hare masale ki chicken

Ingredients

1/2 kg chicken 

1/2 kg yogurt 

1 bunch of hara dhanya 

1 bunch of mint 

10-12 green chilies 

2 tbsp garam masala(grinded) 

1/4 oil 

salt (depend on taste) 

2 tbsp ginger and garlic paste

Directions

Firstly heat oil in a handi.then add chicken and fry it for few minutes.then add garlic and ginger paste.then mint,green chillies and hara dhanya are grinded in a mixer.then add the mixer in the handi containing chicken.now add salt garam masala and yugurt then mix it and leave it .you will observe that water will come out of the yugurt and chicken so give it heat until the water is evaporate now mix it again until it is (bhuna hua) then cover the handi for 10 mints and after this your hare masale ki chicken is prepared.

stawberry cake

Ingredients
1 (18.25-ounce) box white cake mix
1 (3-ounce) box strawberry-flavored instant gelatin
1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 cup vegetable oil
1/4 cup water
Strawberry cream cheese frosting, recipe follows
Strawberry Cream Cheese Frosting
1/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
1/2 teaspoon strawberry extract
7 cups confectioners' sugar
Freshly sliced strawberries, for garnish, optional
Directions
Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans.

In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.

Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.

For the frosting:

In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the strawberry extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners' sugar, beating until smooth.

Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.

gajar ka halwa

water melon cake

Make a big hit with both kids and adults by using watermelon in a bundt cake. The slices resemble a slice of watermelon. Use miniature chocolate chips to simulate watermelon seeds, if you wish. It begins with a cake mix, so it is fast and easy to make. You can use this same recipe as a sheet cake, but reduce the baking time accordingly.

banana bread

ingrediants

1/2 cup butter
1 cup sugar
2 eggs, beaten
4 bananas, finely crushed
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla

Directions:

1
Cream together butter and sugar.
2
Add eggs and crushed bananas.
3
Combine well.
4
Sift together flour, soda and salt. Add to creamed mixture. Add vanilla.
5
Pour into greased and floured loaf pan.
6
Bake at 350 degrees for 60 minutes.
7
Keeps well, refrigerated

chicken salsa

This recipe is so simple you will wonder what you ever did without it in your collection.

bombay biryani

Ingredients

• 1 Kg Mutton or chicken, washed / cleaned, cut into pieces
• 1 Kg Rice basmati, soaked for 15 minutes
• 4 Potatoes, steam lightly, peel and cut into large pieces
• 6 Tomatoes, quartered
• 4 Onions (medium, finely sliced)
• 1 bunch Mint, finely chopped
• 6 Green chillies (whole)
• 1½ tbsp Ginger / garlic paste 
• 1 cup Dried plums , soaked in hot water.
• 1 tbsp Red chillies , powdered
• 2 tbsp Coriander, powdered
• 6 Peppercorns
• 4 Cloves
• 6 Cardamoms
• 1 tsp  Black cumin seeds
• ¼ tsp Yellow food colour
•  Salt to taste
• 1 cup  Yogurt
• 1 cup Hot milk
• 1 cup Ghee/oil

Directions

1. Combine mutton or chicken with yogurt, ginger / garlic, red chilli powder and 4 green chillies, coriander, mint, juice of 2 lemons, plums and salt; mix well and set aside for 1/2 hour. 
2. Heat oil in a pan and fry onions till golden brown. Remove half to absorbent kitchen paper. To the remaining half in the pan add the meat with yogurt and spices. 
3. Cook on low heat, do not add water, when the liquid evaporates fry a little and remove from heat. 
4. Deep fry the potatoes and separately fry the tomatoes in a little oil and add both to chicken.
5. Boil the rice with a little mint, remaining green chillies, cardamoms, black pepper, cloves and salt. When the rice is 3/4 done drain in a strainer. 
6. Put a little oil in the base of pan and make a layer of half the rice. Then put a layer of the prepared mutton or chicken and cover with a second layer of rice.
7. Serves: 10

mango cake

Very easy to make, this mouthwatering cake is remarkably moist and full of sunshiny flavor. The perfect dessert for anyone who's getting tired of winter. Guaranteed to become a family favorite.

apply pie

Ingredients:

Pastry for 2 crusts (recipe below)
8 cups sliced, peeled assorted baking apples - about 3 lbs.  (Granny Smith, Cortland, Jonathan)
2 Tablespoons lemon juice
3/4 cup white sugar
1/4 cup brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 Tablespoons butter
1 egg yolk
1 Tablespoon milk

Directions:

1. In a large bowl, toss the sliced apples with lemon juice.

2. Combine sugars, flour, cinnamon and nutmeg; add to apples and toss well to coat.

3. Fill pastry lined 9 inch pie pan with apple mixture. Dot with butter.

4. Place second crust on top of pie filling, cut slits in top of crust to vent. Seal the edges of the crust with a fork or by hand.

5. In a small bowl, beat the egg yolk and milk. Brush mixture over top crust.

6. Bake at 425 degrees F for 15 minutes.

7. Reduce heat to 350 degrees F and bake 40-45 minutes more or until crust is golden and filling is bubbly.

POTATO CHICKEN CUTLETS

naats

Ingredients

• Potatoes – 5, large
• Shredded boiled chicken – 2 tbsp, optional
• Eggs – 3
• Philadelphia cream cheese – 1 tbsp
• Bread slices – 2
• Bread crumbs
• Onion – 1 small, diced
• Green bell peppers (capsicum) – 2 small, diced
• Cilantro – ½ bunch, fresh
• Mint (pudina) – ½ bunch, fresh
• Salt – to taste
• Black pepper – to taste
• Red chili powder (cayenne pepper) – to taste
• Cooking oil

Preparation

Boil the potatoes. When potatoes are tender, run them under cold water, peel and mash.

Add onion, salt, black pepper, red chili powder, chicken, bell peppers, cilantro and mint to the mashed potatoes and mix evenly.

Beat an egg, soak bread slices in it and mush it up, then mix into the mashed potatoes mixture. Add the cream cheese and mix.

Form the mix into small, round, flat patties.

Beat the remaining two eggs, dip the patties in it, pat on bread crumbs and shake off excess crumbs.

Heat oil in a frying pan. Shallow-fry and flip the patties until golden brown on both sides.

Serve the cutlets as a snack with ketchup or chili garlic sauce, or as a side dish. The unfried patties can be frozen and used later. These cutlets are great as sandwich fillings as well!

kit kat ice cream bar cake

This Kit Kat ice cream cake is the ultimate frozen dessert.  For this recipe you can make your own ice cream or use store bought - either way it will be decadent, delicious, and absolutely sinful.

CINDERELLA CAKE

histery of barbie

MANGO TART

ingredients

Crust:

• 1 1/4 cup(s) all-purpose flour
• 1/4 cup(s) confectioners’ sugar
• 1/4 teaspoon(s) salt
• 8 tablespoon(s) cold butter (no substitutions), cut up
• 3 tablespoon(s) (or more, as needed) ice water

Lime Pastry Cream:

• 1 cup(s) whole milk
• 3 large egg yolks
• 1/3 cup(s) granulated sugar
• 2 tablespoon(s) cornstarch
• 2 tablespoon(s) butter (no substitutions)
• 1 teaspoon(s) grated fresh lime peel

Fruit Topping:

• 2 mangoes, peeled and thinly sliced
• 1 peeled slice kiwifruit (optional)

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Directions

1. Prepare crust: In food processor with knife blade attached, combine flour, confectioners’ sugar, and salt; pulse until blended. Add butter and pulse until mixture resembles coarse meal. Add ice water, 1 tablespoon at a time, pulsing until moist clumps form. Gather dough into ball; flatten into disk. Wrap disk in plastic wrap and refrigerate until firm enough to roll, about 1 hour. (If chilled overnight, let dough stand 30 minutes at room temperature before rolling.)
2. Preheat oven to 400 degrees F. On lightly floured surface, with floured rolling pin, roll disk into 11-inch round. Transfer dough round to 9" by 1" round tart pan with removable bottom . Press dough onto bottom and up side of pan. Trim dough level with rim of pan; discard trimmings. Refrigerate or freeze tart shell 10 to 15 minutes to firm dough slightly before baking.
3. Line tart shell with foil and fill with pie weights or dry beans. Bake 20 minutes. Remove foil and weights, and bake about 15 minutes longer or until golden. (Cover rim of tart with foil if browning too quickly.) If center of crust puffs up during baking, gently press down with back of spoon. Cool in pan on wire rack, about 30 minutes.
4. Meanwhile, prepare Lime Pastry Cream: In 2-quart saucepan, heat milk to simmering on medium. In small bowl, whisk yolks and granulated sugar until blended. Mix in cornstarch until smooth. While constantly beating with wire whisk, gradually pour about half of simmering milk into egg-yolk mixture. Pour egg-yolk mixture into remaining milk in saucepan and cook, whisking constantly to prevent lumping, until mixture boils and thickens, about 1 minute. Boil 1 minute, stirring. Remove saucepan from heat; stir in butter and lime peel. Transfer pastry cream to small bowl; cover surface directly with plastic wrap to prevent skin from forming, and refrigerate until cold, at least 1 hour.
5. Spoon pastry cream into baked tart shell and spread evenly. Arrange mango slices on top; place kiwifruit slice in center. Remove tart from side of pan. Place tart, still on pan base, on serving plate. If not serving tart right away, cover and refrigerate up to 2 hours.

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Tips & Techniques

For a bakery perfect–looking crust, the easiest and neatest way to trim dough even with the rim of a tart pan is to run a rolling pin across the top of the pan so that the metal edge cuts through the dough.

ROAST CHICKEN WITH PISTACHIO AND CRANBERRY STUFFING

INGREDIENTS : • 2 (about 1.5kg each) whole fresh Chickens • 2 tsp olive Oil • Sea Salt & freshly ground black pepper • 1 bunch fresh continental Parsley • Pistachio & cranberry stuffing • 1 1/2 tbs olive Oil • 2 small brown Onions, halved, finely chopped • 75g (1/2 cup) CRaisins (dried Cranberries), finely chopped • 55g (1/3 cup) unSalted pistachio kernels, finely chopped • 2 Garlic Cloves, crushed • 245g (3 1/2 cups) fresh Breadcrumbs (made from day-old Bread) • 2 eggs, lightly whisked • 1/3 cup finely chopped fresh continental Parsley

How To Cook Roast Chicken with Pistachio & Cranberry Stuffing : 1. To make the stuffing, heat the oil in a large non-stick frying pan over medium heat. Add the onion, Craisins, pistachio and garlic and cook, stirring, for 8-10 minutes or until onion softens. Set aside for 5 minutes to cool slightly. Place the pistachio mixture in a bowl. Add the breadcrumbs, egg and parsley and stir to combine. Season with salt and pepper. 2. Preheat oven to 190°C. Rinse chicken cavities under cold running water. Pat dry with paper towel inside and out. 3. Spoon the pistachio mixture among chicken cavities. Close cavity openings with toothpicks. Tie the legs together with unwaxed white kitchen string. 4. Line a large roasting pan with non-stick baking paper. Place chickens in pan and brush with oil. Season with sea salt and pepper. 5. Roast for 1 hour 15 minutes or until juices run clear when a skewer is inserted into the thighs. Cover with foil and set aside for 10 minutes to rest. Place chickens on serving platters and serve with pistachio stuffing and parsley.

MALAY CHICKEN BIRYANI

Preparation time: 30 minutes + Marination time 
Cooking Time: 40 minutes
Serves: 6

Spices to Roast & Grind:
Red Chilli: 4-6
Nigella seeds: 1 tsp
star aniseed: 2
cumin: 2 tbsp
cinnamon: 2 inch piece
black peppercorn: 1 tsp
brown cardamom: 2
cloves: 6


Dry roast all these spices and grind them coarsely in a coffee grinder,keep them aside.


Other dry Ingredients:
salt: to taste
turmeric: 1 tsp
paprika: 1 tsp or to taste
garlic powder: 1 tsp


Ingredients for marination:
ginger paste: 2 tbsp
garlic paste: 2 tbsp
Dry masala roasted and coarsely ground : 2 tbsp( save the rest for later use)
All the above dry ingredients 


Other Ingredients:
Chicken: 750 g
Basmati Rice:500 g washed & soaked for 15 minutes
Tamarind: 50 g soaked for 30 minutes then press and sieve the juice/pulp
Onion Medium:  250 g or 3 onions finely sliced
curry leaves:50
Green chilli: 6-10
Olive oil: 1/2 a cup


preparation method:
marinate chicken pieces with the ingredients mentioned under marination and leave it to marinate for 1 hour.
Now take this marinated chicken and add 1/2 a cup of water cover and boil on medium heat until the chicken is tender.Then increase the heat and dry-up all the liquid.
Take a big pan and add 1/2 cup of oil and fry these chicken pieces on high heat until evenly brown stirring continuously. Remove the chicken and fried masala from the pan.
In the same oil fry the sliced onions until light golden brown.Add green chillis,curry leaves & rest of the roasted coarsely ground masala along with the tamarind pulp.Fry for a few minutes,stirring continuously. Now  add the fried chicken pieces to this add 1 cup of water and cook for a few minutes & remove from heat.


Rice:
Boil 10 cups water and cook the rice till 3/4 done.drain the rice. Take the cooked chicken curry making sure the gravy is thick and does not amount to more than 2 cups if it is more than dry it up  till it is reduced to 2 cups.
Spread this along with the rice in layers in a pan which has a tight lid. Keep it in the oven on 350 degree f for 30 minutes or till cooked.
Serve with raita & enjoy :)!!!

carrot cake

Ingredients
2 cups granulated sugar
1 1/2 cups vegetable oil
4 fresh whole eggs
2 cups pastry flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
3 cups raw finely ground carrots
4 ounces finely chopped walnuts
Frosting Ingredients:

1 1/2 pounds powdered sugar
12 ounces room temperature cream cheese
1 tablespoon vanilla extract
2 ounces room temperature margarine
Preheat oven to 300 degrees F.

In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts until well blended. Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously greased. There will be approximately 1 pound 5 ounces of batter per pan. Place in preheated oven and bake for 50 to 60 minutes. Cool layers in pans, for approximately 1 hour. Store layers in pans, inverted, in closed cupboard to prevent drying. Layers must be a minimum of 1 day old.

To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Center a 9-inch cake circle on top of revolving cake stand. Remove paper from bottom of layer cake. Place first layer, bottom side down, at center of cake stand. With a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center second layer on top of first layer with topside down. Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center third layer on top of second layer with topside down. Using both hands, press firmly but gently, all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake. Refrigerated until needed. Display on counter or cake stand with a plastic cover.

Filling and Icings:

In a suitable bowl of large mixer, place powdered sugar, cream cheese, vanilla, and margarine. Beat at second speed until thoroughly blended. Hold refrigerated and use as needed.

* Professional Recipe

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

thai soup

Thai Tom Yum Soup is just as delicious made vegetarian/vegan. Instead of fish sauce and chicken stock, soy sauce and a good-tasting vegetable stock can be used. Tom Yum Soup is currently under study for its ability to boost the immune system and help fight off cold and flu viruses, and this veggie recipe is even healthier than the original! It's also easy to make and flexible in terms of ingredients - you'll learn to make it your own preferred way using this recipe as a base. Make it as an appetizer, for lunch, or as a nutritionally complete dinner. You'll love how it warms and energizes!

lady finger co0kies

Ladyfingers are light and sweet sponge cakes roughly shaped like a large finger. They are a principal ingredient in many dessert recipes, such as trifles,charlottes,and tiramisu. They are typically soaked in a sugar syrup or liqueur, such as coffee for the tiramisu dessert. They are also commonly given to infants, being soft enough for teething mouths but easy to grasp and firm enough not to fall apart.

chicken jalfrezi

Recipe Ingredients

In a pan put together ½ kg chicken breast, 1 tsp ginger garlic paste, ½ tsp chili powder, ½ tsp salt and 2 glasses of water. Cook till chicken is tender.

Heat 4 tbsp oil in a pan, add 1 tsp cumin seeds, 1 tsp whole black pepper, 1 tsp crushed red pepper, ½ tsp salt, ½ tsp turmeric, 1 tsp fenugreek leaves and 1 tsp all spice powder.

Also add ½ kg ground tomatoes and fry well.

Add in boiled chicken, cover and cook on low flame for 30 minutes.

Cook till water dries, add 1 capsicum, 1 onion, 1 tomato and green chilies cut into small cubes.

Simmer for 5 minutes.

Now turn the flame off, add 150 gm butter and coriander leaves.

Dish it out and serve.

Recipe Method

Chicken breast                      ½ kg

Water                                      2 glasses

Ginger garlic paste              1 tsp

Chili powder                          ½ tsp

Salt                                           ½ tsp

Ingredients for Gravy

Tomatoes ground                ½ kg

Capsicum                               1

Tomato                                   1

Onion                                      1

Big green chilies                   6

Butter                                      150 gm

Coriander leaves                  as required

All spice powder                  1 tsp

Dry Fenugreek leaves         1 tsp

Cumin seeds                          1 tsp

Whole black pepper           1 tsp

Crushed red pepper            1 tsp

Turmeric                                ½ tsp

Salt                                           ½ tsp

Oil                                            4 tbsp

lasagna

John Chandler has a secret, and he guards it carefully, lest yet another friend or co-worker ask him to make it for a dinner party.

Chandler is, by day, a 43-year-old salesman and father of two, a self-proclaimed “Southern boy” who lives outside Dallas and grew up on college football and barbecue. Online, Chandler’s fans know him differently: He is the creator of the World’s Best Lasagna, an artery-clogging tower of sweet Italian sausage, ground beef and ricotta cheese that has reigned as the most popular recipe on AllRecipes.com for more than a decade. It has earned 10,423 ratings and been “pinned” to Pinterest more than 25,000 times. AllRecipes estimates that 12 million people viewed it in the past five years alone.

Given the wild popularity of AllRecipes.com — it averages 20 million visits each month, according to analytics firm SimilarWeb — it’s entirely possible that Chandler’s lasagna is the most popular recipe on the English-speaking Internet.