Tandoori Club Sandwich
Ingredients
Bread slices 8
Tomato (cut into slices) 1
Cucumber (cut into slices) 1
Roasted chicken 2 cups
Omelets made with 2 eggs
Mayonnaise ½ cup
Salad leaves as required
Salt ¼ tsp
Black pepper ¾ tsp
Mustard powder ¾ tsp
Ketchup 2 tbsp
Ingredients for Roast Chicken
Chicken breast 2
Ginger garlic paste ½ tsp
National Tandoori Masala 2 tbsp
Yogurt 2 tbsp
Lemon juice 2 tbsp
Method
Chop the 2 cup roasted chicken, slightly mix with ¼ tsp salt, ¾ tsp pepper, ¾ tsp mustard powder, ½ cup mayonnaise and 2 tbsp ketchup, slightly toast 8 bread slices, apply mayonnaise, put prepared chicken mixture, cover with second slice of bread, now put one salad leaves, cucumber slices, tomato slices and a piece of omelets, cover with last 3rd slice of bread. Cut into 4 triangular pieces, fix with tooth picks and serve with fires and Coleslaw salad.
Method for Roast Chicken
Marinate 2 chicken breasts with 2 tbsp national Tandori Masala, ½ tsp ginger garlic paste, 2 tbsp lemon juice, cook marinated chicken in pan with 2 tbsp oil and ½ cup of water till tender, remove cool and shred.
Friday 21 December 2012
Chicken Shashlik with Gravy
Chicken Shashlik with Gravy
Ingredients
Chicken boneless ½ kg cut in cubes
Capsicum 2 cut in square pieces
Tomatoes 2 cut in square pieces
Spring onion bulbs 8
Oil ¼ cup
Chili powder 1 tsp
Garlic paste 1 tsp
Mustard powder 1 tsp
Salt 1 tsp
Wooster sauce 1 tbsp
Soya sauce 1 tbsp
Chili sauce 1 tbsp
Ketchup 4 tbsp
Boiled rice to serve
Ingredients for Chicken Gravy
Chicken breast 3 cut into tiny cubes
Capsicum 1 cut in tiny cubes
Wooster sauce 1 tsp
Soya sauce 1 tsp
Tomato paste 1 tbsp
Chili sauce 1 tbsp
Garlic paste ½ tsp
Mustard powder ½ tsp
Salt ½ tsp
All spice ¼ tsp
Oil 2 tbsp
Ketchup 4 tbsp
Ingredients for BBQ Sauce
Apple grated half
Banana half
White vinegar ½ cup
Ketchup ¼ cup
Salt ½ tsp
Chili sauce 2 tbsp
Sugar 2 tbsp
Method
Marinate ½ kg chicken cubes with 1 tsp salt, 1 tsp chili powder, 1 tsp garlic paste, 1 tsp mustard powder, 1 tbsp Wooster sauce and 1 tbsp soya sauce for 30 minutes, heat 2 tbsp oil, add marinated chicken cubes, cook for 5 minutes, add 1 tbsp chili sauce and 4 tbsp ketchup, cook for another 5 minutes and remove, cool chicken, put on wooden skewers, starting and ending with spring onion bulbs, grill shashlik stick in frying pan for 5 minutes adding Bar B Q sauce while grilling. Remove and keep aside.
Method for Chicken Gravy
Heat 2 tbsp oil, add ½ tsp garlic paste with 3 finely chopped chicken breast cut into cubes, cook for 2 minutes, add in ½ tsp salt, 1 tsp Wooster sauce, 1 tsp soya sauce, ½ tsp mustard powder, 1 tbsp tomato paste, 1 tbsp chili sauce, 4 tbsp ketchup, ¼ tsp all spice and ¼ cup water, cook till chicken tender and thick gravy is left. Lastly add in finely chopped 1 capsicum.
To Serve
Spread boiled rice in a plate, pour chicken gravy on top with shashlik stick, and serve with fries.
Ingredients
Chicken boneless ½ kg cut in cubes
Capsicum 2 cut in square pieces
Tomatoes 2 cut in square pieces
Spring onion bulbs 8
Oil ¼ cup
Chili powder 1 tsp
Garlic paste 1 tsp
Mustard powder 1 tsp
Salt 1 tsp
Wooster sauce 1 tbsp
Soya sauce 1 tbsp
Chili sauce 1 tbsp
Ketchup 4 tbsp
Boiled rice to serve
Ingredients for Chicken Gravy
Chicken breast 3 cut into tiny cubes
Capsicum 1 cut in tiny cubes
Wooster sauce 1 tsp
Soya sauce 1 tsp
Tomato paste 1 tbsp
Chili sauce 1 tbsp
Garlic paste ½ tsp
Mustard powder ½ tsp
Salt ½ tsp
All spice ¼ tsp
Oil 2 tbsp
Ketchup 4 tbsp
Ingredients for BBQ Sauce
Apple grated half
Banana half
White vinegar ½ cup
Ketchup ¼ cup
Salt ½ tsp
Chili sauce 2 tbsp
Sugar 2 tbsp
Method
Marinate ½ kg chicken cubes with 1 tsp salt, 1 tsp chili powder, 1 tsp garlic paste, 1 tsp mustard powder, 1 tbsp Wooster sauce and 1 tbsp soya sauce for 30 minutes, heat 2 tbsp oil, add marinated chicken cubes, cook for 5 minutes, add 1 tbsp chili sauce and 4 tbsp ketchup, cook for another 5 minutes and remove, cool chicken, put on wooden skewers, starting and ending with spring onion bulbs, grill shashlik stick in frying pan for 5 minutes adding Bar B Q sauce while grilling. Remove and keep aside.
Method for Chicken Gravy
Heat 2 tbsp oil, add ½ tsp garlic paste with 3 finely chopped chicken breast cut into cubes, cook for 2 minutes, add in ½ tsp salt, 1 tsp Wooster sauce, 1 tsp soya sauce, ½ tsp mustard powder, 1 tbsp tomato paste, 1 tbsp chili sauce, 4 tbsp ketchup, ¼ tsp all spice and ¼ cup water, cook till chicken tender and thick gravy is left. Lastly add in finely chopped 1 capsicum.
To Serve
Spread boiled rice in a plate, pour chicken gravy on top with shashlik stick, and serve with fries.
Fish Tempura
Fish Tempura
Ingredients
Beckti fish (cut into fingers) ½ kg
Salt ½ tsp
White pepper ½ tsp
Ingredients for Batter
Egg 1
Oil ¼ cup
Baking powder ½ tsp heaped
Corn flour 2 tbsp heaped
Flour 3 tbsp heaped
Chilled water to make batter
Method
Marinate ½ kg fish fingers with ½ tsp salt and ½ tsp white pepper, make a medium consistency batter with 3 tbsp flour, 2 tbsp corn flour, ½ tsp baking powder, 1 egg, ¼ cup oil and chilled water as required, dip the marinated fish in batter, deep fry for 5 minutes till light golden, remove and re fry once again before serving.
Ingredients
Beckti fish (cut into fingers) ½ kg
Salt ½ tsp
White pepper ½ tsp
Ingredients for Batter
Egg 1
Oil ¼ cup
Baking powder ½ tsp heaped
Corn flour 2 tbsp heaped
Flour 3 tbsp heaped
Chilled water to make batter
Method
Marinate ½ kg fish fingers with ½ tsp salt and ½ tsp white pepper, make a medium consistency batter with 3 tbsp flour, 2 tbsp corn flour, ½ tsp baking powder, 1 egg, ¼ cup oil and chilled water as required, dip the marinated fish in batter, deep fry for 5 minutes till light golden, remove and re fry once again before serving.
Habshi Halwa
Habshi Halwa
Ingredients
Fresh milk (without boiling) 1 Liter
Samnak 2 tbsp
Flour 4 tbsp slightly heaped
Citric acid ¼ tsp heaped
Alum ground ¼ tsp
Sugar ½ cup
Ghee 2 tbsp
Brown color a pinch
Liquid glucose 1 tbsp
Nutmeg ground ¼ tsp
Mace ground ¼ tsp
Method
Put 3 cups of milk in pan, in reaming 1 cup milk add 2 tbsp samnak and 4 tbsp flour, mix well with whisk so no lumps remain, add this mixture to the milk in the pan and keep stirring well continuously with whisk, put this to cook on fire, stirring continuously till it starts boiling on the corners of the pan, in a small bowl mix together ¼ cup water, ¼ tsp citric acid and ¼ tsp alum, mix well, when milk slightly boiling remove pan from flame and add the dissolved mixture of citric acid little by little, wait till it curdles, do not stir if it does not curdled well and water does not comes on surface, in this situation add 1 more pinch of each citric acid and alum mixed in little water, now leave this mixture for 4 hours, add to it 1 tbsp ghee and 2 tbsp sugar, leave it for 4 hours, again put the pan to cook until ½ cup water left and remaining water dries, then add 3 tbsp of more sugar with pinch of brown color and left over 1 tbsp ghee, cook till mixture nearly dry, add ground nutmeg and mace. Also add 1 tbsp liquid glucose, mix well till glucose dissolves, remove in a greased 7 by 7 inches square pan, sprinkle almonds and pistachio on top, leave to set and cut into pieces.
Ingredients
Fresh milk (without boiling) 1 Liter
Samnak 2 tbsp
Flour 4 tbsp slightly heaped
Citric acid ¼ tsp heaped
Alum ground ¼ tsp
Sugar ½ cup
Ghee 2 tbsp
Brown color a pinch
Liquid glucose 1 tbsp
Nutmeg ground ¼ tsp
Mace ground ¼ tsp
Method
Put 3 cups of milk in pan, in reaming 1 cup milk add 2 tbsp samnak and 4 tbsp flour, mix well with whisk so no lumps remain, add this mixture to the milk in the pan and keep stirring well continuously with whisk, put this to cook on fire, stirring continuously till it starts boiling on the corners of the pan, in a small bowl mix together ¼ cup water, ¼ tsp citric acid and ¼ tsp alum, mix well, when milk slightly boiling remove pan from flame and add the dissolved mixture of citric acid little by little, wait till it curdles, do not stir if it does not curdled well and water does not comes on surface, in this situation add 1 more pinch of each citric acid and alum mixed in little water, now leave this mixture for 4 hours, add to it 1 tbsp ghee and 2 tbsp sugar, leave it for 4 hours, again put the pan to cook until ½ cup water left and remaining water dries, then add 3 tbsp of more sugar with pinch of brown color and left over 1 tbsp ghee, cook till mixture nearly dry, add ground nutmeg and mace. Also add 1 tbsp liquid glucose, mix well till glucose dissolves, remove in a greased 7 by 7 inches square pan, sprinkle almonds and pistachio on top, leave to set and cut into pieces.
National Chicken Mince Satay
National Chicken Mince Satay
Ingredients
Chicken Mince 250 gm
Egg (beaten) half
Capsicum very finely chopped ½ cup
Garlic paste 1 tsp
Onion finely chopped 2 tbsp
National Seekh Kabab Masala 2 tbsp heaped
Corn flour 4 tbsp
Oil for shallow frying
Method
Squeeze out water from 250gm mince, mix in half beaten egg, 1 tsp garlic paste, ½ cup capsicum, 2 tbsp finely chopped onion and 2 tbsp National Seekh Kabab Masala, mix well, make small balls, flatten a ball on wooden skewers don’t make it too broad, press Satay on the 3 tbsp corn flour to coat both the sides, heat ¼ cup oil in non stick pan, pan fry 2 to 3 satay till light golden about 7 to 8 minutes. Serve with National Ketchup.
Ingredients
Chicken Mince 250 gm
Egg (beaten) half
Capsicum very finely chopped ½ cup
Garlic paste 1 tsp
Onion finely chopped 2 tbsp
National Seekh Kabab Masala 2 tbsp heaped
Corn flour 4 tbsp
Oil for shallow frying
Method
Squeeze out water from 250gm mince, mix in half beaten egg, 1 tsp garlic paste, ½ cup capsicum, 2 tbsp finely chopped onion and 2 tbsp National Seekh Kabab Masala, mix well, make small balls, flatten a ball on wooden skewers don’t make it too broad, press Satay on the 3 tbsp corn flour to coat both the sides, heat ¼ cup oil in non stick pan, pan fry 2 to 3 satay till light golden about 7 to 8 minutes. Serve with National Ketchup.
Churmy kay Laddu
Churmy kay Laddu
Ingredients
Wheat flour ½ kg
Semolina 250 gm
Ghee ¾ cup
...Lukewarm water to knead
Gond (fried & crushed with hand) 1 ½ cup
Almonds ground ½ cup
Pistachio ground ½ cup
Caster sugar 1 cup leveled
Poppy seeds 1 tbsp
Melted ghee 2 cups
Green cardamom ground 2 tsp
Ground nutmeg ½ tsp
Ground mace ½ tsp
Method
Mix together ½ kg wheat flour and 250 gm semolina, add in ¾ cup ghee, mix slightly and knead to smooth dough with lukewarm water, keep aside for 1 hour, made into muthias, deep fry on slow flame for 15 minutes till light golden. Remove, cool and chopparise, add to it 1 ½ cup fried & crushed gond, ½ cup ground almonds, ½ cup pistachio, 1 cup caster sugar, 1 tbsp poppy seeds, 2 tsp ground green cardamom, ½ tsp ground nutmeg, ½ tsp ground mace and 2 cups melted ghee. Mix all well, make into round balls and roll in desiccated coconut.
Ingredients
Wheat flour ½ kg
Semolina 250 gm
Ghee ¾ cup
...Lukewarm water to knead
Gond (fried & crushed with hand) 1 ½ cup
Almonds ground ½ cup
Pistachio ground ½ cup
Caster sugar 1 cup leveled
Poppy seeds 1 tbsp
Melted ghee 2 cups
Green cardamom ground 2 tsp
Ground nutmeg ½ tsp
Ground mace ½ tsp
Method
Mix together ½ kg wheat flour and 250 gm semolina, add in ¾ cup ghee, mix slightly and knead to smooth dough with lukewarm water, keep aside for 1 hour, made into muthias, deep fry on slow flame for 15 minutes till light golden. Remove, cool and chopparise, add to it 1 ½ cup fried & crushed gond, ½ cup ground almonds, ½ cup pistachio, 1 cup caster sugar, 1 tbsp poppy seeds, 2 tsp ground green cardamom, ½ tsp ground nutmeg, ½ tsp ground mace and 2 cups melted ghee. Mix all well, make into round balls and roll in desiccated coconut.
Lemon Oat Meal Cookies
Lemon Oat Meal Cookies
Ingredients
Butter 8 ounces
Egg yolk 1
Sugar 1 ¼ cup
Flour 1 1/3 cup
Oats 1 1/3 cup
Lemon peeled 1 tsp
Lemon essence ¼ tsp
Cream cheese 3 tbsp heaped
Salt a pinch
Ingredients for topping
Egg 1
Flaked almonds ½ cup
Sugar as required
Method
Beat 8 ounces butter, 3 tbsp cream cheese and 1 ¼ cup sugar until light and fluffy, add in the 1 egg yolk, ¼ tsp lemon peeled and ¼ tsp lemon essence, combine the 1-1/3 cup flour, 1-1/3 oats and pinch of salt, gradually add to the cream mixture and mix well, drop by table spoons 2 inches apart onto greased baking sheet, brush with beaten egg, sprinkle with sugar, topped with ½ cup flaked almonds, bake on no.4 180 degree C for 15 minutes till lightly brown. Remove on wire rack.
Ingredients
Butter 8 ounces
Egg yolk 1
Sugar 1 ¼ cup
Flour 1 1/3 cup
Oats 1 1/3 cup
Lemon peeled 1 tsp
Lemon essence ¼ tsp
Cream cheese 3 tbsp heaped
Salt a pinch
Ingredients for topping
Egg 1
Flaked almonds ½ cup
Sugar as required
Method
Beat 8 ounces butter, 3 tbsp cream cheese and 1 ¼ cup sugar until light and fluffy, add in the 1 egg yolk, ¼ tsp lemon peeled and ¼ tsp lemon essence, combine the 1-1/3 cup flour, 1-1/3 oats and pinch of salt, gradually add to the cream mixture and mix well, drop by table spoons 2 inches apart onto greased baking sheet, brush with beaten egg, sprinkle with sugar, topped with ½ cup flaked almonds, bake on no.4 180 degree C for 15 minutes till lightly brown. Remove on wire rack.
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