Yummy LUnch (BB house task)

[manobillii]

Chicken Tikka biryani...
Ingredients: ½ kilogram Boneless Chicken (cut into 4 cm cubes)
1 tbsp. Heavy Cream
A pinch of Saffron (Zaafran)
1 Onion (sliced)
1 tsp. Garlic Paste (Pisa Lehsan)
2 tbsp. Lemon Juice (Nimbu Arakh)
1 tsp. Salt
½ tsp. Black Peppers (Pisi Kaali Mirch) (grounded)
2 cups Basmati Rice
1 tsp. Salt
2 to 3 tbsp. Butter (Makhan)
2 Egg Yolks (beaten)
½ tsp. Black Pepper (Pisi Kaali Mirch) (Grounded)
1 tsp. Salt
½ tsp. Whole Black Peppercorns (Saabut Kaali Mirch)
Cherry Tomatoes

Method:

Mix the marinade ingredients with the chicken.
And set aside for 4 hours.
Mix the saffron with the cream.
Thread the chicken pieces onto a skewer.
Brush the pieces with some of the saffron-cream mixture.
Wash the rice and let it soak for 1 hour.
Then cook the rice with salt in 5 cups of boiling water then drain.
Mix the butter and beaten egg yolk and black pepper powder gently into the rice with a fork.
Then the rice back on low heat.
And let it cook for 4 to 5 minutes.
Grill the chicken in a medium-hot oven for 8 to 9 minutes, or until tender, basting with the rest of the saffron-cream mixture.
Then place rice on a platter And arrange chicken on skewers on top of the rice.
Then garnish with the peppercorns and whole cherry tomatoes and serve.


______________________________________________________-______________
Chicken tikka...
INGREDIENTS
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
4 teaspoons salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro
DIRECTIONS
In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
Preheat a grill for high heat.
Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

[manobillii]

aur janabbbbb aik surprizeeee.. sub ke liyeee...
hmmm yani sweett dish bhi saath banaiii maineee.... woh bhiii CAKEEEE agaya na moun main paniii sub ko milay gaaaaa...


Chocolate cake .
4 1/2 c Milk
3 oz Unsweetened chocolate
1/3 c Cornstarch
1/2 c Sugar
1/4 ts Salt
2 ts Vanilla extract
2 c Cookie crumbs*
1 ea Can cherry pie filling**

* Make cookie crumbs from vanilla wafers, shortbread, or chocolate
chip cookies.
** This should be a 20 oz can - reduced-calorie if available.

1. Put 4 cups of the milk into a large, heavy saucepan.
Add unsweetened chocolate (3 - 1 oz pieces).
Heat over moderate heat, watching carefully, until bubbles form on
milk around edges of pan - milk is then scalded. Remove from heat
and set aside.
2. Put cornstarch, sugar, salt and remaining 1/2 cup milk into a small
bowl. Use a whisk to stir mixture until all dry ingredients are
moistened and no lumps remain. Be sure mixture is well stirred
just before adding to hot milk.
3. Using a wire shisk, stir hot milk mixture in saucepan while gradually
adding cornstarch-milk mixture. Return saucepan to heat and cook
over moderately high heat, stirring constantly, until mixture begins
to boil. Boil 1 minute, stirring constantly.
4. Remove from heat and stir in vanilla. Spoon 1/3 of pudding into a
2 quart souffle dish or glass bowl. Top with 1/3 of cookie crumbs.
5. Set aside 1/2 cup cherry-pie filling.
6. Gently spoon half of remaining pie filling onto crumbs in bowl.
repeat layering with another third of chocolate pudding, crumbs,
the remaining pie filling and the remaining chocolate pudding.
7. Spoon remaining cookie crumbs around chocolate pudding to form a
border. Fill center with reserved 1/2 cup pie filling.
8. Refrigerate, covered, until pudding is well chilled. (5-6 hours)

[Mr. Lonely]

Wow Muun Main Paani Aagaya ...

[Mr. Lonely]

Friends As you all know that it is the Hot Season ...
So My Idea about Lunch is ...

Yogert aur Sugar Mixed kar ke Roti Se Eat ...

Coz Dahi is ... Cold and Good For Stomach ...hehe

[Mr. Lonely]

Hari Machli ...



Ingridents ..
4 lb Sole, flounder, rock cod, or any other white whole fish
8 cloves Garlic
3 Hot chilies (optional) (or cayenne)
1" piece Ginger
1 medium bunch Coriander
1 tablespoon Coriander seeds
1 teaspoon Brown sugar
1 teaspoon Turmeric
1/2 teaspoon Black mustard
1/2 teaspoon Fenugreek seeds
1 tablespoon Salt
1/2 cup Lemon juice
1/2 cup Vegetable oil
2 cup Chopped onion
1 cup Chopped tomato
1/2 teaspoon Garam Masala

Cooking Instructions

Preheat oven to 400 deg F. Wash and pat fish dry. Sprinkle 1 t salt inside and set aside. Blend garlic, chili, ginger, 1/2 the coriander, coriander seeds, brown sugar, turmeric, mustard seeds, fenugreek seeds, salt and lemon juice until it all becomes a smooth paste (Add some water if needed).

Fry onions until they are soft and golden brown. Add the blended Masala and cook until most of the liquid is gone, and it starts to leave the sides of the pan. Add the tomatoes and Garam Masala. Fry for 2 minutes more and remove.

Coat one side of fish, stuff 1 1/2 cups inside. Close opening, spread the rest of the Masala over it. Cover tightly and bake for about 25 minutes. Grill for 1-2 minutes in the broiler, and sprinkle on the remaining coriander. Serve.

[Mr. Lonely]

Fried Rice



Ingridents

2 eggs
1/8 teaspoon groung white pepper
1/4 cup soy sauce
4 cups cooked rice
4 scallions, chopped, including green ends
2 cups diced cooked pork, ham, chicken, shrimp, or any meat
1 slice ginger, minced
1 clove garlic, minced
1/4 cup sliced mushrooms (optional)
1/4 cup vegetable oi


Cooking Instructions

Put first four ingredients in a mixing bowl and stir slightly. The eggs should not be well beaten.

Heat wok or pan hot and dry. Add the oil. Brown the garlic and ginger slightly, then add the rice. Cook for 2-3 minutes, stirring to break up lumps and coat with oil.

Add the rest of the ingredients except the egg mixture.

Fry and stir constantly until thoroughly mixed.
Add the egg mixture while stirring the rice so it will cover as much of the ingredients in the pan as possible. Cook about 2 minutes, stirring constantly.

Serve while hot.

[lazyprincessk]

Mmmmm...yummmY ...
itnaaa tastyy recipes app sab ke paas....
sachii bohatt hi mouth wateringggg...
thanksss alottt for sharinggg...

well hum sabb eat ajj..except..lonely ji...app sirf khana dahi with paani
good for stomach u see..lol

[manobillii]

hmm lonely yeh sara khana tu sari dc dost kha gay humaray liye uch bacha hia nahi...

[Mr. Lonely]

Koi Masla Thori hai Dahi Main Sugar Daal Kar Roti Se Khaa laitay hain ....kabhi Gareebon ki Tarah bhi Ayaashi karo