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Butter Chicken Biryani
Ingredients:
Cooked Tandoori chicken 750gm
Cooked rice 3 cups
Oil 2-3 tbsp
Butter ¼ cup
Green chilies slit 2-3
Ginger cut into strips 1 inch
Mace blades few
Green cardamoms 3-4
Onions chopped 3
Ginger-garlic paste 1 tbsp
Tomato puree ½ cup
Tomatoes blanched and pureed 2
Red chili powder 1 tsp
All spice powder 1 ½ tsp
Dried fenugreek leaves ½ tsp
Salt to taste
Cream 2 tbsp
Honey 1 tbsp
Coriander leaves chopped 2 tbsp
Mint leaves 8-9
Browned Onions 1 cup
Clarified butter 3-4 tbsp
Screw pine water 2 tsp
Method:
Heat oil and butter. Add green chilies and half the ginger, sauté. Add mace, cardamoms and onions, sauté till golden. Add ginger-garlic paste, tomato puree tomato paste, chili powder, mix, cover and cook for 8-10 minutes. Add 1 teaspoon all spice powder, dried fenugreek leaves and salt, mix well and cook for 2-3 minutes. Add chicken pieces, cream and honey and mix well. Spread half the rice over the chicken, top with some of the remaining ginger, sprinkle 1 tablespoon coriander leaves, mint leaves, remaining all spice powder, half the browned onions. Spread the remaining rice, sprinkle remaining coriander leaves, remaining ginger, remaining browned onions. Drizzle clarified butter and screw pine water, cover and simmer on low heat for 15-20 minutes. Serve hot.
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Eggless Cake
Ingredients:
Flour 1 ½ cups
Cocoa powder 3 tbsp
Baking powder 1 ½ tsp
Baking soda ¾ tsp
Condensed milk 1 cup
Unsalted Butter melted ¾ cup
Vanilla essence 1 ½ tsp
Water ¾ cup
For The Ganache:
Chocolate chopped 6 oz
Whipping cream ½ cup
Unsalted butter 1 ½ tbsp
Method:
Sift together the flour, cocoa powder, baking soda and baking powder. In another bowl mix melted butter, vanilla essence, condensed milk and water. Add in the flour mixture. Do not overmix. Pour the batter into a greased and lined cake pan. Bake at 180 degrees C for 30 minutes. Check if the cake is done by inserting a toothpick in the center. Let the cake cool down completely. For the ganache, melt butter, chocolate and cream till smooth and melted. Pour the ganache on the cooled cake. Spread it evenly and let it drip to cover the
