Chimichurri Shrimps

Pre-preparation time: 30 minutes
Marinating time: 5-6 hours
Grilling time: 15 minutes

Ingredients

• Shrimps- 1kg medium size, peel and de-veined
• Marinade
• Olive oil- 90gm extra virgin
• Red wine vinegar- 45 gm
• Water -45gm
• Parsley- 20gm flat leaf, chopped
• Onion -75gm finely chopped
• Garlic 4-5 cloves,
• Minced I Red bell peppers- 50gm finely chopped
• Tomato- 75gm finely chopped
• Paprika- l table spoon
• Cassia leaf - no ground I Salt
• Black pepper- tbsp I
• I Chili lisp powder-1 tsp

Method
Add all the ingredients, except the oil and vinegar, into a large bowl and toss well. Next, add the vine gar and water. Mix well. Allow to rest for 30 minutes. Finally, add the oil and mix well. Make sure that the liquids cover the rest of the ingredients. Transfer to a non-reactive, clean bowl or jar that can be covered. Add the shrimps, mix well and place in the refrigerator to allow the flavors to blend for 5-6 hours. Remove and grill the shrimps and keep adding some marinade on top. The left over marinade has to be lightly cooked in a pan. Serve in small glasses, topped with a little cooked marinade.

Idlli Sambhar

Ingredients:

• Rice-2 cups
• Urad Daal (white)- 1 cup
• Salt-1 1/2 tblsp
• Baking Soda- A pinch
• Oil-for greasing

Method

Pick, wash and soak the daal overnight or for 8 hours. Pick, wash and drain the rice. Grind it coarsely in a blender. Grind the daal into a smooth and forthy paste. Now mix the grinded rice and daal together into a batter. Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting. Idlis are ready to be cooked when the batter is well fermented. Grease the idle holder or pan well and fill each of thm with 3/4th full of batter. Steam cook idlis on medium flame for about 10 minutes or until done. Use a butter knife to remove the idlis. Serve them with sambhar or chutney

Tandoori Chicken

Ingredients
• Chicken-2.5 lbs
• Chilli Paste-2 tbsp
• Tandoori Paste -3tbsp
• Vindaloo Paste-2 tbsp
• Curry Paste-2tbsp
• Red Chilli Powder -3 tbsp
• Plain Yogurt-4 tbsp
• Buttermil-1/2 cup.
• Salt to taste
Method

Prepare the chicken by removing the skin and extra fat. Make long slits in the chicken so that the spice mixture can penetrate the meat during marinating. Put all Pastes, Chilli powder and salt in a bowl. Mix all of the above to a paste. Add yogurt (or buttermilk) and mix all of the ingredients till you have a smooth paste. Make sure that you do not have any lumps, especially if you use yogurt. Add some water so that all of the chicken will get soaked - do not add too much water to dilute the paste. The paste should have a thick consistency. Soak the chicken in the marinade for 6-8 hours (preferably overnight) in the refrigerator. Heat the oven to 450F. Prepare a pan for the oven by lining with aluminium foil. Place chicken pieces on the pan and dribble half of the marinade on the pieces. Put the pan in the oven for 15 minutes - uncovered - middle or top rack. Remove the pan and turn over all of the chicken pieces - add remaining marinade on the pieces Put the pan in the oven for another 15-20 minutes - check to see not to overcook. Remove pan and serve while hot. Garnish with sliced half-rings of onions, green chilli slices and lemon wedges.

Indian Somosha

Ingredients

• Potatoes( boiled, peeled and mashed)-4 large
• Green peas (cup boiled and drained)-1/2
• Cumin seeds-1 1/2 tsp
• Aamchoor(mango powder)- 1 tsp
• Red chilli powder-1 tsp
• Garam masala powder-1/2 tsp
• Cashewnuts-1 tablespoon
• Maida(all purpose flour)- 3 cups
• Ghee-2tbs
• Salt-as per taste

Method
Heat the ghee for the stuffing and add the cumin seeds and cashew nuts. When the seeds splutter add the dry powders and fry for 10 seconds. Add the mashed potatoes and green peas and mix well. Mix in salt to taste. Fry on a low flame for about 10 minutes. Set aside.
Prepare the cover for the samosa by combining the maida, hot ghee or oil and salt to taste.
Add enough water and knead the dough. Set aside for about 10 minutes. Divide the dough into round portions. Take each portion and coat it with some maida so that it does not stick to your hands. Roll it into a not too thin perfect round. With a pizza cutter, make 2 semi circles with the round. Take one half circles. Dip your index finger into the cold water and apply it to the straight edge of the semi circle. Now hold the semicircle in your hand. Fold the straight edge, bringing together the watered edges. Seal the watered edges.
You should now have a small triangular maida pocket. Stuff it with the potato mixture and now water-seal the upper edges. Repeat for the rest of the dough. Deep fry in oil till golden brown and serve with mint chutney. Do not overheat the oil, since this will cook only the outer maida covering and the inner layer will remain uncooked even if the samosa has turned dark brown
on the outside.

Ras Malai

Ingredients

• Milk-3 cup for Ras
• Sugar-5 tbsp for Ras
• sugar-1 cup
• Milk-4 cup for channa (2% milk)
• water-3 cups
• saffron, cardamom, pista, almonds
• lemon juice

Method
First keep the 3 cups of milk for ras to boil until it remains 1 3/4 cup. Bring 4 cups of milk to boil. Now to turn the milk adds lemon juice to it moving. Then drain it in a thin cloth. Hold it covered with cloth in the running water. Drain the excess water by pressing the cloth there must not be water remaining. In a pressure cooker take 3 cups of water and 1 cup of sugar. Take the channa out of the cloth in a dish, mash it and make around 15 small sizes of balls out of it Toss that balls in the cooker. In the mean time see the milk for ras may be ready. Add the sugar for ras to it and add cardamom, pista, almond and saffron to it. Let it cool asid as the pressure cooker is warm now open it take out the balls of channa with the spoon in a dish and let the water drain by pressing it little and let it cook. When the milk is cool add channa balls to it. Refrigerate it. And it is ready to serve.

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Chocolate Cake

Preparation Time: 5mins
Baking Time: 20 mins.

Ingredients
Coco powder-1 tbsp
Plain flour-1 cup
Soda bi-carbonate-1/2 tbsp
Baking powder-1 tbsp
Condensed milk-400g
Butter-1/2 cup
Vanilla essence-1tbsp
Method
Filter the cocoa powder, flour, baking powder and soda bi-carbonate. Mix all the ingredients together with 1/2 cup of water in a bowl and mix well using a whip. Pour this mixture into a greased 150 mm. (6") diameter baking tin. Bake in a pre-heated oven at 180°C (360°F) for 20 minutes or till a knife insert into the cake comes out Cut into pieces and serve or use as required.

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Coconut Barfi

Integration:

Pumpkin fruit -2cup
Suger-1 cup
Eating green colour-2 spoon
Desi ghee-1 spoon
Mingle coconut -1cup
Chironji (onion seed)-1 spoon
Method:-

The half of mingle coconut mix in pumpkin fruit then sugar and cooking. Add green color. Mix left coconut mingle and spread ghee oriented thali. Decorate with chironji. You can chop in willing shape.

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Tomato Chicken

Ingredients
• Chicken -1 1/2 Lb.
• Turmeric Powder-1 Tsp
• Cumin Powder-1 Tsp
• Coconut-2 Tbsp,( Roasted And Ground Into A Fine Paste)
• Tomatoes-3
• Cloves-3
• Cinnamon-1 "
• Curd-2-3 Tbsp
• Coriander Powder-3 Tsp
• Cumin Powder-1 Tsp
• Red Chilli Powder-1 Tsp
• Onions-4 Medium
• Cardamoms-3
• Cashewnuts-2 Tbsp
• A Bunch Of Coriander Leaves, Chopped
• Cooking Oil

Method
Pickle the chicken with cumin powder, chilli powder and turmeric powder and bake it in the oven or low fry in a little oil till well done. Drain and set aside. Deep fry the sliced onions in oil till they are properly browned. Drain them, add the curd and blend the mixture with the cinnamon, cloves and cardamons till smooth. Set aside. Heat some oil in a pan and fry the above onion/curd masala till the oil begins to separate. Now add the dry powders and fry for about 1/2 a minute. Add the pureed tomato and the chicken pieces. Add some water and simmer till the chicken is cooked. Add the cashew nut and coconut paste and bring to a boil. Garnish with the chopped coriander leaves. Serve hot with rice or roti.

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Chhole Bhature

Bhature

Ingredients

• Flour- 3 cups polished
• Cooking oil- 1 tbsp
• Plain Yoghurt -1/2 cup
• Baking powder-1 tsp

Method
filter together the polished flour and baking powder than add ghee and yoghurt .Mix well. Make a smooth dough using water as needed. Cover with a clean wet kitchen towel to keep it from drying and leave it to ferment overnight Make small balls from the dough, roll into thick round chapati. Deep fry in oil on both sides until golden brown. Serve with hot chhole

Chhole Recipe

Ingredients
• Gram -100 gms.
• Garam masala- 1/2 tsp
• Garlic Paste- 1 tsp
• Dry Mango Powder- 1 tsp
• Dry Coriander powder- 1 tsp
• Finely Chopped Large Onion- 1
• Salt-as per taste
• Cooking Oil
• Chopped Coriander 1 tbsp
• Ginger Paste- 1 tsp
• Chili powder- 1/2 tsp

Method
Heat oil in a pan, add onions, ginger garlic paste, Fry until golden brown. Add coriander powder and garam masala, and fry for 2 minute. Now add wet grams, salt, chili powder, 1-cup water and cook until the gravy thickens. Later add mango powder, chopped coriander and cook for 2 minutes.

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Dahi Bada

Ingredients

• Urad daal(black gram)-1 Cup
• Salt-as per taste
• Oil –for fry
• curd (yogurt)- 1 kg
• Ginger-1/2 tsp
• Chilies-2 chopped
• Roasted cumin (jeera) powder-2 tsp
• Red chili powder to taste
• Finely chopped coriander leaves

Method

For Bada
Clean, wash and soak the daal overnight. Grind it into smooth paste. Add salt to taste. Heat oil in a pan and drop spoonfuls of batter and fry till golden brown. Take the hot badas and put in cold water for 2-3 minutes. Now Take them out of water and press the water and keep aside.
For Dahi
Blend the curd (yogurt) and little water until it is smooth. Keep in refrigerator for an hour to get chilled. Add salt, red chili powder and cumin powder. Serve bada. With dahi or chatani.

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Bread Omlate

Ingredients

• Bread 4-5 slices
• Small onion -1
• Coriander leaves
• Egg-3-4
• Salt-as per taste
• Green chilies- 3

Method

Take the bread slices. Break an egg, beat it lightly, add salt and finely chopped green chilies, finely chopped onions and coriander leaves. Mix all ingredients together .Place the bread (with centre removed) on a pan. Pour 1 dipper of the mixture in the centre, place the centre of the bread that had been cut out, press lightly for it to get pasted with the edges. Wait till the egg is cooked and rotate it over for the bread to be toasted. Serve with a little butter on top of the egg.

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