Caramel Custard

Caramel Custard

Ingredients 

1. Eggs 3 numbers

2. Milk 150 ml

3. Sugar 75 grams

4. Vanilla Essence few drops

5. Double Cream 50 ml

Procedure of making Caramel Custard

Caramelize sugar in a clean pudding mould

Take three eggs and beat to a thick consistency. 

Add milk and double cream and beat further.

After adding milk heat in a low flame so that there is no froth or air bubble left.

Pour in the mixture into the pudding mould in which the sugar has been caramelized slowly in a single string  formation.

Without disturbing the mixture cover the pudding mould with greased paper or aluminum foil.

Put the pudding mould into an oven for about 30 to 35 minutes.

After baking take it out of the oven and cool down.

After the Caramel Custard is properly cooled, take a platter and place the pudding mould on the platter in an upside down position so that the Caramel Custard comes out off the pudding mould into the platter.

Your Caramel Custard is now ready to be served.

Caramel Custard ready to serve

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Green Salad

Green Salad

Ingredients for Green Salad

1. Onions 100 grams

2. Carrot 50 grams

3. Tomatoes 100 grams

4. Cucumber 100 grams

5. Lettuce leaves 100 grams

6. French dressing 30 ml

7. Parsley 10 grams

8. Lemon 2 numbers

Procedure 

Deskin onions and cut into roundels

Deskin carrot and cucumber and scratch marks with the help of the scraper and make roundles by knife.

Cut roundels of tomatoes.

Spread the bed of a platter with lettuce leaves.

Now decorate with roundels of onions, carrot, cucumber and tomatoes. 

In case of Indian dressing garnish with slit green chillies and roundels of lemon.

In case of English and French dressing garnish with French Dressing which is a mixture of 3 parts or refines oil, one part of salt, white pepper powder and vinegar.

After completion of arrangement spread finely chopped parsley over the green salad.

Now arranging the salad is an art and you can arrange according to your taste and choice. 

Your Green Salad is now ready to be served.

Green Salad ready to serve

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Nan Khatai

Nan Khatai

Ingredients

1. Flour : 150 grams

2. Powder Sugar : 115 grams

3. Fat : 100 grams

4. Sodium bi Carbonate : 1 gram

5. Ammonium bi Carbonate : 1 gram

6. Sour Curd : 1 Teaspoon

7. Cardamom Powder : Half Teaspoon

Procedure of make Nan Khatai

Sieve the flour with Sodium Bi Carbonate 

Cream the fat till light and fluffy

Gradually add the powder sugar into the creamed fat and mix well.

After the powder sugar has been dissolved fully into the creamed fat add the Ammonium bi Carbonate, Sour Curd and cardamom powder and mix well along with the fat.

Now slowly add the flour into the creamed fat mixture and kneed to to soft dough.

Divide the dough into 16 equal portions of balls and arrange on a greased baking tray and bake at a temperature of 325 degree Fahrenheit for 25 to 30 minutes.

Your Nan Khatai is ready to serve after cooling.

Nan Khatai ready to serve

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Golden Goodies

Golden Goodies

Ingredients

1. Flour : 90 grams

2. Desiccated or dry coconut : 60 grams

3. Fat : 60 grams

4. Powder Sugar : 120 grams

5. Caramel : 1 Teaspoon

6. Vanilla Essence : 1 Teaspoon

7. Egg : Half 

8. Glazed Cherry : 4 Nos

9. Baking Powder : 1/4 Teaspoon

Procedure 

Sieve the Flour properly to remove impurities and lumps

Cream the powder sugar with fat till it's light and fluffy.

Then add the Vanilla essence, caramel and egg and mix properly with the cream.

Mix the baking powder and dessicated coconut with the flour.

Now add the flour mixture with the cream and kneed to a soft dough.

Roll the dough and divide the dough into 16 equal portions.

Make small balls of  the portions and keep it on a greased tray and make sure that the balls are kept at a distance because during baking the balls will expand in size.

Cut each cherry into four portions and place it on top of the dough balls as garnish.

Bake the dough balls for 25 minutes at 350 degree Fahrenheit that is 175 degree Celcius.

Your Golden Goodies are ready to serve when cooled down.

Golden Goodies ready to serve

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Melating Moment

Melting Moment

Melting moment is a cookie that has amazing taste and flavour which will make you addicted to this 

wonderful delight and is loved by kids and people around the world. So let me demonstrate how Melting 

Moment are prepared. 

Ingredients

1. Flour 140 grams

2. Powder Sugar 85 grams

3. Fat 115 grams

4. Baking Powder 1 gram

5. Egg 1 no.

6. Vanilla Essence 1 Teaspoon

7. Cornflakes 60 grams

Procedure,

Sieve the flour properly with baking powder.

Cream the powder sugar along with fat till the cream texture is light and fluffy.

Now add beaten egg along with vanilla essence.

Add flour to the mixture and make a smooth dough.

Crush the cornflakes with hand and keep aside.

Then divide the dough into small roundles of 16 equal portion pieces  

Now look carefully, you need to make small roundles and one by one drop the roundles of dough into cold water and quickly take it out of the water after watching whether the roundles are floating in the water or not. A roundle made from a perfect dough will float to the surface of the cold water.

Roll the wet roundles of dough over the crushed cornflakes so that it might stick to the body of the roundles.

Arrange the roudles in a properly grease baking tray and make sure that you place them far apart from each other, because after baking the roundles will expand in size.

Bake the roundles at a temperature of 350 degree Fahrenheit for 25 to 30 minutes.

After it's baked, take it out of the oven and cool it down.

Your Melting Moment is ready to be served.

Melting Moment ready to serve

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Fish Cake

Fish Cake

World Favorite dish at your fingertips.

Let's get started, note the ingredients

1. Bhetki Fillet 500 grams

2. Lemon 1 no

3. Salt to taste

4. Carrot 50 grams

5. Onion 30 grams

6. Leek 10 grams

7. Celery 5 grams

8. Vinegar 10 ml

9. Bay leaf 2 nos

10. Clove 5 nos

11. Peppercorn 10 nos

12. Potato 300 grams

13. White pepper powder 2 teaspoon

14. Eggs 2 nos

15. Refined Flour 50 grams

16. Breadcrumbs 300 grams

17. Refined Oil 500 ml

The procedure of Fish cake is very easy, just follow me and you will be an expert

Deskin and debone the Bhetki fillet, cut them into moderate pieces and do the first marination by submerging the pieces of the Bhetki Fillet into a solution of lime juice, water, salt and vinegar. 

Allow the first marination for about 1 hour

Make the court-bouillon, a fortified liquid which is a mixture of water, Sage, Basil, aromatic bay leaf, celery, parsley, peppercorns, onion, cloves, milk, carrot, wine, lemon or vinegar.

Now poach the fish into court-bouillon in a steamer. In this particular case some chopped carrot, chopped onions needs to be put into the court-bouillon during poaching the fish.

Boil potatoes with jacket.

After poaching the fish, take it out in a platter.

Now smash the fish along with the potatoes, leek, celery, chopped onions,salt and white pepper powder needs to mixed and smash thoroughly for an even mix. After that add a dash of lime juice and mix well.

Now to take out extra moisture from this mixture saute with about 2 teaspoon of refined oil till dry consistency

Now cool the mixture and after cooling make small roundels out of the mixture and give it a tikki like shape or you can make any shape out of it.

Make English Batter by mixing 2 eggs, refined flour and lime juice.

Dip the roundels of the mixture into the English Batter, coat it with bread crumbs and deep fat fry it to golden brown consistency.

We are ready to serve our Fish Cake with fish Fish Sauce or tomato ketchup. 

Fish Cake ready to serve

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Cream of Chicken Soup

Cream of Chicken Soup

Cream of Chicken Soup is one of the hot favourite soups for people of all ages specially the kids love it. The nutritional value is amazingly well balanced and thus it gives both taste and nourishment. It is a fast, easy and health way of keeping your hunger under control. So, let's begin the magic.

The ingredients required for Cream of Chicken Soup are

1. Refined Flour 40 grams

2. Butter 50 grams

3. Onion 30 grams

4. Leek 10 grams

5. Celery 5 grams

6. Garlic 5 grams

7. Mushrooms 20 grams

8. Chicken Stock 750 ml

9. Double Cream 50 ml

10. Egg Yolk 1 no.

11. White Wine 15 ml

12. Salt as required 

13. White pepper powder as required

14. Chopped Parsley for garnish

15. Dices of boiled chicken for garnish

Procedure :

Chop the Leek, Onion, Celery, Garlic and Mushrooms

Take a Saucepan and melt butter. 

After the butter melts, add the refined flour and mix well and stir continuously and make a roux. Once the roux is made keep it aside.

Take another Saucepan and add some butter and melt it. 

Now add the chopped onion, leek, celery, garlic and mushrooms and saute properly.

When these are properly sauteed add strained chicken stock and mix properly.

Now add the white roux that we had prepared earlier into the warm chicken stock slowly and continuously stir or else lumps will form, White roux will help to increase the consistency of the soup making it thick pouring consistency. 

Stir continuously as it might get stuck at the bottom and remember boiling a soup is spoiling the soup. So never boil the soup, cook it in a low flame.

Add the salt and white pepper powder to the soup and check the seasoning. 

Make a liaison of egg yolk, double cream, white wine mixed well together.

Add this liaison to the soup and mix well,

Now we are ready. We need to strain the soup into a separate container or soup serving bowl and finally garnish the soup with chopped Parsley and Dices of boiled and sauteed chicken and a dash of double cream.

Sit down, relax and enjoy a hot treat of Cream of Chicken Soup and pamper yourself.

Cream of Chicken Soup Ready to Serve

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Dal Panchmel

Dal Panchmel 

This is an Indian cuisine that is famous throughout north India and people enjoy this dish with Roti, Naan and Parathas. It is easy to cook and great to taste with great nutritional value. This dish helps to create a balance in the nutrition index and helps to reach the required parameters of balance diet. You can try this at home and leave me your feedback as to how your experiences were! So let's get started.

The ingredients required for Dal Panchmel are as follows

1. Chana Dal 75 grams

2. Rajma 75 grams

3. Mung Dal whole with skin 75 grams

4. Urad Dal whole with skin 75 grams

5. Masoor dal whole with skin 75 grams

6. Onions 150 grams

7. Garlic 20 grams

8. Ginger 30 grams

9. Tomato 150 grams

10. Turmeric Powder 10 grams

11. Red Chilly Powder 30 grams

12. Coriander powder 20 grams

13. Hot Spices 5 grams

14. Tomato Puree 100 grams

15. Refined oil 100 ml

16. Green Chillies 5 grams

17. Salt as required.

The procedure for cooking Dal Panchmel is simple and easy. Follow the steps below and you can easily cook it without any hassle

In a container take all the five quality of Dals and mix well and wash them properly with water.

After properly washing the dal you need to boil them for about an hour. While boiling the dal put one teaspoon of salt so that the salt penetrates into the dals while boiling. 

Slice the onions and make ginger garlic paste.

Chop the tomatoes and green chillies. 

Heat a kadai, pour some oil and add the chopped onions and fry it properly.

When the onions turns golden brown in colour add the ginger garlic paste as fry properly. 

After about 2 minutes add coriander powder, red chilly powder and turmeric powder and mix well. Add sprinkle of water if the setup is getting stuck to the bottom while frying. 

After about 3 minutes add the tomatoes and green chillies and mix well and fry them properly.

Now add tomato puree and check the seasoning.

After checking the seasoning add the boiled dal into the brown gravy we prepared and mix well. 

Keep stirring continuously so that the Dal doesn't stick to the bottom.

Check the seasoning once again before switching off the flame. 

Guess what we are done.

Garnish with chopped coriander leaves and slit green chillies.

Dal Panchmel Ready to Serve

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French Fries

French Fries

Today I am going to teach you the most famous and the most liked snacks throughout the world. French Fries. It's Easy, simple and can be instantly made whenever you feel hungry. So, without wasting any more time I am going to demonstrate how easy it is to make French Fries at home, Why going to McDonald's, KFC and other fast food chains when you can enjoy unlimited amount of French Fries at the the convenience of your home. So, let's get started.

Ingredients for French Fries.

1. Potatoes 1 kg

2. Refined oil 500 ml

3. Salt

4. Tomato Ketchup 20 ml

5. Cornflour 200 grams

Procedure of French Fries

First we need to wash the potatoes properly. I recommend you to choose potatoes which are evenly shaped and long and fleshy potatoes are prefered. 

After washing the potatoes peel of the skin and dip in water to drain starch. 

When we are done with peeling all the potatoes, we need to cut square shaped long strips as shown in the image.

In a big saucepan add sufficient water to boil the potato strips and in the water add about 2 to 3 teaspoons of salt and bring the water to boiling temperature.

Now we need to boil all the potato strips to half done stage and after the potato strips are boiled to half done stage, we need to strain out the potatoes immediately.

Place the strained potato strips on a clean towel and pat properly so that all the moisture gets soaked in the towel and the potato strips become dry.

Cool down the potato strips and then place the strips inside the freezer for freezing for about 2 to 3 hours minimum.

After freezing the strips take out the strips from the freezer and place the required amount of potato strips that you desire to consume in a platter and you can keep the remaining potato strips back into the freezer for later usage.

Now coat the potato strips in the platter with corn flour so that the French Fries become crisp after frying.

Now heat oil in a deep frier and bring it to a temperature of 375 °F or 190 °C.

Now we are ready to deep fry our French Fries. Slowly dip the potato Strips into the oil for about 5 minutes and take it out.

You will notice that there is no colour change after first frying. Wait for about 5 minutes.

Again dip the fries for the second frying procedure and keep frying until the French Fries turns golden brown.

When the desired colour is obtained, we can say that the French Fries are ready to be consumed.

Take it out of the oil and spread over tissue paper to soak in excess oil from the French Fries.

Add a sprinkle of salt and mix well.

Your French Fries are ready to serve with Tomato Ketchup.

See that's how easy it is.

French Fries Ready Serve

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Aloo Parwal Bhaji

Aloo Parwal Bhaji

Aloo Parwal Bhaji is generally accompanied with Dal and Rice and can also be served with Roti and Parathas.

The ingredients for Aloo Parwal Bhaji are as follows

1. Potatoes 200 grams

2. Parwal 400 grams

3. Ginger 50 grams

4. Tomato 75 grams

5. Green Chillies 10 grams

6. Coriander leaves 10 grams

7. Coriander powder 10 grams

8. Red Chilly powder 15 grams

9. Turmeric powder 5 grams

10. Refined oil 150 ml

The procedure for Aloo Parwal Bhaji is as follows

Peal the potatoes and cut them lengthwise.

Scrape the Parwal and cut them also in lengthwise order.

Deep fry the potatoes and parwal.

Now chop ginger, garlic, tomatoes, green chillies and coriander leaves.

Take kadhai and heat oil. Add the chopped ginger and garlic and fry properly.

After a minute add the green chillies and tomatoes and fry properly.

Now make a wet paste of coriander powder, red chilly powder and turmeric powder and add the paste into the kadhai and fry properly. If the masalas get stuck at the bottom, then add sprinkle of water and keep frying. 

When the masalas release the oil then add the fried potatoes and parwals and mix properly with the gravy. The gravy should be thick and should stick with the aloo and parwal. Don't add too much of water.

Finally garnish with chopped coriander leaves.

Your Aloo Parwal Bhaji is ready to serve.

Aloo Parwal Bhaji Ready to Serve

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Methi Murgh

Methi Murgh

Methi Murgh is an Indian delight enjoyed all over the country. If you are bored with the same kind of chicken preparation and you are looking for a change of taste, then why going to a restaurant? Make Methi Murgh at home and get ready to get pampered.

Ingredients required for Methi Murgh

1. Boiler Chicken Bengal dressed 1 kg

2. Salt as required

3. Turmeric powder 2 teaspoons

4. Refined oil 250 ml

5. Onion 150 grams

6. Ginger 50 grams

7. Garlic 30 grams

8. Sour Curd 100 grams

9. Red Chilly Powder 30 grams

10. Coriander Powder 20 grams

11. Turmeric Powder 10 grams

12. Cashewnut paste 50 grams

13. Tomato 100 grams

14. Fresh Methi leaves 300 grams

15. Kasuri Methi 30 grams

Now I am going to demonstrate how to prepare Methi Murgh

Cut the chicken into Indian curry cut and wash the chicken properly and marinate the chicken with salt and turmeric powder for about 30 minutes. 

After 30 minutes deep fat fry the chicken till it's golden brown in colour.

Slice the onions and mix with salt to extract all the water or moisture from the onions. Once the moisture is released deep fry the onions till golden brown and crisp.

Make ginger garlic paste.

Make the cashewnut paste.

Chop the tomatoes into small dices.

Take a deckchee or kadhai and heat refined oil. Add the ginger garlic paste and fry for about 2 minutes. 

Make a brown onion paste by mixing golden brown onion slices and sour curd. Now add this paste to the kadhai where the ginger and garlic paste is getting fried.

Then add the chopped tomatoes and the wet masalas made from paste of turmeric powder, red chilly powder and coriander powder. Stir the gravy continuously as it might get stuck or burned at the bottom of the kadhai. 

When the gravy starts to release oil, add the cashewnut paste and mix well.

Then add the fried chicken and keep cooking till the chicken is properly cooked and tender.

Wash the Methi leaves properly and fine chop the leaves and add to the gravy.

Now the Methi Murgh is ready to serve.

Garnish the Methi Murgh with broiled Kasuri Methi and serve hot. 

Methi Murgh Ready to Serve

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Mixed Vegetable Pulao

Mixed Vegetable Pulao

Mixed Veg Pulao is one of the most famous dish we generally prepare during any occasion where we intend to have a nice treat. This is simple and easy to make. People who think that Mixed Veg Pulao is a dish which is very difficult to prepare, this recipe will make their job easy and simple.

Note the ingredients needed for Mixed Veg Pulao

1.Pulao Rice or Dehradun Rice or Basmati Rice 500 grams

2.Hot Spices Whole 2 grams

3.Pure Ghee 150 grams

4.Carrots 100 grams

5.French Beans 100 grams

6. Green Peas 50 grams

7. Rose and Kewra water as required

8. Mace and Nutmeg powder 2 teaspoons

9. Shahi Garam Masala 2 Teaspoons

10.Salt to taste

11.Sugar to taste

12.Refined oil for frying vegetables 200ml


Cooking procedure

Wash the rice properly to remove all impurities and soak the rice for 20 to 30 minutes.

Cut the Carrots and French Beans into diamond shape and wash properly and drain all the water.

Now deep fry the vegetables in the refined oil but you must make sure that the colour of the vegetables are intact, don't fry too much so that the colour of the vegetables turns brown.

Now take a kadai or deckchee and melt the pure ghee in it. Then add the whole hot spices like cinnamon, cardamom and clove and crackle them. 

Strain the water from the rice and add the rice into the crackling garam masala and mix properly. After frying for about 2 minutes, add water in double the quantity of rice and add the green peas into the water. After the rice is three fourth cooked remove from the flame.

Then in a clean, moisture free dump container pour a little ghee and grease the bottom of the container. Then pour half of the total quantity of rice and level it equally throughout the container. 

Pour some quantity of pure ghee over the rice. 

Sprinkle about one teaspoon of Shahi Garam Masala over the rice evenly.

Sprinkle fried vegetables, salt and sugar evenly all over the rice.

Now finally pour some Rose and Kewra water over the rice uniformly.

After completing the above process we pour in the remaining rice over the present layer and repeat the above layer procedure once again. 

Now we cover the dump container tightly with the lid and with the help of some dough we seal the dump container to allow the pulao to be cooked in a dum process. Put the set up on medium flame for about 20 minutes.

The Mixed Veg Pulao is ready to be served hot.

Before serving I recommend to mix the rice properly so that the vegetables and the flavour of the pulao get mixed evenly all over the pulao.

Enjoy hot Mixed Veg Pulao with your favourite accompaniments.

Mixed Veg Pulao Ready to Serve

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Tomato Shorba

Tomato Shorba

Tomato Shorba is an Indian Appetizer and is very easy to make and great to taste. Hot tomato Shorba helps in enhancing your appetite and also prepared your taste buds for the upcoming main dishes in the menu. So, lets get started with Tomato Shorba.

Ingredients required for Tomato Shorba are as follows

1. Tomato 500 grams

2. Ginger 15 grams

3. Garlic 10 grams

4. Cumin Whole 10 grams

5. Tomato Puree 50 ml

6. Salt for seasoning

7. White pepper Powder for seasoning

8. Green Chillies 2 numbers

9. Refined Oil 30 ml

10. Kasuri Methi about 1 teaspoon

11. Mint Leaves for garnishing.

Lets play, the procedure for Tomato Shorba are detailed below for your reference

Chop the tomatoes, ginger, garlic and green chillies.

Heat oil in a stock pot or a deckchee and temper with cumin whole seeds about 8 grams and crackle it.

Then add the chopped ginger, garlic and green chillies and fry properly for about 2 to 3 minutes.

Now add the chopped tomatoes and make it boil for about 30 minutes in a medium flame.

Season with salt and white pepper powder. Add water if required but remember the consistency of the tomato shorba should be thick so don't add too much of water.

Add tomato puree to make the shorba thick and bringing the desired colour to the Shorba.

When the tomatoes are properly cooked after about 1 hour of boiling, strain the liquid. 

Now again take some oil in a frying pan and add about 2 teaspoon of refined oil and temper with the remaining 2 grams of cumin whole seeds and crackle it.

Now add the Tomato Shorba to the tempered oil and cumin seeds.

Now we are ready with our Tomato Shorba.

We need to broil the Kasuri Methi and properly wash the mint leaves.

Now pour the Tomato Shorba in a serving bowl and garnish with broiled Kasuri Methi and some fresh washed mint leaves and serve hot.

Tomato Shorba Ready to Serve

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Sauteed French Beans

Sauteed French Beans

Sauteed French Bean is another quick ready dish that can be made within a few minutes and it taste good.

Ingredients needed for Sauteed French Beans are

1. French Beans 400 grams

2. Butter 50 grams

3. White pepper powder 2 teaspoons

4. Salt to taste.

Procedure for Sauteed French Beans

First of all we need to destring the French Beans properly and then cut them into diamond shape.

Parboil the French Beans to three fourth cooked stage.

Now take a frying pan and melt the butter. When the butter is melted add the parboiled French Beans and saute properly. 

Add salt and white pepper powder for seasoning. Mix properly and saute for about two minutes.

The Sauteed French Beans are ready to be served.

Sauteed French Beans Ready to Serve.

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Potato Parsley

Potato Parsley

Potato Parsley is a very very simple yet very tasty dish which can be prepared in a matter of minutes instantly.

Ingredients needed for this dish are

1. Small young potatoes 8 numbers

2. Chopped Parsley 15 grams

3. Butter 50 grams

4. Salt as per your taste requirements

5. White Pepper Powder 2 teaspoon.

Procedure of cooking Potato Parsley

Boil the young potatoes without peeling the skin. Once the potatoes are fully boiled starin off the water and peel of the skin of the potatoes.

Now take a frying pan and melt the butter.

Now add the boiled potatoes and toss it nicely for about 5 minutes. 

Add salt and white pepper powder and mix properly.

Before switching off the flame add the chopped parsley and mix properly and saute the entire setup for about 2 minutes.

Potato Parsley is now ready to be served hot.

See as I told you it is super easy and anyone can do it.

Potato Parsley Ready To Serve

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Fish Muniere

Fish Muniere

Fish Muniere is an Snack item that will blow your mind. It tastes so good that I recommend you to try it once to get addicted to it's taste. It is an awesome snack for fish enthusiasts.

Note the Ingredients

1.Bhetki Fillets 750 grams

2.Salt to Taste.

3.Lemon juice 10 teaspoons

4.White pepper powder 2 teaspoons

5. French Mustard 5 teaspoons

6. Refined oil 500ml

7. White wine - 50 ml

8.Butter 60 grams

9.Parsley 15 grams

10.Refined flour 60 grams

Now we are all set to make Fish Muniere at home by following the procedure given below.

Debone and de skin the fish fillet properly. and cut them into diamond cuts.

Now marinate the fish fillets with salt, lime juice and water for about 60 minutes. 

After marination, take the fish fillets one by one and dry them up in a dry cloth or duster to soak in all moisture. 

Now dip the fish fillets for another round of marination which is prepared with salt, white pepper powder, french mustard, 4 teaspoons of refined oil and white wine about 50 ml and mix well with the fish fillets and keep for second round of marination for about an hour.

After the second marination dry the fish fillets again with a dry duster and coat the fish fillets with seasoned flour prepared by mixing salt, white pepper powder and refined flour.

Now there is two procedure for cooking the Fish Muniere, you can either shallow fry the fish fillets or grill them.

Today I am going to shallow fry the fish fillets with refined oil and fry till it turns golden brown in colour.

When the fish fillets are properly fried, take them out and put them on a tissue paper for soaking in the excess oil of the fish.

Now we need to prepare the Muniere sauce. For that in a frying pan melt butter. After the butter is melted add finely chopped parsley and lime juice and make a thick sauce.

Now take a platter and arrange the fried fish fillets on the platter. Pour in the Muniere sauce on top the the fried fish fillets as garnish.

We are all set now to enjoy Fish Muniere with our family and friends.

Try it, you'll love it.

Fish Muniere Ready to Serve

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Bread Rolls

Bread Rolls

Ingredients  for making Bread Rolls

1. Flour - 1 Kg

2. Salt 15 grams

3. Yeast 15 grams

4. Water 600 ml

5. Sugar 60 grams

6. Vegetable fat or Butter 40 grams

I would like you to know that during baking you should always make sure that the ingredients are taken in correct proportions or else the desired baking result could not be obtained.

Sieve the flour or Maida and make a bay in the flour and dissolve the Yeast with water and flour.

Cover the Yeast paste with rest of the flour.

Keep for about 10 minutes. After 10 minutes you will notice small cracks appearing on the surface.

Make a solution of water, salt and sugar. Now slowly put the solution on the flour and start kneading with hand. Make a soft dough and keep for 30 to 40 minutes under proper covering by a wet muslin cloth and allow for the first fermentation to take place.

After the first fermentation knock back the dough and kneed again with hand to help release excess carbon dioxide from the dough. Add melted fat to the dough and kneed well to evenly mix the fat all over the dough. Now keep for second proofing or intermediate proofing for about 30 minutes after covering with a wet muslin cloth.

Now divide the dough into desired shape and size and place the dough on a greased baking tray and keep it for another 15 to 20 minutes in a proofing chamber for final proofing. If you don't have the proofing chamber, then keep it in room temperature for about 20 minutes.

Preheat thee oven.

Now give a sprinkle of water on the dough and put the fermented doughs into the oven for 20 minutes at the temperature of 450 degree fahrenheit or 230 degree celsius.

After baking take out the dough from the oven and now your dough had taken the shape and size of a bread. Allow it to cool down and enjoy your freshly baked home made bread.

Bread Rolls Fresh Baked

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Aloo Jeera Fry

Aloo Jeera Fry

Aloo Jeera Fry is an accompaniment dish  which goes with dal and rice as an accompaniment. It is easy and very simple to cook.

Note the ingredients required for Aloo Jeera Fry

1. Small potatoes 8 to 10 in number

2. Whole Cumin Seeds 5 grams

3. Refined oil 100 grams

4. Salt as required

5. Chopped Coriander leaves for garnish.

The procedure for making Aloo Jeera Fry is furnished below

First of all we are going to wash the potatoes thoroughly and peel the skin of the Potatoes and cut them into half.

Boil the potatoes to three fourth done stage.

In a frying pan pour some refined oil and heat the oil.  When the oil gets heated add the Cumin whole seeds and crackle.

Then added the boiled potatoes and nicely fry the potatoes. 

Add some turmeric powder and salt to taste. 

Fry the potatoes nicely till the potatoes gets fully soaked with seasoning and fully soft and tender.

Garnish with chopped coriander leaves.

The Aloo Jeera Fry is ready to serve hot.

Aloo Jeera Fry Ready to Serve

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Chicken Do Pyaza

Chicken Do Pyaza

Chicken Do Pyaza again another Indian recipe which is world famous. This recipe is very simple and can be 

easily cooked at home, so let me teach you the amazing and delicious Chicken Do Pyaza.

 Note the ingredients required for Chicken Do Pyaza

1. Boiler chicken Bengal dressed 1  whole chicken

2. Salt to taste

3. Sugar to taste

4. Turmeric powder 5 teaspoon

5. Refined oil 200 ml

6. Sour Curd  200 Grams

7. Ginger 50 grams

8. Garlic 20 grams

9. Red chilli powder 30 grams

10. Coriander powder 20 grams

11.Cashewnut - 50 grams

12.Button Onions or Shallots 50 grams

13. Shahi Garam Masala - 10 grams

14. Chopped Coriander Leaves for garnish

The cooking procedure of Chicken Do Pyaza is easy and simple as described in details below 

Cut the chicken into Indian curry cut and marinate with turmeric powder and salt for about 1 hour.

After an hour deep fry the chicken to golden brown colour.

Saute the shallots after cutting it into half.

In a kadai take some refined oil and temper the oil with whole hot spices such as cloves, cinnamon stick 

and cardamom. 

Fry sliced onions to golden brown colour.

At the smoking point add the ginger and garlic paste and fry it till the garlic looses it's raw flavour. You can 

add a few drops of water if the ginger garlic starts sticking to the pan or kadhai.

Now add the paste of turmeric, red chilly powder and coriander powder and keep stirring.

Add sour curd when the onion turns brown.

Once the masala start to leave oil which indicated the masala is more or less cooked.

Add water and make a thick gravy.

Now we need to make a paste of cashew nut and add it to the gravy to make it thick.

Add the fried chicken into the boiling brown gravy and cook till the chicken is fully cooked and the 

gravy is deeply incorporated into the chicken.

Finally add Shahi Garam Masala Powder and saute Shallots into the gravy.

Garnish with chopped Coriander leaves.

Now we are done with our Chicken Do Pyaza. 

Serve hot with Paratha and Naan.

Chicken Do Pyaza Desired Consistency

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Enjoy your Chicken Do Pyaza.