Chicken Lollipop

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Ingredients:
Makes : 12 Chicken Lollipops

For Marinating 

Chicken Wings /Drummettes : 6 nos (skinless chicken) (I have used Chicken Wings)
Garlic Paste : 1/2 tsp
Red Chilly Sauce or Red Chilly Paste : 1 tsp (To make redchilli paste immense 7 to 8 dry chillies in water for 5 mins before made into paste)
Soy Sauce : 2 tsp
Vinegar or Lime Juice : 1/2 tsp
White Pepper Powder : 1/2 tsp or can substitute with black pepper powder
A pinch of Ajinnomotto (optional)
Spring onion : 4 (finely chopped) (Keep half of portion for garnishing)
Corn Starch : 2 tbsp
All Purpose Flour : 2 tbsp
Cooking oil : Enough to deep fry
Eggs Yolk : 2 (beaten)
Salt to taste

For Sauce : 

Red Chilli Sauce or Red Chilli Paste : 1tbsp
Honey : 1tbsp
Water : 2 tbsp or else you may use your own sauce recipe if you wish

Method of Preparation :

1. Wash and clean the chicken drummette or chicken wings and drain the water from the pieces. Each chicken wing can be made into 2 lollipops, one portion closer to the shoulder and another portion away from the shoulder.
2. With a paring knife, cut the tendons at the narrow end of each drummette. Push the meat down as far as possible without removing the meat completely, to form a round lollipop shape. If using wings, cut around the thin tip of each chicken wing to loosen the meat around the joint. While holding the base, push the meat down and pull out and toss the smaller bone. Remove any flesh left on the thin end with a clean towel.
3. Mix the marinade ingredients in a wide bowl and whisk together all the ingredients for the marinade. Add the wings and gently toss to coat. Place in the refrigerator to marinate for 1-2 hour.
4. Heat the sufficient oil in wide pan until just beginning to smoke. Working in batches, fry the chicken on a medium flame for 3-5 minutes or until golden brown on all sides. (Note : The lollipops need to cook properly inside, so oil should not be too hot or else outside will get brown too quickly leaving the insides uncooked).

5. Drain the excess oil on paper towel and keep it aside.

6. In a small sauce pan, heat up the water and chili sauce or chilli paste. When the mixture begins to simmer, stir in the honey.
7. Remove from heat and drizzle over chicken lollipop.
8. Garnish with chopped spring onion and serve hot & Enjoy!!

Yellow Cucumber Salad

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Yellow cucumber is peeled and chopped finely. Oil is seasoned with spices and added to the chopped cucumber. Dried mint and lemon juice brings out distinct flavor to this salad. Serve yellow cucumber salad chilled if desired.
Makes: around 2 Servings of Yellow Cucumber Salad.

Ingredients:                  
Yellow Cucumber 1
Green Chiles 1 – 2
Lemon Juice few Drops
Dried Mint Leaves a big Pinch
Black Sesame Seeds 1/4 tsp
Cumin Seeds a big Pinch
Salt to Taste
Oil 1/2 tsp

Method of preparation:
Wash and slit the green chiles vertically.
Wash, peel and halve the yellow cucumber.
Discard the seeds and finely chop the cucumber.
Rub dried mint leaves between fingers to make into fine powder.
Heat oil in a pan, add cumin seeds, black sesame seeds and the green chiles.
Fry for a minute or until cumin seeds change color and remove from heat.
In a mixing bowl, mix together chopped yellow cucumber, above fried spices with green chile, dried mint leaves, lemon juice and salt.
Leave aside for few minutes before serving yellow cucumber salad.

Notes: Make sure cucumber is not sweet.

Suggestions: Adjust lemon juice depending on the tartness of the cucumber.

Variations: You can also add finely chopped cilantro to the cucumber salad.

Mixed Vegetable Cutlet

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Choice of mixed vegetables (cauliflower, carrot, potato, green beans, peas etc) are cooked and mashed along with boiled vermicelli. The mixture is made into patties and rolled in bread crumbs and deep fried till golden brown. Serve mixed vegetable cutlet with ketchup or with any chutney of your choice.
Makes: around 2 Mixed Vegetable Cutlet.

Ingredients:

Roasted Vermicelli 1/4 Cup         
Potato 1 Small
Cauliflower few Florets
Carrot 1/2 of Small One
Green Beans 3
Green Peas 1 Tbsp
Green Chiles 1
Ginger 1 inch Piece
Cumin Seeds a Pinch
Garam Masala a Pinch
Cilantro few Sprigs
Curry Leaves 1 – 2
Salt to taste
Bread Crumbs few Tbsps
Oil 1/4 tsp + for Deep Frying or Shallow Frying

Method of preparation:
Wash, remove ends, peel and chop the carrot into small pieces.
Peel and roughly chop the potato.
Wash, remove ends and finely chop the green beans.
Remove stems, wash and finely chop the green chile.
Peel and mince the ginger.
Wash and finely chop the cilantro.
Wash and finely chop the curry leaves.
Bring to boil a cup of water, add vermicelli and cook on low flame for couple of minutes for vermicelli to absorb all the water.
Cook on high flame for couple of seconds if there is any extra moisture.
Remove the vermicelli onto a bowl and make sure its cooked through.
Steam all the vegetables (cauliflower, carrot, green beans, green peas and potato) or boil them in little water till done.
Heat quarter tsp of oil in a pan, add cumin seeds.
When cumin seeds start to sizzle, add green chiles, ginger and curry leaves.
Fry briefly, remove from heat and add the garam masala to the hot oil.
In a mixing bowl, add the above tempering, all the cooked vegetables, cilantro, salt and cooked vermicelli.
Lightly mash everything together and divide the mixture into 2 – 3 portions.
Form each portion into a ball and roll it in bread crumbs.
Lightly flatten the rolled mixture and keep aside.
Repeat the same with remaining portions.
Heat oil for deep frying on medium – low heat.
When oil is hot, slowly drop the mixed vegetable cutlet into the oil and deep fry till golden brown on both sides.
Remove the mixed vegetable cutlet onto a absorbent paper.
Serve mixed vegetable cutlet with ketchup or with any chutney.

Notes: Make sure to cook the vermicelli right.

Suggestions: If vermicelli is not cooked and doesn’t feel little mushy. Pour some more hot water and cook till done.

Variations: Also add your choice of mixed vegetables to the mixture.

Mixed Vegetable Bread Rolls

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Mixed vegetables (potato, carrot, peas..) is boiled and mashed with spices and herbs. It is then stuffed in damp bread slices and shallow fried or deep fried till brown and crisp. Serve mixed vegetable bread rolls with chili sauce or with ketchup.
Makes: around 5 Mixed Vegetable Bread Rolls.

Ingredients:                        
Bread Slices 5
Potato 1
Carrot 1 Small
Fresh Peas 2 Tbsps
Green Chiles 1 – 2
Ginger Garlic Paste 1/4 tsp
Garam Masala 1 tsp
Cilantro few Sprigs
Salt to taste
Bread Crumbs 2 Tbsps
Oil for Deep Frying + quarter tsp

Method of preparation:
Peel and finely chop the carrot.
Remove stems, wash and finely chop the green chiles.
Wash, separate cilantro leaves and finely chop them.
Boil the potato in enough water till it turns soft.
Cool the potato to room temperature and peel the potato.
Roughly chop the boiled potato.
In a sauce pot, add half a cup of water and chopped carrot.
Boil till the carrot turns soft, add the frozen or fresh green peas and remove from heat.
Strain the carrots and peas if necessary and cool them to room temperature.
Heat quarter tsp of oil in a pan, add ginger garlic paste and green chiles.
When raw smell of the ginger garlic paste is gone after a few seconds, remove from heat, cool the mixture a bit and add garam masala to the pot.
In a mixing bowl, add boiled potato, carrot, peas, above spice mixture, cilantro and salt.
Mash the mixture with help of a masher into paste.
Leave some of the peas and carrots pieces intact.
Divide the mixture into around 5 equal portions.
Take a wide bowl full of water.
Chop the edges off of the bread slices.
Damp a muslin cloth and cover one bread slice at a time with the cloth.
Dip the covered bread slice in the water for a second and remove.
Squeeze the bread slice wrapped in muslin clothe between the palms to remove excess water.
Take each portion of the mixed vegetable stuffing and place it on the damp bread slice.
Roll one side of the damp bread slice over the stuffing till it touches the opposite side and pinch with wet fingers to seal the edges.
Repeat the same with remaining bread slices and the stuffing.
Roll each stuffed bread roll in bread crumbs and keep aside.
Heat oil in a small pan on medium heat, slowly place the stuffed bread rolls into hot oil.
Fry the bread rolls on both sides till they turn dark golden brown in color.
Remove the bread rolls onto absorbent paper.
Garnish with cilantro and serve mixed vegetable bread rolls with chili sauce or with ketchup.

Notes: Make sure not to over soak the sliced bread.

Suggestions: Make sure the oil is always in medium or medium low heat to ovoid burning the bread rolls. Stuff enough vegetable stuffing to make sure the roll is full and tight. You can also roll the stuffed bread rolls in fine sooji if you don’t have bread crumbs.

Variations: You can also add your choice of vegetables to the stuffing (corn, bell pepper, onion etc…).

Mango Salsa

Fresh ripe mango is peeled and finely chopped. Tomato, onion, cucumber etc are also finely chopped. Lemon juice is added to chopped ingredients and along with cilantro. Serve mango salsa with tortilla chips.
Makes: around 2 Cups of Mango Salsa.

Ingredients:                               
Ripe Mango 1 Small
Onion 1/2
Tomato 1 Small
Lemon Juice 1 Tbsp
Green Chili 1 Tiny
Cilantro few Leaves
Salt to Taste

Method of preparation:
Peel, wash and finely chop the mango discarding the seed.
Peel and finely chop the onion.
Wash, discard the seeds and finely chop the tomato.
Wash and finely chop cilantro leaves.
Remove stem, wash, discard the seeds and white flesh of the green chili and finely chop it.
In a mixing bowl, mix together all the chopped ingredients, lemon juice, cilantro and few pinches of salt.
Leave for couple of minutes before removing into serving bowl.
Serve mango salsa with tortilla chips.

Notes: Make sure to finely chop all the ingredients.

Suggestions: If mango is little tart, reduce the amount of lemon juice.

Variations: Black pepper can also be added for flavor. I often use finely chopped cucumber to mango salsa.

Grilled Corn Chaat

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Corn is dehusked and grilled on all sides till dark brown. Roasted corn kernels are then separated and mixed with chopped onion and tomato along with other spices. Serve grilled corn chaat as a snack.
Makes: around a serving of Grilled Corn Chaat.

Ingredients:

Fresh Corn 1                                       
Onion 1 Small
Tomato 1 Small
Red Chile Powder 1/4 tsp
Salt to Taste

Method of preparation:
Wash and finely chop the onion.
Wash and finely chop the tomato.
In a mixing bowl, mix together with chopped tomato, onion, red chili powder and salt.
Remove the husk and clean the corn.
Hold the handle and place it on a grill.
Alternatively, place the corn on a stove top with direct flame.
Keep turning the corn until all the kernels change color and are cooked.
It makes a crackling noise while its roasting.
Once done, remove the corn onto a plate.
Place the corn vertically on the plate and use the knife to separate the corn kernels.
Add the grilled corn to the mixing bowl and stir.
Serve grilled corn chaat as a snack.

Notes: Make sure to cook the corn on medium – low flame.

Suggestions: Roasting the corn on charcoal grill tastes better than one on the gas grill.

Variations: Add a tsp of lemon juice or grated raw mango to the corn chaat.

Spiced Cashews

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Whole cashews are deep fried in oil till dark golden brown in color. Once the cashews are removed onto a bowl, they are seasoned with red chili powder and freshly ground black pepper powder. Store spiced cashews in a tight jar and serve as a snack.
Makes: around 2 Cups of Spiced Cashews.

Ingredients:
Cashews 2 Cups
Red Chili Powder 1/4 tsp
Black Pepper Powder 1/8 tsp
Salt to Taste
Oil for Deep Frying

Method of preparation:
Heat oil in a deep pan on medium heat.
Once oil is medium hot, fry the curry leaves, remove from pan and keep aside.
Then add the cashews and fry on low flame for around 2 – 3 minutes or until cashews are dark golden brown in color.
Divide the cashews into batches if the deep frying pan is small and can’t fit all the cashews at once.
Remove the deep fried cashews onto absorbent paper.
Sprinkle red chili powder, black pepper powder, curry leaves and salt.
Store spiced cashews in a tight jar and serve as a snack.

Notes: Make sure oil is at right temperature.

Suggestions: If oil gets too hot, lower the flame and let the oil come to couple of degrees before adding cashews, else cashews burn as soon as they hit the oil.

Cauliflower in Coconut Milk

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Cauliflower is broken into small florets and fried till golden brown. Coconut sauce is prepared with freshly squeezed coconut milk and spices. Cauliflower is finished in the coconut milk sauce before serving. Serve cauliflower with coconut milk with steamed rice or with roti.
Makes: around 4 Servings of Cauliflower in Coconut Milk.

Cauliflower in Coconut Milk

Ingredients:
Cauliflower Florets 2 Cups
Fresh or Frozen Grated Coconut 1 Cup
Onion 1 Small
Tomato 1
Ginger 1 inch Piece
Cumin Seeds 1/4 tsp
Bay Leaf 1 Small
Cloves 3
Red Chili Powder 1/2 tsp
Salt to Taste
Cilantro few Sprigs
Oil as required

Method of preparation:
Wash and finely chop the cilantro leaves.
Peel, wash and grate the ginger.
Peel, wash and finely chop the onion.
Wash and finely chop the tomato.
Grind coconut with a cup and half of water.
Pass the coconut mixture through a muslin cloth to extract the coconut milk.
Wash and break the cauliflower into small florets.
Chop the florets into halves and keep aside.
Heat a tbsp of oil in a pan, add chopped cauliflower and fry till they turn soft and golden brown in color.
Remove the cauliflower from the pan.
Add a tsp of oil in the same pan, add cumin seeds, bay leaf and cloves.
Fry briefly and stir in chopped onion.
Fry for a minute, stir in ginger paste.
Lower the flame, slowly stir in coconut milk, red chili powder and salt.
Add fried cauliflower, chopped tomato and cook the mixture till the coconut sauce thickens.
Once cauliflower absorbs all the flavors, remove from heat.
Garnish with cilantro and serve cauliflower with coconut milk with steamed rice or with roti.
Notes: Make sure cauliflower is cooked well.
Suggestions: Adjust spice with red chili powder. If cauliflower is not cooked well, put the pan back on low head and cook covered till done.

Gingery Carrot Salad

Prep Time:
20 Min

Cook Time:
2 Min

Ready In:
1 Day 22 Min

 

Ingredients

• 1 pound carrots, cut diagonally into thin slices
• 2 tablespoons cider vinegar
• 1 tablespoon olive oil
• 2 tablespoons Splenda
• 1 clove garlic, grated
• 1/4 teaspoon ground cumin
• 1/4 teaspoon cinnamon
• 1 teaspoon grated fresh ginger
• 1/8 teaspoon seasoned salt
• 1 dash cayenne pepper
• 1/2 cup raisins

Directions

1. Bring a large pot of water to boil. Add carrots, and continue to boil until just tender, about 2 minutes. Rinse with cold water, drain well, and set aside.
2. In a large bowl, whisk together the vinegar, olive oil, Splenda, and garlic. Season with cumin, cinnamon, ginger, salt, and cayenne pepper. Stir in carrots and raisins, and toss with dressing. Cover, and refrigerate at least 4 hours.

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Rich Fruit Plum Cake

Ingredients:-
Dates – 3 cups
Raisins- 2 cups
Cherries(Preserved in Indian way)- 2 cups
Broken Nuts-2 cups
Orange & Lemon Peel- 1/2 cup
Tutty Fruty or other candied fruits (Optional)- 1 cup
Brandy or Rum – 1/2 cup
Chop the fruits fine.Soak them in the alchohol along with nuts and peels and keep in an air tight container for a couple of week.I didn’t use cherries or any candied fruits,but adjusted the quantity with the ones i’ve got.

Dried Fruits & Nuts

All Purpose Flour/Maida – 2 cups
Powdered Sugar – 3 cups(1 cup for caramalizing the sugar)
Butter – 250 gms
Baking powder – 2 tsp
Eggs – 6
Vanilla Essence – 2 tsp
Salt – a pinch( to adjust the sweetness)Powdered Spices – 3 tsp
(Cardamom,Cloves,Cinnamon,Nutmeg,Dry ginger)
Orange juice – 2 tbsp
Method:-
1. Caramelize 1 cup of Sugar.
It can be done by heating a medium sauce pan with 1 cup of sugar and 1 tbsp of water.Stir in continuosly and use only medium heat.The sugar will melt first,then gradually becomes a molten syrup.As it gets hotter,it’ll turn into a dark colored caramel syrup.Now slowly add 1/2 cup of water and stir well immediately before it crystalizes back.(Be careful while doing it,for it can splash and may cause severe burns.).Stir it well to dissolve completely and allow it to cool.

Caramelized Sugar

2.Preheat the oven to 350 degree F.
3.Sift the baking powder and flour well,2 or 3 times.
4.Now mix the powdered spices and the soaked fruits to the flour.Mix well with a spatula and keep aside.
5.Beat butter and powdered sugar till light and fluffy.
6.Now add the eggs one at a time to the beaten sugar butter mixture with a teaspoon of flour after each egg.Beat well.
7.Add the flour mixture alternatively with the cooled caramel and fold in.Remember do not whisk,this can break the fruits.
8.Lastly add vanilla essence ,orange juice and 1 tsp of brandy.Mix everything well using a wooden spatula preferably to one side.

Prepared batter

9.Pour it into a lined baking pan.(Lined with parchment paper or brown paper).
(As i didn’t have the parchment paper with me,I just butter sprayed the pan and sprinkle some flour on it.)

Ready to be baked

10.Bake it in the oven for 45 minutes.
11.Check by inserting a tooth pick and if it comes out clean ,the cake is done.
If its not done reduce the heat to 250 F and bake for another 10- 15 mts or until done.
12.When the cake is baked,remove and immediately sprinkle 1 tbsp of brandy over it.This can enhance the flavour and increases its life span.

Freshly baked plum caked

13.Let it cool .Cut it and serve.
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Mutton Stew

Mutton is stewed with cabbage, rutabaga, carrot, leek, and ginger for a satisfyingly delicious meal.

Prep Time: 20 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 35 minutes

Ingredients:

• 1 Tablespoon butter
• 1-1/2 pounds (700 g) boneless lamb shoulder meat, sliced or in chunks
• 1/4 medium cabbage, in thin wedges
• 1/4 small rutabaga, sliced
• 1 large carrot, in chunks
• 6-inch length (15 cm) leek, in chunks
• Salt
• 2 teaspoons grated fresh ginger
• 1 teaspoon ground black pepper
• 3/4 cup (2 dl) water
• 2-1/2 Tablespoons butter
• 1/3 cup (3/4 dl) flour
• Vinegar
• Sugar

Mutton is stewed with cabbage, rutabaga, carrot, leek, and ginger for a satisfyingly delicious meal.

Prep Time: 20 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 35 minutes

Ingredients:

• 1 Tablespoon butter
• 1-1/2 pounds (700 g) boneless lamb shoulder meat, sliced or in chunks
• 1/4 medium cabbage, in thin wedges
• 1/4 small rutabaga, sliced
• 1 large carrot, in chunks
• 6-inch length (15 cm) leek, in chunks
• Salt
• 2 teaspoons grated fresh ginger
• 1 teaspoon ground black pepper
• 3/4 cup (2 dl) water
• 2-1/2 Tablespoons butter
• 1/3 cup (3/4 dl) flour
• Vinegar
• Sugar

Preparation:

Melt the butter in the bottom of a pot. Add the lamb or mutton, then the cabbage, rutabaga, carrots, and leek. Sprinkle with salt, ginger, and pepper. Pour over water to cover. Bring to a boil and skim well.

Lower heat and simmer, shaking the pot now and then so the meat will not stick, until the meat is tender, 60 to 75 minutes.

Melt the butter and stir in the flour. Gradually add cooking liquid. Season with salt, pepper, vinegar, and sugar.

Arrange meat and vegetables on a platter. Serve with sauce and boiled potatoes. www.tastychoice.blogspot.com

Beef Chilly Fry

Ingredients

Quantity:	Measure:	Ingredients:	Description:
200	Grammes	Beef	Cut in thin long strips
2	Medium	Onions	Mince Onions
50	Grammes	Coriander Leaves (Kothmeer)	Chop Finely
4	Tablespoon	Ghee	For frying
4	Nos	Chillies Red Dry	Remove stems and fry whole chillies
4	Medium	Chillies Green	Fry whole chillies in oil, remove stems
1	Teaspoon	Ginger Garlic Paste
1	Teaspoon	Garam-Masala
1	Teaspoon	Aam-Chur (sour mango powder)
2	Medium	Tomatoes	Chopped
1	Salt-Spoon	Salt

 

Method

Cut the beef in thin long strips.  Wash and keep aside.

Mince the onions, and keep aside for frying.  Chop the coriander leaves finely and keep aside.

In a sauce pan, put the ghee and heat it.   When it is hot, put the whole green chillies without the stems and fry them till they change the colour to light green and remove them for garnishing to be done last..  In the same way, take the long variety of dry red chillies, and remove the stems, and fry them till they lose their colour and like the red chillies, remove them.    

Then put the chopped onions in the frying pan and fry them till they become brown.  Put the garlic paste now, and fry and note, the oil will splutter, as there is moisture in the paste.   Till the spluttering stops, continue frying.  Put the slit meat in the pan, and stir and fry, for about fifteen minutes, or until they are fully fired to your taste.  At the end of fifteen minutes, put chopped tomatoes, and Aamchur, Garam masala and continue to fry.

When the meat is finally fried take the contents of the frying pan to a serving dish, and sprinkle over it, the chopped coriander leaves, and decorate it with the red and green fried chillies.

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Hyderabadi Biryani

Ingredients

• 2 pounds boned leg of lamb, cut into 3/4-inch cubes
• 1 tablespoons papaya paste (tenderising agent)
• 2 tablespoons grated ginger
• 2 tablespoons garlic paste
• 1 teaspoon salt
• 2 teaspoons turmeric
• 2 teaspoons red chile powder
• 1 cinnamon stick
• 2 cloves
• 10 cardamom pods with shell
• Refined peanut oil or sunflower oil, for frying
• 1 large white onion thinly sliced
• 5 tablespoons whole Greek yogurt
• 2 lemons, juiced
• 1/4 cup chopped mint
• 1/4 cup chopped cilantro
• 2 green chiles, finely chopped
• 3 tablespoons ghee or oil
• 3 cups basmati rice
• 1 teaspoon saffron (or 10 threads fresh saffron) boiled in 1-cup milk for 5 minutes
• Nan, 1 piece per person
• Salad, as an accompaniment

Directions

Lay the lamb pieces in the bottom of a flat copper dish or Dutch oven. Add papaya paste, ginger paste, garlic paste, salt, turmeric, chile powder, cinnamon stick, cloves, and cardamom pods. Mix the spices into the meat with your hands.

Heat 1-inch of refined peanut oil or sunflower oil in a saute pan to 360 degrees F. Add the thinly sliced onions and fry until light golden and crisp. Remove from the oil and drain on paper towels. Reserve the oil. Crush the fried onions onto meat and mix with hands. Add yogurt and mix again. Add lemon juice, fresh herbs, and 2 tablespoons of the oil that is leftover from the onions. Cover and refrigerate for 40 to 45 minutes, for the flavor to develop.
While the meat is marinating, par boil the rice as if it were pasta in a 6 cups of salted boiling water. When the rice is still crunchy in the middle, remove from the heat and strain, reserving the cooking liquid. In a small bowl, mix the ghee with 2 cups of the water from the boiling rice and pour over the rice. Add the saffron and milk mixture to the rice and pour over the meat mixture. Place a lid over the dish, but do not remove it until completely cooked. Cook in a preheated 350 degree F, oven for 40 minutes. Serve with Nan bread and salad.

Total Time:

2 hr 50 min

Prep

50 min

2 hr 0 minwww.tastychoice.blogspot.com

Fabulous Fruit Salad

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Ingredients 

• 2 cups diced apples
• 1 cup sliced banana
• 1 cup sliced fresh strawberries
• 1 cup chopped walnuts
• 1 cup vanilla yogurt
• 3/4 teaspoon ground cinnamon

Directions

1. In a bowl, mix the apples, banana, strawberries, and walnuts. Fold in the yogurt. Sprinkle with cinnamon. Gently stir just before serving.

Chicken Kabab

Ingredients :

• 1/2 kg ground chicken
• 2 inch ginger minced
• 1 onion finely chopped
• 2 tsp garam masala
• 2 tsp tandoori masala
• 1/2 tsp coriander powder
• 2 tsp vegetable oil
• 2 tsp yoghurt
• 2 cloves garlic minced
• 2 tsp cornflour
• 1 egg
• 1/2 tsp turmeric
• 4 tsp dry or fresh mint leaves
• 2 tsp red chili powder
• salt to taste

Preparation method:

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• 1. Combine all the above ingredients and mix thoroughlly.
• 2. Spray a baking sheet with a few drops of oil and using your hands form elongated kebabs on the tray as shown in the picture.
• 3. Preheat oven at 350 degrees and bake for 15 minutes. Turn kebabs over and bake for another 15 minutes.
• 4. Cut into small pieces and serve with coriander chutney and onions.

Coffee Shake

1 teaspoon instant coffee granules
3/4 cup milk
1 teaspoon vanilla extract
2 teaspoons white sugar, or to taste
6 ice cubes
2 teaspoons chocolate syrup (optional)

Combine the instant coffee, milk, vanilla extract, sugar, ice, and chocolate syrup in a blender; blend until smooth.

Chicken Fry

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Ingredients

1.  Boneless chicken – 1 cup, cut into bite size pieces
2. Chilly powder – 1 – 2 tsp
   Pepper powder – 1/2 – 1 tsp
   Paprika – 1/4 tsp (optional)
   Salt
3. Green chilly – 5-7
   Curry leaves
4. Oil

Preparetion Method:

Marinate the chicken pieces with chilly powder, pepper powder, paprika (if using) and salt. Keep it for 10-15 mins. Shallow fry in oil, add the green chilly and tons of curry leaves along with the chicken pieces.  Fry till the chicken is tender and it gets a good reddish brown colour. Sprinkle a pinch of salt on the fried chicken to give it an extra flavor.  Serve hot.

Notes: The green chilly & curry leaves gives the flavor to this. Also I recommend using coconut oil for frying, if you like it’s taste. Please adjust the qty of spice powders to suit your taste.

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Delicious Mushroom Soup

Ingredients

• 2 tablespoons vegetable oil
• 4 cups fresh sliced mushrooms
• 1 onion, chopped
• 1 stalk celery, chopped
• 5 cups chicken broth
• 1/4 cup uncooked white rice
• 3 tablespoons soy sauce
• salt and pepper to taste

Directions

1. Heat oil in a wok over medium heat, and saute mushrooms, onion, and celery or carrot in the oil for 10 minutes.
2. Add chicken or vegetable stock, rice, and soy sauce. Bring to a boil, and simmer for at least an hour.
3. Take mushrooms, onion, celery and rice out of the soup. Using a blender or food processor, blend until smooth. Stir back into wok. Season with salt and pepper, and serve hot.   

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Paneer Simla

Ingredients:  1 cup paneer. 1 medium size red and green bell pepper.  1 onion cut into lengthwise.  A cup of  cloves, pepper, cardamom powdered together. 2 tsp red chili powder. 1 tsp turmeric powder. 1 green chili chopped. 1 tsp jeera. Salt to taste. Oil Preparetion Method: Heat oil in a pan, add jeera, add the spice powder and saute the onions with it. Then add shimla mirch and saute more. Add red chili powder and salt. When the shimla mirch is still crunchy add the paneer and mix well. Adjust seasonings if needed. Garnish with cilantro.

Christmas Stollen /German Christmas Fruit Bread/Cake

 
Ingredients :

For Soaking the Fruits :
Mixed candied Fruits : 1/2 cup 

Candied Citrus Peel : 1 cup
Raisins : 1 cup
Dark rum or Orange juice : 1/4 cup /2oz /50 ml

For the Sponge :
Active Dry Yeast : 2 (1/4-ounce) package
Honey : 1 tsp or Sugar : 1 tsp
Luke Warm Water : 1/2 cup
Milk : 1 cup
Unbleached All-Purpose Flour : 1 cup

For the Dough :

Unbleached All Purpose Flour : 4 cups
Unsalted Butter : 1 cup ( 2 sticks) softened
Honey : 1/3 cup
Egg : 1 (large, beaten)
Grated zest of 1 lemon
Salt : 1 tsp
Grounded Cardamom : 1/4 tsp
Grounded Nutmeg 1/4 tsp
Almonds : 1/4 cup (blanched, peeled and chopped) 

For the Topping:

Butter
Confectioners' sugar : 1/2 cup

Method of Preparation for Soaking and Sponge : 

1. Soak the candied peels, raisins, in rum/orange juice for 1-2 hr or overnight at room temperature and drain and set it aside. (Note : Do shake the jar once in a while to coat the fruit with the rum).

2. In a large bowl, mix the yeast with lukewarm water and set aside for 10 minutes to proof the yeast. Add honey along with 1 cup of the flour and 1/2 cup of the warm milk and stir together until smooth.

3. Cover with plastic wrap and set in a warm place for at least 30 minutes. This is your sponge.

Method of Preparation for forming a dough , By using hands : 

1. Stir the sponge to deflate it. Add the 2 cups flour, butter, honey, 1/2 cup milk, eggs, sugar, lemon zest, grounded cardamom, grounded nutmeg and salt.

2. Mix together with a wooden spoon vigorously for 2 minutes. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl.

3. Turn the dough out on to a floured work surface and knead until smooth. The dough will be fairly soft and a little sticky. Add more flour if the dough is too wet.

4. Punch the dough down with your fist. Toss the raisins and citrus peel with some flour to coat and shake off the extra.

5. Add the mixed fruit and the almonds to the dough and fold the dough over to cover. Remove the dough to a floured work surface and knead to work the fruit and nuts into the dough.

6. Form the dough into a ball and place it in a large greased bowl. Lightly grease the top of the dough and

cover it loosely with plastic wrap. Set aside to rise until doubled, from 1 to 2 hours.

By using electric mixer : 

1. In the mixer bowl, combine 2 cups of the flour,egg, butter, honey, grounded cardamom, grounded nutmeg, lemon zest and salt to the yest mixture

2. Using the paddle, beat the mixture on medium low speed for 2 minutes. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl.

3. Change to the dough hook. Continue to add flour 1 tablespoon at a time until the dough just begins to clean the bowl. Add the raisins, candied peels, mixed candied fruit and chopped almonds and knead 4-5 minutes on medium-low, so that fruit mix get distributed evenly.

4. Form the dough into a ball and place it in a large greased bowl. Lightly grease the top of the dough and cover it loosely with plastic wrap. Set aside to rise until doubled, from 1 to 2 hours.

Method of Preparation for Shaping Stollen and Baking :

1. Turn the dough out onto a lightly oiled work surface. Divide the dough into two equal portions. Roll each portion out into a rectangle that is about 1 inch thick in the middle with top and bottom edges thicker than the center.
2. Fold the top of each loaf 3/4 of the way down toward the bottom and square the loaves with your hands. 3. Place the loaves on a parchment-lined baking sheet, cover loosely with plastic wrap and set aside to rise until doubled, about 1 hour
4. While it is rising, About 10 minutes before baking, preheat oven to 375 degrees F. Remove the plastic wrap from the loaves and place the baking sheet in the oven.
5. Bake for about 35-45 minutes, or until the loaves are golden brown and a toothpick stuck in a loaf comes out clean. (Note : Cover with foil if it begins to brown too much).
6. Immediately brush each loaf all over with the melted butter, continuing until all the butter is used up. Add the powdered sugar to a sieve and shake over each of the loaves to cover them thickly. Set the loaves aside to cool completely.
7. Wrap each loaf tightly in aluminum foil and store in a cool place for at least 2 weeks before serving.
Variation : Marzipanstollen : When shaping the stollen, on the step 1, roll 1 cup of marzipan out into a log and cut it into two. After rolling out the dough, lay a log of marzipan across the center of each and fold the dough down to encase the marzipan. Set aside for second rise and bake as directed.

Tips : 
1. Dust the drained raisins with a little flour before you add them to the dough. This prevents that the raisins sink to the bottom of the stollen during the baking process.
2. A variety of candied or dried fruit can be used. candied cherries, candied angelica and golden raisins  are common.
3.Wrap the uneaten stollen in a linen cloth or in foil and place in a dark, cool place to keep it fresh. Do not refrigerate. A cool room is sufficient.
4. Cut the stollen from the center outwards to the ends; push the uneaten ends together before storing.

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Malabar Chicken Biriyani

Ingredients :-
Basmati Rice – 1 kg
Chicken cut into big pieces – 1 kg
Thinly Sliced Onion- 500 gm
Sliced Tomato – 250 gm
Ghee – as needed
Broken cashew nuts – 1/4 cup
Raisins – 1/4 cup
Curd – 1 cup
Lime – 1 big
Chopped Coriander leaves – 1 bunch
Chopped Mint leaves – 1 small bunch
Curry leaves-2 sprigs
Biriyani Masala Powder – 3 tsp
Rose water – 2 tbsp(optional)
Saffron – 1 gm(optional)
Boiled eggs – 2
Salt – as reqd
For Marinating Chicken
Turmeric Powder – 1/2 tsp
Chilly Powder – 1 tsp
Salt – as needed
For Grinding
Green Chillies – 100 gm
Garlic – 50 gm
Ginger – 50 gm
Poppy seeds soaked in water for 5- 10 mts – 2 tsp
Grind them together to a coarse paste.Keep them aside
Method:-
Mix together the ingredients for marinating chicken.Apply the mixture thoroughly on chicken pieces and allow it to stand for half an hour preferrably in refrigerator.
Wash and drain the rice well.Heat little ghee in a pan,and roast the rice for 4-5 mts.Add necessary water(Usually the measurement is like,for 1 cup rice – 2 cups water) and salt into it,cook rice till soft and all the water is absorbed.Spread the rice in a flat serving dish,and sprinkle 3-4 drops of lime juice, allow it to cool.
Heat a little ghee in a pan and roast cashews and raisins till brown and keep it aside.Now add half of sliced onion and fry them until thay are well browned.Add more ghee /oil if needed.Drain them into a tissue paper and reserve .Now into the same oil,add marinated chicken pieces and shallow fry them for a while.Shynee says this can enhance the taste and also make the chicken pieces more firm.
Now heat another vessel and heat ghee/oil(preferrably ghee for more taste,or you can combine ghee and oil together) ,add rest of the onions and saute them till translucent.Mix in tomatoes,salt and the ground paste and saute them for 2-3 mts.Stir in curd and lemon juice and saute until oil seperates.Now add fried chicken pieces,mix well,cover and cook.
When it is half done,add Coriander leaves,Mint leaves,curry leaves and 2 tsp Biriyani masala powder.Mix and allow the chicken to cook well in medium heat,until all water is absorbed and chicken pieces are coated with gravy.Switch off the stove.

Take a big vessel,spread chicken pieces along with the gravy in the bottom.Now add one layer of cooked rice over chicken.Sprinkle a little biriyani masala powder,fried onions,cashews, raisins and saffron(mixed in rosewater).Repeat the same for 2 more layers with chicken ,rice and fried cashew-raisins-onions etc.Seal the vessel with aluminium foil and bake it for 15 mts(150 degree celsius).Mix thoroughly and serve hot with whole boiled eggs (in the middle),Onion Raita ,Pickle,Salad and Pappad.

pepper Chicken

Ingredients:

• 1 whole chicken
• 3 onions finely chopped
• 2 tomatoes finely choppedwww.tastychoice.blogspot.com
• 2 tsp ginger-garlic paste
• 2 tsp fennel seeds powder
• 1 tsp mustard seeds
• 1 tsp garam masala
• 3 tsp red chili powder
• 2 tsp cummin seeds
• ½ tsp turmeric powder
• 4-6 tsp freshly ground pepper powder
• 2 tsp coriander powder
• 2 tbsp fresh coriander leaves, finely chopped
• salt to taste

Preparetion Method:

• Clean the chicken and cut in small pieces.
• In a nonstick frying pan, heat the oil.
• After they fry, add the ginger-garlic paste and allow to fry on low heat.
• After the ginger-garlic paste fries well, add the onions and allow them to cook till they are golden brown in color.
• Then add the chicken pieces and mix well.
• Sprinkle the garam masala, red chilli powder, turmeric powder and the salt and allow to cook for some time.
• Then add the cumin seeds, coriander powder and pepper powder , mix well and allow to cook some more.
• When the chicken is half cooked, add the coriander leaves and the tomatoes and mix well.
• Cover the pan and let the chicken cook well.
• Serve hot with chapits or parathas.
• Tastes best with parathas or chappathis.

INDIAN BUTTER CHICKEN

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Ingredients:

1/4 pint/150ml natural yogurt
2 ounces/50g ground almonds
1 1/2 tsp chili powder
1/4 tsp crushed bay leaves
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods
1 tsp ginger pulp
1 tsp garlic pulp
14 ounce/400g can tomatoes
1 1/4 tsp salt
2 pounds/1kg chicken, skinned, boned and cubed
3 ounces/75g butter
1 tbsp corn oil
2 medium onions, sliced
2 tbsp fresh coriander, chopped
4 tbsp cream

How to make butter chicken :

• Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
• Put the chicken into a large mixing bowl and pour over the yogurt mixture.
• Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.
• Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.

VEG-Recipes

Noolappam /Idiyappam /String Hoppers

Ingredients :

Idiappam powder/Fine Rice Flour : 2 cups (I normally use doublehorse or niraparra ,if you can get Idiappam podi that’ll be the best or you can prepare the rice flour at home,Wash and soak raw rice(Pachari) for few hours. Drain well and allow it to dry completely.Grind it to a fine powder and dry roast it).
Boiling water : 2 cups approximately
Salt to taste
Fresh Grated Coconut /Thenga Chirakiyathu : 1 cup
Coconut milk /Thenga pal :1tsp (Optional)
Oil/ghee : 1 tbsp

Method of Preparation :

1. Boil water in a deep bottom pan,add salt to taste and coconut oil into it.
2. Pour the boiled water little by little to the rice flour,stirring throughly,until to a smooth dough.
3. Using spoon mix well. Cover and keep aside for 10 mins and cool it.
4. When the dough is little warm and easier to handle.

5. Knead well with your hand into a smooth dough,adding coconut milk,knead into a soft but firm dough, adding some more warm water if necessary.
6. Lightly grease the idiappam press and the idli mould to prevent sticking.
7. Sprinkle a little coconut on each idli mould.
8. Fill the dough into the idappam press close the lid and squeeze the dough onto the idli plates in a circular motion.
9. Sprinkle some more coconut on top.
10. Steam for 8-10 mins till done, allow it to cool for a while and carefully remove the idiappams to a serving bowl.
11. Serve hot with coconut milk with sugar or potato stew.

 

Strawberry Milk Shake

Strawberry Milk Shake

We all love Strawberry Milkshake right!! Strawberries are loaded with Vitamin C and antioxidants and taste so delicious..so here u go sumptuous and filling milkshake made with love..Enjoy!!

Ingredient:

Strawberries : 15 nos or 1/2 cup (hulled and sliced)

Milk : 1/4 cup 

Vanilla Ice cream : 1/2 cup

Vanilla extract : 1 tsp

Sugar/Honey :1-2 tsp 

Method of Preparation :

1. In a blender, add  strawberries, ice cream, milk and sugar/honey.

2. Blend until smooth. 

3. Pour into glass and enjoy!!

Note : To make this a bit lighter and slightly healthier, use frozen vanilla yogurt instead of regular ice cream. The shake won’t be as thick so use less milk to start.

Cold Cocoa Coffee

Ingredients:

Cold Whole milk : 2 cups
Unsweetened Cocoa Powder/Drinking Chocolate : 1-2 tsp (i have used cocoa pd)
Instant Coffee Powder : 2-3 tsp
Sugar : 11/2 tbsp or to taste
Vanilla Essence : 2 drops
Crushed Ice : 1/2 cup
Whip Cream : 2tsp (optional)
Cinnamon Powder : a pinch

Method of Preparation :

1. Take a deep bowl or blender bowl,mix the cocoa,instant coffee powder,sugar,cold milk and mix well in bowl.
2. Blend the mix using a hand blender or any usual blender on the medium speed, well enough to get the froth on the top of the drink.
3. Add the crushed ice to your coffee and again give a quick blend for few second to mix it well.(You can also avoid this step if you want to add the ice in the glass itself and then pour the coffee over it.)
4. Add vanilla essence and cinnamon powder and mix well.
5. Top it up with various topping of your choice.
6. I have topped up with whip cream.You can also add ice-cream
7. Serve chilled.