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Amaar Ranna

Apr 03, 2018



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    Channa dal- 200 gmOnion 2 (big)Curry leaves 15-20 leavesGinger small piece (1/2 inch)Red chilly powder 1/4 tbsp(or more as per taste)Salt as per taste

    Asafoetida 1 pinchCooking oil for deep frying vada.

    Soak channa dal for 4-5 hours.Filter out completely the water in a strainer.Grind allingredients together. Please note you dont have to add water while grinding. Aftergrinding, if needed add salt as per taste.Vada can be made either in flat or in ball shape.Deep fry the vada in cooking oil.Keep aside the deep fried vada and lets make rasam now.Mean while, you can eat couple of this vadas pipping hot.


    Water 4-5 cupsRed chilly (whole) 2Black Pepper 10Garlic 3 podTurmeric powder 1 pinchTamarind 1 small lemon sizeJeera 1/4 tbsp

    Asafoetida 1 pinchCurry leaves 4-5Mustard seeds 1/4 tbspCooking oil 1 tbsp

    Mix tamarind in water and keep aside. Coarsely grind red chilly, black pepper, garlic,jeera, asafoetida together and saute mustard seeds and the grounded ingredient in fryingpan with 1 tbsp of cooking oil. Add a whole red chilly and curry leaves for seasoning.Addthe tamarind water into the fry pan and bring it to boil. Check the taste for salt andtamarind.If the tamarind taste is more, you can add little more water to offset it.While rasam is

    boiling, add the vada to the hot rasam and remove it from stove immediately. Keep it asidefor 10-15 minutes so that rasam gets absorbed into vada. Now your Rasam vada is ready toserve

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    Chicken curry (Koli saaru)


    Chicken 1 1/2 KgCorriander leaves 1 bunch

    Ingredients to fry2 large onions1 large whole garliccinamon 2 - 3Cloves 4cardamon 1Corriander seeds 1 tsp

    Other ingredientsred chilli powder 3 tspGinger 1 1/2 inchcoconut milk 1 1/2 litre

    Method: Add ginger, corriander leaves and red chilli powder to the fried ingredients and grind them into afine paste. Add oil in a pan and add onions to it. Fry them untill its brown. Now add tomato, chicken, saltand turmaric to it.close the lid and cook for few minutes. then add the masala and cook until the chicken is tender. Addcoconut milk and bring it to boil before removing from the flame. If u want you can make the curry verythick.

    khamang kakdi


    for the salad

    4-5 small cucumbers approx 21/2 to 3 cups

    cup roasted peanuts cup freshly grated coconut

    1 green chili, finely chopped

    2 tsp lemon juice can be added more or less

    1 tbsp chopped coriander leaves

    salt & sugar as requiredfor the tempering:

    1 tbsp oil

    tsp mustard seeds

    7-9 curry leaves


    1. rinse and peel the cucumbers.2. chop them finely.3. keep aside for 15-20 minutes.4. now squeeze water from them and put them all in a bowl.5. in a mortar and pestle, coarsely crush the roasted peanuts.6. mix the peanuts, coconut, lemon juice, coriander leaves with the cucumber.7. heat oil.8. first fry the mustard seeds till they pop.9. add the curry leaves and fry for some seconds.10. pour this entire tempering mixture in the bowl of cucumber.

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    11. toss well.12.just before serving add some sugar and salt.mix well and serve.

    methi muthia: steamed & fried


    for making the muthia dough:

    2 cups besan/chickpea flour

    1 tbsp water or yogurt - add more if required

    1/4 tsp baking soda

    2.5 cups chopped methi leaves

    2 tbsp sugar

    1 tbsp salt

    2 tbsp oil

    2 tbsp semolina

    2 tsp white sesame seeds

    1 tsp turmeric

    1 tsp coriander/dhania powder

    1 tsp cumin/jeera powder

    1/2 tsp red chili powder/cayenne pepper

    1 tbsp salt

    2 tbsp lemon juice

    2 tbsp ginger green chili paste

    water for steaming the muthia

    oil for frying the muthia

    for tempering the steamed muthia:

    2 tbsp oil

    1 tsp white sesame seeds 1 tsp mustard seeds

    a pinch of asafoetida

    1 sprig of curry leaves

    for garnishing the steamed muthia:

    few chopped coriander leaves

    some freshly grated coconut


    preparing the dough: mix all the ingredients except water/yogurt. keep aside for 15-20 minutes. add

    water and make a smooth dough.

    making the steamed muthia:1. from half of the dough, make sausage shaped long rolls and place them in a greased container. steam

    these rolls for 17-20 minutes or till done.2. once warm and cooled, slice the steamed rolls.3. temper the ingredients mentioned in the tempering list above.4. add the sliced muthia and fry for 2-3 minutes.5. serve hot or warm garnished with some chopped coriander leaves and grated coconut

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    making the fried muthia: make small elongated cylindrical rolls from the remaining half of thedough. heat oil. shallow or deep fry the muthia till golden brown and crisp. drain on kitchen papertowels. serve hot with some chutney or tomato sauce.

    my notes

    if the dough become sticky add some chickpea flour.

    don't over steam the muthia. they become dry.

    in india we don't get very bitter fenugreek/methi leaves. if the methi or fenugreek are bitter, thanjust rub some salt on the leaves and keep aside for 15-20 minutes. later squeeze the methi leaveswith your hands. this removes the bitterness. add these to the flour. in this case you may have touse some extra water or yogurt.

    Chinese Toffee Apples


    Apples (Saeb) 2 peeledCorn flour (Makai ka atta) 2 tbsp

    For Batter:Refined Flour (Maida) 1 cupCorn flour (Makai ka atta) 2 tbspBaking powder (Khaane Ka Soda) tsp

    Water 1 cupFor Caramelizing:Butter (Makkhan) 1 tspSugar (Cheeni) cupTo serve:Sesame (Til) seeds 2 tbsp

    Vegetable oil for frying 2 cups/470ml


    Step 1 Core and cut apples, first into halves and then further into 1 inch pieces.Step 2 - Sprinkle 2 tbsp corn flour on the pieces, coating them completely and shake off excess.Step 3 In a bowl mix Maida, 2 tbsp of corn flour, baking powder. Add water to make into a smooth

    batter.Step 4 Dip apple pieces into batter coating them completely. Fry in sufficient oil, on medium flames for2-3 minutes till they turn golden-brownStep 5 In a pan, mix sugar and butter. Add 2 tbsp water and allow sugar to melt into a light brown color(caramelizing). Stir it often so that it does not burn.Step 6 - Once the caramel is ready, add apples to it to coat it. Sprinkle til seeds on top.Step 7 Pour the caramel coated apple pieces into a big bowl of ice water, to make it crispy. Take it outon a plate after a min or so and separate the pieces with the help of a fork.

    Dry Vegetable Manchurian


    Carrot, cabbage, capsicum, beans and spring onion whites (finely chopped) : - 2 cupsAll-purpose flour :- 2tbsp.Corn flour :- 2 tbsp.Rice flour :- tbsp.

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    Ginger-garlic-green chili paste :- 1tbsp.Soy sauce :- tbsp.Black pepper powder :- 1/2 tbsp.

    Warm water :- As requiredSalt :- As per tasteOil for deep frying

    Ingredients for sauceSpring onions (finely chopped) :- cupGarlic (finely minced) :- 1-1/2 tbsp.Ginger (finely minced) :- tbsp.Green chilies(chopped) :- 2Red chili powder :- tsp.Soya sauce :- 2 tsp.Chili sauce :- tbsp.

    Vinegar :- 2 tsp.Tomato sauce :- 2 tbsp.Brown sugar :- 1 tsp.Sesame oil :- As requiredSpring onion greens or Coriander leaves :- 1-1/2 tbsp.


    SpatulaDeep bottomed panServing dishLarge vesselPREPARATION METHOD

    Heat oil in a deep bottomed pan for deep frying.In a bowl, addrice flour, maida, corn flour, salt, pepper powder, ginger-green chili-garlicpaste,soysauceand salt. Sprinkle little water to prepare a thick batter.

    Add water slowly and use only as much water as needed to prepareManchurian balls.Deep fry each balltill cookedanddecrease the heat.

    Increase the heat towards the end of the cooking and fry till these Manchurian balls turn golden brown incolor.Remove them onto an absorbent paper and set aside.Heat oil in a large vessel and then add the garlic. Stir fry for a minute.

    Addginger and green chilies and stir fry over high flame for another minute.Add the whites of spring onions and fry for 2 minutes on high heat, continuouslytossing them.Now mix the vegetable balls in it and stir fry for 3 more minutes. Decrease to medium flame.

    Add the tomato ketchup, soya sauce, brown sugar, chili sauce and vinegar. Combine well and cook for twominutes.

    Add specified amount of water and stir. Cook for a few minutes.Switch off the flame.Serve hot.

    Aaluchi Patal Bhaji


    Colocassia leaves (arbi ke patte) 8 Raw peanuts,soaked 1/2 cup Split Bengal gram (chana dal),scaled 1/2 cup Oil 3 tablespoons Curry leaves 5-6 Green chillies,chopped 2-3 Salt to taste Scraped coconut 1/4 cup

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    Cumin seeds 2 teaspoons Gram flour (besan) 2 teaspoons Mustard seeds 1/2 teaspoon Fenugreek seeds (methi dana) 1/4 teaspoon Asafoetida a pinch Jaggery (gur) 3/4 tablespoon Tamarind paste 3/4 tablespoonMethodTrim the stems of colocassia leaves, peel them and chop. Shred the leaves. Heat 2 tbsps oil in a pressurecooker, add curry leaves, green chillies, peanuts, chana dal, colocassia stems and leaves. Mix well. Add 1cup water and salt and mix. Close the cooker with the lid and cook under pressure till 2-3 whistles aregiven out. Grind coconut and cumin seeds with a little water. When the pressure reduces, open the lid andmash contents slightly. Add gram flour and mix. Heat remaining oil in another non-stick pan, addmustard seeds, fenugreek seeds and asafoetida. When the mustard seeds splutter, add the tempering tothe mixture in the pressure cooker and mix. Add 1 cups water and mix. Add jaggery and tamarind pasteand mix. Add coconut-cumin paste and mix well. Bring it to a boil. Serve hot with steamed rice.

    Coondapur Koli ThalnaIngredients

    Chicken,2 inch pieces 1 kilogram Olive oil 2 tablespoon Onion ,chopped 2 medium Coconut milk 2 cup Salt to taste Lemon juice 2 tablespoon For paste Olive oil 2 teaspoon Dry red chilies 7-8 Coriander seeds 1 tablespoon Cumin seeds 1 teaspoon Peppercorns 7-8 Fenugreek seeds (methi dana) 1/2 teaspoon

    Scraped coconut 1/2 cup Garlic 8-10 Turmeric powder 1/2MethodLightly roast dry red chillies, coriander seeds, cumin seeds, black peppercorns and fenugreek seeds in twoteaspoons of olive oil. Grind to a fine paste along with coconut, garlic, turmeric powder and half a cup of

    water. Heat one tablespoon of olive oil in a thick bottomed pan. Add half the onions and ground paste.Saut for two minutes then add chicken, coconut milk, salt and lemon juice. Cover and cook for ten tofifteen minutes or till the gravy thickens. Heat remaining olive oil in a pan. Add remaining onions andsaut till light golden brown. Add the cooked chicken and half a cup of water and cook for five moreminutes. Serve hot.

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    Saffron Vegetable Pulao


    3 cups Biryani rice (Jeera samba rice)or Basmati rice2 cups sliced onions

    2 tsp ginger-garlic paste2 green chillies slit into two2 tbsp ghee2-3 tbsp oil1 tsp cumin seeds4 green cardamom pods1 cinnamon stick1 big bay leaf4-5 cloves1/2 tsp garam masala10-12 Saffron strands10-12 mint leaves2 tbsp cashew nuts2 tsp raisins

    1/2 cup peas3 tbsp beans finely chopped2 tbsp chopped vegetables of your choice like carrots or cauliflowersalt to tastecoriander leaves to garnish


    In a pressure pan heat 2 tbsp oil. Add cumin seeds and let them splutter, add bayleaf,cinnamon,cardamom, cloves, cashew nuts, raisins and fry for 30 seconds or till you smell the aroma. To this addonions,green chillies, ginger-garlic paste and saute well for a minute. To this mixture add mint leaves,peas, beans, other vegetables of your choice, garam masala, salt and saute again. Wash the rice and add itto the pan. I used biryani rice which is found in the name of Jeeraga samba rice. If not basmati rice can be

    used. Saute the rice on medium flame along with all the vegetables for a minute. Now add 3 and half cupsof water for biryani rice. For basmati rice 6 cups of water. Also add 2 tbsp ghee, saffron strands andpressure cook for 3 whistles. When the pressure is off, garnish the Pulao with fresh coriander leaves andserve with raita.
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    Peshawari Aloo Aur Naram Roti (Potato gravy with soft Rotis)

    Ingredients for Peshawari Aloo

    10-12 baby potatoes (boiled) cup cashew nuts2 big onions medium cut1 cup tomato puree1 cup fresh mint leaves2 bay leaves2 pods of cloves tsp aniseed (saunf)1 tbsp chopped ginger1tsp Garam masala1tsp turmeric1tsp coriander powder1tsp cumin powder1tsp pomegranate seed powder (anardana powder)1tsp chilli powder


    PreparationIn a pan add 2tbsp oil and fry the onions till the raw smell leaves. Let it cool. Grind the onions, cashews,mint leaves and ginger into a thick paste. You can add garlic if you want. In a deep bottomed pan addsome oil and fry aniseed, bay leaves and cloves.

    When the aroma arises, start adding the onion paste, tomato puree, and all the other powders. Give agood stir, simmer the stove to medium and add a cup of water as the gravy keeps getting thick. Let it cookfor a while. Now add the potatoes and leave it for another 10 minutes.Peshawari Aloo is ready for garnish.Garnish with some fresh cilantro, fresh cream, chopped onions and mint leaves.

    For roti dough I added milk instead of water along with salt, ajwain (carom seeds), 1tbsp oil, and littlericotta cheese. The rotis came out real soft thus called the Naram rotis.

    Kosha Mangsho


    2 tsp Cumin seeds

    2 tsp Coriander seeds

    1 tsp Peppercorns

    2-3 Cloves

    1-2 Bay leaves

    2-3 whole dried red chillies

    1 tsp Saffron threads

    2 Black cardamom pods-cinnamon sticks

    3 tbsp Hot milk

    4 tbsp Ghee or clarified butter

    1 big Onion, finely sliced

    1 big Tomato, chopped
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    1 tbsp Fresh ginger paste

    3-4 large Garlic cloves, minced

    1 kg mutton, cut into-1/2-inch cubes

    1 cup Fresh yogurt

    1/4 cup Heavy cream (optional)

    1 tsp Coriander powder

    1 tsp Red Chili powder 1 tsp Cumin powder

    4-5 Almonds, finely sliced


    1. Put the mutton in a pan with half of the whole garam masala i.e. cinnamon, bay leaves,cardamoms, cloves and peppercorns. Cover with water, bring to a boil and then simmer for halfan hour. Soak the saffron in hot milk. Heat the ghee or clarified butter in a large, shallow, heavypan.

    2. Stir in the left over bay leaves, cloves, cinnamon along with whole red chilies. Then add slicedonions with little salt. Cook over medium heat, stirring frequently, until the onions begin to turnreddish brown, about 15 minutes. Mix the dry masala powders i.e red chili, coriander and cumin

    with ginger paste in a separate bowl by adding little water.3. Stir in the above paste of ginger and dry masala into the frying onions and cook, stirring, for

    about 2-3 minutes, or until the spices release their fragrance. Add the chopped tomato and cookthe whole mixture on low heat for about 8-10 minutes. (If the mixture gets too dry, splash in alittle water. )

    4. Drain the meat and discard the whole spices. Keep the stock aside. Add meat to the frying masala.Increase the heat to medium high and cook, stirring for a few minutes, making sure all the meat iscoated with the spices.(If the mixture gets too dry, splash in a little water.)

    5. Turn the heat to medium. Start adding the yoghurt 1 tablespoon at a time, stirring andincorporating it into the mixture before adding the next tablespoonful. Continue adding in this

    way until all the yogurt has been used. Turn the heat to low. (You can even use milk instead ofyoghurt). Add the leftover stock and bring to a boil.

    6. Cover the pan and simmer the meat for about 1 1/2 hours, or until the meat is very tender. If

    necessary, splash in a little water from time to time. When the meat is tender, add salt and littlesugar to taste. Stir the cream and cook until the sauce is thick. Stir in the saffron milk and heatthoroughly. Fry the almonds in a little oil until golden brown. Serve the lamb hot garnished withthe almonds

    5 Yummy Pakora Recipes

    Garlicky mushroom Pakoras

    Ingredients: 2 cloves garlic (crushed), 24 button mushrooms (trimmed), 1 cups gram flour (besan), tsp salt, tsp baking powder, 1 tsp cumin seeds, 1 tsp red chilli powder, 1 small onion (finelychopped), oil for deep frying, lemon wedges for garnishing and fresh coriander sprigsMethod: Combine gram flour, salt, baking powder, cumin seeds and red chilli powder in a bowl. Mix

    well, gradually stir in one cup water and whisk to form a smooth batter. Add garlic and onion and mixwell. Set aside for ten minutes. Heat sufficient oil in a kadhai. Dip the mushrooms in the batter and slideinto the oil and deep fry on medium heat till golden brown and crisp. Drain on absorbent paper. Serve hotgarnished with lemon wedges and coriander sprigs.

    Stuffed Cheese Spinach PakorasIngredients: 6 spinach leaves, 150 gms soft processed cheese, 50 gms Mozzarella cheese, 10 gms chilli(chopped), 10 gms coriander (chopped), 5 gms jalapenos (chopped), 5 gms chat masala, 200 gms gram

    flour (besan), 5 gms chilli powder, 10 gms baking powder, 10 gms salt and oil to fry
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    Methods: Mix soft cheese, Mozzarella cheese, chilli, coriander, jalapenos and chat masala for thestuffing. Make a batter with besan (gram flour), chilli powder and baking powder, using water. The battershouldnt be very thick or thin. Take the spinach leaves and place the cheese mixture in the centre ofeachleaf. Fold the leaves in a way that they look like triangles. Dip spinach triangles in the besan batter anddeep fry it in kadhai with oil until each one is golden and crispy in texture. Serve hot with homemadechutney.

    Prawn PakoraIngredients: 200 gms prawns (peeled and de-veined),1 medium sized boiled potato, 2 tbsps of boilednoodles, 1 small onion paste, 1 tsp of ginger-garlic paste, 2 green chillies (sliced), 1 tbsp of cornflour, a

    pinch of pepper, salt to taste, 1 egg, bread crumbs and oil for deep fryingMethod: Mix the prawns, potato, onion paste, ginger-garlic paste, green chillies, pepper, salt andcornflour in a bowl. Add the boiled noodles to this mixture. Shape the mixture into small round balls. Beatthe egg and dip the small round balls of prawn mixture in it and coat it with breadcrumbs. Deep fry tillgolden brown. Serve hot with ketchup.

    Chawal Ke PakoreIngredients: 2 cups cooked rice, oil for deep-frying, 2 tbsps gram flour (besan), cup roastedpeanuts, 1 inch ginger piece (finely chopped), 1 tsp chat masala, tsp red chilli powder, salt to taste, 1tsp coriander-cumin powder, 2 tbsps fresh coriander leaves, 2 tbsps fresh coriander leaves

    Method: Place rice in a bowl. Heat sufficient oil in a kadhai. Add gram flour, peanuts, ginger, chatmasala, red chilli powder, salt and coriander-cumin powder to the rice. Chop coriander leaves finely andadd. Dampen your hands slightly, take small portions of the mixture and shape into round balls. Slidethese balls into hot oil and deep fry till golden and crisp. Drain on tissue paper and serve hot.

    Chicken PakoraIngredients: 200 gms chicken (boneless), 10 gms chilli powder, 8 gms turmeric powder, 10 gms salt,20 ml oil, 15 gms chopped coriander and 10 gms ginger paste. For the batter: 200 gms gram flour(besan), 5 gms carom (ajwain) seeds, 25 gms rice flour, 25 gms corn flour, 8 gms salt, 5 gms turmeric

    powder, 5 gms green chilli paste, and 25 ml oilMethod: In a pan, saut chicken with all the spices and chopped coriander and cook partly. Make a

    batter with besan, carom seeds, rice flour, corn flour, salt, turmeric powder and green chilli paste. Dip thecooked chicken in the batter and deep fry it in oil. Remove it when its half cooked and keep it aside forsometime and then again fry it till crispy. Serve hot and sprinkle some chat masala on top. Serve withmint chutney.

    Seafood Spring Rolls


    Shrimps,peeled 1/2 cup

    Pomfret fillets,1 inch pieces 2 (200-250) grams

    Clams 1/2 cup

    Spring roll wrappers 4

    Eggs 2

    Ginger,finely chopped 2 inch piece

    Sesame oil (til oil) 1 teaspoon

    Spring onions,thinly sliced 1/2 cup

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    Fresh coriander leaves,chopped 1/4 cup

    Salt to taste

    Black peppercorns,crushed 10-12

    Oil to deep fry

    MethodTo make the filling combine shrimps, pomfret pieces, clams, one egg, ginger and sesame oil in a foodprocessor and chop finely. Transfer into a large bowl and mix in spring onions and coriander leaves.Season with salt and crushed black peppercorns. Beat the other egg with one fourth cup of water to makethe egg wash. Take one spring roll sheet and place some of the seafood mixture a little below one cornerand bring in the corners to close over it and enclose it. Brush the edges with egg wash, roll tightly towardsthe middle of the sheet. Do the same with the remaining sheets. Heat sufficient oil in a wok. Deep fry therolls till golden brown. Drain and place them on an absorbent paper. Cut the rolls diagonally into two andserve with a dipping sauce on the side.

    Vegetable Spring Rolls


    Spring roll wrappers

    Cornflour/ corn starch 1 cup + 1 tablespoon

    Refined flour (maida) 1/4 cup

    Salt to taste

    Oil to shallow fry

    For filling

    Oil2 tablespoons + todeep fry

    Onion ,thinly sliced 1 medium

    Carrots,grated 2 medium

    Green capsicum,cut into thin strips 1 medium

    Cabbage,shredded 1/2 small

    Light soy sauce 1 tablespoon

    White pepper powder 1/4 teaspoon

    Salt to taste

    Bean sprouts 3/4 cup

    Spring onions with greens,finely chopped 2

    MethodTo make the filling, heat two tablespoons of oil in a wok, add onion and carrots and stir-fry for half a

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    minute. Add green capsicum and cabbage and continue to stir-fry for one minute. Add soy sauce, whitepepper powder and salt. Add bean sprouts and spring onions with the greens and stir-fry for about half aminute. Remove from heat and cool the filling to room temperature. To make spring roll wrappers, mixone cup of cornflour, refined flour and salt to taste in a mixing bowl. Add two cups of water and whiskthoroughly. Strain the batter and set aside for fifteen minutes. Adjust the consistency of the batter byadding a little water if required. Heat an eight-inch non-stick frying pan, brush with a little oil and pour aladleful of batter into it. Swirl to coat the bottom of the pan and pour the excess batter back into the bowl.Cook over moderate heat till the edges start curling. Peel off or remove in one swift motion. Cool andsprinkle with a little cornflour. Repeat the process to make eight to ten wrappers. Mix one tablespoon ofcornflour and two tablespoons of water to make a paste. Divide filling into eight to ten equal portions.Place a portion of filling at one end of each wrapper and roll tightly, folding the sides in while you roll.Seal the ends with the cornflour paste. Heat sufficient oil in a wok, deep-fry two spring rolls at a timeturning frequently, till crisp and golden brown. Drain and place on an absorbent paper. Cut each springroll into four pieces and serve hot with Sichuan sauce.

    Sprout Dosa


    Sprouted moong 3 cups

    Rice flour 1 cup

    Asafoetida a pinch

    Green chillies,chopped 6

    Ginger 1 inch piece

    Lemon juice 1 tablespoon

    Sugar 1 teaspoon

    Salt to taste

    Oil as required

    MethodGrind the sprouted moong slightly coarsely without using too much water. Mix in rice flour. Add one anda half cups of water to make a batter of pouring consistency. Let it ferment for four hours. Mix inasafoetida, green chillies, ginger, lemon juice, sugar and salt to taste. Heat a non stick tawa till it becomes

    very hot. Sprinkle some water. When the water starts evaporating, wipe with a soft cloth. Lower heat.Sprinkle a few drops of oil and spread it with a piece of onion or potato. Pour a ladle full of batter andspread it as thinly as possible. Pour oil around the dosa and let it cook till it becomes crisp at the edgesand turns golden brown. Fold and remove. Serve hot with chutney.

    Masoor Dal Keema


    Split red lentil (masoor dal),soaked 250 grams

    Mutton mince (keema) 350 grams

    Onions 3 medium

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    Oil 2 tablespoons

    Bay leaves 2

    Cloves 2-4

    Cinnamon 1 inch stick

    Curry leaves 7-8

    Ginger 1 inch piece

    Garlic 5 cloves

    Dried red chillies 4

    Potato,peeled 1 large

    Turmeric powder 1 teaspoon

    Coriander powder 1 teaspoon

    Cumin powder 1/2 teaspoon

    Salt to taste

    Fresh coriander leaves,chopped 2 tablespoons

    MethodChop 2 onions in a chopper. Heat oil in a pressure cooker. Add bay leaves, cloves,cinnamon, curry leavesand chopped onions and saute till fragrant. Grind ginger, garlic, red chillies and 1 onion. Add mincedmutton to the cooker and saute for 3-4 minutes. Cut potato into fingers and add. Add masoor dal,turmeric powder, coriander powder and cumin powder and mix. Add the ground paste and mix. Rinse themixer jar and add to the cooker along with 1 cup water. Add salt and mix. Roughly chop coriander leavesand add. Cover the cooker with the lid and cook under pressure till 5-6 whistles are given out. Open the

    lid when the pressure has reduced completely and serve hot.

    Coffee Fudge


    Instant coffee powder 2 tablespoons Butter 1/2 cup Sugar 2 cups Condensed milk 400 grams Butter flavoured cooking spray Chocolate chips 200 grams Marshmallows 30

    Almonds,roasted and chopped 15-20

    MethodHeat butter in a deep non-stick pan. Add sugar and mix well. Add condensed milk and mix well. Addinstant coffee powder and mix well. Cook, stirring continuously, till sugar melts and the mixture thickens.Spray a bowl with butter spray. Remove pan from heat, add chocolate chips and marshmallows and mix,stirring vigorously, till the marshmallows melt and blend completely. The mixture will now start leavingsides of the pan. Transfer into the prepared bowl. Sprinkle almonds on top and cool for 3-4 hours beforeserving.

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    Butterscotch Icecream With CherriesIngredients

    Butterscotch ice-cream 1 1/2 kilograms Tinned cherries,drained and seeded 1 small

    Chocolate sauce 1/2 cup Vanilla sponge cake , round 1 8-inch

    MethodHalve the sponge cake horizontally and keep one half at the base of a spring form caketin. Mix together cherries and ice cream. Spread a little chocolate sauce over the cakeand half the ice cream over it. Keep the 2nd half of the cake over it. Spread somechocolate sauce and pour the remaining ice cream over. Drizzle the remainingchocolate sauce on top and using a toothpick make swirls. Keep the tin in the freezer toset till firm. Open the spring form cake tin, cut cake into wedges and serve.

    Sundae With Espresso Hot Fudge SauceContributed By: Khana Khazana


    Fusion of ice creams with coffee flavored chocolate sauce.

    Cooking Time: 10-15 minutes

    Servings: 4

    Preparation Time: 5-10 minutes

    Category: Veg

    Print this RecipeAdd to Favourites


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    Dark chocolate,grated 120 grams Cream 2/3 cup Espresso, single shot (15 ml) 1 tablespoon Butter 2 tablespoons Honey 1 tablespoon

    Butterscotch ice-cream 8 scoops Vanilla ice cream 8 scoops Almonds,chopped 4-5 Cashewnuts,chopped 4-5 Walnuts,chopped 4-5 Pistachios,chopped 8-10

    MethodMelt the chocolate and cream in separate bowls in the microwave at 60%. Heat for oneminute. Add the cream to the chocolate and whisk till smooth. Add the espresso shotand mix well. Add butter and mix. Add honey and mix. The sauce is ready. Place acouple of scoops of butterscotch ice cream followed by a couple of scoops of vanilla ice

    cream in each stemmed glass. Sprinkle almonds, cashewnuts and walnuts. Drizzle thesauce. Sprinkle pistachios over the top and serve immediately.

    Baked CheesecakeIngredients

    Arrowroot biscuits,crushed 10-12 Butter 3 tablespoons Cottage cheese (paneer) 300 grams Cream cheese 300 grams

    Eggs 3 Sugar 200 grams Vanilla essence 1 teaspoon Lemon juice 2 tablespoons Fresh cream 150 grams

    MethodGrease a springform pan lightly with a little butter. Preheat oven to 180C / 350F. Meltbutter in the microwave oven and add to the crushed biscuits kept in a bowl. Mix welland put into the prepared pan. Spread evenly and press lightly to make the base for thecheesecake. Keep the pan in a refrigerator for a while. Put the cream cheese in a mixer

    jar. Add cream and blender for a minute or two. Add vanilla essence and blend for

    minute. Break eggs into a bowl, add sugar and whisk well. Add to the cream cheese inthe mixer jar and blend till well blended. Pour the mixture into a bowl. Grate the paneerinto the mixture and mix. Squeeze juice of a lemon, add and mix. Remove thespringform pan from the fridge, pour the cream cheese mixture over the biscuit layerand bake in the preheated oven for 30-40 minutes. Remove it from the oven and setaside to cool. Demould, cut into wedges and serve.

    Chocolate And Strawberry Cheesecake

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    Chocolate,grated 1 cup

    Chocolate chip biscuits,coarselypowdered


    Strawberry jam 2 tablespoons Strawberries,hulled as required Butter,melted 2 tablespoons Fresh cream,chilled 1 cup Sugar 1/2 cup Hung yogurt 1 cup Gelatin 2 teaspoons Strawberry essence 1 teaspoon

    MethodAdd the melted butter to the coarsely powdered chocolate chip biscuits and mix.Transfer the mixture into a spring bottom cake tin, spread evenly and press gently.

    Keep it in the refrigerator to set. Add one tablespoon water to the strawberry jam andmix well Place fresh cream in a bowl. Add sugar and beat with a hand blender. Addhung yogurt and continue to beat. Take quarter cup water in a bowl and heat in themicrowave. Add gelatin and set aside to melt. Melt the chocolate in the microwave onHIGH for one minute. Take it out and whisk till smooth. Add the melted gelatin to thecream mixture and mix well. Add strawberry essence and mix. Pass the mixture througha muslin cloth into another bowl. You will get a smooth mixture and there will be nolumps. Remove the spring bottom tin from the refrigerator and pour the cream mixtureover the biscuit layer. Level the top. Take the diluted strawberry jam in a spoon andgently draw a line over the cream mixture. Make more such lines. Similarly take themelted chocolate in a spoon and draw lines after each strawberry line. With the tip of a

    knife swirl the surface to get a marbled effect. Arrange the strawberries along the outeredge of the cheesecake and place it in the refrigerator to set for two to two and a halfhours. If you wish to decorate it further, you can place a heart shaped stencil over thecheesecake, once it is well set, and spread strawberry jam. Gently remove the stencil toget a strawberry heart in the centre of the cheesecake. Cut into wedges and serve.

    Hara Masala MurghChannel: FoodFood-Sanjeev Kapoor's Kitchen

  • 7/28/2019 Amaar Ranna


    Chicken marinated with mint and coriander paste and cooked in almond and yogurtgravy.

    Cooking Time: 30-40 minutes

    Servings: 4

    Preparation Time: 20-30 minutes

    Category: Non Veg

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    Chicken,skinned and cut into 12pieces on bone

    750 grams

    Onions 2 medium Oil 3 tablespoons Green cardamoms 4 Cloves 5 Green chillies,broken 4 Garlic 6-8 cloves Ginger,chopped 1 inch piece Fresh mint leaves 1/2 cup Fresh coriander leaves 1 cup Scraped coconut 1/2 cup Salt to taste Coriander powder 1 tablespoon Cumin powder 1 tablespoon Almond paste 1/4 cup Yogurt 1 1/2 cups Fresh cream 1/4 cup

    MethodGrind together green chillies, garlic, ginger, mint leaves, coriander leaves and coconutwith sufficient water into a fine paste. Transfer the paste into a bowl. Add the chickenpieces and salt. Mix well. Set aside to marinate in a refrigerator for 3-4 hour Choponions. Heat oil in a non-stick pan. Add green cardamoms, cloves and onions. Saut for2-3 minutes. Add coriander powder and cumin powder to onions and mix well. Addalmond paste and mix and add a little water and mix well. Add marinated chicken and
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    yogurt. Mix well, cover and cook on low heat for 15-20 minutes. Turn off the heat andkeep it covered for 5-10 minutes more. Serve hot garnished with cream.

    Eggless Glycerine Cake

    Ingredients Refined flour (maida) 160 grams Baking powder 1/2 teaspoon Soda bicarbonate 1/2 teaspoon Butter 120 grams Condensed milk 200 grams Vanilla essence 1 tablespoon Glycerine 2 tablespoons Milk 5 tablespoons

    MethodPreheat oven at 180C. Grease a cake tin. Sieve together refined flour, baking powderand soda bicarbonate into a bowl. Whisk butter in a large bowl, gradually addcondensed milk and whisk to a smooth batter. Add vanilla essence and glycerine andwhisk well. Add flour mixture and milk and mix well. Pour this mixture into greased caketin and bake in the preheated oven for 20 minutes. Transfer onto a serving plate, cooland slice. Serve at room temperature.

    Eggless Chocolate Cake


    Dark chocolate 100 grams Butter 1 cup Refined flour (maida) 1 1/3 cups Baking powder 2 teaspoons

    Powdered sugar1 cup + 2tablespoons

    Vanilla essence 1 teaspoon Milk 3/4 cup

    Walnuts,peeled1/2 cup

    MethodGrate chocolate. Cut the butter into cubes. Grease a Microwave proof dish. Melt butterand chocolate in a Microwave proof bowl in the Microwave oven for one minute onMicrowave HIGH (100%). In another bowl sieve refined flour and baking powder. Mixthe melted butter and chocolate well. Add powdered sugar, vanilla essence and mix.

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    Add the flour mixture and mix. Correct the consistency by adding milk. Add walnuts andmix gently. Transfer the mixture into the greased Microwave proof dish. Bake in theMicrowave at HIGH (100%) for seven minutes. Allow standing time of five minutes.Cool, slice and serve.

    Choco Chino Brownies


    Chocolate 125 grams Butter 150 grams Refined flour (maida) 1 cup Cocoa powder 1/4 cup Drinking chocolate 1 teaspoon Instant coffee powder 2 tablespoons Baking powder 1/2 teaspoon

    Eggs 3 Sugar 1 cup Vanilla essence a few drops

    MethodPreheat C. Grease a baking dish. Take chocolate in a bowl, add butter and oven to 180melt in microwave for two minutes or over a water bath. Sieve together refined flour,cocoa powder, drinking chocolate, instant coffee and baking powder. Break eggs inanother bowl, add sugar and whisk together till well blended. Add melted chocolate andbutter and mix well. Add vanilla essence and mix. Add sieved flour mixture and mix well.Pour the batter into the greased baking dish. Bake in the C for thirty minutes. When

    done turn onto a wire rack andpreheated oven at 180 slice when cooled.

    Mawa Cupcakes


    Mawa (khoya),crumbled 1 1/2 tablespoons Butter,softened 150 grams Powdered sugar 3/4 cup Milk powder 5 tablespoons Refined flour (maida) 1 1/2 cups Cornflour/ corn starch 2 tablespoons

    Baking powder 1 teaspoon Soda bicarbonate 1 teaspoon Green cardamom powder 1/4 teaspoon Buttermilk 1/4 cup Milk 2 tablespoons

    MethodPreheat F/Gas Mark 4. Grease twelve moulds or paper cups. Cream theC/350oven to180 butter and powdered sugar in a bowl with a wooden spoon till light and fluffy. Sift

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    the milk powder into the bowl and continue to mix. Add the mawa and mix again. Sift theflour, cornflour, baking powder, soda bicarbonate and green cardamom powder into thebowl and mix. Add buttermilk to adjust the consistency. If the batter is still thick add alittle milk and mix. Pour the batter into the greased moulds or paper cups. Tap themoulds lightly to level the batter. Bake for thirty minutes. Remove from the oven and let

    them cool before unmoulding. Serve warm or cold.

    Chef's TipMakes 12 cupcakes

    Chocolate Almond Bar


    Dark chocolate,grated 150 grams Almonds 100 grams Arrowroot biscuits 100 grams Butter 75 grams Condensed milk 200 grams Walnuts,roughly chopped 50 grams Apricot 50 grams

    MethodCrush biscuits in a mixer and transfer into a bowl and set aside. Roughly chop almonds.Heat butter in a non stick pan. Add chocolate and let both melt, stirring continuously.

    Add condensed milk and mix well. Add almonds and walnuts and mix. Take the pan off

    the heat. Roughly chop apricots and add and mix. Add crushed biscuits and mix well.Pour into small rectangular silicon moulds, level the top and keep in the refrigerator toset. When completely set, cut into slices and serve.

    Chocolate Mud Cake


    Dark chocolate,broken 500 grams Instant coffee powder 2 tablespoons Unsalted butter 250 grams Refined flour (maida) 300 grams Soda bicarbonate 1 teaspoon Cocoa powder 1/2 cup Sugar 550 grams Buttermilk 1/2 cup Oil 2 tablespoons Eggs 4

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    Orange juice 1 cup Cream 1/2 cup Castor sugar (caster sugar) 2/3 cup

    MethodPreheat the oven to 160C. Grease a spring form cake tin. Heat 185 millilitres of water

    in a deep pan. Add coffee. Add butter, half the chocolate and allow the butter to melt.Cool it slightly. Sieve refined flour, soda bicarbonate and cocoa powder into a bowl. Addsugar and mix. Add buttermilk, oil and eggs and mix well. Add the chocolate-buttermixture and mix well. Pour the batter into the spring form tin, place it in the preheatedoven. Bake for about one and a half hours. Cool completely and remove from the tinand place on a platter. Make some slits on the surface of the cake and pour orange

    juice slowly so that all of it is absorbed. For the glaze, melt the remaining chocolate inthe Microwave (HIGH) for one minute. Whisk it well. Warm cream slightly and add to thechocolate and mix well. Add caster sugar and mix. Pour this mixture in the centre of thecake and allow it to spread by itself all around and down the sides of the cake. Chill it inthe refrigerator till well set. Cut into wedges and serve.

    Choconut Fudge


    Dark chocolate,grated 100 grams Mixed dried fruits,crushed 1 cup Butter 4 tablespoons Condensed milk 200 grams Powdered sugar 2 tablespoons Khoya/mawa,grated 1/2 cup

    MethodGrease an aluminium tray. Melt butter in a non-stick pan on medium heat. Addchocolate and melt, stirring continuously. Add condensed milk and mix well. Addpowdered sugar and mix. Add khoya and cook, stirring continuously, till the mixturethickens and begins to leave the sides of the pan. Add crushed dried fruits and mix well.Pour into the prepared tray and set aside to cool. Chill in a refrigerator. Cut into squaresand serve.

    Cookie Ice Cream


    Dark chocolate biscuits 16 Vanilla ice cream 1 litre Strawberry jam 2 tablespoons Orange juice 3 tablespoons

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    MethodHeat a non stick pan, add strawberry jam and orange juice. Mix and simmer till itthickens slightly. Break the biscuits and put into a bowl. Add ice cream and mix well,crushing the biscuits some more. Put the mixture into a container, level the surface, putthe lid on and keep in the freezer to set. While serving, put scoops of ice cream into a

    stemmed glass, drizzle hot strawberry sauce over and serve immediately.

    Ambat Batata


    Potatoes,boiled and peeled 5 medium

    Onions 3 medium

    Green chillies,chopped 3

    Oil 2 tablespoons

    Mustard seeds 1/2 teaspoon

    Cumin seeds 1 teaspoon

    Curry leaves 15-20

    Yogurt 1/4 cup

    Kokum petals 6-7

    Salt to taste

    Turmeric powder 1/2 teaspoon

    Fresh coriander leaves a few sprigs

    Lemon 1

    Scraped coconut 1/4 cup

    MethodChop onions in a chopper. Chop green chillies. Heat oil in a non stick pan, add mustard seedsand cumin seeds. When they splutter, add curry leaves and onions and saut. Cut each potatointo 8 cubes. When onions become golden, add cup water. Add green chillies, potatoes,yogurt, kokum petals, salt and turmeric powder and mix well. Chop coriander leaves. Add juiceof lemon and mix well. Add coconut and mix. Garnish with coriander leaves and serve hot.

    Beans Sambhariya

  • 7/28/2019 Amaar Ranna


    Channel: FoodFood-Turban Tadka


    French beans cooked in a flavourful tempering with daalia.

    Cooking Time: 15-20 minutes

    Servings: 4

    Preparation Time: 10-15 minutes

    Category: Veg

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    0 0 0


    French beans,finely chopped 500 grams

    Oil 1 tablespoon

    Cumin seeds 1 teaspoon

    Asafoetida a pinch

    Green chillies,finely chopped 2

    Curry leaves 12-14

    Ginger,finely chopped 1 inch piece

    Garlic,finely chopped 6-8 cloves

    Roasted chana dal (dalia) 2 tablespoons

    Turmeric powder a pinch

    Red chilli powder 1/2 teaspoon

    Salt to taste
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    Fresh coriander leaves,finely chopped 1 cup

    Scraped coconut 1/2 cup

    Roasted peanuts 2 tablespoons

    MethodHeat oil in a non stick pan. Add cumin seeds and saut till fragrant. Add asafoetida, greenchillies, curry leaves, ginger and garlic and saut till golden.

    Add French beans and mix and cook for 2-3 minutes. Add daalia, turmeric powder, red chillipowder, salt, coconut, coriander leaves, roasted peanuts and mix well. Transfer into a servingbowl and serve hot.

    Bhare Baghare Tamatar

    Channel: FoodFood-Sanjeev Kapoor's Kitchen


    Ripe red tomatoes filled with creamy cheese filling and served with peanut gravy.

    Cooking Time: 20-30 minutes

    Servings: 4

    Preparation Time: 15-20 minutes

    Category: Veg

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    4 8 2


    Firm red tomatoes 8 medium

    Oil 2 1/2 tablespoons

    Mustard seeds 1/4 teaspoon
  • 7/28/2019 Amaar Ranna


    Cumin seeds 1/4 teaspoon

    Curry leaves 8

    Onions,sliced 2 medium

    Red capsicum,chopped 1/2 medium

    Grated cottage cheese (paneer) 1/2 cup

    Fresh coriander leaves,chopped2 teaspoons + for


    Green chillies,chopped 2

    Salt to taste

    Ginger paste 1 1/2 tablespoons

    Garlic paste 1 tablespoon

    Turmeric powder 1/2 teaspoon

    Coriander powder 2 teaspoons

    Roasted cumin powder 1/2 teaspoon

    Red chilli powder 1 teaspoon

    Peanut paste 4 tablespoons

    Tamarind pulp 1/4 cup

    MethodRemove eyes of tomatoes and blanch in warm water. Peel off skin and scoop out the seeds tomake cups. Heat oil in a non-stick pan. Add mustard seeds and cumin seeds and saut tillmustard seeds splutter. Add curry leaves and onions and saut for 2-3 minutes or till onions arebrowned. To make stuffing mix red capsicum and cottage cheese in a bowl. Add corianderleaves, green chillies and salt and mix well. Add a little water to onions and cook for 3-4minutes. Add ginger paste, garlic paste and cup of water and mix. Stuff the tomatoes with thecottage cheese mixture. Add turmeric powder, coriander powder, roasted cumin powder and redchilli powder to onions. Mix well and add some more water. Mix and cook till gravy thickens. Addpeanut paste, salt and tamarind pulp and mix well. Add a little water and mix. Place the stuffedtomatoes in the gravy and cover and cook on low heat for 10-12 minutes. Remove the tomatoes

    carefully and arrange them on a serving dish. Pour the gravy alongside the tomatoes and servehot garnished with a coriander sprig.

    Chatpata Aloo Chaat

    Channel: FoodFood-Turban Tadka

  • 7/28/2019 Amaar Ranna



    Potatoes turned into a chatpata snack.

    Cooking Time: 10-15 minutes

    Servings: 4

    Preparation Time: 10-12 minutes

    Category: Veg

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    0 1 0


    Potatoes,peeled and cut into cubes 4

    Oil to deep fry

    Kashmiri red chilli powder 1 tablespoon

    Sugar 1 cup

    Amchur powder 2 tablespoons

    Roasted cumin powder 1 teaspoon

    Black salt (kala namak) 1 teaspoon

    Dried ginger powder (soonth) 1 teaspoon

    Fennel seed (saunf) powder 1 teaspoon

    Salt to taste

    Chaat masala 2 pinches
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    Cut potatoes in big cubes and soak them in water.

    Heat sufficient oil in kadai.

    For the chutney put sugar in a non stick pan and add 1 cups water and bring it to a boil.Deep fry the potato cubes, a few at a time, till half done. Drain on an absorbent paper.

    When the sugar dissolves, add dried mango powder, Kashmiri red chilli powder, cumin powder,

    black salt, dried ginger powder, fennel powder and salt and stir well. Whisk well to avoid lumps.

    Set the chutney aside to cool.

    Drain on absorbent paper. Put each potato cube on a piece of cloth and press gently.

    Reheat the oil and deep fry the potato cubes again till they turn golden brown. Drain on

    absorbent paper.Transfer them into a large bowl and add 4-5 tbsps chutney and mix. Sprinkle a little chaat

    masala and mix thoroughly.

    Serve immediately in a drone sprinkled with a little more of the chutney and a little chaat


    Cheesewale Kabab

    Channel: FoodFood-Sanjeev Kapoor's Kitchen


    Tasty cheesy kababs a perfect starter!

    Cooking Time: 10-15 minutes

    Servings: 4

    Preparation Time: 3-4 hours

    Category: Non Veg

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  • 7/28/2019 Amaar Ranna


    12 3789 2


    Boneless chicken breasts,cut into inch



    Thick yogurt 2 tablespoons

    Ginger paste 2 teaspoons

    Garlic paste 2 teaspoons

    Green cardamom powder 1/2 teaspoon

    Nutmeg powder a pinch

    White pepper powder 1/4 teaspoon

    Green chillies,chopped 2

    Lemon juice 1 tablespoon

    Processed cheese,grated 1/2 cup

    Salt to taste

    Fresh cream 1/4 cup

    Fresh coriander leaves,chopped 1 tablespoon

    Butter 2 tablespoons

    Chaat masala 1 teaspoon


    Mix yogurt, ginger paste, garlic paste, green cardamom powder, nutmeg powder, white pepper

    powder, green chillies, lemon juice, cheese and salt well in a bowl. Add chicken pieces and mix

    well. Add fresh cream and mix well. Set aside to marinate for at least 1 hour or 2-4 hours.

    Add coriander leaves and mix well.

    Heat a gas oven tandoor. Place the chicken pieces on the perforated plate, cover and cook on

    high heat till the chicken is cooked and golden. Midway baste with butter.

    Transfer onto a serving plate, sprinkle chaat masala and serve hot.

    Chicken Chilli And Broccoli Stir-Fry

  • 7/28/2019 Amaar Ranna


    Channel: FoodFood-SK Kitchen - TeenPatti


    Chicken cubes and broccoli florets stir fried in spicy hoisin sauce

    Cooking Time: 15-20 minutes

    Servings: 4

    Preparation Time: 10-15 minutes

    Category: Non Veg

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    11 8 22


    Boneless chicken breasts 2

    Dried red chillies 5-6

    Broccoli 1 large

    Ginger 1 1/2 inch piece

    Garlic 10 cloves

    Oil 2 tablespoons

    Salt to taste

    Sugar 2 teaspoons

    Spring onion bulb 8-10

    Soy sauce 2 tablespoons
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    Cornflour/ corn starch 4 tablespoons

    Crushed red chillies 1 teaspoon

    Sesame oil (til oil) 4 tablespoons

    Hoisin sauce 1 tablespoon

    Sesame seeds (til),toasted 1 tablespoon


    Trim stems of the broccoli and slice them. Separate florets. Chop ginger and garlic in a chopper.

    Heat oil in a non-stick wok, add broccoli stems and saut for minute. Add broccoli florets, salt

    and 1 tsp sugar. Sprinkle a little water and cook for 2-3 minutes or till broccoli is cooked, but

    crunchy. Set aside in a plate. Slice spring onions bulbs. Cut chicken breasts into inch cubes

    and put in a bowl. Add half the chopped ginger-garlic, soy sauce, 3 tbsps cornflour, remaining

    sugar, tsp crushed red chillies, salt and 2 tbsps sesame oil and mix well. Set aside to

    marinate for 15 minutes. Heat remaining sesame oil in a non-stick wok. Deseed and break red

    chillies and add to the wok and saut for minute. Add spring onion bulbs, remaining chopped

    ginger-garlic and saut for 1 minute. Add marinated chicken and saut on high heat for 1

    minute. Sprinkle a little water and cook. Mix remaining cornflour in cup water. Add broccoli to

    the chicken and stir. Add hoisin sauce and mix. Add 1 cup water, remaining crushed red chillies,

    salt and cornflour mixture and mix. Cook till chicken is done. Sprinkle toasted sesame seeds

    and serve hot with steamed rice.