Fish Manchurian

Ingredients
1/2 kg Boneless fish cubed
Salt to taste
1 tbsp Garlic paste
4 Whole red chilies
1/2 tsp White pepper powder
1/2 tsp black pepper
2 tsp Vinegar
2 tbsp Soya sauce
2 tbsp Worchester sauce
1 egg
3 tbsp Flour
3 tbsp corn flour
1 tsp Sugar
1/2 tsp Chinese salt
4 tbsp Tomato paste
4 tbsp Tomato ketchup
1 stick Spring onion chopped
1 onion sliced
1 green chilli chopped
1Carrot (cubes)
1Capsicum (cubes)
Oil 3 – 4 tbsp

Method

Cut fish into cubes, add in 1 egg, 3 tbsp flour, 3 tbsp corn flour a little salt and ½ tsp black pepper.

Mix well and deep fry fish cubes & keep aside

In a separate pan heat 2 – 3 tbsp oil, add 1 tbsp garlic paste and 4 dry red chilies.

Add 1 chopped capsicum, 1 chopped carrot, chopped spring onion , sliced onion green chilli and stir fry for a minute

Add 4 tbsp tomato ketchup, 4 tbsp tomato paste, 2 tbsp soya sauce, 2 tbsp Worchester sauce, salt to taste, 2 tsp vinegar, 1/2 tsp Chinese salt, ½ tsp white pepper powder and 1 tsp sugar.

Cook for another 1 – 2 minutes

Add fried fish and let it cook for 1-2 minutes.

If you require gravy add 1/2 cup water and 1 tbsp diluted corn flour.

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Peas Pulao

Ingredients:

2 cup Basmati rice
1 cup Green peas(u can take frozen as well fresh)
1 tbsp Cumin seeds
1-2 Bay leaves
2-3 Cloves
2-3 Cardamoms
1-2 sticks Cinnamon
1 large Onion, thinly sliced
1 tsp Garlic Paste
1 tsp Ginger Paste
2 green chili cut into lengthwise
1 tbsp Pulao masala (if available)
2 tbsp Ghee
Pepper powder as per your taste
Salt to taste

Directions:

Soak rice in water for half an hour and drain excess water and keep aside.
In a pressure cooker heat ghee and add cinnamon, cardamom, bay leaf and cloves.
To this add sliced onion, ginger and garlic paste and fry till onion turn transparent.
To this add green peas peas, pulao masala, salt and pepper powder & green chili and mix well.
Add water as per instructions on Basmati rice package and give it to boil.
Then add rice and pressure cook the rice till its done.
Garnish peas pulao with fried onion if you want and serve hot with Raitas.

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Chana Pulao

Ingredients:

3 cups – Basmati rice
1 can/tin – Channa/ chick pea
2 nos – Onion (medium sized, sliced lengthwise)
1 no – Tomato (chopped finely)
1 tsp – Ginger (chopped)
4 or 5 nos – Green chillies (cut into round)
1 tsp – black pepper .. crushed (or as per taste)
1 tbsp – Mint leaves (chopped)
1 tbsp – Coriander leaves (chopped)
Salt as needed
3 to 4 cups – Water (I use 4 cups)

Seasonings:

2 tbsp – Oil/ghee
1 no - Cinnamon stick
2 nos – Cloves
1 no – Bay leaf
1/2 tsp - Fennel seeds
2 no – Star anise
1 no – Cardamom
1 tbsp whole black pepper

Directions:

(If you are not using chick pea tin/can) Then soak channa/chick pea in water for upto 6hrs. Pressure cook till it turn soft, drain and keep it aside. Soak basmati rice for 30 mins and set aside.
Heat oil in a cooker, season with items given for seasoning. Add onion, saute until golden brown. Next add chick pea and fry for 2-3 minutes. Now add tomatoes, green chili, ginger, mint and coriander leaves, saute until an aroma comes.
Then add salt, saute for a minute.
Next add required water and bring it to boil. Add rice and cover with lid (any plate), cook until rice is 3/4 cooked. Reduce the flame to low, put cooker lid with whistle on it and cook for upto 5 to 10 mins.
Remove from stove, wait for the steam to go then open the cooker and give a good mix. Channa pulao is ready and serve hot with raita and salad or any other curry of your choice.
Enjoy!!!!!!!!!!! 

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Banana Split Cupcake

Ingredients:
1 ½ c. granulated sugar
½ c. butter (at room temperature)
2 eggs (at room temperature)
1 tsp. vanilla essence/extract
2 c. flour
1 ½ tsp. Baking powder
¾ tsp. Baking soda
½ tsp. salt
½ c. buttermilk
1 c. mashed ripe bananas

Directions:

Preheat oven to 350 degrees.
Cream sugar and butter until light and fluffy (3 minutes).
Add eggs one at a time, mixing well after each addition. Add vanilla.
Sift together flour, baking powder, baking soda and salt. (I usually sift 3 times.)
Add ½ of flour mixture to butter mixture. Mix well.
Add buttermilk. Mix well.
Add other half of flour mixture. Mix well.
Add bananas. Mix well.
Use a dough scoop to get evenly-sized cupcakes. (This one is slightly smaller than 1/4 cup in size.)
If you don't have the scoop you can use a 1/4 cup measure for standard cupcakes.
When your cupcakes have baked (about 20 minutes for the standard-size, about 13 minutes for the minis-- at 350-degrees), let them cool on a cooling grid for at least 30 minutes before decorating. That should be enough time to get your icing made!

Vanilla Butter Cream Frosting

Ingredients:

4 Egg whites
1 cup sugar
3 sticks (1 1/2 cups) Unsalted butter (at room temperature)
1 Tbsp. Vanilla

Special equipment, etc.:

Saucepan with about 1/2 inch water
Lemon juice or vinegar & paper towels

Directions:

Before you begin, you want to wet a paper towel with some lemon juice or vinegar, and wipe out your mixer bowl, wipe off your mixer blades, and wipe off your spatula(s). This takes the grease off, and helps the meringue whip up better and higher.
Separate four egg whites, and place into a heatproof bowl, or the bowl of your stand mixer.
(If you don't separate a lot of eggs, I recommend separating each individually in a small bowl, rather than all into the large bowl. If you get any yolk into the whites, the recipe won't work as well.)
Add 1 cup granulated sugar to the egg whites. Set the bowl over a pot of simmering water (about 1/2 inch of water set to medium heat). Whisk the sugar into the egg whites,
Whisk constantly for about 7-15 minutes.

TIP:

Place the candy thermometer into the mixture.
Whisk constantly for about 7-15 minutes until the candy thermometer reads 160-degrees Fahrenheit. If you do not constantly stir, the egg whites will set, and you will have to start over!
How long it takes to reach temperature will depend on a lot of things: how warm were your eggs to begin with? How hot is your stove? etc. So watch the temperature, not the clock.
*Note: 160-degrees is the recommended temperature for killing any possible bacteria. I've read some recipes that call for you to heat it just until the sugar dissolves,
------------------------------

Move your mixer bowl to the mixer with the whisk attachment. Whisk on high speed until stiff peaks form.
Add 1 Tbsp. vanilla and whip to combine.
Switch to the paddle attachment.
Have your 3 sticks of butter cut into about 4 pieces each - (about 2 Tbsp. chunks). Add those a few at a time with the mixer on medium speed with the paddle attachment.
Your beautiful, stiff meringue will turn into a soupy, chunky mess.
Continue to mix the icing on medium-high until it becomes stiff. You won't get the same "peak" effect that you got on the meringue itself, but you can see the smaller peaks all around. That's when you know it's right. Again, mine took about 4 more minutes in the mixer to get to the right consistency.
Take a piping/icing bag, filled with frosting, spread or swirled on each cup cake.
drizzle with chocolate and strawberry syrup, top with cherry and place banana in a cup cake.

Enjoy!!!

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Blueberry Muffins

Ingredients:

2 cups blueberries, rinsed and carefully drained
2 cups all-purpose flour (260 grams), or 2¼ cups pastry flour, sifted
½ cup granulated sugar
1 Tbsp baking powder
½ tsp salt
1 cup whole milk
1 tsp pure vanilla extract
1 large egg (or 2 medium)
4 oz butter (½ stick)

Directions:

Preheat oven to 400° F.
Combine the flour, baking powder, sugar and salt in a large bowl.
In a small microwave-safe bowl, heat the butter in the microwave for about a minute, until it's thoroughly melted. Or you can just melt it in a small pan over very low heat. Set the melted butter aside at room temperature to cool, but don't let it solidify again.
In a separate bowl, beat the eggs and then add the milk and vanilla.
Thoroughly grease and flour a muffin pan (or insert paper muffin liners).
Pour a tiny bit of the melted butter into the egg-vanilla-milk mixture and stir it in. Repeat 3-4 more times, adding a slightly larger amount of the liquid butter each time until it is all incorporated.

Note:

Don't add hot melted butter to the egg mixture as the heat from the butter would cook the egg, and that's not what you want to do!
Add the liquid ingredients to the dry ones and mix no more than ten seconds. The batter should be visibly lumpy. That's OK! It's extremely important not to overmix the batter, or the resulting muffins will be too hard.
Using a rubber spatula, gently fold the blueberries into the batter. Then carefully spoon the batter into the prepared muffin pan (you can use a small ladle or even an ice-cream scoop) and bake immediately.

TIP:

The dry and wet ingredients, respectively, can be mixed in advance, but as soon as the wet and dry ingredients have been combined with each other, the liquid will activate the baking powder and the batter needs to be baked right away.
Bake 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

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Reshmi Kebab

Ingredients:

Minced Chicken 1/2 kg
Green Chilli paste 2 teaspoon
Garlic paste freshly grinded 1 teaspoon
Ginger Paste freshly grinded 1 teaspoon
Almond paste 2 teaspoon
Onion finely chopped
Fresh Coriander leaves chopped 1/4 cup
Lemon juice 1 teaspoon
Butter (melted) for brushing 1/4 cup
Salt to taste
Red Chilli powder to taste
Black pepper powder 1 teaspoon
White pepper powder 1/2 teaspoon
Roasted Cumin powder 1 teaspoon
Roasted Coriander powder 1 teaspoon
Kubeb powder 1 teaspoon
Bread slices mashed 2-3
Egg white (optional) 1/2 to 1

Directions:

Mix together all ingredients (except butter) and knead well. Keep aside for 15-20 minutes for marination.
Make long kababs and insert pre-soaked wooden skewers.
Grill over charcoal fire till chicken is tender, apply butter during grilling.
Serve with Mint Chutney and Salad and Roti.

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Aloo ki Tikki

Ingredients:

Potatoes. 3-4 large sized
Green chillies (chopped) 3
Fresh coriander leaves (chopped) a few sprigs
Salt to taste
Red chilli powder. ½ tsp
Ghee to fry

For Gram Flour/Besan Batter

1 cup gram flour
Salt to taste
Red chili powder to taste

Mix all the ingredients to a thick paste in consistency like phulkian.

Directions:

1.Wash, boil potatoes, peel and mash while still warm.
2.Add green chillies, coriander leaves, salt, and red chilli powder to the mashed potatoes and mix well. Divide into ten to twelve portions.
3.Shape them into round tikkis.
4.dip the Tikki one by one into the gram flour batter
and deep fry the tikkis on both sides with ghee till golden. Drain onto an absorbent paper.
Serve with green chutney.

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