"Tandoori Chicken In Grill Pan"

Ingredients:

One chicken cut into four large pieces

Vinegar 2 TSP

Salt as per taste

Kasoori methi 1 TSP 

Tandoori masala 3 TSP

Turmeric 1 TSP

Dhaniya powder 1 TSP

Ginger powder 1/2 TSP

Ginger garlic paste 2 TSP

Curd 1/2 cup

Chat masala 1/2 TSP

Black pepper 1/2 tsp

Oil 2 tsp

Lemon for garnishing

Method:

1. Wash the chicken pieces properly and make deep cuts in the chicken pieces.

2. Mix salt and vinegar in a bowl and add chicken pieces to it.

3. Rub the salt and vinegar mixture onto the chicken pieces and keep aside for 30 minutes.

4. Take another bowl, add curd and rest of the spices to form a thick paste.

5. Take the chicken pieces one by one and rub the marinade thoroughly on the chicken pieces.

6. Marinate the chicken for atleast 4 hours. 

7. Take a thick bottomed grill pan and add oil, now add chicken pieces and cook on low flame for 20 mins on each side. Make sure to cover the grill pan with a lid during this process.

8. Take a steel roaster ( jali) and put chicken pieces on the roaster and roast on high flame for 30 sec on each side. It will give a tandoori flavour to the chicken.

9. Serve with a dash of lemon and chutney or dip.

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" Easy white sauce pasta recipe..."

Ingredients:

Macaroni or penne pasta - 1 cup

Salt - as per taste

Maida - 3 tsp

Butter - 2 tsp

Milk - 1 cup

Black pepper - 1/2 tsp

Red chilli flakes - 1tsp

Oregano - 1 tsp

Chopped capsicum - 1/4 cup

Chopped carrot -1/4 cup

Chopped onion - 1/4 cup

Chopped garlic - 1/2 tsp

Mozerella cheese - 1/2 cup grated

Method:

1. Boil water in a pan, add salt and some drops of oil. Cook the pasta for 7 minutes or till done.

Drain the water and wash the pasta in running cold water.

2.  Take butter in a pan and add all the veggies and saute for 3 minutes.

3. Take the veggies out of the butter and in the same butter add maida. Saute till the color changes slightly.

4. Add milk to this mixture and whisk and cook till the mixture thickens.

5. Add chilli flakes, oregano, salt and black pepper. Mix well. If the mixture seems too thick you can add some water.

6. Add the sauted veggies. Mix well on low flame.

7. Now add boiled pasta and mix well again. Add the grated mozerella cheese and mix again on low flame.

8. Mix well on medium flame and serve hot.

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"Kashmiri Methimaaz Recipe..."

Ingredients:

Damin (lamb stomach) -1kg

Mocha (lamb intestine) -1kg

Turmeric - 2 tsp

Red chilli powder - 2 tsp

Ginger powder - 1 tsp

Fennel powder - 1 tsp

Cumin seeds - 1 tsp

Garlic - 10-15 cloves or 4 tsp garlic paste

Fried onion paste - 4 tsp

Salt to taste

Black cardamom - 2

Green cardamom - 8

Cloves - 8

Cinnamon stick - 2 medium

Dried methi leaves (fenugreek) -3 tsp

Oil - 8 tsp

Red food color (optional) - few drops

Method:

1. Wash the lamb stomach and lamb intestine properly in cold water. Take a pan filled with water and boil this water. Turn off the flame.

2. Cut the intestines and stomach in medium sized pieces and put two pieces in warm water at a time for 2 minutes, cover with lid and take out these pieces and remove/ scratch the outer layer with the help of knife. (Do not boil these pieces in water)

3. These pieces should be clean now and wash them under running water. Now take some water again in the pan,add a little bit of turmeric in it and add some garlic cloves/ paste too and boil these intestines and stomach pieces in water. Discard this water, Repeat this process two times.

4. Now these pieces should be clean. Take a chopping board and chop these medium sized pieces into small pieces.

5. Take 3 cups water in a cooker and add all spices and salt except cumin seeds and the remaining garlic cloves/ paste and the small pieces of lamb intestines and stomach in it. Bring it to boil. Cover the lid and pressure cook on medium flame for 20 minutes.

6. Open the lid, add  fried onion paste, dried methi leaves, oil and food color (optional) into this mixture. Simmer until the gravy is absorbed and oil leaves the sides of the pan. Now add cumin seeds.

7. Methimaaz is ready to be served with hot rice.

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"Kashmiri Tandoor Katlam recipe..."

Ingredients:

Maida - 2 cups

Ghee - 4 tsp

Salt - as per taste

Rice flour - 2 tsp

Water for kneading

Poppy seeds - 1/2 tsp

Egg yolk - for egg wash

Method:

1. Take maida in a bowl, add salt and water and knead for 7-10 minutes and make a soft dough.

2. Take rice flour and add ghee to it to make a  paste.

3. Divide the dough into three equal portions.

4. Take one portion and make a round chapati.

Apply rice flour and ghee paste and fold and repeat the process two time and then roll again.

5. Divide the rolled dough into four equal portions.

6. Fold one portion as shown in the image and put it in another portion like this.

7. Roll into a small chapati/ katlam size again with light hands. Repeat the same procedure with other two portions of dough. You can make 6 katlams with 2 cups of maida.

8. Apply ghee on a baking trayand preheat the oven at 250 degrees for 10 minutes. Put the small katlams on the baking tray and apply egg wash and sprinkle pooppy seeds.

9. Bake in the oven at 300 degrees for 20-25 minutes or till the color changes to almond color.( Baking time depends upon the size of your oven)

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"Whole mango kulfi recipe... "

Ingredients:

Mangoes -5 

Milk -500ml

Sugar - 1 cup ( you can add more) 

Good day biscuits - 1 packet

Butter - 2 tsp

Green Cardamom - 5 no. 

Method:

1. Wash the mangoes and make a cut on one side with the help of a knife. 



2. With the help of a spoon or knife, remove the seed carefully, make sure the pulp remains inside. 

3. In a pan boil milk and add sugar. 

4. Add butter and bring to boil. Keep stirring. 

5. Crush the good biscuits into a fine powder. 

6. When the milk begins to thicken add the gooday biscuit powder. Keep stirring. 

7. Add cardamom seeds and keep stirring till the mixture thickens. 

8. Let the mixture cool for sometime at room temperature and with the help of a spoon add this kulfi mixture to the mangoes which will act as a mould here. 

9. Cover the mangoes with the cut part and keep in upright position in a cup or a plastic box. 

10. Keep in the freezer overnight till the kulfi freezes and peel the skin of mangoes with a peeler. 

11. Slice and cut into round pieces and serve. 

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"Doughnuts recipe... "

Ingredients:

Whole wheat flour 3 cups

Maida 1 cup

Instant yeast 2 tsp

Sugar 2 tsp

Salt 1tsp

Vanilla essence 1 tsp

Eggs 2

Milk 1cup

Oil half cup

 

For glaze

Butter 3 tsp

Milk 1/4 cup

Sugar 2 cups

Cadbury chocolate 1

Milkybar 1

Edible sprinkles

Dessicate coconut

Method:

1. Take maida, all purpose flour, yeast, sugar and salt, oil, eggs, vanilla essence and make a soft sticky dough by adding warm milk in small amounts. 

2. Cover the dough with a wet cloth for 40 minutes. It will double in size. 

3. Knead the dough with light hands and divide into small ball sized equal portions. Roll into a thick portion and with the help of a doughnut cutter, cut into doughnut shape. If you don't have a dougnut cutter, cut the shape with the help of a steel glass and middle hole with the help of a bottle cap. (Try to cut the doughnut shape one by one by rolling the ball sized portion thick, preferably 1 cm).

4. Heal refined oil in a pan and fry the doughnuts one by one on low medium flame till they become golden brown on both sides. (Keep the flame low, otherwise they will not cook from inside). 

5. For glaze, take 3 tsp butter, 1/4cup milk and cups sugar and heat it to make a sugar syrup. 

Dip the fried doughnuts in the syrup in both sides and keep aside. 



6. Melt the cadbury chocolate in a water bath and dip the doughts on one side in the melted chocolate and keep aside. 

7. Repeat the same procedure with milkybar chocolate for white glaze. 

8. Decorated the chocolate coated doughnuts with dessicated coconut,edible sprinkles or whatever you like. 

9. Wait for 15minutes before serving. 

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