. Recipes: February 2013

MOROCCAN DIET SALAD

MOROCCAN DIET SALAD


INGREDIENTS:
3 Medium Sized Cucumbers,
3 Medium Sized Carrots,
4 Medium Sized Tomatoes,
250 gm Oranges,
1 Medium Sized Beet,
4 tbsp Olive Oil,
1 tsp Black Seeds,
1 tbsp Sesame Seeds,
500 gm Cabbage,
250 gm Papaya,
1/4 tsp Salt,
1/4 tsp Black Pepper.


PREPARATION:
Take a big bowl. Cut Cucumber, Carrots, Tomatoes, Beet, Papaya, Cabbage and Oranges in a Julian's Cut in it. Now add Black Seeds, Sesame Seeds, Salt and Black Pepper. Mix them well. Now sprinkle Olive Oil on it.  MOROCCAN DIET SALAD is ready.
Serve as side dish.

SPONGE CAKE WITH STRAWBERRY AND VANILLA ICE CREAM


STRAWBERRY VANILLA
SPONGE CAKE

INGREDIENTS:
for Strawberry Syrup
250 gm Strawberry,
1/2 cup Sugar,
1 tbsp Corn Flour,


PREPARATION:
Prepare Chocolate Sponge Cake as per following method:
http://www.recipeinn.com/2013/02/chocolate-sponge-cake.html

Take a Sauce Pan. Put it on Burner at low flame. Add 2 Cups of Water and Strawberry. Boil it till 1 cup left. Now add Sugar. Continue cooking when it is "SYRUP LIKE", add Corn Flour in it when its viscous, turn off the burner. STRAWBERRY SYRUP is ready.
Cut the cake in small pieces and put it on the plate. Add 2 scoops of Vanilla Ice Cream and pour Strawberry Syrup on it and enjoy delicious desert. STRAWBERRY VANILLA ICE CREAM WITH CHOCOLATE SPONGE CAKE is ready.
Serve as side dish.

CHICKEN CAPSICUM CABBAGE CURRY

CHICKEN CAPSICUM
CABBAGE CURRY

INGREDIENTS:
1 Kg Capsicum,
750 gm Chicken,
500 gm Cabbage,
2 Medium Sized Onions,
1 tbsp Garlic Paste,
1 tbsp Ginger Paste,
4 Green Chilies,
5 Medium Sized Tomatoes,
1 tsp Salt (you can increase/decrease as per your taste),
1 tbsp Red Chilies Powder,
1/4 tsp Turmeric Powder,
1 Cup Cooking Oil.


    PREPARATION:
    Take a wok. Add Cooking Oil in it and put it on low medium flame. Add Finely Sliced Onions. Fry it till its color is Pink. Add Chicken Pieces and fry them till their color is brown. Now, add Garlic Paste and Ginger Paste and saute it for 1-2 minutes. Now, add Salt, Red Chilies Powder, Turmeric Powder, Sliced Green Chilies, Sliced Tomatoes. Fry them for a while. Now, add 1/2 Cup Water and cook for 1-2 minutes. Add Cubical Shaped Capsicum, Sliced Cabbage and cover the Wok with a lid and allow to cook in steam for 15 minutes. CHICKEN CAPSICUM is ready.
    Serve with Boiled Rice.



    LAMB LIVER WITH CHICKEN NECKS


    LAMB LIVER WITH
    CHICKEN NECKS

    INGREDIENTS:
    for Lamb Liver 
    1/4 kg Lamb Liver,
    1 tsp Carom Seeds,
    1 tsp Red Chilies Powder,
    1/2 tsp Salt,
    2 Lemon Juice,
    1/2 tsp Mixed Spices,
    1/2 tsp Black Pepper,
    1 Capsicum,
    1 Tomato,
    1 Medium Sized Potato (Fried)
    3 tbsp Cooking Oil.
    for Chicken Neck

    1/4 kg Chicken Necks,
    1 tsp Carom Seeds,
    1 tsp Red Chilies Powder,
    1/2 tsp Salt,
    2 Lemon Juice,
    1/2 tsp Mixed Spices,
    1/2 tsp Black Pepper,
    3 tbsp Cooking Oil.
    for Neck Coating
    3 tbsp Gram Flour, 
    1/4 tsp Salt,
    1/4 tsp Red Chilies Powder.

    PREPARATION:
    Take a bowl. Add Lamb Liver, Carom Seeds, Red Chilies Powder, Salt, Lemon Juice, Mixed Spices and Black Pepper. Marinate it for 30 minutes. Now , take a bread pan. Put the marinated Lamb Liver and Cooking Oil. Turn off the burner after 15 minutes.
    Take a bowl. Add Chicken Necks, Carom Seeds, Red Chilies Powder, Salt, Lemon Juice, Mixed Spices and Black Pepper. Marinate it for 30 minutes. Now , take a bread pan. Put the marinated Chicken Necks and Cooking Oil. Allow heat for 15 minutes. Take a small bowl. Add Gram Flour, Salt and Red Chilies Powder and 7 tbsp Water. Make paste of it. Coat this mixture on necks and fry them. LAMB LIVER WITH FRIED CHICKEN NECKS is ready.
    Serve at tea time.


    TIPS FOR MANICURE AND PEDICURE

    TIPS FOR 
    MANICURE AND PEDICURE

    INGREDIENTS:
    500 gm Petroleum Jelly
    5 gm Salicylic Acid
    8 Vitamin C Tablets (500 mg)
    5-6 Drops Rose Water
    2 tbsp Glycerin 

    PREPARATION:
    Take a pestle and mortar. Grind vitamin C tablets in it. Take a plastic bowl. Add Vitamin C Powder, Petroleum Jelly, Salicylic Acid, Rose Water and Glycerin. Mix them well and store in air tight sterilized Jar. Apply it on your hands and feet at night time and wash them in the morning time. You can watch the difference within 15 days.





    BESAN KI ROTI


    BESAN KI ROTI


    INGREDIENTS:
    1/4 kg Wheat Flour,
    1/4 kg Gram Flour,
    2 Finely Sliced Medium Sized Onions,
    1/2 tsp Salt,
    1 tsp Red Chilies Powder,
    1/4 tsp Coriander Powder,
    1 tsp Pomegranate Seeds,
    1 tsp Cumin Seeds,
    1 pinch Carom Seeds,
    3 tbsp Chopped Green Coriander,
    4 Finely Sliced Green Chilies,
    1/4 tsp Black Seeds,
    1/2 tsp Mixed Spices,
    6 tbsp Desi Ghee.


    PREPARATION:
    Take a bowl. Add Gram Flour, Onions, Salt, Red Chilies Powder, Coriander Powder, Pomegranate Seeds, Cumin Seeds, Carom Seeds, Green Chilies, Black Seeds, Mixed Spices and water to that much quantity that it make the mixture 
    flow-able. Knead the Wheat Flour separately and make the balls.Put these balls aside by covering with wet cloth for 30 minutes. Roll them on Rolling Pin one by one. Put it on hot Griddle. Apply a thick layer of Gram Flour Paste. Now apply Ghee on top of it. Cook this Bread on low heat. BAISAN WALI ROTI is ready. 
    Serve with Mint-Coriander Chutney and Sweet Yogurt Lassi.

    SWEET APRICOT WITH VANILLA CUSTARD

    SWEET APRICOT 
    WITH 
    VANILLA CUSTARD


    INGREDIENTS:

    1/4 kg Apricot,
    1/2 cup Sugar,
    1 kg Cow Milk,
    4 tbsp Vanilla Flavored Custard Powder,
    200 gm Cream,
    8 Mint Leaves for Garnish.

    PREPARATION:
    Take a pan. Put it at burner at low flame. Add 3 Cup Water and Apricot. Boil it till Apricot is soft. Now put it in the jug of a blender. Add Sugar and blend it and put it aside.
    Now take 1/4 kg Cold Milk, add in Custard Powder. Put Remaining Milk at low flame. When it starts boiling add Powder Mixture in it. Continuously stir with the wooden spoon till it becomes thicker.
    Take Ice Cream Cups pour Apricot Mixture up to 1/3 level. Then add Custard on it and on top of which 1 layer Cream be applied. Garnish with 2-3 Mint leaves in each cup. Put them in the Refrigerator for 45-60 minutes. SWEET APRICOT WITH VANILLA CUSTARD is ready.
    Serve it at tea time.





    LAMB LIVER TIKKA


    LAMB LIVER TIKKA

    INGREDIENTS:
    1/4 kg Lamb Liver,
    1 tsp Carom Seeds,
    1 tsp Red Chilies Powder,
    1/2 tsp Salt,
    2 Lemon Juice,
    1/2 tsp Mixed Spices,
    1/2 tsp Black Pepper,
    1 Capsicum,
    1 Tomato,
    1 Medium Sized Potato (Fried)
    3 tbsp Cooking Oil.

    PREPARATION:
    Take a bowl. Add Lamb Liver, Carom Seeds, Red Chilies Powder, Salt, Lemon Juice, Mixed Spices and Black Pepper. Marinate it for 30 minutes. Now , take a bread pan. Put the marinated Lamb Liver and Cooking Oil. Turn off the burner after 15 minutes. Insert the BBQ Sticks in Square Sized Big pieces of Capsicum, Fried Potato and Tomato along with pieces of Fried Lamb Liver. Rotate the BBQ Sticks on low flame for 30 seconds. Turn off the burner. LAMB LIVER TIKKA is ready.
    Serve at tea time. 

    KACHE QEEMAY KAY KEBAB


    KACHE QEEMA KAY KEBAB



    INGREDIENTS:

    1/4 kg Mutton Mince,
    2"X 2" Ginger,
    1 Garlic,
    1 tsp Salt,
    3 Green Chilies,
    1 tbsp Crushed Chilies,
    1 tbsp Red Chilies Powder,
    1 tbsp Cumin Seeds,
    2 tbsp Coriander Powder,
    1 tbsp Chopped Red  Chilies,
    3 tbsp Chopped Green Coriander,
    3 Finely Sliced Medium Sized Onions,
    2 Eggs,
    2-3 Tomatoes,
    1 Cup Cooking Oil.

    PREPARATION:
    Put Mutton Mince in the bowl of Chopper Machine. Add Ginger, Garlic, Salt Green Chilies, Red Chilies Powder and Chop them. Now just fry Cumin Seeds on hot Griddle and add it to the mixture. Add Coriander Powder, Crushed Chilies, Onions, Eggs and mix them well. Put this mixture in Refrigerator for 30 minutes. Now, make the shapes of kababs and put them again in the Refrigerator for another 30 minutes. Cut the Tomatoes in fine slices. Put them on the kababs. Now put a Griddle on low flame. Put some Cooking Oil on it. Put the kababs on low hot oil and cook till their color is Golden Brown. KATCHE QEEMAY WALE KABABS are ready. 
    Serve them with Tomatoes Ketchup or Mint-Coriander Chutney.

    CHICKEN SPREAD SANDWHICH

    CHICKEN SPREAD 
    SANDWHICH

    INGREDIENTS:
    1 Bread,
    1 Egg,
    1/2 tsp Black Pepper,
    1 tsp Salt
    1/2 cup Cooking Oil,
    150 gm Boiled Boneless Chicken,
    3 Hard Boiled Eggs,

    PREPARATION:
    Put an egg in the Blender. Add Black Pepper and Salt in it. Blend it continuously by adding small quantity of Cooking Oil from the hole of blender lid until it become thick cream. Now, add Boiled Chicken in it and blend it continuously. CHICKEN SPREAD is ready.
    Now, Cut the edges of bread pieces. Apply Chicken Spread on these pieces and put finely Sliced Hard Eggs in between two pieces of Sandwich. Garnish with salad leaves. CHICKEN SPREAD SANDWICH is ready.
    Serve with tea at tea time.

    LAMB LIVER CURRY


    LAMB LIVER CURRY

    INGREDIENTS:
    1 kg Lamb Liver,
    2 Medium Sized Onions,
    6 Medium Sized Tomatoes,
    6 Chopped Green Chilies,
    1 Garlic,
    1 1/2" Piece Ginger,
    1 tbsp Red Chilies Powder,
    1/2 tsp Turmeric Powder,e
    1 tsp Salt,
    1/2 tsp Coriander Corn,
    1 cup Cooking Oil.


    PREPARATION:
    Take a wok. Put it on burner at low medium flame. Add Cooking Oil and Finely Chopped Onions. Take out the Brown Onions in a bowl. In this oil fry the pieces of Lamb Liver. Take out the fried Lamb Liver in a bowl. Now, Grind Tomatoes, Green Chilies, Garlic, Ginger, Red Chilies Powder, Turmeric Powder, Salt, Coriander Corn, Brown Onions and 1/2 cup Water. Add this mixture in the left over oil. Fry the mixture tightly. When it leaves oil, add the fried liver in it. Cook it for 5-6 minutes. LAMB LIVER CURRY is ready.
    Serve with the homemade flat bread.

    GLORIFY YOUR FACE SKIN (EXTERNAL TREATMENT)

    GLORIFY YOUR FACE SKIN
    (EXTERNAL TREATMET)

    INGREDIENTS:
    2-4 Peels of Oranges
    1 tbsp Brown Sugar
    1 tbsp Full Cream Milk
    1 tbsp Upton
    1 tbsp Gram Flour
    1 tbsp Opium Seeds

    PREPARATION:
    Dry the peels in Sun and grind them in Grinder and sieve them. Take a Plastic Bowl. Add Orange Powder, Brown Sugar, Upton and Full Cream Milk. Mix them well to make a Cream. Apply it on your face at night time and wash your face next day morning.
    for better results use internal treatment as well. for internal treatment remedy click following link:    
    http://www.recipeinn.com/2013/03/glorify-your-face-skin-internal.html




    CHICKEN NECK CURRY


    CHICKEN NECK CURRY

    INGREDIENTS:
    1 kg Chicken Necks,
    2 Medium Sized Onions,
    2 Garlic,
    4 Medium Sized Tomatoes,
    2 tbsp Ginger Paste,
    3/4 tbsp Salt,
    1 tbsp Red Chilies Powder,
    1/2 tsp Mixed Spices,
    2 tbsp Green Coriander,
    1 cup Cooking Oil.


    PREPARATION:
    Take a wok. Put it on burner at low medium flame. Add Cubical Shaped Onions, Garlic, Tomatoes, Ginger Paste, Salt, Red Chilies Powder, Turmeric Powder and 1 Glass Water. When it is going to be dry take it out and grind it.

    On a second burner put a frying pan. Add Cooking Oil in it. When it starts boiling, turn the flame on low. Fry Chicken Necks. Take them out of Oil when their color turns light brown. Keep them aside.

    Now, take the used oil, ground mixture and fried Necks. Fry it tightly. When it leaves oil add 3 Glass Water. Cook it for 4-5 minutes. Add Mixed Spices and Green Coriander. CHICKEN NECKS CURRY is ready.
    Serve it with Boiled Rice or homemade Flat Bread.  

    TURNIP CURRY


    TURNIP CURRY

    INGREDIENTS:
    1 kg Turnip,
    2 Medium Sized Onions,
    2 Garlic,
    4 Medium Sized Tomatoes,
    1 tsp Salt,
    1 tbsp Red Chilies Powder,
    1/4 tsp Turmeric Powder,
    6 Chopped Green Chilies,
    2 tbsp Finely Sliced Ginger,
    2 tbsp Chopped Green Coriander,
    1/2 tsp Mixed Spices,
    1/2 Cup Cooking Oil.


    PREPARATION:
    Take a wok. Put it on burner at low medium flame. Add Cubical Shapped Turnip pieces, Onions, Garlic, Salt, Red Chilies Powder, Turmeric Powder and 4 Glasses Water. Cook it till Turnip is soft. Now, add Cooking Oil, Green Chilies and Ginger. Fry it tightly till it leaves Oil. Sprinkle Mixed Spices and Green Coriander. Turn off the burner. TURNIP CURRY is ready.
    Serve with the Boiled Rice.

    LAMB CHOPS



    LAMB CHOPS

    INGREDIENTS:
    1 kg Lamb Chops,
    3/4 kg Yogurt,
    2 tbsp Garlic Paste,
    2 tbsp Ginger Paste,
    4 tbsp Papaya Paste,
    10 Green Chilies,
    1/2 tsp Black Pepper,
    1 tsp Salt (you can increse / decrease as per your taste.),
    1 tbsp Coriander Powder,
    1/2 tsp Turmeric Powder,
    8 Cloves,
    8-10 Pepper Corns,
    2 Brown Cardamom,
    1/2 Cup Cooking Oil.


    PREPARATION:
    Take a big bowl. Add Chanps, Ypgurt, Garlic, Ginger, Papaya Paste, Finely Chopped Green Chilies, Black Pepper, Salt, Coriander and Turmeric Powder. Keep this bowl in Refrigerator. Marinate for 4 hours. 
    Now, Take a wok. Put it on burner at low medium flame. Add Cooking Oil in it. When it is hot put Cloves, Pepper Corn and Brown Cardamom and after 30 seconds add Marinated Lamp Chanps. Turn the Fire on low flame. When it leaves oil put the Green Coriander and turn off the Burner. Put it in a serving dish. LAMB CHOPS are ready.
    Serve with homemade flat bread. 

    LAMB BRAIN MASALA


    LAMB BRAIN MASALA

    INGREDIENTS:
    4 Lamb Brains,
    2 Medium Sized Onions,
    4 Medium Sized Tomatoes,
    1tsp Red Chilies Powder,
    1 tsp Salt,
    1/2 tsp Cumin Seeds,
    1/4 tsp Turmeric Powder,
    2 tbsp Chopped Green Coriander,
    4 Chopped Green Chilies,
    3 tbsp Finely Sliced Ginger,
    1/2 tsp Mixed Spices,
    1/2 Cup Cooking Oil.



    PREPARATION:
    Take a wok. Put it on burner at low medium flame. Add Cooking Oil and Finely Sliced onions in it. When the color is pink. Add Cumin seeds and Brains in it. Stir it 2-3 times. Add Tomatoes, Red Chilies Powder, Salt and Turmeric Powder.
    Fry it tightly. When it leaves Oil, add Green Coriander, Mixed Spices, Green Chilies and Finely Sliced Ginger. Turn off the burner. LAMB BRAIN MASALA is ready.
    Serve with homemade flat bread.

    BEEF PAYA CURRY


    BEEF PAYA CURRY

    INGREDIENTS:
    1 Medium Sized Beef Paya,
    1 Garlic,
    1 Medium Sized Onion,
    1 tbsp Red Chilie Powder,
    1 tsp Salt,
    1/4 tsp Turmeric Powder,
    2 Brown Cardamom,
    2 pcs Cinnamon,
    4 tbsp Yogurt,
    2 tbsp Chopped Green Coriander,
    2 tbsp Mixed Spices,
    1/2 cup Cooking Oil.


    PREPARATION:
    Take a wok. Put it on burner at low medium flame. Add Paya, Garlic, Onion, Red Chilie Powder, Salt, Turmeric Powder, Cardamom, Cinnamon and 5 glass Water. Cook it till all the water dries up. Add Cooking Oil, Yogurt and Green Chilies. Fry it tightly. Now, add 6 Glass Water and keep the fire at low flame. When 1 Glass Water evaporate add Mixed Spices and Chopped Green Coriander. Cover with the lid for 3 minutes. BEEF PAYA CURRY is ready.
    Serve with Sipmle Nans.

    BAKED POTATOES


    BAKED POTATOES
    Wash and dry the potatoes.
     Remove any stubborn dirt.

    Using a fork, 
    poke holes in the potatoes on each sides to
     vent steam.

    Wrap the potato in a 
    wet paper towel and 
    put it on plate of the oven.

     Give following times 
    to Potatoes in Microwave Oven.

    SIZE 
    OF 
    POTATOES
    MICROWAVE 
    TIME
     REQUIRED 
    VERY SMALL
    4 Minutes
    MEDIUM SIZED
    6 Minutes
    LARGE SIZED
    8 Minutes


    Cover the Potatoes 
    after passage of above mentioned time 
    with Silver Foil 
    to keep the Potatoes
    WARM.

    BAKED POTATOES are ready to Serve.







    RAINBOW RICE


    RAINBOW RICE

    INGREDIENTS:




    PREPARATION:

    CAULIFLOWER WITH MINCED LAMB


    CAULIFLOWER
    WITH MINCED LAMB


    INGREDIENTS:
    1 kg Cauliflower,
    1/4 kg Lamb Mince,
    1 Medium Sized Onion,
    1 tbsp Red Chilies Powder,
    1 tsp Salt (You can increase/decrease as per your taste),
    1/4 tsp Turmeric Powder,
    2" Piece Finely Sliced Ginger,
    4 Medium Sized Chopped Tomatoes,
    5 Green Chilies,
    1/2 tsp Mixed Spices,
    2 tbsp Chopped Green Coriander,
    1/2 cup Cooking Oil.


    PREPARATION:
    Take a wok. Put it on burner at low medium flame. Add Lamb Mince, Onion, Red Chilies Powder, Salt, Turmeric Powder and 2 Glass Water. When water dries up. Add Cooking Oil, Tomatoes and Green Chilies. Fry it tightly. Add hard part of Cauliflower. Fry it till it becomes soft. Add Flower part. Fry it on low flame. Now, sprinkle Mixed Spices and Green Coriander and cover the lid and turn off the burner. CAULIFLOWER WITH MINCED LAMB is ready.
    Serve with homemade Flat Bread.

    CHOCOLATE SPONGE CAKE


    CHOCOLATE SPONGE CAKE


    INGREDIENTS:
    1 cup Plain Flour,
    1 cup Sugar Powder,
    4 Eggs,
    1/2 tsp Baking Powder,
    2 tbsp Coco Powder,
    3/4 cup Cooking Oil.

    PREPARATION:
    Add Eggs, Sugar Powder and Cooking Oil in the Jug of a Blender. Blend it well. Sieve the Plain Powder and Baking Powder. Mix them well. Now, add spoon by spoon of Plain Flower mixture in the jug while continuously blending. Apply the Cooking Oil on the Cake Mold and spread the butter paper. Pour the mixture in the Mold. Put it in Gas Oven which is preheated at 300 C. Keep it in the oven for 30-40 minutes at 180 C. Now, insert a tooth pick in the cake and check if it comes back without any material. The cake is baked. CHOCOLATE SPONGE CAKE is ready.
    Serve with Vanilla Ice Cream at tea time. 

    MINT - CORIANDER CHUTNEY


    MINT - CORIANDER
    CHUTNEY

    INGREDIENTS:
    1 cup Green Coriander Leaves,
    2 cup Mint Leaves,
    5 Green Chilies,
    1/2 tsp Salt,
    4 Tomatoes,
    3 Cloves of Garlic,
    2 Medium Sized Onions,
    6-8 Resins.

    PREPARATION:
    Wash thoroughly Coriander and Mint Leaves. Add 1/4 Cup Water, Resins, Onions, Tomatoes, Garlic, Salt, Green Chilies, Green Coriander and Mint Leaves. Grind them and pour in a serving bowl. GREEN CORIANDER - MINT CHUTNEY is ready.
    Serve it as supplementary dish with many dishes.  

    LAMB CHOPS CURRY


    LAMB CHOPS CURRY



    INGREDIENTS:


    PREPARATION:

    DAL KI KACHORI


    DAL KI KACHORI


    INGREDIENTS:
    1 cup Refined flour,
    1/2 tsp Salt (you can increase/decrease as per your taste),
    1/4 tsp Soda Bicarbonate,
    3 tbsp Cooking Oil,

    FOR FILLING
    1/4 Cup Split Black Gram (Skinless),
    1 Chopped Green Chili,
    1 tsp Raisins,
    1 tbsp Lemon Juice,
    1 pinch Asafoetida,
    1/2" piece Ginger,
    1/2 tsp Coriander Powder,
    1/4 tsp Cumin Powder,
    4-5 Cashew Nuts,
    1/2 tsp Red Chili Powder,
    1/4 tsp Salt (you can increase/decrease as per your taste)
    2 tbsp Ghee,
    1/4 tsp Fennel Seed Powder,
    1/2 tsp Sugar, 
    5 cup Cooking Oil (for deep fry)


    PREPARATION:
    Sift the Flour, Salt and Soda Bicarbonate together. Mix well by adding Cooking Oil. Knead into a soft dough using enough water. Cover with a moist cloth and set aside. 
    Take a bowl. Add 2 Glass Water and Split Black Gram. Soak for 1 hour. Drain and grind using a small quantity of Water. Finely Chop Ginger and Green Chili. Wash Raisins and Chop Cashew nuts. Heat Ghee in a wok and add the Ground Gram, Green Chili, Ginger, Coriander Powder, Red Chilies Powder, Cumin Powder, Asafoetida, Fennel Powder, Raisins and Cashew Nuts. Cook till all the Water has dried off. Add Lemon Juice, Salt and Sugar. Mix it well and turn off the burner. Make small balls. Roll out into small puris so that they are thinner around the edges and thicker in the center. Place a portion of stuffing in the center and bring the edges together to form a ball. Flatten slightly. Heat sufficient Oil in a wok and deep fry kachoris on low flame until color is Golden Brown. DAL KI KATCHORIES are ready.
    Serve with Tamarind Chutney or Mint Yogurt Chutney

    CHICKEN WINGS WITH HONEY

    CHICKEN WINGS WITH HONEY

    INGREDIENTS:
    12 Chicken Wings,
    1/2 cup Soy Sauce,
    4 tbsp Honey,
    2 tbsp Sugar Powder,
    1/2 tsp Salt,
    1/2 tsp Black Pepper,

    PREPARATION:
    Take a big bowl. Add Chicken Wings, Soy Sauce, Sugar Powder, Salt and Black Pepper in it. Marinate for 2 Hours. Now take a tray, insert Aluminum Foil in it. Apply Cooking Oil on it and pour Honey on all the chicken wings. Put in the Gas Oven , which is preheated at 300C. Turn the oven at 250C for 45-60 minutes. when the color of the Wings is Golden Brown, take them out and turn off the gas. CHICKEN WINGS WITH HONEY is ready.
    serve with Boiled Rice.


    FRY MUTTON MINCE




    FRIED MUTTON MINCE



    INGREDIENTS:
    1/2 kg Mutton Mince, 
    2 Medium Sized Finely Sliced Onions,
    1 Brown Cardimom,
    1 piece of Cinnamon,
    1 tsp Cumin Seeds,
    2-3 tbsp Finely Sliced Ginger,
    8 Green Chilies,
    1tsp Salt,
    1 tbsp Red Chilies Powder, 
    1/4 tsp Turmeric Powder,
    1/2 tsp Mixed Spices,
    3 tbsp Garlic Paste,
    4 Medium Sized Tomatoes,
    2 tbsp Chopped Green Coriander,
    1/2 Cup Cooking Oil.

    PREPARATION:
    Take a wok. Put it on burner at low medium flame. Add Cooking Oil, Onions, Pepper Corn, Cumin Seeds, Cinnamon and Brown Cardamom. When Onions become Pink colored add Mutton Mince and Salt. Fry it till water dries up. Add Tomatoes Paste (make tomato paste in blender with Tomatoes, Garlic, 5 Green Chilies, Red Chilies Powder and Turmeric powder. Fry it. When this mixture dries up. Add 1 Glass Water and put the flame at low. When Mince is soft add Ginger and 2-3 Finely Sliced Green Chilies in it. Fry it till it leaves oil. Add Green Coriander and Mixed Spices and cover the lid. Now turn off the burner. FRIED MUTTON MINCE is ready.
    Serve with homemade flat bread.

    FRIED CHICKEN NECKS


    FRIED CHICKEN NECKS

    INGREDIENTS:
    1/4 kg Chicken Necks,
    1 tsp Carom Seeds,
    1 tsp Red Chilies Powder,
    1/2 tsp Salt,
    2 Lemon Juice,
    1/2 tsp Mixed Spices,
    1/2 tsp Black Pepper,
    3 tbsp Cooking Oil.

    PREPARATION:
    Take a bowl. Add Chicken Necks, Carom Seeds, Red Chilies Powder, Salt, Lemon Juice, Mixed Spices and Black Pepper. Marinate it for 30 minutes. Now , take a bread pan. Put the marinated Chicken Necks and Cooking Oil. Turn off the burner after 15 minutes. FRIED CHICKEN NECKS are ready.
    Serve at tea time. 

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