Practical Recipe Point

Chilli Chicken

2011-09-18T23:27:00.000-07:00

Ingredients:

Chiken (boneless)		250 g (breast and leg portion)
Salt		1 tsp
Red chilli powder		1/4 tsp
Corn flour		1 tsp
Egg white		1 egg
Oil		100 g
Mushroom		20 g
Capsicum		30 g
Spring onion		40 g
Ginger		10 g
Garlic		2 cloves

For sauce:

Vinegar		1/2 tsp
Water or chicken stock		3 tsp
Corn flour		1/2 tsp
Salt		1/4 tsp
Sugar		1/4 tsp
Soya sauce		1/4 tsp
Black pepper powder		1/4 tsp
Onion rings		20 g

For garnishing:

Green chillies (small)		6

Method:

Clean chicken and cut into 1" pieces.
Sprinkle salt, red chilli powder and pepper powder.
Mix egg white and corn flour and coat chicken pieces with this.
Heat oil in frying pan and fry chicken for 4 to 5 minutes or till done.
Clean and cuts mushroom, capsicum and cucumber into cubes. Finely chop onion, garlic and ginger.
Reheat the oil and saute' all the vegetables separately, one by one, adding salt to each.
Mix all the ingredients for sauce, heat and chicken and sauted vegetables. Cook for five minutes.
Serve hot garnished with fried green chillies.

Chicken Kabab

2011-09-18T23:12:00.000-07:00

Ingredients:

Chicken (cut into small boneless pieces)		100 g
Ginger juice		1/2 tsp(10 g ginger)
Garlic juice		1/4 tsp(2 cloves)
Salt		1/2 tsp
Black pepper powder		1/8 tsp
Vinegar		1 tsp
Maida		2 tsp
Fat		for frying

For garnishing:

Onion rings		20 g

Method:

Mix 1/4 tsp salt, vinegar, ginger and garlic juice.
Marinate the chicken pieces in this mixture for 12 or 14 hours.
Put maida in a cellophane bag with 1/4 tsp salt and black pepper powder.
Remove the chicken pieces from the marinating mixture, and place in cellophane bag. Shake the bag well so that the chicken pieces are evenly coated with maida.
Heat the fat in a karahi and deep fry the chicken pieces to golden brown colour.
Serve hot garnished with onion rings.

Chicken Curry

2011-09-18T23:05:00.000-07:00

Ingredients:

Chicken		1/4(250 g)
Onion		100 g
Ginger		10 g
Garlic		4 cloves
Tomatoes		100 g
Curd		2 tsp
Salt		1/2 tsp
Haldi		1/4 tsp
Red chilli powder		1/4 tsp
Garam masala		1/4 tsp
Poppy seeds		1/4 tsp
Cumin seeds		1/4 tsp
Poppy seeds		1/4 tsp
Coriander seeds		1/4 tsp
Cloves and pepper corn		2 each
Cinnamon		1/2" piece
Green cardamom		2
Bay leaf		1
Fat		1 tbsp
Coriander leaves		a few

Method:

Clean and wash the chicken and cut into pieces.
Grind ginger, garlic, poppy seeds, cumin seeds, coriander seeds, cloves, pepper corns and cinnamon together to a fine paste.
Grate or grind the onion.
Heat fat a thick bottom pan, add cardamom, bay leaf and onion paste. Fry the onion to golden brown. Add turmeric powder, chilli powder, salt, masala paste, blanched and chopped tomatoes and beaten curd.
Fry till the masala is done and fat separates out.
Add chicken pieces and fry for 5-10 minutes. Add sufficient water to make gravy and cook over slow heat till done and a thick gravy is left.
Serve hot garnished with coriander leaves and garam masala.

Brinjal Bhurta

2011-09-18T22:57:00.000-07:00

Ingredients:

Brinjal (round)		200 g
Onion		50 g
Ginger		5 g
Green chilli		1
Tomato		1
Salt		1/2 tsp
Red chilli powder		1/4 tsp
Garam masala		1/4 tsp
Coriander leaves		few
Fat		1 tbsp

Method:

Roast the brinjal on an open flame or bake in a oven till soft and browned from outside.
Peel and mash well.
Chop onion. Ginger and green chilli and fry lightly in hot fat.
Add chopped tomatoes and seasoning and mix well.
Add mashed brinjal and mix. Continue to fry till mixture blends and fat separates out.
Serve hot with chopped coriander leaves and garam maslala.

Black Channa Curry

2011-09-18T22:51:00.000-07:00

Ingredients:

Black channa		60 g(120 soaked)
Ginger		1/4" piece
Garlic		2-4 cloves
Onion		50 g
Tomato		100 g
Salt		1 tsp
Red chilli powder		1/4 tsp
Turmeric powder		1/4 tsp
Garam masala		1/4 tsp
Fat		3 tsp
Coriander leaves		few

Method:

Pick and wash the channas. Soak overnight in water. Add about 1¹/2C water and 1/4 t salt and pressure cook in the same water for 30 minutes. (use the water in which channas were soaked).
Grind onion, garlic and ginger to a fine paste.
Blanch and cut the tomatoes into small pieces.
Heat fat in a heavy bottom pan and fry the onion, ginger and garlic paste to golden brown till fat separates.
Add salt, red chilli powder, turmeric powder and tomatoes and fry with the help of little water till the fat separates out.
Drain channas from water and add to masala and fry for few minutes.
Add water (in which channas were boiled) and cook for 10 minutes or until well mixed.
Serve hot sprinkled with garam masala and coriander leaves.

Besan and Spinach Paranthas

2011-09-18T22:45:00.000-07:00

Ingredients:

Wheat flour		100g
Besan (Gram flour)		60 g
Water		enough to make a soft dough
Onion		25 g
Spinach		50 g
Green Chilly		1small
Salt		1/2 tsp
Red chilly powder		1/4 tsp
Dry flour for rolling		a little
Fat		3 tbsp

Method:

Mix atta (wheat flour), besan (gram flour), chopped onion, green chilly, spinach, salt and chilly powder.
Make a soft dough using water and leave it aside for sometime.
Knead the dough again and divide into 4 balls.
Roll each ball into a small round, apply a little ghee, fold it and roll it again using dry flour.
Cook parantha on hot tawa. When one side is slightly cooked, turn it over and cook lightly the other side.
Now apply fat and fry the parantha on both side till it is golden brown.
Serve hot.

Beans Subzi

2011-09-18T22:42:00.000-07:00

Ingredients:

ajwain		1/2 tspn
1-2 green chillies		chopped or slit vertically
1 potato		cubed or medium sliced (optional)
green beans		3 cups chopped
2-3 curry leaves		2 large
mustard seeds		1/4 tspn
jeera (cumin seeds)		1 tspn
turmeric		1/4 tspn
Sugar		A pinch
Salt to taste

Method:

In some oil, put a tempering of mustard seeds. As they start spluttering, add the curry leaves and jeera and saute.
Add the ajwain and saute a bit.
Add the turmeric, sugar, beans, potato and salt.
Cover and cook for about 8-10 mins.
When cooked, the beans should have a crunch but not undercooked either.

Baked Vegetables with Spinach

2011-09-18T22:37:00.000-07:00

Ingredients:


For spinach base:

Spinach		200 g
Onion (sliced)		25 g
Green chili (chopped)		1/2
Corn flour		1/4 tsp
Fresh cream		10 ml
Salt		1/4 tsp
Pepper		1/8 tsp
Fat		1 tsp

For vegetables:

Peas		100 g (unshelled)
Carrots		50 g
Beans		50 g
Potato		50 g
Cauliflower		50 g
Butter		1 tbsp
Milk		200 ml
Cornflour		2 tbsp
Cheese (grated)		15 g
Salt		1/2 tsp
Pepper		1/4

For baking:

Cheese (grated)		10 g
Tomato (sliced)		50 g

Method:

Wash and chop spinach.
Cook till soft and dry, grind it to a paste.
Heat fat, fry onions, flour and green chilli for a little while (avoid browning of onion).
Add ground spinach, cream, salt and pepper. Cook for a minute and remove.

For vegetables

Shell the peas, cut cauliflower, beans and carrots into small pieces.
Steam the vegetables till tender.
Boil and cut potatoes into cubes.
Prepare white sauce (as given in baked vegetables) using butter,
Corn flour and milk.
Add salt, black pepper and mix in grated cheese.
Mix the vegetables with the sauce.

For baking

Spread the spinach in a greased baking dish and put the vegetables mixture on it.
Sprinkle grated cheese on top and arrange tomato slices. Bake in a hot oven at 4500F for about 20 minutes.

Baked Vegetables

2011-09-16T00:36:00.000-07:00

Ingredients:

Peas (unshelled)		100 g
Beans		50 g
Carrots		50 g
Cauliflower		50 g
Potato		50 g
Milk		200 ml
Corn flour		2 tbsp
Butter		1 tbsp
Salt		1/2 tsp
White pepper		1/4 tsp
Tomato		50 g(for garnishing)
Processed cheese		25 g

Method:

Shell peas, cut cauliflower, beans and carrots into pieces.
Steam the vegetables till tender.
Boil potato, peel and cut into pieces.
To prepare white sauce, heat butter in a pan, add corn flour and fry lightly on slow fire. Remove from fire. Add milk gradually with constant stirring. Cook with constant stirring till thick. Add seasonings and half of the grated cheese.
Mix well the vegetables with the prepared sauce. Put the mixture in a over proof dish. Arrange tomato slices on top and sprinkle the left over grated cheese.
Bake in moderate over till golden brown on top (approx. half an hour).

Baked Potato

2011-09-16T00:27:00.000-07:00

Ingredients:

Potato		200 g(2 large)
Butter		20 g
Cheese		30 g
Milk		4 tbsp
Fresh cream		10 ml
Salt		1 tsp
Pepper		1/4 tsp
Mustard powder		1/8 tsp

Method:

Wash and boil potato, taking care that the skin does not rupture.
Cool under water and ten for at lest 1/2 hour in refrigerator.
Cut potato lengthwise (do not remove skin).
Scoop out the potatoes from skin. Mash and add butter, milk and seasoning. Cream well with wooden spoon.
Fill this mixture back into the potato skin.
Top with grated cheese and bake or grill till cheese melts and turns golden brown.

Baked Brinjal in Tomato Sauce

2011-09-16T00:21:00.000-07:00

Ingredients:

Brinjal		1 medium (250 g)
Fat		2 tsp
Salt		1/4 tsp

For tomato sauce:

Tomatoes		500 g
Onion		75 g
Garlic		2 cloves
Salt		1/2 tsp
Red chilli power		1/4 tsp
Ajwain		1/4 tsp

For serving:

Cottage cheese		25 g

Method:

Slice the brinjals.
Heat fat in a non-stick frying pan and spread the brinjal slices over the hot oil.
Sprinkle a little salt, cover and cook till soft.
Chop the tomatoes, onion and garlic. Cook covered till soft.
Blend the mixture in a liquidizer.
Add red chilli powder, ajwain and salt and cook for a few minutes.
Taste and if sour, add a tea spoon of sugar.
In a greased baking dish, make layers of brinjal and tomato sauce.
Cover with crumbled cottage cheese and bake in a hot oven at 4500F for 5 -10 minutes.

Aloo Methi

2011-09-16T00:13:00.000-07:00

Ingredients:

Potato		150 g
Methi		75 g
Ginger		1/2" piece (5g)
Green chilli		1/2
Fat		1 ¹/2 tbsp
Salt		1 tsp
Red chilli powder		1/4 tsp
Garam masala		1/8 tsp

Method:

Wash and peel potatoes and cut them into cubes. Heat 1 tbsp fat and fry potatoes till brown.
Pick and wash methi thoroughly and chop finely.
Chop ginger and green chilli finely or grind them together to a paste.
Heat fat, add ginger and green chilli and stir fry for a minute.
Add chopped methi and saute' for 2-3 minutes. Add seasonings.
Add brown potatoes and saute.
Cover with a lid and reduce the flame.Stir vegetables occasionally and cook till tender.
Serve hot, sprinkled with garam masala.

Aloo Gobhi Sabzi

2011-09-16T00:08:00.001-07:00

Ingredients:

Potatoes		50 g
Cauliflower (Gobhi)		100 g
Ginger		1/2" piece (5g)
Green chili		1/2 (small)
Fat		1 tbsp
Salt		1/2 tsp
Red Chilli powder		1/4 tsp
Haldi powder		1/8 tsp
Garam masala powder		1/4 tsp
Fresh coriander leaves		a few (optional)

Method:

Wash and peel potatoes. Cut into cubes.
Wash and cut cauliflower into flowerlets. Chop green chilli and ginger.
Heat 1 tbsp fat in Karahi. Add the potato cubes and fry till light pink in colour. Remove from karahi
Saute chopped ginger and green chillies in the same oil, add cauliflower and fry for 1-2 minutes. Add seasoning, mix well and cover. Cook on a slow flame.
Cook till cauliflower in half done, stirring occasionally.
Add fried potatoes, cover and cook for few minutes till tender.
Garnish with chopped coriander leaves and garam masala.

Paneer Chilly Dry (No Gravy)

2011-09-16T00:00:00.000-07:00

500gms of paneer
8 to 11 green chillies (cut into small cubepieces)
2.1 tbsp corn flour
3.5 tbsp soya sauce
2.5 tsp freshly ground pepper
2.5 tbsp vinegar
3 tsp garlic and green chilli paste
3 inch piece of ginger finely chopped
250 gms capsicum (cut into square shape)
2 tbsp of chopped garlic
Veg Oil for frying
Salt to taste

Method

Cut paneer into small square chunks.
In a mixing bowl, add square shapped paneer, salt, pepper, soya sauce, vinegar, garlic and green chilli paste and ginger.
Mix it well and keep it to marinate for 30mins.
In a pan add oil, and let it become hot.
Add corn flour to the paneer pieces and mix it well.
Insert the paneer square pieces in the oil and deep fry till they turn golden on both the sides.
Remove paneer pieces from the oil and keep it aside.
In another pan, add 2 tbsp of veg oil and add the chopped garlic. When they turn brown, add slit green chillies and fry.
Add capsicum pieces and toss well.
Add paneer pieces and garnish it with spring onions. Serve hot.

Aaloo Poshto

2011-09-15T23:52:00.000-07:00

Ingredients:

Potatoes peeled and cubed		3 big
Poppy seeds roasted		1 tbsp
Whole dry red chilli		1 ¹/2
Green chilli		1 ¹/2
Turmeric powder		1/4 tsp
Oil		1 ¹/2 tbsp
Water		1 ¹/2 cup
Salt to taste
Finely chopped coriander leaves to garnish

Method:

Grind the roasted poppy seeds along with the green chilli and a few tablespoons of water to a very fine paste. Keep aside. Heat half of the oil in a pan for 1 minute till very hot. Shallow fry the cubed potatoes in batches on medium heat till they are lightly browned. Drain on a paper towel and keep aside.
Now, heat the remaining oil in the same pan. Add the whole dry red chilli and turmeric powder. Fry briefly. To this, add the poppy seed paste and fry again on medium / low heat for 3 minutes till the oil has left the sides of the pan.
Add now the fried potato cubes and mix well. Add water and salt. Stir, cover and keep on low heat for 10 minutes till the potatoes are soft.
Garnish with chopped fresh coriander

Aloo Capsicum Sabzi

2011-09-15T23:45:00.000-07:00

Ingredients:

Potatoes		100 g
Capsicum		100 g
Ginger		1/2" piece (5g)
Green chili		1/2 (small)
Fat		1 tbsp
Salt		1/2 tsp
Red Chilli powder		1/4 tsp
Haldi powder		1/8 tsp
Garam masala powder		1/4 tsp
Fresh coriander leaves		a few (optional)

Method:

Wash and peel potatoes. Cut into cubes.
Wash and cut capsicum. Chop green chilli and ginger.
Heat 1 tbsp fat in Karahi. Add the potato cubes and fry till light pink in colour. Remove from karahi
Saute chopped ginger and green chillies in the same oil, add capsicum and fry for 1-2 minutes. Add seasoning, mix well and cover. Cook on a slow flame.
Cook till capsicum in half done, stirring occasionally.
Add fried potatoes, cover and cook for few minutes till tender.
Garnish with chopped coriander leaves and garam masala.

Aaloo Matar

2011-09-15T23:12:00.000-07:00

Ingredients:

Vegetable oil		1 tbsp
Onions, diced		1
Garlic, minced		2 cloves
Ginger paste		1/2 tsp
Bay leaf		1
Potatoes, chopped		2
Peas		3/4 cups
Water		1/2 tbsp
Red chili		1/2 tsp
Chopped fresh cilantro		1 tbsp
garam masala to taste
Salt and pepper to taste

Method:

In a large skillet over medium high heat, sauté the onion, garlic and ginger for 3 to 5 minutes or until onions are soft.
Add the bay leaf, potatoes and peas and stir to combine. Add the water. Cover and allow to cook at least ten minutes, or until potatoes are almost softened.
Add the garam masala and paprika. Cover and cook another 8 to 10 minutes.
Remove from heat. Stir in the cilantro and add salt and pepper to taste.

Simple Chicken Fry

2011-09-03T00:31:00.000-07:00

Ingredients :

1 kg. chicken;
3 large onions;
2 tbsp. vinegar;
1 tbsp. soya sauce;
1 tsp. chilli powder;
1 tsp. pepper powder;
1/2 tsp. saffron powder;
salt to taste;
2 tbsp. ghee.

Preparation Method

Wash and cut chicken into required pieces, put into a pressure cooker with chilli powder, pepper powder, saffron and salt. Cover the meat with water and cook till dry. When dry add the sauce and mix well till fully blended. Cut onions into fine slices, heat ghee in another vessel and fry the onions till crisp and golden brown. Now add the fried onion to the prepared chicken and mix well. Serve hot with chapattis or bread.