Sweet Corn paneer Kofta

Sweet Corn paneer Kofta

Ingredients:

Sweet Corn Kernels - 100 gms
Paneer - 50 gms, crumbled
Potatoes - 2, boiled, peeled, mashed
Cashewnuts - 10, broken
Cashewnut Paste - 1/2 tsp
Tomato Puree - 100 gms
Red Chilli Powder - 1 tsp or as per taste
Pepper Powder as per taste
Onion - 2, finely chopped
Saunf - 1 tsp
Green Chillies - 3, chopped
Garam Masala Powder - 1 tsp
Maida - 2 tblsp
Turmeric Powder - 1/4 tsp
Coriander Leaves - few
Ginger Garlic Paste - 2 tblsp
Oil as required
Salt as per taste
Method:

1. Bring a pan of water to boil.
2. Add the sweet corn kernels and soak them for 5 minutes.
3. Drain and grind the corn once in the mixie.
4. Combine the paneer, potatoes and corn in a bowl.
5. Add salt, saunf, half of the green chillies, cashewnuts, coriander leaves, maida and garam masala powder.
6. Mix well and make small balls of this mixture.
7. Heat oil in a frying pan.
8. Deep frying the prepared balls till golden and remove.
9. Keep aside.
10. In a separate pan, heat a little oil.
11. Saute the onions till golden.
12. Add ginger garlic paste, remaining green chillies, turmeric powder, pepper powder, tomato puree and salt.
13. Mix well and cook till oil starts to separate.
14. Add the cashewnut paste and enough water.
15. Bring to a boil.
16. Add the prepared balls and simmer for a minute.
17. Garnish with coriander leaves.
18. Serve hot with rice or naan.

Egg Fried Rice Recipe

Egg Fried Rice Recipe

Ingredients

3 cups cooked rice
4 eggs, beaten well
1 onion, chopped finely
1/2 cup boiled peas
1/4 cup finely chopped french beans, boiled
1/4 cup carrots, chopped and boiled
1" ginger, grounded
4 garlic flakes, grounded
3 green chillies, chopped finely
1/2 tsp turmeric powder
1 tsp red chilli powder
1/2 tsp garam masala
2 tbsp oil
salt as per taste
chopped coriander leaves for
garnishing
1 tsp soy sauce (optional)

Method

1. Heat oil in a pan. 
2. Fry onion till golden brown.
3. Add ginger-garlic paste and green chillies, simmer for a minute.
4. Add turmeric powder, red chilli powder and simmer for 2 minute.
5. Add the beaten eggs and stir continuously till well set (for about 5 min).
6. Add chopped and boiled vegetables and stir for 2 minutes.
7. Add Salt and garam masala. 
8. Add cooked rice and mix it well.
9. If soy sauce needed add it and stir once again. 
10. Cover the pan and let it cook for 5 minutes
11. Garnish with coriander leaves. 
12. Serve hot.

Easy Home Made Cake Recipe

Easy Home Made Cake Recipe

Ingredients

Plain flour - 1 and 1/2 cup
Powdered sugar - 1 cup
Egg - 1
Refined oil or plain butter - 1/2 cup
Baking soda - 1 tsp
Milk - 1 cup
Vanilla essence - 1 tsp

Method

Mixture Preparation
1. Beat the egg very well until it becomes lighter and looks like double the original quantity. (As you do while making omlete )
2. Mix sugar and oil together and stir them pretty hard till the mixture becomes light and fluffy.
3. Add the beaten egg to this mixture. Mix well to blend all ingredients thoroughly.
4. Now prepare a mixture of plain flour (maida) and baking powder and sieve it to avoid any lump.
5. Now gradually add this maida mixture, to the batter prepared by mixing sugar, oil and egg.

Note: As you stir the mixture, it will become dense. Add some milk in small amount to make it smooth. Keep on repeating the process of adding maida and then milk as required, till batter is well blended (It should look fluffy/ soft).
6. Add Vanilla essence to the batter and again blend thoroughly.

Cake Preparation

7. Grease the baking tin (or cake tin) with oil and dust it by sprinkling maida over greased surface evenly.Note: Use baking tin of 6 inch in diameter, so that it can easily get into the pressure cooker.8. Pour the mixture into the greased baking tin.Note: Baking Tin should be made of Aluminium9. Heat the presure cooker on high heat for 2 minutes.

Caution: If baking tin comes into direct contact of the base 

of cooker, it can harm ( overbake ) the cake.

10. Now put the cake tin containing the cake batter, inside on cooker dish.( Do not put water inside the pressure cooker)
11. Close the cooker lid and do not put the whistle on the lid.Lower the flame from high to low after 2 minutes.
12. Let it cook for 40 minutes, then switch off the heat. Do not open the lid immediately.
13. After 10 minutes open the lid to check whether the cake is done. Put a skewer inside the cake.
14. If the mixture will not stick on it, means that cake is done.

Note:

You can make the cake without egg. Just add 1/2 cup refined oil more.
Make sure that you stir it pretty hard, till you find air bubble in the batter. 

Chicken Biryani Recipe

Chicken Biryani Recipe

Ingredients:

Chicken - 1 1/2 kg, jointedOil - 5 to 6 tblspGarlic - 2 tsp, groundGinger - 2 tsp, groundOnions - 5 to 6, grated or finely slicedCashew Nuts - 2 tblsp, groundPoppy Seeds (Khus Khus) - 2 tblsp, powderedDry Coconut (Kopra) - 2 tblsp, ground (optional)Tomato Puree - 2 cupsBasmati Rice - 4 cupsSalt - 2 tsp or as per tasteSaffron - 1/2 tsp, soaked in 1/4 cup milkGhee - 2 tblsp

For the Marinade:

Thick Curd - 4 cups, beaten smoothGreen Chillies - 2 tblsp, choppedCoriander Leaves - 2 tblsp, choppedSalt - 3 tspChilli Powder - 3 tspGaram Masala Powder - 3 tspTurmeric Powder - 1 tsp

For Garnish:

Onion - 1 to 2, sliced and fried

Method:

1. Mix the marinade ingredients to a smooth paste.2. Rub it over the chicken and allow it to marinate for 15 minutes.3. Heat oil in a pan.4. Fry the garlic, ginger and onions till light brown.5. Add cashew nuts, poppy seeds and coconut.6. Fry for 2 minutes, stirring all the time.7. Add the tomato puree.8. Simmer on low heat till the oil starts to float on top.9. Transfer the paste to a large pan.10. Add the chicken with the marinade.11. Cover pan and cook on low heat till the chicken is tender.12. Wash rice and soak in water for 15 to 20 minutes.13. Cook rice with salt in plenty of water till 3/4th done.14. Drain out the water and allow the rice to cool.15. Place 1/3rd of the rice in a deep pan.16. Place half the chicken over the rice.17. Cover with another layer of rice.18. Place the remaining chicken over it and cover with the remaining rice.19. Sprinkle saffron milk and ghee on top.20. Cover pan with a lid and seal the edges with flour paste.21. Cook on low heat for 45 minutes or bake in an oven at 180C for 25 to 30 minutes.22. Garnish with fried onions.23. Serve hot