JALEBI RECIPE

                            Jalebi Recipe

Ingredients for Jalebi:

2 cups all purpose flour
1 cup rice flour
1/4 tsp baking powder
2 tbsp plain yogurt
1 cup warm water
1/2 tsp saffron threads, slowly dry-roasted and powdered
3 cups sugar
2 cups water
1/2 tsp green cardamom seeds powder
2 tbsp kewra water
ghee or oil for frying

How to make Jalebi Recipe:

Mix the flour, semolina or rice flour, baking powder, curd and 3/4th
cup of the water in a bowl.
Mix well with a whisk.
Mix well and then add remaining water and 1/8th tsp of saffron
powder, and whisk until smooth.
Set aside for about 2 hours to ferment.
Whisk thoroughly before use.
Prepare string syrup by dissolving sugar in the water.
Just before the syrup is ready add saffron and cardamom powder.
Heat oil in a deep pan.
Pour the batter in a steady stream into the pan to form coils.
Make a few at a time.
Deep fry them until they are golden and crisp all over but not brown.
Remove from the pan and drain on kitchen paper and immerse in
the syrup.
Leave for at least 4-5 minutes so that they soak the syrup.
Take them out of syrup and serve hot.
Jalebi is ready to eat.
Enjoy!

POTATO PEAS CUTLETS RECIPE

                 Potato Peas Cutlets Recipe

Ingredients :

12 medium sized potatoes
1/2 cup green peas
3 bread slices
1 onion, chopped
2 green chilies, chopped
1/2 tsp ginger,chopped
1/2 tsp garlic chopped
1 tsp red chilli powder
1/4 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp garam masala powder
1/2 tsp cumin powder
1 tbsp corn flour
a pinch of dried mango powder
4 tbsp fresh mint leaves,chopped
salt to taste
Oil for frying

Method:

Wash, boil, peel and mash potatoes; cut bread slices into pieces,
put it in a mixing jar and just run the mixer for few seconds; now
the bread is powdered well; mix this with the mashed potato.
Heat a pan with one teaspoon of oil; add chopped onion, green
chilli, ginger, mint, garlic and fry for a while; then add all dry spices,
salt and mix well.
Now add boiled peas and mix; add mashed potato, bread powder
and mix well.
Fry for few seconds and switch off gas.
Cool potato-peas mix; take small amount and shape it like a thick
disc ; dust it with corn flour on both sides and put it in a greased
hot skillet; cook both sides and sprinkle some oil in between.
Remove when the cutlet is cooked both sides.
Serve hot with green chutney and tomato sauce.

MIXED PAKORA RECIPE

                     Mixed Pakora Recipe

Ingredients:

400gm mixed vegetables(carrot,cabbage,courgette etc),grated
1 medium potato,coarsely grated
1/2 small onion,finely sliced
2 eggs
1/2 tsp red chili powder
2 fresh green chilies,finely chopped
150gm chickpea flour
4 tbsp fresh coriander leaves,finely chopped
salt to taste
oil for frying

Method:

Blanch the grated carrot, cabbage, courgette and potato (with a
little salt), then leave to drain and cool.
Put the sliced onion and green chilies in a bowl.
Add the vegetables, eggs and red chili powder.
Add the flour with some salt and sprinkle some fresh coriander and
mix thoroughly.
Once mixed drop spoonfuls of the mixture in to your preheated oil.
Fry the pakoras until golden brown.
Serve hot with mint chutney & tamarind chutney.
Enjoy!

CHICKEN TIKKA BIRYANI RECIPE

               Chicken Tikka Biryani Recipe

Ingredients:

500 gm boneless chicken, cut into cubes
1 tbsp heavy cream
A pinch of Saffron
1 Onion,thinly sliced
1 tsp garlic paste
2 tbsp lemon Juice
1 tsp salt
1/2 tsp freshly ground black pepper
2 cups of Basmati Rice
1 tsp Salt
3 tbsp butter
2 egg yolks, lightly beaten
1/2 tsp peppercorns
2 cherry tomatoes

Method:

Mix the marinade ingredients with the chicken.
And set aside for 4 hours.
Mix the saffron with the cream.
Thread the chicken pieces onto a skewer.
Brush the pieces with some of the saffron-cream mixture.
Wash the rice and let it soak for 1 hour.
Then cook the rice with salt in 5 cups of boiling water then drain.
Mix the butter and beaten egg yolk and black pepper powder gently
into the rice with a fork. Then the rice back on low heat.
And let it cook for 4 to 5 minutes.
Grill the chicken in a medium-hot oven for 8 to 9 minutes, or until
tender, basting with the rest of the saffron-cream mixture.
Then place rice on a platter And arrange chicken on skewers on top
of the rice.
Garnish with the peppercorns and whole cherry tomatoes.
Chicken Tikka Biryani is ready to serve.
Serve hot.

BHAJIA RECIPE

                           Bhajias Recipe

Ingredients:

1 Cucumber
1 Onion
1 Potato
Salt to taste
Oil for frying
1 small Gourd
½ cup Rice Flour
1-½ cup Gram Flour
8-10 Ajwain Leaves
½ tsp Cumin Seeds
½ tsp Turmeric Powder

How to make Bhajias:

Cut the vegetables. Do not slice the vegetables too thick or too thin.
Mix rice flour, gram flour, salt, cumin seeds, and turmeric powder in
a bowl. Add enough water to make a batter of thick consistency.
Heat the oil in a pan. When oil gets hot, add a tablespoon of oil to
the batter and mix it well.
Dip the vegetables slice by slice and slide into the hot oil. Fry on
medium heat till golden brown.
Bhajias are ready to eat. Serve hot with tomato sauce or green
chutney.

SHRIKHAND RECIPE

                        Shrikhand Recipe

Shrikhand Ingredients:

1 kg Thick Curd
3/4 cup Powdered Sugar
A few strands Saffron
1 tbsp Warm Milk
2 tsp Cardamom Powder
Pistachios and Almonds

How to make Shrikhand

Put the curd in a muslin cloth and hang it in a cool
place for 2-3 hours.
Dissolve the saffron in warm milk.
Mix the saffron mixture, curd, sugar and cardamom
powder in a bowl.
Churn the mixture using a hand blender.
Garnish with slivers of almonds and pistachios and
serve.

HYDERABADI SAMOSA RECIPE

               Hyderabadi Samosa Recipe

Ingredients For Hyderabadi Samosa dough:

500 gm Flour
1 Cup milk
3 tbsp Ghee
1 tsp Ginger juice
1 tsp Garlic juice
1/2 tsp Salt

Ingredients For the mince:

500 gm Minced chicken
2 tbsp Ghee
A handful coriander leaves, chopped
1 tbsp Ginger-garlic paste
1 tsp Mint leaves
2 Onion minced
Salt to taste
To be ground
5 Peppercorns
6 Green chillies
1 tbsp Coriander seeds
4 Green cardamoms
1/2 tsp Cumin seeds
A small piece cinnamon
Groundnut oil for frying

How to make Hyderabadi Samosa:

Grind peppercorns, green chillies, coriander seeds, cardamoms,
cumin seeds and cinnamon together to make a fine paste, keep
aside.
Boil the minced chicken along with ginger-garlic paste and salt
until done.
Heat ghee in a pan and fry onion, add ground masala to it and sauté
for about 3-4 minutes.
Combine the minced chicken and cook until dry.
Add the coriander and mint leaves to it, keep aside.
Sieve the flour and salt together and massage in the ghee until the
mixture resembles breadcrumbs.
Make a bay in the middle and put in the milk, garlic juice and ginger
juice.
Mix well and knead to make soft dough but not sticky.
Make 6-8 balls from the dough.
Roll each ball into a thin chapatti.
Put a tbsp of the mince filling at the centre.
Cover it with another chapatti and close the edges by pressing
down.
Now cut it into triangles and deep fry in hot oil.