Aloo Prathay (Alu Praathay) Recipe










Ingredients:

  • 2 cup Wheat Flour

  • 1 cup Water

  • 2-3 Potatoes(boiled and mashed)

  • 1/4 tsp Red Chilli Powder

  • 1 tsp Chaat Masala

  • 1/4 tsp Salt

  • Oil/ghee
How to make Aloo Paratha:

  • Mix water and flour and knead it to make a soft dough.

  • Leave the dough for about half an hour.
  • Meanwhile add salt, chili powder, chaat masala to the potatoes and mix thoroughly.

  • Now roll out small balls out of the dough.

  • Smear a little oil in the center and then put some stuffing mixture.

  • Draw the edges towards the center to cover the mixture.

  • Press the resulting dough gently and dust it with flour. Flatten to the size of roti.

  • Place the paratha on a preheated griddle.

  • After some time reverse the side of paratha. Do it when golden brown patches appear on first side.

  • Sprinkle little oil and then flip again.

  • Sprinkle oil drops on other side also.
  • Cook till it is well done.

  • Hot Paratha is ready.
  • Serve with Chutneys or Tomato Ketchup
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Fruit Chaat (Fruite Chat) Recipe











Ingredients:

1orange, peeled, segemented

1 apple, peeled, cubed

1 pear, peeled, cubed

2 bananas, sliced

1/2 pineapple, cubed

1/2 tsp. rock salt

1 tsp. cumin seeds

1 tbsp. lemon juice

1 tbsp. mint leaves,chopped

Salt to taste

How to make fruit chaat :

Mix all fruit, salt, rock salt, lemon juice, mint leaves in a bowl.

Dry-roast cumin seeds. Pound to a coarse powder.


Sprinkle over fruit and chill before serving.

Serves: 4
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Gol Gappay (Goal Gapay) Recipe

Unveiling the Ultimate Gol Gappay Recipe: A Culinary Delight



Introduction

Indulge your taste buds in the exquisite world of Gol Gappay, the epitome of flavorful street food. Gol Gappay, also known as Pani Puri, Phuchka, or Puchka in different regions, is a popular and beloved snack that transcends cultural boundaries. In this comprehensive guide, we present the perfect Gol Gappay recipe to elevate your culinary skills and tantalize your senses.

Ingredients

For the Gol Gappay Shells:

  • Semolina (Suji): 1 cup
  • All-Purpose Flour (Maida): 1/4 cup
  • Baking Soda: 1/4 teaspoon
  • Salt: 1/2 teaspoon
  • Water: As needed to make a stiff dough

For the Tangy Pani:

  • Mint Leaves: 1 cup
  • Coriander Leaves: 1/2 cup
  • Green Chilies: 2-3 (adjust to taste)
  • Tamarind Pulp: 2 tablespoons
  • Black Salt: 1 teaspoon
  • Cumin Powder: 1 teaspoon
  • Chilled Water: 3 cups

For the Filling:

  • Boiled Potatoes: 2 (mashed)
  • Chickpeas: 1/2 cup (cooked)
  • Onion: 1 (finely chopped)
  • Boondi: 1/4 cup
  • Chaat Masala: 1 teaspoon
  • Salt: to taste

Preparation

Gol Gappay Shells:

  1. In a bowl, mix semolina, all-purpose flour, baking soda, and salt.
  2. Gradually add water to form a stiff dough.
  3. Cover the dough and let it rest for 30 minutes.
  4. Roll small balls from the dough and flatten them into discs.
  5. Heat oil and fry the discs until they puff up and turn golden brown.

Tangy Pani:

  1. Blend mint leaves, coriander leaves, green chilies, tamarind pulp, black salt, and cumin powder to a smooth paste.
  2. Strain the mixture and add chilled water to create the tangy pani.

Filling:

  1. In a bowl, combine boiled potatoes, chickpeas, chopped onion, boondi, chaat masala, and salt.

Assembling Gol Gappay

  1. Gently make a hole in the center of each fried shell.
  2. Stuff the shells with the prepared filling.
  3. Dip each filled Gol Gappa into the tangy pani.
  4. Serve immediately, ensuring an explosion of flavors in every bite.

Tips for Perfection

  • Ensure the dough for Gol Gappay shells is stiff for a crispy texture.
  • Adjust the green chilies in the tangy pani according to your spice preference.
  • Be creative with the filling, adding personal twists like chutneys or sev for added crunch.

Why Our Gol Gappay Recipe Stands Out

In a world filled with countless recipes, our Gol Gappay recipe stands out for its simplicity, authenticity, and the perfect balance of flavors. We've meticulously crafted this guide to provide not just a recipe but an experience that captures the essence of street food delight.

Conclusion

Elevate your culinary journey with our foolproof Gol Gappay recipe. Whether you're a seasoned chef or a novice in the kitchen, this step-by-step guide ensures a delightful culinary adventure. Impress your guests or treat yourself to the authentic taste of Gol Gappay, a dish that transcends boundaries and brings joy with every bite.

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Nutella Stuffed Brioche French Toast (Nutela Stufed Briochy Tost) Recipe















Brioche French Toast:-

  • 1 egg3/4

  • C milk3 Tbsp AP flour

  • 1 Tbsp unsalted butter, melted (and more for frying)

  • 1 Tbsp granulated sugar

  • 2 tsp vanilla extract

  • Pinch of salt

  • Half loaf of brioche; cut into 8 3/8-in slices

  • Nutella, a few tablespoons

  • Powdered sugar for serving

Whisk the egg, milk, melted butter, flour, sugar, salt, and vanilla together until a smooth, thin batter is formed.


Spread some Nutella on half of the brioche slices and then top with a second slice of brioche, forming 4 Nutella brioche sandwiches about 3/4-in thick.


Add a tablespoon of butter to a nonstick skillet over medium heat.


To ensure even soaking of the bread, pour only half of the batter into a flat dish and soak both sides of 2 brioche pieces. You may not use up all of the batter but this way you don’t over soak the first two bread pieces, leaving you with not enough batter for the second two pieces.


Once you have soaked the first two slices, remove and start frying them. Pour the remaining half of the batter into the dish and soak the next two pieces of bread.


Fry the French toasts until crisp and brown, about 1 1/2 to 2 minutes on the first side, flip then fry the second side until crisp and brown also, another minute or so.


Serve with powdered sugar.


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Chicken Biriyani (Chicken Birriyani) Recipe










Ingredients for Chicken Biryani - Kozhikode Chicken Biriyani Recipe

For marinade of Chicken Biryani:

Chicken - ½ kg

Yoghurt/Curd - ½ cup

Coriander leaves - 25 gm

Mint leaves(Pudhina) - 25 gm

Curry leaves - 10 gm

Cumin seeds(Jeerakam) - ½ tsp

Coriander seeds - 1 tsp

Aniseed(Perinjeerakam) powder - ½ tsp

Green chillies(chopped) - 25 gm

Garlic - 20 gmGinger(chopped) - 2 tsp

Turmeric powder - ½ tsp

Lime juice - 1 tsp

Poppy seeds(Khashakhasha) paste - 1 tsp


For rice:


Clarified butter - 1 tbsp

Cinnamon(Karugapatta) - 5 - 6 pieces

Bay leaf(Vazhana/karuga ela) - 1 no

Cardamom(Elakka) seeds - 4 - 5 nos

Curry leaves - 4 - 5 nos

Cloves(Grambu) - 4 - 5 nos

Onion(chopped) - 1 no

Broken rice - 250 gmWater - ½ litre


For Biryani masala:


Clarified butter - 2 tbsp

Cinnamon(Karugapatta) - 5 - 6 pieces

Bay leaf(Vazhana/Karuga ela) - 1 no

Cloves(Grambu) - 4 - 5 nos

Cardamom(Elakka) seeds - 4 - 5 nos

Nutmeg(Jathikka) - 1 no

Onions - 100 gm

Tomato(medium) - 1 no(cut into 4 pieces)


For garnishing:


Boiled egg - 1 noCashews & Raisins(Onakka munthiri) - roasted in ghee


Preparation Method of Chicken Biryani - Kozhikode Chicken Biriyani Recipe



Preparation Method of Chicken Biryani:-


  1. Mix together yoghurt, coriander leaves, mint leaves, curry leaves, cumin seeds, coriander seeds, aniseed powder, green chillies, garlic, ginger, turmeric powder, lime juice and poppy seed paste and marinate the chicken in it. Keep aside for ½ an hour.

  2. Heat clarified butter or ghee in a pan.

  3. Add cinnamon, bay leaf, cardamom seeds, curry leaves and cloves.

  4. Add onions and saute, till they turn translucent.

  5. Add washed and cleaned rice.

  6. Cook, till rice turns translucent.

  7. Add water and allow it to boil.

  8. When the water comes to a boil, lower the flame and cover the pan.

  9. Cook on low flame for at least 15 minutes, after which the rice would be done.

  10. Heat clarified butter or ghee in a pan.

  11. Add cinnamon, bay leaf, cardamom seeds, nutmeg and cloves.

  12. Add onions and sauté, till brown.

  13. Add tomatoes and saute`.

  14. Add marinated chicken.

  15. Cover the pan and cook for at least 5 minutes on a medium flame.

  16. Remove the cover and cook on low flame for another 10 minutes to allow gravy to thicken.

  17. Layer the serving bowl with alternating layers of rice and the chicken masala.

  18. Garnish the top with a boiled egg cut in four pieces, roasted cashews and raisins.

:- Chicken Biryani is ready.

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Samosa Chat Recepie (Samossa Chaat) recipe



















Ingredients:
To Make: 6 ppl
Time to cook (1hr or more)

Items to make in this recipe:

1. Samosa
2. Chole
3. Coriander Chutney (sauce)
4. IMLI Chutney (Sauce)

Filling for Samosa:

1. Potato – 6pcs (medium size)
2. Onion – 2 pcs (medium size & chopped)
3. Peas – 1/ 2 cup (Frozen)
4. Pea nuts – 1 /8 th Cup fried.
5. Cumin – 1 /2 tsp.
6. Garlic – 1tsp (Paste)
7. Ginger – 1tsp (Paste)
8. Chilli Powder – 1tsp
9. Turmeric Powder – 3 pinches
10. Garam Masala Powder – 1tsp
11. Cumin Powder – 2 tsp
12. Coriander Powder – 1tsp
13. Coriander Leaves – 2 tsp Chopped
14. Salt – To taste
15. Oil – 3 tsp

Method:

Soak chana in water about 6-8hrs.
Cook the chana with a pinch turmeric and salt in the cooker. Allow it to whistle thrice.
Heat oil in a kadhai or pan add cumin (JEERA) , when cumin being to splutter.
Add onion and fry it on medium flame.
Put Ginger paste, Garlic and all powder and fry till it begin to golden colour on medium flame.
Add tomato and fry it, now put boiled chana ,1cup water and boil it for 5-8minutes.

Coriander Chutney:
Ingrediants:
Coriander Leaves – 1bunch (aprox. 1cup)
Garlic Cloves – 3
Ginger 1 /2”
Green chilli – 2pcs

Roasted Cumin – 1tsp
Salt – To taste

Method:
Add all the things with little water in Mixer grinder jar and make a thin paste.

Imli Paste:

Ingredients:

Imli – 1 /4th cup Paste
Salt – 1 ½ tsp
Sugar – 3-4 tsp
Roasted Cumin powder – 1/4th tsp
Black Pepper Powder – 1 /4th tsp

Mix all things and make a liqiud thin paste. Use seadless IMLI or remove the seeds while making the paste.

For Garnishing:

Ingredients:
Onion – 1 cup chopped
Coriander Leaves – 1 /4th cup Chopped
Tomato – 1/2cup chopped
Black salt – To taste
Curd – 10-12tsp(thin liquid paste)
Roasted Cumin Powder – 6-8tsp
Thin Sev -- 1/2 cup approximate

Making samosa chaT:

Take two pieces of samosa in a plate. Crush both SAMOSAs and put following items one by one over it :

1. CHOLE
2. Curd
3. Coriander Chutney
4. Imli Chutney
5. Chopped Tomato and Onion
6. Cumin Powder and black Salt (or Chat Powder)
7. SEV (preferrably thin, I couldn't get thin when I prepared this)
8. Coriander Leaves

The above samosa chat prepration was for one plate. Please follow the same steps for other plates.

Happy Cooking :)

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Chana Chat Recepie: (Channa Chaat)

Ingredients:

• 2 Cups chana
• 1 Cup paneer
• 1 Cucumber
• 1 Onion
• 2 tbsp Tomato ketchup
• 1 tsp Chaat masala
• 2 tsp Coriander leaves

How to make Chana Chat:

Cut paneer into cubes.

Peel the cucumber and cut into pieces.
Chop the onion.
Mix paneer cubes, chana, cucumber pieces and chopped onions.
Add chaat masala and tomato ketchup.
Adorn with coriander leaves.
Chana Chat is ready.

Prepration Time:
1 hour Approx.

Cook Time:
10 Mints
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Chicken Marengo (Chiken Maringow)

Ingredients

Butter 1 tbsp
Virgin Olive Oil 2 tbsp
Onion(sliced) 1
Garlic Cloves 2
Chicken thighs(Skinned) 12
All-Purpose Flour 2 tbsp
Grape Juice 1 cup
Caned Toamtoes(crushed) 400 gms
Tomatoe Paste 1 tbsp
Sugar 1 tsp
Salt & Ground Pepper to taste
Prawns(Peeled) 225 gms
Fresh Coriander(chopped)1/4 cup


Method



  1. Melt butter with oil in a large flame proof casse-role, add onion & garlic, & saute gently until soft.

  2. Add chicken & sprinkle flour, then saute over moderate heat, turning chicken constantly, until it is golden brown on all sides.

  3. Add grape juice and stir to loosen the sediments from the pan,then add tomatoes and bring to a boil, stirring.

  4. Lower heat and add tomato paste, sugar, and salt and pepper to taste.

  5. Cover & simmer for 40 minutes.

  6. Add prawns to the pan, stir well until coated in sauce, and heat through for a few minutes.

  7. Remove pan from heat and stir in coriander.

  8. Taste for seasoning.

  9. Serve hot, straight from the casserole.
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Hyderabadi Mutton Biryani






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Honey Chilli Chicken

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Chinese Egg Drop Soup

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Chinese Vegetables

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Chicken In Garlic And Tomato Sauce

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Asian Chicken Recipe

Ingredients -

4 Boneless Skinless Chicken Breast halves

2 tablespoons Butter


1 cup Teriyaki Sauce


1/2 cup Dry White Wine


1/2 cup Orange Marmalade


1 teaspoon Minced Garlic

Preparation:

In a large non-stick skillet, brown chicken on both sides in butter about 2 minutes. Combine the teriyaki sauce, wine, marmalade and garlic and pour over chicken. Bring to a boil, reduce heat, cover and simmer for 10-15 minutes or until no longer pink in the center.
Serves 4
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Asian Beef Salad

Ingredients:

12 oz flank marinating steak

2 tbsp fish sauce

2 tbsp lime, juice

2 tbsp Hoisin sauce

4 tsp minced ginger, root

1 tbsp dry sherry

1 clove garlic, minced

1/2 tsp Asian chili paste

1/2 tsp sesame oil

8 cup torn red leaf lettuce

2 cup snow peas

1 sweet red pepper, thinly, sliced

1/2 small English cucumber

1 cup beans, sprouts

1 tbsp balsamic vinegar

1/2 tsp granulated sugar

2 tbsp olive oil



Directions:

Place steak in large shallow dish. Whisk together fish sauce, lime juice, hoisin sauce, ginger, sherry, garlic, chili paste and sesame oil; pour over meat, turning to coat. Cover and refrigerate for at least 8 hours or for up to 24 hours.

Place lettuce in large salad bowl. In saucepan of boiling water, cook snow peas for 2 minutes or until tender-crisp. Drain and chill under cold running water; drain again and pat dry. Add to salad bowl. Add red pepper.

Slice cucumber in half lengthwise; slice thinly crosswise and add to bowl. Add bean sprouts. Reserving marinade, place flank steak on foil-lined baking sheet. Broil, 6 inches (15 cm) from heat, turning once, for about 10 minutes or until medium-rare. Transfer to cutting board and tent with foil; let stand for 5 minutes. Meanwhile, in small saucepan, bring reserved marinade to boil; boil gently for 5 minutes. Remove from heat. Whisk in vinegar and sugar; gradually whisk in olive oil. Let dressing cool slightly.

Slice meat diagonally across the grain into thin slices; add to salad bowl. Pour dressing over top; toss gently to coat lightly.
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Fried Rice Recipes

Fried rice is a popular component of Asian cuisine. It originated as a home dish from China around 4000 BC, generally made from cold leftover rice fried with other leftover ingredients. Later it became a more elaborate dish, made from fresh ingredients, and often served as the penultimate dish in Chinese banquets (just before dessert).
There are dozens of varieties of fried rice, each with their own specific list of ingredients. In Asia, the more famous varieties include Yangzhou and Fujian fried rice. In the West, Asian restaurants catering to non-Asian clientele have invented their own varieties of fried rice including egg fried rice, Singaporean (spicy) fried rice (which is actually not generally available in Singapore) and the ubiquitous 'special fried rice'.Ingredients used in fried rice are very varied. They include vegetables such as carrots, bean sprouts, celery, peas, and others, as well as meats such as chicken, pork, shrimp or spam, or possibly alternatives like tofu. Often cooked in a wok, it includes vegetable oil or animal fat to prevent sticking, as well as for flavor. Bits of egg provide color in many dishes. Chilli or chilli sauces often add a piquant touch to this dish or are offered in a small dish separate to the rice. Many cooks season the fried rice with black pepper. Soy sauce gives fried rice its brown color and salty taste. Often, onions and garlic add complexity and extra flavor. It is popularly eaten either as an accompaniment to another dish or, alternatively on its own as a course by itself.Popular garnishes include fried shallots, sprigs of parsley, carrots carved into intricate shapes or sliced chilli sprinkled on top of the heaped rice. Many foodstands found on the streets across Southeast Asia will serve fried rice on the spot expecting the customer to choose which garnishes to add.
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