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!

Vegetables macaroni recipe and cooking method

 Vegetables macaroni recipe and cooking method

Here's a simple and delicious recipe for vegetable macaroni:

Ingredients

• Macaroni: 2 cups
• Mixed vegetables: 1 cup (carrots, peas, bell peppers, corn, etc.)
• Onion: 1 medium, finely chopped
• Garlic: 2 cloves, minced
• Olive oil: 2 tablespoons
• Tomato sauce: 1 cup (or diced tomatoes)
• Italian seasoning: 1 teaspoon (or a mix of oregano, basil, and thyme)
• Salt and pepper: to taste
• Grated cheese: (optional) for topping
• Fresh parsley: for garnish (optional)

Instructions

1. Cook the macaroni:

   • Boil water in a large pot. Add a pinch of salt and the macaroni. Cook according to package instructions until al dente. Drain and set aside.
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2. Sauté the vegetables:

   • In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until the onion is translucent.
   • Add the mixed vegetables and cook for about 5-7 minutes until they are tender.

3. Add sauce and seasoning:

   • Stir in the tomato sauce and Italian seasoning. Let it simmer for a few minutes, allowing the flavors to meld. Season with salt and pepper to taste.
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4. Combine macaroni and sauce:

   • Add the cooked macaroni to the skillet and stir to combine, ensuring the pasta is well coated with the sauce.

5. Serve:

   • If desired, top with grated cheese and let it melt. Garnish with fresh parsley before serving.

Enjoy your vegetable macaroni! You can customize it by adding your favorite vegetables or spices.

Mutton Tikka Karahi Recipe and cooking method

 Mutton Tikka Karahi Recipe and cooking method

Here’s a delicious recipe for Mutton Tikka Karahi, a flavorful dish that’s perfect for a gathering.

Ingredients

For Marination:

• 500 grams mutton (preferably boneless, cut into cubes)
• 1 cup yogurt
• 2 tablespoons ginger-garlic paste
• 2 tablespoons lemon juice
• 1 tablespoon red chili powder (adjust to taste)
• 1 teaspoon turmeric powder
• 1 tablespoon garam masala
• 1 tablespoon coriander powder
• Salt to taste
• 2 tablespoons oil
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For the Karahi:

• 3-4 tablespoons oil or ghee
• 2 medium onions, finely chopped
• 2-3 green chilies, slit
• 2 medium tomatoes, chopped
• 1 tablespoon ginger, julienned
• 1 tablespoon garlic, finely chopped
• Fresh coriander leaves, chopped (for garnish)
• 1-2 green chilies, for garnish
• Lemon wedges (for serving)

Cooking Method

Marination:

1. Prepare the Mutton: In a large bowl, combine the mutton pieces with yogurt, ginger-garlic paste, lemon juice, red chili powder, turmeric, garam masala, coriander powder, salt, and oil. Mix well.
2. Marinate: Cover the bowl and let the mutton marinate for at least 2 hours, preferably overnight in the refrigerator for better flavor.
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Cooking:

1. Heat Oil: In a karahi (wok), heat the oil or ghee over medium heat.
2. Sauté Onions: Add the chopped onions and sauté until they turn golden brown.
3. Add Ginger and Garlic: Stir in the ginger and garlic, cooking for another minute until fragrant.
4. Add Tomatoes: Add the chopped tomatoes and green chilies. Cook until the tomatoes soften and the oil starts to separate.
5. Cook Mutton: Add the marinated mutton to the karahi. Cook on medium-high heat, stirring occasionally, for about 15-20 minutes until the mutton is browned.
6. Simmer: Reduce the heat, cover, and let it simmer for about 45 minutes to 1 hour, or until the mutton is tender. Stir occasionally and add a little water if needed to prevent sticking.
7. Garnish: Once cooked, taste and adjust seasoning if necessary. Garnish with fresh coriander leaves and additional green chilies.

Serving:

Serve hot with naan, roti, or rice, along with lemon wedges on the side.

Enjoy your Mutton Tikka Karahi!

kastoori kabab recipe and cooking method

 kastoori kabab recipe and cooking method

Sure! Kastoori kebabs are a delicious, aromatic dish often made with marinated minced meat and fragrant spices. Here’s a simple recipe for you:

Ingredients

For the Marinade:

• 500 grams minced meat (lamb, beef, or chicken)
• 1 medium onion, finely grated
• 2-3 green chilies, finely chopped
• 1 tablespoon ginger-garlic paste
• 1/4 cup fresh coriander leaves, chopped
• 1/4 cup fresh mint leaves, chopped
• 1/2 cup yogurt
• 1 teaspoon garam masala
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste
• 1 tablespoon lemon juice
• 2 tablespoons oil (for mixing)
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For Cooking:

• Skewers (if using wooden skewers, soak them in water for 30 minutes)
• Extra oil for brushing

Cooking Method

1. Prepare the Marinade:

   • In a large bowl, combine the minced meat with grated onion, green chilies, ginger-garlic paste, coriander leaves, mint leaves, yogurt, and all the spices. Mix well until all the ingredients are well incorporated.
   • Add lemon juice and oil, and mix again. Cover the bowl and let it marinate in the refrigerator for at least 2 hours (preferably overnight for better flavor).

2. Shape the Kebabs:

   • Once marinated, take small portions of the mixture and shape them around the skewers, pressing firmly to ensure they hold their shape. Aim for cylindrical kebabs.
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3. Cooking:

   • Grilling: Preheat your grill. Brush the kebabs lightly with oil and place them on the grill. Cook for about 15-20 minutes, turning occasionally, until they are cooked through and have a nice char.
   • Oven: Preheat the oven to 200°C (392°F). Place the kebabs on a baking tray lined with parchment paper. Bake for about 20-25 minutes, turning halfway through and brushing with oil.
   • Pan-Frying: Heat a skillet over medium heat and add oil. Cook the kebabs in batches, ensuring not to overcrowd the pan, for about 8-10 minutes on each side until browned and cooked through.

4. Serving:

   • Serve hot with green chutney, onion rings, and lemon wedges. You can also serve them with naan or rice.
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Enjoy your delicious Kastoori Kebabs!

chicken fajita pizza Recipie and cooking method

chicken fajita pizza Recipie and cooking method

Here's a delicious recipe for Chicken Fajita Pizza! It's a fun twist on classic pizza with vibrant flavors and textures.

Chicken Fajita Pizza Recipe

Ingredients

For the Pizza:

• 1 pizza crust (store-bought or homemade)
• 1 cup cooked chicken breast, shredded or sliced
• 1 bell pepper (red, green, or yellow), sliced
• 1 small onion, sliced
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste

For the Sauce:

• 1/2 cup salsa or taco sauce
• 1 tablespoon sour cream (optional, for drizzling)

Instructions

1. Preheat the Oven: Preheat your oven to 475°F (245°C) or according to the pizza crust instructions.

2. 

3. Prepare the Chicken and Veggies:

   • In a skillet over medium heat, add the olive oil.
   • Add the sliced onion and bell pepper, and sauté for about 5-7 minutes until softened.
   • Stir in the cooked chicken, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook for another 2-3 minutes until everything is heated through.

4. Prepare the Pizza Crust:

   • Roll out your pizza dough on a floured surface to your desired thickness.
   • Transfer the dough to a pizza stone or a baking sheet lined with parchment paper.

5. Assemble the Pizza:

   • Spread the salsa or taco sauce evenly over the pizza crust.
   • Sprinkle half of the cheese over the sauce.
   • Evenly distribute the chicken and veggie mixture over the cheese.
   • Top with the remaining cheese.

6. Bake the Pizza:

   • Place the pizza in the preheated oven and bake for 12-15 minutes, or until the cheese is bubbly and golden and the crust is crispy.
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7. Finish and Serve:

   • Remove the pizza from the oven and let it cool for a couple of minutes.
   • Drizzle with sour cream if desired and slice into wedges.
   • Serve with extra salsa or toppings like jalapeños, avocado, or cilantro.
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Enjoy your homemade Chicken Fajita Pizza! It’s sure to be a hit!

Kashmiri Tea Recipe

 Kashmiri Tea Recipe

Kashmiri tea, also known as "Noon Chai" or "Sheer Chai," is a beautiful and unique tea known for its pink color and creamy texture. Here’s a traditional recipe to make Kashmiri tea:

Ingredients

• 2 cups water
• 2 tablespoons green tea leaves (Kashmiri green tea is preferred)
• 1/4 teaspoon baking soda (optional, helps in color)
• 2 cups milk (you can use whole milk for creaminess)
• 1-2 tablespoons sugar (adjust to taste)
• 1/4 teaspoon salt (optional, traditional taste)
• Chopped pistachios and almonds (for garnish)
• Cardamom pods (optional, for flavor)#
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Cooking Method

1. Boil Water and Tea:

   • In a saucepan, add 2 cups of water and the green tea leaves. Bring to a boil over medium heat.

2. Add Baking Soda:

   • Once the water reaches a boil, add the baking soda. This will enhance the color of the tea. The mixture will turn dark red or brown.

3. Simmer:

   • Reduce the heat and let it simmer for about 10-15 minutes. The liquid should reduce by about half.

4. Whisking:

   • To achieve the creamy texture, take a whisk or a ladle and vigorously whisk the tea for a few minutes. This aerates the tea and helps develop the color.

5. Add Milk:

   • Gradually add the milk to the tea mixture. Stir well and bring it back to a boil. You can adjust the quantity of milk based on how creamy you want it.
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6. Sweeten:

   • Add sugar and salt (if using). Stir until dissolved. Taste and adjust the sweetness as needed.

7. Garnish:

   • Pour the tea into cups and garnish with chopped pistachios and almonds. You can also sprinkle some crushed cardamom if desired.

8. Serve:

   • Kashmiri tea is traditionally served warm. Enjoy its unique flavor and creamy texture!
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Tips

• Whisking is Key: The whisking helps create the signature frothy texture and vibrant color.
• Serving Temperature: It can be served hot or at room temperature, depending on your preference.
• Flavor Variations: Some people like to add a pinch of cardamom for extra flavor.

Enjoy your homemade Kashmiri tea!