Tuesday, 14 April 2009

Chicken tikka


1 lbs boneless chicken,
1/2 tsp red chilli powder,
1/4 tsp cardamom powder,
1 tsp kasoori methi,
1/4 tsp garam masala powder,
1/2 tsp coriander powder,
2 tbsp lemon juice,
1 tbsp ginger-garlic paste,
3/4 cup thick yogurt,
a pinch of red food colour,
salt to taste,
1 onion - cut into big cubes,
1 green pepper- cubed,
1 ree pepper- cubed and
1/2 cup oil.

Cut the chicken into cubes and remove all the moisture using a paper towel. In abowl take the red chilli powder, cardamom powder, kasoori methi powder, garam masala powder, coriander powder and salt.Mix all these dry spices and add the lemon juice. Now Squeeze all the water from the ginger-garlic paste and add the dry portion to the above spices. Add curd to this and mix all the spices with yogurt to make a smooth paste. Now add chicken and vegetables to this and mix well. Marinate in the refrigerator for 2 hours.
If using bamboo skewers soak them overnight in water to prevent them from burning. Arrange the chicken and vegetables on the skewers and baste the chicken with some oil.
Heat your oven to to highest temperature or use broil mode if u have it on ur oven and cook the chicken for 20- 3- minutes. In between turn the skewers and cook until cooked and coloured.
Make kebab masala by mixing chat masala and mint leaf powder and sprinkle it on the kebabs. Serve hot.

When you are turning the skewers in between, make sure u baste it with some oil. This will keep the kebabs nice and juice.

Source: vahrevah.com

China grass pudding


8 grams china grass/dry agar agar,
2 cups milk,
1/2 cup sugar,
1/2 tsp vanilla extract,
warm water to soak the china grass,
4-5 drops of green food color (optional),
Raisins and
saffron for garnishing.

Soak the china grass in warm water. After 1/2 an hour transfer to a pan add bring the china grass and water to a boil. Reduce the heat and keep stirring till the china grass dissolves completely.
In another pan , add milk, sugar and vanilla extract and bring to boil. When it starts boiling, reduce the heat and add the melted china grass to the milk and immediately remove from heat and pour into a flat dish or into individual moulds.
Garnish with raisins and saffron. Let it set at room temperature and then chill it. Cut into diamond shapes and serve. If using a mould, invert the pudding and serve.

Sunday, 12 April 2009

Chilli Paneer


1 lbs paneer, 1 egg, 11/2 tbsp corn flour, 1 tsp maida, 1 tbsp ginger garlic paste, oil for deep frying, 1/2 tsp cumin seeds, 1 tbsp of chopped garlic, 4 chopped green chillies, 1 onion-cut into cubes, 1 tbsp coriander powder, 1 tbsp chilli-garlic sauce, a pinch of ajinomoto, 1/2 tsp chilli powder, 1 tbsp soya sauce, 1/2 cup chopped curry leaves, 1/2 cup chopped coriander leaves, 1 lemon / lime and salt to taste.

Cut the paneer into small cubes. In a bowl mix together cornflour, salt, 1/2 tbsp of ginger-garlic paste, maida and egg with some water to make a thin batter. Add paneer to this and mix well to coat paneer with this mixture.
Heat oil in a pan and fry the paneer pieces coated with mixture till golden colour.
Heat 2 tbsp of oil in a pan, add cumin seeds, when they start spluttering add chopped garlic, 1/2 tbsp of ginger-garlic paste and fry for 1-2 minutes. Add green chillies, onion, coriander powder and add some water ( very little) to mix everything. Now add chilli-garlic sauce, ajinomoto, chilli powder, soya sauce, curry leaves lime juice and some salt. and mix well. To this add the fried paneer cubes and coriander leaves, mix well and serve hot.

Source :vahrevah.com


Lasagna is believed to have originated in Italy, made with alternate layers of pasta, bachamel sauce, meat sauce and tomato sauce.

1/2 kg minced beef, 1/2 pack lasagna sheets, 2 tbsp ginger-garlic paste, 3 tbsp of oil, 1 onion-chopped, 1 tomato-chopped, 1/4 bunch parsley- chopped, 1 cup tomato puree, 1/2 tsp rosemary, 1/2 tsp oregano, 1/2 tsp black pepper powder, 1/2 tsp white pepper powder, 1 bottle of pasta sauce and salt to taste.

Heat oil in wok and add ginger garlic paste, fry for 2-3 minutes, add the minced meat, stir and add some water. Cook till the meat is cooked and the water evaporates.
Now add rosemary, oregano, salt, white and black pepper powder, mix the spices with meat. Add the chopped onion and tomato and cook for 5-7 minutes. Add the puree and mix again. Finish it by adding chopped parsley.

For the Bachamel sauce
1/2 ltr milk, 4 tbsp maida, 3 tbsp oil, 1/2 tsp rosemary, 1/2 tsp oregano, 1/2 tsp black pepper powder, 1/2 tsp white pepper powder, 1 cup chopped parsley, 2-3 slices of cheddar cheese,1 pack grated mozarella cheese and salt to taste.

Heat the oil in a pan and add the maida, and roast it in the oil stirring conitnuosly until its cooked. Make sure not to burn it. Keep aside.
In a saucepan bring milk to boil. Simmer the flame and add the above mixture little by little, stirring continuosly until the milk starts to thicken. Add rosemary, oregano, salt, white and black pepper and mix again. Now add the cheddar cheese and cook agin for 5 minutes. Finish it off by adding the parsley.

Boil the Lasagan sheets like any other pasta and Keep aside. If using pre cooked Lasagna sheets soak them in water for 10- 15 minutes before using them.

In a baking dish, apply thin layer of pasta sauce and arrange a layer of Lasagna sheets, then the meat and the bachamel sauce. Repeat the layers again ending bachamel sauce. Sprinkle grated mozarella cheese on top and bake in the oven at 200 c / 400 F for 30 mins.

Gajar ka halwa

Carrot Halwa

1 kg grated carrot. 2 cups sugar, 11/2 tim condensed milk, 2-3 tbsp ghee, 1/2 tsp cardamom powder, almonds-soaked in hot water,peeled and silvered for garnishing.

In a heavy bottomed pan heat the ghee, add the grated carrot and mix well. Cook for about 10 minutes. Add the sugar and cook again until the sugar is dissolved and the carrot is cooked.Add the condensed milk and cook again stirring occasionally until all the moisture is evaporated. Sprinkle some cardamom powder and garninsh with almonds.

Pani poori / Gol gappa


For the poori:
1 cup sooji, 1 tbsp maida, oil for deep frying and salt to taste.
For the filling:
1 cup boiled chickpeas, 250 gms boiled potato, 1 tsp chilli powder, 1 tsp chaat masala and salt to taste- Mix everything.
For the pani:
1 litre cold water, 1/2 cup tamarind juice, 2 tsp black salt, 1/2 tsp coriander powder, 1/2 tsp cumin powder, 1/4 tsp pepper powder,1/4 tsp chilli powder, 1/2 tsp sugar,salt to taste, 1/2 cup coriander leaves, 1/2 cup mint leaves, 2 green chillies and 1/2 inch ginger.

For the poori:
To the sooji, add the maida and salt. Make a dough and knead well and rest the dough for 20- 30 minutes. Roll it to make small pooris and deep fry the on a low flame until light golden and crisp.
For the Pani:
Make a paste of coriander leaves, mint leaves , green chillies and ginger in pestal and mortar. Take the water in a bowl and mix all the ingredients and also add the above paste to it. Mix well and adjust spices and tanginess to taste. Strain through a strainer to remove any rough bits.

After pooris are cool, punture each poori in the centre, fill with stuffing and serve with pani, sweet chutney and green chutney.

Saturday, 11 April 2009

Sweet corn chicken soup


200 gms of boneless chicken, 1 tbsp butter, 1 tin sweet corn- cream style, 2 tbsp cornflour, 2 tsp soya sauce, 1 tbsp of chopped garlic, 3 cups of chicken stock, 1 tbsp of fresh lemon juice, 1 tsp of pepper powder, 2 spring onions- cut diagonally to garnish and salt to taste.

In a saucepan boil water and add chicken pieces with a pinch of salt. Cook until tender. Now remove the chicken pieces and reserve the stock. Cut the cooked chicken into small strips.
Heat another saucepan and melt the butter and add chopped garlic. Saute for 2-3 minutes and add the sweetcorn and cook for 3-4 minutes. Now add the chicken stock to this and bring to a boil.
Blend the cornflour with a little water, add to soup and bring back to the boil. Keep stirring for 2-3 mins and add pepper powder, soya sauce, lemon juice and salt to taste. Garnish with spring onions and serve hot.

Thursday, 9 April 2009

Chicken 65


2 lbs Chicken- boneless thigh meat, 4-5 green chillies- slit, 1/2 tsp cumin seeds, 1/2 cup coriander leaves, 1 Egg, 1/2 tsp chilli powder, 4-5 chopped curry leaves, 1/2 tsp cumin powder, 2 tsp ginger-garlic paste, 1/2 tsp Ajinomoto, 1 tbsp chilli-garlic paste, 2 tsp cornflour, 1 tsp chopped garlic, 1/2 tsp chopped ginger, 1/2 tsp pepper powder, red colour (optional), oil for frying and salt to taste.

To the chicken, add some salt, a pinch of ajinomoto, 1tsp ginger-garlic paste, pepper powder, cornflour and mix it well. Now add 1 egg and mix again.
Heat oil in wok or kadai and fry the chicken- fry few at a time and fry until light golden brown. Drain and keep them on paper towel.
To make the sauce: Heat 2-3 tsp of oil in pan. Add cumin seeds, chopped garlic, chopped ginger and saute until fragrant. Now add chopped green chilles, curry leaves, 1 tsp ginge-garlic paste, pepper powder, chilli powder, cumin powder, very little salt, chilli-garlic paste, pinch of ajinomoto, red colour and mix well. Add 3-4 tbsp of water to this sauce and mix well. Now add the chicken to this sauce and toss lightly. Stir in coriander leaves and squeeze the juice of 1 lemon to this and serve hot.

Source: vahrevah.com

Zeera rice


1 cup basmati rice, 1 tbsp butter or oil, 2 green chillies, 2-3 whole peppercorns, 1 bay leaf, 2 cloves, 1 cinnamon stick, 1 tsp zeera(cumin), 1'4 bunch mint, 2 cups water and salt to taste.

Wash the rice and soak in water for 20-30 mins. Heat the butter/ oil in a heavy bottomed pan. Add cumins, peppercorns, bay leaf, cloves, cinnamon, green chillies and mint and fry for a while. Add water and bring to boil and add salt. Add rice and bring to boil until 85-90% cooked. Now close the lid and simmer the flame. Cook until the rice is done. Garnish with fried onions .

Chicken Wings

- Buffalo, New York style

2 pounds chicken wings-with skin, salt and pepper to taste, oil for deep frying, 2 tsp butter,1 tsp white vinegar, 1 cup Franks cyenne pepper hot sauce, 1/2 cup pickled Jalapeno peppers.

Sprinkle chicken wings with salt and pepper powder. Heat oil and fry the wings in batches until crisp and cooked or bake them until crisp and cooked. Transfer to paper towel to drain.
In a small pan, melt butter and stir in the hot sauce, vinegar and Jalapeno peppers. Add the wings to the pan and toss to coat thoroughly. Serve hot.

Wednesday, 8 April 2009

Karahi chicken


750 gms of chicken, 5 tomatoes-chopped or tomato puree, 3-4 green chillies-chopped, 1 tbsp ginger paste, 1 tbsp garlic paste, 1/4 tsp red chilli powder, 1/4 tsp black pepper powder, 1/2 cup oil, fresh coriander leaves-chopped, fresh ginger- chopped (for garnishing) and salt to taste.

Heat the oil in a wok (karahi), add ginger- garlic paste and fry for few minutes. Add red chilli powder, pepper powder and salt. Add the chicken and mix well and cook till it turns light brown and almost tender.The water should evaporate completely.
Now add the chopped tomatoes, chopped green chillies and coriander leaves. Cover the pot and cook for another 5- 10 minutes or till the tomatoes are cooked. Garnish with chopped ginger. Serve hot with roti or naan.



15-16 sheets of ready made frozen filo/philo sheets, 300 gms unsalted butter, 300 gms of mixed Pistachios, Walnuts and Almonds- roughly chopped, 3 tbsp granulated sugar, 1tsp ground cardamom.
For the syrup:
350 gms sugar, 300 ml water, 1 tbsp lemon juice, 2tbsp orange blossom water(optional).

Unwrap and thaw the filo sheets at room temperature and keep under a damp tea towel until you are ready to use them. Pre heat the oven to 180 C / 350 F. In a clean bowl, mix together all the nuts, sugar and cardamom.
Grease a baking tray with butter. Melt the remaining butter in a saucepan over low heat or in a microwave.
Layer 4-5 sheets in the baking tray, brushing each sheet with melted butter before adding the next sheets. Spread half of the nut mixture over the sheets in the tray. Layer 4-5 sheets again on the nut mixture, brushing each layer withe butter. Now spread the remaining nut mixture in the tray and layer the mixture again with the remaining sheets.
Using a sharp knife cut the baklava into squares or diamond shape. Place the Baklava in the pre-heated oven for 30-40 mins or until the top is golden brown. Do not allow the top to burn.
Remove and allow to cool slightly. Now drizzle the baklava while in the tray with the syrup and then let cool completely before serving.
For the syrup:
Heat the sugar, water, lemon juice and the orange blossom water in a saucepan and bring to a boil. Now simmer for 10-15 mins until the syrup is formed. Cool completely before adding to baklava.


Related Posts with Thumbnails