how to make chettinad urlai roast

Chettinad-Potato-Fry-Recipe

Chettinad Urlai Roast -Tamil Nadu Cuisine

Ingredients:

• Chettinad masala
• 1 grated coconut
• 10 gm entire red chillies
• 15 gm coriander seeds
• 15 gm ginger
• 15 gm garlic

Urlai roast:

• 1/2 kg boiled small potatoes
• 1 tsp chettinad masala
• 2 tbsp oil
• 4 chopped onions
• 3 chopped tomatoes

For the main instruction:

1. Heat oil in pan.
2. Add onions inside the pan and saute them till translucent.
3. Now upload tomatoes, ginger garlic paste, green chillies, and curry leaves, turmeric powder, red chillies, coriander leaves and salt.

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best 5 south indian food recipes

South-Indian-Food-Recipes

5 South Indian Food Recipes:

Each state primly holds its own area of expertise and use of rare spices, which is why it is also referred to as the 'land of spices'. With its 5 states, South Indian cuisine is extremely unique from it North Indian counterpart and useless to mention their cuisines are rooted in neighborhood records and tradition. 

South Indian Food:

Coconut is one of the foremost substances used in the kitchens of South India Food and rice is a snip here.

We bring you 5 timeless, effective and maximum famous South Indian food recipes to tease your taste buds and set your hearts racing.

1. Andhra pepper chicken recipe

2. Crispy Andhra Bhindi Recipe

3. Kerala Fish Curry Recipe

4. Medhu Vada Recipe

5. Arisi Tengaay Payasam Recipe

Read More Food Recipes here>>> masterchefu.com

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how to make gatte ka pulao veg recipes

gatte-ka-pulao-recipe

Gatte Ka Pulao Veg Recipe:

After visiting the Food connoisseur of Punjab, let’s visit the Desert region of Rajasthan. It is aptly named as the land of Kings as historically there were numerous kings who ruled that region.

The Rajasthan cooking has been influenced by the lifestyle of the people and the ingredients available in the desert regions. So their food is such that can last several days without the need for heating.

This Gatte Ka Pulao is on similar lines with the Gatte being made well in advance and used in the pulao. We found the pulao to be very flavorful and spicy and therefore enjoyable. The kids had some trouble taking in so much of spice!  

Ingredients- 

For the Gattes-

Besan/Chick Pea Flour 1 cup

Chilli Powder 1/2 tsp or as needed 

Salt to taste

Fennel Seeds/Saunf 1 tsp

Carom Seeds/ ajwain 1/2 tsp 

Yogurt/curds 1 tbsp 

Oil 2 Tbp 

Method:

In a mixing bowl add all the ingredients listed under 'for the gattes' and knead into stiff dough adding as little water as needed.

Divide the dough into 8-9 portions and shape each portion into 3 inch long cylinders about 2-3 mm thick. 

In a deep stock pot, boil about 4-5 cups of water and after the water comes to a rolling boil, add the dough cylinders and cook for 10-12 minutes.

To Be Continued>>>>  Gatte Ka Pulao Veg Recipe

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how to make paneer lifafa paratha veg recipes

Paneer Lifafa Paratha

 Paneer Lifafa Paratha:

Lifafa parathas are shaped fantastically as envelopes, which keep sumptuous fillings interior them. Make certain you cook the Cauliflower and Paneer Lifafa Paratha on a sluggish flame in order that the insides get well cooked.

Ingredients:

For The Parathas

1 half of cups simple flour Maida

1/2 cup Milk

1 tbsp melted ghee

Salt to taste

Instructions:

For the parathas

Combine all the components in a deep bowl and knead right into the soft dough.

How to continue dividing the dough into 6 equal portions.

Roll a portion right into a 200 mm.

Place 3 tbsp of the stuffing in the middle.

To Be continued>>> Lifafa Paneer Paratha Veg Recipe

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how to make pazham pori snack- Kerala cuisine | Tea break snacks

Pazham-Pori-snack

Pazham Pori snack-Kerala Cuisine:

Pazham Pori snack is the usual street item in Kerala and one of the fastest and warm promoting snacks in trains. This snack is regularly fried in a maximum of the homes and relished via all alongside a cup of hot tea or coffee. It's also a very tasty, fast and smooth to make.

Ingredients:

• Ripe Nendran bananas -2 (peeled)
• Water – ½ cup
• Maida (all-motive flour) – 3/4cup
• Rice Flour – ¼ cup

Method:

1. Cut every banana into three pieces, lengthwise.
2. Make a thick batter with both the flours and ½ cup water. Add sugar, yellow shade and bicarbonate of soda.
3. Dip the banana slices within the batter and deep fry in hot oil until golden brown.
4. Drain off the additional oil and provide hot.

To Be Continued >>> Pazham Pori snack

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