Dragon Potato is an Indo-Chinese recipe. Here you can get the recipe of restaurant style crispy and spicy veg dragon potato. Mostly this dragon potato recipe falls under snacks recipe and dinner recipe like one pot meal recipe. This will surely give appreciation when it serves as or in kitty party snacks or picnic snack. This will become kids favourite snack. Surely children will relish on this. Chinese veg starter Dragon potato is similar to chilli potato and schezwan potato. Must try this quick and easy starter/snack Dragon potato at home.
Below is the unique and easy recipe of How to make Dragon Potato.
Hi, Welcome to The Yummy Lounge. Here is aromatic, smooth textured, delicious, dhaba style paneer bhuna masala recipe is shared. This is very similar to restaurant style paneer bhuna masala recipe.
Paneer Bhuna Masala is famous north Indian paneer recipe which falls under main course recipe. This north Indian curry Paneer Bhuna Masala contains paneer, cashew, curd, and indian masalas.
Must try north Indian subji paneer bhuna masala and share your thoughts in comment section.
Ingredients require for making Paneer Bhuna Masala :
Paneer : 150 gms cubed (half inch cut)
Oil : 4 tbsp
Cumin : 1 tbsp
Ginger Paste : 1/2 tsp
Garlic Paste : 1/2 tsp
Onion : 3 finely chopped
Capsicum : 1 finely chopped
Tomato Puree : From 3 Tomatoes
Curd 3/4 cup
Red Chilli Powder : 1 tbsp
Coriander - Cumin Powder - 1 tbsp
Turmeric Powder - 1/4 tsp
Garam Masala - 1 tbsp
Salt : To taste
Sugar : 1 tbsp
For cashew paste,
Cashew : 4 tbsp
Water : 4 tbsp
How To Make Paneer Bhuna Masala :
1. In bowl, add red chilli powder, coriander - cumin powder, turmeric powder, garam masala, add little water to soak them for one hour.
2. In another bowl, add cashew and hot water, soak for one hour.
3. After one hour, make fine paste of cashew with water. Keep aside.
4. Heat pan, add oil, cumin. When cumin splutter, add ginger - garlic paste and sauté for half minute.
5. Now add onions and capsicum and sauté till onions translucent.
6. Add Soaked mixture (step no.1), sauté for a minute or till oil separates.
7. Add tomato puree, 2 tbsp of water and sugar. Mix well and sauté till oil separates. Stir occationally.
8. Add cashew paste, curd and salt. Mix well and cook for 3-4 minutes. Stir occationally.
9. Add cubed paneer.
Note:
If you are using dairy paneer, it is advisable to deep fry first and then deep in hot water for 5 minutes, sieve water and then use in curry.
10. Mix well and cook for more 2 minutes.
11. Aromatic, smooth textured, delicious Dhaba Style PANEER BHUNA MASALA is ready to serve.
Serving Tip:
Serve hot with any Indian bread like Paratha, Naan, Kulcha, Chapati, etc.
If you like north Indian Gravy Paneer Bhuna Masala, must share your thoughts in comment box. Ask there, if you have any query about this paneer recipe.
Hi, Welcome to The Yummy Lounge. Here very yummy, Christmas special, Diwali Special, Kids favourite recipe chocolate balls recipe share. It is also know as chocolate ladoo. Here you can learn how to make chocolate balls at home. Must try this chocolate balls without fire, without mould, no bake chocolate balls at home and share your thoughts in comment section.
What are the chocolate balls called?
Actually Chocolate Balls is no baked pastry which is very popular Danish and Swedish confectionery. But here Indian style Chocolate Balls with biscuits recipe is shared. This Chocolate Balls is made with Marie biscuits, with condensed milk, and with melted chocolate.
Can you freeze chocolate balls?
Yes, you can ! But you can keep in refrigerator too to make their life long. Or you can keep in airtight container at room temperature as well.
Ingredients require for making Chocolate Balls:
Marie Biscuits : 200 gms
Condensed Milk : 200 gms
Cocoa Powder : 3 tbs
Milk : 2 tbsp ( if needed )
Dark Chocolate : 200 gms shredded
Chocolate Vermicelli : To sprinkle
Method of How to make Chocolate Balls at home :
1. Cut marie biscuits in four or more pieces and add in mixture jar.
2. Make fine powder and sieve well.
3. In this marie biscuit sieved powder, add cocoa powder and mix well.
4. Now add condensed milk gradually and mix well.
5. Add remaining condensed milk and knead semi hard dough.
6. If needed add milk, mix well and make fine dough.
7. Take bite size portion from it and make ball. Keep aside.
8. Make others as well.
9. Now melt dark chocolate in double boiler or in microwave.
10. Deep all the balls one by one and coat with melted chocolate.
11. Transfer to the parchment paper or butter paper.
12. Garnish with colourful chocolate vermicelli and take to the room temperature.
13. Easy Homemade Chocolate Balls are ready to serve.
Here below is Video recipe of Chocolate Balls At Home. Must try this at home and share your thoughts in comment section.
Here is easy and unique recipe of Chinese Pocket Samosa. These would be a great recipe for samosa lovers and Chinese food lovers. This is a fusion recipe of Indian and Chinese recipes. One of the best recipe for tiffin recipe and also good taking it as a meal for picnic as well. This homemade Chinese Pocket Samosa recipe could be made with easily available ingredients in kitchen. If you are fond of Samosa or Chinese food then Chinese Pocket Samosa is one of the must try unique recipe. This unique Chinese Pocket Samosa Recipe is one of the best quick and easy recipe of The Yummy Lounge. This Chinese Pocket Samosa is the best Monsoon Special Recipe.
This Chinese Pocket Samosa is one type of samosa which is stuffed with Chinese taste food. Here is the recipe of samosa patti and stuffing of Chinese samosa. You will get here homemade samosa patti recipe. In stuffing, some vegetables and sauces are used.
Ingredients:
For Samosa Patti,
Purpose Flour : 2 cups
Oil : 3 tbsp
Salt : To Taste
For Corn Flour Slurry,
Corn Flour : 2 tbsp
Water : 2 tbsp
For Stuffing,
Oil : 3 tbsp
Ginger Paste : 1 tsp
Garlic Paste : 1 tsp
Green Chilli : 1 chopped
Onion : 2 julienne
Capsicum : 1 julienne
Carrot : 1 julienne
French bean : 1/4 cup chopped
Cabbage : 1 cup julienne
Schezwan sauce : 2 tbsp
Red chilli sauce : 1 tbsp
Tomato Ketchup : 1 tbsp
Soya sauce : 1 tsp
Lemon Juice / Vinegar : 1 tsp
Salt : To taste
Black Pepper Powder : 1/4 tsp
Others,
Oil : For Frying
Oil : For brushing
Purpose Flour : For dusting & For Sprinkling
For Serving,
Tomato Ketchup
Method:
To Make Samosa Patti,
1. Take a bowl, add purpose flour, 2 tbsp oil, salt. Crumble well.
2. Add water gradually. Knead medium hard dough.
3. Add 1 tbsp oil. Mix well. Give rest for 30 minutes.
4. Make 12 lemon size balls.
5. Roll each of them very thin.
6. Take one of them. Brush oil on it and sprinkle some flour.
7. Place 2nd rolled one on it and again brush oil and sprinkle some flour.
8. Place 3rd, brush oil, sprinkle some flour.
9. Place 4th last layer on it. Roll slightly all together.
10. Cut in rectangle shape. 5 inch in length and 4 inch in width. Reuse extra to do the same.
11. If edges sealed, slightly separate from one side.
12. Semi roast both side in low flame without using oil.
13. Remove from pan and separate all 4 layers.
14. Cut from centre 5 inch in length and 2 inch in width of each layer.
15. Do the same with others. Samosa Pattis are ready. Keep aside.
Tip :
You can refrigerate them in zip bag for 2-3 days and keep in freezer for a week.
To make Stuffing,
16. Heat pan, add oil, ginger paste, garlic paste, green chilli, Saute for a minute.
17. Add onions, capsicum, carrot, French beans, cabbage, mix well and saute for 2 minutes.
18. Add salt, black pepper powder, schezwan sauce, red chilli sauce, tomato ketchup, soya sauce, lemon juice/vinegar, mix well.
19. Cook till vegetables become soft.
To make corn flour slurry,
20. Mix corn flour and water well.
21. Now take 2 strips of samosa patti. Apply corn flour slurry in centre on one strip. Stick another on it. Make Plus sign ( one strip vertical and another horizontal ).
22. Add 1 tbsp of stuffing in centre. Apply corn flour slurry at all edges of strips.
23. Fold upper and lower edges first then fold left and right edges. Press gently and seal properly. Deep all corners in slurry to seal properly.
24. Deep fry in medium hot oil till Crispy and golden brown colour.
25. CHINESE POCKET SAMOSA is ready.
Serving Suggestion:
Chinese pocket samosa can be served with Green chutney or ketchup.
Here is step by step video recipe of How to make Chinese Pocket Samosa Recipe with homemade samosa patti recipe. Must try at home and share your thoughts about this recipe in comment section.
Here is Easy Paniyaram Recipe. Paniyaram is falls under traditional South Indian Recipe. Paniyaram is small ball shaped dumpling made from Idli or Dosa batter. Here Crispy Kuzhi Paniyaram is made from idli-dosa batter. When you cook in low flame, you will get nice Crispy golden colored kuzhi paniyaram. To make Masala Appe, here onions, chilies, coriander, urad dal, etc. are added. Coconut Chutney or Tomato Chutney is served with Paniyaram.
Paniiyaram is also known as Gunta Ponganalu and appe. Paniyaram is very healthy breakfast recipe. This Easy Paniyaram Recipe is also for kids snacks recipe and Potluck recipe. This Paniyaram Recipe is quick and easy in making best recipe of The Yummy Lounge.
Here is step by step video recipe of kuzhi paniyaram recipe with Idli - Dosa batter.
To make perfect dish, always few questions are in our mind.
How to make a perfect batter?
To make perfect batter, every steps should be done perfectly. perfect soaking, Grind well till smooth texture, batter consistency, keep in warm weather till perfect etc. Here below you will get perfect soaking time, perfect consistency, timing for fermentation etc. Always grind rice and urad dal separately is advisable. Batter should not be too thick. Little thin and smooth better will ferment well.
How long should I ferment batter?
Time depends on weather. In warm weather, batter will ferment easily in 4-5 hours. Especially when it is kept in sunlight. But in cold weather, better will take some more time to ferment. In cold weather, keep batter in warm place like kitchen cabinet for overnight. When you get Fluffy batter, it means your batter is now fermented.
1. Take a bowl, add rice, wash and soak for 5-6 hours or overnight.
2. In another bowl, add urad dal, wash and soak for 5-6 hours or overnight.
3. Once rice is soaked, remove excess water and transfer rice into mixture jar. Grind till smooth texture. If you need, add 2 tbsp water and grind.
4. Transfer into a bowl.
5. Do the same with urad dal as well. Remove excess water and grind till smooth texture.
6. Transfer urad dal paste into rice paste. Mix well.
7. Cover it and put it in sun light or in warm place to ferment the better for 6-7 hours.
8. After 6-7 hours, you will get nice fermented batter.
9. For tempering, heat pan and add oil.
10. Add mustard seeds. when mustard splutters, add onions, green chillies, urad dal. Mix well and cook till onions transparent and urad dal becomes golden in color.
11. Add this tempering into the batter.
12. Add coriander, salt, water and mix well.
13. Heat Appe pan and few drops of oil in each holes.
14. Add 1 tbsp of batter in each holes. Make sure it should not be fully filled.
15. Cook in low flame for 5 minutes or base turns in golden color.
16. Take a satey stick or toothpick and flip them carefully.
17. Cook 2-3 minutes in low flame.
18. You can check other side whether it is cooked or not. If not cook for 1 more minute. Then remove from the pan.
19. Easy PANIYARAM - crispy KUZHI PANIYARAM - MASALA APPE - GUNTA PONGANALU is ready to serve.
