2 Cup finely Sliced Onion
2 Finely Sliced Green Chilies
Salt to taste
1 tsp Red Chili Powder
4 Sticks of Cinnamon(dalchini)
4 Cloves (laung)
1/2 cup Yogurt (curd)
4 tbsp Vegetable Oil
1 medium sized cauliflower, cut into florets,boil in salted water for 10 mts, drained
2 tbsps maida/all-purpose flour
2 tbsps cornflour
1/2 tbsp rice flour
1 tbsp ginger-garlic-green chilli paste
salt to taste
1 1/2 tbsps finely minced garlic
1/2 tbsp finely sliced ginger
2 finely chopped green chillis
1 tsp red chilli pwd
2 tsps soya sauce
1 tbsp chilli sauce
2 tsps vinegar
3 tbsps tomato sauce
salt as required
5-6 Curry leaves
Heat oil for deep frying in a heavy bottomed vessel.
In a bowl, combine maida, cornflour, rice flour, salt, ginger-garlic-green chilli paste and water to make a thick paste. Dip the Boiled and drained florets into the batter such that its well coated.Deep Fry the florets that is well coated with the batter. Do not crowd the vessel. Deep fry till gobil turns golden brown. Remove onto absorbent paper and keep aside.
3 Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds. Add the green chillis and ginger and Curry leaves stir fry on high for a few seconds.
Add the whites of spring onions and stir fry on high for 3-4 mts, constantly toss them.
Add the deep fried gobhi and combine. Toss on high flame for 1-2 mts. Reduce to medium heat and add soya sauce, tomato ketchup, chili sauce and vinegar. Combine well and cook for 2 mts. Cook for 2 mts. Serve hot
Boil the noodles as directed on the pack.
Drain them in a strainer and wash with cold water. Keep aside.
Heat oil in a nonstick pan and fry garlic, ginger, green chillies and onions until they are lightly brown.
Add Vegitables into it cook untill its 75% cooked.
Add tomatoes along with salt and masala.
Cook till tomatoes are tender.
Now add Eggs and mix it up with the mixture.
Add the noodles and stir well.
Add All Sauces and vinegar mix it well on high flame.
Cook for a while and remove the fire and serve immediately.
Soak the rice in warm water for 15-20 minutes
In the chicken add Curd,Ginger-Garlic paste,Turmeric powder,red chili powder,Garam masala powder,1/3 of fried onions,salt to taste.Mix it well and keep aside for 15-20 minutes.
Now,take a vessel add the soaked and washed rice,cloves,cinnamon stick,cardamom,bay leaves,1/4 teaspoon salt and 6 cups of water and set it on fire and cook still its 80% done.After coking drain the rice and keep aside.
Now after 15 minutes take a pan and pour 2 tablespoon Ghee and add the marinated chicken cook it in the high flame with a lid.After some time add 1 cup water.Stir it occasionally,and cook it till the chicken is done perfectly and the gravy is thick.
Now take a heavy bottom vessel and pour all the cooked chicken first then layered cooked rice,then add fired onions,coriander leaves,mint leaves,ghee and cover the utensil for 15-20 minutes.Check the rice after that if its perfectly cooked its ready to serve.
Serve it with Curd Raita n onions.
Heat the oil in a pan, add the cardamoms, cinnamon and cloves and sugar saute it for 1 minute.Add onions and saute till onions turn golden brown.
Add the ginger-garlic paste, mix well and cook for 2 minutes on a medium flame.
Add the tomato, chilli powder, turmeric powder, garam masala and salt and cook till the oil leaves the masala.
Add the green peas and mushrooms and simmer for 20 to 25 minutes or till the green peas and mushrooms are cooked.When it becomes thick its ready.
Serve hot garnished with coriander.
Take a bowl n mix all ingredients marinade the vegies n Paneer n keep it for 1 hr.
Take Some toothpicks and try to arrange marinated paneer and vegies in it.
Take a non-stick pan pour 1 tbsp refined oil.Now place the arrangements of paneer and vegies in it.Cook it from all sides.When the Paneer n Vegies cooked 75% its done.
Sprinkle 2 teaspoons of salt on the grated vegetables and leave for 20 minutes. Squeeze out the water.
Then add mashed potato, ginger-garlic paste, chili paste ,finely chopped coriander ,garam masala, chaat masala , crushed cashew nuts ,salt, sugar.
Now add Bread Crumbs and corn flour and make dough out of it.
Make into small kebabs; shapes can be round or burger shape like a flat pear shape.
Then dip each piece in the Bread Crumb to coat and shallow fry it in a non stick pan.When the crust is nicely brown n crispy its ready to serve.
Serve both recipe with coriander n curd chutney.
Take a bowl.Add all the dry ingredients in it.Mix it well.
Now mix in the wet ingredients.Make a paste.
Take a microwave friendly dish and pour all of the mixture.Microwave it for a minute or two. (Depends on your microwave.)
Enjoy your brownie with ice cream of your choice or chocolate sauce.
Take a wok and heat some butter.Add Chopped onion,chopped garlic and green chilli fry till onion becomes transparent.Add boiled Fish in it and cook it for 5 mints.Now add Salt ,Sugar and Pepper pwd to it.Pour the stock and stir it well.Cook it for 5-10 mints.Garnish With Parsley and serve hot.
*Poached egg is optional.