how to make Hawaiian Haystack Or Chicken Sundae

cooking time : 20 minutes
preparation time : 15 minutes
serve: 4


ingredients :

skin less whole chicken        1 
lemon juice                        5 tbsp
garam masala powder              1 tsp
red chilly powder               1 tsp
clarified butter                     1/2 cup
grated onion                   2
ginger garlic paste            1 tbsp
crushed pepper                  1/2 tsp
egg                                     1
oil                                   1 tbsp



to serve with :



mixed salad                  1 cup 
lemon slice                    1 



method :  

• in a large mixing bowl take lemon juice , , garam masala powder , salt to taste , ginger garlic paste , grated onion , crushed pepper , red chilly powder mix well .  add chicken and rub this paste over the chicken nicely . cover the bowl with plastic wrap and set in fridge for 2 hours to marinade . 
• after that heat 1 tbsp oil in a pan and add marinated chicken with its whole marinade . and cover and cook chicken for 15 minutes . flip the chicken side after each 10 minutes . so that chicken get cooked evenly . 
• add 1/2 cup of clarified butter in the chicken being cooked and sauté continues for 5 to 6 minutes . or till oil comes out and spices get coked . 
• remove in a platter and serve with tandoori naan , and garlic bread . 

schezwan fish

cooking time : 20 minutes
preparation time : 15 minutes
serve: 4  


ingredients :


fish                       1
refined flour               1/2 cup
grated garlic             2 tbsp
schezwan sauce             4 tbsp
oil to deep fry
salt to taste
green onion to garnish


method :

• take whole fish in a platter and rub 2 tbsp grated garlic over it , and salt , and marinate it for 2 hours in fridge .
• in a platter take refined flour and season t with pinch of pepper and salt .
• after that coat it with refined flour and and deep fry it in oil .
• remove in a platter and cut into pieces . 
• spread schezwan sauce over the fried
  
  
  fish , and garnish it with green onion . 

how to make halwa poori

cooking time : 20 minutes
preparation time : 15 minutes
serve: 5  

ingredients :

to make poori :


refined flour          500 grams 
clarified butter          4 tbsp
baking powder         1/2 tsp
salt                         1/2 tsp
clarified butter / oil              to fry  

to  make halwa :

semolina              500 grams 
sugar as per taste 
mix nuts ( cashew , almonds , raisins )             1/2 cup
orange edible food color                       1/3 tsp
kewra water                            1 tsp
clarified butter                     1 cup 
green cardamom                4-5
water                             2 cups

method :  






how to make poori :

• in a mixing bowl take refined flour add 4 tbsp clarified butter ,and 1/4 tsp baking powder ,  1/2 tsp salt , 500 gram refined flour and water as required make fine  soft dough .

• now make small balls and rub some butter over the ball  then flatten it with kitchen roller . 

• fry it oil/clarified butter . 
• serve with any gravy , halwa or aaloo ki bhaji . a tasty  Indian breakfast is ready to serve . 

to make halwa :

• melt 3 tbsp clarified butter in a pan and add semolina and  stir till semolina get nice golden color . remove in a bowl and set aside . 

• now melt 1 cup clarified butter in same pan and add cardamom , and sugar, water  and when it start getting bowl add roasted semolina and stir continuously . 

• add orange food color , nuts and sauté  . 

• cover and cook till butter get separate from semolina . 
• remove in a platter and serve with puri . 

Bunny show

cooking time : 15 minutes
preparation time : 15 minutes
serve:4  








ingredients :


mutton mince              500 grams 
onion                       1 finely chopped 
ginger garlic paste         1 tbsp
cinnamon stick                1 
turmeric powder               1 tsp
chopped tomato                 4
green cardamom                     2
curry powder                      1 tsp
pepper powder              1 tsp
chilly flakes                1 tsp
potato                            1 
curry leaf                2 
oil                            3 tbsp
salt to taste 
bun                          4



method :  

• heat 3 to 4 tbsp oil in a pan add chopped onion ,cinnamon stick , curry leaf ,green cardamom and sauté till onion get nice re-lucent color , add ginger garlic paste , and mutton mince sauté for for 3 minutes . 

• add salt , curry powder , chopped tomato , chopped potato and cover and cook for 5 to 8 minutes . or till it get done . 

• make fine hole in bun and put this mixture on it . 
• serve immediately . 

hydrabadi bhuna chicken ( chicken curry)

cooking time : 25-30 minutes
preparation time : 15 minutes  
serve: 6

ingredients :

chicken                     1/2 kg skinless
oil                        1/2 cup
cashew roast                   10-12 
coconut roasted                1 tbsp
lemon juice                 1 tbsp
poppy seeds                 1 tbsp roasted 
white cumin                      1 tsp roasted       
button red chilly                  10 tbsp roasted 
whole coriander seeds            1 tbsp
fried onion                          1 cup
curd                                     1 cup
ginger garlic paste              1 tbsp
salt to taste 

method :  

• first dry roast cashew , grated coconut , button red chillies ,poppy seeds , white cumin , and whole coriander seeds separately each . 

• then put all in mixture jar along with a cup of water . and run it make fine paste . 
• now in a large mixing bowl take chicken pieces add ginger garlic paste , fried onion crushed , salt , lemon juice , and curd , give it a gentle mix , now add prepared spices mixture ( cashew, poppy seeds , coconut etc )mix well , cover it with plastic wrap and put it in fridge to get marinate for at-least 1 hour .

• after that heat up 1/2 cup oil in a pan and put marinated chicken in it . mix well , and cover and cook for 25 minutes on medium slow flame , stir in between while cooking .
• remove in a platter and serve  with naan or paratha
  
  . 

Kabsa (saudi kabsa)

Saudi kabsa

cooking time : 20 minutes
preparation time : 15 minutes
serve: 4

ingredients :

skinless chicken                    1 kg
grated garlic                             1 tsp
salt to taste 
oil                                   1 cup
onion                                 2 finely chopped
tomatoes                            2-3
tara garam masala                      2 tsp
pepper powder 
green cardamom powder               1/2 tsp
cinnamon powder                              1/2 tsp
mace and nutmeg powder             1/4 tsp
tomato paste                               2 tbsp
raisins                                            2 tbsp
lemon slices                    to garnish 
water                                     3 cups

method :  

• in a pan heat up 1 cup oil add 2 chopped onion and sauté til it get light golden color .add chicken pieces  and sauté for 2 to 4 minutes till chicken changes color . 
• add pepper powder ,1 tbsp tara garam masala ,green cardamom powder,1/4 tsp cinnamon powder ,1/4 tsp mace powder, 2 tbsp tomato paste , and grated garlic paste . salt and 1 cup of water .  add 2 chopped tomatoes and cover and cook till chicken get cooked about 90%. 

• remove chicken pieces in a separate bowl and set aside .

• place the chicken pieces over griller and grill it so that chicken chicken get nice patches over it . brush some oil over chicken too .

• in the same gravy add soaked rice in it . and enough water so that rice get cooked cover and cook on slow flame for 10-15 minutes . or till rice get fully cooked .

• place cooked chicken over the top layer of rice being cook and again and cook for 5 minutes on very slow flame.
• remove in a platter and serve with any salad .

peshawari murgh masala (peshawari chicken curry )

cooking time : 20 minutes
preparation time : 15 minutes














ingredients :

skinless chicken                  1 kg 
tomato                                  4 finely chopped 
onion                                   2 finely chopped 
ginger garlic paste                      2 tbsp
black cardamom                 1 
cinnamon stick                       2 
green chilly whole           6
bay leaf                            2 
cloves                       2 
whole black pepper              9-13
tomato puree                        2 tbsp
red chilly flakes                2 tsp
red chilly powder                 1 tbsp
turmeric powder                    1 tsp
salt to taste 
tara garam masala                  1 tbsp
fenugreek seeds              few
fresh coriander leaf     1/2 cup
oil                                    1/2 cup
clarified butter                    1 tbsp
lemon juice                       1 

to garnish :
green coriander leaf          1 tsp
Julian chopped ginger           1 tsp



marination:

1. take when washed chicken pieces in a bowl add ginger garlic paste and pinch of salt &lemon juice mix and marinate it for 30 minutes .

method :  

• heat oil and tbsp of clarified butter in a pan add cinnamon stick, fenugreek seeds ,whole black pepper, clove ,bay leaf  black cardamom and stir for a while . add chopped onion and sauté till onion get nice golden color . 
• add chopped tomatoes and sauté for 2 to 3 minutes . 
• add marinated chicken and stir for 5 to 8 minute.

• add red chilly powder , tara garam masala ,green chilly , red chilly flakes,turmeric powder , tomato puree and salt , and stir well . 
• add 1/2 cup of water and cover and cook for 10-15 minutes . till chicken get cooked . 

• open the pan and stir for 3 more minutes add fresh coriander .
• remove in a platter , garnish it with coriander leaf,Julian chopped ginger  and serve with naan .

thai red curry sauce

 cooking time : 10 minutes  
preparation time : nil






ingredients :
red curry paste                3 tbsp
grated garlic                           2 tsp
salt to taste
tomato ketchup                            4 tbsp
fish sauce                                  1 tsp
basil to garish
water                                    1 cup
oil                                 3 tbsp

method :  

• heat  oil in a sauce pan add grated garlic and sauté for 30 seconds .

•  add  basil leaf and red curry paste and sauté , add water , salt ketchup , fish sauce and cook it for 4 to 5 minutes . 

• remove in a bowl and serve as a dip or pour it over Thai chicken wings

Thai chicken wings with sauce

cooking time : 20 minutes
preparation time : 15 minutes  

ingredients :
skinless chicken wings              1 kg
salt to taste
grated  garlic                             2 tsp
grated ginger                                1 tsp
red chilly sauce                             3 tbsp
black pepper crushed                  2 tsp
others :
refined flour                           1 cup
corn flour                                   1 tbsp
egg                               1
garlic powder                pinch
onion powder                 pinch
oil                                 to deep fry

for sauce :
recipe here
preparation:  

• take chicken wings , salt , grated garlic , grated ginger , red chilly  paste, black pepper powder in a large mixing bowl . mix all that and cover it with plastic wrap and marinate it for 4 hours in fridge . 
• after that beat 1 egg in a bowl season it with pinch of  salt and black pepper . 
• take refined flour and corn flour in a platter mix well. season it with pinch of onion powder salt and garlic powder . 

method :

• first coat all the chicken wings with refined flour very well . 
• then dip it in egg mixture and again coat it with refined flour .
• deep fry it oil until golden color . 
• place the chicken in serving platter . pour prepared sauce over it when you serve it . 

Charga chicken (roasted whole chicken )

cooking time : 20 minutes
preparation time : 15 minutes  

ingredients :

to marinate :

skinless whole chicken                       1.5 kg
salt to taste 
ginger garlic paste                            4 tbsp
lemon juice                                   4 lemon juice 
black pepper   crushed                 2 tsp                         
yogurt                                 1 cup
white vinegar                      1/2 cup
roasted cumin powder            1 tsp
red chilly flakes                           3 tbsp
mustard paste                            1 tbsp
red food color                            1/4 tsp
salt to taste 

others :
oil                            2 cups to fry 

to garnish :
lemon slice        1 
cucumber       1 sliced 
tomato                1 slices (optional)
onion                    1 ring shape sliced
potato wedges        1 cup (optional)




method :

• make cuts over chicken pieces by knife . and place it in a large mixing bowl . pour vinegar and lemon juice and food color over it .. 

• now in other bowl take salt ,  , pepper crush , curd , salt , mustard paste , cumin powder , and ginger garlic paste . and pinch of food color . mix well . now rub this mixture over chicken .cover the bowl with plastic wrap and place it in fridge for 5 hours or over night to marinate .

• place it in a pan with the left of marinate and cover and cook for 10 minutes on slow flame . flip it occasionally so the chicken get cook evenly .

after 10 minutes .

• in other pan heat 2 cups of oil and place the chicken in it and again cover and cook on slow -medium flame for 10 minutes flip it occasionally . 

• in the left over marination add 2 tbsp oil and cook the marination too on slow flame  and stir for 3 to 4 minutes . 

• remove the chicken in a platter and pour the cooked marination over it .

• garnish it with lemon slices , onion rings and potato wedges .

• serve hot .

vegetarian kashmiri pulao

cooking time : 20 minutes

preparation time : 10 minutes

ingredients :

basmati boiled rice                 2 cups
apple chopped                            1/2 cup
pineapple chopped                    1/2 cup
grapes                                       1/2 cup
green peas                               1/4 cups
chopped beans                        1/4 cup
saffron                      pinch 
clarified butter                1/2 cup
carrot                                1/4 cup
mix  dry fruits                     1/2 cup
chopped cottage cheese         1/2 cup
raisins                               1/4 cup
chilly powder                   1/4 tsp
turmeric powder                 1/2 tsp
green cardamom                    2
clove                                    2 
salt                        pinch


method :

• heat ghee/butter add whole green cardamom , bean , cloves , and fry , add chopped carrot , 

• add raisins , chopped  coconut, chopped cashew nut , green peas peas , and corn sauté for 1 minute. cover and cook for 3 minutes . 

• add red chilly powder , turmeric and sauté . 

• add pinch of saffron , add fried cottage cheese . and add boiled rice toss them together . cover and cook on slow flame for 2 to 4 minutes . 

• add grapes , pineapple , apple  and cook for 3 minutes more . 

Moti pulao / chicken biryani

cooking time : 20 minutes 

preparation time : 30 minutes 


ingredients :


chick peas                            1 cup
chicken breast              4 
ginger garlic paste         1 tbsp
salt to taste 
onion                                    2 
red chilly powder          1 tbsp
tomatoes                               3 
turmeric powder           1 tsp
yogurt                            1 cup
black cardamom                 2
cinnamon   stick                            1 inches
cloves                           3
green chillies                          7
mint leaf                                 1 cup
ghee                                         1 cup
water                                      1 cup
kewra Essene/ biryani essence          5 drops 
fried onion                       1/2 cup 

preparation :

• wash the chick peas and soak in water over night then drain the water and boil it with fresh water . (do not add much water )
• boil the rice till it get cooked 70 %and drain the water set aside .
• take curd in a bowl and whisk it add chopped mint leaf and chopped green chillies and set aside . 
• cut the chicken breast pieces in small pieces .

method :

• melt  3 tbsp ghee/ clarified butter in a pan and cinnamon stick , and clove , then add chopped onion and sauté till onion get golden color . add ginger garlic paste and chicken and sauté till chicken changes the color . 
• add turmeric powder , red chilly powder and tomatoes and saute cover and cook for 5 minutes .
• add boiled chickpeas and stir . so that chicken and chick peas get mixed well. 
• in a pan melt 3 tbsp butter then place a layer of rice then place chicken peas and chicken mixture .then mint and curd mixture . 
• then again place the layer of rice . and add few drops of kewra essence , cover and cook on high flame for 5 minutes then on slow flame for 10 minutes . 
• remove in a platter garnish it with fried onion and serve .

baghdadi chops

cooking time : 20-30 minutes
preparation time :nil 








ingredients :


chops (ribs)                1 kg 
ginger garlic paste         2 tbsp
yogurt                                1 cup
salt                                  1 tsp
brown onion                          2 tbsp
oil                                1/2 cup
whole dried chillies                6
cashew nuts  powder                     3 tbsp
poppyseed                                2 tsp
grated coconut                           2 tbsp
chilly powder                      1 tsp
roasted gram flour           1 tbsp
saffron                             1/2 tsp
gram masala                           1 tsp

method :

• take mutton chops in mixing bowl add garlic paste mix well and set aside to get marinate for 30 minutes . 
• heat up oil in a pan add whole red chilly and fry for a while then add marinated chops (ribs)sauté for 5 minutes then cover and cook for 10 more minutes . 
• now add cashew paste , poppyseed paste , grated coconut , red chilly powder, fried onion , roasted gram flour , gram masala , mix well and cover and cook for 20 minutes on slow flame . 
• in the end add saffron and stir again cover and cook till oils comes out remove in a platter and serve with naan .

malbari biryani

cooking time : 30 minutes
preparation time : 20 minutes 


ingredients :

rice                          1 kg   boiled  
oil                      1/2 cup
onion                  2
beef/ mutton           1 kg  ( boiled )
turmeric                  1 tsp
chilly flakes             1 tsp


ginger garlic paste              2 tsp
salt                                   1 tsp
tomato                      1/2 kg
green chillies               6
coriander leaf                  1 cup       
mint leaf                      1 cup
tamarind sauce              1 /2 cup
lemon juice                        2  tbsp


for tempering :
mustard seeds                     1 tsp
round chillies                        5
curry leaf                                    4        

method:

• in oil add oil add onion and sauté until golden brown add boiled mutton ,turmeric powder , ginger garlic paste , chilly flakes, salt  ,tamarind sauce ,  chopped tomatoes cover and cook on slow flame for 10 minutes . 
• add lemon juice , green chillies . 
• after that place a layer of boiled rice . 
• in tempering pan melt some ghee / clarified butter add mustard seeds , round chilies , and curry leaf pour this over the rice layer . 
• cover and cook it for 10 minutes more . serve . 

teryaki beef kebabs with rice noodles .

cooking time : 15 to 20 minutes
preparation time : 20 minutes 









ingredients :


boneless beef                     1/2 kg
salt to taste 
green onion                           1  cup
oil                                        2 tbsp
orange juice                       1/2 cup 
Japanese soya sauce          1/2 cup
white vinegar                      2 tbsp
oyster sauce                        4 tbsp
brown sugar                                 2 tbsp
grated garlic                              1 tbsp
lemon juice                             2 tbsp
white pepper powder              1 tsp
sate stick                           8 to 10 


for noodles :

dried rice noodles                 1 packet 
salt                            pinch 
water                             8 cups 
oil                            2 tbsp
lettuces leaf                      to garnish 

preparation :

1. boil 7 to 8 cups of water . when water starts boiling add died rice noodles . add pinch of salt . cover and cook on slow flame for 6 to 8 minutes . then drain the water .immediately  place the rice noodles in running water . and place it in bowl ,spread 2 tbsp oil over it and set aside .

method :

• in a sauce pan take 1/2 cup Japanese soya sauce , grated garlic , orange juice , lemon juice , salt , white pepper powder , white vinegar , lemon juice , oyester sauce , brown sugar . cook it on medium slow flame for 5 to 7 minutes . when sauce starts getting thick . close the flame . 

teriyaki beef kebabs :

• take boneless chopped beef cubes & place them one by one on sate stick . dip then in prepared sauce . 
• now place them on BBQ. or bake it in preheated oven for 5 to 8 minutes . 
• when you place kebabs on BBQ . rotate the sticks occasionally so that beef get cooked from all the sides evenly .
• brush sauce &oil  over the beef  in between cooking . 

assembling :

• place boiled rice noodles in a  serving platter . then place cooked or BBQ beef over it . pour left of sauce on the top . and garnish it with green onion . 
• serve hot . 

stir fried thai chicken

cooking time : 15-20 minutes
preparation time : 10 minutes 










ingredients :

chicken breast              400 grams
chopped onion                 1 cup
grated garlic                  5 to 8 cloves
Ginger                        1 inches piece
fresh red chillies              6
mushrooms                        5 to 6
red  bell pepper                          1 slices
fresh basils                            5 to 6
coconut oil                     3 tbsp


ingredients to make sauce :

coconut milk               2 cups
thai red curry paste         2 tbsp
lime juice                        4 tbsp
soya sauce                     2 tbsp
red chilly flakes               2 tsp
brown sugar                1 tsp
salt to taste .


method :

• in a pan heat up oil , add grated garlic , grated ginger , and cook for a while after that add chopped onion and allow the onion to get nice golden color .then add chicken and sauté till chicken changes color . this gonna take about 5 to 7 minutes . 
• add chopped fresh chillies , mushrooms , salt ,red bell  pepper , and sauté . 

to prepare sauce :

• in another sauce pan take coconut milk , add Thai curry paste , soya sauce , brown sugar and salt and allow it to get a boil . 
• after that add stir fried chicken and mushrooms . then cover and cook for 5 minutes . 
• remove in a platter and serve with rice . 

mocha frappé

cooking time : nil preparation time : 10 minutes 












ingredients :

vanilla ice-cream                1 cup ( 4 scoop)
ice-cubes                             5-8
sugar                                2 tbsp
milk                                1 cup
frozen coffee cubes              5-8
chocolate sauce                2 to 4 tbsp
whipped cream                  2 tbsp

method :

• in a blender jar take frozen coffee cubes , ice cubes , vanilla ice cream , , sugar and milk . blend 
• in a serving glass pour little bit of chocolate sauce , then pour the prepared mixture in it . 
• after that add 1 tbsp whipped cream over it . then drizzle some chocolate sauce over it to garnish . 
• serve immediately . 

kerala chicken curry

cooking time : 20-30 minutes

preparation time : 10 minutes 

ingredients :

skinless chicken pieces            1 kg
salt to taste 
coconut milk                      2 cups
chilly flakes                      1 tsp
fennel powder                    1 tsp
red chilly powder              1 tsp
whole black pepper             3 -7
garam masala powder          1/2 tsp
coriander powder                     1 tsp
grated ginger                             2 tbsp
chopped tomato                 4 -6
oil                                             1/2 cup
tamarind paste                            2 tbsp
green chillies                                 3




method :

• in a bowl salt coconut milk ,chilly flakes , 1 tsp fennel powder ,1 tsp turmeric powder , add chicken mix well marinate all the ingredients well .

• place on flame and cook the chicken in coconut milk . 

• in another pan heat up oil add grated ginger . and sauté , ad blended tomato , red chilly powder , tamarind paste , coriander powder , whole black pepper , sauté .cook and sauté for 3 to 5 minutes . till oil comes out . 

• add cooked chicken , garam masal powder , green chilly , coriander leaf and cover and cook for 5 to 7 minutes .

• remove in serving platter and serve with plain rice , or with zeera rice . 

kesari shrikhand

cooking time : nil
preparation time : 10 minutes 












ingredients :


hung curd                           1 cup
caster sugar                                3 tbsp
green cardamom powder              1/4 tsp
saffron water                                    1 tsp
cream                                              2 tbsp

garnish :

almond                    chopped 1 tbsp

chopped pistachio                1 tsp
saffron water                           1 tsp




method :

• to prepare kesari shrikhand  whisk hung curd in a bowl add caster sugar , green cardamom , saffron water , cream and again whisk .
• remove in a serving bowl and garnish it with saffron water , chopped pistachio , chopped roasted almonds .