Tuesday 17 February 2009

Murg malai kabab


1 lbs Chicken breast, 1/4 tsp meat tenderizer or raw papaya paste, 1/2 tsp pepper powder, 1/2 tsp cardamom powder, 1 tsp ginger garlic paste,2 tbsp grated cheese, 1 tbsp thick yogurt, 1 tbsp cream, 1 tbsp corn flour, 1 green chilli, 1/2 cup coriander leaves, 1tbsp oil, salt to taste.

Cut the chicken breast to bite size pieces and dry then with a paper towel, to remove the moisture. Now marinate the chicken with pepper powder, tenderizer, a pinch of salt and squeezed ginger- garlic paste. Keep this in the refrigerator for 30 mins, before adding to the other marination.
Now for the second marination, make a nice paste of the grated cheese by rubbing it with your palms. To the cheese paste add thick Yogurt, cream, a pinch of salt, paste of coriander and green chilli ( you can put the coriander leaves and green chilli in a pestal and mortar, and make a fine paste) Now mix all these together to form a smooth paste, add the corn flour and mix again. Add the chicken to this mixture and mix it with the paste, add oil and mix again. Now marinate this mixture again in your refrigerator for around 1 hour.
After 1 hour, put the chicken on the skewers and put it in the oven at the highest temperature possible. Cook for 10 mins on each side or until you see fine colour on the kababs.
Serve hot with sprikled chat masala and lime juice.

Note: If you are using bamboo skewers, soak them overnight in water, to prevent them from burning.

Source: vahrevah.com

Thursday 12 February 2009

Curried egg puffs


Frozen Puff pastry sheets, Hard boiled eggs, 2-3 sliced Onions, Few chopped curry leaves, Chopped cilantro(coriander leaves), 1/2 tsp red chilli powder, 1/2 tsp jeera powder,2 tsp cooking oil and salt to taste.

Take the pastry sheets from the freezer and thaw them at room temperature. Cut each egg vertically(lengthwise)into two halves. In a pan, heat oil,Add the curry leaves and the sliced onions and cook them on medium low until they start turning light brown. Now add chilli powder,jeera powder and salt and finally add the chopped coriander leaves and stir well.
While the cooked onions are cooling down, roll out the pastry sheets on a lightly floured surface and cut the pastry into rectangles strips about 3-4 inches wide by 5-6 inches long (approx).
Place a tablespoon of the onions on a strip and a half of boiled egg(the cut side down). Moisten the edges of the strips with little water and fold the strip,so that it encloses the strip. Now press down on the edges to seal. If u want, you can press the edges with a fork for a fluted pattern. Continue this process until you are done with all the strips.
Preheat the oven to 200 C. Place the puffs on a baking sheet and bake it till the pastry in golden brown on top.
Let it rest for 3-5 mins.serve it hot with tomato ketchup or sweet chutney.

Tuesday 10 February 2009

Basbousa or basboosa

-Sooji halwa with coconut

Ingredients :
50 gms plain flour(maida), 1 tsp baking soda, 350 gms semolina(sooji), 225 gms Castor sugar, 50 gms dessicated coconut, 100 gms unsalted butter-melted, 250 ml milk, 1 tsp vanilla essence,Almonds for garnishing.
For syrup :
225 gms sugar, 150 ml water, 1 tbsp lemon juice.

To prepare syrup, place sugar, water, lemon juice in a pan and boil. Simmer for 6-10 minutes until the syrup is thick.Remove from fire.Cool and refrigerate.
Pre-heat the oven to 170 degrees C. Seive flour and baking powder in a large bowl. Add semolina, sugar and coconut, mix well. Pour in melted butter,milk and vanilla essence and stir until they mix completely. Spoon this mixture into a greased tin measuring about 28x18 cm,so that the mixture is about 1cm thick. Garnish it with almonds on top.Bake this in the pre-heated oven for about 30-40 minutes,or until the top is crisp and golden brown.
Remove from the oven and cut into square or diamond shapes. Quickly pour the cold syrup over the Basbousa. Serve hot or cold.


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