LUNCH MENU IDEAS AND BABY RECIPES: SPECIAL RECIPES

COUNTRY CHICKEN RECIPE

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Hi friends, 
 
How are you All? 
 
After a long gap I got time To post this recipe. 
 
I prepared this recipe And IT came out amazingly tasty. 
 
You All do try this and comment me regarding this recipe. 
 
INGREDIENTS 
TO MARINATE: 
COUNTRY CHICKEN - 1 kg 
TURMERIC - 1 tsp 
CHILLI POWDER - 2 tsp 
PEPPER POWDER- 2 tsp 
CORIANDER POWDER - 1 tsp 
SALT - To taste 
 
TO GRIND: 
 
TOMATO- 2 
SMALL ONION - 10 
GARLIC - 8 pods 
GINGER - 1 inch 
CUMIN SEEDS - 1 tsp 
 
TO DRY SAUTE AND GRIND: 
 
COCONUT- 1/2 cup 
CURRY LEAVES - 3 sprig 
 
PEOCEDURE 
 
MARINATE THE CHICKEN USING ALL THE INGREDIENTS UNDER MARINATE SECTION. 
 
GRIND THE INGREDIENTS AND ADD TO THE MARINATED CHICKEN AMD MIX WELL. 
 
KEEP IT ASIDE UNTILL YOU DRY GRIND THE COCONUT AND CURRY LEAVES. GRIND IT AND KEEP ASIDE. WE WILL ADD THIS ATLAST. 
 
PRESSURE COOK OR COOK IN A HEAVY VESSEL ADDING LITTLE WATER MARINATED CHICKEN. 
 
AFTER IT GET COOKED ADD THE COCONUT MIX TO THIS AND MIX WELL. 
 
NOW HEAT A PAN, ADD 1 MEDIUM ONION , GREEN CHILLI AND ADD THE CHICKEN 
 
ATLAST GARNISH WITH CORIANDER LEAVES. 
 
YUMMY CHICKEN READY:) 
 
 
 
 
 
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Hi friends, How are you All? After a long gap I got time To post this recipe. I prepared this recipe And IT came out amazingly tasty....

Posted by Anonymous No comments: Labels: CHICKEN RECIPES, NON VEG RECIPES, SPECIAL RECIPES

Thattu kada beef fry

For Marination: 
Beef	- 3 lbs 
Chilly Powder	- 1 tbsp 
Coriander Powder	- 1 1/2 tsp 
Ginger Garlic Paste	- 1 tbsp 
Fennel Powder	- 1 tsp 
Turmeric Powder	- 1/4 tsp 
Garam Masala	- 1/2 tsp 
Salt	- to taste
Final Preparation: 
Chilly Powder	- 1 tbsp 
Ginger Garlic Paste	- 2 tbsp 
Garam Masala	- 1/2 tsp 
Pepper Powder	- 1 tsp 
Salt	- to taste 
Curry Leaves	- 2 twigs 
Oil	- as needed to fry
1. In a pressure cooker, mix the beef with the rest of the ingredients for marination. 
2. Pressure cook the marinated beef until it is 3/4 done (may be 2 whistles). No water is needed as there would be enough water coming from the beef. 
3. Once the pressure is gone, open the pressure cooker and take one cup of the beef stock. 
4. Heat another pan and pour the stock to it. 
5. Add Chilly Powder, Pepper Powder and Ginger Garlic Paste to the stock and let it boil. 
6. Add the beef to this boiling stock and mix well and let it cook. Add additional stock to this if the beef needs more cooking. Keep in mind we will be frying this too. 
7. Check salt and add, if needed. 
8. When the beef is almost dry, add the Garam Masala and mix well. Turn off the stove. If you want to avoid fried stuff, the beef can be eaten like this. It would taste great too. 
9. Heat oil in a pan for frying and when the oil is hot, fry the beef in batches. 
10. Once the frying is done, in the same oil fry the curry leaves and garnish the beef.

BEEF RECIPES NON VEG RECIPES SPECIAL RECIPES Thattu kada beef fry

For Marination: Beef - 3 lbs Chilly Powder - 1 tbsp Coriander Powder - 1 1/2 tsp Ginger Garlic Paste - 1 tbsp Fennel Powder - 1 tsp Tu...

Posted by Anonymous No comments: Labels: BEEF RECIPES, NON VEG RECIPES, SPECIAL RECIPES

CHICKEN NUGGETS

INGREDIENTS 
Boneless Chicken Breast - 2 large 
Red Chilli Flakes - 1 tsp 
Oregano - 1 tsp 
Garlic Powder - 1 tsp 
Cheese - 1/2 cup grated 
Coriander Leaves - 3 tblspn finely chopped 
Oil - 1 tblspn + for deep frying 
Salt to taste 
Pepper to taste
FOR COATING 
All Purpose Flour / Maida - 1/2 cup 
Cornflour - 3 tblspn 
Bread Crumbs - 1 cup or as needed 
Salt to taste 
Pepper to taste
PROCEDURE 
1: Take chicken and cut into cubes. 
2: Blend it to a smooth consistency.
3; Take a bowl and add all the ingredients given in the ingredient list and mix well .
4.  By using any cutters and shapes  shape the nuggets or just shape it using your hands. 
5. Now arrange the breading and dunking station. 
6. In a plate mix all purpose flour with little salt and pepper. 
7. In another  bowl mix cornflour with salt and pepper and water and make it into a thin paste. 
8. In another plate mix breadcrumbs with some salt and pepper and set aside.
9. Now take the nuggets, coat in all purpose flour, then dip in cornflour mix and coat in bread crumbs. 
10. Set aside in a plate and chill this for 30 mins.
11. Heat oil for deep frying, drop nuggets in hot oil and fry till golden.
12. Drain it and keep aside.
Serve with ketchup.
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CHICKEN RECIPES KIDS RECIPES NON VEG RECIPES SNACKS SPECIAL RECIPES CHICKEN NUGGETS

INGREDIENTS Boneless Chicken Breast - 2 large Red Chilli Flakes - 1 tsp Oregano - 1 tsp Garlic Powder - 1 tsp Cheese - 1/2 cup grated ...

Posted by Anonymous No comments: Labels: CHICKEN RECIPES, KIDS RECIPES, NON VEG RECIPES, SNACKS, SPECIAL RECIPES

Herbed Infused Murgh Potli

INGREDIENTS :
Fenugreek seed – 220 gm 
Mustard seed:- 20 gm 
Fennel seed:- 20 gm 
Onion seed:- 15 gm 
Red Chilli :- 25 gm 
Chicken Boneless:- 400 gm 
Olive Oil:- 100 ml 
Ginger Garlic Paste:- 50 gm 
Mix Dry Herbs(Oregano / rosemary/ basil / mint):- 25 gm 
Onion:- 100 gm 
Fresh Basil :- 50 gm 
Mint Leaf:- 25 gm 
Sugar:- 15 gm 
Tomato:- 50 gm 
Flour:- 50 gm 
Samosa Sheet:- 10 nos 
Garlic:- 25 gm 
Sunflower Oil- for frying 
Salt to taste
PROCEDURE :
Heat Pan and Roast fenugreek seeds, mustard seeds, fennel seeds and onion seeds & red chilli; 
Make fine powder in mixer jar.
Marinate boneless chicken with olive oil, ginger garlic paste & herbs.
Heat pan add olive oil & sliced onion cooked untill onion become translucent.
Add marinated chicken; sauté well & coven the pan for 05 minutes with lid.
Add grounded spice powder and chilli powder, salt as per the taste.
Chop Basil leafs & mint leafs; mix with chicken; remove dry chicken mix from fire and allow it to cool
In a small bowl add refined flour and water; make thick paste; for sticking the edges of Potli.
Take Samosa sheet; stuff with dry chicken masala & make Potli.
Heat oil for deep frying; gradually fry Potli until golden color.
For sauce: - 
Heat pan add olive oil add chopped garlic and fresh tomato puree with basil.
 To finish add red chilli powder/flakes, pinch of sugar & adjust the seasoning.

CHEF VENKATESH BHAT RECIPES SPECIAL RECIPES Herbed Infused Murgh Potli

INGREDIENTS : Fenugreek seed – 220 gm Mustard seed:- 20 gm Fennel seed:- 20 gm Onion seed:- 15 gm Red Chilli :- 25 gm Chicken Boneless...

Posted by Anonymous No comments: Labels: CHEF VENKATESH BHAT RECIPES, SPECIAL RECIPES

Mangalore Bonda

CHEF VENKATESH BHAT RECIPES SPECIAL RECIPES Mangalore Bonda

INGREDIENTS : Maida - 200 gm Curd - 150 gm Cooking Soda - 5 gm Green Chillies - 10 gm Chopped Ginger - 10 gm Chopped Curry leaves - 10...

Posted by Anonymous No comments: Labels: CHEF VENKATESH BHAT RECIPES, SPECIAL RECIPES

Mushroom Corn ki Jugal Bandhi

INGREDIENTS :
Fresh Button Mushroom - 200 gm 
American Corn - 150 gm 
Onion - 2 Nos 
Tomatoes - 2 Nos 
Ginger Garlic Paste - 50 gm 
Green Chillies - 2 Nos 
Turmeric Powder - 15 gm 
Chilli Powder - 25 gm 
Coriander Powder - 25 gm 
Jeera - 25 gm 
Fresh Cooking Cream - 50 ml 
Cashew Nuts - 75 gm 
Coriander leaves - 1 Bunch 
Sunflower Oil - 75 ml.
PROCEDURE :
Heat sunflower oil in thick bottom pan, add chopped onions and cook well untill golden brown.
Add Ginger Garlic Paste.
Add chopped tomatoes; cook untill oil comes out from side.
Add fresh green chillies, turmeric powder, chilli powder, coriander powder.
Make cashewnut paste and add to gravy; cook well.
Wash & drain mushroom and cut into quarter.
Add mushroom & american corn to gravy.
Finish with Cooking Cream and Coriander leaves.

CHEF VENKATESH BHAT RECIPES SPECIAL RECIPES Mushroom Corn ki Jugal Bandhi

INGREDIENTS : Fresh Button Mushroom - 200 gm American Corn - 150 gm Onion - 2 Nos Tomatoes - 2 Nos Ginger Garlic Paste - 50 gm Green C...

Posted by Anonymous No comments: Labels: CHEF VENKATESH BHAT RECIPES, SPECIAL RECIPES

Hyderabad Kaache Gosht ki Briyani

Ingredients: 
Basmathi Rice - 500 gm 
Kid Lamb - 750 gm 
Curd - 250 gm 
Mint Leaves - 100 gm 
Coriander Leaves - 100 gm 
Ginger Garlic Paste - 50 gm 
Shahi Jeera - 25 gm 
Cinnamon - 20 gm 
Cloves - 10 gm 
Bay leaves - 2 Nos 
Green Chilli - 30 gm 
Raw Papaya Paste - 50 gm 
Fried Onion - 200 gm 
Kashmiri Chilli Powder - 40 gm 
Turmeric Powder - 10 gm 
Ghee - 200 gm 
Salt to taste.
PROCEDURE :
Marinate the meat with raw papaya paste, curd, chilli powder, turmeric powder, ginger garlic paste, cinnamon, cardamom, cloves & green chilies – rest for 1 hr.
Add fried onion, mint, coriander leaf, ghee & salt. 
Soak Basmathi Rice in water for 20 mins 
Boil water, add shahi jeera, bay leaves, cardamom, cinnamon, cloves, coriander leaves, chop mint, green chillies & basmathi rice. 
Half Cook the Rice and Strain it.
Layer rice on top of marinated meat sprinkle saffron & ghee, cover with tight lid. 
Place handi over thick tawa & cook for 45 mins. 
Serve hot.

CHEF VENKATESH BHAT RECIPES SPECIAL RECIPES Hyderabad Kaache Gosht ki Briyani

Ingredients: Basmathi Rice - 500 gm Kid Lamb - 750 gm Curd - 250 gm Mint Leaves - 100 gm Coriander Leaves - 100 gm Ginger Garlic Paste...

Posted by Anonymous No comments: Labels: CHEF VENKATESH BHAT RECIPES, SPECIAL RECIPES