Ingredients 500 gms Tiger Prawns Onions – 1 large Cloves – 4pcs Cardamom – 4pcs Cinnamon – 1 big stick Turmeric Powder – 1 tbs Red chilli powder – 1 tsp Bay leaf – 1 big leaf Mustard Oil – Coconut Milk – 300 ml Ginger n Garlic Paste – 1 ½ tbs Green Chilies 3pcs Salt to taste
Method- Marinate the prawns with turmeric powder and salt and keep it for 15mins. Heat mustard oil in a pan/kadai and then place the prawn in it for 5mins. It should not cook fully rather toasted on the hot oil. Remove the prawns in a container. Now use the same oil and place bay leaf, cinnamon, cardamom, cloves, toss for 2mins and place the chopped onions in it. Fry it till the onions are light golden brown in color, add the ginger garlic paste in it and fry for another 3mins. Add the prawns in the pan/kadai again and stir it nicely. After 3mins add the coconut water and salt to taste. Put it to simmer in the low flame for 10mins. 3mins before switching off the flame add 1tbs of mustard oil and 3slit green chilies. Serve with hot rice.
Ingredients Chicken (1kg) Oil (2 table spoons) Butter (100gms) Onions (1 big size chopped) Tomatoes (2 big sizes chopped) Tomato purees (100gms) Cardamon (4 pieces) Cloves (4 pieces) Cinnamon Stick (Half Stick) Curd (100gms) Ginger & Garlic paste (3tablespoon) Kashmiri chili powder (1 teaspoon) Garam Masala Powder (1tablespoon) Kasoori Methi leaves (1 tablespoon) Lime (Half) Cream (2 tablespoon) Coriander leaves (half bunch) for garnishing Salt to taste Some slit Green Chilies to Garnish
Method-
First of all take a bowl marinade the chicken with curd, ginger& garlic paste, chili powder, squeeze lime, garam masala powder, and salt to taste. Let it marinade for 2 hours but if longer it taste better. Switch on your oven and heat up on broil on 400 degree. After 2 hours put in the oven for cook for 20 minutes until the chicken is light brown but make sure not to add water otherwise it will cook the chicken very moist and soggy. After it is done take a pan add oil and butter together, and cardamom, cinnamon and cloves let it get little brown then add chopped onions fry it until brown. After its brown add ginger& garlic paste for 3 minutes, then add chopped tomatoes mix it up nicely make sure that you cook it in low flame then add tomato puree ,Kashmiri chili powder, garam masala powder mix it nicely and add salt. Cook slowly till you see the oil is coming up, that means your spices had cooked; then add chicken mix it up with the spices then add 1 glass of water and simmer it for 10 minutes. Before taking it out from the flame add cream, kasoori methi, stir and keep for another 2mins For garnishing add coriander leaves and the slit green chilies; yummy butter chicken is ready to eat with paratha or Indian naan. Bon Appetite
4 ripe bananas 1/3 cup of butter [melt it] 1cup of sugar [fine sugar] 1 egg 1teaspoon baking powder 1teaspoon vanilla essence 1teaspoon cinnamon powder 11/2 cup of flour
Method-
Content1 - Take a bowl and add 4 ripe bananas and smashed it with the help of fork. For this recipe you don’t require a hand mixer. Content2 - Then take another bowl for the other ingredients to mix; add melted butter, sugar and egg mix it thoroughly to see that no lumps are present in the mix. Pour in vanilla, baking soda and cinnamon powder into it. Finally put the flour and mix it properly; mix both the contents and place everything in a 4x8 loaf pan. Before pouring into the loaf pan apply some butter and sprinkle some flour and dust it all over the corner of the loaf pan, this is an easy way to make pans non-stick, so that the bread and come our perfectly without making messy. Then bake it in the oven for 350* for 1 hour. After baking it cool it and serve.
