HOW TO MAKE GARAM MASALA POWDER? - గరం మసాల తయారీ

HOW TO MAKE GARAM MASALA POWDER? - గరం మసాల తయారీ

Ingredients:

1. Cinnamon Sticks - 5 (Each one is about 2 -3 inches)
2. Cardamom pods - 1 cup
3. Cumin seeds -  1/2 cup
4. Black pepper - 1/2 cup
5. Cloves - 1/2 cup
6. Coriander seeds -  1/2 cup
7. Grated coconut - 1/4 cup

Method:

1. Roast all ingredients without oil. Except cardamom.
2. Do not let them turn brown.
3. Remove the seeds from the cardamom pods.
4. Blend them all into a fine powder.
5. Garam masala powder is now ready to use in curries.

కావలసినవి

1. దాల్చిన చెక్కలు - 5 (రెండు అంగుళాల చిన్న ముక్కలు)
2. ఇలాచి - 1 కప్పు 
3. జీలకర్ర -  1/2 కప్పు 
4. మిరియాలు  - 1/2 కప్పు 
5. లవంగాలు  - 1/2 కప్పు 
6. ధనియాలు -  1/2 కప్పు 
7. తురిమిన ఎండు కొబ్బరి - 1/4 కప్పు

చేయు విధానం

దాల్చిన చెక్కలు, జీలకర్ర, మిరియాలు, లవంగాలు, ధనియాలు మరియు తురిమిన ఎండు కొబ్బరి - 1/4 కప్పు నూనె లెకుండా వెయించుకోవాలి. . ఇలాచి పొట్టు తీసి గింజలు వేయించిన వాటితో కలిపి పొడి కొట్టుకోవాలి. అంతే గరం మసాల పొడి రెడి.

HOW TO MAKE RASAM POWDER? - రసం పొడి

HOW TO MAKE RASAM POWDER? రసం పొడి 
An aromatic blend of spices.

RASAM POWDER

Ingredients:

1. Toor dal / Split pigeon peas - 1/2 cup
2. Coriander seeds - 1/2 cup
3. Dry red chilies - 15
4. Whole black pepper - 3/4 cup
5. Cumin seeds - 3/4 cup
6. Fenugreek seeds - 3/4 cup

Method:

1. Dry roast all above ingredients.
2. Let them cool.
3. Blend them into powder.
4. Store in a air tight container and use as required.

కావలసినవి

1. కంది పప్పు - 1/2 కప్పు 
2. ధనియాలు - 1/2 కప్పు 
3. ఎండు మిరపకాయలు - 15 
4. మిరియాలు - 3/4 కప్పు
5. జీలకర్ర - 3/4 కప్పు 
6. మెంతులు - 3/4 కప్పు

చేయు విధానం
కంది పప్పు, ధనియాలు, ఎండు మిరపకాయలు, మిరియాలు, జీలకర్ర మరియు మెంతులు  నూనె లెకుండా వేయించి పొడి కొట్టుకోవాలి. అంతే  రసం పొడి రెడి.

GOOD NEWS TO ALL!

Radish / Mullangi Raita

 
Ingredients :
3 Medium size Radish
1 cup Curd
1tsp  oil
1-2 dry red chili
few curry leaves
1/4tsp mustard seeds
1/4tsp Urad dal
Pinch of  Asafetida
Salt to taste

Method
Grate the Radish and squeeze out the juice from it. Add curd  and salt and mix well. Take a small pan, add oil, when the oil is hot add the mustard seeds and when the mustard seeds splutter, add the urad dal,  dry chili, curry leaves and finally the asafetida.  Pour the oil with the seasoning on the radish curd miture and stir well.
Healthy salad/  Raita ready.

Health Benefits of Radish / Mullangi

The health benefits of radishes have been known for millennia. Radishes have been used as both a food product and a medicine since before the Roman Empire.
Radishes are a root vegetable, originally cultivated as a crop in Europe and China. A member of the Brassicaceae – kale, broccoli, cabbage – family, the radish is a common vegetable consumed around the world because the plant is extremely fast growing. When seeds are planted, sprouts appear in as little as three days.
Radishes are one of the most ignored vegetables on your local produce aisle and they shouldn’t be! Radishes are extremely low in calories, naturally fat-free and carry a low glycemic load.

The Good Stuff in Radishes

• Fiber
• Vitamin C
• Folate
• Potassium
• Magnesium
• Copper
• Calcium
• Manganese
• B vitamins

You simply can’t go wrong with adding this tart veggie to your total nutrition plan! Thin-sliced, radishes make a good snack option that preserves well. A cup of radishes contains only 19 calories!
They are also delicious tossed over salad or added to soups or stews. Mix shredded radishes into potato or macaroni salads.

Radishes: Big Health Benefits in a Little Package Fight Cancer

Researchers at India’s Jawaharlal Nehru Technological University found that radishes induce apoptosis – meaning they kill cancer cells. Compounds called isothiocyanates and anthocyanins are found in abundance in radishes and have been proven effective in the fight against cancer in several studies. The study was published in the medical journal Plant Foods for Human Nutrition in 2010. Their fiber content makes radishes particularly effective at preventing and fighting colorectal cancer.

Respiration

If you have chronic bronchial flare-ups, sinus infections or asthma, radishes can act as a natural decongestant.

Healthy Heart

The fiber, vitamins and minerals in radishes make them a smart choice for cardiovascular health. They’ve been shown to lower cholesterol, manage diabetes and regulate blood pressure and blood sugar levels.

Digestion & Detoxification

Your liver and gallbladder depend on bile to keep them running smoothly, and radishes have been shown to stimulate bile production. The sulfuric properties of radishes also help regulate bilirubin production and flush the excess from your blood. Left unchecked, this compound results in jaundice. The fiber content regulates bowel movements to flush toxins more efficiently and to help prevent constipation.
Research is currently being done on the black radish to verify that it increases oxygen in the blood and protects red blood cells from damage.

Weight Loss

The water and fiber content make radishes surprisingly filling, and the lack of calories puts them at the top of the “best diet” foods. The surprising number of nutrients found in these small vegetables means you aren’t skimping on nutrition while cutting back on fats, sugars and carbs. They hold up well and can be eaten raw or cooked. They add a unique flavor to many foods.

Kidney Cleanse

There are few foods that work as well as the radish at preventing urinary tract infections (UTIs). Drinking juice that includes radish eases the burning most experience during a UTI and shortens the length of time you’ll have to deal with the infection.
If you haven’t given these little root vegetables a chance, why not try adding them to your meal plan? The health benefits of radishes have been proven in countless studies and more research is being done all the time to find more medicinal uses.
Radishes may be small…but they certainly pack a punch!

Plantain Stem / Vazhaithandu Raita

Ingredients

1) Plantain stem 8-10  inch  in length
2) I bowl of curd
3) 1 green chili
4) Few Coriander Leaves

Method

1)   Cut the Plantain stem into tiny cubes.  Cutting the Plantain stem is a little tricky. Cut them into thin rounds first and try to pull out the fiber as much as you can with the help of a knife and later cut them to tiny cubes.
2)   Put this in salt water and leave it in that salt water for sometime.
3)   Take a bowl of curd, remove the plantain stem cubes from salt water and put them in the curd. Add the green chili, chopped coriander leaves and season with salt. Let it soak for a while (30mins+)  before it is served.

Health Benefits of Plantain Stem

PLANTAIN STEM / VAZHAITHANDU

A potassium rich food with high fiber content and it has many other amazing health benefits.
Most people include banana in their daily diet, but very few have ever thought of including banana stem. The banana stem has many nutritive and health benefits. The stem is usually thrown away once the fruit is cut from the plant. So next time if you happen to find one, think of including it in your menu. Here are some good health reasons why banana stem must be part and parcel of your diet at least on occasions.
Banana stem is rich in fiber and helps weight loss.  Due to rich content, it helps body to feel full faster.  The intake of food gets reduced by including banana stem to diet.  It can be taken in the form of juice, but eating it as a whole provides more benefits. Including it once or twice a week can help people looking for ways to cut down extra pounds.
Like banana, banana stem is also rich in potassium and vitamin B6.  Vitamin B6 helps production of chemicals such as hemoglobin and insulin. Again, it improves the ability of body to fight against infection. Potassium helps effective functioning of muscles including cardiac muscles, prevents high blood pressure, helps nerve impulses and maintains fluid balance within the body.
It is a diuretic and helps detoxify the body. Some believe that banana stem can prevent and treat kidney stones. This is fact under study and the effectiveness has not been proven by the western world.
It can be taken as a laxative for constipation. Again, the rich fiber content prevents constipation. It cools the body. So overall, banana stem does wonders to our body.
How to include them in diet? Very tender ones can be used in salads and not so tender ones can be added to soups or as a steamed vegetable.
Slicing banana stem for dishes might be hard work, but it provides unmatchable health benefits.Its a cooling agent to our body , so use it weekly twice is recommended.

Choco Chip Cookies with Olive oil




Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup vegetable oil
1 cup packed brown sugar
1/2 cup white sugar
2eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup semisweet chocolate chips

Method
Preheat oven to 350 degrees F (175 degrees C).
Stir together the flour,baking soda and salt; set aside.
In a large bowl, cream together the vegetable oil, brown sugar and white
sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and almond extracts. Blend in the dry ingredients, then fold in the chocolate chips. Drop by rounded spoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

It’s all about appetizing meals of Kerala for Suresh Nanda

 

Hi, I am Suresh Nanda and I welcome back to my blog. Here is an article about the appetizing food that I have had the chance to savour during one of my trips to Kerala. It is of one of those places where you would want to indulge in sightseeing and food as well and hence, I am bagging off some of the most mouth-watering meals of Kerala.

When it comes to planning a hassle-free vacation, nothing can beat the aesthetic beauty of Kerala. Lush green environment works as a rejuvenating remedy and not to forget its tangy cuisines are always available in plenty to add to your vacation experience. Irrespective of whether you are an avid vegetarian or a non-vegetarian lover, you will be inundated with countless tangy dishes in Kerala to please your taste buds.
If you are a vegetarian, you should try out the rustic thali known as the Kerala Sadhya.  This platter consists of rice, ghee, pickles, banana, avail, laya uperi and other savouries. Payasam is a dessert that is prepared primarily from coconut milk, fruits and dry fruits. Believe it or not but regardless of how much you are conscious about your diet, you won’t be able to resist from grabbing an extra payasam pie.
Not to forget, there is a decorative platter for non-vegetarian lovers as well.  A combo of fish curry and rice is one of the most preferred meals amongst the many non-vegetarian dishes in the offer.  In addition, coconut made products and fish curry always hit the preference list of international tourists who do not deter from trying the delicacies that Kerala has to offer. Unlike the traditional fish cooking procedure, you will come across a diversified range of fish cooking methods in Kerala. Though its bit strange, fish pickles are known for its delectable taste throughout the world.
So, this is what I can close on my trip to Kerala. It is a place worth a visit to calm your senses and feed your appetite! I will be posting more articles about some of the most lip-smacking dishes that I have had the chance to taste from different parts of our country. To know more, keep scouting through the Suresh Nanda’s foodie diary!

Suresh Nanda’s perfect Pita Bread recipe

 Welcome to yet another recipe contribution on the Suresh Nanda Food blog!

“Pita bread” has and will always be one of my favorites. You can stuff it with your favourite fillings or just eat is plain, as desired. So, here are the ingredients for my favourite pita bread recipe.

Do note that these ingredients make 10 pitas. All you need is 440 grams of bread flour, 264 litres of warm water, 8 grams instant dry yeast and 9 grams salt. Next, line a baking sheet with parchment paper and generously pour 440 grams flour over it and set aside. Now, mix all the aforementioned ingredients in a bowl until the dough comes together and forms into a smooth ball or as desired. You may also use a dough mixer fitted with the dough-hook attachment in case you are too fond of mixing it with your hands.

If using the dough mixer, do so on low speed for about 2 minutes or until the dough comes together and then turn the mixer to medium speed and let it mix for about 8 minutes or until the dough turns into a smooth ball and comes out the bowl with ease. Just ensure that the dough must be smooth but not sticky. Next, place the dough onto a working surface and knead it with your hands for a minute or more, to your desired consistency. Divide the dough into pieces of 75 grams each and roll into balls. Cover the, with a clean kitchen towel and let the dough relax for about 10 minutes.

Next, roll out the dough into a quarter inch thick circle and place it onto the prepared trays. Cover with a plastic film and let it stay undisturbed for about 40 minutes. When ready, heat up a pan, (I use a cast iron pan that works great) and lightly oil it and place the rolled out pita on it. Let it cook on one side for a few seconds and then flip it over. Work the pita as such for a couple of minutes on.

Pav Bhaji with Pumpkin by Suresh Nanda

 
Many a times you have enjoyed pav bhaji on the street, hotels or at home. The flavour and the smell really make me desperate to enjoy pav bhaji at any time says Suresh Nanda. In this chilly winter season I was planning to enjoy hot and spicy pav bhaji with family. As we prepare regular bhaji includes all the basic vegetables like cabbage, onion, tomato, potato, cauliflower and many other vegetables which are available in your refrigerator. But to make more interesting and yummy you can easily try some other vegetable which make it different in taste and gives you more creative ideas to explore in the kitchen……..
This time I tried pumpkin in bhaji, when I was preparing the first thought came in mind was, will it gives amazing taste or it is just waste of time. But when it gets ready it really smells great and marvellous. At time it happen you will not find potato in the kitchen, so pumpkin is the best alternate to use and make it more delicious and tasty.

Ingredients:

Red Pumpkin- 200 g
Pav Bhaji masala- 3 tsp to sprinkle
Oil-3 tbp
Grated Cauliflower- ¼ size
Salt- According to the taste
Paste of Ginger- 2 tbp
Green chillies- chopped into small pieces (3-4)
Chopped Tomato- 4 medium sizes
Puree of tomato-1/2 cup
Green Capsicum- 1
Butter- as per the requirement
Fresh coriander leaves- to sprinkle
Lemon- to sprinkle

Method to prepare:

Heat the oil in the non-stick pan, cut cauliflower in small pieces and sauté till it get soften
Add red pumpkin in the same non-stick pan and mix it well with cauliflower and add salt, green chilli, tomatoes and mix them well. Mix them well till gets marinate into it.
After 2-3 minutes, add tomato puree and mix the entire ingredient well.
Keep all mixture for 3-4 minutes
Add chopped capsicum in a mixture and cook till gets evaporates
Once all the vegetable get mix well and cook add pav bhaji masala, few drops of lemon juice and coriander leaves.
Let it get cook for a while, till the fragrance of vegetable dissolve in the pan.
Slit the pav in two pieces apply butter on both the sides of pav.
Serve hot and tasty pav bhaji
Garnish with coriander leaves, green capsicums and few drops of lemon juice.
*Pav Bhaiji is healthy for health; it gives all the nutrition which are available in the vegetables.

PUMPKIN PAV BHAJI

PUMPKIN PAV BHAJI 

Cooking Time    : 20-25 minutes
Servings    : 4
Preparation Time: 20-25 minutes
 Category    : Veg

Ingredients:

•    Pav            8
•    Red pumpkin (bhopla/kaddu),peeled, cut into small cubes and pressure cooked    200 grams
•    Pav bhaji masala    3 tablespoons + to sprinkle
•    Oil            3 tablespoons
•    Cauliflower,grated    1/4 medium
•    Salt to taste
•    Ginger paste        2 teaspoons
•    Green chillies,chopped    3-4
•    Tomato,chopped        4 medium
•    Tomato puree         1/2 cup
•    Green capsicum        1 medium
•    Butter    as required
•    Fresh coriander leaves    a few sprigs
•    Lemon            1

Method:

Heat Oil in a Non-stick pan,add cauliflower and saute.
Add pumpkin to the pan and mix.
Add salt,ginger paste,gren chillies,tomatoes and mix.
Cook for 3 mins.

Add 2tbsps pav bhaji masala and mix.
Mash everything with a masher.
Add tomatoe puree,1/2 cup water and mix well.
Cover and cook.

Roughly chop greem capsicum in a chopper and add to the pan and mix.
Cook till water evaporates.

Slit the pavs without cutting through,apply butter to the inner sidesand sprinkle a little pav bhaji masala,open them out and cook another non-stick pan.
Turn them over,add 1 tbsp butter and cook,turning sides,till slightly crisp.

Chop coriander leaves and add to the bhaji and mix well.

Adjust salt,add 1 tbsp pav bhaji masala,jice of 1 lemon and mix.

Add 2 tbsps butter and mix well.

Garnish with a fresh red chilli flower,thin strips of green capsicums and serve hot with the pavs.

Read more: http://vinayvisions.blogspot.com/p/blog-page_22.html#ixzz2tbSAGCCI

MIRCHI - ANDHRA MATHA GONGURA WITH COCONUT PICKLE

Read more: http://vinayvisions.blogspot.com/p/blog-page_22.html#ixzz2tbRvxqHe

COCONUT CHOCOLATE MAKING RECIPE IN TELUGU

SEMYA BURFI IN TELUGU RECIPES

Chicken Leg Fry

Chicken Leg Fry

 

Ingredients: Serves: 4 

• 4 Chicken legs
• 2 teaspoons Yogurt(curd)
• 2 teaspoons Chilli powder
• 1 teaspoon Pepper powder
• 1 teaspoon Ginger Garlic paste
• 2 teaspoons Lemon Juice
• Pinch of turmeric

• Pinch of red Color
• 1/2, cut into circles Onions
• Salt to taste
• 1 teaspoon Jeera powder
• 1/2 teaspoon Coriander powder
• 4-5 teaaspoons Oil - 4to5tsp
• 5 Curry leaves

Directions: Prep:15min  ›  Cook:20min  ›  Extra time:2hr marinating  ›  Ready in:2hr35min 

1. Clean the chicken legs and remove the skin and keep a small slits on each leg piece (around 4-5 slits for each leg piece).
2. Now in a small bowl add chilli powder, salt, little turmeric and lemon juice to it and mix well into a paste.
3. In a bowl add yogurt,ginger garlic paste, pepper powder, salt, jeera powder, coriander pwdr, 1tsp oil, Red color and mix well into a paste.
4. Now roll the leg pieces in this mixture and refrigerate it around 1-2hrs.
5. Heat oil in a pan,at medium flame add marinated chicken pieces and fry it.
6. Turn the pieces at regular intervals for around 5-10 mins to avoid blackening so that its cooked inside too.
7. Now garnish fried curry leaves and serve it with onions and a lemon.

Read more: http://vinayvisions.blogspot.com/p/blog-page_22.html#ixzz2tbRTUE4Z

Potato Nest

Potato Nest

Ingredients:

Potato - 3
Big onions  - 1
Ginger and Garlic - 2 tbsp
Green chillies - 2
Curry leaves - few
Coriander leaves - few
Pepper powder- 1/2 tbsp

Redchilli powder - 1/2 tbsp
Turmeric powder - 1/2tbsp
Salt to taste
Vermicelli (Semiya) - 1/2 cup
Rice flour - 2 cups
Oil - 1 cup

Method: 

Pressure cook the potatoes for 1 whistle and mashed it.

Heat 1tbsp of oil in a pan and Saute the chopped onion,ginger, garlic, green chillies,curry leaves & coriander leaves for few mins.

Add the mashed potatoes,red chilli powder,pepper powder,turmeric powder to this and mix it well. Then turnoff the flame.

After few mins shape the dough  into small balls & keep aside.

In a bowl mix riceflour and salt with water to make a thick batter.Dip the balls in this and roll it in semiya and deep fry in oil. 

Serve hot with tomato sauce.

Read more: http://vinayvisions.blogspot.com/p/blog-page_22.html#ixzz2tbRIOKhG

Chicken Cutlet

Chicken Cutlet

Ingredients:

 Boneless Chicken – 1/2 kg                          

Potato-2 medium size

Onion- 1(finely chopped)

Green chilli- 2(finely chopped)

Ginger-garlic paste-1 tbsp

Garam masala powder - 1/2 tbsp

Coriander powder-1 tbsp

Turmeric powder-1/2 tbsp

Pepper powder-1/2 tbsp
Bread crumbs - 1 cup

Maida flour - 5 tbsp

Coriander leaves - 1/2 cup(finely chopped)

Water - 1 cup

Salt - as needed

Oil for frying

Method:

 Wash and drain the chicken. In a pressure cooker,add chicken,turmeric powder,salt &cook it for 1 whistle with enough water.

After that,drain the water and grind the chicken pieces.Keep it aside.
                                   

                                   
Meanwhile boil the potato,allow it cool and mashing well. Keep it aside.

                                         

Heat 1tbsp of oil in a pan, add the chopped onion and fry till golden brown.

Add ginger garlic paste, chopped green chilli, coriander leaves and saute for a minute.

Then add turmeric powder, coriander powder,pepper powder,garam masala powder and fry it for few mins.

Add the mashed potato and cooked chicken &mix it well.

Then add salt & cook it  at low flame for 3 minutes.

                                                     

Allow the mixture to cool & keep aside.

In a bowl,add maida flour and little amount of water & make it as batter.

                                        

Shape the masala into flat round shape & dip each masala round in the flour batter, and roll in the bread crumbs and set aside.

                                       

Deep fry the masala in the oil till both sides turn golden brown.

Serve hot with tomato sauce.

Read more: http://vinayvisions.blogspot.com/p/blog-page_22.html#ixzz2tbQzkijh

Ragi Puttu

Ragi Puttu

 

Ingredients: 

Raagi flour - 1 cup

Ghee - 1 tbsp 
Grated coconut - 4 tbsp
Cinnamon powder - 1 tbsp
Salt - 1/2 tbsp.
Sugar - 4 tbsp
water - 1/4 cup

Method:
Roast the raagi flour in a pan for 5 mins at low flame  and let it cool.


Add 1/2 tbsp salt with the raagi flour & Sprinkle water on the flour little by little and wet the flour. Flour should not stick with each other. You can see the picture below.

Heat 1/2 cup water in an idly vessel,spread a white cotton cloth in the idly plate and spread the prepared mix and  bring the 4 corners of the cloth to the middle(If you do not cover the wet flour with cloth, it will stick to each other because of the steam)

                                                   

Steam it for 10 mins and remove from heat.


Add ghee,grated coconut,sugar and cinnamon powder and mix it well. 

                                     

                                         
Now, easy and healthy ragi puttu is ready to serve.


Note:
For Diabetic patients,instead of adding sugar,you can prepare the following method.

Heat oil in a pan,add mustard seeds, add 2 red chillies, few curry leaves, a pinch of hing and mix the boiled puttu. Now , Kaara puttu is ready!!

Read more: http://vinayvisions.blogspot.com/p/blog-page_22.html#ixzz2tbQPG0RJ

Semiya / Vermicelli Pakoda

Semiya / Vermicelli Pakoda

 

Ingredients:

Vermicelli/semiya - 1 cup
Onion - 1 large(chopped)
Ginger-garlic paste - 1 tbsp
Green chillies - 4(finely chopped)
Boiled & mashed potato - 1/2 cup
Gram flour - 1/4 cup
Rice flour - 1 tbsp
Coriander leaves - 1 tbsp(chopped)
Curry Leaves - 1 tbsp(chopped)
Chilli powder - 1/2 tbsp
Ghee - 1/2 tbsp
Salt to taste
Oil for deep frying

Method:
Heat 1 tbsp of oil in a pan,add ghee and semiya/ vermicelli.Fry it for a minute & turn off the stove.(Dont burn the vermicelli)

Pour hot water over the vermicelli and drain & immediately add a cup of normal water and drain well. Keep aside.

In a bowl,add all the ingredients,mashed potato & cooked semiya/ vermicelli and mix well.

Add 1 tbsp of hot oil & mix it well.

Heat 2 cup of oil in a pan,Once its hot,take a small ball size of the pakoda batter and drop into the oil.

Deep fry the pakodas till it turns golden brown and crispy.

Serve it with tomato sauce.

KFC Popcorn Chicken

Ingredients:

Boneless chicken - 1/2 kg

Corn flour - 2 tbsp

Ginger garlic paste - 1/2 tbsp
Turmeric powder - 1/4 tbsp
Pepper powder - 1/4 tbsp
Red chili powder - 1/4 tbsp
Garam masala powder - 1/4 tbsp
Onion powder - 3/4 tbsp
Maida flour - 1/2 cup
Egg white - 1 tbsp
Crushed corn flakes/Bread Crumbs - 1 cup
Salt - as needed
Oil for deep frying

Method:

Clean and cut  the boneless chicken into small pieces and wash it.

Take the chicken pieces in a bowl, add egg white,ginger-garlic paste,corn flour,maida flour,turmeric powder,pepper powder,red chilli powder,garam masala,onion powder,salt & mix it well.

Marinate the chicken and set aside for atleast an hour. 

After that,roll each piece of chicken in the crushed corn flakes/bread crumbs & keep aside.

Heat oil in a pan. When oil is hot,reduce the flame to medium & add the coated chicken pieces and fry till they are fully cooked. 

Serve the hot crispy popcorn chicken with tomato ketchup.

Note:Do not fry the chicken pieces on a high flame.

NUTRITIONAL VALUE OF POTATO

NUTRITIONAL VALUE OF POTATO

The nutritional value of potato along with its taste and ease of cooking has made it the most popular vegetable in the entire world. Think of the day when you didn't eat even a single dish containing potatoes. It is said that on an average, an American consumes 62 kg of potatoes each year. We consume almost one spud of potato every day. No doubt, people consume so many potatoes because they are a good source of nutrition.
Natural potato is a good source of calaries
Given below are some nutrient facts, information and nutritional value of potatoes:
 
 Mineral content: If you eat potatoes regularly, you ensure a good supply of water and ions in your body. This is because, potato is rich in potassium. The concentration being higher in the skin and just beneath it. So, eating the potato with its skin is always beneficial. Potato also contains calcium, iron and phosphorus.

 Vitamin content: Natural potatoes are known for the large amount of vitamin C present in them. Typically, 100 gm of potato will contain about 17 mg of Vitamin C. In addition to this, natural potato also contains Vitamin A, B and P.

Water content: Potato looks very big in size, but water accounts for about 70-80 percent of the weight of a potato. So the belief that you become fat by eating potatoes is a misconception. Of course if your potato servings contain large quantities of butter, or if you can't keep away from those high-in-fat-and-cholesterol French fries, you are bound to become overweight.

Starch content: Potato contains about 17% starch and it is one of the best natural sources of starch. Potato sprouting leads to conversion of starch into sugar and hence you should avoid eating sprouted potatoes.

Potato Coriander Curry

ALU CORIANDER CURRY

Ingredients:
potatoes - 500 gms
coriander - 1 bunch
green chillies - 12-15
salt to taste
oil
turmeric powder - a pinch
Ginger - small piece(good if u add)

Process:
peel and cut potatoes dice shaped, take a kadai and pour oil in it and place potato pieces in it add turmeric powder and salt in it and let them fry. In the mean while wash and grind coriander leaves, green chillies with or without ginger and add this paste to the kadai. let it cook nicely reddish then serve with hot white rice with tomato dal or tomato rasam.

ALUGOBI CURRY

ALUGOBI CURRY

Ingredients:

1/4 cup vegetable oil
1 large onion, peeled and cut into small pieces
1 bunch fresh coriander, separated into stalks and leaves and roughly chopped
1 small green chilies, chopped into small pieces (or one teaspoon chili powder)
1 large cauliflower, leaves removed and cut evenly into eighths
3 large potatoes, peeled and cut into even pieces
2 cans diced tomatoes
fresh ginger, peeled and grated
fresh garlic, chopped
1 teaspoon cumin seeds
2 teaspoons turmeric
1 teaspoon salt
2 teaspoons garam masala

Process:

Heat vegetable oil in a large saucepan.
Add the chopped onion and one teaspoon of cumin seeds to the oil. Stir together and cook until onions become creamy, golden, and translucent.
Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt.
Add chopped chillis (according to taste) Stir tomatoes into onion mixture.
Add ginger and garlic; mix thoroughly.
Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn't stick to the saucepan).
Ensure that the potatoes and cauliflower are coated with the curry sauce.
Cover and allow to simmer for twenty minutes (or until potatoes are cooked).
Add two teaspoons of Garam Masala and stir.
Sprinkle chopped coriander leaves on top of the curry.