APPLE PIE

APPLE PIE
         
           

   INGREDIENTS FOR PASTRY:
Flour                     8 oz
Butter                    4 oz
Baking powder      1 tsp levelled
Sugar                     3 oz
Egg yolk                 1
Cinnamon powder   1/4 tsp
             
    FOR FILLING:
Apple                      5-6
Sugar                       3 oz
Cinnamon powder    1/4 tsp
Butter                       1.5 oz
Lemon juice              2 tsp
Corn flour                 1-2 tsp
                 
       METHOD:
        Sift flour and baking powder and Cinnamon add in caster sugar, rub in butter till mixture resembles crumbs, add in egg yolk mix knead  with cold water to bind into  a dough. Divide into two roll one portion of the dough,  line your pie plate, pink bottom with fork and bake for 15 minutes till half done.
         Peel and cut apples in small pieces, add in it  lemon juice , sugar, butter, cinnamon and cook on slow fire covered till apples are tender, add in cornflour and stir till mixture sightly looks syrupy. Remove, pour in the baked  pie with the remaining dough roll--cut into strips, arrange on top in a lattice design, brush lavishly with egg and bake again for 20 minutes till top browns.
 
        SERVING
                              Serve with a thin custard or scoops of ice-cream.
                     
           

ZINGER BURGER

ZINGER BURGER

INGREDIENTS

Chicken breast               4 boneless flattened

Salt                                1 tsp

Pepper                           1/2 tsp

Mayonnaise                   3 tbsp mixed with white vinegar 2 tbsp

Cheese slices                 4

Burger buns                   4

Salad leaves                  4

Dry flour                       1 cup to roll

      Ingredients for batter

Corn flour                    3 tbsp  

Flour                            3 tbsp

Baking powder             1/2 tsp

Egg                              1

Chilled water to make batter

                                          METHOD

Marinate chicken breast with salt,pepper and mustard paste for 15 minutes.Dip marinated breast in batter , roll in dry flour, deep fry in frying pan till chicken crisp and golden,cut buns in halves.Apply mayonnaise  and vinegar sauce,spread cheese slice,top with fried chicken then salad leaves,again mayonnaise sauce. Cover with buns

                                        SERVING

                

                          .Serve hot with  french fries and cold drinks.

SWEET KAIRI CHUTNEY

SWEET KAIRI CHUTNEY:

INGREDIENTS:

*  Kairi                                1/2 kg
*  Sugar                               1 pao
*  Ginger                              2 tbsp sliced or grated
*  Pinch of red colour
*  Citric Acid                        less than 1/8 tsp
*  Chilly Powder                   1 tsp

METHOD:

        Cut kairi into small pieces & put in pan with 1/4 cup water & put on fire; stir well for 2-3 minutes; then add in sugar; stiring continuously; till sugar dissolves; than add in colour ginger & chilly powder; stir for a while; cover with lid & leave it to cook for 10-15 minutes.When kairi tender & little syrup remains; add citric acid; previously dissolved in little water; mix all well.Remove cool & fill bottles.

RAW MANGO PICKLE

RAW MANGO PICKLE:

INGREDIENTS:

Mango                         1 pao

Garlic                           1/2 tsp

Kalongi                        1/2 tsp

Mustard Oil                  1/4 cup

Salt                              1 tsp

Chilly Powder              1 tsp

Haldi                            1/2 tsp

Rai                               1/2 tsp

METHOD:

      Peel & grate mangoes; add in all the above & eat after 2 days.   

BOMBAY BIRYANI

BOMBAY BIRYANI:

INGREDIENTS:

Meat (Chicken/Beef/Mutton)                  500 g

Rice (soaked for 20 minutes)                  3 cups (500 g)

Onion (medium, thinly sliced)                  4 (320 g)

Tomato (medium, thinly sliced)               4  (250 g)

Potato (medium, cut into 4 pieces)          3 (250 g)

Yougurt (beaten)                                    1 1/4 cup (250 g)

Garlic (paste)                                         2 tbsp

Ginger (paste)                                        2 tbsp

Green Chilli (whole)                               6-8

Oil / Ghee                                              1 1-4 cup (250 ml)

Bombay Biryani Masala                         1 packet

METHOD:

           Heat oil /ghee, fry onions till light brown. Add meat, ginger, garlic, yougurt, tomatoes, and Bombay Biryani Masala and cook on low heat for 10-12 minutes. Add 2-3 cups of water if using beef and mutton (no water is required for chicken. When the meat is half done add potatoes and green chillies.Cook on low heat untill potatoes tender and oil/ghee separates from masala. In a separate pan take 12 glasses of water, add 3 tbsp of salt and boil the rice, until 3/4 done. Make a layer of half the rice , put the layer of meat and cover with second layer of rice (sprinkle zarda colour as per need). Simmer the rice for 5 minutes on medium flame,then 10 minutes on low flame.

SERVE:

Delicious Bombay Biryani is ready . Serve with raita and salad.

MALAI KEBAB

MALAI KEBAB:

INGREDIENTS:

Mincemeat                               1 kg
Ginger Garlic Paste                   1 tbsp
Salt                                           as per taste
Red Chilli Powder                    1 tbsp
Garam Masala Powder             11/2 tbsp
Raw Papaya (ground)               2 tbsp
Fresh Coriander (chopped)       1/2 bunch
Mint Leaves (chopped)             1/2 bunch
Green Chillies (chopped)           6-8
Bread Slices                              4
Eggs                                          2
Fresh Cream                             1/2 cup
Cooking oil                                for frying

METHOD:

Soak bread slices in 1 cup milk for 10-12 minutes.Drain the milk by pressing each slice firmly with a wooden spoon.Knead mincemeat with bread slices, ginger garlic paste, salt, red chilli powder, garam masala, papaya, fresh coriander, mint leaves and green chillies.Add fresh cream to the mincemeat and mix well.Make oblong shaped kebabs on wooden skewers and refrigerate for some time.In a wok, heat cooking oil on medium heat for 3-5 minutes.Dip the kebabs in beaten eggs and fry till golden.

PRESENTATION:

Arrange in a platter, garnish and serve with ketchup.

TIP:

The kebabs can be grilled in an oven or barbequed without being dipped in eggs.Just glaze them with a little cooking oil from time to time.                          

CHICKEN WITH MUSHROOMS

CHICKEN WITH MUSHROOMS

                                                 INGREDIENTS

Chicken Breast                       1 kg

Salt                                         as per taste

Garlic Paste                            1 tbsp

White Pepper Powder            1 tbsp

Mustard Paste                        1 tbsp

Worcestershire Sauce             4 tbsp

Button Mushrooms                 1 cup

Plain Flour (maida)                  2 tbsp

Butter or Margarine                 2 tbsp

Brown Sauce                          2 cup

Cooking Oil                            1/2 cup

Parsley (finely chopped)         For Garninh

                                                    METHOD

      Marinate chicken with salt, garlic paste,white pepper,mustard and worcestershine sauce and refrigerate for an hour.In the meantime,prepare the brown sauce.To make the brown sauce, first stir- fry 1/2 kg bones in a pot with 1-2 tablespoons of cooking oil until brown . Add 6-8 cups of water and boil till only 2 cups of stock remains. In a saucepan, melt butter or margarine and add flour.Stir until fragrant. Add the stock a little at a time, stirring continously with a beater to avoid lumps. Brown sauce is ready.

      In a wok or a frying pan,heat cooking oil on medium heat for 3-4 minutes. Fry the chicken breasts in batches of two and remove.Then stir-fry the mushrooms in the same wok. Add the chicken breasts to the brown sauce and cook on medium heat until it thickens. Lastly, add the mushrooms and simmer on low heat for 3-5 minutes.

                                                 PRESENTATION

Garnish and serve hot with boiled rice. 

        

                                                  TIP

  For this recipe, cut the chicken as desired, either cut into small cubes or use whole breast pieces.

SMOKED CHICKEN

SMOKED CHICKEN                                                                                                                      
                                                     

                                   
                                           INGREDIENTS

Chicken (cut into 8 pieces)       1 kg
Ginger Garlic Paste                  1 tbsp
Salt                                          as per taste   
Red Chilli Powder                    1 tbsp
Poppy Seeds                           2 tbsp
Garam Masala Powder            1 tbsp
Raw Papaya (ground)              1 tsp
Raw Onion (ground)                1/2 cup
Brown Onion                          1/2 cup
Yougurt                                  1/2 cup
Charcoal                                small pieces 
 Cooking Oil                         1/2 cup

                                            METHOD
           Make 2-3 deep slant cuts in each chicken piece,wash throughly and dry with a clean cloth .Marinate the chicken with ginger garlic paste,salt,red chilli,poppy seeds ,  garam masala,papaya,raw brown onion and yougurt. Refrigerate for 2-3 hours.Heat the piece of charcoal on a stove flame until red hot .Shift the marinated chicken to a pot .Put a foil paper or an onion peel in the middle and place the charcoal on it.Pour cooking oil over the coal and cover immediately so that the smoke does not escape.After 15-20 minutes, remove the charcoal and cook the chicken on medium heat till water in the chicken dries throughly.Simmer for 5 minutes on low heat and remove from stove.                          
                                                                           
                                            PRESENTATION
            Dish out in a platter and serve hot with salad , raita and naan.
                                             TIPS                             
To make raita , whip 1 cup yougurt and add a pinch of salt, 1/2 teaspoon black pepper powder and 1 teaspoon roasted and ground cumin seeds. Mix well.

CHICKEN NUGGETS

CHICKEN NUGGETS:                            

INGREDIENTS:

*   Boneless Chicken (cubed)        1 kg
*   Salt                                          as per taste
*   Garlic Paste                              1 tbsp
*   White Pepper Powder              1 tsp
*   Black Pepper Powder              1/2 tsp
*   Vinegar                                    2-3 tbsp
*   Soya Sauce                              2 tbsp                

BATTER:
                                                                                                                                                               
*   Plain Flour (Maida)                   1 cup
*   Corn Flour                               1/2 cup
*   Salt                                          as per taste
*   White Pepper Powder              1/2 tsp
*   Egg Whites                               2
*   Cooking Oil                              for frying
                                                                                            
METHOD:
                                                                                                                                                                         Marinate chicken cubes with salt,garlic,white pepper,black pepper,vinegar and soya sauce.Refrigerate for  1/2 to 1 hour.For the batter ,beat egg whites and add flour,corn flour ,salt,and white pepper.Make a thick paste with the help of cold water.Dip chicken cubes in the batter and refrigerate for 15-20 minutes.Heat cooking oil in a wok on medium heat for 3-5 minutes and fry the chicken nuggets till golden .Place the nuggets on a tissue or absorbent paper.                      

PRESENTATION:

Serve hot with tomato ketchup and mayonnaise.

TIP:

Marinated chicken cubes can be frozen in an airtight container for 2-3 days.                                 

CHINESE CHICKEN PARCELS

CHINESE CHICKEN PARCELS:                           

                                                                         

INGREDIENTS:

Chicken Breast Fillets            1 kg
Salt                                        as per taste
Garlic (crushed)                     4 cloves
Ginger (julienne)                     2 tbsp
White Pepper Powder            1 tsp
Vinegar                                  4 tbsp
Soya Sauce                            4 tbsp
Spring Onions (chopped)        3-4
French Beans                          2 cups
Sugar                                      1 tbsp

METHOD:

      Marinate the chicken with salt, white pepper, garlic, sugar, soya sauce and vinegar.Keep aside for at least an hour.Cut butter paper into square pieces, slightly brushing each with cooking oil.Place each chickens fillet on it.Sprinkle ginger, spring onions and finely chopped beans on the chickens.Fold each square like an envelope with three corners at the centre to enclose the chickens fillings.Then fold each envelope into half to make a rectangle with a pointed parcel and secure with a tooth pick.In a wok, heat cooking oil for 3-5 minutes on medium heat.Deep fry the parcels for 2 minutes on each side.

PRESENTATION:

Arrange in a platter and serve hot.

TIP:

In case french beans are not available, any green beans or frozen french beans can be used.

CABBAGE RICE

CABBAGE RICE:

INGREDIENTS:                                                     

*   Basmati Rice (washed and soaked)     1 kg
*   Salt                                                     as per taste
*   Cabbage (finely chopped)                   1 medium
*   Green Chillies                                     4-6
*   Ginger (julienne)                                 1 tbsp
*   Mustard Seeds                                   1/2 tsp
*   Nigella Seeds                                     1/2 tsp
*   Black Pepper (freshly ground)            1 tsp
*   Mint Leaves (chopped)                      1 bunch
*   Cooking Oil                                       1/2 cup

METHOD:                                                              

      In a pot, slightly heat cooking oil on medium heat for 3-4 minutes.Add mustard and nigella seeds and when they pop, add cabbage.Stir-fry the cabbage for 3-4 minutes, add rice and stir well.Add salt, black pepper,green chillies, mint and ginger and mix well.Add 4 cups of water, mix well and cover and cook on medium heat.When the water dries, place the pot on a hot griddle, cover and simmer on low heat for 5-7 minutes.

PRESENTATION:                                                    

Garnish and serve hot.

TIP:                                                                    

For enhanced flavour, use chicken stock instead of  water in the same quantity.