Train Cake

Tawa Kaleji (Pan Fried Chicken Liver)

 

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

1. Washed Kaleji (Chicken Liver)- 200gm (make in small pieces)
2. Whole coriander seeds- 1tbsp
3. Whole cumin seeds- 1/2tbsp
4. Whole Black Pepper- 5-10
5. Salt to taste
6. Ginger Garlic Paste- 1tbsp
7. Oil- 5tbsp
8. Lemon Juice- 1.4tbsp
9. Tomato chopped- 3tbsp
10. Green Chilli- 2 chooped

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

• Take a bowl add chicken liver and chinger garlic paste and mix them , cover them and kkep in fridge for 20 min.

• Heat the wok, add whole spices and roast for 5-7 min. take out, and crush them coarsely, keep a side.

• Now heat the wok, add oil after 1 min , add liver and fry till light grey, now add green chill  coarsely powder mix them and cook for 2 min. low medium heat.

• Now add lemon juice, tomato chopped , salt mix them and cook for 1 min. again.

• Now check liver cooked or not, take a toothpick and poke them. if toothpick comes easily that means liver has cooked.

• Tawa Kaleji  is ready to eat.

Ice Box Cake

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

1. Dark chocolate biscuits/ wafers- 15-20
2. Double cream- 200ml
3. Peanut Butter- 3tbsp
4. Sugar- 10tbsp

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

• Take a big bowl add cream, sugar and peanut butter and whisk for 15 min. till thick like frosting.
• keep in fridge for 15 min.

• Take  a presentation Plate, spread 3tbsp cream on base first and make 5 stacks of biscuits.
• Now spread 2nd cream layer and spread biscuits , continue this process 3-4 times.

•  Now keep this cake in fridge for 6 hours. Ice Box Cake is ready.

Italian Spaghetti

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

1. Boiled Spaghetti- 1cup
2. Minced garlic - 1/4tbsp
3. Spinach- 5-10 leaves
4. Parmesan Cheese- 3tbsp
5. Salt and black pepper crushed according to you
6. Dried Basil- 2pinch
7. Black olives- 4tbsp
8. Chopped carrot- 4tbsp
9. Chopped cauliflower- 3tbsp
10. Green peas- 4tbsp
11. Chopped Broccoli- 3tbsp
12. Diced onion- 3tbsp
13. Tomato puree- 2tbsp
14. Oil- 2tbsp

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

• Heat the wok, add oil after 1 min add minced garlic and chopped onion and fry till light brown.
• Now add chopped vegetables, cauliflower, broccoli, olives, carrot, peas and fry for 1 min, now add tomato puree, salt black pepper, and dried basil mix them properly cook for 1/2 min.

• After that add boiled spaghetti and spinach, Parmesan cheese, toss them and cook for 1/2 min.

• Italian Spaghetti  is ready to serve.

Colocasia -Taro Root- Ghuiyaan- Arvi - In Mustard Gravy

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

1. Colocasia- peeled and washed- 4-5
2. Yellow Mustard seeds- 2tbsp soaked in water
3. Salt to atste
4. Garam masala- 1/2tbsp
5. Coreiander pw1/2tbsp
6. Turmeric Pwd- 1/4tbsp
7. Red chili pwd- 1/2tbsp
8. Tomato paste- 2tbsp
9. Oil- 5tbsp
10. Onion- 1/2 medium
11. Ginger- 1 inch
12. Garlic Cloves- 3
13. Fresh coriander

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

• Take a Jar add mustard seeds and make smooth paste , you can add little bit of water, keep a side
• Now take a jar add onion, ginger, and garlic, make smooth paste, keep aside.
• Heat the wok, add oil afetr 1min place colocasia and fry till golden brown, take out and pour onion paste fry for 10 min.on low medium heat.

• after 10 min add mustard paste and tomato paste, put salt, turmeric pwd, red chili pwd, garam masala, mix them properly and cook for 5 min. more.

• Now add fried colocasia stir and add water 1cup, add fresh coriander, cover the lid and cook for 10 min. or 3 whistle.

• Colocasia -Taro Root- Ghuiyaan- Arvi - In Mustard Gravy is ready to serve.

Sultani Murg (Indian Royal Chicken)

 

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

1. Chicken- 250 gm
2. Poppy Seed Roasted- 3tbsp
3. Cashew roasted- 5-9
4. Coconut pwd- 2tbsp
5. Salt to atste
6. Oil- 6tbsp
7. Onion chopped- 1
8. Ginger- 1inch
9. Garlic- 3cloves
10. Curd- 3tbsp
11. Red chili pwd- 1/2tbsp
12. Garam masala- 1/4tbsp
13. Coriander pwd- 1tbsp
14. Lemon juice- 2tbsp
15. Chopped tomato- 4tbsp

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

• Take a jar add roasted cashew, roasted poppy seeds, coconut pwd, spices and make cores powder. and transfer  to another bowl.

• Now make smooth paste of onion, ginger and garlic, keep side, wash the chicken and add cores pwd, curd, and onion paste , lemon juice , salt ,mix them properly and keep in fridge for 1hour.

• Heat the wok add oil after 1 min. add marinated chicken and cook on low medium heat for 45 min. after 45 min. add tomato chopped and mix, cook again for 5min or 3whistle.

• Sultani Murg (Indian Royal Chicken) is ready to serve.