Sehri Delights Stuffed Egg Paratha

By A for [pine]Apple
September 17th, 2007 @ 7:23 AM Food

Sehri is maybe more delightful than the Iftaartime, mainly because families are together no one invited to any iftaar parties (no, I havent been to any Sehri party ever) and then whats more fun than eating parathas in the wee hours of day :-) Yes, when it comes to sahar time theres nothing more yummier, tasty and appealing than a crispy paratha but thats my choice Ive known people gulping the Rabrri Dhoodh Fajar Wellay and some calorie-conscious buddies may suffice upon A Glass of Juice with a toast only Any variety to add to the list?? Hasan of Lahore Metroblog has started this very interesting series in ramadhan stepping on his footsteps heres any interesting Recipe I tried today taken from Khana Khazana

Stuffed Egg Paratha

INGREDIENTS: 1 1 1 1 Salt Black Pepper powder Recipes DIRECTIONS: 1. Take 1-cup flour, add a little salt to taste and mix it. go in detail in the post :-) tsp. tbsp. to cup Flour no. Red Chili Vegetable (Whole wheat) Egg Powder Oil taste

2. Add water and make dough of it. Make two portions of it and make round balls. (aka Pairhay ;-)) 3. Take 1 Egg and break it in a bowl. Add a little red chilli powder, black pepper powder, and salt to taste. 4. 5. 6. Add 1 tbsp. coriander it a leafs pairha and beat to and until all make ingredients it like are mixed later a properly. on. chapati. Keep Take aside use

7. Apply few drops of cooking oil on half portion of chapati and fold half chapati on it.

8. Again apply few drops of cooking oil on portion of half chapati and fold chapati on it (Tip: 9. 10. when prepared solid it and Now roll Put is pour in this Like triangular Tawwa half it chapati on cooked, inside the and an make a turn chapati few it it again medium upside with a of envelope) full size. flame. down. spoon. seconds.

11. When it is sufficiently hot, apply 1 tsp cooking oil on it and spread it. Put the chapati on it and 12. Open parathas layer from one place 1-2 inch long with a spoon, take half of the Egg material 13. Spread Egg material fully inside the chapati immediately. Egg filled inside the paratha will become 14. Apply 1 tbsp of cooking oil on the paratha and spread it all around. Turn the paratha upside down. 15. Apply 1 tbsp of cooking oil on this side also and turn it upside down again. Cook the paratha on both sides until it is fully cooked and become golden brown. So Try and tell how was it :-)

Stuffed Chicken Wings

Ingredients 1 kg medium-sized chicken wings 250 g minced chicken 2 tablespoons fish sauce 2 spring onions, finely chopped 1 tablespoon finely chopped fresh coriander 1 large clove garlic 1 teaspoon sugar 1 teaspoon black pepper 1 fresh kaffir lime leaf, very finely shredded rice flour or plain (all-purpose) flour for coating oil for frying Method: Cut the chicken wings in two pieces and save the top joint of the chicken for another dish. For this recipe you need just the middle joint and the wing tip. With a small, pointed knife remove bones from mid-joint. Run the knife around the top of each bone, push the flesh down to expose the bone and carefully twist each bone out. Put mince in a food processor with the fish sauce, spring onions and coriander. Crush garlic to a paste with the sugar and add together with the black pepper and shreds of lime leaf. Process until well mixed. Fill each chicken wing with mixture but do not overfill or they will burst when steamed. Secure tops with small poultry skewers or cocktail sticks. Place the wings on heatproof plates and steam over boiling water for about 7 minutes. Leave to cool. Roll in rice flour or wheat flour and dust off excess. Heat oil in a wok and deep-fry the wings until they are golden brown. Drain on paper towels and serve with a dipping sauce or bottled chilli sauce

Frankie roll recipe Roti Roll

Ingredients 4 wheat/flour tortillas 2-3 tbsp cilantro leaves (chopped) 1 onion (chopped) 1 tomato (chopped) 2-3 green chilies finely chopped 1 teaspoon ginger garlic paste tsp turmeric powder 1 tsp cumin powder 1 teaspoon lemon juice salt & pepper, to taste 2 tbsp grated cheese 2-3 tbsp olive oil For different fillingsVegetables- 1 cup of assorted vegetables like carrots, zucchini, mushrooms, capsicum, cabbage, green beans etc Eggs 1 or 2 eggs as desired with assortment of grated or minutely chopped vegetables Paneer (cottage cheese)- 2 cup of paneer diced Chicken- 2-3 boneless skinless chicken breasts shredded Method Preparing Filling * In a wok heat oil on medium flame. * Add chopped onion. Fry till they turn golden brow. * Then, add ginger garlic paste followed by chopped tomatoes. Mix them and cook for few

minutes. * The spices are then added- pepper, salt, turmeric powder, cumin powder and lemon juice. * Let the spices cook for further few minutes. * Lastly, you can add vegetables, eggs, chicken or paneer according to the type of frankie you want to have. * When the filling is cooked, add cilantro leaves and let it cool at room temperature. ** Only chicken frankie will take longer time to cook. ** For eggs, you will have to beat them and make into diced omelet. Preparing Frankie * Take a non stick with 1 tbsp oil. Heat it and add a tortilla. * If you want you can brush a side of tortilla with egg also. * Flip and cook from both sides, adding the filling on one side. * Add grated cheese and roll the tortilla. * Serve hot with tomato sauce or green chutney.

Tuna Croquette Recipe

Ingredients * 1 (7-ounce) pouch albacore tuna, drained well and shredded by hand * 2 green onions, chopped fine * 2 teaspoons Dijon mustard * 2 large eggs, beaten * 1 teaspoon freshly squeezed lemon juice * 1/2 teaspoon kosher salt * 1/4 teaspoon freshly ground black pepper * 3/4 cup panko bread crumbs, divided * Olive oil, for sauteing Method:

Place the tuna, onions, mustard, eggs, lemon juice, salt, pepper and 1/4 cup of the bread crumbs into a medium mixing bowl and stir to combine. Divide the mixture into 8 rounds and set aside on a parchment lined half sheet pan. Allow to rest for 15 minutes. Place the remaining bread crumbs into a pie plate. One at a time, coat each round in the panko on all sides. Heat enough olive oil to cover the bottom of a 12-inch saute pan over medium heat until shimmering. Add the croquettes and cook 2 to 3 minutes on each side or until golden brown. Remove to a cooling rack set over a half sheet pan lined with paper towels. Allow to cool for 2 to 3 minutes before serving

Empanadas Latin savory stuffed pastries

Ingredients: Dough 8.8 oz (250 gr) flour 1 tablespoon of butter at room temperature cup of milk tablespoon of sugar 1 yolk Filling 3 onions 3 tablespoon olive oil 3 onions (chopped) 8.8 oz (250 gr) ground meat 1/2 cup red wine (dont be cheap, use a good one, its just half a cup) 1 teaspoon paprika teaspoon thyme teaspoon of white pepper 1 teaspoon of salt 50 gr. Cumin This is the secret 3 teaspoons of meat bouillon 1/4 cup black raisins

1/4 cup of green olives (chopped) 2 cooked eggs (chopped) Method: ~ Pour the flour on the table, make a crown (volcano for the kids), and add butter, milk, sugar and the yolk in the center. Knead, but not too much, just blend all ingredients together and cover with plastic wrap, place the dough 20 minutes in the refrigerator. Roll out the dough and cut discs of about 4.7 inches(12 cm) with a sharp cutting tool. Set aside, between disc, place wax paper, and cover with plastic wrap. ~ In a hot pan add the olive oil, saute the onion add the meat and stir until cooked. Add paprika, thyme, salt, and pepper. Add the wine and wait until the alcohol evaporates, add the broth, cover and let cook for 10 minutes with low heat. Add the raisins and olives, place in to the refrigerator for1 or 2 hours, add the eggs. ~ Preheat the oven to 350F (180C) Place the filling ( one full tablespoon) on the center of the the dough circles. Fold the dough (to form semicircles) and press the edges, you can press with a fork. Place the empanada in a baking pan covered with baking paper, cook until golden.

Chickpea Fritters (Yeshimbra Assa)

Ingredients: 3 cups chick pea flour 2 teaspoons salt 1 teaspoon white pepper 3/41 cup water 2 tablespoons minced onion 1 teaspoon minced garlic Vegetable oil (for frying) Method: Mix the flour, salt, and pepper in a large bowl. Stir in the 3/4 cup water, onion, and garlic. If dough is too crumbly, add a little more water. Dough should form a compact ball.

On a lightly floured surface roll out dough until it is 1/4 thick. Use cookie cutters to cut out shapes (fish shape is traditional). Pour oil into a skillet 2-3 deep. Heat oil until it reaches 350 degrees on a deep-frying thermometer. Fry fritters for 3-4 minutes, turning them frequently until they puff slightly and are golden brown on both sides. Transfer to a towel to drain.

Chicken Corn Fritters

Ingredients: * 1 can (15-1/4 ounces) whole kernel corn, drained * 1 cup finely chopped cooked chicken * 1 egg, lightly beaten * 1/2 cup milk * 2 tablespoons butter, melted * 1/2 teaspoon salt * 1/8 teaspoon pepper * 1-3/4 cups all-purpose flour * 1 teaspoon baking powder * Oil for deep-fat frying GREEN CHILI SAUCE: * 1/3 cup butter, cubed * 1/4 cup all-purpose flour * 1/4 teaspoon salt * 1/8 teaspoon pepper * 1/8 teaspoon garlic powder * 1/8 teaspoon ground cumin * 1 can (4 ounces) chopped green chilies * 1 cup milk * Shredded cheddar cheese, optional Method: Place corn in a large bowl; lightly crush with a potato masher. Stir in the chicken, egg, milk, butter, salt and pepper. Combine flour and baking powder; stir into the corn mixture just until

combined. In a deep-fat fryer or skillet, heat 2 in. of oil to 375. Make reasonable size petty & drop in oil. Fry for 3 minutes on each side or until golden brown. Drain on paper towels; keep warm. In a large saucepan, melt butter over medium-low heat. Stir in flour and seasonings until smooth. Add chilies. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with corn fritters; sprinkle with cheese if desired.

Chicken and noodle fritters

Ingredients * 2 x 85g packets 2-minute noodles * 6 eggs * 200g cooked chicken, chopped * 125g can corn kernels, drained * 5 spring onions, thinly sliced * 2 teaspoons vegetable oil Method: 1 Cook noodles following packet directions and discarding seasoning packet. Drain well. Cool. 2 Whisk eggs in a large bowl. Add noodles, chicken, corn and spring onions. Stir until well combined. 3 Heat a barbecue hotplate to a medium heat. Spread oil on hotplate. Spoon 1/4 cupfuls of noodle mixture, cooking 4-6 at a time, on hotplate. Cook for 2 minutes, or until golden and egg is set. Turn and cook 1-2 minutes more, or until egg is cooked through. 4 Transfer to a large plate. Cover to keep warm. Cook remaining fritters. Serve with bok choy and soy sauce.

Sweet N Sour Chicken Wings

Ingredients: 18 whole chicken wings, split 1/4 cup honey 2 tablespoons lime juice Finely grated zest of one lime 1 clove garlic, minced 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/2 cup all-purpose flour Method: Oil (for deep frying)In a large bowl, mix together the honey, lime juice, lime peel, garlic, salt and ground black pepper. Place the flour in a plastic bag and shake the chicken wings in the flour to coat.In a large skillet, fry the chicken wings in hot, 1 inch deep oil until cooked through. Place the cooked wings in the honey/lime mixture and toss to coat well. Serve immediately.

Coconut Chicken Cutlets w/ Peanut Sauce & Cucumber Salad

Ingredients: 1 lb chicken breast 1 cup panko 1 cup unsweetened coconut flakes 2 red chilies, minced fresh basil, handful, minced 1 egg 1/2 cup milk kosher salt, to taste fresh cracked black pepper peanut oil, for frying Peanut Sauce Method: Wash the chicken and pat dry. Mix the egg and milk in a dish. Combine, the panko, coconut, chilies, basil, salt and pepper, mix well. Heat the peanut oil in a shallow frying pan, about 1/2 inch up the side. Dip a tender in the egg mixture, coat with panko mixture and gently pan fry in the peanut oil. Continue with all the tenders. When you remove the tender from the hot oil, lay the tenders on a paper towel, in a warm oven. Serve. Eat. Recipe: Peanut Sauce 1 can of coconut milk 4 tablespoons creamy peanut butter 2 tablespoons light brown sugar 3 teaspoons curry paste 2 tablespoons fresh lime juice Method: Mix everything in a bowl until smooth. Recipe: Cucumber Salad 2 tablespoons caster sugar

1/4 cup lime juice 1/4 cup rice vinegar 1 cucumber, thinly sliced 1 carrot, grated 1/4 red onion, thinly sliced Method: Place the sugar, lime juice and vinegar in a non-metallic bowl and stir until dissolved. Add the cucumber, carrot, red onion and toss well to coat. Cover and refrigerate for 1 hour. Makes 2 cups.

Chaat Papri

Ingredients For Puris * 1 1/2 cup Wheat Flour * 3 cups Maida * 1/4 cup Oil * 1 tsp Red Chili Powder * 1/2 tsp Turmeric Powder * 1/4 tsp Heeng * 1 tsp Cumin Seeds * 1 tsp Ajwain Seeds * 2 tbsp Vegetable Oil * Salt (according to taste) For Green Chutney

* 1/2 bunch Coriander Leaves * 1/2 cup Grated Coconut * 2-3 drops Lemon Juice * 1 Green Chili * Salt (according to taste) For Red Chutney * 4-5 Dates * 1 tbsp Tamarind * 1/4 tsp Red Chili Powder * Salt (according to taste) For Yogurt Mix * 4 cups Yogurt * 4 tbsp Sugar * 2-3 Curry Leaves * 1/4 tsp Mustard Seeds * 1/4 tsp Cumin Seeds * 2 tsp Oil * Salt (according to taste) Other Ingredients 2 Potatoes Method Making Puri * Crush the cumin seeds and the Ajwain seeds coarsely in a mixer. Mix Maida, wheat flour, red chili powder, turmeric, salt, Heeng, oil, crushed cumin and Ajwain seeds together. * Knead a little hard dough adding water. Roll out very small even size round puris of the dough. Deep fry them in oil and keep aside. Making Green Chutney Mix grated coconut, washed and chopped coriander leaves, salt, lemon juice, green chilies in a mixer to make a fine paste. Keep aside. Making Red Chutney * Make the red chutney by boiling the dates and tamarind together in water till they are cooked. * Then crush it in a mixer to make a fine paste. Add salt and red chili powder to it. Keep aside. Making the Yoghurt Mix Beat the yoghurt nicely and add to it sugar and salt. Then heat the oil and season it with mustard seeds, cumin seeds and curry leaves and then pour it hot in the yoghurt. Mix it thoroughly and keep aside.

Final Steps * Boil the potatoes and mash them coarsely. Add salt and little chat powder to it. * While serving, lightly crush the puris little. Put one tbsp of mashed potatoes. * Then put 3 tbsp yoghurt mix over it. Add 1 tsp of green and red chutney over it. * Sprinkle little red chili powder and Chaat powder and serve.

Chicken Balls

Ingredients * 4 boneless chicken breasts cut-up in 1 inch cubes * 1 1/4 cup all purpose white flour plus 1/4 cup for coating the chicken * 2 tsp baking powder * 1 tsp salt * 1/4 tsp pepper * 2 eggs * 3/4 cup milk * 1 to 2 tbsps cooking oil Method: 1. Cut up chicken breasts in 1 inch cubes and set aside. 2. Mix together 1 1/4 cup of white flour with the baking powder, salt, pepper (reserve 1/4 cup for coating chicken pieces before dipping into this mixture). Add the 2 eggs and the milk. Mix all together well. 3. Take the chicken pieces and dip them in the 1/4 cup of flour, then dip into this batter to coat the chicken. Fry the chicken pieces in hot cooking oil until browned on all sides and serve with my chicken balls red sauce.

Martabak recipe

Ingredients: 10 oz All purpose flour 1/2 Cup ghee 2-3 Fresh green Serrano chillie pepper 1 Large onion, finely chopped 1 Egg for each dough sheet 1/2 Cup water Salt to taste For Meat Filling: 1 lb Ground lamb or beef 2 tbsp Ghee 1 Onion, finely chopped 1 tbsp Fresh ginger, finely minced 2-1/2 tbsp Meat curry powder 2 tbsp Cilantro, finely chopped 2 tbsp Fresh mint, finely chopped How to make Murtabak: To Prepare Meat Filling: Take a wok or saucepan and heat ghee. Add chopped onion, ginger, and meat curry powder, Stir-fry for about 1 to2 minutes, add ground meat. Stir with spatula and break up meat so that there will be no clumps, cook until well browned. Add cilantro and mint, stir to mix well with meat, promptly remove from the flame. Let it cool fully. Method: Sieve flour and salt into a bowl. Mix ghee, add water gradually and knead till the dough is smooth. Let the dough rest for about 2 to 3 hrs to soften. Make small balls from the dough, oil the work top with ghee and work each ball into a very thin sheet. First flatten with oiled palms, now thin it again by pulling the edges. Sprinkle the dough sheet with 1 tsp ghee and fold in edges, shape it into a square.

 Now sprinkle a little flour and roll out into a paper-thin rectangular sheet. Preheat the griddle or pan, grease it well with ghee. Break one egg in the middle of the rectangular sheet and carefully spread the egg over the middle portion of it. Sprinkle some chopped onions and finely sliced green Serrano. Spoon about 2 tbsp curried meat filling evenly and fold in the four into a fine square. Quickly lift the murtabak, using both hands, onto a preheated griddle. Cook for about 2 to 3 minutess until golden brown. Lift Murtabak up, grease the griddle with ghee, and cook the other side until brown. Cut it into 2 or 4 pieces. Serve hot or cold.

Aaloo Vara recipe

Ingredients * 2 cups potatoes boiled and mashed coarsely * cup chopped onion * 1 teaspoon chopped green chillies * 1 teaspoon ginger paste * 1 teaspoon garlic paste * 1 teaspoon mustard seeds * pinch of asafetida hing * cup chopped mint leaves * teaspoon turmeric powder * Salt to taste Ingredients for Batter * 1 cup gram flour/chickpea flour/besan * 1 teaspoon turmeric powder * Vegetable/Sunflower Oil for deep frying * Salt to taste

Method: Mix all ingredients of batter to form a dip thick enough to thickly coat back of a spoon. Keep aside. Heat 2 tablespoons of oil in a frying pan. Add asafoetida, mustard seeds, green chillies and onions. Saute for a couple of minutes till onions are soft and light golden color. Add ginger paste, garlic paste, turmeric and salt and saut for a few more minutes; then add the mashed potatoes, mint leaves and saut for a couple of minutes. Allow the potato mixture cool down and divide the mixture into 8 portions, shape into round balls and keep aside. Heat oil in a wok for deep frying Coat each of the potato balls in the gram flour batter and gradually let it into the oil and deep fry until golden brown in color. Drain on absorbent paper and serve hot Recipe courtesy: http://www.archanaskitchen.com

Mexican Roll

Ingredients: 8 oz. cream cheese cup mayonnaise 6 green onions, finely chopped 4 oz. can black olives, finely chopped red pepper, finely chopped salt Tabasco 1 pkg. flour tortillas Salsafor dipping

Method: Using a mixer, combine cream cheese and mayo. Add onions, olives and red pepper. Blend together and add Tabasco and salt to taste. Spread a thin layer of the mixture on each tortilla and roll up. Chill for at least one hour. Slice into diagonal 1 portions and serve with salsa for dipping.

Cheese tikka chapati rolls

Ingredients: For the paneer tikka filling 1 cup low fat paneer, cubed cup tomatoes, deseeded and diced cup capsicum, diced 1 teaspoon oil To be mixed into a marinade cup low fat curds, beaten 1 teaspoon chilli powder teaspoon turmeric powder (haldi) teaspoon ginger paste teaspoon garlic paste teaspoon Bengal gram flour (besan) teaspoon chaat masala teaspoon kasuri methi (dried fenugreek leaves) teaspoon garam masala salt to taste For the chapatis 1 cup whole wheat flour 1 cup low fat milk salt to taste Method: For the paneer tikka filling 1. Add the paneer and tomatoes to the prepared marinade and toss lightly. 2. Leave aside for 10 minutes.

3. Heat the oil in a non-stick pan, add the capsicum and saut for 2 minutes. 4. Add the paneer mixture and saut over a high flame for 4 to 5 minutes, stirring occasionally. For the chapatis 1. Combine all the ingredients and knead into a soft dough. 2. Divide the dough into 9 equal portions. 3. Roll out each portion into a thin chapati. 4. Cook each chapati lightly on a tava (griddle) on both sides. Keep aside. How to proceed 1. Divide the paneer tikka filling into 9 equal portions. 2. Spread one portion of the filling in the centre of each chapati and roll up tightly. 3. When you want to serve, cook the rolls on a hot tava (griddle). 4. Cut into 50 mm. (2) long pieces and serve hot.

Sweet Corn Rolls

Ingredients: * 10 bread slices * 2 tbsp plain flour (maida) * oil, for deep frying Filling: * 1 cup canned sweet corn, cream style * 1 small onion, finely chopped * 1 green chilli, finely chopped * 1tsp soya sauce * 2 tbsp oil * salt and pepper to taste For the Filling: 1. Heat oil and saute the onion and green chilli for 1 min. 2. Add the sweet corn, soya sauce, salt and pepper, mix well and cook till mixture is dry. 3. Remove from fire and cool. Method: 1. Take a bowl of water, soak the bread slices a little and press with both hands firmly to drain the excess water.

2. Put a little mixture at a side each bread slice, close each slice and seal the edges to form a cylindrical roll. 3. Make a light paste of the flour in cup water. Apply the paste over the bread rolls. 4. Heat oil and deep fry till golden brown. 5. Serve hot with red chilli sauce.

Crispy cheese rolls

Ingredients 2 tablespoon grated cheese cup milk 2 small onion finely chopped 2 green chilli chopped fine 1 teaspoon ginger finely chopped 8 bread slices 1 tablespoon finely chopped coriander leaves oil for deep frying salt to taste Method
1. Mix the milk, grated cheese, chopped onions, green chilli,ginger, coriander leaves and salt in a bowl. 2. Spoon the mixture on to each bread slice and roll it tight. 3. Heat the oil for deep frying on high flame. Drop in the rolls slowly. 4. Reduce the heat and fry on medium flame stirring frequently till the rolls are crisp and light brown in color. 5. Drain on a paper towel.

Corn Cheese Balls

Ingredients 150 gms boiled sweet corn 200 gms processed cheese grated 200 gms potatoes boiled and mashed 100 gms chillies cut into small pieces salt to taste 1 tsp white pepper powder tsp. cornflour 1 tsp. refined flour (maida) oil for frying, 6 tbsp. bread crumb 2 tsp chana daal chopped coriander For the batter: 4 tsp. maida, 1 tsp. cornflour, water as required. Method 1. In a bowl, combine the cheese, potato, chana daal, corn and capsicum. 2. Add the salt, white pepper, oregano, cornflour and the refined flour. Mix thoroughly. 3. Divide and shape the mixture into tiny balls. Set aside. To prepare the batter: Mix the maida and cornflour with sufficient water to make a thick consistency. To make the corn cheese balls: 1. Dip the corn cheese balls in the batter and roll them in the bread crumb 2. Heat the oil in a deep pan and fry the corn cheese balls. 3. Serve hot with green chutney or sauce.

Fried baby corn

Ingredients baby corn- 200 gms for the batter: maida-1/4 cup besan-1/4 cup chilli- ginger paste- 1 tbsp red chilly powder 1/4 tsp chopped coriander- 2 tbsp soda-bi-carb 1/4 tsp salt-to taste oil for frying chaat masala Method 1) clean baby corn. if big, cut into 2 pieces. 2) soak them in ice cold water for 10 mins so as to retain their crispness 3) drain and keep it aside 4) mix maida and besan.
Recipe - Achaars and Chutneys

PEANUT CHUTNEY

ngredients

kg peanuts that have been roasted and cleaned. Thereafter grind the peanuts to a paste in a coffee grinder. 2 medium bunches of green dhania 1 bunch mint 2 tblsps crushed green chillies 1 tsp salt 2 full tblsps crushed garlic 1 tblsp whole jeeero 1 cup white vinegar 2 tblsps dessicated coconut (optional) Method 1. In a liquidizer make chutney of dhania, mint, crushed green chillies, salt,garlic,whole jerro and white vinegar. 2. Add ground peanuts and liquidizer again. 3. Add more vinegar if chutney is too thick. 4. Empty into a large dish and cover. 5. Leave overnight and bottle the next day.

5) add chilly ginger paste, chilly powder, chopped coriander, soda bi carb and salt. 6) add enough water to make a smooth paste 7) dip the baby corns and deep fry them in oil until golden brown. sprinkle chaat masala and serve with green or spicy chutn

Fish Fry recipe

Ingredients * Vegetable oil, for frying * 1 1/2 to 2 pounds fresh cod * Salt and pepper * 1 /2 cup all-purpose unbleached flour * 2 large eggs * 2 tablespoons cold water, a splash * 2 cups plain bread crumbs * 1/2 teaspoon dried mustard powder * 1/4 teaspoon cayenne pepper, a few pinches * Suggested: 3 disposable pie tins * Wedged lemons and malt vinegar for topping Method: Pour 2-inches of vegetable oil into a large skillet. Place skillet over large burner and heat oil over medium high heat. To check if the oil is hot enough, drop in 1-inch cube of white bread. The bread should brown in a 40 count. Cut cod into 4 servings, 6 to 8-ounce portions and season with salt and pepper. Place a couple of scoops of flour in a pie tin. Combine egg and water in second tin. Season plain bread crumbs and mustard and cayenne in the third tin. Coat fish in flour, then egg, and then bread crumbs. Gently set coated fish into hot oil and fry 5 minutes on each side until medium golden brown in color. When the fish is evenly golden all over, remove and drain on brown paper sacks

Chicken Cutlets

Ingredients: 4 boneless, skinless chicken breasts (about 6 ounces each) 2/3 cup fine dry bread crumbs 1/3 cup freshly grated Parmesan 2 teaspoons dried basil 1 teaspoon dried oregano 1/2 teaspoon salt 1/8 teaspoon pepper 1 egg, beaten 2 tablespoons milk 1/2 cup flour 2 to 4 tablespoons olive oil for frying Method: 1. Rinse the chicken breasts under running water, then place them on a double layer of paper towels and blot them dry. (Be sure to wash your hands well in warm soapy water immediately after handling raw chicken; do the same for any cutting boards or utensils that the meat comes into contact with.) 2. Place 2 of the chicken breasts inside a large, heavy-duty plastic freezer bag. Partially seal the end of the bag, leaving a slight gap so air can escape. Using the smooth head of a tenderizing mallet or a rolling pin, pound the meat in even strokes, working from the center out (be careful not to tear the plastic), to a uniform thickness of about 1/3 inch. Repeat this process with the remaining chicken in a new plastic bag. Put the pounded cutlets on a plate and set them aside. 3. Combine the bread crumbs, Parmesan, basil, oregano, salt, and pepper in a shallow medium-size bowl. Stir them to mix. In a separate shallow bowl or pie plate, beat together the egg and milk. Set both of the bowls aside. 4. Spread the flour on a plate. Arrange the breading ingredients in assembly-line fashion in this order: cutlets, flour, egg mixture, crumb mixture, empty plate. Working one piece at a time, dredge both sides of the cutlet in the flour, knocking off the excess.

5. Dip both sides of the floured cutlet in the egg mixture. 6. Coat both sides of the cutlet with the crumb mixture. Set the breaded cutlet on a clean plate and repeat the process with the remaining pieces. 7. Set a large skillet over medium-high heat and pour in enough olive oil to coat the bottom of the pan, about 2 tablespoons. Heat the oil for 2 to 3 minutes, then add the cutlets. (If your pan isnt large enough to cook 4 chicken breasts at once, cook them in batches rather than overcrowd the pan.) Fry each side for 2 1/2 to 3 minutes, turning once, until the chicken is browned and cooked through. (To test, make a small cut in the center of the meat; there shouldnt be any traces of pink.) Remove the cutlets from the heat and serve. Makes 4 servings. 8. Make the tangy-sweet honey mustard dipping sauce: Stir together 1/4 cup deli-style mustard, 3 tablespoons sour cream, and 1 to 1 1/3 tablespoons honey, to taste.

Chicken Puff Samosa

24 samosas Ingredients: Puff Pastry Sheets 5 oz Chicken fillet 3 tablespoons Pineapple Juice (from the canned pineapples) 2 teaspoons Tomato Paste 1 tablespoon Sour Cream 1 Pineapple Slice 1/3 Bell Pepper 1 Chili Pepper 1/2 small Onion 1 to 2 tablespoons Curry Powder 1 teaspoon Paprika Powder Salt and Pepper, to taste Egg

Method:
1. 2. 3. 4. 5. Preheat your oven to 200C Peel and finely mince 1/3 Bell Pepper, 1/2 small Onion and a Chili Pepper Finely chop 1 or 2 slices Pineapple Cut Chicken fillet into chunks Sprinkle a royal amount of Salt, Pepper and Curry Powder on Chicken chunks 6. Dig your hands in there and mix it all up 7. Heat 1 tablespoon Oil or Butter and cook the Chicken until well done and set aside 8. The brown bits left in the pot will add lots of flavor later on, so dont try to clean it 9. If theres still enough oil use that, or add a small drop 10.Throw in the Onions and cook them for about 3 minutes over medium heat before adding your Bell and Chili Peppers 11.Cook for 3 more minutes and throw in the chopped Pineapple, 2 teaspoon sTomato Paste, 3 tablespoons of the Pineapple Juice and 1 tablespoon Sour Cream 12.Mix everything up and now youll see all the brown bits come loose from the bottom as well 13.Give it a taste to see if it needs a little seasoning 14.Simmer over really low heat for a minute or 5 15.Shred the chicken 16.Add the Chicken to the veggie mix and give it a good stir 17.Now you can do this with flat leaf Parsley, curly Parsley or even dried Parsley 18.Chop up a small handful of Parsley 19.Stir it in with the Chicken and turn the heat off 20.Thaw frozen puff pastry sheets or make your own 21.Sprinkle a little Flour on top of your cutting board and on top of the Pastry, and put the Puff Pastry Sheet on top (waxed paper side down) 22.Roll it out a bit with rolling pin 23.Cut every sheet into 4 little squares and remove the waxed paper 24.Spoon a generous amount of Chicken on top of a corner and fold the other side over until you end up with a triangle 25.Firmly press the edges together 26.Grab a bread knife or any type of serrated knife and press it with the flat side down on the folded edges 27.This will not only seal the edges more thoroughly, it also creates a little texture that makes it look prettier 28.Use a sharp knife to trim the edges a bit more when needed 29.Place them on a cookie sheet 30.Whisk an Egg 31.Use a brush to apply the Egg 32.Sprinkle Paprika Powder through a sieve on top of the samosas, taking note to work from quite some height to distribute the Paprika Powder evenly 33.You can store them in a sealed bag and put them in the fridge when preparing them a day ahead of time, remembering not to add the Egg and Paprika Powder when you make them ahead of time, do this before putting them in the oven) 34.When youre ready to use them, pop them in a preheated oven for about 12 to 15 minutes and keep an eye on them

35.Transfer them to a pretty plate and serve them

Papri for chaat

Ingredients: Whole wheat flour 2 cups Vegetable oil 2 tbsp Cumin seeds 1 tsp Ajwain 1 tsp Salt as per taste Water (enough to make firm dough) cooking oil to fry Method: * Combine whole wheat flour, cumin seeds, ajwain seeds, vegetable oil and salt. * Mix together well and add water very slowly to make dough. Knead well to make it a little firm dough (puri kind). * Keep the dough aside for 10-15 minutes. * Divide the dough into 4 parts. * Take one part and make a ball of it. And then with the help of rolling pin, roll it into thin sheets. Cut the papdi in desired shape or size and prick it with the fork so that it will not puff when fried. * Repeat the process with the remaining 3 parts of dough. * Heat cooking oil for frying the papri. * Deep fry the papri till it is crisp and golden in color. * Drain it on paper towel and let it cool down. Store it in an air tight container.

Honey Sesame Chicken Wings

Ingredients : 8 pieces of chicken wings 1 tbsp of light soy sauce 1/2 tbsp of sesame oil 1 tsp of sugar 2 tbsp flour 1 tbsp rice flour or cornstarch Salt & pepper to taste Sauce: 3 tbsp of sweet chili sauce 2 tbsp of tomato ketchup 1- 2 tbsp of honey (depend on how sweet you want) 1 tbsp of oyster sauce 2 tbsp of light soy sauce 1/4 cup of water some toasted sesame seed Method: 1. Marinate chicken wings with soy sauce, sugar, sesame oil, salt and pepper and set it aside for at least an hour. Just before frying mix the 2 type of flour together and mix it into the chicken. 2. Prepare oil for frying. Fry chicken until golden brown, dish out and drain the oil in paper towel. Remove all the oil from the pan. 3. Mix all the sauce ingredients together and pour it back into the pan. Bring it up to a boil and let the sauce thicken a bit. 4. Add in the chicken and toss it gently until the chicken are evenly coated with the sauce. Sprinkle the sesame seeds to the chicken. Serve with warm rice.

Roasted Honey Chicken Wings

Ingredients : 12 pieces of chicken wings 2 cloves of garlic chopped 1 tsp of chili powder 1/2 tsp of salt 3 tbsp of soy sauce 1/2 tsp of pepper 1 tsp of lemon zest 3 tbsp of honey Method: 1. Clean chicken wings to make sure there are no stray feathers. Cut wings into portions through the joints, discarding wingtips 2. Combine all the rest of the ingredients in a bowl. Add wings and coat in mixture. Cover and refrigerate for 2-3 hours or overnight, stirring occasionally. 3. Preheat oven to 400 degree F. Cover a baking dish with aluminium foil. Spread wings over the base, brush liberally with marinade. Roast for 30-35 minutes until golden brown. Turn the wings half way through the baking. Serve warm or at room temperature

Spicy Potato Cutlets

Servings: 8 Ingredients 2 lbs russet potatoes 3 Tbs cilantro leaves, finely chopped 1 tsp dried mint 1 tsp chili powder 4 Tbs fried yellow onion 1 slice white bread 2-3 Tbs whole milk 1 Tbs grey salt 3 Tbs sour cream 1/2 tsp turmeric powder 1 tsp garlic, finely chopped 2 Tbs sunflower oil 1 Tbs Ghee (clarified butter), melted 1/2 tsp black peppercorns, freshly ground 2 whole jalapeno green chili pepper, finely chopped 1/2 cup peanut oil Method: Peel the potatoes. Wash them. Place them in a pot filled with water, boil them until tender for 20-22 minutes. Drain the potatoes. Let them cool down. Then coarsely grate all the potatoes using a cheese grater. Using food service disposable gloves, mash the shredded potatoes with the dried mint, chili powder, fried onions, and turmeric powder in a big container. Cut up the slice of bread and place it in a bowl. Pour the milk on the bread and it will get mushy as you mash it with your hands. Transfer the bread to the potato container. Add the chopped jalapeno and the sour cream. Season with salt and pepper.

In a small saucepan, cook the chopped garlic in the hot sunflower oil, until it is slightly golden. Add the garlic oil and ghee to the potato dough. Add the chopped cilantro. Grease the disposable gloves with oil, then form about 50 1/4 to 1/2 inch thick patties. In a heavy-bottomed skillet, heat the oil until hot. Lower the heat to medium-high, then place the patties in the skillet. Brown each side of the cutlets. Transfer the golden cutlets onto a big platter lined with paper towels. Serve immediately.

Shakarpare

Ingredients: 100 grams khoya. 500 grams maida. Milk. 350 grams sugar. 12 cardamoms. 100 grams each of almonds and pistachios. 1 tsp. Essence of saffron, 3 tblsps. ,melted ghee.
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PEANUT CHUTNEY LIME ACHAAR (PICKELS)

Recipe - Achaars and Chutneys
LIME ACHAAR (PICKELS)

ngredients :

12 limes must be yellow cup rough salt cup fine red chillies 1 bottle white vinegar (750ml) 2 tbsp sugar Method : - Wash the limes and put in pot with water and give it one boil. - Remove from heat and leave in pot till slightly cool, then cut into bite size pieces. - Add salt and chillies and mix well. - Fill in a jar and add the vinegar on top. - Close the jar and give it a shake. N.B Leave aside for a few days.

SWEET AND SOUR CHUTNEY

Recipe - Achaars and Chutneys SWEET AND SOUR CHUTNEY

NGREDIENTS:

1. 2. 3. 4.

1 bottle Osmans Taj Mahal chilli sauce 1 bottle All Joy Tomato sauce 750 ml 1 bottle Mrs Balls hot chutney 470 g 2 tblsp methi masala

5. 6. 7. 8. 9.

1 tsp whole jeera 1 tsp whole mustard seeds. 1 tsp till sesame seeds. 1 tblsp oil A few curry leaves.

METHOD Boil together Osmans chilli sauce, All Joy tomato sauce and Mrs Balls hot chutney in an enamel pot, and add the 2 tblsp methi masala. Thereafter in a small frying pan put oil to get hot and add jeera, mustard seeds, till and a few curry leaves and make a vagaar. Once chutney as been boiled add vagaar and mix well. Leave overnight, and the next day bottle. BY

Chutney (03.03.09)
Recipe - Achaars and Chutneys

ngredients:

750ml white vinegar 500g whole red chillies dried sultanas cup coconut cup skinned almonds whole cup crushed dhunia 5 cloves garlic pkt aamli broken into pieces 2 cups boiling water

2 bottles all joy tomato sauce 2ltr 3 bottles all gold tomato sauce 750ml 1 bottle columns mustard sauce 375ml Methi masala or red chillies to taste Salt to taste Handful curry leaves 1 cups oil 1 Tbsp mustard seeds Method: Place first 7 ingredients in a pot and allow to boil until chillies are tender Put in a food processor and process until fine Pour boiled water over aamli and allow to infuse for awhile. Strain all the liquid out. Add the achaar masala and salt, mix well Rinse the curry leaves and pat dry then on top the chutney. Heat the oil and mustard seeds until nice and hot, then very carefully pour over the curry leaves, stir well. Bottle and refridgerator

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Carrot Achaar (03.03.09)

Recipe - Achaars and Chutneys

ngredients:

10 large carrots 2 level Tbsp slat 3 green peppers 5 Tbsp corn flour maizena 3 Tbsp achaar masala or powdered red chillis 5 Tbsp sugar 4 cups vinegar 3 Tbsp mayonnaise 2 tsp sesame seeds 2 tsp mustard seeds 1 cup oil Method: Sprinkle salt over carrots and marinate overnight Next day, dry out in sunlight or in a dry cloth for 2-3 hours. Add the sliced pepper Ina pot combine corn flour, masala, sugar and a little vinegar to form a paste then add remaining vinegar. Stir over medium heat until thick pour over carrots and green pepper. Stir well. Add the mayonnaise and mix. Place sesame and mustard seeds over carrots, heat oil until very hot then pour over seeds. Toss well. Bottle and refrigerate.

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Carrot Achaar (03.03.09)

Recipe - Achaars and Chutneys

ngredients:

10 large carrots 2 level Tbsp slat 3 green peppers 5 Tbsp corn flour maizena 3 Tbsp achaar masala or powdered red chillis 5 Tbsp sugar 4 cups vinegar 3 Tbsp mayonnaise 2 tsp sesame seeds 2 tsp mustard seeds 1 cup oil Method: Sprinkle salt over carrots and marinate overnight Next day, dry out in sunlight or in a dry cloth for 2-3 hours. Add the sliced pepper Ina pot combine corn flour, masala, sugar and a little vinegar to form a paste then add remaining vinegar. Stir over medium heat until thick pour over carrots and green pepper. Stir well. Add the mayonnaise and mix. Place sesame and mustard seeds over carrots, heat oil until very hot then pour over seeds. Toss well. Bottle and refrigerate.

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PINEAPPLE ACHAAR
Recipe - Achaars and Chutneys
PINEAPPLE ACHAAR

ngredients:

2 cups vinegar 2 cups sugar 1 cup water 2 tablespoons maizena 1 cups vinegar 5-6 pineapples cut in pieces 3 tablespoons methi masala Vagaar: 1 tsp whole jeero 1 tsp mustard seeds cup oil curry leaves cut green chillies Method: Boil the first 3 ingredients together

 The add maizena and vinegar and cook until thick Add methi masala to pineapples and mix well Add syrup to pineapples and mix Fry vagaar and pour over pineapples and mix well together

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MAYONNAISE CHUTNEY (GREEN)

Recipe - Achaars and Chutneys
MAYONNAISE CHUTNEY (GREEN)

ngredients

1 Bottle mayonnaise (750grm) 1 Bottle Piccalilli (400grm) 6 handfuls Limrie 3 tblsp fine coconut 1 tblsp crushed garlic 3 tsps fine jeeroo 3 tblsp sugar 10-15 green chillies Salt to taste Few drops green colouring Liquidize all ingredients together Make Rye & slice garlic vagaar

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Date Chutney
Recipe - Achaars and Chutneys
Date Chutney

equirments:

1 Cup Dates (Cut up) 1 Tbsp. Sesame Seeds (Tal) 2 Tbsp. Sugar 1 Cup Vinegar 1/2 Tsp. Ground Green Chillies Alt to Taste 5 Cloves of Garlic (Slivered) Method:
1. 2. 3. 4. 5. 6. Fry Garlic in 2 tbsp. oil. Add dates, Tal, Chillies, and Sugar Continue stirring on low heat until soft. Add Vinegar and simmer till chutney is well pureed. Add salt to taste Bottle tightly and serve with savouries.

Keep in Fridge

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VEGETABLE FILLING FOR SAMOOSAS & PIES

Recipe - Iftaar Treats
VEGETABLE FILLING FOR SAMOOSAS & PIES

ngredients:

1 tsp whole mustard 2 dessertspoons oil 1 cup frozen mix vegetables 1 cup frozen whole corn cup frozen peas cup water 2 potatoes cubed and boiled 1 dessertspoon green chillies pounded - (as required) 2 tsp salt (as required) 1 tsp fresh garlic fine 1 level dessertspoon ground dhannia 1 level tsp coconut oil cup greens spring onions and dhannia Method: Add whole mustard to oil. When mustard begins to sizzle, add mix vegetables, corn and peas Add water and cook on medium heat until all the water has evaporated. Keep vegetables moist

 Add potatoes and rest of ingredients and braise, stirring continuously for 5 minutes. Remove from stove and allow to cool. When cool add greens.
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TOFFEE SWEETS (19.02.05)

Recipe - The Sweet Box

OFFEE SWEETS (19.02.05)

Ingredients

lb butter 250g 1 cup nuts pecan/almond cut into pieces 1 cup white sugar 3 tblsps hot water 1 tablsps liquid glucose

Method 1. Spray non stick pot or AMC pot with spray & cook 2. Mix liquid glucose with hot water add top pot 3. Add all ingredients to pot and stir with spoon that has been sprayed with spray & cook 4. Cook on medium heat till light toffee color

5. Quickly pour into baking tray that has also been sprayed. 6. Spread with the bottom of an enamel mug 7. When cool break into bite size pieces