Nawabi Murg ( Nawabi Chicken )

Nawabi Murg ( Nawabi Chicken )
For Chicken Marination
Ingredients
1 kg Chicken cut into medium  sized pieces
Salt to taste
1 tbsp Lime juice
1/2 tbsp Ginger paste
1 tbsp Garlic paste
2 Onions grated
2 Green chillies crushed
2 tbsp Cashew paste
1 tbsp Poppy paste
1 tbsp Raisins paste
1 cup Curd
1 tsp Garam masala powder
1/2 tsp Turmeric powder
1/2 tsp Red chill powder
Method
Add all the above ingredients to the Chicken, marinate the chicken and keep for 4 to 5 hours or over night in the fridge.

For cooking the Chicken
Ingredients
Marinated Chicken
2 tbsp Ghee

Method
Heat ghee  in a heavy-bottomed pan. Add the Chicken pieces. Keep the excess marinade juice in the mixing bowl. Saute the Chicken pieces for 10 minutes on medium heat or till the chicken starts releasing water. Add the remaining marinade juice to the chicken and stir it well. Cover the pot and lower the flame and cook the chicken until tender. Serve hot...

Jelly Coconut Cream shots

Jelly Coconut Cream shots
Ingredients
3 types of coloured Jelly packets ( Mango, Rasberry, Apricot)
1 tetra packet Coconut Milk
2 tbsp Condensed Milk
1 Pandan leaf (optional)
1 tsp Veg Gelatine

Method
Take 3/4 of the Mango jelly packet in a pan. Add 1 and 3/4 water and mix it till the powder dissolves. Boil the jelly liquid and put one tbsp of the jelly liquid in the shot glasses. Refrigerate it till it sets. Take the coconut milk, condensed milk and veg gelatine in a pan. Mix it well till the gelatine dissolves. Add Pandan leaf and boil the coconut milk. Add 1/2 tbsp of the coconut milk in to the shot glass on the mango jelly. Refrigerate till it sets. Take Rasberry jelly packet and follow the same method as mango jelly. Refrigerate till the Rasberry jelly sets. Warm up the remaining coconut milk till the gelatine dissolves. Repeat the same method as coconut milk. Refrigerate the coconut jelly till set... Lastly follow the same method with Apricot jelly. Set the jelly shots for 2 hours and serve it chilled.

Moist Chocolate Sponge Cake (Eggless)

Moist Chocolate  Sponge Cake (Eggless)
Ingredients
115 grams Self Raising Flour
2 tbsp Coco powder
200 grams Condensed Milk
60 grams Butter Melted
1/2 tsp Baking Powder
1/2 tsp Soda bi carb
100 ml Club Soda
Method
Melt the butter and keep it aside. Add the flour, coco powder, soda bi carb and baking powder and mix it. Take the condensed milk, add the flour little at a time and beat it. Add the butter and beat it in one direction. Add the club soda little at a time and mix it till the batter is thick and is of dropping consistency and the batter has a glossy look. Take a square tin. Grease the tin. Pour the batter in the tin. The batter should fill 1/2 the tin. Bake in a pre heated oven for 30 minutes at 160 degrees Celsius. To check the cake insert a tooth pick. If the comes out smooth then the cake is done. Cool the cake on a cooling rack.  Cut the cake in to half. Spread chocolate ganache in the centre of the cake.. Spread the ganache on top of the cake and all over on the sides. Cut in to peices and sprinkle with sprinklers.

Spinach, Dill and Cottage cheese Palau

Spinach, Dill and Cottage cheese Palau

Ingredients

2 cups of Basmati rice washed and soaked for 30 minutes

1 Onion chopped

1 Tomato paste

1 tbsp Garlic crushed

1 cup Spinach chopped 

1/2 cup Dill chopped

1 Green chilli paste

1/4 Cup Yellow Spilt Chick peas / Chana dal soaked for 30 minutes

1/2 cup Cottage cheese cubed

2 whole red Chillies

1/2 tsp Cumin seeds

1 Bay leaf

1/2 tsp Turmeric powder

1 tsp Coriander powder

1 tsp Cumin seed powder

1/2 tsp Chilli powder

1/2 tsp Garam masala powder

Salt to taste

2 tbsp Ghee 

Method

Take a cooker. Add the spinach, dill, tomato paste,  chana dal, salt, turmeric powder, coriander powder, cumin seed powder, chilli powder, salt and garam masala and a cup of water. Boil till the dal is cooked. 

Take a pot. Add ghee. Let it heat. Add cumin seeds, bay leaf and whole red chilli. Let the cumin seed crackle. Add garlic and chilli paste. Sauté it for a minute. Add onions, cook the onion till light brown in colour. Add the cooked Spinach and cottage cheese. Add 1 1/2 cup water. Let it boil. Taste the salt.. Add more salt if required. Add the rice, mix it and cook it, gently stir in between and cook till the rice is done. Serve hot... With Raita. 

Prawn Masala

Prawn Masala

For marinating the Prawns

Ingredients 

500 grams Prawns peeled and cleaned 

Salt to taste

1/2 tsp Turmeric powder

Method 

Marinate the prawns with salt and turmeric powder for 10 minutes. 

For cooking the Prawns

Ingredients

500 grams Marinated Prawns

2 Onions Chopped

1 Tomato chopped

2 Green Chillies slit

2 Garlic crushed

1/2 tsp Garam Masala powder

1/4 tsp Turmeric powder

1/2 tsp Chilli Powder

1/2 tbsp Madras curry powder

Salt to taste

2 tbsp Oil

1/2 cup Water

1 tbsp Coriand leaves chopped to garnish

Method

Now heat oil in a pan. Add the crushed garlic and sauté it for one minute. Add the onions and fry till brown in colour. Add the tomatoes and green chillies. Add the garam masala, Madras curry powder, turmeric powder and salt to taste. Cover the lid and cook for 2 to 3 minutes. Add 1/2 cup of water. Add the Prawns. Stirring it occasionally cover and cook till the prawns are cooked and the water has reduced. Open the lid of the pan and cook on medium flame for another 2 to 3 minutes. Garnish with Coriand leaves and serve hot with rice or roti.