Andhra Snack Recipe Vankaya Bajji Stuffed How to Prepare

     Hi friends good evening to all.... Today one different and spicy snack item Vankaya Bajji (Brinjal Bajji). Its a street food recipe.. In Andhra we eat evening tea time snacks like green chili bajji, vada, bondalu etc.., Its very famous in Andhra.. Actually this recipe is street food, we like it so much so spicy snack. In my school day's  we eat regularly, my grand mother(Ammama) will prepare this snack, of course my amma also prepared variety snacks she also prepared. When we came to home, we fresh up then eat it.. It so hot and spicy... Now come to the recipe. (Brinjal bajji recipe) vankaya bajji recipe is very delicious and tasty snack. There can be many other brinjal recipes like roasted eggplant pickle, vankaya bajji, vankaya bajji pachadi and vankaya bajji kura. Like so many variate's we prepare this brinjal. Any Bajji is easiest and quickest snack prepared with a handful of ingredients with different vegetables like Raw banana, potato, onion, brinjal, green chilly and capsicum. It is also a road side snack available in almost all towns/cities in India. Almost in Andhra available each street.. I love bajji's, they are hot, crispy, spicy and yum. 

    But we love to green chili bajji only, so we prefer green chili bajji. When we were little amma used to make bajji atleast once a week.  One day my amma prepared this brinjal bajji prepared for use. But we love to eat brinjal curry, masala gravy ect..., But my amma like to eat brinjal bajji, also loved my dad also so she will prepare it. My sis also eat but I will not like to eat that so my amma prepare to me green chili bajji.  She loves it so much. I wont even touch that when i was little. But one day i tasted that bajji and really fell in love with it. A couple of bajjis and a steaming cup of tea, what else can anyone asks for. The stuffing inside the bajjis makes it even more tastier.  If you love brinjal, you will surely love that one. The outside of that will be crispy but the interior stays soft and fluffy. I hope you will try this and let me know how it turns out for you. So friends try this now tea time and enjoy the taste.... So lets see the process to make the Birnjal Bajji, here is the method...

Ingredients :-

• Small size brinjals 6
• Besan 1/2 cup
• Rice flour 4 tbsp
• Onions 2
• Coriander seeds 2 tbsp
• Dry Red chilies 6
• Cumin seeds 1 tbsp
• Garlic cloves 5
• Salt to taste 
• Oil for deep fry
• Curry leafs

Process :-

1. First take a pan add dry red chilies fry it for 3 minutes. Then add coriander seeds, cumin seeds,  fry it for 2 more minutes. 
2. Now add curry leafs, garlic cloves and then switch off the gas and then cool it.  When the mixture is cool then grind it fine powder and move it to a bowl.
3. Next take a jar add onion pieces and then grind it rough paste. Now start the preparation.
4. Take a wok add oil 4 tbsp heat it, when oil heated then add grind onion paste, salt and fry it for 5 minutes. 
5. It came thick paste then add grind powder, then mix it well for 1 minute cook it for the mixture. After 1 minute check it salt and then move it to a side and cool it for.
6. Now take brinjal and then cut it 4 sides for stuffed the mixture. Then take a wok add oil for deep fry. When oil is heated then add brinjals and fry it for 5 minutes, move it to a plate. (Why means the brijal will be cooked in side also and soft to eat that brinjal.)  And cool it for.
7. When the brinjal is cool, then stuff the onion mixture into it. 
8. Now take a bowl add besan flour, salt, rice flour and then mix it well. And add water again mix it thick batter (like bajji batter). 
9. Now heat the oil, when oil is heated then take stuffed brinjal dip into besan flour and then drop into oil fry it. Fry it in medium flame, it came golden brown color came and then move it to a paper towel. 

And now the tasty and crispy snack recipe "Vankaya Bajji" is ready to serve.. You can serve this snack with green chutney its so spicy and delicious street snack recipe... So friends try this recipe and then enjoy the taste..... :) 

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Tomato With Paneer Gravy How to Prepare

Paneer tomato tastes as heavenly as it looks. It captures some of the delectable flavor of summer season and puts the summer tomatoes to good use. Paneer provides added interest and some nutrition but without all the heaviness associated usually with paneer based curries. Paneer tomato curry recipe is a delicious curry of paneer in a tomato based gravy. In this recipe paneer is first shallow fried and then simmered in a tangy tomato gravy with Indian spices. This dish is best served with naans, rotis, phulkas, parathas or any indian flat bread. Its a very simple and quick recipe to prepare and paneer gives a rich taste to this curry. I love the variety of dishes that you can prepare with paneer and they just seem to enhance any dish in which they are added. I usually prepare paneer capsicum bhurji to go with rotis or a quick paneer spinach sandwich for breakfast. Paneer is also healthy as it is rich in protein and calcium. Do try this protein rich tomato paneer curry.  Basic North Indian recipes for the first time... he taught me how to make perfect paneer at home and several paneer recipes too... His main paneer delicacy was this simple paneer tomato gravy.... This spicy basic onion and tomato gravy is a very versatile recipe that goes well not only with paneer, but also with you use potatoes, cauliflower, chicken, peas, mushrooms etc etc.... But today I use only tomato and panner only. I ts so delicious gravy, tangy and soure... I love paneer.. Addition of cinnamon powder towards the end of cooking enhances the flavor of this curry.... This curry goes very well with Indian Breads or rice… do check out some of the variations of the same curry towards the end of the post :).... So friends try this tasty and delicious recipe in your home.... K then see the process to make the gravy here...

Ingredients :-

• Paneer 200 grams
• Tomatoes 5
• Onions 3
• Shahjerrs 1 tbsp
• Red chili powder 2 tbsp
• Turmeric powder 1/4 tsp
• Kastui methi 

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Butter Chicken Fry Curry With Cashew Paste Indian Style Recipe

   Butter chicken is a very popular dish in India and lots of other countries. Also known as Murg Makhani, the popular Indian non-vegetarian dish of Butter Chicken is easily available across many Indian restaurants and eateries all over India especially the north of India.  Butter chicken can be cooked in many variations and it depends what taste you like. You can find this in every restaurant in India and in Indian restaurants in other countries. In this recipe, chicken is marinated with spices, some ingredients and cooked in oven or pan and then added to a gravy made with tomato pieces, spices, cream and ofcourse, butter. Butter Chicken is a gravy chicken preparation where butter, cream, tomato and chicken are the main ingredients. With such a popular dish, everyone has an opinion on how it's meant to be made. This butter chicken recipe is different from the other one, as in this one almond, poppy seeds, cashew nut pastes are added, which gives a different taste from the other butter chicken recipe. I have even used the remaining marinade of  chicken I made the previous day. It is optional only and not a must. Instead of it you can make the marinade and add it to the dish if you like to, otherwise you can avoid it. If you want you can add cream to get a smooth texture. In this recipe I have not marinated the chicken, but I have included some pictures of marinating the chicken so that marinated and cooked chicken can be added in the sauce. It is your choice. In this dish I tried to bring that sweetened texture which we have in hotel, the same taste didn’t come, but the taste was good, can be eaten with naan or pulav rice. The same version can be made with butter panner also. It is not spicy ,but sweat and creamy texture is there. Butter chicken goes well with naan, pulav, chapathi or pulkha(roti). So lets see the process how to make this Butter Chicken Fry Curry Recipe......

Ingredients :-

• Bone less Chicken 250 grams
• Corn flour  powder 4 tbsp
• Maida flour 2 tbsp
• Pepper powder 1 tbsp
• Eggs 2
• Cardamom 6
• Shahjerra 1 tsp
• Onions 2
• Turmeric powder 1/4 tsp
• Red chili powder 2 tbsp
• Jerra powder 1 tsp
• Coriander powder 1 tsp
• Garam masala powder 1 tbsp
• Tomatoes 2
• Kasuri methi 1 tbsp
• Cashew nut paste 1/2 cup
• Poppy seeds paste 4 tbsp
• Almond paste 5 tbsp
• Ginger garlic paste 1 tbsp
• Salt to taste
• Butter 5 tbsp
• Oil for deep fry
• Oil 8 tbsp
• Cream 5 tbsp
• Mint leaves

Preparation :-

1. First take a bowl add cleaned chicken, and now add corn flour powder, maida flour, salt, pepper powder, eggs beat and then mix it well. And now marinated the chicken 1 hour in fridge.
2. After 1 hour we start next process.. Now take a jar add onion pieces and then grind it fine paste. 
3. Take a wok add oil for deep fry to heat, when oil is heated and now add marinated chicken pieces, take each piece and drop it into oil carefully.  Then fry it golden color and then move it to a plate.
4. Now start gravy. Take a wok add oil, butter to heat, when oil is heated then add shahjerra, cardamom, fry it.
5. Then add onion paste, ginger garlic paste and then fry it for good smell. When it came good smell, then add turmeric powder, red chili powder, coriander powder, jerra powder, garam masala powder and then mix it well. And then fry it in low flame for 1 minute.
6. Next add chopped tomatoes, salt and then mix it, boil it for 5 minutes. And now add kasuri methi and then mix it well cook it for 5 more minutes.
7. Now add cashew nut paste, poppy seeds paste, almond paste and then mix it well. Fry it for 5 minutes oil will oozes out.
8. When oil is oozes out then add fried chicken pieces also, again mix it well. Then add 1 glass of water and then mix it. Put it in medium flame to cook. Cook it for 10 minutes.
9. After 10 minutes the gravy is thick and then check once salt, then add fresh cream and then mix it well.
10. And then the gravy completed then move it to a serving bowl, then add for garnish fresh cream & mint leafs....

The tasty and delicious recipe Butter Chicken Fry Curry is ready to eat it.. So lets try this taste recipe and then enjoy it new taste, and then send to me your feed back to me :).......

 

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Schezwan Red Chili Egg Fried Rice Recipe How to Prepare

     Today Sunday, in your home's want some special recipe asking. What you prepare, kids asked you mom I want special, husband also asked to today I want special but how to prepare.. Off course in my family also same, I am ask to my mother "Ma" I wont special today, my mother is special in non veg recipes.. She will cooked awesome. She will prepare fish, prawns, chicken so many recipes. So today I prepared "Schezwan Egg Fried Rice".  Its a Chinese rice recipe.. Schezwan Fried rice is a Chinese rice preparation made with hot and spicy schezwan chili paste. You can read all about that here… Indo -Chinese type calls for schezwan sauce or ready made red chili paste.

     If  I am given a chance in between a regular fried rice and Schezwan egg fried rice I would definitely choose the latter as I love the schezwan varieties very much. The slight sweet and spicy schezwan sauce makes the fried rice extremely delicious.You can serve the schezwan fried rice as it is or pair it with any manchurian gravy. Chinese recipes take lot of time in preparation work but in order to put up the final product it does not take much, you can finish the tossing in just minutes if you have all the ingredients ready. It tastes best when it is done on high flame, so its better to keep all the ingredients handy before you start the tossing job. (If u don't know how to toss then u mix it carefully)....

    In restaurants the Chinese food taste still better when compared to the home made version as they usually toss in the high flame and it also lends a nice smoky flavor which is difficult to recreate in the home made version but nevertheless it tastes nice.I have mentioned few tips and tricks in notes section, so please go through it to make delicious schezwan rice at home. The secret of Schezwan fried rice lies in the Schezwan sauce preparation , if you get the sauce right the fried rice tastes just delicious.I had prepared this Schezwan fried rice for a week end lunch recently and served it with  Paneer curry, that was one delicious meal which we thoroughly enjoyed.  :)

Ingredients :-

• Boiled Rice 2 cups
• Eggs 4
• Carrot chopped 1/2 cup
• Beans boiled chopped 1/2 cup
• Schezwan  Sauce 2 tbsp
• Aji no moto 1/2 tsp
• Pepper powder 1 tbsp
• Red chili paste 1 tbsp
• Soya sauce 1 tbsp
• Tomato sauce 3 tbsp
• Chopped Spring onion 1/2 cup 
• Sugar 1 tbsp
• Salt to taste
• Oil 10 tbsp

Preparation :-

1. First take a wok add oil to heat, then take a bowl beat eggs add salt and then beat again. When oil is heat then add beated egg and then mix it well for 2 minutes. 
2. Then add chopped carrot, chopped boiled beans and then mix it well for 5 minutes. 
3. When the veges are fried, then add boiled rice, salt and then mix it well. And then fry it for 5 minutes.
4. Now add sugar, pepper powder, aji-no-moto and mix it well for 3 minutes.
5. And add red chili paste, schezwan sauce, tomato sauce, and then mix it... And then put it for 5 minutes fry and then move it to a bowl and then serve it hot..... 

And now the 'Schezwan Red Chili Egg Fried Rice' is ready to eat.. Eat it hot only.. You can serve this taste rice with panner curry... And enjoy your sunday... :-)

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Gobi 65 India Snack Item How to prepare

 Gobi Manchurian can be served as an appetizer or part of a multi-course meal. It is a nice balance of sweet, tangy, and spicy flavor. Try out this recipe if you are making a Chinese cuisine or it can be served simply with rice as well. As I’m sitting to write this down, I am wondering, why do we call the Cauliflower ‘Gobi’ in this part of the world. Or for that matter why is it even called a ‘Cauli’ flower. Cauli apparently means Cabbage in Latin. Surely it does not look like a ‘cabbage-flower’! I suppose I will never know why. It’s the same thing when I wondered why Fish Molly was called… well, molly! 

  All that said, I have to say that Gobi 65 is a delectable little starter. It’s not really spicy despite what it’s name suggests. The Cauliflower is such an underrated vegetable plant. It is rich with antioxidants, vitamins and minerals, especially vitamin C and Vitamin B and Magnesium It’s one of those vegetables that helps keep cancer cells at bay. If cooked right, the Cauliflower is one of the best things you can consume for your health.

  But all that said, I’m not entirely sure if Gobi 65 is going to be good enough for the health conscious, because it is after all fried in oil. ;) This is a fairly easy recipe and it doesn’t take a lot of time. But, it’s a dish that needs to be consumed as soon as it is made. The cauliflower will emit water content as it sits and the fried and crispy pieces will eventually turn soft as it cools down. So, if you intend on making this for guests, I suggest making the sauce first and keeping the batter and cauliflower cleaned and cut, so that you can simply fry them to a crisp and throw them into the sauce directly just before serving. So lets see the process How to make this Gobi 65 recipe.........

Ingredients :-

• Cauliflower medium size 1
• Corn flour 10 tbsp
• Maida 8 tbsp
• Ginger garlic paste 1 tbsp
• Garam masala powder 1 tbsp
• Red chili powder 1 tbsp
• Curd 8 tbsp
• Food color (red) 1/6 tsp
• Salt to taste
• Oil for deep fry
• Tomato Sauce 

Preparation :-

1. First take a bowl add corn flour, maida, salt, garam masala powder, red chili powder, ginger garlic paste, food color, curd and then mix it well.
2. Next take pan add water and then boil it for, and now take cauliflower cut it big size pieces. When water is boiled then add cauliflower pieces and then boil it for 10 minutes.
3. When the cauliflower is half boiled then move it to a side, then drain it for 15 minutes. 
4. After 15 minutes add boiled cauliflower pieces to corn flour mixture and then mix it well for the mixture will catch the cauliflower. And then soak it for 30 minutes.
5. Next take a wok add oil to heat, when oil is heated then take the cauliflower mixture and then drop it in to oil and then fry it...
6. Once it came lite brown color move it to a plate. And then fry again the cauliflower crispy. When the cauliflower is fried and then move it to a paper towel.
7. And then move it to a serving plate and then add onion rings and then serve it with tomato sauce.....

And now the snack is ready to eat...... Its so crispy and so soft to eat serve this tomato sauce... So lets try this recipe in your home and then send to your feed back to me :)......

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Broad Beans Coconut Powder Fry Recipe How to Prepare

   Hi friends, today one different recipe Andhra recipe "Board Beans Coconut Powder Fry". Its a Andhra recipe...  Chikkudu (Telugu) also known as Papdi lilva (Hindi) is a type of Broad Bean (English) from India. The tasty pods and plump seeds are culinary delight and part of the menu on Sankrathi festival in our part of Andhra. Chikkudu kaya is one of very few vegetables that  I can confidently say, U loves it.  I got to work right away and cooked the vegetable right way.  Honey, this chikkudu kaya fry. Chikkudu kaya fry or Indian Broad Beans fry is an all time favorite in my family. Back home, specially in the villages, broad beans is very long with big seeds in the pod.  The bigger the seeds, tastier the vegetable is.   Broad beans here is not that big and is seedless.  It is seedless because it is plucked too early and sent of to the stores, even before the seeds are formed.   Since the pods don’t have any seeds in them, Indian beans when cooking the vegetable. In Andhra we got heavily this seeds. We make to cook this seeds  like curry, masala curry, or fry we prepared this Broad Beans.  Its very good to health, in this broad beans have vitamin A,C,D... It has so many calories in this Broad Beans...  So friends lets start the process to how to make it tasty and spicy recipe.....

Ingredients :-

• Broad Beans 200 grams
• Dry Coconut 1/2 cup small
• Dry Red Chilies 10 to 12
• Turmeric powder 1/4 tsp
• Salt to taste
• Mustard seeds 1 tbsp
• Urad dal 1 tbsp
• Jerra seeds 1 tbsp
• Dry Red chilies 2
• Garlic cloves
• Oil 10 tbsp
• Curry leafs

Preparation :-

1. First take a pan add water, salt, turmeric powder, broad beans and now put the lid to boiled then board beans. Boil it for 15 to 20 minutes in medium flame.
2. When the beans are boiled, now drain the water seeds will be move it to a plate and then cool it.    
3. Now start next process to make the fry. Take a wok add oil to heat it.
4. When oil is heated, then add urad dal seeds, mustard seeds, jerra seeds, dry red chili pieces curry leafs and then fry it for.
5. And now add boiled broad beans and then mix it well, fry it for 10 minutes in medium flame...
6. Now take a jar add dry coconut pieces, red chilies, garlic cloves, salt and then grind it fine powder.
7. When the broad beans is fried, then add grind coconut powder mix it well for. Fry it 5 minutes in low flame. 
8. After 5 minutes just mix it and then move it to a serving bowl and then serve it...

And the dish is ready to eat.. Serve this fry with rice, sambar, papu, rasam... etc.., Its so tasty and spicy fry. So friends lets try this recipe in your home and then send to me your feed back to me... :) 

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