Ingredients Minced Chicken breasts 200 grams chopped Ginger 1 inch piece chopped Onion 1 medium Eggs 2 Salt to taste Red chilli powder 3/4 teaspoon Green chillies,chopped 2 coriander leaves, chopped 2 tablespoons Turmeric powder 1/4 teaspoon Gram flour 2 tablespoons Flour 2 tablespoons Lemon juice 2 tablespoons Oil to deep fry Method Take chicken and mince it in the food processor. Add ginger, onion, eggs, salt, red chili powder, green chilies, coriander leaves, turmeric powder, gram flour, flour and lemon juice and mix well. Heat sufficient oil in a wok. Drop small portions of the batter into the oil with your fingers and deep fry on medium heat till golden and crisp. Drain and place them on an absorbent paper. Serve hot
Ingredients: 3 cups flour 2 cups sugar 1 tsp salt 1 tsp baking powder ½ tsp baking soda 1 cup milk, add 1 tbsp lemon juice to make it buttermilk 1 cup butter 2 tsp vanilla essence 4 eggs Butter Sauce : ¾ cups fine sugar 1/3 cup butter 3 tbsp water 2 tsp vanilla essence Method : Beat butter, add sugar, eggs, buttermilk, flour, baking soda, baking powder, salt and vanilla. Grease and flour liberally a 10” Bundt cake pan. Pour batter in and bake at 165 degrees for 60 minutes. For the sauce, cook over low heat the sugar, butter and water and add in the essence. Cook till fully melted and combined but do not let it boil. Prick the warm cake with a skewer and pour the sauce over the cake slowly.
Ingredients: Moong Daal 250 grams Gram Flour 4 – 5 tbsp Baking Powder3 tsp Chopped Onions2 – 3 Green Chilies 10 – 15 Chopped Coriander1 bunch Red Chili Powder2 tsp Turmeric Powder1 tsp Coriander Powder1 tsp Cumin Powder 2 tsp Salt As per taste Carom Seeds A pinch Method: Soak moong daal in water for 1 to 2 hours. Then wash and rinse it and get rid of all the water. Then grind the daal along with gram flour, salt, red chili powder, turmeric powder, coriander powder, cumin powder, carom seeds and baking powder. Once a paste is formed, add chopped green chilies and chopped coriander to the mixture. Form small balls and fry on medium flame.
Ingredients Milk2 liter Salt1 tbsp Curd½ kg Method Heat milk, add in the whisked salt and curd and let cook till it separates. Then strain in a wet muslin cloth through a paneer mould or a sieve. Let all water drain out and press lightly from top. Let it come to room temperature and then refrigerate. Chopped garlic, roasted cumin seeds, crushed red chilli flakes, crushed black pepper, parsley or coriander chopped may be added in the end.
Ingredients Chicken1 kg Yogurt1 cup Cream½ cup Onion, chopped1 large Ginger, sliced1” piece Garlic paste1 tbsp Green chilies4 – 5 Salt1 tsp Pepper1 tsp Coriander powder1 tbsp Cumin seeds1tsp Garam masala½ tsp Oil2 tbsp Fresh coriander for Garnish Method Heat oil, add onion and sauté. Add the chicken and garlic paste and cook till chicken changes color. Now add yogurt, green chili, salt, pepper, cumin seeds and coriander powder, and let it cook till tender. Add cream and ginger juliennes and cook till it becomes thick gravy. Garnish with coriander leaves.
