jennicooks

Bullseye appam with special salna Bullseye appam with salna To make appam batter Raw rice - 2 cup  Urad dal - 1/4 cup. Fenugreek seeds - 1/4 teaspoon Rice or or poha (aval) - 2 tablespoon Before to making appam  Baking soda  For Egg appam Egg - 1 for 1 appam Salt as per taste Pepper as per taste Method Step 1: Soak all of the ingredients in a large vessel for 8 hours. Sock it for 6 to 8 hours Step 2: Grind it into the batter, Take the appam batter into the mixing bowl.  Step 3:  Fermentation the appam batter around 8 hours. Add some water flowing consistency.  After fermentation Step 4: Add salt and cooking soda when you make the appam. Step 5:Heat an appam pan in medium flame, Pour ladle of the batter in center. Rotate appam pan and form lace. Step 6  Add one egg with seasoning of salt and pepper, cover it with a lid, and cook like a half boil. Serve with salna ,egg curry, mutton curry or chicken curry       Appam salna Onion ...

Mutton biryani, this is my own recipe, I followed the same for 2023 Bakrid ( Eid al-Adha) as well. It really came out well.   Ingredients  mutton - 1/2 kg basmati rice- (1 /2 kg ) 2.5 cup Onion -  1 big (200 gram) or 4 to 5 medium sized onion Red chili powder - 2 tablespoon Green chilli - 2 Biryani powder - 1 teaspoon  Coriander powder - 2 teaspoon Ginger garlic paste - 3 tablespoon Tomato - 2 medium sized  Curd - 1/2 cup Oil -1/3 cup Coriander leaves - finely chopped - 3/4 cup (full hand) Mint leaves - 1/2 cup - half hand Salt as per taste appox 2 tablespoon Whole garam masala    Cinnamon - 1 inch (2gram) Star anise - 1  Cardamon - 3 Cloves - 4 Bay leaves- 1 Stone flower (kalpasi) - 1 Biryani powder Cinnamon -3 inch take 4 to 5 Cardamon - 1 Tablespoon Clove -  Take 1 Tablespoon  Make it a powder, Take 1 and 1/2 teaspoon of biryani.  Remaining powder store it in the container. In cooker  Take mutton in the cooker, add 1 tablesp...

Dapan ji, also known as " Big plate chicken," is a popular dish from Xinjiang. China. known for its bold flavors and spicy taste. Here's a recipe to make authentic dapan ji at home. Enjoy the authentic taste of this popular Chinese dish. If you wonder, it could be prepared at home. This answer is yes. This is to get the dish’ taste very close to the authentic one.   Ingredients Chicken 1 kg Potato - 1 large Tomato - 1.5  Onion - 1 medium sized Capsicum - 1  Garlic - 45 gram Ginger - 30 gram Vegetable oil - 1/4 cup Spices needed Dried red chilies - 7 gram 7 to 8 Soy sauce - 2 tablespoon Sugar - 1 tablespoon Pepper - 3 gram Tomato paste -3 tablespoon. Star anise - 5 gram Cinnamon- 4 gram Bay leaves - 1 Instruction Marinate the chicken with 1 tablespoon of soy sauce, half teaspoon of pepper, and salt, Step 1 - In heavy wok, Heat a 1/2 cup of vegetable oil. Add sugar on medium flame. sauté continuously until it turns golden. Step 2 - Add marinated chicken, diced ginger, onion...

Chicken shawarma, is a popular Middle Eastern street food that's easy to make at home Here's a recipe for making chicken shawarma.  Ingredients for  Chicken marination and preparation Chicken - 250 gram Red chilli powder - 1 teaspoon Coriander powder - 1 teaspoon Garam masala - 1/2 teaspoon Yogurt - 1 tablespoon Salt as per taste Lemon 1/2  PREPARATION STEP 1;  Marinate the chicken with chilli powder, coriander powder. turmeric, lemon salt, butter, Ginger garlic paste yogurt and garam masala, mix it well. for best result marinate for overnight keep it in refrirator. Step 2;  Heat a tawa in low flame, pour sour some oil, Add the chicken one by one cover with lids cook it for 10 minutes. flip it over cook for another 10 minutes or until chicken gets soft, tender and moisture.   In oven Preheat your oven tp 425 degree Fahrenheit. spead the marinated chicken on the baking sheet and bake for 20 - 25 minutes or until chicken is cooked through and slightly br...

Adai also known as adai dosa is the healthy highly nutrition breakfast and meal, popular in south Indian cusion INGREDIENTS Canna dal - 1/2 cup Toor dal - 1/2 cup Moong dal -1/2 cup Urad dal - 1/4 cup Idli rice - 1/2 cup Fennel seed - 1 teaspoon Garlic - 3 pulse Dried red chilli - 3 nos Coriander leaves - half hand Curry leaves - 10 nos Salt per taste Oil as you need Preparation STEP 1; Wash  the lentils and rice, soak it for 3 to 4 hours. Add the red chilli along with them. STEP 2;  Make batter, In blender add 1 teaspoon of fennel seeds, 2 garlic, and red chilli  add few amount of soaked lentils,  which helps to blend easily,  STEP 3; Add remaining  Lentils in a blender jar, blend the lentils slightly coarse. don't blend too smoothly. STEP 4; Convert batter into the large bowl, add some finely chopped onion, finely chopped curry leaves and coriander leaves, salt and hing. We can also use drumstick leaves. Mix it well. STEP 5; Heat the pan in medium flame, ...

  Palak paneer is one of the famous recipe in Punjab cuisine, Palak means Spinach, paneer means Indian cottage Cheese. Let's make a healthy, creamy, tasty Spinach gravy. We can serve with naan, paratha, chapathi and jeera rice. Ingredients Paneer -  250 gram Spinach - 4 cups Onion - 1 medium sized Tomato - 1 medium sized Ginger garlic - 1 teaspoon Chilli powder - 1 teaspoon Coriander powder - 1/2 teaspoon Turmeric - 1/4 teaspoon Garam masala - 1/2 teaspoon Fenugreek leaves - 1 teaspoon Fresh cream - 1/4 cup Salt to taste  Butter - 1 tablespoon Preparation STEP 1: Blanch the spinach leaves for 1 to 2 minutes until  turns wilted ( I used baby spinach) Make it a puree and keep it aside. Tips - To retain the green color of spinach you can pour cold water STEP 2: Heat the oil in medium flame, Then add cumin seeds, finely chopped onion, chopped ginger and garlic. Sauté for a few minutes until it changes color. STEP 3:  Add  finely chopped tomato. After a few minu...

Keerai vadai is an evening snack recipe. Keerai vadai can be served with the coconut chutney and cup of coffee or tea which is the best combo. This is good side dish for iftar recipe combo with nombu kanji. Keerai vadai is conventional of masala vada, we can add vazhaipoo instead of Spinach vadai  Ingredients  1/2 cup - Urad dal 1/2 cup - Channa dal/ Split Bengal gram Ginger - 1 teaspoon Red chilly - 4 no's Fennel seeds - 1 teaspoon Spinach -1.5 cup Onion - 1 medium sized Coriander leaves    Method STEP 1: Soak the urad dal and channa dal for 2 hours in enough water.         STEP 2: After 2 hours drain the water completely. have small portion of urad dal and channa in blender along with ginger, fennel seed and red chili blend it coarsely,  (pulse mode) STEP 3: Add remaining dal in a blender blend coarsely do not add water just sprinkle if you need, convert into the bowl. STEP 4: Add finely chopped onion, curry leaves, coriand...