Tuesday, June 6, 2017

How to Cook Chicken Fried Rice?


How to Cook Chicken Fried Rice?







Ingredients


Boneless Chicken Small Pieces 100 grams

Rice 1 cup

Oil 4 tablespoons

Spring onions chopped 2

Garlic 3-4 cloves

Eggs whisked lightly 2

Salt to taste

Soy sauce 1 tablespoon

White pepper powder 1/2 teaspoon

Vinegar 1/2 teaspoon





Chicken Fried Rice Preparation Method


Cook rice in three cups of water until just cooked. Drain well and cool. Heat oil in a wok, add spring onions and garlic and stir-fry for a minute. Add chicken pieces and stir-fry for two minutes.




Add eggs and cook for 1 minute, stirring continuously. Add rice, salt and cook for minute, stirring continuously, Add soy sauce, MSG, white pepper powder and mix thoroughly. Add vinegar, mix well and


Serve hot with Tomato sauce.

Saturday, May 20, 2017

Monday, April 24, 2017

How To Make Kaju Barfi Recipe | Kaju Katli

Kaju Barfi Recipe


Ingredients


  • 2 cups cashewnuts (kaju)
  • 1/4 cup milk powder
  • 1 cup sugar
  • melted ghee for greasing


Method :


  • Blend the cashewnuts in a mixer to a fine, smooth powder.
  • Combine the cashewnut powder and milk powder in a deep bowl, mix well and keep aside.
  • Combine 1 cup of water and sugar in a broad non-stick pan, mix well and cook on a high flame till the sugar dissolves and forms a one string consistency, while stirring continuously. (for approx. 7 to 8 minutes)
  • Lower the flame to medium, add the cashew-milk powder mixture, mix well and cook for 3 minutes or till no lumps remain, while stirring continuously.
  • Switch off the flame and pour the cashew mixture in a plate and keep aside to cool completely for half an hour.
  • Once cooled, scrape out the cashew mixture from the plate with the help of a flat ladle and knead into a smooth dough.
  • Divide the dough into 2 equal portions and keep aside.
  • Grease two 250 mm. (10”) thalis on the backside and a rolling pin with a little melted ghee.
  • Place a portion of the dough on a greased thali, flatten it and roll it into a 225 mm. (9”) diameter circle using the greased rolling pin. Ensure to lift the rolled out dough occasionally so it does not stick to the thali.
  • Repeat step 9 to roll another portion of the dough. Keep both the thalis aside for 2 to 3 hours to set.
  • Cut into diamond shaped pieces and scrape the kaju katli from the thali with the help of a knife.
  • Serve or store in an air-tight container. It stays fresh for upto 7 to 8 days.

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Thursday, April 20, 2017

How to make Bread Rasmalai Recipe

How to make Bread Rasmalai Recipe


Bread Rasmalai Recipe

  • Bread – 4 slices
  • Milk – 2 cups
  • Ghee – 1 tsp
  • Condensed milk – 2 tbsp
  • Sugar – 1/4 cup
  • Mixed Nuts(pista,cashews and badam)-2 tbsp chopped
  • Saffron – 4 strands
  • Cardamom powder – 1/4 tsp (optional)

Preparation Method :

  • Take a wide heavy bottomed vessel, grease it with little ghee and add condensed milk + milk. Bring to a boil and reduce to medium flame. Keep stirring till the milk starts thickening and reduced to half.Meanwhile take 2 tbsp of warm milk, add saffron strands and crush it well, keep aside.
  • Now add the saffron milk to the boiling and keep stirring. Then add the sugar and keep stirring. The mixture is called rabri and it tastes divine by itself.
  • Keep in sim and stir it till it reduces in volume.Fry the nuts in ghee and add it to the rabri and mix well. Add cardamom powder and give a quick mix.
  • Once the rabri is thick switch it off and refrigerate it. Meanwhile take bread slices, trim the corners. Take a small lid and press it gently on the bread slices into small circles. At the time of serving take a bowl add the rabri and drop the bread rounds.

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Wednesday, April 19, 2017

How to make Chana Dal Burfi Recipe

How to make Chana Dal Burfi Recipe


Chana Dal Burfi Recipe

Ingredients for Chana Dal Burfi

  • 1 tsp-Elaichi (Cardamom) Powder
  • 1/2 cup-MILKMAID Pure Ghee
  • 2 tbsp Chopped-Pista
  • 10 Chopped-Badam (Almonds)
  • 1/2 cup-Desiccated Coconut
  • 500ml-Water
  • 100g-Chana Dal (Bengal Gram Dal)
  • 3 cups (450ml)-Milk
  • 1/2 cup(100g)-NESTLÉ MILKMAID Sweetened Condensed Milk




Preparation Method :
  • Soak the chana dal in the water and keep aside for 2-3 hrs. Strain off the water & cook the dal in 2 cups of milk till soft, keep aside to cool. Grind the dal to a coarse paste.
  • Heat ghee in a karahi, add the dal paste and fry stirring continuously till the mixture is light brown. Add the NESTLÉ MILKMAID Sweetened Condensed Milk and blend into the mixture, then add the remaining milk and cook till the mixture leaves the sides of the karahi.
  • Add the desiccated coconut, almonds, pista and elaichi powder and mix well. Remove from fire and spread in a greased thali. Cool and slice into desired shape.


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Tuesday, April 11, 2017

How To Prepare Coconut Burfi Recipe


Ingredients needed

  • Grated coconut - 1 cup
  • Sugar - 3/4 cup + 1 tbsp
  • Ghee - 2 tsp
  • Cardamom powder - 1/4 tsp


Method


  • Take a kadai/pan (non stick preferable) add sugar and just enough water (approximately 1/2 cup) to cover the sugar and boil it.
  • When the sugar water starts boiling, add cardamom powder, ghee and the grated coconut.
  • Simmer and cook stirring often, till the coconut mixture starts foaming and leaves the sides of the pan. Take a small mixture and if you are able to make a ball out of it, switch off the flames.
  • Pour it on the greased tray or plate. After it cools a little, cut it into desired shapes.
  • Leave it to cool completely. After that take the pieces gently and store it in an air tight container.

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Friday, March 31, 2017

How To Prepare Maggi Noodles Spring Roll


Maggi Noodles Spring Roll








Ingredients :

  • 1.Cabbage
  • 2.Capsicum cut lengthwise
  • 3.Spring onion cut lengthwise
  • 4.French beans cross cut
  • 5.Maggi noodles and taste maker
  • 6.Tomato sauce
  • 7.Oil
  • 8.Ginger chilli paste
  • 9.Chaat masala
  • 10.Salt
  • 11.Tabasco or Capsico sauce
  • 12.Plain flour paste


Preparation :
  • Heat 1 tbsp. oil. Saute capsicum and french beans for 2 minutes.
  • Add maggi noodles.Add water and let the mixture boil. Add the taste maker.
  • Add ginger chilli paste, chaat masala, 1 and 1/2 tbsp.
  • Tomato ketchup, Cabbage and Spring onions.
  • Add salt as per taste and mix well.(Same as Maggi Process)
  • Take one spring roll sheet.Spread the noodles mixture over the sheets.
  • Make tight rolls and covering noodles mixture completely.
  • Fix the edges with flour paste and deep fry the rolls.
  • Once done,cool down the rolls and cut them into bite size pieces,serve with tabasco sauce,capsico sauce.

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Thursday, March 30, 2017

How To Prepare Cashewnut Pakoda

Ingredients:



1.Cashewnuts
2.Coriander seeds
3.Fennel seeds
4.Ajwain (Carom seeds)
5.Turmeric powder
6.Red chilli powder
7.Cooking soda
8.Besan flour
9.Urad dal flour
10.Rice flour
11.Salt
12.Coriander
13.Mint leaves
14.Curry leaves
15.Oil
16.Ginger garlic paste



Preparation:



Crush coriander,fennel,carom in mortar and pestle.
Mix well all the above ingredients in a deep bowl and mix well evenly by adding little water,do not add more water.
Heat sufficient oil in a pan,add in cashewnut pakoda mixture in small amount like pakoda and deep fry till nice golden colour.




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Wednesday, March 22, 2017

Top Ten Telugu Cooking Tips and Techniques

Top Ten Telugu Cooking Tips and Techniques





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Friday, March 10, 2017

How To Prepare Dark Chocolate Kulfi Recipe



Ingredients for Dark Chocolate Kulfi Recipe



Dark chocolate shredded 1/2 cup

Milk 1 litre

Chocolate chips 1/4 cup

Cornflour/ corn starch 1 tablespoon

Khoya/mawa 1/2 cup

Sugar Free Natura 5 tablespoons


Preparation Method :


Boil milk in a deep non stick pan and simmer till it is reduced to half its volume.

Mix cornstarch in ¼ cup water. Add dark chocolate to the milk and mix. Add cornstarch mixture and continue to cook, stirring continuously.

Add grated khoya and sugar free natural diet sugar and mix well.

Set aside to cool down to room temperature.

Put some chocolate chips in each kulfimould and fill them up with chocolate milk.

Screw the lids on the moulds and keep them in a freezer to set.

When completely set, take them out, demould them and serve immediately.



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