Sandwiches are always loved by the young as well as old. Chicken sandwiches are very common and are really simple to prepare. If you are looking for a simple chicken sandwich recipe here it is.
INGREDIENTS
Boneless chicken – > 10 -12 pieces.
Bread 1 bread loaf.
Salt ¼ teaspoon
Tomato 1 medium sized
Fresh lettuce leaves
Onion 1 small
Mayonnaise 3 tablespoon
Oil as required
PREPARATION
Boil the chicken pieces adding a little salt. Heat the frying pan and pour oil into the pan, put the chicken pieces add salt and cook the chicken for few minutes. Cut the onion and the tomato in circular slices. Cut the bread loaf into pieces. Now on the bread piece put a layer of cheese tomato and onion, lettuce and then the chicken pieces add two tablespoon of mayonnaise onto the sandwich. Also add black pepper.
When you have a microwave at home cooking is easier. You tend to try out different dishes because you have less work. If you are looking for an evening snack that can be prepared using microwave then Nachos is the perfect choice. It is a very simple dish.
INGREDIENTS
Crisp corn chips 16-20
Processed cheese (grated) ¾ cup
For the salsa sauce
Tomatoes 2 large size
Onion 1 medium size
Garlic 2-3 cloves
Capsicum 1 medium sized
Peppercorns 5-6
Dry oregano ¼ tsp
Salt to taste
PREPARATION
Wash, halve, deseed and finely chop tomatoes. Peel wash and chop onion. Peel and crush garlic. Wash, halve and deseed and chop capsicum crush peppercorns. Combine these with the rest of the ingredients and let the salsa sauce stand at room temperature for an hour before use. Arrange the corn chips on a microwave plate top it up with the salsa sauce and grated cheese. Then we have to cook uncovered on microwave high (100%) for two minutes. Serve hot otherwise the corn chips will turn soggy.
Clenches onto any surface with a tight unremovable grip
INGREDIENTS
Yam / brinjal
Turmeric powder
Salt
Chili powder
PREPARATION
Heat pan. Pour oil. Now cut the vegetables into small slices marinate with turmeric powder, chili powder and salt. Add oil. Now deep fry it in oil and serve hot.
This is a dish that is generally prepared by housewives when they do not have fish fry at home. This is a very tasty dish and will definitely be liked by all.
INGREDIENTS
Fish pieces
Turmeric powder
Chili powder
Salt
Pepper powder
Oil
Marinate the fish with salt, pepper powder, chili powder, turmeric powder and oil and keep aside for an hour. Now deep fry it in oil until brown. Serve hot.
Now if you do not have fish at home why not try having a vegetable fry??
It is one of my favorite dishes. It always reminds me of my mother cooking the fish fry.
INGREDIENTS
Chicken boneless 600gms
Cashew nuts ½ cup
Green chilies 2-3 nose
Fresh coriander leaves a few sprigs
Yogurt 1 cup
Ginger garlic paste 2 tsp
Red chili powder 1 tsp
Coriander powder 2 tsp
Salt to taste
Oil 2 tbsp
Bay leaf 1
Cloves 4-5
Green cardamoms 4-5
Garam masala powder 1 tsp
White pepper powder ¼ tsp
Fresh cream ½ cup
PREPARATION
Wash, trim and cut the chicken into 1 inch size cubes. Soak cashew nuts in three quarter cup of water for half an hour. Grind to a smooth paste. Keep aside. Remove stems, wash, dry and chop coriander leaves. Beat yogurt with ginger garlic paste, green chilies, red chili powder, coriander powder and salt. Marinate chicken in this for half an hour. Place oil, bay leaf, cloves and cardamom in a microwave bowl and cook, uncovered on microwave high (1005) for 1 minute. Add the marinated chicken and cook, covered on microwave high (1005) for four minutes. Mix in the cashew nut paste, garam masala powder and the white pepper powder. Cover and cook on microwave medium (70%) for eight minutes till the chicken is tender. Stir in cream and serve hot, garnished with chopped coriander leaves.
If you are looking for a very simple recipe for frying fish then I am sure this is the right one.
It is often not possible for us to go and buy fish everyday due to other commitments. One way you can avoid this problem is to prepare fish pickle and store it at home. So in case you don’t have fish fry or fish curry at home you can definitely compensate its absence with the fish pickle. It is a very simple dish and does not require much time.
INGREDIENTS
Fish ½ kg
Salt as required
Ginger 1 tbs finely chopped
Garlic 2 tbs finely chopped
Turmeric powder ¼ teaspoon
Chili powder 3 tbs
Pepper powder 1 teaspoon
Vinegar as required
Gingerly oil
Mustard seeds
PREPARATION
Grind garlic and ginger along with chili powder, turmeric powder and pepper powder. Keep it aside.
Cut the fish into very small pieces and marinate the fish with salt pepper turmeric and chill powder in gingerly oil. Deep fry it. Now add the grounded mixture to the fried fish. Dilute vinegar in water (boiled and cooled) also add oil. Now we have to season with mustard seeds.
This should be definitely tried. It tastes great with rice, chapatti, bread etc.
Microwave cooking is always very easy. Why not try a microwave dish then??
INGREDIENTS
One Cauliflower
Four Potatoes
One Onion
Ginger garlic paste (1 table spoon)
Red chili powder (1 table spoon)
Coriander powder (1 table spoon)
Garam masala (½ table spoon)
Turmeric powder to taste
Salt to taste
Oil (1 table spoon)
PROCEDURE
Separate the florets from the cauliflower and wash pat it dry. Cut potatoes into chunks. Heat oil in a pan and add onions and fry until it becomes transparent. Add ginger garlic paste mix well. Then add potatoes. Cover the pan and cook until the potatoes become half cooked. Add cauliflower florets turmeric powder, red chili powder, garam masala coriander powder and salt. Cook for 10 minutes in low flame. Add coriander leaves and garnish
INGREDIENTS
Half dozen eggs
Four Onions
Garlic
Green chilies
Ginger
Coriander powder (1 table spoon)
Red chili powder (½ table spoon)
Turmeric powder (a pinch)
Three Tomatoes
Coriander leaves
Oil
Salt to taste
PROCEDURE
Boil the eggs and remove the shell and keep aside. Finely chop onions. Heat oil in a pan and fry the finely chopped onions. Prepare ginger garlic paste and mix with the fried onions again fry in low flame also add green chilies. Add tomatoes and fry properly until the onion becomes golden brown. Slit the egg and put into the mixture. Add red chili powder turmeric powder coriander powder and salt. Stir well. Cover the pan and cook for 15 minutes. Garnish with coriander leaves.
I am a diehard fan of both aloo and gobi and just love aloo gobi masala because I get to enjoy both aloo and gobi in one dish. It is a typical Indian dish that will surely be loved by all.
INGREDIENTS
Basmati rice (2 cups)
Onion
Ghee (2 1/2)
Cloves
Cardamom
Cinnamon
Chicken stock
Salt (2 ½ teaspoon)
PREPARATION
Wash rice with water and drain water. Finely chop onion and fry until golden brown add spices and drained rice. Fry this mixture in low flame for 5 minutes. Add chicken stock and salt. Wait until it boils. Lower flame and cover the pan with a lid and cook for 15 to 20 minutes. After 20 minutes switch of the flame and uncover lid and allow the flame to escape from the pan. Gently fluff up the rice with rice. Take at most care not to crush the rice. Garnish with fried onion and cashew nuts.
Well this is a dish that is loved by all malayalis. It is a dish that is widely eaten with aapams in Kerala. Spicy and yummy as it’s made with lot of powders like red chilli coriander garam masala etc. It’s truly a mouth watering dish and makes a great combination with chapattis and parathas.
One thing that Indians love to have any time of the day is aloo parathas. For all those people who are looking for its recipe this is how it’s made. It is a traditional North Indian food which will surely be enjoyed by all. Remember to have it with mango pickle. Nothing tastes better.
INGREDIENTS
Boiled potatoes (2 nos)
One Onion
Coriander leaves
Ginger
Green chillies (2 nos)
Salt
Red chilli powder
Garam masala
PROCEDURE
Make dough with wheat flour. Mash the potatoes. Finely chop onions and coriander leaves. Mix coriander leaves finely chopped onions ginger green chillies red chilli powder salt and garam masala fry it in a pan. Make two chapattis and add filling on top of one chapatti and cover it with the other. Put on the tava and cook. Spread butter and serve hot with pickle.
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