Fit for a taste

Ingredients ;   White rice: 1 cup Cooked rice :a handful Water as per consistency Salt as per taste.    Preparation  : 1.Wash and Grind the rice n cooked rice by adding water to a smooth batter of thick consistency like of dosa batter. 2.Switch on the stove and keep in medium flame.Take a  kadai and  add half oil . 3.When the oil is hot, pour a ladleful of batter to it and wait till it rises.Turn over the appam and wait till its cooked well. 4.Remove and strain the extra oil. 5.Repeat the same with rest of the batter and the appam is ready to serve with nadan mutton curry.

 EASY ALFREDO CHICKEN PASTA Ingredients: Pasta :500 g Chicken boneless : one cut into small pieces Butter :one small piece Maida/ flour :1 tbsp Milk: 2 cups  Pasta seasong n herbs salt as per taste. Preparation : 1.Prepare pasta according to the packet instructions and strain . 2.Clean the chicken n cut into small pieces and marinate with a tsp of garam masala ,pepper powder,salt. 3.In a fry pan add oil and fry the chicken pieces.when fried remove and keep aside. 4.Now in a pan add butter, then add 1 tbsp maida flour and saute till raw smell goes for a few minutes. 5.To this add milk n stir well till all the flour is dissolved without forming any lumps. 6.When the milk starts to boil add salt, pasta seasoning and herbs to it. 7.Add the boiled pasta and mix well. 8.When it starts to boil switch off the flame and add the fried chicken pieces and serve.

Ingredients: Rice flour - 2 cups + for dusting Water - 2 cups + 1 cup Salt - as needed Oil - 2 tbsp Preparation: 1.In a vessel,boil 2 cups of water. 2.Add enough salt and take 2 cups of rice flour ,tip in slowly.Cover n cook on low flame for just 2 or 3 minutes. 3.Using a wooden spatula or spoon (as u prefer) mix it to form lumps like upma .Switch off . 4.Put it to a wide plate and take 1 cup usual drinking water in a bowl and keep it aside.Wet ur hands in it and mix the dough,repeat the same until u get a soft dough as for chappathi. 5.Make small balls out of it and take some flour in a plate for dusting. 6.Using a pathiri press,Press each ball by dipping in oil until thin pathiri is formed.Sprinkle,rice flour slightly on both sides using hand(take care not to b more,just little) and keep it aside in a plate.Repeat the same until all are used up. 7.Heat a non-stick tawa, when it very hot (u can see smoke...

Recipe Source : Tasty appetite Ingredients: Atta / wheat flour - 2 cup All purpose flour /maida -1 & 1/2 cups Oil - 2 tbsp Ghee - 2 tbsp Water - as required Salt - to taste Preparation: 1.In a bowl,mix wheat flour,all purpose flou,oil and salt and knead to a soft dough. 2.Cover it with damp cloth and keep aside for 1 hour.Make lemon sized balls out of it. 3.In a chapati roller or flour ur kitchen cabin and roll each one ball to a chapati and keep aside until all r done the same way.    4.Take one chappati and spread ghee and sprinkle flour on top of it and take another chapathi and place it over andsprinkle some flour and roll again until thin...and keep aside  5.Repeat the same with all.Heat a skillet on medium flame.Cook the rotis by flipping over and cooking both the sides quickly. 6.Remove the roti and seperate when its still hot. 7.Fold like...

Ingredients: For poori: Wheat flour - 3 cups Rava - 1 tbsp Warm water - 1 cup salt - as  needed Oil - a tsp + for deep frying Preparation: 1. In a bowl, add wheatflour ,rava and salt mix well. 2.Make a well in the centre and add 1 cup of water and knead well ,add oil and knead until soft dough is formed.Keep aside(go to prepare the bhaji) 3. Heat oil in a kadai on medium flame and knead the prepared dough and make small lemon size balls out of it. 4.Take a ball and roll it in chappati roller adding flour each side or press in a chappati presser by spreading a bit oil to the ball (so that its easy to press) 5.When the oil is hot( at this time, oil will get hot,u can just put a pinch of dough and see , if it raises then oil is ready)carefully drop the poori and allow it to rise( u can press gently in the centre with a spatula  for the poori to puff).Turn the poori when lightly brown and take and drain using  paper tissue...