Sunday, 15 May 2016

Chocolate Bread Bites

    Ingredients:
Flour 2½ cup 
Butter 3 oz
Salt ½ tsp
Caster sugar 2 tbsp
Yeast 1½ tsp
Eggs 2 beaten
Warm milk ¼ cup 
Warm water ½ cup
Milk Chocolate 1 bar cut into pieces
Method:
Put flour, salt, sugar and yeast in a large bowl. Mix in the butter till mixture resembles bread crumbs. Add beaten eggs and milk enough to form soft dough. Take the dough out and knead well until soft and smooth. Cover and leave it to rise for 1 hour in a greased bowl. Punch down dough. Divide into 10 to 12 parts. Place a chunk of chocolate in each and re roll into a small bowl. Put on greased tray. Brush with butter and milk. Bake for 15 to 20 mins on 190 degrees. Serve hot.

Fried Dhaka chicken

Ingredients
Boneless chicken ½ kg cut in medium thick strips
Corn flour 1 cup
Salt 1 tsp
Crushed red pepper 2 tsp
Sesame seeds 2 tbsp
Eggs 2
Lemon juice 2 tbsp
Chat masala to sprinkle
Method
Marinate chicken with all above, do not add any water, mix very well, pick up chicken strips and deep fry till golden brown, sprinkle with chat masala. Serve immediately.

Giant Chocolate Chip Cookies Cake

Ingredients:
Butter 8 oz
Brown sugar 1 cup
Granulated sugar 1 cup
Eggs 2
Vanilla Essence 1 tsp
Flour 2 cups
Corn flour ¼ cup
Baking powder ½ tsp heaved
Baking soda ½ tsp
Salt ¼ tsp
Choco chips 1 cup heaved
Chopped walnuts ½ cup
Milk ½ cup
Method:
Grease and line a nine inch pie dish with butter paper. Sieve together flour, salt, baking powder, baking soda and corn flour. Beat butter and both the sugars together. add eggs and beat. Add essence. fold in the flour mixture with milk and chocolate chips. Spread the batter in the pan and sprinkle some more chocolate chips on the surface of the batter. Bake in a pre heated oven 180 degrees for 20 to 25 mins. Cool in the pan for 15 mins then remove.

Masalay Walay Kalay Chanay

Ingredients:
Black channas soaked overnight ½ kg with 1 tsp soda bicarb and boiled
Potatoes (peeled cubed & boiled) 3
Crushed red pepper 2 tbsp
Salt 2 tsp
Tamarind pulp ½ cup
Gram flour 2 tbsp
Turmeric 1 tsp
Roasted and crushed cumin 1 tsp heaped
Curry leaves 10 to 12
Onion 1 grinded
Tomato 1 blended
Coriander leaves chopped 2 tbsp
Oil ¼ cup full
Method:
Heat oil; add curry leaves blended, onion and tomatoes. Fry for 5 mins. Add salt, crushed red pepper, cumin, tamarind pulp, gram flour. Fry well with half cup water then add boiled channas and potatoes. Fry for 10 mins. Lastly add chopped coriander leaves.

QEEMA KANDHARI

Ingredients:
Mince ½ kg
Onion 2 chopped
Tomato 2 sliced
Ginger garlic 2 tbsp
Green chili 1 tbsp
Red chili powder 2 tsp
Turmeric ½ tsp
Mixed spice ½ tsp
Tomato paste 4 tbsp
Salt to taste
Coriander leaves 2 to 3 tbsp
Naan to serve
Method:
Heat oil. Fry chopped onions till light golden. Add ginger garlic paste, chopped green chilies and fry. Add mince with all the dry spices. Fry well. Add tomato puree. Cover and cook till mince tender. Lastly add all spice, chopped coriander and green chilies and leave it on dum.

Chicken Vindaloo


Ingredients:
Chicken (12 pieces) 1 kg
Curry Leaves 12
Cumin 1 tsp
Whole Coriander 1 tsp
Nigella Seeds ¼ tsp
Fenugreek Seeds ¼ tsp
Mustard Seeds ¼ tsp
Cashew Nuts 8
Coconut 1 tbsp
Cloves 4
Fennel Seeds 1 tsp
Black Pepper 6
Cinnamons 2 sticks 
Red Chili Powder 2 tsp
Salt 1 ½ tsp
Turmeric ½ tsp
Ginger Garlic 1 tbsp
Method:
Roast and grind coriander, nigella seeds, fenugreek seeds, mustard seeds, cashew nuts, coconut, cloves, fennel seeds, black pepper, cinnamons, now mix with red chili powder and turmeric. 
Now marinate chicken with ground spices and ginger garlic paste.
Heat ½ cup oil, add cumin, curry leaves and fry now add marinated chicken, cloves and cook for 10 minutes until chicken is tender. Garnish with coriander leaves and serve

Saturday, 14 May 2016

Fajita Tikka


Ingredient:
Boneless chicken ½ kg
Raw Papaya 2 tbsp
Ginger chopped 1 tsp
Garlic chopped 1 tsp
Chili powder 1 tsp
Black pepper ½ tsp
Red Pepper (crushed) ½ tsp
Salt 1 tsp
Cumin (roasted and ground) 1 tsp
Yogurt 1 cup
Oregano Leaves 1 tsp
Basil Leaves 1 tsp
Method:
Marinate chicken with all the given ingredients for 2 hours, put on wooden swirls , grill in ¼ cup oil in grill pan.

Singaporean Rice

Ingredients:
Boneless chicken (1/2 inch cubed) 500 grams 
Capsicum (finely chopped) 1 
Spring Onions (finely chopped) 2 
Onion (chopped) 1
Garlic 1 tsp
Green Chilies 4-5 
Soya Sauce 2 tbsp
Lemon Juice 1 tbsp
Black Pepper 1 tsp
Chili Powder 1 tsp
Cumin (roasted & crushed) 1/2 tsp
Chicken Powder ½ tsp
Chili Garlic 1 tbsp
Sweet and Sour sauce 1 tbsp
Salt 1 tsp
Ingredient for Rice:
Boiled Rice ½ kg
Crushed Garlic (fried) 2 tbsp 
Green Chilies 10 (sliced &b Fried)
Capsicum (sliced) 1
Spring Onions (sliced) 2 
Onion (cubed) 1
Carrot (cubed & boiled) 1
Salt 1 tsp
Spaghetti (boiled) 2 cups
Ingredients for Mayo Sauce:
Mayonnaises ½ cup
Ketchup 4 tbsp
Chili Garlic Sauce 4 tbsp
Vinegar 2 tbsp
Method for Mayo Sauce:
Mix all together
Method for Chicken Curry:
Heat oil adds crushed garlic with chill chicken and all the seasonings with half cup water. Cover and cook till chickens is done and thick sauce left, stir fry all the vegetables in 2 tbsp oil for 2 minutes. 
Fry crushed garlic till golden fry green chilies, keep aside.
To Assemble:
Put rice in a platter, topped with chicken mixture, spaghetti, fried vegetable mixture, topped with mayo sauce, fried garlic and green chilies, Serve hot

Strawberry Chocolate Hazelnut Cake

Ingredients for cake:
Butter 200 gms
Oil ¼ cup
Eggs 5
Caster sugar 1¼ cup
Vanilla essence 1 tsp
Flour 2 cups
Coco powder 3 tbsp
Baking powder 2 tsp
Baking soda ¼ tsp
Salt pinch
Yogurt ½ cup
Ingredients for filling:
Strawberries 2 cups cooked with 1 cup sugar
Whipped cream 2 cups
Nutella 1 cup
Tetra pack cream ½ cup
Method for cake:
Beat butter and sugar till light and creamy. Gradually add 1 egg at a time. Add oil and vanilla essence and fold in the dry ingredients and yogurt. Pour batter into two 9 inches pan bake on 180 degrees for 30 mins.
Method for filling:
Heat 1 cup cream and 1 cup Nutella and keep aside. Beat cream and add in Nutella mixture with 1 cup of strawberry preserve. 
To assemble:
Put first layer of cake on a platter spread with filling second layer of cake. Top with cream mixture on top and sides and chill. Serve chilled.

HOT AND SPICY AALU CHAAT

Ingredients:
Potatoes 250 gms peeled cut and boiled in to cubes
Curry leaves 10
Garlic paste 1½ tsp
Crushed red pepper 2 tsp
Oil ¼ cup
Tamarind pulp ½ cup
Salt 1 tsp
Chaat masala 1 tsp
Chopped onion 1
Coriander leaves chopped 2 tbsp
Roasted and crushed cumin 1 tsp
Method:
Heat oil fry curry leaves and garlic. Add all the spices with tamarind pulp, boiled potato cubes, sugar. Lastly add onion and coriander leaves. Remove. serve garnished with papri.

STEP BY STEP METHOD TO MAKE AALU SAMOSA


Ingredients for dough:
Flour 3 cups heaved
Ghee 5 tbsp
Salt 1 tsp
Carom seeds ½ tsp
Water to knead
Method for dough:
Mix altogether and knead into a hard dough. Leave to rest for 1 hour. Make into balls. Roll into saucer size roti. Cut in half from center. Apply water on side put filling and fold as demonstrated. 
Ingredients for potato filling:
Potatoes 3 peeled boiled and coarsely mashed
Cumin seeds roasted and crushed 1 tsp
Coriander seeds roasted and crushed 1 tsp
Salt ½ tsp
Chaat masala 1 tsp
Fennel seeds roasted and ground ½ tsp
Lemon juice 2 tbsp
Chopped ginger ½ tsp
Green chilies very finely chopped 2
Crushed red pepper 1 tsp
Turmeric ¼ tsp
Method for filling:
Heat oil 2 tbsp, fry 2 tbsp onion till transparent. Add crushed ginger with turmeric, crushed red pepper and all the rest, lemon juice and potatoes. Mix well and cool. To assemble, grease your surface. Roll out the dough. cut and make It into half. Make a cone using water to seal edges. Fill with potato filling. Seal edges and pinch the sides fry in warm oil on low flame.

Malai Masala Qeema


Ingredients:
Chicken Mince ½ kg
Garlic (chopped) 1½ tsp
Raw papaya grinded 1 tbsp
Green Chilies (ground) 8 
Coriander Leaves (ground) 1 tbsp 
Black Pepper 1 tsp
Chili Powder ½ tsp
Mustard Powder ½ tsp
Cream ¼ cup
Cream Cheese 1 tbsp 
Yogurt ½ cup
Salt 1 tsp
Spring Onions (finely chopped) ½ cup
All Spice Powder ½ tsp
Cumin (roasted & crushed) 1 tsp
Nutmeg (ground) ¼ tsp 
Method:
Marinate mince with all the given ingredients for 4 to 6 hours. Heat quarter cup oil in a pan. Add mince. Cover and cook until tender and oil comes on top. Serve garnished with 2 tbsp cream and coriander leaves. Serve with paratha.

HOW TO MAKE TANDOORI KEBAB?


Ingredients:
Boneless chicken ½ kg cut into 1 inch cubes
Onion 1 small chopped
Coriander leaves chopped 1 tbsp
Black pepper ½ tsp
Cumin roasted n crushed ½ tsp
Garlic 1 tsp crushed
Lemon juice 2 tbsp
Yogurt 4 tbsp
Turmeric ¼ tsp
Ginger garlic 1 tbsp heaved
Fennel grinded ½ tsp
Chili powder 1 tsp
Salt ½ tsp
Tandoori masala 1 tbsp
Method:
Marinate chicken cubes with all the ingredients. Heat quarter cup oil. Stir fry cubes in oil until done. Give dum of coal.

Friday, 13 May 2016

Bihari Keema Recipe

Ingredients:

  • Beef mince 1/2 kg
  • Yogurt 1 cup
       .   Big cardamom 2
  • Lemon 2
  • Finely chopped onion 2
  • Whole red chilies 3
  • Green chilies 4
  • Small cardamom 6
  • Mint leaves 1/2 bunch
  • Yogurt 1/2 cup
  • Whole coriander 1 tsp
  • White cumin 1 tsp
  • Chickpea 1 tbsp
  • Ginger garlic paste 1 tbsp
  • Bihari masala 1 tbsp
  • Oil 2 tbsp
  • Salt to taste

Method:

  1. Mix red chilies, coriander, cumin, small cardamom, chickpea and big cardamom and grindfinely.
  2. Heat oil in pot, fry onion until golden brown and take it out.
  3. Now mix salt, ginger garlic paste, ginded masala, bihari masala, yogurt, lemon juice andgreen chilies, mix it nicely and put in pot.
  4. When water dries, roast it slightly and take out in dish.
  5. Then put fried onion and mint leaves and serve.

Seekh Kababs On a Stick

Ingredients:
Mince 300 gms 
Soy Sauce 1 tbsp
Black Pepper (crushed) 1 tsp
Onion 1 small
Green Chilies 2
Salt 1 tsp
Corn Flour 2 tbsp
Flour 1 tbsp
Egg 1
Bread 1 slice soaked in ¼ cup water
Red Pepper (crushed) 1 tsp
All Spice ½ tsp
Method:
Soak bamboo skewers for 30 mins in cold water. Put all the ingredients in a food processor. grind well to mix. Shake them up on skewers. Refrigerate for 30 mins. Deep fry sticks on medium flame for 10 mins till done. Serve with chutney.

Quick Chinese Fried Rice

  • INGREDIENTS

    1cup water
  • 13cups Minute Rice
  • 3tablespoons butter
  • 1egg, beaten
  • 13cup onion, chopped
  • 3tablespoons soy sauce
  • 13cup water                                                                                                             

    DIRECTIONS

    1. Boil 1 cup water and the rice, stir and let stand for 5 minutes covered.
    2. Melt butter in skillet.
    3. Add egg; cook until set.
    4. Add onion and rice; brown.
    5. Mix 1/3 cup water and soy sauce; add to rice.
    6. Simmer 5 minutes; serve.