2 lbs Chicken (Boneless Thigh)
(Use only Dark Meat)
1/2 tsp each tsp Cumin seeds
1/2 tsp Pepper powder
1/2 tsp Chilli powder
1 tsp Garlic-chopped
1/2 tsp Ginger-chopped
2 tsp Ginger/Garlic paste
4-5 number Green Chilli
2 tsp Cornflour
1/2 tsp Aji no moto(MSG)
1 number Egg
Salt to taste
4-5 number Curry Leaves-chopped
1/2 bunch Coriander leaves-chopped
2-3 drops Red color (Optional)
Oil to fry
For the Fried Chicken:
Take chicken pieces (Use dark meat for juicy finish when fried)
Add salt, Aji-no-moto,1 tsp ginger/garlic paste, pepper powder a pinch, Cornflour and MIX.
Add 1 egg and mix in completely
Heat oil in a frying wok. Add chicken pieces few at a time and fry until lightly golden brown.
Drain and remove on a paper towel.
For The Sauce:
(Add less salt)
Heat 2-3 tsp oil in a pan.
Add cumin, chopped ginger and garlic
Saute until raw smell leaves
Add chopped chillies, Curry leaves,
1 tsp ginger & garlic paste,
Pepper powder,
Chilli powder,
Chilli & Garlic Paste,
Aji-no-moto,
Salt, red color and mix. Cook for a few minutes.
Add a little water and then add chicken to this paste and toss lightly.
Garnish and stir the Coriander leaves.
Yummy Juicy Chicken 65 is ready to serve.
Sunday, March 28, 2010
Thursday, March 18, 2010
Butter Chicken
Chicken 1 kg, 2 tbsp or oil butter, 50 ml cream, 10 Cashew Nuts paste, 15 grams chilli pdr, pinch of tumeric, 1 tsp Cumin Powder, Pinch of Garam Masala, 1 tbsp Ginger Garlic Paste, 1 large Onion, 1 tbsp Tandoori Masala, 2 Tomatoes paste, 2 tbsp Yogurt, 1 tbsp Lime juice, 1 Small Cilantro / Coriander leaves, Salt to taste
1. Combine Yoghurt, Lemon juice, Turmeric, Garam Masala, Chilli, Cumin, Tandoori Masala, Ginger Garlic paste in a bowl and Marinate the Chicken for an hour or overnight.
2. Heat butter / oil in a pan and fry the chicken for 10 minutes. Remove the chicken and keep aside.
3. In the remaining oil, fry the chopped onions till golden, then add the gingergarlic paste till oil seperates.
4. Add the Cashew Nut paste, Tomato Paste and cook for 10 minutes.
5. Add butter, Cream, Chicken, Salt. Mix well and cook until it is done.
6. Garnish with Cilantro or Chopped coriander leaves.
Seve hot with Naan, Roti's, Paratha's, Indian Pulao (Basmati rice)..
Yum Yum Butter Chicken is now ready to eat.
1. Combine Yoghurt, Lemon juice, Turmeric, Garam Masala, Chilli, Cumin, Tandoori Masala, Ginger Garlic paste in a bowl and Marinate the Chicken for an hour or overnight.
2. Heat butter / oil in a pan and fry the chicken for 10 minutes. Remove the chicken and keep aside.
3. In the remaining oil, fry the chopped onions till golden, then add the gingergarlic paste till oil seperates.
4. Add the Cashew Nut paste, Tomato Paste and cook for 10 minutes.
5. Add butter, Cream, Chicken, Salt. Mix well and cook until it is done.
6. Garnish with Cilantro or Chopped coriander leaves.
Seve hot with Naan, Roti's, Paratha's, Indian Pulao (Basmati rice)..
Yum Yum Butter Chicken is now ready to eat.
Tuesday, March 2, 2010
Bambino Vermicelli Pulao
Ingredients:
200 g Bambino Vermicelli
50 g Potato
50 g Carrot
50 g Beans
50 g Tomato
50 g onions
6 to 8 green chillies
1 bunch coriander leaves
1 bunch mint leaves
5 gms spices (Sazeera, cloves, cardamom, cinnamon)
1 tsp coriander power
1/2 tsp pepper powder
1 tsp ginger garlic paste
50 ml oil
Salt to taste
Method :
Fry Bambino in half the oil till golden brown and keep it aside. Cut vegetables, onions, green chillies to thin long pieces. Finely chop coriander leaves and mint leaves. Heat oil in a vessel, and add spices, onions, green chillies and mint leaves. When the onions turns brown, add vegetables and cook for 5 minutes and then add all masalas, tomatoes, lastly add water (1 cup vermicelli, 2 cups of water). Once vegetables are cooked, add salt and fried Vermicelli. Cook Vermicelli till the water gets absorbed. Remove from flame and garnish with coriander leaves. Serve hot with raita."
200 g Bambino Vermicelli
50 g Potato
50 g Carrot
50 g Beans
50 g Tomato
50 g onions
6 to 8 green chillies
1 bunch coriander leaves
1 bunch mint leaves
5 gms spices (Sazeera, cloves, cardamom, cinnamon)
1 tsp coriander power
1/2 tsp pepper powder
1 tsp ginger garlic paste
50 ml oil
Salt to taste
Method :
Fry Bambino in half the oil till golden brown and keep it aside. Cut vegetables, onions, green chillies to thin long pieces. Finely chop coriander leaves and mint leaves. Heat oil in a vessel, and add spices, onions, green chillies and mint leaves. When the onions turns brown, add vegetables and cook for 5 minutes and then add all masalas, tomatoes, lastly add water (1 cup vermicelli, 2 cups of water). Once vegetables are cooked, add salt and fried Vermicelli. Cook Vermicelli till the water gets absorbed. Remove from flame and garnish with coriander leaves. Serve hot with raita."
Indian Channa Masala
Ingredients
200 grams channa
25 grams channa masala pdr
2 Onions
2 tomatoes
1 tbsp ginger garlic paste
1 springs coriander leaves
1 pinch cumin
2 numbers gr chillies
1 pinch turmeric
few pieces whole garam masala (1 small piece of cinnamon, 2-3 cloves, others if you wish to add more)
1 lime
Soak chole in water overnight or to cook the same day soak them in warm water for atleast 5-6 hrs
Pressure cook chole and Drain them. Keep the liquid.
Chop onions, tomatoes
Heat oil in a deep saucepan and whole garam masala, add cumin seeds.
Add chopped onions to it and saute till brown, (sprinkle pinch of salt with the onions)
Add the Ginger-garlic paste to it and saute for couple of minutes
Add the tomatoes, channa and tumeric powders to it and saute add salt
Saute the tomatoes till they are soft and mushed up.
Add the chole to the mixture and mix gently so that chole are properly coated.
Add the drained water from the Channa, depending on the required gravy or liquid,
Check and adjust the salt.
Simmer the stove and cook covered for 5-6 minutes and garnish it with cilantro / coriander leaves
Serve it with Indian bhature, Puri or Chapatti or Paratha or Naan with sliced onion and lemon wedge by the side.
You can also try with White Bread as a spread. Yummy.
Or Cook Biryani Rice with a tsp of Ghee (clarified butter). Serve Channa with Hot Rice.
Chole is best with bautre and is awesome, with a dash of lemon and the onion slices. You'll love it.
Enjoy Indian Yummy Masala.
200 grams channa
25 grams channa masala pdr
2 Onions
2 tomatoes
1 tbsp ginger garlic paste
1 springs coriander leaves
1 pinch cumin
2 numbers gr chillies
1 pinch turmeric
few pieces whole garam masala (1 small piece of cinnamon, 2-3 cloves, others if you wish to add more)
1 lime
Soak chole in water overnight or to cook the same day soak them in warm water for atleast 5-6 hrs
Pressure cook chole and Drain them. Keep the liquid.
Chop onions, tomatoes
Heat oil in a deep saucepan and whole garam masala, add cumin seeds.
Add chopped onions to it and saute till brown, (sprinkle pinch of salt with the onions)
Add the Ginger-garlic paste to it and saute for couple of minutes
Add the tomatoes, channa and tumeric powders to it and saute add salt
Saute the tomatoes till they are soft and mushed up.
Add the chole to the mixture and mix gently so that chole are properly coated.
Add the drained water from the Channa, depending on the required gravy or liquid,
Check and adjust the salt.
Simmer the stove and cook covered for 5-6 minutes and garnish it with cilantro / coriander leaves
Serve it with Indian bhature, Puri or Chapatti or Paratha or Naan with sliced onion and lemon wedge by the side.
You can also try with White Bread as a spread. Yummy.
Or Cook Biryani Rice with a tsp of Ghee (clarified butter). Serve Channa with Hot Rice.
Chole is best with bautre and is awesome, with a dash of lemon and the onion slices. You'll love it.
Enjoy Indian Yummy Masala.
Monday, February 15, 2010
Indian Egg Biryani
500 gms Basmati Rice
8 Eggs
1 tsp fired onion
1 tbsp Ginger garlic paste
4 Green Chillies
1 tsp Fresh Coriander or Cilantro Leaves
1 bunch mint leaves
1 tbsp oil
3 tsp Clarified Butter (Ghee)
1 large Onion
2 cup Plain Yogurt
1 to taste Salt
1 tsp biryani masala powder
1 Small Stick Cinnamon
4 -5 Cloves
2 Cardomom
1 tsp cumin
Wash and soak rice for atleast ½ hour
Boil eggs. Shell the boiled eggs and give four long cuts on the white portion of each egg without separating it.
In a kadai or pot, heat the clarified butter or oil. And spices and fry the onions until they become golden brown and add ginger garlic paste, green chillies, mint, coriander, biryani masala and curd and cook.
In the same masala measure 1 1/2 times the amout water to rice and bring it to boil.
Add soaked rice and mix well and cook covered till rice is done.
In a Pan add oil, red chilli powder, salt and eggs, besan and fry until the eggs get coated with the spices.
Remove the eggs and set aside.
Top Hot Rice with eggs. Serve with any Raitha.
(Raitha: Plain yogurt mixed well with chopped onions or cumcumber or tomatoes or the in combinations of one or all, add salt and a pinch of garam masala power. Mix well and serve with the Egg Biryani)
8 Eggs
1 tsp fired onion
1 tbsp Ginger garlic paste
4 Green Chillies
1 tsp Fresh Coriander or Cilantro Leaves
1 bunch mint leaves
1 tbsp oil
3 tsp Clarified Butter (Ghee)
1 large Onion
2 cup Plain Yogurt
1 to taste Salt
1 tsp biryani masala powder
1 Small Stick Cinnamon
4 -5 Cloves
2 Cardomom
1 tsp cumin
Wash and soak rice for atleast ½ hour
Boil eggs. Shell the boiled eggs and give four long cuts on the white portion of each egg without separating it.
In a kadai or pot, heat the clarified butter or oil. And spices and fry the onions until they become golden brown and add ginger garlic paste, green chillies, mint, coriander, biryani masala and curd and cook.
In the same masala measure 1 1/2 times the amout water to rice and bring it to boil.
Add soaked rice and mix well and cook covered till rice is done.
In a Pan add oil, red chilli powder, salt and eggs, besan and fry until the eggs get coated with the spices.
Remove the eggs and set aside.
Top Hot Rice with eggs. Serve with any Raitha.
(Raitha: Plain yogurt mixed well with chopped onions or cumcumber or tomatoes or the in combinations of one or all, add salt and a pinch of garam masala power. Mix well and serve with the Egg Biryani)
Naani's (Grandma's) Pepper Chicken
Chicken leg pieces 8
Grind the Following:
2 tsp full pepper, 1 to 2 dry red chilli (if you like less spice just 1 will do)
1 and 1/2 tsp Fennel seeds (Sauf)
2 tsp Ginger Garlic Paste
1 onion small size
Pinch of tumeric powder
1 small Cinnamon stick
2 Cloves
1 Cardamom
Apply over Chicken (slit with knife couple of them over the chicken legs across, for the masala to spread within) the grinded mixture, add salt to taste and lime juice (1 small sized lime).
If you can wait, you can soak for half an hour in the fridge to get the above masala to soak in the chicken.
In a Non-Stick Pan, add 2 tbsp oil, add the chicken mixture, and fry covered in medium flame turning occassionaly until chicken is cooked and roasted red.
Yum Yum as usual. Goes very well with Roti's, Chappati's, other Indian Breads like Naan, the masala is very well as a spread on a bread sandwith with some shredded pieces of chicken. This is my mom and her mother's receipe, presenting it to my daughter. It also tastes great with hot rice, rasam (Indian pepper soup) with this Chicken Masala or Hot rice with Sambar/ Daal and the Pepper Chicken Masala. It's a splendid memory of this wonderful yummy dish all along my family. Enjoy your Pepper Chicken..
Grind the Following:
2 tsp full pepper, 1 to 2 dry red chilli (if you like less spice just 1 will do)
1 and 1/2 tsp Fennel seeds (Sauf)
2 tsp Ginger Garlic Paste
1 onion small size
Pinch of tumeric powder
1 small Cinnamon stick
2 Cloves
1 Cardamom
Apply over Chicken (slit with knife couple of them over the chicken legs across, for the masala to spread within) the grinded mixture, add salt to taste and lime juice (1 small sized lime).
If you can wait, you can soak for half an hour in the fridge to get the above masala to soak in the chicken.
In a Non-Stick Pan, add 2 tbsp oil, add the chicken mixture, and fry covered in medium flame turning occassionaly until chicken is cooked and roasted red.
Yum Yum as usual. Goes very well with Roti's, Chappati's, other Indian Breads like Naan, the masala is very well as a spread on a bread sandwith with some shredded pieces of chicken. This is my mom and her mother's receipe, presenting it to my daughter. It also tastes great with hot rice, rasam (Indian pepper soup) with this Chicken Masala or Hot rice with Sambar/ Daal and the Pepper Chicken Masala. It's a splendid memory of this wonderful yummy dish all along my family. Enjoy your Pepper Chicken..
Wednesday, February 3, 2010
Home Made Indian Kurma
Ingredients
2 tablespoons oil
2 large chicken breast fillets, skinned and cut into chunks or lamb cubes small cut or veggies of your choice like chopped Carrots, Potatoes, Peas, Beans, Cauliflower
1 tsp Ginger Garlic Paste
2 onion
1 Green Chilli
1/2 teaspoon chilli powder
1/2 teaspoon ground turmeric
1 tomatoes
3 tsp poppy seeds
6-8 cashew nuts
Coconut cream - 1 cup
2 tsp Fennel seeds (Saunf)
4 Cloves
1 piece Cinnamon
2 Cardamom
Preparation method
1. Grind Poppy Seeds, 1 tsp Fennel Seeds, Green Chilli, 1 chopped Onion, 1 chopped Tomato, Cashew nuts, coconut cream, add required water.
2. In a pot or a vessel add oil, add Cinnomon, Cloves, Cardamom, 1 tsp Fennel. Let it splutter.
3. Add chopped onion, add little salt for the onions to soften. Add Ginger Garlic Paste, Fry.
4. Add Chopped Meat, or chicken or Veggies Fry. Add 1 Chopped Tomato
5. Add the Grinded Paste. Mix and add enough water, if consistency is thick. Check the taste add salt appropriately. Cook till the meat or the veggies are done.
Serve with hot Rice, Chappati, Roti, Naan, (Indian Bread). Yum Yum.. Home Made Kurma is just ready.
Optional: To enhance taste, you can use a tsp of Ghee or clarified butter instead of oil.
2 tablespoons oil
2 large chicken breast fillets, skinned and cut into chunks or lamb cubes small cut or veggies of your choice like chopped Carrots, Potatoes, Peas, Beans, Cauliflower
1 tsp Ginger Garlic Paste
2 onion
1 Green Chilli
1/2 teaspoon chilli powder
1/2 teaspoon ground turmeric
1 tomatoes
3 tsp poppy seeds
6-8 cashew nuts
Coconut cream - 1 cup
2 tsp Fennel seeds (Saunf)
4 Cloves
1 piece Cinnamon
2 Cardamom
Preparation method
1. Grind Poppy Seeds, 1 tsp Fennel Seeds, Green Chilli, 1 chopped Onion, 1 chopped Tomato, Cashew nuts, coconut cream, add required water.
2. In a pot or a vessel add oil, add Cinnomon, Cloves, Cardamom, 1 tsp Fennel. Let it splutter.
3. Add chopped onion, add little salt for the onions to soften. Add Ginger Garlic Paste, Fry.
4. Add Chopped Meat, or chicken or Veggies Fry. Add 1 Chopped Tomato
5. Add the Grinded Paste. Mix and add enough water, if consistency is thick. Check the taste add salt appropriately. Cook till the meat or the veggies are done.
Serve with hot Rice, Chappati, Roti, Naan, (Indian Bread). Yum Yum.. Home Made Kurma is just ready.
Optional: To enhance taste, you can use a tsp of Ghee or clarified butter instead of oil.
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