Friday, 14 December 2018

SPICY RED CHICKEN CURRY


Prep Time : 15 mins
Cooking Time : 30 mins
Serve : 2

INGREDIENTS
Chicken pieces  -  500 gms
Kashmiri red chilly powder  - 1 tsp
Coriander powder  -  1 tsp
Turmeric powder
Garam masala powder  - 1 tsp
Ginger garlic paste  - 2 tsp
Salt  - to taste
Whole red chilly  - 6
Curd  - 2 tbsp
Chopped onion  -  2
Oil  -  4 tbsp

METHOD
Marinate chicken with 1 tsp ginger garlic paste,salt,curd,kashmiri red chilly powder,coriander powder,turmeric powder.
Keep aside for 30 mins.
Soak whole red chilly in water for 15 mins and make a paste.
Heat oil in a pan.
Add onion and fry until transparent.
Add marinated chicken pieces and cook in a low flame for 4 - 5 mins.
Add red chilly paste and one cup of water and cover it and cook in a slow flame for 20 mins.
Turn off the flame .
Garnish with coriander leaves and serve with rice


Thursday, 13 December 2018

GULABJAMUN IN CARROT BURFI



Prep Time : 45 mins
Cooking Time : 60 mins
Serve  : 8

INGREDIENTS
For carrot burfi
Carrot/gajar  -  2 kg
Milk  -  2 liter
Mawa/whole dried milk  -  1/2 cup
Clarified butter  -   4 tbsp
Sugar  -  1/2 cup
Cardamom powder   -  1/4 tsp
For gulabjamun
Whole dried milk / mawa   - 2 cup
Cottage cheese / paneer     - 1 cup
All purpose flour / maida  -   2 tbsp
Milk      - 4 tbsp
 Clarified butter / ghee    - 1 tbsp
Sugar      - 1 cup
Water  -  1 and 1/2 cup
Cardamom powder   -  1/4 tsp
Baking powder  -  a pinch
Oil    -   for frying


METHOD
For carrot burfi
Wash and chop the carrot.
Pressure cook the chopped carrot and milk.
When cooker release the whistle switch off the flame.
Once cooled,open the lid.
Heat clarified butter in a pan and transfer the carrot
 Stir continuously till thick.
Simmer the flame,when the mixture(milk and carrot) gets dried add mawa and sugar and saute for 4 - 5 mins.
Add cardamom powder and dry fruits and mix well.
Spread  in the grease plate and after two hours cut in a square shape
For gulabjamun
Grate the mawa /whole dried milk and cottage cheese / paneer and mix well.
We mash the cottage cheese / paneer and mawa /whole dried milk very well and make a soft and smooth dough.
Add all purpose flour / maida,baking powder,milk and clarified butter/ghee and mix well.
Divide the dough in equal size balls.
Roll each balls between your palms.
All the balls are made in the same way.
Heat enough oil in a pan for deep frying.
Fry the gulab jamun on low heat till golden brown.
Drain in paper napkin.
Again heat the pan.
Add sugar and water till sugar disloves.
Keep it medium flame for 8 - 10 mins.
When it gets stick it means syrup is ready add cardamom powder.
Place the gulab jamun in the sugar syrup.
After two hours squeeze the gulabjamun and cut into two pieces and place in the middle of the carrot burfi







BROCCOLI SOUP


Prep Time : 10 mins
Cooking Time : 15 mins
Serve : 2

INGREDIENTS
Broccoli  - 1 cup
Butter  - 1 tsp
Almonds  -  4 - 5
Salt  - to taste
Black pepper powder  - 1/4 tsp
Vegetable stock  -  2 cup

METHOD
Wash and chop broccoli.
Boil broccoli pieces with 1/4 cup of water and salt in pressure cooker
When cooker release the whistle  turn off the flame
Soak almonds in warm water for fifteen mins.
Once cooled to make a paste of broccoli and almonds
Heat butter in a pan.
Add broccolli almonds paste and two cup of vegetable stock.
Add black pepper powder and cook for five mins in medium flame.
Serve hot.







Wednesday, 12 December 2018

VANILLA ICE CREAM WITH GULAB JAMUN


Prep Time : 30
Total Time :5hours

INGREDIENTS
For vanilla ice cream
Milk(full cream)    - 5 cup
Sugar   -  2 tbsp
Fresh cream    -  1 cup
Vanilla essence   - 1/2 tsp
Custard powde  1 tsp
For gulab jamun
Whole dried milk / mawa   - 2 cup
Cottage cheese / paneer     - 1 cup
All purpose flour / maida  -   2 tbsp
Milk      - 4 tbsp
 Clarified butter / ghee    - 1 tbsp
Sugar      - 1 cup
Water  -  1 and 1/2 cup
Cardamom powder   -  1/4 tsp
Baking powder  -  a pinch
Oil    -   for frying

METHOD
Grate the mawa /whole dried milk and cottage cheese / paneer and mix well.
We mash the cottage cheese / paneer and mawa /whole dried milk very well and make a soft and smooth dough.
Add all purpose flour / maida,baking powder,milk and clarified butter/ghee and mix well.
Divide the dough in equal size balls.
Roll each balls between your palms.
All the balls are made in the same way.
Heat enough oil in a pan for deep frying.
Fry the gulab jamun on low heat till golden brown.
Drain in paper napkin.
Again heat the pan.
Add sugar and water till sugar disloves.
Keep it medium flame for 8 - 10 mins.
When it gets stick it means syrup is ready add cardamom powder.
Place the gulab jamun in the sugar syrup.
After one hour ready to serve
Boil the milk and simmer the gas till it gets thick.
Cook well till the milk is reduced to 1/4 and thick.
Mix the custard powder and sugar in two tbsp of cold milk.
Add the custard mixture into the milk and mix well.
When it cool mix the fresh cream and vanilla essence and churn in the blender.
Pour the mixture in the vessel and add gulab jamun in it and place  in the freezer.
After five hours it would have completed formed.
Yummy ice cream is ready.









RASGULLA PUDDING



Prep Time : 20 m ins
Total Time  : 20 mins
Serve  : 4

INGREDIENTS
White rasgulla   -   8
Vanilla ice cream  -  1 brick
Chopped banana   -  1 cup
Pomegranate seeds   -  1 cup

METHOD
Squeeze the sugar syrup of rasgulla and place in the bowl.
Add melted vanilla ice cream at the top of the rasgulla.
Add fruits at the top of the  vanilla ice cream..
Serve chilled.




GARLIC DAL SOUP


Prep Time : 15 mins
Cooking Time : 15
Serve : 2

INGREDIENTS
Masoor dal  - 1/4 cup
Yellow moong dal  - 1/2 cup
Turmeric powder - 1/2 tsp
Lemon juice - 2 tbsp
Garlic - 2 - 3 pods 
Butter  - 1 tbsp
Salt  - to taste

METHOD
Boil dal,garlic pods and salt with two cup of water.
Once cooled strain it and reserve the water.
Grind to make a paste
Heat butter in a pan.
Add two cup of vegetable stock and reserve water and boil it
Serve hot





Tuesday, 11 December 2018

FRIED RICE


Prep Time : 10 mins
Cooking Time : 15 mins
Serve : 2

INGREDIENTS
Chopped garlic  -  1 tsp
Chopped ginger  -  1 tsp
Finely chopped carrot    -  2 tbsp
Finely chopped beans     -   2 tbsp
Finely chopped capsicum  -  2 tbsp
Finely chopped spring onion   -  2 tbsp
Whole red chilly  -  1
Soy sauce  - 1 tbsp
Chilly sauce  -  1/2 tsp
Oil   -   2 tbsp
Black pepper powder  -  1/4 tsp
Salt  - to taste

METHOD
Heat oil in a pan.
Add ginger garlic and whole red chilly and saute for one mins.
Add all the veggies and saute for two to three mins.
Add soy sauce and chilly sauce and mx well
Add boiled rice,salt and black pepper and toss it.
Serve hot