LEMON CHICKEN

INGREDIENTS


500 gms Boneless Chicken pcs

50 ml Fresh Lemon Juice
1 Onion cut in Jullines
1 Tomato cut in Jullines
1 tbsp Ginger cut in Jullines
2-3 Green Onions
Chopped Green Coriander
2 tbsp Cooking Oil
Salt to taste
1 tbsp Ground Black Pepper
1 tsp Chili Flakes
1 tbsp Honey
1 Beaten Egg
2 tbsp Corn Starch
3 tbsp AP Flour
Cooking Oil for Frying




COOKING METHOD

Mix corn starch, flour and egg in mixing bowl. Add pinch of salt and pepper in it. Now add water in it and mix it till get coated on your finger. Now put cooking oil in pan for frying. Cut chicken in one n half inch pcs. Once oil get heat up dip the chicken in the flour mixer and gently put in the oil for frying and fry till it become golden brown in color. Add lemon juice in a pan, once it start boiling add onion, tomatoes and ginger jullines it the pan. Now add salt, pepper pd. Now add cooking oil, chili flakes and cooked chicken in it. Mix it gently. Now add green onion, honey and green coriander. Mix it gently. Garnish with green onions on the top. Serve it Hot. Best to Serve with Rice.

PUTHA HALWA (SUJI)

INGREDIENTS


250 gms Think Suji (Semolina)                               
250 ml Water
250 gms Crystal White Sugar
200 gms Desi Ghee (Clear Butter)
8-10 pcs Green Cardamom
8-10 pcs Cashew
8-10 pcs Almonds


COOKING METHOD

Soak suji in water. Melt Ghee in thick base wok. Once ghee melt add sugar in it. Cook sugar till  light brown in color. Simmer the gas. Once it get golden brown, add soaked suji in the wok and mix it properly. Cook the suji on medium heat till it get light brown color. Once it get cooked take off from the heat and add Green cardamom, cashew and almond in it. Mix it well and if you think there is excess ghee in it take it off before serve. Serve Hot with crushed cashew on the top. 

COUS COUS SALAD

INGREDIENT


2 Cup Dry Cous Cous                                      2 Cup Warm Water
1 Red Pepper cut in small cubes
1 Green Zucchini cut in small cube                   50 gms Green Peas
Half bunch chop Green Coriander               50 ml Red Wine Vinegar
50 ml Olive Oil                                            50 gms chop Walnut
50 gms Dry Cranberry                              50 gms chop Dry Apricot
Salt to taste                                              1 tsp Black Pepper pd
1 tsp Turmeric pb                                                  1 tsp Curry pd


COOKING METHOD

Saute Red pepper, Green Zucchini, Green Peas with salt, black pepper pd and oil separately in the Pan. Add Cous Cous, salt, black pepper pd, turmeric pd, curry pd together in bowl. Add luke warm water, red wine vinegar, olive oil in it and mix it together. Leave it for 5-10 mins till water observe in cous cous. Once it get dry mix it gently. Now add saute vegetables, walnut, apricot, cranberry in it. Mix it together and keep in refrigerator to cool. Once it cool add chopped green coriander in it. Serve Cool.

UPPMA (SEMOLINA) BREAKFAST

INGREDIENT

Semolina Floor                 250 gms
Warm Water                        250 ml

Cooking Oil                           25 ml

Onion                                       1 pc

Tomatoes                                 1 pc

Channa Dal                           1 tbsp

(Yellow Lentitles)

Black Mustard Seeds               1tsp

Cumins Seeds                         1 tsp

Curry Leaves                       8-9 pc

Whole Red Chillies               2-3 pc

Salt                                     to taste

Red Chillies Pd                       1 tsp

Green Coriander           half bunch


COOKING METHODS

Soak Yellow lentitles for 15 mins. Wash and Chop onions, tomatoes, green coriander. Put cooking oil in wok add cumin seeds, black mustard seeds, whole red chillies, curry leaves till it pop up. Now add chop onions saute it for 5 mins. Now add chopped tomatoes and stir it for few mins. Add semolina saute it for another few mins. Add salt and red chillies in it. Now add luke warm water in the wok. Stir it till water consume in semolina. Cook it till consistency get smooth. If you need more water you can add to make it smooth. Now add chopped green coriander. Serve it Hot.

MANGO CHICKEN

INGREDIENT

Chicken                                500 gms
Mango                                  150 gms
Baby Bok Choy               6-7 leaves
Broccoli                                 4-5 pcs
Green Pepper                        7-8 pcs
Red Pepper                           7-8 pcs
Onion                                    7-8 pcs
Ginger                                       1 tbsp
Garlic                                     1.5 tbsp
Green Coriander       half a bunch
Green Onion             half a bunch
Whole Red Chillies                    3 no.
Sesame Seed Oil                     30 ml
Soy Sauce                               20 ml
Vegetable Oil                          20 ml
Sesame Seeds                       half tsp
Salt                           as per the taste
Black Pepper pd                         tsp

COOKING METHOD

Saute Sesame seeds in wok. Saute it till golden brown color. Wash and cut ginger, garlic and make paste. Cut mango make paste. Wash and cut pepper, onion in one n half inch cubes. Put vegetable oil in same wok. Put whole red chillies in it and pop it up. Once it start pop add ginger garlic paste in it. Add sesame seed oil. Now add mango paste cook it for 5 mins. Add 2 inch chicken strips in the gravy. Add salt and pepper. Once chicken is 80% cooked put all vegetables in it and mix it. Add soy sauce for flavor. Once it cooked cut green coriander and green onions and add it in gravy. Serve it hot in Bowl with toasted Sesame seeds on top.


Serve it with Steamed Rice or Noodles on side.

CORN MUFFINS

INGREDIENTS

AP Floor 1 kg

Corn Meal 450 gms

Baking Pd 2 tsp

Sugar 1 lbs

Salt 1 lbs

Liquid Eggs 500 ml

Water 500 ml

Milk 200 ml

Oil 200 ml

COOKING METHOD

Mix all the dry ingredients in a mixer bowl. Add liquid eggs, water, milk until almost
incorporated. Add oil in steady stream. Leave the mixer for 5-10 minutes at room temp.
Grease the Mini Muffin Baking Tray. Fill the mixture in baking tray cups until half.
Bake it at 325 F. for 10 mins. and change the side of baking tray and
bake it for another 10 minutes.

Leave the tray at room temperature for half an hour to cool down. Gently take out the
Corn Muffins from the tray and Serve at room temperature.

You can serve Muffins as a Appetizer with Boneless BBQ Grilled Chicken Balls on the top.
Serve as a Dessert with Mascarpone Cheese on the top..