CHICKEN 65

Chicken 65

INGREDIENTS:-

• 500 gms boneless chicken
• 2 tbsp Corn flour/Corn starch
• 1 tbsp All purpose flour
• 1/2 tsp Red chilli powder
• 1 Egg
• 1 tbsp Ginger paste
• 2 tbsp Garlic paste
• Salt to taste
• 1 cup sour curd
• 4 Green chillies(crushed)
• Oil for deep frying
• 1 tbsp chopped Corrainder leaves(for garnishing)
• A pinch of food colour(red)
• 1/2 tsp Black peeper powder
• 1 tbsp lemon juice
• 1 tsp Garam masala

METHOD:-

1. Wash the chicken thoroughly, and add salt, red chilli powder, black peeper powder and set aside for 20 minutes.
2. Then add corn flour, all purpose flour, and egg into the chicken and mix well.
3. Now keep the marinated chicken in the refrigerator for another 15 minutes.
4. Heat oil in a pan and deep fry the chicken.
5. Fry untill the chicken pieces are golden brown and make sure that chicken pieces are properly tendered.
6. Again heat 2 tbsp oil in a pan and add ginger paste, garlic paste, green chillies and cook for 3 minutes.
7. After that add yogurt, garam masala, food colour, salt, and fried chicken pieces and mix well.
8. Fry the chicken for 5 minutes and remove the dish from the flame.
9. Then add lemon juice and garnish with onions and corrainder leaves.
10. Serve hot with plain rice

PRAWN MASALA

Prawn masala

INGREDIENTS:-

• 250 gms Prawns(shells removed)
• 1 large Onion(chopped)
• 1 Tomato(sliced)
• 11/2 tbsp Ginger paste
• 2 tbsp Garlic paste
• 1/2 cup Tomato puree
• 1 tsp Turmeric powder
• 1 tsp Chilli powder
• 1/2 tsp Garam masala powder
• Salt to taste
• 1 tsp Corrainder powder
• 60 ml Oil
• 1 tbsp chopped Corrainder leaves

METHOD:-

1. Wash the prawns thoroughly, and marinade with salt, 1/2 tsp turmeric powder and keep for 30 minutes.
2. Then heat some oil in a pan and fry the marinade prawns, fry till little golden brown.
3. Now again heat oil in a pan add chopped onions and saute for a minute.
4. Then add the sliced tomatoes into it.
5. Then add ginger paste, garlic paste and fry untill oil separates from the masala paste.
6. After that put turmeric powder, chilli powder, corrainder powder into it and fry for 3 min in medium flame.
7. Then add the fried prawns, tomato puree and salt into it and mix well.
8. Now add 2 cups of water and cook for 10 minutes.
9. Then add the garam masala powder and chopped corrainder leaves into it and stir well.
10. Remove the dish from the flame and serve hot with paratha and plain rice.

CHILLY CHICKEN

Chilli chicken

INGREDIENTS:-

• 250 gm Boneless Chicken
• 1 tbsp Garlic paste
• 1 tbsp Maida/All purpose flour
• 2 tbsp Corn flour/Corn starch
• 2 tbsp Soy sauce
• 2 tbsp Tomato sauce
• 2 tbsp Chilly sauce
• 2 Onions (chopped)
• 1 large Capsicum(cut into cubes)
• Salt to taste
• 1/2 tsp Sugar
• A pinch of Ajinomoto
• 1/2 tsp Black peeper powder
• 1 tsp vinegar
• 4 Green chillies(chopped)
• Oil as required

METHOD:-

1. In  a bowl mix chicken, maida, corn flour, salt, 2 green chillies(chopped) and garlic paste and keep aside for 30 minutes.
2. Heat oil in a kadhai and deep fry the chicken till golden brown.
3. Then heat oil in a pan add chopped onions and capsicum and fry for 1 minute.
4. Now add the remaining chopped green chillies, ajinomoto, salt, fried chicken pieces and tomato sauce, soy sauce, chilly sauce, sugar snd 1/2 cup water into it and cook for4 minutes.
5. Then add vinegar and stirr well.
6. If you want to make gravy of it then in a cup of water add 1 tbsp corn flour and mix well and add to the chicken.
7. Finally add peeper powder and remove the pan from the flame.
8. Now the chilli chicken is ready to serve. serve hot with parathas.

IDLI

Idli

INGREDIENTS:-

• 2 cups Rice
• 1 cup skin removed Urad dal
• Salt to taste
• Oil for greasing
• 1 cup Curd/Yogurt
• 1 tsp fruit salt/ENO

METHOD:-

1. Wash and soak rice and urad dal separately with plenty of water over night or for 10  hours.
2. Then grind the urad dal finely in a blender.
3. Through a spatula bounce the urad dal mixture for 5 minutes to make a foamy batter.
4. Then grind the rice finely and mix both the batter.
5. Then add salt, ENO/fruit salt and curd into it and mix well.
6. Set aside the batter for 5 hours for fermenting.
7. Now the batter is ready to be cooked.
8. Grease the idli holder and fill them with the batter.
9. Steam the idlis on high flame for about 8 minutes or untill tendered.
10. Then remove them from the holder with a spoon or knife and serve them with chutney or sambar.

CHILLI PANEER

Chilli paneer

INGREDIENTS:-

• 250 gm Paneer/cottage cheese
• 1 Capsicum(thinly sliced)
• 1 medium sized Onion(chopped)
• 3 Green chillies
• 2 tsp Soy sauce
• 1 tbsp Chilly sauce
• 2 tbsp Tomato sauce
• 1/2 tsp Black peeper powder
• 1/4 tsp Ajinomoto
• Salt to taste
• 2 tbsp Corn starch/Corn flour
• 2 tbsp Maida
• Oil as required
• 1 tbsp Vinegar
• 2 tbsp Chilly paneer masala
• 4 cloves crushed Garlic

METHOD:-

1. Cut the paneer into cubes.
2. In a bowl mix maida, cornflour and a little salt.
3. Then add little water and make a batter of thin consistency.
4. Now dip the paneer cubes int the batter.
5. Heat oil in a kadhai and deep fry the paneer till golden brown.
6. Then heat 2 tbsp oil in a pan, add the crushed garlic, green chillies and onions and saute for a minute.
7. Then add the chopped capsicum.
8. Now add the fried paneer cubes and the 3 types of sauces into it and mix well.
9. Then add ajinomoto, salt, black peeper powder and vinegar nad stir well.
10. Cook for 5 minutes or untill the flavour goes inside the paneer.

DAHI BAINGAN

Dahi baingan

INGREDIENTS:-

• 300 gms Baingan/Eggplant
• 3 stalk curry leaves
• 250 gms Curd/Unsweetened yogurt
• 2 dry Red chillies
• 1/2 tsp crushed Ginger
• 1 tsp Sugar
• 1 tbsp Oil
• 1/2 tsp mustard seeds
• 1/4 tsp Cumin seeds
• 1/4 tsp Fenugreek seeds
• Salt to taste
• 1 tsp Jal jeera powder

METHOD:-

1. Cut brinjal into thin 2 inch long pieces.
2. Mix a little salt in brinjal.
3. Then heat oil in a kadhai and deep fry the brinjals.
4. Fry till the brinjals are golden brown and keep aside.
5. Beat the curd gently and add sugar, jaljeera powder and salt into it and mix well.
6. Then add fried baingans into it.
7. Heat 2 tbsp oil in a pan and add mustard seed, cumin seed and fenugreek seed.
8. When the seeds start poping put the red chillies crushed ginger and curry leaves into it and fry for 20 seconds or till the ginger are fried.
9. Then immediately add it to yogurt and refrigerate for 30 min.
10. Now dahi baingan is ready to serve

KAJU PULAO

Kaju pulao

INGREDIENTS:-

• 2 cups Basmati rice
• 25 Cashew nuts
• salt to taste
• 3 tbsp Ghee
• 2 tbsp Chopped corrainder leaves
• 3 Cardamom
• 1 Stick cinnamon
• 3 Cloves
• 1 tsp Saffron
• 1 Onion(chopped)
• 1 cup Milk

METHOD:-

1. Wash and drain the rice thoroughly.
2. Then boil the rice in 4 cups of water, till just done and drain it.
3. Soak the saffron in the milk.
4. Heat ghee in a kadhai, add the cashew nuts, cardamon, cloves and cinnamon sticks into it and fry for 1/2 min.
5. Now add the chopped onions and fry till the onions are transparent.
6. Then add the cooked rice into it and mix well.
7. Sprinkle salt over the rice.
8. Now add the saffron milk over the rice and cook in a low flame for 5 minutes.
9. Then after add ghee and corrainder leaves and mix well.
10. Serve hot with spicy curry.

KHOYA PEDA

khoya peda

INGREDIENTS:-

• 1 tin Condensed milk/milk maid
• 200 gm Khoya
• 2 cups Milk powder
• 2 tbsp butter
• 4 tbsp powdered Sugar
• 1 tsp crushed Cardamom seeds
• 2 tbsp crushed Green pista badam

METHOD:-

1. Mash the khoya till it becomes soft.
2. Heat the milk maid in a pan for 1 minutes.
3. Stirring constantly.
4. Then add the mashed khoya and mix thoroughly.
5. Now add the milk powder and powered sugar and cook it till it becomes thick.
6. Then cool it well.
7. And shape it ino a ball , slightly flattened in the middle.
8. Then decorate with the green pista badam.

BUTTER CHICKEN

Delicious!!!- Butter chicken

INGREDIENTS:-

• 800 gms Chicken
• 100 gms butter
• 200 ml Yogurt/curd
• 1 tsp chilly powder
• 2 tbsp Ginger paste
• 2 tbsp Garlic paste
• 200 gms Tomato puree
• 3 tbsp Oil
• 1 tsp turmeric powder
• 2 tsp Corrainder powder
• Salt to taste
• 1 cup Fresh cream
• 1/2 tsp fenugreek leaves
• 1 tsp Garam masala powder
• 1 tsp Khas khas paste
• 1 tsp Watermelon seeds/charmagaz paste

METHOD:-

1. Wash the chicken thoroughly.
2. Then marinade the chicken with yogurt, salt, garam masala, 1/2 tea spoon ginger paste and 1/2 spoon garlic paste.
3. Now mix it thoroughly and refrigerate for 2 hours.
4. Heat oil in a pan and add onions into it , fry till golden brown.
5. Then add remaining ginger paste , garlic paste, tomato puree and corrainder powder and saute for 3 minutes.
6. Then add khas khas paste, charmagaz paste, turmeric powder and chilly powder and fry for 2 minutes.
7. Now add the marinade chicken and 2 cups of water into it and cover the pan and cook untill the meats are tendered or the spices entered into it.
8. After that add fresh cream, garam masala and fenugreek leaves into it and cook for another 2 min.
9. Then after remove the dish from heat and spread the melted butter over it.
10. Now the butter chicken is ready to serve.

KASHMIRI ALOO DUM

Kashmiri aloo dum

INGREDIENTS:-

• 10 peeled baby Potatoes
• 2 tsp kashmiri red Chilly powder
• 1 tsp Turmeric powder
• 1 tsp Corrainder powder
• 1 tsp Garam masala
• 2 cloves
• 2 Bay leaves
• 1 cup Curd
• 1 tbsp Ginger paste
• 1 tbsp Garlic paste
• 2 tbsp raw Cashew nut paste
• 2 chopped Onions
• Salt to taste
•  Oil as required
• 1 tsp fenugreek leaves

METHOD:-

1. Soak the peeled potatoes in the water with some salt for 2 hours.
2. Then remove the potatoes from the water.
3. Heat oil in a kadhai and put the potatoes into it and fry untill the potatoes are golden brown.
4. In a bowl put fried potatoes and marinade with yogurt, kashmiri red chilly powder, garam masala and salt and set aside for 30 min.
5. Then heat oil in a pan and add bay leaves, cloves and chopped onions and fry for 1 min.
6. After that put ginger paste, garlic paste and tomato puree into it and mix well and cook for 3 minutes, stirring occasionally.
7. Then add turmeric powder, corrainder powder and raw cashew nut paste and cook untill the oil separates from it.
8. Then put the marinade potatoes and water into it and cook untill the flavour and aroma enters inside the potatoes.
9. Then put little amount of salt because salt is already added in the marination of potatoes.
10. When half of the water evaporates remove the dish from the flame and sprinkle fenugreek leaves into it immediately.
11. Then cover the pan for 5 min, now kashmiri aloodum is ready to serve, taste best with nan and fried rice.

VEGETABLE CHEESE SANDWICH

Vegetable cheese sandwich

INGREDIENTS:-

• 1 loaf sliced Bread
• 100 gms Butter
• 1 Cucumber
• 1 Carrot
• 2 tomatoes
• 4 Green chilies
• 2 Onions
• 4 tbsp Mint chutney
• Salt to taste
• 1 tsp pepper powder
• 200 gm processed Cheese
• 1 tsp Oregano

METHOD:-

1. Remove outer skin of the bread using knife.
2. Then peel and cut the vegetables into slices.
3. Sprinkle salt and pepper powder over the  vegetables.
4. Then spread some butter on one side of the bread slice.
5. On the buttered bread slice put some mint chutney.
6. Then put the slice of tomato, onion, cucumber and corrot over it.
7. Then chop all the green chillies and put some green chillies at the top.
8. Now grate a little amount of cheese over it.
9. And sprinkle some oregano flakes over the cheese.
10. After topping the bread put another slice of bread over it.
11. Then put the sandwich in the microwave or tawa.
12. When the cheese starts melting, then remove it from tawa and serve hot with tomato sauce.
13. Do the same with other bread slices.

PANEER CANNELLONI

Paneer canelloni

INGREDIENTS:-

• 250 gms Paneer/Cottage cheese
• 2 tbsp Corn starch/cornflour
• 1 tsp chopped Garlic
• 1 bunch Spinach
• 1 finely chopped Onion
• Salt to taste
• Oil for deep frying
• 1 tsp Butter
• 1/2 tsp Black peeper powder
• 2 tbsp Rawa/Semolina

METHOD:-

1. Mash the paneer in a bowl then add corn flour and salt into it.
2. And mix thoroughly.
3. Then wash the spinach thoroughly and chop it finely.
4. Heat butter in a pan and add chopped garlic and onions and saute till onions are golden brown.
5. Then add chopped spinach, salt, black peeper powder and cook for 2 min.
6. Then take some amount of paneer and corn starch mixture and flatten it.
7. Then put some spinach mixture over it and roll it like cylinders and seal it thoroughly.
8. Then heat oil in a pan for deep fry.
9. Now roll the cylinders in rawa/semolina and deep fry till golden brown.
10. Serve hot with  tomato sauce or hari chutney.

FRUIT SALAD

Fruit salad

INGREDIENTS:-

• 1 Apple
• 1 Mango(ripe)
• 5 strawberry
• 1 kiwi
• 1 bunch Black grapes
• 5 Strawberry
• 2 Banana
• 1/2 cup Pomegranate seeds
• 1/2 cup sugar
• 1tsp Lemon juice
• 1/2 tsp Chat masala

METHOD:-

1. Wash and peel all the fruits.
2. Then cut all the fruits.
3. Immediately sprinkle the lemon juice into the fruit.
4. Then heat a pan and little water.
5. Then put the sugar in the hot water and melt it.
6. Mix the sugar water with the fruits and refrigerate for 30 min.
7. After 30 min sprinkle chat masala over the salad and serve chilled.