Chicken Biryani

Chicken Biryani

INGREDIENTS:

1. Basmati Rice- 2cup
2. Tomato- 1 medium sized, chopped
3. Onion- 2 medium sized, thinly sliced
4. Ginger-garlic paste- 1 tbsp
5. Green chilli- 4, slit it
6. Mint leaves- 1/4 cup, finely chopped
7. Yogurt/Curd- 1/2 cup. Dilute to 1 cup by adding water
8. Chilli powder- 1/2 tsp
9. Turmeric powder- 1/2 tsp
10. Oil- 3 tbsp
11. Clove- 4 to 5
12. Cinnamon- 2 inch stick
13. Bay leaf- 1 to 2 (small)
14. Cardamom- 3
15. Coriander leaves- 1/2 cup, finely chopped
16. Salt as per taste

INGREDIENTS FOR MARINATION:

1. Chicken- 1/2 kg
2. Ginger-garlic paste- 1/4 tsp
3. Chilli powder- 1 tsp
4. Coriander powder- 1 tsp
5. Garam masala- 1/4 tsp
6. Curd- 1 tbsp
7. Salt- 1/2 tsp

HOW TO PROCEED:

1. First wash the chicken properly and drain excess water. Then marinate the chicken with the ingredients mentioned above for marination. Cover it and keep it aside for 30 minutes.
2. Wash and soak rice in water for 20 to 30 minutes.
3. Heat oil in a pressure cooker. Add clove, bay leaf, cardamom, cinnamon one by one. Then add onion, green chilly, mint leaves, coriander leaves. Sprinkle little salt and saute for about 1-2 minutes.
4. Then add ginger-garlic paste and saute it again till the pungent smell leaves.
5. Now add tomato and saute it till it turns soft
6. Now add the marinated chicken, chilli powder, turmeric powder and saute for 2-3 minutes.
7. Cover it and cook the chicken till it is 3/4th cooked.
8. Then add 1 cup curd (diluted- 1/2 cup cup+1/2 cup water).
9. Now add 2 or 3 cups of water and salt and allow it to boil. Once it starts boiling, reduce the flame and cook for 5 minutes.
10. Now drain the soaked rice and add it and pressure cook for 1-2 whistles.
11. Serve hot with raita.

INGREDIENTS FOR GARLIC RAITA:

1. Curd- 250 gm
2. Peeled garlic cloves- 5
3. Green chilli-1
4. Coriander leaves for garnishning
5. Garam masala- 1/4 tsp
6. Salt as per taste

METHOD:

• Finely chop garlic cloves, coriander leaves and green chilli.
• Fold all this into the curd until evenly mixed.
• Add salt and sprinkle garam masala and garnish with coriander leaves.
• Serve

Besan ka Cheela

Besan ka Cheela / Chickpea Flour Pancakes is a delicious Indian recipe served as a Breakfast. Find the complete recipe below.



INGREDIENTS:

1. Besan / Fram flour- 2 cups
2. Green chilly- 1
3. Ginger- 1 inch long piece
4. Tomato- 2 (medium sized)
5. Cauliflower- 1 cup
6. Coriander powder- 1tsp
7. Red chilly powder- 1/2 tsp
8. Coriander leaves- 1/2 cup chopped
9. Salt- as per taste

HOW TO PROCEED:

1. Grind tomatoes, green chilly and ginger together in a grinder and make paste.
2. In a bowl seive besan. Add 1 cup of water and make a smooth batter.
3. Now put the tomato paste. Grate cauliflower and add it into the batter and mix it well.
4. Put some more water in the mixture to make thick paste of it. Now add red chilly powder, coriander powder and salt. Add chopped coriander leaves and mix the batter for 5 minutes.
5. Cover the batter and leave it for 10 minutes. The batter is now ready.
6. Take a non-stick pan and heat a tea spoon of oil and spread it. Put 1 or 1/2 spoon of batter and spread it evenly on the pan. Now pour few drops of oil at the corners of the cheela. Cook the cheela on medium flame till the bottom layer turns golden brown in colour. Now flip it with the help of spatula and cook it till the other side also turns golden brown in colour.
7. Take it out on plate and serve with ketchup or coriander chutney.
8. Prepare all the cheelas in the same manner.

NOTE: 

* Spread the batter on the pan only when it is properly heated.
* If you do not want to add vegetables then you can prepare plain cheela by adding spices     according to your taste.

Red velvet cupcakes

Red velvet cupcakes

Preparation time: 15 minutes

Baking time: 15 to 20 minutes

Serving: 10 cupcakes




INGREDIENTS:

1. Flour / Maida- 1 1/4 cup
2. Baking powder- 1/4 tsp
3. Baking soda- 1/2 tsp
4. Salt- 1/4 tsp
5. Cocoa powder- 1 tbsp
6. Unsalted butter- 1/2 cup (should be at room temperature)
7. Powdered sugar- 3/4 cup
8. Eggs- 2
9. Vanilla essence- 1/2 tsp
10. Buttermilk- 1/2 cup. To make buttermilk take 1/4 cup milk + 1/4 cup curd and mix it well.
11. Red food colour- 1tbsp. We can use beet root juice also
12. Apple cider vinegar- 1/2 tsp. White vinegar can also be used but prefer apple cider vinegar.

HOW TO PROCEED:

1. Preheat oven to 180 degree celsius for 10 minutes
2. Take flour, baking powder, salt and cocoa powder and seive it thrice.
3. Take a bowl, add butter and sugar and beat until light and fluffy.
4. Now add egg (one by one) and beat well.
5. Add vanilla essence and beat until combined.
6. Take another bowl and whisk the buttermilk with the red food colour with the help of mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture.
7. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
8. Fill the cupcake tray and bake for 15-20 minutes or until the tooth pick inserted in the center comes out clean.

Chocolate Cake with Cream Cheese Frosting

Chocolate cake

Preparation time: 20 minutes

Baking time: 25 to 30 minutes




INGREDIENTS:

1. Flour- 1 cup
2. Unsweetened cocoa powder- 4 tbsp
3. Baking powder- 1/2 tsp
4. Powdered sugar- 1 cup + 4 tbsp
5. Eggs- 3
6. Unsalted butter- 1/2 cup + 2 tbsp (Butter should be at room temperature)
7. Chocolate essence- 1/2 tsp If chocolate essence is not there you can use vanilla essence. But I would suggest prefer chocolate essence.
8. Warm milk- 1/3 cup

HOW TO PREPARE:

1. Preheat oven to 180 degree celsius for 10 minutes.
2. Take flour, cocoa powder and baking powder and seive it thrice.
3. Take a clean bowl. Beat eggs and essence together. Beat it till you get stiff.
4. Take another bowl cream butter and sugar till light and fluffy.
5. Now add beaten egg to the cream mixture little at a time and mix it well.
6. Now fold in flour and add sufficient milk to bring the mixture to a dropping  consistency.
7. Pour the mixture into the 7 inch pan and bake at 180 degree celsius for 20 to 25 minutes. After 20 minutes check the cake by inserting knife/toothpick, if it comes out clear then your cake is done and if it sticks then keep it for another 5 minutes.
8. Now take out your cake and let it cool for sometime.

INGREDIENTS FOR CREAM CHEESE FROSTING:

1. Britannia- 1/2 cup cream cheese
2. Unsalted butter- 1/2 cup
3. Icing sugar- 1/2 cup
4. Vanilla essence- 1 tsp

METHOD:

1. Take a bowl and beat butter and sugar until fluffy.
2. Now add vanilla essence and cream cheese. Beat till light and fluffy. There should not be any grains.
3. Fill the piping bag and design your cake.

NOTE: While designing your cake with frosting make sure that the cake is cool. If your cake is not                  cool your frosting will melt.

Pavlova

Pavlova is a meringue-based dessert named after the Russian ballet dancer Anna Pavlova.It is a meringue cake with a crisp crust and soft, light inside, usually topped with whipped cream and fruit.The dessert is a popular dish and an important part of the national cuisine of Australia and New Zealand.

Pavlova

INGREDIENTS:

1. 4 large egg whites
2. 1 cup superfine or castor sugar
3. 1/2 teaspoon vanilla extract
4. 1 teaspoon white vinegar
5. 1/2 tbsp cornstarch 

TOPPING:

1. 1 cup heavy whipping cream
2. 1 and 1/2 tbsp granulated sugar
3. 1/2 tsp vanilla extract
4. Fresh fruits- Kiwi, strawberry or other fruit of your choice

METHOD:

1. Preheat oven to 130 degrees Celsius.
2.  Place rack in center of oven.  Line a baking sheet with parchment paper and draw 18 cm circle on the paper. 
3. Take a bowl and beat the egg white with electric mixer on medium speed. Beat it till the egg white hold soft peaks.
4. Now start adding the sugar, a tablespoon at a time, and continue to beat, on high speed, until the meringue holds very stiff and shiny peaks.Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers.
5. Now add vanilla extract, vinegar and cornstarch. with the help of rubber spatula, gently fold in.
6.  Spread the meringue inside the circle drawn on the parchment paper.
7. Bake for 60 to 75 minutes or until the outside is dry and a very pale cream color.
8. Turn the oven off, leave the door slightly open, and let the meringue cool completely in the oven.
9. Now before serving place the meringue gently on a serving plate. Whip the cream with the help of electric mixer until soft peaks form. Add sugar and vanilla.
10.  Spread the softly whipped cream into the center of the meringue. Arrange the fruit randomly or in a decorative pattern on top of the cream. Serve immediately as this dessert does not hold for more than a few hours.