Archive for the ‘Dinner Recipes’ Category

Roast Turkey Breast is made on the occasion of Thanksgiving Day. Learn how to prepare Roast Turkey Breast recipe. 

Ingredients: 

• 1 Bone-in whole turkey breast or 4-1/2 to 5 pounds, thawed if frozen
• 1/2 Cup butter or margarine, melted
• 1/4 Cup dry white wine or apple juice
• 2 tsp Cornstarch
• 1 tsp Salt
• 1 tsp Paprika
• 2 Cloves garlic, finely chopped
• 2 tbsp Chopped fresh thyme leaves
• 2 tbsp Cold water 

How to make Roast Turkey Breast:

Preheat the oven to 325 degree F.

Place the turkey, skin side up, on the rack in a big shallow roasting pan.

Insert the ovenproof meat thermometer so tip is in the thickest part of the meat and does not touch bone.

Roast uncovered for about 1 hour.

Mix butter, wine, thyme, paprika salt and garlic.

Now brush the turkey with half of the butter mixture.

Now roast for about 30 minutes.

Again Brush with the remaining butter mixture.

Roast for about 1 hour longer or till thermometer reads 180 degrees F and juice of the turkey is no longer pink when midpoint is cut.

Remove turkey from the oven and let stand for about15 minutes for easier carving.

Pour pan drippings into the measuring cup and skim fat from drippings.

Add sufficient water to drippings to measure 2 cups.

Heat drippings in 1-quart saucepan and bring it to a boil.

Mix 2 tbsp cold water and cornstarch, stir into drippings.

Boil and stir for about1 minute.

Serve it with turkey.

Shahi Paneer is a popular north India recipe. Shahi Paneer is very easy to prepare and one can easily make this cuisine at home. Learn how to prepare Shahi Paneer recipe. 

Ingredients   

• 250 gm: Paneer (cottage cheese)
• 1/4 cup: Beaten curd
• 1/2 cup: Milk
• 1 1/2 cup: Tomatoes (chopped fine)
• 1/2 cup: Onion (chopped into strips)
• 1/2″ piece: Ginger chopped fine
• 2-3: Green chillies chopped fine
• 2-3: Cardamoms (crushed)
• 1/2 tsp: Garam masala
• 1/2 tsp: Red chilli powder
• 2 tsp: Tomato sauce
• 3 tsp: Ghee or butter
• Salt to taste
• For Garnish
• 2 tsp: Grated paneer
• 1 tsp: Chopped coriander 

Preparation Method of Shahi Paneer 

Chop paneer into 2″ fingers.

Heat half the ghee. Add onion, ginger, green chilli and cardamom. Fry for 3-4 minutes. Add tomatoes and cook for 7-8 minutes, covered. Add curd and cook for 5 minutes. Add 1/2 cup water and cool.

Blend in a mixer till smooth.

Heat remaining ghee, add gravy and other ingredients except milk and paneer. Boil to get a very thick gravy.

Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.

Garnish with chopped coriander and grated paneer.

Do you know about how to prepare American Chop Suey? Learn with this easy recipe. 

Ingredients:  

2 Cups cooked Macaroni

1/2 Cup ground beef

2 Onions (medium)

2 Cans tomato sauce

2 Garlic flakes

2 tsp Black pepper

1/2 tsp Italian seasoning

 How to make American Chop Suey: 

Chop the onions.

Grind garlic to make paste.

Saute meat, chopped onions and garlic paste till they turn tender.

Now add tomato sauce, pepper and Italian seasoning.

Boil it for 5 minutes.

Mix in cooked macaroni and cook over medium heat for more 5 minutes.

Hyderabadi Biryani is a popular regional recipe. Lean how to prepare Hyderabadi Biryani. 

Ingredients:  

• ½ kg Basmati Rice (semi-cooked)
• 1 kg Boneless Meat (washed and chopped into square pieces)
• 500 gm Curd
• 4-6 tsp Ginger-Garlic Paste
• 4-6 Green Chilli
• 2 Big Onions (sliced)
• ¼ cup Lime Juice
• ½ tsp Red Chilli Powder
• A pinch of Caraway Seeds (Shahi Zeera)
• 5-6 twigs Coriander Leaves (chopped)
• 5-6 twigs Mint Leaves (chopped)
• 2 pinch Saffron
• 1-2 Cinnamon
• 2-3 pods Cardamom
• 2-3 drops Saffron Color
• 1-2 pods Clove
• 2 cup Oil
• Salt to taste
• 2 tsp Ghee 

How to make Hyderabadi Biryani:

Smear the pieces of meat with ginger-garlic paste.

Keep them to marinate for an hour.

In the meanwhile, fry the sliced onions in a heated pan on low flame till light brown.

Let the onions cool down and crush them.

Now add crushed fried onion (only three-fourth), curd, red chilli powder, cinnamon, green chilli paste, cardamom, shahi zeera, coriander leaves, clove, saffron water, mint leaves and salt to the marinated meat.

Leave the meat as it is for 1 hour.

Make the mixture of aromatic water by adding salt (one tsp), cinnamon, clove, cardamom, mint leaves and coriander leaves in a little water.

Now spread a layer of semi-cooked rice in a heavy bottomed vessel.

Add saffron color, limejuice, ghee and the remaining crushed onions over the layer of rice.

Spread a layer of marinated meat over this, and again spread the remaining semi-cooked rice.

Now add the aromatic water in a circular motion over the rice layer.

Now tightly cover the vessel with a lid. Keep it on a low flame.

Remove the vessel from the flame exactly after 15 minutes.

Hyderabadi Biryani is ready to eat. Serve hot.