Easy Fruit Cake Recipe | Plum Cake Recipe

Beef Cutlet Recipe #shorts

Cheese Garlic Bun Recipe

Soft Rava Appam Recipe

Ingredients

• Rava (sooji) 1.5 cups (280g)
• Rice flour (roast) 1/2 cup (95g)
• Poha (Rice flakes) 1cup (40g)
• Coconut 1cup (140g)
• Sugar 3 table spoon (45g)
• Salt 1tsp (7g)
• Instant yeast 1tsp (3g)
• Water 2 cups (500 ml) or more

 Method

• Mix together rava, rice flour, poha, coconut, sugar, salt, yeast and luke warm water.
• Cover it and let it rest for 10 minutes
• Further add this to a mixer jar in batches 
• Grind well and pour into a big vessel (add more water while grinding, if necessary)
• Let the batter ferment for 1 1/2 hours
• Then mix again and pour a ladleful of batter on to hot griddle
• Cook it covered until done
• Serve with your favorite curry

Oats Upma Recipe

Ingredients:

• Instant oats 1 cup (100g)
• Ginger a small piece 3g
• Green chilli 1 (5g)
• Cashew 2tbs (20g)
• Onion 1/2 (50g)
• Carrot a small (50g)
• Beans 5 (50g)
• Coconut 1/2 cup (50g)
• Salt 3/4 tsp (4g)
• Water 1/2 cup (125 ml)

 Method

• Dry roast oats on medium heat for 2 minutes and set aside
• Heat up 1tbs oil and 1 tsp ghee in a pan
• Crack some mustard seeds
• Add ginger and green chilli and cook for 1 minute
• Add cashew and stir till light golden
• Add onion, carrot and beans
• Stir and cook for 2 minutes
• Add water and salt
• When it began to boil add the roasted oats and mix well
• Cover and cook on low heat for 1 minute
• Turn off the flame
• Add the coconut and mix well
• Healthy, delicious oats upma is ready to serve

Kara Boondi Recipe | How To Make Khara Boondi

Ingredients:

• Besan 2 cups (250g)
• Rice flour 4tbs (60g)
• Salt
• Baking powder 1/2 tsp
• Peanut 1/2 cup
• Cashew nut 1/2 cup
• Curry leaves 2 sprigs
• Chilli powder 1 tsp
• Asafetida 1/2 tsp
• Water 1.25 cups ( 325 ml) or as needed

 Method

• Mix together all the ingredients and make a smooth batter without lumps
• Heat oil in a kadai (180 degree C)
• Using a dry, perforated spoon pour the batter into the hot oil
• Deep fry until they are golden crisp.
• When they become crisp remove from oil and set aside
• After frying each batch, clean the spoon and then pour the next batch of batter
•  After finishing the batter, deep fry the nuts till they turn crunchy without burning them
• Deep fry the curry leaves and set aside
• Now combine together the boondi, peanut, cashew and curry leaves in a bowl
• Add chilli powder, asafoetida, and salt as needed
• Keep kara boondi in an air tight container.
• Serve with tea.

 

Bombay Mixture Recipe | Yellow Mixture Recipe

 Ingredient

• Besan 1 cup (125g)
• Rice flour 1 cup (160g)
• Pinch of salt
• Turmeric powder 1/2 tsp
• Whole masoor dal 1/2 cup (100g)
• Black salt 1 tsp
• Water 1cup (adjust as needed)
• Oil for deep frying

 Method

• Soak masoor dal for 2 hours; Then drain and spread on a towel to remove excess moisture.
• Mix together besan, rice flour, salt and turmeric powder
• Add water little by little and make a soft dough
• Put the disc with smallest holes in the chakli maker
• Press the dough directly into hot oil and fry until crisp
• Repeat the process until the dough is finished
• After making the sev, fry the drained dal until crisp (5-6 minutes)
• Finally crush the sev and mix with fried dal and black salt
• Serve with tea.

Perfect Sharkara Varatti Recipe | ശർക്കര വരട്ടി

Ingredients

• Raw plantain 1kg
• Jaggery 280g
• Ginger powder 1.5tbs
• Cardamom powder 1tbs
• Cumin 1 tsp

 Method

• Peel banana
• Put in salted water
• Wipe them
• Cut into half moon shapes of 1/2 centimeter thickness
• Deep fry them in hot oil until very crisp
• Drain and allow the chips to cool completely.
• Add 1/4 cup water to the jaggery
• Melt and filter the syrup into a wide and thick bottomed vessel
• Boil the syrup for about 2 1/2 minutes until get a honey like consistency
• Add the banana chips and stir well
• Cook for about 2 - 3 minutes, until the syrup coat the chips well
• Add ginger powder, cardamom powder and cumin
• Combine well and turn off the flame
• Add some granulated sugar to get the chips separated
• Delicious sharkara varatti is ready to serve.  

Tandoori Chicken Pizza Recipe Without Oven

Ingredients

 Pizza Sauce

• Tomato 5 (450g)
• Garlic 10 cloves (10g)
• Oregano 1 tsp
• Dried basil 1.5tbs
• Kashmiri red chili powder 1 tsp
• Sugar 1tsp
• Salt as needed
• Oil 4tbs

 Pizza Base

• Maida/ All purpose flour 1.5 cups (210g)
• Salt 1/2 tsp
• Baking powder 1tsp
• Baking soda 1/4 tsp
• Curd 2tbs(30ml)
• Water 100 ml
• Oil 1/2tbs

 To marinate

• Chicken 300g 
• Ginger garlic paste 1tsp
• Lemon juice 2tsp
• Salt 1tsp
• Chilli powder 1tsp
• Coriander powder 1/2 tsp
• Garam masala 1/2 tsp
• Chat masala 1/2 tsp
• Kasoori methi 1tsp

 Other ingredients

• Cheese as needed
• Vegetables of your choice (capsicum onion etc)

 Method

 To make pizza sauce

• Grind the tomatoes and set aside
• Add oil to a deep pan
• Add finely chopped garlic to the hot oil
• After a few seconds add tomato puri
• Cook for 2-3 minutes
• Add chilli powder, oregano, basil, salt and sugar
• Combine well 
• Cook it covered on low flame for 20 - 25 minutes
• When it is done remove from stove
• Allow it to cool completely; Once it is cool store in a dry bottle.
• You can prepare this ahead and store in refrigerator for up to 7 days.

 Prepare the dough

• Combine all the ingredients except oil
• Knead for 5 minutes until the dough is soft and elastic
• Add the oil and knead again
• Keep covered in a greased vessel 
• Allow the dough to rest for minimum 30 minutes

  Make tandoori chicken

• Marinate chicken with all the ingredients listed above
• Keep this aside for 30 minutes
• After 30 minutes add some oil in a pan 
• Add chicken pieces 
• Stir and cook for 3 minutes on high flame
• Then cover and cook for 5 minutes more.
• Once ready, turn off the heat and set this aside.

 Prepare Pizza base and make pizza

• After 30 minutes of rest, divide the dough into 4 pieces
• Shape them to ball
• Roll each ball to 8 inch size circles.
• Prick with a fork
• Heat a 9 inch pan and apply some oil
• Add the rolled disc and cook on medium heat for 2 minutes or golden spots appear on the bottom part.
• Then flip the disc and turn off the heat
• Add pizza sauce as needed
• Add cheese as needed
• Place chicken pieces and veggies
• Turn on the heat
• Cover the pan
• Cook on low flame for 5-6 minutes or till the cheese melt and bottom part is golden.
• Remove from the pan
• Sprinkle some oregano and chilli flakes on top
• Serve hot

Coffee Buns Recipe | Papparoti Bun Recipe

Ingredients:

 For the dough:-

• Maida/all purpose flour 300g(2cups+2tbs)
• Milk 205ml(3/4 cup+5tsp)
• Sugar 3tbs (45g)
• Instant yeast 1tsp(4g)
• Salt 3/4tsp(4g)
• Butter 3tbs(45g)

 For the cookie dough:-

• Butter 4tbs(60g)
• Sugar 4tbs(60g)
• Instant coffee 1.5tsp
• Egg (beaten) 1(50g)
• Pinch of salt
• All purpose flour/maida 7tbs (70g)

 For filling 

• Butter 50g

Method

• Cube 50g of butter into 10 equal pieces and place in the freezer until needed
• Mix together all the ingredients except butter, listed for the dough
• Knead for 10-15 minutes until the dough becomes soft and elastic
• Add butter and knead until the butter is well incorporated with the dough
• Transfer the dough to a greased bowl
• Cover and let it sit until double in volume.
• Punch down to degas the dough
• Cut into 10 equal pieces
• Shape to balls and keep aside for 15 minutes
• Then flatten each boll and place one of the frozen butter cubes at the center
• Pull the edges and seal the dough in a roll shape
• Arrange them in a baking tray lined with baking paper; There should be plenty of space between each roll.
• Keep them aside until double in size (45 minutes - 1 hour)
• Mix 2 tsp hot water and 1.5 tsp coffee powder
•  Cream together 60 butter and 60g powdered sugar to a bowl
• Add beaten egg, pinch of salt and dissolved coffee
• mix well
• Add 70g flour and with the help of spatula fold until just combined
• Transfer to a piping bag and refrigerate it if you need to set this aside.
• Pipe the coffee cream topping over the top of the bun in a spiral patter almost 1/2 portion is covered
• Bake in a preheated oven at 190 degree Celsius for 20 minutes
• Remove the buns from the oven and allow them to cool
• Serve them when they are still warm or once cooled

Easy Homemade Snickers Bars Recipe

Ingredients

• Peanut 300g
• Condensed milk 5tbs (75ml)
• Salt 1/4 tsp
• Peanut butter 2tbs(30g)
• Sugar 3/4 cup(150g)
• Cream 1/2 cup(100g)
• Butter 2tbs(30g)
• Milk chocolate 250g

 Method

• Powder 200g peanut
• Add salt, peanut butter and condensed milk and combine well
• Transfer to a tin lined with parchment paper
• Set this aside 
• Add sugar into a heavy bottomed vessel
• Heat this on medium heat until sugar is dissolved; Swirl the pan in between to keep the sugar heating evenly.
• Once sugar is a deep golden colour reduce the heat and add cream followed by butter
• Stir constantly and heat again till it reaches "soft ball  stage" (120 degree Celsius)
• Turn off the heat and add 100g peanuts and combine well
• Pour this over the first layer and allow this to cool completely. Refrigerate for 1 hour. 
• Cut this into bars and set aside
• To melt chocolate, add some water, not too much, to a pot
• Place this on the stove over low heat
• Place a heat proof bowl on the pot
• Put the chopped chocolates in the bowl.
• Stir every few minutes until fully melted
• Dip each bars in the melted chocolate and place them over baking paper
• Refrigerate for 30 minutes
• Trim the sides 
• Delicious , easy homemade snickers bars are ready.

Easy Chicken Bread Recipe

Ingredients

 for bread

• Maida/all purpose flour 2.5 cups(350g)
• Instant yeast 1 tsp
• Sugar 2tbs(30g)
• Butter 2tbs(30g)
• Salt 1tsp
• Water 210 ml

 For filling

• Chicken 300g
• Ginger garlic paste 1tsp
• Salt and pepper as needed
• Onion 1 small (50g)
• Capsicum 1 small (50g)
• Carrot 1 small (50g)
• Chilli flakes
• Milk 1 1/4 cup(310ml)
• Flour 3 tbs (30g)
• Butter 2 tbs(30g)
• Nutmeg 1/4 tsp
• Garlic 5 cloves(5g)

 Method

• Prepare bread dough by combining flour, salt, sugar, yeast, butter and water
• Knead the dough for 10 - 15 minutes until soft and elastic
• Transfer into a greased bowl and let the dough rest until double the volume.
• Heat up 2 tsp butter and 2 tsp oil in a pan
• Add the chicken and cook along with ginger garlic paste, salt and pepper
• Cook on high flame for 3 minutes , then on low flame for 5 minutes
• Transfer to a plate
• Heat 2tsp butter and 2tsp oil in a pan
• Add onion, capsicum and carrot and cook along with salt and chilli flakes.
• Transfer to a plate.
• Heat up 2tbs butter on low flame
• Add garlic and cook for a few seconds
• Add flour and cook until the raw smell goes away
• Add milk little by little and stir and cook until bubbles begin to appear
• Season with salt, pepper and nutmeg.
• Combine cooked chicken and cooked veggies with this white sauce.
• Allow this mix to cool down.
• Divide the dough to 8 equal pieces
• Fill with the prepared filling
• Allow them to rest for 45 minutes
• Then give egg wash and sprinkle sesame seeds
• Bake in preheated oven at 190 degree Celsius for 20 minutes
• Serve warm. 

Special Egg Biryani Recipe

Ingredients

 For egg masala

• Boiled eggs 7
• Onion 3 (300g)
• Ginger garlic paste 1tbs (20g)
• Green chilli 2 (10g)
• Coriander leaves 
• Mint leaves
• Cashews 25g
• Red chilli powder 1 tsp
• Garam masala 1 tsp
• Fennel powder 1 tsp
• Pepper powder 1/2 tsp
• Turmeric powder 1/2 tsp
• Tomato 2
• Curd 2 tbs
• Cardamom 4, cloves 4, cinnamon 1 inch

 For rice

• Ghee 2 tbs
• Whole spices (cardamom 4, cinnamon 1 piece, cloves 3, mace 1,

                             bay leaf,  fennel seeds 1/2 tsp)

• Ginger garlic paste 1tsp
• Onion 1 small piece
• Green chilli 1
• Mint leaves
• Coriander leaves
• Rice 2 cups (450g)
• Water 3.5 cups
• Salt

 Method

• Slice onion lengthwise. Do not make them too thin or too thick.
• Deep fry in moderately hot oil until golden brown.
• Add 3/4 of the fried onion into a mixer jar
• Grind them along with cashews and 1/4 cup of water
• Add 4tbs oil in a pan
• Add some cashews and fry until golden
• Add rasisns and fry till they puff up.
• Remove them from the pan and keep aside.
• Add the whole spices
• Add ginger garlic paste and green chilli
• Stir and cook till the raw smell goes away
• Add tomatoes and cook until soft.
• add salt as needed
• Add curd and cook until the oil appear
• Add turmeric powder, chilli powder, pepper powder, garam masala and fennel powder
• Stir and cook for 45 seconds
• Add the onion cashew paste
• Add 1 cup of water 
• Add coriander leaves and mint leaves
• Now add the boiled eggs; Cut 3 eggs lengthwise and add to the gravy to increase the flavor
• Mix well and keep aside. 

 Rice preparation

• Wash and soak the rice for 30 minutes; Then drain and keep aside.
• Heat up 2 tbs ghee in a pot.
• Add the whole spices 
• Add ginger garlic paste, onion and green chilli
• Stir for 2 minutes and add add water
• Cover the pot and bring the water to boil
• Now add salt, coriander leaves and mint leaves
• Add the rice and stir well
• Cook without lid till the level of rice and water becomes the same
• After that cover the pot and cook on very low flame till the entire water get absorbed.(almost 8 minutes)
• When it is done gently fluff up the rice.

 Dum

• Remove half portion of the cooked rice 
• Sprinkle some garam masala, fried onion , fried cashews, fried raisins and coriander leaves and mint leaves.
• Add the egg masala
• Now add back the removed rice
• Repeat layering with garam masala, fried onion, fried cashews and fried raisins
• Cover the pot and cook on very low flame for 10 minutes
• Turn off the heat and open after 30 minutes
• Serve with pickle, salad and pappad.

Mutton Stew Recipe Kerala Style

Ingredients

•  Mutton 250g
• Potato 2(200g)
• Carrot 2 (100g)
• Green chilli 5-6(adjust according to taste)
• Pepper powder
• Garam masala 1 tsp
• Thin coconut milk 2 cups
• Thick coconut milk 1 cup
• Ginger garlic crushed 2tbs
• Cashew nut 1 tbs
• Onion 1 (100g)
• Whole spices cardamom 6-7, cloves 4, cinnamon 2"piece

 Method

• Crush together 20g ginger and 30g garlic and keep ready.
• Cook mutton along with 1/2 tsp pepper, salt and 1tbs crushed ginger and garlic
• Cook cubed potato and carrot along with salt and 1/4 cup of water
• Add 2tbs coconut oil in a pan
• Fry the cashews until golden and keep aside.
• Add onion and stir well until transparent(6-8 minutes)
• add 1tbs crushed ginger and garlic, green chilli and curry leaves
• Stir and cook till the raw smell gone(2 minutes)
• Add cooked meat and veggies
• Add the thin coconut milk and boil for 3-4 minutes
• Further add the thick coconut milk and heat up well; No need to boil.
• Then turn off the heat and add garam masala and fried cashews.
• Delicious mutton stew is ready to serve. 
• Mutton stew goes well with appam, pathiri, idiyappam, putt and chappati.

Fried Chicken Dum Biryani Recipe

Ingredients

 For chicken masala

• Chicken 1kg
• Onion 4 (400g)
• Tomato 3 (230g)
• Ginger 20g
• Garlic 30g
• Green chilli 4
• Curry leaves
• Curd 1/4 cup (60g)
• Coriander leaves
• Mint leaves
• Red chilli powder 2tbs
• Coriander powder 2 tbs
• Garam masala 1tsp
• Pepper powder 1 tsp
• Lemon juice 1tbs
• Turmeric powder 3/4 tsp

 For rice

• Basmati rice 4cups(850g)
• Ghee 5tbs
• Whole spices (cardamom 8, cloves 4, cinnamon 2inch pieces 2, mace 2 pieces, fennel seeds 1 tsp)
• Ginger 8g(crushed)
• Garlic 12g(crushed)
• Carrot 30g
• Onion 30g
• Coriander leaves
• Mint leaves
• Salt1tbs
• Water 7 cups

 Others

• Fried onion 
• Fried cashews
• Fried raisins
• Pineapple pieces

 Method

   Chicken masala

• Marinate chicken pieces with salt, lemon juice, 1tbs red chilli powder ,1/2 tsp pepper powder and 1/2 tsp turmeric powder for minimum 30 minutes.
• Deep fry the marinated chicken until cooked thoroughly.
• Add 7tbs oil in a pan and stir and cook  4 thinly sliced onion along with some coriander stem.
• When the onions become very soft add ginger, garlic, green chilli and curry leaves.
• Stir for 2 minutes.
• Add tomatoes and cook until very soft.
• Add chilli powder, coriander powder, turmeric powder and pepper powder and stir for 1 minute.
• Add curd and stir well.
• Add fried chicken, 1 cup hot water, garam masala, coriander leaves and mint leaves
• Turn off the heat and keep this ready.

 Rice

• Wash and soak the rice for 30 minutes
• Then drain and keep this ready.
• Heat up ghee and add the whole spices
• Add ginger, garlic, onion and stir for a few seconds
• Add water and bring to boil
• Add salt, carrot, coriander leaves , mint leaves and rice
• When water and rice become the same level, reduce the flame to low, put the lid and cook till the entire water get absorbed.(almost 8 minutes)

 Dum

• Layer half of the chicken masala and rice in a thick bottomed vessel.
• Sprinkle garam masala, fried onion, fried cashew, fried raisin, coriander leaves, mint leaves and pineapple pieces
• Layer the remaining masala and rice
• Repeat the layering with garam masala, fried onion, fried cashews, fried raisins, coriander leaves, mint leaves and pineapple pieces.
• Heat on the lowest heat for 10 minutes.
• Wait for 30 minutes.
• Then serve with pickle, raita and pappad.

  

Special Chicken Biryani Recipe

Ingredients 

  To marinate

• Chicken 1 kg
• Onion 4 (450g) (to be fried until golden brown)
• Ginger garlic paste 3tbs
• Salt
• Lemon juice 1tbs
• Turmeric powder 1/2 tsp
• Red chilli powder 1tbs
• Coriander powder 2tsp
• Garam masala 1tbs
• Green chilli 6
• Coriander leaves 
• Mint leaves
• Curd 1 cup (230g)

 For rice

• Basmati rice 4 cups (850g)
• Cardamom 6, cinnamon 1 small piece, cloves 4, mace 2 small pieces, fennel seeds 1 tsp
• Ginger garlic crushed 1 tsp
• Onion a small (30g)
• Coriander leaves and mint leaves
• Carrot a small piece 30g
• Water 7 cups
• Salt 3 tsp
• Ghee 5 tbs

 Method

• Marinate chicken with all the ingredients listed under 'to marinate' for minimum 1 hour
• Heat 4 tbs oil in a pan
• Add marinated chicken pieces and stir for 5 minutes
• Cover and cook till the chicken pieces become soft
• Stir in between to prevent burning
• 
  

Vegetable Stew Kerala style Recipe

Vegetable Stew

 Ingredients:

• Potato 2 (200g)
• Carrot 1(100g)
• Green peas 1/2 cup (100g)
• Beans 4 (50g)
• Onion 1 (100g)
• Thin coconut milk 2 cups (500ml)
• Thick coconut milk 1 cup (250ml)
• Green chilli 4(adjust according to taste)
• Curry leaves
• Ginger 1 small piece
• Roasted cashews 2tbs
• Pepper powder 1/2 tsp
• Garam masala 1/2 tsp
• Whole spices (cardamom 4, cloves 3, cinnamon 1 inch piece, star anise)

 Method

• Heat 2tbs coconut oil in a pressure cooker.
• Add whole spices and let them crack.
• Add sliced onion, ginger, green chilli and curry leaves.
• Stir and cook for 2 minutes.
• Add pepper powder and garam masala and combine well.
• Add potato, carrot, green peas and beans and give a good stir.
• Add thin coconut milk.
• Add salt as needed.
• Cover and cook for 1 whistle.
• Turn off the flame and let the pressure goes away naturally.
• Open the cooker and turn on the flame.
• Add thick coconut milk and heat this up; Do not boil after adding the thick coconut milk.
• Finally add some roasted ghee and fresh curry leaves.
• Delicious vegetable stew is ready.
• Serve with appam, idiyappam, pathiri, chapati etc.

Perfect Poori Masala Recipe

Poori

•  Whole wheat flour - 3 cups
• Semolina(rava) - 3 tbs
• Salt - 1 tsp
• Water 1 cup+2 tbs (or as needed)

 Potato masala

• Potato - 4 (400g)
• Onion - 2 (200g)
• Ginger - 7g
• Garlic - 8g
• Green chilli - as needed
• Curry leaves
• Cashew 2 tbs
• Tomato - a small (50g)
• Coriander leaves
• Fennel seeds - 1 tsp
• Turmeric powder - 1/2 tsp

 Method

 Potato masala

• Cut potatoes into cubes
• Cook them along with salt, turmeric powder and some water
• Add 1 tablespoon of oil in a pan and splutter 1 teaspoon mustard seed
• Add fennel seeds
• Add onion and stir and cook for 10 minutes until the colour changes 
• Add crushed ginger-garlic, green chilli, curry leaves, cashews and stir and cook for 2 minutes
• Add turmeric powder and salt as needed
• Now add cooked potato and water as needed
• Stir in tomato and coriander leaves
• Combine well and turn off the heat.
• Delicious potato masala is ready.

 Poori

• Add flour, semolina and salt to a bowl
• Add water little by little and make the dough
• The dough should not be too soft or too stiff
• Do not knead the dough a lot.
• Rest the dough for 10 minutes
• Then divide into small balls
• Roll each ball into disc; It should not be too thick or too thin
• Heat the oil for deep frying (210 degree Celsius)
• Slide the poori carefully into the hot oil
• Wait for a while and then press down gently with a spatula
• It will puff up; Flip and cook the other side also.
• Take out from the oil and make remaining poori in the same way
•  Serve hot with poori masala.

RESTAURANT STYLE CHICKEN HAKKA NOODLES RECIPE

Chicken Noodles

  Ingredients

• Hakka noodles 150g

  To marinate

• Chicken 500g
• Salt
• Vinegar 1 tsp
• Egg 1/2 
• Pepper 1/2 tsp
• Corn flour 1 1/2 tbs

  Vegetables

• Carrot 1 small (50g)
• Cabbage a small piece (50g)
• Onion 1 small (50g)
• Capsicum 1 small (50g)
• Spring onion 
• Garlic 2 tbs

 For sauce mix

• Soya sauce
• Red chilli sauce
• Vinegar 1 tsp

Other ingredients

• Eggs 2
• Salt & pepper 
• Sugar 1 tsp

 Method

• Boil 2 1/2 liters of water and add 1tbs salt
• Add noodles and cook until they are chewy and spongy. Do not over cook. Follow the packet instructions.
• Drain when they are done. Pour some cold water over the noodles to stop further cooking. Shake off the excess water and keep aside.
• Marinate chicken with the mentioned ingredients
• Cut veggies and set aside.
• Heat 2 tsp gingelly oil in a pan
• Crack 2 eggs and scramble on medium high flame. Do not over cook the eggs.
• Season with salt and pepper
• Transfer into a pan
• Heat more oil and shallow fry the marinated chicken until just cooked. Do not over fry the chicken. When they are done transfer into a pan and set aside.
• Mix together soya sauce, red chilli sauce and vinegar and keep ready.
• In a kadai /wok heat 2 tbs of gingelly oil.
• Keep the flame high.
• When the oil is hot enough, add onion and stir and cook for 1 minute.
• Further add carrot, garlic and spring onion white.
• Stir and cook for 1 minute.
• Now add capsicum and stir and cook for 30 seconds.
• Add cabbage and stir for 1 minute.
• Add salt ,pepper and sugar. Adjust the amount of salt and pepper according to your taste.
• Stir well.
• Add noodles and sauce mix and stir well without breaking them.
• Further add scrambled egg, fried chicken and stir for 2 minutes.
• Sprinkle spring onion green.
• Delicious chicken noodles is ready.
• Serve hot.

Restaurant Style Chili Chicken | Dry Chicken Chilli Recipe

Chili Chicken

Ingredients

 To marinate

• Chicken - 500g
• salt as needed
• Ginger garlic paste - 2 tsp
• Kashmiri chilli powder - 1 tsp
• Pepper powder - 1/2 tsp
• Vinegar - 1tsp
• Soya sauce 1 tsp
• Egg white - 1
• Corn flour - 4 tbs

 For sauce

• Soya sauce 2 tbs
• Red chilli sauce 1 tbs
• Tomato sauce 2 tbs
• Pepper powder 1/4 tsp
• Kasmiri chilli powder 1 tsp
• Vinegar 1tsp
• Water 3 tbs
• Onion 2 medium (150g)
• Capsicum 1 (75g)
• Green chilli - 6
• Ginger 8g
• Garlic 15g
• Sugar 1 tsp
• Spring onion

 Method

• Cut chicken into small cubes/strips
• Cut the onion and capsicum into 3cm cubes
• Finely chop the ginger, garlic, green chilli and spring onion  
• Mix together soya sauce, red chilli sauce, tomato sauce, vinegar, pepper, red chilli powder and water and keep ready
• Marinate chicken with all the ingredients other than corn flour
• Rest the chicken for 30 minutes
• After 30 minutes add corn flour and combine well
• Deep fry in hot oil
• Do not over fry the chicken
• Drain and keep ready
• Heat 3 tbs oil in a kadai/wok
• Keep the flame high
• Stir and cook for the cubed onions for 2 minutes
• Then add capsicum, ginger, green chilli and spring onion white
• Stir and cook for 2 minutes
• Add garlic and stir for 2 minutes
• Add sugar and stir well
• Now add the sauce mix and bring it to boil
• Add the fried chicken and stir for 2 minutes
• Finally add spring onion green 
• Delicious chilli chicken is ready
• Serve hot

Soft Milk Bread Recipe With Tangzhong Method

Ingredients

 For Tangzhong

• all purpose flour - 30g (3 tbs)
• milk - 150 g ( 10 tbs )

 For the dough

• all purpose flour - 330g ( 2.5 cups - 2 tbs )
• sugar - 45 g ( 3 tbs )
• milk - 90g ( 6 tbs )
• butter - 45g ( 3 tbs )
• salt - 1 tsp
• instant yeast - 1 tsp
• egg - 1 (50g )

 Method

 Tangzhong

• add flour into a pan
• add milk and whisk until no lumps remain
• turn on the heat 
• stir and cook until the dough thickens
• do not overcook
• turn off the heat 
• transfer into a bowl
• cover with a tight lid and allow it to cool down completely.

 Dough

• mix together flour and salt; keep this aside
• into another bowl add milk, yeast, egg and sugar
• combine well
• add the cooled tangzhong and the flour
• combine well
• transfer on to a firm surface
• knead for 15 minutes
• add butter and knead to incorporate
• as you knead the dough will becomes very soft and pliable
• transfer the dough in to a greased bowl
• cover and let this to sit until double in volume
• when it is ready punch down the dough 
• divide into 3 equal parts
• shape into ball and rest them for 15 minutes
• roll out each ball into a rectangle
• flip so the that the smooth side is now facing up
• roll again
• fold the opposite sides quarter way in to meet at the middle
• roll from one end to form a log
• pinch to close
• transfer into a baking tin ( tin size 8x4.5x4 inches ;shorter pans are not recommended)
• allow it to rest until 80% of the tin is full
• bake in a preheated oven at 190 degree Celsius for 30 - 35 minutes
• if the top becomes brown before time, cover the top with an aluminum foil and continue rest of baking
• when it is ready, take out from the oven
• brush top with melted butter
• remove from the tin
• allow to cool completely
• slice and enjoy

Chocolate Chiffon Cake Recipe | Cotton Soft Chocolate Sponge Cake

Ingredients

• maida /all purpose flour - 70 g ( 7 tbs *)
• cocoa powder - 30 g ( 5 tbs )
• large eggs - 5
• sugar -75 g (5 tbs )
• warm milk - 120 g ( 1/2 cup )
• oil - 75 g ( 5 tbs )
• cinnamon powder - 1/2 tsp
• vanilla essence - 1 tsp
• vinegar - 10 ml ( 2 tsp *)

 Method

• separate* whites and yolks of the eggs
• in a bowl mix together milk, oil, flour, cocoa powder, egg yolks, cinnamon powder and vanilla; keep this aside
• add vinegar into the egg whites
• beat this on medium speed until frothy
• now add the sugar in batches
• stop beating just before it reach the stiff peak stage. At this stage the tip of the meringue will be curved.
• add 1/3 of the meringue into the flour - vanilla mixture and mix gently
• now add this to rest of the meringue and fold gently until combined well
• once ready pour the batter into a 7X4 inch round tin. No need to grease the tin.
• swirl with a tooth pick, in order to remove big air bubbles if any
• cover the top with aluminum foil to prevent cracks 
• place this into a big tray and pour hot water in it; This method ensures steady rising of the cake without any cracks
• bake in a preheated oven at 140 degree Celsius for 90 minutes; as we give water bath the baking time will be more.
• during the last 20 minutes of baking , remove the foil.
• once ready take out of the oven and bang 2-3 times to prevent deflation* of the cake
• let the cake cool in the tin itself, upside down; this is to prevent deflation of the cake
• once the cake is cool enough remove from the tin 
• slice the cake and enjoy
• this cake is very light and soft

* note:

• tbs - table spoons (15 ml )
• tsp - teaspoon ( 5 ml )
• when you separate the eggs no egg yolks fall into the whites; if there is a tiny bit of yolk or any other fat content, the egg whites will not froth properly.
• if inside of the cake is not cooked thoroughly, it will deflate when it is out of the oven and the cake will not be soft.

Chocolate Mousse Recipe Without Chocolate

Chocolate mousse without chocolate

 Ingredients :

• condensed milk - 1/2 cup ( 120 ml )
• cocoa powder - 3 tablespoons ( 21g )
• whipping cream - 1cup (250 ml )*
• vanilla essence - 1/2 tsp

 Method

• add condensed milk into a bowl
• sift cocoa powder into it
• mix and combine well
• keep this aside
• into a large bowl take some ice cubes
• place a mixing bowl in it
• add the whipping cream and beat this well till reach soft peak
• now add the condensed milk +cocoa mix in batches
• add vanilla essence
• mix well 
• then pour into serving bowls
• put some chocolate chips or nut on the top
• chill in the refrigerator for 3-4 hours and serve

 Notes

* I used the whipping cream which contains 30% milk fat; Instead you can use non dairy whipping cream as well.

* Use cold cream for the better whipping result.

Easy And Delicious Milk Pudding Recipe

Milk Pudding

 Ingredients

• full cream milk - 650 ml ( 1/2 litter + 1/2 cup + 2 tablespoon )
• fresh cream - 250 ml ( 1 cup )
• sugar - 150 g (10 tablespoon )
• china grass ( agar agar ) - 10 g
• vanilla essence - 1/2 teaspoon
• strawberry crush as needed ( or any toppings of your choice )

 Method

• mix together milk, cream and sugar
• heat this on medium flame; no need to boil.
• meanwhile break the china grass sheet into small chunks
• wash it  2-3 times
• add 1/2 cup water and melt this on medium heat until dissolves completely
• now add the hot milk mixture into the melted china grass and stir on low heat for 5 minutes or until thickened
• then turn off the heat and add vanilla essence
• pour this into the pudding tray
• allow this to cool down completely
• now place in the refrigerator for 5 - 6 hours 
• then take out from the fridge; serve chilled.
• you can use any toppings if you like
• I used strawberry crush as topping. 

Easy Orange Cake Recipe

Orange Cake

 Ingredients :

• maida / all purpose flour - 1 cup ( 140 g )
• baking powder - 1 tsp ( 4 g )
• butter - 100 g ( 1/2 cup )
• powdered sugar - 110 g ( 11 tbs )
• egg - 2
• fresh orange juice - 2 tbs ( 30 ml )
• orange zest - 1 tbs
• vanilla essence - 1/2 tsp
• pinch of salt

 for orange glaze

• powdered sugar - 60 g ( 6 tbs )
• orange juice - 15 ml ( 1 tbs )

  Method

• add soft unsalted butter into a mixing bowl
• beat for 1 minute to mush up the butter
• add the powdered sugar and beat foe 5-6 minutes, until pale and fluffy
• add eggs one at at time
• beat well until incorporated after each addition of the eggs
• add the orange zest and vanilla essence
• mix well
• add half portion of the flour and fold in gently
• now add 2 tbs of orange juice and the remaining flour
• fold until just combined
• you can add more orange juice if necessary
• transfer into a loaf tin lined with parchment paper
• tin size 7x3x2.5 inches ( you can use any tin which a capacity of 800 ml )
• bake in a preheated oven at 170 degree Celsius for 40 - 45 minutes
• when it is done, take out from the oven
• remove from the tin and allow the cake to cool down

 To prepare the orange glaze

• mix together the powdered sugar and the orange juice
• pour it over the cooled cake
• allow the glaze to dry ( 20 - 30 minutes )
• then slice and enjoy

 Note:-

tbs - table spoon = 15 ml

tsp - teaspoon = 5 ml

1 cup = 250 ml