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| • 2 tbsp Butter • 2 Apples (peeled and chopped) • ¾ cup Brown Sugar • 2 Eggs • 12 oz Evaporated Milk • ¾ cup Apple Juice • 2½ cups French Bread (cut into 1-inch pieces) |
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| How to make Apple Bread Pudding: | ||||||||||||||||
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| Ingredients: | ||||||||||||
| • 4 Bread Slices • 1 Capsicum (sliced) • 1 Tomato (sliced) • 4 Mushrooms (sliced) • 2 Onions (sliced) • 1 tbsp Butter • 4 tbsp Mozzarella Cheese (grated) • 1 pinch Salt • 1 pinch Sugar • 2 tbsp Pizza Sauce |
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| How to make Bread Pizza: | ||||||||||||
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Ingredients:
• 4 Chicken Thighs (chopped)
• 1 tsp Soya Sauce
• 1 small Onion (finely chopped)
• 2 tbsp Corn Flour
• 1/4 cup All Purpose Flour
• 8 Garlic Pods (finely chopped)
• 8 Green Chillies (finely chopped)
• 4 tsp Refined Oil
• Salt to taste
• 1 tsp Tomato Ketchup (optional)
How to make Chicken Manchurian:
• Smear salt and marinate chicken for an hour.
• Make a batter of all purpose flour and cornflour in a bowl. Soak the chicken pieces into it.
• Deep fry the chicken pieces and keep them aside.
• Heat oil in a pan and add garlic, onion and green chillies and fry till brown and crispy.
• Now add chilli powder, salt to taste, deep-fried chicken pieces, tomato ketchup and Soya sauce.
• Cook at high flame (may be for 7-8 minutes) till the chicken turns soft and absorbs ketchup and Soya sauce.
• Add water while stirring, if necessary.
• Chicken Manchurian is ready to be served.
Ingredients:
• 3 pounds Whole Chicken
• 1 tsp Chicken Bouillon Granules
• 4 Carrots (halved)
• 4 stalks Celery (halved)
• 1 large Onion (halved)
• Water, to cover
• Salt
• Pepper
How to make Chicken Soup:
• Take a large soup pot and add in the chicken, carrots, onion and celery.
• Cover the ingredients with cold water and keep to boil, uncovered.
• Once it begins to boil, lower the flame to medium-hot and leave to simmer until the chicken meat begins to fall off the bones.
• Take the soup pot off the heat and remove all ingredients out of it.
• Strain the broth.
• Remove the meat from the bones and chop the celery, onion and carrots.
• Season the broth with the chicken bouillon, salt and pepper.
• Put back the carrots, chicken, onion and celery in to the pot and stir.
Ingredients:
• 6 Chicken breast halves, skinless and boneless
• 2 Eggs
• 1/4 Cup freshly grated parmesan cheese
• 3/4 Cup Italian bread crumbs
• 2 tbsp Butter
• Freshly ground pepper to taste
• Olive or vegetable oil as needed
• Salt to taste
How to make Chicken Cutlets:
• Put the chicken breasts between sheets of plastic wrap or waxed paper.
• Pound it with a kitchen mallet or rolling pin till they are evenly about 1/4-inch thick.
• In a bowl combine the bread crumbs, parmesan cheese, salt and pepper, mix well.
• In another bowl, beat eggs.
• Dip the meat in the eggs and after that in the crumb mixture.
• Put the crumbed cutlets into the refrigerator till nearly time to serve.
• In a big skillet, heat butter and oil on medium-high flame till hot.
• Cook the cutlets on each side till golden brown, for about 5 minutes till the juices run clear.
Ingredients:
• 3-4 Potatoes (boiled)
• 3 Green Chilies (chopped)
• 1/2 tsp Red Chili Powder
• 5-6 twigs Coriander Leaves (chopped)
• Salt to taste
• A pinch of Asafoetida
• Oil to fry
How to make Aloo Ki Tikki:
• Peel the boiled potatoes and mash them while still warm.
• Add green chilies, coriander leaves, salt, asafoetida and red chili powder to it and mix well.
• Divide the mixture into 10-12 portions, shape them into round tikkis and flatten them a bit.
• Now heat a tawa and shallow fry the tikkis in oil on both sides, till golden. Drain onto an absorbent paper.
• Aloo ki Tikki is ready to serve. Serve with chutney.
Ingredients:
• 1 kg Chicken (pieces)
• 500 gm Basmati Rice (washed and soaked for 30 min)
• 4 tbsp Garam Masala (whole)
• 4 tsp Garam Masala Powder
• 50 gm Butter
• 4 tsp Garlic (chopped)
• 1 cup Onions (sliced)
• 4 tsp Ginger (chopped)
• 3 tsp Red Chili Powder
• 1 tbsp Coriander Powder
• 5 tbsp Oil
• 2 tsp Turmeric Powder
• 2 cup Curd (yogurt)
• 3/4 cup Tomato (chopped)
• 4 Bay Leaves
For the marinade :
• 1-1/2 tsp Red Chilli Powder
• 2 tsp Ginger (chopped)
• 2 tsp Garlic (chopped)
• 1 tsp Garam Masala Powder
• 1 tsp Turmeric Powder
• 1 cup Yoghurt
• Salt
For garnishing:
• 1/2 gm Saffron (dissolved in 1/2 cup milk)
• 2 tbsp Rose Water
How to make Chicken Biryani:
• Put all the ingredients of the marinade in a bowl and mix well.
• Add chicken pieces to it and leave for an hour.
• Now boil water, add 1/2 of the whole garam masala, bay leaf, and rice in it.
• Cook the rice until 3/4 th is done, drain and keep it aside.
• Heat oil in a thick bottomed pan and add remaining whole garam masala.
• Allow it to crackle, add sliced onions and cook it till light golden brown.
• Add 1 tsp of the remaining garam masala and all the remaining ingredients, including tomatoes, but excluding rice.
• Cook for 5 minutes, combine marinated chicken with it.
• Cook until chicken is tender.
• Place alternate layers of chicken and rice.
• Now sprinkle saffron, remaining garam masala powder and butter in between the layers and on the top.
• Carefully end it with the rice layer topped with saffron & rose water.
• Cover and seal it with an aluminum foil.
• Cook it further on low flame for 10-12 minutes.
• Chicken Biryani is ready to serve.
Ingredients:
• 1 cup Cheddar Cheese (shredded)
• 1/2 cup Butter (softened)
• 1 cup all-purpose Flour
• 1/4 tsp Salt
How to make Cheese Straws:
• Preheat the oven to 450 degrees F.
• Take a mixing bowl and add cheese and butter.
• Combine it well with flour and salt.
• Make 6 balls from the mixture.
• Now roll the balls into slender straw shapes.
• Bake the straws for 8 minutes approximately.
• Serve hot.
Ingredients:
• 1 cup Flour
• 1/2 cup Yellow Moong Dal (soaked)
• 1/4 cup Gram Flour (besan)
• 1/4 tsp Fennel Seeds (saunf), powdered
• 1/4 tsp Cumin Powder (jeera)
• 1/4 tsp Garam Masala
• 1/2 tsp Red Chilli Powder (lal mirch)
• 1/ 4 tsp Baking Powder
• Oil for frying
• Salt to taste
How to make Kachori:
• Mix flour, salt and baking powder and make smooth dough.
• Grind the soaked yellow moong dal.
• Heat oil and fry grinded dal lightly in it.
• Mix all seeds powder, gram masala and red chilli powder.
• Cook it till it turns dry.
• Add gram flour and stir it for while.
• Stuffing mixture for kachori is ready.
• Roll out small balls of equal size out of the dough.
• Stuff the mixture in it and seal the edges.
• Heat the oil and fry the balls till it turns brown.
• Serve it with green chutney.
