Chicken Tikka masala

Ingredients

• 1 cup basmati rice
• 1 1/2 tablespoons canola oil
• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
• Kosher salt and freshly ground black pepper, to taste
• 1/2 medium sweet onion, diced
• 3 tablespoons tomato paste
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 1/2 teaspoons garam masala
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons ground turmeric
• 1 (15-ounce) can tomato sauce
• 1 cup chicken stock
• 1/2 cup heavy cream
• 2 tablespoons chopped fresh cilantro leaves

How to make

1. In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
2. Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken and onion to the stockpot and cook until golden, about 4-5 minutes.
3. Stir in tomato paste, garlic, ginger, garam masala, chili powder and turmeric until fragrant, about 1 minute.
4. Stir in tomato sauce and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
5. Stir in heavy cream until heated through, about 1 minute.
6. Serve immediately with rice, garnished with cilantro, if desired.

Sandwich

Ingredients

• 8 Slices of Bread
• 1 Cup Shredded Cabbage
• 1/2 Cup Shredded/ Grated Carrots
• 1/2 Cup Onions, finely chopped
• 50 gm Grated Paneer/ Indian Cottage Cheese
• 1/2 Cup Shredded Mozzarella Cheese
• 2 Tablespoon Eggless Mayonnaise /Hung Curd
• 1 Teaspoon Black Pepper Powder
• 1 Teaspoon Amchur/ Mango Powder
• 1 Teaspoon Salt, or to taste
• 1/2 Teaspoon Sugar
• 1 Tablespoon Butter or Ghee

Steps to prepare

1)Shred and grate cabbage, carrot and paneer (Cottage Cheese). Finely chop the onions. Add them in a vessel along with grated mozzarella cheese. You can use any other variety of cheese if you like.

2)Then add 2 tablespoons Mayonnaise, Black Pepper Powder, Amchur (Mango Powder), Sugar and Salt. You may not need to add any sugar if the mayonnaise you are using already contains sugar. You can also use Chaat Masala instead of the Amchur Powder.

3)Mix all the ingredients together. Do not leave out this mixture for too long after adding the spices, otherwise the vegetables will start to leave water.

4)Spread out the filling evenly on a slice of bread. Cover it with another slice of bread and press gently to bind the bread slices together. You can also spread a layer of coriander chutney for some extra flavor if you want.

5)Heat a tawa (girdle) or a pan and spread some butter, ghee or oil on it. Place the sandwich on the tawa on a low-medium heat setting for a minute till the lower side turns golden brown and crisp.

6)Then flip the sandwich and repeat for the other side till both the sides are cooked.

7)Veg Grilled Cheese Sandwiches are ready. Serve them with Tomato Ketchup or Coriander Chutney.

Then surve it.

Chocolate chip cookies

Ingredients

• 3 cups (380 grams) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 2 sticks (227 grams) unsalted butter, at room temperature
• 1/2 cup (100 grams) granulated sugar
• 1 1/4 cups (247 grams) lightly packed light brown sugar
• 2 teaspoons vanilla
• 2 large eggs, at room temperature
• 2 cups (340 grams) semi sweet chocolate chips

How to prepare

1. Preheat oven to 350ºF. Line baking sheets with parchment paper.
2. In a medium bowl combine the flour, baking soda, and salt.
3. In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the vanilla and eggs. Gradually beat in the flour mixture. Stir in the chocolate chips.
4. If time permits, wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. This allows the dough to “marinate” and makes the cookies thicker, chewier, and more flavorful. Let dough sit at room temperature just until it is soft enough to scoop
5. Divide the dough into 3-tablespoon sized balls using a large cookie scoop and drop onto prepared baking sheets.

1. Bake for 12-15 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely.
2. Although I prefer cookies fresh from the oven, these can be stored in an airtight container for up to 5 days. See post for storage tips.

Doughnuts

Ingredients

for 12 doughnuts

• ½ cup
   dark chocolate (100 g)
• ¾ cup
   butter (150 g)
• ½ cup
   cocoa powder (50 g)
• ¾ cup
   sugar (150 g)
• 1 tablespoon
   vanilla extract
• 5 eggs
• ½ cup
   chocolate, melted (100 g)
• ¼ cup
   sprinkles (50
• 
  
• How to do
• 1) Melt the chocolate and butter together in a saucepan over a medium heat.
• 2)Stir in the cocoa powder, sugar, and vanilla extract.
• 3 )Takeoff the heat and whisk in the eggs one at a time.
• 4 )Tear off a piece of greaseproof paper and scrunch into a small ball.
• 5)preparethe oven to 350°F (180°C).
• 6)placethe the paper balls in the centre of each hole in a muffin tin. Pour the chocolate doughnut mixture in the muffin tin holes, circling around the paper balls and being careful not to cover them.
• Bake in the oven for 8-10 minutes.
• Carefully take the doughnuts out of the muffin tin. Take out the paper balls with your fingers. You should have a circle-shaped hole in each doughnut.
• Dip in some melted chocolate, followed by some sprinkles.
• Enjoy!

Egg Rolls

Ingredients

• 1 pound ground pork
• 1 tablespoon fresh ginger grated
• 1 clove garlic minced
• 1 teaspoon onion powder
• 1/4 teaspoon Chinese 5 spice(optional)
• 1 tablespoon soy sauce
• 2 1/2 cups packaged fresh coleslaw(or 2 1/2 cups finely chopped cabbage & shredded carrots)
• 12 egg roll wrappers (6 inch square)
• 2 tablespoons all-purpose flour
• 2 tablespoons water
• 1 quart canola oil for frying

Sesame Sauce

• 2 teaspoons olive oil
• 1 clove garlic
• 1/2 teaspoon red pepper flakes
• 1 teaspoon minced fresh ginger root
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tablespoons orange juice
• 1/4 teaspoon sesame oil
• 1 teaspoon fresh lime juice
• 1/2 teaspoon sesame seeds.

• Sesame Sauce

  • Cook garlic & chili flakes over medium heat until fragrant. Add remaining ingredients and cook an additional 3 minutes. Remove from heat and refrigerate until serving.

  Egg Rolls

  • Over medium heat, cook pork, ginger, garlic, onion powder, chinese 5 spice (if using) and soy sauce until no pink remains. Set aside.
  • • Preheat oil to 375 degrees F.
    • Combine flour and water in a small bowl.
    • Lay out one egg roll wrapper with a corner pointed toward you. Place 2 tablespoons of the meat and 2 tablespoons of the coleslaw mixture in the center. Use your finger to spread a little bit of the flour mixture along the edge.
    • Fold two of the corners together to make a triangle, fold the sides in and then roll tightly. (Seal the edges with the flour mixture).
    • Fry egg rolls until lightly browned and crispy turning occasionally.
    • Serve with sesame sauce.
    • Recipe Notes
    • Nutrition calculated without using oil for frying.
      

      Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Palak Paneer

INGREDIENTS OF PALAK PANEER

4 Servings

• 150 grams cubed paneer
• 1 kilograms boiled spinach
• 1/2 cup chopped onion
• 2 chopped green chilli
• 1/4 cup fresh cream
• 1/2 cup chopped garlic
• 2 pureed tomato
• 1 cup milk
• 1 tablespoon melted butter
• 1 teaspoon powdered corn flour
• 1 teaspoon powdered salt.

HOW TO MAKE PALAK PANEER

Step 1 / 3 - Wash And Boil The Spinach For Palak Paneer

To make the paneer soft, soak it in water for some time. Cut the paneer into small cubes and keep aside. To ensure that the spinach is adulterant-free, soak it in water and add a small pinch of salt. Then clean and wash spinach thoroughly. Now, put a deep-bottomed pan over medium flame and add spinach in it. Cover and cook until the spinach becomes soft and mushy. You need not add any water as spinach gets cooked in its own water. 

2 / 3 - Cook The Spinach Puree With Milk And Fresh Cream

Once the spinach is boiled, take it out and let it cool. Make a puree using a blender. Heat a pan with butter on a moderate flame. Add onion, garlic, chilies to it and saute. Add grated tomatoes in a pan and cook for 2 minutes. Then add pureed spinach along with fresh cream and 1 cup milk. Cook for 5-7 minutes. 

3 / 3 - Add Cornflour Paste For Thickness And Simmer For 3-5 Minutes

Once, the gravy starts to simmer, add salt and paneer pieces. Dissolve cornflour in half a cup water and add to the gravy. This will give it a thick, restaurant like consistency. Cook for 3-4 minutes. Turn off the heat and transfer Palak Paneer to a serving bowl. Garnish it with fresh chopped coriander leaves and whipped cream. To make it more creamy, add some white butter, this will accentuate the taste of this dish. Also, if you want to relish it in the authentic way, then you can add some white butter. Serve hot with Roti or Jeera rice.

Chicken chilli Recipe

Ingredients
4-5 Boneless chicken and cut into small pieces
6-8 green chili (seed and slice)
1 clove of garlic (crushed)
1 tablespoon of vinegar
1/2 teaspoon of ajinomoto
1/2 teaspoon of black pepper (ground)
Salt and taste
2 tablespoon of oil

 Methods
Put the meat in a bowl and pound it carefully to flatten slightly
Add Soya sauce and vinegar,mix well leave for 20 min.
Head oil in a pan,add crushed garlic, chicken, black pepper and salt fry until it changes colour.
Add ajinomoto top the fired chicken in a separate frying pan.
Heat 1 tablespoon of oil and stir fry the sliced Chili'es in it
Add vinegar, Soya sauce and ajinomoto souce until tender but still crisp pour on the chicken and mix well.
Then survey it.