Delicio Recipe List

Ingredients Paneer � a packet full cut into cubes Tomatoes � 3 large Butter � 1 tbsp Tomato ketchup � 3 tbsp Ginger garlic paste � 2 tsp Jeera/cumin  seeds � � tsp Coriander powder � 1 tsp Red chilli powder � 1 tsp Garam masala � � tsp Cashew nut paste � 10 nos. Cream � 3 tbsp Water � � cup- to combine in well with the gravy. Olive oil � 1 tbsp Salt to taste Method Heat oil and butter in a pan, add jeera and ginger garlic paste. Boil tomatoes with water for 5 min. Take it out of water and puree the tomato in a blender. Add it to the pan containing jeera or cumin seeds and ginger garlic paste. Cook till it gets done. Add in the red chilli, coriander, salt and garam masala powder. Mix well. Add in the tomato ketchup and cashew paste. Mix till the oil starts to separate out. Add in the cut paneer pieces. Add a little water to let it cook well. When cooked and done, add in the cream while keeping the pan on low heat. Mix well. Remove from heat and se...

Ingredients Chicken � 450 gm Small onions � 15 nos. Green chilli � 2 nos. Ginger garlic paste � 2 tsp Coconut milk � of � a coconut Pepper powder � � tsp Red chilli powder � � tsp Turmeric powder � � tsp Olive oil � 3 tbsp Curry leaves for garnishing Salt to taste Method Marinate the chicken pieces with turmeric, pepper powder, salt and 1 tbsp oil for half an hour. Heat oil in a pan, add the ginger garlic paste, onions and green chilli and curry leaves. Mix well till they turn golden brown in color. Add in the marinated chicken. Mix well. Grind the coconut with little water and take out 1 st milk, again grind the coconut with water and take the 2 nd milk. Add the 2 nd milk to the pan containing the chicken. Add in the masalas of red chilli and pepper powder. Close the lid and leave it to simmer on low heat. When the gravy thickens and the chicken gets done, add salt and pour in the 1 st milk. Mix well and remove from heat. Serve hot with chapatti, ...

Ingredients Chicken � 500 gm Onion � 3 nos. Ginger garlic paste � 3 tsp Garam masala � 1 tsp Red chilli powder � 1 tsp Coriander powder � 2tsp Turmeric powder � � tsp Pepper powder � � tsp  Cashew nut paste � 10 nos.  Tomato � 1no. Olive oil � Salt to taste Lemon juice � � a lemon. Method Marinate the chicken pieces with lemon juice, 1 tsp ginger garlic paste, turmeric and salt for � an hour. In a pan, heat oil, add onions, ginger garlic paste and mix well. When it turns golden brown in color, add in the tomatoes. Sautee well. When they combine well, add in the red chilli, coriander and pepper powder. Sautee well. Add in the marinated chicken pieces. Mix well. Add 2 cups of hot water. Close the lid and leave it to simmer nicely. When the chicken is cooked and done, add in the garam masala and cashew paste. Mix well. Let it to simmer for 2 minutes. Garnish with curry leaves. Serve hot.

Ingredients Long chillies � 6 nos. Chickpea flour/ kadala mavu � 1 cup Maida/Flour � � cup Water � as required to make a thick consistency dough Sugar � � tsp Salt to taste Method Make a thick consistency batter with chickpea flour, maida, water, salt and sugar. Halve the long chillies and take all the seeds inside out of the chillies. This helps reduce the hotness of the chillies. Please heat oil in a deep bottomed pan. Put the halved chillies into the batter with the batter coating the chillies on all sides. Deep fry the chillies in the hot oil. When done and it turns golden brown on all sides, take it out, dab with tissue to take away the excess oil. Your hot pakodas are ready to eat. 

Ingredients Roasted Vermicelli � 1 cup Water � 2 cup Mustard seeds � 1 tsp Ginger � 1 small piece Onion � 1 no. Green chilli � 2 nos. Grated Coconut � 3 tbsp Carrot grated � 1 no. Curry leaves � to garnish Olive oil � 1 tbsp Method In pan heat oil, mustard seeds; when it starts to splutter, add curry leaves, green chillies, onion, and ginger and mix till they turn golden in color. Add 2 cups of water, salt and when it starts to boil, add in the roasted vermicelli. When the water is fully absorbed by the vermicelli, mix well and cook till it gets done. Add in the carrot and coconut grated. Mix well and when done, serve hot with a dash of sugar on top. Your yummy vermicelli upma is ready to eat.

Ingredients Vermicelli/Semia � 200 gm Milk � 6 cups (1 litre) Sugar � 2 cup (as per requirement) Cashewnuts and raisins � 2 0 nos. each Cardamom powder � 1 tsp Water � � litre Method Heat a little ghee in a pan and fry the vermicelli till golden. Keep it aside. Boil milk in water and add in the fried vermicelli. When the vermicelli gets cooked, add in sugar. Mix well. When the milk reduces and vermicelli gets completely cooked add in the cardamom powder. Roast cashew nuts and raisins in the remaining ghee in a separate pan. Add them into the cooked payasam and serve hot or cold to your liking.

Ingredients Plums in sugar syrup � 15 nos. Dairy milk Chocolate � 2 nos. from shop Cream � � cup Sugar � 3 tbsp Nuts & raisins/cashew & almonds � to garnish on top Method Melt the chocolate in a bowl which is in turn kept on top of a vessel containing water that which is kept on a fire burner (stove). When the chocolate is melted, take it out of flame. Mix the cream with sugar and keep it aside. In a tumbler, add the plums, then a little cream, then the melted chocolate. Then again add the cream with melted chocolate on top. Garnish it with the sliced nuts. Your dessert is ready to serve.