Ingredients:
Black grape juice:2 cups
Lemon juice:2 tsp
Sugar powder:4 tbsp
Vanilla Icecream:4 tsp
Chilled soda:1cup
Crushed ice:2 tbsp.
Method:
Mix grape juice,lemon juice,sugar & ice cream in a pan & refrigerate for 2 hrs.
After that add soda to this mixture & mix it well.
Serve with crushed ice.
I didnt use food colour..Instead of that I used more sugar & caramelaised it to bring the brownish-orange colour :)
Ingredients:
Semiya/Vermicelli - 1 cup
Sugar - 1 cup (or as per taste)
Hot water - 1 cup
Cashew nuts - 10
Raisins - 12
Green cardamom powder - 2 pinches
Saffron:1/4 tsp
Ghee - 2 tsp.
Method:
Heat 1 tsp. of ghee and roast the cashews and raisins. Remove the nuts and raisins.
In the same pan, roast the semiya till it changes to golden colour.
Mix saffron to the hot water.
Now pour the hot water & stir.
When the water dries up (The semiya is cooked at this stage), add sugar & stir continuously.
When the semiya becomes thick sugar becomes caramelised (look for the thready consistency) add roasted cashews, raisins, cardamom powder and the remaining 1 tsp. of ghee and mix well.
When the semiya starts to leave the sides of the pan, remove from heat.
Serve warm with vanilla ice cream.
A Sanjeev Kapoor's recipe...
Ingredients:
Ginger 2 inches
Chicken 750 grams
Ginger paste 2 tablespoons
Black pepper powder 1/2 teaspoon
Turmeric powder 1/2 teaspoon
Juice of 1 lemon
Salt to taste
Oil 2-3 tablespoons
Onions 4 medium
Cumin seeds 1 tablespoon
Tomatoes 2 medium
Green chillies 3
Coriander powder 1/2 tablespoon
Red chilli powder 1/2 teaspoon
Cumin powder 1/2 teaspoon
Fresh coriander leaves 1 tablespoon + for garnishing
Method:
Place chicken pieces in a bowl, add ginger paste, black pepper powder, turmeric powder and lemon juice and mix well.
Add salt, mix. Set aside to marinate for half an hour.
Heat oil in a kadai. Chop onions finely.
When the oil is hot enough add cumin seeds and when they begin to change colour, add onions and sauté till lightly coloured.
Chop tomatoes finely.
Add marinated chicken to the kadai and sauté well.Cut ginger into thin strips. Cut green chillies into diagonal slices and add to the chicken.
Add coriander powder, red chilli powder, cumin powder and continue to sauté for 3-4 minutes.
Add tomatoes and 1 tbsp chopped coriander leaves.
Add ginger strips and cook till the chicken is done.
Transfer into a serving bowl, garnish with remaining coriander leaves and serve hot.
Ingredients:
Chicken:500gm
Curd:100gm
Garlic paste:1 tbsp
Green chilli paste:1 tsp(or more,if you
like)
Chopped garlic:1 tbsp
Fenugreek(Methi) seeds:1 tsp
Refined oil:2 tbsp
Salt to taste
Sugar:1/2 tsp
Cream:1 tbsp.
Method:
Marinate the chicken with garlic
paste,curd & salt.
Keep it in refrigerator for 3 hours.
Heat oil & temper with chopped garlic &
methi seeds.
Remove garlic from oil when garlic turns
golden.
Add chicken to the same oil & cook in
low flame.
Add half cup of water,salt & fried
garlic.
Cook it till the chicken becomes tender
& the gravy coats the chicken pieces.
Add cream & cook for another 2-3 mins.
Serve it hot with roti or paratha.
Ingredients:
Ilish:4-5 pieces
Mustard oil:1/2 cup
Roasted(dry) sesame powder:2 tbsp
Grated coconut:3 tbsp
Green chilli:3
Turmeric powder:1 tsp
Salt to taste
Method:
Make a smooth paste of sesame,coconut & chillies with water.
Rub the fish pieces with turmeric & salt.
Heat oil in a pan.
Saute fish pieces for 2-3 mins.
Remove the fish pieces from oil.
Add the coconut-chilli-sesame paste to the same oil.
Add turmeric & salt.
Cook till oil removes from sides.
Add 2 cups of water.
Add fish pieces when gravy starts boiling.
Cook for another 5 mins.
Serve hot with steamed rice.
Ingredients:
Chicken:500gm
Bay leaf:1
Green cardamom:1
Black cardamom:1
Cloves:3
Cinnamon:1 inch
Cumin seeds:1 tsp
Whole black peppercorns:1 & 1/2 tsp
Hung yoghurt/curd/dahi:1 cup
Lemon juice:1/2 tsp
Whole kashmiri chillies:2-3
Chopped corriender leaves:2-3 tbsp
Salt to taste
Method:
Coarsely ground the bay leaf along with the the green cardamom, cloves, cinnamon stick, cumin seeds and the black peppercorns.
Marinate the chicken in salt,hung yoghurt, cream, lime juice and the powdered masala.
Heat oil in a pan & add the marinated pieces of chicken without the marinade & fry both sides till they turn brown.
Add a little water to the marinade and stir the mixture and add it to the chicken.
Cover and cook till done.
Heat a little oil in a separate pan and add whole red chillies and 1 tsp chopped coriander leaves to the oil & temper for 2-3 mins.
Pour it over the chicken.
Garnish with remaining corriender leaves & serve with Roti or Paratha.
Ingredients:
Milk:250 ml
Lemon juice:1 tbsp
Nolen gur(date molasses): 1 cup or as required
Ghee:2 tbsp
Method:
Bring the milk to a boil in a large thick-bottomed non-stick kadai on high heat.
Add lemon juice and gur, and continue to cook, stirring continuously till the milk becomes grainy and begins to thicken.
Check the sweetness level,add some gur if required.
Add the ghee mix well and continue to cook till the mixture begins to leave the sides of the kadai.
Transfer the mixture to a greased dish and cover it.
Set aside for four to five hours.
Turn the milk cake out onto a serving dish, cut into pieces and serve.
