Veg Fried Rice

Ingredients:

rice 200 gm

onion 1

green chillies 4

beans 50 gm

carrots 50gm

fresh peas 50gm

pudina 3 tsp

ginger garlic paste 1 tsp

garam masala 1 tsp

cardamom 3

cloves 4

cinnamon 1' peice

shajeera 1 tsp

oil 2 tbsp

ghee 1 tsp

salt to taste

Method :

wash the rice and soak for ten min.u can use long grain or

basmati rice for this. cook it . the cooked rice should be soft

but separate. heat oil in a kadai or pan put finely sliced onions

slit green chillies, pudina and fry till they r dry and add finely cut

vegetables ginger garlic paste, cardamom,cloves,cinnamon and

shajeera and fry for two min more.now add cooked rice and salt

as required and mix all the ingredients well and fry for two min

more and serve hot with curd raitha or any other gravy curry.

u can add boiled and shredded chicken peices, or egg also. or

fried paneer peices.

                                           

Mushroom Biriyani

Ingredients:

2 lbs Mushroom
2 Onions
4 Cups Basmati rice
1 Lemon
3/4 Cups Oil and ghee
2 tsp Soya sauce
7 Cloves garlic
4 Green chillies
3 tsp Chopped ginger
3 Cinnamons
3 Cardamoms
3 Cloves
3 Tomatoes
1 1/2 tsp Chilly powder
3 tsp Coriander powder
Mint leaves
Salt to taste
Coriander Leaves

Method :

Soak rice for 1 hour.Trim mushrooms into big pieces.Cut onions, chillies and tomatoes.Grind cardamom, cloves, ginger, cinnamon, garlic into a paste.In a pressure Cooker, heat the oil and ghee, fry ground masala and the onion till it turns golden brown.Then add all other ingredients, mushrooms and stir for 10 minutes.Add 7 cups water and let it boil, add the soaked rice and stir till the rice level and the water level equals, pressure cook in low flame for 15 minutes.

                                      

Mutter Mushroom Curry

Ingredients:

1 Cup sliced mushrooms
1 Cup green peas
2 Green chillies
2 Garlic clove
1 Ginger piece
1 Onion, sliced
1 Tomato
1/4 cup chopped coriander leaves
1 tbsp Oil
1/4 Cup grated coconut
1 Cinnamon
Salt to taste


Method:


Grind coconut, chillies, ginger, garlic and cinnamon to a fine paste.Heat oil, and saute sliced onion until it turns translucent and golden brown. Add the paste.Add in tomato, peas, mushrooms & salt and cook it briefly.Add a cup of water and heat on a slow fire. Garnish with chopped coriander on the top & serve hot.

                                              

Chocolate Bread Sandwitch

Ingredients:


Chocolate syrup - 1 cup

Bread slices - 2 no

Raisins - few

Butter - 1 tsp


Method:


1) Spread the butter on each side of the bread slices, and then spread the chocolate syrup on one side of each bread.

2) Sprinkle some raisins between two slices. Toast them in sandwich toaster. Serve Hot.

                                                

Capsicum Chicken

Ingredients:

1/2 kg chicken, washed and cut into medium sized pieces

1 large onion, finely chopped

2 tomatoes, quartered

2 capsicums, cut into big pieces

1 1/2 tbsps tomato sauce

garam masala pwd (1″ dalchini, 1 elaichi and 2 cloves finely ground)

fresh coriander leaves for garnish

salt to taste

1 1/2 tbsps oil

For marinade: (marinate chicken with below ingredients and place in refrigerator for 2-3 hrs)

1 tbsp curd/yogurt

1/2 tsp cumin pwd

1 1/2 tsps coriander pwd

1/2 tsp red chilli pwd

1/2 tsp pepper pwd

pinch of turmeric pwd

1 1/4 tsps ginger garlic paste

1 tsp soya sauce

1 tsp vinegar or lemon juice

salt to taste

Method : 

1. Marinate chicken with curd, red chilli pwd, pepper pwd, coriander pwd, cumin pwd, turmeric pwd, lemon juice, soya sauce, salt and ginger-garlic paste for at least 2 hrs. Place in refrigerator.

2. Heat half of the oil in a cooking vessel, add the chopped onions and fry till transparent. Add the capsicum and tomatoes and saute for 3 mts. Turn off heat, remove and keep aside.

3. In the same vessel, add the remaining oil, add the marinated chicken and cook on high heat for 4-5 mts, combining the ingredients once in a while.

4. Reduce to medium heat, let the chicken cook for 8-10 mts, uncovered. Add one fourth cup of water and cook till chicken turns soft and there is hardly any water left.

5. Finally add the garam masala pwd and tomato sauce. Add the sauteed onion, capsicum and tomatoes. Combine and cook on high for 3-4 mts. Turn off heat and garnish with fresh coriander leaves. This is a semi-dry dish with less gravy.

6. Serve hot with white steamed rice, rotis or naan.

                                                         

                                               

Pepper chicken

Ingredients :
500 grams chicken, 
1 teaspoon ginger paste, 
1 teaspoon garlic paste,
 ½ teaspoon garam masala(hot spice mix), 
2 tablespoons tomato puree,
 2 tablespoons freshly chopped coriander leaves, 
1 tablespoon pepper corns coarsely powdered, few curry leaves,
 2 tablespoons oil and salt to taste.


Method :
1. Make slits on all sides of the chicken and add pepper, salt, half of the ginger garlic, garam masala.


2. Mix it all up and let it marinate for tow to three hours. Take a frying pan and heat half the oil. Now put in the chicken pieces and keep turning then over again and again.


3. Cook the chicken till they are a light brown all over. Remove from the pan and pat dry the extra oil with some paper towels. Ensure that the pieces are kept warm.


4. Now pour in the remaining oil in the same pan and add the curry leaves. Let it crackle and add the ginger garlic paste. 


5. Sauté for 30 seconds and add the tomato puree. Simmer and cook till the oil begins to leave the edges of the pan. Put in the chicken, marinade, coriander leaves and remaining garam masala.


6. Pour in half a cup hot water, cover and cook on a low flame for 15 minutes or till the chicken is done. Garnish with fresh coriander leaves and freshly ground pepper and serve.

                                                                                      

Chicken Manchurian

Ingredients:

1/4 kg boneless chicken, cut into fine pieces

6-7 tbsps spring onion whites

3-4 tbsps spring onion greens

1/2 tbsp chopped garlic

1/2 tbsp chopped ginger

2 tsps soya sauce

1 tbsp chilli sauce

2 tsps vinegar

1 tbsp corn flour + 5 tbsps chicken stock or water

1/2 tsp brown sugar

2 tbsps tomato sauce

1/2 tsp red chilli pwd (preferably Kashmiri)

salt to taste

1 1/2 tbsps sesame oil

oil for deep frying

For marinade: (marinate chicken with below ingredients for at least 15 mts or 1 hr)

1/4 tsp pepper pwd

1 egg white

salt to taste

1 1/2 tsps ginger-garlic-green chilli paste

1/2 tsp soy sauce

1 tbsp maida/all purpose flour

2-3 tbsps corn flour

1-2 tbsps of water, if required

Method:

1. Heat oil in a heavy bottomed vessel, make small balls of the marinated chicken and carefully drop into the hot oil. Cook on low medium flame and towards the end of the cooking process increase flame to high and deep fry to a golden brown shade. Drain with a slotted spoon and place on absorbent paper. Keep aside.

2.  Heat a heavy bottomed vessel, add oil, add the chopped garlic and saute on high flame for about 30 secs. Add the chopped ginger and green chillis and saute for a few more secs. Add the spring onion whites and saute for 3 mts on high flame.

3. Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Combine well and cook for 2 mts. Add 1/4 cup chicken stock or water and cook for a mt. Add the deep fried chicken balls and cook for 4 mts. Adjust salt, if necessary.

4.  Add the cornflour water and cook, tossing the contents, for 4-5 mts. You will find that it becomes thick due to cornflour.

5. Add the chopped spring onion greens and combine. Garnish with more spring onion greens. Serve hot as a starter/appetizer.