Spicy Home made Aloo chips

Indian Food

potato chip  or crisp  is a thin slice of potato that has been deep fried snacks. Potato chips are commonly served as a snack, side dish. This snacks is prepared in several  varieties using various flavorings and ingredients including herbs, spices, cheese. Aloo chips are a important  part of the snack food market in Western countries. 

Aloo Chips

Ingredient:

• Aloo - (Potato ) - 4 nos
• Salt - as per test
• Oil - 4 tsp
• Lanka Gunda - (Chill powder )– 1 tsp

Preparation:

• Wash and peel the potatoes.
• Cut the potatoes into thin round size.
• Take water in a bowl and put the potatoes in the water.
• Wash the potatoes properly around 2,3 times.
• Spreed the cut potatoes in a paper for 10,15 minutes. 
• Change the paper again to absorb water purely.
• Put salt as per test in a bowel and add some water.
• Heat oil in a pan dropped the potato pieces.
• Staring the potatoes in medium temperature.
• When it properly cocked remove it in a plate.
• Mix salt and chili powder with it.
• Then served it cool.

A quick snack dish Cauliflower 65

Indian Food

Cauliflower 65 is a spicy, deep-fried cauliflower dish.It is used India, as an  quick snack. . It can be prepared using cauliflower usually served with onion and sauces garnish. While the name "Cauliflower  65" is universally used to refer to the dish.The main ingredient is Cauliflower and some spices.

Cauliflower 65 recipe

Ingredients:

• Cauliflower- 2 cups
• Maida - 2 tbs
• Tomato sauce - 1 tbs
• Garlic - 7,8 cloves
• Onion - 2 Big Size
• Capsicum - 1 Big Size
• Green chilies - 2 No.
• Ginger - 1 inch
• Garama masala - 1 tsb
• Turmeric powder - 1/2 tsp
• Corn flour - 1/2 cup
• Besan -  2 tbs
• Soya sauce - 2 tbs
• Chili sauce - 1tbs
• Salt - as per taste
• Curry leaves
• Cocking Oil- 4 tbs

 Preparation:

• Wash & cut the cauliflower into small pieces.
• Hit water and add turmeric powder and cauliflower pieces with it
• Then boil it properly.
• Then remove and drain the water.
• Cut the green chili into length wise.
• Wash and peal the 2,3 garlic, ginger also make a pest.
• Then wash and cut the capsicum and one onion into cube size.
• Take a lager bowl and add the boiled cauliflower, capsicum, onion, salt, garama masala powder ,green chili, ginger, garlic crushed ,corn flour, besan, maida,  with soya sauce 1 tbs,  vinegar ½ tbsp. &  mix  it well.
• Then add a little bit of water at a time & make a thin coat all the vegetables.
• Then allow to it rest for 4-5 minutes.
• Heat oil in a deep pan and drop it.
• Fry till it to turn golden brown.
• Then remove all of them.
• Add curry leaves and fry it a little bit of oil.
• Heat the 2 tbs oil in a pan add chopped Garlic, onion & fry it 2 minutes.
• Then add tomato sauce, chili sauce, soya sauce & fry it 2,3 minute.
• Then add fired vegetables with curry leaves & fry it well.
• Now remove and serve it hot.

Popular Non - Veg dish Chicken Tikkas

Indian Food

Today am discus about Indian non veg dish chicken tikka.It  is a chicken dish originating in South Asia and popular in India.The word tikka means "bits" or "pieces". It is also  served in Punjaba as a chicken dish.It is prepare with chicken  and some spices.It  best to served with Chutny 

Chicken tikka

Ingredients:

• Dhaniya Patra - (coriander leaves)
• Adda - (Ginger paste) - 2 tsp
• Rasuna - (Garlic paste ) - 3 tbs
• Garam masala - 3,4 tsp
• Sukhila Lanka - (Dry red chillies) - 2
• Lemon juice - 3 tsp
• Boneless chicken  - 500 gm
• Piaja - ( onion cut into very thin ring )- 1 Big sized
• Chaat Masala  - 1 tsp
• Green Capsicum - ( Cut into small Pisces ) - 1/4
• Red Capsicum - ( Cut into small Pisces ) - 1/4
• Yellow Capsicum - ( Cut into small Pisces ) - 1/4
• Chutny - 5 tsp
• Tela - (Cocking Oil) - 2 tsp
• Bilati - ( Tomato ) - 1 

Preparation:

• Wash and grind all the ingredients like - (coriander leaves,ginger ,garlic,dry red chillies)etc.
• Put 2 tsp of oil in a bowl and add the masala pest , garam masala with chutny mix it well.
• Then add the chicken pieces with it.
• Cut the onion, green, red and yellow capsicums and mix with it. 
• Keep aside for 15 ,20 minutes.
• Heat oil a non-stick pan and place at an angle all the chicken and vegetable pieces in a sticks. 
• Arrange them in this order first yellow capsicum onion, onion, green capsicum, chicken, red capsicum, onion and chicken.
• Add the sticks on the grill pan and add oil the tikkas. 
• Rotate the sticks so that the tikkas are properly done on all sides.
• After that add some chat masala and remove it.
• Add tikkas in a plate garnishing with coriander leaves, onion and tomato.
• Then serve it hot with chutny.

West Bengal Soft Rashogola

Indian Food

Today am discuss about Indian sweet dish Rashogola.It is  one of the popular dish in India, west bengal ,Mauritius that is  prepared during festivals or any occasion.It is also originated in the present-day Odisha, as Khir Mohana. It has traditionally used goddess Lakshmi a day after the famous Ratha Yatra or car festival at Jagannath Temple, Puri. 

 Rashogola

Ingredients:

•  Cream Milk - 5 Cup
• Lemon juice - 2 tsp
• Chini - (Sugar) - 1 Cup
• Kesar -  ( Saffron ) - 1/2 tsp

Preparation:

• Boil the milk to a big and deep Pan . 
• Then  add the lemon juice  and mixing it.
• Allow it to formed  curdle. 
• Then adding the lemon juice  till when the chenna and the water separate .
• Strain using a muslin cloth and store boil water.
• Add the muslin cloth  in a bowl add fresh water and wash it 2 to 3 times.
• Bind tightly and hang it for 30 minutes drain out the extra water.
• Take a large deep vessels add sugar and boil it till the sugar dissolves completely with the water.
• Opened the muslin cloth on a flat plate, open it and spread the chenna very well till the chhena is smooth.
• Take the chhena and make same sized small balls .
• Then add the balls into the sugar water
• Steam  7 to 8 minutes till all the Rasgullas start to steam and double in size.
•  Remove  it and allow to coiling .
• Remove it into a bowl garnishing with  Saffron , serve chilled.