REHU FISH (SOUTH INDIAN STYLE)
INGREDIENTS
1 kg fish
½ cup coconut milk
2 tsp black mustard seed
2 tsp dhania powder, 2 tsp chilies powder
2 tbsp coconut oil or any other oil
1 onion finely sliced, 10 -12 garlic flakes
3-4 curry leaves, 4-6 green chilies
To Marinate
1 tsp black pepper
1 tsp turmeric powder
1 tbsp tar mind water
PREPARATION
Wash the fish; make cut with sharp knife, rub chilly and turmeric powder, black pepper and tar mind water for at least 45 minutes.
Heat some oil in a kadahi, add garlic flakes and curry leaves and let it splutter; add onions, green chilies, cook for some time. Allow to cool and the grind to a fine paste
METHOD
1 Heat rest of the oil in kadahi, put mustard seeds and curry leaves, allow it to splutter; add the pate to it and cook for some time.
2 Add red chilly powder, dhania powder, cook for a while, add coco nut water and cook for few minutes.
3 Now add fish, cook on low flame for 15 minutes, let the gravy become very thick or the fish is covered by the gravy.
Serve on banana leaves with rice, lemon and onions.
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Lalit Niranjan
24/09/2009
With India becoming Global, the food culture in India especially in urban India has changed a lot, making ways for different kind of food from all over the world, such as Chinese, Italian Mexican, Thai and other Countries as well. This book is an attempt to bring all kind of FLAVOURS and AROMA of all such food into your kitchen with easily available ingredients and step by step simple instruction.
Thursday, September 24, 2009
PEARL FISH (KARIMEEN)
PEARL FISH (KARIMEEN)
(A SPECIAL SOUTH INDIAN DISH)
INGREDIENTS
2 karimeen or pearl fish
2 tsp ginger-garlic paste
1 tsp turmeric powder, 2 tsp crushed pepper corns
1 tsp mustard seed, 1 dry red chilly
3 tsp red chilly powder, 2 tbsp rice flour
2 tbsp lemon juice, 2 tbsp tamarind pulp
½ cup coconut milk, ¼ cup oil
½ cup shallots, 8-10 curry leaves
Salt to taste
METHOD
1 Make a paste of ginger-garlic paste, salt, turmeric powder, lemon juice, crushed pepper corns; marinate the fish with this paste for 2 hrs.
2 Coat it with rice flour, deep fry till half done, keep aside.
Heat oil, add red chilly, mustard seed and let it splutter, add the sliced shallots and curry leaves, sauté till light golden brown
3 Add chilies and turmeric powder, cook for a while, add tamarind pulp, cook for few minutes till the oil separates out, add the coconut milk and cook till the gravy is thick.
4 Add the fried fish to it and cook till the masala coats the fish.
5 Wrap the masala coated fish in a banana leaf and grill till it is done
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Lalit Niranjan
24/09/2009
(A SPECIAL SOUTH INDIAN DISH)
INGREDIENTS
2 karimeen or pearl fish
2 tsp ginger-garlic paste
1 tsp turmeric powder, 2 tsp crushed pepper corns
1 tsp mustard seed, 1 dry red chilly
3 tsp red chilly powder, 2 tbsp rice flour
2 tbsp lemon juice, 2 tbsp tamarind pulp
½ cup coconut milk, ¼ cup oil
½ cup shallots, 8-10 curry leaves
Salt to taste
METHOD
1 Make a paste of ginger-garlic paste, salt, turmeric powder, lemon juice, crushed pepper corns; marinate the fish with this paste for 2 hrs.
2 Coat it with rice flour, deep fry till half done, keep aside.
Heat oil, add red chilly, mustard seed and let it splutter, add the sliced shallots and curry leaves, sauté till light golden brown
3 Add chilies and turmeric powder, cook for a while, add tamarind pulp, cook for few minutes till the oil separates out, add the coconut milk and cook till the gravy is thick.
4 Add the fried fish to it and cook till the masala coats the fish.
5 Wrap the masala coated fish in a banana leaf and grill till it is done
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Lalit Niranjan
24/09/2009
MACHER JHOL
MACHER JHOL
It is a very popular dish in Bengal and Eastern part of the country; it is delicious and should be taken with steamed rice.
INGREDIENTS
1 small size fish (Prefer Rehu pr Katla)
2 medium potatoes, boiled , peeled and mashed
1/4 tsp onion seeds (kalaunji), 1 tbsp coriander seeds
6-8 garlic flake finely chopped, 8 green chilies finely chopped
1’’x1 ginger finely sliced,
1 tsp mustard seed, 1 tsp cumin seeds
1 tsp turmeric powder, 1 tsp red chilly powder,
¼ cup mustard oil
Salt to taste
METHOD
1 Clean inside of the fish, wash thoroughly, and take off fish head. Cut the fish into half-inch thick slices, add salt and turmeric and red chilly powder, and keep aside.
2 Dry roast coriander and cumin seeds, cool and grind to a fine paste.
3 Heat oil in a kadahi, let it attain the smoking point, remove and cool. Heat the oil again on medium heat, add fish and fry for a minute, take it out and keep aside.
4 Heat remaining oil in the same pan, add kalaunji, slit green chilies and fry for a few minutes. Mix in coriander-cumin paste and fry on low heat up for a minute sprinkling a little water, if required. Mix mashed potato and required quantity of water, salt and simmer for four to five minutes.
5 Now add the fried fish slices and simmer for two to three minutes till it is done.
6 Serve hot with steamed rice.
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Lalit Niranjan
24/09/2009
It is a very popular dish in Bengal and Eastern part of the country; it is delicious and should be taken with steamed rice.
INGREDIENTS
1 small size fish (Prefer Rehu pr Katla)
2 medium potatoes, boiled , peeled and mashed
1/4 tsp onion seeds (kalaunji), 1 tbsp coriander seeds
6-8 garlic flake finely chopped, 8 green chilies finely chopped
1’’x1 ginger finely sliced,
1 tsp mustard seed, 1 tsp cumin seeds
1 tsp turmeric powder, 1 tsp red chilly powder,
¼ cup mustard oil
Salt to taste
METHOD
1 Clean inside of the fish, wash thoroughly, and take off fish head. Cut the fish into half-inch thick slices, add salt and turmeric and red chilly powder, and keep aside.
2 Dry roast coriander and cumin seeds, cool and grind to a fine paste.
3 Heat oil in a kadahi, let it attain the smoking point, remove and cool. Heat the oil again on medium heat, add fish and fry for a minute, take it out and keep aside.
4 Heat remaining oil in the same pan, add kalaunji, slit green chilies and fry for a few minutes. Mix in coriander-cumin paste and fry on low heat up for a minute sprinkling a little water, if required. Mix mashed potato and required quantity of water, salt and simmer for four to five minutes.
5 Now add the fried fish slices and simmer for two to three minutes till it is done.
6 Serve hot with steamed rice.
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Lalit Niranjan
24/09/2009
GOAN FISH CURRY
GOAN FISH CURRY
INGREDIENTS
½ kg fish
1 tsp turmeric powder
1 tsp chilly powder
1 onion finely chopped
1 tsp ginger paste
1 tsp garlic paste
½ tsp lemon grass (optional)
1 tsp lemon juice
2 tbsp tar mind juice
1 tsp sweet Soya sauce
1 cup coconut milk
½ cup oil
2 tsp sambal oelek
(Grinded mixture of dry Kashmiri chilly, vinegar and salt)
Salt to taste
METHOD
1 Marinate the fish with turmeric powder, chilly powder and lemon juice and salt for 45 minutes
2 Heat oil in a kadahi and deep fry the marinated fish, take it out and keep aside
3 In the same oil, add onion and sauté till light brown, add sambal oelek, lemon grass, tar mind juice, ginger and garlic paste, cook for few minutes, now add the coconut milk and Soya sauce, let it boil, place the fried fish and cook till the gravy is of desired thickness
4 Serve hot with rice
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Lalit Niranjan
24/09/2009
INGREDIENTS
½ kg fish
1 tsp turmeric powder
1 tsp chilly powder
1 onion finely chopped
1 tsp ginger paste
1 tsp garlic paste
½ tsp lemon grass (optional)
1 tsp lemon juice
2 tbsp tar mind juice
1 tsp sweet Soya sauce
1 cup coconut milk
½ cup oil
2 tsp sambal oelek
(Grinded mixture of dry Kashmiri chilly, vinegar and salt)
Salt to taste
METHOD
1 Marinate the fish with turmeric powder, chilly powder and lemon juice and salt for 45 minutes
2 Heat oil in a kadahi and deep fry the marinated fish, take it out and keep aside
3 In the same oil, add onion and sauté till light brown, add sambal oelek, lemon grass, tar mind juice, ginger and garlic paste, cook for few minutes, now add the coconut milk and Soya sauce, let it boil, place the fried fish and cook till the gravy is of desired thickness
4 Serve hot with rice
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Lalit Niranjan
24/09/2009
FISH IN MUSTARD SAUCE
FISH IN MUSTARD SAUCE
INGREDIENTS
1 kg Rehu or katla fish whichever is available
½ tsp black mustard powder
½ tsp yellow mustard powder
½ tsp turmeric Powder
10-12 green chilies finely chopped.
½ cup mustard oil for cooking.
½ tsp yellow mustard seed
1 bunch of coriander leaves for seasoning.
1 tsp jeera, 1 tsp mustard sauce
Salt to taste
METHOD
1 Clean and cut the fish, grind the mixed mustard seeds, 10-12 green chilies with water to make a fine paste.
If the paste is made in the traditional pounded grinder the taste will be more.
2 Take a bowl, add fish along with the mustard paste and about 2 tsp of oil, marinate for 45 minutes.
3 Heat a kadahi, add rest of mustard oil, add jeera when the oil is hot let it splutter, add the marinated fish, sauté the fish on low heat, when it is done add 1 cup of water and bring it to boil, cook few minutes it is done
4 Garnish with fresh coriander leaves and serve hot with fine boiled rice
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Lalit Niranjan
24/09/2009
INGREDIENTS
1 kg Rehu or katla fish whichever is available
½ tsp black mustard powder
½ tsp yellow mustard powder
½ tsp turmeric Powder
10-12 green chilies finely chopped.
½ cup mustard oil for cooking.
½ tsp yellow mustard seed
1 bunch of coriander leaves for seasoning.
1 tsp jeera, 1 tsp mustard sauce
Salt to taste
METHOD
1 Clean and cut the fish, grind the mixed mustard seeds, 10-12 green chilies with water to make a fine paste.
If the paste is made in the traditional pounded grinder the taste will be more.
2 Take a bowl, add fish along with the mustard paste and about 2 tsp of oil, marinate for 45 minutes.
3 Heat a kadahi, add rest of mustard oil, add jeera when the oil is hot let it splutter, add the marinated fish, sauté the fish on low heat, when it is done add 1 cup of water and bring it to boil, cook few minutes it is done
4 Garnish with fresh coriander leaves and serve hot with fine boiled rice
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Lalit Niranjan
24/09/2009
BENGALI MACHHER JHHAL
INGREDIENTS
750 gm Rehu machhali
2 tsp turmeric powder, 2 tsp red chilly powder
2 tbsp red chilies paste
½ cup mustard oil
¼ cup tomato puree, 2 tbsp onion paste
1 tsp mustard seed, 1 tsp dhania powder
¼ cup yoghurt (Thoroughly Whisked)
4-6 green chilies, 2 tsp garlic paste, ½’ ginger
2 tsp yellow mustard paste or powder
A bunch of coriander leaves finely chopped
2 tsp lemon juice
Salt to taste
METHOD
1 Wash the fish, marinate for 45minutes with turmeric powder, red chilly
powder, lemon juice, garlic paste and salt
2 Heat oil in a kadahi, deep fry (mild) the fish, and keep aside.
3 Add the garlic and mustard seed and sauté it till it splutter, add tomato puree, onion paste and cook till the oil separates, add red chilly paste, dhania powder, ginger, whisk curd, cook for few minutes, add water as required to make jhhal (curry)
4 Now add the fried fish and cook on low flame till the curry is finally done
5 Garnish with coriander leaves and serve hot with rice.
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Lalit Niranjan
24/09/2009
INGREDIENTS
750 gm Rehu machhali
2 tsp turmeric powder, 2 tsp red chilly powder
2 tbsp red chilies paste
½ cup mustard oil
¼ cup tomato puree, 2 tbsp onion paste
1 tsp mustard seed, 1 tsp dhania powder
¼ cup yoghurt (Thoroughly Whisked)
4-6 green chilies, 2 tsp garlic paste, ½’ ginger
2 tsp yellow mustard paste or powder
A bunch of coriander leaves finely chopped
2 tsp lemon juice
Salt to taste
METHOD
1 Wash the fish, marinate for 45minutes with turmeric powder, red chilly
powder, lemon juice, garlic paste and salt
2 Heat oil in a kadahi, deep fry (mild) the fish, and keep aside.
3 Add the garlic and mustard seed and sauté it till it splutter, add tomato puree, onion paste and cook till the oil separates, add red chilly paste, dhania powder, ginger, whisk curd, cook for few minutes, add water as required to make jhhal (curry)
4 Now add the fried fish and cook on low flame till the curry is finally done
5 Garnish with coriander leaves and serve hot with rice.
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Lalit Niranjan
24/09/2009
BENGALI FISH CURRY
BENGALI FISH CURRY
INGREDIENTS
½ kg Rehu fish
2 tbsp mustard oil
4 red chilies whole,1tbs red chilly powder
1 tsp mustard paste, 1 tsp turmeric powder
2 tbsp coriander powder, 1 tsp mustard seeds
1 tbsp garlic paste, 1 tbsp ginger paste
2 onions finely chopped
1 tsp turmeric powder
4 green chilies slit
1 tsp onion seeds (kalaunji)
2 tbsp lemon juice,
1 bay leaf, a bunch of coriander leaves finely chopped
Salt to taste
METHOD
1 Clean and cut fish, wash well, marinate for 45 minutes with lemon juice, turmeric, chilly powder and salt,
2 Heat a kadahi, add 1 tbsp oil, shallow fry marinated fish from both sides till light brown, take it out and keep aside.
3 Add remaining oil, put mustard seeds, kalaunji, whole dry red chilies and bay leaf, fry for a few minutes till splutter, add ginger, garlic paste and fry for a while.
4 Now add onion and fry till golden brown, add mustard paste, red chilly powder, coriander powder and turmeric powder, cook on small flame until oil starts separating.
5 Add water and salt, bring to boil, add fish, and green chilly
Cook on low flame oil starts floating on top of gravy.
Garnish with coriander leaves and serve hot
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INGREDIENTS
½ kg Rehu fish
2 tbsp mustard oil
4 red chilies whole,1tbs red chilly powder
1 tsp mustard paste, 1 tsp turmeric powder
2 tbsp coriander powder, 1 tsp mustard seeds
1 tbsp garlic paste, 1 tbsp ginger paste
2 onions finely chopped
1 tsp turmeric powder
4 green chilies slit
1 tsp onion seeds (kalaunji)
2 tbsp lemon juice,
1 bay leaf, a bunch of coriander leaves finely chopped
Salt to taste
METHOD
1 Clean and cut fish, wash well, marinate for 45 minutes with lemon juice, turmeric, chilly powder and salt,
2 Heat a kadahi, add 1 tbsp oil, shallow fry marinated fish from both sides till light brown, take it out and keep aside.
3 Add remaining oil, put mustard seeds, kalaunji, whole dry red chilies and bay leaf, fry for a few minutes till splutter, add ginger, garlic paste and fry for a while.
4 Now add onion and fry till golden brown, add mustard paste, red chilly powder, coriander powder and turmeric powder, cook on small flame until oil starts separating.
5 Add water and salt, bring to boil, add fish, and green chilly
Cook on low flame oil starts floating on top of gravy.
Garnish with coriander leaves and serve hot
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Lalit Niranjan
24/09/2009
HARIYALI MURGH (SOUTH INDIAN STYLE)
HARIYALI MURGH (SOUTH INDIAN STYLE)
INGREDIENTS
½ kg chicken
1 tsp ginger paste, 1 tsp garlic paste
1 tsp each cumin, turmeric and red chilly powder
1 tsp black pepper, 6-8 green chilly
½ cup yoghurt, ¼ cup fresh cream
A bunch of green coriander leaves finely chopped
½ cup oil
¼ cup mint leaves finely chopped
½ cup grate coconut
8-10 cashew nuts
2 tbsp lemon juice
PREPARATION
1 Wash the chicken, make small cut on chicken and rub ginger. garlic paste, black pepper and salt, leave aside and marinate for 45 minutes,
2 With half of the yoghurt, make mixture of yoghurt and cashew nut in a mixer and mix remaining yoghurt with fresh cream, add cumin seed powder, turmeric powder, red chilly powder to yoghurt + fresh cream paste
3 Grind grated coconut, coriander leaves, mint leaves, green chilly together and make smooth paste of it.
METHOD
1 Heat oil in a pan, fry the chicken till it is brown, and add yoghurt + fresh cream paste and cook on slow flame till oil start separating.
2 Now add green coconut mixture and simmer till it is done. Add water if
required
3 When the chicken is finally done, add yoghurt + cashew nut paste and cook for some time till the gravy is thick and of desired consistency.
4 Serve hot with Nan, or Roti, or Parantha.
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INGREDIENTS
½ kg chicken
1 tsp ginger paste, 1 tsp garlic paste
1 tsp each cumin, turmeric and red chilly powder
1 tsp black pepper, 6-8 green chilly
½ cup yoghurt, ¼ cup fresh cream
A bunch of green coriander leaves finely chopped
½ cup oil
¼ cup mint leaves finely chopped
½ cup grate coconut
8-10 cashew nuts
2 tbsp lemon juice
PREPARATION
1 Wash the chicken, make small cut on chicken and rub ginger. garlic paste, black pepper and salt, leave aside and marinate for 45 minutes,
2 With half of the yoghurt, make mixture of yoghurt and cashew nut in a mixer and mix remaining yoghurt with fresh cream, add cumin seed powder, turmeric powder, red chilly powder to yoghurt + fresh cream paste
3 Grind grated coconut, coriander leaves, mint leaves, green chilly together and make smooth paste of it.
METHOD
1 Heat oil in a pan, fry the chicken till it is brown, and add yoghurt + fresh cream paste and cook on slow flame till oil start separating.
2 Now add green coconut mixture and simmer till it is done. Add water if
required
3 When the chicken is finally done, add yoghurt + cashew nut paste and cook for some time till the gravy is thick and of desired consistency.
4 Serve hot with Nan, or Roti, or Parantha.
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24/09/2009
MURGH MAKHANI (PUNJABI STYLE)
MURGH MAKHANI (PUNJABI STYLE)
INGREDIENTS
½ kg chicken
½ cup tomato puree
2 onions finely chopped
1 tsp garlic paste, 1 tsp ginger paste
2 tbsp red chilies paste, 2-3 bay leaves
1”x1 long cinnamon stick
8-10 black pepper corns
1 tsp red chilly powder
½ cup oil, ½ cup butter
TO GARNISH
A bunch of coriander leaves,
½”x 6-8 pieces long ginger thinly diced
PREPARATION
Heat some oil in a pan; cook chicken till it is tender, keep aside.
Roast bay leaves, pepper corn, cinnamon stick in pan, now
Grind onions, bay leaves, ginger/garlic paste, and roasted masala to make a smooth paste
METHOD
1 Now heat the oil, add grinded paste and cook for some time till oil start separating, add tomato puree and cook for a while.
2 Add chicken and cook on slow flame for some time till chicken is done, and gravy is thick, add butter, cook for 2-3 minutes.
3 Garnish with coriander leaves and ginger, serve hot with Nan, or Roti.
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INGREDIENTS
½ kg chicken
½ cup tomato puree
2 onions finely chopped
1 tsp garlic paste, 1 tsp ginger paste
2 tbsp red chilies paste, 2-3 bay leaves
1”x1 long cinnamon stick
8-10 black pepper corns
1 tsp red chilly powder
½ cup oil, ½ cup butter
TO GARNISH
A bunch of coriander leaves,
½”x 6-8 pieces long ginger thinly diced
PREPARATION
Heat some oil in a pan; cook chicken till it is tender, keep aside.
Roast bay leaves, pepper corn, cinnamon stick in pan, now
Grind onions, bay leaves, ginger/garlic paste, and roasted masala to make a smooth paste
METHOD
1 Now heat the oil, add grinded paste and cook for some time till oil start separating, add tomato puree and cook for a while.
2 Add chicken and cook on slow flame for some time till chicken is done, and gravy is thick, add butter, cook for 2-3 minutes.
3 Garnish with coriander leaves and ginger, serve hot with Nan, or Roti.
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Lalit Niranjan
24/09/2009
HONEY CHICKEN CHILLIE WITH FRIED RICE
HONEY CHICKEN CHILLIE WITH FRIED RICE
INGREDIENTS
½ kg boneless chicken cut into small pieces
½ cup each of Maida, 2tsp corn flour
1/3 cup caulis flower
1/3 cup cabbage,
1 egg, 2 tbsp chilies paste,
1/3 cup tomato ketchup,
3-4 green onion (hari pyaaj),
1 tsp black pepper,
2 tbsp honey, 1 tsp Soya sauce,
1 cup cooking oil, 1tsp Worcestershire sauce,
A pinch of ajinomotto salt, 2tbsp vinegar, salt to taste,
FOR FRIED RICE
½ kg basmati rice
2 capsicums
¼ cup each carrot, cabbage, green onion, beans finely chopped into small pieces
½ cup boneless chicken chopped in to thinly sliced pieces.
PREPARATION AND METHOD FOR FRIED RICE
Take a bowel and cook rice (half done), remove and keep aside.
Heat ½ cup of oil in a pan, add capsicums, carrot, cabbage, beans and cock
till it is tender, add half cocked rice, green onion, ajinomotto and salt
To taste, cook till it is done.
METHOD
1 Make a mix of maida, corn flour and bitten egg, mix thoroughly, put this mixture into chicken pieces and add vinegar, black pepper, salt to taste and marinate for 45 minutes.
2 Heat oil in a pan and put marinated chicken, fry it, remove and keep aside.
Fry all the green vegetables, add fried chicken and cook for a while.
3 Add all the masala ingredients, red chilled paste, tomato ketchup, Soya sauce and Worcestershire sauce, azinomoto salt, cook till it is done.
4 To finish the dish, finally add honey and serve with fried rice
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Lalit Niranjan
24/09/2009
INGREDIENTS
½ kg boneless chicken cut into small pieces
½ cup each of Maida, 2tsp corn flour
1/3 cup caulis flower
1/3 cup cabbage,
1 egg, 2 tbsp chilies paste,
1/3 cup tomato ketchup,
3-4 green onion (hari pyaaj),
1 tsp black pepper,
2 tbsp honey, 1 tsp Soya sauce,
1 cup cooking oil, 1tsp Worcestershire sauce,
A pinch of ajinomotto salt, 2tbsp vinegar, salt to taste,
FOR FRIED RICE
½ kg basmati rice
2 capsicums
¼ cup each carrot, cabbage, green onion, beans finely chopped into small pieces
½ cup boneless chicken chopped in to thinly sliced pieces.
PREPARATION AND METHOD FOR FRIED RICE
Take a bowel and cook rice (half done), remove and keep aside.
Heat ½ cup of oil in a pan, add capsicums, carrot, cabbage, beans and cock
till it is tender, add half cocked rice, green onion, ajinomotto and salt
To taste, cook till it is done.
METHOD
1 Make a mix of maida, corn flour and bitten egg, mix thoroughly, put this mixture into chicken pieces and add vinegar, black pepper, salt to taste and marinate for 45 minutes.
2 Heat oil in a pan and put marinated chicken, fry it, remove and keep aside.
Fry all the green vegetables, add fried chicken and cook for a while.
3 Add all the masala ingredients, red chilled paste, tomato ketchup, Soya sauce and Worcestershire sauce, azinomoto salt, cook till it is done.
4 To finish the dish, finally add honey and serve with fried rice
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Lalit Niranjan
24/09/2009
FRIED CHILLY CHICKEN
FRIED CHILLY CHICKEN
This is a very easy dish that can be served as side dish or as a starter item in parties or with drinks.
INGREDIENTS
½ kg boneless Chicken
1 egg, 1 tbsp corn flour
2 tsp chilly powder, ½ tsp turmeric powder
8-10 green chilly
1 tbsp crushed ginger
¼ cup oil, 2 tbsp butter
Salt to taste
METHOD
1 Cut boneless chicken into small cubes, add chilly powder, turmeric powder and salt, Mix corn flour and egg, add to chicken and, marinate for ½ hr
2 Heat oil in a kadahi, deep fry chicken cubes till golden brown, drain the oil and keep aside.
3 Slice green chilies into half. Heat another skillet and melt butter and add sliced chilies and finely crushed ginger. Fry for one minute.
4 Add fried chicken pieces and cook for five minutes to allow the chicken to absorb the Aroma of chilly and ginger.
5 Garnish with chopped coriander leaves and serve hot.
USEFUL TIPS
Amount of chilly can be adjusted according to the taste. Amount of corn flour
Can be adjusted to make thin coating on the chicken pieces, if the coating is too thick, Taste will be less
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This is a very easy dish that can be served as side dish or as a starter item in parties or with drinks.
INGREDIENTS
½ kg boneless Chicken
1 egg, 1 tbsp corn flour
2 tsp chilly powder, ½ tsp turmeric powder
8-10 green chilly
1 tbsp crushed ginger
¼ cup oil, 2 tbsp butter
Salt to taste
METHOD
1 Cut boneless chicken into small cubes, add chilly powder, turmeric powder and salt, Mix corn flour and egg, add to chicken and, marinate for ½ hr
2 Heat oil in a kadahi, deep fry chicken cubes till golden brown, drain the oil and keep aside.
3 Slice green chilies into half. Heat another skillet and melt butter and add sliced chilies and finely crushed ginger. Fry for one minute.
4 Add fried chicken pieces and cook for five minutes to allow the chicken to absorb the Aroma of chilly and ginger.
5 Garnish with chopped coriander leaves and serve hot.
USEFUL TIPS
Amount of chilly can be adjusted according to the taste. Amount of corn flour
Can be adjusted to make thin coating on the chicken pieces, if the coating is too thick, Taste will be less
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Lalit Niranjan
24/09/2009
CHILLI CHICKEN
INGREDIENTS
1 whole chicken (Boneless cut into small cubes)
1 tbsp tomato sauce,
1 tbsp chili sauce,
2 tbsp Soya sauce,
2 tbsp vinegar
6 green chilies
4 big onions (chopped),
1 tbsp corn flour,
2 eggs, ¼ cup cooking oil
1 tsp ajinamoto salt, Salt to taste
METHOD & PREPARATION
1 Wash the chicken, marinate for 1 hr with Soya sauce, vinegar, tomato sauce, chili sauce and salt, beaten the eggs ½ tbsp corn flour.
2 Heat oil in a pan and fry the chicken pieces. Remove and Keep aside, fry the green chilies and chopped onion till light brown, pour the excess liquid stored earlier. Stir continuously.
3 Now add the chicken pieces, the rest of the sauces and a pinch of salt. Mix the ½ tablespoon corn flour with a little of water and add to the pan. Mix the ajinamoto salt, cook till the gravy is of desired consistency
4 Serve hot with steamed rice.
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INGREDIENTS
1 whole chicken (Boneless cut into small cubes)
1 tbsp tomato sauce,
1 tbsp chili sauce,
2 tbsp Soya sauce,
2 tbsp vinegar
6 green chilies
4 big onions (chopped),
1 tbsp corn flour,
2 eggs, ¼ cup cooking oil
1 tsp ajinamoto salt, Salt to taste
METHOD & PREPARATION
1 Wash the chicken, marinate for 1 hr with Soya sauce, vinegar, tomato sauce, chili sauce and salt, beaten the eggs ½ tbsp corn flour.
2 Heat oil in a pan and fry the chicken pieces. Remove and Keep aside, fry the green chilies and chopped onion till light brown, pour the excess liquid stored earlier. Stir continuously.
3 Now add the chicken pieces, the rest of the sauces and a pinch of salt. Mix the ½ tablespoon corn flour with a little of water and add to the pan. Mix the ajinamoto salt, cook till the gravy is of desired consistency
4 Serve hot with steamed rice.
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Lalit Niranjan
24/09/20069
CHICKEN STUFFED KACHORI
INGREDIENTS
½ kg boneless chicken
½ cup Maida, ½ cup aata
1 tsp red powder, 1 tsp black pepper
1 tsp garam masala, 2 tbsp ginger/garlic paste
4-6 green chilies finely chopped
1 onion thinly sliced
4tbsp cottage cheese finely grated
½ cup milk, ½ cup butter
½ cup cooking oil
8-10 raisins, a bunch of coriander leaves finely chopped, few mints leaves finely chopped and salt to taste.
PREPARATION
Knead aata and Maida with milk and 2tsp oil, make small dove and keep aside.
METHOD
1 Cut chicken into small pieces of equal size, add ginger/garlic paste, black
pepper, and red chilies powder and mix thoroughly.
2 Heat some oil in a pan and cook the chicken till it is tender. Remove it and let this be cooled.
3 Now grind it in a mixer, make a thick paste, take it out and mix now the grated cheese.
4 Heat the butter in a pan and cook the chicken for a while till the cheese has melted. Now add onion, green chilies, coriander leaves, raisins, mint leaves, and salt to taste and thoroughly mix together.
5 Take the dough and fill /stuff with chicken, make a ball and roll it into the round shape like a kachori.
6 Heat oil and fry it to make tasty kachori.
7 Serve hot with raita, aachar etc.
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Lalit Niranjan
24/09/2009
INGREDIENTS
½ kg boneless chicken
½ cup Maida, ½ cup aata
1 tsp red powder, 1 tsp black pepper
1 tsp garam masala, 2 tbsp ginger/garlic paste
4-6 green chilies finely chopped
1 onion thinly sliced
4tbsp cottage cheese finely grated
½ cup milk, ½ cup butter
½ cup cooking oil
8-10 raisins, a bunch of coriander leaves finely chopped, few mints leaves finely chopped and salt to taste.
PREPARATION
Knead aata and Maida with milk and 2tsp oil, make small dove and keep aside.
METHOD
1 Cut chicken into small pieces of equal size, add ginger/garlic paste, black
pepper, and red chilies powder and mix thoroughly.
2 Heat some oil in a pan and cook the chicken till it is tender. Remove it and let this be cooled.
3 Now grind it in a mixer, make a thick paste, take it out and mix now the grated cheese.
4 Heat the butter in a pan and cook the chicken for a while till the cheese has melted. Now add onion, green chilies, coriander leaves, raisins, mint leaves, and salt to taste and thoroughly mix together.
5 Take the dough and fill /stuff with chicken, make a ball and roll it into the round shape like a kachori.
6 Heat oil and fry it to make tasty kachori.
7 Serve hot with raita, aachar etc.
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Lalit Niranjan
24/09/2009
CHICKEN RESHAMI PULAO
CHICKEN RESHAMI PULAO
INGREDIENTS
½ Kg basmati rice (for pulao)
½ kg chicken
2 medium size onions finely chopped, 5-6 garlic flakes (finely chopped), ½” long 8-10 pieces finely cut ginger
1 tsp turmeric, 2 tsp red chilies and 1 tsp coriander powder
1 tsp cumin seed
2- Bay leaf
3-4 green chilies
1 tsp garam masala powder
1 cup bitten curd
A pinch of saffron or food color
Salt to taste
FOR WHOLE GARAM MASALA
6-8 green cardamom
2 black cardamoms
½ tsp mace
1 nutmeg (jaifal)
3-4 tbsp desi ghee or cooking oil
PREPARATION AND METHOD
1 Wash rice and soak for 45 minutes in water
2 Heat a pan, put some water, and add chicken, whole garam masala, 1 finely chopped onion, garlic flakes and ginger. Cook till the chicken is tender.
3 Take another pan, heat oil, add bay leaf and cumin seed, cook] for a while and add rest of the finely chopped onion, cook] till it is brown, now add bitten curd and let it be cocked till the oil separates. Add tendered cocked chicken and fry it. Now add rice and fry it. Add the water that was used for cooking chicken with garam masala as required cook] till rice is done.
4 Garnish with green coriander leaf and serve hot.
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Lalit Niranjan
24/09/2009
INGREDIENTS
½ Kg basmati rice (for pulao)
½ kg chicken
2 medium size onions finely chopped, 5-6 garlic flakes (finely chopped), ½” long 8-10 pieces finely cut ginger
1 tsp turmeric, 2 tsp red chilies and 1 tsp coriander powder
1 tsp cumin seed
2- Bay leaf
3-4 green chilies
1 tsp garam masala powder
1 cup bitten curd
A pinch of saffron or food color
Salt to taste
FOR WHOLE GARAM MASALA
6-8 green cardamom
2 black cardamoms
½ tsp mace
1 nutmeg (jaifal)
3-4 tbsp desi ghee or cooking oil
PREPARATION AND METHOD
1 Wash rice and soak for 45 minutes in water
2 Heat a pan, put some water, and add chicken, whole garam masala, 1 finely chopped onion, garlic flakes and ginger. Cook till the chicken is tender.
3 Take another pan, heat oil, add bay leaf and cumin seed, cook] for a while and add rest of the finely chopped onion, cook] till it is brown, now add bitten curd and let it be cocked till the oil separates. Add tendered cocked chicken and fry it. Now add rice and fry it. Add the water that was used for cooking chicken with garam masala as required cook] till rice is done.
4 Garnish with green coriander leaf and serve hot.
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Lalit Niranjan
24/09/2009
Monday, September 21, 2009
SPICY GOAN PRAWN
SPICY GOAN PRAWN
(It is a very popular Goan dish, the secret of the dish is its ‘special goan masala’, known as Balchao, and it is a dry kind of preparation and very tasty)
INGRDIENTS
1 cup dishelmed prawn
3 tsp Cary fish (dried prawn)
½ tsp turmeric powder, ½ tsp sugar
1 tsp Goan fenny or white rum
1 tsp lemon juice
¼ cup oil
BALCHAOMASALA
1 tsp red chilly powder, 1 tsp Goan vinegar
1 tsp chopped garlic, 1 tsp chopped ginger
1 tsp whole garam masala
Salt and pepper to taste
PREPARATION & METHOD
FOR BALCHAO MASALA
1 Make a fine paste of all the ingredients, add Cary fish, Goan fenny and vinegar, mix well
2 Marinate the prawn with salt and turmeric powder for 45 minutes, keep aside
3 Heat oil in a kadahi, add onion and sauté it, add turmeric powder, marinated prawn and the Balchao masala, cook for a while
4 Add salt, sugar and lemon juice, simmer and cook for 5-10 minutes.
5 Serve hot.
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Lalit Niranjan
21/09/2009
(It is a very popular Goan dish, the secret of the dish is its ‘special goan masala’, known as Balchao, and it is a dry kind of preparation and very tasty)
INGRDIENTS
1 cup dishelmed prawn
3 tsp Cary fish (dried prawn)
½ tsp turmeric powder, ½ tsp sugar
1 tsp Goan fenny or white rum
1 tsp lemon juice
¼ cup oil
BALCHAOMASALA
1 tsp red chilly powder, 1 tsp Goan vinegar
1 tsp chopped garlic, 1 tsp chopped ginger
1 tsp whole garam masala
Salt and pepper to taste
PREPARATION & METHOD
FOR BALCHAO MASALA
1 Make a fine paste of all the ingredients, add Cary fish, Goan fenny and vinegar, mix well
2 Marinate the prawn with salt and turmeric powder for 45 minutes, keep aside
3 Heat oil in a kadahi, add onion and sauté it, add turmeric powder, marinated prawn and the Balchao masala, cook for a while
4 Add salt, sugar and lemon juice, simmer and cook for 5-10 minutes.
5 Serve hot.
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Lalit Niranjan
21/09/2009
PRAWN WITH STEAMED RICE (JHEENGA CHAWAL)
PRAWN WITH STEAMED RICE
(JHEENGA CHAWAL)
INGREDINTS
12 medium size prawns
2 bottle guard leaves or banana leaves
1 tsp mustard paste
1 tsp green chilly paste
2 tsp coconut paste
1 tsp mango pickles oil (Aam ke achar ka tail)
½ tsp turmeric powder
¼ kg steamed (Para Boil) rice
½ tsp black pepper powder
½ tsp red chilly powder
Salt to taste
METHOD
1 Marinate the prawn for ½ hr with salt, turmeric, red chilly and black pepper powder
2 Sprinkle salt over the bottle ground 0r banana leaves, put on an empty plate and leave for ½ hr
3 Now make the paste of the remaining ingredients except rice and leave, add over the prawn and again marinate for ½ hr.
4 Pace the marinated prawn over the leaves and fold it, take steamer put water and add the rice, place the prawn folded in leaves over the rice, steam till rice and prawn is done.
5 Serve hot on the leaves it.
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Lalit Niranjan
21/09/2009
(JHEENGA CHAWAL)
INGREDINTS
12 medium size prawns
2 bottle guard leaves or banana leaves
1 tsp mustard paste
1 tsp green chilly paste
2 tsp coconut paste
1 tsp mango pickles oil (Aam ke achar ka tail)
½ tsp turmeric powder
¼ kg steamed (Para Boil) rice
½ tsp black pepper powder
½ tsp red chilly powder
Salt to taste
METHOD
1 Marinate the prawn for ½ hr with salt, turmeric, red chilly and black pepper powder
2 Sprinkle salt over the bottle ground 0r banana leaves, put on an empty plate and leave for ½ hr
3 Now make the paste of the remaining ingredients except rice and leave, add over the prawn and again marinate for ½ hr.
4 Pace the marinated prawn over the leaves and fold it, take steamer put water and add the rice, place the prawn folded in leaves over the rice, steam till rice and prawn is done.
5 Serve hot on the leaves it.
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Lalit Niranjan
21/09/2009
MUSHROOM PRAWN CURRY (IN WHITE SAUCE)
MUSHROOM PRAWN CURRY
(IN WHITE SAUCE)
INGREDIENTS
½ kg prawn
250 gm mushroom
1 cup butter, 2 tbsp maida, 1 cup milk
2 lemons, 1 tsp black pepper powder
½ tsp paprika powder or red chilly powder
¼ cup oil, Salt to taste
Optional
¼ cup fresh cream, 2 tsp cashew nut paste
TO PREPARE WHITE SAUCE
Heat butter in a pan, add maida and sauté it for a while, pour milk and stir continuously, add a pinch of black pepper powder and salt when the gravy is thick, white sauce is ready
METHOD
1 Marinate the prawn for ½ hr with lemon and salt, wash mushroom and cut into two equal part, marinate for ½ hr with black pepper, paprika powder lemon and salt
2 Now fry the marinated prawn and mushroom separately, add together in the pan and add white sauce, cook for some time till it is done.
3 Add the cashew nut paste and fresh cream, serve hot.
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Lalit Niranjan
21/09/2009
(IN WHITE SAUCE)
INGREDIENTS
½ kg prawn
250 gm mushroom
1 cup butter, 2 tbsp maida, 1 cup milk
2 lemons, 1 tsp black pepper powder
½ tsp paprika powder or red chilly powder
¼ cup oil, Salt to taste
Optional
¼ cup fresh cream, 2 tsp cashew nut paste
TO PREPARE WHITE SAUCE
Heat butter in a pan, add maida and sauté it for a while, pour milk and stir continuously, add a pinch of black pepper powder and salt when the gravy is thick, white sauce is ready
METHOD
1 Marinate the prawn for ½ hr with lemon and salt, wash mushroom and cut into two equal part, marinate for ½ hr with black pepper, paprika powder lemon and salt
2 Now fry the marinated prawn and mushroom separately, add together in the pan and add white sauce, cook for some time till it is done.
3 Add the cashew nut paste and fresh cream, serve hot.
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Lalit Niranjan
21/09/2009
LEHSOONI JHEENGA
LEHSOONI JHEENGA
(GARLIC PRAWN)
INGREDIENTS
8 big size prawns
1 cup yoghurt
1 tsp cashew nut paste
2 tbsp garlic paste
1 tsp black pepper powder
½ tsp green cardamom powder
½ tsp til, 2 tsp garlic fried flake
1 tsp garam masala
1 tbsp lemon juice
1 whisked egg
METHOD
1 Take a bowel, add all ht ingredients including yoghurt except fried garlic, mix thoroughly, marinate for at least 1 hr in the refrigerator.
2 Mount the marinated prawn in a skewer and cook in an oven (250* C) or tandoor or sigadi, take out when it is done and of brown color, add whisked egg and fried garlic and cook in the same manner for a while.
3 Serve hot with coriander chutney, onions etc
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Lalit Niranjan
(GARLIC PRAWN)
INGREDIENTS
8 big size prawns
1 cup yoghurt
1 tsp cashew nut paste
2 tbsp garlic paste
1 tsp black pepper powder
½ tsp green cardamom powder
½ tsp til, 2 tsp garlic fried flake
1 tsp garam masala
1 tbsp lemon juice
1 whisked egg
METHOD
1 Take a bowel, add all ht ingredients including yoghurt except fried garlic, mix thoroughly, marinate for at least 1 hr in the refrigerator.
2 Mount the marinated prawn in a skewer and cook in an oven (250* C) or tandoor or sigadi, take out when it is done and of brown color, add whisked egg and fried garlic and cook in the same manner for a while.
3 Serve hot with coriander chutney, onions etc
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Lalit Niranjan
EGG - PRAWNS (IN SOUTH INDIAN STYLE)
EGG - PRAWNS (IN SOUTH INDIAN STYLE)
INGREDIENTS
½ kg prawn,
1 fresh coconut, ½ cup coconut milk
1 large onion, 4-6 garlic flakes (finely chopped)
1x 2” ginger, (finely sliced)
2 tsp black pepper powder
1 tsp turmeric, red chilly, dahlia powder
2 bay leaves, 6-8 curry leaves
¼ cup tomato puree
½ tsp black mustard seed, ½ tsp fenugreek seed
1 tsp chickpea flour or corn flour
6 boiled eggs
¼ cup oil
PREPARATION
Peel the coconut, make it in two equal parts, Grate the half coconut, grind with coconut milk and make a smooth paste, grate the other half too and keep aside
METHOD
1 Heat the oil in a kadahi, add bay leaves, curry leaves, fenugreek seed and garlic and sauté it, add onion and fry it, add the sliced ginger in to it and cook for a while.
2 Now add red chilly powder, turmeric powder, dhania powder, cook for 2 minutes, add tomato puree, cook for few minutes, and add boiled water to make thick gravy, cook for a while.
3 Add prawns and simmer it, add black pepper powder, stir it thoroughly, take out small part of the gravy and mix with the remaining grated coconut and chick pea flour or corn flour, grind and make paste of it, pour the same paste to the gravy again and cook till it is done
4 Shell the eggs, cut into halves length wise, take the coconut sauce from the liquidizer, add to the kadahi, and combine well by stirring gently.
5 Arrange the eggs in a serving dish pour the prawn curry over it and serve hot.
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Lalit Niranjan
INGREDIENTS
½ kg prawn,
1 fresh coconut, ½ cup coconut milk
1 large onion, 4-6 garlic flakes (finely chopped)
1x 2” ginger, (finely sliced)
2 tsp black pepper powder
1 tsp turmeric, red chilly, dahlia powder
2 bay leaves, 6-8 curry leaves
¼ cup tomato puree
½ tsp black mustard seed, ½ tsp fenugreek seed
1 tsp chickpea flour or corn flour
6 boiled eggs
¼ cup oil
PREPARATION
Peel the coconut, make it in two equal parts, Grate the half coconut, grind with coconut milk and make a smooth paste, grate the other half too and keep aside
METHOD
1 Heat the oil in a kadahi, add bay leaves, curry leaves, fenugreek seed and garlic and sauté it, add onion and fry it, add the sliced ginger in to it and cook for a while.
2 Now add red chilly powder, turmeric powder, dhania powder, cook for 2 minutes, add tomato puree, cook for few minutes, and add boiled water to make thick gravy, cook for a while.
3 Add prawns and simmer it, add black pepper powder, stir it thoroughly, take out small part of the gravy and mix with the remaining grated coconut and chick pea flour or corn flour, grind and make paste of it, pour the same paste to the gravy again and cook till it is done
4 Shell the eggs, cut into halves length wise, take the coconut sauce from the liquidizer, add to the kadahi, and combine well by stirring gently.
5 Arrange the eggs in a serving dish pour the prawn curry over it and serve hot.
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Lalit Niranjan
Sunday, September 20, 2009
ABOUT PRAWNS - SHAHI PRWAN CURRY
ABOUT PRAWNS
I do not think that any recipe book is complete without the preparation of prawn now days, therefore it is also essential to know about prawn.
In 302 B.C. Aristotle, the famous Greek philosopher wrote about the enjoyment he received after eating the prawn.
Prince Henry, the famous 15th Century Navigator, liked the prawn so much that he named the country Cameron after the Portuguese word of prawn.
There are approximately 350 breeds of prawns found world wide, the prawn fishing is done at night.
The Bengalis in India are simply crazy for the prawn and so the population from all over the country.
The prawn can be eaten as a snacks as well as full meal.
Try the prawn head stock which has unique and completely different more characteristic flavors for the base of the glace.
Prawn can be cooked in different style and with different ingredients, you prepare in any kind with any recipe, it is the beauty of the Prawn is that always taste wonder.
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Here is a LAZIZ dish of prawn
SHAHI PRWAN CURRY
(PRWAN IN MUGHALI STYLE)
INGREDINTS
½ kg medium size prawn
¼ cup onion paste
1 tsp garlic paste, 1 tsp ginger paste
¼ cup red chilly paste
¼ cup yoghurt, ¼ cup tomato puree
½ tsp black pepper, dhania powder
½ tsp turmeric, red chilly powder2 tsp lemon juice
2 tsp fresh cream
¼ cup mustard oil (Preferred) or any other veg oil
Salt to taste
2 tsp badam (Almond) paste
2 tsp kaju (Cashew Nut) paste
A bunch of coriander leaves
METHOD
1 Wash the prawn, take out the veins and marinate for ½ hr with lemon juice, salt, turmeric, red chilly, and black pepper powder.
2 Heat oil in a kadahi, deep fry the prawn, remove and keep aside.
3 Now add tomato puree and onion paste to the oil and cook for some time, add ginger, garlic paste, dhania powder and cook for few minutes
4 Add yoghurt and red chilly paste and cook till oil separates, add a little water and let it boil, add prawns and cook till it is done till the gravy is of desired consistency, finally add badam and kaju paste, cook for few minutes, remove from the heat and add fresh cream to finish the dish.
5 Garnish with coriander leaves and serve hot with steamed rice.
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Lalit Niranjan
21/09/2009
I do not think that any recipe book is complete without the preparation of prawn now days, therefore it is also essential to know about prawn.
In 302 B.C. Aristotle, the famous Greek philosopher wrote about the enjoyment he received after eating the prawn.
Prince Henry, the famous 15th Century Navigator, liked the prawn so much that he named the country Cameron after the Portuguese word of prawn.
There are approximately 350 breeds of prawns found world wide, the prawn fishing is done at night.
The Bengalis in India are simply crazy for the prawn and so the population from all over the country.
The prawn can be eaten as a snacks as well as full meal.
Try the prawn head stock which has unique and completely different more characteristic flavors for the base of the glace.
Prawn can be cooked in different style and with different ingredients, you prepare in any kind with any recipe, it is the beauty of the Prawn is that always taste wonder.
-------------------------------------------------------------------------
Here is a LAZIZ dish of prawn
SHAHI PRWAN CURRY
(PRWAN IN MUGHALI STYLE)
INGREDINTS
½ kg medium size prawn
¼ cup onion paste
1 tsp garlic paste, 1 tsp ginger paste
¼ cup red chilly paste
¼ cup yoghurt, ¼ cup tomato puree
½ tsp black pepper, dhania powder
½ tsp turmeric, red chilly powder2 tsp lemon juice
2 tsp fresh cream
¼ cup mustard oil (Preferred) or any other veg oil
Salt to taste
2 tsp badam (Almond) paste
2 tsp kaju (Cashew Nut) paste
A bunch of coriander leaves
METHOD
1 Wash the prawn, take out the veins and marinate for ½ hr with lemon juice, salt, turmeric, red chilly, and black pepper powder.
2 Heat oil in a kadahi, deep fry the prawn, remove and keep aside.
3 Now add tomato puree and onion paste to the oil and cook for some time, add ginger, garlic paste, dhania powder and cook for few minutes
4 Add yoghurt and red chilly paste and cook till oil separates, add a little water and let it boil, add prawns and cook till it is done till the gravy is of desired consistency, finally add badam and kaju paste, cook for few minutes, remove from the heat and add fresh cream to finish the dish.
5 Garnish with coriander leaves and serve hot with steamed rice.
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Lalit Niranjan
21/09/2009
VEGIE GARLIC CHICKEN
VEGIE GARLIC CHICKEN
INGREDIENTS
¾ kg chicken
12-15 garlic flakes finely chopped
8-10 green chilies finely chopped
1”x4 pieces of ginger finely chopped
2 tsp black pepper
To marinate
1 tsp Soya sauce, 2-3 tsp vinegar
¼ cup refined oil, ½ tsp ajinomotto salt
Salt to taste
VEGITABLES
¼ cup beans finely cut into pieces
¼ cup carrot finely cut into pieces
1 red shimala mirch (Capsicum), thinly sliced 2 spring onions
2-3 tsp corn flour dissolves in water to make thick gravy
PREPARATION AND METHOD
1 Marinate the chicken with Soya sauce vinegar, ajinomotto and salt for 45 minutes
2 Heat little oil and sauté the vegetables, remove and keep aside
3 Now sauté the garlic, add the chicken and cook till it is tender. Add black pepper, green chilies and ginger, cook for a while, add all the vegetables and cook till it is finally done, add ajinomotto salt and the batter, in which the chicken was marinated, add corn flour solution to it to make thick gravy and cook for few minutes.
4 Serve hot with fried rice.
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Lalit Niranjan
21/09/2009
INGREDIENTS
¾ kg chicken
12-15 garlic flakes finely chopped
8-10 green chilies finely chopped
1”x4 pieces of ginger finely chopped
2 tsp black pepper
To marinate
1 tsp Soya sauce, 2-3 tsp vinegar
¼ cup refined oil, ½ tsp ajinomotto salt
Salt to taste
VEGITABLES
¼ cup beans finely cut into pieces
¼ cup carrot finely cut into pieces
1 red shimala mirch (Capsicum), thinly sliced 2 spring onions
2-3 tsp corn flour dissolves in water to make thick gravy
PREPARATION AND METHOD
1 Marinate the chicken with Soya sauce vinegar, ajinomotto and salt for 45 minutes
2 Heat little oil and sauté the vegetables, remove and keep aside
3 Now sauté the garlic, add the chicken and cook till it is tender. Add black pepper, green chilies and ginger, cook for a while, add all the vegetables and cook till it is finally done, add ajinomotto salt and the batter, in which the chicken was marinated, add corn flour solution to it to make thick gravy and cook for few minutes.
4 Serve hot with fried rice.
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Lalit Niranjan
21/09/2009
TANDOORI CHICKEN
TANDOORI CHICKEN
AMRITSARI (PUNAJABI) STYLE
INGREDIENTS
1 full chicken
For the masala
4 cloves, half a nutmeg, 1” 1 cinnamon sticks
A pinch of dry ginger, 4 pods cardamom
1 tsp cumin seed, ½ tsp carom seed
1 tsp coriander seed
½ tsp black pepper powder, ½ tsp fenugreek seeds
A pinch of red chilly powder
1 tsp garlic paste, 1 tsp papaya paste
1 tsp dengi mirch, 2 drops vinegar
1 tbsp yoghurt, 1 tsp oil, salt to taste
METHOD
1 Grind cloves, cinnamon, cumin seeds, dry ginger, coriander seed, fenugreek seed, carom seed and black pepper together to a fine powder.
2 Now add salt, red chilly powder, dengi mirch, oil, yoghurt, garlic paste, ginger paste, vinegar, papaya paste, and mix well to make a smooth paste.
3 Now clean the chicken, and cut into large pieces, coat the chicken with this masala.
4 Mount the chicken in a skewer, and place it in the Tandoor, keep inside of the tandoor for 2-3 minutes till half done, take it out.
5 Now brush the chicken with oil and cook on a grill till it is done.
6 Sprinkle chat masala, lemon juice on top, garnish with onion and coriander leaves, Serve hot.
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Lalit Niranjan
21/09/2009
AMRITSARI (PUNAJABI) STYLE
INGREDIENTS
1 full chicken
For the masala
4 cloves, half a nutmeg, 1” 1 cinnamon sticks
A pinch of dry ginger, 4 pods cardamom
1 tsp cumin seed, ½ tsp carom seed
1 tsp coriander seed
½ tsp black pepper powder, ½ tsp fenugreek seeds
A pinch of red chilly powder
1 tsp garlic paste, 1 tsp papaya paste
1 tsp dengi mirch, 2 drops vinegar
1 tbsp yoghurt, 1 tsp oil, salt to taste
METHOD
1 Grind cloves, cinnamon, cumin seeds, dry ginger, coriander seed, fenugreek seed, carom seed and black pepper together to a fine powder.
2 Now add salt, red chilly powder, dengi mirch, oil, yoghurt, garlic paste, ginger paste, vinegar, papaya paste, and mix well to make a smooth paste.
3 Now clean the chicken, and cut into large pieces, coat the chicken with this masala.
4 Mount the chicken in a skewer, and place it in the Tandoor, keep inside of the tandoor for 2-3 minutes till half done, take it out.
5 Now brush the chicken with oil and cook on a grill till it is done.
6 Sprinkle chat masala, lemon juice on top, garnish with onion and coriander leaves, Serve hot.
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Lalit Niranjan
21/09/2009
TANDOOR BUTTER CHICKEN
TANDOOR BUTTER CHICKEN
INGREDIENTS
1 kg chicken
2 tsp ginger paste, 2 tsp garlic paste
2 tsp red chilies powder, 1 tsp black pepper, 1 tsp turmeric powder
1 tsp jeera powder
6-8 pieces finely chopped ginger
1 cup tomato purees (Home Made)
½ cup beaten curd, ½ cup butter
¼ cup fresh cream, 2 tbsp lemon juice
½ cup cooking oil
PREPARATION
Marinate the chicken with 1 tsp lemon juice, garlic, ginger paste and black pepper for 45 minutes.
METHOD
1 Tandoor the marinated chicken in an oven or desi Tandoor for better result
2 Heat oil in a kadahi, sauté cumin seed powder, add remaining garlic and ginger paste and fry it, now add tomato puree, red chilly powder and cook for a while till tomato is done.
3 Now add beaten curd and cook till it is half done, now add chicken let it be cooked on low flame till the chicken is soft, add butter and cook for a few minutes.
4 Remove it from the pan, add fresh cream and garnish with coriander leaves.
Serve hot with salad and chutney.
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Lalit Niranjan
21/09/2009
INGREDIENTS
1 kg chicken
2 tsp ginger paste, 2 tsp garlic paste
2 tsp red chilies powder, 1 tsp black pepper, 1 tsp turmeric powder
1 tsp jeera powder
6-8 pieces finely chopped ginger
1 cup tomato purees (Home Made)
½ cup beaten curd, ½ cup butter
¼ cup fresh cream, 2 tbsp lemon juice
½ cup cooking oil
PREPARATION
Marinate the chicken with 1 tsp lemon juice, garlic, ginger paste and black pepper for 45 minutes.
METHOD
1 Tandoor the marinated chicken in an oven or desi Tandoor for better result
2 Heat oil in a kadahi, sauté cumin seed powder, add remaining garlic and ginger paste and fry it, now add tomato puree, red chilly powder and cook for a while till tomato is done.
3 Now add beaten curd and cook till it is half done, now add chicken let it be cooked on low flame till the chicken is soft, add butter and cook for a few minutes.
4 Remove it from the pan, add fresh cream and garnish with coriander leaves.
Serve hot with salad and chutney.
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Lalit Niranjan
21/09/2009
SPICY CHICKEN CURRY RICE
SPICY CHICKEN CURRY RICE
INGREDIENTS
¾ kg chicken
1 onion finely chopped
¼ cup tomato puree
6-8 garlic flakes finely chopped
6-8 green chilies finely chopped
1”x4-5 piece ginger finely chopped
6-8 whole red chilies, 6-8 green chilly
6-8 garlic flakes, 1 tsp dhania powder
1 tsp dengi (kashmiri) mirch
2 tbsp lemon juice, ½ cup curd
1 tsp black pepper, 2-3 bay leaves
½ cup cooking oil/desi ghee
Salt to taste
PREPARATION
Marinate the chicken for 45 minutes with curd, lemon juice, black pepper and salt.
Make smooth paste of all the ingredients except onion and tomato puree, half of the garlic flakes and dengi mirch, keep the paste aside.
METHOD
1 Heat the cooking oil or ghee in a pan, add bay leaves and chopped garlic, let it splutter, Now add onion and cook for a while till it is tender add the paste, cook on slow flame till the masala is done.
2 Add marinated chicken, cook till the color of the chicken has changed, add tomato puree, dengi mirch and cook till the chicken have been done and the gravy is of desired consistency. It is recommended to keep the gravy not too thick as the recipes served with plain rice gives a wonderful taste.
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Lalit Niranjan
21/09/2009
INGREDIENTS
¾ kg chicken
1 onion finely chopped
¼ cup tomato puree
6-8 garlic flakes finely chopped
6-8 green chilies finely chopped
1”x4-5 piece ginger finely chopped
6-8 whole red chilies, 6-8 green chilly
6-8 garlic flakes, 1 tsp dhania powder
1 tsp dengi (kashmiri) mirch
2 tbsp lemon juice, ½ cup curd
1 tsp black pepper, 2-3 bay leaves
½ cup cooking oil/desi ghee
Salt to taste
PREPARATION
Marinate the chicken for 45 minutes with curd, lemon juice, black pepper and salt.
Make smooth paste of all the ingredients except onion and tomato puree, half of the garlic flakes and dengi mirch, keep the paste aside.
METHOD
1 Heat the cooking oil or ghee in a pan, add bay leaves and chopped garlic, let it splutter, Now add onion and cook for a while till it is tender add the paste, cook on slow flame till the masala is done.
2 Add marinated chicken, cook till the color of the chicken has changed, add tomato puree, dengi mirch and cook till the chicken have been done and the gravy is of desired consistency. It is recommended to keep the gravy not too thick as the recipes served with plain rice gives a wonderful taste.
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PEPPER CHICKEN
PEPPER CHICKEN
INGREDIENTS
½ kg Chicken
6 tsp crushed pepper corns
2 Onions finely chopped
2 Tomato finely chopped
2 tsp lemon juice
½ turmeric powders
3-4 flakes of garlic finely chopped
2-3 Cloves, 2 Bay leaves
1 Cinnamon stick,
2 Cardamom (optional)
1 tsp Ginger garlic paste,
4-6 Green chilly
Salt to taste
¼ cup Oil
METHOD
1 Heat the oil and sauté the onions, when they are tender add the ginger garlic paste, garlic flakes, tomato, turmeric powder and mix well. Add little water till the onions and tomato cook well.
2 Add chicken and water, cook for some time and then add crushed pepper and salt.
3 Stir it well and cook till the chicken is cooked, finally add green chilly and cook till the gravy is of desired consistency
4 Serve hot
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INGREDIENTS
½ kg Chicken
6 tsp crushed pepper corns
2 Onions finely chopped
2 Tomato finely chopped
2 tsp lemon juice
½ turmeric powders
3-4 flakes of garlic finely chopped
2-3 Cloves, 2 Bay leaves
1 Cinnamon stick,
2 Cardamom (optional)
1 tsp Ginger garlic paste,
4-6 Green chilly
Salt to taste
¼ cup Oil
METHOD
1 Heat the oil and sauté the onions, when they are tender add the ginger garlic paste, garlic flakes, tomato, turmeric powder and mix well. Add little water till the onions and tomato cook well.
2 Add chicken and water, cook for some time and then add crushed pepper and salt.
3 Stir it well and cook till the chicken is cooked, finally add green chilly and cook till the gravy is of desired consistency
4 Serve hot
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21/09/2009
MUSHROOM EGG CURRY
MUSHROOM EGG CURRY
INGREDIENTS
1 dozen eggs
½ cup tomato puree
¼ cup beaten curd
1 medium size onion,
1 tbsp red chilly paste
3-4 garlic flakes,
½ tsp garam masala powder
1 tsp ginger paste
1 tsp garlic paste
1 tsp black pepper,
1 tsp red chilly powder
¼ cup fresh cream
¼ cup oil, 2 tbsp butter/desi ghee
METHOD
1 Boil the eggs in water with salt. Peel the skin, heat some oil in a pan, deep fry the eggs, remove it from pan, let it cool, now make silt on eggs with a sharp knife and keep aside
2 Cut the mushroom in to half, shallow fry in the same oil and keep aside,
3 Now add some more oil if needed, put garlic flakes and sauté it, add tomato purr and onion paste, and cook till the oil separate. Now add beaten curd, red chilies paste, ginger/garlic paste and cook for a while, add dhania powder, black pepper, and garam masala and cook for 2-3 minutes on slow flame.
4 Add some water and bring it to boil, add fried eggs and mushroom, cook on simmer till the gravy is of desired consistency, now add fresh cream and cook for 2 minutes. Cashew nut paste can also be added to make mughali and shahi dish.
5 Serve hot with Nan, or roti, and salad.
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INGREDIENTS
1 dozen eggs
½ cup tomato puree
¼ cup beaten curd
1 medium size onion,
1 tbsp red chilly paste
3-4 garlic flakes,
½ tsp garam masala powder
1 tsp ginger paste
1 tsp garlic paste
1 tsp black pepper,
1 tsp red chilly powder
¼ cup fresh cream
¼ cup oil, 2 tbsp butter/desi ghee
METHOD
1 Boil the eggs in water with salt. Peel the skin, heat some oil in a pan, deep fry the eggs, remove it from pan, let it cool, now make silt on eggs with a sharp knife and keep aside
2 Cut the mushroom in to half, shallow fry in the same oil and keep aside,
3 Now add some more oil if needed, put garlic flakes and sauté it, add tomato purr and onion paste, and cook till the oil separate. Now add beaten curd, red chilies paste, ginger/garlic paste and cook for a while, add dhania powder, black pepper, and garam masala and cook for 2-3 minutes on slow flame.
4 Add some water and bring it to boil, add fried eggs and mushroom, cook on simmer till the gravy is of desired consistency, now add fresh cream and cook for 2 minutes. Cashew nut paste can also be added to make mughali and shahi dish.
5 Serve hot with Nan, or roti, and salad.
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21/09/2009
MUSHROOM MURGH MAKHANI
MUSHROOM MURGH MAKHANI
(In Indianite Italian Style)
INGREDIANTS
250 gm mushrooms
½ kg chicken, 1 cup tomato purée, 1 onion sliced thinly
1 tbsp garlic/ginger paste, 2 tbsp red chili paste
1 tsp roasted dhania powder
1” long 7-8 piece ginger thinly sliced
4-6 garlic flakes
2 tsp hot red chili sauce
1 tsp tomato ketchup
½ cup grated cheese, ½ cup macaroni
½ cup cooking oil, 1 cup butter
A bunch of coriander leaves finely chopped
PREPARATION
Boil the macaroni and keep aside. Cut the chicken into small pieces, melt the butter and rub on chicken, keep aside for 20 minutes.
Wash and cut the mushroom in equal size and sauté it in a pan, keep aside.
METHOD
1 Now heat the butter with 2 tsp cooking oil, add the chicken and let it be cocked on simmer for 10-15 minutes.
2 In another pan, heat remaining butter with 2 tsp oil, add garlic flakes finely chopped and sauté it, add onion and cook till golden brown, now add tomato purée and cook till oil start separating.
3 Add red chili paste, dhania powder ginger, and salt to taste, cook till it is done, and add some water if required.
4 Add chicken, mushroom and sauces, cook on simmer till the gravy is thick and chicken is finally done
5 Garnish with green coriander leaves and macaroni, serve hot with Nan, roti or parantha.
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(In Indianite Italian Style)
INGREDIANTS
250 gm mushrooms
½ kg chicken, 1 cup tomato purée, 1 onion sliced thinly
1 tbsp garlic/ginger paste, 2 tbsp red chili paste
1 tsp roasted dhania powder
1” long 7-8 piece ginger thinly sliced
4-6 garlic flakes
2 tsp hot red chili sauce
1 tsp tomato ketchup
½ cup grated cheese, ½ cup macaroni
½ cup cooking oil, 1 cup butter
A bunch of coriander leaves finely chopped
PREPARATION
Boil the macaroni and keep aside. Cut the chicken into small pieces, melt the butter and rub on chicken, keep aside for 20 minutes.
Wash and cut the mushroom in equal size and sauté it in a pan, keep aside.
METHOD
1 Now heat the butter with 2 tsp cooking oil, add the chicken and let it be cocked on simmer for 10-15 minutes.
2 In another pan, heat remaining butter with 2 tsp oil, add garlic flakes finely chopped and sauté it, add onion and cook till golden brown, now add tomato purée and cook till oil start separating.
3 Add red chili paste, dhania powder ginger, and salt to taste, cook till it is done, and add some water if required.
4 Add chicken, mushroom and sauces, cook on simmer till the gravy is thick and chicken is finally done
5 Garnish with green coriander leaves and macaroni, serve hot with Nan, roti or parantha.
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Introduction
With India becoming Global, the food culture in India especially in urban India has changed a lot, making ways for different kind of food from all over the world, such as Chinese, Italian Mexican, Thai and other Countries as well.
This book is an attempt to bring all kind of FLAVOURS and AROMA of all such food into your kitchen with easily available ingredients and step by step simple instruction.
This book is an attempt to bring all kind of FLAVOURS and AROMA of all such food into your kitchen with easily available ingredients and step by step simple instruction.
MURGH HANDI LAZZIZ (LUKHNAWI STYLE)
MURGH HANDI LAZZIZ (LUKHNAWI STYLE)
INGREDIENTS
¾ kg bone less chicken
2-3 medium size onions finely chopped
8-10 garlic flakes, 1”x2 pc ginger
6-8 whole red chilies, 6-8 black pepper corn
2 tsp red chilly powder, 1 tsp turmeric powder
1 tsp whole dhania seed, 1 tsp zeera (cumin) seed
1 tsp each of garlic/ginger paste
2 tsp black pepper
¼ cup curd
3 tbsp desi ghee or ½ cup cooking oil
PREPARATION & METHOD
1 Wash the chicken, make cut with small knife and marinate for 45 minutes with surd, red chilly powder, black pepper and garlic/ginger paste.
2 Heat oil in a pan, deep fry the onions, remove and keep aside.
3 Mix ginger, garlic, whole red chilies, dhania seed, and cumin seed together, grind and make smooth paste of it.
heat oil or desi ghee in a Handi, sauté the chicken, add the paste and cook for some time on slow flame, now add the marinated mixture and cook till the gravy is towards thick, add the fried onions and cook till is finally done.
Keep the gravy thick or of desired consistency.
4 Serve hot with Roti, Nan, Paratha or Rice.
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INGREDIENTS
¾ kg bone less chicken
2-3 medium size onions finely chopped
8-10 garlic flakes, 1”x2 pc ginger
6-8 whole red chilies, 6-8 black pepper corn
2 tsp red chilly powder, 1 tsp turmeric powder
1 tsp whole dhania seed, 1 tsp zeera (cumin) seed
1 tsp each of garlic/ginger paste
2 tsp black pepper
¼ cup curd
3 tbsp desi ghee or ½ cup cooking oil
PREPARATION & METHOD
1 Wash the chicken, make cut with small knife and marinate for 45 minutes with surd, red chilly powder, black pepper and garlic/ginger paste.
2 Heat oil in a pan, deep fry the onions, remove and keep aside.
3 Mix ginger, garlic, whole red chilies, dhania seed, and cumin seed together, grind and make smooth paste of it.
heat oil or desi ghee in a Handi, sauté the chicken, add the paste and cook for some time on slow flame, now add the marinated mixture and cook till the gravy is towards thick, add the fried onions and cook till is finally done.
Keep the gravy thick or of desired consistency.
4 Serve hot with Roti, Nan, Paratha or Rice.
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MURGH BADAMI
MURGH BADAMI
(PUNJABI STYLE)
INGREDIENTS
¾ kg chicken cut into pieces
50 gm badam (Almonds)
¼ cup milk
1 tsp saffron, ½ nutmeg
2 onion slice finely
1 tsp cumin seed and turmeric powder
1 tsp black pepper
¼ cup oil, 2 tbsp desi ghee
Salt to taste.
PREPARATION
Keep badam in hot water for some time, peel the skin, and make a smooth paste with some of the milk. Now mix the saffron with remaining milk and add to the paste.
METHOD
1 Heat oil in a pan, deep fry onions, remove and keep aside on tissue paper to absorb the extra oil.
2 Now heat the ghee in a pan add chicken and cook on slow flame till the color is of the chicken has changed and it is light brown, add remaining masalas and cook till oil separates, add badam paste and simmer till the gravy is of desired thickness
3 Garnish with the fried onion, serve hot with Nan, or Roti.
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(PUNJABI STYLE)
INGREDIENTS
¾ kg chicken cut into pieces
50 gm badam (Almonds)
¼ cup milk
1 tsp saffron, ½ nutmeg
2 onion slice finely
1 tsp cumin seed and turmeric powder
1 tsp black pepper
¼ cup oil, 2 tbsp desi ghee
Salt to taste.
PREPARATION
Keep badam in hot water for some time, peel the skin, and make a smooth paste with some of the milk. Now mix the saffron with remaining milk and add to the paste.
METHOD
1 Heat oil in a pan, deep fry onions, remove and keep aside on tissue paper to absorb the extra oil.
2 Now heat the ghee in a pan add chicken and cook on slow flame till the color is of the chicken has changed and it is light brown, add remaining masalas and cook till oil separates, add badam paste and simmer till the gravy is of desired thickness
3 Garnish with the fried onion, serve hot with Nan, or Roti.
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MURGH MAKHANI (PUNJABI STYLE)
MURGH MAKHANI (PUNJABI STYLE)
INGREDIENTS
½ kg chicken
½ cup tomato puree
2 onions finely chopped
1 tsp garlic paste, 1 tsp ginger paste
2 tbsp red chilies paste, 2-3 bay leaves
1”x1 long cinnamon stick
8-10 black pepper corns
1 tsp red chilly powder
½ cup oil, ½ cup butter
TO GARNISH
A bunch of coriander leaves,
½”x 6-8 pieces long ginger thinly diced
PREPARATION
Heat some oil in a pan; cook chicken till it is tender, keep aside.
Roast bay leaves, pepper corn, cinnamon stick in pan, now
Grind onions, bay leaves, ginger/garlic paste, and roasted masala to make a smooth paste
METHOD
1 Now heat the oil, add grinded paste and cook for some time till oil start separating, add tomato puree and cook for a while.
2 Add chicken and cook on slow flame for some time till chicken is done, and gravy is thick, add butter, cook for 2-3 minutes.
3 Garnish with coriander leaves and ginger, serve hot with Nan, or Roti.
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INGREDIENTS
½ kg chicken
½ cup tomato puree
2 onions finely chopped
1 tsp garlic paste, 1 tsp ginger paste
2 tbsp red chilies paste, 2-3 bay leaves
1”x1 long cinnamon stick
8-10 black pepper corns
1 tsp red chilly powder
½ cup oil, ½ cup butter
TO GARNISH
A bunch of coriander leaves,
½”x 6-8 pieces long ginger thinly diced
PREPARATION
Heat some oil in a pan; cook chicken till it is tender, keep aside.
Roast bay leaves, pepper corn, cinnamon stick in pan, now
Grind onions, bay leaves, ginger/garlic paste, and roasted masala to make a smooth paste
METHOD
1 Now heat the oil, add grinded paste and cook for some time till oil start separating, add tomato puree and cook for a while.
2 Add chicken and cook on slow flame for some time till chicken is done, and gravy is thick, add butter, cook for 2-3 minutes.
3 Garnish with coriander leaves and ginger, serve hot with Nan, or Roti.
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DHANIA CHICKEN
DHANIA CHICKEN
INGREDIENTS
½ kg chicken
4tsp whole dhania roasted seeds
8-10 garlic cloves
½ cup bitten curd
¼ cup butter
4-6 green cardamoms
4 cloves
4-6 green chilies
1 tsp whole toasted cumin seed
1” long cinnamon stick
2 bunch of coriander leaves finely chopped
METHOD
1 Mix coriander leaves, garlic flakes, and green chilies together, grind and make thick paste, mix this into curd and salt to taste, keep aside.
2 Add chicken to the mixture and marinate for 45 minutes.
3 Heat butter, add cloves, cinnamon, cumin and coriander seeds, sauté, add chicken and cook on simmer till the chicken is done and gravy is thick in consistency.
4 Serve hot with Nan, roti and paratha as desired.
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INGREDIENTS
½ kg chicken
4tsp whole dhania roasted seeds
8-10 garlic cloves
½ cup bitten curd
¼ cup butter
4-6 green cardamoms
4 cloves
4-6 green chilies
1 tsp whole toasted cumin seed
1” long cinnamon stick
2 bunch of coriander leaves finely chopped
METHOD
1 Mix coriander leaves, garlic flakes, and green chilies together, grind and make thick paste, mix this into curd and salt to taste, keep aside.
2 Add chicken to the mixture and marinate for 45 minutes.
3 Heat butter, add cloves, cinnamon, cumin and coriander seeds, sauté, add chicken and cook on simmer till the chicken is done and gravy is thick in consistency.
4 Serve hot with Nan, roti and paratha as desired.
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CHILLI CHICKEN
CHILLI CHICKEN
INGREDIENTS
1 whole chicken (Boneless cut into small cubes)
1 tbsp tomato sauce,
1 tbsp chili sauce,
2 tbsp Soya sauce,
2 tbsp vinegar
6 green chilies
4 big onions (chopped),
1 tbsp corn flour,
2 eggs, ¼ cup cooking oil
1 tsp ajinamoto salt, Salt to taste
METHOD & PREPARATION
1 Wash the chicken, marinate for 1 hr with Soya sauce, vinegar, tomato sauce, chili sauce and salt, beaten the eggs ½ tbsp corn flour.
2 Heat oil in a pan and fry the chicken pieces. Remove and Keep aside, fry the green chilies and chopped onion till light brown, pour the excess liquid stored earlier. Stir continuously.
3 Now add the chicken pieces, the rest of the sauces and a pinch of salt. Mix the ½ tablespoon corn flour with a little of water and add to the pan. Mix the ajinamoto salt, cook till the gravy is of desired consistency
4 Serve hot with steamed rice.
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INGREDIENTS
1 whole chicken (Boneless cut into small cubes)
1 tbsp tomato sauce,
1 tbsp chili sauce,
2 tbsp Soya sauce,
2 tbsp vinegar
6 green chilies
4 big onions (chopped),
1 tbsp corn flour,
2 eggs, ¼ cup cooking oil
1 tsp ajinamoto salt, Salt to taste
METHOD & PREPARATION
1 Wash the chicken, marinate for 1 hr with Soya sauce, vinegar, tomato sauce, chili sauce and salt, beaten the eggs ½ tbsp corn flour.
2 Heat oil in a pan and fry the chicken pieces. Remove and Keep aside, fry the green chilies and chopped onion till light brown, pour the excess liquid stored earlier. Stir continuously.
3 Now add the chicken pieces, the rest of the sauces and a pinch of salt. Mix the ½ tablespoon corn flour with a little of water and add to the pan. Mix the ajinamoto salt, cook till the gravy is of desired consistency
4 Serve hot with steamed rice.
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21/09/2009
CHICKEN – MUSHROOM (IN WHITE SAUCE
CHICKEN – MUSHROOM (IN WHITE SAUCE)
INGREDIENTS
½ kg boneless chicken
1 cup butter
250 gm mushroom cut in two equal part
2-3 tsp maida
2 tbsp lemon juice
2 tsp black pepper
1 tsp papparica powder
¼ cup oil
¼ - ½ cup milk
A bunch of coriander leaves finely chopped.
Salt to taste
PREPARATION
Wash the chicken make cut with a sharp knife, rub lemon juice, black pepper and salt, marinate for 3-4 hrs.
White Sauce: To prepare white sauce, heat butter with 1 tsp oil, fry the maida, add milk, stir continuously and cook till the gravy of the white sauce is thick.
METHOD
1 Heat oil in a pan, sauté marinated chicken on slow flame till light golden brown, remove and keep aside.
2 Sauté the mushroom in the pan and keep aside.
3 Now heat the pan, add white sauce, add mushroom and chicken and cook for some time till the chicken and mushroom is tender and soft, consistency of the gravy is achieved.
4 Garnish with coriander leaves and serve hot with Nan, Parantha or Roti.
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INGREDIENTS
½ kg boneless chicken
1 cup butter
250 gm mushroom cut in two equal part
2-3 tsp maida
2 tbsp lemon juice
2 tsp black pepper
1 tsp papparica powder
¼ cup oil
¼ - ½ cup milk
A bunch of coriander leaves finely chopped.
Salt to taste
PREPARATION
Wash the chicken make cut with a sharp knife, rub lemon juice, black pepper and salt, marinate for 3-4 hrs.
White Sauce: To prepare white sauce, heat butter with 1 tsp oil, fry the maida, add milk, stir continuously and cook till the gravy of the white sauce is thick.
METHOD
1 Heat oil in a pan, sauté marinated chicken on slow flame till light golden brown, remove and keep aside.
2 Sauté the mushroom in the pan and keep aside.
3 Now heat the pan, add white sauce, add mushroom and chicken and cook for some time till the chicken and mushroom is tender and soft, consistency of the gravy is achieved.
4 Garnish with coriander leaves and serve hot with Nan, Parantha or Roti.
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CHICKEN KORAMA
INGREDIENTS
½ kg chicken
¾ cup beaten curd ,
½ cup onions {grinded}
2tbsp ginger/garlic paste, 2tbsp red chilies paste
2tbsp cooking oil/desi ghee:
FOR GARAM MASALA
(Crush the following masala Together)
1tsp black pepper:
1tsp green cardamom, 1tsp black cardamom
½ tsp cinnamon, 1tsp cumin seed
A pinch of mace {javitri}, Salt to taste
FOR MARINARTION
Crushed garam masala
Ginger/garlic paste
Lemon juice
FOR GARNISHING: coriander leaf (finely chopped), fresh cream, {optional: cash nut, almonds thinly sliced}
METHOD
1 Make small pieces and marinate the chicken with garam masala, ginger/garlic paste, and lemon juice for 3 to 4 hrs
2 Heat oil in a pan and deep fry onion till deep brown, remove and keep a side
Now cook the marinated chicken till it get tender and softens. Add a little bit of water as required
3 Add all the masala, garam masala and fried onion and cook for some time till the oil separate.
4 Now add beaten curd and cook on sim burner till this is completely cocked. Keep the gravy thick.
5 Garnish with coriander leaf and fresh cream, serve hot with Roti, Nan, parantha.
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21/09/2009
INGREDIENTS
½ kg chicken
¾ cup beaten curd ,
½ cup onions {grinded}
2tbsp ginger/garlic paste, 2tbsp red chilies paste
2tbsp cooking oil/desi ghee:
FOR GARAM MASALA
(Crush the following masala Together)
1tsp black pepper:
1tsp green cardamom, 1tsp black cardamom
½ tsp cinnamon, 1tsp cumin seed
A pinch of mace {javitri}, Salt to taste
FOR MARINARTION
Crushed garam masala
Ginger/garlic paste
Lemon juice
FOR GARNISHING: coriander leaf (finely chopped), fresh cream, {optional: cash nut, almonds thinly sliced}
METHOD
1 Make small pieces and marinate the chicken with garam masala, ginger/garlic paste, and lemon juice for 3 to 4 hrs
2 Heat oil in a pan and deep fry onion till deep brown, remove and keep a side
Now cook the marinated chicken till it get tender and softens. Add a little bit of water as required
3 Add all the masala, garam masala and fried onion and cook for some time till the oil separate.
4 Now add beaten curd and cook on sim burner till this is completely cocked. Keep the gravy thick.
5 Garnish with coriander leaf and fresh cream, serve hot with Roti, Nan, parantha.
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21/09/2009
BHUNNA CHICKEN
BHUNNA CHICKEN
INGREDIENTS
½ kg boneless chicken
1 medium size onion, 4-6 garlic flakes
2 tomatoes finely chopped
1 tsp turmeric powder, 2 tbsp red chilly powder
½ tsp cinnamon powder, 1 tsp dhania powder
1 tsp pepper corn powder, 2 tsp chat masala
½ tsp cardamom powder, 3-4 cloves
1 tbsp ginger paste
¼ cup beaten curd
2 tsp lemon juice
¼ cup desi ghee
A bunch of coriander leaves finely chopped
Salt to taste
METHOD
1 Cut the bone less chicken into 1/2”x1/2” cubes, marinate for 2-3 hrs with curd, turmeric powder, 1 tbsp red chilly powder, black pepper powder and salt. Take out the chicken and keep the gravy masala aside.
2 Tandoor the chicken in an oven or micro wave till light brown, remove and keep aside
3 Heat desi ghee in a pan or kadahi, add garlic flakes and sauté it, add onion and deep fry it, add tomato and cook for some time, remove from the heat and allow to cool.
4 Add ginger paste and gravy masala of the marinated chicken to mixture prepared in SL 2 and grind it to make thick paste.
5 Put this paste in the pan and re heat the pan, add tandoored chicken, all the remaining masala and cook on simmer till the chicken is done and the gravy is thick.
6 Pour lemon juice and garnish with Coriander leaves, serve hot.
NOTE: Half of the coriander leaves may be added at the time of cooking in stage 5 to make it more delicious.
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21/09/2009
INGREDIENTS
½ kg boneless chicken
1 medium size onion, 4-6 garlic flakes
2 tomatoes finely chopped
1 tsp turmeric powder, 2 tbsp red chilly powder
½ tsp cinnamon powder, 1 tsp dhania powder
1 tsp pepper corn powder, 2 tsp chat masala
½ tsp cardamom powder, 3-4 cloves
1 tbsp ginger paste
¼ cup beaten curd
2 tsp lemon juice
¼ cup desi ghee
A bunch of coriander leaves finely chopped
Salt to taste
METHOD
1 Cut the bone less chicken into 1/2”x1/2” cubes, marinate for 2-3 hrs with curd, turmeric powder, 1 tbsp red chilly powder, black pepper powder and salt. Take out the chicken and keep the gravy masala aside.
2 Tandoor the chicken in an oven or micro wave till light brown, remove and keep aside
3 Heat desi ghee in a pan or kadahi, add garlic flakes and sauté it, add onion and deep fry it, add tomato and cook for some time, remove from the heat and allow to cool.
4 Add ginger paste and gravy masala of the marinated chicken to mixture prepared in SL 2 and grind it to make thick paste.
5 Put this paste in the pan and re heat the pan, add tandoored chicken, all the remaining masala and cook on simmer till the chicken is done and the gravy is thick.
6 Pour lemon juice and garnish with Coriander leaves, serve hot.
NOTE: Half of the coriander leaves may be added at the time of cooking in stage 5 to make it more delicious.
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21/09/2009
Saturday, September 19, 2009
MURGH MUSSALAM (MUGHALAI)
MURGH MUSSALAM (MUGHALAI)
This recipe is a very old traditional Mughali dish, very rich with high calorie value. In Mughal Durbar it was known as one of the SHAHI DISH, cooked with the heart, lot of labor and patience, a must try dish for every one who love to cook and have the fine taste for the delicious food
INGREDIENTS
4 whole dressed chickens
8-10 garlic flakes finely chopped
¼ cup ginger finely sliced
1 cup beaten curd,
1 cup tomato puree
6-8 onions finely sliced
3-4 tbsp desi ghee, ½ cup butter
¼ cup red chilly paste, 1 tsp turmeric powder
6-8 green cardamom pods, 2 black cardamom pods
2 tsp dhania powder, 2 tsp black pepper
1” 2 piece cinnamon, 4-6 cloves,
3-4 bay leaves, 6-8 badam (Almond)
¼ cup raisin, ¼ cup cashew nut paste
2 tsp home made garam masala
2-3 tsp sugar or honey,
4 tbsp lemon juice
6 boiled eggs
Salt to taste
FOR GARNISHING
½ cup coriander leaves finely chopped
2 onions finely sliced
2-3 tomatoes finely sliced length wise
4-6 green chilly silted
PREPARATION
Wash the chicken make long cut with a sharp knife on the body of the chicken, rub lemon juices, black pepper and salt, add beaten curd to the chicken and marinate for 1 hr for broiler chicken and 3-4 hrs for desi chicken. After marinating take out the chicken and keep aside the remaining curd to be used latter.
METHOD
1 Heat desi ghee or oil, sauté and fry the marinated chicken till golden brown, remove it and keep aside.
2 Now in the same pan, sauté the garlic flakes, add bay leaves and onions and fry till golden brown, add the remaining curd and cook for some time on low flame.
3 Add tomato puree, red chilly paste and cook for few minutes, now add dhania powder, cinnamon stick, ginger, black and green cardamom, cook on low flame till the oil start separating. Remove the pan from the flame and let it cool
4 Grind this mixture to make a fine paste and again put this mixture into the pan and cook till the color is reddish brown, add the butter and fresh cream, cook for a while and then remove this mixture from the pan and allow this to cool, add cashew nut and raisins to this mixture for filling the chicken,
5 First fill the half of the lower part of the chicken with this mixture, put one boiled egg per chicken and again add the mixture to fill it completely, tie the chicken with string tightly to prevent the masala from bowing out of the chicken. Repeat the process with all the chickens.
6 Take out big kadahi or patila, put all the chicken or partly as per the capacity of the kadahi, add the remaining mixture and cook for at least 45 minutes for broiler and to one hr for desi chicken on low flame, in the process of cooking turn the chicken in between to prevent it from over cooking or get it burned.
7 Garnish with coriander leaves, finely diced onions, tomato and green chilly
Serve hot with Nan, Roti or Parantha.
This recipe is a very old traditional Mughali dish, very rich with high calorie value. In Mughal Durbar it was known as one of the SHAHI DISH, cooked with the heart, lot of labor and patience, a must try dish for every one who love to cook and have the fine taste for the delicious food
INGREDIENTS
4 whole dressed chickens
8-10 garlic flakes finely chopped
¼ cup ginger finely sliced
1 cup beaten curd,
1 cup tomato puree
6-8 onions finely sliced
3-4 tbsp desi ghee, ½ cup butter
¼ cup red chilly paste, 1 tsp turmeric powder
6-8 green cardamom pods, 2 black cardamom pods
2 tsp dhania powder, 2 tsp black pepper
1” 2 piece cinnamon, 4-6 cloves,
3-4 bay leaves, 6-8 badam (Almond)
¼ cup raisin, ¼ cup cashew nut paste
2 tsp home made garam masala
2-3 tsp sugar or honey,
4 tbsp lemon juice
6 boiled eggs
Salt to taste
FOR GARNISHING
½ cup coriander leaves finely chopped
2 onions finely sliced
2-3 tomatoes finely sliced length wise
4-6 green chilly silted
PREPARATION
Wash the chicken make long cut with a sharp knife on the body of the chicken, rub lemon juices, black pepper and salt, add beaten curd to the chicken and marinate for 1 hr for broiler chicken and 3-4 hrs for desi chicken. After marinating take out the chicken and keep aside the remaining curd to be used latter.
METHOD
1 Heat desi ghee or oil, sauté and fry the marinated chicken till golden brown, remove it and keep aside.
2 Now in the same pan, sauté the garlic flakes, add bay leaves and onions and fry till golden brown, add the remaining curd and cook for some time on low flame.
3 Add tomato puree, red chilly paste and cook for few minutes, now add dhania powder, cinnamon stick, ginger, black and green cardamom, cook on low flame till the oil start separating. Remove the pan from the flame and let it cool
4 Grind this mixture to make a fine paste and again put this mixture into the pan and cook till the color is reddish brown, add the butter and fresh cream, cook for a while and then remove this mixture from the pan and allow this to cool, add cashew nut and raisins to this mixture for filling the chicken,
5 First fill the half of the lower part of the chicken with this mixture, put one boiled egg per chicken and again add the mixture to fill it completely, tie the chicken with string tightly to prevent the masala from bowing out of the chicken. Repeat the process with all the chickens.
6 Take out big kadahi or patila, put all the chicken or partly as per the capacity of the kadahi, add the remaining mixture and cook for at least 45 minutes for broiler and to one hr for desi chicken on low flame, in the process of cooking turn the chicken in between to prevent it from over cooking or get it burned.
7 Garnish with coriander leaves, finely diced onions, tomato and green chilly
Serve hot with Nan, Roti or Parantha.
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