Chicken Makhani Handi

Chicken Makhani Handi

Ingredients

Boneless chicken ½ kg
Butter half a pack
Cream half packet
Tomatoes thinly sliced 2
Ginger-garlic paste 2 tsp
Red chili powder to taste
Salt to taste 
Sugar ¼ tsp
Water ½ cup

Method
Fry butter until melted. Afterwards add chicken with salt and ginger garlic paste sauté till slightly cooked. Add the tomatoes let them cook as soon as they are almost dissolved add chili powder, sugar and some salt, cook until flavor is present add cream cook, add water leave on low heat for 5-10 minutes and then serve.

hot and spicy chicken makhni roll

hot and spicy chicken makhni roll

hot and spicy chicken makhni roll

Ingredients for parathat

Flour 3 cups
Salt ½ tsp
Sugar 1 tbsp
Yeast 1 tsp
Oil 2 tbsp
Egg 1
Water to knead

Method for dough

In a bowl add altogether, knead into a medium dough, leave it covered for 30 minutes, make into balls, roll into parathas and shallow fry, fill with filling, chatni, onion, reroll in butter paper and serve immediately.

Ingredients for makhani chicken

Chicken 300gm cubes
Yogurt 3 tbsp
Ginger garlic 1 tbsp
Allspice ½ tsp
Chili powder 1 tsp
Salt ¾ tsp
Orange color pinch
Cream 2tbsp
Lemon juice 1 tbsp
Butter 1 tbsp
Method

Marinate chicken with all the given ingredients for 30 minutes, put in a pan and cook for 15 minutes until done, give dum of coal. 

Ingredients for khati meti chatni 
                                                                   
Onion 1 sliced in rings
Ingredients for khatti methi tomato chatni 
Tomatos puree 2 tbsp
Ketchup 1 tbsp
Tamarind pulp 2 tbsp
Crushed red pepper ½ tsp
Salt ¼ tsp
Chat masala ¼ tsp
Method
Mix all together

Churro Bites

Churro Bites (copycat recipe)

Churro Bites

Ingredients

1/2 cup milk
1/2 cup water
3 Tbsp butter, diced
2 tsp granulated sugar
1/4 tsp + 1/8 tsp salt
1/2 tsp vanilla extract
1 cup all-purpose flour
vegetable oil, for frying
Ingredients for Cinnamon Sugar Coating
1/2 cup granulated sugar
2 tsp ground cinnamon

Directions

Heat 1 1/2 inches of oil in a heavy bottom pot over medium heat to 360 degrees (Keep a close eye on the temp while you prepare the churro dough, you don't want it to become too hot, so you may have to reduce the temp or remove the pot from the burner for a moment).
In a medium saucepan combine milk, water, butter, 2 tsp sugar, and salt and bring mixture just to a boil. Once it reaches a boil, remove from heat and immediately stir in vanilla and flour. Stir mixture with a silicone spatula while running dough along bottom of saucepan to smooth any lumps and stir until mixture comes together and is smooth. Transfer to a piping bag fitted with a large open star tip and carefully pipe about 1 to 1 1/2 inches of dough out over oil and using clean scissors, cut dough at top to allow dough to drop into oil (to make it faster I'd pipe about 2 - 3 inches out at time and would cut 2 at once then pipe more and repeat). Work in fairly small batches being careful not to overcrowd (which will reduce oil temperature too much. You want the oil to remain close to 350). Allow churros to fry until golden brown (stirring occasionally near the beginning of frying will help keep them from sticking to each other) and remove with a wire skimmer and drain on a plate or baking sheet lined with several layers of paper towels.
In a small mixing bowl, whisk together 1/2 cup granulated sugar and cinnamon. Toss warm, drained churros into sugar mixture to evenly coat. For best results serve warm with chocolate sauce if desired.
Recipe Source: Cooking Classy

Espresso fudge cake

Espresso fudge cake

Espresso fudge cake

Ingredients for cake
Egg 4
Brown sugar 1 cup
Cocoa powder 1 ounce
Melted chocolate 4 ounce with ¼ cup milk
Vanilla essence 1 tsp
Flour 7 ounce
Baking powder 2 tsp
Baking soda ½ tsp
Butter 8 ounce
Burned sugar syrup 2 tbsp
Ingredients for ganache 
Cream 8 ounces
Grated chocolate 16 ounce
Butter 1 ounce
Coffee 1 tbsp leveled
Icing sugar 1 ounce
Method
Greased and lined 2 8 inches sandwich tins, preheat oven to 180 degree C, beat butter until light and creamy add in brown sugar with melted chocolate, start adding in eggs one at a time, alternating with sieved flour and baking powder mixture till all eggs and flour has been used, put mixture in well greased 2 sandwich pan, bake on 180 degree C for 35 to 40 minutes. 
To assemble cake
Beat ganache and spread in between the layers of cake, decorate top and sides with ganache and garnish with chocolate curls or chocolate flakes.

Vanilla Butter Cake

Vanilla Butter Cake

Vanilla Butter Cake

Ingredients

Butter 125 gm
Milk ¾ cup
Eggs 3
Vanilla essence 1 tbsp
Caster sugar 1 cup
Flour 1 ½ cup
Baking powder 1 tbsp

Method
Heat very gently the butter and milk. Set aside and let cool. Beat eggs well and add essence, gradually add sugar, stir in gradually the butter and milk mixture and the flour and baking powder. Pour mixture in a greased and lined tin. Bake at 180 degrees C for 30-40 minutes or till done. Serve sprinkled with icing sugar when cool.

Kentucky butter cake

Kentucky butter cake

Kentucky butter cake

Ingredients:
3 cups flour
2 cups sugar
1 tsp salt
1 tsp baking powder
½ tsp baking soda
1 cup milk, add 1 tbsp lemon juice to make it buttermilk
1 cup butter
2 tsp vanilla essence
4 eggs

Butter Sauce :
¾ cups fine sugar
1/3 cup butter
3 tbsp water
2 tsp vanilla essence

Method :
Beat butter, add sugar, eggs, buttermilk, flour, baking soda, baking powder, salt and vanilla. Grease and flour liberally a 10” Bundt cake pan. Pour batter in and bake at 165 degrees for 60 minutes.

For the sauce, cook over low heat the sugar, butter and water and add in the essence. Cook till fully melted and combined but do not let it boil. Prick the warm cake with a skewer and pour the sauce over the cake slowly.

Butter Almond Cookies

Butter Almond Cookies

Ingredients


3 cups unsalted butter, room temperature
3cups sugar
4 eggs
4teaspoons vanilla extract
4teaspoons almond extract
8cups all-purpose flour, plus some for dusting
4 teaspoons baking powder
1teaspoon salt
2 cup ground almonds
1cup slivered almonds

Directions

Preheat oven to 375 degrees F.
In a large bowl, with an electric mixer, cream the butter and sugar until fluffy. Add the eggs 1 at a time, the vanilla and almond extracts and blend well. In separate bowl, combine the flour, baking powder, salt and ground almonds. Add flour mixture to sugar mixture and blend well. Fold in the slivered almonds. Roll out dough onto a flour dusted work surface and cut into desired shapes. Place cookies onto parchment lined cookie sheet and bake for 8 to 10 minutes.

DATE TRUFFLES

DATE TRUFFLES 

DATE TRUFFLES 

Ingredients: 

2 cup pitted dates 
2 tsp Butter 
half cup walnuts or almonds
Coconut or cocoa to roll

METHOD

Take the pitted dates, add butter and grind them together in a chopper. Add chopped walnut and refrigerate for an hour. Take small spoonful in your palm, shape them into small balls, roll into coconut or coco powder and refrigerate. Serve cold.

S'Mores

S'Mores

S'Mores

INGREDIENTS

3 cups digestive biscuit crumbs
200 grams butter (melted)

Topping

2 cup chocolate chips or chocolate chunks
4 cups miniature marshmallows 

Method

Preheat oven to 350 degrees. Line a baking tray with aluminum foil. Stir together the biscuit crumbs and melted butter and stir until all the crumbs are moistened. Press this mixture firmly onto the bottom of the prepared pan and bake in preheated oven about 10 minutes. Remove from oven and evenly sprinkle with the chocolate chips and marshmallows. Return to oven and bake for another 10 minutes, or until the marshmallows are soft, lightly golden, and starting to meld together. Remove from oven and place on a wire rack to cool completely. Once cooled, lift the squares from the pan by holding the edges of the foil. Cut into squares and Serve