CHINESE CHILLI CHICKEN

                                          CHINESE CHILLI CHICKEN

Ingredients for chinese chilli chicken:

500 -600 gms Boneless Chicken
2 tbsp Soya Sauce
1 Egg
2 tbsp Corn Flour/Corn Starch
5-6 Chopped Green Chilies
2 Green Onion Chopped
1 tsp Garlic Paste
Salt to taste
1/2 tsp White Pepper Powder
1 tsp Sugar
A pinch of ajinomoto
2 cups chicken Broth/ Water
1 tbsp Oil
Oil to fry

Preparation:

• Cut the boneless chicken pieces into1 " cubes.
• Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.
• Heat oil and deep fry the marinated chicken pieces till golden brown.
• Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.
• Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.
• Add fried chicken pieces to it and cook for few minutes.
• Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps.
• Cook for 2-3 minutes.
• Serve chinese chili chicken hot garnished with chopped green onion tops.
• Chinese chili chicken goes well with steamed / boiled rice.

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CHOCLATE SHAKE

                                                      CHOCLATE SHAKE

Ingredients:

4 cup Cold Milk (Thanda Doodh)
2 cup Chocolate Ice-Cream
5 tsp sweetened Cocoa Powder
Crushed Ice

How to make chocolate shake:

• Blend milk and cocoa powder in a blender for few seconds.
• Add ice-cream and crushed ice and blend again for few more seconds.
• Serve chilled.
• Serve over a crushed ice.

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CHEESE OMLETTE

                                                     CHEESE OMLETTE

Ingredients:

2 Eggs
3 tblsp Milk
1/2 cup grated Cheese
2 chopped Green Chilli (Hari mirch)
Salt to taste
1 tsp White Pepper
A pinch of Mustard Powder
1 tblsp Butter

How to make cheese omelette:

• Beat the eggs thoroughly along with the salt, mustard powder, green chillies and the pepper powder.
• Melt the butter in a non stick pan over a low flame.
• Add the beaten eggs . spread evenly around the pan and sprinkle the grated cheese on top.
• Cook on one side till the egg is cooked.fold the egg into half and remove from the flame.serve hot.

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BUTTER COOKIES

                                                    BUTTER COOKIES

Ingredients:

6 cups All purpose flour (maida)
3 teaspoons baking powder
1 teaspoon salt
2 cup white sugar
2 cup butter or margarine
2 egg
6 tablespoons cream
2 teaspoon vanilla extract

How to make butter cookies:

• Sift flour, baking powder, salt and sugar together. Mix well.
• Add the butter.
• Add egg, cream and vanilla extract thoroughly.
• Wrap this dough into a foil and refrigerate for atleast 24 hrs.
• Reheat the oven for 400 degrees.
• Now roll the dough into a crust which is 1/4 to 1/8 thick.
• Now with the help of a cookie cutter, cut the cookies.
• Lastly place them on a greased tray and bake them at 400 degrees for 5 - 8 minutes.

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CHICKEN MAKHANI

                                         CHICKEN MAKHANI

Ingredients:

800 gms chicken
1 tsp kashmiri red chilli powder
salt to taste
1 tblsp lemon juice
For Marinade
1 cup yogurt
1 tsp kashmiri red chilli powder
salt to taste
2 tblsp ginger paste
2 tblsp lemon juice
2 tblsp garlic paste
1/2 tsp garam masala powder
2 tsp mustard oil
2 tblsp butter
For Makhani Gravy
400 gms tomato puree
3 tblsp butter
1 tsp green chillies (chopped)
1/2 tsp kasoori methi
1 cup fresh cream
1 tblsp ginger paste
1 tblsp red chilli powder
salt to taste
1 tblsp garam masala whole
1/2 tsp garam masala powder
2 tblsp sugar/ honey
1 tblsp garlic paste

How to make chicken makhani :

• Skin and clean the chicken.
• Make incisions with a sharp knife on breast and leg pieces.
• Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave aside for half an hour.
• Hang the yogurt in a muslin cloth for 15-20 minutes to take off extra water.
• Mix in red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil.
• Apply this marinade to the chicken pieces and chill in a freezer for 3 to 4 hours.
• Put the chicken onto a skewer and stir fry in a moderately hot tandoor or a preheated oven (200 degrees celsius) for 10-12 minutes or until almost done.
• Baste it with grease and stir fry for another 2 minutes.
• Take off and keep aside.
• Heat up grease in a pan.
• Mix in whole garam masala.
• Let it crackle.
• Then mix in ginger-garlic paste and cut green chillies.
• Stir fry for 2 minutes.
• Mix in tomato puree, red chilli powder, garam masala powder, salt and one cup of water.
• Bring to a boil.
• Lower heat up and simmer (boil slowly at low temperature) for 10 minutes.
• Mix in sugar or honey and powdered kasoori methi.
• Mix in cooked tandoori chicken pieces.
• Simmer (boil slowly at low temperature) for 5 minutes and then mix in fresh cream.
• Serve hot with naan or parantha

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SAMOSA

                                SAMOSA

Samosa, the famous street side snack, usually have a thick outer covering to retain the shape and hold the stuffing, however that makes it difficult to bake properly. Hence i have rolled the outer covering thin. To instill a little crispiness i have added ½ tbsp of ghee to the dough. Baking takes a little longer but i believe it is worth every effort. 

Add your private note Preparation Time: 20 mins
Cooking Time: 20 mins
Baking Time:  30 Minutes
Baking Temperature:  200ºC (400ºF)
Makes 8 samosas

Ingredients

For The Chapatis1 cup whole wheat flour (gehun ka atta)
1/2 tbsp melted ghee
a pinch salt
1/4 tsp oil for kneading

For The Stuffing1 tbsp oil
1/2 tsp cumin seeds (jeera)
2 cups boiled , peeled and mashed potatoes
1 tsp ginger-green chilli paste
salt to taste
1 1/2 tsp dried mango powder (amchur)
1 tsp chilli powder
1/2 cup boiled green peas
2 tbsp finely chopped coriander (dhania)

For Seving phudina chutney

Method
For the dough

1. Combine all the ingredients together in a bowl and add enough water to make a firm dough. Keep aside covered for 15 minutes.
2. Knead again using oil til smooth. Keep aside covered with a wet muslin cloth.
3. Divide the dough into 4 equal portions and roll out each portion into 150 mm. (6") diameter thin chapatis
   
4. Cook on a tava (griddle) till light brown spots appear on both sides. Keep aside.

For the stuffing

1. Heat the oil in a pan and add the cumin seeds. When the seeds crackle, add the potatoes and sauté for 2 minutes.
2. Add the ginger-green chilli paste, salt, dry mango powder, chilli powder, green peas coriander, mix well and sauté for another 2 minutes.
3. Cool completely and divide the stuffing into 8 equal portions.

How to proceed

1. Divide each chapati into 2 halves, make a cone from each half.
   
2. Stuff each cone with a portion of the stuffing.
   
3. Seal the edges carefully using a little water. Keep aside.
   
4. Repeat with the remaining chapati halves and stuffing to make 7 more samosas.
5. Arrange on a greased baking tray and bake in a pre-heated oven at 200ºc (400ºf)for 20 to 25 minutes. Serve hot with phudina chutney.
   

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Olive and Tomato Pasta

                                         Olive and Tomato Pasta

Ingredients

3 cups cooked bow pasta (farfalle)

For the basil and Tomato Sauce 1 recipe Italian Tomato Sauce
1/2 tsp dry red chilli flakes (paprika)
4 to 5 tbsp fresh cream
1/4 cup chopped black olives
4 tbsp grated vegetarian cheese
2 tsp olive oil
salt to taste

Method
For the olive and tomato sauce

1. Heat the olive oil in a pan, add the Italian tomato sauce, chilli flakes and salt.
2. Add ½ cup of water and cook till the sauce thickens.
3. Add the cream, olives and cheese. Mix well and keep aside.

How to proceed

1. Just before serving, re-heat the olive and tomato sauce and toss the bow pasta in it along with the cheese.
2. Serve hot cipes.

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BADAM SHORBA

BADAM SHORBA

Ingredients

•	Almonds	175
•	Butter	2 teaspoons
•	Refined flour (maida)	1 1/4 teaspoons
•	Milk	1 cup
•	Sugar	1/2 teaspoon
•	Salt	to taste
•	White pepper powder	1/4 teaspoon
•	Cream	1/4 tablespoons
Method Soak the almonds in hot water for a few minutes. Drain and peel. Slice ten to twelve for garnish and grind the rest to a smooth paste. Melt butter in a pan and add refined flour. Sauté for one minute and then gradually add milk stirring continuously to avoid lumps. Add sugar, salt and white pepper powder and cook, stirring continuously, till it comes to a boil. Lower the heat and simmer for five minutes, stirring occasionally. Add almond paste and two cups of hot water and simmer for ten to fifteen minutes, stirring occasionally, till the soup thickens. Toast the sliced almonds. Sprinkle toasted almonds and drizzle cream just before serving. Serve piping hot.

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Kathi roll By:Gulshan kumar

 

Kathi roll

The kathi roll is starting from 1932 in nizam restaurant at kolkata.Actually the kathi roll is a mixture of two things vegetables and roti. With help of these two things we can easily beginning our favorite food. This is referred in Bengali as kathi or stick, and name are kathi kabab and after some time kathi roll.
Some offices persons want quick and fast eating food. They get back to his work without any difficulty. kathi roll is very portable and delicious roll to eat.
The kathi roll is a kind of roti rolled with some vegetables. You can also make kathi roll with some eggs, you just add the eggs in dough. Making kathi roll at home is indeed convenient.
Nizam is only wants to enjoy the individually decades for serving. But after some time it create common place in kolkata and later everywhere people know about this.
Everyone always wants healthy and delicious food. You can cook kathi roll in just 30 to 40 minutes

Ingredients ->

1 ½ whole wheat of flour( atta)
½ cup maida
½ cup salt
Water to prepare the dough
2 cups mixed vegetables (beans, carrot, capsicum, cabbage and cheese)
1 spoon ginger chili paste
½ spoon chaat masala powder
1 spoon kitchen king masala
1 spoon lemon juice
2 onion with slice
Few spoon of green chutney
2-3 spoon olive oil
Salt according to your taste

Now we are going to cook kathi roll by mixed these following ingredients:

• Add the salt in flour (atta), maida and add water in dough for softness. Cover it and wait until, when they will ready for stuffing.

• Blanch the beans for 3 minutes. Heat a tablespoon of olive oil in a vessel, and then add the ginger green paste and saute for seconds. Add carrots, capsicum, cabbage and cheese and saute for 8 minutes. Add kitchen king masala and chaat masala powder and mixed it. Turn off heat.

• Add the salt and lemon juice for taste and mixing. Keep aside.

• In different (individually) bowl, combine the 3 tablespoons of green chutney and onions sliced and spare it.

• Now make roti, add flour on flat surface and roll the roti according to your need in form of diameter.

• Make the roti on iron tawa and cook it lightly on twice sides.

make roti how much you required, we will prepare 6-7  roti and place on a soft casserole.

• Drop some oil on iron tawa for fry your prepare roti on one side, heat up for 5 seconds.

• Now remove from tawa, place 3 or 4 tablespoons of mixed vegetables filling in the middle of the roti and sprinkle the onion green chutney over it. for serving roll the roti tightly and wrap it.

About the Author: Gulshan kumar

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