Serves 2
Preperation Time 30 Minutes
Contents
Chicken
Ingredients
500 gms of chicken mince
½ tspn of cinnamon powder
Salt to taste
3 tblspns of oil
¾ cup boiled onion paste
1 tblspn of ginger-garlic paste
1 tblspn of coriander powder
1 tspn of red chilli powder
½ cup of tomato puree
2/3 cup of cashewnut paste
½ tspn of garam masala powder
2 tblspns of pomegranate syrup
½ cup of fresh cream
Recipe
1.Mix cinnamon powder, one teaspoonful of salt and minced chicken thoroughly. Divide the mix into twelve equal portions. Shape them into balls (koftas). Keep the koftas aside.
2.Heat oil in a pan. Add boiled onion paste and cook till onions turn pink. Add ginger-garlic paste. Sauté for a minute, then add coriander powder and red chilli powder.
3.Stir in tomato puree and cashewnut paste dissolved in a little water. Cook for five minutes on a high flame, stirring continuously.
4.Add one and half cups of water and bring it to a boil. Add chicken koftas and cook for ten minutes, stirring occasionally. Add garam masala powder and pomegranate syrup. Correct seasoning. Simmer for five minutes. Stir in fresh cream.
5.Serve with naan or parantha.
Make cashewnut paste by soaking half-cup cashewnuts in water for half an hour. Grind it to a smooth paste. You do not need to use expensive full cashewnuts, you can use cashewnut pieces (tukda).
Tuesday, August 14, 2007
Chicken Chettinad - South India >Main Course
Serves 2-3
Preperation Time 15 Minutes
Contents
Chicken
Ingredients
1 kg of chicken
2 tspns of poppy seeds (khus khus)
½ grated coconut
1 tspn of fennel seeds
1 tspn of coriander seeds
½ tspn of cumin seeds
6-8 of whole red chillies
1 one inch stick of cinnamon
3 green cardamoms
2 of cloves
½ tspn of turmeric powder
½ cup of oil
1 large onion
2 tspns of chopped ginger
2 tspnsof chopped garlic
½ star anise
1 tspn of red chilli powder
3 medium sized of tomatoes
1 lemon
10-12 curry leaves
Fresh coriander for garnishing
Salt to taste
Recipe
1.Clean the chicken, remove skin and cut into twelve pieces.
2.Chop the onions and tomatoes separately.
3.Roast the whole red chillies, grated coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds in oil and grind to a paste along with ginger and garlic.
4.Heat oil in a degchi and fry the onions till golden. Add the curry leaves and the ground paste and sauté for some time. Add the tomatoes, red chilli powder and turmeric powder.
5.Add chicken and mix. Cook for five minutes and then put two cups of water. Add lemon juice, cover and cook till the chicken is done.
6.Serve hot, garnished with coriander leaves and accompanied with boiled rice or parantha.
Preperation Time 15 Minutes
Contents
Chicken
Ingredients
1 kg of chicken
2 tspns of poppy seeds (khus khus)
½ grated coconut
1 tspn of fennel seeds
1 tspn of coriander seeds
½ tspn of cumin seeds
6-8 of whole red chillies
1 one inch stick of cinnamon
3 green cardamoms
2 of cloves
½ tspn of turmeric powder
½ cup of oil
1 large onion
2 tspns of chopped ginger
2 tspnsof chopped garlic
½ star anise
1 tspn of red chilli powder
3 medium sized of tomatoes
1 lemon
10-12 curry leaves
Fresh coriander for garnishing
Salt to taste
Recipe
1.Clean the chicken, remove skin and cut into twelve pieces.
2.Chop the onions and tomatoes separately.
3.Roast the whole red chillies, grated coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds in oil and grind to a paste along with ginger and garlic.
4.Heat oil in a degchi and fry the onions till golden. Add the curry leaves and the ground paste and sauté for some time. Add the tomatoes, red chilli powder and turmeric powder.
5.Add chicken and mix. Cook for five minutes and then put two cups of water. Add lemon juice, cover and cook till the chicken is done.
6.Serve hot, garnished with coriander leaves and accompanied with boiled rice or parantha.
Chicken and Mushroom Casserole - North India >Main Course
Serves 4
Preperation Time 45 Minutes
Contents
Chicken
Ingredients
One kg chicken cut into serving pieces
250 gm fresh mushrooms, sliced
1 green capsicum, sliced
1 medium onion, chopped
4 teaspoons cornflour
2 chicken stock cubes
225 gm canned tomatoes
Salt and pepper to taste
Chopped parsley
Recipe
1) Preheat large browning dish for five minutes.
2) Place chicken pieces into the preheated dish, skin side down. Cover with paper towelling and cook on High for five minutes. Turn chicken pieces over and cook a further five minutes. Drain chicken pieces.
3) Place mushrooms, capsicum and onion into browning dish and cook on High for threee minutes.
4) Blend cornflour with small quantity of water, add to the browning dish with crumpled stock cubes,tomatoes and tomato liquid. Season with salt and pepper. Return chicken pieces to the dish and stir well.
5) Cover with lid and cook on High for 20 minutes. Stir once during cooking.
6) Sprinkle with choppped parsley.
Serve with boiled rice or noodles.
Preperation Time 45 Minutes
Contents
Chicken
Ingredients
One kg chicken cut into serving pieces
250 gm fresh mushrooms, sliced
1 green capsicum, sliced
1 medium onion, chopped
4 teaspoons cornflour
2 chicken stock cubes
225 gm canned tomatoes
Salt and pepper to taste
Chopped parsley
Recipe
1) Preheat large browning dish for five minutes.
2) Place chicken pieces into the preheated dish, skin side down. Cover with paper towelling and cook on High for five minutes. Turn chicken pieces over and cook a further five minutes. Drain chicken pieces.
3) Place mushrooms, capsicum and onion into browning dish and cook on High for threee minutes.
4) Blend cornflour with small quantity of water, add to the browning dish with crumpled stock cubes,tomatoes and tomato liquid. Season with salt and pepper. Return chicken pieces to the dish and stir well.
5) Cover with lid and cook on High for 20 minutes. Stir once during cooking.
6) Sprinkle with choppped parsley.
Serve with boiled rice or noodles.
Curried Chicken Pieces - North India >Main Course
Serves 4
Preperation Time 45 Minutes
Contents
Chicken
Ingredients
One kg chicken pieces
One tablespoon oil
One tablespoon butter
One onion, chopped
Two sticks celery, sliced
One cooking apple, chopped
One clove garlic, crushed
One tomato, skinned and sliced
One green capsicum, chopped
One tablespoon curry powder
One tablespoon flour
One-and-a-half cup chicken stock
Recipe
1) Preheat large browning dish on High in the microwave oven for five minutes.
2) Place chicken pieces with oil into dish and cook on High for six minutes. Turn over once during cooking.
3) Remove chicken pieces and set aside. Wipe the browning dish.
4) Place butter in the dish with onion, celery, apple, garlic, tomato and capsicum. Cook on High for three minutes.
5) Return chicken pieces to dish. Blend curry powder and flour with a small quantity of stock. Add to chicken with remainder of stock.
6) Cover and cook on High for twenty minutes. Stir occasionally during cooking.
Preperation Time 45 Minutes
Contents
Chicken
Ingredients
One kg chicken pieces
One tablespoon oil
One tablespoon butter
One onion, chopped
Two sticks celery, sliced
One cooking apple, chopped
One clove garlic, crushed
One tomato, skinned and sliced
One green capsicum, chopped
One tablespoon curry powder
One tablespoon flour
One-and-a-half cup chicken stock
Recipe
1) Preheat large browning dish on High in the microwave oven for five minutes.
2) Place chicken pieces with oil into dish and cook on High for six minutes. Turn over once during cooking.
3) Remove chicken pieces and set aside. Wipe the browning dish.
4) Place butter in the dish with onion, celery, apple, garlic, tomato and capsicum. Cook on High for three minutes.
5) Return chicken pieces to dish. Blend curry powder and flour with a small quantity of stock. Add to chicken with remainder of stock.
6) Cover and cook on High for twenty minutes. Stir occasionally during cooking.
Honey-spiced Chicken - North India >Main Course
Serves 4
Preperation Time 45 Minutes
Contents
Chicken
Ingredients60 g (2 oz) butter
1/2 cup honey
1 tablespoon french mustard
2 teaspoons soy sauce
1 teaspoon salt
1 teaspoon mild curry powder
1 kg chicken pieces
Recipe1) Place butter in a small micro-proof bowl. Microwave on High for 1 minute.
2) Add honey, mustard, soy sauce, salt and curry powder. Stir well to combine.
3) Arrange chicken pieces in a large micro-proof baking dish. Spoon sauce over chicken. Cook on high for 20 minutes. Baste frequently and turn pieces over at least once during cooking time. Allow to stand 10 minutes before serving. Serve with pan juices poured over chicken.
Preperation Time 45 Minutes
Contents
Chicken
Ingredients60 g (2 oz) butter
1/2 cup honey
1 tablespoon french mustard
2 teaspoons soy sauce
1 teaspoon salt
1 teaspoon mild curry powder
1 kg chicken pieces
Recipe1) Place butter in a small micro-proof bowl. Microwave on High for 1 minute.
2) Add honey, mustard, soy sauce, salt and curry powder. Stir well to combine.
3) Arrange chicken pieces in a large micro-proof baking dish. Spoon sauce over chicken. Cook on high for 20 minutes. Baste frequently and turn pieces over at least once during cooking time. Allow to stand 10 minutes before serving. Serve with pan juices poured over chicken.
Curried Chicken - North India >Main Course
Serves 4
Preperation Time 45 Minutes
Contents
Chicken
Ingredients1 kilo chicken pieces
1 tablespoon oil
1 tablespoon butter
1 onion, chopped
2 sticks celery, sliced
1 cooking apple, chopped
1 clove garlic, crushed
1 tomato, skinned and sliced
1 green capsicum, chopped
1 tablespoon curry powder
1 tablespoon flour
One-and-a-half cup chicken stock
Recipe
1) Preheat large browing dish in microwave oven on High for five minutes.
2) Place the chicken pieces with oil into dish and cook on high for six minutes. Turn over once during cooking.
3) Remove chicken pieces and set aside. Wipe the browning dish clean.
4) Place butter into dish with onion, celery, apple, garlic, tomato and capsicum and cook on High for three minutes.
5) Return chicken pieces to dish. Blend curry powder and flour with a small quantity of stock. Add to chicken with the remaining stock.
6) Cover and cook on High for twenty minutes. Stir occasionally during cooking.
Preperation Time 45 Minutes
Contents
Chicken
Ingredients1 kilo chicken pieces
1 tablespoon oil
1 tablespoon butter
1 onion, chopped
2 sticks celery, sliced
1 cooking apple, chopped
1 clove garlic, crushed
1 tomato, skinned and sliced
1 green capsicum, chopped
1 tablespoon curry powder
1 tablespoon flour
One-and-a-half cup chicken stock
Recipe
1) Preheat large browing dish in microwave oven on High for five minutes.
2) Place the chicken pieces with oil into dish and cook on high for six minutes. Turn over once during cooking.
3) Remove chicken pieces and set aside. Wipe the browning dish clean.
4) Place butter into dish with onion, celery, apple, garlic, tomato and capsicum and cook on High for three minutes.
5) Return chicken pieces to dish. Blend curry powder and flour with a small quantity of stock. Add to chicken with the remaining stock.
6) Cover and cook on High for twenty minutes. Stir occasionally during cooking.
Lemon Chicken - North India >Main Course
Serves 4
Preperation Time 45 Minutes
Contents
Chicken
Ingredients
2 teaspoons sugar
1 clove garlic, crushed
1 teaspoon green ginger, grated
1 tablespoon honey
1/4 cup lemon juice
1 tablespoon dry sherry
2 chicken stock cubes
4 chicken fillets, cut into strips
1 tablespoon oil
1 tablespoon cornflour
1 cup water
Recipe
1. Combine sugar, garlic, ginger, honey, lemon juice, sherry and crumbled stock cubes in a bowl to form a marinade. Add chicken strips and marinate for 30 minutes. Stir occasionally to coat.
2. Drain chicken well and reserve marinade.
3. Preheat a large browning dish on a microwave oven on HIGH for five minutes. Add oil and chicken strips and cook on High for three minutes. Stir once during cooking.
4. Add reserved marinade, blended cornflour and water to chicken. Stir well.
5. Cover and cook on High for five minutes.
Preperation Time 45 Minutes
Contents
Chicken
Ingredients
2 teaspoons sugar
1 clove garlic, crushed
1 teaspoon green ginger, grated
1 tablespoon honey
1/4 cup lemon juice
1 tablespoon dry sherry
2 chicken stock cubes
4 chicken fillets, cut into strips
1 tablespoon oil
1 tablespoon cornflour
1 cup water
Recipe
1. Combine sugar, garlic, ginger, honey, lemon juice, sherry and crumbled stock cubes in a bowl to form a marinade. Add chicken strips and marinate for 30 minutes. Stir occasionally to coat.
2. Drain chicken well and reserve marinade.
3. Preheat a large browning dish on a microwave oven on HIGH for five minutes. Add oil and chicken strips and cook on High for three minutes. Stir once during cooking.
4. Add reserved marinade, blended cornflour and water to chicken. Stir well.
5. Cover and cook on High for five minutes.
Chicken Xacuti - South India >Main Course
Chicken Xacuti
Serves 2-3
Preperation Time 45 Minutes
Contents
Chicken
Ingredients
Chicken 1 kg
Onions, large 2 nos
Coconut, large 1 nos
Tamarind concentrate 1/4 tsp
Salt To taste
To be roasted in one tbsp. of Oil
Red chilies 7 nos
Cumin seeds 1/2 tsp
Garlic flakes 6 nos
Poppy seeds (khus khus) 2 tsp
Cloves 5 nos
Coriander seeds 2 tbsp
Dogorful (optional) 1/8 tsp
Peppercorns 1/2 tsp
Turmeric 1/2" piece
Caraway seeds (shahjeera) 1/2 tsp
Cinnamon 1" piece
Cardamoms 2 nos
Aniseeds 1/2 tsp
Recipe
1. Grind the roasted spices together with 1 onion.
2. Grate half a coconut and extract juice.
3. Grate the other half and roast in a pan. Then grind it finely.
4. Cut meat into small pieces, salt and set aside for 15 minutes.
4. Then cook with a little water until all liquid dries up.
5. Finely chop 1 onion, and sauté it.
6. Add cooked meat, ground spices, ground coconut and 1/2 a cup water.
7. Cook about 10 minutes.
8. Add coconut juice and tamarind. Cook until well blended.
Serves 2-3
Preperation Time 45 Minutes
Contents
Chicken
Ingredients
Chicken 1 kg
Onions, large 2 nos
Coconut, large 1 nos
Tamarind concentrate 1/4 tsp
Salt To taste
To be roasted in one tbsp. of Oil
Red chilies 7 nos
Cumin seeds 1/2 tsp
Garlic flakes 6 nos
Poppy seeds (khus khus) 2 tsp
Cloves 5 nos
Coriander seeds 2 tbsp
Dogorful (optional) 1/8 tsp
Peppercorns 1/2 tsp
Turmeric 1/2" piece
Caraway seeds (shahjeera) 1/2 tsp
Cinnamon 1" piece
Cardamoms 2 nos
Aniseeds 1/2 tsp
Recipe
1. Grind the roasted spices together with 1 onion.
2. Grate half a coconut and extract juice.
3. Grate the other half and roast in a pan. Then grind it finely.
4. Cut meat into small pieces, salt and set aside for 15 minutes.
4. Then cook with a little water until all liquid dries up.
5. Finely chop 1 onion, and sauté it.
6. Add cooked meat, ground spices, ground coconut and 1/2 a cup water.
7. Cook about 10 minutes.
8. Add coconut juice and tamarind. Cook until well blended.
Monday, August 13, 2007
Butter Chicken - North India >Main Course
Serves 4
Preperation Time 1 Hour
Contents
Chicken
Ingredients
1 Tandoori Chicken - cut into 8 pieces
1 onion - grated
1 tsp ginger paste
1 tsp garlic paste
3/4 cup tomato puree
1/2 tsp chilli powder
2-3 green chillies - finely chopped
100 gms butter
salt to taste
200 gms cream
a few green coriander leaves - finely chopped
Recipe
1. Melt butter in frying pan. Add the grated onions & fry until golden brown.
2. Add the ginger & garlic pastes. Fry for a minute & add the tomato puree.
3. Add the chopped green chillies, coriander leaves, salt and the chilli powder. Fry for 2-3 minutes.
4. Turn heat to low & add the cream stirring constantly. Do not let it boil. Cook for a minute & turn off the heat.
5. Arrange tandoori chicken pieces in an ovenproof dish. Pour the sauce on it.
6. Heat in a preheated oven at 180C/350F fro 20 minutes Serve hot.
Preperation Time 1 Hour
Contents
Chicken
Ingredients
1 Tandoori Chicken - cut into 8 pieces
1 onion - grated
1 tsp ginger paste
1 tsp garlic paste
3/4 cup tomato puree
1/2 tsp chilli powder
2-3 green chillies - finely chopped
100 gms butter
salt to taste
200 gms cream
a few green coriander leaves - finely chopped
Recipe
1. Melt butter in frying pan. Add the grated onions & fry until golden brown.
2. Add the ginger & garlic pastes. Fry for a minute & add the tomato puree.
3. Add the chopped green chillies, coriander leaves, salt and the chilli powder. Fry for 2-3 minutes.
4. Turn heat to low & add the cream stirring constantly. Do not let it boil. Cook for a minute & turn off the heat.
5. Arrange tandoori chicken pieces in an ovenproof dish. Pour the sauce on it.
6. Heat in a preheated oven at 180C/350F fro 20 minutes Serve hot.
Murgh Kaali Mirch - North India >Main Course
Serves 4
Preperation Time 45 Minutes
Contents
Chicken
Ingredients
1 .. medium Chicken
1 tsp .. fresh Ginger paste
1 tsp .. fresh Garlic paste
2 tsp .. coarsely ground black pepper corns
1 tsp .. white pepper powder
3 tbsp .. oil
1/2 cup .. water
2 tbsp .. lemon juice
3 .. green chillies-slit lenghtwise
salt to taste
Recipe
1. Mix together ginger & garlic pastes. Add salt, black pepper and white pepper.
2. Rub the paste on the chicken pieces. Leave aside for one hour.
3. Heat oil in kadhai and add the chicken pieces
4. Stir fry for 10-15 minutes.
5. Lower the heat and add the green chillies and water.
6. Simmer until chicken is tender.
7. Add lemon juice and serve hot.
Preperation Time 45 Minutes
Contents
Chicken
Ingredients
1 .. medium Chicken
1 tsp .. fresh Ginger paste
1 tsp .. fresh Garlic paste
2 tsp .. coarsely ground black pepper corns
1 tsp .. white pepper powder
3 tbsp .. oil
1/2 cup .. water
2 tbsp .. lemon juice
3 .. green chillies-slit lenghtwise
salt to taste
Recipe
1. Mix together ginger & garlic pastes. Add salt, black pepper and white pepper.
2. Rub the paste on the chicken pieces. Leave aside for one hour.
3. Heat oil in kadhai and add the chicken pieces
4. Stir fry for 10-15 minutes.
5. Lower the heat and add the green chillies and water.
6. Simmer until chicken is tender.
7. Add lemon juice and serve hot.
Tandoori Chicken - Mughlai >Starters
Serves 4
Preperation Time 30 minutes
Contents
Chicken
Ingredients
1 (800 gms) of chicken
1 tspn of kashmiri red chilli powder
1 tblspn of lemon juice
Salt to taste
For Marination
200 gms of yogurt
1 tspn of kashmiri red chilli powder
Salt to taste
2 tblspns of ginger paste
2 tblspns of garlic paste
2 tblspns of lemon juice
½ tspn of garam masala powder
2 tblspns of mustard oil
For basting of butter
½ tspn of chaat masala
For garnishing
Onion rings and lemon wedges
Recipe
Skin, wash and clean the chicken. Make incisions with a sharp knife on breast and leg pieces.
Apply a mixture of kashmiri red chilli powder, lemon juice and salt to the chicken and keep it aside for half an hour.
Remove whey of yogurt by hanging it in a muslin cloth for fifteen to twenty minutes. Mix Kashmiri red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil to the yogurt.
Apply this marinade onto the chicken pieces and refrigerate for three to four hours.
Put the chicken onto the skewers and cook in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) for ten to twelve minutes or until almost done. Baste it with butter and cook for another four minutes.
Sprinkle chaat masala powder and serve with four onion rings and lemon wedges.
Chef’s Tip : To make Chicken tikka, use boneless chicken pieces cut into 1 ½” cubes and proceed same as Tandoori chicken.
Preperation Time 30 minutes
Contents
Chicken
Ingredients
1 (800 gms) of chicken
1 tspn of kashmiri red chilli powder
1 tblspn of lemon juice
Salt to taste
For Marination
200 gms of yogurt
1 tspn of kashmiri red chilli powder
Salt to taste
2 tblspns of ginger paste
2 tblspns of garlic paste
2 tblspns of lemon juice
½ tspn of garam masala powder
2 tblspns of mustard oil
For basting of butter
½ tspn of chaat masala
For garnishing
Onion rings and lemon wedges
Recipe
Skin, wash and clean the chicken. Make incisions with a sharp knife on breast and leg pieces.
Apply a mixture of kashmiri red chilli powder, lemon juice and salt to the chicken and keep it aside for half an hour.
Remove whey of yogurt by hanging it in a muslin cloth for fifteen to twenty minutes. Mix Kashmiri red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil to the yogurt.
Apply this marinade onto the chicken pieces and refrigerate for three to four hours.
Put the chicken onto the skewers and cook in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) for ten to twelve minutes or until almost done. Baste it with butter and cook for another four minutes.
Sprinkle chaat masala powder and serve with four onion rings and lemon wedges.
Chef’s Tip : To make Chicken tikka, use boneless chicken pieces cut into 1 ½” cubes and proceed same as Tandoori chicken.
Fruit and Chicken Salad - Continental >Salads
Serves 1
Preperation Time 15 Minutes
Contents
Chicken
Ingredients
Unlimited amounts of shredded lettuce, chopped
Cucumber and any other green salad
1 apple
1 pear
1 orange
1 kiwifruit
2 oz (50g) cooked and chopped chicken breast
2 tablespoons plain yogurt
1 tablespoon wine vinegar
1 clove garlic, crushed
salt and freshly ground black pepper
Recipe
Place the lettuce and green salad on a large dinner plate. Prepare the fruits by peeling, coring and slicing. Lay the slices in a circle on top of the salad vegetables and in the centre put the chopped chicken.
Serve with a dressing made of plain yogurt mixed with wine vinegar, garlic and seasonings.
Preperation Time 15 Minutes
Contents
Chicken
Ingredients
Unlimited amounts of shredded lettuce, chopped
Cucumber and any other green salad
1 apple
1 pear
1 orange
1 kiwifruit
2 oz (50g) cooked and chopped chicken breast
2 tablespoons plain yogurt
1 tablespoon wine vinegar
1 clove garlic, crushed
salt and freshly ground black pepper
Recipe
Place the lettuce and green salad on a large dinner plate. Prepare the fruits by peeling, coring and slicing. Lay the slices in a circle on top of the salad vegetables and in the centre put the chopped chicken.
Serve with a dressing made of plain yogurt mixed with wine vinegar, garlic and seasonings.
Chicken Liver Salad - Continental >Salads
Serves 2
Preperation Time 10 Minutes
Contents
Chicken
Ingredients
6 spring onions, trimmed and chopped
2 tomatoes, quartered
2 ins (5 cm) cucumber, finely chopped
2 rashers back bacon
4 oz (100 g) chicken liver
Freshly ground black pepper
½ slice (1/2 oz/12.5 g) bread
For the dressing
1 teaspoon French mustard
3 tablespoons lemon juice
1 tablespoon orange juice
1 tablespoon wine vinegar
Salt and black pepper
Recipe
Dry-fry the spring onions in a non-stick pan. Mix together with the tomatoes and cucumber in a bowl.
Trim all the fat from the bacon, grill well and chop into small pieces. Wash and trim the livers and dry-fry with black pepper in a non-stick pan. Toast the bread and cut into tiny squares.
Prepare the oil-free dressing by placing all the ingredients in a screw-top jar and shaking well. Pour the dressing over the salad vegetables and toss well.
Arrange the salad in 2 bowls and just before serving add the bacon, livers and toast squares to the centre of each bowl. Serve immediately.
Preperation Time 10 Minutes
Contents
Chicken
Ingredients
6 spring onions, trimmed and chopped
2 tomatoes, quartered
2 ins (5 cm) cucumber, finely chopped
2 rashers back bacon
4 oz (100 g) chicken liver
Freshly ground black pepper
½ slice (1/2 oz/12.5 g) bread
For the dressing
1 teaspoon French mustard
3 tablespoons lemon juice
1 tablespoon orange juice
1 tablespoon wine vinegar
Salt and black pepper
Recipe
Dry-fry the spring onions in a non-stick pan. Mix together with the tomatoes and cucumber in a bowl.
Trim all the fat from the bacon, grill well and chop into small pieces. Wash and trim the livers and dry-fry with black pepper in a non-stick pan. Toast the bread and cut into tiny squares.
Prepare the oil-free dressing by placing all the ingredients in a screw-top jar and shaking well. Pour the dressing over the salad vegetables and toss well.
Arrange the salad in 2 bowls and just before serving add the bacon, livers and toast squares to the centre of each bowl. Serve immediately.
Chicken Shorba - Mughlai >Soups
Serves 4
Preperation Time 20 Minutes
Contents
Chicken
Ingredients
500 gms of chicken bones
1 tblspn oil
100 gms of boneless chicken
½ tspn of cumin seeds
1 ltr water
1 ½ tblspn of refined flour (maida)
1 tblspn of chopped garlic
White pepper powder
1 tspn of butter
Salt to taste
Recipe
Clean and wash chicken bones. Clean, wash and cut chicken into very small pieces (1/2 cm cubes). Put chicken bones in a pot and one litre of water, chopped garlic and cook till water is reduced to 600 ml. Strain and keep aside.
Stir fry chicken pieces in butter till tender and keep the stock aside.
Heat oil, add cumin seeds and refined flour, cook for a minute, stirring continuously. Then add the reduced chicken stock, chicken pieces, white pepper powder and salt.
Cook for some time and serve hot.
You may add half a cup of fresh cream just before serving to make it a little rich.
Preperation Time 20 Minutes
Contents
Chicken
Ingredients
500 gms of chicken bones
1 tblspn oil
100 gms of boneless chicken
½ tspn of cumin seeds
1 ltr water
1 ½ tblspn of refined flour (maida)
1 tblspn of chopped garlic
White pepper powder
1 tspn of butter
Salt to taste
Recipe
Clean and wash chicken bones. Clean, wash and cut chicken into very small pieces (1/2 cm cubes). Put chicken bones in a pot and one litre of water, chopped garlic and cook till water is reduced to 600 ml. Strain and keep aside.
Stir fry chicken pieces in butter till tender and keep the stock aside.
Heat oil, add cumin seeds and refined flour, cook for a minute, stirring continuously. Then add the reduced chicken stock, chicken pieces, white pepper powder and salt.
Cook for some time and serve hot.
You may add half a cup of fresh cream just before serving to make it a little rich.
Saturday, August 11, 2007
Chicken Hazaarvi - Mughlai > Starters
Serves 2
Preperation Time 30 Minutes
Contents
Chicken
Ingredients
8 pieces of chicken breasts (boneless)
2 tblspns of ginger paste
2 tblspns of garlic paste
1 tspn of white pepper powder
Salt as per taste
½ cup of cheese grated
4 green chillies
¼ tspn of mace powder
¼ tspn of nutmeg powder
2 tblspns of chopped coriander leaves
1 egg
¾ cup of fresh cream
Butter for basting
Recipe
Cut chicken breasts into two-inch cubes. Apply ginger paste, garlic paste, white pepper powder and salt to the chicken cubes and keep aside.
Mash the cheese to make it into a smooth paste. Add Finely chopped green chillies, mace powder, nutmeg powder, coriander leaves and salt.
Add egg and mix well. Add chicken to the cheese mixture. Then add fresh cream and mix delicately. Keep in the refrigerator for about two to three hours.
Put chicken onto the skewers and cook in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) until it is just cooked and slightly coloured.
Apply a little butter for basting and cook for another two minutes till chicken is fully cooked.
Preperation Time 30 Minutes
Contents
Chicken
Ingredients
8 pieces of chicken breasts (boneless)
2 tblspns of ginger paste
2 tblspns of garlic paste
1 tspn of white pepper powder
Salt as per taste
½ cup of cheese grated
4 green chillies
¼ tspn of mace powder
¼ tspn of nutmeg powder
2 tblspns of chopped coriander leaves
1 egg
¾ cup of fresh cream
Butter for basting
Recipe
Cut chicken breasts into two-inch cubes. Apply ginger paste, garlic paste, white pepper powder and salt to the chicken cubes and keep aside.
Mash the cheese to make it into a smooth paste. Add Finely chopped green chillies, mace powder, nutmeg powder, coriander leaves and salt.
Add egg and mix well. Add chicken to the cheese mixture. Then add fresh cream and mix delicately. Keep in the refrigerator for about two to three hours.
Put chicken onto the skewers and cook in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) until it is just cooked and slightly coloured.
Apply a little butter for basting and cook for another two minutes till chicken is fully cooked.
Murgh Ke Shami - Mughlai Chicken - Starters
Serves 5
Preperation Time 45 Minutes
Contents
Chicken
Ingredients
600 gms of boneless chicken
½ cup of split bengal gram (chana dal)
2 one inch pieces of ginger
10-12 cloves of garlic
2 medium sized of onions
2 tblspns of coriander leaves
2 tblspns of mint leaves
2 tspns of lemon juice
3 tblspns of oil to shallow fry
½ tspn of cumin seeds
1 tspn of coriander seeds
5-6 peppercorns
3-4 large cardamoms
1 tspn of red chilli powder
1 tspn of garam masala powder
½ tspn of mace and cardamom powder
Salt to taste
Recipe
Wash the boneless chicken and drain out excess moisture. Soak chana dal for at least three hours. Peel and chop ginger and garlic finely.
Chop the onions, coriander leaves, mint leaves and mix them with lemon juice to make a stuffing. Divide into sixteen equal portions and keep aside.
Heat oil in a pan and add cumin seeds, coriander seeds, peppercorns and large cardamom, stir fry for half a minute on medium heat. Add chopped ginger, garlic and chilli powder.
Add boneless chicken and chana dal. Add two cups of water and bring to a boil. Reduce heat, cook covered till chana dal is completely cooked. Cook on high heat to dry out the mixture completely, stirring continuously.
Remove from heat and cool. Mince chicken and chana dal mixture to a smooth consistency. Add garam masala powder, mace and cardamom powder and salt.
Mix well and check the seasoning. Divide into sixteen equal portions. Flatten one in the palm of your hand and place a portion of onion stuffing in the centre.
Shape into roundels and flatten slightly. Similarly shape the rest of the chicken mixture and stuffing. Shallow fry till golden brown.
Serve hot with onion lachcha and mint chutney.
After cooking chicken mixture, if it is too moist, add roasted gram flour (besan) or powdered roasted chana dal as per your requirement.
Preperation Time 45 Minutes
Contents
Chicken
Ingredients
600 gms of boneless chicken
½ cup of split bengal gram (chana dal)
2 one inch pieces of ginger
10-12 cloves of garlic
2 medium sized of onions
2 tblspns of coriander leaves
2 tblspns of mint leaves
2 tspns of lemon juice
3 tblspns of oil to shallow fry
½ tspn of cumin seeds
1 tspn of coriander seeds
5-6 peppercorns
3-4 large cardamoms
1 tspn of red chilli powder
1 tspn of garam masala powder
½ tspn of mace and cardamom powder
Salt to taste
Recipe
Wash the boneless chicken and drain out excess moisture. Soak chana dal for at least three hours. Peel and chop ginger and garlic finely.
Chop the onions, coriander leaves, mint leaves and mix them with lemon juice to make a stuffing. Divide into sixteen equal portions and keep aside.
Heat oil in a pan and add cumin seeds, coriander seeds, peppercorns and large cardamom, stir fry for half a minute on medium heat. Add chopped ginger, garlic and chilli powder.
Add boneless chicken and chana dal. Add two cups of water and bring to a boil. Reduce heat, cook covered till chana dal is completely cooked. Cook on high heat to dry out the mixture completely, stirring continuously.
Remove from heat and cool. Mince chicken and chana dal mixture to a smooth consistency. Add garam masala powder, mace and cardamom powder and salt.
Mix well and check the seasoning. Divide into sixteen equal portions. Flatten one in the palm of your hand and place a portion of onion stuffing in the centre.
Shape into roundels and flatten slightly. Similarly shape the rest of the chicken mixture and stuffing. Shallow fry till golden brown.
Serve hot with onion lachcha and mint chutney.
After cooking chicken mixture, if it is too moist, add roasted gram flour (besan) or powdered roasted chana dal as per your requirement.
Friday, August 10, 2007
CHUTNEY FOR DOSA
INGREDIENTS:
½ cup grated coconut
2 roasted red chillies
3 green chillies
½ tsp. mustard seeds
½ tsp. black gram dal (udad)
8-10 curry leaves
1 tsp. oil
½ tsp. coriander seeds
a little tamarind (soaked in water)
salt to taste
METHOD:
Grind the coconut, red chillies and tamarind. Add green chillies and coriander seeds while the coconut mix is being ground. Make a fine paste and add a little water.
For the seasoning, splutter udad dal, mustard seeds and curry leaves in hot oil and pour over the chutney.
Add salt to taste and serve with a hot, hot dosa.
½ cup grated coconut
2 roasted red chillies
3 green chillies
½ tsp. mustard seeds
½ tsp. black gram dal (udad)
8-10 curry leaves
1 tsp. oil
½ tsp. coriander seeds
a little tamarind (soaked in water)
salt to taste
METHOD:
Grind the coconut, red chillies and tamarind. Add green chillies and coriander seeds while the coconut mix is being ground. Make a fine paste and add a little water.
For the seasoning, splutter udad dal, mustard seeds and curry leaves in hot oil and pour over the chutney.
Add salt to taste and serve with a hot, hot dosa.
MICROWAVE MUTTON CURRY RECIPE
Ingredients:
1 kg mutton (boneless cubes)
6 cardamoms
1 bay-leaf
5/6 cup oil
2g saffron 3tbsp.
Garlic paste
1 boiled egg
4 cinnamon
8 cloves
1/2 cup yoghurt
1/2 tsp black pepper
3tbsp. Ginger paste
3 tbsp. Green chilli paste
Salt to taste
Preparation:
Heat oil, add cinnamon, cardamom, cloves and bay leaf.
When brown put ginger, garlic, green chilli paste.
Saute for a few minutes and add yoghurt and mutton cubes.
Put it in a glass dish, cover it and micro it for 10 minutes and then stand it for 5 minutes.
When meat is tender, add salt, pepper and saffron and micro it further for 3-4 minutes. Stand it for another minute and serve.
To serve garnish with quartered boiled egg and mint.
A squeeze of lemon juice will greatly enhance the taste. (For chicken curry use chicken instead of mutton).
1 kg mutton (boneless cubes)
6 cardamoms
1 bay-leaf
5/6 cup oil
2g saffron 3tbsp.
Garlic paste
1 boiled egg
4 cinnamon
8 cloves
1/2 cup yoghurt
1/2 tsp black pepper
3tbsp. Ginger paste
3 tbsp. Green chilli paste
Salt to taste
Preparation:
Heat oil, add cinnamon, cardamom, cloves and bay leaf.
When brown put ginger, garlic, green chilli paste.
Saute for a few minutes and add yoghurt and mutton cubes.
Put it in a glass dish, cover it and micro it for 10 minutes and then stand it for 5 minutes.
When meat is tender, add salt, pepper and saffron and micro it further for 3-4 minutes. Stand it for another minute and serve.
To serve garnish with quartered boiled egg and mint.
A squeeze of lemon juice will greatly enhance the taste. (For chicken curry use chicken instead of mutton).
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