Lucky's Kitchen: Restuarant

Showing posts with label Restuarant. Show all posts

Garlic Bread

GARLIC BREAD

I always wanted to have garlic bread at home..I love the ones in Dominoes....When looking for the recipe, I came across a site which has very easy garlic bread recipe...But this one is really authentic garlic bread.....No waiting..Immediately I tried..It came out well...Very less ingredients and less time...:)

You need:

Bread - 4 slices

Garlic - 3 pearls(medium sized)Butter - 3 tbspCheese - 1 tbsp gratedChilli flakes - 1/2 tspMixed Herbs / Oregano - 1/2 tspCoriander leaves - 1 tsp choppedGhee - to toastSalt - to taste

What for you are waiting....

http://www.sharmispassions.com/2014/10/garlic-bread-recipe-easy-bread-recipes.html

http://www.yummytummyaarthi.com/2011/03/garlic-bread.html

Yummy and tasty Garlic bread within minutes.....

Restaurant Style Fried Rice

Hello everyone,

I tried Veg and egg fried rice..it came very welll.....

I adopted from yummy tummy with little modifications to my family taste....

Here you go:

You need:

Oil - As required. you can use Ghee as well.
Eggs - 4
Ginger - 1 tblspn minced
Garlic - 1 tblspn minced
Onions - 1 medium size chopped finely
Green Chilli - 4 chopped ( more if you prefer little spice)
Capsicum / Bell Pepper - 1 chopped finely. I used three different colors.
Soy Sauce - 2 tblspn or to taste
Pepper Powder - 1 tblspn or to taste
Salt to taste
Fried cashews - handful

For Cooking Rice:
Basmati Rice - 1 cup
Water - 1.5 cup
Salt - 1 tsp

Method:

Start by cooking Rice, Wash rice in lots of water, soak it for 30 mins. Drain it and take it in pressure cooker, cover it with 1.5 cup of water and some salt. Cover and cook for 10 mins or untill it is 80% cooked. then drain the water and let it cool completely.

Now take eggs in a bowl, season with some salt and beat well. Heat 1 tblspn of oil in a kadai or wok. Pour the egg mix in and scramble it. Once it is scrambled, remove it to a plate.

Now Heat another 1 tblspn of oil in a wok or big kadai. Add in ginger and garlic and saute for a min. Add in onions green chillies. Saute for couple of mins. Add salt, soya sauce, pepper powder and mix well.

Add all the veg except capsicum. Cover and let it cook untill 80% cooked. I like it little crunchy. Add in cooked eggs and Toss once. Taste and add salt, soya sauce and pepper powder. Add more to accomodate for rice as well.

Finally, Add in cooked rice and toss well. Cover for 5 mins in low fire to make it cook in boiling mode.

Don't stir the rice too much as it may get broken.

Garnish with fried cashews.

Here you go... Restuarant style Veg cum egg fried rice is ready.

Mango cheese cake

Hi all,

I tried mango cheese cake receipe today adopted from yummy tummy website.

http://www.yummytummyaarthi.com/2012/04/eggless-mango-cheese-cake-no-bake-no.html

Yummilious it is :)

Pepper chicken fry

Got bored of usually chicken recipes....Then this might be for you...

This masala gives you authentic restaurant style pepper fry.

Adopted from this site!!

You need:

Chicken (boneless) – 250 g
Black pepper/Milagu – 3 tsp.
Fennel seeds/Soambu – 2 tsp.
Cumin seeds/Jeeragam – 2 tsp.
Onion (chopped) – 1 cup
Ginger – 1″ piece
Garlic – 6 cloves
Salt – 2 tsp. (adjust to your taste)
Turmeric powder – 1/2 tsp.
Water – 1/2 to 3/4 cups
Tomato (chopped) – 1/2 cup
Curry leaves – 2 spring
Fresh corriander/Cilantro/Kottha malli – handfull
Lime – a small piece

Parota salna

I adopted this receipe from yummy tummy site.

http://www.yummytummyaarthi.com/2012/03/parota-salna-thattukada-chicken-salna.html

You Need:

Onion - 1 sliced

Tomato - 1 chopped
Green Chilli - 1

Chicken - 1/2 kg

Turmeric Powder/Manjal Podi - 1 tsp
Salt to taste

For Masala:

Oil- 1 tblspn

Cinnamon / Pattai - 1 small stick
Whole Pepper - 1 tsp

Fennel Seeds / Sombu / Saunf - 1 tblspn

Onion - 2 sliced

Tomatoes - 4 chopped

Coconut - 1 cup

Chilli powder - 1 tsp

Coriander Powder/ Malli Podi - 1tblspn
Turmeric Powder / Manjal Podi - 1 tsp
Curry leaves - 1 spring

Method:

Start by making the masala. Heat oil in a kadai. Add fennel seeds, cinnamon, pepper and saute for a min.

Add in onions, curry leaves and saute for 3 mins.Add in tomatoes and mix well.Cook for 3 mins.

Add in chilli, turmeric and coriander powder and mix well.Add in coconut and mix well. Fry this till they turn golden.

Take this in a blender and allow to cool down. Grind it to a smooth paste. Set this aside.

Now take onion, tomatoes, green chilli and chicken in a kadai. Add salt and turmeric powder.

Pour in enough water to cover the chicken . Bring it to boil and cook it for 15-20 mins untill the chicken is cooked.

Now pour in the masala and mix well. Bring this to a boil.

Cover the pan and let it simmer for 15-20 mins till oil separates from this.

Serve hot with parota.

Garlic Bread

GARLIC BREAD

Bread - 4 slices

Yummy and tasty Garlic bread within minutes.....

Lauki Kofta Curry

LAUKI KOFTA CURRY

Recently one of my neighbor got the lauki kofta curry to us....we tasted it with Roti...It was yummy...Lauki is nothing but bottle guard...Whoever is looking what to do with bottle gaurd..Here you go....

http://www.vegrecipesofindia.com/lauki-kofta-lauki-kofta-curry/

Delicious and yummy curry....you'll not regret having it!!

Food Festive - Dec 2012

Isn't your mouth watering ..:P:P

Recipes Soon!!

Fallooda - An Indian dessert

After with all the spicy non vegan recipes, I'm here with a delicious, yummilicious, finger-licking drink to your taste buds..... Falooda!! As the name sounds different..this one is truly an different dessert/drink:)

There are lot more versions in falooda...The authentic one calls for use of FALOODA SEV ( which can be prepared at home ( Check Here) and also use of basil seeds. I used vermicelli which we use for making payasam etc. And also I didn't use basil seeds (Nanari ) as I didn't get it near my place. This is my version, simple and easy.

You Need: (Serves - 1 no)

Rose Syrup - 6 tsp

Whole Fat milk - 1 cups

Sugar - As per taste

Cashew nuts/Almonds/Pista - For garnish

Cherries - For garnish

Vermicelli - 4 tsp per serving

Vanilla Ice cream - 1 or 2 small scoops

FALOODA

If using, Soak the basil seeds for 30 min or more. Chop the nuts into mini bytes.

Once the milk is boiled, add the sugar, rose syrup (4 tsp) and mix well. Refrigerate this. Prepare this first in the morning and keep handy so that you can just use instantly when your guests arrive in evening.

Just before serving, take a pan, add water just enough to cover the vermicelli and cook. Strain the water and keep aside. It takes hardly 5 min.

Take the serving glasses, add the 2 tsp of rose syrup, then the boiled vermicelli, then slowly pour the chilled milk over the sides till 3/4 filled. Then top it with vanilla icecream. Garnish with nuts and cherries.

Note:
1. Be careful while pouring milk and ice cream so that you can form a layer.
2. Use of basil seeds is healthy version. After chilled milk, add the basil seeds. Then ice-cream and nuts.
3. The vermicelli should be in separate strands like in payasam. If the vermicelli is cold, it will stick to each other like in upma. So prepare this at last before serving guests. Add directly into glass while it is as separate strands.

The taste of ice-cream with the flavored milk, with healthy basil seeds and bytes of vermicelli along with crunchy nuts makes this dish unique......Mouth Watering isn't..? :)

Chettinad Fish curry

This is traditional south Indian style fish curry......Authentic village style curry:) It has nice aroma and taste yummy...Must try by sea food lovers..:)

You Need:

Fish - 1/4 kg ( you can use prawns as well)

Onion - 3 nos

Cumin seeds - 3 tsp

Coconut - Little less than half of coconut

Cashew nuts - 3 tsp (Optional)

Chilli powder - 3 to 4 tsp ( As per required spice level)

Coriander powder - 1 to 2 tsp

Green chilli's - 2 nos (Optional)

Mustard seeds - 1/4 tsp

Fenugreek seeds - few

Curry leaves - a handful

Salt - To taste

Oil - To fry

Clean and wash the fish. Pat dry and keep aside.

Grind the coconut to a fine paste. Then add onions and cumin seeds and grind well. This is the masala which gives the authentic taste to this curry.

Heat the kadai, add oil. Once heated, add mustard seeds, fennel seeds, curry leaves. Salute for a min. Then add the grinded masala and 1 cup of water. Let it boil well. Once it starts to boil, add the spice powders and salt. Cook well for 10 to 15 min in medium flame. Meanwhile add water to the tamarind and extract the tamarind juice from it. Add it to the curry.

Check the salt, spice and tamarind sour taste, curry consistency in this stage and add any if required.

Once the curry is cooked well, add the fish pieces and let it cook in low flame for 5 to 7 min.
Garnish with coriander leaves and serve with rice.

Authentic, South Indian style fish curry is now ready.

Chettinad Prawn masala fry

This recipe has been adopted from my MIL. Trust me, this is really a finger-licking dish. This is must try if want you to win your man's heart..:)

You Need:

Prawns - 250 gms

Onion - 3 nos

Tomato - 3 nos

Chilli powder - As per spice level

Green chilli's - 2 nos ( Optional, I personally like spice from green chilli's)

Curry leaves - one handful

Salt - To taste

Turmeric powder - pinch

Coriander leaves - For garnish

Chop the onions and tomatoes. Clean and wash the prawns. Dont forget to take the vein at the back of the prawn.

Heat the oil in the kadai, add onions and saute till it becomes translucent. Add curry leaves and sliced green chillis and stir for few more min. Dont avoid using curry leaves. It really enriches the flavor. Then add tomatoes. Add salt now which will make the tomatoes to cook fast. Add chilli powder and little water for the mixture to cook and to avoid burning.

Cook till the mixture is cooked completely and tomatoes are mashed well. Check the spice and salt level in this stage and add if needed.

Once the mixture is cooked well and add the prawns. Dont add water as sufficient water will ooze out from the prawns itself.

It is well known fact, that it takes very few minutes for the prawns to get cooked. Stir the mixture well so that the prawns are well coated with masala.

Garnish with coriander leaves.

Spicy and finger licking prawn masala fry is ready to be served. You can serve this as side dish or as an appetizer.

Tomato Soup (Homemade)

Wanna make tomato soup as in restaurants....Here you go..:)

You Need: (Serves - 2)

Tomatoes - 3 nos

Onion - 1 no

Garlic - 6 nos

Pepper powder - As per required spice level

Cream - 1 tbsp (Optional)

Tomato sauce/ketchup - 4 tsp

Corn flour - 2 tsp

Oil - 2 tsp

Water - 3 cups

Cut the onions and tomatoes into small pieces. Remove the skin from garlic and keep aside. Mix corn flour in sufficient amount of water and keep aside.

Take a non stick pan, heat oil and fry the garlic till slightly roasted.
Then add onions and fry till cooked. Then add tomatoes and little salt for the tomatoes to cook fast.

Once the tomatoes are cooked / mashed well and raw smell is gone, add three cups of water. Let it boil for 15 min in medium low flame. Then add the corn flour mixture, tomato sauce, cream and pepper powder. Stir well and let the soup thicken. Check the salt and spice level.

Tips: Top it with little cream for garnishing. Add deep fried bread pieces/croutons if required for enriched taste.

Serve these restaurant kinda "Tomato Soup"....Nothing says comfort like a bowl of tomato soup during monsoon season.

Chicken 65

Chicken 65 is one of the most common non-vegan appetizer in our country. Very simple and yummy dish. Trust me, there's not a chance to go wrong with this recipe.

You Need:

Chicken (Boneless) -500 gms

Ginger and Garlic paste - 4tbsp

Yogurt/ Thick Curd -4 tbsp

Turmeric powder - 1/4tsp

Red chilly powder - 2 to 3 tsp ( As per required spice level)

Red food color( if required) - pinch (Avoid, if using kasmiri chilli powder)

Salt to taste

Take a large bowl mix in the ginger and garlic paste, curd, red chilly powder, turmeric powder, salt and food color. Mix well to from smooth and thick paste, add the chicken pieces to the masala paste and marinaded for 4 hours. Heat enough oil to deep fry the marinaded chicken pieces. Deep fry the chicken pieces in batches till crisp and golden color.

Crispy, spicy chicken 65 is ready to be served.

Momos (Dumpling)

MOMOS - as the name sounds different, this recipe tastes great. Very easy and different snack recipe. I have tried both Chinese and Indian version.

You Need:

For filling (Chinese version)

Boenless Chicken - 1/4 kg
Onions - 1 nos (Finely chopped)
Green chillis - 3 to 4 nos (Finely chopped)
Ginger - 1 no small piece (Finely chopped)
Soya sauce - 1 tsp
Salt - To taste

For Filling: ( Indian version)

Veggies ( Potato, Carrot, cabbage) - 1 cup ( Finely chopped)

Onion - 2 no ( Finely chopped)

Ginger - Garlic paste - 1 tsp

Chilli powder - 1 1/2 tsp

Garam masala - 1/2 tsp

Salt - To taste

Soy sauce - 1 1/2 tsp

For Dough:

Maida flour - 1 cup
Oil - 1 tsp
Salt - A pinch
Water - 1/4 to 1/2 cup

Prepare the filling first.

Chinese version:

Cut the chicken into small pieces. Take a non stick pan, add 2 tbsp of oil. Once heated, add green chillis ginger, chicken and salt. Stir well and add soy sauce as well. Cook covered in medium flame by adding little water till chicken becomes tender and cooked well. The water should be evaporated and it should be dry.

Let it cool down. Shred the chicken pieces by hand. Alternatively you can coarsely grind the mixture.

Indian Version:

Chop all the veggies and keep ready. Take a non stick pan, add 3 tsp of oil. Once heated, add chopped onion, ginger - garlic paste and stir for one min.

Add all the veggies and stri fry for few min. Then add all the spice powders and mix well. Adjust spice powder depending upon your liking. Add salt and soy sauce. Add little water for veggies to cook. Cook covered till all the water is evaporated and mixture is dry.

Remove from flame and allow it to cool.

MOMO's:

Mix flour, salt, oil and water. Make a soft dough by kneading vigorously for about 15 to 20 min. Do not let the dough to dry out. It will become hard.
Divide the dough into small balls. Roll it to 4" dia and keep the filling in between. It should neither be thick (may not cook properly) nor be thin (it will be transparent).

Now cluster the edges towards center so that the filling is completely covered and gently twist like a money bag. You can steam it for 10 min or deep fry.

Be creative and prepare your own filling.

Serve these steamed or fried version as evening snacks to your kids. They taste absolutely great.

Kaaja

YOU NEED:

Maida flour-1 cup
Baking powder -1/2 tsp
Rice flour-2 tbsp

Ghee-4 to 5 tbsp
Water-1/2 cup for dough (or little less)
Sugar-1 1/2 cups
Water-1/4cup (for syrup)
Oil - For deep frying

First Trial

Second Trial

Note: During my first trial, due to addition of baking soda, my kaja's went out of shape. My second trial turned out to be very authentic. You need one or more trials to get right dough consistency.

Take maida/flour in a bowl, add ghee, baking powder to the maida/ flour, add sufficient water to make a dough, knead well. The dough should be like puri or chapathi dough. Divide the dough into two balls and roll into big chapathi. Mix rice flour and ghee in to a paste, lightly smear this paste on the chapathi, place another chapathi on top of it like a stack of 2 chappathies. Roll it like a mat and cut them into small pieces lengthwise. Heat oil and deep fry the kajas and drop them directly into the hot sugar syrup(one string consistency). Let the kaja absorb the syrup for a while. Remove from the syrup.

Serve Kaaja - Sweet delicacy of Andhra to ur near and dear ones.

Fish Cutlet

Ready for the Indian Fish cakes recipe?

You Need:

Fish ( I used seer fish - vanjaram in tamil) - 1/2 kg
Onion - 2 no ( Very Finely chopped)
Chilli powder - 2 tbsp
Ginger - Garlic paste - 1 tbsp
Turmeric powder - 1/2 tsp
Garam masala powder - 1/4 tsp
Egg - 1 no
Bread crumbs - 1 cup
Corn flour - 1 tbsp
Potato - 1 no ( Small, boiled, peeled & mashed)
Salt - To taste
Oil - To shallow fry

The type of fish you use is up to you. Any fish with single center bone would be good as it is easier to clean.

Rub the fish with salt and turmeric powder. Wash after 5 min. Turmeric powder will act as antiseptic agent.

Fry the fish pieces one by one in non stick pan in little oil. Don't cook till it is roasted. The fish pieces should be just cooked.

In the same pan, fry the finely chopped onions and saute for a min till onion has become translucent. Add the spice powders, salt, potato and mashed fish in the same order and saute for 3 min till it loses the moisture content and mixed well.

Transfer the mixture to a bowl, add corn flour and mix well. Divide into equal shaped balls. Shape the balls into desired shape.

Beat the egg in a bowl. Dip the cutlet in egg mixture and roll it over them in bread crumbs and keep aside. Do the same for all cutlet pieces.

For Vegan people, mix the maida in little water and use as substitute to egg mixture.

Heat oil in kadai and deep fry the cutlet till it is golden brown in color in medium flame.

Serve these as snacks or as appetizer or as a breakfast along with an omelette. It's crispy on outside and soft on the inside.

Pani Puri

Pani Puri's are Indian snacks like Donuts are to US people or Tacos are to Mexico!

This sensational street food is very popular among all age groups. Every home have their own version of Pani Puri in terms of filling. Here's mine:

You Need - For Sweet-tangy sauce

Dates - 20 nos (Small Pieces)

Jagerry - 1 1/2 cups (Grated)

Tamarind (adjust) 1 lemon size ball

Chilli powder - 1 tsp

Water 2 cups.

Salt - A pinch

Chat masala - 1 tsp (Optional)

In a non stick pan, add the tamarind along with the water and bring to a boil until it becomes thick paste. Once cooled down, grind tamarind mixture along with dates to a fine paste. Pour this tamarind-date paste back to non stick pan,cook for 10 mins on medium flame. Add the grated jaggery and allow it to melt with the tamarind date mixture. Add all the spice powders and pinch of salt. Continue to cook till it becomes little thick, approx 20 mins on medium low flame. Turn off heat and allow it to cool.

This is how the sweet sauce looks like when done. It will have a sweet-tangy and a little spicy flavor. You can use this sauce in all other chaat items.

You Need: For Filling

Potato - 2 nos ( Boiled, peeled, mashed, salted)

Chick peas - 1 cup ( Boiled)

Curd - 1 cup

Boil , peel and mash the potatoes. Add salt to taste. Boil the chick peas separately.

Serving:

Break the top the puri, add potatoes, few chick peas, 1 tsp of curd, 1 tsp of sweet tangy sauce, pinch of chilli powder and chaat masala.

Stuff the whole puri into your mouth till you feel the erupt of flavors - spicy and sour curd, salty potatoes, crispy puri and sweet-tangy sauce! Yes..now you know you've reached HEAVEN..:)

Chicken Roast

You Need:

Chicken drumsticks - 1/2 kg

Chilli powder - 3 to 4 tbsp ( I used kashmiri chilli powder)

Coriander powder - 3 tbsp

Jeera powder - 1 tbsp

Turmeric powder - 1/4 tsp

Salt - To taste

Curd / Yogurt - 1/4 cup

Take a bowl, add the spice powders, salt and curd. Mix well to make a fine paste. Meanwhile, wash and pat dry the drumstick pieces. Apply the paste evenly to the chicken and marinate for about one hour.

Take a non stick pan, add 5 to 6 tbsp of oil. Shallow fry the chicken drumsticks in medium low flame for about 10 min. Add 1/4 cup of water and cook covered for about 10 min. Then cook un-covered till the spice masala is cooked/roasted and chicken is tender. Care should be taken in between to check if the chicken pieces are getting burned.

So for people who are looking out for a different chicken recipe, this is definitely worth a try.

Prawn Roast

You Need:

Prawns - 1/2 kg

Chilli Powder - 3 tsp

Salt - To taste

Coriander powder - 1 1/2 tsp

Jeera Powder - 1/2 tsp

Make a paste of chilli powder, coriander powder, jeera powder and salt. Remove the shell from the prawns and wash it twice. Apply the paste evenly to the prawns till it is coated well. Let it sit for one hr.

Heat the oil ( 3 tsp) in pan, add the prawns ( 3 to 4 nos at a time) and fry them in medium flame. Make sure you don't cook overtime, otherwise it will be like rubber.

Fry till the spices and prawns are cooked well. It takes 5 to 7 min. Always fry in batches for ease.

Very easy recipe for bachelor's, by using very less ingredients and very little time.

Serving the dish is as important as the taste. Insert each prawns in each tooth pick and serve your loved ones. This will surely be the top of the dish during potluck:)

Sent this recipe to Any one can cook event.