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.
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.
in a pan heat butter,add brown sugar,Prepare caramel for the foster by cooking together butter and brown sugar.then add banana slices in the caramel, Saute just 2-3 minutes, then mix with cinnamon,salt and orange juice.In a serving bowl, put vanilla ice cream and pour the prepared banana sauce over it. Delicious banana foster is ready to serve.
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.
(You can use any mix of vegetables like carrots, French
beans, potatoes and cauliflower)
Green
chilies 2 tablespoon (chopped)
Green
peas half cup
Water
half cup
Garam
masala half teaspoons
Cream
4 tablespoon
Poppy
seeds 2 teaspoon
Green
coriander leaves 4 tablespoon (chopped)
Green
cardamoms 4
oil 4 tablespoon
Method
Remove
seed and dice the capsicum. Chop the onion, coriander leaves and the cashews.
First make a masala paste, heat oil in a pan add onion, ginger and garlic, green chilies, red chili
powder, cloves, cinnamon, green cardamom, cashews nuts and poppy seeds, cook
for 2 minutes, remove and grinding to a fine paste. In a separate pan, Melt
shortening then add butter, vegetables, green peas and capsicum. Mix well. Then Fry on
a medium flame for 5 minutes. Then add cream and masala paste. Stir fry for 5-7
minutes now add water, salt and garam masala. Don’t cover. Stir fry on a high flame.
Tasty Sabzi Makhani is ready.
Coconut
powder 4 tablespoons (dissolved in ½ cup
of water)
Coriander
leaves ½ cups (chopped)
Mint
leaves ¼ cup (chopped)
Ginger
garlic paste 2 tablespoon
Lemon
slices for garnishing
Method
Boil
the rice in four cups of boiling water until almost done, drain water and keep
aside. Heat the oil or ghee in a wok, and Add ginger and garlic paste, mustard
seeds, red chilies powder, one cup of peanuts add mustard seeds when mustard
seed splutter, add the curry leaves and turmeric powder, and add chicken powder
and stir-fry for 2 minutes, and add the coconut powder (dissolved in ½ cup
water) then the cooked rice, and add lemon juice. Mix well, cover and cook on
low flame for about 5-7 minutes. Garnish with chopped coriander, chopped mint and
lemon slice and serve.
Onions 2 (sliced) Tomatoes 2 (seed
removed and cut in to slices) Capsicum 2 (cut in to slices) Cucumber 2 (cut in to slices) White pepper powder ½ teaspoon Sweet corn 1 cup (boiled) Lemon juice 2 tablespoon Salt 1 teaspoon Mayonnaise 8 tablespoon
Method:
In a bowl Mix all together and serve with ice berg.
Chicken 1 ½ kg (cut into small pieces) Onion 2 (cut into rings) Capsicum 2 (cut into
rings) Garlic and ginger paste 4 teaspoon Paprika 2 teaspoon Salt 2 teaspoon Oil ½ cup Oregano leaves 1 teaspoon Ketchup 6 tablespoon White sauce 2 cup Water 2 cup
Method: Heat half cup of oil in a wok and add ginger and
garlic paste and fry for 4 minutes and add chicken pieces and fry for 10 minutes.
Then add salt and paprika powder and add water. Cook the chicken for 15 minutes.
Then add oregano leaves, white sauce and ketchup. Mix well. Then add in onion rings
and Capsicum rings. leave it on low flame or dam. Serve with fried rice.
Ingredients: Potatoes 2 kg (Small and boiled) Ginger garlic paste 2
tablespoon Roasted cumin 2 tablespoon (grinded) Roasted coriander 1 tablespoon (grinded) Kashmiri red chilies 15 (Remove seeds and soak in
water and grind it) fruit Chat masala 2 teaspoon Tamarind Pulp 1 cup Salt to taste Curry leaves 20 Oil 1 cup
Method: Mix all together tamarind pulp, ginger and
garlic paste, roasted grinded cumin, roasted grinded coriander, grinded
Kashmiri red chilies and salt. Heat one cup of oil in a pan and add curry
leaves and add fry masala very well and adding in little water till oil floats
on top. Add in potatoes and mix well and cook on low heat for 15 minutes.
Sprinkle with chat masala & garnish with chopped coriander leaves.
Ingredients: Mincemeat 400 gm. Onions 2 (grinded) Ginger garlic paste
2 teaspoon Green Chilies
4 (chopped) Coriander leaves 2 tablespoon (chopped) whole spice powder 1 teaspoon red Chili powder 1 teaspoon Salt to
taste Raw Papaya paste
2 teaspoon( heaped) Egg 2 (
beaten) Bread crumbs 1 cup Cream 2 tablespoon Ghee or butter or oil 2 tablespoon
Method: Grind mince fine and mix onion grinded, ginger
and garlic paste, chopped green chilies, chopped green coriander, whole spice powder,
red chili powder, salt(to taste),raw papaya paste and cream. Knead well. Make
in the shape of flat kebabs and Dip in beaten eggs and roll in bread crumbs and
shallow fry.Fry on medium heat till the malai kebabs are golden brown.
Serve with lemon slice and ketchup.
Ingredients: Rice 3 cup Red lentil 1 cup (soaked) Onion 2 small (sliced) Whole spices mixed White cumin 1 teaspoon Turmeric ½ teaspoon Salt to taste Oil or ghee half cup Garlic 2 teaspoon (paste) Method: Heat half cup of oil and add whole mixed spices. Add onion and fry till light golden brown. Add garlic paste, cumin seed whole and turmeric powder with one cup of water. Then Fry for 5 minute and add the soaked lentil and rice with salt and Add 4 cups water, cover and cook till water dries. Leave on low flame (dam) for 10-12 minutes. Serve with karhi.
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.
Ingredients: Boneless Chicken 1
kg (cut in 4” cubes) Ginger / Garlic 2 teaspoon
(paste) Black Pepper powder 1 teaspoon whole spice powder 1 teaspoon (heaped) Tikka masala 3 tablespoon fruit Chat Masala 2 teaspoon Salt 2 teaspoon Raw Papaya paste
2 tablespoon (heaped) For Frying: Egg 4 (beaten) Oil (as
required) Wooden skewers (as required) Bread crumbs (as required)
Method:
Marinate chicken cubes with ginger and
garlic paste, black pepper powder, whole spice powder,tikka masala, fruit chat
masala,salt,raw papaya paste for one hour. Put on skewers spread in bread
crumbs, dip in beaten egg and then deep fry. Fry on medium heat till the chicken sticks are golden brown.
Ingredients: fish 1 kg Boneless (Cut in to 4 piece) Onion 4 (Cut in to square piece) Tomato 4 (Cut in to square piece) Capsicum 4 (Cut in to square piece) Masala for fish Marination: Ginger and Garlic paste 2 tablespoon Red Chili powder
2 teaspoon Cumin powder
2 teaspoon Salt 3 teaspoon Oil ½ cup(for
frying) yogurt 4 tablespoon Vinegar 2 tablespoon Corn flour 2
tablespoon Cream 4 tablespoon Orange food color
(Pinch) Topping: Fruit Chat Masala 1 tsp Coriander leaves few(for garnishing)
FISH TIKKA SHASHLIK
Method:Marinate the fish with ginger and garlic paste,
red chili powder, cumin powder,salt,yogurt,vinegar,corn flour, cream and a
pinch of orange food color for 45 minutes. Arrange fish with vegetables on skewers and grill
in pan for 10 minutes in ½ cup oil. Serve sprinkled with fruit chat masala &
coriander leave and ketchup.
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.
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