Handi Chargha Recipe

Handi Chargha 

 Ingredients 

Chicken ( whole )        1- 1/2 Kg
Cooking oil                 a littile
vinegar                        1- 1/4 cup
Ginger                         1- tsp
Garlic                           1- tsp
Curry powder                  1- tsp
Chilly powder                 1- tsp
Salt                             To taste
Pepper ( black )             1- tsp
Curd                              3/4 - cup
Orange ( for color              1/4 - tsp

This is What you do 

Make cuts on chicken with knife, marinate with salt and ginger overnight.
Drain water, marinate with remaning ingredients for 2- hours.
Cook In Handi until water dries out, deep fry and sprinkle cahht masala ( sour spice )

Shami Matka Chiken Recipe

Shami matka Chiken 

Ingredients
Chicken ( cut in 12 pieces )
Cooking oil               1- cup
Onion                       1
Ginger                      1- tbsp
Garlic
Yogurt                      1/2 cup
chilly                           1- tbsp
Salt                             To taste
Cumin ( black )              1- tsp  
Coriander powder            1- tsp
Spices ( mixed )               1- tsp
Capsicum                       2
Lemons ( cuts in Four )         3

What to do 

Heat cooking oil, add onion, then add chicken .
Add all above ingredients except capsicum, coriander and cumin.
Let water dries, cool.
Lastly add capsicum, coriander and black cumin.
Servr with bread ( hot nans / tandori- nans)

Coconut Pine And Orange Energy Drink Juice

Coconut Pine And Orange Energy Drink Juice

Orange juice / pineapple juice         1- cup each
Grenadine syrup or pomegranate syrup    4- tbsp
Sugar syrup                                    5- tbsp
Sugar ( castor )                                8- tbsp
Honey                                          1-tbso
Coconut milk ( powder )                   4- tbsp


( Mix well all above ingredients well and chill )  

Mango mould

Mango mould 

Mango mould 

Ingredients

milk...................2- cup
sugar/cream..............1- cup
eggs ( separated ) .........2
custard powder/ gelatin powder ......1- tbsp each
mango pulp .................1-  1/2 cup
water .........................1/4 cup

This is what you do 

dissolve gelatin in water, and heat; mix custard, milk and sugar, mixwith egg yolk, cook on low heat, until it gets thick, add gelatin and mix well and cool;

Beat whites, cream separately, till get stiff. Mix well lightly, put in a greased dish, set in a fridge 75 minutes; Turn up - side serve with mango cubes/ cream.

Crispy wrapped prawns

Crispy wrapped prawns

Ingredients 

• 16 Jumbo Prawns
• Maanda Strips as required
• 2 cups Small Shrimps
• 2 tablespoon Fish Sauce
• 2 Pods Garlic
• 3 Red Chilies (Whole)
• Green Coriander as required
• 1 Onion
• 2 tablespoon Oil
• 1 tablespoon Oyster Sauce
• 1 teaspoon Sugars
Cooking Directions

1. Clean and devein Jumbo Prawns and keep aside.

2. Now clean small shrimps and chop using Braun Multiquick 5 chopper accessory, and add fish sauce, garlic, red chili, green coriander, oyster sauce and sugar to it and cook.

3. Now dip Jumbo Prawns into this prepared mixture and wrap in Maanda Strips. Deep fry in hot oil.

4. Serve with your favourite sauce.

4. Cut the bread slides into half and dip into the paste till the mixture covers the slices completely.

5. Fry in hot oil till the slices turn golden-brown.

6. Serve with yogurt ketchup or as you wish.

Chicken Biryani Recipe, Hyderabadi Style

Chicken Biryani Recipe, Hyderabadi Style

Ingredients

1/4 cup ghee (clarified butter)

20 whole cloves

9 whole cardamom pods

5 bay leaves

1 medium onion, chopped

5 small green chile peppers

2 tablespoons ginger garlic paste

1 (3 pound) whole chicken, cut into pieces

1 1/2 cups plain yogurt

1 teaspoon salt

6 fresh curry leaves (optional)

3 cups uncooked jasmine or white rice

4 1/8 cups water

1 sprig cilantro leaves with stems

Directions

Soak rice for 30 minutes in enough water to cover; then drain. Meanwhile, heat ghee in a large skillet over medium heat. Stir in cloves, cardamom, and bay leaves. Then stir in onion, and cook until soft, 6 to 7 minutes. Stir in chile peppers and ginger paste. Stir in yogurt, salt, and curry, and then place chicken in pan. Cook for 20 to 25 minutes, stirring occasionally and turning the chicken pieces, until only about 1 cup of liquid remains. Mix in rice, water, and cilantro. Bring to a boil. Reduce heat to low, cover, and cook for 20 minutes. Check rice after about 12 minutes; if it is dry, add 1/2 cup water, and continue cooking.

KFC Zinger Burger Original Recipe

How to Make KFC Zinger Burger

Ingredients.

Chicken breast – ½ kg

Black pepper 1 tsp

Mustard powder – 1 tsp

Salt – 1 tsp

chinese salt – 1 ½ tsp

Worchester sauce – 2 tbsp

Ponder chiecken slices. Mix all spices and marinate chicken for overnight.

Ingredients for batter.

Flour – 2 tsp

Baking powder – ¼ tsp

Corn flour – 2 tbsp

Egg – 1

Rice flour – 2 tbsp

Salt – ½ tsp

Mix all ingredients and make thick mixture with chilled water. Now dip marinated chicken pieces in batter then coat with corn flakes and bread crumbs coating and deep fry until golden brown and crispy. Cut 

bun, spread mayonnaise on both pieces, then put lettuce, Chicken and cheese slices. Serve with ketchup and fries

Ingredients for coating.

Corn flakes – 1 cup

Bread crumbs – 1 cup

Chips or crisp – 1 cup

Mix all spices and roughly grind...

Grilled Chicken with Ginger and Black Bean Sauce Recipe

Grilled Chicken with Ginger and Black Bean Sauce.

Ingredients.

6 skinless chicken thighs

1 tablespoon minced fresh ginger root

1 tablespoon black bean sauce with garlic

1 teaspoon sesame oil

ground black pepper to taste

Directions.

1.   Place thighs in a bowl, and add ginger, black bean sauce, sesame oil, and ground black pepper. Stir well until completely coated. Marinate in the refrigerator for 2 hours.

2.     Grill over medium heat until no longer pink but still juicy, about 20 minutes, turning only once..

Tandoori Chicken Recipe

Tandoori Chicken

Ingredients

1/2 lime, juiced

1 1/2 tablespoons plain yogurt

1 1/2 tablespoons tandoori masala powder

salt and freshly ground black pepper to taste

2 pounds boneless, skinless chicken thighs

Directions

Whisk lime juice, yogurt, tandoori powder, salt, and pepper in a bowl. Pour mixture into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for at least 2 hours.

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels.

Grill chicken on the preheated grill with the lid open for 2 minutes. Close lid and continue to grill chicken for 6 minutes.

Turn chicken, close lid and grill until well-browned and meat is no longer pink in the center, about 6 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C).

Cherry Blossom Fudge Recipe

Cherry Blossom Fudge 

Ingredients

3/4 cup evaporated milk

1 cup white sugar

1 pinch salt

1 (3 ounce) package cherry flavored gelatin

1 cup butter

2 cups semisweet chocolate chips

1 teaspoon vanilla extract

3/4 cup maraschino cherries, halved

Directions

Butter an 8x8 inch dish.

In a medium saucepan over medium heat, combine milk, sugar and salt. Bring to a boil and stir in gelatin. Boil 4 minutes. Remove from heat and stir in butter, chocolate chips, vanilla and cherries. Pour into prepared pan. Chill 2 hours before serving.

Creamy Garlic Mashroom Chicken Recipe

Creamy Garlic Mashroom Chicken

Ingredients

2 (10.75 ounce) cans condensed cream of mushroom soup

1 cup mayonnaise

1/4 cup sour cream

1/2 cup frozen corn kernels

1/2 cup grated Parmesan cheese

4 skinless, boneless chicken breast halves

1/2 cup shredded Cheddar cheese

1 cup seasoned dry bread crumbs

Directions

Preheat the oven to 375 degrees F (190 degrees C).

FOR THE SAUCE: In a medium size bowl combine the soup, mayonnaise, sour cream, corn and Parmesan cheese. Mix well.

Place the chicken breasts in a 9x13 inch baking dish and pour the sauce mixture over the chicken. Sprinkle with Cheddar cheese and breadcrumbs for topping and bake in the preheated oven for 38 to 40 minutes. Let cool and serve....

Creamy Italian Chicken Recipe !

Creamy Italian Chicken 

Ingredients

3 skinless, boneless chicken breast halves, cubed

1/4 cup water

1 packet dry Italian salad dressing mix (such as Kraft® Zesty Italian)

1 (10.75 ounce) can condensed cream of mushroom soup

1 (8 ounce) package cream cheese

1 (4.5 ounce) can mushroom pieces and stems, drained

Directions

Place the chicken breast pieces into the bottom of a slow cooker. Pour in water, and stir in the salad dressing mix. Cover the cooker, set on low, and cook 3 or more hours (see note).

With an electric mixer, beat the soup, cream cheese, and mushrooms in a bowl until thoroughly combined. Mix with the chicken and any juices in the slow cooker. Cover and cook 1 more hour.

Note.

You can cook it slow all day with the first step as long as you add enough water and keep the chicken breasts whole until ready to do the next steps.

I add more or less water based on using fresh mushrooms or not. I like it creamy but not too runny or too thick.

Coconut Custard Recipe

Coconut Custard

 Ingredients

 4 eggs
    1/3 cup sugar
    1/2 teaspoon salt
    1/2 teaspoon vanilla extract
    3 cups milk
    1 cup flaked coconut
    1 dash ground nutmeg
    MELBA SAUCE:
    5 teaspoons cornstarch
    1/3 cup cold water
    2 cups fresh raspberries or thawed frozen unsweetened raspberries
    2/3 cup sugar
    1/4 teaspoon salt

Directions

   In a bowl, beat eggs. Add sugar, salt and vanilla. Gradually add milk; mix well. Stir in coconut. Place six ungreased 10-oz. ramekins or custard cups in a 13-in. x 9-in. x 2-in. baking dish. Fill each with about 3/4 cup coconut mixture. Sprinkle with nutmeg. Fill larger pan with boiling water to a depth of 1 in. Bake at 325 degrees F for 30-40 minutes or until center is just set (mixture will jiggle). Remove ramekins from pan to a wire rack.
    In a saucepan, combine cornstarch and water until smooth. Add raspberries, sugar and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; strain if desired. Cool. Serve over custard.

 note

 i recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212 degrees F. Adjust your recipe temperature up or down based on your test.
    A stand mixer is recommended for beating the frosting after it reaches 160*.

Caramel Custard Recipe

Caramel Custard!

Ingredients.

2 cups whipping cream

4 egg yolks

1 teaspoon vanilla extract

1/4 cup sugar

1/8 teaspoon salt

Brown Sugar

Directions.

In a saucepan over medium-low heat, bring cream almost to a simmer. Remove from the heat. In a mixing bowl, beat egg yolks, vanilla, sugar and salt until thick and lemon-colored, about 3 minutes. Gradually beat in cream. Pour into an ungreased 1-qt. baking dish. Place baking dish into a 13-in. x 9-in. x 2-in. baking pan. Pour hot water into baking pan to a depth of 1 in. Bake at 350 degrees F for 55-60 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 15 minutes. Refrigerate until chilled. Remove from the refrigerator 30 minutes before serving. Sprinkle with enough brown sugar to cover the top. Broil 6-in. from the heat for 2 minutes or until sugar is melted. Serve immediately, in your style...

Delicious Italian Cream Cake Recipe

Delicious Italian Cream Cake!

Ingredients.

1 cup buttermilk
1 teaspoon baking soda
1/2 cup butter
1/2 cup shortening
2 cups white sugar
5 eggs
1 teaspoon vanilla extract
1 cup flaked coconut
1 teaspoon baking powder
2 cups all-purpose flour
8 ounces cream cheese
1/2 cup butter
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 tablespoons light cream
1/2 cup chopped walnuts
1 cup sweetened flaked coconut

Directions.

Preheat oven to 350 degrees F (175 degrees C). Grease three 9 inch round cake pans. In a small bowl, dissolve the baking soda in the buttermilk; set aside.
In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To Make Frosting: In a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners' sugar. Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and sides of cooled cake and serve.

Honey Butter Biscuit Recipe

Honey Butter Biscuit Cookies

Ingredients.

1 cup unsalted butter
1 cup white sugar
1 cup honey
1 teaspoon vanilla extract
2 eggs
5/8 teaspoon salt
2 teaspoons baking powder
5 cups all-purpose flour

Directions.

Preheat oven to 375 degrees F (190 degrees C).
Cream butter and honey and add sugar; beat until light and fluffy. Add eggs, vanilla, salt and baking powder and mix well; gradually add flour and mix until semi-soft dough forms. Roll tablespoons of dough into balls and place them 2 inches apart onto an ungreased cookie sheet.
Bake for about 10 minutes, or until bottoms are light golden brown. Remove from oven and immediately remove from cookie sheets. Let cool and serve cold or warm with tea in your desired style!

Regina ( The Queen's Biscuit ) Recipe

Regina The Queen's Biscuit.

Ingredients.

4 cups all-purpose flour
1 cup white sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cardamom
1 cup shortening
2 eggs
1 teaspoon lemon extract
1/2 cup milk
3/4 cup sesame seeds

Directions.

Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet.
Sift together flour, sugar, baking powder, salt and cardamom in a large bowl. Cut shortening in with a pastry blender or knives until the size of small peas.
Stir in eggs, lightly beaten, and lemon extract. Stir in milk on tablespoon at a time, mixing after each addition.
Mix everything together thoroughly. Break dough off in small pieces and roll in the hands to rolls about 1-1/2 inches long. Flatten slightly and roll in sesame seeds.
Place on cookie sheet 3/4 inch apart. Bake for 12-15 minutes or until lightly browned and then serve with tea or coffee..

Fra Diavolo Sauce With Pasta Recipe.

Fra Diavolo Sauce Pasta.

Ingredients.

4 tablespoons olive oil, divided
6 cloves garlic, crushed
3 cups whole peeled tomatoes with liquid, chopped
1 1/2 teaspoons salt
1 teaspoon crushed red pepper flakes
1 (16 ounce) package linguine pasta
8 ounces small shrimp, peeled and deveined
8 ounces bay scallops
1 tablespoon chopped fresh parsley

Directions.

In a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat. When the garlic starts to sizzle, pour in the tomatoes. Season with salt and red pepper. Bring to a boil. Lower the heat, and simmer for 30 minutes, stirring occasionally.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the shrimp and scallops. Cook for about 2 minutes, stirring frequently, or until the shrimp turn pink. Add shrimp and scallops to the tomato mixture, and stir in the parsley. Cook for 3 to 4 minutes, or until the sauce just begins to bubble. Serve sauce over pasta in italian style..

Prawn And Pine Nut Risotto Recipe

Prawn And Pine Nut Risotto.

Ingredients.

2 tablespoons olive oil
1 onion, finely chopped
2 cups Arborio rice
1/2 cup white wine
1 quart reduced-sodium chicken broth, warmed
1/4 cup chile-garlic flavored butter
12 ounces medium shrimp, peeled and deveined, tails left on
1 carrot, cut into thin strips
1/3 cup pine nuts
1/4 cup sliced black olives
1 large red chile pepper, minced
ground black pepper to taste

Directions.

Heat olive oil in a large saucepan over medium heat. Stir in the onion and cook until softened and translucent, about 3 minutes. Stir in Arborio rice until well coated in oil; continue cooking until both the onion and rice begin to turn golden-brown, about 8 minutes.
Pour in the white wine and stir until evaporated. Pour in 1/3 of the hot chicken broth; stir constantly as the risotto simmers and slowly absorbs the broth, about 8 minutes. Add half of the remaining broth, and continue stirring until absorbed, about another 8 minutes.
Stir in chile-garlic butter, shrimp, carrot, pine nuts, black olives, and red chile pepper until the butter has melted. Stir in the remaining chicken broth, and again stir constantly until absorbed, about 8 minutes. Season to taste with black pepper.
At this point, taste the rice; it should be slightly firm and totally delicious. If it is still a little crunchy, stir in some hot water and continue cooking until it reaches the desired tenderness,and serve in italian style...

Butter Snow Flakes Cookies Recipe

Butter Snow Flakes.

Ingredients.

2 1/4 cups all-purpose flour .

1/4 teaspoon salt .

1/4 teaspoon ground cinnamon .

1 cup butter .

1 (3 ounce) package cream cheese, softened .

1 cup white sugar .

1 egg yolk .

1 teaspoon vanilla extract .

1 teaspoon orange zest .

Direction.

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, salt, and cinnamon; set aside.

2.   

In a medium bowl, cream together butter and cream cheese. Add sugar and egg yolk; beat until light and fluffy. Stir in the vanilla and orange zest. Gradually blend in the dry ingredients. Fill a cookie press or pastry bag with dough, and form cookies on an ungreased cookie sheet.

3. 

Bake for 12 to 15 minutes in the preheated oven, or until the cookies are golden brown on the peaks and on the bottoms. Remove from cookie sheets at once to cool on wire racks..and serve to in your style...........