KHEEMA DO PYAZA

KHEEMA DO PYAZA

Ingredients:

Mince meat ½ kg, 
Onion 2 cups, sliced
Tomatoes 4 chopped
Ginger 1 tbsp, chopped
Garlic 1 tbsp, chopped
Green chilies 4 chopped
Coriander leaves 2 tbsp, chopped
Curd ½ cup, beaten
Whole cumin 1 tsp
Whole mixed spices as required
All spices 1 tsp
Crushed red pepper 1 ½ tsp
Salt 1 ½ tsp
Oil ½ cup

Method:

1. Heat oil, fry sliced onion till light golden.
2. Add whole spices, mince, chopped ginger, garlic, tomatoes, cumin, crushed red pepper, green chilies.
3. Cover & cook for 20 minutes.
4. Open, add ½ cup curd & fry well.
5. When mince tender & oil comes on top, add in all spice & coriander leaves.
6. Serve with paratha.

JALEBI PARATHA

JALEBI PARATHA

Ingredients:
Flour 2 cups
Salt ½ tsp
Clarified Butter 2 tbsp
Water as required

For Coating:
Clarified Butter to spread inside
Flour to sprinkle

Method:

1. Knead flour with salt, Clarified Butter & water.
2. Leave it for a while covered.
3. Then make into 5 balls, roll each ball into a quarter plate size, spread each well with Clarified Butter, sprinkle flour & keep piling on top of each other till all have been piled together.
4. Do not put Clarified Butter on the top one.
5. Sprinkle flour & roll that piled roti into a big roti.
6. Spread Clarified Butter & sprinkle flour & then cut into long strips.
7. Now pick up strips & roll & again to form into a ball,
8. Then roll with a soft hand & fry on tawa.

BOHRI CUTLETS

BOHRI CUTLETS

Ingredients:

Mince meat ½ kg
Onion 2 tbsp, chopped
Garlic Ginger paste 1 tsp, heaped
Green chilies 3-4, chopped
Coriander leaves 2 tbsp, chopped
Chilly powder 1 tsp
All spice 1 tsp
Roasted cumin 1 tsp, crushed
Salt 1 ½ tsp
Beaten eggs 3
Bread 3 slices, soaked in water & squeezed well
Bread Crumbs as required
Oil for frying

Method:

1. Marinate mince with all the given ingredients mix well.
2. Then make balls of mince.
3. Coat well in bread crumbs.
4. Dip in beaten eggs & deep fry in fry pan.

Chili’s Salsa

Homemade Chili’s Salsa

                                     Homemade Chili's Salsa

 Ingredients:

tomatoes  6 chopped

tomato paste 1 canned

diced jalapenos  4 teaspoons (canned, not pickled)

diced  onion ¼ cup

salt   ½ teaspoon 

roasted cumin seed ½ teaspoon

brown sugar  1/2  teaspoon 

garlic clove  1   (minced)

fresh lime juice  1 tablespoon

fresh cilantro  ¼ cup chopped 

fresh mint  1/4 cup  chopped

green chillies 8 chopped

Chili's Salsa

method

Place the jalapenos and the onion into a food processor. Process for just a few seconds. Add the chopped tomatoes and green chilies and the whole canned tomatoes paste. Add salt, brown sugar, cumin, minced fresh garlic, lime juice,mint , and cilantro. Process all of the ingredients until well blended but do not puree.
Pour salsa into a container, cover and place into the refrigerator. Chill for at least 2 hours. Serve with chips. 

Spicy Chinese chicken

Spicy Chinese chicken

Ingredients:

Rice cooking wine 1 tablespoon
chicken breasts ½ kg boneless skinless (cut into 1 inch chunks)
cornstarch ½ cup (for dusting)
soy sauce 2 tablespoons
vinegar 2 teaspoons
brown sugar 2 teaspoons
garlic   1 tablespoon (minced)
ginger  2 teaspoons  (minced)
red pepper flakes  1/2 teaspoon (or more, to taste)
roasted peanuts ¼ dry cup
green onions 4  (sliced)
Oil (for frying)

method

Heat oil in a deep fryer to 375 degrees. Lightly toss chicken pieces of cornstarch until evenly coated.In a small bowl combine soy sauce, rice cooking wine, vinegar, and brown sugar. Set aside. Deep fry chicken in patches at 375 degrees until golden brown and fully cooked (about 5-7 minutes). Drain on paper towels.

While chicken is frying. Heat a tablespoon of oil in a wok or sauce pan to medium-high heat. Add garlic and ginger and red pepper flakes. Stir fry for 15 seconds. Add the sauce mixture. Bring to a boil and boil for 5 minutes.In a serving bowl mix cooked chicken pieces with the sauce. Add green onions and peanuts. Mix well and serve.