Krithi's Recipes

KFC STYLE FRIED CHICKEN FRIED CHICKEN IS USUALLY A ALL TIME FAVOURITE FOR CHICKEN LOVERS. THIS RECIPE USING BUTTERMILK IS CRISPY AND CRUNCHY ON THE OUTSIDE AND JUICY INSIDE. HERE I HAVE SHARED THE STEP BY STEP PROCEDURE FOR THIS RECIPE INGREDIENTS 1. CHICKEN 2. BUTTERMILK 3. HOME MADE GINGER GARLIC PASTE 4. OREGANO 5. CHILLI FLAKES 6. SALT 7. ALL PURPOSE FLOUR 8. CORN FLOUR  9. EGG 10. CORN FLAKES 11. OIL DIRECTIONS 1. CLEAN THE CHICKEN AND TRANSFER TO A BOWL. NOW ADD BUTTERMILK, SALT AND HOME MADE GINGER GARLIC PASTE AND MIX WELL. 2. MARINATE THIS CHICKEN FOR 3 HOURS. 3. IN A BOWL TAKE A EGG WITH SOME MILK AND SALT, AND THEN WHISK PROPERLY. 4. IN OTHER BOWL ADD ALL PURPOSE FLOUR, CORN FLOUR, OREGANO, SALT, CORN FLAKES AND MIX EVENLY. 5. NOW TAKE THE MARINATED CHICKEN, DIP IT IN THE FLOUR MIX AND THEN WITH EGG. 6. AGAIN DUST WITH THE FLOUR. 7. NOW CHICKENS ARE READY TO FRY.

ALOO PARATHA ALOO PARATHA IS ONE OF THE MOST POPULAR PUNJABI BREAD DISH. THIS TRADITIONAL NORTH INDIAN BREAKFAST RECIPE IS STUFFED WITH SPICY POTATO MIXTURE. THE SOFT DOUGH WITH THE POTATO MIXTURE GIVES YOU A FINGER LICKING FOOD!!!!!!!!                              THIS RECIPE REALLY TASTES GREAT WITH PANEER BUTTER MASALA, GOBI MANCHURIAN AND VEGETABLE GRAVY. HERE THIS POTATO STUFFING CAN BE ALTERED AS PER YOUR TASTE. INGREDIENTS 1. ATTA/ WHEAT FLOUR ( FOR MAKING DOUGH) 2. BOILED POTATO ( 1 CUP) 3. CHOPPED ONION 4. CHOPPED CORIANDER LEAVES 5. CHILLI POWDER 6. TURMERIC POWDER 7. GARAM MASALA 8. CHAAT MASALA 9. SALT 10. OIL DIRECTIONS 1. USING ATTA, SALT AND WATER PREPARE A SOFT DOUGH TO MAKE PARATHAS. 2. IN A MIXING BOWL ADD BOILED POTATOES, ONION, CORIANDER LEAVES AND ALL THE SPICE POWDER MENTIONED IN THE INGREDIENTS AND MASH WELL WITHOUT ANY LUMPS. 3. NOW MAKE THE POTATO STUFFING INTO SMALL BALLS. 4. TAKE SOFT CHAPATHI DOUGH AND ROLL IT

MANGO CUSTARD \ MANGO DESSERT WHEN IT IS SUMMER, THEN DEFINITELY THE BEST THING TO ENJOY IS MANGOES!!!!!! I REALLY LOVE THIS FRUIT AND HERE I AM SHARING THE YUMMY MANGO CUSTARD RECIPE, WHICH CAN BE SERVED AS A DESSERT. THIS IS A VERY SIMPLE DISH WITH FEW INGREDIENTS AND KIDS WILL LOVE THIS CREAMY AND SMOOTHY MANGO CUSTARD. INGREDIENTS 1. MANGO PULP ( 1 CUP) 2. MILK ( 1/2 LTR) 3. CONDENSED MILK ( 1/2 TIN) 4. SUGAR (3/4 CUP) 5. CHOPPED MANGOES 6. VANILLA CUSTARD POWDER ( 3 TSPN) DIRECTIONS 1. IN A KADAI BOIL MILK. ADD SUGAR AND MIX WELL. 2. ADD CONDENSED MILK AND MIX WELL AT REGULAR INTERVALS TO AVOID GETTING MILK SKIN. 3. IN A MIXING BOWL TAKE CUSTARD POWDER WITH SOME MILK AT ROOM TEMP AND MIX WELL. 4. WHEN THE MILK GETS THICK ITS PERFECT TIME TO SWITCH OFF THE STOVE.  5. WHEN THE MILK COOLS DOWN ADD MANGO PULP AND CHOPPED MANGOES. 6. COVER AND KEEP IT IN THE FRIDGE TILL IT IS CHILLED.