All posts by rajnirad

Fish Eggs Fry – Fish Roe Recipe

Here again we are discussing another non vegetarian recipe is called Fish Egg Fry or Fish Egg Omelet. Fish eggs are also called as roe. Roe or eggs can come from all different kinds of big female fishes. Usually we prepare many yummy dishes with eggs such as Fish Egg Fry or Fish Egg Omelet recipe, Fish Egg Masala Curry, Fish Egg Bhujia and many more in our home but mostly I like to make this best easy Meen mutta fry recipe for my family. This simple spicy low oily fish roe omelet, roe roast fry recipe is one the favorite dish for my husband.

Fish Eggs Fry Step By Step images

Take a bowl, mix all ingredients fish eggs/fish roe, chopped onion, green chilli, turmeric (haldi) powder, chilli (mirchi) powder, Gram flour (Besan), salt to taste

and lastly break one egg into the bowl.

mix all ingredients perfectly.

When oil heats, make small size omelets otherwise it will break into pieces. Cook about 2 mins on medium flame. Let it cook on both side very well.

Fish Eggs Fry - Fish Roe Recipe

Save Print

Prep time

5 mins

Cook time

5 mins

Total time

10 mins

Ingredients

1. 250gm fish eggs/fish roe
2. 1 big onion chopped small size
3. 1 tablespoon cooking oil
4. 1 egg
5. 1 teaspoon turmeric (haldi) powder
6. 1 teaspoon cumin seeds (jera) powder
7. 1 teaspoon red chilli (mirchi) powder
8. 1-2 green chilli chopped very small size (use chilli as per your spicy taste)
9. 1 tablespoon Gram flour (Besan)
10. Salt to taste

Instructions

First wash the Fish Eggs/Roe in water by hand and remove the skin if it has.
Take a bowl, mix all ingredients fish eggs/fish roe, chopped onion, green chilli, turmeric (haldi) powder, chilli (mirchi) powder, Gram flour (Besan), salt to taste and lastly break one egg into the bowl.
Stir all ingredients perfectly.
Heat the flat pan and spread one tablespoon cooking oil in it.
When oil heats, make small size omelets otherwise it will break into pieces. Cook about 2 mins on medium flame. Let it cook on both side very well.
Our Fish Roe/Fish Eggs Omelet Fry Recipe is ready. Serve hot garnishing with tomato ketchup, sliced online and tomato.

Nutrition Information

Serving size: 1 amlet Calories: 189 Fat: 7g Saturated fat: 1g Sodium: 43mg Protein: 18g Cholesterol: 40mg

15 minutes recipes, Low Calorie Recipes, Odia Recipes, Veg Recipes, weight loss recipes

Brinjal-eggplant Bharta recipe – Easy to cook baingan bharta

Here the easy healthy baingan bharta recipe not using more oil, masalas or spices. I love simple Baingan Bhartha. I love Baingan/eggplant Bharta recipe but I would like to say I didn’t like it in my childhood. There are different type of Baingan/eggplant recipes which I and my husband prefer to have like Stuffed eggplant/brinjals, curd brinjals, Baingan Bhartha and eggplant/brinjals fry. Baingan ka Bharta is one of the favorite north Indian dishes. It is very simple to cook frequently at home and in many restaurants this taste dish served in India. Usually the Baingan Bharta is served as a side dish with any kind of rice, roti along with a dal fry or curry. I got through many recipes steps, they say to use oven for roasting the brinjal/eggplant, actually believe me nothing compares to the smoky roasted brinjal/eggplant on a direct flame. Always use high flame when you roast Baingan.

Brinjal-eggplant Bharta recipe Step By Step Photos

Wash the Baingan and tomato perfectly. Apply slightly oil over them. Directly roast Baingan and tomato on high flame until completely well-cooked from all sides.

Remove the eggplants onto a plate and keep aside. Let it to be cool for 5 mins. Then remove the skin of them.

Mash the roasted skin less baingan and tomato by hand or spoon.
Heat 1 teaspoon cooking oil in a pan or kadhai, add in cumin seeds (jeera),mustard seeds (sarson/rai) and chilli (mirchi) slit. When it starts cracking add onion chopped and mix it well.
When onion turned into golden brown add turmeric (haldi) powder and chilli (mirchi) powder. Stir it on low flame.

At last add smashed baingan and tomato into the pan and mix it perfectly. Cook 2 minutes over medium hit.

4.0 from 1 reviews

Brinjal-eggplant Bharta recipe – Easy to cook baingan bharta

Save Print

Prep time

5 mins

Cook time

5 mins

Total time

10 mins

Ingredients

1. 1 large Brinjal/Eggplant/Baingan
2. 1 medium size tomato
3. 1 teaspoon cooking oil
4. 1 onion chopped
5. ½ teaspoon cumin seeds (jeera)
6. ½ teaspoon Mustard Seeds (Sarson/Rai)
7. 1-2 chilli (mirchi) slit
8. ½ teaspoon chilli (mirchi) powder
9. ½ teaspoon turmeric (haldi) powder
10. Coriander leaves (dhaniya patta) chopped
11. Salt to taste

Instructions

Wash the Baingan and tomato perfectly. Apply slightly oil over them. Directly roast Baingan and tomato on high flame until completely well-cooked from all sides. Remove the eggplants onto a plate and keep aside. Let it to be cool for 5 mins. Then remove the skin of them.
Mash the roasted skin less baingan and tomato by hand or spoon.
Heat 1 teaspoon cooking oil in a pan or kadhai, add in cumin seeds (jeera),mustard seeds (sarson/rai) and chilli (mirchi) slit. When it starts cracking add onion chopped and mix it well.
When onion turned into golden brown add turmeric (haldi) powder and chilli (mirchi) powder. Stir it on low flame.
At last add smashed baingan and tomato into the pan and mix it perfectly.
Brinjal/Baingan/Eggplant Bharta Recipe is ready to serve with rice, dal and roti.

Nutrition Information

Serving size: 1plate Calories: 45

Fish Recipes, Non Veg Recipes

Small Tuna Fish Recipe, Spicy Tuna Fish Masala Curry Recipe

We cook different types of fish on daily basis. Tuna fish is a saltwater fish that catches in the deep sea. We should take fresh small size tuna fish when we prepare our yummy dish. The small size tuna fish is very tasty and available all the time in the market. Tuna fish contents good omega-3 acids, vitamin D and is a good source of low fat protein. So to stay healthy every week we should take one twice this fish in our family. This Indian style tuna fish recipe is served as side dish and here you can find how to make this recipe step by step watching our photos. The non-vegetarian fish recipe is made by stewing technique. Small Tuna Fish Curry Recipe is always preferred by my husband.

Small Tuna Fish Recipe, Spicy Tuna Fish Masala Curry Recipe

Save Print

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Ingredients

1. 250gm – Small Tuna fish
2. 1 tablespoon turmeric (haldi) powder
3. 1 teaspoon red chilli (mirchi) powder
4. ½ teaspoon garam masala powder
5. 1 tablespoon ginger and garlic paste,
6. 1 teaspoon Mustard Seeds (Sarson/Rai)
7. 1 big chopped onion
8. 1 big tomato chopped
9. salt to taste
10. 1 teaspoon Panch phoron [cumin seeds (jeera), mustard seeds (Sarson), fennel seeds (saunf), fenugreek seeds (methi), nigella seed (kala jeera)]
11. fresh chopped coriander leaves

Instructions

First remove of the unwanted head, guts, fins, scales both side of the fish and wash it in water by hand properly.
Take washed tuna fish in a plate add in turmeric (haldi) powder, chilli (mirchi) powder, salt. Mix it completely.
Heat one tablespoon cooking oil in a flat pan. Fry all fishes both side properly. Check it looks red brown.
Heat again one or two tablespoon cooking oil in a pan or kadai. Add panch phoron in it.
When it starts splutter add chopped onion into it. Cook for 2 mins till onion turns to golden brown.
Then add ginger and garlic paste, turmeric (haldi) powder and chilli (mirchi) powder in the pan. Stir it well.
Add tomato chopped and salt into it. Mix all masala perfectly.When malsal is ready add little bit water in it. Cook for 2 mins for the thickness of the gravy.
Lastly add fried tuna fish in the pan and stir it well. After 1-2 mins switch off the flame.
Small Tuna Fish curry dish without Ginger and Garlic is ready to serve. Serve it with rice.

Nutrition Information

Serving size: 1 plate Calories: 230 Fat: 4g Saturated fat: 1.2 Sodium: 35mg

How to Cook Small Tuna Fish Recipe without Ginger and Garlic Step by Step Photos

First remove of the unwanted head, guts, fins, scales both side of the fish and wash it in water by hand properly.
Take washed tuna fish in a plate add in turmeric (haldi) powder, chilli (mirchi) powder, salt. Mix it completely.
Heat one tablespoon cooking oil in a flat pan. Fry all fishes both side properly. Check it looks red brown.

Heat again one or two tablespoon cooking oil in a pan or kadai. Add panch phoron in it.
When it starts splutter add chopped onion into it. Cook for 2 mins till onion turns to golden brown.
Then add ginger and garlic paste, turmeric (haldi) powder and chilli (mirchi) powder in the pan. Stir it well.

Add tomato chopped and salt into it. Mix all masala perfectly.

When malsal is ready add little bit water in it. Cook for 2 mins for the thickness of the gravy.

Lastly add fried tuna fish in the pan and stir it well. After 1-2 mins switch off the flame.

Small Tuna Fish curry dish is ready to serve. Serve it with rice

15 minutes recipes, No onion and garlic recipes, Veg Recipes, weight loss recipes

Kantola Fry Recipe or Kakrol Fry Recipe, How to Cook Kakrol Fry Recipe

Spine gourd (Kantola or Kakrol) is one of the famous nutritious vegetable. (Kantola or Kakrol) Kantola vegetable is round in size. This vegetable is cultivated in tropical and subtropical regions as well. It is in highly demand among vegetarians. We had almost forgotten about this vegetable. So I am happy to cook this recipe at home. See all step by step Kantola Fry Recipe or Kakrol Fry Recipe in this site.

This Spine gourd/Teasel gourd (English) Recipe has different name called in india such as Kantola Recipe (Hindi), Katwal Recipe (Gujarati), Bara -karela/kankera/ kankoda Recipe (Rajasthani), Bhat korola/Kankrol Recipe (Bengali), Karchi balli Recipe (Kannada), Kartoli Recipe (Marathi), Adavikakara Recipe (Telugu), Meluku-pakal/Palu-pakal Recipe (Tamil),Ben-pavel/Erimapasel Recipe (Malayalam), Avandhya or Bhat-kerela Recipe (Assamese), Phagil Recipe (Konkani)

Kantola or kakrol fry is nutritious food with full of vitamins and protein. We usually try to cook fresh green Kantola or Kakrol, which is best for eating; I learnt this tip from my mom’s recipe. To avoid the extra fat, eat Kantola or Kakrol recipe many times. We have cooked this delicious Kantola or Kakrol recipe in less oil.

Kantola Fry Recipe How to Cook Kakrol Fry Recipe Step by Step photos

Add 1 teaspoon cumin seeds and 2 red chili broken into pan.

make it powder

Add 1 small size tomato sliced sliced spine gourd (kantola /kakrol/kankoda/phagil), chopped potato and turmeric (haldi) powder, salt

Then cover it properly for 3 minutes .

Finally add red chilli , cumin seeds (jeera) powder. And mix it well and cock next 1 minute.

Kantola Fry Recipe or Kakrol Fry Recipe, How to Cook Kakrol Fry Recipe

Save Print

Prep time

5 mins

Cook time

8 mins

Total time

13 mins

Know how to make Spine gourd (Kantola or Kakrol) Recipe easily. Best Kantola Recipe (Hindi), Katwal Recipe (Gujarati), Bara Recipe (Rajasthani), Kankrol Recipe (Bengali), Karchi balli Recipe (Kannada), Kartoli Recipe (Marathi), Adavikakara Recipe (Telugu), Meluku-pakal Recipe (Tamil) favorite for all.

Ingredients

1. 200 gms spine gourd (kantola /kakrol/kankoda/phagil) sliced in small size
2. 1 medium size potato chopped
3. ½ tablespoon turmeric (haldi) powder
4. 1 small tomato sliced.
5. 2 red chili broken
6. 1 tablespoon cumin seeds (jeera) powder
7. 1 teaspoon red chilli (mirchi) powder
8. Salt as per your test

Instructions

Heat cooking oil in a pan over medium flame.
Fry 1 teaspoon cumin seeds and 2 red chili broken into pan.
Make it powder
Add 1 small size tomato sliced sliced spine gourd (kantola /kakrol/kankoda/phagil), chopped potato and turmeric (haldi) powder, salt Then cover it properly for 3 minutes .
Finally add red chilli , cumin seeds (jeera) powder. And mix it well and cock next 1 minute.
Now check its ready to server it.

Nutrition Information

Serving size: 1 plate Calories: 35

Low Calorie Recipes, Veg Recipes, weight loss recipes

Bitter Gourd Karela Recipe – How To Cook Bitter Gourd Fry Recipe

Bitter gourd (karela) fry is simple quick recipe which is very healthy for all. If you like the vegetables bitter gourd then you must like this recipe. This balsam Rear Recipe (karela) is good for diabetes patients. Everyone doesn’t like bitter gourd (karela) recipe because of the bitter taste so we prepare this recipe with rai masala (mustered seeds) which become it tasty.

This Bitter gourd is a stir fry recipe which we cook on low oil. It is side dish. We can take this karela stir fry recipe with rice, sabzi curry etc. Lets see how to cook the stir fry Bitter Gourd (Karela) Recipe step by step simply way. I will guide you how to cook this recipe with low oil and quickly.

Bitter Gourd Karela Recipe - How To Cook Bitter Gourd Fry Recipe

Save Print

There are different style of bitter gourd recipe named in different location in India Karela (HIndi) recipe, Karela Recipe (Punjabi), karelu (Gujurati) recipe, Karla (Marathi) recipe, Pavara kaiy (Tamil) recipe, Kakara kayi (Telugu) recipe, Pavakka (Malayalam) recipe, Kalara (Odia) recipe.

Ingredients

1. 250gm Bitter Gourd (Karela) cut thin lengthwise like picture
2. 2 medium size potatoes chopped lengthwise thin
3. 2-3 tablespoon vegetable cooking oil
4. 1 big size onion chopped
5. 1 inch small size ginger (adrak) sliced
6. 8-9 garlic cloves (lehsun)
7. 1 tablespoon mustard (sarson) seeds
8. 2 dry chilli
9. ½ tablespoon cumin seeds (jeera)
10. Salt as per your taste
11. ½ tablespoon turmeric powder (haldi)

Instructions

Heat 2 tablespoon oil in a pan on medium-high flame.
Add few mustard seeds, and few cumin seeds, onion and dry chili. When onion became brown and seeds started cracking.
Add Bitter Gourd (Karela) and potatoes, turmeric powder and salt as per your taste. Then cover the pan with a lid properly. Let it to be boiled well.
Make a paste of garlic, ginger, mustard seeds and cumin seeds.
After bitter gourd (Karela) and potatoes boiled well open the lid and garlic, ginger, mustard seeds and cumin seeds paste and ¼ tablespoon of chili powder into the pan.
Stir it for 5 mins then switch off the stove.
Now Bitter Gourd (Karela) Fry Taste Recipe is ready to serve.

Nutrition Information

Serving size: 1 plate Calories: 30 Fat: 0.20g Sodium: 4mg Protein: 1g Cholesterol: 0mg

How to Cook Karela) Fry Taste Recipe Step By Step photos

Make a paste of garlic, ginger, mustard seeds and cumin seeds.

Add few mustard seeds, and few cumin seeds, onion and dry chili. When onion became brown and seeds started cracking.
Add Bitter Gourd (Karela) and potatoes, turmeric powder and salt as per your taste. Then cover the pan with a lid properly. Let it to be boiled well.

After bitter gourd (Karela) and potatoes boiled well open the lid and masala paste and ¼ tablespoon of chili powder into the pan

Odia Recipes, Veg Recipes

Aloo Parwal Pointed Gourd Recipe – Try Easy aloo parwal potol curry recipe at home

4.0 from 1 reviews

Aloo Parwal Pointed Gourd Recipe – Try Easy aloo parwal potol curry recipe at home

Save Print

Prep time

5 mins

Cook time

20 mins

Total time

25 mins

Today's aloo parwal recipe is a best yummy vegetable dish I learnt from my mummy. When I tasted this pointed gourd (parwal) ki sabzi, I thought that I would cook it definitely in my family. My husband prefers to have non veg items manytime but when I prepared aloo parwal vegetable recipe the name is called potala rasa and serve him. He actually impressed me eating this curry. I really enjoyed the flavor of aloo parwal ki sabzi.

Ingredients

1. 10 Parwal/Patal/Pointed Gourd cut in middle 2 pieces (not in length wise)
2. 2-3 medium size boiled potato chopped
3. 300gm cooking oil for deep frying
4. 2 onions thinly sliced
5. 1 inch ginger (adrak)
6. 5 garlic cloves (lehsun)
7. 2 tomatoes chopped
8. 1 teaspoon chilli (mirchi) powder
9. 1 teaspoon turmeric (haldi) powder
10. 8-10 Peanuts
11. 1 teaspoon fennel seeds (saunf)
12. 1 teaspoon cumin seeds (jeera)
13. 5-6 black pepper (kaalee mirch)
14. 5 Green Cardamom (chhoti elaichi)
15. 1 tablespoon chana dal
16. 4 pieces cinnamon (dalchini)
17. Water 1-2 bowl as per your choice gravy thickness

Instructions

Wash the Parwal/Patal/ Potala/Pointed Gourd. Cut the both end side and cut each in middle into 2 pieces (not in length wise).
Make a fine paste of ginger (adrak), garlic cloves (lehsun) and cumin seeds (jeera) together.
Heat the cooking oil in a deep kadai or pan and deep fry all parwal vegetables until they became soft and golden brown. Then extract the extra oil using the paper towel and keep it aside.
Heat an another pan without oil and fry all masala peanuts, fennel seeds (saunf), chana dal, Green Cardamom (chhoti elaichi), cumin seeds (jeera), black pepper (kaalee mirch). Then make fine masala powder together in a grinder.
Heat again the pan with 2 tablespoon cooking oil, add sliced onions and stir it till to brown. Then add chilli powder, turmeric powder, and ginger, garlic and cumin seeds (jeera) paste and salt to taste. Mix it well. Cook about 2-3 mins on low flame and cover with a lid. Stir it on regular interval and check masala not to burn.
When masala is ready add tamato chopped and stir it. Cook it till tomatoes become soft. Then add masala powder peanuts, fennel seeds (saunf), chana dal, Green Cardamom (chhoti elaichi), cumin seeds (jeera), black pepper (kaalee mirch). Cook about 2 mins well.
In the mean time chop the boiled potatoes in medium size and remove the skin. Then add potatoes and fried Parwal in the pan and garam masala. Then add 1-2 bowl water into the pan as per your gravy thickness.
Reduce the flame and cook for 5 minutes cover with a lid or till the gravy thickened.
Now Parwal/Potola Aloo rasa recipe is ready. Serve hot this yummy dish with rice or roti.

Nutrition Information

Serving size: 1 cup Calories: 78

How to Prepare Parwal (Potala Rasa) Recipe Step by Step Images

Heat the cooking oil in a deep kadai or pan and deep fry all parwal vegetables until they became soft and golden brown.

Then extract the extra oil using the paper towel and keep it aside.

Heat an another pan without oil and fry all masala peanuts, fennel seeds (saunf), chana dal, Green Cardamom (chhoti elaichi), cumin seeds (jeera), black pepper (kaalee mirch). Then make fine masala powder together in a grinder.

Heat again the pan with 2 tablespoon cooking oil, add sliced onions and stir it till to brown. Then add chilli powder, turmeric powder, and ginger, garlic and cumin seeds (jeera) paste and salt to taste. Mix it well. Cook about 2-3 mins on low flame and cover with a lid. Stir it on regular interval and check masala not to burn.
When masala is ready add tamato chopped and stir it. Cook it till tomatoes become soft. Then add masala powder . Cook about 2 mins well.

In the mean time chop the boiled potatoes in medium size and remove the skin. Then add potatoes and fried Parwal in the pan and garam masala. Then add 1-2 bowl water into the pan as per your gravy thickness.

Reduce the flame and cook for 5 minutes cover with a lid or till the gravy thickened.

Mushroom Recipes, Veg Recipes

Straw Mushroom Recipe – Easy delicious veg straw mushroom recipe at home

I love to eat straw mushrooms because it has high nutritious and low fat. Since Straw mushroom is one of the favorite dish at my family. There are different types of mushrooms recipes we prepare but in many dishes we like to add potato and green peas in Indian style. In mushrooms we can make different types of soups, quick snack, veg and non-veg curry, stir fries, pizza, burger, patties and taste salads. In veg biryani or chinese food I prefer to add onion garlic mushrooms in my recipe. The taste of mushroom recipe is just like a non veg recipe for the vegetarian. It has unique yummy and makes it more protein as well as tasty. I always maintain to cook any mushrooms recipes in less oil and spicy. You can take this mushroom dish with rice and roti or chapati. I hope you will like my recipes and will try them at home. Basically these straw mushrooms are available more in India. Here you can see step by step straw mushrooms recipes photos and guides.

5.0 from 1 reviews

Straw Mushroom Recipe – Easy delicious veg straw mushroom recipe at home

Save Print

Prep time

5 mins

Total time

5 mins

Ingredients

1. Straw mushrooms 250gm
2. Onion chopped 100gm
3. Turmeric (haldi) powder - 1 tablespoon
4. Chili (mirchi) powder - 1 teaspoon
5. Cumin seeds (jeera) - ½ teaspoon
6. Panch phoron – 1 teaspoon
7. Tomato chopped - 1 big size
8. Ginger (adrak) - 1 inch
9. Garlic cloves (lehsun) - 4-5
10. Hing (asafoetida) powder - 1 pinch
11. Garam masala - 1 teaspoon

Instructions

Slice into small pieces and clean the straw mushrooms in a bowl of water and extract all water of the mushrooms perfectly by pressing hand like picture.
Heat one tablespoon oil in a pan, add in mushrooms, turmeric (haldi) powder and salt to taste. Mix it well and fry the mushrooms perfectly about 5 mins. Keep it aside.
Heat the same pan with two tablespoon cooking oil and add one pinch of hing (asafoetida) powder and half teaspoon panch phoran.
When they start to crack add onion chopped and chili (mirchi) powder and fry it on medium flame until it becomes brown.
When onion became brown add ginger (adrak), garlic cloves (lehsun) paste and tomato chopped into the pan. Mix it well and cook near about 2-3 mins on low flame until masala is ready.
After masala is ready add little bit water and cook until thickened gravy, about 2 mins. Then add fried straw mushrooms. Stir it perfectly.
Now straw mushrooms recipe is ready. Serve hot, garnish with chopped coriander leaves.

Nutrition Information

Serving size: 1

Straw Mushroom Recipe Step By Step Photo

Slice into small pieces and clean the straw mushrooms in a bowl of water and extract all water of the mushrooms perfectly by pressing hand like picture.
Heat one tablespoon oil in a pan, add in mushrooms, turmeric (haldi) powder and salt to taste. Mix it well and fry the mushrooms perfectly about 5 mins. Keep it aside.

Heat the same pan with two tablespoon cooking oil and add one pinch of hing (asafoetida) powder and half teaspoon panch phoran.
When they start to crack add onion chopped and chili (mirchi) powder and fry it on medium flame until it becomes brown.
When onion became brown add ginger (adrak), garlic cloves (lehsun) paste and tomato chopped into the pan. Mix it well and cook near about 2-3 mins on low flame until masala is ready.

After masala is ready add little bit water and cook until thickened gravy, about 2 mins. Then add fried straw mushrooms. Stir it perfectly.

Chicken Recipes, Non Veg Recipes

Chilli Chicken Recipe – Know How to Prepare Recipe of Chilli Chicken Dish

I love to eat chilli chicken. I learnt this recipe from my mom. Believe me the taste and looks make me hungry to eat chicken chilli. It is a time taking consuming recipe. For the preparation of chilli chicken marinate it takes 1 hour before cooking. After mixing all the masalas in the chicken pieces store it in the refrigerator for 1 hour to get yummy taste of the chilli chicken.

Chilli chicken dry or gravy recipe easily made at home by non vegetarian lovers. It is one of the most popular spicy Indian-Chinese

recipes called chilli chicken after all. Most of time when we go outside we always prefer to order one of the favorite dish is called chilli chicken. You always worry how this tasty recipe is made in restaurant. Can I do it at home? Yes, of course, you can make it at your home. Just follow the simple steps which will help you to cook chicken chilli dry or gravy recipe easily. If you want to make a good chicken chilli dish then add boneless chicken to this recipe.

You can find many types of books or sites explain the recipe for chilli chicken masala which is very spicy and oily. My main aim to show you this recipe is how to cook healthy chilli chicken dry or gravy recipe quickly and easily.

Chilli Chicken Recipe – Know How to Prepare Recipe of Chilli Chicken Dish

Save Print

Prep time

5 mins

Cook time

20 mins

Total time

25 mins

Ingredients

1. 250gm Boneless Chicken
2. 2 cup cooking oil for deep frying
3. 1 green capsicum thickly sliced
4. 2 big onion thickly chopped
5. 3-4 tablespoon tomato sauce
6. 3 tablespoon cornflour powder for marinate of chicken
7. 1 tomato chopped
8. 1 tablespoon cumin seeds (jeera) powder
9. ½ tablespoon turmeric (haldi) power
10. 1 tablespoon chilli (michi) powder (if you want more red color or spicy then add more chilli as per your taste)
11. 1 tablespoon vinegar
12. 2 tablespoon soya sauce
13. 2 tablespoon chilli sauce
14. 2 green chilli slit
15. 1 inch ginger (adrak) paste
16. 4-5 garlic cloves (lehsun) chopped
17. 1 teaspoon black pepper powder
18. 1 tablespoon garam masala
19. 1 tablespoon sugar
20. Salt as per your taste.
21. Coriander leaves sliced

Instructions

For marinate take fresh boneless chicken in a bowl add in cornflour, ginger paste salt, black pepper, soy sauce, chilli sauce, ½ tablespoon cumin seeds (jeera) powder, ½ tablespoon turmeric (haldi) power, 1 tablespoon chilli (michi) powder (can add more to taste and color) , garam masala, salt to taste and water. Mix it properly and keep it in the refrigerator for 30 mins before cooking.
Heat a kadai with 2 cup cooking oil for deep frying. Take out the marinated chicken from refrigerator and fry those in small batches well on high flame.
After chicken fried, drain the extra oil using the paper towel and keep it in a bowl aside.
Heat 2 tablespoon cooking oil in a pan add in cumin seeds (jeera), ginger and garlic cloves paste, green chilli slit and cook it for 5 mins on medium flame.
Then add in onion, capsicum, tomato mix all ingredients well and cover it properly with a lid for 5 mins on medium flame.
then add 1 tablespoon soy sauce, 1 tablespoon chilli sauce, 2 tablespoon tomato sauce, garam masala, salt, vinegar and
Take 1 cup water add 1 tablespoon cornflour and make liquid and mix it well .
After cooked well all ingredients add fried chicken pieces into the pan and stir it.
The dry version chilli chicken is ready. If you want gravy in your chicken chilli recipe add ½ cup hot water into it.
Serve hot chilli chicken dry or gravy dish with rice, roti or noodles.

Notes

The dry version chilli chicken is ready. If you want gravy in your chicken chilli recipe add 1 cup water into it.

Nutrition Information

Serving size: 1 cup Calories: 320 Fat: 7g

Chilli Chicken Recipe Step by Step Photos

For marinate take fresh boneless chicken in a bowl add in cornflour, ginger paste salt, black pepper, soy sauce, chilli sauce, ½ tablespoon cumin seeds (jeera) powder, ½ tablespoon turmeric (haldi) power, 1 tablespoon chilli (michi) powder (can add more to taste and color) , garam masala, salt to taste and water. Mix it properly and keep it in the refrigerator for 30 mins before cooking.

Heat a kadai with 2 cup cooking oil for deep frying. Take out the marinated chicken from refrigerator and fry those in small batches well on high flame.

Heat 2 tablespoon cooking oil in a pan add in ginger and garlic cloves paste, green chilli slit and cook it for 5 mins on medium flame.
Then add in onion, capsicum, tomato mix all ingredients well and cover it properly with a lid for 5 mins on medium flame.

then add 1 tablespoon soy sauce, 1 tablespoon chilli sauce, 2 tablespoon tomato sauce, garam masala, salt, vinegar andTake 1 cup water add 1 tablespoon cornflour and make liquid and mix it well .

After cooked well all ingredients add fried chicken pieces into the pan and stir it.

Veg Recipes

How to Make Homemade Tomato Ketchup Recipe Easily

Save Print

Prep time

7 mins

Cook time

30 mins

Total time

37 mins

The ripest good quality tomato that tastes fine to you can be used to cook tomato sauce. The procedure to make the tomato is very simple. If you don’t know how to make this fresh tomato sauce at home easily, then see our step by step photos and guidelines. Even though it’s very hard to make tomato ketchup but we make it simple for our visitors. Now you will feel it’s really simple to prepare sauce. The flesh of the tomato should be dense, sweet and blood red. This makes a very fresh- and bright-tasting sauce in a manageable small batch. Take advantage of good quality tasty fresh tomatoes in the tomato season and the price is very low, this is the best time to make a batch of fresh tomato sauce and preserve it. When we decide to make the quality tomato sauce, then take fresh tomato from market or garden.

Ingredients

1. 1kg tomato chopped
2. 2 dry chilli
3. 2 big size onion chopped
4. 1 small size ginger sliced
5. 8-9 garlic cloves (lehsun)
6. 2-3 bay leaves
7. ½ teaspoon black salt
8. Salt as per your taste
9. ¼ tablespoon black pepper
10. ½ tablespoon cumin seeds powder (jeera)
11. 2-3 tablespoon sugar (you can add more as per your taste)
12. 3-4 tablespoon vinegar

Instructions

Mix all tomato chopped, onion chopped, ginger sliced, garlic cloves, bay leaves, black pepper, black salt, chilli into a pot or pan.
close with a lid and boil on a low flame tomato and masalas well until to be soft.
Let it to be cool for 5-10 mins (tips: don’t grind it when it is hot). Grind it well for paste.
Filter tomato pulp with the help of strainer for tomato puree perfectly.
Again heat the pan and pour the tomato puree or paste into the pan.
Add sugar, cumin seeds powder and vinegar into tomato paste. Stir it continuously.
For checking thickness spread the sauce on a plate. there should be no water droplets from the sides. Now our ketchup is ready it is perfect thickness then switch off the stove
Cook 5-10mins well on high flame until the tomato sauce becomes thick.
Now homemade fresh tomato sauce is ready for serve.

Notes

If you want to store this ketchup 1 to two months you add ½ tsp of sodium benzoate with 1 tsp water in a small bowl. add this sodium benzoate mixture to the hot tomato kethchup.

Nutrition Information

Serving size: 1 cup Calories: 20

Tomato Ketchup (Sauce) Recipe Step by Step Photos

Homemade Fresh Tomato Sauce Recipe Ingredien

Mix all tomato chopped, onion chopped, ginger sliced, garlic cloves, bay leaves, black pepper, black salt, chilli into a pot or pan. Boil all mixed tomato and masalas well until to be soft.

Grind it well for paste. Filter tomato pulp with the help of strainer for tomato puree perfectly

Again heat the pan and pour the tomato puree or paste into the pan.
Add sugar, cumin seeds powder and vinegar into tomato paste. Stir it continuously.

How to Make Homemade Tomato Ketchup Recipe video

Breakfast Recipes, Odia Recipes, Veg Recipes

How To Cook Pumpkin Flower Fry Recipe

Pumpkin (Zucchini) Flowers have a lovely sweet mild pumpkin flavor. Pumpkin (Zucchini) Flowers fry is a delicious dish which you can prepare it at home easily. I will show how to cook Pumpkin (Zucchini) Flowers fry recipe with less oil and time as well. Here you can see the step by step photo of this recipe. Pumpkin flowers other name Zucchini can be taken raw in salads and cooked with other vegetables. Pumpkin (Zucchini) flowers have a good source of Dietary Fiber, Vitamin A and C, Vitamin B6, Calcium, Phosphorus, Potassium, Folate, Iron, Magnesium and Copper which are both highly required for children or people those want to reduce fat and stay fit always.

Pumpkin/Zucchini Flowers Botanical name is Cucurbita pepo Family. It is also called different names Hindi: Safed kaddu, Kumrha • Manipuri: Mairen • Marathi: Kohala, Bhopli • Tamil: Parangi • Malayalam: Kumpalam, Kumpalanna • Telugu: budadegummadi, budide-gummadi, • Kannada: bude-kumbala-kayi, bileegumbala, boodugumbala • Bengali: Safed kaddu, Lanka • Sanskrit: karkaru, kurkaru, kurlaru, kushmanda, Odia: Kakharu, Boitalu phula

How To Cook Pumpkin Flower Fry Recipe

Save Print

Prep time

5 mins

Cook time

7 mins

Total time

12 mins

Ingredients

1. 10 fresh Pumpkin (Zucchini) Flowers
2. 1 cup besan (gram flower)
3. 1 cup rice flour
4. 2-3 tablespoon vegetable cooking oil
5. ¼ tablespoon cumin seeds (jeera)
6. ¼ tablespoon mirchi (chili) powder
7. ¼ tablespoon cumin seeds (jeera) powder
8. ¼ tablespoon black cumin seeds (kala jeera)
9. ¼ tablespoon turmeric powder (haldi)
10. salt as per taste

Instructions

Clean the Pumpkin (zucchini) flowers by removing the pistil inside and wash them by hand properly.
Mix all ingredients besan (gram flower), rice flour, mirchi (chili) powder, salt as per taste, cumin seeds (jeera), black cumin seeds (kala jeera), cumin seeds (jeera) powder and turmeric powder well.
Then add water in the bowl little by little to prepare perfect a bhajia batter for Pumpkin (zucchini) flower fry recipe.
Dip the Pumpkin (zucchini) flowers one by one in the bhajia batter bowl.
Heat the pan with 2 tablespoon cooking oil.
Let pumpkin (zucchini) flowers fry for 5-10 minutes from both sides well on medium flame.
Then take out and keep aside. Now the pumpkin (zucchini) flowers recipe is ready to serve. Enjoy them hot with tomato sauce.

Nutrition Information

Serving size: 5 pieces Calories: 50 Protein: 7%

Pumpkin Flower Fry Recipe Step By Step

Clean the Pumpkin (zucchini) flowers by removing the pistil inside and wash them by hand properly.
Mix all ingredients besan (gram flower), rice flour, mirchi (chili) powder, salt as per taste, cumin seeds (jeera), black cumin seeds (kala jeera), cumin seeds (jeera) powder and turmeric powder well.

3.Let pumpkin (zucchini) flowers fry for 5-10 minutes from both sides well on medium flame.

Healthy Indian Recipes-Veg and Non Veg Recipes, Breakfast Recipes, Sweet Recipes by ingredient and photos. Quick and easy by less quantity of oil which will make you fit and healthy.