Ingredients
5 chicken legs with thigh
1 tsp of cumin seed
5 garlic cloves minced
5 onion cut long wise
2 tbls of ginger
1 small tomato cut in pieces
1 tbls of tomato paste
1 tbls of gram masala
2 tbls of turmic (haldi)
2 tbls of hot red peppers
Preparation
1. Clean chicken with skin off and cut grove in the chicken.
2. In a dutch oven pot put oil in the pot (4 table spoon) add cumin, on medium heat.
3. Wait for the cumin to splatter then put in onions, cook for 10 minutes, once that is done add in your garlic and ginger.
4. Cook for 15 minutes or until all the ingredients are pretty much browned.
5. Once that is done add in your tomato paste, and cut up tomato, turmic, garam masala, and red hot peppers. Add about 1/2 glass of water.
6. Cook for 5 minutes and then add in your chicken. Mix it well, cover it for about 30 minutes or until chicken is tender.
7. Make sure there is enough water remaining at the top. Make sure the curry is thick. If you need a little more water go ahead and add. Once that is done put in fresh corrinder.
8. Serve with rice or roti.
Sunday, May 24, 2009
Tandoori Chicken
Ingredients
3 pds. chicken
2 inch ginger
5-6 cloves garlic
1-2 green chillies
red chilli powder to taste
2 tpsp oil
1-1/2 tsp salt
2 cups curd
1/2 tsp red color
Preparation
1. Skin chicken, wash and dry properly.
2. Make a paste of ginger garlic and green chillies in the mixer.
3. Marinate the chicken in this ginger-garlic paste with the curd,salt,red color,red chillie powder for 5-6 hours in the fridge.
4. Put in a flat bottomed pan and cook on high heat till the liquid dries off partially.
5. Then cover the pan and simmer for 20-30 min.till chicken is tender.
6. Sprinkle garam masala and chaat masala.
7. Serve hot garnished with onion rings,green chillies and lemon halves.
3 pds. chicken
2 inch ginger
5-6 cloves garlic
1-2 green chillies
red chilli powder to taste
2 tpsp oil
1-1/2 tsp salt
2 cups curd
1/2 tsp red color
Preparation
1. Skin chicken, wash and dry properly.
2. Make a paste of ginger garlic and green chillies in the mixer.
3. Marinate the chicken in this ginger-garlic paste with the curd,salt,red color,red chillie powder for 5-6 hours in the fridge.
4. Put in a flat bottomed pan and cook on high heat till the liquid dries off partially.
5. Then cover the pan and simmer for 20-30 min.till chicken is tender.
6. Sprinkle garam masala and chaat masala.
7. Serve hot garnished with onion rings,green chillies and lemon halves.
Sunday, May 3, 2009
Pindi Chana
Ingredients
* Kabuli Chana 400 gms
* Gram flour 20 gms
* Oil 5 tablespoons
* Ajwain ½ teaspoon
* Anardana powder 3 tablespoons
* Amchoor powder 2 tablespoons
* Chilli powder 1 tablespoon
* Black salt powder ½ tablespoon
* Kasoori methi powder ½ tablespoon
* Cumin powder 1 tablespoon
* Soda bicarbonate a pinch
* Salt to taste
For the pouch
* Black cardamoms 6
* Cimmamon sticks 2 inches
* Cloves 4
* Ginger 20 gms
* Tea leaves 1 tablespoon
For garnishing
* Tomato 2, sliced
* Onion 1, cut into roundels
* Green chillies 2, slit
* Lemon 3 cut into wedges
* Ginger 10 Gms, julienned
Method
* Soak the Kabuli chana overnight.
* Tie the ingredients for the pouch in a muslin cloth.
* Cook the chana with the soda powder and 1 litre of water.
* Add 4 tablespoons of oil and the pouch and simmer until cooked.
* Heat the remaining oil and add the ajwain, stir till it crackles.
* Add the gram flour and stir till the aroma comes.
* Add the rest of the ingredients and stir for a minute.
* Add the cooked chana and mix well.
* Garnish with the items mentioned for garnishing and serve with kulcha.
* Kabuli Chana 400 gms
* Gram flour 20 gms
* Oil 5 tablespoons
* Ajwain ½ teaspoon
* Anardana powder 3 tablespoons
* Amchoor powder 2 tablespoons
* Chilli powder 1 tablespoon
* Black salt powder ½ tablespoon
* Kasoori methi powder ½ tablespoon
* Cumin powder 1 tablespoon
* Soda bicarbonate a pinch
* Salt to taste
For the pouch
* Black cardamoms 6
* Cimmamon sticks 2 inches
* Cloves 4
* Ginger 20 gms
* Tea leaves 1 tablespoon
For garnishing
* Tomato 2, sliced
* Onion 1, cut into roundels
* Green chillies 2, slit
* Lemon 3 cut into wedges
* Ginger 10 Gms, julienned
Method
* Soak the Kabuli chana overnight.
* Tie the ingredients for the pouch in a muslin cloth.
* Cook the chana with the soda powder and 1 litre of water.
* Add 4 tablespoons of oil and the pouch and simmer until cooked.
* Heat the remaining oil and add the ajwain, stir till it crackles.
* Add the gram flour and stir till the aroma comes.
* Add the rest of the ingredients and stir for a minute.
* Add the cooked chana and mix well.
* Garnish with the items mentioned for garnishing and serve with kulcha.
Chicken Tikka Recipe
Ingredients
Chicken 1 Kilo or 4 boneless chicken breasts cut into bite size pieces
Garlic 3-4 Cloves to marinate
Ginger 10 Grams peeled (to marinate)
Onion 1 Small Piece peeled (to marinate)
Curd (Yoghurt) 150 ml (to marinate)
Chilly Powder 1 Teaspoon (to marinate)
Coriander Powder 2 Teaspoon (to marinate)
Garam Masala 1 Teaspoon (to marinate)
Lemon 1/2 Piece lemon Juice (to marinate)
Oil 1 Tablespoon (to marinate)
Salt To Taste (to marinate)
Onion 1 Piece peeled and thinly sliced (for garnish)
Lemon 1 Piece halved length wise and sliced thickly (for garnish)
Corriander Leaves 1 Fistfull washed and chopped (for garnish)
Preparation
1Grind onion, ginger and garlic in a food processor.
2. Add this to all other ingredients except chicken and mix well.
3 Add chicken and mix well.
4 Marinate overnight in a fridge. Keep in an airtight container otherwise everything else in the fridge will smell of garlic and spices!
5. Preheat oven to maximum, 240 C or 475 F.
6. Skewer the chicken pieces on thick skewers, not too tightly or they will not cook well on all sides. Chicken is dangerous eaten half cooked. It may cause salmonella food poisoning.
7. Cook in an oven for 10 minutes or so, turning over once. It can also be cooked in a grill or on a barbecue.
8 Remove chicken from skewers and serve on a warm plate, garnished with thinly sliced onions, coriander leaves and slices of lemon or lime.
Chicken 1 Kilo or 4 boneless chicken breasts cut into bite size pieces
Garlic 3-4 Cloves to marinate
Ginger 10 Grams peeled (to marinate)
Onion 1 Small Piece peeled (to marinate)
Curd (Yoghurt) 150 ml (to marinate)
Chilly Powder 1 Teaspoon (to marinate)
Coriander Powder 2 Teaspoon (to marinate)
Garam Masala 1 Teaspoon (to marinate)
Lemon 1/2 Piece lemon Juice (to marinate)
Oil 1 Tablespoon (to marinate)
Salt To Taste (to marinate)
Onion 1 Piece peeled and thinly sliced (for garnish)
Lemon 1 Piece halved length wise and sliced thickly (for garnish)
Corriander Leaves 1 Fistfull washed and chopped (for garnish)
Preparation
1Grind onion, ginger and garlic in a food processor.
2. Add this to all other ingredients except chicken and mix well.
3 Add chicken and mix well.
4 Marinate overnight in a fridge. Keep in an airtight container otherwise everything else in the fridge will smell of garlic and spices!
5. Preheat oven to maximum, 240 C or 475 F.
6. Skewer the chicken pieces on thick skewers, not too tightly or they will not cook well on all sides. Chicken is dangerous eaten half cooked. It may cause salmonella food poisoning.
7. Cook in an oven for 10 minutes or so, turning over once. It can also be cooked in a grill or on a barbecue.
8 Remove chicken from skewers and serve on a warm plate, garnished with thinly sliced onions, coriander leaves and slices of lemon or lime.
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