White Chicken Dum Biryani

1Kg Chicken cut in to peices
750 gms Curd
3 Tomatoes chopped
5 Onions chopped and fried (birista)
2 tbspn Ginger garlic paste
2 tbspn Dhania jeera powder
1 tbspn Garam masala powder
10 green chillies slit
Handfull chopped mint leaves
5 potatoes cubed and fried
2 tbspn Almond paste
1 cup ghee (strongly heated)
4 tbspn oik
1 kg Basmati rice boiled
1 tbspn kewra water.

METHOD
Step1-Marinate the Chicken and fried potatoes in all the above ingredients expect for rice, ghee, oil and kewra water.Set aside for atleast a hour.
Step2-Heat ghee and pour it over the marinated chicken,mix it nicely and leave it for another 30mins
Step3-In a high wall casserole heat oil and add the marinated chicken, layer the boiled basmati rice and add kewra water over rice.
Step4-Cover the casserole and leave biryani on dum over low heat for 45-60mins.
Serve hot with raita...

Hotel Style Gravy

Well today I thought of sharing one of my secret recipes...
Gravies are the base of mostly every indian food.So here is one of the secret Hotel style gravy recipe.You can use this gravy in mking end number of dishes from veg to non-veg!!

Basic Hotel Style Gravy

INGREDIENTS
4tbspn oil
2 bay leaf
2 green elaichi
1 stick cinnamon
2-3 cloves
4 tomatoes pureed
2 onions (boiled with little turmeric and grinded)
50 gms kaaju+50 gms of mix magaj (boiled and grinded)
1tbspn redchilly powder
1tspn haldi powder
1tbspn dhania jeera powder
1 tspn ginger garlic paste
1 tspn garam masala powder
1 cup water
Salt to taste

METHOD
Step1-Heat oil and add bay leaf, cloves, cinnamon and cardamon, let it crackel
Step2-Now add in the ginger garlic paste and fry for a minute, now add in the tomato puree and all the dry masalas, cook till oil seprates.
Step 3-Now add in the onion paste and cook fr couple of more minutes.
Step4-Finaly add in the kaju paste and give it all a mix.

You can cool and store this gravy in fridge for upto 2 weeks and use it accordingly.

Kheeme ke Tikke

INGREDIENTS
500gms kheema (washed, drained and squeezed)
3 slices of bread (soaked in milk)
2 tbspn milk powder
1 whole egg
1 tbspn ginger garlic paste
1 tbspn dhania jeera powder
1 tbspn redchilly powder
1 tspn garam masala powder
1 tspn haldi powder
Handfull chopped mint n corriendor
Salt to taste
Oil to grill

METHOD
Step1-Marinate the kheema in all the above  ingredients and keep it in fridge till u want to make tikkas
Step2-heat the non stick pan or griller and brush it generously with oil.
Step3-Make tikkas of the marinated kheema and grill it till little chared on both sides
Serve hot with sliced onions, lemon and mint chutney!!!

Bhuna Gosht

INGREDIENTS
500gms Meat (boneless and boiled)
3 Onions (finely choped)
5 Tomatoes (finely chopped)
2 tbspn Red chilly powder
1 tbspn Dhania jeera powder
1 tspn Haldi powder
1 tspn Gram masla powder
1 tspn Aamchoor powder
5 tbsn oil
Handfull of chopped mint and corriender

METHOD
Step1-Heat oil in a wok and fry onions till golden, add in the tomatoes till soften.
Step2-Add in all the dry masalas and cook till oil seprates.
Step3-Add in the boiled meat, mix it well and cook fr couple of minutes till water dries up.
Step4-Mix in mint n corriender.
Serve hot with bread, rotis or paratha

Masoor Pulao

INGREDIENTS
500gms kheema
200gms soaked Akkha Masoor
6 Tomatoes finely chopped
4 Onions birista
1 packet Shaan Sindhi Biryani masala
1 tbspn dhania jeera powder
1 tbspn ginger garlic paste
1 tbspn red chilly powder
250gms curd
5 Potatoes cubed and deep fried
4 eggs bolied
750gms basmati rice soaked and boiled
Hand full of mint and corriendor leaves
6 tpspn of Hot oil
Salt to taste.

METHOD
Step1-In a large mixing bowl mix in all the ingredients (except for oil, eggs, potatoes, rice and mint leaves) and letvit marinate for over 2 hours in fridge.
Step2-In a high wall casserole put a thin layer of basmati rice and pour 1 cup water over it, season the rice with salt.
Step3-Now add the marinated kheema n masoor over the layer of rice.Arrange potato cubes, eggs and mint leaves over the kheema layer.
Step4-Pour 5tbspn of hot oil over the kheema.
Step5-Now layer the remaining basmati rice and top it with another 2 tbspn of hot oil.
Step6-Cover the casserole and leave on medium heat for 10 mins follwed by 20 mins on low heat.
Serve hot with raita!!!

Mutton Chop

Mutton chop
1 kg chop
1/4 kg dahi
2 tbspn raw papaya paste
2 tbspn ginger garlic paste
1 tbspn redchilly powder
1 tbspn dhalia jeera powder
1 tspn halidi
1 tspn sauf powder
1 tspn garam masala powder
1 tbspn chicken tandoori masala
Bread crums for coating
Eggs for dipping
Oil for frying
Salt to taste.
Method
Step1-In a mix in all the ingredients except for oil, egg and bread crums. Step2-marinate the chops in the above marination
Step3-pressure cook the chops till olmost cooked.Dry out the remaining water if any.
Step 4-roll the chops in bread crums individually and keep ut aside till it's time to fry
Step5-dip in whisked egg and fry on medium high heat till gold.
Serve hot with lime

Kaleji Masala

Kaleji Masala
Ingredients
500gm Kaleji cubed
2 onions birista
2 tomatoes
1 cup corriender
1 pod garlic
1 inch ginger
7-8 green chilles
1 tbspn jeera
1 tbspn whole dhania
1 tbspn sauf
4 tbspn oil
1 tspn haldi
1 tbspn red chilly powder
1 tspn garam masala powder
Salt to taste
Corriender for garnishing
Method
Step1-In a mixer grinder grind all the ingredients except oil n kaleji.
Step2-In a wok heat oil and fry the grinded masala till oil seprates.Add in the kaleji and cook on high flame fr 5-6min then reduce the heat ans cook for another 5-6min.
Garnish and serve hot 

Raan Masala

RAAN MASALA
Ingredients for marination
Raan 2kgs approx
1/2 kg dahi
1 tbspn vinegar
3 tbspn raw papaya paste
2 tbspn lime juice
2 tbspn chicken tandoori masala
2 tbspn red chilly powder
2 tbspn dhania zeera powder
1 tbspn haldi
1 tbspn garam masala powder
3 tbspn oil
2 tbspn ginger garlic masala
Salt to taste
Method for marination
Step1-Prik the raan on various places to let the masalas seep into the meat.
Step2-in a bowl mix in the vinegar, lime juice, raw papaya paste and ginger garlic masala. Rub this on raan and keep it aside for a minimum an hour.
Step3-in a separate bowl mix in all the dry ingredients with curd and oil and apply it on raan and let it rest in fridge for an hour
Step4-Pressure cook it till tender.
Step5-Do dhungaar
Ingredients for masala
4 onions birista
1 cup tomato puree
200 ml fresh cream
1 cup curd
1 tbspn red chilly powder
1 tpspn chkn tandoori masala
1 tbspn ginger garlic paste
100gm  kaju paste
1 tbspn special spice mix (nutmeg elaichi javitri jeera black pepper cardamom badi elaichi)
5 tbspn oil
5 tbspn ghee
Whole garam masala
Method
Step1-in a mixer grind in the birista, tomato puree and dahi.
Step2-heat oil and ghee do bagaar of whole garam masala and add in the grinded paste.
Step3-now add in the dry masalas and cook till oil seprates.use water left in raan to cook the masala
Step4-add in the fresh cream and raan.mix well and let it simer on low flame for 20 mins covered.
Step5-add in the kaju paste n give it a nyc mix cook fr a min or two till gravy thickens.
Garnish with corriender and mint leaves  and  serve hot with a lemon wedge and naan or rice!!!

Chicken Myonese Samosa

INGREDIENTS
2cups shreded chicken
1cup grated cheese
1 Capsicum finely chopped
5 tpspn Myonese
1 tbspn white pepper powder
1 tspn ajinomotto
1 tbspn chopped green chilles (optional)
Salt to taste
1 small packet Switz Samosa patti

METHOD
Step1-In a mixing boul mix in all the ingredients and set aside
Step2-Now use the mixture as samosa filling and make the samosas.
Step3-Deep fry on medium to high heat till crisp and golden
Serve hot with the dip of your choice.

Bheja Masala

Street food at it's best in the comfort of your own home with hygiene taken well care of.
Bheja Masala is one of the top sellers by Bademiyaan at Mohammedali road during ramzaan.I am not a fan of organ meat but I love this one completely only if its prepared at home.
I had eaten it once from the stall and then the next time I made it in my kitchen.It turned out exactly the same, spicy, tangy and as always yummmm!!!

INGREDIENTS
2 bheja deveined and boiled
2 onions finely chopped
4 tomatoes finely chopped
1 tpspn redchilly powder
1 tbspn dhania jeera powder
1 tspn haldi powder
1 tspn garam masala powder
1 tspn ginger garlic paste
1 tspn whole jeera
1 tspn chopped green chillies
4 tbspn oil
Salt to taste

METHOD
Step1-Heat oil in a pan and add jeera and chopped green chillies, when it crackels add in the onion and saute till they go almost golden.
Step2-Now add in the tomatoes and all the other ingredients except for bheja and sauté till oil realeses and tomatoes are soften.
Step3-Now add in the boiled bheja and mix it well with the gravy.Cover and cook on low flame for 5mins.
Garnish and serve hot with pav, chopped onions and lemon...Ditto street style!!!

Corn Cheese balls

INGREDIENTS
2cups boiled Sweet corn
1cup grated cheese
6slices of bread soaked in milk
5 Potatoes boiled and mashed
1 tbspn white pepper powder
1 tbspn mix italian herbs
Handfull of corriender and chopped chillies
1 tspn jeera powder
Salt to taste
1 egg whisked
1cup bread crums
Oil for deep frying

METHOD
Step1-in a big bowl mix in all the ingredients except egg and bread crums and form a dough.
Step2-make tennis ball size rounds frm the ball and set in fridge for an hour.
Step3-dip each ball into egg and roll in bread crums.arrange on butter papper n set in fridge till you want to fry them.
Step4-heat oil and fry the corn cheese balls till crisp and golden.
Serve hot with myonese, garlic dip or any dip of your choice.

Murg Mussallam

This one comes all the way from Delhi..it's rich, yummy, finger licking, spicy, sweet and irresistible, best eaten with a naan or tandoori roti.

INGREDIENTS
For Marination
1 whole chicken (you can keep it whole or get them cut into desired peices, I opt for peices)
1 cup curd
1 tbspn ginger garlic paste
1 tbspn red chilly powder
1 tbspn dhania jeera powder
1 tspn haldi powder
1 tspn garam masala powder
Salt to taste

INGREDIENTS
For Gravy
1 cup curd
3 tbspn birista
2 tbspn fresh cream
1 tbspn 5 spice powder (6 cloves, 1 javitri, 1/4 jaifal, 6 black pepper corns, 1 badi elaici)
1 tbspn tandoori chicken masala
1 tbspn redchilly powder
1 tspn haldi
1 tspn dhania jeera powder
1 tbspn desecated coconut
12 kaju
12 badams
4 tbspn oil

METHOD
Step1-Heat 2 tbspn oil in pressure cooker and add in the marinated chicken, pressure cook for one whistle
Step2-In a blender grind in all the gravy ingredients to a fine paste.
Step3-Heat oil in a pan and add in the gravy paste, cook till oil seprates and the masalas give out their aroma.
Step4-Now add in the cooked marinated chicken to the gravy and give it a swift stir.cover and cook on low flame for couple of minutes so that the chicken soaks in the flavour of gravy.
Garnish it with boiled egg, corriender and kaju..Serve hot!!!!

Chicken Cheese Balls

Call it what you want, kids favourite, ramzaan special or monsoon must have, this one will leave you craving for more.As most of my recipes this one too is easy to make and yummmm to eat
ENJOY!!!!

INGREDIENTS
2cups boiled shreded Chicken
1cup grated cheese
6slices of bread soaked in milk
1 tbspn white pepper powder
1 tbspn mix italian herbs
Salt to taste
1 egg whisked
1cup bread crums
Oil for deep frying

METHOD
Step1-in a big bowl mix in all the ingredients except egg and bread crums and form a dough.
Step2-make tennis ball size rounds frm the ball and set in fridge for an hour.
Step3-dip each ball into egg and roll in bread crums.arrange on butter papper n set in fridge till you want to fry them.
Step4-heat oil and fry the chicken cheese balls till crisp and golden.
Serve hot with myonese, garlic dip or any dip of your choice.

Egg Custard

An easy and yummy dessert which doesn't needs many ingredients and doesn't even takes a lot of effort.Here is a 3 step dessert recipe for you to try this Ramzaan

INGREDIENTS
500ml-full cream milk
3 large eggs
1 tbspn milk masala powder
1 tspn vanilla essence
4 tbspn grounded sugar

METHOD
Step1-Heat milk a little and whisk in the sugar, milk masala powder and vanilla essence.Keep stirring till sugar is disolved (do not bring the milk to boil)
Step2-When the milk cools down, with the help of a beater whisk in the eggs.
Step3-Pour the custard mix into tje baking tray and bake it oven for 30 mins on 180°.
Refrigerate till the time you want to serve.

Spanish Fried Rice

INGREDIENTS
2cups Basmati rice (boiled)
1 cup mix vegetables (carrot, capcicumand french beans chopped length wise)
4 tbspn boiled sweet corns
1 cup chicken or vegetable stock
1 cup shreded chicken
1 tbspn mixed herbs
2 tbspn chilly sauce
1 tspn vinegar
2 tbspn chopped garlic
1 tspn pepper powder
1 tspn ajinomotto
2 scrambled eggs
3 tbspn olive oil
Salt to taste
Spring Onions to garnish

METHOD
Step1-In a wok heat oil and add garlic when garlic starts turning golden add in the vinegar (this will make the garlic crisp n crunchy) now add mixed herbs.
Step2-Add in the vegetables and corn, saute it fr a while and add in the chilly sauce, pepper, salt and ajinomoto.Cook for a while
Step3-Now add in the shreded chicken and eggs follwed by the chicken stock.Give it all a good mix and bring it to quick boil.
Step4-Add in the boiled rice and give a brisk mix.
GARNISH AND SERVE HOT!!!!

Creamy Prawns Pasta

INGREDIENTS
1cup prawns (cleaned)
2cup pasta (boiled)
1cup pasta stock
3 tomatoes grated
1 tbspn mixed herbs
1 tspn chilly flakes
2 tbspn garlic chopped
100ml amul fresh cream
1 tbspb maida diluted in water
3 tbspn chilly sauce
5 tbspn tomato ketchup
1 cup grated cheese
4 tbspn olive oil
Salt to taste

METHOD
Step1-Heat oil in a wok and add mixed herbs followed by garlic, saute it for a while and add in the prawns.
Step2-When prawns begin to get opaque add in the chopped tomatoes, salt, chilly flakes.Mix well and cook till tomatoes soften.
Step3-Now add in the tomato ketchup and chilly sauce follwed by pasta stock, cook for 2 mins then add diluted maida to thicken the gravy.
Step4-Mix in the pasta, cream and half of the cheese.
Serve hot garnish with cheese and serve!!!!

Crispy Chicken Pops

This ones super easy n yet super yummm..All time kids favourite. Best accompanied with french fries and ketchup..

INGREDIENTS
500gms Chicken boneless cut into cubes
1 tbspn ginger garlic paste
1 tbspn ajinomoto
3 tbspn red chilly sauce
1 egg
2 tbspn corn flour
2 tbspn maida
5 tbspn grated cheese
Salt to taste
Bread crums for coating
Oil for deep frying

METHOD
Step1 - In a mixing bowl marinade the chicken in ginger garlic paste, ajinomoto, salt and chilly sauce.keep aside for an hour or till you want to fry it.
Step2 -Just before you want to fry the chicken pops add in the egg, cheese, corn flour and maida, give it all a quick mix.
Step3 - Now pick up individual pieces of marinated chicken (make sure it well coated with the marination) and roll it in bread crums.
Step4 - fry in hot oil over medium heat till crisp and golden.
Serve immediately with french fries and ketchup!!!!!

Sausy chicken paneer and corn Fajitas

This ones an english version of our desi frankie.Once again in this recipie you can use end number of fillings.Well I settled for a mix of chicken, corn and paneer as I had them stored in my fridge.
I have been pretty occupied these days learning the art of caking making.So now that I am over with my 3 days intensive training session I decided to shower my family with my love and time and here I m with my style of pampering!!!
I am a firm believer of saying"A way to men heart is trough his stomach"

INGREDIENTS
1Chicken breast(boneless, cut to cubes, marinated in ginger garlic paste, salt and cornflour and fried)
1 cup Paneer ( diced and fried)
1 cup Corn (boiled)
2 tomatoes chopped
1 onion chopped
1 Capcicum chopped
3 tbspn olive oil
1 tbspn mixed herbs
5 tbspn  Tomato ketchup
2 tbspn chilly sauce
1 tspn Vinegar
1 tspn Soya sauce
Salt to taste
1 packet tortilla sheets (it's easily available at supermarkets or u can evn make dem at home.look below for home made tortilla sheet recipe)

METHOD
Step1 - In a pan heat oil and add mixed herbs, when it crackels add in the chopped onions , saute it a bit and add in the chopped tomatoes. Cook till tomatoes soften a little.
Step2 - Add in the sauces and cook till oil seprates. Now add in the chicken, corn and paneer.Give it all a quick mix and get it off the heat.
Step3 - Now heat the tortilla sheet and add the filling in center.Roll it up, cut and serve with french fries.

INGREDIENTS for homemade tortillas
4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons ghee
1 1/2 cups water

METHOD
Step1-Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the ghee with your fingers until the flour resembles cornmeal.
Step2-Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic.
Step3-Divide the dough into 24 equal pieces and roll each piece into a ball.step4-heat a pan over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla.
Step5-Place into the hot pan, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.

Mince Bechamel Pasta

INGREDIENTS for Mince
1cup Chicken mince
1 Onion chopped
1cup Pasta stock (water in wchich pasta was boiled)
3 Tomatoes chopped
1 tspn thyme
1 tbspn mixed italian herbs
5 tbspn Tomato ketchup
1 tbspn ginger garlic paste
1 tspn haldi powder
1 tspn garam masala powder
1 tbspn red chilly powder
1 cup grated morzella cheese
2 tbspn olive oil
Handfull of freshly chopped parsely

INGREDIENTS for Bechamel sauce
1 cup milk
1 tbspn maida
2 tbspn butter
1 tspn black pepper powder
1 cup grated processed cheese
3 tbspn Mince gravy
1 egg whisked

ADDITIONAL INGREDIENTS
2cups boiled pasta
1cup grated morzella cheese

METHOD for Mince
Step1-Heat oil in pan and add thyme, when it crackels add in the onion and fry till it turns transparent.Now add in the mince and tomatoes, follwed by ginger garlic paste and salt.
Step2 -Cook on high flame till all the water evaporates.Now add in all the dry masalas and tomato ketcup.
Step3 -When oil seprates add in the pasta stock and bring everything to a gentel boil.
Step3 - Add in the freshly chopped parsley and switch off the gas
Step4-Remove 3-4 tbspn of mince aside and mix in the pasta with the remaining mince gravy

METHOD for Bechamel sauce
Step1 -Mix in maida, milk, water and butter.Set it on fire n bring it to a slow simmer.
Step2 - Now add in the salt, pepper and grated cheese.
Step3 - Mix all well and turn off the gas.
Sauce shud be of thick consistency.
Step4-When the sauce cools down mix in one whisked egg and 3-4 tbspn of mince gravy.
Now to assemble the pasta, grease a baking tray and add the mince pasta, top it with the Bechamel sauce and sprinkle grated morzella on top.
Bake in a preheated oven for 20 mins at 180°.
Serve hot with tosted bread

Paneer Tikka Masala

INGREDIENTS
250gms Paneer (diced and fried till golden)
1 onion diced
1 capcicum diced
1 tbspn ginger garlic chopped
2 tbspn tomato ketchup
1 tbspn Everest tandoori masala
1 tspn haldi
1 tspn jeera powder
1 tspn red chilly powder
1 tspn aamchur powder
1 tspn souf powder
3 tbspn curd
2 tbspn Amul fresh cream
1 tbspn butter
1 tbspn oil
Salt to taste
Corriender for garnishing

METHOD
Step1 - In a mixing bowl mix in all the ingredients(except for paneer,ginger garlic, onion, capsicum oil and butter) and make a thick paste.
Step2 - In a pan heat oil and add butter when the butter melts add in the ginger garlic followed by capcicum and onions.Saute for 2 mins.
Step3-Now add in the mixed paste.Saute till oil seprates and add the paneer cubes.
Garnish and serve hot!!!!

Spicy Prawns Cake

Now this ones a complete invention..I love experimenting with food and my love for baking never dies, so today I thought of baking with a twist, I decided to bake an unusual but yummy Spicy Prawns Cake...

Sounds a little  weird but trust me it was delicious and just because it was delicious it's recipe finds a place on my blog...
Totaly recommended but while you try it stay patient, not all yummy things are easy to cook at first (wink)

I have divided the recipe in three sections just to simplify the procedure...
1-Prawns filling
2-Cake batter and layering
3-Tangy coconut curry

INGREDIENTS for Prawns filling
1cup Prawns (cleaned and devained)
1 Tomato chopped
1 Capcicum chopped
1 tspn ginger garlic paste
1 tspn mustard seeds
1 tbspn red chilly powder
1 tbspn dhania jeera dhania
1 tspn haldi powder
1 tspn garam masala powder
2 tbspn birista
Few curry leaves
2  tbspn olive oil

METHOD for Prawns filling
Step1-Heat oil in a wok and add in mustard seeds, when it crackels add in curry leaves followed by the prawns,sauté till prawns turn opaque.
Step 2 -Add in the chopped tomatoes and capcicum followed by all tbe spices and salt.Cook till oil seprates.
Step3 - Add in the birista and give it a mix and turn off the gas.
Set aside to let it cool

INGREDIENTS for Cake batter
2 eggs
4 tbspn powdered sugar
100 gms maida
5 tbspn curd
5 tbspn rava soaked in water for 2hrs then drained
5 tbspn fresh grated coconut
3 tbspn cooked rice
1 tspn baking soda
1 tspn baking powder
1 tspn ginger garlic paste
1 tspn haldi powder
1 tspn red chilly powder
5 tbspn oil
Handfull of chopped corriender
Salt to taste

METHOD for Cake batter
Step1 - In a Mixing bowl whisk the eggs, sugar, ginger garlic paste, salt, chilly powder and haldi with the hand blender for 2 mins.
Step2 - Now add in the maida, baking powder and baking soda and whisk for another 2 mins.Stop the blender.
Step3 - Add in the soaked rawa, coconut, cooked rice, oil and corriender. Mix it all well with the spatula.
Step4-Now line a round spring form tin with butter and pour in half of the batter
Step5-Spoon in the filling over the batter and top it with remaing batter (like a sandwich)
Step6-Bake in a preheated oven for 30-40 mins at 200°
Serve hot with tangy coconut curry

INGREDIENTS for Tangy Coconut Curry
1cup coconut paste
1 tomato pureed
1 tspn mustard seeds
1 tspn garlic chopped
4-5 curry leaves
4-5 kokam peices
1 tbspn red chilly powder
1 tbspn dhania jeera powder
1 tspn haldi powder
2 tbspn lime juice
2 tbspn olive oil
Salt to taste
Corriender for garnishing

METHOD for Tangy Coconut Curry
Step1-In a wok heat oil and add the mustard seeds, when it crackels add in the curry leaves followed by garlic.
Step2 - Now add in the coconut paste and tomato puree followed by all the other ingredients.
Step3 - Cook till oil seprates, add in 2 cups of water and bring the gravy to gentel simmer.
Garnish and serve hot!!!

Chicken Cheese Frankies

Yet another use of my left over tandoori chicken. You can also use boiled and shreded chicken for this recipe or if u insist on getting the exact taste like my frankies then take some efforts and nake some fresh Tandoori Chicken!!!

INGREDIENTS
5-6 Rotis (mix maida and wheat flour in equal quantity and make thin rotis of it)
1cup Chicken tandoori (de bonened and shreded)
1 Onion chopped
1 Tomato chopped
1 Capcicum chopped
1 tspn garlic chopped
1 tspn mixed herbs
2 tbspn tomato ketchup
2 tbspn chilly sauce
2 tbspn olive oil
3 eggs whisked with little milk and salt
1 cup grated cheese
Salt to taste

METHOD
Step1 - In a pan heat oil and add garlic when it crackels add in the onion, saute till transparent, add tomatoes, capcicum, chicken, mixed herbs, sauces and salt.Mix all well and turn off the gas.
Step2 - Make thin omletes with the whisked egg (use half an egg for each omlette)
Step3 - On a non stick tava place the roti and lay an omlette on it, let it warm a bit then add the chicken filling and grated cheese in the center of the roti in a vertical line.Roll it like a frankie.
Repeat the procedure for the rest of the frankies.
SERVE HOT!!!!!

Stuffed Capcicum

INGREDIENTS
8-10 Small Capcicums (make x shape slits to do the filling)
5 Potatoes(boiled and mashed)
1 tbspn olive oil
1 tbspn mustard seeds
1 tbspn ginger garlic chopped
1 tbspn chilles chopped
1 tspn jeera
3 tbspn lime juice
1 tspn haldi
6-7 curry leaves
3 tbspn chopped corriender
1 cup boiling water
Salt to taste

METHOD
Step1 - In a pan heat oil and add mustard seeds, when it crackels add in ginger, garlic, chillies, jeera, curry leaves and corriender.Saute it a bit and add in the haldi.
Step2 -Transfer this tempering into the mashed potato, add in the salt and lime juice and combine everything well with help of your hands.
Step3 - Fill this filling in slited capcicum.
Step4 - Mix the remaining filling with 1 cup of boiling water and add it to the pan, when it starts to simmer add in the filled capcicum.Cover and cook on low heat till capcicums are tender.
Serve hot!!!!!

Upma

INGREDIENTS
1cup Rosted Rawa
3cups boiling water
1 Onion chopped
1 Tomato chopped
4-5 Green chillies chopped
1 tspn Mustard seeds
1 tspn Jeera seeds
5-6 Curry leaves
2 tbspn olive oil
Salt to taste

METHOD
Step1 - In a pan heat oil and add the mustard seeds,when it  crackels add in the jeera, chillies and curry leaves.
Step2 - Now add in the onion, saute it till onions turn transparent then add in the tomatoes and salt.
Step3-Add in the roasted rawa and give it all a nice mix and saute for a while
Step4-Add in the boiling water and mix, cook on high flame stirring continuously.You will notice rawa has started to imulsify.Now cover and cook for 4-5 mins on low heat.
Garnish with corriender n lime juice and serve hot..

Spanish Rice

This is one of the dishes my Bhabhi Heena Johari excels in...I simply simply love it and I can have 4-5 servings of it without even feeling guilty.
Well I have learnt the recipe from her but I still love it more when she cooks it for me.
So here is one of Johari's favourite!!!

INGREDIENTS
3 cups Basmati rice (partialy boiled)
2 cups Chicken (boilded and shreded)
2 cups Chicken stock
1 cup Sweetcorn (boiled)
1 Carrot (diced and boiled)
10-15 French beans (chopped and boiled)
1 Capcicum ( diced )
5 Tomatoes (chopped)
1 Onion ( finely chopped )
3 tbspn Garlic (chopped )
2 tbspn Green chillies (chopped )
1 tbspn Black pepper powder
1 tbspn Mixed herbs
3 Eggs ( scrambled)
5 tbspn olive oil
Spring onions to garnish

METHOD
Step1 -In a high wall vessel add the chicken stock and bring it to boil, add in the partially boiled Basmati rice and cover the vessel with aluminum foil and let it simmer on low heat for 15 - 20 mins.
Step2 -In a pan heat oil and stir fry the carrots and beans, remove it in a bowl.
Step3 - In the same oil stir fry the chicken and remove it in a bowl.
Step4 - Now in the same oil add in the chrushed garlic and when it starts becoming golden add in the onions and chilles, sauté till it sweats.
Step5-Now add in the chopped tomatoes and salt, stir and cook on high flame till the tomato mix has almost dried up.
Step6-At this point add in all the vegetables (carrots, beans, corns and capcicum) and chicken, give it all a quick mix and let it simmer on low heat for 15 mins with the lid on.
Step7-Now add in the salt, pepper powder, ajinomotto and mixed herbs.Cover and cook for another 5 mins.
Step8-Add in the scrambled eggs and give it a mix.
On a plate lay a bed of stock cooked basmati rice and top it with the vegetable mix.Garnish with spring onions and serve hot!!!!

LEBANESE PLATTER-MEZZE

Lebanese cuisine includes an abundance of starches, whole grain, fruits, vegetables, fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat. When red meat is eaten it is usually lamb orgoat meat.It also includes copious amounts of garlic and olive oil, often seasoned by lemon juice.Olive oil, herbs, garlic and lemon are typical flavors found in the Lebanese diet.Most often foods are either grilled, baked or sautéed in olive oil; butter or cream is rarely used other than in a few desserts. Vegetables are often eaten raw or pickled as well as cooked. Herbs and spices are used and the freshness of ingredients is important. In Lebanon, very rarely are drinks served without being accompanied by food. Similar to the tapas of Spain, mezeluri of Romania, and antipasto of Italy,mezze is an array of small dishes placed before the guests creating an array of colors, flavors, textures and aromas.
Today I cooked Mezze (lebanese platter)  for dinner and on my platter I had served
Garlic dip-it is a simple preparation of garlic, lime and olive oil.It is used in the form of dip, sauce or spread.
Hummus-it is one of the must have on a lebanese platter.It is made of chickpeas and seasonings.
Babaganoush-It is a dip made with grilled aubergines and seasonings.
Falafel-Now this ones a Lebanese version of our local Moong dal vadi, it is made with chickpeas.
Shawarma Chicken-Its a grilled chicken side dish made with minimal seasoning which has superb impact on its flavours.
Lebanese prawns-Prawns grilled to perfection with seasoning.
Pita Bread-It's a Lebanese roti and is served for free with meals in Arabic countries.
Pickeled vegetables-Vegetables like cucumber, carrot and chilles are cut length wise and are soaked in vinegar
French fries-Now qho doesn't know what french fries are!!!
Kharbeech-Its my favourite drink, its made up of musk melon and very little milk . It's severed super chilled.

So all my blog lovers here comes a lebanese treat for all of you!!!
Love you guys
Waiting for your verdict on this one.

Lebanese Platter - Dish 6-Shawarma Chicken

INGREDIENTS
500gms Chicken boneless cut into strips
4 tbspn Curd
2 tbspn Amul fresh cream
1 tbspn Tahini paste
2 tbspn Lime juice
1 tbspn fresh ginger garlic paste
1 tbspn green chilly paste
2 tbspn olive oil
Salt to taste

METHOD
Step1 - In a mixing bowl mix in all the ingredients with oil and make a marinade
Step2 -Add the chicken strips to the marinade, cover with cling foil and let it rest in fridge for a minimum of 1 hour. (Overnight works best)
Step3 - Bake the Chicken in a preheated oven for 20mins at 180° or u can grill it on a griddel or a non stick pan.
Serve hot!!!

Lebanese Platter - Dish 7-Lebanese Prawns

INGREDIENTS
15-20 Prawns (tails intact)
1 tbspn curd
1 tbspn lime juice
1 tbspn crushed garlic
1 tbspn tahini paste
1 tspn crushed black pepper
1 tbspn olive oil
Salt to taste

METHOD
Step1 - In a mixing bowl mix in all the ingredients nicely and marinate tbe prawns.
Step2 -Grill the prawns in oven, griddel or on nonstick pan till done.
Squeeze in a little more lime and serve hot!!!!

Lebanese Platter - Dish 5-Pita Bread

INGREDIENTS
250gms maida
1tbspn dry yeast
15gms butter
1 tspn sugar
Salt to taste

METHOD
Step1 - In a small bowl mix sugar and dry yeast, add 2 tbspn of warm water and cover it with a lid and let it sit for 5 mins or till u see the bubbles
Step2-Mix in salt and butter with the flour and make a well in between.
Step3-Add in the fermented yeast sugar mix in the flour well and knead a dough by using little water.knead the dough for around 8-10 mins using the pull and strech technique.
Step4 -Grease a large mixing bowl with oil and transfer the dough in it.Cover it with a cling foil and let the dough rise to double it's size.
Step5-Divide the dough in 13-15 equal portions and roll it out thick rotis using a rolling pin and some dry flour on a flat suface.
Step6-Transfer the Pita rotis on to the greased baking tray and bake in a preheated oven for 10-12 mins at 160°.
(I baked 3 pita rotis at a time, it depends on how big your oven is.Make sure you keep the rotis at an inch diffrence form each other. )
Step7-Remove the pita bread and allow it to cool on the cooling rack.

Lebanese Platter - Dish 3-Babaganoush

INGREDIENTS
1Cup Grilled and mashed Aubergines (baingan)
4 cloves of garlic chopped and fried
1 onion chopped
1 tomato chopped
2 tbspn Tahini paste
1 tspn chilly flakes
1 tbspn lime juice
1 tbspn olive oil
Salt to taste

METHOD
Step1 - In a mixing bowl mix in all the ingredients.
Step2 - Add 1 tbspn of hot olive oil.
Mix n serve

Lebanese Platter-Dish 1-Garlic Sauce

INGREDIENTS
100gms Garlic peeled
200ml Olive oil
2 tbspn Lime juice
1 tspn Salt
2 tbspn Tahini

METHOD
Step 1-In a mixer add garlic and salt, grind till it starts turning into paste.
Step2 - While you are still grinding start adding lime juice and olive oil little by little.You  will now notice sauce have begin to imulsify.
Step3 - When you are done with adding all of the oil and lime juice add in the tahini paste and give it a final blend for 1 min.
The whole procedure will take upto 15 mins of blending.
For making this you can either use a mini food processor or the normal chutney mixer which has a small cap on top trough which you can add oil and lime juice.
While grinding make sure you open the processor/mixer once in 2 mins to scrape down the garlic from the sides of processor/mixer.
Make sure you don't add water.
This is a patient job make sure you aren't in hurry for anything.

Lebanese Platter - Dish 4-Falafel

INGREDIENTS
250gms Chickpeas ( soaked over night)
8 cloves of garlic
4 whole green chillies
1 tbspn whole jeera
1 tbspn whole pepper corns
1 tbspn  whole dhania
1 onion chopped
3 tbspn corriender
2 tbspn Tahini paste
1 tspn Cooking soda

METHOD
Step1 - In a grinder add whole jeera, dhania, pepper, garlic ,chilles and corriender.Grind it coarsely.
Step2 - Add in the soaked chickpeas and tahini and grind it to a coarse batter.Add little water if required.
Step3 - Remove the batter in a bowl and add in the cooking soda and let it rest for about 2hrs.
Step4 - When the batter is fermented add in the salt and onions.
Step5-Make tikkis with the batter and shallow fry till gold and crisp on both sides. You can also deep fry them.
Serve super crisp and super hot!!!!!

Lebanese Platter- Dish 2-Hummus

INGREDIENTS
250gms Chickpeas ( soaked and boiled with little water, salt and a pinch of cooking soda)
8 cloves of garlic
4 green chilles
5 tbspn Tahini paste
2 tbspn Curd
6 tbspn Olive oil
2 tbspn Lime juice
Salt to taste

METHOD
Step1 - Add in all the ingredients to the grinder and grind to paste.It will take about 5 mins for the paste to imulsify.Do not add water.
Garnish with chilly flakes and extra virgin olive oil and whole olives if you like. (My hubby doesn't likes the flavour of olives so I didn't add it)
You can eliminate or add the garlic and chilles as per your taste.

Shezwan Paneer

INGREDIENTS
250gms Paneer cubed and fried (frying is optional)
2 tbspn shezwan sauce (posted the recipe earlier)
2 tbspn chilly sauce
2 tbspn tomato ketcup
1 pinch red cooking colour
1 onion diced
1 capcicum diced
Spring onions to garnish

METHOD
Step1 - Heat oil in a wok and add onions and capcicum, sauté it for a while.
Step2 - Add in all the sauces and colour, mix well
Step3-Add in the paneer cubes and give it a quick mix.
Garnish and serve hot!!!!

Chole with Garlic Cheese Bhaturas

INGREDIENTS for Chole
250gms Chickpeas( soaked over night)
1 potato grated
1 onion grated
1 pinch cooking soda
1 tspn black pepper powder
1 tbspn everest chole masala
1 tbspn birista
2 tomatoes chopped
1  tbspn aamchur powder
1 tbspn chopped ginger
1 tspn whole jeera
2 tbspn olive oil
Salt to taste
Corriender for garnishing

METHOD for Chole
Step1 - In a pressure cooker add Chickpeas, grated potato, onion, black pepper powder, salt, cooking soda and 3 cups water.Cook on high flame till 2 whistles then lower the heat and coom for 15 mins. (Chickpeas shud to nice and soft)
Step2 - In a pan heat oil and add the chopped ginger and jeera followed by birista and chopped tomatoes, saute for a few minutes and then add all the dry masalas, Sauté while you add the water from boiled chickpeas till oil seprates.
Step3 - Add in the boiled chickpeas and give it all a gentel mix.
Garnish with corriender and ginger and serve.

INGREDIENTS for Garlic Cheese Bhaturas
250gms Maida flour
100gms Curd (add water and make chaas of it)
1 potato boiled n mashed
1 tspn jeera powder
1 tbspn chopped corriender and chillies
2 tbspn chopped garlic(sauted in little oil)
4 tbspn grated cheese
Salt to taste
Oil for deep frying

METHOD
Step1 - In a mixing bowl mix in maida and salt. Knead the dough with chaas.keep it aside for 15 mins.
Step2-In a bowl mix in cheese, garlic, potatoes, jeera powder and corriender.
Step3 - Make 6-8 portions of the dough and stuff them with the potato cheese mash. (Like aaloo parathas)
Step4 - Make thick puris(size of phulkas) and fry in heated oil till golden on both sides.
Serve Hot! !!

Fresh Carrot Pickle

INGREDIENTS
500gms Carrot julined
8-10 whole Kashmiri red chillies
1 tbspn whole dhania(roasted)
1 tpspn whole jeera (roasted)
10-15 cloves of garlic
2 tbspn tamrind
2 tbspn jaggery paste
6 tbspn vinegar
Salt to taste
2 tbspn oil

METHOD
Step1 - In a mixing bowl soak redchillies, dhania,jeera, garlic, tamirnd and jaggery in 6 tpspn of vinegar for about an hour or two.
Step2 -Grind the above marinated mix to a thick paste.
Step3 - Add the paste to carrots, drizzel it with oil.
Step4 - Mix it all well add salt and store it in an airtight jar in refrigerator.
Can be consumed immediately or for upto 15 days!!!!

Soya Masoor Pulao

INGREDIENTS
1 cup soaked soya granules
1 cup soaked Akkha masoor
2 cups soaked rice
2 potatoes cubed
2 tbspn birista
2 tomatoes chopped
1 tspn ginger garlic paste
1 tbspn jeera dhania powder
1 tbspn red chilly powder
1 tspn garam masala powder
1 tspn haldi powder
3 tbspn olive oil
Corriender for garnishing

METHOD
Step1 - In a high wall vessel heat oil and add the birista follwed by ginger garlic paste and tomatoes, Saute for a while.
Step2 - Add in all the dry masalas and saute till oil seprates,now add soaked soya granules, masoor and potatoes.
Step3 - Add 4 cups of water and cook on high flame till it comes to a boil.Now add in the rice.Cook till 90% of water is soaked, cover with aluminum foil and let it simmer on low heat for 15 - 20 mins.
Serve Hot with Raita!!!!
**make sure you rinse the soya granules nicely ones they are soaked for about 30mins.Rinse them 2-3times.

Singaporean Fried Rice

This is a Singaporean version of our beloved Fried rice..

INGREDIENTS
4 Cups boiled Basmati rice
1 Capcicum diced
1 Carrot diced
8-10 Cauliflower florets
8-10 French beans chopped
8-10 Kaju
1/2 Onion diced
2 Kashmiri red chillies whole
1 tbspn Curry powder (redchilly powder, dhania jeera powder and haldi mixed)
2 tbspn Tomato ketcup
1 tspn Ajinomoto
1 tspn Chilly sauce
1 tspn Vinegar
1 tspn Soya Sauce
1 tbspn Garlic Chopped
1 tbspn Ginger chopped
4 tbspn Olive oil
1 cup Chicken boiled and shreded (optional)
Spring onion for garnishing

METHOD
Step1 - Heat 4 tbspn oil in wok and stir fry all the vegetables individually and remove them in a bowl and swt aside.
Step2 - In the same oil add garlic, ginger, kaju and whole red chillies, saute for a while and then add the curry powder.
Step3 - Now add in all the sauces and cook for a while.
Step4 - Add in the rice and stir fried vegetables.Mix it all well
Garnish with spring onions and Serve hot!!!
***If you are adding chicken, prawns or scrambled eggs add it with rice and vegetables.
***You can also add peas, red and yellow bell peppers,zucchini,baby corns, mushrooms..etc

Grilled Chicken in Black Bean Sauce

INGREDIENTS
2 Boneless Chicken breast
1 tspn ginger garlic paste
1 tbspn lime juice
1 tbspn olive oil
1 capcicum sliced
1 onion sliced
1 tbspn Black bean Sauce
1 tspn Chilly sauce
1 tspn Tomato sauce
1 tspn Vinegar
1 tspn Soya sauce
1 tbspn Garlic Chopped

METHOD
Step1 - Marinate boneless chicken breasts in ginger garlic paste, salt and lime juice.After an hour grill them in an oven or on a non stick pan.Later cut the grilled chicken into strips.
Step2-Heat oil in a pan and add garlic wen it turns golden add capcicum and onion,Sauté it and then add all the sauces.
Step3 - Cook on high flame for 2mins, then add in the grilled chicken strips and give it a quick mix.
Garnish and serve hot!!!

Hot Potatoes

Hot, yummmm, tangy, saucy,delicious, easy to cook and good to eat!!!

INGREDIENTS
500gms Baby potaoes boiled
2 tbspn olive oil
1 tbspn rye seeds
8-10 curry leaves
1 tbspn dhania jeera powder
1 tbspn red chilly powder
2 tbspn vinegar
3 tbspn tomato ketchup
1 tbspn lime juice to drizzel
Salt to taste
Corriender for garnishing

METHOD
Step1 - Heat oil and add rye seeds wen it crackels add in curry leaves.
Step2 - Now add it dhania jeera powder, red chilly powder followed by vinegar, saute it and add salt and tomato ketcup. Cook till oil seprates.
Step3 -Add in the baby potatoes and mix all well.Drizzel with lime juice
Garnish and serve hot!!!!!

Dabba Gosht

INGREDIENTS
500GMS Boneless meat (boiled with salt,ginger garlic paste and 1 cup water)
1 packet Maggie (boiled without masala)
2 tbspn Maida (diluted in little water)
1 cup milk
1 onion chopped
5-6 green chillies finely chopped
1 cup chopped corriender and mint
1 tbspn jeera powder
1 tspn garam masala powder
2 tbspn chilly sauce
1 tspn pepper powder
1 tspn ajinomoto
1 tspn whole jeera
3 eggs (whisked with 3 tbspn milk and salt)
3 tbspn oil

METHOD
Step1 -In a pan heat oil and add whole jeera and chilles and onion,sauté for a while and then add 1 cup milk.
Step2-When milk starts to boil add in the diluted maida followed by all the other ingredients(meat with stock, sauce, masalas, maggie, corriender and mint)
Step3 -Cook till everything comes together and gravy thickens.
Step4 - Transfer this to the baking tin, add whisked egg.Bake in oven on 180°till egg is cooked and golden.
***If you don't hv an otg oven you can do it in microwave and also in the pan.

Bread Dhokla

INGREDIENTS
1 Bread loaf (cut into cubes)
1 cup curd
1 cup water
1 tspn rye seeds
1 tspn jeera
4-5 curry leaves
3-4 green chilies slit
1 tspn haldi
2 tbspn olive oil
Salt to taste
Corriender and lime for garnishing

METHOD
Step1 - Heat oil in a pan and add rye seeds when they crackel add jeera, curry leaves and chillies.
Step2-Add the cubed bread and give it all a mix
Step3-In a mixing bowl mix curd, water, haldi and salt.Add this to the bread and mix well
Ste4-Cover and cook for a couple of mins.
Garnish and serve hot!!

Baked Sweet Potato

One of my favourite snacks, baked sweet potato..Sweet potatoes are at its best during this time of the year.They are completely packed with just and just goodness, it has various positive effects but for me it fills my tummy, elevates my mood and doesn't makes me gain weight..
I love it completely!!!!
Make sure you make this while you are lounging around with your loved ones during this Valentine season!!!

INGREDIENTS
500gms Sweet potatoes (peeled and cubed)
1 tbspn olive oil
1 tbspn mixed italian herbs
Salt to taste
Lime juice to drizzel

METHOD
Step1 - Lay sweet potatoes on a baking tray
Step2-drizzel it with olive oil
Step3-sprinkle salt and mixed herbs
Step4-Bake for 20 mins on 220°
Serve hot!!!!!

Chinese Vegetable Pulao

INGREDIENTS
2 cups Rice
1 Capcicum chopped
1 Carrot chopped
1 Potato cubed
1 Onion chopped
1 tomato chopped
2 tbspn Garlic chopped
1 tbspn Chilles chopped
2 tbspn Chilly sauce
1 tbspn Jeera powder
1 tspn ajinomoto
Salt to taste
Spring onions to garnish.

METHOD
Step1 - In a high wall vessel heat oil and add garlic and chillies when it turns golden add onions and sauté.
Step2 - Add tomatoes along with all the other vegetables, Now add salt , ajinomoto, chilly sauce and jeera powder.
Step3 - Add 3-4 cups of boiling water and mix it well, Now add the washed rice and cook till 90% water is absorbed.
Step4-Cover the vessel with aluminum foil and let it simmer on low heat for 20 mins.
Serve Hot with Shezwan Sauce!!!

Lamb foot in spicy milky gravy (Paya)

Paya is a very traditional dish and it used to be cooked on sigdi in earlier days, it was said and it stays to to be a fact dat the more its cooked the more delicious it turns out to be.Slow cooking actually allows the bone to give out its juices and flavours.Now though sigdi has been replaced by gas stoves and pressure cookers have made cooking hell lot faster my recipie holds its roots and ensures you a yummy feast!!!!

INGREDIENTS
6 Paya (washed and each paya cut into 4 pcs)
1 cup curd
1 cup milk
2 onions whole
Whole garam masala (2 bay leaves, 4 green cardamon, 1 black cardamon, 1 stick cinnamon, 4 cloves, 1 tspn jeera)
2 tbspn ginger garlic paste
1 tbspn red chilly powder
1 tbspn jeera dhania powder
1 tspn garam masala powder
1 tbspn haldi powder
2 tbspn wheat flour diluted in water
3 tbspn oil
1 tbspn ghee
Salt to taste

METHOD
Step1 - In a pressure cooker add paya, 2 cups water, 2 whole onions, 1 tspn haldi, 1 tbspn ginger garlic paste and half of whole garam masala.Cook on high heat till 3 whistle then lower the heat and cook for another 20mins.
Step2-Open the cooker and remove the whole onion and grind it to paste.
Step3 - In a pan heat oil and add the remaining whole garam masala when it crackels add the pureed onions and  all the dry masala, Saute while you add little by little curd, till oil seprates.
STEP4-Now add this to the cooker with paya and bring everything to a gentel boil, Add in the diluted flour and freshly chopped corriender, mix and pressure cook it till one whistle.
Step5 - Now add in the milk and mix well.Heat ghee in a pan and add 1 tspn of chilly powder add this to the gravy.
Serve hot!!!!

Butter Chicken

INGREDIENTS
500 Gms Chicken
3 tbspn curd
1 tbspn Redchilly powder
1 tbspn dhania jeera powder
1 tbspn tandoori chicken masala
1 tbspn ginger garlic paste
1 tspn garam masala powder
1 tspn haldi
2 tbspn onions barista
3 tbspn tomato ketchup
50 ml fresh cream
1 tspn kastoori methi
2 tbspn butter
3 tbspn oil

METHOD
Step1 - Marinate chicken in curd, dry masalas, ginger garlic paste and salt for 2 hours, pressure cook it and shred the chicken.
Step2 -Heat oil and butter, add kastoori methi followed by birista and tomato ketcup, saute it till oil seprates.
Step3 - Now add the shreded chicken and all the masala left in the cooker.
Step4 -Cover and cook on low heat for 15-20 mins and in the end add fresh cream and mix.
Garnish and serve hot!!!!

Fresh Strawberry with Cream

With strawberries in full season I couldn't have given this yummmyyy dessert a miss, so I thought of making it today as Sunday is a day of total indulgence!!!!!

INGREDIENTS
500gms Strawberries (washed and sliced)
1 cup powdered sugar
1 tbspn lime juice
500ml tropolite whipping cream (available at super markets or Crawford market Aarif stores)
4 scoops of Strawberry icecream

METHOD
Step1 - In a non stick pan add 400gms of sliced strawberries, sugar and lime juice.Cook on medium heat till sugar is dissolved and strawberries are soften.
Step2 -Thaw the whipping cream and whip it with hand blender till soft peaks are formed.
Step3-In a glass/bowl add whipped cream, top it with icream and a dollop of fresh strawberry puree
Step4 -Garnish it with left over strawberries

Serve ASAP because I doubt if your family could resist it!!!!!

Malai Chicken Biryani

INGREDIENTS
500 Gms Chicken (boneless and diced)
1 Cup curd
100 ml fresh cream
50 gms kaju (grinded to paste)
4 tbspn birista
2 tbspn chopped green chillies
1 tbspn ginger garlic paste
1 tbspn jeera powder
1 tspn garam masala powder
1 tspn ajinomoto
2 Potatoes cubed and fried till tender
1 capcicum chopped
1 cup chopped corriender and mint leaves
2 tbspn butter
2 tbspn olive oil
500 Gms Basmati rice boiled
Salt to taste

METHOD
Step1 -In a mixing bowl take chicken and add all the above ingredients (except for potatoes, oil , butter and rice) marinate the chicken for 2 hours.
Step2-In a high wall vessel heat oil and butter, add in the marinated chicken and cook till oil seprates.(make sure that heat is not too high and that you are stirring it occasionally because kaju in the marinate which has a tendency to stick to the bottom )
Step3 - Now add potatoes and chopped corriender and mint leaves.
Step4 - Layer it with basmati rice, cover the vessel with aluminum foil and let it simmer on low heat for 20 mins.

Serve Hot with Raita!!!!

Tandoori Chicken Pizza

Now this one was realy instant as I jus picked out stuff stored in my fridge, dressed them, layed them on pizza bread and topped it with cheese...
So here is a recipie freshly out of my fridge...Hehehehehehe

INGREDIENTS
1 Cup Tandoori Chicken shredded (tandoori chicken I had made last night for dinner)
1 chopped tomatoes
1 chopped onion
1 chopped capcicum
2 tbspn shezwan sauce (made by me, I have blogged the recipe earlier)
1 tbspn chilly sauce
1 tbspn tomato ketchup
1 tbspn mixed italian herbs
1 cup grated cheese
2 tbspn olive oil
3 pizza bread

METHOD
Step1 -Heat oil in a pan and add mixed herb followed by all the other ingredients except for cheese.Mix it all well and cook for a while on high heat.
Step2 -Layer it on pizza bread and top it with grated cheese
Step3-grill in oven (20mins approx on 180°) or on a covered non stick pan(till the cheese melts)
Serve straight out of the oven!!!!

Garlic Cheese Chicken

INGREDIENTS
500 Gms chicken (boneless cut into strips)
1 capcicum (cut into strips)
2 tbspn kaju paste
100ml amul fresh cream
50 gms cheese grated
1 tbspn chopped green chillies
3 tbspn butter
2 tbspn oil
2 tspn maida
100 ml milk
3 tbspn crushed garlic
1 tbspn chilly sauce
1 tbspn mixed italian herbs
1 tspn ajinomoto
1 tspn jeera powder
Salt to taste

METHOD
Step1 - In a mixing bowl mix water and maida and set aside
Step2- heat butter and oil and add in the mixed herbs,when it crackels add the chicken strips,shallow fry and remove on a plate
Step 3 -Add the milk followed by the diluted maida, when it thickens add chilly sauce, jeera powder, cheese, kaju paste, fresh cream,ajinomoto and salt.Mix it all well and cook for few minutes
Step4-Now add in the chicken and let it simmer.
Step5-In a seprate pan heat 1 tbspn butter and 1 tbspn oil and add garlic, Saute it and add the capcicum and chillies. Transfer this to the chicken
Step6-mix all well and serve hot!!!!