INDIAN SNACK SAMOSA
1 cup all purpose flour (Maida)
Water to Knead dough
2tbsp oil
Little salt
1/4th tsp. Ajwain (optional) For Stuffing:
3-4 Potatoes (boiled, peeled & mashed)
1/2 cup Green Peas (boiled)
1-2 Green Chilies (finely chopped)
1/2tsp Ginger (crushed)
1tbsp coriander finely chopped
Few chopped Cashews (optional)
Few Raisins (optional)
1/2tsp Garam masala
Salt to taste
Red chili powder to taste
1/2 tsp. Dry Mango powder( Amchur) (optional)
Mix all the ingredients (salt, oil, ajwain) except water.
Add a little water at a time.
Pat and knead well for several times into a soft pliable dough.
Cover it with moist Muslin cloth and keep aside for 15 minutes.
In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
Add green peas, cashews and raisins and mix well.
Add coriander and keep aside.
Make small rolls of dough and roll it into a 4"-5" diameter circle.
Cut it into two parts like semi-circle.
Now take one semi circle and fold it like a cone. Use water while doing so.
Place a spoon of filling in the cone and seal the third side using a drop of water.
Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
Serve samosa hot with hari chutney, tamarind chutney.
CHICKEN BIRYANI
1 cup all purpose flour (Maida)
Water to Knead dough
2tbsp oil
Little salt
1/4th tsp. Ajwain (optional) For Stuffing:
3-4 Potatoes (boiled, peeled & mashed)
1/2 cup Green Peas (boiled)
1-2 Green Chilies (finely chopped)
1/2tsp Ginger (crushed)
1tbsp coriander finely chopped
Few chopped Cashews (optional)
Few Raisins (optional)
1/2tsp Garam masala
Salt to taste
Red chili powder to taste
1/2 tsp. Dry Mango powder( Amchur) (optional)
Mix all the ingredients (salt, oil, ajwain) except water.
Add a little water at a time.
Pat and knead well for several times into a soft pliable dough.
Cover it with moist Muslin cloth and keep aside for 15 minutes.
In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
Add green peas, cashews and raisins and mix well.
Add coriander and keep aside.
Make small rolls of dough and roll it into a 4"-5" diameter circle.
Cut it into two parts like semi-circle.
Now take one semi circle and fold it like a cone. Use water while doing so.
Place a spoon of filling in the cone and seal the third side using a drop of water.
Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
Serve samosa hot with hari chutney, tamarind chutney.
CHICKEN BIRYANI
Ingredients:
Chicken - 1, about 900 gms, cut into 8 pieces
Ghee or Oil - 1 cup
Onions - 2, medium sized and sliced
Onions - 2, medium sized and minced
Ginger - 2, two inch pieces, minced
Garlic - 5 cloves, minced
Garam masala Powder - 1 tblsp
Turmeric Powder - 1/2 tsp
Black Pepper Powder - 2 tsp
Salt - 1 1/2 tsp
Tomato - 1, large, minced
Corindar leaves Leaves - 1/2 cup, minced
Rice - 1 cup
Black Cardamoms - 2
Green Cardamom - 1
Cinnamon - 1 inch stick
Cloves - 2 to 3
Chicken - 1, about 900 gms, cut into 8 pieces
Ghee or Oil - 1 cup
Onions - 2, medium sized and sliced
Onions - 2, medium sized and minced
Ginger - 2, two inch pieces, minced
Garlic - 5 cloves, minced
Garam masala Powder - 1 tblsp
Turmeric Powder - 1/2 tsp
Black Pepper Powder - 2 tsp
Salt - 1 1/2 tsp
Tomato - 1, large, minced
Corindar leaves Leaves - 1/2 cup, minced
Rice - 1 cup
Black Cardamoms - 2
Green Cardamom - 1
Cinnamon - 1 inch stick
Cloves - 2 to 3
Method:
1. Wash chicken and set aside to drain.
2. Heat ghee or oil in a heavy-based pan over moderate heat.
3. Add sliced onions and fry till brown.
4. Remove onions from pan, drain and set aside for garnish.
5. Remove half the oil from the pan and return to moderate heat.
6. Add minced onions, ginger and garlic.
7. Cook over low heat for 2 to 3 minutes till well blended.
8. Add chicken spice powders and salt.
9. Stir and cook over moderate heat for 5 minutes, checking that it does not stick to pan.
10. Lower heat and cook for a further 8 to 10 minutes till water released from chicken is almost absorbed.
11. Add tomato and coriander leaves and cook for about 5 minutes.
12. Wash rice and soak in water for 15 minutes.
13. Drain rice and add to pan with whole spices
14. Stir till rice turns translucent.
15. Mix in 2 cups of water.
16. Cover pan and put a weight on the lid.
17. Steam cook rice over moderate-low heat for 10 to 15 minutes till water is absorbed and rice is tender.
18. Garnish with the reserved fried onions.
19. Serve hot.
1. Wash chicken and set aside to drain.
2. Heat ghee or oil in a heavy-based pan over moderate heat.
3. Add sliced onions and fry till brown.
4. Remove onions from pan, drain and set aside for garnish.
5. Remove half the oil from the pan and return to moderate heat.
6. Add minced onions, ginger and garlic.
7. Cook over low heat for 2 to 3 minutes till well blended.
8. Add chicken spice powders and salt.
9. Stir and cook over moderate heat for 5 minutes, checking that it does not stick to pan.
10. Lower heat and cook for a further 8 to 10 minutes till water released from chicken is almost absorbed.
11. Add tomato and coriander leaves and cook for about 5 minutes.
12. Wash rice and soak in water for 15 minutes.
13. Drain rice and add to pan with whole spices
14. Stir till rice turns translucent.
15. Mix in 2 cups of water.
16. Cover pan and put a weight on the lid.
17. Steam cook rice over moderate-low heat for 10 to 15 minutes till water is absorbed and rice is tender.
18. Garnish with the reserved fried onions.
19. Serve hot.
PANEER BUTTER
ngredients:
Peas - 1 cup
Tomatoes - 2, large and chopped
Ginger - 1 inch piece, grated
Coriander powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Sugar - 1 tsp
Chilli Powder - 1 tsp
Oil - 3 tblsp
Tamarind Pulp - 2 tsp
Cream - 2 tsp
Paneer - 100 gms, cubed
Green Chillies - 3, chopped
Cumin Powder - 1/2 tsp
Garam masalaPowder - 1 tsp
Peas - 1 cup
Tomatoes - 2, large and chopped
Ginger - 1 inch piece, grated
Coriander powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Sugar - 1 tsp
Chilli Powder - 1 tsp
Oil - 3 tblsp
Tamarind Pulp - 2 tsp
Cream - 2 tsp
Paneer - 100 gms, cubed
Green Chillies - 3, chopped
Cumin Powder - 1/2 tsp
Garam masalaPowder - 1 tsp
Method:
1. Puree together the ginger, green chillies, tamarind and tomato.
2. Boil the cheese with a little salt and a pinch of turmeric.
3. Heat the oil in a pan.
4. Add the tomato puree.
5. Stir-fry for two minutes.
6. Add the turmeric and the powders.
7. Keep stirring till the oil separates.
8. Add the cream, salt and sugar.
9. Stir-fry on low flame.
10. Add the cheese and peas and a cup of water.
11. Cook on low flame with the pan covered till the peas are Cooked
12. Remove from fire.
13. Garnish with coriander leaves and a blob of butter.
14. Serve hot.
1. Puree together the ginger, green chillies, tamarind and tomato.
2. Boil the cheese with a little salt and a pinch of turmeric.
3. Heat the oil in a pan.
4. Add the tomato puree.
5. Stir-fry for two minutes.
6. Add the turmeric and the powders.
7. Keep stirring till the oil separates.
8. Add the cream, salt and sugar.
9. Stir-fry on low flame.
10. Add the cheese and peas and a cup of water.
11. Cook on low flame with the pan covered till the peas are Cooked
12. Remove from fire.
13. Garnish with coriander leaves and a blob of butter.
14. Serve hot.
CRISPY FRENCH FRIES
To make really crisp french fries, they must be cooked twice. Peel and slice your potatoes, soak in very cold salted water for one hour, remove and pat dry. Heat cooking oil to 325 degrees and cook the fries for about 2 min. Remove and let them cool to room temp. Re fry till golden, remove and season immediately. They will be crispy on the outside, moist and soft inside, and you won't get the brown look of fried fresh potatoes. Try leaving the skins on, I think they taste better.
make it crispy. taste it with tomato sauce
HOW TO MAKE SPONGE CAKE
Ingredients
For the Sponge
- 3 Medium eggs
- Self raising flour
- Margarine
- Caster sugar
- 1 tsp Baking powder
For the buttercream
- 75g Butter (unsalted)
- Icing Sugar
Method OF MAKING SPONGE CAKE
- Firstly, weigh the eggs (in the shell) and make a note of the weight.
- Weigh out the weight of the eggs in sugar, flour and margarine (if the eggs weigh 200g, you need 200g of sugar, flour and margarine.
- Beat the margarine and sugar in a large mixing bowl, until the consistency is creamy, the aim at this stage is to incorporate as much air into the mixture as possible.
- Break the eggs into the margarine and sugar mix, add the flour, baking powder and any flavourings.
- Mix the ingredients together, trying to incorporate as much air as possible.
- Check that the mixture is of dropping consistency, in other words, when you lift and tilt a spoonful of the mixture it should naturally drop back into the bowl and not run or stay on the spoon. Add a little milk or flour if necessary.
- Divide the mixture evenly between two greased 18cm cake tins, and place in a 180 degrees C oven for 25 to 30 minutes. Do not open the oven until at least 20 minutes have passed (doing so will release the air from the sponge mix). When the sponges are cooked you should be able to lightly press the top with your fingers and it should spring back into place.
- Remove the sponges from the oven and place on a Cooling rack
- While the sponges are cooling make the buttercream, by beating together the butter and icing sugar, and any flavourings. Add as much or as little icing sugar as is required to overcome the “buttery†flavour.
CHICKEN NUGGETS
- chicken thighs, cut into two pieces each
- 3 tablespoons lemon juice
- 3 to 5 flakes garlic, crushed
- 1/4 teaspoon freshly ground pepper
- Salt, to taste
- Coating
- 1/4 cup maida (Indian seasoning), seasoned with little salt
- egg, beaten with little water
- 1/2 cup dried breadcrumbs
- vegetable oil for frying
2)Marinate with lemon juice, garlic, salt and pepper for six to eight hours.
3)Beat egg in a bowl.
4)Coat each chicken piece well with maida (press well in maida) dip in egg and press in breadcrumbs. Refrigerate until frying time.
5)Heat oil on medium heat. Deep fry on low heat for three to four minutes, two to three at a time, until golden brown and chicken is cooked.
6)Drain on absorbent paper.
7)Garnish with lemon wedges and coriander or parsley sprig. Serve hot with a sauce.
