Chicken Irani

 

Ingredients

• Chicken 1 kg (12 pieces)
• Salt to taste
• Lemon juice 2 tbsp
• Ginger garlic paste 1 tbsp
• Oil ½ cup
• Yogurt 1 cup (whipped)
• Cream ½ cup
• Black pepper powder 1 tsp (grinded0
• Onion brown ½ cup (grinded)
• Green cardamom ½ tsp (grinded)
• Almonds 2 tbsp (grinded)
• Kewra few drops
• Saffron ¼ tsp

Cooking Directions

1. Marinate chicken with salt, lemon juice and ginger garlic paste for 30 minutes.
2. Heat oil and add marinated chicken.
3. Fry for 10 minutes.
4. Add yogurt, cream, salt and black pepper cover and cook till chicken tender.
5. Lastly add brown onion, green cardamom, almonds, kewra and saffron.
6. Leave it on simmer for 5 minutes.
7. Remove and serve.

Cappucino Cake

 
Ingredients:
1 premade sponge cake
1 cup of boiling greek coffee
1 cup of condensed milk
2 teaspoons of gelatin
Cream Frosting, for topping
Powdered chocolate, for topping



Preparation:
Line a suitably sized cake tin with foil and place the premade sponge cake inside.



Dissolve the gelatin in the boiling coffee. Mix the coffee into the condensed milk. Pour the mixture over the sponge cake, distributing so that mixture is evenly absorbed.



Place in your refrigerator for 3-4 hours or until set. Top with cream frosting and powdered chocolate. Serve.

Apricot Iced Coffee

 

Ingredients:

¾ cup of Greek Coffee chilled 

 ½ cup of cold apricot juice
1/3 cups of cold milk
½ pt softened vanilla ice cream
½ cup of fresh apricots



Preparation:
Mix the coffee, milk and apricot nectar together in a bowl.

Add the softened ice cream and beat until smooth.



Blend fresh apricots in a blender until smooth. Pour the apricot mixture into a coffee glass and top with the coffee mixture.

Arabic Chicken Sajji

 

Ingredients

• Whole chicken 1
• Yogurt 1 cup
• Ginger, garlic paste 2 tbsp
• Vinegar 4 tbsp
• Black pepper powder ½ tsp
• Cumin powder 1 tsp
• Funnel seeds 1 tsp
• Pomegranate seeds 1 tsp
• Whole red chili 8
• Dry mango powder 1 tsp
• Green cardamom 1 pod
• Salt to taste

Cooking Directions

1. Dry roast whole spices then grind into powder.
2. In a small bowl mix all ingredients.
3. Apply cuts on chicken and coat masala on chicken nicely. Leave it over night or at least 5 hours in fridge.
4. Add ¼ cup water in a skillet, place chicken. Cover and cook on slow heat until chicken tender and water dries.
5. Now place chicken in a baking tray, spread remaining masala on it and bake in hot oven for five minutes or place on coal fire.
6. Serve delicious Arabic chicken sajji with hot naan or taftan and mint dip.

AAM Ka Achar

 

1. ingredients
2. 5-6 small or medium sized raw mangoes
3. 1.5 tbsp split fenugreek seeds/methi dana
4. 2 tbsp split mustard seeds/rai dana (optional)
5. 2 tbsp fennel seed whole or coarsely ground
6. 1.5 tbsp nigella seeds/kalonji
7. 1.5 tbsp turmeric
8. 1.5 to 2 tbsp red chili powder
9. salt as required
10. mustard oil

method:

1. rinse and wipe dry the mangoes.
2. dice the mangoes. discard the seeds. if you have a garden you can plant the seeds :-)
3. mix all the spices, spice powders and salt with the diced mangoes.
4. mix well so that the spices get evenly coated to the mangoes.
5. keep this spiced mango mixture in sunlight for 3-4 days.
6. cover with a thin muslin to protect from dust.
7. after 3-4 days, add the mangoes to a jar.
8. pour mustard oil till it just about covers the rim of the mangoes up to 1/2 inch or 1 inch.
9. stir and mix well.
10. store the pickle in a dry and cool place for 3-4 days.
11. have the mango pickle with your favorite indian dish.

Punjabi Samosa

                 

Ingredients

	FOR COVERING
•	Refined flour (maida)                       1 cup
•	Carom seeds (ajwain)                      1/2 teaspoon
•	Salt                                                  to taste
•	Olive oil                                            5 tablespoons + to deep fry
	For stuffing

•Potato,1 inch cubes                            4-5 medium
•Green peas,boiled                              1/2 cup
•Olive oil                                             2 tablespoon •Salt                                                    to taste
•Fresh coriander leaves chopped          2 tablespoon

Method Mix refined flour, carom seeds, salt and three tablespoons of olive oil in a bowl. Add water little by little and knead into a stiff dough. Keep, covered with a damp napkin, for ten to fifteen minutes. Heat two tablespoons of olive oil in a pan, add cumin seeds and when they start to change colour, add ginger, green chillies and potatoes. Stir and add red chilli powder, dry mango powder, garam masala powder and salt to taste. Stir well.

Mexican Lasagna

 

	Ingredients: 6 large tortillas 1 pound ground beef 1 packet taco seasoning 1/3 medium onion, diced 1 can enchilada sauce 1 can refried beans 1 1/2 cup cheddar or Mexican blend cheese 3 small or even medium tomatoes, diced cilantro black olives sour cream shredded lettuce
Method: Cook let’s eat some onions and beef in skillet, whenever done, drain off grease as well as mix within taco seasoning, put aside using Two rectangular baking cookware, layer the following. Cover bottom associated with pans with a thin layer associated with enchilada sauce. Cut tortillas into halves, lay within cooking pan with directly sides on outdoors eges associated with skillet. Use another tortilla in order to fill in spaces to produce a solid tortilla coating. Spread the layer of refried beans along with tortilla. Pour an additional layer associated with enchilada sauce on top of beans. Scoop inside a coating associated with beef and let’s eat some onions. Shred cheese on top of beef layer. Add in tomatoes and some cut cilantro and sliced black olives if preferred. Create an additional tortilla layer. Layer beans, enchilada sauce, meat and onions, cheese, and veggies once again. Create a top tortilla coating as well as spread a covering of enchilada sauce as well as cheese. Bake lasagna at Three hundred and fifty degrees with regard to Thirty — Forty five moments until cheese is dissolved and tortillas begin to crisp. Serve with chilly sour cream, lettuce and extra vegetables. Mexican Lasagna is ready to serve.