Ingredients: • 2 – Leftover parottas, cut into pieces • 1 – Large tomato, chopped • 1 – Onion, minced • 1 tsp – Turmeric powder • 1 tsp – Chilli powder • 2 tsp – Pav bhaji masala • 1 – Large green chilli, minced • 1 inch piece – Ginger, minced • 1/2 cup – Chopped Cilantro • 1/2 – Lemon Method: Saute green chillies, ginger, and onions in oil. Add the turmeric, and chilli powder. Add tomatoes and cook until they release water. Add salt. Add pav bhaji masala, the parotta and mix well. Garnish with cilantro. Serve with a squeeze of lime. Recipe courtesy of Kanchana Sundaram

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Ingredients: • 2 – Leftover parottas, cut into pieces • 1 – Large tomato, chopped • 1 – Onion, minced • 1 tsp – Turmeric powder • 1 tsp – Chilli powder • 2 tsp – Pav bhaji masala • 1 – Large green chilli, minced • 1 inch piece – Ginger, minced • 1/2 cup – Chopped Cilantro • 1/2 – Lemon Method: Saute green chillies, ginger, and onions in oil. Add the turmeric, and chilli powder. Add tomatoes and cook until they release water. Add salt. Add pav bhaji masala, the parotta and mix well. Garnish with cilantro. Serve with a squeeze of lime. Recipe courtesy of Kanchana Sundaram

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Posted in Vegetarian

Ingredients: • 1 kg – cleaned chopped fruit. • 900 gms – sugar. • 1 lemon. • rind and pith of 2 lemons. • 150 ml – water. Method: Tie rind and pith of lemons in a small muslin cloth or pouch. Put fruit, rind bag, water, lemon juice in a large deep pan. Bring to a boil on high flame. Simmer till fruit is soft. Cool, pour into a bowl, stir in sugar. Cover with a clean cotton cloth, leave aside for 12 hours. Remove cloth, rind bag, put back to cook in similar pan as before. Stir cook till sugar melts completely. Boil on high to reach setting point.

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Ingredients: • 1 kg – cleaned chopped fruit. • 900 gms – sugar. • 1 lemon. • rind and pith of 2 lemons. • 150 ml – water. Method: Tie rind and pith of lemons in a small muslin cloth or pouch. Put fruit, rind bag, water, lemon juice in a large deep pan. Bring to a boil on high flame. Simmer till fruit is soft. Cool, pour into a bowl, stir in sugar. Cover with a clean cotton cloth, leave aside for 12 hours. Remove cloth, rind bag, put back to cook in similar pan as before. Stir cook till sugar melts completely. Boil on high to reach setting point.

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Posted in Kiddies Corner

Ingredients: • 250 g – minced Mutton • 8 – Red Chillies • 1 – piece Cinnamon • 8 Cloves – Garlic • 1/2 cup – coconut, grated • 2 tbsp – roasted gram • 1 tbsp – Fennel seeds • 1 tbsp – cumin (jeera) • oil for deep frying • salt to taste Method: Mix the minced meat along with the other ingredients. Add salt. Make small balls out of the ground mixture and deep-fry. Serve hot with sauce or raitha. Recipe courtesy of Rajam Partheeban

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Ingredients: • 250 g – minced Mutton • 8 – Red Chillies • 1 – piece Cinnamon • 8 Cloves – Garlic • 1/2 cup – coconut, grated • 2 tbsp – roasted gram • 1 tbsp – Fennel seeds • 1 tbsp – cumin (jeera) • oil for deep frying • salt to taste Method: Mix the minced meat along with the other ingredients. Add salt. Make small balls out of the ground mixture and deep-fry. Serve hot with sauce or raitha. Recipe courtesy of Rajam Partheeban

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Posted in Non Vegetarian

Ingredients: • 300 g – Urad Dal flour • 100 g – khoya • 300 g – Ghee • 300 g – powdered Sugar • 3 to 4 tbsp – Milk • 1 tsp – Cardamom powder • 1/2 tsp – Nutmeg powder • 3 tbsp – chopped Almonds Method: Roast khoya to a light pink by stirring continuously over low heat. Cool and break in fine crumbs with fingers. Heat ghee in a large heavy pan. Add flour, stir-fry on low, stirring. When flour is evenly browned and aromatic, take off fire. Spread contents of pan into plate, allow to cool. Add khoya. Add sifted powdered sugar, cardamom, nutmeg, dry

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Ingredients: • 300 g – Urad Dal flour • 100 g – khoya • 300 g – Ghee • 300 g – powdered Sugar • 3 to 4 tbsp – Milk • 1 tsp – Cardamom powder • 1/2 tsp – Nutmeg powder • 3 tbsp – chopped Almonds Method: Roast khoya to a light pink by stirring continuously over low heat. Cool and break in fine crumbs with fingers. Heat ghee in a large heavy pan. Add flour, stir-fry on low, stirring. When flour is evenly browned and aromatic, take off fire. Spread contents of pan into plate, allow to cool. Add khoya. Add sifted powdered sugar, cardamom, nutmeg, dry

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Posted in Festive

Ingredients: • 1 big Lemon size poornam (toovar dal, Jaggery paste) • 1.5 tsp – thick Tamarind paste • 1/2 tsp – Jeera • 10 Methi seeds • 1 tbsp – chopped Onion • 4 Cloves Garlic • 1/2 tsp – Red Chilli powder • 8 pepper Corns • 10 Curry leaves • 1/2 tbsp – chopped, Coriander leaves • 1/2 tbsp – oil • a few drops of Ghee for tempering (optional) • 1/4 tsp – Mustard Seeds • hing/asafoetida, a pinch (optional) • 1 Red Chilli • salt Method: Mix drained dal water and oliga poornam. Make 1/2 litre by adding required amount of water. Add tamarind paste and

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Ingredients: • 1 big Lemon size poornam (toovar dal, Jaggery paste) • 1.5 tsp – thick Tamarind paste • 1/2 tsp – Jeera • 10 Methi seeds • 1 tbsp – chopped Onion • 4 Cloves Garlic • 1/2 tsp – Red Chilli powder • 8 pepper Corns • 10 Curry leaves • 1/2 tbsp – chopped, Coriander leaves • 1/2 tbsp – oil • a few drops of Ghee for tempering (optional) • 1/4 tsp – Mustard Seeds • hing/asafoetida, a pinch (optional) • 1 Red Chilli • salt Method: Mix drained dal water and oliga poornam. Make 1/2 litre by adding required amount of water. Add tamarind paste and

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Posted in Vegetarian

Ingredients: • 200 g – Peanuts/groundnuts. • 2 – Onions, small/medium sized. • 3 – green chillies. • 3 – Dry red chillies. • 5 – Curry leaves. • Fresh coriander leaves. • Small Lemon sized – tamarind, soaked in 1/2 cup water. • Salt to taste. • 2 tbsp – oil. Method: Roast the peanuts in a kadai until brown. Allow the peanuts to cool and remove the skin. Heat 1/2 tsp oil in a pan and saute the onions, the green chillies and the red chillies. For the chutney. Grind the onions, green chillies, red chillies, tamarind juice, peanuts and salt together to form a paste. Pour this in

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Ingredients: • 200 g – Peanuts/groundnuts. • 2 – Onions, small/medium sized. • 3 – green chillies. • 3 – Dry red chillies. • 5 – Curry leaves. • Fresh coriander leaves. • Small Lemon sized – tamarind, soaked in 1/2 cup water. • Salt to taste. • 2 tbsp – oil. Method: Roast the peanuts in a kadai until brown. Allow the peanuts to cool and remove the skin. Heat 1/2 tsp oil in a pan and saute the onions, the green chillies and the red chillies. For the chutney. Grind the onions, green chillies, red chillies, tamarind juice, peanuts and salt together to form a paste. Pour this in

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Posted in Kiddies Corner

Ingredients: • 300 gms – tiger prawns, cleaned • 50 gms – baby eggplants • 30 gms – round eggplants • 50 gms – young peppercorn • 20 gms – Coconut palm • 30 gms – green curry paste • 1 tbsp – Sugar • 5 gms – sweet Basil • 10 gms – Red Chillies • 250 ml. Coconut Milk • 2 tbsp – fish sauce • 50 ml. cooking oil Method: Saute the green curry paste in cooking oil until you get a nice aroma. Pour coconut milk and bring to boil. Add the prawns and heat for 2 mins. Add eggplants and coconut palm. Season with fish sauce

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Ingredients: • 300 gms – tiger prawns, cleaned • 50 gms – baby eggplants • 30 gms – round eggplants • 50 gms – young peppercorn • 20 gms – Coconut palm • 30 gms – green curry paste • 1 tbsp – Sugar • 5 gms – sweet Basil • 10 gms – Red Chillies • 250 ml. Coconut Milk • 2 tbsp – fish sauce • 50 ml. cooking oil Method: Saute the green curry paste in cooking oil until you get a nice aroma. Pour coconut milk and bring to boil. Add the prawns and heat for 2 mins. Add eggplants and coconut palm. Season with fish sauce

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Posted in Non Vegetarian

Ingredients: • 10 slices – Pepperidge farm bread • 1-2 cups – mozzarella cheese, grated • 7-10 – Green chillies • 2 Cloves – Garlic • 1/4″ piece – Ginger • salt to taste Method: Grind the green chillies, ginger and garlic together. Soak the bread slices in water. Squeeze out the excess water and transfer onto a clean bowl. Add 1-1.5 cups of grated cheese. Add the ginger-chilli paste and salt. Make small balls and deep fry in hot oil over medium heat. Recipe courtesy of Sify Bawarchi

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Ingredients: • 10 slices – Pepperidge farm bread • 1-2 cups – mozzarella cheese, grated • 7-10 – Green chillies • 2 Cloves – Garlic • 1/4″ piece – Ginger • salt to taste Method: Grind the green chillies, ginger and garlic together. Soak the bread slices in water. Squeeze out the excess water and transfer onto a clean bowl. Add 1-1.5 cups of grated cheese. Add the ginger-chilli paste and salt. Make small balls and deep fry in hot oil over medium heat. Recipe courtesy of Sify Bawarchi

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Posted in Kiddies Corner

Ingredients: • Fillets of Nile Perch – 400 g • Ginger Garlic paste – 1 tsp • Tomato sauce – 2 tsp • Green chilli sauce – 1 tsp • Mustard sauce – 1 tsp • Onions – 1 medium sized – grated • Capsicum – 1 medium sized – grated • Lemon juice – 1 tsp • Salt to taste • Mixed herbs – a pinch • Ground black pepper – a pinch • Oil – 1 tsp Method: Cut the fish fillets into 3″ x 3″ pieces Marinate the fish with the ginger-garlic paste, tomato sauce, green chilli sauce, mustard sauce, lemon juice, salt and 1 tsp oil for

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Ingredients: • Fillets of Nile Perch – 400 g • Ginger Garlic paste – 1 tsp • Tomato sauce – 2 tsp • Green chilli sauce – 1 tsp • Mustard sauce – 1 tsp • Onions – 1 medium sized – grated • Capsicum – 1 medium sized – grated • Lemon juice – 1 tsp • Salt to taste • Mixed herbs – a pinch • Ground black pepper – a pinch • Oil – 1 tsp Method: Cut the fish fillets into 3″ x 3″ pieces Marinate the fish with the ginger-garlic paste, tomato sauce, green chilli sauce, mustard sauce, lemon juice, salt and 1 tsp oil for

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Posted in Kiddies Corner

Ingredients: • 1 kg- Chicken (cut into small pieces). • 1 bunch -coriander leaves, • 2 -onions, • 8-10 -green chillies, • 2 tsp- cumin powder • 2 tbsp-ginger-garlic paste • 4 tsp-curd • Salt • 1/2 tsp- Sugar • 1 tsp-garam masala crushed Method: Marinate chicken in ginger garlic paste with 2 tsp. curd. Grind coriander leaves and chillies. Now add half of the ground paste to the chicken. Now put black pepper in this and turmeric powder, salt and cumin powder. Leave it about an hour. Now chop the onions. Take kadai and add butter, put crushed garam masala. Put sugar and onions also. Now fry the chicken along

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Ingredients: • 1 kg- Chicken (cut into small pieces). • 1 bunch -coriander leaves, • 2 -onions, • 8-10 -green chillies, • 2 tsp- cumin powder • 2 tbsp-ginger-garlic paste • 4 tsp-curd • Salt • 1/2 tsp- Sugar • 1 tsp-garam masala crushed Method: Marinate chicken in ginger garlic paste with 2 tsp. curd. Grind coriander leaves and chillies. Now add half of the ground paste to the chicken. Now put black pepper in this and turmeric powder, salt and cumin powder. Leave it about an hour. Now chop the onions. Take kadai and add butter, put crushed garam masala. Put sugar and onions also. Now fry the chicken along

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Posted in Non Vegetarian

Ingredients: • 1.5 cups – Curd (not sour) • 1 cup – Boiled Rajma • 1 tbsp – Sprouted moong (blanched in boiling water for 5 mins) • 1 each – Cucumber, Carrot, Tomato (cut into small cubes) • 1/2 cup – Green Onions • 2-4 – Green chillies (finely cut) • Salt and Pepper to taste • 1 tbsp – Mayonnaise (optional) Method: Whip the curd. Add salt, pepper, green chillies and a pinch of sugar. You could also add mayonnaise (optional). Add all other ingredients and garnish with coriander. Chill and serve. Recipe courtesy of Pragnya

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Ingredients: • 1.5 cups – Curd (not sour) • 1 cup – Boiled Rajma • 1 tbsp – Sprouted moong (blanched in boiling water for 5 mins) • 1 each – Cucumber, Carrot, Tomato (cut into small cubes) • 1/2 cup – Green Onions • 2-4 – Green chillies (finely cut) • Salt and Pepper to taste • 1 tbsp – Mayonnaise (optional) Method: Whip the curd. Add salt, pepper, green chillies and a pinch of sugar. You could also add mayonnaise (optional). Add all other ingredients and garnish with coriander. Chill and serve. Recipe courtesy of Pragnya

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Posted in Vegetarian

Ingredients: • 1 cup – Ragi flour (finger millet) • 1.5 cup – Milk • 1 cup – Sugar • 2 pinches Cardamom powder • 2 tsp – Ghee Method: Heat a non – stick pan. Add ragi flour, milk and sugar. Cook on a low heat for 15 minutes. Stir occasionally. Cook till the mixture leaves from the sides of the pan and thickens / brown in colour. Sprinkle cardamom powder and mix well. Grease a steel thali with 1 tsp ghee. Spread ragi duddali mixture evenly, sprinkle remaining 1 tsp ghee on top and gently smear ghee evenly with a flat spatula. Cut ragi duddali to desired shape and

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Ingredients: • 1 cup – Ragi flour (finger millet) • 1.5 cup – Milk • 1 cup – Sugar • 2 pinches Cardamom powder • 2 tsp – Ghee Method: Heat a non – stick pan. Add ragi flour, milk and sugar. Cook on a low heat for 15 minutes. Stir occasionally. Cook till the mixture leaves from the sides of the pan and thickens / brown in colour. Sprinkle cardamom powder and mix well. Grease a steel thali with 1 tsp ghee. Spread ragi duddali mixture evenly, sprinkle remaining 1 tsp ghee on top and gently smear ghee evenly with a flat spatula. Cut ragi duddali to desired shape and

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Posted in Kiddies Corner

Ingredients: • For Channa dal: • 4 tbsp – Bengal Gram • 2 tbsp – Cashew nut splits • 1.25 cup – water • For broken Wheat paste: • 2 tbsp – broken Wheat • 4 tbsp – water • Extra 1/2 cup – water • Other ingredients: • 1/2 cup – Jaggery (approximately 80 ml – 100 ml or to taste), melted and sieved • 50 ml – thick Coconut Milk • 2 pinches – Cardamom powder Method: Soak Bengal gram in 1 cup water with cashew nut splits for half an hour and pressure cook. Reduce flame from high to medium after third whistle and cook for another 15

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Ingredients: • For Channa dal: • 4 tbsp – Bengal Gram • 2 tbsp – Cashew nut splits • 1.25 cup – water • For broken Wheat paste: • 2 tbsp – broken Wheat • 4 tbsp – water • Extra 1/2 cup – water • Other ingredients: • 1/2 cup – Jaggery (approximately 80 ml – 100 ml or to taste), melted and sieved • 50 ml – thick Coconut Milk • 2 pinches – Cardamom powder Method: Soak Bengal gram in 1 cup water with cashew nut splits for half an hour and pressure cook. Reduce flame from high to medium after third whistle and cook for another 15

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Posted in Kiddies Corner

Ingredients: • 1 (9 inch) – pie shell • 1 cup – chopped Pecans • 1 cup – white Sugar • 1 cup – light Corn syrup • 1/2 cup – Butter • 4 – eggs, beaten • 1/4 cup – bourbon • 1 tsp – vanilla extract • 1/4 tsp – salt • 6 ounces – semisweet chocolate chips Method: Preheat oven to 325 degrees F (165 degrees C). In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melt and sugar dissolves. Cool slightly. In a large bowl, combine eggs, bourbon, vanilla, and salt. Mix well. Slowly

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Ingredients: • 1 (9 inch) – pie shell • 1 cup – chopped Pecans • 1 cup – white Sugar • 1 cup – light Corn syrup • 1/2 cup – Butter • 4 – eggs, beaten • 1/4 cup – bourbon • 1 tsp – vanilla extract • 1/4 tsp – salt • 6 ounces – semisweet chocolate chips Method: Preheat oven to 325 degrees F (165 degrees C). In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melt and sugar dissolves. Cool slightly. In a large bowl, combine eggs, bourbon, vanilla, and salt. Mix well. Slowly

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Posted in Kiddies Corner

Ingredients: • 2 cups – basmati Rice • 2 tsp – Butter • 5 – Cloves • 4 – Cardamom • 1 inch – Cinnamon • 15 – cashew • 1 -onion • 4 – Green chillies • 1 tsp – ginger- Garlic paste • 100 g – fresh Spinach • 3 cups – water • Salt to taste. Method: In a pressure cooker, heat butter and add cloves, cardamom, cinnamon. When they splutter, add onions, chillies and ginger-garlic paste. Fry till onion turns light brown. Then add spinach and rice, and fry it for 2 mins. Add salt and water. Cook for 3 whistles. Then remove and serve, garnished with

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Ingredients: • 2 cups – basmati Rice • 2 tsp – Butter • 5 – Cloves • 4 – Cardamom • 1 inch – Cinnamon • 15 – cashew • 1 -onion • 4 – Green chillies • 1 tsp – ginger- Garlic paste • 100 g – fresh Spinach • 3 cups – water • Salt to taste. Method: In a pressure cooker, heat butter and add cloves, cardamom, cinnamon. When they splutter, add onions, chillies and ginger-garlic paste. Fry till onion turns light brown. Then add spinach and rice, and fry it for 2 mins. Add salt and water. Cook for 3 whistles. Then remove and serve, garnished with

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Posted in Everyday Cooking

Ingredients: • Brinjal – 5 • Tomato – 2 • Curd – 1 cup • Onion – 1 • Green chilli – 2 • Chilli powder – 2 tsp • Turmeric powder – 1 tsp • Oil – 6 tsp • Salt to taste • Urad Dal – 1 tsp • Mustard Seeds – 1 tsp • Coriander leaves – a few sprigs Method: Wash and cut the brinjals keeping the stalk intact. Keep aside. Take the curd in a bowl and add salt, turmeric and chilli powder. Beat well. Add the brinjals, chopped tomatoes, chopped onion, green chillies and marinate for an hour. Heat oil in a pan and splutter

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Ingredients: • Brinjal – 5 • Tomato – 2 • Curd – 1 cup • Onion – 1 • Green chilli – 2 • Chilli powder – 2 tsp • Turmeric powder – 1 tsp • Oil – 6 tsp • Salt to taste • Urad Dal – 1 tsp • Mustard Seeds – 1 tsp • Coriander leaves – a few sprigs Method: Wash and cut the brinjals keeping the stalk intact. Keep aside. Take the curd in a bowl and add salt, turmeric and chilli powder. Beat well. Add the brinjals, chopped tomatoes, chopped onion, green chillies and marinate for an hour. Heat oil in a pan and splutter

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Posted in Vegetarian

Ingredients: • 1.5 liters – Milk • 7 to 8 tbsp – Sugar (or as taste) • 3 – alphonso mangoes (peeled and chopped into small pieces) Method: Boil the milk in a heavy bottomed vessel. After a boil simmer. Boil the milk till it reduces to half its quantity. Add sugar and boil till the sugar dissolves completely. Cool and add chopped mango pieces. Refrigerate and serve cold. Recipe courtesy of Anita Raheja

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Ingredients: • 1.5 liters – Milk • 7 to 8 tbsp – Sugar (or as taste) • 3 – alphonso mangoes (peeled and chopped into small pieces) Method: Boil the milk in a heavy bottomed vessel. After a boil simmer. Boil the milk till it reduces to half its quantity. Add sugar and boil till the sugar dissolves completely. Cool and add chopped mango pieces. Refrigerate and serve cold. Recipe courtesy of Anita Raheja

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Posted in Kiddies Corner

Ingredients: • 250 g – Poha. • 4-5 – Potato (boiled). • 1 – Lemon (Juice). • Coriander leaves (Chopped). • Turmeric powder. • 1/4 tbsp – Jeera (Cumin seed). • 50 g – Groundnuts (roasted). • 1 – Onion (Finely Chopped). • 4-5 – Chillies (Chopped). • Salt to taste. • oil to fry. Method: Wash and soak poha for 5-10 mins, then drain the water from the poha. Mash the boiled potato and crush the groundnuts in it. Add coriander, chopped onion, chillies, jeera, turmeric powder, lemon juice and add salt according to your taste. Mix all ingredients well, make balls of it and flatten it out. Heat oil

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Ingredients: • 250 g – Poha. • 4-5 – Potato (boiled). • 1 – Lemon (Juice). • Coriander leaves (Chopped). • Turmeric powder. • 1/4 tbsp – Jeera (Cumin seed). • 50 g – Groundnuts (roasted). • 1 – Onion (Finely Chopped). • 4-5 – Chillies (Chopped). • Salt to taste. • oil to fry. Method: Wash and soak poha for 5-10 mins, then drain the water from the poha. Mash the boiled potato and crush the groundnuts in it. Add coriander, chopped onion, chillies, jeera, turmeric powder, lemon juice and add salt according to your taste. Mix all ingredients well, make balls of it and flatten it out. Heat oil

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Posted in Vegetarian

Ingredients: • 1/2 kg – Kovakkaai (ivy gourd) • Salt to taste • 1 /2 tsp – coriander powder • 1/2 tsp – Red Chilli powder • 1/2 tsp – cumin powder • 1/4 tsp – Turmeric powder • 1 tbsp – oil • Ingredients for Seasoning: • 1 tsp – oil • 1 tsp – Mustard Seeds • 1 tsp – Urad Dal Method: Clean the Kovakkaai (ivy gourd) under running water and chop them vertically. Heat oil in a pan, add mustard seeds. When the mustard seeds starts to sputter, add urad dal and fry it till it becomes golden brown colour. Add chopped Kovakkaai (ivy gourd) and mix

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Ingredients: • 1/2 kg – Kovakkaai (ivy gourd) • Salt to taste • 1 /2 tsp – coriander powder • 1/2 tsp – Red Chilli powder • 1/2 tsp – cumin powder • 1/4 tsp – Turmeric powder • 1 tbsp – oil • Ingredients for Seasoning: • 1 tsp – oil • 1 tsp – Mustard Seeds • 1 tsp – Urad Dal Method: Clean the Kovakkaai (ivy gourd) under running water and chop them vertically. Heat oil in a pan, add mustard seeds. When the mustard seeds starts to sputter, add urad dal and fry it till it becomes golden brown colour. Add chopped Kovakkaai (ivy gourd) and mix

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Posted in Vegetarian

Ingredients: • Boneless, Skinless Chicken Breast – 500 grams • Butter /Ghee – 2 tsp (optional) • Oil – 2 tsp • Chilli Powder – 2 tsp • Egg – 1 • Garam Masala Powder – 1/2 tsp • Garlic Granules – 1 tsp • Onions – 20 grams • Dried Mint leaves – 1 tsp • Ground Cumin – ¼ tsp • Cardamom Powder – ½ tsp • Salt to taste Method: Chop onions very finely After washing the chicken breast, drain. Pat dry all the moisture from the breast fillets Fry onions in oil till they are crispy Mince chicken with all the ingredients, to a fine paste. If

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Ingredients: • Boneless, Skinless Chicken Breast – 500 grams • Butter /Ghee – 2 tsp (optional) • Oil – 2 tsp • Chilli Powder – 2 tsp • Egg – 1 • Garam Masala Powder – 1/2 tsp • Garlic Granules – 1 tsp • Onions – 20 grams • Dried Mint leaves – 1 tsp • Ground Cumin – ¼ tsp • Cardamom Powder – ½ tsp • Salt to taste Method: Chop onions very finely After washing the chicken breast, drain. Pat dry all the moisture from the breast fillets Fry onions in oil till they are crispy Mince chicken with all the ingredients, to a fine paste. If

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Posted in Non Vegetarian