Whatever the
situation we are in now we need to stay strong and stay together. This pandemic
has given us lots of opportunities along with some major drawbacks. Still we
will have to deal with it for our better future. In these present days there
are loads of negativities around us and those make us depressed so as my blog
is always help you to cheer up that is the reason I will be talking about
different thing which can help us to pass the time in a cheerful way and which
can also content the stomachs of the foodies like me out there.
Recently
during the lockdown period I have come across most of the people have become
quite active in terms of cooking and so are we. Though I have planned quite a few things for you
guys but let those be lined up till the time everything will get sort. As of
now today in this blog I am going to go little bit off track by sharing with
you few recipes that you can try at home and serve yourself along with your
family. I am not a good cook though but let me tell you all are tried and
tasted. So, you are safe. 😋
After
thinking like anything we
have listed down six recipes which are basically a combination of a three-course
meal for you guys. yooohooo ✌. Hope you will love it. I am not aware of
most of the cooking languages, kindly bear with me. 😅
Cajun Spice Potato Barbeque Nation
Special (Starter 1)
Whenever we
visit BBQ Nation, I do not know how many of you tasted it but they always
provide a starter which is veg and they call it Cajun potato. When I tasted it
for the first time, I liked it very much and then only decided to try to make
it at home. So, here we go
Ingredients
- · Baby potatoes- 20pcs
- · Cornstarch- 4 tbsp
- · Flour- 2tbsp
Cajun spices
- · Mayonnaise- ¾ cup
- · Chilli Flakes- 1tsp
- · Mixed herbs-1/2tsp
- · Onion powder – 1 tsp
- · Garlic Powder- 2 tsp
- · Salt- ½ tsp
- · Black Pepper- ½ tsp
- · Paprika- 2 tsp
- · Milk- ½ cup (For the Consistency)
- · Lemon- ½
How to Make: First you will have to boil 20 potatoes,
adding a pinch of Salt in the water. After boiling the potatoes let it cool
down. Then take out those potatoes and smash each one of them with the help of
your palm (you can take regular size potatoes if you want, then you will have
to cut those into quarter). This will take a bit of time as the shape of the
potatoes should be round and equal.
For frying
the potatoes in a mixing bowl add 4 tbsp of cornstarch and 2 tbsp of flour and
make it not so thick batter. Then dip the potatoes into it and shallow fry it
in a pan with a medium flame. You will have to fry it until the colour of the
potatoes turn into beautiful golden colour.
Then we will
have to make the Cajun spices. for making it in a bowl take mayonnaise, Chilli
flakes, mixed herbs, onion powder, garlic powder, salt as per your taste, black
pepper, paprika (in quantities that are already mentioned) and mix it well. If
you don’t have paprika at your home you can use regular chili powder. After
mixing it well add the milk (quantity as mentioned) to make a sauce like
consistency. Now squeeze half lemon into it for that sourness in taste. And you
are done with Cajun Spices.
Keep the
potatoes in plate and pour the Cajun spices onto it. Sprinkle onions nicely cut
and coriander(optional) on top of it. Now you can serve your guests and take
the compliments.
Crispy Rava Fingers (Starter 2)
As per I
have promised I will give you the recipes of three course meal, I have decided
to give you also few options so that you can try any one of those or all. This
starter is one of easiest along with the tastiest ones. It’s a must try.
· Ingredients
- · Water – 1 cup
- · Refined oil- ½ tbsp
- · Rava/Sooji- ½ cup
- · Potato(medium size)- 2
- · Ginger garlic paste- ½ tbsp
- · Salt – 2 tbsp
- · Chilli Flakes- 1 tsp
- · Black Pepper powder- ½ tbsp
- · Chopped green chilli
- · Chopped coriander
How to Make: Take
a pan, add 1 cup of water in it and then add half table spoon oil. After that
add half cup of Rava or Sooji. Boil it until the rava gets dry. Take the rava
into a bowl. After that smash two medium size boiled potatoes and mix it with
the rava. Then add salt as per your taste, half tbsp of black pepper,1 tsp of
chilli flakes, ½ tbsp of ginger garlic paste, chopped green chilli and
coriander(optional) into it. Then mix all the things well and make a dough.
Take little bit of oil in your palm and take small portion of the dough and try
to shape it like a finger. When you are done with making the fingers from the
dough, take a wide pan, add sufficient oil for deep frying, drop those fingers
into hot oil and fry it until the colour changes into golden brown. Your Crispy
Rava Fingers are ready, Serve with tomato or Chilli sauce.
Chicken Biriyani (Main Course)
Now this one
doesn’t require any introduction as Biriyani is not any more a food it has
become an emotion. So it has to be included in the list. And here we are with
the easiest recipe to recreate the memory again with same emotion. But it takes
a bit of your time but I think its worth of it. Isn’t it? Let’s start,
Ingredients
- · Basmati Rice – 700gm
- · Chicken- 600gm
- · Curd -100gm
- · Ginger paste- 1tbsp
- · Onion paste – 2tbsp
- · Garlic paste -1tbsp
- · Biriyani Masala- 1pckt(18 Rs)
- · Refined Oil – 200ml
- · Potato – 4pcs
- · Garam Masala(Not in Dust)- 2tbsp
- · Bay leaves – 2 pcs
For Colouring and Flavour
- · Milk – 1 cup
- · Kamdhenu(easily available) – 1tsp
- · Kewra Water- 1tbsp
- · Rose Water -1tbsp
- · Mitha Attar – 2drops
- · Ghee – 1tbsp
How To Make: First you will have to wash the basmati rice
and let it soak in the water for 30 mins.
Then start
marinating the chicken. To marinate it use ginger, garlic and onion paste as
already mentioned and along with that use 100 gm curd. Pour half of the packet
of biriyani masala over it and mix it well, keep it for 1hr.
In that time
cut those potatoes into 2 pcs each and boil it after adding required salt and a
pinch of Kamdhenu Colour to it. Make it half boil as you will have to sauté it
into oil for few minutes afterwards and you are done with the potatoes of the
biriyani.
Then in a
pot you’ll have to put enough amount of water, add salt, garam masala (not in
dust) and let the water boil. When the water starts getting boiled just put all
the rice which you have kept to soak in the water.
After 7 to
10 mins you will be done with the rice. Take it off from the gas and use a pot
to drain out all the water from the rice and keep it like that.
Next, in a
kadai put 100ml of Refined oil and add bay leaves and cardamom, cloves in the
oil and put the marinated chicken into it, use Kashmiri mirch powder according
to your taste, Saute it for 2 minutes and then cover with a lid, let the
chicken to be cooked in a medium flame. After the chicken gets tender take off
the chicken along with the gravy in it.
Then in a
pot first put rice and then pour 1 tbsp of ghee over it and then put all the
chicken along with the gravy and then again put half of the cooked rice. Then
keep the potatoes and sprinkle the rest quantity of the biriyani masala and
pour all the cooked rice.
Besides that take a cup of milk, put 1 tbsp of
Kewra, Rose water of each quantity into it. Add Kamdhenu colour and two drops
of mitha attar. Mix it well and pour it down over the rice and cover it with a
lid, seal the outer side of the lid with the help of wheat flour. Turn on the
gas and keep the pot full of everything onto it in low medium flame for 10
mins. And in this way you are done with the simple yet tasty chicken Biriyani.
Murgh Kali Mirch (Side Dish)
Though it’s
not the apt side dish to try it with your biriyani still you can have it and
also you can keep it for the dinner so that you can have it with butter naan or
normal paratha. So let’s get started,
Ingredients
- · Chicken – 500gm
- · Curd – 250gm
- · Milk Cream- 100gm
- · Ginger garlic paste – 1tbsp
- · Black Pepper – 1tsp
- · Chilli Flakes – ½ tsp
- · Salt – ½ tsp
- · Oil- 50ml
Italian White Sauce Pasta (Main
Course 2)
All of you
must be thinking why the hell someone would consider pasta as the main course.
But according to the little bit idea that I am having I know pasta is
considered as one of the main courses in many parts of the world. And for me I
can say that I just love Italian style of white sauce pasta. Nowadays maximum
restaurants are having this food item in their menus. Here we are going to make
that and try to make it as yummy as the restaurant offers. Here we go,
Ingredients
For boiling the Pasta:
· Water - 3 cup
· Oil - 1tsp
· Salt -1tsp
· Pasta - 2 cup
For Further proceedings:
· Oil – 2 tsp
· Chopped garlic
· Capsicum (Red, Yellow,& Green)
· Salt – 1tsp
For White Sauce:
· Butter – 4tbsp
· Flour -4 tbsp
· Milk – 1 & ½ cup
· Salt – 1 tsp
· Chilli Flakes – 1tsp
· Oregano – 1tsp
. Black Pepper – ½ tsp
How To Make: Take a Saucepan with 3 cups of water
add one tsp of oil and one tsp of salt. Boil the water and after 2 minutes add
the pasta into it and let it boil until the pasta becomes soft but make sure it
shouldn’t be that much tender so that it can be broken into pieces.
Then take
another pan and add 2 tsp oil, chopped garlic and chopped capsicum (1 cup
approx.) and 1 tsp of salt and fry it in the medium flame till the vegetables
get soften.
Now it’s time for making white sauce, Take the
saucepan add 4 tbsp of butter, 4 tbsp of flour, mix it well and make sure there
shouldn’t be any lumps. After that add one and half cup of milk periodically
and keep mixing it. Then you can add grated cheese if you want. Next add a
pinch of salt, 1tsp of chilli flakes, 1 tsp of oregano, ½ tsp of black pepper
powder and mix it well. Then add the fried capsicum and boiled pasta into the
creamy white sauce, mix everything well and you are ready to serve your
appetite along with your families’.
Phirni (Dessert 1)
Whoever is
reading this blog right now I know they must be thinking that after having so
much yummy food “ ek sweet dish toh banta hain”(One Sweet dish is a must need).This
dessert is originated from Indian sub continent only and we have come up with
an easy recipe.
Ingredients
- · Basmati Rice – 150 gms
- · Fat milk – 2ltrs
- · Sugar – 150 gms
- · Cardamom Powder – ½ tsp
- · Saffron – Pinch of
- · Salt – Pinch of
How to Make: First wash and soak the rice in water and spread it over a
plate and wait until it gets dry. After that grind it into short pulses. Don’t
make it too fine. Transfer the rice flour into a bowl and add 1 and ½ cup of
milk and mix it well. Next take a wide saucepan and pour the rest of the milk
and let it boil. Then add a pinch of
salt and 1 pinch of saffron (Keshar) for flavour and colour. We will have to
boil the milk till it becomes half and will have to stir it continuously. Then
add the rice flour mixture into it and mix it well. Add sugar when the rice is
fully cooked. Then add cardamom powder. Mix it well and when it becomes thick
like honey then the tastiest Phirni is ready to feed your stomach.
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