Delicious Muffins Made of Chocolate & Vanilla

Ingredients: ( 12 Big Muffins)

All Purpose Flour / Maida - 275 gms
Butter - 150 gms
Sugar - 1 and half cup
Egg's 4
Vanilla Essence - 2 cap full (2 tsp's)
Baking Powder - 2 tsp
Baking Soda - 2 tsp

Dark Chocolate Bar - 75 gms / Cocoa Powder - 4 tbsp's
Walnut - 7 (chopped into small pieces)

Method:

Pre-Heat the oven to 180c for 10 minutes. Lubricate the Muffin Pan with a little butter and put aside.

Mix the Flour with Baking Powder and Baking Soda. Set it sideways.

Powder the Sugar and keep sideways.

Beat the Egg's and put it aside.

Add the powdered Sugar to the Butter and Cream it well. Use any hand whip and whip for at least 3-4 minutes, till you observe a color change of the butter from light yellow to white.

Add the flour to the creamed butter- egg mix and gradually mix it up with a made of wood spatula or wooden spoon.

Now put in the Egg's and mix the flour well with the additional ingredients. Add vanilla essence and combine well.

If your flour batter is so tight, add few spoons of warm milk and mix well. Pour the batter to the greased muffin pans and bake them for 25 mins at 180c. Check the muffins, whether its cooked, by inserting a toothpick on the muffin comes out clean. Bake it further for 5 - 7 mins if not cooked.

With the left over Butter, add the melted chocolate and chopped walnuts. mix up well and spoon in on the muffin pans and bake them for 25 mins at 180c. Sprinkle some crushed walnuts over the muffin batter earlier than baking.

Let the Muffin's cool down and decorate it with icing. Use Pillsbury Vanilla and Chocolate Icing for good taste. Had some chocolate vermicelli and decorated the muffins by means of that too.

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Delicious Paneer Butter Masala Recipe

Ingredients:

Big Onion - 1
Tomatoes - 2
Capsicum - 1
Paneer - 150 gms
Coriander Leaves - 1 bunch or 1 cup
Cashews - 5 to 7
Chilly Powder - 1 tsp
Butter - 3 tbsp
Oil - 1 tbsp + 1 tbsp

Method:

Heat 1 tbsp of Oil in a Pan, and saute the onions and tomatoes. Fry them till they turn translucent.
Add coriander leaves and saute it too. Cold the mix up for grind.
Add Cashews to the onion -tomato-coriander leaves and grind them into a soft paste. Add little water to grind.

Heat 1 tbsp of Oil in a pan, and fry the chopped capsicums. After frying the capsicums, add the grinded paste to the pan. Add little water and let the mix boil. Add chilli powder and salt to taste.

Cut the Paneer into small cubes and add it to the pan. Add 3 tbsp's of Butter and close the pan with its lid and let the gravy boil in medium flame for about 4 minutes, till the oil emits on the sides of the pan.

Garnish with Coriander Leaves and serve with Chapatti’s or Vegetable Pulao.

I have used the Paneer as such, without frying. If you are going to use fresh Paneer, that’s not frozen, you can add paneer without frying.

If you are using cold Paneer, de-frost it in your microwave on high for 1 minute. Or put the paneer in a bowl of water for 15 minutes.

Immerse the paneer in hot water for 2-3 minutes, which makes the Paneer spongy.

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Delicious & Spicy Mirchi Ka Salan

Ingredients:

4 Green Chilli's
5 Purple Brinjal's - sliced in round shape
Tamarind paste - 2 tsp's
Chilli powder - 1 tsp
5 tbsp Oil
1/4 tsp Mustard
1/2 Onion - finely chopped
Curry Leaves - 1 sprig
Thick Milk - 1/4 cup or Fresh Cream - 2 tsp's

To Grind:

2 tbsp sesame seeds
2 tbsp peanuts
1 tsp grated coconut
6 flakes of garlic
1 inch of ginger
1 tsp Cumin
2 tsp's of coriander powder
a pinch of turmeric powder
Juice of half of a Lemon

Grind the above all together into a soft and thick paste with 2 tbsp of water.

Method:

Heat Oil in a wide Bottomed pan, add spitted green chillis and fry them. After frying remove it from oil.
Then add round sliced Brinjal's to the oil and fry them for 5-7 minutes till they are cooked and turn into golden color. Just the once brinjals are cooked remove them from oil.

Add mustard, curry leaves to the oil and let the mustard boil. Now add finely chopped onion and fry them till they turn translucent.

Now add the grounded soft paste and mix with the onions. Add 2 cup's of water and tamarind paste and bring them to boil.

Then add the fried green chillis and brinjals to the pan and mix well. Let the gravy simmer for another 2-3 minutes. Then remove the gravy from the blaze and add 2 tsp of fresh cream or 1/4 cup of solid milk.

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Pulav made of Vegetables and Chicken

A Finest way to treat your sudden guests with great pleasure and take many compliments

This mixed vegetable with chicken pulao needs hardly very less time and get ready very quickly when compared to briyanis or any other non vegetarian gravy, wat all we need is cooked basmati rice with coconut milk spiced with green chilies and sauteed with mixed veggies along with marinated chicken chunks. This dish doesn’t yet need side dish to take pleasure in and suits completely as a lunch box menu or for a party menu, we enjoyed it with carrot raita and we loved it.

Ingredients:

2cups Basmati rice

2cups Mixed veggies (carrots, beans, peas, cabbage, capsicum)

1/2cup Chicken (boneless & chopped)

1tbsp Soya sauce

1/2tsp Pepper powder

1/2tsp Red chilly powder

1tsp Garam masala powder

2nos Bay leaves cinnamon stick & cloves

1tsp Ginger (grated)

1no Onion (big & chopped)

Few coriander leaves

To Grind:

1/2cup Grated coconut

2nos Green chilies

Procedure:

Grind the coconut and green chilies with a cup of Luke warm water and strain this spiced coconut milk (usually i go for 1+1/2cups of water for cooking basmati rice, make spiced coconut milk as 3cups by adding enough water)..Keep aside. Now marinate the chopped chicken chunks with Soya sauce, red chilly powder, pepper powder and salt and keep aside for half an hour. Wash and soak the basmati rice with already prepared spiced coconut milk for 15 minutes, finally cook the rice in a rice cooker...

Heat a heavy bottomed pan with enough oil, fry the bay leaves, cinnamon stick and cloves. Add the chopped onions and grated ginger, sauté for few minutes. Now add the marinated chicken chunks, saute for another few minutes and finally add the mixed veggies and saute everything with enough salt and garam masala until the veggies get half cooked in simmer. Now add the already cooked rice and chopped coriander leaves, toss until all get well mixed...

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Delicious Gulab Jamun's

This recipe gives you exactly 20 Jamun's. Some basic rules to be followed while preparing Jamun's are as follows:
1. Do not knead the dough with much pressure. You should handle it like quill.
2. Do not over heat oil. The blaze should be kept at low. If you fry it on high blaze the Jamun's will be dark on the outside but would be under cooked within.
3. Buy cow's milk from local milk man. You get added khova by this method.

Ingredients:
For the Syrup:
Sugar-1 cup
Water-1cup
Cardamom powder-1/4 tsp

For Jamun's:
Milk-1 lt
Baking Soda-1 tsp
Maida-5 tbs
Sugar-3 tsp

Procedure:
1. Reduce milk(add sugar) in a main bottom pan to thick batter constancy.
2. Add baking soda and mix well. The batter will become fluffy.
3. Switch off flame and add Maida in small quantities.
4. Mix well till it becomes soft dough.
5. Divide it into 20 equal pieces. Roll each piece to a smooth ball.
6. Heat oil on low flame. Deep fry the Jamun's till golden brown.
7. Meanwhile add sugar and water and bring to boil.
8. Add cardamom powder and let it boil till the syrup becomes sticky.
9. Switch off flame and add the fried Jamun's to the syrup.
10. Allow it to cool. Wait for 1 hour before you eat it.::
1. Reduce milk(add sugar) in a main bottom pan to thick batter constancy.
2. Add baking soda and mix well. The batter will become fluffy.
3. Switch off flame and add Maida in small quantities.
4. Mix well till it becomes soft dough.
5. Divide it into 20 equal pieces. Roll each piece to a smooth ball.
6. Heat oil on low flame. Deep fry the Jamun's till golden brown.
7. Meanwhile add sugar and water and bring to boil.
8. Add cardamom powder and let it boil till the syrup becomes sticky.
9. Switch off flame and add the fried Jamun's to the syrup.
10. Allow it to cool. Wait for 1 hour before you eat it.:

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Delicious Rice Pudding

Ingredients:

-4-1/2cups Milk
-3/4 cup Sugar
-2 oz Rice flour
-6 drops Rose Water
-1 oz Almonds
-1/2 oz Pistachio nuts

Method:

1. Lighten and shred nuts.

2. Combine rice flour into the milk and mix till soft.
Cook over medium heat till of creamy consistency (20-30 minutes.)

3. Simmer and add sugar and stir for 2-3 minutes more.

4. Cool (in refrigerator 30 minutes) add the rose water, almonds and pistachios (maybe before it cools).

5. pour into individual serving dishes and then serve.

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Delicious Barfi made of Badam

Badam Barfi

Ingredients:

- 225g almonds
- 1.4 liters water for soaking
- 568ml cold milk
- 225g sugar
- 150ml water
- 225g Ghee
- Silver leaves or halved almonds for decoration.

Method:

Immerse the almonds in the water all night. They should be puffed up and twice in size the next day. Skin the almonds and put them in a mixer or food processor. Grind them to a smooth paste on a low speed, adding the milk gradually. Do not grind the almonds first on their own and then add the milk as too much of the almond oil will get a hold lost. In a heavy based pan dissolve the sugar in the water; boil it rapidly for about 10 actions to half its quantity. Add the ground almond paste and stirring very frequently, simmer the mixture for 11/4 hours until it thickens. At no stage should it be allowed to stick to the bottom and scorch, as that will ruin the taste of the fudge.

In another pan, melt the ghee. Gradually pour a little ghee into the almond paste and stirring continuously, see that it is absorbed completely into the paste. Within a few minutes the paste will start releasing the ghee. As soon as that happens, pour in a little more ghee and once again stirring continuously, see that the has been absorbed. Repeat this process until all the ghee has been used up and the rich almond paste is glossy.

Transfer the paste to a pie tin and extend it out into a thickness of no more than 1.5cm. Leave it to cool down. As soon as it begins to set, cut it into squares or diamonds and leave it to cool totally for several hours or overnight. Decorate with silver leaf or halved almonds it wished. Lift off Burfi with a spatula and place on a serving dish.

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Delicious Sheeer Khurma

Delicious Sheeer Khurma an Occassional Recipe

Ingredients:

- 2 liter of milk
- 1 liter water
- 1 cup sugar
- 8 dried dates
- 6-8 whole cardamoms
- 1\4 cup ghee or butter
- 6-7 seeds of cardamom crushed once
- 1 cup of vermicelli
- 1/4 cup chopped pistachios
- 1/2 cup dried coconut
- 1/2 cup chopped almond
- 1/4 cup raisins
- 1tsp kevera essence, diluted or 1\4 tsp., if concentrated

Method:

1. Soak 3 dried out dates and coconut in water for 2 hours, until soft. Then finely slice them.
2. In a pot add milk, water, 5 dried dates and cardamoms and boil on low heat for about 2 hours or until about 1 1\2 liter milk is left. Strain milk through a fine strainer. Remove the dates and cardamoms and reserve milk.
3. Heat ghee or butter in a heavy based pan add crushed cardamom seeds, when they pop and splutter add vermicelli and fry for 3-4 minutes. Add pistachios, coconut, almond, raisins and dates and fry for 2 more minutes.
4. Add warm milk to it, get to boil and cook for 5-8 minutes, until cooked through.
5. Add sugar and cook until sugar has totally dissolved. Just before remove from heat add kevera essence.
Can be served hot or chilled.

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Delicious Shami Kabab Recipe

Ingredients:

• ½ kg. chop up meat
• ¼ tsp. ground garlic
• ¼ tsp. red chili powder
• 2 tbsps. Split gram peas
• ¼ tsp. ground ginger
• 2 eggs
• cookery oil
• 1 small onion
• 2 green chilies
• A few coriander leaves
• Sufficient yoghurt to mix to a creamy consistency with the chopped onions, green chilies and coriander leaves.
• Include salt to taste

Procedure:

1. Cook collectively meat, split gram and the spices till the meat and the gram are tender and no water remains.

2. Allow the mix cool then pass through a mincing machine to blend all ingredients together into a paste.

3. Separate the meat paste into portions.

4. Empty out each portion and put in a little of the filling.

5. Pat into flat round cakes; dip in beaten egg and shallow fry in cooking oil until deep brown.

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Delicious Tomoto Soup Recipes

Ingredients:

• 1 1/2 lbs. of ripe tomatoes remove seeds, peeled and chopped
• 2 Tablespoons of Olive Oil
• 1 Onion chopped
• 1 Clove of garlic crushed
• 1 Small red pepper chopped
• 4 Cups of chicken or vegetable stock
• 2 oz of tomato paste
• 1/4 cup of Basil
• 1 Cup of pasta

Procedure:

1. Heat up the oil in a heavy pan; cook the onion, garlic and red pepper till elastic.

2. Put in the tomato and cook another 10 minutes.

3. Put in the tomato paste, salt and pepper to taste.

4. Wrap and let simmer for 15 minutes.

5. Let to cool slightly and put the mixture in a blender until it is smooth.

6. Return to the pan and heat gradually.

7. In boiling water, cook the pasta till almost done.

8. Put in the pasta.

9. Put in the fresh basil, cook 2 minutes and serve.

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Delicious Chicken Salad

Ingredients:

• 2 ½ cups of cooked Chicken
• 1 cup of Celery
• 1 cup of Seedless Grapes
• ½ cup of Almonds
• 2 tbsp. of Fresh Parsley
• 1 tsp. of Salt
• 1 cup of Mayonnaise
• ¼ cup of Heavy Whipping Cream

Directions:
· Take a medium bowl, lash cream to soft peaks.
· merge meat, celery, grapes, almonds, parsley, salt, and mayonnaise with whipped cream. Chilliness.

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Delicious Dal Makhani

Dal Makhani is a true Punjabi dish that involves the peppery homework of Rajma and Urad Dal. The dish does not only satiate your taste buds but it is extremely rich in protein and calcium. These are important ingredients for a healthy body. You can move away a bit from the unique Punjabi cooking by preparing the dish in tomato smash. This new preparation will make the dish a bit tasty and it will also be enriched with folic acid and Vitamin A.

Ingredients:

1. Whole black lentil Urad Daal
   
2. Kidney Beans Rajma (2 tbsp)
3. Milk (1 Cup)
4. Cumin Seeds Jeera (1/2 tsp)
5. Chopped Onion (1/2 tsp)
6. Ginger paste (1/2 tsp)
7. Garlic paste (1/2 tsp)
8. Chilly powder (1/2 tsp)
9. finely chopped Green Chilly (2-3 pcs)
10. Turmeric Powder (1/4 tsp)
11. Coriander Powder (2 tsp)
12. finely grated tomato or tomato pulp (3/4 Cup)
13. Oil (1 tsp)
14. Salt (according to the taste)

For Garnishing

1. · Chopped Green Coriander Leaves (2 tbsp)

Cooking Procedure

· Immerse rajma and urad for 8-12 hours and deplete them from the water.

· Put the mix in 2-3 cups of water, add salt, and pressure cook. Once the mix is overdone, mash it.

·Add milk and 1 cup of water and let the mixture boil at medium flame for 10 minutes. Keep on stirring the mix.

·Take the oil in non-stick pan and heat it for 3-4 minutes at low flame, add the cumin seeds and once they start crackle apply the onion and ginger-garlic paste. Cook the mix till the onions assume golden brown color.

·Add chilly powder, grated chilly, turmeric powder, coriander powder, and tomato and sauté the mixture for a while at low flame.

· Apply ¼ cups of water and sauté the mix for 5-7 minutes.

·Add dal and stir the mixture for 10-15 minutes or till the dal becomes thick and creamy.

·Decorate with chopped coriander.

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Tomoto Rice

Ingredients:

1. Tomatoes – 2(large)
2. Rice – 2cups
3. Onion – 1(large)
4. Ginger chopped – 1tsp
5. Green chillies – 3
6. Curry leaves – few
7. Garam Masala – 1/2tsp(optional)
8. Salt – as required
9. Coriander leaves for garnish
10. Ghee/Clarified butter – 4stp
11. Cashew broken – 3tsp

For tempering:

1. Chana dal – 1tsp
2. Urad dal – 1tsp
3. Cumin seeds – 1/2 tsp
4. Mustard seeds – 1/2 tsp
5. Hing -pinch
6. Whole red chillies – 2

Method:

• Heat 4stp of ghee in a broad bottomed pan, add the tempering ingredients. After the dals are light brown, add cashews, chopped ginger, green chillies, curry leaves and onion chopped in organize manner .To this insert salt and fry till the onions are golden brown.
• To this add a pinch of hing, Tomatoes, red chilli powder and cook till the tomatoes are fully soft and cooked. At this stage add garam masala if you are with.
• Finally to this add the cooked rice. Mix well, adjust salt and garnish with coriander leaves.
• Goes fine with Raita.

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Delicious Pongal Made of Barley

Try this delicious pongal made of Barley. Barley along with yellow moongdal when cooked in condensed milk, omg watt a tasty and healthy sweet pongal, the result was extremely.

Ingredients:

1/2cup Whole barley
1/2cup Yellow moongdal
1/2cup Sweetened condensed milk
1/2tsp Cardamom powder
1tbsp Ghee
Roasted cashew nuts

Procedure:

Pressure cooks both barley and moongdal together with 3cups of water unto 3 whistles. Once the pressure released, add the sweetened condensed milk to the cooked barley-dal mixture along with the cooked water, cook everything in a vessel until the sweet pongal get thickens, finally add the cardamom powder, ghee and roasted cashew nuts to the pongal...

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Spicy Paneer made of Chillies

Ingredients:

1. Paneer -10 cubes

2. Red Pepper -3

3. Spring onions- 1 bunch (optional)

4. Onion – 1 (Big size)

5. Corn flour – 1/4 cup

6. Soya sauce – 1tsp

7. Salt – as required

8. Garlic – 2 pods

9. Green chillies -2

10. Ginger garlic paste -1/4tsp

11. Sweet and hot Tomato paste - 1tsp

12. Oil – 2 tsp

13. Chopped Coriander leaves for garnish

Method:

• To corn flour include salt, ginger garlic paste and roll the paneer cubes in this mix up.
• Stir fry the paneer cubes rolled in the flour in a pan by adding up 1 tsp of oil.
• Fry the cubes till they are light brown in colour on all sides and keep aside.
• In a deep fry saucepan, add 2 tsp of oil. To this add chopped onions and fry till they are transparent.
• Later add chopped garlic, peppers, spring onions, and green chillies, salt and fry them till they are just cooked correct.
• To this add tomato paste, Soya sauce and mix up well.
• Lastly add the paneer pieces, adjust salt, mix well and serve hot.
• Garnish with chopped coriander leaves.
• This can be had like an starter or a snack.

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Tasty Tawa Chicken Recipe

Tawa Chicken

Check the shortest & easiest way to prepare Tawa Chicken.

Ingredients:

• 10 Chicken drumsticks (skinless drumsticks)
• 8 cloves Garlic
• 2 table spoons. Lime juice
• 3 table spoons. Red Chili Powder
• 2 table spoons. Coriander powder
• 4 table spoons. Spice mix for Tandoori
• 4 table spoons. All spice powder
• 2 table spoons. Butter
• Cilantro for garnishing
• Salt to taste

Method:

Wash chicken and trim all fat.

Make small incision in the chicken pieces.

Now take all the spices except butter and coriander leaves and combine them with chicken.

Keep it aside for 2 to 3 hours for marinating.

Heat some butter in a non stick pan and fry 2 to 3 chicken pieces at a time.

Keep stirring occasionally till the chicken is tender.

After all the chicken is done, take coriander leaves and fry them slightly in very little butter.

Decorate the chicken pieces with this sauce and serve as a side dish or starter.

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Recipe for Halwa Made of Badam

Recipe of a Delicious Sweet Especially for winter

Winter is not always about tearing from beginning to end the non-vegetarian delights or peppery food. In fact, there are no alternatives for some hot sugary dishes in winter. They are appealingly tasty and healthy too. Let us try our hands to prepare such dishes through the recipe specified below.

Halwa Made of Badam

This sweet dish has rich ingredients and you need to take a restricted quantity else it becomes too hot to handle for your stomach. Regularly, people in North Indian cities consume it on regular basis. Consuming it in the morning keeps you warm all through the day. Cooking this dish merely takes 15 -20 minutes but the taste can leave you satisfied for hours.

Ingredients

• Almonds soaked overnight (2 Cups)
• Milk (1 ½ Cups)
• Sugar (16 table spoons)
• Cardamom (Elaichi) powder (1 tea spoon)
• Ghee (12 table spoons)

For Garnishing

Peeled and sliced almonds (8-12 pcs)

Cooking procedure

• Take out the soaked almonds and pour 1-2 cups of boiling water. Leave the mix for 5-8 minutes.
• Take out the water (drain the almonds) and peel the outer skins.
• Add 5 tbsp milk and make a purée viz. smooth paste by grinding the mixture.
• Heat ghee in a non-stick cookware on slow flame and add the purée. Regularly stir the mixture for 15 minutes or till the mixture appears golden-brownish.
• Pour the remaining milk (it should be boiled) in the mix and cook for 5 minutes on slow flame.
• You can now add sugar and the cardamom powder and keep on stirring till the crystals of sugar are completely dissolved.
• Serve it hot with the complete garnishes.

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Delicious Potato Kesari Recipe

On an auspicious festive day of Vijayadashami the sweet dish that we make is Potato Kesari. It is easy to prepare and has tasty, rich, delicious like taste.

Ingredients :-

• • 1 Cup - Sugar
  • 3 tablespoons - Butter or Ghee
  • 5-6 Cardamom pods - finely powdered
  • 2 tablespoons Golden Raisins
  • 2 tablespoons Almonds - coarsely ground
  • 2 Pinches - Saffron
  • 2 Cups heaped - boiled and finely mashed Potato.

Preparation method for Potato Kesari :-

1. Boil 2 small size potatoes. Remove skin and grate them on cheese grater to get finely mashed fluffy, lump free texture. Measure two heaped cups of mashed potato and keep it sideways.
2. Heat heavy bottom pot. Melt 3 tablespoons of butter - add mashed potatoes and two pinches of saffron. Stir with wooden spoon to combine with butter. Maintain medium heat temperature and roast by stirring frequently for about 7-8 minutes.
3. Now add cardamom powder, coarsely ground almond, raisins for another 2-3 minutes. At this stage you will notice little excess glaze of Ghee over potato and as you stir with wooden spoon ...raisins get fried to golden yellow color in the excess ghee. Keep stirring to avoid raisins from burning.
4. Add one cup sugar and mix well. Kesari consistency will turn runny. Keep stirring with wooden spoon for about 3-4 minutes or until Kesari consistency sets thicker.
5. Reduce heat to low and let Kesari cook for another 4-5 minutes. Keep stirring..you will notice shiny golden glaze and nice soft texture. Shut off the heat and let it rest on stove uncovered for 7-8 minutes. Enjoy this Kesari warm.
6. 

Note: - Next day potato Kesari turns little dry and forms thick texture. Add little water and reheat to get soft texture.

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