Ingredients:
500g                   chicken
25g                ginger-garlic paste
1/2                tsp chili powder
30g                cashew nuts
25g                khus khus seeds
1/2 tsp            garam masala
50g                yougurt�
50g                oil
50g                 cream
1                   onion
6                    green chilies
A pinch of red orange color
1                      lemon
1 small bunch cilantro

Salt to taste

Method:

• Cut the chicken pieces and mix in salt, ginger-garlic paste, lemon juice. Keep aside for 15 minutes.
• Blend the cashew nuts and khus khus seeds and make a paste. To this, add yogurt,Chilli powder , chopped green chilies, garam masala, salt, red orange color, chopped and fried onions. Apply this mixture to the chicken pieces.
• Heat oil in a pan and cook masala applied chicken until done.
• Serve with cream and cilantro on it.

Ingredients

carrots 6 (grated finely)
milk 3 cups
sugar 1 cup
mawa 1/2 cup (powdered milk)
khoya 3 tsp (ricotta cheese)
almonds 1/8 cup (chopped)
cardamoms 5 (skinned and crushed fine)
pistachios 2-3 (powdered)
ghee 1/4 cup (clarified butter)
raisins 1 tsp

Method:

• Cook the carrots in the milk in an open pan on a low flame with constant stirring.
• When the carrots are done, take them out and drain any excess milk.
• Add the milk powder(mava), the ricotta cheese and the sugar to the carrots.
• Heat the ghee in a frying pan, add the carrot mixture and keep on high flame until the carrot paste loses the milky texture and becomes golden brown and the sugar is totally dissolved.
• Add the raisins, cardamoms, powdered pistas and the almonds.
• Heat through and serve either hot or cold with cream on the side.

 

 

INGREDIENTS

• 2 tablespoons cocoa powder
• 2 tablespoons cornstarch
• 2/3 cup sugar
• 1/4 teaspoon salt
• 1 cup half-and-half
• 3 large egg yolks
• 2 cups 2% low-fat milk
• 6 ounces semisweet chocolate
• 1 tablespoon butter
• 2 teaspoons vanilla extract

DIRECTIONS

1. Melt chocolate in a saucepan or in the microwave and allow to cool slightly.
2. Sift cocoa, corn starch, sugar and salt together in a large, heavy-bottomed saucepan.
3. Slowly whisk in the half and half, then the egg yolks, then the milk.
4. Stir in the chocolate (it will look curdled and clumped, but will melt together with cooking).
5. Bring mixture to a boil over medium-high heat, whisking constantly and scraping the sides and bottom of the pot.
6. A splatter screen might be helpful here if your pot is not very deep.
7. As the pudding reaches the boiling point it will darken and thicken.
8. When it boils, reduce heat to medium and stir with a wooden spoon for about two minutes, until it has reached the appropriate pudding consistency.
9. Stir in butter and vanilla.
10. Let it set.
11. Serve warm or chilled.

Ingredients:

Method:

Cook macaroni until tender, rinse and drain; set aside.

Melt butter in a large Saucepan  or Dutch oven; add chopped onions and bell pepper and sauté over low heat for about 2 to 3 minutes, until onion is tender.

Add flour, salt and pepper; stir until smooth.

Add milk and cream of celery soup and stir over low heat until smooth and thickened.

 Add cooked macaroni, flaked tuna, peas and half of the cheese to sauce mixture, stirring constantly. Pour mixture into 2-quart buttered casserole; top with remaining cheese then buttered bread crumbs.

Bake at 350° for 30 to 40 minutes, or until tuna casserole is nicely browned.

Garnish it with tomatoes and olives.
Serves 4 to 6.

Ingredients:

1. Apples                                           - 3.
2. Pears                                             - 4.
3. Kiwi                                               - 7.
4. Sugar                                            - 2 tsp.
5. Salt                                               - 1 tsp.
6. Black pepper                                 - 1 tsp.

Method:

• First wash Apples and pears properly.
• Cut pears kiwi and  apples into small pieces.
• Apply salt, sugar and pepper to it.

Your fruit chaat is ready.

Ingredients:

• 1 kg lamb/ mutton cut into 2″ pieces
• 1 cup yogurt
• 2 tbsps garlic paste
• 2 tbsps lemon juice
• 2 tsps garam masala 
• Salt to taste
• 3 tbsps vegetable/ canola/ sunflower cooking oil
• 4 green chillies slit lengthwise
• 2 tsps coriander powder
• 1 tsp cumin powder
• 2 medium tomatoes chopped fine
• Ginger to garnish
• Fresh chopped corainder to garnish

Preparation:

• Mix the lamb/ mutton with the yogurt, garlic paste, lemon juice, garam masala and salt to taste, cover and allow to marinate for 3 hours.
• Heat the oil in a Kadhai (or any other wok-like pan) on a medium flame. Add the green chillies and fry till they stop spluttering.
• Add the lamb with its marinade and fry, stirring frequently, for 5-7 minutes.
• Now add the tomatoes, corainder and cumin powder and mix well. Sprinkle some water over the meat, cover, simmer the flame and cook till the meat is done. Check occassionally and add more water if needed to prevent sticking and burning. Ideally this dish has a minimal amount of thick gravy.
• Turn off fire, garnish with ginger and coriander leaves and serve with hot Chapatis (Indian flatbread) or Naans.

Ingedients:

1. Tomatoes                                     - 5-6 Chopped.
2. Mint leaves                                   - 4-5.
3. Salt                                               - 1 tsp.
4. Tomato sauce                               - 2 tsp.
5. Red chilli powder                         - 1 tsp.
6. Green chillies paste                     - 2 tsp.
7. Turmeric powder                         - a pinch.
8. Cumin powder                             - 1 tsp.
9. Coriandor powder                       - 1/2 tsp.
10. Cumin seeds                               - 1 tsp.
11. OIl                                               - for frying.
12. Ginger Garlic paste                      - 1 tsp.

Method:

• Take a non stick sauce pan heat oil in it and put cumin seeds in it.
• Let them fry and then put chopped tomatoes, salt, red chilli powder, turmeric powder, green chillies paste, ginger garlic paste, cumin powder and coriandor powder.
• Stir well and put a lid on it let it cook on simmer flame.
• After some time Open the lid and beat the tomatoes with a wodden spoon.
• Now put tomatoe paste in it. And cook till the oil comes up.
• Now off the stove and put mint leaves on it.
• This can be had with chapatis or fried rice .

HI, It is said that chicken breast is very full in vitamins and proteins. So, today I am going to publish chicken breast haleem. Most of the people hate chicken white meat. Even I dont like it too. But when I prepared this dish we all loved it. You can find these below ingredients in any indian stores or any store asian aisle.

Ingredients:

1. Chicken breast                                       - 2 full.
2. Salt                                                         - According to taste.
3. Red chilli powder                                    - 1 tsp.
4. Green chillies                                          - 6.
5. Turmeric powder                                     - 1/4 tsp.
6. Ghee                                                        - 2 tsp.
7. Yougurt                                                    - 5 tbs.
8. Ginger Garlic paste                                    - 2 tsp.
9. Fried onion                                                - 1 cup.
10. Lemon                                                        - 1.
11. Channa dal                                                 - 4 glasses.
12. Haleem wheat                                             - 4 glasses.
13. Mash dal                                                    - 4 glasses.
14. Tuvar dal                                                    - 8 glasses.
15. Haleem masala                                           - 1 box.
16. Water                                                          - According to the depth of cooker.

Method:

• Wash all these dal and haleem wheat with changes of water.
• Soak them for 5 min after 5 min put all these in a pressure cooker and cook until 1 hour on medium flame.
• Once these dal are done let them be cool and grind them with green chillies and  Keep it aside.
• Now Take chicken  breast and put them in pressure cooker with ginger garlic paste, yougurt, ghee, salt, red chilli powder and turmeric powder. Once they are cool take them out and make small pieces out of it. Keep it aside.
• Take a non stick sauce pan heat ghee in it and put Haleem paste which we made earlier.
• Stir well and now put Chicken breast and haleem masala.
• Cook it for 10 minutes on medium flame and off the stove.
• Garnish it with fried onions and lemons.
• Serve hot with ghee.

Ingredients:

1. Rice                                                       - 1 Glass.
2. Carrots                                                  - 6-7.
3. Cabbage                                                - 5-6 leaves.
4. Green beans                                          - 1 pound.
5. Salt                                                        - 2 tbs.
6. Black pepper powder                             - 2 tsp.
7. OIl                                                         - for frying.
8. Corn                                                       - 5 cups.
9. Water                                                      - 6 cups.
10. Soya sauce                                              - 2 tsp.

Method:

•  First Wash rice with changes of water.
• Put 6 cups of water in it and keep it for boiling with 1Tbs of salt in it.
• When water comes to boil simmer it and cook it till the water has dried.
• Now take carrots, green beans and cut them in small pieces.
• Take a non stick pan heat oil in it and put carrots, green beans and corn.
• Fry them for a few minutes take them out and put cabbage in it.
• Fry cabbage for just 2 minutes.
• Now put that cooked rice in it and put fried vegetables in it mix it well.
• Put salt and pepper in it. Fry for 5 minutes and off the stove.
• Put soya sauce in it mix well.
• Your Fried Rice is ready.