CHICKEN BBQ

Preparation

Chicken with bone: 2 Kg

For Marination:

Yoghurt: 1 cup

Chilly powder : 3 Tbsp

Pepper powder: 2 Tbsp

Ginger : 1 Tbsp

Garlic: 1Tbsp

Green chillies : 4 Nos .

Soy sauce : 3 Tbsp

Initial preparations:

In a mixer , grind together all marination

ingredients to make a fine paste.

Pour it in to the cleaned chicken and mix well.

Keep it in the fridge for 2-3 hours, or even 24

hours.

Steps :

1. Make your BBQ heated up.

2. Once the heavy flame goes off, and the heat is

stable place the marinated chicken on top.

3. Cook both sides, it takes around 15-20 minutes

(approx.)

Serve with salad, bread, and grilled tomato and

onion

Tips:

Keep the chicken marinated for long to get better

taste.

CHILLY GOBI

CHILLY GOBI

Ingredients

1. Cauliflower florets- 1 & 1/2 cups

2. Ginger - chopped-1&1/2 tsp

3. Garlic- chopped-1&1/2 tsp

4. Green chilies-cut into two-2 to 3 nos ( or to

taste)

5. Onion -cubed- 1 medium sized

6. Spring onion-chopped- 1 tbsp

7. Red chili flakes-1/4 tsp( optional)

8. Capsicum/bell pepper-cubed- 1/2 of a

medium sized

9. Kashmiri chili powder-1/2 tsp

10. Black pepper powder-1/2 tsp

11. Soya sauce- 1 &1/2 tsp

12. Tomato sauce-1 tbsp

13. Sugar-1/4 tsp

14. Cornflour -1 tsp

15. Water- as required.

16. Spring onion greens- chopped- 1 tbsp

17. Salt to taste

18. Oil- as required

For batter

1. All purpose flour-3 tbsp

2. Corn flour- 3 tbsp

3. Ginger garlic paste-1/4 tsp

4. Soya sauce- 1 tsp

5. Black pepper powder-1/4 tsp

6. Salt to taste

7. Water -as required

Method

Combine all the ingredients listed

under 'for batter' to form a thick

batter.

Heat oil in a pan ,dip each

cauliflower floret into the

prepared batter and deep fry

until it turns golden brown.Drain

onto a kitchen towel.Keep aside

until required.

To prepare the sauce,heat oil in

a pan and add,ginger,garlic and

green chilies.Saute till the raw

smell leaves.

Add onion,spring onion,red chili

flakes and capsicum,cook until it

is just done.

Now add kashmiri chili powder

and pepper powder.Saute for few

seconds or until the raw smell

leaves.

Add soya sauce ,tomato

sauce,sugar,salt to taste and 1/4

cup water.Bring this to a boil.Mix

cornflour with water to form a

paste and add this to the

gravy,stirring continuously as

you do so.

Cook for about 2 minutes

( stirring continuously) or until

the sauce turns thick and

glossy .

Add the fried cauliflower

florets,mix well until

combined .Add chopped spring

onion greens.

SPICY CHICKEN LOLLIPOP

recipe:  http://youtu.be/_pbzhPB7UQc

CHICKEN BIRIYANI

Basmathi rice - 1 kg

Chicken - 1

Biriyani Masala Paste

(green chilly, cinnamon, cloves, fennel, cardamom, peppercorn) - 4tbsp

Green chilly - 10

Ginger garlic paste - 2 tbsp

Coriander leaves - 50 g

Mint leaves - 25 g

Curd - 150 ml

Tomato - 150 g

Onion - 1 kg

Black cumin seeds - 1 tsp

Cinnamon stick - 2 pieces

Bay leaves - 2

Cashew nuts kismis - 50 g

Cardamom - 5

Ghee - 200 g

Coriander powder - 2 tbsp

Milk - 500 ml

Saffron - 1 pinch

Water (For rice) - 1 litre

Method of preparation

Heat the ghee in a saucepan; saute the onions till golden brown colour and add sliced tomatoes saute well. Put ginger garlic paste, curd and biriyani masala and turmeric powder, and coriander powder. Add the chicken pieces and cook well. Soak the rice about 10 minutes and drain well. Melt the ghee in a saucepan and add in the spices and sliced onion mint, coriander leaves, cashew nuts, kismis, bay leaves and saute till brown in colour. Add milk and water. Allow to boil and then add rice. Lower the heat, cover and continue to cook for 15 minutes. Take another saucepan and place half the rice into it. And add the chicken on the top of the rice. And put the remaining rice on top of the chicken. And spread to make an even layer. Make random holes through the rice with a spoon and pour into each a little saffron milk. Place a few knobs of ghee, fried onion, cashew nuts and kismis on the surface and cover tightly.

SPANISH RICE

INGREDIENTS

2 tablespoons olive oil (can use up to 1/4 cup)

1 onion, finely chopped (about 1 cup)

1 garlic clove, minced

2 cups of medium white rice

3 cups* chicken stock (or vegetable stock if

vegetarian)

1 heaping tablespoon tomato paste or 1 cup of

diced fresh or cooked tomatoes, strained

Pinch of oregano

1 teaspoon salt

METHOD

1 Heat olive oil in large skillet on medium/high

heat. Add the rice and stir it so that the rice is

lightly coated with the oil. Cook on medium high

heat, stirring often, until much of the rice has

browned. Add the onion and cook, stirring

frequently another 3 minutes, until the onions

begin to soften. Add the garlic and cook until the

onions are translucent and softened, about a

minute more.

2 In a separate sauce pan bring stock to a

simmer. (Do this while the rice is browning to

save time.) Add tomato sauce, oregano, and salt.

Add rice to broth. Bring to a simmer. Cover.

Lower heat and cook 15-25 minutes, depending

on the type of rice and the instructions on the rice

package. Turn off heat and let sit for 5 minutes

MUSHROOM PULAV

MUSHROOM PULAV

Ingredients

Basmati rice- 1 cup 

Mushroom( sliced thick)-250 gms 

Cumin seeds-1/2 tsp 

Bay leaf- 1 no 

Cardamom pods- 2 nos 

Cloves- 4 nos 

Cinnamon stick- 2" piece 

Onion (chopped)-1 no ( medium) 

Green chilies (chopped)- 1 no ( or to taste) 

Ginger ( chopped finely)- 1/2 tbsp 

Garlic ( chopped)-1/2 tbsp 

Green peas( frozen)-1/4 to 1//2 cup 

Turmeric powder-1/4 tsp 

Garam masala-1/2 tsp 

Coriander leaves( chopped)- 1/4 cup 

salt to taste 

Oil 

Water-2 1/4 to 2 1/2 cup( appr) 

Method

Wash basmati rice,drain well and keep aside. 

Heat oil in a pan and add cumin seeds and let it splutter. 

Add bay leaf,cardamom,cloves and cinnamon ,saute for few seconds or until fragrant. 

Now add onion ,green chili,ginger and garlic.Saute until translucent. 

Add the sliced mushroom and salt,saute for about 5 to 10 minutes or until the moisture released from the mushroom is completely absorbed. 

Now add green peas,turmeric powder and garam masala.Mix well. 

Add rice and chopped coriander leaves ,Saute for about a minute. 

Now add water and salt to taste to the pan and bring it to a boil. 

Cover the pan and cook over low heat for about 15 minutes or until the rice is just done. 

Switch off the stove and fluff up the rice using a fork.Keep it covered for another 5 minutes before serving.

PRAWNS BIRIYANI

PRAWNS BIRIYANI

Ingredients:

For Marination:

Prawns- 200 gms 

Red chilli powder- 1 tbsp 

Coriander powder- 1/2 tbsp 

Turmeric powder- 1 tsp 

Salt- as required 

Oil- for shallow frying 

For Gravy:

Onions (sliced)- 2 nos 

Ginger and garlic paste- 2 tbsp 

Green Chillies (crushed)- 2 nos 

Tomatoes- 1no 

Red chilli powder- 1 tbsp 

Coriander powder- 1 tbsp 

Turmeric powder- 1 tsp 

Coriander leaves (chopped)- ½ cup 

Curd- ½ cup 

Lime juice- 2 tsp 

Oil- 2 tbsp 

For rice:

Ghee- 1 tbsp 

Basmati rice- 2 cups 

Cloves- 2 nos 

Cinnamon stick- 1 no 

Cardamom- 2 pods 

Star anise- 1no 

Salt- as required 

Water- 2 ½ cups 

Method:

Pour ghee in a pan and fry cloves, cinnamon, cardamom and anise for a while. Add rice and mix well with salt till the rice is fried little and keep this aside. 

Marinate the prawns with the ingredients to marinate and keep this for ½ an hour. Then shallow fry in oil for 5 minutes and drain. 

In a cooker, heat oil (you can also use the same oil in which we fried the prawns) add the sliced onions and fry till golden brown in colour. 

In this add the green chillies, ginger and garlic paste and stir well. Add the chopped tomatoes and cook till it becomes soft. 

Mix together the spices like red chilli powder, coriander powder, turmeric powder and mix well. 

Add the coriander powder, curd, salt and at last the fried prawns. Mix them well till everything is well blended. 

In the above add the lightly fried basmati rice, salt and water. Close the cooker and bring to full pressure and after the first whistle, simmer the flame for exactly 4 minutes and switch off the flame. 

When the cooker is cooled and all the pressure is gone, open and add the lime juice and mix with a fork lightly or else the rice will break. 

Transfer to a serving bowl and then serve this along with a bowl of raita, salad and enjoy the yummy biryani.

GHEE RICE AND SPICY BEEF ROAST

GHEE RICE AND SPICY BEEF ROAST

GHEE RICE

Ingredients:-

Kaima Rice – 2 cups

Ghee – 5-6 tbsp

Cashewnuts – 1/2 cup

Raisins – 1/4 cup

Sliced Onions – 2

Crushed ginger – 1 tsp

Crushed Garlic – 1 tsp

Cinnamon (karuvapatta)-2 pieces of 1 inch stick

Cardamom (elakka)- 4

Bay leaves(Vazhana Ila) -2

Crushed pepper corns (Kurumulagu)- 4-5

Chopped coriander leaves (Malli Ila)- 4-5 sprigs

Water – 3 and 1/2 cups

Salt – as needed

Method:-

Wash and drain the rice and keep it aside.Heat 3 tbsp of ghee in a big pan and fry half of the sliced onions until golden brown,drain and reserve.In the remaining ghee,fry cashews and raisins seperately,drain and reserve them too.Add the rest of the ghee to the pan,saute all the spices,ginger and garlic for a while and add remaining onions,fry till translucent.Now add rice and fry for 5-7 mts in medium heat,stirring continuosly.Pour water ,increase the heat to high and add salt into it.When the water starts to boil,simmer it and add the coriander leaves,cover the pan with a tight lid and cook until the rice is done and all the water is absorbed.If you feel the rice is not cooked enough ,add 1/4 cup of hot water and again simmer for 4-5 mts.Garnish with fried onions,cashewnuts and raisins.

SPICY BEEF ROAST

1.Cut the beef it into bite sized pieces and wash it well under running water.

2.Pressure cook the pieces along with turmeric powder, red chilly powder, black pepper powder, garam masala, chopped ginger (1tbsp) with out adding water (6-8 whistles).

3.Grind the dried red chillies into a fine powder in a mixer.

4.In a pan, pour 2 tbsp coconut oil and add the ginger (remaining 1tbsp), garlic, green chilly, curry leaves, onion and saute till it turns light brown.

5.Add the grinded red chillies to the pan and saute.

6.Add the cooked beef to the pan and mix it well. If needed add some more coconut oil.

7.Cover the lid and keep it in medium flame for 20 minutes. You can saute it in between.

MIXED FRUIT SALAD

MANGO LEMON ICE

MANGO LEMON ICE

Mango

Lemon juice

Mint leaves

Ice cube 

Water 

Sugar

Blend ingredients in blender until smooth.

Serve immediately.

FRESH CREAM FRUIT SALAD WITH CARAMEL TOPPING

TENDER COCONUT JUICE

Ingredients:

Tender coconut, chopped 2 inch slice- 1/2 cup

Tender coconut water- 1 cup

Milk, chilled- 3/4 cup

Sugar or honey- 1-2 tbsp

In a blender, blend together the coconut slices, coconut water, milk and sugar or honey.

FISH CHILLY

Marinate:

Ginger garlic paste: 1/2 tsp.

Lime juice: 1 tsp or half lime.

Pepper powder: 1/4 tsp.

Red chilly powder: 1/4 tsp.

Salt to taste.

For the batter:

Flour: 4 tbsp.

Cornflour: 2 tbsp.

Soya sauce: 1 tsp.

Pepper powder: 1/4 tsp.

Kashmiri Chilly powder: 1/2 tsp.

Soda powder: A fat pinch (optional).

Salt as needed.

For the sauce/gravy

White part of green onion: Chopped, about 3

sprigs.

Garlic: 3or 4 cloves, chopped.

Kashmiri Chilly powder: 1 1/2 tsp (decrease and

increase according to your tolerance)

Pepper powder: 1/2 tsp.

Soya sauce: 1 tsp.

Tomato sauce: 2 tbsp.

Sugar: 1/4 tsp.

Green chilly sauce: 1 tsp or you can add 2 green

chilies, slit.

Cornflour: 3/4 tbsp.

Water: About 1/2 cup.

Method:

Marinate fish with all under the heading

Marinate...Keep aside for at least 15 min.

Into a bowl put every thing under "For the

Batter"

And mix well....the batter should not be too thick

or too thin. The idea is to just "coat" the fish.

Dip each fish piece into the batter and fry in hot

oil......keep aside the fried fish.

In another kadai or pan, heat a 2 tbsp oil. Add

the chopped garlic (it is to induce garlic flavor

into the oil).

Then add in the chopped onions 

Stir fry it for a min or two. Add in 1 1/2 tsp of

Kashmiri chilly powder, 1/2 tsp pepper powder,

and salt. Give it a mix.

Add in 2 tbsp tomato sauce, 1 tsp soya sauce, 1

tsp green chilly sauce (or you can use 2 green

chillies, chopped) and 1/4 tsp sugar. Stir well.

Add 3/4 tbsp corn flour into 1/2 cup water and

mix until corn flour is dissolved ....pour this into

the kadai..

This will thicken when it starts to boil....at this

time check salt.

Drop in the fried fish....simmer the fire and .mix

gently because we do not want the fish to be

crumbled.

METHI CHICKEN MASALA

METHI CHICKEN MASALA

Ingredients

Chicken - 1 lb (cut into bite size pieces)
Fenugreek Leaves (Methi) - 1 bunch (about 2
cups)
Onion - 2 (finely chopped)
Green Chillies - 2
Ginger Garlic Paste - 1 tblsp
Tomatoes - 2 (pureed)
Yogurt - 2 tblsp (beaten)
Turmeric Powder - 1/2 tsp
Chilly Powder - 3 tsp
Corriander Powder - 2 tsp
Cumin Powder - 1/2 tsp
Fennel Powder - 1/2 tsp
Garam Masala Powder - 1/2 tsp
Cumin Seeds - 1/2 tsp
Fennel seeds - 1/2 tsp
Salt - as needed
Oil - 3 tblsp

Method

1. Take a heavy bottomed pan, heat the oil and
splutter the cumin and fennel seeds.
2. Add the chopped onions and saute till it turns
golden brown.
3. Add the ginger garlic paste and green chillies.
Fry for a minute till the raw smell vanishes.
4. Add the chicken pieces, beaten yogurt and salt.
Stir fry for few minutes.
5. Add all the dry spice powders (corriander,
cumin, chilly, turmeric and fennel powders).
6. Add the tomato puree and required water. If
you want a dry dish add very little water.
7. Cover and cook for about 15 minutes till the oil
seperates from the masala.
8. Finally add the methi leaves and garam masala
powder.
9. Cook for a minute and switch off.