RAVA SWEET[ GUJARAT ]

INGREDIENTS:-

1. Rava                   2 cups
   
2. Water                 6 cups
3. Lavang               3
4. Cinnamon           1"
5. Ghee                   1/2 cup
6. Cardamom          1 tsp
7. Nutmeg               2 drops

METHOD:-

• Fry rava until good aroma comes up.
• Heat 1 tbsp of ghee in the same pan, add cinnamon and lavang.
• Fry and add water, bring to boil and add sugar.
• Boil until sugar dissolves and rava little by little and stir.
• Cook on a slow flame for 2 minutes, sprinkle cardamom and remaing ghee.
• Brush ghee on a plate and spread rava sweet and cool it.
• Cut into traingular shape and serve.
  

MEXICAN BURITO BOWL

 

BURITTO BOWL

1. SPICED RICE

2. GUACAMOLE

3. TOMATO SALSA

4. CORN, BELL PEPPER SALAD

5. ONION, TOMATO MIX

6. BLACK BEANS

7. GRATED CHEESE

8. TORTILLA CHIPS

9. FRESH CREAM

ORIENTAL SAUCE

 INGREDIENTS:

1. Tomatoes              6 medium                           
2. Green chilies        5
3. Coriander leaves  handful
4. Salt                       1 tsp
5. Oil                        2 tbsp
6. Peppercorns          2
7. Bay leaf                1
8. Onion                    1
9. Garlic                    10
10. Ginger                   1/2"
11. Tabasco                 1 tsp
12. Water                     5 cups

METHOD:-

• Wash tomatoes and slit the skin lightly and keep it aside.
• Chop onion, garlic, ginger, chilies and coriander leaves.
• Boil water and put tomatoes and cook for 2 minutes.
• Cool the tomatoes and remove skin, and grind it.
• Strain the tomatoes and extract the pulp and keep it aside.
  
  
  
  
• Heat oil in a kadai, add bay leaf, saute onion, green chilies for a minute.
• Add ginger, garlic, peppercorns fry for a minute.
• Fry until good aroma comes out, add salt and tomato pulp.
• Cook on a low heat for 20 minutes with closed lid.
• Add tabasco and stir, check salt and add if necessary.
• Garnish with coriander leaves and serve with ranchers fried chicken.

RANCHERS FRIED CHICKEN

 INGREDIENTS:-

1. Chicken             4 legs, 4 breasts
2. Eggs                  3 nos
3. Bread crumbs    250 gms
4. Salt                    3 tsp
5. Pepper powder  2 tsp
6. Maida flour        1 cup
7. Worcester sauce  2 tbsp

METHOD:-

• Wash the chicken pieces and drain water, keep it dry.
• Marinate the chicken pieces with 2 tsp of salt, 1 tsp of pepper powder, and worcester sauce for 2 hours, keep it in frigde.
• Mix maida flour, 1 tsp of salt, and 1 tsp of pepper powder.
• Beat eggs and keep it aside.
• Roll the chicken in flour and keep it aside for 10 minutes.
• Dip the chicken piece in beaten eggs and then coet in bread crumbs.
• Let it stay for 1 hour. Heat oil in a kadai, add more oil to immerse the chicken.
• Deep fry on low heat for 20 minutes, 2 pieces or three at a time.
• Turn frequently, so that it will fried evenly on all sides.
• Serve with oriental sauce, french fries and mayonaise.

CHETTINAD CHICKEN GRAVY

INGREDIENTS:-

1. Chicken                1 kg

FOR GRINDING:-

1. Cardamom             4
2. Cinnamon              1"
3. Cloves                    5
4. Kalpasi                   1"
5. Curry leaves           handful
6. Ginger                    2"
7. Garlic                     10
8. Fennel seeds           1tsp
9. Cumin seeds           1 tsp
10. Coriander seeds      1 tbsp
11. Red chilies             20
12. Pepper corns           1 tsp
13. Poppy seeds            1 tbsp
14. Coconut                   1 cup
15. Small onion             1 cup
16. Cashewnuts             20
17. Roasted gram          3 tbsp
18. Oil                           2 tbsp

• Fry the above ingredients in oil and grind to a smooth paste.

FOR GRAVY:-

INGREDIENTS:-

1. Oil                                 1 cup
2. Bay leaf                         1 big
3. Star Anise                      2
4. Cinnamon                      1"
5. Cloves                            5
6. Cardamom                     4
7. Marati moggu                2[dagadphull]
8. Fennel seeds                  1 tsp
9. Small onion                   1 cup
10. Curry leaves                   handful
11. Ginger-garlic paste         2 tsp
12. Tomatoes                        4 nos
13. Turmeric powder             1/4 tsp
14. Chilly powder                  2 tsp
15. Coriander powder            1 tbsp
16. Garam masala powder     1 tsp
17. Salt                                   4 tsp
18. Coriander leaves              handful

METHOD:-

• Wash chicken and drain water completely.
• Cut onion, tomatoes, and coriander leaves.
• Heat oil in a kadai, splutter fennel seeds, add marati moggu, cinnamon, star anise, kalpasi, cardamom, and cloves.
• Add onion, and curry leaves, ginger-garlic paste and saute well.
• Add tomatoes and fry and cook until mashed.
• Add garam masala powder, chilly powder, coriander powder, salt and ground masala.
• Cook till the raw flovour is gone.
• Add chicken and cook slowly till tender on low heat for 45 minutes.
• Garnish with coriander leaves, serve with chapati, idly, dosa.

BRINJAL, POTATO AVIAL

 INGREDIENTS:-

1. Brinjal                  10
2. Potato                   5
3. Onion                   1 big
4. Tomatoes             2 big
5. Salt                      3 tsp
6. Turmeric             1 tsp
7. Water                  4 cups
8. Oil                       for frying

FOR GRINDING:-

1. Coconut               1/2 cup
2. Cashew nuts         15
3. Poppy seeds         1 tsp
4. Garlic                   20
5. Ginger                  1"
6. Small onion          15
7. Ani seeds              1 tsp
8. Jeera                      1 tsp
9. Green chilies         10
10. Cinnamon             1"
11. Cloves                   5
12. Cardamom            4

FOR SEASONING:-

1. Oil                         3 tbsp
2. Cinnamon             1"
3. Cloves                   5
4. Star anise              1
5. Ani seeds              1 tsp
6. Jeera                      1 tsp
7. Curry leaves          little
8. Red chilies            5

METHOD:-

1. Cube onion, and potaotes, cut brinjal lenght wise, and soak in water.
2. Cut tomatoes, Grind masala to a smooth paste.
3. Heat oil and fry potatoes, and brinjal till crisp, separately and keep it aside.
4. Heat 3 tbsp of oil in a kadai, add seasonings and fry.
5. Add onion and fry for a minute, add tomatoes and cook on a low heat.
6. Mash tomatoes and add masala paste, add fried potatoes and brinjal.
7. Add turmeric, salt and water and mix well.
8. Bring to boil once and reduce the flame and cook for 10 minutes.
9. Stir in between, cook until thick and till gravy consistency.
10. Serve with rice, appam, dosa.

PINEAPPLE WINE

 INGREDIENTS:-

1. Pineapple                 1 medium
2. Water                        3 cups
3. Sugar                        3 cups[optional]
4. Instant yeast             1 pinch
5. Egg white                 1

METHOD:-

• Cut piineapple into pieces, and grind it.
• Beat egg white, take a glass bowl or stainless steel bowl.
• Add pineapple, egg white, sugar.
• Warm water, add it to pineapple, and add yeast and mix well.
• Leave for three days. Strain and bottle.
• Use it after 10 days.

MUSLIM BIRYANI-2

  INGREDIENTS:-

1. Chicken                400 gms
2. Biryani rice          400 gms
3. Potato                   4 nos
4. Onion                   4 nos
5. Mint leaves           handful
6. Coriander leaves   handful
7. Lemon                   1 big
8. Chilly powder       1 tbsp
9. Dhania powder      1 tbsp
10. Cumin powder       1 tbsp
11. Salt                        5 tsp
12. Orange color         1/2 tsp
13. Water                     4 cups
14. Curds                     1 cup
15. Milk                       1/4 cup

FOR GRINDING:-

1. Cinnamon              1"
2. Cloves                   5
3. Cardamom            5
4. Garlic                    10
5. Ginger                   1"
6. Pepper                   5

FOR SEASONING:-

1. Oil                        1/2 cup
2. Cinnamon             1"
3. Cloves                   5
4. Cardamom            5
5. Pepper                   5

METHOD:-

• Wash chicken, Slice onion, chop mint and coriander leaves.
• Peel potatoes and cut into 12 pieces. Grind masala. Wash rice and soak.
• Soak potatoes in orange color, mixed in 1 cup of water. Soak orange color in little milk.
• Heat oil in a pressure pan, fry onion until dark brown and crisp.
• Remove from oil and set aside, fry the masalas, cinnamom, cloves pepper and cardamom.
• Add chicken and fry till moisture evaporates.
• Add dhania powder, cumin powder, chilly powder, and ground masala paste.
• Cook on slow fire. Add some fried onions, lime juice, curds and mix well.
• Add mint, coriander leaves, potatoes,2 tsp of salt, potato soaked orange water.
• Stir and bring to boil, reduce the flame and cook till chicken is tender.
• In a heavy bottomed vessel cook rice, add 3 cups of water, 2 tsp of salt.
• Bring to boil once and reduce flame, cook the absorbed.
• After the cooked till tender add the rice on top, add fried onions.
• Sprinkle milk on rice, Pour orange color from the side.
• Close a lid and put on weight, Place a tawa on stove and keep the pan over it.
• Cook on a slow fire for 15 to 20 minutes. Lift from base and serve.
• Serve with boiled eggs,m raitha and chicken curry.

ROTI [PUNJABI]

 INGREDIENTS:-

1. Wheat flour           1 cup
2. Salt                        1/2 tsp
3. Water                     1/4 cup

METHOD:-

• Mix wheat flour, salt, and water to a smooth dough.
• Keep it aside for 2 hours in a hot box.
• Make small lemon sized balls and press like puri.
• Heat tawa, roast the chapati lightly on one side and turn.
• Fry till light brown, and fry the other on open fire until it puffs up.
• Do all the chapati and serve with any curry, sliced onion, cucumber.

TEA EGGS

 INGREDIENTS:-

1. Eggs             6                     
2. Tea bag         1
3. Water            1 liter

METHOD:-

• Arrange eggs in a pan , add water and drop tea bag and boil.
• Bring to boil once and simmer for 10 minutes on low flame.

EGG PANCAKE

INGREDIENTS:-

1. Eggs                     4
2. Wheat flour          1 cup
3. Onion                    1
4. Tomato                  1
5. Potato                    1
6. Carrot                     1
7. Green chilies          5
8. Turmeric                 1/2 tsp
9. Coriander leaves     handful
10. Ginger-garlic paste 1 tsp
11. Garam masala         1 tsp
12. Salt                          1 tsp
13. Water                       1 cup
14. Baking powder        1/2 tsp
15. Butter                       4 tbsp

METHOD:-

• Beat eggs, cut all the vegetables to small pieces, chop coriander leaves.
• Mix all the ingredients to a batter.
• Heat tawa, melt 1 tbsp butter, pour a ladleful of batter.
• Roast on one side, and turn other side and roast.
• Serve with tomato chutney, any gravies.

PUNJABI PALAK PANEER

 INGREDIENTS:-

1. Palak             2 bunches
2. Paneer           1 packet
3. Onion            2 nos
4. Tomatoes       3 nos
5. Ginger           1"
6. Garlic            10 pods
7. Green chilies  5 nos
8. Cumin seeds  1/2 tsp
9. Fennel seeds  1/2 tsp
10. Turmeric        1/2 tsp
11. Butter             2 tsp
12. Oil                  1/2 cup
13. Salt                 3 tsp
14. Garam masala 1 tsp
15. Hing                1/2 tsp
16. Chilly powder 1 tsp

METHOD:-

• Clean and soak palak for 1 hour, wash for 3 times and drain water completely.
• Grind palak to a smooth paste. Cut 1 onion, tomatoes, paneer to small pieces.
• Grind 1 onion, 1 tomato, ginger, garlic, and chilies separately.
• Heat oil in a pressure pan fry paneer and keep it aside.
• Add cumin and fennel seeds, hing and fry, saute onion till translucent.
• Add tomatoes and fry for a minute, add the ground onion paste, salt, chilly powder, and turmeric.
• Fry till good aroma comes out, and oil separates.
• Add ground palak, water, and cook for 2 whistles.
• Cool down and add fried paneer, butter to it.
• Serve with roti, chapati.

VEG PAN CAKE

 INGREDIENTS:-

1. Wheat flour           3 cups
2. Instant yeast          1 tbsp
3. Carrot                    1
4. Capsicum              1
5. Potato                    1 big
6. Onion                    1 big
7. Tomato                  1 big
8. Green chilies         4
9. Coriander leaves   handful
10. Mint leaves           handful
11. Turmeric               1 tsp
12. Chilly powder       2 tsp
13. Salt                       3 tsp
14. Oil                        for roasting
15. Water                   5 cups

METHOD:-

1. Warm up water, cut all the vegetables into small pieces, chop coriander, mint laeves.
2. In a mixing bowl add wheat flour, yeast, warm water and mix.
3. Keep it aside for 2 hours, add vegetables, and other ingredients, except oil, mix thoroughly.
4. Heat a seasoning pan or an omelete pan, or appam pan, pour a ladleful do not spread.
5. Bake on sim flame and turn over when it is done on one side.
6. Brush oil on top, serve with tomato chutney, sauce.

KHOVA- PEAS PALYA [PUNJABI]

 INGREDIENTS:-

1. Khova              1 cup
2. Fresh peas        1 cup
3. Onion               2
4. Tomatoes          3
5. Cashew nuts     15-20
6. Sesame seeds    1 tsp
7. Badam               10
8. Raisins               10-12
9. Chilly powder    2 tsp
10. Garam masala    1 tsp
11. Milk                   1 cup
12. Curd                   1 cup
13. Oil                      1/4 cup
14. Salt                     1 1/2 tsp

METHOD:-

• Rub khova to a smooth paste, cut onion, tomatoes. Chop nuts.
• Fry cashew nuts, badam, raisins in ghee. Dry fry sesame seeds and powder.
• Boil peas, whip curd with milk, and turmeric powder.
• Heat oil and fry onion till light brown, add tomatoes and fry.
• Mash tomatoes, add salt, chilly powder, sesame powder and mix.
• Add boiled peas and whipped curd and cook on slow flame and bring to boil.
• Add khova, fried cashew nuts, badam, raisins and mix.
• Serve with chapati.

ALOO KOFTHA CURRY [PUNJABI]

 INGREDIENTS:-

1. Potatoes                  6 nos
2. Bengal gram flour   1 cup
3. Water                       1 + 1/2 cups
4. Cashew nuts            12
5. Salt                          2 tsp
6. Chilly powder         2 tsp
7. Garam masala         1 tsp
8. Dhania powder       1 tsp
9. Cmin powder          1 tsp
10. Onion                      2
11. Tomatoes                2
12. Curd                       1 cup
13. Oil                          for frying
14. Coriandervleaves   handful

METHOD:-

• Wash potaoes and boil, peel and mash. Make small balls.
• Cut cashewnuts and fry in oil, insert a nut in each ball.
• Mix bengal gram flour, salt, 1 cup of water and mix to a smooth batter.
• Dip each ball in the batter, heat oil to a piping hot and reduce the flame.
• Deep fry the balls till crisp, and keep it aside.
• Grind onion, tomatoes separately, Whip curd, chilly powder, garam masala together.
• Heat oil, splutter cumin seeds, add onion paste and fry for a minute.
• Then add tomato paste and fry and add the curd paste, water, turmeric and bring to boil.
• Cook on a low flame for 10 minutes. Add the kofthas and boil for 2 minutes.
• Garnish with coriander leaves, serve hot with roti, naan, chapati.

URAD DHAL THOVVE [PUNJABI]

  INGREDIENTS:-

1. Urad dhal              1 cup
   
2. Onion                    2
3. Tomatoes              2
4. Ginger                   1"
5. Garlic                    12 pods
6. Salt                        1 tsp
7. Chilly powder        1 tsp
8. Garam masala        1 tsp
9. Turmeric                1/2 tsp
10. Ghee                       1 tbsp
11. Cardamom              2
12. Cloves                    4
13. Cinnamon              1"
14. Pepper                    20
15. Green chilies          4
16. Coriander leaves    for garnishing
17. Water                     2 cup

METHOD:-

• Cut onion, tomatoes, pound ginger, garlic, chop coriander leaves.
• Wash and soak the dhal for 2 hours.
• Heat ghee in a pressure pan, season with cinnamon, cardamom, cloves, and pepper corns.
• Fry onion, chilies, turmeric for a minute. Add tomatoes, salt.
• Add soaked dhal and fry for 2 minutes, add water and cook for 2 whistles.
• Garnish with coriander leaves. Serve with rotis.

KABUL CHANNA USILE [PUNJABI]

 INGREDIENTS:-

1. Channa dhal        1 cup
   
2. Onion                  1
3. Tomato                1
4. Green chilies       4
5. Salt                       1 tsp
6. Chilly powder      1 tsp
7. Turmeric              1 tsp
8. Dhania powder    1 tsp
9. Lemon juice         1 tsp
10. Garam masala      1 tsp
11. Soda                     1/2 tsp

FOR SEASONING:-

1. Cumin seeds         1 tsp
2. Fennel seeds         1 tsp
3. Bay leaf                2
4. Ginger                   1"
5. Oil                         2 tbsp

METHOD:-

• Soak channa dhal for 8 hours, slice onion, chop tomatoes.
• Pressure cook channa dhal for 5 whistles with salt and drain water completely.
• Heat oil add the seasoning,  splutter cumin, and fennel seeds.
• Pound ginger and add to it, add onion, green chilies and fry.
• Add tomatoes, salt, chilly powder, soda, lemon juice and fry.
• Finally, add the cooked channa dhal and mix everything.
• Garnish with coriander leaves. Serve with rice.

RAISINS CURD VADA [PUNJABI]

 INGREDIENTS

1. Urad dhal           1 cup
   
2. Raisins               20
3. Coconut              1 tbsp
4. Ginger                 1"
5.  Curd                   2 cups
6. Cumin powder    1 tsp
7. Salt                      2 tsp
8. Pepper powder     1 tsp
9. Chilly powder      1 tsp
10. Green chilies        4
11. Coriander leaves   handful  
12. Oil                        for frying
13. Bhoondhi              1 cup

METHOD

• Soak dhal for 8 hours, drain water and grind to a smooth paste.
• Cut green chilies, grated ginger, and coconut, chop coriander leaves.
• Mix with the batter adding salt, pepper powder, raisins, and keep it aside for 1 hour.
• Whip curd, add little water, salt and mix.
• Heat oil in a kadai to piping hot, reduce the heat and take handful batter in the right hand.
• Moist little water on left palm and put the batter, make a hole in the middle.
• Transfer to right hand and drop into the oil, fry on both sides till crisp.
• Cool the vadas for a while and soak in curd for 2 hours.
• Sprinkle cumin, chilly powder on top and serve.

SWEET PULAO [PUNJABI]

 INGREDIENTS:-

1. Basmathi rice           1 cup
   
2. Cumin powder          1/2 tsp
3. Cardamom powder   1/2 tsp
4. Ghee                          1 tbsp
5. Butter                         1 tbsp
6. Sugar                          1/4 cup
7. Cashew nuts               20 tsp
8. Badam                        20
9. Pista                            20
10. Raisins                        20
11. Cloves                         5
12. Turmeric                     1/4 tsp
13. Salt                             2 tsp
14. Pepper powder            1/2 tsp

METHOD:-

1. Cut cashew, badam, pista to small pieces.
2. Heat butter in a pressure pan, add cloves, cardamom, cumin powder and fry.
3. Wash rice and add to the pan and fry for 1 minute.
4. Add water, pepper powder, salt, sugar and mix.
5. Bring to boil and close the lid and put weight and cook for 2 whistles.
6. Heat ghee in seasoning pan and fry the nuts, and raisins.
7. Open the lid and sprinkle the nuts , raisins and serve hot.

PEANUT BUTTER

 INGREDIENTS:-

1. Groundnut        1 cup              
2. Powder jaggery   1/2 cup
3. Groundnut oil      1/4 cup

METHOD:-

• Dry roast groundnut until the skin changes its color.
• Cool down for 1 hour, grind with jaggery to a smooth paste.
• Add oil and whip for 2 or 3 times.
• Transfer to another glass bowl and serve with bread, chapati.