Chicken Tikka

Ingredients

Boneless skinless chicken breasts 1 kg

Plain natural yogurt 2 cup

Garlic clove, finely chopped 4

Curry powder 2 tsp

Fresh ginger, finely chopped 1 inch

Paprika 1/2 tsp

Ground cumin 2 tsp

Ground coriander 2 tsp

Tomato paste 2 tbsp

Lemon juice 2 tbsp

Directions

In a bowl, mix together all the ingredients except the chicken; refrigerate overnight.

Add the chicken breasts, cut in 1, 1/2 inch cubes, to marinate in before-mentioned bowl; cover and refrigerate for at least 4 hours.

Preheat the oven to 350 degrees F.

Bring the chicken to room temperature and skewer on bamboo skewers (soaked in water for 30 minutes).

Place on a baking tray and bake in the oven for about 20-35 minutes.

In the last 5 minutes of cooking, you can drizzle 3 tablespoons of butter over the chicken (optional).

Balushahi

Ingredients

•Refined flour (maida)                1 1/2 cups

•Baking soda                             1/4 teaspoon

•Pure ghee                                 6 tablespoons + for deep-frying

•Yogurt,whisked                        4 tablespoons

•Sugar                                       2 cups

•Milk                                         2 tablespoons

•Pistachios,finely chopped          4-5

Method

Sift the flour and baking soda together into a large bowl. Add six tablespoons ghee and rub it into the flour mixture till it resembles breadcrumbs. Meanwhile cook the sugar with one cup water, stirring occasionally, till all the sugar dissolves. Add the milk so that the scum rises to the surface. Carefully remove this scum and discard. Continue to cook till the syrup reaches a two string consistency. Add the yogurt to the flour and knead into a soft dough. Take care not to overwork the dough. Cover the dough with a damp cloth let it stand for forty five minutes. Divide the dough into twelve equal portions and shape into smooth balls. If you wish you can make them smaller. Make a slight dent in the center of each ball with your thumb. Keep the balls covered. Heat the remaining ghee in a kadai on medium heat. Gently slide in the dough balls, a few at a time, and deep fry on low heat. If necessary you may place a tawa below the kadai so that the ghee does not get too hot. Gradually the balushahis will start floating to the top. Turn gently and cook on the other side till golden. The entire process may take around half an hour to forty five minutes. Drain on absorbent paper. Set aside to cool for forty five minutes or till they reach room temperature. Soak the cooled balushahis in warm syrup for two hours. Gently remove the balushahis from the sugar syrup and place on a serving plate. Garnish with chopped pistachios. Let it remain thus for two to three hours when the sugar syrup will form a thin white layer over the balushahis. Serve.

Egg Parantha

Ingredients

•Whole wheat flour (atta)                                      2 cups

•Salt                                                                     to taste

•Egg,boiled                                                            4

•Green chilli,chopped                                             2

•Fresh coriander leaves,chopped                            2 tablespoons

•White pepper powder                                            1/4 teaspoon

•Egg,whisked                                                          6

•Onion ,chopped                                                    1 small

•Oil                                                                        to shallow fry

Method

Sieve whole-wheat flour with salt into a bowl, add sufficient water and knead to a soft dough. Cover with a muslin cloth and set aside. Grate boiled eggs into a bowl. Add half the coriander leaves, green chillies, salt and white pepper powder and mix. Divide the dough into eight portions. Roll out each portion into a roti as thin and as big as possible. Place some stuffing in the centre and fold in the four ends over each other to make a square packet. Roll it slightly. Heat a tawa, place the parantha over it. Add onions to the whisked eggs along with salt, remaining coriander leaves and mix well. Flip the parantha and drizzle some of the beaten egg over it. Drizzle some oil all round and fry till golden. Flip over, drizzle some of the beaten eggs and oil and fry till this sides too turns golden. serve hot.

Lemonade

Ingredients

6 lemons

1 cup white sugar

6 cups cold water

Directions

Juice the lemons to make 1 cup of juice. To make your labor easier, FIRMLY roll the lemons between your hand and counter top before cutting in half and juicing.

In a gallon pitcher combine 1 cup lemon juice, 1 cup sugar, and 6 cups cold water. Stir. Adjust water to taste. Chill and serve over ice.

Fried Chicken

Deep South Fried Chicken

Ingredients

1 cup shortening

2 cups all-purpose flour

1 teaspoon salt

1 teaspoon ground black pepper

1 (2 to 3 pound) whole chicken, cut into pieces

Directions

Heat the shortening in a large, cast iron skillet over medium-high heat.

In a brown paper lunch bag, combine the flour, salt, and pepper. Shake two chicken pieces in the bag to coat, and place them in the skillet. Repeat until all of the chicken is coated and in the skillet.

Fry the chicken over medium-high heat until all of the pieces have been browned on both sides. Turn the heat to medium-low, cover, and cook for 25 minutes. Remove the lid, and increase heat to medium-high. Continue frying until chicken pieces are a deep golden brown, and the juices run clear.

Grilled Shrimp

Grilled Marinated Shrimp

Ingredients

1 cup olive oil

1/4 cup chopped fresh parsley

1 lemon, juiced

2 tablespoons hot pepper sauce

3 cloves garlic, minced

1 tablespoon tomato paste

2 teaspoons dried oregano

1 teaspoon salt

1 teaspoon ground black pepper

2 pounds large shrimp, peeled and deveined with tails attached

skewers

Directions

In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.

Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

Gujarati Kadhi

Ingredients

•Gram flour (besan)                                 2 tablespoons

•Yogurt                                                   2 cups

•Ginger-garlic-green chilli paste                1 teaspoon

•Salt                                                        to taste

•Mustard seeds                                       1/2 teaspoon

•Cumin seeds                                          1/2 teaspoon

•Curry leaves                                          8-10

•Dried red chillies,broken                        2

•Asafoetida                                            a pinch

•Cloves                                                  3-4

•Cinnamon                                             1 inch stick

•Radish,cut into thin strips                       1 small

•Potato,cut into thin strips                       1 small

•Ripe banana,cut into round slices           1 medium

•Sugar                                                    1 teaspoon

•Fresh coriander leaves,chopped            1 tablespoon

Method

Whisk together the gram flour, yogurt and ginger-green chilli paste to make a smooth mixture. Add three cups of water and salt and mix well. Set aside.

Heat the oil ghee in a deep pan and add the mustard seeds, cumin seeds, curry leaves, red chillies, asafoetida, cloves and cinnamon.

When the seeds splutter, add the radish and potato (if using) and mix. Add one cup of water and cook on medium heat till the vegetables are cooked.

Add the yogurt mixture and continue to cook, stirring continuously, till the mixture thickens slightly. Adjust the salt.

Add the banana slices (if using) and sugar and mix lightly.

Serve hot garnished with the fresh coriander.

Fried Chicken

Herb-Fried Chicken

ingredients

1              pound chicken, washed and cut into 8 serving pieces

2              cups all-purpose flour

½             cup snipped fresh sage or parsley

1              teaspoon cracked black pepper

3              eggs

½             cup milk

Peanut oil for frying

Small fresh sage leaves

Lemon wedges

directions

1. Sprinkle chicken pieces with salt and pepper. Refrigerate, covered, 2 to 4 hours.

2. In bowl combine flour, the 12 cup herbs, and pepper; set aside. In shallow dish whisk together eggs and milk. Dip chicken in egg mixture then coat with flour mixture. Repeat.

3. In deep 12-inch skillet add oil to depth of 1 inch (oil will rise as chicken is added.) Heat oil to 350 degrees F over medium-high heat.

4. Gently lower four chicken pieces at a time into hot oil, (oil may spatter). Cook 14 to 16 minutes, turning after 8 minutes, or until brown and crisp and chicken is no longer pink (170 degrees F for breasts, 180 degrees F for thighs). Oil temperature will drop when chicken is added; adjust heat as needed to maintain oil temperature at 325 degrees F. Drain chicken on wire rack or paper towels. Place in preheated 300 degree F oven while frying remaining chicken. To serve, top with sage leaves and lemon wedges. Makes 6 servings.

Image and Recipe Credit: www.bhg.com

Gobi Matar ki subzi

Ingredients:
Cauliflower – 1kg
(Break into small flowerets and keep the stalk aside – you can use it up in the parathas)
Peas – 1/2 cup
Cumin seeds – 1 tsp.
Carom seeds – 1 tsp. (Do not omit this – they have a lovely flavor)
Fennel seeds – 1/4 tsp.
Freshly pounded coriander powder – 1.5tsp.
Freshly pounded cumin seed powder – 1/4tsp.
Turmeric powder – 1/4tsp.
Chilli powder – To taste
(keep it a little high as the sweetness of peas and cauliflower will supress the zing)
Dry mango powder – 1/8tsp. or more as per taste.
Dry fenugreek leaves (Kasuri methi) – 1 tsp. (optional)
Coriander – chopped rough – 1tbsp.
Mustard oil – 2tbsp.

Method:
Heat oil in a wide wok to smoking hot and put off flame. Heat again to medium hot and crackle cumin, carom and fennel seeds.

Add the cleaned, washed and drained flowerets and mix well. Add 1/2 of the total salt needed. Cover and cook on medium flame stirring every once in a while so that cauliflower sweats and gets half cooked.

Now add the peas and cover and cook till done to a bite. Add the spice powders, adjust salt and saute well till the powders are incorporated evenly.

Add the kasuri methi and saute for another minute. The vegetable should be completely dry and the flowerets a little brown.

The burnt ones taste very good!  Great with rotis and rice.

Pneer Tikka

Ingredients:

1 Large block of Paneer
1 onion
1 Capsicum
1 Tomato
Few Mushrooms
Finely chopped Coriander leaves
To Marinade:
1/2 cup Curd  (plain yogurt)
1 tsp Garlic paste
1 tsp Ginger Paste
2 tsp Tandoori powder
1 tsp cumin (jeera) powder
2 tsp Chaat powder
Salt to taste
Red chili Powder to taste

How to make indian paneer tikka recipe :

• Cut Paneer into long 1/2" thick cubes.
• Cut all vegetables into cubes.
• Mix all ingredients for marinade and keep aside.
• Add the left marinade to the vegetables.
• Brush the marinade to the paneer and refrigerate it for 3 hours.
• Heat oil in a kadhai and fry marinated paneer till fully done.
• Also fry other vegetables.
• In a plate arrange fried vegetables and then paneer.
• Garnish with coriander and lemon slices
• Serve tandoori paneer tikka hot with hari chutney.

Masala Tea

Ingredients:

• 1 Cup milk • 2 Cups water • 4 tsp Tea leaves • 1 Piece cinnamon • 1 Chunk dried ginger • 3 Cardamoms, crushed • 3 Cloves • 2 Black peppers • Sugar to taste

How to make Masala Chai:

• Boil two cups of water. • Add all ingredients except sugar and milk. • Boil for about 30 seconds. • Allow it to stand for a minute. • In a pot, heat the milk. • Filter the tea into cups. • Now add milk and sugar. • Masala tea is ready to serve.

chicken paprika

ingredients

8  ouncesfresh mushrooms, sliced (3 cups)

1  medium onion, chopped (1/2 cup)

2  clovesgarlic, minced

1/4  cupmargarine or butter

2 to 3  teaspoonsHungarian paprika or paprika

1/4  teaspoonpepper

2  cupscubed cooked chicken (10 ounces)

1  14-1/2-ounce canchicken broth

2  tablespoonstomato paste

1  8-ounce cartondairy sour cream or light dairy sour cream

3  tablespoonsall-purpose flour

  Hot cooked wide noodles

  Snipped parsley (optional)

directions

1. In a 10-inch skillet cook mushrooms, onion, and garlic in melted margarine or butter over medium heat about 5 minutes or until vegetables are tender. Stir in paprika and pepper. Cook and stir for 1 minute more. Stir in cubed cooked chicken, chicken broth, and tomato paste. Bring to boiling.

2. Stir together sour cream and flour. Stir into mixture in skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve chicken mixture over noodles. Garnish with snipped parsley, if desired. Makes 4 servings.

nutrition information

Per serving: Calories 587, Total Fat 32 g, Saturated Fat 12 g, Cholesterol 127 mg, Sodium 670 mg, Carbohydrate 44 g, Fiber 3 g, Protein 32 g. Daily Values: Vitamin A 32%, Vitamin C 5%, Calcium 11%, Iron 4%. Percent Daily Values are based on a 2,000 calorie diet

Image and Recipe credit: http://www.recipe.com/chicken-paprika/

chocolate mousse

chocolate-malted mousse

For an elegant dessert try this chocolaty mousse recipe topped with cocoa-flavored whipped cream.

ingredients

2  oz.malted milk balls (about 2/3 cup)

4  oz.milk chocolate, coarsely choppedsee savings

3  oz.bittersweet chocolate, coarsely chopped

3  cupswhipping cream

1/3  cupchocolate malted milk powder

2  Tbsp.chocolate liqueur, almond liqueur, or milk

1/2  tsp.vanilla

1  Tbsp.sugar

2  tsp.unsweetened cocoa powder

  Malted milk balls (optional)

directions

1. Place the 2 ounces malted milk balls in large resealable plastic bag and finely crush with rolling pin. Set aside.

2. For mousse, in small saucepan heat milk chocolate and bittersweet chocolate with 1/4 cup of the whipping cream over low heat until smooth, stirring constantly. Stir in malted milk powder, liqueur, and vanilla. Cool to room temperature.

3. In large chilled mixing bowl with chilled beaters beat 1-3/4 cups whipping cream to stiff peaks (peaks stand straight). Stir about 1/2 cup of the whipped cream into melted chocolate mixture; fold chocolate mixture back into remaining whipped cream. Fold in crushed malted milk balls. Spoon into 1-1/2- to 2-quart dish or 8 to 10 small bowls or glasses. Cover and refrigerate 1 to 24 hours.

4. In medium chilled bowl combine remaining 1 cup whipping cream, sugar, and cocoa powder; beat to soft peaks. Spoon on mousse. Top with malted milk balls. Makes 8 to 10 servings.

nutrition information

Per serving: Calories 520, Total Fat 43 g, Saturated Fat 27 g, Monounsaturated Fat 12 g, Polyunsaturated Fat 1 g, Cholesterol 127 mg, Sodium 90 mg, Carbohydrate 31 g, Total Sugar 24 g, Fiber 2 g, Protein 4 g. Daily Values: Vitamin C 2%, Calcium 12%, Iron 6%. Percent Daily Values are based on a 2,000 calorie diet

Image and Recipe credit: http://www.recipe.com/chocolate-malted-mousse/ 

Hyderabadi Biryani

Hyderabadi Biryani

Ingredients

•Mutton,a mix of chops,marrowbone and shoulder pieces          500 grams

•Basmati rice                                                                            1 1/2 cups

•Salt     

•Bay leaves                                                                              2

•Green cardamoms                                                                  10

•Black peppercorns                                                                 25-30

•Cinnamon                                                                              3 inch stick

•Oil                                                                                         1 tablespoon + to deep fry

•Onions,sliced                                                                         5 large

•Caraway seeds (shahi jeera)                                                  1/2 teaspoon

•Cloves                                                                                   10

•Ginger paste                                                                          1 tablespoon

•Garlic paste                                                                           1 tablespoon

•Red chilli powder                                                                  1 tablespoon

•Yogurt                                                                                  1 cup

•Fresh coriander leaves,torn                                                    2 tablespoons

•Fresh mint leaves,torn                                                            2 tablespoons

•Pure ghee                                                                              4 tablespoons

•Black cardamoms                                                                  2

•Saffron (kesar),mix in 1/4 cup milk                                         a few strands

Method

Heat five to six cups of water in a deep pan. Add drained rice, salt, bay leaves, five green cardamoms, seven to eight black peppercorns, one cinnamon stick and cook till three fourth done. Drain and set aside. Heat sufficient oil in a kadai and deep-fry half the onion slices till golden. Drain and place on an absorbent paper. Grind caraway seeds, one cinnamon stick, remaining black peppercorns, cloves and remaining green cardamoms to a fine powder and set aside. Take mutton pieces in a bowl. Add ginger paste, garlic paste and salt and mix. Add the spice powder, red chilli powder, half the fried onions crushed, yogurt, coriander leaves, half of the mint leaves and one tablespoon oil and mix. Let it marinate for about two hours in the refrigerator. Heat two tablespoons ghee in a pan, remaining cinnamon and black cardamoms and sauté till fragrant. Add remaining onions and sauté till light golden. Add marinated mutton, stir and cook on high heat for three to four minutes. Cover, reduce heat and cook till almost done. Heat the remaining ghee in a thick-bottomed pan. Spread half the rice in a layer. Spread the mutton over the rice. Sprinkle remaining torn mint leaves. Spread the remaining rice. Sprinkle saffron milk. Cover and cook under dum till done. Serve hot with a raita of your choice.

Blueberry Cheesecake

Blueberry Cheesecake

Ingredients
300 gms mascarpone
250 gms whipped cream 
70 gms butter  
1 pkt marie gold biscuit
10 gms Gelatin
150 gms blueberry sauce 
35 gms castor sugar

Method

1. Add 10 ml water in gelatin, put on double boiler.
2. Crush biscuit, mix with butter, set it in the base of the ring mould. Bake at 150°C for 15 minutes. Remove from oven, keep it aside to cool down.
3. Whisk cream properly, add melted gelatin, add this mixture to mascarpone cheese at room temperature.
4. Pour the half mixture in the mould over biscuit crust. Spread 50 gms blueberry sauceon it and add the rest of the mixture. Refrigerate for one and a half hour to set. Spread remaining blueberry sauce on top.
5. Cut into desired portion size. Serve cold. 

BBQ Chicken

Burnt Garlic & Thyme-rubbed BBQ Chicken

Ingredients
1 boneless chicken leg
1 boneless xhicken breast
100 gms rice
25 ml BBQ sauce
2 gms rosemary
5 gms burnt garlic
125 gms zucchini
50 gms red pepper
50 gms yellow pepper
10 gms mixed fresh herbs

Method

1. Marinate chicken with burnt garlic, rosemary, salt, oil and pepper overnight.
2. Cook on charcoal grill carefully.
3. Serve hot with herb rice, BBQ sauce & grilled vegetables.