Butter Chicken

Ingredients:

 To Marinate:
 1: chicken 1 kg (cut in 12 pieces)
 2: thick Greek yogurt 1 cup
 3: tomato puree 1/2 cup
 4: ginger & garlic paste 1 tbsp
 5: Almonds 20 (crushed)
 6: salt 1 tsp
 7: red chili powder 1 tsp

 For Curry:
 1: onions 1 large (finely chopped)
 2: bullet green chili 4 (sliced in 4)
 3: cream 1/4 cup
 4: butter 50g
 5: oil 1/4 cup
 6: green cardamom powder 1 tsp
 7: garam masala powder 1 tsp
 8: fresh coriander handful

Recipe:

 1: marinate chicken with the ingredients under marination mix, cover and leave for 1 hour.
 2: heat oil, butter, add onions and fry till the onions get soft on high flame.
 3: now add the marinated chicken and cook till it gets white on high flame.
 4: then add water 1 cup and wait for a boil on high flame, then lower the flame low to medium, cover and cook till the oil  comes to surface and the chicken is completely cooked.
 5: now add the cream, green cardamom powder, garam masala powder, green chili, fresh coriander mix well.

Meal is ready!!!

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
• 
  

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