Chicken Broast

Ingredients for marination:
  1. Chicken with skin (cut into 8 pieces) 1
  2. Lemon juice 2 tbsp.
  3. Salt 1 tbsp.
  4. Red chilli powder 1 tsp.
  5. Milk 1/2 cup
Ingredients for batter:
  1. Eggs 2
  2. Red chilli powder 1 tsp.
  3. Flour 2 cups
  4. Salt 1 tsp.
  5. Mustard powder 1/2 tsp.
  6. Baking powder 1 tsp.
Ingredients for serving:

Method:

  • Marinate chicken with salt and lemon juice for 4-5 hours.
  • Put the chicken in a pan and cook on low heat for half an hour.
  • Close the fire.
  • Add milk and red chilli powder.
  • Keep aside for at least 15 minutes.
  • In a bowl mix flour, salt, red chilli powder, salt, baking powder and mustard powder.
  • Whisk eggs in another bowl.
  • Coat chicken pieces thoroughly in this flour.
  • Dip chicken pieces in egg.
  • Again coat with the flour.
  • Deep fry until golden brown.
  • Serve with fries, garlic raita and bread
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Sweet and Sour Mixed Vegetable Pickle

Ingredients:

  1. Cauliflower 1
  2. Carrots 2
  3. Raw mangoes 2
  4. Green chillies 8-10
  5. Onions seeds 1 tsp.
  6. Red chilli crushed 2 tsp.
  7. Turmeric 1/2 tsp.
  8. Salt 2 tsp.
  9. Sugar 2 tbsp.
  10. Vinegar 1 1/2 cup
  11. Water 2 cups

Method:

  • Cut all vegetables in small pieces.
  • Dissolve salt in water.
  • Pour over vegetables, except green chillies.
  • Cover and allow to stand in a cool place 12-18 hours.
  • Drain well.
  • Combine vinegar, sugar, green chillies and spices.
  • Bring to a boil
  • Add vegetables and cook for 3-4 minutes.
  • Leave the pickle to cool.
  • Once cool fill in an air tight jar and refrigerate.

Bohri Mutton Biryani

Ingredients:
  1. Mutton 1 kg.
  2. Green chillies paste 1 tbsp.
  3. Ginger garlic paste 2 tbsp.
  4. Potatoes 4
  5. Red chilli powder  2 tsp.
  6. Black cardamom 2
  7. Cinammon stick 1
  8. Cloves 5-6
  9. Black peppercorns  5-6
  10. Cumin seeds 1 tsp.
  11. Yogurt 1/2 cup
  12. Salt 2 tsp.
  13. Turmeric 1/4 tsp.
  14. Onion (sliced) 3
  15. Mace (powder) 1/4 tsp
  16. Nutmeg (Javartri powder) 1/4 tsp.
  17. Oil 1/2 cup
  18. Rice 1 kg.
  19. Whole garam masala (cloves 6, black cardamom 6, green cardamom 2, cinnamon 1 small piece,black pepper corn 6, cumin seeds 1tsp.)
  20. Saffron 1/8th tsp
  21. Kewra essence 1 tsp.
  22. Yellow food colour a pinch
  23. Green chillies 5-6
  24. Mint leaves 1/2 cup

Method:

  1. To Boil Rice: Soak rice for 30 mins.
  2. Boil water in a large pan.
  3. Add whole garam masala and salt.
  4. Put rice and boil till they are half done.
  5. Strain and keep aside.
  6. To make Mutton Masala: Heat oil in a pan.
  7. Add onions and fry till golden brown.
  8. Take them out from the oil.
  9. Spread them on kitchen towel.
  10. Leave them to cool.
  11. Crush them and keep aside.
  12. In the same pan add mutton, ginger garlic paste, red chilli powder, salt, turmeric, green chilli paste, black cardamom, cinammon stick, cloves, black peppercorns, cumin, crushed onions and chopped tomatoes.
  13. Mix and cook till tomatoes are soft and oil separates.
  14. Beat yogurt.
  15. Add yogurt, nutmeg and mace to the mutton.
  16. Cover and cook on low heat till mutton is tender, add little water if required.
  17. When the mutton is tender add potatoes and 1/2 cup water.
  18. Cover and cook till the potatoes are tender.
  19. In a pan put 1/2 of boiled rice then put mutton masala, sprinkle chopped mint leaves, whole green chillies and cover it with rest of the boiled rice.
  20. In a bowl dissolve yellow colour, saffron and kewra essence and sprinkle over the rice.
  21. Heat 2 tbsp. of oil and sprinkle on the biryani.
  22. Cover with lid, and on very low heat, put the biryani on dum (steam) for 10-15 mins.

Brownies

Ingredients:

  1. Eggs 6
  2. Sugar 1 1/2 cup
  3. All purpose flour 1 cup
  4. Cocoa powder 1 cup
  5. Butter (melted) 1 1/2 cup
  6. Baking powder 1 tsp.
  7. Salt 1/4 tsp.
  8. Milk 2 tbsp.
  9. Vanilla essence 2 tbsp.
  10. Walnuts 1/2 cup

Method:

  • Preheat oven to 180°C / 350°F.
  • Take two 7 inch by 3 inch rectangle baking pans or 8 inch square pan.
  • Grease the pan with little butter.
  • Sift together the flour, cocoa, baking powder and salt and set aside.
  • Place the butter into a saucepan and melt over a low heat.
  • Remove the saucepan from the heat.
  • Pour the melted butter in a large bowl.
  • Then using a rubber spatula, stir in the sugar.
  • Lightly beat the eggs and add to the mixture, along with the vanilla essence and walnuts.
  • Gently fold in the flour mixture and mix until all the ingredients are combined.
  • Pour the brownie mixture into the prepared pan, making sure it is spread evenly in the pan.
  • Bake in the oven for 18 – 20 minutes or until a toothpick inserted in the center comes out almost clean.
  • Leave the brownies in the pan to cool completely.
  • When cool,take out from the pan.
  • Cut into pieces and serve.

Spinach Raita

Ingredients:

  1. Yogurt 1 cup
  2. Spinach (blanched and chopped) 4 tbsp.
  3. Salt 1/2 tsp.
  4. Red chilli powder 1/2 tsp.
  5. Chat masala 1/2 tsp.
  6. Cumin seeds 1/4 tsp.
  7. Garlic (chopped) 3 cloves
  8. Whole dried red chillies 3-4
  9. Oil 1 tsp.

Method:

  • Whisk yogurt in a bowl.
  • Add salt, red chilli powder and chat masala.
  • Mix well.
  • Heat oil in a frying pan.
  • Add whole dried red chillies, garlic and cumin seeds.
  • Fry till garlic turns brown.
  • In a bowl put spinach, pour yogurt on top.
  • Then put the fried garlic, cumin and dried red chillies.
  • Serve.

Flan de leche

Ingredients:

  1. Egg yolks 10
  2. Sweet condensed milk 1can
  3. Fresh milk 1/4 ltr.
  4. Sugar 1 cup
  5. Vanilla essence few drops

Method:

  • In a bowl beat egg yolks.
  • Add condensed milk.
  • Whisk,then put milk and vanilla essence.
  • Whisk again till everything gets mixed thoroughly.
  • In a pan put sugar.
  • Cook on low heat till the sugar melts and starts to caramelize.
  • Pour the caramelized mixture in the mold.
  • Then put egg mixture on top.
  • Cover the top of the mold using an Aluminum foil.
  • Steam for 30-35 minutes.
  • Let it cool.
  • Refrigerate and serve.

Pasta with Barbecue Sauce

Ingredients for pasta:

  1. Spiral shaped macaroni 1 pk.
  2. Oil 2 tbsp.
  3. Cheddar cheese 2 tbsp.
  4. Mayonnaise 1 tbsp.
  5. Salt to taste
  6. Crushed red chillies 1 tsp.
  7. Jalapeno peppers ( For  Garnishing)

Ingredients for sauce:

  1. Oil 2tbsp.
  2. Onion 1
  3. Tomatoes 2
  4. Water half a cup
  5. Vinegar 1 tbsp.
  6. Chilli sauce 4 tbsp.
  7. Worcestershire sauce 2 tbsp.

Method for pasta :

  • First of all boil the macaroni.
  • Heat oil in a pan.
  • Add macaroni.
  • Then add cheese and mix it until the cheese is melted.
  • Put mayonnaise , salt and crushed chilli peppers.

Method for sauce :

  • Heat oil in a pan.
  • Add onions and saute until it gives a light golden brown colour.
  • Then put tomatoes and mix it till it forms a paste.
  • Add water , chilli sauce, worcestershire sauce and vinegar.
  • When sauce becomes little thick it means its ready to be served.
  • Top pasta with the sauce and add jalapeno peppers for garnishing.

Bohri Roast Chicken

Ingredients:

  1. Chicken 1 whole
  2. Salt to taste
  3. Onion 1
  4. Garlic paste 1 tbsp.
  5. Oil ¼ cup
  6. Macaroni 2 tbsp.
  7. Ginger paste 1 tbsp.
  8. Green chillies 10
  9. All spice powder (garam masala powder) 1/2 tsp.
  10. Coriander  1 bunch
  11. Almonds 15
  12. Milk 1 cup
  13. Yogurt 1 cup

For garnishing:

  1. Boiled eggs, 2
  2. Fresh coriander (chopped) 1 tbsp.

Method:

  1. Grind onion, ginger garlic paste, almonds, coriander and green chillies with yogurt into a paste.
  2. Add salt and garam masala powder.
  3. Marinade the chicken with the grinded paste and leave it for 24 hours.
  4. In a pan, put milk and marinaded chicken.
  5. Cook on low flame by covering with a lid till chicken is tenderized and sauce thickens.
  6. Add macaroni in it.
  7. In another pan heat oil, fry garlic paste and pour this mixture on top of the chicken.
  8. Take out in a dish garnish with boiled eggs and fresh coriander.
  9. Serve with bread or rice.