Ingredients:
Cane Corns,Oil,SaltClick to find more about Salt,Red Peper(Chilly)...
Cane CornClick to find more about Corn:It Depends On You How Much Quantity You Take...
Red Peper:According To The Quatity Of CornClick to find more about Corn...
SaltClick to find more about Salt:Up To You...
Oil:Depends On Quantity...
Preparation:
1.Take a pan.
2.Put Oil in the pan.
3.Put corns.
4.Then mix corns in oil very well.
5.Put red peper.
6.Put saltClick to find more about salt.
7.Mix them.
8.And after 15 mins they will be ready to eat.
Already Earned $400 , Go ahead Man
Sunday, November 30, 2008
Nankhataye
Ingredients:
One and half cup flourOne cup sugar[grinded]half tsp baking powderfour tsp buttera pinch of saltClick to find more about salt
Half cup milksome waterone egg yolk
Preparation:
Preheat the oven on 350F.(1)In a large bowl mix ingredients of column one(2)with the help of milk[ and some water,if needed]knead a fine dough.And roll the dough over a rolling pan with the help of the rolling pin.(3)Now with the help of cookie cutter cut about 12 or more depending on the size of cookie cutter cookies.(4)place these cookies on the cookie sheet and brush them with egg yolk.Bake them about an hour or until turn golden brown under the bottom.(5)Cool them and enjoy.
One and half cup flourOne cup sugar[grinded]half tsp baking powderfour tsp buttera pinch of saltClick to find more about salt
Half cup milksome waterone egg yolk
Preparation:
Preheat the oven on 350F.(1)In a large bowl mix ingredients of column one(2)with the help of milk[ and some water,if needed]knead a fine dough.And roll the dough over a rolling pan with the help of the rolling pin.(3)Now with the help of cookie cutter cut about 12 or more depending on the size of cookie cutter cookies.(4)place these cookies on the cookie sheet and brush them with egg yolk.Bake them about an hour or until turn golden brown under the bottom.(5)Cool them and enjoy.
Cheese & Onion Pastries
Ingredients:
500g Puff Pastry(frozen or fresh.)
4 medium potatoes
1 medium OnionClick to find more about Onion
100g butter
100g grated cheddar cheese
pinch saltClick to find more about salt (to taste)
pinch pepper (optional)
1 egg (beaten)
plain flour to dust
Preparation:
Skin and cut potatoes and boil until soft.
Meanwhile finely chop onionClick to find more about onion put into small bowl and put the butter on top(cut into rough cubes), microwave on full power for about 2 mins.
Mix the fried onoins into the boiled potatoes add cheese, saltClick to find more about salt and pepper and mix.
Roll out pastry and make about 32 even squares.
Put about 1 tablespoon of the mixture into the centre of each square and brush with egg two of the edges and fold over diagonaly to make triangles.
Lightly flour baking trays and place pasties on them.
Glaze with egg.
Put into preheated oven at gas mark 7 for about 1012 mins.
ENJOY!(perfect for iftari's)
500g Puff Pastry(frozen or fresh.)
4 medium potatoes
1 medium OnionClick to find more about Onion
100g butter
100g grated cheddar cheese
pinch saltClick to find more about salt (to taste)
pinch pepper (optional)
1 egg (beaten)
plain flour to dust
Preparation:
Skin and cut potatoes and boil until soft.
Meanwhile finely chop onionClick to find more about onion put into small bowl and put the butter on top(cut into rough cubes), microwave on full power for about 2 mins.
Mix the fried onoins into the boiled potatoes add cheese, saltClick to find more about salt and pepper and mix.
Roll out pastry and make about 32 even squares.
Put about 1 tablespoon of the mixture into the centre of each square and brush with egg two of the edges and fold over diagonaly to make triangles.
Lightly flour baking trays and place pasties on them.
Glaze with egg.
Put into preheated oven at gas mark 7 for about 1012 mins.
ENJOY!(perfect for iftari's)
Aloo Ki Tikiyan
Ingredients:
For tikiya:
4 big alooClick to find more about aloo
56 green chilliClick to find more about green chilli chopped
bunch of coriander leavesClick to find more about coriander leaves chopped
2 tsp red chilli
1 tsp kalongi
1 tsp zeeraClick to find more about zeera
saltClick to find more about salt to taste
For covering of tikiya:
white flourClick to find more about white flour a cup.
1 tea spoon saltClick to find more about salt.
2 table spoon oil
pinch of baking soda.
water for making flour a paste.
Preparation:
Boil alooClick to find more about aloo and peel its skin..
Mash it and add all the masala and make a small small tikiya...
Now take white flourClick to find more about white flour add oil saltClick to find more about salt and baking soda plus water to make a thick paste....
Heat oil in a pan....
Dip tikya in paste and deep fry it till golden brown.
serve it with imliClick to find more about imli chatney
For tikiya:
4 big alooClick to find more about aloo
56 green chilliClick to find more about green chilli chopped
bunch of coriander leavesClick to find more about coriander leaves chopped
2 tsp red chilli
1 tsp kalongi
1 tsp zeeraClick to find more about zeera
saltClick to find more about salt to taste
For covering of tikiya:
white flourClick to find more about white flour a cup.
1 tea spoon saltClick to find more about salt.
2 table spoon oil
pinch of baking soda.
water for making flour a paste.
Preparation:
Boil alooClick to find more about aloo and peel its skin..
Mash it and add all the masala and make a small small tikiya...
Now take white flourClick to find more about white flour add oil saltClick to find more about salt and baking soda plus water to make a thick paste....
Heat oil in a pan....
Dip tikya in paste and deep fry it till golden brown.
serve it with imliClick to find more about imli chatney
Croissants
Ingredients:
1 ounce fresh yeast3 1/2 cups unbleached flour1/4 cup white or packed brown sugar2 teaspoons salt1 cup milk, or more1 pound unsalted butter2 tablespoons flour, for dusting1 egg1 tablespoon milk
.
Preparation:
In a mixer with a dough hook, place the yeast, flour, sugar, saltClick to find more about salt and the milk and mix for 2 minutes until a soft moist dough forms on the hook. If most of the flour isn't moistened with this quantity of milk, add more, a tablespoon at a time until it is moistened and smooth, using up to 4 tablespoons. Turn mixer on high and mix for another 4 minutes until very smooth and elastic. Turn the dough out of the bowl onto a floured board, cover with a damp tea towel and allow it to rest for 15 minutes to relax the gluten. Remove the towel and, using a French rolling pin, roll the dough into a 10 by 9inch rectangle 5/8inch thick. Wrap in plastic then chill for 1 hour and up to overnight. Ten minutes before the dough is done resting in the refrigerator, prepare the butter. Beat it with your rolling pin on a floured surface to soften it and form a rectangle 6 by 8 1/2 inches. Place it between parchment paper or plastic wrap and set aside. Remove the dough from the refrigerator and roll it on a floured work surface into a 10 by 15inch and 1/4inch thick rectangle. Brush any excess flour off the dough. Place the shorter side of the dough parallel to the front of your body on the work surface. Place the butter in the middle, longways. Fold the bottom up over the butter and brush off any excess flour and then fold the top down over the butter to overlap and encase the butter. Press down lightly with the rolling pin to push all the layers together and make sure they have contact. Continue rolling the laminated (layered) dough to form a new 10 by15inch rectangle, patching any holes with a dusting of flour where butter may have popped through. Fold into thirds, like a letter, brush off any excess flour and mark it with an indentation made by poking your finger once at the corner of the dough meaning you have completed the first "turn". Wrap well in plastic and chill 1 hour and up to overnight. Do this again three more times (some people only do 3 turns total, some do 6, some do 3 plus what's called a "wallet" turn for the last one which is a 4 fold turn that's folded into itself like a book jacket) marking it accordingly each time and chilling in between each turn. After the fourth turn, you can let the dough chill overnight, or, for 1 hour, or, roll it out to a 13 by 24inch square that is a little less than 1/4inch thick and cut out your croissants and shape them. I roll out my dough and cut it with a sharp large knife into 6inch strips then cut them into triangles, 4 inches wide at the base of the triangle (or for a more curved croissant cut the triangles 6 inches wide). Stretch these triangles again 9 inches long, then place on the work surface and put a piece of scrap dough in the center of the wide end to enclose, which will plump up the center. Roll the triangles up towards you starting at the wide end and place them 2 inches apart on a parchment lined sheet pan with the tip tucked under and the ends slightly curved in to make a crescent shape. You may freeze the croissants at this point, or, in a small bowl, whisk together the egg and milk and brush the croissants with this egg wash. To proof the croissants, place them in an oven that is warm but not turned on, with a pan of hot water in the bottom to create a moist environment like a proof box. Set aside to proof for 1 1/2 to 2 1/2 hours until puffed up and spongy to the touch. Remove from the oven. Spritz a preheated 425 degree F oven with water, close the door, and get the croissants. Place the croissants in the oven and spritz again, close the door and turn the oven down to 400 degrees F. After 10 minutes, rotate your pan if they are cooking unevenly and turn the oven down to 375 degrees F. Bake another 5 to 8 minutes until golden brown.
1 ounce fresh yeast3 1/2 cups unbleached flour1/4 cup white or packed brown sugar2 teaspoons salt1 cup milk, or more1 pound unsalted butter2 tablespoons flour, for dusting1 egg1 tablespoon milk
.
Preparation:
In a mixer with a dough hook, place the yeast, flour, sugar, saltClick to find more about salt and the milk and mix for 2 minutes until a soft moist dough forms on the hook. If most of the flour isn't moistened with this quantity of milk, add more, a tablespoon at a time until it is moistened and smooth, using up to 4 tablespoons. Turn mixer on high and mix for another 4 minutes until very smooth and elastic. Turn the dough out of the bowl onto a floured board, cover with a damp tea towel and allow it to rest for 15 minutes to relax the gluten. Remove the towel and, using a French rolling pin, roll the dough into a 10 by 9inch rectangle 5/8inch thick. Wrap in plastic then chill for 1 hour and up to overnight. Ten minutes before the dough is done resting in the refrigerator, prepare the butter. Beat it with your rolling pin on a floured surface to soften it and form a rectangle 6 by 8 1/2 inches. Place it between parchment paper or plastic wrap and set aside. Remove the dough from the refrigerator and roll it on a floured work surface into a 10 by 15inch and 1/4inch thick rectangle. Brush any excess flour off the dough. Place the shorter side of the dough parallel to the front of your body on the work surface. Place the butter in the middle, longways. Fold the bottom up over the butter and brush off any excess flour and then fold the top down over the butter to overlap and encase the butter. Press down lightly with the rolling pin to push all the layers together and make sure they have contact. Continue rolling the laminated (layered) dough to form a new 10 by15inch rectangle, patching any holes with a dusting of flour where butter may have popped through. Fold into thirds, like a letter, brush off any excess flour and mark it with an indentation made by poking your finger once at the corner of the dough meaning you have completed the first "turn". Wrap well in plastic and chill 1 hour and up to overnight. Do this again three more times (some people only do 3 turns total, some do 6, some do 3 plus what's called a "wallet" turn for the last one which is a 4 fold turn that's folded into itself like a book jacket) marking it accordingly each time and chilling in between each turn. After the fourth turn, you can let the dough chill overnight, or, for 1 hour, or, roll it out to a 13 by 24inch square that is a little less than 1/4inch thick and cut out your croissants and shape them. I roll out my dough and cut it with a sharp large knife into 6inch strips then cut them into triangles, 4 inches wide at the base of the triangle (or for a more curved croissant cut the triangles 6 inches wide). Stretch these triangles again 9 inches long, then place on the work surface and put a piece of scrap dough in the center of the wide end to enclose, which will plump up the center. Roll the triangles up towards you starting at the wide end and place them 2 inches apart on a parchment lined sheet pan with the tip tucked under and the ends slightly curved in to make a crescent shape. You may freeze the croissants at this point, or, in a small bowl, whisk together the egg and milk and brush the croissants with this egg wash. To proof the croissants, place them in an oven that is warm but not turned on, with a pan of hot water in the bottom to create a moist environment like a proof box. Set aside to proof for 1 1/2 to 2 1/2 hours until puffed up and spongy to the touch. Remove from the oven. Spritz a preheated 425 degree F oven with water, close the door, and get the croissants. Place the croissants in the oven and spritz again, close the door and turn the oven down to 400 degrees F. After 10 minutes, rotate your pan if they are cooking unevenly and turn the oven down to 375 degrees F. Bake another 5 to 8 minutes until golden brown.
Saturday, November 29, 2008
Cheese And Macroni Cutlets
Ingredients:
Mozzela Cheese 100 Gms
Macroni med size. 100 Gms
Green OnionClick to find more about OnionClick to find more about Green
Green ChilliClick to find more about Green Chilli 3 to 4 Nos
MintClick to find more about Mint Leave 5 to 10 leaves
Black pepperClick to find more about Black pepper to taste
SaltClick to find more about Salt to taste, CornClick to find more about Corn Oil 1 cup
Lemon juice one tea spoonfull
Red OnionClick to find more about Onion small size Chooped
Egg 2 Nos
bread crumbs.
Preparation:
In hot boiling water add macronies and remove it after 2 minuts.
Crush Mozella cheeze and add to macronies.
Choop all other ingrediants and put it in to the mixture of cheese and macronies.
Make small equal size balls and keep it in the refregerator for about ten minutes.
Then dip the balls into the shaffeled Eggs and Bread crumbs and fry it in boiling oil for about 1 minute.
Till it become golden brown.
Mozzela Cheese 100 Gms
Macroni med size. 100 Gms
Green OnionClick to find more about OnionClick to find more about Green
Green ChilliClick to find more about Green Chilli 3 to 4 Nos
MintClick to find more about Mint Leave 5 to 10 leaves
Black pepperClick to find more about Black pepper to taste
SaltClick to find more about Salt to taste, CornClick to find more about Corn Oil 1 cup
Lemon juice one tea spoonfull
Red OnionClick to find more about Onion small size Chooped
Egg 2 Nos
bread crumbs.
Preparation:
In hot boiling water add macronies and remove it after 2 minuts.
Crush Mozella cheeze and add to macronies.
Choop all other ingrediants and put it in to the mixture of cheese and macronies.
Make small equal size balls and keep it in the refregerator for about ten minutes.
Then dip the balls into the shaffeled Eggs and Bread crumbs and fry it in boiling oil for about 1 minute.
Till it become golden brown.
Aaloo Kay Kabab
Ingredients:
aaloo
Fresh coriender(hera dhania)
SaltClick to find more about Salt
Red chillies
Green chillies
Onions
Coriender ground(Pisa houa shookha danya)
One pound/Half Kg
One bunch
According to taste
2 tea spoon or accordind to taste
two to three medium
one small or as much you like
one tea spoon
Preparation:
Boil potatoes. Mash them and add saltClick to find more about salt, red chillies and coriender ground. Cut onions invery small and thin pieces,but don,t try to chop them they will bitter the taste of kababs.
Also cut or chop green chillies and cut hera dhanya.
Add them into the potatoes and mix all ingredients well. Then make small kababs and dip them into the egg and fry on low heat tillthey turn golden brown. Now serve them with cucumber, tomatoes and onionClick to find more about onion salad with lemon juice added and immli ki chatni. This simple looking recepie will make you famous among your people like me.
aaloo
Fresh coriender(hera dhania)
SaltClick to find more about Salt
Red chillies
Green chillies
Onions
Coriender ground(Pisa houa shookha danya)
One pound/Half Kg
One bunch
According to taste
2 tea spoon or accordind to taste
two to three medium
one small or as much you like
one tea spoon
Preparation:
Boil potatoes. Mash them and add saltClick to find more about salt, red chillies and coriender ground. Cut onions invery small and thin pieces,but don,t try to chop them they will bitter the taste of kababs.
Also cut or chop green chillies and cut hera dhanya.
Add them into the potatoes and mix all ingredients well. Then make small kababs and dip them into the egg and fry on low heat tillthey turn golden brown. Now serve them with cucumber, tomatoes and onionClick to find more about onion salad with lemon juice added and immli ki chatni. This simple looking recepie will make you famous among your people like me.
Veg Pakoras
Ingredients:
BESAN FLOURWATER (JUST ENOUGH TO MAKE A PASTE WITH ALL INGREDIANTS AND THE FLOUR)SALTClick to find more about SALT (TO TASTE)CORRIANDER GRINDED 1tbs GARAM MASALA GRINDED 1tsp 2TSP RED CHILLI POWDER 2TBS ATTAClick to find more about ATTA FLOUR
1 LARGE ONIONClick to find more about ONION sliced thinly2 TOMATOES diced small3 LARGE GREEN CHILLIES sliced thinly1 SMALL POTATOE diced smallALOT OF FRESH CORRIANDER well choppedSPRING ONIONS (opitional)thinly sliced 1/2 CUP
Preparation:
AFTER CHOPPING ALL INGREDIANTSPUT THEM INTOA BOWL WITH ALL THE SPICES.THEN ADD 2LARGE TBS OF ATTAClick to find more about ATTA AND ENOUGH BASAN FLOUR TO MAKE A MODERATE PASTE WITH ALL THE INGREDIANTS ADDED.by adding the attaClick to find more about atta it will make the pakoras softer and less crispier.be sure not add too much besan flour to the vegetables chopped as it will taste too much flour and less veg.ADD A LITTLE AMOUNT OF WATER TO FORM THE VEG AND THE FLOUR INTO A PASTE MAKING SURE ALL THE VEGETABLES ARE COVERD IN THE BESAN PASTE.HEAT THE OIL IN A FRYING AND BY USING A TBS SPOON FRY AFEW PAKORAS UNTILL GOLDEN BROWN WHEN COOKED TASTE THESE SO THAT YOU CAN CHECK THE SALTClick to find more about SALT AND THE SPICES AND IF REQUIRED ADD MORE OR THEN JUST CARRY ON FRYING UNTILL ALL ARE DONE AND THEY ARE GOLDEN BROWN ON BOTH SIDES.SERVE WITH MINTClick to find more about MINT CHUTNEY.
BESAN FLOURWATER (JUST ENOUGH TO MAKE A PASTE WITH ALL INGREDIANTS AND THE FLOUR)SALTClick to find more about SALT (TO TASTE)CORRIANDER GRINDED 1tbs GARAM MASALA GRINDED 1tsp 2TSP RED CHILLI POWDER 2TBS ATTAClick to find more about ATTA FLOUR
1 LARGE ONIONClick to find more about ONION sliced thinly2 TOMATOES diced small3 LARGE GREEN CHILLIES sliced thinly1 SMALL POTATOE diced smallALOT OF FRESH CORRIANDER well choppedSPRING ONIONS (opitional)thinly sliced 1/2 CUP
Preparation:
AFTER CHOPPING ALL INGREDIANTSPUT THEM INTOA BOWL WITH ALL THE SPICES.THEN ADD 2LARGE TBS OF ATTAClick to find more about ATTA AND ENOUGH BASAN FLOUR TO MAKE A MODERATE PASTE WITH ALL THE INGREDIANTS ADDED.by adding the attaClick to find more about atta it will make the pakoras softer and less crispier.be sure not add too much besan flour to the vegetables chopped as it will taste too much flour and less veg.ADD A LITTLE AMOUNT OF WATER TO FORM THE VEG AND THE FLOUR INTO A PASTE MAKING SURE ALL THE VEGETABLES ARE COVERD IN THE BESAN PASTE.HEAT THE OIL IN A FRYING AND BY USING A TBS SPOON FRY AFEW PAKORAS UNTILL GOLDEN BROWN WHEN COOKED TASTE THESE SO THAT YOU CAN CHECK THE SALTClick to find more about SALT AND THE SPICES AND IF REQUIRED ADD MORE OR THEN JUST CARRY ON FRYING UNTILL ALL ARE DONE AND THEY ARE GOLDEN BROWN ON BOTH SIDES.SERVE WITH MINTClick to find more about MINT CHUTNEY.
Chatpatey Allu(mouth Watering)
Ingredients:
allu
tandoori massala
chickenClick to find more about chicken tikka masala
kari patta
imliClick to find more about imli ka paani
saltClick to find more about salt
zeeraClick to find more about zeera
red chilli powder
haldiClick to find more about haldi
oil
corriander powder
chaat masalla
Preparation:
boil potatoes,cut into cubes pieces but not so small,otherwisw it will spoil the look of potatoes.then in a pot heat th oil,put zeeraClick to find more about zeera,kari patta,red chilli powder,haldiClick to find more about haldi(too little),imliClick to find more about imli ka paani,corriander powder and potatoes.mix it for a while,addsalt and tandoori massala,and chickenClick to find more about chicken tikka masala,this will give a fine taste and a good colour to ur potatoes.serve it with corriander leaves and chaat massala sprinlke on it.
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allu
tandoori massala
chickenClick to find more about chicken tikka masala
kari patta
imliClick to find more about imli ka paani
saltClick to find more about salt
zeeraClick to find more about zeera
red chilli powder
haldiClick to find more about haldi
oil
corriander powder
chaat masalla
Preparation:
boil potatoes,cut into cubes pieces but not so small,otherwisw it will spoil the look of potatoes.then in a pot heat th oil,put zeeraClick to find more about zeera,kari patta,red chilli powder,haldiClick to find more about haldi(too little),imliClick to find more about imli ka paani,corriander powder and potatoes.mix it for a while,addsalt and tandoori massala,and chickenClick to find more about chicken tikka masala,this will give a fine taste and a good colour to ur potatoes.serve it with corriander leaves and chaat massala sprinlke on it.
Description : san bernardino dui attorney asbestos attorneys mesothelioma attorneys
Fillafill
Ingredients:
white chanay1/4 kg green coriender1 cup saltClick to find more about salt as taste green chillis half cup garlicClick to find more about garlic and gingerClick to find more about ginger 1 tea spoon
oil for frying
Preparation:
dip channas in water before one night then put all things in chopper(except saltClick to find more about salt) chop them and then put saltClick to find more about salt in it then make its shape as u wish u can make round shape then do deep fry on medium fire eat with podinaClick to find more about podina kee chatnee
white chanay1/4 kg green coriender1 cup saltClick to find more about salt as taste green chillis half cup garlicClick to find more about garlic and gingerClick to find more about ginger 1 tea spoon
oil for frying
Preparation:
dip channas in water before one night then put all things in chopper(except saltClick to find more about salt) chop them and then put saltClick to find more about salt in it then make its shape as u wish u can make round shape then do deep fry on medium fire eat with podinaClick to find more about podina kee chatnee
Chicken Puffs
Ingredients:
1 Cup boil chickenClick to find more about chicken shreded
1 1/2 Cup chickenClick to find more about chicken stock
1 Small onionClick to find more about onion cut into slices
2 Medium size green chillies
finely chopped
oil for frying
4 Eggs
1 cup maidaClick to find more about maida(flour)
4 tbsp butter
1 tsp saltClick to find more about salt
1/2 tsp black pepperClick to find more about black pepper grinded
Preparation:
first put the chickenClick to find more about chicken stock in the pan add butter and put it on the light flame when butter dissolves then add flour in it and put off the flame.let it cool for a while and then add chickenClick to find more about chicken pieces,onionClick to find more about onion,green chilly,saltClick to find more about salt ,black pepperClick to find more about black pepper and the eggs and mix it and put 1/4 cup of water and mix it properly and then fry it like we fry pakoras.and when they get golden brown they r ready to serve.
1 Cup boil chickenClick to find more about chicken shreded
1 1/2 Cup chickenClick to find more about chicken stock
1 Small onionClick to find more about onion cut into slices
2 Medium size green chillies
finely chopped
oil for frying
4 Eggs
1 cup maidaClick to find more about maida(flour)
4 tbsp butter
1 tsp saltClick to find more about salt
1/2 tsp black pepperClick to find more about black pepper grinded
Preparation:
first put the chickenClick to find more about chicken stock in the pan add butter and put it on the light flame when butter dissolves then add flour in it and put off the flame.let it cool for a while and then add chickenClick to find more about chicken pieces,onionClick to find more about onion,green chilly,saltClick to find more about salt ,black pepperClick to find more about black pepper and the eggs and mix it and put 1/4 cup of water and mix it properly and then fry it like we fry pakoras.and when they get golden brown they r ready to serve.
Chicken Pie
Ingredients:
boiled chickenClick to find more about chicken (shreded)=1cup
cabbageClick to find more about cabbage (shreded)=1cup
carrotClick to find more about carrot(shreded)=1cup
onionClick to find more about onion (chopped)=1 small
green chillies (chopped)=23
cheese (shreded)=1cup
cream =1/2 packet
saltClick to find more about salt=to taste or 1/2 tsp
black peper =1/2 tsp
Preparation:
Take a bowl and add all ingredients in it ,add only 1/2 cup of cheese in it ,mix the batter well .Take a greesed baking tray and pour the mixture in it ,sprinkle the remaining 1/2 cup of cheese over it and bake this batter in oven for about 10 mins in a preheated oven at 160 c.U can check whether its cooked or not by pinching a tooth pick init if no remains of cream struck to it then its properly cooked.take it out from baking tray it will look like as cake .
Similar Recipes
1 Chicken Macoroni Poultry
2 Chicken Qorma Poultry
3 Chicken Egg Fried Rice Rice
4 Chicken Malakry Poultry
5 Chicken Jalfarezi Poultry
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boiled chickenClick to find more about chicken (shreded)=1cup
cabbageClick to find more about cabbage (shreded)=1cup
carrotClick to find more about carrot(shreded)=1cup
onionClick to find more about onion (chopped)=1 small
green chillies (chopped)=23
cheese (shreded)=1cup
cream =1/2 packet
saltClick to find more about salt=to taste or 1/2 tsp
black peper =1/2 tsp
Preparation:
Take a bowl and add all ingredients in it ,add only 1/2 cup of cheese in it ,mix the batter well .Take a greesed baking tray and pour the mixture in it ,sprinkle the remaining 1/2 cup of cheese over it and bake this batter in oven for about 10 mins in a preheated oven at 160 c.U can check whether its cooked or not by pinching a tooth pick init if no remains of cream struck to it then its properly cooked.take it out from baking tray it will look like as cake .
Similar Recipes
1 Chicken Macoroni Poultry
2 Chicken Qorma Poultry
3 Chicken Egg Fried Rice Rice
4 Chicken Malakry Poultry
5 Chicken Jalfarezi Poultry
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Aloo Aur Qeema Cutlet - mesothelioma attorney wyoming
Ingredients:
boiled potatoes.
minecd meet
saltClick to find more about salt
red chillies
zeeraClick to find more about zeera
haldiClick to find more about haldi powder
garam masala
lemon juice
onionClick to find more about onion
oil for frying
egg
bread crumbs
hara dhina
podinaClick to find more about podina
4 medium
1/4 kg
1 tesp
1 tesp
1/2 tesp
1/2 tesp
a pinch
1 lemon
1 medium(chopped}
1
according to desire
1/4 c
1/4 c
Preparation:
fist of all boil the potatoes and mash them very finely.now in another pan heat the oil.then add the chopped onions.fry till brown .now add the minced meat in it.and fry for 10 min.now add all the spices in till and cook on the very slow fire.when it cooked propely then remove it from the flame.now add hara dhina and podinaClick to find more about podina in it.cool it for some time then add lemon juice.now take the boiled mashed potatoes and shape like the kabab stuff it with the prepared keema and then place another kabab on it.now shape it well .make all the kababs from the material.now in the frying pan heat the oil.first of all dip the kababs into beaten egg then into crumbs.serve it hot with chutniee or raita.
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boiled potatoes.
minecd meet
saltClick to find more about salt
red chillies
zeeraClick to find more about zeera
haldiClick to find more about haldi powder
garam masala
lemon juice
onionClick to find more about onion
oil for frying
egg
bread crumbs
hara dhina
podinaClick to find more about podina
4 medium
1/4 kg
1 tesp
1 tesp
1/2 tesp
1/2 tesp
a pinch
1 lemon
1 medium(chopped}
1
according to desire
1/4 c
1/4 c
Preparation:
fist of all boil the potatoes and mash them very finely.now in another pan heat the oil.then add the chopped onions.fry till brown .now add the minced meat in it.and fry for 10 min.now add all the spices in till and cook on the very slow fire.when it cooked propely then remove it from the flame.now add hara dhina and podinaClick to find more about podina in it.cool it for some time then add lemon juice.now take the boiled mashed potatoes and shape like the kabab stuff it with the prepared keema and then place another kabab on it.now shape it well .make all the kababs from the material.now in the frying pan heat the oil.first of all dip the kababs into beaten egg then into crumbs.serve it hot with chutniee or raita.
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Grilled Cheese Sandwich
Ingredients:
Bread Slices (2 for each sandwich)
Kraft Cheese slices (1 for each sandwich)
Butter
Preparation:
Heat tawa or fying pan. DO NOT ADD OIL. Butter 1 side of 1 bread slice and place on heated surface with buttered side down. Place cheese slice on top of bread (on unbuttered side). Place another bread slice on top of the cheese and butter the upper side of the bread. After a couple of minutes, turn the sandwich over using a spatula or knife, so that the other buttered side is now on the heated surface. Keep grilling in this manner until both sides are golden brown. Take the sandwhich off the heat and cut diagonally.
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Bread Slices (2 for each sandwich)
Kraft Cheese slices (1 for each sandwich)
Butter
Preparation:
Heat tawa or fying pan. DO NOT ADD OIL. Butter 1 side of 1 bread slice and place on heated surface with buttered side down. Place cheese slice on top of bread (on unbuttered side). Place another bread slice on top of the cheese and butter the upper side of the bread. After a couple of minutes, turn the sandwich over using a spatula or knife, so that the other buttered side is now on the heated surface. Keep grilling in this manner until both sides are golden brown. Take the sandwhich off the heat and cut diagonally.
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Chicken Cheese Rolls - mesothelioma
Ingredients:
Bread slices six,
Cheese slices three Cut in the middle,
green peasClick to find more about green peas boiled 1/2 cup,
Boiled chiken pieces 1/2 cup,
Egg 1 no.
bread crumbs 1 cup,
oil to deep fry
SaltClick to find more about Salt n pepper according to taste,
a large bowl filled with water.
Preparation:
Cut away the brown corners of each bread(can be used to make breadcrumbs). mix together green peasClick to find more about green peas,chickenClick to find more about chicken pieces,saltClick to find more about salt & pepper. Now soak each bread in the water bowl only for few second. squeez between palms to drain away the water in the bread.
Now place a 1/2 cheese slice in the middle of the wet bread.place 1tbsp of the green peasClick to find more about green peas n chickenClick to find more about chicken in the middle (elongated shape).fold around the sides of the bread to make a roll covering cheese n mixture inside. dip in beaten egg.roll in crumbs n deep fry.Serve hot with ketchup.
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Bread slices six,
Cheese slices three Cut in the middle,
green peasClick to find more about green peas boiled 1/2 cup,
Boiled chiken pieces 1/2 cup,
Egg 1 no.
bread crumbs 1 cup,
oil to deep fry
SaltClick to find more about Salt n pepper according to taste,
a large bowl filled with water.
Preparation:
Cut away the brown corners of each bread(can be used to make breadcrumbs). mix together green peasClick to find more about green peas,chickenClick to find more about chicken pieces,saltClick to find more about salt & pepper. Now soak each bread in the water bowl only for few second. squeez between palms to drain away the water in the bread.
Now place a 1/2 cheese slice in the middle of the wet bread.place 1tbsp of the green peasClick to find more about green peas n chickenClick to find more about chicken in the middle (elongated shape).fold around the sides of the bread to make a roll covering cheese n mixture inside. dip in beaten egg.roll in crumbs n deep fry.Serve hot with ketchup.
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Wednesday, November 26, 2008
Chicken Cheese Cups
Ingredients:
Spring onions 2 tbsp,
cabbageClick to find more about cabbage chopped finely 2 tbsps,
Yogurt 6 tbsps,
Cheese half cup finely grated,
Egg 1 no. ,
Boiled chickenClick to find more about chicken pieces cut into small fine pieces.
SaltClick to find more about Salt ,black pepperClick to find more about black pepper according to taste.
ajino moto a pinch.
Samosa strips each cut into three equal squares(are available easily in market).
this recipe needs a pastry baking tray with six or so cups in it.
Preparation:
cut each rectangular shape samosa strip in three equal squares. now apply oil on the base of each pastry cup in a baking tray.Place one square of samosa on the other sqaure such that the angle of one comes right in the middle of one side of other.keep applying oil between the samosa squares. place three samosa squares on the top of each other such that it gives you a floral shape . now mix rest all the ingredients . put 1tbsp of this paste in each floral samosa cup . put a drop of tomatoClick to find more about tomato sauce in the middle to beautify. bake in the oven at 150 C for 20 mins.keep checking with fork if the mixture has cooked and cup turn light golden .serve hot with tea.
Spring onions 2 tbsp,
cabbageClick to find more about cabbage chopped finely 2 tbsps,
Yogurt 6 tbsps,
Cheese half cup finely grated,
Egg 1 no. ,
Boiled chickenClick to find more about chicken pieces cut into small fine pieces.
SaltClick to find more about Salt ,black pepperClick to find more about black pepper according to taste.
ajino moto a pinch.
Samosa strips each cut into three equal squares(are available easily in market).
this recipe needs a pastry baking tray with six or so cups in it.
Preparation:
cut each rectangular shape samosa strip in three equal squares. now apply oil on the base of each pastry cup in a baking tray.Place one square of samosa on the other sqaure such that the angle of one comes right in the middle of one side of other.keep applying oil between the samosa squares. place three samosa squares on the top of each other such that it gives you a floral shape . now mix rest all the ingredients . put 1tbsp of this paste in each floral samosa cup . put a drop of tomatoClick to find more about tomato sauce in the middle to beautify. bake in the oven at 150 C for 20 mins.keep checking with fork if the mixture has cooked and cup turn light golden .serve hot with tea.
Baingan Buryani
Ingredients:
6 ROUND BRINJALS(BAINGAN)
SALTClick to find more about SALT ACCORDING TO TASTE
RED CHILLIES ACCORDING TO TASTE
3 GREEN CHILLIES
FRIED ZEERAClick to find more about ZEERA HALF TSP
YOUGARD PRIME OR HALEEB ONE BOX
OIL FOR FRYING
Preparation:
CUT THE BAINGAN INTO THIN ROUND SLICES.RUB THEM WITH SALTClick to find more about SALT AND RED CHILLIES ON BOTH SIDES.FRY THEM IN VERY LITTLE OIL UNTILL SOFT.BEAT THE DAHIClick to find more about DAHI WITH EXTRA SALTClick to find more about SALT,RED CHILLIES,ZEERAClick to find more about ZEERA,THICKLY SLICED GREEN CHILLIES.WHEN BEATED PROPERLY ADD THE BAINGAN SLICES.
DECORATE WITH PODINAClick to find more about PODINA AND TOMATOES.SERVE CHILLED.
6 ROUND BRINJALS(BAINGAN)
SALTClick to find more about SALT ACCORDING TO TASTE
RED CHILLIES ACCORDING TO TASTE
3 GREEN CHILLIES
FRIED ZEERAClick to find more about ZEERA HALF TSP
YOUGARD PRIME OR HALEEB ONE BOX
OIL FOR FRYING
Preparation:
CUT THE BAINGAN INTO THIN ROUND SLICES.RUB THEM WITH SALTClick to find more about SALT AND RED CHILLIES ON BOTH SIDES.FRY THEM IN VERY LITTLE OIL UNTILL SOFT.BEAT THE DAHIClick to find more about DAHI WITH EXTRA SALTClick to find more about SALT,RED CHILLIES,ZEERAClick to find more about ZEERA,THICKLY SLICED GREEN CHILLIES.WHEN BEATED PROPERLY ADD THE BAINGAN SLICES.
DECORATE WITH PODINAClick to find more about PODINA AND TOMATOES.SERVE CHILLED.
Arabi Paratha
Ingredients:
Flour (MaidaClick to find more about Maida) 2 cups
SaltClick to find more about Salt 1 tsp
Milk as requried
Frying:
Mince (prepared)
One egg in each paratha
Tomotoes (chopped)
Gram masala powder
Spring onionClick to find more about onion (finely choped)
For mince:
Mince 1 pao
Oil 2 tbsp
GingerClick to find more about Ginger & garlicClick to find more about garlic paste 1 tsp
SaltClick to find more about Salt 1 tsp
Chinese saltClick to find more about salt half tsp
Black pepperClick to find more about Black pepper half tsp
Corriander leaves
MintClick to find more about Mint leaves
Green chillies
Preparation:
For Mince:
Heat oil & add mince & other ingredients & cook until water dries.
Sprinkle with corriander leaves, mintClick to find more about mint leaves & green chillies.
Kneed flour with milk until the dough smooth, make into 34 equal portion.
Apply oil on top and leave aside for 15 minutes.
Apply oil on a marble top or a smooth surface and roll one ball of the dough. Put preapred mince sprinkle gram masala chopped tomatoes sprink onions.
Break an egg on top and fold sides so that a squres is formed.
Fry on medium heat till golden on both sides.
Flour (MaidaClick to find more about Maida) 2 cups
SaltClick to find more about Salt 1 tsp
Milk as requried
Frying:
Mince (prepared)
One egg in each paratha
Tomotoes (chopped)
Gram masala powder
Spring onionClick to find more about onion (finely choped)
For mince:
Mince 1 pao
Oil 2 tbsp
GingerClick to find more about Ginger & garlicClick to find more about garlic paste 1 tsp
SaltClick to find more about Salt 1 tsp
Chinese saltClick to find more about salt half tsp
Black pepperClick to find more about Black pepper half tsp
Corriander leaves
MintClick to find more about Mint leaves
Green chillies
Preparation:
For Mince:
Heat oil & add mince & other ingredients & cook until water dries.
Sprinkle with corriander leaves, mintClick to find more about mint leaves & green chillies.
Kneed flour with milk until the dough smooth, make into 34 equal portion.
Apply oil on top and leave aside for 15 minutes.
Apply oil on a marble top or a smooth surface and roll one ball of the dough. Put preapred mince sprinkle gram masala chopped tomatoes sprink onions.
Break an egg on top and fold sides so that a squres is formed.
Fry on medium heat till golden on both sides.
Cocktail Kababs
Ingredients:
mince 4oz papaya 2tsp mixspices 1/2 tsp chillpowerd1/2 saltClick to find more about salt 1/2tsp
besin(gramflour)2tsp level egg1/2
Preparation:
mix all the indredients in mince meat shape in mini seekhs kababs and fry . serve with ketchup
mince 4oz papaya 2tsp mixspices 1/2 tsp chillpowerd1/2 saltClick to find more about salt 1/2tsp
besin(gramflour)2tsp level egg1/2
Preparation:
mix all the indredients in mince meat shape in mini seekhs kababs and fry . serve with ketchup
Rice Ball
Ingredients:
rice 1cup (boil) chickenClick to find more about chicken 1cup( boil) cheesechedder half cup egg 1 cabbageClick to find more about cabbage 2 cup coriand few
greenchills 6 black pepperClick to find more about black pepper 1tsp bread crumb flour egg saltClick to find more about salt to taste
Preparation:
all ingredients mix in boil rice.make mixture exists flour& bread crumb.make a rice ball. put a ballflour + than bread crumb.press shadow ligth medium oil fry.
rice 1cup (boil) chickenClick to find more about chicken 1cup( boil) cheesechedder half cup egg 1 cabbageClick to find more about cabbage 2 cup coriand few
greenchills 6 black pepperClick to find more about black pepper 1tsp bread crumb flour egg saltClick to find more about salt to taste
Preparation:
all ingredients mix in boil rice.make mixture exists flour& bread crumb.make a rice ball. put a ballflour + than bread crumb.press shadow ligth medium oil fry.
Pizza
Ingredients:
For Base:
3 cup MaidaClick to find more about Maida
1 egg
1/2 cup milk
1 tsp. sugar
saltClick to find more about salt per requiremant
15 gram yeast
2 tsp. oil
Pizza Cheese
Mashrooms 9optional)
1 paprika ( paharee mirchain)
2 Onions
1 boiled chickenClick to find more about chicken without bones (optional)
4 boiled tomatoes
Preparation:
For the Pizza Base:
Add all the above ingrediants of base in MaidaClick to find more about Maida and mix them well to make good dough. Then leave the dough for 2 hours. make round shape pizza rotee of normal thickness in any tray.
TIP: If u do'nt have time then Make round shape and put it oven at 200c for 2 minutes , then take the base out and make holes with folk to let the gas out of it. then again with your palm close the holes .
For the TomatoClick to find more about Tomato Sauce: Add one chopped onionClick to find more about onion, with saltClick to find more about salt, Red and green chillies In the boiled tomatoes and grind them well.
Now cover the base first with the tomatoClick to find more about tomato Sauce then with the vegetables and chickenClick to find more about chicken.Above all cover with cheese and over it put some mashrooms.
Put it in the preheated oven of 250 C for about 10 min. Delecious Italian Pizza Is Ready.
For Base:
3 cup MaidaClick to find more about Maida
1 egg
1/2 cup milk
1 tsp. sugar
saltClick to find more about salt per requiremant
15 gram yeast
2 tsp. oil
Pizza Cheese
Mashrooms 9optional)
1 paprika ( paharee mirchain)
2 Onions
1 boiled chickenClick to find more about chicken without bones (optional)
4 boiled tomatoes
Preparation:
For the Pizza Base:
Add all the above ingrediants of base in MaidaClick to find more about Maida and mix them well to make good dough. Then leave the dough for 2 hours. make round shape pizza rotee of normal thickness in any tray.
TIP: If u do'nt have time then Make round shape and put it oven at 200c for 2 minutes , then take the base out and make holes with folk to let the gas out of it. then again with your palm close the holes .
For the TomatoClick to find more about Tomato Sauce: Add one chopped onionClick to find more about onion, with saltClick to find more about salt, Red and green chillies In the boiled tomatoes and grind them well.
Now cover the base first with the tomatoClick to find more about tomato Sauce then with the vegetables and chickenClick to find more about chicken.Above all cover with cheese and over it put some mashrooms.
Put it in the preheated oven of 250 C for about 10 min. Delecious Italian Pizza Is Ready.
Popcorn Chicken
Ingredients:
1 lb. boneless chickenClick to find more about chicken breast
1 cup plain flour
1/2 cup self rising flour
1 tblsp black pepperClick to find more about black pepper
saltClick to find more about salt (to taste)
Preparation:
(This is my families favorite quick snack, kids love it too!)First cut chickenClick to find more about chicken into small bite size pieces. Add saltClick to find more about salt and pepper. Add self rising flour. Now add about 2 tablespoons water. Mix well.
(you should have a thick batter) In a seperate bowl add plain flour, saltClick to find more about salt, & pepper. (If you want chickenClick to find more about chicken to be spicy you can add red pepper and garam masala to taste!)Now take chickenClick to find more about chicken and coat in the plain flour mixture, one piece at a time.
Deep fry tilClick to find more about til golden.(about 5 mins) Enjoy with ketchup chutney or hot sauce.
It's delicious...........
1 lb. boneless chickenClick to find more about chicken breast
1 cup plain flour
1/2 cup self rising flour
1 tblsp black pepperClick to find more about black pepper
saltClick to find more about salt (to taste)
Preparation:
(This is my families favorite quick snack, kids love it too!)First cut chickenClick to find more about chicken into small bite size pieces. Add saltClick to find more about salt and pepper. Add self rising flour. Now add about 2 tablespoons water. Mix well.
(you should have a thick batter) In a seperate bowl add plain flour, saltClick to find more about salt, & pepper. (If you want chickenClick to find more about chicken to be spicy you can add red pepper and garam masala to taste!)Now take chickenClick to find more about chicken and coat in the plain flour mixture, one piece at a time.
Deep fry tilClick to find more about til golden.(about 5 mins) Enjoy with ketchup chutney or hot sauce.
It's delicious...........
Chicken Balls
Ingredients:
3 BOILED POTATOES(GRATED)
2 HARD BOILED EGGS(GRATED)
1/2 CUP GRATED CHEDDAR CHEESE
1 CUP CHICKENClick to find more about CHICKEN BOILED AND CUT INTO SMALL PIECES
SALTClick to find more about SALT ACCORING TO TASTE
BLACK PEPPERClick to find more about BLACK PEPPER ACCORDING TO TASTE
OIL FOR FRYING
BREAD CRUMBS 1 CUP
EGGS TO DIP(BEATED)
Preparation:
MIX ALL THE INGREDIENTS TOGATHER( EXCEPT OIL,EGGS AND BREAD CRUMBS) INTO A SMOOTH BATTER.MAKE SMALL BALLS. DIP IN EGG,ROLL ON BREAD CRUMBS AND FRY TILL GOLDEN BROWN.
SERVE HOT WITH KETCHUP.
3 BOILED POTATOES(GRATED)
2 HARD BOILED EGGS(GRATED)
1/2 CUP GRATED CHEDDAR CHEESE
1 CUP CHICKENClick to find more about CHICKEN BOILED AND CUT INTO SMALL PIECES
SALTClick to find more about SALT ACCORING TO TASTE
BLACK PEPPERClick to find more about BLACK PEPPER ACCORDING TO TASTE
OIL FOR FRYING
BREAD CRUMBS 1 CUP
EGGS TO DIP(BEATED)
Preparation:
MIX ALL THE INGREDIENTS TOGATHER( EXCEPT OIL,EGGS AND BREAD CRUMBS) INTO A SMOOTH BATTER.MAKE SMALL BALLS. DIP IN EGG,ROLL ON BREAD CRUMBS AND FRY TILL GOLDEN BROWN.
SERVE HOT WITH KETCHUP.
Pakspanish Omelete
Ingredients:
4 fresh eggs
3 chopped potatoes
1 chopped spring onions
1 teaspoon of grounded red chilli
4 table spoons of olive oil
1 teaspoon of saltClick to find more about salt
Preparation:
First, put the saltClick to find more about salt on the potatoes and mix them. Deep fry onions and potatoes in olive oil. Beat the eggs in a big bowl,and add fried potatoes, onions and grounded chillies .Warm the olive oil in a frying pan, put the mixture in it and fry on the low light for 5 or 6 minutes. Turn the omelete over and let it cook for the next 5 to 6 minutes. Now, omelete is ready to serve!
4 fresh eggs
3 chopped potatoes
1 chopped spring onions
1 teaspoon of grounded red chilli
4 table spoons of olive oil
1 teaspoon of saltClick to find more about salt
Preparation:
First, put the saltClick to find more about salt on the potatoes and mix them. Deep fry onions and potatoes in olive oil. Beat the eggs in a big bowl,and add fried potatoes, onions and grounded chillies .Warm the olive oil in a frying pan, put the mixture in it and fry on the low light for 5 or 6 minutes. Turn the omelete over and let it cook for the next 5 to 6 minutes. Now, omelete is ready to serve!
Bhel Noodles
Ingredients:
2 packets masala Maggi noodles
200 gm sprouts (moong, mooth, chola and black
chana)
2 tbsp roasted peanuts
4 green chillies (chopped finely)
4 tbsp coriander leavesClick to find more about coriander leaves (finely chopped)
2 onionClick to find more about onion (finely chopped)
1012 curry leavesClick to find more about curry leaves
4 tbsp fresh coconut (grated)
2 tsp red chilli powder
1 tsp mustard seeds
2 tsp lemon juice
2 tbsp capsicum (chopped)
6 tbsp oil
saltClick to find more about salt to taste
Preparation:
How to prepare :
Heat oil. Add mustard seeds. When the seeds begin to splutter, add onionClick to find more about onion and fry for 2 minutes. Add curry leavesClick to find more about curry leaves, green chillies and sprouted beans. Cover and cook till soft. After 810 minutes, add 4 cups of water. Add the Maggi noodles, masala cubes, red chilli powder and peanuts. After a few minutes, add capsicum, coriander leavesClick to find more about coriander leaves and lemon juice. Put in a serving dish and sprinkle grated coconut on top.
2 packets masala Maggi noodles
200 gm sprouts (moong, mooth, chola and black
chana)
2 tbsp roasted peanuts
4 green chillies (chopped finely)
4 tbsp coriander leavesClick to find more about coriander leaves (finely chopped)
2 onionClick to find more about onion (finely chopped)
1012 curry leavesClick to find more about curry leaves
4 tbsp fresh coconut (grated)
2 tsp red chilli powder
1 tsp mustard seeds
2 tsp lemon juice
2 tbsp capsicum (chopped)
6 tbsp oil
saltClick to find more about salt to taste
Preparation:
How to prepare :
Heat oil. Add mustard seeds. When the seeds begin to splutter, add onionClick to find more about onion and fry for 2 minutes. Add curry leavesClick to find more about curry leaves, green chillies and sprouted beans. Cover and cook till soft. After 810 minutes, add 4 cups of water. Add the Maggi noodles, masala cubes, red chilli powder and peanuts. After a few minutes, add capsicum, coriander leavesClick to find more about coriander leaves and lemon juice. Put in a serving dish and sprinkle grated coconut on top.
Chicken Nuggets
Ingredients:
1/2 pound skinless boneless, chickenClick to find more about chicken breasts(cut into 1/2 inch cubes)
SaltClick to find more about Salt
1 tablespoon Mustard Powder
1 tablespoon Black PepperClick to find more about Black Pepper
1/2 Teaspoon Sugar
2 tablespoons Soy Sauce
1 tablespoon VinegarClick to find more about Vinegar
3 Eggs (Beaten)
Bread Crumbs
Cooking Oil
Preparation:
In a large bowl mix together vinegarClick to find more about vinegar, soy sauce, saltClick to find more about salt, mustard powder, black pepperClick to find more about black pepper, and sugar.
Marinate the chickenClick to find more about chicken in the mixture for as long as possible.
Dip the chickenClick to find more about chicken in eggs then bread crumbs and fry until golden brown.
1/2 pound skinless boneless, chickenClick to find more about chicken breasts(cut into 1/2 inch cubes)
SaltClick to find more about Salt
1 tablespoon Mustard Powder
1 tablespoon Black PepperClick to find more about Black Pepper
1/2 Teaspoon Sugar
2 tablespoons Soy Sauce
1 tablespoon VinegarClick to find more about Vinegar
3 Eggs (Beaten)
Bread Crumbs
Cooking Oil
Preparation:
In a large bowl mix together vinegarClick to find more about vinegar, soy sauce, saltClick to find more about salt, mustard powder, black pepperClick to find more about black pepper, and sugar.
Marinate the chickenClick to find more about chicken in the mixture for as long as possible.
Dip the chickenClick to find more about chicken in eggs then bread crumbs and fry until golden brown.
Chicken Corn Soup
Ingredients:
2 cups chickenClick to find more about chicken boiled and shredded
2 cups corns boiled and slightly grinded
ajino moto 1 tsp
2 tsp saltClick to find more about salt
2 tsp pepper
eggs nos 2
cornflour in water 2 cups
Preparation:
boil chickenClick to find more about chicken and cornClick to find more about corn then add ajinomoto, saltClick to find more about salt and pepper. cook for 10 to 15 minutes then add cornflour, make it thick then add eggs continuosly stirring!!
serve with hot sauce.
2 cups chickenClick to find more about chicken boiled and shredded
2 cups corns boiled and slightly grinded
ajino moto 1 tsp
2 tsp saltClick to find more about salt
2 tsp pepper
eggs nos 2
cornflour in water 2 cups
Preparation:
boil chickenClick to find more about chicken and cornClick to find more about corn then add ajinomoto, saltClick to find more about salt and pepper. cook for 10 to 15 minutes then add cornflour, make it thick then add eggs continuosly stirring!!
serve with hot sauce.
Pani Puri
Ingredients:
FOR PURI:wheatClick to find more about wheat flour 1cup, soojiClick to find more about sooji 1 cup , oil 1tbsp, saltClick to find more about salt 1/2tsp,
FOR CHUTNEY:imlee 50gms, datesClick to find more about dates 1/2 packet, saltClick to find more about salt 1/2 tsp, chilli powder 1 tsp, sugar 1 tbsp,
potatos 250gms,(boiled), curd 250gms, chick peas 250gms(boiled)
FOR PANI: gram massala 1/2tsp, water of imlee 3 cups, black saltClick to find more about saltClick to find more about black 3/4tsp, sugar 1 tsp, saltClick to find more about salt to taste, chilli powder 1tsp.
Preparation:
kneed flour and soojiClick to find more about sooji with saltClick to find more about salt and oil.roll and streach and cut with cutter in small rounds and fry.
FOR CHUTNEY: grind the pulp of imlee and datesClick to find more about dates with saltClick to find more about salt ,chilli and sugar with water .
FOR PANI: in imlee water add saltClick to find more about salt ,chilli,gram massala ,black saltClick to find more about saltClick to find more about black , sugar and soonth.
puncture the puri ,put potatoClick to find more about potato ,chick peas, and curd and serve with chutney and water .
FOR PURI:wheatClick to find more about wheat flour 1cup, soojiClick to find more about sooji 1 cup , oil 1tbsp, saltClick to find more about salt 1/2tsp,
FOR CHUTNEY:imlee 50gms, datesClick to find more about dates 1/2 packet, saltClick to find more about salt 1/2 tsp, chilli powder 1 tsp, sugar 1 tbsp,
potatos 250gms,(boiled), curd 250gms, chick peas 250gms(boiled)
FOR PANI: gram massala 1/2tsp, water of imlee 3 cups, black saltClick to find more about saltClick to find more about black 3/4tsp, sugar 1 tsp, saltClick to find more about salt to taste, chilli powder 1tsp.
Preparation:
kneed flour and soojiClick to find more about sooji with saltClick to find more about salt and oil.roll and streach and cut with cutter in small rounds and fry.
FOR CHUTNEY: grind the pulp of imlee and datesClick to find more about dates with saltClick to find more about salt ,chilli and sugar with water .
FOR PANI: in imlee water add saltClick to find more about salt ,chilli,gram massala ,black saltClick to find more about saltClick to find more about black , sugar and soonth.
puncture the puri ,put potatoClick to find more about potato ,chick peas, and curd and serve with chutney and water .
Hommus
Ingredients:
1 Can garbanzo beans, with onethird of the liquid
1 garlicClick to find more about garlic cloveClick to find more about clove
2 Tablespoons Tahini
2 Tablespoons olive oil
Juice of one lemon
Pinch of saltClick to find more about salt, pepper, thyme; big pinch of cumin
Preparation:
In a blender, put the garbanzo liquid, tahini, olive oil, garlicClick to find more about garlic and seasonings. Push all the blender's buttons gradually, until all ingredients are blended smoothly. Add the garbanzos gradually, increasing blender speed until hommos is velvety and smooth. Stop occasionally and blend the mixture with a spatula before resuming blending, so as to facilitate the process. Put in a bowl. Smooth the surface with a knife; sprinkle with paprika for color. Pour a film of olive oil on the surface and put a sprig of parsley in the center.
1 Can garbanzo beans, with onethird of the liquid
1 garlicClick to find more about garlic cloveClick to find more about clove
2 Tablespoons Tahini
2 Tablespoons olive oil
Juice of one lemon
Pinch of saltClick to find more about salt, pepper, thyme; big pinch of cumin
Preparation:
In a blender, put the garbanzo liquid, tahini, olive oil, garlicClick to find more about garlic and seasonings. Push all the blender's buttons gradually, until all ingredients are blended smoothly. Add the garbanzos gradually, increasing blender speed until hommos is velvety and smooth. Stop occasionally and blend the mixture with a spatula before resuming blending, so as to facilitate the process. Put in a bowl. Smooth the surface with a knife; sprinkle with paprika for color. Pour a film of olive oil on the surface and put a sprig of parsley in the center.
Harira
Ingredients:
2 Tablespoons butter
1 stalk celery, chopped
2 onions, chopped
1 15oz. can chickpeasClick to find more about chickpeas
1 15oz. can crushed tomatoes
1/4 teaspoon turmericClick to find more about turmeric
1 teaspoon gingerClick to find more about ginger
1/2 teaspoon cinnamonClick to find more about cinnamon
1 Tb. tomatoClick to find more about tomato paste
1 Tb. saltClick to find more about salt
1/3 cup rice
2 Tablespoons flour mixed to paste with 1/2 cup water
1/2 cup chopped fresh parsley
1/2 cup chopped fresh cilantro
2 Tablespoons lemon juice
1 large lemon, cut in 6 wedges
1/2 lb. lean lamb cut into small pieces (optional)
Preparation:
Melt butter in large saucepan and gently saut celery and onions for 34 minutes. If using lamb, add next and brown it. Add chickpeasClick to find more about chickpeas and their liquid, tomatoes, turmericClick to find more about turmeric, gingerClick to find more about ginger, cinnamonClick to find more about cinnamon, tomatoClick to find more about tomato paste, saltClick to find more about salt, and 2 quarts of water. Bring to boil, simmer for 10 minutes. Add rice. Simmer for 15 minutes or until rice becomes tender. Add some of hot liquid to flour paste and stir till smooth. Pour this mixture into the soup and bring to a simmer again. Cook for another 15 minutes. Add parsley, cilantro, and lemon juice. Adjust saltClick to find more about salt seasoning and serve with lemon wedges.
2 Tablespoons butter
1 stalk celery, chopped
2 onions, chopped
1 15oz. can chickpeasClick to find more about chickpeas
1 15oz. can crushed tomatoes
1/4 teaspoon turmericClick to find more about turmeric
1 teaspoon gingerClick to find more about ginger
1/2 teaspoon cinnamonClick to find more about cinnamon
1 Tb. tomatoClick to find more about tomato paste
1 Tb. saltClick to find more about salt
1/3 cup rice
2 Tablespoons flour mixed to paste with 1/2 cup water
1/2 cup chopped fresh parsley
1/2 cup chopped fresh cilantro
2 Tablespoons lemon juice
1 large lemon, cut in 6 wedges
1/2 lb. lean lamb cut into small pieces (optional)
Preparation:
Melt butter in large saucepan and gently saut celery and onions for 34 minutes. If using lamb, add next and brown it. Add chickpeasClick to find more about chickpeas and their liquid, tomatoes, turmericClick to find more about turmeric, gingerClick to find more about ginger, cinnamonClick to find more about cinnamon, tomatoClick to find more about tomato paste, saltClick to find more about salt, and 2 quarts of water. Bring to boil, simmer for 10 minutes. Add rice. Simmer for 15 minutes or until rice becomes tender. Add some of hot liquid to flour paste and stir till smooth. Pour this mixture into the soup and bring to a simmer again. Cook for another 15 minutes. Add parsley, cilantro, and lemon juice. Adjust saltClick to find more about salt seasoning and serve with lemon wedges.
Dhai Baray
Ingredients:
2 cups dalClick to find more about dal maash dhuli (white)
Presoaked for 45 hours
Pinch of baking soda
1/2 teaspoon saltClick to find more about salt
Pinch of heeng
Preparation:
Grind the presoaked dalClick to find more about dal into a paste and add rest of the spices.
Mix well and leave for 30 minutes.
Then in a frying pan add 1 tbs. of oil and with the help of a spoon drop into the pan flat rounded patties and shallow fry till light brown.
DO NOT TURN OVER TO FRY OTHER SIDE.
Meanwhile heat oil for deep frying and then deep fry.
When golden brown remove and cool.
When serving, soak in a bowl of water and when a little soft squeeze out the water between palms and add to prepared yogurt.
YOGURT: Beat the yogurt adding a little water to a paste.
Add saltClick to find more about salt, red chili powder and 1/2 tsp. zeeraClick to find more about zeera powder.
Garnish with sweet ImliClick to find more about Imli Chutney and Chat Masala.
2 cups dalClick to find more about dal maash dhuli (white)
Presoaked for 45 hours
Pinch of baking soda
1/2 teaspoon saltClick to find more about salt
Pinch of heeng
Preparation:
Grind the presoaked dalClick to find more about dal into a paste and add rest of the spices.
Mix well and leave for 30 minutes.
Then in a frying pan add 1 tbs. of oil and with the help of a spoon drop into the pan flat rounded patties and shallow fry till light brown.
DO NOT TURN OVER TO FRY OTHER SIDE.
Meanwhile heat oil for deep frying and then deep fry.
When golden brown remove and cool.
When serving, soak in a bowl of water and when a little soft squeeze out the water between palms and add to prepared yogurt.
YOGURT: Beat the yogurt adding a little water to a paste.
Add saltClick to find more about salt, red chili powder and 1/2 tsp. zeeraClick to find more about zeera powder.
Garnish with sweet ImliClick to find more about Imli Chutney and Chat Masala.
Chatpati Chana Dal
Ingredients:
Chana dalClick to find more about dalClick to find more about Chana 2 cups,SaltClick to find more about Salt to taste,Red chilli powder 1 tsp,Cumine white whole 1 tsp,OnionClick to find more about Onion one large chopped,Oil half cup,Lemon juice 2 lemons.
GARNISHING
Green chili, Corriander leaves, OnionClick to find more about Onion rings, Lemon slices.
Preparation:
Soak the dalClick to find more about dal for 23 hrs.Chopped the onionClick to find more about onion and fry in hot oil, till pinkish in colour, then add cumin and fry .Now add chana dalClick to find more about dalClick to find more about chana ,saltClick to find more about salt , red chilli powder and add water to cover.Let it cook on medium fire first and then on slow fire till the water is dry. Add lemon juice . Garnish with green chilliClick to find more about green chilli, corriander leaves, lemon slices and onionClick to find more about onion rings and serve.,10
Chana dalClick to find more about dalClick to find more about Chana 2 cups,SaltClick to find more about Salt to taste,Red chilli powder 1 tsp,Cumine white whole 1 tsp,OnionClick to find more about Onion one large chopped,Oil half cup,Lemon juice 2 lemons.
GARNISHING
Green chili, Corriander leaves, OnionClick to find more about Onion rings, Lemon slices.
Preparation:
Soak the dalClick to find more about dal for 23 hrs.Chopped the onionClick to find more about onion and fry in hot oil, till pinkish in colour, then add cumin and fry .Now add chana dalClick to find more about dalClick to find more about chana ,saltClick to find more about salt , red chilli powder and add water to cover.Let it cook on medium fire first and then on slow fire till the water is dry. Add lemon juice . Garnish with green chilliClick to find more about green chilli, corriander leaves, lemon slices and onionClick to find more about onion rings and serve.,10
Pakora
Ingredients:
1/2 pound Chickpea flour (Gram Flour "Besan" in local markets)
1 teaspoon saltClick to find more about salt
1 teaspoon red chili powder
1 teaspoon coriander seed powder
1/4 teaspoon baking soda
1/2 teaspoon black pepperClick to find more about black pepper
1 medium egg, beaten
1 medium onionClick to find more about onion chopped fine
1 large potatoClick to find more about potato 1/4" cubes
oil for deep frying
water, enough to make paste
Optional Ingredients SpinachClick to find more about Spinach, eggplantClick to find more about eggplant, cabbageClick to find more about cabbage, fresh chilies
Preparation:
Mix all dry ingredients in a bowl and add enough water to make a paste. Mix well.
Take spoonful at a time from the bowl of paste and deep fry it in hot oil tilClick to find more about til golden brown.
Serve with dipping sauces
1/2 pound Chickpea flour (Gram Flour "Besan" in local markets)
1 teaspoon saltClick to find more about salt
1 teaspoon red chili powder
1 teaspoon coriander seed powder
1/4 teaspoon baking soda
1/2 teaspoon black pepperClick to find more about black pepper
1 medium egg, beaten
1 medium onionClick to find more about onion chopped fine
1 large potatoClick to find more about potato 1/4" cubes
oil for deep frying
water, enough to make paste
Optional Ingredients SpinachClick to find more about Spinach, eggplantClick to find more about eggplant, cabbageClick to find more about cabbage, fresh chilies
Preparation:
Mix all dry ingredients in a bowl and add enough water to make a paste. Mix well.
Take spoonful at a time from the bowl of paste and deep fry it in hot oil tilClick to find more about til golden brown.
Serve with dipping sauces
Potatoe Kebabs
Ingredients:
5 lbs......Potatoes Redmedium
8 oz ......Green Chilies
bunch....Cilantro
1 T .......Cumin seed
2 oz ......PomegranateClick to find more about Pomegranate seed dried
2 .........Eggs
1 t .......Red Chili powder
1 t .......SaltClick to find more about Salt
14 oz......Butter Solids OR 2 cups veg.oil
Preparation:
Gather ingredinets.
Cut green chilies & cilantro.Melt butter.
Put the potatoes with water for boiling
(water should barely cover potatoes)
Check the doneness of potatoes (use a knife)
When potatoes are done, remove from heat and peel them.
Put in freezer for 5 minutes.
Remove from freezer. Mesh them coarsely. (you can use hands)
Add saltClick to find more about salt, red chilies, green chilies, pomegranateClick to find more about pomegranate seeds,
cumin seedsClick to find more about cumin seeds & cilantro leaves and mix well.
Crack and mix two eggs in a steel bowl.
Put 2 T of melted butter in a fry pan and put on medium heat
Take even portions of potatoClick to find more about potato mix to make 2 inch rounds using hands
(grease palms of both hands so that potatoClick to find more about potato won't stick to hands)
Flatten these 2 inch balls to make kebabs.
coat kebabs with eggs and put in frying pan.
change side after 5 minutes.
These kebabs may be served with 'chutni' or 'raita'
******Makes 50 Kebabs*****
5 lbs......Potatoes Redmedium
8 oz ......Green Chilies
bunch....Cilantro
1 T .......Cumin seed
2 oz ......PomegranateClick to find more about Pomegranate seed dried
2 .........Eggs
1 t .......Red Chili powder
1 t .......SaltClick to find more about Salt
14 oz......Butter Solids OR 2 cups veg.oil
Preparation:
Gather ingredinets.
Cut green chilies & cilantro.Melt butter.
Put the potatoes with water for boiling
(water should barely cover potatoes)
Check the doneness of potatoes (use a knife)
When potatoes are done, remove from heat and peel them.
Put in freezer for 5 minutes.
Remove from freezer. Mesh them coarsely. (you can use hands)
Add saltClick to find more about salt, red chilies, green chilies, pomegranateClick to find more about pomegranate seeds,
cumin seedsClick to find more about cumin seeds & cilantro leaves and mix well.
Crack and mix two eggs in a steel bowl.
Put 2 T of melted butter in a fry pan and put on medium heat
Take even portions of potatoClick to find more about potato mix to make 2 inch rounds using hands
(grease palms of both hands so that potatoClick to find more about potato won't stick to hands)
Flatten these 2 inch balls to make kebabs.
coat kebabs with eggs and put in frying pan.
change side after 5 minutes.
These kebabs may be served with 'chutni' or 'raita'
******Makes 50 Kebabs*****
Pakora Curry (khardi)
| Ingredients: 500 gm yoghurt 3 cups of gram flour (baisan) 2 onions 1 tea spoon cumin seed 1 tea spoon rai  seed ( fenugreek seed )1 tea spoon mehti seed ( mustard seed )1 tea spoon heeng powder Salt to taste2 tea spoon red chilli powder 2 tea spoon turmeric powder4 to 5 curry leaves 2 tea spoon coriander powder and half bunch of coriander |
| Preparation: Preparations of baisan dumplings Take 2 cups of baisan in a large bowl. Add salt , 1 tea spoon of chilli powder , chopped coriander, 2 chopped green chillies, 1 tea spoon baking soda and one chopped onion. Put at least 2 cups of water to make a smooth paste. Keep it on a side for about half an hour. Then take some oil in wok, when the oil is hot put baisan mixture one by one using tea spoon. Fry dumpling until golden brown.Preparations of yoghurt sauce Put one cup of gram flour ,salt , heeng powder, red chilli powder , coriander powder and turmeric powder into the yoghurt. Mix them with the beater. Make sure they are no lumps. ( to avoid the lumps blend them with the Elec. blender) Take one cup of oil in a large sauce pan and heated it. Then add all the seed stuffs into the oil. After few seconds, pour the yoghurt mixture with 5 cups of water in the pan. Stir it continuously with the spoon, until it starts boiling. Cook this mixture for about 30 minutes. Later put the baisan dumplings in this mixture and cover it. Cook it for another 10 minutes. Finally, take chopped onion and curry leaves and fry them with 1 table spoon oil for one minute. Then temper them on yoghurt mixture. Serve it hot. With steam rice or corn bread. |
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