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Video Of Chcken Fingers

Butter Paneer

CHICKEN NOODLES

Prawns Cutlet

Ingredients

Shelled Prawns – 250 gm

Boiled potatoes – ½ kg
Chopped onion - 1/2 cup

Green chilli - 2

Turmeric powder – a pinch of

Red chilli powder – 1/2 tsp

Ginger – 1 inch

Coriander leaves – ¼ cup

Salt as per taste

Oil for frying

Bread crumbs – 1 cup

Eggs – 2 beaten

Method

Clean and wash the prawns. Boil it with little salt and red chilli powder for five minutes. Remove excess water. Put this prawns in a bowl and add to it smashed potatoes, coriander leaves, red chilli powder,paste of green chilli and ginger, chopped onions salt and mix well. Make flat round sized balls. Coat it with bread crumbs and Dip it in a bowl of beaten egg and shallow fry it. When it turns golden brown, remove from fire. Decorate with coriander leaves, lemon slice and cucumber slice and serve hot.

Hummus Recipe

This is a Middle East Arabic recipe and a very quick and easy recipe.

Ingredients

Chickpeas – 259 gm soaked in water overnight

Garlic = 4 cloves

Lemon juice – 1 tbl.sp

Roasted Tahini or sesame seed – 1 tbl.sp

Yogurt – ½ cup

Pepper powder – ½ tsp

Salt – 1 tsp

Method

Grind these all ingredients into a smooth paste. Add salt and cumin seeds and use as a smooth and creamy dip.add little olive oil, if it is too thick. Sprinkle pepper powder on it. Have it with pita bread.

Khandvi

Ingredients

Besan/Gram flour – 1 cup

Butter milk – 2 cups

Ginger garlic, green chilli paste – 1 tsp

Asafetida – a pinch

Turmeric powder – a pinch

Salt to taste

For tampering

Oil – 1 tbl.sp

Mustard seeds – 1 tsp

Grated coconut – 1 tbl.sp

Asafetida – a pinch

Green chilies – 2

Coriander leaves – ¼ cup for garnishing

Method

In a bowl mix gram flour, butter milk, asafetida, turmeric powder, ginger garlic green chilli paste, salt and blend this mixture to form a smooth paste without any lumps. Cook for a few minutes, stirring continously and break up any lumps, add more water if needed.

Once you remove from heat, you have to act fast before it solidifies. Take a aluminum foil and lay it properly. Take one tablespoon of batter and put on one edge of the foil and with a flat spatula, gently pull the batter spreading it thinly. Take another foil and repeat this same procedure again. Leave this for five minutes till it solidifies.

With a sharp knife, cut into one to one and half inch strips and roll this strip into tight roll. Repeat this for all and place this on a platter. Sprinkle coconut and coriander leaves on it.

Heat oil in a pan, and add mustard seeds, asafetida and slit green chillies and when they splutter, sprinkle it over the khandvi and serve at room temperature.

Chicken Rolls

Ingredients

For the masala

Boneless chicken – 500 gm

Chopped onion – ½ cup

Ginger garlic paste – ½ tbl.sp

Chopped tomatoes – ½ cup

Red chilli powder – ½ tsp

Garam masala – ½ tsp

Cumin powder – ½ tsp

Coriander powder – ½ tsp

Turmeric powder – ¼ tsp

Chat masala – 1 tsp

Salt as per taste

For the dough

Wheat flour – 1 cup

White flour or refined flour -  ½ cup

Pinch of salt

Egg – 5

Warm water

Oil – 1 tbl.sp

For garnishing

Onions sliced

Green chilies

Coriander leaves

Chutney and cheese (optional)

Method

Cut chicken into smaller pieces and wash and drain excess water. Take a pan, heat oil and add onions and sauté till golden brown. Then add ginger garlic paste to it, then add tomatoes, and cook till oil gets separated from masala. Then add garam masala, turmeric powder, cumin powder, coriander powder, red chilli powder and salt and chat masala. Cook on a low flame, then add chicken and mix well. Allow it to cook for few minutes. Keep stirring in between to avoid burning. Cook till the whole moisture is lost. When cooked remove from fire and keep aside.

For making chapati

In a bowl, add the flours, salt, one table spoon of oil and mix well. Break one egg and mix well. Knead this like chapatti dough. Coat it with oil and leave for half an hour. Break all the four eggs and beat well and keep aside.

Divide this dough into equal parts and roll it round like chapatti. Heat flat pan and place this chapatti on the hot pan and cook till bubbles start to appear. Flip this chapatti and

Pour little beaten egg on it. Spread it properly and then flip again to allow the egg to cook for a couple of minutes. Drizzle some oil on both the side to help cook the egg and flip once again. When cooked take this chapatti on a plate.

To the chicken masala, add finely sliced onions, chopped green chilies, coriander leaves and lime juice and mix well. Place little portion of this masala on the roti and chutney or cheese if you like. Roll the roti to form a tight roll and wrap it with a foil. Put tooth pick to keep it from unwrapping and serve hot.

Egg Keema Recipe

Ingredients

Mutton mince – 500 gm

Eggs – 3

Onions – 2 chopped

Tomato puree – 1 ½ tbl.sp

Ginger garlic paste – 1 tbl.sp

Green chilli – 2

Red chilli powder – 1 tsp

Garam masala – 1 tsp

Turmeric powder – ¼ tsp

Corriander powder – ¾ tsp

Salt to taste

1 tbl.sp oil

Corriander leaves – ¼ cup

Method

Wash keema or mutton mince and drain the water and keep aside.

Heat oil in a pan and add chopped onions and sauté till golden brown, then add ginger garlic paste, chopped green chillies, tomato puree, garam masala, red chilli powder,coriander powder, salt, turmeric powder and fry till masala separates from oil. Then add mutton mince to it and mix well and cook for 20 to 25 minutes on a low flame, add water if needed. When it is cooked, add eggs one by one stirring it continuously. Mix well. Cook for 2 minutes and remove from fire and garnish with coriander leaves. Delicious egg keema is ready to serve.

Quick Spinach Recipe

Ingredients

Spinach – 1 bunch

Onion – 1 small

Green chilli – 1 or 2

Garlic – 3 cloves

Salt as per taste

Oil

Method

Clean and wash spinach till all the dirt is removed. Chop into small pieces. In a pan, heat oil, and saute onions, green chillies and garlic. Cook till onions are soft, then add chopped spinach, salt and mix well. Cook for only five minutes and remove from fire. Serve with chapati.

Kheema Paratha

Ingredients
Mutton mince - 1/2 kg
Ginger garlic paste - 2 tsp
Onion - 2 chopped
Green chillies - 2
Garam masala - 1 tsp
 Turmeric powder - 1/2 tsp
Tomato - 2 chopped
Coriander leaves - 1/2 cup
Red chilli powder - 1 tsp
Salt as per taste or
oil

For Paratha
Wheat flour - 2 cups
White flour - 1 cup
Oil
Salt as per taste
Water

Method
For Paratha, Mixe all the ingredients given to make a dough and keep aside for half to one hour.

For Masala
Wash mutton mince or keema and drain the water and keep aside.
In a pan, heat oil. add chopped onions, when they turn golden brown, add ginger garlic paste and saute for few minutes. Then add chopped tomatoes, green chillies, red chilli powder, garam masala, salt and mix well. Cook till all the tomatoes are mashed well, then add mutton mince to it, cook for some time and then add water  and cook for half an hour or till the whole moisture is lost. Leave it to cool.

Roll out medium size chapati and spread the masala on it. Roll out another chapati and place it on the first chapati. close from all the sides and cook on a hot pan on both the sides till golden brown. Add ghee or butter if needed. Serve hot.

Soft Chapati

Ingredients
Wheat flour - 2 cup
Water - 1 cup
Salt as per taste

Oil

Method
Take Wheat flour in a bowl, add little water and salt and knead it to make a dough. Before keeping aside, add little oil to it and knead well again and leave it for half an hour.
Take one small portion from the dough, roll into small round chapati, apply little oil and sprinkle one teaspoon of wheat flour to it and fold it into half. Then again on that portion, apply little oil and sprinkle one teaspoon of flour and fold it. It will look like a triangle.
Dip this triangle dough in wheat flour and roll out a medium sized chapati. Roast it on a hot tawa till it puffs up, turning and pressing both the sides. Serve hot with vegetable curry or gravy.

Fish Biryani

Ingredients
Rice – 2 cups
Fish slice – ½ kg
Onion – 2 medium sized
Chopped tomatoes – 2 large
Ginger garlic paste – ½ tbl.sp
Green chilli – 3
Bay leaves – 2
Cinnamon – 1 inch piece
Cloves – 4
Coriander leaves – ½ cup
Mint leaves – ¼ cup
Chilli powder – 1 tsp
Turmeric powder – ½ tsp
Lemon juice – 1 tsp
Curry powder – 1 tsp
Salt as per taste
Chopped almonds and cashewnuts – ¼ cup
Ghee

Method

Wash basmati rice and soak in water for one hour. Clean and wash the fish and apply lemon juice and turmeric to remove any unwanted smell from the fish. After ten minutes, wash it again and apply paste of ginger garlic, chilli powder,salt, turmeric, lemon juice and leave it for half an hour.

Boil basmati rice in water and salt with half teaspoon of oil in it, so that grains do not stick to each other. When rice is half cooked, drain the water and keep aside.

In another vessel, heat oil and fry almond and cashew slices till golden brown. Remove and keep aside. Then in the same oil, add bay leaves, cinnamon, cloves and saute for two minutes. Then add onions and saute till they are transparent. Then add to it slit green chillies, chopped tomatoes, ginger garlic paste and fry for a minutes. Then add corriander and mint leaves, curry powder, chilli powder, turmeric and salt and mix well. Add the marinated fish and cook on a medium flame for ten minutes. Remove this fish slices and keep aside.

To the masala, add half cooked basmati rice and on the top spread sliced fish pieces and garnish with cashew and almond slice, corriander and mint leaves and lemon juice. Cover it tightly and cook on a low flame for few minutes. Serve hot with raita.

Vegetable Pasta

Ingredients

Pasta 250 gm. Long sticks

Chopped onion – 1 small

Chopped Cabbage – 100

Chopped onion – 1 small

Chopped Cabbage – 100 gms

Chopped Capsicum – 100 gms

Chopped carrot – 100 gms

Spring onion – 1 bunch

French beans – 100 gms

Soya sauce – 1 ½ tsp

Tomato sauce – 1 ½ tbl.sp

Chopped green chilli – 2

White pepper – ½ tsp

Crushed ginger garlic – 1 tsp

Salt as per taste

Oil

Grated cheese – 100 gms

Pasta 250 gm. Long

 Method

In a vessel add water and salt as desired and boil it. Then add pasta. When it is cooked, drain the water and keep aside.

In a pan, add oil and when heated add green chilli and crushed ginger garlic and sauté for few minutes. Then add all the chopped vegetables, salt, soya sauce and tomato sauce and white pepper and mix well. Cook for five minutes and then add pasta to it and mix well.

Cook on a low flame for five minutes and then remove from fire. Garnish with grated cheese and bake it for few minutes. You can even serve without adding cheese.

Prawns Biryani

Ingredients

Basmati rice – 3 cups

Onions – 4

Tomatoes - 2

Prawns – 2 cups

Ginger garlic paste – 2 tbl.sp

Green peas – 1 cup

Red chilli powder – 2 tbl.sp

Coriander powder – 1 tsp

Turmeric powder – ½ tsp

Cumin powder – 1 tsp

Cinnamon – 1 inch piece

Cardamom – 2

Cloves - 3

Garam masala powder – 1 tsp

Lemon juice – 2 tsp

Bay leaves or tej patta – 2

Cashewnuts – 4

Coriander leaves – ½ cup

Oil

6 cup of boiled water

Salt as per taste

Method

Wash rice and keep aside for 2 hours. Clean prawns and apply salt and turmeric and keep aside for half an hour. Thinly slice onions and tomatoes. In a vessel add oil and put bay leaves, cinnamon, cardamom and cloves and stir fry. Then add onions and sauté till golden brown. Add tomatoes and cook till completely mashed and then add to it ginger garlic paste, red chilly powder, coriander powder, cumin powder, garam masala, turmeric powder and salt. Mix well and cook till oil separates from masala, then to it add rice, green peas and prawns and fry for few minutes. Add six glass boiled water and cook on medium flame. Garnish

with fried cashew nuts and coriander leaves.

Baby Corn Curry

Ingredients

Baby corn – 1 ½ kg

Ginger garlic paste – 3 tsp

Tomato puree – 1 cup

Cumin seeds – ½ tsp

Yoghurt – 1 cup

Green peas – 100 gm

Chopped coriander leaves - ¼ cup

Oil

Salt as per taste

Method

Boil baby corn and diced into 1 inch cube. Heat oil in a frying pan and add cumin seeds and sauté until they splutter. Add tomato puree and stir for few minutes and then add to it green peas, baby corn and yoghurt and cook for five minutes. Then add ginger garlic paste and salt. Cook till the gravy becomes thick. Remove from fire and garnish with chopped coriander leaves.

Chapati Roll

Ingredients

Shredded chicken – 300 gm

Carrot – 1 big

Capsicum – 1 big size

Cabbage – 100 gm

Potato – 250 gm

Cucumber - 2

White pepper powder– 2 tsp

Mayonnaise – 2 tbl.sp

Salt as per taste

For chapatti

Wheat flour – 1 cup

White flour or refined flour – ½ cup

Yeast – 1 tsp

Salt a pinch

Method

In a bowl, add wheat flour, white flour, yeast soaked in water and salt and make a dough like chapatti and keep aside for 4 to 6 hours.

Slice all the vegetables in thin long pieces. Make long thin slice of potato like French fries and deep fry in oil. Boil chicken, remove the bones and shred it.

Take a bowl , add mayonnaise and white pepper powder and salt. To this, add shredded chicken and mix well.

With the chapati dough, make small round balls and roll it out like chapati. Heat on a flat pan or roast it. To this add mayonnasie chicken paste and few potato slice, few mixed vegetable slice and roll it well and serve.

Stuffed Roti

Ingredients

Beans – 10 to 15

Carrot – 1 big

Capsicum – 1 small size

Cabbage – 100 gm

Spring onion – ¼ cup

Green chilli – 2

Soya sauce – 2 tsp

Pepper powder – ½ tsp

Oil – 3 tsp

Salt as per taste

For chapatti

Wheat flour – 1 cup

Rice flour – 1 tbl.sp

Besan flour – 1 tbl.sp

Ghee or butter

Grated cottage cheese – 1 cup

Salt a pinch

Method

In a bowl, add wheat flour, besan flour or gram flour and rice flour. Make a dough with water and keep aside for half an hour.

Chop all the vegetables into small pieces. Heat oil and add chopped green chillies, sauté for two minutes and add all the vegetables and cook till half done otherwise it will become too soft. Then add salt, pepper powder, soya sauce and fry for two minutes and remove from the flame and keep aside to cool.

With the chapati dough, make small round balls and roll it out like chapati. Place the masala in the middle and sprinkle little cheese about 1 tsp and fold on all the four sides and see that the masala doesn’t come out while roasting on the pan. Heat pan and keep the stuffed chapati on pan. Pour ghee or butter and see that all the sides are well cooked by pressing with a flat spoon or ladle. Serve hot with tomato sauce.

vangi batata (eggplant potato curry)

Ingredients

Eggplants – 2

Potato – 2

Tomatoes – 3

Coriander powder – 1 tsp

Red chilli powder – 1 tsp

Garam masala – ½ tsp

Turmeric powder – 1 pinch

Water – 3 cups

Sugar – ½ tsp

Coriander leaves – ¼ cup

Method

Slice eggplants, chop tomatoes finely and peel the potatoes.

 Heat oil in a pan and add tomatoes and sauté for 4 to 5 minutes. Then add eggplant, potatoes, all the dry masala, sugar, and water and mix well.

 Cover and cook on a low flame until the vegetables are done. Garnish with coriander leaves and serve hot with chapatti or rice.