EGG BAJJI/BANANA BAJJI/ONIONBAJJI

       BAJJI BATTER               

 INGREDIENT 

GRAM FLOUR.       -   1/2 CUP

RICE FLOUR.          -   1  - 2TBSP

CUMIN POWDER.  -   1/4 TSP

ASAFOETIDA.         -PINCH

CHILLI POWDER.       3/4  -1TSP

SALT TO TASTE

WATER TO MAKE   THICK   BATTER

BOILED EGGS                -  4

BANANA.         

OIL  TO DEEP-FRYING 

MAKE  BATTER 

TAKE A BOWL  PUT 1/2 CUP OF GRAM FLOUR

ADD CUMIN POWDER,SALT ,

RICE FLOUR,  ASAFOETIDA AND

 WATER TO MAKE A THICK BATTER

HEAT THE PAN WITH OIL, 

TO DIPPED THE EGGS  IN BATTER

PUT COATED  EGGS IN HOT  OIL. 

TO  DEEP-FRYING.  

WHEN    OUTER   LAYER  GET FRIED. 

REMOVE FROM  THE OIL.  

READY TO SERVE  HOT

 BANANA  BAJII

REMOVED THE SKIN   

AND CUT SLICES  OF  RAW BANANA .COAT THE BANANA  ON BATTER TO MAKE   DEEP FRYING  IN HOT OIL.

ONION  BAJJI

INGREDIENTS 

LARGE ONION.    -   1 SLICED 

GREEN  CHILLI.    - 1 SLICED

CURRY LEAVES 

FENNEL  SEEDS   - 1/2 TSP

 SALT  TO TASTE 

 BAJJI MIX.      -  2TBSP

WATER               - 1TBSP

 BAJJI MIX:(CHILLI POWDER,  

CUMINPOWDER, ASAFOETIDA.

 AND GRAM FLOUR.)

IN  BOWL , 

 PUT  ALL INGREDIENTS 

 TO MIX WELL. 

  TO MAKE SMALL  PORTION OF   ONION  BATTER .POUR  OIL ON HOT PAN. 

WHEN OIL GET HEATED  PUT ALL ONION   BALLS TO IT. IT'S  TURNED  GOLDEN BROWN   

REMOVE  FROM THE OIL

TO HOT SERVING. 

   

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STUFFED NAAN/BEEF STUFFED NAAN

 INGREDIENTS :

FOR MAKING  DOUGH 

 -----    ---- ---  ------

MAIDA.                  -1CUP

SUGAR.                  -1tsp

INSTANT YEAST.  - 1/2 TSP

SALT  TO TASTE 

WATER.     KNEADING DOUGH 

FOR MASALA FILLING :

ONIONS               -   2

G. CHILLI.             -  1

GINGER GARLIC - 1 TBSP

 CARROT AND BEETROOT  ( OPTIONAL) 

SALT  TO TASTE

 GARAMASALA.  -1/4TSP

MEAT MASALA.   - 2TBSP

( CHILLI POWDER,  FENNEL, CORIANDER, AND TURMERIC POWDER AND WHOLE  MASALA). 

 COOKED BEEF 

IN COOKER BEEF   ,SALT,  PEPPER POWER AND TURMERIC POWDER  TO PRESSURE  COOK IT.

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ROASTED FISH CURRY/VARUTHARACHA FISH CURRY, TRADITIONAL DISH

INGREDIENTS FOR ROASTING::

COCONUT.                      -1 CUP

SMALL ONION.              -10

PEPPER CORN.              -1/4 TSP

FENUGREEK.                  -1/4 TSP

FENNEL SEEDS.             -1/2 TSP

CORIANDER SEEDS.     -1 TBSP

CURRY LEAVES.             -2 SPRING 

CHILLI POWDER.            -2 TBSP

TURMERIC POWDER.    -1/4 TSP

 

MAKE IT  DRY  ROAST

  INGREDIENTS IN   GRAVY

FISH  ( MATTHI )        -12 TO15.

GREEN CHILLI            -1 OR 2

TEMARIND WATER   -1/2 CUP

CURRY LEAVES.        -2 SPRING 

SALT TO TASTE

TOMATO.                    - 1

CUCUMBER.              - OPTIONAL 

DRUMSTICK.              -OPTIONAL 

IN HOT PAN  ,

PLACE THE PAN  ON STOVE TOP. PUT I CUP OF GRATED COCONUT   AND 10 SMALL ONIONS , CURRY LEAVES ,

PEPPER CORN ,FENUGREEK ,FENNEL SEEDS AND CORIANDER SEEDS .

IF INSTEAD OF SEEDS, ADD POWDER

.(ADD  FINALLY ). NOW  ADD  CHILLI POWDER AND TURMERIC POWDER  .COOL  IT FROM  HEAT. 

IN  MIXTURE  JAR.TO CRUSH ROASTED  MIX . POUR  CUP OF WATER .and GRINDING  A  FINE PASTE.

 

PUT   CLAY PAN ON THE   STOVE

AND HEAT IT. POUR ROASTER PASTE

AND ADD  CUP OF WATER, AND DRUMSTICKS ,  TOMATO  TO BOIL and.  ADD CLEANED FISH  to it.

 TO MAKE  TAMARIND   PASTE WITH 1/2CUP OF WATER . IF U ADD MORE WATERY .  ADDED SALT  TO IT  SLOWLY  MIX WITH  SPOON 

AND CLOSE TO COOK  FOR  5-6 MINUTES

.ADD  CURRYLEAVES AND 

GREEN CHILLI , CUCUMBER ( OPTIONAL  )

 CLOSE TO COOK,WHEN THE GRAVEY IS READY ,OIL WILL   BE  FLOATED. 

   Tasty  curry ready

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WATERMELON MILKSHAKE

TakeWatermelon cutting to  small cubes

Put 2 cup of water melon  into a mixer jar .

Add  1/4 cup of sugar to it

Pour 1 cup of chilled  milk to grind  it for couple of minutes.  

Now ready to serve  .

Pour into serving  glass with some  dates and   ceshcash.

 

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ORANGE FRESH JUICE

 ORANGE   IS PEELED AND PUT IN A JUICER JAR  AND SOME SUGAR ADD  POUR SOME WATER TO IT AND  GRINDING  TO JUICE IT.  

SERVE WITH ICE CUBES. 

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ORANGE SARBATH

           ORANGE  SARBATH

INGREDIENTS :

1. ICE CUBE  -4TBSP

2.ICE WATER  -  1CUP

3.NANNARI SARBATH -2TBSP

4. ORANGE.   -1(CUT IT  HALF). 

5. LEMON    -1/2

6.PINCH OF SALT

7.GINGER.  - 1/2 INCH (crushed) 

8.GREEN CHILLI -1/2(crushed).

How-to  preparing

  ORANGE SARPATH

-------------------

1. TAKE LONG  GLASS   PUT ICE CRYSTALS ON IT

2. SQUEEZE ORANGE JUICE AND LEMON JUICE  .

3. ADD PINCH OF SALT TO BALANCE THE TASTE. 

4. DROP THE CRUSHED ESSENCE OF GINGER AND GREEN  CHILLI. 

5.AND   POUR  SARBATH  AND CHILLED WATER TO  MIX WITH SPOON.  

 NOW READY TO DRINK A SUMMER  SPECIAL  COOL DRINK ORANGE SARBATH. 

VIDEOS  ON YOUTUBE  FATHIMA COOKERY  https://youtu.be/IdWgZZtWTNo.

 WATCH THE VIDEOS  AND LEAVE COMMENTS.

          

             

           THANK YOU 

------====!!!!!¡!-----------.

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SOFT CHAPPATI AND SWEET SQUARE CHAPPATI

              SOFT  CHAPPATI

                --------------

INGREDIENTS 

1.WHEAT ATTA.   -1CUP

2.SALT TO TASTE

3. WATER. -  5TBSP (MORE  OR LESS, DEPENDING ON  ATTA). 

 MAKING. :

----------

1.PUT ATTA ON THE  BOWL AND SALT TO TASTE,  MIX IT.

2.  POUR WATER TO KNEADING SLOWLY  WITH HAND. 

3. TO MAKE A SOFT  AND SMOOTH DOUGH.  KEEP A SIDE FOR 10MINTUES. 

4.AFTER MAKE A PORTION TO BALL IT. 

5. PLACE THE BALL ON THE ROLLING BOARD. SPRINKLES  SOME FLOUR  DUST AND ROLLING  EQUALLY A ROUND SHAPE .

6.PLACE A HOT  TAVA ON STOVE. 

7. GREASE  OIL AND PUT THE CHAPPATI  TO COOK TWO SIDES.  

 ITS READY TO SERVE  WITH  SPICY CURRY'S  . 

---_------_-_------- ------------__---

        SWEET SQUARE CHAPPATI 

         --------------------------

INGREDIENTS  .

------------

ROLLED  CHAPPATI  - (NOT COOKED))

 FOR FILLING:

---@-_@---

1. SUGAR.        -1TSP(PER CHAPPATI) 

2. GHEE/BUTTER.  -  1/2TSP.

MAKING:

1. PLACE THE  FILLING  ON  ROLLED CHAPPATI  AND  FOLDED FOUR SIDE  LIKE BOX.  AND AGAIN  ROLLING.   

2.  PUT ON HOT  TAVA TO COOK BOTH SIDES WITH SOME GHEE.  

   LOVELY   RECIPE  ITS  FOR KIDS

   ===≠====!================!===

SOFT  CHAPPATI  AND SWEET SQUARE CHAPPATI   'S  READY TO SERVE YUMMY . 

 Videos on YouTube linkhttps://youtu.be/ncNDYPqOe6E .

       

                    Thank you 

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