Cooking perfect turkey

Cooking perfect turkey

1: four kg turkey will be sufficient for six peoples.

2: defrost the turkey fully before roasting by giving enough in the fridge. (Turkey must be at room temperature before cooking)

3: way the turkey after stuffing it needs 3 hours cooking time for 4 kg turkey. Cooked turkey can be checked by piercing the thickest part of thigh with skewer and juices will run clear.

4: stuff only neck or the sides and not the main cavity because it stops the heat reaching the Center of the bird.

5: cover the turkey with aluminum foil for 20 min.to let the juices go back into the meat.  

Fish Biryani

Fish Biryani 

Ingredients for fish Masala:
5 fillets of Cod  Fish
Red chili powder:  1 ½  tablespoon
Salt:  1 ½ teaspoon
Turmeric:  1 teaspoon
Coriander powder:  1 tablespoon
Cumin powder: 1 tablespoon
Ginger garlic paste:  2 tablespoon

Olive oil for frying (as required)
Ingredients for rice:
4cups Basmati rice

1/2 Cup Peas

1/2 cup Sliced Carrots

2 teaspoon Ginger garlic paste

1 teaspoon garam masala powder

Few Whole Spices Cloves,Cumin seeds,Cinnamon sticks and cardamom

Onion:   5 medium
Tomato:   6 medium
Dry Plums:  6-7 

1 cup Chopped cilantro and mint

1 medium Onion Thin Sliced

1/2 lime juice

2 green chilies

1 teaspoon red chilly powder

1 teaspoon turmeric

2 teaspoon salt

4 tablespoon Extra Virgin Olive Oil

METHOD :

Marinate fish with fish masala spices in the above list for one hour.  shallow fry in olive oil. fry  each side of fish for 7 minutes on medium heat.

Make golden brown thin sliced onion in olive oil, remove the fried onions from oil  and put on  one side. In the same olive oil add few cumin seeds ,whole Spices and heat for one minute then add ginger garlic paste and roast for one minute. Now add and stir the chopped tomatoes,peas,carrots ,chilly powder ,garam masala and turmeric powder. Cook Vegetables for about 10 minutes with occasional stirring.

Meanwhile wash and soak rice for 15 minutes. Boil about 8 cups of water in another large pot and add salt and few whole cloves. Drain water from rice and add to the boiling water. Cook them about 80%. Sieve the boiled rice and make a thin layer of oil in a separate pan and add one layer of rice on it and sprinkle coriander,Fried fish, Chopped Mint,Lime Juice ,vegetables mixture and crispy fried onions ( repeat the layering if you have more rice and fish masala) and put lemon slice on the top and sprinkle little bit of orange color and put it on very low heat for 10 minutes with lid on  the rice. 
serve with raita (Yoghurt  mixed with salt and few cumin seeds).

Pasanday k Kabab

Pasanday k Kabab

Ingredients:

•        Pasanday:  1 kg

•        Red chili powder:  2 Tablespoon

•        Garam masala:  1 Tablespoon

•        Ginger:  1 Tablespoon

•        Gram flour:  4 Tablespoon

•        Garlic:  1 Tablespoon

•        Oil:  2 Tablespoon

•        Coal:  1 piece

•        Yogurt:  2 Tablespoon

•        Raw papaya:  4 Tablespoon

•        Salt:  to taste

•        Oil for cooking:  as required

Method:

1.       Marinate Pasandey with Red chili powder, Salt, Raw papaya, Yogurt,2 tablespoon oil, Garlic, Gram flour,ginger,garam masala for an hours. Then smoke it with coal. Heat the oil and shallow fry the pasanday in it.

Silky and Shiny Hair

Tip for Silky and Shiny Hair

Boil one liter of water with one teaspoonful of loose tea, two bay leaves (tez patta) and ten mint leaves with petioles. Strain the tea and wash your hair with this water.

Fried Sesame Chicken Balls

Fried Sesame Chicken Balls

Ingredients

Chicken breast 4

Egg white 2

Onion 2

Spring onion 2

Green chili 4

Garlic clove 6

Salt to taste

Sesame seeds 1 cup

Ginger 1 medium piece

Corn flour 2 tbsp

Black pepper powder 1 tsp

Oil for frying

Directions

In a food processor chop together the chicken, garlic, ginger, green chilies, spring onion, eggs 

white, corn flour, onions, salt and black pepper. When a thick mixture is formed, divide into equal portions and shape into medium sized balls. It will be bit sticky so damp your hands before forming balls. Now roll the chicken balls in sesame seeds. Heat oil in a wok and deep fry the chicken bites until golden in color. Serve the sesame chicken bites with tomato ketchup.