Kastoori Chicken
Ingredients
Chicken 1 kg
Ginger garlic 1 tbsp
Lemon juice 1 tbsp
White pepper 1 tsp
Salt 1-1/2 tsp
Butter 4 tbsp
Oil ½ cup
Gram flour 4 tbsp
Bread crumbs 2 tbsp
Coriander leaves 2 tbsp
Ingredients for batter
Black cumin 1 tsp
Egg yolk 2
Saffron ½ tsp
Gram flour 4 tsp
White cardamom powder 1 tsp
Cheddar cheese 4 tbsp
Green chilies chopped 1 tsp
Method
Heat butter and oil, roast gram flour in this and remove 4 tsp and keep aside to use in batter. Marinate chicken with ginger garlic paste, lemon juice, salt, and white pepper.
In gram flour mixture add bread crumbs, chopped coriander leaves, chopped green chilies, and add this to the marinated chicken, now cook this mixture with chicken for 15 minutes on low flame, make batter with egg yolks, black cumin, saffron, gram flour mixture, cardamom powder. Coat this mixture on chicken, pre heat oven and bake chicken pieces for 15 minutes till done. Serve with Chatni.
Thursday, 13 December 2012
Pineapple whipped by shireen
Pineapple whipped
Ingredients
Pineapple 1 cup
Yogurt 1 cup
Milk ½ cup
Caster sugar 2 tbsp
Vanilla ice cream 3 scoops
Crushed ice 1 cup
Pineapple essence 2 drops
Yellow color 2 drops
Method
In a blender put 1 cup pineapple, 1 cup yogurt, ½ cup milk, 2 tbsp caster sugar, 3 scoops vanilla ice cream, 1 cup crushed ice, 2 drops pineapple essence, 2 drops yellow color and blend well. Serve in a beautiful glass
Ingredients
Pineapple 1 cup
Yogurt 1 cup
Milk ½ cup
Caster sugar 2 tbsp
Vanilla ice cream 3 scoops
Crushed ice 1 cup
Pineapple essence 2 drops
Yellow color 2 drops
Method
In a blender put 1 cup pineapple, 1 cup yogurt, ½ cup milk, 2 tbsp caster sugar, 3 scoops vanilla ice cream, 1 cup crushed ice, 2 drops pineapple essence, 2 drops yellow color and blend well. Serve in a beautiful glass
Spaghetti cutlets by shireen
Spaghetti cutlets
Ingredients
Boiled spaghetti 1 cup
Boiled and mashed potatoes 2 cups
Chicken boil and shredded 1 cup
Cheddar cheese grated ½ cup
Sweet corn ½ cup
Salt 1 tsp leveled
Black pepper 1 tsp leveled
Coriander leaves 2 tbsp
Green chilies chopped 1 tsp
Egg 1 beaten
Fresh bread Crumbs as required
Method
Combine together 1 cup Boiled spaghetti, 2 cups Boiled and mashed potatoes, 1 cup Chicken boil and shredded, ½ cup Cheddar cheese grated, ½ cup Sweet corn, 1 tsp Salt, 1 tsp Black pepper, 2 tbsp Coriander leaves and 1 tsp chopped Green chilies, mix well, form the mixture into small cutlets, dip in beaten egg, roll in fresh bread Crumbs, shallow fry in frying pan until golden brown, serve with Chatni.
Ingredients
Boiled spaghetti 1 cup
Boiled and mashed potatoes 2 cups
Chicken boil and shredded 1 cup
Cheddar cheese grated ½ cup
Sweet corn ½ cup
Salt 1 tsp leveled
Black pepper 1 tsp leveled
Coriander leaves 2 tbsp
Green chilies chopped 1 tsp
Egg 1 beaten
Fresh bread Crumbs as required
Method
Combine together 1 cup Boiled spaghetti, 2 cups Boiled and mashed potatoes, 1 cup Chicken boil and shredded, ½ cup Cheddar cheese grated, ½ cup Sweet corn, 1 tsp Salt, 1 tsp Black pepper, 2 tbsp Coriander leaves and 1 tsp chopped Green chilies, mix well, form the mixture into small cutlets, dip in beaten egg, roll in fresh bread Crumbs, shallow fry in frying pan until golden brown, serve with Chatni.
BBQ Biryani / Chicken Tikka Biryani by shireen
BBQ Biryani / Chicken Tikka Biryani
Ingredients
Chicken 1 kg
Vinegar 4 tbsp
Chili powder 1 tbsp
All spice 1 tsp
Ginger garlic 1 tbsp
Black pepper 1 tsp
Orange color ¼ tsp
Salt 1-1/2 tsp
Oil ¼ cup
Ingredients for Masala
Yogurt 1 cup
Chili powder 1 tsp
Turmeric ½ tsp
Coriander powder 1-1/2 tsp
Onion (chopped) 2
Tomatoes 4
Yellow color ¼ tsp
Kevra water 1 tsp
Coriander leaves (chopped) 2 tbsp
Mint leaves 15
Green chilies chopped 4
Oil 1 cup
Rice (boil with 2 tsp salt) ½ kg
Whole spices 1 tbsp
Method
Marinate chicken with vinegar, chili powder, all spice powder, ginger garlic paste, black pepper and orange color for 30 minutes. Cook chicken in 2 tbsp oil on low flame till done about 20 minutes. Give Dum of coal.
Method for Masala
Heat oil, add chopped onion. Fry for 5 minutes till light golden. Add chopped tomatoes with chili powder, turmeric and coriander powder. Fry well. Add yogurt fry well, add chicken with chopped greens, mix and remove. Boil rice with salt and whole spices till 3/4th done. Give layers and put on dum
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Tikka Biryani
Tikka Biryani Ingredients
Chicken tikka pieces 2 Rice (Boiled) 1/2 kg Tomato 250 gm Oninon 250 gm Yogurt 250 gm Salt 1 tsp Ginger garlic paste 1 tbsp Yellow c...olor 1/2 tsp Potato 1/2 kg Biryani essence 4 drops Whole all spices 1 tbsp Corriander powder 2 tsp Plum 100 gm Turmeric 1/2 tsp Oil 1 cup Spices for marinating Red chili powder 1 tsp Vinegar 2 tbsp Lemon juice 2 tbsp Salt 1/2 tsp Ginger garlic paste1 tsp Cumin (roasted) 1 tsp
Method Heat 1 cup oil, fry onion, adda 250 gm potatoes, 250 gm tomatoes, 250 yogurt ans all spices. Cook till potatoes tender. Now add green chilies, fresh corainder and mint leaves. Turn the flame off. Marinate tikka pieces with 1 tbsp red chili powder, 2 tbsp vinegar, 1/2 tsp salt, 1 tsp ginger garlic paste and 1 tsp roasted cumin. Leave it for 1/2 hour and fry in hot oil. Put 1/2 kg boiled rice on fried spices, put tikka pieces on it. Then put fried onion, yellow color, green chilies and green coriander. Cover and cook for 20 minutes.
Ingredients
Chicken 1 kg
Vinegar 4 tbsp
Chili powder 1 tbsp
All spice 1 tsp
Ginger garlic 1 tbsp
Black pepper 1 tsp
Orange color ¼ tsp
Salt 1-1/2 tsp
Oil ¼ cup
Ingredients for Masala
Yogurt 1 cup
Chili powder 1 tsp
Turmeric ½ tsp
Coriander powder 1-1/2 tsp
Onion (chopped) 2
Tomatoes 4
Yellow color ¼ tsp
Kevra water 1 tsp
Coriander leaves (chopped) 2 tbsp
Mint leaves 15
Green chilies chopped 4
Oil 1 cup
Rice (boil with 2 tsp salt) ½ kg
Whole spices 1 tbsp
Method
Marinate chicken with vinegar, chili powder, all spice powder, ginger garlic paste, black pepper and orange color for 30 minutes. Cook chicken in 2 tbsp oil on low flame till done about 20 minutes. Give Dum of coal.
Method for Masala
Heat oil, add chopped onion. Fry for 5 minutes till light golden. Add chopped tomatoes with chili powder, turmeric and coriander powder. Fry well. Add yogurt fry well, add chicken with chopped greens, mix and remove. Boil rice with salt and whole spices till 3/4th done. Give layers and put on dum
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Tikka Biryani
Tikka Biryani Ingredients
Chicken tikka pieces 2 Rice (Boiled) 1/2 kg Tomato 250 gm Oninon 250 gm Yogurt 250 gm Salt 1 tsp Ginger garlic paste 1 tbsp Yellow c...olor 1/2 tsp Potato 1/2 kg Biryani essence 4 drops Whole all spices 1 tbsp Corriander powder 2 tsp Plum 100 gm Turmeric 1/2 tsp Oil 1 cup Spices for marinating Red chili powder 1 tsp Vinegar 2 tbsp Lemon juice 2 tbsp Salt 1/2 tsp Ginger garlic paste1 tsp Cumin (roasted) 1 tsp
Method Heat 1 cup oil, fry onion, adda 250 gm potatoes, 250 gm tomatoes, 250 yogurt ans all spices. Cook till potatoes tender. Now add green chilies, fresh corainder and mint leaves. Turn the flame off. Marinate tikka pieces with 1 tbsp red chili powder, 2 tbsp vinegar, 1/2 tsp salt, 1 tsp ginger garlic paste and 1 tsp roasted cumin. Leave it for 1/2 hour and fry in hot oil. Put 1/2 kg boiled rice on fried spices, put tikka pieces on it. Then put fried onion, yellow color, green chilies and green coriander. Cover and cook for 20 minutes.
Vegetarian karhai by shireen
Vegetarian karhai
Ingredients
Onion 1 sliced
Peas 1 cup
Carrots 2 chopped
Capsicum 1 cubes
Brinjal 1 cut in cubes
Potatoes 1 cubes
Dill ½ bunch chopped
Fenugreek leaves 2 bunches
Ginger sliced 2 tbsp
Green chilies 4
Tomatoes 2 chopped
Coriander leaves 2 tbsp
Salt 1 tsp heaped
Chili powder 2 tsp
Turmeric ½ tsp
All spice powder ½ tsp
Fresh cream 4 tbsp
Butter 2 tbsp
Oil ¼ cup
Method
Heat ¼ cup oil and 2 tbsp butter in a wok. Then add 1 sliced onions, fry for 2 minutes till soft. Add 2 chopped tomatoes, 2tbsp sliced ginger along with salt, 1/2tsp turmeric, 2tsp chili powder. Fry well then add all the vegetables with half cup water, cover and cook till nearly done. Lastly add ½ bunch chopped dill, 2 bunches fenugreek leaves, 1/2tsp all spice powder and 4tbsp fresh cream. Cook for 5 minutes and turn the flame off.
Ingredients
Onion 1 sliced
Peas 1 cup
Carrots 2 chopped
Capsicum 1 cubes
Brinjal 1 cut in cubes
Potatoes 1 cubes
Dill ½ bunch chopped
Fenugreek leaves 2 bunches
Ginger sliced 2 tbsp
Green chilies 4
Tomatoes 2 chopped
Coriander leaves 2 tbsp
Salt 1 tsp heaped
Chili powder 2 tsp
Turmeric ½ tsp
All spice powder ½ tsp
Fresh cream 4 tbsp
Butter 2 tbsp
Oil ¼ cup
Method
Heat ¼ cup oil and 2 tbsp butter in a wok. Then add 1 sliced onions, fry for 2 minutes till soft. Add 2 chopped tomatoes, 2tbsp sliced ginger along with salt, 1/2tsp turmeric, 2tsp chili powder. Fry well then add all the vegetables with half cup water, cover and cook till nearly done. Lastly add ½ bunch chopped dill, 2 bunches fenugreek leaves, 1/2tsp all spice powder and 4tbsp fresh cream. Cook for 5 minutes and turn the flame off.
Chany ki daal ka halwa by shireen
Chany ki daal ka halwa
Ingredients
Gram lentils ½ kg soak for 6 hr
Sugar ½ kg
Ghee 1 ½ cup
Milk 1litter
Green cardamom 4 crushed
Green cardamoms ground 1 tsp
Khoya ½ cup
Almonds blanched and sliced 3 tbsp
Pistachio 3 tbsp
Yellow color pinch
Silver paper as required
Method
Boil the ½ kg soaked lentils in 1litter milk till it dries and the lentils tender. Allow the lentils to cool and blend. Heat 1 ½ cup ghee in a pan and add 4 crushed cardamoms along with the ground lentils, and fry well for at least half an hour till light brown. Then add in ½ kg sugar and continue to cook, the halva looks thin at this time, keep frying well till it leaves ghee at the sides of the pan, add ½ cup khoya and fry for another 10-15 minutes, remove in a flat platter, sprinkle 3 tbsp blanched almonds and 3 tbsp pistachios. Top with silver paper and cut into pieces this halwa suppose 2 b soft!
note when adding khoya add yellow color n elachi powder too
Ingredients
Gram lentils ½ kg soak for 6 hr
Sugar ½ kg
Ghee 1 ½ cup
Milk 1litter
Green cardamom 4 crushed
Green cardamoms ground 1 tsp
Khoya ½ cup
Almonds blanched and sliced 3 tbsp
Pistachio 3 tbsp
Yellow color pinch
Silver paper as required
Method
Boil the ½ kg soaked lentils in 1litter milk till it dries and the lentils tender. Allow the lentils to cool and blend. Heat 1 ½ cup ghee in a pan and add 4 crushed cardamoms along with the ground lentils, and fry well for at least half an hour till light brown. Then add in ½ kg sugar and continue to cook, the halva looks thin at this time, keep frying well till it leaves ghee at the sides of the pan, add ½ cup khoya and fry for another 10-15 minutes, remove in a flat platter, sprinkle 3 tbsp blanched almonds and 3 tbsp pistachios. Top with silver paper and cut into pieces this halwa suppose 2 b soft!
note when adding khoya add yellow color n elachi powder too
Bihari Chargha and Paratha by shireen
Bihari Chargha:
Ingredients:
Chicken 1 (whole)
Chili powder ½ tsp
Ginger garlic paste 1-1/2 tsp
Curry powder 1-1/2 tsp
Black pepper 1 tsp
Salt 1 tsp
Orange color pinch
Vinegar 1/3 cup
Yogurt ¾ cup
Method:
1. Give cuts on chicken marinate with vinegar and ½ tsp salt for 1 hour.
2. Remove water from chicken and marinate with ginger garlic paste, chili powder, curry powder, salt, black pepper, yogurt and orange color for an hour.
3. Cook in a pan till all water dries and chicken tender.
4. Deep fry and sprinkle with chaat masala and lemon juice
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Paratha
Ingredients
Flour 2 cups
Instant yeast 1 tsp
Sugar 1 tsp
Ghee 1 tbsp
Salt ¼ tsp
Powder milk 1 tbsp
Ghee for frying
Lukewarm water to knead
Method
Mix 2 cups flour with 1 tsp Instant yeast, 1 tsp Sugar, 1 tbsp Ghee, ¼ tsp Salt and 1 tbsp Powder milk together in a bowl knead with Luke warm water into soft dough, leave to rise for 2 hours then roll into parathas and fry on tawa adding 1 tbsp ghee to each paratha.
Ingredients:
Chicken 1 (whole)
Chili powder ½ tsp
Ginger garlic paste 1-1/2 tsp
Curry powder 1-1/2 tsp
Black pepper 1 tsp
Salt 1 tsp
Orange color pinch
Vinegar 1/3 cup
Yogurt ¾ cup
Method:
1. Give cuts on chicken marinate with vinegar and ½ tsp salt for 1 hour.
2. Remove water from chicken and marinate with ginger garlic paste, chili powder, curry powder, salt, black pepper, yogurt and orange color for an hour.
3. Cook in a pan till all water dries and chicken tender.
4. Deep fry and sprinkle with chaat masala and lemon juice
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Paratha
Ingredients
Flour 2 cups
Instant yeast 1 tsp
Sugar 1 tsp
Ghee 1 tbsp
Salt ¼ tsp
Powder milk 1 tbsp
Ghee for frying
Lukewarm water to knead
Method
Mix 2 cups flour with 1 tsp Instant yeast, 1 tsp Sugar, 1 tbsp Ghee, ¼ tsp Salt and 1 tbsp Powder milk together in a bowl knead with Luke warm water into soft dough, leave to rise for 2 hours then roll into parathas and fry on tawa adding 1 tbsp ghee to each paratha.
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