How to Make Chicken Roast Simple Cooker

During Ramnan fasting, you need to add good nutritious food items. During this fasting period ... you can meet hunger and loss ... to get the energy you need for your body ... taking a balanced diet helps when you finish your fast. The dish we see today is the Chicken Rosie, which showcases the difference in tradition. This traditional chicken roast should be made in the pan and then converted to ovens. We have to make this chicken recipe in the biscuits cooker. It is also very easy to cook. Enjoy it during If tar or Surer.

required things:

Chicken - 1 kg (to cut into large pieces) pepper - 2 table spoon
 Butter - 2 tablespoons
 Garlic paste - 1 table spoon
 Green chili sauce - 1 table spoon
Tomato ketchup - 2 table spoon
Soy sauce - 1 table spoon
Salt - as per requirement
Oil - the required amount of engraving
 Garnish:
Carrot - 1 cup (thinly sliced)
Potato - 1 cup (thinly sliced)
Biscuits - 1 cup

Method:

1.Chicken the pies to cut into large pieces. That is, it is better to see two whole legs and chest cut.

2. Then press the brusier cooker and put the chicken pies clean.

3.Take 2 tablespoons of pepper. The fresh source of refreshing ground grass is the best source. Otherwise ... it is best to use pepper powder in the market.

4. Add the pepper powder to the biscuits cooker.

5.Then add green chilli sauce, soy sauce and tomato ketchup. Once again, you have to bite everything in the Cooker Cooker. 6. Next, add the butter and garlic paste to the back.

7. If you use salt whisper ... you do not have to add extra salt. Remember that sauce is natural in sauce. Adding salt to taste will add more flavor.

8. You do not need to add a paste.

9.Brusser should cover the cooker and put it on the stove.

10. The twin whistles need to be placed in the oven until it is heard.

 11. Now, if the chicken peas are boiled in half, leave the chicken peas alone and leave the water on the cheese cookies.

12.Now you need to take the necessary kit for engraving and add oil.

13. Warm the oil well and then put it in a half-level boiled chicken peas. It should be trapped in a moderate heat. Yes, that chicken piece is necessary to speed up this process entirely.

 14. The chicken pies should be taken separately.

How to decorate:

1.Be careful to take the chopped carrot. Put it in oil and stuff it until smooth. It definitely requires you some hours. After that, the kit is tied with the towel and the carrot should be removed separately.

 2. Similarly, the potatoes should be smooth until smooth. The rest of the oil should be filtered with a kiton towel.

3. Take a pan and boil 2 cups of water. When it is boiling in a round, add some salt and boobs.

4. Then boil for 2 minutes ... that boobs need to boil until glossy green color.

5. Now take the carcasses and add some butter. That must be melted, but add the chopped garlic clove as well. For a few seconds it should be scratched (until the scent of the punt)

6. Now, add the flaky starch to the shoulder. It should be 5 minutes old. Keep it on a tray alone.

7. Put the chicken roast beautifully and put the chicken pies on the tray and sprinkle the stored water (in the buscher cooker). Then add the carrot and potato to the emblems. You can warm it and enjoy it with hot butter biscuits.

Mutton fry

A kind of mutton bajji

Ingredients:

Lamb meat  - 1 kg

Ginger- garlic paste – 2 tbsp

Turmeric powder – 1 tsp

Red chilly powder -  3tbsp

Rice flour              - 200gm

Corn flour            - 100gm

Lemon juice      - 2 tbsp

Curry leaves    - 2 fistful

Marinated green chilies – 20nos

Salt               - as reqd

Oil                  - 350ml

PROCEDURE:

Cut  the mutton into somewhat small pieces.

Add ginger- garlic paste, turmeric powder, red chilly powder,

Lemon juice and some salt to the mutton and marinate for an hour.

Mix rice flour and corn flour.Add water and salt and prepare a dough(like pakoda dough).

Add the marinated mutton to the dough and allow to settle for 10 mins.

Deep try the mutton like bajjis.

In  the  same oil, deep fry the curry leaves and the chillies( marinated in lemon juice and salt for a day).

-         serve the mutton fry and the curry leaf- green chilly fry while hot.

Kozhu kottai

Spicy rice balls

INGREDIENTS:

Rice flour            - 1 cup

Water                 - 11/2 cups

chilly powder    - 1 tsp

Asafoetida (kayam) powder – 2 piches

Oil   - 2 tsp

Mustard seeds – ½ tsp

Dry red chillies (kollamulaku) – 2 nos

Curry leaves  -1 sprig

Salt   - as reqd

PROCEDURE:

Boil water in a pain

Add chilly powder and asafetida.

Make a paste of rice flour and add to the boiling water stirring continuously to avoid lumps.

Add salt to taste.

Keep stirring,  till it thickens.

Alternatively, pour the b oiling water into the flour and mix with spoon.

Allow it to cool.

Roll into small balls of the size of marbles.

Apply a little oil on your hands while doing so.

Steam the balls for 5 minutes.

Allow  it to cool.

Heat oil in a person.

Add mustard seeds, red chillies and curry leaves.

Add the rice balls and stir.

-Serve hot.

CHILI CHICKEN

         

       

   

Indo chinese chili chicken dry

Ingredients:

Chicken(boneless)  - 500 gm

Green chilies          - 4 nos

Ginger                    - 1 inch piece

Garlic pods             - 10 nos

Raddish orange color- 1/2tsp

Red chili powder      - ½ tbsp

White vinegar          - 2 tsp

Soya sauce             - ½ tsp

Green chili sauce   - 1 tbsp

China salt (ajinomotto) – 1 tsp

White pepper              - 1 tsp

Coriander leaves/ cilantro- 1 tbsp

Spring onions    - 1tbsp

Refind oil for deep frying

For marination:

Multi purpose flour – ½ tbsp

Corn flour              - 1 tbsp

Egg                      - 1

Salt                     - as reqd

PROCEDURE:

1)  Marinade chicken in the mentioned marination ingredients for atleast an hour.

2) Heat oil in a deep skillet

3) Fry the chicken pieces on medium flame, until they are golden brown and keep them aside.

4) Heat I tbsp of oil in a skillet.

5) Saute ginger and garlic pieces for half a minute.

6) Add the friend chicken pieces to it.

7) Add vinegar, soya sauce, green chilli sauce and mix well.

8) Add a cup of water to it.

9) Add red chili powder, china sallt, salt (if necessary), reddish orange colour and cook.

10)            When half of the water is evaporated, add green chilies to it and cook, till it gets dry.

11)            At the end, add white pepper, coriander leaves and spring onions to it.

12)            Serve hot.

potatoes tokla

What is needed

Dosa flour - 1 cup,
Semolina - 2 tablespoons,
Salt - for need,
Boil the cooked potatoes - 1/2 cup, idli chilli - 2 tablespoons.
  
Seasoning ...
  
Mustard, turmeric - 1 tbsp,
Curry leaves - little,
Coconut - little,
Oil - for need.


How to do it

In the dough maize rice, idli chilli powder, potatoes and salt to mix and grate the ingredients given. Add the oil on the tray and pour the dough into the steak and steak for 10 minutes and serve hot. In the favorite bowl pour the dough and take the preferred shape.

Kitchen Tips

* If you eat nuts and fry in a mug of sugar, milk and cardamom in a fridge, it will be like ice cream in the sun.

* When the lemon leaves lemon leaves, ghee is clean and aromatic.

* When the vegetables are frying, the pods will be replaced by coconut powder instead of the flowers and sprinkle the sprays.

* Fry the dough with a little ghee until it becomes green, then add a little chilli powder, salt and peanut powder and put the dough on top of the potatoes, rhubarb, rice and bacon.

* Pour the knob or turnip into the carrot pole. Instead of mixing it with pucca flour, take a piña. Flavor and flavor

* A handful of rice is cooked in a pan, with coconut pulp and stone salt to taste and add it to the turquoise. The smell of the mind is enchanting.

* Do not have rice flour to do rava dosa? Why worry? Mix the required rice in a mixture and mix it into the dough. I'm tired of tasting!

* When cooked in the cheesecloth, cook it on the guava leaves and cooked. This leaves pull down the erosion, and the tongue does not cause itching.

* If the vinegar is mixed with water in the spices when the fish is cooked, the filling of the fish will be tasty.


* When the banana is added, a sprinkler sprinkler with the addition of the tulip is a separate.

* Parboiled rice 500 gram, urad dal and 150 grams separately in water the night soaking, grinder separately on the ground, both together and salt, mix, morning manpanaiyai quarter of water pouring hot, kottankucci fabric in the dough, pouring pot straw spread over the 15 minutes after the take off. Idly is a soft, sweet, and 2 days old.

* When boiling for curds, add 5 or 6 cashew nuts and grind it in half.

HORSE MEAT IDIYAPPAM (குதிரைவாலி இடியாப்பம்)

Kutiraivali idiyappam

Six times more fiber is in the horse-cavity than wheat. Let's see how the cavalry rice today.

Nutritious cucumber beats

Ingredients:

Horse meat rice - half a kilo,
Salt - a teaspoon,
Coconut - a teaspoon,
Coconut milk - foot cup,
Country sugar - 4 tablespoons.

Method:

* Wash the horse rice and rinse it for an hour, then dry up the water, dry it in the shade and put it on the machine and grind it off.

* Take a bowl of flour in a bowl, add oil and salt in warm water and sprinkle a little.

* If the dough is dried up in the idiopa axis and steadily steadily in the steam, the breeder is ready.


* Serve with Jagger and coconut oil.

AVAL PONGAL

Pongal can make it easy to eat nutritious meals in the morning. Let's look at its method description today.

required things :

Shell - 1 1/2 glass
Alcohol - 1/2 glass
Salt - the required amount
Coconut - a little bit
Coriander - decorate

Shine:

Oil - 1 tsp
Ghee - 2 tbsp
Pepper - 1 tsp
Cumin - 1 tsp
Green beans - 2
Ginger - 1 piece
Caesarean - 2 tablespoons

Curry leaves - 1 ink

Method:

* Ginger, coriander, pumpkin powder.

* Wash it well and soak it in water for 5 minutes, then water thoroughly squeeze and leave alone.

* Keep the appetite down in the spring. Or cook two cooks to cook.

* Put the oven on the oven and pour the oil and ghee in hot and shriveled ingredients and then add it.

* Add salt to it and add 3 cups of water to the mixture. Keep the stove low in the fire.

* When the pongal is ready, add some ghee and sprinkle with coriander.

Additional notes:

* We need to use a rash.

Cumin seeds dosa

It is good for the body to add small meals every day. Let's see how to make dhoti in the rice today.

Nutritious breakfast

required things :

Division - a cup
Rice flour - foot cup
Yogurt - a cup
Water - 2 cups
Pepper powder - 1 tablespoon
Green chilli - 2
Cumin - half a teaspoon
Ginger - 1 piece
Onion - 2

Shine:

Mustard - 1 tsp
Curry leaves - a bunch
Chilli powder - 2

Method:

* Ginger, onion, pumpkin powder.

* Fry the rice well in the frying pan and put it in a mask.

* Pour the rice, rice flour, curd and water in a rice bowl to dissolve the salt and make it as much as possible. You can add water if desired.

* Mix pepper with flour and mix it with pepper powder, add ginger, green pepper and onions.

* Mix mixed dough for half an hour.

* We have to cut down and add to it.

* Take the dough in the oven at the stove and take the dough in a dough spoon and sprinkle it on the lid and turn the oil on both sides.

* Nutty drained seborrhea dosage ready.

* Tomato chutney and coconut chutney will be delicious.

Aval Dosa

Ingredients
                 1 cup Poha (Aval/Pressed Rice)
                 1/4 cup Rice powder
                1 Onion (finely chopped)
                 Asafoetida (hing) powder
                1 tsp Cumin seeds
               2-3 Green chilly (finely chopped)
                1 small piece Ginger (finely chopped)
                2 tbsp Corriander leaves (finely chopped)
                Salt.
Method
           Soak the poha in water for 15-20 minutes. 
           Grind it along with rice powder in mixie.
          Add the chopped  items in it and mix well. 
          Add required salt and the coriander leaves.
           Make dosas just as you make the normal dosas.  
        You do not have to spread the same on the tava as it               spreads own its own.

Make Sou-para Cutlet

Is the rice remaining? Make Sou-para Cutlet!

The rainy season you arrived has arrived. Just look at the rain and watch the rains in hot air with a hot coffee in the gunny air. What are you doing at home in your house during this rainy season? Do not worry, you can make a delicious rice cutlet in your home.
Because this rice cutlet is a delicious snack to your tongue, it will definitely change your rainy season to a new experience you have never seen. You would not know what to do if Rice left. But now you can easily rice cutlets.
This snax will definitely keep your home children tastier. It is much healthier than other chips. Add chutney along with it will be very tasty.
Let's see how to do this rice cutlet right now.
Number of serving: 10 cutlets
Time to prepare: 15 minutes
Cook time: 10 minutes

required things

Cooked rice - 1 cup
Boiled potatoes - 1 (peel and mash)
Vegetables (green beans, umbrella chilli, onion paper, red and yellow umbilical chilli and carrot) - 1 cup (chopped)
Big onion - 1 (chopped)
Ginger - 2 table spoon (chopped)
Green chilli - 1 (chopped)
Chilli powder - 1/4 "table spoon
Coriander leaves - 2 tablespoons (chopped)
Salt - as per requirement
Turmeric - a little bit
Almond powder -1 / 2 table spoon
Powder powder - 1/2 table spoon
Maize corn flour -1 table spoon
Flour Flour - 3 Table Spoon
Oil - 3 table spoon (for frying)

Method:

1. Take a pot and mix all the ingredients mentioned above except the oil.
2. Hold the hand and rub it well. Only then will know its term.
3. Now you can take a tast and add salt and bake.
4. Be careful to keep the rice well mousse.
5. Put some dough on a plate.
6. Now we have to make a tickle with a mixture made. This means that the mixture should take a little bit and roll in a flat cutlet form. This is Tikis. Keep this ticki in a flour-shaped tray.
7. Add a handkerchief and put it in a pan with oil in it.
8. If the oil is moderately hot, tick the fish in one of them.

9. Tickles should be nice and fry twice until you come back to gold.

10. You must be repaired until gold is coming.
11. Take a plate and filter the oil tube paper
12. Now put the fridge on the tray.
13. Tasty Rice Cutlets Ready
With this cuttle sauce or saffron and mint chutney, it will be very tasty.
Keep in mind
It is important to put the cuttings on the plate and sprinkle the dough. This helps to avoid cutting the cutlet tray
Even if you use roasted pumpkin dough instead of pasnan mu, the cutlet is good.

If you want to have a delicious cake cutlet, use ghee to crack.
You can also use olive oil for health
And you're getting ready to make your home in haste

Potato biscuits

What is needed
  
Maita, wheat flour - 1/2 cup of milk,
Salt - little,
Cumin - 1 tbsp,
Oval - 1/2 teaspoon,
Honey - 1 teaspoon,
Fermented oil - for need,
Powdery mashed potato - 2.


How to do it
  
Mix all of the ingredients except the oil and mix it together and sprinkle a little water and mix it into a flour and cook in hot oil and serve hot oil.

Wheat Rocha para ta

Ingredients:

Wheat flour - 1 cup,

Salt, oil - for need,

Ghee - 3 tablespoons.

How to do it

Add wheat, salt, ghee and chop the dough for 1 hour. Divide the dough into equal quantities, take a round and rub the oil on the chapati board. Rub the oil on it and sprinkle a little wheat flour, roll on both sides and fold it into a fan. Put it on the palm of a little heavily parched, put in a hot sausage and leave the ghee on both sides well and get warm and serve hot.

CURRY LEAF KUZHAMBU

 

INGREDIANTS:

               Tamarind                - 1 small line size

              Red chilies              - 5

           black gram dhal          - 11/2 tsp

          Mustard seeds             - 1/2 tsp

           salt                             - 2 tsp

            Asafotida                 - a bit

           curry leaves              - 2-3 tables spoons

In a little oil fry black gram, asafotida and red chilies. Grind them with curry leaves, salt and tamarind to a smooth paste. Dissolve this in half liter of water and simmer for 15-20 minutes till it gets little thickened.Season with mustard seeds.

PARUPPU URUNDAI KUZHAMBU

                                                   

                                                          PARUPPU URUNDAI KUZHAMBU   

INGRENDIENTS:

Thur dhal        - 1 tea cup

Red chilies  - 4

Tamarind    - 1 lime size

Asafoetida  - a bit

sambar powder - 1 1/2 tsp

salt - 3 tsp

Mustard - 2 tsp

curry and coriander leaves -

Soak the dhal in water for two hours Strain and grind well with a little asafoetida, 1 tsp. salt and red chilies. Heat i table spoon of oil, and mustard when it crackles, add the paste and mix well so that it should not stick to the bottom of the vessel. After five minutes, remove from the fire. Make it into small balls of about lime size.

Soak tamarind and extract juice for about 1/2 to 1/2 liter. Add sambar powder, a bit asafoetida and salt. Season with mustard and simmer. When it starts boiling, add the balls one by one. After adding all balls, let it simmer for few more minutes.( Ball will start flowing when they get cooked) Remove from the fire. Add curry and coriander leaves.

Buttermilk kuzhambu

                                 Buttermilk kuzhambu

             ingredients:

   buttermilk( slightly soured)       - 1 cup

Rice flour                                      - 1/2 tsp

coriander seeds                             -1  tsp

black gram   dhal                          -1 tsp

fenu greek                                     - 2

red chilies                                      - 2

green chilies                                  -2

grated coconut                               - 1 table spoon

mustard seeds                               - 1/2 tsp

Asafoetida                                     - a bit

Add a pinch of turmeric, salt, rice flour, curry leaves to buttermilk. I eat a little oil, add black-gram dhal, coriander seeds , fenugreek and red chilies, Fry until, golden brown and grind along with coconut and green chilies to a smooth paste and this paste to buttermilk. Dissolve well Keep it on fire and simmer for while. Don't boil too long. Remove from the fire. Season with mustard in a little coconut oil.                 

Button mushroom 65

                                        Button mushroom 65

What is needed

Butter mushrooms - 200 g
Rice flour - 100 grams
Maida flour - 6 spoon
Yogurt - a small amount of glass
Molybdenum - 3 spoon
Chili powder - 3 spoon
Powder powder - 3 spoon
Kesari powder - 1/4 spoon (red)
Ginger garlic paste - one-half spoon

How to do it

Wash the butter mushroom well and cut it into an overdose chisel. Now add the rice flour, maize flour, yogurt, molybdenum, powder, chili powder, kesari powder, ginger garlic paste. After a few minutes to melt, add the mushroom mixture to the frying pan. That's all ... let's eat. You can also become a vegetarian for food.

Meal Maker Briyani

                 Excellent Meal Maker Briyani ...

Required things :

                Basmati Rice             - 1 1/4 cups

              Meal Maker                 - 3/4 cup

                   Onion                      - 1 nos

                Ginger garlic paste     - 2 tbsp

                 Caram Masala           - 1 tbsp

                Chilli powder              - 1/2 teaspoon

                   Coconut milk            - 1/2 cup

                   Water                         - 1 1/2 cups

                      Salt                         - the required amount

Grinding...

                         Tomato                 - 1 (chopped)

                         Coriander             - 1/4 cup

                            Mint                  - 1/8 cup

                         Pepper                 - 1/2 teaspoon

                           Anise                    - 1 tbsp

Talippatarku ...

                                    Oil                 - 2 tbsp

                                    Ghee             - 1/2 table spoon

                                    Cloves           - 2

                                    Cardamom   - 2

                                     Bar               - 1/4 inch

                                     Cumin           - 1/2 teaspoon

                                  Biryani  leaf      – 1

      Method:

                 * Cut the onion in long slices.

                    * Wash the basmati rice well.

* In a cup of water, add 1 tablespoon of milk and a little salt to boil, add the mixture to the mixture for 10 minutes separately. Then take it separately in a bowl and wash it off in cold water three times.

* Grips the ingredients to grind and put them in the mix.

* Put the cooker in the oven and add ghee and oil, add ginger garlic paste and ginger onion.

* When the onion is tender, add the grated powder and green flour.

* Then add chilly powder and gram masala to the green flavor.

* Then add the millet mackerel and a little salt and stir well, and basmati rice is washed with water and stir well for 15 minutes.

* Finally, if it is coconut milk, add water, boil the cooker and drop down 3-4 whistles on the lower fires, Meal Maker Brandy Ready !!!.