Kung Pao Chicken

Ingredients:

• 1 pound skinless, boneless chicken breast halves - cut into chunks
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil, divided
• 2 tablespoons cornstarch, dissolved in 2 tablespoons water
• 1 ounce hot chile paste

Directions:

1. To Make Marinade: Combine 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. 
2. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. 
3. Cover dish and place in refrigerator for about 30 minutes.
4. To Make Sauce: In a small bowl combine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. 
5. Mix together and add green onion, garlic, water chestnuts and peanuts. 
6. In a medium skillet, heat sauce slowly until aromatic.
7. Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. 
8. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

"Now the tasty kung pao chicken is ready to serve"

Gobi Aloo

Ingredients:

• 1 tablespoon vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon minced garlic
• 1 teaspoon ginger paste
• 2 medium potatoes, peeled and cubed
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon garam masala
• salt to taste
• 1 pound cauliflower
• 1 teaspoon chopped fresh cilantro

Directions:

1. Heat the oil in a medium skillet over medium heat. 
2. Stir in the cumin seeds, garlic, and ginger paste. 
3. Cook about 1 minute until garlic is lightly browned. 
4. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. 
5. Cover and continue cooking 5 to 7 minutes stirring occasionally.
6. Mix the cauliflower and cilantro into the saucepan. 
7. Reduce heat to low and cover. 
8. Stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender.

"Now the tasty gobi aloo is ready to serve"

Chicken Makhani

Ingredients:

• 1 tablespoon peanut oil
• 1 shallot, finely chopped
• 1/4 white onion, chopped
• 2 tablespoons butter
• 2 teaspoons lemon juice
• 1 tablespoon ginger garlic paste
• 1 teaspoon garam masala
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 bay leaf
• 1/4 cup plain yogurt
• 1 cup half-and-half
• 1 cup tomato puree
• 1/4 teaspoon cayenne pepper, or to taste
• 1 pinch salt
• 1 pinch black pepper
• 1 tablespoon peanut oil
• 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
• 1 teaspoon garam masala
• 1 pinch cayenne pepper
• 1 tablespoon cornstarch

Directions:

1. Heat 1 tablespoon oil in a large saucepan over medium high heat. 
2. Saute shallot and onion until soft and translucent. 
3. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. 
4. Cook, stirring, for 1 minute. 
5. Add tomato sauce, and cook for 2 minutes, stirring frequently. 
6. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. 
7. Season with salt pepper. Remove from heat and set aside.
8. Heat 1 tablespoon oil in a large heavy skillet over medium heat. 
9. Cook chicken until lightly browned, about 10 minutes. 
10. Reduce heat, and season with 1 teaspoon garam masala and cayenne. 
11. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink.
12.  Stir cooked chicken into sauce.
13. Mix together cornstarch and water, then stir into the sauce. 
14. Cook for 5 to 10 minutes, or until thickened.

"Now the delicious chicken makhani is ready to serve"

Crab roast

Ingredients:

• Cleaned crab cut into half - 1 kg
• Coconut oil - 4 tbsp
• Chopped onion - 3 nos
• Chopped tomato - 3 nos
• Green chilli cut into half - 4 nos
• Ginger-garlic paste - 1 tbsp each
• Kashmiri chilli powder - 2 tbsp
• Turmeric powder - 1/2 tbsp
• Black pepper powder - 1/2 tbsp
• Curry leaves - 30 nos
• Salt to taste
• Normal water - 1/2 glass

Directions:

1. Heat oil in a thick bottomed pan and sauté ginger-garlic paste, onion, tomato and green chilli very well.
2. Add kashmiri chilli powder, turmeric powder, black pepper powder and curry leaves to above mixture and sauté until the oil separates from gravy.
3. Add cleaned crab pieces to gravy, mix well and add water. Add salt to taste and mix well. Allow the crab to cook in gravy for 15 to 20 minutes in low flame.
4. Once all the water is evaporated and the gravy thicken add 2 spoons of coconut oil. Mix well and switch off the flame.

"Now the tasty crab roast is ready to serve"

Mushroom Curry

Ingredients: 

• Button Mushrooms - 250gm
• Onion - 1(finely chopped)
• Tomatoes - 2big(finely chopped)
• Cumin Seeds - 1/2tsp
• Cloves - 2
• Turmeric Powder - 1/2tsp
• Chilli Powder - 1tbsp
• Garam Masala Powder - 1tsp
• Cumin Powder - 1/2tsp
• Coriander Powder - 1tsp
• Ginger Garlic Paste - 1tsp
• Green Coriander Leaves - finely chopped to garnish
• Curry Leaves
• Oil - 3tsp
• Salt to taste

Directions:

1. Wash the mushrooms well and wipe them well on all sides, with towel. then chop it into medium pieces.
2. Take a pan heat the oil, add the cumin seeds, cloves and cook till spluttering stops.
3. Now add the onion, and Saute onions till it becomes brown.
4. Add ginger garlic pastes, curry leaves and fry for 1min.
5. Add tomatoes and cook till tomatoes become mushy.
6. Add the turmeric powder, red chilli powder, cumin powder, coriander powder and garam masala powder, salt needed and stir to mix well and   cook for a few minutes.
7. Now add the mushrooms and stir fry till cooked, then add a little water and cook till the mushrooms are soft.
8. Garnish with chopped fresh coriander leaves.

"Now the tasty mushroom curry is ready to serve"

Coconut burfi

Ingredients:

• 250 gms finely grated coconut
• 250 gms sugar
• 150 ml water
• ghee for greasing plate

Directions:

1. Prepare syrup with sugar and water to 2 1/2 thread consistency.
2. Use method as shown in introduction.
3. Warm coconut in heavy saucepan, pour in the syrup.
4. Stir well and cook till soft lump forms.
5. Spread in a greased plate. Cool.
6. Sprinkle cardamom powder (optional).
7. Cut into squares, store in airtight container.

"Now the tasty coconut burfi is ready to serve"

Kaju barfi

Ingredients:

• 150 gm cashewnuts
• 400 gm sugar
• elaichi powdered
• silver foil (optional)
• 500 gm kova

Directions:

1. Dry grind the cashew
2. Mix kovaa (grated) and sugar
3. Heat in a heavy pan, stirring continuously.
4. Once the sugar dissolves, add the cashew (powdered) and elaichi
5. Cooking, constantly stir till soft lump is formed and does not stick to sides
6. Roll on a flat surface to desired thickness and apply silver foil.

"Now the delicious kaju barfi is ready to serve"