- Rice 1 kg
- Boneless Chicken (cubed)1/2 kg
- Salt as per taste
- Garlic paste 1 tsp
- Spring Onions 3-4
- Carrots (chopped) 2 medium
- Cabbage (chopped) 1 small
- Vinegar 2 tbsp
- Soya Sauce 4 tbsp
- White Pepper Powder 1 tbsp
- Sugar 1 tbsp
- Chinese Salt 1 tsp
- Eggs 3
- Cooking Oil 4-6 tbsp
- Garnish:
- Green Chillies (chopped)2-3
COOKING DIRECTIONS
- Boil rice and drain the water.
- Cover and refrigerate for 4-6 hours.
- In a wok, heat Cooking Oil on medium heat for 2-3 minutes and saute garlic for 1-2 minutes.
- Then add chicken and stir-fry until water from the chicken dries.
- Add rice and mix well with the help of two spoons until hot.
- Add cabbage,carrots and spring onions and mix well for a minute.
- Then add salt,sugar ,white pepper and chinese salt and mix well.
- Beat eggs with salt and a pinch of white pepper and pour it on the rice.
- Add vinegar and soya sauce in the end and mix well.
- Dish out,garnish and serve hot.
INGREDIENTS
- Chicken :cubes cut into a centimeter cube pieces 400 grams
- Spring onions: a whole bunch finely chopped
- Soya sauce: 2 table spoon or more to taste
- Black pepper: one tea spoon
- Chili flakes: one table spoon
- Red chili powder: half tea spoon
- Green coriander leaves: one bunch (hand full) finely chopped
- Readymade pastry for spring rolls
- Oil:
- Salt: to taste(not more because it’s got soy sauce already in it
- Oil for deep frying : one liter
COOKING DIRECTIONS
- Heat the oil in the pan and when its heated put the chicken cubes into it
- fry it for 5 minutes then put soy sauce, salt, black pepper, red chili flakes, red chili powder.
- Now cook it for 15 Min.
- after its cooked remove it from the wok and let it get cool
- Now add the finely chopped spring onion and the coriander, mix it well and fill it into the pastry to make spring rolls and deep fry them on high heat for 3 to 5 minutes
- 10-12 bhindi or landyfingers.(slit 1 bhindi in 2 parts vertically)
- 1tbsp vinegar
- 1tsp crushed red chilly flakes
- 1 tsp powdered red chilly (if u like spicy food)
- 1tsp turmeric
- 1 tsp corriander powder
- 1 tsp chat masala
- 1 cup gram flour
- 1 tbsp cooking oil for flour
- cooking oil for frying
- corriander leaves
- mint leaves
- salt to taste
COOKING DIRECTIONS
- Take ladyfinger pieces in a bowl and marinate it with red chilly,salt,turmeric,vinegar,corriander powder and chat masala.
- Keep it aside for atleast 10 minutes take gram flour and add salt with 1 tsp of red chilly and 1 tsp of turmeric in it with 1 tbsp oil.add chopped corriander leaves and mint leaves in it and mixx well
- Add water to make batter but batter should be little thick for nice coating.
- Heat oil in pan and coat bhindis with this batter and deep fry.
- First keep the flame high and then turn it little slow so that the ladyfingers get softened and then again fry it on high flame
- Yummy bhindi pakoras are ready
- Evaporated milk (fat-free or low-fat OK) 1 can
- Sweetened condensed milk (low-fat OK) 1 can
- Heavy cream 1 cup
- Cardamom powder 1 tsp
- Walnut pieces, divided 1/2 cup
- Dried figs 8
- Milk or water 1/2 cup
COOKING DIRECTIONS
- Place the figs in a bowl with 1/2 cup milk or water.
- Microwave for a minute, then cover the bowl and let the figs soak for 10-15 minutes to soften and dehydrate.
- Chop the figs into small pieces.
- Mix together the evaporated milk, condensed milk, cream, half of the walnuts and half of the fig pieces.
- Process with immersion blender/ food processor / regular blender for a few seconds.
- Add the cardamom and the rest of the walnut and fig pieces to the kulfi mixture and stir in.
- Pour the mixture into a container and freeze for several hours till solid.
- Lining the container with plastic wrap is an easy way to unmold the kulfi without a mess.
- Freeze in popsicle molds for individual servings.
INGREDIENTS
- Mutton large cube cut 1 kg
- Green chilies 6 nos fine chop
- Onion 2 large size fine chop
- Ginger garlic 2 tbs
- Salt 1 1/2 tea spoon
- Water 1 liter
- Yogurt 750 grm
- Cardamom large 8 nos
- Cinnamon (dar chini) 7 stick
- Whole red chili 12 round shapes
- Oil 1/2 cup
- Green chilies and green coriander for garnishing
COOKING DIRECTIONS
- Take deep pan put mutton, onion, ginger garlic and all spices beside whole red chilies add water. Cover pan with lid cook for 35 minutes.
- Add oil in mutton stir well until oil become on top.
- Whip the yogurt and put into mutton add whole red chilies cover with lid cook until the mutton become tender garnish with chilies and coriander
Ingredients:
- 1 medium onion, chopped finely
- 3 tbsp olive oil
- 2 tsp garlic paste
- 1 tsp of dried basil leaves
- 1 tsp oregano
- 1 cup of pureed tomato ( blanch the tomatoes, remove the skin and blend it)
- salt to taste
- pepper powder to taste
- 2 tsp tomato sauce ( ketchup )
- 1 small capsicum ( chopped finely and crushed )
- 1 cup penne pasta
- Shredded cheese to taste
- Cherry tomatoes to garnish
Method:
- Boil the pasta in enough water along with salt and few drops of oil.
- Once the pasta is cooked, drain the water and set it aside.
- In a pan, take the oil and add the chopped onion. Cook for 2 minutes
- Add the garlic paste and crushed capsicum.
- Add the basil leaves and oregano. Cook for 5 minutes.
- Now add the tomato puree and tomato sauce. Mix well.
- Cover the pan with a lid and cook on low heat for 10 minutes.
- Remove the lid and add salt and pepper.
- In a serving bowl, put the pasta and pour the sauce over it.
- Garnish with shredded cheese and cherry tomatoes.
- Ready to serve
