Art of Cooking

Cooking is the method of preparing food. For producing suitable food for eating, we have to apply heat into the ingredients in the proper process, chosen and joined in correct measurements. The skill of the person doing cooking is the main factor of the final product.
In the early centuries competition grew between the families as to who could prepare the most lavish feast. Later cookery had progressed to an art form. Many people published their recipes in newspapers and some in books and magazines in competition with their opponents. Then they became available on the television. TV cooks and chefs made their show in TV Cookery programs. They were keen to try out new ways of cooking. Some of these recipes are now available online.

Indian Cooking

India is a country with dozens of languages and hundreds of dialects, so it has many different food styles. Each area, each state and each society in India, has its own style of cooking. India has varied, diversified, and distinct recipes. Indian cooking is unique full of custom, aroma and spices. It is popular for interesting recipes which are carried down from mother to daughter and from generation to generation. Indian food has strong flavors which are derived from spices, seasonings ingredients such as leafy vegetables, grains and fruits. It is enrich in six tastes such as sweet, sour, salty, spicy, bitter and astringent.
Indians consider cooking as an art. Indians follow several traditions in the method of food consumption. Indian meals consist of numerous dishes Food is most often eaten using fingers of right hand instead of the use of cutlery. In many Indian homes, food is prepared from scratch with fresh ingredients.. Indian meals consist of several variety of dishes

Meat Balls With Minced Meat

Minced Meat

Minced meat is a technique for rendering meat into very small pieces. Mincing is used to make different food items. Mincing can be done using different tools-meat grinders or mincer,food processor,grater knife or a chopping board. Any edible type of meat such as chicken, mutton, beef can be used for mincing meat. First separate flesh from the bones, so that it is easy for mincing. To get best results,poultry or tender cuts of meat should be used. Mincing can be done on fresh raw meats.In some cases ,if it is necesary we can just boil to soften it and then mince. Let us experiment preparing Meat Balls with minced meat.

Ingredients:
1)Minced meat (Mutton or Beef) :1/2 Kg
2)Pepper powder :1 tsp
3)Vineger :1 tbs
4)Salt to taste
5)Onions finely chopped :2 Nos
6)Ginger garlic paste :2 tsp
7)Green Chilly finely chopped :2 or 3 Nos
8)Cornflour :1 tbs
9)BreadCrumbs :1 tbs
10)Egg :1 Nos
11)Oil to fry
11)Curry leaves : 2 strips

Method of Preparation:

Pressure Cook Minced meat using 2 to 4 ingredients. Drain excess water.Put 1 tbs of oil in a kadai and saute the onions and green chilly. Add ginger-garlic paste. After sometime add cooked minced meat,curry leaves and salt.Cook till it is dry. Remove from fire.Then add ingredients 8 to 10 and mix well. Then shape it into small balls and deep fry.

Sandwich Pakora

Pakoras
Pakoras are served as snacks. It is often taken with tea. It can be used as appetizers for weddings, birthdays, or similar functions, and are eaten as starters in restaurants. It is a fried snack mainly seen in South Asia. It is an important part of Indian cooking. It is an essential snack of Pakistani food and Punjabi food also. Pakoras are also found in other South Asian countries such as Afghanistan, Bangladesh, Nepal and Sri Lanka. It can be used as substitute to fries or kebabs.In UK, pakoras are popular as a fast food snack Different varieties of Pakora’s are popular in Scotland and are available in chip shops. It is also called Baji in South India. It is named Baji along with name of the vegetable or ingredient prefixed to it. Some of the common pakoras are Onion Pakora,Potato Pakora,Egg Pakora....Here I am presenting a different variety- Sandwich-Pakora.
Ingredients:
1) Bread slices :8 Nos
2) Paneer slices (1 1/2 inch square slices) :4 Nos
For Preparing Potato Mix:
3) Potatoes :250 grams
4) Chilly Powder :1/2 to 1 tsp
5) Garam Masala Powder :1/2 tsp
6) Salt to taste
Boil and Smash Potatoes and mix ingredients 4 to 6. Keep aside.
For Curd Mix:
7) Curd :1 Cup
8) Jeera Powder :1/2 tsp
9) Chilly powder :1/2 tsp
10)Salt to taste
Beat curd and Mix all ingredients from 8 to 10.
For Batter:
11)Basin :1 1/2 Cups
12)Rice Four :1/2 Cup
13)Salt to taste
14)Soda powder :A Pinch
15)Jeera Powder :1/4 tsp
16)Chilly Powder :1/2 tsp
Mix all the ingredients from 11 to 16 along with water to make a thick batter.
For Green Chutney:
1)Mint leaves :2 Cups
2)Coriander leaves :1 Cup
3)Grated Coconut :2 tbs
4)Green Chilly :2 Nos
5)Lime juice :1 tsp
6)Sugar :1/2 tsp
7)Salt to taste
Grind all these ingredients,mix well and keep it aside.
Sandwiching of slices:
Apply green chutney to all pieces. Then spread potato mix over chutney. Then take 1 slice and place the paneer slices and place another bread slice over it. Press firmly so that the ingredients should not come out. Then cut into 4 pieces. Then dip each pieces in curd mix, then in batter and deep fry it.

Crispy Chicken Legs

Crispy Chicken

In past centuries, Chicken was only a dinnertime favorite. But now it signals social status in parties and functions. Even the cooking method symbolizes special events for making chicken items -Soups,stews,roast......
Dedicated home mothers will have some secrets for a juicy fried chicken inside and crispy on outside. The most significant factor for perfect chicken fry is the temperature of the oil and the actual step of frying. For any crispy item needs a lot of oil to deep-fry. It is best to start with fresh oil every time. If you fry frequently in the same oil, however, you have to strain your cooking oil through a coffee filter. Experiment this method of crispy chicken.

Ingredients:


Chicken :4 Nos
Cornflakes(crushed) : 5 to 6 tbs

To Marinate:
1)Pepper powder :1 tsp
2)Lime juice :1 1/2 tsp
3)Salt to taste

For Batter:
4)Egg :1 Nos
5)Cornflour :1 1/2 tbs
6)Maida flour :1 1/2 tbs
7)Soda Powder :A bit

Method of Preparation:
Marinate Chicken legs with ingredients from 1 to 3 for 1 hour. Mix Ingredients from 4 to 7 and make a thick batter (Add water if needed). Dip each Chicken legs in this batter, then roll it in crushed Cornflakes. Then deep fry. Serve hot with Lettuce leaves and Chilly sauce.

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Fish Kabab

Kababs
Kababs are made with meat and fish। The most commonly used meat other than chicken being lamb and mutton. Kabab can be served either as snack or as an appetizer. Crushed or desiccated ingredients can be substituted for fresh, but at the expense of taste. Frozen kababs are obtainable at convenient stores, but they don't go with fresh home-made kababs . It is usually eaten with a green coriander & chutney, served with onion rings and lemons. Kebab is never perfect without sauce! Here fish kabab is illustrated:

Ingredients:
1)boneless fish 1/2 kg

2)chana dal 1/2 cup

3)salt to taste

4)pepper powder 1 1/2 tsp

5)green chilly 2 Nos

6)egg 1 Nos

7)onion 1 Nos

8)chilly powder 1/4 tsp

9)ginger garlic paste 1 1/2 tsp

10)garam masala powder 1 tsp

11)coriander leaves

12)oil for frying

Method of preparation
Cook the fish with salt and pepper powder. Cook chana dal and make a fine paste. Finely chop onion, green chilly and coriander leaves. Smash the boiled fish and mix all the ingredients (without water) and shape into rolls or any shape and deep fry. Serve hot with green chutney.

Stuffed Chilly Fry

Chilli

Chilli is the crop belonging to Capsicum genus. Chillies are used as a spice and for garnishing dishes. Indian cooking is blended well in chilli. The climate in India was good to plant chillies and soon many varieties of chilli were available in India. Places like Andra Pradesh, Tamil Nadu, Gujarat, and Kashmir became famous for different varieties in chilli. India cooking cannot be imagined without the hot spice, chilli. Chillies have vitamin C and Vitamin A containing beta-carotenoids which are powerful antioxidant. It can destroy cholesterol which could cause major disease like heart diseases.

Ingredients:

1)Potato 1/2 Kg
2)Salt to taste
3)Chilly powder 1 tsp
4)Turmeric powder 1/2 tsp
5)Amchur powder 1/4 tsp
6)Chat Masala 1 pinch
7)Green Chilli with (big size) 10 nos
8)Ginger-garlic paste 1/2 tsp

For the Bater:

9)Basin 2 cups
10)Asafoetida 1/4 tsp
11) Soda powder 1 pinch
12) Salt to taste
13) Rice flour 1 tbs
14)Chilli Powder 1/2 tsp

15)Oil for Frying

Method of Preparation:

Boil and smash the potatoes and mix well the indegredients from 2 to 6, and keep it aside. Cut 1 side of the Green Chilly so that it is just opened (should not cut it) .Remove the seeds if necessary. Stuff the Chillies with potatoe mix.

Mix ingredients 9 to 14 with some water to make a thick batter.Then dip the Stuffed chillies into this thick batter and deep fry. Serve hot with chutney.

Bread Finger Fry

Bread

Fresh bread is valued for its flavor, smell and feel. It appetites if it is fresh. Old stiffened or dried breads is said to be stale. Nowadays bread comes in supermarkets and bakeries wrapped in paper or plastic film, or stored in a container such as a breadbox to keep it fresh longer. Breads can be refrigerated so that mold grows more slowly than bread kept at room temperature. The inner, soft part of bread, the crumb is used mainly. The small bits of bread called crumbs are mainly used as outer covers in most of the snacks. The outer hard portion of bread is called the crust. Breads are soft and delicious with a crispy crust. One bread snack that can be made out of bread is reciped here.

Recipe of Bread Finger Fry:

Ingredients:

1)Cauliflower 100 gms
2)Beans 100 gms
3)Carrot 100 gms
4)Capsicum 100 gms
5)Onion 1 large
6)Green chilly 2nos
7)Salt to taste
8)Cornflour 1 tbs
9)Maida 1 tbs
10)Ginger garlic paste 1 1/2 tsp
11)Chilly paste 1tsp
12)Read slice 5 or 6

13)Oil to fry
Method of preparation:
Finely chop all the vegetables and green chillies. Mix all the ingredients with little water and make it into a thick paste. Take the bread slice and spread this mix on it.put some sesame seeds over it. And fry it in oil. Cut it into 3 or 4 pieces (finger shaped) and again put it into the oil and deep fry it . Take it and put some grated cheese and serve hot.

Green Chicken Fry

Chicken

Chicken is a poultry meat. Chicken is one of the mainly used meats in the world. The meat can be cooked in many different ways. Popular chicken dishes include roasted chicken, fried chicken, crispy chicken, tandoori chicken, butter chicken, chicken 65......
Chickens can be cooked in different ways. It is best to soak (marinate) the chicken overnight or for some with buttermilk or lime juice which moisturizes and softens the meat.

Recipe of Green Chicken Fry :

Ingredients:

1)chicken(with or without bone) 1/2 kg
2)egg 1 nos
3)ginger &garlic paste 3 tsp
4)coriander leaves 1 bunch
5)mint 1 bunch
6)curry leaves 3 to 4 strips
7)green chilly 6 to 7
8)pepper powder 1/2 to 1tsp
9)curd 1 1/2 tbs
10)lime juice 2 tsp
11)suger 1/2 tsp
12)turmeric powder 1/4 tsp
13)salt to taste
14)garam masala 1 tsp
15)cornflour 1 1/2 tsp
16)maida 1 1/2 tsp
17)bread crumbs 1 tbs

18)oil to fry

Method of Preparation:

Cook chicken with salt,curd, 3 tsp ginger garlic paste ,pepper powder,without adding water.keep it aside. Grind all the balanced ingredients except ingredients 15 ,16,17 and make it into a fine paste. Add the paste into the chicken and mix well. Then deep fry. Ready to serve.

Egg Pakoda

Eggs

Bird eggs are common food and one of the best ingredients used in cooking. They are easy to prepare. Eggs should be handled, cooked and stored properly to avoid food poisoning. Chicken eggs are the most commonly used bird eggs. Duck eggs,and smaller eggs such as quail eggs are occasionally used as ingredients.
Eggs are a good choice for a healthy diet. Eggs supply proteins,and other nutrients such as vitamins and minerals.Chicken eggs are widely used in many types ofdishes, both sweet and savory. Eggs can be hard-boiled, soft-boiled, scrambled, fried and chilled. Eggs can make different varieties of foods. Why not try one of these for your Snacks.

Recipe for Egg Pakoda:


Ingredients:
1) egg 6
2) salt to tast
3) pepper powder 1/2 tsp
4) chillypowder 1 tsp
5) basin 1 cup
6) rice powder 1 cup
7) soda powder
8) asafoetida 1/4 tsp
9) curry leaves
10) ginger &garlic paste 3/4 tsp
11) chopped coriander leaves 2 tsp
12)oil to fry

Method of preparation :

Boiled the egg and cut and cut it into four pieces. Mix all ingredients ,except egg with water to make a thick batter. Dip each egg pieces in this batter and deep fry . Sprinkle pepper powder over the pakodas and serve hot with green chutney.

Aloo - Paneer Fry

Aloo
Potatoes can be boiled in different ways. New potatoes can be boiled in their skins, but you should wash them first. Old potatoes usually need to be peeled before boiling. Small potatoes can be cooked as whole. Larger potatoes can be cut into pieces so that it will cook more evenly and quickly. Put the potatoes in a large pan and add enough water to cover them easily. It can be boiled in Microwave ovens also. Cooking with potatoes are popular throughout India and Pakistan. It can be used for cooking along with different dishes and snacks. Aloo-Paneer Fry is illustrated here. It can be used as a snack and can also be served with naan, chapati and bread.

Ingredients:

1)potato -500gms
2)salt to taste
3)pepper powder 1 1/2 tsp
4) garam masala powder 1/2 tsp
5)paneer 250 gm
6)egg white 1
7)bread crumbs 1 cup
8)oil to fry

Method of preparation:

Boil potatoes and smash it well and mix it with garam masala, pepper, salt and keep it aside. Cut the paneer into 1 inch long peices . Then fry it lightly . Take the potato mix and flatten it, place the paneer peice in the center and roll it in to a cylinder shape . Dip it in the egg white (instead of egg white you can also use maida-water mix) then roll it in the bread crumbs and deep fry till golden brown. Aloo paneer fry is ready to serve.

Chicken 65

Stories relating to the name of the dish Chicken 65

Chicken 65 is a hot and spicy snack of South India. The color and flavor can be slightly different from the one we prepare and seen may be due to the fact that they put loads of ajno motto and red food coloring to make it look attractive. There are many folk stories about the name Chicken 65.One of the stories is that in a South Indian hotel this dish was 65th item on the menu and everyone knew it like that. Therefore usually the dish was ordered as "Chicken 65". Another story tells that 65 ingredients were used in preparing the dish. Yet another story is that the spices must soak for 65 days. This is how it got its name. Whatever is the story, the chicken 65 would taste as hot and delicious. Learn how to prepare Chicken65 by following this easy recipe.

Recipe of Chicken 65

Ingredients:

1)boneless chicken 250 gm
2)salt to taste
3)kashmiri chilly powder 1 tsp
4)egg 1
5)cornflour 2 tsp
6)maida 2 tsp
7)ginger garlic paste 1 1/2 tsp
8)chopped garlic 2 tsp
9)chopped green chilly 5 or 6
10)hung curd 2or 3 tbs
11)curry leaves 4 or 5 stems
12)coconut oil or vegetable oil
13)red colour (if needed) 1/4 tsp
14)red chilly powder 1/2 tsp

Method of preparation:

Marinate the chicken with 1-8 ingredients and keep it for 1 hour. Then deep fry it. Pour some coconut oil in a kadai. Put chopped garlic and green chilly. Saute it for some time. After some time add the curd, red chillly powder and red colour. Boil it for some time. After that add chicken and the curry leaves and salt (if needed) . Mix it nicely and when it is dry change it on to a serving plate.

Paneer Balls

Paneer

Paneer is made by curdling boiled milk with lemon juice or other food acids. The curd is then strained and squeezed. Most varieties of paneer are simply pressed into a cube and then sliced or chopped. Paneer is one of the few types of cheese native to the Indian subcontinent, and is widely used in Indian cuisine and even some Middle Eastern Counties and Southeast Asian counties. Paneer is a main source of protein for North Indian vegetarians.
Some common paneer dishes are Paneer Balls, Aloo - Paneer Fry, Paneer Majestic, Palak Paneer, Shahi Paneer, Paneer Tikka, Paneer Pakora. It is also used along with other dishes and snacks also. I am presenting here Paneer Balls.

Recipe of Paneer Balls

Ingredients:
1)paneer 250 gm
2)finely chopped green chilly 2 nos
3)salt to taste
4)pepper powder 1 1/2 tsp
5)bread slice 2 nos
6)curd 1 tbs
7)baking powder 1/4 tsp
8)corriander leaves (finely choped) 2 tsp
9)maida 1 tsp
10)oil to fry

Method of preparation:

Smash the paneer and bread and mix all the ingredients and make it into small balls and deep fry it in oil. Serve hot with tomato sauce.

Prawns Chilly Fry

Prawns

The term prawn is used to illustrate any large shrimp. Peel the prawns and, if you are using large raw prawns cut along the back with a small sharp knife and pull out the dark thread which is the digestive cord. Clean the prawns and pat them dry. The pink prawns seen in storages are not 'fresh', but cooked. To maximize quality of prawns, they are boiled on boats at sea itself as soon as they are caught. The shells and heads can be used to make stocks and fish soups.Shellfishes are best on the day of purchase. It can be stored up to three days. There are numerous cooking uses. Prawn foods are a necessity of Asian cooking. Prawns are used in spiced dishes, used as fries and in sauces. Prawns can be used in preparing Snacks also. One Prawn snacks is illustrated below.

Ingredients:

1)king prawns 1/2 kg
2)aginomotto 1/4 teaspoon
3)pepper powder 3/4 tsp
4)green chilly paste 1 1/2 tsp
5)maida 1 1/2 tbs
6)cornflour 1 1/2 tbs
7)red colour (if needed)
8)salt to taste
9)egg white -1 egg
10)ginger garlic paste 1 1/2 tsp
11)oil to fry

Method of preparation:

Mix all ingredients excluding aginimotto on the prawns and keep it aside for 1 hour. After that add the aginomotto and deep fry it . Serve hot with chilly sauce.

Finger Fish

Fish is an essential part of the diet of humans in almost all countries in the world. It is consumed not only by human beings, but also by animals and other species. Fish serves as a chief source of protein. There are different types of fishes and it can be prepared in different ways. It can be cooked by baking, frying, grilling, poaching or steaming.
Fish sticks, also commonly known as fish fingers, are made using fish which can be battered or breaded. Sometimes they are available in the food section of supermarkets of South India and on menus in restaurants of North India.

Ingredients:
1)fish (boneless)-1/2 kg
2)salt to taste
3)pepper -2 teaspoon
4)soya sause 1 1/2 teaspoon
5)lime juice - 1 lemon
6)ginger garlic paste -2 teaspoon
7)cornflour - 1 cup
8)egg 1
9)bread crumps 1 cup
10)oil to fry

Method of preparation:
Cut the fish into finger shape(2 inch). Marinate the fish with soya sauce ,pepper,salt ,lime ,ginger garlic paste and keep it for 1 hour. After that dust the fish in cornflour then dip it in egg and roll it over the bread crumps. Fry it till golden brown and serve hot with tomato sauce.

Meat Bonda

Bonda
Bonda is a distinctive snack prepared in South India and North India. There are different types of Bonda. Vegetable Bonda, Meat Bonda. The method of making Bonda involves deep frying a filling of either minced meat, potato (or other vegetables). The out covering of Bonda’s can be made in different ways. One of them is by dipping in gram flour batter. Another typical way is to make cup shaped semi balls with a mix of maida and boiled poataotes. The second method is illustrated here. Usually Bonda’s are served with ketchup or chutney

Ingredients:
1)maida 300gm
2)potato (boiled and smashed) 500gm(increase or decrease according to its mixing
with maida)
3)ghee or vanaspati 1 teaspoon
4)salt to taste
Method of Preparation:
Mix everything and knead to a soft dough and keep it aside for half an hour।
Ingredients for filling:
1)chicken or mutton mince(keema),(boiled with salt,vinegar and turmeric powder) 250gm
2)finely chopped onions -3
3)finely chopped green chilly -2
4)pepper 1 teaspoon
5)chilly powder 1 teaspoon
6)garam masala powder 1 teaspoon
7)ginger garlic paste 1 1/2 teaspoon
8)salt to taste
9)oil to fry
Method of preparation:
Fry chopped onion till brown. Add the chopped green chilies , ginger garlic paste and all the masalas. Saute for sometime . Add the keema. Cook for some more minutes till it is dry. Keep it aside. Take the maida mix.make small balls as round as a lemon. Convert it into a cap shaped ball. Fill it with meat. Shape it once more like a ball. Then deep fry till golden brown and serve hot .