Chicken Korma

 Ingredients -

Chicken - 1/2 kg
Onion thinly sliced - 2 large
Yogurt - 1 cup fresh and thick
Ginger paste - 2 tsp
Garlic paste - 2 tsp
Bay leaf - 2
Green cardamom - 4 crushed
Cloves - 5-6
Black pepper - 1/2 tsp
Black cumin (shahjeera) - 1/2 tsp
Coriander powder - 2 teaspoon full
Chilli powder - 1 tsp
Garam masala - 1/2 tsp
Salt - to taste
Oil - 5-6 tbsp + for frying
Coriander leaves chopped - for garnishing

Method -

1. Heat oil in a deep and heavy bottomed karahi. Fry the onions until it is golden brown and crispy, remove and let it cool.
2. Grind the onion to a fine paste in a grinder, add the yogurt and again run the mixer grinder just to mix both thoroughly. Keep it aside.
3. Remove extra oil from the karahi and reheat it, add bay leaf,  black pepper, crushed cardamom, cloves, black cumin and fry for a minute.
4. Add the chicken and fry it until it turns golden, add the ginger and garlic paste and fry it further for a minute.
5. Add coriander powder, chilli powder, garam masala, salt and mix it stirring it frequently for few minutes, if necessary sprinkle some water.
6. Add half of the yogurt-onion mix in the karahi and mix it nicely, then add the remaining half and fry it blending all thoroughly.
7. Add little water if gravy is needed, cook on a low heat until chicken is done.
8. Garnish it with coriander leaves and serve it with naan or pulao.

Veg Au Gratin

Ingredients - 

Broccoli florets - 1 cup
Cauliflower florets - 1/2 cup
Carrot chopped - 1 large
Cabbage  shredded - 1 cup
Beans chopped - 3-4
Capsicum chopped - 1
Mushrooms chopped - 3-4
Onions chopped - 1
Ginger grated - 1/4 tsp
Tomato - 1 small
Pepper crushed - 1/4 tsp
Red chilli powder - 1/4 tsp
Cheese grated - 2 tbsp
Butter - 1 tbsp
Oil - 2 tbsp
salt - to taste

For White Sauce -

Butter - 3 tbsp
All purpose flour (maida) - 3 tbsp
Milk - 1 1/2 cup
Pepper powder - 1/2 tsp
Cheese grated - 4 tbsp

Method -

1. Heat butter in a saucepan and put maida and fry it to a light golden colour. Reduce the heat and add milk into it stirring it constantly to avoid any lumps. Add cheese, pepper and salt and keep it aside.
2. Boil the vegetables except mushrooms in salted water till tender and drain. Take care not to overcook.
3. Heat a frying pan and put butter and oil in it.
4. Add onions, mushrooms and fry on a medium heat till onions are translucent and mushrooms tender.
5. Add ginger, tomato, pepper and chilli and fry for a while.
6. Add all the vegetables, salt and fry for 2 minutes on a low heat.
7. Mix half of the white sauce in it and take it off the heat.
8. Grease a baking dish with butter and spread the vegetables in white sauce over it.
9. Spread the remaining white sauce over the veggies and sprinkle cheese over it.
10. Bake in a preheated oven till the upper layer turns to a golden colour.
11. Serve it hot with garlic bread or dinner rolls.


                   STEP-WISE INSTRUCTIONS :-

Spread the vegetables in white sauce in the baking dish.

Spread the white sauce over the veggies and sprinkle cheese over it.

                              Bake in an oven.

                                     Serve it hot.

Dates cup cakes

Ingredients -

Dates chopped - 1 cup + garnishing
All purpose flour - 2 cups
Cornflour - 1/2 cup
Sugar granulated - 2 cups
Baking powder - 1 1/2 tsp
Soda bicarb - 1/2 tsp
Butter -  125 g
Eggs - 3
Milk - 1/2 cup
Cardamom powder - 1/2 tsp

Method -

1. Beat butter with a mixer until light and double in volume.

2. Mix sugar in three batches, beating it continuously.

3. Mix eggs one at a time, whisking it continuously.
4. Sift the flours with baking powder and soda.
5. Add it slowly to the butter mix folding it gently.
6. Keep adding the milk in between, until the flour is finished.
7. Add the dates and cardamom powder and mix it lightly.
8. Grease a muffin tray with butter or oil.
9. Pour 1 1/2 tbsp of the batter in each cup and garnish it with dates.
10. Bake it in a moderate oven till baked and golden brown in colour.
11. Store it in an air tight container.
12. Serve it with tea or with hot glass of milk to the kids as they will love this tasty and soft cup cakes.

 

Garden Delight Sandwich

Ingredients -

Bread - 1 big pack (20 slices)
Butter -2-3 tbsp
Cheese spread - 3-4 tbsp
Tomato ketchup - 3-4 tbsp
Coriander chutney - 3-4 tbsp
Carrot grated - 1 cup
Cheese grated - 1/2 cup
Tomato cut in  slices - 2 med
cucumber cut in slices - 1
Lettuce - 2-3 leaves

 

Method -

1. Take the breads and remove edges from all four sides.
2. Apply cheese spread on four of the breads. Place lettuce and tomato slices over it. After that place four more breads over tomato and lettuce.
3. Spread coriander chutney on those four breads, arrange cucumber slices over the chutney spread breads.
4. Spread butter on four breads and arrange it over the cucumber slices. Spread grated cheese over it.
5. Apply tomato ketchup on remaining four of the breads and arrange it on top of grated cheese. Spread grated carrot over it liberally.
6. Close it with last of the remaining breads, after applying butter on it.
7. Garnish it with remaining grated carrot, cheese and cucumber.
8. You can use any vegetables and salad of your own choice.
9. The size of the sandwich could be cut down by using less breads if you want a smaller one.
10.  This whole sandwich is best for little gatherings , picnics or b'day parties.

 

 

STEP-WISE INSTRUCTIONS

 

 Apply cheese spread on four breads.
  

 Place lettuce and tomato slices over it.

Place four breads over tomato and lettuce 

 

Apply coriander chutney n place cucumber slices over it.

 

Place four breads over cucumber slices n spread 

butter n grated cheese.  

place four breads over cheese n apply tomato

 ketchup n grated carrot.

  Close it with last of the four breads, apply butter n garnish it accordingly.