Spicy Vegan Potato Curry

Ingredients

4 potatoes, peeled and cubed
2 tablespoons vegetable oil
1 yellow onion, diced
3 cloves garlic, minced
2 teaspoons ground cumin
1 1/2 teaspoons Red chilli powder
4 teaspoons curry powder
4 teaspoons garam masala
1 (1 inch) piece fresh ginger root, peeled and minced
2 teaspoons salt
1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
1 (15 ounce) can peas, drained
1 (14 ounce) can coconut milk

Method

Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.

Spicy Vegan Potato Curry

Juicy Roasted Chicken

Ingredients

1 (3 pound) whole chicken, giblets removed
salt and black pepper to taste
1 tablespoon onion powder, or to taste
1/2 cup margarine, divided
1 stalk celery, leaves removed

Method

Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

Juicy Roasted Chicken

Paneer Tikka

Ingredients

· Paneer / Cottage Cheese - 300 g
· Capsicum - 1
· Onion - 1
· Tomato - 1

Marnade

· Thick yoghurt ( hang in a muslin cloth for 20 mins ) – ½ cup
· Food color - a pinch
· Oil - 1 ½ tbsp
· Corn flour - 1 tbsp
· Amchoor pwd - ½ tsp
· Black salt - ½ tsp
· Red chilly pwd - ½ tsp
· Tandoori masala pwd - 1 tsp
· Ginger garlic paste - 1 tbsp

Method

Add all ingredients of the marinade in a bowl.mix well.
Cube paneer into 2 inch squares.
Add paneer to the marinade.
Combine well to coat the paneer pices with the marinade.
Marinate the paneer pieces for 1 to 2 hours.
 Chop onion, tomato and capsicum to triangular shapes.
Put them in the left over marinade and mix well to coat the vegetables.
Grease the wire or grill rack with oil.
Arrange marinated paneer, capsicum, onion, tomato on the bamboo skewers. ( soak bamboo skewers in water alt least for ½ an hour, before using for grill purpose )
.Pre heat the oven at 200 degree Celsius.
Cook the tikkas for 6 to 8 mins.
Spoon some melted butter on the tikkas and turn over for even grilling.
Cook further for 2 to 3 mins.
Remove from oven.
Sprinkle chat masalaa and lemon juice.
Serve hot with any dips of your choice

Paneer  Tikka 

Shahi Malai Kabab

Ingredients

Beef botis 500 gm boiled
Bread 4 sliced soaked in ½ cup milk
Ginger garlic 1 tsp heaped
Green chilies 2 to 3 chopped
Coriander leaves chopped 2 tbsp
Mint leaves chopped 10
Onion 2 medium grated
Malai 2 tbsp heaped
Chili powder 1 tsp
Allspice 1 tsp
Salt 1 tsp
Turmeric ½ tsp
Eggs 2 beaten
Flour ¾ cup
Water ¾ cup
Oil for frying

Method

Shred boiled beef mix with grated onion, bread, ginger garlic, mint, coriander, green chilies, chili powder, allspice, salt, turmeric and malai, knead well, shape into kababs, make paste with flour and water, dip each kabab into flour paste then in eggs and deep fry in frying pan.

Shahi Malai Kabab

Kheer

Ingredients

1 liter of milk
a small tin condensed milk
4-5 tbs. sugar (reduce amount if adding sweetened condensed milk)
½ cup rice washed & Soaked
dry fruits-pistachio, almonds
1 tsp. Kewra essence
3-4 green cardamom (Chhoti Ilaichi)

Method

In a pot add milk and ilaichi seeds and washed rice and leave on a very low flame to cook.
When rice becomes very soft smash it and leave on low heat to thicken.
Add sugar and condensed milk and cook till bubbles start forming.
Add kewra essence just before removing from heat.
Garnish with dry fruit. Serve!

Kheer

Masoor Pulao

Ingredients

Mince ½ kg
Oil ½ cup
Brown onion 1 cup
Ginger garlic 2 tbsp
Coriander powder 1 tbsp
Roasted and crushed cumin 1 tsp
Turmeric ½ tsp
Salt 1 ½ tsp
Black Masoor boiled 1 cup
Tomatoes finely chopped 3
Yogurt 1 cup
Choti methi 4 bunches
Potatoes 2 cut and peeled into small cubes
Coriander and mint leaves chopped 2 tbsp each
Green chilies 4
Allspice ½ tsp
Ghee 2 tbsp
Rice 750 gm boiled with 2 tbsp salt
Yellow color ¼ tsp
Milk ½ cup

Boiled eggs (for garnishing)

Method

Heat oil add methi leaves, ginger garlic paste, all the dry seasonings, brown onion and chopped tomatoes, fry well till tomatoes tender add mince, potatoes with 1 cup of water, cover and cook till potatoes tender, add yogurt, allspice, whole green chilies, leave it on dum, boil rice with salt and whole spices till ¾ done. in a pan put half rice then mince mixture, spread boiled Masoor then remaining rice, top with milk and yellow color mixture, dot with ghee, coriander and mint, put on dum for 15 minutes, mix and Serve with sliced & boiled eggs!

Masoor Pulao

Oreo Fruit Trifle

Ingredients

Sponge cake - 500gms
Canned fruit cocktail
Milk - 1 cup
Fresh cream - 200gms
Oreo biscuits - 1 packet
Sugar - 1tsp
Preparation:
Crush oreo biscuits
Powder the sponge cake with hand
Dissolve the sugar with milk
Chop the canned fruits

Method

Take a serving bowl, for the base - layer the sponge cake powder and press it with your hands, once it is firm sprinkle milk and little juice from the fruit cocktail can.
Second layer - add crushed oreo biscuits and sprinkle 2 tbsp of milk on it.
Third layer - spread fresh cream.
Fourth layer - spread chopped fruits.
Repeat the process until you run short of ingredients or until the bowl is full. The top layer should be of powdered sponge cake decorated with fruits and oreo.
Refrigerate it for atleast 2 hours & Serve.

Oreo Fruit Trifle