Non Veg Recipe - Handi Gosht (Pakistani Mutton Stew)
Ingredients:
2 lb or .5 kg mutton.
1 onion (chopped)
1 tablespoon of ginger
1 tablespoon garlic
1/2 cup of cooking Oil
2 tablespoon of red chilly powder
1/4 tablespoon of turmeric(haldi) powder
1/4 cup of curd
1-1/2 tablespoon of salt
1/2 tablespoon of All Spice
1 Bari Ilaichi (big cardamom)
1 cinnamon
2 cloves
4 black Pepper
2 Choti Ilaichi (small cardamom)
1 tablespoon wheat flour (heaped, mixed with 1/4 cup of water)
Preparation:
Heat oil in a handi (frying pan) and fry chopped onion.
When onions are golden brown, add rest of masala (spices).
Add in mutton and fry well. (like we Pakistanis & Indians say it Bhoun-na)
Add curd and heat again. Then, add 2 cups of water.
Cover and cook till meat is tender.
Add flour mixture and cook for 15-20 minutes on low heat.
Put "Dam" (heat) till oil floats on top. Serve hot with Roti or Rice.
Showing posts with label RECIPE. Show all posts
Showing posts with label RECIPE. Show all posts
Wednesday, November 21, 2007
Non Veg Recipe - Lamb Pot Roast
Non Veg Recipe - Lamb Pot Roast
Ingredients:
* 2.5 kg leg of lamb
* 2 tsp garam masala
* 2 tsp garlic (crushed)
* 2 tsp fresh ginger (chopped)
* 1 tsp salt
* 4 black peppercorns
* 2 tsp black cumin seeds
* 3 cloves
* 1 tsp chili powder
* 3 tbsp lemon juice
* 1 large onion
* 1 1/4 cups vegetable oil
* approx. 9 cups water
* fresh salad greens
* pomegrante potatoes - side dish
preparation:
* Remove as much fat as possible from the lamb (use a sharp knife)
* Using a fork, prick the lamb all over (easier penetration of flavor)
* In a bowl, combine the ginger, garlic, garam masala, black cumin seeds, peppercorns, cloves and chilli powder
* Stir in the lemon juice, mix everything well together
* Spoon mixture all over the lamb, taking care to rub into the meat thus making sure it is well coated
* Set aside for 1/2 hour
* Heat oil in a large roasting pot
* Add the meat and place the whole onion beside it
* Add water to cover the meat then cook in oven for 2 to 3 hours, turn occasionally
* Should water evaporated after a while and the meat isn't tender, add extra water
* Once water has completely evaporated, turn the meat oven to brown the other side
* Transfer the roast to a serving platter and cut into slices
* You can serve the lamb either hot or cold with salad greens of your choice and pomegranate potatoes on the side
For pomegranate potatoes side dish
* 1 kg pototes (boiled, cut into 1 1/2" cubes)
* 1 cup pomegranate seeds (anar dana) (dried & crushed)
* 1/2 cup butter
* 1 tbsp coriander powder
* 1/2 tsp turmeric (haldi) powder
* 6 gm red chilli powder
* Salt to taste
* 6 green chillies (slit)
* 20 gm green coriander (chopped)
# Heat butter in a heavy bottomed pan
# Add coriander powder, turmeric powder, red chilli powder and half of the pomegranate seeds and stir
# Mix in potatoes
# Sprinkle salt and green chillies
# Mix gently, so the spices coat the potatoes evenly, reduce heat and simmer for 10 to 15 mins
# Remove from heat
# Serve hot, garnished with chopped coriander and remaining pomegrante seeds
Ingredients:
* 2.5 kg leg of lamb
* 2 tsp garam masala
* 2 tsp garlic (crushed)
* 2 tsp fresh ginger (chopped)
* 1 tsp salt
* 4 black peppercorns
* 2 tsp black cumin seeds
* 3 cloves
* 1 tsp chili powder
* 3 tbsp lemon juice
* 1 large onion
* 1 1/4 cups vegetable oil
* approx. 9 cups water
* fresh salad greens
* pomegrante potatoes - side dish
preparation:
* Remove as much fat as possible from the lamb (use a sharp knife)
* Using a fork, prick the lamb all over (easier penetration of flavor)
* In a bowl, combine the ginger, garlic, garam masala, black cumin seeds, peppercorns, cloves and chilli powder
* Stir in the lemon juice, mix everything well together
* Spoon mixture all over the lamb, taking care to rub into the meat thus making sure it is well coated
* Set aside for 1/2 hour
* Heat oil in a large roasting pot
* Add the meat and place the whole onion beside it
* Add water to cover the meat then cook in oven for 2 to 3 hours, turn occasionally
* Should water evaporated after a while and the meat isn't tender, add extra water
* Once water has completely evaporated, turn the meat oven to brown the other side
* Transfer the roast to a serving platter and cut into slices
* You can serve the lamb either hot or cold with salad greens of your choice and pomegranate potatoes on the side
For pomegranate potatoes side dish
* 1 kg pototes (boiled, cut into 1 1/2" cubes)
* 1 cup pomegranate seeds (anar dana) (dried & crushed)
* 1/2 cup butter
* 1 tbsp coriander powder
* 1/2 tsp turmeric (haldi) powder
* 6 gm red chilli powder
* Salt to taste
* 6 green chillies (slit)
* 20 gm green coriander (chopped)
# Heat butter in a heavy bottomed pan
# Add coriander powder, turmeric powder, red chilli powder and half of the pomegranate seeds and stir
# Mix in potatoes
# Sprinkle salt and green chillies
# Mix gently, so the spices coat the potatoes evenly, reduce heat and simmer for 10 to 15 mins
# Remove from heat
# Serve hot, garnished with chopped coriander and remaining pomegrante seeds
Non Veg Recipe - Spicy Lamb Curry
Non Veg Recipe - Spicy Lamb Curry
Ingredients
* 450g lean lamb (cubed)
* 2 tsp cumin seeds
* 2 tsp dry unsweetened coconut
* 1 tsp mixed mustard and onion seeds
* 2 tsp sesame seeds
* 1 tsp fresh ginger (chopped fine)
* 1 garlic clove (crushed)
* 1 tsp chili powder
* 1 3/4 cups vegetable oil
* 3 onions (sliced)
* 3 3/4 cups water
* 2 tbsp lemon juice
* 4 fresh green chillies (split)
Preparation:
* In a pan or skillet, dry roast the cumin and coriander seeds first
* add in dry unsweetened coconut, mixed mustard and onion seeds follwed by sesame seeds
* Shake frequently to prevent spices from burning
* Remove aside
* Grind roasted spices using a pestle and mortar
* Mix the roasted spices with ginger, garlic, chili powder, salt and cubed lamb together in a bowl
* Heat 1 1/4 cups of oil in a pan
* Add onion slices and cook till golden brown
* Add the meat mixture to the onions
* Stir-fry everything over low heat (5 to 7 mins)
* Add water and simmer for 45 mins, stir occasionally
* When meat is cooke through, remove pan from heat and sprikle with lemon juice
* Heat remining oil in a separate pan
* Add the split green chillies and reduce heat, cover with lid
* Remove pan from heat after 30 secs, let cool
* Pour chili-oil mixture over lamb curry and serve hot with steamed rice
Ingredients
* 450g lean lamb (cubed)
* 2 tsp cumin seeds
* 2 tsp dry unsweetened coconut
* 1 tsp mixed mustard and onion seeds
* 2 tsp sesame seeds
* 1 tsp fresh ginger (chopped fine)
* 1 garlic clove (crushed)
* 1 tsp chili powder
* 1 3/4 cups vegetable oil
* 3 onions (sliced)
* 3 3/4 cups water
* 2 tbsp lemon juice
* 4 fresh green chillies (split)
Preparation:
* In a pan or skillet, dry roast the cumin and coriander seeds first
* add in dry unsweetened coconut, mixed mustard and onion seeds follwed by sesame seeds
* Shake frequently to prevent spices from burning
* Remove aside
* Grind roasted spices using a pestle and mortar
* Mix the roasted spices with ginger, garlic, chili powder, salt and cubed lamb together in a bowl
* Heat 1 1/4 cups of oil in a pan
* Add onion slices and cook till golden brown
* Add the meat mixture to the onions
* Stir-fry everything over low heat (5 to 7 mins)
* Add water and simmer for 45 mins, stir occasionally
* When meat is cooke through, remove pan from heat and sprikle with lemon juice
* Heat remining oil in a separate pan
* Add the split green chillies and reduce heat, cover with lid
* Remove pan from heat after 30 secs, let cool
* Pour chili-oil mixture over lamb curry and serve hot with steamed rice
Non Veg Recipe - Spicy Leg of Lamb (Moghlai Raan)
Non Veg Recipe - Spicy Leg of Lamb (Moghlai Raan)
Ingredients:
* 2 kg leg of lamb
* 4 large onions
* 4 cloves garlic
* 1 large piece fresh ginger root
* 1 tbsp desssicated non-sweet coconut
* 1 tbsp ground almonds
* 2 tsp ground turmeric leaves
* 2 tsp turmeric powder
* 1 tbsp garam masala
* 1 tbsp cumin seeds
* 2 tsp chilli powder
* dash of lemon juice
* 1/2 cup plain yogurt
* 2 tbsp tomato puree
* 10 cloves
* dash of salt
* 2/3 cup dried sultanas or raisins
Preparation:
* Wash and clean the lamb, trim all fats and skin
* Using a food processor, process the onions, garlic and ginger together
* Put mixture into a bowl, add in the dessicated coconut, ground almonds, ground coriander leaves, turmeric powder, garam masala, cumin seeds, chilli powder, lemon juice, yogurt and tomato puree
* Mix everything well together
* Make some ganshes all over the lamb and insert the cloves into the gnashes
* Spread the mixture onto the meat and prick the meat all over using a sharp fork
* Leave to marinade in the refrigerator (4 hours) or overnight
* Place meat with marinade into a roasting pan
* Preheat oven to moderate temperature
* Sprinkle with salt and sultanas or raisins
* Bake leg of lamb in oven till meat becomes very tender (2 to 3 hours)
* Baste with mariande once in a while
Ingredients:
* 2 kg leg of lamb
* 4 large onions
* 4 cloves garlic
* 1 large piece fresh ginger root
* 1 tbsp desssicated non-sweet coconut
* 1 tbsp ground almonds
* 2 tsp ground turmeric leaves
* 2 tsp turmeric powder
* 1 tbsp garam masala
* 1 tbsp cumin seeds
* 2 tsp chilli powder
* dash of lemon juice
* 1/2 cup plain yogurt
* 2 tbsp tomato puree
* 10 cloves
* dash of salt
* 2/3 cup dried sultanas or raisins
Preparation:
* Wash and clean the lamb, trim all fats and skin
* Using a food processor, process the onions, garlic and ginger together
* Put mixture into a bowl, add in the dessicated coconut, ground almonds, ground coriander leaves, turmeric powder, garam masala, cumin seeds, chilli powder, lemon juice, yogurt and tomato puree
* Mix everything well together
* Make some ganshes all over the lamb and insert the cloves into the gnashes
* Spread the mixture onto the meat and prick the meat all over using a sharp fork
* Leave to marinade in the refrigerator (4 hours) or overnight
* Place meat with marinade into a roasting pan
* Preheat oven to moderate temperature
* Sprinkle with salt and sultanas or raisins
* Bake leg of lamb in oven till meat becomes very tender (2 to 3 hours)
* Baste with mariande once in a while
Non Veg Recipe- Keema Matar
Non Veg Recipe- Keema Matar
Servings
6
Ingredients:
1 small Finely Chopped Onion
2 inch piece Chopped Ginger
1/4 cup Vegetable Oil
1/2 tsp Cumin Seeds
1 tsp Coriander Seed
1/2 tsp Turmeric Powder
1 medium Tomato
1/4 cup Plain Curd
1 1/4 lbs Ground Lamb
1 1/4 tsp Salt
2 tsp Garam Masala
2 tbsp Fresh Lemon Juice
1 Fresh Hot Green Chili
6 tbsp Fresh Cilantro
1 cup Fresh or frozen peas
Preparation
* Put onion, finger, and garlic into container of food processor and chop finely. Put the oil in wide nonstick pan and set over medium-high heat.
* When oil is hot put in onion, ginger and garlic mixture. Stir and fry until it is somewhat brown.
* Put in cayenne , cumin seeds coriander seeds and turmeric, stir one or twice.
* Now put in the tomato and yogurt, Stir on high heat until the tomato is soft.
* Put in meat, salt and garam masala. Stir, breaking up any lumps, for 2 minutes.
* Put in 1 cup water. Stir and bring to simmer. Cover and turn heat to low and simmer for 25 minutes.
* Add lemon juice. green chili, cilantro and peas. Stir and bring back to a simmer.
* Cover and cook on low heat for 10 minutes.
Servings
6
Ingredients:
1 small Finely Chopped Onion
2 inch piece Chopped Ginger
1/4 cup Vegetable Oil
1/2 tsp Cumin Seeds
1 tsp Coriander Seed
1/2 tsp Turmeric Powder
1 medium Tomato
1/4 cup Plain Curd
1 1/4 lbs Ground Lamb
1 1/4 tsp Salt
2 tsp Garam Masala
2 tbsp Fresh Lemon Juice
1 Fresh Hot Green Chili
6 tbsp Fresh Cilantro
1 cup Fresh or frozen peas
Preparation
* Put onion, finger, and garlic into container of food processor and chop finely. Put the oil in wide nonstick pan and set over medium-high heat.
* When oil is hot put in onion, ginger and garlic mixture. Stir and fry until it is somewhat brown.
* Put in cayenne , cumin seeds coriander seeds and turmeric, stir one or twice.
* Now put in the tomato and yogurt, Stir on high heat until the tomato is soft.
* Put in meat, salt and garam masala. Stir, breaking up any lumps, for 2 minutes.
* Put in 1 cup water. Stir and bring to simmer. Cover and turn heat to low and simmer for 25 minutes.
* Add lemon juice. green chili, cilantro and peas. Stir and bring back to a simmer.
* Cover and cook on low heat for 10 minutes.
Sunday, September 9, 2007
Bhakari - Vegetarian Recipe
Free Indian Recipe for
Bhakari - Vegetarian Recipe
2 cups whole wheat flour
1 teaspoon salt
2 tablespoons vegetable oil
1/4 cup milk
1/2 cup water
Bhakari Recipe Directions:
Combine the flour, salt, oil, milk, and half the water in a bowl. Mix using a wooden spoon or fingers. Add more water, 1 tablespoon (15 ml) at a time until the dough forms a ball. Knead the dough with lightly oiled hands for 10 minutes. The dough should be fairly firm. Allow the dough to rest, covered with a dish cloth, for 15 minutes.
Divide the dough into 4 to 6 pieces. Roll each piece into a round 1/4 inch thick. Heat a flat griddle or large skillet over moderate heat. Cook the dough, one piece at a time, pressing it down occasionally with a spatula, until cooked and lightly browned on the bottom. Turn the dough and repeat. The dough may balloon slightly during cooking. Repeat with remaining pieces of dough.
Makes 4 to 6 pieces.
Bhakari - Vegetarian Recipe
2 cups whole wheat flour
1 teaspoon salt
2 tablespoons vegetable oil
1/4 cup milk
1/2 cup water
Bhakari Recipe Directions:
Combine the flour, salt, oil, milk, and half the water in a bowl. Mix using a wooden spoon or fingers. Add more water, 1 tablespoon (15 ml) at a time until the dough forms a ball. Knead the dough with lightly oiled hands for 10 minutes. The dough should be fairly firm. Allow the dough to rest, covered with a dish cloth, for 15 minutes.
Divide the dough into 4 to 6 pieces. Roll each piece into a round 1/4 inch thick. Heat a flat griddle or large skillet over moderate heat. Cook the dough, one piece at a time, pressing it down occasionally with a spatula, until cooked and lightly browned on the bottom. Turn the dough and repeat. The dough may balloon slightly during cooking. Repeat with remaining pieces of dough.
Makes 4 to 6 pieces.
Tuesday, August 14, 2007
Chicken Kandhari Kofta - Mughlai >Main Course
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).
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).
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.
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