"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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Chicken Malaai Kebab Recipe...

Ingredients:

500 grams Chicken breasts
6-8 nos. Green chillies
2 tblsp Coriander leaves
2 tblsp Mint leaves
12 nos. Garlic
8-10 nos. Almonds
3/4 cup Fresh cream
1 inch Ginger
1 tblsp Lemon juice
Oil
Salt

Method:

    Wash and chop the chicken breasts into 1 1/2 inch cubes.

    Grind the green chillies, almonds, ginger-garlic, mint and coriander leaves to a fine paste.

    Apply this paste to the chicken.

    Add the cream and mix well before adding salt to taste.

    Allow the chicken to marinate overnight for best results.

    Thread on skewers and grill over charcoal, basting with oil or ghee.

    Serve hot with lemon wedges.

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Lemon-Mango Juice...

Ingredients:

Mangoes – 2 cups, peeled, chopped
Chilled Water - 1 cup
Lemon Juice – 4 tsp
Sugar – 4 tsp
Salt – a pinch

Method:

1. Combine all the ingredients in a blender.
2. Blend well until smooth.
3. Keep it in the fridge for 2 to 3 hours or until chilled.
4. Pour into individual serving glasses.
5. Serve chilled.

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Palmier Biscuits Recipe...

Ingredients:

1. 1 cup all-purpose flour
2. 1/4 teaspoon salt
3. 2 sticks frozen butter
4. 1 cup sugar
   
5. 6 tablespoons ice water
6. Oil 4tsp

Method:

1.  Sift the flour and salt together in a large bowl.
2. Add the butter to the bowl.
3.  Toss to mix.
4.  Add the ice water to the bowl and stir gently with a fork.
5.  Turn the dough out onto a floured work surface.
6.  Gather the dough into a ball, and chill the dough in the freezer for 20 minutes.
7.  Roll it out into a rectangular shape with the long sides running horizontally.
8.  Fold the top third of the rectangle down over the dough.
9.  Fold the bottom third of the rectangle up over the dough so the edges of the folded dough touch.
10.  Fold the left edge of the dough over to meet the right edge, and pinch the seam.
11.  Repeat steps 8 through 11.
12.  Wrap the dough tightly in plastic wrap, and chill the dough in the freezer for 20 minutes.
13.  Repeat steps 8 through 13.
14.  Roll the dough out into a rectangular sheet of about 11" x 10" and quarter inch thickness.
15.  Sprinkle sugar all over the sheet, then press the sugar in gently first using your finger tips, then by running a rolling pin over the sheet to make sure the sugar is embedded into the pastry.
16.  Turn the sheet over, and again, sprinkle sugar, press it in and roll gently over it with a rolling pin.
17.  Now make a small inward fold of about 2 inches from the top of the sheet (the longer side of the rectangle). Then make another small inwards fold this time from the bottom of the sheet. Flatten the folds down with a rolling pin.
18.  Again make another fold from the top and from the bottom, so that the top and bottom folds now meet at the center of the sheet. Sprinkle some more sugar over it then flatten with a rolling pin.
19.  Finally fold through the centre so that the top folds and the bottom folds are one on top of the other like a cylinder. Again, flatten the cylinder with a rolling pin.
20.  Chill this cylinder of dough for about half an hour.
21.  Remove the folded pastry and slice it into half inch strips.
22.  Place these strips on a tray and chill them again for about 20 minutes.
23.  In the meantime, preheat your oven at 180 C.
24.  Line a tray with baking paper. Take a strip at a time and press them gently into a bowl of the remaining sugar, just to lightly coat each one. Then place them on the baking sheet, making sure to leave 1 and a half inches space between the strips as they will expand and flatten as they bake to form the palmier shape.
25.  Once all are done, put the tray into the oven, bake for about 15 minutes. Check and turn them over, and bake again for another 5-10 minutes or until all the palmiers are golden and crispy.
26.  Remove and place on a rack to cool completely.
27.  Store in an airtight container.
28.  Enjoy! :)

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