Ingredients:
1/2 kg - mutton, with bones
2 tsp - red chilli powder
2 tsp - ginger garlic paste
1 tsp - tumeric powder
1 tsp - garam masala powder
3 tsp - oil
1 bunch - coriander
1 - onion, sliced
Method
Boil mutton in a pressure cooker with 1&1/2 glasses of water and salt.
Once cooked, remove onto a plate and keep aside for 5 min.
Heat oil in a kadai, add mutton, ginger garlic paste, tumeric powder, red chilli powder, garam masala powder and salt if needed.
Fry till crisp and garnish with coriander leaves and onion before serving.
Friday, June 11, 2010
Chicken Shaslick
Ingredients:
1 Kg. boneless chicken
2 tsp Salt
1 tsp chili (Lal Mirch) powder
2 Green Bell peppers
3 Medium Onions
6 Small green chilies
½ Kg canned whole/diced tomatoes
½ Cup Ketchup
3 tbs. Soy Sauce
3 tbs. Oil
Method:
Cut the chicken into cubes and
fry it in oil on low-medium heat
until the chicken is white. (15 minutes)
Dice the tomatoes if you're using whole ones. Add this to the chicken. Deseed the bell peppers and cut them into 1 inch chunks. Cut the onions into chunks and add these in as well.
Throw in the rest of the ingredients and cook this on low-medium heat for about half an hour or until the bell peppers are slightly soft.
Serve with boiled rice.
1 Kg. boneless chicken
2 tsp Salt
1 tsp chili (Lal Mirch) powder
2 Green Bell peppers
3 Medium Onions
6 Small green chilies
½ Kg canned whole/diced tomatoes
½ Cup Ketchup
3 tbs. Soy Sauce
3 tbs. Oil
Method:
Cut the chicken into cubes and
fry it in oil on low-medium heat
until the chicken is white. (15 minutes)
Dice the tomatoes if you're using whole ones. Add this to the chicken. Deseed the bell peppers and cut them into 1 inch chunks. Cut the onions into chunks and add these in as well.
Throw in the rest of the ingredients and cook this on low-medium heat for about half an hour or until the bell peppers are slightly soft.
Serve with boiled rice.
CHEESE CHICKEN KEBAB
Ingredients:
Boneless chicken breast, 2 inch cubes 6(100 grams each)
Egg 1
Caraway seeds (shahi jeera) 1/2 tablespoon
Green cardamom powder 1/2 teaspoon
Green chilli paste 1 teaspoon
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Fresh coriander leaves 1 tablespoon
Roasted chana dal powder 1/4 cup
Turmeric powder 1/4 teaspoon
Cream 1/4 cup
Thick yogurt 1 1/2 cups
Processed cheese, grated 1 cup
Salt to taste
Black peppercorns, crushed 7-8
Oil to shallow fry
Method:
Break egg into a bowl. Add caraway seeds, green cardamom powder, green chilli paste, ginger-garlic paste, coriander leaves, roasted chana dal powder, turmeric powder, cream and yogurt and mix well. Add cheese, salt, crushed black peppercorns and mix well.
Add the chicken cubes and mix. Set aside to marinate for about half an hour.
String the chicken cubes onto skewers.
Heat a non stick grill pan. Drizzle some oil and place the skewers on it. Shallow fry, turning the skewers from time to time, till the kebabs are golden on all sides.
Cover the pan with aluminium foil to ensure even cooking.
Boneless chicken breast, 2 inch cubes 6(100 grams each)
Egg 1
Caraway seeds (shahi jeera) 1/2 tablespoon
Green cardamom powder 1/2 teaspoon
Green chilli paste 1 teaspoon
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Fresh coriander leaves 1 tablespoon
Roasted chana dal powder 1/4 cup
Turmeric powder 1/4 teaspoon
Cream 1/4 cup
Thick yogurt 1 1/2 cups
Processed cheese, grated 1 cup
Salt to taste
Black peppercorns, crushed 7-8
Oil to shallow fry
Method:
Break egg into a bowl. Add caraway seeds, green cardamom powder, green chilli paste, ginger-garlic paste, coriander leaves, roasted chana dal powder, turmeric powder, cream and yogurt and mix well. Add cheese, salt, crushed black peppercorns and mix well.
Add the chicken cubes and mix. Set aside to marinate for about half an hour.
String the chicken cubes onto skewers.
Heat a non stick grill pan. Drizzle some oil and place the skewers on it. Shallow fry, turning the skewers from time to time, till the kebabs are golden on all sides.
Cover the pan with aluminium foil to ensure even cooking.
CHOW MEIN
Chicken 1/2kg boiles and pieces karlo iski barik
Cabbage 1cup cut
Carrot 2cup cut
Spring onion 1 cup chopped
Peas 1 cup boiles
Soya sauce 2 tablespoon
salt + chinese salt 1teaspoon
Worcester sauce 2 tablespoon
Noodles 1 cup boiled
oil 1/2 cup
Heat oil and fry chicken and vegetables then add al labove given spices except noodles cook it for 2-3 mins then add noodles and mix well cook for 5mins . tkae it out n serve
Cabbage 1cup cut
Carrot 2cup cut
Spring onion 1 cup chopped
Peas 1 cup boiles
Soya sauce 2 tablespoon
salt + chinese salt 1teaspoon
Worcester sauce 2 tablespoon
Noodles 1 cup boiled
oil 1/2 cup
Heat oil and fry chicken and vegetables then add al labove given spices except noodles cook it for 2-3 mins then add noodles and mix well cook for 5mins . tkae it out n serve
Butter Chicken
Ingredients :
1 whole chicken cut up
1 tbsp tandoori masala
1/2 tbsp garam masala (cloves, cinnamon and cardamom powdered)
2 tbsp lime juice
1/2 tsp cummin powder (zeera)
5 tbsp of yoghurt
Salt
Curry:
2 tomatoes puree in a blender
2 onions chopped
1 tbsp ginger-garlic paste
1 1/2 tbsp butter
3 tbsp cream
1 tsp chilli powder
Kisan Oil
Method :
Marinate the chicken in the marinade for 1 whole hour. Heat Kisan oil in a non-stick pan and fry the chicken for 10 minutes. Remove the chicken and keep it aside. In the remaining Kisan oil fry the chopped onions till golden, then add the ginger-garlic paste and fry ,sprinkle little water now and then ,till the oil separates. Add the chilli powder, tomato paste and cook for 10 minutes. Add the butter, cream and the chicken. Mix well and cook till done.
1 whole chicken cut up
1 tbsp tandoori masala
1/2 tbsp garam masala (cloves, cinnamon and cardamom powdered)
2 tbsp lime juice
1/2 tsp cummin powder (zeera)
5 tbsp of yoghurt
Salt
Curry:
2 tomatoes puree in a blender
2 onions chopped
1 tbsp ginger-garlic paste
1 1/2 tbsp butter
3 tbsp cream
1 tsp chilli powder
Kisan Oil
Method :
Marinate the chicken in the marinade for 1 whole hour. Heat Kisan oil in a non-stick pan and fry the chicken for 10 minutes. Remove the chicken and keep it aside. In the remaining Kisan oil fry the chopped onions till golden, then add the ginger-garlic paste and fry ,sprinkle little water now and then ,till the oil separates. Add the chilli powder, tomato paste and cook for 10 minutes. Add the butter, cream and the chicken. Mix well and cook till done.
Chicken Sandwich
Ingredients
2 cup chicken boiled and cubes
11/2 cup mayonnaise
1tbsp lemon juice
1/2 tbsp ginger
1/4 cup onion
1/2 cup shimla mirch
salt and pepper to taste
4 salad leaves
sandwich bread
Method
Mix chicken , mayonnaise, lemon juice,ginger, onion, shimla mirch salt and pepper.keep it in fridge for 1 hr. on bread put salad leaves then chicken mixture,cover it with bread . serve it
2 cup chicken boiled and cubes
11/2 cup mayonnaise
1tbsp lemon juice
1/2 tbsp ginger
1/4 cup onion
1/2 cup shimla mirch
salt and pepper to taste
4 salad leaves
sandwich bread
Method
Mix chicken , mayonnaise, lemon juice,ginger, onion, shimla mirch salt and pepper.keep it in fridge for 1 hr. on bread put salad leaves then chicken mixture,cover it with bread . serve it
Tuna Sandwich
Ingredients
1 can of tuna in oil
2 to 3 tblsp of fresh coriander cut finely
2 to 3 tblsp of green and red pepper cut finely
2 to 3 tbls of green onion cut finely
3 tblsp of mayonaise
1 tsp mustard
a pinch of all spices
salt
2 to 3 tbls of lemon juice
any kind of brown bread
fresh lettuce leaves
slice tomatoes
Directions
Strain the tuna from the can
Crush the tuna with a fork
Mix all the ingredients and stuff the bread with the mixture.
1 can of tuna in oil
2 to 3 tblsp of fresh coriander cut finely
2 to 3 tblsp of green and red pepper cut finely
2 to 3 tbls of green onion cut finely
3 tblsp of mayonaise
1 tsp mustard
a pinch of all spices
salt
2 to 3 tbls of lemon juice
any kind of brown bread
fresh lettuce leaves
slice tomatoes
Directions
Strain the tuna from the can
Crush the tuna with a fork
Mix all the ingredients and stuff the bread with the mixture.
Subscribe to:
Posts (Atom)