cooking time : nil
preparation time : 10 minutes
ingredients :
cream 1 cup
hung curd 1/2 cup
salt 1/4 tsp
lemon juice 1/2 tsp
parsley to garnish
method :
- beat the fresh cold cream till it get fluffy .
- beat the curd as well .
- mix cream and curd and mix well .
- add salt lemon juice and mix gently .
- remove in a bowl and garnish with parsley .
cooking time : 20 minutes
preparation time : 10 minutes
baking time : 10- 15 minutes
ingredients :
tortilla / rumali roti 2
chicken breast 1
tomato /steamed / peeled and chopped 5
cheese 1 tbsp
mozzarella cheese grated 2 tbsp
olive oil 2 tbsp
garlic 2 tsp finely chopped
mushroom 5 chopped
red yellow green capsicum 1/2 cup
black pepper powder 1/2 tsp
cumin powder roasted 1 tsp
oregano 1 tsp
chopped green chilly 2
red chilly paste 3 tsp
onion 1 finely chopped
sugar 1/4 tsp
water 1/4 cup
black olive chopped 5
method :
to prepare filling :
- to prepare filling for enchiladas heat olive oil in a pan put grated garlic and chicken pieces and stir fry on high flame for 2 to 3 minutes .
- add chopped mushrooms , and capsicum and stir fry again for 2 minutes .
- add salt,black pepper ,cumin powder , oregano , red chilly paste , and chopped tomato and again cook for 4 to 5 minutes & mix well .
- remove the filling in a bowl and set aside .
to prepare sauce for enchiladas :
- again heat olive oil in a pan add garlic , finely chopped onion , peeled tomato , salt , sugar ,red chilly paste , oregano , black pepper powder , cumin powder and fry .
- add water and cook until tomatoes become soft .
- remove this sauce into a bowl and set aside .
assembling :
- to assemble enchiladas place tortilla/ roti on a board .
- place the prepare filling of chicken and capsicum over it and spread cheese on it then fold it .
- grease a olive oil in oven proof dish then place layer of prepared sauce of tomato and then arrange roll on it . and again place sauce on top of it again .
- drizzle some olive oil , mozzarella cheese , black olives ,chilly flakes , oregano ,and bake it at 200 degree Celsius for 10 minutes in oven .
cooking time : 15 minutes
preparation time : 10 minutes
ingredients :
oil 2 tbsp
red chilly 3
mustard seeds 1/2 tsp
cumin seeds 1/2 tsp
yellow gram 1 tbsp ( soaked water for 30 minutes)
onion chopped 1
ginger chopped 1 tbsp
water 3 cups
curry leafs 10
lemon juice 1 tbsp
peas boiled ( optional ) 1 tbsp
salt to taste
to garnish :
curry leafs 7
method :
- to prepare upma heat oil in a pan add dry red chilly , mustard seeds , cumin seeds , yellow gram,and stir this for some time .
- add chopped onion chopped ginger and cook it till onion get light golden color .
- add semolina . curry leafs and roast this mixture on slow flame .
- there after boil 3 cups of water in other pan add lemon juice and salt and allow this to boil . when it starts boiling pour this water into semolina mixture .
- add boiled peas and stir for a while cover and cook for 5 minutes .
- remove in a platter garnish it with curry leaf and serve .
cooking time : 30-40 minutes
preparation time : 10 minutes
ingredients :
skinless chicken 750 gram
oil 3 tbsp
coconut grated 2 tbsp
coriander seeds 1 tsp
red dry chilly 2 -4
fennel seeds 1 tbsp
cinnamon stick 3 one inches
black pepper powder 1 tsp
green cardamom 5
turmeric powder 1 tsp
clove 3
ginger garlic paste 3 tsp
cashew nuts 12-15
poppy seeds 1 tbsp
onion 2 finely chopped
green chilly 2 chopped
curry leafs 4 roughly chopped
tomato grind-ed 3
salt to taste
to garnish
curry leaf 5 to 8
green coriander leaf 1 tbsp
green chilly slices 2
preparation :
cashew and poppy seeds :
- take cashew nuts along with poppy seeds in a small pan add 2 to 3 tbsp of water and and place it on fire and allow it to get warm . then put it as it is for 10 minutes . drain the water and set aside .
to prepare chettinad paste :
- in a frying pan dry roast , red chilly , grated coconuts ,clove , black pepper powder , cinnamon stick , fennel seeds , coriander seeds , green cardamom .roast them on very slow flame for 2 minutes . remove it into grinder jar .
- add poppy seeds and cashew nuts , ginger garlic paste and little water and run it . make fine paste set aside .
method :
- in a pan heat oil add chopped onion and fry it till onion get golden color , add grind-ed tomato and stir for some time on medium slow flame till oil comes out from mixture .
- add chicken pieces , prepared chettinad paste, salt and turmeric powder and mix well . and keep cooking on medium slow flame for 10 minutes . keep stirring while cooking occasionally .
- pour 1 cup of water and cover and cook for 30 minutes on slow flame .
- mix curry leafs , coriander leafs and green chilly slice in the end .
- remove in a plater and garnish it with coriander leaf chilly slices and curry leafs .
- serve with naan , roti , tortilla or rice .
cooking time : 15 minutes
preparation time : 10 minutes
ingredients :
butter 2 tbsp
heavy cream 1 cup
cooked chicken diced 1 cup
bay leaf 1
chicken stock 1.5 cup
salt and pepper to taste
carrot 1 finely chopped
onion 1 finely chopped
celery stick 2 finely chopped
fresh thyme 3 tsp
parsley leaf 2 tbsp
refined flour / corn flour 3 tbsp
method :
- melt butter in a deep pan add chopped onion , bay leaf , celery stick ,carrot and cook for 2 to 3 minutes .
- add flour and stir for 1 minute more on slow flame .
- add chicken stock ,an allow it to get a boil .
- add cream ,thyme, parsley , salt , pepper powder , and cook fr 1 more minute.
- in the end add cooked diced chicken and close the flame .
- remove in a bowl and garnish with chopped parsley serve .
cooking time :15-20 minutes
preparation time : 10 minutes
ingredients :
skinless boneless chicken breast 300 grams
salt 1 tsp
garam masala 1/2 tsp
cumin powder 1/2 tsp
garlic grated 1 tsp
ginger grated 1 tsp
red chilly powder 1/2 tsp
orange food color pinch
refined flour 1 tbsp
cornflour 1 tbsp
egg 1
vinegar 1 tsp
oil to fry about 2 cups
for tempering :
oil 1 tbsp
curry leafs 1 tbsp
mustard seeds 1/2 tsp
red chilly paste 1 tsp
curd 1/2 cup
refined flour 1 tsp
method :
- to marinade the chicken pieces in a large mixing bowl take chicken breast pieces , salt , cumin powder , garam masala , grated garlic , grated ginger , food color , refined flour , corn flour , red chilly powder , egg &vinegar and set aside to marinade for 1 hour .
- after that in a pan heat up two cups of oil and deep fry the chicken pieces on slow medium heat for about 6 to 8 minute.
- heat 1 tbsp oil in a different pan add mustard seeds , curry leafs , dried red chillies , chilly paste , and cook on slow flame for 1 to 2 minutes .
- in a small bowl take curd add 1 tsp of refined flour mix well then pour this into spices being cooked .
- mix fried chicken and salt in the end .
- remove in a platter and serve immediately .
