Chicken Mughlai

Ingredients

Chicken thigh pieces  (1lb)

Ginger garlic paste  ( 1tablespoon)

Onion  (1 medium size)

Tomato (1medium size but puree it)

Almond ( 6 piece )

whole cashew  ( 6 piece)

Poppy seed  ( 1 tablespoon)

Melon seed  ( 1 tablespoon)

Bay leaf  (1 piece)

Cinnamon  ( 1 piece break into 2 pieces)

Coriander Power ( tablespoon)

Cumin powder     ( 1/2 teaspoon)

Turmeric Power   (1/2 teaspoon)

Kashmiri Chilli Powder  ( 1 teaspoon)

Yogurt  (1/2 bowl whisk it nicely)

Coriander n Mint leaves ( chopped it for garnishing)

Salt to taste

Method

First of all take a pan boil Almond, Cashew, Poppy seed, and melon seed in 1 cup of water. Boil until it become soft.After when it is done let it cool down don't throw the water from the pan, keep it.

Then take another pot add oil once it is hot and put the flame in medium and add sliced onion and fry until it is golden brown. 

Once it is done remove the onions from the oil and then grind the almond, poppy seed, melon seed along with onion in a fine paste, add water if needed to the paste. Keep the paste aside. 

Then in the same oil add cinnamon stick , cumin seed and bay leaf once it start to splutter add ginger and garlic paste fry it nicely, then add tomato puree. 

Fry everything together in a medium flame once that is done, add the paste which you grinded with onion.

Mix it thoroughly so lump should not form. When that is done add Coriander powder, Cumin power, Turmeric powder, and Kashmiri Chilli power mix it nicely.

Once that is done add chicken pieces into the gravy and cook it for 20 minutes. 

After that is done add whisked yogurt and salt into the gravy. Cook more until chicken is tender and cooked, add water or chicken stock.Usually chicken stock gives a good flavor to the gravy. 

When chicken is cooked taste for the salt, add more only if you think its needed. 

Before removing the dish add coriander n mint leaves for garnishing.

Your Chicken Kurma is ready to eat enjoy with naan or Rice.

Spicechiladas

Lime
2 tbsp Tabasco
Ginger soda or crushed ginger
Corona
Yum yum

A great simple pasta

Ingredients

Pasta ( Rigate or Macaroni) 
Chicken ( cooked in tandoori masala)150 gm
Bell pepper( 1 red, 1 yellow )
Tomatoes ( 2 nice red)
Mushroom ( use brown  7 of them)
Dil ( 2 spoon of leaves chopped)
Dijon mustard ( 2 tablespoons)
Mayonnaises (4 tablespoons)
Pepper powder ( 1 teaspoon)

Method

Boil the pasta , once it boils add little olive oil. Strain it under cold water and keep aside.
Marinade the boneless chicken the day before . then take a pan add little oil and cook in a medium flame until nice and soft.
Then take bell peppers , tomatoes and mushroom cut everything in half in a baking tray drizzle some olive oil , some salt and pepper powder but make sure remove the tomatoes seed and  mix it nicely bake it under 400 degree for 15 min. Once it is done remove it and let it cool.  After cooling is done chopped the vegetables. Then take a mixing bowl add pasta , chicken , roasted peppers , tomatoes, mushroom, some dil leaves chopped it nicely and add into the pasta. Also make sure you add oil from the tray in the pasta don't throw the oil.  Add Dijon mustard, Mayonnaise and some black pepper powder , mix it thoroughly. Once when it is done keep it in the refrigerator to cool little bit before serving. Your pasta is ready to eat.

Chicken chanp kolkata style

Chicken thigh pieces 10 pcs
Yoghurt 750 gms
Onion powder or paste 2 tbs
Kashmiri chili powder 2 tbs
Coconut powder half cup

Biriyani masala... (Jaiphal, jaitri,cinnamon, clove,cardamom small and big)

Rose water 1 tbs

Kewra 1 tbs
Kolkata biriyani metha attar 3 drops
Salt
Marinate it overnight or at least 4 hrs

Take a big flat pan put oil 50 ml and 30 ml ghee
Fry chicken each side for 4 mins and take it out.
Once all chicken are fried then place all of them together in the pan and place all the marinated base in.
Cook for another 30 mins till nice chanp like gravy comes out.

Nice drink with cava

Cava or prosseco or any sparkling wine
Grand mariner
Triple sec
Orange cream soda
Orange fruit
Cucumber
Strawberry

Chicken tikka skewers

Boneless chicken thigh ( 6 pieces) make it medium size
Ginger & Garlic paste ( 2 tablespoons)
Oil (1 tablespoons)
Chaat Masala (1 1/2 teaspoon)
Jeera powder  ( 1 teaspoon)
Chilli powder  ( 11/2 teaspoon)
Besan powder cooked in a paste( 1 teaspoon)
Kashmiri Chilli paste ( 1 teaspoon)
Green chilli paste ( 1 teaspoon)
Kasoori Methi powder ( 1 teaspoon)
Cashew paste ( 1 1/2 teaspoon)

Pork skewers

Take pork meat cut to small pieces.
Ingredients
Taco mix
Chilli flakes
Dhania powder
Fennel powder
Soy sauce
Sweet chilli sauce
All in one sauce
Sugar
Salt
Oil

Marinate and keep it in the fridge for one hour.
Place them in the skewers and fry them in the grill pan. Not much oil required on the grill pan it's like BBQ.

Enjoy

A simple Lamb Shank Recipe

A simple Lamb Shank Recipe


A meat shank or shin is the portion of meat around the tibia of the animal, the leg bone beneath the knee.
For this recipe never cut the lamb shanks, if it is too big in size then at the most cut it to half, but never cut to curry pieces.

Ingredients

8-10 pieces of lamb shanks
3-4 tablespoon dalda or oil
15-18 sliced garlics
5 big sized cardamoms
10 pcs of raisins
1 jalapeno or bell pepper
some thyme leaves (optional)
some basil leaves (optional)
2 bay leaves
1 teaspoon of saunf powder
Crushed black pepper
salt to taste





Method

Take a pressure cooker and add 3-4 tablespoon of dalda or oil. Place the lamb shank in the hot oil and toss and turn till it becomes brown. All it takes about 3 mins to turn it brown and then take the shanks out in another plate.
Now in the same oil place the garlics, raisins and the cardamoms in the oil and toss it till you smell the garlic flavor.
Add the jalapeno or the bell pepper and the thyme and basil. Place the shanks back to the cooker again and add the bay leaves.
Add generous amount of crushed black pepper and salt to taste.
Add 1 cup of water and close the lid to pressure cook it for 4-5 whistle. The below image shows how it should look before you close the lid of the pressure cooker

After the meat is cooked open the lid and cook it further to make the gravy thicker.
Add 1 teaspoon of fennel/sauf powder.

Simmer for another 2 mins and you lamb shank is ready

Prawn (Chingri) Malai Curry

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.


Bon Appetite

Butter Chicken

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

Banana Bread

Ingredients

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.

Chicken Pie

I have been asking many of my friends to share their interesting recipes but haven’t got any till this time. Here is one of my friend Smita’s recipe, so guys and gals this is special do try it. To keep this chicken pie easy to make I will write it in steps

Step 1
Chicken 1kg
Pepper powder 1 teaspoon
Ginger Garlic Paste 1tablespoon
Salt
Place these above thing in a pressure cooker to even boiling vessel can do. Cook it well so that the chicken is cooked and you are able to shred the chicken to pieces by hand.
Now, take it off the fire and let it cool down and then shred the chicken out of the bones and keep in on a separate bowl. Do not throw the stock, but you can thicken the stock a little more on the fire and use it to make the shredded chicken little wetty.

Step 2
Capsicum 2 big ones
Mushroom
Cut the mushroom and the capsicum into small-diced pieces and keep it aside.

Step 3
Sweet corn
1 egg
Steam the sweet corn in a bowl placing it over boiling water for about 3mins. Now, take a mixie jar and place the corn in it. Beat 1 egg in a glass and put in the mixie jar. Now, blend it for 10sec and keep it aside.

Step 4
Cheese – you can buy Britania Cheezza 150gms grated
Pepper – ½ teaspoon
Milk – 1 ½ to 2 cups
These ingredients are for making a cheese sauce. So take a saucepan and pour the milk in it, once it is little hot place in the grated cheese into it and also the pepper powder. Your cheese sauce is ready.

Step 5 placing in the baking tray
Sliced bread 6 – 8 pieces, use depending on the size of your baking tray
Butter
Butter the base of the baking tray. Cut the edges of the sliced bread and butter one side of it and place them on the tray till the it is covered as a single layer. Then take a egg white and brush it over the bread.
In a separate bowl mix all the stuffs of step 1 to 4. And place it on top of the bread in the baking tray and spread it nicely. Now, brush the top with egg yolk, you may need 2 – 3 yolks. Place some chopped capsicum and mushrooms on it.
Last, place some cheese slices or you can also grate some mozzarella cheese on top of it.
Pre-heat the oven as 200 degrees and place the tray in it for about 25 – 30mins approx or till the top is little brown in color.
Yummy, you Chicken pie is ready, so as we enjoyed our friends cooking, hope you all will also enjoy it too.

Merry Christmas and A Happy New Year

Merry Christmas and A Happy New Year...

Enjoy the Goodness of God and Remember God Loves you... Romans(bible)8:32 - If God is for us, who can be against us? 32 He who did not spare his own Son, but gave him up for us all—how will he not also, along with him, graciously give us all things?

From

Abhijit, Monika and Aaron

Quick Chocolate Making

Hi Guys, its been a little while I wrote any new recipe and the year is already rolling out. Also we have come to the best part of the year too. It's Christmas folks and Jesus is the reason of this season. Anyways, I have come with a recipe of a world best food, which every people whether young or old cherish it in same. It's Chocolate!... hey, its very easy to make see how....

You can make around 200 pcs of the chocolate as shown in the picture. Great gift for Christmas too.

Generally you get bars of 500 gms of raw chocolate in bigger super markets or cake n bake raw material shops. In Hyderabad you will get it in general bazaar.

Ingredients

500gms of Dark Compound

1500gms of Milk Compound

A packet of rice flakes

A packet of butterscotch nuts

Essence - Peppermint, Butterscotch, Almond, Orange

Chocolate wrapping paper to wrap and keep

Method

It’s very easy. The measurement of Dark Compound to Milk Compound is roughly 1-to 1.25-unit portion of Dark Compound to 3 same unit portion of Milk Compound.

Here we are mixing all the 500 gms of Dark compound to 1500 gms of Milk compound.

Break and place them in a bigger bowl. The you need to keep in the micro oven for around 2 to 4 mins and then take it out and mix. It’s a process of melting and mixing the 2 compounds. If you don't have a micro oven, then you can place a bigger bowl with water in it and place another bowl where you keep the chocolate and stir to melt it.

You never directly melt chocolate over fire.

So once melted, you can separate various portions of the melted chocolate in different bowls and but 1 drops of different essence. Add the rice flakes and butter scotch... or you can also add nuts, almonds raisins.... just let you imagination go wild and make your own tastes.

One its done place the mix in various moulds, you will get various shaped chocolate moulds in shops.

Keep them in the deep freezer for 15mins and take it out from the moulds. It should come out fall like ice cubes. Now wrap them in the chocolate wrapping paper and store it.

Olalla.... you just made wonderful chocolate.

A Quick Brownie

Chocolate Brownie

Recently one of our friend came home over for some dinner. She made some quick desert, a home made brownie. It was very quick, so thought of sharing it with you all. Also the best part of this cake is it is completely made of vegetable oil and no butter.

Ingredients

Eggs 4nos

Castor Sugar - 2 cups (or you can also use brown sugar which will give it a sticky texture)

Vegetable Oil - 2 cups

Flour - 1 and half cup

Cocoa powder - 1 cup

Baking powder - 1 teaspoon

Walnut - 50gms crushed into small pieces

Method

Before you start the process of mixing the ingredients, you can keep the oven at 180 degrees for pre-heating.

First mix the 4 eggs and 2 cups sugar. Nicely beat them for 3-4mins, then add 2 cups of vegetable oil and beat it again for another 3-4mins.

Add 1 and a half cup of flour and 1 cup cocoa and a teaspoon of baking powder. Again mix them nicely for 3-4mins.

Add the walnut.

Now, in a baking tray grease it with little butter and sprinkle coat some flour on it to make it non-sticky.

Pour the mixture and bake it for 45mins at 180 degrees till you find no sticky substance when u poke it with a knife.

Viola, you just made a quick brown fox jumped... sorry I mean a quick Brownie.

Enjoy!!!!!!!!!!!!!

Roasted Pork Chops

This is another in the row for a quick baked meat dish. Just marination and relax while it cooks on its own.

Roasted Pork Chops

Ingredients

Pork Chops - 1kgs, cut into nice medium or big pieces

Garlic Paste - 2 tablespoon

Soy Sauce - 2 tablespoon

Chilli Flakes - 1 tablespoon

BBQ Sauce - 1 tablespoon

Sweet Chilli sauce - 1 tablespoon

Oil - 2 tablespoon

Pepper - 1 tablespoon

Salt to taste

Method

Keep the pork chops in a marinating bowl. Add all the ingredients in the order mention above and nicely mix them with the pork chops.

Keep it refrigerated for about 2 -3hrs.

Take the marinated pork chops after 2-3 hrs and place then in the baking tray. You can grease the baking tray with 1 tablespoon of oil before arranging the pork chops nicely on it.

Pre-heat the oven at 200 degree centigrade

Cook it for 45mins.

Again you made a marvel out of simple marination.

Bon Appetite!!!!

Herbed Baked Chicken

Many a times you might have thought of making a whole baked chicken and must have backed out with the thought of the complexity of making it. But believe me it is one of the most easiest dishes and the most eye googling dish you would ever make and get the best of appreciation of the people you treat it with. There are various ways of making it, but I am using a simplest of the herb chicken. All these herbs which may sound western will be found in any super markets with a cost ranging from Rs50 to Rs 80 a bottle which will last a long.

Herbed Baked Chicken

Ingredients

Whole Chicken with skin - 1.5kgs

Garlic - 3 tablespoon

Pepper - 2 tablespoon

Dry Rosemary - 2 1/2 tablespoon

Dry Thyme - 1 1/2 tablespoon

Oregano - 1 tablespoon

Chilli Flakes - 2 1/2 tablespoon

Butter - 100gms

Oil - 2-3 tablespoon

Indian Garam Masala - 1 tablespoon (optional)

Salt to taste

Method

Wash and towel dry the chicken. Place it in a marinating bowl. The method of marinating the chicken is kind of giving a message to the chicken, and do it well all across and even inside the chicken too.

So first nicely message it with garlic paste and pepper. Then as you message keep all the other ingredients onto the chicken till everything is evenly spread on it. This process should take you around 5 - 8 mins.

Now, pour 50gms soft butter and 1 tablespoon oil on the chicken and message it again. Remember the spices should stick to the body of the chicken.

Keep this marinated chicken in the fridge for about 3 - 4 hrs.

Now pre-heat the oven for 5mins and bring the chicken out of the fridge and place another 1-2 tablespoon of oil and another 50gms of butter and rub it lightly on the body of the chicken.

Now, Bake it at 210 degrees centigrade for 25mins on one side and another 25 mins on the other side.

Yummy! your fantastic mouth watering and picturesque herbed baked chicken is ready to melt in your mouth.

Bon Appetite

Mutton in cashew n almond

Ingredients

Mutton – 500gms

Red chilli powder – 1 tablespoon

Ginger garlic paste – 3 tablespoon

Coriander powder – 2 tablespoon

Garam masala powder – 1 tablespoon

Onions – 2 large ones

Curd – 150 gms

Cashew – 5 whole

Almond – 5 whole

Whole garam masala – 5 cloves, 5 cardamom and 2 cinnamon sticks

Dry chillies – 3 pcs

Bay leaves – 2 pcs

Poppy seed – 1 tablespoon

Coriander leaves

Salt to taste

Method

Marinate the mutton with curd, coriander powder, chilli powder and ginger garlic paste. Mix nicely and place the marinated mutton in the fridge for 3-4 hrs.

Now, in a kadai add oil, in it place the whole garam masala as listed and also the dry chilli and bay leaves. Let them simmer in the oil for 2-3 mins and then take them out of the oil.

Then in the same oil add the chopped onions, fry them till golden brown. Add the marinated mutton and stir and fry it nicely for 20-30mins.

As the mutton is being fried and simmered, take a mixer jar, add cashew, almond and poppy seeds, add a little water and make a nice paste of it.

Now add this paste in the mutton and stir nicely. Now, take this mutton from the kadai and place it in the cooker and add a glass of water. Cook it for about 5-6 whistles. (you can avoid this process and instead cook it in the kadai, this process is just to make the mutton soft)

Now, again place the mutton back in the kadai and add cream to the curry and 1 tablespoon of garam masala. Stir and simmer it for another 5 mins.

Garnish with coriander leaves to serve it hot with paranthas.

Enjoy!!!!!!

Scones

Scones got their start as a Scottish quick bread. Originally made with oats and griddle-baked, today's version is more often made with flour and baked in the oven. As for the origin of the word "Skone", some say it comes from the Dutch word schoonbrot, which means beautiful bread, while others argue it comes from Stone of Destiny, where the Kings of Scotland were crowned. According to Webster's Dictionary, scones originated in Scotland in the early 1500s.

Scones became popular and an essential part of the fashionable ritual of taking tea in England.

So that’s a bit of a history, now indulge in making it.

Ingredients

Flour – 300gms

Baking powder – 1 tablespoon

Sugar – 1 tablespoon

Cheese – 1 slice

Butter – 100gms

Eggs – 2

Cream – 1 tablespoon

Salt to taste

Method

Take a bowl and make dough with flour, baking powder, sugar cheese, butter, 1 egg and salt to taste. The texture of the dough should not be very hard but a little softer, a texture when we make soft paranthas in India.

Then take a baking tray and brush the base with little oil or butter. Make handful round shaped scones and place them on the tray. take a fork and pierce the scones from top, this will allow the scones to bake nicely from within.

In another bowl mix the other egg and cream together and beat them nicely and apply this mixture on top of each scones.

Now, place it in the pre-heated oven at 220 degrees for about 15-20 mins.

Yum! Now have these scones with your tea. You can apply butter or honey on the scones before having them.

Bon Appetite

Beef Roast - yum

Beef Roast

Ingredients

Beef tender loin - 600gms (one whole piece)

Pepper powder - 2 tablespoon

Garlic Paste - 2 tablespoon

Worcestershire sauce - 1 tablespoon

Soya Sauce - 2 tablespoon

Tomato puree - 1 tablespoon

Tabasco sauce - 1 tablespoon

Oil - 2 tablespoon

Salt - to taste

Method

Nicely pierce the beef tenderloin with a fork. Then in a bowl place all the ingredients written above with its exact measurements.

Marinate the beef in the prepared sauce in the bowl and keep it marinated in the fridge for 8 - 12 hrs.

Now, pre-heat the oven and place the beef in a tray putting all the juice of the marination in the tray. Place 1teaspoon of oil on the exposed part of the beef and put it in the oven at 220 degrees centigrade for 25mins.

Now, turn the beef on to the other side and put another 1 teaspoon of oil and keep it for another 25mins.

Here you go a juicy tender beef roast is ready. You can serve it with some boiled vegetables and smashed potatoes.

Bon Appetite