How to prepare Mutton samosas?

Ingredients :
1. 250 grams minced mutton
2. 200 grams flour
3. 1 tomato
4. 1 onion
5. 1 inch ginger
6. 2 green chillies
7. 1 teaspoon turmeric powder
8. 1 teaspoon garam masala
9. ½ teaspoon red chilly powder
10. 1 teaspoon cumin seeds, ¾ cup oil
11. 1 tablespoon white butter and 2 teaspoons salt.

METHOD:

1. Finely chop the onion, tomato, ginger and green chillies each separately and place them aside. Now take a pan and heat 1 tablespoon oil.

2. When the oil is very hot add the onions and sauté till golden brown. Next put in the tomatoes, ginger, green chillies, red chilly powder, garam masala and turmeric and sauté till the raw smell of the masala leaves. Now add the minced meat and fry for five minutes.

3. Now add half cup water and let it boil. When the water begins boiling add salt to taste. Cover, simmer and cook for 35 minutes till the meat is cooked and all the water has evaporated.

4. Now take a big bowl and add the flour and ½ teaspoon salt. Mix them together and then add the white butter and cumin seeds. Add a spoon of water at a time and make a dough.

5. Now make small balls from the dough and roll it into flat rounds like chappatis or pan cakes. Cut the round into half and make a cone out of each half. Fill these cones with the minced meat and seal the edges with a little water. Now Take a frying pan and pour oil enough for frying.

6. Let the oil heat up well and then slowly fry the samosas till the outer layer is crisp and golden brown.

RECIPE OF DELICIOUS CHICKEN FRY

Ingredients :
1. 6 chicken drumsticks
2. 1 tablespoon ginger garlic paste
3. ½ teaspoon green chilly past
4. ½ teaspoon red chilly powder
5. 1 teaspoon coriander powder
6. ½ teaspoon garam masala( hot spice mix)
7. 1 teaspoon lemon juice
8. 1 pinch turmeric
9. oil for deep frying
10. salt and pepper to taste.

METHOD:

1. Take the chicken pieces and make slits in them on all sides. Put the chicken in a big bowl and add the ginger garlic paste, green chilly paste, red chilly powder, coriander powder, turmeric, salt, pepper and sprinkle a little water.

2.Now mix it up well and let it marinate for 2 hours. Now take a frying pan and pour oil for deep frying. Fry three pieces at a time after the oil is nice and hot. Keep turning the chicken over so that all the sides get cooked evenly.

3. When it’s nice and brown remove from the stove and n the oil with some paper towels. Sprinkle the lemon juice and serve it hot.

Recipe for chicken Tikka

Ingredients :
1. 500 grams boneless chicken
2. ½ cup curd(yoghurt)
3. 1 teaspoon red chilly paste
4. 1 tablespoon lemon juice
5. 1 tablespoon ginger garlic paste
6. 1 teaspoon cumin powder
7. 1 teaspoon red chilly powder
8. 1 teaspoon garam masala( hot spice mix)
9. 1 tablespoon oil
10. 1 tablespoon butter and salt to taste.

METHOD:

1. Cut the boneless chicken into 1 inch pieces. Now make slits in them. Now put the pieces in a bowl. Add the red chilly powder, ½ of the lemon juice and salt to taste. Mix it all up and let it marinate for an hour.

2. Then add the curd, ginger garlic paste, red chilly paste, cumin powder, garam masala, oil and mix it up. Then let this marinate for another four hours.

3. Then roast it in a preheated oven for 15 minutes. Apply the butter and roast for another minute. Garnish with lemon juice and coriander and serve with some garlic chutney.

How to make chicken kuruma?

Ingredients:

400 grams chicken boneless
1 cup sour curd(yoghurt)
¼ cup cashew nut paste
2 cloves,
1 cardamom
1 teaspoon cumin seeds
1 teaspoon garam masala(hot spice mix)
1 teaspoon coriander powder
1 tablespoon ginger garlic paste
½ tablespoon green chilly paste
1/4 teaspoon turmeric powder
1 tablespoon ghee(clarified butter) and salt to taste.

METHOD:

1.Take a thick bottomed pan and heat the ghee. When the ghee melts and begins to boil add the cloves, crush the cardamom and put that in too.

2. Sauté briefly and add the cumin seeds. Cook till it turns golden brown and add the turmeric, gara m masala, coriander powder and sauté till the masala blends well.

3.Now put in the ginger garlic paste and green chilly paste. Sauté till the raw smell leaves and pour in the curd. Simmer and cook fro five minutes and keep stirring.

4. Now add the chicken and very little water and mix it all up. The water should be just enough to move the chicken freely. Cover the pan with a lid and cook till its half cooked. Open the lid and check by poking the chicken with a fork.

5.Add the cashew nut paste and salt to taste. The gravy mustn’t be too liquid and so don’t add water unless the gravy is too thick. Stir well and cover with a lid again. Cook for about 15 minutes. Check if the chicken is tender and then remove from flame. Garnish with fried onions and fresh cream in the centre and serve.

Making of Cream Of Chicken Soup

Ingredients:

• 4 cups milk
• 2 tablespoons all-purpose flour
• 2 tablespoons canola oil
• 2 tablespoons white sugar
• 2 cups finely chopped, cooked chicken meat
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder

Method:

1. Make a white sauce of milk or cream, flour, and oil. Add chicken. Add sugar, salt, pepper, and garlic powder (may use more or less as desired). Mix well and simmer for 20 minutes over low heat.
2. If soup is not as thick as desired, mix a small amount of cornstarch with a small amount of water and add to soup. Simmer for 10 minutes.

Simple Homemade chicken soup

Ingredients:

• 1 (3 pound) whole chicken
• 4 carrots, halved
• 4 stalks celery, halved
• 1 large onion, halved
• water to cover
• salt and pepper to taste
• 1 teaspoon chicken bouillon granules (optional)

Method:

1. Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often).
2. Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper and chicken bouillon to taste, if desired. Return the chicken, carrots, celery and onion to the pot, stir together, and serve.

The tasty prepration of vegetable idli

Ingredients
1. Idly rice - 1/2 kg
2. Black gram - 200 gm
3. Salt - As required
4. Carrot - One (Medium)
5. Beans - Four
6. Cauli flower - 25 gm
7. Capsicum - Half
8. Ginger - One (Small)
9. Coriander leaves - 5 gm
10. Oil - 5 gm
11. Pepper - a small spoonful

Preparation:

01. After washing rice and black gram well soak it for four hours.
02. Drain the rice and black gram, grind rice and black gram separately adding required amount of water.
03. Mix rice and black gram adding required amount of salt. Leave it to ferment.
04. Cut washed vegetables into small pieces.
05. Mix them with the batter. A a tea spoon of pepper powder.
06. Smear oil in the idli moulds and pour the batter into the mould. Cook it in steam and serve it hot.