Stuff Cornet Bread

This Cornet bread is very very special for me, Because its my award winning recipe of bread. There was a cooking competition in your complex and approximately 38-40 people has participated. Its very tough job with there some rules.. and that's my first time too for participating any cooking competition.. everyone is coming on my table and giving me compliments for my Cornets and for presentation.. but the judges just came they ate, they saw, they smile, they had some words with each other and they went.. Ooo god.. i was like "Come on say something" ;) and mine was the first table they just took 1 1/2 hr.. for declaring the result.. they announced the 5th prize then 4th n 3rd and any guesses who was 2nd ???? hahah stop thinking i won the 2nd prize.... i was so so happy just feeling top of the world.... so all,  here is my felling best recipe my Stuff Cornet Bread... and a pic of my table ;)

Here are the ingredients :----------------------------------

For bun dough:-------------
Bread flour:------------200g
Salt:------------------- 3g (0.5 tsp / 1 pinch)
Sugar:------------- 20g
Instant dried yeast:-------4g (1.3tsp)
Warm water:---------------100g
Egg:------------------20g
Butter:---------------------- 20g

For stuffing:--------------------
Paneer:------------- 250gm
Onion:--------------1 cup (finely chopped)
Capsicum:-------------1/2 cup (chopped)
Ginger :-------------- 1/2 inch (freshly grated)
Garlic:------------------ 1tsp.(freshly grated)
Pasta Sauce:------------- 2tbsp. (tomato based)
Dry Basil:----------------1/2 tsp.
Oregano:----------------1/2tsp.
Olive oil:----------------1tbsp.
Chilli Flakes:-------------2tbsp (or as per your taste)
Salt as per your taste.

How to do :------------------------------------

• Follow the Bun recipe http://cinmykitchen.blogspot.in/2013/12/pav-desi-bun.html from 1-11.
• Cover the balls and keep aside for 10 mins.
• After 10 mins take one ball and divide them into 2.
• Flatten the dough, roll the dough out into a 30cm (12inch) rope.
• Thin out one end.
• Coil the dough around a lightly greased cornet shape.
•  
  

• Leave to rise for 40-50 mins, or until 2 times in size.
• Meanwhile prepare for stuffing, in a kadai add olive oil.
• Add grated ginger n garlic stir till brown, then add onion stir it till it become transparent.
•  
  

• Then add capsicum stir for 5mins, and all spices including chilli flakes and pasta sauce.
• After 5mins add Cubes of paneer and mix them by keeping it on low flame.
• Add little water and salt, cover it for 5-7 mins, and off the flame.
•    
  
   
• Now let the stuffing gets cool.
• Again back to bread as it gets 2times in size.
• Bake at 200 degrees C (392 degrees F) for 10 mins or until
• As it gets cool remove cornet mould and Fill the hole with chilli paneer stuffing.
•  
  
• Then grease the cornet by butter and again bake it for 4-5 mins (on low degree)
• Remove it and Bite your yummy STUFF CORNET BREAD :)

Dum Murgh Biryani

 

It's my story behind making Biryani..... when i got married with sachin, one day he just told me to make biryani and those days i am not that gud cook, but how to say i don't know to cook biryani, so i said OK..and i started browsing but "Hai re mere kismat" current gone.. all my courses r just gng fail, my mom's phone is out of coverage area  i'm not getting any recipe book.. what to do???..as all ladies do at this movement i also did the same i stated crying. And suddenly i heard my phone ring i thought might be sachin is calling me to ask how is preparation going on.. till i got up the ring stops.. again i started thinking.. again i heard a phone ring.. i got up and i saw that's my sister calling me, but i was not in that mood to attend her call setting near window... and just going on thinking.. because i was totally blank abt making biryani.. though its my favourite. Again my sister call's me., so at last i pick up the phone.. first she shouted me that what's the reason i am not picking up phone.. later after scolding me she told me that sachin had call her and tell her to teach me biryani.. because he loves my Tai's (elder sister's) hand made biryani.. suddenly i remember that she is just expert in biryani's.. i started laughing and crying... at last by her help i made the biryani and it comes out so yummy.

That now, in any friend's party only i have to do is this yummy murg biryani :) So this Afghani Murg Biryani is completely dedicated to my sister :) so try it its awesome .......

Ingredients:-----------------

• Chicken :-------------1kg (freshly cut with medium pieces).
• Rice:------------------- 3 cups ( i have used Delhi rice ).
• Set Curd:--------------- 1 cup.
• Tomato :--------------- 3 ( should be red and in big size else take 4 and make a paste)
• Coconut:--------------- 1 big.
• Pudina (mint):----------- 2 1/2 cup.
• Coriander :--------------- 1 cup.
• Ginger n Garlic paste:---- 1 tbsp (freshly made).
• Onion :------------------ 6-7 big (finely sliced)
• Red chilli powder:------- 2tbsp. (or as per your taste).
• Kesar (saffron):---------- 2 pinch (soaked in warm milk)
• Food colour's:----------- 1 pinch dissolve in water or use liquid food colour (use only 2 colour)
• Ghee :------------------- 2tbsp.
• Salt to taste.
• Oil to fry onion's.

For Biryani Masala:----------------

• Coriander seeds:-------------- 1tbsp.
• Poppy seeds:-----------------2tbsp.
• Sauf:-------------------------- 1tbsp.
• Glove :------------------------ 10.
• Cinnamon:--------------------- 1inch.
• Black pepper:----------------- 1tsp.

For Rice:-------------------------

• Ghee:----------------1 tbsp.
• Cardamom:----------- 5-7.
• Glove :--------------- 3-4.
• Bay leaf:------------- 2 small.
• Water:--------------- 6 cups.
• Salt to taste.

Method:-------------------------------------

• Clean chicken and marinate it with curd, tomato paste, add salt (be careful while adding salt you have to add salt in rice also), red chilli powder, ginger garlic paste, mix everything and keep aside.
• Make a fine paste of 2 cup pudina and coriander by adding little water, remove 1tbsp of paste in a bowl and add coconut in the remaining  paste and blend it for fine paste.
• Add the coconut and pudina mixture in chicken and mix it very nicely, cover it and keep it aside for atleast 5-6 hrs (in refrigerator) just remove 1 hr before doing.
• In a big kadai add oil (to fry onion) as it gets hot add slices onion make it brown and spread  it in tissue paper.
• Wash your rice in running water and drain it and keep aside.
• In electric rice cooker add rice, water, salt, pudina paste and in small kadai add ghee and  add the whole garam masala.
•  ( If your not having electric cooker) then in a big pan add 1tbsp ghee, than whole garam masala.
• As if it gets pop add rice stir slowly add water, salt and add pudina and coriander paste (which we have keep aside before adding coconut).
• Stir it and cook on high flame for 5-8 mins then make it slow by covering it.
• In a High bottom pan heat 3tbsp oil, add 1/2 cup pudina leaves.
• Then add marinated chicken give a nice stir, just add 1 1/2 cup water and let it cook for about 15mins (or till it cooks)
• Side by side give a look to your rice as its done, spread it in a big plate.
• Let it cool for 10 mins by just spraying some oil.
• As it get cool divide it in 3, add your colours in 2 parts of rice and again mix it with the white one.

For layer's (Last step of biryani):------------

• Take a heavy bottom pan with a lid.
• Take some melted ghee and grease the bottom of the pan with it.
• Then put a layer of rice, the layer of chicken (by using holes spatula and also put some curry) followed by fried onions.
• Repeat and finish off with the rice layer.
• Lastly, sprinkle the leftover fried onions, pour saffron milk on top. Also pour 1tsp of ghee on top of the rice.
• Cover it with lid and apply some wheat dough on side of the lid make sure no vapour goes out.
• On a low flame keep tawa and on top keep this biryani pan.
• Let your biryani cooks for 20-30 mins...
• Can your house will be full of biryani aroma... 
• Enjoy your  Dum Murgh Biryani with cued raita :)

Kesari Gulab Jamun

 

 

 

A yummy soft Gulab jamuns,  its a popular Indian dessert made with fresh khoya. Soft and fluffy fried balls soaking with aromatic kesari sugary syrup. Even portray that soft fluffiness of the jamuns oozing out that delicious sweet syrup....
It takes 2-3 hrs to make them, as you fry the jamuns and deep them in kesari syrup the aroma is fabulous...
My kids just love gulab jamuns, before and after putting them in syrup. i have made a small balls, so my little one can have one at a time and looking him eating and dropping the syrup will understand why any kind of efforts is so worth this dessert :) 

Ingredients :---------------------

• Khoya :----------------------------- 250 gm.
• Small Rawa (semolina):---------- 100 gm.
• Milk:---------------------------------- 1/2 cup.
• sugar:------------------------------- 3 cups.
• water :------------------------------ 2 cups.
• Kesar (saffron):------------------- 1/2 tsp (soaked in above 1/2 cup milk)
• Cardamom powder:--------------- 1/2 tsp. (freshly made)
• Oil/Ghee to fry.
• Pinch of soda.
• Dry fruit powder:-------------
• Almond, Cashew nut, Pista,
• Cardamom, mace, saffron:------- 1/2 cup.
• Nutmeg powder :------------------ 1 pinch.
• Kesar (Saffron):-------------------- 1 Pinch.

Method:--------------------------------------

• In a bowl mix milk ( remove the kesar) and rawa, knead it and make a smooth dough and cover it (cover it for 2 hrs)
• After 2 hr just knead the rawa dough very softly by adding khoya and soaked kesar in it.
• Knead it very nicely or you can mix it in a food processor but just for few sec.
• Pour the mixture in a big plate add cardamom powder and a pinch of soda.
• Mix all together for 2mins, cover it for another 2-3mins,
• In a pan add sugar and water let it boil then add 1-2 tsp of dry fruits powder, kesar threads and some cardamom powder as it gets boil switch off the flame.
• Meanwhile in a pan add oil/ghee on low flame for frying the balls.
• Then make a small balls of the dough, it will became near about 25-27 balls (depend on the size you make).
• Fry them till they became golden brown, put them on a tissue paper.
• As the golden balls are done, put them in sugar syrup, then again put the sugar syrup pan on low flame till it boils (just for 3-4 mins).
• After it started boiling remove it from flame and keep aside.
• After 4-5 hrs your gulab Jmauns are ready to eat.
• Serve them hot or cold it always taste yummy... you can also serve them with vanilla ice cream.

Tips:-------------------------------------

• Sometimes you don't get a tight khoya, at that time add 1 tsp of flour in a dough.
• Always fry them on a low flame.
• You can add dry fruit powder in between the balls.
• While frying the jamuns it should swim up after sometime, or else just add 1/2 pinch of soda and 1 tsp milk in a kneaded rawa and khoya dough, knead it again and make the balls.

Amra Fruit Salad

Having a Fruit custard is relief in these hot summers its a simple, taste, and relatively healthy dessert option that harkens back to an earlier time. Fresh fruits are colour full and full of nutritions. Fresh fruit salad with creamy mango custard recipe is a very delicious dessert with the creamy texture of the custard and crunch of the fruits in between.. it taste best when its chilled. Fruit custard is one of those dessert that i have grown up having along with gajar halwa, fruit custard and ice cream used to take a prime position in the desserts mom would make. And  I have given this custard a mangoeee twist, a twist of adding my favourite Amrakhand.

Ingredients:---------------------------------------------------

• Kiwi:---------------------- 2 nos.
• Apple:---------------------------2 nos.
• Strawberry:-------------- 1 cup (chopped)
• Cherries:------------------------ 1/2 cup.
• Amul Amrakhand:------ 1 packet (500g)
• Milk:----------------------------- 750 ml.
• Custard powder:-------- 2 tbsp (vanilla flavour only)
• Nuts:---------------------------- tbsp (optional)
• Sugar:-------------------- 2 tbsp (optional)

Method:---------------------------------------------------------

• Wash all the fruits and chopped them roughly (keep separate in bowls)
• Boil the milk, in a small bowl take 4 tbsp of milk and add 2tbsp of custard.
• Stir it nicely and add it in the boiling milk (be sure there is not any lumps in custard mixture)
• Stir it for 7-10 mins, add 2 tbsp sugar stir it again and keep aside to cool.
• As the custard milk gets cool add the 1/2 tin of amrakhand stir nicely.
• Add the remaining by your taste desire.
• Now you can add the chopped fruits and nuts.
• Mix it and keep in refrigerator for atleast 1 hour.
• Serve chilled with some nuts or a scoop of Amrakhand.

Tips:---------------------------------------------------------------

• You can take any fruits, except pomegranate because sometimes it taste bitter.
• You can add sugar at last after adding amrakhand.

Doodhi (Lauki) Halwa.

Doodhi (Lauki) halwa though the name sound unusual, this dessert is delicious. Sweet Indian dessert made of bottle gourd. This traditional dessert are often the most comforting and will surely fill you up with warm, happy thoughts!!! try these easy no-fuss halwa recipe and share the joy. Buy the way I like it when its hot or just removed from refrigerator, eat it any way it just taste yummy :)

Ingredients:----------------------------------------------------

• Lauki :------------------ 4 cups (finely grated)
• Milkmaid (condensed milk) :------------------ 1/2 tin (200g)
• Ghee:------------------- 5 tbsp
• Dry fruits:----------------- 1/2 cup (roughly chopped almond, cashew, raisins)
• Cardamom powder:------------ 1tbsp 
• Green colour:-------------------------------------- 1/4tsp (optional)
• Sugar:------------------------------------- 3tbsp (depend on the taste)
• Milk:------------------------------ 1 cup (150ml)
• Saffron thread:------------------------- 1 pinch
• Dry fruits:------------------------------------------ 2tbsp (for garnish)

Method:-----------------------------------------------------------

• Heat the 4 ghee in a kadai, add dry fruits and fry till golden grown.
• In a same kadai add grated lauki and sauté for few minutes.
• Add milk and cook till the lauki is soft, mix the green colour and stir well.
• Add the condensed milk and stir continuously then add sugar and stir till the mixture is thick.
• Sprinkle the cardamom powder and saffron threads, mix well.
• Pour 1 tbsp ghee and garnish with some dry fruits.

Tip:-----------------------------------------------------------------

• Before adding sugar taste it.
• Add freshly made cardamom powder it will give your halwa a nice different taste.
• Because we are not using khova, use full cream milk.

Rajasthani Laal Murg.

 
 
 
 
 

This dish (rajasthani laal maas) specially made with goat meat but i tried with chicken. The Rajput Kings of Rajasthan were known to be fierce hunters and lovers of meat. Literally a red hot but delicious chicken curry from Rajasthan.... So give a try to this Rajputana dish. 

Ingredients:-------------------------------------------------

• Chicken :------------------------- 1kg.
• Onion:------------------------------------ 4 big (roughly chopped)
• Tomato:--------------------------- 3 big (make a purée)
• Ginger:-------------------------------------- 2tbsp (home-made paste)
• Garlic :----------------------------- 2tbsp (home-made paste)
• Kasmiri lal mirch powder:--------------------- 4tbsp (make a paste by adding 2tbsp water)
• Turmeric powder:---------------------- 1tbsp.
• Thick curd:----------------------------------- 2tbsp.
• Dry coconut:------------------------------------- 1/2 cup (roughly chopped)
• Coconut :------------------------------- 1/2 cup (roughly chopped)
• Mustard oil:-------------------------- 5 tbsp. (you can use vegetable oil)
• Dried Kasmiri chilli :--------------------------- 8 -10 ( soaked in water for 1hr)
• Pinch of red food colour.

For Masala:---------------------------------------------------

• Cloves:------------------------------------------ 8.
• Black cardamom:-------------------- 2.
• Bay leaf :--------------------------------- 4.
• Green Cardamom:-------------------- 4-5.
• Black pepper:-------------------------------- 7-8.
• Cinnamon:------------------------------ 1/2".

On top:--------------------------------------------------

• Lemon juice:----------------1 tbsp
• Ghee :------------------------------- 3 tbsp.
• Coriander for garnish.
• Salt to taste.

Method:-----------------------------------------------------------

• In a big pan add 2 tbsp ghee as the ghee gets hot add chicken pieces roast them till slightly brown in colour (don't cook them) just for 3-4 mins.
• In another pan roast the masala and blend it, shift it in another jar and lid it properly so that the aroma will remain as it is.
• In same Chicken pan add dry coconut and stir it till it get nice golden brown colour.
• Remove the coconut from flame and keep it aside to cool.
• In the same kadai add 1 tbsp oil and pour chopped onion and stir it till it gets soft or brown in colour, keep it aside to cool.
• Then again in same kadai add fresh coconut and stir it till it get nice golden brown colour, keep it aside.
• After 5 mins blend onion, fresh and dry coconut, mix it properly with spoon, keep it aside.
• Last blend soaked kasmiri chillis by adding 1tbsp oil make a smooth paste.
• In a big pan add remaining oil, as the oil stated leaving smoke add the mixture of onion coconuts.
• Stir it for 3-4 mins, then add chilli powder paste  then and add turmeric, ginger garlic paste.
• Stir it for another 3mins then add tomato purée, blended soaked kasmiri chilli paste, red food colour and curd mix well and stir it till oil gets separate by adding 1 -2 tbsp water.
• Now add chicken pieces stir for 5mins and add water.
• Let it cook for 5mins then add roasted masala powder, salt and cook it for 10-15mins or till the chicken gets cook.
• Remove from flame and add lemon juice and ghee.
• Garnish with coriander.
• Serve hot with paratha/naan.