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Sunday, 29 June 2014

DHORA JI KAY KHATTY AALU


INGREDIENTS

Baby potatoes 1 kg peeled and boiled
Salt 1 tsp
Khatai powder 1 tsp
Roasted and crushed cumin 1 tsp
All spice ½ tsp
Chat masala 1 tsp
Tamarind pulp ½ cup
Sambal oleak 4 tbsp
Oil ½ cup
Curry leaves 20

METHOD
Peel and boil baby potatoes, heat oil add curry leaves, grinded Kashmiri chili paste, salt, khatai powder, cumin, chat masala, all spice, lemon juice, tamarind pulp, cook for 10 minutes and remove.

CHICKEN FAJITA PIZZA


INGREDIENTS FOR PIZZA DOUGH
Flour 2 ½ cup
Milk powder 1 tbsp
Egg 1
Salt ½ tsp
Caster sugar 1 tsp
Oil ¼ cup
Instant yeast 1 ½ tsp

METHOD FOR DOUGH
Mix everything in a bowl and knead with luke warm water into a smooth soft dough, leave to raise in a greased bowl, covered for 30 minutes.

INGREDIENTS FOR TOPPING:
Boneless Chicken (cut into strips) ½ kg
Capsicum (cut into strips) 1 pc
Onion (cut into strips) 1 medium size
Tomato (cut into strips) 2 pcs
Cooking Oil 4 tbsp
Water 3 cups
Corn Flour 2 tbsp
Garlic chopped 1 tbsp
Capsicum 1 chopped
Oregano 1 tsp
Cheddar cheese and Mozzarella 1 cup
Bake parlor chili garlic sauce 1 tbsp
Ketchup 1 tbsp
Bake Parlor Spaghetti, Bake parlor Masala Mixed Sachet (inside the packet)

METHOD:
Boil Bake Parlor Spaghetti in boiling salted water for 5-7 minutes or cook till tender but still firm to the bite. Drain and rinse under cold running water. Mix 1 tbsp of oil and set aside. Heat oil in a pan, add garlic and fry for a minute. Add chicken and fry for 3 minutes. Add bake parlor spice Mix sachet and fry for a minute. Mix corn flour in water and pour it in the pan while constantly mixing. Add capsicum, onion and cook for a minute.
Spread ketchup and chili garlic sauce on the dough. Spread the bake parlor spaghetti on the dough and top it with cheddar and mozzarella cheese, then bake on 190 degree C for 30 minutes.

Saturday, 28 June 2014

Water Melon Chiller


INGREDIENTS
Water melon de-seeded and chopped 2 cup
Red Juice 4 to 6 tbsp
Lemon juice 2 tbsp
Condensed milk 4 tbsp
Crushed ice 1 cup

METHOD
Blend altogether and serve garnish with mint leaves.

Chicken Bhajias



INGREDIENTS

Chicken Mince (coarsely chopped) ½ kg
Onion 1 sliced
Coriander leaves 2 tbsp
Green Chilies 3 chopped
Mint 1 tbsp chopped
Egg 1
Salt ½ tsp
Crushed Red pepper 1 tsp
Coriander Crushed 1 tsp
Cumin Crushed 1 tsp
Rice Flour 2 tbsp
Gram Flour 1 cup
Baking powder ½ tsp

METHOD
Mix all together, make into a smooth batter, add chicken mince, mix well, and make into bhajias and deep fry.

CHUTNEY WALY KALY CHANNAY KI CHAT




INGREDIENTS
Black chick peas ½ kg
Soda by carbonate 1 tsp
Oil ½ cup
Onion 1 cup chopped

INGREDIENTS FOR CHUTNEY
Tamarind Pulp 1 cup
White cumin roasted and crushed 1 tsp
Chili powder 1 tsp
Crushed red pepper 1 tsp
Salt 1 tsp
Chat Masala ½ tsp
Sugar 1 tbsp
Water ¼ cup
Chopped Green Chilies 4
Coriander leaves chopped 2 tbsp
Crushed Crackers as required

METHOD FOR CHUTNEY
Put all together in a sauce pan, cook for 10 minutes till thick.

METHOD FOR BLACK CHICK PEAS
Heat oil, add chopped onion, sauté for 5 minutes, add boiled black chick peas with chutney, and cook for 10 minutes. Garnish with chopped onion, coriander leaves, green chilies, 1 tomato chopped, chat masala and crushed crackers.

BASIN AUR BAINGAN K DAHI WARAY



INGREDIENTS
Brinjal 2 cut into rounds
Salt 1 tsp
Chili powder 1 tsp
Turmeric ½ tsp
Cumin roasted and grinded 1 tsp

METHOD
Marinate brinjal slices with all above for 30 minutes.

INGREDIENTS FOR BATTER
Gram flour 1 cup
Salt ½ tsp
Cumin crushed ½ tsp
Chili powder ½ tsp
Turmeric Pinch
METHOD
Make batter beat well, dip marinated brinjal batter and deep fry in fry pan, cool and soak in water for 5 minutes.
FOR TOPPING
Yogurt 1 kg
Salt ½ tsp
Crushed red pepper ½ tsp
Chat Masala ½ tsp

INGREDIENTS FOR BAGHAR
Oil ¼ cup
Curry leaves 20
Red chilies 6 to 8
White cumin seeds 1 tsp

METHOD
Sieve yogurt in muslin cloth, add in salt, crushed red pepper, cumin, spread 1 cup yogurt in a dish, put fried brinjal, top with yogurt, lastly give baghar, serve garnish with chat masala.

MEETHI CHUTNEY



INGREDIENTS:
Jaggery ½ cup
Water 1 cup
Salt ½ tsp
Crushed red pepper 1 tsp
Cumin (roasted and crushed) 1 tsp
Sont 1 tsp
Tamarind pulp 1 cup
METHOD:
Put all together in a saucepan and cook until thick.