Chicken Sandwich

· Chicken Sandwich

1 cup water

· 1tbsp soya sauce

· 400 gm chicken

· 1tsp viegar

· 4 tomatoes sliced

· ¼ cup pineapple juice

· ¼ tsp liquid smoke

· 1ml garlic powder

· 2tbsp honey

· 1 cup shredded lettuce

· 1 tbsp fat free mayo

· ¼ tsp onion powder

· 2 tbsp Dijon mustard

· ½ tsp salt or as you like

· 4 Roll wheat bun

Prepare the chicken marinade by combining the marinade ingredients I a bowl.

When the chicken has marinated cook the fillets per side 4 to 6 minutes.

Make each sandwich by stacking ¼ lettuces on the bottom of bun

Put tomato slice on the lettuce

Put chicken fillet on the tomato

Cover now with the top bun.

Now SERVE TO4 PERSON CHICKEN SANDWICH

NAVRATAN KORMA

Ingredients:
3 large size tomato
3 cups boiled vegetables (carrot, green peas, potato, capsicum, cluster beans, cabbage, cauliflower, bottle gourd, French beans)
150gms- grated paneer
1 ½ tsp ginger paste
1tsp turmeric powder
1 ½ tsp garlic paste
2 tsp garam masala
2 tsp cream
¼ cup dry fruit
1 cup milk
1 tbsp ghee
2 grated onions
1 ½ tsp red chili powder
1 tsp coriander powder
6 tsp vegetable oil
Salt to taste
How to make
*Boil tomato till tender, allow them to cook then pill of the tomato skin to make puree, readymade tomato
puree can also be used.
*Take 1 tbs ghee and slightly fry the dry fruits for about 1 minute on medium heat
*Heat oil in a pan fry onions and ginger garlic paste till golden brown.
*Add salt turmeric powder red chili powder coriander powder garam masala and fry for 2-3 minutes.
*Next add tomato purees and dry fruits stir well and cook the mixture for 4 minutes.
*Ensure that the mixture does not stick to bottom of pan.
*Add milk boil reduce the heat and cook until and the gravy becomes thick.
*Add paneer to the gravy and stir well.
*Finally add all vegetables to the above gravy and cook for 5-7 minutes.*Serve the navratan korma hot and chopped coriander levees on the navratan decorate

Mutton Burger Recipe

Ingredients:
• 1/2 kg Minced meat
• 200 gm Red pepper
• 2 tbsp Soya sauce
• 2 tsp Garlic, chopped
• 3 tbsp Fresh bread crumbs
• 100 gm Cashewnuts, roasted
• 2-1/2 tbsp Peanut butter
• 2 Green chilli, seeded and chopped
• 3 tbsp Coriander leaves, chopped
• Oil for frying

For Sauce:
• 250 ml Chicken stock
• 1 tbsp Lemon juice
• 60 ml Coconut cream
• 4 tbsp Sweet chilli sauce
• 3 tbsp Peanut butter
• 2 tbsp Coriander leaves, chopped
How to make Mutton Burger:
• Deseed and quarter the peppers and grill till the skin blackens.
• Peel the skin and chop the peppers.
• Combine it with rest of the burger ingredients, mix well.
• Shape them into patties and chill for about 30 minutes.
• Shallow fry them in hot oil till cooked through.
• For the sauce, place all the ingredients in a pan, mix well.
• Bring to a simmer till thickened.
• Add coriander leaves to it.
• Season and serve the burgers with this sauce.

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Paneer Manchurian

Paneer Manchurian dry - A typical Indian Recipe Inspired from Chinese Recipes. Paneer Manchurian dry is a starters for vegetarians and also available with the gravy for main course dish.

Serve paneer Manchurian for-2
Cooking time for paneer Manchurian-20 min

PANEER MANCHURIAN
Ingredients for paneer Manchurian
1/2 cup flour
1/2 tsp Chinese salt
2 tsp CORN FLOUR
2 tsp spring onion, chopped
2 tsp Soya sauce
3 green chillies, chopped
4 tsp ginger-garlic paste
6 garlic cloves, finely chopped
200 gm homemade paneer or cottage cheese
Salt to taste for paneer Manchurian
Oil for frying paneer Manchurian
1 tsp grated paneer
Few coriander leaves, chopped for garnish.
Method for Paneer Manchurian
• Cut the paneer into square pieces.
• Marinate the pieces with salt and two teaspoons of ginger-garlic paste and keep aside for 10 minutes.
• Mix corn flour, flour, ginger-garlic paste, salt in a bowl and make a batter using little water.
• Dip the paneer pieces in this batter and fry in hot oil until they turn golden.
• In another pan heat oil and fry the chopped garlic cloves.
• Now add Soya sauce, spring onions, fried paneer pieces, green chillies, salt, Chinese salt, one and a half cups of water and let the ingredients simmer.
• Take three teaspoons of corn flour and half a cup of water and mix well.
• Add this to the boiling mixture and cook well until the sauce thickens.
• Add coriander leaves and serve PANEER MANCHURIAN.

Kofta Kari

Ingredients:

• • 300 gm Minced meat
• • 1 tsp Garam Masala Powder
• • 2 Green Chillies (chopped)
• • 1/2 cup Thick Coconut Milk
• • 2 Tomatoes (chopped)
• • 1 Onion (chopped)
• • 1 Egg
• • 3 Bread Slices
• • Salt to taste
• • 3 tbsp Oil
• • 2-1/2 cups Water
• • Coriander Leaves for garnishing

For spice mixture:

• • 1 tsp Cumin Seeds (powdered)
• • 1 tbsp Coriander Powder
• • 1 tsp Red Chilli Paste

How to make Kofta Curry:

• Soak bread slices in water and then squeeze out the water.
• Put it into the minced meat taken in a bowl.
• Add green chillies, garam masala powder and salt.
• Add beaten egg to the minced mixture. Mix it well.
• Shape into 1/2 inch size balls.
• Fry the onions in oil till they turn translucent.
• Add tomatoes and fry again for 2 to 3 minutes.
• Make spice mixture in half-cup water.
• Add this mixture to the fried onions and tomatoes. Slow down the flame and pour 2 cups of water.
• Boil the gravy and add koftas one by one.
• Simmer the koftas in the gravy for about 5 to 6 minutes until they are cooked.
• Mix coconut milk in the curry and cook for a minute.
• Garnish with chopped coriander leaves and serve.

Jalebi An Indian Sweet Dish

Ingredients:
• 2 cups All Purpose Flour
• 1-1/2 tbsp Rice flour
• 1/4th tsp Baking powder
• 2 tbsp Curd
• 3 cups Sugar
• 2-1/2 cups Water
• 1/2 tsp Cardamom (powdered)
• Ghee or Vegetable oil for frying
How to make Jalebi:
Mix the flour, rice flour, baking powder, curd in a bowl.
•
Mix well, add water and whisk until smooth.
•
Set aside for about 2 hours to ferment.
•
Whisk thoroughly before use.
•
Prepare one string syrup by dissolving sugar in the water.
•
Just before the syrup is ready add cardamom powder.
•
Heat oil in a heavy bottomed pan or kadhai.
•
Pour the batter in a steady stream into the kadhai to form coils.
•
Make 4-5 at a time.
•
Deep fry them until they are golden and crisp all over but not brown.
•
Remove from the kadhai and drain on kitchen paper and immerse in the sugar syrup.
•
Leave for at least 4-5 minutes so that they soak the syrup.
•
Take them out of syrup and serve hot.
•
Jalebi is ready.

Murgh Masala

Ingredients:
1- 3 pound (1 1/2 kg) fryer, skinned and cut into eight pieces

Masala Sauce
1 large onion, coarsely chopped
1 tbsp. garlic/ginger paste or 3 cloves garlic, mashed
1 piece fresh ginger size of walnut minced
2 tbsp. ground coriander
2 tbsp. cumin seeds
2 tbsp. powdered turmeric
1/4 tbs. red chili powder
6 cloves
3 whole cardamom pods
2 sticks of cinnamon
4 tbsp. (60 grams) butter (1/2 stick)
4 large ripe tomatoes, coarsely chopped
Salt to taste
Instructions:
1. Prepare chicken and set aside. In a blender or food processor pulverize the dry masala. Rub the masala well into the chicken parts.

2. In a wok or heavy skillet, heat the butter and brown the chicken on both sides. This should take about 10 minutes. Add the tomatoes, cover and simmer until chicken is tender and the sauce has thickened, about 10 minutes. Do not add water unless the chicken threatens to scorch. Salt the dish lightly before serving.

ALOO PAROTHA

Hi friends today I ate today Aloo Paroth, I give recipe below

100gm potato, boiled & mashed
2 green chilies chopped
1 Onion chopped
1 tsp ginger garlic paste
½ bunch cilantro
2cups wheat flour
Salt in taste
2 tbsp oil
Ghee for frying

Heat oil in a pan, fry the chopped green chilies and onion till turn golden brown.

Then add ginger-garlic paste, mashed potato salt and mix well

Add chopped cilantro, fry for another 5-6 minutes remove from heat and keep aside

Mix wheat flour with salt and knead to make smooth dough

Divide the dough into small parts and roll them into purees

Place the potato mixture in the center of each purees cover with another purees and closed edges.

Roll again into parotha shape and fry on boath side on a flat pan with white ghee

Now Aloo Paroth made you prepare and ate today

BHINDI DOPIYAZA ( Ladyfingure & Onion)

BHINDI DOPIYZA
INGREDIENTS
1 POUND OKRA
2 MEDIUM ONIONS, CHOPPED
¼ TEASPOONS CORIANDER PASTE
1/8 TEASPOON CUMIN
2 TEASPOON GHEE
½ CUP CHOPPED CILANTRO
SALT AS YOU LIKE

How to make

Cut the tip and the very bottom from the okra just to clean it, but do not slice.
Heat medium ghee in pan add onion (piyaz) and cook for 3 minutes
Add all ingredients except okra, tomato and cilantro, cook for 3 minutes add okara and then cook for 6 minutes with tomato and cilantro.
Now your Bhindidipiyaza ready to serve with rice or roti