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. 

MURG GALOUTI KABAB

MURG GALOUTI KABAB

INGREDIENTS:

Chicken keema.......... 500 gms

Green chillies.......... 1 tsp chopped

Cashew nuts.......... 5/6

Kabab Chini.......... pinch of

Ginger.......... 1/2 inch

Kashmiri red chilli powder.......... 2 tsp

Garlic.......... 2 cloves 

Caraway Seed.......... 1 tsp

Processed Cheese.......... 1 cube 

Onion.......... 1 tbsp chopped

Lemon Juice.......... 2 tsp

Coriander leaves.......... 1 tbsp

Ghee/Oil.......... 3/4 tbsp

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


HOW TO COOK:
  • Wash and drain the chicken keema.
  • Grind all ingredients with chicken(except cheese and ghee).
  • mix it well.
  • Greet the cheese and add with chicken mix.
  • Now refrigerate the mixture for 4 to 5 hours.
  • After this make some small ball with the  mixture.
  • Now preheat the oven.
  • In micro + grill combination mode place the kabab ball on grill rack.
  • brash the ghee on it and cook for 8 to 10 minutes.
  • Now its ready to serve hot with paratha.

Monday, 18 February 2013

RAS MALAI

Ras malai is a very delicious Bengali sweet dishes. But in now its accepted by all over India. In Indian wedding or any rituals Its so commonly served.Ras malai is my favorite desert and very easy to cook at home.

RAS MALAI

INGREDIENTS :

For the milk


Whole Milk.......... 1 litre

Cream.......... 1 1/2 cup

Sugar.......... 1 1/2 cup

Green Cardamon.......... 1 tsp Crushed

For the filling


Saffron.......... a pinch

cream.......... 1 tbsp

Pistachios.......... 1 tbsp crushed

Golden raisin.......... 1 tbsp

Almonds.......... 1 tbsp

Honey.......... 1/2 tbsp

For the medallions


Whole milk.......... 10 cups

Lemon juice.......... 4 tbsp

Water.......... 7 cups

Sugar.......... 1 kg

Cornstarch.......... 2 tbsp(dissolved) 


HOW TO COOK:

For the milk:
  • Boil the milk in a deep pan over high heat, till it reduces to a cup.
  • Stirring constantly.
  • Add cream,sugar,cardamon and boil for 5 minutes.
  • Pour into a serving dish.
For the filling:
  • Roast the saffron and powder it with a spoon.
  • Mix with cream, nuts, raisins and honey.
  • Apply some oil on hands and divide the filling into 15 portions.
For the medallions:
  • boil the milk in a deep pan.
  • reduce heat and add lemon juice.
  • Stir to make the milk curdle and cheese to separate from the whey.
  • If the cheese does not separate then add another tbsp of lemon juice.
  • remove from heat and set aside for 10 minutes.
  • pour the cheese mixture into a moist cloth, gather the 4 corners of cloth and rinse under tap water for 10 minutes.
  • Gently twist the cloth to squeeze out excess water.
  • Its hang for 20 minutes to allow excess water to drain.
  • Mix water and sugar in a pan and bring to boil.
  • String constantly until the sugar dissolves completely.
  • Cook on high heat for 4 minutes remove from heat and set aside.
  • Unwrap the cheese on a clean work surface, crumble it repeatedly till it becomes fluffy and smooth.
  • Collect all the cheese into one big portion and divide into 15 portions.
  • Place one portion of filling in each portion of cheese and shape each into a medallion.
  • Reheat the sugar syrup, bring to a boil and slide in the prepared medallions.
  • Increase heat and boil continuously for about 20 minutes adding cornstarch with 1/2 cup water 4 minutes of boiling.
  • Take care to add the water directly into the syrup and not on the medallions.
  • Remove from heat and cool.
  • Gently lift the medallions with a slotted spoon,drain and slip them into the flavored milk.
  • Garnish with essence, refrigerate for upon 6 ours.
  • Serve chilled in small dishes with a few tbsp of  flavored milk.
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