Orange Jelly

Orange Jelly / Orange Jelly With Agar Agar
Orange Jelly is a unique nice recipe which I recently saw in a tv cookery show. As soon as I saw it I decided to make it, as it is simple, natural and looks awesome. It includes natural sea weed china grass  so it is very good for health.

 Kids taking artificial jelly can take this and be benefitted.You can also try this easy awesome recipe your self and share your comments with me.
Video of how to make orange jelly is down below

Preparation time         - 10 minutes
Cooking time - 5 minutes
Serves - 4
Ingredients:
Orange juice - 300 ml
Water - 200 ml
Agar agar        - 5 grams
Sugar - ¼ cup (60 grams)
Orange essence - ¼ tsp
Orange food colour - pinch
Method:
Cut the orange into half and scoop the fleshy portion inside without demaging the skin and blend well in a mixer(discard the seeds).

Strain the juice. Add water in a  pan and boil.

Add agar agar and allow it to dissolve completely. 

Then add sugar, orange juice and colour(if necessary).

Then allow it to let it slightly cool. When it becomes luke warm fill in the orange skin cups and refrigerate for about 10 to 20 minutes.

 When it is set cut into half and serve.

Note:
Remove the seeds and blend the orange.
Cut agar agar into small bits and add to the water.
If you want you can add colour or else leave it.

Chettinad Mutton Chops

 Chettinad Mutton Chops/ Kadi Chops

Mutton Chops is also known as Mutton Kadi Chops and the recipe is known as Chettinad Mutton Chops. More number of ground spices are used and the recipe is very dry like Mutton Chukka but with a different spicy taste. Except for the spices Mutton Chops is easy to make and good to taste. The mutton used for this Mutton Chops is quiet different from the usual mutton; it is cut with a small mutton piece along the vertebral line bone, that is why it is called Kadi Chops.

Let us now see how to make Mutton Chops
Here is the quick video

Preparation time                             - 10 minutes

Cooking time                                     - 30 minutes

Serves                                                  - 4

Ingretients:

Mutton with bones                         - 400 gms

Chilli powder                                    - 2 tsp

Turmeric                                              - ¼ tsp

Salt                                                        - to taste

Oil                                                          - 2 tblsp

To grind:

Pepper                                                 - 1 tsp

Coriander                                            - 1 tsp

Cumin                                                   - 1 tsp

Fennel                                                  - 1 tsp

Cinnamon                                           - 2

Cloves                                                  - 3

Ginger                                                  - 1 inch

Garlic                                                    - 5 flakes

Method:

Clean and wash mutton. Heat oil in a pressure cooker and add mutton and sauté for few minutes. 

Then add chillipowder, turmeric and salt and sauté. Add water and pressure cook for two to three whistle.

 Grind the ingredients finely with water  given under “to grind”. 

Open the cooker when the steam subsides and transferred the mutton into frying pan. 

Add ground spices and stir well. Close the pan and cook. 

When the mutton reaches required consistency switch off the stove.

Serve with any dish of your choice.

Note:

You can make this chops with mutton without bones also.

Adjust spices according to your taste.
For Paleo You can use Olive oil or coconut oil.

Meethi Seviyan

Meethi Seviyan
Meethi Seviyan is a simple and easy sweet or a dessert. In North India they make meethi seviyan for festivals. It is very easy to make and good to taste. The ingredients used in meethi seviyan are easily available in our pantry. We can make this as a naivedyam to god .

Let us see how to make meethi seviyan
Preparation Time - 10 minutes
Cooking time - 30 minutes
Serves - 3
Ingredients:
Thin vermicelli              - ½ cup
Sugar - ¼ cup + 1 tsp
Water - 1 ½  cups
Almond - 4
Pistachio                     - 4
Saffron - few
Cardamom - ¼ tsp
Ghee - 3 tsp
Method:
Grate pista and badam. Heat ghee in a pan and add vermicelli and roast for few minutes in a medium flame.

Then add water and cook. Close the pan with a lid and cook.

Add sugar when the vermicelli is cooked. Add saffron and cardamom powder and stir.

 Stir till the sugar dissolves.

Then add grated badam and pista and serve.

Note:
You can add any dry fruits and nuts.
You can add 2 tsp condensed milk also. It gives good and rich taste.

Chicken Cutlet

Chicken Cutlet is Chicken precooked and stuffed in a batter or covering. In Indian Cuisine normally mutton, beef, fish or chicken stuffing are used as cutlet stuffing. Usually the meat is cooked with Indian Spices such as cardamom, cloves, cinnamon, coriander, green chillies, onion, green peas, lemon and salt. It is then dipped in an egg mix, covered with breadcrumbs and then fried in vegetable oil.

Cutlets are easy to make and are loved by every one.

Now let us see the Chicken Cutlet Recipe:
Here is the quick video

Preparation time           - 30 minutes
Cooking time                - 30 minutes
Serves                          - 4

Chicken Cutlet Ingredients:
Boneless Chicken - 200 gms
Potato - 200 gms
Onion - 1
Garlic cloves - 6
Coriander - 2 tblsp
Ginger - 1 inch
Green chilli - 2
Pepper powder - ½ tsp
Garam masala powder - ½ tsp
Turmeric powder - ½ tsp
Salt - to taste
Fresh bread - 5 slices
Maida - 2 tblsp
Oil - for frying
Chicken Cutlet Method:
Clean and wash the chicken. Cook chicken with salt and turmeric powder in the pressure cooker for one whistle.

 After cooling grind it in a mixie coarsely or mash it with hand. Cook potato in the pressure cooker, peel and mash it well. Chop onion, ginger, greenchilli and coriander  finely. Heat oil in a pan and add onion, ginger, garlic and green chilli and sauté till onion turns transparent.

 Add mashed potato, chicken, garam masala, pepper powder and salt and mix well.

Finally add coriander and keep aside for cooling. After cooling you can make whatever shape you like. Grind bread slices coarsely.

Add maida with little water and mix well without lumps.  Dip cutlets in maida water and roll it in the bread crumbs. Make all cutlet like this. Heat oil in a frying pan and fry all the cutlets in batches. Fry all the sides well and serve hot with freshly cut veggies and sauce.

Note:
You can use bread crumbs instead of fresh bread. If we use fresh bread the oil will be clean while frying.
Add spices according to your taste.
You can use egg instead of maida. Beat the egg and use.

Ramzan Recipes

The ninth month of the Islamic Lunar calendar is the Ramzan month. It is written as Ramadan instead of Ramzan, which is derived from the Arabic word which means more hot and dry. Ramzan month begins after the end of Shaban month, after the sight of the new moon.

Fasting is to be followed by all able men, women and children after puberty. Pregnant woman and sick persons are exempted from fasting. During Ramzan the people should fast from dawn to sunset. Also when one is fasting he should think of other people who do not have food and water. Charity is the most recommended act during the fasting. The Muslims are expected to give a minimum of 2.5% of their annual savings as charity during the Ramzan period. The Ramzan month ends with a big feast at the end of the Ramzan month, when the Muslims break the fast and thereafter lead a normal life style.

Id- Ramzan

Amongst the many Muslim festivals Id-Ramzan is the most popular festival. Id-Ramzan is also known as Eid ul-Fitr or Eid. The Id- Ramzan festival is at the end of the Ramzan month. Usually it is a three days festival and each region of the Globe celebrates this in a different manner. The Ramzan recipe is a combination of different recipes and it mainly depends on the taste and life style of each person.

Here are a few of the most popular recipes which can be combined according to your requirement and are suitable for Ramzan Festival. You can try out these recipes, they are simple yet tasty. Even the non Muslims can try out these combinations.

Chicken Soup

 Next to chicken curry chicken soup is the only dish prepared and eaten vastly throughout the world.
Chicken soup is the most easiest recipe, which you can make in seconds and pressure cook for

Chicken Biryani

Biryani is a rice recipe where usually the Basmathi Rice is used. Biryanis is often made with Chicken, Mutton, Fish or Vegetables and Spices. Plain Biryanis is also made and is known as Kuska.

Chicken 65

Chicken 65 is a common spicy, deep fried chicken recipe in Tamil Nadu, India. Chicken 65 is commonly available from small shops to big Five Star Restaurants. Though there are many

Chicken Curry

throughout the World, but with lot of variations. Though Chicken Curry is in existence throughout the World, the native land is South Asian and South East Asian Countries. The Caribbean name of Chicken Curry is Curry Chicken and is with lot

Chicken Lollipop

Chicken lollipop is a modified form of Chicken 65 recipe where it is made from the middle as well as the inner segments of chicken wings alone. The chicken wings have one or two bones surrounded

Chettinad Chicken kulambu

Chettinad is a small region of Tamil Nadu, which is famous for its cuisine throughout the World. Especially it is only by the recipe Chettinad Chicken, the Chettinad and its Cuisine is known to the

Fish Fry

Fish fry is a very popular fish recipe cooked and served throughout the world. United States is the mother land of Fish fry, where fish meal usually consists of Fish fry, Potato Finger chips, or French

Fish Curry

Earlier when we were talking about Chicken Recipes, we were discussing that Chicken Curry is the most popular recipe in the World and it is the only Recipe Dish available throughout the World.

Prawn Masala

Prawn Masala Prawn Masala is otherwise known as Prawn Thokku or Prawn Curry. Prawn Masala is a very common recipe made in prawns. It tastes good and very easy to make as the ingredients are very

Phirni

Phirni is a wonderful dessert made with rice,milk,sugar,soaked badam,pista and saffron. It is a punjabi dessert. They prepare in long grain basmati rice and serve in earthen Clay pot. Variation to

Semiya Payasam or Vermicelli Payasam

Semiya Payasam is a very nice recipe for Celebrations and festivals. This is normally prepared during festival times, especially the Tamil New Year or Onam Sadya time. It is so very easy and it

Strawberry Phirni

Phirni is a wonderful dessert made with rice,milk,sugar,soaked badam,pista and saffron. It is a punjabi dessert. They prepare in long grain basmati rice and serve in earthen clay pot. They make 

Strawberry Phirni

Phirni is a wonderful dessert made with rice,milk,sugar,soaked badam,pista and saffron. It is a punjabi dessert. They prepare in long grain basmati rice and serve in earthen clay pot. They make lot of variation in the phirni.  I specially prepared Strawberry phirni and traditional phirni for Ramzan. This is an easy and simple dessert. Any one can make easily with minimum ingredients.

Strawberry Phirni Ingredients:
Milk            - ½ litre
Basmati rice - 2 tbl sp
Sugar - 1/3 cup
Badam - 4
Cardamom - ¼ tsp
Strawberry - 6
Pista            - 5
Strawberry Phirni Method:
Wash and soak the rice for half an hour. Then grind it in the mixie coarsely. Boil milk in a pan.

 When it comes to the bubbling stage, add coarsely ground rice and cook well. Soak badam and pista. Peel and cut into thin slices.

 When the rice is well cooked add sugar, cardamom powder and badam.

Chop strawberry finely and keep 2 for garnishing. When the sugar melts add chopped strawberry and cook well.

 Finally garnish with pista and strawberry slices and serve hot or cold.

 Note:
You can use tinned strawberry also.