"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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"Dal keema recipe... "

Ingredients:

Lamb Meat – 500 gms, minced

Beans – 300 to 400 gms, soaked in water overnight and pressure cooked (Preferably white beans)

Onions – 2, finely sliced

Ginger Garlic Paste – 2 tblsp

Turmeric Powder – 1 tsp

Red Chilli Powder – 2 tsp

Oil – 1 cup

Coriander Leaves – large handful for garnish

Salt as per taste

Method:

1. Heat oil in a frying pan over medium flame.

2. Saute the onions until golden brown.

3. Add ginger garlic paste, reduce the flame and stir, sprinkling a little water.

4 Add chilli powder, turmeric powder, salt and the minced meat.

5. Stir for 7- 10 minutes.

6. Add the beans and handful of coriander leaves, with a cup of water.

7. Cook until the water evaporates and the beans are cooked.

8. Garnish with coriander leaves.

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"Bread ras malai recipe... "

Ingredients:

Bread Slices – 3

Fresh Cream – 1/4 cup

Milk – 1 1/2 cups

Condensed Milk – 5 tblsp

Saffron – Few strands

Sugar --as per taste

Cardamon Powder – 1/4 tsp

Almonds – 1 tblsp

Pistachio – 1 tblsp

Method:

1.Soak the saffron strands in hot milk for 10 minutes.

2.Take the bread slices, using a cup make circle shape cuts and discard the remaining pieces.

3.Keep the circle shape bread pieces aside.

4.Heat a heavy bottomed pan and boil the milk.

5.When it starts to boil, reduce the flame to low and keep stirring.

6.Follow this process for 15 minutes.

7.Add the fresh cream, sugar and condensed milk to the milk.

8.Mix well and cook for another 5 minutes.

9.Add the saffron milk and cardamon powder .

10.Remove from flame and let it cool down.

11.Arrange the bread slices in a bowl/plate and pour the milk mixture over it just to soak it.

12.Refrigerate the bread pieces and the milk mixture separately.

13.While serving, add the the remaining milk and sprinkle some grated almonds and pistachios on top.

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"Shahi chicken korma recipe... "

Ingredients:

500g boneless Chicken curry cut pieces

For marination:-

1 tsp Red Chilli Powder

1 tsp Turmeric Powder

1/4 tsp Garam Masala Powder

2 tsp Ginger Garlic Paste

Salt as per taste

For the masala paste:

10 Almonds soaked in warm water for 1 hour and peeled

10 Cashew nuts soaked in warm water for 1 hour

2 tsp Melon Seeds boiled

3 tsp fresh Coconut grated

For the gravy:

4 tbsp Ghee

1/2 tsp Fennel Seeds/ Saunf

1/2 tsp Cumin Seeds

1/2 tsp Shahi Jeera

2 Onions big, sliced

2 Tomato medium, chopped

1 tsp Ginger Garlic Paste

1/2 tsp Red Chilli Powder

1/8 tsp Turmeric Powder

1/2 tsp Coriadner Powder

1/4 tsp Garam Masala Powder

1 tsp Kasoori Methi crushed

1 Cup Plain Yogurt beaten

1/2 Cup Water

Salt as per taste

Method:
Mix all the marinade ingredients in a large bowl.

Add the chicken pieces and mix until well coated.

Keep aside for 30 minutes.

Grind the ingredients given for the masala to a smooth paste adding a little water if required.

Heat ghee in a kadhai over medium flame.

Add the cumin seeds, saunf, shah jeera and bay leaf.

After 10 seconds, add the onions, ginger garlic paste and saute until onions become light brown.

Add the red chilli powder, coriander seeds, turmeric powder and mix well.

Add the marinated chicken pieces.

Mix well and cover the pan with a lid.

Cook for 10 minutes over low flame, stirring from time to time.

Add the tomatoes, mix well and cook for 5 minutes.

Add the ground paste and mix well.

Cover the pan with a lid and cook for another 5 minutes.

Add the yogurt and salt.

Mix well.

Pour water and cook until the gravy becomes thick and the fats starts to float on top.

Add the garam masala powder, kasoori methi and mix well.

Simmer for 1 minute.

Garnish with coriander leaves.

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"Tandoori fish fillet recipe... "

Ingredients

350 gms Fish cut into 3 inch pieces

1/4 cup Plain Yogurt

1 tsp turmeric powder

1 tsp Tomato Puree

1 tsp Tandoori Masala Powder

1 tblsp Garlic peeled

1 tblsp Ginger peeled

2 drops Red Food Colour optional

2 nos Green Chillies chopped

2 tblsp Oil

Salt as per taste

Method:

Mix the yogurt, turmeric powder, tomato puree, tandoori masala powder, garlic, ginger, red food colour, green chillies and salt.

Blend them to a smooth paste.

Pour this over the fish pieces and keep them aside for 1 to 3 hours.

Grill the fish in electric tandoor for 20 mins on both sides.

If u dont have tandoor then
heat oil in a non-stick pan over medium flame.

Add the marinated fish pieces and cook for 15 to 20 minute or until cooked and browned.

Turn the fish pieces from time to time so that they are evenly cooked.

Remove and drain excess oil.

Serve hot with lemon slices and onion salad.

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