FISH FINGERS

Fish fingers

INGREDIENTS:-

• 250 gm boneless and skinless Fish(cut into fingers)
• 1 Egg
• 1 cup Bread crumbs
• 1 tbsp Vinegar
• Salt to taste
• 1 tsp Ginger paste
• 2 tsp Garlic paste
• 1/2 tsp Black peeper powder
• 1 tbsp Plain flour/maida
• Oil for deep frying
• 1 tbsp finely chopped Corrainder leaves

METHOD:-

1. Wash and clean the fish thoroughly in running water.
2. Then marinate the fish with ginger paste, garlic paste, vinegar and salt.
3. Refrigerate the fish for 1 hour.
4. Then beat the egg white lightly in a bowl.
5. Then add maida and chopped corrainder leaves into the marinated fish and mix well.
6. Heat enough oil in a pan.
7. Then dip the fish in egg white and roll in bread crumbs and deep fry the fish.
8. Fry untill fish are tendered ar untill golden brown.
9. Serve hot with tomato sauce or mint chutney.

PRAWN TIKKA

Prawn tikka

INGREDIENTS:-

• 500 gms prawns(shells removed)
• 1/2 cup hung yogurt/curd
• 1 tbsp Ginger paste
• 11/2 tbsp Garlic paste
• Salt to taste
• 1 tbsp Butter/Olive oil(for brushing)
• A pinch of red food colour
• 1 tsp Chat masala
• 3 tbsp Tandoori masala powder
• 1 tsp Garam masala powder
• 1 large Onion
• 1 Capsicum
• 1 tsp chilli powder

METHOD:-

1. Wash the shells removed prawns thoroughly in running water and then drain the water.
2. Marinate the prawns with ginger paste, garlic paste, yogurt, salt, tandoori masala powder, garam masala, food colour, chilli powder and garam masala.
3. Mix the prawns thorougly so that each and every part of prawns should be covered with masala.
4. And refrigerate the marinated prawns for 2-3 hours.
5. Then cut the onions and capsicum into cubes and keep aside.
6. Now arrange the prawns, onions and capsicum in a stick.
7. Then roast it in grill or over wood charcoal fire.
8. Roast the prawns for 2 minutes then brush butter/olive oil over it and again roast the prawns till tendered in medium temperature.
9. Then remove the prawns from the stick and sprinkle chat masala over it.
10. Serve hot with hari chutney.

MATTAR PANEER RECIPE

Mattar paneer

INGREDIENTS:-

• 250 gm paneer/Cottage cheese
• 150 gm Frozen/Fresh Green peas
• 1/2 tsp Turmeric powder
• 1/2 tsp Red chilli powder
• 2 tbsp chopped Onions
• 1/2 cup Tomato puree
• Salt to taste
• 1/2 tsp Sugar
• Oil as required
• 1 tbsp fresh chopped Corrainder leaves
• 1 tbsp Ginger paste
• 2 tbsp Garlic paste
• 1/4 tsp Oregano flakes
• 100 ml Fresh cream
• 3 Elaichi(crushed)
• 2 Bay leaves
• 1 tsp Corrainder powder
• 1 tsp Cumin powder

METHOD:-

1. Boil the peas in water with a little salt for about 5 minutes.
2. Then drain the water and keep aside.
3. Cut the paneer into 1/2 inch cubes.
4. Heat enough oil in a kadhai and deep fry the paneer, remove the paneer from the oil before they turns golden brown.
5. Then heat 40 ml oil in pan add bay leaves and chopped onions into it and fry till onions are translucent.
6. Now put ginger paste, garlic paste into it and fry till oil separates from it.
7. Then put turmeric powder, chilli powder, corrainder powder, cumin powder, salt, sugar and tomato puree into it and saute for 3 minutes in medium flame.
8. Then put the boiled peas, fried paneer and oregano flakes into it and mix well.
9. Now put 1/2 cup of water and crushed elaichi into it and cook for 5-7 minutes in medium flame.
10. Finally add fresh cream and fresh corrainder leaves into it and stir well.
11. Then remove the dish from flame and serve hot with parathas, naans etc.

COLD COFFEE SHAKE

Cold coffee shake

INGREDIENTS:-

• 500 ml Milk
• 3 tbsp Sugar
• 2 tbsp Whipped cream(optional)
• 2 tsp Roasted coffee
• Ice as required

METHOD:-

1. Combine all the ingredients and blend it in a blender.
2. Blend untill smooth.
3. Top with ice cream

ALOO GOBI

Aloo gobi

INGREDIENTS:-

• 2 cups small florest of Cauliflower/gobi
• 2 medium siezed Potatoes
• 2 tbsp chopped Onions
• 1 tbsp Ginger paste
• 1 tbsp Garlic paste
• 1/2 tsp Turmeric powder
• 1 tsp Corrainder powder
• 1 tsp Cumin powder
• Salt to taste
• 2  Bay leaves
• Oil as required
• 1/2 tsp Red chilli powder
• 2 tbsp Tomato puree
• 2 tbsp Chopped fresh Corrainder leaves

METHOD:-

1. Wash the cauliflower and potatoes.
2. Cut the potatoes into cube shape.
3. Now heat enough oil in a kadhai to deep fry the cauliflower and potatoes.
4. Fry untill golden brown.
5. Then keep aside the fried cauliflower and potatoes.
6. Heat 4 tbsp Oil in a pan and add chopped onions into it and fry onions till golden brown.
7. Then put the bay leaves, ginger paste and garlic paste into it and fry untill oil separates from it.
8. Now add turmeric powder, red chilli powder, cumin powder, corrainder powder and mix well.
9. Then cook the masala mixture for 2 minutes in medium flame.
10. Then add salt, tomato puree, fried cauliflower and potatoes into it and saute for 2 minutes.
11. Then add 1 cup of water and cook for 5-7 minutes or untill the flavour reaches inside gobi.
12. After that remove the dish from flame and garnish with chopped fresh corrainder leaves.
13. Serve hot with paratha and fried rice.

KULCHA

Kulcha

INGREDIENTS:-

• 2 cups Maida
• 1tsp Dry yeast
• Salt to taste
• 1/2 tsp Baking powder
• 3  tbsp Oil
• 1/2 cup yoghurt/curd
• 1tsp Sugar
• 1/2 cup warm milk
• 1/2 cup warm water
• 2 tbsp Butter

METHOD:-

1. Take a borosil or glass bowl, put the warm water into it.
2. Then add the dry yeast in the warm water and dissolve it.
3. Now add sugar and little salt into it and keep the bowl aside for 10 min to make the yeast active.
4. Take a bowl put maida and add salt, baking powder and mix it properly.
5. Then add curd and activated yeast water into it.
6. Then put warm milk and warm water and oil to form a soft dough.
7. When the dough is ready cover the dough with a wet white cotton cloth.
8. Keep the dough aside for 6-8 hours.
9. After 6-8 hours the size of the dough must be almost double due to the action of yeast.
10. Again knead the dough to take out the air.
11. Divide the doughinto equal parts, shape like balls.
12. Then roll the dough ball in roll discof 7-8 inches.
13. If you are using tandoor or oven then pre-heat in 300 degree for about 3 minutes.
14. Then put the kulcha in the oven and cook untill golden brown and after that apply butter over it .
15. If you are using tawa then heat the tawa and put the kulcha into it and roast it like parathas by applying butter.
16. Serve hot with gravy dishes.

CHOCOLATE SAUCE

Chocolate sauce

INGREDIENTS:-

• 100 gms Semi sweetend chocolate(finely chopped)
• 1 tbsp Butter
• 1/2 cup Condensed milk
• 1/2 tsp Vanila essence
• 2 tbsp Fresh cream
• 1 tbsp coca powder

METHOD:-

1. Mix all the ingredients and prepare a mixture of it.
2. Put the mixture in a microwave container.
3. Then put the container in the microwave oven in high temperature for 2 min.
4. Then whisk untill smooth.
5. Chocolate sauce can be served with cakes, ice creams etc.
6. It can be stored in refrigerator for several weeks.

TANGDI KABAB

Tangdi kabab

INGREDIENTS:-

• 10 pcs Chicken drumsticks
• 1 cup skimmed Yogurt
• 2 tsp Gram flour(besan)
• 2 tbsp Ginger paste
• 21/2 tbsp Garlic paste
• 1 tbsp Lemon juice
• 1 tsp Chat masala
• 50 ml Olive oil/Butter
• 2 tbsp Roasted onion paste
• 1 tsp Garam masala powder
• A pinch of food colour(red)
• Salt to taste
• 1/2 tsp Red chilli powder

METHOD:-

1. Wash the chicken drumsticks.
2. Marinade the chicken with ginger paste, garlic paste, yogurt, roasted onion paste, salt, food colour, garam masala powder, redchilli powder.
3. And refrigerate for 4 hours.
4. Then put the marinated chicken drumsticks in a closed container and keep it in the oven in 200 degree celsius for 15 min.
5. Then roast the besan in a pan , roast for 3 min in low flame.
6. Now mix the roasted gram flour in the chicken.
7. The grill the marinated chicken in a grilling pan using olive oil/butter, if u were using wood charcoal fire then brush butter over the chicken and cook untill the chicken are fully roasted.
8. After that sprinkle chat masala and lemon juice over it and serve hot with onion rings.

BABY CORN FRIED RICE

Babycorn friedrice

INGREDIENTS:-

• 2 cups Basmati rice(cooked)
• 10 Babycorn(boiled)
• 50 ml Oil
• 1/2 cup Onions rings
• 1/2 cup chopped French beans
• 1 finely chopped Capsicum
• 1 tbsp chopped Garlic
• Salt to taste
• 1/2 cup fresh/frozen green Peas
• 1/2 tsp Black peeper powder powder
• 2 tbsp Soy sauce
• A pinch of ajinomoto
• 2 tbsp Butter
• 1 tbsp chopped fresh corrainder leaves

METHOD:-

1. Cut the boiled baby corn into equal length.
2. Heat oil in a pan add chopped garlic and saute for some seconds.
3. Then put french beans, carrot, capsicum, baby corn, green peas and salt into it and cook untill vegetables are little tendered.
4. Now put the boiled basmati rice into it and mix well.
5. Then add soy sauce, ajinomoto, onion rings into it and cook in low flame for 2 min.
6. Then mix black peeper powder into it.
7. Finally add chopped corrainder leaves and butter into it and remove the dish from flame.
8. Serve hot with spicy dish

Recipe On : Paneer Roll / Steps & Ingredients Required To Prepare Paneer Roll

Recipe On : Paneer Roll

 Steps & Ingredients Required To Prepare Paneer Roll

Ingredients:

• 2 cups All purpose flour(maida)
• 200 gms Paneer(cottage cheese)
• 1/2 tsp Black peeper powder
• 2 tbsp Ginger garlic paste
• Salt to taste
• 2 tbsp tomato sauce
• 1 tbsp Chilli sauce
• 1 Capsicum (chopped)
• Oil as required
• 1 tsp Chat masala
• 1 tbsp lemon juice
• 1 cup chopped Onions
• 1 tbsp Corrainder and Mint leaves

Steps / Method:

1. Mix maida, salt, 3 tbsp oil and a little water to make a dough.
2. Keep aside the dough for 1 hour.
3. Cut paneer into small cubes.
4. Then heat oil in a pan add chopped onions, ginger garlic paste, capsicum, paneer cubes, salt and fry for 2 minutes in high flame.
5. Then add tomato sauce and chilli sauce and mix well, chilli sauce can be replaced with mustard sauce.
6. Finally add the black peeper powder, mix well and remove from flame.
7. Now divide the dough into equal portions to make parathas.
8. Then roll the dough and prepare parathas.
9. Cook the parathas using few oil.
10. When the paratha is ready, place the paneer mixture in the middle in a straight line manner.
11. Then sprinkle chat masala, lemon juice, and chopped corrainder and mint leaves over it and roll it.
12. Now paneer roll is ready to serve.