Left over Cake and Fruit Surprise
Ingredients
1 1/2 cups cubes cut from leftover cake (omit any icing present)
1 cup cake (or sweetened) bread crumbs
2 cups chopped mixed fruit fresh or canned
1 packet lemon jelly
1/2 packet red jelly (strawberry or raspberry)
3 1/2 cups water
2 tbsp. sugar
1 cup chilled light cream (refer introduction)
Method
Boil 1 cup water, add 1 tbsp. sugar. Dissolve lemon jelly in it. Stir till clear. Take off flame.
Add 1 1/2 cups water. Stir, keep aside.
Mix cake cubes and fruit. Wet jelly mould, empty fruit, cake, in it. Mix. Pour lemon jelly to cover contents.
Chill till almost set. Boil 1/2 cup water, add sugar. Dissolve red jelly. Stir till clear. Take off fire. Add remaining water.
Stir well, pour over set lemon jelly. Allow to semi set. Sprinkle crumbs over it. Press lightly with palm.
Allow to set completely n chiller. To serve, dip mould for a few seconds in hot water. Invert with a sharp tap on plate.
Cut and set immediately, topped with cream.
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Banana Crumble
Ingredients
4 bananas ripe
3 tbsp. honey
2 tbsp. lime juice
4-5 pinches cinnamon powder
1 cup plain flour (maida)
1/2 cup sugar powdered
3/4 cup butter, hard
Method
Cut in butter. Mix with fingertips. Mixture should be the texture of bread crumbs.
Spread all over bananas.
Bake in a preheated oven at 200C for 20 minutes or till golden.
Serve warm with dollops of vanilla icecream.
Or with light cream sweetened as shown in introduction.
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Piled Fruit and Ice cream
Ingredients
1 3"x 8"x 3" rectangular bread box
2 sheets butter paper
1 litre pack vanilla icecream
1 cup canned cherries drained
1 cup fresh strawberries cleaned & chopped
2 oranges peeled and segmented
1 cup sponge cake crumbs
1 cup biscuit crumbs
1 tbsp. melted butter
2 tsp. cocoa powder
2 tbsp. sugar powdered
15-20 icecream wafer rectangles
1/2 cup strawberry sauce
Method
Check to see that the icecream block is very firm. Make strips to line the bottom and sides of bread box. Keep the base strip much longer than box. This way sides of the strips that hang out of the box can help pull out the block later. Place a single layer of icecream wafers at bottom to cover base. Run cake & biscuit crumbs, butter, cocoa, sugar in mixie for a few seconds. They should just mix well, do not overbeat or it will form a lump. Spread 1/2 mixture on top of biscuit layer. Press down gently and evenly. Mark 4 equal sections along length of horizontal block. Cut one section carefully with a large sharp knife.
Place carefully over crumb base. Spread out cherries over icecream layer. Sprinkle some leftover crumbs on them .Place next layer of icecream over it. Spread orange segments and sprinkle some crumb mixture. Place next layer of icecream over it. Spread strawberries and remaining crumbs mixture. Place final layer of icecream over it. Arrange remaining icecream wafers to cover top of icecream. Place one more strip of butter paper over it to cover wafers. Set in freezer for 2-3 hours till well combined.
To serve:
Remove upper layer of butter paper.Place a serving long dish over mouth of box. Invert with a quick motion. Hold side strips down with both hands. Or keep weights to hold them down. Gently pry up the inverted box, holding down strips. Gently remove all butter paper strips. Cut into individual pieces with sharp knife. Take care to cut right through to base.
Lift with spatula and place on individual dishes. Pour a little strawberry sauce over it.
Serve immediately.
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Rippled Chocolate Milk Shake
Ingredients
1 litre chilled unboiled pastuerised milk
3 tbsp. sugar
1 1/2 tbsp. cocoa powder
2 tbsp. water
4 tbsp. chocolate sauce (refer sauces for icecreams & cakes)
5 scoops vanilla icecream
5 chocolate spiral sticks for topping (optional)
1 tbsp. chocolate curls for topping
Method
Mix cocoa, sugar and water. Heat while stirring till all sugar dissolves. A smooth batter should form.
Chill milk till icy cold. Pour milk into a beating bowl. Add cocoa batter, electrically beat to whip till frothy.
To proceed before serving:
Fill each chilled glass 1/3. Pour a tsp. of sauce along rim at surface of milk in glass. Pour another 1/3 with milk.
Top with a scoop of icecream. Pour some more chocolate sauce along rim and top.
Garnish with chocolate curls.
Push in a chocolate spiral in inclined position. Serve immediately with long handled
spoons.
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Falooda
Ingredients
10 tall transparent falooda glasses
1 litre chilled unboiled pastuerised milk
1 cup rose syrup
1/2 litre vanilla icecream
1 tbsp. falooda seeds
For falooda sev:
sev press with medium-fine holed plate
1 cup cornflour
2 cups water
plenty of ice cold water
Method
For sev:
Mix cornflour and water. Cook on slow fire, stirring continuously, till transparent. If required add few more tbsp. water while cooking. Mixture when cooked should be
transparent and can be sticky. Oil inside of press. Spoon in cooked mixture. Hold press over a large bowl of ice water. Press out spaghetti like sev into water. Do not disturb by stirring. Keep in refrigerator to chill till required. Drain in colander before using.
For falooda seeds:
Soak cleaned seeds in 1/2 litre water for 30 minutes. Drain in colander, chill in
refrigerator till required.
To proceed before serving:
Beat chilled milk with hand mixie till frothy. Take number of glasses to be served. Pour 2 tbsp. of syrup at bottom. Add 2 tbsp. sev. Top with 1 tbsp. seeds. Tilt glass a bit, pour milk to 3/4 level, carefully. Do not disturb the base layers, while pouring. Top with a scoop of vanilla icecream. Serve with long handled thick shake spoons.
Variation:
Kesar Falooda: Use kesar syrup to make "kesar (saffron) falooda" Top icecream with chopped almonds, cashewnuts and pistachios in kesar falooda.
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Fillin' Fruit Bowl
Ingredients
1 chickoo ripe
1 mango ripe
1 orange ripe
2 bananas ripe
1/2 cup each seedless
(sweet black & green grapes)
2 slices sweet pineapple
1 apple
1/2 pomegranate seedless
1 thick slice plain sponge cake
solution of 1 tbsp. sugar in 1/4 cup water
1 tbsp. powdered sugar
salt and pepper to taste
1/2 tsp. chat masala
1 tsp. lemon juice
1 cup light cream of paneer
Method
Sprinkle sugar solution on cake slice. Keep aside for 20 minutes. Cut into chunks. Clean all fruit, peel, deseed as required.
Chop into chunks where required, sprinkle lemon juice and salt. Toss and chill well.
Before serving, add chat masala, pepper, sugar, cake pieces, toss.
Put in individual serving bowls. Top with light cream. Serve immediately.
Note:
Any combinations and permutations can be made to the choice and ratio of fruit used. If using colour bleeding fruit like strawberries, prepare separately, and add just before serving.
Kesar Falooda: Use kesar syrup to make "kesar (saffron) falooda" Top icecream with
chopped almonds, cashewnuts and pistachios in kesar falooda.
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Orange And Pineapple Delight
Ingredients
1 1/2 cups fresh orange segments, peeled & deseeded
1 cup fresh pineapple bits, central bone removed
1/4 cup sugar
2 cups orange juice
2 scoops vanilla icecream
few drops vanilla essence
1/4 cup plain chocolate sponge (crumbled fine)
Method
Chop pineapple into fairly small pieces, and halve segments.
Dissolve sugar, essence in orange juice, chill well.
Just before serving:
Blend juice and 1/2 scoop icecream in mixie.
Pour into 3 icecream cups.
Add segments and bits, mix well.
Float 1/3 icecream on each fruit cup.
Sprinkle crumbled chocolate sponge.
Serve immediately.
Pineapple (Essence) Milk Shake
Ingredients
300 ml. milk chilled well
1/2 tsp. pineapple essence
8-10 drops yellow colour
1 slice canned pineapple finely chopped
2 canned cherries
3 scoops vanilla or pineapple icecream
2 tsp. sugar
Method
Dissolve sugar in milk before chilling. Frost tall conical glass before hand if desired.Or chill them well.
Just before serving:
Run milk, essence, colour and one scoop icecream in mixie.
When well blended and frothy, pour into chilled glasses.
Add a few pineapple pieces, mix gently.
Top with a scoop of icecream.
Top scoop with a cherry, serve immediately.
GrapeMilkShake
Ingredients
1 cup black grapes washed & cleaned
1/2 cup sugar
1 cup water
250 ml. milk well chilled
2-3 scoops vanilla or black currant icecream (optional)
Method
Add 1/2 cup water to each, grapes and sugar, separately.
Boil grapes for 3-4 minutes, or till soft. Cool.
Boil sugar, water till a drop pressed between fingers feels sticky (1 thread consistency)
Blend grapes till smooth, sieve.
Add to sugar syrup, boil and simmer further for 5 minutes.
Cool very well.
Just before serving, blend grape concentrate and milk till frothy.
Pour into transparent glasses.
Top with a scoop of vanilla or black currant icecream if desired.
Serve immediately.
CarrotSip
Ingredients
3 carrots fresh and juicy
1 tbsp. fresh cream
1 tbsp. sugar
3-4 mint leaves
1 tsp. lemon juice
1/4 tsp. pepper powder
1/4 tsp. salt
2 1/2 glasses water (500 ml. approx.)
1 cup water for boiling carrots
Method
Wash carrots, scrape and cut in chunks.
Add water for boiling, boil, cover and simmer for 5 minutes.
Mince or chop mint leaves very fine.
Pour into large plate, cool very well.
Put carrots in a mixie, add lemon juice, salt, sugar, pepper.
Run till carrots well pulped. add water. Run to mix well.
When well blended, strain through sieve.
Add mint, stir.
Serve chilled in tall glasses, with a small swirl of cream over top
Gazpacho
Ingredients
12-15 tomatoes ripe & juicy
1 tsp. worcestershire sauce
1 tsp. tomato sauce
3/4 tsp. red chilli sauce
1 tbsp. powdered sugar
2 slices bread buttered on both sides
1/2 cup onion finely chopped
1/2 cup tomato finely chopped
1/2 cup cucumber finely chopped
1 tbsp. capsicum finely chopped
2 flakes garlic finely grated
1/4 cup fresh cream
salt to taste
Method
Place tomatoes in plenty of boiling hot water. Cover with lid and keep aside for 10
minutes.
Chop bread slices into tiny croutons. Either stirfry or bake in hot oven till golden and crisp.
Toss when half done if necessary. Keep aside. Remove tomatoes from water, peel skins
off carefully.
Blend in a mixie till fine. Add all other ingredients to the puree. Except croutons and cream.
Mix well and refrigerate till well chilled. Stir in croutons and cream just before serving. Or pour individual bowls, add a swirl or cream.
Drop in a few croutons. Serve very cold, with salt and pepper.
Thandai
Ingredients
1 1/2 litres water
1 1/2 cups sugar
1 cup milk
1 tbsp. almonds
1 tbsp. kharbooj/tarbooj seeds skinned (commercially available)
(these are skinned dried seeds of watermelon and cantaloupes)
1/2 tbsp. khuskhus (poppy seeds)
1/2 tbsp. saunf (aniseed)
1/2 tsp. cardamom powder or 15 whole pods
1/2 tsp. rose water (optional)
1 tsp. peppercorns whole
1/4 cup dried or fresh rose petals (gulkand variety)
Method
Soak sugar in 1/2 litre of the water used. Keep aside. Wash clean all other dry
ingredients, except cardamom if using powder. Soak in 2 cups of remaining water. Keep
aside. Allow all soaked items to stand for at least 2 hours.
Grind all soaked ingredients to a very fine paste. (not sugar) Use a stone grinder (manual or electric) if possible. When the paste is very fine, mix remaining water. Place a strong muslin strainer over a large deep vessel.
Or tie a strong muslin cloth over rim of vessel and use to strain. Press through muslin with back of palms, extracting the liquid into vessel. Add remaining water, a little at a time to extract more. Pour back some of the extract and press, repress.
Repeat this process till the residue becomes dry and husk like. Add milk, sugar and
rosewater to the extracted liquid. If using cardamom powder mix it in with the milk. Mix well. Chill for a hour of two before serving.
Orange and Pineapple Delight
Ingredients
1 1/2 cups fresh orange segments, peeled & deseeded
1 cup fresh pineapple bits, central bone removed
1/4 cup sugar
2 cups orange juice
2 scoops vanilla icecream
few drops vanilla essence
1/4 cup plain chocolate sponge (crumbled fine)
Method
Chop pineapple into fairly small pieces, and halve segments.
Dissolve sugar, essence in orange juice, chill well.
Just before serving:
Blend juice and 1/2 scoop icecream in mixie.
Pour into 3 icecream cups.
Add segments and bits, mix well.
Float 1/3 icecream on each fruit cup.
Sprinkle crumbled chocolate sponge.
Serve immediately.
Lemon concentrate
Ingredients
1 cup pure fresh lemon juice
2 1/2 cups sugar
3/4 cup water
1/8 tsp. kms
Method
Heat water and sugar in a deep vessel. Bring to a boil, simmer to make syrup. When
sticky to touch, but not one thread, take off fire.
Cool and add lemon juice. Add dissolved KMS and mix well. Pour into sterilized bottles and seal.
When required.Pour 2 tbsp. syrup in a 200 ml. glass/ Add 4-5 icecubes, top will cold
water.
Stir and serve chilled.
Pineapple Squash
Ingredients
1 cup pure fresh pineapple juice
2 cups sugar
1 cup water
1 tsp. citric acid
1/8 tsp. kms
Method
Bring sugar and water to boil in a deep vessel.
Simmer to make a sticky syrup, which is not one thread.
Add dissolved citric acid, take off fire.
Cool and add juice, dissolved KMS.
Stir till well blended.
Pour into sterilized bottles, seal.
Refrigerate opened bottle.
Jamoon Sherbet
Ingredients
1 cup thick juice of jamoon
2 cups sugar
3/4 tsp. citric acid
1/4 tsp. sodium benzoate
Method
Put juice and sugar in a deep vessel.
Heat and stir gently till sugar dissolves.
Bring to a boil, simmer for 2-3 minutes.
Take off fire and cool.
Add sodium benzoate and mix well.
Pour into sterilized sauce bottles, and seal.
Refrigerate after a bottle is opened.
Raw Mango Concentrate
Ingredients
1 cup thick peeled raw mango pulp
2 1/2cups sugar
1 1/2 cup water
1/4 tsp. citric acid
1/8 tsp. kms
Method
Add sugar and water in a deep vessel.
Heat and bring to a boil.
Simmer till syrup is sticky but not one thread.
Add citric acid, stir till dissolved. take off fire.
Cool and add to mango pulp.
Add dissolved KMS to mixture, and stir.
Mix till well blended.
Bottle in sterilised sauce bottles.
Black Grape Sherbet
Ingredients
1 cup thick juice of black grapes
2 cups sugar
3/4 tsp. citric acid
1/4 tsp. sodium benzoate
Method
Put juice and sugar in a deep vessel.
Heat and stir gently till sugar dissolves.
Bring to a boil, simmer for 2-3 minutes.
Take off fire and cool.
Add sodium benzoate and mix well.
Pour into sterilized sauce bottles, and seal.
Refrigerate after a bottle is opened.
Orange Squash
Ingredients
1 cup pure fresh juice of orange
2 cups sugar
1 cup water
1 tsp. citric acid
1/8 tsp. kms
Method
Bring sugar and water to boil in a deep vessel.
Simmer to make a sticky syrup, which is not one thread.
Add dissolved citric acid, take off fire.
Cool and add juice, dissolved KMS.
Stir till well blended.
Pour into sterilised bottles, seal.
Refrigerate opened bottle.
Ripe Mango concentrate
Ingredients
1 cup thick fresh mango juice
1 cup sugar
1 cup water
3/4 tsp. citric acid
1/8 tsp. potassium metabisulphite
Method
Put mango juice in a deep vessel.
Heat for 2-3 minutes, stirring continuously.
Take off and allow to cool.
Meanwhile, put sugar and water to boil.
When sugar is dissolved. simmer to make syrup of one thread consistency.
Take off fire, add citric acid, stir and dissolve.
Add to mango pulp and stir to mix well.
Dissolve KMS in half a tsp. water.
Add to the mixture, and stir well.
Bottle in sterilised sauce bottles.
kukum Sherbet
Ingredients
1 cup thick juice of kokum
2 cups sugar
3/4 tsp. citric acid
1/4 tsp. sodium benzoate
Method
Put juice and sugar in a deep vessel.
Heat and stir gently till sugar dissolves.
Bring to a boil, simmer for 2-3 minutes.
Take off fire and cool.
Add sodium benzoate and mix well.
Pour into sterilized sauce bottles, and seal.
Refrigerate after a bottle is opened.
Panna
Ingredients
1 raw mango
1 1/2 cup sugar
1/4 tsp saffron strands
1/2 tsp cardamom powder
1 tiny bit nutmeg
Method
Peel and chop mango into chunks.
In a pan, put mango, sugar and nutmeg.
Boil till the mango is soft. Cool.
Blend in mixie till smooth. Sieve.
Add cardamom, saffron and bring to boil, stirring continuously.
Take off heat. Cool.
As and when required add a tbsp or more to a glass of chilled water and mix with an eggbeater, to froth.
The pulp may be stored in the freezer for over a month.
Wednesday, November 28, 2007
Tuesday, November 27, 2007
Chicken
Chicken Cutlet
Ingredients
1 1/4 cups instant mashed potato flakes
1/2 cup water
8 oz ground chicken
1/2 cup onion (finely chopped)
1 large egg
1 tablespoon cilantro (corriander leaves)
1 tablespoon green chillies chopped
1/4 tsp garam masala and salt
oil for fry
Method
In another medium bowl, stir potato flakes, water to mix and remaining cutlet ingredients.
Stir until smooth.
Divide in quarters, using wet hands, shape into 4 oval patties,each about 5 inches long and 3/4 inch thick.
Heat oil in a nonstick pan over med heat add cutlets and cook per side until crusty and cooked through. (Cook for 4 min per side.) place on plate along with tomato and onion salad.
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Chicken Pakoda
Ingredients
1/2 kg chicken (without skin & bones)
100 grams corn flour
100 grams custard powder
salt and chilli powder to taste
clove and elaichi powder
oil.
Method
Semi liquid paste of corn flour and custard powder is made by adding water and salt,
chilli and elaichi clove powder are added to taste.
The chicken pieces are mixed with the semi liquid paste and kept aside for 30 mts and
later fried in oil for 20 mts and your crispy and delicious chicken pakoda is ready.
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Chicken Manchurian
Ingredients
For making the chicken marinade:
Boneless chicken - 3/4 lb (cut into 1 1/2 inch length thin strips.)
All purpose flour or maida - 3 tsp
Ginger Garlic Paste - 2 - 3 tsp
Ajinomoto - 1/2 tsp
Soya Sauce - 1/2 tbsp
Chili sauce - 1 tsp (optional)
Salt to taste
Oil for deep frying
For making the sauce:
Ginger, finely chopped 1 tsp
Garlic, finely chopped 1 tsp
Green chillies, finely chopped 2 tsp
Spring onions - finely chopped - 5 tbsp
Soya sauce - 1/4 tbsp
Chili sauce - 1/2 tsp (optional)
Tomato sauce/ketchup - 1 tbsp (optional)
Black Pepper powder - 1/2 tsp
Sugar - 1 tsp
Ajinomoto - a pinch
Chicken stock - 1/4 cup (or use Maggi/Knorr Chicken Soup Cubes)
Maida/All-purpose flour with water (mix 3 tbsp of maida & 1/4 cup of water)
Oil 2 tbsp
Salt To taste
Method
Combine all the ingredients for the Marinade (except oil) and set aside for 1/2 -
1 hour.
Heat the oil in a frying pan. Deep fry the chicken pieces a few at a time.
Drain when golden brown and cooked.
Keep aside.
In another pan, heat oil, and then add the chopped ginger, garlic and green chillies
and finally some spring onion and saute for a minute.
Add the soya sauce, chili sauce/tomato sauce, pepper, sugar, ajinomoto, stock and
salt.
Add little water and bring to a boil. Add the fried chicken and cook for 3 minutes.
Then add the maida and water mixture and stir so that no lumps are formed.
Cook for a few minutes until the mixture thickens slightly.
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Chicken 65
Ingredients
Boneless Chicken - 1 - 1.5 lb cut
into bite sized pieces
Chilli powder - 2 tsp (or to taste)
Lime Juice - 3 tbsp
Curd - 2 tbsp
Ginger garlic paste - 2 tsp
Salt - to taste
Food coloring - a little
Oil - for deep frying
For garnish:
Curry Leaves
Green Chillies - finely chopped
Red Onions - slit lengthwise
Lime slices
Method
Take a bowl and mix all of the mentioned ingredients (except oil) and allow to marinate for 3-4 hrs.
Then, heat oil in a pan and deep fry the marinated chicken pieces till golden brown.
Pat dry with paper towels (to remove excess oil).
Garnish with slightly sauted sliced onions and green chillies, curry leaves and lime
slices.
An excellent appetizer/starter and side dish for biryanis/pulaos/other rice
Varieties.
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Spicy Chicken Kababs
Ingredients
Chicken - 1 - 1.5 lb cut into medium sized pieces
Maida (or all purpose flour) - 2 tbsp
Chilli powder - 2 tsp (or to taste)
Lime Juice - 2 tbsp
Ginger garlic paste - 2 tsp
Salt - to taste
Food coloring - a little
Vinegar - 1 tsp (optional)
Oil - for shallow frying
Method
Take a bowl and mix all of the mentioned ingredients (except oil) and allow to marinate for 3-4 hrs.
Then, heat oil in a flat pan and shallow fry (put them in and when one side gets brown and crusty, turn the pieces over and let the other side get cooked) the marinated chicken pieces till golden brown. (Note: When frying the pieces, put the flame or heat to a medium-high setting so that u ensure the chicken gets cooked properly while frying on both sides).
Pat dry the fried chicken pieces with paper towels to remove excess oil.
Garnish with sliced onions (lengthwise cut) and lime slices before serving. Serve hot.
An excellent starter/appetizer and a good side dish with biryanis/other rice dishes.
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Chili Garlic Chicken Wings
Ingredients
chicken wings - 500 gm
chilli powder - 2 tsp
minced garlic - 1 tbsp
white pepper powder - to taste
salt - to taste
lime - 1
oil - 50 ml
worcestershire sauce - ¼ tsp
Method
Marinate the chicken in above ingredients for 4 hrs.
Add 2 lightly beaten eggs and enough maida to make a coating batter.
Deep fry in hot oil.
Serve hot with tartar sauce.
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Kastoori Kabab
Ingredients
4 (approx 150 gm each) Boneless Chicken Breasts
200 gm hung Curd
100 gm Cheese
Whites of two Eggs
30 gm Ginger-Garlic paste
1/2 tsp Red Chilli powder
1/2 tsp Turmeric powder
1/4 tsp Elaichi powder
1/4 tsp Mace (javitri) powder
4 drops Meetha Atar (flavouring sometimes used in biryani and Nawabi cuisine, available
from grocery stores) 1 tbsp Rose Water
Juice of 3 Lemons (approx 10 - 15 ml)
50 gm Dry-Roasted Besan (Bengal gram flour)
1/2 tsp Shahjeera
Salt to taste
Method
Marinate the chicken in above ingredients for 4 hrs.
Add 2 lightly beaten eggs and enough maida to make a coating batter.
Deep fry in hot oil.
Serve hot with tartar sauce.
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Chicken Malai Kabab
Ingredients
1 whole ready to cook chicken appox. 800gms to 1000gms
Few bread slices
1 tin cream / 1 cup fresh cream
1tblsp ginger/garlic paste
1 tsp garam masala powder
2 to 3 green chillies finely chopped, or more if needed
Coriander and mint leaves finely chopped. (mint - optional)
Salt to taste
1 well beaten egg
Oil for frying
Bread crumbs for coating
Method
Boil the chicken with the ginger/garlic paste and salt with a little water. Chicken should be allow to cook in its own juice.
On cooling, shred the chicken and grate in a chopper. .
Measure the quantity of chicken and add equal amts. Of soaked and squeezed bread.
Fry the chicken and bread mixture in a little oil in order to dry the mixture completely.
On cooling add the remaining ingr. Except egg.
Make balls and roll in the bread crumb. **
Dip in egg and fry till golden brown.
**The kebas can be kept in refrigerator fora week .
I would recommend to chop green chillies, corriander and mint in a chopper.
* Garam masala: Jeera, clove, cinnamon, pepper, nut-meg and cardamon
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Chicken Cheesy Kabab
Ingredients
500 gms boneless chicken made from chicken leg pieces.
fresh cream 2 tablespoons
curd 1 tablespoon
mace powder half tea-spoon
nutmeg powder half tea-spoon
1 egg
1 cube cheddar cheese (approx 50 grams) grated.
5 green chillies
corriander leaves
corn flour
oil 1 tablespoon
salt to taste
half lemon juice
white pepper half tea-spoon
1 tea-spoon ginger-garlic paste
Method
Clean and cut approximately one inch cubes from chicken legs..wash and keep
aside.marinate the chicken pieces in ginger garlic paste, lime juice, salt and white
pepper. Marinate for approximately 20 minutes.
Mix the other ingredients such as fresh cream, curd, corn flour, green chillies, fresh chopped corriander leaves, egg, grated cheese, mace and nutmeg powder and 1
tablespoon refined oil.take the marinated pieces and mix it well in the second marinade.
Keep for atleast 3 to 4 hours....grill on slow for atleast 15 to 20 mins until the
chicken is light brown.
Serve hot with lemon wedges.
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Chicken Tikka
Ingredients
750 gms boneless chicken,
1 med.onion,
2 cloves garlic,
1 tbsp ginger,
2 tbsp lemon juice,
3 tsp dhania powder,
3 tsp jeera powder,
3 tsp garam masala,
1/3 cup plain yoghurt.
Method
Soak 12 skewers in water. Grind onion, garlic, ginger, lemon juice & spices in mixer
grinder.
Coat chicken in ground mixture & marinate preferably overnight. Thread chicken on
skewers & grill under a hot grill or fry in a large well greased pan till chicken is well cooked.
Serve hot with lemon slices.
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Sweet Corn Chicken Soup
Ingredients
1 cup cooked chopped (or shredded) chicken
1 cup cooked sweet corn kernels
4 cups chicken stock
1 egg white, lightly beaten
1/4 cup chopped spring onion
1 tbsp corn flour
Pepper as per taste
Method
Bring the chicken stock to boil.
Add chicken pieces and corn kernels.
Dissolve corn flour in 1/4 cup water.
Add it to the stock, stirring continuously so no lump is formed.
Let it simmer for 10 mins.
Add spring onion and pepper.
Let it simmer for another 5-7 mins.
Slowly pour in egg white, stirring continuously.
Take off from fire immediately after putting the egg white.
Garnish with corriander laves / chicken pieces / corn kernels.
Serve hot.
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Spicy Chicken Soup
Ingredients
Chicken - 1 breast piece with bone (Can use other portion of a chicken with bones too)
Bay Leaves - 3 pieces
Garlic - 3 cloves chopped finely
Green Chillies - 2 finely chopped (depending on how hot you want to make it you can add more chillies)
Red Chilli Powder - 1/2 Teaspoon
Tomatoes - 2
Garam Masala - 1/2 Teaspoon
Curry Powder - 1 Teaspoon (Optional)
Salt to taste
For Seasoning:
Cooking Oil
Cumin Seeds
Flour(Maida)
Method
Cut chicken into small pieces.
Put 5 cups of water, chopped garlic, chicken, bay leaves, green chillies. Boil it in
simmer for about 15 minutes.
Add commutates and red chilli powder to the boiling soup and continue boiling it in
simmer for another 10 minutes.
In another pan heat oil and put season it with cumin seeds. Do it with low heat. Add
flour(maida) to the oil and fry it for 3-4 minutes until the color of the flour just starts to turn light brown.
Add the seasoning you made in step # 4 to the boiled soup.
Add garam masala, curry powder and salt to the soup. Boil it for 5 minutes.
Your spicy chicken soup is ready. Serve hot with bread and enjoy.
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Groundnut Soup in Chicken
Ingredients
Groundnut paste from fresh groundnuts about 100 grams
2 chopped Onions
20 grams fresh Pepper Green
Preferably Red Palm Oil extract of palm nut of Malaysian origine or Africa.
Substitute can also be general oil but would not add that much of a flavour.
1 whole Chicken cut into big peices for serving 5 persons.
Maggi cubes flavourers 8 pieces
Method
Heat the palm oil in a big 3 cardamoms1 star anise .to gring into a paste.4 large
bombay onions 4 cloves garlic,3 cm ginger,2 cm fresh turmeric/kunyit basah,7 fresh red chillies or more,1/2 tsp cumin seeds (optional),3 tbsp chicken curry powderpot.
Put onion into it stir fry little bit, then add paste of peanut and keep stirring and do not heat up oil,only at simmer.
Then gradually insert 7 cups of water initially and then later on after boiling add
another cup. Let boil for 30 minutes untill it becomes a little bit thicker, then toss in the green pepper and maggi cubes salt and mix together let stir for 10 minutes.Cover.
Then put the chicken inside and cover sim for 20 minutes.
Note : Eat with country rice preferably or uncle bens rice or indian basmati. Bon
apetite. This is an award winning any corner anytime african dish popular through
out the west aferican region.
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Chicken Coconut Soup
Ingredients
1 chicken breast
1 cup chopped mushroom
1-1/2 cup coconut milk
3 cups chicken stock
3 tbsp chopped lemon grass
1 tbsp ginger root
1 tbsp lemon juice
1/2 tsp sugar
1/4 cup fish sauce
1/4 cup chopped spring onion
2 green chillies, chopped finely
3 tbsp chopped coriander leaves for garnishing
Method
Boil chicken till pink in colour.
Drain and keep the water as stock.
Discard skin and bones, and shred into small pieces keep aside.
In a saucepan, mix all the ingredients except chicken and lemon juice, bring it to boil.
Let it cook for another 20-25 minutes on slow flame.
Add chicken pieces and simmer for another 10 minutes.
Add lemon juice.
Serve hot, garnished with coriander leaves.
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Creamy Chicken - Rice Soup
Ingredients
3/4 cup boiled chicken pieces
1 onion chopped finely
1/2 cup raw rice
1/4 cup chopped celery
2 tbsp butter
2 tbsp maida
1-1/2 cup water
1-1/2 cups milk
Black pepper powder as per taste
Salt as per taste
Method
Mix celery, chopped onion, rice and water.
Cook till rice is done and most till water evaporates.
Remove from fire.
Mix properly butter and maida in a separate vessel and then add 1 cup milk to make
a smooth paste.
Add the paste to the rice mixture.
Put to boil and stir continuously so that no lumps are formed.
Add chicken pieces and 1/2 cup milk and stir continuously.
Add pepper powder and salt.
Put on fire for 5 minutes.
Serve hot.
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Chicken Long Rice
Ingredients
1 Chicken
1 Cup Basmati Rice
1/2 Ginger
Salt to Taste.
Method
Cover the chicken pieces with water in a heating vessel.
Put it to boil & together add half crushed ginger and some salt.
In the mean time soak one cup basmati rice in water.
Boil the chicken till the bones fall & the chicken becomes tender because we require
the chicken to be boneless & the water in which the chicken is boiled to cook.
After you have removed the bones do not throw the water, put the chicken back in &
this time add the rice.
Allow it to cook as you would normallycook rice as the chicken is already well done.
Serve & enjoy.
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Quick Chicken Biryani
Ingredients
Chicken pieces (4 chicken legs)
Rice (Soak the rice beforehand) 2 cups
Coriander leaves
Ginger/garlic paste
Powdered masalas
Haldi 1/2 tsp
Chilli powder 1/2 tsp
Dhaniya powder 1/2 tsp
Salt to taste
Whole masalas
Cloves 2-3
Badi elaichi (Big cardamom) 1/2
Peppercorns 7-10
Jeera (Cumin seeds)
Method
Boil the chicken. When boiling, add 1/4 tsp of haldi, cloves, badi elaichi, peppercorns, a green chilli cut in two, etc.
Tip : The water used to boil the chicken can be used as stock for soup.
Once boiled, de-bone the chicken.
In a pressure cooker, heat some oil, throw in the whole masalas.
Once they start spluttering, add some ginger/garlic paste.
Almost immediately, add the powdered masalas and a little water for the masala to
cook. Keep stirring every couple of minutes.
Add the boneless chicken once the water in the masala has evaporated.
Add the rice and mix well with the chicken.
Add some water, and close the cooker.
Take off the heat after 3 whistles.
Garnish with chopped coriander leaves.
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Kabli Pulao
Ingredients
4 cup rice
2 lbs chicken or mutton
2 chopped onions
vegetable oil
1tsp pepper
3 medium carrots, cut in 3" sticks
1/2 cups raisins
1/2 tsp cardmom
1/2 tsp cumin
4 cups water
salt
Method
Fry onion in the oil until brown.
Add meat and stir well cook for ten minutes.
Add water, salt and pepper. Cover and cook until meat is tender.
Bring 6 cups of water to boil. Then put rice in it and cook for 5 minutes.
Remove rice from heater.
Combine the meat sauce, raisins, carrots, cardamom, cumin and rice.
Put the mixture in the oven at 350 degrees for 45 minutes and kabli pulao is ready.
_________________________________________________________
Madras Chicken Birayani
Ingredients
Chicken - 2 cornish hen
Corinder powder-3 tsp
Chillie powder-3 tsp
Gram Masala Powder - 1 tsp
Cinnamon - 2
Elaichi - 2
Cloves - 4
Bay leaf - 4
Garlic - 1 small size
Ginger - 1 medium size
Onion-1 big size
Coriander 1 small bunch
Tomato 1 medium size
Chillies - 5
Basmathi rice - 4 cups
Ghee & Oil 4 tsp
Method
Peel the skin from the chicken and cut into small pieces, add all powders and salt.
Cook in a separate pot.
Grind chilli, garlic, ginger, onion, tomato and corainder bunch (grind everything
separately)
In a cooker put the ghee & oil add cinnamon, elaichi, cloves, bay leafs and
grinded things (put every thing). Fry till the oil comes out (cook in medium fire) when it comes yellowish add the cooked chicken, mix it for 3 min.
Add water (2 cups of rice means add 3 cups of water) some times in the cooked
chicken itself will have some water, so please measure. When it boils add rice
and close the cooker with weight.
Keep it for 5 min. And mix it well.
_________________________________________________________
Baked Chicken Pistachio Rice
Ingredients
250 gms rice cooked in salt water
50 gms pistachio paste
1 cup chicken, boiled and shredded
2-3 tbsp butter
2 cups spring onion chopped
1 tbsp flour
1 cup milk
1/2 cup chicken stock
3-4 chillies, chopped
Salt and pepper to taste
1/2 tsp ajinomoto
Carrots for garnishing
Few pistachios chopped
Method
Heat butter and saute 1 cup onion.
Add chicken and cook for 2 minutes.
Add flour, saute till light brown.
Add the pistachio paste, saute for 1 minute.
Gradually add milk, stock, chillies and 1/2 cup spring onion. Cook for 2-3
minutes season with salt, pepper and ajinomoto and remove from fire.
Fry remaining spring onions in oil, add rice and remove from fire.
Grease an oven proof dish, spread half the rice, spread the sauce over it and cover
with remaining rice.
Sprinkle some chopped pistachio on the rice and knobs of butter. Bake for 10 minutes.
Decorate with carrot petals.
_________________________________________________________
Quick Chicken Biryani
Ingredients
6 cups Rice (basmati)
1 kg Chicken
3 tbsps. Vegetable Oil
3 tbsps. Clarified Butter
5 nos. Onion (red, thin sliced)
3 nos. Potato (peeled and cut)
30 gms. Ginger (paste)
30 gms. Garlic (paste)
5 nos. Green Chillies (paste)
10 gms. Coriander leaves (paste)
2 tsps. Curry Powder
4 tbsps. Yoghurt
4 tbsps. Tomato (Puree/paste)
3 tbsps. Red Chilli Powder
2 tsps. Turmeric Powder
1 pinch Saffron
Salt to taste
3 tsps. Milk
2-3 drops Color (orange recommended)
Method
Marinate the chicken with garlic, ginger, coriander,
green chilli, tomato paste, red chilli powder, turmeric powder, dry garam masala powder, salt and yoghurt and keep it aside for half an hour.
Cook rice separately (keep it semi-cooked), add salt, sprinkle it with colour and keep aside.
Heat milk, put pinch of kesar and keep aside.
Heat 2 tbsp of oil in pan. Deep fry half the quantity of onions and all the potatoes till onion is golden brown. Remove both from the pan and keep aside.
Fry the remaining onion in the same oil till slight golden brown and put the
Marinated chicken cook for 10 minutes.
Take a separate utensil, put ghee and 1 tbsp of oil, half quantity of semi-cooked rice, all fried potatoes and half quantity of fried onions and milk of kesar. Put the cooked
chicken on top of it and then cover it with the remaining semi-cooked rice.
Garnish with coriander leaves and rest of the fried onions.
Tightly cover the utensil and cook for
Another 10 minutes.
_________________________________________________________
Chicken Biriyani
Ingredients
1/4 kg Chicken
1 cup Basmati rice
11/2 Water
1 cup Onion (thinly chopped)
3/4 cup Tomato (finely chopped)
2 inch Ginger
8 Garlic cloves
2 Green chillies
1/2 tsp Turmeric powder
2 tbsp Curd
1 tsp Red chilli powder
1 tsp Anise seeds
1 Cinnamon stick (small)
3 Cloves
Kesari powder a pinch
1/4 tsp Garam masala powder
1/4 cup Mint leaves
4 tbsp Coriander leaves(finely chopped)
2 tsp Oil
2 tsp Ghee or dalda
Salt to taste
Method
Clean the chicken and cut into mediumsized pieces.
Grind the ginger, garlic and anise seeds into a fine paste.
Add oil in the pressure cooker and heat it.
Add cinnamon stick, cloves and fry it for a few seconds.
Add ginger-garlic paste, mint leaves, coriander leaves, onion and tomato and fry it well.
Add the chicken and fry it for a minute.
Then add turmeric powder, chilli powder, 11/2 cups of water, curd, salt and rice and
stir it well.
Close the cooker with the lid and turn the flame to medium high.
Once you get the pressure, put the weight on the cooker and turn the flame to medium low and keep it for 8 minutes.
After 8 minutes remove the cooker from the stove and keep it aside.
After 10 minutes remove the lid and stir the rice well and serve it with onion raita.
_________________________________________________________
Chicken Pulao
Ingredients
1/4 kg basmati rice
1/2 chicken
2 onion chopped finely
3 cloves
1" cinnamon
2 black cardamoms
4 bay leaves
4 tbsp ghee
Chopped corriander leaves
Make a paste of:
2 tsp cummin seeds
5 black pepper
7 green chillies
3 garlic flakes
1/2" ginger
1 tbsp corriander seeds
1 tsp red chilli powder
1/2 tsp turmeric powder
Salt as per taste
Method
Wash the rice and soak it for 1/2 hour.
Cut chicken into small pieces.
Heat oil in a kadai.
Fry the onions till golden brown.
Add the grounded masala and simmer for 2 minutes.
Add cloves, cinnamon, cardamoms, and bay leaves.
Fry chicken pieces for 5 minutes.
Add rice to it and add water required to cook the rice.
Stir well.
Let the chicken and rice cook.
Once done garnish with corriander leaves.
Serve hot.
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Chakunder Chicken Pulao
Ingredients
3 kg Chukander [beetroot] to make yakhni [stock] to give
flavour and dark pink colour to pulao
1-1/2 kg Chicken
2 cups Rice
1 big Onion
8 Cloves
6 Cinnamon sticks - 4 cm lenght each
8 blades Javitri [mace]
3 tbsp Oil
2-1/2 tsp Salt
Method
Peel and wash beetroots, slice them and quarter each slice. Put into pot, pour just
enough water to cover the beats, cook under cover 20 min.
Remove beets from the dark pink water and use them in another dish for
example; mithe samose stuffed with sweet beetroot halva, or paratha stuffed with
beetroot masala, or beetroot curry.
Remove bones from chicken, cut chicken into small pieces, put them into dark pink
water, boil under cover 15 min. In another pot fry sliced onion on oil.
Before making pulao of course rice sould be washed and soaked 2 hr in cold water
and drained just before using.
Remove chicken from pink water add to onion add masala, salt, measure 3 1/2 cups
of the pink water, add and bring to boil. Throw in rice, wait till boils,cover, lower the heat, simmer 20 min. If you dont have 3 1/2 cups pink stock add normal water to the required amount.
_________________________________________________________
Chicken Fried Rice
Ingredients
6 cups boiled Basmati rice
1 cup chicken (boiled and shredded)
1/2 cup prawns cooked (if desired, for additional flavour)
1 egg
1/4 cup capsicum cut into fine strips
1 cup regular onion, chopped fine
1 cup spring onions, chopped fine
2 tablespoons of ginger-garlic paste(or to taste)
1 cup of mixed vegetables, i.e. carrots, french beans, cabbage - chopped fine
soya sauce & chilli sauce
Method
Make sure the rice isn't overcooked or mushy.
Add a little oil when boiling so that it doesn't stick together.
Fry the regular onions till light brown.
Add ginger-garlic paste and fry.
Add the rice and fry with soya sauce to taste.
You can add a little chilli sauce if you want.
Separately, lightly fry the pre-cooked meats (chicken and prawns) with a little soya
sauce.
Beat the egg thoroughly and fry separately, stirring constantly. Add to the rice.
Separately, lightly fry each vegetable (except the regular onions) and keep aside. Do
not over fry or the vegetables will become soggy. They should remain slightly crisp.
Add the meats and vegetables to the rice and mix thoroughly.
Your delicious meal is ready.
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Chicken Kozhambu
Ingredients
Chicken - 1 - 1.5lb cut into medium sized pieces
Onions - 2 big (roughly chopped)
Tomatoes - 2 big (roughly chopped)
Ginger garlic paste - 2 to 3 tsp
Turmeric powder - 1/2 tsp
Chilli powder - 2 to 2 1/2 tsp
Coriander powder - 1/2 tsp
Cumin seed powder - 1/2 tsp (optional)
Garam masala items - 1 tsp (cloves - 1, cinnamon stick - 1, saunf - 1/2 tsp,
bay leaf - 1)
Salt - to taste
Oil - 4 tbsp
Coriander leaves (Cilantro) and Curry leaves - a little
Method
In a large pan, heat oil and add the garam masala items and onions.
Saute the onions for a while. Then, add the ginger garlic paste and saute.
Then, add the tomatoes, turmeric powder, chilli powder, coriander powder, cumin seed
powder and salt.
Fry this mixture for a while maybe adding a little bit of water.
Then, add the chicken pieces with some water so that the chicken pieces are covered
with water.
Cover the pan with a lid and allow to cook for 1/2-1 hr.
Once the oil starts to come out to the top, the kozhambu is done (the consistency
should be between a gravy and watery - soup like).
Add the curry leaves and coriander leaves for garnish. Goes well with rice.
_________________________________________________________
Chicken in Garlic and Tomato Sauce
Ingredients
1/2 kg of Chicken (skinned) to be cut into small pieces
and marinated with 1 tsp of salt and 1 tsp of Garlic paste.
1 cup of Tomato sauce.
Oil for frying
4 whole Red chillies.
1 Medium sized Chopped Onion
1 Pinch of Ajinomoto
Method
Take 1 tbsp of oil in non stick kadai.
Fry the chopped onions and the whole red chillies till pink in colour.
Add the marinated chicken fry it till 5-10 minutes.
Then add thetomato sauce in it and cook it in slow flame covered with lid.
Adding a pinch of ajino motto and simmer it for sometime.
Garnish it with chopped spring onions, corriander leaves.
It can be had with noodles or rice or with chapathi.
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Dhania Chicken
Ingredients
1 Kg Chicken (cut into desired sized pieces)
2 large bundles of fresh dhania leaves (washed and chopped fine)
1 bundle of mint (pudina) leaves (washed and chopped fine)
3-4 large onions (chopped fine)
2-3 ginger-garlic paste
3-4 green chillies chopped fine (or add more if you want spicier)
1/4 kg curd
3-4 sp. dhania powder
1 1/2 sp. jeera powder
1/2 sp red chilli powder
Oil & Salt to taste
Method
Mix half the curd, the red chilli powder, and salt and marinate chicken in it for 15 mins.
Saute the onions in a vessel little oil till transparent. Then add the ginger-garlic paste and saute.
Add the green chillies, dhania and jeera powder, mix well.
Drain the chicken pieces and add to the cooking mixture, and fry well on high flame
for 5 mins., taking care not to burn.
Add the curd left over from the chicken marinade and the other half too, mix well.
Add the dhania and mint leaves, and mix well.
Bring to a boil once, and then cover with a lid and cook on low flame till chicken
pieces are cooked.
Serve hot, and grate a little paneer on top if desired.
_________________________________________________________
Spicy Chicken Gravy
Ingredients
Chicken cut into 1" pieces - 2 lbs
Red Chillies 7-8
Onion - 2 medium size
Ginger - 1 1/2" size
Garlic - 1 full big size
Coriander leaf - handful
Coriander powder - 2 tsp
Cloves - 7-8
Cinnamon stick - small size one
Somb - 1 tsp
Tomato - 2 small size
Turmeric powder - 1/4 tsp
Lemon 1
Chicken Masala - 1 tsp
Salt to taste.
Method
Grind onion ginger, garlic, chillies, coriander leaf, cloves, cinnamon stick, somb and keep aside.
Grind tomato separately.
In a cooker pour little oil and fry onions till golden brown, then add the grounded
masala. Once it is done add tomatoes and stir for 5-6 minutes.
To this mixture add coriander powder, turmeric powder, chicken masala, lemon and
salt.
Add chicken pieces and cook for 25 minutes.
Goes well with rice, chapati, naan, or idiappam.
_________________________________________________________
Fast Chicken in Yoghurt
Ingredients
Chicken - 4 lbs small chicken pieces
Fresh yogurt - 2 cups, whipped
Garlic - 6 cloves, paste
Ginger - 2 inches, paste
Onion - 1 large, half sliced and half paste
Light butter - 4 tsp
Green chilli - sliced according to taste
Salt - as preferred
Spices:
Turmeric - 1/2 tsp
Cumin - 1 tsp
Coriander - 1 tsp
Method
Clean the chicken and boil in a pot adding 2 cups water and 1tsp of salt for 10 min.
Then put 4 tsp butter in a non-stick pan and add boiled chicken pieces (keep water
aside) and add turmeric and fry them in low flame.
Next add all half of sliced and paste onion, ginger garlic, whole of yogurt and spices and salt.
Mix all properly , and fry them,then add water that was kept aside.
Add salt as preferred.
Cover and boil it.
When its done few add the remaining ginger ,onion n garlic paste and green chilli,
and boil for 2 min.
Keep gravy as preferred, less tastes better.
Serve with rice or roti.
Enjoy.
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Chicken Curry with Mushroom
Ingredients
500 gms of Minced Chicken
200 gms button Mushrooms
5-6 Green Chillies
1/2 Bunch of Corriander leaves
1 tsp of Pepper & salt to taste
2 Tomatoes Finely chopped for Curries.
2 Tbsp of Onion paste and 1 tablespoon of Ginger Garlic Paste.
1tsp of Garam Masala powder.
200 ml of refined Oil for frying and Cooking.
Method
Grind the minced chicken into paste with chopped corriander leaves and green chillies
with 1/2 teaspoon of salt in it.
Wash the mushrooms well and boil the mushrooms with pinch of salt in it and drain out
the water from it.
Make flat round shaped balls of chicken paste dusted with flour ,adding one boiled
mushroom in it and it can be make into ball shape.
Make the balls like this and keep it aside.
Heat the oil in the nnon stick pan and fry the ball till golden brown, keep it aside.
Add the masalas in it and fry it with tomatoes till it leaves the oil.
Add 1 tsp of salt and turmeric powder to it and put 1 glass of hot water in it.
When it starts boiling add the fried balls in it and boil it for 5-6 minutes in slow flame covered with lid.
Add the garam masala powder in it and simmer it for sometime.
It can be served with roti or rice.
_________________________________________________________
Butter Chicken
Ingredients
Chicken - 300 grams, cleaned and cut into small pieces
Cinnamon - 2" pcs
Salt - to taste
Cashew & almond paste - a handful ground smoothly
Ginger & garlic paste - 2 tspns
Onion - one chopped
Turmeric powder - 1/4 tsp
Chilly powder - 2 tsp
Coriander powder - 1 tspn
Orange colour - 1 1/2 tsp
Butter - 3 tspn
Oil - 2 tspn
Tomato puree - 2 tomatoes blended smoothly
Method
Fry onions in oil till transparent.
Add cinnamon and let it fry.
Then add ginger & garlic paste along with a little water.
Stir continuously.
Add turmeric, chilly, coriander powder with salt and mix well.
Pour in tomato puree, cashew & almond paste - mix well with water.
When it starts to boil add the chicken which should be mixed with a little colour.
Then add sufficient water for the chicken to boil.
The gravy should get thick or according to your requirement. Before switching off add
butter and serve hot with parathas.
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Chicken In Gravy
Ingredients
Chicken - 1/2 kg
Onion -1 medium size (finely chopped)
Tomatoes -2 medium size (finely diced)
Yogurt - 2 tbspn
Ginger -Garlic paste (fresh) - 2 tspn
Turmeric powder - 1 tspn
Red Chilli powder - 1 1/2 tspn
Coriander powder - 1 tspn
Garam Masala powder-1 1/2 tspn
Salt-as per taste
Oil- 2-3 tspn
Coriander leaves- 1 tbspn (finely chopped)
Method
Clean, wash the chicken. Take a bowl mix yogurt, 1/2 tspn of turmeric, red chilli, salt, ginger-garlic paste & garam masala powder. Coat the chicken with this marinade. Let it marinate for 1 hour.
Heat oil in a pressure cooker saute onions to golden brown then add remaining ginger-
garlic paste stir for a second then add marinated chicken to it fry for 1 min. Add
all powder masalas to the chicken stir add tomatoes, salt, half glass of water pressure cook it for 1 whistle.
Garnish with the coriander leaves and serve hot.
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Dum Chicken
Ingredients
150 g chicken cut in to pieces
250 g cashewnuts
250 g onions finely chopped
200 g tomatoes finely chopped
150 g poppy seeds
20 g ginger-garlic paste, 20 g red chilly paste
few chopped coriander leaves
100 ml milk
garam masala
150 ml oil
salt to taste
Method
Grind cashewnuts & poppy seeds to a fine paste with milk.
Heat oil in a pan and fry the onions till golden brown.
Add ginger-garlic paste.
Add tomatoes & red chilly paste & cook.
Add the cashewnuts & poppy seeds paste & cook till the greavy leaves the oil.
Add the salt. Add the chicken to the greavy & cook till done.
Add garam masala & coriander leaves before serving.
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Chicken in White Gravy
Ingredients
0.5 kg Chicken
250 ml Milk
50 gm Garlic paste
50 gm Ginger paste
6 - 7 slit Green Chillies
5 tablespoon Cornflour
1 teaspoon ground Pepper
1 tablespoon Cooking Oil
Salt to taste
Method
Boil the chicken in milk and salt till the chicken becomes tender.
In a separate pan, heat the oil and lightly fry the ginger & garlic paste and green
chillies. Add the chicken and milk mixture to the pan.
Mix the cornflour in a little cold milk, and add it to the pan, stirring the pan
continuously. When the gravy starts thickening, add the pepper powder, stir the pan
a little, and serve hot with rumali rotis.
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Chicken in Garlic and Tomato Sauce
Ingredients
1/2 kg of chicken (skinned) to be cut into small pieces and marinated with 1 tsp of salt and 1 tsp of garlic paste.
1 cup of tomato sauce.
oil for frying
4 whole red chillies.
1 medium sized chopped onion
1 pinch of ajinomoto
Method
Take 1 tbsp of oil in non stick kadai.
Fry the chopped onions and the whole red chillies till pink in colour.
Add the marinated chicken fry it till 5-10 minutes.
Then add thetomato sauce in it and cook it in slow flame covered with lid.
Adding a pinch of ajino motto and simmer it for sometime.
Garnish it with chopped spring onions, corriander leaves.
It can be had with noodles or rice or with chapathi.
_________________________________________________________
Sweet and Sour Chicken
Ingredients
1/2 kg of boneless chicken (skinned and cleaned from the shop)
2 whole lime to be squeezed to take out the juice.
2 tbsp of sugar.
1 pinch of ajino motto.
1tsp of salt
1tsbp of cornflour
1/2 tsp of ginger garlic paste
refined oil for frying the chicken.
1 medium sized chopped onion
2 cloves of gralic finely chopped.
2 celery leaves for garnishing
Method
Mix 1/2 cup of water into the sugar and make thick syrup
Mix the lime juice in it stir it for sometime (syrup should be thick) and simmer it for sometime.
Keep it aside marinate the chicken pieces with cornflour, ginger paste and salt.
Heat the oil in non stick kadai
Fry the marinated pieces till brown in colour. Keep it aside after its fried. Try to make the chicken pieces if possible into finger shaped.
Fry the chopped onions, garlic till pink in colour
Slow the flame and add the fried chicken pieces, adding the sweet and sour syrup for
sometime add the celery leaves into it
Simmer for sometime adding ajino motto in it.
Its ready to eat and this recipe is enjoyed by the kids.
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Chicken Vindaloo
Ingredients
1 kg. chicken
For Seasoning:
3 sp. ghee
few coriander leaves
1/2 onion finely sliced
Salt to taste
For Vindalu Masala:
grind these ingredients to a smooth paste.
3 sp. jira
12 dry kashmiri chillies
1/2 an inch turmeric
2 pods cardamoms
10 pod garlic
2 tbsp. vinegar
Method
Cut and wash the mutton and make pieces.
Grind masala in vinegar.
Fry sliced onion till brown, add coriander leaves and stir, put masala and fry it. Stir frequently.
Now add meat and salt to taste.cover the dish. Allow the meat to cook in its own gravy.
Stir frequently, so that it does burn.boil the potatoes, peel and cut into fours.
Add them to the meat. Simmer for 10 minutes.
Serve with plain white rice.
_________________________________________________________
Dhania Chicken
Ingredients
1kg chicken (cut into desired sized pieces)
2 large bundles of fresh dhania leaves (washed and chopped fine)
1 bundle of mint (pudina) leaves (washed and chopped fine)
3-4 large onions (chopped fine)
2-3 ginger-garlic paste
3-4 green chillies chopped fine (or add more if you want spicier)
1/4 kg curd
3-4 sp. dhania powder
1 1/2 sp. jeera powder
1/2 sp red chilli powder
salt to taste
oil
Method
Mix half the curd, the red chilli powder, and salt and marinate
Chicken in it for 15 mins. Saute the onions in a vessel little oil till transparent.
Then add the ginger-garlic paste and saute.
Add the green chillies, dhania and jeera powder, mix well.
Drain the chicken pieces and add to the cooking mixture, and fry well on high flame
for 5 mins., taking care not to burn.
Add the curd left over from the chicken marinade and the other half too, mix well
Add the dhania and mint leaves, and mix well.bring to a boil once, and then cover with a lid and cook on low flame till chicken pieces are cooked.
Serve hot, and grate a little paneer on top if desired.
_________________________________________________________
Butter Chicken
Ingredients
chicken - 1kg (whole)
butter for batter - 120 gms (approx.)
butter for basting - 125 gms (approx.)
Tandoori masala:
red hot chilli powder - 5 gms
kashmiri chilli powder - 10 gms
green chillies - 20 gms
ginger - 10 gms
garlic - 10 gms
(grind all the spices)
Method
Mix ground masala with butter.
Make cuts or slits on the fleshy parts (breast and legs) of the chicken, and rub in the mixture thoroughly.
Leave it to marinade for 10-12 hours.
Bake till chicken is three-fourths cooked, basting frequently with butter.
Then remove it and fry in butter. Return again to the tandoor for 3-4 minutes.
Keep basting till done.
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Chicken Razila
Ingredients
1.200 grm. chicken(breast and leg pieces or boneless )
1/2 kg onion(cut into thin long slices)
one big bunch of dhaniya
7 green chillies ( cut into small pieces)
6 elachi
10 kismis
5 teaspoons ginger garlic paste
1tsp dhania powder
1/2 tsps haldi, salt to taste
2 tsps dahi
Method
Apply salt to the onions and keep aside for 5 minutes.
Then squeeze out all the water from the onions and deep fry till golden brown.
Grind fried onion dahi elachi and kismis into fine paste.
In a pan takeheat oil add ginger garlicpaste,dhaniya powder,chillies, haldi and salt fry for some time
Add chicken and fry for some time till it become little brown then add the onion paste and cook till it leavesoil
Then put hara dhaniya put little water and cook till done.
Gravy should be thick.
Lastlyadd lime juice and serve
_________________________________________________________
Chicken In Coconut Milk
Ingredients
1 chicken cut in small pieces
1 1/2 cup thick coconut milk
1 cup light coconut milk
1 small onion
2-3 green chillies
1 tablespoon cumin seeds
1 large capsicum
2-3 fresh tomatoes
ginger and garlic paste
2 boiled eggs (cut into halves)
salt to taste
1 lemon juice
Method
Marinate chicken with ginger and garlic paste for 30 minutes then cook them without
water just dty them.
In a pan mix light coconut milk, chicken pieces, cut onion into small pieces,
Slit green chillies, peeled and cut tomatoes, cumin seeds bring to boil.
When milk dries add thick coconut milk cook for few minutes and leave some sauce
as not to dry all.
Season with chopped capsicum and lemon juice.
Garnish with egg slices and parsley, enjoy with rice or parathas.
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Chicken Drumsticks in Pepper Gravy
Ingredients
chicken drumsticks 8 pieces
ginger 1"
garlic 4 flakes
turmeric 1/4 tsp
pepper corns 1/2 tsp (as required)
jeera 1/2 tsp
dhania 1 tsp
tomatoes 2 big
salt as required
onion 1 big
coriander leaves 1 tbs
pudina 1 tbs
Method
Dry roast the pepper corn, jeera and dhania. Finely cut the onions, coriander leaves
and pudina and sauti them using 2 tsp of oil. Grind tomatoes, ginger, garlic, roasted
pepper corn, jeera, dhania , sauted onion, coriander leaves and pudina.
To the chicken drumsticks add the ground paste, turmeric powder, salt and marinate it
for half an hour. Then add 1/2 a cup of water and cook it in the pressure cooker for
say 5 minutes.
Then to the pan add butter and then add this cooked chicken drumsticks and simmer it
till the gravy thickens to the required consistency. It tastes good with hot rice and
chapathi.
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Kolhapuri Chicken Curry
Ingredients
1 chicken (cut into 16 pcs)
2 potatoes (cut into cubes)
3 tomatoes (chopped)
4 stalks lemon grass (bruised)
1 stalk curry leave
1 large onion (chopped)
4 cups coconut milk (semi thickness)
1 cinnamon stick
3 cloves
3 cardamoms
1 star anise
To gring into a paste
4 large Bombay Onions
4 cloves Garlic
3 cm Ginger
2 cm fresh Turmeric/kunyit basah
7 fresh Red Chillies or more
1/2 tsp Cumin seeds (optional)
3 tbsp Chicken Curry Powder
Method
Dry roast the pepper corn, jeera and dhania. Finely cut the onions, coriander leaves
and pudina and sauti them using 2tsp of oil.
Grind tomatoes, ginger, garlic, roasted pepper corn, jeera, dhania , sauted onion,
coriander leaves and pudina.
To the chicken drumsticks add the ground paste, turmeric powder, salt and marinate it
for half an hour. Then add 1/2 a cup of water and cook it in the pressure cooker for
say 5 minutes.
Then to the pan add butter and then add this cooked chicken drumsticks and simmer it
till the gravy thickens to the required consistency.
It tastes good with hot rice and chapathi.
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Chicken Curry
Ingredients
chicken - 1 - 1.5lb cut into medium sized pieces
onions - 2 big (sliced)
tomatoes - 2 big (sliced)
green chillies - 2 or 3 (optional) slit lengthwise
ginger garlic paste - 2 to 3 tsp
turmeric powder - 1/2 tsp
chilli powder - 2 to 2 1/2 tsp
coriander powder - 1/2 tsp
cumin seed powder - 1/2 tsp (optional)
garam masala - 1 tsp
coconut milk - 3 tbsp
salt - to taste
oil - 5 tbsp
coriander leaves (cilantro) and curry leaves - a little
Method
In a pan, heat oil and add the garam masala and onions. Saute the onions for a while.
Then, add the ginger garlic paste and saute.
Then, add the tomatoes, turmeric powder, chilli powder, coriander powder, cumin seed
powder, green chillies and salt. Fry this mixture for a while maybe adding a little bit of water.
Then, add the chicken pieces and some water and cover the pan with a lid and allow
to cook for 1/2-1hr.
Once the oil starts to come out to the top, stir in the coconut milk and bring to a boil.
Add the curry leaves and coriander leaves for garnish.
Serve hot Goes well with rice and rotis.
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Chicken Razila
Ingredients
1.200 grm. chicken(breast and leg pieces or boneless )
1/2 kg onion(cut into thin long slices)
one big bunch of dhaniya
7 green chillies ( cut into small pieces)
6 elachi
10 kismis
5 teaspoons ginger garlic paste
1tsp dhania powder
1/2 tsps haldi, salt to taste
2 tsps dahi
Method
Apply salt to the onions and keep aside for 5 minutes.
Then squeeze out all the water from the onions and deep fry till golden brown.
Grind fried onion dahi elachi and kismis into fine paste. In a pan takeheat oil add
ginger garlicpaste,dhaniya powder,chillies, haldi and salt fry for some time
Add chicken and fry for some time till it become little brown then add the onion paste and cook till it leavesoil then put hara dhaniya put little water and cook till done.
Gravy should be thick. Lastlyadd lime juice and serve
_________________________________________________________
Chicken In Coconut Milk
Ingredients
1 chicken cut in small pieces
1 1/2 cup thick coconut milk
1 cup light coconut milk
1 small onion
2-3 green chillies
1 tablespoon cumin seeds
1 large capsicum
2-3 fresh tomatoes
ginger and garlic paste
2 boiled eggs (cut into halves)
salt to taste
1 lemon juice
Method
Marinate chicken with ginger and garlic paste for 30 minutes then cook them without
water just dty them.
In a pan mix light coconut milk, chicken pieces, cut onion into small pieces,
Slit green chillies, peeled and cut tomatoes, cumin seeds bring to boil.
When milk dries add thick coconut milk cook for few minutes and leave some sauce
as not to dry all. Season with chopped capsicum and lemon juice.
Garnish with egg slices and parsley, enjoy with rice or parathas.
_________________________________________________________
Chicken Drumsticks in Pepper Gravy
Ingredients
chicken drumsticks 8 pieces
ginger 1"
garlic 4 flakes
turmeric 1/4 tsp
pepper corns 1/2 tsp (as required)
jeera 1/2 tsp
dhania 1 tsp
tomatoes 2 big
salt as required
onion 1 big
coriander leaves 1 tbs
pudina 1 tbs
Method
Dry roast the pepper corn, jeera and dhania. Finely cut the onions, coriander leaves
and pudina and sauti them using 2tsp of oil.
Grind tomatoes, ginger, garlic, roasted pepper corn, jeera, dhania , sauted onion,
coriander leaves and pudina. To the chicken drumsticks add the ground paste, turmeric
powder, salt and marinate it for half an hour.
Then add 1/2 a cup of water and cook it in the pressure cooker for say 5 minutes.
Then to the pan add butter and then add this cooked chicken drumsticks and simmer it
till the gravy thickens to the required consistency. It tastes good with hot rice and
chapathi.
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Kolhapuri Chicken Curry
Ingredients
1 kg chicken
2 tsp sankleshwari red chilli powder
3-4 tsp oil
1/2 tsp turmeric powder
4 tsp curds
1 chopped onion
2 tsp coriander powder
1 tsp garam masala powder
coriander
salt
Method
Marinate chicken with curds, salt, turmeric powder for 2 hours.
In oil, add onions and fry till golden brown.
Add chicken and fry well. Add 1 litre of hot water and let cook on medium flame.
When almost cooked remove and keep aside. Separately heat oil and add ground
masala, garam masala powder and the chicken.
Keep stirring till oil starts separating from masala.
Cook till done and garnish with coriander. Serve hot.
_________________________________________________________
Turmeric Chicken Curry
Ingredients
1 kg chicken
2 tsp sankleshwari red chilli powder
3-4 tsp oil
1/2 tsp turmeric powder
4 tsp curds
1 chopped onion
2 tsp coriander powder
1 tsp garam masala powder
coriander
salt
Method
Marinate chicken with curds, salt, turmeric powder for 2 hours.
In oil, add onions and fry till golden brown.
Add chicken and fry well. Add 1 litre of hot water and let cook on medium flame.
When almost cooked remove and keep aside. Separately heat oil and add ground
masala, garam masala powder and the chicken.
Keep stirring till oil starts separating from masala.
Cook till done and garnish with coriander. Serve hot.
_________________________________________________________
Ingredients
1 1/4 cups instant mashed potato flakes
1/2 cup water
8 oz ground chicken
1/2 cup onion (finely chopped)
1 large egg
1 tablespoon cilantro (corriander leaves)
1 tablespoon green chillies chopped
1/4 tsp garam masala and salt
oil for fry
Method
In another medium bowl, stir potato flakes, water to mix and remaining cutlet ingredients.
Stir until smooth.
Divide in quarters, using wet hands, shape into 4 oval patties,each about 5 inches long and 3/4 inch thick.
Heat oil in a nonstick pan over med heat add cutlets and cook per side until crusty and cooked through. (Cook for 4 min per side.) place on plate along with tomato and onion salad.
_________________________________________________________
Chicken Pakoda
Ingredients
1/2 kg chicken (without skin & bones)
100 grams corn flour
100 grams custard powder
salt and chilli powder to taste
clove and elaichi powder
oil.
Method
Semi liquid paste of corn flour and custard powder is made by adding water and salt,
chilli and elaichi clove powder are added to taste.
The chicken pieces are mixed with the semi liquid paste and kept aside for 30 mts and
later fried in oil for 20 mts and your crispy and delicious chicken pakoda is ready.
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Chicken Manchurian
Ingredients
For making the chicken marinade:
Boneless chicken - 3/4 lb (cut into 1 1/2 inch length thin strips.)
All purpose flour or maida - 3 tsp
Ginger Garlic Paste - 2 - 3 tsp
Ajinomoto - 1/2 tsp
Soya Sauce - 1/2 tbsp
Chili sauce - 1 tsp (optional)
Salt to taste
Oil for deep frying
For making the sauce:
Ginger, finely chopped 1 tsp
Garlic, finely chopped 1 tsp
Green chillies, finely chopped 2 tsp
Spring onions - finely chopped - 5 tbsp
Soya sauce - 1/4 tbsp
Chili sauce - 1/2 tsp (optional)
Tomato sauce/ketchup - 1 tbsp (optional)
Black Pepper powder - 1/2 tsp
Sugar - 1 tsp
Ajinomoto - a pinch
Chicken stock - 1/4 cup (or use Maggi/Knorr Chicken Soup Cubes)
Maida/All-purpose flour with water (mix 3 tbsp of maida & 1/4 cup of water)
Oil 2 tbsp
Salt To taste
Method
Combine all the ingredients for the Marinade (except oil) and set aside for 1/2 -
1 hour.
Heat the oil in a frying pan. Deep fry the chicken pieces a few at a time.
Drain when golden brown and cooked.
Keep aside.
In another pan, heat oil, and then add the chopped ginger, garlic and green chillies
and finally some spring onion and saute for a minute.
Add the soya sauce, chili sauce/tomato sauce, pepper, sugar, ajinomoto, stock and
salt.
Add little water and bring to a boil. Add the fried chicken and cook for 3 minutes.
Then add the maida and water mixture and stir so that no lumps are formed.
Cook for a few minutes until the mixture thickens slightly.
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Chicken 65
Ingredients
Boneless Chicken - 1 - 1.5 lb cut
into bite sized pieces
Chilli powder - 2 tsp (or to taste)
Lime Juice - 3 tbsp
Curd - 2 tbsp
Ginger garlic paste - 2 tsp
Salt - to taste
Food coloring - a little
Oil - for deep frying
For garnish:
Curry Leaves
Green Chillies - finely chopped
Red Onions - slit lengthwise
Lime slices
Method
Take a bowl and mix all of the mentioned ingredients (except oil) and allow to marinate for 3-4 hrs.
Then, heat oil in a pan and deep fry the marinated chicken pieces till golden brown.
Pat dry with paper towels (to remove excess oil).
Garnish with slightly sauted sliced onions and green chillies, curry leaves and lime
slices.
An excellent appetizer/starter and side dish for biryanis/pulaos/other rice
Varieties.
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Spicy Chicken Kababs
Ingredients
Chicken - 1 - 1.5 lb cut into medium sized pieces
Maida (or all purpose flour) - 2 tbsp
Chilli powder - 2 tsp (or to taste)
Lime Juice - 2 tbsp
Ginger garlic paste - 2 tsp
Salt - to taste
Food coloring - a little
Vinegar - 1 tsp (optional)
Oil - for shallow frying
Method
Take a bowl and mix all of the mentioned ingredients (except oil) and allow to marinate for 3-4 hrs.
Then, heat oil in a flat pan and shallow fry (put them in and when one side gets brown and crusty, turn the pieces over and let the other side get cooked) the marinated chicken pieces till golden brown. (Note: When frying the pieces, put the flame or heat to a medium-high setting so that u ensure the chicken gets cooked properly while frying on both sides).
Pat dry the fried chicken pieces with paper towels to remove excess oil.
Garnish with sliced onions (lengthwise cut) and lime slices before serving. Serve hot.
An excellent starter/appetizer and a good side dish with biryanis/other rice dishes.
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Chili Garlic Chicken Wings
Ingredients
chicken wings - 500 gm
chilli powder - 2 tsp
minced garlic - 1 tbsp
white pepper powder - to taste
salt - to taste
lime - 1
oil - 50 ml
worcestershire sauce - ¼ tsp
Method
Marinate the chicken in above ingredients for 4 hrs.
Add 2 lightly beaten eggs and enough maida to make a coating batter.
Deep fry in hot oil.
Serve hot with tartar sauce.
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Kastoori Kabab
Ingredients
4 (approx 150 gm each) Boneless Chicken Breasts
200 gm hung Curd
100 gm Cheese
Whites of two Eggs
30 gm Ginger-Garlic paste
1/2 tsp Red Chilli powder
1/2 tsp Turmeric powder
1/4 tsp Elaichi powder
1/4 tsp Mace (javitri) powder
4 drops Meetha Atar (flavouring sometimes used in biryani and Nawabi cuisine, available
from grocery stores) 1 tbsp Rose Water
Juice of 3 Lemons (approx 10 - 15 ml)
50 gm Dry-Roasted Besan (Bengal gram flour)
1/2 tsp Shahjeera
Salt to taste
Method
Marinate the chicken in above ingredients for 4 hrs.
Add 2 lightly beaten eggs and enough maida to make a coating batter.
Deep fry in hot oil.
Serve hot with tartar sauce.
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Chicken Malai Kabab
Ingredients
1 whole ready to cook chicken appox. 800gms to 1000gms
Few bread slices
1 tin cream / 1 cup fresh cream
1tblsp ginger/garlic paste
1 tsp garam masala powder
2 to 3 green chillies finely chopped, or more if needed
Coriander and mint leaves finely chopped. (mint - optional)
Salt to taste
1 well beaten egg
Oil for frying
Bread crumbs for coating
Method
Boil the chicken with the ginger/garlic paste and salt with a little water. Chicken should be allow to cook in its own juice.
On cooling, shred the chicken and grate in a chopper. .
Measure the quantity of chicken and add equal amts. Of soaked and squeezed bread.
Fry the chicken and bread mixture in a little oil in order to dry the mixture completely.
On cooling add the remaining ingr. Except egg.
Make balls and roll in the bread crumb. **
Dip in egg and fry till golden brown.
**The kebas can be kept in refrigerator fora week .
I would recommend to chop green chillies, corriander and mint in a chopper.
* Garam masala: Jeera, clove, cinnamon, pepper, nut-meg and cardamon
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Chicken Cheesy Kabab
Ingredients
500 gms boneless chicken made from chicken leg pieces.
fresh cream 2 tablespoons
curd 1 tablespoon
mace powder half tea-spoon
nutmeg powder half tea-spoon
1 egg
1 cube cheddar cheese (approx 50 grams) grated.
5 green chillies
corriander leaves
corn flour
oil 1 tablespoon
salt to taste
half lemon juice
white pepper half tea-spoon
1 tea-spoon ginger-garlic paste
Method
Clean and cut approximately one inch cubes from chicken legs..wash and keep
aside.marinate the chicken pieces in ginger garlic paste, lime juice, salt and white
pepper. Marinate for approximately 20 minutes.
Mix the other ingredients such as fresh cream, curd, corn flour, green chillies, fresh chopped corriander leaves, egg, grated cheese, mace and nutmeg powder and 1
tablespoon refined oil.take the marinated pieces and mix it well in the second marinade.
Keep for atleast 3 to 4 hours....grill on slow for atleast 15 to 20 mins until the
chicken is light brown.
Serve hot with lemon wedges.
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Chicken Tikka
Ingredients
750 gms boneless chicken,
1 med.onion,
2 cloves garlic,
1 tbsp ginger,
2 tbsp lemon juice,
3 tsp dhania powder,
3 tsp jeera powder,
3 tsp garam masala,
1/3 cup plain yoghurt.
Method
Soak 12 skewers in water. Grind onion, garlic, ginger, lemon juice & spices in mixer
grinder.
Coat chicken in ground mixture & marinate preferably overnight. Thread chicken on
skewers & grill under a hot grill or fry in a large well greased pan till chicken is well cooked.
Serve hot with lemon slices.
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Sweet Corn Chicken Soup
Ingredients
1 cup cooked chopped (or shredded) chicken
1 cup cooked sweet corn kernels
4 cups chicken stock
1 egg white, lightly beaten
1/4 cup chopped spring onion
1 tbsp corn flour
Pepper as per taste
Method
Bring the chicken stock to boil.
Add chicken pieces and corn kernels.
Dissolve corn flour in 1/4 cup water.
Add it to the stock, stirring continuously so no lump is formed.
Let it simmer for 10 mins.
Add spring onion and pepper.
Let it simmer for another 5-7 mins.
Slowly pour in egg white, stirring continuously.
Take off from fire immediately after putting the egg white.
Garnish with corriander laves / chicken pieces / corn kernels.
Serve hot.
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Spicy Chicken Soup
Ingredients
Chicken - 1 breast piece with bone (Can use other portion of a chicken with bones too)
Bay Leaves - 3 pieces
Garlic - 3 cloves chopped finely
Green Chillies - 2 finely chopped (depending on how hot you want to make it you can add more chillies)
Red Chilli Powder - 1/2 Teaspoon
Tomatoes - 2
Garam Masala - 1/2 Teaspoon
Curry Powder - 1 Teaspoon (Optional)
Salt to taste
For Seasoning:
Cooking Oil
Cumin Seeds
Flour(Maida)
Method
Cut chicken into small pieces.
Put 5 cups of water, chopped garlic, chicken, bay leaves, green chillies. Boil it in
simmer for about 15 minutes.
Add commutates and red chilli powder to the boiling soup and continue boiling it in
simmer for another 10 minutes.
In another pan heat oil and put season it with cumin seeds. Do it with low heat. Add
flour(maida) to the oil and fry it for 3-4 minutes until the color of the flour just starts to turn light brown.
Add the seasoning you made in step # 4 to the boiled soup.
Add garam masala, curry powder and salt to the soup. Boil it for 5 minutes.
Your spicy chicken soup is ready. Serve hot with bread and enjoy.
_________________________________________________________
Groundnut Soup in Chicken
Ingredients
Groundnut paste from fresh groundnuts about 100 grams
2 chopped Onions
20 grams fresh Pepper Green
Preferably Red Palm Oil extract of palm nut of Malaysian origine or Africa.
Substitute can also be general oil but would not add that much of a flavour.
1 whole Chicken cut into big peices for serving 5 persons.
Maggi cubes flavourers 8 pieces
Method
Heat the palm oil in a big 3 cardamoms1 star anise .to gring into a paste.4 large
bombay onions 4 cloves garlic,3 cm ginger,2 cm fresh turmeric/kunyit basah,7 fresh red chillies or more,1/2 tsp cumin seeds (optional),3 tbsp chicken curry powderpot.
Put onion into it stir fry little bit, then add paste of peanut and keep stirring and do not heat up oil,only at simmer.
Then gradually insert 7 cups of water initially and then later on after boiling add
another cup. Let boil for 30 minutes untill it becomes a little bit thicker, then toss in the green pepper and maggi cubes salt and mix together let stir for 10 minutes.Cover.
Then put the chicken inside and cover sim for 20 minutes.
Note : Eat with country rice preferably or uncle bens rice or indian basmati. Bon
apetite. This is an award winning any corner anytime african dish popular through
out the west aferican region.
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Chicken Coconut Soup
Ingredients
1 chicken breast
1 cup chopped mushroom
1-1/2 cup coconut milk
3 cups chicken stock
3 tbsp chopped lemon grass
1 tbsp ginger root
1 tbsp lemon juice
1/2 tsp sugar
1/4 cup fish sauce
1/4 cup chopped spring onion
2 green chillies, chopped finely
3 tbsp chopped coriander leaves for garnishing
Method
Boil chicken till pink in colour.
Drain and keep the water as stock.
Discard skin and bones, and shred into small pieces keep aside.
In a saucepan, mix all the ingredients except chicken and lemon juice, bring it to boil.
Let it cook for another 20-25 minutes on slow flame.
Add chicken pieces and simmer for another 10 minutes.
Add lemon juice.
Serve hot, garnished with coriander leaves.
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Creamy Chicken - Rice Soup
Ingredients
3/4 cup boiled chicken pieces
1 onion chopped finely
1/2 cup raw rice
1/4 cup chopped celery
2 tbsp butter
2 tbsp maida
1-1/2 cup water
1-1/2 cups milk
Black pepper powder as per taste
Salt as per taste
Method
Mix celery, chopped onion, rice and water.
Cook till rice is done and most till water evaporates.
Remove from fire.
Mix properly butter and maida in a separate vessel and then add 1 cup milk to make
a smooth paste.
Add the paste to the rice mixture.
Put to boil and stir continuously so that no lumps are formed.
Add chicken pieces and 1/2 cup milk and stir continuously.
Add pepper powder and salt.
Put on fire for 5 minutes.
Serve hot.
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Chicken Long Rice
Ingredients
1 Chicken
1 Cup Basmati Rice
1/2 Ginger
Salt to Taste.
Method
Cover the chicken pieces with water in a heating vessel.
Put it to boil & together add half crushed ginger and some salt.
In the mean time soak one cup basmati rice in water.
Boil the chicken till the bones fall & the chicken becomes tender because we require
the chicken to be boneless & the water in which the chicken is boiled to cook.
After you have removed the bones do not throw the water, put the chicken back in &
this time add the rice.
Allow it to cook as you would normallycook rice as the chicken is already well done.
Serve & enjoy.
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Quick Chicken Biryani
Ingredients
Chicken pieces (4 chicken legs)
Rice (Soak the rice beforehand) 2 cups
Coriander leaves
Ginger/garlic paste
Powdered masalas
Haldi 1/2 tsp
Chilli powder 1/2 tsp
Dhaniya powder 1/2 tsp
Salt to taste
Whole masalas
Cloves 2-3
Badi elaichi (Big cardamom) 1/2
Peppercorns 7-10
Jeera (Cumin seeds)
Method
Boil the chicken. When boiling, add 1/4 tsp of haldi, cloves, badi elaichi, peppercorns, a green chilli cut in two, etc.
Tip : The water used to boil the chicken can be used as stock for soup.
Once boiled, de-bone the chicken.
In a pressure cooker, heat some oil, throw in the whole masalas.
Once they start spluttering, add some ginger/garlic paste.
Almost immediately, add the powdered masalas and a little water for the masala to
cook. Keep stirring every couple of minutes.
Add the boneless chicken once the water in the masala has evaporated.
Add the rice and mix well with the chicken.
Add some water, and close the cooker.
Take off the heat after 3 whistles.
Garnish with chopped coriander leaves.
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Kabli Pulao
Ingredients
4 cup rice
2 lbs chicken or mutton
2 chopped onions
vegetable oil
1tsp pepper
3 medium carrots, cut in 3" sticks
1/2 cups raisins
1/2 tsp cardmom
1/2 tsp cumin
4 cups water
salt
Method
Fry onion in the oil until brown.
Add meat and stir well cook for ten minutes.
Add water, salt and pepper. Cover and cook until meat is tender.
Bring 6 cups of water to boil. Then put rice in it and cook for 5 minutes.
Remove rice from heater.
Combine the meat sauce, raisins, carrots, cardamom, cumin and rice.
Put the mixture in the oven at 350 degrees for 45 minutes and kabli pulao is ready.
_________________________________________________________
Madras Chicken Birayani
Ingredients
Chicken - 2 cornish hen
Corinder powder-3 tsp
Chillie powder-3 tsp
Gram Masala Powder - 1 tsp
Cinnamon - 2
Elaichi - 2
Cloves - 4
Bay leaf - 4
Garlic - 1 small size
Ginger - 1 medium size
Onion-1 big size
Coriander 1 small bunch
Tomato 1 medium size
Chillies - 5
Basmathi rice - 4 cups
Ghee & Oil 4 tsp
Method
Peel the skin from the chicken and cut into small pieces, add all powders and salt.
Cook in a separate pot.
Grind chilli, garlic, ginger, onion, tomato and corainder bunch (grind everything
separately)
In a cooker put the ghee & oil add cinnamon, elaichi, cloves, bay leafs and
grinded things (put every thing). Fry till the oil comes out (cook in medium fire) when it comes yellowish add the cooked chicken, mix it for 3 min.
Add water (2 cups of rice means add 3 cups of water) some times in the cooked
chicken itself will have some water, so please measure. When it boils add rice
and close the cooker with weight.
Keep it for 5 min. And mix it well.
_________________________________________________________
Baked Chicken Pistachio Rice
Ingredients
250 gms rice cooked in salt water
50 gms pistachio paste
1 cup chicken, boiled and shredded
2-3 tbsp butter
2 cups spring onion chopped
1 tbsp flour
1 cup milk
1/2 cup chicken stock
3-4 chillies, chopped
Salt and pepper to taste
1/2 tsp ajinomoto
Carrots for garnishing
Few pistachios chopped
Method
Heat butter and saute 1 cup onion.
Add chicken and cook for 2 minutes.
Add flour, saute till light brown.
Add the pistachio paste, saute for 1 minute.
Gradually add milk, stock, chillies and 1/2 cup spring onion. Cook for 2-3
minutes season with salt, pepper and ajinomoto and remove from fire.
Fry remaining spring onions in oil, add rice and remove from fire.
Grease an oven proof dish, spread half the rice, spread the sauce over it and cover
with remaining rice.
Sprinkle some chopped pistachio on the rice and knobs of butter. Bake for 10 minutes.
Decorate with carrot petals.
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Quick Chicken Biryani
Ingredients
6 cups Rice (basmati)
1 kg Chicken
3 tbsps. Vegetable Oil
3 tbsps. Clarified Butter
5 nos. Onion (red, thin sliced)
3 nos. Potato (peeled and cut)
30 gms. Ginger (paste)
30 gms. Garlic (paste)
5 nos. Green Chillies (paste)
10 gms. Coriander leaves (paste)
2 tsps. Curry Powder
4 tbsps. Yoghurt
4 tbsps. Tomato (Puree/paste)
3 tbsps. Red Chilli Powder
2 tsps. Turmeric Powder
1 pinch Saffron
Salt to taste
3 tsps. Milk
2-3 drops Color (orange recommended)
Method
Marinate the chicken with garlic, ginger, coriander,
green chilli, tomato paste, red chilli powder, turmeric powder, dry garam masala powder, salt and yoghurt and keep it aside for half an hour.
Cook rice separately (keep it semi-cooked), add salt, sprinkle it with colour and keep aside.
Heat milk, put pinch of kesar and keep aside.
Heat 2 tbsp of oil in pan. Deep fry half the quantity of onions and all the potatoes till onion is golden brown. Remove both from the pan and keep aside.
Fry the remaining onion in the same oil till slight golden brown and put the
Marinated chicken cook for 10 minutes.
Take a separate utensil, put ghee and 1 tbsp of oil, half quantity of semi-cooked rice, all fried potatoes and half quantity of fried onions and milk of kesar. Put the cooked
chicken on top of it and then cover it with the remaining semi-cooked rice.
Garnish with coriander leaves and rest of the fried onions.
Tightly cover the utensil and cook for
Another 10 minutes.
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Chicken Biriyani
Ingredients
1/4 kg Chicken
1 cup Basmati rice
11/2 Water
1 cup Onion (thinly chopped)
3/4 cup Tomato (finely chopped)
2 inch Ginger
8 Garlic cloves
2 Green chillies
1/2 tsp Turmeric powder
2 tbsp Curd
1 tsp Red chilli powder
1 tsp Anise seeds
1 Cinnamon stick (small)
3 Cloves
Kesari powder a pinch
1/4 tsp Garam masala powder
1/4 cup Mint leaves
4 tbsp Coriander leaves(finely chopped)
2 tsp Oil
2 tsp Ghee or dalda
Salt to taste
Method
Clean the chicken and cut into mediumsized pieces.
Grind the ginger, garlic and anise seeds into a fine paste.
Add oil in the pressure cooker and heat it.
Add cinnamon stick, cloves and fry it for a few seconds.
Add ginger-garlic paste, mint leaves, coriander leaves, onion and tomato and fry it well.
Add the chicken and fry it for a minute.
Then add turmeric powder, chilli powder, 11/2 cups of water, curd, salt and rice and
stir it well.
Close the cooker with the lid and turn the flame to medium high.
Once you get the pressure, put the weight on the cooker and turn the flame to medium low and keep it for 8 minutes.
After 8 minutes remove the cooker from the stove and keep it aside.
After 10 minutes remove the lid and stir the rice well and serve it with onion raita.
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Chicken Pulao
Ingredients
1/4 kg basmati rice
1/2 chicken
2 onion chopped finely
3 cloves
1" cinnamon
2 black cardamoms
4 bay leaves
4 tbsp ghee
Chopped corriander leaves
Make a paste of:
2 tsp cummin seeds
5 black pepper
7 green chillies
3 garlic flakes
1/2" ginger
1 tbsp corriander seeds
1 tsp red chilli powder
1/2 tsp turmeric powder
Salt as per taste
Method
Wash the rice and soak it for 1/2 hour.
Cut chicken into small pieces.
Heat oil in a kadai.
Fry the onions till golden brown.
Add the grounded masala and simmer for 2 minutes.
Add cloves, cinnamon, cardamoms, and bay leaves.
Fry chicken pieces for 5 minutes.
Add rice to it and add water required to cook the rice.
Stir well.
Let the chicken and rice cook.
Once done garnish with corriander leaves.
Serve hot.
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Chakunder Chicken Pulao
Ingredients
3 kg Chukander [beetroot] to make yakhni [stock] to give
flavour and dark pink colour to pulao
1-1/2 kg Chicken
2 cups Rice
1 big Onion
8 Cloves
6 Cinnamon sticks - 4 cm lenght each
8 blades Javitri [mace]
3 tbsp Oil
2-1/2 tsp Salt
Method
Peel and wash beetroots, slice them and quarter each slice. Put into pot, pour just
enough water to cover the beats, cook under cover 20 min.
Remove beets from the dark pink water and use them in another dish for
example; mithe samose stuffed with sweet beetroot halva, or paratha stuffed with
beetroot masala, or beetroot curry.
Remove bones from chicken, cut chicken into small pieces, put them into dark pink
water, boil under cover 15 min. In another pot fry sliced onion on oil.
Before making pulao of course rice sould be washed and soaked 2 hr in cold water
and drained just before using.
Remove chicken from pink water add to onion add masala, salt, measure 3 1/2 cups
of the pink water, add and bring to boil. Throw in rice, wait till boils,cover, lower the heat, simmer 20 min. If you dont have 3 1/2 cups pink stock add normal water to the required amount.
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Chicken Fried Rice
Ingredients
6 cups boiled Basmati rice
1 cup chicken (boiled and shredded)
1/2 cup prawns cooked (if desired, for additional flavour)
1 egg
1/4 cup capsicum cut into fine strips
1 cup regular onion, chopped fine
1 cup spring onions, chopped fine
2 tablespoons of ginger-garlic paste(or to taste)
1 cup of mixed vegetables, i.e. carrots, french beans, cabbage - chopped fine
soya sauce & chilli sauce
Method
Make sure the rice isn't overcooked or mushy.
Add a little oil when boiling so that it doesn't stick together.
Fry the regular onions till light brown.
Add ginger-garlic paste and fry.
Add the rice and fry with soya sauce to taste.
You can add a little chilli sauce if you want.
Separately, lightly fry the pre-cooked meats (chicken and prawns) with a little soya
sauce.
Beat the egg thoroughly and fry separately, stirring constantly. Add to the rice.
Separately, lightly fry each vegetable (except the regular onions) and keep aside. Do
not over fry or the vegetables will become soggy. They should remain slightly crisp.
Add the meats and vegetables to the rice and mix thoroughly.
Your delicious meal is ready.
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Chicken Kozhambu
Ingredients
Chicken - 1 - 1.5lb cut into medium sized pieces
Onions - 2 big (roughly chopped)
Tomatoes - 2 big (roughly chopped)
Ginger garlic paste - 2 to 3 tsp
Turmeric powder - 1/2 tsp
Chilli powder - 2 to 2 1/2 tsp
Coriander powder - 1/2 tsp
Cumin seed powder - 1/2 tsp (optional)
Garam masala items - 1 tsp (cloves - 1, cinnamon stick - 1, saunf - 1/2 tsp,
bay leaf - 1)
Salt - to taste
Oil - 4 tbsp
Coriander leaves (Cilantro) and Curry leaves - a little
Method
In a large pan, heat oil and add the garam masala items and onions.
Saute the onions for a while. Then, add the ginger garlic paste and saute.
Then, add the tomatoes, turmeric powder, chilli powder, coriander powder, cumin seed
powder and salt.
Fry this mixture for a while maybe adding a little bit of water.
Then, add the chicken pieces with some water so that the chicken pieces are covered
with water.
Cover the pan with a lid and allow to cook for 1/2-1 hr.
Once the oil starts to come out to the top, the kozhambu is done (the consistency
should be between a gravy and watery - soup like).
Add the curry leaves and coriander leaves for garnish. Goes well with rice.
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Chicken in Garlic and Tomato Sauce
Ingredients
1/2 kg of Chicken (skinned) to be cut into small pieces
and marinated with 1 tsp of salt and 1 tsp of Garlic paste.
1 cup of Tomato sauce.
Oil for frying
4 whole Red chillies.
1 Medium sized Chopped Onion
1 Pinch of Ajinomoto
Method
Take 1 tbsp of oil in non stick kadai.
Fry the chopped onions and the whole red chillies till pink in colour.
Add the marinated chicken fry it till 5-10 minutes.
Then add thetomato sauce in it and cook it in slow flame covered with lid.
Adding a pinch of ajino motto and simmer it for sometime.
Garnish it with chopped spring onions, corriander leaves.
It can be had with noodles or rice or with chapathi.
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Dhania Chicken
Ingredients
1 Kg Chicken (cut into desired sized pieces)
2 large bundles of fresh dhania leaves (washed and chopped fine)
1 bundle of mint (pudina) leaves (washed and chopped fine)
3-4 large onions (chopped fine)
2-3 ginger-garlic paste
3-4 green chillies chopped fine (or add more if you want spicier)
1/4 kg curd
3-4 sp. dhania powder
1 1/2 sp. jeera powder
1/2 sp red chilli powder
Oil & Salt to taste
Method
Mix half the curd, the red chilli powder, and salt and marinate chicken in it for 15 mins.
Saute the onions in a vessel little oil till transparent. Then add the ginger-garlic paste and saute.
Add the green chillies, dhania and jeera powder, mix well.
Drain the chicken pieces and add to the cooking mixture, and fry well on high flame
for 5 mins., taking care not to burn.
Add the curd left over from the chicken marinade and the other half too, mix well.
Add the dhania and mint leaves, and mix well.
Bring to a boil once, and then cover with a lid and cook on low flame till chicken
pieces are cooked.
Serve hot, and grate a little paneer on top if desired.
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Spicy Chicken Gravy
Ingredients
Chicken cut into 1" pieces - 2 lbs
Red Chillies 7-8
Onion - 2 medium size
Ginger - 1 1/2" size
Garlic - 1 full big size
Coriander leaf - handful
Coriander powder - 2 tsp
Cloves - 7-8
Cinnamon stick - small size one
Somb - 1 tsp
Tomato - 2 small size
Turmeric powder - 1/4 tsp
Lemon 1
Chicken Masala - 1 tsp
Salt to taste.
Method
Grind onion ginger, garlic, chillies, coriander leaf, cloves, cinnamon stick, somb and keep aside.
Grind tomato separately.
In a cooker pour little oil and fry onions till golden brown, then add the grounded
masala. Once it is done add tomatoes and stir for 5-6 minutes.
To this mixture add coriander powder, turmeric powder, chicken masala, lemon and
salt.
Add chicken pieces and cook for 25 minutes.
Goes well with rice, chapati, naan, or idiappam.
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Fast Chicken in Yoghurt
Ingredients
Chicken - 4 lbs small chicken pieces
Fresh yogurt - 2 cups, whipped
Garlic - 6 cloves, paste
Ginger - 2 inches, paste
Onion - 1 large, half sliced and half paste
Light butter - 4 tsp
Green chilli - sliced according to taste
Salt - as preferred
Spices:
Turmeric - 1/2 tsp
Cumin - 1 tsp
Coriander - 1 tsp
Method
Clean the chicken and boil in a pot adding 2 cups water and 1tsp of salt for 10 min.
Then put 4 tsp butter in a non-stick pan and add boiled chicken pieces (keep water
aside) and add turmeric and fry them in low flame.
Next add all half of sliced and paste onion, ginger garlic, whole of yogurt and spices and salt.
Mix all properly , and fry them,then add water that was kept aside.
Add salt as preferred.
Cover and boil it.
When its done few add the remaining ginger ,onion n garlic paste and green chilli,
and boil for 2 min.
Keep gravy as preferred, less tastes better.
Serve with rice or roti.
Enjoy.
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Chicken Curry with Mushroom
Ingredients
500 gms of Minced Chicken
200 gms button Mushrooms
5-6 Green Chillies
1/2 Bunch of Corriander leaves
1 tsp of Pepper & salt to taste
2 Tomatoes Finely chopped for Curries.
2 Tbsp of Onion paste and 1 tablespoon of Ginger Garlic Paste.
1tsp of Garam Masala powder.
200 ml of refined Oil for frying and Cooking.
Method
Grind the minced chicken into paste with chopped corriander leaves and green chillies
with 1/2 teaspoon of salt in it.
Wash the mushrooms well and boil the mushrooms with pinch of salt in it and drain out
the water from it.
Make flat round shaped balls of chicken paste dusted with flour ,adding one boiled
mushroom in it and it can be make into ball shape.
Make the balls like this and keep it aside.
Heat the oil in the nnon stick pan and fry the ball till golden brown, keep it aside.
Add the masalas in it and fry it with tomatoes till it leaves the oil.
Add 1 tsp of salt and turmeric powder to it and put 1 glass of hot water in it.
When it starts boiling add the fried balls in it and boil it for 5-6 minutes in slow flame covered with lid.
Add the garam masala powder in it and simmer it for sometime.
It can be served with roti or rice.
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Butter Chicken
Ingredients
Chicken - 300 grams, cleaned and cut into small pieces
Cinnamon - 2" pcs
Salt - to taste
Cashew & almond paste - a handful ground smoothly
Ginger & garlic paste - 2 tspns
Onion - one chopped
Turmeric powder - 1/4 tsp
Chilly powder - 2 tsp
Coriander powder - 1 tspn
Orange colour - 1 1/2 tsp
Butter - 3 tspn
Oil - 2 tspn
Tomato puree - 2 tomatoes blended smoothly
Method
Fry onions in oil till transparent.
Add cinnamon and let it fry.
Then add ginger & garlic paste along with a little water.
Stir continuously.
Add turmeric, chilly, coriander powder with salt and mix well.
Pour in tomato puree, cashew & almond paste - mix well with water.
When it starts to boil add the chicken which should be mixed with a little colour.
Then add sufficient water for the chicken to boil.
The gravy should get thick or according to your requirement. Before switching off add
butter and serve hot with parathas.
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Chicken In Gravy
Ingredients
Chicken - 1/2 kg
Onion -1 medium size (finely chopped)
Tomatoes -2 medium size (finely diced)
Yogurt - 2 tbspn
Ginger -Garlic paste (fresh) - 2 tspn
Turmeric powder - 1 tspn
Red Chilli powder - 1 1/2 tspn
Coriander powder - 1 tspn
Garam Masala powder-1 1/2 tspn
Salt-as per taste
Oil- 2-3 tspn
Coriander leaves- 1 tbspn (finely chopped)
Method
Clean, wash the chicken. Take a bowl mix yogurt, 1/2 tspn of turmeric, red chilli, salt, ginger-garlic paste & garam masala powder. Coat the chicken with this marinade. Let it marinate for 1 hour.
Heat oil in a pressure cooker saute onions to golden brown then add remaining ginger-
garlic paste stir for a second then add marinated chicken to it fry for 1 min. Add
all powder masalas to the chicken stir add tomatoes, salt, half glass of water pressure cook it for 1 whistle.
Garnish with the coriander leaves and serve hot.
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Dum Chicken
Ingredients
150 g chicken cut in to pieces
250 g cashewnuts
250 g onions finely chopped
200 g tomatoes finely chopped
150 g poppy seeds
20 g ginger-garlic paste, 20 g red chilly paste
few chopped coriander leaves
100 ml milk
garam masala
150 ml oil
salt to taste
Method
Grind cashewnuts & poppy seeds to a fine paste with milk.
Heat oil in a pan and fry the onions till golden brown.
Add ginger-garlic paste.
Add tomatoes & red chilly paste & cook.
Add the cashewnuts & poppy seeds paste & cook till the greavy leaves the oil.
Add the salt. Add the chicken to the greavy & cook till done.
Add garam masala & coriander leaves before serving.
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Chicken in White Gravy
Ingredients
0.5 kg Chicken
250 ml Milk
50 gm Garlic paste
50 gm Ginger paste
6 - 7 slit Green Chillies
5 tablespoon Cornflour
1 teaspoon ground Pepper
1 tablespoon Cooking Oil
Salt to taste
Method
Boil the chicken in milk and salt till the chicken becomes tender.
In a separate pan, heat the oil and lightly fry the ginger & garlic paste and green
chillies. Add the chicken and milk mixture to the pan.
Mix the cornflour in a little cold milk, and add it to the pan, stirring the pan
continuously. When the gravy starts thickening, add the pepper powder, stir the pan
a little, and serve hot with rumali rotis.
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Chicken in Garlic and Tomato Sauce
Ingredients
1/2 kg of chicken (skinned) to be cut into small pieces and marinated with 1 tsp of salt and 1 tsp of garlic paste.
1 cup of tomato sauce.
oil for frying
4 whole red chillies.
1 medium sized chopped onion
1 pinch of ajinomoto
Method
Take 1 tbsp of oil in non stick kadai.
Fry the chopped onions and the whole red chillies till pink in colour.
Add the marinated chicken fry it till 5-10 minutes.
Then add thetomato sauce in it and cook it in slow flame covered with lid.
Adding a pinch of ajino motto and simmer it for sometime.
Garnish it with chopped spring onions, corriander leaves.
It can be had with noodles or rice or with chapathi.
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Sweet and Sour Chicken
Ingredients
1/2 kg of boneless chicken (skinned and cleaned from the shop)
2 whole lime to be squeezed to take out the juice.
2 tbsp of sugar.
1 pinch of ajino motto.
1tsp of salt
1tsbp of cornflour
1/2 tsp of ginger garlic paste
refined oil for frying the chicken.
1 medium sized chopped onion
2 cloves of gralic finely chopped.
2 celery leaves for garnishing
Method
Mix 1/2 cup of water into the sugar and make thick syrup
Mix the lime juice in it stir it for sometime (syrup should be thick) and simmer it for sometime.
Keep it aside marinate the chicken pieces with cornflour, ginger paste and salt.
Heat the oil in non stick kadai
Fry the marinated pieces till brown in colour. Keep it aside after its fried. Try to make the chicken pieces if possible into finger shaped.
Fry the chopped onions, garlic till pink in colour
Slow the flame and add the fried chicken pieces, adding the sweet and sour syrup for
sometime add the celery leaves into it
Simmer for sometime adding ajino motto in it.
Its ready to eat and this recipe is enjoyed by the kids.
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Chicken Vindaloo
Ingredients
1 kg. chicken
For Seasoning:
3 sp. ghee
few coriander leaves
1/2 onion finely sliced
Salt to taste
For Vindalu Masala:
grind these ingredients to a smooth paste.
3 sp. jira
12 dry kashmiri chillies
1/2 an inch turmeric
2 pods cardamoms
10 pod garlic
2 tbsp. vinegar
Method
Cut and wash the mutton and make pieces.
Grind masala in vinegar.
Fry sliced onion till brown, add coriander leaves and stir, put masala and fry it. Stir frequently.
Now add meat and salt to taste.cover the dish. Allow the meat to cook in its own gravy.
Stir frequently, so that it does burn.boil the potatoes, peel and cut into fours.
Add them to the meat. Simmer for 10 minutes.
Serve with plain white rice.
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Dhania Chicken
Ingredients
1kg chicken (cut into desired sized pieces)
2 large bundles of fresh dhania leaves (washed and chopped fine)
1 bundle of mint (pudina) leaves (washed and chopped fine)
3-4 large onions (chopped fine)
2-3 ginger-garlic paste
3-4 green chillies chopped fine (or add more if you want spicier)
1/4 kg curd
3-4 sp. dhania powder
1 1/2 sp. jeera powder
1/2 sp red chilli powder
salt to taste
oil
Method
Mix half the curd, the red chilli powder, and salt and marinate
Chicken in it for 15 mins. Saute the onions in a vessel little oil till transparent.
Then add the ginger-garlic paste and saute.
Add the green chillies, dhania and jeera powder, mix well.
Drain the chicken pieces and add to the cooking mixture, and fry well on high flame
for 5 mins., taking care not to burn.
Add the curd left over from the chicken marinade and the other half too, mix well
Add the dhania and mint leaves, and mix well.bring to a boil once, and then cover with a lid and cook on low flame till chicken pieces are cooked.
Serve hot, and grate a little paneer on top if desired.
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Butter Chicken
Ingredients
chicken - 1kg (whole)
butter for batter - 120 gms (approx.)
butter for basting - 125 gms (approx.)
Tandoori masala:
red hot chilli powder - 5 gms
kashmiri chilli powder - 10 gms
green chillies - 20 gms
ginger - 10 gms
garlic - 10 gms
(grind all the spices)
Method
Mix ground masala with butter.
Make cuts or slits on the fleshy parts (breast and legs) of the chicken, and rub in the mixture thoroughly.
Leave it to marinade for 10-12 hours.
Bake till chicken is three-fourths cooked, basting frequently with butter.
Then remove it and fry in butter. Return again to the tandoor for 3-4 minutes.
Keep basting till done.
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Chicken Razila
Ingredients
1.200 grm. chicken(breast and leg pieces or boneless )
1/2 kg onion(cut into thin long slices)
one big bunch of dhaniya
7 green chillies ( cut into small pieces)
6 elachi
10 kismis
5 teaspoons ginger garlic paste
1tsp dhania powder
1/2 tsps haldi, salt to taste
2 tsps dahi
Method
Apply salt to the onions and keep aside for 5 minutes.
Then squeeze out all the water from the onions and deep fry till golden brown.
Grind fried onion dahi elachi and kismis into fine paste.
In a pan takeheat oil add ginger garlicpaste,dhaniya powder,chillies, haldi and salt fry for some time
Add chicken and fry for some time till it become little brown then add the onion paste and cook till it leavesoil
Then put hara dhaniya put little water and cook till done.
Gravy should be thick.
Lastlyadd lime juice and serve
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Chicken In Coconut Milk
Ingredients
1 chicken cut in small pieces
1 1/2 cup thick coconut milk
1 cup light coconut milk
1 small onion
2-3 green chillies
1 tablespoon cumin seeds
1 large capsicum
2-3 fresh tomatoes
ginger and garlic paste
2 boiled eggs (cut into halves)
salt to taste
1 lemon juice
Method
Marinate chicken with ginger and garlic paste for 30 minutes then cook them without
water just dty them.
In a pan mix light coconut milk, chicken pieces, cut onion into small pieces,
Slit green chillies, peeled and cut tomatoes, cumin seeds bring to boil.
When milk dries add thick coconut milk cook for few minutes and leave some sauce
as not to dry all.
Season with chopped capsicum and lemon juice.
Garnish with egg slices and parsley, enjoy with rice or parathas.
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Chicken Drumsticks in Pepper Gravy
Ingredients
chicken drumsticks 8 pieces
ginger 1"
garlic 4 flakes
turmeric 1/4 tsp
pepper corns 1/2 tsp (as required)
jeera 1/2 tsp
dhania 1 tsp
tomatoes 2 big
salt as required
onion 1 big
coriander leaves 1 tbs
pudina 1 tbs
Method
Dry roast the pepper corn, jeera and dhania. Finely cut the onions, coriander leaves
and pudina and sauti them using 2 tsp of oil. Grind tomatoes, ginger, garlic, roasted
pepper corn, jeera, dhania , sauted onion, coriander leaves and pudina.
To the chicken drumsticks add the ground paste, turmeric powder, salt and marinate it
for half an hour. Then add 1/2 a cup of water and cook it in the pressure cooker for
say 5 minutes.
Then to the pan add butter and then add this cooked chicken drumsticks and simmer it
till the gravy thickens to the required consistency. It tastes good with hot rice and
chapathi.
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Kolhapuri Chicken Curry
Ingredients
1 chicken (cut into 16 pcs)
2 potatoes (cut into cubes)
3 tomatoes (chopped)
4 stalks lemon grass (bruised)
1 stalk curry leave
1 large onion (chopped)
4 cups coconut milk (semi thickness)
1 cinnamon stick
3 cloves
3 cardamoms
1 star anise
To gring into a paste
4 large Bombay Onions
4 cloves Garlic
3 cm Ginger
2 cm fresh Turmeric/kunyit basah
7 fresh Red Chillies or more
1/2 tsp Cumin seeds (optional)
3 tbsp Chicken Curry Powder
Method
Dry roast the pepper corn, jeera and dhania. Finely cut the onions, coriander leaves
and pudina and sauti them using 2tsp of oil.
Grind tomatoes, ginger, garlic, roasted pepper corn, jeera, dhania , sauted onion,
coriander leaves and pudina.
To the chicken drumsticks add the ground paste, turmeric powder, salt and marinate it
for half an hour. Then add 1/2 a cup of water and cook it in the pressure cooker for
say 5 minutes.
Then to the pan add butter and then add this cooked chicken drumsticks and simmer it
till the gravy thickens to the required consistency.
It tastes good with hot rice and chapathi.
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Chicken Curry
Ingredients
chicken - 1 - 1.5lb cut into medium sized pieces
onions - 2 big (sliced)
tomatoes - 2 big (sliced)
green chillies - 2 or 3 (optional) slit lengthwise
ginger garlic paste - 2 to 3 tsp
turmeric powder - 1/2 tsp
chilli powder - 2 to 2 1/2 tsp
coriander powder - 1/2 tsp
cumin seed powder - 1/2 tsp (optional)
garam masala - 1 tsp
coconut milk - 3 tbsp
salt - to taste
oil - 5 tbsp
coriander leaves (cilantro) and curry leaves - a little
Method
In a pan, heat oil and add the garam masala and onions. Saute the onions for a while.
Then, add the ginger garlic paste and saute.
Then, add the tomatoes, turmeric powder, chilli powder, coriander powder, cumin seed
powder, green chillies and salt. Fry this mixture for a while maybe adding a little bit of water.
Then, add the chicken pieces and some water and cover the pan with a lid and allow
to cook for 1/2-1hr.
Once the oil starts to come out to the top, stir in the coconut milk and bring to a boil.
Add the curry leaves and coriander leaves for garnish.
Serve hot Goes well with rice and rotis.
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Chicken Razila
Ingredients
1.200 grm. chicken(breast and leg pieces or boneless )
1/2 kg onion(cut into thin long slices)
one big bunch of dhaniya
7 green chillies ( cut into small pieces)
6 elachi
10 kismis
5 teaspoons ginger garlic paste
1tsp dhania powder
1/2 tsps haldi, salt to taste
2 tsps dahi
Method
Apply salt to the onions and keep aside for 5 minutes.
Then squeeze out all the water from the onions and deep fry till golden brown.
Grind fried onion dahi elachi and kismis into fine paste. In a pan takeheat oil add
ginger garlicpaste,dhaniya powder,chillies, haldi and salt fry for some time
Add chicken and fry for some time till it become little brown then add the onion paste and cook till it leavesoil then put hara dhaniya put little water and cook till done.
Gravy should be thick. Lastlyadd lime juice and serve
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Chicken In Coconut Milk
Ingredients
1 chicken cut in small pieces
1 1/2 cup thick coconut milk
1 cup light coconut milk
1 small onion
2-3 green chillies
1 tablespoon cumin seeds
1 large capsicum
2-3 fresh tomatoes
ginger and garlic paste
2 boiled eggs (cut into halves)
salt to taste
1 lemon juice
Method
Marinate chicken with ginger and garlic paste for 30 minutes then cook them without
water just dty them.
In a pan mix light coconut milk, chicken pieces, cut onion into small pieces,
Slit green chillies, peeled and cut tomatoes, cumin seeds bring to boil.
When milk dries add thick coconut milk cook for few minutes and leave some sauce
as not to dry all. Season with chopped capsicum and lemon juice.
Garnish with egg slices and parsley, enjoy with rice or parathas.
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Chicken Drumsticks in Pepper Gravy
Ingredients
chicken drumsticks 8 pieces
ginger 1"
garlic 4 flakes
turmeric 1/4 tsp
pepper corns 1/2 tsp (as required)
jeera 1/2 tsp
dhania 1 tsp
tomatoes 2 big
salt as required
onion 1 big
coriander leaves 1 tbs
pudina 1 tbs
Method
Dry roast the pepper corn, jeera and dhania. Finely cut the onions, coriander leaves
and pudina and sauti them using 2tsp of oil.
Grind tomatoes, ginger, garlic, roasted pepper corn, jeera, dhania , sauted onion,
coriander leaves and pudina. To the chicken drumsticks add the ground paste, turmeric
powder, salt and marinate it for half an hour.
Then add 1/2 a cup of water and cook it in the pressure cooker for say 5 minutes.
Then to the pan add butter and then add this cooked chicken drumsticks and simmer it
till the gravy thickens to the required consistency. It tastes good with hot rice and
chapathi.
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Kolhapuri Chicken Curry
Ingredients
1 kg chicken
2 tsp sankleshwari red chilli powder
3-4 tsp oil
1/2 tsp turmeric powder
4 tsp curds
1 chopped onion
2 tsp coriander powder
1 tsp garam masala powder
coriander
salt
Method
Marinate chicken with curds, salt, turmeric powder for 2 hours.
In oil, add onions and fry till golden brown.
Add chicken and fry well. Add 1 litre of hot water and let cook on medium flame.
When almost cooked remove and keep aside. Separately heat oil and add ground
masala, garam masala powder and the chicken.
Keep stirring till oil starts separating from masala.
Cook till done and garnish with coriander. Serve hot.
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Turmeric Chicken Curry
Ingredients
1 kg chicken
2 tsp sankleshwari red chilli powder
3-4 tsp oil
1/2 tsp turmeric powder
4 tsp curds
1 chopped onion
2 tsp coriander powder
1 tsp garam masala powder
coriander
salt
Method
Marinate chicken with curds, salt, turmeric powder for 2 hours.
In oil, add onions and fry till golden brown.
Add chicken and fry well. Add 1 litre of hot water and let cook on medium flame.
When almost cooked remove and keep aside. Separately heat oil and add ground
masala, garam masala powder and the chicken.
Keep stirring till oil starts separating from masala.
Cook till done and garnish with coriander. Serve hot.
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Capsicum Dishes
Capsicups
Ingredients
onion 1 chopped
potatoes 3 boiled and mashed
turmeric powder ½ teaspoon
chilli powder ½ teaspoon
chaat masala 1 teaspoon
green chilli 2 chopped
limejuice ½ teaspoon
oil 1 tablespoon
capsicums 4 nos
cottage cheese 100 gms mashed
salt to taste
Method
Slice the head of the capsicums de-seed and apply salt on the inside.
Take a bowl half filled with water and boil the capsicums in it at high for 8 minutes.
In another dish take oil green chillies and onions and cook on high for 3 minutes.
To this add the mashed potatoes cheese limejuice turmeric powder and salt and mix well.
Cook on high for 2 minutes.
Fill the mixture into the capsicum cups and garnish with fresh coriander and cook on high for 6 minutes and serve hot.
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Stuffed Capsicum With Corn
Ingredients
8 large green peppers
1 1/4 tsp salt, divided
1 tsp ground black pepper
3 cup cooked rice
15 oz canned black beans - drained and, rinsed
11 oz canned mexican-style corn - drained
1 medium onion, chopped
1 cup walnuts, chopped
4 pcs chopped green chilies
1/2 tsp ground cumin
1 jalapeno pepper slices
Method
Cut a thin slice from the stem end of each pepper, remove seeds and membrane and
rinse.
Season with 1 teaspoon salt and black pepper, set upside down on a paper towel to drain.
Combine rice, corn, onion, walnuts, chiles, cumin and 1/4 teaspoon salt in 13x9
microproof casserole.
Cook on HIGH 2 mins. Spoon 1 cup mixture into each pepper.
Return stuffed pepper to the casserole. Pour 1/4-inch water in bottom of dish.
Cover with vented plastic wrap. Microwave at MEDIUM (50% power) for 7 mins.
Uncover and sprinkle cheese on top of each pepper.
Microwave on HIGH 1 min. Garnish with jalapeno pepper slices.
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Mirch Besani
Ingredients
250 grams capsicum
half coconut
4 green chillies
coriander leaves few
1 table spoon of oil to fry
1 spoon jeera
1/4 spoon turmeric powder
1 spoon jeera powder
2 tablespoons of besan
1 medium size ripe lemon
salt to taste
Method
Wash and clean capsicum, chillies and coriander leaves and dry them with a cotton cloth.
Cut capsicum into medium pieces lengthwise. Fine chop the green chilies and also cut
coriander leaves. Keep the half coconut grated. Keep the besan light roasted in a thick vessel till fine smell comes. Keep it separate in a bowl.
In a thick vessel pour the oil. Keep the flame slow through out the cooking. When oil is hot add cut chilies. When they are fried add jeera, turmeric powder and salt. Add the capsicum pieces.
Mix the stuff and cover it with a plate and pour half cup water into the plate. After five minutes slowly stir the contents and cover again with the lid. After about five minutes stir lightly and sprinkle the jeera powder, grated coconut and roasted besan.
Slightly stir and cover it with the lid for about two minutes. Turn off the flame. ransfer the contents into a serving bowl and sprinkle the lemon juice on it. Add finely chopped coriander and serve hot with rotis, chapattis or hot plain rice.
Cooking time required for this is about 15 minutes and quantity sufficient for serving for 4 people.
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Capsicum Curry
Ingredients
2 capsicum
1-1/2 cup besan (gram flour)
1/2 tsp mustard
1/2 tsp cumin seeds
4 green chillies
5-6 cloves of garlic
1 1/2 cup buttermilk
1/4 tsp turmeric
salt
oil 5 tbsp
coriander
Method
Heat oil in nonstick vessel, add mustard when oil is hot then cumin.
Add crushed garlic and turmeric, fry for 1/2 min, now add chillies and fry for 1/2 min.
After this add cut capsicum and fry till soft.
Now add buttermilk and let it boil when boiling sprinkle besan (add besan till it is thick mixture) with one hand and mix with other hand (with spatula),
Now add salt, coriander and mix then cover and steam for 4-5 min.
If sticking add little more oil and steam if again sticking add some more oil.when done let it cool for a while and crumble with hand (it is very imp to crumble).
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Paneeer Chilli Fry
Ingredients
250 gms. paneer
1 big green bell pepper (cut long strips lengthwise)
2 medium onions (chopped lengthwise)
soya sauce
chili-garlic sauce
agi-no-moto (also known as chinese salt)
Method
Cut Paneer into square cubes and fry it in veg. ghee (or oil). Keep it aside.
In a tava, take some oil and add Onion to it.
Saute it until light brown and then add capsicum (or bell pepper).
And saute them together for around 2 mins.
Add Soya Sauce, aji-no-moto and chili garlic sauce and salf according to taste.
Finally add paneer.
You can serve this as appetizer by putting toothpick on bunch of paneer, capsicum and
onion together.
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Capsicum - Cauliflower Bhaji
Ingredients
1 medium sized cauliflower
2 large/3 medium sized capsicums
2 medium sized onions
2 medium sized tomatoes
2 tbsp everest pav bhaji masala
1/2 tsp turmeric powder
1/2 tsp chilly powder
1/4 tsp jeera powder
1/4 tsp dhania powder
1/4 tsp amchur powder (dry mango powder)
salt to taste
3 tbsp oil
Method
Cut the onions and tomatoes finely. Cut the capsicums into strips (length-wise).
Separate the florets of the cauliflower and cut them longitudinally
In a flat-bottomed vessel, heat some oil.
Add the onoins and saute them till light bron.
Add the Tomatoes and contiue to cook till a fine paste forms (hint : add some salt while cooking the Onions and tomatoes, will speeden up the process)
Now add the capsicum and cauliflower florets.
Add all the masalas and cook on a medium flame till the vegetables are cooked. ( Do not add any water).
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Masala Capsicum
Ingredients
3 capsicums
6-8 spoons cooking oil (add more oil for good taste)
2 spoons thick tamarind juice
1 spoon mirchi powder
3 spoons dhania powder
2 spoons til powder
2 spoons coconut powder(dry)
1/2 spoon jeera
pinch of haldi, hing
salt to taste
Method
Cut capsicum into medium-size pieces.
Put oil in the cooking pan/kadai.
After heating the oil add jeera,hing & then add the capsicum pieces.
Let it cook for 10-15 minutes without lid.
Meanwhile, prepare the mixture.
Take tamarind juice and add mirchi powder, haldi, dhania powder, til powder, dry coconut, Required amount of salt and mix well all the ingredients.
Add this mixture into the capsicum and and allow it to cook for 3-5 minutes.
Now, Masala Capsicum is ready to serve with hot rice.
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Stuffed Jalapeno
Ingredients
8-10 jalapeno peppers or as many as you can handle.
1 large onion
3 cloves garlic
Batter:
1 cup gram flour
1/4 cup rice flour
1/4 tsp. turmeric powder
2 pinches soda bicarb
1 tbsp. hot oil
salt to taste
water
Method
Mix all ingredients of batter to form a dip thick enough to thickly coat back of a spoon.
Keep aside.
Dice the onion and garlic into very fine pieces.
Saut onion and garlic in a little olive oil.
Wash the Jalapeno peppers and slice them open length wise so as to create a pocket -
(for those who cannot stand the heat, remove seeds).
Fill the inside with sauted onion and garlic.
Dip the whole pepper in the batter and deep fry - serve hot with a chilled bottle of beer - 650 mL Taj Mahal or Bass Ale goes fantastic with these appetizers.
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Capsicum with Channa Flour
Ingredients
capsicum (also called green bell pepper)- 2-3 depending on size.
garlic-3-4 flakes
chana flour(chick pea flour)- about 2 tablespoons
tumeric powder
chili powder-according to taste
garam masala-according to taste
salt-to taste
coriander leaves
oil
Method
Chop the capsicum finely.
Take oil in a pan.
Add little bit of hing, mustard and jeera.
Then add in the garlic which has to be chopped in small pieces.
After that put in the capsicum.
Stir properly and then cover with a lid for approx 10 minutes.
Add in the chana flour, tumeric,chili powder,garam masala and salt.
Again stir properly and let this cook with the lid on for another 10 minutes.
The chana flour should properly coat the capsicum.
Garnish with coriander leaves and your ready to eat with hot rotis.
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Capsicum Speical
Ingredients
capsicum (medium size) 2 nos
potato, onion, tomato (medium) 1 nos each
cottage cheese 1/2 cup
makhana (puffed lotus seeds) 1/2 cup
cashew nuts 1/4 cup
curd 1/2 cup
1- teaspoon red chilli powder, salt to taste, ginger to garnish, oil to fry
Method
Dice Potato & cheese in cube form & chop Capsicum, Onion , tomato in small pieces.
Deep fry - potato , cottage cheese cubes & Makhana and keep aside.
Saute the onions to golden brown.
Add tomato pieces and saute till done.
Add curd to above, and stir continuously till oil comes up.
Add salt & chilly powder
Add fried potato, cheese, makhana, capsicum, cashew nuts & mix well.
Cover and cook for two minutes on sim flame.
Garnish with ginger and serve medium hot with nan or rice
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"Chilli" Desi Style
Ingredients
one can goya brand kidney beans (raajma) 15.5oz
one can 'diced tomatoes' (any brand) 15.5oz
one pkt mccormick chilli seasoning.
teaspoon jeera
teaspoon rayee (aawaalu)
teaspoon salt
one large onion
one lime
coriander to garnish at the end
Method
Dice onions finely.
Take a wide but shallow nonstick casserole, add about 5 tablespoons of oil.
When the oil is hot add jeera and rayee, when they start popping add the onions.
When the onions area little cooked, add the can of diced tomatoes and kidney beans.
Put a lid on the casserole and let them cook for about 15 min.
Add fresh lime juice, McCormick Chilli seasoning (probably half a packet) and salt.
Stir thoroughly with a wooden spoon and taste.
It is ready. If you want add salt or the seasoning or lime according to your group's
preference.
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Capsicum Indochinese Style
Ingredients
2 big capsicums,
1/2 onion (big size)
8-10 button mushrooms (white)
1/2 tsp turmeric powder
1/2 tsp garam masala
1tbsp soya sauce
1 tsp amchur powder
chilli sauce and chilli powder to taste
1tbsp ghee or oil
3-4 garlic cloves (optional)
small piece ginger
Method
Wash the Capsicum in water properly.
Cut it in half around the width and remove all seeds and make it hollow like a cup and keep aside.
Finely Chop a) Onion b) Button Mushrooms.
Make a paste of Ginger and Garlic,
Fry the chopped onions in ghee until golden brown and add the
Ginger garlic paste and fry that also for some more time.
Add the finely chopped mushrooms and all other remaining ingredients, mix the mixture
well and sprinkle very Little water and cover the pan, cook at medium heat for some time.
Once mixture is tender remove from heat.
Take the capsicums and fill this in each one to the top.
Bake at 375 degrees in a oven for approx 15-20 minutes.
Check to see that the capsicum remains firm and just well done.
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Capsicum Delight
Ingredients
capsicum : 4 to 5 big ones
tomatoes : 1 round sandwich tomatoes
onions : 2 large ones
vegetable oil : 5 to 6 tb spoons
coriander leaves : a bunch of them
salt : to taste
sugar : 2 tb spoons to give a nice taste
chili powder : 1 to 2 tb spoons
garam masala : 1 to 2 tb spoons
tomato ketchup : 2 tb spoons to give a little tangy taste
Seasoning :
3 tb spoon oil
Asafoetida (Hing) : just a pinch
Turmeric powder : a pinch
Urad dal : 1 tb spoon
Mustard seeds : 1 tb spoon
Jeera : 1 tb spoon
Method
The way this dish comes out depends largely on the way the onions, the capsicums, and
the tomatoes are cut. The onions are to be cut long and thin. The capsicums are to be cut long and thin too. I would suggest removing the seeds before cutting capsicums. The tomatoes on the other hand, are to be cut real small and fine.
Heat oil in the kadai and once hot, add a pinch of Asafoetida (Hing), a pinch of turmeric powder, 1 tb spoon each of jeera, mustard seeds and urad dal. Put the cut onions into the kadai now. Keep sauting till the onions turn light brown. Now, put the finely cut tomatoes, 2 tb spoons of sugar, 1 tb spoon of Chili powder, 1 tb spoon of garam masala , 2 tb spoons of tomato ketchup, and add salt to taste. Keep sauting again for another 5 to 7 minutes.
Now, close it and place it aside.Heat some oil in another kadai and put the finely cut capsicums into it.
Cover the kadai and cook over low flame. Keep sauting it to avoid capsicum sticking to the bottom of the kadai. Cook for about 10 minutes. The smell that comes out is sure out of the world!!
When once cooked, add the contents on the other kadai into this and mix well.I would
suggest using two ladles to mix so that capsicums don't get mashed.Once thoroughly
mixed, taste it and if you find it a bit spicy, add a little butter to make it mild.
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Capsicum with Peanuts
Ingredients
big capsicum - 4
roasted peanuts - 5 tsp
coconut - 4 tsp (grated)
tamarind paste - 2 tsp
jeera - 1 tsp
oil - 3 tsp
garam masala - 2 tsp
red chillie powder - 1 tsp
turmeric - a pinch
salt to taste
Method
Soak the roasted peanuts for 10 min.
Cut the capsicum in to pieces.
Put the oil in a pan, add jerra and allow it to split.
Then add capsicum pieces cook until the pieces are soft.
Grind the peanuts with grated coconut & tamarind paste with little amount of water.
Add this paste to the capsicum in the pan .
Allow it to cook for 2 min.
Add salt, chillie powder, garam masala & turmeric
Cook until the oil floats on the gravy.
Sprinkle some coriander.
Serve hot with Chapati or Fried rice. Hope you will enjoy this recipe.
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Stuffed Capsicum
Ingredients
2 capsicum
300 gms paneer
1 tsp mustard seeds
1 tbs finely chopped ginger
4-5 chopped green chillies
4-5 curry leaves
salt according to taste
1 tbs oil
Method
Chopped cilenthro and tomatoes for garnishing
Heat 1 tbs oil. Put mustard seeds and curry leaves.
Add chopped ginger and chopped chillies.
Finely add mashed paneer and mix it properly.
Put this masala aside.
Take capsicum remove it's cap and inner part which contains seeds.
Put paneer masala in these capsicum bowls and cover with it's cap.
Put this stuffed capsicum in microwave oven for 4-5 minutes.
If there is power level in your microwave, use medium level.
Before serving garnish it with chopped tomato and cilenthro leaves.
(optionally you can add mashrooms, cabbage and carrots with paneer masala.)
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Capsicum and Paneer Meljol
Ingredients
1/4 kg green simla michi (capsicum)
1/4 kg paneer
2 nos. onions
1/2 tsp ginger garlic paste
salt to taste dash ajinamoto
oil as required (preferably olive oil)
Method
Chop the onion fine. Wash the capsicums, slit down the Centre and de-seed.
Cut into fine cubes. Cut paneer into cubes.
In a kadai, add two tbl spoon oil .
Heat well. Add the panner cubes, fry till golden brown. Keep aside.
Next fry the capsicum with a pinch of salt and a dash of ajinamoto. Keep aside
Finally saute the onions with ginger garlic paste.
When well done, stir in the fried capsicum and then the paneer.
Garnish with coriander and grated cheese and serve piping hot with rotis
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Non Fat Chillie
Ingredients
one cup each of small diced onions, celery, carrots, red & green bell peppers, ripe
tomatoes, mushrooms, kidney beans, chick peas, salt to taste
2 table spoon cumin (jeera) powder
lemon juice to taste
red hot chilies flakes if available or red hot chili powder to taste
4 table spoon chopped cliantro (coriander or dhania leaves)
Method
Over night soak one cup of Kidney beans and chick peas and next morning boil them to
tender.
Or from a grocery store buy a can of each kidney beans and chickpeas (garbanzo
beans)
Heat the saucepan on the stove
Add diced onions to the pan heat it for a minute or so to sweat.
Add celery, bell peppers, carrots and stir occasionally for about 5-6 minutes.
Add some salt so as to get some more juices out of these vegetables.
Add chilli powder. Now add tomatoes to these vegetables and stir for 2 minutes.
Add both the beans to the mixture and stir well.
Add 3 cups of water. Let it come to a boil.
Add mushrooms and let it cook.
Add cumin powder, lemon juice and salt to taste. Let this cook over medium heat for 15 minutes
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Capsicum Masala
Ingredients
1 big Capsicum (green bell pepper)
2 small Potatoes (skin peeled)
1/4 cup Peas
1 onion (finely chopped)
1 tomato (finely chopped)
1/2 tsp garam masala
1/2 tsp rasam powder
1/4 tsp curry powder
1/4 tsp turmeric powder
1 table spoon chopped coriander leaves
1 tablespoon tamarind water
mustard seeds
oil for frying
salt to taste
Method
Cut capsicum and potato into small pieces. In a kadai, put oil and keep on medium flame.
When it gets hot, add turmeric powder and mustard seeds. When mustard seeds splutter,
add finely chopped onions and saute till it turns golden brown.
Then add finely chopped tomato and fry for 3 mins. Now add capsicum, potato, peas and
fry for about 15 mins in medium flame.
No need to add any water because when you fry these vegetables, the water content in it is all extracted and that itself will cook the vegetables.
When the vegetables are 3/4 cooked, add tamarind water, salt and all the masalas and stir for another 10-12 mins.
Finally garnish it with chopped coriander leaves and serve it hot with rotis. Enjoy!
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Bharwa Shimla Mirch
Ingredients
6 Large Capsicums
For Filling:
3 large potatoes
1/2 cup minced red onions
2 cups crumbled paneer
1 tsp dhania powder
1 tsp mirch powder
1 tsp amchur powder
1 tbsp cashewnuts (half-grinded)
1 tbsp minced green chillies
1 tbsp minced cilantro leaves
For Batter:
3 Tbsp besan (chickpea flour)
Method
Cut the capsicums in half and de-seed them.
Sprinkle some salt on them and set it aside for half an hour.Heat 2 Tbsp oil in pan and fry onions till it is transparent. Add the rest of the ingredients except garam-masala and paneer.Add salt and stir till the potaoes are cooked along with spices (10 mts).
Remove the pan from the stove and add Paneer and garam Masala. Mix it well. Make a
thick batter with besan, haldi and salt. Fill the halved capsicums with Filling. Dip the capsicum in batter filling side down. Only dip half of capsicum. Pan-Fry the capsicums by puuting the filling side down on the pan. Cook both sides and drain it on the paper towel.
Decorate it in a platter and serve as a side dish with a main entree.
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Mirchi Pasanda
Ingredients
green chillies : 10 nos finely chopped.
(note: medium spicy. chillies should be soft and light green in color)
grated coconut : 3 table spoons
capsicum : 2 nos finely chopped to the size of green chillies
udad dal : 1/2 teaspoon
mustard : 1 teaspoon
salt : 3/4 spoon ( as per taste)
cooking oil : 2 table spoons
turmeric powder: 1/2 teaspoon
Method
Heat oil in a kadai. Add Mustard. After they splutter, add udad Dal.
When it becomes light brown, add Grated Coconut. Stir for few seconds.
Add turmeric Powder. Continue stirring.
Add finely chopped Green Chillies and Capsicum.
Add salt and saute for one minute on high flame.
Reduce the flame and continue sauting for another one minute.
Transfer it to a serving dish. Serve with Rice & Dal or Curd Rice.
It make a spicy, but very tasty side dish.
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Bharli Mirchi
Ingredients
mirchi (green peppers)- those which are long and big- 3
besan- 1 cup
cilantro
salt
oil- 4 teaspoons
Method
Cut the mirchi such that we can fill in the masala.
Keep it aside.
Take besan, add salt to taste, add chopped cilantro and 2 teaspoons oil.
Stuff the mirchi with the above masala.
Put the stuffed mirchis in a frying pan and add just a little oil from all the sides of mirchi.
Cover it, cook it on sim till done.
Check frequently to see that the besan is getting cooked.
Make a little bit crispy, will taste good, enjoy!
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Potato Capsicum Masala
Ingredients
potato 1/2 kg
capsicum 2 medium size
tomato 3-4
onion 2 medium size
turmeric powder 1/2 tspn
chillie powder 1/2 tspn
dhania powder 1/2 tspn
garam masala 1/2 tspn
jeera 1/2 tspn
salt for taste
oil for cooking
coriander leaves little.
Method
Pressure cook potatoes, peel and cut into big pieces.
Cut capsicum into one inch square, tomatoes into small pieces and slice onions.
In a pan heat little oil, put jeera and put onion fry till it becomes light brown.
Put capsicum pieces fry and add cut tomato and all the dry powders ,salt and cover with a lid until the vegetables are cooked.
Now add the potato pieces fry for few minutes. Garnish with coriander leaves. Serve hot with Pulka or Roti
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Potato Bell Pepper sabzi
Ingredients
4 potatoes sliced length wise 1/2" wide
2 onions sliced lenghtwise
2 bell peppers sliced lengthwise
3/4 tsp. jeera powder
1 tsp. dhania powder
1 tsp. garam masala
1/4 cup whipping cream or fatfree sour cream
1 tbspn. tomato puree
butter or oil
1/2 tsp. jeera
hing
1 tsp. kasuri methi powder (dry methi leaves)
Method
Heat butter or oil in a pan, add jeera and hing, Add onions to it and fry for 1-2 min.
Until slightly browned. Add bell peppers to this and fry further.
Add potatoes and cook on medium heat. Add little water and cook covered.
Mix tomato puree and whipping cream in a separate bowl.
When the vegetables are nearly cooked add the dry spices, and cook further.
When fully cooked add the puree /cream mix to the vegetables.
The vegetables should be cooked until little dry (you do not need too much gravy).
Add the kasuri methi, stir and switch off the heat .
To retain the flavor of methi you should not cook it further.
Serve hot with parathas.
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Ingredients
onion 1 chopped
potatoes 3 boiled and mashed
turmeric powder ½ teaspoon
chilli powder ½ teaspoon
chaat masala 1 teaspoon
green chilli 2 chopped
limejuice ½ teaspoon
oil 1 tablespoon
capsicums 4 nos
cottage cheese 100 gms mashed
salt to taste
Method
Slice the head of the capsicums de-seed and apply salt on the inside.
Take a bowl half filled with water and boil the capsicums in it at high for 8 minutes.
In another dish take oil green chillies and onions and cook on high for 3 minutes.
To this add the mashed potatoes cheese limejuice turmeric powder and salt and mix well.
Cook on high for 2 minutes.
Fill the mixture into the capsicum cups and garnish with fresh coriander and cook on high for 6 minutes and serve hot.
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Stuffed Capsicum With Corn
Ingredients
8 large green peppers
1 1/4 tsp salt, divided
1 tsp ground black pepper
3 cup cooked rice
15 oz canned black beans - drained and, rinsed
11 oz canned mexican-style corn - drained
1 medium onion, chopped
1 cup walnuts, chopped
4 pcs chopped green chilies
1/2 tsp ground cumin
1 jalapeno pepper slices
Method
Cut a thin slice from the stem end of each pepper, remove seeds and membrane and
rinse.
Season with 1 teaspoon salt and black pepper, set upside down on a paper towel to drain.
Combine rice, corn, onion, walnuts, chiles, cumin and 1/4 teaspoon salt in 13x9
microproof casserole.
Cook on HIGH 2 mins. Spoon 1 cup mixture into each pepper.
Return stuffed pepper to the casserole. Pour 1/4-inch water in bottom of dish.
Cover with vented plastic wrap. Microwave at MEDIUM (50% power) for 7 mins.
Uncover and sprinkle cheese on top of each pepper.
Microwave on HIGH 1 min. Garnish with jalapeno pepper slices.
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Mirch Besani
Ingredients
250 grams capsicum
half coconut
4 green chillies
coriander leaves few
1 table spoon of oil to fry
1 spoon jeera
1/4 spoon turmeric powder
1 spoon jeera powder
2 tablespoons of besan
1 medium size ripe lemon
salt to taste
Method
Wash and clean capsicum, chillies and coriander leaves and dry them with a cotton cloth.
Cut capsicum into medium pieces lengthwise. Fine chop the green chilies and also cut
coriander leaves. Keep the half coconut grated. Keep the besan light roasted in a thick vessel till fine smell comes. Keep it separate in a bowl.
In a thick vessel pour the oil. Keep the flame slow through out the cooking. When oil is hot add cut chilies. When they are fried add jeera, turmeric powder and salt. Add the capsicum pieces.
Mix the stuff and cover it with a plate and pour half cup water into the plate. After five minutes slowly stir the contents and cover again with the lid. After about five minutes stir lightly and sprinkle the jeera powder, grated coconut and roasted besan.
Slightly stir and cover it with the lid for about two minutes. Turn off the flame. ransfer the contents into a serving bowl and sprinkle the lemon juice on it. Add finely chopped coriander and serve hot with rotis, chapattis or hot plain rice.
Cooking time required for this is about 15 minutes and quantity sufficient for serving for 4 people.
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Capsicum Curry
Ingredients
2 capsicum
1-1/2 cup besan (gram flour)
1/2 tsp mustard
1/2 tsp cumin seeds
4 green chillies
5-6 cloves of garlic
1 1/2 cup buttermilk
1/4 tsp turmeric
salt
oil 5 tbsp
coriander
Method
Heat oil in nonstick vessel, add mustard when oil is hot then cumin.
Add crushed garlic and turmeric, fry for 1/2 min, now add chillies and fry for 1/2 min.
After this add cut capsicum and fry till soft.
Now add buttermilk and let it boil when boiling sprinkle besan (add besan till it is thick mixture) with one hand and mix with other hand (with spatula),
Now add salt, coriander and mix then cover and steam for 4-5 min.
If sticking add little more oil and steam if again sticking add some more oil.when done let it cool for a while and crumble with hand (it is very imp to crumble).
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Paneeer Chilli Fry
Ingredients
250 gms. paneer
1 big green bell pepper (cut long strips lengthwise)
2 medium onions (chopped lengthwise)
soya sauce
chili-garlic sauce
agi-no-moto (also known as chinese salt)
Method
Cut Paneer into square cubes and fry it in veg. ghee (or oil). Keep it aside.
In a tava, take some oil and add Onion to it.
Saute it until light brown and then add capsicum (or bell pepper).
And saute them together for around 2 mins.
Add Soya Sauce, aji-no-moto and chili garlic sauce and salf according to taste.
Finally add paneer.
You can serve this as appetizer by putting toothpick on bunch of paneer, capsicum and
onion together.
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Capsicum - Cauliflower Bhaji
Ingredients
1 medium sized cauliflower
2 large/3 medium sized capsicums
2 medium sized onions
2 medium sized tomatoes
2 tbsp everest pav bhaji masala
1/2 tsp turmeric powder
1/2 tsp chilly powder
1/4 tsp jeera powder
1/4 tsp dhania powder
1/4 tsp amchur powder (dry mango powder)
salt to taste
3 tbsp oil
Method
Cut the onions and tomatoes finely. Cut the capsicums into strips (length-wise).
Separate the florets of the cauliflower and cut them longitudinally
In a flat-bottomed vessel, heat some oil.
Add the onoins and saute them till light bron.
Add the Tomatoes and contiue to cook till a fine paste forms (hint : add some salt while cooking the Onions and tomatoes, will speeden up the process)
Now add the capsicum and cauliflower florets.
Add all the masalas and cook on a medium flame till the vegetables are cooked. ( Do not add any water).
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Masala Capsicum
Ingredients
3 capsicums
6-8 spoons cooking oil (add more oil for good taste)
2 spoons thick tamarind juice
1 spoon mirchi powder
3 spoons dhania powder
2 spoons til powder
2 spoons coconut powder(dry)
1/2 spoon jeera
pinch of haldi, hing
salt to taste
Method
Cut capsicum into medium-size pieces.
Put oil in the cooking pan/kadai.
After heating the oil add jeera,hing & then add the capsicum pieces.
Let it cook for 10-15 minutes without lid.
Meanwhile, prepare the mixture.
Take tamarind juice and add mirchi powder, haldi, dhania powder, til powder, dry coconut, Required amount of salt and mix well all the ingredients.
Add this mixture into the capsicum and and allow it to cook for 3-5 minutes.
Now, Masala Capsicum is ready to serve with hot rice.
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Stuffed Jalapeno
Ingredients
8-10 jalapeno peppers or as many as you can handle.
1 large onion
3 cloves garlic
Batter:
1 cup gram flour
1/4 cup rice flour
1/4 tsp. turmeric powder
2 pinches soda bicarb
1 tbsp. hot oil
salt to taste
water
Method
Mix all ingredients of batter to form a dip thick enough to thickly coat back of a spoon.
Keep aside.
Dice the onion and garlic into very fine pieces.
Saut onion and garlic in a little olive oil.
Wash the Jalapeno peppers and slice them open length wise so as to create a pocket -
(for those who cannot stand the heat, remove seeds).
Fill the inside with sauted onion and garlic.
Dip the whole pepper in the batter and deep fry - serve hot with a chilled bottle of beer - 650 mL Taj Mahal or Bass Ale goes fantastic with these appetizers.
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Capsicum with Channa Flour
Ingredients
capsicum (also called green bell pepper)- 2-3 depending on size.
garlic-3-4 flakes
chana flour(chick pea flour)- about 2 tablespoons
tumeric powder
chili powder-according to taste
garam masala-according to taste
salt-to taste
coriander leaves
oil
Method
Chop the capsicum finely.
Take oil in a pan.
Add little bit of hing, mustard and jeera.
Then add in the garlic which has to be chopped in small pieces.
After that put in the capsicum.
Stir properly and then cover with a lid for approx 10 minutes.
Add in the chana flour, tumeric,chili powder,garam masala and salt.
Again stir properly and let this cook with the lid on for another 10 minutes.
The chana flour should properly coat the capsicum.
Garnish with coriander leaves and your ready to eat with hot rotis.
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Capsicum Speical
Ingredients
capsicum (medium size) 2 nos
potato, onion, tomato (medium) 1 nos each
cottage cheese 1/2 cup
makhana (puffed lotus seeds) 1/2 cup
cashew nuts 1/4 cup
curd 1/2 cup
1- teaspoon red chilli powder, salt to taste, ginger to garnish, oil to fry
Method
Dice Potato & cheese in cube form & chop Capsicum, Onion , tomato in small pieces.
Deep fry - potato , cottage cheese cubes & Makhana and keep aside.
Saute the onions to golden brown.
Add tomato pieces and saute till done.
Add curd to above, and stir continuously till oil comes up.
Add salt & chilly powder
Add fried potato, cheese, makhana, capsicum, cashew nuts & mix well.
Cover and cook for two minutes on sim flame.
Garnish with ginger and serve medium hot with nan or rice
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"Chilli" Desi Style
Ingredients
one can goya brand kidney beans (raajma) 15.5oz
one can 'diced tomatoes' (any brand) 15.5oz
one pkt mccormick chilli seasoning.
teaspoon jeera
teaspoon rayee (aawaalu)
teaspoon salt
one large onion
one lime
coriander to garnish at the end
Method
Dice onions finely.
Take a wide but shallow nonstick casserole, add about 5 tablespoons of oil.
When the oil is hot add jeera and rayee, when they start popping add the onions.
When the onions area little cooked, add the can of diced tomatoes and kidney beans.
Put a lid on the casserole and let them cook for about 15 min.
Add fresh lime juice, McCormick Chilli seasoning (probably half a packet) and salt.
Stir thoroughly with a wooden spoon and taste.
It is ready. If you want add salt or the seasoning or lime according to your group's
preference.
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Capsicum Indochinese Style
Ingredients
2 big capsicums,
1/2 onion (big size)
8-10 button mushrooms (white)
1/2 tsp turmeric powder
1/2 tsp garam masala
1tbsp soya sauce
1 tsp amchur powder
chilli sauce and chilli powder to taste
1tbsp ghee or oil
3-4 garlic cloves (optional)
small piece ginger
Method
Wash the Capsicum in water properly.
Cut it in half around the width and remove all seeds and make it hollow like a cup and keep aside.
Finely Chop a) Onion b) Button Mushrooms.
Make a paste of Ginger and Garlic,
Fry the chopped onions in ghee until golden brown and add the
Ginger garlic paste and fry that also for some more time.
Add the finely chopped mushrooms and all other remaining ingredients, mix the mixture
well and sprinkle very Little water and cover the pan, cook at medium heat for some time.
Once mixture is tender remove from heat.
Take the capsicums and fill this in each one to the top.
Bake at 375 degrees in a oven for approx 15-20 minutes.
Check to see that the capsicum remains firm and just well done.
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Capsicum Delight
Ingredients
capsicum : 4 to 5 big ones
tomatoes : 1 round sandwich tomatoes
onions : 2 large ones
vegetable oil : 5 to 6 tb spoons
coriander leaves : a bunch of them
salt : to taste
sugar : 2 tb spoons to give a nice taste
chili powder : 1 to 2 tb spoons
garam masala : 1 to 2 tb spoons
tomato ketchup : 2 tb spoons to give a little tangy taste
Seasoning :
3 tb spoon oil
Asafoetida (Hing) : just a pinch
Turmeric powder : a pinch
Urad dal : 1 tb spoon
Mustard seeds : 1 tb spoon
Jeera : 1 tb spoon
Method
The way this dish comes out depends largely on the way the onions, the capsicums, and
the tomatoes are cut. The onions are to be cut long and thin. The capsicums are to be cut long and thin too. I would suggest removing the seeds before cutting capsicums. The tomatoes on the other hand, are to be cut real small and fine.
Heat oil in the kadai and once hot, add a pinch of Asafoetida (Hing), a pinch of turmeric powder, 1 tb spoon each of jeera, mustard seeds and urad dal. Put the cut onions into the kadai now. Keep sauting till the onions turn light brown. Now, put the finely cut tomatoes, 2 tb spoons of sugar, 1 tb spoon of Chili powder, 1 tb spoon of garam masala , 2 tb spoons of tomato ketchup, and add salt to taste. Keep sauting again for another 5 to 7 minutes.
Now, close it and place it aside.Heat some oil in another kadai and put the finely cut capsicums into it.
Cover the kadai and cook over low flame. Keep sauting it to avoid capsicum sticking to the bottom of the kadai. Cook for about 10 minutes. The smell that comes out is sure out of the world!!
When once cooked, add the contents on the other kadai into this and mix well.I would
suggest using two ladles to mix so that capsicums don't get mashed.Once thoroughly
mixed, taste it and if you find it a bit spicy, add a little butter to make it mild.
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Capsicum with Peanuts
Ingredients
big capsicum - 4
roasted peanuts - 5 tsp
coconut - 4 tsp (grated)
tamarind paste - 2 tsp
jeera - 1 tsp
oil - 3 tsp
garam masala - 2 tsp
red chillie powder - 1 tsp
turmeric - a pinch
salt to taste
Method
Soak the roasted peanuts for 10 min.
Cut the capsicum in to pieces.
Put the oil in a pan, add jerra and allow it to split.
Then add capsicum pieces cook until the pieces are soft.
Grind the peanuts with grated coconut & tamarind paste with little amount of water.
Add this paste to the capsicum in the pan .
Allow it to cook for 2 min.
Add salt, chillie powder, garam masala & turmeric
Cook until the oil floats on the gravy.
Sprinkle some coriander.
Serve hot with Chapati or Fried rice. Hope you will enjoy this recipe.
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Stuffed Capsicum
Ingredients
2 capsicum
300 gms paneer
1 tsp mustard seeds
1 tbs finely chopped ginger
4-5 chopped green chillies
4-5 curry leaves
salt according to taste
1 tbs oil
Method
Chopped cilenthro and tomatoes for garnishing
Heat 1 tbs oil. Put mustard seeds and curry leaves.
Add chopped ginger and chopped chillies.
Finely add mashed paneer and mix it properly.
Put this masala aside.
Take capsicum remove it's cap and inner part which contains seeds.
Put paneer masala in these capsicum bowls and cover with it's cap.
Put this stuffed capsicum in microwave oven for 4-5 minutes.
If there is power level in your microwave, use medium level.
Before serving garnish it with chopped tomato and cilenthro leaves.
(optionally you can add mashrooms, cabbage and carrots with paneer masala.)
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Capsicum and Paneer Meljol
Ingredients
1/4 kg green simla michi (capsicum)
1/4 kg paneer
2 nos. onions
1/2 tsp ginger garlic paste
salt to taste dash ajinamoto
oil as required (preferably olive oil)
Method
Chop the onion fine. Wash the capsicums, slit down the Centre and de-seed.
Cut into fine cubes. Cut paneer into cubes.
In a kadai, add two tbl spoon oil .
Heat well. Add the panner cubes, fry till golden brown. Keep aside.
Next fry the capsicum with a pinch of salt and a dash of ajinamoto. Keep aside
Finally saute the onions with ginger garlic paste.
When well done, stir in the fried capsicum and then the paneer.
Garnish with coriander and grated cheese and serve piping hot with rotis
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Non Fat Chillie
Ingredients
one cup each of small diced onions, celery, carrots, red & green bell peppers, ripe
tomatoes, mushrooms, kidney beans, chick peas, salt to taste
2 table spoon cumin (jeera) powder
lemon juice to taste
red hot chilies flakes if available or red hot chili powder to taste
4 table spoon chopped cliantro (coriander or dhania leaves)
Method
Over night soak one cup of Kidney beans and chick peas and next morning boil them to
tender.
Or from a grocery store buy a can of each kidney beans and chickpeas (garbanzo
beans)
Heat the saucepan on the stove
Add diced onions to the pan heat it for a minute or so to sweat.
Add celery, bell peppers, carrots and stir occasionally for about 5-6 minutes.
Add some salt so as to get some more juices out of these vegetables.
Add chilli powder. Now add tomatoes to these vegetables and stir for 2 minutes.
Add both the beans to the mixture and stir well.
Add 3 cups of water. Let it come to a boil.
Add mushrooms and let it cook.
Add cumin powder, lemon juice and salt to taste. Let this cook over medium heat for 15 minutes
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Capsicum Masala
Ingredients
1 big Capsicum (green bell pepper)
2 small Potatoes (skin peeled)
1/4 cup Peas
1 onion (finely chopped)
1 tomato (finely chopped)
1/2 tsp garam masala
1/2 tsp rasam powder
1/4 tsp curry powder
1/4 tsp turmeric powder
1 table spoon chopped coriander leaves
1 tablespoon tamarind water
mustard seeds
oil for frying
salt to taste
Method
Cut capsicum and potato into small pieces. In a kadai, put oil and keep on medium flame.
When it gets hot, add turmeric powder and mustard seeds. When mustard seeds splutter,
add finely chopped onions and saute till it turns golden brown.
Then add finely chopped tomato and fry for 3 mins. Now add capsicum, potato, peas and
fry for about 15 mins in medium flame.
No need to add any water because when you fry these vegetables, the water content in it is all extracted and that itself will cook the vegetables.
When the vegetables are 3/4 cooked, add tamarind water, salt and all the masalas and stir for another 10-12 mins.
Finally garnish it with chopped coriander leaves and serve it hot with rotis. Enjoy!
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Bharwa Shimla Mirch
Ingredients
6 Large Capsicums
For Filling:
3 large potatoes
1/2 cup minced red onions
2 cups crumbled paneer
1 tsp dhania powder
1 tsp mirch powder
1 tsp amchur powder
1 tbsp cashewnuts (half-grinded)
1 tbsp minced green chillies
1 tbsp minced cilantro leaves
For Batter:
3 Tbsp besan (chickpea flour)
Method
Cut the capsicums in half and de-seed them.
Sprinkle some salt on them and set it aside for half an hour.Heat 2 Tbsp oil in pan and fry onions till it is transparent. Add the rest of the ingredients except garam-masala and paneer.Add salt and stir till the potaoes are cooked along with spices (10 mts).
Remove the pan from the stove and add Paneer and garam Masala. Mix it well. Make a
thick batter with besan, haldi and salt. Fill the halved capsicums with Filling. Dip the capsicum in batter filling side down. Only dip half of capsicum. Pan-Fry the capsicums by puuting the filling side down on the pan. Cook both sides and drain it on the paper towel.
Decorate it in a platter and serve as a side dish with a main entree.
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Mirchi Pasanda
Ingredients
green chillies : 10 nos finely chopped.
(note: medium spicy. chillies should be soft and light green in color)
grated coconut : 3 table spoons
capsicum : 2 nos finely chopped to the size of green chillies
udad dal : 1/2 teaspoon
mustard : 1 teaspoon
salt : 3/4 spoon ( as per taste)
cooking oil : 2 table spoons
turmeric powder: 1/2 teaspoon
Method
Heat oil in a kadai. Add Mustard. After they splutter, add udad Dal.
When it becomes light brown, add Grated Coconut. Stir for few seconds.
Add turmeric Powder. Continue stirring.
Add finely chopped Green Chillies and Capsicum.
Add salt and saute for one minute on high flame.
Reduce the flame and continue sauting for another one minute.
Transfer it to a serving dish. Serve with Rice & Dal or Curd Rice.
It make a spicy, but very tasty side dish.
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Bharli Mirchi
Ingredients
mirchi (green peppers)- those which are long and big- 3
besan- 1 cup
cilantro
salt
oil- 4 teaspoons
Method
Cut the mirchi such that we can fill in the masala.
Keep it aside.
Take besan, add salt to taste, add chopped cilantro and 2 teaspoons oil.
Stuff the mirchi with the above masala.
Put the stuffed mirchis in a frying pan and add just a little oil from all the sides of mirchi.
Cover it, cook it on sim till done.
Check frequently to see that the besan is getting cooked.
Make a little bit crispy, will taste good, enjoy!
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Potato Capsicum Masala
Ingredients
potato 1/2 kg
capsicum 2 medium size
tomato 3-4
onion 2 medium size
turmeric powder 1/2 tspn
chillie powder 1/2 tspn
dhania powder 1/2 tspn
garam masala 1/2 tspn
jeera 1/2 tspn
salt for taste
oil for cooking
coriander leaves little.
Method
Pressure cook potatoes, peel and cut into big pieces.
Cut capsicum into one inch square, tomatoes into small pieces and slice onions.
In a pan heat little oil, put jeera and put onion fry till it becomes light brown.
Put capsicum pieces fry and add cut tomato and all the dry powders ,salt and cover with a lid until the vegetables are cooked.
Now add the potato pieces fry for few minutes. Garnish with coriander leaves. Serve hot with Pulka or Roti
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Potato Bell Pepper sabzi
Ingredients
4 potatoes sliced length wise 1/2" wide
2 onions sliced lenghtwise
2 bell peppers sliced lengthwise
3/4 tsp. jeera powder
1 tsp. dhania powder
1 tsp. garam masala
1/4 cup whipping cream or fatfree sour cream
1 tbspn. tomato puree
butter or oil
1/2 tsp. jeera
hing
1 tsp. kasuri methi powder (dry methi leaves)
Method
Heat butter or oil in a pan, add jeera and hing, Add onions to it and fry for 1-2 min.
Until slightly browned. Add bell peppers to this and fry further.
Add potatoes and cook on medium heat. Add little water and cook covered.
Mix tomato puree and whipping cream in a separate bowl.
When the vegetables are nearly cooked add the dry spices, and cook further.
When fully cooked add the puree /cream mix to the vegetables.
The vegetables should be cooked until little dry (you do not need too much gravy).
Add the kasuri methi, stir and switch off the heat .
To retain the flavor of methi you should not cook it further.
Serve hot with parathas.
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