Homemade Bread Recipe

 

Ingredients:

• 4 cups all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon active dry yeast
• 1 1/2 teaspoons salt
• 1 1/2 cups warm water (110°F/43°C)
• 2 tablespoons olive oil (optional)

Instructions:

1. In a bowl, combine warm water and sugar. Stir until the sugar dissolves.

2. Sprinkle the active dry yeast over the water and let it sit for about 5 minutes, or until it becomes frothy.

3. In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture. Add olive oil if using.

4. Mix the ingredients until a dough forms. Knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic.

5. Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm place for about 1-2 hours or until it doubles in size.

6. Preheat your oven to 375°F (190°C).

7. Punch down the risen dough and knead it briefly. Shape it into a loaf and place it in a greased loaf pan.

8. Cover the pan with a cloth and let the dough rise for another 30 minutes.

9. Bake in the preheated oven for 25-30 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.

10. Remove the bread from the pan and let it cool on a wire rack before slicing.

Enjoy your freshly baked homemade bread! Feel free to customize by adding seeds, nuts, or herbs to the dough for extra flavor.

Cornflakes fried chicken

 

Ingredients:

• Chicken pieces (breasts, thighs, or drumsticks)
• 2 cups cornflakes
• 1 cup all-purpose flour
• 2 eggs
• 1 tbsp mustard (optional)
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• Oil for frying

Intructions:

1. Prepare the Chicken: Season the chicken pieces with salt and pepper. If you have time, you can marinate them in buttermilk for a few hours to tenderize.
2. Crush the Cornflakes: Place the cornflakes in a ziplock bag and crush them with a rolling pin or your hands until they are a coarse crumb consistency.
3. Dredge Station: Set up three shallow dishes. In the first, place the flour mixed with paprika, garlic powder, and onion powder. In the second, beat the eggs with mustard (if using). In the third, place the crushed cornflakes.
4. Coat the Chicken: Dredge each chicken piece in the flour, dip into the egg mixture, and then coat with the cornflake crumbs.
5. Fry the Chicken: Heat oil in a large skillet over medium heat. Fry the chicken pieces until golden brown and cooked through, about 7-10 minutes per side, depending on the size of the pieces.
6. Drain: Place the fried chicken on a wire rack or paper towels to drain excess oil.
7. Serve: Enjoy your cornflakes fried chicken hot with your favorite sides!

Vegetable Pakora recipe

 

Ingredients:

• 1 cup gram flour (besan)
• 2 cups mixed vegetables (such as onion, potato, cauliflower, spinach)
• 1 tsp fenugreek powder or garam masala
• 1 tsp chili powder (adjust to taste)
• 1/2 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1-inch piece of ginger, grated
• 1-2 green chilies, finely chopped (optional)
• Salt to taste
• Water as needed
• Oil for frying

Instructions:

1. In a large bowl, mix the gram flour with the fenugreek powder, chili powder, turmeric powder, cumin powder, coriander powder, and salt.
2. Gradually add water to make a smooth batter that is thick enough to coat the back of a spoon.
3. Add the mixed vegetables, ginger, and green chilies to the batter and mix well.
4. Heat oil in a deep frying pan over medium heat.
5. Once the oil is hot, drop spoonfuls of the batter into the oil. Do not overcrowd the pan.
6. Fry the pakoras until they are golden brown and crispy, turning them occasionally for even cooking.
7. Remove the pakoras with a slotted spoon and drain on paper towels to remove excess oil.
8. Serve hot with your favorite chutney or sauce.

Chicken Pakora recipe

 

Ingredients:

• 500g boneless chicken, cut into small pieces
• 6 tbsp gram flour (besan)
• 3 tbsp rice flour or cornstarch
• 1 egg white (or substitute with yogurt for binding)
• 1 medium onion, finely chopped (optional)
• 2-3 green chilies, finely chopped (optional)
• 2 tbsp fresh coriander leaves, chopped
• 1 tbsp ginger-garlic paste
• 1 tsp garam masala
• 1 tsp Kashmiri red chili powder (adjust to taste)
• 1/2 tsp turmeric powder
• Salt to taste
• Oil for deep frying

Instructions:

1. In a mixing bowl, combine the gram flour, rice flour, salt, turmeric, chili powder, and garam masala.
2. Add the chicken pieces to the bowl along with the ginger-garlic paste, green chilies, coriander leaves, and onion.
3. Mix well, ensuring each piece of chicken is coated with the spices and flour.
4. Beat the egg white lightly and add it to the chicken mixture to bind everything together. If needed, add a little water to get the right consistency.
5. Heat oil in a deep pan over medium heat.
6. Once the oil is hot, carefully drop spoonfuls of the chicken mixture into the oil.
7. Fry the pakoras until they are golden brown and crispy, usually about 4-5 minutes.
8. Remove the pakoras with a slotted spoon and drain on paper towels.
9. Serve hot with mint chutney or ketchup.

Chicken Pulao recipe

 

Ingredients:

• 2 cups basmati rice
• 500g chicken (cut into pieces)
• 2 onions (sliced)
• 2 tomatoes (chopped)
• 2 green chilies (sliced)
• 1-inch piece of ginger (finely chopped)
• 4 cloves of garlic (minced)
• 2 bay leaves
• 4-5 whole cloves
• 4-5 whole black peppercorns
• 2-3 green cardamom pods
• 1 cinnamon stick
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• Salt to taste
• 3 tablespoons vegetable oil or ghee
• Fresh cilantro leaves for garnish
• Fried onions for garnish (optional)

Instructions:

1. Wash the basmati rice in cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain and set aside.

2. Heat oil or ghee in a large pot or pressure cooker over medium heat. Add the bay leaves, cloves, black peppercorns, cardamom pods, cinnamon stick, and cumin seeds. Sauté for a minute until fragrant.

3. Add the sliced onions and cook until they turn golden brown.

4. Add the chopped tomatoes, green chilies, ginger, and garlic. Cook until the tomatoes are soft and oil starts to separate from the masala.

5. Add the chicken pieces to the pot. Cook for a few minutes until the chicken is lightly browned.

6. Add turmeric powder, red chili powder, garam masala, and salt to taste. Mix well and cook for another 2-3 minutes.

7. Add the soaked and drained rice to the pot. Stir gently to combine everything.

8. Add enough water to cover the rice and chicken completely. For 2 cups of rice, you'll need about 4 cups of water. Adjust the water depending on the type of rice and your desired consistency.

9. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer until the rice is cooked and the chicken is tender. This usually takes about 15-20 minutes. If using a pressure cooker, cook for about 1-2 whistles depending on your cooker.

10. Once done, remove the pot from the heat and let it sit covered for another 5 minutes.

11. Fluff the pulao gently with a fork. Garnish with fresh cilantro leaves and fried onions if desired.

12. Serve hot with raita (yogurt sauce) or salad on the side.

Enjoy your delicious homemade chicken pulao!

Channa rice recipe/Garbanzo Beans Rice

 

Ingredients
- 1 cup basmati rice
- 1 cup white chickpeas (garbanzo beans)
- 2 cups water
- 1 onion, sliced
- 1 tomato, chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala powder
- 2 tablespoons oil

- Salt to taste

 Instructions
1. Rinse the basmati rice in cold water and soak it for 30 minutes.
2. In a pressure cooker, add the soaked rice, white chickpeas, and 2 cups of water. Cook for 2 whistles on high heat.
3. In a pan, heat oil. Once they start to splutter, add sliced onions and fry until golden brown and add cumin seeds.

4. Add ginger-garlic paste and fry for a minute.

5. Add chopped tomatoes and fry until they turn soft and mushy.
6. Add coriander powder, turmeric powder, red chili powder, and garam masala powder. Fry for a minute.
7. Add the cooked rice and chickpeas to the pan and mix well.
8. Add salt to taste and mix well.
9. Cover the pan with a lid and cook on low heat for 10 minutes.
10. Serve hot with raita or salad.

Peanut Butter cookies

 

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Additional granulated sugar (for rolling)

Instructions:

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

3. Add the eggs one at a time, beating well after each addition.

4. Mix in the peanut butter and vanilla extract until well combined.

5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

7. Scoop out dough and roll into 1-inch balls. Roll each ball in additional granulated sugar to coat.

8. Place the coated dough balls on the prepared baking sheets, leaving some space between them.

9. Use a fork to create a crisscross pattern on each cookie, flattening them slightly.

10. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.

11. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.