Ingredients
500g Soft white milk fudge (khoya), 300gms sugar powdered, ½tsp cardamom powder, 1tsp cardamom seeds semi crushed, 1tbsp slivered or crushed pistachios, A few strands of saffron, 1tbsp warm milk, 2 drops saffron color (optional)
Method
– Soak the saffron in warm milk.
– Crumble the milk fudge. If very hard, grate the fudge. Add powdered sugar and mix well.
– Put mixture in a large heavy or nonstick pan. Heat on medium high for few minutes. Reduce the flame and cook till soft and gooey.
– Make sure to stir continuously, while on heat. When mixture is thick and gooey, add cardamom and saffron. Add the color if desired.
– Mix well, and take off fire. Allow to cool, gently turning occasionally.
– Use cookie molds, or shape pedas with palms into patty rounds. Mix pistachios and cardamom seeds and press a bit on top of each.
Tag: Food
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Kesar peda
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Cheesy chicken fingers
Ingredients
Chicken Breast – 3, boneless, skinless
Eggs – 2, beaten
Milk – 1/2 cup
Olive Oil – 1/3 cup
Plain Flour – 1/4 cup
Breadcrumbs – 1 cup
Parmesan Cheese – 1/2 cup, grated
Salt as per taste
Black Pepper Powder as per taste
Method
– Cut the chicken breasts into even-sized strips.
– Whisk the eggs, 2 tblsp olive oil, milk and 2 tblsp water.
– Mix well.
– Add the chicken strips and keep aside for 10 to 15 minutes.
– Mix the flour, salt, cheese, pepper powder and breadcrumbs in a large bowl.
– Remove the chicken from the egg mixture, shaking off excess moisture, and dredge them in the flour mixture.
– Heat oil in frying pan over medium flame.
– Shake off any excess flour and gently add the chicken pieces.
– Fry for 10 minutes or until golden brown, turning from time to time.
– Remove and drain excess oil.
– Serve hot with a choice of dipping sauce. -
Rasmalai
Rasmalai (or Ras Malai) is a beloved Indian dessert known for its delicate flavor, creamy texture, and festive charm. The name is derived from two Hindi words: Ras meaning “juice” and Malai meaning “cream.” True to its name, rasmalai consists of soft, spongy cheese patties soaked in fragrant, sweetened milk infused with cardamom, saffron, and often garnished with nuts.
Ingredients
Milk – 1 litre, Paneer – 100 g, Sugar – 3/4 cup, Saffron Strands – 4, Almonds – 1 tsp, sliced, Pistachios – 1 tsp, sliced, Cardamom Powder – 1/4 tsp, Maida – 2 tsp
Method
– Crumble the paneer and mix with maida to a smooth dough.
– Make small balls and lightly flatten them.
– Heat 1 cup of water in a pan.
– Add 1/4 cup of sugar and bring to a boil until sugar has fully dissolved.
– Remove from flame.
– While it is still hot, add the paneer balls and cover with a lid.
– Keep aside for few hours.
– Boil the milk in a heavy pan until reduced in half.
– Add 1/2 cup of sugar and stir well until fully dissolved.
– Remove from flame.
– Add cardamom powder, saffron strands and mix well.
– Remove the balls from the sugar syrup and squeeze gently.
– Add to the hot milk.
– Garnish with almonds and pistachios.
– Keep it in the fridge for 2 to 3 hours.
– Serve chilled. -
Pan-seared garlic and pepper mushrooms
Ingredients
– 500g (1 lb) mushrooms (button, cremini, or mixed), cleaned and halved or quartered
– 2-3 tbsp olive oil (or unsalted butter for a richer flavor)
– 4 cloves garlic, minced
– 1 tsp freshly cracked black pepper (adjust to taste)
– Salt to taste
– Optional: 1 tbsp soy sauce or balsamic vinegar (for umami or tang)
– Fresh herbs for garnish (like parsley or thyme)
– Optional: chili flakes for a kick
Instructions:
– Clean the mushrooms using a damp cloth or paper towel.
– Cut them into halves or quarters depending on size for even cooking.
– Heat olive oil or butter in a large skillet over medium-high heat until hot.
– Add the mushrooms in a single layer (work in batches if needed to avoid overcrowding).
– Let them sear undisturbed for 2-3 minutes to get a golden crust.
– Stir and continue cooking for another 4-5 minutes until browned and tender.
– Add the minced garlic and freshly cracked black pepper.
– Cook for 1-2 minutes, stirring constantly, until fragrant (be careful not to burn the garlic).
– Season with salt to taste.
– Add soy sauce or balsamic vinegar if using, and stir to coat evenly. Remove from heat.
– Garnish and Serve -
Homemade malpua
INGREDIENTS
1 cup all purpose flour, 2 tablespoon almonds, 1 teaspoon saffron, milk as required, 1/2 cup wheat flour, 2 tablespoon pistachios, boiling water as required
Method
– For the malpua batter: take a mixing bowl, add all purpose flour, wheat flour and milk as per the requirement. Begin to stir till its a thick flowing batter without lumps. Allow the batter to rest for 30 minutes.
– Meanwhile, blanch the almonds and pistachios by soaking them in hot water.
– Next, to prepare the sugar syrup: Put a pan on low flame and add sugar in it along with 1/4th cup water. Stir it well till the sugar melts. (Note: You need to have a 1/2-1 inch string consistency in the sugar syrup or wait until the syrup is sticky. Add saffron in the sugar syrup.
– Now, we are ready to prepare the malpuas. Put a pan on medium flame and melt some ghee in it. When the ghee is hot enough, take 2-3 tablespoons of the flour batter and gently pour it into the hot ghee. Spread the batter in round shape lightly with the back of the spoon.
– Fry the malpuas on low to medium flame from both sides until they are golden and crisp. Thereafter, drain them on kitchen towels. Then immediately place them in the warm sugar syrup. Gently coat the malpuas with the sugar syrup with a spoon or small tongs.
– After a minute or two, remove them from the syrup and place them in a serving tray or plate. Garnish with chopped almond and pistachios along with hot rabdi. -
Kadai chicken
INGREDIENTS
1 kg chicken, washed, cleaned and cut into big pieces
4 tablespoons oil
1/2 cup onion, sliced
1 1/2 cups tomatoes, peeled and sliced
2 tablespoons fresh coriander leaves, chopped,
1 tablespoon ginger paste
1 tablespoon garlic paste
4 teaspoons garam masala powder
2 bay leaves
4 whole red chilies
2 teaspoons coriander seeds
1 teaspoon red chili, powder, salt
Method
– Grind corriander seeds and whole red chillies into a coarse powder.
– Heat oil in a kadai.
– Add bay leaves.
– After about 30 seconds, add onions and saute till they turn light golden brown.
– Add ginger-garlic paste.
– Saute for 2 minutes on medium flame.
– Add the above coarse powder.
– Stir well.
– Add tomatoes and cook till they are fully cooked.
– Add chicken pieces, salt to taste and red chilli powder.
– Mix well.
– Cover the kadai.
– Cook till the chicken becomes tender.
– Sprinkle garam masala powder over the chicken.
– Garnish with corriander leaves and onion rings.
– Serve hot with rotis or parathas. -
Paneer butter masala
Ingredients
2 tbsp butter + 1 tbsp oil, 1 bay leaf, 2-3 green cardamoms, 1 small cinnamon stick, 3-4 cloves, 1.5 cups chopped tomatoes (or 3 large tomatoes, pureed), 1 medium onion, chopped (optional, for slightly thicker gravy), 1 tbsp ginger-garlic paste, 1 tsp red chili powder (Kashmiri, for color), 1 tsp coriander powder, 1/2 tsp cumin powder, Salt to taste, 1 tsp sugar (optional, balances tomato tang), 1/2 cup fresh cream, 1 tbsp kasuri methi (dried fenugreek leaves), Water as needed, 200-250g paneer, cut into cubes, (Optional: lightly sauté in butter or keep as is)
Preparation Steps
– Heat butter and oil in a pan. Add whole spices: bay leaf, cardamom, cloves, cinnamon.
– Add chopped onions (if using) and sauté until translucent.
– Add ginger-garlic paste; cook until raw aroma fades.
– Add tomato puree and cook for 7-10 minutes on medium heat, until oil starts separating.
– Add red chili powder, coriander powder, cumin powder, and salt. Stir well.
– Once cooked, remove whole spices (optional) and blend the gravy until smooth using a hand blender or traditional mixer.
– Return the blended mixture to the pan.
– Add 1/2 cup cream and a little water to adjust thickness.
– Crush kasuri methi between palms and stir it in.
– Add sugar if needed.
– Let the gravy simmer for 3-4 minutes on low flame.
– Add paneer cubes to the gravy. Let them soak in for 3-5 minutes.
– Optional: Garnish with more cream or a small blob of butter and fresh coriander -
Mango Custard
Ingredients
Ripe Mangoes – 3 to 4 (approximately 200 gms), Vanilla Flavoured Custard Powder – 1 tblsp, Milk – 500 ml, Fresh Cream – 500 ml, Sugar – 1/4 cup (adjust as per taste)
Method
– Peel and finely chop the mangoes into small pieces. Reserve a few pieces for garnishing and grind the remaining to a thick pulp. No need to add water.
– Mix the custard powder with 100 ml (1/2 cup) of milk and stir until fully mixed without any lumps. Boil the remaining milk over medium flame. Add the custard mixture and stir gently.
– Ensure no lumps form and keep stirring constantly. Add sugar and switch off the flame.
– Add the mango puree, cream and mix well.
– Stir gently for a minute and keep it in the fridge for 4 to 6 hours.
Paneer samosa
Ingredients
Paneer – 250 gms, finely chopped, Maida – 2 cups
Onion – 1, finely chopped, Green chillies – 2, finely chopped, Red chilli powder – 1 tsp, Cumin seeds – 1/2 tsp, Lemon juice – 1 tsp, Butter – 50 gms, melted, Salt as per taste, Oil as required
Method
– Combine the maida, butter and salt in a bowl, Mix well to a puri dough consistency. Fry the cumin seeds for 30 seconds.
– Add the onions, green chillies and saute for a minute or two, Add red chilli powder, lemon juice, salt and paneer, Mix well and stir-fry
– Remove from flame. Make small balls of the dough and roll them in small/ medium puris. 10.
– Shape the prepared puris into cones and add 1 or 2 tblsp of the paneer mixture. -
Nawabi Pulao
Ingredients
1/2 kg chicken
1/4 kg mutton
1/2 kg rice
1 cup curd, well beaten
1 cup milk
3 onions
2 eggs
1/2 cup green peas, shelled
1 pod arlic
1 big piece of ginger
1 tsp rose water
Ghee or oil for frying
Salt to taste
Method
n Clean and wash rice and soak it in water for 15 minutes.
n Cook the rice till half done. Keep aside. 3. Clean and cut the mutton into cubes. Joint the chicken. Boil the eggs and keep aside.
– Slice the onions. Grind ginger and garlic to a paste.
– Heat ghee in a frying pan, add onions, ginger-garlic paste and fry well.
– Add the jointed chicken and fry. Add 3 cups of water and salt to taste and cook on slow fire till the meat is tender and only 1/3 of the gravy is left.
– Add some more ghee and the well beaten curd. Cook on a slow fire until the curd gets absorbed.
– Add 1 tsp of rose water after the meat has cooled.
– Take a heavy bottomed pan and arrange alternate layers of rice and cooked meat taking care that the first and last layers are that of rice.
– Place in an oven and cook for about 15-20 minutes on low heat.
– Garnish with fried onions, quartered boiled eggs and boiled green peas. -
Champagne Trifle
Ingredients
Chocolate Cake – 200 gms (readymade) Strawberries – 1/2 cup, chopped Champagne – 3/4 cup (or Sparkling water for a non-alcoholic version) Water – 1/4 cup Eggs – 2 Sugar – 50 gms Corn Flour – 1 1/2 tsp Vanilla Extract – 1/2 tsp
Method
Cut the cake into small pieces, Combine the champagne, water, eggs, sugar, corn flour and vanilla extract in a bowl. Whisk well. Heat a pan of water over medium flame. Place the bowl over the water, but ensure the bowl does not touch the water. Whisk well until thick and remove from flame. Allow it to cool. Add some of the cake and stawberries to a champagne glass (or any serving bowl). Top up with the champagne custard and keep it in the fridge if required. -
Home remedies to cure oily skin
Oily skin is a common dermatological concern that affects people of all ages. Characterized by an overproduction of sebum (natural oil produced by sebaceous glands), oily skin can lead to enlarged pores, acne, blackheads, and a persistently shiny appearance. While various over-the-counter products and dermatological treatments are available, many individuals prefer natural remedies due to their affordability, accessibility, and fewer side effects. This article delves into effective home remedies to cure and manage oily skin, providing natural solutions rooted in both traditional wisdom and modern skincare science.
Top Home Remedies for Oily Skin
Multani Mitti Face Pack
Benefits: Absorbs excess oil, unclogs pores, and cools the skin.
How to Use:
– Mix 2 tablespoons of Multani Mitti with rose water or plain water to form a smooth paste.
– Apply to the face, avoiding the eye area.
– Leave it for 15-20 minutes and rinse with lukewarm water.
– Use twice a week.
Aloe Vera Gel
Benefits: Soothes skin, controls oiliness, and provides hydration without greasiness.
How to Use:
– Extract fresh aloe vera gel from a leaf.
– Apply a thin layer on your face before bedtime.
– Wash off in the morning with a gentle cleanser.
– Daily use is recommended.
Lemon Juice and Honey Mask
Benefits: Lemon’s astringent properties tighten pores; honey moisturizes and has antibacterial properties.
How to Use:
– Mix 1 tablespoon of lemon juice with 1 tablespoon of raw honey.
– Apply to the face and leave for 15 minutes.
– Rinse off with warm water.
– Use 2-3 times a week.
Cucumber Toner
Benefits: Refreshes the skin, tightens pores, and controls oil.
How to Use:
– Blend a cucumber and strain the juice.
– Apply the juice with a cotton pad after cleansing.
– Let it dry naturally.
– Store in the fridge for up to 5 days.
Apple Cider Vinegar (ACV)
Benefits: Balances skin pH and acts as a natural toner.
How to Use:
– Mix 1 part ACV with 3 parts water.
– Apply using a cotton ball after washing the face.
– Rinse off after 10 minutes or leave overnight if tolerated.
– Use 3 times a week. -
Tomato Rice
INGREDIENTS
1 cup soaked basmati rice, 2 medium chopped onion, 2 teaspoon sambhar powder, 1 handful chopped, coriander leaves, 2 tablespoon refined oil, 1/2 teaspoon garlic paste, 4 large chopped tomato, 3 medium green chilli, 1/4 teaspoon powdered turmeric, 3 pinches salt, 1/2 teaspoon ginger paste, 2 pinches red chilli powder
Method
– Wash and dry the basmati rice and soak for about 20 minutes. Take a deep pan, put it on medium flame and pour water in it. Bring it to a boil, and then add the soaked rice. Cover the pan with a lid and cook on medium flame till the rice becomes soft, but not mushy. Now remove from fire and keep it aside. Now put the chopped tomatoes in a blender and blend it properly. Transfer the puree in a bowl and keep it aside. Now heat 2 tbsp of oil in a pan and add the ingredients for seasoning (mustard, asafoetida, curry leaves, dried red chillis). Add onions and saute. Then add green chillies and ginger-garlic paste. Saute these ingredients for a minute.
– Now add the tomato puree, turmeric powder, red chilli powder, sambar powder and salt. Cook until the oil separates. Add the cooked rice to the tomato gravy and mix well. Once done, transfer the tomato rice in a serving bowl and garnish with coriander leaves. Serve hot with papads, potato chips or raita. -
Jackfruit Payasam
INGREDIENTS
500 gm pureed jackfruit, 2 teaspoon cashews, 1 cup grated coconut, 2 cup coconut milk, 2 cup powdered jaggery, 1/2 teaspoon green cardamom, 2 teaspoon ghee
Method
– To prepare this delicious payasam recipe, put a deep-bottomed pan on medium flame and melt ghee in it. When the ghee is hot enough, add the cashew nuts and roast them. Once done, transfer to a bowl and keep aside. Add the grated coconut in the same pan and lower the flame, dry roast till golden brown in colour.
– Now, add the pureed jackfruit in the pan along with jaggery powder and roasted cashews, and cook for about 10 minutes. Make sure that the mixture is thickened. (Note: You can also use the pulp of the jackfruit.)
– When the jackfruit mixture is thickened, add the coconut milk along with cardamom powder and stir continuously. Stop in between and bring the milk to a boil. Let the milk and jackfruit mixture simmer for another 10 minutes.
– Once cooked, turn off the flame and garnish with mixed dry fruits. -
Indian chicken curry
Ingredients
2 pounds skinless, boneless chicken breast halves,
2 teaspoons salt, ½ cup cooking oil, 1 ½ cups chopped onion, 1 tablespoon minced garlic, 1 ½ teaspoons minced fresh ginger root, 1 tablespoon curry powder, 1 teaspoon ground cumin, 1 teaspoon ground turmeric, 1 teaspoon ground coriander, 1 teaspoon cayenne pepper, 1 tablespoon water, 1 (15 ounce) can crushed tomatoes, 1 cup plain yogurt, 1 tablespoon chopped fresh cilantro, 1 teaspoon salt, ½ cup water, 1 teaspoon garam masala, 1 tablespoon chopped fresh cilantro, 1 tablespoon fresh lemon juice
Directions
– Sprinkle the chicken breasts with 2 teaspoons salt. Heat oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned on all sides. Transfer browned chicken breasts to a plate and set aside.
– Reduce the heat to medium and add onion, garlic, and ginger to the oil remaining in the skillet. Cook and stir until onion turns soft and translucent, 5 to 8 minutes. Stir curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring.
– Add tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt to the mixture; stir to combine. Return chicken breast to the skillet along with any juices on the plate. Pour in 1/2 cup water and bring to a boil, turning the chicken to coat with the sauce. Sprinkle garam masala and 1 tablespoon cilantro over the chicken. Cover the skillet and simmer until chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drizzle with lemon juice to serve.
– Drizzle with lemon juice to serve. -
Mango Kulfi
Ingredients
2 fresh, ripe, sweet mangoes (use 3 mangoes if they are not very pulpy), 1 1/2 cups evaporated milk, 2 1/2 cups thickened double cream, 1 3/4 cups sweetened condensed milk, 2 tablespoons almond meal
Method
– Remove the mango pulp carefully. Put all of the ingredients in a blender and mix them until they are completely smooth.
– Pour the ice cream mixture into molds or bowls, or into one large bowl and freeze it until it is almost set.
– Remove the bowl or bowls from the freezer and whisk it thoroughly until all of the lumps are gone. This prevents ice crystals from forming in the kulfi and gives it a smooth texture. Put the ice cream back into the freezer and leave it until it is set. -
Mishti Doi
Mishti Doi is synonymous with Bengal in East India. The Bengalis are famous for their sweet preparations and Mishti Doi is among their most well-known desserts. Mishti Doi tastes great but is amazingly simple to make.
Ingredients
1 liter full cream/ whole milk, 3-4 tablespoons yogurt, 250 grams sugar,
Method
– Boil the milk in a heavy-bottomed pan, on a medium flame until it is reduced to half its original volume. Stir frequently to prevent the milk from scorching. When done, cool the milk till it is just lukewarm.
– Put the sugar in another pan and heat over a low flame to melt. Allow the sugar to caramelize (brown). Remove from the fire when done, add the reduced milk to this caramelized sugar and mix well to blend.
– When the milk and sugar are thoroughly mixed, add the yogurt to the mixture and stir gently to mix.
– Pour into the desired container and keep in a warm dark spot for the Mishti Doi to set. The best taste results are achieved by setting the Mishti Doi in an earthenware pot.
– When the Mishti Doi has set and is firm, chill for a few hours and serve. -
Chicken with sweet potatoes and cauliflower
Chicken with sweet potatoes and cauliflower is a simple and nutritious dish that combines:
– Chicken (usually boneless, skinless breast or thigh) – for lean protein
– Sweet potatoes – for natural sweetness, fiber, and complex carbohydrates
– Cauliflower – a low-carb vegetable rich in vitamins and antioxidants
These ingredients are typically roasted, baked, or sautéed together with seasonings like garlic, paprika, cumin, or herbs. The result is a one-pan meal that’s hearty, balanced, and full of flavor.
It’s popular in healthy eating plans because it’s:
– High in nutrients
– Naturally gluten-free
– Easy to prepare in under an hour
Ingredients
– 3/4 cup nonfat plain yogurt, 1 teaspoon Madras-style curry powder
– 1 teaspoon ground coriander, 1 teaspoon ground ginger, 1 clove garlic, minced-
– 3/4 teaspoon salt, divided, 1/4 teaspoon cayenne pepper
– 8 boneless, skinless chicken thighs, (about 1 1/2 pounds), trimmed, 1 sweet potato, (about 1 pound), peeled and cut into 1/2-inch cubes
– 3 cups cauliflower florets, (1 small head) or broccoli florets,1 tablespoon extra-virgin olive oil, Freshly ground pepper, to taste, 1/4 cup chopped unsalted dry-roasted peanuts, or cashews, 1/4 cup loosely packed cilantro leaves
Method
– Combine yogurt, curry powder, coriander, ginger, garlic, 1/2 teaspoon salt and cayenne in a shallow glass dish; mix to blend. Reserve 1/4 cup of this mixture; cover and refrigerate. Add chicken to the remaining yogurt mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
– Preheat oven to 230°C. Lightly coat a large rimmed baking sheet with cooking spray.
– Remove the chicken from the marinade and place on the prepared baking sheet. Toss sweet potato with the reserved yogurt mixture in a medium bowl and place on the baking sheet.
– Toss cauliflower with oil in a medium bowl and add to the baking sheet. Season vegetables with the remaining 1/4 teaspoon salt and pepper. Roast chicken and vegetables, uncovered, for 15 minutes.
– Carefully turn the chicken over and stir the vegetables. Roast until the vegetables are tender and chicken is cooked through, 10 to 15 minutes more. -
Chicken Burritos
Chicken burrito is a popular Mexican and Tex-Mex dish that features chicken filling wrapped in a warm tortilla. It’s a hearty meal, typically filled with seasoned chicken, rice, beans, cheese, and various sauces or toppings.
Chicken burritos can be customized with different fillings, such as vegetables, onions, peppers, and even spices. Some recipes may also incorporate ingredients like avocado, black beans, or corn.
Ingredients
– Chicken – 300 gms, cooked, shredded, skinless, boneless
– Sweet corn kernels – 150 gms, boiled, drained
– Black beans (or red kidney beans) – 150 gms, rinsed, boiled, drained
– Tomatoes – 150 gms, finely chopped
– Flour tortillas – 4
– Green chillies – 2 to 3, chopped
– Jalapenos – 1 tblsp, chopped
– Red chilli flakes as per taste
– Garam masala powder – 2 tsp
– Black pepper powder as per taste
– Salt as per taste
– Coriander leaves – handful, chopped
– Cheese – 100 gms, grated
Optional ingredients
– Sour cream lettuce – handful, shredded
– Tomatoes – 1/2 cup, chopped
Method
– In a large bowl, combine the corn, black beans, tomatoes, green chillies, coriander leaves and jalapenos.
– Add the cooked chicken and mix well.
– Add the red chilli flakes, garam masala powder, black pepper powder, salt and toss gently.
– Warm the tortillas and place them on a flat surface.
– Divide the chicken mixture equally among the 4 tortillas.
– Sprinkle some cheese on top.
– If desired, add some sour cream, lettuce and chopped tomatoes.
– Fold from the sides and roll tightly.
– Heat a nonstick pan over medium flame.
– Place the burritos on the pan and warm them up for 3 to 5 minutes, turning gently once or twice.
– Serve. -
Chilli Cheese Toast
Ingredients
– Bread Slices – 8 to 10
– Butter – 5 to 6 tsp
– Onions – 2, finely chopped
– Green Chillies – 2tblsp, finely chopped
– Cheese – 1/3 cup, grated (you can also use cheese slices, see the end of the recipe for instructions)
– Salt as per taste
– Black Pepper Powder as per taste
Method
– Mix the cheese, onions, green chillies, pepper powder and little salt in a bowl.
– Spread butter on half of the bread slices.
– Spread some of the cheese-onion-green chillies mixture evenly on top.
– Cover with the remaining slices.
– Heat a toaster/sandwich maker for 45 seconds.
– Place the prepared bread slices and cook until set.
– Alternately, heat a tawa over medium flame.
– Add little butter and place the prepared bread on top.
– Cover with a lid and cook on both sides until lightly browned and cheese has melted.
– Serve with ketchup. -
Cheese Corn Balls
Ingredients
Potatoes – 100 gms, boiled, peeled
Cheese – 100 gms, grated + little extra
Sweet Corn Kernels – 50 gms
Green Chillies – 4 to 5, finely chopped
Corn Flour – 1 to 2 tblsp
Oil as required
Salt as per taste
Method
– Mix the corn, potatoes and cheese in a bowl.
– Add the green chillies and salt.
– Mix well and make small balls of the mixture.
– Heat oil in a deep frying pan over medium flame.
– Roll the prepared balls in corn flour and add them to the hot oil.
– Fry until golden brown and remove.
– Drain excess oil and transfer to a serving dish.
– Sprinkle the reserved cheese on top.
– Serve with sauce or mint chutney. -
Murgh Musallam
Ingredients
– 3 pounds (1.5 kilograms) chicken (thigh fillet, cut into 2-inch cubes), 2 green chilies, 20 cloves garlic
– 2 3-inch gingers, 1 teaspoon garam masala, 1 teaspoon turmeric powder
– 1 cup plain yogurt, 1 teaspoon red chili powder, 6 cardamom pods (large and brown/ badi elaichi)
– 10 cloves, 1 stick cinnamon, 10 peppercorns
– 1 teaspoon cumin seeds, 2 teaspoons coriander seeds
– 15 almonds (blanched)
– 12 to 15 tablespoons oil
– 3 large onions (very thinly sliced)
– 3 tablespoons tomato purée
– 2 teaspoons salt (or to taste)
– 2 tablespoons cilantro (fresh, chopped)
Method
– Put the chicken into a large, deep, non-metallic mixing bowl.
– Grind the green chilies, half the garlic cloves, and 1 of the pieces of ginger into a smooth paste in a food processor.
– Mix this paste with the garam masala powder, 3/4 tsp of salt, turmeric powder, yogurt, and half of the red chili powder. Mix well to make the marinade for the chicken.
– Pour the marinade over the chicken and mix well to coat the pieces completely. Keep aside for later.
– While the chicken is marinating, heat a shallow pan or griddle on medium heat and when hot, roast the cloves, peppercorns, cinnamon, badi elaichi, blanched almonds, cumin seeds, and coriander seeds on it. Stir frequently until the spices begin to turn slightly darker in color. Take off from heat and allow to cool.
– Now heat 4 tablespoons of the vegetable cooking oil in a deep pan, on medium heat. When hot, add the sliced onions and the remaining half of the garlic to it. Sauté, stirring frequently, until the onions are pale golden in color. Use a slotted spoon to drain the onions and garlic and remove them from the oil. We will use this remaining oil and pan again a little later.
– Put the fried onions and garlic into a food processor along with the above-roasted spices and the remaining piece of ginger. Grind to a thick, smooth paste, only adding water as required to facilitate the grinding.
– Now (using the same pan you used to fry the onions), add 4 tablespoons of cooking oil to the pan and set up on medium heat. Brown only the pieces of chicken (in batches), reserving the marinade for later use. When this is done, keep the chicken aside. Add 2 to 3 tablespoons more of the cooking oil and when it is hot, add the ground paste you made above.
– Sauté for 2 to 3 minutes, stirring continuously. Add the marinade, chicken pieces, tomato pureé, remaining red chili powder, and salt to taste. Add 1/2 cup of hot water and stir well.
– Reduce heat to a simmer and cook until chicken is tender—most of the liquid will have dried up.
– Garnish your Murg Musallam with chopped, fresh coriander leaves and serve with jeera rice and a salad! Naan bread also goes brilliantly with Murg Musallam! -
Handi Paneer
Ingredients
– 200 gms paneer, 2 ginger, grated, 1/2 tsp turmeric powder, 1/2 tsp chilli powder, 1/2 tsp garam masala powder, 1 tomato, 1/2 cup water, 2 stalks coriander leaves, 2 pinches powdered black pepper, 4 tbsp refined oil, 3 onion, chopped, 1/2 cup beaten curd
Method
– Put oil in a handi, stir fry the chopped onions on medium flame, when done, reduce the flame to low. Then add two pieces of grated ginger, turmeric powder, chilli powder, garam masala and mix well.
– Add the finely chopped tomato and green chilli, and cook on low flame for about 10 minutes.
– Add half cup beaten curd and cook till dry, before adding salt. Add half cup water and bring it to a boil.
– Mix in malai paneer and chopped coriander, cook till the masala dries.
– Add pepper and remove from the flame. Serve in a large bowl and sprinkle coriander leaves over the dish.
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Tawa chicken fry
A delicious lip-smacking dish, the Tawa Chicken Fry is easy to make and can be served as a starter or as an appetizer to a meal.
Ingredients
Chicken – 500 gms
Gram Flour – small handful
Juice of 1 Lemon
Ginger Garlic Paste – 2 tblsp
Turmeric Powder – 1/3 tsp
Coriander Powder – 1/3 tsp
Curry Leaves – few
Red Chilli Paste – 3 tsp
Saunf – 1/2 tsp
Cumin Seeds – 1/2 tsp
Salt as per taste
Oil as required
Method
– Clean, wash and dice the chicken into bite-sized pieces.
– Combine the gram flour, lemon juice, ginger garlic paste, turmeric powder, coriander powder, curry leaves, red chilli paste, saunf, cumin seeds and salt in a bowl.
– Mix well with a little water.
– Add the chicken pieces and mix until evenly coated.
– Keep aside for 45 to 75 minutes.
– Heat oil in a pan over medium flame.
– Fry the chicken pieces until golden brown and cooked.
– Remove and drain excess oil.
– Serve with mint chutney.
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Potato curry
Ingredients
2 tablespoons vegetable oil, 1 medium onion, diced, 4 cloves garlic, minced, 4 teaspoons, curry powder, 1 ½ teaspoons paprika, 1 teaspoon cayenne, 2 teaspoons cumin powder, ½ teaspoon allspice, 2 teaspoons fresh ginger, minced, ½ teaspoon black pepper, 2 lb potato, peeled and cubed (907 g), 15 oz chickpeas, 1 can, drained (425 g), 1 cup vegetable broth (240 mL), 1 tablespoon lemon juice, 14 oz diced tomato, 1 can (395 g), 14 oz coconut milk, 1 can (415 mL), rice, cooked, for serving, naan bread, for serving, fresh cilantro, chopped, for garnish
Method
– Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.
– Add the garlic and saute for about 2 minutes, until fragrant.
– Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
– Add the potatoes and mix well until well-coated in spices. Add the chickpeas and stir to incorporate.
– Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
– Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
– Serve with cooked rice and naan and garnish with fresh cilantro. -
Italian Chicken
Ingredients
4 Pieces of Chicken Breast, 2 Eggs ½ cup Maida, ½ cup Chicken Stock, ½ cup White Wine, 3 Tbsp Lemon juice, 2 Tbsp Olive Oil, 2 Tbsp Unsalted Butter, 2 sprigs Parsley Salt Pepper to taste
Method
– Whisk eggs in a bowl and season it with salt and pepper and let it rest.
– Place the flour on a large plate and season that with salt and pepper and set aside.
– In another bowl, combine together chicken stock, lemon juice and white wine.
– Coat the chicken breast in flour, dip it in beaten egg and shallow fry it on a sauce pan. Cook for about 3 minutes till it turns golden brown. Now that the bake chicken off the pan.
– And add the wine and stock mixture to the pan and let it cook for a few minutes until it reduces slightly and thickens, add some butter, parsley, salt and pepper, continue to cook. Now add the chicken breast back in the sauce and cook them together for just another minute. Serve it hot.