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.