In a bowl mix all together Flour, eggs,
corn flour, self-raising flour, milk, cooking oil, salt, Chinese salt, black
pepper with water.
Method for fried mushrooms
Remove stem of mushrooms. Fill the
inside hollow with grated cheddar cheese. Dip in the prepared batter. Roll in
bread crumbs and deep fry. fried mushrooms are ready for serve.
meat 1 kg Bengal gram 230 gram red chilies 8-10 onions 4 Salt (to taste) ginger 20
grams whole gram masala powder 4 tablespoon two egg (slightly beaten) green coriander 2 small (bunch) green chilies 6-8 Oil for frying
water 8 cup
Cocktail Kabab
Cocktail Kabab
Method
Boil meat along with Bengal gram, red chilies, salt
and ginger in 8 cups of water till the meat and Bengal gram are tender. Cook
the mixture until the water has dried up. Grind the mince very finely and add gram
masala and beaten egg in it and knead well. Divide into equal portions and keep
aside. Mix chopped onions, green chilies, coriander leaves and salt. Divide
into equal parts. Flatten each part of the mince, put one part of stuffing in
the center and shape into small round balls. Heat oil in a shallow pan. Deep
fry the kebabs, a few at a time, till crisp and brown. For Serving Cut small cubes of bread. Layer one kebab on top of
the bread and secure with tooth pick. Serve hot, garnished with onion rings.
In
a food processor, combine bread,walnuts, and Parmesan cheese; season with
salt and pepper. Process until fine bread crumbs form. Transfer to a shallow
bowl. In another shallow bowl, beat egg white until frothy. Marinate chicken
with salt and pepper, ginger garlic, lemon juice. Dip each breast into egg
white, and then into crumb mixture. In a large non-stick oven proof skillet
heat oil over medium heat. Add chicken and cook for 5 minutes until
lightly browned. Carefully turn chicken over and put skillet in oven. Bake for
8 to 12 minutes until chicken is golden brown and cooked through. Serve chicken
with lemon slices and salad.
Boneless chicken breasts4 (cut it into small pieces)
Ginger-garlic paste2 tablespoon
Red chilli powder2 teaspoon
Crushed black peppercorns1/2 teaspoon
Chaat masala2 teaspoon + for sprinkling
Juice of 1 lemon
Egg 2
Refined flour (maida) 12 tablespoons
Cornflour/ corn starch4 cups
Bread crumbs1 cup
Oilto deep fry
Method In a bowl add chicken cubes ,Add ginger-garlic paste, red chilli powder, crushed black pepper corns, chaat masala, lemon juice, egg, 6 tbsps maida and mix well.
Set aside to marinate for 30 minutes. Put cornflakes, remaining maida and breadcrumbs in a mixer jar and grind into a powder.Heat oil in a pan. Coat the chicken pieces with the cornflakes mixture and slide them in the hot oil. Deep fry till golden and crisp. Drain on absorbent paper. Sprinkle some chaat masala and serve hot.
Butter 75g Milk 2 cups full Sugar 8 tbsp Bread 3 slices, cut into 4 triangular pieces Egg 3 Vanilla essence ½ tsp Almonds flaked 2 tbsp Raisins 1 tbsp Yellow color ¼ tsp
Method:
1. Remove crust from bread & cut the bread slice into 4 triangles. 2. Spread both the sides of bread with butter. 3. Spread in a greased oven proof dish to cover the base completely, sprinkle nuts & Raisins. 4. Beat eggs & sugar, add in milk, vanilla & yellow color, mix well. 5. Strain mixture & put over bread slices. 6. Bake over water bath in a pre heated over for 45 minutes till brown & set. 7. Serve warm or cold.
Spaghetti boiled 1 ½ cup Grated cheese 3 tbsp Green chilies 3, chopped Coriander leaves 2 tbsp, chopped Black pepper powder ½ tsp, heaped Salt ½ tsp, heaped Sweet corn ½ cup Thick white sauce 1 cup Egg 1 Beaten Bread crumbs as required
For white sauce:
Butter 2 tbsp Flour 1 tbsp, heaped Milk 1 cup Salt ½ tsp Pepper powder ½ tsp Mustard powder ½ tsp
Method: 1. Boil spaghetti & mix all above in it very well. 2. Make into balls. 3. Dip in beaten egg, roll in crumbs & deep fry.
Chicken breast 2 boneless, flattened Garlic ½ tsp Black pepper ½ tsp, crushed Worcester sauce 1 tbsp Mustard paste ½ tsp Demi glace powder 1 tsp, heaped Salt ½ tsp Water ½ cup Oil 1 tbsp
Method:
1. Marinate chicken breast with salt, black pepper, mustard, garlic & oil. 2. Heat grill pan, spread chicken on it & fry till done. 3. Add Worcester sauce, demi glace powder & ½ cup water. 4. Cook till thick. 5. Serve with boiled sautéed vegetables & grilled onions. Serve on a sizzler.
SAUTÉ VEGETABLES
Ingredients:
Carrot 1 Cauliflower few, florets Peas ½ cup Beans 4 sliced Salt & pepper pinch
Method: 1. Cut all vegetable, par boiled in 1 cup of water. 2. Drain. 3. Stir fry in 1 tbsp olive oil.
Ingredients: Cauliflower1 kg, boiled till half done Mushrooms6 sliced White Sauce: Butter2 tbsp Flour3 tbsp, heaped Pepper powder1 tsp Mustard powder1 tsp Egg1 beaten Milk1 ½ cup Stock1 ½ cup Salt1 tsp For Topping: Grated cheddar cheese1 cup Method: 1.Cut cauliflower into medium florets boil & keep aside. 2.Make white sauce & slightly cool & add in beaten egg. 3.Add to it cauliflower & mushrooms. 4.Remove in an oven proof dish, top with gated cheese. 5.Bake on 180c for 20 minutes till cheese melts.
Green
or red capsicum 2 large (cut into ½ -inch pieces)
Green
pepper 3 (chopped)
Onion
2 medium (cut into chunks)
Brown
sugar 1 cup (packed)
Soy
sauce 4 tablespoon
Tomato
puree 4 tablespoon
Chicken
powder 1-1/2 tablespoon
Ginger
and garlic paste 2 teaspoon
Garlic
6 cloves (chopped)
Chili
sauce 4 tablespoon
Chili
flakes 2 teaspoon
Black
pepper 1 teaspoon
Cornstarch
4 tablespoon (mixed in ½ cup cold water)
Chow
Mein noodles or hot cooked rice
Olive Oil or cooking oil ½ cup
Sweet and Sour Sausages
Method
In
a pan, heat oil and add chopped garlic. Cook for half minute and then add tomato
puree, soya sauce, chili sauce, ginger and garlic paste, black pepper, chicken
powder, chili flakes, brown sugar and fry a 2 minute. When the oil starts to separate,
add the sausages, and then add the carrot, green pepper, capsicum and onion.
Stir fry for 3 minute and add the cornstarch mixed in the water. Lastly add pineapples.
Cook for a minute. Tasty Sweet and Sour Sausages are ready for serve. Serve
with Chow Mein or rice.
Ingredients: Fish fillets 1 kg Red Chili powder 1 teaspoon ( heaped) Mustard powder 2 teaspoon Black pepper powder 1 teaspoon Salt half teaspoon Lemon juice 4 tablespoon Ketchup 4 tablespoon Oil for frying
4 tablespoon
Method:
Marinate fish fillets with Red chili
powder, mustard powder, black pepper powder, salt, lemon juice and ketchup for 30
minutes. Grease your dish with cooking oil and then spread fish fillets. Grill
for 10 minutes or pan fry for 7 – 8 minutes. Serve with French fries &
lemon slices.
Heat oil, add fenugreek seeds. When they begin to splutter add
the onion paste, tomato paste, ginger and garlic paste, salt, red chili powder,
coriander powder, cumin powder and garam masala with little water. Then Fry on
low heat for 10 minutes. Blend the gram flour and yogurt with 2 cup of water
and add to the masala. Add lots of water to get a very thin watery solution (about
6-7 cups).Bring to a boil covers and cook on very low heat for about 2 hours.
Now cut off the flame. When a very thin layer of oil appears on the surface it
means karhi is done.
For the pakoras:
In a bowl mix the gram flour with salt and baking powder and add
chopped onion and chopped green chilies, sliced potato and add little water to
make a thick paste. Heat oil. Put one tablespoon full of the pakora mixture and
fry on medium heat till the pakoras are golden brown.
The karhi should be done in about 1 and two hours. When it's
done add the pakoras, cover and simmer for 3-4 minutes. Take it out in the
serving dish.
For tempering:
Heat oil and add asafetida then add cumin seeds and dried red chilies.
When cumin splutters, add chopped onions and fry on medium heat till they are
golden brown. I sometimes, add curry leaves also to the baghaar.Spread the
baghaar over the karhi. Serve hot with roti, naan or boiled rice.
