Mughlai Paratha (bengal style)

Ingredients:

Refined flour 1 cup

Eggs 2

Grated coconut ½ cup

Onion 1 medium, finely chopped

Ginger Garlic paste 1 tablespoon

Green chili 2, chopped

Sunflower oil  to fry

Salt to taste

Method :

•                     Sift the flour , add ½ teaspoon of salt to it, pour half-cup of water and knead into a soft dough, use more water or fry flour to make the dough non-sticky

•                     Divide the dough into four equal portions and shape into balls, keep aside

•                     For the filling, beat the egg in a bowl, add the crushed coconut , ginger garlic paste, chopped onion, green chilies and salt; mix well

•                     Roll out each ball of dough into a 8 inch diameter paratha and place one-fourth of the filling at the centre of the paratha

•                     Wrap the filling carefully from all sides to make a square

•                     Heat one tablespoon of oil in a pan and place the paratha carefully in it without letting the filling come out

•                     Fry well till both the sides become golden brown, use extra oil if required

•                     Similarly make the other three parathas and serve hot with tomato sauce and potato curry (optional)

·         Mughlai Paratha Ready

Egg Kulfi Recipe

Ingredients

Egg Kulfi Recipe

Eggs- 2

Heavy cream- 1/2 cup

Vanilla essence- 1 tablespoon Sugar- 2 tablespoons

Powdered Green cardamom - 1/2 tsp

Chopped pistachios- 4 tablespoons

Grated nutmeg for decorating

Separate the egg whites and the yolks.

Method

• Whisk the egg whites until it becomes thick.
• Add a tsp. Of sugar and whisk until it dissolves to the whites.
• Whisk the cream separately until peaks formed.
• Add this to the egg whites.
• Then add the vanilla essence, cardamom powder and half of the chopped pistachios and mix well.
• Put this in a plastic container.
• Close and freeze for about 3 hours.
• Take it out and put it in a food processor or mixer and process until smooth.
• Then pour this in the same plastic container again and freeze for another 2 hours.

Scrambled Eggs On Toast

  Ingredients:

•              7 to 10 - eggs
•              1/2 cup - milk
•              12 - big bread slices
•              50 to 160 g - butter
•              4 to 5 tbsp - butter
•              1 tsp - pepper
•              Add salt to taste

Method

• Break the eggs in a bowl. Mix them lightly.
• Heat the butter in a sauce pan on a low flame. Add the eggs and milk.
• Saute till the mixture thickens and fluffs up.
• The scramble is ready. Switch off the gas.
• Add some salt and mix well. Toast the bread slices. Apply butter.
• Heat spoonful of the scramble on the toast and sprinkle pepper on it.
• Serve hot.

Yoghurt Fish Curry - Doi Machh Recipe

Ingredients 

500 gms fish

2 cups curd blended smooth

4 tbsp mustard oil

a little flour

1 bay leaf

1 cinnamon

1 cardomom

2 ginger grounded to paste

1 onion grounded to paste

2 tsp red chilly powder

1 tsp turmeric powder

1 tsp cummin powder

1 tsp sugar

Salt To Taste

chopped coriander leaves for garnishing.

Method

• Cut fish onto cubes, or as traditional cross-section.
• Roll pieces separately in flour.
• Heat 2 Tbl.sp oil.
• Fry fish till pale golden.
• Drain and keep aside.
• Add remaining oil and fry bay leaf, cardamom and cinnamon.
• Add ginger, onion, chilli powder turmeric and cummin.
• A little water may be added if it becomes too dry.
• Fry for a while.
• Add blended curd.
• Simmer on slow fire till oil comes up on top.
• Add fish with a little water,salt and sugar.
• Simmer till gravy is thick golden.
• Serve yogurt fish with plain rice.
• garnish with coriander leaves.

Fish Korma Recipe

Ingredients 

1 kg fish

1/2 cup curd

1/2 cup onion paste

2 tsp ginger paste

1 tsp garlic paste

1 tbsp coriander paste

6 cardamom

1 inch cinnamon

2 tsp salt

3/4 cup ghee or oil

6 green chilli

2 tbsp kewra

1 tbsp sugar

1 tbsp lemon juice

Method

• Use large fish for korma.
• Do not cut the fish into too small pieces.
• Carp is great for Korma.
• Except for the green chilles and kewra, add all the rest of stuff into the cooking dish. Mix well. Heat covered in low heat.
• Turn over the fish once (be careful).
• When the water has almost dried up, add the green chilli and the kewra heat for another half hour in very low heat.
• When the oil begins to float on top, you are done.
• Serve fish korma hot with tandoori roti or rice.

Chicken Tikka Masala Recipe

Ingredients

2 tbsp gram flour

3 tbsp lemon juice

5 tbsp oil

¼ cup plain yogurt

salt to taste

½ tsp chilli powder

2 tsp cilantro (coriander leaves) paste

½ tsp cumin powder

1.5 tbsp garlic paste

1.5 tbsp ginger paste

1 tsp cardamom powder

1/3 tsp turmeric

1.5 Ibs boneless chicken

 Method

• Cut chicken into 1-inch cube pieces.
• Mix all spices with yogurt and beat well.

• Marinate chicken in the mixture for at least 4 hours. 
• Skewer the chicken with at least half inch apart. 

Cooking in Oven:

• Preheat the oven to 350 degrees F.
• Roast for about 15 minutes or until done, basting once with oil.
• Keep a tray underneath to collect the drippings. 
• Grill for 8-10 minutes or until done, basting once with oil. 
• Serve hot by itself or with meal

Yummy Chicken Kabab

Ingredients

 2 pounds skinless and boneless chicken breasts cut into cubes

½ tsp sugar

2 number sweet green peppers, seeded and cut into squares

1 number garlic clove minced

2 number Juice of lemons

2 number onions cut into sections for the kebab skewers

12 numbered cherry tomatoes

1 and ½ tsp dried rigani (Greek oregano)

Freshly ground black pepper to taste

 ½ cup Romeu extra virgin olive oil

Salt to taste

Method

• To make the marinade, combine the minced garlic, lemon juice, rigani and sugar in a bowl.
• Whisk together the ingredients while slowly pouring the olive oil in a thin stream into the bowl.
• Season to taste with salt and pepper.
• In a separate bowl, combine the chicken cubes and enough of the marinade to completely coat the chicken. Cover and refrigerate for at least six hours.
• Reserve the remaining marinade to baste the vegetables and chicken on the grill.
• Prepare the barbecue grill.
• Soak long wooden skewers in water for about 20 minutes.
• Remove the chicken from the refrigerator and allow it to return to room temperature.
• Alternately thread the chicken cubes, peppers, onions and tomatoes on the skewers. Brush the grill rack with olive oil before placing the kebabs on the grill.
• Cook the kebabs basting and turning frequently until done.
• Garnish with lemon slices.
• Serve immediately.

Tasty Chicken lollipop Recipe

Ingredients

 5 number chicken wings drenched

1 tbsp Chilli garlic sauce, Crushed

1 Egg-beaten

1 tsp ginger/garlic,

Curry leaves

¼ ibs Ground Chicken/Paneer

Oil to fry

1 pinch Ajinomoto (Optional)

2 tbsp Breadcrumbs to coat

Salt to taste

Seasonings-Salt, herbs, chilli

soy sauce

Method

• Prepare the chicken wings by turning inside out.
• Each wing can be made into 2 lollipops.
• One portion closer to the shoulder (Meatier portion) and another portion away from the shoulder (Remove the second small bone).
• This is the less meaty portion and can be stuffed so the presentation looks nice Prepare stuffing-Season chicken mince with paneer mixed in, salt, chilli powder, herbs, green chilli and stuff the smaller lollipops with this mixture.
• Now we can season the prepared lollipops with few dashes, soy sauce, chilli/garlic paste, ginger/garlic paste and marinate for some time.
• Prepare batter-Mix in chilli powder, chilli/garlic sauce, salt, corn flour to the beaten egg.
• Heat oil to medium heat(the lollipops need to cook completely inside hence, oil should not be too hot or else outside will brown too quickly leaving the insides uncooked).
• Roll the lollipops in the batter and breadcrumbs, drop gently into the oil and fry to a golden brown-not dark brown.
• The Lollipops can also be made without batter/breadcrumbs-Just fry them till golden brown.
• These lollipops can be served with a quick sauce made as below Sauté in some oil-cumin and crushed ginger/garlic until fragrant.
• Add curry leaves, soy sauce, green chillies chopped, coriander leaves chopped and Ajinomoto.
• Toss in the fried lollipops and serve immediately.

Chicken samosa Recipe

Ingredients

4 tsp Water

2 cup All-Purpose Flour (Maida)

2 cup Boneless Chicken (cubed)

2 tbsp Clarified Butter (Ghee) or Cooking Oil

¼ tsp Cooking Oil

1 tsp Cumin Seeds  

1 tsp Garlic Paste

1 tsp Ginger Paste

1 large Onion

Salt to taste

3 tsp Garam Masala Powder

8 tsp Olive Oil

2 number Potatoes

1 tsp Red Chilli Powder  

1 tsp Turmeric Powder

Method

• Knead the pastry dough again with hands and divide it into eight balls. Keep all balls covered while you work on one at a time. Roll each ball out into a 7 inch (18 cm) round. Cut it in half with a knife.
• Pick up one half and form a cone out of it, making a ¼ inch wide (5 mm), and overlapping seam. Glue the seam together with a little water. Fill the cone with about 2 ½ tablespoons of the potato mixture. Close the top of the cone by sticking the open edges together with a little water. Again, your seam should be about ¼ inch (5 mm) wide.
• Press the top seam down with the prongs of a fork or flute it with your fingers. Repeat this process for each remaining balls.
• Heat about 1 ½ to 2 inches (4-5 cm) of oil for deep frying over a medium-low flame. You may use a small, deep, frying pan. When the oil is hot, put in as many samosas as the pan will hold in a single layer. Fry slowly, turning the samosas frequently until they are golden brown and crisp.
• Put each fried samosa on a paper towel to absorb any access oil.

Chicken Dragon Recipe (Indo-Chinese)

Ingredients

1 pinch ajinomoto

1 tsp black pepper powder

250 grams Boneless skinless chicken pieces

1 tbsp corn flour
1 number egg
2 tbsp chopped coriander leaves

1 tbsp chopped onions

2 tbsp finely chopped ginger & garlic

1 number lime juice

Oil to fry

red chilli flakes

Salt to taste

2 tbsp soya sauce

1 pinch sugar

3 tbsp Tomato ketchup

2 tbsp unsalted roasted cashew nuts

Method

• Mix chicken with salt, ajinomoto, pepper, egg & corn flour.
• Deep fry in oil & keep aside.
• Heat oil in a pan, add chopped cilantro, onion, ginger, garlic & sauté for 2 mins, add soya sauce, tomato ketchup, little sugar, red chilli flakes chicken & toss well to coat them. Finally add some lime juice & mix well, adjust salt.
• Add cashew nuts, coriander & serve hot.

Chicken Fried rice

Ingredient

¼ cup Diced chicken ( cooked)

3 cup cooked rice( left ove rice works best)

¼ cup diced carrots

¼ cup diced Celery

¼ cup diced peas

1 number egg

1 tbsp oil

Pinch of ajinamoto salt

1 number chopped ginger garlic

½ tsp green or red chilli sauce

Pepper as per taste

soya sauce as per taste

Vinegar to taste

Method

• Take chicken but cut into small pieces and wash.
• Take a bowl add chicken,pepper,salt,cornflour and mix well and add half egg and keep it a side.
• Now cook rice and keep it a side see that its not cooked too much.
• Take a pan add oil to fry chicken, once chicken is cook transfer it to a plate, take the same pan but remove the oil, use only 1tsp of oil then add ginger,saute it for a min,add onion saute it,add egg, once it is cooked add pepper,salt,ajinamoto,vegetables,vinegar,soya sauce,chicken,saute it and lastly add cooked rice mix well.
• Lastly add some spring onions.
• Serve hot.

Murgh Makhni ( Butter Chicken) Recipe

Ingredients

800grams Chicken

800 grams

1 tablespoon Lemon juice

1 teaspoon Kashmiri red chilli powder

Salt to taste

2 tablespoon Butter

For marinade

1 cup fresh Yogurt

Salt to taste

½ teaspoon Garlic paste

½ teaspoon Garam masala powder

1 teaspoon Kashmiri red chilli powder

2 tablespoon Ginger paste

2 tablespoon Mustard oil

For makhni gravy

50 grams Butter

1 tablespoon Ginger paste

4-5 Green chillies, chopped

1 tablespoon Red chilli powder

Salt to taste

½ spoon Dry fenugreek leaves (kasuri methi)

1 tablespoon Whole garam masala

1 tablespoon Garlic paste

400 grams Tomato puree

½ teaspoon Garam masala powder

2 tablespoon Honey

1 cup Cream

Coriander leaves

Method

• Make incisions with a sharp knife on breast and leg pieces of the chicken.
• Apply a mixture of red chilli powder, lemon juice and salt to the chicken and set aside for half an hour.
• Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil.
• Apply this marinade to the chicken pieces and refrigerate for three to four hours. Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200°C) for ten to twelve minutes or until almost done.
• Baste it with butter and cook for another two minutes.
• Remove and set aside.
• Heat butter in a pan.
• Add green cardamoms, cloves, peppercorns and cinnamon.
• Sauté for two minutes, add ginger-garlic paste and chopped green chillies.
• Cook for two minutes.
• Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water.
• Bring to a boil.
• Reduce heat and simmer for ten minutes.
• Add sugar or honey and powdered kasoori methi.
• Add cooked tandoori chicken pieces.
• Simmer for five minutes and then add fresh cream.
• Garnish with coriander leaves.
• Serve hot with naan or parantha.