Creamy Fruit Trifle Recipe
Ingredients:
4 slice Bread
2 cup Milk
1/4 cup Sugar
1/2 tsp Cardamom powder
1 tbsp Almonds (chopped)
1 tbsp Pistachio (chopped)
1 tbsp Cashew (chopped)
3/4 cup Jelly powder (strawberry)
3/4 cup Jelly powder (banana)
Water as required
1 & 1/2 cup Jelly (strawberry prepared)
1 ½ cup Jelly (banana prepared)
1 ½ cup Whipped cream
1 cup Banana (chopped)
1 cup Apple (diced)
1 cup Mango (diced)
1/2 cup Cherries
1 cup Cocktail
1/4 cup Sugar
Directions:
Take bread slices and remove their edges, crumble the slices finely.
Bring milk to boil in a pan, add crumbled bread slices and cook until bread absorb the milk.
Add sugar, cardamom powder and crushed nuts. Mix well and set aside.
Boil 1 1/2 cup of water in two pans and make strawberry and banana jelly. Bring it to room temperature and keep it aside to settle down.
Add heavy whipping cream in a large bowl. Beat the cream using beater until fluffy.
Add sugar and fruits in it. Fold the fruits into the whipping cream and set aside.
Take a serving tray, pour and spread a layer of bread mixture evenly.
Make the second layer with strawberry jelly.
Make the third layer of fruits whipped in cream.
Make the fourth layer of green jelly.
Strain the cocktail juice in a bowl and spread the cocktail over the top in the dish.
Decorate it with cherries.
Rest it in refrigerator until totally chilled and set.
Your fruit trifle is ready to serve.
Preparation Time:50 minutes Cooking Time:25 minutes Serve:6-8 persons Tandoori Chicken Biryani
Ingredients for chicken marination
800g Chicken
1 cup Yogurt
2 tbsp Oil
3 tbsp Lemon juice
1/4 tsp Red food color
Salt to taste
2 tbsp Red chili powder
1 tsp Garam masala
1 & 1/2 tbsp Red chili flakes
1 & 1/2 tsp Cumin seeds
1 & 1/2 tsp Coriander powder
2 tbsp Ginger garlic paste
1/4 tsp Carom seeds
Ingredients for Biryani:
2 cups Rice (soaked)
1 cup Tomato puree
1 tbsp Whole spices
1/2 cup Oil
2-3 Green chilies (chopped)
1/2 cup Onion (chopped)
1 tsp Cumin seeds
1 tbsp Ginger garlic paste
1/2 cup Yogurt
Salt to taste
1 tbsp Red chili powder
1 tbsp Garam masala powder
1 tbsp Coriander powder
8-7 Dried plums
1/4 tsp Red food color
Ingredients for garnish:
Tomatoes chopped (as required)
Ginger julienne (as required)
Coriander fresh chopped (as required)
Mint fresh chopped (as required)
Lemon slices (as required)
Directions:
In a bowl mix salt, lemon juice, yogurt, ginger garlic paste, red chili powder, chili flakes, garam masala powder, cumin seeds, coriander powder, carom seeds and food color.
Mix well and marinate chicken in it for 4 to 6 hours or overnight.
Cook chicken on charcoal until 80% coked and keep aside.
In a separate pan add water, salt, oil, whole spices and boil rice until 80% done.
In another pan heat oil, add onion, cumin seeds, green chilies and cook until light golden brown.
Add yogurt, ginger garlic paste, tomato puree, salt, red chili powder, coriander powder, garam masala and cook for 5 to 7 minutes.
Add plums, cooked chicken, garnish and mix well. Make layers of rice, chicken, garnish, then drizzle food color on top.
Let it simmer on medium low flame for 12 to 15 minutes. Your biryani is ready to serve.
Preparation Time:20 minutes Cooking Time:1 hour Serve:4-5 persons Easy Mutton Korma Recipe
Korma Masala mix Ingredients:
7 Green Cardamom
3 Black cardamom
3 Cinnamon sticks
7 Cloves
12 Black pepper
Salt to taste
1 tbsp Red chili powder (Daighi)
1 tbsp Red chili powder
1 tsp Nutmeg
1 tbsp Mace
2 tbsp Coriander seeds
2 tbsp Fennel seeds
1 tbsp Cumin seeds
1 tsp Turmeric
2 Bay leaf
4 Black cardamom
6 Green cardamom
8 Black pepper
5 Cloves
Mutton Korma:
700g Mutton
2 tbsp Korma masala mix
2 & 1/2 tbsp Onion paste
1 cup Yogurt
1/2 cup Oil
Salt to taste
Directions:
To make korma masala mix:
Grind green cardamom, black pepper, black cardamom, cinnamon, cloves, salt, red chili powder (daighi), red chili powder, nutmeg, mace, coriander seeds, fennel seeds, cumin seeds and turmeric.
Then add black cardamom, bay leaf, green cardamom, black pepper and cloves in grinded masala and mix well. Fry onion until golden brown and then make paste of it.
In a pan heat oil, add mutton, ginger garlic paste and cook for 2 minutes.
Then add salt, yogurt, and korma masala mix in it.
Add one glass of hot water in it and mix well.
Let it cook on low flame for 30 minutes.
When meat gets tender, cook it well and add onion paste in it.
Cook it for some more time then add half cup water in it.
Cook it on low flame for 2 to 3 minutes.
Garnish it with coriander leaves and your dish is ready to serve.
Preparation Time:20 minutes Cooking Time:30 minutes Serve:4 persons Sheer Khurma with Homemade Recipe
Ingredients of sheer khurma mix:
1 cup Vermicelli
1/4 cup Dried dates (crushed)
1/4 cup Almonds (crushed)
1/4 cup Pistachio (crushed)
1/4 cup Coconut (crushed)
2 tbsp Green cardamom
1 pinch Saffron
2 cup Sugar
Ingredients of sheer khurma:
4 cup Milk
3 tbsp Sugar
1 cup Sheer khurma mix
Directions of Sheer Khurma Mix:
In a frying pan add crushed vermicelli, dried dates, almonds, pistachio, coconut, green cardamom and cook for 2 minutes.
In a bowl add cooked ingredients, mix saffron and sugar in it.
Store it in an air tight jar for up to 6 months.
Directions of Sheer Khurma:
In a pan boil milk.
Add sheer khurma mix and sugar in it.
Cook it for 5 to 7 minutes.
Let it cool, garnish with almonds and serve.
Preparation Time:25 minutes Cooking Time:15 minutes Serve:3-4 persons Hyderabadi Chicken 65 Biryani Recipe
Ingredients:
1/2 kg Chicken Boneless Cube
Ginger Garlic Paste 1 tbsp
Red Chili Powder 1tsp
Turmeric Powder 1tsp
Cumin Powder 1/2 tsp
Coriander Powder 1/2 tsp
Yogurt 3 tbsp
Agg 1
Salt to taste
Yellow Food Color
Corn Flour 3 tbsp
Oil 2 tbsp
Frosting Chicken:
Prepared Fried Chicken
Tomato Ketchup 1/2 Cup
Green Chilies 1 tsp
Curry Leaves Chopped 1 tbsp
Oil 2 tbsp
Lemon Juice 1 tbsp
Red Chili Sauce 2 tbsp
Ingredients Biryani Masala:
Bay Leaf 1
Cinnamon Stick Half Inch
Black Cloves 6-7
Onion Chopped 1 cup
Ginger garlic 1 tbsp
Salt to taste
Tomatoes 1 cup
Red Chili Powder 1 tbsp
Coriander Powder 1 tsp
Cumin 1 tsp
Turmeric 1 tsp
Yogurt 1 cup
Whole Spice Powder 1 tsp
Rice Ingredients:
Rice 2 cup
Cinnamon Stich Half Inch
Cloves 6-7
Oil 2 tbsp
Salt to taste
Bay Leaf 1
Directions:
Marinate the chicken, keep it aside for 15-20 minutes ,then deep fry until golden brown and take it off.
Now in a pan add oil, green chilies, curry leaves and sauté for 1-2 minutes, then all add ingredients and toss the chicken.
Directions for Gravy:
In a pan add oil, bay leaf, cinnamon, ginger garlic and sauté , then add onion and until translucent.
Now add tomatoes, red chili powder, turmeric, cumin, coriander and coo for 6-8 minutes.
Add water as required and cook until water dries, then add cooked chicken and save half of the chicken for layering.
Now add yogurt and mix garam masala.
Directions for Rice:
In a pan add water when it boils add cinnamon stick, cloves, oil, salt , bay leaf and rice, when 80-85% done then strain the rice.
Directions For Layering:
Take a matka add prepared Biryani Masala on the bottom then add rice, remaining Biryani masala with chicken, fry onions, green coriander and green chilies.
Now top up with the remaining rice, chicken 65 that we have keep it aside for topping.
Add food color, fry onions, green chilies, green coriander and cover it with the foil paper, Now place on the coal for 10-15 minutes.
Preparation Time:15-20 minutes Cooking Time:40-45 minutes Serve:3-4 persons chicken malai kabab
Ingredients for kabab:
1kg Chicken mince
2 & 1/2 tbsp Ginger garlic paste
2 tbsp White pepper powder
1 tbsp Green chili paste
1 tbsp Mint
1 tbsp Green coriander
1 tsp Cumin powder
1 tsp Coriander powder
3 tbsp Khoya
Salt to taste
250g Fat
200g Mozzarella cheese
3 tbsp Cashew nut paste
Ingredients for gravy:
3 tbsp Oil
1/2 cup Milk
1/2 cup Yogurt
3 tbsp Cream
1 tbsp Ginger garlic paste
1 tbsp Cashew nut paste
1 tbsp Almond paste
1 tbsp White pepper powder
1/2 cup Onion (chopped)
1 tbsp Cumin seeds
Directions for kabab:
In a bowl add chicken mince, fat, salt, white pepper, ginger garlic paste, green chili paste, cumin powder, coriander powder, khoya and cashew nut paste.
Mix all these ingredients well and keep in refrigerator for 2 hours.
In last add mozzarella cheese and mix well again. Take skewers and thread kabab on them.
Cook on charcoal until fully cooked.
Directions for gravy:
In a pan heat oil, add onion, ginger garlic paste, cumin seeds and cook until translucent.
Then add salt, yogurt, cashew nut paste, and cook for 5 minutes.
Then add milk, prepared kabab cover and cook for 5 more minutes.
In last add cream mix well and your dish is ready.
Preparation Time:20 minutes Cooking Time:40 minutes Serve:5-6 persons Kaddu Ka Halwa Recipe
Ingredients:
2 kg Pumpkin
1 & 1/2 cup Sugar
1/2 kg Milk
1 cup Khoya
Almond as required
Coconut as required
Pistachio as required
1 cup Desi ghee
6 Green cardamoms
Directions:
Peal and shred pumpkin and set aside.
In a pan add shredded pumpkin, cardamoms and cook until tender.
Add sugar and cook until sugar melts.
Then add milk and cook till milk dry. Then add desi ghee and cook properly for 5 to 10 minutes.
Then add khoya, coconut, almonds and pistachio. Mix well and serve hot.
Preparation Time:15 minutes Cooking Time:30 minutes Serve:5-6 persons White Biryani Recipe
Ingredients for stock:
800g Chicken
1/4 cup Onion (sliced)
1 tbsp Ginger (cubes)
4 Green cardamoms
4 Black cardamoms
4 Star anises
1 tbsp Cumin seeds
1 tsp Black peppercorn
2 Bay leaves
Ingredients for gravy:
1/2 cup Onion (sliced)
2 tbsp Oil
1 cup Yogurt
1 tbsp Ginger garlic paste
1 tsp Cumin seeds
1 tsp Coriander powder
1 tbsp White pepper powder
Salt to taste
2-3 Green chilies 1 tsp Cumin powder
Ingredients for assembling:
1 cup Rice (boiled)
2 tbsp Coriander (chopped)
1/2 cup Stock
Directions:
In a pan add 2 cups water, chicken, boil it and remove them skim.
Then add green cardamom, black cardamom, star anise, cumin seeds, black pepper, bay leaf, onion, ginger and cook on low flame for 15 minutes.
Your stock is ready, strain and set aside.
In a pan heat oil add onion, cumin seeds, green chilies, ginger garlic paste and sauté for a minute.
Then add chicken, yogurt, coriander powder, cumin powder, white pepper, salt and cook for 5 to 7 minutes. Your gravy is ready.
Then in a pan layer gravy, boiled rice and repeat the layers.
Add half cup chicken stock, sprinkle coriander on top and let it simmer for 10 to 12 miutes.
Your biryani is ready to serve.
Preparation Time:15 minutes Cooking Time:1 hour Serve:4-5 persons Butter chicken tikka
Ingredients for marination:
1/2 kg Chicken boneless (cubes)
2 tbsp Butter (melted)
1/4 cup Yogurt
2 tbsp Tomato ketchup
1 tbsp Cashew paste
1 tsp Fenugreek (dried)
1/2 tsp Garam masala
2 tbsp Cream
1 tsp Red chili powder
1 tsp Turmeric
1/2 tsp Coriander powder
1/2 tsp Cumin powder
1 tbsp Ginger garlic paste
Salt to taste
Ingredients for sauce:
1 tbsp Butter
1 cup Leftover marination
1 tbsp Chili garlic sauce
1/2 tbsp Tabasco sauce
Directions for skewers:
In a bowl mix chicken cubes, butter, yogurt, tomato ketchup, cashew paste, fenugreek, garam masala, cream, red chili powder, turmeric, coriander powder, cumin powder, ginger garlic paste and salt.
Marinate for 1 to 2 hours, take wooden skewers and thread chicken cubes on them.
Grease a grill pan, place wooden skewers on top and cook chicken skewers each side for 5 to 7 minutes.
Take a pan melt butter, add leftover marination, chili sauce, tobacco and cook for 5 to 6 minutes.
Your sauce is ready. Drizzle on prepared skewer and serve.
Preparation time: 10-15 minutes
Cooking time: 20-25 minutes
Serving: 3-4 persons