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.