Egg Pepper Fry Recipe | HungryForever

Sundal Recipe | HungryForever

Chana sundal is a south indian stir fried dish made with white chickpeas. sundal is basically a dry legume-lentil preparation spiced, tempered along with fresh coconut.

INGREDIENTS

• ½ cup kala chana or black chickpeas
• 2.5-3 cups water for pressure cooking the black chickpeas
• ¾ tsp black mustard seeds
• ¾ tsp urad dal/spilt & skinned black gram
• 1 green chili chopped
• 1 dry red chili kept whole or halved & deseeded
• a pinch of asafoetida/hing optional
• 1-2 tbsp Grated fresh coconut
• 10-12 curry leaves/kadi patta
• few drops of lemon juice optional
• 1 tbsp coconut oil or peanut oil
• rock salt as required

INSTRUCTIONS

1. Soak the kala Chana or black chickpeas overnight.
2. Next day, in the same soaked water, cook the chana in a pressure cooker till they are completely cooked. add more water if required in the cooker.
3. Add salt too when cooking the chana. then strain the kala chana and keep aside.
4. Don’t drain the stock. it is rich in nutrients and can be used for making chapatis or added to breads, curries and even dals.
5. Heat oil in a pan. add the mustard seeds and urad dal.
6. The mustard seeds will crackle and the urad dal will get browned.
7. They almost take the same time to cook on a low flame.
8. Immediately, add the curry leaves, red chilies and asafoetida. fry for 10-15 seconds.
9. Now add the cooked black channa and salt. stir and saute for 4-5 minutes on a low to medium flame.
10. switch off the flame and add the coconut. sprinkle the lemon juice. stir well.
11. Serve the black chana sundal as prashad or naivedyam.

Recipe Link : https://www.hungryforever.com/recipe/kala-chana-sundal-recipe/

Churma Ladoo Recipe | HungryForever

Churma ladoo is a sweet prepared combining wheat flour, gram flour, sugar, cardamom, ghee and semolina.It can be easily prepared and is also healthy.

INGREDIENTS

• 2 cups whole wheat flour
• 4 tablespoons semolina
• 1 1/2 cups ghee
• Milk as required
• 1/2 cup jaggery
• 1 cup Poppy seeds roasted khuskhus/posto
• 1/4 teaspoon green cardamom powder

INSTRUCTIONS

1. Mix flour and semolina in a bowl. Add ½ cup ghee and mix well.
2. Add milk as required and knead into a stiff dough. Divide dough into round or elongated shapes.
3. Heat sufficient ghee in a kadai and deep fry these till golden brown and crisp. Drain on absorbent paper and let them cool.
4. Coarsely grind them and transfer into a bowl. Heat 1 cup ghee in a non stick pan, add jaggery and stir till it melts.
5. Spread khuskhus on a plate. Add the melted jaggery to the ground mixture in the bowl.
6. Add green cardamom powder and mix well. You can also add nutmeg powder or powdered nuts if you wish.
7. Shape the mixture to even sized laddoos and roll them khuskhus. Arrange the laddoos on a serving plate and serve when completely cooled.
8. You can also serve them in an airtight container.

Visit : https://www.hungryforever.com/recipe/churma-ladoo-recipe/

Chicken Cafreal Recipes | HungryForever

Chicken cafreal is a spicy, flavorful, marinated chicken that’s incredibly. sharing this wonderfully easy and tasty recipe!

INGREDIENTS

• 7 chicken tangdi
• Ginger chopped
• Handful garlic chopped
• Handful fresh coriander leaves chopped
• onion chopped
• 2 stick cinnamon
• 2 tsp Cloves
• 2 tsp pepper
• 2 tsp cumin
• 2 tsp coriander seeds
• 2 onions julienned
• 8 tbps green chillies
• 4 tbps red wine vinegar
• 2 tbps sugar
• turmeric
• 2 dollops butter
• 4 tsp refined oil

INSTRUCTIONS

1. Add cinnamon, cloves, pepper, cumin & coriander seeds in a preheat pan.
2. Roast them all together and transfer to a grinder.
3. Add ginger, garlic, coriander leaves and spring onion to the grinder.
4. Dry roast green chilies in a pan and transfer to the grinder.
5. Now add red wine vinegar, sugar, and nice amount of chopped coriander leaves along with a touch of water and grind to a paste. This the cafreal masala.
6. Flavour the chicken tangdi with cafreal masala
7. Cover it and put in the freezer for 20 minutes.
8. Drizzle oil in a preheat pan and add onions and fry them well.
9. Transfer it to a platter. Add oil in the pan again and place the marinated chicken legs in it.
10. Cover the pan and cook it away for 7- 10 minutes.
11. Add the fried onion back to the pan and mix it well. Add a couple of dollops of butter and stir.
12. Serve it on the platter.

Visit : https://www.hungryforever.com/recipe/chicken-cafreal-recipes/

Apple Jalebi Recipe | HungryForever

Apple Jalebis can be best described as apple wafers dipped in the flavorful sugar syrup. This is a modified version of Jalebis. They taste best when served hot.

INGREDIENTS

• 2 medium apple
• ½ cup Refined Flour maida
• 2 tablespoon semolina rawa/suji
• 2 tablespoons Cornflour/ corn starch
• baking soda a pinch
• Oil for deep frying
• ½ teaspoon Vinegar
• 2 cups Sugar syrup with saffron
• saffron strands for garnishing

INSTRUCTIONS

1. eat sugar syrup in a non-stick pan till warm.
2. Whisk together refined flour, heaped teaspoon of semolina, heaped teaspoon of cornflour, baking soda and sufficient water to a thick smooth batter.
3. Core the apples and cut them into thick roundels. Soak them in water to which lemon juice has been added to prevent them from get discoloured.
4. Heat sufficient oil in a kadai.
5. Add vinegar to the batter and mix well.
6. Remove the apple roundels from the water and pat them dry with kitchen tissue.
7. Dip the apple roundels in the batter and slide them in the hot oil and deep-fry till golden and crisp. Drain them from the oil and dip in the sugar syrup.
8. Serve hot garnished with saffron strands.

Visit : https://www.hungryforever.com/recipe/apple-jalebi-recipe/

Palak Chicken Recipe | Hungry forever

Chicken Palak a classic Indian dish for palak (spinach) chicken. Popeye would love this dish! This is a nutrient rich, low-fat and low-calorie meal that is great to have on rotation as part of a healthy diet.

INGREDIENTS

• 2 large bunches spinach leaves finely chopped
• 800 gram Chicken
• 2 tablespoons Oil
• 2 teaspoons Cumin seeds
• 1 inch Ginger chopped
• 2 tablespoons Split Bengal gram soaked chana dal
• Salt to taste
• 1/4 teaspoon Turmeric powder
• 2 medium Onions cubed
• 1 small Bottle gourd cut into small cubes lauki/doodhi
• 5-6 green chillies finely chopped
• leaves Fresh fenugreek finely chopped 1 small bunch methi
• 2 medium tomatoes roughly chopped
• 1/2 teaspoon red chilli powder
• 1/2 teaspoon Garam masala powder

INSTRUCTIONS

1. Heat oil in a deep non stick pan.
2. Add cumin seeds, ginger and chana dal and mix. Add one cup water, salt and turmeric powder and mix. Cover and cook for two minutes.
3. Add onions, bottle gourd and green chillies. Mix and add fenugreek leaves and spinach leaves and mix well. Cook for two to three minutes. Add tomatoes and mix. Cover and cook till the vegetables are cooked and soft.
4. Meanwhile add salt, red chilli powder and garam masala powder to the chicken and set aside to marinate for ten to fifteen minutes. Once the vegetables are cooked, mash them with a hand blender. Add chicken and mix. Cover and cook till the chicken is done.
5. Serve hot.

Visit : https://www.hungryforever.com/recipe/palak-chicken-recipe/

Carrot Puree Recipe | HungryForever

Nutritious carrot is one of the must have vegetables for the babies. Most babies love the sweet taste of carrot. Carrot puree is versatile. It can be mixed with grain cereals, made into a warm soup as well.

INGREDIENTS

• 1 large carrot peeled and diced
• Water for steaming

INSTRUCTIONS

1. To begin making carrot puree recipe, first wash and peel the carrots. Cut them into slices.
2. Add the carrot slices to a pressure cooker. Add 2-3 tablespoon water to it. Pressure cook the carrots for 2 whistles. Put the pressure cooker under running tap water and let it cool. Alternatively, you can steam the carrot pieces in a baby food steamer and blender.
3. You can also cook the carrots in a pan covered till they become soft. However cooking in a pressure cooker/ steamer just saves on time and is healthier as quick cooking preserves most nutrition.
4. Once the carrot pieces are cooked well, put them in a baby food blender and make smooth puree. Add more water to achieve smooth and thin consistency.
5. Serve the carrot puree to the baby, by adjusting the consistency by adding a little water to the puree if required.

Visit : https://www.hungryforever.com/recipe/carrot-puree-recipe/

Burmese Chicken Curry Recipe

Burmese chicken curry is an easy lunch or dinner that’s great for a gang.This chicken curry simple Asian slaw for a fresh and flavoursome lunch.

INGREDIENTS

• 1 medium chicken
• 1 teaspoon fish sauce
• 1 large onion
• 3 garlic cloves
• 1 inch gingerroota simple Asian slaw for a fresh and flavoursome lunch.
• 1 cup vegetable oil
• 1 teaspoon turmeric powder or 1curry powder
• 2 teaspoons paprika
• 2 teaspoons hot chili powder
• 1 teaspoon Salt

INSTRUCTIONS

1. Clean and cut chicken into pieces and marinade in fish sauce and tumeric powder.
2. Process onion, garlic and ginger in food processor.
3. Fry the onion-garlic-ginger mixture in oil until fragrant in skillet or wok.
4. Add the chicken pieces stir to coat.
5. Make a paste of parika, chili powder and salt with a little water and add to the chicken.
6. Cover and cook over medium-high heat for 15 minute.
7. Turn chicken pieces and cook for another 15 min or most of the liquid is gone.
8. Cover and rest for 15 min before serving over freshly cooked jasmine rice.

Recipe : https://www.hungryforever.com/recipe/burmese-chicken-curry-recipe/

Chicken Haleem Recipe | HungryForever

Chicken Haleem, a very popular dish from the Hyderabadi cuisine is an awesome and rich dish made with wholesome mixture of chicken, lentils, dry fruits and broken wheat.

INGREDIENTS

• 1 tablespoons ginger garlic paste
• 1/2 cup onion chopped
• 1/4 cup Rose petals
• 5 numbers green chilly
• 1/2 cup ghee
• 1/2 cup Dalia (broken wheat)
• 1/4 cup oats
• 6 numbers Almonds
• 1 teaspoons Chana daal
• 1 teaspoons Masoor daal
• 1 teaspoons Urad daal
• 1 teaspoons Moong daal
• 3 grams Sesame seeds
• 4 grams Cumin seeds
• 2 grams Cloves
• 3 grams Pepper Corns
• 2 inch Cinnnamon sticks
• 8 numbers Cardamom
• 2 grams shahi jeera
• 2 grams Kabab chini
• 750 grams Chicken
• 1 cup Milk
• Salt to taste
• 1/2 cup fried onions
• 2 tablespoon Yogurt(optional)
• 1/2 bunch coriander chopped
• 1/2 bunch Mint chopped

INSTRUCTIONS

1. Take a bowl add kabab chini, shahi jeera, green cardamom, cinnamon sticks, pepper corns, cumin seeds, moong daal, urad daal, masoor daal, chana daal, almonds, oats, broken wheat, mix this all together put it into the blender and make a powder.
2. Heat ghee in a pressure cooker, add ginger garlic paste, saut it and add chicken pieces, add chicken stock, mix it well, add fried onions, rose petals, curd, green chilly, chopped coriander, chopped mint, salt and add prepared powder, mix it well and put the lid on and let it cook for 2 whistles in a high flame and reduce the flame and cook it for 40 minutes in a slow flame. Then take potato masher and mash it like a paste, add ghee, mix it and switch off the flame and add lime juice, mix it well. Serve this hot.

Recipe : https://www.hungryforever.com/recipe/chicken-haleem-recipe/ click here for more recipe!

Khasta Roti Recipe | HungryForever

Khasta means flaky, crispy and soft flatbread made from wheat flour. You can serve it with hot gravy. It is easy to prepare. This delicious Indian recipe served as a Main.

INGREDIENTS

• 2 cup Wheat flour
• 2 eggs, beaten
• 1 teaspoon cumin seed
• 1 teaspoon Salt
• 6 tablespoons margarine
• 1 teaspoon baking powder
• 150 ml Milk
• 1 teaspoon grated ginger

INSTRUCTIONS

1. Sieve flour.
2. Add baking powder, salt, ghee, cumin seeds and grated ginger.
3. Mix.
4. Make into a dough using eggs and milk.
5. Keep aside, covered, for 20 minutes.
6. Divide the dough into 6 equal parts.
7. Shape them into round balls.
8. Flatten and roll out each piece to about 5″ (12 cms.) diameter.
9. Cook as parathas.
10. Serve hot and crisp.

Visit : https://www.hungryforever.com/recipe/khasta-roti-recipe/ click here for more recipes