Methi Pakora Recipe | HungryForever

A healthy and tasty methi pakoda is an indian snack recipe with methi leaves cut and then mixed with gram flour or besan. The methi pakoras are crispy and also rich in the goodness of methi leaves. 

INGREDIENTS

• ¼ cup tightly packed methi leaves
• ¾ cup Besan
• ¼ cup Water
• 1 small Onion chopped
• 1 green chili
• ½ tsp red chili powder
• ½ tsp Turmeric powder
• 1 pinch of baking soda
• 1 pinch of asafetida
• ½ Ginger finely chopped
• Salt to taste
• Oil for frying

INSTRUCTIONS

1. In a mixing bowl, take the methi leaves 1 chopped onion, green chilli, ginger, red chilli powder, turmeric powder, asafetida, baking soda, and salt.
2. Add besan and ¼ cup water.
3. Mix thoroughly to make a pakora batter without any lumps. Keep the batter covered for 5 to 6 minutes.
4. Heat oil for shallow frying or deep-frying in a kadhai. When the oil become moderately hot, add spoonful of the methi pakora batter to the hot oil.
5. Once the pakoras are cooked lightly, turn over and cook the other side.
6. Fry the pakoras till they become golden and crisp.
7. Remove the fried pakoras with a slotted spoon. Drain as much oil as possible while removing the pakoras.
8. Drain the pakodas on kitchen paper towels to remove excess oil.
9. Serve these methi pakoras with tomato ketchup or chutney.

Recipe Link: https://www.hungryforever.com/recipe/methi-pakora-recipe/

Rava Pongal Recipe | HungryForever

Rava Pongal is a simple South Indian Breakfast recipe similar to Ven pongal, the only difference is rava is used instead of rice. 

INGREDIENTS

• 1 cup rava
• 1/3 cup moong dal pasi paruppu
• 1 tsp Ginger finely chopped
• 1 tsp Whole black pepper
• 1 tsp Cumin Seeds / Jeera
• 1/4 cup ghee
• 5-6 Cashew nuts
• Salt as required

INSTRUCTIONS

1. Roast rava in a tsp of ghee till it becomes hot to touch.(do not over roast it)
2. Cook moong dal till soft but not mushy.
3. Grind cumin seeds and pepper coarsely.
4. Heat ghee in a pan, add finely chopped ginger, grounded pepper+ cumin seeds, cashew nuts and curry leaves.

Method

1. Heat ghee in a pan, add finely chopped ginger, grounded pepper+ cumin seeds, cashew nuts and curry leaves.
2. Saute for a few seconds, then add 2 cups of boiling water. Add salt to taste.
3. Simmer the flames and then slowly add rava, stirring continuously.
4. After the rava gets cooked, add the cooked moong dal and cook till all the water evaporates.

Recipe Link: https://www.hungryforever.com/recipe/rava-pongal-recipe/

Handi Paneer Recipe | HungryForever

Handi Paneer is the special creamy and spicy recipe, Pieces of paneer and diced capsicum is cooked in special type of spicy gravy ,It is one of the most famous mouth watering Punjabi cuisine. 

INGREDIENTS

• 200 gm paneer
• 2 grated ginger
• 1/2 teaspoon turmeric powdere
• 1/2 teaspoon chilli powder
• 1/2 teaspoon Garam masala powder
• 1 tomato finely chopped
• 1/2 cup Water
• 2 stalks coriander leaves chopped
• 2 pinches powdered black pepper
• 4 tablespoon refined oil
• 3 onion chopped
• 1/2 cup beaten yoghurt

INSTRUCTIONS

1. Put oil in a handi, stir fry the chopped onions on medium flame, when done, reduce the flame to low. Then add two pieces of grated ginger, turmeric powder, chilli powder, garam masala and mix well.
2. Add the finely chopped tomato and green chilli, and cook on low flame for about 10 minutes.
3. Add half cup beaten curd and cook till dry, before adding salt. Add half cup water and bring it to a boil.
4. Mix in malai paneer and chopped coriander, cook till the masala dries.
5. Add pepper and remove from the flame. Serve in a large bowl and sprinkle coriander leaves over the dish.

Recipe Link: https://www.hungryforever.com/recipe/handi-paneer-recipe/

Bread Potato Rolls Recipe | HungryForever

Bread with potato filling makes a mouthwatering snack. This crispy spiced potato stuffed bread rolls makes a great party or evening snack or a appetizer. It is made of mashed potatoes coated with bread crumbs and is then deep fried.Kids will loved this recipe.Tastes best with ketchup.

INGREDIENTS

• 5-6 slices white bread or brown bread or multi grain bread
• 2 medium Potatoes (aloo)
• ½ tsp dry pomegranate seeds powder
• ½ tsp crushed black pepper powder
• ¼ tsp red chilli powder/lal mirch powder
• 1 green chilli chopped
• ¼ tsp Garam masala powder
• ¼ tsp cumin powder (jeera powder)
• ½ tsp chaat masala
• 2-3 tsp coriander leaves / dhania patta chopped
• Salt as required

INSTRUCTIONS

1. boil the potatoes.
2. when they are still warm, peel and mash them and keep aside.
3. crush the dry pomegranate seeds to a powder in a mortar-pestle.
4. add the pomegranate powder, crushed black pepper, red chili powder, chopped green chilies, coriander leaves, garam masala powder, cumin powder and chaat masala powder and salt.
5. mix the whole filling well.
6. make small to medium rolls of the filling depending on the size of the bread and how many you are going to use.
7. taste and add more salt or spice powders if required.
8. take a slice of bread and dampen it with water,
9. squeeze the water from the bread.
10. place the filling in the center of the bread.
11. roll the bread and close the edges so as to get an even outer cover.
12. make all bread rolls this way and keep aside.
13. heat oil in a kadai or vok.
14. fry the bread rolls till they become crisp and golden in color.
15. drain the bread rolls on kitchen paper tissues to remove excess oil.
16. serve the bread rolls with tomato sauce or green chutney.

Recipe Link: https://www.hungryforever.com/recipe/bread-potato-rolls-recipe/

Hyderabadi Prawn Biryani Recipe | HungryForever

Here is an amazing finger licking Hyderabadi style Prawns Biryani for all you ardent seafood fans.Make this delicious Prawn Biryani and serve it with any raita of your choice for a perfect weekday lunch or dinner.

INGREDIENTS

For Masala

• 1 tbsp shahi jeera
• 1 tbsp fennel seeds
• 4 Cardamom
• 2 inch cinnamon sticks

For the Fried Onions

• 2 big onions very thinly sliced
• Oil for deep-frying

For Marination

• 500 grams Prawns
• 375 grams yogurt
• 1/2 tbsp Turmeric powder
• Salt as per the taste
• 2 tbsp red chili powder
• 2 tsp biryani masala
• 1/2 cup fried onions
• 2  Green chilies finely chopped
• 1 tbsp ginger garlic paste
• 1 lemon
• 1/2 cup Mint leaves

For Boiling the Rice

• 500 grams Basmati rice
• whole garam masala spices
• 2 bay leaves
• Salt add until the water tastes salty
• 1/4 cup Mint leaves
• 2 tbsp Oil

For Biryani

• 4-5 tbsp Oil
• 1/4 cup Mint leaves
• leftover fried onions
• 1/4 tsp food color optional

INSTRUCTION

MASALA  PREPARATION

1. dry roast shahi jeera, fennel seeds, cinnamon, cardamom, cloves make them into a powder.
2. have used 2 tsp of masala in this recipe.but you can add less masala or according to your taste.

FRYING THE ONIONS

1. take two onions, cut them into very thin long slices.
2. heat oil for deep fry.
3. fry onions until they turn into golden brown color.
4. drain out the excess oil while taking them out.
5. they will become crispy within a minute.keep aside.

PREPARING PRAWNS

1. rinse prawns thoroughly.
2. remove the outer shells if any.

MARINATION

1. take prawns into a bowl.
2. add turmeric powder, salt, red chili powder, biryani masala, ginger garlic paste, fried onions, chopped green chilies, mint leaves, lemon juice and, yogurt.
3. leave the marinade for 30 minutes.

leave the marinade for 30 minutes.

1. soak the rice soon after you finish marination process.
2. soak basmati rice for 30 minutes.

BOILING THE RICE

1. pour water in a vessel, add all whole garam masala spices, salt, mint leaves, and oil.
2. water should taste salty.
3. bring water to a boil.
4. when the water starts to boil, add soaked basmati rice and cook for 3-4 minutes.do not cook the rice completely.
5. rice must be half cooked.rest of the cooking is done using the moisture in the marinade.
6. turn off the flame after 3 minutes.strain out the water from rice immediately.

COOKING BIRYANI

1. take a thick bottomed vessel, add 4-5 tbsp of oil approximately(you can use the oil used for frying onions).
2. then pour the marinade into the vessel and spread it evenly.
3. spread the rice over the marinade evenly, add few mint leaves and fried onions over the rice.
4. cover it and cook on high flame for 10 on minutes on medium-high flame and later 7-10 minutes on a low flame.
5. turn off the heat and leave it for some time.do not open the lid immediately.

Recipe Notes

1. you may use the masala powder and red chili powder according to your taste

Recipe Link:https://www.hungryforever.com/recipe/hyderabadi-prawns-biryani-recipe/