LEMON PEPPER CHICKEN

 

Prep Time : 3 - 4 hours
Cooking Time : 35
Serve : 3
INGREDIENTS
Chicken boneless pieces  -  1 kg
Whole black pepper - 8 - 10
Green cardamom - 2 - 3
Black cardamom - 2
Cloves - 5 - 6
Red chilly powder - 1 tbsp
Turmeric powder - a pinch
Ginger garlic paste - 1 tbsp
Cumin seeds - 1 tbsp
Clarified butter - 4 tbsp
Green chilly - 4
Lemon juice - 1
Oil - 4 tbsp

METHOD
Take a blender add whole black pepper,cloves,cardamom powder,cumin seeds,ginger garlic paste,red chilly powder, and one tbsp water and ground coarsely
Add lemon juice,pinch of turmeric powder and salt in this paste and mix well.
Marinate chicken with this paste and keep aside for 3 - 4
Add oil in the pan  and add chopped green chilly, cloves, whole black pepper,cardamom powder and chopped ginger garlic in the pan and place the marinated chicken 

pieces .
When cook on one side  turn the side and  put some cardamom powder,cloves powder and black pepper powder  and cook for ten mins.
Serve hot.

MANGO PHIRNI

 

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

INGREDIENTS
Milk      - 3 cup
Soaked rice     -  1/4 tsp
Sugar     - 2 tbsp
Mango pulp   -  1 cup
Cardamom powder  - 1/4 tsp
Raisins   -1 tbsp
 Crushed pistachio - 1 tbsp
Mango chunks - 2 tbsp

METHOD
Wash and soak the rice for half an hour and grind coarsely
Boil milk in a thick bottom vessel.
Once boiled keep it in a low flame.
Add rice paste and mix well.
Stir in between thickening the milk.
Cook well till it gets thick .
Add sugar,raisins and cardamom powder.
Once cooled,add mango pulp and mix well.
Take a bowl  add mango phirni and lastly add mango puree
Garnish with mango chunks ,pistachio and 

GARLIC NOODLES

 

PrepTime : 15

Cooking Time : 15 mins

Serve : 2

INGREDIENTS
Noodles      -  200 gms
Schezwan sauce        -   2 tbsp
Chilly garlic sauce      -  2tbsp

           
Chopped spring onions   - 1 cup

               
Garlic paste       -   1 tsp

              
Olive oil     -  2 tbsp         

     

Salt    -  to taste                                   -                                      

METHOD
Heat water in a wok.
Add noodles and boil it.
Wash in a cold water and strain it.
Brush the oil in the noodles.
Add schezwan sauce,chilly garlic sauce and spring onion and mix well.
Heat oil in a wok, add garlic paste and saute for 1 mins.
Add noodles and cook on a high flame for 3 - 4 mins.

Add salt and sauces and mix well

Serve immediately.

RED SAUCE PASTA

 

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

INGREDIENTS
For pasta
Water  - 5 cup
Salt - to taste
Pasta  - 2 cup
For red sauce 
Tomato  - 5
Whole red chilly - 2
Olive oil - 2 tbsp
Finely chopped garlic  - 2
Finely chopped onion - 1
Chilly flax  - 1 tsp
Herbs  - 1 tsp
Black pepper powder  - 1/4 tsp
Salt - to taste
Tomato sauce - 2 tbsp

METHOD 
Cook the tomato in a pan,add garlic cloves,onion in it.
Add water and season with salt .
When tamator boil turn off the flame,once cooled make a paste.
Now in other pan heat olive oil and add onion and garlic and also add tomato puree,cook until it reduce to half.,.Keep aside.
For pasta
Heat 1 tbsp oil and water in a pan.
Boil the pasts and strain it.
Toss the pasta with the tangy tomato sauce and serve immediately .

EGG BIRYANI

 

Prep Time : 15 mins
Cooking Time : 30 mins
Serve : 4

INGREDIENTS
Hard boiled eggs - 6
Curd - 1/2 cup
Gobind bhog rice - 2 cup
Clarified butter - 1 tbsp
Oil - 1/4 cup
Chopped green chilly  - 1
Sliced onion  - 2
Cinnamon  - 1 inch stick
Green cardamom - 2
Black cardamom - 1
Whole black pepper - 3 - 4
Cloves - 2 - 3
Ginger garlic paste - 1 tbsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Salt - to taste
METHOD
Boil and peeled the eggs and fry it
Heat oil and clarified butter in a pan,add cinnamon,cumin seeds,cloves,cardamom.and whole black pepper to crackle.
Add chopped onion and fry until light brown.
Add ginger garlic paste and all dry ingredients and 2 tbsp water and mix well.
Stir fry until oil separate  from the spices
Add curd and mix well.
Add green chilly and salt and mix well.
Now add egg and mix well
Turn off the flame.
Wash and soak rice for 30 mins
Heat clarified butter in a pan and fry the rice
Take a rice cooker and add the rice, four cup of water and fried egg with all the spices
Cover and cook in a rice cooker for fifteen mins.
Serve hot with raita.