BANANA SHAKE

Ingredients

1 1/2 cup milk
2 bananas, sliced and frozen
2 teaspoons honey
1/2 teaspoon vanilla extract

Method

mix it well on blender

1:51 PM | | 0 Comments  

CURD RICE


Ingredients

1 cup boiled Rice
2 cups Yogurt (Curd)
2 tblsp Oil
1/4 cup Milk
Finely chopped Coriander Leaves
1-2 Green Chilies
1 tsp Chana Daal
1 tsp Urad Daal
1 tsp Mustard Seeds
1 1/2 tsp finely chopped Ginger
2 tblsp desiccated Coconut
1/2 tsp Salt


Method

  • In a saucepan heat 2 tablespoonful of oil.
  • Add mustard seeds to the oil.
  • When the mustard seeds start popping add chana and urad daal.
  • After a minute, add in the ginger, coriander and green chilies.
  • Saute them for a minute. Take the pan off the gas.
  • Add in the rice.
  • Mix the salt and desiccated coconut.
  • Just before serving, mix all the ingredients with yogurt (curd) and milk.

1:43 PM | | 0 Comments  

COCONUT CAKE



Ingredients

6 oz. flour
3 oz. butter
4 oz. castor sugar
a little milk
2 small eggs
3 oz. desiccated coconut
1 small tspful baking powder


Method
  • Cream the butter and sugar, and add the beaten eggs gradually.
  • Then add the flour, baking powder and the coconut and, lastly, a little milk.
  • Put the mixture into a prepared cake tin and bake in a moderate oven for about 1 1/4 hours.

1:41 PM | | 0 Comments  

CHICKEN PAKORA


Ingredients

500 gm Boneless Chicken Pieces
2 tbsp Oil
1 tsp Ground Cumin
1 1/2 tsp Salt
1-2 each Chopped Green Chillies (Jalapeno)
1 Chopped Onion
1 tsp Ginger-Garlic paste
2 tsp Vinegar
1 cup Curd
1 tsp Lemon juice


Method

  • Put everything but chicken and batter in blender and blend till fine
  • Marinate the chicken pcs with the resulting mixture
  • Keep in the fridge for 40 minutes.
  • Put chicken in batter
  • Deep fry it until its colour changes to golden brown Condiments
  • Serve the chicken pakora with coriander or mint chutney or tomato ketchup

1:19 PM | | 0 Comments  

CHICKEN QURMA


Ingredients

1 (2 1/2 pound) cut-up chicken
2 cups yogurt
3 cloves garlic
2 medium onions, chopped
1 tsp paprika
2 tsp fresh ginger, chopped
2 tsp peanut or sunflower oil
2 tsp ground coriander
1/2 tsp ground chili
1 tsp cumin
Seeds of 2 peeled cardamom pod
1 tsp poppy seed
1 tsp turmeric
1 bay leaf
2 tbsp fresh coriander, chopped


Method

  • Place chicken in bowl and marinate in yogurt, 1 clove garlic, half an onion, paprika, ginger, salt and pepper for a few hours.
  • Heat oil in large heavy casserole; gently sauté remaining onion and garlic for 1 minute. Remove and set aside.
  • Add to casserole the coriander, chili, cumin, cardamom seeds, poppy seed and turmeric. Fry for a few minutes. Add the chicken. Pour enough water to cover and add remaining marinade.
  • Add onion and garlic with bay leaf. Simmer 45 minutes or until chicken is tender. Sprinkle the chicken korma with fresh coriander and serve.

12:54 PM | | 0 Comments  

CHICKEN TIKKA


Ingredients


-2 Skinless Chicken Breasts Halves
- 1 Tsp Ginger Paste
- 1 Tspgarlic Paste
- 1 Tsp Salt
- 1 Tbs Chili Powder
- 1/2 Cup Lime Juice
- 1/4 Cup Water
- 3 Tbs Oil

Method

WARNING: This is a VERY HOT recipe that I came up with, but its absolutly DELICIOUS! (If you don't pass out)
Mix all the ingredients together except for the chicken to make the marinade. With a sharp knife make 4-5 deep cuts in the chicken breast width wise. Marinade the chicken in the mixture overnight.
Before you cook the chicken, sprinkle 1/4 tsp of red chili powder evenly over each peice. Grill it on a BBQ or
broil it in an oven for 35 minutes

12:45 PM | | 0 Comments  

CHICKEN BIRYANI



Ingredients

1 kg Chicken (pieces)
• 500 gm Basmati Rice (washed and soaked for 30 min)
• 4 tbsp Garam Masala (whole)
• 4 tsp Garam Masala Powder
• 50 gm Butter
• 4 tsp Garlic (chopped)
• 1 cup Onions (sliced)
• 4 tsp Ginger (chopped)
• 3 tsp Red Chili Powder
• 1 tbsp Coriander Powder
• 5 tbsp Oil
• 2 tsp Turmeric Powder
• 2 cup Curd (yogurt)
• 3/4 cup Tomato (chopped)
• 4 Bay Leaves

For the marinade :

• 1-1/2 tsp Red Chilli Powder
• 2 tsp Ginger (chopped)
• 2 tsp Garlic (chopped)
• 1 tsp Garam Masala Powder
• 1 tsp Turmeric Powder
• 1 cup Yoghurt
• Salt

For garnishing:

• 1/2 gm Saffron (dissolved in 1/2 cup milk)
• 2 tbsp Rose Water

Method
•Put all the ingredients of the marinade in a bowl and mix well.
•Add chicken pieces to it and leave for an hour.
•Now boil water, add 1/2 of the whole garam masala, bay leaf, and rice in it.
•Cook the rice until 3/4 th is done, drain and keep it aside.
•Heat oil in a thick bottomed pan and add remaining whole garam masala.
•Allow it to crackle, add sliced onions and cook it till light golden brown.
•Add 1 tsp of the remaining garam masala and all the remaining ingredients.
•Cook for 5 minutes, combine marinated chicken with it.
•Cook until chicken is tender.
•Place alternate layers of chicken and rice.
•Now sprinkle saffron, remaining garam masala powder and butter in between the layers and on the top.
•Carefully end it with the rice layer topped with saffron & rose water.
•Cover and seal it with an aluminum foil.
•Cook it further on low flame for 10-12 minutes.
•Chicken Biryani is ready to serve.

12:41 PM | | 0 Comments  

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