Shahi Tukda Recipe

Ingredients

Preparation Time : 10 mins | Cooking Time : 30 mins | Serves : 2
Recipe Category: Dessert | Recipe Cuisine: Indian

Milk - 3 cups
Bread - 5 slices
Saffron - 3 to 4 strands
Ghee - to toast
Nuts - 2 tbsp (Pista & Badams chopped finely)

For the sugar syrup:

Sugar - 1/4 cup
CWater - 1/2 cup

Method:

1. Strip off the corners of the bread and cut into small triangles, set aside.Soak saffron strands in warm milk, keep aside.Prepare sugar syrup by heating sugar and water in a pan until a syrup like consistency is formed.It should be thick and sticky thats all, dont need to check for string consistency etc.Keep aside.
2. Boil milk, add the saffron milk to it. Once it boils and shrinks to half, add the chopped nuts, bring to a boil and switch off.The mixture is called rabri.Refrigerate it till use.
3. Toast the bread with ghee in a non-stick tawa such that it becomes crisp.You can do them in batches. You can use ur oven or toaster too. It can deep fried in ghee too.
4. Soak each slice in the sugar syrup and arrange it in a plate.Then pour the rabri over the bread slices to soak well. Garnish with chopped nuts toasted in ghee. Serve chilled.

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Kerala Paratha(Porotta)

Ingredients

• Allpurposeflour
  All Purpose Flour (English) / Maida Maavu (tamil) / Maida Mavu (malayalam) / Maida Pindi (telugu) / Maida Hittu (kannada) / Maida (hindi) / Maida (Bengali) / Mando (Gujarati) / Maida (Konkani) / Maida (Marathi) / Maida (Oriya) / 
  
  for more details, click the name of the ingredient
   (Maida) - 2 cups
• WheatFlour
  Wheat Flour (English) / Gothumai Mavu / Chapathi Mavu (tamil) / Gothambu Podi (malayalam) / Godima Pindi (telugu) / Godhi Hittu (kannada) / Atta (hindi) / Atta (Bengali) / Ato (Gujarati) / Gova Pitti (Konkani) / Kaneek (Marathi) / Atta (Oriya) / 
  
  for more details, click the name of the ingredient
   - 1/4 cup
• Eggs
  Egg (English) / Muttai (tamil) / Mutta (malayalam) / Gruddu (telugu) / Motte (kannada) / Anda (hindi) / Endu (Gujarati) / Motto (Konkani) / Ande (Marathi) / 
  .
  for more details, click the name of the ingredient
   - 2 nos
• Milk
  Milk (English) / Paal (tamil) / Paal (malayalam) / Hallu (kannada) / Doodh (hindi) / Dudh (Gujarati) / Doodh (Konkani) / Doodh (Marathi) / 
  
  for more details, click the name of the ingredient
   - 1/2 glass
• Soda powder - 1/2 tsp or 1 tsp
• Sugar
  Sugar (English) / Sakarai (tamil) / Panjasara (malayalam) / Chakara (telugu) / Sakkare (kannada) / Cheeni / Shakkar (hindi) / Khand (Gujarati) / Peyndaar (Konkani) / Sakhar (Marathi) / 
  
  for more details, click the name of the ingredient
   - A little
• Salt
  Salt (English) / Uppu (tamil) / Uppu (malayalam) / Uppu (telugu) / Uppu (kannada) / Namak (hindi) / Laban / Noone (Bengali) / Meethu (Gujarati) / Meet (Konkani) / Mith (Marathi) / 
  
  for more details, click the name of the ingredient
   - As reqd
• Oil - As reqd
•                                              Directions
   
• 1)Mix together maida and wheat flour in a vessel.
• 2)Add oil and the rest of the ingredients and make a soft dough. Make sure to pat the dough hard on a clean surface to make it soft.
• 3)Cover the dough with a wet cloth for aleast 4 hrs.
• 4)Before making the porottas, knead the dough once again with hands.
• 5)On a clean surface, rub oil.
• 6)Make small balls off the dough and roll them out like chappathis but in oval shape.
• 7)Make pleats so as to look like a hand made paper fan.
• 8)Roll it holding on one end to form a round. This is done to get the layers. Then roll out to make it like a chappathi.
• :- Make sure to roll only on one side with the chappathi stick.
• 9)Put this on a pan on low flame till the kerala porotta (paratha) is ready.
• 10)Once done, use both hands and pat on the sides of the kerala porotta (paratha) to get the layers.
• :- kerala porotta (paratha) is ready.
• :- Serve kerala porotta (paratha) with beef or mutton or chicken curry

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Potato Chips

Ingredients

• veg oil
• potato(paper sliced)
• salt and chilly powder

Directions

1. Pour the vegetable oil into a plastic bag (a produce bag works well). Add the potato slices, and shake to coat.
2. Coat a large dinner plate lightly with oil or cooking spray. Arrange potato slices in a single layer on the dish.
3. Cook in the microwave for 3 to 5 minutes, or until lightly browned (if not browned, they will not become crisp). Times will vary depending on the power of your microwave. Remove chips from plate, and toss with salt (or other seasonings). Let cool. Repeat process with the remaining potato slices. You will not need to keep oiling the plate.

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Bhindi Masala

Ingredients

•	Ladyfingers (bhindi)	500 grams
•	Oil	4 tablespoons
•	Cumin seeds	1/2 teaspoon
•	Onions,sliced	2 large
•	Green chillies,slit	3-4
•	Red chilli powder	1 teaspoon
•	Coriander powder	1 tablespoon
•	Turmeric powder	1/2 teaspoon
•	Salt	to taste
•	Dry mango powder (amchur)	2 teaspoons

Method
Wash and dry the bhindi or wipe with a wet cloth. Cut both the ends and cut into two inch long pieces. Slit the pieces horizontally without cutting them into two.

Heat the oil in a kadai and add the cumin seeds. When they change colour, add the onions and saute till light golden. Add the green chillies and saute for half a minute.

Add the bhindi and sprinkle the red chilli, coriander and turmeric powders. Mix well. Cook covered over low heat stirring occasionally. Add the salt and amchur. When the bhindi is almost cooked, increase the heat and cook for two minutes.

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CHICKEN CHETTINAD RECIPE

Ingredients:


1kg Chicken
2 tsp Poppy seeds
1/2 Grated coconut
1 tsp Fennel seeds
1 tsp Coriander seeds
1/2 tsp Cumin seeds
6-8 no. Whole red chilies
1" stick Cinnamon
3 no. Green cardamom
2 no. Cloves
1/2 tsp Turmeric powder
1 no. Onion, large
2 tsp Ginger, chopped
2 tsp Garlic, chopped
1/2 Star anise
1 tsp Red chili powder
3 no. Tomatoes, medium
1 no. Lemon
10-12 no. Curry leaves
Fresh coriander Garnish.
1/2 cup Oil
Salt To Taste


How to make chicken chettinad:
Clean the chicken, remove the skin and cut into small pieces.
Chop the onions and tomatoes separately.
Roast the whole red chilies, grated coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds in oil and grind to a paste for 20mts along with ginger and garlic.
Heat oil in a vessel and fry the onions till golden, then add curry leaves and the ground paste and sauté for some time.
Add the tomatoes, red chili powder and turmeric powder and sauté.
Add the chicken, mix and cook for 5 minutes and then add 2 cups of water and lemon juice.
Cover and cook till the chicken is done.
Serve chicken chettinad hot garnished with coriander leaves and accompanied with boiled rice, rotis or tandoori naan .

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Pani Puri (local indian street food)

INGREDIENTS

FOR THE PURIS1/2 CUP FINE SEMOLINA (RAVA)
1/2 TBSP PLAIN FLOUR (MAIDA)
3 TBSP SODA WATER (BOTTLED)
SALT TO TASTE

FOR THE PANI1 1/2 CUPS CHOPPED MINT LEAVES (PHUDINA)
1 TBSP CHOPPED CORIANDER (DHANIA)
1/3 CUP TAMARIND (IMLI)
25 GINGER (ADRAK)
4 TO 5 GREEN CHILLIES
1 TSP ROASTED CUMIN SEEDS (JEERA) POWDER
1 1/2 TSP BLACK SALT (SANCHAL)
SALT TO TASTE

OTHER INGREDIENTS1 RECIPE KHAJUR IMLI KI CHUTNEY
1/2 CUP MIXED SPROUTS , BOILED
1/2 CUP BOONDI , SOAKED AND DRAINED

METHOD

For the puris

1. Combine the semolina, plain flour, soda water and salt to make a semi-stiff dough and knead well. Allow it to rest under a wet muslin cloth for 10 to 15 minutes.
2. Divide the dough into 40 equal portions and roll each portion into 37 mm. (1½") circles.
3. Place these circles under a damp cloth for about 5 minutes.
4. Deep fry in a kadhai in hot oil on a medium flame till they puff up and are golden brown (press each puri using a slotted spoon till they puff up in the oil).
5. Remove, drain on absorbent paper and store in an air-tight container.

For the pani

1. Soak the tamarind in ½ cup of water for approximately 1 hour. Strain out all the pulp through a sieve.
2. Combine this pulp with the remaining ingredients except the black salt in a blender and grind to a fine paste using a little water.
3. Transfer the paste into a large bowl and combine with 1 litre of water, the black salt and salt and mix well.
4. Chill for at least 2 to 3 hours after making so that all the flavours have blended properly.

How to proceed

1. Crack a small hole in the centre of each puri.
2. Fill with a little sprouts or boondi, then top a little khajur imli ki chutney, immerse it in the chilled pani and eat immediately.

Tips

1. You can use ragda instead of the sprouts or boondi.

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Broasted Chicken

Ingredients

4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
1 (4 lb) whole chickens

Directions:

• In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken.

• Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.

• Preheat oven to 250 degrees F (120 degrees C).

• Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.

• This is from foodsafety.gov.

Read more <a href="http://www.food.com/recipe/broasted-chicken-431518?oc=linkback">http://www.food.com/recipe/broasted-chicken-431518?oc=linkback</a>

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