Highway Dhaba Style Chicken Curry...

Ingredients:

Chicken:500 gram
Potato: 1 Large (diced)
Onion: 2 medium( chopped)
Tomato: 1 (chopped)
Garlic : 1tsp (chopped)
Ginger Garlic Paste: 1 tbsp
Red Chilli: 2 ( adjust the number of the red chilli according to your taste)
Red chilli pwd : 1tsp
Cumin Seeds: 2 tsp
Coriander Seeds:1 tsp
Black Peppercorn:1/2tsp
Green Cardamoms: 2
Turmeric Powder:1 tsp
Bay Leaves:1
Oil
Salt

Procedure:

Assemble all the ingredients- onion tomato and spices. Clean and wash the chicken pieces.

Dry roast 1 tsp cumin, cardamoms,coriander seeds and the black peppercorn n Dry red chilli till brown and fragrant.Coarsely grind the spices.

Slightly fry the diced potatoes with little oil,salt and turmeric powder and keep them aside.

Meanwhile heat 1.5 tbsp oil in a pan, when heated add whole spices and cumin.

Once they give a nice aroma add onion chopped garlic and saute.

Saute until they change color to light brown but don’t burn them .

Now add chopped tomato ginger garlic pst red chilli pwd coriander pwd turmeric pwd chopped coriander leaves and salt . Saute until it leaves oil towards the edges.

Time to move in the chicken pieces and potatoes. Drop and mix well until they are coated with gravy.

Add water and give it a good stir. Gravy will become liquidy, no worries.

Cover and allow it to simmer for 10-15 minutes .

Remove the lid and add the roasted spices.Cook till the gravy is reduced to almost half and the potatoes and the chicken are cooked very oil.

Garnish with chopped coriander leaves.

Serve with hot naan or on a bed of boiled rice.

Degi Special Biryani....

Ingredients:
Chicken - 1/2 KG

Ghee +oil

Potatoes - 2 to 3

Rice - 750 Grams (3 cups)

Onions - 3 medium sized, chopped and fried

Ginger Garlic pst 1 tbsp

Green Chili - 4 to 5

Salt - 2 tbsp

Red Chili pwd - 1 Tbsp

Turmeric pwd - 1 Tsp

Kewra essence - 1 tbsp

Garam Masala Whole - 

Should have clove 4 to 5,Black peppercorns 10 to 12, Cinnamon 1 piece, Green cardamom 2 pieces, Black cardamom 2 pieces, Jaifal Jawetri 4 pieces, White cumin 1 Tbsp star anise 3 Bay leaf 2

Procedure :

Peel n cut potatoes in halves.Fry the potatoes.Soak in a pinch of yellow food color in two tbsp of water.

Take a large pan and bring the water to boil.Add  3-4 tsp salt along wd lime juice n bay leaf.When the rice is half done drain in a stainer.

Heat oil in a pan and fry onions till golden brown. Move half of it to absorbent paper.

To the remaining half in the pan add the  chicken and ginger garlic and cook.Then add the spices. Mix the Garam Masala and food colour to the yoghurt and add it inCook until the oil rises. Add some water so that the potatoes can become tender. Once the potatoes are tender take it off the heat add kewra essence and set it aside.

Prepare the fried onions, and chilies for the Dam.Boil the rice.Set the layer of the chicken gravy. Next add the layer of rice. Next add the fried onions,  chilies prepared earlier on top.

Cover tightly n transfer the Handi to a hot Tava (flat Pan) to prevent the biryani from sticking to the bottom. Cook on high flame for 5 mnts then let it cook on very low heat for 20-30 mnts.

To serve, gently stir d rice and dish out into the serving dish ,along wd some salad n raita.

Paneer Peda...

Paneer Peda...

Ingredients:

1. Grated Paneer - 2 cups
2. Milk powder (also called Dry milk) – 1 cup
3. Condensed milk – 4 tablespoons
4. Ghee – 2 tablespoons
5. Sugar – 1/2 cup
6. Cardamom powder – 1/2 teaspoon
7. Pistachio – 2 tablespoons, finely chopped
8. Rose water (optional) – 3-4 drops
9. Milk – 2 tablespoons
10. Saffron (Kesar)

Procedure:

Warm 2 tablespoons of milk, and soak
a pinch of saffron and Keep aside. Please
note that the saffron needs to be
soaked for at least an hour. In case it
has not been done, the Peda wouldn’t
have the desired yellow/saffron color.
Heat ghee in a in a vessel. Non-stick
vessel is highly preferred. Keep the
flame on medium throughout the
cooking process.
Add grated paneer and stir. Make sure
you constantly stir the paneer , such as
it doesn’t stick to the vessel. Cook for
about 15 minutes, or until the moisture
evaporates.
Add sugar. The quantity of sugar I
have mentioned gives medium
sweetness. If you want it more on the
sweeter side, use more sugar, as
desired.
Make sure you are continuously stirring
the ingredients.
Add the condensed milk as well as milk
powder  cook until the moisture
starts leaving the sides of the vessel.
Also, add the soaked saffron, along
with the milk. Do not overcook, or it
might become dry. The mixture will
become bit stiffer once it cools down. Turn off the
heat.
Add cardamom powder and rose water,
mix well.
Let the mixture cool down a bit, and
start making the pedas when you can
handle the mixture with your bare
palms. The way you make pedas is,
apply ghee to your palms, and knead
the mixture like a dough to make it
really smooth. Make it into desired
sized balls, flatten the balls a bit and
apply chopped pistachio on top of
each. Press it a bit, for the pistachio
powder to set.

Mango Kulfi...

Mango Kulfi...

RCP By :Sharmis Food Page

Ingredients:

Almond Badam - 25 nos
Pista - 10 nos
Cardamom powder - 1/2 tsp
Saffron - 3 strands
Pista(crushed coarsely) - 2 tsp for garnish
Condensed Milk - 1/3 cup

Procedure:

* If you are adding cornflour then mix it with milk to a form a paste then add it.
* I used sweet mangoes, choose ripe, less fiber mango

Method:

Soak the nuts for an hr,Then blend it along with a tsp of milk to a fine / coarse paste.

Step1

Add milk and sugar in a thick bottomed pan and let it simmer for 10 mins until it is reduced.Then add condensed milk,saffron milk(add saffron to a tsp of warm milk and set aside) and simmer.

Step2

Then add nuts paste,cardamom powder and simmer until it becomes creamy.

Step3

It should be coat the laddle not too thick.Switch off and let it cool completely.Once cooled completely, add mango pulp and whisk it well so that there are no lumps.

Step4

Pour it in kulfi moulds / popsicle moulds...I used only the moulds that suited kulfi ice shape incase if you wonder why I have poured in only few moulds :), Cover it with silver foil then insert icecream sticks and freeze it for atleast 6 hrs.Then show the mould in running tap water then gently pull the sticks to remove the kulfis.

Step5

Garnish with pistachios and Serve immediately.

Dragon Chicken...

Dragon Chicken...

RCP By : yummy tummyaarthi

Ingredients:

Boneless Chicken Breast - 500 grams(cut into thin strips)
Coriander leaves or Spring Onion for garnishing (finely chopped)
Oil for Deep frying

For Marination:

Dark Soya Sauce - 1 tsp
Red Chilli Paste - 2 tsp (ground up dry red chilli)
Egg - 1
All Purpose Flour / Maida - 1/2 cup
Corn Flour / Corn Starch - 1/4 cup
Ginger Garlic Paste  - 1 tblspn
Salt to taste
Pepper - 1 tsp
Ajinomoto / Msg - 1 tsp (optional)

For Sauce:

Oil - 1 tblspn
Dry Red Chilli - 3
Cashews - 4 tblspn broken into small pieces
Onion - 1 large sliced thinly
Capsicum / Bell Peppers - 1 sliced thinly
Ginger Garlic Paste - 1 tblspn
Red Chilli Paste - 1 tsp (ground up dry red chilli)
Dark Soya sauce - 1 tsp
Tomato Ketchup - 2 tblspn
Salt to taste
Ajinomoto /Msg - 1 tsp (optional)
Sugar - 1 tsp

Method:

Take chicken in a bowl and add all the marination ingredients. Mix well and let it marinate for 15  mins. Now heat some oil for deepfrying. When the oil is hot drop the chicken in oil and fry till golden. Drain and set aside.

Now heat oil in a frying pan. Add in dry red chilli and cashews and fry till the cashew turn golden brown.

Now add in onions and bell peppers and toss well in the oil.

Add in ginger garlic paste and saute for a min.

Now add in red chilli paste, soy sauce, tomato ketchup, salt, ajinomoto, sugar and mix well.

Cook this for a couple of mins till the water evaporates and sauce thickens.

Now add in the fried chicken and toss well in the sauce. Add in chopped coriander or springonion and mix well.

Serve hot.

Chinese Eggplant in Spicy Chill Garlic Sauce...

Chinese Eggplant in Spicy Chilli Garlic Sauce...

RCP By : Archana Doshi

The Chinese Eggplant in Spicy Chilli Garlic Sauce Recipe is one dish that is extremely quick to make that can be served along with an Chinese Vegetable Fried Rice or Vegetable Hakka Noodles. The eggplants, when roasted absorbs the spices from Schezwan sauce along with ginger and garlic making it flavorful and delicious.

Pan Used: Stir Fry Wok

Ingredients:

1 large eggplant, cut into 1 inch wedges

3 to 4 stalks of spring onions, chopped along with leaves

2 cloves garlic, finely chopped

2 inch piece of ginger, thinly sliced

2 teaspoons cornflour

1 teaspoon dark soy sauce

2 teaspoons Schezwan sauce

1 teaspoon sweet chilli sauce

salt to taste

oil for cooking

Directions for Chinese Eggplant in Spicy Chilli Garlic Sauce:

To begin making the Eggplant in Chilli Garlic Sauce Recipe, we will first get all the ingredient ready.

Our first step is to roast the eggplant until they are soft. To do this, into a wok, heat 2 teaspoons of oil on medium heat. Add the cut ginger, garlic, spring onions and eggplants, sprinkle salt and stir fry for a couple of minutes. After a couple of minutes, turn the heat to low, cover the pan and simmer until the eggplants are tender and roasted.

Once you notice that the eggplants are almost ready, we will get our sauce ready.

To make the sauce, into a bowl, add the corn flour and 3/4 cup of water and whisk well to combine. Add the remaining sauces to the corn flour mixture and whisk well with a fork, until the mixture get a rich color. Keep aside.

Note: the above sauce mixture has a lot of sauce, so check the salt and adjust to suit your taste.

Note: You will know the eggplant is cooked through when you press it with a spoon it almost gets mashed

Once the eggplant is cooked through, add the sauce to the eggplant and turn the heat to medium heat. Keep stirring gently, until the sauce thickens. After the sauce thicks, adjust the consistency of the sauce, by adding water is required. Once again check the salt and spice levels and adjust it to suit your taste.

Simmer for another couple of minutes and turn off the heat.

Transfer the Chinese Eggplant in Spicy Chilli Garlic Sauce to a serving bowl and serve it along with Chinese Vegetable Fried Rice or Vegetable Hakka Noodles

Chicken Afghani...

Chicken Afghani...

Preparation Courtesy: Mom-in-law

Ingredients:

Chicken 500 grm (boneless)
Ginger & garlic paste 1 tbsp
Curd 1 1/2 cup
Warm water ½ cup
Green coriander leaves paste 3/4 cup
Green chili 1tbsp
Cashew n melon seeds paste 1 cup
Cooking oil
Salt

Procedure:

1. Cut chicken pieces 1 inch cube size.

2. Make paste from coriander leaves  and cashewnuts n melon seeds .

3. Now rub the paste to the chicken,
adding ginger & garlic paste, curd & salt, green chili paste.
leave it for marinating for 2 hours.

5. Take a medium size cooking pot, heat oil,
add the marinated chicken,keep stirring from time to time and cook untill the chicken is 90% cooked

6. Now add the water and mix properly.

7. Once done, switch off the flame.

8. Serve hot with hot Nan or Paratha..