Strawberry n chocolate chip Icecream

Ingredients:-

1. 1cup condensed sweetened milk(milk maid)
2. 3/4 cup fruit puree(i used strawberries)
3. 2-3 tbsps chopped fruit.
4. 2 cups wipping cream.
5. 1/2 cup chocolate chips.
6. 2-3 tbsp sugar (if needed).

Recepie:-

1. For one cup condensed sweetened milk (milkmaid)
2. Add fruit(I used strawberry) purée 3/4cup (blended with 3-4spoons of sugar if it's sour )
3. Choice of adding chopped chocolate chips n blend once keep aside
4. Take 2 cups wippping cream n wip till stiff now fold in the sweetened mixture ...
5. Pour in a box ...keep covered with lid on n place in freezer ....let it rest for half in deep fridge ...
6. Now mix with fork ....add finely chopped fruit pieces ...
7. Mix again n back to freezer ...
8. Half hr n mix again with fork (to avoid ice formation) ...
9. Leave to set ,takes over night ...serve ...
10. Note :- you can use a stick blender to blend instead of the folk too , just take care not to use fruit pieces till you finished the blending in that case , so it doesnt get puree.
11. Yummy ice-cream is ready to eat.

 

Murgi ka Salan

Murgi ka Salan

A must try recepie which is a favourite in my house with the kids and their dad. The divine smell of the salan will pull all the family to the lunch /dinner table without any difficulty and im sure the polished plates will speak for them self. This curry is bone -in and hence has its extra flavour , which most boneless curries will not have. Also the Browned onions(barista) gives its own distint sweet flavour and amazing taste to the salan curry.

Do give this a try and let me know how you and you family liked it.

 Ingredients:-

1. 6 big onions
2. 1/2 cup oil
3. 1whole garlic
4. 1inch ginger
5. 4green chillies
6. 1bunch corriander leaves
7. 1/2tsp haldi
8. 11/2tbsp kashmiri chillie powder
9. 1/2 tbsp chillie powder
10. 1tsp chicken masala (sunday masala)
11. salt to taste
12. 1kg cleaned and cut chicken ,bone-in and skinless
13. 2large potatoes chopped in big chunks
14. 1cup water(more if needed)
15. corriander leaves to garnish
16. Sliced Boiled Eggs (2nos) for garnish

Recepie:-

1. Chop 6big onions n fry till brown(v. Important) in half cup oil,
2. Add to this a paste of 1whole garlic, 1inch ginger around 4green chillies n half bunch coriander  leaves with stems...  Keep frying till it's well done n color changes,
3. Add to this half tsp haldi powder and 11/2 tbsp Kashmiri chillie powder and half spoon red chili powder , little garam masala, n 1tsp chicken masala (or Sunday masala), fry little 
4. Add 1kg cleaned chicken n large chopped potatoes (optional) to this n continue to fry till well coated with masala, after few minutes cover n cook without adding water on medium flame for 15 mins , stirring In between...
5. Now add salt to taste (around 1 tbsp refined salt).
6. Now add 1 cup water, give a good mix , cover and bring to a boil , then Lower flame to simmer for 15 mins ...
7. Garnish with coriander leaves n boiled eggs... Serve hot ... With ghee rice...

Tri Colour Bell Peppers with Cottoage Cheese Stir Fry

Tri Colour Bell Peppers with Cottage Cheese Stir Fry

This is a dish full of goodness and taste, of all the lovely vegetables that go into it. The vibrant colours of the bell peppers add to the beauty of this simple yet tasty recepie.Its a clasic combination with the flavoured rice or even noodles. Protien rich paneer is good for the skin and hair , and very easy to feed kids who are fussy eaters. A great way to please the tummy, while kids get get to eat the vegetables with a relish , which they other wise tend to avoid.

 

 

 

Ingredients:-

1. 2-3 tbsps chopped garlic
2. 2-3 tbsp chopped ginger
3. 4-5 tbsp oil
4. 1red,1yellow,1orange bell pepper
5. 1green capsicum
6. 2 medium sized onion chopped
7. cottage cheese 1/2 cup
8. corriender leaves for garnish
9. 3-4 spring onions
10. 1 tbsp red chilli paste
11. salt to taste
12. 1/2 tsp pepper powder
13. 1tbsp vinegar
14. 1tbsp soya sauce
15. 1tbsp tomato ketchup
16. 1/2 tbsp woshtershire sauce

Recepie:-

1. Chop 1onion, ginger,garlic finely
2. Cut all the peppers and remaining onions into chunky cubes.(other veges like par boiled carrots, brocoli, sweet corn; non veg eaters can add shrimps, boiled sausages or chicken too)
3. Cut cottage cheese into cubes(no need to thaw them if using frozen).
4. Chop spring onions both the white and greens , keep seperately.
5. Heat little oil in a wok, add the ginger, garlic and onion and saute.
6. Once done add the cottage cheese and let it saute slightly .
7. Add the spring onion white bulbs and the peppers, mix well and saute, until the peppers are slightly cooked (they should be crunchy and not fully cooked).
8. add salt , chilli paste, pepper powder, little ketchup,soya sauce, woshtershire sauceand give it a good mix.(spices can be altered as per taste).
9. Add the greens from the spring onions , mix it well .
10. Serve hot , garnish with corriander leaves.
 
 

Bombay Duck fry (Bombil Fry)

Bombay Duck fry (Bombil Fry):-

 

Ingredients:-

1. 1Kg Bombay ducks
2. 1 n half tbsp red chilli powder
3. 1/2 tsp haldi powder
4. salt to taste
5. 1cup rice flour
6. Oil for frying.
   
   
   

   
   

Method:-

1. Clean bombay ducks and remove the head and tail.
2. Slowly run the knife along the length of the bone from above it ,which is in the center of the fish.
3. Now the fish will slowly get seperated from the bone on the upper half .
4. turn over and repeat the procedure .
5. Slowly remove the bone now using the knife to cut it away from any flesh that still joined to it.
6. The bonless fillet is ready to use.(apart from convienence in eating, this will remove the excess water from the fish making it easy to fry and using up less oil too)
7. Line the fillets on a kitchen towel( tisues ), to pull out any extra moisture.
8. Cover them with some more of the kitchen towels.
9. leave them for 10 mins.
10. Now cut them into smaller bite sized pieces.(1 fish diveded in 3 pieces horizontally) or keep them whole .
    

    
    
11. Apply the red chilli powder n haldi powder n salt give it a good mix and leave for 20 -30 mins minimum.
12. Coat in rice flour indivisually or few at a time.
    

    
    

    
    
13. Fry in hot oil for 2-3 mins on each side until crisp.
14. Serve hot with chapatis or rice and sliced onions.
    

    
    

Methi Thepla

Methi Thepla(fenugreek leaves roti):-

Ingredients:-

1. 3cups Wheat flour
2. 1/2 cup Besan(Chana Atta)
3. 2tbsps Maida(Plain flour)
4. 1n half tsp Red chilli powder
5. 1/2 tsp haldi powder
6. Salt to taste
7. Pinch of jeera
8. Pinch of Ajwain
9. 1tbsp unsalted butter(no need to melt or even bring to room temperature, simply chop n use)
10. 1/2 cup milk (warm)
11. Water as needed(about 1/4 cup approxi. )
12. 1bunch Methi leaves along with tender stems(cleaned, washed well and finely chopped)
13. 1small onion (finely chopped)
14. 2-3 big cloves of garlic(chopped finely)

 

Method:-

1. In a big bowl add the chopped methi, onion , garlic,and all the spices from 4 to 8 in the ingredients list. Mix well.
2. Add the Besan ,maida and butter. Mix again.
3. Now add the Wheat flour and mix well , slowly add Warm milk(not hot).
4. Start kneeding.
5. Add water little by little until its combined well little dry lump is fine (as the methi n onion will leave its own water when the dough will rest)
6. Add 2-3 tbsp oil and kneed again till its mixed well.
7. Cover the dough and let it sit for atleast 15-20 mins at room temperature ( or even few hours ahead of time is fine).
8. Kneed the dough again and make balls like chapati atta (the above proportion will give about 12 rotis).
9. Roll in wheat flour , just like chapatis and now roast on a chapati gridle as follows.
10. When the first side is alost done , you will c the roti will get small bubbles like then turn the roti .
11. Apply ghee on the already half done side and flip again.
12. Apply ghee on the second side quickly, flip again.
13. In 2-3 seconds , remove , Crumble it in a turkey tovel or foil (this will make sure it remains soft).
14. Keep in a hot case or foil if its for later consumption.
15. Else serve hot, with dhai and pickles.

Stuffed Brinjals (microwave)

Stuffed Brinjals:-

Ingredients:-

1. 1/2 kg Brinjals ( medium sized or small variety)
2. 1 big onion , finely chopped
3. 1/2 garlic , finely chopped
4. 1medium sized tomato, finely chopped
5. corriander leaves for garnish and few for taste
6. 1 n half tbsp red chilli powder
7. 1/2 tsp haldi powder
8. 1tbsp dhaniya -jeera powder
9. handful of peanuts,  microvawed for 2 mins and coursely ground
10. 2 tbsp oil
11. salt to taste.

 

Method:-

1. Wash and cut brinjals into vertical slits(4-6 sections )till half way down for stuffing them.
2. mix all other ingredients , except half the peanuts , in a seperate dish.
3. Stuff the brinjals with the mixture.
4. Place Stuffed brinjals in a microwave safe dish, drizzle little more oil and any left over stuffing and microwave covered (using cling film ) for 4 mins on high.
5. Uncover and again 4 mins on high
6. Check if its completely cooked , if not 1-2 mins more in microwave .
7. Garnish with the remaining peanuts and serve hot, goes well with dal rice, curd rice or chapatis.

Mini Chocolate Cinimon Walnut Cake

Mini Chocolate Cinimon Walnut Cake:-

Ingredients:-

1. 1n half cup cake flour(self raising flour)
2. 1n half tsp coco powder
3. Handful of walnuts
4. 1/2 tsp cinimon powder
5. 1egg
6. 1/3 cup oil
7. 1/4 cup milk
8. nearly 1/2 cup sugar
9. butter and flour to grease and dust the cake pan or parchment paper.

For Ganache:-

1. half cup melted chocolate
2. 1tbsp butter
3. 3-4 tbsp cream

Method:-For Cake

1. Break the egg and wisk with electric beater.
2. Add the milk and oil and wisk further
3. Add the sugar and vanila essence.
4. Add coco powder and wisk till completely mixed
5. Add cinimon powder and half the cake flour. wisk well
6. Add the remaining flour slowly and blend till its completely incorporated.
7. add crushed walnuts and mix well with a spoon.
8. Pour the batter in a greased n dusted / lined with parchment paper spring foam cake mould , decorate with few walnuts, to fill in only 1/2half of the mould.
9. Let the oven pre-heat at 180degrees , then bake at 180 degrees for about 40-45 mins or until cake is completely cooked. 
10. Insert a tooth pick or knife to check  if the cake is completely cooked.
11. Remove from oven, unmould and let it cool completely on a wire rack.
12. Once completely cooled pour ganache and chill the cake.
13. Enjoy the cake with family.
 
For Ganashe:-

• Melt the chocolate in microwave for 1min first , if its not completely melted for 1 more minute check again , if not again for 1/2 min , until the chocolate is completely melted.
• Smoothen using the back of a spoon.
• Add the butter and mix well , add the cream.
• Mix it in quickly until it thickens.
• You can add more or less of the cream to adjust the consistancy .
• Store it in fridge to cool and cover with cling wrap .
• Stays good for upto 3days in refrigrator.

 

 

Butter Chicken

Butter Chicken

 

 

 

Ingredients :-

1. 10-12 kashmiri chillies or 3 tbsps kashmiri chili powder ( add more if needed , as i use whole chillies)
2. 1tsp corriander powder
3. 1tsp jeera powder
4. 1/2tsp garam masala powder
5. 1 tbsp kasuri methi.
6. 1tbsp Salt.
7. 1/2tbsp sugar.
8. 1tsp white pepper powder
9. 1/2 cup wipping cream/cooking cream/thick cream ( low fat version can use 1/4cup whole milk)
10. 3tbsps ghee or oil.
11. 2tsps ginger-garlic paste
12. 1kg chicken (wash, clean ,cut and grilled ) check grilled chicken receipe indian style and make it bone less and shreded/ or simply use store brought 2 plates chicken tikka or 2 portions tandoori and shreaded .
13. 200gms tomato puree( 2 tomatoes)
14. 250 grams fried onion paste( saute fist and paste)
15. hand full of cashew nuts soaked in waster n made into a paste
16. 10-12 Cashew nuts halved and toasted in ghee. 
17. Few Raisens
18. Candid cherries 10 grams
19. Dried cranberried 10 grams

Method:-

• Heat oil / ghee and fry the ginger-garlic paste.
• Add the kasuri methi and chilli powder(if ur using paste add  it little later to kasuri methi  not together) fry for 2-3 mins till the raw smell disappears.
• Add the tomato paste.Fry well.
• Add the dhaniya ,jeera powder and white pepper powder. fry till oil leaves.
• Add the ckicken and fry little tille the masala is coated.
• Add the cashewnut paste and mix well
• Add the salt and mix.
• Add little hot water , cover and cook till its all well combined.
• Add the sugar and mix.
• Add the cream.
• Add the cashewnuts, candid cherries, cranberries, raisens.
• Garnish with corriander leaves , cream n the dry fruits used earlier.
• Serve hot with nan or roti/rice or pulao or ghee rice.

 

 

Grilled chicken indian style

Grilled chicken indian style

 

Ingredients:-

1. 1kg chicken (washed, cleaned , cut into medium sized pieces , skinless and with deep cuts (scored), with bones in)
2. 3-4 tbsps of shan chicken tandoori masala.
3. 1cap full of white vinnegar.
4. 1cup thick yogurt for marination.
5. 1tbsp of ghee
6. 1pinch Garam masala
7. butter/ghee for basting
8. Onion rings for garnish

Method:-

• Marinate the chicken in the spices (i.e. tandoori masala and garam masala)
• leave for 30 mins minimum.
• Add the vinnegar , yogurt and ghee .
• Mix well and marinate for atleast 24-48 hours( longer the better) in fridge.
• Preheat oven at 200degrees along with the grill rack.
• Now place the ckicken pieces on them and grill for about 40-45 mins(varies from oven to oven), keep an eye and dont let it burn, if needed turn over once in between and bast with the ghee or butter as needed .
• Check if the ckicken is cooked by inserting a tooth pick or knife.
• If you are using gas oven it will get black edges if you use convection you have to use grill mode for the blackening effect.
• Remove and apply some ghee /butter.
• If you like the smoked flavour just need to remove the grilled chicken pieces and in between keep a katori , burn some charcoal (or he smoke less onces are also good n easily available in malls) and pour some ghee over it . cover qickly and leave for 5 mins .
• Garnish with onion rings. corriander leaves.
• Serve hot.
 
 
 

 

Pumpkin sabji

Pumpkin Sabji 

 

Ingredients:-

1. 1small pumpkin
2. 1tsp mustard seeds
3. 1tsp jeera powder
4. 1-2 red kashmiri chillie broken into pieces
5. 2tbsps grated coconut (optional)
6. 1green chillie
7. 1tbsp salt (more if needed)
8. 2springs curry leaves
9. 3 tbsp oil
10. 1/4 cup water
11. 1medium sized onion finely chopped
 



Method:-

• Cut pumkin and remove seeds n core. Scoop out the pumpkin and chop if necessary to bite sized pieces.(if you do not wish to serve in the pumkin , you can remove skin and chop the pumkin as well). wash and keep aside until further use.
• Place 3 tbsps oil in a pan and heat it.
• Add the jeera and mustard seeds, let them spluter.
• Add the onion and fry them slightly.
• Add the red chillies and curry leaves along with the hing.
• Add the pumpkin and and fry slightly.
• Add 1/4 cup water and cover cook.
• After 2-3 mins check if pumpkin is fully cooked.
• Add the salt and red chillie powder , with a pinch of haldi powder.
• Give it a quick mix and sprinkle grated coconut.
• Serve with hot dal rice.   

Horlicks burfi microwave recepie

Horlicks Burfi

 

 

Ingredients:-

1. 1/2 cup besan
2. 1/2 cup ghee(1tbsp ghee)
3. 1/2 cup sugar
4. 2-3 tbsps horlicks
5. 1tbsp cardimom powder(elaiche powder)
6. Nuts for garnish (i used 2 tbsps pistachio, you can use  sliced almonds or cashew bits)

Method:-

• Mix 1/2cup besan with 1spoon ghee and horlicks microwave for half minute on full power.
• Remove n stir again microwave for 1/2min.
• Add 1/2cup powdered sugar n elaiche n melted ghee 1/2cup.
• Microwave half minute stir n microwave again half minute.
• Stir n pour in a greased plate.
• Decorate with cashew nuts,almonds or pistachios let it cool when it's less hot cut into squares ,once it's completely cool it will come out into pieces.
• Ready to serve .