Chicken Tikka Masala Making Tips

 

 

Ingredients

6 Chicken thigh pieces (boneless)Marinade for Tikkas

• 6 tbsp. Yoghurt
• 1 tsp red chili powder
• 1 tbsp Garlic paste
• 2 tbsp Ginger paste
• 1 tsp Cumin Powder
• 1 tsp Curry Powder (Garam Masala)
• 4-5 tsp lemon juice
• Salt to taste

For Gravy

• 2 Tomatoes(chopped)
• 1 Onion
• 1 tsp Ginger-garlic paste
• ½ tsp. Cumin powder
• ½ tsp. Coriander powder
• ¼ cup Milk
• 1 tsp Sugar
• Salt to taste

Directions

Chicken tikka masala is a two step process, Tikka and Gravy. Grilling the chicken definetely flavors this dish but if you do not have a grill, you could use any oven too. Once you have your chicken grilling, you could start the gravy process in parallel.

1. Cut chicken into smaller pieces. Drain any water.
2. Mix all ingredients for the marinade and add chicken into it. Set aside for at least 1 hour
3. Grill chicken on hot grill (barbecue) to golden brown. Baste butter (or oil) frequently to ensure that chicken remains tender and moist. Do not overcook.
4. Heat oil and add ginger, garlic paste. Fry a little and add chopped onions.
5. Keep heat on high to slightly caramelize the onions. Caramelizing onions enhances its flavors for this dish.
6. When onions turn golden, add chopped tomatoes and keep frying on medium heat until the oil separates.
7. Add cumin and coriander powder. Mix
8. Add salt and sugar and drop the chicken tikka pieces in it.
9. Let it simmer for 5 minutes on low heat and let the flavors mingle a little.
10. Increase heat to high and incorporate milk slowly. Stirring continously.
11. Once the gravy is of right consistency, reduce heat to low. Prepare any garnish
12. Serve with white rice.

 

Paneer tikka kathi rolls Making Tips

 

 

Ingredients

• 1 cup low fat paneer, cubed
• ½ cup tomatoes, deseeded and diced
• ½ cup capsicum, diced
• 1 teaspoon oil
• ¼ cup low fat curds, beaten
• 1 tsp chilli powder
• ¼ tsp turmeric powder (haldi)
• ½ tsp ginger paste
• ¼ tsp garlic paste
• ¼ tsp Bengal gram flour (besan)
• ½ tsp chaat masala
• ½ tsp kasuri methi (dried fenugreek leaves)
• ½ tsp garam masala
• salt to taste
• 1 cup whole wheat flour (gehun ka atta)
• 1 cup low fat milk
• salt to taste

Directions

For the paneer tikka filling

1. Add the paneer and tomatoes to the prepared marinade and toss lightly.
2. Leave aside for 10 minutes.
3. Heat the oil in a non-stick pan, add the capsicum and sauté for 2 minutes.
4. Add the paneer mixture and sauté over a high flame for 4 to 5 minutes, stirring occasionally.

For the chapatis

1. Combine all the ingredients and knead into a soft dough.
2. Divide the dough into 9 equal portions.
3. Roll out each portion into a thin chapati.
4. Cook each chapati lightly on a tava (griddle) on both sides. Keep aside.Divide the paneer tikka filling into 9 equal portions.Spread one portion of the filling in the centre of each chapati and roll up tightly. When you want to serve, cook the rolls on a hot tava (griddle).Cut into 50 mm. (2") long pieces and serve hot.

 

Paneer tikka masala Making Tips

 

 

Ingredients

• 5 tsp. lemon juice
• 1 tsp. grated ginger
• 2 garlic cloves, crushed
• 2 green chili, chopped
• 3 tbsp. chopped coriander
• 1 tsp. chili powder
• salt to taste
• 250g paneer cut into cubes.
• 2 tbsp. vegetable oil
• 2 onions, chopped in 1-inch long thin slices
• ¼ tsp. turmeric powder
• 3-4 tbsp. thick yogurt
• ½ cup milk

Directions

1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl .  Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent.  Add turmeric powder, yogurt, milk and the remaining coriander.  Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

 

Spinach Rice

 

 

Ingredients

• 2 Cups Cooked Rice
• 1 Large bunch Spinach
• 1/2 tsp Jeera powder
• 1 tsp Pepper Powder
• 1 Redchilli (Break into 2 pieces)
• 1/2 tsp Haldi
• 1 Cinnamon Stick of 2 inches.
• Salt to taste
• 1 tsp Oil
• 5 nos.cashew and 4 nos. crushed

Directions

1. Wash the spinach well in running water and keep it aside for some time.
2. Chop the spinach with the stem too.
3. Heat oil and add cinnamon stick,Cashew,red chilli,and spinach and cook till it reduces its quantity.
4. Add haldi, Jeera powder and pepper powder and sugar.In max 4 minutes time, Palak becomes soft.
5. Add Salt at the end otherwise water will come out from the palak. Switch off the gas.
6. If some water content is there add crushed cashew nut powder.It absorbs the water.
7. Add palak gravy to the rice.Mix well.
8. Serve with raita.

Palak Rice Making Tips

 

 

Ingredients

1 no. Onion
1 tsp. Ginger/Garlic paste
3 nos. Green Chilies
bunch All spice powder(whole masala preferred)
½ cup Indian Cottage Cheese(fried cubes)
2 tbsps. Vegetable Oil
2 cups Rice (basmati)
1 no. Lemon
1 tsp. Cumin Seeds
3 bunches Spinach

Directions

1. Cook rice in regular way.
2. Boil spinach, drain and make its puree
3. Heat oil in a pan and temper some cumin seeds with whole garam masala.
4. Add and fry onions till it is light brown
5. Add ginger, garlic and chilli paste in it and fry for another minute.
6. Add spinach puree prepared earlier and cook till the oil separates. Season with salt and lime juice and cook for a 2 to 3 minutes.
7. Finally, fold this mixture nicely into the cooked rice.
8. Add fried paneer cubes into the mixture and let it stand for 10 minutes before serving.

 

Mexican Flavored Rice Making Tips

 

 

Ingredients

• 1-2 Clove Garlic (crushed)
• 1 Onion (diced)
• 1 Can Tomato Puree
• ½ cup Vegetable or Olive Oil
• Long Grain White Jasmine Rice
• 2 cups of Vegetable broth

Directions

1. Soak rice for over an hour and drain completely
2. In a saucepan heat 4 tbsp of Oil and toast rice till it start changing its color from white.
3. Add crushed garlic, onion and saute for couple of minutes.
4. In a blender, add a can of tomato puree, 1 tsp Salt, 2 cups of vegetable broth. Blend well.
5. Pour liquid from blender carefully, your oil is hot. Bring to a boil, cover, simmer over low heat for 20 minutes or till liquid is absorbed.
6. Let set for a few minutes before serving.

You can add diced carrots or peas for color. If non-vegetarian, substitute vegetable broth with chicken broth.
Serving Suggestion: Melt some mozzarella and cheddar chese on top of refried beans on the same plate.

 

Baked Fish with Mushrooms

 

 

Ingredients

• Approx 1 lb of fresh or frozen fish fillets (the fresher the better)
• 2 tbsp butter
• 1 1/2 cups sliced fresh mushrooms
• 1/4 cup sliced green onions (substitute other onions if necessary)
• 1 tsp fresh thyme or 1/4 tsp dried thyme

Directions

1. If frozen, thaw and dry fish. Arrange in a rectangular baking pan sprayed with Pam cooking spray. Sprinkle lightly with salt (optional). Preheat oven to 450 degrees.
2. In a small saucepan melt butter, add mushrooms, onions, and thyme. Cook over medium heat until the mushrooms and onions are green and tender. Spoon mixture over fish.
3. Bake at 450 for 12 to 18 minutes or until the fish flakes easily with a fork.

 

Mexican rice Making Tips

 

 

Ingredients

• 3-4 garlic
• 1 cup rice
• 3 capsicum
• 3 onions
• 2 tomatoes
• 2 tbsp butter/ghee
• 4 tbsp oil
• 1 cup cabbage
• 2 tsp soya sauce
• 1 tsp red chilli pd.
• salt to taste

Directions

1. Fry the washed rice, then add water and cook it.
2. In another vessel, heat oil, fry onions and garlic till they become golden brown.
3. Fry cabbage and capsicum in the same oil.
4. Add tomatoes, soya sauce, salt and Red chilli pd. and fry for 2 minutes.
5. Mix rice and cook it for 10-15 minutes and serve it hot.

 

APPLE KISHMISH PAN CAKE

 

 

Ingredients 

• 3 tsp raisins
• 3 eggs
• ½ tsp cinnamon powder
• ½ cup apple puree
• ½ cup castor sugar
• 4 - 5 tsp all purpose flour
• 2 tsp flour
• Soda pinch 
• 1 medium vanilla pod

For garnish

• Honey
• Apple puree
• Raisins
• Castor sugar
• Cinnamon powder

Directions

• Whisk eggs in a bowl.
• Mix raisins, cinnamon powder and apple puree in the bowl.
• Now add castor sugar, all purpose flour, soda and vanilla essence in the bowl, whisk them.
• Place the mixture on the pan.
• Keep the prepared pan cakes with honey, apple puree, and raisins.
• Garnish the prepared pan cakes by sprinkling castor sugar and cinnamon powder on them.
• Your Apple Kishmish Pan Cakes are ready.

 

Making Tips For Capsicum Rice

 

 

Ingredients

• 2 cups basmati rice(cleaned and soaked in water for 10 mins)
• 3 green capsicum, finely chopped
• 1 finely chopped onion
• 1 tomato, chopped
• 5 whole red chillies
• 1 tsp red chilli powder
• 1 tsp cumin seeds
• 1 tsp ginger-garlic paste
• 1 tbsp grated coconut
• 6 crushed and roasted cashew nuts
• 1/2 tsp turmeric powder
• 1 tsp lemon juice
• 2 tsp salt to taste
• 2 tsp ghee
• few curry and coriander leaves
• 1 tbsp refined oil

METHOD For Making

1. Clean basmati rice with water,then drain it.Heat ghee in a pan,now roast basmati(wet) in ghee for a min.This will give nice ghee taste to the rice.
2. Cut onions,tomato,capsicum,green chillies into very small pieces.
3. Heat oil in a pressure pan,add cumin seeds,green chillies,chopped onions,chopped tomato,ginger-garlic paste and curry and coriander leaves.saute well till tomato begins to melt.
4. Now add chopped capsicum,chilli powder,salt and turmeric powder and saute for a min.
5. Add basmati rice and 3 cups water and pressure cook upto 1 whistle.turn off the flame.
6. Add lemon juice  and mix well.
7. Add crushed and roasted cashews and grated coconut in the end.
8. Serve hot with cucumber raita and papadams.

 

indian panini Making Tips

 

 

Ingredients

• 2 buns  
• 2 - 3 lettuce leaves 
• Oil to apply on griller

For chicken marinade 

• 1 chicken strip 
• 1 tbsp olive oil  
• Salt to taste
• Black pepper powder to taste

For filling 

• 2 tbsp green chutney  
• 2 - 3 sliced black olives  
• 2 tbsp mayonnaise  
• 2 tbsp grated mozzarella cheese  
• 4 - 5 cherry tomatoes 

For garnish

• Few lettuce leaves  
• 2 - 3 black olives 

Directions

• In a bowl add chicken strip, olive oil, salt, black pepper powder and mix well, let it marinade further.
• Put this marinated chicken strip on a grill pan and let it grill.
• Cut the bun from centre and open it.
• Remove the grilled chicken and cut it into cubes.
• To prepare filling in a bowl add grilled chicken cubes, green chutney, sliced black olives, mayonnaise, grated mozzarella cheese and chop the cherry tomatoes into pieces, and mix it in the mixture.
• Place lettuce leaves on the bun and add the prepared filling. 
• Apply oil on the grill machine and grill the prepared Indian panini on it.
• Now remove the grilled Indian panini on a plate and cut one of them.
• Garnish with lettuce leaves and black olives.

 

Lemon Rice Making Tips

 

 

Ingredients

• 2 cups Steamed Rice
• 2 Lemon
• 1 tsp Turmeric Powder
• 2 tsp Mustard
• 2 tsp Urad dal 
• 2 tsp Chana dal
• 1 Red Chilli
• Ginger - small peice chopped
• 2 Green Chilli, chopped
• 7-8 Kadipatha(curry leaves) 
• 1 tbsp Oil
• Salt, to taste
• Coriander - Garnishing

Directions

1. Heat the oil in a pan.Add mustard.After it splutters,add urad dal,chana dal and Red Chilli.Let the color changes slightly.
2. Add chopped Green Chilli,Ginger and Kadipatha and Turmeric powder and Salt.
3. Switch off the gas.
4. Squeeze lemon and mix well with Rice.
5. Garnish with fresh coriander

 

 

Cheese Fondue Making Tips

 

 

 

240 mL (1 cup) - cottage cheese creamed

60 mL( 1/4 cup) - milk

15 mL(2 tablespoons) - butter or margarine

22 mL(1 tablespoon + 1 1/2 teaspoons) - cornstarch

dash - garlic powder

1.25 mL (1/4 teaspoon) - dry mustard

180 mL (3/4 cup) - milk

240 mL (1 cup) - pasteurized process sharp cheddar cheese, shredded*

120 mL (1/2 cup) - pasteurized procees Swiss cheese, shredded*

450 g (1-pound) loaf - French Bread cut in cubes

1. Mix cottage cheese with 1/4 cup milk in a blender until smooth.
2. Melt butter or margarine in a saucepan
3. Stir in cornstarch, garlich powder, and dry mustard; mix well.
4. add 3/4 cup mil. Cook over medium heat, stirring constantly until thickened, about 2 to 3 minutes.
5. Reduce heat. Stir cottage cheese mixture.
6. Add remaining cheeses, stirring until cheeses are melted.
7. Serve with cubes of French Bread for dipping into fondue mixture. Yield: six 1/2 cup servings

 Nutrition Information per Serving
(Approximate. Does not include bread.)
calories            430
protein               28 g
fat                      33 g
carbohydrate        7 g
sodium              880 mg

NOTE: Fondue may be transferred to a preheated fondue pot or chafing dish if desired. Keep hot during serving by using an alcohol burner, canned heat, or candle burner.

 

Crustless Apple Pie with Vanilla Ice Cream Making Tips

 

Ingredients

1 tablespoon unsalted butter
4 Golden Delicious apples, peeled, cored, cut into 16ths
1/2 teaspoon ground cinnamon

2 tablespoons brown sugar
1 orange, juiced
Vanilla ice cream 

 

 

 

Directions

In a medium heated skillet add the butter then add the apples. Cook for about 2 to 5 minutes then add the cinnamon, brown sugar and orange juice. Swirl the apples around to make sure they all get coated. Cook another 5 minutes until apples are soft and caramelize. Serve warm with scoop of vanilla ice cream. 

 

How to make Seafood Lasagna

 

 

Ingredients:

½ cup butter or margarine

2 garlic cloves, finely chopped

½ cup  all-purpose flour

2 cups milk

2 cups  chicken broth (from 32-ounce carton)

2 cups shredded mozzarella cheese (8 ounces)

4 medium green onions, sliced (1/4 cup)

2 tablespoons capers

1 teaspoon dried tarragon leaves

½ teaspoon lemon pepper

9 uncooked lasagna noodles

1 cup small curd creamed cottage cheese

1 can (6 ounces) crabmeat, drained and cartilage removed

1 can (4 ounces) tiny shrimp, drained

½ cup grated Parmesan cheese

Step 1

Heat oven to 350ºF. Melt butter in 3-quart saucepan over low heat. Cook garlic in butter about 1 minute, stirring occasionally, until golden. Stir in flour. Cook, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in mozzarella cheese, onions, capers, tarragon and lemon pepper. Cook over low heat, stirring constantly, until cheese is melted.

Step 2

Spread one-fourth of the cheese sauce (about 1 1/4 cups) in ungreased rectangular baking dish, 13x9x2 inches; top with 3 uncooked noodles. Spread cottage cheese over noodles. Repeat with one-fourth of the cheese sauce and 3 noodles. Top with crabmeat, shrimp, one-fourth of the cheese sauce, the remaining noodles and cheese sauce. Sprinkle with Parmesan cheese.

Step 3

Bake uncovered about 40 minutes or until noodles are tender. Let stand 15 minutes before cutting.

How to make Hamburger Gravy

 

Ingredients:

1lb. lean ground beef

1/2cup chopped onion

3 tablespoons all purpose or unbleached flour

1 tablespoon beef-flavor instant bouillon

2 tablespoons steak sauce

2 cups milk

Step 1

In large skillet, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently.

Step 2

Stir in flour, bouillon and steak sauce. Gradually stir in milk. Cook and stir 4 to 6 minutes or until mixture boils and thickens, stirring frequently. If desired, serve over mashed potatoes or cooked rice.

Cream of Mushroom Soup Making Tips

 

Ingredients:

2 (7 ounce) cans chopped mushrooms, undrained

2 cups water
2 tablespoons butter
1/4 cup all-purpose flour

1 small onion, chopped
1 teaspoon seasoning salt
1 (12 ounce) can evaporated milk
1/4 teaspoon white pepper, or to taste
2 cans (10-3/4 ounces each) chicken broth
1 cup heavy cream

1/8 tsp ground nutmeg
Chopped parsley for garnish
 
Directions
Clean mushrooms with a mushroom brush or damp paper towel. Cut half of the mushrooms into slices. Chop the remainder.

Melt half of the butter in a large saucepan and saute sliced mushrooms until golden. Remove and reserve sliced mushrooms. Add remaining butter to the same pan, along with the chopped mushrooms and sweet onions. Sprinkle with salt. Cook, stirring often, until onion is soft.

Return sliced mushrooms to the pan. Add flour and cook, stirring constantly about 2 minutes, until smooth. Slowly add chicken broth while stirring. Simmer, stirring often, until thickened. Add nutmeg and pepper. Taste and adjust seasoning, if need be.

Add heavy cream and bring to a simmer. (Do not boil.) Ladle into soup bowls and garnish with chopped parsley.

The canned version comes in handy for casseroles, but for a stand-alone cream of mushroom soup, go for the real thing with lots of mushrooms.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

How to Make Chocolate Trifle

 

Ingredients
1 package chocolate fudge cake mix (regular size)
1 package (6 ounces) instant chocolate pudding mix
1/2 cup strong coffee
1 carton (12 ounces) frozen whipped topping, thawed
6 Heath candy bars (1.4 ounces each), crushed

Directions
Bake cake according to package directions. Cool. Prepare pudding according to package directions; set aside.
Crumble cake; reserve 1/2 cup. Place half of the remaining cake crumbs in the bottom of a 4-1/2- or 5-qt. trifle dish or decorative glass bowl.
Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the crushed candy bars. Repeat the layers of cake, coffee, pudding and whipped topping.
Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top. Refrigerate 4-5 hours before serving.

How to Make Bhindi Masala Recipe

 

Bhindi masala is a popular main course dish made with bhindi cooked in spices and served with chapatis.Learn how to make bhindi masala.

 

Ingredients:

2 pounds bhindi
2 onions (chopped)
1 tblsp ginger garlic paste
1 tblsp coriander powder
1 tsp cumin seeds
1 tsp red chilly powder
1 tsp garam masala powder
1 tsp amchur powder
1/4 tsp turmeric powder
salt to taste
oil 

 

How to make bhindi masala:

Wash and cut bhindi in halves.
Heat oil in a wok or kadai.Add cumin seeds and let it splutter.
Add chopped onions and ginger garlic paste.Fry till golden brown.
Now add cut bhindi with rest off the spices and stir well.
Cook it on medium flame and keep stirring it ocassionaly so it does not stick at bottom.
Keep feying till bhindis are cooked.
Serve bhindi masala hot with chapatis.
 

How to Cook Rosemary Bricked Grilled Chicken

 

Ingredients
1 cup olive oil
6 cloves garlic, finely chopped

1/4 cup fresh lemon juice
2 tablespoons chopped fresh rosemary leaves
2 (3-pound) chickens, butterflied
Salt and freshly ground black pepper
Lemon wedges, for garnish
Directions
Whisk together the oil, lemon juice, garlic and rosemary in a large baking dish. Add the chickens and turn to coat. Cover and marinate in the refrigerator for at least 1 hour, or up to 4 hours.

Preheat the grill to medium. Wrap 4 bricks in aluminum foil and set aside. Remove the chickens from the marinade, blot off excess oil, and season with salt and pepper on both sides. Place the chickens on the grill, skin-side down, and place 2 bricks on top of each chicken. Grill the chicken for 8 to 10 minutes, then turn over, and return the bricks to the chickens. Close the cover and continue cooking for 8 to 10 minutes or until cooked through. Let rest for 10 minutes and cut into quarters. Serve with lemon wedges..