Chicken Fingers with creamy carrot dip


Ingredients for Chicken Fingers:
1 chicken breast cut into long pieces of 2 com thick
2 tsp garlic
1 inch ginger
2 dry red chili
salt to taste
4 tbsp cornflour
1 cup bread crumbs
Oil for deep frying

Method of preparation:
Ground garlic, ginger and red chilies to a fine paste. Add to chicken pieces. Add salt and allow it to rest for 2 hours.
Add water to cornflour and make a smooth bater. It should not be too water.
Heat oil in a pan. Dip the chicken pieces in cornflour , roll over bread crumbs and deep fry till done on both sides.
Enjoy hot with carrot dip.

Ingredients for carrot dip:
1/2 cup carrot grates
1/2 cup carrot cabbage grates
4 tbsp hung curd
1 tbsp mayonnaise
1 and 1/2 tbsp french salad dressing
1 tbsp sugar

Mix everything well. Carrot & Cabbage dip is ready to be served.

Spaghetti in White Sauce









Ingredients :
Handful of Spaghetti
1 whole garlic pod crushed
1 red capsicum cut into thin strips
1 small zucchini cut into thin slices
1 cup vegetables (cauliflower, beans and carrots)
2 tbsp oil oil
salt to taste
1/4Th cup shredded cheese
2 cups milk
1 tbsp flour
2 tbsp butter
Freshly ground black pepper powder
1 tbsp red chili flakes
1 tbsp chopped basil leaves
1 tsp oregano
1 tsp parsley
1 tbsp chopped black olives

Method of preparation:

Heat water in a wok. Add few drops of oil, pinch of salt and cook pasta till done.
Strain the water and set aside.

For the white sauce:
Heat butter in a pan. Add flour and cook for 2-3 minutes. Add Milk Slowly while whisking continuously till flour dissolves in milk completely.
Add salt to taste , black pepper powder and allow it to rest.

Heat Olive oil in a pan. Add crushed garlic and cook till brown. Add all the vegetables and cook till vegetables are done but still crunchy. Add cooked pasta to the pan and mix well.
Add chili flakes, basil leaves, oregano and black pepper powder.

Add the white sauce to pasta, olives and check for salt. Add grated cheese and allow it to melt. Server Hot.

Sizzler - Chicken Strips with Corn Cheese Cutlet in Hot and Sweet Garlic Sauce









Ingredients: Red Capsicum 3-4 medium size
½ cup corn
1/4th cup green peas
100 grams chicken breast cut into thin strips
1 tbsp curd
1 tsp tandoori chicken powder
1 cup mixed vegetables of choice (carrots, beans, capsicum, cauliflower)
1 onion cut into julians
1 cup boiled potato
1 small cheese cube
Crushed bell pepper
Salt to taste
Butter
2 cups cooked rice.
French Fries from 1 big potato

Ingredients for Sauce : ½ cup hot and sweet tomato maggi sauce
½ cup tomato puree
5-6 crushed garlic
Salt to taste
2 tbsp Maple syrup
1 tsp soy sauce
1 tsp fish sauce
1 tsp oyster sauce

Method of preparation: Cut red capsicum from its head. De seed and clean from inside.
Heat water in a pan. Add pinch of salt .Once water starts boiling, add Capsicum pieces and boil for 3 – 4 minutes. Take it out of water and allow it to cool. Keep aside.

Heat 1 tbsp oil in a pan. Add mixed vegetables , sprinkle salt and black pepper powder. Cover and cook till vegetables turn soft. Add cooked rice mix well and keep aside. Stuff the Capsicum with cooked rice. If rice is left over, you can put it in center of sizzler plate.

Boil corn in pressure cooker and slightly toss them with green peas in a pan with 1/4th tsp butter. Remember not to put extra butter as everything will be cooked again with butter on sizzler plate.

Marinate chicken with curd, tandoori chicken powder, little salt, blackpepper powder and tomato ketchup. Cook the marinates chicken in a pan by adding 1 tbsp oil till chicken is done.

Mash corn, grated cheese, mashed and boiled potato, salt if required (careful since most cheese available are already salty), crushed black pepper powder and 1 tsp cornflour for binding. Make small tikkis and shallow fry in oil. You can also tawa fry them . There is hardy any difference in taste.

Prepare the sauce by mixing and everything together and cooking for 4-5 minutes. Add cornflour if the sauce is too watery.

Setting the sizzler plate. Heat sizzler plate on medium flame. Add 1/4th tsp butter , add the onion julians and cook till it is soft. Move it to one side on plate.
Add 1/4th tsp butter again, add the corn and peas mixture and arrange it on the side.
Add butter again. Spread it well and put the stuffed capsicum pieces. Arrange it on the side.
Put the left over fried rice on the center. Arrange the corn cutlet on the side. Put the French fries over the peas and corn mixture.
Put the cooked chicken over the rice in the center.
By this time, your sizzler plate will be hot enough. Pour the sauce over the plate. The plate will start sizzling. Once the plate is hot enough, lift it from flame using a tong and place it on the wooden plate.
Serve the remaining sauce along with sizzler. Enjoy it hot.


Note: By making sizzler at home, you can definitelt control the amount of butter you consume. Instead of deep frying the french fries, you can simple toast them in tawa. It tastes equally great. Instead of chicken, you can put Paneer. I will post some paneer sizzler recipes later with a different kind of sauce. Paneer sizzler taste equally amazing.

Bottlegourd Juice




Bottlegourd juice has huge medicinal properties. Bottlegourd which is commonly known as doodhi or lauki holds an important place in India's list of Healthy vegetables. It keeps your stomach clean, keeps a check on your weight and is highy recommended for heart patients.

Ingredients to make 2 glasses of bottlegourd juice:
1 small bottlegourd
few mint leaves
pinch of salt
Juice of 1 lime
Pinch of roasted Jeera Powder

Method of preparation:
Blend everything is a blender. Strain the juice using a strainer.
Serve Immidiately.

Moong Daal Dhokla



Ingredients to serve 3 people:
1 cup moong daal soaked for 5-6 hours
1/2 cup curd
1/2 cup water
1 green chili
1/2 inch ginger
salt to taste
1/2 tsp soda-bicarb
1 packed fruit salt

For tempering:
2 tbsp oil
1 tsp mustard seeds
2-3 dry red chilies
1 green chili
1 tsp cumin seeds
5-6 curry leaves
2 tsp sugar dissolved in 1/2 cup water.

Method of preparation:
Gring moong daal along with ginger and green chilies to a fine batter.
Add curd, water, salt and mix well with a beater. Add soda-bocarb and allow the mixture to rest for half an hour.
Steam.
Grease the steaming plate with oil and set aside.
Heat water in a deep vessel . Once, you see the steam coming out of the vessel, add fruit salt to the batter.
You will see bubbles coming out. Immidiately pour the batter to the steaming plate and put the plate inside the vessel. Cover and cook for 15-20 minutes on medium flame.
Once dhokla is ready, take it out of the vessel and allow it to cool. Cut into square pieces.
For tempering, heat oil in a pan. Add hing, mustard seeds and curry leaves. Add the dry chillies.
Add the dhokla pieces to the pan. Sprinkle few drops of sugar water to keep dhokla moist.
Garnish with coriander leaves.

Doodh Daliya




Ingredients to serve 2 people:
1 cup broken wheat
1 tbsp ghee
2 cups milk
3 tbsp sugar
1 tsp chopped almonds
1 tsp raisins
1 green cardamom crushed
2 cups of water

Method of preparation:
Heat ghee in pressure cooker. Once ghee is hot, add broken wheat, almonds, raisins and cook on low flame for 2-3 minutes. Add water, close the lid and cook for two whistles.
Boil milk separately. Add the cooked daliya to it. Add sugar and cook for 4-5 minutes more till you get the desired consistency. Add crushed cardamom and serve hot.

Rawa Sweet Corn Dhokla


1 cup roasted rawa
½ cup curd
1 cup water
1 cup sweet kernel
1 green chilli
½ inch ginger
Salt to taste
1 tsp soda-bicarb
1 sachet fruit salt

For tempering:
2 tsp oil
1 tsp mustard seeds
3-4 dry red chillies
1 tbsp coriander leaves chopped
2 tbsp sugar
1/4th cup of water

Method to cook:
Boil sweet corn kernels in pressure cooker. Grind together with green chillies and ginger.
Mix rawa with curd and 1 cup of water. Add the corn mixture to it. Add salt and soda-bicarb and mix well. Allow the batter to rest for 15-20 minutes.
Grease the steaming plate with oil and set aside.
Heat water in a deep vessel . Once, you see the steam coming out of the vessel, add fruit salt to the batter.
You will see bubbles coming out. Immidiately pour the batter to the steaming plate and put the plate inside the vessel. Cover and cook for 15-20 minutes on medium flame.
Once dhokla is ready, take it out of the vessel and allow it to cool. Cut into square pieces.
For tempering, heat oil in a pan. Add hing, mustard seeds and curry leaves. Add the dry chillies.
Add the dhokla pieces to the pan. Add sugar and mix well. Sprinkle few drops of water to keep it moist.
Garnish with coriander leaves.

Kolatha Daali





1 cup kolatha daali (Chilke wale horsegram)
7-8 curry leaves
1 tsp mustard seeds
2 dry red chilies
1 tbsp oil
4-5 garlic pods crushed
salt to taste
2 and half cups of water
1 tomato chopped

Method to cook:

Heat oil in pressure cooker
Add mustard seeds and allow it to splutter.
add curry leaves and crushed garlic.
Add dry red chilies, chopped tomatoes and cook for a minute.
Add daal, water and turmeric powder.
Cover with lid and cook on high till you hear 1 whistle.
Lower the flame and cook for anothe5-7 minutes.
Switch off the flame and allow pressure tod rop.
Serve with Rice and Curry of your choice.