Preparation:
Put all the ingredients in a blender and blend them until all the ingredients mix together then add ice cream to the glasses, pour milkshake in them and serve them right away.
Banana and Apple Milkshake:
1 medium sized apple
2 bananas
2 glasses of chilled milk
2 tbsp sugar
½ cup Crushed ice
Preparation:
Add all the ingredients in a blender and blend them until they mix together. Pour in the glasses and serve them right away.
Ice Cream Float:
1 bottle 7 up
2 tbsp ice cream
¼ cup crushed ice
Preparation:
Place ice cream in a glass and pour 7 up in it and add ice serve it right away
Banana and Strawberry Milkshake:
4 strawberries
1 strawberry (cut into slices)
1 banana
1 glass milk
2 tbsp sugar
½ cup crushed ice
Preparation:
Add all the ingredients in a blender and blend them until they mix together. Pour in the glasses, decorate with strawberry slices and serve them right away.
Mango Milk Shake:
2 mangoes
1 glass of chilled milk
2 tbsp sugar
½ cup crushed ice
Preparation:
Add all the ingredients in a blender and blend them until they mix together. Pour in the glasses.
Chicken Recipes:
Grilled Chicken (for diet conscious people):
4 boneless, skinless chicken breast halves
1 tsp soya sauce
1 cup lemon, juiced
2 tsp garlic paste
1 tsp ginger paste
Salt as per taste
1 1/2 tsp black pepper
2 tbsp chopped coriander
4 chopped green chilies
1/3 teaspoon red chili powder (optional)
Cut deep slits in each chicken breast to allow marinade to penetrate. In a large bowl, mix together lemon juice, soya sauce, garlic, ginger, salt, black pepper, red chili and green chilies. Add chicken in it. With your hands, work marinade into chicken. Cover, and refrigerate for 6 to 8 hours. Preheat grill for medium heat, and lightly oil grate. Cook chicken on grill until meat is golden brown from both sides and tendered.
Baked Chicken (for diet conscious people):
1 chicken, cut in medium pieces
1 tbsp garlic and ginger paste
1 tsp red chilli (crushed)
1 tsp Mix hot spices powder (gram masala powder)
Salt as per taste
1 tsp Black pepper powder
2 tbsp lemon juice
1 tbsp white vinegar
1 medium onion (minced)
Wash and dry chicken completely. Pierce all over. Mix white vinegar, ginger, garlic, onion paste, lemon juice, salt, chilli powder and mix hot spices powder together till smooth.
Marinate chicken in it for 4 to 5 hours or longer.
Place in baking dish and bake in preheated (200 C/400 F) oven for 20 minutes. The chicken will discharge plenty of water at first but will finally dry out as it bakes.
Serve it with pita bread and yogurt.
Stuffed Chicken:
2 Boneless chicken breast
1 tsp crushed red chillies
2 tbsp lemon juice
2 tbsp chopped mushrooms
2 tbsp capsicum
1/2 cup boiled and chopped spinach
2 tsp grated parmesan cheese
3 tbsp shredded mozzarella cheese
salt per taste
1/2 tsp black pepper
1 tbsp Oyster Sauce
4 tbsp breadcrumbs
1 egg (whipped)
2 tbsp flour
Pound the chicken breast with meat mallet to flatten it. Apply lemon juice, salt, and red chillies, and leave them for an hour.
Meanwhile in pan heat vegetable oil and add mushrooms, capsicum, spinach garlic and oyster sauce in it also sprinkle some salt and black pepper for flavour and fry for 5 minutes. Mix grated cheese in the stuffing
Cut chicken breasts from the middle and fill them with stuffing. Fastened the breasts with toothpicks.
Dip in to the egg then roll in the mixture of flour and breadcrumbs.
Deep fry them until tender or turn brown. (Instead of frying you can bake them at 375 degree for 40 minutes)
Chicken Sandwich:
4 slices Low Carb Bread, crusts removed
2 1/2 ounces cooked chopped chicken
2 tbsp mayonnaise
1/4 chopped cucumber
2 boiled and chopped eggs
1/8 tsp salt
1/8 tsp freshly ground pepper
Mix all ingrediants and spread on bread slices.
Top each with a slice of bread and cut each sandwich in quarters on the diagonal.
Chicken Tikka:
1 Chicken cut in small pieces
1 cup yoghurt
1 tsp garlic paste
1 tsp ginger paste
2 tbsp cumin seeds
2 tbsp vinegar
2tbsp crushed Red chilli
Salt as per taste
½ cup oil
3 tbsp lemon juice
Preparation:
Wash chicken thoroughly soak chicken in water and vinegar mixture for while. Mix all the ingredients in yogurt and add chicken in it and marinate for 3-4 hours. Fix chicken pieces on skewers and grill the chicken on hot charcoal until golden brown from each side.
Spicy Chicken Churgha:
1 whole chicken without skin
¼ cup lemon juice
1 tsp. garlic paste
1 tsp. ginger paste
3tbsp of vinegar mix with 1 glass of water
1 tsp. cumin powder
5-6 crushed red chillies
Salt as per taste
Make deep cuts in the chicken with a sharp knife. Soak chicken in the mixture of vinegar and water for an hour. Add ginger, garlic, red chillies, salt and chatmasala in lemon juice. coat thoroughly mixture on the chicken and marinate it for 6-7 hours. Bake the chiken in a preheated hot oven 350 F for 45 - 50 minutes or until it tender. To give it golden colour you can deep fry it (Optional
Chicken salad:
2 cup of boiled pasta
2 cup boiled chicken (small cubes)
2 cup of boiled potatoes (small cubes)
6 tbsp of mayonnaise
Salt and black pepper as per taste
3 boiled eggs (small cubes)
1 apple peeled, cored and cut in small cubes (optional)
Mix all of them together and your tasty salad is ready. You can reduce and increase quantity of mayonnaise as per taste.
Cookie Recipes:
Plain cookies:
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract (optional)
2 tablespoons milk
Put through a sieve together the flour, and baking soda; set aside. Whisk together the butter, sugar, until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture in it and mix it well. Shape into balls and flatten them a little and place each into a greased baking tray. Preheat oven to 375 degrees F (190 degrees C). Bake for 8- 10 minutes. Remove from oven and let them to cool and then remove from pan.
Vegetable Recipes:
Potatoes cutlets:
5 medium potatoes
Salt as per taste
Red chili powder as per taste
1 tsp black pepper powder
1 tsp White cumin seeds
3 tbsp fresh coriander (chopped)
3 fresh green chilies (chopped)
1 medium onion (chopped)
1 egg (whisk)
4 to 5 tbsp bread crumbs
Mix all of the ingredients together except egg and bread crumbs.
Make small balls from the mixture and Shape each into cakes.
Dip into egg and roll into bread crumbs.
Heat oil in the frying pan and fry the cutlets for about 4 to 5 minutes on each side or until brown.
Serve with ketchup.
Potatoes with peas:
1 1/2 lb small potatoes
2 onions chopped
1 tsp garlic paste
1 tsp ginger paste
3 Tb vegetable oil
1/2 Ts cumin seeds
Salt as per taste
1 tbsp black pepper powder
1 tbsp red chillies powder
3 tomatoes, chopped
1 Cup peas
1/4 C water
1 Tsp Cumin seeds
Fry onion until it turns light brown, add garlic and ginger paste stir and add tomatoes, salt, red chillies, cumin seeds and black pepper. Cook them until the tomatoes become soft. Add potatoes and green peas and cover the pan and leave it on low heat for 10 to 15 minutes or until the potatoes become tender. Serve it with pita bread. Or nan.
