Tawa Chicken

Ingredients

1: chicken 8 pieces (give deep cuts)

2: tomato 1 large (deseed and chop finely)

3: onion 1 large (chop finely)

4: onion 1 large (cut in rings)

5: fresh ginger 2 inch(Juliann)

6: green chilli 4(sliced)

7: food colour orange 1/4 tsp

8: crushed black pepper 1 tsp

9: coriander powder 1 tsp

10:salt 1 tsp

11:red chilli powder 1 tsp

12:cumin powder 1 tsp

13:chaat masala 1 tsp

14:garam masala powder 1 tsp

15:lemon juice 2 tbs

16:ginger & garlic paste 1 tbs (heaped)

17:oil 4 tbs

18:fresh coriander 3 tbs

19:yogurt 8 tbs

Method:

1: Marinate chicken with yogurt, ginger & garlic, black pepper, food colour, coriander powder, cumin powder, red chilli, salt mix cover and keep in fridge for 1 hour.

2: Heat oil in a pan add the chicken pieces and fry on high flame till gets a golden colour on both sides.

3: Keep cooking it covered on high flame till the water dries(IF USING LARGE PIECES OF CHICKEN COOK ON MEDIUM FLAME).

 

4: Add onions, tomato, green chilli, ginger, lemon juice, garam masala cook till the tomatoes and onions reduce and the masala is made on high flame.

 

5: Add the fresh coriander mix.

Tawa chicken is ready to hop on.

 

egg omelette muffins

Ingredients:

1 Avocado
1 cup Fresh Spinach
1/2 diced onion
3/4 cup cherry tomato
1/2 diced capsicum
1 cup fresh coriander leaves
4 Eggs
salt and chilli powder as per your taste

Method:
Preheat the oven to 200 C
Grease a muffin pan with cooking spray

In a large bowl whisk together the egg add salt and some chilli powder, stir in the spinach, tomatoes and onions.

Divide the mixture evenly between the muffin pan cups and bake the muffins for 15-20 mins.

Top each muffin with sliced avocado, or cheese or coriander leaves.

Fruit Cake / Christmas Plum Cake w/o Alcohol

INGREDIENTS

• ½ cup dried apricots, chopped
• ½ cup dried cranberries
• ½ cup dried cherries
• ½ cup golden raisins
• 125 ml apple juice
• ½ cup pistachios, chopped
• ½ cup hazelnuts, chopped
• ½ cup pecans, chopped
• ½ cup sliced almonds
• 12 tablespoons (1½ sticks) unsalted butter, softened
• 1 cup light brown sugar
• 2 eggs
• 2 teaspoons pure vanilla extract
• 2 tablespoons orange zest
• Pinch of cinnamon
• 1½ cups all-purpose flour
• 1 teaspoon baking powder

DIRECTIONS

1. Preheat the oven to 350°F. Grease a loaf pan with nonstick spray.

2. PREPARE THE FRUIT: In a medium-size heat-safe bowl, toss the apricots with the cranberries, cherries and raisins. Pour the apple juice over the fruit and let sit for atleast 6 hours.

3. Drain the fruit, transfer the fruit to another medium bowl and toss with the pistachios, hazelnuts, pecans and almonds. Set aside.

4. MAKE THE BATTER: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, 4 to 5 minutes. Add the eggs one at a time, scraping the side of the bowl well after each addition.

5. Beat in the vanilla extract, orange zest and cinnamon. Add the flour and baking powder; mix just until combined.

6. BAKE THE CAKE: Add the fruit-and-nut mixture to the batter and mix to combine. Pour the batter into the prepared pan and smooth the surface, bake until golden and cooked through, 2 to 2½ hours.

Chocolate Layer Sponge Cake

Ingredients

• For Chocolate Sponge Cake:
• 4 large eggs, at room temperature
• 1/2 cup plus 2 tablespoons (225g) white granulated sugar
• /21 teaspoon vanilla extract
• 3/4 cup (156g) all-purpose flour
• 1/6 cup (35g) dark cocoa powder
• 3/4 teaspoons (6g) baking powder
• For Buttercream:
• 1 cups (225g) butter; softened at room temperature
• 1/2, 7-ounce (195g) can sweetened condensed milk
• 1 tablespoons (7g) dark cocoa powder
• 1/4 teaspoon vanilla extract
• For Chocolate Syrup:
• 1/2 cup (80g) semi-sweet chocolate chips
• 1/2 cup (125ml) heavy cream
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Instructions

1. Preheat oven to 350F. Line 2, 8-inch cake pans with parchment paper. 
2. Prepare the sponge cake first. Place eggs and sugar into a mixer bowl. Whisk on high speed for about 10 minutes. Mixture needs to be very voluminous and almost white in color. Add in the vanilla and whisk just to incorporate.
3. In a separate bowl, combine the dry ingredients: flour, baking powder and cocoa powder. Using a fine mesh sifter, add the dry ingredients into the egg mixture. Fold in the flour thoroughly but gently, mixing in all the flour before adding more. 
4. Divide the cake batter between the prepared pans using a kitchen scale for accuracy. Bake in preheated oven for 18 to 20 minutes or until the tops are set. Remove cakes from pans and cool completely on wire rack before assembling.  
5. For the frosting: place the softened butter into a mixer bowl. Whisk on high speed until the butter is white and fluffy; scrape down the sides of the bowl often. Slowly add in the sweetened condensed milk, whisking well after each addition. Add the cocoa powder and vanilla extract. 
6. For the chocolate syrup: heat the heavy cream in the microwave or on the stove top until hot. Pour the hot cream over the semi-sweet chocolate chips and stir until smooth.  
7. To assemble the cake: soak each layer generously with prepared chocolate syrup, then frost with buttercream. Repeat process for all 5 layers, then frost top and sides of the cake with remaining frosting. Refrigerate cake with done. Remove from refrigerator about 1 hour prior to serving.

Chocolate Cupcakes

Ingredients

Chocolate cupcakes:

• 1⅓ cups (185 g/6.5 oz) all-purpose flour
• ½ cup (50 g/1.7 oz) cocoa powder
• ¾ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (1 stick/113 g) butter, softened to room temperature
• 1 cup (200 g/7 oz) granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• ½ cup (120 ml) whole milk
• ½ cup (120 ml) hot water

Instructions

1. Preheat oven to 350F/180C. Line a muffin tin with cupcake liners and set aside.
2. For the cupcakes: In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
3. In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides and bottom of the bowl as necessary. On medium speed, beat in eggs, one at a time, beating well after each addition. Add vanilla extract and beat until combined.
4. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Then beat in milk, followed by the other half of the dry ingredients, beating slowly until combined. Add hot water and beat just until combined. Do not overmix—the less you mix, the lighter the cake will be. The batter should be liquid.
5. Divide batter evenly between cups, filling them about ¾ full. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow cupcakes to sit for 10 minutes, then remove from pan and allow to cool completely on a wire rack

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Paneer Tikka / Spiced marinated Cottage Cheese Cubes

Ingredients

the main ingredients for paneer tikka:

• 250 grams paneer or cottage cheese
• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 large green bell pepper
• 1 medium sized onion

for the marinade:

• 200 grams hung curd or thick curd
• 1 tablespoon ginger-garlic paste or crushed ginger-garlic
• 1 teaspoon ajwain (carom seeds)
• 1 to 2 teaspoons kashmiri red chili powder
• ½ teaspoon turmeric powder (haldi)
• 1 teaspoon jeera powder (cumin seeds powder)
• 1 teaspoon dhania powder (coriander powder)
• ½ teaspoon garam masala powder
• 1 teaspoon dry mango powder (amchur powder)
• 1 teaspoon chaat masala
• ½ teaspoon black pepper powder, optional
• juice of half lemon
• 1 to 2 tablespoon oil or ghee or butter for brushing
• rock salt or black salt, as required

Instructions

the veggies and paneer:

1. chop the paneer in square shaped cubes.
2. the veggies also should be chopped in square shapes. keep the chopped veggies and paneer aside.

the marinade:

1. in a large bowl, take the curd and whisk it till it becomes smooth
2. add ginger garlic paste and all the spice powders plus ajwain, including black salt.
3. mix the spice powders with the curd.
4. you could also add oil at this stage if you do not want to brush the paneer tikka with oil later.
5. add the veggies and paneer to the marinade.
6. marinate for atleast 2 hours or more in the refrigerator.
7. remove after 2 hours and bring the marinated paneer and veggies at room temperature.
8. skewer the veggies and paneer alternately on skewers or tooth picks.
9. use a non stick tava so that paneer doesnot stick while frying. Add two tablespoon besan in the marination, to prevent paneer from sticking to tava and for much better taste.
10. arrange the panner tikka on a plate. sprinkle some chaat masala on paneer tikka.
11. serve the yummy panner tikka with mint chutney and onion rings with lemon wedges
    
    
    

    

    

    
    

    
    

    
    

Jalebi Indian Desert #NorthIndianDish #SweetDish #sweettooth

Ingredients

for jalebi batter:

• 1 cup all purpose flour (maida) or 125 grams maida
• 2 tablespoon besan (gram flour)
• 1/8 teaspoon turmeric powder (haldi)
• 1 pinch baking soda Or ¼ teaspoon baking powder
• 1 cup water or 250 ml water
• 1 to 2 tablespoon all purpose flour (maida) to be added later after the batter has fermented

for sugar syrup:

• 1 cup sugar or 150 grams sugar
• ½ cup water or 125 ml water
• ¼ teaspoon saffron strands (kesar)
• oil for deep frying (you can also use ghee for frying)

Instructions

preparing jalebi batter:

1. in a mixing bowl, take 1 cup (125 grams) all purpose flour or maida. add 2 tbsp besan or gram flour, a pinch of baking soda and 1/8 tsp turmeric powder.
2. mix all the above dry ingredients with a spoon or spatula.
3. then add water. the amount of water to be added depends on the quality of flour used. i added 1 cup water. depending on the quality of flour and besan, you can add from ¾ to 1 cup water.
4. with the spatula or spoon, first mix. break the small or tiny lumps with the spatula or spoon while mixing.
5. then in round circular directions stir the batter briskly for 4 minutes. this adds volume to the batter and makes it even and smooth.
6. the batter should have a flowing consistency. cover and keep the batter to ferment in a warm place for 12 to 15 hours. i kept for 15 hours. if you live in a cold climate, you can keep for 20 to 24 hours.
7. this is how the batter looks the next day. you will see small bubbles on the top.
8. stir the batter and if you carefully see, the batter would have become thinner than what it was before fermentation.
9. so to thicken the batter again, add 1 to 2 tbsp of all purpose flour.
10. with a spoon mix very well.
11. now pour this batter in the squeezy tomato ketchup bottles that we get in the market. you can also use coconut shell and make a small hole in it. you can also use a piping bag or make your own with butter paper. depending on the capacity of the bottle, you can pour less or more in it.

preparing sugar syrup:

1. take 1 cup sugar in a pan. add 1/4 tsp saffron strands to it. do add saffron as it gives a nice orange yellow color and also its aroma to the jalebis.
2. add 1/2 cup water.
3. keep this pan on stove top on low flame and begin to stir, so that the sugar dissolves.
4. on a low to medium flame, cook the sugar syrup.
5. cook till you get one string consistency in the sugar syrup.
6. once you get the one string consistency, switch off the flame and add 1/4 tsp lime or lemon juice. stir well. keep the sugar syrup on the burner itself so that it remains warm when you add the jalebis in it.

frying jalebis:

1. heat oil for deep frying in a kadai or pan. you can also use ghee or half-half of oil and ghee. ghee gives a better flavor.
2. to check the temperature of oil, add a tiny amount of batter to the oil. if it comes up quickly and gradually the oil is hot enough for the jalebis to be fried. the frying temperature is 350 degrees fahrenheit/176 degrees celsius.
3. now squeeze the bottle and make concentric rings with the batter.
4. either start from the center and move outside or vice versa. be careful while making the jalebis as the oil is hot.
5. you won't get perfect shapes as the jalebis keep on moving while you make the circles. this does require practice and it also depends on what equipment you are using to make the jalebis.
6. when one side is partly cooked, turn over and fry the other side.
7. some jalebis will be cooked faster than others.
8. fry till the oil stops sizzling and the jalebis are a light golden. remove with a tongs or a bamboo skewer. while removing shake to drain the extra oil.
9. then immediately put the fried jalebis in the sugar syrup. the sugar syrup should be slightly hot or warm when you add the jalebis in it.
10. turn over after after a minute so that both sides are coated with the syrup.
11. keep them in the syrup for about 2 to 3 minutes. if you keep for two minutes, they will be lightly colored and if you keep for 3 minutes, they will have a deep color.
12. remove with a wooden skewer or tongs. shake lightly so that the excess sugar syrup falls back in the pan. place them in a plate or tray lined with a foil or butter paper.
13. prepare all jalebis this way. its better to have a help while doing so. otherwise its kind of multi tasking.
14. serve jalebis hot, warm or at room temperature. the leftovers can be kept in an airtight container and refrigerated.