Keema Pooris With Potato Keema Curry

KEEMA POORIS WITH POTATO KEEMA CURRY

Hello and welcome everyone to my corner. Today I am going to share a tasty breakfast dish of Keema Pooris With Potato Keema Curry. Its really spicy with lots of flavors and can be an ideal idea for some yummy desi breakfast. Simply fab!!! So let’s start with it—

Ingredients:-

For the keema batter:-

  1. Chicken Keema-200 gms
  2. Onions-1
  3. Ginger-Garlic Paste-1 tsp
  4. Coriander Powder-1 tsp
  5. Red Chilly Powder-1 tsp
  6. Chicken Masala-1 tsp
  7. Vegetable Oil-2 tbsp
  8. Salt-According to taste

For the Pooris:-

  1. Refined Flour-250 gms
  2. Salt-According to taste
  3. Vegetable Oil-2 tbsp
  4. Vegetable Oil-For deep frying

STEPS

Step 1

Take refined flour in a bowl. Add 2 tbsps of oil, salt and baking powder to it. Make a dough of it adding water. Chop onions, green chilies finely.

Step 2

DSC03119.jpgTo make the keema batter, take a pan. Add oil. Now add in the chopped onions and green chilies. Fry for a minute and add ginger-garlic paste. Fry again and add the spices and add tomato puree. Fry again for two minutes and add the chicken keema. Fry it for five minutes till done.

Step 3

To make the dish, heat a heavy-bottomed kadhai and add sufficient oil in it. Make small poories out of the dough we made earlier. Fill it with the keema mixture. Fry it in oil till lightly browned. Drain on tissue paper.

Our Keema Stuffed Poories are done. Serve them hot.

POTATO KEEMA CURRY

Ingredients:

  1. Potato-3
  2. Chicken Keema-200 gms
  3. Onions-2
  4. Ginger-Garlic Paste-1 tsp
  5. Turmeric Powder-1 tsp
  6. Red Chilly Powder-1 tsp
  7. Cumin Powder-1 tsp
  8. Garam Masala-1 tsp
  9. Tomato Puree-1 tbsp
  10. Salt-According to taste
  11. Water-For the gravy

STEPS

Step 1

Wash, peel, boil and cut the potatoes in large pieces. Chop the onions finely.

Step 2

DSC03094.jpgTake a pan. Add oil to it. Add chopped onions in it. Fry for a minute. Add the ginger-garlic paste. Fry again. Add salt, turmeric powder, red chilly powder, cumin powder,garam masala and fry for half a minute. Then add tomato puree. Fry again and add keema. Fry for three minutes and add water for the gravy. Simmer for ten minutes on medium flame.

Our Potato Keema Curry is done. Serve with pooris.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

 

 

 

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Masala Onions

MASALA ONIONS

Hello and welcome to my corner again. Today I’ll be sharing a very spicy, crunchy and yummy recipe called Masala Onions. It is basically blanched onions shallow fried in aromatic masalas which can serve as a creative alternative to pickles. It is prepared instantly and I hope you will like it. So let’s start with it—

Ingredients:-

  1. Onions-4
  2. Salt-According to taste
  3. Turmeric Powder-1 tsp
  4. Red Chilly Powder-1 tsp
  5. Coriander-Powder-1 tsp
  6. White Vinegar-1 tsp
  7. Chat Masala-1 tsp
  8. Garam Masala-1 tsp
  9. Dry Mango Powder-1 tsp
  10. Pickle Masala-1 tsp
  11. Fennel Seed Powder-1 tsp
  12. Vegetable Oil-1 tbsp

STEPS

Step 1

DSC02764_20180911232841512.jpgWash, scrape and blanch the onions for two minutes in water mixed with vinegar and salt. Make vertical or horizontal cuts on the onions before blanching them.

Step 2

Take all the masalas in a bowl and mix vegetable oil in it.

Step 3

Now wipe the onions and fill the slits with the above-made masala. Heat a thick-bottomed pan and shallow fry these onions in it till browned.

DSC02758_20180911233131813.jpgOur Masala Onions are done. Serve them with steamed rice, dal, potato fries, poppadums, and sesame peanut chutney. It is a spicy, crunchy, and tasty accompaniment to your lunch or dinner platters. It is a good alternative to pickles but should be spiced well enough.

Note point:-The dish must necessarily be more tangy, spicy and chatpata and if you don’t have pickles in your kitchen these onions will just very well fit in. Cut the masala onions into pieces before serving. You can alternately roast these onions.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy, cooking, happy living!!!

 

 

Fried Litti With Mashed Brinjals,Potato and Tomato

FRIED LITTI WITH MASHED BRINJALS, POTATO, AND TOMATO

Hello and welcome back dear friends. Today I’m going to share a simple yet celebrated dish from Bihar called Fried Litti Chokha along with mashed brinjals, potato, and tomato or baingan bharta. This dish can be had at breakfast or brunch and is really very tasty and likable and which is a delicacy of Bihar too. The dish is really for everyone. And I hope you will like it too. So let’s start with its making—

Ingredients:-For the fried littis:-

  1. Wheat Flour-300 gms
  2. Cumin-1 tsp
  3. Baking Powder-1  tsp
  4. Vegetable Oil-2 tbsp
  5. Salt-According to taste

For the Roasted Gram Flour or Sattu filling:

  1. Roasted Gram Flour or Sattu-200 gms
  2. Onions-2
  3. Green Chillies-4
  4. Red Chilly Powder-1 tsp
  5. Dry Mango Powder-2 tsp
  6. Ginger-Garlic, finely chopped-2 tsp
  7. Carom Seeds-1 tsp
  8. Salt-According to taste

For the Mashed Brinjals, Potato And tomato:-

  1. Brinjals-2
  2. Tomatoes-1
  3. Potatoes-1
  4. Onions-1
  5. Green Chillies-2
  6. Dry Mango Powder-1 tsp
  7. Red Chilly Powder-1/2 tsp
  8. Mustard Oil-2 tsp
  9. Chopped Cilantro-A bunch
  10. Salt-According to taste

STEPS

Step 1

To make the littis, take a bowl and add wheat flour, salt, carom seeds, baking powder, oil, and with water make out a pliable dough of it. Now take small portions and make out balls from it. Chop the onions, green chilies and cilantro finely.

Step 2

IMG-5394.JPGFor the roasted gram flour filling, Take a bowl, add the sattu, chopped onions, green chilies, cilantro, salt, carom seeds, dry mango powder, chopped ginger-garlic and mix everything well.

Step 3

Fill the filling of sattu in the small balls made out of the dough. Seal them well and press them a bit with the palm of your hand. Keep it aside.

Step 4

Heat oil in a kadhai. When done so, drop the balls in the oil and fry them out till golden browned. Drain oil on a tissue paper.

Our Fried Littis are done.

Mashed Brinjals, Potato, and tomato 

Step 5

IMG-5391.JPGWash and make slits in the brinjals and tomatoes. Boil the potato.Roast the brinjals and tomatoes. Wash, remove the skin and mash the brinjal and tomato in a bowl with a masher. Add the boiled potato too. Now add in the chopped onions, green chilies, cilantro, salt, dry mango powder, red chilly powder and mustard oil and give it a good mix.

Our Mashed Brinjals, Potato And Tomato is done.

Serve the fried littis along with the mashed brinjals, tomato, and potato. This dish can be had preferably at breakfast or brunch. It is a famous dish of Bihar, its origin place and generally liked by all.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

 

 

 

 

 

 

Stuffed Fish

STUFFED FISH

Hello and welcome once again to my cozy corner. Today I’m sharing a recipe of stuffed fish which is definitely a tastier and easier one. It is prepared in no time and if not using oil, can be baked too. You can use anything as filling here, apart from carrot and panir. It is a sumptuous delight which sure will become your favorite. So let’s start with it—

Ingredients:-For the marination of the fish

  1. Fish(Indian Mackerel)-3
  2. Turmeric Powder-1 tsp
  3. Salt-According to taste
  4. Garlic Paste-1 tsp

For the filling:

  1. Indian Cottage Cheese or Panir-100 gms
  2. Carrot(grated)-1 cup
  3. Onion-1
  4. Green Chillies-2
  5. Ginger-Garlic Paste-1 tsp
  6. Turmeric Powder-1 tsp
  7. Red Chilly Powder-1 tsp
  8. Garam Masala-1 tsp
  9. Dry Mango Powder-1 tsp
  10. Salt-According to taste
  11. Dried Mint Leaves-5-6
  12. Vegetable Oil-2 tbsp

STEPS

Step 1

IMG-5330.JPG

To start with our recipe, I will wash and slit the fish on one side and marinate them with salt, turmeric powder, and garlic paste. I have used the fish variety of Indian Mackerel here, but you can use any other variety too, but the fish must be of the small variety.

Step 2

To make the filling, I will grate the carrot and mix it with the panir. Now I will take a pan and add oil. Next, I will add the chopped onions, green chillies and add ginger-garlic paste. I will fry again. Now I will add my seasonings, salt, turmeric powder, red chilly powder,garam masala, dry mango powder, and fry the masalas. Then I will add the batter of carrot and panir in it along with some cashews and raisins and fry for a minute. Lastly, I will add some dried mint to give that extra taste. You can alternately add fresh mint or cilantro too.

Step 3

IMG-5331.JPG

I will fill the above-made batter into the fish from the slit that we made earlier and shallow fry it in a wok.

Our Stuffed Fish is done. It can be served with salad, and green chutney or mayonnaise.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then, healthy cooking, happy living!!!

 

Sweet And Tangy Stuffed Bittergourds

SWEET AND TANGY STUFFED BITTERGOURDS

Hello everyone and welcome back. Today I’ll be making a recipe from bitter gourds which is a summer vegetable and can be found in plenty now in the markets. It is Sweet And Tangy Stuffed Bittergourds. I have made a similar recipe in one of my earlier blogs but there is a difference in both recipes because the stuffing of this recipe is sweet and tangy and the earlier one was a salty stuffing only. These bittergourds are really so spicy and tasty that you can’t avoid making them for your lunch and dinner platters. It can be best served with steamed rice, dal, some mashed potatoes, and poppadums. I love this preparation very much and I think it is the best way to make bittergourds interesting. So I am sharing this recipe with you all and I hope you will like it. So let’s start making the recipe—-

Ingredients:

  1. Bittergourds-4
  2. Onion-2
  3. Ginger-Garlic Paste-1 tsp
  4. Turmeric Powder-1 tsp
  5. Red Chilly Powder-1 tsp
  6. Cumin Powder-1 tsp
  7. Garam Masala-1 tsp
  8. Dry Mango Powder or Amchoor Powder-1 tsp
  9. Sugar-1 tsp
  10. Salt-According to taste
  11. Vegetable Oil-For shallow-frying

STEPS

Step 1

IMG-5117.JPGWash, blanch and put a slit in the middle of the bittergourds without cutting them into halves.

Step 2

Scoop out the seeds of the gourds and grind it with onions.

Step 3

Take a kadhai and add oil to it. Now add the onion paste and ginger-garlic paste and fry for a minute. Now add the masalas, salt, turmeric powder, red chilly powder, cumin powder,garam masala, dry mango powder and sugar and fry it for two minutes. Switch off the gas and let the batter cool.

Step 4

IMG-5120.JPGFill the bittergourds with the above-made filling using a spoon. Take a pan and add oil to it. Now shallow-fry the stuffed gourds till browned and crisp.

Our Sweet And Tangy Stuffed Bitter gourds are ready. Serve them with steamed rice, dal, mashed potatoes, and poppadums.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

 

 

Rice Flour Sweet Cheela With Coconut

RICE FLOUR SWEET CHEELA WITH COCONUT

Hello friends. Today I’ll be sharing a sweet snack recipe of Rice Flour Sweet Cheela With Coconut. It’s really a good idea to have something as a dessert and it’s yummy too. It can be made easily and it’s totally hassle-free. So let’s make it—

Ingredients:-For the cheelas.

  1. Rice flour – 300 gms.
  2. Sugar – 100 gms.
  3. Water – for making the batter.
  4. Vegetable Oil – for making cheela.

For the stuffing.

  1.  Fresh Grated coconut – 200 gms.
  2. Sugar – 50 gms.
  3. Butter – 50 gms.
  4. Raisins – 25 gms.

IMG_2558.JPGSTEPS.

Step 1

Take the rice flour in a bowl. Add sugar to it and using water make a batter.

Step 2

Take a pan and add butter and the grated fresh coconut along with sugar and stir it for two minutes. After two minutes of stirring, switch off the gas and let it cool. Now sprinkle some raisins in it. You can use other dry fruits also.

Step 3 

Grease a nonstick pan with little butter and with the help of a ladle drop the batter in the pan and spread it evenly. Cook the cheelas on both sides.

Now assemble the cheelas on a plate and fill them with the coconut stuffing. Our Rice Flour Sweet Cheelas are done and ready. Serve them with shakes or with a bowl of fruits. You can make these cheelas with jaggery also.

Friends do try this recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then healthy cooking, happy living!!!

Keema Stuffed Pointed Gourd

KEEMA STUFFED POINTED GOURD

Hello and welcome dear friends to my corner again. Today I’ll be sharing with you a recipe of stuffed pointed gourds with chicken keema. It’s spicy, tasty, chilly and wholesome to be had with steamed rice and chapatis. It’s very hassle-free and liked generally by everyone. I hope you all too will like it. So let’s start with it—

Ingredients:

  1. Pointed Gourd – 250 gms.
  2. Venky’s Masala Chicken Keema or raw chicken keema- 150 gms.
  3. Salt – According to taste
  4. Ginger-Garlic Paste – 1 tsp
  5. Onions – 2
  6. Green Chillies – 2
  7. Cumin Powder – 1 tsp
  8. Chicken Masala – 1 tsp
  9. Turmeric Powder – 1 tsp
  10. Red Chilly Powder – 1 tsp
  11. Tomato Puree – 1 tsp
  12. Garam Masala – 1 tsp
  13. Vegetable Oil – to shallow fry.

STEPS.

Step 1 

Wash and scrape the skin lightly of the pointed gourds. Cut both edges of them.

Step 2

Peel the pointed gourds and blanch for two minutes.

Step 3 

I have shown two ways of making the recipe here. In one of them, I have used the readymade chicken masala keema and filled the pointed gourds with it and shallow fried it. In the other recipe, I have shown a different way of making it by using raw chicken keema. Both the recipes are equally nice and you can make both of them.

Step 4

For making the recipe with the first method, take a pan and into it add the Venky’s masala chicken keema(it can be found in your nearby departmental stores or you can also get it online.It is a heat and serve product.)Heat it properly and then fill it in the pointed gourds. When done shallow fry these gourds till they get lightly browned on both sides.Place on a tissue paper to drain out excess oil.

Step 5

To make the dish with the second method, take a pan and add oil to it. Now add the chopped onions and green chilies. Fry for a minute and add the ginger-garlic paste and saute again. Next add the spices, salt, turmeric powder, red chilly powder, cumin powder,garam masala and tomato puree and fry everything well for three minutes. Next add in the raw keema, fry for a bit and add some water to get it cooked properly. When the water evaporates saute the keema well and let it cool.

Step 6

Scoop the insides of the pointed gourds and you can add this inside matter to the keema too when you are frying the keema. Fill the batter into the gourds and shallow fry them till browned.

Our Keema Stuffed Pointed Gourds are ready. Serve them with loaves, homemade chapatis, tortillas, fried rice or lunch and dinner platter.

You can alternately bake the pointed gourds also. The same recipe can be made by baking it rather than frying.

Friends do try the recipe at home. It’s tasty and goes very easy on time. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!