MASALA DOSA

Ingredients:   

Dosa shell:

1 1/2 cups rice

1/2 cup urad dal

salt to taste

Oil

Masala Filling:

2 large potatoes

1 medium onion (chopped)

1/2 teaspoon yellow split peas

1/2 teaspoon mustard seed

1/2 teaspoon turmeric

1-2 green chili

1 tablespoon oil

salt to taste

Preparation:
Dosa shell

    * Separately soak rice and urad dal at least 6 hour or overnight in water.

    * Grind to paste.

    * Mix together, add salt with water to make batter.

    * Leave in room temperature overnight.

    * Mix onion and chilies to the thin batter.

    * Heat pan or griddle with little ghee or oil.

    * Spread the mix on pan in circular motion to make thin Dosa.

    * Cook on both the sides, if desired.

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Idli sambar

Ingredients:
   
2 cups Rice
1 cup Urad Daal (white)
1 1/2 tblsp Salt
A pinch of Baking Soda
Oil for greasing


How to make idli sambhar:

    * Pick, wash and soak the daal overnight or for 8 hours.
    * Pick, wash and drain the rice. Grind it coarsely in a blender.
    * Grind the daal into a smooth and forthy paste.
    * Now mix the grinded rice and daal together into a batter.
    * Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
    * Idlis are ready to be cooked when the batter is well fermented.
    * Grease the idle holder or pan well and fill each of thm with 3/4th full of batter.
    * Steam cook idlis on medium flame for about 10 minutes or until done.
    * Use a butter knife to remove the idlis.
    * Serve them with sambhar or chutney.

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AMRITSARI FISH

Ingredients: 

8 fish fillet

200 gms gram flour

1 tbsp garlic paste

1 tbsp ginger paste

1 tsp ajwain

1 tbsp red chili powder

1 tbsp lemon juice

1 egg

100 gms curd

oil for deep frying

Salt To Taste

How to indian fried fish :

    * Clean, wash and cut fish into one and a half inch size cubes.

    * Apply salt, lime juice, ginger paste, garlic paste and red chilli powder.

    * Keep aside for 20 minutes.

    * Make a batter of gram flour, curd, egg, ajwain, salt and water.

    * Keep marinated fish pieces dipped in this batter for 15 minutes.

    * Heat oil in a kadai and deep fry the fish till golden brown and crisp.

    * Serve amritsari fish hot sprinkled with chaat masala and lemon wedges.

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DOODH PAK

Ingredients:

Ingredients
1/2 cup Almonds
1 litre Milk 250 grams Sugar
1 teaspoon Cardamom powder
1 teaspoon Saffron
1 tablespoon Pistachios
1 1/2 tablespoon Raisins


Preparation:

    * Soak the almonds in warm water for 1 hour. Peel and grind to a fine paste. Dissolve the saffron in 1 tablespoon of warm milk and keep aside.
    * Boil the milk in a heavy bottomed pan, stirring constantly. Add the almond paste and simmer for 30-35 minutes, stirring regularly.
    * Add the saffron, sugar, pista and raisins. Cook on a very low flame till thick. Sprinkle cardamom powder.
    * Serve doodh pak hot or chilled.

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BADAM KA HALWA

Ingredients:
   
2 cups Badam
2 1/2 cups Sugar
2 drops Kesar Colour
1 cup Ghee
1 cup Milk

How to make badam halwa:

 * Leave the almonds in hot water for 1 hour.
    * Remove the outer skin and grind to a paste with the milk.
    * Make sugar syrup and boil till it reaches a one string consistency.
    * Add the badam paste and cook till it thickens.
    * Add the kesar colour.
    * Add ghee little by little stirring continuously on low heat.

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RICE KHEER

Ingredients:

1/4th cup long grain rice (washed and drained)
4-5 cups milk
2-3 cardamom seeds (crushed)
2 tbsp almonds (blanched silvered)
A pinch of saffron threads, soaked in a little hot milk
1 tbsp skinned pistachio nuts (chopped)
1 tbsp raisins (optional)
2-3 tbsp sugar or as desired

How to make kheer:

    * Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up.
    * Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes.
    * Add the sugar and stir until completely dissolved.
    * Remove the rice kheer from heat and serve either warm or chilled.

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FISH MOILEE

Ingredients:   

1 fish Rawas, Surmai or Halwaa
1 onion cut in strips
1 inch ginger griunded to paste
10-12 green chillies chopped
few curry leaves
1 tomato cut in strips
1/2 coconut grated
1/2 tsp cornflour
1/2 tsp lime juice

Preparation:

    * Marinate fish in salt for 15-30 minutes and semi-fry carefully.
    * Saute the onion, ginger, chillies, curry leaves, tomato in oil till light brown.
    * Soak the grated coconut in warm water and then remove and keep aside first milk.
    * Take rest of the milk, pour into fried masala and put in fish pieces.
    * Cook for 10 minutes. When cooked add cornflour dissolved in water and boil.
    * Then add first milk. Add juice of half a lime or to taste.

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FISH PAKORA

Ingredients:

4 white fish fillets (steamed and cut into pieces) 2 eggs A large pinch of salt A pinch of red chili powder 2 tbsp corn flour 2 tbsp lemon juice 1 tsp chopped coriander leaves Oil for deep-frying paoda

Preparation:

* Beat the eggs, salt, chili powder, lemon juice and coriander leaves together to make a batter. Add corn flour and mix well to form a smooth batter. * Heat oil in a kadhai or deep-frying pan. * Dip each fish piece into the batter and fry in batches till golden and crisp all over. * Serve the fish pakora hot with your favorite chutney or ketchup.

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FISH TIKKA

Ingredients:   

500 gms fish pieces of any type

150 gms vegetable oil

1 tbsp ajwain

45 ml cream

2 tsp cumin seeds powder

2 tsp garam masala

1 tbsp garlic paste

20 gms flour (beasn)

30 ml lemon juice

5 tbsp mint or coriander chutney

1/2 tsp white pepper powder

1 onion, chopped in circles.

60 gms curd / plain yogurt

Salt To Taste

chili powder to taste

Preparation:

    * Mix cream garlic paste, ajwain , chili powder, cumin seeds powder, garam masala, lemon juice, salt, mint or coriander chutney, besan flour in yogurt.

    * Add fish pieces to the above mixture and mainate them for about 3 hours.

    * Heat oil in a pan, fry fish pieces on both sides till golden & crisp.

    * Serve fried fish tikka with chopped onions.

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BATTER FRIED FISH

Ingredients: 

900 gms./ 2lb Fish

1cup gram flour (besan)

1 green chili (chopped)

Salt To Taste

1/2 tsp turmeric powder

3 tbsp fresh bread crumbs

1/2 tsp red chili powder

1/2 black pepper powder

2 cups water

3 tbsp chopped coriander leaves

For Garnishing :

1 lemon (sliced)

2 tomatoes (sliced)

How to make deep fried fish:

    * Wash the fish thoroughly and cut into pieces. Rub the turmeric over the fish pieces with about 1tsp salt and set aside for 15-20 minutes.

    * Rinse the fish under running water.

    * Mix gram flour, bread crumbs, salt, chili & pepper powder, green chili, coriander and water and form a smooth batter.

    * Heat the oil in a kadhai or wok .

    * Coat the fish nicely with batter and deep-fry until golden all over on a moderate heat for about 8-10 minutes.

    * Serve batter fried fish hot garnished with lemon & tomato slices.

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INDIAN FISH CURRY

Ingredients:

250 gms fish washed, sliced
1 cup coriander leaves chopped
2 tomatoes finely chopped
8 cloves garlic
2 green chillies chopped
1 tsp methi seeds
1 tsp coriander powder
A pinch turmeric powder
Salt To Taste
oil as required.

How to make indian fish curry:

    * Marinate the fish in salt and turmeric powder for 15 minutes.
    * Shallow fry the fish pieces, drain and keep aside.
    * Grind the coriander leaves, garlic and green chillies.
    * Heat oil, add masala paste and fry till the oil separates out.
    * Add tomatoes, methi seeds and powder masalas and fry till the oil begins to float on top.
    * Add about 1 cup water. Bring the gravy to a boil.
    * Add the fish slices and cook for 10 minutes.
    * Serve fish curry hot.

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JEERA PULAO

Ingredients:

1 cup Long Grain (Basmati) Rice 2 cups Water 11/2tsp Cumin seeds(jeera) 1tbsp oil salt to taste 2 Bay leaves 3-4 cloves Few whole Black pepper 1 Black Cardamom

How to make jeera pulao (rice):

* Clean and wash rice. Wash and drain rice 2-3 times and soak in water for 15-10 minutes. * Heat oil and add cumin seeds (jeera), bay leaf, cardamom, whole black pepper and cloves. * When Cumin seeds are done add the rice and salt, mix well. * Add water. * When it starts boiling low down the flame of the gas and cover it partially. * Keep an eye, rice will be done when holes appear on the surface and water is completely absorbed. * Serve the jeera pulao hot with any gravies or raita.

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SWEET MIXED VEGETABLE PICKLE

Ingredients:
   
2 1/2 kgs Cauliflower (Phool gobi), Carrots (Gajar) and Turnips (Shalgam) (after peeling)
200 grams Sugar (Cheeni)
100 grams Salt (Namak)
30 grams ground spices
20 grams Red chili pepper (Lal Mirchi)
60 grams mustard powder
30 grams Ginger (Adrak)
15 grams Garlic (Lasun)
1 teaspoon glacial acetic acid (6 grams)
1/2 litre Mustard Oil (Sarson Ka Tel)

How to make sweet mixed vegetable pickle:

    * Wash, peel and cut the vegetables (carrots into long slices, cauliflower into medium pieces, round medium slices of turnip).
    * Blanch the vegetables in hot water for 10 to 15 minutes: then drain.
    * Grind ginger and garlic to a fine paste and fry in 1 cup of hot oil till golden brown.
    * Remove from the fire, add all the spices and mix well.
    * Prepare the sugar syrup of (in half or less than that amount of water than the sugar) one to two-thread consistency.
    * Mix glacial acetic acid and syrup into fried garlic and ginger mixed with spices.
    * Cook for 5 minutes.
    * Add all the vegetables, cook till it leaves its oil.
    * Cool, put in a jar and keep it for 10 days before using.
    * This pickle can be kept for up to one year.

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LEMON PICKLE SOUTH INDIAN

Ingredients:

   
750 grams Lemons (Nimbu)
3/4 cup Salt (Namak)
1 cup Mustard Oil (Sarson Ka Tel)
1/2 teaspoon asafoetida
3 teaspoons Mustard seeds (Rai/Sarson)
3/4 cup Lemon (Nimbu) juice
2 teaspoons Red chili pepper (Lal Mirchi)
3 teaspoons fenugreek seeds, powdered
1/2 cup Sugar (Cheeni)

How to make lemon pickle South Indian:

    * Cut the lemons into eight pieces each, rub salt and keep for one week in a jar.
    * Shake daily.
    * Heat the oil in a pan, remove from the fire, cool a little, add crushed asafoetida and mustard seeds and cover the pan.
    * Cool a little, mix lemon pieces, lemon juice, fenugreek powder, chilli powder and sugar.
    * Keep for one week before serving.

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LEMON GARLIC CHICKEN

Ingredients:  

4 Chicken Breast Halves (skinless and boneless)
2 Garlic Cloves (minced)
2 tblsp Lemon Juice
1 tsp Paprika
Salt and Pepper according to taste
2 tblsp Margarine or Butter
1/2 tsp Lemon Zest (grated)
1/4 cup White Wine


How to make lemon garlic chicken:

    * Drizzle chicken with salt, paprika and pepper.
    * In a skillet melt butter or margarine over medium-high heat.
    * Combine chicken to skillet when pan becomes hot.
    * Fry chicken on each side till it is slightly browned; it will take about 2-3 minutes.
    * Place the chicken on a baking sheet.
    * Sprinkle half of the lemon juice over the chicken.
    * Bake it in a preheated oven to 400 degrees for 5 minutes.
    * Mix garlic to the hot pan and fry till it appears brown in color, it will take about 1 to 2 minutes.
    * Combine white wine to the pan to de-glaze.
    * Combine lemon zest to the pan after 2 minutes. Reduce by half, then cover it and set aside.
    * Pour the remaining lemon juice over the chicken once again.
    * Bake for another 5 minutes.
    * Take it out.
    * Place chicken over dish of rice.
    * Spoon the sauce on it.
    * Garnish with some lemon-twists, sage or basil.

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Mushroom Pulao

Ingredients: 

2 cup rice (chawal)
3 onion (pyaj)
200 gm mushroom
200 gm cottage cheese (paneer)
2 capsicum (shimla mirch)
5-6 cauliflower (phool gobi) pieces
4 cloves (laung)
2 cinnamon pieces (dalchini)
2 bay leaf (tej patta)
6 tbsp clarified butter (ghee)
2 tsp salt (namak)


How to make mushroom pulao :

    * Soak rice for half an hour or so.
    * Boil rice in a container until it gets cooked properly and water dries up.
    * Finely chop onion.
    * Cut paneer cubes.
    * Cut cabbage into fine long pieces.
    * Cut mushroom into slices.
    * Heat ghee in a pan and fry paneer until light brown.
    * Take them out and keep aside.
    * Now fry onion in the pan until it turns pink.
    * Then add laung, dalchini, tej patta and mushroom. Fry for few minutes.
    * Then add shimla mirch, phool gobi, namak and paneer cubes along with little water. Cook at low flame.
    * When vegetables are cooked properly, remove it from the flame.
    * Serve them hot.

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STRAWBERRY SHAKE

Ingredients:
   
1 cup fresh Strawberries
4 cup Milk (Doodh)
To taste Sugar (Cheeni)
Ice -cubes

How to make strawberry shake:

    * Wash strawberries properly and remove the stems.
    * Blend strawberries and little milk together in a blender until crushed properly into a smooth paste.
    * Add the remaining milk, sugar and crushed ice.
    * Blend again for another 30 seconds or so.
    * Served chilled in glasses.
    * Note : If strawberries are not available, strawberry essence can be used.

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CHOCOLATE SHAKE

Ingredients:

4 cup Cold Milk (Thanda Doodh) 2 cup Chocolate Ice-Cream 5 tsp sweetened Cocoa Powder Crushed Ice

How to make chocolate shake:

* Blend milk and cocoa powder in a blender for few seconds. * Add ice-cream and crushed ice and blend again for few more seconds. * Serve chilled. * Serve over a crushed ice.

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BANANA CHOCOLATE CAKE

Ingredients: 

1 egg
1 1/2 tsp baking powder
1 cup meshed banana
1 1/2 cup all purpose flour
3/4 cup semi sweet chocolate chips
1/2 cup unsalted butter which is melted
1/4 tsp salt
2/3 cup white sugar
1/4 cup milk


How to make banana chocolate cake:

    * In a large mixing bowl stir together all purpose flour, sugar, salt and baking powder.
    * Take another bowl and mix together melted butter milk egg and meshed bananas.
    * Now add the banana mixture into the flour mixture until thoroughly blended.
    * Be careful not to overmix.
    * Add the chocolate chips. Preheat the oven to 350 degrees F to 175 degrees C.
    * Grease and flour a 9x13 inch pan.
    * Pour the batter into the pan and bake it for 32-35 minutes or until the toothpick inserted into it comes out clean.
    * When the cake gets baked take out the pan from the oven and let it cool for 10-15 minutes.
    * This cake will have some melted chocolate but no crumbs.

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STRAWBERRY CAKE

Ingredients:

1 cup white sugar 2 eggs 1 3/4 tsp baking powder 1 cup icing sugar 1/2 cup milk 1/2 cup frozen strawberries 1 vanilla pudding cup 1 1/2 cup all purpose flour 1/2 cup butter 2 tsp vanilla extract

How to make strawberry cake:

* Start by thawing the frozen strawberries in one cup of powder sugar. * In a separate bowl beat together sugar and butter until creamy. * Add in the eggs one at a time and then finely pour in the vanilla pudding. * Add the thawed strawberries. Stir in the flour and baking powder to the mixture and mix well. * If the batter is thick add in the milk so that the batter gets a little smooth. * Preheat the oven to 350 degrees F or 175 degrees C. * Grease and flaw a 9X9 inch pan. * Pour the prepared batter into the 9X9 inch pan and bake for 30-40 minutes till a knife inserted into the centre of the cake comes out clean. * To check if the cake is done or not see that the cake sprints back to the touch.

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MANGO UPSIDE DOWN

Ingredients:


1/3 cup brown sugar
2 tsp baking powder
1/4 cup shortening
1 egg
1/2 cup milk
1 tblsp butter
1/4 tsp salt
2 tblsp lemon juice
1-1/4 cup flour
3/4 cup sugar
2 cup remove mangoes, sliced
1/2 cup milk


How to make mango upside down cake:


Pour lemon juice over mangoes and allow to stand 15 minutes.
Melt grease in 8-inch pot or casserole.
Add brown sugar and cover with a layer of mango slices.
To prepare the cake batter: Cream the shortening, add the shortening, add the sugar and cream together, then add beaten egg.
Sift dry ingredients and add alternately with milk.
Pour over mangoes and bake 50 to 60 minutes at 375 degrees F.
When cake is done, turn it out upside-down and serve while still warm.
Serve with whipped cream or a lemon or lime sauce.

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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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FRUIT SHAKE

Ingredients:
 
2 cup Bananas (sliced)
2 cup Strawberries (sliced)
2 cup Pineapple or Papaya (chopped)
1 cup Apples (chopped and peeled)
1/2 cup Ice cubes
1 tsp Honey


How to make morning glory fruit shake:

In a blender blend on high speed a combination of bananas, strawberries, pineapples, papayas, apples, ice cubes and honey.
Blend till smooth.
Serve immediately for breakfast.

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STUFFED SOUR MANGO PICKLE

Ingredients:

1 kg medium raw Mangoes (Aam)
90 grams mustard powder
150 grams Salt (Namak)
15 grams Onions seeds (Kalonji)
2 teaspoonfuls Red chili pepper (Lal Mirchi)
30 grams fenugreek seeds
4 teaspoons ground spices
3 teaspoons aniseed
1 teaspoon thymol seeds
1 teaspoon Turmeric (Haldi)
Mustard Oil (Sarson Ka Tel) to cover the Mangoes (Aam)

How to make stuffed sour mango pickle :


Roast fenugreek seeds, aniseeds and onion seeds and grind coarsely.
Wash and dry the mangoes.
Slit them into 4 sections, keep them joined at the bottom and remove the stones.
Mix ground spices, Red chili pepper , salt, turmeric, mustard powder and make a thick paste in a little oil.
Fill the masala paste into the mangoes.
Put the stuffed mangoes in a clean jar.
Pour enough oil to cover them.
Cover the jar with a close fitting lid.
Keep in the sun for 4 days and shake it every other day.
Keep the jar for 15 days in a room until mangoes are soft.

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MICROWAVE MUTTON CURRY

Ingredients:

1 kg mutton (boneless cubes) 

6 cardamoms 

1 bay-leaf 

5/6 cup oil 

2g saffron 

3tbsp. Garlic paste 

1 boiled egg 

4 cinnamon 

8 cloves 

1/2 cup yoghurt 

1/2 tsp black pepper 

3tbsp. Ginger paste 

3 tbsp. Green chilli paste 

Salt to taste

Preparation:

Heat oil, add cinnamon, cardamom, cloves and bay leaf.

When brown put ginger, garlic, green chilli paste.

Saute for a few minutes and add yoghurt and mutton cubes.

Put it in a glass dish, cover it and micro it for 10 minutes and then stand it for 5 minutes.

When meat is tender, add salt, pepper and saffron and micro it further for 3-4 minutes. Stand it for another minute and serve.

To serve garnish with quartered boiled egg and mint.

A squeeze of lemon juice will greatly enhance the taste. (For chicken curry use chicken instead of mutton).

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Paneer Dosa

Ingredients:

3 cup rice (chawal)
1 cup split black gram lentil (urad ki dhuli dal)
1 tsp fenugreek seeds (dana methi)
400 gm potato(alu)
2 large sized onion (pyaj)
150 gm cottage cheese (paneer)
3 green chilly (hari mirch)
1 tsp mustard seeds (rai)
1/4 tsp turmeric powder (haldi)
10-12 curry leaves (kadi patta)
oil as required
1 1/2 tsp salt (namak)


How to make paneer dosa:


Soak rice, dal and dana methi for 6 hours.
Then grind them to a fine thin batter by adding little water.
Add salt to it and leave it covered for 12 hours for fermentation.
Peel potato and cut into small pieces.
Chop onion also into long pieces.
Grate paneer.
Finely chop hari mirch also.
Heat 2 tbsp oil in a pan and crackle rai and curry leaves.
Then fry onion in it until it turns light brown.
Now put alu, hari mirch and paneer and mix well.
Now put 1/2 tsp salt, lal mirch and haldi in it.
Fry for 2 minutes and remove it from the flame. Keep it aside for stuffing.
Now heat a non stick tawa and spread 1 tbsp of the batter on the whole of the pan.
When cooked spread paneer mixture on it.
Grease all the corners with oil.
Roll and remove it from the gas.
Put little water on the tawa and wipe it with a clean cloth before making each dosa.
Serve them hot with hot sambhar and chutney.

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Kaju Uttapam

Ingredients:
 

2 cup rice (chawal)

1 cup split black gram lentil (urad ki dhuli dal) 

2 onion (pyaj) 

2 tomato (tamatar) 

2 green chilly (hari mirch) 

a piece ginger (adrak) 

1 tsp coriander leaves (dhania patti) 

15-16 cashew nut (kaju) 

1 tsp salt (namak) 

oil for cooking

How to make kaju uttapam:

Soak rice and dal separately for about 6 hours.

Then grind them separately.

Mix them in a container and add salt.

Cover and leave for fermentation for 12 hours.

Finely chop adrak, pyaj, hari mirch, tomato and dhania.

Cut kaju also into pieces.

Mix lal mirch in chawal batter.

Heat a non stick pan/tawa and spread 1 tbsp batter on it.

Spread chopped vegetables and kaju on it.

Cook at low flame and grease it on the corners and turn it to cook the other side.

Serve it hot.

If the batter sticks on a tawa, add little salt to the oil and grease the corners so that uttapam will not stick on tawa.

Cook it at low flame to make it tastier.

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SAAG CHICKEN

Ingredients:
 
3 pounds chicken pieces, skinned 
5 cloves garlic, minced 
2 large onions, minced 
2 large tomatoes, crushed 
1-inch piece ginger, minced 
4 tbsp milk 
4 bunches spinach, washed and chopped 
2 tbsp butter 
1/2 tsp cayenne pepper 
1 tsp coriander powder 
1/2 tsp turmeric
2 large cardamom pods 
2 cloves 
7 tbsp vegetable oil 
1 tsp garam masala 
1/2 tsp salt


How to make chicken sag :

Fry the chicken lightly in 4 tablespoon of oil for 3-4 minutes until lightly browned and set aside.
Put the spinach into a deep pan; add 1/4 cup water. Bring to boil and remove from heat. When cool, grind in blender and set aside.
Heat the remaining oil and add ginger, garlic and onions; sauté until lightly brown. Add tomatoes, salt, cayenne, coriander powder, turmeric, cloves, and cardamom.
Sprinkle with one tablespoon water. Cook for 10 minutes over low heat. Add chicken and milk. Simmer until the chicken is tender.
Add spinach and garam masala. Cook until spinach starts sticking to pan. Remove from heat. Add butter to chicken saag and cover until ready to serve.

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CHICKEN KEEMA AND EGG

Ingredients:

1 cup chicken keema
2 tbsp oil
1 tsp garlic 9 chopped) 
1 tsp ginger ( chopped) 
1 small onion chopped
2 tomato chopped
1 tsp jeera powder
1 tsp dhaniya powder
1/2 tsp turmeric powder
1 tsp Thai curry paste ( red) 
8-10 curry leaves
2 tbsp hot –n sweet sauce
1/2 tsp mustard paste
4 hard boiled eggs. 
Salte to taste. 


For Garnishing 
1 double fried egg 
1 tbsp coriander chopped




How to make chicken keema and egg:


Heat , oil, saute the garlic, ginger, onion, add in tomatoes powdered spices, salt to taste.
Thai curry paste, curry leaves,
Add in the keema and saute for a few seconds and add in the hot-n- sweet sauce and mustared paste.
Simmer the keema for 8-10 minutes on a medium flame.
Fry the keema on high flame for 2-3 minutes.
Add a little water and cook for another 15 minutes.
Finally mix in the shredded egg and serve hot garnished with wedges of hard boiled eggs and chopped coriander.

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CHICKEN SALAD

Ingredients:

 

2 chopped Tomato (Tamatar) 

2 cup cooked and shredded Chicken

1 cup Olive Oil 

Salt to taste

1/2 tsp White Pepper Powder

a pinch of Mustard Powder

1 Egg Yolk 

1 tblsp Cream 

1 bunch Lettuce Leaves

How to make chicken salad:

Make a mayonnaise dressing by placing the yolk in a basin along with the mustard powder, pepper powder and the salt.

Add the oil drop by drop slowly into the basin and mix thoroughly with a wooden spoon until all the oil is used and the sauce has the consistency of tooth paste.

Mix the sauce with the tomato,cream and the cooked chicken.

Serve in glass bowls on a bed of lettuce leaves.

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SRI LANKAN CHICKEN CURRY

Ingredients:

 

30 gms ghee

1 Onion (Pyaj), chopped

2 clove(laung)s garlic (lasan), crushed

3 to 4 fresh green or red chilies, cut lengthways into thin strips and seeds removed

1 tsp ground turmeric (haldi)

1 tblsp ground coriander

1 1/2 kg chicken pieces

2 1/2 cups (625ml) coconut (narial) milk

2 tblsp coconut (narial) cream (malai) 

2 tblsp fresh lemon juice

How to make sri lankan chicken curry:

Melt ghee in a frying pan, add onion, garlic, chillies, turmeric and coriander. Saute for 2 minutes.

Add chicken pieces and coconut milk. Bring to boil, reduce heat to low, cover, simmer for about 45 minutes or until the chicken is tender.

Add coconut cream and lemon juice, simmer uncovered for 5 minutes.

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CHICKEN BON BON

Ingredients:
 
2 cups cooked and shredded Chicken
Salt to taste
2 small sized Cucumber (Kheera) 
1 tblsp Soya Sauce
3 tblsp Seasame Seeds
3 Red Chili (Lal Mirchi) 
1 tblsp Vinegar (Sirka) 
1 tsp crushed Black Pepper (Kali Mirch) 
1 tsp powdered Sugar 
1 tblsp chopped Spring Onions
1 tsp chopped Ginger (Adrak) 


How to make chicken bon bon:


Cut the cucumber into half length wise.remove the seeds and cut the cucumber into half.
Divide the halved cucumber into length wise pieces approximately 1 inch in thickness. keep aside.
Grind the red chillies in a blender along with the vinegar to a smooth paste. keep aside.
Prepare the bon bon sauce by mixing in a basin the sesame oil, sesame seeds, salt , soya sauce, ginger, sugar, red chilly paste, crushed pepper corns and the spring onions.
Mix thoroughly.
Arrange the chicken pieces in a bowl. surround with the cucumber pieces.
Pour the bon bon sauce on top of the chicken.


   

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CHICKEN TANGRI KEBAB

Ingredients:
 
2 large leg pieces of chicken
1/2 c curd
1 tblsp lemon
1 tsp garam masala powder
1 tsp red chili powder
Salt to taste
1 tblsp ginger garlic paste
A few drops of edible orange color




How to make chicken tangri kebab:


Clean and wash the chicken pieces and make random slits on them
Mix all the ingredients except salt together.
Rub and wrap chicken pieces in it and keep aside for an hour
Now mix in the salt.
Grill the chicken pieces till they are cooked well on both the sides.
Sprinkle lemon juice and chat masala and serve with onion rings


   

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CHICKEN IN RED WINE SAUCE

Ingredients:   

1 kg chicken, cut into pieces
1/2 tsp freshly ground pepper
1/2 tsp mustard powder
salt (namak) to taste
250 gm button Mushrooms (Goochi)
12 red chilli (lal mirch), soaked in 1/2 cup olive oil
250 ml red wine
200 gm fresh cream (malai)
1cup cooked rice (chawal)


How to make chicken in red wine sauce:

    * Rub the chicken with the ground pepper, mustard powder and salt to taste.
    * put the chicken pieces, button mushrooms, red chillies soaked in olive oil, red wine, fresh cream and salt to taste in a large saucepan.
    * saute over high heat for two minutes.
    * cover the pan and cook for 15 minutes or until the chicken is done and the gravy is thick.
    * serve hot on a bed of cooked rice.

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