Banana Pancakes || Home Made snacks Recipe

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 This is a good made from scratch recipe. I also made extras and put them in the freezer for another quick breakfast for my son. This recipe came from All recipes,

submitted by Andrea. You can put any fruit in your pancakes. Also, when you want to freeze them, make sure they are cool and put them in a freezer bag layered

between wax paper. Layer 3 at a time. Then put them into another storage bag. When your ready for a quick pancake fix, just put 3 pancakes on top of each other, on

a microwavable plate,do not cover, and cook on high for about 30-45 seconds. That's it. Enjoy.
DIRECTIONS
Combine flour, sugar, baking powder and salt.
In separate bowl, mix together egg, milk, vegetable oil and bananas.
Stir flour mixture into banana mixture; batter will be a little lumpy.
Heat a lightly oiled griddle or frying pan over medium high heat.
Pour or scoop batter onto pan, using about 1/4 cup for each pancake.
Cook until pancakes are golden brown on both sides.
Adding Nuts, Chocolate Chips, and More!
These pancakes are awesome on their own, but they also welcome some company. To these pancakes, try adding chopped nuts, chocolate chips, fresh blueberries, or even

a handful of leftover granola. Sprinkle these extras over the pancakes on the griddle as the first side cooks.
And of course, when you pile these on your plate, don't forget the syrup. Or a smear of jam. Or maybe some Nutella. It's your stack of pancakes — you can eat them

however you want.
INGREDIENTS Nutrition

SERVINGS
6
YIELD
12 pancakes
1 cup flour
1 tablespoon sugar
2 teaspoons baking powder
1⁄4 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
2 ripe bananas, mashed (leave a few chunks)
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Capsicum Masala Rice- Prepared By Mom-Easy lunch box recipe

Please watch: "Indian Village Chicken Curry Recipe || Home-style chicken curry || Quick Chicken Curry"
https://www.youtube.com/watch?v=UWxpuFBN_Z4
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Ingredients used in Capsicum masala rice
• Cinnamon Stick 1inch Piece.
• Black Gram Daal(minnapappu) 1 Teaspoons.
• Cumin seeds 1/2 Teaspoons.
• Coriander Seeds 1 Tablespoons.
• Dry red chillies(adjust spice level) 3-4 Piece.
• Roasted Peanuts 3 Tablespoons.
• Freshly Grated Coconut(Optional) 1 Tablespoons.
• Ghee/Oil 2 1/2 Tablespoons.
• Black Mustard Seeds 1 Teaspoons.
• Capsicums(bell peppers)-Thinly Sliced 2 Big.
• Fresh Curry Leaves 10-12 Numbers.
• Cooked Rice 3 Cup.
How to make the recipe:
To the cooked rice add a tsp of Ghee and combine(each grain should be separate).
Keep aside.Heat a tsp ghee in a cooking vessel on medium heat and add cumin seeds and black gram and fry till the cumin splutters and the dal turns light brown.
Add the coriander seeds, cinnamon stick, curry leaves and dry red chillis and fry further for another minute till the rawness disappears and the flavors come out.
Finally add the roasted peanuts and combine with the other spices for a few seconds and turn off heat.
Once cool, grind to a make a fine powder. In the same vessel, add the remaining oil/ghee and once its hot, add mustard seeds and let them splutter.
Add the curry leaves and let the flavor of the curry leaves come out and the leaves turn crisp. Add the sliced capsicums and fry them for approx 3 minutes.
Dont over cook them, let the capsicums retain their crunchy texture.
Add salt to taste and combine well. Reduce heat and add the cooked rice and combine with the spice mixture.
Add the grated coconut,roasted peanuts and ground masala powder and combine with the rice till its well mixed Serve hot with pickle,yogurt,appadam(poppadams).
Green Pepper - capsicum pepper rice
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Chicken Curry || Indian style chicken recipe by bachelor boy (buchi Babu)

Chicken Curry || Indian style chicken recipe by bachelor boy (buchi Babu)
prinkle the chicken breasts with 2 teaspoons salt.
Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.
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how to make chicken Leg fry || spicy drumstick chicken fry

How to make spicy drumstick chicken fry with chicken leg pieces? Today’s hot recipe is drumstick chicken fry. This spicy dish is usually eaten as a starter. Chicken drumstick fry is the Indian food recipe that is easy to prepare. It is favorite food item for all the non vegetarian lovers. I got a chicken leg pieces while buying the raw chicken, so started to do something special with this chicken leg pieces. Those who want to taste the chicken without the bones then they prefer this leg pieces. You can also cook this drumstick chicken fry in oven. But I used natural method for preparing these chicken legs.

For preparing the chicken drumstick fry I have used only little ingredients, this makes you to prepare the quick non vegetarian recipe. Collect the ingredients properly and start making the tasty drumstick fry. I have chosen food color so that the dish will look great. After cooking the taste of this chicken leg pieces would be awesome and mouth watering too. The outer layer of the chicken drumstick fry piece would be crispy since it fried deeply and the inner layer would be smooth and tasty to bite. Finally this chicken drumstick fry with chicken leg pieces are a best starter to serve in the meals. The crispiness of the chicken leg piece will be getting from the ingredients which we have used in making of the dish like corn flour and maida flour. Why I have used these flours in making of the chicken drumstick fry? First thing is by adding the flours the masalas wont leave the chicken pieces after dipping them into oil for frying. Second thing is these two flours will give crispiness to the chicken leg pieces. So why delay start preparing this tasty chicken drumstick fry by bringing some chicken leg pieces from market. Are you ready? Here you go with cool recipe.
Ingredients
Serves: 10
10 Chicken legs
5 teaspoons Yogurt(curd)
5 teaspoons Chilli powder
3 teaspoon Pepper powder
3 teaspoon Ginger Garlic paste
4 teaspoons Lemon Juice
Pinch of turmeric
Pinch of red Color
1, cut into circles Onions
Salt to taste
2 teaspoon Jeera powder
2 teaspoon Coriander powder
5-10 teaaspoons Oil - 4to5tsp
10 Curry leaves
Directions
Prep:15min  ›  Cook:20min  ›  Extra time:2hr marinating  ›  Ready in:2hr35min
Clean the chicken legs and remove the skin and keep a small slits on each leg piece (around 4-5 slits for each leg piece).
Now in a small bowl add chilli powder, salt, little turmeric and lemon juice to it and mix well into a paste.
In a bowl add yogurt,ginger garlic paste, pepper powder, salt, jeera powder, coriander pwdr, 1tsp oil, Red color and mix well into a paste.
Now roll the leg pieces in this mixture and refrigerate it around 1-2hrs.
Heat oil in a pan,at medium flame add marinated chicken pieces and fry it.
Turn the pieces at regular intervals for around 5-10 mins to avoid blackening so that its cooked inside too.
Now garnish fried curry leaves and serve it with onions and a lemon.
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Indian Village Chicken Curry Recipe

Andhra Chicken curry is tasty and spicy recipe with rich gravy.the two main ingredients which makes this recipe special is coconut and poppy seeds...for this recipe i have used grated coconut but you can use coconut milk..... poppy seeds are not available in some countries so you may skip adding them....there would be no big difference in the taste.
Indian Village Chicken Curry Recipe
Home-style chicken curry,Quick Chicken Curry

Ingredients :
1 large onion
6 garlic clove, roughly chopped
50g ginger
, roughly chopped
4 tbsp vegetable oil
2 tsp cumin seed
1 tsp fennel seed
5cm cinnamon stick
1 tsp chilli flakes
1 tsp garam masala
1 tsp turmeric
1 tsp caster sugar
400g can chopped tomatoes
8 chicken thigh, skinned, boneless (about 800g)
250ml hot chicken stock
2 tbsp chopped coriander

Method :
Roughly chop the onion, transfer to a small food processor, and add 3 tablespoons of water - process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl – there’s no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.
Put the chopped garlic and ginger into the same food processor and add 4 tbsp water – process until smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger.
Heat the oil in a wok or sturdy pan set over a medium heat. Combine the cumin and fennel seeds with the cinnamon and chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.
Add the onion paste – it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden - this should take about 7-8 mins. Add the garlic and ginger paste and cook for another 2 mins – stirring all the time.
Stir in the garam masala, turmeric, and sugar and continue cooking for 20 secs before tipping in the tomatoes. Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.
Cut the chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste. Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over the hot chicken stock.
Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened – you might need to add an extra ladleful of stock or water if the curry needs it.
Sprinkle with chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.

YIELD:
Serves 3
ACTIVE TIME:
Prep time 30 mins. Cooking time 20 mins
TOTAL TIME:
50 minutes

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chicken pakora(pakodi)receipe || how to make chicken pakora(pakodi) || Village style

Chicken Pakora is a spicy and crunchy Indian starter dish. It is quick and easy to make. It taste fantastic. Here I am introducing my own take of this recipe. I am using here corn flour instead of basin flour and adding some yogurt for juicy and fresh taste. This is an egg less recipe too, cook it and enjoy it.
Chicken Pakora Recipe is an amazing chicken fritters made using boneless chicken and chickpea flour/besan.
I have been longing to make these tea time snacks and I thought if winters are going on in India, then this is the best time to make them and post this recipe.
Having them as snacks with a hot cup of tea or one can have them as starters too… Some love to call it as chicken pakodi or pakoda and they are crispy from outside when eaten hot and taste the best.

South Indian regions prefer to make pakodas with chicken mainly in andhra region and in andhra style and this pakoda recipe is made all over India with many variations…

There are many chicken dry or fry recipes and here chicken is deep fried and not stir fried. This is made with boneless chicken and all the snack recipes or chicken deep fried recipes should be made with boneless.
Here I have used besan or chick pea flour as the coating to the chicken but one can also use rice flour as the coating… I have also sprinkled some curry leaves and green chillies into the oil while deep frying and they give an amazing aroma to the deep fried chicken pakodi.
Chicken Pakora is a simple recipe where it is mixed with some spices and flour and deep fried in oil, which are perfect to enjoy in a bachelor party or a gathering with friends or kitty parties or during evenings…
CHICKEN PAKORA RECIPE

PREP TIME
20 mins
COOK TIME
12 mins
TOTAL TIME
32 mins

A tea time snacks recipe made with deep frying boneless chicken...
Author: Asiya
Recipe type: Snacks
Cuisine: Indian
Serves: 3-4
INGREDIENTS
500 gms boneless chicken pieces washed well
salt - to taste
1 tbsp red chilli powder
¼ tsp turmeric powder
2 tsp ginger garlic paste
½ tsp garam masala powder
½ tsp roasted coriander seeds powder
½ tsp black pepper corn powder
3 tbsp chickpea flour/besan
1 tbsp corn flour
egg white of 1 egg
oil for deep frying
4-5 curry leaves
3-4 vertically slit green chillies
INSTRUCTIONS
Firstly, take a bowl, into it add boneless chicken pieces.
Add salt into it as per taste, add red chilli powder, turmeric powder, ginger garlic paste.
Add coriander seeds powder, add garam masala powder, add black pepper corn powder.
Mix all the ingredients well.
Add chick pea flour into it, add corn flour and mix it well.
Add egg white into it.
Mix the whole mixture well, rest aside and marinate it for 5-10 minutes.
Add oil in a wok and heat it.
Add the chicken pieces into the oil and deep fry them until they turn golden red on medium flame for 12 minutes.
Add slit green chillies and curry leaves into the oil.
Stir the chicken pieces up and down while frying.
Remove the fried chicken pieces from oil.
Place a tissue paper on a plate and serve the chicken pieces on them.
Serve them hot with a hot cup of tea!!!
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kodi pandem || cock fighting || Pandem Kodi

Believe it or not, cockfight organisers in rural Andhra Pradesh spend anything upward of Rs 2 lakh a year to feed each bird to prepare it for the bloody sport. Though illegal, it is a mega sport in the countryside during Sankranti and the stakes run into hundreds of crores of rupees.
The West Godavari district, known for its prime aquaculture ponds and lush green agricultural fields, leads the cockfight 'industry' with people spending about Rs 200 crore on betting. Neighbouring Krishna and Guntur districts occupy the second slot in the betting hierarchy.
With such huge money at stake, the organisers do not leave any stone unturned in preparing the birds for the fight. Their food consists of almonds, cashews and minced mutton (kheema). To add to this, the cocks are injected with muscle-building hormones and antibiotics so that they can withstand injuries during the fight.
Cockfighting is prohibited under the Prevention of Cruelty to Animals Act, 1960, and the Andhra Pradesh Gaming Act, 1974. Bird lovers oppose cockfight events as thousands of roosters die in the bloody sport -- which cockfight enthusiasts describe as a "traditional sport".
Rearing of 'fighter' cocks involves huge costs. "We offer several types of nutritious food that make the bird ready to take on anyone and help its owner make quick money," said a poultry assistant involved in rearing of fighting birds in Guntur district. The day begins before sunrise with the birds being fed almonds, cashews, and pulses. An hour later, they would be fed kheema. The feed is a balanced diet and a veterinarian takes care of the birds. Then they are fed boiled eggs and in the evening a dose of dry fruits and cereals.
The birds are also trained on a daily basis. The poultry assistant would keep an eye on the health of the birds 24X7 and administer hormone injections too to make them more ferocious.
Anticipating a heavy demand for 'fighter' cocks, many punters have set up their own farms in and around Guntur city. Earlier, punters from Guntur, Krishna, Prakasam and Nellore districts used to visit West Godavari district to purchase the battle-ready roosters from traditional growers. Some of the birds command a price of Rs 4 lakh each. "It may sound bizarre to hear someone buying a rooster weighing four to five kgs for Rs 4 lakh. But it's worth it. If the bird wins the fight, it brings in a lot more money. The stakes are quite high and the price is nothing," argues P Nagaraju of Pedakakani village in Guntur district. He says these cocks help the organisers earn almost 10 times the investment.
'Specialists' are hired to tie a blade to the bird's limbs as it is the ultimate weapon to chop off the rival bird in the bloody sport. "Tying a two-inch knife to the bird is not an easy job. It's skilled work as the cock has to hit the target in one shot. We hire people from West Godavari to tie the sharp knife," explains Murahari Rao, a punter from Bapatla town.
The fighter birds command different rates depending on how they are trained. The birds are categorised as Dega (eagle), Kaaki (crow), Pearl and Nemali (peacock). The names indicate their fighting skills and ability. Dega cocks are said to be more ferocious during noon hours, while the `peacock' would fight down the rival in the evening.
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Cock Fighting
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