325 gm boneless chicken pieces 1 cup water 1 medium onion coarsely chopped 2-3 cloves garlic 1-2 green chilies coarsely chopped Handful of dhuniya leaves 125 gm basin flour 1 tsp. dhuniya powder 1 tsp. ground zeera ½ tsp. garam masala ½ tsp. chili powder 1 tsp. salt or according to taste 1 pinch soda bicarbonate Oil for deep-frying
Method
Put the onion, garlic, green chilies and coriander with half the water in the blender and blend to a fine paste. Ina bowl mix together the besen powder, dhuniya powder, zeera, garam masala, chili powder, salt and soda. Add the blended liquid and rest of the water and mix well to forma thick paste. Put in the chicken pieces and mix well so that the chicken is well coated with this mixture. Deep fry in hot oil till golden brown. Serve with ketchup or mint chutney.
Method Grate the carrots and put them in a pot on low heat along with the illaichi seeds. When they become soft and water dries add sugar and again leave for the water to dry. Then add oil, khoya, dry fruit and milk and dry the water on high heat. When done add khevera just before removing from heat. Can be served hot or cold.
1. Sift together flour, cocoa, baking powder, baking soda, and sugar. Make a well in center of sifted dry ingredients. , 2. In a separate bowl mix buttermilk, oil, egg yolks, and vanilla. Pour into the well and mix with dry ingredients. , 3. Beat egg whites with cream of tartar until soft peaks form. Gradually fold into batter, one third at a time. Fold in pecans (if used). , 4. Cook in waffle iron according to manufacturer's instructions. Top with ice cream. , Makes 4 large waffles.
Method Grate the carrots and put them in a pot on low heat along with the illaichi seeds. When they become soft and water dries add sugar and again leave for the water to dry. Then add oil, khoya, dry fruit and milk and dry the water on high heat. When done add khevera just before removing from heat. Can be served hot or cold.
so sweet of u frind really kasam say bazar jesa bany ga na
1. Sift together flour, cocoa, baking powder, baking soda, and sugar. Make a well in center of sifted dry ingredients. , 2. In a separate bowl mix buttermilk, oil, egg yolks, and vanilla. Pour into the well and mix with dry ingredients. , 3. Beat egg whites with cream of tartar until soft peaks form. Gradually fold into batter, one third at a time. Fold in pecans (if used). , 4. Cook in waffle iron according to manufacturer's instructions. Top with ice cream. , Makes 4 large waffles.
Shahrukh Khan
Age: 124
7864 days old here
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Mutton Baryani
Ingredients
750 g. mutton 350 g. basmati rice 1 cup fresh curd 2 large onions sliced 2 flakes garlic 3 large cardamoms 8 cloves 1 inch cinnamon 1 tbsp. ginger paste 2 tsp. black peppercorns 1 tsp. cumin seeds 1 tsp. chilli powder 1 tsp. coriander powder 1/2 tsp. nutmeg powder a pinch of turmeric salt to taste 100 g. ghee
Method 1. Bring 750 ml. water to boil, add rice, salt and turmeric, cover and cook for 15 mins. till water is absorbed. 2. Heat ghee and fry half onions till brown, remove and keep aside, can fry raisins, pistachios and almonds and add (optional). 3. Add these to the rice. 4. Fry rest of onions, add ginger, garlic, cumin, chilli powder, and fry, add mutton and brown on high heat for 5 minutes, add cinnamon, cardamoms, cloves, peppercorns, coriander powder, nutmeg, salt and 125ml. water, stir well, cover and simmer for about 10 minutes. 5. Remove from heat, stir in the curd and simmer for 5 minutes. 6. Layer a dish with alternate layers of rice and mutton, cook in a preheated oven at 200 degrees C for 10 minutes. 7. Serve with raita. Delicious mutton biriyani is ready.
Chicken Pieces (marinate with 2 tablespoon of any Tikka Masala and 2 tablespoon yogurt and lime juice) 3 cups Rice soaked in water Yogurt ½ cup 1 large onion Salt 1 Tbsp Oil ½ cup Ginger,garlic paste 1tbls
1. Shallow fry marinated chicken till brown and keep aside.
2. Fry onion in oil, add ginger garlic paste and salt and pepper .
3. Add beaten yogurt, cook for few minutes. Pour in four glasses of water and bring to boil then add rice.When water is dry 3% add chicken in the center of the pot so it can get tender too. and keep rice on dum.
.. hmmm
(only for guls
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