Chicken Akhni Pulao

CHICKEN AKHNI PULAO
Recipie by Huda Zariwala

INGREDIENTS
750gms Chicken with bone
2.5cups basmati rice
2 large onions chopped
2 large tomatoes chopped
2 cups mix Veges
5+half cup water
Whole garam masala (1badi elaichi,1 badiyan ka bhool,1javitri,1peice dalchini,2-3 choti elaichi,1tspn zeera)
1tbspn Ginger garlic paste
1tbspn Dhania Zeera powder
Few slit green chillies
5-6tbspn oil
Salt to taste

METHOD
-In a heavy bottom vessel heat oil add in the whole garam masala followed by onions.
-Just wen onion start turning golden add in tomatoes followed by gng paste, chillies,dhania jeera powder and salt.Give it a nice mix
-Now add in the chicken and veges and Potatoes.mix well
-Add in the rice n mix well
-Add in Approx 4-5cups of hot water and cook on high flame,stir occasionally to avoid rice frm sticking at base
-When there is only 10%water remaining to be soaked in by rice,sim the gas and set the pulao on dum...
-Let it cook covered on a very low flamw fr approx 20mins..switch off the gas and let it cool down for another 20mins.
DO NOT OPEN THE LID IMMEDIATELY AFTR SWITCHING OFF THE GAS...
Ur Chkn Akhni Pulao is ready to serve...

BESAN KE LADOO

Recipe inspired by Sheeba
Besan ka Ladoo
INGREDIENTS
500gms Besan (jada besan)/ Chickpeas flour
500gms Boora sugar or take normal sugar and grind into very fine powder.
400gms Ghee
Handful of Almonds and 1 pinch of cardamom powder.
METHOD
-Take besan aka chickpeas flour
and dry roast it for about 10mins on low flame.
-Then add Ghee to this and continue roasting till it releases aroma, it will take about 20 mins, keeping in mind you do this in low flame.
-When done add about 2 tbsp of water to this and immediately you will see that the besan mixture releases bubbles.
-Don't worry just keep cooking on low flame stiring it continuously till all the bubbles disappear.
-Then add chopped almonds and crushed cardamom seeds mix well.
-Switch off the gas.
-Let it semi cool and then add your Boora sugar, little by little and keep mixing it, till everything is mixed well.
-Finally shape your ladoos, leave it to cool and dry for a couple of hours under the fan and then enjoy with your family.

EXOTIC VEG QUICHE

EXOTIC VEG QUICHE
Ingredients for pie crust
100gms ice cold butter
200gms flour
1egg yolk
3tbspn milk
1pinch baking powder
Method for pie crust
Step1-In processor with kneader attachment add flour, butter and baking powder...give it a whizz fr a min
Step 2-Now add in da yolk n milk n whizz again..it will b soft crumbly texture
Step3-empty it in a bowl and bring it all together and wrap in cling flim and refrigerate it fr 30mins minimum
Step4-When its time to line the pie dish get the pie dough out of fridge,place it in between two sheets of butterpaper n roll it out...it should be half cm thick..
Step5-line the pie dish with the rolled out dough n press on the edges...prick all over with a fork,and blind bake it fr 15mins in a preheated oven

Ingredients for Pie filling
2 cups of mix exotic veg(brocolli,bell peppers,mushroom, zuchini,squash,baby spinach,tofu)
1cup fresh cream
2eggs
1cup cheese grated (i used mix of morzella n processed)
1tbspn mix seasoning and garlic
2tbspn oliveoil

Method
Step1-Heat oil and add garlic n seasoning...add in the veges and sauté fr few mins
Step2-add the filling in the pre blind baked pie crust and top it with cheese
Step3-Whisk eggs n cream and pour it over the pie filling
Step4-Bake it in preheated oven fr 25 mins at 220°
Recipie by Huda @SnSI

Classic Chicken Pot Pie

CLASSIC CHKN POT PIE PARCELS
Ingredients
Puff pastry sheets
1cup diced chkn
2cups mix veg (french beans,carrot,zuchini,babycorn,mushroom)
1tbspn crushed garlic
3/4 cup milk
1tbspn corn flour
Chilly sauce as per taste
2tbspn butter
1tbspn mixed herbs

Method
Step 1-Heat butter add garlic nw add chicken followed by veges...cook fr a while add in chilly sauce and seasoning
Step2-dilute cornflour In milk and to the chkn mix,cook till thickens
Step3-line pie moulds with rolled out paastry sheet then fill pie moulds, over lap the edges, egg wash n bake at 200°fr 20 mins
Recipie by Huda @SnSI

Carrot Capcicum ki Sabzi

MY FAVOURITE
*CARROT N CAPCICUM KI SABZI*
RECIPIE BY HUDA ZARIWALA

INGREDIENTS
500gms Carrots peeled n diced smal
350gms Capcicum diced small
2 Onions finely chopped
1tspn gng paste
1tspn whole jeera
Few curry leaves
1tbspn redchilly powder
1tbspn dhania jeera powder
1tspn haldi powder
2 tbspn Besan mixed with water (thin mix)
Salt to taste
3tbspn oil

METHOD
*Heat oil and add whole jeera followed by curry leaves..now add in chopped onion with gng paste n fry fr few minutes
*Add in the diced carrot with salt,cover and let it cook till carrots r 50%cooked
*Now add in all the spices and mix well
*Add in the Capcicum and mix...Add around 1 cup water,cover n let it cook fr few mins
*Add the Besan slurry to thicken the sabzi cook fr few mins n its READY 💃💃💃💃
I can eat this sabzi fr bgast snacks lunch eve snacks n dinner 7 days a week 😂

INDO CHINESE RAAN KHAPSA

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!!!!

KHEEMA MASALA

INGREDIENTS

500gms Mince Mutton/Chicken(if taking chicken mince,ask for thigh flesh's mince)
2 Onions finely chopped
1 cup Corriendor
1 fist full Mint leaves
6-7 Green Chillies
3 Tomatoes
7-8 Cloves of Garlic
2 inch peice of Ginger
Whole Garam Masala
1tbspn Redchilly powder
1tbspn Dhania jeera powder
1tspn Haldi powder
2tbspn Lime juice
5tbspn Oil
2tbspn Ghee
Salt to Taste

METHOD
Step1-In a mixer grinder make a paste of corriendor,tomatoes,mint leaves,ginger,garlic and green chillies
Step2-In a pan heat oil and ghee,Add in the whole garam masala followed by chopped onions,fry onions till they turn golden
Step3-Now add in the corriendor paste followed by all the dry masalas and salt
Step4-Cook on medium heat till oil seprates,add water if needed to assist the cooking process
Step5-Add in the Mince meat and mix well
Step6-Cover and cook for about 30mins on low flame,Add in the lime juice and mix well...
(Optionally you can add potatoes,peas and dil leaves with the mince meat)
Garnish and serve hot!!!
Recipe by Huda Zariwala @ Sweet and Salty Indulgence