KADAI PANEER - Cottage cheese cooked in spicy kadai masala

KADAI PANEER

Preparation Time : 25-30 minutes
Cooking Time : 12-15 minutes
Servings : 4
INGREDIENTS
Cottage cheese (paneer) 1 inch triangles
500 grams
Oil
3 tablespoons
Whole dry red chillies, broken
2
Cloves
2
Coriander seeds, crushed
2 tablespoons
Onion , sliced
2 medium
Cinnamon one inch sticks
2
Bay leaves
2
Garlic paste
2 teaspoons
Ginger paste
2 teaspoons
Red chilli powder
2 teaspoons
Tomatoes, chopped
5-6 medium
Salt
to taste
Fresh coriander leaves, chopped
2 tablespoons
METHOD
Heat oil in a kadai, add broken red chillies, cloves, crushed coriander seeds and onions and sauté for two minutes. Add cinnamon and bay leaves and stir. Add garlic paste, ginger paste and red chilli powder and stir. Continue to sauté for two minutes. Add tomatoes and salt and sauté till the tomatoes become soft. Add paneer and stir gently. Cook on low heat till the paneer is heated through. Garnish with coriander leaves, toss and serve.

HYDERABADI BIRYANI - Rich rice non vegetarian preparation from cuisine of Hyderabad

HYDERABADI BIRYANI

Preparation Time : 2 hrs
Cooking Time : 40-45 mins
Servings : 4
INGREDIENTS
Mutton, a mix of chops,marrowbone and shoulder pieces
500 grams
Basmati rice
1 1/2 cups
Salt
Bay leaves
2
Green cardamoms
10
Black peppercorns
25-30
Cinnamon
3 inch stick
Oil
1 tablespoon + to deep fry
Onions, sliced
5 large
Caraway seeds (shahi jeera)
1/2 teaspoon
Cloves
10
Ginger paste
1 tablespoon
Garlic paste
1 tablespoon
Red chilli powder
1 tablespoon
Yogurt
1 cup
Fresh coriander leaves, torn
2 tablespoons
Fresh mint leaves, torn
2 tablespoons
Pure ghee
4 tablespoons
Black cardamoms
2
Saffron (kesar), mix in 1/4 cup milk
a few strands
METHOD
Heat five to six cups of water in a deep pan. Add drained rice, salt, bay leaves, five green cardamoms, seven to eight black peppercorns, one cinnamon stick and cook till three fourth done. Drain and set aside. Heat sufficient oil in a kadai and deep-fry half the onion slices till golden. Drain and place on an absorbent paper. Grind caraway seeds, one cinnamon stick, remaining black peppercorns, cloves and remaining green cardamoms to a fine powder and set aside. Take mutton pieces in a bowl. Add ginger paste, garlic paste and salt and mix. Add the spice powder, red chilli powder, half the fried onions crushed, yogurt, coriander leaves, half of the mint leaves and one tablespoon oil and mix. Let it marinate for about two hours in the refrigerator. Heat two tablespoons ghee in a pan, remaining cinnamon and black cardamoms and sauté till fragrant. Add remaining onions and sauté till light golden. Add marinated mutton, stir and cook on high heat for three to four minutes. Cover, reduce heat and cook till almost done. Heat the remaining ghee in a thick-bottomed pan. Spread half the rice in a layer. Spread the mutton over the rice. Sprinkle remaining torn mint leaves. Spread the remaining rice. Sprinkle saffron milk. Cover and cook under dum till done. Serve hot with a raita of your choice.

LAZIZ TIKKA MASALA - This is something that will cause a few raised eyebrows

LAZIZ TIKKA MASALA

Preparation Time : 2-3 hours
Cooking Time : 30-45 minutes
Servings : 4
INGREDIENTS
Chicken Tikka
Boneless chicken , cut into 1½ inch pieces
800 grams
Kashmiri red chilli powder
1 teaspoon
Lemon juice
1 tablespoon
Salt
to taste
Olive oil
4 tablespoons
Marinade
Yogurt hung
1 cup
Lemon juice
1 tablespoon
Ginger paste
1 tablespoon
Garlic paste
1 tablespoon
Kashmiri red chilli powder
1 teaspoon
Garam masala powder
1 teaspoon
Mustard oil
2 tablespoons
Onion tomato masala
Onion , chopped
3 medium
Tomatoes, chopped
4 medium
Oil
3 tablespoons
Cumin seeds
1/2 teaspoon
Garlic, chopped
7-8 cloves
Ginger paste
1 teaspoon
Garlic paste
1 teaspoon
Roasted cumin powder
1/2 teaspoon
Coriander powder
1 1/2 teaspoons
For gravy
Butter
2 tablespoons
Ginger paste
1 teaspoon
Garlic paste
1 teaspoon
Tomato puree
1/4 cup
Onion tomato masala
1 cup
Kashmiri red chilli powder
1 teaspoon
Garam masala powder
1/2 teaspoon
Fresh coriander leaves, chopped
2 tablespoons
Dried fenugreek leaves (kasoori methi), roasted and crushed
1 teaspoon
Cream
1/4 cup
Ginger, cut into thin strips
1 inch peice
METHOD
Mix together the chilli powder, lemon juice and salt. Add the chicken pieces and marinate for about thirty minutes. For the marinade mix together hung yogurt, lemon juice, ginger amd garlic pastes, red chilli powder, garam masala powder and salt. Add the chicken pieces and mustard oil and mix well. Let the chicken marinate for about three hours in a refrigerator. Thread the chicken onto skewers. Heat four tablespoons oil on a tawa and place the skewers on it. Cook, turning the skewers a few times, so that the chicken gets cooked and evenly browned on all sides. Take the pieces off the skewers and place on a plate For the onion-tomato masala, heat the oil in a pan. Add the cumin seeds and when they begin to change colour, add the onions and sauté till well browned. Add the garlic and sauté till lightly browned. Add the ginger and garlic pastes and continue sautéing. Add the cumin powder and coriander powder and mix well. Add the tomatoes and continue to sauté on low heat till the tomatoes are completely cooked and the oil separates. Add salt and mix. Remove from heat and set aside. For the gravy heat the butter in a separate pan and add the ginger and garlic pastes and tomato puree and sauté for two minutes. Stir in half a cup of water and cook for two to three minutes. Add the chicken and onion-tomato masala and simmer till the gravy reduces a little. Adjust salt and add the red chilli powder, garam masala powder and half the coriander leaves. Mix well and cook for two minutes. Stir in the kasuri methi and cream. Remove from heat and serve hot, garnished with the ginger strips and the remaining coriander leaves.

SCHOOL BAG CAKE - Sponge cake in shape of a school bag.

SCHOOL BAG CAKE
Sponge cake in shape of a school bag.
Preparation Time : 15 - 20 minutes
Cooking Time : 20 - 25 minutes
Servings : 4
INGREDIENTS
Sponge cake, Square
1
Butter icing
100 grams
Sugar paste
1/2 kilogram
Royal icing
50 grams
Icing sugar
for dusting
Paste colors
as required
METHOD
Slice the sponge cake horizontally and apply a little butter icing on the sliced side of one slice. Place the other over it. Apply a very thin coat of the butter icing on the top and the sides of the cake. Add pink colour paste to 2/3 of the sugar paste and mix well. To ¼ of the remaining paste add yellow colour paste. Add blue colour paste to the remaining. Sprinkle a little icing sugar over a flat surface and gently roll the pink coloured paste to a square shape about ¼ cm. in thickness. Make sure the rolled out paste is large enough to cover the cake fully.Place the cake over an icing stand. Gently lift the rolled out paste and place it over the cake. Gently push in the sides towards the cake, first at the corners then in the sides. Smoothen out the surface with a smoother. Cut out the extra paste using a plain knife. To make the flap, roll out the blue coloured paste similarly. To cut it in shape, use a template cut on a card paper. Dip a paint brush in boiled water and brush lightly over the area where the flap is to be placed. Place the cut out blue coloured flap and gently press it in place. Cut out two finger sized strips in blue and stick half over the flap and half over the pink bag to resemble the buckle straps. Over this place two small buttons made out of yellow paste. For the name tag cut out a small rectangle of yellow paste and paste in place over the blue flap. To make the belt, roll out the remaining pink coloured paste like a long sausage. Flatten it with a rolling pin. Cut in shape and keep it in place, sticking the two edges to the sides of the bag. Take blue coloured royal icing in a piping bag, using a medium thick nozzle write a name over the name tag. In another piping bag, take yellow coloured royal icing, using a thin nozzle pipe out tiny strips at the edge of the blue flap to resemble stitches. Now the school bag is ready.

PAPAD ROLLS - Papad stuffed with potato and spices and fried in oil

PAPAD ROLLS
Papad stuffed with potato and spices and fried in oil.
Preparation Time : 20-25 minutes
Cooking Time : 15-20 minutes
Servings : 4
INGREDIENTS
Papad
8
Potatoes
200 grams
Red chilli powder
1 teaspoon
Cumin powder
1 teaspoon
Turmeric powder
1/2 teaspoon
Chaat masala
1/2 teaspoon
Fresh coriander leaves, chopped
a few sprigs
Ginger
1/2 teaspoon
Salt
to taste
Oil
to deep fry
METHOD
Boil potatoes, peel and mash. Add red chilli powder, cumin powder, turmeric powder, chaat masala, chopped coriander leaves, chopped ginger and salt to the mashed potatoes. Mix well. Divide it into eight equal portions. Place one portion on one side of a papad and apply water on the edges of the papad. Roll the papad and fold the edges inwards. Seal them with water so that the potato mixture does not come out. Heat sufficient oil in a kadai and deep fry the papad rolls on moderate heat for about a minute. Drain onto an absorbent paper and serve hot.

Vegetable Balls in Garlic Sauce..wow..yummy!!!!!

                                                     Vegetable Balls in Garlic Sauce

                  

Ingredients:

For the Vegetable Balls- 1/2 cup grated carrot, ½ cup cauliflower, grated, 1/2 cup finely chopped french beans, bread crumbs, 1 tbsp cornflour, 1 tsp oil, salt and black pepper powder to taste, oil for deep-frying

For Garlic sauce: 1 tsp Smith and Jones Ginger Garlic paste, 1/2 tsp finely chopped green chilli, 1 tsp Ching's Secret Vinegar, 1 tsp Ching's Secret Soy sauce, 1 tsp Ching's Secret Oyster sauce, 1/4 cup finely chopped spring onions whites, 1 tsp sesame oil, ¼ teaspoon pepper, crushed, 1/4 tsp cornflour, 1½ tablespoons Ching's Secret Schezuan sauce, 1 tsp sugar

Method:

Heat oil in wok and stir fry the vegetables for 2-3 minutes.Turn of the gas and keep it aside to cool.To these vegetables add salt, soya sauce, pepper powder, bread crumbs, corn flour and mix well. Add water only if required.Make small sized balls and deep fry in oil till they turn golden brown. Drain them in paper tissue and keep them aside.

Heat oil in wok and add all ingredients of the Garlic Sauce. Keep stirring the sauce till it thickens. Usually it takes 5-7 minutes.Dip veg balls into the hot garlic sauce just before serving.Garnish with finely chopped spring onion greens.

Exotic Mushroom Fried Rice Recipe

Exotic Mushroom Fried Rice Recipe

Ingredients:

1 tbsp Ching's Secret Mushroom Soy Sauce, 1 tbsp Ching's Secret Green Chilli Sauce, 1 cup rice, boiled, 1 tsp garlic chopped, ½ cup mushrooms chopped, ½ cup green peas, blanched, 1 spring onion, chopped, Pinch of white pepper, 1 tbsp oil , Salt to taste

Method:

Heat oil in a wok (kadai/frying-pan) on high flame. Add garlic, vegetables and stir-fry for 2 minutes. Add sauces, rice, spring onion & pepper and stir-fry for another 2 minutes. Add salt to taste. Serve hot.

Hw abt some terifying pics?????

Here are some interesting pictures..........

Stir-Fried Baby Bok Choy With Garlic Recipe. Tdy Lunch will b v Tasty. Won't it be?

Stir-Fried Baby Bok Choy With Garlic


Ingredients:

1/3 cup Vegetable broth, 1 tablespoon Ching's Secret Soy sauce, 1/2 teaspoon cornstarch, 3 tablespoons peanut or vegetable oil, 1/4 cup finely chopped garlic, 8 cloves, 2 pounds baby Bok Choy halved lengthwise, 2 teaspoons Sesame oil.



Method:

Combine broth, Ching's Secret Soy sauce, cornstarch, and 1/2 teaspoon salt until starch dissolves in a flat-bottomed wok with lid. Heat wok over high heat until drop of water evaporates instantly. Pour peanut oil down side of wok, then swirl oil, tilt wok to coat sides. Add garlic and stir-fry until pale golden, 5 to 10 seconds. Add half the choy and stir-fry until leaves wilt, about 2 minutes, then add the balance Choy and stir-fry until all the leaves are bright green and limp, about 2 to 3 minutes total .Stir broth mixture, then pour into wok and stir-fry 15 seconds. Cover and cook, stirring, until vegetables are clear tender, 2 to 4 minutes. Stir in sesame oil, then transfer to a plate.

Baby Bok choy has a sweeter flavor than adult varieties. For a lighter taste, feel free to stir-fry the baby bok choy in olive oil. Low-sodium chicken broth or Water can be used in place of Veg Broth.

Ready in approx 30min.

Honeyed Noodles with Vanilla Ice Cream Recipe - This Diwali will be very Sweet!! Will u make this tonight?

Honeyed Noodles with Vanilla Ice Cream

Ingredients:

1 packet Ching's Hakka Noodles, 2 tablespoons oil, salt to taste, oil for deep frying, 1 tablespoon sugar, 2 tablespoons honey, 1 teaspoon sesame seeds toasted

Method

Boil 4 cups of water and add 2 tablespoons of oil. Add the Ching's Hakka Noodles while stirring occasionally and cook until they are parboiled. Drain well. Spread the noodles on a clean piece of cloth and allow to dry for at least 2 to 3 hours. Heat plenty of oil in a wok or frying pan over a medium heat. Fry small quantities of noodles at a time in the hot oil until golden brown. Remove the noodles from the oil and drain on absorbent paper. Repeat with the remaining noodles. Use as required.

Tip-

If the noodles still look a bit soft after drying, sprinkle a little cornflour over them and then deep fry them.In a small vessel, combine the sugar with 1 teaspoon of water and heat over a slow flame. When the sugar melts, add the honey and sesame seeds and mix well. Keep warm.Place the crispy noodles on a large serving plate. Reheat the honey sauce and pour over the noodles. Serve immediately with the Vanilla Ice cream. Traditionally this dish is called "Darsaan".

Vegetarian EightTreasure Recepie {Also called "Buddha's Delight". The Chinese believe Eight is a lucky number.}

Ingredients:

2 tablespoons vegetable oil, 4 spring onions sliced, 2 cloves garlic finely chopped, 60g green pepper seeded and diced, 60g red pepper seeded and diced, 2 fresh hot green chillies seeded and sliced, 125g water chestnuts diced, 2 cakes spiced tofu6 dried black winter mushrooms soaked in hot water for 25 minutes drained, 125g cucumber diced, 2 tablespoons black bean paste, 1 teaspoon rice wine, 1 teaspoon red bean paste 1 teaspoon Ching's Secret Soy sauce, 1 teaspoon brown sugar, 1/4 teaspoon ground white pepper, 2 tablespoons water, 1 teaspoon sesame oil to serve

Method:

In a wok, heat vegetable oil, add spring onions and garlic, and stir fry for 3-4 minutes until just beginning to colour. Add pepper (capsicum), chillies and water chestnuts; stir fry for 1 minute.Stir in remaining ingredients except sesame oil and cook for 3 minutes.

Vegetable Chowmein

Ingredients:

400 gm Ching's Hakka Noodles, 5 cups water, 1 tsp salt, 7 tbsp oil, 2 tsp Smith and Jones Ginger Garlic paste, 1 tsp chilli powder, 1 cup cooked thinly sliced vegetables, 1 large onion - thinly sliced, 1 tsp Ching's Soy Sauce, 1 tsp salt, 2 tsp chopped celery, 1 tbsp Ching's Vinegar, 1 tsp Ching's Green Chilli sauce

Method:

Take a pan and pour water in it. Add salt and bring it to a boil. Now, add Ching's noodles into it and cook until they are 'bite like'. Just blanch, if fresh, and cook for some more time, if dry. After they have been desirably cooked, drain them immediately and cool under running water, till the noodles are thoroughly cooled. This stops the cooking of the noodles immediately. Now, add 1 tbsp of the oil into the noodles, so that they do not stick with each other, and leave in the strainer till required. Now take a pan and heat the rest of the oil in it.   Put garlic mixture and onions in it, after the oil is hot. Stir fry over high heat, till onions become glossy. After this, add vegetables in it and stir. After the vegetable are sautéed, add Ching's Soy sauce, salt, celery, vinegar and chili sauce in it. Mix the ingredients well and now add the Ching's Hakka noodles. Stir-fry till the noodles are well mixed into the spices. All this should be done over high heat. Serve steaming hot.

one of our most favourite dessert itemsz...

 

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BASOONDI An Indian speciality dessert. Preparation Time : 10-15 minutes Cooking Time : 20-25 minutes Servings : 4

INGREDIENTS Milk 1 1/2 litre Almonds, blanched and peeled 1/2 cup Pistachios 8-10 Sugar 3/4 cup Saffron (kesar) a few strands Sunflower seeds (charoli/chironji) 2 tablespoons

METHOD Reserve a few almonds for garnishing and make a paste of the rest. Slice the reserved almonds and pistachios. Bring milk to a boil, stirring continuously. Simmer over low heat till milk coats the back of the spoon. Stir in almond paste dissolved in half a cup of water or milk and mix well. Add sugar and saffron and cook till sugar gets fully dissolved. Chill and serve garnished with sliced almonds, pistachios and chironji.

One of our most favourite dishes.............

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AMERICAN CHOPSUEY Noodles, vegetables and chicken in sweet and sour Chinese sauce. Preparation Time : 15 minutes Cooking Time : 15 minutes Servings : 4

INGREDIENTS Noodles 300 grams Salt to taste Oil 6 tablespoons + to deep fry Cornflour/ corn starch 2 tablespoons Ginger, chopped 1 inch piece Garlic 3-4 cloves Onion , sliced 1 medium Boneless chicken, cut into thin strips 400 grams Carrot, cut into thin strips 1 medium French beans, cut into thin strips 4-5 Cabbage, shredded 1/4 medium Spinach, shredded 6-8 leaves White pepper powder 1/2 teaspoon MSG 1/4 teaspoon Sugar 1 teaspoon Tomato sauce 4 tablespoons Vinegar 1 tablespoon Chicken stock 1 cup Bean sprouts 1 cup Tofu, cut into thin strips 100 grams Eggs 4

METHOD Heat sufficient water, add little salt and one tablespoon of oil and bring to a boil. Add noodles and boil on high heat until almost cooked. Remove, drain and cool. Divide the cooked noodles into four equal portions, form into a nest and deep fry in hot oil till light brown and crisp. Remove and drain on an absorbent kitchen towel. Blend cornstarch in quarter-cup water and set aside. Heat two tablespoons of oil in a wok, add chopped ginger, garlic and stir-fry briefly. Add sliced onion and sauté for a minute or until it turns translucent. Add chicken and stir-fry on high heat for two minutes or until the moisture evaporates. Add carrot, beans, cabbage, spinach and stir-fry for two minutes or until the vegetables are just cooked but still retain the crispness. Add pepper powder, MSG, salt and sugar. Stir in the tomato sauce and the vinegar. Pour in the stock, bring to a boil, reduce heat and stir in the blended cornstarch. Simmer for two minutes or until it thickens to a sauce consistency. Add bean sprouts and tofu and stir well. Meanwhile using the remaining oil, prepare fried eggs in a non-stick fry pan. Arrange a portion of the fried noodles on a plate, pour a portion of the prepared sauce and top with a fried egg. Serve hot immediately.