Supreme Recipes

Ingredients

1 packet Bread
1/4 Kg Khoya
1/4 Kg Mixed Dried fruits of your choice
Oil for frying
For sugar syrup
1 cup sugar
2 cup water

Method

In a non-stick pan add khoya and cook till the colour turn golden brown.Add all the chopped dried fruit,cook for a while.When cools make it into small balls.
In a meantime mix sugar with water and make syrup.
Soak a piece of bread in water.Squeeze out excess water gently.Keep the dried fruit ball in the center of the bread and fold the bread round the khoya ball so that the slice covers the balls completely.Deep fry the balls to golden brown in colour.
Now soaked the fried balls in warm sugar syrup for 5-10 min.
Cool and cut into halve

Ingredients

1 medium Chicken
2 onion chopped
2-4 Garlic cloves mashed
2" Ginger piece chopped
15-20 green chillies cut into round shape
1 tbsp Cornflour
2 tbsp Soya sauce
2 tbsp Viniger
1/2 tsp Ajinomoto
1/2 tsp Pepper powder
1/2 tsp Turmeric powder
Salt to taste
Oil for frying

Method

Marinate Chicken with 1 tbsp of soya sauce,turmeric powder,garlic,vinegar and salt for 1 hr.Fry chicken pieces in oil and keep aside.
Heat 2-3 tbsp oil,add garlic,green chillies,onions and fry till golden brown in colour.Add 2 cups of water.When it boils add remainng soya sauce,pepper,ajinomoto,and salt.To thicken gravy,add cornflour(mixed with 2 tbsp of water).
Then add the fried chicken pieces and simmer for few min.
Serve hot with chinese fried rice.

Ingredients

1 kg prawn
3/4 lt white viniger
15-20 garlic cloves
2 inch ginger piece
1 tsp turmeric powder
24 dry red chillies
4 tsp cumin seeds
7 tbsp oil
salt to taste

Method

Wash,shell and de-vein the prawns.Pat them dry,rub some salt and turmeric powder into the prawn and marinate for an hour.
Grind red chillies,ginger,garlic and cumin seed into thick paste by adding little vinegar.
Heat four tbsp of oil on medium flame and fry prawns till golden brown in colour.Drain and cool.
fry the spice paste with three tbsp of oil,tillthe oil begins to seperate from it.
Now add the remaining vinegar and cook on a medium flame for 15 min.
Place the prawn in a pickling jar and pour the cooled spice mix over them.
Mix well and allow to rest for a few days before eating.

Ingredients



1 kg Fish fillet
1 kg Onion
15 Gren chillies
200 gm Garlic
100 gm Ginger
3 tbsp Chilli powder
6 tbsp Coriander powder
1 tsp Turmeric powder
2 tbsp Pepper powder
1 tsp Fenugreek powder
1 lt vinegar
Salt to taste
2 cup oil

Method

Cut fish into cube shape.Add tumeric,chilli powder and salt and marinate for 1 hr.
Heat oil .Fry chopped onion till brown and crisp.Transfer into dry vessel.Fry ginger,garlic and green chillies and then fry fish pieces and keep aside.
To the rest of the oil add coriander powder,pepper powder and fry till crisp.
Now add the fried onion ginger garlic,chillies and mix.Add vinegar and bring to boilon a slow flame.Add fish and stir.
When it thick add fenugreek powder and keep covered.
Store in dry jars.

INGREDIENTS:

16 oz. jumbo prawns
1 onion, coarsely chopped
½ cup oil
1 cup lemon juice
1 cup natural yogurt
½ cup Tikka paste or sauce

METHOD:

Combine onion, oil, lemon juice, yogurt and Tikkapaste or sauce. Add jumbo prawns and coat thoroughly. Cover and chill for 5 hours.
Preheat grill to hot. Using metal skewers, pierce centers of each piece until full.
Balance skewers on a grill pan and cook for atleast 5 minutes each side, or until juices run clean.
Serve hot with a spinach salad.

Ingredients

8 boneless skinless chicken breast halves, cut into cubes
1/2 cup soy sauce
1/2 cup fresh orange juice
1/4 cup lime juice
2 tablespoons crunchy peanut butter
2 tsp curry powder
2 garlic cloves
1 tsp dried red chili pepper flakes
1 tsp cumin
24 bamboo skewers
For Peanut sauce:
3/4 cup coconut milk
1/2 cup crunchy peanut butter
1/4 cup fresh lemon juice
2 tbsp soy sauce
1 tbsp brown sugar
2 garlic cloves
1 tsp grated ginger
1 tsp crushed red pepper
1/2 cup heavy cream


Method

Combine all ingredients in a shallow dish for marination.
Thread chicken through skewers and place in marinade;refrigerate for one hour or overnight for an intense flavour.
To Grill: Prepare a covered grill for direct grilling.Arrange chicken on the grill, turning several times and basting with marinade until crispy on the outside and cooked through inside.
Garnish with cilantro and serve with the peanut sauce.
For the peanut sauce: In a medium saucepan overmedium heat combine all the ingredients except for the heavy cream. Stir constantly until the sauce is as thick as the cream, about ten minutes. Transfer to a food processor and puree briefly. Add the cream and blend until smooth. Serve at room temperature or slightly warm.

Ingredients

1can canned pineapples
2 apples peeled
2 bananas peeled
1 muskmelon
Any other fruit of individual choice
1/2 cup lemon marinate (use syrup of pineapple insteadof water)

Method

Cut pineapple and peeled apple into square shape. Cut banana in 1" thick slices.Cut muskmelon into 10 inch sized cubes and cut other fruits also in desired size.
Drizzle the marinate on all fruit and toss lightly. Keep aside for 10-15 minutes.
Poke each fruit one by one into skewer.
Grill skewers over a barbeque fire or in an oven.
Serve sizzling hot.

Ingredients

20 cloves Fresh Garlic
2 teaspoons of Chillie powder (or according to taste)
1/2 teaspoon of salt (or according to taste)
2 teaspoons of vegetable oil

Method

Peel and grind the garlic until it is a paste.
Add the chillie power, salt and oil to the garlic. Mix again thoroughly.
You should have a thick, but smooth paste Enjoy the chutney in a variety of ways.
chutney should be stored in an airtight containerin the fridge or a cool, dark place. If stored in thefridge, it will last as long as it is not eaten up!
Uses: Mix a little chutney with some yogurt and use as adip.
Add a little more oil to the chutney so it is more'loose' in consistency, to marinade paneer, potatoes,mushrooms and other vegetables for a barbecue.
The chutney tastes great when eaten with hot rotis,rotlas, parantha, puris, bhakharis, naan etc etc.
The chutney can also be used in cooking, wherechillie, garlic and salt are required (just rememberto omit the chillie, salt and garlic the recipe asksfor!)

Ingredients

1 cup masoor dal(soaked overnight)
1 boiled potato medium size
1 onion(finely chopped,medium size)
1 inch ginger(grated)
1to2 green chillies finely chopped
1tsp garlic finely chopped
salt and red chillipowder to taste
1/2 tsp roasted cumin powder
1tbsp lemon juice
1/4 tsp garam masala
1/2 tsp chaat masala

Method:

coarsely grind masoor dal.
Add mashed potato,onion,ginger,garlic,green chillies and other ingrediants.
make kababs out of the dough and shallow fry.

Ingredients

1 can condensed milk
1 can evaporated milk
1 pint heavy whipping cream

Method

Churn all the ingrediants in a food processor/ mixer for a couple minutes and fill into kulfi molds and set for a few hours.

Alternatives: Kesar Kulfi- add some kesar while churning. Mango Kulfi- Add a few tea spoons of mango pulp while churning

Ingredients

200gms Pasta (any design)
2 heapful Mayonaise
1/2 cup shreded Cabbage
1/2 cup thinly sliced carrot

Method

Cook pasta with little salt till it well done.Drain and keep aside.
Mix all the ingredients well with cooled pasta.
Garnish with coriander.

Ingredients

150gms Chicken
150gms cornflour
4 tsp grounded red chilli paste
50gms white sesame seed
2 tsp grounded garlic paste

Method

Marinate all the ingredients with chicken for 2 hrs.
Deep fry it hot oil.
Serve hot.