Chicken Masala Wings

Ingredients 

1. 1/2 kg chicken wings
2. 1 1/2 tsp coriander powder
3. 1 1/2 tsp cumin powder
4. 3 dry red chili
5. 1/2 tsp cumin seeds2 onions finely julienned
6. 3 tomatoes sliced
7. 1 capsicum finely julienned
8. 1 1/2 tsp ginger-garlic paste
9. 1 tsp turmeric powder
10. 1 tsp red chili powder
11. 1/2 tsp coriander seeds
12. 1/2 tsp sugar
13. 1/2 cup water
14. 1/2 lime juice
15. Salt to taste
16. 2 tsp refined oil
17. 1 Tbsp olive oil
18. 1 1/2 tsp ginger-garlic paste
19. 1 tsp turmeric powder
20. 1 tsp red chili powder
21. 1 1/2 tsp coriander powder

Method

Marinate all the chicken wings. Sprinkle olive oil on the chicken wings. add ginger-garlic paste, turmeric powder, coriander powder, and cumin powder,chili powder, salt to taste and massage the chicken wings gently. Drizzle wings in 1 table spoon of oil in a pan and add salt to taste.

For Masala

Add 1 tsp of oil in heated pan and put cumin seeds, dry red chili and coriander seeds.

Saute it lightly. Then mix chicken wings with the masala. Add onions and saute it till golden brown.

Add tomatoes and cook for 2-3 minutes. Then add sugar, water, lime and capsicum and let it cook away for 2-3 minutes more. Sprinkle chopped coriander leaves to garnish. 

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Chicken, Non Veg Food, NonVeg,

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Fried Chicken Balls

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Chicken, Non Veg Food, NonVeg,

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Mutton Bhatinda

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Non Veg Food, NonVeg,

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Korean Chicken

Ingredients (for 3-4 servings):

3 pounds (about 1.5 kg) of chicken chunks, salt,ground black pepper,potato starch powder, flour,sweet rice flour,egg,baking soda,canola oil (or vegetable oil),garlic, ketchup,hot pepper paste,rice syrup,apple vinegar.

Method:

Rinse chunks of chicken in cold water. Drain.

You could use chicken wings, too. About 24 wings will be 3 pounds.

Add 1 ts ground black pepper and 1 ts kosher salt.

Add ½ cup potato starch powder, ¼ cup all-purpose flour, ¼ cup sweet rice flour, 1 ts baking soda, and 1 egg, Mix well by hand and completely coat the chicken. Put 6-7 cups of canola oil in a wok or frying pan and heat it up. After it’s heated for about 7-8 minutes, test if the oil is ready by dipping a sample chunk of chicken into the oil. If the oil bubbles, it’s the right temperature to start frying.

Fry them using the double-frying method: Fry the chicken chunks for 10 minutes over high heat

Take them out of the oil and shake them off in a strainer. Let them sit for a few minutes. Fry them again for another 10 minutes until all pieces look golden brown and are crunchy outside.While you are frying, you can make the sauce:Put 1 tbs canola oil and 4 cloves of minced garlic into a heated pan, Add 1/3 cup tomato ketchup, 1/3 cup rice syrup, ¼ cup hot pepper paste, 1 tbs apple vinegar and simmer the mixture for about about 7 minutes. Keep your heat low and be sure not to burn the sauce.Turn off the heat and wait until the chicken is done.Chicken is done? Then coat your chicken with the sauce:Reheat the sauce.Put the freshly fried chicken into the sauce and gently mix it up with a wooden spoon.Sprinkle some roasted sesame seeds over top and serve hot or warm.

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Chicken, NonVeg,

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Eggless Chocolate Brownies

Method

Preheat oven to 180 C/ 350 F. Heat sufficient water in a deep non-stick pan. Place the chocolate in a bowl, add butter and place the bowl over the hot water in the pan and let the chocolate melt. Remove the bowl from the pan, add sugar and mix well. Add vanilla essence and mix. Sift refined flour and baking powder into the bowl and mix. Add the milk, little by little, mixing continuously. Add walnuts and mix. Pour the batter into a silicon cake mould and place it in the preheated oven. Bake for 25-30 minutes. Cool, cut into slices and serve. (You can also glaze it with a little melted chocolate if you so wish.)

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Chocolates, Veg,

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Papad Roti Churros

Cut rotis and papads into pieces and deep fry them.Crush them in small pieces and keep aside.Heat a separate  pan ; add ghee and red chilli powder ,jeera powder, sugar, salt  and  toss well. Add this tempering over the crushed roti and papads. Mix well. Add lemon juice , chaat masala and chopped coriander . Transfer to a bowl  and decorate with tomato slices and chopped vegetables. Serve immediatly

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Veg,

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Green Chilli Chicken

Green Chilli Chicken

Method

Method
Grind together the chopped green chillies, onions, garlic, ginger, chopped fresh coriander and salt. Marinate the chicken in this mixture for about half an hour.

Heat the oil in a wok or kadai and add the cumin seeds. When they begin to change colour add the turmeric powder. Add the marinated chicken and small green chillies and mix well. Add the cumin powder, coriander powder and stir to mix. Add the garam masala powder and adjust the seasoning. Stir in half a cup of water, cover and cook over medium heat for eight to ten minutes. Lower the heat and cook for another eight to ten minutes or till the chicken is cooked. Serve hot. - See more at: http://www.sanjeevkapoor.com/green-chilli-chicken-party-cooking.aspx#sthash.5M0usiOU.dpuf

Grind together the chopped green chillies, onions, garlic, ginger, chopped fresh coriander and salt. Marinate the chicken in this mixture for about half an hour.Heat the oil in a wok or kadai and add the cumin seeds. When they begin to change colour add the turmeric powder. Add the marinated chicken and small green chillies and mix well. Add the cumin powder, coriander powder and stir to mix. Add the garam masala powder and adjust the seasoning. Stir in half a cup of water, cover and cook over medium heat for eight to ten minutes. Lower the heat and cook for another eight to ten minutes or till the chicken is cooked. Serve hot.

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Chicken, Chilli Chicken, Green Chilli Chicken, NonVeg,

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Tiranga Paneer Tikka

Tiranga Paneer Tikka

Method

Grate 100 grams of paneer and cut the rest into 1½ inch cubes. Slice each cube into three layers without cutting through. Mix grated paneer, salt and red chilli powder in a bowl. Whisk together besan, yogurt, salt, garlic paste and ginger paste in a bowl till smooth. Chop the coriander leaves, add and mix well. Add lemon juice and mix well. Spread grated paneer stuffing on the bottom layer and mint and coriander chutney on the upper layer of each paneer cube. Heat oil in a non-stick pan. Coat the paneer cubes with the besan mixture and place them on the pan in batches of 3-4. Cook, turning them once in a while, till all the 6 sides are evenly done. Serve hot basted with butter.

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Tiranga Paneer Tikka, Veg,

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Palak Paneer Tofu

Palak Paneer Tofu

Method

Heat oil in non stick pan, add cumin seeds and garlic and sauté for 1 minute.Add onions and sauté till well browned.Cut hard tofu, silken tofu and paneer into squares.Add green chillies, black peppercorns, paneer, hard tofu, salt, spinach puree and 4-5 tbsps water to the pan. Mix and add garam masala powder. Mix well and cook for 2-3 minutes.Add silken tofu and mix gently. Cook for 2-3 minutes more.Serve hot with chapatti.

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Palak Paneer Tofu, Veg,

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Handi Biryani

Handi Biryani

Veg Method

Cook the rice in four cups of boiling salted water with green cardamoms, black cardamom, cloves, cinnamon and bay leaf, until three-fourth done. Drain and set aside. Mix together the carrot, French beans, cauliflower and salt and boil in three cups water till three-fourth done. Add the peas and cook for a couple of minutes. Drain and refresh under cold running water. Set aside. Heat two tablespoons of oil in a non stick pan and add the caraway seeds. When they begin to change colour, add the onion and sauté until golden brown. Add the green chillies, ginger paste and garlic paste and stir. Add a little water so that the mixture does not burn. Add the turmeric powder, coriander powder, red chilli powder and mix well. Add the tomatoes and cook they are soft. Add half the yogurt and salt and mix well. Add the boiled vegetables and mix well. Mix the saffron in kewra water. In a handi, arrange a layer of the vegetables and top it with a layer of rice. Sprinkle fried onions and a little salt. Sprinkle torn mint leaves, torn coriander leaves, ginger strips, a little saffron-kewra water and ghee. Spread another layer of vegetables, rice, fried onions, torn mint, torn coriander, ginger strips, saffron-kewra water and ghee. Sprinkle garam masala powder and the remaining yogurt. Cover and place over a hot tawa. Cook for fifteen to twenty minutes. Serve hot with a raita.

NonVeg Method

Cut chicken in one inch pieces. Boil rice and set aside. Heat oil, add cinnamon, bay leaves, cloves, cumin seeds, green cardamoms and sauté for half a minute. Add sliced onions and sauté. Add slit green chillies and chicken cubes and continue to sauté. Add turmeric powder and mix Add tomatoes and salt and mix. Add ginger-garlic paste, red chilli powder and yogurt. Mix well. Add half the fried brown onions. Add the boiled rice on top. Sprinkle garam masala powder, ginger strips, mint leaves and coriander leaves. Sprinkle milk, rose water and remaining browned onions. Cover and cook on low heat for about ten minutes. Garnish with the egg slices and serve hot.

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Chicken, Handi Biryani, Non Veg Food, NonVeg,

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Peshwari Naan

Peshawari Naan

Method

Sift the flour with baking powder, soda bicarbonate and salt into a deep bowl. Add the sugar, yogurt, egg, milk, a little oil and butter and mix. Add three tablespoons water and knead into a medium soft dough. Apply a little oil on the dough, cover with a damp cloth and set aside for one hour. Preheat the oven to the maximum temperature. Divide the dough into eight equal portions and shape into balls. Apply a little oil on each ball and fatten them slightly. Dampen your palms and pat them into a six inch circle. Stretch the dough on one side to make a triangular shape. Sprinkle the fennel seeds, a little butter, cashewnuts, almonds and pistachios on top. Place the naans on a lightly greased baking tray and bake till they are crisp and brown on both sides. The time taken for the naans to be ready depends on the oven temperature – higher the temperature quicker will they cook. Serve hot, topped with the butter.

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Naan, Peshwari Naan, Veg,

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Mirch Ka Salan

Mirch Ka Salan

Method

Wash, wipe and slit green chillies lengthwise without cutting the chillies into two. Heat sufficient olive oil in a kadai (wok) and deep-fry for one minute. Drain and place on absorbent paper and set aside. To make masala paste, dry roast sesame seeds, coriander seeds and cumin seeds. Cool and grind them to a paste along with peanuts, whole dry red chillies, ginger and garlic. Heat two tablespoons oil in a pan, add mustard seeds, let themsplutter and add curry leaves. Sauté for half a minute and add onion. Sauté, stirring continuously, till onion is light golden brown. Add turmeric powder and mix well. Add masala paste and cook for three minutes, stirring constantly. Stir in one and half cups of water and bring it to a boil. Reduce the heat and cook for ten minutes. Add tamarind pulp (dissolved in half a cup of water, if it is too thick). Add fried green chillies and salt and cook on low heat for eight to ten minutes. Serve hot.

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Mirch Ka Salan, Veg,

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Eggless Chocolate Cake

Eggless Chocolate Cake

Method

Preheat oven to 180°C.Put butter in a large bowl, add condensed milk and mix with a hand blender.

Sieve together cocoa powder, refined flour, baking soda and baking powder into the butter mixture and mix well.Add vanilla essence and mix. Add buttermilk and mix.Pour the batter into a silicon mould, place it in the oven and bake for 30-40 minutes.Demould when cooled, cut into slices and serve.

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Chocolate Cake, Dessert., Egg less Chocolate Cake, Eggless Cake, Veg,

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Strawberry Panna Cotta

Strawberry Panna Cotta

Method

Boil the cream and milk with sugar in a deep non stick pan. Set aside to cool down to room temperature. Mix the gelatine in four tablespoons of hot water and stir it into the milk. Transfer the cream-milk mixture into a bowl, add the strawberry crush and mix well. Put the chopped strawberries into eight ramekins or moulds and pour the milk-cream mixture into it. Place them in a refrigerator for three to four hours to set. Serve chilled.

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Strawberry Panna Cotta, Veg,

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Mozzarella Pops

Mozzarella Pops

Method

Mix the refined flour, cornflour, salt, pepper powder, mixed herbs, paprika and sufficient water in a bowl and whisk well to make a thick batter. Dip the mozzarella strips in the batter and then coat it with the bread crumbs and keep it in the refrigerator of fifteen to twenty minutes. Heat sufficient oil in a kadai. Deep fry the mozzarella strips till golden. Drain on absorbent paper and serve hot.

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Mozzarella Pops, Veg,

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Noodle Cutlet

Noodle Cutlet

Method

Mix together ginger, green chillies, hakka noodles, potatoes, cornstarch, salt and coriander leaves in a bowl and mash well.Heat oil in a non-stick pan.Divide the mixture into equal portions and shape them into balls and further press them lightly to make cutlets.Place these cutlets, a few at a time on the hot pan and shallow fry, turning sides, till they turn golden brown on both sides. Drain on absorbent paper.Transfer onto a serving plate and serve hot

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Noodle Cutlet, Veg,

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Crispy Fried Chicken

Crispy Fried Chicken 

An excellent recipe for technique as much as anything, as the few coating ingredients of buttermilk, flour and paprika are not difficult to combine!

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Chicken, Crispy Fried Chicken, Non Veg Food, NonVeg,

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Dahi Ke Kabab

Dahi Ke Kabab

Method

Place the hung yogurt in a bowl. Add the roasted gram powder, salt, one teaspoon chilli powder, half a teaspoon cardamom powder, one-fourth teaspoon cinnamon powder and one-fourth teaspoon pepper powder and mix well. Divide into twenty equal portions. Moisten your hands and flatten each portion to give the kababs a smooth, even shape. Heat one teaspoon in the Grill Pan and place five kababs, with a little space between each. Fry the kababs till the underside is a light golden brown. Flip over gently, drizzle one teaspoon ghee all around and fry till both the sides are equally golden. Drain and set aside. Heat three teaspoons ghee in another non stick pan and fry onion till golden brown. Drain on absorbent paper and grind to a paste. Heat remaining ghee in the pan, add garlic, remaining chilli powder, fried ground onions, clove powder, remaining cardamom powder, cinnamon powder, pepper powder and the salt, and sauté till the ghee separates. Add the kababs and gently mix into the masala. Serve immediately.

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Dahi Ke Kabab, Indian Food, Veg,

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Thai Fried Noodles

Thai Fried Noodles

Tangy Thai style noodles with roasted peanuts

Cooking Time: 15-20 minutes

Servings: 4 Preparation Time: 40-50 minutes

Category: Non Veg

Ingredients 

• Rice noodles 350 grams 

• Spring onion bulbs  3 

• Garlic  4-5 cloves 

• Oil  2 tablespoons 

• Eggs  2 

• Salt  to taste 

• Thai fish sauce  1/2 tablespoon 

• Dark soy sauce  1/2 tablespoon 

• Lime leaves,torn  2-3 

• Tamarind water  2 tablespoons 

• Crushed red chillies  1/2 teaspoon 

• White radish , pickled a few strips 

• Bean sprouts  1 3/4 cups 

• Spring onion greens  2 stalks 

• Sugar  1 teaspoon 

• Roasted peanuts  1/2 cup 

• Fresh coriander leaves  a few 

Method 

Soak the rice noodles in warm water for 20-30 minutes. Drain and set aside. Slice spring onions. Chop garlic cloves. Heat oil in a deep non stick pan, add spring onions and garlic and sauté for 2 minutes. Break eggs into the pan and stir till well scrambled. Add noodles and stir well. Add salt, Thai fish sauce, soy sauce, lime leaves, tamarind water, crushed red chillies, pickled white radish (radish cut into strips and pickled in vinegar and water) and bean sprouts. Stir gently. Chop spring onion greens and add along with sugar and ¼ cup water. Mix well. Add ¼ cup roasted whole peanuts and crush the remaining and add along with few coriander leaves and mix. Serve hot.

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Egg, Non Veg Food, NonVeg, Thai Fried Noodles,

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Khaman Pattice

Khaman Pattice

Khaman Pattice

Cooking Time: 10-15 minutes

Servings: 4 Preparation Time: 15-20 minutes

Category: Non Veg

Ingredients 

• Potatoes,boiled, peeled and mashed  500 grams 

• Green chillies 2-3 

• Ginger 1 inch piece 

• Black peppercorns 8-10 

• Scraped coconut 1 cup 

• Charoli/chironji 2 tablespoons 

• Raisins 2 tablespoons 

• Salt to taste  

• Sugar 1 tablespoon 

• Lemon juice 1 tablespoon 

• Fresh coriander leaves a few sprigs 

• Cornflour/ corn starch  1-2 tablespoons 

• Bread crumbs as required 

• Eggs 3 

• Oil to deep fry 

• Fresh mint (pudina) a few sprigs 

Method 

Roughly chop green chillies and ginger and put them in a mixer jar. Add black peppercorns if you wish and grind without adding any water.Place coconut in a bowl, add ginger-green chilli mixture, charoli, raisins, salt, sugar and lemon juice and mix well. Chop coriander leaves and add and mix. Add salt and 1-2 tbsps cornstarch to mashed potatoes and mix. Add more cornstarch if the mixture is too moist. Take a portion of the potato mixture in your palm, place a generous portion of coconut mixture in the center, shape into a round ball. Roll the balls in breadcrumbs and press lightly. Break eggs into a bowl and whisk well. Dip the pattice in the egg and roll in the breadcrumbs again.Heat sufficient oil in a kadai, dip the pattice in the egg again and slide into hot oil. Deep fry on medium heat till golden. Drain on absorbent paper and serve hot garnished with fresh mint sprigs.

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Aloo Pattice, Indian Food, Khaman Pattice, Veg,

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Penne Pasta

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Pasta, Penne, Penne Pasta,

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Aloo Gosht

  Aloo Gosht 

The very entertaining Chef Harpal Singh Sokhi teaches the viewers the true art of Punjabi cooking. He loves to cook true desi style where all that matters is the true taste of these Punjabi classics!

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Aloo, Aloo Ghosht, Aloo Gosht, Chicken, Ghosht, Gosht, Mutton, Non Veg Food, NonVeg,

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Chicken With Fried Rice

Chicken With Fried Rice

A favourite with most Chinese food lovers.

Cooking Time: 10-15 minutes

Servings: 4 

Preparation Time: 40-50 minutes

 Category: Non Veg Print this Recipe  Add to Favourites  48 16 4 5 

Ingredients 

• Boneless chicken,cut into thin strips  100 grams 

• Rice,soaked  1 cup 

• Oil  4 tablespoons 

• Spring onions,finely chopped  2 

• Garlic,finely chopped  3-4 cloves 

• Eggs,whisked lightly 2 

• Salt  to taste 

• Soy sauce  1 tablespoon 

• MSG  1/4 teaspoon 

• White pepper powder  1/2 teaspoon 

• Vinegar  1/2 tablespoon 

 Method 

Cook rice in three cups of water until just cooked. Drain well and cool. Heat oil in a wok, add spring onions and garlic and stir-fry for a minute. Add chicken pieces and stir-fry for two minutes. Add eggs and cook for half a minute, stirring continuously. Add rice and salt and cook for a minute, stirring and tossing continuously. Add soy sauce, MSG, white pepper powder and mix thoroughly. Add vinegar, mix well and serve hot.

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Chicken Fried Rice, Chicken with fried rice, Fried Rice, Non Veg Food, NonVeg,

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Poha Egg Fried Rice

Poha Egg Fried Rice

Cooking Time: 10-15 minutes

Servings: 4 

Preparation Time: 10-15 minutes

Ingredients 

• Pressed rice (poha) 3 cups 

• Eggs 3 

• Chicken,minced 1 cup 

• Salt to taste  

• Oil 7 tablespoons 

• Green chillies,chopped 1 tablespoon 

• Spring onion bulbs,chopped 1/2 cup 

• Onions,chopped 1 cup 

• Red capsicum,chopped 1/2 cup 

• Yellow capsicum,chopped 1/2 cup 

• Soy sauce 1 tablespoon 

• Vinegar 2 tablespoons 

• Spring onion greens,chopped 1/2 cup 

Method 

Divide chicken mince into approximately 10 portions and shape into quennels. Sprinkle salt on top and refrigerate for 10-12 minutes.

Heat 2 tbsps oil in non stick pan.

Whisk eggs in a bowl with salt and green chillies. Pour this into the pan and cook, stirring, till eggs are scrambled. 

Remove from heat and set aside in a bowl.

Heat 3 tbsps oil in same pan, add spring onion bulbs and onions and sauté till they are lightly coloured.

Heat the remaining oil in another non stick pan. Add chicken quennels and cook till done.

Add red and yellow capsicums and poha to onions. Mix well and cook for 1 minute.

Add soya sauce, salt and scrambled eggs, reserving 1 tbsp for garnishing, and mix well. Add vinegar and spring onion greens. Mix well.

Place poha mixture on a serving dish, put the reserved scrambled eggs on top and arrange cooked chicken quennels over the eggs. Serve immediately.

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Chicken, Chicken Fried Rice, Fried Rice with Poha, Non Veg Food, NonVeg, Poha, Poha Egg Fried Rice,

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Aloo Matar Paneer

A tasty and spicy combination of aloo, matar and paneer

Cooking Time: 10-15 minutes

Servings: 4 Preparation Time: 10-15 minutes

Ingredients 

• Potatoes,peeled 2 medium 

• Green peas,shelled 1 cup 

• Paneer (cottage cheese) 100 grams 

• Onion  1 medium 

• Ginger 1 

• Garlic 8 - 10 cloves 

• Oil 2 tablespoons 

• Cumin seeds 2 teaspoons 

• Salt to taste  

• Turmeric powder 1/4 teaspoon 

• Coriander powder 1 1/2 teaspoons 

• Red chilli powder  1 teaspoon 

• Fresh tomato puree 1 cup 

• Roasted peanuts,paste 2 tablespoons 

• Garam masala powder 1 teaspoon 

 Method 

Grind onion, garlic and ginger.

Heat oil in a nine stick pan, add cumin seeds and sauté till lightly browned. Cut thin batons of potatoes.  Add the ground paste to the pan and sauté till lightly browned, stirring frequently.

Add potatoes, salt and turmeric powder and mix. Add ¼ cup water and mix well. Cover and cook till potatoes are almost done.

Cut paneer into small cubes. Add coriander powder and red chilli powder and mix. Add green peas and mix. Cover and cook till the vegetables are done.

Add tomato puree and mix. Cover and cook for 2 minutes. 

Add peanut paste and mix well. And paneer and mix Sprinkle garam masala powder and serve hot with roti.

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Aloo Matar, Aloo Matar Paneer, Indian Food, Matar Paneer,

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Mutton Biryaani

Mutton Biryani.

Cooking Time: 40-50 minutes

Servings: 4 Preparation Time: 4-6 hours

Ingredients 

• Mutton,1 1/2 inch pieces 1 kilogram 

• Basmati rice 1 1/2 cups 

• Ginger  4 inch piece 

• Saffron (kesar)  7-8 strands 

• Milk , warm 1/2 cup 

• Yogurt  2 cups 

• Salt  to taste 

• Turmeric powder  1 teaspoon 

• Garlic paste  1 1/2 tablespoons 

• Oil  to deep fry 

• Onions,thinly sliced  4-5 large 

• Cloves  4-5 

• Cinnamon  1 inch stick 

• Green cardamoms  4-5 

• Black cardamoms  1-2 

• Peppercorns  6-8 

• Ghee  5 tablespoons 

• Green chillies,chopped  2 

• Coriander powder  2 tablespoons 

• Cumin powder  1 tablespoon 

• Red chilli powder  1 teaspoon 

• Tomatoes,chopped  4 large 

• Garam masala powder  2 teaspoons 

• Fresh coriander leaves,coarsely chopped  1/2 bunch 

• Fresh mint leaves,coarsely chopped  1/2 bunch 

• Butter  3 tablespoons 

 Method 

Soak rice for half an hour in five to six cups of water. Drain and keep aside. Cut half the ginger into julienne and make a paste of the rest. Soak saffron in warm milk and keep aside. Marinate mutton in yogurt, salt, turmeric powder and one tablespoon each of ginger and garlic pastes. Marinate for about four hours in a refrigerator. Heat sufficient oil in a kadai and fry half of the sliced onions till brown and crisp. Drain and keep onto an absorbent paper. Cook rice in salted five cups of boiling water along with cloves, cinnamon, green and black cardamoms and peppercorns till rice is almost cooked. Strain and keep rice warm. Heat ghee in a thick-bottomed pan or pressure cooker. Add remaining sliced onions and green chillies. Cook, stirring continuously, till onions are light golden brown. Add remaining ginger paste and garlic paste and mix well. Add marinated mutton and cook on high heat for seven to eight minutes. Add coriander powder, cumin powder and red chilli powder. Mix thoroughly. Stir in three cups of water, bring it to a boil, reduce heat and cook covered till mutton is almost cooked. Add tomatoes, salt, half the garam masala powder and fresh coriander leaves. Cook for fifteen minutes on medium heat, stirring occasionally. In case you are cooking the mutton in a pressure cooker, add chopped tomatoes, salt, garam masala powder, two cups of water and chopped fresh coriander leaves after adding dry spices. Pressure cook till mutton is almost cooked. It normally takes two to three whistles to cook. Ensure that the cooked mutton does not have a thin gravy. If that is the case cook on high heat to reduce. Preheat oven to 180C. Arrange half the quantity of cooked mutton in an ovenproof dish and spread half the quantity of cooked rice on top of the mutton. Sprinkle a little of the remaining garam masala powder, half each of ginger julienne, saffron dissolved in warm milk and mint leaves. Dot the rice with half the quantity of butter. Spread the remaining mutton on top of the rice, followed by cooked rice and repeat the earlier process with the remaining quantities of ginger julienne, saffron milk, garam masala powder, mint leaves and butter. Cover it with aluminium foil and cook in the preheated oven for fifteen to twenty minutes at 180C. Garnish with fried sliced onions and ser

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Biryani, Hyderabadi Biryani, Indian Biryani, Mutton Biryani,

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Chatpate Dum Aloo

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Chatpate Aloo, Chatpate Dum Aloo, Dum Aloo, Indian Food,

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Crisp Chicken Wings

Crisp Chicken Wings

Marinate the wings with salt papper & herbs and red chilly powder.

Mix flour,pepper & salt in a bag and mix chicken wings.roll the bag to coat the flour.Spray the wings with oil in oven tray.Bake till done.Turn the sides of the wings once in between cooking. Toss the wings in sauce to coat the sauce.While chicken is being cooked, lets make sauce.

Sauce Method-Heat oil in a pan and add garlic & sauté till brown,add ginger and cook.Add chilli sambal and chilli powder if using.Saute for a minute and add sugar & vinegar.Cook till reduced.Remove from fire and put in a helmet bowl and add cooked chicken wings.Toss and serve hot.You may garnish the wings with  chopped coriander s & chopped spring onion.

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Chicken Wings, Crishpy Wings, Crisp Chicken Wings, Crisp Wings, Non Veg Food, NonVeg,

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Nalli Nihari

Nalli Nihari

Method

Heat sufficient oil in a kadai and deep fry onions till golden. Drain and place on an absorbent paper. Heat ghee in a pressure cooker. Add nalli and nihari masala and sauté for two minutes.Add four cups of water and cook under pressure for about eight whistles. This may take around half an hour. Open the lid when the pressure has reduced and transfer the contents into a kadai.Bring it to a boil. Add half the fried onions, half the ginger and simmer for two minutes. Combine whole wheat flour with six tablespoons of water and mix well ensuring that there are no lumps.Add it to the nalli mixture and continue to simmer till it thickens. Add salt if necessary. Add lemon juice and stir.Serve garnished with remaining fried onions, remaining ginger and coriander leaves

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Nalli Nihari, Non Veg Food, NonVeg,

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Ragada Patties

Ragada Patties

Method

Soak dried peas in three cups of water for about six hours. Drain and boil in three to four cups of water with turmeric powder, asafoetida and salt till soft. Mash the peas slightly. Add a little water if too thick and simmer for ten minutes. Keep the ragda hot. Add cornflour, green chillies and salt to potatoes and mix well. Divide into eight equal portions and shape into balls. Flatten slightly. Heat a little oil in a frying pan and fry pattice gently on both sides on medium heat till evenly browned. Keep warm. To serve, place two pattice on a plate and pour ragda on them. Drizzle green chutney and sweet date and tamarind chutney, sprinkle onions, chaat masala and coriander leaves. Similarly make other servings. Serve immediately

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Ragada Patties, Veg,

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Daabeli

Daabeli 

Method

Heat oil in a pan. Add potatoes, salt and a little water. Mix well and add dabeli masala, lemon juice, half cup of sweet tamarind chutney and sugar. Mix and cook till the moisture is absorbed. Transfer the mixture into a plate and spread it. Sprinkle masala moongphali, coconut, pomegranate pearls, black grapes, half the sev and coriander leaves over the top. Slit the pavs horizontally without cutting through. Spread red chilli-garlic chutney, a layer of the stuffing, sweet date and tamarind chutney, onion and sev in between the two halves. Place the stuffed pavs on a hot tawa. Press slightly and toast on both sides, with a little butter, till done. Serve hot

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Daabeli,

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Black Forest Cake

Black Forest Cake

Cooking Time: 10-15 minutes

Servings: 4

Preparation Time: 10-15 minutes

Ingredients

• Chocolate sponge cake 8 inch round

• Orange juice 3/4 cup

• Whipped cream 2 cups

• Canned cherries,stoned 100 grams

• Chocolate,grated 1/2 cup

• Chocolate shavings 1 cup

Method

Trim the rounded top of the cake and then turn it upside down. Slice it horizontally into three pieces. Keep one pieces on a plate. Moisten it with some orange juice. Spread a layer of whipped cream. Over that sprinkle some canned cherries. Over this keep another slice of the cake and moisten it with some orange juice. Spread a layer of whipped cream. Over that sprinkle some canned cherries. Sprinkle some grated chocolate. Keep the last slice of cake over this and again moisten it with orange juice. Spread a thick layer of whipped cream over the top and on the sides of the sandwiched cake too. Dip the palette knife in hot water, wipe dry and smoothen the top and the sides. Fill a piping bag fitted with a star nozzle with the remaining whipped cream. Pipe out rosettes on the top of the cake along the outer edge. Sprinkle chocolate shavings on the top and also stick them on the sides of the cake. Finally place a cherry on each rosette. Keep the cake in the refrigerator for an hour or two to set well. Cut into wedges and serve chilled.

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Black Forest Cake,

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Spring Dosa

Spring Dosa

Cooking Time: 5-10 minutes

Servings: 4

Preparation Time: 10-15 minutes

Ingredients

• Dosa Batter 4 cup

• Oil 4-5 tablespoon

• Onion ,thinly sliced 1 medium

• Carrot,grated 2 large

• Green capsicum,thinly sliced 1 large

• Cabbage,shredded 1/4

• Light soy sauce 1/2 tablespoon

• White pepper powder 1/2 teaspoon

• Sichuan sauce 1 tablespoon

• MSG 1/4 teaspoon

• Salt to taste

• Bean sprouts 1/2 cup

• Spring onion,finely chopped 1/2 cup

Method

To make the filling, heat two tablespoons of oil in a wok; add the onion, carrots and capsicum and stir-fry for half a minute. Add the cabbage and continue to stir-fry for one minute. Add the soy sauce, white pepper powder, Sichuan sauce, MSG and salt to taste. Add the bean sprouts and spring onion greens and stir-fry for about half a minute. Remove from heat and cool the filling to room temperature. Heat and season a dosa tawa. Place a ladleful of dosa batter on the tawa and spread evenly with the back of the ladle to make a medium-sized dosa. Drizzle half a teaspoon of oil around the dosa and cook over low heat for one minute. Place a generous amount of filling on the dosa and spread evenly. Continue to cook till the underside turns golden. Roll up the dosa tightly, cut diagonally into pieces and serve.

Chef's Tip

You can use ready-made or packaged dosa batter

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Dosa, Indian Food, Spring Dosa, Veg,

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Coriander Prawns With Mango Salad

Coriander Prawns With Mango Salad

Ingredients
• Small prawns,shelled and deveined headless 3/4 cup
• Coriander and mint chutney 1/2 cup
• Tomatoes 2 medium
• Raw mango,peeled 1 small
• Olive oil 1 1/2 tablespoons
• Iceberg lettuce leaves,place in ice water 4-5
• Salt to taste
• Black pepper powder to taste
• Mustard paste 1 teaspoon
• Sugar 4-5 tablespoons

Method
Marinate the prawns in coriander and mint chutney in a large bowl for 10-15 minutes. Quarter tomatoes, remove seeds and cut into thin strips. Cut raw mango into thin strips. Heat ½ tbsp olive oil in a non stick grill pan and the remaining in a non-stick pan. Tear lettuce leaves and place on a serving dish. Place prawns on grill pan and cook for 3-4 minutes. Add tomatoes and mango to the other pan. Add salt, black pepper powder, mustard sauce and sugar and toss. Add prawns to the mango mixture, mix well and cook for a minute. Transfer over the bed of lettuce leaves and serve immediately.
- See more at: http://www.sanjeevkapoor.com/coriander-prawns-with-mango-salad-foodfood.aspx#sthash.loTOb48L.dpuf

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Coriander Prawns With Mango Salad, Non Veg Food, NonVeg, Prawns,

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Paneer Ke Tinke

Paneer Ke Tinke

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Paneer Ke Tinke, Veg,

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Garlicky Mushroom Pakoras

Garlicky Mushroom Pakoras - Sanjeev Kapoor's Kitchen 

Combine gram flour, salt, baking powder, cumin seeds and red chilli powder in a bowl. Mix well, gradually stir in one cup water and whisk to form a smooth batter. Add garlic and onion and mix well. Set aside for ten minutes. Heat sufficient oil in a kadai. Dip the mushrooms in the batter and slide into the oil and deep fry on medium heat till golden brown and crisp. Drain on absorbent paper. Serve hot garnished with lemon wedges and coriander sprigs.

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Garlicky Mushroom Pakoras, Indian Food, Veg,

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Mutton Shaami Kabab

Mutton Shaami Kabab 

Spicy mutton kababs made with minced mutton and chana dal.

Cooking Time: 20-30 minutes

Servings: 4 

Preparation Time: 30-40 minutes

Ingredients 

• Mutton mince (keema) 250 grams 

• Ghee 3 tablespoons 

• Caraway seed (shahi jeera) powder 1/2 teaspoon 

• Ginger,chopped 1/2 inch piece 

• Garlic,chopped 2 cloves 

• Dried red chillies,broken 2 

• Split Bengal gram (chana dal),soaked for 1/2 hour 1 tablespoon 

• Salt  to taste 

• Egg  1 

• Fresh mint leaves  1/4 cup 

• Fresh coriander leaves  1/4 cup 

• Deep fried onions  1/2 cup 

• Lemon juice  2 teaspoons 

Method 

Heat 2 tbsps ghee in a non-stick pan. Add caraway seeds, ginger, garlic, red chillies, keema and drained chana dal. Mix well and sauté for 2 minutes. Add salt and mix well. Cover and cook on medium heat till the moisture dries up and the dal is cooked. Break the egg in a bowl and whisk it well. Put mint leaves, coriander leaves and fried onions in a blender jar. Remove the mutton mixture from heat and set aside to cool. When cooled transfer into the blender jar and grind. Add lemon juice and grind to a coarse paste. Heat remaining ghee on a non-stick tawa. Divide mutton mixture into 8 equal portions and shape them into flat kababs. Dip each kabab in whisked egg and place it on the tawa. Shallow-fry, turning the side once, for 3-4 minutes or till both the sides are evenly cooked. Serve hot with green chutney

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Indian Food, Mutton, Mutton Kabaab, Mutton Shaami Kabaab, Non Veg Food, NonVeg, Shaami Kabaab,

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Chettinaad Fried Chicken

Chettinaad Fried Chicken

Chettinad Fried Chicken

Crispy Chettinad chicken in south Indian style

Cooking Time: 30-40 minutes

Servings: 4 Preparation Time: 2-4 hours

Ingredients 

• Chicken,whole 1 whole pods 

• Onion ,roughly chopped  2 medium 

• Ginger,roughly chopped  1 inches 

• Garlic,roughly chopped  4-6 clove 

• Green chilli,roughly chopped  4 

• Dried red chillies  4-6 

• Turmeric powder  1/2 teaspoon 

• Lemon juice  1 tablespoon 

• Rice flour  2 tablespoons 

• Salt  to taste 

• Curry leaves,finely shredded  10-12 

• Oil for shallow frying  

Method

Split the chicken through the backbone and the breast, into two equal halves. Make three or four half-inch deep cuts on the breast and leg pieces.Grind the onions, ginger, garlic, green chillies and red chillies with a little water to a smooth paste. Mix the turmeric powder, lemon juice, rice flour and salt into the masala paste. Coat the chicken liberally with the paste and leave to marinate for two or three hours, preferably in a refrigerator. Mix the shredded curry leaves into the chicken. Heat the oil in a kadai; add the marinated chicken and sauté over high heat for two minutes on both sides to seal the juices.

Lower heat to medium, cover with a lid and cook for fifteen to twenty minutes, turning over and basting frequently with the remaining marinade. Sprinkle a little water if the chicken starts drying out. Cook over high heat for the last few minutes, so that the surface of the chicken is crisp and golden brown. Cut into smaller pieces and serve hot. 

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Chettinaad Chicken, Chettinaad Fried Chicken, Chicken, Indian Food, Non Veg Food, NonVeg,

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Crispy Chicken

Crispy Chicken 

Crispy Chicken

Marinated chicken cubes air fried till crisp.

Cooking Time: 15-20 minutes

Servings: 4 

Preparation Time: 15-20 minutes

Ingredients 

• Boneless chicken 400 grams 

• Corn flakes 1 cup 

• Refined flour (maida) 1 tablespoon 

• Cornflour/ corn starch  1 tablespoon 

• Salt to taste 

• Ginger paste 1 tablespoon 

• Garlic paste 1 tablespoon 

• Red chilli paste 1 tablespoon 

• Vinegar 1 teaspoon 

• Egg 1 

• Oil 1 tablespoon 

 Method 

Crush cornflakes in a blender. To make marinade, mix refined flour, cornstarch, salt, ginger paste, garlic paste, red chilli paste, vinegar and egg well.Cut chicken into 2 inch cubes and add and mix well. Add oil, mix and refrigerate for 1 hour. Spread crushed cornflakes on a plate. Coat marinated chicken pieces in it and place in air fryer container. Fit container in the stand and air fry at 180°C for 10 minutes. Serve hot.

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Chicken, Crispy, Crispy Chicken, Indian Food, Non Veg Food, NonVeg,

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