25 Feb 2016

Strawberry Bavarian


Ingredients

Strawberry puree 1 cup
Lemon juice 1 tsp
Sugar ½ cup
Gelatin 1 tbsp
Water ¼ cup
Whipped cream 1 ½ cup
Strawberry essence ½ tsp
Strawberry slices for garnishing
Extra cream for garnishing

Cooking Method

Add strawberry puree, essence, lemon juice and sugar in small cooking pan.
Dissolve gelatin in ¼ cup water and mix with strawberry mixture and cook till sugar dissolve.
Remove from heat and allow to cool for 5 minutes.
Beat cream till slightly thick. Add 1 cup beaten cream in the strawberry mixture and beat until combine.
Transfer mixture in a serving bowl and chill till firm.
Garnish with remaining whipped cream and strawberry slices.

Chicken Bread Pakora


Ingredients

Chicken boti boneless 10 piece
Bread Crumbs 1 packet
Egg Whites 2
Green Chilies 4 (chopped)
Bread Slices 6
Black Pepper 1 tsp (crushed)
Red Chili Powder 1 tbsp
Corn flour 1 tbsp
Rice flour 2 tbsp
Oil as required
Salt to taste
To Boil Chicken:
Garlic 2 cloves
Black Peppercorn 4
Salt to taste

Cooking Method

Boil boneless chicken with garlic cloves, black peppercorn and salt.
Shred the chicken properly.
Cut the edges of the bread slices, soak the slice in the water then press slices to squeeze out water.
Now mix together, shredded chicken, bread crumbs, bread slices, red chili powder, black pepper, green chilies, corn flour, rice flour, salt and egg whites.
Mix it well and keep it for some time.
Heat oil in the pan and make small pakora of the mixture.
Deep fry them till they are golden brown.
Serve them hot with tomato ketchup.

24 Feb 2016

Khoya Gajrela




Ingredients

Grated carrot ½ kg
Khoya 125 grams
Sugar 25 grams
Milk ½ litre
Rice flour 1 tbsp
Ground cardamoms 4-5
Chopped almonds 25 grams
Chopped pistachios 25 grams
Kewra 2 tbsp
Zerda colour ¼ tsp

Cooking Method

Grate the carrots and soak them in water.
Then boil milk in a pan and add in sugar, carrots and rice flour, cook on a low heat.
Keep stirring in frequently, add the cardamoms and let it cook for 15 minutes.
Now when the carrot softens, add in khoya, zerda rung, kewra, chopped almonds, chopped pistachios and mix in everything together.
Take it out in dish and serve chilled.

Chicken and Onion Soup



Ingredients

Stock 4 cup
Chicken 1-1/2 kg (boneless)
Ginger 1 tbsp (finally chopped)
Salt ½ tsp
Tomato ketchup 1 cup
Green Onion 1 cup
White paper ½ tsp
Vinegar 1 tbsp
Green chili 1 (finally chopped)
Soya sauce 1 tbsp
Eggs 2 (beaten)
Corn flour 4 tbsp (mixed in little water)

Cooking Method

In stock add boneless chicken cubes, ginger and salt then let it cook for 5 minutes on low flame.
Now add Tomato ketchup, green onion, white paper, vinegar, green chili and soya sauce then at the boiling point add beaten eggs and stir spoon continuously.
Now add corn flour paste while stirring; cook for a minute and close the stove.
Now pour in the serving dish and serve hot.

Irani Raita



Ingredients

Yogurt (whisked) 2 cups
Cucumbers (chopped deseeded) 4
Honey 1-1/2 tbsp
Walnuts (chopped) 5-6
Raisins (chopped) 7-8
Roasted cumin powder 1/2 tsp
Salt to taste
Fresh coriander leaves (chopped)

Cooking Method

In large bowl combine chopped cucumbers, yogurt, honey, walnuts, raisins, cumin powder, salt to taste and half of coriander leaves and mix well.
Garnish with remaining coriander leaves.
Serve chilled as an accompaniment to biryani.

22 Feb 2016

Darbari Fish


Ingredients

Fish ½ kg
Ginger garlic paste 2 tbsp
Salt to taste
Lemon juice 1 tbsp
Cumin powder 1 tsp
Coriander powder 1 tsp
All spice powder ½ tsp
Chili powder 1 tsp
Tomato paste 2 tbsp
Red food color 1 – 2 drops
Carom seeds ½ tsp
Coriander leaves 2 tbsp
Mint leaves 2 tbsp
Flour ¼ cup
Water 3 – 4 tbsp
Oil ¼ cup

Cooking Method

Wash ½ kg fish and cut into small cubes.
In a bowl mix together ginger garlic paste, a little salt and lemon juice.
Marinate fish cubes with the mixture.
In another bowl mix together cumin powder, coriander powder, all spice powder, chili powder, tomato paste, red food color, carom seeds, coriander leaves, mint leaves and flour.
Mix very well and make into a thick paste with water as required.
Now coat the marinated fish cubes with prepared paste.
Now shallow fry with oil from both sides till golden brown and crisp.
Remove from frying pan.
Put in a serving platter.
Serve with any dip or sauce.

Nan Khatai


Ingredients

Flour 12 ounces
Clarified butter 6 ounces (melted and chilled)
Caster sugar 6 ounces
Cardamom powder 1 tsp
Baking powder 2 tsp
Baking soda ½ tsp
Egg yolk for brushing
Pistachio 2 tbsp for topping (chopped)

Cooking Method

Beat clarified butter and sugar together with cardamom powder until light and fluffy.
Sieve together flour, baking powder and baking soda.
Now fold this into clarified butter mixture.
Knead well with your palms, leave it aside to rest for 15 minutes.
Make medium size ball, flatten, put them in a grease baking tray, brush with egg yolk.
Sprinkle chopped pistachio and bake on 190 degree for 15 minutes.

Strawberry Juice



Ingredients

Strawberries 1 cup
Lime juice 1 tbsp
Sugar 3-4 tbsp
Salt 1/4 tsp
Iced water 1-1/2 cup
Ice cubes 5-6

Cooking Method

Wash, all and cut up strawberries.
Put strawberries, lemon juice, sugar and salt in blender.
Blend till smooth strain seeds in to strainer.
Transfer strained juice again into blender put ice cubes and blend till ice crushed.
Pour in to glasses garnish with strawberry and serve.

21 Feb 2016

Chicken White Karhai



Ingredients

Chicken 500 grams
Yogurt 250 grams
Ginger garlic paste 2 tbsp
Green chilies 4-5
Crushed coriander seeds 1 tbsp
Crushed cumin seeds 1 tbsp
Crushed black pepper 1 tsp
Cream ½ cup
Oil 1 cup
Salt to taste
Ginger 1 medium piece
Fresh coriander ½ bunch

Cooking Method

Heat oil in pan and fry the chicken till slightly brown. Then add ginger garlic paste, cook for a minute.
Add crushed cumin seeds, crushed coriander seeds, crushed black pepper, yogurt, and 1-1/2 cup of water; cook on high flame until chicken tender.
Add green chilies and cream cook mix it well and remove from heat.
Garnish with ginger and chopped coriander and serve it.

Sabzi Pulao



Ingredients

Rice ½ kg (boiled)
Green Peas 1 cup
Potatoes 2
Carrots 2
Green Chilies 6
Butter 50 gm
Currants 100 gm
Black Pepper 1 tsp
Cumin Seeds 1 tsp
Salt 1 tsp
Oil 4 tbsp

Cooking Method

In a pan, heat butter add black pepper, salt, cumin seeds, green chilies and water cook on low flame.
When stock 1/4 cup stock is left, removes from the stove.
In another pan, heat oil and add potatoes, carrots, green peas and fry then add water.
When vegetables are tender and water dries, add boiled rice, salt and mix.
Then add currants, stock, let it simmer for 10 minutes.
Delicious pulao is ready.

Gajar ka Achar



Ingredients

Carrot 1/2 kg
Salt 1-1/2 tsp
Green chillies 15
White vinegar 1 cup
Sugar 3 tbsp
Garlic 15-20 cloves
Cauliflower 200 gms
Crushed mustard seeds 1 tbsp
Crushed red chilli 1-1/2 tbsp

Cooking Method

Scrape and slice the carrots lengthwise.
Cut cauliflowers in to medium pieces.
Now in a pot cook vinegar then add sugar cook it till melt.
Now remove from heat and add all spices and vegetables and toss to mix.
Heat oil and as soon as oil begins to smoke remove it from the heat and cool it for 5 minutes,then transfer in to a sterilized glass jar.
Consume this pickle after a few days and shake the jar two or three times daily.
Chef's tips:Wash all vegetables and drain the water, spread vegetables on a clean cloth or towel dry properly.

Daal Makhani



Ingredients

Whole black lentils 1 cup
Butter 3 tbsp
Medium onion 1 chopped
Green finger chilies 2 chopped
Garlic cloves 2 chppped
Salt to taste
Turmeric ½ tsp
Hot chili powder ¼ tsp
Red kidney beans 1 cup
Ginger 1 tsp
Garam masala 1 tsp
Milk 1 cup
Coriander leaves 1 hand full

Cooking Method

Soak the lentils and red beand in water overnight.
Boil both by adding 1 jug of water.
Cover and simmer for half an hour, until the lentils are tender.
In a pan, melt butter.
Add the onion, chilies, garlic and fry for 7 minutes, stirring occasionally.
Add the salt, turmeric, chili powder, half garam masala, and then add the lentils and remaining cooking water.
Mix and add the ginger.
Fry over a medium heat for 5 minutes, stirring occasionally, and simmer for 10 minutes.
Sprinkle over the garam masala and put the remaining butter on top.
Swirl in the milk and sprinkle over the coriander.
Serve with naan.

Crunchy Chicken Burger



Ingredients

Chicken fillet 4
Bun 4
Eggs 2-3
White flour 1cup
Mayonnaise 1/2cup
Fresh warm milk 1/2cup
Corn flour 1/2cup
Sugar 1tsp
Baking powder1tsp
White cumin power 1tsp
Mustard paste 1tsp
Soya sauce tbsp
White vinegar 1tbsp
Chicken flour 2tbsp
Butter 2tbsp
Hot sauce 2tbsp
Oil for frying
Salt as required

Cooking Method

In a tray add white flour, corn flour, sugar, salt, baking powder, mustard paste, chicken flour, and white cumin powder.
Mix all the ingredients together.
In a separate bowl rub the chicken fillets with 1tbsp Soya sauce and 1tbsp white vinegar.
Dip each fillet in a beaten egg and roll in the dry mixture until fully coated.
Repeat this step 3-4 times.
Heat oil in a wok and fry the fillets till they turn golden brown.
Toast buns on a heated griddle.
Pour milk onto each bun half.
Spread mayonnaise and butter on the base of each bun and top with a chicken fillet.
Add hot sauce on top.
Cover with the other bun half and serve with French fries.

Beef Malai Boti


Ingredients

Beef boti ½ kg
Tikka boti masala 2 tbsp
Ground ginger 1 tbsp
Red chili powder 1 tbsp
Garam masala powder 1 tsp
Salt to taste
Raw papaya paste 2 tbsp
Ground green chilies 4
Yogurt 1 cup
Oil ½ cup
Lemon 2
Fresh cream 1 cup

Cooking Method

Lightly flat beef boti with hammer.
In a bowl put beef boti, tikka boti masala, ground ginger, red chili powder, garam masala powder, salt, papaya paste, green chilies and yogurt. Marinade it for half an hour.
Put beef mixture in a pan and cook on slow flame until tender and water dries.
Now add oil and cook till oil comes on top.
Then add lemon juice and cream and simmer for 5 minutes.
Serve delicious malai boti with roghani naan.

Milk Bread


Ingredients

Milk 1/2 cup
Castor sugar 1 tbsp
Butter 1 tbsp
Salt to taste
Plain flour 3 cups
Yeast 1/2 tbsp

Cooking Method

In a pan add milk, castor sugar, butter, yeast and salt.
Heat it lightly.
Add the above heated milk in plain flour and make its soft dough.
Grease a container and add the prepared dough in it.
Leave it for a while.
After that grease a double breadbox and place the dough in it, spread it.
Cover the box before placing it in the oven for 45 min at 357 degrees.
Take the bread out of oven.
Cover it well with some clean kitchen cloth, let it cool.
Once the bread cools down, take it out in a serving dish.
Brush it with milk and serve.

Eggless French Toast


Ingredients

Milk ½ cup (boiled)
Bread slices 4
Vanilla custard powder 2 tbsp
Sugar 2 tbsp
Butter/oil for fry


Cooking Method

In a bowl mix custard powder and sugar in boiled milk.
Grease a non-stick frying pan with butter or oil. Dip bread slice quickly in milk mixture from both side and fry it until golden brown from both sides.
Note: In case you do not have custard powder replaces it with corn flour and ½ tsp vanilla essence.

Pakora Sandwich



Ingredients

Bread Slices 8
Potatoes ¼ kg (boiled and mashed)
Green coriander 2-3 tbsp (chopped)
Green chili 2 (chopped)
Salt 1 tsp
Chat masala 1 tsp
Chili flake 1 tsp
Whole coriander 1 tsp
Cumin 1 tsp
Pomegranate seed 1 tsp
For the Batter:
Gram flour 1 cup
Chili flake 1/2 tsp
Pomegranate seed ½ tsp
Chat masala 1 tsp
Cumin seed ½ tsp
Whole coriander ½ tsp
Salt 1 tsp
Water as required

Cooking Method

In a bowl add gram flour, chili flakes, pomegranate, chat masala, cumin seed, whole coriander and salt add water make thick batter.
In boiled potatoes add all ingredients pomegranate seeds, chili flake, cumin, whole coriander, chat masala, chopped green coriander and green chili, mix well
Cut rounds of breads with cutter and now cut half of each circles with help of knife.
Place potato mixture on half of each bread circle and spread evenly then place another half of bread slice press slightly.
Now dip into gram flour batter and deep fry.
Pakora sandwich is ready.