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.

Tamatar Chaaman

Tamatar Chaaman

Ingredients:
1kg paneer
5g black cardamom
4g green cardamom
3bay leaves
25g kashmiri red chilli powder
5g hing
500g fresh tomato puree
20g jeera powder
5gturmeric powder
100ml refined oil
15g ginger juliennes
15g garam masala
40g fennel powder
15g dried ginger powder (saunth)
salt to taste
120ml mustard oil

Procedure:
At 1st cut the paneer into 2-inch squares and the deep fry them in refined oil. Next, in a pan, heat mustard oil and add whole spices. Then, add the hing (mixed in water) and then the red chilli powder.
kep stiring. Add the tomato puree and the salt. Add fennel and saunth powders and stire. Add jeera powder, tumeric and some water. When it comes to a boil, add the paneer pieces. Aimmer till the gravy is thick.
now top with garam masala. Finally, serve hot granished with ginger juliennes.
Enjoy the dish

Egg Sandwich

 Egg Sandwich

Ingredients:

6 pieces- Bread
1 or1/2 medium- Onion
1/2 tsp- Red Chilie Powder
4 piece- Egg Boiled
Butter
1/4 tsp- Garam Masala
Salt to taste

Procedure:

At 1st grate boiled eggs and add chopped onion, red chili powder, garam masala and salt properly.
Next, take a slice of bread, spread the butter and then spread the mix of grated eggs well and other spices on the bread. If you want, add the capsicum and tomato as well.Use toaster, sandwich maker or flat frying pan for making toast.
Your egg sandwich is ready.
Serve it hot tomato sauce.
Enjoy the dish.

Egg Biryani

Egg Biryani

Ingradients:

4 pieces- Egg
1 cup- Basmati Rice
1 medium- Chopped green Chilli
2 medium- Chopped Onion
2- Chopped Tomato
1 or 1/2 tsp- Turmeric powder
1/4 tsp- Red Chilli powder
1 or 2tsp- Black Cardamom
2- Cloves
1 tsp- Ginger Paste
1 tsp- Garlic Paste
1 tbsp- Cooking Oil
1 tsp- Ghee
Salt to taste

Procedure:

At 1st boil the egg, break the shell and cut into two vertical pieces with sharp knife. Heat the oil in a pan.Then, add cloves, black cardamom and saute for 30 seconds on low flames.Add chopped onion and fry till they turn light pink color.
Now add ginger garlic paste and fry till the paste turn light broen color. Keep the flames low.
Add chopped tomato and green Chilli and saute. Add turmeric powder and red Chilli powder. Add salt and cook till this paste starts seprating from the oil.
Add 3 cups of water and bring it to boil.
Now add rice and ghee. Ghee is added so that rice does not stick together.
Cook covered till the rice is done.
Now add egg pieces. Egg biryani is ready.
Serve it hot with tomato curry.
Enjoy the dish

Chilli Paneer

Ingredients:

Chilli Paneer

250gm- Paneer (cut in cube shape)
2gm- Onions Chopped
2gm- Tomatoes Chopped
1 or 1/2 cup- Capsicum Pieces
2gm- Green Chilli
2 cup- Caurnflour
1tsp- Red Chilli powder
1 tsp- Ginger Garlic Paste
2 tsp- Oil
1 tsp- Soya Sauce
1 tsp- Chilli sauce
2 tbsp- Tomato Sauce
Salt to taste

Procedure:

1. At 1st take half of the corn flour and wrap the paneer cubes in corn flour and fry them til paneer cubes are golden blown in color. Keep aside.
2. Heat oil in a pan and add ginger garlic paste.
3. Add chopped onion, chopped tomato, capsicum cubes and chopped green chilies.Fry for a while.
4.Now add red Chilli powder, soya sauce, Chilli sauce, tomato sauce and salt. Mix well and cook on low flames.
5. Take 1/2 cup of water and mix corn flour in it. Do not leave lumps.
6. Pour this water in the above pan and mix well. Cook for 2 minute son low flames.
7. Finally add fried paneer cubes and cook further for 2 minutes.
Now Chilli Paneer is ready. Serve it hot.
Enjoy the dish