MARBLE CAKE RECIPE

120 gms melted Butter 3 Eggs 160 gms Sugar 60 gms Cocoa Powder 200 gms Flour (Maida) 1/2 cup milk 1 tsp vanilla Essence

Mix the flour and the baking powder. Cream together the butter, essence and sugar. Add the eggs one at a time and beat till mixture is smooth and sugar gets blended well. Now mix the flour and milk alternately in the mixture. Mix well till the batter is smooth. Divide this batter into 2 parts. In one portion add cocoa powder. Grease and line a 8 inch baking tin. First pour the 1 layer in tin then the second and continue this process alternatively. Bake this tin in a preheated oven at 180 - 200C for 15 min and then reduce temperature and bake for another 10 min or until the cake gets golden on top. Cool the cake and invert it on a dish.

Spicy Chicken Fingers Recipe

Ingrediants for Spicy Chicken Fingers Recipe:

Chicken - 250 gms, julienned
Egg - 1/2, whisked
Oil - 1 tsp
Cornflour - 2 tsp
Ginger - 1 one inch piece, chopped
Oil - 1 tsp
Ajinomoto - 1 tsp
Oil for deep frying
Spring Onions - 2, chopped
Garlic - 3 cloves, chopped
Chinese Wine - 1 tsp
Five Spice Powder - 1/2 tsp
Green Chillies - 5, chopped
Salt to taste
Black Peppercorns - 1 tsp, crushed
Directions to make Spicy Chicken Fingers Recipe :

1.FIrst Marinate chicken with the salt, egg, cornflour, oil and ajinomoto. Keep aside.
2.Take a pan and heat the oil in that.
3. Deep fry marinated chicken pieces.
4. Remove and keep aside.
5. Add the garlic,ginger,spring onions and green chillies in the pan.
6. Saute for a more than 2 minutes.
7. Add fried chicken along with the five spice powder, black peppercorns and toss well.
8. Stir in the Chinese wine and remove from the heat. 

MISSI ROTI RECIPE

Ingrediants for MISSI ROTI RECIPE:  150 gms Wheat flour 1/2 tsp Ajwain 1 tsp Dhaniya Powder 250 gms Besan 1/2 tsp Jeera 3 tbsp Ghee 1 tsp Red chilly powder 1/2 tsp Kaala Jeera 1 tsp Salt

Directions to make MISSI ROTI RECIPE :  Mix wheat flour and besan together. Add oil, salt, red chilly powder, dhaniya, jeera, kala jeera and ajwain. Mix well. Make a stiff dough. Roll into the small and thick rotis and roast. Brush missi roti slightly with the melted ghee. Serve hot with the Shahi Gatte.

Chicken Tikka Masala Recipe | North Indian Recipes | Recipes | How to make Chicken Tikka Masala | bharatdesi.com

Chicken Tikka Masala Recipe | North Indian Recipes | Recipes | How to make Chicken Tikka Masala | bharatdesi.com

Puneri Daal

Ingrediants for Puneri Daal:  1 cup split Yellow Lentil (Toor dal) 4 tblsp fresh grated Coconut (Nariyal) 1 tsp Turmeric Powder (Haldi) 1 tsp Cayenne Powder 2 tsp Goda Masala 2 tsp grated Jaggery 1 tsp Black Mustard seeds (Rai/Sarson) To taste Salt (Namak) 1 tsp Cumin Seed (Jeera) A pinch of Asafoetida (Hing) Few Curry Leaves (Kari Patta) 2 tblsp chopped Coriander Leaves (Dhania Patta) 1 tblsp Oil

Directions to make Puneri Daal :  Clean, wash and drain the lentils. Simmer lentils in double their quantity of water until soft. Add all the spices, coconut, jaggery and salt. Simmer for a movment and remove from heat. Heat the oil in separate pan and add mustard seeds, allow them to pop and then add the cumin seeds, asafoetida and curry leaves. Stir for few seconds. Pour this over cooked lentil, mix well. Serve hot, garnished with chopped coriander leaves. Goes well with boiled rice. Serve hot with the tamarind chutney.

Carrot Pineapple Cake

Ingrediants for Carrot Pineapple Cake : 

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 3/4 cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple, drained

1 (8 ounce) package cream cheese
1/4 cup butter, softened
2 cups confectioners' sugar



Directions to make Carrot Pineapple Cake : 


First heat the oven to 350 degrees. Grease and flour a 9x13 inch pan.
Add and Mix flour, baking soda, baking powder, salt and cinnamon. Make a well and in the center add sugar, oil, eggs and vanilla. Mix the content with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.
Fill into 9x13 inch pan. Bake at 350 degrees for upto 45 minutes. Don't panic, the center will sink a little.Put in a cool plase.
After the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy

PANEER PAKORA

Ingrediants for PANEER PAKORA: 

250 gms Paneer
1/2 cup Water
1-2 Chopped Green Chillies (Jalapeno)
2 tsp Oil
1 cup Chickpea Flour (Besan)
1/2 tsp Red chili powder
1 1/2 tsp Salt

Directions to make PANEER PAKORA : 


Mix first set of ingredients well.
Beat in a blender for 4to5 min to incorporate air (this will make the batter fluffier).
Let batter rest 1/2 hour in a warm place
Cut the paneer into thick cubes.
Sprinkle little salt, chili powder on the cubes
Deep fry in oil that is heated to 375°.
Drain on the paper towels and serve hot immediately.
Serve paneer pakora with the coriander or mint chutney

CHICKEN KOFTA IN WALNUT GRAVY

Ingrediants for CHICKEN KOFTA IN WALNUT GRAVY : 

4 cup chicken stock
2 green cardamoms
a pinch garam masala powder
1 tblsp garlic paste
1/2 walnuts
400 gms chicken (minced)
2 tblsp fresh cream
2 medium onions
sal t to taste
1 tblsp oil
2 tblsp tomato paste
1 tblsp ginger paste
4 green chillies
1 tsp red chilli powder
1/2 tsp cumin powder


Directions to make CHICKEN KOFTA IN WALNUT GRAVY : 


Combine chicken mince, red chilli powder, cumin powder, garam masala powder and salt.
Mix thoroughly.
Using a tablespoon, divide into equal portions.
Roll each portion into a ball.
Bring chicken stock to boil, crush the green cardamoms and mix in to the chicken stock.
Mix in chicken balls to the boiling stock, lower heat up and continue to stir fry until the chicken balls are cooked and stock has almost evaporated.
Keep aside.
Wash and cut green chillies.
Boil walnuts and then grind in to a paste.
Take off and boil onions, remove and grind to a paste.
Heat up oil, mix in boiled onion paste, stir fry until oil begins to separate, mix in ginger, garlic paste, cut the green chillies stir fry for a 1 to 2 minutes.
Add in tomato paste then bring to a boil.
Mix in walnut paste and stir to mixed well.
Lower the heat, mix in fresh cream, stirring continuously.
Mix in the koftas and bring to a boil for a while, adjust salt.
Serve hot.

Orange Squash

Ingrediants for Orange Squash: 

1 litre juice
750 c.c.water
1.500 kgs sugar
2.5 gms KMS (potassium Meta Bisulpite)
40 gms citric acid
4 tsp essence

Directions to make Orange Squash : 


Wash the fruits, extract the juice and measure.Make liquid(syrup) with water and sugar .
Add citric acid. Heat it till sugar dissolves.
Filter through thin cloth, cool, add essence
and colouring.
Mix syrup in the juice and stir well.
Dissolve KMS in hot water and the bottle same at once.

Chicken Soup

Ingrediants for Chicken Soup: 

500 gms chicken bones
100 gms boneless chicken
(Skinned)
30 gms all purpose flour
1 tsp garlic, chopped
1 tsp oil
1 tsp white pepper powder
½ tsp cumin seeds
2 green chilies
2 bay leaf
½ tsp garam masala powder
salt to taste.

Directions to make Chicken Soup : 


Clean and wash the chicken bones.
wash and cut the chicken into small pieces
Put the chicken pieces in a deep pan. Add 1¼ liters water, chopped garlic, bayleaf, slit the green chillies and bring it to a boil.
Boil for half an hour. Strain and keep aside.
Heat oil in a pan. Put the cumin seeds when it crackle put flour, cook for a 1 minute on a slow flame and then add reduced chicken stock, chicken pieces, white pepper powder, garam masala powder and salt.
Bring it to a boil and serve. 

Coca Cola Chicken

Ingrediants for Coca Cola Chicken: 

1 whole chicken
2 tbsp garlic paste
4 tbsp ginger paste
4 tbsp cummin powder
2 tbsp coriander powder
5 tbsp soya sauce
2 tbsp thick soya sauce
2 tbsp onion paste
4 pcs cloves
2 pcs clove flowers
200 ml coca cola
3 cups water
6 tbsp corn oil
1 cinnamon stick
1 tbsp salt

Directions to make Coca Cola Chicken : 


First Clean the chicken and cut into the small bite sizes.
pour the oil in a wok then fry the cinnamon stick, cloves and cloves flower.
when it pops, put the ginger, garlic, onion paste, fry till aroma rises
Then put the cummin and coriander powder in a low fire ,fry well.
After 5 minutes put the chicken in the wok and mix well.
Pour 3 cups of water,1 tbsp salt and cover it.
Cook till chicken becomes tender.
Put thin and thick soya sauce cook for 5 minutes.
Lastly pour the coca cola into gravy and serve it with the plain rice.

Carrot and Paneer Toast ( Low Calorie Healthy Cooking)

Ingrediants for Carrot and Paneer Toast ( Low Calorie Healthy Cooking):

3/4 cup grated carrot
50 gms grated low fat paneer
1/4 tsp chopped green chillies
1 tbsp finely chopped tomato
3 brown bread slices
1 tsp chopped coriander (dhania)
1 tsp low fat butter
salt to taste

Directions to make Carrot and Paneer Toast ( Low Calorie Healthy Cooking) :


Toast the bread slices in a bread toaster.
Combine the carrot, paneer, tomato, green chilli, coriander, butter and salt in a bowl, mix well.
Divide into three equal portions.
Place one portion of mixture on each toast.
Heat in the oven for a few minutes till they turn light brown in colour and crisp.
Serve hot

Stuffed Idli Recipe

Ingrediants for Stuffed Idli Recipe: 

2 cup semolina (suji)
1/2 tsp salt (namak)
1 cup sour curd (dahi)
10-12 curry leaves (kadi patta)
1 tsp mustard seeds (rai)
2 tsp oil
For Stuffing :
1/2 tsp salt (namak)
1 cup pea seeds (matar)
1 tsp meetha soda
1/2 tsp red chilly powder (lal mirch)
a pinch turmeric powder (haldi)
1 tsp oil
1/2 tsp coriander powder (dhania)


Directions to make Stuffed Idli Recipe : 


How to make stuffed idli:
Mix the salt and dahi in suji and make it thick batter using water.
Cover it and leave for 1 hour.
Boil alu, peel and mash properly.
Boil matar also and mash them.
Heat oil in a pan and add alu, matar, namak, lal mirch, haldi and the dhania powder and fry over one minute.
Heat the oil again and crackle rai, curry leaves in it.
Then add meetha soda.
Add this to the idli mixture.
Now grease idli mould with the oil and put a little of the above mixture in it.
Then put alu mixture.
Then again put the idli mixture to cover the stuffing.
Boil the two glass of water in a pressure cooker and place idli mould in it.
Cover it and let it whistle.
Cook at high flame over 10 minutes and then remove it from the flame.
Open the cooker and take out idli mould after 2 minutes.
Serve the hot idlis with coconut chutney or sambhar.

Crispy Vegetable Pakoras

Ingrediants for Crispy Vegetable Pakoras: 

1 cup chickpea flour
1/2 teaspoon garam masala
1 teaspoon salt
1/2 teaspoon ground turmeric
2 onions, sliced into rings
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
2 cloves garlic, crushed
3/4 cup water
1 quart oil for deep frying
1/2 head cauliflower florets

Directions to make Crispy Vegetable Pakoras : 


Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.
Make a well in the center of the flower. Gradually pour the water into well and mix to form a thick, smooth batter.
Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).
Coat cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.

Blackened Chicken

Ingrediants for Blackened Chicken: 


1/8 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon dried thyme
1/8 teaspoon ground white pepper
2 skinless, boneless chicken breast halves
1/8 teaspoon onion powder


Directions to make Blackened Chicken : 


Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over the high heat for 5 min untill it is smoking hot.
Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with the cooking spray on both sides, then coat the chicken breasts evenly with spice mixture.
Place the chicken in hot pan, and cook for one minute. Turn, and cook 1 minute on other side. Place the breasts on prepared baking sheet.
Bake in preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.

Pumpkin Ginger Cupcakes

Ingrediants for Pumpkin Ginger Cupcakes: 

2 cups all-purpose flour
1 (3.4 ounce) package instant butterscotch pudding mix
1 tablespoon ground cinnamon
1/4 teaspoon salt
2 teaspoons baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/3 cup finely chopped crystallized ginger
1/4 teaspoon ground cloves



1 cup white sugar
1 cup butter, room temperature
1 cup packed brown sugar
4 eggs
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla extract


Directions to make Pumpkin Ginger Cupcakes : 


Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and the crystallized ginger in a bowl; set aside.
Beat the butter, white sugar, and the brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be the noticeably lighter in color. Add the eggs one at a time, allowing the each egg to blend into the butter mixture before adding the next. Beat in vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing untill the just incorporated. Pour the batter into prepared muffin cups.
Bake in the preheated oven until the golden and tops spring back when lightly pressed, about 20 minutes. Cool in the pans for ten minutes before removing to cool completely on a wire rack.

KOKUM AND ANAR SLUSH

Ingrediants for KOKUM AND ANAR SLUSH: 

Kokum syrup: 1 1/3 cup

Pomegranate pearls: 4 tablespoons

Salt: 1/2 teaspoon

Roasted cumin powder: 2 teaspoons

Black salt (kala namak): 2 teaspoons

Sugar: 8 tablespoons

Crushed ice: 4 cups

Lemon: 1

Powdered sugar: 4 tablespoons

Directions to make KOKUM AND ANAR SLUSH : 


Place the some pomegranate pearls into a blender container. Add kokum syrup, salt, roasted cumin powder, black salt and ice and blend till slushy. Quarter lemon and rub one quarter along the rim of stemmed glasses. Place powdered sugar in a plate and dip the rim of the glass in it to give the glass a frosted effect. Pour the mixture into the prepared glass and serve cool and immediately.

BHUNA KUKDA

Ingrediants for BHUNA KUKDA : 


Chicken :1 kilogram

Garlic :12 cloves

Cloves: 4-5

Whole dry red chillies 20

Green cardamoms 4

Cinnamon: 2 inch stick

Turmeric powder: 1 teaspoon

Salt to taste

Mustard oil: 2 tablespoons

Cumin seeds 1 teaspoon

Yogurt: 1/2 cup

Fresh coriander leaves, chopped 1/2 cup

Directions to make BHUNA KUKDA : 


Grind together garlic, red chillies, cloves, green cardamoms, cinnamon and the turmeric powder to a fine paste. Apply this paste and the salt to the chicken pieces and allow to marinate for two hours in the refrigerator. Heat oil in a pressure cooker, add cumin seeds, when they begin to change the colour add the marinated chicken pieces and sauté on over(high) heat. When all the moisture has evaporated, add yogurt with half a cup of water. Close the cooker and cook under pressure till the two whistles are given out. Open the lid when pressure has completely reduced. Adjust the salt and stir-fry till the masala coats the chicken. Serve hot, sprinkled with coriander leaves

Dood Peda

Ingrediants for Dood Peda:

3 tsp lemon juice
1 bottle soda
3 strawberries, sliced
4 tsp sugar, powdered
2 tbsp orange juice

Directions to make Dood Peda :


Heat the milk on medium flame and allow it to boil.
Then stir constantly till it becomes khova is formed.
Mix sugar. Lower the flame.
Continue stirring till mixture thickens and leaves the sides of the vessel.
Drop a sample of mixture on a plate, and press between the finger and thumb, when cool.
If it does not stick, remove from flame. Add cardamom powder.
Mix well. Take small part on palm and shape into the round balls.
Flatten a bit. Lay them on a plate smeared with the ghee.
Store in a container, when cool.

Mutton Biryani

Ingrediants for Mutton Biryani: 

basmati rice - 1kg
mutton - 1kg
ginger - 50gm
coriander powder - 3
garlic - 50gms
onions - 500gms
green chillies - 100gms
teaspoon
turmeric powder - 1
red chilli powder - 1/2
teaspoon
teaspoon
tomato - 300 gms
fresh coconut - 1/2 cup
poppy seeds - 2teaspoon
coriander leaves - 1small
bunch
curd - 1 curd
mint leaves - 1 small bunch
lime juice - 4table spoon
ghee - 5 table spoon
cashew nuts - 50 gms
oil - as required
raisins - 50gms
garam masala powder - 2
salt - to taste
teaspoon


Directions to make Mutton Biryani : 


for mutton biryani recipe:take washed onions and Slice them , grind green chillies,
ginger and garlic as a paste as well as Grind poppy seeds
and fresh
oconut and keep aside. Chop the
coriander leaves and the mint leaves.
Take oil in pressure cooker and heat them and 3/4 of sliced onion
and fry till transparent. Add ginger,
garlic and green
chillies to the boiled oil and fry for 2- 3 minutes as well as add
the coriander powder, chilli powder,
turmeric powder,
garam masala, and saute for some
time and add the chopped tomatoes
and fry for
some time.Then add the mutton and fry
for a few minutes and add curd and
salt .cover the
cooker and cook on medium fire for 15 -
20 minutes.when mutton is cooked
add the ground
poppy seeds and coconut and heat
for few minutes and keep aside.
Wash and drain the
water from the rice. Heat ghee and
add rice and fry for 4-5 minutes. Add
salt and double
quantity of water and cook till the
rice is cooked.
Remove from fire. Heat heavy-
bottomed vessel and fry onions,
cashew nuts, and raisins
and keep aside. Take a vessel and
pour some rice and spread little
coriander, mint
leaves, lime juice and fried onion and
cashew nuts and raisins. Put one layer
of mutton
over that and repeat the process till
all rice and mutton are over.preferably
do three layers.
Cover with a heavy lid and put dish in
oven or place some coals on top for
10 minutes.
serve hot combine with mirchi ka salan.

Chicken Fry

Ingrediants for Chicken Fry:

2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast halves
1 onion, sliced
1 teaspoon ginger garlic paste
2 green chile peppers, chopped
3 teaspoons ground coriander seed
1 teaspoon garam masala
1/2 teaspoon ground turmeric
1 teaspoon chili powder
1 pinch ground nutmeg
1 tablespoon fresh chopped cilantro, for garnish
salt to taste

Directions to make Chicken Fry :


Heat oil in a pan. Add onions, green chilies, garam masala powder, ginger and garlic paste and fry until onions turn golden brown. Add chicken pieces, turmeric, nutmeg, pepper,chili powders and let cook for 5 to 6 min. Add the salt and the additional coriander powder to taste and cook until done, and serve.

STRAWBERRY SHAKE

Ingrediants for STRAWBERRY SHAKE : 

1 cup fresh Strawberries
To taste Sugar (Cheeni)
4 cup Milk (Doodh)
Ice -cubes

Directions to make STRAWBERRY SHAKE : 


Wash the strawberries properly and remove the stems.
Blend the strawberries and little milk together in a blender until crushed properly into a smooth paste.
Add the remaining milk, sugar and crushed ice.
Blend strawberries again for another 30 seconds or so.
Served chilled in glasses.
Note : If the strawberries are not available, strawberry essence can be used.

CHOCOLATE ANGEL CAKE

1/4 cup Cocoa Powder
3/4 cup Fine Wheat Flour (Maida)
1 1/2 cup Granulated Sugar
1/4 cup Hot Water
1/4 tsp Salt
1 tsp Cream of Tartar
12 Eggs White

Take a bowl and mix cocoa powder and hot water and keep aside.
Preheat the oven at 350F
In a separate bowl sift together flour, 3/4 cup sugar, salt and keep aside.
Take the eggs and beat it till foamy and then add cream of tartar.
Beat till the mixture forms peak.
In egg mixture add the remaining sugar.
Now then gently add half the sifted flour.
When it completely mixed add the remaining half of flour.
Now pour the some of this mixture in the cocoa powder mixture and stir well.
When done pour this eggs cocoa mixture back to remaining egg flour mixture.
Mix lightly.
In an ungreased dish pour this mixture.
Bake this dish for 50 minutes.
When baked completely let it cool.
Then with help of a knife invert it on a plate.
Serve it with the fresh berries and vanilla ice cream.

INDIAN BUTTER CHICKEN

Ingrediants for INDIAN BUTTER CHICKEN: 

1/4 pint/150ml natural yogurt
2 ounces/50g ground almonds
1/4 tsp ground cloves
1/4 tsp crushed bay leaves
1/4 tsp ground cinnamon
4 green cardamom pods
1 tsp garam masala
1 1/2 tsp chili powder
1 tsp ginger pulp
1 tsp garlic pulp
14 ounce/400g can tomatoes
1 1/4 tsp salt
2 pounds/1kg chicken, skinned, boned and cubed
3 ounces/75g butter
1 tbsp corn oil
2 medium onions, sliced
4 tbsp cream
2 tbsp fresh coriander, chopped

Directions to make INDIAN BUTTER CHICKEN : 


Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and the salt in a mixing bowl and blend together thoroughly.
Put chicken into a large bowl and pour over the yogurt mixture.
Set aside. Melt the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add chicken mixture and stir-fry for about 7 to 10 minutes.
Stir in half of the coriander and mix well. Pour over cream and stir in well. Bring to the boil. Garnish indian butter chicken with the remaining chopped coriander to serve the hot chicken curry.

CHILLI PANEER

Ingrediants for CHILLI PANEER:

350 gms Paneer
2 tsp Salt
1 Egg
Oil for frying
1 tsp Ginger-Garlic Paste
1/2 cup Corn Flour
2 tbsp Sliced Green Chillies
1 tbsp Soya Sauce
1/4 tsp Ajinomoto
2 tbsp Vinegar
2 cups Coarsely Chopped Onions
Little Water

Directions to make CHILLI PANEER :


Cut the paner into cubes.
Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic, ginger and the water to just coat the paneer pieces with the mixture.
Heat the oil in a pan and fry the paneer pieces caoted with mixture till golden in color.
Heat 2 tablespoon of oil in a wok and stir fry the onions in it over high heat for half a minute.
Add the green chillies, salt, soya sauce,ajinomoto, vinegar and the paneer cubes(fried).
Mix well, and garnish the paneer(chilli) with finely cut spring onions and coriander.
 

Bar-be-que-Dip

Ingredients:

1 tablespoon vinegar

1 tablespoon lemon juice

½ cup water

½ cup onion, finely chopped

2 tablespoon sugar

¼ cup butter

½ teaspoon pepper

½ cup ketchup

2 tablespoon Worcestershire sauce

¼ teaspoon chilly flakes

1 teaspoon salt

1 teaspoon corn flour mixed with 1 tablespoon water.

Method:

1. Combine all the ingredients except the corn flour paste in a deep microwave safe bowl and mix well.
2. Microwave on high for 4 minutes stirring once in between after 2 minutes.
3. Add the corn flour paste, mix well and microwave on high for 2 more minutes. Serve at room temperature.

Singapore Noodles

Ingredients:  1 cup rice noodles;

¼ cup spring onion whites, sliced;

½ teaspoon garlic, chopped;

½ teaspoon ginger, chopped;

1 teaspoon celery, chopped;

¼ cup capsicum, chopped;

¼ cup bean sprouts;

1 teaspoon curry powder;

1 teaspoon Soya sauce;

A pinch turmeric powder;

1 teaspoon sugar;

Salt and pepper to taste;

1 tablespoon oil;

For the garnish: 1/4 cup spring greens, chopped.

Method:

1. In a microwave safe bowl, microwave 2 cups of water on high for 2 minutes.
2. Add the noodles and allow it to stand till the noodles are soft.
3. Drain out all the excess water.
4. In another microwave safe bowl, combine the oil, onions, garlic, ginger and celery and microwave for 30 seconds.
5. Add the capsicum and microwave on high for 1 more minute.
6. Add the noodles, bean sprouts, curry powder, Soya sauce, turmeric powder, sugar and salt and pepper and mix well. Microwave on high for 1 minute.
7. Serve hot, garnished with the spring onion greens.

Poha Chivda

Ingredients:

3 cups thin beaten rice (poha)

1 teaspoon mustard seeds (rai)

1 to 2 green chillies, finely chopped

4 to 6 curry leaves

2 tablespoon roasted chana dal (daria)

1 tablespoon unsalted peanuts

¼ teaspoon turmeric powder (haldi)

1 teaspoon sugar

A pinch citric acid crystal

1 tablespoon oil

Salt to taste

Method:

1. Place the poha in a shallow microwave safe dish and microwave on high for 2 minutes, stirring after 1 minute. keep aside
2. In another microwave safe bowl, combine the oil and mustard seeds and microwave high for 2 minutes.
3. Add the green chillies, curry leaves, unsalted peanuts, roasted chana dal and turmeric powder and microwave on high for 1 more minute.
4. Add this mixture to the poha.mix well and microwave on high for 1 more minute. Cool completely.
5. Add the sugar, citric acid crystals and salt and mix well. store in a air-tight container.

Bengal Tomato Chutney

Ingredients:

2 cups tomatoes cut in large cubes

¼ teaspoon panch phoran seeds

1 tablespoon raisins, soaked

½ teaspoon ginger, cut into thin strips

1 teaspoon green chillies, chopped

1 tablespoon sugar

1 teaspoon oil or mustard oil

Salt to taste

Method:

1. Heat the oil in a microwave safe bowl for 1 minute.
2. Add the panch phoran seed and microwave for 1 minute.
3. Add the tomatoes and salt and mix well. Cover and microwave on high for 3 more minutes.
4. Add the raisins, ginger, green chillies and sugar and microwave for 10 minutes stirring twice in between after every 4 minutes.
5. Cool and store refrigerated in an air-tight container.

Cream Cheese Dip

ingredients:

1/2 cup milk
4 cheese slices
2 tablespoons capsicum, finely chopped
1/2 teaspoon cornflour
1/4 teaspoon prepared mustard paste
salt to taste

method:
1.in a microwave safe  bowl, add the milk, cheese slices, capsicum and cornflour,mix well and microwave on high for 2 minutes,stirring once after 1 minute.remove and allow it to cool.
2.add the mustard paste and salt and mix well.serve with nachos or vegetable crudites.

Fish Cutlets

To serve tomatoketchup:

1. In a microwave safe bowl, add ¼ cup of water, fish fillets and salt and microwave on high for 7 minutes.
2. Remove and drain and discard the water and mash the fish to coarse paste using a fork or the back of a spoon.
3. Add the green, chillies, coriander, ginger paste, cumin powder, bread crumbs, egg and salt and mix well.
4. Divide the mixture into 8 equal portions and shape each portion into a flat cutlet.
5. Grease the crusty plate with the oil and using oven + grill option preheat for 3 minutes at 220 c turning the cutlets over after 4 minutes. Serve hot with tomato ketchup.

Kadhai Paneer

1. combine the oil, onion, garlic and ginger in a glass bowl and microwave on high for 2 minutes.

2. Add coriander-cumin seed powder, turmeric powder, chilli powder, garam and kasuri methi and microwave on high for 1 minute.
3. Add the tomato puree, capsicum and ¼ cup of water and microwave on high for 2 minutes.
4. Add the paneer, cream, sugar, salt, and ¼ cup of water and mix lightly. Microwave on high for 1 minute. Serve hot, garnished with the coriander.

Methi Matter Malai

1. Wash the fenugreek leaves, add ½ teaspoon of salt and leaves aside for 10 minutes. Then, squeeze out the water.
2. In a microwave safe bowl, combine the 1 tablespoon of oil with the cumin seeds and fenugreek leaves and microwave on high for 2 minutes. Remove and keep aside.
3. In another microwave safe bowl, combine the green peas with 2 tablespoon of water and microwave on high for 1 minute.
4. In a microwave safe bowl, add the remaining 1 tablespoon of oil, the prepared paste and microwave on high for 2 minutes.
5. Add the milk, cream, sugar, salt and the cooked fenugreek and peas and microwave on high for serve hot.

Paneer Tikka Kathi Rolls

For the paneertikka filling:

1. Add the paneer, capsicum and tomatoes to the prepared marinade and toss lightly.
2. Leave aside for 10 minutes.
3. Arrange the paneer, capsicum and the tomatoes on a greased microwave safe dish and microwave using the microwave + grill option at 70% power for 5 minutes.

How to proceed:

1. Divide the paneer tikka filling into 9 equal portions. Drain out any excess liquid.
2. Spread one portion of the filling in the center of each chapati and roll up tightly.
3. When you want to serve, microwave the rolls on high for 1 minute.
4. Cut into 50 mm. (2”) long pieces and serve hot.

Mediterranean Crostini

1.place 2 marinated tomato slices on each slice of french bread.
2.sprinkle some olives on top and then some grated cheese and salt and pepper.
3.place on a microwave safe dish and microwave on high for 30 seconds.serve immediately.

Apple Jam

1.combine apple and sugar in a microwave safe bowl and microwave on high for 2 minutes.
2.remove from the microwave, mix well and microwave on high for 2 1/2 minutes.add the lemon juice and mix well.
3.cool and store refrigerated the jam in an air-tight container.

Lemon Rice

1. Combine the oil, mustard seeds, urad dal, and ginger and chana dal in a microwave safe bowl and mix well. Microwave on high for two minutes stirring once after 1 minute.
2. Add the dry red chillies, curry leaves and turmeric powder and mix well and microwave on high for 1 more minute.
3. Add the rice and lemon juice, salt and mix well.
4. Microwave on high for 1 minute. Serve hot garnished with the coriander.

Malai Kofta

For the koftas:

1. Mix paneer, plain flour, baking powder, chillies, coriander & salt.

2. Shape into 8 small rounds and place them on a greased microwave safe plate. Microwave on high for 45 seconds and keep aside.

For the gravy:

1. Pierce the tomatoes lightly with a fork, place in a microwave safe dish and microwave on high for 4 minutes. Remove and cool
2. Blend the tomatoes to a smooth puree and keep aside.
3. In another microwave safe bowl, add the oil and the ground paste and microwave on high for 5 minutes stirring once after 2 ½ minutes.
4. Add the tomato puree and microwave on high for another 5 minutes stirring once in between after 2 ½ minutes
5. Add the milk, cream, kasuri methi & salt and microwave on high for 2 more minutes.

How to proceed:

Just before serving, add the koftas to the gravy and microwave on high for 2 minutes. Serve hot garnished with the coriander.

Chettinad Chicken

For the chicken:

First clean the chicken and keep aside.

1. In a big bowl, combine the curds, ginger paste, garlic paste, pepper and salt and mix well.
2. Add the chicken to this mixture and marinate for at least 1 hour.

For masala:

1. In a microwave safe bowl, combine the oil and onions and microwave on high for 13 ½ minutes stirring after every 5 minutes, till the onions are browned.
2. Add the tomatoes, ginger paste and garlic paste and garam masala and microwave for 7 minutes, stirring after every 2 minutes.

For the tempering:

1. In a microwave safe dish add the coconut oil and mustard seeds and microwave on high for 2 minutes.
2. Add the curry leaves and microwave for ½ more.

How to proceed:

1. In the another large microwave safe bowl, combining the marinated chicken, masala and the tempering and cook covered on high for 12 minutes, stirring after every 4 minutes. Serve hot, garnished with the coriander.

Paneer Palak

1. Place the chopped spinach on a microwave safe dish and microwave on high for 2 minutes.
2. Blend in the liquidizer to a smooth puree and keep aside.
3. Combine the oil, chopped onion, ginger and green chillies in a microwave safe bowl and microwave on high for 1 minute.
4. Add the spinach puree, coriander powder, and turmeric powder, garam masala, cream and salt and mix well. Microwave on high for 3 minutes.
5. Add the paneer, mix well and microwave on high for serve hot.

Tomato Pepper Rasam

1. pierce the tomatoes with a fork and place on microwave safe plate and microwave on high for 4 minutes.
2. remove the skin and discard and mash the tomatoes lightly with a fork.
3. in another microwave safe bowl,microwave 3 cups of water on high for 2 minutes.
4. add the mashed tomatoes, turmeric powder,chilli powder,asafoetida, rasam powder,tamarind pulp and salt and microwave on high for 4 more minutes.serve hot,garnished with coriander.

Safed Keema

1. Wash and clean the mutton minces. Apply the ginger paste, garlic paste and salt and keep aside.
2. In a microwave safe bowl, heat 2 tablespoons of oil and microwave on high 100% for 2 minutes.
3. Add the green chillies and microwave on high for another 2 minutes.
4. Add the mutton mince and ½ cup of water and microwave on high for 15 minutes, stirring after every 5 minutes.
5. Add the cumin powder, mix well and keep aside.
6. In another microwave safe bowl, combine 1 tablespoon of oil with the garlic and microwave on high for 2 minutes.
7. Add the fried garlic and coriander to the mutton mince, mix well and microwave on high for 1 ½ minutes. Serve hot with pulao or parathas.

Masala Bhindi

 

Ingredients:

2 cups bhindi(ladies fingers)

½ cup grated fresh coconut

2 ½ tablespoon chopped coriander 2 tablespoon coriander-cumin seed powder

2 tea spoon sugar

1 teaspoon chilli powder

A pinch of asafetida (hing)

1 tablespoon oil

Salt to taste

Method:

1. Make long slits on the bhindi. keep aside.
2. Mix all the remaining ingredients very well and stuff into the bhindi.
3. Arrange the stuffed bhindi in a shallow glass dish and sprinkle 1 tablespoon of water over them.
4. High the microwave about 4 to 5 minutes serve hot.

Jeera Aloo

Ingredients:

2 large potatoes cut into fingers like French fries

1 teaspoon cumin seeds (jeera)

1 teaspoon chilli powder

¼ teaspoon turmeric powder (haldi)

2 teaspoon coriander (dhania) powder

2 tablespoons oil

Salt to taste

 For the garnish:

2 tablespoons chopped coriander

Method:

1. In a microwave safe bowl, add oil and the cumin seeds and microwave on high for 1 minute.
2. Add the rest of the ingredients, cover with the lid and microwave on high for 6 minutes until the potatoes are soft. Serve hot, garnished with the chopped coriander.

Chicken Lollipops

1. For chicken lollipops: Clean and wash the chicken lollipops and keep aside.
2. In a bowl, mix together the garlic paste, chilli powder, vinegar, flour, tomato ketchup, water and salt.
3. Coat each chicken lollipop with the mixture and keep aside for at least an hour.
4. Grease a microwave safe plate with oil and preheat using the microwave + grill option for 2 minutes at 70% power.
5. Place the chicken lollipops on preheated plate and microwave at 70% power for 12 minutes, turn over once after 6 minutes. Serve hot, with the spring onion greens.

Instant Rabdi

Ingredients:

2 cups milk

½ cup fresh bread crumbs

¼ cup condensed milk

2 tablespoons sugar

¼ teaspoon cardamom powder

½ teaspoon corn flour mixed in 1 tablespoon milk.

Method:

1. In a deep microwave safe bowl combine the milk, bread crumbs, condensed milk, sugar and cardamom powder and microwave on high for 5 minutes stirring once in between after 2 minutes.
2. Add the corn flour paste and microwave on high for 2 minutes stirring once in between.
3. Cool and serve chilled.

Coconut Kheer

1. Combine the ghee and cashew nuts in  a flat microwave safe plate and microwave on high for 1 minute till the  cashew nuts are golden brown.
2. Grind the coconut with 1 cup of water to make a paste.
3. Transfer to a microwave safe bowl and microwave on high for 4 minutes stirring once in between after 2 minutes.
4. Add the jaggery, mix well and microwave on high for 2 more minutes.
5. Add the fried cashew nuts along with the ghee, cardamom powder and milk and mix well. serve warm

Galouti Kabab

1. Wash and clean the mutton minces and keeps in the refrigerator for at least an hour.

2. Mix all the ingredients except the oil with the chilled mutton mince and put in a blender and mince well.

3. Divide the mixture into 16 equal portions and shape into flat kababs.

4. Grease a microwave safe plate with the oil and using the microwave + grill option preheat the plate for 3 minutes at 70% power.

5. Place the kababs on the preheated plate and using the microwave + grill option microwave for 5 minutes. Remove and turn the kababs over and microwave for another 5 minutes. Serve hot, with mint and coriander chutney, onions, tomatoes and lemon wedges.