Aloo rava bonds

INGREDIENTS

½ cup semolinaSalt to taste½ tsp red chilli powder 1 tsp turmeric powder  1 cup yoghurt  ¼ cup corn seeds  1 tbsp finely chopped onion  1 tsp chopped green chilli  2 tsp finely chopped coriander  1 ½ tsp grated cheese  1 cup boiled and grated potato  Potato mixture as required Oil to fry

Method:-

In a bowl add semolina, salt, red chilli powder, turmeric powder and yoghurt and make a thick batter.Add corn seeds, finely chopped onion, chopped green chilli, finely chopped coriander, grated cheese, boiled and grated potato and mix. Let it rest for 10 – 15 mins.Give shapes to the batter and add the potato mixture in the middle.Fry these in hot oil and remove on a tissue paper.Garnish with tomato slice and serve the aloo rava bonda with mint chutney

Mini bread pizza

INGREDIENTS

½ cup semolina soaked in yoghurt  1 tbsp finely chopped green bell pepper  ¼ cup grated cheese  1 tbsp tomato sauce  ½ tsp chilli flakes  Salt to tasteCrushed black pepper to taste4 white bread slices 1 tsp oil  Tomato sauce as requiredGrated cheese as required

Method:-

In a bowl add the semolina soaked in yoghurt, finely chopped green bell pepper, grated cheese, tomato sauce, chilli flakes, salt and crushed black pepper and mix. Let it rest for 10 mins.Cut the white bread slices with a round cutter and spread the semolina mixture on it.In a pan add oil and pan sear the pizza from both sides. Add tomato sauce and grated cheese on one side of the pizza.Place the mini bread pizzas on a plate and garnish with coriander leaves.

🔹🔹🔹🔹🔹🔹

Paneer croquettes

INGREDIENTS

½ cup grated paneer (Cottage Cheese) 1 cup boiled and grated potato 1 tbsp refined flour 1 tbsp finely chopped onion 1 tsp finely chopped ginger 1 tsp finely chopped green chilli 2 tsp finely chopped coriander ½ tsp red chilli powder Salt to taste1 cup vermicelli Oil to fryRefined flour and water batter as required

PROCESS

In a bowl; add grated paneer, boiled and grated potato, refined flour, finely chopped onion, finely chopped ginger, finely chopped green chilli, finely chopped coriander, red chilli powder and salt and knead. Make small balls.Add vermicelli in a bowl and crush.Coat the croquettes in the refined flour and water batter and then roll them in the crushed vermicelli. Fry them in hot oil and remove on a tissue paper.Add the cherry tomato and mustard pickle and the potato basket on a plate.

🔹🔹🔹🔹🔹🔹🔹

Butta kavab

INGREDIENTS

Sweet Corns : 1 cup
Chopped
Boiled Potato : 1 no
.Chopped Onion : 1 no.
Chopped Green Chillies : 2 nos.
Chopped Ginger : 1 tsp
.Garlic : 1 – 2 cloves
Chaat Masala : 1 tsp.
All Grounded Spices : 1 tsp.
Cumin powder : 1 tsp.
Bread Crumbs : 1 tbsp.
All Purpose Flour : 1 tbsp
Cashew Nuts : 5 -6 no's
.Water : as required
Salt : to taste
Black Pepper Powder : to taste
Lemon Juice : 1 tsp
Bread Crumbs : as required
All purpose Flour : as required
Sliced Onion : 1 no.
Red Chilli Powder : as required
Lemon Juice : ½ tsp

PROCESS

In a blender, add sweet corns, chopped boiled potato, onion, green chillies, ginger, garlic cloves, chaat masala, all grounded spices, cumin powder, bread crumbs, all purpose flour, cashewRemove corn mixture into the bowl.In a pan, heat oil.Make the balls out the corn mixture.Coat the balls with bread crumbs & all purpose flour.Shape the balls as patties.Deep fry the patties.Slice the onion & then sprinkle red chilli powder & lemon juice on it & mix.Garnish with onion salad, mint chutney & lemon wedge.
🔹🔹🔹🔹🔹🔹🔹

Russian chicken

Russian chicken: grind cashew, red dry chilli, curd, rai, zeeru n 1 onion
And then
Take a kadai put the grinded paste, chicken, tomato sauce equal to curd amount n salt to taste, oil n allow it to cook
1 cup of curd require for good amount of gravy, sauce u can even put as per ur taste

Pakistani malai chicken handi

1 kg boneless chicken breast big size piece
1/2 kg curd
200 gms fresh cream
Cashew nuts 100 gms
Khus khas 2 table spoon
Til 1 table spoon
G&G paste 1 table spoon 
Black paper powder 1table spoon
White appear powder 1 table spoon 1 tea spoon
Green chillies 4
Salt to taste
Oil 2 table spoon
Butter 150 gms

Preparation:

Make a fine paste of cashew khus khus til and green chillies now marinate the chicken and with fine  the paste curd cream g&g paste black pepper white pepper salt and put in the refrigerator for 30 mints, heat a pan and now add oil allow it to heat and then add butter on slow flame allow the butter to melt totally then when it's heated add the marinated chicken to the pan and cook it till the chicken is done and the extra water of curd and cream is dry. Last add bullet green chillies slit Karke and then hand full of coriander leaves.

Severe hot with rotis or partha.

Shawarma rolls

Cook boneless chicken with pepper powder and salt. After cooking shred it and saute it in little butter.sprinkle some
coriander leaves and off the flame.

Cut white onions capsicum tomato greenchilly cucumber and lettuce and mix it with some mayonize and lime juice.then add the sauted chicken and mix well.this is the filling.

Make a dough of maida with some dalda and salt.then roll this in a steel cone and fry it in the oil.then fill this with the prepared filling.

Malido

Ingredients:

2 tipri wheat flour
Ghee at least 5 big spoon 
Malai
Badam pista
Kismis/charoli
Elaichi
Jaggery approx 200 gms or as per sweetness needed
Khoya 250 gms
Pinch salt for dough
Water

Method:
For dough add malai as per ur taste n ghee for moun mix add pinch salt mix n it well after mixing try to form muthia without adding water if it doesnt form add little bit ghee more in flour.. Now prepare dough keep it for 15 minutes thn form muthia.

Take ghee in a pan n deep fry the muthia after frying crush the muthia with ur hand grind a little bit so tht muthia's powder form properly.

Now take  appropriate ghee in d vessle when ghee gets hot put jaggery in it n mix it very well until the jaggery dissolve completely with ghee than add khoya n again mix it well. Cook on slow flame Than add muthia powder to the mixture n mix it untill ghee gets seprated from the mixture add badam pista, charoli, kismis n elaichi to it.

U can add gund if u like. Enjoy ur yummy malido

Moktail

In mixer put coconut water with it malai then put litchi squash or crush then put a pinch of black salt n add crushed ice n mix it , take tall glass put some ice cubes pour d drink n garnish it with coconut malai pieces your coconut litchi drink is ready

Banana orange mocktail

(1) banana
(1) Half a coconut and all its water
(1) Half a lime
(1) inch of fresh vanilla
(2) oranges

Juice the oranges and lime and add the juice to the blender. Add all other ingredients to the blender and blend until smooth. Either strain or drink as is. If you have a juicer, juice the coconut and banana, and add the juice to the mixture, stirring back in as much pulp as you like for the consistency you desire.

Mayonese

1 egg whit
3/4 cup oil
Yello musturd seeds 1 tspn
Vinegar 1tspn
A pinch of sugar n salt

Method
In a mixture jar mix mustrd seeds.salt n sugar. N vinegar.
Then in mixture jar add egg whit n churn it. N slowly keep adding 1 spoon of oil each  tim n mixing it again .n again add 1spoon oil n mix again. Until u complt addin full oil. N get a thik consistency jus lik u get in d mkt.
N ur mayonese is ready to use.

Dry mutron hyderabadi style

Cut onions in thin slices add to mutton then add sal red chilly powder dhania powder turmeric adrak lasan and whole garam masala add little water and cook
Then take oil in a kadhai add slit green chillies curry patta and add the cooked mutton
Nicely saute it then sprinkle coriander leaves and squeeze lemon on it

Katrela masala gosh .....

1 kg motton 1/4 cup chopped ginger 1/4 cup garlic chopped ....4 red dry chillies .....3 cloves 6 _ 8 black pepper 2 elaichi n. a piece of cinnamon .....2 tbs mustard oil .....salt.....2 chopped onions ....take a vessel or cooker add everything together and cook .....when the motton becomes tender n sauté for sometime addiñg tejpatta ( bay leaves ) n then switch off the flame n serve hot with rotis .

Kharas for 8 ppl(starters)

Requirement:

1/2- Kg Mutton.

1 table spoon(in all):Ginger Garlic & Green chillies paste

6 - eggs

1- maggie noodles

100gms - green peas

2-  potatos Medium Size

1- tomato

3 Table spoon - Maida

1 teaspoon each- jeera, chopped garlic & green chilles

1 teaspoon - pepper powder

salt as per taste

Ghee & oil for tempering

Method;

1. clean and boil the mutton along with Ginger Garlic & Green chillies paste.

2. Boil Noodles & green peas

3.Cut the potatos in french es shape and fry it oil.

4. Heat ghee and roast garlic and chilles and jeera. sprinkle maida on this

5. And put mutton, on this above preparation end also peas and noodles( after straining water)

6.take 3 eggs and whisk it and pour in the above.

7 arrange the above in a microwave dish and arrange sliced tomatos on this

8 take 3 eggs and whisk it and pour on the top.dont forget to add salt and pepper in eggs mixture

9. heat it microwave for 3 min at full power.

10 heat ghee and pour it on top.

GRAVIYO KA BAAP

This super gravy can be frozen in packs ready to be re-used when ever required...

Ingredients:
Cashew nuts - 100 g
Melon seeds - 100 g
Soak together in warm water for 30 minutes and make fine paste.
Finely chopped onions - 1 kg
Oil - 1/2 cup
Ginger garlic paste – 4 tbsp
Tomato paste - 1/2 kg (blanch the tomato ,remove the skin and mark it into paste)
Cardamom - 5
Cloves - 5
Cinnamon - 1 inch
Chilli powder - 2 tbsp
Coriander powder - 1 tbsp
Cumin powder - 1 tsp
Turmeric powder - 1/2 tsp
Dry fenugreek or Kasuri Methi - 1 tsp
Cardamom powder - 1/2 tsp
Red colour - 1/4 tsp

Method:

In a non-stick pan add oil, add cardamom, cloves & cinnamon sauté for a minute add chopped onions, sauté till golden brown.
Add ginger garlic paste , sauté till the raw smell goes then add tomato puree , cook in slow flame and keep stirring to avoid burning, (this step is very important).
Add cashewnuts & melon seeds paste, and add chili powder, coriander powder , turmeric powder ,cumin powder ,cardamom powder, dry fenugreek (kasuri methi) and red colour and cook for another few minutes and the base gravy is ready .
Cool the gravy and can be stored in boxes.

To use this gravy -
1) Butter Chicken
Marinate chicken with butter chicken masala or red chilli powder, turmeric powder, garam masala powder and salt. Grill the chicken pieces. In a pan, add 2 to 3 tbsp oil, add 1 - 2 cups base mother gravy, sauté. add grilled chicken pieces, Sauté chicken pieces well in the base mother gravy, add 2-3 tbsp of tomato ketchup, 1/2 tsp kasuri methi powder, 1 tbsp butter chicken masala, 1 tsp garam masala, salt to taste and 1/4 cup cream. Simmer for 5 mins and serve.

2) Hyderabadi Chicken
Marinate chicken with butter chicken masala or red chilli powder, turmeric powder, garam masala powder and salt. Grill the chicken pieces. In a pan, add 2 - 3 tbsp oil, add mix of whole dried chillies, 1/2 tsp fennel seeds, 1/2 tsp zeera, 1/2 tsp mustard seeds, 2 tsp chopped garlic, fry well. Add 1 - 2 cups base mother gravy, sauté and add cooked chicken pieces - sauté chicken pieces well in the base mother gravy, add 2-3 tbsp of tomato ketchup, 1/2 tsp pepper powder, 1/2 tsp zeera powder, salt to taste, little ghee and sauté well on high flame for 2-3 mins and serve.

3) Chicken Tikka Masala
Marinate chicken with tandoori chicken masala or red chilli powder, turmeric powder, garam masala powder and salt. Grill the chicken pieces. In a pan, add 2 - 3 tbsp oil , 2 tsp chopped garlic, 2-3 tbsp of tomato ketchup, 1/4 tsp elaichi powder, add 1 -2 cups base mother gravy, sauté chicken pieces well in the base gravy. Add 2-3 tbsp of grated boiled egg, 1 tsp rose water, salt to taste and serve.

Other Variations:

Chicken masala – Add chopped capsicum is added in chicken tikka masala along with little tandoori masala.

Dopiaza gravy – Same process as hyderabadi gravy but sauté 1 cup sliced onions are added in the end along with green chillies.

Dhabba Style - Give a tempering with zeera and red chillies, with alot of emphasis of frying/sautéing the masala, addition of grated paneer and dhabba masala, and top with butter before serving.

Achari Chicken – same process as dhabba style add 2 tsp achari masala

For Vegetarians – You can substitute chicken with paneer or cauliflower or mixed vegetables.

Pound cake

Ingredients
3 - eggs
1 cup madia
1 cup castor sugar
1/2 tsp vanilla extract
1 tsp baking powder
250 grams butter
A pinch of salt
Method
Beat the sugar and butter till creamy and fluffy.add the eggs one at a time and beat well after each addition .add all the baking powder in the madia before hand .add the vanilla extract and flour at the same time and beat for one minute . It will form a thick batter . Put the batter in a greased baking tin . Bake in a preheated oven at 180 degrees for 45 mins or until a golden crust forms on top of the cake . Put in a knife and check the cake too .
Once out let it cool for 15 mins in the tin and then tip it over in a plate . Dust the cake after its completely cooled with icing sugar . Cut serve and enjoy

aloo paratha recipe dhaba style

Prep time
15 mins
Cook time
15 mins
Total time
30 mins

Aloo paratha recipe dhaba style, rustic wholesome and filling flat bread with delicious potato stuffing!
Author: Harini
Recipe type: main
Cuisine: Indian
Serves: 4-5
Ingredients
For paratha:
1 cup whole wheat flour
¾ cup water
1 teaspoon oil
Salt
For stuffing:
2 large potatoes
2 green chillies+1/2 inch ginger crushed together
½ teaspoon cumin powder
½ teaspoon garam masala powder
¼ teaspoon chaat masala powder
¼ teaspoon amchur
1 teaspoon lemon juice
Salt
Instructions
Begin making aloo paratha by boiling the potatoes. Pressure cook or boil 2 large potatoes. While the potatoes are cooking, measure the wheat flour and take it in a mixing bowl. Add salt and oil. Mix well.
Make a well in the center and add ¾ cup water.
Mix well slowly and knead to a smooth dough. The dough should be soft, supple and non sticky.
Set the dough aside for 10-15 minutes. In the meantime us prepare the potato stuffing. Take the boiled potatoes and peel off the skin. Mash the potatoes very well, any large chunks will tear the paratha while rolling. Add mint leaves, cilantro leaves salt, cumin powder,garam masala powder, crushed ginger-green chillies,chaat masala powder, amchur and lemon juice.
Mix well and make the stuffing.
While making the parathas, first heat a heavy cast iron tava. Divide the dough into 4-5 equal portions. Divide the filling into 4-5 equal sized portions.
Take a dough ball, dust in flour slightly and roll into a small circle. Keep one portion of prepared stuffing and close from all the sides. Seal in the center and press slightly.
Roll into thick circle of about 6 inches.
Place in the hot tava and cook very well from both sides. Use butter for frying.
Serve aloo paratha piping hot.
Notes

Veggie burger recipe

Veg burger recipe
Prep time
1 hour
Cook time
15 mins
Total time
1 hour 15 mins

Veggie burger recipe, easy to make veg burger at home from scratch with step by step photos!
Author: Harini
Recipe type: snack
Cuisine: world
Serves: 4
Ingredients
For veg burgers
4 hamburger buns
1 tomato,sliced into thin rounds
1 onion, sliced into thin rounds
4 tender cabbage or lettuce leaves
2-4 tablespoons eggless mayo
4 veg patties
For veg patties
2 large potatoes
1 large carrot,peeled
½ cup sweet corn kernels
¼ cup finely chopped bell peppers
1 small onion,finely chopped
½ teaspoon chilli powder
¼ teaspoon chaat masal powder
½" ginger
2 green chillies
2-3 cloves garlic
¾ cup bread crumbs
Salt
Oil for shallow frying
Instructions
To make patties
pressure or steam cook the veggies until completely done. I use potatoes, carrots, sweet corns. You can use green peas, beans also if you have in hand. Mash the veggies well and set aside.
Crush ginger,garlic and green chilies to a coarse paste. Finely chop capsicum and onions.
Heat a pan with 2 teaspoons oil.Add crushed ginger paste and saute well till the raw smell goes off.
Add chopped onions and capsicum and saute for few minutes.
Add this to the mashed vegetables and mix well. Add salt, chilli powder, chaat masala powder and mix very well.
Make equal sized balls based on the size of your burger buns, Flatten each ball slightly.
Roll each patty in the bread crumbs until well coated.
Shallow fry each patty in hot oil until golden brown from both sides. Remove to a kitchen tissue.
Set aside until we get other ingredients ready.
To assemble veg burger
Take the bottom portion of the cut and toasted bun. keep it on a serving plate.
Apply some mayo. Keep one veg patty on this.
Top with cabbage or lettuce leaf, some tomato onion rounds. Press very gently.
Cover with the top portion of cut and toasted bun. Serve veggie burger immediately.
Notes

Virtual Treat For Foodies..

1:Add 1 tbls of fruit jam in a glass of cold
milk,blend well and a quick delicious fruit shake
is ready for kids🍹...
2. Add 2 tbls pickle masala, 2 tbls pickle oil and
a pinch of salt in a cup of wheat flour to make
delicious achari poori's for breakfast and as a
travel food.
3.Add 1 tbls left over pickle masala in regular
subzi to make achari aloo,achari bhindi and
achari brinjal or any dry curry of your choice..
4. Add kiwi fruit,🍏green apple, oranges,
🍒berries or any sour or
over ripe fruit to make coriander chutney more
nutritious.
5.While making coriander chutney add few nuts
of your choice to make it more nutritious and to
increase its shelf life.
6.If you have added too much chilli powder in a
gravy then add some curd ,lemon juice or 2 .t.s
ghee in it to balance it.
7.If your gulab jamuns turn out hard ,don't
worry,just put them in the pressure cooker
withsugar -syrup and cook for 5 minute on
medium heat and then serve warm with a smile
8. While making home made potato chips,mix
some alum powder in the water and soak the
chips in it,before boiling.
9.While grinding red chili powder add little
mustard oil in it to get a bright red colour.
10.Its much easier to grind small cardamom if
you add some sugar to it while grinding.
11.Add 1 tbls gram flour in semolina for making
delicious sooji halwa .
12.While making gravy for a kofta or paneer
dish ,use milk instead of water for smoother
gravy
13.If asafoetida become too hard then keep a
green chilli with it.
14.If you are short of tomatoes to make gravy,
then add some tomato ketchup.
15.Add little bounvita in coffee for a
delicious twist in the taste.
16.Grease the leftover dough with slight oil or
ghee before covering and storing it in the
refrigerator.
17.Add little glycerine in the 🎂cake batter to
make it more soft and moist.
18.Add some routine spices and a bread in
leftover rice ,mash the mixture well and make
crispy fritters.
19.After making cottage cheese/paneer don't
throw the whey, use it the to make roti dough or
use in any curry.
20.Add a pinch of dried mint powder in tomato
soup to make it more flavourful.
21.Add a apple with potatoes ,they will stay
fresh and will not sprout easily.
22.If facing difficulty in rolling aloo
parantha,,then add add some dry roasted gram
flour or little bread crumbs in the filling,it will
not come out while rolling.
23.Try to add whole curry leaf spring in the
dish,it will be easy to remove after cooking.
24.Use scissor to chop green chillies and
coriander.
25.While boiling potatoes add some salt or
vinegar in the water, to avoid cracking while
boiling.
27.If you have added extra salt in the
dish,don'tworry just add a peeled raw potato or
a ball of wheta flour dough and boil for a
minute,then discard the potato or flour ball.
28.If your rice are burned,don't worry just put
aslice of bread in the pan for 10
minute,bread will absorb the burned flavour.
29.Freeze left over coffee in ice try and next
time when you make cold coffee ,use these cubes
instead of plain ice cubes
30.To remove worms from cauliflower ,add
some white vinegar or turmeric in the water and
soak the florets in it for 10 minutes.
31.Add 1 t.s white vinegar in idli batter to
makesofter idlis.
32.Add some gram flour or semolina in wheat
flour to make crisp poori's.
33.To enhance the flavour of coffee ,add a
pinch of salt into it.

CHICKEN-MALAI-BOTI-ROLL

CHICKEN MALAI BOTI ROLL by Shireen Anwar at Masala Mornings

 

Ingredients for paratha:
Flour             2 cups
Semolina         ¼ cup
Salt             ½ tsp
Ghee             2 tbsp
Sugar             1 tbsp
Water as required     to knead the dough
Ghee             for frying

Put altogether in a bowl. Knead to medium dough. Leave to rest for 30 mins. Make balls and leave for another 15 mins. Roll the balls to a saucer size. Spread with ghee some flour. Again roll to form into a ball. Leave to rest for 10 mins. Then roll, make parathas and deep fry.

Ingredients for filling:
Boneless chicken             400 gms cut in cubes
Ginger garlic                 1 tbsp
Salt                     1 tsp
Black pepper             ½ tsp
Raw papaya grinded         2 tbsp
All spice                 ½ tsp
Chili powder                 1 tsp
Lemon juice                 2 tbsp
Roasted and crushed cumin     1 tsp
Cream                 ½ cup
Yogurt                 ½cup
Green chilies grinded         1 tsp

Method:
Marinate chicken with all the given ingredients. Put on skewers. Bake in a pre-heated oven on 180 degrees for 30 mins or pan fry in quarter cup oil. Give smoke.

Ingredients for tamarind red chutney:
Button red chilies 6 boiled in ½ cup water
Tamarind pulp ½ cup
Coriander leaves 2 tbsp
Mint leaves 6
Roasted and crushed cumin ½ tsp
Salt ½ tsp
Sugar 1 tsp

Method for chutney:
Blend altogether.

To assemble:
Put parathas on a flat surface topped with chicken malai boti, onion ringsand chutney. Roll tightly. Re roll in butter paper and serve hot. 

Mutton kolhapuri

Ingredients :
A:   1 kg mutton /chicken
2 tbsp ginger garlic paste
1/4 tsp of haldie pwd
Salt to taste
Water

B:   For gravy
2tbsp of chopped onion
1 cup oil and ghee
2 large onion ka Birista tt is 1 cup of Birista
25 grm kaju
2tbsp  desicated coconut ( roast the coconut )
3 tomatoes finely chopped
8 red chillie soak in water n make a fine paste
1 tbsp of ginger garlic pAste
1 tsp of garam masala pwd
1 tsp of jeera pwd
1 tbsp of dhaniya pwd
1/4 tsp of elaichie pwd

Method :
Step 1 :
In a pressure cooker boil the mutton with ginger garlic paste salt n haldie ... Dont put too much of water ... After a whistle cook on slow flame for 15 min ....

Step 2 :
After the mutton is boiled drain it n save its stock

Step 3 :
Make a fine paste of fried onion n coconut ... Frm tt coconut keep a lill for garnishing

Step 4:
Heat Ghee n oil in a kadai add lill jeera n chopped onion ,then add ginger garlic paste to it n sauté for a min then add all the dry masala ... Nw here u hv u keep adding mutton stock little little ... Then add chopped tomatoes ... Sauté well ... Till u gt a good aroma frm it :

Step 5:
Add the mutton to it n sauté well till the masala sticks to the mutton .. Nw add the onion n coconut paste wat we made ... N the remaining mutton stock

Cook on slow flame add finely chopped kothmir ...

For garnishing
Garnish it  wit boiled eggs n slice of tomatoes n sprinkle the roasted coconut (tts optional)

Serve this with naan ,roti ,paratha ..rice ur choice ...

This is a Spicy gravy ... Bt its too good ... 😋😋😋😋😋

Creamy mutton

Boil mutton with whole garam masala...n keep the mutton and stock seprately aside....
-Make birista (fried onions) keep aside..
-in a grinding jar mix cream, ginger-garlic paste, dried kasuri methi, cashews, birista....and make a fine paste..
-add beaten curd in it and keep aside..
Heat butter in a nonstick pan...add the grinded paste n saute dem fr a while...add the boiled mutton n bhuno fr 5-10 mins....add the stock and slow the flame fr smtym.....till the gravy is thick...at the end make a tadka of sauf and whole red chilly.....n serve

Capsicum cashew chicken

Capsicum cashew chicken:
Marinate chicken with red chilli powder, vinegar, adrak lasan for 2hrs. Grind 1 or 1 1/2 capsicum, cashew, rai, lasan Kali 3, little tomato sauce n 1 onion.

Now in a kadai put grinded mixture, marinated chicken, water, salt to taste n oil n allow the chicken to cook.

Boti kabab korma

- Boti kabab korma
Mutton cut into cubes
Raw papaya adrak lasan salt dalke marinate 3 hrs
Ab 2tbsp khus khus roast  aur nikale
Ab 1/2 tsp sauf
1/2tsp jeera
1tsp dhana roast kare
Sil batte pe yeh dry roast kiya masala add taj  elaichi  red kasmiri mirch ab thoda pani add kar pise
Ab 2onion ka bilista bi add n pise

1deep pan ghee garam kare add marinate boti adhi pak jaye fir pisa masala add karke dheemi ach pe pakne tak pakaye
Fir 1cup dahi 1tsp kewra jal mix kare aur boti mai dalde
1tbsp besan mai 2tbsp pani dal ke mix aur add in boti dheemi ach pe 5min aur pakaye garnish wit kotmir n serve

Mutton malai kabab.

Mutton malai kabab....    Ingredients:
Bakre ke gosht ka barik qimah -----1 kg
Onion chop----- 2 darmiyani
Hari mirch (chop) -----2
Lal mirch pwdr ------1/2 tsp
Namak -------hasbe zaiqah
Pisa hua garam masala------1/2 tsp
Pisa hua dhanya -----1 tsp
Bread slice----------1
Doodh ----1/2 cup
Anda (pheinta hua) -----1/2
Maidah--------- hasbe zaroorat
Fresh cream-----1/2 cup
Hara dhanya (chop) ---------1 tbsp
Adrak (chop) --------1/2 tbsp
Cooking oil --------hsbe zaroorat

Cooking Procedure:
Aadhi cup doodh mein bread ke slice ko bhigo dein. Gehre cup mein qimah, onion, green chili, adrak, hara dhanya aur bread slice doodh se nikal kar nichor kar mila lein.

Namak, lal mirch , pisa hua dhanya, garam masala aur anda bhi qime mein daal hathon  se achi tarah mix karein

Qime k  chhote chhote gol shape ke kabab bana lein. Maidah aik plate mein phaila kar kababon ko is mein role karein.

Frying pan mein oil garam karein, tamam kababon ko golden tal lein.

Baking dish mein kabab rakh ka uper se fresh cream daal dein phir namak mirch garam masala aur 1 tbsp sabz dhanya chirak kar pehle se 200 0c garam oven mein 20 minute karein.

Serving plate mein nikal kar kababon ke uper chop hara dhanya chirak dein.

Mutton n veg pie

Mutton n veg pie: - Mutton n veg pie:
Boil ur boneless mutton in min water with ging garlic, salt, red chilli pwdr, dhana zeera pwdr n lil garam masala pwdr. Once cooked add to it finely chopped carrots, french beans n peas n take 1 more whistle in cooker to cook veg wid mutt. Wen done slghtly mash d mutton pcs along wid veggies wid back of d ladel. Make sure its completely dry. In another kadai add lil ghee n oil togather heat n add coarsely grnd handful of cashews  for 1/2 kg meat. Saute n add gud amnt of fnly chopped corriander n saute well. Add ur mutt n veg. Mix well. Grease ur pan n spread dis mix in it.arrange tomato slices n french fries on top. cover it wid beaten egg. Sprinkle lil corriander n pour a tbsp of hot piping ghee on egg. Cover n cook till egg is cooked. Serve wid roti or just enjoy it like dat

Milk cake.

Milk cake.

Method:
Boil the 10 cups milk , 150 gram sugar and a pinch of Alum  approximately foe 1 1/2 hours milk will become grainy and thick . now add 2 tbsp ghee. When mixture leave the sides of pan remove from heat and pour in mould. Keep aside for 4-5 hrs. Cut the piece and serve.

Dhana Chicken

Dhana Chicken

1kg chic with bones cut in small pieces
Dry red chillies ( as per taste ) i used 10
Dried whole dhana 3 tbsp
1 tbsp gg paste ( ginger garlic)
half fresh coconut
1/2cup fresh cream
1/2 cup thick curds
2 tbsp butter
11/2 tbsp kaju powder
1 tbsp ketchup
salt as per taste

soak d dried red chillies and dhana overnite. morn remove d water and make a smooth paste with fresh coconut.
Take butter saute dis paste for 5-10 mins till oil doesnt seperate from the pan.
Meanwhile jus half boil chic with gg paste n salt.
Add Kaju paste to the pan saute for 5 mins den add the half boiled chicken. cook the chicken till tender. add tomatoe ketchup fresh cream n  curds n cook for 5 mins. Serve hot with loads of corriander n njoy :))

Palak Sheek

Palak Sheek

Wash nd cut palak
Boil  mash potatoes
( palak nd potatoes quantity equal almost )
In a bowl mix palak , potatoes, all dry spieces, nd one slice of bread evenly mix it .
Now in a pan but 3-4 table spoon oil Mk it little hot nd den put the mixture on it nd put it on low flame for 15 min.

On top of it put little cheese, tomato slices.
At last wen it done put beaten egg on it nd pour hot ghee.
Ur sheek ready

Stuffed Omlette

Stuffed Omlette

Ingredients: For a medium sized pan (Serves 3)
4 Eggs
1 tomato sliced
2 potatoes boiled & sliced
Shredded or slice cheese
Chicken Salami - 6 - 8 salamis
Finely chopped chillies
Oregano mix for seasoning
Salt and Pepper
Milk - 1 tspn

Method:
Whisk 2 eggs and add 1 tspn milk, salt & pepper and chopped chillies (as per taste).
Add oil or ghee to the non-stick pan on very low flame. Pour the whisked eggs. Now start layering:
1st layer - Tomato slices
2nd layer - boiled potatoes
Sprinkle oregano mix seasoning
3rd layer - shredded or slice cheese
4th layer - chicken salami
Oregano seasoning

Finally whisk the remaining 2 eggs in the same way and top it on the final layer.

Now on medium flame carefully flip the stuffed omlette and cook on the other side too.
Decorate with some ketchup. Ready to serve.

Italian chicken Parmesan

Italian chicken Parmesan :-
Chicken breast halves - 4 boneless
Salt - upto taste
pepper - 1/2 tsp
Italian Breadcrumbs - 1/2 Cup
Egg - 1 - beaten
Butter - 4 tsp
Spaghetti sauce - 2 cups
Mozzarella cheese - 4 slIces
Parmesan cheese - 1 tsp
Method:-
Pound chicken to flatten. Salt and pepper to taste.
Dip chicken in egg; then in bread crumbs. Fry in butter in hot flame, turning
and browning for 10 minutes or until chicken is done. Remove from skillet.
To skillet add spaghetti sauce. Heat thoroughly.
Add chicken. Place slices of mozzarella on top of chicken.
Sprinkle with parmesan. Cover and cook until cheese is melted.
Serve with a side of spaghetti.

Baked chicken sphagetti

Baked chicken sphagetti:-

Boneless Chicken ½ kg Julian
• Ginger Garlic paste ½ tsp
• Crushed red pepper 1 tsp
• Crushed black  pepper ½ tsp
• AllspIce ½ tsp
• Crushed cumin 1 tsp
• Salt 1 tsp
• Wooster sauce 1 tbsp
• Lemon juIce 1 tbsp
• Butter1 tbsp
• Mushrooms 4 slIced
• Spaghetti bOiled ½ packet
• Cheddar cheese grated 1 cup
• Onion chopped 4 tbsp
• Capsicum 1 chopped
• Green chilies 4 chopped
• Coriander leaves chopped 2 tbsp
• Baking powder 1 tsp
• Oil ¼ cup
• Ingredients for topping
• Eggs 2 beaten
• Flour 2 tbsp j
• Garlic paste 1 tsp
• Cream 1 cup
• Milk ¼ cup
• Salt ½ tsp
• Black pepper ½ tsp
• Mustard powder ½ tsp 

1. Marinate chicken with Ginger garlic paste ½ tsp, Crushed red pepper 1 tsp, Crushed black pepper ½ tsp, Allspice ½ tsp, Crushed cumin 1 tsp, Salt 1 tsp, Wooster sauce 1 tbsp and
2. Lemon juice 1 tbsp for 30 minutes, melt butter in a wok, stir fry marinated chicken for 5 minutes, add mushrooms and cook for 5 minutes, in another bowl add cheese, onion chopped, capsicum chopped, chopped coriander and green chilies, baking powder, add your chicken to this mixture and toss together, place chicken mixture in a large Pyrex dish.
3. Method for topping
4. Mix all ingredients together in a bowl for topping beat till light and fluffy, pour over chicken mixture, bake for 30 minutes on 180 degree C till topping

Baked chicken nd veggies

Baked chicken nd veggies:-
medium size buns 2
• bOiled & shredded Chicken 1 1/2 cup
• Mayonnaise 1 cup
• Cream 1/2 cup
• crushed red chili 1 tbsp
• Cabbage finely chopped 1 cup
• Carrot finely chopped 1/3 cup
• Capsicum finely chopped 1/3 cup
• bOiled & slIced egg 2
• ketchup 1/2 cup
• Cucumber for garnishing

In a bowl mix ketchup & red chilli well. In a separate bowl mix all vegetables. In different bowl beat cream until its volume double & then add mayonnaise & beat 2 minutes .in a serving dish place one bun & spread ketchup on it evenly then add chicken & egg spread on it. Cover it with 2nd bun & press it lightly. Now spread all cream mixture on the buns evenly. And decorate the edges with vegetables &.garnish with cucumber & tomato flower.

Chocolate sooufle

Chocolate sooufle
Ingr:
1cup milk
2spoon mendo
1spoon drinkin chocolate powder
1spn butter/masko
1egg
100gm fresh cream
Sugar as needed
Gems.

Mthd:
Take raw milk n add mendo. Chocolate powder. Butter. Egg. & sugar n mixx all with beater. N thn boil it. Stir continuosly whil til d mixtur boils. N after it thikens turn off flam n add cream(keep little asid for grnishing) let d soufle set in refrgtr.n thn decorate with cream n gems n serve.

Dabba Gosht

Ingredients For Dabba Gosht:
1. Mutton 500 grams (cut into small pieces)
2. Eggs 6
3. Onions 2
4. Ginger garlic paste 2 tablespoons
5. Tomatoes 2 (sliced finely)
6. Bread 2 slices (soaked in water)
7. Dry fruits- almonds and cashews (paste) 3 tablespoons
8. Green chillies 6 (chopped finely)
9. Red chilli powder 1 teaspoon
10. Cumin powder 2 teaspoons
11. Pepper ground 2 tablespoons
12. Curd 100 grams
13. Ghee ' a cup
14. Salt as per taste

Procedure For Dabba Gosht:
Marinate the mutton with curd, ginger garlic paste, pepper, cumin powder and salt for about an hour.
Heat ghee in a deep pan and saute the onions in it.
Prepare a gravy of the rich paste of dry fruits. All you have to do is soak them in water overnight and grind them in the mixer-grinder.
Cook the marinated mutton in the oil once the gravy starts turning brown.
Add green chillies, salt and tomatoes; stir occasionally until the mutton is more or less cooked. Don't use too much water to cook the mutton. There should be hardly any water left in the gravy by now.
Now mash the soaked bread and mix it into the gravy.
Beat the eggs with a pinch of red chilli powder and salt; cook half of it in a shallow pan.
Place these cooked eggs at the base of a baking pan and spread out the cooked mutton on tops of it. Pour the rest of the beaten eggs on it and also the remaining ghee; microwave it for 7 to 10 minutes.
Dabba Gosht is ready to eat with rotis or parathas. Garnish it with freshly chopped coriander leaves if you want.