Chocolate Mousse

Ingredients:

150 gms of dark chocolate

400 gm of cold heavy cream

3 egg white

30 gram of sugar

125 grams of butter

Procedure

Place chocolate with butter in large bowl set over simmering water, at low temp and let the chocloate melt in butter. Once melted turn off the heat.

Beat the cold cream untill it form soft peaks. Set aside and let it get settled at room temperature. 

With a mixer whip the white of eggs untill it forms soft peaks. Gradually add sugar and continue whipping untill firm.

Remove the chocolate from the boiler and using a whisk fold in egg whites all at once. When the egg whites are completely incorporated fold in the whipped cream.

Cover the mousse and refrigerate it for an hour.

The mousse is ready to b enjoyed!!! 

Chocolate Brownie

100 gm butter

150 gm dark chocolate

3/4 cup flour

1 tbsp cocoa powder

1 tsp vanilla extract

3/4 cup granulated sugar

1/4 cup brown sugar

3 eggs at room temp

1/2 tsp baking powder

1. Place an inch of water in a medium saucepan and bring to a simmer over low heat.

2. Place butter, dark chocolate in a large glass or metal bowl and place bowl on top of the simmering water.

3. In another bowl, whisk together the flour, baking powder and cocoa powder. Set aside.

4. Whisk the chocolate and butter mixture until completely melted and smooth. Remove from heat and add sugars. Whisk until incorporated. Feel the mixture with your finger, it should not be too hot to the touch.

5. Add two eggs and whisk only until combined. Add remaining egg and whisk until combined. Stir in vanilla.

6. Evenly sprinkle half of the flour mixture over the chocolate mixture. Using a flexible and wide spatula, fold the flour mixture into the chocolate mixture until it starts to come together, then add the remaining flour mixture. Fold until only traces of flour mixture is visible.

7. Pour batter into pan and bake for 27-30 minutes @ 160 degree C. A toothpick inserted in the middle should come out with a few crumbs and may have some chocolate stuck to the bottom. As long as it’s not gooey, it’s done. Then let cool completely.

Chocolate cookies

Ingredients

3/4 cup granulated sugar
3/4 cup packed brown sugar
1/2 cup (1 stick) salted butter, very soft
2 large eggs
1 teaspoon vanilla extract
1 teaspoon table salt
1 teaspoon baking soda
2 1/4 cups all-purpose flour
1/2 cups semi-sweet chocolate chips

Instructions

1. Preheat the oven to 200 degree for 10 minutes.

2. Mix together the two sugars. Be sure to break apart any hard chunks of brown sugar and get the two sugars fully mixed. We prefer dark brown sugar because we think it has a deeper, more caramel flavor, but light brown sugar will make your cookies taste a bit sweeter.

3. Mix the softened butter into the sugar in globs. This helps really incorporate the butter and the sugar.

4. Mix in the eggs one at a time. Crack the eggs directly into the bowl with the butter-sugar mix, and then use your spoon to lightly beat the eggs before stirring them into the butter and sugar.

5. Measure and mix in the vanilla, salt, and baking soda. Mix the batter as much as possible right now. Break apart any remaining clumps and make sure the batter is a consistent color throughout.

6. Add the flour all at once. At this point, you want to mix the batter as little as possible to avoid forming too much gluten. Stop mixing as soon as there is no more visible flour on the dough or in the bottom of the bowl.

7. Add the chocolate chips all at once and use a folding motion to incorporate them into the batter.

8. Scoop the batter onto your baking sheet, spacing the balls of dough roughly 2 inches apart. We use a tablespoon and measure out slightly rounded balls - they're about the size of pingpong balls. You can certainly go larger or smaller as you prefer!

9. Bake the cookies for 9-11 minutes. Take them out when they look puffy, are set around the edges, and dry to the touch. Let them cool for a few minutes on the baking sheet. As they cool, they will collapse back on themselves.

10. Transfer the cookies to a rack to finish cooling completely. Bake the rest of the cookies in batches.

Chicken Biryani/ Bombay Masala Biryani

Ingredients:

600 grms chicken

3 onions

3 tomato

Corriander leaves for garnish

10 grms of sliced garlic

3 tea spoon of ginger garlic paste

5 spoon of salt

1 cinamon sticks / dandi

1 tez patta

6 cloves

2 bowls of basmati rice
1 cup of oil
1 cup of curd

Bombay Masala Ingredients:

2 badi elaichi

5-6 kali mirch

Haldi

4 tea spoon of lal mirch

Half spoon of kali mirch

Half spoon pf garam masala

Receipe:

Wash the rice and soak them in water and keep it aside for half n hour

Take two onions chop and fry them in oil, once the onion clour colour starts chaging into dark brown, dry it and grind them in mixer. (don not add water)

In d left over oil fry the chicken with ginger-garlic paste, salt, grated garlic and sliced green chili.

Once the chicken is properly fried (colour is changed), add 3 spoon of curd and 2-3 sliced tomatoes and add all the bombay masala to it. Fry everything again for 5 mins and let the water from curd is half dry.

If the chicken is not fully soften, place it into cooker and wait for 1 whistle.

Now the chicken masala is ready.

In other big utensil, fill 3/4th of it with water add cloves, cinnamon sticks, salt and tej-patta. Let it boil for 15-20 mins.

Once d water starts boiling add the soked rice into it and let it boil again for 5 -10 mins. Stir the rice once or twice during this time.

Once the rice is almost cooked, remove all d water by pouring it on to big channi (Sieve). pour 3/4 of the rice also in the sieve.

Now add the chicken masala in the rice of the utensil. Properly layer the chicken on the rice and pour the rice from the sieve on the layerd chicken and add the grined onion also.

Let it warm for another 5-10 mins on sim flame.

Add colour and garnish with fresh coriander leaves..

The biryani is ready to njoi..

KFC chicken/ home style

Ingredients:

1: 1 full chicken with skin (cut into 8 pieces)
2: 2 Eggs
3: Corn flour 1 cup
4: Self raising flour 1&1/2 cup
5: Dry ginger powder 1 tsp
6: Garlic powder 1 tbsp
7: Salt 1 tbsp
8: Cinnamon powder 1/2 tsp
9: Lemon juice 3 tbsp
10: Oil 3 tbsp
11: red food colour 1/2 tsp (optional)
12: Dry Capsicum powder if available
Receipe:

1: In a bowl mix together 1 tsp dry ginger powder, 1 tbsp garlic powder, 1 tbsp salt, 1/2 tsp cinnamon powder, 2 tbsp dry capsicum powder (optional), 3 tbsp lemon juice and 3 tbsp oil.
Mix well and make thick paste.

2: Prick the chicken pieces well using fork. Marinate chicken pieces with the prepared paste for 4 to 6 hours.

3: Now dip the marinated chicken in beaten egg, coat in the mixture of corn flour and self raising flour. Leave it for few minutes.

4: If you like to eat more of corn flour then you can again dip in beaten egg, again coat in flour mixture and deep fry in a covered pan till its colour turn to golden brown.

Let it dry, eat with sauce or without sauce.

it gonna taste awesome.

Njoi

Chicken Changezi Indian Style

Ingredients:

1: chicken 1kg (cut in 12 pieces)

2: milk 100ml

3: tomatoes 2 large (grind to a paste)

4: onions 2 large (sliced)

5: cream 1/4 cup

6: yogurt 1/4 cup

7: lemon juice 2tbs

8: ginger & garlic paste 1tbs

9:chaat masala powder 1ts

10:red chilli powder 1&1/2ts

11:garam masala powder 1ts

12:coriander powder 1tbs

13:salt 1ts (heaped)

14:dry fenugreek leaves 1tbs (heaped)

15:bullet green chilli 2 (sliced)

16:cashew nuts 10

17:fresh coriander handful

18:oil 1/2 cup

19:ghee or oil 1/2 cup

Reciepe:

Marinate chicken with salt, red chilli, ginger-garlic paste & lemon juice-mix well then cover and keep in the fridge for an hour or two.

After refrigeration add the yogurt in the chicken,mix it well.

Now add the chicken in kadhai and cook untill all the liquid dries on high flame.

(keep aside)

Heat oil and on high flame fry the onions along with the cashew nuts till the onions have light golden colour.

Then remove the onions and cashew nuts from the oil, grind it to a smooth paste add milk grind perfectly.

Heat ghee in a kadhai add ginger-garlic paste and fry for 1 to 2 minutes on high flame.

hen add the tomato paste, milk, garam masala, coriander powder mix and cook on medium flame for 4 to 5 minutes.

Then add cream, chaat masala, and the grinded paste of onions-cashew nuts mix well and cook till the oil/ghee appears on the surface on medium flame.

Now add the chicken which was kept aside with fenugreek leaves, green chilli, 1/2 cup of water mix and cook till the ghee appears on the surface on medium flame.

Then add the fresh coriander and mix.

The Changezi chicken is ready to be served with roti/Nann/Parotha.

Hari Chutney Chicken

Ingerdients:

1: chicken 1kg
2: 1 large onion (grind to a paste)
3: 1 cup yogurt
4: cashew nuts 15  nos.(grinned)
5: ginger & garlic paste 1tbs
6: green chilli 4 (sliced)
7: whole dry red chilli 6
8: coriander powder 1ts  (heaped)
9: salt 1ts
10:red chilli powder 1ts
11:crushed black pepper 1ts
12:green cardamom powder 1ts
13:double cream 6tbs

Chutney:

1: fresh mint 1/2 cup
2: fresh coriander 1 cup
3: lemon juice 1/4 cup
4: ginger & garlic paste 1tbs
5: green chilli 8

Recipe:

1: Prepare some tihki chutney : grind to a paste mint, coriander, green chilli, ginger & garlic, lemon juice, chutney is ready :)
2: Add the grinned chutney to chicken mix well and leave it for 1/2 an hour.
3: Heat 1/4 cup of oil and cook chicken covered on low to medium flame till its completely cooked, then keep aside.
4: Heat oil 1/4 cup  and add dry red chilli, onion paste, ginger &garlic paste and fry on high flame till  all get a light colour.
5: Then add red chilli, coriander powder, green cardamom powder, salt, crushed black pepper, cream, grinned cashew nut, yogurt mix them well and cook on high flame, when little water is left then add the cooked chicken.
6: Cover the utensil and cook on sim flame for 5 to 10 minutes.
7: Add green chilli and mix again.

Chicken is ready.. Thank God and njoi the meal!!!