Ingredients -
Chicken - 1/2 kg
Onions finely chopped - 4
Ginger paste - 1 tsp
Garlic paste - 2 tsp
Khus khus (Poppy seeds) - 2 tsp (soak for 1 hour and grind it to a fine paste)
Coconut freshly ground - 1/2 cup
Garam masala powder - 1 tsp
Red chilli powder - 1 tsp
Tomato blanched and pureed - 2
Oil - 5-6 tbsp
Warm water - 2 cup
Curry leaves - 6-7
Salt - to taste
For dry grind - coarsely ground
Green cardamom - 2
Black cardamom - 1
Cinnamon - 1 inch
black cumin - 1/2 tsp
Cumin seeds - 2 tsp
Bay leaf - 1
Method -
1. Take oil in a deep and heavy bottomed karahi.
2. Put curry leaves and all the coarsely ground dry masala in it.
3. Add onions and fry it until golden.
4. Put ginger- garlic paste and fry until it changes colour.
5. Put khus khus and fry for 5 minutes, add ground coconut and fry until brown.
6. Put red chilli powder and tomato puree, saute for a while.
7. Add chicken and fry till oil separates and the masala has turned to a pure golden colour.
8. Put garam masala, salt and water and cook on a slow flame till the chicken is tender.
9. Garnish it with coriander leaves and serve it with rice, rumali roti or naan.
Ingredients -
Butter - 100 g
Sugar granulated - 1 cup
All purpose flour - 1 1/2 cup
Baking powder - 1 tsp
Soda bicarb - 1/2 tsp
Milk - 1/2 cup
Grated carrot - 1 cup
Chopped walnuts - 1/4 cup
Chopped almonds - 1/4 cup
Chopped glace cherries - 1/4 cup
cardamom crushed - 1/2 tsp
Topping - ( chop 2 tbsp walnuts, 2 tbsp almonds, 2 tbsp glace cherries in a bowl, stir in 2 tbsp ground sugar)
Method -
1. Beat butter with an electric mixture for 5 minutes, mix in the sugar beating it continuously.
2. Add eggs, one at a time, beating well after each addition.
3. Sift flour with baking powder and soda and stir in, alternately with the milk.
4. Add the carrot, walnuts, cherries, almonds and cardamom gently until thoroughly mixed.
5. Grease a ring tin and spread the mixture evenly into it, sprinkle the topping over and bake in a moderate oven for 25-30 minutes or until done.
6. Leave it in tin for few minutes and then carefully turn out.
7. Serve this tasty and healthy cake hot with evening tea.
Stepwise making of carrot cake -
Prepare the batter n put evenly in a ring tin
Bake it in a moderate oven
Take it out carefully
Slice it
Serve it hot
Ingredients -
Butter - 2 tsp
Salami - 6 slices
Bread - 4 slices
Tomato - 1
Mayonnaise - 2 tbsp
Lettuce - 2-3
Mustard sauce - 1 tbsp
Method -
1. Melt little butter in a skillet or tawa. Put in slices of salami, saute until they are a little bit brown and crispy.
2. Apply butter on all the breads.
3. Place lettuce on one of the bread.
4. Apply tomato ketchup on the second bread and arrange it over the lettuce. Place tomato slices over it.
5. Apply mayonnaise on the third bread and arrange it with salami slices over the bread with tomato slices.
6. Close it with fourth bread and it's ready to serve.
7. Serve it with mustard sauce or you can spread it on one of the breads.
Ingredients -
Potato med size - 10-15
Cloves - 5
Fennel (saunf) powder - 3-4 tbsp
Red chilli powder - 2 tsp
Dry ginger powder (saunth) - 2 tbsp
Fresh curd - 250 g
Garam masala ( roast n dry grind 3 green cardamom, 1 1/2 cinnamon, 3-4 cloves)
Oil - 6 tbsp + for deep frying
Salt - to taste
Water warm - 1 1/2 glass
Method -
1. Boil the potatoes. Take special care that it should be firm and not overcooked.
2. Deep fry it to a dark golden colour.
3. Heat 6 tbsp oil in a deep heavy bottomed karahi and put 5 cloves in it, let it crack.
4. Reduce the heat and blend the curd to a smoth paste, put red chilli powder followed by the curd in the karahi.
5. Stir it continuously to avoid curdling on a medium heat until the curd becomes thick and all the water has evaporated.
6. Add fennel + dry ginger powder, salt and half of the garam masala and stir for 1 minute on a low flame.
7. Add warm water to it and let it come to boil.
8. Prick fried potatoes with a fork and put it in the karahi.
9. Cover it and put it on "Dum" on a low heat for 20 minutes or until the water has reduced and it is cooked.
10. Add half of the garam masala before taking it off the heat.
11. Serve it with rice and enjoy it's distinctive taste and aroma.
Ingredients -
Brown bread - 6 pieces
Cheese grated - 1/2 cup
Carrot grated - 1/2 cup
Butter - 2 tbsp
Cheese spread - 2 tbsp
Black pepper powder - 1/2 tsp
Tomato ketchup - 4 tbsp
Method -
1. Take all the breads and trim the edges off it.
2. Spread butter on one bread and cheese spread on the other one.
3. Spread tomato ketchup liberally over both the breads.
4. Spread grated cheese over the buttered bread and grated carrot over the cheese spread, sprinkle pepper powder over it.
5. Arrange both the breads in layers. Apply butter and tomato ketchup on the third bread and close the sandwich. Many layers can be made according to your choice.
6. Prepare more sandwiches with the remaining breads in the same manner and slice all diagonally.
7. Enjoy this tasty and healthy sandwich in breakfast or pack it in tiffin for the kids.
Spread butter n cheese spread
Spread tomato ketchup
Add grated carrot, cheese n
sprinkle pepper powder
Arrange all n close it with the third bread
Slice it diagonally n serve it
