MEXICAN CHICKEN

MEXICAN CHICKEN

Ingredients

• Chicken Breasts 2
• Olive oil 2 tbsps
• Onions - Slices 2 medium
• Garlic 4 cloves
• Green capsicum - sliced 2 medium
• soya sauce 2 tsps
• Crushed dried red chillies 1 or 2
• Black peppercorns - crushed 4
• salt to taste
• Brown sugar 1 tsp
• Cheese grated 1/4 cup
• Jalapeno - sliced 2

Method
                    Heat oil in a pan. Add onions, garlic, capsicum and chicken and stir fry for two minutes. Add soya sauce, crushed red chillies, crushed peppercorns and stir. Add salt, brown sugar and a little water and cook till the chicken is done. Heat a sizzler plate and put the chicken on it. And after that pour into the plate. and serve with grated cheese.

CHOCOLATE CREAM PIE

CHOCOLATE CREAM PIE

Ingredients

•  3/4 cup White Sugar
• 1/3 cup All purpose of Flour
• 2 cups of Milk
• 30 gm unsweetened chocolate - chopped
• Additional little chocolate - grated
• 3 Eggs yolks
• 2 tbsps of Butter
• 1 tsp of Vanilla essence
• 19" Pie Shell - baked

Method
                   Take sugar with flour, milk and chocolate in a saucepan and stir it continuously for 2 minutes. Put egg Yolks with little chocolate mixture in a bowl and beat quickly to ignore the egg yolks from getting cooked. Add it to the remaining chocolate mixture and cook it for 90 sec. Then take it from heat and mix in butter with vanilla essence.
                    Fill the pie shell with the mixture and refrigerate untill is well set. Add on grated chocolate and serve it.
              

MANGO DESSERT

MANGO DESSERT

Ingredients

• 1 cup sugar - powdered
• 2 1/2 cups milk - chilled
• Ripe Mangoes
• 1/4 tsp saffron

Method
                Peel Mangoes and chop them into cubes. In a Blender, Add mango cubes, Milk, Sugar and Saffron. Blend it untill smooth. Pour the mixture into small bowls. Serve it chilled.

VEGETABLA KEBAB

VEGETABLE KEBAB

Ingredients

• french beans - chopped 20
• Cabbage - chopped 1/4 cup
• Carrots - Chopped 4 
• Green Peas - Blanched 3/4 cup
• Oil 2 tbsps 
• Gram flour 3 1/2 tbsps
• Caraway Seeds 1 tsp
• Ginger - Garlic paste 2 tbsps
• Green Chillies -  Chopped 4
• Potatoes - Boiled & Mashed 3
• Corn - Boiled 1 1/2 cups
• Salt to taste
• Chaat masala 2 tsps
• Chashewnut Powder 2 tbsps

Method
                  Heat two tbsps oil in a pan, Add French Beans, cabbage and Carrots and mix on one side. Add the green peas on the other side and mash them. Mix everything and cook. for 4 to 5 minutes and push the Mixture on one side. On the other half of the pan, roast gram and caraway seeds for two minutes. Mix the vegetables and flour mixture together and add ginger garlic paste, green chillies and mix well. and saute for half a minute. Take the potatoes in a bowl, add the corn, vegetables mix salt two tsps chaat masala, chashewnut powder and mix well. Divide into 16 equal portions. Take a portion of this mixture and place on a satay stick and press it around the stick till it is eventy layered. Press the ends firmly. Season the grill stone with oil and heat. Place kebabs on hot stone and cook, basting with oil on each side for 3 minutes or till lightly coloured all around. Serve hot sprinkled with the remaining chaat masala.

CHICKEN KEBAB

CHICKEN KEBAB

Ingredients

• Chicken drumsticks 8
• Oil for basting
• curry Powder 1/2 tsp
• Lemon Juice 1 tbsp

For Marinade

• Ginger -  Garlic paste 2 tbsps
• Lemon Juice 2 tbsps
• salt to taste
• Oil 2 tsps
• Hung Yougurt 1/2 cup
• Garlic Paste 1 tbsp
• Ginger Paste 1 tbsp
• Red Chilli Powder 2 tsps
• Garam masala powder 1 tsp
• Mustard Oil 2 tsps
• Lemon ring 1 tsp

Method
                     make light incisions on the chicken legs. Mix together the  ginger garlic paste, Lemon Juice, Salt and Oil and rub onto the chicken legs and set aside. for one hour in the refrigerator. For the second Marinade Mix hung Yogurt, Garlic paste, Ginger paste, salt , red chilli powder, garam masala powder & Mustard oil & rub well onto the chicken drumsticks. Add Lemon rind and mix well and set aside for 2 hours in the refrigerator. Season the grill stone with oil and heat. Place the drumstick on the heated grill stone and cook for five minutes.

CHOCOLATE DESSERT

CHOCOLATE DESSERT

Ingredients

• Cooking Chocolate 220g
• Butter 170g
• Eggs 3
• Sugar 160g
• All purpose of  Flour 60g

Method
                     Melt Chocolates & Butter double boil method. Now take a bowl and beat eggs & sugar. pour the chocolate mixture into the eggs mixture. fold them. now mix it with flour. then pour the mixture into the muffin moulds, bake them 160c, 45 minutes.

DATE PUDDING

DATE PUDDING

Ingredients

• Dates - Pitted & Chopped 1cup
• Soda Bicarbonate 1/2 tsp
• Butter 90gm
• Soft Brown Sugar 1/2 cup
• Vanilla essence 1 tsp
• Eggs 2
• Refined Flour 1 cup

Method
               Soak the dates in one cup of hot water. Add soda bicarbonate and set aside to soften. Take Butter in a bowl, Add brown sugar and cream together till the sugar dissolved. add vanilla essence and eggs and mix well. Add refined flour and mix. Add the dates along with the water and mix. Pour the mixture into the muffin moulds, Sprinkle a little brown sugar on the top and keep the moulds in the steamer & steam for about 20 minutes. Unmould and serve.

FRESH FRUIT WITH JELLY

FRESH FRUIT WITH JELLY

Ingredients

• Strawberry Jelly 1 packet
• Mango Jelly 1 packet
• pears 1 medium- Sliced
• Fresh Pomegranate pearls 1/2 cup
• Apple -  Cubed
• Mango 1 Medium -  Sliced or cubed
• Pineapple - Sliced

Method
                      Heat water in two pans. Put Strawberry Jelly crystals in one pan and mango Jelly crystals in the other pan. Stir to room temperature. Put a Slice of Pears in each section of the mold. Put some pomegranate pearls over the pear slices followed by Apple, Mango and Pineapple pieces. Pour the Jelly solution over the fruits alternating the colors. keep in the refrigerator to set. Once it is completely set unmould serve chilled.

PINEAPPLE FLUFF

PINEAPPLE  FLUFF

 
Ingredients

• 1 small tin of Milkmaid
• 1 tin of water
• 28g Gelatine
• 2 tbsps Sugar
• 2 cups of chopped & stewed Pineapple
• Pineapple Slices for Decoration

Method
    Dissolve the gelatine & sugar in 1/4 cup of Hot water and beat till it becomes fluffy. Mix Milkmaid and water separately little by little, then add it to the gelatine mixture while whisking. When the Mixture is nice & fluffy mix in the stewed pineapple, pour it tnto a glass bowl and refrigerate till it sets Decorate with pineapple slices and serve.
 To Serve 6 - 8

CHOCOLATE BISCUITS

CHOCOLATE BISCUITS

Ingredients

•  6 egg yolks
• 10 ounces of powdered sugar
•  1 ounce of cooking chocolate
•  4 ounces of Flour
• 6 egg whites
• 1 tbsp of vanilla essence 

Method
         Beat the egg yolks with powdered sugar. then add melted chocolate.  Mix with flour and the whites beaten stiff with a pinch salt. add 1 tbsp of vanilla essence. bake on oil papper in small cakes to a light brown. and serve.

FRIED CHICKEN

FRIED CHICKEN

Ingredients

• Whole Chicken - cut into pieces
• 1 Onion - Chopped
• 2 Green peppers - Chopped
• black pepers 2 tsp
•   salt to taste
• Tomato sauce 1 cup  
• Oil - fry

Metod
          Cut Whole chicken into pieces. and then Boil until tender.  Season with salt, black pepper. fry with onions, Green Peppers. then add 1 cup of tomato sauce. salt and pepper to taste. Serve the chicken with boiled rice.

SWEET FRY BISCUITS

 SWEET FRY BISCUITS

Ingredients

• 150 gm All Purpose of Flour 
• salt - to taste 
• 1/2 tsp baking powder
• 1/3 tsp pink food coloring (optional) - mixed in 1 tbsp milk 
• 120 gm sugar
• 3 Tbsp Butter or Margarine
• 1/3 tsp vanilla essence
• Water - to knead oil

Method

Sieve the flour, salt and the baking powder together.

Mix in the milk mixture, Butter, vanilla essence and add enough water to make it into medium soft dough.

Rub oil on your palms and make medium sized balls of the dough.

Heat oil in a Deep pan and deep fry the  - add on high heat and lower as soon as the biscuits are added and fry on low heat so that they get cooked from the inside. Fry till golden.

In another pan melt the sugar with 3 tbsp water, when the sugar has melted add the biscuits while the syrup is hot and stir gently.

Put out the flame so that the sugar coats the biscuits. Allow to cool.

FRUIT SAUCE

FRUIT SAUCE

Ingredients

• 6 oz. can pineapple juice
•  1 tbsp. corn starch
• 1 cup fruit of choice

 Method
Mix cornstarch and pineapple juice in saucepan, then cook until clear and thickened.
Add 1 cup of blueberries, raspberries or crushed pineapple. Heat and serve. Chille.