Kitchen69

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                                       Mutton Biryani I Rice Lamb

Ingredients

Mutton 500gm

Yogurt 200 gm

Ghee

Cinnamon stick

Black pepper

Cloves

Cardamom

Star anise

Mace

Brown onion

Salt

Ginger & garlic paste

Chilli powder

Coriander powder

Turmeric powder

Coriander leaves

Mint Leaves

Saffron Water

Kewra Water

 Method

Mutton Marinate:

In 500gm Mutton add ¼tsp Turmeric powder, ½ tsp Chilli powder, 1½ tsp Coriander powder and salt as per taste. Now add 1tsp  Ginger & garlic paste and 200gm Cup Yogurt.

Mix all the ingredients well until mutton pieces fully coated with all the spices and Keep aside at least for 2-3 hours.

Rice preparation:

In a pot take 250gms Basmati Rice. In rice add all the standing spices like Cinnamon stick 2-3, Black pepper 8-10, Cloves 3-4, Cardamom 3-4, Star anise 2, Mace 2-3 and stir well.

One rice get half cooked turn off the heat and drain off the water. Keep the half cooked rice aside for later use.

Biryani Preparation:

Add 2 tsp Ghee(Clarified butter) in a pot. Once Ghee get hot add 1 Bay Leaf, 1 Cinnamon stick , Black pepper 4-5, Cloves 3-4, Cardamom 3-4, Star anise 2, Mace 2-3 and Dried Ginger. Now stir the spices well for 1 min to release their flavour.

Turn the gas flame to low so the temperature of Ghee will come down. Now add the marinated Mutton into pot. Now cook the mutton for 4-5 mins.

Once mutton release it water then cover the Pot with the lid and let it cooked on low flame in its own juices.

Now remove the lid and check the mutton. It should not be fully dry there should some gravy there so biryani will not stick from the bottom.

Now add fried brown onions, Coriander leaves and mint. On the top add half cooked rice into the pot and cover the mutton gently.

Now add fried brown onions, Coriander leaves and mint on the top of rice. Add saffron water and 3-4 tsp kewra water into the pot.

Seal the pot with the help of Dough to make sure the heat should not release from any side of the pot.

Cook Biryani for 20 minutes on very low flame. Once done, uncover the pot and serve Mutton Biryani with raita.

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                           Butter Garlic Prawn | Prawns

Ingredients

White Prawn

Spring onion

Chopped garlic

Olive oil

Butter

Salt

Black pepper

 Method

In a pan add 1-2 tsp of olive oil and ½ inch on butter slice. Add chopped white portion of spring onion and saute well.

Once onion turn to golden brown add 1 tsp chopped garlic and mix well.

Now add white prawns, salt as per taste and crushed black pepper. Mix all the ingredients well.

Cook for 4-5 mins so the prawns get cooked from inside and then add chopped green portion of onions.

Cook for another 4-5 mins and Butter garlic prawns are ready to serve.

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                      Chicken Maggie | Maggie 

Ingredients

Maggie Noodles

Olive Oil

Chopped Garlic

Chopped Onion

Chopped Tomato

Maggi Masala

Black pepper

Boiled chicken

Chicken stock

Water as required

Spring onions

Method

Add 1tsp Olive oil and butter in a hot pan and chopped onions in it. Saute well for 1-2 mins.

Add tsp Chopped garlic in pan and saute for a minute. Add ½ Chopped tomatoes and saute for 2-3 min.

Now add Maggie masala and ¼ tsp black pepper. Add 2-3 tsp of chicken stock and mix well.

Add boiled chicken pieces and saute for 1 min. add 350 ml of chicken stock and add Maggie noodles.

Cook for 3-4 min and mix all the ingredients well. Finish with spring onion and serve hot.

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                             Mushroom Do Pyaza

Ingredients

Olive oil

Mushroom 250 gms

Chopped garlic

Chopped ginger

Turmeric powder

Degi Mirch

Coriander powder

Garam masala

Salt

Onion Petals

Chopped tomato

Water

 Method

Add 2-3 tsp olive oil in Pan. Once oil get hot add chopped ginger & garlic and saute for 2-3 mins.

Now add 2 medium chopped onions and saute till onions get golden brown.

Once onion get golden brown then add 1 medium chopped tomato and saute for 4-5 mins till tomato get cooked.

Add ¼ tsp Turmeric, ½ tsp Degi Mirch and 1 tsp coriander powder. Mix all the ingredients well.

Now add Onion petals and saute for 1 minutes. Then add Chopped Mushrooms and mix well into masala.

Add salt as per taste and saute for 2-3 mins. Add water as required for gravey and let it come to a boil.

Now cover the pan with lid and let it cook for 10 -12 mins.

Remove the lid and ¼ tsp Garam masala and mix well. Let it cook for 2-3 mins. Mushroom Do Pyaza is ready.

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                                  Chole Kulche | Street Food

Ingredients:

Boiled chickpeas

Onion

Tomato

Red chili powder

Salt

Coriander powder

Green chilies

Coriander leaves

Water

Lemon juice

Olive oil

Kulcha bread

Ajwain

 Method:

In a bowl take boiled chickpeas. Add chopped onion and tomato.

Add ½ tsp red chili powder, salt as per taste, 1tsp coriander powder, 2 chopped green chilies and chopped coriander leaves. Mix all the ingredients well.

Add 2 tsp water and 1 tsp of lemon juice. Water will give the extra moisture and lemon will increase the taste.

Cholle are ready and keep them aside.

We are using readymade kulcha bread which is easily available in any grocery shop.

Add 1 tsp Olive oil in a non-stick pan. Heat the kulcha bread on the pan and sprinkle Ajwain seed on top of it.

Flip the kulcha bread so it get cooked from both the side.

Now plate the kulcha bread and your cholle kulche is ready to eat.

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                                    Gujiya | Gujiya Recipe

Ingredients

All purpose flour(Maida)

Refined Oil

Warm water

Khoya

Suji

Grated coconut

Powdered sugar

Dry fruits

Gujiya cutter

 Method

Making of Dough

In a plate take all-purpose flour and mix refined oil in it. Rub the oil with the flour with your hand for 2-3 mins.

Then start adding warm water little by little and begin to knead. The amount of water needed as per the quantity of flour.

Once dough become soft keep it aside.

Making of Filling

In a plate add Khoya , ½ cup suji, ½ cup grated coconut and powdered sugar. Mix all ingredients well.

Now add available dry fruits into the mixture and mix well.

Assembling of Gujiya

Take the small portion from the dough and roll them into small balls.

Now roll each ball with rolling pin to a small circle of 4-5 inches. It is similar to puri formation

Now place the circled dough on the gujiya cutter and apply water on the sides of gujiya cutter as water will help to join the gujiya.  

Now place the khoya filling to into the dough circle, keeping the edges empty. Close the gujiya cutter and join the edges. Trim the extra edges from the cutter and check the gujiya is sealed well.

Do not over fill the gujiya as they will not form well. If they will form then they can break into the oil while frying.

Gujiya Frying

Heat oil for deep frying in a kadai or pan.

Now put the gujiya into the heated oil. Just add gujiya depending on the size of the pan or kadai.

Turn the gujiya when they cooked from one side and deep fry them till they become golden brown.

Lift out the fried gujiya from the oil and let them cool on room temperature.

[kitchen6996-blog]

                            Fresh Watermelon Lemonade

Ingredients

5-6 Ice Cubes

3-2 Watermelon Slices

7-8 Mint Leaves

2-3 Lemon slices

3-4 tsp Lemon Juice

4 tsp Sugar syrup

1/2 tsp Black Salt

4 ml fresh Watermelon Juice

 Method

In a Mason jar first add Ice cubes. Now add Watermelon slices into the jar.

Add mint leaves, lemon slices and lemon juice in Mason jar.

Add sugar syrup and black salt in jar as we want this Lemonade Sweet & Salty. You can skip one of these if you want it sweet or salty only.

Now add Fresh Watermelon juice in Mason jar & garnish with Lemon slice.

Fresh Watermelon Lemonade is ready to serve.

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                                         Chole Masala

Ingredients

3-4 Cardamom

3-4 Cloves

 5-6 Black pepper

2tsp Ajwain/ Carom Seeds

1-2tsp Tea

6-7 Cup Water

4-5tsp Mustard oil

1 bowl onion paste

1 bowl tomato puree

1tsp coriander powder

1tsp Red chili powder

1-2tsp salt

1tsp Garam masala

Green chili

 Method

Add all the ingredients 3-4 Cardamom, 3-4 Cloves,  5-6 Black pepper, 2tsp Ajwain, 1-2tsp Tea in a Muslin cloth and tied it properly.

Add 3-4 Cup Water in a pressure cooker. Add wrapped ingredients and 2 cup soaked chickpeas (Chole).

Now add ½ tsp salt and cook it for 4-5 vessels.

Add 4-5tsp mustard oil in a pot and let it heat properly.

Add 1 bowl of onion paste and saute till it turn golden brown.

When onion paste turned golden brow then add 1 bowl fresh tomato puree. Satue for 4-5 mins.

Now add 1tsp coriander powder, 1tsp Red chili powder, 1/2tsp salt and 1 cup water to combine all flavours.

Cook for 4-5 mins so all the ingredients get mixed with each other.

Add boiled chickpeas into the pot and mix with the masala.

Add 2 cup of water into pot and stir well.

Cover and let it cook for 10-12 min more so the flavour of masala get inside the chickpeas.

Add green chili and 1tsp Garam masala and cook for another 2-3 mins.

Serve hot Chole with steamed Rice.

[kitchen6996-blog]

                           Aate ka Chila

 Ingredients

Flour

Milk

Water

Sugar

Cardamom powder

Ghee

 Method

In a bowl take 1 cup of Flour and 150 ml of milk. Start whisking the mixture in bowl until milk get dissolved into the flour.

Once it get sticky then add water as required and whisk again so there will be no lumps.

Once better is ready then add 4 tsp sugar and ½ tsp cardamom powder. Whisk again till sugar get dissolved.

Check the consistency of the batter and it should runny consistency.

Heat a non-stick pan on low flame. Once pan become medium hot take a ladle of batter and pour on the pan.

Spread the batter with back of the ladle to a circular shape. Let it cook for 1 mins on the low flame.

Now pour the Ghee on the sides of chilla and some Ghee in the middle of chilla. Now flip the chilla and cook another side for 1 min.

Now chilla is ready to serve.

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                                        Rasgulla

Ingredients

1 ltr Milk

Sugar

Water

Pinch of Saffron

Muslin cloth

Vinegar or lemon juice

Arrowroot powder

 Method :

Making of Chenna

In a pot add 1 litter full cream milk and heat it to near to lukewarm. Do not boil the milk.

Now add 2-3 tsp Vinegar or lemon juice into the milk and stir well. You can also use chenna water if you have it.

The milk should curdle completely with green watery and chenna is now visible into the pot.

Place the muslin cloth on a bowl and pour the curdled milk into the muslin cloth. Gather the muslin cloth from the sides and squeeze the muslin cloth by your hand.

After that give a wash to chenna with water and squeeze well again.

Making of Rasulla balls

Now take chenaa in a plate and mash it well by your hand to reduce the remaining moisture. It’s good if you have any wooden chopping board to mash the chenna.

Add 2 tsp arrowroot powder and mix well. Again mash the chenna well so it become little bit greasy.

Now take small portion of chenna and roll them between your palms to round balls.

Making Sugar syrup

In a pot take 2 cup or unrefined sugar and add 2 bowl of water into it.

Let it come to a boil and add 2 tsp milk into it. Milk help in removing impurities.

Now you can see the foam on the top of sugar syrup. Remove the foam with spoon and clean the syrup.

Final preparation

Add rasgulla balls into the syrup. Cover and let it cook them for 10-15 mins on medium heat.

Now remove the lid and check the rasgulla. If you see sugar syrup is thick then add 1 bowl of water to the pot. Cook the rasgulla for 4-5 mins more on high heat.

Plate them in a plate and pour sugar syrup on top. Garnish with saffron.

[kitchen6996-blog]

Oreo Milkshake Recipe | Dessert Ideas | Oreo Shake

Ingredients:

Oreo biscuits

Vanilla Ice Cream

Chilled Milk

Chocolate syrup

 Method:

In a blender add 3-4 Oreo biscuits, 1 scoop of Vanilla Ice Cream, 200ml Chilled Milk and 1 tsp Chocolate syrup.

Blend all the ingredients well into blender until it become like smoothie.

Now pour the shake in a glass. Add Vanilla Ice Cream on top so the shake get fully covered with ice cream layer.

Then add Oreo biscuits crumbs on top and Oreo Shake is ready.

[kitchen6996-blog]

                                    Cocktail Chicken Salad

Ingredients

Ice burg lettuce

Red onion

Spring onion

Tomato

Boiled chicken

Salted peanuts

Lemon juice

Extra virgin olive oil

Salad dressing

Salt

Black pepper

Method

In a bowl add chopped Ice burg lettuce, Red onion, white portion of spring onion and tomato.

Now add salted peanuts and boiled chicken into the bowl.

Season with salt & black pepper. Then squeeze half lemon on it.

Now add 1 tsp of extra virgin olive oil and 1 tsp salad dressing. Mix all the ingredients well.

Once all the ingredients mixed well then plate the salad.

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                                        Potato curry

Ingredients

2-3 tsp mustard Oil

1/4 tsp Mustard Seeds

1/4 tsp Turmeric Powder

Salt to taste

1/4 tsp Red Chilli Powder

1/4 tsp Garam Masala

1 cup Tomato Puree

1 Roughly Mashed Potato

2 Boiled Potato

Coriander Leaves

 Method

Add 2-3 tsp mustard Oil in pot. Let it hot till smoke comes on oil.

Once oil get hot add 1/4 tsp Mustard Seeds, 1/4 tsp Turmeric Powder, Salt to taste, 1/4 tsp Red Chili Powder and 1/4 tsp  Garam Masala.

Saute all the ingredients well so they release their flavors.

Now add 1 cup tomato puree and saute for 2-3 minutes.

Add mashed potatoes into the gravy and mix well. After 2-3 min add cubic boiled potato and again mix well.

Add water if needed and cook for 5 min. Now add chopped coriander leaves and server hot.

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                                       Coconut Rabri

Ingredients

1 Ltr. Milk

3 tsp Desiccated Coconut

Chopped Dry Fruits

1/2 tsp Cardamom Powder

Sugar to taste 

Method

Add 1 Ltr milk into a sauce pan and let it cook on high heat until it get a boil.

After it seems boiling cook it on low flame and keep stirring so milk will not stick to the pan. We suppose to cook it until milk get thick.

When the milk reduced to ¼ then add 2-3 tsp Desiccated Coconut.

Add Chopped dry fruits of your choice and keep stirring.

Now Add ¼tsp cardamom powder and sugar as per your taste.

Turn off the heat and let it cool at room temperature. Plate it and garnish with dry fruits.

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                                  Veg Cheese Sandwich

Ingredients

Bread slice

Cheese slice

Onion

Chopped garlic

Salt

Black pepper

Olive oil

Mayonnaise

Lettuce

Cucumber

Tomato

 Method

Mix 2 tsp garlic with Mayonnaise. Spread the mixture on the bread slices.

Season the bread slices with salt & black pepper.

On 1 bread slice put Cheese slice, Lettuce, Onion, tomato and cucumber one by one.

Add cheese slice on other bread and cover the 1st bread slice.

In grill pan add olive oil and let it get hot. Now place the sandwich on the pan and let it grill for 2 mins.

Once the sandwich become brown and grilled lines are visible then flip the sandwich and grill it 2-3 mins on other sides.

Veg Grilled Sandwich is ready now. Plate it and cut from the middle.

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                                           Bread Omelette

Ingredients

Eggs

Bread slice

Salt to taste

Black Pepper

Olive Oil

Butter

Chat masala

Chopped onions

Green chili

Method

Crack the eggs into the hole and season with salt and pepper. Add chat masala, green chillies and chopped onions into the bowl and whisk well.

Add oil & butter in a non-stick Pan. Add whisked eggs into the pan.

Coat bread slices into the egg from both sides and place on the top of omelette.

Flip the bread and omelette and let it cook for other side.

Again flip the bread omelette. Now flip one bread on other and divide the bread omelette into 4 pieces.

Street style bread omelette is ready.

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                             Thai Rice Noodles with lamb

Ingredients

Boneless Lamb/Mutton

Thai Rice Noodles

Olive oil

Chopped Garlic

Onion

Ginger Powder

Red chili powder

Black pepper Powder

Mixed Herb (Oregano)

Salt

Soya sauce

Mutton Stock

Capsicum

Carrot

Cabbage

Corn starch slurry

  Method

Add 2-3 tsp of Olive oil into the Wok or Pan. Heat it well till and then add 2-3 tsp of chopped garlic. Saute for 1-2mins.

Add ½ chopped onion and saute till it become translucent.

Now add 250 gms boiled boneless lamb/Mutton pieces into wok. Satue for 3-4 mins.

Add ¼ tsp ginger powder, ¼ tsp Red chili powder, ¼ tsp Black pepper powder, 1tsp mixed herbs & salt as per taste. Mix all the ingredients well.

Add 1tsp light soya sauce and mix well.

Add 300ml Lamb/Mutton stock into the Wok. Let it boil till the stock reduce to 100 ml.

Once stock get reduce then add 2-3 tsp Cornstarch slurry and mix well.

Let it cook for 2-3 mins so the mutton will become tender with thick gravy. Keep the mutton aside.

In Wok add 2-3 tsp olive oil. Add ½ onion rings and satue for 1-2 mins.

Now add ¼ capsicum, ¼ carrot juliennes and cabbage. Satue for a minute on high flame. 

Add salt and ¼ tsp Black pepper powder. Toss all the ingredients well.

 Add Boiled Rice Noodles and mix well with all the ingredients. Add 1 tsp of soya sauce and mix well.

Serve the Thai Rice Noodles with Lamb gravy.