HOME MADE PAN CHICKEN PIZZA

Although the term 'pizza' was documented for the first time in 977 in Southern Italian town of Gaeta, but the history of origin of this yummy preparation is not very clear or well-documented. Foods similar to pizza have been prepared since the neolithic age. Records of people adding other ingredients to bread to make it more flavorful can be found throughout ancient history. This process of innovating new toppings of this flat-bread is still on. Everyone is in the race of making the topping something new with their innovation.
So, this recipe would show how I made chicken pizza in my own way at my home using a frying pan.

INGREDIENTS

Home-made pizza base-1

Pizza sauce-2 tbsp

Oregano-2 tsp

Parseley-2 tsp

Chilli flakes-1 tsp

Cream Cheese-1 tbsp

Mozzarella cheese

Boneless Chicken cubes-10-15 (boil the chicken cubes with salt, crushed pepper powder, 1 inch ginger piece, few crushed cloves of garlic)   

Veggies- Capsicum, tomato, onion (all diced)

Boiled American sweet corn-1/2 cup
Olive oil-1 tbsp
Finely chopped Garlic-3-4 cloves

METHOD

Take a non-stick frying pan and grease it with a few drops of olive oil. Then put the rolled out pizza base on it and prick it all over with a fork. Cover it with a lid. Let the base lid-cook in slow flame until it becomes almost done and then turn the base up-side-down, and let this down side cook for about 3-4 mins. On the other hand, prepare the pizza topping. In another pan, take 1tsp of Olive oil and saute little garlic, onion, chicken cubes, capsicum, corns, tomato for a few seconds. Then add little salt, tomato ketchup, dry herbs, chilli flakes and pepper powder. Mix well all the ingredients. When the pizza topping is ready, now it's time to assemble all the ingredients together. Take the cooked pizza base, spread the pizza sauce first on the base. Then put the cream cheese properly on the whole pizza. Now put the topping on it so that it covers the base nicely. Grate mozzarella cheese covering the whole pizza. Take the pizza back to frying pan and again put the lid on it,  But this time, we wont keep the frying pan on direct flame, instead we would keep a griddle (tawa) first over flame and then put the frying pan on it. This will help to save the pizza from getting burnt. Cover and cook the pizza till the cheese melts nicely.

CHICKEN 65

Chicken 65 is a typical South Indian chicken starter preparation. People differ in their opinions as how do this preparation of chicken has got its name from. But no one knows the actual origin of name of this dish. In this preparation, chicken pieces are marinated with some spices and are deep fried. Then the fried chicken pieces get a tempering of curry leaves and mustard seeds to give a true South Indian flavor.

INGREDIENTS

Boneless Chicken-200 gm

Salt-as per taste

Vinergar-1.5 tsp

Cumin powder-1 tsp

Red chilli powder-1 tsp

Food Color-1 pinch (optional, usually I skip using this and use turmeric powder instead)

Egg-1

Garlic paste-1 tbsp

Garam masala powder-1 tsp

Ginger paste-1 tsp

Refined Flour-3 tsp

Cornflour-2 tsp

Curry leaves-8-10

Curd-1 tbsp

METHOD

Marinate the boneless chicken pieces with vinegar, garlic-ginger paste, salt, red chilli powder, turmeric powder, garam masala, cumin powder, egg, cornflour and refined flour for about 4-6 hrs. Then take a wok, put refined oil into it and deep fry the chicken pieces. Keep aside. Take another pan, put the same oil (1tsp) into it. Put mustard seeds and curry leaves for tempering. When the curry leaves would start emanating flavor, add the curd and stir well. Put the fried chicken pieces and stir again. Now the Chicken 65 is ready to be served.

N.B: In this preparation, I have not used the food color due to health reasons. The use food color would lend this dish a nice orange color.

 

APPLE TEA BREAD

This apple tea bread is a yummy combination of raisins and apples. And the roasted and grounded spice powder gives this tea bread a wonderful flavor. Whenever I bake this bread at my home, my entire house gets filled with this maddening fragrance. Not only this, even my neighbors can smell this from our staircase. So if you also want to savour this awesome cake, do try this simple recipe at your home.

INGREDIENTS

Refined flour (Maida)-200 gm

Butter-100 gm

Castor sugar-100 gm

Raisins-1/2 cup

Chopped Apple-1/2 apple

Baking powder-1tsp

Eggs-2

Spice powder- 1 tbsp (Roasted and grounded cloves, green cardamom, star anise, cinnamon, mace)
Honey-1 tsp
Vanilla essence- few drops

METHOD

Sieve all the dry ingredients (refined flour, baking powder) and the roasted powder in one bowl, keep aside. Mix butter and sugar to a smooth mixture. Beat one-by-one 2 eggs to the butter-sugar mixture till it becomes fluffy. Now fold all the dry ingredients to this mixture. Add raisins and chopped apple pieces to the batter. Now grease cake-mould and pour the batter into it. Pre-heat oven for 15 mins.at 130 C and bake it for 40mins. When the bread or cake has been baked properly, brush the top surface of the cake with a mixture of honey and vanilla essence. Dust castor sugar over it and serve hot.

CHICKEN CORN SANDWICH

This recipe of sandwich is appropriate for your breakfast. This will give you and your family enough energy to jump-start your day. This lip-smacking sandwich is an amalgam of various nutrients.To make it more healthy, I have used Whole wheat breads. You can substitute it with any other kind of breads.

INGREDIENTS

Whole wheat bread-3 slices

Boiled corn -1/2 cup

Boiled and shredded chicken-1/4 cup (optional, mushroom can be added instead of chicken)

Capsicum-1/2 cup

Tomato-1/2 cup

Tomato ketchup-3tsp

Dried herbs-2tsp

Black pepper-1 tsp

Grated Cheese-3 tsp

Chopped onion-1 medium

Garlic-2 cloves

Olive Oil-1 tbsp

METHOD   

Take a non-stick pan and add olive oil into. Now add garlic, onion and saute little. Then add chicken/ mushroom, capsicum, corn and tomato. Saute for some more time. One-by-one add all the other ingredients also. Mix properly. Stuff this filling inside bread slices smeared with mayonnaise. Cut bread slices into triangle shape and serve.

  

RUSSIAN SALAD

This salad is one of the yummiest salads I have ever eaten in my life. This is also my favorite one. It is not only fabulous in its taste but also serves as a great treat to the eyes. It is made with all the readily available veggies put together to create this riot of color on platter. It is so colorful that I am sure even your kids also wont shun away from eating this salad. I think this is a great recipe to give all the nutrients to all the family members of your house. And if you think to serve this salad in any of your parties, I tell you it's going to be the show stopper.

INGREDIENTS

Diced French Beans-1/2 cup

Diced Carrot-1/2 cup

Green peas-1/2 cup

Diced potato-1/2 cup

Diced cucumber-1/2 cup

Diced pineapple-1/2 cup

Diced apple-1/2 cup

Mayonnaise-4tbsp

Fresh cream-2tbsp

Hard boiled egg-1 cut into 4 halves

Crushed black pepper-1tsp

Sugar-1tsp

Salt-as per taste

Ice berg Lettuce- 1 bunch   

Golden Raisins-1/4 cup    

METHOD

Blanch all the diced vegetables and keep aside to reach the room temperature. Now in a big bowl mix the mayonnaise, fresh cream, black pepper, sugar and salt together. Then add all the blanched vegetables, pineapple, apple, cucumber, torn lettuce and raisins to the mayonnaise mixture. Now the salad is ready to be served. Decorate it with halved boiled eggs.

FISH CROQUETTES/ MACHHER CHOP

This is a typical bong (Bengali) preparation of fish. But I have added a few new things to give this croquettes (chop) a little twist in their taste. This serves very well as a starter. You serve this dish in any party, I assure you that in no time, you will find your serving platter empty. The ingredients required for this chop are also readily available in the market and the preparation time is also very less. I have used Beckti fish fillets to make these croquettes but in case, Beckti is unavailable, it can be substituted with any other fleshy and boneless fish like basa or even rogue.

INGREDIENTS

Bhetki (Beckti) Fish-4 fillets
Garlic paste-1tsp
Grated Ginger-1tsp
Lemon juice-2tsp
Salt-as per taste
Egg-1
Onion-1 medium size
Boiled and smashed Potato-2 medium size
Chopped Coriander leaf-1 bunch
Chaat masala-1tsp
Grated Cheese-3tsp
Bread crumbs-1 cup
Refined Oil for frying

METHOD

Marinate the fish fillet with lemon juice, salt and garlic paste and keep aside for about 2 hours.Take some refined oil in a wok, put the grated ginger and fry this till the ginger emanates a nice flavour. Now add the chopped onion and the chopped green chillies, and saute for sometime. Add the marinated fish and keep stirring till the fish becomes soft and gets mixed properly with the onion. Add the seasonings, chaat masala, grated cheese and chopped coriander. Keep aside the stuffing to bring it to room temperature. Break the egg in a small bowl, add salt to it and beat properly until fluffy.Now in a different platter mash the boiled potatoes and add salt to it. We have to be very careful while mixing salt because here in this recipe we are using salt thrice.With this mashed potato make small bowl-like shape and put the fish stuffing inside, and cover it properly to give it a long cylindrical shape. Dip the croquettes into the beaten egg and dust with bread crumbs. Deep fry them in oil and serve hot with tomato ketchup.

CHICKEN BHARTA

I was first introduced with this chicken preparation by my maternal aunt (masimoni, as I call her). During one of my visits to her place, she made this dish for me and I liked it very much. I was in my school then but in my hearts of heart, I had decided that I have to learn this recipe from her when I grow up. When I really started cooking after my marriage, I learnt that recipe from her. I have added a few things to make this yummy recipe more yummy.

INGREDIENTS

Boneless Chicken-700gm (boiled with ginger, garlic and little salt)

Onion paste-1 medium size

Tomata-1 cut into 4 halves

Ginger-2 tsp

Garlic-3 tsp

Green Chilli-3

Salt-as per taste

Sugar-1tsp

Turmeric powder-1 tsp

Red chilli powder-1tsp

Coriander powder-2 tsp

Cashew nut paste-1/2 tbsp

Poppy seeds paste-1 tbsp

Curd-1 tsp

Whole Garam masala- Cinnamon, Cardamom, Cloves

Boiled Egg-2 

Dried Fenugreek leaves (Kasuri meethi)-1tsp

Fresh cream-1tbsp

Refined oil for cooking

METHOD

Shred the boiled chicken into small parts. Take some refined oil in a wok and add whole garam masala. Wait till it splutters. Then add the onion paste and fry a little. Add little sugar, red chilli powder to the onion paste. This will give a nice color to the dish. Then put the ginger garlic paste and fry for some more time. One- by-one, go on adding, turmeric powder, coriander powder, curd and halved tomatoes. Cook the gravy nicely till it starts leaving oil. Then it is the right time to add the shredded chicken to the gravy. Mix well and add the cashew nut paste, poppy seeds paste and the seasoning. If required add some lukewarm water to it. It won't take much time to cook because the chicken is also boiled. Add the fresh cream and sprinkle kasuri meethi before taking it off the heat. Now garnish with boiled eggs and serve hot with any Indian bread.

KADHAI CHICKEN/ MURG

As the name suggests, this is a recipe of chicken that is cooked and often served in kadhai (similar to Chinese wok). Though there are several opinions as how this recipe derived its name. As far as I know, this name is due to the kadhai masala (dry roasted and grounded peppercorn, cumin seeds, coriander seeds, bayleaf, red dry chilli, green cardamom, cloves and cinnamon) being used in this recipe. But whatever the source of its name, the recipe is awesome in its true sense.

INGREDIENTS

Chicken-1 kg
Onion-3 medium sized (2 finely chopped and 1 diced)
Capsicum-2 diced
Tomato-2 (1 puree and 1 diced)
Kadhai Masala-1.5 tbsp
Ginger paste-1.5 tsp
Garlic paste-3 tsp
Red chilli powder-2 tsp
Lemon juice-1 whole lime
Cashew nut paste-1 tbsp
Fresh cream- 1tbsp
Cumin powder-2 tsp
Coriander powder-3 tsp
Turmeric powder-2 tsp
Dried Fenugreek leaf (kasuri meethi)-1 tsp
Mustard oil-2 tsp
Refined oil-for cooking
Sugar-1tsp

METHOD

Marinate the chicken with the lemon juice and little salt. Keep aside for 15 mins. Then discard the marinade and wash off the chicken. Now again, marinate the chicken with ginger garlic paste, red chilli powder, turmeric powder, mustard oil, cumin powder, coriander powder and salt for 3-4 hrs. Take refined oil in a wok and saute chopped onion till it changes color. Add some sugar now so that the onion gets caramelized and give a good color to the gravy. Now put the chicken and cook it properly with all the ingredients. Add the tomato puree when the colour of the chicken truns whitish. Now add the cashew nut paste. Mix it well and then add little lukewarm water to make the gravy. Add the seasonings as per requirement and taste. Lid cook the chicken till it gets properly cooked in the gravy. Keep stirring so that the gravy doesn't get burnt. Sprinkle the kadhai masala and the kasuri meethi when the cooking is done.

Now, in another pan, take a little oil and put all the diced veggies (capsicum, onion and tomato). Saute a little. Put this tempering over the cooked chicken gravy and serve hot.

SRAMBLED EGG WITH A TWIST

This is a recipe of our well-known scrambled egg with a 'desi-tadka'. Usually in scrambled egg recipe, no veggies are used but here in this recipe I have tried to give it an Indian twist by adding some veggies. So here we go...

INGREDIENTS

Eggs-4

Onion-1

Capsicum-3

Tomato-2

Green Chilli-3

Salt-as per taste

Pepper powder-1/2 tsp

Refined Oil-1.5 tbsp

Milk-1tbsp

METHOD  

Cut all the vegetables in small diced shape. Chop the green chilies as well. Break and beat all the eggs, milk, salt and pepper powder together until the mixture becomes fluffy. Keep aside. Take a non-stick pan, add refined oil and saute all the veggies together for sometime. Now it's the right time to add the beaten egg mixture to the fried veggies. Stir fry for a minute or two and serve hot.

MOONG DAL (split yellow lentil) WITH VEGETABLES

 

 Moong dal (split yellow lentil) is such a dal that can be prepared in number of methods. It can be cooked with various vegetables as well as with fried fish head to give it a better taste. Moong dal with fried fish head is very popular among bengalis. Even desserts can be made using this dal.

INREDIENTS

Moong Dal-2 cups

Bayleaf-2

Cumin seeds-1 tsp

Garam masala (whole)- 1 inch cinamon stick, 3 cardamom, 2 cloves

Red dry chilli-2

Ghee (clarified butter)-1tsp

Refined oil-2 tsp

Boiled Vegetables-1 cup (beans, carrot, green peas, cauliflower)

Ginger paste-1.5 tsp

Sugar-1 tsp (as per taste)

Salt-1 tsp (as per taste)

METHODS

Dry roast the moong dal in a wok till the dal changes its colour into light brown. Then pressure cook the dal with 2 whistles. In a pan, take oil and put cumin seeds, bayleaf and red dry chilli for tempering. Put the boiled vegetables and saute a little and then add the boiled dal into it. Add the seasonings, ginger paste and little water (as per requirement) to it. Finally, sprinkle the ghee over the dal and serve hot with boiled rice.

CHEESY FISH

Many of us must have tasted the beckti batter fry. Of course it's yummy but those who are bored with that same taste, here is some innovation for them. Though this recipe needs little bit of preparation with a long list of ingredients but it's really worth.

INGREDIENTS

Bhetki (Beckti) fish-4 fillets 

Garlic paste-1 tbsp

Chopped green chilli-3 pcs

Ajwain powder (Carom seeds)-1tsp

Chaat masala-1/2tsp

Red chilli powder-1tsp

Turmeric powder-1/2tsp

Chopped garlic-1tbsp

Salt-1tsp

Sugar-1/2 tsp

Fresh cream-1tbsp

Cashew paste-1tbsp

Coriander leaves-1 bunch

Lime juice-1/2 lemon

Egg-1 no.

Refined flour-6tbsp

Cornflour-3tbsp

Refined oil-as per requirment

Grated paneer (Cottage cheese)-10gms

Grated Cheese-10gms

Tomato puree-1cup of blanched tomatoes     

METHODS 

Marinade: Marinate fish fillet with lemon juice, roasted carom seeds powder, ginger-garlic paste, and salt. Keep aside for 2 hrs.

Stuffing: Make a stuffing with grated cheese, grated paneer, chaat masala, salt, chopped green chilli and coriander leaf. Put this stuffing inside the marinated fish fillet and roll it out.

Batter: Make a smooth with egg, flour, pepper powder, salt, little refined oil, carom seeds powder and little water. Dip the stuffed bhetki fillet into this batter and deep fry in refined oil.  

Sauce: Heat oil in a non-stick pan, saute chopped green chilli and chopped garlic; add a little ginger paste as well. Keep stirring. Put the left over marinade also. Add red chilli powder, tomato puree and kasuri meethi. Pour little water so that the spices do not stick to the bottom of the pan. Add some more water and the cashew paste, and blend well. Add the seasonings, according to the taste. Cook the sauce, until it reaches the right consistency. Garnish with fresh cream, grated cheese and chopped coriander leaves. To serve, arrange the fish pieces in a platter and pour the prepared sauce over the fish. Serve with boiled or jeera (cumin) rice.

  

SIMPLE CAULIFLOWER CURRY

This is an awesome quick recipe of cauliflower. It requires only a few things to make this lip-smacking curry.

INGREDIENTS

Cauliflower-1 medium sized (cut into small pieces)

Potatoes-2

Greens Peas-1/2 cup

Tomato-1

Green Chilli-3
Turmeric-1/4 tsp

Any Curry Powder-1tsp (optional)

Onion seeds (kalonji)-1tsp

Refined Oil for Cooking

METHOD

Take a pan and put little oil into it.Add kalonji and wait till it start spluttering. Then add the cauliflower first and then the potatoes. Put slitted green chillies also. Fry a little. Add the seasonings. I also use little sugar (1tsp) to balance the taste.Add green peas to it and lid-cook for sometime.This is the right time to add the turmeric powder and mashed tomato. Add the curry powder also (I normally don't use it). Lid-cook again till the vegetables become soft and cooked properly. Serve hot with boiled rice or any Indian bread.

NAWABI KEBAB

I am not sure if this recipe of Nawabi Kebab is the authentic one or not. Once I had this recipe in some restaurant and I simply loved it. I have tried this recipe at home using those ingredients as the chef of that restaurant told me. The tastes of these home-made kebabs do not differ much from that of the restaurant.

INGREDIENTS

Chicken thighs-3 pieces
Hung curd-1/2 cup
Ginger paste-1tsp
Garlic paste-3tsp
White pepper powder-1.2tsp
Red chilli paste-1tsp
Lemon juice/ Vinegar-1 whole lemon/ 2tsp vinegar
Fresh cream-3tsp
Coriander powder-2tsp
Garam Masala powder-1tsp
Pepper powder-1tsp
Grated cheese-2tsp
Rose water-1tsp
Refined Oil-4tsp for marination and blasting the kebabs

METHOD

This recipe needs two marination.

1st marination: Marinate the chicken thighs with ginger garlic paste, red chilli paste, salt, white pepper powder, vinegar/lemon juice and 1tsp oil. Keep it aside for 20 mins.

2nd marination: Again marinate the thigh pieces with hung curd, fresh cream, grated cheese, garam masala, coriander powder, pepper powder and rose water for 4-5 hrs.

Then grill the chicken thighs in pre-heat oven at 225 C for30 mins or till the chicken is fully cooked.

 

CORN PALANG PANEER

The recipe of Palang Paneer is very easy and is known to most of us. To this our very common recipe, I have added a cup of sweet corn to invent a new taste. And the outcome is really great.   

INGREDIENTS

Spinach Leaves 4 bunches (blanched and pureed)

Cottage Cheese (Paneer) 250 gm

Sweet Corn 1cup

Onion paste  1/2 medium size onion

Green Chilli paste 2 tsp

Garlic paste   2 tsp

Ginger Paste 1tsp

Turmeric Powder 1/4 tsp

Tomato Puree 1/2 cup

Fenugreek (meethi) Seeds 1/4tsp

Dried Fenugreek Leaf (kasuri meethi) 1tsp

Fresh Cream 1.2 tbsp

Butter 1tbsp

METHOD

 Take a pan and add refined oil to it. Put fenugreek seeds, and then onion paste, once the fenugreek seeds start emanating flavour. Go on adding one-by-one ginger-garlic paste, turmeric powder. Fry the gravy for a while. Add tomato puree, chilli paste and cook again for sometime till the masala starts leaving oil. Add the spinach puree and cook till it changes colour into dark green. Put the paneer and the corns to the gravy. Add seasonings also. When the dish is cooked, add the fresh cream and the butter. Sprinkle Kasuri meethi from above and serve hot with any kind of Indian Bread.

TOMATO FISH

I had few Beckti (Bhetki) fish fillets left in my fridge since few days. So last night for dinner, I thought of making tomato fish with those left over fish fillets. As the name suggests, the base of the gravy is mainly tomato, and the other ingredients required for this recipe can be found at any house at any moment.

INGREDIENTS

Beckti fish  4 fillets

Tomato puree 1 cup

Tomato minced 1 no.

Tomato ketchup 2 tsp

Chopped green chilli 2 no.

Onion chopped 1/2medium sized onion

Garlic chopped 10 cloves

Ginger paste 2 tsp

Grated Cheese 1tbsp

Fresh Cream  1tbsp

Lemon juice 3 tsp

Roasted Carom Seeds Powder 2tsp

Turmeric powder 1/4 tsp

Maida (Refined Flour) 4 tbsp

Cornflour 2 tbsp

Egg 1 no.

METHOD

Marinate the fish fillets with lemon juice, garlic paste,  roasted carom seeds powder, ginger paste for 1 hr.

Make a batter with egg, cornflour and maida. Add a little salt to it. Dip the marinated fish fillet into the batter and deep fry them. Keep aside. Now for the gravy, take a pan, saute garlic, onion, green chilli and ginger. Add chopped tomato, turmeric powder and cook for sometime. Then add the tomato puree and cook till the raw smell of tomato fades away. Add seasoning and the fresh cream. Pour this gravy over the fried fish and sprinkle grated cheese from above. Now microwave this for about 15 mins with lid covered.

GARLICKY MUSHROOM FRITTERS

This recipe could be a great evening snack. This is a very easy, quick-to-make as well as finger-licking recipe. All the ingredients you want to make this are available at home for most of the time. Only you need to have some button mushrooms.

INGREDIENTS

Chickpea Flour (Besan) 6tbsp

Button Mushroom          10

Carom Seeds (ajwain)   1tsp

Salt                                according to taste

Turmeric Powder           1/4 tsp

Garlic Paste                   1.5 tbsp

Lemon Juice                  1 tsp

Red chilli powder           1/4 tsp

Water                            Enough to make a thick batter

METHOD

Cut the stem of the button mushroom and keep aside. Then take a bowl and add all the ingredients mentioned above to make a thick batter. Dip the mushroom into the batter and deep fry them till golden brown. Serve hot with tomato sauce.

ROCKY HILL BROWNIE

This brownie has all the ingredients that kids would love to eat, and why only kids, even elders would also wont shy away from gulping down this awesome brownie. The most interesting thing in this brownie recipe is that you can indulge your kids to decorate this with their favourite ingredients to enhance their joy. So all you need for this fabulous brownie are:

INGREDIENTS

Butter 250 gm

Castor Sugar 350gm

Eggs 2
Baking Powder 2tsp

Refined Flour (maida) 100 gm

Coco Powder 60 gm

(MIlk Chocolate chips,  Dark Chocolate chips, Marshmallows, Coco coated chocolates cut into small pieces, Broken cookies Biscuits and Gems)  20 gm each

METHOD

In a bowl, beat butter and the castor sugar properly. Add both the eggs one by one, and beat well until the mixture becomes smooth and fluffy. In an another bowl, sieve all the dry ingredients, like refined flour, coco powder and baking powder. Fold the dry ingredients to the butter-egg mixture nicely. Now add the chocolate chips, cut coco chocolates, broken cookies, gems and marshmallows to the above brownie batter with light hands. Now grease a baking dish and pour the batter into it. Decorate with gems, cookies, biscuits and etc. Bake it in a pre-heated oven at 180 C for 20-25 mins.

CHOCOLATE MOUSSE

CHOCOLATE MOUSSE

I am sure this recipe of mousse is loved by all kids. Even my two and half years toddlers is a fan of chocolate. This recipe  is very easy and is made with readily available ingredients.

INGREDIENTS

Milk                               1.5 cup

Grated Dark Chocolate  1/2 cup

Coco Powder                1/4 cup

Custard Powder             2tsp

Water                             2tsp

Gelatine                          2tsp

Fresh Cream                  1/2 cup

METHOD

Boil 1.5 cup of milk in a pan. When the milk starts boiling add the grated dark chocolate. Also add the coco powder to it. Keep stirring.

In another small bowl mix the custard powder with little cold milk (2tsp). Put this custard powder mix to the boiling milk and make the custard.

Dissolve 2tsp gelatine in 2tsp water and shimmer little over gas oven till the gelatine granules melts but don't boil the water. Add this to the prepared custard as well.

Add 1/2 cup of fresh cream to the custard after it comes to room temperature.

Pour this mixture into serving bowls and refrigerate for about 3-4 hrs and serve chilled.

MANGO MOUSSE

 MANGO MOUSSE

This is the recipe I made for the 1st time when my cousin sisters came to visit my place. It was the month of June and June means the season of sweet and juicy mangoes. So I thought, why not make some yummy dessert using this king of fruits to make them really happy. The main ingredient for this recipe is mango and the rest of the ingredients are also readily available in the market.

MANGO MOUSSE

Mango Pulp           5 cups

Castor Sugar         1/2 cup ( increase or decrease according to your taste)

Lemon Juice          1tsp

Semi-hot Water     1/4 cup

Gelatine                 1tsp

Whipped Cream    1cup

Egg Whites           of 2 eggs

METHOD

Add the mango pulp with the castor sugar.Add the lemon juice also and mix well. Keep aside.

Add the gelatine in 1/4 cup of semi-hot water. Mix well till the gelatine granules get dissolved.

Take the whipped cream in a bowl and add the whipped whites of two eggs. 

Now mix all the mixtures together with light hands. Pour the contents into servings bowls and keep it in fridge for 4-5 hrs to set properly. Decorate with chopped mango pieces and serve chilled.

CRISPY FRIED CHICKEN

Whenever I go for shopping, after spending 2-3 hrs of hard work of selecting the perfect attire in perfect color (of course at the best reasonable price) for me, I feel the pangs of ultimate hunger and start looking for a food corner where I can appease my hunger. And at such a time, one of the best foods I like to gorge on is definitely a CRISPY FRIED CHICKEN. I got this recipe sometime back and tried at my home, trust me this came out to be no less lip-smacking than the fried chicken I had in a well-known food corner. Though the process is little lengthy but the required ingredients are very easily available.

CRISPY FRIED CHICKEN

INGREDIENTS:

Boneless Chicken       500gm

Refined Flour              300gm

Buttermilk                   1/2 lit.

Egg                             2

Black Pepper Powder 1/2 tsp

Salt                             1tsp

Bread Crumbs             200 gm

Crushed Cornflakes     200 gm

Refined Oil for Frying   

METHOD:

Add salt and black pepper to buttermilk and mix.

Add boneless chicken in this mixture and allow marinating for about an hour.

Combine breadcrumbs and cornflakes in a flat dish.

Beat the egg and add salt to it and mix. Keep aside.

Take the marinated chicken pieces, wipe off the excess marinade. and once roll them into flour, and then put them back into the buttermilk mixture.

Again coat with flour and now dip it into salted beaten egg mixture and then roll them in breadcrumbs and corn flakes mixture.

Heat oil in a wok and deep fry these chicken pieces on slow fire until crisp and golden brown. Serve hot with tomato sauce

PEPPER CHICKEN

Today I am going to share the Recipe of Pepper Chicken with all of you. I guess, this is one of the easiest recipes of chicken I made so far. Pepper Chicken is simple yet-so-yummy recipe. This is something I usually make when I do not really want to spend long hours in my kitchen but at the same time want to eat something delicious, provided I have all the ingredients at my home.I came across two recipes of Pepper Chicken with a little difference in the ingredients. So the methods and the ingredients those are required to make this fabulous lip-smacking dish are give below:

Pepper Chicken-Method I

Ingredients:
Chicken             1kg
Garlic                 paste of 1 whole garlic
Pepper Powder  2 tbsp
Hung curd          1cup
Refined Oil         3 tbsp
Salt                    According to taste

Method: Take a pan and add refined oil into it. Add the garlic paste first and saute for sometime till the raw smell of garlic fades away. Then put the chicken and fry a little. When the chicken changes colour, add on half of the pepper powder to it. Fry again for a minute. Add the curd and the seasoning; mix well. It will leave lots of water once the curd is added. So cover the pan with its lid and let the chicken cook in its own juice. Add rest of the pepper powder when the chicken is cooked properly. Now it is ready to be served. I serve this recipe of chicken mostly with any kind of Indian bread or jeera (cumin) rice.

Method II

This method slightly differs from that of the first. In this method, the chicken has to be marinated with garlic paste, salt, pepper powder, curd, grounded garam masala (3 cardamom, 1 inch cinnamon stick and 3 cloves) and 1 bayleaf. After the chicken is cooked, before serving add fried brown onions.