Crispy Chicken Legs (KFC style)
Recipe contributed by Shipra Mathur of Shipra’s Kitchen
Hara Bhara Kebab
Green peas: 1 cup, blanched
Spinach: 7-8, blanched
Mint leaves: ¼ cup
Coriander leaves: ¼ cup
Green chillies: 3-4
Grated ginger: 1 tsp
Make a paste with the above ingredients.
Ingredients for Kebab
Boiled potatoes: 1 cup
Grated paneer: ½ cup
Jeera powder: 2 tsp
Garam masala: 2 tsp
Salt, sugar & lemon juice: To taste
Oil: 2 tsp
Breadcrumbs: As needed
Cashew nuts: 10-12
Recipe contributed by Sunita Jaiswal of Sunita’s Cookery
Baked Chicken Wings
Chicken wings – 600 gms
Barbeque sauce – 1/2cup
Salt – to taste
Pepper – 1/2 tsp
Oil – 2tsp
Preheat the oven to 375 degrees Fahrenheit. Bend the wings and tuck the tips under the large joint to form a triangle. Season the chicken wings on both sides with salt and pepper. Set wings in a single layer in a large roasting or baking pan. Use two pans if you have to. Bake the chicken wings, turning once, until browned, about 45 minutes. Remove the wings from the oven. Pour off all the fat from the pan. If necessary, blot the wings with paper towels. Return the wings to the pan. Pour the barbecue sauce over the chicken wings and return to the oven. Bake for 10 minutes. Turn the wings over and bake 10 minutes longer. Serve hot
Recipe contributed by Parina Chug of Let’s Meat
Gulab Kesar Phirni
50gms rice washed and soaked for half an hour
500gms full cream milk
Kewra Essence – 4 – 5 drops
6- 7 kesar strings dissolved in 3 – 4 tsps of hot milk
Silver warq for garnish
Rose petals for garnish
In a pan which has a thick bottom.Boil the milk to this. Grind the rice with 1tsp – 2 tsp (do not make a fine paste of it..Tiny rice granules should be visible) and add it to the already hot milk….remember from this point on it would require constant stirring, otherwise, lumps will form.Reduce the heat.Bring it to anywhere between low to medium let the rice cook, once this mixture thickens, add the kesar milk.On further thickening add sugar.Once this mixture reaches custard like thick consistency switch off the flame and add 4 – 5 kewra essence drops ur entire kitchen will smell like heaven at this point in time.
Now take an earthen pot which has been washed and soaked in water for around 30 mins, add the hot Phirni mix… refrigerate it for 5 – 6hrs and garnish it with some silver warq and rose petals.Gulab Kesar Phirni is ready !!! Serve it absolutely chilled. Don’t be surprised if your guests ask for more.
Recipe contributed by Deepali Bakshi of Deepali’s Kitchen
Born and brought up in a Punjabi household, Deepali is the youngest of the 3 siblings and was always pampered with an extra dollop of butter and a second serving of parantha.After quitting her formal corporate job, she ventured into the food industry as a home chef and cooks North Indian recipes which she loved while growing up.
Dates & Walnut Kheer
- 1-liter milk
- 1/2 kg dates (de-seeded and chopped)
- 1/2 cup sugar
- 1/2 cup walnuts (chopped)
- 3 Tbsp oats
- 4 Tbsp roasted almonds (chopped)
- 300 ml fresh cream
- 2 cups water
- In a non-stick pan add dates and water and cook on a low flame till the dates turn soft. Allow the dates to cool. Then using a blender make a fine paste adding 100 ml milk to the mixture.
- Heat the remaining milk in another pan and cook it on low flame. Add sugar and the date paste and mix well.
- Add oats and half the quantity of crushed walnut and almond, bring to a boil.
- Cool the mixture and refrigerate it. While serving steer in the cream and garnish with remaining nuts.
Recipe contributed by Chtra Shharma of Chef’s Kitchen
Chtra, the owner of Chef’s Kitchen Caterers, is running this business since 2012. After returning from Scotland, she started this venture with her husband Chef Nitin Sharma, who has over 18 years of experience in 5-star hotels.Her mantra for success is to work smart and never compromise with quality standards. She makes sure to add a personal touch to all the catering opportunities.