Indian food

Chocolate cherry cake

2010-12-06T19:58:00.000-08:00

INGREDIENTS

6 Eggs White
1 Chocolate Cake Mix
21 oz Cherry Pie Mix
For Frosting:
2 Eggs White
1 1/2 cup Sugar
1/4 tsp Cream of Tartar
1/3 cup Water
1 tsp Vanilla Essence
PREPARATION

In a bowl mix egg whites, chocolate cake mix, cherry pie filling.

Grease 9" X 13" pan and make a layer of flour on it.

Pour the batter into the pan.

In a preheated oven bake the pan for 35 - 40 minutes ot till the toothpick comes out clean.

Take tthe cake out and cool it.

To make the frosting, mix all the frosting ingredients and pour in a double boiler and with a beater, beat for 1 minute.

Then place this boiler on boiling water and again beat for 7 minutes. Remove from heat and beat for 2 minutes on high speed.

Frost the cool cake with this mixture.

Chocolate Angel cake

2010-12-06T19:34:00.000-08:00

INGREDIENTS

1/4 cup Cocoa Powder
1/4 cup Hot Water
1 1/2 cup Granulated Sugar
3/4 cup Fine Wheat Flour (Maida)
1/4 tsp Salt
12 Eggs White
1 tsp Cream of Tartar

PREPARATION

In a bowl mix cocoa powder and hot water and keep aside.
Preheat the oven at 350F
In a separate bowl sift together flour, 3/4 cup sugar, salt and keep aside.
Beat the eggs till foamy and then add cream of tartar.
Beat till the mixture forms peak.
In the egg mixture add the remaining sugar.
Now then gently add half the sifted flour.
When completely mixed add the remaining half of flour.
Now pour some of this mixture in the cocoa powder mixture and stir well.
When done pour this egg cocoa mixture back to the remaining egg flour mixture.
Mix lightly.
In an ungreased dish pour this mixture.
Bake this dish for 50 minutes or till the tooth pick comes out clean. When baked completely let it cool.
Then with the help of a knife invert it on a plate.
Serve it with fresh berries and vanilla ice cream.

Almond Honey Milk Drink

2010-12-06T19:22:00.000-08:00

INGREDIENTS

1/4th cup blanched Almond (Badam)
2 cup Milk (Doodh)
1/4 tsp Cardamom seeds
3 tblsp Honey (Shahad)

PREPARATION

Place the nuts in a blender and process until finely chopped.

Add 2/3 cup mil and process until smooth paste.

Pour the milk into a heavy-bottomed pan and whisk the remaining milk.

Place the milk over moderately high heat and, stirring constantly, bring it to full boil.

Remove the pan from the heat, add cardamom seeds.

Place the pan over high heat and bring to boil.

Remove the pan from the heat and add honey.

Again place the pan over heat and bring the milk to just boiling point, pour it the strainer resting over a pan.

Pour the milk back and forth from one pan to another for at least a minute or until frothy.

Pour into warmed mugs and serve at once.

Pineapple Chicken

2010-12-06T19:11:00.000-08:00

INGREDIENTS

2 cut into serving pieces broiler-fryer Chickens
1 tsp Monosodium Glutamate
1 1/2 tsp Salt (Namak)
1 slightly beaten Egg
1 6 oz Can Pineapple Juice (Ananas Ka Raas)
1 1/3 cup fine dry Bread Crumbs
1/4 cup melted Butter or Margarine
1 1/3 cup flaked Coconut (Nariyal)
PREPARATION

Rinse pieces of chicken.
Pat dry with paper towel.
Drizzle monosodium glutamate and salt over both sides.
Mix egg and pineapple concentrate a plate.
Mix bread crumbs with melted butter in another plate.
Combine coconut to butter-bread crumbs mixture .
Mix well.
Coat chicken pieces with pineapple mixture.
Next roll them in coconut mixture.
Place them on 2 foil-lined baking pans.
Bake them in a preheated oven to 350 for about 40 minutes.
Reverse pans in oven for even baking.
Bake for another 40 minutes.
If chicken becomes very brownish before end of baking time cover it loosely with foil.

Chicken Tikka

2010-12-06T18:59:00.000-08:00

INGREDIENTS

1 (3 to 4 pound) chicken
1 1/2 cups yogurt
1 tbsp paprika
4 garlic cloves, pressed
1/8 tsp chili peppers
1 tsp salt
1/4 tsp cinnamon
1/2 tsp ground cumin
1/8 tsp ground cloves
A spritzer of the type used to mist plants or dampen clothes for ironing for the barbecue flare ups.

PREPARATION

Wash the chicken and cut it up. Cut off and discard as much of the fat as possible from under the skin, because the fat catches fire while cooking and causes the chicken to burn. Dry the pieces.

For the marinade, combine all the remaining ingredients.

Mix the marinade and the chicken and leave it all day in the fridge, turning once or twice.

To barbecue, either a wood or a charcoal fire will do. Turn the chicken often so that it doesn't burn, and when the fire does flare up, extinguish the blaze by spraying it with water from your spritzer. It takes about 30 minutes to cook the chicken tikka.

Chicken and coconut milk

2010-12-06T18:52:00.000-08:00

INGREDENTS

8 Pepper corns (Kalimirchi)
6 Coriander Roots (Dhania)
3 cms thinly sliced Ginger (Adrak)
625 ml Coconut milk
2 thinly sliced Green chilli (Hari mirch)
1 Lime Peel
4 shredded Lime Leaves (Nimbu Ke Patte)
1 kg cut into 8 pieces Chicken
1 tblsp Fish Sauce
3 tblsp Lime Juice (Nimbu Ka Raas)
3 tblsp chopped Coriander (Dhania)
To taste Salt (Namak)

PREPARATION

Beat peppercorns, coriander roots and ginger together.
Heat peppercorn mixture in a wok.
Stir in chillies, coconut milk, lime peel and leaves.
Heat to simmering point.
Mix the chicken pieces.
Cook over medium heat till the chicken is tender and liquid is reduced, it will take about 40 to 45 minutes.
Mix fish sauce, salt and lime juice.
Garnished with coriander leaves.
Serve hot.

Chicken Biryani

2010-12-06T18:46:00.000-08:00

INGREDENTS

2 cups Basmati Rice
3/4 kg Chicken Pieces
1/2 cup Milk
1 cup Yogurt (curd)
3 sliced onion
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1 tsp Green Chilli Paste
1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
1/2 tsp Green Cardamom Powder
Saffron a pinch
1 tsp Coriander Powder
2 tbsp Green Coriander Leaves
Salt to taste
7 tbsp Oil

PREPARATION

Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.

Marinate the chicken with this mixture and keep aside for 3-4 hours.

Heat oil in a pan. Fry the onions until golden brown.

Add the marinated chicken and cook for 10 minutes.

Add 4 cups of water to the rice. Mix saffron in milk and add to it.

Add cardamom powder. Add the chicken pieces.

Pressure cook the rice. Mix gently.

Garnish with green coriander leaves and serve hot.

Indian Butter Chicken

2010-12-06T15:54:00.000-08:00

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

PREPARATION

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.