Chicken Won Ton

Chicken Won Ton.........:)


Here u go with the recipe:

For chicken stuffing:

chicken boneless - 1 cup
spring onion( only da green part, finally chopped ) - 1 tbsp
mayonnaise - 2 tbsp
soya sauce - 1 tsp
green chillies ( finally chopped ) - 1 tsp
paprika powder - 1 tsp OR red chilli powder - 1/4 tsp
salt - 1/4 tsp


Method:
mix all da above ingredients together and stuff 1 tsp of da mixture to each wrapper. I used da regular roll patti dat is readily available frm da bakery shops.
herez da link to guide how i wrapped da roll patti.....

http://www.youtube.com/watch?v=T0g03vSzXoo

For Laii/ glue to wrap da wontons:
dissolve 2 tbsp of maida or cornflour in water.... ENJOY :)

Apple Crumble...

Apple Crumble
Ingredients
Apples 3 medium cooking apples
Granulated sugar 6oz (170 grams)
Butter or cooking margarine 6oz (170 grams)
Self-raising flour 10oz (280 grams)
3/4 teaspoon cinnamon
1/2 cup crushed or Corn Flakes (any breakfast cereals will do)
1 Medium-sized oven-proof dish
Scales
Fork

Preheat your oven,  Heat settings are 180C / 350F / Gas Mark 5.

-Mix the butter / margarine with the flour in a dry bowl using a fork until you have a texture like breadcrumbs. It's not important that every single bit is like breadcrumbs, but try and get most of it like that. This will take about three minutes. If you are adding the optional ingredients of oatmeal or Corn Flakes, do it now. Mix it all in well.

-Add 4 (not all the 6) ounces of sugar to the mixture and mix it all together with the fork. This will tend to make the mixture even more like breadcrumbs. That's your crumble mixture made and ready.

- Peel the apples and cut each one into four parts. Cut out the core from each of the sections.
Slice the apple quarters - no need to slice them too thinly, about six slices per quarter section of apple will do just fine.

-Put the apple slices into the casserole dish. If you are adding the optional cinnamon, do it now. Make sure it is sprinkled evenly throughout the apples. Sprinkle the remaining 2 ounces of sugar evenly over the apples.
Now, evenly spread the 'crumble' mixture over the sugared apples.

-Put this into the middle of your pre-heated oven at 180°C / 350°F / Gas Mark 5 for 40 minutes.

One trick, put the apple crumble under a hot grill for about 30 seconds to 'brown' the crumble topping. Keep a good eye on it though because 30 seconds too much can result in a very black crumble topping!
When the crumble is cooked, leave it to cool for at least 15 minutes.
Beware, apple crumble can stay really hot for an hour or so.

Serve hot or cold with ice cream, cream or custard....ENJOY

Moist rich chocolate cake.

Moist rich chocolate cake.

Recipe:


Chocolate sauce:

Mix
1 cup sugar
3/4 cup milk
1/2 cup butter - melted
3 large spoons (cake cocoa)

then mix
1 cup flour
1 paket baking powder or 2 tsps of baking powder
3 eggs
3/4 cup chocolate sauce prepared b4.

pour batter into a non stick pan and put in oven for around 35-45 min on 180 degrees.

Bring the rest of the chocolate sauce to boil and pour on the cake.
Cool off at rooom temperature and enjoy... :) 

Creme Brulee..

Creme Brulee..
Melt in your mouth Creme Brulee.... :)

Crème brûlée ( /ˌkrɛm bruːˈleɪ/; French pronunciation:also known as burnt cream, crema catalana, or Trinity cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served cold. The custard base is normally flavored with vanilla, but is also sometimes flavored with lemon or orange (zest), rosemary, chocolate, coffee, or other fruit.

INGREDIENTS
426 ML Double Cream (yOU CAN USE 48% fat HEAVY CREAM OR WHIP CREAM)
100ml full-fat milk
1 vanilla pod (I used vanilla essence 1 1/2 tsp of vanilla essence)
5 large egg yolks
50g caster sugar , plus extra for the topping

DIRECTIONS:
Preheat the oven to fan 160C/conventional 180C/gas 4.

Sit four 175ml ramekins in a deep roasting tin at least 7.5cm deep (or a large deep cake tin), one that will enable a baking tray to sit well above the ramekins when laid across the top of the tin.

Pour the cream into a medium pan with the milk. Lay the vanilla pod on a board and slice it length wise through the middle with a sharp knife to split it in two. Use the tip of the knife to scrape out all the tiny seeds into the cream mixture. Drop the vanilla pod in as well, and set aside.

Put the egg yolks and sugar in a mixing bowl and whisk for 1 minute with an electric hand whisk until paler in colour and a bit fluffy. Put the pan with the cream on a medium heat and bring almost to the boil. As soon as you see bubbles appear round the edge, take the pan off the heat.

Pour the hot cream into the beaten egg yolks, stirring with a wire whisk as you do so, and scraping out the seeds from the pan. Set a fine sieve over a large wide jug or bowl and pour the hot ixture through to strain it, encouraging any stray vanilla seeds through at the end. Using a big spoon, scoop off all the pale foam that is sitting on the top of the liquid (this will be several spoonfuls) and discard. Give the mixture a stir.

Pour in enough hot water (from the tap is fine) into the roasting tin to come about 1.5cm up the sides of the ramekins. Pour the hot cream into the ramekins and fill them up till the top - it's easier to spoon in the last little bit. Put them in the oven and lay a baking sheet over the top of the tin so it sits well above the ramekins and completely covers them, but not the whole tin, leaving a small gap at one side to allow air to circulate.

Bake for 30-35 minutes until the mixture is softly set. To check, move the roasting tin slightly and if the crème brûlées are ready, they will wobble a bit like a jelly in the middle. Don't let them get too firm.

Lift the ramekins out of the roasting tin with oven gloves and set them on a wire rack to cool for a couple of minutes only, then put in the fridge to cool completely. This can be done overnight without affecting the texture.

When ready to serve, wipe round the top edge of the dishes, sprinkle 1½ tsp of caster sugar over each ramekin and spread it out with the back of a spoon to completely cover (Anne Willan's tip for an even layer). Spray with a little water using a fine spray (the sort you buy in a craft shop) to just dampen the sugar - then use a blow torch to caramelise it. Hold the flame just above the sugar and keep moving it round and round until caramelised.

Serve when the brûlée is firm, or within an hour or two.

Got this recipe from BBC GOOD FOOD...
and for those who want to see what the actual recipe looked like the link is here:

http://www.bbcgoodfood.com/recipes/2745/ultimate-crme-brle

for those who need a visual learning: here's the link:
http://www.youtube.com/watch?v=RF5ONHB9QAY

Chicken Pulao

Chicken Pulao
Ingredients:

Rice 1 kg
chicken 2 medium sized
ghee 2 n half cup
sliced onion 4
onion paste - 1 cup
ginger paste - 3 table spoon
garlic Paste - 1 Table Spoon
Jaifal - pinch
Joyotri - quarter teaspoon
Cinnamon paste - 1 teaspoon
green Cardamom Paste - half teaspoon
long Paste 3
salt 2 table spoon
sugar 1 table spoon
lemon juice 2 table spoon
Yoghut - 1 & half cup
Posto paste 2 tablespoon
milk 1 Cup

• Add yoghut to chicken pieces, little amount of ginger garlic paste & half teaspoon of red chili powder too.
• Mix well n marinate it for at least 20 hours. 
• fry onions until they are transparent, add all the paste masala and the powdered masalas.
• Add the marinated chicken liquid.
• When it comes to boil add the chicken pieces & add some water.add salt n lemon juice to it.
• Wen the chicken is fully cooked and the oil rises upon the gravy remove it from heat.

• wash rice grains and soak them for half an hour.them drain them.
• heat oil in the stove & add green cardamons, Cinnamon stick, bay leaf & little ginger garlic paste.
• Now add the rice and fry u hear splattering sound. Add warm water & salt too.
• cook in a medium heat until the liquid is almost gone.
• now put it in dum in low heat n cook until the polao is fully done.

Take away two third of the polao from the pulao pan and spread a even layer of cooked chickens,carefully draining it from the gravy...add little amount of gravy in between.
Sprinkle beresta, almonds, kismis, green chilis, also pour some milk in places.
cover it with half the pulao and repeat the layering.
now spread the final layer of polao and sprinkle some more beresta, milk, jafran colour,green chilies n kismis.
cover the pot n again keep it in dum in very low heat.
u can seal the sides of the pan using atta as we seal Kacchi biriyanis pan.
open just before serving.

Grilled Shish Tawook

Skewered cubes of tender boneless chicken breast) with a thick tomato gravy, cubed potato and saffron-scented long-grain basmati rice.

Ingredients:

750gm boneless chicken breast
1 tbsp soya sauce
1 tbsp yogurt.
1 lemon
1 tsp salt
1 tsp chili powder
1 tsp turmeric
1 tsp ground cumin
1 tbsp garlic ginger
1 tsp tandoori masala
1 tbsp chili flakes
oil
3 capsicum
3 onions

Marinate the chicken overnight or at least 4 hours if possible.

Thread the cubes on skewers alternating with capsicum/onion cubes.

Brush the skewers with a bit of oil and let them sit for a while.

Shallow-fry each skewer (or do 2-3 at a go) for 2 mins on one side then turn n fry for another 2 mins on the other side, set aside until all are done.

Grill on coals or under an oven grill for about 5 mins on each side. Don't over-grill otherwise the chicken will become hard.

Recipe for the tomato gravy:3 tomatoes
half bunch coriander
half tsp garlic
1 tsp cumin
pepper, cardamon, cinnamon
2 tbsp oil
3 green chillis
half cup yogurt
1 tbsp fried onions
1 tbsp tomato paste
salt

Blend tomatoes with coriander, fried onions, yoghurt, chillis and remainin pieces of capsicum n onions.

Heat the oil, add whole pepper, cloves, cardamon, cinnamon and a tsp of cumin, then add the garlic. Pour in the blended mixture and cook for a few minutes until the mixture is thick and just about done. Add the tbsp of tomato paste, let it cook for a few more mins and adjust salt/chilli. Serve with a garnish of fried onions n coriander.

Keema filled cutlets

Keema filled cutlets
Ingredients:

potatoes boiled & mashed very well while they r hot
salt & black peper to taste

for mince filling:
mince 1/2 a kilo
onions 2-3 medium - finely chopped
gg paste 1 tbsp
salt, chili flakes to taste
cumin seeds a pinch
red whole chili 2-3

for garnishing:coriander 1/2 a bunch - chopped
green chilies 3-4 - finely chopped
mint 1/2 a bunch - finely chopped
onion1/4 finely sliced

Method:

• Boil potatoes & mash them very well while they are hot. Add in salt & black pepper, mix well & set aside. 
• Heat 1-2 tbsp of oil in a pan add in cumin seeds & when they start crackling add in onion. Saute onion & add in ginger garlic paste & fry a bit until the rawness of the paste disappears or a nice aroma comes out. 
• Add in mince & stir well untill all the water evaporates. Add in salt & chili flakes & stir fry again. Add in chopped onions & fry until the onions are soft. Turn off the heat
• Add in all the green garnishing & stir & mix well. Set aside to let it cool.
• Now take a spoonful of mashed potatoes, lay it flat on your palm & put a tsp ful of the filling & put it on top of it, close it with another spoonful of mash potatoes. Close it tightly & form a patty shape.
• Roll it in maida first, then egg coat & lastly roll them in bread crumbs. Continue the process for the rest of them.
• Shallow fry the prepared cutlets.

Serve hot with any sauce. 

Lay the prepared cutlets onto a flat try & freeze them in the freezer over night for future use. Do not defrost them before frying. Just take them out straight from the freezer & into the frying pan.

One in the pic is the frozen one after frying :)

Potato Slices

Potato Slices
Very simple and quick..

White bread
mashed potatoes
some pizza cheese
a mix of 3 tbls cornflour one egg and enough milk to make a thin batter
oil to fry

spice the potatoes as u want.. add the cheese and mix well

spread thickly on a halved bread slices

pour over the thin batter holding the slice in ur hand

and put it potato side down in a lightly oiled pan

let it sit for 1 to 2 mins or until u see some browning and turn it over. Dont put oil on the bottom side, it will get a bit crispy and warm from below when u turn it over.

Remove from pan and serve with ur chutney :)

Kharray Masalay Ke Kabab

Kharray Masalay Ke Kabab 

500grm minced meat(beef/lamb)
5-7 fresh garlic pods
3 inch fresh ginger piece
2 medium onions
½ bunch fresh coriander
4-6 green chilies
2 tblsp corn flour
1 tsp salt or to taste
1 tsp red chili flakes
½ tsp garam masala
½ tsp bhunna zeera roasted white cumin powder)
1tblsp crushed dry coriander seeds (coarse)
2 tblsp oil

• grate the garlic.ginger.and onion using a grater no blender or chopper
• mix all the spices in the mince+ all grated stuff
• Chop the green chilies and coriander and mix in all together
• make flat patties and keep to rest for at least half an hour
• The onion will leave a bit juices, its normal
• heat less oil and fry on a medium heat not high, as then they will stay soft and juicy
• by grating all things you will notice that they stay softer for long, specially with teh onions and plus when grated ginger is fried its tastes WOW!!!! Crispy and full of aroma

Very simple, very soon and quick and yet really tasty…

lucknowi kabab

Authentic Lucknowi Tunday Kebab
1 kg of mutton keema
1cup of raw papaya
1tbs of Ginger Garlic paste
3 tbs Kebab Masala
1 tsb Nutmeg (jawatri)
salt to taste
1 cup of basan
bunch of coriander leaves and mint leaves

For frying2 tbs of oil

Kebab Masala 1 tsp of the following all mixed together
Ajwain
Kebab cheeni (allspice)
Aniseed
Crushed Basil
Crushed Bay leaf
Crushed Cardomom (black)
Crushed Shahi jeera (black cumin seed)
Crushed Black Mustard Seeds
Crushed Onion seeds (Kalonji)
Crushed peppercorn
Black salt
Crushed cloves
Crushed Coriander seeds
Crushed Cinnamon
Crushed fennel seeds
Crushed fenugreek leaves
Crushed Dill seeds
Crushed green cardamom
Crushed poppyseeds
Aamchur poweder
Crushed Sesame Seeds
Crushed Star Anise
Yellow Chillie (if you can't find it then leave it out never use green or red chilies)

All the Kebab masala should be in a corse powder form not too fine and not that you get a crunch either.

Mix and knead all the ingredients together for at least 10 mins so they are soft. Let it rest for 30 mins and make them nice and round and leave them for another 10 minutes

Pour the oil into a pan and shallow fry the kebabs till they are cooked and golden brown then enjoy

Sheesh Tawook served with tomato garlic rice and tzatziki sauce!

Sheesh Tawook served with tomato garlic rice and tzatziki sauce!
Sheesh Tawook:
2 chicken breasts, cubed
1 tbsp sumac
1 tsp black pepper
Salt according to taste
1 tsp garlic powder
2 tbsp olive oil
2 tbsp lemon juice
Pinch of crushed red chillies (optional)
1 green bell pepper, cubed

Marinate the chicken in all the above ingredients (except bell pepper) for at least 2 hours. Soak wooden skewers in cold water for about half an hour, and then string on the marinated chicken and bell pepper. Grill the chicken till tender.

Tomato garlic rice:

2 tbsp fresh crushed garlic

4 tbsp olive oil
1 cup rice (do not soak in water)
1 cup crushed tomatoes or tomato sauce/puree (NOT PASTE)
1 cup water
1 tsp crushed red chillies
Pinch black pepper
1 tsp zeera
Salt to taste

Heat olive oil and add garlic, saute till very lightly golden brown. Add the rice and toast it for about 1 or 2 minutes until the garlic and oil coat all the grains. Add zeera, crushed red chillies, pepper and stir for 30 seconds. Add the tomatoes, and mix, and then add the water and salt. Cook on medium high heat till most of the water evaporates, and then lower the heat and cook on "dumm" till rice is tender.

Tzatziki sauce:
1 cup greek yogurt
1 cucumber peeled and grated, and water all squeezed out
2 tbsp finally chopped mint
1 tsp crushed garlic
Salt and black pepper to taste
A few squeezes of fresh lemon juice.

Mix all the ingredients and serve with grilled chicken and all kinds of grilled meats.

Kabab Curry

KABAB CURRY


1 kilo chicken mince
2 large onions, chopped very fine
1 tbls GG paste
1 tsp or to taste salt
1 tsp black pepper
1 full tsp dried mango powder (aamchoor)
1/2 tsp or to taste red chili flakes
1/2 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp garam masala
1 bunch fresh chopped coriander
2 slices of white bread

Process all in a processor and mix in the spices. Mix well with your hands and form kababs. Set aside.

For the curry

1 large or 2 medium onions, fried golden, crushed in mortar
1 cup yogurt
1/2 tsp salt or to taste
1/2 tsp red chili flakes, or to taste

Heat oil, fry the kababs. Once done, remove them and keep them covered
Add the yogurt mixed with spices to the same oil and let it cook down
Once its half done, add the crushed onions and the kababs
Toss and turn well.
Add some water to make a gravy, cover the pot and let it simmer on low heat
Keep as much gravy as you want.

I didnt add too many spices to curry - the masala. Thats up to you. I liked it this way.

Coconut Pudding

COCONUT PUDDING

Its like coconut custard i don't know why its called coconut pudding :s

Milk 2 cup
double cream 1 cup
thick cocunut milk 1 cup,, or tinned ccnut milk
sugar 2/3 cup
4 egg yolk
1/4 cup corn flour
butter 1/4 cup
vanilla 2 tsp
coconut shredded sweetend 1 1/2 cup[i used only 3/4 cup]

Boil milk, cream, coconut milk with sugar stirring continuously,
In a separate bowl mix egg with cornflour add 1/2 cup of hot milk mixture [from boiling milk] to this and mix well.
Then slowly pour egg mixture to boiling milk [heat must on very low] stirring continuously.
Stir till thick. Add butter, vanilla, coconut. 

Turn off pour to pudding bowl. cover with clingfilm otherwise flake will foam on top.
Serve with chocolate flakes.

Chicken Pilaf

Chicken Pilaf with Shami Kebab

Ingredients
1 cup uncooked basmati rice
1/2 kg chicken
1 onion sliced
1 green chili chopped
1 bay leaf
2-3 clove
1 tbsp crushed cumin with 1 tbsp crushed pepper corns mixed
1 cinnamon stick
1 bari ilaychi (large cardamom, dark)
1 tsp salt
1 tbsp ginger garlic paste
Oil for frying

In a pan (for cooking rice) fry onions on high heat until golden brown.

Add chicken and ginger garlic paste. Now add salt and cinnamon, bay leaf, cloves, cardamom.

Stir more on low heat and wait for chicken to brown. Add crushed cumin+pepper and stir more. Now add green chillies.

Add about 2 cups water and let it tenderize. Once water comes to boil, add rice. Lower flame once rice is tender and cover with cloth and pan cover and leave for 10-15 minutes to steam.

Serve with Shami Kebabs and raita.

Milk Jelly

MILK JELLY..

Water: 1 cup
Gelatine: 30 g (3 small sachets)
Sugar: 7 tsp.
Vanilla Essence: 5 drops
Milk: 3 cups

Method:

Add gelatine into boiling water, and stir until gelatine is fully dissolved. Add sugar and vanilla essence and stir well.

Add 3 cups of milk and stir well again. Remove from the stove once the milk starts to boil.

Pour the liquid into any mould of your choice and let it cool down. Keep it the refrigerator and wait until the jelly is set.

Garnish it with strawberry syrup and serve chilled..... enjoy :-)