Trifle Pudding recipe

Mutton Hyderabadi Biryani, Bengan aur Paneer ki sabzi and Double roti kay Kabab

Mutton Hyderabadi Biryani, Bengan aur Paneer ki sabzi and Double Roti kay Kabab

Roti ki Haleem, Chicken Sheesh Kabab & Tali hui masala Machi Recipe

Chicken Jalfrezi

Ingredients:

2 garlic cloves, finely chopped750 g chicken thigh fillets1/4 teaspoon turmeric powder1 onion, finely chopped1 teaspoon red chilli powder1 teaspoon salt500 g Tomatoes, finely chopped1/4 tablespoon oil1 teaspoon ground cumin1 teaspoon ground coriander2 tablespoons grated ginger2 tablespoons fresh coriander, chopped

Directions:

1 heat 2 tbsp. oil in a medium pot and fry onion and garlic for a few minutes on high heat (be careful not to burn onion).2 add the chicken, turmeric, chili powder and salt.3 fry over medium low heat for 5-10 minutes, or until golden brown, scraping the base of the pan frequently and turning the chicken.4 add tomatoes, cover and cook over medium heat for 20 minutes.5 uncover and simmer for 10 minutes so that excess liquid evaporates and the sauce thickens.6 add cumin, ground coriander, ginger and fresh coriander and simmer for 5-7 minutes.7 serve hot with plain rice, pitas or naan bread.

Banana Muffins

Ingredients

Recipe Reference : Paajaka

Flour - 3/4 cup (100 gms)

Banana - 2 big sized 

Oil - 1/4 cup (60 ml) - You can replace with butter too

Granulated Sugar - 1/4 cup(55 gms) + 2 tbsp

Baking powder - 1/2 tsp

Baking soda - 1/2 tsp

Vanilla essence  - 1/2 tsp (optional)

Walnut - 2 tbsp finely chopped

Method:
Sieve maida, baking soda and baking powder atleast twice, keep aside.

Peel the skin of the banana and mash them well . Add oil, vanilla essence and mix well. Fold in sugar and mix well until sugar completely dissolves.

Add sieved maida , baking powder-soda mixture and mix well until a creamy mixture is formed. Add the chopped walnuts, reserve little for topping.

Pre heat oven to 190 deg C. Meanwhile spoon the mixture in the muffin tray till 3/4th, , add in the remaining walnuts and bake it for 20-27mins. Check in after 25mins and bake accordingly.

Kofta

Ingredients:

For Kofta:

Makes 12 kofta balls

Cauliflower,grated - 1 small flower

Potatoes - 3 medium sized

Cornflour - 1 tblsp

Garam masala powder -1/4 tsp

Pepper powder - 1/4 tsp

Baking powder - 1 pinch

Oil - for frying

Paneer- small cubes around 10

Salt - as required

For Gravy

Tomato puree - 3/4 cup

Oil - 2 tsp

Jeera- 1 tsp

Ginger garlic paste - 1 tsp

Garam masala Powder - 1/4 tsp

Red chilli powder - 1/2 tsp

Coriander powder  - 1/2 tsp

Salt As needed

Coriander leaves - 2 tbsp chopped

Milk - 1 cup

Cream - 2 tbsp

Method:

For the koftas :

Pressure cook potatoes until soft, peel off he skin and mash them well. Heat a pan with oil, add cauliflower and saute it well for 3 mins until raw smell leaves. Close with a lid for 5 mins, stirring in between.

In a mixing bowl, add mashed potatoes, cooked cauliflower, cornflour, pepper, salt, garam masala, baking powder and mix well.

Make small balls , flatten them then keep paneer cubes inside and then close it as shown in the below pic. I didnt deep fry them instead toasted them in kuzhipaniyaram pan till golden brown.This is a sure a bit lengthy process, the moment you feel tired after all the lengthy cooking ur koftas bring a smile to ur face....Yes they are truely yummy and just melt in the mouth.

You can deep fry them too, then drain it in a tissue for the excess oil to be absorbed. Ur koftas are ready now, keep it aside.

For the gravy:

Heat a pan with oil, add jeera allow it to splutter, add ginger garlic paste fry for 2mins.

Then add tomato puree, allow it cook till raw smell of tomatoes leave.Add 1/4 cup water and allow it to boil.

At this stage add garam masala,red chilli,coriander powders along with salt and leave it until the gravy is thick.

Again,add little water, add coriander leaves and simmer for another 4-5 mins.

Add milk and cream and mix well,in low flame. When it is about to boil add the koftas and garnish with coriander leaves, switch off. Serve hot with phulkas / naans.

Fruit Pudding

Ingredients:

1. 1 cup Red Jelly
2. 1 cup Gren Jelly
3. 1 Tin Mix Fruit 
4. 1 small Cake
5. 3 cup Fresh Cream 
6. 1 cup Milk 
7. 1 tsp Custard Powder
8. 4 tsp Sugar 
9. 1 Orange
10. 1 Apple
11. 1 cup Grapes
12. 1 slice Pineapple

How to make fruit  pudding:

• Mix the custard powder in a little milk.
• Boil the rest of the milk.
• When it comes to a boil , while continously stiring add the dissolved custard powder to the milk.
• While stiring add the sugar.
• When the mixture thickens put off the flame.
• Beat the cream till frothy.
• Cut the fruits in small pieces.
• Cut small pieces of the cake.
• Prepare both the jellies as instructed on the packet.
• Now in bowl mix the pieces of the cake, mix fruits, custard, cut tin fruits, half jelly and half cream.
• Let this mixture set in the refrigrator.
• When fully set take it out and decorate with the rest of the jelly and cream.

Aloo Tiki Recipe

Ingredients:

• 3 large boiled aloo (potatoes)
• 1 tsp salt or as per taste
• 1/4th tsp ground black pepper
• For Stuffing:
• 2/3rd cup matar (green peas) cooked or frozen peas defrosted
• 1/2 tbsp scrapped and minced ginger
• 1/4th tsp garam masala
• 1/4th tsp salt or to taste
• Red chili powder to taste (optional)
• 1tsp coarsely ground dry-roasted cumin seeds
• Oil for pan-frying.

How to make aloo tiki :

• Take the cooked or defrosted peas (matar) and mash them using a spoon or a fork. Add all the stuffing ingredients except oil and mash briefly. Divide the mixture into 10 equal portions and keep aside.
• Peel the potatoes and mash them very finely into smooth mashed potatoes. Add salt and pepper and knead until properly mixed.
• Divide it into 10 equal portions.
• Now wash and dry your hands and rub them with little oil.
• Take each portion of potato mixture and make a ball. Now
• Taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out.
• Now very gently flatten it into a 2-inch patty. Repeat the procedure for all pieces.
• Heat 1 tsp. oil in a non-stick pan over a low heat. Slip in the patties, not too many at a time, and pan-fry on both sides till crisp golden brown, adding oil if required, on a very low heat.
• Serve aloo tikki hot with chutney and stirred curd. 

Beef Steak with Brown Sauce, Chicken Vegetable Soup, American Pie (Pt 2).

Beef Steak with Brown Sauce, Chicken Vegetable Soup, American Pie (Pt 1).

Shahi Tukda recipe

Cheese Onion Rosti & Chicken Vegetable with Crispy Noodles (Pt 2).

Cheese Onion Rosti & Chiken Vegetable with Crispy Noodles (Pt 1).