vanilla sponge cake (optional)
Take mini desert cups or glasses. Start with chopped strawberries at the bottom and then next layer of chocolate sauce.
Next layer can be vanilla sponge cake piece. This is optional and both with and without cake this dessert taste very good.
Next add some chopped walnuts and then whipped cream.
I use Reddi Wip Dairy Whipped Topping.
Repeat the layers till glass is full.
Then decorate as desired using chocolate sauce, walnuts or cream or sliced strawberries as shown in picture.
1 chicken breast cut in small pieces
1/4 tsp salt
1 tablespoon ching’s shezwan chutney
1 tablespoon besan
1 tablespoon maida
1/4 tsp pepper powder
10-12 curry leaves
2 tsp oil
oil to deep fry
Mix maida, besan, chicken peices, salt, ching’s shezwan chutney, black pepper and oil.
Adjust the spice level by adding more chutney or chili powder. Adding food color can give restaurant type look but I avoid adding it.
Keep this marinated chicken in refrigerator for some time.
Deep fry in hot oil on medium flame till it become crispy. Put one by one piece not in bulk otherwise pieces can stick to each other. While frying add curry leaves.
Ching’s Secret Schezwan Chutney – Chutney You Can Dip In, Spread or Cook with – 8.8oz. 250g. https://www.amazon.com/dp/B00C3QNFJW/ref=cm_sw_r_cp_api_iKuBAb4Z79NF7
1/2 cup canned cooked chickpeas
1 cup basmati rice washed 2-3 times and soaked in 1 cup water for atleast one hour
1/4 cup green peas
1/4 cup frozen edamame (optional)
2 small bay leaves
2-3 black paper corns
2-3 small pieces of cinnamon sticks
2 green chilies slit or chopped
1 tsp dry fenugreek
1/4 tsp black Jeera
1 tablespoon yogurt
1 black cardamom
2 green cardamoms
1 star anise
1/2 tsp salt
one small sliced onion
1 tablespoon oil
1 tablespoon ghee
3-4 curry leaves
1/4 tsp Chili powder
1/4 tsp turmeric
chopped coriander for garnish
Start IP on sauté mode and heat oil.
Add all dry spices, curry leaves and onions. Cook for a minute and add chili powder, garam masala powder, turmeric, yogurt and salt.
Mix and then add chickpeas, edamame and green peas. Sauté for another minute or so.
Add slightly crushed dry fenugreek powder and salt.
Add rice and water. Make sure to deglaze if anything sticking at the bottom of the pan.
Change IP to manual mode and cook for 4 minutes. Let the pressure release naturally. After opening IP mix in one spoon ghee and chopped coriander.
strawberries with stem, washed
Half cup Semi sweet chocolate chips
1 tsp Cream or milk to melt chocolate
crushed almonds or walnuts
Melt the chocolate using either double boiler method or microwave till it melts ( it would take less than a minute. Let the chocolate sauce cool to room temperature.
Hold each strawberry to stem and dip in chocolate sauce.
Then roll in the crushed almonds or walnuts.
you can decorate various ways like drizzle melted white chocolate.
Place the strawberry on parchment paper and refrigerate for 2-3 hours.
This is a very easy method to make chicken biryani. Though I agree traditional dum biryani taste better.
4 medium size onions cut in half and thin sliced
4 slitted green chilies
1 small whole chicken cut in big pieces
3 cups of basmati rice washed and soaked for atleast 1 hour
4 cardimum 4 cloves 4 black papers
2 black cardimum
2 bay leaves,2 jawetri,2 star Anise
4 small pieces of dalchini 1 tea spoon shahi jeera 1 tea spoon jeera
Handful of cashunuts
2 tablespoons yogurt
2 teaspoon ginger garlic paste
Pinch of saffron soaked in 2 tablespoons hot milk
1 tablespoon chili powder
1 tablespoon dhaniya powder
1 teaspoon jeera powder
1 teaspoon garam masala powder
2 teaspoon of turmeric
Chopped Pudina chopped coriander
1 tomato chopped
Mix all powder spices , salt , ginger garlic paste and yogurt. This makes a marinate for the chicken. Keep chicken in this marination atleast for 1 hour. Now In a pan where we are going to make final biryani add 3 tablespoons of oil and then add cashunuts resins and fry till cashu get little roasted. Then add all whole spices and onions. Sauté till onions become golden brown and then add chopped corriander and pudina. Add chopped tomato and sauté for a minute. Add marinated chicken and mix well. Keep lead and let the chicken cook. No need to add water. Make sure you use nonstick pan or keep checking on chicken not to burn in the bottom of the pot.
While chicken is cooking make basamati rice and it needs to be fully cooked. Add ghee to the rice as soon as it is done to make sure grains are separated. Add salt while making rice.
Now as the chicken is done just put the layer of this rice on the chicken.
Make few holes to rice layer and pour saffron milk. Spread some milk over rice to get color. Drop some ghee on the edges on pot and some on the rice. Cover and let this cook over low flame till steam of the chicken layer makes the rice layer warm. If your pot is oven proof you can do this process in oven. This process helpes to get the biryani set and bind in flavors of rice and chicken curry together. Before serving garnish with fried onions, coriander.
Ginger garlic paste
All purpose flour
Start with washing the chicken wings and if needed cut in two parts. Remove excess water by pat drying with paper towel.
For marination use ginger garlic paste, salt, paper, chili flex, Italian seasoning and beaten egg. Add marinate in the wings and mix well.
For coating use whole purpose flour mixed with salt and paper. Coat all the wings in this flour mixture one by one. Line parchment paper or aluminum foil in a baking tray and arrange the wings in this tray. Preheat the oven for 400F and bake for 20 minutes each side. Spray oil once turn the sides in 20 minutes.
After 40 minutes turn the broil on for 5 minutes just to get additional crispness.
For sauce take honey, chili flex, Italian seasoning, chili powder, coriander powder, salt and tomato ketch-up. In a pan warm this sauce and toss the baked wings.
5-6 small eggplants,
1 tsp chili powder,
1/2 tsp garam masala,
pinch of asafetida,
2-3 pods of crushed garlic,
salt to taste,
half cup crushed roasted peanuts,
half cup grated coconut,
1/4 cup chopped coriander,
one onion finely chopped,
6-7 curry leaves,
1/4 tsp turmeric,
2-3 tablespoons oil,
half cup water.
Cut eggplants without removing stems. I divided them in two halves after that. Soak them in Water for sometime. Prepared a mixture of chopped onion, roasted peanut powder, grated coconut, chopped coriander, salt, chili powder, garam masala powder. This mixture is supposed to be filled in the eggplants but to save time I avoided that step. On sauté mode heat 2-3 tablespoon of oil and add crushed garlic, asafetida, curry leaves, turmeric. Then add the masala mixture sauté for few seconds and add little water. Arrange cut eggplants and cook on manual mode for 4 minuets. And let the pressure release naturally.