For seafood lovers!! Chilli Garlic Prawn!

Chilli garlic prawn

Ingrediants

2 tbsp butter

3 garlic cloves sliced

2 red chillies

Medium prawns peeled

1 tomato desseded n chopped

1 tbsp chopped corriander

Method

Melt butter and oil in a pan. Add garilc n chilli. Cook stiring for 1 min. Add prawns n stir occasionally n till it turns pink. Dn stir in tomato n corriander till it cooked nicely. Garnish with corriander leaves.

Serve it with lemon wedges and bread.

Badami murg 

Ingredients

Chicken pieces with bone

2-3 cardamom

1 cinnamon stick

1 tsp cloves

1/2 grated nutmeg

1 finely chopped onion

6 garlic cloves finely chopped

1 tsp jeera powder

salt acc to taste

1 1/2 cup yogurt

1 cup peanut paste

1 cup saffron infused milk

vegetable oil

3 dried chillies

Method

In a pan fry the chicken till its tender.  Now heat a pan, add oil and put  the onions till they are light golden brown. Mix garlic, ginger and keep stirring. Add 2 teaspoons of the grounded spices and mix well.Add  jeera powder, salt (to taste) and toast the spices on high flame. Add water  and cook out the masala. Add the yogurt to this mix slowly while stirring. Then mix in the peanut paste and cook well it. Add the saffron infused milk and stir till gravy thickens.  Keep stirring.Put the chicken in the mixture and let it simmer itill is cooked evenly. Uncover the pan for the last ten minutes of cooking till the gravy has reduced and thickened.

Heat oil in a pan for the tadka and add green cardamom and kashmiri chilli. Add to the chicken before serving it.


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KABULI PULAO

Ingrediants

vegetable oil1 onion, chopped800 g lamb on the bone, chopped  pieces 1 tbsp crushed garlic2tbsp salt8 cups water ⅓ cup white sugar2 tsp garam masala 1½ tsp ground cardamom1 kg basmati rice, soaked in cold water  overnight250 g carrots, sliced (I have kept it optional)1/3 cup sultanas almonds and pistachios, to garnish

Method

Heat oil in a large frying pan over medium-high heat and cook the onion  until golden. Add the lamb, garlic and 1 tbsp of the salt and cook until lamb is well browned on all sides. Add the water, reduce heat to low and cook for 1½ hours, or until lamb is tender. Remove lamb from pan and set aside. Reserve the stock. Place half of the sugar in a saucepan over medium heat. Cook until sugar has caramelised. Pour  1 cup of reserved stock, the remaining salt, 1 tsp of garam masala and a pinch of cardamom. Bring to the boil, then remove from heat and set aside.

Drain the soaked rice. Cook in a large saucepan of boiling water for 5 minutes, or until almost cooked. Drain and return to pan. Pour over the caramelised sugar mixture, add a pinch of garam masala and cardamom, and stir until rice is evenly coated.

Heat 1 tbsp of the oil in a frying pan over medium-high heat. Add the carrot and remaining sugar and stir for 5 minutes, or until lightly caramelised and glossy. Add the sultanas and cook for another 1 minute. Remove from the heat and stir in another pinch of cardamom. Set aside.

Heat the remaining oil in a frying pan until smoking. Pour oil over the rice. Using the end of a large spoon, make holes all over rice to allow it to steam evenly. Top with spiced carrot and reserved lamb. Cover and seal pan with a tea towel, then a lid. Place over high heat and cook for 5 minutes, or until you hear a ticking sound. Reduce the heat to low and cook for another 10 minutes. Remove from the heat and leave, covered, for 10 minutes.Top with spiced carrot, then scatter with almonds and pistachios.

Its weekend !! So why not try something very special from the beautiful land Kashmir!!

Kashmiri Pulao

Ingrediants

Basmati rice 2 cups washed and soaked 

1/2 tsp cumin seeds

2-3 cloves 

 cinnamon

2-3 cardamom

1 bay leaf

2 cups milk 

1/2 cup fresh cream-beaten 

1 tsp sugar 

Salt to taste 

2 Tbsp ghee 

1/2 cup dried fruits (cahew nuts, almonds, raisins) 

1 small onion sliced (for garnish)

Method

Drain rice, keep aside. Mix milk, cream, sugar, salt. Heat ghee in a heavy pan and add cumin seeds, cinnamon, bay leaf, cardamoms, cloves. Add rice and fry in ghee for 2 -3 mins. Add milk mixture and 1/2 cup water. Bring to a boil,cover the lid and simmer till cooked. Mix in dried fruit very gently.Now fry onions till it is golden brown. Garnish it before serving.

Its time for some EGGsotic snack....

Scotch egg

Ingrediants

3 eggs

250 gm sausage meat

1 tsp spring onion finely chopped

1 tsp oregano

1 tsp chilly flakes

1/2 tsp pepper powder

salt acc to taste

1 egg beaten

All purpose flour 

Bread crumbs

Vegetable oil for deep frying

Method

Boil the eggs and peel it and keep it aside. Roll the eggs in the seasoned flour..In a blender put sausage meat,spring onion,oregano and other spices and mix it well.Divide in equal portions.Take each portion make a flat cake enough so that the egg gets rolled up nicely without crack.Place the eggs in the fridge for 15-20 mins. Roll the eggs in the seasoned flour and then in the beaten egg and then in bread crumbs. Heat the oil and now one by one fry the eggs till its nicely cooked. Serve it warm.

here goes one of my favourite....

Chilly Chicken

Ingrediants

Boneless chicken diced

1 egg slightly beaten

1/2 cup corn flour

1/2 tsp garlic ginger paste

Salt acc to taste

Oil for frying the chicken pcs

2 onions sliced

1 tbsp soy sauce

1 tbsp vinegar

 green chillies sliced

White sesame seeds roasted for garnishing

Method

In a bowl mix the beaten egg corn flour ginger garlic paste and salt together, mix it well. then put the chicken pcs in the batter. Keep it aside for half an hour. In a pan heat oil and deep fry the chicken pcs.Now in a wok heat oil and stir fry it till it becomes translucent.  Add the green chillies salt soy sauce vinegar and the fried chicken pcs. Mix it wel for a few mins. Garnish it with roasted sesame seeds...

In a mood of having some yummy dessert.. Here it goes Classic Indian Dessert i.e Kulfi!!

Kesar Kulfi

Ingrediants

1 ltr full fat milk

1/3 cup sugar

1/4 tsp cardamom powder

3 strands kesar(saffron)

Method

In a bowl soak the saffron in a little milk and keep aside. In a non stick pan heat the milk and bring it to boil. Put sugar in it and mix it well. Simmer it till the milk reduces to a little less then original quantity. let it cool down completely. After it is cooled down now add the cardamom powder and the saffron mixture into it. Put the mixture into moulds and freeze overnight till it sets. Next day take out from the moulds and ready to serve.

 

Football fever!! Finale between two great teams..And during halftime, need something to munch on..So here's a great snack for u guys!!

Fried Chicken

Ingredients

Chicken cut in medium pcs

Buttermilk

Plain Flour

Salt acc to taste

Pepper

Red chilly powder

Onion powder

Method

In a bowl add the spices mentioned above with plain flour, mix it well and keep it aside. Next in buttermilk add the chicken pcs and keep it aside for half and hour. Take a pc of chicken and dust it in the plain flour thats being seasoned.Now deep fry the chicken pcs till its golden brown and crispy. After its done serve it hot with ketchup..Yummy!!

Mouth watering very famous indian street food Bhel Puri...

Bhel Puri

Ingrediants

Puffed Rice

1 chopped onions

1 chopped tomatoes

1 potatoes (boiled and chopped)

1 tbs boiled moong beans

1 tbs papdis

1tsp roasted peanuts

Mint and cilantro chutney

Tamarind dates chutney

1 tsp lemon juice

1 tsp chaat masala

1/2 tsp red chilly powder

1/2 tsp roasted cumin powder

Salt acc to taste

1 tsp sev(fried chickpea vermicelli)

coriander leaves

Method

Firstly dry roast the puffed rice in the pan till they crisp then take them in a huge bowl. Now add chopped onions,tomatoes,potatoes and moong beans. Add some mint cilantro chutney(for spicy) and sweet tamarind dates chutney(for sweet). Add lemon juice,chat masala,red chilly powder,roast cumin powder and salt. With a spoon mix it well together. Top up with some papdis(broken) and roasted peanuts and sev.

For garnishing add coriander leaves. Serve it immediately.

its weekend and I present for the chinese food lovers..

Schezwan Fried Rice

Ingrediants (serves 2)

Rice 1cup

French beans 1 cup nicely sliced

Onion 1 finely sliced

Peas 1/2 cup (optional)

Garlic minced 2tsp

Coriander leaves and spring onions nicely chopped for garnishing.

Veg oil 2tbs

Salt and pepper (acc to taste)

For Schezwan Sauce

1cup red chillies

1tbs chopped ginger, chopped garlic,chopped garlic

4tbs chopped onions

4 star anrise(chrused)

1tsp red chilly powder

1tsp ketchup

1tsp chilly sauce

1tsp soy sauce

1tsp vinegar

1tsp salt and sugar

1pinch of white pepper powder

1 drop of red colour

1tsp oil

2tbs schezwan paste or sauce

Direction for the schezwan paste or sauce

Boil the red chillies for a min and then grind it. In a pan heat oil and put the onions, garlic and ginger.cook it till the onions becomes translucent. After that put the chilly paste into the mixture and saute it for a min. Later put the other ingrediants let it simmer for 5 mins and the sauce is ready. 

     You can store the pickle for a month and use it whenever you want

Method for the schezwan fried rice

Boil the rice. In a pan heat oil and put the onions and stir it till it becomes white. Then put the other ingrefiants and saute it for a min. Later on put the schezwan paste in the pan and saute it for another min. Slowly put the boil rice into the mixture and mix it slowly. Put salt and pepper acc to taste.  Later on garnish it with choppedcorriander and spring onions and serve it hot.

Cool and refreshing drink in Bollywood style with Hollywood mix!!

Strawberry Lassi

Ingredients

8 strawberries riped

2 tbs sugar

2 cup yogurt

3-4 ice cubes

Method

Add the strawberries and sugar together in a blender and blend it. After it is blend add the yogurt into it and blend it for a min.After it is ready put 1 or 2 ice cubes in the glass and pour in the lassi.Garnish it with strawberries and (cream optional). Serve it cool!!

Wanna beat the heat?? So here comes a cool and refreshing salad!

Macroni Salad (serves 2)

Ingredients

2 cups macroni

2 tbs Simple salad dressing

12 cherry tomatos cut in half pcs

1 capsicum sliced

Coriander leaves finely chopped

Mint leaves finely chopped

Half finely chopped onions

1 tsp black pepper

1/2 tsp chilly flakes

Salt acc to taste

Method

Boil the macroni with a little bit salt in it. After boiling drain the macroni and keep in the refrigerator for few mins till it becomes cold.

In a bowl mix the ingredients mentioned above. After that bring out the cold macroni and mix with the ingredients nicely. Garnish it with with coriander and mint leaves.  Eat the salad and feel refreshed!!!

Satisfy your mid week sweet tooth,,the Indian style!!

Gajar ka Halwa

Ingredients

Shredded carrot 2kg

Milk solids 250 gms

Sugar 1 cup

Ghee 4 tbs

Dry fruits as required

Method

In a pan heat ghee and add the shredded carrots and cook it for few mins then add sugar to it . In a bowl mix milk solids and 1 tbs ghee together. Then add the mixture in the pan with the carrot and stir it for few more mins. Then stir the whole mixture till it is cooked evenly. After its cooked garnish it with dry fruits and serve hot....Yummy!!

With Sunday leisure at hand...........let's taste chicken the yummy Irani style!!

Irani Chicken Curry

Ingredients

1 kg chicken

200 gm curd

1 cup grated onion

1 tbs garlic paste

1 tsp red chilly powder

50 gms butter

4 tbs cashew nut powder

200 gms cream

1 tbs kewra water

salt acc to taste

Method

Mix curd,onion,garlic paste,chilly powder together in a bowl.Put the chicken in the mixture and marinate it for 3 hrs. In a pan put the butter and cashew nut powder and stir it till the smell comes out. After that pour the marinated chicken in the pan and stir it for feww mins till the chicken is half cooked. by the time its half cookted pour hot water in the chicken and cover the pan. After few mins put cream into it and stir it slowly till for 5 mins. When the chicken is fully cooked and before putting down pour kewra water and stir it slowly for a min. Later on serve it hot....!!

Monday makes everybody lazy....Don't even love to cook our lunch or dinner.. So here comes 2day a very simple veg dish....

Stuffed brinjal

INGREDINTS

4-5 baby eggplants

4 tbs oil

6-7 curry leaves

1/2 tsp turmeric powder

3-4 red chillies

2 green chililes

2 tbs peanuts

1/2 tsp cumin seeds

2 tbs chana dal

1 large onion

4-5 cloves garlic

2 tbs coriander leaves

salt acc to taste

METHOD

Make plus mark slits on the baby eggplants keeping their stems. Put oil in a pan and  fry the ingredients(curry leaves,turmeric powder,red chillies, green chililes, peanuts, cumin seeds, chana dal, onion, cloves garlic, coriander leaves) until its golden brown. After that blend the mixture to smooth paste.Take 1 tbs of mixture and stuff it in the baby eggplants and then keep them aside.Heat oil again adding curry leaves,turmeric powder and place the eggplants in the pan.After that add the remaining masala in the pan and lower the heat.Cover the pan and let it simmer. After 3 mins stir it gently and add little water if needed. Cook it for 10-15 mins till the eggplants are evenly cooked. After its done garnish it with coriander leaves and cream(?its optional). 

                    So everyone ENJOY the stuffed brinjal.....!!

Finally its weekend huh?? So why not try everyone's favorite dish (chicken) tonight!!

So here it goes.....

CHICKEN KOLHAPURI(serves 4)

Time almost 60 mins

INGREDIENTS

1 lb chicken (boneless or drumsticks)

1/2 tbs turmeric powder

1 tsp red chilly powder

1 tbs ginger garlic paste

1 tsp garam masala

1 tbs lemon juice

3 tbs oil

1 tsp cumin seeds

1 tbs coriander seeds 

2 tbs sesame seeds

1 tbs poppy seeds

1 tbs chopped garlic

whole garam spices(bay leaf,green cardamon,2-3 cloves,black 

peppercorns,1 star anise)

1 big onion sliced

1 tomato sliced

3 tbs dry shredded coconut

cashew or coriander leaves for garnishing(optional)

Method

                      Add ginger garlic paste,red chilly powder,garam masala,turmeric powder,salt,lemon juice to the chicken. Rub all spices well on the chicken and keep to marinate for 30 -45 mins.

                      Heat oil and add cumin seeds,whole garam spices,coriander seeds, sesame seeds,poppy seeds,chopped garlic and fry till it becomes golden brown. Add dry grated coconut,sliced onion and cook it becomes light golden colour. Now add the mixture and tomato in a blender with some water and grind it till it becomes smooth.

                      Heat oil and add the ground paste,red chilly powder,garam masala, and cook it for 5 mins. Add the marinated chicken and mix everything well. add water to desired consistency.Cover the cchicken with a lid and cook for 20 mins. After the chicken is cooked well garnish it with chopped cashew nuts or coriander leaves..Finally the spicy chicken is ready to serve.... Ooooohhhlaaalaaaa!! :-)

                       

I will start with one of my favorite Salad

CHICKEN AND MINT SALAD 

Ingredients 

1 tsp olive oil
200 gm boneless chicken
1 chilly
1 tsp fish sauce
2 tbs lime juice
1/4 cup mint leaves
1 tsp pepper powder
1 tsp red chilly flakes
Salt acc to taste

Method

First boil the chicken  for 5 mins with a little salt in it. In the mean time chopped the mint leaves and chilly. In a bowl put olive oil, fish sauce, lime juice pepper powder chilly flakes and salt acc to taste, mix the ingredients very nicely. Sieve the boiling chicken and put the chicken mint leaves and chilly in the mixture. Now very nicely mix all the ingredients. Before serving garnish it with some mint leaves and chilly flakes.