Chocolate Caramel Latte

Ingredients:

¼ cup     Hot Espresso, dissolve instant espresso granules in hot milk

½ cup     Steamed Skim Milk

¼ cup     Caramel Sundae Topping, at room temperature

    Foamed Milk, whipped cream or whipped topping

    Garnish: Shaved Chocolate or Chocolate Covered Candy Coffee Beans
   

Directions:

• Stir together hot espresso, steamed milk and caramel topping in a large mug or cup.

• Top with foamed milk, whipped cream or whipped topping.

• Garnish with shaved chocolate or chocolate covered candy coffee beans, if desired.

• Serve immediately.

Café Rumba

Ingredients:

1 cup     Heavy Whipping Cream

1 tsp     Pure Vanilla Extract

6     Packets Equal Sweetener

1 tsp     Rum Extract

4 cups     Freshly Brewed Dark Roast Coffee
    Ground Cinnamon, optional

Directions:

Beat whipping cream until fluffy.

Add vanilla and 3 packets of Equal and continue to beat until soft peaks form.

Divide whipped cream among 4 cups.

Stir remaining Equal and rum extract into the brewed coffee.

Pour coffee over the whipped cream.

Garnish with a sprinkle of cinnamon.

Potato Salad

Ingredients:
8 medium potatoes, cooked and diced

1 1/2 cups mayonnaise

2 Tablespoons cider vinegar

2 Tablespoons sugar

1 Tablespoon yellow mustard

1 teaspoon salt

1 teaspoon garlic powder

1/2 teaspoon pepper

2 celery ribs, sliced

1/2 cup finely chopped onion

5 hard-boiled eggs, chopped
paprika

Directions:

1. Place diced cooked potatoes in a large bowl.

2. Mix mayonnaise, vinegar, sugar, mustard, salt, garlic and pepper in another bowl.

3. Add this mixture to the potatoes.

4. Add celery and onions, mix well.

5. Stir in chopped eggs.

6. Sprinkle paprika on top before serving.

Cucumber and Shrimp

 

Ingredients:

 
200 g/ 7 oz. cucumber
5-10 shrimp
1 tbsp. chopped scallion
1 tbsp. sesame oil, or to taste
1 tbsp. vegetable oil, for stir-frying
1-2 tbsps. salt, or to taste

Directions: 

 
1. Rinse the cucumber well under cold running water, then cut into slices, combine with 1-2 tbsps. salt in a mixing bowl, let them marinate for about 5 minutes. 

2. Rinse shrimp well, then preboil in boiling water for 1-2 minutes, rinse well then. 

3. Combine cucumber slices, shrimp, and sesame oil in another mixing bowl, mix well, and remove to a serving plate.
Preheat a wok over high for 1 minute, then add 1 tbsp. vegetable oil, heat until hot, sauté chopped scallion until aromatic, then remove from heat, discard the sautéed scallion. 

4. Drizzle the hot oil over the cucumber and shrimp, mix well, serve.

Egg Salad Sandwich

 

Ingredients

• 6 eggs
• 1/4 cup mayonnaise, plus extra, if you like, for spreading
• 1 teaspoon Dijon mustard
• 1/2 lemon, juiced
• Salt and freshly ground black pepper
• 8 slices whole grain bread, toasted
• 1 avocado, halved, peeled, seeded and sliced lengthwise
• 1/2 bunch watercress, stems trimmed

Directions

Cook the eggs 10 minutes in a saucepan of simmering water to cover. Drain, cool under cold running water, and peel. Roughly mash the eggs in a bowl with the mayonnaise, mustard, and lemon juice. Season with salt and pepper.

Spread 4 slices of toast with mayonnaise, if you like. Arrange about 1/4 of the avocado slices on each. Spread each with 1/4 of the egg salad and arrange watercress sprigs on top. Top each sandwich with another slice of toast and serve.

Rice Pudding

 

Ingredients :

• 3 tablespoons unsalted butter, plus more for greasing pan
• 3/4 cup white rice
• 5 cups whole milk
• 5 egg yolks
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1 cup white sugar
• 1 1/2 teaspoons cornstarch
• 1 teaspoon grated lemon zest
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup heavy cream
• 1/2 to 34 cup raisins, optional

 

Directions :

• Preheat the oven to 350 degrees F. Grease a 13-by-9-by-2-inch baking pan with butter.
• Using a double boiler over medium heat, cook the rice in the milk uncovered for 25 minutes, and then covered for another 25 minutes, until the rice is thoroughly cooked. If the rice is still a little too firm, let sit on the burner over low heat for another 10 minutes. Cool to room temperature.
• While the rice is cooking, make your egg mixture by combining the egg yolks, vanilla and salt in a bowl. In another bowl, combine the sugar, cornstarch, lemon zest, cinnamon and nutmeg.
• Add the egg yolk mixture, dry ingredient mixture, 3 tablespoons butter and the heavy cream to the cooled rice, mixing between each addition.

• Pour the mixture into the prepared baking pan. Add the raisins, if using. Set the entire pan in a water bath and bake for 1 hour. If you use raisins, halfway through the baking you have to stir the bottom by sliding a knife along the sides (this is so the raisins will not gather at the bottom) without disturbing the custard. 
• Bake until the rice pudding is no longer liquid. It will have solidified and a slight caramel colored crust will have formed on top. 
• Cool and refrigerate until serving. 

Note:

Pudding most often refers to a dessert, but it can also be a savory dish.

       In the United States, pudding characteristically denotes a sweet milk-based dessert similar in consistency to egg-based custards, though it may also refer to other types such as bread and rice pudding.

      The word pudding is believed to come from the French boudin, originally from the Latin botellus, meaning "small sausage," referring to encased meats used in Medieval European puddings

Spicy Potato Salad

 

Ingredients

• 6 large red potatoes (about 3 pounds), cubed
• 1/3 cup vegetable oil
• 1/4 cup cider vinegar
• 1 tablespoon sugar
• 2-1/2 teaspoons chili powder
• 1-1/2 teaspoons hot pepper sauce
• 1 teaspoon salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cumin
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1/2 cup minced fresh cilantro
• 2 tablespoons chopped seeded jalapeno peppers

Directions

• Place potatoes in a large saucepan and cover with water; cover and bring to a boil. Reduce heat; cook for 20-30 minutes or until tender. Drain and place in a large bowl.
• In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, chili powder, hot pepper sauce, salt, onion powder and cumin; shake well. Pour over potatoes and toss to coat. Cover and refrigerate for at least 1 hour.
• Just before serving, stir in the corn, olives, cilantro and peppers. Yield: 8-10 servings.

Chicken & Fruit Salad

 

Ingredients

• 1/4 cup reduced-fat sour cream
• 3 tablespoons fruit-flavored vinegar
• 4 teaspoons sugar
• 1 1/2 teaspoons poppy seeds
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 8 cups mixed salad greens
• 2 cups sliced cooked chicken breast, (see Tip)
• 2 cups chopped melon, such as cantaloupe and/or honeydew
• 1/4 cup chopped walnuts, toasted (see Tip)
• 1/4 cup crumbled feta cheese

Preparation

1. Whisk sour cream, vinegar, sugar, poppy seeds, salt and pepper in a large bowl until smooth. 
2. Reserve 1/4 cup of the dressing in a small bowl. 
3. Add the mixed greens to the large bowl and toss to coat. 
4. Divide among 4 plates and top with chicken, melon, walnuts and feta. 
5. Drizzle each portion with 1 tablespoon of the reserved dressing.

Squid and White Radish Stir-fry

 

Ingredients:

7 oz./200 g white radish, cut into 1-inch cubes
3.5 oz./ 100 g squid
1 red bell pepper, seeded, diced
1 green pepper, seeded, diced
1 tbsp. chopped scallion
1 tbsp. minced ginger root
1 tbsp. cornstarch, mixed with 1/2 cup water in a bowl
1 tsp. salt, or to taste
4 tbsps. vegetable oil

How To Make Squid and White Radish Stir-fry :

1. Slice the squid into thin slices.

2. Put a large pot of water on to a boil, blanch the squid slices briefly until firm, about 40 seconds, then drain well and set aside.

3. Heat a wok, add 2 tbsps. vegetable oil in and swirl to coat surface, when the oil is hot, add white radish cubes, red and green pepper cubes and cook, stir fry over medium heat for 1 minute, then remove to a plate for later use.

4. Heat 2 tbsps. vegetable oil in a wok over high heat till hot, saute scallion and ginger for 20 seconds until aromatic, do not brown.

5. Then add squid slices, white radish, red and green pepper cubes back into the wok in which it was cooked, salt as you would, add 2 tbsps. water, cook over medium heat for 3 minutes.

6. Give the cornstarch water mixture a quick stir and swirl into the wok in question, stir to thicken.
7. Remove from the wok, and serve on a plate.

Honey Chicken Legs

Ingredients: 

3 raw chicken legs (about 100 g each)
3 cloves garlic, sliced
3 tsps. cornstarch
2 tsps. honey liquid
2 tbsps. vegetable oil
1/2 cup water 
1 tbsp. light soy sauce
2 tsps. salt
2 tsps. ground black pepper 

How to make Honey Chicken Legs : 

1. Rinse and cut chicken legs into sections, combine with 1 tbsp. light soy sauce, 2 tsps.salt, 2 tsps. ground black pepper and 2 tsps. cornstarch in a mixing bowl, let marinate for 20 minutes. 

2. Heat 2 tbsps. vegetable oil in a wok over high heat, saute garlic slices briefly until aromatic, which will take about 10-20 seconds, then add chicken legs, pan fry bothsides over medium high heat until golden and is nearly cooked through.

3. Make the sauce by combining 1/2 cup water, 2 tsps. honey liquid, 1 tbsp. light soy sauce and 1 tsp. cornstarch in a bowl, mix well and set aside for later use.

4. Pour the sauce over the chicken legs, bring them to a gentle simmer, turn off the heat when the sauce thickens, season with salt if necessary.

5. Remove to a serving plate, let cool 3 minutes before serving.

 

Macaroni and Cheese

 

Ingredients :

• 2 quarts water
• 1 Tbsp salt
• 2 cups uncooked elbow macaroni
• 2 Tbsp unsalted butter
• 1/2 lb cheddar cheese, grated (about 2 cups, packed)
• 1 teaspoon corn starch
• 2 teaspoons flour
• 1 cup milk
• 1/2 teaspoon lemon juice
• 1/4 cup ham, chopped into 1/4 inch cubes
• Freshly grated black pepper

Prepration Method :

1 In a medium sized bowl, mix corn starch into the grated cheese, so that the cheese is coated, set aside. This will help the cheese from getting too stringy.

2 Bring 2 quarts of water with the tablespoon of salt to a boil in thick-bottomed saucepan. Add the elbow macaroni and follow the cooking time instructions on the package, minus about 2 minutes. (If your macaroni doesn't come with instructions, start checking at 7 minutes). Cook until al dente - cooked through, but still slightly firm. Drain the water from the cooking pan.

3 While the macaroni is cooking, prepare the sauce. Melt the butter in a large saucepan on medium heat. Whisk in the flour. Slowly dribble in the milk, while whisking (to avoid clumping) until the sauce is smooth. Slowly add the grated cheese, while whisking, until smooth. Stir in the lemon juice. Add the cooked, drained macaroni and ham. Do not over-mix. Sprinkle in some freshly grated black pepper.

Spicy Macaroni

Ingredients:

• Oil : 2 tbsp
• Onion : 1
• Tomato : 1
• Green chilies : 3-4 (according to your spice level)
• Garlic : 3 (chopped)
• Ginger : 1tsp (chopped)
• Garam masala : 1 tbsp
• Maggi masala Powder : 1 tbsp(optional)
• salt : required to taste
• Vegetables: 1 cup(I’ve added bell pepper, green peas and carrots)
• Macroni : 1 cup

Preparation Method :

1. Boil the vegetables in a separate pan  drain them and keep them aside.
2. Boil the Macaroni with a tbsp of oil. Wash it in cold water and keep them aside.
3. Heat oil in a pan add onions fry them till it becomes translucent.
4. After that add green chilies,chopped garlic and ginger mix it all well cook them for 2-3 mins.
5. Then add salt and tomatoes, cook them till tomatoes get mashed.
6. Add a tbsp of garam masala fry them till the raw smell goes off.
7. And if you have maggi masala powder you can substitute it instead of garam masala, it tastesreally good.
8. Now add the boiled vegetbles and macroni mix it all together gently without breaking the macroni and let it stand on the simmer heat for 4-5 minutes.
9. After that remove from heat and serve it hot.

Kheema Pulao

 

Ingredients:

• Mutton (minced) 200 gms.
• Basmati Rice 1 1/2 cupsOil 2 tbsps.
• Garam Masala Whole a little
• Peppercorns 8-10
• Cumin Seeds 1 tsp.
• Garlic (chopped) 2 tsps.
• Onions (chopped) 1/2 cup
• Green Chillies (chopped) 2 tsps.
• Ginger Paste 1 tbsp.
• Garlic Paste 1 tbsp.
• Red Chilli Powder 1 tsp.
• Tomatoes (chopped) 1 cup
• Mint Leaves (chopped) 15-20
• Coriander Leaves (chopped) 2 tbsps.
• Salt to taste
• Garam Masala Powder 1 tsp.

How to make Kheema Pulao:

• Pick and clean basmati rice. Soak for 30 minutes. Drain and leave aside.
• Heat oil in a pan, add whole garam masala, pepper corns, cumin seeds, chopped garlic, chopped onions and chopped green chillies. Sauté well.
• Add mutton mince and cook on high heat for a few minutes.
• Add garlic paste, ginger paste, red chilli powder, chopped tomatoes, 3 1/2 cups of hot water, chopped mint leaves, chopped coriander leaves, salt and soaked basmati rice. Mix lightly.
• Add garam masala powder. Allow rice to cook over a high heat.
• Cover the pan and further cook on low heat for 10-12 minutes.
• Serve hot.
  

Hyderabadi Korma

Chicken Korma

Ingredients:

1 medium Chicken
3 nos. Onions
12 nos. Garlic cloves
1 inch Ginger
6 nos. Red chillies
2 nos. Tomatoes
8 nos. Almonds
6 nos. Cashew nuts
1 tblsp Poppy seeds
4 nos. Cloves
2 pieces Cinnamon
3 nos. Cardamoms (green)
2 tblsp Khoya
2 pinches Saffron
1/2 cup Water
3 tblsp Ghee
As per taste Salt

How to make hyderabadi korma:

• Slice the onions and fry till they are crisp.
• Blanch and chop the tomatoes. Grind together the almonds, poppy seeds, ginger, garlic, cardamoms, cinnamon and red chillies.
• Soak the saffron in 1/2 cup water and keep aside.
• Heat ghee and add the ground masala and fry till ghee leaves the sides.
• Add the chopped tomatoes and fry till slightly tender.
• Add the chicken pieces, crushed fried onion and salt.
• Fry till ghee separates, then add 1 1/2 cups warm water.
• When nearly done, add saffron and crumbled mava.
• Simmer gently till chicken is tender.
• Serve hot.
  

 

PANEER MAKHANA CURRY

Ingredients:

• 2 cup Makhana
• 250 gms Cottage Cheese (Paneer)
• 4 Onion (Pyaj)
• 4 Tomato (Tamatar)
• 1 " long piece Ginger (Adrak)
• 4 - 5 cloves Garlic (Lasun)
• 1/2 cup Cream (Malai)
• 2 cup Milk
• 1 tsp Red Chily Powder (Lal Mirchi)
• 1/4 tsp Turmeric (Haldi)
• 1/2 tsp Dried Pudina Leaves
• 1 cup Cashewnut (Kaju)
• 1/2 tsp Garam Masala
• 1 tblsp Poppy seeds (Khuskhus)
• Coriander Leaves (Dhania Patta)
• 4 tblsp Clarified Butter (Ghee) 

How to make shahi paneer makhana curry:

• Heat clarified butter in a pan.
• Fry makhana in the ghee.
• Cut cottage cheese in samll pieces.
• Mince onion, tomato, garlic, ginger.
• Cut cashewnut in samll pieces.
• Soak poppy seeds in 1/4 cup of water.
• After 1 hour grind the soaked poppy seeds to a fine paste.
• Chop coriander leaves very finely.
• Heat clarified butter in a pan.
• Add onion, tomato, garlic, ginger paste and brown it, stirring continously.
• Add poppy seeds and fry for 2 minutes and then turn off the gas.
• To this mixture add makhana, cottage cheese, cream , salt, red chili pepper, turmeric, dried pudina leaves.
• Keep this mixture aside for half an hour.
• After half an hour put the pan on the flame and add milk.
• When it comes to a boil add 3 cups of water.
• Simmer it till the makahana are completely done and soft.
• Then add cashewnuts and garam masala.
• After 1 minute put the flame.
• Transfer the mixture to a dish and sprinkle some corainder on it.
• Serve it hot with nan, roti or parantha.

AVIYAL

Ingredients:

• 2 cups sliced Vegetables (Carrots, Beans, Ash Gourd, and Drumsticks) • ½ tsp Turmeric Powder • ½ tsp Red Chili Powder • 3x4-inch fresh Coconut (sliced) • 1½ cups Yoghurt • Salt to taste For Tadka: • 2 tbsp Oil • 1 tsp Cumin Seeds • 1 tsp Mustard Seeds • 2 dry Red Chilies (broken) • 1 sprig Curry Leaves

How to make Aviyal:

• In a pan, take a cup of water and add vegetables with salt, turmeric powder and chili powder, and boil until tender. • Blend together coconut and yoghurt in a food processor until smooth paste is formed. • Add the paste to cooked vegetables and bring to a boil. Remove from the heat. • Heat the oil in a large frying pan and crackle cumin seeds, mustard seeds and red chilies. • Add curry leaves and pour the prepared mixture into the pan. • Serve hot over steamed rice.

BEAN SALAD

Ingredients:

• 466 gm Black Beans (cooked and drained)  • 1 Bell Pepper (chopped)  • 450 gm Whole Kernel Corn  • 1 Jar Pimentos  • 3 Tomatoes (chopped)  • Juice of 1 lime  • 1/2 cup Italian Salad Dressing  • 8 Onions (chopped) • 2 Jalapeno Peppers  • 1 cup Cilantro Leaves (chopped)  • 1 Avocado (peeled and diced )  • 1/2 tsp Garlic Salt

How to make Bean Salad:

• In a large bowl, mix all the ingredients except garlic salt. • Now, season with garlic salt. • Toss and chill until serve.

APPLE AND CUCUMBER SALAD

Ingredients:

• 2 medium Apples (thinly sliced)  • 2 tbsp Lemon juice (cut into one inch long pieces)  • 2 medium Cucumbers  • 1 medium Orange (peeled, deseeded and segmented into two)  • 8-10 Button Mushrooms (sliced)  • 8 leaves Lettuce (trimmed)  • 1 tbsp Salad Oil  • 1/4 tsp Red Chilli Flakes  • 6-8 leaves Fresh Mint Leaves (torn)  • 2 tbsp Fresh Coriander Leaves (chopped)  • Salt  • 1 medium Carrot (cut into thin strips)  • 2 medium Tomatoes (quartered & sliced)  • 2 Spring Onions (sliced)

How to make Apple And Cucumber Salad:

• Take the sliced apples and sprinkle some lemon juice on it and mix well to prevent apples from turning black. • Take mushrooms in another bowl and treat it to lemon juice to avoid discoloration. • Dunk the lettuce leaves in ice cold water to keep it fresh and crisp and then tear it roughly into pieces. • In a bowl, take juice, salad oil, red chilli flakes, chopped coriander, mint leaves and salt and mix well. • In a serving plate, arrange the lettuce leaves and pour out about one-fourth part of the dressing on top of it. • Mix apples, orange segments, mushrooms, carrot, tomatoes, spring onions and rest of the dressing. Toss well. • Arrange the mixture over lettuce layer. • Serve.

CHICKEN HARIYALI

Ingredients:

• 300 g Chicken Breasts  • 1 Lemon (divided: half to marinate and half to garnish)  • 250 g Spinach (wash, boil and grind to paste)  • 12 unsalted Cashews (ground to paste)  • ½ tsp Coriander Powder  • ½ tsp Chili Powder (to taste)  • Garam Masala Powder (1 inch stick cinnamon, 1 clove and 1 cardamom roast         on a pan without oil and ground to powder)  • 1 Onion (divided: half cut finely and half ground to paste)  • 2 tbsp Olive Oil  • Salt (to taste)  • Water (to cook the chicken)

How to make Chicken Hariyali:

• Chop the chicken breasts into bite-size pieces. • Marinate the chicken cubes with lemon juice for 30 minutes. • Place a large saucepan on fire and heat olive oil. • Add chopped onion and sauté till it turns soft. • Chicken along with he marinade. • Add onion paste and mix well. • When the liquid dries out, add coriander powder, chili powder and salt. Stir and cook till the oil separates. • Add in the spinach paste and cashew paste. Stir and add water, as required. • Add garam masala and simmer the chicken till it is cooked and the sauce thickens. • Garnish with lemon wedges. • Serve hot with rice or naan.

CHICKEN BARBEQUE

Ingredients:

• 1 kg Chicken Legs  • 15 Garlic Cloves  • 2 small Ginger Pieces  • 3 tbsp Chili Powder  • 1 tsp Turmeric Powder  • Salt (to taste)  • 1½ cups Curd

How to make Chicken Barbeque:

• Combine garlic, ginger, chili powder, turmeric powder, and salt in a blender. Grind into a fine paste. • Marinate the chicken with the paste and curd. Keep aside for 30-60 minutes. • Grill the chicken until brown on all sides. • Serve hot.

HYDERABADI MUTTON BIRYANI

Ingredients:

• 1 kg Rice  • 1 kg Mutton  • 10 gm Cardamom  • 10 gm Cinnamon  • 10 gm Cumin Seeds  • 10 gm Cloves  • 40 gm Ginger  • 20 gm Garlic • 100 gm Green Chilies  • 50 gm fried Onion  • 1 bunch Coriander Leaves  • 1 bunch Pudina Leaves  • 1/4 cup Yogurt  • 1/4 kg Ghee

How to make Hyderabadi Mutton Biryani:

• Wash mutton and keep it aside in a vessel. • Grind green chilies, ginger, garlic, cinnamon, cumin seeds, cloves, fried onion, coriander leaves, and pudina leaves together. Add this mixture to the meat. • Add yogurt and mix the ingredients thoroughly. Leave aside for half an hour. • Heat the oil which you had used to fry onions in a cooker. • Add the marinated mutton and cook for 4-5 whistles. Henceforth, lower the flame and cook for 5 minutes. • Boil 2 liters of water in a vessel and add rice. • Take out semi-cooked rice from the vessel and spread it on the meat and spices mixture, to form a layer. • Combine one cup of boiled water with 1/4 kg ghee. Pour over the rice. • Place a plate on the vessel and seal its edges with kneaded dough. • Cook for 15 minutes on medium heat. • Turn off the heat and leave the biryani for 15 minutes, after which it will be ready to be served.

FISH BIRYANI

Ingredients:

• 2 Cups basmati rice  • 1 Cup tomato puree (preferably fresh)  • 1 Cup coconut milk  • 2 Cups of water  • 1 tsp Chili powder  • 1 tsp Garam masala(optional)  • 10-12 pieces of thorn less fish  • 1 Inch ginger  • 8 Flakes garlic  • 1 Cup yogurt  • 4-5 Green chilies  • 1 Bunch coriander leaves  • 1/2 tsp Turmeric  • 2 Onions sliced  • 2 tsp Oil  • Salt to taste

How to make Fish Biryani:

• For Marination: • Grind ginger, garlic, green chilies, turmeric, and salt into a fine paste. • And marinate the fish with it. • Sprinkle with coriander leaves and keep aside for at least 30 min Rice Preparation • In a pan put 1 tsp oil and fry the rice for 2-3 min. • Then add the tomato puree, coconut milk and 1-1/2 cups of water. • Add salt, chili powder, garam masala and mix it very well. • Cover the pan with a lid. • Partially cook the rice (80%) on a slow flame. Fish Preparation • In a pan put 1 tsp oil and sauté the onions to golden color. • Add marinated fish to it put some water and cover with the lid for 5-6 min • Do not to break the fish pieces when stirring. Final preparation • Take a baking dish, layer the rice then arrange the fish with its gravy and then again layer of rice. • Add the milk so that the rice doesn't dry. • Cover with aluminum foil and keep it in the preheated oven for 7 min. • Fish Biryani is ready.

HYDERABADI BIRYANI

Ingredients:

• ½ kg Basmati Rice (semi-cooked)  • 1 kg Boneless Meat (washed and chopped into square pieces)  • 500 gm Curd  • 4-6 tsp Ginger-Garlic Paste • 4-6 Green Chilli  • 2 Big Onions (sliced)  • ¼ cup Lime Juice  • ½ tsp Red Chilli Powder  • A pinch of Caraway Seeds (Shahi Zeera)  • 5-6 twigs Coriander Leaves (chopped)  • 5-6 twigs Mint Leaves (chopped)  • 2 pinch Saffron  • 1-2 Cinnamon  • 2-3 pods Cardamom  • 2-3 drops Saffron Color  • 1-2 pods Clove  • 2 cup Oil  • Salt to taste  • 2 tsp Ghee

How to make Hyderabadi Biryani:

• Smear the pieces of meat with ginger-garlic paste. • Keep them to marinate for an hour. • In the meanwhile, fry the sliced onions in a heated pan on low flame till light brown. • Let the onions cool down and crush them. • Now add crushed fried onion (only three-fourth), curd, red chilli powder, cinnamon, green chilli paste, cardamom, shahi zeera, coriander leaves, clove, saffron water, mint leaves and salt to the marinated meat. • Leave the meat as it is for 1 hour. • Make the mixture of aromatic water by adding salt (one tsp), cinnamon, clove, cardamom, mint leaves and coriander leaves in a little water. • Now spread a layer of semi-cooked rice in a heavy bottomed vessel. • Add saffron color, limejuice, ghee and the remaining crushed onions over the layer of rice. • Spread a layer of marinated meat over this, and again spread the remaining semi-cooked rice. • Now add the aromatic water in a circular motion over the rice layer. • Now tightly cover the vessel with a lid. Keep it on a low flame. • Remove the vessel from the flame exactly after 15 minutes. • Hyderabadi Biryani is ready to eat. Serve hot.

HYDERABADI CHICKEN BIRYANI

Ingredients:

• 1½ kg Chicken Pieces  • 1 cup Yogurt  • 1 kg Basmati Rice  • 1 tsp Ginger Paste  • 1 tsp Garlic Paste  • 4 Lemon’s Juice  • 1 bunch Mint  • 4 small Cardamoms • 2 medium Onion (thinly sliced)  • 2 cups Ghee  • ½ tsp Saffron (soaked in ½ cup Milk)  • Salt to taste How to make Hyderabadi Chicken Biryani: • Mix ginger, garlic, yogurt, red chilly powder in a bowl and mix it well into paste. • Marinate chicken with the paste and keep it to the side for 30 min. • Put the marinated chicken in a pan and cook without water until it dries out completely. Then take it off heat. • Heat ghee in a fresh pan and deep fry the onions until it is golden brown. • Put in mint leaves with cardamoms, lemon juice and take it off heat. Mix it with the cooked chicken. • Take rice with salted water in a pot and boil until it is half cooked. • Smear a pan with ghee and pour into half of the rice with chicken. Coat over the remaining rice and spread over saffron milk. Cook it covered on low flame for 15 min. • Serve it hot.

Biryani Nawabi

Ingredients:

750 grams Basmati rice                    
1 kg Mutton
5-6 medium Onions
1 tblsp Ginger-garlic paste
2 tblsp Garam masala
6 nos. Red chillies
1 cup Curds
2 nos. Cinnamon
6 nos. Cardamom powder
1 tblsp Shahjeera
10 nos. Black peppercorns
1 tblsp Turmeric powder
2 pinches Saffron
1/2 cup Milk
10 nos. Apricot
1 tblsp Almonds
1 tblsp Cashew nuts
1 tblsp Sunflower seeds
1 tblsp Raisins

How to make biryani nawabi:

• Heat 5 tbsp ghee and fry the almonds, cashewnuts, chironji, raisins, apricots (halved) till light brown in colour.
• Fry the onions till crisp.
• Grind the fried onions and chillies to a fine paste.
• Marinate the meat in beaten curds, ginger-garlic paste, onion-chilli paste, turmeric powder and salt for 1 1/2 hours.
• Heat 2 1/2 tblsp ghee and saute the marinated meat till it is dry and oil leaves the sides of the pan.
• Heat 2 tblsp ghee and fry the cinnamon, cardamom, shahjeera and black pepper till the seeds start spluttering.
• Add the drained rice and saute for 4-5 minutes.
• Add warm water. The level of water should be 1 1/2 inches above the rice level.
• Add salt as per taste. Cook till rice is done.
• Spread on a plate and remove the cinnamon, cardamoms and cloves. 
  
  
• To Assemble
   
• Take a heavy bottomed pan and line it with ghee.
• Add the prepared mutton and sprinkle garam masala over it.
• Cover with cooked rice and dot with ghee.
• Make deep holes in the rice and add the saffron (soaked in 1/2 milk) and sprinkle fried nuts and onions.
• Cover the pan and seal the edges with dough.
• Heat a tawa and place the pan on top and cook on a very low flame for 20-25 minutes.
• Mix and serve hot garnished with chopped mint leaves.
  

Mushroom Soup

Ingredients:

2 cups Mushrooms
2 cups Chicken or veg stock
3 nos. Egg yolks
1 cup Milk
1/8 tsp Black pepper
4 tbsps Butter or margarine
1/4 tsp Salt

Preparation Method:

1. Melt the butter in a pan, add the mushrooms and cook them for 5 minutes stirring constantly.
2. Add the chicken or vegetable stock, raise the heat and bring to a boil.
3. Remove the mushroom mixture from the heat.
4. Beat 1/2 cup of hot broth with the egg yolks until the mixture becomes frothy.
5. Gradually pour this mixture into the mushroom mixture, stirring constantly to prevent the mixture from curdling.
6. Return the pan to the heat and add the milk, salt and pepper.
7. Reheat uncovered, stirring constantly, but do not let the soup boil.
8. Serve the mushroom soup hot.

Creamy prawn

Ingredients:

Gravy spices:

500g - medium sized prawns    
2 - onions (medium)
1 tbsp - garlic paste
1/2 tbsp - ginger paste
4-5 - green chilli
8-10 - black pepper corn
10-15g - fresh coriander
1 - tomato (medium)
Turmeric powder, a pinch or two


Other ingredients:

5 tbsp - coconut milk
1 tbsp - fresh cream


To garnish:

Salt to taste
1 tbsp - honey
Mustard oil, as little as you can use
1 tsp - coriander powder

Preparation Method:

Step 1:

1. Mix turmeric powder and salt with the washed prawns; keep aside for 10 minutes.
2. Saute prawns in a greased pan; keep aside.

Step 2:

Wet grind all the gravy spices without excess water.

Step 3:

1. Put 2 tbsp oil in a kadai; put 1 bay leaf and all of the ground spices; fry till oil separates; put in the prawns and mix well.
2. Add the other ingredients, mix well and let it cook for 5-10 mins. Adjust gravy as you please.
3. Serve hot with veg pulav preferably.

Vegetable Rice

Ingredients 

• 1 cup cooked rice 
• 1 tsp oil
• 2 medium onions
• 2 medium tomatoes
• 1 big capsicum
• 1 stalk curry leaves
• 1 small bunch coriander 
• 2 tsp of grated coconut 
• 1 grated carrot
• 3 green chillies
• 1 inch piece ginger
• 1 tsp mustard seeds
• 1 tsp urad dal 
• 1 tsp channa dal
• 1tsp turmeric powder
• Salt 

Preparation Method: 

• Put the oil in a pan and drop the mustard seeds in. 
• When it splutters, put in the dals and fry till they are golden brown. 
• Wash the curry leaves and drop them in along with finely chopped green chillies and ginger. 
• Now put in the finely chopped onions and turmeric powder. 
• Saute till the onions are soft. Add chopped tomatoes and saute for about 3 minutes. 
• Now add chopped capsicum and salt and fry till the whole mixture is dry. 
• Now garnish with coriander leaves, grated carrot and coconut. 
• Give the whole mixture a nice stir and add the cooked rice or poha. Shut off the gas and stir in the rice till it mixes well.

Mushroom Masala

Ingredients:

2 medium finely chopped onions
2 medium chopped tomatoes
1/2 lb. diced mushrooms
6 slit green chili peppers
4 cloves
1 small stick cinnamon
1 teaspoon red chili pepper
1 teaspoon ground cumin powder             
1/2 teaspoon turmeric powder
1 tablespoon garlic paste
1 cup cooking oil
1 tablespoon fenugreek leaves (crushed methi leaves)

Preparation:

1. Warm oil, add cloves and cinnamon. When oil simmers, add onions.
2. When onions turn brown, add garlic paste, red chili powder, cumin, and turmeric powder mixed in a little water with salt to taste.
3. When the masala is thoroughly fried, and oil comes up, add tomatoes and green chili peppers.
4. Stir thoroughly, then add diced mushrooms. Cook on low heat for 5-7 minutes.
5. Garnish with dried crushed fenugreek leaves for a delicious flavor. Serve with chapattis or puri.