Tasty Indian Cuisine

Dahi Vada( Bhalle ) Recipe

noreply@blogger.com (Unknown) — Sat, 26 Jan 2008 08:53:00 +0000

Ingredients:

For Vadas
1 cup Urad dal (Black gram dal)
1/4 cup Mung dal (Green gram dal)
Salt to taste
Oil for deep frying
2 table spoons Ginger finely diced

For Dahi ( Yoghurt)
5 Cups Dahi
2 Green Chillies finely chopped
10 Curry Leaves
1/2 teaspoon Mustard Seeds
2 tsp Sugar
Salt to taste
1 teaspoon Red Chilli Powder
1 pinch Hing ( Asafoetida)
1 teaspoon Chat Masala

Instructions:

1. Mix and wash both the Dals ( Urad Dal and Mung Dal)
2. Soak them in plenty of water and leave overnight
3. Next morning , discard the water and Grind them to a smoot paste ( you may need to add a bit of water to help grinding)
4. Mix the salt and the finely diced ginger in this batter.

5. make small balls of the batter and deep fry them until golden brown
6. Take them out on some kitchen towels to drain excess oil.
7. Transfer the fried Wadas into water and leave them dipped in water for 5 minutes.
8. Now take the wadas out and squeeze each wada to remove excess water.

9. Now take the yoghurt and light beat it, thin it with water if needed.
10. Add Green chillies in the yoghurt.
11. Add the wadas in the dahi.

12. Take some oil and heat it in a small fry pan, add the mustard seeds and fry till they start crackling.
13. Add the Asafoetida and curry leaves and fry.
14. Pour this mixture of oil on top of the yoghurt.
15. Sprinkle some Chat Masala and Red Chilli powder.

Chicken Masala Balls Recipe

noreply@blogger.com (Unknown) — Sat, 26 Jan 2008 08:50:00 +0000

Ingredients:

1/2 kg boneless chicken pieces, cleaned and washed
1/4 kg onions finely sliced
8-10 fresh green chillis
5-6 dry red chillis (adjust according to your choice)
15-20 garlic flakes
3″ piece ginger chopped
small bunch coriander leaves, chopped
4 tbsps coriander seeds
1 1/2 tbsps cumin seeds
2″ cinnamon stick
3 green cardamoms
5-6 cloves
20 cashewnuts
salt to taste
oil for deep frying

Method:
1. Heat a tbsp of oil in cooking vessel. Add the cumin seeds, coriander seeds, cardamom, cloves, cinnamom, red chillis and cashewnuts and stir for a minute till a nice aroma emanates the whole kitchen. Be careful not to burn the spices. Cool.

2.First grind the roasted ingredients along with ginger, garlic and green chillis to a coarse paste. Next add the chopped raw onions, coriander leaves, chicken and salt and grind further to form a smooth paste like shown in the picture above.

3. Add a tbsp of oil to the ground mixture and mix thoroughly before shaping into small lemon sized balls.

4. Heat oil for deep frying. Once its piping hot, reduce flame to medium and place these balls in the oil and fry them to a crisp, golden brown color.

Serve hot with tomato sauce or green chutney.

Onion Pakoda( Bhajia ) Recipe ( Kande Bhaje )

noreply@blogger.com (Unknown) — Sat, 26 Jan 2008 08:45:00 +0000

Ingredients:

1 cup Chickpea Flour(Besan)
2 tbsp Oil
1 teaspoon Ground Cumin
1 1/2 teaspoon Salt
1-2 each Chopped Green Chillies (Jalapeno)
1/2 cup Water
1 1/2 cup Sliced Onion

Method:

* Mix first set of ingredients well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
* Let batter rest 1/2 hour in a warm place
* Dip onions in batter to coat.
* Deep fry in oil that is heated to 375°.
* Drain on paper towels and serve immediately.

Serve with cilantro or mint chutney

Paneer Pakora Recipe

noreply@blogger.com (Unknown) — Sat, 26 Jan 2008 08:42:00 +0000

Ingredients:

1 cup Chickpea Flour(Besan)
2 tbsp Oil
1 1/2 teaspoon Salt
1/2 teaspoon Red chili powder
1-2 each Chopped Green Chillies (Jalapeno)
1/2 cup Water
250 grams Paneer

Method:

* Mix first set of ingredients well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
* Let batter rest 1/2 hour in a warm place
* Cut the paneer into thick cubes. Sprinkle little salt, chili powder on the cubes
* Deep fry in oil that is heated to 375°.
* Drain on paper towels and serve immediately.

Serve with cilantro or mint chutney

Bhelpuri Recipe

noreply@blogger.com (Unknown) — Sat, 26 Jan 2008 08:35:00 +0000

Ingredients:

1/2 cup Puffed Rice
1/2 cup Sev
1/4 cup Chopped Onion
1/2 cup Dal-mixture
2-3 Chopped green chillies
1/2 cup Tamarind Chutney
2 tbsp Lime Juice
3-4 Boiled and chopped potatoes
1/2 tsp Red Chilli Powder
1/4 tsp Black Salt (also known as Rock Salt)
Salt to taste

Method:

* Mix all the above ingredients well & serve garnished with coriander leaves.

Kachori Recipe

noreply@blogger.com (Unknown) — Sat, 26 Jan 2008 08:32:00 +0000

Ingredients:

Cover
1 1/2 cup Wheat Flour
3 tbsp Oil
Salt to taste
Water to knead dough

Filling
1 cup Yellow Moong Daal washed and soaked for 1/2 hour
1 tsp Garam Masala
1 tsp Red Chili Powder
1/2 tsp Coriander (dhania) Powder
1/2 tsp Crushed coriander seeds
1/2 tsp Fennel seeds
1/2 tsp Cumin Seeds
1/2 tsp Mustard Seeds
1 tbsp Chopped Coriander Leaves
2 tbsp Salt
2-3 pinches Asafoetida
1 tbsp Oil
Oil to deep fry
1 tbsp Plain flour for patching

Method:

-For Cover

* Mix flour, salt and oil, knead into soft pliable dough.
* Keep aside for 30 minutes.

-For Filling

o Put plenty of water to boil and add dal.
o Boil dal for 5 minutes, drain.
o Cool a little. Heat oil in a heavy pan.
o Add all seeds whole and crushed allow to splutter.
o Add asafoetida, mix. Add all other ingredients.
o Mix well. Do not smash the dal fully but enough to make the mixture hold well.
o Remove from fire, cool.
o Divide into 15 portions.
o Shape into balls with greased palms.
o Keep aside.

-Mixing Dough and Filling

o Make a paste with water, of flour for patching. Keep aside.
o Take a pingpong ball sized portion of dough.
o Knead into round. Roll into 4" diam. round.
o Place one ball of filling at centre.
o Pick up round and wrap ball into it like a pouch.
o Break off excess dough carefully. Do not allow cover to tear.
o Press the ball with palm, making it flattish and round.
o Repeat for 4-5 kachories.
o Deep fry in hot oil, on low flame only.
o If the kachori get a hole anywhere, apply some paste.
o Return to oil and finish frying. Turn and repeat for other side.
o Fry till golden and crisp. Small bubbles must appear over kachori. Serve hot.

Serve with tamarind or mint chutney

Boti Kabab Recipe

noreply@blogger.com (Unknown) — Sat, 26 Jan 2008 08:25:00 +0000

Ingredients:

1.5 lbs Boned Leg of lamb
2 cloves Chopped Garlic
2 tbsp Chopped Coriander Leaves
2 tbsp Lemon Juice
4 tbsp Curd
1/2 tsp Turmeric
1 tsp Salt
2 tbsp Oil
6 Green Cardamoms
1 Cinnamon Stick
2-3 Dried Red Chili
1 tbsp Coriander Seeds

Method:

* Grind the green cardamoms, cinnamon, red chili and coriander seeds into a fine mix. Keep aside.
* Wash the meat and dry it. Prick all over with a sharp knife and cut into 1 ½ inch cubes.
* Put the garlic, coriander leaves, lemon juice and yogurt into a liquidiser or food processor and blend until smooth. Add the salt, turmeric and the ground ingredients.
* Put the meat into a bowl and add the liquidised ingredients.
* Mix throughly, cover and leave to marinate for 6-8 hours (or overnight in the refrigerator).
* Preheat grill to high. Line the grill pan with a piece of aluminium foil (this will reflect heat and also keep your grill pan clean).
* Thread meat onto skewers leaving about ¼-inch gap between each piece.
* Mix any remaining marinade with the oil and keep aside.
* Place the skewers on the prepared grill and pan and grill the kababs for 2-3 minutes.
* Turn the skewers over and grill for a further 2-3 minutes.
* Reduce heat to medium. Brush the kababs with the oil/marinade mixture and grill for 6-8 minutes.
* Turn the skewers over and brush the kababs with the remaining oil/marinade mixture. Grill for a further 6-8 minutes.
* Garnish with thinly sliced onion rings, crisp lettuce leaves and wedges of cucumber.

Chinese Delicacies

noreply@blogger.com (Unknown) — Fri, 25 Jan 2008 14:19:00 +0000

3.Chilly Chicken

2.Chinese Prawns Fry

1.Gobi Manchurian

Chinese Delicacies

noreply@blogger.com (Unknown) — Fri, 25 Jan 2008 14:19:00 +0000

3.Chilly Chicken

2.Chinese Prawns Fry

1.Gobi Manchurian

Gobi Manchurian Recipe

noreply@blogger.com (Unknown) — Fri, 25 Jan 2008 14:13:00 +0000

Ingredients

1 medium. cauliflower clean and broken into big florettes.
1 small bunch spring onoin finely chopped
2 tsp. ginger finely chopped
1 tsp. garlic finely chopped
1/4 cup plain flour
3 tbsp. cornflour
1/4 tsp. red chilli powder
2 red chillies, dry
3 tbsp. oil
1 1/2 cups water
1 tbsp. milk

METHOD:

1.Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.
2.Drain and pat dry on a clean cloth.
3.Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt
to taste.
4.Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
5.In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.
6.Add the salt and spring onions.
7.Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.
8.Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.
9.Gradually add to the gravy and stir continuously till it resumes boiling.
10.Boil till the gravy becomes transparent. Add florettes and soya sauce.
11.Boil for two more minutes and remove.
Serve hot with noodles or rice.

Chinese Prawns Fry Recipe

noreply@blogger.com (Unknown) — Fri, 25 Jan 2008 14:07:00 +0000

Ingredients:

jumbo prawns - 20 nos
plain flour(maida) - 1/4 cup
corn flour - 1/4 cup
baking pdr - 1 pinch
soya sauce - 1 tsp
aginomotto - 1 pinch
pepper pdr - 1 tsp
salt to taste
oil for deep frying

Method:

1. Clean and slit the prawns.
2. Add soya sauce and salt to the cleaned prawns and marinate for 1 hr.
3. Then half cook the marinated prawns along with the mixture.
4. Make a thick batter of maida, cornflour, pepper pdr, aginomotto and salt.
5. Heat oil in a nonstick kadai, then dip the cooked prawn in the batter one by one.
6. Deep fry it till golden brown.

Chilly Chicken Recipe

noreply@blogger.com (Unknown) — Fri, 25 Jan 2008 13:57:00 +0000

Ingredients:
Boneless chicken - ½ Kg
Egg - 1, lightly beaten
Flour - ¼ cup
Corn flour - ¼ cup
Oil - to deep fry
Garlic - 2 tsp, minced
Ginger - 2 tsp, minced
Green chillies - 1 tsp, minced
Onion - ½ cup, chopped
Capsicum - ½ cup, diced
Chilli paste - 1 tsp or to taste
Dark Soya sauce - 2 tsp
Salt, pepper, sugar - to taste
MSG - ½ tsp
Chicken stock - 2 cups
Corn flour - 2 tbsp
Chopped spring onions to garnish

Method:

1. Cut chicken into ½ " cubes.
2. Pour lightly beaten egg over it. Add salt to taste.
3. Sprinkle flour and corn flour on it and mix well
4. Deep fry in hot oil till cooked and light brown in colour.
5. Drain away the oil from the pan, reserving about 4-5 tbsps in it.
6. Add garlic and ginger to the hot oil, fry till fragrant.
7. Add green chillies. Fry for few seconds.
8. Add onion, fry till light brown.
9. Add capsicum, fry for a minute
10. Add chilli paste, Soya sauce, salt, pepper, sugar, MSG and stock. Allow to boil
11. Add corn flour mixed with ¼ cup of water.
12. Simmer for 2 minutes. Pour the sauce on fried chicken pieces, serve at once, garnished with spring onions.

Paneer Tikka Recipe

noreply@blogger.com (Unknown) — Fri, 25 Jan 2008 13:55:00 +0000

Ingredients:
50 grams paneer (cut into 1-inch cubes)
Ginger paste 1 teaspoon
green chilli paste from 2 green chilies
1 tsp cumin pwowder (jeera)
Garlic paste 1/2 teaspoon
3/4 tsp salt
1/4 tsp red chili powder
1 capsicum, cut into fine rings
Few drops of orange Food color
2 tbsp oil
1 tbsp lemon juice

Method:

1. Take a mixing bowl.
2. Add the Garlic and Ginger paste ,Jeera powder, cut Green Chillies, chilli powder, lime juice.
3. Put it in the wet grinder and make a fine paste.
4. Add the salt to taste.
5. Add some drops of the orange colour ( this is optional).
6. Take the Paneer pieces and smear this paste on all sides.
7. Leave this paneer for about an hour so that the mixture can dry up a bit.
8. Put this paneer in a greased dish and grill for about 10 minutes till it is dry and crisp.
9. Now take a fry pan and heat 2 tablespoons of oil in it.
10. Put some onion and capscicum pieces and fry them.
11. Put some paste you prepared in step 3 in this mixture of onions and capscicum.
12. take a plate and put all the cooked paneer pieces and add the cooked capscicum and onions on top.
13. Sprinkle some chat masala and lime juice on top.

Pav ( Pao ) Bhaji Recipe

noreply@blogger.com (Unknown) — Fri, 25 Jan 2008 13:50:00 +0000

Ingredients:

* Potato medium size - 4
* Cabbage chopped - 1 cup
* Cauliflower flowerets - 1 cup
* Green Peas -1/2 cup
* Onions finely chopped - 2
* Tomato finely chopped - 2

Method:

* Cut potato into small pieces. Wash the vegetables with water.
* Cook all the vegetables (cabbage, cauliflower, potato, peas) in a pressure cooker .Mash them coarsely. ( If you are using frozen peas, then no need to pressure cook the peas)
* Heat 2 tbsp. of butter in a frying pan or kadhai.
* Add green chili,chopped onions and fry it until it become light golden brown in color. Then add chopped tomato and cook till it becomes tender.
* Add pavbhaji masala, chili powder, turmeric powder, garam masala, salt, and cook again for 4-5 minutes. (Incase you are using the frozen peas then add now)
* Add the boiled vegetables, lemon juice and mix well. Simmer till it becomes thick, Stir and mash into pieces in between.
* Slit the pavs horizontally.
* Apply little butter on tava and roast the pavs till hot and soft.
* Garnish bhaji with chopped coriander leaves and onions. Serve hot with pav and tomato sauce/green chutney.

Dhokla Recipe

noreply@blogger.com (Unknown) — Fri, 25 Jan 2008 13:43:00 +0000

Ingredients:

350gms Gram flour (Besan)
1cup Curd (Stirred)
1tsp Green Chilies (paste)
1tsp Ginger (paste)
Salt to taste
1tsp Soda bi-carb / Eno fruit salt
1 Lemon juice
1/2 tsp. turmeric powder
1tbsp Oil
For Tampering
Few Curry leaves
1tsp Mustard Seeds
2tsp Oil
Coriander leaves (chopped)
2-3 green chilies (vertically slit)

Method:

* In a bowl add gram flour (besan), Curd and water.
* Mix well and make a smooth batter. The batter should be of thick consistency.
* Add salt and set aside for 4 hours covered with a lid.
* Take the ginger and green chili paste and add to the batter. Also add turmeric powder and mix well.
* Keep the steamer or cooker ready on gas.
* Grease a baking dish (it should fit in the steamer or cooker).
* Now in small bowl take a tsp. of soda bi-carb or eno, 1tsp oil and lemon juice and mix well.
* Add this to the batter and mix well.
* Pour the batter into the greased pan and steam for 10-12 minutes or till done.
* Cool for sometime and cut into big cubes.
* Heat little oil in a small pan and add mustard seeds and curry leaves allow to splutter. Remove and pour it over dhoklas.
* Garnish the besan dhokla with coriander and slited green chilies.
* Serve with hari chutney.

Masala Dosa Recipe

noreply@blogger.com (Unknown) — Fri, 25 Jan 2008 13:32:00 +0000

Ingredients:

1½ cups rice
1/2 cup urad dal
Salt to taste
2 large potatoes
1 medium onion (chopped)
1/2 teaspoon yellow split peas
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1-2 green chili
1 tablespoon oil
1/2 cup Green Peas

Method:

1. Separately soak rice and urad dal at least 6 hour or overnight in water.
2. Grind this to paste in a heavy duty grinder. ( If you live overseas then be sure to use a heavy duty grinder otherwise you may burn your food processor ) as this paste is very stick and heavy on the blades of the grinder.
3. You will need to add some salt and water as desired to make a batter while grinding..
4. Now leave this mixture at room temperature for a night so that fermentation can occur.

For making the filling (Masala) for the Dosa

5. Heat oil in a big tava or fry pan or griddle . ( For making the Dosa you get special Tavas which are larger)
6.Spread the mix on pan in circular motion to make thin Dosa.
7. Cook on both the sides, if desired.

For making the filling

8. Take a fry pan and heat oil.
9. Add mustard seeds and fry
10. Add the Onions and fry lightly.
11. Add the turmeric powder.
12. Add the peas and cook for 4 minutes.
13. Add the diced potatoes ( you can lightly boil or microwave the potatoes first to make it faster to cook)
14. Cook this mixture further and your filling is ready.

Bread Pakora Recipe

noreply@blogger.com (Unknown) — Fri, 25 Jan 2008 13:29:00 +0000

Ingredients:
1/2 teaspoon ajwain (tymol seeds)
1/4 teaspoon asafoetida
1/4 teaspoon baking powder
8 slices bread
1 cup gram flour (besan )
1/4 teaspoon nigella
salt to taste
1/4 cup water
1 large onion
2 large potato
2 pods garlic
1/2 inch ginger
1/4 teaspoon garam masala powder
2 tablespoons cooking oil
1/2 cup cooking oil
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder

Method:

1.Prepare The Batter: Mix everything from Ajwain to Salt in a bowl. Add water slowly and keep on mixing it till the batter becomes smooth and thick.

2.Prepare the Stuffing: Boil the potatoes either in Microwave or in a pressure cooker. Once boiled peel off the skin and cut into small 1/2" cubes. Heat the 2 Tbsp oil in a frying pan. Add the Garam Masala powder, and fry it for 1/2 minute. Add the finely sliced onion and fry it till it is light brown. Add grated ginger and garlic and fry it for 3 minutes. Add the turmeric and red chilli powder and fry it on slow heat for 10 min. Now add the boiled potato and fry it for another 5 minutes. Your stuffing is ready.

3.Prepare the Bread Pakora: Heat the 1/2 cup oil in a frying pan.

4.Take 2 triangular pieces of the bread and fill it with the potato stuffing. Dip it in the batter till it is entirely covered by the batter. Deep fry in the oil till for about 5 to 10 min. Remember to keep the oil in medium heat. It is a very tasty snack and goes very well at tea time.

Aaloo Tikki Recipe

noreply@blogger.com (Unknown) — Fri, 25 Jan 2008 13:25:00 +0000

Ingredients:

1/4 kg potatoes boiled and grated/mashed
1/4 cup of boiled and mashed green peas
2 slices white bread toasted a bit and made into a coarse pwd/can also use little sooji rawa or crumbled cornflakes
2-3 green chillies finely chopped
1" ginger grated
3 tbsps of chopped fresh coriander leaves finely chopped
salt to taste
1/4 tsp garam masala
1/4 tsp chaat masala (optional)
1 tsp roasted cumin pwd
1/2 tbsp lemon juice
oil for shallow frying

Method:
1.Boil potatoes and cool them before grating them.Add the rest of the ingredients except the oil and mix well.
2.Roll into lemon sized balls and flatten them and shape into cutlets or round burger shaped patties and flatten them a bit.
3.Heat 1 tbsp oil on a griddle and add 3 to 4 tikkis at a time and let them cook on slow fire till a crisp golden color crust is formed on both the sides.
4.Remove on absorbent paper and serve with tamarind chutney.

Variations to serve
1.Aloo Tikki can be served with a drizzle of some green chutney over the tikkis or just plain tamarind chutney

2.pour some beaten curd and tamarind chutney with a sprinkling of coriander leaves.

3.Just serve with some ketchup for kids.

Aaloo Bonda Recipe

noreply@blogger.com (Unknown) — Fri, 25 Jan 2008 13:19:00 +0000

Ingredients:

2 cups Mashed potatoes
1 cup Gram flour
1/2 cup Chopped onions
5 Chopped green chilli
1 tsp. Red chilli powder
1/4 tsp. Turmeric powder
Vegetable oil as required
Salt to taste

Method:
1. Mix mashed potatoes, chopped onions, chopped green chilli, 1/4 tsp. chilli powder, salt.
2. Make small balls of it.
3. Mix gram flour, red chilli powder, turmeric powder and salt.
4. Add enough water to make a thick batter.
5. Heat oil in a deep frying pan/ kadhai on high. (Oil should be enough so that all the balls dip well in oil)
6. Reduce the heat. Coat each ball with enough batter and then deep fry till light brown.
7. Serve hot with tamarind chutney or green chutney.

SAMOSAS recipe

noreply@blogger.com (Unknown) — Thu, 24 Jan 2008 14:14:00 +0000

(makes 10-12)

Pie dough:

1 cup self-rising flour
½ tsp salt
1½ oz/40g butter
4 tbsp water

Filling

3 potatoes
½ cup green peas (optional)
1 tsp finely chopped fresh gingerroot
1 tsp crushed fresh garlic
½ tsp white cumin seeds
½ tsp mixed onion and mustard seeds
1 tsp salt
2 dried red chilies (optional)
2 tbsp lemon juice
2 small fresh green chilies, finely chopped (optional)
vegetable oil for deep-frying
lemon wedges, to serve

Method:

*Sift the flour and salt into large bowl. Add the butter and rub it into the flour until the mixture resembles fine bread crumbs.
*Pour in the water and mix with a fork to form a dough. Pat the dough into a ball and knead for 5 min or until smooth. Add a little flour if the dough is sticky. Cover and let stand for 1 h.
*Meanwhile, cook the potatoes (20-25 min) and separately peas (5-10 min) in lightly salted water.
*Drain and gently mash the potatoes, then add the ginger, garlic, white cumin seeds, onion and mustard seeds, salt, crushed red chilies, green chilies, green peas, lemon juice and stir well to mix.
*Break small balls of the dough and roll each out very thinly to form a circle. Cut in half, dampen the edges and form into cones.
*Fill the cones with a little of the filling, dampen the open edges and pinch together to seal. Set aside.
*Fill a deep-fat fryer or large, heavy-bottom pan one-third full with vegetable oil and heat to 350-375 °F/180-190 °C.
*Carefully lower the samosas into the hot oil, in batches, and deep-fry for 2-3 min, or until golden brown.
*Remove with a slotted spoon and drain thoroughly on paper towel. Serve hot or cold with lemon wedges.

CHICKEN PAKORA Recipe

noreply@blogger.com (Unknown) — Thu, 24 Jan 2008 14:07:00 +0000

(serves 4)

Ingredients:

1 lb boneless small pieces of chicken

For marinating:
1 onion finely chopped
3 green chilies
2 tsp ginger paste
2 tsp finely chopped garlic
2 tbsp lemon juice
salt to taste

Pie dough
1½ cup flour
½ tsp salt
1 tsp chili powder
1 tsp baking powder
½ tsp cumin powder
¼ turmeric powder
water as required

vegetable oil for deep-frying
2-3 tbsp fresh cilantro leaves, finely chopped for garnishing
slices of lemon

Method:

* Mix together green chilies, ginger paste, garlic, salt and lemon juice.
*Put the chicken in to the paste. The pieces should be completely covered with the paste. Keep aside for 1h.
*Heat the oil in a large heavy-bottom pan to 350-375 °F/180- 190°C, or until a cube of bread browns in 30 sec.
*Deep fry till golden brown
*Serve hot with chutneys.

Mughlai Chicken Recipe

noreply@blogger.com (Unknown) — Thu, 24 Jan 2008 09:34:00 +0000

SERVES : 8 persons

Ingredients:

1 (1-inch) piece ginger, peeled
4 cloves garlic, peeled
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried chili flakes
4 tablespoons ground almonds
1/2 cup water
5 cardamom pods, bruised
1 cinnamon stick, broken in half
2 bay leaves
4 cloves
1/4 cup vegetable oil
3 pounds boned chicken thighs, each cut into 2
2 onions, finely chopped
1 cup Greek yogurt
1 cup chicken stock
1/2 cup heavy cream
1/2 cup sultanas (golden raisins)
1 teaspoon garam masala
1 tablespoon sugar
1 teaspoon salt
3/4 cup flaked almonds, toasted, to garnish

Method:

Put the ginger, garlic, cumin, coriander, and chili into a food processor, or into a mortar and pestle, and blend to a paste. Add the ground almonds and water and then blend again, set aside.
Heat the oil in a large pan and add the chicken pieces - in batches so they fry rather than stew - and cook them just long enough to seal on both sides, then remove to a dish.
Add the spices and turn them in the oil. Add the onions and cook them until softened and lightly browned, but keep the heat gentle and stir frequently, to avoid sticking.
Pour in the blended paste, and cook everything until it begins to colour. Add the yogurt, half a cup at a time stirring it in to make a sauce, then stir in the stock, cream, and sultanas.
Put the browned chicken back into the pan, along with any juices that have collected under them, and sprinkle over the garam masala, sugar, and salt. Cover and cook on a gentle heat for 20 minutes, testing to make sure the meat is cooked through.
Now, take the pan off the heat and leave it to cool before reheating the next day. So either now, or when you've reheated it, pour into a serving dish and scatter with the toasted flaked almonds.

Mutton Biryani Recipe

noreply@blogger.com (Unknown) — Wed, 23 Jan 2008 15:34:00 +0000

Ingredients:

1 kg Rice
1 kg Mutton
10 gms Cardamom
10 gms Cinnamon
10 gms Cumminseed
10 gms Cloves
40 gms Ginger
20 gms Garlic
100 gms Green Chillies
50 gms Fried Onion
1 bunch Coriander Leaves
1bunch Pudina
2 Lemon
1/4 Curd
1/4 kg Ghee

Method-

* Wash mutton and take it in a vessel.
* Grind green chillies, ginger, garlic, spices, fried onion, and mix them all, then add this mixture to the meat.
* Then add curd to it, mix the stuff thoroughly. Leave the material for half an hour.
* Take 2 litres of water in a vessel and put it on the stove.
* When water boils well put the rice in the vessel. Take out the semi-cooked rice and spread it on the meat and spices mixture as a layer. Take some more rice and spread as second layer. Finally, spread the fully cooked rice.
* Prepare a mixture of one cup of boiled water and 1/4 kg ghee and spill it on the rice.
* Now put a plate on the vessel and seal the edges with dough. Put the vessel on the stove, cook for 15 minutes on medium flame.
* Then turn off the stove. Leave the stuff for 15 minutes.
* Hyderabadi mutton biryani is ready to serve.

Chicken Curry Recipe

noreply@blogger.com (Unknown) — Wed, 23 Jan 2008 15:28:00 +0000

Ingredients:

1 tbsp butter
1 cup chopped apple
1 cup sliced celery
1 clove garlic, minced
1/2 cup chopped onion
2 tbsp cornstarch
2 to 3 tsp curry powder
3/4 cup cold chicken stock
2 cups milk
2 cups cooked chicken, diced
1 (3 ounce) can mushrooms, drained
Salt To Taste
Rice Ring
1/4 cup butter
1/2 cup chopped onion
1/4 cup slivered almonds
1/2 cup light raisins
6 cups hot cooked rice
6 1/2 cup ring mold

Method-

* Melt butter in saucepan; add apple, celery, garlic and onion. Cook until onion is tender. Combine cornstarch, curry powder, 3/4 teaspoon salt and broth.
* Stir into onion mixture; add milk. Cook until thickened, stirring constantly. Add chicken and mushrooms; stir and heat through. Serve over rice ring.
* Rice Ring : Melt butter in skillet; add onion and almonds (until golden). Add raisins; heat until plump. Add all to rice and mix.
* Press mixture into greased mold. Unmold at once on platter and fill with indian chicken curry.

Butter Chicken Recipe

noreply@blogger.com (Unknown) — Wed, 23 Jan 2008 15:25:00 +0000

Ingredients:

1/4 pint/150ml natural yogurt
2 ounces/50g ground almonds
1 1/2 tsp chili powder
1/4 tsp crushed bay leaves
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods
1 tsp ginger pulp
1 tsp garlic pulp
14 ounce/400g can tomatoes
1 1/4 tsp salt
2 pounds/1kg chicken, skinned, boned and cubed
3 ounces/75g butter
1 tbsp corn oil
2 medium onions, sliced
2 tbsp fresh coriander, chopped
4 tbsp cream

Method-

* Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
* Put the chicken into a large mixing bowl and pour over the yogurt mixture.
* Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.
* Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.