French Toast

French Toast

 

Ingredient

• Bread slices – 4 (cut it diagonally to give the shape of triangle)
• Oil to fry

For the batter

• Egg – 2
• Gram Flour(Besan) – 5 table spoon
• Milk – 2 tea spoon
• Onion – 2 (grated)
• Green chilly – 2 (finely chopped)
• Coriander leaves – 2 tea spoon (finely chopped)
• Lemon juice – 1 tea spoon
• Sugar – tea spoon
• Salt to taste

Method 

In In a bowl put all the ingredient of batter and mixed well. When the batter is ready, put the triangle bread slice and deep fry it in the hot oil .Serve it hot with sauce.

Chilli Potato

Chilli Potato

Ingredient

• potatoes - 2 (cut into long fingers)
• Salt, to taste
• vinegar – 1 tea spoon
• Oil, for deep frying

For the gravy :

• oil – 1 tea spoon
• Ginger and garlic paste – 1 tea spoon
• Onion – 1 (chopped)
• capsicum – 1 (chopped)
• spring onions – 1/2 cup (chopped)
• sugar – 1 tea spoon
• Salt to taste
• Soya sauce – 1 tea spoon
• chilli sauce – 1 tea spoon
• Tomato sauce – 1 tea spoon

Method

Boil the potato fingers in a bowl with water, vinegar and salt for 5 minutes and strain it. Deep fry the potato finger till golden and keep aside. In a kadai heat the oil, now add ginger garlic paste, onion and sauté for 1 minute. Now put capsicum, spring onion and the fried potato and cook it in a high flame till potato are cooked. Now in the last put all the sauces, sugar and salt to taste and fry for a minute. Serve hot.

Tomato Soup

Tomato Soup

Ingredient

• Tomato – 500 gms
• Ginger – 1/2 tea spoon (grated)
• Onion – 1 (finely chopped)
• Butter – 2 tea spoon
• Sugar – 1/2 tea spoon
• Fresh cream – 1 tea spoon
• Salt and pepper to taste
• Parsley leaves – 1 tea spoon (chopped)

Method

Boil the tomato with ginger and water till it is totally cooked, cool it and make a smooth puree. Drain it in a bowl for the seeds. In a another vessel heat the butter put the onion and sauté for 1 minute then add the tomato puree, sugar , salt and pepper to taste and in the last put fresh cream. Garnish with parsley leaves and serve hot with garlic bread.

Honey Garlic Chicken

Honey Garlic Chicken

Ingredient

• Boneless chicken – 500 (cut into medium size pieces)
• Vinegar – 1 table spoon
• Red chilli powder – 1/2 tea spoon
• Salt to taste
• Butter – 2 table spoon
• Garlic – 2 table spoon (chopped)
• Spring onion – 1/2 cup
• Capsicum – 1 cup (cut into cubes)
• Onion – 1/2 cup (cut into cubes)
• Honey – 1 table spoon
• Tomato sauce – 2 table spoon
• Chilli sauce – 2 table spoon
• Soya sauce – 2 table spoon
• Cornflower – 2 table spoon( mixed with little water)
• Water – 1 cup

Method

Marinate the chicken pieces with vinegar, salt, red chilli powder for an hour. In a non-stick pan put 1 table spoon butter and sauté the chicken pieces for 5 minutes and keep aside. In the same pan put the remaining butter and put chopped garlic, spring onion and fry for 2 minutes. After that put the fried chicken pieces, onion and capsicum cubes and stir for few minutes till chicken is done. Mix all the sauces, honey and water and cook till gravy looks shiny. To make the gravy thick put the cornflower dissolved with 1/2 cup water and stir. Serve hot with fried rice/ noodles.

Cabbage Roll with Chicken Minces

Process remain same like the veg cabbage roll but only filling change

Cabbage Roll with Chicken Minces

Ingredient

• Cabbage - 300 gm (specially the big leaves)

For the Filling

• Chicken Minces – 1 cup (grated)
• Lemon juice – 1 tea spoon
• Ginger and garlic – 1 table spoon (finely chopped)
• Onion – 2 (finely chopped)
• Capsicum – 1 (finely chopped)
• Green chilly – 1 (finely chopped)
• Tomato – 1/2 cup (finely chopped)
• Coriander leaves – 2 table spoon (finely chopped)
• Chat masala – 2 tea spoon
• Gram masala – 1 tea spoon
• Salt to taste
• Pepper powder – 1 tea spoon
• Honey – 1 tea spoon
• Butter – 2 table spoon

Method

Wash the cabbage and boil it with 1 cup of water in the pan for 5 minutes. Take out from the water and let it cool. Take out the big leaves which can be use to fold the fillings. Now for the filling, marinate the chicken minces with salt and lemon juice put for half an hour. Heat the butter in the non-stick kadai, put ginger garlic chopped and sauté for a minute, put chopped onion, chicken minces and fry for 5 minutes. Now add tomato, capsicum, green chilly, and mix well, put chat masala, papper, honey and salt to taste and cooked till chicken minces are fully done. In the last put gram masala and chopped coriander leaves and let it cool. Put the filling into the cabbage leave which already we have prepare and wrap into small roll. Prepare all the leaves like this. Brush the roll with butter/oil and microwave for 5 minutes at 100% powder (covered with foil to prevent from burn). And serve hot with sauce/ coriander chutney or with mayonnaise sauce.

You can fry the rolls in the non-stick pan with little oil.

Cabbage Rolls

Cabbage Rolls

Ingredient

• cabbage - 300 gm (specially the big leaves)

Filling

• Paneer – 1 cup (grated)
• Sprouted moong – 4 table spoon
• Onion – 1 (finely chopped)
• Capsicum – 1 (finely chopped)
• Green chilly – 1 (finely chopped)
• Coriander leaves – 2 table spoon (finely chopped)
• Ginger and garlic – 1 table spoon (finely chopped)
• Chat masala – 2 tea spoon
• Lemon juice – 1 tea spoon
• Salt to taste
• Pepper powder – 1 tea spoon
• Honey – 2 tea spoon
• Butter – 1 table spoon

Method

Wash the cabbage and boil it with 1 cup of water in the pan for 5 minutes. Take out from the water and let it cool. Take out the big leaves which can be use to fold the fillings. Now for the filling, put the butter in the non-stick kadai . Put ginger garlic chopped and sauté for a minute then add chopped onion, capsicum, green chilly, sprouted moong, grated paneer and mix well. Now add chat masala, papper, lemon juice, honey and salt to taste and cooked for 5 minutes. Let it cool. Put the filling into the cabbage leave which already we have prepare and wrap into small roll. Prepare all the leaves like this. Brush the roll with butter/oil and microwave for 5 minutes at 100% powder (covered with foil to prevent from burn). And serve hot with sauce/ coriander chutney or with mayonnaise sauce.

You can fry the rolls in the non-stick pan with little oil.

Stuffed Potato Dum

Stuffed Potato Dum

Ingredient

• Medium size potato – 5 (boiled and then make it half)
• Ginger garlic paste – 2 tea spoon
• Onion – 4 tea spoon (grated finely)
• Green chilly – 2 (cut into halves)
• Curd – 2 tea spoon (beaten)
• Tomato puree – 4 tea spoon
• Coconut milk – 2 tea spoon
• Fresh cream – 2 tea spoon
• Gram masala powder – 1 tea spoon
• Oil - 5 tea spoon
• Garnish with coriander leaves

For the filling

• Khoya/paneer – 100 gm (grated it finely)
• Chat masala – 2 tea spoon
• Lemon – 1 tea spoon
• Red chilly powder – 1 tea spoon
• Honey – 1/2 tea spoon
• Resin – 1 tea spoon
• Coriander leaves – 2 tea spoon (chopped)

Method

Boil the medium size potato and cut it into halves. Scoop the potato from the middle with a spoon. The shape of the potato half is like a bowl where we have to put the filling. For the filling mix all the ingredient of the filling. Then fill it in the potato bowl. Make all the potato halves like that and keep aside in the fright for 1 hour. Heat the oil in non-stick kadai and fry the stuffed potato for 5 minutes. Take out the potato and keep aside. In the same oil put green chilly, ginger garlic paste and sauté for 2 minutes. Then put grated onion and fry till light brown. Then mix tomato puree, beaten curd, coconut milk and if require 1/2 cup of water. When it start boiling give the fried potato and gram masala and cook for 5 minutes. In the last put fresh cream and garnish with coriander leaves. Serve hot with roti or parata.