Thursday, 31 October 2013

Chicken Rice Paper wrap


Chicken Rice Paper wrap

Ingredients:

·         Boneless Chicken -300 gams.
·         Onion Chopped-1 no.
·         Ginger- garlic  chopped-1 tbsp.
·         Light soya sauce-1 tsp.
·         Tabasco sauce-1 tsp.
·         Salt- To taste
·         Rice paper-4 nos.
·         Fresh Lettuce leaf-4 nos.
·         Boiled Glass noodles-3 cups
·         Green chili chopped-2-3 nos.
·         Black pepper powder-1/4 tsp.
·         Olive oil- 2 tbsp.

Method:
·         Marinate chicken first with light soya sauce, Tabasco sauce  and Salt. Keep 15 minutes. Boil  and remove from heat.
·         Take a pan .Heat  with 1 tbsp. of oil. Lightly fry the onion, ginger and garlic chopped. Put in it chicken, salt and green chili chopped. Mix well and cook for 1 minutes.
·         Mix salt and Black pepper with glass noodles.
·         Immerse an individual sheet of rice paper in water and remove after only a few seconds, leave it on a towel for one minute to soften.
·         Place a rice paper on a plate and put a lettuce leaf on a centre of the rice paper. Arrange glass noodles on it and spread chicken over it.
·         Fold in both sides  of the rice paper. Then fold up the paper over the filling. Keep aside.
·         Take  a pan with hot 1 tbsp. of oil. Shallow fry the prepared preparation
·         serve hot with sauce and salad.

Wednesday, 30 October 2013

Chicken varta


Chicken varta
Serve for 2
Ingredients:

·         Boneless chicken-400 grams.
·         Onion chopped-3 nos.
·         Garlic-Ginger paste-2 tbsp.
·         Tomato chopped- 2 nos.
·         Chopped Green chili-3-4 nos.
·         Curd-1 cup
·         Cashew nut paste-2 tbsp.
·         Fresh cream-1/2 cup
·         Bay leaf-1-2 nos.
·         Green cardamoms- 3 nos.
·         Clove- 3-4 nos.
·         Kashmiri red chili powder-1 tsp.
·         Coriander powder-1/2 tsp.
·         Cumin Powdere-1/2 tsp.
·         Fresh coriander chopped- for garnishing
·         Butter-2 tbsp.
·         White oil- 1 tbsp.

Method:

·         Take a kadai. Heat oil and butter. Fry the chicken lightly. Remove from heat and keep aside.
·         Now in the hot remaining oil put  cardamoms, clove and bay leaf .When being to crackle put onion & ginger-garlic paste. Cook for 1 minute.
·         Then put chopped tomato and green chili. Mix well & cook for a few minutes.
·         When the oil is being floating put the chicken and salt as per taste in it and mix well.
·         Now put beaten curd, cashew nut paste and fresh cream. Mix &cook  for 2 minutes ,Put cumin powder, Kashmiri red chili powder, coriander powder and  little bit sugar. Cook 5 minutes. Then  put little amount of hot water and leave it to boil for 15 minutes with law flame.
·         When done  off  the gas oven and give a standing time.
·         Serve  hot  with bread or paratha garnishing fresh coriander leaf and fresh cream.

Tuesday, 29 October 2013

Spicy Chicken


Spicy Chicken

Serve for 2
Ingredients:
·         Chicken with bone(cut in to big pieces)-350 gams

    For marinating:
·         Chopped onions-2 nos.
·         Chopped ginger- 2 tsp.
·         Chopped garlic-2 nos.
·         Yogurt-1 cup
·         Roasted peanuts-1 tsp.
·         Cashewnuts-1 tsp.
·         Kashmiri red chili powder-1 tsp.
·         Dry whole red chili-2 nos.
·         Salt – to taste
·         Keora Water - 1 drop.

        For gravy:
·         Onion slice-1 medium
·         Tomato chopped-1 medium
·         Bay leaf-1 no
·         Salt – to taste
·         Sugar- 1 tsp.
·         Green chili-2 nos.
·         Green cardamoms(roasted and crashed)-2-3 nos.
·         Mace & nutmeg powder(lightly roasted and then make powder)-1/4 tsp.

Method:
·         Heat a frying pan. Put oil. When hot  ,fry  chopped onion, garlic and  ginger  until brown. Remove from heat and paste it with yogurt, peanuts and cashew nuts ,dry whole red chili.
·         Marinate the chicken with this paste, little bit salt, and Kashmiri red chili powder and keora water. Keep in refrigerator for 2-3 hours.
·         Heat a kadai. When oil is hot lightly fry the onion slice and tomato and bay leaf.
.     When done pour the chicken. Cook for 2-3 minutes. Put sugar, salt as per taste and mix well. Then pour hot water and green chili slices.
·         Leave it to boil with cover and law flame for 20 -25 minutes.
·         In the meantime take a small pan with ghee. Heat it and put cardamom powder , nutmeg –mace powder in it.mix well removing from heat.
·         open the lid and spread it over the chicken.
·         Serve hot with Indian bread.

Tuesday, 1 October 2013

Cardamom cake

      Ingredients:

  • Plain flour-1 cup
  • Sugar powder-1 cup
  • Cream milk- ¾ cup
  • Milk maid-1/4 cup
  • Butter-1/2 cup
  • Vanilla essence-1 drop
  • Cardamom powder -1/2 tsp.
  • Cardamom essence-2 drops
  • Egg -3 nos.
  • Chopped dry fruits (Cashewnuts,apricot,walnuts,Raines)-1 cup
  • Baking powder -1/2 tsp.
  • Vinegar-1/4 tsp.


Method:

  • Take milk in a small mixing bowl. Milk should be of room temperature. Spread vinegar on it. Don’t shake. Leave it ½ an hour.
  • In a big another mixing bowl mix flour, baking powder and sugar powder.
  • In a another bowl beat well the egg. Mix with it gradually butter, milk, milk maid, cardamom powder and essence and vanilla essence. Blend well.
  • Now pour slowly this egg mixture in the flour and make a smooth batter. Mix the chopped dry fruits with it and leave beside one tbsp. for garnishing.
  • In a baking mould grease butter or oil, then spread flour and pour the cake batter. Spread on it rest dry fruits chopped.
  • Preheat the oven 190 degree centigrade.
  • Bake for 40-45 minutes and its ready to eat.
  • Can be serve with Tea.