Vegetable cutlets

Ingredients

• Potatoes-1kg Boiled without skin (Mashed)
• Peas-1 cup
• Carrot-3
• Broad Beans (sem ki phali)-1 cup (chopped)
• cauliflower-1 (separate flowers)
• Green chili-4 chopped
• Coriander-1bunch
• Mint leaves-1bunch
• mustard seeds (grind)-1/2tbsp
• black pepper-1tbsp
• red chili-1/2tbsp
• white cumin (baked) grind-1tsp
• onion-2
• salt-as required
• Lemon-2
• Egg beaten-2
• Bread crumbs-1 pack
• garlic cloves-2
• oil-as required

Method

• Take a frying pan put oil with garlic, golden brown it.
• Now put peas, broad beans, cauliflower, carrot n cook it for a while n chopped it in a chopper.
• After that take mashed potatoes and add that chopped mixture,  onion, green chili, coriander, mint leaves, mustard seeds, red chili, black pepper, lemon mix it well.
• Now give them a shape of a kebab, dip it in beaten eggs n fry if until they become golden brown

Thai Prawns

Ingredients:

• Prawns   ½ Kg
• Thai red curry paste 1 packet
• Lemon  2
• Chopped black pepper  1 tsp
• Flour   2 Tbsp
• Corn flour  2 tbsp
• Baking powder  1 tsp
• Oil for fry  as per need
• Salt   as per taste

Method:

1. Take big slices of prawns and clean them.
2. Apply all dry ingredients on it except salt and keep it for 1 hour.
3. After 1 hour paste Thai red curry sauce, lemon juice and salt then keep it in fridge for half an hour.
4. Take oil in frying pan and fry 2-3 prawns in much hot oil when it turns brown then take out and place them on a paper so oil can be absorbed.
5. If you fry all prawns at once they will not be much crispy.

MEXICAN CHICKEN WITH FRIED RICE

 

 Ingredients:
Chicken 1 of 1 ½ kg karhai cut
Onion 1 cut into rings
Capsicum 1 cut into rings
Garlic paste 2 tsp
Paprika 1 tsp
Salt 1 tsp
Oil ¼ cup
Oregano leaves ½ tsp
Ketchup 3 tbsp
White sauce 1 cup
Water 1 cup

Method:
1. Heat oil in a pan and fry the garlic paste, for 2 minutes. Add chicken pieces and fry for 5 minutes or until the color changes.
2. Than add salt, paprika & water, cook the chicken for 15 minutes.
3. Add oregano, white sauce and ketchup. Mix well.
4. Lastly add in onion & Capsicum rings .Cover and simmer for a few minutes.
5. Serve with fried rice.


FRIED RICE

Ingredients:
Rice boiled 2 cups
Carrot 3 tbsp (Chopped in cubes)
Spring Onion 3 tbsp (chopped)
Garlic 1 tsp (chopped)
White pepper ¼ tsp
Soya sauce 1tbsp
Salt ½ tsp
Oil ¼ cup


Method:
Heat oil in a pan and fry the chopped garlic. Add the boiled rice with the seasonings and mix well.
Fold in the vegetables and mix well.





WHITE SAUCE

Ingredients:

Mustard ½ tsp
Pepper ½ tsp
Salt ½ tsp
Butter 2 tbsp
Flour 3 tbsp
Milk ¾ cup
Water ½ cup

Method:
1. Heat butter in a pan and blend 3tbsps of flour into the melted butter
2. Cook over low heat, stirring, for 4 to 5 minutes. Cooking for this length of time will minimize 'flour' taste.
3. Add seasoning, mustard, milk & water stirring continuously Cook until the sauce thickens.

To serve:
Serve the Mexican chicken on a platter, with white sauce and a rice mould on the side Garnish with salad leaves, tomato wedges.

Chicken 65

Ingredients:

500 gm. boneless skinless Chicken breasts

3 green chillies finely cut

3 tbsp hot and sweet tomato ketchup

2 tbsp oil

For the marination:

3 tbsp freshly squeezed lemon juice

11/2 tsp salt

1 tsp red chilly powder

1 tsp coriander powder

1/2 tsp turmeric powder

a few drops of orange food color

For tempering:

3 tbsp oil

1 tsp mustard seeds

2 dried red chillies

6-8 curry leaves

Method:

• Cut the chicken into bite sized pieces.
• In a mixing bowl, combine all the marinade ingredients together.
• Coat the chicken with the marinade. There should be plenty of lemon juice to coat all the chicken pieces.
• Mix it well and cover and let this rest for about 4 hours or overnight in the fridge.
• Grease a baking tray with a little oil and transfer the chicken pieces to the baking dish. Put this in the oven at 400 degree F for about 15 minutes in the middle rack.
• Remove it and drain and discard all the fluid - keep only the semi cooked chicken aside.
• For the tempering, in a small frying pan, heat oil.
• When the oil is hot, add mustard seeds and allow it to splutter.
• To this add 2 dried red chillies and fry for a minute.
• Turn the heat to low and add the curry leaves and cover the pan again.
• Allow the curry leaves to splutter.
• Once the leaves are well fried and almost dry, remove from the heat and keep the tempering aside.
• In a separate pan, heat 2 tbsp of oil and the semi cooked chicken pieces to it. Shallow fry for about 5 minutes.
• When the chicken is almost done, add the finely cut green chillies to the pan and continue frying for about a minute or so.
• Now, add the ketchup to the pan directly over the chicken and allow it to coat all the pieces well.
• Add the tempering from the other pan to the main pan and mix it well
• Do not overcook the chicken.
• Serve hot either as an appetizer or with some vegetable pulao and raita.

Tindora Fry with Garlic Powder

Ingredients:

Tindora/Tendli 20 – 25 app
Garlic Powder 1 Tbsp
Tamarind 1 2 inch Piece
Salt to Taste
Oil 1 Tbsp

Method of preparation:

Wash, remove ends and slice the tindora/Tendli
 Heat oil in a pan, add sliced tindora/Tendli
 Fry for a minute, cook covered on medium flame along with tamarind for around 5 minutes.
Uncover and fry till tindora is cooked and turns brown around edges.
Once tindora is fried, remove from heat and stir in garlic powder and salt.
Serve tindora fry with garlic powder over plain steamed rice and dollop of ghee.

Notes: Make sure to fry the tindora well.

Stir-Fry Cabbage salad

Ingredients:

• 2 cups cabbage cut into thin slices
• 1/2 cup carrots cut into thin slices
• 1/2 cup red and green bell pepper cut into thin slices
• 1/4 cup green beans cut in approx. 11/2 inch and halves
• 2 teaspoons oil
• 1/2 teaspoon mustard seeds
• 2 whole red peppers
• Few leaves of curry leaves
• 1/4 teaspoon salt adjust to taste
• Pinch of sugar
• 1/4 teaspoon lemon juice
• 2 tablespoon shredded coconut

Method

1. Heat the oil in frying pan over medium high heat.
2. Add mustard seeds, curry leaves, and red pepper as seeds crack. Tip: as you add curry leaves it will splatter, be careful. Add cabbage, carrots, bell pepper, and beans stir-fry for 3-4 minutes, vegetables should be crisp don’t overcook.
3. Turn off the heat, add salt, lemon juice and coconut, and mix it well.
4. Serve warm.

mac arabia with star fries

Ingredients:
 
for Pattie
Chicken thighs boneless - 1/2 kg
Red Chili powder or crushed chili flakes (optional) 2-3tsp
green chilli 5 piece
Salt to taste
Iceberg lettuce 1 head
Mayonnaise 1/2 tbsp
Mustard mayonnaise 2 tbsp
Butter 2 tbsp

FOR NAN/BUN

Ingredients:
all purpose flour - 1 kg
baking powder -3 tbsp
salt to taste
black cumin 2 tsp
water for kneading

Method

  blend chicken with with salt, chilli green chilies
  give them burger Pattie shape
• shallow fry on a medium heat until golden and done from inside.
• Toast all buns with a little bit of butter
• Spread some mustard mayo on one half of the bun and plain mayo on the other half
• Place chicken thigh first, some chopped iceberg lettuce and some more mayonnaise if desired.
• Serve with French fries.