250gm boneless chicken cut into cubes 1tsp Red chilly powder 1tsp black pepper powder 1tsp white pepper powder 1tsp lemon juice pinch of ajinomoto salt to taste 1.5tsp ginger-garlic paste 1/2tsp oregano 3tbspn Maida 1.Marinate d chicken cubes with all d ingredients except d maida [all purpose flour] 2.Take an air-tight box,put d flour in it.and drop d marinated chicken pieces in it. 3.Put on d lid of d box and shake well till all d chicken pieces r coated with flour. 4.Heat oil and deep fry till golden brown.

plain flour 500 gms baking powder 1tb salt 1tsp mix all and knead with as required water then put 1tb oil and knead more for 5 min then keep a side for 1/2 hour ... Mehr anzeigen now make balls and shape them put some marks with ur hand soo they dont rise too much grill them from both side in oven .. done enjoy !!

750grm Minced meat  3-4 medium onion paste [drain out d water] 1 tblsp garlic paste 1 tblsp ginger paste Handful of fresh coriander Salt to taste Red chillies powder to taste Dhaniya powder[coriander powder] 1tblsp zeera powder 1tblsp Garam masala 1tsp ghee or butter 2tblsp Papaya paste 1-2tsp Marinate all d  Ingredients in d minced meat n keep aside for 2-4 hours take wooden stick, grease dem wit oil,roll n a thick layer of minced mutton over d sticks and bake for 15-20min on BBQ grill or oven.keep rotating d sticks at intervals. Garnish it with fresh Coriander and serve wit fresh Salad * you can also make chaapli kebaabs out of this mixer n shallow fry in a pan on low flame so tat d mutton is cooked within.

Paneer --- 250 Gms cut in to cubes Tomato puree ---- 2 cups Thick cream --- 1/2 cup Onion --- 1 cup cut in to cubes Ginger garlic paste --- 1tea sp Coriander and cumin powder (dhaniya, geera powder) --- 1 tea sp Turmeric powder ---- 1/2 tea sp Garam masala powder --- 1/2 tea sp Red chili powder – 1 tea sp (especially Kashmiri chili powder that gives a nice color to the gravy) Kasuri methi --- 1 tab sp Cashew nut paste --- 1 tab sp Butter 2 tab sp Salt to taste peel, wash and cut onion in to cubes, and cook till soft in little water (cook in 1 cup water, and strain the water and leave a side. This water you can use in the gravy). Cool and grind in to a smooth paste, dry roast Kasuri Methi and crush with your hand and leave a side. If you are using the paneer loaf then cut into cubes and fry them in ghee and soak paneer in salted hot water for 1/2 hour, to keep paneer soft and tasty. Now heat butter in a pan and add onion paste and fry till light brown color. Then add gin...

1/2 kg Mutton passanday [cut d mutton in slices not cubes] 1 tea sp ginger paste, 1 tea sp garlic paste, 1/2 tea sp ajwain, 1 tea sp garam masala powder, 1 1/2 tea sp lal mirch powder, 1/3 tea sp haldi, 4 tab sp dahi, 4 tab spoon oil, salt , 2 tab sp lemom juice, fried onion 1 (large) 1 tab sp kacha papita (with skin) Method: 1. Add all d ingredients to mutton passanday and let it marinate at-least over night. 2. layer d mutton slices in a baking tray and place it in oven,bake it till d mutton is fully cooked n soft. 3. After d mutton is baked,give it a little coal smoke for d smoky taste.

1 kilo mince meat 50 grms papaya, made to paste 2 onions, make paste n drain water 2 tbls roast chickpea flour (besan) 3 tbls cornflour - or more if needed 1 heaped tsp salt 1 heaped tsp black pepper 1 tbls ginger garlic paste 1 tsp cumin and coriander powder each 1/4 tsp haldi 1- mix all the ingredients together - if u have blended either the papaya or onions with too much water and the "dough" looks too wet to hold together, add some more cornflour 2- if you're not frying immediately, dont add the papaya just then, otherwise the kababs will be too soft to hol together. Add it up to 2 hours before frying time 3- heat oil to really hot, and add a large spoonfull of the mince mix, flattening it in the pan itself with the back of a spoon dipped in oil 4- let it get all crusty and brown and then carefully turn it and let the other side brown as well on moderate heat 5- remove, set and serve hot...

Dough Ingredients 5 cups flour (you'll need extra to adjust the texture of your dough and for dusting the work surface) 3 tbspoons powder milk 3/4 cup vegetable oil 2 cups yogurt I packet instant yeast (about 10 gm) Just a pinch of sugar 1 tbspoons warm water 1 tspoon dry oregano 1 teaspoon salt Directions Mix the yeast, sugar and warm water together and leave aside. In your mixer add all dry ingredients (flour, powder milk, oregano, salt) and mix them together. Add your wet ingredients (yeast, oil & yogurt) and mix well until a dough is formed, add as much flour as you need to adjust the texture of your dough till you have a very soft dough that doesn't stick to your fingers. Cover your dough and leave it in a warm place to rest for about 30 minutes. FILLING: I Kg chicken boneless boiled and shredded 2 tbsp olive oil 1 capsicum finely chopped 1 tbs tomato paste 1 tsp soya sauce black pepper,salt,paprika to taste 1 tsp garlic n ginger 1 ca...

Ingredients 1 cup Maida For frying Fortune Refined Oil 1 tsp Ajwain ½ tsp Salt 70 gm Amul Ghee 1 large Onion (minced) ½” piece Ginger 1 nos. Green chilli (finely chopped) 250 gms Lamb mince 4-5 pcs Cashew nuts 1/3 cup Green peas (boiled) To taste Salt To taste Black Pepper powder 4 nos. Jodhpuri mirch (slit and deseeded) 1 nos. Egg (beaten) Method 1. Knead a dough using maida, oil, salt, ajwain along with water into a stiff dough.   2. Fry onions in ghee till brown, then add ginger and chopped green chillies. Cook further and season. 3. Add mince and brown thoroughly, stirring all the time to prevent sticking. Cool when cooked. Break up clumps if any, then add roasted cashew bits, tender green boiled peas, salt and pepper.   4. Stuff cooled kheema into deseeded Jodhpuri mirch. 5. Roll the dough and cut into long strips (3/4” wide) with a pizza cutter. Systematically wrap the chillies sealing as you go along with beaten egg.   6. Heat oil in a kadhai...

Ingredients: Doughnuts 2   (1/4 ounce)  packages  yeast 1/4   cup   water (105-115) 1 1/2   cups   lukewarm  milk (scalded, then cooled) 1/2   cup   sugar 1  teaspoon   salt 2  eggs 1/3   cup   shortening 5  cups   all-purpose flour canola oil Creamy Glaze 1/3   cup   butter 2  cups   powdered sugar 1 1/2   teaspoons   vanilla 4 -6  tablespoons   hot water Chocolate frosting 1/3   cup   butter 2  cups   powdered sugar 1 1/2   teaspoons   vanilla 4 -6  tablespoons   hot water 4  ounces  milk chocolate chips or  4  ounces   semi-sweet chocolate chips Directions: 1 Dissolve yeast in warm water in 2 1/2-quart bowl. 2 Add milk, sugar, salt, eggs, shortening and 2 cups flour. 3 Beat on low for 30 seconds, scraping bowl constantly. 4 Beat on medium speed for 2 minutes, scra...

125g (4 ounces) butter, softened 1/2 cup (110g) caster sugar 1 egg 1 tsp vanilla extract 1 2/3 cups (250g) plain flour 2 tsps instant coffee granules 2 tsps boiling water 2 tbsps cocoa powder Method: 1. Preheat oven to 180 degrees celsius (350 degrees fahrenheit). Line oven trays with baking paper. 2. In a small cup, stir to combine coffee granules and boiling water. Set aside. 3. Beat butter, sugar, egg and extract in small bowl with electric mixer until combined; stir in sifted flour in two batches. 3. Divide dough in half. Stir in coffee mixture and sifted cocoa into one portion to make mocha dough. 4. Divide both dough portions into four equal pieces. Roll each portion into a 40cm (16 inch) sausage. Twist one plain sausage and one mocha sausage together; cut into seven 5cm (2 inch) lengths. Repeat with remaining plain and mocha dough. 5. Place twists about 2.5 cm (1 inch) apart on bake about 15 min .Cool on trays ..