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Aloo Dum: Kolkata

Preparation Time : 10 mins Cooking Time : 20 to 25 mins

Ingredients:
Aloo boiled – As per requirement
Onion, Garlic –chopped finely
Ginger –chopped finely
Green Chilli cut in diagnols
Tejpatta, Tomato, Matar
Salt , jeera , dhania patta,
Sugar –

Method:
Heat mustard oil in a pan.
Take garlic ginger, tejpatta, chilli in pan and fry.
Add Chopped onion and tomato
Add salt, sugar, haldi, jeera powder

Fry till oil leaves the pan.

Add boiled aloo and fry. Add matar and fry.


Add water and kasha.

Add dhania patta chopped and gota jeera fried and guro

Chilli Chicken Recipe | How To Prepare Dry Chilli Chicken | Boneless Chilli Chicken
Recipe | Dry Chilli Chicken Recipe

PREP TIME 10 Mins COOK TIME 40M TOTAL TIME 50 Mins Recipe

INGREDIENTS Boneless chicken, diced - 350 g Egg, slightly beaten - 1 Corn flour - 1/2
cup Garlic paste - 1/2 tsp Ginger paste - 1/2 tsp Salt or to taste - 1 tbsp Oil for deep
frying Onions, thickly sliced - 2 cups Green chillies, thickly sliced (remove seeds if too
hot) - 2 tsp Soy sauce (adjust according to strength) - 1 tbsp Vinegar - 2 tbsp Green
chillies, slit, for garnish Save

HOW TO PREPARE 1. Mix together the chicken, egg, corn flour, ginger and garlic paste
in a bowl. 2. Now, add 2 teaspoons of salt, and enough water, so that the chicken pieces
are coated with the batter. 3. Leave this for about 30 minutes and let it marinate. 4.
Heat oil in a wok or a pan. 5. Now deep-fry the chicken pieces over high heat to begin
with and then lower the flame. 6. Fry until the chicken is cooked through. 7. Now, put
the fried chicken in the absorbent paper and drain the same, so that the excess oil is
absorbed. 8. Heat 2 tablespoons of oil in a wok. 9. Add onions and stir-fry over high
heat until they are translucent. 10. Add the green chillies and saute for a minute. 11. Add
salt, soy sauce, vinegar, and the deep-fried chicken, and toss well. 12. Serve hot and
garnish with the green chillies.

INSTRUCTIONS 1. You can prepare chilli chicken with bones as well. 2. The chilli
chicken can be made with gravy as well.
 CHICKEN SWEET CORN SOUP / MAIN INGREDIENTS:

  chicken
   cream style corn

 INGREDIENTS

   Sweet Corn, cream style: 1 tin


   Chicken stock: 1.25 litres (5 cups) OR water
   Chicken - 1/4 kg, with bone washed and drained
   Spring onions - 2 tbsps, finely chopped
   Ginger - 1/2 tsp, finely minced
   Spring onion greens - 4 tbsps, finely chopped
   Cornflour - 2 1/2 to 3 tbsps (corn starch)
   Light soy sauce - 1/2 tsp (optional)
   Egg - 1, beaten lightly
   Sugar: 3/4 tbsp
   Salt to taste
   Sesame oil - 1 tsp
   White pepper powder - as required
   Spring onion greens: 3-4 tbsps (finely chopped) for garnish

METHOD FOR MAKING SWEET CORN CHICKEN SOUP

Heat oil in a heavy bottomed vessel, add spring onion whites and ginger and saute for
a mt. Add the shredded chicken and saute for a mt. Add cream style sweet corn and
chicken stock or water and bring to a boil. Reduce flame and cook on low flame for a

mt.

Add sugar and adjust salt to the simmering soup and cook further for 3-4 mts.

Mix the cornflour in 4 tbsps of water and keep aside.

Add the cornflour mixture and go on stirring till the soup thickens on low to medium
flame. Slowly add the beaten egg and continuously stir in one direction only. Ensure
that the flame is low and the egg will form into thin white threads in the soup. Keep
stirring for few more seconds and turn off heat.

Pour into soup bowls, garnish with spring onion greens and serve hot. You can season
with white pepper powder.
TIPS

   Prepare the chicken stock by boiling 1 1/2 lts of water, 3/4 tsp salt, 1/2 tsp black
pepper powder, 1 cubed carrot, 1/2" ginger, 3 crushed garlic cloves and 1/4 kg
chicken with bone. Place lid and allow the water to come to a rolling boil. Simmer for
15 mins and turn off the flame. Strain the liquid and keep aside. De-bone the
chicken and shred to small pieces.

   If you want you can add vegetable stock instead of chicken stock. Vegetable stock
can be prepared by boiling 6-7 cups of water, 1 large onion (quarter it), a carrot
(slice it) and a potato (large cubes). Boil till water reduces to 5 1/2 cups. Turn off
heat, strain the stock and discard vegetables.

   You can use black pepper powder instead of white pepper powder.

   Sugar can be reduced to 1/2 tablespoon.

   Adjust corn flour according to the desired thickness of the soup. More corn flour
yields a thicker soup.

   You can prepare cream style corn at home. Take 2 corn cobs, take a sharp knife to
remove the corn kernels. Melt a tbsp of butter in a vessel, add 3/4th of the corn
kernels and saute for 2 mts. Blend the remaining corn kernels to a paste. Add this
corn paste and a tbsp of sugar to the vessel and mix. Add 1/4 cup of water and 3
tbsps milk (optional ingredient) and cook for 7-8 mts. Mix a tbsp of flour in 3 tbsps
water and mix. Add the corn flour mixture and go on stirring till it thickens. Season
with salt and pepper. Cool and freeze until use.

   You can add soy sauce if you want, it is optional.


kadhai paneer:
250 gms Cottage Cheese (Paneer) ; 3 Capsicum (Shimla Mirch) ; 4 Onion (Pyaj) ; 4 Tomato (Tamatar) ; 1 "
long piece Ginger (Adrak) ; 1 tsp Red Chili Powder (Lal Mirchi) ;
2 Bay Leaf (Tej Patta) ; 4 Cloves (Lavang) ; 1 piece Cinnamon (Tuj/Dalchini) ; Little Orange Color ;
4 tblsp Clarified Butter (Ghee)
How to make kadhai paneer:
 Cut cottage cheese, capsicum in long pieces. - Grind onion, tomato, ginger, salt, red chili powder and
orange color. - Mince cloves and cinnamom. - Heat clarified butter in a pan. - Add bay leaf, cloves,
cinnamon. - Then add onion, tomato, ginger paste.
 Continue cooking it on medium flame till ghee/oil begins to separate.
 Add paneer and capsicum pieces. - Cook on low flame.
 When the capsicum are done put off the flame. - Take off the fire and serve hot.
 Serve with nan or paranthas.

Chili paneer:
350 gms Paneer ; 2 tsp Salt ; 1 Egg ; 1/2 cup Corn Flour ; 1 tsp Ginger-Garlic Paste ; 2 cups Coarsely
Chopped Onions; 2 tbsp Sliced Green Chillies ;1 tbsp Soya Sauce ; 2 tbsp Vinegar ; 1/4 tsp Ajinomoto ;
Oil for frying ; Little Water
How to make chilly paneer:
 Cut the paner into cubes.
 Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic, ginger and water to just coat the paneer
pieces with the mixture.
 Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color.
 Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute.
 Add the green chillies, salt, soya sauce, vinegar, ajinomoto and the fried paneer cubes.
 Mix well, and garnish the chilli paneer with finely cut spring onions and coriander.

Paneer Pasanda
Ingredients:
500 gms Cottage Cheese (Paneer); 6 Onion (Pyaj) ; 400 gms Tomato (Tamatar) ; 1 " long piece Ginger
(Adrak) ; 2 Green Chilly (Hari Mirch) ; 1 cup Cream (Malai)
1 cup Curd (Dahi) ; 100 Butter; 1 tsp Red Chili Powder (Lal Mirchi) ; 1/4 tsp Turmeric (Haldi) ; 1 tsp
Dried Pudina Leaves ;1/2 tsp Garam Masala ; 1/2 cup Milk
How to make
 Cut cottage cheese in samll pieces. - Chop onion very finely.
 Grind tomato, ginger, green chilly,.
 Heat butter in a pan. - Saute onions till pink in color.
 Then add tomato paste.
 Continue cooking it on medium flame till ghee/oil begins to separate.
 Put off the flame. - Add cottage cheese, cream , curd, salt, red chili powder, turmeric, garam masala, dried
pudina leaves and mix well.
 Keep it aside for an hour. - Put the pan on the flame and then add milk to the mixture.
 Simmer for 5 minutes and then finally put off the gas.
 Take off the fire and serve hot.

Matar Paneer
Ingredients:
450gms /1lb shelled Mutter (green peas) ; 250gms / 1/2lb Paneer How to make paneer
2 medium onions (chopped) ; 6 cloves garlic (crushed) ;1 tbsp grated ginger ;2 green chilies (chopped);
250gms / 1/2 lb tomatoes (peeled and sliced) ;Salt To Taste ; 1cup curd / plain yogurt ; 1 tsp turmeric
powder ; 1 tbsp coriander seeds ; 4 bay leaves ; 2 cups water
1/2 cup ghee / vegetable oil ; To Garnish : Garam masala powder ; Chopped coriander leaves
Preparation:
 Make a paste by grinding together half the onions, the garlic and coriander seeds.
 Heat the ghee in a frying pan and cut the paneer into 2.5-cm/1-inch cubes. Fry the paneer to a light brown
and remove to drain on a plate.
 Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry until the
onion is golden brown.
 Add the turmeric and the paste mixture and fry until the ghee starts to separate.
 Add the paneer and mutter (peas) along with the yogurt, chili, tomato and salt. Stir for 5-6 minutes over
low heat.
 Pour in the water and simmer gently for 20 minutes. Serve the matar paneer sprinkled with garam masala
and coriander.
Chilly paneer:
 Preparation Time : 5 mins Cooking Time : 20 to 25 mins Serves : 4

 Ingredients:
 Paneer – 200 grams cubed
 Onion – 1 large peeled and cubed
 Capsicum / Bell Pepper – 1 large cubed
 Garlic – 6 fat cloves chopped finely
 Ginger – 2 cm piece chopped finely
 Green Chilli – 3 cut in diagnols
 Salt to taste
 Sugar – 1 tsp
Ajinomoto a pinch (optional)
 Tomato ketchup – 2 tblspn or to taste
 Red Chilli Sauce – 1 tblspn (or paste) or to taste
 Green Chilli Sauce – 1 tblspn or to taste
 Soy Sauce – 2 tsp or to taste
 Vinegar – 1 tsp or to taste
 Chilli Powder – 1 tblspn
 Spring Onion a handful finely chopped

 For Frying:
 All Purpose Flour / Maida – 3 tblspn
 Corn Flour / Corn Starch – 6 tblspn
 Salt to taste
 Sugar – 1/2 tsp
 Pepper Powder – 2 tsp
 Soy Sauce – 1 tsp
 Water as needed
 Oil – 4 tblspn for frying

 Method:
 Heat 4 tblspn of oil in a pan. Take all the ingredients given for frying in a bowl, add in water
and make it to slightly thin batter. Dip the paneer in the batter and fry till golden. Remove it
to a plate.
 Mix all the sauces in a bowl and set aside.
 Now in the remaining oil(if there is no oil, add a tsp more oil). Add in ginger, garlic and
chillies. Saute for a min.
 Add in onions, capsicum and saute for couple more mins.
 Add in salt, sugar and mix well. Add in chilli powder and sauces and mix well. Cook for
couple of mins.
 Add in the fried paneer and toss.
 Add in spring onion and mix well.Serve with noodles or fried rice.

Paneer Butter Masala
Ingredients:
250 gm Paneer ; 2 Onions (blanched and pureed) ; 2tbsp Butter ; 3 tbsp Tomato puree ; 1 tsp Ginger ; Garlic paste ; 2
tbsp Cashew nut paste ; 2 tbsp Kashmiri chili powder ; 1 tsp Coriander powder ; 1 tsp Turmeric powder ; 1 tsp Garam
masala ;1 Cup Fresh cream
Procedure:
Cut Paneer in cubes and fry. Soak them in warm water so that they become soft.
Heat butter in a kadai and add the onion puree and sauté till they turn light brown in color. (This is also known
as brown paste.)
Add Ginger garlic paste to the brown paste mixture and sauté for some time.
Then add the Kashmiri chili powder, coriander powder, cashew paste, tomato puree, turmeric powder, garam
masala powder and salt and sauté for some time.
Add the soaked paneer cubes, little water and allow it to cook till the gravy becomes semi-solid.
Finally garnish it with fresh cream.

Murgh Musallam
10 flakes garlic (crushed) ;2 tbsp grated ginger ;Salt To Taste ;1 cup curd or plain yogurt
1 tbsp lemon juice ;1 chicken ;1 cup long grain rice ;3/4th cup shelled peas; 6 bay leaves ;1 cup ghee ;2 large
onions (finely chopped) ;225gms/1/2 lb tomatoes (peeled & sliced) ;2 cups hot water ;3 tbsp chopped coriander
leaves
Spices
2 tsp garam masala powder ;1 tbsp turmeric powder ;8 cloves ;6 black peppercorns ;1 brown cardamom ;1
tsp red chili powder ;1 tbsp roasted coriander powder ;1 tsp cumin seeds ;1/2 tsp saffron strands
How to make chicken
 Mix three-quarter of garlic with half the ginger, half the garam masala, 1 tbsp. salt, 1/3rd of turmeric, half
of curd and the lemon juice and mix to paste.
 Make small cuts in the chicken flesh and rub the paste all over and in the cavity. keep aside for 2 hours.
 Half cook the rice with peas, remaining garlic , 4 cloves, peppercorns, 1/2 tsp. salt, brown cardamom and 4
bay leaves and water and use to stuff chicken.
 Heat the ghee in saucepan and fry the chicken until brown all over, being careful not to let the stuffing out.
Drain the chicken.
 In another pan fry half onions in the remaining ghee with 2 bay leaves, remaining cloves and green
cardamoms, until golden.
 Add the remaining turmeric and chili powder. Make a paste grinding together the coriander and cumin
seeds and the remaining onion and grated ginger.
 Cook, stirring, for 5-10 minutes, until the ghee starts to separate. add the remaining curd, the tomato and
1/2 tsp. salt. Add the chicken to the pan and baste with the spice mixture. Pour over 300ml/ 11/4 cups of
water, cover and cook in a moderately hot oven (200 degree centigrade, 400 degree Fahrenheit, gas mark 6)
for 1 hour. Steep the saffron in the remaining garam masala powder and coriander leaves before serving
murgh musallam.

Chicken Korma:
1 (2 1/2 pound) cut-up chicken ; 2 cups yogurt ; 3 cloves garlic ; 2 medium onions, chopped
1 tsp paprika ; 2 tsp fresh ginger, chopped ; 2 tsp peanut or sunflower oil ;2 tsp ground coriander ; 1/2 tsp
ground chili ; 1 tsp cumin ; Seeds of 2 peeled cardamom pod ; 1 tsp poppy seed ; 1 tsp turmeric ; 1 bay leaf
; 2 tbsp fresh coriander, chopped
How to make
 Place chicken in bowl and marinate in yogurt, 1 clove garlic, half an onion, paprika, ginger, salt and pepper
for a few hours. Heat oil in large heavy casserole; gently sauté remaining onion and garlic for 1 minute.
Remove and set aside. Add to casserole the coriander, chili, cumin, cardamom seeds, poppy seed and
turmeric. Fry for a few minutes. Add the chicken. Pour enough water to cover and add remaining marinade.
 Add onion and garlic with bay leaf. Simmer 45 minutes or until chicken is tender. Sprinkle the chicken
korma with fresh coriander and serve.
Microwave – Roast Chicken Grilled Tandoori Chicken:
Recipe 1: Ingredients: 
·         Chicken leg pieces -2 ·         Lemon juice - 1 tsp
·         Red chilly pwd - ½ tsp·         Thick yoghurt - 2 tbsp
·         Tandoori chicken masala pwd - 1 tsp·         Coriander pwd - ½ tsp
·         Cumin pwd - ¼ tsp·         Ginger garlic paste - 1 tsp
·         Kasoori methi pwd - ¼ tsp·         Turmeric pwd - a pinch
·         Chat masala pwd` - ¼ tsp·         Garam masala pwd - ½ tsp
·         Food color - a small pinch·         Ghee / oil - 1 tbsp
·         Salt to taste
Method:
1.     Clean and wash the chicken pieces.
2.     Make small slits , so that the marination reaches inside nicely and helps the chicken to cook more quickly.
3.     To prepare the marinade, take a small bowl.
4.     In that add lemon juice, salt and red chilly pwd.
5.     Mix well . Add the chicken pieces, coat well in the marinade and allow to rest for 10 to 15 mins.
6.     In another bowl, add thick yoghurd, tandoori chicken masala pwd, red chilly pwd, coriander pwd, cumin
pwd, ginger garlic paste, kasoori methi pwd, turmeric pwd, chat masala pwd, garam masala pwd, food color
and ghee. ( ghee helps the chicken to maintain its moist & tender while grilling )
7.     Add little salt and mix the marination well. ( if you like spicier chicken, increase the chilly pwd )
8.     Now coat the chicken in the marinade.
9.     Cover and chill for at least 1 to 2 hrs.
10.  ( we can also keep the marinated chicken overnight, for best taste )
11.  Set the microwave oven at 180 degree celcius and start to pre heat oven.
12.  Put the marinated chicken on the tray and place it in the hot oven.
13.  Cook the chicken for 15 mins.
14.  Spoon some melted butter on the tandoori chicken and grill further for 3 to 5 minutes or until charred.
15.  Remove from oven.
16.  We can see the chicken is cooked soft & tender with juicy inside.
17.  Sprinkle chat masala and lemon juice.
18.  Enjoy hot with onion, cilantro, lemon wedges garnishing.

Recipe 2: Ingredients:
Chicken about 1200 Gms cut into pieces
Butter for basting 50 Gms ; Chaat masala 1 tablespoon ; Ginger-garlic paste 1 tablespoon
Lemon juice 1 tablespoon ; Chilli powder 1/2 tablespoon ; Hung curd 1 cup
Dhania powder 1 tablespoon (coriander) ; Garam masala 1 tablespoon ; Salt To taste

Method :

 Clean the chicken pieces and make small incisions.


 Then mix chilli powder, lemon juice and ginger-garlic paste and rub it on the chicken pieces and
allow it to marinate for about 2 hours.
 Then mix the yogurt, dhania powder, garam masala, red color and salt and rub it on the pieces
again and allow it to stand for another few hours.
 Preheat the oven at 200. Oil the grill and put the chicken pieces onto it.
 Cook on combination mode at 200 for 16 minutes and then on convection mode for 12 minutes
at 200.
 Towards the end of the cycle baste with the butter on both the sides.
 Serve with onion rings, lemon wedges and sprinkled with chaat masala
KFC Fried Chicken

Ingredients: Chicken pieces with skin   - ½ kg; Eggs- 2; Milk- 2 to 3 tbsp; All purpose flour / Maida - 2 cups
Garlic pwd - 2 tsp; Onion pwd - 2 to 3 tsp; Paprika pwd - 1 tsp; Pepper pwd - ¼ tsp
Bread crumbs   - 2 tbsp; Crushed Oats  - 2 tbsp; Oil - to fry; Salt to taste

To marinate:
Lemon juice - 1 tbsp; Red chilly pwd- ½ tsp; Pepper pwd- ½ tsp ; Salt - ½ tsp

Method:
Wash & clean the chicken pieces. ( dont remove the skin )
Pat dry using paper towel & keep it aside.
Prepare marinade with the given ingredients.
Add chicken pieces to the marinade and turn to coat. Marinate for 1 to 2 hrs.
In a bowl, beat the eggs,  pour the milk and whisk... till a smooth mixture is obtained, set it aside.
In a plate or bowl stir,  plain flour , garlic pwd, onion pwd, red chilly pwd/ paprika, pepper pwd, bread crumbs,
crushed oats & salt until well mixed. Take a piece of chicken, add to the flour mixture & cover the chicken with
it. Now dip in the whisked egg mixture. And then again back into the flour mixture.
Shake off the excess flour and keep aside. Repaeat the same dipping & covering process for all chicken pieces
till they’re generously coated. Meanwhile heat oil in a wide skillet.
Add 4 to 5 pieces of chicken and deep fry in hot oil.
Take care not to crowd pieces. Turn the flame to low medium and fry chicken until it turns golden brown.
Turn over the pieces gently, every few minutes & cook to crisp.
Chicken is done, when it is browned on all the sides. Remove from flame & place on kitchen tissue to drain.
Repeat with remaining chicken. Homemade lipsmacking fried chicken is done.. 
And ready to be served..! You can see the chicken is cooked crisp to edges with juicy & savory inside. Serve
hot

Naan:
1 cup maida (plain flour), salt to taste, sugar about a teaspoon or more if you want it sweeter, cream 1 teaspoon, yoghurt
1 tablespoon, ghee/butter - 1 tsp and enough soda water to make the dough (no other liquid at all). They prefer not to use
yeast in general.

Naan with yeast: naan recipe with yeast - makes 8-10 medium naans
Ingredients
3 to 3.25 cups maida/all purpose flour; 1 cup water or as required; 2.5 to 3 tbsp oil/ghee/butter; 1 tsp dry active yeast
1 tsp sugar; ¾ tsp salt or as required; butter for brushing the naans, as required
Method:
first dissolve the sugar in 1 cup water. warm this solution.
then dissolve the yeast and let the yeast bubble up. this takes about 10 to 12 mins.
when the yeast solution has bubbled up well then add this frothy solution in a mixing bowl.
add the maida/all purpose flour, salt, oil and keep on mixing with hands.
add oil and then knead to a smooth, soft, springy and elastic dough.
if the dough looks dry then add a few tbsp of water and knead.
if the dough has become too sticky, add a few tbsp of flour and knead,
the dough should be well kneaded and soft. if you press the dough with your finger it should spring back easily.
place the dough in a bowl and cover with a cotton napkin or lid and keep for 1:30 to 2 hours at room temperature.
now make medium sized balls from the dough. roll them well in your palms. place the balls in a tray or plate.
cover them with a cotton napkin or lid and again allow to stand for 30 mins.
the dough balls will double up. before you start rolling the naans, heat your oven to the max temperature at least 20-25
mins before. my oven has the maximum at 250 degrees C.
please note that if you keep above 250 degrees C than the baking time will reduce.
once the oven is preheated well, then start rolling the naan evenly.
keep a medium thickness, meaning rolls the naans neither thick nor thin.
place the rolled naan on a greased pan or tray and keep in the oven.
bake for 7-10 minutes till brown spots seen on the top and the naan puffs up well.
with the help of oven mitts remove the tray from the oven. remove the naans also and spread some butter on them.
serve naan hot with a north indian or mughlai vegetable curry or dal/lentil dish.
Notes: to make the naan in microwave convection mode - preheat the oven at 200 degrees C at least 20 mins
before you start to make the naan. place the rolled naan in the greased baking tray. bake at 200 degree for 4-8
minutes or more or less till the naan puffs well and become golden from top.

Paneer Butter Masala:


Ingredients:
250 gms Paneer (or Tofu), cut into 1-inch cubes; 2 medium Onions, finely chopped
1½ teaspoons chopped Ginger; 3-4 Garlic Cloves; 3 medium Tomatoes
6-8 Cashew Nuts, soaked in water for 15 minutes; 1 small piece of Bay Leaf
2 Green Chillies, slit lengthwise; 1/2 cup Full Fat Milk
2 teaspoons Kasuri Methi (dry fenugreek leaves); 1/2 teaspoon Garam Masala Powder
1 tablespoon Coriander Powder; 1 teaspoon or to taste Red Chili Powder; Salt to taste
2 tablespoons Fresh Cream (or homemade malai); 2 tablespoons Butter; 2 tablespoons Oil
If you are using frozen paneer cubes, then defrost them.
Grind onion, ginger and garlic in a grinder and make onion paste. Grind soaked cashew nuts with 2 tablespoons
water to make cashew nut paste. Blanch the tomatoes and blend them to prepare tomato puree.
Heat cooking oil and butter in a non-stick frying pan over medium flame. Add onion paste and bay leaf and
sauté until onion paste turns light brown for approx. 4-5 minutes.
Add green chilli and red chili powder and sauté for 30-40 seconds. Add cashew nut paste.
Stir and cook for 2-minutes.
Add tomato puree and cook until oil starts to separate from the puree, it will take around 3-4 minutes.
Add coriander powder and garam masala powder and mix well.
Add 1/2 cup milk, 1/2 cup water and salt; mix and cook until oil comes on the surface or for approx. 4-5
minutes.
Add paneer cubes, kasuri methi and cook for approx 2-minutes or until you get the desired consistency of
gravy.
Add fresh cream.
Mix properly and turn off the flame.
Transfer prepared curry to a serving bowl. Garnish Punjabi paneer butter masala with milk cream or cube of
butter and serve

Chicken tandoori in gas tandoor


You will be needing:
- 4 Chicken drumsticks (Mine weighed about 160gms); - 2 heaped teaspoons of thick yoghurt
- 1 heaped tsp ginger garlic paste; - 1 tsp red chilli powder; - 1/2 tsp turmeric powder
- 1/2 tsp cumin powder; - 2 tsp garam masala; - A generous squirt of lime juice
- Salt to taste; - Oil/Butter to brush, if needed.

Method:
- Mix all the above ingredients (except the oil) and marinate for about 1hr. Even better, marinate overnight.
(Refrigerated, of course)
- Assemble the tandoor over the stove. If you are using a real tandoor, set it up.
- Place the marinated chicken on the tandoor.
- Cover with the lid, let cook over a high flame. Check the water level in the pan beneath the grill.
- Turn over  and brush some oil/butter if it starts looking dry.
- Cook covered, and turn over every 10 minutes. Brush with oil/butter as needed.
- Takes about 20-25minutes to be completely done. 
- Serve piping hot with lime wedges and mint chutney.
Choco Cookie Hershey
Ingredients
o 2-1/4 cups all-purpose flour
o 1 teaspoon baking soda
o 1/2 teaspoon salt
o 1 cup (2 sticks) butter, softened
o 3/4 cup granulated sugar
o 3/4 cup packed light brown sugar
o 1 teaspoon vanilla extract
o 2 eggs
o 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
o 1 cup chopped nuts (optional)
Directions
1. Heat oven to 375°F.

2. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl
with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and
nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.

3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool
completely. Makes about 5 dozen cookies.

PAN RECIPE: Spread batter in greased 15-1/2x10-1/2x1-inch jelly-roll pan. Bake at 375°F. 20 minutes or until
lightly browned. Cool completely; cut into bars. About 4 dozen bars.

HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CHIP COOKIES: Simply add 1/3 cup HERSHEY'S
Cocoa to your favorite chocolate chip cookie recipe.

SKOR & CHOCOLATE CHIP COOKIES: Use 1 cup finely chopped SKOR bars and 1 cup HERSHEY'S SPECIAL
DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips in place of 2 cups chocolate chips; omit nuts.
Drop and bake as directed.

ICE CREAM SANDWICH: Press one small scoop vanilla ice cream between two cookies.

HIGH ALTITUDE DIRECTIONS (classic cookies):


- Increase flour to 2-2/3 cups.
- Decrease baking soda to 3/4 teaspoon.
- Decrease granulated sugar to 2/3 cup.
- Decrease packed light brown sugar to 2/3 cup.
- Add 1/2 teaspoon water with flour.
- Bake at 375°F, 5 to 7 minutes or until top is light golden with golden brown edges
Ingredients
o 2/3 cup shortening
o 1-1/2 cups packed light brown sugar
o 1 tablespoon water
o 1 teaspoon vanilla extract
o 2 eggs
o 1-1/2 cups all-purpose flour
o 1/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
o 1/2 teaspoon salt
o 1/4 teaspoon baking soda
o 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
o 1/4 cup chopped walnuts (optional)
Directions
1. Heat oven to 375°F.

2. Beat shortening, brown sugar, water and vanilla in large bowl on medium speed of mixer until well blended. Add
eggs; beat well.

3. Stir together flour, cocoa, salt and baking soda. Gradually add to sugar mixture, beating on low speed just until
blended. Stir in chocolate chips. Drop by rounded tablespoons 2 inches apart onto ungreased cookie sheet.
Sprinkle chopped walnuts on each cookie, pressing down lightly.

4. Bake 7 to 9 minutes or until cookies are set. Cookies will appear soft and moist. Do not overbake. Cool 2
minutes; remove from cookie sheet to wire rack. Cool completely. Makes about 36 cookies.

Ingredients Edit and Save

1 cup butter, softened


1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts

 PREP20 mins

 COOK10 mins

 READY IN1 hr

Directions

1. Preheat oven to 350 degrees F (175 degrees C).


2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the
vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by
large spoonfuls onto ungreased pans.
3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

NESTLE CHOCO CHIP COOKIE

INGREDIENTS

 2 1/4 cups all-purpose flour


 1 teaspoon baking soda
 1 teaspoon salt
 1 cup (2 sticks) butter
 3/4 cup granulated sugar
 3/4 cup packed brown sugar
 1 teaspoon vanilla extract
 2 large eggs
 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
 1 cup chopped nuts

IN THIS RECIPE
INSTRUCTIONS
PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract
in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour
mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool
completely.

PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above.
Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen
bars.

SLICE AND BAKE COOKIE VARIATION:


PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half
into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick
slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2
minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and
reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie
for 17 to 19 minutes.
Chicken Nuggets : KFC Style

Preparation time: 30 minutes

Ingredients:

 500 gm boneless chicken


 2 tsp black pepper
 1 tsp roasted cumin seeds powder (jeera)
 1 tbsp ginger garlic paste
 4 green chillies paste
 1 lemon
 1/2 cup fresh cream (I use Amul)
 2 eggs
 1 cup all purpose flour (Maida)
 1 cup of bread crumbs/plain cornflakes ground
 Salt as per taste
 Oil for deep frying

Method for preparation:

 Cut the boneless chicken into small pieces. Wash well and drain out all the water (press the
chicken pieces in both the palms of the hands so no water remains).
 Put the chicken pieces in a bowl.
 Add salt to taste, lemon juice, pepper powder, ginger garlic paste, cumin seeds powder,
green chilli paste and fresh cream. Mix well.
 Keep it in the refrigerator for two to three hours to marinate.
 Put all-purpose flour and bread crumbs in two separate plates.
 Whisk two eggs in a bowl.
 Heat oil in a pan to deep fry the chicken.
 Remove the chicken from the refrigerator.
 Now, pick each marinated piece of chicken with a fork, coat it with all purpose flour, dip it
in the egg, and then roll it in bread crumbs.
 Deep fry the chicken pieces in hot oil. It should take about 10 minutes of frying time for the
chicken to be done.
 When the chicken pieces are golden brown, remove from pan and drain excess oil on tissue
paper.
 Your chicken nuggets are ready.
 Serve hot with tomato sauce or green chutney.

Note:

 The content of the chilly paste and pepper powder can be adjusted to individuals taste.
 The more time given for marinating of the chicken, better is the taste.

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