"Chicken Harissa Recipe...."

Ingredients:

 Boneless Chicken - 1 kg (chopped into very small pieces)
 Garlic cloves- 4
 Onions- 1/2 kg (chopped in chunks)
 Peppercorn,kali mirch whole-  8 no's
 Fennel seeds,saunf (not powdered fennel)-1/2 cup
 Cloves,laung- 4

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"Dal Makhni Recipe..."

Ingredients:

 Urad Dal – 1 cup
 Rajma – 1/4 cup, soaked overnight
 Green Chillies – 2 to 3, finely chopped
 Tomato – 1, finely chopped
 Onion – 1, finely chopped
 Coriander Leaves – 1 sprig, chopped
 Garlic Paste – 1 to 2 tsp
 Ginger Paste – 1 to 2 tsp

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"Pepper Chicken Recipe..."

Ingredients:

Chicken  – 500 gms
Plain Yogurt – 1/4 cup
Ginger – 1 tblsp
Garlic – 1 tblsp,
Turmeric Powder – 1/4 tsp
Red Chilli Powder – 1/2 tsp
Salt – 1 tsp

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"Gobi Manchurian Recipe..."

Ingredients:

Cauliflower - 1
Chopped Onion - 2
Chopped Capsicum - 1
Chopped green chilli - 5
Chopped Garlic - 4
Baby corns - 2 ( if available)
Corn flour - 2 tsps.
Refined flour - 1 cup
Red chilli powder - 2 tsp
Tomato ketchup - 2tsp
Pepper powder - 1 tsp
Green chilli sauce - 1 tsp
Oil for frying

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" Easy Chocolate Fudge Recipe..."

Ingredients:

Cocoa powder - 1 cup
Milk - 2 cups
Sugar - 2 cups
Walnuts - 200gm
Almonds - 200 gms
Butter - 50gms

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"Chicken Fried Rice Recipe..."

Ingredients:

• Basmati rice 5 cups
• 500 grams boneless chicken cut into small pieces
• salt as needed
• 6-8 tbsp. soya sauce
• 6-8 tbsp. vinegar
• 2 tbsp. chilli sauce (adjust to suit your taste)
• 2 tsp pepper powder
• 8-10 tbsp oil
• 5-6 green chillies chopped finely
• 10 French beans chopped
• 2 onions chopped
• 1/2kg  carrot diced

Method:

1.Wash rice at least twice and cook in enough water till it softens. Drain and cool it completely. Do not add hot rice to the wok or kadaai while making fried rice, it makes the rice sticky.

 

2. Marinate the chicken pieces in salt, vinegar, soya sauce and chilli sauce for 15 mins.

 

3.Add some oil to a small pan, add marinated chicken and begin to cook on a low flame till the chicken turns tender and soft cooked. Stir in between.

 

4.Heat a wok or wide pan with oil again.

 

5. Add all the chopped vegetables and fry for sometime.

6. Add more oil into kadaai and add cooked rice, fried vegetables, chicken pieces, rest of the vinegar and soya sauce and mix well for 3-4 minutes.

7. Serve hot with chutney or sauce of your choice.

 

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"Easy Mutton Tikki Recipe..."

Ingredients:

 Mutton – 100 gms, minced and cooked till the water dries up
 Bengal Gram Dal – 2 tblsp
 Saunf  powder– 1 tsp
 Garam Masala Powder – 1/2 tsp
 Ginger Garlic Paste – 1 tblsp
 Green Chillies – 2, chopped
 Cumin Seeds – 1/2 tsp
 Onions – 1 , chopped

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"Tamarind Chicken Drumsticks Recipe..."

Ingredients:

 Chicken Drumsticks – 3 to 4
 Water – 2 cups
 Tamarind Extract – 1 tblsp, thick
Garlic cloves 2 no's
 Salt as per taste
 Oil for deep frying

Method:

 1. Pour the water and garlic in a pan and let it simmer.
 2. Add the chicken drumsticks and cook for 10 to 20 minutes.
 3. Drain well and keep aside.
 4. Add the tamarind extract, salt and hot water in a bowl.
 5. Mix well and pour this over the chicken drumsticks.
 6. Cover and keep aside for 2 to 3 hours.
 7. Drain well and pat dry.
 8. Heat oil in a deep frying pan over medium flame.
 9. Fry the drumsticks until golden and crisp.
 10. Remove and drain excess oil.
 11. Serve at once

 

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Banana Cake Recipe...

Ingredients:

250g butter, at room temperature
1½ cups icing sugar
4 eggs
2 tsp vanilla extract
4 ripe bananas, (1 mashed and 3 cut in slices for garnishing)
½ cup milk
3 cups flour

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"Chicken Wraps Recipe..."

Ingredients:

  Plain Rotis (homemade) – 4, kept warm
 Shredded Chicken Breasts – 250gm
 Plain curd tblsp
 Ginger Garlic Paste – 3 tsp
 Red Chilli Powder – 1tsp
Garamala Powder – 1tsp

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"Jalebi Recipe..."

INGREDIENTS:

1 cup maida or all-purpose flour

    2 tablespoon corn flour

    3/4 cup sour yogurt

    1/2 teaspoon baking powder

    2 tablespoon ghee

    a pinch of turmeric powder for colour

    2 tablespoons oil, plus more oil for deep frying

    1 cup sugar

    1 cup water

    a few strands of saffron

METHOD:

1.  Mix the maida, corn flour, baking soda, ghee and turmeric powder in a medium bowl.  Combine all the dry ingredients well, until well combined.
2.  Add yogurt to the dry ingredients and blend them all together to make a thick batter by adding very little water.
3.  The consistency of the batter should be thick and not watery. Cover the jalebi batter and place it in a warm place for 24 hours or overnight, till it is fermented.
4.  Preheat the oil for deep frying. Fill the piping bag and pipe spirals of the batter onto the medium hot oil, in concentric circles. Fry the jalebi on medium heat until golden brown in colour and crisp.
5.  Boil the sugar with water and saffron powder on medium heat until the sugar dissolves. When the sugar becomes thick and stringy of one string consistency. Turn off the heat and keep aside.
6.  Once the jalebi is crisp and browned, drain the exess oil out and immediately dip the jalebi's into the hot sugar syrup.
7.  The Jalebis should rest in the sugar syrup for at least a minute, after which they can be drained out of the excess syrup and then served.
8.  Serve hot.

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Soya Nugget (nutri) Kebab Recipe...

Ingredients:

Soya Nuggets - 1 packet
Salt as required
Bread slices -2
Green chillies- 9-10
Corrainder leaves
Onions chopped -2
Garam masala- 1/2 tsp
Mango powder - 1/2 tsp
Pepper powder- 1/4 tsp
Roasted Cumin seeds- 1/2 tsp
Besan or Maida 1/2 cup
Chutney or sauce (serving suggestion)

Method:

1. Take soya nuggets.
2. Soak soya nuggets in hot salt water. Drain, squeeze and repeat the procedure twice.
3. Take bread slices, chopped onions, green chillies and coriander.
4. Make a paste of chillies, onions and coriander in a blender and keep aside.
5. Make a paste of boiled soya nuggets and bread slices in a blender.
6. Mix the green paste and soya nugget paste in a bowl.
7. Add salt, garam masala, cumin seeds, pepper powder and mango powder and mix well.
8. Shape the mixture into small round flattened balls or kebabs and slightly dab the kebabs in besan powder before frying to absorb any moisture.
9. Place the kebabs on the pan and shallow fry, turning sides, till golden all around, one at a time.
10. Serve the crispy kebabs hot with sauce or dip or chutney of your choice.

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Pressure Cooker Mutton Biryani Recipe...

Ingredients:

Basmati rice, 5 cups

Ghee 7 Tbs

Fennel powder,  2 Tsp

Cloves, 3-4 nos

Cinnamon, 1-2" long

Cardamom, 4-5 nos

Onion(chopped), 3 no

Green chillies, 2 nos.

Tomato, 2 large no

Ginger paste, 1 tsp

garlic cloves 4 no

Red chilli powder, 3 tsp

Coriander powder, 2 tsp

Turmeric powder 2 tsp

Salt to taste

Water, 3 cups

Mutton- 1/2kg

Curd 1 cup

Garam masala, 1 tsp

Water 4 cups

Method:

1.  Heat  2 tbsps ghee in a pressure cooker. 
2.  Add sliced onions, saute for 2-3 minutes. Add mutton and all the spices and fry for several minutes.
3. Add tomato paste and fry for 5 minutes.
4. Add green chillies and 4 cups of water.
5. Close the lid of the cooker and pressure cook upto 4 whistles or till meat is tender.
6. Open the lid of cooker and add fresh curd.
7. Add half cooked basmati rice and rest of the ghee and salt to taste and pressure cook again for ten minutes.
8. Remove from the heat and wait till the pressure releases. Gently fluff it up and mix properly.
9. Serve hot with raita or salad.

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Methi Parantha Recipe...

Ingredients:

• 2 cups whole-wheat flour
  
• 2 cups fenugreek (methi) leaves boiled 
• 5 tbsps cooking oil
• 1 tsp cumin seeds
• 6-7 green chillies chopped
• Salt to taste
•  kasoori methi 1 tsp
• water for kneading
• ghee or oil as required

Method:
  

1. Take methi leaves and wash them properly.
2.  Put the methi leaves in boiling water for 5 minutes.
3.  Drain the water and squeeze the methi leaves properly.
4.  Put the methi leaves in a blender and make a paste of these boiled methi leaves.
5. In a bowl or mix the flour, methi leaves paste, salt, chopped green chilies, oil, kasoori methi and mix.
6. Pour some water and knead to a smooth dough. make medium sized balls of the dough. Roll the dough into medium sized rotis.
7. On a tava or frying pan, cook the methi parathas with some oil or ghee till they are browned and cooked on both sides.
8. These methi parathas have to cooked like the way we cook parathas on the pan.
9. Serve methi paratha hot with some pickle or raita.

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