Makhmali chicken

Makhmali chicken

Ingredients

Chicken (cut into 8 pieces) 1 kg
Cumin seeds 1 tsp
Black pepper 6-7
Onion 1 large (chopped)
Garlic paste 1 tsp
Ghee 1 tbsp
Ginger paste 1 tsp
Coriander seeds 1 tbsp (coarsely ground)
Tomato puree 2tbsp
Salt 1-1/2 tsp
Green chillies 2 (finely chopped)
Tomatoes 2 chopped
Vinegar 1 tsp
Milk 1/2 cup
Sugar 1 tsp
Corn flour 1 tbsp + 3 tbsp water.
Chopped coriander leaves 3-4 tbsp

Method
Boil chicken in 2 cups of water take out chicken from stock add ½ cup milk in stock and mix keep a side.
In a wok heat ghee fry chopped onion till color changed.
Add cumin, ginger and garlic fry for a while add black pepper and coriander seed.
Add chopped tomatoes and tomato puree and fry for a while.
Add boiled chicken stir to fry well add chopped green chili, salt and vinegar and sugar.
Add stock, bring boil now add corn flour dissolved in water.
Mix well add half coriander and dish out garnish with coriander and serve.

Murg methi malai -

Murg methi malai

Take 800gms chk pcs marinate in gin gar salt haldi 1/2 cup yoghurt for 1/2 hr.

Gravy:hot oil fry whole gar mas (elaichi long dalchini)
fry 1 cup chopped onion till soft
add gr ch 1 1/2 cup chopped methi n saute
add dhaniya pwd n chk pcs.cook on full flame.
add black pep pwd gar mas pwd add little water cover it with lid n cook till done.
lastly add 1/2 cup cream n serve with pararthas

Chinese pakora

Chinese pakora

Ingredients

1 cup Gram Flour
1 cup Shredded cabbage
1 cup sliced onion
1/4 cup finely chopped french beans
1/4 cup finely chopped capsicum
2 tbsp chopped carrot
2 tsp ginger garlic paste
Salt to taste
1 tsp black pepper
2 tsp Soya sauce
1 tsp chilli sauce
Oil for deep frying
Directions
Mix All ingredients to make a batter tighter than that of pakoda batter.
Leave it for an hour, veggies will release their own water.
Now the consistency of the batter would be like that of pakoda better
Heat oil in a wok/kadai & fry small pakodas of ready batter.
Serve hot with tomato ketchup

Bread Pocket with mayo fills

Bread Pocket with mayo fills

With a rolling pin, even out bread. Cut out round pieces using a glass.
Put two slices of bread together, put bread crumbs and dip in egg, deep fry it.
Then slit in the middle, it becomes like a pocket.
Now for the filling to put inside the pocket:
Boil chicken with salt and haldi then shred it. Cut carrot, capsicum, cabbage. Pour oil n butter in frying pan, put salt, chilli paste, carrot, capsicum, cabbage -saute it.
Remove it from fire. When cooled, add mayonnaise to the chicken mixture and fill inside the pockets.

Vegetable roll

Vegetable roll

Fr stuffing-
Add finely chopped carrots, capsicum.
Saute it in a butter over a pan.
Den add lil salt, oregano, n lil corn n saute it fr few more seconds.
Tke a chapati, add dis vegetable layer, grate cheese onto it.
Mayonnise will b heavy fr a kid. Still if ur baby like, Go ahead wit it!!.
N roll chapati wit a tissue paper..
U cn add shreded chicken also. N tomato ketchup fr tangy taste..

Eggless tutti fruity cake

Eggless tutti fruity cake in cooker

Dry ingredients:-
11/2cup maida
11/2 tbsp baking powder
1/4 tbsp baking soda
2 tbsp custard powder(skip if you don't have) or 2tbsp cornflour

Wet ingredients:-
1cup powdered sugar
1/2cup cream (I used homemade)
1cup milk(not cold)
2-3tbsp curd
1/2cup butter (I used homemade)
2 tbsp olive oil or any odourless oil(I used olive).
1tbsp vanilla essence

Process:
Preheat cooker on gas by putting 1 bowl salt and a stand or something that makes a height of 1 inches between the base of cooker and baking dish.
Grease the baking tin and set aside.
Sieve the dry ingredients twice.set aside.
Mix all wet ingredients and use a beater to make it fluffy and airy.i used an electric beater to beat.takes about 2-3 minutes.mix the dry ingredients into wet by folding gently. Add tutti Frutti if you want.
Pour the batter into greased tin.don't take much time to put it into cooker.
Bake for 30 mins without pressure after closing the cooker.
And the cake is ready.
Check after 30 mins with a fork.if doesn't comes out clean bake for 5 -7 mins more.
Cake Ready

TANDOORI FISH

TANDOORI FISH

Accompaniments: Baked Potatoes, Boiled Mixed Veggies, Green Salad, Pita
Serves: 3
INGREDIENTS
200-250 grams tilapia (or any other white fish such as cod, snapper, tilapia)
1 Tbsp garlic paste
1/4 tsp ginger paste
2 tsp tandoori powder
(1/2 tsp salt (or to taste)
1/2 tsp red chili powder
2 Tbsp lemon juice
1 Tbsp tomato paste (heaped)
1 Tbsp oil

Rinse the fish in cold water, cut into chunks and soak in some water with some lemon juice. Rinse again and pat dry.Mix all the ingredients, apart from the fish, together. Taste the marinade and add any more salt/chili/lemon to your preference.

Coat the fish with the marinade.Line an oven-proof dish with foil and grease with oil.Place the coated fish in the pan and cover. Let the fish marinate for about an hour  in the fridge.

Bake at 180℃ for 6to8 minutes till the fish flakes easily with a fork. This depends on the thickness and the type of fish you are using, so judge accordingly. Turn the oven up to the ‘grill’ setting to brown the top of the fish, about 3 minutes.Garnish with lemon and cilantro leaves.This marinade can also be used for BBQ fish or for fish skewers.
Enjoy!