African Okra Soup

Ingredients....................

1. Okra (bhindi)- 1/2 cup
2. Sweet corn- 1/2 cup
3. Chopped onion- 4 tbsp
4. Green chopped chili- 1 tbsp
5. Soya sauce- 1tbsp
6. Grated garlic- 1 tbsp
7. Chopped tomato- 3 tbsp
8. Salt to taste
9. Water- 1 cup
10. Corn starch- 1tbsp
11. Oil- 2 tbsp

Method..................

• Heat the wok , pour oil and after 1 min add chopped onion, green chopped chili and grated garlic fry about 2 min then add sweet corn and tomato, salt and fry about 2 min again.


• Then add okra(bhindi) and fry about 4 min, then add soya sauce, corn starch and fry 2 sec.


• Now add water and cook 4 min.




• African Okra (bhindi) soup is ready to serve, you can mashed it with masher .

Chicken Biryaani

Ingredients...............

1. Chicken- 1kg
2. Clove- 5-6
3. Black cardamom- 2-3
4. Green cardamom- 3-4
5. Mace- 11/2 inch
6. Bay leaf-2
7. Fryied onion- 1 bowl
8. Green Coriander leaves
9. Grated ginger- 1 tbsp
10. Grated garlic- tbsp
11. Green chili chopped-2
12. Cumin seeds-1tbsp
13. Crused Black Pepper- 1 tbsp
14. Black whole Pepper- 14-15
15. Basmathi rice- 1/2 kg
16. Lime juice- 2 tbsp
17. Salt to taste
18. Dry Nuts
19. Food Colour Orange
20. Oil- 1 bowl small
21. Curd- 1 bowl
22. Kevra scent- (1tbsp optional)
23. Red chili powder- 2 tbsp
24. Turmeric powder- 1 tbsp
25. Garam masala- 1 tbsp
26. Cumin Powder- 1 tbsp

Method...................

• Wash the chicken well and marinate for 2-3 hours, for marination first add  oil, curd, whole spices, grated ginger garlic and all powder spices, fryied onion, salt and coriander leaves mix it well and cover with cling film and leave for 2-3 hours





• Now heat the wok, add marinated chicken and cook low medium heat about 20 min now (check with tooth pic/ fork that chicken is cooked or not), chicken should be total dry now tranfer it to another vessel




• Take the soaked rice and to it add 4tbsp oil and required amount of water to cook about 15 imn, let it cook till the rice is half done and then strain the water and remove the rice another vessel.


• Now start the layer.........
• Heat the wok and place the bay leaf first.

• Now add a layer of cooked chicken.

• And then on top of it add a layer of rice.

• Then add Food colour, dry nuts and some drop of scent
• Again add the remaining chicken and the remaining rice on the top.



• Cover it with a lid and let it cook for 20 minute svery low medium heat.

• Chicken biryaani is ready to serve.

Palmiers

A palm tree (French: palmier) is a Spanish, French and Portuguese pastry in a palm shape or a butterfly shape, sometimes called palm leaves, elephant ears or glasses. It is thought to have originated in France around the turn of the century, but appears to a broader geography than just France

Ingredients....................

1. Puff Sheets- 1
2. Sugar- 100 gm
3. Clove powder- 1/2 tbsp
4. Green Cardamom Powder- 1/2 tbsp
5. Salt- 1/2 tbsp

Method........................

Mix sugar with clove powder, green cardamom powder and salt togather and dust the quarter of the mixture on rolling board place puff sheet and sprinkle another quarter of the sugar on top the puff sheet.

With a rolling pin, thin out  it’s about ⅛" thick, continuing to sprinkle with sugar. Keep turning and rolling and moving the dough to incorporate as much sugar as possible.

• Now fold the top edge to the center, then fold the bottom edge to meet in the center to form a longer, skinnier rectangle. Next, fold the dough in half the opposite direction (horizontally) to bring the shorter sides together.

• 

Wrap the dough in cling film and refrigerate it for at least 30 minutes, preheat oven to 250º.

• 
  Now cut the ¼" thick slices  using a sharp knife, and place them in baking tray about 10 min or till golden brown after 10 min turn the palmier over and continue baking about 4 min 

• 

Cool them completely and serv them, If desired, dip the edges in the melted chocolate, you can be used for ice cream, place in an airtight container and store.



minced tandoori

Ingredients.................

1. Minced Lamb- 200 gm
2. Grated ginger- 2 tbsp
3. Grated garlic- 1 tbsp
4. Chopped onion- 2
5. Chopped tomato-1
6. Green chili chopped- 2
7. Bay leaf-1
8. Clove- 4-5
9. Green Cardamom-3
10. Black Cardamom-2
11. Cinnamon- 2 inch
12. Red chili powder- 2 tbsp
13. Coriander powder- 1 tbsp
14. Garam Masala- 1 tbsp
15. Turmeric Powder- 1/2 tbsp
16. Salt to taste
17. Cumin Powder- 1 tbsp
18. Green frozen peas- 1 cup
19. Oil- 5 tbsp

Method..................

• Heat the wok and add oil, green cardamom, black cardamom, Cinnamon, bay leaf, after 2 min add chopped onion grated ginger, green chopped chili and grated garlic and fry about 5 min.



• Now add chopped tomato and all powder spices (red chili powder, garam masala, coriander powder, turmeric powder, cumin powder) fry about- 5 min then add green frozen peas.


• Wash and clean the minced meat and pour in the wok and mix it well and fry about 10 min.


• Now add the water 1 cup and cover with lid and cook again 20 min or 2-3 whistle.


• Keema Matar(Minced meat with green peas) is ready to serve.