Masala Cold Drink Recipe

Recipe On :  Masala Cold Drink

Steps & Ingredients  Required To Prepare  Masala Cold Drink

Ingredients:

• 300 ml Coke
• 1/2 tsp Mint leaves(chopped)
• 1/2 tsp Jal jeera powder
• 1 tsp Lemon juice
• Black salt to taste

Steps / Method:

1. Put lemon juice, jal jeera powder and a 1/2 pinch of black salt in a glass and mix well.
2. Then put around 100 ml of coke in the glass, then the coke forths up.
3. Now add the chopped mint leaves and mix well.
4. Then put the remaining coke in it and serve chilled by putting ice cubes.

Egg Noodles Recipe

Recipe On : Egg Noodles

Steps & Ingredients  Required To Prepare Egg Noodles

Ingredients:

• 250 gms Noodles
• 2 Eggs
• 1 medium size Onion
• 1/2 cup shredded Cabbage
• 2 tbsp French beans(chopped)
• 2 tbsp Carrots(chopped)
• 1 tbsp Green peas
• Salt to taste
• Oil as required
• A pinch of Ajinomotto
• 1/2 cup capsicum/bell pepper(chopped)
• 1 tbsp tomato sauce
• 2 tsp Chilli sauce
• 2 tsp Soy sauce
• 1/2 tsp Black pepper powder

Steps / Methods:

1. Boil 2 cups of water in a bowl and add the noodles into it and cook untill noodles are 3/4th done.
2. Then drain the noodles and keep aside.
3. Beat the egg and add little salt into it.
4. Heat 1 tbsp oil in a pan and put the egg into it and prepare an omlet of it and then scramble and keep aside.
5. Again heat 3 tbsp oil in a pan add onion, cabbage, carrot, green peas and capsicum into it and saute for 3-4 minutes.
6. Then add the boiled noodles, tomato sauce, chilli sauce, soy sauce, salt and ajinomotto into it and fry for 3 min.
7. Now put the scrambled eggs and black pepper powder into it and mix well and cook for another 2 minutes in medium flame.
8. Now the egg noodles is ready to serve.

DAHI BHINDI

DAHI BHINDI

INGREDIENTS:-

• 250 gms Okra/Bhindi
• 2 cups Yogurt/curd
• 1 tsp crushed Ginger
• 1 dry red chilli
• 1/4 tsp Mustard seeds
• 1/4 tsp Cumin seeds
• 1/2 tsp Chat masala
• Salt to taste
• Oil as required
• 2 stalk Curry leaves
• 1/2 tsp Sugar
• 1 tbsp chopped Corrainder leaves.

METHOD:-

1. Wash and cut the okra/bhindi of length 1 cm.
2. Heat oil in a pan and deep fry the bhindi for 6-8 minutes or untill tendered.
3. Then transfer the fried okra into a bowl.
4. Beat the curd gently and add salt, sugar, chat masala, corrainder leaves and mix well.
5. Again heat 2 tbsp oil in a pan add mustard seeds, cumin seeds, dry red chilli and allow to temper.
6. Then add the curry leaves and crushed ginger and saute the seasoning for 1 minute.
7. Now put the seasoning in the curd mixture .
8. Then put the fried okra/bhindi into the curd mixture and mix well.

CHICKEN PERI PERI

CHICKEN PERI PERI

INGREDIENTS:-

• 6 Chicken breast
• 3 tbsp Peri peri sauce
• 1 tbsp crushed Garlic
• 1 tbsp Lemon juice
• 1 tsp Chilli flakes
• 4 tbsp Butter
• Salt to taste

METHOD:-

1. Wash the chicken breast thoroughly and drain the water.
2. Then marinade the chicken with peri peri sauce, lemon juice, garlic, chilli flakes, butter and little salt.
3. Though the peri peri sauce contains salt so add salt of your taste.
4. Mix the chicken thoroughly and make sure that the mixture had covered each and every part of chicken.
5. Then cover the container and refrigerate it for 3-4 hours.
6. Then roast it in an oven or in tandoor untill chicken are tendered and golden brown.

PERI PERI SAUCE

PERI PERI SAUCE

INGREDIENTS:-

• 4 fresh Jalepano(chopped)
• 8 tbsp Lemon juice
• 1 cup Olive oil
• Salt to taste
• 2 tbsp Paprika powder
• 2 tbsp dreid Oregano
• 1 tbsp Garlic powder
• 1 tbsp red Pepper

METHOD:-

1. Put all the ingredients in a blender and blende untill it forms a smooth paste.
2. Then refrigerate the sauce for 20 hours to develop the flavours.

BAIGAN BHARTA

BAIGAN BHARTA

INGREDIENTS:-

• 2 Brinjal
• 1 Onion(chopped)
• 1/2 tsp minced Garlic
• 2 green Chillies(sliced)
• 1/4 tsp Mustard seeds
• 1/4 tsp Cumin seeds
• Salt to taste
• 1 Tbsp Oil
• 1 tbsp Olive oil(optional)
• 1/2 tsp Garam masala powder
• 2 tbsp chopped Corrainder leaves

METHOD:-

1. Wash the brinjal and brush little oil over it and roast it in medium flame for 8-10 minutes or untill tendered.
2. Applying oil over raw brinjal helps to remove the skin easily.
3. Then remove the brinjal from heat and allow it to cool.
4. Now remove the skin and mash it.
5. Then heat oil in a pan add mustard seeds, cumin seeds and allow to pop.
6. Then add green chillies, onions, garlic and saute till onions are translucent.
7. Now add the mashed brinjal, little salt, garam masala powder into it and cook in low flame for 4-5 minutes.
8. Then remove the dish from heat and add chopped corrainder leaves and olive oil and mix well.
9. Serve hot with roti and parathas.

FISH CURRY

FISH CURRY

INGREDIENTS:-

• 1 kg Fish
• 1 Onion(chopped)
• 11/2 tbsp Ginger paste
• 2 tbsp Garlic paste
• 11/2 tsp Turmeric powder
• 2 Potatoes(cut into strips)
• Salt to taste
• Oil as required
• 2 Tomatoes(chopped)
• 1/2 tsp Cumin powder
• 1 tsp Corrainder powder
• 1/2 tsp Red chilli powder
• 1/2 tsp Garam masala powder
• 2 tbsp chopped Corrainder leaves

METHOD:-

1. Wash the fish and add 1 tsp turmeric powder and little salt into it and mix well, set aside for 15 minutes.
2. Heat oil in a pan, deep fry the fish till golden brown or untill fish are tendered.
3. Again heat 4 tbsp oil in a pan and add chopped onions into it and fry till onions are translucent.
4. Then add ginger paste, garlic paste, chopped tomatoes, 1/2 tsp turmeric powder, red chilli powder and cook till oil separates from it.
5. Then add salt, potatoes, cumin powder, corrainder powder and cook in medium heat till potatoes are tendered.
6. Now add 3 cups of water into it and bring it to boil.
7. Then add the fried fish into it and cook for 10-12 minutes.
8. Then put the garam masala into it and cook for another 2-3 minutes.
9. Now remove the dish from heat and add the corrainder leaves into it and mix well serve hot with plain rice or pulao.

SPICY POTATO WEDGES

SPICY POTATO WEDGES

INGREDIENTS:-

• 500 gms Potatoes
• 2 tsp minced Garlic
• 2 tbsp Oilive oil
• 1/2 tsp dried Oregano flakes
• 1/4 tsp Chilli flakes
• 1/2 tsp Pepper powder
• Salt to taste

METHOD:-

1. Wash and clean the potatoes.
2. Cut the potatoes into even wedges.
3. Put the potatoes in a bowl and add the minced garlic, oregano flakes, chilli flakes, salt and pepper powder and mix well.
4. Set aside the potatoes for 30 minutes.
5. Pre heat the oven for 200 degree celsius.
6. Put the olive oil in a baking tray.
7. Then put the potato wedges over it and bake it in oven till golden brown and crisp.
8. Serve hot with tomato sauce or mayonnaise.

FRENCH FRIES

FRENCH FRIES

INGREDIENTS:-

• 3 large Potatoes
• Oil for deep frying
• Salt to taste

METHOD:-

1. Wash and peel the potatoes.
2. Then cut the potatoes into strips of 1/2 inch thickness.
3. Dip the potatoes strips in ice cold water for 1 hour.
4. Then drain the potatoes strips and mix little salt in it.
5. Heat enough oil in a pan and add the potatoes into it and fry untill golden brown and the potatoes are tendered.
6. Then put the fried potatoes in an absorbent paper.
7. Now transfer the french fries into serving plates and serve hot with tomato sauce.

Cheese Corn Sandwich Recipe

Recipe On :  Cheese Corn Sandwich

 Steps & Ingredients  Required To Prepare Cheese Corn Sandwich

Ingredients:

• 4 slices Sandwich Bread
• 2 tbsp Sweet corn(boiled)
• 1 tbsp finely chopped Capsicum
• 1/4 tsp Oregano flakes
• 1/4 tsp Chilli flakes
• Salt to taste
• 4 Cheese slices
• 1 tbsp Olive oil
• 1 tsp Butter

Steps / Method:

1. Heat olive oil in a pan add the boiled sweet corn, capsicum and little salt into it and saute for a minute.
2. Then remove it from heat and add oregano flakes and chilli flakes into it and mix well.
3. Now put a cheese slice over a bread and over it put a layer of corn mixture and again over it put another cheese slice and finally cover it with another bread slice.
4. Then toast it in a toaster or grill it by using butter till little golden brown or untill the cheese melts.
5. Serve hot with tomato sauce.

Garlic Bread Recipe

Recipe On : Garlic Bread / Steps & Ingredients Required To Prepare Garlic Bread

Ingredients:

• 4-5 slices Bread
• 1 tbsp Butter/Olive oil
• 1 tsp minced Garlic
• 1/4 tsp dried Oregano flakes
• Salt to taste
• 1/4 tsp minced Green chillies

Steps / Method:

1. Melt the butter/olive oil in a skillet or in a tadka pan.
2. Using of olive oil gives an extraordinary aroma and healthy too.
3. If using unsalted butter or olive oil then add little salt in it.
4. Then put the minced garlic, green chillies and oregano flakes into it and cook till garlic change a little colour.
5. Then remove it from heat and put some mixtures over the bread slices and brush it.
6. Now toast it in 200 degree celsius for 3-4 minutes in oven or untill the the edges are golden brown.
7. Serve hot with pasta.

KADHAI PANEER

KADHAI PANEER

INGREDIENTS:-

• 250 gms Paneer/Cottage cheese
• 1 Capsicum
• 1 Onion
• 1 tsp Ginger paste
• 1 tsp Garlic paste
• 2 tbsp Tomato puree
• 1 tsp Fenugreek leaves/Kasuri meethi
• 1/2 tsp Black pepper powder
• 1/2 tsp Turmeric powder
• 1/4 tsp Red chilli powder
• 1tsp Corrainder powder
• 1/4 tsp Cumin seeds
• 1/2 tsp Garam masala powder
• 1 cup Milk
• 1 tbsp Butter
• Salt to taste
• Oil as required

METHOD:-

1. Cut paneer, capsicum, onion into cubes of equal length.
2. Heat oil in a kadhai, add cumin seeds and allow to pop.
3. Then put the onion and capsicum into it and saute till onions are translucent.
4. Now add the ginger paste, garlic paste, turmeric powder,corrainder powder, red chilli powder and saute for 3-4 minutes.
5. Then add the paneer cubes, tomato puree, salt into it and fry for 2 minutes.
6. Now add garam masala powder, milk, fenugreek leaves and black pepper powder into it and cook for 5-7 minutes.
7. Now remove the dish from flame and put butter over it and mix well, serve hot with paratha or naans.

CHICKEN FRIED RICE

CHICKEN FRIED RICE

INGREDIENTS:-

• 2 cups Basmati rice(cooked)
• 200 gms boneless Chicken(cut into small cubes)
• 1 Onion(finely chopped)
• 1 tbsp minced Garlic
• 1 Egg
• 3 tbsp Green peas
• 1/2 Tsp Pepper powder
• Salt to taste
• Oil as required
• A pinch of ajinomotto
• 1 tsp Soy sauce
• 2 tbsp chopped French beans

METHOD:-

1. Wash the chicken thoroughly in running water.
2. Put the washed chicken in a bowl and add little salt into it and mix well.
3. Keep the chicken aside for 15 minutes to absorb the salt.
4. Then heat 3 tbsp oil in a pan and add the chicken into it and saute for 5-6 min in medium flame or untill tendered and keep aside.
5. Then beat the egg with little salt.
6. Heat the pan with 2 tsp oil and fry the egg and then scramble it and keep aside.
7. Again heat 2 tbsp oil in a pan add onions, garlic, green peas, french beans, soy sauce into it and fry for 3-4 minutes.
8. Now add the cooked basmati rice, little salt, pepper powder, ajinomotto, and fried egg into it and mix well.
9. Then cook the dish for 2-3 minutes in medium flame.
10. Serve hot with chilli chicken or chicken mughlai.

You might also like:-

• Paneer fried rice
• Chicken 65
• Butter chicken

FRUIT CUSTARD

FRUIT CUSTARD

INGREDIENTS:-

• 1 litre Milk
• 4 tbsp custard powder(vanilla flovoured)
• 100 gms Sugar
• 1 Apple(chopped into cubes)
• 2 tbsp deseeded Pomegranate
• 2 Banana(sliced)
• 15-16 Grapes
• 15 Cashewnuts(roasted & sliced)
• 8 Almonds(chopped)

METHOD:-

1. Boil the milk in a pan for 3 minutes.
2. In the mean while take 1 cup of water and mix the custard powder in it.
3. Then put the custard mixture into the boiling milk, stirring constantly to avoid lumps.
4. Immediately it will start thickening.
5. Then add the sugar into it an mix well.
6. Cook untill a creamy consistency is formed.
7. Now remove it from flame and allow it to cool.
8. Then add apple, pomegranate, grapes and bananas into it and mix well.
9. Then pour it in serving bowls and put cashewnuts and almonds over it and refrigerate it for 20 minutes.
10. Now fruit custard is ready to serve

DAL MAKHANI

Dal makhani

INGREDIENTS:-

• 150 gm whole black urad dal
• 50 gm Rajma(red kidney beans)
• 100 gm Chana dal
• 3 tbsp Butter
• 1/2 cup Fresh cream
• 1 tsp Garam masala powder
• Salt to taste
• 2 Green chillies(sliced)
• 1/2 cup Tomato puree
• 1 tsp Cumin seeds
• 1 tsp Ginger paste
• 1 tbsp Garlic paste
• 1 Onion finely chopped
• 1 tsp Cumin powder
• 1 tsp Corrainder powder
• 1 tsp Turmeric powder
• 2 bay leaves
• 1 tsp chopped Garlic
• 1 tsp dried Fenugreek leaves
• 5-6 Cloves
• 2 inch Cinnamon stick

METHOD:-

1. Soak urad dal, rajma, and chana dal in water overnight or for 5-6 hours.
2. Wash the dal thoroughly and make sure that there is no stones in it.
3. Then put all the soaked dal and a little salt in a pressure cooker, then take a muslin cloth and put the cloves and cinnamon stick in it and seal the muslin cloth tightly.
4. And put the muslin cloth along with spice in the pressure cooker and cook untill it gives 3-4 whistles or untill the dals are properly tendered.
5. The whole spices tied in the muslin cloth which we put in the pressure cooker gives a plesant aroma to the dals.
6. Now remove the muslin cloth from the pressure cooker and drain the excess water from the dals.
7. Then heat 1 tbsp of butter in a pan add cumin seeds, bay leaves, green chillies, chopped garlic and onions and fry untill onions are golden brown.
8. Then add the ginger paste, garlic paste and saute for 3-4 minutes.
9. Now add the tomato puree, turmeric powder, cumin powder, corrainder powder into it and cook for 5 minutes in medium flame.
10. Then put the cooked dal and little salt into it and mix well.
11. And cook for 12-15 minutes.
12. Now put the garam masala powder and fenugheer leaves into it and cook for another 2 min.
13. Then put the fresh cream into it and stirr well and immediately remove the dish from heat.
14. Then put 2 tbsp of butter into it and serve hot with paratha, pooris etc.