Haleem

Ingredients 

1 kg meat with bones
1/2 cup oil
2 bay leaves
1 onion, fried
2 tbsp ginger garlic paste
salt to taste
red chilli powder to taste
1 tbsp corriander powder
1 tbsp zeera powder
1 & 1/2tsp garam masala powder
1 tsp turmeric
1 & 1/2 cup wheat OR barley (wash & soak overnight)
1/2 cup moong daal
1/2 cup channay ki daal (split yellow gram)
1/2 cup oil
1 medium onion, sliced

Garnishing:
fried onion
green coriander, chopped
green chilli, chopped
ginger, julliens
lemon juice
chaat masala

Method:
In half a cup of oil, add ginger garlic paste & bay leaves, stir fry till golden. Then add fried onion & meat, fry till water dries; add spices ( salt, red chilli powder, coriander powder, zeera powder, turmeric & garam masala powder). Fry it for a min. Add 1 cup of water, bring boil; cook at low heat till meat is tender OR (pressure cook, till meat is tender). Separate meat & bones from the curry. Discard the bones, shred the meat by mashing it with blender (don't over blend it). Keep aside.
Soak grains & pulses overnight. Then add at least 12-15 glasses of water to the grains & pulses & also add salt & 1 tsp of turmeric; stir , bring boil & cook at low heat, till tender (OR use pressure cooker , cook till grains are tender). Then blend the grains with blender (don't over mash it).
Mix together the shredded meat, curry & blended grains, add water, if its too thick and also check the spices and salt, add more if needed. Stir; bring to boil. Cook on low heat for minimum 30 mins, for yummy haleem cook at low heat for 1 to 2 hours, stir frequently. If got the wooden spoon handy, keep stirring & mashing with it.
Heat half cup of oil, fry 1 sliced onion until golden and stir into the haleem. Cover and cook on low heat for 10 mins. Serve haleem hot with garnishing & naan.

Beef Sausage Crispy Puff Pastry

Ingredient

Beef Sausage
Puff pastry
1tbs oil

Method of preparation

1, Heat a pan add oil and fry sausage.
2, Thow the puff pastry and cut in size and wrap around the sausage.
3, Preheat oven at 200c. Place the sausage puff pastry on baking dish and bake in the oven until puff pastry turned into golden brown.

Chicken Jalfrezy

Ingredient

Boneless chicken 1kg make pieces in cubes.
Yogurt 1 and 1/2 cup
Salt
Red chili
Sugar
2 Capsicum cut in square
1 small onion cut in square
2 tomatoes cut in square
2 tomatoes make puree.


Method of preparation

1, In a bowl take 1/2 cup yogurt, add chicken, red chili 1/2tsp, black pepper, sugar mix all ingredient and marinate
it for 30mins.
2, Take another bowl add the 1/2 cup yogurt, red chili, blackpepper, sugar, capsicum, onion, tomatoes mix all ingredient and marinate it for 30mins.
3, Now in a pan add oil heat it. Add tomatoes puree cook it. Add the chicken marinate in the pan cook 15 mins it become thick mixture then add the capsicum, tomatoes, onion marinate( veggie mixture) in pan
Mix it well and cook it on low heat and mixture become dry. Serve it with naan.

Cheese Omelet

Ingredient

1 whole egg
Cheese slice
Black pepper
Salt
Olive oil

Method of Preparation:

1, Put egg in a small bowl and beat it until yellow yolk mix with white.
2, Add salt and pepper in it.
3, Heat a pan add few drop of olive oil.
4, Pour the egg mixture on the pan and move it around to make a round disk.
5, leave on the stove till underside starts getting brown.
6, Add the half cheese slice on one half of round omelet then bend the other side over a cheese to form a half moon disk.
7, Wait for few second and turn it over to get brown color on all sides. Cheese omelet is ready serve the dish with toast bread.

Murgh Chole

Ingredient

Chicken 12-15 pieces
2 tomatoes puree
1 onion
1/2 cup Yogurt
2 tsp Garlic and ginger paste
Salt
1 tbs Red chili Powder
1 tsp Turmeric powder
1 tsp garam masala powder
1 tsp coriander powder
1 tsp cumin powder
Chickpeas
2 green chili
Oil

Preparation Method

1, Take a oil in a saucepan. Heat it then add the half onion slices fry it until they turn light brown.
2, Now add chicken pieces and fry it for few mins.
3, Put all spices in it and mix it.
4, Now put tomatoes purée, half onion paste, garlic and ginger paste stir it continuously and mix well. Now add 1/2 cup water and cook it on low heat until mixture thick. Now add the yogurt and Chickpeas and stir it.
5, Add the green chili and cook for 5-10 mins.
6, Serve this Murgh Chole with hot naan. Enjoy it.

Chicken Patties

 

Ingredient

 

 1cup chicken boiled & coarsely shredded
2tbsp butter
2tbsp plain flour

 2medium onion  onion,finely chopped
1cup milk
1tsp salt
1tsp blackpepper
1/2tsp garam masala
1/4tsp nutmeg powder
 Frozen puff pastry, just thawed
1 egg


Preparation Method

1, Preheat the oven to 200°C.
2,  In sauce pan add butter,melt,then add plain flour,fry for 1-2 minutes,then add onion fry bit. Add chicken,salt,black pepper,garam masala & nutmeg powder.Stir.Add milk cook till mixture becomes thick.Cool it.
3, Cut the sheet with shape u desire.place 1tbsp of chicken mixture,brush sides with egg wash. Place on baking sheets, Brush with beaten egg . Bake for 25-30 minutes until they are lightly browned and cooked through. Serve with ketchup.

Chicken Cheese Roll

Ingredient

Boneless chicken
Mozzarella cheese
1 cup Capsicum
1 cup cabbage
1 cup carrot
2 tsp black pepper
1 tsp red chili
Salt as require
2 tbs Ketchup
Spring roll sheets
Oil for fry


Preparation of chicken cheese roll

1, Boil the chicken and shredded
2, Cut the capsicum, cabbage, carrot, into slices.
3, Take a grease pan and fry the all vegetable and chicken for few mins then add the all spice in it and mix well.
4, Now add cheese when mixture is cooled.
5, Mixture is ready for make rolls.
Now make rolls and fry it in oil.
When it turn golden brown take it out and serve these rolls with chutney or ketchup.

Chicken Pakoda

Recipe

Ingredient

Boneless chicken
2 Green chili
1 onion
Coriander
Half capsicum
1 tomatoes
1tsp Ginger paste
Turmeric powder
Chili flakes
Coriander powder
Cumin powder
Curry powder
Methi leaves
3 tbs gram flour
3 tbs plain flour

Preparation method

1, Cut the chicken into small chucks.
2, Cut the all vegetables.
3, Put the chicken in the bowl, with 1tsp ginger paste, 1tbsp chili flakes, 1 tsp curry powder, 1tsp turmeric powder, 1/2 tsp coriander powder, 1tsp cumin powder, 1tsp dried methi leaves, mix it all up using your hands.
4, Now take 3tbs of plain flour and 3 tbs of gram flour, mix it flour with chicken then we get sticky mixture.
5, Heat oil in a pan and deep fry as like Pakoda.
When chicken Pakoda golden brown take it out and put it on plate. Now yummy Pakoda are ready, enjoy it with chutney or ketchup.

Chicken 65

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Chicken 65

Direction How to Make Chicken 65
You will need these ingredient for marinate the chicken:

 1/2kg boneless chicken breast
2 tsps corn flour
1 tsp salt
1 egg, lightly beaten
1/2tsp black pepper powder
1 tsp ginger paste
1 tsp garlic paste
oil for deep frying

1, Cut boneless chicken into small pieces.  
2, Take a bowl add chicken pieces salt, then mix together with ginger, garlic, black pepper, corn flour, and egg. Let it marinate for an hour.

Well we have plenty of time to prepare the rest of the ingredients, Let we go for the next steps.

4 tbsps oil
1/2 tsp cumin seeds
1 tsp ginger paste
1/2 tsp garlic paste
1/2 tsp black pepper powder
1/2 tsp cumin powder
Salt to taste
1 tsp chilli powder
2 tbsps chilli garlic sauce
2 tbsps freshly chopped mint
4 tbsps freshly chopped coriander leaves
3 green chillies, chopped
a few curry leaves
1 tsp garam masala
4 tbsps water
few drops red food color
quarter cup of thick yoghurt


Method

Heat oil for deep frying in a deep pan. Then deep fry the marinated chicken pieces till they turn golden.  Remove and set aside to drain on kitchen towels.

Take another pan, add oil. Add cumin seeds and let them splutter. Add in ginger, garlic, green chillies, curry leaves and fry for a minute. Next add black pepper powder, cumin powder, chilli powder, and salt to taste. Then add chilli garlic paste, chopped mint, chopped coriander leaves, garam masala and fry for few mins.

Add little water and cook for a minute on medium flame. Add red food color, mix well and throw in the fried chicken pieces. Mix them well so that the spices coat nicely. Add yoghurt and mix well to coat the chicken. Increase the flame to high and cook till the yoghurt is absorbed fully. Taste and adjust salt/spices. Turn off the heat. And now garnish with sliced onions and serve hot.
 

Chicken 65

GAJAR KA HALWA

GAJAR KA HALWA RECIPE 

 

 

Ingredients

1 kg Carrots
1 cup dry milk powder
1 teaspoon Cardamom seeds
3/4 cup Water
3 tablespoons Ghee
2 tablespoons Almonds
2 tablespoons Pistachios
450 grams Sugar 

 

 Method 

 

Wash and peel the carrots. 

Soak the almond and pistachios.

Put the water to boil, when it starts boiling add the grated carrots. Cook for 1hrs minutes until dry.

Pour sugar, mix well and cook till the sugar has dissolved and now add milk powder and stir it. 

 Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins. Mix well.emove the gajjar halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios. 

Dish ready for serve.

Hokkien Noddles

Recipe

 Ingredients

2tbs vegetable oil
1 small chopped onion
chicken chopped
Hokkien noddles 500g


Seasoning stir together
100ml water
2 cloves garlic, grated
2tbs Japanese soy sauce
1 tas Miso
1 tsb  tomato sauce
1 tbs chilli sauce
1 ts Salt
1/2 ts pepper

Method
Saute onion until change wilted
Enter the chiken, bok choy stir unti wilted.
Add the all spice and stir well.
Now add the noddle and stir.
Remove the dish and pour the noddles on plate and now dish ready for serve.
Enjoy this meal.