Egg Curry

Ingredients


Hard boiled eggs 6 to 8
Tomato puree 1 cup
Tomatoes 2 to 3
Tamarind paste ½ cup
Red chili crushed 2 tbsp r to taste
Cumin roasted and crushed 1 tsp
Green chilies 6 to 8 (whole)
Ginger garlic paste 2 tbsp
Oil 4 to 5 tbsp
Salt to taste
Chaat spice for garnishing
Fresh coriander for garnishing
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Cooking Directions

Heat oil in a pan and fry the hard boiled eggs.
Remove the eggs and in the same pan add ginger garlic paste, fry well.
Add in the chopped tomatoes, tomato puree, crushed red chili, crushed cumin, green chilies and salt.
Add in sufficient amount of water and cook until the gravy thickens.
Add in the fried eggs and tamarind paste.
Fry until the oil starts to separate.
Turn the flame off, garnish with chopped coriander and chaat spice and serve hot with boiled rice or chapatti.

Chicken Shawarma Recipe

Ingredients

CHICKEN:

2 tablespoons fresh lemon juice

1 teaspoon curry powder

2 teaspoons extravirgin olive oil

3/4 teaspoon salt

1/2 teaspoon ground cumin

3 garlic cloves, minced

1 pound skinless, boneless chicken breast, cut into 16 (3-inch) strips

SAUCE:

1/2 cup plain 2% reduced-fat Greek yogurt (such as Fage)

2 tablespoons tahini

2 teaspoons fresh lemon juice

1/4 teaspoon salt

1 garlic clove, minced

Remaining ingredients:

Cooking spray

4 (6-inch) pitas

1 cup chopped romaine lettuce

8 (1/4-inch-thick) tomato slices

Preparation

1. Preheat grill to medium-high heat.

2. To prepare chicken, combine first 6 ingredients in a medium bowl. Add chicken to bowl; toss well to coat. Let stand at room temperature 20 minutes.

3. To prepare sauce, combine yogurt and next 4 ingredients (through 1 garlic clove), stirring with a whisk.

4. Thread 2 chicken strips onto each of 8 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 4 minutes on each side or until done.

5. Place pitas on grill rack; grill 1 minute on each side or until lightly toasted. Place 1 pita on each of 4 plates; top each serving with 1/4 cup lettuce and 2 tomato slices. Top each serving with 4 chicken pieces; drizzle each serving with 2 tablespoons sauce.

Creme Caramel Recipe

Creme Caramel is a classic French dessert. The creamy jelly like texture with vanilla and caramel flavor is just irresistible. 

Cooking Method:

In a caramel mould, heat 4 tbsp sugar. 
Beat together 7 eggs in a bowl then add 1/2 kg milk, 1 cup sugar and 1 tbsp vanilla essence. 
When the mixture is ready, pour into the mould and bake at 220 centigrades for 20 to 25 minutes. 
When it changes to a nice golden color, take out of the oven and cool to bring to room temperature. 
Caramel is ready.

Delicious Dessert Rasgullas

Rasgullas, the traditional dessert loved by all! Soft and spongy balls made of fresh paneer and dipped in sugar syrup

Ingredients

2 litres low fat milk - boiled and refrigerated overnight
1/4 cup lemon juice - mixed in 1/4 cup water
1 tsp refined flour (maida) or semolina
4 cups thin sugar syrup - flavored with cardamom or rosewater

Method

1) Remove whatever cream that forms over the milk.
2) Bring to a boil, lower heat and add the lemon mixture gradually, till milk curdles.
3) Does not matter if you do not use up the whole solution.
4) Shut off the heat and leave mixture to rest for 5 minutes.
5) Drain off water and leave the paneer in a colander for at least 4 hours.
6) Mash paneer very smooth (no grains).
7) Add the flour/semolina and mash some more.
8) Bring 4-6 cups of water to a boil, and shape the paneer into balls (smooth ones, no cracks) in the mean time.
9) Transfer balls into the boiling water, cover with a tight fitting cover and let cook till puffed up (about 20 minutes).
10) Let cool, squeeze out of the water, transfer to syrup, chill and serve.

Jhatpat Quick Spicy Chicken Masala

It is very easy to prepare and gives you a unique taste of Chicken!

Ingredients:

Chicken 1 kg
Salt as per taste
Garlic 8-10 cloves
Ginger 1-2 inch pieces
Onions (sliced) 2 medium
Yogurt (whipped) 1 cup
Whole red Chillies 10-12
Cumin Seeds 1 tbsp
Black Pepper 1 tsp
Whole Garam Masala 1 tbsp
Cooking Oil 1/2 cup
Garnish:
Fresh Coriander (chopped)
Lemon Slices

Cooking Directions:

Marinate chicken with salt,black pepper and yogurt and keep aside for half an hour.
Coarsely grind onions with ginger,garlic,cumin and red chillies.
In a pot,slightly heat cooking oil on medium heat for 2-3 minutes and add whole garam masala.
When it pops,add ground spice mixture and stir well for 4-5 minutes.
Add chicken and mix well.
Cover and cook on medium heat until oil separates.
Garnish with some fresh coriander and simmer for 3-4 minutes.
Dish out,garnish and serve with parathas.

Chicken Shanghai Recipe

For a great dinner idea try – Chicken Shanghai.


Ingredients

Boneless chicken cut into cubes400 grams
Egg beaten1/2
Salt to taste
Cornflour/ corn starch 1 1/2 tablespoons
Oil 1 tablespoon
Garlic grated1 tablespoonGinger grated1 tablespoon
Green chillies silt3
Soy sauce 4 tablespoons
Tomato ketchup 4 tablespoons
Vinegar 1 tablespoon
Brown sugar 1 teaspoon
Carrot diced and blanched1 medium
Cabbage diced1/2 small
Green peas boiled1/2 cup
Spring onions chopped3-4
Roasted peanuts 2 tablespoons

Method

Step 1

Mix egg, chicken, salt and cornflour in a bowl and set aside to marinate for fifteen minutes. Heat sufficient oil in a deep pan, and deep fry the chicken cubes till golden and crisp. Drain on absorbent paper.

Step 2

Heat one tablespoon oil in a non-stick wok, add garlic and ginger and sauté till fragrant.Add green chillies, soya sauce, tomato ketchup, vinegar and brown sugar and sauté for three to four minutes.

Step 3

Add carrot, cabbage, green peas, spring onions and peanuts and toss to mix.Add the fried chicken cubes, salt and mix well. Serve hot.

Crispy & Flaky Lachay Dar Paratha

Paratha is one of famous bread has taken in breakfast. There are different types of paratha, in this recipe learn how you can make crispy Lachay Dar Paratha

Ingredients
• Flour 2 cup
• Wheat flour 1 cup
• Salt ½ tsp
• Clarified butter 4 tbsp
• Apna Banaspati for frying paratha

Instructions
1. Mix flour with wheat flour.
2. Add 4 tbsp clarified butter and salt.
3. Knead very well with Luke warm water till dough smooth.
4. Make lemon size balls turn each ball into a long roll, 1 cm thick and shape this roll so that a coil circle is formed.
5. Apply clarified butter inside as you coil the roll.
6. Roll out each circle into a dinner plate size disk and fry on a hot tawa applying Apna Banaspati.