recipe

Eggless Vanilla Cup Cake Recipe

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Ingredients

  • 125 gms Curd
  • 100 gms Sugar
  • 1 tsp Baking powder
  • 1/2 tsp Baking Soda
  • 125 gms Maida
  • 2 tbsp Oil
  • 1 tsp Vanilla
  • Milk as required

Instruction

  1. In a bowl add curd, sugar, whisk it well.
  2. Add baking powder, baking soda, mix well.
  3. Add maida, oil, vanilla, milk, mix well.
  4. Cove the cupcake molds with cupcake wrappers and fill 3/4th of the mold with the batter.
  5. Bake it for 30-35 minutes.

 

Red Sauce Pasta Recipe

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Ingredients

  • Penny Pasta – 1 cup or 250 gm
  • Water for boiling pasta
  • Salt to taste
  • Chopped garlic – 1 Tablespoon
  • Boiled tomatoes puree – 4
  • Green chillies – 2
  • Black pepper – half teaspoon
  • Green chilli sauce – 1 tablespoon (optional)
  • Tomato sauce (ketchup) – 2 tablespoon
  • Italian seasoning – 1 tablespoon
  • Red chilli flakes – 1 teaspoon
  • oil – 2 tablespoon

Instructions

1. Boil 3 cups of water.Add half teaspoon salt and few oil drops.
2. Add pasta and cook as per packet instruction (approx 12 mins).
3. Once cook remove excess water and add some normal water.
5. In another Pan add oil.
6. Add garlic and boiled tomato puree, cook for 2 minutes.
7. Add green chillies, salt to taste, black papper, green chilli sauce, mix and cook for 2 minutes.
8. Add tomato sauce, italian seasoning, red chilli flakes and boiled pasta.
9. Mix and cook for 2 minutes and serve hot.

 

Grilled Chicken Tostadas

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Ingredients

  • 500g chicken breast fillets
  • 2 red chillies, seeded and thinly sliced
  • 2 garlic cloves, peeled
  • 1 lime, juiced
  • 2 tablespoons Woolworths Select Spanish mellow olive oil
  • 2 red onions, cut into 1cm-thick rounds
  • ½ small iceberg lettuce
  • 2 small truss tomatoes
  • 1 avocado
  • 400g packet of 10  tortillas
  • 300ml tub sour cream, to serve

Instruction

1. Remove tenderloins from chicken and place on a tray. Cut chicken lengthways into 2cm-thick strips and add to tray.
2. Combine chillies and garlic in a mortar and pound with a pestle to a paste, stir in lime juice and 1 tablespoon of the oil, pour over chicken. Season and toss to coat.
3. Place onion and remaining oil in a bowl. Season. Cook onion on preheated barbecue grill, tossing with tongs until slightly charred. Meanwhile, shred the iceberg lettuce into a bowl. Halve and thinly slice the tomatoes into another bowl. Halve, seed and dice the avocado into another bowl.
4. Cook chicken on a preheated barbecue grill for 3-4 minutes, turning or until cooked through. Transfer to a plate.
5. Meanwhile, lightly toast tortilla on preheated barbecue flat plate until warmed through. Transfer to a tea towel lined plate, fold tea towel over tortilla to keep warm.
6. Serve grilled chicken with lettuce, tomato, avocado, sour cream and warmed tortillas.

Tip 1: To save time you can also use a 40g packet Fajita seasoning mix with 2 tablespoons oil instead of making your own marinade.
Tip 2: Tortillas can be torn and barbecued for quick crisps to serve with dip
Tip 3: Replace the chicken with two thickly sliced large eggplants for a vegetarian alternative.

 

 

 

Chicken Dum Biryani Recipe

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Ingredients

  • Long grain basmati rice – 250 g
  • Desi ghee ( butter ) – 1 tbsp
  • Salt – 1 tbsp
  • Cooking oil – 3 tbsp
  • Bay leaves – 5 to 7
  • Green cardamom – 5 pcs
  • Black cardamom – 1 pc
  • Black peppercorns – 5 to 7 pcs
  • Cumin seeds – Half tsp
  • Green coriander leaves – Few for garnishing
  • Green chili – 1 pc
  • Star anise – 3 pcs
  • Cinnamon sticks – 2 pcs
  • Water – 2 and half litres
  • Chicken – 1 ( medium size, big pieces )
    Ginger garlic paste – 1 small bowl ( 3 tbsp, including 1 tbsp salt in it.)
    Chopped tomato – 1 pc
  • Fried onion – 3 ( cut into slices and fry it in oil till golden brown )
  • Kashmiri Chili powder – 1 tsp
  • Turmeric powder – Half tsp
  • Coriander powder – 1 tsp
  • Biryani masala powder – 3 tsp
  • Curd – 3 tbsp
  • Saffron – 8 to 10 threads ( soak into small bowl of milk )
  • Dough – Wheat flour – 25 g ( Add little water and make dough )

Instruction

  1.  Boil 2 jug ( 2 litre ) water into biryani pot.
  2.  Add dry spices, salt, ghee and oil and boil it for few minutes.
  3.  Add washed rice and stir it well.
  4.  Allow the rice to cook till 60% on high flame.
  5.  Cover the pan.
  6.  open the lid and check the rice grain if it is half cooked.
  7.  The rice is half boiled now.
  8.  Now switch off the flame and drain water immediately.
  9.  Use the same pan for cooking chicken.
  10.  Heat a pan on medium flame and add oil in it.
  11.  Add dry spices and saute for few seconds.
  12.  Add ginger garlic paste ( including 1 tbsp salt ), chopped tomato, chili and fried onion.
  13.  Add dry masala powder and curd in it and mix it well.
  14.  Add half jug water ( 1/2 litre ).
  15.  Now add chicken pieces.
  16.  At last, add biryani masala and mix it well and cook it till 20 minutes on high flame.
  17.  After 20 minutes, chicken is almost cooked.
  18.  Keep chicken curry into another bowl and use the same biryani pot for making biryani layers.
  19.  For making layers, apply little oil into biryani pot.
  20.  Make rice layer and put few chicken pieces on it.
  21.  Again make a rice layer and put some fried onion, chicken pieces and spread gravy on it.
  22.  At last, pour saffron milk on it to get saffron flavor and yellow colour.
  23.  Finally, garnish with coriander leaves.
  24.  Close the pot lid and seal pot with flour dough.
  25.  Cook dum biryani for 15 minutes on low flame.
  26.  After 15 minutes, now use roti pan or dhosa pan and cook biryani on it for 5 minutes on
  27. low flame.
  28.  After 5 minutes, remove the dough layer.
  29.  Finally chicken dum biryani is perfectly cooked. Enjoy the spicy chicken dum biryani.

 

Veg Shawarma Recipe

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Ingredients

  • 400 gms cottage cheese

Marinade

  • 3 tbsp toasted sesame seeds
  • 8-10 garlic cloves
  • 3 tbsp yogurt
  • 1 tsp cinnamon powder
  • 1 small onion
  • 2 green chillies
  • 1 tbsp lemon juice
  • Salt as required
  • 2 tbsp olive oil

Pickle

  • 1 red carrot into batons
  • 1 cucumber strips
  • 1 small beet root into batons
  • 1 tbsp sugar
  • Salt as required
  • 1 lemon into slices
  • 1/4 cup water
  • 3-4 non spicy chillies
  • 2 tbsp mayonnaise
  • 1 medium potato (made into french fries)
  • Mixed salad leaves ( of your choice)
  • 5-6 round thin pita breads

Instruction

For Pickle

  1. In a vessel add 1 red carrot into batons, 1 cucumber strips, 1 small beet root cut into batons, 1 tbsp sugar, salt as required, 1 lemon into slices, 1/4 cup water, 3-4 non spicy chillies bring to a boil and keep it aside for an hour covered with the lid.

For marination

  1. In a grinder add 3 tbsp yogurt, 3 tbsp toasted sesame seeds, 8-10 garlic cloves, 1 tsp cinnamon powder, 1 small onion, 2 green chillies, 1 tbsp lemon juice, salt as required, 2 tbsp olive oil and grind it into a paste.
  2. Take 400 gms cottage cheese and cut it into thick slices, marinate with the paste and keep it aside for half an hour.

For french fries

  1. Cut 1 potatoes into baton and fry them in oil till they turn golden brown.
  2. Fry the marinated pieces of cottage cheese in some oil and then cut them into long pieces.
  3. In a small bowl mix 2 tbsp mayonnaise and the marination paste.
  4. Warm 5-6 round thin pita breads on a pan, apply the mayonnaise, add mixed salad leaves, french fries, pickled vegetables, pieces of cottage cheese, roll it and reserve it with a toothpick.