SPICY PINEAPPLE CHUTNEY

Ingredients:

1 heaped cup of long strips of Pineapple  fresh
1 clove Garlic, finely chopped
8 Dates cut into thin and long strips
2 teaspoons Salt
1/2 teaspoon Red chili pepper
1/4 teaspoon big Cardamoms, ground
1 teaspoon Caramel syrup
3 teaspoons Raisins
3/4 cup Vinegar
1 heaped teacup Sugar
1 cup Water

METHOD:

• Cook pineapple, garlic and dates with water on a low fire till tender and water is absorbed.
• Add sugar, Red chili pepper , salt, cardamoms, vinegar and cook on hot fire till it becomes a little thick.
• Mix raisins and caramel syrup and cook for a few minutes.
• Pour into a jar.
This chutney can be kept for one year.
• Note: If fresh pineapple is not available, the same amount of tinned pineapple can be used

SPICY MACRONI & CHEESE

Ingredients: 

 

1 small bag shell macaroni
1/2 block Velveeta cheese
1/2 cup milk
1 can of Rotel tomatoes
1/4 cup of Real Bacon bits
salt & pepper, to taste

 

Method:

Boil macaroni as directed on package. Drain. Add remaining ingredients until cheese is melted. Season with salt and pepper, to taste.

TANDOORI DRUMSTICK

Ingredients:

chicken Drumsticks
1 tsp of red chilli powder
1 tbsp of lemon juice
Salt to taste
Orange Food Color

For Marination:

200 gm of yogurt
1 tsp of red chilli powder
Salt to taste
2 tbsp of ginger paste
2 tbsp of garlic paste
2 tbsp of lemon juice
½ tsp of garam masala powder
2 tbsp of Butter

For garnishing
Onion rings and lemon wedges

Recipe:

Remove the Skin, wash and clean the chicken. Make incisions with a sharp knife on leg pieces. Mix red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder, butter and salt to the yogurt. Apply this marinade onto the chicken pieces and refrigerate for three to four hours. Put the chicken leg pieces on to a baking tray and bake it in the oven for twenty to twenty five minutes or until almost done. Paste it with some butter or spray pan oil and cook for another four minutes.
 Serve with raw onion rings and lemon wedges

Spicy pakora curry

Ingredients:(for pakoras)

Gram flour(Besan) - 2 cups
 Soda-bi-carbonate(khane ka soda] - ½ tsp
Salt - 2 pinches
turmeric powder - ½ tsp
Red chili powder - 1 tsp
white cumin seeds - 2 tsp
Crush carom(ajwain) - ½ tsp
Oil - 2 tbsp + for deep frying
Methidana [Fenugreek Seeds] - ½ tsp
Onion - 1 to 2 (roughly chopped - cut into medium cubes)
Green chilies - 3 to 4 (finely chopped)
Fresh coriander leaves - as req (chopped)


Method:


1. In a mixing bowl take 2 cups gram flour, add little less then ½ tsp soda-bi-carbonate, 2 pinches of salt, ½ tsp turmeric, less then 1 tsp red chili powder, 2 tsp cumin, ½ tsp crushed carom and mix it well using a spoon, so that the soda and other dry ingredient are well mixed into the gram flour
2. Heat 2 tbsp of oil in a small  simmer(baghar) karahi, add ½ tsp fenugreek crackle it, then put ¼ cup some water in the gram flour mixture, and on that water put the crackle fenugreek simmer (baghar), mix it well with spoon, then add more water and mix it well and make smooth batter of it.
3. Then add roughly chopped onion, chopped green chilies, chopped coriander leaves and mix it.
4. Heat oil in a pan, put the pakora with hand of medium size in hot oil, and deep fry till golden brown in color and keep aside. 

 INGREDIENTS: (For Curry)

Cooking oil - 4 tbsp
Onion - 1 (chopped cut into small cubes)
fenugreek - ¼ tsp
Whole red chilies - 6 to 7 
 cumin seeds - 1 to 1½ tsp
gram flour - 4 to 6 tbsp
turmeric powder - 1 tsp
Red chili powder - 1 tsp
Curry leaves - 6 to 8
Yogurt - 1 to 1½ cup
 Salt - to taste
Fresh Coriander leaves - as req 

 
METHOD: (For Curry)

1. Heat 4 tbsp oil in a pan add chopped onion, ¼ tsp fenugreek, 6 whole red chilies, 1½ tsp cumin mix it and saute it till onion become little brown in color.
2. Then add 4 tbsp gram flour roast it till light brown in color, then add 1 tsp turmeric powder mix it well, add little less then 1 tsp red chili powder, 8 to 10 curry stir fry this mixture, switch off the gas flame and allow this gram flour mixture to cool down.
3. Take 1½ cup yogurt in bowl add enough water and make a fine smooth batter of it liquid watery form and put this into the besan mixture and cook it until boil comes of it. Keep the consistency of the gravy/sauce of the curry in watery liquid form, not very thick, then add salt mix it well and cook.
4. Cool the pakoras and then add fried pakoras to the curry mix it, and then add chopped fresh coriander leaves mix it again, and cook for 2 to 3 mins.
5. Just add enough pakoras to the curry; the remaining pakoras can be eaten as snacks.
6. Dish out the Curry Pakooron Ki in a serving bowl, and then add baghar on it.

 INGREDIENTS: (For Baghar)

Oil - ½ cup (as req)
Whole red chilies - 4 to 6 (choti gol mirch)
Onion - 1 (sliced)
Fenugreek - ¼ tsp
cumin seeds - ½ tsp
Curry leaves - 3 to 4

Method:

1. Heat ½ cup oil in a small pan; add 6 whole red chilies let it get a dark brown (blackish) color, so that they get a nutty flavor.
2. Then add sliced onion and saute it till brown in color, then add ¼ tsp fenugreek mix it, then add ½ tsp cumin seeds, and let the fenugreek & cumin seeds crackle and cumin seeds become a little black, then lastly add 4 curry leaves mix it.
3. Put this hot simmer on the pakora curry which is being dished out in a serving bowl.

Tikka biryani

Ingredients:

■1 kg chicken bone less (Cut into small cubes shapes)
■1 kg basmati rice
■1 tsp ginger paste
■1 tsp garlic paste
■1 tsp black pepper powder
■1 tbsp lemon juice
■3 tbsp green chili paste
■2 tsp red chili powder
■1/3 tsp turmeric powder
■1 tbsp chaat masala
■2 onion thinly sliced
■2 tomato
■1 cup yogurt
■5 cloves
■2 bay leaves
■4 cardamon
■4 cinnamon
■Salt to taste
■2 tbsp pure ghee (Desi ghee)
■1 cup oil
■Yellow food color some pinches
■Saffron a pinch
■1/2 cup milk 

Method:

Soak the rice in plenty of water for 1-2 hour. Soak the pounded saffron in the hot milk and keep set aside.
In a large bowl, add chicken bone less pieces, yogurt, red chili powder, green chili paste, turmeric powder, salt, cloves, cardamon, cinnamon, chaat masala, lemon juice, yellow food color, ginger paste, garlic paste and mix well. Marinate the chicken mixture for 1-2 hour on a refrigerator.
Heat oil in a pan and fry sliced onion till brown, Add tomatoes and cook till thick gravy, add bay leaves and marinate chicken mixture and cook for 5-10 minutes on medium heat until chicken is tender. remove from heat keep set a side.
In a big pot bring water to boil, add rice for boiling.Continue to cook until the rice almost done.It takes about 10 minutes on stove.Drain the rice and keep aside.
Now its time to arrange rice and chicken mixture layers.You should have 3 layers of rice and lastly add chicken mixture. Don’t mix layers. chicken gravy is top on the rice.
Top it off sprinkle saffron milk. Place the rice on a plate and top of the rice place chicken gravy.
Chicken tikka biryani is ready to eat. Serve hot with raita, lemon and green salad

TANDOORI DRUMSTICK

Ingredients:

chicken Drumsticks
1 tsp of red chilli powder
1 tbsp of lemon juice
Salt to taste
Orange Food Color

For Marination:

200 gm of yogurt
1 tsp of red chilli powder
Salt to taste
2 tbsp of ginger paste
2 tbsp of garlic paste
2 tbsp of lemon juice
½ tsp of garam masala powder
2 tbsp of Butter

For garnishing
Onion rings and lemon wedges

Recipe:

Remove the Skin, wash and clean the chicken. Make incisions with a sharp knife on leg pieces. Mix red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder, butter and salt to the yogurt. Apply this marinade onto the chicken pieces and refrigerate for three to four hours. Put the chicken leg pieces on to a baking tray and bake it in the oven for twenty to twenty five minutes or until almost done. Paste it with some butter or spray pan oil and cook for another four minutes. Serve with raw onion rings and lemon wedges