CHICKEN MALAI HANDI

Ingredients 

chicken breast 1kg (cut in 2 inch pieces)
yogurt 1 cup
butter 50g
oil 1/2 cup
ginger & garlic paste 1 tbs
cashew nuts 12 pieces
green chilli 10 to 12
cream 1/2 cup
poppy seeds 1 tbs
black pepper powder 1/2 tsp
sesame seeds 2 tbs
salt 1 tsp
white pepper powder 1/2 tsp
bullet green chilli 4 (sliced from the middle)
fresh coriander 1/2 cup

Method

grind cashew nuts, poppy seeds, sesame seed, green chilli to a paste.
marinate the chicken with, the grinded paste, yogurt, cream, black pepper, white pepper, salt, ginger & garlic mix well cover and keep in the fridge for 20 to 30 minutes.
heat oil and butter add the chicken with the marination mix and wait for a boil, cover and cook on medium flame till the oil comes on the surface.
now add the coriander, green chilli mix.
serve hot with naan.

CHICKEN MALAI HANDI

Almond & Honey Tart

Ingredients for short crust

Basic sweet paste
Ingredients
Butter 16 ounces
Caster sugar 12 ounces
Flour 24 ounces
Egg 1
Vanilla essence 1 tsp

Method

In a bowl cream together the butter and sugar until light and fluffy.
Add in eggs and beat well. Fold in flour and mix gently with finger tips until the dough can be
gathered into a ball. Knead lightly and chill dough for 30 minutes, use as required.(bake for 5 mins before filling..for this recipe)

Ingredients for filling

Almonds crushed 4 ounces
Butter 1 ounce
Sugar 1 ounce
Honey 3 tbsp

Method

In a pan add Almonds crushed 4 ounces, Butter 1 ounce, Sugar 1 ounce, Honey 3 tbsp.
Cook on low heat stirring continuously till the mixture thickens.
Pour and spread the filling in the half baked tart shells.
Bake at 180 degree C for 20 to 25 minutes.
Do not overcook or cracks will appear, cool until set and serve.

Almond & Honey Tart

Mocha Cake

Ingredients

Basic vanilla Sponge (2 layers)
Chocolate Sponge (2 layers)

For Filling & Frosting

Whipped Cream 14 oz (U can use butter cream)
Ganache 1 cup
Coffee 2 tsp dissolved in 1 tbsp hot water
Condensed milk 2 tbsp
Milk half cup

Method

Icing :- Mix whipping cream ,ganache & coffee mixture.
Mix Condensed milk & milk; use this liquid to moist your cake layers.

Assembling

Place one layer of vanilla sponge up on a cardboard round or a cake plate protected with strips of wax or parchment paper. Using a pastry brush or a small spoon, soak the layer  with milk mix,
spread thick layers of icing, now put layer of chocolate sponge,soak and spread icing again vanilla sponge soak spread icing put last layer of chocolate sponge soak ;cover ur cake nicely with remaining  frosting.Chill before serving.

Mocha Cake

Indian Shrimp Curry

Ingredients

Shrimps ½ kg cleaned
Yogurt ½ cup
Ginger garlic 1 tbsp
Chili powder 1 tsp heaped
Turmeric ¼ tsp
Salt 1 tsp
Tomato 2 chopperized
Vinegar 2 tbsp
Oil ½ cup
Onion 1 cup chopped
White cumin crushed 1 tsp

Method

In a blender blend together yogurt, ginger garlic, chili powder, cumin, turmeric, salt, vinegar and tomatoes, blend to make puree, heat oil add chopped onion, fry till light golden, add blended mixture, fry till oil comes on top, add shrimps, cook on high flame till done about 7 to 8 minutes. Serve with boiled rice.

Indian Shrimp Curry

Tandoori Chicken noodles

Ingredients

Chicken mince 2 cup
Garlic paste 1 tsp
Onion 2 tbsp (chopped)
Tandoori masala 2 tbsp
Lemon juice 2tbsp
Ketchup 2 tbsp
Tomato paste 2 tbsp
Pasta sauce 2 tbsp
Red pepper 1 tsp (crushed)
Mix herbs 1 tsp
Oil 2 tbsp
Water ½ cup
Egg noodles (boiled 3 cups)
Carrot,capsicum,mashrooms (optional)

Method

Heat oil add garlic paste add onion and sauté for 2 minutes.
Add chicken, tandoori masala, lemon juice, ketchup, tomato paste, pasta sauce, crushed red pepper and mixed herbs.
Fry till chicken done.
Add in all sauce and seasoning with water.
Fold in boiled noodles and vegetables simmer for 5 mins.
Dish out and serve hot.

Tandoori Chicken noodles

Strawberry Ripple IceCream

Ingredients

Evaporated milk (chilled) 1 tin (make sure its chilled for at least 3 hours in freezer)
Condensed milk (chilled) 1 tin (more or less/to taste)
Fresh Cream/Whipping Cream 2 packet or 12 oz
Strawberry essence
Strawberries 1 cup (make puree in a blender with 2 tbsp of sugar)
Strawberry Sauce/Syrup (optional)

Method

Put chilled evaporated milk in a bowl beat with beater until become double in volume. (it takes about 10mins if using hand beater)
In evaporated milk add condensed milk, beat for a while until mix.
In another bowl beat cream with electric beater till soft peaks.
Now in condensed milk add strawberry puree and essence beat with beater just to mix.
When everything is mixed well add beaten cream then fold well with spoon.
Pour this mixture into ice cream mould/airtight container and put in freezer.
After 1 hour pour strawberry sauce and slightly mix with knife in round to give ripple or two shade effect.
Put in freezer for another 12 hours .
For Serving: Scoop out ice cream in glass pour strawberry sauce

Strawberry Ripple IceCream

Pizza Tarts

Ingredients

1 kg package frozen puff pastry
1/3 cup plus 2 teaspoons Pizza sauce
1/2 packet KandNs Frozen Chicken tikka chunks
½ cup shredded mozzarella
Thinly sliced onion, green capsicum and tomatoes remove seeds.
Mixed herbs and oregano to sprinkle on top

Method

Place oven rack in the center of the oven, and preheat oven to 400 degrees F. Defrost frozen Chunks inside refrigerator until thawed. Heat a non-stick or lightly oiled pan. Spread already thawed Chunks in the pan turning them gently through heating over medium heat. Set aside.

Remove frozen pastry sheets from box and paper wrappings. Thaw pastry sheets at room temperature for about 40 minutes or until pastry unfolds easily, but pastry is still cold. Unfold pastry on a lightly floured surface. Now take muffins tray and grease each tray generously with butter or oil to avoid sticking of your tart. Coming back to our puff pastry, now roll it with your roller take flower shape cookie cutter and cut out as flowers as I did. Re-roll the scraps and cut more flowers, you should be able to get 24 flower shaped dough pieces. Center each flower over a mini muffin depression carefully.

Spoon 1 teaspoon pizza sauce into the center of each pastry flower tart, and spread to a thin layer. Place chunks over it and then sliced onions, capsicum and tomatoes. Sprinkle each tart with ½ tablespoon shredded mozzarella cheese. Generously sprinkle each with mixed herbs and oregano.

Bake in 400 degree oven for 13-17 minutes, rotating trays halfway through baking time, until the pastry is golden brown and puffed. Carefully remove from oven, place on a serving tray, and garnish with fresh herbs. Enjoy

Pizza Tarts