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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Ingredients:
Oil 1 small cup
Chicken 1 kg
Onion 2 medium size (sliced)
Tomatoes 4
Garlic paste 1 tsp
Ginger paste 1 tsp
yogurt 1 small cup
Red chilli Powder 1 tbsp
Salt to taste
Cardamon 4 to 5
Almonds 10 to 12 (peeled)
Garam Masala 1 tbsp

In a pot add water, chicken, tomatoes, garlic paste, onion, red chilli powder, and salt and cook till the chicken is tender.
when the water is drained and chicken is tender add 1 small cup of oil and fry well.
Add almonds, cardamon, ginger paste, grinded garam masala to 1 small cup of yogurt.
add this yogurt to the pot and cook for 10 min then add water (as required) and again let it cook for 10 min again.

Its ready now.

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Masala Stuffed Green Chili

Ingredients:

Big green/red chillies-8-10
Dry mango powder(amchur)-4 tbsp
Refined oil-2 tbsp.
Cayenne pepper powder(deggi mirch)-2 tbsp
Mustard seeds- 1tbsp.
Garam masala- 1 tbsp
Salt to taste.

Directions:

Slit the green chillies lengthwise, combine all the above masalas and stuff into the chillies carefully,heat oil in a skillet fry the chillies for two minutes.
Serve with any curry or rice.

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Crispy Crunchy Burger

Ingredients:

Chicken mince 1/2 kg 
breadcrumbs 2 tbsp
Corn Flour 1tsp
Green chilli paste 1tbsp
Crushed Red Chilli 1tsp
Salt to taste
Black pepper 1 tsp
Lemon Juice 1tsp
Garlic paste 1 tsp

Directions:

Mix all the above ingredients and make bun size rounds kebabs/patties, if you are using chicken breasts then combine the chicken , breadcrumbs & lemon cornflour,green chili paste with salt and pepper.Mince in food processor.Divide the mixture into 5-8 portions and shape them according to burger Bun size.

For Coarting you have need:

Self Raising flour 1 cup ( 1cup Plain Flour add 2tsp baking powder )
Corn Flour 2tbsp
Salt 1 tsp
Black pepper coarsely ground 1/2 tsp
Paprika powder 1/2 tsp
milk to make batter

Directions:

Mix all the above ingredients and make a batter not much thick not much thin (medium consistency).
Now Dipped the chicken patty in batter
Dust in self raising flour and keep a side for 5 mins
Then dust with self raising flour again, just with light hand.
Deep fry with out over lapping pieces on meduim to slow heat untill golden in colour. 

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Chicken & Mayo Buns/Burgers

Ingredients:

2 1/2 cups cooked/boiled chicken, sliced thinly
1 1/2 cup Creamy mayonnaise
1 tbsp finely chopped onions
freshly ground black pepper
salt to taste
tomato sauce as u need
iceberg lettuce leaves
your favourite bread/buns (fresh or toasted)

Directions:

1. In a bowl mix thoroughly together chicken, mayonnaise, pepper, salt, and onions.
2. Place lettuce on top of bread, place chicken mixture on top then squeeze some tomato sauce and serve.
Enjoy the easy peasy burgers... 

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Hot & Spicy Fish Burger

Ingredients:

Egg 1
Fish fillet 500gm
Milk 2 tbsp
Black pepper 1 tsp
Soya sauce 1 tbsp
Plan flour 1 tbsp
Corn flour 1 tbsp
Crushed red chili 1 tsp
Corn crumbs 2 cups
Oil 2 tbsp

Directions:

Take a bowl and add egg, milk, salt, black pepper, soya sauce, plan flour, corn flour and crushed red chili.
Mix well and marinate fish fillets in this mixture for half an hour.
Fold fish fillets in the corn crumbs and fry in the oil or bake in an oven for 15 minutes each side.

To Assemble:

Ingredients:

4 buns
lettuce
cheese slice (optional)
tartar sauce
tomato sauce

Directions:

Cut the buns into half and heat them little from the inner sides.Keep aside for a while.
Spread mayonnaise on a half bun (just one half) place lettuce leaves, cheese slice ( i didnt use) , fish fillet, tartar sauce and ketchup/tomato sauce, then covered with the other half bun and serve.

Enjoy!!!

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Ingredients:

1/2 kg mutton
375 gm yogurt, beaten
4-5 green chilies, slit in 2 from center
1 medium onion, finely sliced
1/2 cup oil
2tbsp garlic and ginger paste
1 piece ginger, julienne cut
1/2 bunch fresh coriander, chopped
Salt to taste
1 tbsp crushed cumin seeds
1 tbsp crushed coriander seeds
1 tbsp crushed black pepper
5-10 whole red chilis

Directions:

Heat oil in a pan and fry onions for 1-2 minutes. Its white karahi so onions must not change their color. Fry them till they are little tender.
Add mutton and fry it. Now add garlic and ginger paste and keep stirring it. Cook it on high flame till all water of mutton dries up. Now lower the flame and cover it and cook for other 4-5 minutes.
Now add green chilies, salt crushed cumin seeds. coriander seeds and black pepper. Mix it well and add 1 cup water and yogurt. Again mix it and cover it and cook on low flame till mutton is tender. It will take 10-15 minutes.
When mutton is well cooked and tender then add ginger and whole chilis in it. Increase the heat and dry all the water.
Garnish with thinly sliced ginger and chopped spring onion or coriander leaves.
White karahi is ready. Serve it with naan.
Enjoy!!!!!!!!!!!!!!

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Ingredients:

For Dough:

Flour 3 cups
Oil 2 tbsp
Yeast 1 tbsp
Salt ½ tsp
Sugar 2 tsp
Curd 2 tbsp
Warm water as required
Butter 2 tbsp

For Filling:

Lamb/Beef/chicken minced 250 grams
Potatoes 3-4 boiled and mashed
Small sized onion 1
Ginger garlic paste 2tsp
Red chili powder ½ tsp
Salt ½ tsp
Garam masala 1tsp
Turmeric powder ¼ tsp
Green chilies 3-4
Green coriander ¼ cup
Oil 2-3 tbsp
Crushed red chili ½ tsp
Chopped green coriander ½ tsp
White cumin ¼ tsp
Tomato purée/paste 1 tbsp

Directions:

For filling heat oil in a pan and fry 1 chopped onion. 
Add 250 grams mince meat and 2 tsp of garlic ginger paste and allow to fry
Then add ½ tsp red chili powder,1/2 tsp of salt, tomato paste, 1/4 tsp turmeric powder, ½ tsp crushed red chili and ¼ tsp white cumin powder in it.
When meat is tender then add mashed potatoes and fry them till done.
Garnish wih ¼ cup green coriander and 3-4 chilies and garam masala powder.
Now allow to cool.

For dough, Sift flour and salt in a bowl.
In a large bowl, dissolve yeast in warm water with salt and sugar. Let stand about 10 minutes, until frothy. (i used instant dry yeast).
Add curd, oil, salt, in a sifted flour and mix well so it becomes like bread crumbs now add yeast mixture, knead well to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise for 1 hour, until the dough has doubled in volume.

Punch down dough on a lightly floured surface again. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
During the second rising, preheat grill to high heat.

Flattened the each ball with rolling pin and then apply a layer of filling over it. Make a slit from the centre of the circle to the edge and gently roll the circle into cone like shape.
Now again flattened the balls with the help of your hands and cover for some time.
Make some slits on the naan, then brush it with oil or melted butter and sprinkle sesame seeds on it and bake it on high heat of oven.

You can bake naans in the centre of a very HOT oven. Heat oven to maximum (around 250°C 475°F (10°C less in fan oven), Gas Mark 9). Remember, oven is very hot. Leave tray inside the oven, to heat really well, for approximately 10 minute, before you place the naans on it. If the oven is not hot, you will get stiff/hard/leathery naans. Make sure both sides are cooked.

Serve hot, with a curry of choice, a yoghurt dish and a pickle.
Crisp and hot naans can be eaten with a little cheese and salad.

Notes

• To make Naans soft, the dough needs to be soft, because the steam from water makes the dough rise better. Just like chaptties, slacker your dough, better they rise and softer they are. So, the consistency should be as slack as you can manage to roll. Some chefs often do it by hand and don’t even use the rolling pin. For this, the dough has to be really soft and pliable.
• Too much yeast will also make them rise fast and then collapse. In fact, if you have time, use even less yeast than in the recipe, and let the dough rise naturally. Mostly people do not use yeast at all, they let yoghurt and natural yeast do the work. In fact, I have amended the recipes today, to reduce the amount.
• Oven temperatures of domestic ovens can not match a tandoor. Pre-heat your oven fully to maximum, before you cook naans.

Enjoy the yummy recipe.

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Butter Chicken.
Ingredients:

* 100 grams: Butter
* 4 pieces: Cashew nuts
* Few: coriander leaves
* 1 tbsp: Coriander powder
* 1/2 tsp: Cumin seeds
* 100 ml: Fresh cream
* 2 tsp: Ginger garlic paste
* 2 slice: Green chillies
* 2 tbsp: Cooking oil
* 1 number: Onion
* 500 grams: Boneless chicken slices
* 2 tsp: Red chili powder (put more - as per your taste)
* 1 tsp: Salt (put more - as per your taste)
* 1/2 tsp: Sugar
* 200 grams: Tomato
* 1 tsp: Garam masala
* 1/2 tsp: Crushed fenugreek leaves (qasoori methi)

Directions: 

Cut chicken into thin cube slices and apply ginger garlic paste, salt, chili-powder (1 tsp), garam masala and leave it for about 30 minutes. Then shallow fry in oil and set aside.

To the leftover oil add cumin seeds, onion, ginger garlic paste, tomatoes, cashew, fenugreek leaves, green chilli, chilli-powder (1 tsp) and other spices.

Then add tomatoes and cook covered with little water on a slow heat till everything is mashed up.

Let the mixture get cool for some time then put it in a blender. Dont put very hot mixture in to the blender right away and swith it on because in this case you may burn yourself.

Then add this mixture to hot melted butter and cook on a medium flame. Add fresh cream in it. Add chicken and cook for few more minutes. Finally, decorate it with fresh coriander and little bit of garam masala to it and enjoy !!!

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Sheer Khurma Recipe:

Ingredients
1 liter of milk (or 2 cups of powder milk dissolved in 12 cups of water)
4 tbs. sugar
5-6 green cardamom (Chhoti Ilaichi) seeds
¼ cup chopped pistachios (Pistay)
½ cup chopped coconut (Narial)-dried
½ cup chopped almond (Badam)
¼ cup raisins (Kishmish)
¼ cup chopped dried dates (Chhuwaray)
1 hand full of vermicelli (sewayyan)
1 tsp. Kewra essence
Instructions:
Wash the dry fruit and soak in a little milk for 3-4 hours.
In a pot add milk, sugar and ilaichi seeds and simmer on low heat until it starts to thicken.
Add the vermicelli and keep cooking till it softens.
Add the presoaked dry fruit and cook for 5 minutes and just before removing from heat add the kewra essence.
Can be served hot or chilled.

Serving: 4-5 persons

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Chocolate platter
Ingredients
Cooking chocolate- 150 gms
Condensed milk-100 gms
Butter – 5 gms
Coffee powder- 2 tsp
Tea biscuits- 4 or 5 (fine powdered form)
Brown/white vermicelli-1 tbsp (for decoration)
Grated coconut-1tbsp (for decoration)
Chopped nuts, walnuts

Method:
1. Melt the chocolate in a double boiler.
2. Add butter, condensed milk and coffee powder. Mix properly and again put in the double boiler for a minute.
3. Add powdered tea biscuit & mix well. Let it cool and place it in fridge for 15 minutes.
4. I divided this mix into two parts. With one part I made chocolate balls and rolled them into brown/ white vermicelli/ coconut to make lollipops. Inserted toothpick in these balls and again refrigerated for 10-15 minutes.
5. To the other half mixture I added chopped nuts and transferred it to greased tray, decorated with walnuts. Refrigerated it too for 10-15 minutes and then cut into square pieces. Enjoyyyy…..

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