Ingredients:
500gms-boneless mutton (cut into small cubes)
2tblspn-ginger, garlic n chillies paste
1/2cup-coriander leaves (finely chopped)
2-big tomatoes sliced
2-big slice bread (soaked in water for 2-3mins, than squeeze out water)
1/2tsp-white pepper powder
6-eggs
1/2cup-ghee
1/2cup-noodles (boiled)
Salt to taste
Method:
Marinate mutton for sometime in ginger, garlic n chillies paste. After marinating, cook with very little water. When mutton is cooked, there should be just about 2-3 tblsp of water in it. When slightly cool, mix in bread, noodles, chopped coriander, pepper n salt.Heat ghee in a pan till smoke appears. Simultaneously take 4 beaten eggs in a baking dish n pour on it ¾ of heated ghee directly from gas. Spread the mutton mix over it evenly.Put over it tomato slices, pour over it remaining 2 beaten eggs, again pour over it balance hot ghee from gas. Now bake it in a pre-heated oven (180 deg Celsius for 20 min) till egg is well cook, should be slightly soft n not hard, after removing from oven drain out excess ghee. Serve hot with rotis or paratha or have it by itself
Monday, January 14, 2008
Thursday, January 10, 2008
Tandoori Chicken Tikka
Boneless chicken - 1kg cut into small piecesKashmiri chilli powder - 2 tsps Lemon juice - 1 tblspSalt - to taste For marination :Yoghurt - 1 cup after having removed the whey by hanging it in a muslin clothKashmiri chilli powder - 1 tspSalt - to tasteGinger paste - 2 tblspnsGarlic paste - 2 tblspns Lemon juice - 2 tblspnsGaram masala pdr - 1/2 tspnmustard oil - 2 tblspnsFor basting : (optional)Butter1/2 tsp chaat masalaFor garnishing : Onion rings & lemon wedges
Preparation Method
Clean the chicken, remove the bones and cut it into small cubes. Apply a mixture of kashmiri chilli powder, lemon juice and salt to the chicken and keep it aside for half an hour.Meanwhile, remove the whey from the curd by hanging it in a muslin cloth for 15 minutes.To this curd, mix kashmiri red chilli powder, salt, ginger and garlic pastes, lemon juice, garam masala powder and mustard oil. Apply this marinade onto the chicken pieces and refrigerate for 4 hours. Heat a non - stick pan, add around4 to 5 tblspns of oil. When the oil becomes hot, fry on a slow flame the chicken pieces. At first, the chicken will leave some water but it will dry up soon and you will start getting a tantalising smell while the chicken is getting roasted. Fry the chicken on the other side also until both sides are reddish brown in colour.Serve hot garnished with onion rings and lemon wedges. Tandoori chicken tikka is ready to eat
Preparation Method
Clean the chicken, remove the bones and cut it into small cubes. Apply a mixture of kashmiri chilli powder, lemon juice and salt to the chicken and keep it aside for half an hour.Meanwhile, remove the whey from the curd by hanging it in a muslin cloth for 15 minutes.To this curd, mix kashmiri red chilli powder, salt, ginger and garlic pastes, lemon juice, garam masala powder and mustard oil. Apply this marinade onto the chicken pieces and refrigerate for 4 hours. Heat a non - stick pan, add around4 to 5 tblspns of oil. When the oil becomes hot, fry on a slow flame the chicken pieces. At first, the chicken will leave some water but it will dry up soon and you will start getting a tantalising smell while the chicken is getting roasted. Fry the chicken on the other side also until both sides are reddish brown in colour.Serve hot garnished with onion rings and lemon wedges. Tandoori chicken tikka is ready to eat
Matar Paneer
Matar Paneer
Ingredients
Paneer as required
Peas as required
2 Onions boiled
2 Tomatoes boiled
1/2 tsp Black pepper whole
1 stick laung
2-3 ilaychi
few bay leaves
1 tsp each of Turmeric,Coriander,Redchilly and garam masala pwd
Salt to taste
few clinatro leaves
Method:
Its a simple one Cut paneer into cubes , fry in 1 tsp ghee. Keep aside.Boil onion and then
grind.Boil tomato , peel and grind.Heat oil in a pan , add laung, kali mirchi, badi ilaychi, mustard, and bay leaves.Add onion and cook for a while.Add red chilly pwrd, coriander pwdr, turmeric pwdr, garam masala and salt.fry.Add tomato. Fry.Add Peas and paneer. Cook for sometime.Dress with cilantro and serve.
Ingredients
Paneer as required
Peas as required
2 Onions boiled
2 Tomatoes boiled
1/2 tsp Black pepper whole
1 stick laung
2-3 ilaychi
few bay leaves
1 tsp each of Turmeric,Coriander,Redchilly and garam masala pwd
Salt to taste
few clinatro leaves
Method:
Its a simple one Cut paneer into cubes , fry in 1 tsp ghee. Keep aside.Boil onion and then
grind.Boil tomato , peel and grind.Heat oil in a pan , add laung, kali mirchi, badi ilaychi, mustard, and bay leaves.Add onion and cook for a while.Add red chilly pwrd, coriander pwdr, turmeric pwdr, garam masala and salt.fry.Add tomato. Fry.Add Peas and paneer. Cook for sometime.Dress with cilantro and serve.
Malpuva
Ingredients:
100 gms Sugar
3 Eggs
150 gms Maida
50 gms Rawa
Half tea spoon Cardamom Powder
Milk for making paste
Ghee for frying
Malai or Cream
Saffron (kesar) for taste and color
Method:
Mix rawa, maida and milk to make paste
Cover the mixture, and leave it for 6 - 8 hours
Add beaten eggs, sugar, cardamom, saffron and milk to make it a little thick batter
Heat ghee in a pan and pour a large spoon of butter
Fry the malpuva till golden in color and turn it around so that it gets fried on other side.
Serving:
Serve hot with malai or cream
100 gms Sugar
3 Eggs
150 gms Maida
50 gms Rawa
Half tea spoon Cardamom Powder
Milk for making paste
Ghee for frying
Malai or Cream
Saffron (kesar) for taste and color
Method:
Mix rawa, maida and milk to make paste
Cover the mixture, and leave it for 6 - 8 hours
Add beaten eggs, sugar, cardamom, saffron and milk to make it a little thick batter
Heat ghee in a pan and pour a large spoon of butter
Fry the malpuva till golden in color and turn it around so that it gets fried on other side.
Serving:
Serve hot with malai or cream
SESAME FRIED CHICKEN
Boneless Chicken cut into 1” pieces 200 gms
Sesame Seeds(Til) 50 gms
1 Egg
Corn flour 7 Tbsp
Flour 1 Tbsp
Oil for Frying
Salt & Pepper to Taste
SCHEZWAN SAUCE
Ingredients
1 Small Onion
5-6 Green Chilies
15-18 Flakes Garlic finely chopped
1 stick Celery
Coriander leaves
1 tbsp Chili Sauce
1 tbsp Soya Sauce
2tbsp Tomato Ketchup
1 tbsp Vinegar
1 tbsp Red Chili powder
1 tbsp Sugara
pinch Ajinomoto
a pinch red colour (not necessary if u don’t have)
4 tbsp Oil
Salt & Pepper to taste
Method:
Method for Sesame Chicken:
Make a Batter with Cornflour, Flour, Egg and water to make a thick droppingConsistency, add Salt & Pepper. Keep aside for half an hour. Dip the chickenPieces into batter roll in sesame seeds and deep fry in hot oil. Serve hotGarnished with chopped spring onions, and Schezwan sauce (recipe follows)
Method for SCHEZWAN SAUCE :
Mix all the finely chopped ingredients together, Add all the remaining ingredientsHeat the oil to smoking point and pour it over the mixture immediately.Leave it to cool for 30 mins before serving.
Sesame Seeds(Til) 50 gms
1 Egg
Corn flour 7 Tbsp
Flour 1 Tbsp
Oil for Frying
Salt & Pepper to Taste
SCHEZWAN SAUCE
Ingredients
1 Small Onion
5-6 Green Chilies
15-18 Flakes Garlic finely chopped
1 stick Celery
Coriander leaves
1 tbsp Chili Sauce
1 tbsp Soya Sauce
2tbsp Tomato Ketchup
1 tbsp Vinegar
1 tbsp Red Chili powder
1 tbsp Sugara
pinch Ajinomoto
a pinch red colour (not necessary if u don’t have)
4 tbsp Oil
Salt & Pepper to taste
Method:
Method for Sesame Chicken:
Make a Batter with Cornflour, Flour, Egg and water to make a thick droppingConsistency, add Salt & Pepper. Keep aside for half an hour. Dip the chickenPieces into batter roll in sesame seeds and deep fry in hot oil. Serve hotGarnished with chopped spring onions, and Schezwan sauce (recipe follows)
Method for SCHEZWAN SAUCE :
Mix all the finely chopped ingredients together, Add all the remaining ingredientsHeat the oil to smoking point and pour it over the mixture immediately.Leave it to cool for 30 mins before serving.
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