Pallay pakorian

Pallay pakorian

Ingredients

• Mash ki daal ka ata 1 cup
• Moong ki daal ka ata ½ cup
• Salt 1 tsp
• Soda by carb ¼ tsp heaped
• Bondi 1 packet soaked in water
• Yogurt 1 kg whipped
• Cream ½ cup
• Caster sugar 3 to 4 tbsp
• Tamarind chatni 1 cup
• Cabbage 1 cup sliced
• Onion 1 sliced
• Papadi crushed 1 cup

Method

• Mix together caster sugar, yogurt, cream and pinch of salt, keep aside, put both the flour in bowl, add in salt, soda by carb, mix well with water, beat very well, then fry flat dahi wadas made with hands, remove and soaked in warm water, remove from water, press and remove all water.

To assemble

• In a earthenware platter, spread dahi wadas then soaked bondi, spread with whipped yogurt mixture, top with Papadi, sliced cabbage and onion, lastly sprinkle chat masala and tamarind chatni.

Ingredients for tamarind chatni

• Tamarind pulp 1 cup
• Brown sugar 2 tbsp
• Dried ginger ½ tsp heaped
• Cumin roasted and crushed 1 tsp
• Salt ½ tsp
• Crushed red pepper 1 tsp
• Pinch of red color

Method for chatni

• Cook altogether until thick.

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Beef teriyaki

Beef teriyaki

 

 

Ingredients

• Beef ½ kg (cut into juliennes)
• Salt ½ tsp
• Chinese salt ½ tsp
• White pepper ½ tsp
• Oil ¼ cup

Ingredients for teriyaki sauce

• Bones of 1 chicken
• Ginger 4-6 pieces
• Garlic 15 cloves
• Kikkoman sauce 1cup
• Sugar 1cup
• Corn flour 2tbsp
• Water ½ cup

Method:

• Cook all the above ingredients of sauce together until the half quantity remains.Strain and the simmer for a few minutes and then thicken with corn flour paste.Teriyaki sauce is ready.In another pan take ¼ cup cooking oil and stir fry the marinated beef for about 10 minutes.When tender add the sauce to it. Mix well and serve. Garnish with spring onions.

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Japanese style chicken wings

Japanese style chicken wings

 

Ingredients

• Chicken wings ½ kg cut into halves
• Eggs 2 to 3 beaten
• Salt ½ tsp
• Black pepper ½ tsp
• Oil ½ cup
• Butter ½ cup for frying
• Seasoned flour
• Flour 1 cup
• Salt 1 tsp
• Black pepper ½ tsp
• Crushed red pepper 1 tsp
• Garlic powder 1 tsp
• Oregano 1 tsp

Ingredients for sauce

• Soya sauce 4 tbsp
• Red chili garlic sauce 3 tbsp
• Sweet chili sauce 3 tbsp
• Water ¼ cup
• White vinegar ½ cup
• Garlic powder 1 tsp
• Black pepper ½ tsp
• Salt ½ tsp
• Sugar 3 tbsp

Method

• Coat wings in seasoned flour then in beaten egg, again in flour, heat butter and oil in a pan, fry the wings. Place fried wings in oven proof dish, pour the prepared sauce over the wings, bake in a preheated oven on 180 degree C for 20 minutes.

Method for sauce

• Mix all the ingredients in a mixing bowl, pour over the wings in baking dish.

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Chutney Waly Kaly Channa Ki Chat

Chutney Waly Kaly Channa Ki Chat

Ingredients

• Black chick peas ½ kg
• Soda by carbonate 1 tsp
• Oil ½ cup
• Onion 1 cup chopped

Ingredients For Chutney

• Tamarind Pulp 1 cup
• White cumin roasted and crushed 1 tsp
• Chili powder 1 tsp
• Crushed red pepper 1 tsp
• Salt 1 tsp
• Chat Masala ½ tsp
• Sugar 1 tbsp
• Water ¼ cup
• Chopped Green Chilies 4
• Coriander leaves chopped 2 tbsp
• Crushed Crackers as required

Method For Chutney

• Put all together in a sauce pan, cook for 10 minutes till thick.

Method For Black Chick Peas

• Heat oil, add chopped onion, sauté for 5 minutes, add boiled black chick peas with chutney, and cook for 10 minutes. Garnish with chopped onion, coriander leaves, green chilies, 1 tomato chopped, chat masala and crushed crackers.

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Beat root chatni

Beat root chatni

Ingredients

• Beat root boiled ½ kg
• Vinegar ½ cup
• Chili powder 1 tsp
• Mustard powder 1 tsp

Ingredients for baghar

• Oil ¼ cup
• Mustard seeds ½ tsp
• Curry leaves 15 to 20
• Sugar as required

Method

• Boil beat roots with ¼ tsp salt, 1 tsp sugar till tender, peel and grate beat root, now measure beat roots in cup, if beat root 2 cups add 2 cups sugar soak the sugar and beat root in ½ cup vinegar, leave it for 2 hours then boil till medium thick, add chili powder, mustard powder, mix into a paste with 1 tbsp water. Heat ¼ cup oil for baghar add mustard seeds and curry leaves, add to the chatni, mix well and cool and bottled, preserve in fridge.

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Nauratan Chutney

Nauratan Chutney

Ingredients

• Sugar 1 kg
• Water 3 cups
• Keri peeled and grated 1 kg soaked in water (drain water)
• Dried dates 15 thinly sliced soaked overnight
• Raisons 3 tbsp soaked in water
• Almonds 3 tbsp blanched and sliced
• Char maghaz 1 tbsp
• Onion seeds 1 tbsp
• Crushed red pepper 1 tbsp
• Salt 1 tsp

Method

• Cook sugar syrup by cooking together water and sugar for 10 minutes add grated Keri, dried dates sliced, ginger sliced, char maghaz, raisons, almonds, crushed red pepper, onion seeds and salt, cook till chutney thick, remove cool and fill in sterilized bottles.

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Sweet and Sour Keri Chutney

Sweet and Sour Keri Chutney

Ingredients

• Keri ½ kg peeled and cut into small cubes
• Sugar 1 cup heaped
• Ginger 2 inch julienne
• Orange color pinch
• Salt ½ tsp heaped
• Crushed red pepper 1 tsp heaped
• Citric acid ½ tsp

Method

• Peel and cut Keri into cubes, boil in 1 cup water for 5 minutes, add sugar mix with citric acid, ginger julienne, salt, crushed red pepper, color, cook till thick syrup formed, lastly add 4 to 6 button red chili and remove. Cool and fill in sterilized jars.

(Total cooking time of chutney 15 to 20 minutes)

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Keri ki Chutney

Keri ki Chutney

Ingredients

• Keri peeled and sliced 1 kg
• Sugar 750 gm
• Crushed red pepper 3 tsp
• Yellow color pinch
• Lemon juice 4 tbsp
• Cinnamon 2 inch stick
• Salt 1 ½ tsp leveled
• Char maghaz 1 tsp
  

Method

• Peel and sliced Keri, soak in water for 30 minutes, drain water and add sugar to the Keri with yellow color, cinnamon, salt, crushed red pepper and 2 cups water, cook when Keri nearly tender and syrup thick, add lemon juice, button red chili, char magaz, remove from fire, when slightly cool, fill in sterilized jars

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Meat Balls Shashlik

Meat Balls Shashlik

Ingredients for meat balls

• Mince 250 gm
• Salt, pepper, ginger garlic all ½ tsp each
• Half beaten egg
• Corn flour 1 tbsp
• Bread 1 slice soaked in water ¼ cup
• Onion 1 cut into square cubes
• Capsicum 1 cut into square cubes

Method for meat balls

• Mix all together in mince, chopperize well, make into round balls, put on wooden skewers, alternating with vegetables, pan fry, brushing with ¼ cup ketchup.

Ingredients for shashlik sauce

• Tomato puree ½ cup
• Oil ¼ cup
• Water ½ cup
• Sugar 1 tbsp
• Chili powder 1 tsp
• Salt ½ tsp
• Garlic paste ½ tsp
• Vinegar 2 tbsp

Method for sauce

• Heat oil, fry garlic, add all the rest, cook till thick. Pour over shashlik and serve.

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Bake Chicken with a Twist

Bake Chicken with a Twist

Ingredients

• Chicken 1 kg 20 pieces
• Onion 1 grinded
• Green chilies 3 grinded
• Coriander leaves ½ bunch grinded
• Ginger garlic 1 tsp heaped
• Chili powder 1 ½ tsp
• Salt 1 ½ tsp
• Vinegar 2 tbsp
• Tomato puree ½ cup
• Oil ¼ cup
• White cumin roasted and crushed 1 tsp

Ingredients for white sauce

• Butter 2 ounces
• Flour 3 tbsp
• Salt, pepper, mustard ½ tsp each
• Milk 1 cup
• Water 1 cup

Ingredients for garnishing

• Egg 2 boiled sliced
• Potatoes boiled and mashed 1 cup
• Butter 1 tbsp
• Bread crumbs 3 tbsp
• Cheddar cheese ½ cup

Method

• Marinate chicken with salt, chili powder, ginger garlic, cumin, turmeric, grinded onion, green chilies, coriander leaves and vinegar, keep aside for 30 minutes, heat oil add marinated chicken, fry for 10 minutes, add tomato puree, cover and cook till chicken tender, make white sauce, keep aside.

To assemble

• Grease pyrex dish, put chicken mixture, arrange with boiled egg slices, top with white sauce, decorate with mashed potatoes, sprinkle with bread crumbs, dot with butter, sprinkle grated cheese, bake on 180 degrees for 20 minutes.

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Kalizza sandwich

Kalizza sandwich

Ingredients

• Flour 2 ½ cup
• Salt 1 tsp
• Sugar 3 tsp
• Milk powder 2 tbsp
• Egg 1
• Oil 2 tbsp
• Yeast 1 ½ tsp

Ingredients for filling

• Chicken tikka chunks 1 cup
• Mushrooms sliced 4
• Olives 4
• Oregano ½ tsp
• Cheddar cheese ½ cup
• Mozzarella cheese ½ cup
• Pizza sauce ½ cup Mixed with tomato paste 2 tbsp

Method for dough

• Put all together in a bowl, knead with warm water into a soft dough, leave to rise for 30 minutes, punch down dough, divide the dough into 2 parts, grease your two 8 inches pizza plates, roll the dough ½ inch thick to fit in pizza plate, spread prepared sauce on half the portion, top with chicken tikka chunks, mushrooms, olives, oregano, both the cheese, then fold with the left plain portion into deep, press the corner edges well, prick top with fork, brush with beaten egg, bake on 200 degree for 20 minutes. Cut in halves from center and serve.

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Fish Pops

Fish Pops

Ingredients

• Boneless fish ½ kg cut into 1 inch cubes
• Lemon juice 1 tbsp
• Hoisen sauce 1 tbsp
• Salt 1 tsp
• Black pepper ½ tsp
• Chili garlic sauce 2 tbsp
• Mustard powder ½ tsp
• Egg white 1 or 2
• Bread crumbs 1 cup
• Self raising flour ½ cup

Method

• Marinate fish with all above except egg whites, bread crumbs and self raising flour for 1 hour, roll fish in flour, and dip in egg white, then in bread crumbs, deep fry. Serve with sweet chili sauce.

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Chicken Chatni

Chicken Chatni

Ingredients

• Chciken1 kg 16 pieces boiled in 1 cup water
• Oil ¼ cup
• Cloves 4 to 6
• Onion 1 cup chopped
• Ginger garlic 1 tbsp
• Salt 1 tsp heaped
• Crushed red pepper 1 tsp heaped
• Tomatoes 3 finely chopped
• Turmeric ½ tsp
• Allspice ½ tsp
• Sugar 1 tsp heaped
• Tamarind pulp ¼ cup
• Coriander leaves 2 tbsp
• Green chilies 2 chopped

Method

• Heat oil add chopped onions and cloves, when light golden add ginger garlic paste, salt, crushed red pepper, add finely chopped tomatoes and fry well till tomatoes tender and oil comes on top, add boiled chicken with left over stock, also add in sugar, pinch of orange color, lastly add tamarind pulp, cover and leave it on dum for 10 minutes, add coriander leaves and green chilies.

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Roast Chicken

Roast Chicken 

 

Ingredients:

• Chicken with Skin 1Whole, Butterflied (Skin on) 1.5 Kg
• Cumin seed 1 tsp
• Coriander seed 1tbsp
• Dried Chilies whole 3
• Ginger minced 1 tbsp
• Garlic minced 2 tbsp
• Hot Paprika 1 tsp level
• Lemon Juice Half Lemon
• Lemon Zest 1 Lemon
• Olive Oil 2tbsp
• Salt and Pepper to taste

Method:

• Toast cumin seeds, coriander seeds and whole dried chilies in a dry frying pan until fragrant. Grind them in a mortar and pestle or a spice grinder into a powder.

To make marinade:

• Combine spice mix with minced garlic, ginger, paprika, honey, lemon juice/zest, olive oil and season with salt and pepper to taste. Butterfly the chicken and liberally rub the marinade all over the chicken and leave in the fridge to marinate overnight or at least 3 hours. Roast chicken in preheated oven at 180C. Be sure to place the chicken on a wire rack, with a water tray underneath to create steam that will help the chicken cooking process. Roast chicken for 55-60 minutes, or until cooked through. Raise the heat to 200c in the last 20 minutes of cooking. To check if the chicken is cooked, pierce the skin and if clear juice comes out, the chicken is cooked.

Tzatziki Sauce:

Ingredients:

• Cucumbers 3
• Yogurt 1 kgs
• Garlic Clove Crushed 3-4
• Fresh Lemon Juice 1 tbsp
• Dill finely chopped 1tbsp
• Olive Oil 2tbsp
• Salt and pepper to taste

Method

• Cut the cucumber lengthways and deseed the cucumber with a spoon. Chop the cucumber in small cubes. Whip the yogurt with lemon juice and olive oil. Mix cucumber, garlic and dill to the yogurt mixture and season with salt and pepper.

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Crispy fish in chili sauce

Crispy fish in chili sauce

 

Ingredients

• Fish fillet 400 gm
• Flour ½ cup
• Corn flour 3 tbsp
• Egg white 1
• Water to make batter
• Oil for deep frying

Ingredients for sauce

• Oil ¼ cup
• Salt ½ tsp
• Ginger julienne 1 tbsp
• Crushed garlic 1 tsp
• Ketchup ½ cup
• Chili sauce 3 tbsp
• Vinegar 1 tbsp
• Soya sauce 1 tbsp
• Sugar 2 tsp

Method

• Marinate fish fillet with salt and pepper ½ tsp each, make batter with flour, corn flour and egg white, and water, dip fish fillet into batter, deep fry for 5 minutes until golden, remove and keep aside.

Method for sauce

• Heat oil add chopped ginger garlic, fry till light golden add in all the sauce, fried fish pieces, toss well and serve garnished with finely chopped spring onion leaves.

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Tomato chatni

Tomato chatni

Ingredients

• Tomato sliced ½ kg
• Ginger garlic 1 tsp heaped
• Chili powder 1 tsp heaped
• Turmeric ½ tsp
• Salt 1 tsp
• White cumin 1 tsp
• Mustard seeds ½ tsp
• Sugar 1 tsp heaped
• Green chilies 3

Ingredients for baghar

• Oil ½ cup
• Whole red chilies 6
• Curry leaves 20 to 25
• Methi seeds ¼ tsp

Method

• Heat oil add baghar ingredients and tomato slice, cover and cook for 10 minutes, then add all the ingredients, fry well, add roasted and crushed cumin and green chilies, cover and leave it on dum.

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