CORN ALOO CHAAT

Ingredients:

corn boiled  - 1 cup
aloo ( boiled & mashed ) - 1 cup
onion (chopped )  - 2
coriander leaves ( chopped )
urad dal - 2 tsp
redchilli powder - 1/2 tsp
chaat masala - 1/2 tsp

garam masala - 1/4 th tsp
salt
leom juice - 2 tsp
oil - 1 tsp

Method:

put a pan add 1 tsp of oil add urad dal onions , corn , aloo , chaat masala , garam masala , salt , chilli pwdr and mix well .

garnish it with coriander leaves , and add lime juice over it

easy and healthy snack is ready to eat .

have a nice evening with a variety of snack  and quick to make ..
dont ignore corn its healthy..........

OMELETTE

Ingredients :

eggs   - 2
onion big  ( chopped )  - 1
green chilli ( chopped ) - 2
pepper powder    - lill bit
turmeric powder  - lill bit
chaat masala  (optional )  - lill bit
tomatoes chopped ( optional ) - 1
salt
oil - 1 tsp


Method :

Beat the eggs and add the above ingredients and mix well

put a pan on the stove , add lill bit oil and then  pour the egg mix on it and cover it and cook in a low flame ,
turn the other side and cook it ... then ur omelette is ready to eat.

omlete can be eaten along with rice as a side dish  or it can be taken along with bread as bread omelette for the breakfast or for evening snack .....

egg can be done in several ways ..... anyhow dont miss egg bcos its healthy ..........:)
cheers :)

METHI PULAO

Ingredients:

 

  Basmati Rice or any rice of ur choice        - 2 Cups

 

 methi (fenugreek) leaves (chopped) 2 cups
 

  tomatoes (chopped)   - 2
 

 ginger -garlic (paste) - 1tsp

 

onion ( chopped )
 

  green chilies (chopped)  - 2-3

 

coriander powder             - 2tsp
 

 turmeric powder           - 1/4th tsp
 

Red chili powder to taste  - 1 tsp
 

curry leaves , coriander leaves 

 

Salt to taste

 

oil   - 1tsp

Method:


wash and soak the rice for 15 minutes.

chopp and Wash methi properly and drain the water and keep aside

Heat oil in the cooker  and add red chilli and ginger -garlic paste and fry till light brown.

then add curry leaves .

Now add onions fry and then add  tomatoes,  Methi, green chilies, salt, chili powder , coriander powder  and turmeric powder, salt and  Stir-fry for 10 minutes.

Add rice and fry well for another 5 minutes.

Add 3 1/4th cups of water and pressure cook on low flame for 3 whistles and turn it off

open the lid and add coriander leaves and mix it well

Serve hot  methi  pulao with chilled raita or tandoori chicken or any other gravy varieties .

PANEER MASALA

Ingredients:

Paneer   - 200 gms
onion     - 2  nos
tomato   - 3 nos
green chilli   - 4-5  nos

ginger garlic paste - 1tsp
elachi / cardamom  -  2

cloves  - 2 nos

cinnamon = 1/2 inch
oil           - 2tsp
curry leaves
coriander leaves
coriander powder  - 1 tsp
garama masala powder  - 1 tsp
red chilli pwdr  - 1 tsp
turmeric  - 1/4 tsp
salt


gravy :
grind the 2 tomatoes , 1 onion , 2 green chilli , into a fine paste  and keep it aside

Method:

heat a pan with 2 tsp of oil  than add cumin, cloves , cinnamon , elachi , curry leaves  onion  and then add salt fry it little bit .
then add ginger - garlic paste and rest of green chilli chopped  , fry it properly ,then add the gravy paste made,  add turmeric red chilli pwdr , coriander pwdr, garam masala pwdr .
add little bit of water if necessary . cook it untill raw smell goes .
Then add paneer ( cut into small pieces )  and allow it to cook along with the gravy .
than atlast  garnish with coriander leaves .

paneer masala is ready hot and delicious paneer masala goes with tandoori roti , naan , chapathi , flavoured rices also .

so cook and enjoy it

SENAGAPINDI BONDALU / BESAN BONDA

Ingredients :

Besan flour  - 2 cups
salt
green chilli  chopped - 3- 4  (Depends)
onion chopped   - 2  no's
baking soda  -  pinch
cumin - 1tsp

oil - for  deep  frying

Method :

Mix all the ingredients and then add  water to it and make as that of fine paste or as that of dosa batter , or if u want to have thick batter u can  do as u wish .

Heat the pan with oil for deep frying  , with a small spoon take the batter and put as small bondas , let them fry then take out from the oil and serve hot with onion - red chilli chutney or ketchup...

this is very easy and tasty and quickly prepared snack .... enjoy bondas...

Ragi Malt - Ragi Ambali

Take a bowl mix ragi flour in some water to avoide lumps formation and keep it a side.

Take a pan  and add water get to boil then add the mixed ragi flour to it and keep mixing  and cook for 5 -8 min.

once it done take a bowl add some butter milk or curd,salt and cooked ragi mixture mix well and serve.

or u can even add rice to the above mixture and serve it . 







another method take a bowl add some milk,dry fruits sugar or jaggari and ragi mixture mix well and serve.

PEANUT BURFI/ GROUNDNUT BURFI / CHIKKI / VERUSENAGA MUDDALU

Ingredients:

Roasted peanuts (groundnuts, verusenagakayalu ) - 1 and 1/2 cups

  jaggery - 1and 1/2 cups

Method

1.Coarsely powder the fried peanuts.

2.Heat up the jaggery in a heavy bottomed vessel without adding any water(not even a drop) .

3.Once the jaggery  melts completely, reduce the heat to low.

4.Grease the reverse side of a plate and keep it ready.

5.Add the peanut powder and stir continuously until it thickens and mixes evenly. This will take a couple of minutes.

6.Pour the mixture over the greased side and roll it out evenly using a spoon n.

 

7.Immediately cut into pieces or make round balls (while still warm) as it may not be possible to cut the burfi or to make round balls  when it gets cool down.