Ingredients:
• ½ Kg Chicken Boneless
• ½ Cup Fresh Cream
• 1 Tsp Red Chili Paste
• 1 Tbsp Lemon Juice
• 1 Tbsp Ginger Garlic Paste
• 1 Tsp Garam Masala
• 1 Tsp Red Chili Powder
• 1 Tsp Cumin Powder
• 1 Tbsp Oil
• Salt to Taste
Method:
• Wash and clean chicken.
• Cut it into 1 inch pieces and make slits on all sides.
• Mix all Ingredients: along with chopped chicken pieces.
• Allow it to marinate over night.
• Refrigerate it after marinating for one hour.
Ingredients:
Chicken – 1 kg
Chilly powder – 2 tbsp
Coriander powder – 2 tbsp
Turmeric powder – 1 tsp
Garam masala – 1 tbsp
Grinded Ginger – 1 tsp
Grinded Garlic – 1 tsp
Salt, Oil – As required
White part of egg – 3 eggs
Procedure:
1. Slice Chicken in big pieces and make cuts on them.
2. Mix Chilly powder, Coriander powder, Turmeric powder, Garam masala, Grinded Ginger, Garlic and marinate for 45 minutes.
3. Heat the Oil in a Kadai.
4. Dip Chicken pieces in egg white and deep fry.
Most often in the summer, we tend to mistake thirst for hunger and then wonder why we still do not feel satisfied.
At times like this, just grab a glass of water or a healthy drink and you will realise you did not need to eat. Your body was dehydrated and all you needed was to hydrate it again.
If having just water is not interesting enough, you could try the most common Indian summer drink — jaljeera. It’s a healthy alternative to harmful aerated drinks.
Health benefits of its ingredients:
Try out this scrumptious sandwich in breakfast.
Ingredients:
• 2 Slices of brown bread, toasted
• 1 Large hard-boiled egg
• 1 tbsp spring onion, chopped
• 2 tbsp Mayonnaise
• 2 tbsp coriander leaves, chopped
• 1 Leaf of lettuce
• Pepper and salt to taste
Procedure:
• Peel and chop the hard hard-boiled egg.
• Combine together the egg, mayonnaise, onion and coriander, mix well.
• Add salt and pepper to it.
• Spread the egg mixture on the bread, add lettuce to it.
• Cut it in half and serve immediately.
Try out this interesting Parsi recipe.
Ingredients:
10 Pieces chicken
6 Eggs (beaten)
1 Cup bread crumbs
2 tbsp Red Chilli powder
1 tbsp Turmeric powder
1 tbsp Garam masala
2 Ginger
6 Garlic flakes
Salt to taste
Procedure:
Grind ginger and garlic and make a paste.
Mix together chicken, salt, turmeric powder, red chilli powder and garam masala.
Add ginger garlic paste.
Marinate for 2 hours.
Steam cook till the chicken is cooked.
Roll each piece in bread crumb.
Put in beaten egg one by one.
Fry rolled pieces till they turn crispy.
Serve hot.
Ingredients:
250 gms fish washed, sliced
1 cup coriander leaves chopped
2 tomatoes finely chopped
8 cloves garlic
2 green chillies chopped
1 tsp methi seeds
1 tsp coriander powder
A pinch turmeric powder
Salt To Taste
oil as required.
Preparation:
Marinate the fish in salt and turmeric powder for 15 minutes.
Shallow fry the fish pieces, drain and keep aside.
Grind the coriander leaves, garlic and green chillies.
Heat oil, add masala paste and fry till the oil separates out.
Ingredients:
4 white fish fillets (steamed and cut into pieces)
2 eggs
A large pinch of salt
A pinch of red chili powder
2 tbsp corn flour
2 tbsp lemon juice
1 tsp chopped coriander leaves
Oil for deep-frying paoda
Preparation:
Beat the eggs, salt, chili powder, lemon juice and coriander leaves together to make a batter. Add corn flour and mix well to form a smooth batter.
Heat oil in a kadhai or deep-frying pan.
Dip each fish piece into the batter and fry in batches till golden and crisp all over.
Serve the fish pakora hot with your favorite chutney or ketchup.
Ingredients:
500 gms fish cut into slices
1 coconut grated
2 tsp til
2 tsp dhania powder
1 tsp mustard seeds
1 tsp jeera
2 tsp khus khus
1/2 tsp haldi
2 tsp chilli powder
2 green chilies
3-4 tbsp oil
1 onion sliced fine
few curry leaves
lemon size tamarind
salt to taste
Preparation:
To make Masala grind the til, dhania, jeera, mustard, khus khus, 1 tbsp grated coconut, chili powder, haldi garlic and 1 onion to a fine paste.
Extract 2 cups milk from the grated coconut. Extract the pulp from the tamarind soaked in 1 cup of water.
Ingredients:
1. Chicken 1 kg
2. Onion (Cut lengthwise) 1 cup
3. Potato 3
4. Garlic (chopped) 1 dessertspoon
5. Ginger (chopped) 1 desertspoon
6. Coconut milk
1st milk 1 cup
2nd milk 2 cup
7. Vinegar 2 desertspoon
8. Cardamom 3
9. Clove 6
10. Cinnamon 1
11. Oil 2 desertspoon
12. Salt As required
13. Pepper powder 1 tablespoon
14. Green chilly (slit in half) 6
15. Curry leaves 1 stem
Procedure:
Wash and clean the chicken pieces.
Peel the potatoes and cut in small pieces.
Aloo ka Chokha is synonymous with Bihar. It is a savoury Bharta made in two ways and goes well with most signature dishes of the state like Khichri and Litti. Aloo ka chokha along with rice, lentil and pickle is a common favourite of the locals.
Fried Chokha
Ingredients:
4 medium sized potatoes, boiled, peeled and mashed
1 medium sized chopped onion
2 tsp chopped garlic
3 whole red chillies
1 tsp cilantro leaves
4 tsp mustard oil
Salt to taste
Procedure:
A spicy dish, Chilli Mushroom goes best with fried rice and steamed noodles.
Ingredients:
• 500 gm Button Mushrooms
• 200 gms Capsicum
• 2 medium sized Onions
• 2 inches Ginger
• 6 flakes Garlic
• 4 tbsp Oil
• 1 tsp Chili Powder
• 2 tsp Dark Soya Sauce
• 2 tsp Vinegar
• 1 tbsp Corn Flour
• 1 cup Water
Procedure:
• Cut mushrooms into halves.
• Cut capsicums into halves, remove the seeds and cut into thin strips.
• Grind onion, ginger and garlic to a paste.
• Heat 5 tbsp of oil. Fry the ground paste.
Ingredients:
1 cup Skimmed Milk
1 tsp Coconut extract
3 tbsp firmly packed Brown sugar
2 cup Ripe Mangoes, chunks
1 tsp Lemon juice
1/4 cup Cornstarch
How to make mango custard:
Combine mango chunks, lemon juice and coconut extract and blend until smooth.
In small saucepan, combine remaining ingredients.
Mix until cornstarch is dissolved.
Stir in mango mixture.
Cook over medium heat, stirring constantly, until mixture comes to a boil.
Continue to cook and stir for 2-3 minutes.
Transfer into a bowl and let it cool.
Chill thoroughly.
Ingredients:
400 ml Fresh Milk
250 ml Ice Water
250 gms Whipping cream
40 gms Gelatine Powder
300 gms Mango Puree
300 ml Water
20 gms Butter
Coconut Powder
200 gms Sugar
How to make mango pudding:
Mix gelatine powder, sugar and water, stir well and bring to boil till sugar dissolves in water.
Add in grease keep aside.
Stir and mix well mango puree, ice water, milk, whipping cream and instant coconut powder.
Mix the sugar solution and puree, stir well.
Pour the mixture into a desired shape mould.
Chill well and serve.
Ingredients:
6 broken into several pieces dried Chilli (Mirch)
2 tblsp Coriander seeds (Dhania)
1/4 tsp Garam masala
How to make kadai masala:
Heat chilies and coriander in a pan, shaking the pan time to time, until they smell fragrant.
Grind and add garam masala.
Wonderful taste of vanilla iced with sugar and milk on heart shaped cookies.
Ingredients:
1 cup Butter (unsalted)
1 cup Sugar
2 Egg
1 tblsp Vanilla
3 cup Flour
1 tsp Salt
1/2 tsp Baking soda
Icing:
1 cup confectioner Sugar (sifted)
2 tblsp Milk
How to make sugar cookie hearts:
Combine butter and sugar till smooth.
Mix eggs and vanilla into the butter mixture.
Mix well.
Combine flour, salt and baking soda together.
Combine it with the butter and egg mixture prepared.
Mix well.
Let it chill for about 2 hours.
Reduce the dough into quarters.
Enjoy the lavish cupcakes with walnuts, vanilla and strawberries.
Ingredients:
1 3/4 cup All purpose Flour
1 tsp Baking Soda
1 cup Sugar
1/2 cup Walnuts (chopped)
2 x Egg Whites
1/2 tsp Vanilla Extract
1/2 cup Vegetable Oil
10 oz pkg frozen sweet Strawberries
If desired Sugar (powdered)
How to make strawberry cupcakes:
In a bowl combine flour, baking soda, sugar and walnuts together.
Beat together egg whites, vanilla and oil in another bowl till well mixed.
Combine strawberries.
Beat in a mixer at slow speed till strawberries are broken somewhat.
Ingredients:
3 cup Flour (no sifted)
2 cup Sugar
1 cup Mayonnaise
1/3 cup Milk
2 Egg
2 tsp Baking Soda
1 1/2 tsp ground Cinnamon
1/2 tsp ground Nutmeg
1/2 tsp Salt
1/4 tsp ground Cloves
3 cup Apples (chopped and peeled)
1 cup Raisins (seedless)
1/2 cup Walnuts (chopped coarsely)
2 cup sweetened whipped Cream with Cinnamon (for frosting and filling)
How to make apple raisin cake:
Flour and grease 2 baking pans.
Mix flour, sugar, mayonnaise, milk, eggs, baking soda, cinnamon, nutmeg, salt and cloves with a mixer for about 2 minutes.
Scrap bowl frequently.
Ingredients:
2cups boiled Rice
1/3rd cup Lemon Rice
6Tbsp Oil
1/2tsp Black Mustard seeds
Few curry leaves
3-4 green chilies
Salt to taste
1/4th tsp. turmeric powder
1/4th cup peanuts
How to make lemon rice:
Heat oil in a pan and add mustard seeds, allow to splutter.
Add turmeric powder and peanuts, fry till brown.
Now add green chilies, curry leaves, salt and fry for 2 minutes.
Take it off from the flame and add lemon juice and mix well.
Now add this to the boiled rice and mix well.Lemon rice is ready to be served.
Learn to prepare the original biryani, cooked in the kitchens of the Nizams of Hyderabad.
Ingredients:
• ½ kg Basmati Rice (semi-cooked)
• 1 kg Boneless Meat (washed and chopped into square pieces)
• 500 gm Curd
• 4-6 tsp Ginger-Garlic Paste
• 4-6 Green Chilli
• 2 Big Onions (sliced)
• ¼ cup Lime Juice
• ½ tsp Red Chilli Powder
• A pinch of Caraway Seeds (Shahi Zeera)
• 5-6 twigs Coriander Leaves (chopped)
• 5-6 twigs Mint Leaves (chopped)
• 2 pinch Saffron
• 1-2 Cinnamon
• 2-3 pods Cardamom
• 2-3 drops Saffron Color
Ingredients for gobi parantha recipe:
4 cups Whole Wheat Flour (Atta)
2 cups Grated Cauliflower (Gobi)
Coriander leaves (finely chopped)
1-2 Chopped Green chilies
1″ Ginger Chopped
Salt, Red chili powder & Garam Masala as per taste
1/2 tsp Ajwain (optional)
Butter /Oil for frying
Preparation for Gobhi Paratha:
Make dough out of whole-wheat flour (atta), as you would do for any paratha/roti.
Mix grated cauliflower, green chilies, ginger, coriander leaves, ajwain, chili powder, salt, and garam masala as a filling in paratha.
Ingredients:
Whole Wheat flour (atta) as per consumption
Eggs (same as number of parathas)
1 tbsp Oil
Butter /oil for frying
Salt as per taste
How to make egg paratha:
Make dough out of whole-wheat flour (atta),1tbsp oil and salt as you would do for any paratha/roti.
Make dough 30 minutes before and cover it with moist muslin cloth.
Take a Ping-Pong ball size lump of dough. Now roll it slightly using dry flour.
Now nicely spread little oil over it and fold it in a semi circle shape.
Ingredients:
To make the cutlet:
3 Potato (Aloo)
1/4 tblsp Coriander Leaves (Dhania Patta)
1/2 tblsp Garam Masala
1/4 tblsp Cumin Seed (Jeera)
1/4 tblsp Turmeric (Haldi)
Bread crumbs
Oil
To make ragada:
1 tblsp Chaat Masala Powder
1/2 tblsp Ginger Garlic Paste
Chickpeas (brown) (Chana)
1/4 tblsp Baking Soda
4 tblsp Oil
1/4 cup Curd (Dahi)
1 Onion (Pyaj)
1 Tomato (Tamatar)
1/2 tblsp Garam Masala
1/4 tblsp Turmeric (Haldi)
1/2 tblsp Red chili pepper (Lal Mirchi)
Coriander Leaves
How to make ragada patties:
Ingredients:
To make puri:
1 cup Semolina (Rava / Suji)
3 tblsp Fine Wheat Flour (Maida)
1/4 tsp Baking Soda
Oil to deep fry
To make pani:
1/2 cup Tamarind (Imli) Pulp
2 cups Water
2 tblsp roasted Cumin Seed (Jeera) Powder
2 tblsp un-roasted Cumin Seed (Jeera)
Coriander Leaves
3 Green Chilly (Hari Mirch)
2 tblsp Mint Leaves (Pudina Leaves) Chutney
1 tblsp Black Salt (kala namak )
2 tblsp Jaggary (Gur)
How to make pani puri:
To make pani:
Measure all ingredients.
Adjust spices and tangyness to taste.
Find out how to make baghare baigan hyderabadi style which has coconut, tamarind and tadka of curry leaves.
Ingredients:
500 grams Brinjals
4 medium Onions
5 grams Ginger
2 nos. Garlic cloves
12 grams Coriander seeds
40 grams Sesame seeds
70 grams Peanuts
5 grams Cumin seeds
3 grams Poppy seeds
20 grams Dessicated coconut
2 grams Fenugreek seeds
2 grams Turmeric powder
5 grams Red chilli powder
6 grams Jaggery
75 grams Tamarind
4 grams Curry leaves
As per taste Salt
120 ml Oil
How to make baghare baigan:
Ingredients:
1 kg fish
1/2 cup curd
1/2 cup onion paste
2 tsp ginger paste
1 tsp garlic paste
1 tbsp coriander paste
6 cardamom
1 inch cinnamon
2 tsp salt
3/4 cup ghee or oil
6 green chilli
2 tbsp kewra
1 tbsp sugar
1 tbsp lemon juice
Preparation:
Use large fish for korma.
Do not cut the fish into too small pieces.
Carp is great for Korma.
Except for the green chilles and kewra, add all the rest of stuff into the cooking dish. Mix well. Heat covered in low heat.
Turn over the fish once (be careful).