Indian Chicken Recipe - Chettinad Chicken Fry

Chettinad Chicken Fry




Ingredients :


chicken - 1 kg
onions* - 2 cups, chopped
tomatoes - ¾ cup, chopped
fennel - 1 tsp
red chillies - 10-15 broken into pieces
salt - to taste
turmeric powder - ½ tsp
oil - 6 tbsp




Method :


Clean chicken and cut into bite size pieces.
Rub with salt and turmeric.
Heat oil, add fennel , red chillies and onion.
When onions are light brown add tomatoes and chicken and fry well.
Sprinkle hot water as and when necessary, using as little as possible.
When the chicken is well cooked remove from fire.

Indian Appetizer Recipe - Cheesy Dip

Cheesy Dip

Ingredients :

1 grated carrot

3 teacups fresh curds

3 tsp capsicums, chopped

2 tsp onions, chopped

2 tbsp grated cheese

¼ teacup milk

¼ tsp green chilli, chopped

2 tbsp fresh cream

salt to taste

For serving:

Any salted biscuits or any other crackers

cucumber sticks 

carrot sticks

Method :

Keep the curds in a thin cloth. 

Tie and hang for 3 hours, allowing the water to drain out. 

Put the carrot, capsicums, onions, cheese, milk, chilli, cream and salt to the curds. 

Chill thoroughly.

Ready to serve cold with biscuits, cucumber sticks or carrot sticks.

Indian Salas Recipe - Melon & Cucumber Salad

Melon and Cucumber Salad


Makes 6 servings


Ingredients :


1 large honeydew melon, seeded and chopped (4 cups)
1 medium cucumber, peeled, halved lengthwise and chopped (2 cups)
4 scallions, thinly sliced (1/2 cup)
2 Tbsp fat-free yogurt
2 Tbsp lemon juice
2 Tbsp chopped mint leaves
1 tsp salt




Method :


Toss all ingredients in a large serving bowl. 
Serve at once or cover and refrigerate for up to 2 days.




Source : Weight Watchers

Indian Snack Recipe - Sweet Dosa

Sweet Dosa



Ingredients :


raw rice - 1 cup
rice flakes - 1 tbsp
methi seeds - 1 small spoon
Jaggery - half cup
coconut - 1/4 cup
(If you want you can add little elaichi)


Method :


Soak raw rice, rice flakes and methi seeds together in water for one hour


Grind them nicely with coconut and jaggery.


Put the tava on the gas and prepare dosa by adding little oil. (The gas should be in sim)


The dosa could be served with ghee or butter.

Indian Vegetable Recipe - Paneer Balls in Palak Gravy !

Paneer Balls in Palak Gravy

Servings 5

Time Taken : 45-60 mins

Ingredients :

 

For Balls :

100 gm Paneer

1 slice Bread

1 tbsp Curd

1/4 tsp roasted Jeera powder
1/4 tsp Red Chili powder

1/4 tsp Salt

2 tbsp Maida to cover

For Gravy :

250 gm Palak

2 Green Chillies

2 Onions - grated

3 tbsp ready made Tomato Puree

1" piece Ginger - crushed to a paste

5-7 flakes Garlic- crushed to a paste

4 tbsp Oil

1/2 tsp Haldi powder

1/2 tsp Garam Masala

1/2 tsp Red Chilli powder

Salt to taste

A pinch of Sugar - optional

Method :

Remove sides of bread.

Spread 1 tbsp of curd on the slice, keep aside for 5 minutes.
Grate panner.

Mash bread. Mix paneer, bread, jeera powder, red chilli powder and salt.

Make 8 marble sized bolls.

Roll in dry maida and deep fry to a golden brown color, keep aside.

Discard stems of palak leaves.

Wash leaves in lots of water to remove grains of sand or soil.

Pressure cook with 1/4 cup water to give one whistle.

Keep on low flame for 5-7 minutes.

Remove from fire. Cool.

Grind along with green chillies in a mixer.

Heat oil and fry onions to a golden colour.

Add tomoto puree and cook on low flame for 1 minute till puree dries up a little and the oil separates.

Cursh ginger and garlic and add to the masala.

Cook for 1/2 minute.

Add 1/2 tsp each of salt, haldi, garam masala & red chilli powder.

Add palak & cook for 1 minute.

Add 1 1/2 cups of hot water to get a thin green gravy. Boil.

Keep on low flame for 10-15 minutes.

Add a pinch of sugar if desired.

At serving time, Add paneer balls.

Keep on low flame for 2-3 minutes.

Serve hot with Butter Nan or Paraths.

Source : Sify Food