Missi Roti Recipie

 Missi Roti Recipie

This is one of the very simple missi roti recipes and uses besan and whole wheat flour for making very nutritious and tasteful Indian flatbread.

Ingredients:
1 cup besan / gram flour
1 cup whole wheat flour
1-2 Green chilies, finely chopped
1-2 tsp, finely chopped fresh coriander leaves
1 tsp ajwain (Carom Seeds)
1 tsp cumin seeds
Half tsp. Turmeric Powder
To taste: salt
Just enough: Water
ghee or Oil for Roasting
Step 1: Mix Flours.

Mix besan and whole wheat flour in a large bowl.
Add Spices and Herbs:

Chop green chilies, coriander leaves, ajwain, cumin seeds, turmeric powder, and salt. Mix well.
Knead the Dough:

Gradually add water to the flour mixture and knead it soft, pliable dough. Rest for about 15-20 minutes.
Divide the Dough:

When rested, divide the dough into small balls about the size of a golf ball.
Roll the Roti:

Take a rolling surface and dust it with some flour. Take each ball and flatten it with hands. Gently roll out to a circle of approximately 6-7 inches in diameter.
Cook the Roti:

Heat up a tava or a non-stick pan in medium heat. Once the pan is hot, keep the rolled roti placed on the pan.
The time taken for cooking in both sides is around one to two minutes, by which small bubbles start popping. Flip it over and fry the other side for about one minute.
Grease with a little ghee or oil on both sides and cook until golden brown by pressing gently with a spatula.

Serve:

Take it out from the pan and serve hot with yogurt, pickles, or your favorite curry.
Enjoy your delicious Missi Roti!

Nihari Recipe and Cooking Method

                 Nihari Recipe and Cooking Method

Nihari is traditionally made of beef or lamb, as well as a slow-cooked stew, full of strong flavors. Here's a simple recipe to make nihari at home:.

Ingredients
For the meat
1 kg beef or lamb preferably shank or neck
4 tablespoons of ghee or oil
2 large onions, thinly sliced
1 tablespoon ginger-garlic paste
4-5 cups water
To taste, salt
For the Nihari Spice Mix:

2 tablespoons nihari spice mix or a combination of coriander powder, cumin powder, and garam masala
1 tsp Red chilli powder as required
1/2 tsp turmeric powder
To Garnish:

Fresh coriander leaves, chopped
Ginger, julienned
Lemon wedges
Green chilies, chopped
Cooking Technique
Boil the Onions:

Then, heat ghee or oil in a large pot over medium heat.
Now add the chopped onions and sauté until they turn golden brown.
Add meat and spices:

Add the ginger-garlic paste and sauté for one minute.
Add the pieces of meat with the salt and the nihari spice mix. Stir well to coat the meat with the spices.

Slow Cooker:

Add the water and make it come to a boil.

Simmer at low heat, covered, and let it cook for almost 4 to 6 hours. The more it is cooked, the softer it will be. In pressure cookers, you can have it cooked at about 1 to 1.5 hours in case you need to rush.

Adjust Consistency: Check the consistency of the gravy; if it is too thin, uncover and cook for a while to thicken it up, or if it is too thick, then add a little water. 

Garnish and Serve: Once the meat is tender, turn off the heat. Serve with chopped coriander, ginger juliennes, lemon wedges, and green chilies. Serving Suggestions Nihari should be served hot with naan, parathas, or steamed rice. Your deliciously homemade nihari is ready now!

Chicken Roll Recipie and Cooking method

                     Chicken Roll Recipie and Cooking method

Sure! Here is an easy Chicken Rolls recipe with ingredients and cooking method.

Chicken Roll Recipe
Ingredients
For the Filling:
2 cups cooked chicken, shredded, grilled or boiled
1 small onion, finely chopped
1. One chopped bell pepper, any color
1-2 green chilies, finely chopped (according to taste).
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1 teaspoon cumin powder
1 tsp paprika or red chili powder
Season with salt and pepper
Cooking oil, 2 tablespoons
2 tablespoons chopped fresh cilantro (optional)
For the Rolls:

4-6 large tortillas or parathas
1 cup lettuce leaves (optional)
½ cup grated cheese, if desired
Your preference for sauce or dressing may be mayonnaise, ranch, or some hot sauce.
Stewing Method
Prepare the filling:

Put the oil in a pan over medium heat.
Add the onions and saut till translucent.
Add the garlic, ginger and green chilies; cook for a minute.
Add bell peppers and stir in. Cook until soft.
Add shredded chicken, cumin, paprika, salt, and pepper. Stir well and cook for 5 minutes till the mixture is heated through.
Add in the cilantro, if using, stir well. Let cool to room temperature.
Assemble the Rolls:

Lay down a tortilla or paratha on a clean surface.
Fill the middle of it with some chicken filling.
Add lettuce and cheese if desired.
Pour in your preferred sauce.
Fold the sides over the filling in and then roll it up tightly starting from the bottom end. Pan-fry the Rolls:

If you like them crispy, put a little oil in a pan and warm it over medium heat.

Place the rolls seam side down in the skillet. Cook for 2-3 minutes on each side, till golden brown and crispy. Alternatively, wrap them in foil and bake about 10-15 minutes in an oven heated to 350°F (175°C). Serve: Cut the rolls in half. Serve warm, with additional sauce on the side. Enjoy your yummy chicken rolls!

Larb Gai recipie and cooking method

Larb Gai  Recipie and cooking method

 A tasty dish from Thailand, Larb Gai is created using minced chicken mixed with herbs, spices, and lime juice. Here's a simple recipe to make it at home:

Ingredients
For the Larb:
1 pound/450 g ground chicken
2 tbsps toasted and pounded jasmine rice
2 tablespoons fish sauce
2 tbsp fresh lime juice
1 tsp sugar or palm sugar
1 tsp chili flakes - to taste
1/4 cup shallots sliced thinly
1/2 cup fresh mint leaves, chopped
1/2 cup chopped cilantro
2 green onions, sliced
For Serving:

Lettuce leaves, for wrapping
More lime wedges
Optional: Sliced cucumber or veggies
Cooking Method
Make the Toasted Rice:

Dry skillet over medium heat, toast the jasmine rice until golden brown. Let cool, and then grind to a coarse powder in a mortar or a spice grinder. Set aside for now.
Cook the Chicken

Put the ground chicken in a pan over medium heat. Continue to cook it for about 5-7 minutes, breaking it with a spatula until cooked through. Mix the Dressing:

Stir the fish sauce, lime juice, sugar, and chili flakes together in a bowl until the sugar dissolves.

Combine Ingredients:

Cook the chicken completely, take it out of the heat, and let it cool to room temperature. In a large bowl, combine chicken, shallots, toasted rice powder, mint, cilantro, and green onions.

Prepare the Salad: Pour that dressing over the chicken mixture, and toss everything together until just combined. Taste, and adjust seasoning as needed. Serve: Serve with fresh lettuce leaves to wrap Larb Gai. It has also been served with additional lime wedges and fresh vegetables on the side for serving. Enjoy your tasty homemade Larb Gai!

Halwa poori recipie and cooking method

 Halwa poori recipie and cooking method

Here's a super-delicious recipe for making an Indian breakfast: Halwa Puri.

Ingredients
For the Halwa:
1 cup semolina (sooji)
1 cup sugar
1/2 cup ghee (clarified butter)
3 cups water
1/4 teaspoon cardamom powder
1/4 cup chopped nuts: Cashews, Almonds
1/4 cup raisins
For the Poori:
2 cups all-purpose flour or maida
1/2 teaspoon salt
1 tbsp oil
As needed Water
Vegetable oil for frying.
Cooking Skill
Make the Halwa:

Roasting semolina. Put ghee in a pan over medium heat. When hot, put in the semolina and roast until it is golden brown and fragrant. Constant stirring is necessary otherwise it burns.

Add in Water: Add water, stir constantly while avoiding lumps from forming.

Add sugar: Add sugar into which water has been absorbed then mix it well. Then cook for a few minutes till sugar is dissolved.

Add cardamom powder, nuts and raisins. Mix everything together and cook till the halwa leaves the sides of the pan.

Serve: Serve it in a serving dish and let it sit.

Preparing the Poori: Dough preparation: All-purpose flour, salt, and oil are mixed into a bowl. Water is gradually added to make a soft dough. Rest it nearly 20-30 minutes covered with a damp cloth.

Rolling Out: Divide the dough into small balls. Roll each ball into a small circle about 4 inches in diameter.

Fry: Heat the oil in a deep frying pan on medium heat. When it is hot slide a rolled poori into the pan with utmost care. Fry till it puffs up and has both sides golden brown color. Take out and drain in paper towels.

Service Serve it hot along with warm halwa for the pooris. Taste your delectable Halwa Puri. You can adjust the nuts and spices to your liking and taste.

Thai Chicken Satay Recipie and cooking Method

 Thai Chicken Satay Recipie and cooking Method

Here's a delicious recipe for Thai Chicken Satay, complete with a flavorful marinade and a simple peanut sauce for dipping!

Thai Chicken Satay Recipe

Ingredients

For the Chicken Satay:

• 1 lb (450 g) boneless, skinless chicken thighs or breasts
• 2 tbsp soy sauce
• 2 tbsp peanut butter
• 1 tbsp vegetable oil
• 1 tbsp curry powder (or Thai red curry paste)
• 1 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tbsp lime juice
• 1/2 tsp turmeric powder
• Salt and pepper to taste
• Bamboo skewers (soaked in water for 30 minutes)

For the Peanut Sauce:

• 1/2 cup creamy peanut butter
• 1/4 cup coconut milk
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp brown sugar
• 1 clove garlic, minced
• 1/2 tsp red pepper flakes (adjust for heat)
• Water to thin (as needed)

Cooking Method

1. Marinate the Chicken:

1. Prepare the Chicken: Cut the chicken into thin strips (about 1-inch wide).
2. Mix Marinade: In a bowl, combine soy sauce, peanut butter, vegetable oil, curry powder, brown sugar, garlic, lime juice, turmeric, salt, and pepper. Mix until smooth.
3. Marinate Chicken: Add the chicken strips to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes (up to 2 hours for more flavor).
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2. Make the Peanut Sauce:

1. Combine Ingredients: In a small saucepan, whisk together the peanut butter, coconut milk, soy sauce, lime juice, brown sugar, garlic, and red pepper flakes.
2. Heat Sauce: Warm over low heat, stirring constantly until smooth. Add water gradually to reach your desired consistency. Set aside.

3. Prepare the Skewers:

1. Skewer Chicken: Thread the marinated chicken onto the soaked bamboo skewers, leaving some space between each piece.

4. Cook the Satay:

1. Grill or Bake:
   • Grilling: Preheat the grill to medium-high heat. Grill the skewers for about 5-7 minutes on each side, or until the chicken is cooked through and has nice grill marks.
   • Baking: Preheat the oven to 400°F (200°C). Place the skewers on a baking sheet lined with parchment paper and bake for about 15-20 minutes, turning halfway through.
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5. Serve:

1. Plate and Enjoy: Serve the chicken satay warm with the peanut sauce for dipping. You can also garnish with fresh cilantro or chopped peanuts if desired.
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Enjoy your homemade Thai Chicken Satay!

Chocolate chip Cookies Dough ice cream Trifle

  Chocolate chip Cookies Dough ice cream Trifle

That sounds delicious! Here’s a simple recipe for a Chocolate Chip Cookie Dough Ice Cream Trifle:

Ingredients

For the Cookie Dough:

• 1 cup all-purpose flour (heat-treated)
• ½ cup unsalted butter, softened
• ½ cup brown sugar
• ¼ cup granulated sugar
• 1 tsp vanilla extract
• 2 tbsp milk
• ½ cup mini chocolate chips

For the Ice Cream:

• 1 quart vanilla ice cream (softened)
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For the Trifle:

• Whipped cream (store-bought or homemade)
• Extra chocolate chips for garnish
• Crushed chocolate cookies (optional)

Instructions

1. Make the Cookie Dough:

   • In a bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
   • Mix in the vanilla extract and milk.
   • Gradually add the flour until well combined, then fold in the mini chocolate chips.
   • Form the dough into small balls or crumble it.
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2. Assemble the Trifle:

   • In a large glass trifle bowl or individual cups, layer the ingredients.
   • Start with a layer of softened vanilla ice cream, followed by a layer of cookie dough balls or crumbles.
   • Add a layer of whipped cream, then repeat the layers until you reach the top of the bowl.
   • Finish with a final layer of whipped cream and sprinkle with extra chocolate chips and crushed chocolate cookies if desired.

3. Chill and Serve:

   • Refrigerate the trifle for at least an hour to set slightly.
   • Serve chilled and enjoy!
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Feel free to adjust the layers and ingredients to your liking!