Chicken White Karahi Recipe

Ingredients

• ChickenClick to find more about Chicken small pieces 1-1/2 Kg
• Curd beaten 1 cup
• Black pepperClick to find more about Black pepper 1/2 tsp
• White pepper 1/2 tsp
• SaltClick to find more about Salt to taste
• GingerClick to find more about Ginger garlicClick to find more about garlic paste 1 TBsp
• Garam masala powder 1 TBsp
• Green-onionClick to find more about onion chopped 3
• Green Chillies chopped 4
• GingerClick to find more about Ginger slices 1"
• Oil 1/4 Cup

Method

1. In a pan take oil.
2. Saute gingerClick to find more about ginger garlicClick to find more about garlic paste.
3. Add chickenClick to find more about chicken & fry till color changes.
4. When little water is left, add green-onionClick to find more about onion (leave some green part for later use).
5. Mix green chillies & gingerClick to find more about ginger slices.
6. Beat curd & mix garam masala powder, black pepperClick to find more about black pepper, white pepper, saltClick to find more about salt & mix it in chickenClick to find more about chicken.
7. Mix left over green-onionClick to find more about onion, more gingerClick to find more about ginger slices.
8. Sprinkle 2-3 tsp fresh cream if you like.
9. Take out in a bowl.

Afghani Rice

Ingredients: 1/2 kg Rice  1/2 kg Mutton  2 Carrots  4 Cardamom  1 cup Apricot  1/2 cup Oil  2 piece Cinnamon  100 gm Raisins  1 tsp Black pepper  1 tsp Salt  1/2 tsp Saffron essence  2 tsp Cumin seeds  2 tbsp Sugar Method: Heat 1/2 cup oil in a pan, add 1/2 kg mutton with fat and fry till its color turn to golden brown. Now add 1 glass of water and 1 tsp salt. Cook over low flame till meat tender. Soak 1/2 kg rice for 20 minutes, cook with 2 tsp cumin seeds, 1 tsp salt and water as required till half done. Now drain the rice and keep aside. Now in meat mixture add 2 chopped carrots, 100 gm raisin, 4 green cardamom, 1 tsp black pepper, 2 pieces of cinnamon and 1 cup apricot. Cook for another 1 minute. Now add boiled rice and 1/2 tsp saffron essence. In other pan cook 2 tbsp sugar till melts, add 1/2 cup water and mix well. Now pour this mixture on top of rice and simmer for 20 minutes. Serve hot.

CHOCOLATE CARAMEL LATTE coffee

INGRIEDENTS

• :

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.

Gluten Free Christmas Cake

Ingredients

1 kg mixed dried fruit*
1 cup glacé apricots, chopped
¾ cup glacé cherries, chopped
¼ cup glacé ginger, chopped
⅓ cup walnuts or almonds*, roughly chopped
½ cup brandy
Canola oil spray
1 cup lightly packed brown sugar
¼ cup vegetable oil
4 eggs (59g)
1 teaspoon vanilla essence
¼ cup freshly squeezed orange juice (from 1 orange)
2 cups gluten free plain flour
½ cup gluten free self raising flour
1 ½ teaspoons mixed spice*
½ teaspoon cinnamon*
Blanched almonds to decorate*
1 meter length of wide Christmas ribbon or plastic Christmas decoration

Method

In a large bowl, combine the mixed dried fruit, chopped glace apricots, cherries and ginger. Pour over the brandy and toss through. Cover and stand over night. Add the nuts and toss through.

Preheat the oven to 150°C. Prepare a 20cm round cake tin, sprayed lightly with the oil and lined with non-stick baking paper. Make sure the paper stands 5cm above the edge of the cake tin.

Place the brown sugar, oil, eggs, orange juice and vanilla essence in a medium bowl. Beat until smooth and has turned a light brown. Add to the fruit mix and combine well.

In a separate bowl, sift the flours, mixed spice and cinnamon and stir through to combine. Fold the flour mixture into the fruit mixture, making sure the flour is mixed through well. Spoon the mixture into the prepared pan, leveling out evenly with the back of a spoon. Tap the pan gently on the bench to remove air bubbles.

Bake on the middle shelf of the preheated oven for 3 hours or until a skewer is inserted into the centre and comes out clean. Remove from the oven, wrap in a clean tea towel and allow the cake to cool.

Decorate the cake with the blanched almonds; place them evenly around the top of the cake, gently pressing into the cake mixture. You can wrap some Christmas ribbon around the cake or place the plastic decoration on top (press the ‘stem’ into the cake).

Water melon drink

Ingredients:

• Water melon 2 cups
• Sugar syrup 2-3 tbsp
• Lemon juice 2 tbsp
• Salt to taste
• Ice as required
• Water melon slice for garnish

Method:

1. Put water melon, sugar syrup and lemon juice in blender jug and blend it nicely.
2. Now add salt and ice and blend more.
3. Then take it out in serving dish, garnish with water melon slice and serve.

Beef Paya (Beef leg recipe)

Beef Paya (Beef leg recipe)

ingredients :

beef legs                     4
chopped ginger               2
crushed garlic                 10-12
roughly chopped onion              2
salt to taste
clarified butter           1 cup
ginger garlic paste         3 tbsp
onion sliced                  1/2 kg
red chilly powder          3 tbsp
turmeric powder              2 tbsp
coriander powder             2 tbsp
garam masala powder       1.5 tbsp
curd                                   300 to 500 gram
water                                 3 liter
fenugreek leaf                tbsp 
fresh coriander leaf chopped          1 cup

method :

step 1 :

• in a deep bottom pan take beef paya (washed )add water 1 tsp salt , crushed garlic , 2 bay leaf , roughly chopped onion , roughly chopped peeled ginger allow it to get boil then cover and cook on slow flame for 4 to 5 hours . 

• after that drain the stock and set aside , take beef paya on other pan remove bay leaf , and ginger . 

step 2 :

• in other leave bottom pan melt 1 cup of clarified butter ( ghee ). . add 1/2  sliced onion and sauté till onion get nice golden color . after that  add ginger garlic paste and sauté for 1 minutes , turmeric powder , coriander powder red chilly powder and garam masla powder . sauté till oil comes out . this gonna take about 2 to 4 minutes .

• now close the flame add curd and stir till all spices get gently mix with curd then again place the pan on fire and cook . cook and stir occasionally about 10 minutes on slow flame . 

• add beef leg pieces and sauté for 3 to 5 minutes then add stock , salt , and coriander leaf. cover and cook on slow flame for 20 minutes.

• leave  the pan as it is do not stir . for at-least 30 minutes . 

• after that remove in serving bowl and serve .  

aloo paneer kofta 

Instructions

• 200 gms paneer/cottage cheese, grated
• 3 medium sized aloos/potatoes, which have been boiled & peeled and then grated
• 11/2 tbsp almond flour or 1 tbsp milk powder or 11/2 tbsp khoya (i used almond flour)
• 
  
• ½ tsp black pepper powder or crushed black pepper
• ¼ or ½ tsp red chili powder
• ¼ or ½ tsp punjabi garam masala powder
• 1 or 1.5 tbsp chopped coriander leaves
• 1.5 or 2 tbsp corn flour/corn starch
• 2 to 3 tbsp mixed chopped dry fruits - almonds, cashews, pistachois and raisins
• vegetable oil for frying ( i used rice bran oil)
• rock salt or regular salt as required
• chaat masala as required (optional)
• Method 

1. mix all the ingredients in a bowl, except the dry fruits.
2. check the seasoning and add more salt or spice powders if required.
3. take a medium sized ball from the mixture and flatten it slightly.
4. place the dry fruits in the center.
5. bring the edges toward the center and cover the dry fruits completely.
6. seal the kofta well, so that they do not break while frying.
7. make all the koftas this way.
8. heat oil for shallow frying or deep frying in a kadai or pan.
9. add the stuffed koftas and fry till golden brown from all over.
10. drain the kofta on paper tissues.
11. serve aloo paneer kofta hot or warm with green chutney or sweet chutney and sprinkled with some chaat masala.
12. these koftas can also be made and added to malai kofta curry.

1. i added 1.5 tbsp corn flour/corn starch to the kofta mixture and the koftas did not break. however, when making koftas, just add a small ball of the mixture first in the oil and if it does not break, then move ahead with frying the rest of the koftas. if the kofta does break, then add some more corn flour to bind them well.

2. the oil has to be medium hot. too hot oil, will brown the koftas quickly with the inside remaining uncooked. a warm oil, will make the koftas soak oil and become greasy. the texture in the latter case also would not be good.

3. if you are making aloo paneer koftas for fasting or vrat. then use rock salt and substitute the corn flour with fasting flours like water chestnut flour (singhare ka atta), buckwheat flour (kuttu ka atta) or arrow root flour.

QUICK and LITE Tuna Noodle Pasta

Ingredients

1- 6.4oz pack Chunk Light Tuna in Water
1- 12oz steam-in-bag frozen peas
12oz box pasta cooked as per directions (I use bow tie)
1 clove garlic minced
1 tbsp olive oil
1 tsp salt

Directions

Cook pasta according to package directions, drain and set aside.
Cook peas as directed in microwave but cut time by half.
In a large non stick pan heat oil over medium heat. Add garlic and cook one minute. Add tuna, stir.
Add peas and continue to cook stirring to combine. Cook about 3-5 minutes more.
Add pasta and combine. Cook until all ingredients are heated through. Add salt and serve.
A sprinkle of fresh parmesan or reduced fat shredded cheddar goes well.

Flour Semolina Halwa

Ingredients

• Semolina 1 cup
• Flour ¼ cup
• Gram flour 1 - 2 tbsp
• Sugar 1 cup
• Water 4 cup
• Clarified butter 1 cup
• Almonds 4 tbsp
• Pistachio as required
• Cashew as required

• Directions

  1. Heat clarified butter and fry semolina.
  2. When it roasted half, add flour and gram flour and stir fry well.
  3. Now make sugar syrup with sugar and water.
  4. Then add sugar syrup in semolina halwa, stir well.
  5. Finally dish out and decorate with pistachio, cashew and almond.
  6. Serve warm.
• 
  

mango milkshake recipe 

Ingredients (american measuring cup used, 1 cup = 250 ml)

• 2 medium size alphonso mangoes
• 2 cups of almond milk or cashew milk or cow's milk
• 2 teaspoon of sugar or jaggery (optional)
• 4 small ice cubes (optional)
• pinch of saffron (optional)
• dry fruits like cashew, almond, pistachois to garnish (optional)

directions

1. wash the mangoes and peel them.
2. chop the mango pulp into small pieces.
3. add the mango pulp into the blender along with milk
4. add the sugar or jaggery as per your taste and also considering the sweetness of mangoes.
5. add saffron.
6. you can add ice cubes also at this stage or you can add the ice cubes while serving the mango shake.
7. blend everything till smooth.
8. add the chopped dry fruits, if you want for garnishing.
9. and serve the mango shake with few saffron strands for garnish.

Chocolate Hazelnut Napoleon

Ingredients

• 1 cup evaporated milk
• 1/2 cup semi-skimmed milk
• 3 large egg yolks
• 3 tbsp cornflour
• 5oz dark chocolate, chopped
• 2 tbsp unsalted butter, room temperature
• 2 tbsp hazelnut liqueur
• 1 tsp vanilla extract
• 1/3 cup pure hazelnut butter, well stirred
• 500g puff pastry dough
• Icing sugar, for dusting

Method

How to make Chocolate Hazelnut Napoleon

For the pastry cream, heat the evaporated milk and milk in a medium saucepot until just below a simmer. In a bowl, whisk the egg yolks, and cornstarch together. Place the chocolate and butter in a separate bowl and place a strainer over the top.

Pour the hot milk over the egg mixture while whisking constantly until it has all been added. Return this to the pot and whisk over medium heat until the custard thickens and turns glossy, about 3 minutes. Remove the pot from the heat and pour it through the strainer over the chocolate and butter. whisk this until the chocolate has melted and the custard is smooth. whisk in the hazelnut liqueur and vanilla, then whisk in the hazelnut butter. Place a piece of plastic wrap directly on the surface of the custard, cool to room temperature, then chill until set, about 3 hours.

Preheat the oven to 400F and line a baking tray with parchment paper, and have a second baking tray of the same size on hand.

Cut the pastry dough into 3 equal pieces. On a lightly floured surface roll out each piece to a rectangle about 5-x-14 inches. Alternatively, you can roll out each piece to about 4-x-8 inches and then finish rolling the dough through a pasta roller set to the widest setting (this makes for a pastry that bakes evenly and level). If needed, stack the 3 pieces of dough and trim the edges so that they are all the same size (they will be closer to 4-x-12 inches once trimmed). Chill the dough for 15 minutes.

Place the 3 pieces of dough on the prepared baking tray and dock with a fork. Place a second sheet of parchment paper over the pastry and place the second baking tray on top. Bake the pastry for 10 minutes, then add a heavy weight on top of the top baking tray (a cast iron skillet, or even 2 bricks wrapped in foil) and bake 10 minutes more. Remove the weights, the top baking tray and parchment and finish baking for about 10 more minutes, until the pastry is a rich golden brown. Cool completely before assembling.

To assemble, place one of the pastry pieces on a platter or flat board. Stir the pastry cream to soften and spread half of it over the pastry. Top this with a second sheet of pastry and spread the remaining half of the pastry cream overtop. Top this with the third piece of pastry and press it down ever so gently. Chill for an hour.

Dust the top of the napoleon generously with icing sugar. Using a sharp Chef’s knife, trim the edges of the pastry if needed, then cut the napoleon into 6 individual portions, each 4-x-1 ½-inches. Store the napoleons refrigerated until ready to serve.

The napoleons can be prepared up to a day in advance, and stored refrigerated up to 2 days.