Author: kitchensmagic02

Ms. Perfect

ANDHRA CHILI CHICKEN

Chicken, Non-Veg

Ingredients

  1. Chicken (500 grms)
  2. Ginger garlic paste (1 tablespoon)
  3. Green Chili (10-15 pcs)
  4. Vinegar (1 teaspoon)
  5. Soya sauce (1 tablespoon)
  6. Salt
  7. Oil
  8. Cornflour (1 tablespoon)

Process

  • Marinate chicken with ginger garlic paste, green chili paste, salt for 1/2 hr or more.
  • Heat oil, add the marinated chicken and fry for 5 minutes. Add the remaining chili cut into slits to the chicken, check for salt and adjust if required, add Soya sauce and vinegar.
  • Lower the heat,add some water and cook for 20 min or untill done. Just before it is done, add the cornflour mixed with water to the chicken and cook for 5 mins.

KALAKAND

Sweet

Ingredients:–

  • 1 1/2 Cup Condensed Milk
  • 1 Cup grated Paneer
  • 1/4 Cup chopped Mixed Dry Fruits
  • 2 Tablespoon Ghee
  • 1/4 Teaspoon Spice Cardamom

Process:-

Step 1:- Simmer the milk and add grated paneer to it.

[To start with this delicious sweet, take a heavy bottomed pan and pour in the condensed milk. Over a light to medium flame, start simmering the milk. After a while, add grated paneer and keep on stirring to avoid burning of the mixture.]

Step 2- Add ghee to the thickened mixture and turn off the flame.

[You will start to notice the mixture turning into a thick mass. Mix ghee into the mixture and let it cook for around 3 to 4 minutes. Once the mixture is cooked through, turn off the flame.]

Step 3- Spread the mixture on a greased tray and refrigerate.

[Grease a tray with a little ghee and evenly spread the kalakand mixture on it (with around 3/4 inch of thickness). Even out the surface using a spatula. Garnish with chopped dry fruits and gently press them inside the surface of kalakand, so they do not fall off. Transfer the tray to the refrigerator for 2-3 hours and serve chilled.]

VANILLA MUG CAKE

cakes, Starter, Veg

Ingredients:-

  • 2 Tablespoons unsalted Butter
  • 3 Tablespoons Milk
  • 1/2 Teaspoon pure Vanilla extract
  • 3 Tablespoons granulated Sugar
  • 1/4 Cup all-purpose Flour
  • 1/2 Teaspoon Baking Powder
  • Pinch Salt
  • 1 Tablespoon Chocolate Sprinkles

Process:-

Step 1:- Place butter in a large mug and microwave 30 to 40 seconds until melted. Allow to cool 2 to 3 minutes.

Step 2:- Quickly whisk in the milk, vanilla extract, and sugar, mixing well (if the butter begins to solidify, microwave it for 30-45 seconds to warm the milk). Whisk in the flour, baking powder, and salt until combined. Stir in the sprinkles.

Step 3:- Microwave for 80 to 90 seconds. The top should look set but slightly wet when done. Cool a few minutes before enjoying.

Paneer Sandwich Recipe

Paneer, Snacks, Veg

Ingredients:-

  • 1 cup Paneer\Cottage Cheese,(grated)
  • 2 tbsp Carrot,(grated)
  • 2 tbsp Capsicum,(chopped)
  • 2 tbsp Corn,(boiled)
  • 1 tbsp Coriander,(finely chopped)
  • ¼ tsp Kashmiri Red Chilli Powder
  • ¼ tsp Cumin Powder
  • ¼ tsp Salt
  • 2 tbsp Tomato Sauce
  • 4 slice Bread,(white / brown)
  • 2 tsp Green Chutney
  • 2 tsp Butter

Process:-

  1. Firstly, in a large mixing bowl take 1 cup grated Paneer.
  2. Add 2 tbsp Carrot, 2 tbsp Capsicum, 2 tbsp boiled Corn and 1 tbsp Coriander.
  3. Additionally, add ¼ tsp Chilli powder, ¼ tsp Cumin powder, ¼ tsp Salt and 2 tbsp Tomato Sauce.
  4. Mix well making sure all the spices are combined well.
  5. Now spread Green Chutney over a bread slice.
  6. Furthermore, spread 2 tbsp of prepared Paneer stuffing.
  7. Cover again with bread slice spread with Green Chutney.
  8. Now grill golden or toast on tawa by spreading Butter.
  9. Finally, cut half and serve Paneer Sandwich.

Egg Butter Masala Recipe

Egg, Non-Veg

Ingredients:-

  • 4 tbsp Butter
  • 2 tsp Ginger garlic paste
  • 1/2 cup Onion (chopped)
  • 1 cup Tomato (chopped)
  • 15-18 Cashew Nuts (Soaked in hot water for 30 minutes)
  • 2 tsp Kashmiri Red Chilli powder
  • 1/2 tsp Garam Masala powder
  • Salt to taste
  • 2 tbsp Fresh Cream
  • 1 Tsp Kasuri Methi
  • 5-6 Eggs
  • Oil for frying eggs
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Process:-

  1. Heat 3 tbsp butter in a pan.
  2. Add ginger garlic paste and fry for a few seconds.
  3. Add onion and fry till they turn translucent.
  4. Now add tomatoes and fry for 2-3 minutes.
  5. Cool the mixture.
  6. Grind into a smooth paste along with cashew nuts.
  7. Heat 1 tbsp butter in a pan.
  8. Add the ground masala along with Kashmiri red chili powder, garam masala and salt.
  9. Add a cup of water and cook for 2-3 minutes.
  10. Now add fresh cream and cook for a minute.
  11. Mean while, boil the eggs until they are hard boiled.
  12. Peel the eggs and prick them using a tooth pick.
  13. Heat oil to fry eggs in a frying pan.
  14. Fry the eggs till golden brown from all the sides.
  15. Add the fried eggs in the gravy and cook for a minute.
  16. Add kasuri methi and mix well.
  17. Serve hot with Naan, Laccha Paratha or any other Indian bread.

Orgeat Recipe

Drinks

Ingredients:-

  • 2 cups raw Almonds, (sliced or chopped)
  • 1 1/2 cups Sugar
  • 1 1/4 cup Water
  • 1 teaspoon Orange Flower water
  • 1 ounce Vodka

Methods:-

Step 1:- Toast almonds at 400°F for 4 minutes, shaking after 2 minutes.

Step 2:- Cool almonds and then pulverize them with a blender or food processor.

Step 3:- In a saucepan, cook the sugar and water on medium heat until the sugar dissolves and the mixture starts to boil, about 3 minutes, stirring constantly.

Step 4:- Add pulverized almonds and simmer on low heat, stirring frequently. When mixture is about to boil, remove from heat and cover. Let it sit for a minimum of 3 hours and no more than 12 hours.

Step 5:- Strain steeped mixture through three layers of cheesecloth into a bowl, squeezing the cloth as you go.

Step 6:- Add orange flower water and vodka, then stir. Funnel into glass jar or bottle.

Air Fryer Fried Chicken

Chicken, Non-Veg

INGREDIENTS:-

  • 2 lb. 
  • Bone-in skin-on chicken pieces (mix of cuts)2 c. 
  • Buttermilk 1/2 c. 
  • Hot Sauce 3 tsp. 
  • Kosher salt,( divided) 2 c. 
  • All-purpose Flour 1 tsp. 
  • Garlic powder 1 tsp. 
  • Onion powder 1/2 tsp. 
  • Oregano 1/2 tsp. 
  • Freshly Ground Black-Pepper 1/4 tsp. 
  • Cayenne Pepper

PROCESS:-

Step 1:- Trim chicken of excess fat and place in a large bowl. In a medium bowl combine buttermilk, hot sauce, and 2 teaspoons salt. 

Step 2:- Pour mixture over chicken, making sure all pieces are coated. Cover and refrigerate for at least 1 hour and up to overnight. 

Step 3:- In a shallow bowl or pie dish, combine flour, remaining 1 teaspoon salt, and seasonings. Working one at a time, remove chicken from buttermilk, shaking off excess buttermilk. Place in flour mixture, turning to coat. 

Step 4:- Place coated chicken in basket of air fryer, working in batches as necessary to not overcrowd basket. Cook at 400° until chicken is golden and internal temperature reaches 165°, 20 to 25 minutes, flipping halfway through. 

Repeat with remaining chicken.

Murg Pulao

Chicken, Non-Veg

Ingredients:-

  • 2 Cups Basmati Rice (Soaked for 30 minutes in water).
  • 500 gms Chicken, (with or without bones, cut into 6 small pieces).
  • 7 tbsp Oil
  • 3 tsp Salt
  • 1/2 tsp Turmeric Powder
  • 4 1/2 cup Water
  • 1 tbsp Lemon Juice

Paste (Makes 1/2 cup approx):-

  • 10 dried Red Chilies
  • 2 Onions (chopped)
  • 12-14 flakes Garlic
  • 4 tsp Ginger (chopped)
  • 2 tbsp Cumin Seeds (Jeera)
  • 2 stick Dalchini (Cinnamon)
  • 4 seeds of Moti Illaichi (Cardamom)
  • 1/4 tbsp grated Jalphai (Nutmeg)
  • 4 tbsp Saboot Dhania (Coriander seeds)
  • 4 Laung (Cloves)
  • 8 Saboot Kali Mirch (Black Peppercorns)

Methods:-

Step 1:- For the paste, grind all ingredients to a fine paste. Use little water, if needed.

Step 2:- Put Chicken, Oil and the prepared paste in a big micro-proof dish. Cover and microwave for 10 minutes.

Step 3:- Drain Rice. Add Salt, Haldi, Water and the soaked Rice. Mix well gently.

Step 4:- Cover and microwave for 8 minutes.

Step 5:- Sprinkle Lemon juice, mix gentle with a fork. Cover and microwave for 7 minutes.

Step 6:- Separate the grains with a fork. Serve after 5 minutes, garnished with Lemon wedges and Onion slices.