Tandoori Chicken

Ingredients:

Chicken leg pieces 8-12

1 cup Yoghurt

8 tablespoon orange juice

1/2 cup oil

1 packet of Laziza BBQ Masala

Not necessary that you have to use Laziza BBQ you can use any BBQ Packet,since Laziza BBQ Masala has Ginger,Garlic in it,i have not added tht in the ing,so if u use any other packet and it does not have ginger garlic then you need atleast 2 tablespoon of ginger garlic paste.

Method: To prepare the marinate mix together Laziza BBQ Masala 1 pkt,Yoghurt,Orange Juice and oil.

Apply and coat the marinate on chicken and pierce the chicken pieces with fork or knife so the masala seeps everywhere and leave for 2-3 hours.

Arrange Chicken pieces on the oven tray,and put it in pre-heated oven at 375 for 45 mins.Then place the tray under high setting of grill till becomes light brown or pierce the chicken in the rod and BBQ on low coal fire.Serve with Salad and Chutney

Rice with Chilli Chicken and Coconut Cream

Ingredients
500 gms boneless chicken thighs cut into cubes
1 clove garlic crushed
2 tbsp grated fresh ginger
2 round red chilli chopped finely
2 tbsp green chilli paste
1 medium onion sliced finely
3/4 cup coconut milk powder
1/4 cup cashewnut powder
1 bunch finely chopped fresh coriander
2 cups rice
oil


Method:
Marinate chicken in garlic,chilli paste and salt
Heat oil in a wok and stir fry chicken in batches until browned all over and cooked.Remove from wok
Heat oil in same wok and stir fry red chilli,onion and cashewnut pwd
Add coconut milk powder diluted with little water
Add chicken and stir fry
Add chopped coriander.check the seasoning
Serve with plin with rice or make a mould of rice and pour the chicken gravy in the middle

Minced Patties

Ingredients
250 gms mince meat
2 tbsp ginger garlic paste
1 tsp haldi
1 tsp red chilli pwd
bread crumbs
2 eggs
oil for frying

Method:Wash the mince meat and drain out the water the mince should be dry.Mix ginger garlic paste,hldi,red chilli pwd and leave for 15 mins.Make them in round shape and not too thick apply bread crumbs on both side.After you have made all the pattices dip them each in egg and fry till golden brown.serve with sauce.
You can use this pattice for Burger too,you just need the burger buns and pickle,mayo,musturd.
I hope you all enjoy it

Hakka Special Noodles

Hakka Special Noodles
Ing
200 gms Noodles
50 gms prawns (optional)
100 gm chicken diced
1 egg
100 gm cabbage diced
1 carrot diced
4 spring onions diced
1 capsicum diced
1 celery stick
10 cloves of garlic paste
1 tsp tomato sauce
1 tsp soya sauce
5 tbsp oil
1 tsp salt
1 tsp ajinomotto
3 ½ cup water

Method
Boil the Noodles and strain under cold water keep aside
Fry garlic paste in 2 tsp oil and add all the vegetables sauté for 5 mins.add the chkn prawns and noodles and sauté for 5 more mins.Add all the sauces and salt. Decorate with Omelette slices and serve hot

Aloo Gobi

Ingredients

1 Cabbage chopped finely

6-8 flakes of Garlic

2 Green chillies

2 Tomatoes chopped in small pieces

1-2 Potatoes

Salt accd to taste

2 tbsp Oil

1/2 tsp Jeera

1/2 tsp Turmeric

1/2 tsp Red chilli pwd

Method: Wash and cut the cabbage.grind the garlic and chillies together I normally use the fresh one as it gives a diffrent smell but if you have the paste of garlic and chilli then you can use that too for that you will have to use 2 tbsp of the paste.In a vessel heat the oil and add the garlic and chilli saute for few mins and then add the 2 tomatoes ,saute till oil starts leaving,add the masala and then add the cabbage and potatoes,i normally cut the potatoes in round and thin slices you can cut in the manner you want.

cover with lid and cook on medium flame.No need to add water as it will get cooked in the tomatoes.

serve with Roti or Khichdi

Cauliflower Mutton Curry

Ingredients:

1/2 kg Mutton

1 small Cauliflower

1 piece Ginger

1/2 tsp haldi pwd

8 flakes garlic

2 big onion

1/4 bunch coriander leaves

1-2 tbsp Oil

Salt accd to taste

Grind the following

6 red chillies

2 tsp coriander seeds

4 cloves

1 tbsp coconut

6 peppercorns

1 piece cinamon

Method:Clean and cut the mutton into small pieces.Grind ginger and garlic.Apply it to the meat and keep it overnight.Clean and cut cauliflower,soak in luke warm water for a min.

Chop the onions and fry till golden brown.Add the powdered masala and ground masala and fry well.Add the meat and cauliflower,fry for a min.Add water and cook till meat is tender.Add salt and garnish with Coriander leaves

Bread Halwa

1. 4 bread slices (cut into 4 squares)

2. Ghee for frying

3. Milk 5 big tea cups

4. 3-4 elaichi

5. A pinch of saffron

6. Mix nuts powder (almond , pista)

7. Sugar as per taste

Method:

1. Put some ghee in frying pan n fry bread pcs till light brown.

2. In another pan boil milk put fried bread pcs into it

3. Now add elaichi , mix nuts powder, saffron n sugar.

4. Keep stirring till milk is reduced n bread pcs r soft.

5. Your instant n yummy halva is ready.

6. You can even use a week old bread kept in fridge.

Mutton in White Sauce

Ingredients

250 gms Mutton

1 tbsp Ginger garlic and chilli paste

salt according to taste

2 tbsp oil

1/2 cup cashewnuts(Kaju)

6-8 Dry Red chillies(use it moderatley according to your taste)

few curry leaves

1/2 tsp cumin seeds

White Sauce:

Ingredients

1tbsp Flour

2 cups milk

120 gms butter

2 cup stock

Method :Lets prepare the white sauce

Melt the butter in a sauce pan.Take it off the fire and add the flour gradually stirring with wodden spoon.Return to fire for few mins stirring,remove from fire again and add the milk and stock slowly stirring continously(no lumps should be formed) return to the fire and cook till required consistency.

Soak cashewnut and red chillies in little water and let it stay for abt half hr,make a paste of the same .Boil the Mutton in ginger garlic and chilli paste. After the mutton is boiled.In a non stick vessel add 2 tbsp oil after the oil is heated add the cumin seeds and curry leaves,turn the heat to medium and add the cashew and red chilli paste and fry till its little brown be careful tht it does not start sticking to the bottom,add the white sauce and the boiled mutton pieces.

Enjoy with roti or parataha.

Note:you can make the above recipe with Chicken too.

Palak Paneer

Palak Paneer
Ingredients
Palak - 1 bunch (judi)

Tomatoes large - 2

Ginger-garlic paste - 2 tbsp

Dhania powder - 1 tsp

Jeera powder - 1 tsp

Onions 1

Green chillies (hot) 3

Paneer 200 gms

salt

oil or butter - 2 tbsp

cream - 1 tbsp for garnishing

Method
1) Boil water in a vessel and turn off the flame, now put the palak leaves in it keep it covered for 10 min or u pressure cook it for 1 whistle without adding water to the palak. When done, blend it with very little water along with green chillies. This is your palak pulp.

2) Boil tomatoes in water on high flame for 10 min. Peel off the skin and chop it. Put that in the blender and blend it. This is your tomato pulp.

3) Heat 2 tbsp oil/butter in a vessel. Put onion chopped when it turns brown add ginger-garlic paste.

4) Add jeera powder, dhania powder, tomato pulp stir well. Now add palak pulp, salt and cover and cook for 7-10 mins. Put off the flame and add paneer pieces and garnish with cream.

5) Serve hot with chapati, naan or paratha.

Note - Tomato pulp should be half of palak pulp i.e. in the ratio 1:2. Chillies are to be ground with palak to give little teekhapan (hotness) otherwise it does not taste so well. If you want you can fry the paneer pieces and then add to the gravy (without frying will also do). If you think the gravy is too thick then add little warm water to it. Don't make it thin or else u loose the taste and charm of it.

Karhai Gosht

Ingredients:
1 kilo mutton or chicken
2 tsp ginger paste
2 tsp garlic paste
salt according to taste
1 tsp freshly crushed black pepper
1/2 tsp red chili powder
5-6 tomatos (medium size)
3-4 whole green chilies
4 tbs oil

Method:
This dish is best cooked in a Wok (Karahi) but you can usea regular pot if you dont have a Wok.Add the meat in a pot with garlic & ginger and leave on medium heat for the water to dry.When that is done add 3 glasses of water, cover and leave to tenderize.If you're using chicken you dont have to add water and can move on the the next step.When the meat has softened add everything, including the oil, except green chilies & tomatos.Increase the heat to dry water if any then add green chilis & tomatoes.Lower the heat and cook covered for5-10 minutes. Then when the tomatoshave softened, increase the heat andevaporate all the water. The end resultshould be with very little gravy.Serve with Naan

Dabeli Pav

For dabeli masala:
1-2 red chillies (you can make it as spicy as you like)
1 teaspoon coriander seeds
1/2" stick cinnamon
2 cloves
1/4 teaspoon cumin seeds
For the filling :
2 medium size potatoes, boiled and mashed
1/2 teaspoon cumin seeds
a pinch of asafoetida
2 teaspoons dabeli masala
2 tablespoons peanuts
1 tablespoon oi
lsalt
For assembly:
5-6 ladi-pav/ burger buns
1 onion, chopped fine
1/4 cup sev
garlic chutney (optional) & tamarind date chutney
For garnish:
finely chopped cilantroa
handful of pomegranate seeds (optional)

Roast masala ingredients in a pan for a few minutes taking care not to burn them. Grind to a fine powder.Heat oil in a pan and fry peanuts till they turn light brown. Remove and keep aside. Next add cumin seeds; when they splutter add asafoetida, dabeli masala, potatoes, salt and a little water. Toss in the peanuts and mix everything well. Remove from fire.Slice buns into halves and toast them with a little butter on a griddle. Apply garlic chutney if using on one side, tamarind chutney on the other side of the bun. Place a portion of the potato filling in between.Top with chopped onion, cilantro and sev. Press down, garnish with pomegranate seeds and serve immediately.

Dahi Wada

Ingredients
For the wadas

Udad dal (Black gram dal) 1 cup

Mung dal (Green gram dal) 1/4 cup

Salt to taste

Method for Wadas
Soak the two dals for 7-8 hours or overnight.
Grind it to a smooth paste.
Add salt to taste.
Heat oil for deep frying in a kadahi and add spoonfuls of dal batter and fry until the wadas are golden brown.
Drop the hot wads in a bowl of cold water and leave for about 3-4 minutes.
Take each wada out from water, squeeze the water out and set aside.

For the Dahi (yogurt)
Dahi (yogurt) 5 cups(You can use homemade yogurt or low-fat yogurt from the market)

Green chillies, chopped 1 tsp

Ginger grated 1/2 tsp

curry leaves 7-8

Mustard seeds 1/4 tsp

Asafoetida pinch

Salt to taste

Sugar 4 tsps (yogurt should taste little sweet)

Method for making dahi
Blend the yogurt with little water until it is smooth.
Add sugar, salt, green chillies and ginger.
Make a tarka (seasoning) of mustard seeds, asafoetida and curry leaves and add to yogurt.
Keep the yogurt in refrigerator until it is chilled.

Serving the wadas
Arrange the squeezed wadas in a deep dish. Pour the yogurt on the wadas such that all the wadas are covered well by the yogurt. Sprinkle red chiili powder, roasted jeera powder and black salt (sanchal).Serve with sweet tamarind(imli) chutney.

Dabba Gosht

Ingredients:
500gms-boneless mutton (cut into small cubes)
2tblspn-ginger, garlic n chillies paste
1/2cup-coriander leaves (finely chopped)
2-big tomatoes sliced
2-big slice bread (soaked in water for 2-3mins, than squeeze out water)
1/2tsp-white pepper powder
6-eggs
1/2cup-ghee
1/2cup-noodles (boiled)
Salt to taste


Method:
Marinate mutton for sometime in ginger, garlic n chillies paste. After marinating, cook with very little water. When mutton is cooked, there should be just about 2-3 tblsp of water in it. When slightly cool, mix in bread, noodles, chopped coriander, pepper n salt.Heat ghee in a pan till smoke appears. Simultaneously take 4 beaten eggs in a baking dish n pour on it ¾ of heated ghee directly from gas. Spread the mutton mix over it evenly.Put over it tomato slices, pour over it remaining 2 beaten eggs, again pour over it balance hot ghee from gas. Now bake it in a pre-heated oven (180 deg Celsius for 20 min) till egg is well cook, should be slightly soft n not hard, after removing from oven drain out excess ghee. Serve hot with rotis or paratha or have it by itself

Tandoori Chicken Tikka

Boneless chicken - 1kg cut into small piecesKashmiri chilli powder - 2 tsps Lemon juice - 1 tblspSalt - to taste For marination :Yoghurt - 1 cup after having removed the whey by hanging it in a muslin clothKashmiri chilli powder - 1 tspSalt - to tasteGinger paste - 2 tblspnsGarlic paste - 2 tblspns Lemon juice - 2 tblspnsGaram masala pdr - 1/2 tspnmustard oil - 2 tblspnsFor basting : (optional)Butter1/2 tsp chaat masalaFor garnishing : Onion rings & lemon wedges

Preparation Method
Clean the chicken, remove the bones and cut it into small cubes. Apply a mixture of kashmiri chilli powder, lemon juice and salt to the chicken and keep it aside for half an hour.Meanwhile, remove the whey from the curd by hanging it in a muslin cloth for 15 minutes.To this curd, mix kashmiri red chilli powder, salt, ginger and garlic pastes, lemon juice, garam masala powder and mustard oil. Apply this marinade onto the chicken pieces and refrigerate for 4 hours. Heat a non - stick pan, add around4 to 5 tblspns of oil. When the oil becomes hot, fry on a slow flame the chicken pieces. At first, the chicken will leave some water but it will dry up soon and you will start getting a tantalising smell while the chicken is getting roasted. Fry the chicken on the other side also until both sides are reddish brown in colour.Serve hot garnished with onion rings and lemon wedges. Tandoori chicken tikka is ready to eat

Matar Paneer

Matar Paneer
Ingredients
Paneer as required
Peas as required
2 Onions boiled
2 Tomatoes boiled
1/2 tsp Black pepper whole
1 stick laung
2-3 ilaychi
few bay leaves
1 tsp each of Turmeric,Coriander,Redchilly and garam masala pwd
Salt to taste
few clinatro leaves

Method:

Its a simple one Cut paneer into cubes , fry in 1 tsp ghee. Keep aside.Boil onion and then
grind.Boil tomato , peel and grind.Heat oil in a pan , add laung, kali mirchi, badi ilaychi, mustard, and bay leaves.Add onion and cook for a while.Add red chilly pwrd, coriander pwdr, turmeric pwdr, garam masala and salt.fry.Add tomato. Fry.Add Peas and paneer. Cook for sometime.Dress with cilantro and serve.

Malpuva

Ingredients:
100 gms Sugar
3 Eggs
150 gms Maida
50 gms Rawa
Half tea spoon Cardamom Powder
Milk for making paste
Ghee for frying
Malai or Cream
Saffron (kesar) for taste and color

Method:
Mix rawa, maida and milk to make paste
Cover the mixture, and leave it for 6 - 8 hours
Add beaten eggs, sugar, cardamom, saffron and milk to make it a little thick batter
Heat ghee in a pan and pour a large spoon of butter
Fry the malpuva till golden in color and turn it around so that it gets fried on other side.

Serving:
Serve hot with malai or cream

SESAME FRIED CHICKEN

Boneless Chicken cut into 1” pieces 200 gms
Sesame Seeds(Til) 50 gms
1 Egg
Corn flour 7 Tbsp
Flour 1 Tbsp
Oil for Frying
Salt & Pepper to Taste

SCHEZWAN SAUCE
Ingredients
1 Small Onion
5-6 Green Chilies
15-18 Flakes Garlic finely chopped
1 stick Celery
Coriander leaves
1 tbsp Chili Sauce
1 tbsp Soya Sauce
2tbsp Tomato Ketchup
1 tbsp Vinegar
1 tbsp Red Chili powder
1 tbsp Sugara
pinch Ajinomoto
a pinch red colour (not necessary if u don’t have)
4 tbsp Oil
Salt & Pepper to taste

Method:
Method for Sesame Chicken:
Make a Batter with Cornflour, Flour, Egg and water to make a thick droppingConsistency, add Salt & Pepper. Keep aside for half an hour. Dip the chickenPieces into batter roll in sesame seeds and deep fry in hot oil. Serve hotGarnished with chopped spring onions, and Schezwan sauce (recipe follows)



Method for SCHEZWAN SAUCE :

Mix all the finely chopped ingredients together, Add all the remaining ingredientsHeat the oil to smoking point and pour it over the mixture immediately.Leave it to cool for 30 mins before serving.