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| CHICKEN MACARONI KEBAB
Chicken macaroni kebabs are delicious and easy recipe that can be made ahead for iftar before Ramadan and can be stored in freezer for up to 3-4 weeks. Try this delicious and healthy recipe. Kids will surely love this!
INGREDIENTS:-
Kebab:
1 cup chicken keema
1 tsp ginger-garlic paste
1/4 cup cabbage, finely shredded
1/4 cup carrot, finely chopped
2 tbsp finely chopped capsicum
1 small onion, chopped
2 green chilies, chopped
1/4 cup spring onions, chopped
1/2 cup boiled macaroni
2 tbsp soy sauce
1 tbsp red chili sauce
1/2 tsp pepper powder
1 tsp red chili powder
1/2 tsp garam masala
5 tbsp bread crumbs
2 tbsp cornflour
1 egg
salt to taste Other ingredients:
2 cups bread crumbs
2 eggs
oil for frying
METHOD:-
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| VERMICELLI ROSE PUDDING
Rose pudding is a great recipe to try for Ramadan. It is quite easy to prepare. Adding rooh afza to this simple pudding adds a refreshing taste and flavour to it. The crunchy base of the vermicelli gives and extra taste to this pudding. Do try this simple and easy pudding and enjoy with your loved ones!
INGREDIENTS:-
First layer:
1 cup vermicelli, crushed
3 tbsp sweetened condensed milk
2 tbsp butter
Second layer:
2 cups milk
125 ml thick cream
1-2 tbsp sweetened condensed milk
1/4 cup rooh afza/rose syrup
5 gm china grass
1/2 cup water
pistachio for garnishing
METHOD:-
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| CHEESY CHICKEN BUNS
What can be more satisfying than fresh home-made buns stuffed with cheesy chicken filling? This recipe for stuffed bun is so easy and you cannot go wrong with it. Shape them as per your liking and brush the top with some egg wash, so that you get beautifully golden brown buns with an unbelievably satisfying, creamy and cheesy chicken filling.
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For the dough:
3 cups all purpose flour
2 tbsp sugar
2 tbsp milk powder
1 1/2 tbsp yeast
4 tbsp oil
salt to taste
1 egg
3/4 to 1 cup lukewarm water
Filling:
1 cup chicken, cooked and shredded
1 small onion, finely chopped
1/2 tsp ginger-garlic paste
2 green chilies, finely chopped
3/4 cup cheddar cheese, grated
2 tbsp cream cheese
1 tsp soy sauce
1/2 tsp pepper powder
1/2 tsp red chili flakes
1/2 tsp roasted cumin powder
1/2 tsp garam masala
Spring onions, chopped
salt to taste
2 tbsp butter
1 Egg
METHOD:-
- In a big bowl, mix and knead well all the ingredients for the buns to a soft, smooth dough. Apply oil on the dough. Cover the dough and let it rise for 2-3 hours or until its doubled in size.
- In a saucepan, melt the butter over medium heat. When it's hot, add the chopped onions and saute until they become translucent. Now add ginger-garlic paste, chopped green chilies and saute for few minutes. Add in the spices-pepper powder, chili flakes, cumin powder, garam masala and mix well. Now add soy sauce, shredded chicken, salt and spring onion, saute for 2-3 minutes and remove from flame. Le the mixture cool completely. Then add in grated cheddar cheese and cream cheese, mix well.
- Once the dough has risen, take a small portion of the dough and flatten it on your palm. Place a spoonful of the filling in the center, pull of the edges together to seal and roll the dough into a smooth ball. Place the dough ball on a greased baking tray. Likewise, shape all the buns with filling and place on the baking tray an inch apart from each other. Now brush all the buns with beaten egg. Bake in preheated oven at 180 degree C for 15 to 20 minutes.
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| DULCE DE LECHE MOUSSE SHOTS |
Craving for something sweet? Here you have dulce de leche mousse which is quiet easy to prepare and really tasty too. This recipe needs very few ingredients and perfect to make on a lazy day. The crunchy taste of caramalized cornflakes add an extra taste to the mousse. Do try this recipe, you will love it!
Dulce de leche:
1 can of sweetened condensed milk
Mousse:
1 cup whipping cream
3/4 cup dulce de leche
4 cheese cubes
Caramelized cornflakes:
1 cup plain cornflakes
4 tbsp sugar
3 tbsp honey
4 tbsp butter
METHOD:-
- Dulce de leche: Remove the label of the tin and place the can of condensed milk on its side in a pressure cooker. Fill the cooker with enough water so that the water is 2 inches above the can. Cover the pressure cooker and ensure the weight is in place and cook oh high heat till first whistle. After the first whistle cook on ,ow flame for 15-20 minutes. Turn off the heat and allow the pressure cooker to cool down normally(10-15 minutes). Take the can and allow to cool down completely.
- Caramelized cornflakes: Heat a saucepan over medium heat and add butter then add sugar and honey. Stir until dissolved and cook for 4-5 minutes or until it turn golden. Pour mixture over a bowl of cornflakes, mix together and place it in the refrigerator until set.
- Dulce de leche mousse: In a large bowl combine dulce de leche, cheese cubes and whipping cream, beat them with and electric mixer till semi-stiff peaks are formed. Transfer it in to a piping bag.
- Layering: Place a tablespoon of caramelized cornflakes in to a serving glass, pipe the mousse over the cornflakes and repeat the same. You can garnish the mousse with whipping cream, chocolate sauce, nuts, chocolate shaving and more. Refrigerate for at least 3-4 hours.Serve chilled.
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| TANDOORI CHICKEN MASALA |
INGREDIENTS:-
500gm chicken, cut into medium pieces
2 tbsp oil for frying
for marinade:
7 tbsp curd
1 tbsp chili powder
1 tsp chaat masala
1 tsp turmeric powder
1 tsp pepper powder
1 tbsp coriander powder
1 tsp cumin powder
1 tsp garam masala
1 tbsp lemon juice
1 tbsp ginger-garlic paste
1 tbsp gram flour (besan)
1 tsp kasuri methi
a pinch of red colour(optional)
salt to taste
2 tbsp oil
for the gravy:
2 green cardamom
1/2 inch cinnamon stick
2 cloves
1 black cardamom
1 small piece mace
2 medium onions, finely chopped
1 large tomato, blended coarsely
2 green chili, finely chopped
1 tbsp ginger-garlic paste
1/2 tsp turmeric powder
1 tsp chili powder
1 tsp coriander powder
1/2 tsp garam masala
1 tsp kasuri methi
1 cup water
a pinch of red food colour(optional)
salt to taste
2 tbsp oil
2 tbsp butter
METHOD:-
- Combine the marinade ingredients in a bowl and add chicken pieces, mix well. Cover and leave the marinate in the fridge for about 1 hour or overnight.
- Heat oil in a large skillet or pot over medium-high heat. Add chicken pieces in batches of two, do not over crowd the pan. Keep the leftover marinade for later use. Fry until browned for 5 minutes on each side or until cooked. Take the chicken pieces from the oil and keep aside. Instead of frying you can even grill the chicken.
- Into the same pan, heat ghee and butter together. Add green cardamom. black cardamom, a small piece of mace, cloves and cinnamon sticks, fry for few seconds and add green chilies and ginger-garlic paste. Cook until raw smell goes off.
- Add chopped onions and salt, fry till golden brown. Now add turmeric powder, chili powder, garam masala, coriander powder and saute for few seconds until fragrant.
- Pour in tomato puree and mix well. Let it simmer for 5 minutes or until the oil starts separating from the mixture.
- Add the remaining marinade, a pinch of red colour(optional) and 1 cup water, stir well. Cook on low heat for 5 minutes, stirring occasionally.
- Now add the tandoori chicken pieces, stir in and allow to simmer for further 5 minutes or until the gravy thickens.
- Finally season with kasuri methi, stir and serve.
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| MOONG DAL & OATS LADDU
Looking for a healthy, on-the-go snack that's packed with protein? Look no further! Make one of these Energy Balls.This is a very healthy and delicious snack prepared with moong dal, oats and nuts. These laddus are great for kids and adults. They are delicious and easy to make!
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INGREDIENTS:-
1 cup yellow moong dal(split)
1/2 cup oats
1/4 cup almonds
1/4 cup walnuts
1 tsp cardamom powder
1/2 cup powdered sugar
1/2 cup grated jaggery
2 tbsp water
7 tbsp ghee
METHOD:-
- Heat a non-stick pan, dry roast moong dal on a low flame for 10 minutes or until slightly golden and aromatic. Remove and keep aside to cool completely.
- Into the same pan add oats and dry roast on a medium flame for 3-4 minutes, remove and keep aside to cool completely.
- Dry roast almonds and walnuts in the same pan for 5 minutes, remove from fire and transfer it to a plate and let it cool to the room temperature.
- Grind the dal, oats and nuts separately in a blender. Grind to a fine powder.
- Heat a pan, melt jaggery using 2 tbsp of water, once the jaggery is melted completely remove from fire and transfer it to a bowl.
- Heat a thick bottomed pan or kadai, add ghee and allow it to melt. Later add in ground dal, oats, nuts, powdered sugar, cardamom powder and mix very well with a spatula.
- Let the mixture heat up for 2 minutes. Allow the dal mixture to soak up all the ghee. Once the mixture comes together turn off the heat.
- Transfer into a big bowl and add melted jaggery and mix well. Allow the mixture to cool down slightly and mix again very well with your hands.
- Take a small portion of this mixture and make ball shape using your palms. Healthy and tasty laddu is ready.
- Store laddus in an airtight container for upto 2 weeks.
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| PALAK APPAM
Appam is a popular breakfast of Kerala cuisine. Palak gives a nice green colour to the appam and no taste difference from normal white appam. spinach is high in nutrition and the calcium content in spinach is good for strengthening bones. it is an excellent breakfast especially for kids who do not like eating green leafy vegetables. Kids will love this for its colour!
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INGREDIENTS:-
2 cups raw rice
1/2 cup cooked rice
1/4 cup grated coconut
1/2 tsp yeast
1 tbsp sugar
1 green chili
1 tsp cumin seed
2 cups spinach/palak leaves
salt to taste
water as required for grinding
METHOD:-
- Wash palak leaves to remove dirt. Boil large pot of water at high heat. Boil palak for about 1 minute or till it turns bright green. Remove from water and keep aside.
- soak the rice in water for 3-4 hours.
- Boil the water in a pan and add palak, blanch for 1 minute.
- Drain the rice then add to the grinder, also add cooked rice, grated coconut, yeast, green chili, salt, sugar, blanched palak and cumin seed.
- Add required amount of water and grind all the ingredients to a smooth flowing batter.
- Pour the batter in a large bowl and keep aside for fermenting for 6-8 hours or overnight, depends upon the temperature of the country where you stay.
- The batter will rise and increase in volume.
- Heat a non stick pan, spread a ladle full of batter, turn and tilt the pan to spread the batter.
- Cover the pan and cook the appam.
- Soft appam is ready.
- Serve the appam with vegetable stew, chutney etc..
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| BEEF DRY ROAST
Kerala style beef roast with a lot of curry leaves and coconut bites bring out a unique flavor and aroma beyond words. Beef dishes with Kerala porotta are very popular among the street foods of Kerala. Beef roast is prepared in a different way and freshly ground spices, fried coconut bites, curry leaves, shallots enhances the flavor to make it irresistibly delicious. Try this finger licking and delicious beef roast and enjoy with your family!
INGREDIENTS:-
1 kg boneless beef, cut into chunks
FOR BEEF MASALA:
2 green cardamom
1 black cardamom
1 inch cinnamon stick
1 tbsp fennel seed
1 tsp cumin seed
2 tbsp coriander seed
5 whole red chili
2 cloves
1 star anise
1 tbsp peppercorns
OTHER INGREDIENTS:
1 cup shallots, thinly sliced
2 medium onions, thinly sliced
1/4 cup coconut bites (thenga kothu)
2 tsp chili powder
1 tbsp turmeric powder
1 tbsp crushed ginger
1 tbsp crushed garlic
2 sprigs curry leaves
salt to taste
coconut oil
FOR TEMPERING:
coconut oil
1 tbsp coconut bites (thenga kothu)
1 tsp mustard seeds
1 tsp pepper powder
5 shallots, thinly sliced
1 sprig curry leaves
METHOD:-
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| OKRA/BHINDI FRY |
10 okra/lady's finger/bhindi
1 tbsp chili powder
1 tsp turmeric powder
1 tsp chaat masala
1 tbsp lemon juice
1 tsp garam masala
1/4 tsp amchoor powder
1 tbsp gram flour
1 tbsp rice flour
1-2 tbsp of water
salt to taste
few curry leaves
oil for frying
METHOD:-
- Wash okra and dry them with kitchen towel thoroughly and remove the tops and tails. Cut diagonally into thick slices.
- Mix all the spices, salt, lemon juice, gram flour and rice flour in a mixing bowl with little bit of water to make a thick batter.
- Heat enough oil in a frying pan. Dip the okra in the batter,let any excess batter drip off before frying. Fry them in batches for 4-5 minutes until crisp and golden on a medium high heat. Do not over crowd the pan when frying.
- Remove from oil and drain on kitchen paper.
- Deep fry curry leaves for a few seconds.
- Serve crispy, tangy, spicy okra with fried curry leaves.