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CARROT HALWA  

Posted by RISHAD N M

Ingredients 

1) Carrot - 2 Cups

2) Milk - 2 Cups or up to 4 cups(4 cups if mawa is not added)

3) Cardamon powder - 1/2 tsp

4) Ghee - 3 tsp

5) Sugar - 1/2  Cups

6) Whole dried milk (mawa)(optional) - 200 grams or made from 2 

   cups of milk

7) Roasted or Raw cashew nuts for garnishing

8) Raisins for garnishing

Preparation Method of Carrot Halwa 


1)Peel the carrots and grate them. Don't use a food processor as it will become too nice.Use a traditional grater to grate the carrots.

2)Pressure cook the carrot, milk and cardamon powder for about 10 minutes after placing weight.If you are not pressure cooking.Add the carrot to hot milk.

3)Open the cooker and  cook over medium heat until all the milk gets dried up. You should stir the mixture occasionally to prevent any sticking.

4)Add ghee and sugar.

5)When sugar and ghee melts, add Mawa and nuts.

6)Cook for 3 minutes till all water dries up. Halwa becomes a bit crispy as it gets coated with sugar.

7)Serve with vanilla ice cream.

Note: 500g of carrots give 4 cups of  shredded carrots.

Recipe of Whole dried milk (Mawa) or Khoya 


Ingredients 

1)Milk - 4 Cups

2)Lemon juice - 1 1/2 lemon
  or vinegar

Method


Boil
Milk in a heavy bottom saucepan.           
 

Reduce the heat and continue cooking at simmering point. 

Keep stirring so that milk does not stick to the base of the pan. Add lemon juice.

The khoya is cooked when the milk is reduced to a thick, dry lump and water fully seperates out.
 

Strain the water and tie in a towel and hang it to completely strain water Or pat the towel with a dry cloth.

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Kung Pao Chicken  

Posted by RISHAD N M



Below is the recipe for kung pao chicken.This dish has two versions, one chinese and one malaysian.. the recipe below is more in similarity with the malaysian version.


Ingredients :


Chicken (boneless diced) - 500 gms

Onions (diced) - 1

Green or Red Pepper (diced) - 1

Garlic (chopped) - 1 1/2 tsp

Ginger (julienne) - 1 1/2tsp

Red chillies - 4 nos.

Spring onions - 3 sprigs

Roasted peanuts - 1 or 2 tbsp (as per liking)

Corn Flour - 1 tsp

Salt


For Marinade:


corn flour - 1 tbsp

egg - 1

chilly powder - 1/2 tsp

Soy sauce - 2 tsp

salt


For Sauce :


rice vinegar - 1 tbsp

Chicken stock - 2 cups

Soy sauce - 1 tbsp

Green chillies - 2 or 3

Chilly sauce - 1 tsp

Pepper powder - 1/2 tsp


Directions :
 
Marinate chicken with the ingredients listed above and let it sit for 30 mins

In a bowl mix all the ingredients for sauce and keep that aside too.

Heat a pan and fry the chicken in oil and keep aside

Heat a wok.Pour oil and once it starts to heat up add garlic, ginger and red chillies and saute for a few minutes.

Now add the onions and peppers. Once they turn little translucent pour the sauce and mix well. To this add fried chicken,

spring onions and peanuts to the gravy and let it simmer in medium heat.Corn flour can be added to make the gravy thick.

Cook for 5 more minutes and then remove from heat and serve with sticky rice or fried rice or even naan.



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EGG CHICKEN KABAB  

Posted by RISHAD N M

INGREDIENTS


BOILED EGG - 8


BENGAL GRAM/CHICKPEA - 200 Gm


MINCED CHICKEN - 1 CHEST PIECE


CHOPPED GREEN CHILLY - 3


CHOPPED CORIANDER LEAVES - 1/4 CUP


PEPPER POWDER - AS PER NEED


SALT TO TASTE


BREAD CRUMBS/RUSK POWDER AND RAW EGG - FOR COATING


SUN FLOWER OIL FOR FRYING


METHOD


1) SOAK BENGAL GRAM/CHICKPEA FOR 4 HOUR.


2) GRIND BENGAL GRAM/CHICKPEA AND MINCED CHICKEN WITH SALT IN A MIXER.


3) ADD GREEN CHILLY, CORIANDER LEAVES AND PEPPER POWDER TO THE GRIND'ED CHICKEN AND MIX IT WELL.


4) SLICE EGGS INTO TWO.


5) COAT EACH PIECE OF EGG WITH THE MIXTURE WE MADE IN STEP 3. 


6) DIP IT IN RAW EGG AND COAT WITH BREAD CRUMBS/ RUSK POWDER.


7) REPEAT STEP 6 TO DOUBLE COAT IT.


8) DEEP FRY IT IN SUN FLOWER OIL.


9) SERVE HOT AS A SNACK WITH MAYO KETCHUP OR TOMATO KETCHUP.


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and DON'T FORGET TO COMMENT ME HOW YOU LIKED IT!!!!!