SriDeep group of hotels

25/01/2016

Chocolate-Mint Bars

Ingredients

BOTTOM LAYER:
4 1/2 ounces all-purpose flour (about 1 cup)
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup egg substitute
1/4 cup butter, melted
2 tablespoons water
1 teaspoon vanilla extract
2 large eggs, beaten
1 (16-ounce) can chocolate syrup
Cooking spray
MINT LAYER:
2 cups powdered sugar
1/4 cup butter, melted
2 tablespoons fat-free milk
1/2 teaspoon peppermint extract
2 drops green food coloring
GLAZE:
3/4 cup semisweet chocolate chips
3 tablespoons butter

Preparation

1. Preheat oven to 350°.
2. To prepare bottom layer, weigh or lightly spoon flour into a measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, ¼ cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 13 x 9 inch metal baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.
3. To prepare mint layer, combine powdered sugar, ¼ cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.
4. To prepare glaze, combine chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.
(RECIPE BY=S*J)

14/11/2015

Double Chocolate Pancakes
Makes 10-12

1⅓ cup all-purpose flour
3 tbsp. unsweetened cocoa powder
2 tsp. baking powder
¼ cup sugar
¼ tsp. salt
3 tbsp. unsalted butter, melted
1 tsp. vanilla
1¼ cup milk
1 egg
½ cup miniature semisweet chocolate morsels
Powdered sugar, for dusting

For chocolate sauce:
¾ cup heavy whipping cream
1 tsp. butter
1 cup miniature semisweet chocolate morsels

1. In a medium bowl, whisk dry ingredients together. Add wet ingredients and whisk until combined. The batter will be lumpy. Stir in miniature chocolate morsels.

2. Heat griddle over medium heat and lightly grease surface with butter.

3. Use a ¼-cup measuring cup to scoop batter onto griddle to ensure similar size pancakes. Cook until pancakes have bubbles on the top, then flip them over and cook for an additional minute. Repeat with the remaining batter.

4. Serve warm with powdered sugar.

5. To make the chocolate sauce, heat heavy cream and butter in a small saucepan until just on the cusp of boiling, stirring frequently. Remove from heat and pour over miniature morsels in a small bowl. Let rest for a minute, then stir until completely combined. Drizzle over pancakes. (*Note: You can make the chocolate sauce first so it will thicken a bit while you prepare the pancakes.)

(RECIPE BY=S*J)

26/06/2015

Yakhni Pulao

{ Main Ingredients
Chicken, Basmati rice
Cuisine
Kashmiri
Course
Rice
Level Of Cooking
Medium}

Ingredients

Chicken cut into 2 inch pieces600 gramsBasmati rice soaked1 1/2 Oil 2 tablespoonCloves 4-5 Black cardamoms 4 Star anise 1 Green cardamoms 4-5 Cinnamon 2 one-inch Bay leaves 4 Black peppercorns 1 tablespo Deep fried onions 1/2 cupGinger-garlic paste 1 tablespoonCoriander seeds 2 tablespoonsFennel seeds (saunf) 1 tablespoonCumin seeds 1 teaspoonChicken stock cubes 2 Yogurt 1/2 cupSalt to taste

Method

Step 1
Heat oil in a deep non stick pan. Add cloves, black cardamoms, star anise, green cardamoms, cinnamon and sauté till fragrant.Step 2
Add 2 bay leaves and 1 tbsp black peppercorns and sauté for a minute.Step 3
Add chicken, cover and cook for 7-8 minutes. Add deep-fried onions, ginger-garlic paste and sauté.Step 4
Add approximately 4 cups of hot water and mix. Step 5
Tie coriander seeds, fennel seeds, cumin seeds, 2 bay leaves and remaining black peppercorns in a muslin cloth and add it to the chicken.Step 6
Add chicken stock cubes, yogurt, salt and rice and mix well. Step 7
Cover and cook for 10-12 minutes or till both rice and chicken are cooked.Step 8
Transfer into a serving bowl and serve hot.

(RECIPE BY=S*J)

09/06/2015

[Malai Kofta Curry]

Preparation Time :21-25 minutes
Cooking time : 21-25 minutes
Servings : 4

Main Ingredients
Paneer (Cottage cheese),
Cuisine
Delhi
Course
Main Course-Veg
Level Of Cooking
Medium

Ingredients

Paneer (Cottage cheese) 150 gramsTomatoes 3 mediumCashewnuts 1/4 cupMelon seeds (magaz) 2 tablespoonsPoppy seeds (khuskhus/posto) 1 teaspoonGinger chopped1 teaspoonGreen cardamoms 2 Red chilli powder 1 teaspoonSalt to tasteOil 1 tablespoonYogurt 1/4 cupGreen cardamom powder 1/4 teaspoonRefined flour (maida) 2 teaspoonsFresh cream 2 tablespoonsGaram masala powder 1/4 teaspoon

Method

Step 1
Heat a Wonderchef Secura5 Pressure Cooker. Roughly chop tomatoes and put into the cooker along with cashewnuts, melon seeds, poppy seeds, ginger, green cardamoms, red chilli powder, salt and 1 tbsp oil and mix well.Step 2
Add yogurt and mix well. Add 1 cup water and close the cooker with the lid. Cook under pressure till 4 whistles. Heat sufficient oil in a kadai. Step 3
Grate cottage cheese into a bowl. Add green cardamom powder, salt, flour and mix well. Take small portions and shape into koftas. Deep fry these koftas till golden.Step 4
Drain and place on tissue paper. Once the pressure reduces, open the lid of the Wonderchef Secura5 Pressure Cooker and blend the mixture with a hand blender. Step 5
Strain the mixture and pour into another non-stick pan and heat. Add a little cream and garam masala powder and mix.Step 6
Arrange the koftas in a serving bowl, pour the gravy over, drizzle a little cream and serve immediately.

(RECIPE BY=S*J)

21/02/2015

Chicken 65

Preparation Time : 41-50 minutes
Cooking time : 16-20 minutes
Servings : 4

Main Ingredients

Boneless chicken , Yogurt
Cuisine
Kerala
Course
Starter
Level Of Cooking
Medium
Calories
328.75
Carbohydrates
11.37
Protein
28.845
Fat
21.265
Fibers
0.06

Ingredients
Boneless chicken 1 1/2 inch pieces450 gramsYogurt 1/2 cupLemon juice 11/2 tablespoonsRice flour 2 tablespoonsSalt to tasteOil 8-10 tablespoonsCurry leaves 20 Whole dry red chillies 4 Ginger 2 inch pieceGarlic 6 clovesTurmeric (fresh) 1/2 inch stickCoriander seeds 2 tablespoonsBlack peppercorns 1 tablespoon

Method
Step 1
Grind masala ingredients to a fine paste along with ten curry leaves. Blend yogurt, lemon juice, rice flour, salt and four tablespoon oil into the ground masala paste. Step 2
Mix chicken pieces and the masala paste and marinate for an hour in the refrigerator. Heat the remaining oil in a thick kadai or fry pan and add the chicken pieces in small batches of six to eight pieces at a time and stir-fry on high heat for a minute, tossing it continuously. Step 3
Add another batch of the chicken and repeat.Lower the heat once all the chicken has been added. Turn the pieces frequently, basting with the remaining masala. Step 4
Cook till the oil separates and the chicken pieces become crispy from outside but remains moist and soft from the inside.Adjust salt, add the remaining curry leaves, toss well and remove. Drain the excess oil and serve the chicken hot.

(RECIPE BY=S*J)

25/05/2014

Crispy Fried Chicken

Ingredients

1(4 pound) chicken, cut into pieces
1cup buttermilk
2cups all-purpose flour for coating
1teaspoon paprika (powder or paste)
salt and pepper to taste
2quarts vegetable oil for frying

Method

Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.

(RECIPE BY=S*J)

20/05/2014

[MANGO MILKSHAKE ]

Ingredients

Mango pulp 1 cup
Chilled Milk 2 cups
Sugar As needed (2 tblsp)
milk cream /cup

Method

1=Blend mango pulp and sugar in a mixer until smooth.
2=Add chilled milk and milk cream then blend again until smooth.
3= Serve it cold in glasses and enjoy immediately!

(note)

Always make sure the milk is cold.If milk is hot or even warm, there are chances of curdling.
Choose sweet variety of mangoes always.
You can add kesar ( saffron) and elachi for making it more exotic!

(RECIPE BY=S*J)

14/05/2014

{Brownie Milkshake}

(Ingredients)

40gm chocolate brownies
1 cup full cream milk
2 scoops vanilla ice cream
1 tbsp whipping cream
2 tsp sugar
Cocoa powder (unsweetened), to decorate

(Preparation Method)

Break the chocolate brownies and add them to a blender .
Add the full cream milk, vanilla ice cream , whipping cream and sugar , and blend until smooth. Pour into a tall glass and add a little whipping cream. Sprinkle cocoa powder and serve.

(RECIPE BY=S*J)

14/05/2014

[Egg Benedict]

{ingredients}

8 bread slices, toasted For Hollandaise Sauce- 4 egg yolks, (ande ki zardi) 300 gms unsalted butter,melted ( makkhan) 1 No.Lemin juice ½ Tsp white pepper powder 1 tsp red chilli powder,( laal mirch )-optional salt to taste For Poached Eggs- 8 eggs, (anda) 2 tbsp Vinegar Salt to taste, (namak) 4 Nos parsley,sprigs-garnish

{preparation method}
To make Hollandaise Sauce, ready a double boiler on the gas. Take 4 egg yolks in a bowl and add the red chilli powder and salt into the egg yolks and keep stirring. Drizzle the unsalted butter slowly and keep stirring to emulsify the butter into yolks otherwise the eggs can get curdled. The hollandaise sauce is ready once it becomes thick . To poach eggs, take water in a small fry pan. Add vinegar and salt to it. Get the water to a simmer and add one whole egg into it slowly without breaking the yolk. Cook until the egg whites are coagulated and cooked. Similarly poach all the 8 eggs. Now cut the bread slices into 8 roundels with a cookie cutter and toast them. Remove and place them on serving plates.(2 bread roundels on each plate). Gently remove the poach eggs from the water and slide the eggs on top of each toasted bread roundel. Add a spoon of hollandaise sauce over the each poached eggs.(You may gratin ate the eggs at this point). Serve garnished with a sprig of parsley.

(RECIPE BY=S*J)

04/05/2014

CHICKEN TIKKA MASALA-


INGREDIENTS
6 garlic cloves, finely grated
4 teaspoons finely grated peeled ginger
4 teaspoons ground turmeric
2 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin
1 1/2 cups whole-milk yogurt (not Greek)
1 tablespoon kosher salt
2 pounds skinless, boneless chicken breasts, halved lengthwise
3 tablespoons ghee (clarified butter) or vegetable oil
1 small onion, thinly sliced
1/4 cup tomato paste
6 cardamom pods, crushed
2 dried chiles de árbol or 1/2 teaspoons crushed red pepper flakes
1 28-ounce can whole peeled tomatoes
2 cups heavy cream
3/4 cup chopped fresh cilantro plus sprigs for garnish
Steamed basmati rice (for serving)t
NUTRITIONAL INFORMATION

PREPARATION

Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.
Heat ghee in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.
Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.
Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.
Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes.
Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Serve with rice and cilantro sprigs.
DO AHEAD: Chicken can be made 2 days ahead. Cover; chill. Reheat before serving.

RECIPE BY=S*J

29/03/2014