Making ice cream pineapple recipe

Making ice cream without an ice cream maker is simply easy and have the same perfection. It is so creamy, smooth and delicious to the core. In a machine it almost takes 50 minutes for an ice cream to make...but we can make it with less than 10 minutes work!!! 

Ingredients:

•     Chopped pineapple- 1/2 cup
•     Heavy whipping cream-2 cup
•     Sweetened condensed milk-1tin
•     Vanilla extract-1 tsp

Preparation:

•     Add chopped pineapple pieces in to a blender and make a smooth puree out of it.
•     Mix condensed milk and vanilla essence with it.
•     In another bowl, beat whip cream until fluffy.
•     Fold it with the condensed milk mixture.
•     Pour in to a container and freeze for about 2 hours.
•     After that beat it once again and freeze for overnight.
•     Take it out from freezer 10 minutes before serving.
•     Scoop it and enjoy!!!

Chilli potato recipe

• Ingredients:

 Chilli potato is one of the delicious Indo-Chinese vegetarian starter. The deep fried crispy potatoes are tossed with spicy thick sauce and  tastes yum. Here is the recipe for making easy chilli potato at home with simple ingredients.

•     Potato- 1/2 kg
•     Corn flour- 1/4 cup
•     Salt-to taste
•     Oil-for Deep Frying
•     Sugar- 1/4 tsp
•     Thinly chopped ginger-1 tbsp
•     Thinly chopped garlic-1 tbsp
•     Thinly chopped green chilly-1 tbsp
•     Onion cubed-2 large
•     Cubed capsicum-1 medium
•     Chilly powder-1 tsp
•     Soy sauce-1 tbsp
•     Chilli sauce-1 tbsp
•     Tomato sauce- 1/2 cup
•     Salt-little
•     Coriander leaves/spring onion-to garnish

• Preparation:

•     Peel the potatoes and chop them to long strips.
•     Toss it with corn flour and salt.
•     Deep fry them in hot oil until nice golden.
•     Drain it from the oil and keep aside.
•     Heat 2 tbsp of oil in a pan; add sugar; when it turns brown add ginger, garlic and green chilly.
•     Saute for two minutes; add cubed onion and capsicum.
•     Add chilly powder and little salt; mix well.
•     Add all the sauces and mix well.
•     Add 1/4 cup of hot water (or less)and cook for a minute.
•     Add fried potato pieces and mix well for a minute.
•     Switch off the flame by sprinkling coriander leaves on top.
•     Serve hot as a starter or in side with paratha or any flat bread.

Chicken 65 spicy recipe

Chicken 65 is a spicy and tasty deep fried chicken served as an appetizer. Different variety of spices is used for marinating the chicken. Aji no moto and red food color are also used for making chicken 65. Any ways I’m skipping these two ingredients.

Ingredients:
To marinate:

•     Chicken- 1/2 kg
•     Ginger garlic paste-2 tbsp
•     Turmeric powder- ½ tsp
•     Kashmiri chilly powder-1 tbsp
•     Cumin powder- ½ tsp
•     Pepper powder-1tsp
•     Egg-1
•     Corn flour-2tbsp
•     Salt-to taste
•     Lemon juice-1 tbsp

    Marinate chicken with all these ingredients for overnight or at least 5 hours.
    Deep fry it in the oil until nicely fried (don't do over fry; it makes the chicken harden)

To temper:

•     Oil-2tbsp
•     Cumin seeds- ½ tsp
•     Sugar-a pinch
•     Chopped ginger-1tbsp
•     Chopped garlic-1tbsp
•     Chopped green chilly-1tsp
•     Pepper powder- ½ tsp
•     Kashmiri chilly powder- ½ tsp
•     Salt-to taste
•     Chilly tomato sauce-2tbsp
•     Curry leaves-2string
•     Coriander leaves-few
•     Heat oil in a pan, when its hot add a pinch off sugar in to it.
•     Suddenly add cumin seeds and let it splutter.
•     Add chopped ginger, garlic, curry leaves and green chilly, sauté until fragrant.
•     Add pepper powder, chilly powder and salt followed by chilly tomato sauce.
•     Add chicken pieces , mix well and switch off the flame.
•     Sprinkle coriander leaves.

Making briyani in pressure cooker recipe

  Making briyani is not much a difficult task; especially when it is in pressure cooker. Here is the easy and quick recipe of chicken biriyani in pressure cooker.

Ingredients:

•     Chicken-1/2 kg
•     Oil+ghee- ¼cup (or less)
•     Whole garam masala pieces-few
•     Onion thinly sliced-3
•     Tomato thinly sliced-2
•     Ginger, garlic paste- 1 1/2 tbsp
•     Green chilly slit- 2 nos
•     Curd-2tbsp
•     Turmeric powder-1/2tsp
•     Chilly powder-1tsp
•     Coriander powder- 1/2 tsp
•     Pepper powder-1tsp
•     Garam masala-1tbsp
•     Carrot chopped-2tbsp
•     Mint leaves chopped-one handful
•     Coriander leaves-one handful
•     Lemon juice-1tbsp
•     Salt-to taste
•     Oil-2tbsp
•     Basmati rice -2cup
•     Boiling water-3 ¾ cup
•     Salt-to taste

Preparation:

•      Soak the rice in water for just 10 minutes.
•     In the pressure cooker  heat of oil and add whole garam masala pieces.
•     Add onion in to it and sauté until golden brown in color.
•     Add ginger, garlic paste and green chilly in to it.
•     When the raw smell goes off; add all the powders one by one mixing well after each addition.
•     Add chopped tomatoes in to it.
•     When the tomatoes are sauted and mashed well add chicken pieces, coriander leaves, mint leaves and salt.
•     Add curd in to it and mix well.
•     Cover the lid  (not with whistle )and cook about 15 minutes (or until the chicken gets cooked by its half) in a low-medium flame (open the lid often and stir the chicken often).
•     After that add drained rice along with 3 ¾ cup of boiling water, chopped carrots, lemon juice and enough salt in to the chicken masala.
•     Mix well, cover the lid of pressure cooker and cooks on medium-high flame for just one whistle (switch off the flame quickly when the whistle comes).
•     Open the lid only after the pressure releases completely by itself.
•     Give a nice mix and serve it hot along with raitha and pickle.

 

Home Snack Oats Vada recipe

Oats comes under the category of 'Healthy Diet Food' . So whatever makes with Oats makes us comfort. Here is a typical Indian snack "vada' made with oats. Try this quick and easy recipe for your teatime; and have a great day!
 Ingredients:

    Oats-1 cup
    Rice powder-2 tbsp
    Thinly chopped onion-1 small
    Thinly chopped green chilly-2 nos
    Thinly chopped curry leaves-1 tbsp
    Thinly chopped corinader leaves-1 tbsp
    Thinly chopped ginger-1 tsp
    Cumin seeds- 1/2 tsp
    Pepper powder- 1/2 tsp
    Salt-to taste
    Thick curd- 1/2 cup
    Oil-for frying

Preparation:

    Powder the oats in a blender.
    Mix it with rice powder, pepper powder and salt.
    Add all chopped ingredients and cumin seeds; mix well.
    Add beaten curd little by little and make a smooth dough. (adjust by adding less or more curd; you can also use water).
    The dough will be sticky in your hand. So keep some water in a bowl to dip your hands before making each vada.
    Heat a pan with oil; take small portion from the dough and make vada shape patty with your wet hands and fry it in the hot oil over medium flame until nice golden in color.
    Drain in to paper towels and serve in side with chutney.

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Mixed Sprouts Corn Chaat recipe

                                 Mixed Sprouts Corn Chaat


Ingredients of Mixed Sprouts Corn Chaat

    15g mixed sprouts, boiled
    15g corn, boiled
    1 tomato, finely chopped
    1 onion, finely chopped
    1 Tbsp coriander chutney
    1/2 tsp cumin powder
    1/2 tsp red chilli powder or paprika
    Salt to taste
    A handful pomegranate seeds, to garnish
    A handful freshly chopped coriander leaves, to garnish


How to Make Mixed Sprouts Corn Chaat

    Soak the sprouts overnight and next morning pressure cook it for around 10-15 minutes. Strain well.
    Now in as bowl, combine all the ingredients together and serve. Simple to prepare, easy to consume.

Craving for chaat? Try this healthy sprouts and corn chaat recipe. Loaded with proteins, Vitamin K, dietary fiber, Vitamin C, and Folate, this recipe is a storehouse of nutrients.

Hyderabadi Chicken Biryani Recipe SPICY FOOD

 

Ingredients:

  1 kg - chicken, cut into medium size pieces
1/2 kg - basmati Rice
1.5 glasses of water
1 tsp - Ginger paste
1 tsp - Garlic paste
3 - large onions, finely sliced
3 - green chillies, chopped
1 cup - chopped fresh Mint leaves
1 cup - chopped fresh Coriander leaves
1 tsp - Red Chilli powder
10 strands of Saffron
1/2 cup - Milk
2 cups - Yoghurt
2-3 tbsp - Lemon juice
7 - Cloves
2 - Bay Leaves
5 - green Cardamoms
1-inch piece Cinnamon
2 tbsp - Ghee
3 /4 cup - oil
Salt to taste
Grind to a paste:
7 - Cloves
4 - Cardamoms
1/2 inch piece - Cinnamon
1/2 tsp - whole pepper 

 

Hyderabadi Chicken Biryani is a non-vegetarian rice dish made with moderate spices and tender chicken pieces.
The Indian dish is slow cooked to perfection and served as a main course. It is a delectable rice delight that is famous globally for its perfect balance of flavored spices mixed with chicken.

If you are wondering how to make it at home, here is the technique. The two major ingredients involved in this recipe are – Basmati Rice and Chicken, with a handful of spices. The key to cooking Hyderabadi Chicken biryani to perfection is slow cooking technique. Besides, chicken should be marinated with spices to let it release the maximum flavor. The fragrant Hyderabadi Chicken biryani gets ready in no time with little patience and love

How to Make Hyderabadi Chicken Biryani:

 >Soak saffron in milk. Keep aside. Heat oil.
   > Fry the onions till golden brown in colour. Set aside to cool.
    >When cool, grind coarsely and set aside.
    >Rub ginger and garlic paste all over the chicken.
    >Add red chilli powder, salt, half of the mint and coriander, lemon juice, green chillies, the ground spices, crushed onions, yoghurt and the oil in which the onions were fried.
    >Marinate for 2 hours.    >In a heavy-bottomed pan, put the chicken along with the marinade and cook on medium heat until the chicken is tender and the liquid is not fully dried.
    >Boil 1.5 glasses of water.
    >Add the whole cloves, bay leaves, cardamoms and cinnamon to the water.
    >Add salt to taste and the rice.
    >Parboil the rice.
    >Drain out the water and spread the rice on a plate.
   > In a separate heavy-bottomed pan, apply ghee on the bottom.
    >Place half the rice in a layer. Cover the layer with the cooked chicken.
    >Cover the chicken with the rest of the rice.
    >Sprinkle the saffron milk and balance mint and coriander over the rice.
    >Pour the ghee all over the rice.
    >Seal the pan tightly and cook over slow fire till the rice is fully cooked. >Do not overcook the rice.
   > Carefully remove the rice to a serving dish without mixing the chicken and the rice. Serve hot.

 

How to Make Hyderabadi Dum Biryani Non-Veg recipie .Easily @hmmrecipes.blogspot.com

Hyderabadi Dum Biryani is world famous dish from India, native to Hyderabad. This non-vegetarian delicacy is an authentic Hyderabadi rice preparation which is a meal in itself.

Coupled with flavors of spices delicately combined with rice and chicken makes an aromatic combination that is hard to resist. How to make this Biryani recipe? This rice dish has two major ingredients – chicken and basmati rice. The rest is playing around with ingredients and spice mix to create this flavorful delight.

It is liked by locals and tourists alike in Hyderabad. While people might go all the way to Hyderabad to relish this dish, you can make this in your own kitchen in no time.

        Ingredients:

•  1 kg - Chicken
• 1 kg - Rice
• 1 bunch - pudina
• 1 bunch - Coriander leaves
• 4 to 5 - Onions
• 3 tbsp - Ginger Garlic paste
• 1.5 tbsp - chilli powder
• 1/2 tbsp - Turmeric powder
• 3 tbsp - Chicken masala
• 2 tbsp - coriander powder
• Whole Garam Masala
• 3 to 4 - biriyani leaves
• 1 cup - Curd
• 2 - Lemon

How to Make Hyderabadi dum biryani:

*Clean the chicken and add chilli powder, coriander powder, ginger garlic paste, salt, turmeric powder, chicken masala, curd and keep aside for about 30 minutes.

*Add enough oil and fry finely chopped onions till golden brown colour.
Remove from oil.
*Now drop the marinated chicken in that oil and keep it aside.

*Take rice in another vessel, add whole garam masala, biryani leaves, salt and allow it to cook.

*When rice is half cooked, strain it.

*Cook the chicken and add pudina and coriander leaves.

*Add half the boiled rice and fried onions.

*Add remaining rice and onions layer by layer and cover the vessel with a lid (don't allow pressure to go out). Reduce flame and cook for 40 min.
Finally, add lime juice mixed with turmeric powder through small holes made in the rice.