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BBQ CHICKEN RICE

Ingredients for marination-

Boneless chicken-1 kg

Curd-1 cup whisked

Tandoori masala-2.5 tablespoons

Soy sauce-1 tablespoon

Ginger garlic paste-1.5 tablespoons

Black pepper-1/2 teaspoon

Salt- To taste

Lemon juice-2 tablespoons

Other ingredients-

Cooked rice-2 cups

Cooking oil- 2-3 tablespoons

Onion-2 finely chopped

Cabbage-2 cups

Capsicum-1/2 cup

Carrot-1/2 cup

Green onion-1/2 cup

Soy sauce-2 teaspoon

Mayonnaise-1 cup

Tomato sauce- 5-6 tablespoons

Hot sauce-1 teaspoon

Red chilli flakes(optional)

METHOD-

1.Marinate all the ingredients overnight or for 2-3 hours.

2.In a kadhai add oil,onion and saute until onion becomes translucent.

3.Add marination and cook for 5 min on high flame,then cover n cook for 15 min on low flame.Remove the lid n cook on high flame for 5 min.

4.Give coal smoke for 2 min( Red hot the coal on gas burner,then in a kadhai keep bowl n put coal on it,add 1 tablespoon oil n immediately cover the lid).

5.In another kadhai add oil,add chopped garlic, juveniles of ginger,cabbage,capsicum,carrot and saute for few minutes.

6.Add salt,red chilli flakes,soy sauce & mix it well,add green onions.

7.FOR SAUCE-Add mayonnaise,tomato sauce,hot sauce,black pepper and salt….whisk it well.

8.TADKA-In a pan add oil,some chopped garlic & red chilli flakes,keep it aside.

ASSEMBLING-

1.In a bowl add cooked rice.

2.Add tadka.

3.Add veggies.

4.Add cooked marination.

5.Add prepared mayo sauce.

6.Garnish with coriander, left green onions & serve tasty n hot BBQ rice.

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Hyderabadi baingan/ baghaar-e-baingan

Ingredients-

Chote baingan(brinjals)-7-8

Peanuts-1 small cup-roasted

Sesame seeds(til)-slightly roasted

Dessicated coconut flakes(khopra ghis)-

1 cup-roasted

Poppy seeds-2 tablespoons-roasted

Onion-1 cup paste

Green chilli-2-3 paste

Oil-1 cup

Imli paste or soak imli in water for sometime.

Method-

1.Dry roast peanuts,sesame seeds, poppy seeds and coconut flakes and make a dry paste in mixer jar.

2.First cut the baingan in star shaped and soak in salt water for sometime,drain the water and air dry it.

3.In a pan add oil and add baigan and shallow fry it.

3.Remove baingan & keep it aside.

4.In the same pan add oil and onion and green chilli paste and stir.

5.Add ginger garlic paste,coriander powder,red chilli powder,salt and mix. It well.

6.Add roasted ingredients paste and mix it well.

7.Now add imli paste or imli water & add 1 glass of water.

8.Add brinjals,cover and cook for 10 min.

9.Garnish with coriander leaves and serve.

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Chocolate lasagna

Ingredients-

Oreo biscuits or any cream biscuits of ur choice- 30-40

Butter-4-5 tablespoons

Milk-2.5 cup

Sugar-1/2 cup

Cocoa powder-2.5 tablespoons

Cornflour-3-4 tablespoons

Salt-1 pinch

Vanilla essence-1 teaspoon

Dark chocolate grated -1/2 cup

Whipping cream-200ml

Cream cheese-1 cup

Method-

1.First add biscuits and butter in a mixer jar and mix it well.

2.In a bowl transfer chopped biscuits,press and spread layer of biscuit firmly to form base and set aside.

For chocolate custard-

3.In a pan add milk,sugar,cocoa powder,cornflour,salt,vanilla essence and whisk it well.

4.Cook on low flame until custard is thick.

5.Add grated dark chocolate and whisk it well until chocolate melts.

6.In a bowl add whipping cream and beat until stiff peaks form.

7.In different bowl and cream cheese and beat well,add 2-3 tablespoons milk and beat again.

8.Add whipped cream in a cream cheese bowl and fold gently.

9.On a biscuit layer,add layer of whipped cream and freeze for 20 min.

8.After 20 mins add chocolate custard layer on top of previous layer and again freeze for 20 mins.

9.Add remaining whipped cream mix and refrigerate for 2-3 hours..do not freeze.

10.Garnish it with chocolate syrup, chocolate shavings or any as per your choice.

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Chicken malai tikka

Ingredients-
Chicken boneless-1kg
Curd-1 cup
Fresh cream-1 cup
Black pepper powder-4 tbsp
Chat masala powder-4 tbsp
Green chillies- 3-4
Coriander-1 cup
Cashews- 15-20
Lemon juice-1 tbsp
Butter-50 gms
Ginger garlic paste-2 tbsp
Salt-to taste

Method-

1.First with the help of any heavy objects make 3-4 stroke in the chicken pieces.It will help in making chicken soft and juicy.
2.For marination –
*add thick curd
*coriander,green chilli & cashew paste
*half of black pepper & chat masala powder.
*Lemon juice
*Salt
*Ginger garlic paste
Marinate for 2 hours in refrigerator.
3.In a kadhai add 1 tbsp oil  some butter and add chicken marinated pieces.
4.Cook for 2 min on high flame,then cover & cook for 10-15 on low flame.
5.Make sure water is absorbed.
6.Take a grill pan or net and grill all the chicken pieces.U can directly grill on the gas stove if u don’t have pan
7.In a same pan add remaining butter, remaining half of black pepper powder and chat masala powder,add all the chicken pieces and mix it well  then switch off the flame.

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Puran Poli

Ingredients-

Chana dal(split bengal gram)-1 cup

Jaggery-1/2 cup

Cardamom (Elaichi)powder-1 teaspoon

Ghee-2 tablespoons

Whole wheat flour-2 cup

Method-

1.Wash dal amd soak it for half an hour.

2.Transfer the dal in pressure cooker n cook for 5-6 whistles.

3.Blend the dal with the help of blender.

4.In a non-stick kadhai add ghee n transfer the dal.

5.After 2 min add jaggery and elaichi powder and mix it well.

6.When dal thickens switch off the flame.

7.Take a small dough, roll it and put small puran poli dough,seal the ends and roll it in a chapati.

8.Apply ghee and enjoy hot and yummy puran poli.

Enjoy with aam ras,dahi or cream

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Aloo paratha😋

Ingredients

Whole wheat flour

Potato-medium size-5

Onions-2 finely chopped

Coriander- 1 cup

Coriander powder-2 tbsp

Turmeric powder-1 teaspoon

Red chilli powder-1 tablespoon

Zeera- 1 teaspoon

Ajwain(carom seeds)-1 teaspoon

Salt- to taste

Method-

1.knead a soft dough n keep it aside for sometime.

2.Boil the potatoes in a pressure cooker for 4-5 whistles.

3.Peel the skin and mash it properly.

4.In a pan add zeera,carom seeds,and onions,saute onions till it turns light golden brown.

5.Add coriander, turmeric,red chilli powder and salt.

6.Add mashed potatoes and coriander,mix it well and cool the batter completely

7.Take a small size dough,roll it in a small size and add potatoes batter and seal the ends properly and again roll it into a paratha.

8.Apply ghee or butter and enjoy it with dahi dip or tomato sauce.

NOTE- U CAN SIMPLY MIX ALL THE DRY SPICES AND CORIANDER IN A BATTER AND MAKE A PARATHA WITHOUT ADDING ONIONS AND SPICES ROASTING IT ON A GAS.

OR ELSE U CAN ADD BOILED POTATOES BATTER AND ALL SPICES IN A FLOUR AND KNEAD THE DOUGH….AND ROLL IT IN A PARATHA..

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Mutton/Chicken Korma recipe

Ingredients-

Onions thinly sliced and fried-3…then make of onions.

For marination

Meat/Chicken-1 kg
Dahi-1 cup
Garam masala powder-1 teaspoon
Hari mirch-3
Coriander(dhaniya)powder
Ginger(adrak)
Garlic(lehsun)- 5-6 cloves
Zeera powder-1 tablespoon
Red chilli powder-1 tablespoon
Salt to taste

Method

1.First marination all the ingredients in the dahi.
2.Marinate it for 2 hours or overnight.
3.In a cooker add 2 tablespoons of oil and add star anise,zeera,choti elaichi,badi elaichi,dalchini(cinnamon sticks)
& roast for 1 minute.
3.Then add marination n cook on low flame.
4.In another saucepan fry oinons till golden brown.
5.After frying make paste of onions.
6.Add onions paste in a cooker,cook for some time
7.Closed the lid n cook for 4 whistles
8.Garnish with coriander n serve.
Eat this with manda or naan.

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Lachcha paratha

Dough-
Wheat flour-2 cup
Water for kneading dough
Salt-

Method-
1.knead the dough and keep it aside for 15-20 min.
2.Make ball size dough n roll it like chapati.
3.using hands fold into pleats n make a roll
4.by using rolling pin make paratha

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DAHI WALE BAINGAN

Ingredients-
Dahi-1 cup
Baigan-1 big
Onion-finely chopped-2 medium size
Sugar-1 tablespoon
Karipatta-3-4
Green chilli-2 slit
Oil-1 cup
Zeera-1 teaspoon

Method-
1.First cut the baigan in small size pieces and dip in the salt water for sometime.
2.Meanwhile take 2 tablespoon oil in a kadhai and add zeera, karipatta,green chilli and chopped onions.
3.When onions turn dark golden brown remove it from the kadhai n keep it aside.
4.Remove water from baigan using strainer
5.In the same kadhai add remaining oil and add baigan in 2-3 batches depending on the pieces of baigan.
6.In each batch add 1/2 teaspoon dalt n 1 teaspoon haldi so colour of haldi should be nicely coated on the pieces.
7.When baigan turns golden brown…remove it from the kadhai n keep it in strainer so the excess oil is removed.

DAHI PREPARATION-
1.Add 1 cup dahi in a bowl & add sugar n mix it well with a whisk
2.When onions are cooled down add it in a dahi.
3.Add bringal pieces when it cools down and mix it well.
U can eat this with roti….or plain

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BAATI

Ingredients

WHEAT FLOUR-2 CUP

SALT-1 TABLESPOON

GHEE-1 TABLESPOON

TURMERIC POWDER-1 TEASPOON

ZEERA-1 TABLESPOON

OIL-1 TABLESPOON

MILK-1 CUP


METHOD-

1.TAKE ALL THIS INGREDIENTS TOGETHER IN A BOWL & START KNEADING.

2.U CAN ADD MORE MILK IF U NEED FOR DOUGH FORMATION.

3.KNEAD A HARD DOUGH.

4.THEN BY TAKING SMALL PORTIONS OF DOUGH  MAKE BALL SIZE DOUGH.

5.MAKE SMALL HOLE BY INSERTING UR POINTER FINGER.

6.KEEP WATER ON FLAME & ADD THIS BALLS IN WATER ON LOW MEDIUM FLAME FOR 15 MINS.

7.REMOVE &  DRY THIS BALLS ON A TOWEL FOR SOMETIME.

8.DEEP FRY IN OIL N ABSORBED IT ON A KITCHEN PAPER TOWEL.

9.YOUR DELICIOUS BAATI IS READY.

10.ENJOY IT WITH YOUR DAAL.