- Baked Potato Soup
- Chicken Tikka Masala
- Tres Leches
Some real early history ..
Years later, we host a family Christmas Time
This is a video of the first course, Baked Potato Soup .. check out my original recipe.
Prep Time | 30 minutes |
Cook Time | 30 minutes |
Servings |
people
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Ingredients
- 500 grams Basmati rice
- 4 tbsp biryani masala
- 1/2 tsp black cumin seeds
- 1000 grams Chicken pieces
- 1 bunch chopped coriander
- 1 bunch chopped mint
- 2 cups Curd
- 4 tsp garam masala whole
- 4 tbsp ginger garlic paste
- 3/4 cup Golden fried sliced onions
- 50 grams oil
- 3 tsp Red chili powder
- 2 tbsp Rose Water optional
- 1/4 gram Saffron to taste Salt
- 1 cup Sliced onions
Ingredients
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Instructions
- Soak basmati rice in a container for 30 min.
- Take a pan add oil,garam masalas,onions sliced,salt,ginger garlic paste mix well let the onions become into slight golden colour then add the chicken.
- Spread the chicken evenly in the pan then add Biryani masala,green chillies,mint leaves,coriander leaves,lemon juice,red chilli powder,curd close the pan with the lid and cook for 10 min.
- Take a bowl add water to cook rice, let the water boil, then add little oil,salt,zeera and soaked rice into it cook till the rice is done up to 90% once it is done remove it and strain the rice.
- Now remove some chicken in another bowl then add rice,fried onions,mint leaves,coriander leaves,saffron, then add chicken,min,coriander,saffron,onion fried close it with a lid.
- Now take bowl add all purpose flour make dough and seal the lid to avoid steam,keep it oven for 20 min
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Prep Time | 30 minutes |
Cook Time | 1 hr 20 minutes |
Servings |
people
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Ingredients
- 2 tbsp butter
- 1/4 large onion
- 1 clove clove of garlic, finely minced
- 4 each baking potato
- 2/3 cup all purpose flour
- 6 cup Whole Milk
- 4 oz extra sharp cheddar cheese
- 1 tsp salt
- 1/2 tsp Fresh Ground Pepper
- 1 cup sour cream reduced fat
- 3/4 cup chopped green onions divided
- 6 slices bacon cooked and crumbled
- dash Cracked black pepper
Ingredients
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Instructions
- Preheat the oven (400), pierce and bake the potatoes for 1 hour
- In a dutch oven, melt the butter and sauté the onions and garlic until tender (8 minutes)
- spoon flour into vegetables, gradually adding mile, and cook (8 minutes)
- mash and add the potatoes, 3/4 cup cheese, and salt until cheese melts (8 minutes)
- stir in sour cream and 1/2 cup onions over low heat (10 minutes)
- ladle 1 1/2 cups of soup into each of 8 bowls. Sprinkle each bowl with 1 1/2 tsp (each) cheese and onions, and 1 tsp bacon. Garnish with black pepper.
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