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Chicken And Avocado Salad

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Chicken And Avocado Salad

INGREADIANCE

larg handfull of roket
1 chiken breast
1 avocado
small amount of greated chees
your foverite salad dressing
or just a drilzze of oilive oile
and balsamic vineger
and boiled patatoes iyou wants carabs

Method

1. Season the chicken and cook it in the oven (according to packaging).
2. Scoop out the avocado onto a bed of rocket
and great some chees over
3.season with a little salat
4.dreas the salad
5.once the chiken done slice
6.slice into chunks and mix into the salad

Vegetable Kashmiri

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This recipe will tell you how to make Vegetable Kashmiri. The delicious vegetables cooked in a spicy and yummy yogurt sauce make a lovely meal for vegetarians. Any combination of your favorite vegetables can be used.
INGREDIENTS:

It serves 4 people.
10m/2 tsp cumin seeds
8 black peppercorns
2 green cardamom pods, seeds only
5cm/in cinnamon stick
2.5ml/1/2 tsp grated nutmeg
45ml/3 tbsp vegetable oil
1 fresh green chili, seeded and chopped
2.5cm/1 in piece of fresh root ginger, grated
5ml/1 tsp chili powder
2.5ml/1/2 tsp salt
2 large potatoes cut into 2.5cm/1 in chunks
225g/8oz cauliflower florets
400ml/4fl oz/12/3 cups boiling vegetable stock
150ml/1/4 pint/2/3 cup Greek (US strained plain) yogurt
225g/8ozokra, thickly sliced toasted flaked (sliced) almonds and sprigs of fresh coriander (cilantro), to garnish

DIRECTIONS:

1
First Of all, put the cumin seeds, peppercorns, cardamom seeds, cinnamon stick and nutmeg in a mortar or spice grinder, and grind to a fine power.

2
Heat the oil in a frying pan, add the chili and ginger and fry for 2 minutes, stirring all the time. Add the chili powder, salt and ground spice mixture, and fry gently for 2-3 minutes, stirring constantly to prevent the spices from sticking to the pan.

3
transfer the mixture to the ceramic cooking pot and stir in the potatoes and cauliflower. Pour in the stir in the potatoes and cauliflower. Pour in the stock, cover with the lid, and cook on high for 2 hours.

4
In a bowl, stir a few spoonfuls of the hot stock into the yogurt, then pour over the vegetable mixture, and stir until thoroughly combined.

5
Add the okra to the pot, stir, and cover until all the vegetables are very tender.

6
Serve the curry straight from the ceramic cooking pot, or spoon into a warmed serving dish. Sprinkle with toasted almonds and fresh coriander sprigs to garnish.

Now you are done with the cooking. Surprise all your family members by its unbelievable taste and aromatic smell.

Masala Mutton Chops

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Masala Mutton Chops



Ingredients:


mutton chops - 1 kg

curds - 250 ml

onions - 1 cup, chopped

tomatoes - ½ cup, chopped

green chillies - 2 tsp, chopped

coriander leaves - 2 tbsp, chopped

red chillies - 3

coriander seeds - 2 tsp

cumin seeds - 1 tsp

pepper corns - 1/2 tsp

cardamoms - 3

cloves - 4

cinnamon - 2 pieces

ghee or oil - 3 tbsp

salt - to taste


Method

Wash the chops and drain the water.

Add curd and salt and marinate for 1 hr.


Add ghee or oil and ½ cup of water .

Pressure cook for 15 minutes.

Cool the cooker for 10 minutes and open the lid.


Serve with roti or parathas

Mutton - Kheema ball curry

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Preparation : 20 minutes
Cooking Time : 25 minutes

Ingredients:

Kheema : 250 gms

Medium size : 2 (thinly sliced Onion)

Chilli powder : 1 tsp

Ginger-Garlic pastd : 1 tsp

Turmeric Powder : ¼ tsp

Guram masala : ½ cup

Curd : ½ cup

Shahzeera : ½ tsp

Cooking oil : 4 tsp

Rosted Channa powder : 30 gms

Salt To tast


Grind to paste after roasting

Khus - khus : 2 tsp

Watermelon seeds : 1 tsp

Chironji seeds : 1 tsp

Fresh coriander leaves : For garnishing


Preparation:




Add the Kheema balls and cook till they are done.

Cook till the gravy thickens.

Mutton Chops

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Ingredients:

• 1/2 kg Mutton chops

• 200 gms Tomatoes

• 75 gms Ginger

• 2 tsp Coriander powder

• 1/2 Cup coriander leaves

• Few Green chillies

• Red chilly powder

• 1-1/2 Cup curd

• A pinch nutmeg

• 1/2 tsp Garam masala

• 3 tbsp Ghee or oil

• Salt to taste



How to make Mutton Chops:


• Add oil or ghee and again fry for 10 minutes.


• Add this to the chops and seethe for about 3 minutes.

• Keep in a pressure cooker and cook for about 3 to 5 minutes.

• Muttonchops are ready. Serve it garnished with chopped coriander leaves.

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