COLESLAW

COLESLAW

This recipe is great for a summer barbeque or even just to refrigerate and pull out for when you want a little taste. Learn how to make coleslaw with a little tang, putting a spin on those old, tired coleslaw preparations. The best part? No stovetop required!

　

Ingredients
1 bag Coleslaw Mix (shredded cabbage and carrots)
½ cup Mayonnaise
½ cup Sour Cream
2 tbsp Sugar
2 tbsp White Vinegar
1 tbsp Mustard
½ tsp Salt
¼ tsp Paprika(red chilli powder)
¼ tsp White/Black Pepper powder
　
Directions
Empty the bag of coleslaw mix into a large bowl for mixing, and set aside.

Combine all other ingredients in a separate medium-small bowl to prepare the dressing.

Whisk the dressing mixture well, until it is smooth and consistent throuhgout.

Next, dump the wet dressing mixture into the coleslaw , use a spoon to scrap the bowl's edges clean.

Finally, toss all ingredients like a salad, using tongs or salad utentsils, until the cabbage is completely and evenly covered in dressing.

Serve and enjoy!

RAW BANANA BAJJI (FRITTERS)

RAW BANANA BAJJI (FRITTERS)

 

Ingredients:

Raw banana-1
Besan powder(gram flour) – 150gms
Rice flour- 3 tbsp
Barbeque (BBQ) Masala-2tbsp
Eno salt – a pinch
Hing powder(asafoetida) – small pinch
Oil- to deep fry
Salt to taste

Step 1 – Banana Preparation:

Wash and clean raw banana. Raw banana is always greasy and it is sticky. While cutting the bananas apply little bit oil on your hands and on the knife. Peel off the outer layer of the banana. Cut the banana into thin slices vertically.

Step 2 – Gram Flour Batter Preparation:

Take a small bowl, add besan powder, Rice flour, Tandoori Barbeque (BBQ) Masala, eno salt (alternative to baking soda), hing powder and salt. Add enough water and mix all the ingredients well.

Step 3 – Deep Fry:

Heat vegetable oil in a wide mouth vessel, when the oil is superhot, dip the banana in the batter, slide the slices in to the oil slowly. Deep fry it in the medium flame until the batter coating turns golden brown colour. Drain the oil using kitchen paper.

Step 4 – Raw Banana Bajji  (Fritters) are ready to serve!

Serve hot with chutney or sauce.

 

CHICKEN NOORJAHANI

CHICKEN NOORJAHANI

Chicken in saffron flavoured sauce

 

 

 

 

 

 

Ingredients
Chicken - 1 kg (boneless skinless)
Saffron Strands - a pinch
Onion - 1 (finely chopped)
Milk - 1 cup
Yogurt - 1 cup
White Pepper Powder - to taste
Salt - to taste
Whole Garam Masala - 1 stick cinnamon, 3 cardomom, 3 cloves, 1 star anise
Ghee/Butter - 2 tblsp
Almonds/Cashews - for garnishing(optional)

To grind
Ginger - 1 "piece
Garlic - 5 cloves
Green Chillies - 4
Fennel Seeds - 1 tsp

Method
1. Make a paste of the ginger, garlic, green chillies and fennel seeds.
2. Marinate the chicken with the above paste, yogurt, pepper powder and salt.
3. Heat the butter/ ghee in a pan and add the whole garam masala to it.
4. Add chopped onions and fry till it turns golden brown.
5. Next add the marinated chicken and fry for a few minutes.
6. Cover and let the chicken cook in its own juices.
7. In the meantime, boil the milk in a seperate saucepan and add the saffron strands to it.
8. Add this saffron flavoured milk to the cooked chicken and let it boil.
9. Check for seasoning and add more salt and pepper powder if needed .
10. Reduce the flame and let the gravy simmer for 15-20 minutes.
11. Garnish with roasted almonds/cashews.

Serving Suggestion
Serve with chappatti, pulka, naan or pulav

Serves 4-5