QUICK CHILLI PICKLE

hey frnds....
the other day, my sister wanted to eat something really tangy and tasty, and she reminded me of chilli pickle, but wen i searched over the net, they were all supposed to be prepared in days, and the weather outside dint allow me for that, so i modified the recipe, and here it comes, and trust me wen u prepare this u are definite to get praises....

Quick Chilli Pickle

Ingredients

• 100gm green chili
• 1/2 teaspoon saunf
• 1/2 teaspoon fenugreek powder
• 1 teaspoon dry mango powder (amchur)
• 1/2 teaspoon coriander powder
• 1/2 teaspoon red chili powder
• 1/4 teaspoon turmeric powder
• salt to taste
• 1 teaspoon tamarind extract
• 1 teaspoon zeera
• 1/2 teaspoon rai
• 2 tablespoon oil

Method

• Wash and deseed the green chillies, cut into 2 inch pieces.
• Saute in some oil till golden. Keep aside.
• In a bowl mix all the dry ingredients.
• In a pan heat oil, add zeera and rai, let them crackle, then add all the dry masalas, saute for 10 seconds.
• Add tamarind extract and saute for 20 seconds.
• Add green chillies and 1/2 cup water, cook till dry.

Happy cooking :) :)

Chicken recipes-50

hey frnds....
i had many chicken recipes, so instead of uploading each and every one, i made a book of 50 chicken recipes, uploaded on a file sharing website, and here's the link to it.
Hope u'll enjoy, do let me know how they turn up.
Happy cooking :) :)



http://www.putlocker.com/file/7A2688FDAC8A8E72 , 

MASALA BREAD

hey frnds...
on my dad's b'day i made swiss roll, he liked it a lot, but he's not a fan of sweet things, he usually prefers something spicy.
this recipe i came to know from Sethna maam. Its a new recipe which i tried for first time, but thank god it came out really well, and instead of the swiss roll i made, mu dad loved this masala bread, it was finished within minutes of the preparation.
So here comes the recipe....

MASALA BREAD


Ingredients


Maida- 300 gms
Sugar- 1 tbsp
Yeast- 1 tbsp
Salt- 1 tsp
Butter- 2 tbsps
Grated ginger- 1 tbsp
Grated green chillies- 2
Grated garlic- 5 pods
Finely chopped coriander- 1 bunch
Water- 1 cup


Method

• Mix yeast in 1/2 cup water and keep aside.
• Dissolve sugar and salt in the remaining water.
• Sieve flour and add ginger, garlic, chillies and coriander.
• Add salt and sugar solution to the flour, then add the yeast mixture. mix to a soft dough.
• Knead in the butter and then rest the dough for 10 minutes.
• Divide and make into balls, leave under wet cloth till the balls rise (doubles) [for 25-35minutes].
• Sprinkle little water on it before baking.
• Bake at 200 degrees C for 20-25 minutes.
• Remove and brush over with melted butter.
• Serve hot.

HAPPY COOKING... :) :)

SWISS ROLL

hey frnds...
few days bak, it was my dad's birthday, so i thot y not make a cake at home, but my dad dint want the regular cakes, i was looking for an alternative, until my sister suggested me for a swiss roll.
I was unsure, but my sister was very confident so i made it and it came out really well.
so here comes the recipe.

SWISS ROLL


Ingredients


Sugar-100 gms
Jam-1/2 cup
Maida-75 gms
Baking powder-1/2 tsp
Eggs-3
Vanilla essence-1/2 tsp]
Water- 1tbsp              }- mix together and keep aside
Oil- 1 tsp                    ]


Method

• Beat eggs until they turn foamy (for 2 minutes).
• Add sugar and beat until the mixture turns pale, creamy and thick (for 3 minutes).
• Sieve flour with baking powder-thrice.
• Fold into the egg mixture carefully.
• Fold vanilla mixture into it.
• Grease and line the swiss roll tin with a butter paper (very important).
• Pour the batter into the tin, tap well (so that the batter is evenly spread in the tin).
• Bake at 200 degrees C until very light brown in colour (for 8 minutes)
• Spread a damp towel over the work surface, cover with a butter paper and sprinkle sugar over it.
• Turn out the sponge over the paper, carefully remove paer lining from the sponge.
• Cover it with another butter paper.
• Roll up with the paper inside.
• Allow to cool. Uncoil the sponge, remove the paper and spread with jam.
• Re roll and keep aside for 10 minutes.
• Cut into 1/2 inch slice and serve.

Happy cooking...

Oats Haleem (Pure Veg)

hey fnds...

last year when my sister got her wisdom tooth extracted i was in a fix, not because of the procedure, but due to the fact that my sister does'nt like soft food. i mean she was gud with liquid diet, but wanted something tasty and healthy. i searched over the internet but could'nt find any recipe matching upto my sisters expectations, so i invented this recipe.

Its called Oats Haleem, and its purely vegetarian and healthy. So here it comes...

Oats Haleem

Ingredients

Quick oats-1 cup

Chana dal- 1 cup (boiled and ground to a paste)

Onion-3(med size)-sliced

Lemon juice-2tbsp

Salt-as required

Red chilli powder-1/2tsp(optional)

Pudina-1 bunch-finely chopped

Coriander-1 bunch finely chopped

Tomatoes-2 finely chopped

Green chillies-2 thinly sliced

Ginger-Garlic paste-1 tbsp

Haldi-1/4 tsp

Oil-2 tsp

Garam masala powder-2 tbsp

Water-2 cups

Method

• Dry roast the oats for 2 minutes, keep aside.
• Heat 1tsp oil and roast 2 sliced onions till golden brown. Keep aside
• Heat the remaining oil and add green chillies, saute for a minute, then add the remaining one sliced onion, saute till onion turns light pink, then add ginger-garlic paste, pudina, half of garam masala powder. Cook for a minute.
• Add tomatoes, coriander and cook till the tomatoes become tender.
• Add chana dal paste, oats, lemon juice, remaining garam masala powder, red chilli powder, haldi, salt and water.
• Cook on medium flame for about 7-8 minutes.
• Garnish with the sauted golden brown onions, and a pudina leaf.
• Serve hot.

Happy cooking.... :) :)

Desert Roses

hey frnds...
about 2 moths bak, one of my sisters frnd came home, as the time was post dinner, i could'nt offer her dinner or tea. she is very fond of chocolates, but i dint wanna give her chocolates the usual way, so i made this recipe. its called "Desert Roses". its easy and is ready in just 8 minutes (to be precise).
so here comes the recipe.

Desert Roses


Ingredients


150 gms- chocolate (preferably dairy milk)
200 gms- corn flakes


Method

• Melt the chocolate in a double boiler (take a pan with water, let it boil, keep another pan with chocolate over it) and melt the chocolate on simmer.
• Mix the cornflakes in the chocolate until all of the cornflakes are covered in chocolate.
• Make small dumplings of the mixture and place it in a plate, and let them set in the freezer for 4 minutes.
• Serve them.

Happy Cookin :) :)

Guava Spritzer

hey frnds....
few days bak my mum bought guavas, but unlucky for me, i caught severe cold and cough, so could'nt have it.
as luck would have it guests were about to arrive and i had run out of options as to wat to give them to drink, so i looked up to a new recipe using guavas to make a drink, and luckily i found one. 
so here comes the recipe. its called Guava spritzer.

Guava Spritzer



Ingredients


2 large guavas
1/4 cup sugar
1/2 tbsp lemon juice
1 tbsp ginger (adrak) juice



Method

• Wash and cut the guavas into large cubes.
• Place these in a saucepan along with the sugar and 1½ cups of water.
• Bring to a boil and simmer till the guavas are tender.
• Cool completely and pure in a blender.
• Add the ginger juice and lemon juice and mix well. Store refrigerated in sterilized bottle till required.
• To serve, fill half a glass with the pulp, top up with chilled water/soda and ice-cubes.

Home Made Bread

hey frnds....
i thot making bread requires expertise, but when i made it, it was quite an easy task, but a little patience is required, coz the process is lengthy. So here comes the recipe.

Amish White Bread


Ingredients

2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour



Directions

• In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
• Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
• Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
• Bake at 350 degrees F (180 degrees C) for 30 minutes.

Spicy Tomato Soup

hey frnds...
i know its been a long tym, but here's a new recipe which i made 2day, its a tomato soup with a twist, its little spicy, hence i would like 2 call it "SPICY TOMATO SOUP".
its the one i made for my mom for mother's day. so here comes the recipe.

Ingredients:-

basil-tulsi springs-2
butter-2 tbsp
cumin seeds-1 tsp
food color red-pinch (optional)
garlic pods-4
bellpepper-1
ground pepper-1 tsp
coriander leaves-1/2 bunch
onion-1/2 small
salt  to taste
sugar-1/2 tsp
tomato-4-5


Method:-

• Heat butter in pan add cumin seeds  add garlic , chopped onions, coriander ,bellpepper and saute for few min.
• Add tomatoes and cook till mashed with little water add salt ,sugar and basil, pepper powder.
• Put in a blender and make a fine pure and strain.
• Add butter in a pan add 1 tsp of flour and cook in very slow flame till it is slightly brown add strained puree and add water ,season your soup ,check seasoning ,add cream if you desire
• Serve hot with bread croutons.

happy cooking :)

hey frnds... i know it been a long time since my last post, but now the new post is up, i made butter chicken few days bak, thot of uploading the recipe, so here it is...

Butter Chicken - Murg Makhani

Prep Time: 1 hour

Cook Time: 45 minutes

Total Time: 1 hour, 45 minutes

Ingredients:

• 1 kg boneless chicken skin removed
• Juice of 1 lime
• Salt to taste
• 1 tsp red chilli powder (adjust to suit your taste)
• 6 cloves
• 8-10 peppercorns
• 1" stick of cinnamon
• 2 bay leaves
• 8-10 almonds
• Seeds from 3-4 pods of cardamom
• 1 cup fresh yoghurt (must not be sour)
• 3 tbsps vegetable/canola/sunflower cooking oil
• 2 onions chopped
• 2 tsps garlic paste
• 1 tsp ginger paste
• 2 tsps coriander powder
• 1 tsp cumin powder
• 1/4 tsp turmeric powder
• 400g/ 14 oz of chopped tomatoes, ground into a smooth paste in a food processor
• 1/2 litre chicken stock
• 2 tbsps kasuri methi (dried fenugreek leaves)
• 3 tbsps unmelted, soft butter
• Salt to taste
• Coriander leaves to garnish

• Preparation:

  • Mix the chicken, lime juice, salt and red chilli powder in a large, non-metallic bowl. Cover and allow to marinate for 1 hour.
  • Heat a flat pan or griddle on medium heat and gently roast (stirring frequently) the cloves, peppercorns, cinnamon, bay leaves and almonds till they darken slightly. Cool and add the cardamom seeds. Now grind into a coarse powder in a clean, dry coffee grinder.
  • Mix the yoghurt, above whole spice powder (from previous step), coriander, cumin and turmeric powders together and add them to the chicken. Allow to marinate for another hour.
  • Heat the oil in a deep pan on medium heat. When hot, add the onions. Fry till a pale golden brown in color and then add the ginger and garlic pastes. Fry for a minute.
  • Add only the chicken from the chicken-spice mix and fry till sealed (chicken will turn opaque and the flesh will go from pink to whitish in color).
  • Now add the tomato paste, chicken stock, kasuri methi and remaining part of the yogurt-spice mix to the chicken.
  • Cook till the chicken is tender and the gravy is reduced to half its original volume.
  • Melt the butter in another small pan and then pour it over the chicken.
  • Garnish with coriander leaves and serve with Naan and Kaali Daal.
  • For an authentic and traditional cooked-over-the-coals flavour: When the Butter Chicken is cooked, make a small bowl shape with aluminum foil and place it on top of the curry ('floating' on it). Heat a briquette of charcoal on an open flame till red hot and gently put the charcoal in to the aluminum foil bowl. Cover the dish immediately. Remove the cover just before serving, discard the foil bowl and charcoal and serve. The curry will be infused with a smokey flavor!

MOCHA CHOCO CHIP MUFFINS

Lately, I’ve been bitten by the baking bug.Today, I baked a batch of Mocha Chocolate Chip Muffins.These addictive muffins have a subtle flavor of coffee and a pronounced taste of chocolate.

Mocha Chocolate Chip Muffins Recipe

Preparation: 10 mts, Baking: 20 mts

Makes approx 16-18 medium size muffins

.

Ingredients:

2 cup flour (maida)

1 cup sugar + 2 tbsps

2 tsps baking powder

1/2 tsp salt

1/2 cup unsalted butter, melted

1 1/2 tbsp instant coffee pwd

1 1/2 tbsps cocoa pwd

2/3 cup low fat milk

2 eggs

1 tsp vanilla essence

3/4 cup chocolate chips

METHOD

1 Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle of the oven.
2 In a large bowl combine the flour, sugar, baking pwd and salt. Use a whisk to combine. Set aside.
3 In another bowl melt the butter and while its still warm, stir in coffee pwd and cocoa pwd.
4 In another bowl, mix eggs, milk and vanilla.
5Add the egg mixture and butter mixture to the dry ingredients and mix until well combined. Fold in the chocolate chips.
6 Spoon the batter into the prepared muffin liners till three-fourths full. Bake for about 20-22 minutes or until a toothpick inserted in the center comes out clean.
7 Place on a wire rack to cool and remove muffins from pan. Serve warm or at room temperature.

Note:

To make it eggless replace the eggs with a large mashed banana and 3 tbsps yogurt.

THEY TASTE YUMMILICIOUS, happy cooking, njoi... :) :)

Cheese Cake

hey frnds.... 
just as i mentioned in m last post, i tried paneer for the first tym, i still had some paneer left.
i love sweet dishes but dint kno wat to make with paneer, then an idea was given by my sis- CHEESE CAKE. 
hmmm... i really like 'em, and the other nyt i desperately wanted to have it, but could'nt go outside, coz it was 1.00 am, so thot y not i make it for myself, and thus made it, it was a gud try, and the cake was finished in an hour, and then i made it again the following morning. so here's the recipe.....

CHEESE CAKE


Ingredients
Crust

2 cups (approxiamtely 250 grams) finely ground marie biscuits
1/2 cup (1 stick/4 oz./113g) unsalted butter, melted 
1/4 cup powdered sugar


Filling 

450gms paneer (at room temperature) 
1 cup powdered sugar 
Finely grated zest of 1/2 lemon 
2 tsp. vanilla extract 
4 eggs, separated 
1/2 cup  heavy cream 


Method

Preheat oven to 350 degrees F/180 degrees C. Lightly coat the bottom and sides of an 8-inch (20cm) tin (preferably with a removable base) with oil.

To Make the Crust: 
In a mixing bowl, combine the marie biscuits powder, sugar and the melted butter with a fork until evenly moistened. Spoon the biscuit mixture into the prepared tin and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Chill crust in refrigerator until ready to fill. 

To Make the Filling: 
Using an electric mixer, beat the cream cheese on low speed for 1 minute, until smooth and free of any lumps. Add the egg yolks, one at a time, and continue to beat slowly until combined, then beat in cream. Gradually add sugar and beat until creamy, for 1 to 2 minutes. Add the strained lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. Beat until well combined and the mixture is light and fluffy (the batter should be well combined but not overmixed). 

Using clean electric beaters or a balloon whisk, whisk the egg whites in a medium bowl until soft peaks form. Using a large metal spoon, fold beaten egg whites into cream cheese mixture until just combined. 

Pour the mixture into the chilled crust. Bake in preheated oven for 40 minutes, or until just set in the center. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to overnight to set. Remove 30 minutes before serving.
Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water and wiped dry after each cut.




TIP-Do not overbeat the mixture as it may lead to cracks on the surface.
As far as the over baking of cheesecakes goes, this is a common problem as it is difficult to know when a cheesecake is done. 
The thing to remember is that you want the cheesecake to be firm but, if you shake the pan gently, it should still wobble a little, and the center will still look a little wet. 
For even though the center may not look fully baked, once it cools it will firm up and be the correct consistency.



Cheesecakes are cakes that should not to be eaten straight away as they need to cool and then be refrigerated for several hours, preferably overnight, so the flavors have time to blend and the texture becomes nice and firm.



Happy cooking... :) :) :)

Paneer Tikka

hey frnds... the other day when i was in supermarket my mom asked me to get paneer, i got it, but i dint make any recipes till now with paneer, so i was confused as to wat i shud make, my mom suggested for paneer tikka, tho it was first time, i did try it and that too without oil, and my mom finished within minutes. hope u like them too, so here's the recipe...

PANEER TIKKA


Ingredients
2 cups paneer , cut into 50 mm (2") cubes
1/2 cup capsicum cut into 50 mm. (2") pieces
1/2 cup onion, cut into 50mm (2") pieces
1/2 cup hung curd
1 tsp ginger paste
1 tsp garlic paste
2 tsp chilli powder
1/2 tsp kasuri methi
1/2 tsp garam masala
2 tbsp chopped coriander

1 tsp chaat masala
1 tsp tandoori masala
salt to taste


Method
Combine the curds, ginger paste, garlic paste, chilli powder, chaat masala, kasuri methi, garam masala, tandoori masala, coriander, and salt and mix well to prepare a marinade.
Add the paneer and capsicum to it and keep aside for 15 minutes.
Thread the marinated paneer, capsicum, and onion in a combination of your choice.
Cook the tikka on a non-stick pan, turning sides every minute, just for about 4-5 minutes.
Serve hot with raita or mint chutney.




TIP- Do not cook the paneer for more than 5 minutes, coz it will result in rubbery paneer.
U can cook the tikka directly over the stove/burning coal-gives a smoky taste.