GINGER CHICKEN - ADRAKI MURG

 Ginger chicken

ingredients 

1.chicken boneless cubes 1/2 kg
2.egg 1
3.ginger water 2tbsp
4.white pepper powder 1 tsp
5.chiness salt a pinch (Ajinamoto)
6.salt to taste
7.oil for frying 

sause ingredients 

 

1.chicken stock 2 cups
2.soya sause 2tbsp
3.ginger finely cut 2tbsp
4.garlic chop 1tsp
5.white pepper powder 1tsp
6.suger 1/2 tsp
7.cornflour 2tbsp

8 Red chilli paste /red chilli powder  1 tsp

9.Maida                                                1 tsp

10.salt to taste

Seasoning /Tadka 

11 .oil 3tbsp+frying
12.spring onion for garnishing 

13.onion 2tbsp
14.mushrooms 2   tbsp

Method 

Mix together all the ingredients for batter & make a paste
(MENTIONED FROM INGRADIENT LIST 2-7 IN ABOVE LIST)


Dip chicken pieces in this batter 

 Fry till it becomes golden brown.

Heat oil in a pan & add  onion ginger paste, & capsicum. When it becomes soft add the sauces & red chilli paste. 

Saute for 3-4 minutes.

 Add fried chicken pieces & salt. Mix well. Garnish with Capsicum.

For gravy - Add all ingradients for Sauce making (please see above ingradients list) chicken stock or water 

Red Chilli Paste - Add 1 teaspoon vinegar to kashmiri chilli powder & make a paste.

 add to the chicken. 

When the gravy thickens remove from fire.

Serve as starter or side dish for Indian wheat bread (Chapathi) 

.

SCHEZWAN SAUCE

Ingredients

• 3 large ripe tomatoes,chopped very fine or blended
• ⅛ cup chilli flakes or 10 dried red chillies
• ⅛ cup spring onion greens,chopped fine/celery/coriander stem
• 6-7 garlic cloves(increase/decrease as per taste)
• 1 teaspoon crushed ginger
• ⅛ cup sesame oil
• 1 tablespoon vinegar
• 1 teaspoon black pepper powder
• 1 teaspoon sugar
• Salt to taste

Method 

   1 Marinate dry red chillies for atleast 3 hours 

     make coarse paste of the marinated chillies in blender

1. Heat sesame oil in a kadai till smoking point.Add the red chilli pasteand saute well for 3-5 minutes.

1. 
2. Next add the crushed ginger-garlic.Saute till the raw smell goes off.
3. Next add the chopped/blended tomato and mix well.Add spring onion greens and mix well
4. 
5. Add salt,sugar,vinegar and pepper powder.Saute well till the sauce thickens leaves the side of the kadai an starts to ooze out oil.Store schezwan sauce airtight in refrigerator.

    

Notes

1.If you like your sauce really pungent increase the amount of garlic

2.If using whole chillies,soak them in hot water and blend to a smooth paste.

3.Instead of vinegar you can use lemon juice.

4.You can add 1 teaspoon soy sauce and tomato sauce along with salt and pepper if you prefer

ACHARI BAINGAN - INDIAN EGG PLANT COOKED IN PICKLING STYLE

 Achari Baingan 

INGREDIENTS.

Kalonji

Aubergine Baingan small 12 n.
Mustard oil 4 tbsp
Cloves 4 n.
Bay leaf 4 n.
Hing ( asafoetida) 3 tsp
Fenugreek seed ( Methi Dana ) 2 tsp
Fennel 1 tsp
Yellow mustard seed 1 tsp
Coriander powder 1 tbsp
Carom ( Ajwain ) 1 tsp
Red chilli powder 2 tbsp
Turmeric powder 1 tsp
Dry mango powder ( Amchur ) 1 tbsp
Kalonji 3 tsp
Chopped green coriander 1 tbsp
Ginger chopped 2 tsp 

Method

Dry Roast all the raw spices for 2 minutes,Make powder of all the above mentioned Raw spices and mix all the other ingradients such as coriander powder,Red Chilli powder,Turmeric Powder,Dry Mango powder 

Wash the aubergine in running water. Pat dry slice off the crown. Slit crosswise along the length.

Heat the mustard oil in a pan on high heat until it starts smoking.remove & cool.

Mix all ingredients in a bowl 

Stuff aubergine with equal quantity of mixture. 

Reheat oil add clove,bay leaf, hing and stuffed baingan cover it with a lid and cook on slow heat for 15 to 20 minutes stirring occasionally adjust the seasoning and remove. 

Transfer it to a flat dish and garnish with chopped green coriander and ginger.

MISAL - USAL PAV /PAV USAL - INDIAN MAHARSTRIAN BREAK FAST RECIPE

Ingredients: 

1 cup Green Peas /Sprouted lentils,Kidney beans,moong dal sprouted,Black gram dal sprouted over night  ,But typical maharashtrian recipe includes Matki/sprouted moth

6-8 Pavs

1/2 tsp Garam Masala

1/4 tsp crushed Cumin Seeds

1 Lemon Juice

2 tblsp Oil

salt to taste

To Make Paste:

1 small bunch fresh Coriander
8-10 Green Chillies
1/2 cup fresh grated Coconut

1 medium size chopped  Onion 

1 tsp ginger garlic Paste(optional) 

1 tsp red chilli powder

1/2 tsp turmeric powder 

2 medium tamatoes (chopped) 

1/2 tsp fennel seeds

1 tsp coriander seeds(Dhaniya seeds)

For Garnish/Seasoning :

Chopped onions
Fine Sev
Lemon Quarters

Method

• Pressure cook the sprouted beans/lentils and keep the stock with them 
• In a heavy bottom vessel and heat oil in it.
• add chopped onion 
• fry till onions becomes translucent(Browning) 
• Add ginger garlic paste 
• 
• Add fennel seeds and coriander seeds
• 
• Add 1 green chilli (chopped ) 
• Add grated coconut (Fry 2-3 Minutes) dont fry more than 3 minutes other wise coconut will get burnt .add chopped coriander and 
• switch off the flame,rest it for some time and make coarse paste 
• 
• 
• now take another wok(kadai)add oil ,once the oil is heated up, add chopped onion and fry for two 
• minutes ,
• 
• add chopped tamatoes 
• 
• Add coconut paste 
• 
• Stir fry this paste in the oil for 2 minutes.
• Add 3 cups water and bring to a boil. or stock of the sprouted beans 
• Add  sprouted beans and all the other ingredients, stir and boil.
• Simmer for 15-20 minutes with stirring occasionally.

• Cook till oil separates and floats on top and peas get soft.
• Check the seasoning.
• To garnish sprinkle chopped onions, pieces of lemon and sev.
• Serve hot with bread or pav.

PALAK RICE - SPINACH AND POTATO RICE

Ingredients:

1/2 bunch (cut into small pieces) palak (Spinach)
a pod garlic
a small piece of ginger
1 chopped onion
1 chopped carrot (optional,this makes the dish attractive to the kids) 
1 tomato
a few sprigs of curry leaves
1 mashed potato
1 cup basamathi rice
salt to taste
1/2 tblsp garam masala powder (optional)

For Seasoning /Tadka 

1 tblsp mustard
1/2 tblsp urud and channa dal
1/2 tblsp green chillies and red chillies (cut into pieces)

Method  to make palak rice:

First wash and cut the palak into small pieces and keep aside.

Then cook the basmathi rice  till 70% done and set aside.



Now take a wok, pour some oil and when the oil is hot, add all the seasoning ingredients and fry till done.

Now add the onions, tomatoes and cut palak and nicely mix and close with a lid.
Let the whole thing cook very well.





When it is done, add garam masala powder if you want and saute for a minute.
Take it wok from fire and add the rice and mix it well.

Take a wok/kadai , pour some oil and put the mashed potatoes and roast it slightly and when done add the curry leaves and

 Put the fried  potatos into palak rice and mix well.


Serve with raita.

Philadelphia Strawberry cream cheese cake

Philadelphia Strawberry cream cheese cake

Ingredients:

One and half
cups nutri choice digestive biscuits
3 Tbsp sugar
1/3 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla extract
4 eggs

Method:

HEAT oven to 165 deg C

MIX digestive crumbs with 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.

BEAT cream cheese, 1 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.

Now top it with fresh strawberries n strawberry infused syrup.

CHILLI PANNER - DRY AND GRAVY TYPE

Chilli Paneer Dry and Chilli Paneer Gravy-Paneer Chilli 

Ingredients:

Paneer/cottage cheese (Chopped in square shape)-100 gm
Onion (Chopped in square shape)-1/2
Green pepper(Chopped in square shape)-1/2
Red pepper(Chopped in square shape)-1/2
Yellow pepper(Chopped in square shape)-1/2
Green chilli (slit)-4
Garlic cloves (chopped)-12
Cornflour-1 and 1/2 tbsp
Soy sauce-2 tbsp
Tomato ketchup-1 tbsp
Kashmiri red chilli powder-2 tsp
Salt to taste
Cooking oil

Method:

For chilli paneer dry-
In a bowl: add paneer cubes, 1/2 tsp of kashmiri red chilli powder and 1 tsp cornflour.

Mix it properly so that a coat of corn flour and chilli is created on paneer.
Turn on the flame and heat a frying pan.
Add cooking oil into the pan and let the oil heat.

Add coated paneer cubes into the oil, fry it for 2 minutes on medium heat (shallow fry).

Take out the fried paneer on kitchen towel to absorb extra oil.
Add chopped garlic into the same pan(use the oil which was earlier used for frying paneer cubes) and fry it for few seconds.
Add chopped onions and fry it for 30 seconds on high flame.
Add all chopped peppers (green, yellow and red) and fry it for a minute on high flame.
Add 1 tsp kashmiri red chilli powder, green chilli, soya sauce and tomato ketchup into the pan and mix it.
Add 1 tsp cornflour into a bowl with 4 tbsp of water, mix it well and put it into the pan.
Add fried paneer cubes into the pan and little salt, cook it for 30 seconds on medium flame.

Add chopped spring onion, mix it and turn off the heat.

Garnish with a bit of finely chopped spring onion and serve it hot as a starter.

*Note-I am going to use half of the chilli paneer dry to make chilli paneer gravy.
For paneer chilli gravy -

Turn on the heat and put half quantity of prepared chilli paneer dry into the pan.
Add 1 tbsp of cornflour and 1/3 glass of water together, mix it well.
Put the batter(cornflour and water) into prepared chilli paneer.
Add little salt and let it boil for a minute.

Turn off the flame and garnish with finely chopped spring onion.
Ready to serve with fried rice, pulav and noodle etc.