Chola Pulao

Ingredients

Chick peas 2 cups (boiled)
Rice ½ kg
Salt 1-1/2 tsp
Chili powder 1 tsp
Ginger garlic 2 tsp
Bay leaf 1
Yogurt 1 cup
Whole spice 1 tbsp
Onion (fried/brown)  4 tbsp + 2 tbsp
Oil ½ cup

Method

Heat oil add whole spices with 4tbsp brown onion, add ginger garlic, salt , chili powder and boiled chick peas fry for 5 minutes , add 1 cup yogurt fry well, add 5 cups water, cover and let it boil, then add soaked rice cover and cook till rice done.
Sprinkle remaining 2 tbsp fried onion & Serve hot with Kachumbar & Salted yogurt.

Chola Pulao

Brownies with Rocky Road Topping

Ingredients for Brownie Mix

3 ounces unsweetened chocolate
1/2 cup butter or 1/2 cup margarine (I use butter)
2 cups sugar
4 eggs
2 teaspoons vanilla
1 cup all-purpose flour
1/2 teaspoon salt

Topping

3 tablespoons butter
8 ounces semisweet chocolate pieces
2 cups miniature marshmallows
1/2 cup coarsely chopped walnuts

Method

For the brownies, melt chocolate and butter in a saucepan over very low heat, stirring constantly.
Remove chocolate/butter mixture from heat and stir in the sugar.
Beat in the eggs, one at a time.
Be sure to mix well.
Blend in the vanilla.
Combine flour and salt, add to mixture and blend together.
Spread the batter into a buttered 9 inch square baking pan.
Bake in a pre-heated 350 degree oven for 45-50 minutes.
Cool brownies in the pan on a rack for 10 minute.

Topping

While brownies are cooling, melt butter and chocolate in saucepan for topping.
Sprinkle brownies evenly with marshmallows and walnuts.
Return brownies to oven and bake another 3 minutes.
Remove brownies and drizzle with the melted chocolate.
Cool in pan, then cut into squares or rectangles.
Enjoy!

Brownies with Rocky Road Topping

Yakitori Chicken

Ingredients

Boneless Chicken 1/2 kg
Spring onins 10 stalks
Salt to taste

Ingredients for yakitori sauce

Soya sauce 1cup
powdered jaggery 1/2 cup
white vinegar 5 tbsp
lemon juice 3 tbsp
Refined flour dissolved in water 1 ibsp

Method for sauce

put all the ingredients of sauce (except flour,in a sauce pan and cook with little water,
when it comes to boil add flour and cook till thick.

for chicken

Dice chicken.cut green part of spring onions inti small pieces.
Immerse chicken pieces and onions into sauce;skewer then on bar b q sticks and keep in a tray.
Bake for 20 minutes in a preheated oven at 200c
During baking process brush sticks atleast twice with yakitori sauce.
Serve with plain rice and yakitori sauce.

Yakitori Chicken

Chicken with Garlic and Vegetables

Ingredients

Boneless chicken 300gms
Capsicum 1
Carrot 1
Cauli flower 1 small
Green chillies 4
Garlic 12 cloves
Corriander leaves 1/4 bunch
Spring onoins 2
Crushed black pepper 1 tbsp
Chilli garlic sauce 1 tbsp
Worcestershire sauce 2 tbsp
Corn flour 2 tbsp (dissolved in 4tbsp water)
water 1 cup
salt to taste
oil 4 tbsp

Method

Cut Chicken,Garlic and all vegetables into small pieces.
Heat oil in a pan ;fry garlic till golden and add chicken.
Add vegetables when chicken changes the colour. Cook for few minutes,then add all spices and sauce.
Cook for 5 minutes;add water.When water boils add corn flour and cook on high flam for 5 minutes.
When done Serve hot with plain white rice or Garlic bread.

Chicken with Garlic and Vegetables

Mughlai Biryani

Ingredients

· Chicken - 300 g
· Basmati rice - 1 ½ cup
· Yoghurt - ¼ cup
· Garam masala pwd - 1 tsp
· Biryani masala - 1 tsp
· Ginger garlic paste - 1 tbsp
· Oil - 2 tbsp
· Ghee - 2 tbsp
· Cumin - ½ tsp
· Cloves - 2
· Black pepper - ½ tsp
· Bay leaf - 2
· Cardamom - 2
· Cinnamon - 1
· Onion - 2
· Green chilly - 1 or 2
· Tomato - 1
· Red chilly pwd - ½ tsp
· Coriander pwd - ¾ tsp
· Mint & coriander leaves - 1 cup
· Food color ( optional ) - a pinch
· Salt to taste

Method

Clean and wash chicken pieces.
Marinate with yoghurt, garam masala pwd, biryani masala, ginger garlic paste and salt for 1 hour
Wash and soak biryani rice in water for 10 mins.
Drain and keep aside.
Heat oil, ghee in a pan.
Add cumin, cloves, black pepper, bay leaf, cardamoms and a stick of cinnamon.
Add finely chopped onions, mint leaves, chilly and cook on low medium heat, until it turns golden brown.
Add tomato and fry for couple of minutes.
Now add marinated chicken, red chilly pwd, coriander pwd and mix everything together.
Fry in low flame for 5 to 7 minutes by stirring frequently.
Add finely chopped coriander leaves and sauté for a minute.
Now add 2 ½ cup of water.
Mix well and taste & adjust salt and seasonings.
Add soaked rice and stir well.
Pressure cook for one whistle and simmer for 5 to 6 mins or until the rice is done.
Mix a pinch of food color in few drops of water.
Once the pressure goes off, add food color ( optional ) water in circular motion and leave aside for 3 to 4 mins.
Now fluff the biryani gently.
Biryani is ready to serve,serve hot with Boiled eggs,Salad & Cucumber Raita.

Mughlai Biryani

Murgh Cholay

Ingredients

Chicken  1 kg 8 to 10 pieces
Check pees boiled 2 cups
Brown onion half cup crushed
White cumin 1-1/2 tsp
All spice 1/2 tsp
Coriander 1 tbsp
Crushed red pepper 1 tsp
Chili powder 1 tsp
Tomato paste 2 tbsp
Yogurt whipped 1/2 cup
Ginger garlic paste 1 tbsp
Green chilies 6
Ginger julians's 1 tbsp
Coriander leaves 3 tbsp
Fresh cream 4 tbsp
Butter 2 tbsp
Oil 1/2 cup

Method

Heat up oil and butter in Handi and fry ginger garlic paste for 2 minutes.
Add chicken in it and fry for 5 minutes.
Add chili powder, crushed red pepper,coriander, white cumin, brown onion, tomato paste and yogurt.
Cover with lid and cook for 10 minutes.
Add boiled chick pees, cream, julian ginger, green chilies and all spices.
Cover with lid and cook for 10 minutes at a slow flame.
Garnish with fresh coriander leaves and serve with naan or puri.

Murgh Cholay

Death by Chocolate Cake

Ingredients for Cake

Eggs 4
Sugar 4 ounce
Flour 3 ounce
Salt 1 pinch
Coco 1 ounce
Baking powder 1/2 tsp
Melted dark or milk chocolate 2ounce
Milk 4tbsp

Method for Cake

Sift flour,baking powder,salt & coco powder together.
In large bowl, beat eggs until soft peaks form,(doubles in volume it takes about 12 to 15 mins if using electric hand mixer).
Start adding sugar while beating ,
lasltly fold in all the remaining ingredients very gently with wooden spoon or rubber spatula.
pour into greased 8 inch round pan (lined with butter paper and grease it as well),Run spatula through batter to eliminate any large air bubbles; smooth top.
Bake in centre of 350°F (180°C) oven for about 12 to 15 mins or until cake springs back when lightly touched,
let it cool on wire rack,
cut cake into 2 parts,(moist with 1/4 cup of milk),then spread cream cheese frosting*,place 8 to 10 chocolate truffles* on top of it,
Cover it with Second part of cake and spread 1 cup of Chocolate ganache* on top & sides of cake as well.
refrigrate for atleast 2 hours before serving.

Ingredients for Cream Cheese Frosting (Choc Flav)*

unsalted butter, softened 4 ounces
cream cheese, softened 4 ounces
Icing sugar 2 cups
vanilla extract 1 tsp
Coco powder 2 tbsp

Method

In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add Coco powder & icing sugar a cup at a time until smooth and creamy. Beat in the vanilla extract and use!

Ingredients for Choclate ganache*

Bittersweet chocolate, chopped 9 ounces
Cream 1 cup
Butter 1tbsp

Method

Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate & butter, and whisk until smooth.
Allow the ganache to cool slightly before pouring over a cake. For a fluffy frosting or chocolate frosting, allow it to cool until thick, then whip with a whisk until light and fluffy.

Method for Chocolate Truffles*
follow the same method of choc Ganache but cook it till it thickens & refigrate it over night befrore using.
to make truffles take half a tsp of ganche in ur hands & roll them into small ballls,done!

Death by Chocolate Cake