SOFT HOME-MADE DINNER ROLLS

Ingredients :

a) All purpose flour :4 cups (approx.400 grams)
b) Dry active yeast : 2 tbsp
c) Butter : 2 tbsp (50 grams) softened
d) Sugar : 4+1 tbsp
e) Salt : half tsp
f) Milk : 11/2 cup
g) Egg : 1+1


Method :

a) In a saucepan melt the butter on low flame.
b) Add milk and 1 tbsp sugar to the butter and stir well until the liquid is lukewarm.
c) Remove the pan from heat and add yeast to the liquid and mix well.
d) Keep it covered for 10 minutes.
e) Now in a bowl place the flour, add rest of the sugar and salt and mix well.
f) After 10 minutes add an egg to the yeast mix and stir well.
g) Make a hole at the centre of the flour and add the yeast and milk mixture.
h) With your hand make a soft dough incorporating the entire flour well and knead for 2-3 minutes
    (the dough at this stage will be a little sticky)
i) Now cover the bowl with a kitchen napkin and keep in a warm place(I usually keep it inside the
   microwave) and let the dough rise to double the size for 1 hour.
j) After an hour, take out the dough from microwave and knead well to push out the air inside the dough, knead it for 4-5 minutes, it will become soft and smooth,
k) Make smooth ball and again cover the dough and let it rise for an hour like earlier.
l) After an hour, when the dough will rise to double its size, take it out from the bowl and on your work table sprinkle some flour and knead the dough to push out the air again.
m) Divide the dough into 12 equal parts and make smooth balls and place them in a baking tray and
     cover the tray and let it rise for an hour
n) Beat an egg and give the buns egg brush
o) Preheat the oven at 220 degree and bake the buns for 18 to 20 minutes or until the buns become golden brown.

LEMON PARSLEY CHICKEN WITH BOILED VEGETABLES,FRENCH FRIES

Preparation time : Half an hour


Ingredients:

a) Chicken : Boneless breast pcs-4 , or whole chicken cut into 4 pcs.
b) Lemon juice : 3 tblsp
c) Crushed black pepper : 1 tblsp
d) Fresh Perseley : (finely chopped) 3 tblsp
e) Sugar : half tsp
f) Salt to taste
g) Butter or Olive oil : 2 tblsp
h) Garlic paste : 1 and half tblsp
i)grated cheese
Method:

a) Wash and pat dry the chicken pcs.
b) Add lemon juice, garlic paste, black pepper, parsley, sugar, salt and 1 tsp melted butter or olive oil in a bowl and mix well.
c) Marinate the chicken pcs in this mixture for half an hour.
d) Heat butter or olive oil in a non-stick pan on medium heat.
e) Add chicken pcs and fry until golden brown.
f) Add the marinade and cook covered for 5 minutes.
g) Preheat oven at 190 degrees.
h) Grease an oven proof dish and grill the chicken pcs for 10-15 minutes with grated cheese, checking a few times so that the chicken pcs do not get dry.
i) Remove from oven and place the chicken pcs on a platter, serve with the marinade juice, a little pepper powder and parsley sprigs, boiled vegetables(carrot, broccolli, beans, green peas), french fries and buns.

HONEY CAPSICUM CHICKEN WITH SCHEZWAN FRIED RICE

HONEY CAPSICUM CHICKEN :

Preparation time : 20 minutes
Cooking time : 30 minutes
Serves : 4

Ingredients :

1) Boneless chicken (preferably leg portion) : 500 grms, cut into chilli chicken pcs
2) Light soy sauce : 2 tblsp
3) Red chilli sauce : 2 tblsp
4) White vinegar : 1 tblsp
5) Honey : 1 tbsp
6) Onion : 2 medium, cut into cubes
7) Capsicum : 1 large, cut into cubes
8) Garlic : 1 tblsp (crushed)
9) Oil : 3 tblsp
e.g. If you use dark soy sauce then use 1 tblsp and check the salt, in case of light sy sauce do not add salt to the chicken, add a little salt only when you saute the onion and capsicum.

Method :

Marinate the chicken pieces with soy sauce, red chilli sauce and vinegar for 15 minutes. Mea-stick  pannwhile cut the vegetables in cubes.

1) Heat 2 tblsp oil in a non-stick pan
2) Drain the chicken pcs from marinade and fry till golden brown
3) Remove fried chicken from pan
4) Add remaining oil to the pan
5) When the oil is heated add crushed garlic and saute a little. Keep a watch so that the garlic donot get brown.
6) Add onion and capsicum cubes and saute, add a little salt at this time.
7) Add the fried chicken with the marinade and cook for a while.
8) Add honey and stir
9) In half cup water add 2 tsp cornflour and mix well, add to the chicken and stir well.

Serve hot with schezwan rice.


SCHEZWAN FRIED RICE :

Ingredients :

1) Basmati rice : 3 cups
2) Garlic : 2 tblsp crushed
3) Schezwan paste : 2tblsp
4) Dry red chilli : 2-3
5) Egg : 3
6) Spring oinion : 1 bunch
7) Oil : 4 tblsp
8) Salt : to taste

Method :

1) Parboil rice with salt. When done drain and keep aside
2) Beat eaggs with salt
3) In a wok add one tblsp oil and heat
4) Add eggs to the oil and make a scramble
5) Add remaining oil to the wok
6) Add crushed garlic and saute until golden brown
7) Add schezwan sauce and stir well
8) Add rice to it and mix well
9) Cut red chillies into thic pcs, cit the spring onions with green part finely
10) Add red chillies, eggs and spring onion to the rice and mix well, and serve hot with capsicum chicken or chicken preparation of you choice.

TANDOORI ALOO

Preparation time : 30 minutes
Cooking time : 20 minutes

Ingredients :

Baby potatoes : 500 grms
Ginger paste : 1tsp
Garlic paste : half tsp
Tandoori masala : 11/2 tsp
Turmeric powder : 1/4 tsp
Garam masala powder : 1/2 tsp
Kashmiri red chilli powder : 1/2 tsp
Yoghurt : 2tblsp
Salt to taste
Sugar : 1/4 tsp
Butter : 1/2 tblsp(melted)

Method :

1) Boil and peel the potatoes, prick the potatoes with a fork
2)In a bowl mix all the ingredients except potatoes and make a smooth paste
3) Add potatoes and keep aside for half an hour
4) Preheat oven at 220 degrees
5) Arrange the marinated potatoes in an oven safe dish and grill for 10 minutes or until the potatoes are golden brown.
6) Serve with parathas

e.g. you can make it in a microwave in grill or grill-covection combi mode.

PAN ROASTED CHICKEN

Preparation Time : 30 Minutes
 Cooking time : 45 minutes
Marination time : 4-5 hrs


Ingredients :

1. Chicken : 1kg., cut into 8 pcs
2. Garlic paste of one large garlic
3. Malt vinegar : 2 tblsp
4. Soy sauce : 1 tblsp
5. Worcestershire sauce : 1 tblsp
6. Tomato ketchup : half cup
7. White pepper powder : 2 tsp
8. Black pepper powder : 1 tsp
9. Sugar : 2 tsp
10. Salt to taste.

Marination:

In a bowl mix all the ingredients except ketchup and sugar, with chicken and marinate for atleast 4-5 hrs.

METHOD :

1. In a nonstick pan heat 2 tblsp white oil on medium heat.
2. Add sugar and caramelise (keep watch so that the sugar does not get too much caramelised )
3.Meantime add ketchup to the chicken and mix well
4. now add the chicken pcs in the pan and fry on medium heat till golden brown
5. Add the marinade  and salt, mix well and cook covered till the chicken is well cooked
6. If the gravy is too thin then reduce the gravy.
7. Serve the roasted chicken with buns, finger chips and salad of your choice

MUTTON KOSHA (WITHOUT ONION)

Preparation time : 1/2 hour
Cooking time : 2 hrs

INGREDIENTS:

1) Mutton (with bone) : 1 kg (cut into medium pcs)
2) Ginger paste : 3tblsp
3) Garlic paste : 2tblsp
4) Corriander powder : 2 tblsp
5) White pepper powder : 2tsp (optional)
6) Kashmiri red chilli powder : 11/2 tblsp, Turmaric pd:2tsp
7) Green chilli paste : 1 1/2tsp
8) Salt : 2 tsp
9) Sugar : 1 tsp
10) Tomato : 3 large cut into cubes
11) Garam masala powder : 1tsp
12) cardamom : 5-6
13) Cinnamon stick : 2 inch
14) Bay leaves : 3
15) Corriander leaves and slited green chilli for garnishing
16) Ghee : 1tblsp
17) Mustard oil : 3tblsp

METHOD:

1) Wash Mutton pcs and drain the water. Add Kshmiri red chilli powder,white pepper powder and turmeric powder to the mutton and keep aside for half an hour.
2) Inthe meantime make a paste of ginger garlic and green chilli.
3) In a heavy based non stick sauce pan heat 3tblsp of mustard oil.
4) When the oil is heated add 1 tsp sugar and caramelise on medium heat, keep a watch so that sugar do no not get burnt.
5) Add cubed tomatoes and a little bit of salt and cook covered until they become soft.
6) Now add ginger-garlic-chilli paste and coriander powder and fry the masala until oil leaves from it.
7)Add bay leaves, cinnamon and cardamoms and the mutton.
8) Fry until the rawness of mutton completely disappear.
9) Now add salt and mix well.
(Uptil now cook the mutton on medium heat, now simmer the gas and cover the pan and cook slowly
until mutton become soft and tender, turning intermitently)
10) When the gravy thickens add ghee and garam masala powder and mix well. Cover and give 5 minute's standing time.

Serve garnished with fresh corriander leves and slitted green chillies. This dish goes well with chapaties, parathas or fried rice.

FISH CUTLET(FRY)

Preparation time : 15 minutes
Marination time : 30 minutes


Ingredients:
 1) Fish(Calcutta Bhetki) fillets : 10 (English or regular cut)
2)Lemon juice  : 1 tblsp
3)Salt to taste
4) Ginger paste : 1 1/2 tsp
5) Garlic paste : 1 tblsp
6) Green chilli paste : as per your taste
7) Roasted cumin powder : 1tsp
8) Garam Masala powder : 1/2 tsp
9) Corriander leaves : half a bunch
10) Eggs : 2 beaten
11) Bread crumb, oil for deep fry

Method:

1) Wash and pat dry the fillets
2) Marinate the fillets with salt and lemon juice for 10 minutes
3) Drain the excess water from the fish and add all the ingredients except eggs and bread crumb.
4)Make a paste of coriander leaves or you can finely chop them and add to the marination
5) Marinate for 20 minutes
6) In the meantime beat 2 eggs with salt
7) Now dip the fillets one at a time in egg and roll them in bread crumb shaping the sides properly and neatly. follow the method once more. This is called double coating.
8) In a frying pan heat oil. Don't over heat the oil, deep fry the cutlets on medium flame until golden brown. Serve with salad and sauce

NOTE: There is an alternative marination which is an European style -
Marinate the fillets with salt, lemon juice of same qty as above, add 1tsp Mustard powder(english preferably), 2 cubes of cheese grated, 1 tsp black pepper powder, 1/2tsp white pepper powder,
Marination time is same and coat the fillets once in the same process as above and shallow fry them.Serve the cutlets with boiled vegetables and Jacket potato.You can fry the cutlets in oil mixed with 1 tblsp butter.

ZAFRANI PULAO

Preparation time: 1/2 hr
Serves : 4


Ingredients:

1) Basmati rice : 3 cups (washed and soaked in water for half an hour)
2)Ghee : 2tblsp
3)Cashew nuts : a handful
4)Raisins : a handful
5)Milk: 1/2 cup (warm)
6)Zafran : 2 pinches
7)Kesari food colour : a pinch(optional)
8)Sugar: 1 1/2 tblsp
9)Salt to taste, whole garam masala(cinnamon,cardamom,clove) and 2 bay leaves

10) Keora and Rose water: 1 tsp each

Method:

1)Half cook the rice adding salt to taste,in the meantime soak zafran and kesari colour in milk
2)Drain the water and spread the rice in a thali
3)In a heavy based kadai add ghee and heat it
4) Add whole garam masala
5)Add cashew and raisins and fry a little
6)Now add the cooked rice and mix well on medium heat
7)Add bay leaves, sugar,mix well
8)Now add the zafrani milk and a llittle hot water and cover (don't stir the rice after add zafran)
9)Simmer for 5 minutes
10)After 5 minutes open the lid and mix the rice with light hand, add keora and rose water, mix well and put off the flame.Give a standing time of 5 minutes putting lid.

Seve hot with Meetha Korma or Meat of your choice.

MUTTON MEETHA KORMA

Preparation time : 1/2 hr
Marination time: 24 hrs
serves: 4


Ingredients:
1)Mutton : 1kg (cut in big pcs)
2)Onion:4 large
3)Ginger paste:3tblsp
4)Almond paste:2tblsp
5)Cashew paste:2tblsp
6)Raisin paste : 3tblsp
7)Hung curd : 200grms
8)Sweetened curd(Misti doi):10grms
9)whole garam masala : 2"stick of cinnamon, 6-7 green cardamon,1tsp whole black pepper
10)Bay leaves
11)Keora water(optional): 1 tblsp
12)Beresta(fried onion):one large cut into thin slices
13)Ghee : 5 tblsp
14)White oil: 3tblsp
15)Sugar: 3tblsp
16)Salt to taste

Method:

1) Cut,wash and pat dry the mutton pcs
2) Make a paste of 4 onions
3) Take out the juice of half onion paste and ginger paste
4) In a bowl add mutton, ginger-onion juice,rest of the onion paste,raisin paste, hung curd,one stick cinnamon,two bay leaves amd one tblsp ghee and mix well.
5)leave the mutton in refrigerator for marination (24hrs)

Cooking:

1)In a heavy based vessel add 2 tblsp ghee and fry the thinly sliced onion until golden brown and strain, keep it aside for garnishing
2)Now add white oil and rest of the ghee
3)Add whole garam masala and bay leaves
4)Add sugar to the ghee and caramelise(keep watch so that suger doesn't get burnt)
5)Add mutton pcs and fry
6) when the mutton changes colour add the marinade little by little and cook until the entire marinade is used
7) Now add chashew and almond paste and salt and slow cook the mutton covered and simmering the flame.
8)When mutton becomes tender open the lid and dry the gravy a little more on high flame stirring it frequently so that it doesn't get stuck add the bottom
9)beat the misti doi and add to the korma
10)Remove from flame and add keora water and fried onion and give a standing time for 5 minutes covering the vessel

Serve with Zafrani Pulao

Note:You can cook it in a pressure cooker.

CHICKEN BOTI KEBAB

Preparation time: 15 monutes
Marination time: 2-3 hrs
Serves: 4

Ingredients:
1) Boneless chicken: 1kg
2)Ginger paste: 2tblsp
3)Garlic paste: 1tblsp
4)Onions: 3large+1large(all cut into slices)
5)Green chilli : 3-4
6)Hung curd: 200grm.
7)Red Chilli powder:0ne tblsp
8)Turmeric powder: 1tsp, salt to taste
9)Corriander powder: 2tblsp
10)Garam masala powder:1 tsp
11)Meetha attar :2drops(optional)
12)Mustard oil:2tblsp
13)Lime juice: 2tblsp
14)Fresh Corriander leaves for garnishing

Method:

1) Cut the chicken into small cubes.Wah and pat dry the chicken pcs.
2)In a bowl add all the ingredients except one onion, corriander leaves and green chillies and mix well.
3)Add the chicken pcs to the marinade and mix well
4)Marinate the chicken for 2 to 3 hrs.
5)Now put the chicken with marinade in a kadai and cook it on high flame for 5 minutes turning the chicken occasionally
6) After 5 minutes,simmer the flame and let the chicken cook covered until it is done.
7) uncover the vessel and again on high flame reduce the water stirring every now and then.
8)when the chicken becomes dry but moist remove from flame.
9)Now place the kebabs in an oven proof dish and grill for 5-6 mnts.
10) Garnish with onion rings, corriander leaves and slitted green chillies, and lime juice

Serve hot with Your choice of Roti or Paratha.

CHICKEN CHUTNEY BIRIYANI

CHICKEN CHUTNEY BIRIYANI

Ingredients:
Boneless chicken 750 grms (cut into small square pcs)
Basmati rice 31/2 cups washed and soaked in water for 30 minutes
Onion 2 large(cut into thin slices) and 2 medium for paste

ginger 1 1/2 inch, garlic one whole pod, corriander leaves half of a small bunch
mint leaves one tblsp, green chilli 2-3
yogurt 1/2 cup
chilli powder 1 tsp
corriander powder 1 tblsp
garam masala powder one tsp
whole garam masala - one inch cinnamon, 5 cardamoms, one tsp whole black pepper,
                                    1/2 tsp shahi jeera and 2 bay leaves
saffron 2 pinches dissolved in 1/2 cup of luke warm milk
ghee 4 to 5 tblsp
white oil 3 tblsp
keora and rose water 1 tblsp each

Method:
wash chicken thoroughly and dry the pcs.Make a paste of onion,ginger,garlic,corriander and mint leaves and green chillies.Marinate the chicken with this paste mixed with yogurt and one and 1/2 tsp salt,red chilli powder,garam masala pd for half an hour. Meanwhile in a pan add enough water to boil the soaked rice.
when the water boils add the whole garam masalas and bay leaves, add 3 tsp salt. After 1 minute add the soaked rice and when the rice is half cooked drain the water and spread the rice on a thali.Now heat a heavy bottom pan and add 3 tblsps oil and hald tblsp ghee. when hot fry the sliced onion until its golden brown. strain fried onions and keep aside. Now in the same oil add the marinated chicken with the marinade and add corriander powder at this time. Cook the chicken over medium flame uncovered and stirring periodically until the chicken is 3/4 done and gravy is reduced  to a coating consistency. Now arrange the biriyani for dum.Take a micro or oven safe bowl with lid.Grease the bowl with one tblsp ghee.Now divide the rice in 2 parts. put one part in the bowl, over it arrange the chickenwith gravy, add half the fried onion, cover the chicken with rest of the rice.Now top the rice with rest of the fried onion,then add one by one saffron milk,rose and keora water and half tspgaram masala pd. Cover the bowl and micro on high powe for 3 minutes the on medium power for ten minutes, give 5 minutes standing time. Serve the biriyani garnished with fresh chopped corriander and raita of you choice. If you make the biriyani in an oven then pre-heat the oven at 180C and cook for 20 minutes.