GINGER CHICKEN

                                                     

INGREDIENTS
chicken         -750gms
onion chopped -1
ginger chopped  -1
celery chopped   -2 tbsp
soy sauce             -1to 2 tsp
tomato sauce        -1 tsp
chilly sauce           -1tsp
oil                         -1tbsp
cornflour               -1to 2 tsp
chicken stock or water  -1 cup
oil for fry
spring onion

pepper powder
FOR BATTER
egg     -1
cornflour     -3tsp
flour        -2tsp
ginger paste-1 tsp
salt

soy sauce 1 tbsp

pepper powder

METHOD
make batter  ,heat oil in kadai. dip the chicken cubes in batter and fry till light brown.
Heat 1 tbsp oil and saute ginger ,onion,celery .add soy-sauce saute for a mnt ,then add tomato sauce & chilly sauce ,add fried chicken mix  ,mix   water [chicken stock] with cornflour  .pour this and adjust seasonings  add pepper powder .when it start to boil will get thick then turn off. add spring onion.
.

RECIPE COURTESY ;Dr.LAKSHMI NAIR

FISH 'N' CHIPS

                                 FISH 'N' CHIPS

• 650g (approx) skinless white fish fillet  - cut into equal-size pieces
• 50g self-raising flour , plus 1 tbsp
• 50g cornflour
• 1 egg white
• 125ml ice-cold sparkling water
• 1 lemon , cut into wedges
• 600ml sunflower oil , for frying

Pat the fillets dry with paper towels. Put the 1 tbsp of flour on a plate and use to coat each fillet, patting off the excess. Pour the oil for frying into a heavy, medium non-stick wok or wokshaped pan. Heat to 200C (use a thermometer so you can check the oil stays at that temperature). Mix 50g flour, cornflour, a pinch of salt and some pepper. Lightly whisk the egg white with a balloon whisk until frothy and bubbly, but not too stiff. Pour the water into the flour mix, gently and briefly whisking as you go. The batter shouldn't be completely smooth. Add the egg white, then lightly whisk in just to mix. Try and keep as many bubbles as you can so the batter stays light. Cooking two pieces of fish at a time, dip them in the batter to coat, let some of it drip off, then lower into the hot oil using a slotted spoon. Fry for 5-6 mins, making sure the oil stays at 200C and turning the fish over halfway through so it is golden all over. Lift out with a slotted spoon, drain on kitchen paper. Check the oil is back up to 200C, then repeat with remaining fish. Reheat the peas and serve with the fish, chips and lemon wedges.

FOR CHIPS I USED FROZEN POTATO CHIPS ,THOSE WHO WANT TO MAKE THEM AT HOME,  FOLLOW THE RECIPE GIVEN BELOW

• 800g unpeeled, -potatoes
• 2 tbsp OLIVE OIL
• 1. Scrub the potatoes, cut into 1.5cm thick lengthways slices, then cut each slice into 1.5cm thick chips. Tip the chips into a large saucepan, pour in enough water to just cover, bring to the boil, then lower the heat and gently simmer for 4 mins only. Drain, tip onto a clean tea towel, pat dry, then leave to cool. Can be done 1-2 hrs ahead. Heat oven to 220C/fan 200C/gas 7. Put a large shallow non-stick roasting tray in the oven with 1 tbsp olive oil and heat for 10 mins.
  2. Transfer the chips to a bowl and toss in the remaining oil using your hands. Tip out in a single layer onto the hot roasting tin. Bake for 10 mins, then turn them over. Bake 5 more mins, then turn again. Bake for a final 5-8 mins until crisp. Drain on paper towels.

MOCHA PUDDING

                   

For those coffee lovers :) ♥
Mocha Pudding :)
Ingredients
1½ cups tea biscuits or 300 g
3 tablespoons NESCAFÉ Gold, dissolved in ½ cup or 125ml water
2 tins NESTLÉ Cream or 340 g
2 tablespoons cocoa powder
1 cup caster sugar or 200 g
1½ cups liquid cream or 375 ml, whipped
Preparation

Dip biscuit in the prepared NESCAFÉ® Gold , then line in a large dip platter with one layer.
Mix NESTLÉ® Cream , cocoa powder and caster sugar until mixture is smooth. Pour half of this mixture over the prepared biscuit in the platter then layer ½ of whipped cream over the NESTLÉ® Cream mixture.
Repeat layering the prepared biscuit, NESTLÉ® Cream mixture and whipped cream in sequence.
Refrigerate for 3 hours and serve. 

Prepared by Fari Rahman

recipe courtesy ;nestle

EASY BUTTER CHICKEN

  I started my food photography with fRiEnDs cOOkYs,I got great support from there, then I moved to my own territory on Facebook  ,then slowly to the blog world. Now I m really addicted to this. As a mother of four its a really great challenge to me to find time for this . I got this recipe from Friends-Cookys  PAGE prepared by Shyma Rayees . My whole family likes butter chickens. The dish in the picture tastes just like Butter Chicken and is quiet easier to make.

1.Chicken 750 gm[I used boneless]

2.chilly powder  1 /2 tsp
3.salt 

marinade these 3 and slightly fry in butter

 FOR GRIND

onion 1
tomato 2
chilly powder 2tsp
ginger 1''

garlic 5 

cashew nuts  15
tomato ketchup 1tbsp
yogurt 1/2 cup
kasuri methi 1/2 tsp
grind all the above ingredients well in a blender

butter 3 to 4 tbsp

CREAM 1/2 CUP

In THE SAME PAN add MORE  butter and  saute the ground ingredients well .Add  FRIED chicken pieces and cook till done.Add 1/2 cup cream mix well and cook for 2 mnts .Top with pinch of kasuri methi and coriander leaves. 

PASTA SALAD

pasta cooked  2 to 3 cup
chicken cooked with pepper and salt and shredd -1/2 boneless chicken breast
iceberg lettuce 3/4 cup
cherry tomatoes-  few
capsicum all colour sliced 1/2 cup
broccoli cooked 1/4 cup
mayonnaise 1/4 cup or more 
honey 1 tbsp
pepper powder
salt
sweet corn 1/4 cup
black olives for decorate
if u want u can add green apple also


mix all well in a salad bowl and serve

CINNAMON BROWN SUGAR CUPCAKES WITH MOCHA FROSTING

Mostly I like  very normal food [Malabar dishes ].I  make cakes and pizzas for my kids and obviously to satisfy my baking addiction .But my kids only love chocolate cakes and pizzas so I have to be  very choosy  .When I  saw this cupcake with cinnamon I just couldn't control because I love cinnamon flavored food I love to visit Ikea some times only because of their Cinnamon Roll with Coffee .I thought two times before preparing this because if my kids didn't like it I would have had to finish it all by myself  .But Thankfully  my kids loved it .I adapted cupcakes recipe here.and mocha frosting from here




Ingredients:


1 1/2 cups cake flour, sifted and then measured

1 1/4 tsp baking powder

1/2 tsp powdered cinnamon or u can add more

1/4 tsp salt

100 gm butter, softened

3/4 cup demerara (or light brown) sugar, packed

1 egg, at room temperature

1 tsp vanilla extract

3/4 cups milk, at room temperature



Method:


Sift together the flour, baking powder and salt. In a large bowl, using an electric mixer, beat the butter, cinnamon and sugar till light and fluffy. Add the egg and vanilla and mix well.

Add the flour mixture in three additions, alternating with two additions of milk. Beat after each addition, just enough to combine the ingredients and do not overmix. After all the additions, beat for just one minute.

Divide the batter equally between 8 to 10 paper lined cupcake tins (depending on the size of your tins) so that each one is 2/3rds full.

Bake the cupcakes at 180C for 20 to 25 minutes till done or a skewer inserted in them comes out clean. Cool for 10 minutes and then turn out and cool completely. Frost the cupcakes with the vanilla frosting given below.

This recipe makes 8 to 10 cupcakes. 




FOR MOCHA FROSTING

Ingredients

• 
  Preparation3 cups powdered sugar
• 2/3 cup unsweetened cocoa
• 3 tablespoons hot brewed coffee 
• 2 teaspoons vanilla extract
• 1/2 cup butter, softened 
• 
  
  

1. 1. Whisk together sugar and cocoa in a medium bowl. Combine coffee and vanilla.
2. 2. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugar mixture alternately with coffee mixture, beating at low speed until blended. Beat in half-and-half, 1 Tbsp. at a time, until smooth and mixture has reached desired consistency.
3. 
   

JEERA RICE & DAHI MURG

JEERA RICE

RICE [JEERAKASALA RICE OR BASMATHI]     3 CUP
ONION     CHOPPED      1
GINGER GARLIC PASTE 2 TSP
GREEN CHILLY 2
CURD 1/2 CUP
CORIANDER LEAVES 1/4 CUP CHOPPED
KAALA JEERA [OR NORMAL JEERA] 1 TSP
HOT WATER 5 CUP
TURMERIC POWDER 1/4 TSP
OIL 4 TBSP
WASH AND SOAK THE RICE,
HEAT A VESSEL WITH OIL SPLUTTER JEERA ,ADD ONIONS SAUTE TILL PINK THEN ADD GINGER GARLIC PASTE SAUTE WELL THEN THE CHILIES ,CORIANDER LEAVES ,CURD , TURMERIC POWDER MIX WELL THEN POUR WATER ,ADD DRAINED RICE AND COOK ,,



DAHI MURG


CHICKEN    1 KG
DRY RED CHILLY 3
WHOLE GARAM MASAL [2 CARDAMOM,CLOVES ,BAY LEAVES ,CINNAMON STICK]
ONION  CHOPPED 2
GINGER GARLIC PASTE 11/2 TBSP
CHILLY POWDER 3 TSP
JEERA POWDER 2 -1/2 TSP
GARAM MASALA POWDER 1 TSP
TURMERIC POWDER1/2 TSP
CURD 1 CUP
PEPPER POWDER 1/2 TSP
CORIANDER LEAVES


HEAT A VESSEL WITH 4 TBSP OIL ADD DRY RED CHILLY ,WHOLE GARAM MASALA SAUTE FOR A MINUTE,ADD ONION SAUTE WELL THEN GINGER GARLIC PASTE SAUTE AGAIN THEN ADD CHICKEN SAUTE ON HIGH FLAME  FOR 7 TO 10 MINUTE , TURN OFF THEN ADD ALL POWDERS  MIX WELL POUR CURD  THEN TURN ON FLAME COOK ON SLOW FLAME ADD SALT COVER AND COOK LASTLY ADD PEPPER POWDER AND CORIANDER LEAVES ..

RECIPE COURTESY FOR JEERA RICE KHADEEJA HAMZA
FOR DAHI MURG PRIYA FROM FOODPATH

SPICY BEANS

SPICY BEANS
KIDNEY BEAN 1 CAN
OLIVE OIL 2 TBSP
ONIONS 2 CHOPPED
CARROTS 2 CHOPPED
CHILLY POWDER  1 TO 2 TSP
DASH OF TABASCO SAUCE 
GOOD PINCH OF BLACK PEPPER POWDER 
BOILED EGGS 2
HEAT OIL ADD THE ONIONS ,CARROTS AND CHILLY POWDER ANS SAUTE STIRRING FOR ABOUT 5 MINUTES,ADD BEANS SAUTE WELL REMOVE FROM THE HEAT STIR IN THE TABASCO SAUCE AND PEPPER .SERVE WITH BOILED EGGS AND GARLIC BREADS..

DATE CHEESECAKE

Date cheesecake

  I got this recipe from Nestle .I decided to try this out because of date flavor. Got obsessed with Nestle's picture ,,so here I m sharing with you all .so enjoy your cheesecake with date flavor ,Happy weekend.

Ingredients

• 1 cup tea biscuits or 100 g, crumbled (I used graham choco crackers)
• 2 tablespoons butter, melted
• 1 tablespoon honey
• ½ cup sugar or 100 g
• ½ cup water or 125 ml
• 1 cup dried dates or 200 g, seeded and chopped
• 1 cup liquid cream or 250 ml, chilled
• 1½ cups cream cheese or 300 g
• 1 tin NESTLÉ® Cream or 170 g
• 1 teaspoon vanilla essence
• 1½ tablespoons gelatine powder, dissolved in 4 tablespoons hot water

• For the date jelly topping:

• 1 tablespoon gelatine powder
• 1/3 cup boiling water or 85 ml
• ¼ cup date syrup or 65 ml
• 1/3 cup water or 85 ml, cold

Preparation

Combine biscuit crumbs, butter and honey. Rub the ingredients using fingertips. Press the biscuit mixture over the base of 20cm loose bottom cake pan.

In a small saucepan, place the sugar, water and the chopped dates and bring to boil. Simmer for 5 minutes then set aside to cool to a room temperature.

Whip the fresh liquid cream for 5-6 minutes or until it is almost firm and set in the fridge.

Beat cream cheese, NESTLÉ® Cream , vanilla and the cooled date mixture until they are well combined. Add the whipped cream to the cheese mixture and mix to combine all.

Pour the dissolved gelatin over the cheesecake mixture with constant stirring.

Pour the cheese mixture evenly over the prepared base and place in the fridge for ½ hour or until its almost firm.

Strain and pour the date jelly topping over the top and set in the fridge for 3 hours minimum or until its firmed and easy to slice.

To make date jelly topping: Place the gelatin and the boiled water in a mixing bowl, stir until gelatin is dissolved. Add the date paste and the cold water and stir.