Chicken Fry
6:27 PM - Posted by Lois Tryphena - 0 comments

Ingredients:

Chicken drumsticks -6
Onion thinly sliced -1 
Tomato  diced-1/2
Ginger garlic paste-2 tbsp
Chili powder -1tsp
Pepper powder-1/2 tsp
Coriander powder- 1tsp
Green chillies -4

Method:

  • Cook the chicken with little  water and 1/2 tsp of ginger garlic paste and a pinch turmeric powder for 10 minutes in a pot with the lid on
  • Heat oil in a pan and then add onions, green chillies 
  • Saute till the onions turn light brown after which add the tomato 
  • Add ginger garlic paste, and the curry powder
  • Pour the broth from the cooked chicken into the pan
  • Once the mixture comes to a boil add the chicken 
  • Cook well till the gravy is nice and dry
  • Add coriander leaves to garnish


Pineapple Kesari
2:22 PM - Posted by Lois Tryphena - 0 comments

Ingredients:

Rava (Sooji) -1 cup
Sugar- 1 cup
Freshly made Pineapple Juice - 2 cups
Pineapple (cut into small peices) -2 cups
Pineapple Essence - 1/2 tsp
Ghee
Cashew nuts and raisins
Cardamom powder-1/4 tsp
Yellow food colour

Method:

  • Fry the Rava (Sooji) in a pan for 3 minutes and cool it
  • Add pineapple juice to a large pan, add the food colour
  • When the juice comes to a boil lower the flame, add the essence and add rava while continuously stirring Tip: do not pour all the Rava at once, it will cause lumps
  • When the Rava is cooked add the sugar,pineapple and ghee stirring continuously
  • Turn off the flame when the ghee is coated
  • Add the cashew nuts and raisans fried in ghee


Gulab Jamun
1:04 PM - Posted by Lois Tryphena - 0 comments





Ingredients:

Homemade Milk Gova - 1 cup
Sugar -2 cups
Water -3 cups
Baking powder -1/2 tsp
All purpose flour - 1/4 cup

Method:
  • Make the gova using 3 Lt Whole milk till all the milk dries out which makes 1 cup of gova
  • Allow the gova to cool. Add the baking powder with the flour and mix well
  • Add the flour to the gova and knead it to a dough consistency
  • leave the dough in a container covered with a wet cloth for 2 hours
  • Make into balls and fry it in a very low flame. the jamuns should take at least 15 -20 min to turn light brown
  • Make the syrup by adding sugar and water and boil it, add the cardamom powder
  • Add the jamuns to the hot syrup, the syrup must be hot while adding the jamuns
  • cool it and serve


Chicken briyani
12:42 PM - Posted by Lois Tryphena - 0 comments

Ingredients:

Basmathi Rice - 2 1/2 cups
chicken - 1 1/2 lb
Ginger Garlic paste -75 gms (for best results use homemade ginger garlic paste)
Mint - 1 bunch
Cilantro -1/2 bunch
Tomato (canned) - 150gms
Green Chillies - 6
Onions - 400 gms
Lime - 1 tbsp
Yogurt - 2tbsp
Whole garam masala
Chili powder - 2 tsp
coriander powder -1 tsp
Salt as per taste
pressure cooker - 5 Lr

For the Masala:
Onion -1 small
Tomato - 1tbsp
Green chillies - 2
Cumin seeds - tbsp
Grind the masala into a fine paste
Method:
  • Wash the chicken and marinate with curd, 1tsp chili powder and salt for 1 hour.
  • Soak the rice in water for 5 min, and stain the rice by leaving it in the strainer for 20 min
  • Heat the pressure cooker add oil, when the oil is hot add the whole garam masala
  • Add the onions and slitted green chillies and saute it till the onion is cooked well then add the ground masala.
  • Add tomatoes and cook for 5 min, then add ginger garlic paste can saute for 2 min.
  • Add chopped mint and cilantro leaves, add the marinated lamb, salt
  • Pour 1 cup of water and cook in the cooker for 5 min in medium to low flame
  • Open the pressure cooker when the pressure is released
Tip: The ratio of rice to water is 1:2, I have used 21/2 cups of rice so I need 5 cups of water. I have already added 1 cup of water to cook the chicken and the chicken gives out broth from the bones so there will be more than 1 cup of broth. Drain all the broth in a separate bowl and measure the broth Eg: if there is 2 cups of broth add 3 cups of water to make total of 5 cups
  • Pour the 5 cups of (water and broth) in the pressure cooker and wait till its boiled well
  • Add the rice to the boiling broth, lower the flame
  • Add lime, chili powder, coriander powder
  • salt as per your taste
  • close the cooker add the weight when the steam comes, and cook for 5 min or wait for 2 whistles and switch of the flame
  • leave the Briyani in the cooker for 10 min, till all the steam is released
  • pour the Briyani in a large container add 1 teaspoon of ghee and mix well and its good to go


Potato fry
7:49 AM - Posted by Lois Tryphena - 0 comments


Ingredients:

Potato 1/2 lb
Chilie powder -1tsp
Pepper 1/8 tsp
Oil - 1-2 tbsp
Mustard 1.4 tsp
Salt

Method:

  • Peel and boil the potatoes until tender
  • Add oil in a pan add mustard when it splutters add the boiled potatoes
  • Add salt chilie powder, pepper powder and fry well


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