"Butter naan recipe... "

Ingredients

Maida - 2cups

Sugar - 1 tsp

Baking powder - 1 tsp

Salt to taste

Curd - 1/2 cup

Oil - 2 tsp

Water for kneading

Butter 

Corriander leaves finely chopped

Sesame seeds

Method:

1. Add maida, baking powder, salt, sugar, oil and curd in a mixing bowl. 

2. Knead a smooth dough with the above ingredients, also add water if required. 

3. Cover with a moist cloth and rest for 1 hour.

4. After one hour slightly knead the dough again with light hand.

5. Make 4 equal portions of this dough. 

6. Gently roll to oval shape using rolling pin. make sure you do not make too thin nor thick and not bigger than your tawa. 

7. Sprinkle some corriander leaves and sesame seeds on it and press again with rolling pin. 

8. Flip the naan and grease this side with water. 

9. Slowly put the greased water side on hot tawa and slightly press.

10. Now after a minute, flip the tawa upside down and cook naan directly on flame till it turns golden brown.

11. If the naan falls from the tawa when you flip the tawa then, put naan directly on gas flame and cook on all sides till it turns golden brown. 

12. Once cooked, put the naan on plate and brush with some butter.

13. Serve hot with any dish you like. 

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"Aloo corn samosa recipe... "

Ingredients:

Potatoes -  2 ( boiled) 

Peas - 1/2 cup

Green chillies chopped ( 2 tsp) 

Sweet corn - 1 cup 

Oil 

Ajwain - 1 tsp

Jeera - 1 tsp

Red chilli powder - 1/2 tsp

Salt as per taste

Jaldi powder - 1/2 tsp

Dhaniya powder 1/2 tsp

Samosa sheets for wrapping samosa

Method:

1. Boil the potatoes till they become mushy. 

2. In a pan heat 2 tsp oil and add ajwain and zeera till it crackles. 

3. Add potatoes, peas and sweetcorn and fry for 2 minutes. 

4. Add red chilli powder, salt and dhaniya powder. 

5. Mix all the stuff and add chopped green chillies. Let this stuffing cool. 

6. Fill each samosa sheet with 1 tablespoon of this stuffing and wrap it properly. 

7. Fry till golden brown. 

8. Serve hot. 

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"Lockdown cake recipe... "

Ingredients:

Hide and seek biscuits - 2 packets

Milk - 1 1/2 cup

Vanilla essence - few drops

Eno - 5g one sachet

Hershey's chocolate syrup or melted chocolate for topping or whipped cream ( u can use any topping whatever u llike) 

Refined oil - 1tsp

Method:

1. Take the biscuits and grind them in a grinder. 

2. Add milk and mix well. 

3. Add 2-3 drops of vanilla essence. 

4. Add one Eno sachet (5g) and mix with a spatula. 

5. Take a cake mould or a heavy bottom pan and grease it well with some oil. 

6. Put the biscuit cake batter in the mould or pan and tap twice or thrice so that the batter settles properly. 

7. Take a thick flat bottom kadhai or patila and put a wire stand in it and put on gas stove on sim and place the mould or the pan with batter on the wire stand inside the kadai or patila. Be careful while placing the mould, the kadhai may be super hot. 

8. Cover the kadhai with a lid and cook on sim for 30-40 mins. 

9. Check with a toothpick If the cake is cooked from inside. If it is still wet wait for another 5-8 minutes. 

10. Once the cake cools, demould the cake on a plate. 

11. Here you can coat the cake with some powdered sugar and crushed biscuits and your cake is ready. If you want you can follow step number 12.

12. Spread the layer of melted chocolate or whipped creamor Hershey's chocolate syrup or beaten coffee and sugar (or whatever you have available at home) and top with crushed biscuits. 

Your lockdown cake is ready!!! 

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"Dalgona coffee recipe..."

Ingredients:

3tsp instant coffee

3tsp sugar

3 tsp hot water

1 cup milk

Few ice cubes

Method:

1. Take a wide bottom bowl and add coffee powder and sugar. 

2. Add hot water. 

3. Beat the mixture with an electric beater or wire beater. 

4. Make sure you take your time to beat the coffee mixture, more the time, the tastier your coffee will be.

5. It should take 6-8 mins for your mixture to become fluffy and velvety. The colour will change to golden brown. 

6. Once you are done, fill a glass with  ice cubes and pour the milk.

7. Add the whipped coffee on top and dust some coffee powder on the top to make it look even more appealing.

8. Just give it a mix, when you are ready to drink it.

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"Chicken 65 recipe... "

Ingredients:

500 gm boneless chicken, cut into small cubes

2 tsp. corn flour

1 tsp. salt

1 egg, beaten

1/2 tsp. black pepper powder

1 1/2 tsp. ginger paste

1 1/2tsp. garlic paste

1 tsp. chilli powder

2 tbsp. chilli sauce

2 tbsp. chopped pudina

4 tbsp. chopped coriander leaves

3 green chillies, chopped

1 tsp. garam masala

Oil for frying 

1/2 tsp. cumin seeds

1/2 tsp. black pepper powder

1/2 tsp. cumin powder

salt to taste

6 tbsp. water

few drops red food color

1/4 cup thick plain curd 

sliced onions for garnish (optional)

 Method:

1. Wash chicken properly and marinate the chicken  in cornflour, salt,ginger garlic paste, egg and black pepper powder and refridgerate overnight.

2. Heat oil in a pan and fry marinated chicken pieces one by one. Keep aside. 

3.  In the same pan, add more oil. Add cumin, ginger, garlic, green chilies, black pepper powder, cumin powder, chili powder and salt to taste and fry for two minutes on low flame. Then add chili sauce, chopped pudina, chopped coriander leaves, garam masala and fry for about 1-2 minutes on medium flame.

3. Add little water (a few tbsps.) and cook for a minute on medium flame. Add red food color( optional) mix well and add in the fried chicken pieces.

4. Mix them so that the spices coat the chicken nicely. Add curd and mix well to coat the chicken. Increase the flame to high and cook till the curd is fully absorbed and oil leaves the sides of the pan. 

5. Garnish with onions and serve hot. 

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" Kashmiri bread (chochwor) recipe... "

Ingredients:

Maida - 2 cups 

Sugar - 2 tsp

Salt - 1/2 tsp

Yeast - 1 tsp

Oil - 2 tsp

Sesame seeds

Egg wash 

Warm water

Method: 

1. In a small bowl add sugar, salt and 4 tsp of warm water and mix till sugar and salt dissolves. 

2. Add yeast and mix well. Wait for 10 mins or till yeast gets activated. 

3. Add oil to this mixture and set aside. 

4. In a large bowl add maida, the above mentioned yeast mixture and some warm water to make a soft dough. 

5. Cover with a cling film and let it stand for 1 hour at a warm place in your kitchen. 

6. After one hour knead one or two times with soft hands and roll into a long elongated dough and cut into small equal sized pieces with the help of a knife. 

7. Make round shape of these small dough balls with a large hole in the centre. 

8. Now cover these with a wet muslin cloth for 15- 20 minutes. 

9. Boil water in pan and put these cochwors in the boiling water with the help of a ladle and cook for 2 minutes on each side. ( this technique will form a hard crust on the outside while bread remains soft inside) 

10. Cover the baking tray with butter paper and arrange the cochwors for baking, apply egg wash (optional for glaze) and sprinkle sesame seeds. 

11. Bake in a convection oven at 180° C for 30 to 40 minutes. 

12. Kashmiri bread ( cochwor) is ready.... 

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