Fried whole Fish

INGREDIENTS
1)Whole fish 4
2) ginger garlic paste 1 tbsp
3) grounded blackpepper 2 tsp
4) turmeric little
5) Red mirchi powder half tsp
6) salt acc to taste
7) lemon juice of 1 lemon
8) dhaniya powder 1 tbsp
9) zeera powder 1 tbsp
10) Oil for frying

PROCEDURE

1) wash fish and put three slits on each side of fish
2) marinate with all ingredients listed above and keep it in fridge overnight
3) Shallow fry fish in oil in non stick pan and after 5 mins cover it for another 5 minutes and then remove lid. Fry till crispy.
4) Serve with Onion and lemon

Crispy fried chicken legs

Ingredients
1. 10 to 15 chicken legs skin removed
2. Ginger garlic paste 1 tablespoon
3. Ground black pepper 1 teaspoon
4. Red pepper powder half teaspoon
5. Cornflour 1 tablespoon accordingly
6. Pinch of ajnimoto
7. Red food color a pinch
8. All purpose flour 1 tablespoon
9. Lemon juice 1 medium size lemon
10. Salt accordingly
11. Garam masala half teaspoon
12. Oil to deep fry

Procedure
1. Marinate chicken legs with all ingredients listed above except oil atleast for 2 hours.
2. Heat oil and fry chicken legs .dont put all of them together...once deep fried dont cover ....
3. Serve with garlic sauce or mint chutney..

Fruit Custard Truffle (Without cake)

Ingredients

1.  1 litre milk
2. 4 Tablespoons Custard powder
3. Sugar According to taste
4. 2 packets of readymade Jelly Powder
5. Fruit Cocktail Canned 500 ml
6. Pine Apple Chunks Canned 300 ml
7. Almonds 6, Pistachios 6 and Cashew nuts 6
8. Apples 2
9. Strawberries, Kiwis, Black Grapes (For Decorating Purpose)
10. Whipped Cream Spray

Steps for Preparing Fruit Custard

1. Prepare Custard according to instructions given at back of the custard powder packet
2. Prepare Jelly according to instructions given at back of the packet and allow to cool in Large Glass bowl( Transparent one)
3. let them cool down
4. Then add to the Custard Fruit cocktail, Chunks of Apple, Pineapple Chunks, and slightly crushed Almonds, Pistachios and Cashew nuts
5. Let it cool in refrigerator
6. Now Take a Large glass bowl and first remove some jelly for decorating
7. Pour over fruit custard on the jelly and then decorate it with black grapes, strawberries, Kiwis , Jelly pieces and Whipped Cream.

Pyaaz ke pakode

Pyaaz ke Pakode
3 large onions
2 cups besan (Gram flour)
1 tsp salt (swaud anusar :D )
4 to 5 green chillies
1/4 tsp baking soda or baking powder
1 tsp roasted zeera powder ( cumin seeds)
1 tsp roasted dhania poweder (coriander seeds)
1 tbsp corn strach
1/2 tsp turmeric powder
curry leaves 4-6 chopped
pinch of red chilly powder to give a fine color
finely chopped coriander leaves - small bunch
water as requied (avoid using excess water)
oil for frying
Method:
Cut the onins into this slices
mix the gram flour with salt, green chillies, zeera powder, dhania powder,coriander leaves, curry leaves, turmeric, pinch of red chilly and add sliced onions too.
add water as required make sure there are no lumps
The dough should not be too thickk or too loose.
heat oil in a pan. take small picks of the mixture . when u pick, you should use all 5 fingers to ensure that the quantity picked is enough and sufficient.
fry till golden brown turning it in between on a medium flame. when it turns golden brown remove from the oil.
serve with yoghurt green chutney
Note: If you make the mixture and let it stay for couple of hours before making the pakodas, your pakodas would be fluffy and soft.

Smoked Chicken (BBQ flavour)

for marination
1 kg Chicken
1 ½ tble spoon ginger garlic paste
salt to taste
½ tsp turmeric
1 tsp red chilly powder
1/4 black pepper powder
½ dry roasted coriander powder (sokha bhunna hua dhuniya)
½ dry roasted cumin powder (sokha bhunna hua zeera)
1-2 tble spoon All purpose flour (Maida)
2-3 tble spoon corn flour
4-5 tandoori chicken masala
1/4 ajinomotto
1-2 tbsp lemon juice
Direction:
mix above all ingredients add chicken pieces to the batter and marinate for about 2-3 hrs
oil for frying
deep fry the chicken until dark brown (do not burn) keep aside
For Garnishing
1 large green bell pepper diced
1 large onions diced
For Giving smoky BBQ flavor
char coal
little oil
Aluminum foil
take a vassel add fried chicken,garnish them with green bell peppers and onions
heat the charcoal until red
spread a peice of aluminum foil then put charcoal unto it add little oil onto charcoal an cover it with the lid. do it again if needed
as shown in this picture for better understanding

Dil-E-Firdaus

Ingredients:
Bottle Gourd (Kaddu) - 250 gms
Milk - 1 Lt
Sago (Sabudana) - 3 tbsp
Almond Powder -1/2 cup
Rice Powder - 1/2 cup
Canned Pineapple - 4 slices
Edible Color Green - 6 drops
Sugar - 2 1/2 cups (as per taste)
Vanila Extracts 2 teaspoons
Almonds, Pistachio, Cashewnut - 100 gms

Method:
Boil Sago (sabudana) for about 20 minutes / until it gets soft;
Peel Bottle Guard (Kaddu), remove seeds and shred the pieces on fine chopper;
Make small cubes of pineapple; Shred almonds, pistachio & cahewnuts for decoration;

Boil milk in non stick pan, add the shredded bottle gourd (kaddu) and boil for another 15 minutes or until the bottle gourd gets soft, add rice powder by stirring continually, boil again for about 10 minutes, add almond powder, sugar, sago (sabudana) while stirring continually, keep stirring under low flame for about 10-15 minutes, add green edible color along with half of the shredded almond, pistachio & cashewnuts while stirring. Remove pan from the flame and allow it to cool.

After cooling completely add pineapple cubes, mix it well for the dish to absorb the flavor of pineapple.

While serving garnish / decorate it with the remaining shredded almonds, pistachio & cashewnuts.

Chicken 65

2 lb Boneless skinless chicken thighs
1 tsp All spice, cloves, cinnamon, cardamom (Garam Masala)
1-1/2 tsp Garlic paste
1 -1/2 tsp Ginger paste
2 tsp Red chilies powder
2 tsp All-purpose flour
1 Egg (white)
4 Drops food coloring, red
1/2 Cup yoghurt
2 tbsp tomato ketchup
12 Green chilies
2 tsp Cornflour
3 tsp Lime juice
Vegetable oil for frying
Salt to taste
Take a bowl and mix corn flour, all purpose flour, ginger garlic paste, chilli powder, egg,all spice and salt to thick batter.
Add chicken pieces to the batter and marinate for about one hour.
Deep fry the marinated chicken pieces till they turn golden.
Take a sauce pan and heat 4 tsp oil.
Add fried chicken pieces, slit chillies, yogurt, red color,ketchup, cornflour 2 or3 pinch mixed with yoghurt and salt if desired.
Fry for about 4 to 5 minutes and remove it from the heat.
Now add lime juice