Capsicum chicken

Ingredients

· Chicken (cut into medium-sized pieces) – 1 kg

· Onions – 2 nos, sliced

· Green chillies – 6 nos slit lengthwise

· Ginger-garlic paste – 2 tsps

· Green capsicum – 3 nos, sliced

· Garam masala – a pinch

· Turmeric powder – a pinch

· Coriander leaves – a bunch

· Red chilli power – 2 tsps

· Cashew paste – 1 ½ tbsp

· Pepper powder – ½ tsp

Cooking oil – 100ml

Preparation

Heat oil in a wok and saute ginger-garlic paste, sliced onions & slit green chillies till golden brown. Add turmeric, red chilli powder and garam masala and stir. Pour tomato puree and cook for 5 minutes.

Put the chicken pieces into the gravy and cover the wok. Let the mix boil for another 10 minutes. Add capsicum slices, cashew slices, pepper and salt. When the chicken is almost cooked, add finely chopped coriander leaves. Temper with a dollop of ghee. Serve hot with roti or steamed rice.

Chicken Makkani Butter Chicken

Ingredients:
Tandoori Chicken 1

whole Butter 50 gms

Cream 1 cup

Tomato puree 3

cups Garam Masala Powder 2 tsp.
Red chilli powder 1 tsp.Coriander powder 1/2 tsp.

Ginger paste 1 tsp.

Garlic paste 1 tsp.

Green chilli paste 1 tsp.

Salt to taste
Chopped green coriander leaves for garnishing

Method:

1. Take 1 whole tandoori chicken and cut it into pieces.

2. Heat half of the butter in a frying pan. Add ginger garlic and green chilli paste and saute for 1 minute. Add chicken pieces and fry until brown from all the sides. Remove and keep aside.

3. Add the remaining butter and reheat. Add tomato puree, red chilli powder, garam masala powder, coriander powder and salt. Stir well.

4. Add little water just enough to make a thick gravy and bring it to boil on high. Reduce the heat and add chicken pieces.

5. Stir gently to coat all the chicken pieces with tomato gravy. Add 1/2 cup cream and simmer for 10 minutes. Garnish with coriander leaves and rest of the cream and serve hot.

Chilli chicken - Recipe North Indian Style

Ingredients:
Chicken whole (cleaned and cut into pieces) 1 Kg
Green chilli 10
Red chilli powder 1/2 tsp
White pepper powder 1/4 tsp
Black pepper powder 1/4 tsp
Yogurt (curd) 1/2 cup
Turmeric Powder 1/4 tsp.
Soya sauce 2 tbsp.
Cornflour 2 tbsp
Ginger 1/2 inch
Garlic 4 cloves
Onion 1
Tomato 1
Salt to taste
Vegetable oil as required
Green chilli and green coriander leaves for decoration
Preparation Method:
1. Cut onion, tomato into small pieces. Add ginger, garlic and make paste.
2. Cut thin slices of green chilli.
3. Mix red chilli powder, salt, turmeric powder, yogurt, 1 tbsp. soya sauce, 1 tbsp cornflour and 2 tbsp oil. Marinate the chicken with this mixture for half an hour.
4. Then apply onion-tomato paste to the chicken and again marinate for half an hour.
5. Heat oil in a pan. Add green chillis, white pepper powder and black pepper powder and fry for 30 secs.
6. Add chicken marinade and fry until half cooked. Stir ocassionally.
7. Mix rest of the cornflour and soya sauce in water and add to the chicken. Add little water (about 2-3 cups) to make thick gravy and bring it to boil.
8. Cover and cook for 8-10 mins on low flame. keep a constant watch.

Garnish with green chilli on the sides and sprinkle chopped green coriander all over the chicken. Serve hot.

Classic Butter Roasted Chicken with Herbs and Roasted Vegetables

Ingredients:

* 1 whole 4 1/2-to-5-pound chicken
* 6 whole rosemary sprigs, plus more for garnish
* 1 pound (about 8 to 10) baby new potatoes
* 12 baby carrots, lightly peeled or scrubbed
* 8 tablespoons butter (1 stick), melted
* 2 teaspoons kosher salt
* 1 teaspoon cracked black pepper
* 1 whole lemon, 2 holes poked through the skin
* 4 parsnips, peeled and halved lengthwise
* 1 cup chicken broth
* 1 bunch parsley, cleaned, for garnish

Directions:

Preheat the oven to 450 degrees F.

Remove the giblets and neck from the chicken. Rinse the chicken inside and out with cold running water; drain and pat dry with paper towels. Chop enough rosemary to make 2 tablespoons (about 3 sprigs). In a large bowl, combine the chicken, potatoes and carrots. Add the butter, chopped rosemary, salt and pepper. Toss well.

Place the whole lemon and 3 rosemary sprigs inside the cavity of the bird. With kitchen string, tie the legs together.

Put the potatoes, carrots and parsnips on the bottom of a 9-by-13-inch roasting pan. Place the chicken right on top of the vegetables. (This will both flavor the vegetables and act as a rack for the chicken.) Roast for 20 minutes in the oven. Add half of the chicken broth to the pan and baste the chicken with the juices from the pan. Continue roasting, basting 1 or 2 more times using the additional broth. The chicken is done when the temperature on a meat thermometer inserted into the thickest part of the thigh reaches 175 to 180 degrees F and the juices run clear when the thigh is pierced with the tip of a knife, about 80 minutes. The vegetables should be very tender and give easily when a fork is inserted into them. Remove the pan from the oven and let sit for 10 minutes before carving the chicken.

Place the chicken to one side of a platter and arrange the vegetables on the other. Tuck a small bunch of parsley between the chicken legs and arrange the remaining parsley over the vegetables in single sprigs. Pull some of the parsnips from the bottom and lay them on an angle on top of the vegetables. Carving at the table is required, so have a cutting board on the table alongside the platter, and, if needed, remove the chicken to the cutting board to carve.

Meatball Hero Sandwiches

Servings: 8

Ingredients:

* 2 pounds lean ground beef
* 2 eggs
* 1 cup Italian seasoned bread crumbs
* 2 jars (1 pound 10 ounces each) Ragu Old World Style Pasta Sauce
* 8 Italian rolls (about 6 inches long each), halved lengthwise
* 2 cups shredded mozzarella cheese (about 8 ounces)

Directions:

In a medium bowl, combine the ground beef, eggs and bread crumbs; shape into 24 meatballs.

In a 6-quart saucepan, bring the pasta sauce to a boil over medium-high heat. Gently stir in the meatballs. Reduce the heat to low and simmer covered, stirring occasionally, for 20 minutes, or until the meatballs are done. Serve the meatballs and sauce in the rolls, topped with cheese.

Indian Cheese - Paneer & Channa Recipe

INGREDIENTS:

1 1 1/2 Quarts milk
1 1/2 cup Cultured buttermilk

DIRECTIONS:

Pour milk into a heavy 4-quart saucepan. Bring to a boil over medium-high heat, stirring occasionally.

Reduce heat to medium and stir in buttermilk. When the curds form a mass (you’ll see a clear, pale-yellow whey surrounding the curds), remove pan from heat, Let stand, partially covered, for 10 minutes.

Line a colander with a double layer of dampened cheesecloth. Set the colander in the sink or in a bowl if you wish to save the whey (see note). Gently pour the curds and whey into the cheesecloth. Gather together the corners of the cloth, give one or two twists, and tie with a kitchen twine. Hang the cheesecloth bag over the faucet and let the cheese drain for 1 hour, or until it is as thick as yogurt (this is channa).

If the weather is warm, leave the cheesecloth bag in the colander, set the colander on a plate to catch the drippings, and refrigerate until the cheese has thickened.

Unwrap the channa and use immediately, or cover and store in the refrigerator for up to 4 days.

Save the whey for making your next batch of paneer, use it for cooking lentils or pilafs, or add it to soups.

Paneer cheese: Snugly wrap cheesecloth around the channa to form a “cake.” Place on a cookie sheet, place another cookie sheet on top and add weights (for example, 2 or 3 large cans of tomatoes, 2 or 3 bricks, a large pitcher of water). Let the cheese sit for 2 to 4 hours. Use immediately, or cover and refrigerate for up to 5 days.

Asparagus and Chicken Soup (Asparagus aur Murghi Soup)

Ingredients: chicken stock 3 cups dough 50 g cream 1 cup salt & pepper pinch boiled chicken 50gdiced asparagus

Method: Make a cream soup by heating chicken stock and adding roux. Add all the cream, leaving 2 tsp for garnishing & cook to a thick consistency. Season with salt and pepper. Dice boiled chicken to small cubes and put into soup. Cut asparagus into small pieces & blend into soup. Pour into soup bowl & garnish with cream.

Twice-Baked Sweet Potatoes

Ingredients

• 5 medium sweet potatoes (10 oz. each)
• 1/2 cup cranberry relish
• 1/2 cup dried cranberries or raisins, snipped or chopped
• 2 Tbsp. butter, softened
• 1/2 tsp. salt
• 1/2 cup walnut pieces, toasted

Directions

1. Preheat oven to 325 degrees F. Scrub sweet potatoes and pierce all over with fork. Place on oven rack. Bake for 1-1/4 to 1-1/2 hours or until tender. Set aside to cool slightly.

2. Cut each potato in half lengthwise. Using a spoon, scoop pulp from each potato half, leaving a 1/4- to 1/2-inch shell. Place pulp in medium bowl. Set aside shells.

3. Using a potato masher or fork, mash potato pulp until smooth. Stir in relish, cranberries, butter, and salt. Spoon potato mixture into each potato shell. Place, filled sides up, in a 15x10x1-inch baking pan. Sprinkle with walnuts.

4. Bake for 25 to 35 minutes or until heated through. Makes 10 servings.

Sponge cake - Christmas special

Maida --125 Gms

Sugar ---125 Gms

Vanilla essence ---1 teaspoon

Baking powder ---1 teaspoon

Eggs ------ 5

Beat eggs and powdered sugar together, till it is stiff. Mix Maida, sieved 3-4 times with baking powder. Add vanilla essence. Transfer into a greased baking tray. Bake at 180 C for 20-25 minutes.

Chicken Drumsticks with Tomato and Mushroom

Cuisine: Italian
Course Type: Main Dish
Recipe Type: Poultry, Baked
Serves: 6-8 persons
Preparation time: 15-20 minutes
Cooking time: 35-40 minutes

Ingredients:
2 tbsp. olive oil
15 pieces (11/2 kg) chicken drumsticks
1 medium onion, diced
200g fresh mushrooms, sliced
2 garlic cloves, crushed
3 medium tomatoes, diced
1/4 cup black olives, pitted
1 tbsp. dried oregano
1 tbsp. dried basil
1/2 tsp. black pepper
1/2 tsp. hot chili powder
1/2 tsp. cardamom powder
2 cubes MAGGI Chicken Stock
1 sachet MAGGI Secrets Bolognaise Mix
2 1/2 cups (625ml) water

Preparation:


Heat oil in a pot and fry chicken until golden brown. Remove and place on an oven tray.
In the same pot, fry the onions, mushrooms and garlic for 6 minutes.
Add tomatoes, olives, oregano, basil, black pepper, hot chili, cardamom, MAGGI Chicken Stock, MAGGI Secrets Bolognaise Mix and water.
Bring to boil and then simmer on low heat for 6 minutes.
Pour the sauce over the chicken drumsticks and cover.
Bake in oven for 25 minutes at 180¼C, or until chicken is well cooked.
Serving tip: Serve with cooked pasta, or cooked rice with vermicelli.

Kerala Biriyani Recipe

Ingredients

Whole Chicken Legs - 4lbs
Onion - 3 nos.
Green chillies - 5nos
Ginger - 2 inch piece
Garlic - 5 cloves
Turmeric Powder - ½ tsp
Salt To taste
Water - 10 cups
Butter - ¼ cup
Oil - ¼ cup


Ingredients for Masala:

Onion - 5 nos
Ginger - inch piece
Garlic - 4 cloves
Tomato(skinned and chopped) - 5 nos
Green chilli - 5 nos
Chilli Powder - 11/2 tsp Coriander Powder - 1 ½ tsp
Jeera Powder - ½ tsp
Turmeric Powder - ½ tsp
Garam Masala - ½ tsp
Cloves To taste
Cinnamon - 1 inch stick
Salt To taste
Oil - ¼ cup

Ingredients for rice and garnish:

Rice - 5 cups
Saffron - 1 pinch
Onion(sliced thinly) - 3 nos
Raisins - 1 handfull
Cashew nut - 20 nos(optional)
Butter - 1/4cup

Procedure:

Soak the rice in lightly salted water for two hours and remove the water. Grind the masala for the marinade except oil, butter, and water. Clean the chicken (no skin) and cut into big pieces. Put the butter and oil in a big cooking vessel . When it melts, add the cinnamon stick and cloves. Then add the paste into it. Fry the masala till it turns it color to a very light brown. Add the chicken, cook for 5 minutes. Add the water and salt. Cook till the chicken is done. Remove the chicken and keep the liquid for cooking rice. Remove the bones from the chicken and make into small strips and keep.

For masala, sauté the onion, garlic, ginger, green chili in the oil. When it turns light brown add the dry spices and chopped tomato. Sauté the masala till the oil separates. Add the chicken stripes and mix. This is a dry mix.

For cooking the rice, put some butter in the pan and add the rice. Fry for 5 minutes. Add the liquid (if the liquid is not 10 cups, make it up to that level by adding water). Add the saffron and enough salt.

For garnish, fry the onion, raisins, and cashews, separately in butter and keep.

Now take two aluminum or any baking trays, and butter them thoroughly. Put one layer of rice, then one layer of masala, then rice. Go on alternately like that and finally end with rice. On the top, spread the garnish. Cover it and bake for 10 minutes at about 300 degree Fahrenheit.

Coconut Cake - recipes

Ingredients

2 cups sugar

6 eggs

2 cups corn oil

1 1/2 cups milk

2 tablespoons baking powder

1 dash vanilla

1 teaspoon lemon juice

2 cups flour

4 cups of shredded unsweetened coconut

Syrup

2 cups water

2 cups sugar

1 dash vanilla

Preparation

First make syrup by boiling water and sugar for about 5 to 10 minutes
depending on how heavy you may want it but it shouldn’t be any thicker
than pancake syrup in consistency.

You may also add a tsp of rose water or orange blossom to it to give more
of a traditional Middle Eastern dessert taste

When done with that process set syrup aside to cool.

Start on the Harissa by combining sugar, eggs, oil, milk, vanilla, lemon juice
and mix them together until blended.

Then add flour and baking powder to mixture and blend well.

Lastly you want to STIR coconut into batter.

Then its time to add to greased and floured pans an oblong pan will do.

Bake for about 30 minutes at 350 digress or more until
a light/medium golden brown.

When cake is done and still hot pour syrup all over cake in pan.

You don't have to use all the syrup but at least 3/4 should be used on the cake.

Let cool, then cut in slanted squares.

Then, remove each piece onto a tray.

You can garnish with a little shredded coconut on top for presentation

Ramzan Recipe -- Badham Milk

Ingredients

Badham ------ 15 nos

Milk -------- 500 ml

Sugar ------ according to taste

Rose water --- 3 teaspoon

Preparation

Keep badham one hour in warm water and remove the skin. Add milk and grind it well. Add sugar and rose water. Serve chilled