Baked Albaik Chicken (diet version)

   INGREDIENTS N METHOD FOR CHICKEN
3-4 chkn breasts flattened
Juice of 2 lime
1tbspn Gng paste
1tbspn paprika powder
Salt to taste
Flour as needed
2 whisked egg whites
Crushed corn/wheat flakes as needed

*Marinate the chicken in lime juice,gng paste,salt and paprika powder for 2-3 hours
*Roll each piece of chicken first in flour then dip in egg whites and finally roll it in crushed corn/wheat flakes
*Grease a baking tray and keep the chicken pieces on it and bake it in the preheat oven for 20-25 mins at 180°

INGREDIENTS AND METHOD FOR VEGES
300gms All mix Vegetables diced and blanches as per choice I prefer babycorn, broccoli,carrot,beans,pokchoy, asparagus
1 tbspn butter
1tbspn garlic crushed
1 tbspn mixed herbs

*heat butter add in the mixed herbs followed by blanced veges
*Toss it and serve

MEMONI DHOKRE

INGREDIENTS n METHOD FOR MUTHIYA
Bajra flour-1.5kg
Rice flour-250gms
Ghee-1.5tbspn
Oil-150ml
Grated fresh coconut-1whole
Haldi-1tspn
Jeera powder-tbspn
Chilly powder-1tbspn
Gng paste-1tbspn
Whole dhania grounded-2tbspn
Warm water-as per requirement
Salt-as per taste

#mix all form a dough and make MUTHIYA
Set aside
#leave some mixed dough to add in gravy

INGREDIENTS N METHOD FOR GRAVY
Guavar-250gms
Cauliflower-500gms
Valour-250gms
Capsicum-250gms
Chana soaked n boiled-250gms
Watane soaked n boiled-250gms
Brinjal small-1kg
Tomatoes-2kg
Drumsticks-6-8pcs
Potatoes-2kg
Chilly paste-3tbspn(green chilly n garlic)
Kadi patta
Dhani powder thick-2tbspn (bhur bhura)
Dhania barik-2tbspn
Haldi-1tspn
Red chilli powder-2tbspn
Jeera powder-2tbspn
Garam masala powder-1tbspn
Grated coconut-1 whole
Oil-200ml
Ghee-100ml
Salt to taste

#Heat oil n ghee add kadipatta,followed by all the dry spices and chilly paste
#Add all veges,add potatoes first let it cook for while then add all other veges and sprouts except for cauliflower and capcicum,Add enough water to soak in all the veges approx 2.5lit
#Wen the veges are almost cooked add in the MUTHIYA along with cauliflower,capcicum and grated coconut,bring it to a gentle boil
#Now mix a slurry of left over muthiya dough and add to the mixture to thicken the gravy
#Let it simmer for about 30-45 mins
#Dhokras are best served with Fried Red Masala fish

SUKHRI

SUKHRI
RECIPE BY HUDA JOHARI ZARIWALA@SNSI

INGREDIENTS
1 cup thin poha (thin poha is different then regular poha,so ask for baarik poha)
1cup fresh grated coconut
4-5 tbspn sugar
1 tbspn rose water
Chopped dry fruits as per choice

METHOD
* Roughly wash the poha and let it drain,do not soak or wash too much
*Mix in the remaining ingredients with the poha
*Serve cold

Chicken White Korma

WHITE KORMA
Recipe by Huda Johari Zariwala @SNSI
INGREDIENTS FOR WHITE GRAVY BASE
3 large onion Chopped
1 tbspn garlic
6-8 green chillies
50gms kaju 
4 tbspn oil
Whole garam masala ( 1badi elaichi,2 choti elaichi,1 javitri,1tspn grated jaifal,1 badiyaan phool,1tspn zeera,1 stick dalchini)

METHOD FOR GRAVY
*Heat oil and add in whole garam masala followed by onions,fry till onions turn golden.
*Add garlic and chillies followed by kaju and cook for some more time

INGREDIENTS FOR WHITE KORMA
500 gms boneless chicken 
100gm curd
100gm fresh cream
1tbspn dhania jeera powder
1tspn jeera powder
1tbspn kasturi methi
2tbspn butter
2 tbspn oil

METHOD FOR WHITE KORMA
*In a mixer grind gravy mix,curd,cream,dhania powder and garam masala powder to a smooth paste
*In a pan heat oil and butter add kasturi methi and add chicken peices,fry and remove them
*Now in the same pan add the gravy paste and cook till oil seprates
*Readd the fried chicken,cover and cook on low heat for some time
*Adjust salt 

Singaporean Noodles

SINGAPORIAN NOODLES
Recipe by Huda Johari Zariwala@ SNSI

INGREDIENTS
2 packets of Noodles boiled
2 cups chopped veges
1 tbspn chopped ginger garlic n chillies mix 
1 tbspn of 5spice mix (mixed with haldi and diluted in water)
1 tspn haldi powder
2 tbspn chilly sauce
2 tbspn tomato ketchup 
1 tbspn wooster sauce 
1 tbspn soya sauce
2 tbspn oil
Salt to taste 
Spring onions for garnish 

METHOD 
*In a wok heat oil and add chopped ginger garlic n chillies mix followed by all the veges 
*Now add in diluted spice mix and all the sauces with a tspn of diluted cornflour and mix well
*Add in the Noodles, scrambled eggs n boiled shredded chicken (optional) and give a quick stir.
*Garnish with spring onions and serve hot

Chicken With Crackling Spinach

CHICKEN WITH CRACKLING SPINACH
Recipe by Huda Johari Zariwala @ SnSI

INGREDIENTS
500gms Fried chicken chunks (marinate chicken in 1 egg,1tnspn gng paste,2 tbspn cornflour,2 tbspn rice flour and salt,let it rest for an hour and then deep fry it and set aside)
1cup chopped Veges (zuccini,masroom,bany corn,bell peppers)
1 tbspn ginger garlic n chillies mix
2 tbspn honey
3 tbspn tomato sauce
1 tbspn wooster sauce
1 tbspn chilly sauce
1tbspn soya sauce
2 tbspn oil
Spring onions for garnish
Salt to taste
3 cups of finely chopped and fried Spinach (deep fry chopped spinach and season it with powder sugar and chilly flakes)

METHOD 
*In a pan heat oil and add chopped ginger garlic and chillies
*Now add in the chopped veges and chicken
*Add all the sauces and roasted sesame seeds
*Give it all a quick mix 
*Serve on a bed of crackling spinach
*Garnish with spring onion

No Knead Donut

NO KNEAD DONUT
Recipe by Huda Johari Zariwala@ SnSI
INGREDIENTS 
500gms flour
2tspn yeast activated in water
150ml milk
150gm butter
3 eggs
3 1tbspn vanilla essence
50 gms sugar
4 tbspn honey
Salt to taste

METHOD 
*Sift the dough and mix in salt and yeast
*In a seprate bowl mix in milk,melted butter,sugar and honey
*Add the wet ingredients to dry ingredients and mix with spatulla till its nyc and smooth
*Covet with cling film and let the dough sit fr 2hrs at room temperature 
*Now let it rest in fridge for over night 
*Remove dough roll out and cut in desired shape
*let it rest again for 30 mins
*Deep fry in oil

Classic Chocolate Chip Brownie

CHOCOCHIP BROWNIE
Recipe by Huda Johari Zariwala@ Snsi
INGREDIENTS 
125gms flour
125gms sugar powder
125gms dark chocolate compound 
100gms butter
2 eggs
Chocolate chips as needed

METHOD 
*Melt in choclate and butter to smooth glaze and set aside
*Pre heat the oven on full wack
*Whisk in sugar,eggs and vanilla essence till light and fluffy
*Add in the choclate butter glaze and whisk
*Fold in the flour and choco chips
*line a baking dish and bake for 30 mins at 160° c 

Classic Pizza Base & Pizza Sauce

RECEPIE1-PIZZA DOUGH
INGREDIENTS 
500gms Maida flour
2tbspn yeast (activated in water)
1 cup milk
2 tbspn oil 
Salt to taste

METHOD 
*combine all ingredients and make a semi soft soft dough
*knead it well and let it rest for an hour 
*Use as needed 

RECIPIE 2-PIZZA SAUCE 
INGREDIENTS 
2 tomatoes chopped
2 onions chopped
2 capcicum chopped
1 tspn mixed herbs
1 tspn chilly flakes
4 tbspn tomato ketcup 
2 tbspn olive oil
Salt to taste

METHOD
*In a pan heat oil and add chilly flakes and mixed herb followed by all the chopped veges
*When tje Veges are cooked add in salt and ketcup and cook for one more min.
*Let the mix cool,grind to paste n store in an air tight jar in fridge
*use as needed
RECIPE BY HUDA JOHARI ZARIWALA @ SNSI

Tomato Soup

Ingredients
500gms Tomato
1 potato
1 carrot
1 onion
1 tbspn sugar
1 tbspn vinegar
1 tbspn chilly sauce
1 tspn red chilly powder
10gm butter
1 tspn jeera
Fried bread peices to serve with

METHOD
#Dice all the veges and pressure cook them with 5-6 cups of water.
#Once cooked blitz them, you can seive it or let it be with all the fibres,I don't seive
#put it back on stove and add in sauces,salt,vinegar,sugar and bring to boil
#In a pan heat butter,add zeera and chilly powder,add it to the soup.
#serve hot wit fried bread(croutons)

Chilla (spicy crepes)

CHILLA (SPICY CREPES)
RECEPIE BY HUDA JOHARI ZARIWALA @SNSI

INGREDIENTS
2 Eggs
2 Cup Milk
1 Cup Maida
4 Tbspn Rawa
2 pinch Baking powder
Salt to taste
Chopped chillies and Corriendor
Oil for greasing
Around 1 cup water to adjust batter consistency

METHOD
Step1-In a blender add in egg,milk,maida,Rawa,salt,baking powder and water,blend it to a pouring consistency.
Step2-Add in chopped corriendor and chillies and mix
Step3-Grease the pan and pour a laddel full of batter to the pan,swirl the pan to speard the batter,drizzle littel oil over the edges and flip the chilla.

P.S- batter should be pouring consistency (thick soup consistency) free flowing

MUTTON KORMA

INGREDIENTS
1Kg Mutton
500gm Dahi
1 cup crushed Birista
1tbspn ginger garlic paste
1 packet Shaan korma masala OR You can add in the below masalas if you don't have the korma masala
(1tbspn red chilly powder
1tbspn dhania jeera powder
Whole garam masala
1tspn ginger powder
1tspn aamchur powder
1tspn anar Dana powder
1tspn garam masala powder
2-3 almonds
1tbspn kaju powder
2-3 dried plums)
4tbspn ghee
3-4 diced and fried potatoes
Salt to taste

METHOD
#Marinate the mutton in all the ingredients except for ghee and potatoes and leave it aside for minimum 2 hrs in fridge(I marinate overnyt)
#In a pressure cooker heat ghee and add in the marinated mutton,cook till oil separates,now add around 1cup or less of water and pressure cook it till mutton is tender
#Open the pressure cooker and add in the fried potatoes,Adjust the salt
Serve hot with Naan or Jeera Rice
**Please note if you are using Shaan Korma masala,use salt wisely as it already has salt in it.
RECIPIE BY HUDA JOHARI ZARIWALA@ SNSI

Raan Masala

RAAN MASALA

Recipe by Huda Johari Zariwala @ Sweet n Salty Indulgence

 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!!!

Paya Soup

PAYA SOUP
INGREDIENTS
6 paya
3 large onions
1tbspn gng paste
Whole garam masala
1tbspn haldi
Salt
2tbspn flour
1cup milk
Chopped mint and corriendor
3tbspn ghee
1tbspn jeera n curry leaves

Method
Step1-In a pressure cooker add paya with water,gng paste,onion,haldi,whole garam masala and salt.Cook till payas are tender
Step2-remove payas frm tjhe stock and set it aside.Now add flour,milk,mint and corriendor to the stock and blend it
Step3-Add bak the paya and bring the soup to boil
Step 4-Heat ghee add zeera and curry leaves and add the wagaar to soup
Recipie by Huda @ SnSI

Mutton Chop

MUTTON CHOP
Recipe by Huda Johari ZARIWALA @ Sweet n Salty Indulgence
INGREDIENTS 
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
Panco 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,recoat in panco crums and fry on medium high heat till gold.
Serve hot with lime

Indo Chinese Raan Khapsa

INDO CHINESE RAAN KHAPSA
Recipe by Huda Johari ZARIWALA @ Sweet n Salty Indulgence
INGREDIENTS AND METHOD FOR PREPING THE RAAN

MARINATE THE RAAN IN FOLLOWING INGREDIENTS
1.5-2kg Raan
4tbspn lime juice
2tbspn vinegar
1 big packet of Everest Tandoori masala
2 tbspn Ginger Garlic paste

*Marinate the Raan over night and then Pressure cook it
*Do Dhungaar and set the Raan Aside

INGREDIENTS AND METHOD FOR INDO CHINESE FLAVOURED RAAN KHAPSA GRAVY

1 Whole cooked Raan (follow the direction above)
2 chopped onion
5 tbspn freshly chopped Ginger,Garlic and green Chillies
2cup Shezwan sauce
1cup Tomato Ketchup
5tbspn Worstsheir Sauce
2tbspn Soy Sauce
1cup Chilly Sauce
2-3 Capcicum Diced
Spring Onions as needed
Fist full of chopped mint and Corriendor leaves
Slurry of Cornflour
5 to 6 tbspn oil
Tandoori red Cooking colour if needed

*In a Wok heat oil and fry the onions till golden,Now add in all the sauces and Fry on high heat
*Add in the cooked Raan and the Leftover Masala
*Cook on high flame till Raan is well coated in Sauces
*Add in Capcicum and the Cornflour slurry to thicken the gravy till the desired consistency
*Do Dhungaar once Again.

INGREDIENTS AND METHOD FOR PREPARING KHAPSA RICE

1kg Basmati rice (soaked for 30mins and then boiled with whole garam masala)
1 packet Shaan Bombay Biryani malasa
2 Capcicum finely chopped
Fist full of Chopped Corriendor and mind leaves
Fist full of Birista
3-4 tbspn oil

*Heat oil and add in the capcicum followed by birista and biryani masala,chopped mint and Corriendor
*Fry for a min and Mix it with the boiled rice

For Assembling INDO CHINESE RAAN KHAPSA
*Layer a Thaal with Rice and in Center keep the Raan and Add the gravy over it
*Garnish with spring onion,tomato
slices,cucumbet,carrot and boiled egg
Serve Hot!!!!

FISH EGG(Aani)MASALA

*FISH EGG (AANI) MASALA*
RECIPE BY HUDA JOHARI ZARIWALA @ SNSI

INGREDIENTS
500 gm fish eggs boiled n sliced
1cup coconut
2 tomatoes
4-5 green chillies
1 full pod of garlic
1 tbspn chilly powder
1 tbspn dhania jeera powder
1 tspn haldi powder
1 tspn mustard seeds
Few curry leaves
3-4  dry kokam
3 tbspn oil
Salt to taste

METHOD
Step1 - In a mixer grind coconut, tomatoes, chilly and garlic to fine paste.
Step2 - Heat oil in a kadhai and add mustard seeds when it crackel add curry leaves followed by kokam.
Step3-Add the grinded paste followed by all the dry masalas,sauté on high heat till oil seprates and you can feel the aromas of tangy curry filling ur kitchen. (While u sauté keep adding little water so that your masalas dont burn)
Step4-Add half cup of water and bring the Gravy to boil
Step 5 - Now add the fish eggs and let it simmer for 5 mins.
Serve hot with rice or roti or uppam!!!

I love eating fish egg curry with hot idlis, it tastes divine!!!!

PRAWNS KOLIWADA

*PRAWNS KOLIWADA*
RECIPIE BY HUDA JOHARI ZARIWALA

INGREDIENTS
500gms medium sized prawns cleaned and deveined
1tbspn gng paste
2tbspn corn flour
1tbspn maida
1tbspn chana flour
1egg
1tspn chaat masala
2tspn red chilly powder
2tspn dhaniajeera powder
1tspn garam masala powder
Salt to taste
Oil for deep frying

METHOD
#Combine all the ingredients in a mixing bowl
#Set aside in Fridge for atleast 2 hours
#Heat the oil
#Mix the prawns well and then deep fry them till crisp
#Sprinkel with chaat masala and drizzle lime juice
#Serve Hot!!!

CHOLE BIRYANI

*CHOLE BIRYANI*
RECIPIE BY HUDA JOHARI ZARIWALA @ SWEET N SALTY INDULGENCE

Yes you read it right chole biryani,to be honest my initial plan was to cook chole and chawal the traditional way but as you all know I love giving my twist to the traditional recipies,and I was also bored of cooking regular chicken,mutton biryanis so this twist...
And NO this recipe is not my invention I had read it on the menu of some Veg.Restaurant and had today after contemplating on the recipe I finally decided to give it a try and yes it turned out delicious...

*INGREDIENTS*
250 gms soaked and boiled Chole
250gms curd
100gms chopped tomatoes
100gms birista
2tbspn thinly fragmented ginger
1tspn crushed black pepper
1 tspn garam masala powder
1 tbspn dhania jeera powder
1 tbspn chopped green chillies
1 tspn red chilli powder
1 tspn Aamchur powder
1 tspn fennel powder
Fist full of chopped mint n corriendor
2 potatoes cubed and fried
500gms soaked and boiled basmati rice
Half cup milk infused with saffron and kewra water
3 tbspn pure ghee
3 tbspn oil
Salt to taste

Phew!!! Quite a few ingredients haan..but trust me the efforts will be totally worth it..

*METHOD*
Step 1-In a huge bowl mix in Chole with tomatoes,birista,ginger,chillies, and all the spices along with curd and fried potatoes.Set it aside for 2 hours in fridge
Step2-Now in a High wall thick bottom vessel heat oil n ghee and add the marinated chole to it.Give a quick stir.
Step3-Sprinkle the chopped mint and corriendor and mix well
Step4- Now layer it with rice,pour over the saffron and kewra infused  milk and leave the biryani on dum for 30-40mins on a very low flame.
SERVE PIPING HOT WITH SWEET CURD RAITA!!!
*DO TRY THE RECIPE AND LET ME KNOW HOW DID IT TURNED OUT*

Spicy Quinoa Pancakes

*QUINOA CHILLA*

HEALTHY RECIPIE BY HUDA JOHARI ZARIWALA @ SWEET N SALTY INDULGENCE

Well today I tried Quinoa Flour Chilla and it turned out to be amazing n delicious..Quinoa is considered to be a super food and is nutrition packed it's high on protein,gluten free and rich in fibre...So all those looking out for a healthy weightloss Recipie should go ahead and try this one!!!

*Ingredients*
3 tbspn Quinoa Flour
2 tbspn curd
100ml water (approx)
Cup full of chopped veges I used onion,tomato,capcicum,chillies and corriendor
1tspn red chilly powder
1tspn dhaniajeera powder
Salt to taste
1/2 tspn baking powder
1 tspn pure ghee or butter for making pancakes

*METHOD*
#In a bowl combine all the ingredients and set it aside for 10 mins
#Heat a non stick pan rub littel ghee to it and spread half of the mixture on the pan (this recipe will yield two pancakes)
#Cook on low heat till the top of the pancake appears dried
#Rub little ghee and flip the pancake and cook on the other side
#It takes approximately 3-4 mins on medium heat to be well cooked
#Serve hot with Chutney or Curd
Happy eating

CORN BHAJIYAS

MONSOON SPECIAL
*CORN BHAJIYAS* DITTO TIGERS POINT STYLE
*RECIPE BY HUDA ZARIWALA @SNSI*
INGREDIENTS
2Cups Corn kernels
6tbspn Chana flour
2tbspn Rawa
1tspn red chilly powder
3-4 finely chopped green chillies
Chopped coriander
Salt to taste
Oil for deep frying

METHOD
#Mix in All the ingredients using very littel water
#Batter should be clingy not loose like u make for bhajiyas
#heat oil and deep fry them till partially cooked
#Remove the half done bhajiyas and set them aside for few mins
#Reheat the oil and re fry the bhajiyas till golden n crisp
#SERVE IMMEDIATELY