MEXICAN SALAD

MEXICAN SALAD

Ingredients:

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.

MEXICAN CHICKEN

MEXICAN CHICKEN 

MEXICAN CHICKEN 

Ingredients: 

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.

MASALE WALE ALOO

MASALE WALE ALOO

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.

MINCE SHAMI MALAI KABAB

MALAI KABAB

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.

KHITCHRI

BHOONI KHITCHRI

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.