Brinjal / Egg Plant Pizza Bites Recipe

This no dough pizza recipe is so tasty and healthy. Using American Micronic Electric Table top Barbeque Grill which has a nonstick pan makes it convenient and easy to prepare so many recipes.

I've enjoyed creating so many grilled meats and veggies with american micronic barbeque grill.

Recipe Video is Uploaded on Youtube English and Tamil Channels😊

Brinjal Pizza Bites

Ingredients:

250 to 300 Grams Large Brinjal (Egg Plant)

1/4 Cup Finely Chopped Onions

1/4 Cup Finely Chopped Capsicum

1 Finely Chopped Green Chilly

1/4 Cup Pizza Sauce

1/4 Tsp Mexican Seasoning

1/4 Tsp Parsley

1/4 Tsp Oregano

1/2 Cup Grated Cheddar and Mozzarella Cheese

Salt 

Butter or oil as required.

American Micronic 1500 Watts Electric Barbeque Griller (BBQ) with toughened glass lid. It has an adjustable temperature control 90C-220C with 15A Indian plug.

Non Stick Grill plate with Pull out oil box and Toughened Glass Lid with Heat Proof Handle.

All spare parts are available for warranty & post-warranty repairs.

AMERICAN MICRONIC is an Indian-owned home appliances brand headquartered in Delaware, USA with global ambitions and footprint. The vision is to make an Indian-owned world-class brand that competes with the largest multinationals in the most advanced countries ie: the USA, Europe & Middle East by offering better product quality, technologies and service delivery.

Purchase this product on Amazon: https://www.amazon.in/dp/B078Z81YBL?&tag=amiiplin-21

Price: 3657/- INR

Prep:

Prepare pizza sauce following this recipe link or use store bought sauce.

Wash a large eggplant then wipe it to slice easily. Using a sharp knife slice the eggplant and place it in a bowl of water.

Peel and wash onion, Finely chop and reserve. 

Wash and remove the seeds capsicum, finely chop and reserve.

Wash and finely chop green chillies and reserve.

Grate equal portions of cheddar and mozzarella cheese, combine both the cheese and reserve.

Method:

Heat the American micronic on 5 mode for 5 minutes.

Drain the eggplant slices and allow excess moisture to drain. Pat dry and reserve.

Place the eggplant slices on the grill and sprinkle generous amount of salt. Add butter or oil over the eggplant slices and grill for 3 minutes on each side.

Remove the eggplant slices on a plate. Start applying even layer or pizza sauce in the eggplant slices followed by finely chopped onion, capsicum  and chilies.

Finally top with grated cheese and sprinkle parsley.

Place the eggplant slice on the grill again cover and grill for 2 minutes once the cheese melts serve the brinjal pizza bites hot...Enjoy!

Tropical Mocktail Recipe

Spice up your upcoming parties with fancy lighting glasses and colorful reusable ice cubes from Wannaparty.in . This party store covers all your needs for upcoming parties from matching paper plates, napkins, paper glasses to balloons. I was impressed with wide selection for themed and mix and match party décor available at their physical and online store, Few years ago my friends found it difficult to setup a photo booth and themed party for their sons 16th birthday now if anyone asks me for any party related quires i will for sure ask them to visit wannaparty . This store is located at HSR, layout-Bengaluru. One can also choose to order online.

Ingredients:

250 ML Mango or Pine apple Juice

250 ML Litchi Juice

1/4 Cup Finely Chopped Apples

Mint Sprigs

Ice Cubes

Prep:

Wash the reuseable icecubes with soap water and rinse well then pat it dry and place it in the freezer to harden and form ice cubes.

Wash the apple and finely chop.

Separate mint leaves rinse well and reserve. 

Recipe Video Uploaded on Youtube English and Tamil Channel 😊

Method:

Place the icecubes in the glass.

Pour the mango/pineapple or orange juice of choice.

Next top it with litchi juice and garnish with finely chopped apple and mint...Serve...Enjoy!

 

Cheesy Prawn Tikka Recipe Using American Micronic Barbecue Griller

I enjoy grilled meats and veggies to the fullest and always wanted to own a barbecue, since we stay in a rented apartment using charcoal grill is not an option, but now with my new found love for electric barbecue griller from American micronic it is convenient to prepare grills as per choice with out hazel of smoke. the non stick plate in the grill is easy to clean.

Recipe Video is Posted on Youtube English and Tamil Channel 😊

American Micronic 1500 Watts Electric Barbeque Griller (BBQ) with toughened glass lid. It has an adjustable temperature control 90C-220C with 15A Indian plug.

Non Stick Grill plate with Pull out oil box and Toughened Glass Lid with Heat Proof Handle.

All spare parts are available for warranty & post-warranty repairs.

AMERICAN MICRONIC is an Indian-owned home appliances brand headquartered in Delaware, USA with global ambitions and footprint. The vision is to make an Indian-owned world-class brand that competes with the largest multinationals in the most advanced countries ie: the USA, Europe & Middle East by offering better product quality, technologies and service delivery.

Purchase this product on Amazon: https://www.amazon.in/dp/B078Z81YBL?&tag=amiiplin-21

Price: 3657/- INR

Cheesy Prawn Tikka

Ingredients:

300 Grams Prawns

1 Tbsp Ginger and Garlic Paste

1 Tsp Curry Masala or Chicken Masala

1 Tbsp White Pepper Powder

1 Tsp Butter

1 Tsp Kasuri Methi

1/4 Tsp Carom Seeds / Ajwain

2 Tbsp Fresh Cream

2 Tsp Grated Cheddar Cheese

4 Tbsp Mozzerella and Cheddar Cheese Grated

Salt

1 Tsp Butter For Grilling

Prep:

Peel the prawn shell, devein and rinse in water twice.

Place the prawn in a colander and allow it to drain completely for 15 minutes.

Peel and wash equal amounts of ginger and garlic grind it to form a smooth paste and reserve.

Soak bamboo skewers in water for 15 minutes.

Marination:

Add the prawns to a mixing bowl. Start adding carom seeds, white pepper powder, chicken masala, ginger and garlic paste, kasuri methi, fresh cream, 2 tsp cheese, ginger and garlic paste.

Mix all the ingredients with the prawns, cover with lid and allow it to marinate for 15 minutes for best results place it in the fridge for 2 hours.

Method:

Heat a grill apply butter. I'm using American Maricron barbeque grill and heated the grill at 3 setting.

Once the grill reached temperature place it on 4 setting.

Mix the prawns once add salt as per taste and mix well. Start to skewer the prawns in the bamboo skewers.

Place the prawn bamboo skewers on the grill and apply butter. Flip the skewers every 2 minutes and grill till the prawns have cooked well.

Then place the grill on 5 setting and transfer the prawns to grill side and grill on both side for 2 minutes.

Top the prawns with grated cheese and cover for a minute.

Once the cheese melts remove the cheesy prawns from grill and serve it right away with chilly sauce...Enjoy!

 

Pallipalayam Chicken Dry Fry Recipe

 

This coconutty pallipalayam chicken recipe comes together in one pan, that's tastes out of this world. This dish is on the spicy side can be served as a starter or side dish with southindian meals and biryani.

Recipe Video is Posted on Youtube English and Tamil Channel 😊

Ingredients:

500 Grams Chicken Boneless (Thigh meat and Breast meat Combo)

1 Tbsp Chilly Powder (Spicy)

1 Tsp Pepper Powder 

1 Tsp Fennel Seeds

1/4 Tsp Turmeric Powder

4 Sprigs Curry Leaves

1 Large Onion

1 Large Tomato

1 Tbsp Ginger and Garlic Paste

8 Dried Red Chilies

2 Tbsp Fresh Coconut 

Salt to taste

3 Tbsp Coconut oil

Prep:

Wash the chicken well and chop into cubes. 

Add the chicken to a colander and allow it to drain.

Peel wash and chop equal amounts ginger and garlic, add it to a mixer jar and grind to form a smooth paste.

Peel wash and finely chop onion and reserve.

Wash and finely chop tomato and reserve.

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Separate curry leaves, wash and reserve.

Break the red chilies into half and reserve.

Peel the fresh coconut. Wash and chop into tiny pieces and reserve.

Method:

Heat a wok on medium flame add coconut oil and allow it to reach smoking.

Add fennel seeds allow it to splutter.

Add curry leaves and dried red chilies and fry a bit.

Add finely chopped onions and fry till transparent.

Add chopped coconut pieces and fry the onion and coconut till light golden color.

Add tomato and fry for a minute.

Next add ginger and garlic paste and fry for a minute.

Add chilly powder, turmeric powder and pepper powder fry all the ingredients for a minute.

Add the chicken and fry it well in the masala for 2 minutes.

Add salt as per taste and 1 1/2 cups water stir well cover and cook on medium to high flame.

Every 2 minutes stir the chicken well. Once the curry excess moisture dries and the chicken has cooked well stir once and garnish with curry leave and coriander.

Remove the chicken from flame and serve pallipalayam chicken with pulao or dal rice...Enjoy!

Aloo Chana Recipe (Aloo Chole)

Aloo chana can be served with rotis, kulchas, naans, ghee rice, rice, pooris and bhatura. I like to top this curry with chopped onions and mint chutney and enjoy it with pulkas.

Recipe Video Posted on Youtube English and Tamil Channels 😊

Ingredients:

250 Kabuli Chana (White Chickpeas)

2 Large Onions

3 Large Tomatoes

2 Large Potatoes

1 1/2 Tbsp Ginger and Garlic Paste

1/4 + 1/4 Tsp Asafetida

1 1/2 Tbsp Chilly Powder

1 1/2 Tbsp Coriander Powder

1/2 Tbsp Kitchen King Masala (MDH)

1/2 Tsp Chicken Masala

1/2 Tsp Curry Powder

1/2 Tsp Turmeric Powder

Salt as per taste

2 Tbsp Oil

Coriander for garnish

Prep: 

Wash and Soak chana over night.

Rinse chana twice next day then add it to a pressure cooker.

Add 2 cups water, 1/2 tsp salt and 1/4 tsp asafoetida cover and place a whistle and cook for 3 to 4 whistles or until the chana is tender and mashes easily when pressed.

Peel and wash equal amounts ginger and garlic. Roughly chop and add it to a mixer jar grind to form a smooth paste.

Peel and wash onions. Finely chop the onions and reserve.

Wash the tomatoes and finely chop and reserve.

Wash large potatoes and chop into half add the potatoes to a pressure cooker along with 2 cups water cover and place a whistle and cook the potatoes for 2 whistles or until tender.

Separate coriander leaves rinse well in water, finely chop approx 1 to 2 tbsp, and reserve.

Remove the peeled potatoes from the cooker and allow it to reach room temp.

Gently crumble the potatoes and reserve.

Method:

Heat a wok on medium flame with 2 tbsp oil. Once the oil reaches smoking point add finely chopped onions and fry till transparent on medium flame.

Add ginger and garlic paste and fry for a minute.

Next add tomatoes and fry well on low flame till the tomatoes are fried well and oil has separated.

Add the powdered spices chilly powder, coriander powder, kitchen king masala, chicken masala and turmeric powder and fry well.

We can add 1/4 cup water and cook the spices till the oil separates.

Add the crumbled potatoes and cooked chana to the masala along with 1 tbsp coarse salt and stir well.

Add 1 1/2 cups water stir well and cover. Cook the chana in the masala for 10 minutes on medium flame keep stirring occasionally.

Garnish the chana with coriander stir well and remove from flame...Serve aloo chana warm with chapati or rice and enjoy!

Chicken Puttu Recipe ( Stir Fried Shredded Chicken)

 

This recipe is inspired from chicken omelette. I was just experimenting and never tasted such a dish else where. The taste and texture of this dish is exactly like shark stir fry. I was very happy with the outcome. Chicken puttu is a side dish which can be served with chapathi or steam cooked rice and even for biryani.

Recipe Video is posted on Youtube English and Tamil Channels 😀

Ingredients:
250 Grams Chicken (Boneless)
1 + 1 Tsp Chilly Powder
1 + 1/2 Tbsp Curry Powder (Aachi masala)
1 + 1 Tsp Pepper Powder
1 + 1 Tsp Ginger and Garlic paste
1/4 Tsp Turmeric Powder
2 Finely Chopped Chilies
1/4 Cup Sambar Onions / Shallots
1/4 Cup Finely Chopped Onions
3 Tbsp Finely Chopped Coriander Leaves
3 Sprigs Curry Leaves
1 Egg
Salt as per taste
Oil

Prep:

This recipe i have used half the amount chicken thigh and chicken breast. Wash the boneless chicken pieces and allow it to drain in a colander.

Add the chicken pieces to a wok with 1/4 tsp turmeric powder, 1 Tsp chilly powder, 1 Tsp ginger and garlic paste, 1 tsp pepper powder, 1/2 tbsp curry powder, 1/4 tsp salt and 1/2 cup water stir well and place the chicken on the stove cover and cook on medium flame till tender.

Once the chicken has cooked remove from flame allow it to reach room temp and place it in the fridge for 1 hour or prep the chicken night before for this recipe.

To a mixerjar add the chilled chicken and pulse twice to form soft mince, if there's tiny pieces of chicken it will taste excellent. Reserve the chicken mince.

Peel and wash the shallots. We can chop the shallots in half.

Peel and wash onion and finely chop.

Separate the coriander leaves and rinse twice in water. Drain the coriander leaves on a towel and finely chop.

Peel and wash equal amount ginger and garlic, roughly chop and add to a mixer jar grind to form smooth paste.

Peel and wash garlic and finely chop.

Separate curry leaves, rinse twice in water and reserve.

Remove stems from chilies, rinse well in water and finely chop.

Method:

Heat a wok with 3 tbsp oil on medium flame.

Add curry leaves, chopped garlic, chopped onion, shallots, and approx 1 tbsp coriander leaves fry all the ingredients till the onion turns transparent.

Add ginger and garlic paste to the onion and fry for a minute.

Add 1 tsp chilly powder, 1 tsp pepper powder and 1 tbsp curry powder to the onion and fry it for few minutes.

Add the ground chicken to the onion and fry all the ingredients for 2 minutes.

Add 1/4 cup water to the mixerjar and dilute all the masala then transfer to the chicken and stir well.

Add 1/4 tsp salt and adjust salt if needed. Stir and fry the chicken till oil separates.

Once the moisture from chicken is completely reduced add egg and stir fry till the chicken is crumbly.

Finish the chicken puttu with finely chopped coriander and fry for a minute...Serve Chicken puttu hot with rice...Enjoy!

Egg Pepper Toast Recipe

Pepper toast is spicy version of French toast. We normally prepare this pepper toast for a quick breakfast. I highly recommend to pair this toast with herb tea or masala chai.

Recipe video posted on Youtube English and Tamil Channels 😊

Ingredients:

6 Slices Bread

3 Eggs

1/4 Cup Milk

3 Tbsp Pepper Powder

Salt

Ghee

Oil

Method:

In a shallow bowl or plate crack and add the eggs, milk and 1/4 tsp salt whisk to form a smooth batter.

Heat a tawa with 1/4 tsp oil and 1/4 tsp ghee.

Once the tawa reaches temp place on low flame. Sprinkle some pepper powder on the tawa.

Drench the bread slice in the batter and transfer on the tawa.

Flip and fry the bread for 3 minutes on each side till the egg is cooked and the bread turns golden.

Transfer the pepper toast on a plate and serve hot with ketchup...Enjoy!

Bombay Toast Recipe (Sweet Toast)

Bombay toast is Indian version of French toast. The fluffy bombay toast is packed with cardamom and ghee flavor. This toast pairs well with ginger chai.

Recipe Video Posted on Youtube English and Tamil Channels 😀

Ingredients:

6 Slices Bread

3 Eggs

3 Pods Cardamom

4 Tbsp Sugar

1/4 Cup Milk

Ghee

Oil

Method:

In a mixer jar add sugar and cardamom grind to form smooth powder.

Add milk and grind to form smooth syrup.

Crack and add the eggs and grind till all the ingredients are well combined.

Transfer the mixture to a flat plate or flat bowl.

Heat a tawa with 1/4 tsp ghee and 1/4 tsp oil on medium flame.

Dip the bread slice in egg mixture and transfer on the hot tawa.

On low flame flip and fry the bread for 3 minutes till the egg is well cooked and the bread turns golden.

Serve the Bombay toast hot with ginger chai...Enjoy!

Chicken Chinthamani ( Southindian Style Wok Fried Chicken)

Chicken Chinthamani is side dish or can be served as a starter. This recipe is named after a spicy chilli variety which was developed and cultivated from the region. Chinthamani chilies are very dark in color and on the bitter side, we have to balance the taste with pepper powder. Some chefs and locals prefer to use sesame oil to enhance the flavor of this chilli. 

Recipe Video is Posted on Youtube English and Tamil Channels 😊 

Ingredients:

500 Grams Chicken

1 Large Onion

8 Chinthamani Dried Chilies 

5 Sprigs Curry Leaves

1/2 Tbsp Chilly Powder

1/4 Tsp Turmeric

1/2 Tsp Fennel

1/2 Tsp Pepper Powder

8 to 10 Garlic Pods

1 Tbsp Ginger and Garlic Paste

3 Tbsp Sesame Oil

Salt as per taste

Prep:

Peel and wash onion. Roughly chop and reserve.

Separate curry leaves, rinse in water twice and reserve.

Break the dry red chilies in half and reserve.

I'm using half the amount 250 grams chicken breast and 250 grams thigh meat boneless. chop the chicken into cubes and rinse in water twice and drain the chicken in a colander.

Peel and crush 8 pods garlic.

Peel and wash equal amount ginger and garlic. Roughly chop and grind to form smooth paste.

Method:

Heat a wok with oil on medium flame.

Add fennel seeds, dried red chilies and curry leaves to the oil and allow it to splutter.

Add the crushed garlic and fry for a minute.

Next add the chopped onion and fry till transparent.

Add ginger and garlic paste and fry till raw flavor has reduced.

Add turmeric powder, chilly powder and pepper powder and fry for few seconds till the raw flavor has reduce.

Add the cleaned chicken and fry it in the masala for a minute. Add salt as per taste. and stir well.

Add 1 1/2 cups warm water and stir well cover and cook the chicken on medium flame for a 10 minutes. Every 2 minute intervals keep stirring the chicken and fry till the masala is reduced and the chicken is well done.

Once the chicken has cooked place on high flame and stir fry well. Garnish with few curry leaves and 1/4 tsp pepper powder toss and remove from flame. Serve the chicken chinthamani hot and Enjoy!

Kabuli Chana Pulao (Kondakadalai Pulao) Recipe

Chana pulao is so comforting during winter and monsoon months. I like to pair this pulao with aloo raita and gobi 65. My aunty is an expert when it comes to chana pulao she used always make it on request.

Recipe Video is posted on Youtube English and Tamil Channels 😉

Ingredients:

250 Grams White Chickpeas (kabuli chana)

250 Grams Basmati Rice

4 Green Chilies

Fist Full Mint and Coriander

1 Large Onion

1 Large Tomato

2 Tbsp Yogurt

1 1/2 Tbsp Ginger and Garlic Paste

1/4 Tsp Pepper Corns

4 Cloves

4 Green Cardamom

2 Inch Sticks Cinnamon

1 Black Cardamom

1 Bayleaf

1/4 Tsp Asafoetida

1/4 Shahi Jeera or Cumin Seeds

2 Tbsp Oil

2 Tbsp Ghee

Salt as per taste

Prep: 

Wash and Soak chana over night.

Rinse chana twice next day then add it to a pressure cooker.

Add 2 cups water, 1/2 tsp salt and 1/4 tsp asafoetida cover and place a whistle and cook for 3 to 4 whistles or until the chana is tender and mashes easily when pressed.

Peel and wash equal amounts ginger and garlic. Roughly chop and add it to a mixer jar grind to form a smooth paste.

Peel and wash onions. Finely chop the onions and reserve.

Wash the tomatoes and finely chop and reserve.

Separate coriander and mint leaves rinse well in water, reserve fist full of coriander and mint leaves for masala and finely chop approx 1 tbsp, and reserve.

In a mixer jar add yogurt, 2 chilies, 2 cloves, 2 green cardamoms, 1 inch stick cinnamon and pepper corns, grind to form a smooth paste.

Method:

Heat a pressure cooker on medium flame. Add oil and ghee allow it to reach smoking point.

Add the remaining whole spices and bayleaf allow it to splutter.

Add onion and fry till transparent, next add chopped tomato and fry till tender.

Add ginger and garlic paste followed by ground masala paste and fry all the ingredients for 2 minutes.

Add 1/2 cup water to the masala and cook it till the oil surfaces.

Add the cooked chickpeas and salt to the masala, stir and fry for a minute.

Wash the basmati rice well and add it to the chana masala and stir well.

Add salt as per taste and water. For 1 measure rice I have added 2 cups water.

Once we add the water stir well and add salt stir once more, cover and place a whistle cook for 2 to 3 whistles.

Once the rice has cooked remove the cooker from flame allow the pressure to reduce then open the lid and mix the rice well.

Garnish the chana pulao with mint and coriander and serve hot with lime wedges...Enjoy!