Tandoori Chicken

Ingredients:

1 cup hung curd
2 tbsp juice of ginger garlic paste
1 tbsp lemon juice
1 tbsp olive oil
1 tsp garam masala
1 tsp ground coriander
1/2 tsp chili powder
1/2 kg chicken thigh pieces
1/2 tsp turmeric powder
salt to taste

Method:

Combine curd,ginger garlic juice, lemon juice, oil, spices and salt in a large ceramic bowl. Cut 2 slits in top of each chicken thigh, making sure not to cut all the way through. Add chicken to curd mixture and turn to coat well. Cover and refrigerate for at least 3 hours.

Preheat oven to 220°C.Place chicken on the wire rack inside the oven and roast for 30 minutes or until cooked through. Serve with rice and lemon.

Creamy chicken mushroom pasta

Creamy chicken mushroom pasta

Ingredients:
150 gm chicken cubed
250 gm pasta cooked according to package instructions
one packet cream of mushroom soup
half red and yellow bell peppers chopped
two tbsp chopped spring onions
chili powder according to your spice level
salt to taste
4 tbsp curd
2 tsp ginger garlic paste.
four tbsp oil
one tbsp chopped onions

method:

1.In a bowl add chili powder,curd,salt and make into a paste.
2.Add chicken pieces to the curd mixture and let in stand for around fifteen minutes.
3.In a wok add a tablespoon of oil and then the whole chicken curd mixture and fry till the chicken is cooked.
4.In an another saucepan add a tablespoon of oil and on high flame add the veggies and saute them for two to three minutes.Then reduce flame and to this add the cooked chicken gravy mixture and saute for few minutes.remove from flame.
5.Now make the soup according to the package but with 2/3 rd of the water quantity mentioned.When the soup comes to a boil add 1/3 rd of milk and cook for few minutes.
6.To this add the cooked pasta,chicken veg gravy and mix.
7.Adjust salt and spice and cook for few minutes.
8.Now creamy chicken pasta is ready to serve.

Fish Kofta Curry

Fish Kofta Curry

Ingredients:

500 gm fish
1 onion chopped
2 tsp ginger garlic paste
3 slices of bread soaked in water and squeezed dry
3 tbsp chopped coriander
4 green chilies minced
1 tsp coriander powder
1 tsp jeera powder
1/2 tsp garam masala
salt to taste
pepper powder according to your spice level
Oil for frying

For curry:

2 big onions chopped.
2 tsp ginger garlic paste
250 gm tomatoes pureed
1/2 cup curd
3 tbsp coriander leaves chopped
1/4 tsp turmeric powder
1 tsp coriander powder
1 tsp jeera powder
1 tsp garam masala
Salt and chili powder to taste

Method:

1. Boil fish in water,having added salt.
2.keep boiled water aside and debone fish.
3.Mix together all the kofta ingredients and form into round balls.
4.Deep fry to a golden colour.
5.Heat oil in a pan.Add onions and ginger garlic paste and fry till onions become translucent.
6.Add tomatoes,curd,spice and salt.
7.Cook them till oil oozes out.
8.Add the boiled water and another cup of water and bring the contents to a boil.
9.Reduce heat and add the koftas and cook for five minutes.
10.Garnish with coriander leaves and serve hot.

Bread Pudding

Bread Pudding

Ingredients:

1 cup milk
1/4 cup butter
1 tin condensed milk

2 eggs,slightly beaten
1 tsp vanilla essence
1/2 cup raisins if desired
15 slices of Day old bread
1/4 tsp salt
1/4 cup raisins as desired

Method:
1.Heat oven to 350ºF. In saucepan, heat milk and butter over medium heat until butter is melted and milk is hot.
2.In large bowl, mix eggs,condensed milk,vanilla essence and salt. Stir in bread slices and raisins. Stir in milk mixture.Nicely mix. Pour into a ungreased dish.
3.Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean.

Filling for Patties,sandwich etc;etc;

Filling for Patties,sandwich etc;etc;

INGREDIENTS:

1/2 cup chicken broth
One cup carrot chopped
One and half cup onion chopped
Half a cup tomatoes chopped
1 cup chicken shredded
pepper powder
1/4 cup cooked corn kernels
4 tbsp chopped coriander leaves
salt to taste.

Method:

1.In a frying pan,add oil and then the veggies together with the chicken broth on medium flame.
2.Once the veggies are cooked evaporate the excess water and add the shredded chicken.
3.Adjust spice and salt.
4.Add the chopped coriander leaves.
5.Close the vessel and on low flame cook them for 5 minutes.

Tangy beef pasta

Tangy Beef Pasta

Ingredients:

1/2 kg beef finely chopped
1/2 kg pasta cooked
2 cups chopped onions
2 tbs olive oil
1 tsp Chinese seasoning
1 dried red chili chopped
1 tsp ginger garlic paste
pepper powder
salt
4 tbs chopped coriander leaves
1 tsp sugar
1- 1 1/2 cups of tomato sauce
3 garlic cloves chopped

Method;

1.Pressure cook the beef with ginger garlic paste and salt.
2.Heat a vessel,add olive oil,then the garlic under low flame.
3.Saute for few minutes then add the onions together with red chili and Chinese seasoning.
Cook for five minutes stirring occasionally till the onions become soft.
4.Season with salt and pepper.Remove from flame.
5.To this add the cooked beef,sauce,sugar and bring to a simmer on low heat, let cook, uncovered for five to ten minutes.
6.Once the sauce has simmered for 5 minutes, adjust seasonings. Add salt and pepper to taste. Add a little more sugar if the sauce is too acidic. Add more tomato sauce if the sauce is a little dry. 7.Finally add the cooked pasta and mix gently.
8.Tangy beef pasta is ready to be served!