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.