Ingredients: 700-800 gm chicken pieces
6-7 tbsp oil
1 cup of curd
2 pieces green cardamom
2 pieces brown cardamom
2 small cinnamon stick
1 tsp saunth
1 tsp saunf powder
pinch of Kashmiri red chilli powder
salt - to taste
Method: Heat the oil and fry the chicken till brown. Once done, remove the chicken and keep aside.
In the same pan saute the cardamom and cinnamon. Mix a bit of water into the saunf and saunth powders and add them to the pan.
Cook for 2-3 minutes, switch off the fire and bring the pan to room temperature.
Now mix the curd into the pan and cook on a slow fire for two minutes.
Then add the chicken to the curd. Sprinkle the chilli powder and salt.
is one of my families fav desserts which I leaned how to make from one
of my British friends. Once you've trying it you'll love this delicious
dessert & your family will keep asking for more.
1 pack digestive biscuits.
60 gm of butter
4-5 large bananas
2 cans condensed milk (u'll need 1 1/2 can only) + 2 c water
2 cups fresh wiped cream
1 Cadbury's flake chocolate
In a pot
put the water & the condensed milk can & let it boil for 2
hours. When ever water dec pour some more water & keep doing so
for 2 hours, then cool the milk completely. ( this will give u a toffee
kind of milk).
Mean while crush the biscuits & butter in a food processor to get a crumbly texture.
Spread this crumbled biscuits in a rectangular dish & press it down to make the base.
Refrigerate for 20 min until the base is chilled.
Cut the bananas into circles & spread this over the base.
Open the cans of milk, then pour 1 1/2 can caramelized condensed toffee milk over the Bananas.
Spread the whipped cream evenly on top of the Caramelized milk & banana, making sure to cover it completely.
Sprinkle with flake chocolate, cover with cling & chill for 4-6 hours.
Cut into desired shapes & serve with Hot chocolate or Coffee.
Children usually don't like to eat their vegetables. Try this tart for a change.
2 cups chopped Spinach
1 cup Mixed Vegetables (Mushroom, Carrot, Tomato)
2 tblsp Sour Cream
1 tblsp Butter
1/2 cup finely diced Onion
1/2 cup chopped Walnuts
1 tsp Sugar
2 tblsp Butter
Salt to taste
1/2 tsp Black pepper
1/2 tsp Garam masala
Pie crust of your choice
1/2 cup chopped Italian Parsley
Cook the Spinach in hot water for 2 mins. Drain & keep aside.
Mix Spinach with Mixed Vegetables, Sour cream, Onion, Walnuts, Butter, Sugar, Black pepper, Garam Masala & Salt.
the mixture into an unbaked Pie crust. Sprinkle Parsely & Butter on
top. Bake at 180 degree Centigrade for about 30 minutes or until the
edges of the crust and top of the pie are lightly browned. Allow to
cool to room temperature. Cut & serve
dish, mix finely chopped garlic,carom seeds,lemon juice,salt and olive
oil. Rub this mixture into the chicken pieces and leave to marinate for
1/2 hour. In a hot grill pan, grill the chicken till well done and then
chop into small pieces.
In a double boiler, put some salt, and put pasta to boil in it.
In a pan heat some butter. Add cream and milk and mix well.
In this mixture, add blk pepper,salt and parmesan cheese and cook till thick.
Add the boiled pasta, and serve in a dish. Add the chicken pieces on top.Garnish with parmesan cheese and parsley.
Add red chilli flakes to butter, saute for a few minutes. Pour on pasta.
easy chinese chicken preparation is an all time fav. for Indian chinese
food lovers and a good combinatin for Fried rice and Noodles. Try this
preparation using Cauliflower,Paneer,Mushroom instead of chicken at
home and enjoy.
1/2 kg chicken pieces- small
2 big onions - sliced
10 garlic cloves-chopped
1 cm size ginger - grated
10 gms spring onions-chopped
2 green chillies -chopped
10 gm coriander leaves - chopped
1 cup chicken stock
1 tsp sugar
1 tbsp maida flour
2 tbsp corn flour
1/2 tsp chilli powder
2 tbsp cornflakes-powdered
2 tsp fresh pepper powder
2 tbsp soya sauce
1 tbsp chilli sauce
1/4 tsp ajinomotto
2 1/2 tsp salt
100 ml refined oil
chicken pieces with 1 tbsp soya sauce,egg-white,pepper powder,1/2 tsp
chilli powder, 1 tsp salt,2 tsp maida,1 tbsp corn flour and mix well.
Heat 100 ml oil in a kadai.Roll the chicken pieces in powdered cornflakes and deep fry in the oil till golden brown in colour.
1 tbsp oil in a kadai,saute the sliced onions,chopped garlic,grated
ginger,chopped green chillies,chopped spring onions, chopped coriander
leaves and saute for 3 mins.
Add 1 tsp fresh pepper
powder,ajinomotto,1` tbsp soya sauce,1 tbsp chilli sauce,sugar, fried
chicken pieces,1 cup chicken stock,1 tbsp corn flour paste in 3 tbsp
hot water,few chopped spring onions,chopped coriander leaves and 1 1/2
tsp salt(one by one and stir continuously).
Add 1 cup water if
u need this as gravy.Stop stirring when the required consistency is
reached and serve this hot with any fried rice.
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Chef: Chef Ramesh Dogra
Taj Lake Palace Hotel, Udaipur
sweet mango pickle, mixed pickle and mint chutney in equal quantities
grated compressed cheese
turmeric powder; all to taste
2 tbsp clarified butter
1/4 tsp cumin seeds
4 tbsp sliced onions
1 tsp ginger garlic paste
1/4 tsp turmeric powder
1/4 tsp red chilli powder
1 tsp coriander powder
salt to taste
2 tbsp tomato puree
2 tsp yoghurt
2 tbsp chutney
Method: For the chutney, mix sweet mango pickle, mixed pickle and mint chutney together. The chutney is ready.
For the potato stuffing, mix grated cheese, cashew nut, raisin, salt, coriander leaves and turmeric powder together. Then lightly saut� them in a pan. The stuffing is ready.
Now carve the potatoes in a barrel shape and deep-fry them in clarified butter. Then scoop out the potatoes and fill them with the prepared stuffing and keep them aside.
For the gravy, heat clarified butter in pan. Add cumin seeds, sliced onions, ginger garlic paste. Saute the onions till they turn light brown.
Then add turmeric powder, red chilli powder, coriander powder, salt, tomato puree, yoghurt, chutney and water. Mix it well. The gravy is ready.
Now mix the fried potatoes and gravy together.
Aloo chutney wala is ready to eat. Serve hot with rice or naan.
Ingredients: 100 gm dried porcini mushrooms
4 cups of rice
2 cubes of porcini stock
4-5 tbsp olive oil
1 1/2 litres of water
1/2 tsp dried oregano
1/2 tsp dried parsley
2 cups white wine (optional)
sea-salt - to taste (optional)
Method: Soak the porcini mushrooms in 1/2 litre of warm water just two hours before cooking. Once the mushrooms soften, drain them but also reserve the water.
Add one more litre of water to this porcini water and let it boil.
Add the cubes of porcini in the stock and let it simmer on low heat.
Heat four tbsp of oil in a non-stick pan. Reduce the flame and add rice to it and stir.
Then add dried oregano and parsley and continue to stir. Pour in white wine and mix well.
Now add one or two ladles of the stock to the rice so that the grains get soaked in it. Stir vigorously to allow the rice to release its starch.
Keep adding some stock to prevent the grains from drying out. The rice grains will begin to swell up as they release their starch.
When the rice looks almost done, taste a couple of grains. They should be al dente, with a bit of bite in the centre. Now switch off the fire.
In another pan, heat one tbsp of olive oil and quickly saute the rehydrated porcini mushrooms.
Add some sea-salt if needed, as the mushrooms already have salt. Mix the mushrooms into the risottol.