Friday, 9 August 2013

DAHI CHICKEN

Dahi Chicken


INGREDIENTS


Chicken.......... 750 gm (cut into small pieces)

Yogurt.......... 1 cup

Green Cardamon.......... 8/10

Cloves.......... 5/6

Whole Black Pepper.......... 8/10

Ginger paste.......... 1 tbsp

Garlic paste.......... 1-1/2

Onion.......... 2 (medium size finely chopped)

Green Chillies.......... 3/4

Lemon juice.......... 2 tbsp

Butter.......... 2 tbsp

Coriander leaves.......... 2 tbsp (finely chopped)

Turmeric powder.......... pinch of

Kashmiri chilli powder.......... half tbsp

Salt to taste

HOW TO COOK:

  • Firstly grind the cardamon, cloves and black pepper.
  • Wash the chicken pieces and marinate with ginger garlic paste, yogurt, lemon juice and the grounded powder.
  • Now set it aside about 20 to 30 minutes.
  • Now heat butter in a pan.
  • Add onion, green chillies and saute it till the onion golden brown in color.
  • Now add the marinated chicken, salt, kashmiri chilli powder and turmeric powder in it and mix it well.
  • Saute it several minutes.
  • Cover it and cook on low heat for 20 minutes.
  • No needed to add water because the chicken cooked with the yogurt.
  • Before serving add the chopped coriander.
  • Serve it hot with any Indian bread.click here

Monday, 18 March 2013

ALOO JEERA

ALOO JEERA


INGREDIENTS:

Potatoes.......... 4

Oil.......... 4 tsp

Jeera(cumin seeds).......... 1/2 tsp

Ginger.......... 1/2 tsp

Garlic.......... 4 cloves

Turmeric.......... 1 tsp

Red chilli Powder.......... 1 1/2 tsp

Tomato.......... 1

Garam masala.......... 1 tsp

Coriander powder..........  1 tsp

Coriander leaves for garnishing 

Salt to taste


HOW TO COOK:
  • Boil potatoes with water.
  • Peel and dace them.
  • Chop onions, garlic, ginger, coriander and tomato.
  • Heat oil and add jeera until they crackle.
  • Add garlic and jeera and stir until golden in color.
  • Add garam masala, dhaniya powder and salt.
  • mix well and stir.
  • Then add the boiled potatoes.
  • Sprinkle turmeric and chilli powder and stir.
  • Add tomato and simmer the flame.
  • Cook covered for 5 minutes and serve hot with chapati.

Sunday, 17 March 2013

PALAK PANEER

PALAK PANEER

INGREDIENTS:

Spinach.......... 600 gms

Green chillies.......... 2 chopped 

Paneer.......... 2 cups in cube

Oil.......... 2 tbsp

Cumin Seeds.......... 1 tsp

Garlic.......... 1 tsp finely chopped

Ginger.......... 1 tsp finely chopped

Lemon Juice.......... 1 tsp

Cream.......... 2 tsp

Butter.......... 1 tbsp

Salt to taste


HOW TO COOK:
  • Blanch the spinach in lots of boiling salted water for about 3 minutes.
  • Refresh in chilled water.
  • Squeeze out excess water gently and blend to a fine paste with the green chillies.
  • Deep fry the paneer cubs in moderately hot oil till light golden in color.
  • Drain on absorbent paper.
  • Heat the butter  in a heavy based pan.
  • Add the cumin seeds and let them crackle.
  • Add the garlic and ginger and fry briefly till the raw smell goes away.
  • Add the chopped spinach puree, salt and mix well.
  • Add water if required to get a gravy of desired consistency and bring to a boil.
  • Add the deep fried paneer cubes and stir to mix gently.
  • Mix in the lemon juice.
  • Simmer for about 4 minutes.
  • Put off the heat and mix in the cream.
  • Served with hot chaapati or naan.Naan 



Friday, 8 March 2013

MALAI KOFTA

MALAI KOFTA

INGREDIENTS:

For Gravy:

Onion paste.......... 2

Tomato paste.......... 2

Ginger paste.......... 1 tsp

Garlic paste.......... 1 tsp

Turmeric powder.......... 1 tbsp

Coriander powder.......... 1 tbsp

Chilli powder.......... 1 tbsp

Garam masala.......... 2 tbsp

Cream.......... 1 cup

For Kofta:

Paneer.......... 200 gms

Potato.......... 1

Pepper.......... 1 tbsp crushed

Garam masala.......... 1/2 tbsp

Cornflower.......... 2 tbsp

Oil for frying

Salt as per taste


HOW TO COOK:

  • Boil and mash potatoes.
  • Now mix all the kofta ingredients together.
  • Mix small balls with this mixture.
  • Deep fry in oil.
  • Heat oil in a pan and add onion paste.
  • After 5 minutes add ginger garlic paste and saute for 2 -3 minutes.
  • Add all masala powders and stir for 5 minutes or until the oil evaporate. 
  • Add tomato paste and once everything is mixed well.
  • Now add the cream over the mixture. 
  • After 5 minutes, remove it from heat.
  • Now the gravy is done, add koftas in it.
  • serve hot.


Friday, 22 February 2013

PRAWN WITH SAMBAL SAUCE

PRAWN WITH SAMBAL SAUCE


INGREDIENTS:

Prawn.......... 150 gms

Egg.......... 2

Cornflower.......... 3 tbsp

White Oil.......... 1 tbsp

Garlic.......... 1 tsp chopped

Sambal Sauce.......... 3 tbsp

Dark Soya sauce.......... 1 tsp

White Vinegar.......... few drop

Salt.......... as per taste


HOW TO COOK:

  • Be scaled and wash the prawn.
  • In a bowl mix well the eggs, salt and 2 tbsp cornflower.
  • Now add the prawn in it and marinate for half an hour.
  • In a cup, mix 2 tsp water and 1 tsp cornflower and keep aside.
  • Heat oil in a non stick pan.
  • Add the marinated prawn and fry till golden brown in color.
  • Keep it aside.
  • In the same pan heat oil and add the chopped garlic and saute.
  • Now add the sambal sauce, stock, soya sauce and then add the fried prawn.
  • Before serving add the addle cornflower and white vinegar.
  • Now the prawn is ready and serve. 
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