Butter Chicken Pratha Roll

Ingredients

Chicken 1/2 kg

Fresh cream 1/2 packet

Red chili crushed 1 tsp

Black pepper crushed 1 tsp

Raw papaya paste 1 tsp

Butter 1 tbsp

Oil 2 tbsp

Salt to taste

Parathay 6 to 8

For salad:

Onion 2

Lemon 2

Green chilies chopped 4

Mint chopped 1/2 bunch

Salt to taste

Method

For salad in a bowl add 2 sliced onion, 2 lemon juice, salt to taste, 1/2 bunch mint chopped and 4 green chilies chopped to mix. Salad is ready. Wash 1/2 kg chicken and add in bowl with 1 tsp papaya paste, 1 tbsp ginger garlic paste and salt to taste to mix. Now cook chicken in wok till water dries. Then add 1/2 packet fresh cream, 1 tsp red chili crushed. 1 tsp black pepper crushed, 1 tbsp butter with 2 tbsp oil to cook.Now place paratha and put chicken mixture in center with onion salad and roll it.

Butter chicken roll is ready.

Masalla Fried Fish

10 King Fish Pieces
2 tsp Chilli Powder
1 tsp Jeera Powder
a pinch of Turmeric Powder
1 tsp freshly ground Pepper Powder
2 tsp freshly ground Ginger-Garlic paste
1 tsp Lemon Juice
1 tsp Salt (to taste)
4 tbsp Oil (for frying).

For Garnishing:

Chopped Onions
Chopped Coriander leaves
Chopped Curry leaves

Directions

Mix Chilli Powder,Jeera Powder,Turmeric Powder,Pepper Powder,Ginger-Garlic Paste, Lemon Juice and Salt.
Make a fine paste and apply this spicy masala paste on the King Fish Pieces and marinate them for an hour.
Heat oil in a Kadai and fry the fish pieces till golden brown.
Serve hot with fried(chopped) onions , (chopped) coriander and curry leaves over them.
very tasty spicy fish fry.

Indian Gulab Jaman Recipe

Ingredients

200 g Milk powder
50 g Maida
Desi ghee for frying
a pinch of Baking soda
4-5 tsp Gulkand
250 g Sugar
50 ml Milk



Directions

Take milk powder in a bowl.
Add Maida, ghee & baking soda add a little water & prepare dough make small balls. Flatten them.
Place gulkand & make balls once again fry them in ghee till they become golden brown.
Dip them in chashni (syrup).
Milk powder ke gulab jamuns are ready to serve.

Eid ul Adha Cooking:Fry Lamb meat

1 kg —- Boneless or with bones Lamb ( cut into small pieces ) 2 —— medium size onions (sliced) 8 —— green chilies 2 tbsp —— ginger (chopped) 2 tsp —— coriander powder 6 —— cloves garlic (chopped) 2 —— tomatoes (chopped) 1 —— Cinnamon stick 5 —— Cloves 5 —— Cardamom 4 tsp —— fennel seeds 20 —— black peppercorns 1/2 tsp —— turmeric powder 1/2 tsp —— red chili powder 1 tsp —— mustard seeds 3-4 —— curry leaves Lemon juice and chaat masala ( Optional )

Very special and spicy Fry Lamb Meat recipe for Eid Al-Adha dinner

Method:-

1. Marinate Lamb with, green chilies, ginger garlic, turmeric powder, salt and red chili powder.
2. Grind cinnamon, cardamoms, cloves, black peppercorns and fennel seeds to make smooth powder.
3. Put the marinated Lamb in pressure cooker and cook it until meat become soft.
4. In a separately pan add the above ground spice powder with water and let it cook for 15
   mins.
5. Now heat oil in a separate pan and roast mustard seeds and fry chopped onions
   until soft and pinkish brown, Add curry leaves in it till become light brown.
6. Now add the cooked Meat and tomato and cook till gravy becomes.
7. Sprinkle lemon juice on top and serve hot.
8. Chaat masala can also be spread for spicy taste.
9. Can be eaten with Chapati or without it or with rice.

Tandoori juicy Lamb chops

Ingredients:-

Lamb chops ——- 1kg yogurt ——- 1 cup Salt ——- To taste Red chilli ——- 2 tsps crushed Black salt ——- 1 tsp Poppy seeds ——- 2 tsps make a paste Mango powder (amchur) ——- 2 tsps Vegetable oil ——- 200gms(1 1/2 cups) Green chilies ——- 8-10 make a paste Ginger Paste ——- 1 tsps Garlic Paste ——- 1 tsps Tomato ——- 1/2 kg make a paste   Onions ——- 2-3 medium make a paste

        Direction:

• Clean all the fat from chops and wash them. Then mix all the above
• ingredients and oil in the yogurt, mix well and marinate chops for at least 5 hours.
• Now chops are ready to cook. you can cook them in a grill or in a frying pan. Just put little bit of oil in the frying pan on low heat.
• Then put all the chops on it and cover with lid. After 5-6 minutes change their side and put the lid back on.
• Let them cook for an other 10 minutes then put in a plate and garnish with green coriander.
• serve with chutney or sauce.

Sweet & sour meat loaf

Ingredients:-

• 750 gm —- ground beef
• 1 cup —- dry bread crumbs
• 1 tsp —- salt
• ¼ tsp —- ground black pepper
• 2 —- eggs
• 1 tsp —- dry minced onion
• 150 gm —- canned tomato sauce
• 1 tbsp —- brown sugar
• 2 tbsp —- vinegar
• ½ cup —- granulated sugar
• 2 tsp —- prepared mustard

Food preparation:

1. Pre heat oven to 175 degree C. in a large bowl, combine the ground beef, bread crumbs, salt, ground black pepper, eggs, onion flakes an half of the can of tomato sauce.
2. Mix together well and place into a 5X9 inch loaf pan.
3. Push the meat loaf down into the pan forming a well for the sauce around all the edges.
4. Bake at 175 degree C for 40 minutes.
5. Meanwhile, in a small sauced pan over medium heat, combine the remaining tomato sauce, brown sugar, vinegar and mustard.
6. Bring to a boil and remove from heat. After meat loaf has cooked for 40 minutes.
7. Remove from oven and pour sauce over the top of the meat loaf.
8. Return to oven and bake at 175 degree C for 20 more minutes.
9. Let’s sit 5 minute before from pan.

Baked Italian tender steak recipe

Ingredients:-

• 1 kg —- Round steak (1inch thick)
• ½ —- clove Garlic
• ¾ cup —- Flour:
• 3 tbsp —- cooking oil
• 170 gm —- tomato paste
• 1.5 cup —- Water
• 1 dash Pepper
• 1 —- small Bay leaf
• ¾ tsp —- Podina
• ¾ tsp —- Sugar
• 1 —- large Onion, sliced
• 1 —- green Pepper: cut into ring

Food preparation:

1. Cut steak into serving pieces. Rub with garlic, sprinkle with salt & pepper.
2. Pound flour into steak.
3. Heat oil in large split, brown steak on both sides.
4. Remove meat, place in casserole.
5. Pour off fat from skillet, mix tomato paste, water and seasoning, heat in same skillet.
6. Arrange onion and green pepper over meat.
7. Pour tomato mixture overall.
8. Cover tightly with lid or aluminum foil, bake at 175 C for 2 hours.

Walnut Stuffing Fish recipe

www.nsisters.com

Ingredients

• 2 kg salmon or hammour, deboned & halved
• 2 potatoes, halved
• Lemon slices, for garnish
• Seasoning, to taste (for marinade, mix together)
• Quarter cup olive oil
• Quarter cup lemon juice
• 1 tsp cumin
• 2 tsp salt
• 1 tsp pepper (for stuffing)
• 2 cups chopped parsley
• 10 cloves garlic
• 2 red chilies
• 1 cup walnuts
• 1 tsp olive oil
• 1 tsp lemon juice
• Salt, to taste

Walnut Stuffed-Fish Preparation:

1. Marinate fish for about half an hour.
2. To prepare stuffing, blend ingredients in a food processor. Keep aside.
3. Preheat oven to 200 degrees C.
4. Place half of the fish on a tray, spread the prepared stuffing & place the other half of the fish on top. (You may tie the fish with thread).
5. Place potato around the fish, season & bake for 30 minutes.
6. Garnish with lemon slices.

Crispy milky Naan Bread

 

Ingredients:

• 1 (1/4 ounce) package active dry yeast
• 1 cup warm water
• 1/4 cup white sugar
• 3 tablespoons milk
• 1 egg, beaten
• 2 teaspoons salt
• 4 1/2 cups bread flour
• 3 tablespoons butter, melted

Directions:

1. 1
   In a large mixing bowl, dissolve yeast in warm water (about 10 minutes).
2. 2
   Stir in butter, sugar, milk, egg, salt and enough flour to make a soft dough. Knead on a lightly floured surface until smooth.
3. 3
   Place dough ball into an oiled bowl, cover with a damp towel, and set aside to let rise until doubled in size (about 1 hour).
4. 4
   Punch down the dough, and break off small handfuls to roll into balls (about 2-3 inches in diameter). Place rolls on a tray, cover with towel, and allow to rise to double its’ size (for about 30 minutes).
5. 5
   Preheat a grill pan on high heat. Roll out a dough ball as thinly as possible, lightly oil the pan, and place the rolled dough on to grill. Once it starts to puff and get some brown spots, flip to the other side and repeat. Continue this until all of the naan is done.

Tasty Burritos

                                     

Ingredients

200 gms. Sour Cream
1 cup Flour (Whole wheat)
1 cup All Purpose Flour

FOR THE FILLING. 1 1/2 cup Rajma (soak overnite, pressure-cook with salt and soda) 2 Onions chopped 1 1/2 Tomatoes chopped 1 inch Ginger, grated 1 tsp. Red chilli powder 1 tsp. Dhania powder 1/2-tsp Turmeric powder a pinch of Asafoetida 1 tbsp sugar salt to taste Vegetable oil 2 tsp Tomato Ketchup. Carrots, Cabbage and Spring onions grated INGREDIENTS FOR THE SAUCE 8 Tomatoes (boiled and chopped) 3 Onions (chopped) 1 tsp Red chilli powder 1 tsp sugar 1 tsp ajma salt to taste 7 to 8 whole red chillies

Directions

For Filling

1. Heat oil in a kadai and add the onions and saute
2. add the tomatoes and saute for 5 mins.
3. add the chilli pwder dhania and haldi and hing
4. add sugar and salt to taste.
5. then add the rajma and ginger let it boil for a while.
6. add the ketchup and mash the rajma with a masher. Can add a little water to it.

For sauce

1. Heat some oil in a kadai
2. add the onions and whole red chillies and saute.
3. add the tomatoes, let them be soft.
4. then grind and sieve.
5. add the chilli powder, ajma, salt and sugar and heat again till the sauce is done.

For wrappers

1. Combine atta and Maida and knead a soft dough
2. Roll out thick chappatis and bake them only on tava. They should be semi baked.

The Finale

1. Take a tray for oven and place a roti on one side.
2. Put some rajma in the middle along with Carrot, cabbage and onions put some sauce on it
3. Seal the roti by applying sour cream on two ends and binding them together.
4. Then pour some sauce and sour cream over it. Go on the placing the rotis and finally garnish with cheese.
5. Bake it the oven till done. Till u can see that the cheese is done.

Chilled yogurt pasta salad

                                    

Ingredients

• 1 packet Bow Tie Pasta (or any small size pasta that is available)
• 1 cup Cherry Tomato (cut into halves)
• 1 1/2 cup Plain Yogurt (Curd)
• 2 tbsp finely chopped Parsley
• 1 tbsp finely chopped Cilantro (coriander leaves)
• 2 tsp Lemon juice
• 2 tsp Olive Oil
• 1 tsp Dijon Mustard paste(optional)
• Salt to taste

Directions

1. Boil & drain the Pasta according to the instructions on the packet. Add 1 tsp Olive Oil. Mix well & keep aside to cool. Adding Oil prevents pasta from sticking to each other.
2. In a serving bowl take all the ingredients & mix well.
3. Add the cooled Pasta & mix well until all the pasta is well coated. Mix gently, do not break the pasta.
4. Cover with a cling film(plastic wrap) & refrigerator for 1 hr. This Salad can also be served without refrigerating. Mix everything & keep aside for 15 minutes & serve.