Homemade food recipes

Homemade food recipes
Check below to read the recipes in detail
Showing posts with label Homemade Appetizer. Show all posts
Showing posts with label Homemade Appetizer. Show all posts

Wednesday, July 20, 2016

Karela or Bitter Gourd chips





Ingredients

5 Thinly sliced bitter gourds
4 tbsp Rice flour
1 tbsp Salt
Pinch of turmeric powder
Pinch of chili powder(Optional)
1/2 tbsp Sambhar masala
1 tbsp water
Oil for deep frying

Preparation Method:

1. Take a big bowl, to it add sliced bitter gourds, rice flour, turmeric powder, chili powder, sambhar masala, salt and water and mix well.

2. Now heat oil in a deep frying on medium heat.  Key to perfectly crisp bitter gourd chips it the temperature. So do not fry them on high or low heat.  Start frying the bitter gourd in small batches. Do not over crowd your pan.  Everything has to cook evenly on medium to high flame.

3. Cook until they are golden brown and drain it on kitchen towel. Enjoy as is or goes well with Indian meal as a side dish.

Wednesday, June 22, 2016

Pua Recipe from Uttarakhand



Ingredients:

1 cup semolina
1 cup yogurt
1 tbsp Ghee/ clarified butter
3 tbsp sugar
1 banana mash(Optional)
Oil for deep frying

Preparation Method:

1. Take a bowl and mix all the ingredients Semolina, yogurt, ghee, sugar and banana mash together and whisk it well.  Keep it aside for minimum 10-15 minutes for best results or can be cooked instantly as well.

2. Heat oil in a deep frying pan on a medium high flame and once ready, start dropping the batter one by one and fry till golden brown on medium flame.  Pua is ready to be served as an appetizer or snack.

Monday, June 20, 2016

Gram Flour Stuffed Peppers Or Besan Bharwa Mirchi




























Ingredients:

6-10 Banana Peppers or big green peppers
1 cup Gram Flour
1/2 cup Oil
Sal to taste
1/2 tsp garam masala
1/2 tsp turmeric powder
1 tbsp coriander powder
1/2 tbsp fennel powder
Pinch of cumin seeds
Pinch of asafoetida
1/2 tsp dry mango powder/Amchur powder



Preparation Method:

1. Wash all the peppers and pat them dry with a cloth.  Now put a slit in the middle of the peppers to remove the seeds.

2. Heat oil in a pan and add cumin seeds and asafoetida and saute for a second.  Now add turmeric powder and gram flour and saute until the mixture turns light brown in color.  To it add salt, coriander and fennel powder and saute again for a minute. Finally add Amchur powder and garam masala to till and give it a good mix.  You can turn off the flame and keep it to cool down a bit before you start stuffing your peppers.

3. Now start stuffing all the peppers one by one gently without breaking the peppers in halves.  Try stuffing as much of the filling as you can.  Make sure they don't open up easily while shallow frying them.

4. Heat a pan on a low flame and put some oil to it.  Now place all the stuffed peppers to the pan and cover the lid.  Cook them for about 4-5 minutes on low flame.  After few minutes flip them to the other side so that both the sides are nicely cooked.

5. They are ready to be served as a side dish with any Indian meal.  Goes really well with Parathas or Chapatis.


Sunday, January 17, 2016

Egg Bhurji/ Indian Style Scrambled Eggs



Ingredients:

4 Eggs
2 medium size finally chopped Onions
Freshly chopped coriander leaves
2 chopped green chilies
2 tablespoons chickpeas flour/ Besan
Pinch of cumin seeds
Salt to taste
2 tbsp Oil

Preparation Method:

1. Heat the oil a frying pan. Now add cumin seeds to it and once it splutters add chopped chilies and onions.

2. Now fry until they are translucent. To it add chickpea flour and mix well. Dry roast it until it turns slightly brown. Its time to add salt and mix well.

3. Finally break the eggs and put them into the mixture.  Give it a good mix and cover it with the lid for about 1 minute. Your eggs should be done. Do not over cook, else your mixture will burn.

4. Serve it with bread or as is for breakfast or snacks.  Garnish with fresh coriander leaves.


Friday, November 21, 2014

Medu Vada or Urad Dal Vada- Authentic recipe



Ingredients:

1 cup  Washed Split urad dal ( Washed and soaked in water overnight)
2 tbsp rice (washed and soaked along with urad dal) to make it crisp
1 finely chopped Onion
1 green chili finely chopped(Optional)
few curry leaves
1 tsp finely chopped ginger or half a spoon ginger paste(Optional)
Salt to taste
Oil for deep frying

Preparation Method:

1. Drain the soaked urad dal and rice and make it into a fine paste.  Make sure you don't use lots of water while grinding since the mixture will become runny and consume lot of oil.  You can add bit of rice flour if the mixture is runny to fix it for apt vada batter.

2. Now add the chopped onions, green chili, curry leaves and salt and mix well. The batter is ready.

3. Take small portion of the batter and shape it into donuts and deep fry in oil til golden brown and crisp. Serve it with chutney and sambar as breakfast, lunch or snack.

Friday, September 12, 2014

Dark Chocolate Popcorns


Ingredients:

1 bowl popped popcorns
1 cup dark chocolate

Preparation Method:

1. Melt the chocolate chips in a small bowl in the microwave for 30 seconds, then 15 second intervals, stirring well in between, until melted and smooth. 

2. Remove the popped popcorns from the microwave and place back into the lightly greased bowl. Drizzle the melted chocolate over the popcorn while tossing the popcorn to coat the popcorn in the chocolate. 

3. Refrigerate for at least 10 minutes to help harden the chocolate and serve.

Thursday, August 7, 2014

Aloo Tikki



Ingredients:

For Tikki(patties)
4 medium size boiled potatoes
2 tbsp Bread crumbs
1 finely chopped onion
salt to taste
2 green chilies(optional)
1/2 tsp coriander powder
2 tbsp coriander leaves

For Garnish:
Roasted cumin powder, pinch
Sweet and sour tamarind chutney, few spoons
Green chutney, few spoons
Green coriander finely chopped
Yogurt nicely whipped

Preparation Method:

1. Mix all the ingredients for tikki and knead it to form a dough.

2. Take a small portion of the dough and form patties.

3. Deep fry the patties in Oil or shallow fry them.

4. Garnish with pinch of roasted cumin powder, few spoons of sweet and sour tamarind chutney and green chutney, whipped yogurt, green coriander leaves, and serve.

Wednesday, July 16, 2014

Tangadi Kabab



Ingredients:

6 chicken leg pieces
2 tbsp ginger garlic paste
1 cup thick Greek yogurt or hung yogurt
Salt to taste
1 tablespoon lemon juice
1 tsp chili powder
1 tsp coriander powder
Oil spray/ butter
2 tbsp Olive Oil

Preparation Method:

1. Take a big bowl and mix all the ingredients chicken leg pieces, ginger garlic paste, yogurt, lemon juice, salt, chili powder, coriander powder and keep them aside covered to marinate for minimum 2 hours.

2. Preheat the oven and grill them on 180 degrees fan force for 30 minutes.

3. Now, take them out and brush the chicken pieces with butter or oil spray and put them on 190 degrees fan force for another 10 minutes.

4. Garnish with any favorite seasoning and serve.

Monday, July 14, 2014

Fish Scotch Eggs



Ingredients:

4 hard boiled eggs(depends on no. of serve)
2 boneless fish fillets
1 medium size finely chopped onion
5-6 garlic cloves
1 green chili
Salt to taste
1 tbsp all purpose flour or Maida
1/2 cup bread crumbs
Chopped coriander leaves
Oil for deep frying

Preparation Method:

1. In a blender add fish fillets, green chili and garlic cloves and blend into a fine paste.

2. To it add chopped coriander and onion and mix well.  Now add four and bread crumbs and mix well again.

3. Now damp your hand with some water and take the fish mixture into equal portions and coat them them to the boiled eggs and then coat them with breadcrumbs.

4. Deep fry these Scotch eggs in oil and serve.







Homemade Beer Battered Fish and chips



Ingredients:

250 grams fish fillets
1 cup All purpose flour
1 beaten egg
1 n 1/2 cup Beer cold
Salt to taste
3 tbsp baking powder
Pepper to taste
Oil for deep frying

Preparation Method:

1. Season the fish fillets on both the sides and keep them aside.

2. Take a medium size bowl and mix flour, eggs, baking powder and beer and mix them all well.  The batter should be quiet smooth but not runny.

3. Now dust your fillets with some flour and dip into the batter and straight into the oil.

4. Fry until fish is golden brown and crisp. Serve it with dips, potato chips and salad.

Friday, July 11, 2014

Chinese Pak Choy leaves Patrode/ Pathrode/ Patra/ Patiud/patode

Ingredients:

1 cup Besan/ Gram flour
4-5 large Pakchoy leaves (you can take spinach, arbi or any green leafy vegetable)
1 green chili chopped(optional)
Salt to taste
1 tbsp Oil
Pinch of turmeric powder
1 tsp mustard seeds
1 tsp cumin seeds
4-5 chopped garlic cloves
Pinch of asafoetida
water as required



Preparation Method:

1. Make a smooth but not too thick besan batter by adding besan, salt, turmeric powder and asafoetida.

2. Now, slightly crush the veins of the leaves to make it easier to roll.

3. Apply the besan batter to one leave and then place another leave on to the first one and spread the batter again and repeat the same for rest of the leaves and roll them tightly and keep it aside.

4. Now, steam the roll in the steamer for 10-20 minutes till it becomes firm.

5. Keep them aside to cool  and cut them into thick slices.

6. Heat oil in a pan and add mustard seeds and cumin seeds and once they splutter add asafoetida, chopped garlic cloves and green chilies.

7. Now, add the patrode pieces and toss them gently and garnish.



Thursday, July 3, 2014

Besan Dhokla in microwave

Ingredients:

For Dhokla batter:

1 cup gram flour/Besan
1/4 cup Sooji/Semolina
3/4 tsp Salt
1 tsp Eno fruit salt
1 tbsp Lemon juice
1 tbsp grated ginger
2 tsp Sugar
3/4 cup water



For Seasoning:

1-2 chopped Green chilly
1 cup finely chopped coriander leaves
1 tsp mustard seeds
few Curry leaves
1 tbsp Sesame seeds(optional)
1 tbsp Oil
1 tbsp shredded coconut
1/2 cup water

Preparation Method:

1. Take a bowl and mix sieved besan and sooji together and add some water to it and mix until it forms into smooth paste which is neither too thin nor too thick.

2.  Now to the batter add ginger, salt, sugar and lemon juice and mix well and keep it aside for 20 mins.

3. After 20 mins the batter puffs up a bit and its time to add Eno fruit salt. give it a good mix.

4. Now grease a microwave safe bowl with some oil and pour the batter and microwave on high for 3 mins. Check with a tooth pick if its done or microwave for another minute or two and its done.

5. To prepare for seasoning, heat oil in a pan and add some oil and once its hot add mustard seeds, curry leaves, green chilies, sesame seeds and once it splutters add half a cup of water and sugar to it and mix well. cook until the sugar melts and water starts to boil.

6. Finally cut the dhokla into peaces of your choice and  pour the seasoning on top of it and garnish with some chopped coriander and shredded coconut.

Tuesday, July 1, 2014

Vada Pav

Ingredients:

For stuffing

4 medium size boiled mashed potatoes
1 tbsp ginger paste
4 garlic cloves flaked or chopped
Salt to taste
1/2 tsp red chili powder
1/2 tsp Coriander powder
1 chopped green chili
1 tsp mustard seeds
chopped coriander
Oil 3-4 tbsp

For the batter

100 grams Besan/gram flour
3 tbsp Rice flour
pinch of baking soda
salt to taste
1/2 cup water
Oil for deep frying
Pav or buns to serve

Preparation Method:

1. Take a pan or a kadai and add 3-4 tbsp of oil. When hot add mustard seeds, green chilies, all the spices, ginger paste and chopped garlic cloves.

2. Now to it add the mashed potato and chopped coriander and mix well and keep it aside to cool down a bit.

3. Now form tennis size balls with the potato mixture and keep them aside.

4. Make the batter with the gram flour, rice flour, baking soda, salt and water.  The mixture should not be too runny but like a pancake batter.

5. Now dip the potato balls in the batter and deep fry in medium heat until nice n crisp and golden in color.

6. Serve them with chutney and Pav.




Wednesday, June 25, 2014

Sago/ Sabudana Vada/ Pakoda

Ingredients:

2 cups Sago/ Sabudana/ Motidana
1 cup granulated roasted peanut
5 medium size boiled potatoes mash
Green chilies (options)
coriander leaves/Cilantro
1 tbsp cumin seeds
1 tsp coriander powder
1 tsp chili powder
Salt to taste
Oil for deep frying


Preparation Method:

1. Soak the sago/sabudana over night or for at least 8 hours.  Drain the water and keep it aside for 2 hours to get rid of any excess water.

2. Now add the peanut and boiled potatoes to the sago and all the other ingredients.


3. Make it to a vada or tennis size flat balls and deep fry it in oil.

Wednesday, July 10, 2013

Super Healthy Sweet Orange Sweet Potato Wedges

Ingredients:

1 medium size Orange sweet potatoes peeled and cut into wedges
2 tablespoon vegetable oil or oil spray
Salt and pepper as per taste

Preparation Method:

1. Preheat the oven on high heat
2. Place the wedges on to the greased baking tray and top it with salt pepper and spray some oil.
3. bake them for about 15 minutes on 180 degree f and then increase the temperature for 5 more minutes on high to crisp.

4. place them on a paper towel lined dish. Season with your seasoning of choice and Enjoy!!

Important facts about  Sweet potato:

1 Sweet potato varieties with dark orange flesh have more beta carotene than those with light-colored flesh, and their increased cultivation is being encouraged in Africa, where vitamin A deficiency is a serious health problem.
Besides simple starches, sweet potatoes are rich in complex carbohydrates, dietary fiber, beta-carotene (a provitamin A carotenoid), vitamin C, vitamin B6, manganese and potassium.
Pink, yellow and green varieties are also high in beta-carotene.

2. Besides simple starches, sweet potatoes are rich in complex carbohydrates, dietary fiber, beta-carotene (a provitamin A carotenoid), vitamin C, vitamin B6, manganese and potassium.
Pink, yellow and green varieties are also high in beta-carotene.

Shrimp/ Prawn Cocktail Platter

Ingredients:

Frozen or fresh shrimps
dark orange sweet potato
kiwi
salt
pepper
toothpicks
oil spray

Preparation Method:

1. Shallow fry or grill your shrimps until they are cook and not over cook.  Cover cooking shrimps make them chewy so just be very careful while making them.

2. Grill or roast sweet potatoes in the form of wedges or sliced whatever you prepare.

Important facts about  Sweet potato

1 Sweet potato varieties with dark orange flesh have more beta carotene than those with light-colored flesh, and their increased cultivation is being encouraged in Africa, where vitamin A deficiency is a serious health problem.
Besides simple starches, sweet potatoes are rich in complex carbohydrates, dietary fiber, beta-carotene (a provitamin A carotenoid), vitamin C, vitamin B6, manganese and potassium.
Pink, yellow and green varieties are also high in beta-carotene.

2. Besides simple starches, sweet potatoes are rich in complex carbohydrates, dietary fiber, beta-carotene (a provitamin A carotenoid), vitamin C, vitamin B6, manganese and potassium.
Pink, yellow and green varieties are also high in beta-carotene.


3. Now assemble all your ingredients together and present it the way you want.  Keep the sliced kiwi in the end.  Kiwi give it a nice juicy sweet and sour taste and also great for presentation.

4. Sprinkle some salt and pepper as per taste and Serve.


Saturday, July 6, 2013

Homemade French Fries or Chips or Finger chips

Ingredients:

2 medium size Russet potatoes peeled and cut into finger chips shape.
2 tablespoon vegetable oil or oil spray
Salt and pepper as per taste

Preparation Method:

1. Preheat the oven on high heat
2. Place the potato chips on to the greased baking tray and top it with salt pepper and spray some oil.
3. bake them for about 15 minutes on 180 degree f and then increase the temperature for 5 more minutes on high to crisp.
4. place them on a paper towel lined dish. Season with your seasoning of choice and Enjoy!!

Friday, July 5, 2013

Chicken, Paneer and Vegetable Skewers


Ingredients:

1 diced green capsicum/bell pepper
1 diced red capsicum/bell pepper
1 piece chicken breast cut into bite size pieces
1 pack Paneer cubes
1 diced Red onion
1 cup yogurt
salt and pepper to taste
1/2 teaspoon red chili powder
Pinch of turmeric powder
Pinch of kashmiri/dhegi mirch for color
1 tablespoon lemon juice
1/2 teaspoon honey
1 tablespoon ginger garlic paste
1 teaspoon vegetable oil
Oil spray
few wooden skewers (soaked in cold water for minimum half hour to avoid from burning and drain)

Preparation Method:

1. Start preparing for your marinade first- Take a large bowl and add all the ingredients above. Mix well and cover it with the cling wrap and keep it the refrigerated for minimum half and hour or longer.
2. Preheat the oven on high heat.
3. Drain marinade from chicken, paneer and vegetables.
4.Thread chicken, paneer and vegetable alternatively onto the skewers.
5. Spray some oil on to the grilling tray and grill it for 10-15 minutes.
6. Serve crisp and juicy, enjoy!!!











Wednesday, July 3, 2013

Grilled Eggplants or Baigan



Ingredients:

2 medium size eggplants sliced
Vegetable oil spray
2 tablespoon oil
Salt and pepper to taste
pinch of chili powder
mixed herbs to garnish

Preparation Method:

1. Take a large bowl and mix salt, chili powder, pepper and oil together.

2. Now brush them to both sides of the eggplants and grill on medium heat on a skillet or gas grill for about 5-8 minutes.

3. Flip it to the other side and grill for another 5-8 minutes on medium heat.

4. If you see the eggplants getting too dry just spray some oil on both sides and grill for few minutes with the lid on.

3. Garnish with herbs of your choice and have it as a side dish or appetizer and Enjoy!!!

Tuesday, June 25, 2013

Stir fried Asian Eggplants and sweet potatoes



Ingredients:

1 medium size Eggplant cut into bite size pieces
1 Sweet potato cut into bite size pieces
1 tablespoon grated ginger
1 tablespoon dark vinegar
1 tablespoon soy sauce
pinch of chili powder, pepper and sugar (optional)
Vegetable stock/Chicken stock(Optional)-substitute with water
2 tablespoon Oil

Preparation Method:

1. Heat a non stick cook pan on medium heat and add some oil and let it heat on high.
2. Now add eggplants and sweet potatoes ( you can cook them separately as well) and stir fry them.
3. Now add grated ginger and mix well. Fry until eggplants and sweet potatoes are soft yet fried and not steamed. You could add some more oil if required.
4. Take a bowl- add soy sauce, chili powder, pepper, sugar and vegetable stock and mix well.
5. Now pour this mixture on to the stir fried veggies and mix gently.
6. Cook for 2 more minutes. Serve it as a side dish or appetizer.

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