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

Chapli Kabab

1 kg of beef/meat keema
4 Red chillies (finely chopped)
1/2 tsp garam masala
1 tsp coriander( dhania roasted crushed)
1 tsp Cumin seeds (zeera roasted crushed)
2 green chillies (hari mirch)(finely chopped)
1 medium onion (finely chopped)
1 bunch of fresh mint leaves (pudina) (finely chopped)
1 bunch of fresh coriander leaves (hara dhania)
1 tsp lemon juice or vinegar
 100 gms of Makai ka aata/ kaju/ red wheat flour
salt to taste
1 egg
1/2 cup cooking oil for frying
Directions:Mix all of the ingredients with minced meat and leave to marinate in the refrigerator for 2-3 hours.
 take about 1 an 1/4th tbsp of meat mixture in your hand. place it in center of palm. Roll it to form a smooth ball. flatten the ball by pressing firmly between your palms these kababs should be a litter bigger in size than usual round kababs.
heat oil in frying pan/ tava/ grill pan. when oil gets hot lower heat and fry kababs untill well done.

*Note: use your common sense while making kabab's shape...if its very loose, add little flour to it.
-> Becarefull while frying the Kababs.

Badam Ka Halwa

 Ingredients
1 cup blanched almonds
1 cup whole milk ( you can use low fat for health reasons)
about 3 tbsp ghee or add 2 tbsp more if you like (no…push that butter away. Only Ghee!)
3-4 tbsp Sugar ( you can use more if you want. I think 1 cup of sugar is used for 1 cup of almonds)
1/4 tsp cardamom powder
pinch of saffron (optional)
Saffron food color (optional)

Method


Take the blanched almonds and little milk in a food processor and grind it to a coarse paste.
Use milk as much as needed. You can mix it later while cooking the almonds. I usually add all the milk while pulsing the almonds
Take a non stick pan. I would recommend using it
Pour about 2 tbsp of ghee and when little warm, add the almond mixture. You can add any remaining milk, if any now.
Cook the mixture in medium heat for 3-4 minutes, stirring all the while slowly to avoid sticking to the bottom
Now add the sugar, few tablespoons or 1 cup – whatever works for you – to the mixture. Mix well.
Cook for another 5-10 minutes until you see the mixture boiling.
Add the remaining 1 tbsp. of ghee and saffron at this point and keep stirring for some more time.
The color of the sweet also turns slightly golden thanks to the saffron. You can add red/yellow food colors for a more attractive color, if needed.
Don't place it in the refrigerator, let it be in room temperature itself.

Apollo Fish Recipe

½ kg Fish fillets
 ½ tsp Red chilly powder
 ½ tsp Garam masala
salt to taste
1 tsp Ginger garlic paste
½ tsp Ginger-minced
 ½ tsp Garlic-minced
 Red colour
30 gmCorn flour
1 tsp Refined flour
 ½ tsp roasted coriander seeds powder( dhania powder)
bunch of fresh coriander leaves
½ tsp roasted cumin seeds powder(zeera powder)8 slit Green chillies 3 tsp Lemon juice oil for frying
Method:
1.Wipe the fish fillets 2.In a bowl, mix the ginger garlic paste, corn flour,refined flour,red chilli powder,coriander powder, cumin spowder,garam masala, salt, and red colour,lemon juice and set aside for 20 minutes or more...
 4. Fry the fish and keep it aside
5.Heat oil, add chopped ginger, garlic, slit green chillies, fresh coriander with the fried fish and toss it well.
6. finished

TIP:
 I have once tried the same basic recipie, after that
I did the finishing by adding some chinese sauces and curry leaves( curriapak) and some tomatoe ketchup and left that in oven at 250 for 20 min............

Recipe for Paani Puri

To make Puri 1 cup Semolina (Rava / Suji)
3 tblsp Fine Wheat Flour (Maida)
1/4 tsp Baking Soda
Oil to deep fry
Mix sooji, maida, baking soda, salt and enough water to knead a soft dough.
Stand covered with wet cloth for 15-20 minutes.
Make small sized balls.
With the help of some dry maida or sooji, roll into thin rounds.
Heat oil in a pan and deep fry puris till very light brown and crisp.
Drain in a paper towel for a while to dry out the oil.
Store in an airtight container when cool.

To make Paani
1/2 cup Tamarind (Imli) Pulp
2 cups Water
2 tblsp roasted Cumin Seed (Jeera) Powder
2 tblsp un-roasted Cumin Seed (Jeera)
Coriander Leaves
3 Green Chilly (Hari Mirch)
2 tblsp Mint Leaves (Pudina Leaves) Chutney
1 tblsp Black Salt (kala namak )
2 tblsp Jaggary (Gur)
1 tblsp chat masala
Measure all ingredients.
Adjust spices and tangyness to taste.
Strain through a wire strainer to remove any rough bits (optional)

To make Ragda chat
2 cups yellow/white/green peas or beans (batane) socked overnight
3 potatoes (boiled)
3 tbsp besan (gram flour)
1 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp garam masala
1/4 cup oil or as desired
salt to taste
5 -6 green chillies
fresh coriander
1 medium onion finely chopped
3 medium tomatoes finely chopped
1/2 tsp cumin(roasted) powder
1/2 tsp coriander(roasted) powder
1/2 cup tamarind pulp
1/2 fennel seeds powder
1 tsp ginger garlic paste
Jaggary or Sugar to taste
Direction:
Cook beans in a pressure cooker i,e boil the beans and keep it aside
take a cooking vessel add oil, fry onions until golden brown, add ginger garlic paste fry for few mins then add tomatoes, red chilli, turmeric, cumin powder,fennel seeds powder, coriander powder,garam masala cook until the tomatoes are completely done.
add gram flour, potatoes, green chillie,s tamarind water, Jaggery cook for until the raw taste of tamarind goes away
add boiled beans cook for few mins until all masalas a well mixed
add fresh coriander cover the vessel with lid sim it for 3 mins
garnish with chopped onions and fresh coriander

To make Imli(tamarind) ki chutney
3 cups tamarind pulp
1/2 tsp red chilli powder
Salt to taste
1 tsp fennel seeds powder
Jaggary or sugar 3-4 tbsp or 1peice of jagerry (or as desired)
combine all the ingredients and boil it till the tamarind juice becomes thick
thats it!!

Chocolate Cake with chocolate chips....almonds and cashew nuts

CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine
2/3 cup unsweetened Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Method
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting

FOR CHOCOLATE CAKE
Ingredients
1 + 1/2 cup (170 g) all-purpose flour
3 tablespoons unsweetened cocoa powder (dutched/dark)
2 teaspoons baking powder
1 cup (220 g) sugar
2 teaspoons vanilla essence
3/4 cup (1.8 dl) milk
3/4 cup (170 g) melted butter
2 eggs
Almonds as desired
Cashew nuts as desired
Chocolate chips as desired

.
METHOD
Preheat oven to 350 deg F (Gas mark 4 or 180 deg C) Grease a 9 inch (23 cm) cake tin. Mix flour, cocoa powder, baking powder, sugar and vanilla essence in a bowl. Melt the butter at low heat and add to the dry ingredients. Also add milk and eggs. Mix everything together until smooth, either by hand or by using an electric mixer at slow speed. Mix apart of nuts to the batter and remaining for ganish.Transfer to bake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 35 to 45 minutes.  After the cake has cooled, use frosting according to your wish. slice the cake!