Zara's kitchen

Ingredients For chicken fry: Boneless chicken cut into bite size cubes- 400 grams All purpose flour: 1 tbsp Rice flour: 1 tablespoon Corn flour: 1 tbsp 1 egg salt to taste 1/2 tbsp red chili powder 1/2 tsp turmeric powder 1/4 tsp pepper powder 1/2 tbsp ginger garlic paste Mix everything with the chicken and marinate for 15 mints. Fry the chicken pieces until light golden. Keep a side. Ingredients For masala Mustard seeds 1/4 tsp 2-3 red chilies 1/4 tsp turmeric powder 2 slited green chilies curry leaves Yogurt 1/2 cup Lemon juice 1 tablespoon 1/2 tbsp red chili powder Salt to taste 1/2 tbsp ginger garlic paste 1/2 cup of water Oil 4 tablespoon Pinch of red food color (optional. ) Directions Now add all powder spices , ginger garlic paste, food coloring and yogurt in a bawl. Mix well and make a paste. Keep aside and heat 4 tbsp oil in a pan. Add mustard seeds, red chillies and green chillies  . Allow it to crackle. Now a

INGREDIENTS 250 g butter ( in room temperature) 250 g sugar 250 g flour 4 eggs 2 tsp vanilla extract  1 1/2 tsp baking powder 1/2 tsp baking soda 4 tbsp cocoa powder 100 ml milk Optional   2 tbsp vegetable oil 1 tbsp corn flour DIRECTIONS take out 4 table spoons flour (of 250 g) and add 4 tbsp cocoa powder and mix.  shift all dry ingredients to a separate bawl and keep aside.  Now beat the butter , oil and sugar until creamy . Now add vanilla and eggs one at a time and beat well until fluffy. stir the flour mixture little by little to the batter mixture using a spatula. Add milk and mix again. Finally beat the batter for 30 seconds on high speed using your electric beater. Your cake batter is ready. Bake :  180 ° C  - 15 mints             150 ° C  - 35 mints total 50 mints. Insert a tooth pick when u done. If it comes out clean, your cake is ready. Enjoy with a hot hot cup of tea reminding me :)

Ingredients 500 g plain flour 450 ml water 1 tap salt Instructions Mix all the ingredients together make a batter . Beat it for 5 mints until smooth and thick as paint. Here comes the irritating part of the recipe. get your self a 4 inch clean paint brush. Heat a skillet. Wipe it with a slightly oily cloth. (you can use an oil spray too) Dip the brush in the paint and paint the surface of a hot skillet. Paint a circle. When you do this, the wrapper will be paper-thin. Or, use your hands.  Get a hand full of batter ball, simply rub into a very very thin circle (like a tissue) on the pan , Take out your hands and the excess batter. Once the wrapper is ready which will take only 6 to 10 seconds the wrapper will start to peel at the side. Now you can remove it with your hands or use a clean spatula. Now keep filling immediately and roll it. Apply some batter on the edges to stick. Fry over medium flam until slightly golden And remove from the o

INGREDIENTS Sugar syrup 1 cup sugar 1 cup water Saffron (optional) Boondi 1 cup Gram flour  1/2 cup water Coloring  DIRECTIONS  Add sugar and water in pan and dissolve sugar. Now bring it to boil over high heat. Cook for about 5- 7 mints or until 1 thread consistency. Add saffron and mix well.keep aside. Now mix water and gram flour in a bawl and make thick batter. There should be no lumps. Now heat ghee or oil in a pot. Hold a perforated ladle over the oil and pour the batter on it. Small boondies will fried in the oil. Take them out within few seconds.( very quickly) Do not over fry. Now put them directly to the sugar syrup. Continue process . Soak them for about 30 mints. Garnish with fried cashews and raisins. Note :  If u feel the boondi is much sticking to the hands, just spread them on a surface or a plate.  After 15-20 mints u'l get dried boondi   u can divide the batter into 2-3 potions and mix coloring

INGREDIENTS 250 g pasta ( semi cooked) (Add oil and salt to the boiling water and cook the pasta for 10 mints.)  100 -150 g of beef  ( cut into small pieces) 1 large onion 1 large tomato 2 large green chillies  1 tsp ginger garlic paste 1-2 tbsp crushed red chilly / to taste 1/2 tsp pepper powder / to taste Grated carrots  Salt Curry leaves DIRECTIONS Take oil in a pot and add beef in it. Add pepper powder and salt. Cook until the beef is cooked. Heat oil in a pot. Add all spices and stir well. Cook covered over medium heat till the tomatoes are cooked. Now put cooked beef . Mix well.  Cook covered for 3 mints until the beef observe the spices. Add  1 - 1 1/2  cups of water and bring it to boiled. ( You can add water as required) Put the pasta and stir well.  Cover and cook until the water is dissolved completely. If u need u can add 2 tbsp of tomato ketchup to the pasta before turn off the heat.  garnish with coriander and carr

INGREDIENTS 1 tsp mustard powder 3 egg yolks  1/2 of a medium size onion( chopped) 1 tsp honey( optional) 2/3 garlic pods Lemon juice and salt to taste Oil DIRECTIONS Add onion, mustard powder, honey, lemon juice, garlic pods in a food processor and blend well.  Add the egg yolks. Blend it well until combined . Now add oil tbsp at a time and blend till the mixture become very thick and to the right consistency. Add pinch if salt and mix. Store in a airtight container. Note : you can omit mustard powder,honey and lemon juice  with 2 tsp of dijon mustard.

Ingredients 1 cup rava( semolina) 1 chopped onion 1 chopped tomato 2 Green chillies chopped 1 tsp ginger chopped 1/4 Fennal seeds/ cumin seeds 1/2 Sesame seeds Mustard seeds Cashew nuts Curry leaves Coriander leaves 3 tbsp Grated coconut 1/2 cup frozen vegetables  Pinch of turmeric powder 1 tsp of red chilly powder / to taste Salt 1/2 tap Lemon juice Raisins  1/2 cup ghee or butter Directions Roast the rava until light golden. Keep a side. Take a pan and add ghee or butter . Let it heat. Now add mustard seeds to splutter and add ginger, cashews and cumin seeds . Once they getting golden color add onion, green chillies, curry leaves , tomatoes , coconut , and all other spices, stir well and cook over medium heat for 2 mints. Now add roasted rava/ semolina , frozen vegetables and mix well. Add 2 cups of water, and cook over slow flame until the water is dissolved completely. Add lemon juice and mix well. Turn off the heat. Garnish with fresh corian

INGREDIENTS 2 eggs 100 g butter 100 g milk biscuits ( powdered) 80 g sugar 1/4 tsp baking powder 1 tbsp instance  coffee/ cocoa powder  vanilla extract 1/4 tsp DIRECTION Beat the butter and sugar in a mixing bawl until creamy.  Add eggs 1 at a time and beat it until combined.add vanilla. Now add mix the dry ingredients in a bawl and add little by little to the batter mixture and mix well. Pour the butter into molds. Take a large pot or a pan , add water, keep the molds inside and steam for 30-40 mints over medium flame. Check with toothpick, if it comes out clean your cake is ready.

INGREDIENTS Atta flour - 1 cup Milk - 1 tbsp Oil - 1 1/2 tsp Salt DIRECTIONS Mix every thing together. Add normal water and make a smooth dough. Leave it to rest for 15 mints. Now make small balls from the dough. Flat all balls into thin circles using a rolling pin . Keep ready. Heat oil for frying. Now fry one by one. Note: put a poori into the oil and just press it using a spoon.Then it will puff up. Then fry both sides quickly and place the poori on a paper towel.