Porridge Pak

Porridge Pak

Ingredients

• Pourage oats 1 cup
• Desiccated coconut 1 cup
• Baking powder ½ tsp
• Butter 4 ounce
• Flour 1 cup
• Caster sugar 6 ounce
• Honey 2 tbsp
• Milk 2 tbsp
• Almond coarsely chopped 4 tbsp

Method

• Melt butter and honey together on low heat in a sauce pan. Remove and keep aside, in another bowl mix together coconut, oats, baking powder, flour, sugar and almonds add all this to the butter and honey mixture, mix well, spread evenly on a greased pan, bake on 150 degree C for 15 minutes till light golden.

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Nutella Sunflower Bread

Nutella Sunflower Bread

Ingredients

• Flour 3 cups
• Sugar 3 Tbsp
• Instant Yeast 2 tsp
• Salt 1/2 tsp
• Butter 3 Tbsp melted
• Milk 1/4 cup
• Egg 1
• Powdered milk 2 Tbsp
• Warm water as required to make dough
• Nutella as required

Honey Saffron Glaze:

• Sugar 1/4 cup
• Water 1/8 cup
• Honey 1 tsp
• Saffron a pinch

Method:

• Knead soft dough and let it rise for about 1 1/2 hours. Punch down and then divide the dough into two equal balls. Roll one ball into a circle of about 1/4 " thickness. Spread with Nutella leaving about 1/2 an inch around the edges. Put water on the edge and cover with the second rolled out dough of the same size and thickness as the first one. Now with the help of a pie cutter or a pizza cutter put 8 cuts along the outer margin in such a way that the inner circle of dough in intact. Now put a diagonal cut in each previously cut part and pass the tip through the cut potion and spread slightly. Repeat this process with all the cuts. Next put longitudinal cuts near the intact circle and open slightly. Let it stand for about 15 minutes until slightly risen. Apply egg wash and bake in a pre heated oven at 180 c until golden. Take out from the oven and immediately apply already prepared cooled Honey saffron glaze. To prepare he honey saffron glaze cook sugar, water, honey and saffron together until slightly thickened.

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Desi Style Honey Chicken

Desi Style Honey Chicken

Ingredients

• Chicken 1 kg 16 pieces
• Tandoori masala 2 tbsp heaped
• Chili powder 1 ½ tsp
• Turmeric ¼ tsp
• Kasori methi 1 tsp
• Honey 1 tbsp
• Ginger garlic 1 tsp heaped
• Ketchup ¼ cup
• Oil ¼ cup
• Salt ¾ tsp

Method

• Marinate chicken with all the given ingredients for 30 minutes, heat oil, and cook chicken covered for 30 minutes on low flame till done, serve with paratha.

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Golden glazed chicken

Golden glazed chicken

Ingredients

• Chicken 1 kg whole
• Sesame seeds roasted 2 tsp
• Soya sauce 3 tsp
• Oil 3 tbsp
• Honey 2 tbsp
• Lemon juice 2 tbsp
• Ginger garlic 1 tbsp
• Chili powder 1 tsp heaped
• Salt 1 ½ tsp
• Crushed black pepper ½ tsp
• Orange color pinch
• Ketchup 2 tbsp
• Chili garlic sauce 3 tbsp

Method

• Prick chicken well, marinate with all the ingredients for 2 hours, put chicken on a baking tray, bake on 180 degree C for 30 minutes, sprinkle sesame seeds on chicken before serving, serve garnish with finely chopped parsley.

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Chicken and honey sauce

Chicken and honey sauce

Ingredients

• Chicken 1 kg 16 pieces
• Salt 1 tsp heaped
• Crushed black pepper 1 tsp
• Crushed red pepper 1 tsp
• Ketchup ½ cup
• Mustard paste 1 tsp
• Honey 2 tbsp
• Chili sauce 2 tbsp
• Butter 2 ounce
• Oil ¼ cup
• Crushed garlic 1 tsp

Method

• Marinate chicken with salt and both the crushed pepper, mix ketchup with honey, chili sauce and mustard, pour over the chicken, heat oil in a wok add crushed garlic, fry till golden, add in marinated chicken, cook covered on low flame for 20 minutes, serve with dinner rolls.

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Indonesian satey

Indonesian satey

Ingredients

• Chicken fillet ½ kg
• Peanut butter 3 tbsp
• Lemon juice 3 tbsp
• Honey 2 tbsp
• Grated ginger 1 tbsp
• Garlic crushed 1 tsp
• Onion finely chopped 2 tbsp
• Curry powder 2 tsp heaped
• Crushed cumin 1 tsp
• Coriander powder 1 tsp
• Salt 1 tsp

Ingredients for peanut sauce

• Roasted peanut 4 tbsp
• Oil 2 tbsp
• Onion chopped 2 tbsp
• Ginger garlic 1 tsp
• Turmeric ¼ tsp
• Coconut milk ¼ cup
• Green cardamom grinded ¼ tsp
• Mango chatni 2 tbsp
• Lemon juice 2 tbsp
• Chili powder ½ tsp
• Peanut butter ½ cup

Method for peanuts sauce

• Blend all the ingredients Roasted peanut 4 tbsp, Oil 2 tbsp, Onion chopped 2 tbsp, Ginger garlic 1 tsp, Turmeric ¼ tsp, Coconut milk ¼ cup, Green cardamom grinded ¼ tsp, Mango chatni 2 tbsp, Lemon juice 2 tbsp, Chili powder ½ tsp, Peanut butter ½ cup until smooth.

Method for satey

• Cut chicken breast into strips marinate with Peanut butter 3 tbsp, Lemon juice 3 tbsp, Honey 2 tbsp, Grated ginger 1 tbsp, Garlic crushed 1 tsp, Onion finely chopped 2 tbsp, Curry powder 2 tsp heaped, Crushed cumin 1 tsp, Coriander powder 1 tsp, Salt 1 tsp for 2 hours, thread chicken onto wooden skewers, BBQ chicken turning and brushing with remaining sauce, serve hot.

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Honeyed pineapple chicken

Honeyed pineapple chicken

Ingredients

• Boneless chicken ½ kg cubes
• Salt ½ tsp + ½ tsp
• White pepper ½ tsp + ½ tsp
• Corn flour 1 tbsp + 1 tbsp
• Egg white 1
• Capsicum 1 cut into cube
• Carrots 1 cut into small cubes
• Onion 1 cut into small cubes
• Crushed garlic 1 tbsp
• Oil ¼ cup
• Honey 2 tbsp
• Soya sauce 1 tbsp
• Pineapple chopped 1 cup
• Green onion 2 thinly sliced
• Chicken stock 1 cup

Method

• Marinate chicken with salt, pepper, corn flour and egg white for 15 minutes and deep fry, heat oil add crushed garlic with all the vegetables, seasonings, sauces and stock, cook till boiling add pineapples, fried chicken, lastly thickens the sauce with corn flour paste and chopped spring onion.

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