Madras Chicken Biryani

 Ingredient: - Chicken 2 Cornish hen, Coriander powder 3 table spoon, Chili powder 3 table spoon, Gram Mascara powder 1 table spoon, Cinnamon 2 piece, Elachi 2 piece, Cloves 4 piece, Bay leaf 4 piece, Garlic 1 small size, Ginger 1 medium size, Onion 1 big size, Coriander 1 small bunch, Tomato 1 medium size, Chilies 5 piece, Basmati Rice 4 cups, Ghee & oil 4 table spoon.

                                                                             

Madras Chicken Biryani

      

 Method: - Peel the skin from the chicken and cut into small pieces, and added to all powders and salt. Cook in a separate pot. Grind chili, garlic, ginger, onion, tomato and coriander bunch (grind everything separately). In a cooker put the ghee & oil added and cinnamon, elachi, cloves, bay leafs and grinded things (put every thing). Fry of till the oil comes out (cook in medium fire) when it comes yellowish added the cooked chicken of mix it for 3 min.

                 Add to the water (2 cups of rice means add 3 cups of water) some times in the cooked chicken itself will have some water, so please measure. When it boils added to the rice and close the cooker with weight. Keep it for 5 min. and mix it well.

Kabuli Pulao

 Ingredient: - Rice 4 cup, Chicken or Mutton 2 lbs, Onions chopped 2 piece, vegetable oil, Pepper 1 table spoon, Medium Carrots 3 piece, cut in 3” sticks, Raisins ½ cups, Cardamom ½ table spoon, Cum-min ½ table spoon, Water 4 cups and Salt to tasted. 

                                                                           

Kabuli Pulao

    

 Method: - Fry onion in the until brown to the meat and stir well cook for ten minutes. Added for the water, salt and pepper. Cover and cook until meat is tender. Bring 6 cups of water to boil. Then put rice in it and cook for 5 minutes. Remove rice from heater. Combine the meat sauce, raisins, carrots, cardamom, cum-min and rice. Put the mixture in the oven at 350 degrees for the 45 minutes and Kabuli Pulao is ready.

Chicken Long Rice

 Ingredient: - 1 Chicken, 1 cup Basmati Rice, Ginger ½, Salt to tasted.

                                                                                 

Chicken Long Rice

 Method: - Cover of the chicken pieces with water in a heating vessel. Put it to boil & together and half crushed ginger and some salt. In the mean time soak one cup Basmati rice in the water. The chicken boiled to till the bones fall & the chicken becomes tender because we were require to the chicken to be boneless & the water in which the chicken is boiled to cook. After you have removed the bones do not throw the water, put the chicken back in & this time add to the rice? Allow it to cook as you would normally cook rice as the chicken is already well done. The hot serve and to enjoy.

Creamy Chicken- Rice Soup

 Ingredient: -  Chicken Pieces boiled ¾ cup, 1 onion chopped finely, raw rice ½ cup, chopped celery ¼ cup, butter 2 table spoon, Maida 2 table spoon, Water 1- ½ cup, Milk 1 – ½ cups, Black Pepper powder as per taste, Salt as per taste. 

                                                                                    

Creamy Chicken- Rice Soup

 Method: - Mix Celery, Chopped onion, Rice and Water. Cook till rice is done and most till water evaporates and remove from the fire. Mix properly butter and Maida in a separate vessel and then add 1 cup milk to make a smooth paste. Add the paste to the rice mixture. Put to boil and stir continuously so that no lamps are formed. Add chicken pieces and ½ cup milk and stir continuously. Add pepper powder and salt. Put on the fire for 5 minutes and to serve hot.

Chicken Coconut Soup

 Ingredient: - 1 chicken breast, chopped mushroom 1 cup, coconut milk 1- ½ cup, chicken stock 3 cups, chopped lemon grass 3 table spoon, ginger root 1 table spoon, lemon juice 1 table spoon, sugar ½ table spoon, fish sauce ¼ cup, spring onion chopped ¼ cup, 2 green chilies, chopped finely, chopped coriander leaves for garnishing 3 table spoon.

Chicken Coconut Soup

                                                                           

 Method: - Chicken boiled to till the pink in the color. Drain and keep the water as stock. Discard skin and bones, and shred into small pieces keep the aside. In a saucepan, mix all the ingredients except chicken and lemon juice, bring it to boil. Let it cook for another 20-25 minutes on slow flame. Add chicken pieces and simmer for another 10 minutes and lemon juice for add. Serve hot, garnished with coriander leaves.

Spicy Chicken Soup

 Ingredient: - Chicken 1 breast piece with bone (can use the other portion of a chicken with the bones, too), Bay leaves 3 pieces, Garlic 3 cloves finely chopped, Green Chilies 2 finely chopped (depending on how hot you want to make it you can add more chilies), Red chili powder ½ table tea spoon, Tomatoes 2 pieces, Gram mascara ½ table tea spoon, Curry powder 1 table tea spoon (optional), Salt to taste.

Spicy Chicken Soup

For Seasoning: - Cooking oil, Cum-min Seed & maida.

Method: - Cut the chicken into small pieces. Put 5 cups of the water, chopped garlic, chicken, bay leaves, and green chilies. Boil it in simmer for about 15 minutes and added com-mutates and red chili powder to the boiling soup and continue to the boiling it in simmer for another 10 minutes. In another pan heat oil and put season it with cum-min seeds. Do it with low heat. Add Maida to the oil and fry if for 3-4 minutes until the color of the flour just starts to turn light brown. The seasoning added you made in step#4 to the boiled soup. Add for gram mascara, curry powder and salt to the soup. Boil it for 5 minutes. Your spicy Chicken soup is ready. Serve hot with bread and enjoy.

Chicken Tikka

Ingredient:- Boneless Chicken 750 gms, Onion 1 med, garlic 2 cloves, ginger 1 table spoon, Lemon juice 2 table spoon, Dhania powder 3 table spoon, Jeera Powder 3 table spoon, Gram mascara 3 table spoon, 1/3 cup plain yoghurt.

                             

Chicken Tikka

Method:- Soak 12 skewers in water. Grind Onion, Garlic, Ginger, Lemon juice & Spices in mixer grinder. Coat Chicken in ground mixture & marinate preferably over might. Thread chicken on skewers & grill under a hot grill or fry in a large well greased pan till chicken is well cooked. Serve hot with the lemon slices.

 

Chicken Malai Kabab

Ingredient:- 1 whole ready to cook chicken apex, 800 gm to 100 gm s few bread slices, cream 1 tin/ fresh cream 1 cup, ginger/ garlic paste 1 table spoon, green chilies finely chopped 2 to 3 or more if needed coriander and mint leaves finely chopped (mint- optional), salt to tasted, 1 well beaten egg, oil for frying, bread crumbs for coating.

                             

Chicken Malai Kabab

                                 

Method:- Boil the chicken with the ginger/ garlic paste and salt with a little water. Chicken should be allowed to the cook in its own juice. On cooling, shred the chicken and great in a chopper. Measure the quantity of chicken and add equal amts of soaked and squeezed bread. Fry the chicken and bread mixture in a little oil in order to dry the mixture completely. On cooling add the remaining ingr.  Except egg. To the make balls and roll in the bread crumb. * Dip in egg and fry till golden brown. *

            The kebabs can be kept in refrigerator for a week. I would recommend chopping green chilies, coriander and mint in a chopper. * (Gram Mascara: Jeera, Clove, Cinnamon, Pepper, Nut- Meg and Cardamom).*

Kasturi Kabab

Ingredient:- Boneless Chicken Breasts 4 pieces (150gm each), Hung Card 200 gm, Cheese 100 gm, White egg 2 pieces, Ginger- Garlic paste 30 gm, Red Chili Powder ½ table spoon, Turmeric Powder ½ table spoon, Elachi Powder ¼ table spoon, Mace(Javitri) powder ¼ table spoon, 4 drops Meetha Attar(flavoring sometimes used in biryanis and Newbie cuisine, available from grocery stores) Rose water 1 table spoon, Juice of 3 lemons(approx 10-15 ml), 50 gm Dry- Roasted Besan(Bengal gram flour), Shahjeera ½ table spoon , salt to tasted.

                               

Kasturi Kabab

                                  

Method:- Cut the chicken breasts into long strips. Add to salt, lime juice, red chili powder and turmeric. Powder to the chicken strips and rub well into the flesh. Using your hands, make a fine paste of the grated cheese and hung card. Add the cheese paste to the chicken breast and mix well. Add the rest of the ingredients and mix well. Leave to marinate for two hours. Cook in a tan door for 30 minutes or grill in an oven at 275-300.F for around 25 to 30 minutes, or till golden brown. Now ready to hot serve.

Chili Garlic Chicken Wings

Ingredient:- Chicken Wings 500 gm, Chili powder 2 table spoon, Minced Garlic 1 table spoon, White Pepper Powder to tasted, Salt to taste, Lime 1, Oil 50 ml, Worcestershire sauce ¼ table spoon.

Chili Garlic Chicken Wings

Method: - Take a bowl and mix all of the mentioned ingredients (except oil) and allow marinating for 3-4 hrs. Then, the heat oil in a flat pan and shallow fry( put them in and when one side gets brown and crusty, turn the pieces over and let the other side get cooked) the marinated chicken pieces till golden brown.

(When frying the pieces, put the flame or heat to a medium high setting so that u ensures the chicken gets cooked properly while frying on both sides). Pat dries the fried chicken pieces with paper towels to remove excess oil. Garnish with sliced onions (lengthwise cut) and lime slices before serving and serve hot. An excellent starter/appetizer and a good side dish with biryanis/ other rice dishes.

Chicken Cheesy Kabab

 Ingredient: - 500 gm boneless chicken made from chicken leg pieces, fresh cream 2 table spoon, curd 1 table spoon, mace powder half tea spoon, nutmeg powder half tea spoon, 1 egg, 1 cube cheddar cheese (50 gm) grated, 5 green chilies, coriander leaves, corn flour, oil 1 table spoon, salt to tasted, half lemon juice, white pepper half tea spoon, ginger garlic paste 1 table tea spoon.

                                                                            

Chicken Cheesy Kabab

Method: - Clean and cut approximately one inch cubes from chicken legs. Wash and keep aside. Marinate the chicken pieces in ginger garlic paste, lime juice, salt and while pepper. Marinate for approximately 20 minutes. Mix the other ingredients such as fresh cream, curd, corn flour, green chilies, fresh chopped coriander leaves, egg, grated cheese, mace and nutmeg powder and 1 table spoon refined oil.

                Take the marinated pieces and mix it well in the second marinates. Keep for attest 3 to 4 hours. Grill on slow for attest 15 to 20 mints until the chicken is light brown. Then the serve hot with lemon wedges.

 

Spicy Chicken Kabab

 Ingredient:- Chicken 1- 1.5 lb cut into medium sized pieces, Maida 2 table spoon, Chili Powder 2 table spoon(to taste), Lime Juice 2 table spoon, Ginger garlic paste 2 table spoon, salt to tasted, food coloring a little packet, vinegar 1 table spoon, oil for shallow frying.

Spicy Chicken Kabab

Method: - Take a bowl and mix all of the mentioned ingredients for except oil and allow marinating for 3-4 hrs. Then, the heat oil in a flat pan and shallow fry (put them in and when one side gets brown and crusty, turn the pieces over and let the other side get cooked) the marinated chicken pieces till golden brown. (When frying the pieces put the flame or heat to a medium-high setting so that u ensures the chicken gets cooked properly while frying on both sides). Pat dries the fried chicken pieces with paper towels to remove excess oil. Garnish with sliced onions (lengthwise cut) and lime slices before serving. Serve hot. An excellent starter and a good side dish with biryanis/other rice dishes.

Egg Tomato Pakora

Ingredient:- Egg 2 piece, Tomato 2 piece, Chopped onion 1 piece, Chopped Coriander Leaves, Green Chili, Little Rice dust, Pinch of turmeric powder, salt, oil, pinch of backing powder, Sauce.

Egg Tomato Pakora

Method: - At first mix all ingredients together and make a paste. Then hit oil in a frying pan. Then make small flat pagodas and fry them till they town golden brown. It is ready and serves it with Sauce.

Badshahi Chicken

Ingredient:- Chicken 1 kg, Tandoori Masala 2 table spoon, Curd, Ginger Paste 2 table spoon, Salt to tasted, Almond oil, Sugar 1/2 table spoon.

Badshahi Chicken

Method: - Badshahi Chicken is a very delicious food and it is very easy to process. At first cut the chicken into big pieces and wash it. Then (salt, tandoori masala and ginger paste) marinate the chicken with salt, tandoori masala and ginger paste keep it for 8-9 hours. After that hit the oil in a kadai & give 1/2 table spoon sugar. Then when the sugar become reddish, pour the marinated chicken on it. Then fry the chicken and without water boil it with curd. Now the dish is ready.

Chicken Pakora

Ingredient: - ½ kg chicken (without skin & bones), Corn flour 100 gm, Custer Powder 100 gm, salt and chili powder to taste, clove and elachi powder, oil.

Chicken Pakora

Method: - Semi liquid paste of corn flour and custard powder is made by adding water and salt, chili and elachi clove powder are added to taste. The chicken pieces are mixed with the semi liquid paste and kept aside for 20 minuets.

               The Crispy and delicious Chicken Pakora is ready and then to the serve.

Chicken Cutlet

Ingredient:- ¼ cups instant mashed potato flakes, ½ cup water , 8 oz ground chicken, ½ cup onion(finely chopped), Large egg 1 piece, Cilantro(coriander leaves) 1 table spoon, green chilies chopped 1table spoon, ¼ table spoon , gram masala and salt, oil for fry.

Chicken Cutlet

Method: - In another medium bowl stir potato flakes, water to mix and remaining cutlet ingredients to the stir until smooth. Divide in quarters using wet hands shape into the 4 oval patties each about 5 inches long and ¾ inch thick. Heat oil in a nonstick pan over med heat add cutlets and cook per side until crusty and cooked through place on plate along with tomato and onion salad to the serve.

Kashmiri Pulao

Ingredient: - Basmati Rice (Long Grain) 500 gm, Onion sliced vertically 100 gm, Cinnamon 5 gm, cardamom 5 gm, cloves 5 gm, Turmeric Powder 1 table spoon, Saffron 1 gm, milk 10 ml, Walnut 20 gm, Cashew nut 20 gm, Water 1 liter, Oil 50 gm, Salt to taste.

Kashmiri Pulao

Method: - Wash and soak rice. The pan of the heat oil and fry onion till golden brown and the remove. The fry whole spices, turmeric powder, added to the rice and sauté. Add half-saffron dissolved in little warm milk. The water is hot and mix well added. 

                Cook a little added the remaining saffron and cook till grains are separated and done. The Kashmir Pulao with fried onions, walnuts and cashew nuts give to the serve.

Spicy Prawn Biryani

Ingredient: - Basmati Rice 500 gm, Gram Masala, Coriander Leaves Chopped, Pudhina leaves chopped, Onions slices, Ginger Paste, Garlic Paste, Tomato finely chopped, Green Chili paste, Red Chili Powder, Turmeric Powder, curd, salt and oil.

Spicy Prawn Biryani

Method: - Prawn masala lit the stove and keep a pan, pour little coconut oil. Put the other ingredients like of Ginger paste, Garlic Paste, tomato finely chopped, Green chili paste, Red chili powder, Turmeric powder and salt to taste. Curd leave for some time and put client prawns leave it to get cooked. In the mean while prepare for rice in the other stove. In rice pan keep water half the vessel, add gram masala items, coriander leaves, pudhina leaves, Turmeric and salt.

                   Once water gets boiled Basmati rice and leave till half cooked. Then drain water once both are over keep to other pan in a stove put the prawn masala. Then some rice pour ghee on it and make layers like this and close the lid keep it in shim mode for some time. Then off the stove and the delicious Spicy Prawn Biryanis to Serve.

Egg Cutlet

Ingredient:- 9 boiled egg(cut into small pieces), white sauce 3 cup, salt, black pepper, 2 cup bread dust, egg 2 pieces, ghee, almond oil, parsley leaves.

Egg Cutlet

Method: - At first boiled eggs and white sauce are mixed. Then it is added with required salt and black pepper. Then these are flattened like cutlet and mixed with the bread dust. After that these are fried in a frying pan with ghee and almond oil. At last parsley leaves are scattered on the cutlets to serve.

Spicy Omelet

Ingredient: - Egg (1 piece), Tomato, Parsley leaf, salt, black- pepper.

Spicy Omelet

Method: - After making the omelet then small pieces of tomato and parsley leaf and scattered on it. Then the omelet is folded. After that required quantity of salt and black- pepper on the omelet. At last the Spanish omelet is ready to serve.

Tomato Soup

Ingredient:- Tomato ½ kg, water 4 tea cup, cornflower 2 table spoon, sugar 2 table spoon, cream, salt and butter 2 table tea spoon.

Tomato Soup

Method: - At first the better has been heated in a frying pan. Then the tomato is mixed with it and the mixture has been poured in a pressure cooker to boil. Then the mixture is pasted in a mixer grinder. 

The mixture is cleaned then and it is placed on the oven and mixed with salt, sugar and cornflower. After a few minute the soup is poured in a pot and it is added with the cream. Now the tomato soup is ready to serve. 

 

Mixed Vegetable Fried Rice

Ingredient: - Rice (Atop) 500gm, Carrot (small pieces), Required Tomato Sauce, Almond oil, Cabbage and pea.

Mixed Vegetable Fried Rice

Method: - At first the rice is boiled. The cabbage, carrot are fried in a frying pan with chili and oil. Then the mixture is being stirred and it is mixed with salt.  

At last tomato sauce is spread on it and the mixed vegetable fried rice is now ready to serve. 

 

Punjabi Spicy Tea

Ingredient:- Tea leaf 2 table tea spoon, Sugar 2 table tea spoon, Milk 4 table tea spoon, Cardamom and clove paste, Cassia leaf , Water 2 cup.

Punjabi Spicy Tea

Method: - Cassia leaf, Cardamom and clove are boiled in water. Then tea-leaf is poured into it. The tea is gathered after removing the sediment.

 At last it is mixed with milk and the Punjabi Spicy Tea is ready to serve.

Grilled Sea Food Salad

Ingredient:- Large Flat Fish 200 gm, The small prawn 200 gm, Cherry tomato 12(half), Onion 2(big), Parsley leaf piece 2 table big spoon, Letus leaf piece ½ cup.

Grilled Sea Food Salad

Dressing Room:- Balsamic vinegar 1/2 cup, Olive oil 6 table spoon, White vinegar 4 table spoon, Thaim leaf of piece 2 table big spoon, Mastered powder 2 table big spoon, Salt tasted, Water 1 table big spoon.

Method: - The dressing all ingredient to together a glass jar for mixing and then shutdown to do well shaking for good mixing. This time for mixing are shared ¼ fish and prawn marinate of 30 mints with the cold freeze. 2 onions are cutting for corpulent (8 piece). This time for fish piece to bring out take for an oven and with the onion's. Fish and onion are marinated up to brash and 10mints grill. Fish, Prawn and onion to bring out cold, then cut for small pieces and all ingredient mixing for together and then cold serve.