"Tomul cxhott recipe... "

Ingredients:

Rice flour 1 cup

Salt to taste

Cumin seeds 1/2 tsp

Green chillies 1 chopped thinly

Water 

Oil 

Method. 

1. Mix rice flour, salt, cumin seeds, green chiilies and water in a bowl to make a paste. 

2. Heat a flat thick bottomed pan and apply a thin layer of oil. 

3. When the pan is hot enough, with the help of a large spoon put the rice mixture on this pan and spread the mixture evenly. 

4. Cover the pan with a lid and cook for 2-3 minutes on high flame. 

5. Flip the roti and cook for 1 minute on the other side too. 

6. Your tomul cxhott is ready to be served with kashmiri salt tea. ( nun chai) 

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"Caramel Pudding Recipe... "

Ingredients:

Milk 500ml

Eggs (2 eggs with yolk, 4 egg whites) 

Sugar 5tsp for caramel sauce, 5 tsp for pudding

Vanilla essence a few drops

Water 4 tsp

Method:

1. Take 5 tsp of sugar and 4 tsp water in a pan and heat until sugar is completely dissolved. 

2. Bring to a boil, reduce heat to medium-low, and cook until the sugar and water form a golden brown syrup, about 5 minutes. Do not stir. 

3. Remove from heat and let boiling subside. Carefully stir 1 tablespoon hot water into caramel syrup.

4. Pour this caramel syrup into four cups covering the bottom of the cups carefully with this syrup. 

5. Take 2 whole eggs and 4 egg whites in a pan and add sugar and whisk till the sugar dissolves.

6. Heat the milk (lukewarm not hot) and add to the milk to this egg mixture (dont boil the milk, only warm it on gas) Add vanilla essence. 

7. Pass this milk and egg mixture through a seive. ( don't skip this step) . 

8. Heat water in a large pan and put a stand in this water (basically we have to steam this pudding so if you have a steamer, well and good). 

9. Pour this mixture equally into the caramel covered cups equally. 

10. Cover these cups with foil and make holes in foil and put these cups in the steamer for 40 minutes. 

11. Take out the cups after steaming and remove the foil. Check with the help of a knife if the pudding is cooked. 

12. Refrigerate these pudding cups for 6 hours.

13. Run a knife around the pudding to loosen it. It will look like this. 

14. Place a plate on the cup and turn it upside down. 

15. The pudding will come out on plate like this. Serve chilled. 

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"Chicken Biryani recipe... "

Ingredients:

1 chicken cut into pieces. 

3 onions, sliced and fried to golden

1 tbsp ginger garlic paste

250 ml plain curd

oil (for cooking)

4-5 potatoes, peeled, cut into wedges and fried till golden

salt to taste

1 cardamom pod

3-4 small cardamom pods

2 cloves

Red chilli powder 2tsp

Dhaniya powder 1tsp

Garam masala 1 tsp

Cumin seeds 1/2 tsp

Peppercorns a few

Turmeric powder 1 tsp

Lemon juice 2tsp

4 cups basmati rice, washed 2-3 times then soaked for half an hour

salt

 

Instructions:

1. First marinate the chicken in the ginger, garlic, whole spices, lemon juice, curd, and salt. Mix everything together.

2. Marinate overnight or at least 4 hours.



3.Heat oil in a pan and add the marinated chicken with its marinade, and cook on medium heat for 10 minutes, then lower the heat to low and cook for another 10 minutes.

4. Keep the pan covered and give the mixture a stir after every few minutes. Add the fried potatoes once the chicken is tender and cook together on low heat for 5 minutes so that the potatoes take on a nice colour. The oil will leave the sides of the pan. Keep aside this masala. 

5. Wash then soak basmati rice in water for about 20-30 mins. Add water, some oil, salt and peppercorns in a pan and add this soaked rice. 

6. Cook until the rice is about 80 percent done, remove and strain out all the water.

7. In the same add a layer of this steamed rice, fried onions chicken pieces and some curry. 

8.Drizzle some oil too and repeat the same procedure for next two layers of chicken, it's curry, fried onions and potatoes. The upper layer should look like this. Dont put and chicken pieces on the topmost layer. 



9. Secure tightly with a lid and cook for 20-25 minutes on low flame. 

10. Wait for 10-15 minutes before serving and mix with a spatula before serving so that the masala, chicken pieces and rice gets mixed. 

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"Baked potato chips recipe... "

Ingredients:

Potatoes 2 sliced

Salt 

Red chilli powder 1/2 tsp

Pepper powder 1/2 tsp

Oil 1 tsp

Method:

1. Peel the potatoes and slice them. Not too thin, not too thick. Put some water in a pan and add salt and boil potatoes for 5 minutes.

2. Drain the water and let these chips dry on a towel. 

3. Put these chips in a large bowl and add red cilli, pepper oil and some salt. Mix well. 

4. Put these chips on a baking tray. 

5. Bake at 200 degrees for 15 minutes. 

6. Serve this baked snack with tomato ketchup. 

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"Chicken bread recipe... "

Ingredients:

3 cups maida

1 tbsp. Dry yeast

1 tsp. salt

4 tbsp. oil

1 egg 

1 tsp. castor sugar

1/4 tsp baking powder

2 cups chicken boiled and shredded ( I boiled the chicken in some water and some peppercorns till the water was reduced) 

2 small onions (finely chopped)

1 large capsicum (finely chopped) 

1 large tomato ( finely chopped) 

1 tsp. salt

2 tsp tomato ketchup

1 tsp. black pepper

1 tsp. garam masala powder

2 tbsp. butter

sesame seeds

One egg yolk and 1 tsp milk ( for eggwash) 

 

Method:

1. Heat 2 tbsp. butter in a pan and add onions. Fry till translucent. Add capsicum and tomatoes. 

2. Add salt, pepper powder and garam masala. 

Mix well. 

3. Add shredded chicken and saute for 2 minutes. 

4. Add tomato ketchup and mix well. Let this mixture cool. 

5. In a bowl mix maida, salt, castor sugar, yeast, baking powder, oil and 1 egg. 

6. Knead to a medium soft dough with slightly warm water, leave to rise for 2 hours. 

7.Divide the dough into two parts. Roll the dough to an oval rectangular shape, put half the filling in centre and snip the sides of dough as shown in the picture.

8. Overlap each other (like a braid) the filling will show slightly but that’s ok. Make two breads out of this dough and filling. 

9.Brush top with eggwash, sprinkle sesame seeds and bake on 180 degree C for 15-20 minutes or till done in a convection oven. 

10. Cut into pieces with a knife and serve hot. 

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"Lockdown pizza recipe... "

Ingredients:

For pizza sauce:

Tomatoes 2 slices

Oil 2 tsp

Chilli flakes 1tsp

Oregano 1/2 tsp

Salt 

Sugar 1 tsp

Tomato ketchup 1 tsp

Ginger garlic paste 1 tsp

For pizza dough/crust:

Maida 1 and a half cup

Baking powder 1/3 tsp

Baking soda 1pinch

Salt 1/3 tsp

Sugar 1/2 tsp

Curd 2 table spoons

Oil 2 tsp

For topping:

Sliced capsicum 1 small

Onion 1 small chopped thickly

Mozeralla cheese

Or cheese slices 2 

Method:

1. Take a bowl, add curd, oil, baking powder, baking soda, salt and sugar. Mix well. 

2. Add maida and knead into a smooth dough. If water is required add in small amounts. Apply some oil and cover with a damp cloth. Rest for 30 minutes at room temperature. 

3. Take a pan add oil, ginger garlic paste, chiil flakes and oregano. Fry for 1 minute. 

4. Add sliced tomatoes and salt. Simmer for 8-10 minutes. Mash the tomatoes with a spoon and add sugar. 

5. Let this mixture cool and grind into a coarse paste. Add tomato ketchup and mix. Pizza sauce is ready. 

6. Take the dough and knead slightly and roll into a round shape. 

7. Use a fork to poke holes over this dough. 

9. Put this crust dough on an oiled flat bottomed pan and pinch and raise the edges of this dough with fingers. 

10. Apply the freshly prepared pizza sauce evenly and add onions and capsicums and sprinkle mozeralla cheese all over (You can also use cheese slices if mozeralla cheese is not available) 

11. Put the pan on gas and cover the pan with lid, bake on low flame for 10 minutes. Check with the help of fork if crust is cooked after 10 minutes. 

12. Pizza is ready. Sprinkle with chilli flakes and oregano. 

( as I did not have mozeralla cheese I used cheese slices and I baked the pizza in a patila as I did not have a flat bottomed tawa available) 

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