Chicken Waling

Ingredients:


 
16 chicken breasts

1/4 cup gramflour

15 gms ginger paste

15 gms garlic paste

1 tbsp finely chopped green chillies

1 tbsp salt

2 tsp pepper powder

15 gms chopped spring onion

Breadcrumbs as required

Oil

3 tomatoes, sliced

A few sprigs mint leaves


How to make chicken waling:

Mix all the ingredients, except breadcrumbs and oil, and apply to the chicken pieces.
Roll them in breadcrumbs and deep fry in hot oil till done.
Serve with tomato slices, garnished with mint leaves.
Serves: 4
Time required: 25 minutes

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SUGAR COOKIE HEARTS

Ingredients:


 
1 cup Butter (unsalted)

1 cup Sugar

2 Egg

1 tblsp Vanilla

3 cup Flour

1 tsp Salt

1/2 tsp Baking soda

Icing:

1 cup confectioner Sugar (sifted)

2 tblsp Milk


How to make sugar cookie hearts:
Combine butter and sugar till smooth.
Mix eggs and vanilla into the butter mixture.
Mix well.
Combine flour, salt and baking soda together.
Combine it with the butter and egg mixture prepared.
Mix well.
Let it chill for about 2 hours.
Reduce the dough into quarters.
Roll out one quarter on a slightly floured surface to 1/8” thickness.
Shape into heart shapes with help of a knife or cutter.
Place it on an ungreased cookie sheet.
Bake in a preheated oven at 350 degrees, till the edges are brown, it will take about 6-8 minutes.
Let it cool.
How to make Icing:
Combine confectioner sugar and milk together till smooth.
Spread it on the cookies.

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SPINACH SALAD WITH GRILLED SPICED CHICKEN

Ingredients:


 
1 tblsp Coriander Seed

1 tblsp Fennel Seed

2 lb Chicken Breasts (boneless and skinless)

1/2 lb Shallots (cut to 1/4”)

1/2 cup Peanut Oil

1/2 cup Balsamic Vinegar

1 tblsp Juniper Berries

2 tsp Black Peppercorns

1 tblsp Dijon Mustard

1/4 tsp Red Pepper (crushed)

1 lb Portobello Mushroom Caps

1 large Red Pepper (roasted and cut into thin strips)

2 lb Spinach Leaves (clean)

Salt according to taste


How to make spinach salad with grilled spiced chicken:

Grind coriander, juniper, peppercorns and fennel seed in a grinder to make slightly coarse.
Spread spices all over the chicken and let it chill for minimum 1 hour and maximum overnight.
Fry shallots in a pan over high heat in hot oil till it gets crispy and browned.
Drain reserving shallots and oil both.
Drain shallots on paper towels and set aside.
Combine cooking oil, mustard, vinegar, pepper flakes and salt.
Grill chicken and let it cool.
Reduce into small size strips.
Grill mushroom caps after brushing it with dressing.
Let it cool slightly.
Cut into 1” strips.
Toss spinach with vinaigrette.
Top it with strips of mushroom, chicken and pepper.
Garnish with crispy shallots.
Serve.

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LEG OF LAMB

Ingredients:


 
6 lb leg of Lamb (trimmed)

5 Garlic cloves (peeled and sliced)

20 small sprigs fresh Rosemary

20 small sprigs fresh Sage

1/4 cup Olive oil

Salt and Pepper according to taste


How to make leg of lamb:
Preheat oven to 425 degrees F.
Make deep incisions all over the leg of lamb.
Pour garlic slivers and herb sprigs into the incisions.
Sprinkle olive oil, salt and pepper over the leg.
Let it marinade at room temperature for about 20 minutes.
Place the leg of lamb on a rack set in a roasting pan.
Cook it for about 1 hour.
Remove from oven.
Let it stand for ten minutes.
Cut into slices.

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CREAMY CHICKEN ENCHILADAS

Ingredients:


 
8 inch 10 Flour Tortilla (warmed)

1 cup Picante Sauce

2 tsp Chili Powder

8 oz Sour Cream

1 medium Tomato (chopped)

2 cup Chicken (chopped and cooked)

1 cup Monterey Jack Cheese (shredded)

1 cup (10 3/4 oz) Cream of Chicken Soup

1 green Onion (sliced)


How to make creamy chicken enchiladas:
Combine soup, sour cream, picante sauce and chili powder.
Mix 1 cup picante sauce mixture, cheese and chicken.
Spread 1/4-cup chicken mixture down center of each tortilla.
Roll it up and place it in a baking dish with seam-side down.
Spread remaining picante sauce mixture over enchiladas.
Cover it.
Bake it at 350 degrees F for 40 minutes.
Top it with onion and tomato.

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BLACK FOREST PIE

Ingredients:


 
1 Pastry Shell (baked)

4 oz unsweetened Baking Chocolate

14 oz sweetened Condensed Milk

1 tsp Almond Extract

1 1/2 cup Whipping Cream (whipped)

21 oz can Cherry Pie Filling

Almonds (Toasted)


How to make black forest pie:
Melt chocolate with sweetened condensed milk over low heat in pan.
Remove from heat.
Combine almond extract and stir well.
Pour it into a bowl and let it cool completely.
Beat it till it becomes smooth.
Mix whipped cream.
Place it into prepared pastry shell.
Let it chill about 4 hours so that it is set.
Serve it with the cherry pie filling.
Garnish with toasted almonds.

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MURUKKU RECIPE

Ingredients:
   

2 cups rice (chawal)

1/4 cup black gram split (urad dal)

1 tsp cumin seeds


1/4 tsp asafoetida

salt (namak) to taste

1/4 cup white butter

coconut (narial) oil for frying


How to make murukku:

    * Dry roast the rice in a warm frying pan without letting the color change. Wash and soak for about half an hour, drain and spread on a cotton cloth to absorb the excess moisture. Grind to a fine powder.
    * Broil the urad dal to light brown colour, cool and grind into a smooth powder.
    * Sieve both the flours together through a fine sieve.
    * Dissolve asafoetida and salt in one fourth cup water and add the cumin seeds, make a firm dough with the sieved flour. Rub in the butter and knead with light hands to fully incorporate the butter.
    * To make the murukkus, grease your fingers and take a little dough. Roll them between your palm to a tubular form. Form this roll into circles, while twisting them along. Make two circles next to each other. Press the ends into the circle to secure. Make two batches at a time, cover with a wet cloth to prevent them from drying.
    * Heat oil and fry them in batches. Take them on a plate and gently slide them into the oil and fry on both sides till it becomes light golden brown and crisp.
    * Drain and let it cool before serving them. Store in a dry air-tight container.

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spring onions curry

Ingredients:

green onions-4bundles

green chilles-3

coconut tsp grated

for seasoning:

chanadal 1tsp

urad dal-1 tsp

mustard-1tsp

jeera-1tsp

redchilles-1

curry leaves(optional)

oil-1tsp

Process:
make a paste of green chilles n coconut.then heat oil in a pan n add all the seasoning ingredients.then add the paste.just fry for a sec n add the cut green onions/spring onions.add salt to taste.fry for 10 mins.if u wish can add boiled potatoes n carrots.yummy curry is ready to serve with rice.ucan also make sandwich by putting in between toasted bread.
 

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Asparagus Curry

Ingredients:

Asparagus - 10 stems

Sesame seeds (nuvvulu pappu)- as per taste

salt

Capsicum- 1

Soy saus

garlic-minced as per taste

Process:

- heat oil in a pan and put garlic and sesame seeds
- after sesame seeds turn a little bit brown, add asparagus and capsicum pieces
- keep the lid for few minutes -it takes about 5-10 minutes for the asparagus and capsicum to get cooked.
- Once they get cooked, turn off the stove and add soy saus.

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celery curry

Ingredients:

Celery- 1 bunch (~10 stems)

onion-1

tomatoes-2

cinnamon stick-1

Bay leaves-2

Jeera - as per taste

salt as per taste

ginger- garlic paste - as per taste

Process:

heat oil in a pan and add bayleaves, jeera, cinnamon and ginger garlic paste
now add onion and fry till they turn color
now add celery , keep the lid and fry till they get cooked
now add tomato and salt, turmeric.
turn off the stove after tomatoes are completely cooked

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Aloo rice

Ingredients:

2 cups cooked rice

2 potatoes, chopped

1 medium onion, finely chopped

3-4 green chillies

dhania powder.

ginger-garlic paste

jeera for seasoning

coriander and lemon juice for garnishing

Process:

In a pan heat 2 tsp of oil. Add little jeera and let them splatter. Add green chillies and saute. Then add ginger garlic paste and saute well. now add finely chopped onions. Fry them till they turn golden yellow. aLso add some dhania powder and mix well.

Add the potatoes and mix well. Add salt and cover the pan so that the potatoes can get cooked. Let them cook for 4-5 mins.
After the potatoes get soft add the cooked rice and mix well.

Garnish with coriander and lemon juice.

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stuffed beerakaya(Torai) fry

Ingredients:
 
beerakayalu--2

curry leaves

oil---3 tbsps for fry

mustard seeds--1 tsp

jeera--1 tsp

urad dal--1 tsp

hing little bit

ghee

for stuffing
 
ground coconut pwd---1 cup


red chilli pwd ----2 tbsps

jeera-----1 tbsp

nuvvulu(til) --2 tbsp

turmeric--half tsp

salt to taste

Process:
 
Take coconut pwd,red chilli pwd,jeera,nuvvulu and salt mix they well and grind it to a fine pwd, And keep it aside.

Take beerakaya peel it and cut each into 21/2inches pieces(so that we can stuff the pwd into it).Now take each piece and cut into four parts leaving 1cm from bottom(like round brinjals).

Now take pwd add little ghee to it and stuff into those pieces.

put some oil into pan, when oil is hot add mustard seeds,jeera,urad dal and hing after frying them add stuffed beerakaya pieces into it and add little bit turmeric,curry leaves and close with lid for 5 mins after than turn each piece the other side and fry them nicely.

Now stuffed beerakaya is ready to eat with rice or roti.

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How to cook Chicken and Yellow Rice

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How To Make Paneer

Ingredients:


 
1 litre Milk

11/2tsp vinegar or 1/2tsp lemon juice or citric acid


How to prepare paneer:

Boil the milk in a pan.
When it's boiling add lemon juice or vinegar or citric acid which ever you are using, while stirring.
If citric acid is being used, dissolve it in 2-tbsp water before adding.
When milk curdles full turn off the gas and keep aside for 5 minutes.
Pour it on to a cotton/muslin cloth and tie it with a tight knot.
When all the water is drained from the paneer shape it into a rectangular block.
Now place the cloth under heavy weight for 2-3 hours before using it.
Note: Do not throw away the leftover water as it can be used for kneading chapati or paratha dough

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Watermelon Basket

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How To Make Boondi

Ingredients:


 
2 cups gram Flour (besan)

11/4th cup Water

Oil for deep-frying


Preparation:

Gradually mix the water into the flour to make a smooth batter.
Whisk well and leave for 10 minutes.
Heat the oil in a heavy-bottomed pan. using perforated spoon with round holes, pour the batter into the oil, shaking the spoon so that the batter drops fall through in pieces.
Use a little of batter at a time. Use a clean, perforated spoon to turn the bondi and to take them from the oil.
Drain the bondi on absorbent kitchen paper and store in an airtight container for future use.
Keeps best for about a month.

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How To Make Sugar Syrup

Ingredients:


 
2 1/2 cups Water

3tbsp Milk

4cups sugar


Preparation:

Mix half of the water with the milk and divide this mixture into five equal portions.
Dissolve the sugar in the remaining water in a pan and bring it to boil.
Now lower the heat to moderate. After this first boiling add one of the five reserved mixtures to the boiling sugar and mix well.
Discard any scum from the top.
Boil up again and add the second portion. Discard the scum again and repeat the process with next two portions.
Use the fifth portion to clean down the sides of the pan. Now the clear syrup is ready to use in most sweets.
The next stage is one string syrup. To achieve this, keep boiling the syrup until a drop of syrup leaves one string between your thumb and finger. Continue to boil for two, three or four strings

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GATTE KA PULAO

Ingredients:


 
For Rice 


2 cup Basmati Rice

6 tblsp Ghee

1 tsp Cumin Seeds

3 Green Cardamoms

2 Black Cardamoms

2 inch Cinnamon

2 Bay Leaves

5 - 6 Cloves

1/2 tsp Asafoetida

1 tsp Red Chilli Powder

2 tsp Garam Masala Powder

2 tsp Coriander Powder

1/2 tsp Turmeric Powder

3 tsp Ginger Paste

1 cup Peas

Salt to taste

For Gattas 


salt to taste

1/2 tsp red chilli powder

1/2 tsp cumin seeds

1 cup bengal gram flour (besan)

2 tblsp yogurt

ghee/oil to deep fry

1 tblsp mint leaves chopped

a pinch soda bi carbonate

1/2 tsp turmeric powder

1/2 tsp ginger chopped


How to make gatte ka pulao :
Mix all the ingredients for the gattas, mix in a little water to make a firm dough.
Divide into six equal parts and roll into cylindrical shape.
Stir fry in two cup of boiling water for ten to fifteen minutes.
Drain.
Let the gattas cool a bit.
Cut into 1" pieces.
Wash and soak rice for 1 hour.
Heat up ghee, mix in cumin seeds, when they crackle mix in whole garam masala, stir fry for a minute then mix in asafoetida powder.
Mix in turmeric powder, red chilli powder, garam masala, coriander powder and ginger paste, stir fry for 2-3 minutes.
Mix in drained rice stir fry for 1 minute, mix in salt and 4 cup water.
When the water starts boiling mix in the gattas and peas, cover and stir fry till all water is absorbed and rice is done.
Serve hot.

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JAIPURI MEWA PULAO

Ingredients:


 

• 2 cups long grained white rice 
• 
  
• 2 cups sugar 
• 
  
• 1 cup ghee 
• 
  
• l/2 cup chironji, coarsely ground 
• 
  
• 25 almonds, blanched, chopped
• 
  
• 25 pistachios, chopped 
• 
  
• 1 tsp cardamom powder 
• 
  
• 1/4 tsp nutmeg powder 
• 
  
• 1/2 tsp saffron, soaked in 1 tsp milk 
• 
  
• 4 cups milk

Preparation:

Soak rice in water for 2 hours. Drain. Heat the ghee and add the drained rice. Add milk.
Cover and cook on a low fire stirring occasionally but gently so that the rice grains do not break.
As soon as the rice is cooked, add the cardamom and nutmeg powders, dry fruits, sugar and saffron.
Mix well. Bake in a moderately hot oven till each grain is separate. Serve jaipuri mewa pulao hot as a sweet dish.

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COCONUT CAKE

Ingredients:


 
6 oz. flour

3 oz. butter

4 oz. castor sugar

a little milk

2 small eggs

3 oz. desiccated coconut

1 small tspful baking powder


How to make coconut cake:
Cream the butter and sugar, and add the beaten eggs gradually.
Then add the flour, baking powder and the coconut and, lastly, a little milk.
Put the mixture into a prepared cake tin and bake in a moderate oven for about 1 1/4 hours.

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COCONUT CHIKKI

Ingredients:


 
400 grams Dry grated coconut(nariyal)

150 grams Brown sugar( bhuri cheeni)

150 grams Sugar(cheeni)

2-3 tbsp. Ghee(tel)


How to make coconut chikki:
Take a pan and put ghee.
When it melts put grated coconut.
In another pan mix brown sugar, sugar and water and boil.
When the mixture becomes hard add coconut and mix.
Take a bit plate with high sides and apply a little oil.
Pour the mixture in it.
Cut and let it cool.

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POPCORN CHICKEN

HOT WINGS

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CHICKEN SALAD

Ingredients:

 

8-10 pieces boneless chicken nuggets

1 bunch Lettuce (Kasmisaag) (chopped)

1/2 bunch mint leaves (pudina leaves) (chopped)

2 tsp vinegar (sirka)

1/2 tsp pepper

4 tsp mayonnaise

2 eggs (hard boiled, shelled)

salt (namak) to taste

How to make chicken salad:

Boil chicken nuggets in a little water till tender.

Drain all water.

Mix lettuce, mint leaves, vinegar, pepper, mayonnaise and salt with it.

Garnish with eggs rings.

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FRUIT SALAD

Ingredients:


 
3 Bananas

1 Apple

2 Orange

1Ripe Mango

1 Bunch Green Grapes

1/4th cup Pomegranate seeds

Few canned Cherries

1 Guava

1/2 cup sugar (or to taste)

1 lemon juice


Preparation:

Peel and cut all fruits into banana and apple in the end to avoid browns.
Pour lemon juice immediately on fruits.
In a little water add sugar and half melt it on heat.
Mix melted sugar to the fruits. Refrigerate it and serve the fruit salad chilled.
Note: Salt and chaat masala can also be used

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EGG SALAD

Ingredients:


 
6 eggs (fully boiled)

2 boiled Potatoes

1 Capsicum 1 onion (thinly sliced into rings)

1 Tomato (thinly sliced into rings)

2tsp lemon juice

salt to taste

Black pepper to taste

Finely Chopped coriander leaves

Preparation:
Cut eggs into halves.
Take out the yolk and mash with boiled potatoes.
Mix salt, pepper, lemon juice and chopped coriander.
Fill eggs whites with the mixture.
Serve the egg salad in a tray garnished with onion, tomatoes, chopped capsicum & coriander.

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RAJASTHANI MOONG DAL HALWA

Ingredients:


 
100 gms Moong Dal

200 gms Ghee

100 gms Sugar

1/2 glass Water

10 pieces Badam

5 pieces Pista

4-5 Currants


Preparation:

Soak moong dal for two hours and then grind it and keep aside. Heat ghee in a pan and put the moong dal in it.
Saute on low flame till it turns golden brown and leaves a distinct aroma. Remove from the flame and set aside.
Heat water in a pan, add sugar and boil the mixture till sugar melts.
Put the moong dal mixture in this sugar syrup and cook on a low flame till the dal and sugar blends well.
Remove moong dal ka halwa from the flame and decorate it with chopped dry fruits. Serve.

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Mushroom Noodles

Ingredients:


 
1 tin mushroom

1 cup noodles

2 onion (pyaj)

10-11 garlic (lahsun) buds

1 cup cream

2 cheese cubes

3 tbsp butter

1 tsp carom seeds (ajwain)

salt to taste

1/2 tsp black pepper powder (kali mirch)


How to make mushroom noodles:
Boil noodles in a container with salt.
When it softens, strain and wash with cold water.
Take out mushrooms and cut into thin slices.
Keep the juice separately.
Finely chop onions and garlic.
Heat butter in a pan.
Put boiled noodles in it along with a pinch salt and fry. Take it out and keep aside.
Now heat remaining butter in a pan and fry onions and garlic until it turns pink.
Then add mushrooms and carom seeds for 2 minutes.
Then add salt, black pepper powder, juice taken out from tin and cream.
Cook for sometime and then add noodles and grated cheese.
Fry for a minute and then remove it from the flame.
Serve it hot.

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MUSHROOM CURRY

Ingredients:


 
Mushrooms-250gm

Onion-1 sliced

Garlic-2 cloves

Potato-1 cut into small cubes

Mustard paste-2 tbsp

Poppyseeds paste-1tbspn

Green chillies

Mustard oil



Preparation:

Cut the mushrooms into slices.
Add 1 tbspn mustard oil in a pan and fry these mushroom with some salt and turmeric powder.
Set them aside.Similarly fry the sliced potatoes and keep aside.
Now add some mustard oil in the pan and when the oil is hot add garlic and fry till they are red.
Then add the sliced onions and fry then till golden brown then add some salt,turmeric powder and green chillies.
When the oil separates add the fried potatoes and mushrooms.Fry for a min and then add some water.When it comes to boil add the mustard and poppy seeds paste.
Cook them until the potatoes are done and before you turn the gas off add half a tspn of mustard oil.
Serve with rice or chapati.

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Mushroom Paneer Pulao

Ingredients:


 
2 cups basmati rice


1 cup button mushrooms


1 cup paneer cubes


2 finely sliced onions


1 tbsp. tomato pulp


1 tbsp. garam masala powder


1 tbsp. ginger-garlic paste


5 tbsps. ghee


1 tbsp. finely chopped green coriander


1 tbsp. finely chopped fresh mint


a few cinnamon sticks, cloves and cardamom


2 tbsps. cashewnuts paste


salt to taste


How to make mushroom paneer pulao :
Clean and wash the rice. Soak in water for 15 to 20 minutes.
Heat 2 tbsps. of ghee in a kadai and fry the spices lightly.
Fry half of the sliced onions till golden brown. Add ginger-garlic paste and tomato pulp. Keep frying till a nice aroma arises.

Now mix the mushrooms and the paneer cubes along with the garam masala powder.

Add cashewnut paste and about a cup of water and salt to taste.
Simmer on a slow fire till cooked. The gravy should be slightly thick. To prepare the rice heat the remaining ghee in a handi and fry the remaining sliced onions till golden brown.
Now add the drained rice. Fry for sometime. Then pour 4 cups of water and add salt to taste.
Cook till the pulao is ready. Take another big handi.
Layer one third of the rice in it. Sprinkle a little of the chopped green coriander and mint over it.
Then spread one third of the paneer and mushroom mixture over.
Layer the second portion of rice followed by a sprinkling of the coriander and mint.
Spread the second layer of the paneer and mushroom masala. Repeat ending with a paneer and mushroom masala.
Close a tight fitting lid and put the handi in a preheated oven for about 5 minutes. Serve hot.

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STUFFED MANGO PICKLE

Ingredients:


 
2 kg Mangoes (Aam)

8 teaspoons mustard powder

3 teaspoons fenugreek seeds, roasted and ground

4 teaspoons full Red chili pepper (Lal Mirchi)

8 teaspoons aniseed powder

2 teaspoons ground Onions seeds (Kalonji)

8 teaspoons ground spices

1 small piece of asafoetida

2 teaspoons Turmeric (Haldi) powder

8 teaspoons Salt (Namak) for the masala

1/2 teaspoon ajwain

1/2 litre Oil (Tel)

12 teaspoons Salt (Namak) for Mangoes (Aam)



How to make stuffed mango pickle (1):
Wash the mangoes and dry.
Make four cuts in each mango, taking care not to cut right through, and remove the stones.
Rub 12 teaspoons of salt and keep for 8 hours.
Heat the oil, fry asafoetida in it till it becomes brown.
Crush it and in the same oil, mix all the ground spices.
Fill in the mangoes.
Pack them in the jar and sprinkle the leftover masala over them.
Pour the leftover oil over the mangoes.
Keep in the sun for 2 to 3 days and then inside.
Shake the pickle every other day for 15 days.

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SPICY ONION PICKLE

Ingredients:


 
1/2 Kg button Onions (Pyaj) (very small onions)

2 cups white Vinegar (Sirka)

1” Cinnamon (Dalchini)

4 Cloves (Lavang)

16 Peppercorns

16 green chillies, slit in the middle

1/3 cup Salt (Namak)

How to make spicy onion pickle:
Peel the onions, rub salt on them and keep for one day.
Drain the salt water.
Boil the vinegar with spices and in it cook onions and green chilli to boiling.
Cool and put in ajar; cork it tightly.
Keep for 4 days before using.

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