Nisha and Nishanth's Culinary Debacles

A famous chicken dish that can be prepared in a jiffy. This came out pretty good. INGREDIENTS (here is a link for converting metric to pound ) Chicken pieces 1 kg. (2.2lb) Onions, sliced 500 gms. (1.1lb) Garlic, sliced 50 gms. (.1lb) Ginger, sliced 50 gms. (.1lb) Red chili powder 1/2 tsp. Turmeric powder 1/2 tsp. Whole red chili 4 nos. Garam Masala 10 gm. Tomato puree 300 ml. Coriander powder 15 gms. Water 500 ml. Ghee 150 gms. Salt To taste Method: Slice the onions, ginger and garlic and keep aside. Heat ghee for 1 minute, then add tomato puree, turmeric powder, red chili powder, red chilies and coriander powder, cover the dish and cook on high for 3 minutes. Put the sliced onions, ginger, garlic and cook for 3 minutes on high. Mix chicken in the above ingredients and 500 ml water and cook for 8 minutes. Stir well, add salt, garam masala and cook for 7 minutes, till done.

Paneer 1/4 kg cut into very small pieces Onions - 3 Tomatoes - 3 Chilli powder - 1 tbsp Turmeric powder - 1 tsp Ginger paste - 1 tsp Garlic paste - 1 tsp Garam masala - 1 tsp Kitchen king powder - 1/2 tsp Coriander leaves Coconut paste - 1/4 cup Cream 2 tbsp Method: 1. Chop all the vegetables 2. Take a pan and add 2 tbsp oil. Add onions and saute. Add the tomatoes, ginger garlic paste. Add all the dry masala powders, paneer cubes, coconut paste and cook for a while. 3. Add coriander leaves and cream. Serve hot.

1 - 1 1/2 kg sear fish cut into small pieces 2 tsp soya sauce 1 tbsp vinegar 4 tsp corn flour 1 tsp salt 2 eggs Sauce: 20 green chillies deseeded and halved 2 onions finely chopped 2 tsp soya sauce 2 tsp vinegar oil for frying salt Method: 1) Wash the fish with lime and salt and set aside for the water to drain 2) Mix 2 tsp soya sauce, 1 tbsp vinegar, cornflour, salt and eggs. Marinate the fish for 2 hours 3) Fry the fish in hot oil, a few at a time. Drain on absorbent paper. 4) Heat some oil and fry the chillies. Remove the chillies and add onions and fry until golden brown. Add soya sauce, vinegar and salt. Cook for a few minutes. Add the fish and chillies. Mix well and remove from heat.

Ingredients 1 litre milk 1 kilo granulated sugar 1/2 tbsp fine sugar 2 tsp plain flour or corn flour 2 cups sour yoghurt 8 cups water 5 drops rose essence a few drops of rose water Method: 1) Boil the milk and allow it to cool. Remove the cream on top. Heat the milk again, add the yoghurt. Stir the milk well. Leave it undisturbed for 20 minutes. Drain off the liquid. 2) Pour the coagulated milk on a fine cloth and tie it. Hang it for 30 to 45 minutes. Squeeze the coagulated milk in the cloth gently. 3) Place it in a shallow dish. Add the fine sugar, plain flour or corn flour and rose essence. Knead the mixture into a smooth and fine paste with the palms only. Make into balls. 4) In a heavy bottomed vessel heat the granulated sugar and water. Boil the mixture for some time to get a syrup of thin consistency. Keep it hot over a low fire. 5) Drop the balls once by one into the syrup. Cover the vessel with the lid and boil for 10 to 15 minutes. Remove the lid and boil the syrup for 5 minut...

Boil the chicken with 1 tbsp ginger garlic paste and salt. Keep it aside. Grind the following to a paste:3 tbsp cashewa pod of coriandera pod of mint leaves7 to 8 green chilliesa little vinegar Then in a pan take 2 to 3 tbsp oil, add the ground masala and let it cook till the oil floats then add the chicken with the stock and let it cook for 5 minutes

1 kg chicken - wash and drain marinate it - 2 eggs 2 tbsp corn flour, 1 tbsp maida, chilly powder, tandoori color, garam masala, salt, a little haldi powder, dhania powder. Let it stand for 2 to 3 hours.Deep fry it.

Take 1 kg skinless chicken. Wash it properly. Drain.Pressure it with 1 cup curd, 2 tbsp red chilly powder, 1 tbsp dhania powder, 1 tbsp haldi powder, 2 tbsp garam masala powder, tandoori colour, a little ginger garlic paste just for 5 minutes.Then in a pan remove it and keep it on high flame till all the water dries.Then add 1 big spoon of oil, 2 tbsp soya sauce, 2 tbsp vinegar, 1 tbsp chilly sauce and saute it properly.(slit green chillies) (optional) add salt according to your taste This recipe use it to make boneless chilly chicken. Then make a paratha and fill it with chicken and kachumber.

Ingredients 2 cups plain flour 2 cups sugar 2 cups grated carrots 2 cups dates chopped 1/2 cup walnuts chopped 1/2 cup almonds chopped 3 eggs 1 1/2 tsp baking powder 3/4 cup ghee or oil 1/2 tsp vanilla essence Method: 1.Beat the eggs then add sugar to it and beat well. Add carrots, dates, almonds, walnuts, vanilla essence and ghee and mix well. 2. Sieve the flour with the baking powder and add it to the batter in batches. 3. Grease a cake tin and dust with flour. Pour the cake mixture into it and bake in a moderate oven for 1 hour.

Ingredients: 1/2 kg boneless chicken 2 onions chopped10 green chillies, ground 2 tsp soya sauce 1 tsp garam masala 1 tsp ginger garlic paste 1/2 tsp turmeric Method: 1) Heat oil and fry onions until golden brown. Add garam masala. 2) Add ginger garlic paste, chilly paste and saute till the oil separates 3) Add chicken, turmeric and salt and fry for 10 minutes. Add soya sauce and corriander and fry till the chicken is cooked.

Ingredients: 1 kg cauliflower 2 eggs 1 cup flour 1 tsp salt 1 tsp ginger paste 2 tsp garlic and green chilli paste 1 tsp soya bean sauce 1 tsp red chilli powder For sauce: 1 chopped onion 1 tsp ginger, garlic, green chilli paste 1 tbsp tomato sauce ( hot and sweet maggi) 2 tsp soya bean sauce 1 tsp sugar 2 tbsp celery chopped a pinch of pepper Method: 1. Cut the cauliflower into small pieces and wash it 2. Mix flour, eggs, salt, ginger, garlic and green chilli paste, soya sauce and red chilli powder, along with cauliflower. 3. Deep fry the pieces of cauliflower in oil till brown. Sauce: 1. Fry the chopped onion and celery till it is light brown 2. Add ginger, garlic and green chilli paste, a pinch of pepper. Fry for 2 minutes. 3. Add tomato sauce, soya bean sauce, sugar and a little water to it and boil till it is thick 4. Mix the fried cauliflower pieces in the sauce and serve hot

Ingredients: 100 gms sugar 1 1/2 cups milk heated 2 eggs separated 1 1/2 tsp vanilla essence 3 tsp gelatine 1/2 cup cream 25 gms cashewnuts chopped hot water a few almonds for decoration Method: 1) Heat 50 gms of sugar and 2 tbsp hot water in a heavy pan over low heat until the sugar turns golden brown 2) Add the milk and stir over low heat until the caramel has dissolved 3) Cook the egg yolks with 50 gms sugar. Pour caramel into it and cook over low heat until thickened. Remove from fire and cool. 4) Heat the gelatine with 1/4 cup of water until dissolved. Add to the caramel. When the mixture begins to thicken fold in the whipped cream, chopped nuts and essence. 5) Beat the egg whites until it forms stiff peaks, add sugar and fold into the caramel. 6) Pour into a dish and set in refrigerator. Decorate with almonds

Ingredients: 3 capsicums halved 1/2 tsp chilli powder 1/4 tsp turmeric powder 1 tsp coriander powder 1/4 tsp garam masala powder 2 medium onions chopped 1 tbsp gram flour juice of 1/2 lime salt 3 tbsp oil Method: 1) Remove seeds and centre from the capsicums. Deep fry on medium heat until soft. 2) In a wok fry chopped onions till half done. Add gram flour and saute for 5 minutes 3) Add all the masalas, salt and lime juice. Saute for another 5 minutes. Remove from heat. 4) Fill capsicums with the masala and saute for 10 minutes in a wok

Ingredients: Basmati rice - 1 cup Home made coconut milk - 1 pack Water 1 cup Oil - 1 1/2 tbsp Onion 1 sliced Potato 1 diced Green chilles - 4 1 tsp home made ginger garlic paste 2 cloves 2 cardamoms 3 pieces cinnamon salt to taste Method:1) Wash the rice, add coconut milk and allow to soak for 5 minutes 2) Grind all spices raw along with the green chillies 3) Heat oil in a kadahi and add ground paste and onion. Fry the onions until brown. 4) Add to the rice along with the diced potatoes. 5) Add salt. Cook till done.

Cassava 2-3 large pieces 1 coconut grated 1 small onion 2-3 green chillies salt to taste Method 1) Peel and cut into halves and remove its center thread 2) Cut into 2-3 inches length pieces. Wash it water and boil with clean water. When ready throw excess water from cassava 3) Take out coconut milk from grated coconut in mixie and keep aside 4) Then add more water and take out second milk with 2 cups of water only and add second milk of coconut to the boiled cassava 5) Add chillies, salt and onion cut into small pieces and cook until second milk dries up. 6) Then stir once or twice only. 7) Add the first milk which is thick and cook for a few minutes only leaving some sauce inside and serve as mail meal. You can add boiled meat pieces of your choice or dry fish pieces Cooking time - Approx 30 minutes.

Ingredients: Mango Rice Oil Mustard Seeds Curry patta Red chillis Grated coconut Method: 1) Grate mango 2) Fry mustard seeds and methi seeds in a little oil 3) Add red chillies and fry 4) Mix grated mango, above things, coconut, salt and then grind it 5) Fry the above paste in oil for 15-20 minutes 6) Mix the same with rice

Ingredients 16 small potatoes boiled 1 tsp salt 1/4 tsp turmeric powder 1 tbsp ghee 4 cloves garlic, crushed 2 green chillies, halved 1/2 cup yoghurt Method; 1) Heat ghee and fry chillies and turmeric.Add yoghurt 2) When it simmers add garlic, potatoes and salt. Cover and cook for 10 minutes. Serve hot.

First boil red chillies in a very little water and grind together red chillies with water, salt,vinegar, clove , cinammon and a little bit of ginger and garlic. Marinate the chicken in this masala and also add tandoori colour. Keep it aside for 3 to 4 hours. Then take oil in a vessel and add jeera, clove and cinammon. Also, 1 to 2 tej patta and then add the chicken , cook it on full gas till tender before removing from fire and add a little bit of sugar.

Pineapple Souffle 1 tin pineapple 1 tin milkmaid (400 gms) 250 gms fresh cream 2 tbsp gelatine 1. Remove pineapple pieces and chop it into small pieces 2. Take the syrup and double boil with gelatine. Stir it continously until it is completely dissolved. 3. In a bowl mix milk maid, fresh cream and pineapple pieces. Now add it to the mix and stir it properly and fridge it first in the freezer and then in the fride.Optional- you can make litchee or peaches.

Serves 6 Ingredients 1/4 kg baby potatoes 1/3 cup onions, ground 15 cashewnuts ground 2 tomatoes pureed 2 tbsp yoghurt 1/4 cup milk 1/2 tsp chilli powder 1/4 tsp turmeric 1 cup water oil salt Masala: 1/4 tsp cumin 1 inch ginger 4 green chillies 6 pepper corns 1/2 inch cinammon 1 clove 8 cloves garlic 4 cardamom 1/4 tsp poppy seeds 1/4 cup mint leaves 1/4 cup corianderleaves 2 tbsp grated coconut Method: 1. Boil and peel the potatoes. Pierce with a fork, add salt and fry in oil till golden brown. Drain. 2. Grind the masala ingredients and set aside. 3. Heat oil and add the ground onions and fry for 2 minutes. Add the ground masala and fry. Add yoghurt and cook for 1 minute. 4. Add tomatoes, chilli powder, turmeric and salt. Continue cooking till the oil separates. 5. Add the ground cashewnuts, potatoes, milk and water. Cook covered on low heat for 15 minutes. Serve with naan and parathas.

Serves 6 300 gms basmati rice 4 cloves 1 inch cinammon 2 cardamoms 2 carrots grated 3 green chillies 3 tbsp ghee salt 800 ml boiling water Method 1. Saute cloves, cinammon, cardamom and green chillies in ghee 2. Add carrots and saute for 5 minutes 3. Add rice and saute. Add salt. 4. Add enough boiling water to cook the rice. Cover and cokk till the rice is just done. Remove cover and cook till all the water has evaporated

1 kilo chicken cut into 8 pieces 3 onions thinly sliced 4 tbsp yoghurt 1/4 tsp turmeric salt oil Masala 1- 2 tbsp coriander seeds 1 1/2 tbsp pepper corns 2 red chillies 1 tsp cumin 1 1/2 inches cinammon 4 cloves 4 cardamom Masala 2- 2 whole garlic 2 inch ginger 2 handfuls small onions Method 1. Fry the 2 masalas with a little oil and grind them separately 2. Marinate the chicken with yoghurt, turmeric, salt and 2 ground masalas for at least 1 hour 3. Add enough water and cook until tender

1/2 kg mutton Boil mutton in ginger+garlic paste, salt and green chillies and 1 to 2 onionsGrind kaju and groundnut and poppy seeds and keep aside.Then take a big frying pan and put 1 to 2 tbsp oil in it.When it heats add full garam masala and kaju+poppy seeds+groundnut powder to it.Mix well and add boiled mutton along with the soupLet it cook until the gravy thickensThen break eggs over it and top it up with very hot gheeLet it cook till the eggs are done Serve hot, garnish with coriander leaves and pudhina

Take 1/2 kg boneless chicken.Marinate it in ginger, colour, red chilly powder, salt, dhana jeera, haldi, cornflour and egg for 1 hour.Then deep fry and keep the pieces aside.Take oil in a heavy bottomed vessel and add jeera and garlic to it and also add 2 tbsp of poppy seeds and kaju powder(coarse powder) and 50 gm khoya to it.Saute for 2 minutes and add chilly powder, dhana-jeera, haldi to it and water and let it cook for 10 to 15 minutes and then add the chicken pieces to it and cook till gravy thickens (Also add Tej patta, clove and cinamon along with the jeera and garlic)

Ingredients 1 2/3 cups spaghetti1 2/3 cups milk4 tbsp butter5 tbsp plain flour100 gms cheese grated4 green chillies finely chopped1 tbsp coriander leaves finely chopped3 stalks celery finely chopped1/3 cup plain flour3/4 cup watersaltbread crumbsoil for frying Method: 1. Break the spaghetti into small bits and boil in water with a little oil. Do not overcook. Drain the spaghetti and wash under cold water.2. Heat the butter in a heavy saucepan. Add 5 tbsp of flour and cook for 1 minute. Add the milk and stir constantly until the sauce becomes very thick.3. Mix the white sauce with spaghetti, chillies, corriander leaves, celery, cheese and salt. Mix and shape into balls.4. Mix the 1/3rd cup flour with water to make a smooth paste.5. Dip the balls in this paste, then in bread crumbs and deep fry.