KFC Type Fried Chicken Preparation

This name is very famous for every one who loves non veg recipes. Kfc fried chicken is crunchy in out side and juicy in inside.Marination is very important for get best taste like restaurant style.It is not instant preparing recipe because marination can take much time.So we have to wait for some time for having crunchy chicken fry....Oats or corn flakes can add to the flours.Dry bread crumbs is need to make crispy fry. we cut  Chicken leg pieces or medium size pieces ...

Ingredients

chicken	250 grs
oil	for deep fry
salt	to taste
pepper powder	1 spoon
turmeric	pinch
corn flour	2 spoons
maida	1 cup
oats	5 spoons
garam masala	1 spoon
red chilli powder	1 spoon
egg	1
coriander powder	1/2 spoon
cumin powder	1/4 spoon
bread crumbs powder	1 cup
curd	1 cup

Preparation

• Wash chicken pieces and put this chicken pieces in a bowl.
• Add some water that fully dipped the chicken pieces and some salt(1/2 spoon)
• Keep this bowl in a fridge for 4 hours.
• After that drain the water completely and add this chicken pieces in a big mixing bowl.
• Add salt,ginger garlic paste,lemon juice,garam masala,curd, and coriander powder and mix all well.
• Then keep to marinate this chicken pieces for 2hour.
• For best result keep this   marinate chicken in the fridge for overnight.
• Take a bowl and beat egg and add some water( 5 spoons )or 5 spoons of milk and mix well.add pinch of salt and mix well.
• Take another bowl and add  maida, corn flour,salt,red chili power,oats,cumin powder,pepper powder and bread crumbs  and mix all well.
• Dump the chicken pieces in this bread crumbs mixture and put these pieces in a plate.

Method

• Take a pan put on the flame.
• Add oil for deep fry when pan is heated.
• When oil is heated put the flame in low and add dumped chicken pieces to the oil and fry for 5 to 6 minutes in low or  medium flame.
• After that remove the chicken pieces from the oil.
• Keep to cool them.
• After that dip this chicken pieces in beaten egg mixture.
• Dip this chicken pieces in bread crumbs mixture once again.
• Place this pieces to the oil and fry again.
• This will gives the crispyness to the chicken pieces.
• Fry until chicken pieces become nice golden colour and remove from the oil and put on the paper napkin for absorb excess of oil.
• Tasty KFC chicken is ready to eat.....

Keep in the mind

Marination is most important for juicy and crispy chicken fry...
Medium size chicken pieces or leg pieces can take for fry.
Adding masala powder quantity is depend upon your taste...
More salt is not require to this fry.

Easy Pizza Sause Recipe

"Pizza " every one know the name of this  food item.It is a continental recipe.Every one enjoy to eat this recipe.We can make this recipe with out oven also.Making pizza we need two main ingredients those are cheese and sauce.We can make pizza sauce at home that gives good taste and best in quality .Improves the taste of the pizza if sauce can make with fresh and red wipe tomatoes,basil leaves and garlic.Oregano herb also one of the main ingredient that gives restaurant style sauce...Use olive oil. 

Ingredients

oil	2 spoons
garlic cloves	2
onion	1
tomatoes	5
salt	to taste
red chilli powder	1 spoon
red chilli flakes	1/2 spoon
sugar	1/4 spoon
basil leaves	5
oregano	1 spoon
pepper powder	1/2 spoon

Preparation

Remove upper layer of garlic cloves and chopped finely.
Take tomatoes and cut the skin (do not cut deep) mark with criss cross lines.
Take a vessel and add some water and put this vessel on the flame.
When water is boiling add tomatoes for 1 to 2 minutes.
Then put this tomatoes in cold water.
When tomatoes become cool ,peel the skin of the tomatoes and cut into small pieces.
Remove the seeds.
Take half of  the quantity of tomato pieces into mixie jar and make fine paste.
Cut onions into small pieces. 

Method

Take a pan and put on the flame.
Add oil into  the pan and heat it.
When oil is heated add finely chopped garlic and saute for 30 seconds.
Then add finely chopped onion pieces and fry for 1 to 2 minutes.
Then add tomato paste and tomato pieces .
Add salt,red chilli powder or peppy corn power,red chilli flakes,sugar and fresh basil leaves and mix all well.
Leave to cook for some time(15 to 20 minutes).
Add oregano and 1 spoon tomato ketchup(optional) and  mix well.
When tomato sauce become thick then put off the flame.
Spread this pizza sauce on the top of the pizza base and topping with different veggie pieces and bake it.

Keep in the mind

Take red and riped tomatoes for enhance the taste of the sauce.
Add pepper powder in the place of red chilli powder.
Add dry basil leaves also.
Oregano herb gives pizza sauce taste.So we should add this one.It will be available at super market.
Do not add garlic paste.Add only finely chopped pieces.

Chicken Egg Fried Rice Preparation

 This is very famous and children's favourite indo chinese recipe.Now a days not only children , every one like to eat this type of fried rice recipes.We can add boiled chicken or fried chicken.Better to cut chicken into small pieces.Boneless and breast pieces are better to make this fried rice.We can add any vegetables what you like and no need to boil completely.Semi cooked veggie are gives good taste.

Ingredients

basmati rice	250 grs
oil	for deep fry
onion	1
carrot	1
capsicum	1
chicken (bone less)	100 grs
soya sauce	1spoon
vinegar	1/2 spoon
green chilli sauce	1 spoon
ajanamoto	pinch
salt	to tast
pepper powder	to taste
ginger garlic paste	1/2 spoon
egg	1
corn flour	2 spoons

Preparation

Wash chicken very well and cut into small pieces.
Marinate the chicken adding salt,pepper powder,corn flour and egg and mix all well.
Marinate this chicken for 30 minutes.
Wash remaining veggies and cut into small pieces.
Make ginger garlic paste.
Cook the rice and keep aside to cool.
Do not cook the rice over.Cook only 80 percent(not grainy).Not sticky
Left over rice is better.

Method

Take a pan and put on the flame.
 when pan is heated Add oil for deep fry.
Add marinated chicken pieces to heated oil and fry for some time.
Fry the pieces in low or medium flame.
Remove the chicken pieces from the oil when they fried well.
Take a thick bottom vessel or pan and put on the flame.
Add 2 spoons of oil and heat it.
When oil is heated add giger garlic paste and fry for 1 minute.
Then add onion pieces and saute it.
Then add finely chopped carrot and capsicum pieces and fry for some time.
Do not need to fry for long time.Only saute for 2 minutes.
Then add beaten egg and leave it for 30 seconds and then mix with veggies and saute for 1 minute.
Then add fried chicken pieces .
Add soya sauce,green chilli sauce,pepper powder and salt to taste.
Finally add cooked rice and mix all well.
Add vinegar and taste the recipe.
If salt is not enough add some more salt .
Finally add spring onion pieces(optional)...
Tasty chicken fried rice is ready to eat with tomato sauce or any  kurma......

Keep in the mind

We can use basmati rice or normal rice to prepare this recipe.
Take veggies ,what you like...
Take finely chopped ginger and garlic pieces in the place of ginger garlic paste.
Left over rice is best for to make this recipe.
Add cool and non sticky rice only.
Adding ajanamoto is optional.

Sweet Sesame Chikki Preparation

Sesame chikki is one of the traditional sweet and well known in south india ,especially in andhra making this sweet as round ball shape and called "Jeedi".In my childhood days I used to buy this one at small shops(baddi kottu). This is healthy sweet for all.Making this recipe with sesame seeds and jaggery gives lot of health benefits to our body.Especially children should eat this sweet that gives calcium and iron for their bone development and brain improvement.


Ingredients


White sesame seeds           100 grs
jaggery                                100 grs
elachi powder(optional)       1/4 spoon
ghee                                     1 spoon
water                                     50 ml

  
Preparation
      

• Take sesame seeds and remove stones or if any dust particles exists in it.
•  Mash the jaggery pieces.
• Make elachi powder.
• Take a plate and grease with ghee .

Method

• Take a thick bottom pan and put on the flame.
• When pan is heated add sesame seeds and roast for some time.
• Do not need to add oil or ghee.
• Roast sesame seeds until they give nice aroma and starting to change their colour.
• Add ghee and mix well. 
• Put off the flame.
• Take a thick bottom vessel add water and mashed jaggery pieces .
• Put this vessel on the flame.
• When jaggery pieces completely dissolved in the water then filter this water using net.
• Put this filtered jaggery water on the flame.
• Put the flame in medium and stir the jaggery syrup.
• Take a small bowl and add 1/4 cup of water.
• Add 2 to 3 drops of boiling jaggery syrup in this water.
• Jaggery syrup drops have to make a ball. 
• That is the correct constitency of jaggery syrup to make sesame chikki.
• Put off the flame immediately and add cardomom powder and mix well.
• Add roasted sesame seeds and mix all well.
• Spread this sesame jaggery  mixture on the greased plate and flate the mixture using spoon or any rolling pin.
• Keep to cool it for some time.
• Cut this chikkies your wishing size and shape,.....

 Keep in the mind

Adding elachi powder is optional.
If you like sugar you can add it instead of jaggery with same quantity.
Add jaggery and sugar(take equal quantity) also.
Adding ghee is also optional.But adding ghee enriches the taste of the sweet.

Pulihora Gongura Pickle Preparation

This recipe is very famous in andhra and one of the well known pickle in south indian's pickle section. I am preparing this pickle using tamarind juice which is use in making of pulihora .So we call this pickle pulihora gongura ... We can prepare this pickle with 2 methods.one method is using dry chillies for spicyness and 2nd method is using red chilli powder ..Both methods gives same taste .. ..Making dry chillies into fine powder gives some difficult to make pickle ..If you like to prepare to easy way  you can add red chilli powder instead of dry chillies.Use sesame oil for best taste or long preservation.Do not cut the gongura leaves.Fry them as leaves....

 Ingredients

gongura	1 kg
crystal salt	200 grs
dry chillies	200 grs
mustard seeds	50 grs
fenugreek seeds	25 grs
turmeric	50 grs
tamarind	200grs
garlic	150 grs
oil	500 grs
Seasonings
mustard seeds	2 spoons
dry chillies	5
urad dal	2 spoons
chana dal	2 spoons
curry leaves	few

Preparation

Gongura leaves (guntur gongura) should be dried and dark green in colour.Observe each leave because some insects or germs stick on the leaves so we should observe each leaf and cut the stem of the leaf.
 Spread gongura leaves on cotton cloth and dried for some time. 
Take a pan and put on the flame.
When pan is heated add fenu greek seeds and roast for some time.
When good aroma coming from the fenu greek seeds and change the colour of the seeds then put off the flame.
Keep to cool in the room temperature.
Take a mixie jar and add roasted fenu greek seeds and make a fine powder.Keep it aside.
Add mustard seeds and make  fine powder.
Add crystal salt in mixie jar and make  fine powder.
Remove layer of the garlic cloves.
Add garlic cloves in a mixie jar and make  fine paste.
Take a vessel and add tamarind and 1 glass of water and soak for 15 minutes.
Extract juice from tamarind .
Put this vessel on the flame and cook for some time(nearly 15 minutes) in medium flame.Add some salt(2 spoons).
Put off the flame when juice is cooked well and become little bit thick.
Take a pan and add oil( 5 spoons ) and put on the flame.
Add dry chillies when oil is heated.
Remove from the flame when dry chillies fried well.
Keep to cool.
Add these chillies in a mixie jar and make  powder. 

Method

Take a big thickened pan and put on the flame.
Add 5 spoons of oil and add some gongura leaves when oil is heated.
Fry for 5 to 10  minutes in medium flame. After that remove leaves from the pan.
Add 5 spoons of oil and add some more gongura leaves and fry for some time.
Do all remaining gongura leaves like this.
Take big mixing bowl.Add tamarind juice,roasted fenu greek seeds powder,mustard seeds powder,turmeric,garlic paste,dry chillies powder and  crystal salt powder.
Mix all well.
Then add fried gongura leaves and mix all well.
Taste the pickle if salt and spicyness is enough or not.
If not, add  some more salt and dry chillie powder or red chilli powder.
Take a pan and put on the flame.
Add remaining oil (total oil).and heat.
When oil is heated add mustard seeds and fry until they started to splutter.
Then add dry chilli pieces.
Add urad dal and chana dal and fry until dals become to change their colour and fried well.
Add curry leaves and put off the flame.
Keep to cool..
Add these seasoning to pickle and mix all well.
Andhra special pulihora gongura is ready ........  
   

Keep in the mind

All vessels and spoons which are used in preparing pickle should be dried well.

We can use red chilli powder instead of dry chillies.

Adding more quantity of garlic that  gives nice  taste to the pickle.
Measurement of salt and dry chillies is approximate quantity.You can add as per your taste.

Hyderabad Chai Biscuits recipe

This is very easy and tasty  and hygenic home made biscuits.Normally cakes and biscuits will make using microwave oven.Many people do not have microwave oven.But they like to prepare biscuits and cakes at home.In that case we should use pan or tawa or pressure cooker using sand or salt as heat absorbent .Home made items are Good for your kids  and we dont add hormeful items in that recipes...So prepare this biscuits at home and enjoy the taste of it...... 

 Ingredients

butter	120 grs
sugar powder	80 grs
salt	pinch
cardomom powder	1/4 spoon
milk powder	10 grs
custard powder	10 grs
maida	200 grs
baking powder	1/4 spoon
milk	20 ml
dry fruits pieces	few

Preparation

Take a big mixing bowl and add  butter and beat well until butter melt completely .
Then add sugar powder and mix with beater or  with spoon.
Then add milk powder,custard powder,salt and cardomom powder(optional) and mix all well.
Add maida or all purpose flour and mix all well.
Finally add milk and  make a dough.
Do not add any water or any other liquids to make a dough.
Only 2 to 4 spoons of milk is require.
Cover the dough with towel or plate and Rest for 20 to 30 minutes. 
After that take a small portion of dough and make a 1inch thin chapati. 
Take a mould or round shape small lid or any thing and put on the chapati and press over it.
Make biscuits as your wishing shapes.

Method

If you have micro wave oven, spread biscuits on greased baking tray and bake for 30 to 40 minutes at 180 c
We can bake this biscuits without oven using pressure cooker or tawa .
Take a tawa or pan and put on the flame .
Pour sand or salt for 1 inch height and spread it all over  the pan and put the flame high for 10 to 15 minutes.
Put a stand on the sand and place the baking plate on the stand.
  Cover the biscuits plate  with lid.
Then put the flame in low and cook for 30 to 40 minutes.
It is depend upon the temperature of the sand If sand heat is high then baking time is decrease, if not baking time will take nearly 30 minutes.
  Biscuits will remove easily  from the plate if baked correctly
Eat this hygenic and no preservative biscuits with cup of hot tea or coffee.....

Keep in the mind

If you donot like to add maida,you can add atta in that place.
Adding dry fruits is optional.But it enchace the taste of the biscuits...
You can add ghee in the place of butter..
If your children do not like the flavour of cardomom then avoid to add it in the biscuit mixture..  
  

Malai Paneer Kofta Recipe Restaurant Style

 This is  one of the famous punjabi recipes and splendid combination with roties and coconut rice,jeera rice or any veg fried rice.Koftas are make with paneer and potatoes.And gravy is prepare with adding high quantity of malai in onion and tomato paste.Some people like to add some sugar  for little bit of sweetness.This is optional. Malai kofta gravy is smooth,creamy and tasty.....Add koftas in gravy at the time of serving the dish...Donot add the koftas in gravy while cooking.Then Koftas absorb  gravy the completely and become so soft and break down when serve the dish ..  

For more paneer varities

Paneer butter masala
Paneer capsicum fry
 Dry paneer kofta recipe

Ingredients

For preparation of Koftas
potatoes	2
paneer	100 grs
salt	to taste
garam masala	1/4 spoon
red chilli powder	1/2 spoon
turmeric	pinch
corn flour	1 spoon
kowya or milk powder	1/2 spoon
cashew nuts	2 spoons
raisins	2 spoons
oil	for deep fry or shallow fry
For gravy
oil	2 spoons
cloves	4
cinnamon	1 inch piece
cardomom	2
star anise	1
bay leaf	2
onion	1
tomatoes	3
ginger garlic paste	1 spoon
salt	to taste
turmeric	pinch
red chilli p oser	1 spoon
garam masala	1 spoon
kasuri methi	1 spoon
sugar	1/2 spoon(optional)
cream	1/2 cup
cashew nut	15
coriander seed powder	1/2 spoon
coriander leaves	few

Preparation

Grate the paneer .
Boil the potatoes and peel the skin and mash them.
Take a mixing bowl and add  grated paneer,mashed potatoes,corn flour,salt,red chillies powder,garam masala,turmeric,kowa,dry fruits(cashew nuts,raisins) pieces, and mix all well.  Kneed the mixture well and  make a dough. 
Take small portion of dough and make a round ball and make koftas(press middle of the ball ).do remaining dough like this.
Wash onion and tomatoes and cut them into medium size pieces.
Take a mixie jar and add onion pieces and make a fine paste.
Make tomato puree also.
Make ginger garlic paste.
Soak cashewnuts for 15 minutes and after that make a fine paste.

Method

1.Take a pan and put on the flame.
2.Add oil for deep fry for koftas.
3.When oil is heated add kofta and fry until they become to golden colour.
4.Fry koftas  in medium or low flame and flip up them when one side fried well.
5.When koftas fried well remove them from oil and place on paper napkins for absorb excess of oil.
6.Take another thick bottom vessel or pan put on the flame.
7.Add 2 spoons of oil and when oil is heated add masala ingredients  like cloves,cinnamon,cardomom,star anise and bay leafs and fry for 1 minute.
8.Add onion paste and saute for 2 minutes until raw smell from the onion gone out.
9.Then add ginger garlic paste and fry for 2 minutes.
10.Add tomato puree and stir well.
11.Add salt,turmeric,red chilli powder and mix well.
12.Cook until tomato puree cooked well and oil from the tomato puree coming out.
13.Add coriander powder,garam masala and cashew nut paste and mix all well and cook for 5 minutes.
14.Add some water and cook for 2 to 3 minutes and add kasuri methi.
15.Finally add cream and finely chopped coriander leaves and put off the flame.
16.Add koftas before serving the curry.
17.Eat this curry with roties, paratas ,nons or pulkas....Enjoy!  
   

Keep in the mind

Add butter or ghee instead of oil for preparing gravy.
Adding sugar is optional .If you not like sweetness of curry then do not add sugar.
when preparing koftas add milk powder instead of kowa.
Gravy should be thin not very thick.
If gravy is thick ,koftas are not  absorb  gravy currectly.