Chicken Reshmi Butter Masala

Ingredients:

• 1.5 lbs (600 kg) Chicken breast
• 1 tbls ginger paste
• 1 tbls garlic paste
• 1 tbls onion paste
• 1/2 tbls Mitha ator
• 1/2 cup fresh cream
• 2 tbls tomato puree
• 3 tbls cashew paste
• 1 egg
• Salt to taste
• 1 tbls sugar
• 2 tablespoon corn flour.
• 2 tablespoon black pepper powder
• 4 tablespoon vegetable oil

Preparations:

• Take a bowl add fresh cream,ginger paste,garlic paste,onion paste,mitha ator,cashew paste,sugar,salt and mix well. Add the chicken cubes into it. Add one egg and mix well. Add corn flour into it and mix well.Add some oil and mix it again. Refrigerate for an hour.
• Take a shikh and add insert the chicken pieces in the shikh. Preheat the boiler and grill the chicken for 7 mintues each side.
• Meanwhile add oil in the pan and add onion,ginger and garlic paste. Add the rest of the cashew paste.Add tomato puree to it.Add salt and sugar to taste.Add kashmiri chilly powder and cook the masala well.Add some pepper powder to it. Add the chicken kababs to it.Cover and cook for some time. After the chicken is cooked add the rest of fresh cream on top. After it is done garnish with some green ch
  
  illies.

Chicken 65

Ingredients:

• 4 chicken breast
• 1 tsp ginger paste
• 1 tsp garlic paste
• Salt to taste
• 2 tsp turmeric powder
• 1 tsp chilly powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 cup vegetable oil
• 2 tsp corn flour
• 1 egg
• 5-6 pepper corns

Preparations:

• Marinate the chicken breast with ginger,garlic,turmeric,chilly powder,coriander powder and oil.
• Mix well and put it in the refrigerator for 20 minutes.
• Now add egg and corn flour to the batter.
• Now fry the chicken pieces and garnish with some coriander leaves.
  

Spicy Tango Salmon

Ingredients:

• 1/4 cup butter melted
• 2 tablespoon lemon juice
• 1/4 cup brown sugar
• 2 tablespoon white wine
• 1 tablespoon soya sauce
• 2 pounds salmon fillets

Preparations:

• In a medium glass bowl marinate the above ingredients and pour it into the salmon fillets.
• Refrigerate for 1 hour turning it once.
• Preheat grill on medium to high flame.
• Lightly oil grill grate.Place salmon on grill. Discard the marinade.Cook salmon for 3-4 minutes each side. Once ready you can garnish with some fresh parsley.
  

Rasogolla

Ingredients:

• 1 litre Cow milk
• 2 cups sugar
• Lemon 2-3 tablespoon
• 1 tablespoon sooji

Preparatiions:

• Heat milk stirring occasionally.
• Mix lemon with 2 tablespoon of water
• Once the milk boils switch of the flame.Wait for 30 seconds.Add of the 1/2 of the lemon juice and stir well.Add few more drop and stir it again.
• Once the milk starts curdling whey it out.Pass it through cheese clothlined colander.
• Wash the chena with some cold water.This will help to remove the lemon thing and help in making the chena soft.
• Gather the sides and lightly squeeze the chena.Don't apply too much pressure. It caqn make the chena hard.After this hang it for 30 minutes.
• While chena is hanging, take a pot which is wide open and deep.
• Take 5 cups of water and 2 cups of sugar and bring it to boil.
• Take the chenna out from the cheese cloth. Start kneading it. Knead for almost 5 minutes.
• Make smooth round balls.
• Transfer the ball into the water.Cover the lid and let it cook for 5 minutes. Then turn the rasogolla and cook for another 4-5 minutes.
• After that transfer the rasogolla in a bowl and refrigerate for 6-7 hours before you serve.
  

Shahi Chicken Korma

Ingredients:

•  2 lbs chicken breast
• 1 2 inch piece ginger
• 8 cloves garlic
• 2 tablespoon lemon juice
• 3 tablespoon refined oil
• 1 onion minced
• 3 tablespoon tomato paste
• 1 cup fresh cream
• 1 cup Yogurt
• 3/4 cup golden raisins
• 1/2 cup cashews
• 1/2 cup chopped cilantro
• 1 teaspoon salt

Korma Sauce Ingredients:

• 1/2 cup cashew pieces
• 1/4 cup oil
• 2 tablespoon garam masala
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• 1 teaspoon chilly flakes
• 1 teaspoon grounded pepper
• 1/2 teaspoon cumin

Directions:

• Cut the chicken breasts into small cubes. In a mixed grinder paste the ginger garlic and lemon juice and make a thick paste.Pour the paste into the chicken. Add little bit of oil into it.Marinate it well and refrigerate for couple of hours.
• Puree all the sauce ingredients in a food processor until it is a smooth paste.
• Add 1 tablespoon of refined oil in a pot and saute the onion until it is golden brown.Add the chicken and the tomato paste.Saute until fragrant and brown.
• Add the Korma sauce,raisins,cashews,yogurt,fresh cream and salt to taste.Cook it on a low heat so that the masala don't get burnt.Add some water if required. Give a stir in between.Cook on a medium heat for another 5 minutes and you are ready to serve with hot rice or Roti,naan or paratha.

Wild Salmon

Ingredients:

• Salmon Fillets
• 4 cloves of garlic
• 3 tablespoon of vinegar
• 1 tablespoon onion paste
• Salt and pepper to taste
• 1 teaspoon crushed chilly flakes
• 2 tablespoon sugar
• 1 green chilly chopped
• 1/4 cup olive oil(you can use good refine oil)
• 1/4 cup fresh lemon juice
• 2 tablespoon chopped cilantro

Directions;

• Season fillets with all the above ingredients .
• Cover and refrigerate for 6-7 hours.
• Preheat oven to 450 degree.
• Arrange salmon on a broiling sheet. Bake the salmon for 5 minutes.Increase the heat to 500 degree and bake the fillet for another 5 minutes and you are ready to serve.
  

Singapore Noodles with Mushroom Manchurian

Ingredients for Singapore Noodles:

• Vermicelli as per number of persons to be served.
• Shrimp
• 3 tablespoon refined oil.
• 1 small onion cut into thin wedges.
• 1 tablespoon soya sauce
• Ground black pepper
• salt to taste

Directions:

• Bring a pot to boil on high heat and cook the vermicelli until tender yet firm.
• Use a strainer to drain out the water.
• In the same water cook the shrimp for 1 minute.
• Heat 1 tablespoon oil in a pan over high heat.
• Stir fry the onion until golder brown.
• Add the noodles and stir fry it, you can add some curry powder and soya sauce on top of it.
• Add the shrimp and keep on stir fry it for couple of more minutes.
• Add the seasoning with salt and pepper
• You can add slices of pork and ham in the noodles if you like it.

Ingredients of Mushroom manchurian:

• 1 cup maida
• 3 tablespoon cornstarch
• 1 tablespoon ginger garlic paste
• 1/2 tablespoon ground pepper
• 1 tablespoon soya sauce
• 1 diced bell pepper
• Sugar and salt to taste
• Add 3/4 cup of water and make it a thick batter

Directions:

• Rinse and wipe the mushroom
• Dip the mushroom in the batter
• Add oil in the pan and deep fry the mushroom.
• Once the mushroom is golden brown ,remove and keep it aside.
• Remove the excess oil from the pan and add spring oinons and fry it.
• Add 2-3 chopped green chillies, 1 tablespoon finely chopped celery.
• Add 2-3 tablespoon ginger garlic paste and stir it.
• Add diced bell peppers 
• Finally add sugar and salt to taste,black pepper and soya sauce to make the gravy smooth.
• Stir fry and mix it well and add the fried mushrooms.
• Stir fry and mix well so that each mushroom gets coated well.
• Remove and put it in a bowl and garnish with some spring onions.