CHICKEN & HAM LOAF RECIPE

Ingredients:

2 cup cooked and diced Chicken
1 Sandwich Loaf
5 tblsp Butter
2 chopped Onion (Pyaj)
200 gms thinly sliced Mushrooms (Goochi)
1 tsp chopped Parsley (Ajmod)
1 cup diced Ham
1/2 cup diced Bacon
1/4 tsp Thyme
To taste Salt (Namak)
To taste Pepper (Mirchi)

How to make chicken & ham loaf top:

• Cut a 1" slice off the of the loaf.
• Pull out the soft bread from inside.
• Use for making bread crumbs.
• Leave 1/2 " inner lining of bread to preserve this shape.
• Melt 4 tblsp of the butter.
• Spread this on to the loaf inside and out.
• Replace the lid and place the loaf on baking tray.
• Bake it for 10 minutes at 400 F.
• Let it cool.
• Cook the onions in the remaining butter.
• Combine mushroom and cook for more 2 minutes.
• Mix in the parsley.
• Season with salt and pepper.
• Combine together the bacon, ham and 3 tblsp of bread crumbs.
• Stir in thyme and season to taste.
• Press half ham mixture well down into the loaf case.
• Cover with onion and mushroom mixture.
• Place chicken on and cover it with the onion mixture and a layer of ham mixture.
• Replace the lid.
• Wrap the loaf in foil.
• Bake it in oven at 375 f for 45 minutes.
• Cut into thick slices.
• Serve hot or cold.

PINEAPLE CHICKEN RECIPE

Ingredients:

2 cut into serving pieces broiler-fryer Chickens
1 tsp Monosodium Glutamate
1 1/2 tsp Salt (Namak)
1 slightly beaten Egg
1 6 oz Can Pineapple Juice (Ananas Ka Raas)
1 1/3 cup fine dry Bread Crumbs
1/4 cup melted Butter or Margarine
1 1/3 cup flaked Coconut (Nariyal)

How to make pineaple chicken top:

• Rinse pieces of chicken.
• Pat dry with paper towel.
• Drizzle monosodium glutamate and salt over both sides.
• Mix egg and pineapple concentrate a plate.
• Mix bread crumbs with melted butter in another plate.
• Combine coconut to butter-bread crumbs mixture .
• Mix well.
• Coat chicken pieces with pineapple mixture.
• Next roll them in coconut mixture.
• Place them on 2 foil-lined baking pans.
• Bake them in a preheated oven to 350 for about 40 minutes.
• Reverse pans in oven for even baking.
• Bake for another 40 minutes.
• If chicken becomes very brownish before end of baking time cover it loosely with foil.

CHICKEN MUSHROOM RICE RECIPE

Ingredients:

1/4 cup long grain white Rice (Chawal)
2 tblsp Vegetable oil (Vanaspati)
1 small chopped finely Onion (Pyaj)
2 chopped finely Garlic Cloves (Lasun)
2 seeded and cut into slivers Red chili (Lal Mirchi)
225 gms chopped finely Chicken breast meat
85 gms chopped or cut into matchstick strips Bamboo Shoots
8 dried, soaked for 30 minutes, drained and chopped Chinese Black Mushrooms (Goochi)
2 tblsp dried Shrimps
1 tblsp Fish Sauce
25 Thai Holy Basil Leaves (Tulsi)
Thai Holy Basil Sprig to garnish
As required Salt (Namak)

How to make chicken mushroom rice top:

• Cook rice.
• Heat oil in a wok.
• Combine onion and garlic.
• Cook till golden.
• Stir occasionally.
• Combine chilies and chicken.
• Fry stirring for 2 minutes.
• Stir in bamboo shoots, mushrooms, dried shrimps, fish sauce and salt.
• Stir continously 2 minutes.
• Combine in the rice and basil.
• Stir well.
• Garnish with basil sprig.
• Serve hot.

MURGH AFGHANI RECIPE (Chicken With Melon Seed)

Ingredients:

1 Small whole Chicken
1 tbsp Magaz (Melon Seed) paste
1 1/2 tbsp Cashewnut paste
1 tbsp Khuskhus (Posto / Poppy seeds) paste
1/2 cup Cream
2 tbsp Butter
2 tsp White pepper
Salt To Taste

How to make chicken afgani:

• Clean the chicken and keep aside.
• Make a paste of all the ingredients and marinate the whole chicken well with this. Keep marinated for four hours.
• Grill in a tandoor (charcoal grill) till golden.
• Serve the murgh afgani hot with onion rings.

COCONUT CHICKEN CURRY RECIPE

Ingredients:

1/4 cup whole unsalted cashews
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
Salt To Taste
1/4 cup vegetable oil
1/4 tsp black mustard seeds
1/4 tsp cumin seeds
1/4 tsp ground coriander
1 tbsp curry powder
1 medium onion, thinly sliced
1 tsp finely grated fresh ginger
1 garlic clove, minced
1 (14 ounce) can unsweetened coconut milk
1/4 cup frozen peas
2 tbsp chopped cilantro

How to make chicken with coconut milk:

• Preheat the oven to 350 degrees F.
• Spread the cashews in a pie plate and bake for 5 minutes, or until fragrant and lightly toasted. Transfer to a plate to cool.
• Lightly season the chicken with salt. In a large, deep skillet, heat 3 tablespoons of the oil until smoking.
• Add the chicken and cook over moderately high heat until golden brown, about 1 1/2 minutes per side. Transfer the chicken to a plate and reduce the heat to moderate.
• Add the remaining 1 tablespoon of oil to the skillet and heat until smoking. Add the mustard seeds and cook for about 1 minute, or until they stop popping. Add the cumin seeds, coriander and curry powder, and cook, stirring occasionally, until fragrant, about 1 minute.
• Add the onion, ginger and garlic, and cook until the onion softens, about 10 minutes; if the mixture seems dry, add up to 1/4 cup of water to prevent sticking.
• Stir in the coconut milk and bring to a boil. Reduce the heat to low. Return the chicken to the skillet and simmer until cooked through, about 5 minutes. Stir in the peas and cook for 1 minute. Transfer the coconut chicken curry to a bowl, sprinkle with the cilantro and cashews and serve.

Makes 4 servings.

CHICKEN PAKORA RECIPE

Ingredients:

500 gm Boneless Chicken Pieces
2 tbsp Oil
1 tsp Ground Cumin
1 1/2 tsp Salt
1-2 each Chopped Green Chillies (Jalapeno)
1 Chopped Onion
1 tsp Ginger-Garlic paste
2 tsp Vinegar
1 cup Curd
1 tsp Lemon juice

Preparation:

• Put everything but chicken and batter in blender and blend till fine
• Marinate the chicken pcs with the resulting mixture
• Keep in the fridge for 40 minutes.
• Put chicken in batter
• Deep fry it until its colour changes to golden brown Condiments
• Serve the chicken pakora with coriander or mint chutney or tomato ketchup

INDIAN CHICKEN DILRUBA RECIPE

Ingredients:

2 medium onions
1 cup milk
2 tbs chopped fresh ginger root
2 tbsp Punjabi garam masala
6 tbs butter or vegetable oil
1 tsp ground turmeric
3-4 lb. chicken, skin removed, cut
2-3 fresh green cayenne peppers, minced, into small pieces or serranos/jalapenos as substitute
1 cup fresh plain yogurt
Salt and ground cayenne to taste
1/4 cup almonds, ground A few strands whole saffron, soaked in 2 tbs. warm milk
1/4 cup walnuts, ground

Preparation:

• Minced fresh cilantro and whole 1/4 cup melon, pumpkin or squash seeds almonds/cashews for garnish (optional), ground
• Put the onions and ginger in a blender or food processor and process into a smooth paste (consistency of apple sauce).
• Heat the butter or oil in a heavy, deep skillet and gently brown the onion-ginger mixture, stirring often. Add the chicken and yogurt.
• Combine well and cook over medium heat until the mixture becomes rather dry and the chicken begins to brown.
• Grind the almonds, walnuts and melon seeds until quite fine. Stir them into the milk, then add the mixture to the chicken along with the garam masala, turmeric, chili peppers, salt and ground cayenne.
• Cook over medium heat, stirring often, until the chicken is very tender and the sauce is very thick (about 10-15 minutes). Stir in the saffron/milk mixture and cook 1-2 minutes longer. Serve chicken dilruba with roti, naan or paratha.

Dal and Pudina Kabab

Ingredients:

Chana dal - 1 cup
Oil - 2 tbsp
Ginger - 2 cm, minced
Garlic - 3 flakes, minced
Onion - ¼ cup, finely chopped
Mint leaves - 3 tbsp, finely chopped
Green chili - 1 tsp, minced
Chat masala - ½ tsp
Garam masala - ½ tsp
Salt - to taste
Oil - to roast

Method:

1. Cook the dal till soft but not mushy. Strain the excess water and mash well.
2. Heat oil, fry garlic, ginger and onion till fragrant. Add green chilli, mint and coriander, stir for few seconds.
3. Add garam masala and chat masala. Mix well, remove from fire, add to the dal.
4. Dip bread slices in water till just softened and mash. Add to the dal mixture. Add salt to taste.
5. Divide the dal mixture into lime size balls. Flatten to shape like a disk.
6. Brush a baking sheet with oil. Place the kababs on it. Pour some oil around all the kababs. Brush tops with oil. Place in a hot oven (200 degree centigrade) .When the under side of kabab is well browned, turn and brown the top side. Serve hot with a chutney.

Time: 15-30 mins

Spicy Channa Dal

Ingredients:

1 cup Channa dal [Black gram dal].
5 cup Water.
1 small Onion finely chopped.
1 medium Tomato finely chopped.
1 tbsp. each Ginger & Garlic finely chopped.
2 Green Chillies finely chopped.
2 tbsp. Cilantro finely chopped.
1/2 tsp.Turmeric powder
1/2 tsp. Red Chilli powder
1/2 tsp. Garam Masala powder
1 tsp. Jeera
1 pinch of Hing
Salt to taste
2 tbsp. Butter
2 tbsp. Pure Ghee

Method:

1. Wash the dal & in pressure cooker put the dal, water, turmeric, salt & butter. After one pressure, let it cook on slow heat for another five minutes.

2. In the meantime take ghee in a pan, heat it & put jeera. When jeera starts splutter put garlic & onion, let it be little golden brown, now mix tomatoes & ginger, Let them cook for 1-2 minutes.

3. Then add hing, chopped chilli & chopped cilantro, let it cook again for another minute, in last add red chilli & garam masala powders. Now dal is also done.

4. Open the cooker & mix the masala throughly, Let the dal boil once with masala, so that it can taste really good. If the dal is more thick, boil little water and mix it while dal is boiling.

5. Serve hot with Chapati or Rice.

Tip: Any dal always becomes more tasty when give it one boil after seasoning.

Time: 15-30 mins |

Cauliflower Nirala

Ingredients:

1 big cauliflower
4 large tomatoes (chopped)
1 large onion (chopped)
4 Cinnamon sticks
8 cloves
1 tsp cummin (jeera) seeds

For Garnish

1 tablespoon cream
A few sprigs of fresh coriander leaves

For Masala Paste (1)

Few sprigs of fresh coriander leaves
3 big pods garlic
1/4 (quarter) onion
1" piece of ginger
5 green chillies

For Masala Paste (2)

2 tsp khus khus (poppy seeds)
8 cashew nuts

Dry Masala

1 tsp turmeric powder
1 tsp red chilli powder
2 tsp Garam Masala
Salt to taste.

Method:

1. Grind the ingredients for Masala Paste (1) together in the mixie and keep aside.
2. Soak the ingredients for Masala Paste (2) in a little milk and let soak for about 1/2 hour.
3. Cut cauliflower into big florets. Saute the florets in a saucepan with oil till the florets are browned. Take the florets off the gas and keep aside to cool.
4. Grind the Masala Paste (2) ingredients together with the milk into a fine paste and keep aside.
5. Heat oil in a saucepan. Add the cinnamon sticks, cloves and the cummin seeds. After the cummin seeds brown add the Masala Paste (1) to the oil and let fry for sometime.
6. Add the chopped onions in the saucepan to the above mixture and saute till the onions are translucent.
7. Add the chopped tomatoes and let cook for a while.
8. Add salt, chilli powder, turmeric powder and the garam masala.
9. Add the Masala paste (2) to the above gravy.
10. Add the cauliflower florets to the gravy and cover. Let cook till the florets turn soft.
11. Add whipped cream just before serving.
12. Garnish with coriander leaves.
13. Serve hot with rotis/parathas/naan or puris.

Time: 30-45 mins |

Pepper Beans

Ingredients:

French Beans - 250 Gms
Onion (big) - 1
Salt and Black Pepper to taste
Little Oil

Method: Wash and string the beans. After which, you need to slit each of them into half along the dividing line... Then chop both halves into one or one and half inch pieces. Slice the onions lengthwise. In a pan, add some oil and fry the onions... Once they are slightly browned, add the beans, salt and pepper and fry for a while... Sprinkle some water, cover, simmer the flame and allow the beans to get done. Do stir once in a while to ensure they don't get burnt. Pepper Beans are now ready! I'd think they'll go best with some rice and mild dhaal... coz depending on the amount of pepper you add, they can be quite spicy. Hope you like it... Time: 30-45 mins |

Nargisi Meat Curry

Ingredients:

750 gms - diced lamb
3 - onions, finely chopped
150 gms - oil
20 - saffron strands
500 gms - spinach, finely chopped
1 pinch - soda bi carb
2 - eggs, beaten
5 - cloves
½” long - cinnamon stick
½ tsp - green cardamom powder
2 tsp - coriander powder
2 tsp - chili powder
1” long - ginger piece, finely chopped
salt to taste

Method:

1. Heat the oil and fry the onions.
2. The add the meat and fry for 10 minutes.
3. Add water and cook till the meat is tender.
4. Add saffron, cloves, cinnamon, cardamom, coriander powder, chili powder and ginger.
5. Cook for 5 minutes.
6. Heat oil in another pan.
7. Add the spinach and the soda bi carb.
8. Fry till it becomes tender.
9. Add the beaten eggs and salt to taste.
10. Cook till uniformly mixed.
11. Add the cooked meat on the spinach and cook for another 5 minutes.
12. Garnish with sliced onion, green chili and lemon.
13. Serve hot.

Masala Prawns

Ingredients:

prawns - 500 gms
onion - 4 nos
ginger - 1 inch piece
garlic - 4 flakes
For Grinding :
coconut grated - 1/2 cup
red chilly - 6 nos
tamarind pulp - 1/2 cup
dhaniya pdr - 1/2 tsp
coriander leaves - 1 bunch
oil - 1/4 cup
salt to taste

Method:

1. Clean the prawns.
2. Finely chop ginger, garlic and onion.
3. Grind the above ingredients and pour the tamarind pulp in the grounded masala.
4. Marinate the prawn in it adding salt.
5. In a kadai, heat oil saute onion till golden brown.
6. Then add chopped ginger garlic and saute for few secs.
7. Then put the marinated prawn in it and saute till it the raw smell goes.
8. Then add a cup of water and cook till the prawns are well cooked.
9. Roast it till the oil shows separately.
10. Serve hot with rice or chappathis.

Egg Methi Bhurji

Ingredients:

Eggs 4
Methi 1 bunch
Onion 1
Cumin seeds 1/4 tsp
Chilli power 1/4 tsp
Salt as per taste
Garlic 3-4 flakes
Turmeric power 1/4 tsp
Oil 1 tbsp

Method:

1. Heat oil in a pan

2. Add cumin seeds let it spluter then add garlic.

3. Then add onion when garlic is golden brown.

4. Add turmeric power, chilli power & salt.

5. Then add the methi & cook it for some time.

6. At last pour the eggs in to the methi & cook it till bhurji is done.

7. Garnish with coriander leavs & serve with Chapati or Paratha.

Coriander Fish

Ingredients:

Fish fillet 4 pcs
Fresh coriander plenty
Chilies optional
Salt, lemon & garlic paste
Oil 4 tblsp

Method:

1. Apart from oil & fish blend all the other ingrids together.

2. Marinate the fish with lemon and salt for an hour or two.

3. Wash the fish after the marinating time.

4. Place fish on the baking sheet/ tray & brush some oil onto it.

5. Coat the blended mixture on the fish along with some more salt and lemon juice. Place the fish on the tray and enclose the foil keeping little bit open on the upper side and place it into the preheated oven at 200c.

6. Bake on the lower part of the oven for 15-20 mins and on the middle side till done.

7. When the fish is ready, coat it with the same mixture which might be thick by now, and place beneath the grill till a little bit of colur is acquired.

8. Serve with chips or mashed potatoes.

Goan Chicken Fry

Ingredients:

Chicken - 1 Kg
Kashmiri chilli powder - 2 ½ tsp
Cumin seeds - 1 tsp
Peppercorns - ½ tsp
Mustard seeds - 1 tsp
Cloves - 4
Ginger - 4 cm
Garlic - 1 pod
Turmeric powder - 1 tsp
Vinegar - 1 Tbsp
Tomato puree - ½ cup
Salt - to taste
Oil - 5 Tbsp

Method:

1. Clean and joint the chicken.
2. Grind all the ingredients from chilli powder to turmeric powder together with vinegar and little water to a smooth paste.
3. Mix with salt.
4. Apply this to chicken pieces and keep aside for 1 hr.
5. Add 1/2 cup water and cook covered till chicken is tender and water is absorbed.
6. Add oil and fry till chicken pieces are well fried.
7. Add tomatoes puree and simmer till it forms a thick gravy that coats the chicken pieces.
8. Serve with steamed rice or chapathis.

Serves 4-6

Chicken Noodle Soup

Ingredients:

1 cube - chicken bouillon
1 pound - chopped, cooked chicken meat
8 cups - chicken broth
2 - eggs
4 tbsp milk
1 tsp - salt
2 cups - all purpose flour
2 cups - diced celery
1 cup - diced onion
3 cups - baby carrots, chopped
2 tsp - minced garlic
200 g - package corn kernels
salt and pepper to taste
seasoned salt to taste

Method:

1. Mix eggs and milk together until well beaten and then add salt and flour. Dough should be stiff.
2. On a floured surface roll dough out really thin, 1/8 of an inch. Let dry 30 minutes and then cut into thin slices.
3. Place on wax paper and let air dry.
4. In a large stock pot add chicken broth, celery, onion, baby carrots, and garlic.
5. Fill stock pot, 2 inches from the top with water. Simmer until vegetables are tender, about 2 hours.
6. Add chicken and corn. Season with salt, pepper, seasoning salt and chicken bouillon granules.
7. Simmer for 30 minutes, checking to see if water level has decreased. Add water if needed.
8. Bring to a boil, add noodles, stirring often. Noodles should be done in 20 minutes. Serve hot.

Serves:8
Calories: 344

Tandoori Pomfret

Ingredients:

½ kg - pomfrets
2 tsp - ajwain
2 tbsp - cream
2 tbsp - lemon juice
1 tsp - chilli powder
1 tsp - turmeric powder
2 cups - hung curd
1 tbsp - oil
salt to taste

Method:

1. Wash and make 3 or 4 deep incisions on the fishes.
2. Mix the rest of the ingredients well and rub the fishes with the paste and allow it for 1 hour.
3. Place one fish at a time onto the oven and cook covered on medium high of 80 for 12 minutes.
4. Turn the fish while mid-way through the cycle.
5. Repeat with the second fish, till the fish is crisp.
6. Serve hot with chat masala and lemon juice.

Serves:4

Nawabi Kheema

Ingredients:

250 g - thick curd, beaten
500 g - minced meat
2 - onions ground
1½ tsp - coriander powder (dhania)
3 - green elaichis, crushed
½ tsp - haldi
green chilies, chopped
1 tsp - jeera powder
2 tbsp - oil
1 tsp - each cumin seeds and fennel
½ tsp - garam masala
2 tsp - garlic & ginger paste
1 cup - peas

Method:

1. Mix the curd with next eight ingredients. Marinate for 1 hour at room temperature.
2. Put oil in dish and heat for 2 minute. Drop in jeera and fennel and cook in covered 1 minute.
3. Add ginger and garlic paste and cook for another minute.
4. Pour meat with its marinate, salt and peas. Micro high 6 minutes covered. Stir. Micro high 6 minutes. Standing time 4 minutes.
5. Garnish with garam masala and coriander leaves.

Khopra Karanji

Ingredients:

1 cup desiccated coconut, powdered
1/2 cup almonds, powdered
1/2 cup raisins, wiped clean
3/4 cup sugar, powdered
1 tsp. cardamom powder
2 pinches cinnamon powder

1 cup plain flour (maida)
1 tbsp. ghee
Water to knead

Method:

1. Mix all ingredients together, press lightly into a container.

2. Keep aside till required.

1. Mix flour and ghee well.

2. Add enough water to make soft pliable dough.

3. Keep aside.

1. Make small (4 ") rounds, not too thin not too thick of the dough.

2. Place 1 tsp. filling in one half of round .

3. Fold over the other half, sealing in the mixture.

4. Seal edges by twisting or pressing together .

5. Make all in t he same way.

6. Dry on clean cloth for 30 minutes.

7. Deep fry in hot ghee on low till light brown on both sides.

8. Drain and cool completely before storing.