Thai Vegetable Curry

Ingredients:

• 3 medium size onion (julienne)
• 3-4 garlic cloves (finely chopped)
• 1/2 cup capsicum (cut in small cubes)
• 1/4 cup peas
• 1/2 cup potato (cut in small cubes)
• 1/2 cup carrot (julienne)
• 1/4 cup cabbage (julienne)
• 1/2 cup thai curry paste
• 1 tspn crushed red chili powder
• 1 tspn crushed black pepper
• Salt to taste
• 2 cup chicken stock
• 3 tbspn cornstarch
• 1/2 cup vegetable oil

Ingredinets for thai curry paste:

• 4 tbspn tomato paste
• 1 tspn mustard paste
• 1/2 tspn red chili powder
• 1/2 tspn coriander powder

Method thai curry paste:

Mix all the above ingredients in a mixing bowl and put in a bottle. Keep this curry paste in fridge and can be used within a week. You may also add preservative to keep it for long time.

Method:

1. In a large sauce pan, fry onions in the given quantity of oil on medium flame. Fry for at least 8 minutes until become light golden in color.
2. Now add garlic, curry paste and quarter cup water and let them cook for 4-5 minutes on low heat.
3. After that add veggies including capsicum, peas, potato, carrots and cabbage with black pepper, salt, stock and red pepper. Cook them together for at least 15 minutes so that they become tender.
4. In the end, add cornstarch to make gravy little denser. The quantity of cornstarch depends upon how much dense gravy you want. Cook veggies with corn starch for just 2 minutes.
   
5. Turn off the flame, and it is better to serve the delicious Thai curry in a sizzling dish with fried rice.

Pita Bread

Ingredients:

• 1 1/2 cup all purpose flour
• 1 tbspn yeast
• 1/2 tspn salt
• Pinch of sugar
• Normal water as required

Method:

1. Dissolve yeast and sugar in 1/3 cup of water and set aside for 5-10 minutes. When the bubbles come on the surface of mixture then the yeast is ready to use in dough.
2. In a mixing bowl, using your hands mix flour, salt and yeast mixture together.
3. Now add water to the flour and knead the dough. The dough is kneaded in the same fashion as you knead the pizza dough then leave the dough for at least 30 minutes so that yeast start its working.
4. After that make 2-3 pieces of dough and roll each of them to make flat bread.
5. Place the bread in baking dish and bake for 8 minutes at 200 degree centigrade, then turn on the upper burner and bake other side of bread for 3-4 minutes more. Take out the bread on turning into light brown in color.

Chicken Shawarma

Ingredients:

For Chicken:

• 2 breast pieces
• 2 tbspn ginger garlic paste
• 2 tbspn lemon juice
• Salt to taste
• 1/2 cup olive oil
• 1/2 tbspn red chili powder

For Chili Paste:

• 6-8 Dry red chilies
• 1 tspn garlic paste
• 1/2 tspn coriander powder
• 1/2 tspn cumin powder
• Salt to taste
• 1/2 cup olive oil

For Hummus:

• 1 cup boiled chick pea
• 4-5 green chilies
• 1 tspn garlic paste
• Salt to taste
• olive oil/water to make paste

Shawarma Sauce:

• 2 1/2 tbspn hummus
• 1 cup drain yogurt
• 2 tbspn lemon juice
• 1 tspn garlic paste

• Carrots (julienne as required)
• Beet root(julienne as required)
• Pickle cucumber(as required)
• Pita bread (as required)

Method:

Baking Chicken:
1. Marinate chicken breast in the ingredients shown for chicken and coat the marinate on chicken using your hands for at least 5 minutes.
2. After inserting chicken breast in skewer bake chicken at 180 degree centigrade for 20-30 minutes so that it become tender and turn into brown in color.

Chili Paste:
Blend all the ingredients of chili paste in hand blender so that a smooth paste would form.

Recipe for Hummus:
Similarly to make hummus blend all the ingredients of hummus in blender to make smooth paste.

Shawarma Sauce:
1. In a mixing bowl, pour hummus, yogurt, lemon juice and garlic paste and mix them together using whisker. Shawarma sauce is ready.

Assembling Shawarma:
1. Take a pita bread, put some shawarma sauce and chili paste in the center and add few pieces of baked chicken over it, in the end put some vegetables including pickle cucumber, beet root and carrot on it and then roll the bread.
2. Wrap the shawarma in butter paper to present in the serving platter.

French Potato Omelet

Ingredients:

• 3 large eggs
• 1/2 small potato – peeled and diced (1/4 inch cubes)
• 2 teaspoons butter
• 1 or 2 teaspoons chopped parsley
• 2 green chili (chopped)
• 1 tbspn milk
• 1 pinch salt
• Cheddar cheese as required
• Pepper – to taste

Method:

1. Melt butter on the heated pan and put potato in it and fry it till it becomes golden brown.
2. In a separate bowl beat eggs with salt, pepper and milk.
3. Add green chilies and parsley in it.
4. Now pour the egg mixture on the fried potato on low heat.
5. When egg starts to cook from sides add cheese on it and carefully fold the egg from the sides and roll it. Dish out the omelet when it becomes golden brown.

KFC Chicken

Ingredients:

• 1 Chicken breast (make 4 thin slices of it)
• 1 cup rice flour
• 1 cup corn flour
• ½ cup plane flour
• 1 tspn mustard powder
• 1 tspn black pepper
• 1 tspn salt
• ½ tspn Chinese salt
• 1 tspn chicken powder
• 1 tspn baking powder
• 2 eggs
• Oil for deep frying

Marination:

• 1 tspn black pepper
• 1 tspn salt
• 1 tbspn white vinegar

Method:
1. In a bowl mix well rice flour, plane flour, corn flour, mustard powder, salt, pepper, Chinese salt, baking powder and chicken powder ( best way is to cover the bowl and shake it well).
2. Marinate the chicken slices in vinegar pepper and salt and leave for 10 minutes.
3. In a separate bowl beat eggs, now fold the chicken slice in flour mixture, then in egg and again in flour mixture and leave for 2 minutes so that all the flour dust settle on the chicken slice.
4. Heat the oil gently in deep frying panand fry the chicken slices till it become golden brown and crust forms on it.

Serving:
Present it with tomato ketchup and chili garlic sauce and fries

Orange Chicken

For Chicken:

• 2 chicken breast (boneless and make small pieces)
• 1 cup rice flour
• 1 cup corn flour
• ½ cup plane flour
• 1 tspn mustard powder
• 1 tspn black pepper
• 1 tspn salt
• ½ tspn Chinese salt
• 1 tspn chicken powder
• 1 tspn baking powder
• 2 eggs
• Oil for deep frying

For Sauce:

• 1 tbspn orange zest
• 1 cup brown sugar
• 1/4 tspn crushed red pepper
• 2 cups water
• 2 tbspn orange juice
• 3 tbspn soy sauce
• 1/4 cup lemon juice
• 1/3 cup white vinegar
• 1/2 tspn ginger (finely chopped)
• 1/2 tspn garlic (finely chopped)
• 2 tblspn green onion (chopped)
• 3 tablespoons cornstarch

Method:

1. Take a sauce pan of good quality, pour water and all the sauces including soya sauce, vinegar, orange juices and lemon juice. Let the sauce mixture to cook for 5-8 mins on medium heat.
2. After that add orange zest, crushed red chili, ginger garlic and brown sugar to the mixture, mix them together and cook for 5-10 mins so that brown sugar dissolves in the mixture completely. After that cool the mixture to room temperature.
3. To cook chicken follow the recipe of KFC chicken as mentioned in blog.
4. Now in a sauce pan,pour the prepared sauce and when it boils add cornstarch mixture (mix corn flour in 1/4 cup water) to the sauce and when the sauce gets the desire thickness add all the chicken pieces. Cover the pan and let them cook together on slow heat for at least 5 minutes so that chicken pieces absorb the flavor of sauce. Delicious orange chicken is ready to serve.

Club Sandwiches

Ingredients

• 3 slices bread
• 1 chicken breast
• 4-5 slices beef
• 2 eggs
• 4 slices cheese
• Half cucumber slices
• 1 tomato slices
• Lettuce as required
• 1/4 cup mayonnaise
• 1/4 tsp black pepper
• 1/4 tsp white pepper
• Salt to taste
• 2 tbsp Worcester sauce

Method:

1. Cut chicken into long and thin slices. Apply white and black pepper, salt, Worcester sauce and mix them well and fry them in hot oil.
2. Apply mayonnaise on bread slices and heat the slices in pan, till they are golden from both sides.
3. Put salt, black and white pepper on beef slices and sauté them.
4. Boil the egg and make thin slices and pour some salt and black pepper on slices.
   
5. On bread slice first put lettuce, then chicken, cucumber and tomato slices and then put other bread slice, then beef, cheese slice, cucumber, egg ,mayonnaise and lettuce, close it with other bread slice.
6. Cut in triangles.

Tip: you can put tooth picks in center of sandwiches, to adjust the layers. You can also make these without beef if you don’t like to add beef.

Badami Chicken

Ingredients :

• 1 whole chicken,cut into small pieces
• 1 cup yogurt
• 6 onions, chopped
• 1 ginger
• 10 cloves of garlic
• 6 cloves
• 2 cinnamon
• cardamoms
• 10 cashewnuts
• 10 almonds
• 1 cup coconut milk
• ½ cup oil
• Salt to taste
• ½ tsp turmeric
• chilli powder to taste

Method :

1. Make a paste of the ginger, garlic, cloves, cinnamon, cardamom, cashews and almonds.
2. Heat oil in a big vessel, add the chopped onions. Fry them till they turn golden. Then put the ground masala and fry very well.
3. While frying this paste, add 3-4 tbsp of water you will notice that oil floats on top.
4. Now add the yogurt and the chicken.
5. Season it well with salt, haldi and chilli powder.
6. Cook for 10 mins, then add the coconut milk.
7. Cook till done, garnish with coriander leaves.

Potato cheese rolls

Ingredients:

• 2 medium russet potatoes
• 1 cup mashed paneer
• 1 teaspoon salt, adjust to taste
• 1 finely chopped jalapeno pepper (hari mirch)
• 1/4 teaspoon black pepper

For batter:

• 3 tablespoon all purpose flour (maida, plain flour)
• 5 tablespoons water

Also needed:

• Oil to fry

Method:

1. Mix flour and water together and make a thin, smooth batter and keep aside.
2. Peel the skin off the potatoes and shred them in a grater or food processor.
3. In a pan boil the water. After it comes to boil put the shredded potatoes in the water and let it boil for two to three minutes until they are just tender. Note: don’t over cook the potatoes they will become mushy, should be able to feel the shredded potatoes
4. Once cooked, drain the water and pour some cold water over the potatoes.
5. Gently squeeze the excess water out of the potatoes, again making sure to not make the shredded potatoes mushy.
6. Next mix shredded potatoes, mashed paneer, and jalapeno pepper, and salt together
7. Divide the potato mixture in about 24 equal parts and form them into bullet shape. Keep aside.
8. Heat the oil in a frying pan on medium high heat.
9. The frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, put one small piece of mixture in the oil, it should sizzle and come up right away.
10. Dip the potato rolls in the batter one at a time and slowly drop into the frying pan.
11. Turn them occasionally. Fry rolls until golden-brown all around.
12. Remove them with a slotted spoon and drain on a paper towel.
13. Serve them hot with your choice of tomato ketchup or coriander (hari) chutney or tamarind (imli) chutney. They also taste great as is.

Nan Khatai

Ingredients:

• 1/3 cup all purpose flour (plain flour or maida)
• 1/3 cup fine sooji or semolina
• 1/2 cup gram flour (besan)
• Pinch of baking soda (a little less than 1/8 teaspoon)
• 1/4 teaspoon green cardamon seed coarsely powder (ilaichi)
• 1/2 cup unsalted butter
• 2/3 cup sugar
• 1 tablespoon sliced almond
• 1 tablespoon sliced pistachio

Method

1. Pre heat the oven to 375 degree.
2. In a bowl, mix the all-purpose flour, gram flour, sooji, baking soda and cardamon powder and set aside.
3. Let the butter come to the room temperature (butter should be soft not melted)
4. Add butter and sugar in a mixing bowl and beat for two to three minutes until light and fluffy.
5. Add the flour mix to butter and sugar mixture and knead them together to make smooth dough.
6. Divide the dough into about 24 equal parts and make them into balls.
7. Press each ball between your palms lightly; every piece should be about 3/4″ in thickness.
8. With a sharp knife softly draw a tic-tac-toe design on the top and put few pieces of almonds and pistachios and press them into the dough gently.
9. Put Nan khatai on a lightly greased cookie sheet and bake at 375 degrees for about 13 to 15 minutes or until Nan khatai are lightly gold brown.
10. After they are lightly golden brown remove the cookie sheet from the oven. Let the Nan Khatais cool down for two to three minutes before taking them off the cookie sheet.