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How to Make Babycorn Jhalfrezi

     
Babycorn Jhalfrezi

Prep Time : 6-10 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Medium
Cuisine : Bengali
Course : Veg

-: Ingredients :- 

Babycorn halved1 cup
Salt to taste
Turmeric powder ¾ teaspoon
Oil 2 tablespoon
Dried red chillies broken3-4
Cumin seeds 1 teaspoon
Ginger cut into thin strips1 inch
Green chillies finely chopped3
Onions sliced2 medium
Green capsicums cut into thin strips1 medium
Tomato cut into thin strips1 medium
Red chilli powder 1 teaspoon
Tomato ketchup 1½ cup
Paneer (cottage cheese) 200 grams
Vinegar 1 tablespoon
Fresh coriander sprigs 10-12

-: Nutrition Info :-

Calories : 1198
Carbohydrates : 79.7
Protein : 51.6
Fat : 74.7

-: Method :-

Step 1 :- Boil 4-5 cups water in a non-stick pan, addbabycorns, salt and¼ tsp turmeric powder and cook for 3-4 minutes. Strain and put them into a bowl.
Step 2 :- Heat oil in a non-stick pan, add dried red chillies and cumin seeds and sauté till thechillies are crisp. Add ginger, green chillies and onions and sauté tillonions are translucent.
Step 3 :- Add tomato and capsicum strips, red chilli powder and ½ tspturmeric powder and toss. Add boiled babycorns, tomato ketchup and salt and mix well. Cut cottage cheese into batons and add and mix. Add vinegar and toss.
Step 4 :- Finely chop coriander sprigs and add and mix well. Cook for 2-3 minutes
Step 5 :- Transfer intoa serving plate and serve hot.

Tags: Babycorn Jhalfrezi Recipe - This popular dish from Bengal has babycorns and cottage cheese cooked with some simple masalas.

How to Make Paneer Tikka Masala

     
Paneer Tikka Masala

Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Cuisine : Punjabi
Course : Veg

-: Ingredients :-

Paneer (cottage cheese) cubed200 grams
Onions 3 large
Tomatoes 3 large
Green capsicum 1/2 medium
Hung yogurt 1/2 cup
Fresh cream 1/2 cup
Ginger cut into juliennes 1 inch piece
Green chillies slit2
Mustard oil 3 tablespoons
Red chilli powder 2 teaspoons
Turmeric powder 1/4 teaspoon
Garam masala powder 1 1/2 teaspoons
Coriander powder 1 tablespoon
Lemon juice 1 1/2 tablespoons
Oil 2-3 tablespoons
Salt to taste
Dried fenugreek leaves (kasoori methi) 1 teaspoon
Ginger garlic paste 2 tablespoons
Cumin seeds 1 teaspoon
Cashewnut paste 1/2 cup
Fresh coriander Finely chopped for garnishing

-: Method :- 

Step 1 :- In a bowl take yogurt, one teaspoon red chilli powder, salt, one-fourth teaspoon dried fenugreek leaves, one tablespoon ginger garlic paste, one tablespoon lime juice, half teaspoon garam masala powder and two table spoons of mustard oil. Whisk well and keep aside.
Step 2 :- Cut paneer into cubes, cut onion into one inch pieces and separate the layers, cut one tomato into half, remove the pulp and cut into cubes.
Step 3 :- Add the cut capsicum, onions and tomatoes to the yogurt mixture. Mix well. Add paneer cubes and mix gently. Keep aside to marinate.
Step 4 :- In a pan heat two tablespoons of oil. Add cumin seeds and 2 finely chopped onions to the pan. Cook for seven to eight minutes or till onions start browning.
Step 5 :- Skewer Pieces of onion, tomato, capsicum and paneer on the satay sticks.
Step 6 :- Add one tablespoon ginger garlic paste to onions. Sauté for a minute.
Step 7 :- Add two finely chopped tomatoes and cook for five minutes.
Step 8 :- Heat 2 teaspoons oil in a grill pan, place the paneer skewers on it and cook for two minutes on each side.
Step 9 :- To the onion tomato masala, add one teaspoon chilli powder, one tablespoon coriander powder, half teaspoon garam masala powder, one-fourth teaspoon turmeric powder and salt. Mix well.
Step 10 :- Add ginger juliennes, slit green chillies and cashewnut paste to the pan. Mix well.
Step 11 :- Add half cup water and mix well. Add fresh cream and mix.
Step 12 :- Add the skewered veggies to the masala.
Step 13 :- Add half teaspoon garam masala powder, one-fourth teaspoon kasoori methi and remaining lime juice. Mix.
Step 14 :- Garnish with chopped coriander and serve hot.

Tags: Paneer Tikka Masala Recipe - Chunks of marinated paneer, capsicum, onions and tomatoes cooked in a spicy makhani masala.

How to Make Bhog

     
Bhog

Prep Time : 26-30 minutes
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Medium
Cuisine : Bengali
Course : Rice

-: Ingredients :-

Basmati rice soaked and drained2 cups
split skinless green gram (dhulimoong dal) soaked and drained1 cup
Ghee 2 tablespoon
Cloves 6-7
Black peppercorns 1 teaspoon
Cinnamon 1 inch
Green cardamoms 5-6
Asafoetida ¼ teaspoon
Cumin seeds 1 teaspoon
Coriander seeds 1 tablespoon
Ginger finely chopped1 tablespoon
Green chillies finely chopped4-5
Onion finely chopped1 medium
Brinjal 1 long
Potato peeled and cubed1 medium
Carrot peeled and cubed1 medium
Cauliflower florets 8-9
Turmeric powder 1 teaspoon
salt to taste
Bay leaves 2
Red chilli powder 1 teaspoon
Cumin powder ½ teaspoon
Coriander powder 1 tablespoon
Garam masala powder 1½ teaspoon
Green peas ½ cup
Tomatoes finely chopped2 medium

-: Nutrition Info :-

Calories : 2802
Carbohydrates : 503.8
Protein : 97.9
Fat : 44

-: Method :-

Step 1 :- Heat 1 tbsp ghee in a deep non-stick pan, add green gram and sauté for 5-6 minutes. Transfer into a bowl.
Step 2 :- Heat remaining ghee in the same pan, add cloves, peppercorns, cinnamon, cardamoms, asafoetida, cumin seeds, coriander seeds, ginger and green chillies, mix and sauté for ½ minute.
Step 3 :- Add onion, mix and sauté for 1 minute.
Step 4 :- Cut brinjal horizontally into half, cut into small pieces and add alongwith potato, carrot and cauliflower florets, mix and sauté for 2 minutes.
Step 5 :- Add turmeric powder and salt, mix and sauté for 2-3 minutes. Add bay leaves and toss. Sauté for 12-15 minutes.
Step 6 :- Add red chilli powder, cumin powder, coriander powder and garam masala powder and mix well.
Step 7 :- Add sautéed green gram, rice, green peas and tomatoes and mix well. Add 6 cups water, cover and cook, stirring at intervals, till the water is absorbed and the rice is cooked.
Step 8 :- Transfer into a serving bowl and serve hot.

Tags: Bhog Recipe - This khichdi is indeed fit for God.

How to Make Doi Potol Pulao

     
Doi Potol Pulao

Prep Time : 0-5 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Medium
Cuisine : Bengali
Course : Rice

-: Ingredients :-

Cooked rice 3 cups
Pointed Gourd (potol), peeled and cut into thick strips8-10
Oil 3 tablespoons
Mustard seeds 1 teaspoon
Green chillies slit2-3
Asafoetida a pinch
Ginger chopped1 inch
Potatoes peeled and cut into thick strips2 medium
Turmeric powder 1/2 teaspoon
Salt to taste
Kasundi Mustard 4-5 tablespoons
Yogurt 1/2 cup
Fresh coriander leaves roughly chopped1/4 cup

-: Method :-

Step 1 :- Heat oil in a non-stick wok, add mustard seeds and let them splutter. Add green chillies and sauté for 10 seconds.
Step 2 :- Add asafoetida, ginger, potatoes and pointed gourd (potol) and mix well. Cover and cook till vegetables are almost cooked.
Step 3 :- Add turmeric powder and salt and sauté for 1 minute.
Step 4 :- Add kasundi mustard and yogurt and mix well. Add rice and spread it evenly. Cook for 2-3 minutes.
Step 5 :- Toss the rice lightly and cook again for 2-3 minutes.
Step 6 :- Add coriander leaves and mix well.
Step 7 :- Transfer into a serving plate and serve hot.

Tags: Doi Potol Pulao Recipe - Favourite of the Bengalis – potol cooked with potatoes, kasundi and mixed with cooked rice.

How to Make Paneer Pepper Rice

     
Paneer Pepper Rice

Prep Time : 6-10 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Main Ingredients : Paneer (cottage cheese), Red capsicum
Cuisine : Fusion
Course : Rice

English: Cottage Cheese

A favourite with the vegetarians, this product made from milk is quite common, especially in the Indian subcontinent. You can make it fresh, chhena – an another version or just use the ones that are readily available in the market to prepare everything from simple snacks, curries, sabzis, mithais, desserts and the likes. An ingredient that can be relished in the raw form too – try serving it as a starter just sprinkled with a little chaat masala, black salt and chilli powder!

-: Ingredients :-

Paneer (cottage cheese) cut into small cubes150 grams
Red capsicum cut into small cubes1 medium
Yellow capsicum cut into small cubes1 medium
Green capsicum cut into small cubes1 medium
Basmati rice cooked brown2 cups
Oil 1 tablespoons
Spring onions with greens 3
Garlic chopped3 teaspoons
Crushed black peppercorns to taste
Salt to taste
Five-spice powder 1 teaspoon
Red chilli flakes 1 teaspoon

-: Method :-

Step 1 :- Heat oil in a non-stick wok. Slice spring onion bulbs.
Step 2 :- Add cottage cheese cubes in pan and toss. Sauté till they turn golden.
Step 3 :- Finely chop spring onion greens.
Step 4 :- Add spring onion bulbs in the pan and sauté. Add chopped garlic and toss to mix and sauté for 30-40 seconds.
Step 5 :- Add red, yellow and green capsicums and toss again.
Step 6 :- Add rice and toss. Add crushed peppercorns, salt, five-spice powder, red chilli flakes and toss again. Cook for a minute.
Step 7 :- Reserve some chopped spring onion greens for garnishing and add remaining. Switch off heat and toss.
Step 8 :- Serve hot garnished with reserved spring onion greens.

Tags: Paneer Pepper Rice Recipe - Paneer and colourful peppers tossed with rice and five spice powder to make this yummy rice.

How to Make Tomato and Fresh Basil Soup

     
Tomato and Fresh Basil Soup

Main Ingredients : Tomatoes, Fresh basil leaves
Cuisine : Italian
Course : Soup
Prep Time : 6-10 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy

-: Ingredients :-

Tomatoes chopped10-15 medium
Fresh basil leaves 2 tablespoons shredded + a few leaves for garnish
Olive oil 1 tablespoon
Nutralite 3 tablespoons
Onion chopped1 medium
Garlic cloves chopped3
Vegetable stock 4 cups
Salt to taste
Black peppercorns freshly ground 10-12
Double cream 1/3 cup
Sundried tomatoes soaked and cut into strips 3-4

-: Method :-

Step 1 :- Heat the oil and Nutralite in a large non-stick pan, add the onion and cook gently for five minutes, stirring frequently, until soft, but not brown.
Step 2 :- Add the tomatoes, garlic and vegetable stock. Season with the salt and freshly ground peppercorns. Bring to a boil, lower heat and simmer gently, partially covered, for twenty minutes. Set aside to cool.
Step 3 :- Add the shredded basil and purée the mixture in a food processor or blender. Strain the purée into a fresh non stick pan.
Step 4 :- Add more stock if the purée is too thick and adjust seasoning.
Step 5 :- Add the cream and simmer over low heat for two minutes, making sure it does not boil.
Step 6 :- Serve hot garnished with the reserved fresh basil and sundried tomato strips.

Tags: Tomato and Fresh Basil Soup Recipe - Prepared with Nutralite.
Tomato and Fresh Basil Soup Recipe - How to make Tomato and Fresh Basil Soup

How to Make Methi Parantha

     
Methi Parantha

Methi Parantha Recipe - How to make Methi Parantha


Main Ingredients : Fenugreek leaves (methi), Whole wheat flour (atta)
Cuisine : Punjabi
Course : Breads
Prep Time : 26-30 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Medium

-: Ingredients :-

Fenugreek leaves (methi) finely chopped2 bunch
Whole wheat flour (atta) 1 1/4 cups
Ghee 1 tablespoon
Cumin seeds 1/4 teaspoon
Ginger grated1 inch piece
Green chilli finely chopped1
Red chilli powder 1/2 teaspoon
Salt to taste
Potatoes boiled and peeled2 medium
Dry mango powder (amchur) 1/2 teaspoon

-: Method :-

Step 1 :- Heat 1 tbsp ghee in a non stick pan and add cumin seeds. When they are well browned, add ginger and green chilli and mix.
Step 2 :- Add fenugreek leaves, red chilli powder and salt. Mix and cook till all the moisture dries up. Transfer into a bowl. Mash the potatoes and add.
Step 3 :- Add some more salt and dried mango powder and mix well. Add wheat flour to this mixture and knead into a soft dough.
Step 4 :- Divide the dough into small portions and roll into balls. Heat a non stick tawa. Roll a dough ball in flour and roll it into a roti.
Step 5 :- Spread a little ghee on it and sprinkle some flour. Then fold it into a square and press lightly. Roll it out into a small thick parantha.
Step 6 :- Place the parantha on the hot tawa and cook. Turn it over and apply some ghee.
Step 7 :- Turn over once again and apply some more ghee and cook till both sides are golden. Serve hot.

How to Make Titori

     
Titori

Titori Recipe - How to make Titori


Main Ingredients : Sprouted field beans (vaal), Ginger
Cuisine : Indian
Course : Main Course_Veg
Prep Time : 6-10 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy

-: Ingredients :-

Sprouted field beans (vaal) 3 cups
Ginger 1/2 inches
Garlic cloves 8
Green chillies 4
Oil 3 tablespoons
Onions finely chopped3 medium
Cumin seeds 1 1/4 teaspoons
Spring onions with greens chopped4
Fresh coriander leaves chopped1/2 cup
Fresh coconut scraped3/4 cup
Salt to taste
Red chilli powder 2 teaspoons
Turmeric powder 1 teaspoon
Cumin powder 1 teaspoon
Coriander powder 1 teaspoon
Lemon juice 1 tablespoon

-: Method :-

Step 1 :- Grind together ginger, garlic and green chillies to a smooth paste.
Step 2 :- Heat one tablespoon oil in a non-stick pan, add onions and sauté till golden. Remove the onions from the pan and set aside.
Step 3 :- Add remaining oil to the same pan and heat. Add cumin seeds and let them change colour.
Step 4 :- Add ground paste, mix well and cook till the oil releases on the sides of the pan.
Step 5 :- Add field beans, spring onions, coriander leaves, coconut, salt, chilli powder, turmeric powder, cumin powder and coriander powder and mix well.
Step 6 :- Add fried onions and mix again. Cover with lid and put some water on the lid. Reduce heat to low and cook for fifteen to twenty minutes or till the field beans are tender.
Step 7 :- Add lemon juice and mix well.
Step 8 :- Serve hot

How to Make Olive Fingers

     
Olive Fingers

Olive Fingers Recipe - How to make Olive Fingers


Main Ingredients : Black olives, Stuffed green olives
Cuisine : Italian
Course : Starter
Prep Time : 6-10 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy

-: Ingredients :-

Black olives pitted16
Stuffed green olives 8
Olive oil 2 teaspoons
Cherry tomatoes 8-10
Salt to taste
Crushed black peppercorns to taste
Crushed red chillies 1 teaspoon
Lemon juice 1 teaspoon
Red capsicum roasted1/2 medium
Aam papad 4-5
Basil leaves 8-10

-: Nutrition Info :-
Calories : 630
Carbohydrates : 10.1
Protein : 48.2
Fat : 44.1
Other : Vitamin C- 130.6mg

-: Method :-

Step 1 :- Heat olive oil in a non-stick pan, add cherry tomatoes, black olives, green olives, salt, crushed peppercorns, crushed chillies and lemon juice and sauté lightly. Transfer into a bowl.
Step 2 :- Cut roasted capsicum and aam papad in medium sized pieces.
Step 3 :- Arrange ingredients on small satay sticks in the following order: capsicum piece, green olive, black olive and cherry tomato. Fold and insert a basil leaf. Insert a black olive and aam papad piece at the end.
Step 4 :- Arrange the sticks on a serving plate and serve immediately.

How to Make Ragi Sesame Laddoo

     
Mithais are desserts that are unique to India. Mostly made with rich ingredients like milk, dried fruit, sugar and clarified butter each region in India has its own unique range of colourful decadent sweets that never fail to impress.

Ragi Sesame Laddoo

A slight hint of green cardamom powder gives most of these a beautiful aroma and taste that has always been associated with mithais.

Ragi Sesame Laddoo Recipe - how to make Ragi Sesame Laddoo


Main Ingredients : Finger millet (ragi / nachni) flour, White sesame seeds
Cuisine : Indian
Course : Mithais
Prep Time : 6-10 minutes
Cook time : 6-10 minutes

-: Ingredients :-

Finger millet (ragi / nachni) flour roasted1 1/2 cups
White sesame seeds roasted2 tablespoons
Ghee 1/2 tablespoon
Powdered jaggery 3/4 cup
Almonds roasted and crushed10-12
Pistachios roasted and crushed10-12
Cardamom powder 1/2 teaspoon

-: Method :-

Step 1 :- Heat ghee in a non-stick pan, add finger millet (ragi) flour and sauté till fragrant.
Step 2 :- Heat two tablespoons water and jaggery in another non-stick pan and let the jaggery melt.
Step 3 :- Add the melted jaggery into the finger millet flour alongwith almonds, pistachios, cardamom powder, white sesame seeds and mix well. Remove from heat and set aside till just warm.
Step 4 :- Divide the mixture into equal portions and shape them into laddoos.
Step 5 :- Serve.

How to Make Hyderabadi Chicken Biryani

     
Hyderabadi Chicken Biryani

Rich rice non vegetarian preparation from cuisine of Hyderabad

Cooking Time: 40-50 minutes
Servings: 4
Preparation Time: 1-2 hours

-: Ingredients :-

• Chicken,a mix of chops,marrowbone pieces 500 grams
• Basmati rice 1 1/2 cups Salt
• Bay leaves 2
• Green cardamoms 10
• Black peppercorns 25-30
• Cinnamon 3 inch stick
• Oil 1 tablespoon + to deep fry
• Onions,sliced 5 large
• Caraway seeds (shahi jeera) 1/2 teaspoon
• Cloves 10
• Ginger paste 1 tablespoon
• Garlic paste 1 tablespoon
• Red chilli powder 1 tablespoon
• Yogurt 1 cup
• Fresh coriander leaves,torn 2 tablespoons
• Fresh mint leaves,torn 2 tablespoons
• Pure ghee 4 tablespoons
• Black cardamoms 2
• Saffron (kesar),mix in 1/4 cup milk a few strands

-: Method :-

Heat five to six cups of water in a deep pan. Add drained rice, salt, bay leaves, five green cardamoms, seven to eight black peppercorns, one cinnamon stick and cook till three fourth done. Drain and set aside. Heat sufficient oil in a kadai and deep-fry half the onion slices till golden. Drain and place on an absorbent paper. Grind caraway seeds, one cinnamon stick, remaining black peppercorns, cloves and remaining green cardamoms to a fine powder and set aside. Take chicken pieces in a bowl. Add ginger paste, garlic paste and salt and mix. Add the spice powder, red chilli powder, half the fried onions crushed, yogurt, coriander leaves, half of the mint leaves and one tablespoon oil and mix. Let it marinate for about two hours in the refrigerator. Heat two tablespoons ghee in a pan, remaining cinnamon and black cardamoms and sauté till fragrant. Add remaining onions and sauté till light golden. Add marinated mutton, stir and cook on high heat for three to four minutes. Cover, reduce heat and cook till almost done. Heat the remaining ghee in a thick-bottomed pan. Spread half the rice in a layer. Spread the chicken over the rice. Sprinkle remaining torn mint leaves. Spread the remaining rice. Sprinkle saffron milk. Cover and cook under dum till done. Serve hot with a raita of your choice.

How to Make Butter Chicken

     
Butter Chicken

Butter chicken or murgh makhani is an Indian dish from the Punjab region popular in countries all over the world that have a tradition of Indian restaurants.

Cooking Time: 30-40 minutes
Servings: 4 Preparation Time: 4-6 hours

Ingredients

• Chicken 800 grams
• Lemon juice 1 tablespoon
• Kashmiri red chilli powder 1 teaspoon
• Salt to taste
• Butter 2 tablespoons

For Marinade
• Yogurt 1 cup
• Salt to taste
• Garlic paste 1/2 teaspoon
• Garam masala powder 1/2 teaspoon
• Kashmiri red chilli powder 1 teaspoon
• Ginger paste 2 tablespoons
• Lemon juice 2 tablespoons
• Mustard oil 2 tablespoons

FOR MAKHNI GRAVY
• Butter 50 grams
• Ginger paste 1 tablespoon
• Green chillies,chopped 4-5
• Red chilli powder 1 tablespoon
• Salt to taste
• Dry fenugreek leaves (kasuri methi) 1/2 teaspoon
• Whole garam masala 1 tablespoon
• Garlic paste 1 tablespoon
• Tomato puree 400 grams
• Garam masala powder 1/2 teaspoon
• Honey 2 tablespoons
• Cream 1 cup

Method

Make incisions with a sharp knife on breast and leg pieces of the chicken. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and set aside for half an hour.Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil. Apply this marinade to the chicken pieces and refrigerate for three to four hours. Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200°C) for ten to twelve minutes or until almost done. Baste it with butter and cook for another two minutes. Remove and set aside. Heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes, add ginger-garlic paste and chopped green chillies. Cook for two minutes. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for ten minutes. Add sugar or honey and powdered kasoori methi. Add cooked tandoori chicken pieces. Simmer for five minutes and then add fresh cream. Serve hot with naan or parantha.

How to Make Roasted Chicken

     
Roasted Chicken

Whole chicken roasted with spices, herbs, garden vegetables and its own juice.

Cooking Time: 2-4 hours
Servings: 4
Preparation Time: 30-40 minutes

Ingredients
• Chicken , whole 1.2 kilograms
• Black peppercorns 10
• Sea salt to taste
• Garlic,chopped 15 cloves
• Fresh rosemary,chopped 1 tablespoon
• Kashmiri red chilli powder 1 teaspoon
• Oil 4 tablespoon
• Carrot,chopped 1 large
• Onions,chopped 2 medium
• Celery,chopped 3 stalks
• Leeks,chopped 3
• Bay leaves 5
• Orange juice 1 cup

Method

Preheat oven to 150°C. Take black peppercorns, sea salt, garlic, rosemary and Kashmiri red chilli powder in a mortar and pound with a pestle.
Clean the chicken well. Starting from the neck cavity, loosen skin from breasts and drumsticks by inserting fingers gently between skin and flesh.
Rub the prepared spice mixture under loosened skin of breasts and drumsticks and put the remaining mixture into the cavity. Tuck in the legs and set aside for fifteen minutes.Heat two tablespoons of oil in a pan. Place the chicken in it and sear the chicken on both sides on high heat. Put carrot, onions, celery and leeks in the baking tray. Add bay leaves and salt and drizzle the remaining oil. Pour one cup of orange juice.Place the chicken over the vegetables in the tray. Cover with aluminium foil and place the tray in the preheated oven. Roast at 150°C for two and a half hours.Remove the foil and transfer the chicken into a serving dish. Pour the vegetables and pan gravy all around it and serve.

How to Make Andhra Chilli Chicken

     
Andhra Chilli Chicken

A popular chicken dish from Andhra.
Cooking Time: 20-25 minutes
Servings: 4
Preparation Time: 25-30 minutes

Ingredients

• Chicken,cut into 8 pieces 750 grams
• Dried red chillies 10-12
• Garlic 8-10 cloves
• Ginger 2 inch piece
• Rice 2 tablespoons
• Lemon juice 4 tablespoons
• Salt to taste
• Curry leaves 20-25
• Yogurt 2 tablespoons
• Oil 3 tablespoons
• Refined flour (maida) 1/4 cup
• Fresh coriander leaves a few sprigs
• Onion rings a few
• Green capsicum,thin strips a few
• Red capsicum,thin strips a few
• Yellow capsicum,thin strips a few

Method

Deseed dried red chillies and put into a mixer jar. Add garlic, ginger, rice, 2 tbsps lemon juice, salt and grind. Add 10-12 curry leaves and continue to grind to a smooth paste.Put the paste into a large bowl, add chicken pieces and yogurt and mix well. Add remaining lemon juice and mix till the masala coats all the chicken pieces well.Chop remaining curry leaves and add to the chicken and mix and set aside to marinate for 2-3 hours. Heat oil in a non stick pan. Roll the chicken pieces in refined flour, shake off extra flour and place in the pan and cook on medium heat till the underside is lightly browned.Turn over and cook till the other side is similarly cooked. Chop coriander leaves and add to the chicken. Sprinkle a little water, reduce heat, cover and cook for 7-8 minutes.Serve hot garnished with onion rings, thin strips of green, red and yellow capsicums

How to Make Almond Rice Jelly

     
Almond Rice Jelly Recipe

Almond Rice Jelly Recipe - How to make Almond Rice Jelly?


Main Ingredients : Almond powder, Rice flour
Cuisine : Maharashtrian
Course : Desserts
Prep Time : 0-5 minutes
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Medium

-: Ingredients :-

Almond powder 1/2 cup
Rice flour ¼ cup + 1 tablespoon
Oil for greasing
Gelatin 1 1/2 tablespoons
Castor sugar (caster sugar) 3/4 cup
Desiccated coconut 2 tablespoons
Almond essence a few drops

-: Nutrition Info :-

Calories : 966
Carbohydrates : 118.7
Protein : 17.1
Fat : 46.9

-: Method :-

Step 1 :- Grease jelly moulds with oil.
Step 2 :- Put rice flour in a non-stick pan, add almond powder, gelatin, castor sugar and desiccated coconut and mix well.
Step 3 :- Add two and a quarter cups boiling water and bring the mixture to a boil. Cook further till it thickens.
Step 4 :- Add almond essence, mix well and pour into greased jelly moulds. Keep the moulds in the refrigerator for thirty minutes to set.
Step 5 :- Remove the jelly from the moulds and serve.

How to Make Crispy Chicken

     
Crispy Chicken

Marinated chicken cubes air fried till crisp.
Cooking Time: 15-20 minutes
Servings: 4
Preparation Time: 15-20 minutes

Ingredients

• Boneless chicken 400 grams
• Corn flakes 1 cup
• Refined flour (maida) 1 tablespoon
• Cornflour/ corn starch 1 tablespoon
• Salt to taste
• Ginger paste 1 tablespoon
• Garlic paste 1 tablespoon
• Red chilli paste 1 tablespoon
• Vinegar 1 teaspoon
• Egg 1
• Oil 1 tablespoon

Method

Crush cornflakes in a blender. To make marinade, mix refined flour, cornstarch, salt, ginger paste, garlic paste, red chilli paste, vinegar and egg well.Cut chicken into 2 inch cubes and add and mix well. Add oil, mix and refrigerate for 1 hour. Spread crushed cornflakes on a plate. Coat marinated chicken pieces in it and place in air fryer container. Fit container in the stand and air fry at 180°C for 10 minutes. Serve hot.

How to Make Chettinaad Fried Chicken

     
Chettinad Fried Chicken

Crispy Chettinad chicken in south Indian style
Cooking Time: 30-40 minutes
Servings: 4 Preparation Time: 2-4 hours

Ingredients

• Chicken,whole 1 whole pods
• Onion ,roughly chopped 2 medium
• Ginger,roughly chopped 1 inches
• Garlic,roughly chopped 4-6 clove
• Green chilli,roughly chopped 4
• Dried red chillies 4-6
• Turmeric powder 1/2 teaspoon
• Lemon juice 1 tablespoon
• Rice flour 2 tablespoons
• Salt to taste
• Curry leaves,finely shredded 10-12
• Oil for shallow frying

Method

Split the chicken through the backbone and the breast, into two equal halves. Make three or four half-inch deep cuts on the breast and leg pieces.Grind the onions, ginger, garlic, green chillies and red chillies with a little water to a smooth paste. Mix the turmeric powder, lemon juice, rice flour and salt into the masala paste. Coat the chicken liberally with the paste and leave to marinate for two or three hours, preferably in a refrigerator. Mix the shredded curry leaves into the chicken. Heat the oil in a kadai; add the marinated chicken and sauté over high heat for two minutes on both sides to seal the juices.
Lower heat to medium, cover with a lid and cook for fifteen to twenty minutes, turning over and basting frequently with the remaining marinade. Sprinkle a little water if the chicken starts drying out. Cook over high heat for the last few minutes, so that the surface of the chicken is crisp and golden brown. Cut into smaller pieces and serve hot.

How to Make Poha Egg Fried Rice

     
Poha Egg Fried Rice

Poha Egg Fried Rice


Cooking Time: 10-15 minutes
Servings: 4
Preparation Time: 10-15 minutes

Ingredients

• Pressed rice (poha) 3 cups
• Eggs 3
• Chicken,minced 1 cup
• Salt to taste
• Oil 7 tablespoons
• Green chillies,chopped 1 tablespoon
• Spring onion bulbs,chopped 1/2 cup
• Onions,chopped 1 cup
• Red capsicum,chopped 1/2 cup
• Yellow capsicum,chopped 1/2 cup
• Soy sauce 1 tablespoon
• Vinegar 2 tablespoons
• Spring onion greens,chopped 1/2 cup

Method

Divide chicken mince into approximately 10 portions and shape into quennels. Sprinkle salt on top and refrigerate for 10-12 minutes.
Heat 2 tbsps oil in non stick pan.
Whisk eggs in a bowl with salt and green chillies. Pour this into the pan and cook, stirring, till eggs are scrambled.
Remove from heat and set aside in a bowl.
Heat 3 tbsps oil in same pan, add spring onion bulbs and onions and sauté till they are lightly coloured.
Heat the remaining oil in another non stick pan. Add chicken quennels and cook till done.
Add red and yellow capsicums and poha to onions. Mix well and cook for 1 minute.
Add soya sauce, salt and scrambled eggs, reserving 1 tbsp for garnishing, and mix well. Add vinegar and spring onion greens. Mix well.
Place poha mixture on a serving dish, put the reserved scrambled eggs on top and arrange cooked chicken quennels over the eggs. Serve immediately.

How to Make Penne with Spicy Tomato Sauce

     
Penne with Spicy Tomato Sauce

Ingredients

• One can whole tomatoes in tomato puree, drained
• 1/4 cup extra-virgin olive oil
3 garlic cloves, sliced
• 1 teaspoon crushed red pepper
• Salt
• 350g whole wheat penne
• 2 tablespoons chopped parsley

Method

• Bring a large pot of water to a boil. Meanwhile, in a food processor, puree the tomatoes until smooth. Heat the olive oil in a large, deep skillet. Add the sliced garlic and cook over moderately low heat until golden, about 2 minutes. Add the crushed red pepper and cook for 30 seconds. Add the pureed tomatoes and cook over moderately high heat, stirring occasionally, until thickened, about 6 minutes. Season the tomato sauce with salt.
• Salt the boiling water. Add the penne to the pot and cook, stirring occasionally, until al dente. Drain the pasta and add it to the sauce in the skillet. Toss well and spoon into bowls or a serving dish. Sprinkle the penne with parsley and serve.

How to Make Lemon Prawn and Roasted Pepper Pasta

     
Make Lemon Prawn and Roasted Pepper Pasta

Ingredients

• 450g peeled and deveined large shrimp
• 2 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 300g multigrain spaghetti
• 1 roasted pepper (capsicum), rinsed, patted dry, and chopped (about 1/2 cup)
• 1/4 cup pesto sauce
• 1/2 teaspoon grated lemon zest

Method

• Combine the shrimp, lemon juice, and oil in a bowl. Refrigerate until ready to grill, but no more than 30 minutes.
• Preheat the grill to medium-high. Remove the shrimp from the marinade (discard the marinade) and sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Thread the shrimp onto metal skewers or coat a grill basket with cooking spray. Grill the shrimp 2 1/2 to 3 minutes per side, or until opaque. Transfer to a plate and keep warm.
• Meanwhile, bring a large pot of water to a boil. Cook the spaghetti according to package directions. Drain and transfer to a large bowl. Toss with the grilled shrimp, roasted pepper, pesto, lemon zest, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
• Limit saturated fat to no more than 10 percent of total calories--about 17 grams per day for most women or 21 grams for most men--and sodium intake to no more than 2,300 milligrams.