Paneer Aur Anjeer Ki Sabzi

Paneer Aur Anjeer Ki Sabzi

Ingredients:
100g paneer
100g anjeer
50ml oil
A pinch of asafoetida
A pinch of cumin powder

For the yoghurt mix:
150ml yoghurt
5g red chilli powder
1 pinch of tumeric powder
5g criander powder
salt to taste

Procedure:
At 1st, blanch the anjeer and paneer and keep aside it. Mix all the ingredients mentioned in the "yodhurt mix".
Heat the oil on a handi. add the asafortida, cumin, the youghurtmixture and a little bit of water. Cook it for a while and then add paneer and anjeer to it.
Let it simmer for a bit. Serve it granished with chopped soriander leaves.
Enjoy the dish.

Chicken stewed with cucumber, green chillies and crushed cumin

Chicken stewed with cucumber, green chillies and crushed cumin

Ingredients:
*250g boneless chicken
*100g de-seeded cucumber slices
*40g cucumber puree
*20g sliced green chillies
*2g tumreric powder
*20g cumin seeds
*75ml coconut limk
*60ml cooking creem
*70ml chicken stock
*40ml refined oil
*15ml mustard oil
*20g green chilles paste
*salt and sugar to taste

Procedure:
Cut the chicken into arge cube. apply a little salt, some sumin powder and green chilli paste. Keep it for 10 minutes. Then, lightly roast half of the cumin seeds, remove and crush.
Heat refined oli i the frying pan, temper with whole cumin seeds and toss the chicken in. Sprinkle tumeric on the top, add the sliced cucumber and sliced green chillies and toss again.
Add the chicken stock, cucumber puree and allow the chicken to simmer. Add seasoning and stir it coconut milk and cucumin powder.
Simmer chikcen is cooked. Now pour in the mustard oil and crushed cumin. Serve with steamed rice and green salad.
Enjoy the dish.

Coxa De Frango

Coxa De Frango

Ingredients:
*1kg chicken legs with bone and skin
*100g onion
*40g garlic
*3g thyme
*3g black pepper
*4tbs paprika powder
*2tbs chilli flakes
*60ml white wine
*100ml extra virgin olive oil
*salt to taste

Procedure:

At first clean and wash the chicken legs and keep in a colander for 10-15 minutes. Next. in a bowl, mix all the remaning ingredients.

Now, blend the mixture in blender till smooth. Marinate the chicken in the smooth mixture and refregerate the marinated chicken about 5-6 hours.

Barbeque or roast the chicken in a grill or an even at 200*F for 20 minutes. Now your dish isready and serve it hot.

Enjoy the dish.

Urad Dal Gosht

Urad Dal Gosht

Ingerdients:
*750g mutton
*200ml oil
*1 tbs whole garam masala
*100g sliced onion
*10g ginger -garlic paste
*200g chopped tomatoes
*2tsptumeric powder
*20g red chilli powder
*100g urad dal
*Juice of lemon
*Coriander leaves to garnish
*Salt to taste

Procedure:
Heat oil in a handi and add the whole garam masala and stir it until to crackle. Now ad the onion slices and cook till golden brown. Next, add the ginger-garlic paste and continue stirring for 2-3 minutes.
Then, add the chopped tomatoes and te dry masalas and saute until he oil appears on the surface.
add water, mutton salt and urad dal and stiring it for 5 minutes. Before serving, add the lemon juice to it, and the granish with chopped coriander leaves.
Enjoy the dish.

Dhakai Mangho

Dhakai Mangho

Ingredients:
*165g mutton
*10g onion paste
*5g green chillies
*5g tumeric
*5g garlic paste
*5g ginger paste
*2g cumin powder
*5g garam masala
*50ml oil
*2g salt
*2g sugar

Procedure:
At 1st heat oil in a wok. Then add onion, gingerand garlic and cook till they turn brown. Now, add green chillies, cumin powder and tumeric powder and fry it for 10 minutes. Next, add the mutton and cook for 30 mimnutes.
Lastly add garam masala.Now add salt and sugar. Now the dish is ready to serve. serve it hot.
Enjoy the dish.

Besan Ka Chilla

Besan  Ka  Chilla

Ingredients:

• Bengal gram flour/ kadalai mavu/besan -1 cup
• Onion -1 finely chopped
• Green chilli -1-2 finely chopped
• Coriander leaves finely chopped - 2 tbsp
• Turmeric powder - a pinch
• Cumin seeds/ jeera -1/2 tsp
• Salt to Taste 
• Cooking soda/ baking powder - 1/2 tsp
• Oil for preparing dosas

Procedure:
In a bowl, mix together, besan, onion, green chillies, coriander leaves, turmeric powder, jeera seeds, salt, cooking soda and needed water to make a batter. I added a little more than 1/2 cup of water. The batter should not be too thin nor too thick, so adjust water accordingly. Taste the batter to check for salt.
Heat a non stick tawa, when the tawa is well heated (check it by sprinkling water on the tawa), reduce the flame to medium and pour a ladle of batter and spread it in a circular motion. Drizzle a tsp of oil around the dosa.
When it is cooked, flip it over to the other side. Once the other side is cooked, remove from tawa and serve hot with any chutney of your choice.
Enjoy the Dish.

Veg Sandwich

Veg  Sandwich

Ingredients:

• 8 nos Bread Slices 
• 200 gms Amul Butter 
• 3 to 4 tablespoon Pudina Chutney 
• 1 finely sliced Cucumber
• 1 to 2 nos Carrots thinly sliced in round shape
• 2 nos Tomatoes finely sliced in to thin rounds shape
• 3 to 4 nos finely chopped fresh Green Chillies 
• 2 nos finely sliced Onion
• 2 tablespoon chopped fresh Coriander leaves
• Salt as per taste
• Pepper as per taste

Procedure:
Spread the Amul Butter over all the slices of sandwich bread.
    Then above butter layer spread 1 to 2 tablespoon of Pudina Chutney.
    Put around 2 to 3 cucumber slices and 3 to 4 thin carrot slices over it.
    After arranging the slices you need to keep one more bread slice on top of the salads
    Put 3 to 4 slices of tomatoes and 2 to 3 slices of sliced onion on top next bread slice.
    Add some finely chopped green chillies , salt and pepper as per your taste.
    Sprinkle the finely chopped fresh coriander leaves on top and add one more slice of bread on second layer of sandwich.
    Then you need to press well and cut it in to square pieces.
    Garnish it with some potato finger chips and serve the sandwiches along with pudina chutney and tomatoes ketchup.
Enjoy the Dish.

Prawn, Coriander and Pickled Lemon Moghlai Paratha

Prawn, Coriander and Pickled Lemon Moghlai Paratha

Ingredients:

• 450g de-veined prawn
• 30g ginger juice
• 35g chopped green chillies
• 40g chopped coriander
• 12 eggs
• 35g kobiraji lemon pickle
• salt and sugar to taste

Procedure:

At first chop the cleaned prawns and applied the ginger juice and refrigerated for 15 minutes. In a mixing bowl, the eggs are blended. Then, added the prawns and the rest of the ingredients and mixed them very well.
Now, to make a paratha, spread a portion of the prepared prawn and egg mixture, make an envelope fold. The eggs are applied wash to seal the filling. Next, heated a highly oiled non-stick pan. Grilled the paratha on low heat till the fillings is cooked. The outside crust would become golden and crispy. Now, serve it with potato bhaji, salad and mint tarmarind chutney.
Enjoy the Dish

Southern Fried Chicken

Southern Fried Chicken

Ingredients:
75 g salt
4ltr cold water
1 two-kg chicken cut into 8 pieces
1lt butter milk 
30ml Tabasco
250g all purpose flour
15ml baking powder
7.5g garlic powder
7.5g old bay seasoning (a mix of mustard,paprika, celery salt, bay leaf, black papper, crushed red papper flakes, mace, cloves, allspice, nutmeg, cardamom, and ginger)
5g cayenne papper
5g freshly ground black papper
vagetable oil for frying 

Procedure:
In a put dissolve 70 g salt in water. Submerge the chicken and refrigerate overnight. Drain and rinse the chicken.Rinse the pot. Add buttermilk and Tabasco to the chicken
and set aside for 8 hours.Then in a shallow bowl, flour, backing powder, garlic powder, old bay, cayenne pepper, black pepper and 5kg salt are peoperly mixed. Now, shake the excess marinade off chicken. Dredge in the mixed flour. Add one beaten egg to the buttermilk mixture. Dip the chicken in this, and then coat again with flour. Deep fry till golden.
Enjoy the dish.

Blueberry Quinoa Idlis

Blueberry Quinoa Idlis

Ingredients:

500g gobindo bhog rice
250g urad dal
Water as required
50g sugar 
100g blueberry
100g quinoa seeds

Procedure:
At 1st Soak the rice and urad dal separately in water for at least one hour. Next, the water should be almost double the amount of the rice and dal. Drained the excess water and make pastes separately in a grinder. Then, mixed the rice and dal pastes. Chopped blueberry, quinoa and sugar are properly added in the paste. Now leave the mixture for at least three to four hours to ferment. Put in an idli steamer for approximately
seven to 10 minutes. Steam till smooth and fluffy.

Enjoy the dish.

Southern Fried Chicken

Southern fried chicken

Ingredients:

75 g salt

4 ltr cold water

1 two-kg chicken cut into 8 pieces

1 lt butter milk 

30 ml Tabasco

250 g all purpose flour

15 ml baking powder

7.5 g garlic powder

7.5 g old bay seasoning (a mix of mustard,paprika, celery salt, bay leaf, black pepper, crushed red pepper flakes, mace, cloves, allspice, nutmeg, cardamom, and ginger)

5 g cayenne pepper

5 g freshly ground black pepper

vegetable oil for frying 

Procedure:

In a put dissolve 70 g salt in water. Submerge the chicken and refrigerate overnight. Drain and rinse the chicken.Rinse the pot. Add buttermilk and Tabasco to the chicken

and set aside for 8 hours.Then in a shallow bowl, flour, backing powder, garlic powder, old bay, cayenne pepper, black pepper and 5 kg salt are properly mixed. Now, shake the excess marinade off chicken. Dredge in the mixed flour. Add one beaten egg to the buttermilk mixture. Dip the chicken in this, and then coat again with flour. Deep fry till golden.

Enjoy the dish.