Dinner Rolls....

2 c. whole milk (if you’re in a pinch, you can use 2%, but whole is best. Don’t use 1% or skim)
½ c. + 1 Tbsp. sugar, divided
1/3 c. (5 1/3 Tbsp.) butter
2 tsp. Kosher salt
2 pkgs. active dry yeast (or 4 1/2 tsp.), preferably bread machine yeast
2/3 c. warm (105-115-degree) water
8-9 c. all-purpose flour
3 beaten eggs

Combine milk, 1/2 c. sugar, butter, and salt in a medium saucepan. Heat over medium heat until butter melts. It’s salty. It’s sweet. Yum.

Remove from heat. Allow to cool to lukewarm. I usually rub some ice cubes along the sides of the pan or pop the entire pan in a sink full of ice cubes to cool the mixture down because this step can take forever. This step is really important because if the mixture is too hot, it will kill the yeast.

While the milk mixture is cooling, dissolve the yeast and 1 Tbsp. sugar in warm water. Let stand about 10 minutes. If the yeast hasn’t bubbled, you’ll need to repeat this step–moving on with yeast that hasn’t been activated properly will only end in heartache for you and hate mail for us.

In a large mixing bowl, combine 3 c. flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl constantly. Add yeast mixture and beat on high for 3 minutes.
Add beaten eggs. Why should you beat your eggs first? Same reason you should combine your dry ingredients before adding them to moist ingredients when making cookies and cakes–it ensures everything is well-mixed and can be evenly-distributed through your dough or batter. If you add the whole eggs, your dough may not be as consistent.

Stir in as much remaining flour as needed to make a soft dough. This dough should be very soft–it will be coming away from the sides of the bowl, but it will still stick to your finger when you touch it. Don’t worry, it will firm up during the rising process. Part of what makes these rolls so good is that they’re so soft and light; if you add too much flour, they will be heavy and dense. Place the bowl in a warm place and cover with a clean towel; allow to rise 1 hour.

Punch down dough. Lightly flour your work surface and turn dough out onto surface. Divide in half.

Spray 2 9×13 glass pans with cooking spray. Roll first portion of dough into a rectangle and then cut it into 12 equal-sized pieces. I like to use a pizza cutter because it has a blade on each side, so it cuts right through dough without sticking to the blade. This dough should be very easy to work with, almost like playdough. Shape each piece into a ball and place in prepared pan. Repeat with remaining dough in the second pan.

Cover with a clean cloth and allow to rise in a warm place for about 30 minutes. When dough has about 15-20 minutes to go (depending on your oven), preheat oven to 375.

Bake for 15-18 minutes or until golden-brown.

When done, remove from oven. Rub a stick of cold butter over the tops of the rolls. You must now eat one. Now. While it’s hot.

Then pop the rest into a bowl and no one will ever know that you cheated.

Sea food...Crab Curry

INGREDIENT

Crabs, cleaned and cut 12 nos.
Chilies 25-30 nos.
Coriander seeds 2 tbsps.
Cummin seeds 1 tsp.
Fenugreek seeds 1 tsp.
Pepper 1 tsp.
Turmeric powder 1/2 tsp.
Garlic 6-8 flakes
Tamarind Lime size
Coconut, grated 1 no.

Onion, chopped 1 no.
Salt To taste
For Seasoning
Onion, chopped 1 no.
Coconut oil 2 tbsps.

METHOD
1.Fry the chilies, grated coconut, coriander seeds, cumin seeds, fenugreek seeds and pepper in a little oil.
2.Grind together the chilies, grated coconut, coriander seeds, cumin seeds,
fenugreek seeds, pepper, turmeric powder, garlic and tamarind to a fine paste.
3.Saute the onions in oil, till slightly brown.
4.Then add the crabs, mix well & keep for a while till they change colour.
5.Next add the roasted ground masala and cook for a while.
6.Now add the tamarind water and simmer on low heat.
7.If you require gravy then add water or else keep it dry.
8.Serve hot with rice.

Pizza...Pizza Hut Style

DOUGH FOR THE PIZZA:

2 cups of maida
1 teaspoon sugar
1 teaspoon yeast
1 teaspoon salt
1/2 teaspoon oregano
1 table spoon olive oil
1 egg
1 table spoon dry milk powder(nido)
1/2 cup warm water


METHOD:

mix yeast and sugar in warm water and leave for 10 min
shift maida ,milk owder and salt ,egg,oregano,oil,and mixture of yeast and sugar with water mix well make a smooth dough and leavefor 2-3 hours for rising


PIZZA SAUCE :
1/2 cup tomato puree /or 4 tomatoes blended with out skin and seeds
1/4 cup ketchup
2 cloves of garlic
1 teaspoon red chilli powder
1/2 teaspoon salt
1 small size onion boiled then blend
1/2 teaspoon oregano

method:
cook all the ingredients till thick


ALL TIME FAVORITE CHICKEN TIKKA PIZZA RECIPE:

MASALA FOR CHICKEN TIKKA

i kg boneless chicken in cubes
1/2 teasppon salt
1/2 teaspoon haldi(turmeric)
2 tablespoon lemon juice
1 teaspoon red chilli powder
1 teaspoon ginger ,garlic paste
1/2 teaspoon black pepper
1 teaspoon garam masala
2 table spoon oil/ghee
1/2 teaspoon black salt
1/2 teaspoon japhil,jawatari

method:
make cut on chicken pieces and marinate with masala for 2-3 hours then barbecue or bake in oven at 180 centigrade for 30 min and smoke them with charcoal.

other hand u need 1 onion cut in cubes shape,2 cup mozerella cheese
1 cup chedder cheese.

after make chicken tikka make pizza roti spread the dough in 12 inch pizza pan or what u have but this the actual size deep pan ok
then prick it with fork ,
spread pizza sauce on it chicken tikka pieces and 1 onion cut in cubes shape and 1 cup chedder and 2 cup of mozerella cheese ,bake for 20 min on 250 centigrade enjoyed it .

Chicken KFC Style

2 cups flour
1/2 tsp salt
1/2 tsp thyme
1/2 tsp basil
1/2 tsp oregano
1 tbsp celery salt
1 tbsp black pepper
1 tbsp dry mustard
4 tbsp paprika
2 tsp garlic salt
1 tsp ground ginger
3 tbsp MSG

Mix all ingredients well in a large bowl.

Dip chicken pieces in beaten eggs
Then turn them over in regular bread crumbs (commercial)
Finally plunge them in the flour-spices mixture (above)
(Double this initial process for extra crispy chicken)

Heat oven to 350 degrees (gas mark 4 / 180C)
Place chicken in a tray and cover with foil (shiny side out)
Cook 40 minutes.
Remove the foil then cook for another 40 minutes
Baste lightly with oil 5 minutes before the end
Let stand 5 minutes and serve

Pickle...Turnip/Carrot/Cauliflower

Gobhi Gajar Shulgum ka Achaar
(Sweet and sour pickle of cauliflower, carrots, and turnips)

1 kg each of turnips, carrots, and cauliflower
400ml white vinegar
1kg jaggery
200 gms garlic
200 gms ginger
500ml mustard oil
200gms salt
50gms red chilli powder
10gms black cardamom
5gms cinnamon
5 gms cloves

Trim cauliflower into florets. Cut carrots into thick 2″ long batons. Trim and dice turnips thick. Bring around 3 litres of water to boil. Blanch the prepared vegetables in boiling water for 2 minutes. Drain, spread on absorbent cloth and dry in shade for a day.

Boil vinegar and jaggery together into a syrup. Boiling vinegar smells awful but persevere. Pound ginger and garlic coarsely and fry in oil over medium heat. Take off heat. Pound the whole spices coarsely. Into the oil mix in all the spices and the vinegar syrup. Add salt and the prepared vegetables. Mix well and transfer to clean dry stoneware or glass jars.

Keep the jars in the sun during the day for a few days (longer if inside) to cook the pickle. The sweet and sour pickle makes an excellent accompaniment to a North Indian meal. The pickle will easily keep for a year but is best eaten within 2-3 months when the vegetables still retain a lovely crunch

Kebab...Shamee Kebab

ingredients....
( makes about a dozen kababs)
minced meat (goat meat) 300gm
chana daal(split chickpeas) 2 heaped tbsp
salt to taste

To be ground with boiled meat...
black cardamom 1 medium sized
green cardamom 2
cloves 4 nos
cinnamon stick 1/2 inch pc.
shahi jeera(caraway seeds) a generous pinch
black peppercorns 15 nos.

To be mixed with the paste...
finely diced onions 1/3 cup
finely dices green chillies 1 tbsp
finely chopped ginger 1 tbsp or more if you like
finely chopped green coriander leaves 2 tbsp
finely chopped mint leaves a pinch

ghee to fry the kabas(3-4 tbsp will be enough for these many kababs)

procedure....

First of all wash the chana daal and dunk it in the pressure cooker along with minced meat and salt to taste. Add 3/4 cup of water and pressure cook for 5 minutes after the whistle blows, turning to low heat after the whistle. Let the pressure release, open the lid and cook without the lid till all the water evaporates...

The ground or minced meat can be cooked in a covered pan too, it will take more time to cook in that case and you might need to check it in between and add water if required.

Now, grind the cooked mixture with the spices listed for grinding with the paste.

 normally people do it the way i told but i boil all the whole spices listed here along with the minced meat and chana daal and that makes the kababs much more delicate. 

Empty the paste into a mixing bowl and keep in the fridge so that it gets a bit thicker in consistency ... It should hold it's shape when scooped with a spoon...

You need the chopped onions, green chillies, ginger and coriander and mint leaves not at the time of shaping and frying the kababs .. you can use lesser onions if you like but chopped green chillies and ginger add a lot to the final taste . As does the green coriander and a hint of mint.

Add these chopped bits to the paste , shape into small flat patties and shallow fry using ghee.
 No other oil should be used for kababs as it makes a lot of difference in final taste. Commercial joints use hydrogenated oils to get the crisp texture , beware of that....at home ghee is the best bet...

Turn when the kababs get browned on one side ....shallow fry both sides till they get a nice brown crust , a crisp crust and well set but softer interior makes a great kabab...you may want t turn them 2-3 times both sides for repeated slow browning....medium heat is a must...

Serve with lots of onion rings and lemon wedges...with parathas or plain chapatis...

A green chutney made with coriander leaves, mint , green chillies and some garlic is an optional dip served with kababs  we like it just with a squeeze of lime and lots of onion rings ....

Wrapped in a chapati, it makes a nice kathi roll ......

You can make kababs with soy granules or with zamikand or yam (elephant yam) 

Mixed Veg...Peas/ Turnip and Lotus Stem

ingredients...

2 large turnips
1 large fat lotus stem
1 medium sized potato
1 cup of green peas ( preferably fresh )
2 large red tomatoes ( preferably desi or heirloom )
1 inch piece of ginger
2-3 garlic cloves
2-3 green chillies
1 tbsp of everyday curry powder
1 tsp turmeric powder
1-2 tbsp of chopped green coriander leaves
1 tbsp of mustard oil
1 tsp of cumin seeds
salt to taste

procedure...

Make a paste of ginger garlic and green chillies and later in the same mixie jar make a coarse paste of tomatoes . Chop the vegetables as shown in the picture...


Heat the oil in the pressure cooker pan and throw in the cumin seeds . Wait as the cumin seeds pop and get aromatic , add the ginger garlic paste , turmeric powder and curry powder in quick succession . Add salt and keep tossing the pan to fry the spice mix till it gets aromatic ....



Add the potatoes , lotus stem and turnips to the frying mix and toss again to coat the pieces .. keep tossing the vegetables for a couple of minutes for a quick searing .

Add the green peas and enough water to cover the veggies ...
Close the lid and let it pressure cook just till the first whistle blows .
Let the pressure escape and add the chopped coriander leaves immediately after opening the lid , cover the lid again for a couple of minutes and serve hot with chapatis or plain parathas... 

Mini Cupcakes

Ingredients

110g unsalted butter, diced
110g caster sugar
zest of 1 orange, grated
2 eggs, yolks separated
75 ml milk
140 plain flour
1 tsp baking soda
1/4 tsp salt
50g, pistachio nuts, chopped
25g white chocolate chips
75g apricot jam

Method

1. Preheat oven to 190C.
2. Cream the butter and sugar using mixer until thouroughly mixed.
3. Now add orange zest, egg yolks and milk until evenly mixed.  Then place in a large bowl.
4. Now fold the flour and baking powder into the mixture.
5. Add salt, 25g of pistacios and chocolate chips.
6. Now beat the egg whites until still like meringue then fold this into the mixture.
7. Now using a piping bag or spoon, place in paper cake holder until 2/3 full and place on a small muffin pan.
8. Bake for 15-20 minutes.
9. Remove from oven and let it cool.
10. Once warm, brush the top of the mini cakes with jam and sprinkle ground pistacios.

Savory Muffins

Ingredients

2 cups self-raising flour
1 1/2 cups grated zucchini
1/2 red capsicum, roasted and finely chopped
3 tbsp chives, chopped
100g tasty cheese, grated
25g parmesan cheese, grated
1 tbsp sugar
2 eggs, beaten
1 cup cream
2 tbsp olive oil

Method

1. Preheat oven to 180C.
2. In a large bowl sift flour and sugar together.
3. Now add zucchini, cheese, capsicum and chives then mix well
4. Now make a well in the centre of the mixture then and add eggs, cream and oil.  Combine everything in the middle and make sure it’s mixed evenly.
5. Place muffin cups into a muffin tray then place a scoopful of the mixture on each cup.
6. Bake at 180C for 20 minutes.

Wrapped Prawns...

Ingredients

500g prawns, roughly chopped
4 tbsp cornflour
1/4 cup chopped chives
1 tbsp sesame oil
salt
spring roll wrappers
oil

Method

1. In a mixing bowl, combine prawns, cornflour, chives, sesame oil and salt.
2. Place one tablespoon of the prawn mixture at the end of a spring roll wrapper, start rolling resembling a long cone until it reaches the other end, moisten the other end and fold to seal.
3. Prepare a deep fryer and deep fry until each prawn twisters change to golden brown in colour.