Gulab Jamun
Ingredients Quantity
Dry Milk Powder One Cup
Semolina ( Suji) One Table Spoon
White Flour Two Table Spoon
Ghee / Cooking Oil One Table Spoon
Egg One (Finely Whisked)
Baking Powder One Tea Spoon
Sugar Two Cup(to prepare sugar syrup)
Green Cardamom 2-3 Pieces
Almond / Pistachio For Topping
Method:
Add sugar, cardamom and one cup of water in a sauce pan on normal flame to prepare
sugar syrup (sheera).
Mix powder milk, baking powder, white flour, semolina, egg , ghee in a bowl and prepare a fine dough.
Prepare small balls of dough and deep fry till turns to golden brown.
Add these balls to prepared hot sugar syrup and leave for 10 minutes.
Sprinkle crushed almond , pistachio and serve hot.
Ras Malai
Ingredients Quantity
Dry Milk Powder One Cup
White Flour Two Table Spoon
Ghee / Cooking Oil One Table Spoon
Egg One (Finely Whisked)
Baking Powder One Tea Spoon
Milk One Liter
Green Cardamom 2-3 Pieces
Almond / Pistachio For Topping
Sugar As Require
Method :
Add milk , sugar , and cardamom in a sauce pan and boil for 10 min on low flame.
Add powder milk , white flour , ghee, egg and baking powder in a bowl and prepare a fine dough.
Prepare small balls of any shape ( round or oval ) and put them in boiled milk and cook for 10 -15 minutes on a very low heat.
Chill in a refrigerator for 3 to 4 hours.
Spread crushed almond , pistachio and serve.
Chocolate Creamy Yum
Ingredients Quantity
Melted Chocolate Half Cup
Grated Chocolate Half Cup
Chocolate Wafers Three Packets
Whipped Cream One Packet
Sugar As Require
Pineapple One Tin
Butter Two Table Spoon
Method :
Crushed wafers in a bowl add butter and mix well.
Mix cream , sugar and melted chocolate in a separate bowl.
In a Cake pan or serving dish place the wafers and press to set as a base.
Put the layer of pineapple , pour creamy chocolate mixture.
Finally spread the grated chocolate on the top.
Chill in a refrigerator for 4-5 hours and enjoy.
Chilled Pineapple and Jelly
Dessert
Ingredients Quantity
Marie Biscuits Two Packets
Butter Two Table Spoon
Pineapple One Tin
Pineapple Jelly One Packet
Whipped Cream One Packet
Custard Vanilla or Pineapple As Require
Mix Nuts Half Cup
Milk / Sugar (To Prepare Custard)
Method :
Add milk and sugar in a sauce pan make it boil and add custard powder separately mix well with cold milk and prepare a fine texture custard, leave to chill.
Mix jelly powder in a hot boiling water and leave for 5 min to set and cool.
Crushed marie biscuits and mix with butter.
In a serving dish placed the biscuit and press to set as a base.
Pour Cream mixed with prepared chill custard.
Finally set the jelly on top and keep in refrigerator for 3 hours to set then serve chill.
Now add pineapple pieces and nuts(optional).
Chicken Karahi:
Ingredients:
-1 kg. chicken cut into bite sized pieces
- 1 tbsp. chopped ginger
- 1inch piece ginger, peeled and cut into small sticks
- 4-5 green chilies cut into half
- 2 green chilies, chopped
- 3 tomatoes, finely chopped
- 2 tsp. black pepper, ground
- 2 tbsp. garam masala
- 4 tbsp. finely chopped coriander leaves
-2 tsp. salt
- 1\2 cup oil
- 1 tbsp. chopped ginger
- 1inch piece ginger, peeled and cut into small sticks
- 4-5 green chilies cut into half
- 2 green chilies, chopped
- 3 tomatoes, finely chopped
- 2 tsp. black pepper, ground
- 2 tbsp. garam masala
- 4 tbsp. finely chopped coriander leaves
-2 tsp. salt
- 1\2 cup oil
Method:
1. Heat oil in a shallow frying pan or Karahi. Add chopped ginger and green chili, stirring frequently fry for 2 minutes.
2. Add chicken and salt. Stirring frequently fry until the meat is well browned
3. Add chopped tomatoes, stirring frequently fry the meat mixture for about 10 minutes until the tomatoes are reduced to a pulp. Add a little water if necessary to prevent the mixture from sticking to the bottom of the pan. Keep frying until the oil begin to separate.
4. Add ginger sticks, chopped green chili, black pepper, garam masala and little water. Reduce the heat to low, cover with a tight fitting lid and cook for 15 minutes until the chicken is tender. Sprinkle with finely chopped coriander leaves
6. Serve hot with NAAN or CHAPATI
2. Add chicken and salt. Stirring frequently fry until the meat is well browned
3. Add chopped tomatoes, stirring frequently fry the meat mixture for about 10 minutes until the tomatoes are reduced to a pulp. Add a little water if necessary to prevent the mixture from sticking to the bottom of the pan. Keep frying until the oil begin to separate.
4. Add ginger sticks, chopped green chili, black pepper, garam masala and little water. Reduce the heat to low, cover with a tight fitting lid and cook for 15 minutes until the chicken is tender. Sprinkle with finely chopped coriander leaves
6. Serve hot with NAAN or CHAPATI
Chicken Jelfrezi:
Ingredients with Quantity:
_2 cloves garlic chopped
- 750g skinless chicken thigh fillets, cut in half
- 3 teaspoons ground turmeric
- 1 onion finely grated.
- 1teaspoon red chilli powder
- 1teaspoon salt
- 500gcan chopped tomatoes
- 30g ghee or 2 tablespoons oil
- 3teaspoons ground cumin
- 3 teaspoons ground coriander
- 2 tablespoons grated fresh ginger
- 30g fresh coriander laves roughly chopped
- oil for cooking
- 750g skinless chicken thigh fillets, cut in half
- 3 teaspoons ground turmeric
- 1 onion finely grated.
- 1teaspoon red chilli powder
- 1teaspoon salt
- 500gcan chopped tomatoes
- 30g ghee or 2 tablespoons oil
- 3teaspoons ground cumin
- 3 teaspoons ground coriander
- 2 tablespoons grated fresh ginger
- 30g fresh coriander laves roughly chopped
- oil for cooking
Method:
1.Heat about 2 tablespoons oil in a deep frying pan and fry the onion and garlic for 2 minutes over high heat.
2.Add the chicken, turmeric, chili powder and salt. Fry gently for 5-10 minutes or until golden
brown scraping the base of the pan frequently and turning the chicken.
3.Add the tomato, cover and cook over medium heat for 20 minutes. Uncover and simmer for 10 minutes to let all the excess liquid evaporate and the sauce thicken.
4.Add the ghee or oil, cumin, ground coriander, ginger and fresh coriander and simmer for 5-7 minutes or until the fat separates out from the thick sauce.
5.Sever the chicken pieces with the sauce spooned on top.
6.This dish could be served with Pulao ,Plain rice , Chapati, Naan or bread.
2.Add the chicken, turmeric, chili powder and salt. Fry gently for 5-10 minutes or until golden
brown scraping the base of the pan frequently and turning the chicken.
3.Add the tomato, cover and cook over medium heat for 20 minutes. Uncover and simmer for 10 minutes to let all the excess liquid evaporate and the sauce thicken.
4.Add the ghee or oil, cumin, ground coriander, ginger and fresh coriander and simmer for 5-7 minutes or until the fat separates out from the thick sauce.
5.Sever the chicken pieces with the sauce spooned on top.
6.This dish could be served with Pulao ,Plain rice , Chapati, Naan or bread.
Chicken Kolhapuri:
Ingredients with Quantity:
- 1 kg: Chicken
- 2/3 cup: Yoghurt
- 2 tsp: Grated coconut
- 1 Large: Tomato(chopped)
- 1 tsp: Garlic paste
- 1 tsp: Coriander leaves
- 2 tsp: Red chilli
- 1 tsp: Turmeric powder
- 1 tsp: Lime juice
- 2 tsp: Corn or peanut oil
- 1-2: Bay leaf
- 2 pieces: Cinnamon
- 6 pieces: Cloves
- ½ tsp: Crushed black pepper 2 medium onions
- 2 tsp: Oil
- Salt to taste
Method:
- Mix turmeric powder, red chillies, garlic paste, salt and lime juice with curd. The marinade is ready.
- Add the cut chicken pieces to the marinade and leave aside for half an hour.
- Heat oil in pan. Add bay leaf, cinnamon, cloves, crushed black pepper and chopped onions. Sauté till onions turn translucent. Add grated coconut. Sauté till coconut color changes.
- Add tomatoes. Cook for 10 minutes. Cool and puree the mix in a blender.
- The Kolhapur masala is ready.
- Heat oil and add the marinated chicken to the pan. Cook for 25 minutes on low fire. Stir regularly.
- Add paste and simmer on low flame for five minutes.
- Kolhapur chicken is ready.
- Garnish with coriander leaves. Serve hot with rice.
Chicken Masala Biryani:
Ingredients with Quantity:
- 1/2 kg chicken
- 2 cup rice
- 3 tbsp dahi
- 1i tsp red chilli pdr.
- 1/2 tsp haldi
- 1 tsp dhania pdr
- 1/2 tsp black pepper pdr.
- 1 tsp garam masala pdr.
- 3-4 med. onion
- .2-3 tomatoes
- 1 tbsp ginger ,garlic paste
- 1/2 tsp zeera
- cinnnamon stick 1
- .6-7 whole black pepper
- 1-2 black cardamom
- 3-4 cloves
- 2-3 aloo bukhara
- 1/2 cup ,corriander
mint,green chilli
- 2 drops of kewra
- 1 pinch zafran
- salt according to taste
- 2 cup rice
- 3 tbsp dahi
- 1i tsp red chilli pdr.
- 1/2 tsp haldi
- 1 tsp dhania pdr
- 1/2 tsp black pepper pdr.
- 1 tsp garam masala pdr.
- 3-4 med. onion
- .2-3 tomatoes
- 1 tbsp ginger ,garlic paste
- 1/2 tsp zeera
- cinnnamon stick 1
- .6-7 whole black pepper
- 1-2 black cardamom
- 3-4 cloves
- 2-3 aloo bukhara
- 1/2 cup ,corriander
mint,green chilli
- 2 drops of kewra
- 1 pinch zafran
- salt according to taste
Method:
1.wash & soak rice for few hours
2.heat the pot,fry finely chopped onion till golden brown
3.add ginger ,garlic paste & zeera
4.add chicken and fry it constantly for 5 min.
5.add dhania ,haldi, salt,black pepper&red chilli pdr
6.add dahi and fry for 5 min.
7.now add tomatoes
8.add enough water till chicken is cooked & tender
9.now boil the rice with cinnamon stick,cloves,whole black pepper &black zeera
10.when chicken is cooked,add aloo bukhara ,mint, corriander,green chilli &garam
masala
11.stir the chicken for 5- 7 mins.
12.finally add kewra
13.soak the zafran in 2 tbsp of milk
14.now take a pot , place 1layer of rice than 1 layer of chicken
15.repeat till done
2.heat the pot,fry finely chopped onion till golden brown
3.add ginger ,garlic paste & zeera
4.add chicken and fry it constantly for 5 min.
5.add dhania ,haldi, salt,black pepper&red chilli pdr
6.add dahi and fry for 5 min.
7.now add tomatoes
8.add enough water till chicken is cooked & tender
9.now boil the rice with cinnamon stick,cloves,whole black pepper &black zeera
10.when chicken is cooked,add aloo bukhara ,mint, corriander,green chilli &garam
masala
11.stir the chicken for 5- 7 mins.
12.finally add kewra
13.soak the zafran in 2 tbsp of milk
14.now take a pot , place 1layer of rice than 1 layer of chicken
15.repeat till done
Egg Fried Rice:
Ingredients with Quantity
- 4 tbsp.oil
- 4 spring onions
- 1 clove garlic, crushed
- 375 g cooked rice
- 2 tbsp soya sauce
- 2 eggs
- salt and pepper
- 4 spring onions
- 1 clove garlic, crushed
- 375 g cooked rice
- 2 tbsp soya sauce
- 2 eggs
- salt and pepper
Method:
Peel and chop the onions. Heat the oil in a wok and fry the spring onions and garlic for two minutes over a medium heat
Add rice, soya sauce, mix well and heat through.
Beat the eggs until smooth, season with salt and pepper. Pour into rice mixture in a thin stream, stirring all the time, until the eggs are cooked.
Beat the eggs until smooth, season with salt and pepper. Pour into rice mixture in a thin stream, stirring all the time, until the eggs are cooked.
Vegetables Fried Rice:
Ingredients with Quantity
Rice 750 gms.
Butter 2 ½ tbsp.
Fresh green peas 125 gms
Sliced mushrooms 125 gms.
Soya sauce 2 tbsp.
Pickled cucumber (gherkins) 25 gms.
Chopped French beans 100 gms
Spring Onion stalks 2 chopped
Chopped large onion 1no.
Sesame seed (til) 2 tsp.
Soya sauce 1 tbsp.
Oil 5 tbsp.
Salt to taste
Butter 2 ½ tbsp.
Fresh green peas 125 gms
Sliced mushrooms 125 gms.
Soya sauce 2 tbsp.
Pickled cucumber (gherkins) 25 gms.
Chopped French beans 100 gms
Spring Onion stalks 2 chopped
Chopped large onion 1no.
Sesame seed (til) 2 tsp.
Soya sauce 1 tbsp.
Oil 5 tbsp.
Salt to taste
Method:
Heat the butter and the oil and stir-fry the cabbage, carrots, peas, sweet corn, onions, French beans, mushrooms, onion stalks, Soya sauce and salt.
Cook for 3-4 minutes.
Add the rice and mix with vegetables. Fry both over medium heat for two minutes.
Add boiling water (1½ litres). Stir and bring to boil.
Lower heat and place on heavy iron plate for 15 minutes with lid covered. Stir once after 8-10 minutes.
Add boiling water (1½ litres). Stir and bring to boil.
Lower heat and place on heavy iron plate for 15 minutes with lid covered. Stir once after 8-10 minutes.
Serve in a well-heated dish.
Chicken ChowMein
Ingredients with Quantity
175g egg noodles
Salt & Pepper
175g onions, peeled
225g skinless chicken breast fillets
225g Chinese leaves
30ml oil
30ml sesame oil
2.5ml chilli powder
175g bean sprouts
225g cooked peeled prawns
1 garlic clove, crushed
30ml soy sauce
30 white grape juice
Method :
Cook the noodles in boiling water according to packet directions until just tender. Drain well and rinse under cold running water to stop them cooking further.
Meanwhile, thinly slice the onions and chicken; shred the Chinese leaves into fine pieces.
Heat the oil and sesame oil in a large wok or frying pan. Add the onions and chicken with the chilli powder and stir-fry over high hear for 3-4 minutes until almost tender.
Mix in the bean sprouts, Chinese leaves, prawns, garlic and pepper to taste. Stir over a high heat for about 2 minutes.
Add the noodles, soy sauce and grape juice. Cook, stirring, until thoroughly hot. Adjust the seasoning and server Immediately.
Chicken Manchurian
Ingredients with Quantity
MARINATE
- 450 g boneless chicken breast
- 1 tbsp. soy sauce
- 1\4 tsp. Chinese salt
- 1\4 tsp. white pepper
- 1 tsp. vinegar
SAUCE
- 1\2 cup chicken stock
- 1 tsp. corn flour-
- 1 tsp. soy sauce
- 1\4 tsp. chines salt
- 4 tbsp. clear honey
- 1 tsp. brown sugar
- 1\4 tsp. white pepper
- 1 tbsp. sesame seeds
Method:
Wash and cut chicken into 2 inch strips. Marinate the chicken with salt, pepper, vinegar and soy sauce for about 20 minutes.
Heat oil in a wok and fry the marinated
Place the chicken in a wok. Add soya sauce. brown sugar, honey and chicken stock, salt and pepper.
Bring to boil, stirring constantly, simmer for 3-4 minutes or until all the moisture has evaporated and thick coating of sauce has formed over the chicken. sprinkle with sesame seeds, stir once and transfer to a serving dish.
Serve with plain or fried rice.
Sweet and Sour Chicken
Ingredients ith Quantity:
MARINATE
- 450 g boneless chicken breast
- 2 tbsp.flour
- 2 tbsp. cornflour
- 1 egg
- 2 tbsp. soy sauce
- 1\4 tsp. salt
- 1 tsp. sugar
- 1 tbsp. vinegar
- 1\4 tsp. white pepper
SWEET & SOUR SAUCE
- 1 cup chicken stock
- 1\2 cup syrup from canned pineapple
- 1\3 cup vinegar
- 1\3 cup sugar
- 1 tbsp. corn flour
- 1 tbsp. soy sauce
-1\4 cup ketch up
- 1\4 tsp. chines salt
VEGETABLES
- 4-5 pineapple rings
- 2 sprig onions
- 1 carrot
- half green bell pepper
- half yellow bell pepper
- half red bell pepper
- 1 small white onion
- oil for deep frying
Method:
Cut chicken into bite sized pieces.Sift the flour corn flour and salt together in a mixing bowl. make a well in the center, add the egg and mix with a little of the flour,using a wooden spoon or hand. Add soy sauce and draw in the flour, beat until the better is smooth. beat in the sugar.black pepper and vinegar. Marinate the chicken pieces in the batter for 2-3 hours.
In a small saucepan mix together, the chicken stock, pineapple syrup, vinegar, sugar, ketch up, corn flour, salt and soy sauce.
Bring to boil, stirring constantly,simmer for 3-4 minutes. Keep hot.
Heat oil in a wok and deep fry the marinated chicken until crisp and golden. Drain on absorbent kitchen paper.
Cut pineapple, carrots, spring onions.white onions and bell pepper into wedges.
Heat 2-3 tbs. of oil and fry all of the vegetables for 3-4 minutes or until the vegetables are tender but still crisp.
Put the fried chicken pieces into the vegetables and pour the sauce over it, stirring constantly cook for 1 minute.
Serve in a hot bowl with plain or fried rice.
