CHICKEN CASSEROLE

CHICKEN CASSEROLE 

This is a versatile chicken casserole recipe made with vegetables.

Ingredient:

Boneless chicken 1 kg, sliced
Onions 4 tbsp, chopped

Black pepper 2 tsp,

Chili powder 2 tsp

Mustard powder 2 tsp

Flour 4 tbsp, heaped

Ketchup 1 cup

White sauce 5 cups

Worcester sauce 4 tbsp

Egg head boiled 4

Oil 1/2 cup

Water 4 cups
Garlic paste 2 tsp
Capsicum 2, sliced
Oregano leaves 2 tsp
Pasta 3 cup, boiled

For topping:

Grated cheddar cheese 2 cup
Fresh bread crumbs 2 cup
Egg 4  beaten
for White sauce:
Flour 6 tbsp, heaped
Salt 1 tsp
Pepper 1 tsp
Mustard powder 1 tsp
Butter 4 tbsp
Stock cube 1 or chicken powder 1 tsp
Milk 3 cup
Water 2 cup

Method for white sauce:

1. Heat butter in a pan, add flour, salt, pepper and mustard powder, sauté for 1 minutes,   remove from stove.
2. Add water, milk & chicken powder and cook till thick.

Method for casserole:

1. Heat oil in a pan, fry onion and sauté it.
2. Add chicken and garlic paste, & cook for 8 minutes.
3. Then add ketchup, flour and all seasonings and water, cook for 10 minutes till thick.
4. Remove mixture from the fire, and  add all chicken mixture in a oven proof dish, add on it boiled pasta, boiled sliced egg, capsicum and oregano leaves.
5. Spread with white sauce, then spread grated cheese, beaten egg, bread crumbs, dot with butter.
6. Bake it, on 180c for ½ an hour. until hot and bubbly and lightly browned.

BOHRI SALAD

BOHRI SALAD

Ingredients:

Carrot 2, cut in strips
Cabbage 2 ½ cups, sliced
Cucumber 2, cut in strips
Curd 1 kg beaten
Sugar 4 tbsp
Salt 1 tsp

For bhagar:
Mustard seeds ½ tsp
Curry leaves 4-5
Oil 1/2 cup

Method:
1. Beat Curd.
2. Add in salt, sugar & vegetable.
3. Mix all remove in a salad bowl.
4. Heat oil in a large pan, add curry leaves, stir fry for a minute and pour it on the top of salad. Serve chilled.

Mutton chops with black pepper

Mutton chops with black pepper

Ingredients:

Mutton chops 1 kg
Tomatoes 8 chopped
Ginger garlic paste 2 tbsp
Green chilies 4, chopped
Coriander 4 tbsp, chopped
Black pepper 2-½ tsp, crushed
Roasted Cumin 2 tsp, crushed
Roasted Coriander 2 tsp, crushed
Salt 2 tsp, heaped
Oil 1 cup

Method:

1. Heat oil then add chops & fry for 10 minutes.
2. Add ginger and garlic paste, salt and black pepper. fry well.
3. Add chopped tomatoes, cover & cook till chops tender & tomatoes soft.
4. Fry well.
5. Lastly add roasted Cumin and coriander & leave it on dam.
6. Serve with chopped coriander & green chilies.

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).