Garlic Bread !!!

Ingredients:

• 1 loaf French bread, cut in half lengthwise
• 4 tablespoons softened butter
• 1 teaspoon garlic salt
• fresh chopped parsley
• 1/2 cup shredded mozzarella cheese

Preparation:

Butter cut sides of bread. Sprinkle with garlic salt and parsley. Broil until lightly browned; sprinkle with mozzarella cheese and put back under broiler until cheese is melted.

White chocolate brownie :)

Ingredients:

• 1/3 cup unsalted butter, cut into pieces• 6 ounces white chocolate, chopped
• 2 unit egg
• 1 cup sugar
• 2 teaspoons vanilla
• 1 cup all purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup dried cranberries
• 1/2 cup walnut pieces, (optional), lightly toasted
• unit icing sugar, for dusting

Directions:

1. Preheat oven to 350 F.
2. Butter and line a 9-inch square baking pan with parchment.
3. Over a pot of simmering water, melt butter halfway. Add white chocolate and stir until melted. Allow to cool to room temperature.
4. In a mixer fitted with the whisk attachment (or with an electric mixer), whip eggs, sugar and vanilla until pale and thick. Reduce speed to medium and add chocolate mixture.
5. In a separate bowl, sift together flour, baking powder and salt and stir into egg mixture, by hand. Stir in dried cranberries and walnuts and spoon into prepared pan.
6. Bake 45 minutes.

Ingredients:

1 packet of soya chunks (nuggets)1/2 bunch of chopped coriander (dhania) leaves
1/2 cup green peas
1 carrot, peeled and chopped
1 " piece of ginger (adrak), crushed
3 cloves of garlic (lehsun), crushed
1 tsp roasted coriander (dhania) seeds powder
1/4 tsp roasted cumin seeds (jeera) powder
1/4 tsp garam masala
3 medium sized potatoes, boiled and mashed
2 green chillies
besan (Bengal gram flour) for coating
salt to taste

Method:

Boil nuggets in hot water for 5 minutes until they are soft and fluffy.
Squeeze out all the water from the nuggets (use a press if necessary)
In a food processor, add all the ingredients except potatoes and chickpea flour, blend to a grainy consistency.
In a large bowl, mix the blended ingredients with the mashed potatoes to form a smooth, pliable mixture.
Divide the mixture into 6 portions.
Shape them into burgers.
Place the burgers in the fridge for 10 minutes.
Make a batter out of chickpea flour, turmeric and water.
Dip each burger into the chickpea batter and fry in a shallow saucepan.
Drain on absorbent paper.
Serve the burgers in a hamburger bun, top it with maggi masala chilli sauce, then lettuce and onion and tomato slices.

Ingredients:

• 2 large baking potatoes, peeled and cut into chunks that will fit in a food processor tube• 3 large eggs, lightly beaten
• 1 1/2 tablespoons all-purpose flour
• 1 1/4 teaspoons salt
• Vegetable shortening for frying

Preparation:

1. Insert the grating disk into a food processor. Send potato chunks down shoot.
2. While the processor is running, send the eggs, flour and salt down the shoot. Process until well combined.
3. In a large, heavy skillet set over medium-high heat, add enough vegetable shortening to come to a depth of 1/4 inch. Heat until hot, but not smoking.
4. Drop tablespoonfuls of potato mixture into skillet and spread out to a 3-inch circle, about 1/4-inch thick.
5. Fry until brown on the bottom (don't turn until the pancake is brown or it will stick), about 3 to 5 minutes, reducing the heat to medium, if needed, to prevent burning.
6. Turn the pancake and fry the other side 3 to 5 minutes or until golden brown and crisp. Drain on paper towels.
7. Serve with granulated sugar or applesauce and sour cream.

Note: Add 2 tablespoons grated onion and/or 1 grated garlic clove to the batter, and/or 2 tablespoons fried, chopped bacon, if desired.

Ingredients

• 1 (3 1/2 pound) chicken, cut into 8 pieces
• 2 cups buttermilk
• Salt
• Vegetable oil, for frying
• 1 cup self-rising flour
• 1/2 teaspoon sweet paprika
• Freshly ground pepper
• 1/4 teaspoon garlic powder

Directions

Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate, 1 hour.

Heat 1 inch of vegetable oil in a large deep skillet over medium-high heat until a deep-fry thermometer registers 360.

Mix the flour, paprika, 1/4 teaspoon pepper and the garlic powder in a shallow bowl. Remove the dark meat from the buttermilk, shake off the excess and roll in the flour mixture. Shake off the excess flour, place in the hot oil and fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed). Drain on paper towels.

Reheat the oil to 360 degrees F. Repeat with the chicken breasts and wings, frying for about 15 minutes. Serve hot or at room temperature.

Kesar Murgh :)

Ingredients:

6 large pieces Boneless Chicken
1 cup Onion paste
1 tsp Ginger paste
1 1/2 tsp Garlic paste
1/2 tsp Kesar (Saffron)dissolved in a little milk
1 tsp Dhania powder
4 tsp Cashewnut paste
1 cup Curd
2 Bay leaves
1/2 tbsp whole Cloves and green Cardamoms
1/2 cup Oil
3/4 cup Cream
1 tsp White pepper
Chilli powder and Salt as per taste

How to make kesar murgh :

• Heat oil. Add bay leaves and whole garam masala. Add onion, ginger and garlic paste and fry on low heat till oil separates.
• Add dhania powder, cashewnut paste and stir further.
• Add boneless chicken, curd, salt, pepper, chilli powder and saffron.
• Bring to a boil, reduce heat and simmer till chicken is cooked.
• Whisk in cream. Serve kesar murg hot with tandoori rotis and parathas.

Imarti :)

Ingredients:

• 3 Cups soaked urad dal • 2 Cup sugar • 1 tsp Cardamom • 3 tbsps Ghee • 2 tsp Saffron colour • Imarti nozzle/bottle

How to make Imarti:

• Prepare sugar syrup of one thread consisitency. • Grind dal using water to make thick batter. • Mix 2 tsp saffron colour to the batter. • Beat the mixture properly to make it smooth. • Pour batter in Imarti nozzle. • Heat ghee and form Imartis in it. • Fry it till it turns crisp from both the sides. • Dip them in sugar syrup. • Remain them soaked in syrup for 5 minutes. • Drain from the syrup. • Serve hot