Now roll out the parantha, make a cut from the center towards the outer edge of the parantha. When it crackles add the onions, garlic, and green chilly. Apply oil and finish cooking. Squeeze lemon, add salt, pepper and olive oil. Lower the heat and cook till all the water is absorbed. Drain off excess water and refresh it again with clean water. For the raita apply the oil on the brinjal and cook it over an open flame or in an oven till the outside is burnt and the brinjal is cooked. Recipes courtesy: Chef Kunal Kapur. Rest for another 10 minutes.Chicken with Pearl Millet KhitchdaServes: 2 Preparation Time: 5minCooking Time: 25minIngredients Boneless chicken 400 gmOil 3 tbspCumin 2 tspChopped onion 2 tbspChopped green chilly 1 tbspChopped garlic 2 tbspMushrooms sliced half cupPearl millet (jowar) half cupSalt half tspBlack pepper powder 1 tspMethodHeat oil and add cumin. Keep stirring in between and add more water if required. Mix together pomegranate, parsley, mint and broken wheat. Remove/peel the skin and gently chop the brinjal. Wash and roughly chop parsley and mint leaves. Now press the cone and roll out into a round parantha. To this add rest of the ingredients and whisk well. Zaitun aur Til Ka Parantha with Smoked Eggplant RaitaServes: 2Preparation Time: 15minCooking Time: 15min IngredientsFor Parantha Wheat flour 200 gmSalt 1/2 tspTil 1 tbspKalonji 2 tspGreen chilly chopped 1 tbspOlive oil 2 tbspOlives chopped 5 tbspBasil leaves chopped: 1/4th cup For the raita Curd 2 cupsSalt 1/2 tspChopped onion 2 tbspChopped tomato 2 tbspSmall brinjal 1 Roasted cumin 2 tspFresh green coriander 1 tbspOil 1 tbspMethod To make the parantha, mix all the ingredients except olive oil and add water to make soft dough. Allow it to boil. Mix well and marinate the chicken with the masala. Add salt and pepper. Serve with hot zaitun paranthas. Serve hot. Sauté for few Ferro titanium cored wire Factory seconds and add the jowar. On a hot tawa cook on both sides till brown. Pomegranate and Parsley SaladPreparation Time :10 minServes 2IngredientsPomegranate 1 Parsley 2 bunchesMint leaves 1 bunchOlive oil 2 tbspBroken wheat 1 tbspLemon 1 noSalt to tastePepper to tasteMethodSoak the broken wheat in water for 45 minutes. Sauté till transparent.Once done remove and serve hot. Whisk the yogurt with a spoon and add the bhatti masala to it. These iftari recipes are perfect for the times you want some indulgence right at your home Chicken olive skewers marinated in bhatti masalaServes 2Preparation Time: 10minCooking Time: 15minIngredients For Bhatti masala Anardana powder 2 tspTurmeric 1/2 tspCoriander powder 1 tspJeera powder 1/2 tspRed chilly power 1/2 tsp For marinating the chickenChicken strips 8 Ginger paste 2 tspGarlic paste 2 tspSalt 1/2 tspLemon half Hung yogurt 2 tbspOil 2 tbspPitted olives 8 Wooden skewers 8 Method Make bhatti masala by mixing all the spices. Now add the sliced mushrooms and sauté them.You don’t need to visit the bylanes of Mohammed Ali Road for your fix of iftari food. Place an olive on one end of the chicken and roll to make a roulade. Sauté for a minute and add three cups of water. Next, add the diced boneless chicken.Cut the pomegranate in half and de-seed it gently. Heat oil in a pan and cook the chicken. Drizzle little oil and start rolling the parantha from the open end to make a cone. Strain the broken wheat again and keep aside.Separately marinate the chicken with salt, lemon, ginger-garlic paste and keep aside for five minutes. Let it rest for 10 minutes. Toss and serve immediately

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The bicycle has been unveiled in the Chinese market while the deliveries are said to begin on July 30.Xiaomi is known to produce budget-friendly, feature-packed smartphones and its latest crowdfunded Himo electric bicycle depict all the traits of being a Xiaomi product.For operating in electric mode, the Himo utilises a 6AH/36V battery which is combined with a 12W brushless DC motor mounted on the rear wheel. It also incorporates LED headlight and tail light for riding in the dark while its IP54 proofing protects it from the water. The electric bicycle is based on an aluminum chassis which makes it weigh as light as 16.7 kg which should make it easy to carry around. The bike can also be used as a standard pedal bicycle by changing the operating mode. To be available in two colour options including Orange and White, the Himo is priced at 1,699 yuan (Rs 17,851).The bicycle comes at an affordable price tag and, is claimed to offer convenience and comfort for urban riders.(Source). Going by the pictures and its revealed dimensions of 1080x510x1020mm, the bike appears compact which results in high flickability through traffic.Coming to the features of the Himo, the foldable handlebars house an LCD instrument panel to reveal details such as battery power and distance covered. The battery gets charged in less than 7 hours and delivers electric riding range of about 50 Colorful Bluetooth Audio lamp manufacturer kilometers. The same panel integrates buttons for switching riding modes and turning the electric power ON/OFF

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Street dishes such as Ayam Penyet, Khowsuey, Korean Fried Chicken, Satay, Tempura, Chicken rice and Ramen have never failed to impress people who aren’t even familiar with the cuisine.Saute the paste until it cooks properly and an aroma rises.Prepare the marination by roughly chopping the lemon grass (use the white portion only), ginger, candlenuts, shallots and garlic and blending it all together.Thicken the sauce with corn flour before serving.Cut onion into cubes.Deep fry the fish in oil and keep aside.Add bay leaves, lemon grass, sugar and coconut milk.Serve with the cucumbers, onions and peanut sauce.Chef Tanuj of Kochi Marriott Hotel shares a few street food recipes.DT31. If necessary, cut into small cubes.nb-huayi.Chicken Opor AyamIngredients:Chicken thigh – 1 kg Shallots – 100 g Garlic – 250 gCandlenut paste – 250 gCoriander powder – 25 gPepper white – 10 gTurmeric powder – 25 gBay leaves – 5 gLemon grass – 10 gGalangal – 10 gSalt – 1 tspSugar – ½ tspCoconut milk – 500 mlChicken stockPreparation method:Blend shallot, garlic,candlenut, turmeric, coriander powder, salt and pepper to a paste. Cheap, easily accessible, delicious and nutritious, street food joints offer endless culinary variety of traditional dishes, from fiery noodle soups to freshly barbecued meat.Makes about 40 sticks(15g each).Grill over an opencharcoal flame for Place the meat in a large bowl and marinate for five hours.Thread the marinated meat using the satay stick.Asian street food has always been a hit among tourists.Slice the cucumber into bite-size chunks.Add some more oil in China Wholesale High titanium iron particles 0-2mm the wok and fry bell peppers and pineapple till it gives an aroma.IngredientsFish slices – 150 gRed bell pepper – 50 gGreen bell pepper – 50 gPineapple cubed – 100 gSeasoning:Sweet and sour sauce – 150 mlCorn flour – 20 gPreparation method:Coat fish slices with corn flour.Beef SatayIngredientsShallots peeled – 100gGarlic peeled – 10gLemon grass – 50gGinger Peeled – 50gCoriander seed – 1 tspCumin seed – 1 tspPeanut - 50gTurmeric powder – 10gCumin powder – 10gCoriander powder – 20gSalt – 25gSugar – 30gBeef Strip loin – 600gCucumber – 200gRed onion – 100gPreparation method:Tenderise the meat by pounding slightly.Add chicken and the stock and cook until the required consistency is reached.Add in fish and toss with sweet and sour sauce

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Add ghee and continue mixing till dough is formed. Add cooked kofte and fry on high heat for three to four minutes. Allow milk to simmer till it thickens and has reduced to half.nb-huayi. Adjust salt accordingly. Add onion and fry until pinkish in colour. Heat ghee in the same cooker. Add cardamom powder, cook for a few minutes and to cool. Add sugar. Boil milk in a large heavy bottomed wide vessel on high flame curry reaches desired consistency.Add reserved stock and milk and simmer curry for three to four minutes.Gulabi Pista BasundiIngredients for Basundi Full fat milk 2 litresSugar 1/2 cup (you can reduce by another tbsp)Cardamom powder 1/2 tspSaffron 7 to 8 strands (soaked in 2 tbsps warm milk)Pistachios 2 tbsp Almonds 7-8 (blanched and peeled)Rose petals to garnishSliver blanched almonds, chop pistachios and set aside. Cut the dough into diamond shapes. Sieve mixture. Roll out mixture into a thick round using a rolling pin. Add khoya, almond cashew paste and yogurt fry for two to three minutes. Cook on high heat until the Grease the back side of a thali with ghee, transfer mixture to the greased surface. Dunk into gravy. Keep stirring constantly. Garnish with almonds, pistachio and rose petals. Once the ghee is hot, add dry red chillies and fry for a few seconds. Strain kofte and reserve stock. Stir syrup till sugar has dissolved. Then reduce flame and simmer for 12-15 minutes, stirring in intervals of two to three minutes. Kaju katli is ready to eat! Shahi Malai KofteMake aloo kofte with two boiled potatoes, a cup paneer, 3 tbsp corn starch, 1/2 tsp garam masala, 1 tbsp cashew and raisins each and salt.For gravyBay leaf 1Cinnamon 1 inch pieceCloves 2-3Green cardamom 2-3Salt to tasteGhee 4 tbspWhole dry China Wholesale Ferro titanium cored wire Factory red chillies 6-8Onion 1 cup (sliced)Ginger-garlic paste 2 tspKhoya 100 gmYogurt 1 cupMilk 1 cupCashew paste Saffron for garnishingFor paste:Blanched almonds 10-12 Cashewnuts 10-12 Poppy seeds 1 tbsp Melon seeds 1 tbsp Add kofte, salt, a cup of water, bay leaf, cinnamon, cloves and cardamom and cook till the koftes are soft.Add cashew powder, cardamom powder and continue mixing till the dough leaves the pan.In a pan, add water and sugar. Add ginger-garlic paste and fry for another two to three minutes.. — Recipes courtesy Rasovara Kaju KatliIngredients 1 cup cashews½ cup sugar¼ cup water½ tsp elaichi powder1 tsp gheeMethodGrind cashew until its fine powder. Make into balls and fry golden

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