MOULDED CHOCOLAETS

INGREDIENTS:




Dark chocolate   : 500gm 


Cocoa butter       : 50gm




Method:-


Melt semi- chocolate in a double boiler at 31degreeC to melt and temper the  chocolate 


Tempered  chocolate is half-filled into a ready made   chocolate mould. Put in desired filling. 


After 5-10 minutes, fill the moulds with tempered  chocolate and set in a refrigerator for above 1 hour. 


Unmould  and wrap in multi-coloured or patterned silver foil. 


These  chocolates should be stored in dehumidified containers or refrigerator.


NOTE : if dark colour is desired cocoa mass can be added while  chocolate is being melted  

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GINGER CHICKEN

 

Ingredients:

   

1 1/2 tsp chilli powder

1/4 tsp turmeric (haldi)

1/2 cup oil (tel)

1 tblsp lemon juice

1 tblsp garlic (lasan) paste

3 tblsp fresh coriander leaves

chopped 3 medium tomatoes

3 tblsp yogurt whisked

3 tblsp ginger chopped

1 tsp chat masala

1 small onion cut into thin strips 

thinly sliced 1 tsp garam masala

1 kg boneless chicken breast, cut into small cubes

1 tsp coriander powder (dhania powder)

1 1/2 tsp salt (namak)

1 tblsp ginger (adrak)

paste 2-4 green chillies, thinly sliced

How to make ginger chicken:
Heat up oil in a heavy based pot over medium heat. 

Mix in the onions and stir fry until soft or for about 2 minutes.

Mix in ginger and garlic, stir fry about 2 minutes. 

Stirring constantly.

(mix in little water if the mixture sticks to the bottom of the pan). Mix in chicken and fry until the water from chicken is evaporated, about 5 minutes. Mix in chili powder, turmeric, salt and coriander powder. Fry 1 minute, then mix in tomatoes and stirring constantly, fry the mixture for about 5 minutes, or tomatoes are reduced to a pulp.

Mix in yogurt and fry for few more minutes, stirring constantly, about 4 minutes.

mix in a little water, if necessary, to avoid the mixture from sticking to the bottom of the pan. 

keep frying until the oil begins to separate. 

Add lemon juice, ginger, chat masala garam masala, coriander leave and green chilies. Stir once, cover and stir fry for 3 minutes over low heat.

Serve hot.

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CHICKEN JALFREZI

Ingredients:

   

2 cloves garlic (lasan) chopped

750 gms skinless chicken thigh fillets, cut in half

3 tsp ground turmeric

1 onion (pyaj) finely grated

1teaspoon red chilli (lal mirch) powder

1teaspoon salt (namak)

500 gms chopped tomatoes (tamatar)

30 gms ghee

3tsp ground cumin (jeera)

3 tsp ground coriander

2 tblsp grated fresh ginger (adrak)

30 gms fresh coriander leaves roughly chopped

oil (tel) for cooking

How to make chicken jalfrezi:

    Heat up about 2 tblsp oil in a deep frying pot and fry the onion and garlic for 2 minutes over high flame heat.

    Mix in the chicken, turmeric, chili powder and salt. Fry gently for 5-10 minutes or until golden
    Turn the chicken frequently.

    Mix in the tomatoes, cover and stir fry over medium heat up for 20 minutes. Uncover and simmer (boil slowly at low temperature) for 10 minutes to let all the excess liquid evaporate and the sauce thicken.

    Mix in the ghee or oil, cumin, ground coriander, ginger and fresh coriander and simmer (boil slowly at low temperature) for 5-7 minutes or until the fat separates out from the thick sauce.

    Serve the chicken pieces with the sauce.

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CHICKEN SHASHLIK

Ingredients:

   

500 gms boneless chicken breast

2 capsicum

2 medium onions

2 medium tomatoes

1/4 cups lemon juice

1/2 tsp. salt

1 tsp black pepper

1 tbsp Soya sauce

1 tbsp hot sauce

oil for deep frying

How to make chicken shashlik:
    Cut chicken into 1 " pieces.

    Put in a round dish with the lemon juice, salt ,black pepper soya sauce and hot sauce.

    Mix well,cover and leave to marinate for 2-3 hours.

    Cut the onion, capsicum, and tomatoes into small cubes.

    Skew chicken and vegetables closely on bamboo skewers.

    Heat up oil in a big size frying pot or karahi.

    Fry skewers for 8-10 minutes or until chicken begin to change its color and the vegetables are soft.

    Take off from oil and put it on absorbent paper.

    Or you can grill the chicken over hot charcoal.

    Decorate with lemon pieces and mint leaves.

    Serve with hot with mint chutney.

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