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Friday, August 28, 2009

Mutton Tikka Recipe



Mutton Tikka


Ingredients

Mutton pieces( boneless) - ½ kg
Ginger - 1 inch
Garlic - 6 cloves
Amchoor - 1 tsp
Well beaten curd - ½ cup
Meat tenderizer / peeled unripe
banana - 4 cm
Garam Masala Powder - 1 tsp
Chilies - 3
Cumin seeds - ½ tsp
Sliced lemon & onion rings
Salt - 2 tsp

Method
  • Grind ginger, garlic, cumin seeds, papaya and red chilies to a paste.
  • Combine Garam Masala Powder, Curd/Yogurt, salt and amchoor.
  • Mix all the above ingredients to the mutton mince.
  • Marinate the mutton mince in the refrigerator for 3-4 hours.
  • Make small balls of the mutton mince and place on to skewers & cook in a moderately hot tandoor for 6 to 8 minutes.
  • Baste the mutton pieces with oil and again put in the tandoor.
  • Cook until brown, turning as required.
  • Serve hot with sliced lime and onion rings.

Sunday, August 23, 2009

Mughlai Chicken Recipe


Mughlai Chicken Recipe


Ingredients 

Chicken - 1 large
Garlic - 6 flakes
Cloves - 4
Cinnamon - 1 piece
Goa red chilies - 8
Onions - 4
Ginger - 1 piece
Cardamoms - 4
Cumin seeds - 1 tsp
Saffron - ½ tsp
Hot water - 6 cups
Lemon juice - 1 tsp
Oil - ½ cup
Salt As required

Method 
  • Cut the chicken pieces wash apply salt and keep aside.
  • Chop the onions finely and grind all the masala to a fine paste.
  • Heat oil and fry the onions then add the ground masala and fry over low heat till the oil separates.
  • Then add the chicken pieces and fry for a while until the chicken is well mixed with the masala.
  • Add 6 cups of hot water and let it simmer until the chicken is tender then add the saffron soaked in lemon
  • juice.
  • Simmer for a few more minutes and serve hot garnished with fried potatoes green peas and hard boiled eggs.

Wednesday, August 19, 2009

Szechuan Chicken Recipe


Szechuan Chicken Recipe



Ingredients

Chicken medium size - 1
Oil For deep frying

For the Marinade

Ginger paste - 1 tsp
Garlic paste - 1 tsp
Chili paste - 1 tsp
Soya sauce - 2 tbsps
Cornflour - 2 tbsps
Egg - 1
Salt To taste

For the Sauce

Spicy chili oil or ordinary oil - 3 tbsps
Finely chopped ginger - 1 tsp
Finely chopped garlic - 1 tbsp
Dry red chilies cut into 4 pieces each - 2 nos
Sesame seeds(optional) - 1/2 tsp
Slanting pieces of spring onion - 1/4 cup
Chicken stock - 1/2 cup
Tomato sauce - 1/3 cup
Soya sauce - 1 tbsp
Chili sauce - 1 tsp
Vinegar - 1 tbsp
Sugar - 1 tsp
Black pepper - 1/2 tsp
Ajinomoto A pinch
Salt To taste
cornflour mixed with water 3/4 tbsp & 1/4 cup

For the Garnish

Spring onions 4 long thin pieces
Spring onion tops 4 long thin pieces
stir fry on a high flame for 1 minute

Method
  • Cut the chicken, retaining the bone, into small serving sized pieces.
  • Combine all the ingredients mentioned under 'For the Marinade' and rub on the chicken pieces and set aside for 30 minutes.
  • Heat oil in a frying pan and deep fry the chicken pieces,a few at a time, till golden brown and cooked.
  • Drain and set aside. Heat 3 tablespoons of spicy chili oil or ordinary oil in a pan.
  • Add the ginger, garlic, red chilies, sesame seeds and spring onion and
  • Add the remaining ingredients mentioned under sauce except the cornflour, bring to a boil and add the chicken.
  • Cook covered on a low flame for about 4 minutes and then add the cornflour mixed with water and stir continuously, so that the sauce becomes thick.
  • Garnish with the spring onion and spring onion tops.

Sunday, August 16, 2009

Grilled Pomfret Fish


Grilled Pomfret Fish



Ingredients

Pomfret big 1
Garam masala - 1 tsp
Coriander powder - 1 tsp
Vinegar - 2 tbsps
Ginger garlic paste - 1 tbsp
Chilli powder
Oil 1 tsp
Salt To taste

Method

  • Rub the fish with salt, chilli powder, garam masala, vinegar, coriander powder and ginger garlic paste. Keep it aside.
  • Line a pan with oil and grill the fish.
  • Serve hot.

Thursday, August 13, 2009

SHAMI KABAB



Minced meat balls, flattened and shallow fried. A speciality in Nawabi cuisine

INGREDIENTS METHOD

Kheema without fat - 500 gms
Chana dal (washed and soaked in water for ½ hour) - 2 tbsp
Garlic flakes - 10 nos
Ginger - 1" piece
Garam masala - 1 tsp
Elaichi - 2 nos
Dalchini pieces - 2 nos
Lavang - 3 nos
Dhania jeera powder - 1 tsp
Pepper - A pinch
Chili powder - 1 tsp
Kothmir and Pudina (chopped) - A handful
Egg - 1
Lemon juice - ½ tsp
Onion minced - 1
Oil/Ghee For frying
Salt To taste

Method :

  1. To the washed and drained kheema, add the chana dal, sabut masala, 1cup warm water, salt to taste and then cook till dry.
  2. Remove from heat and add ginger, garlic, pepper, chili powder, dhania and jeera powder. Grind to a fine paste and then form into dough.
  3. To the minced onion, add the finely chopped pudina, kothmir, lime juice and salt to taste.
  4. Beat the egg lightly. Divide the dough into lemon- sized balls.
  5. Flatten each ball in the palm of your hand and stuff with a little of the onion mixture.
  6. Shape into a kabab and dip in the beaten egg. Shallow fry till it turns color.

Monday, August 10, 2009

Spicy Fish


Spicy Fish


Ingredients

Fish(centre bone river fish) - 1 kg
Malt vinegar - ½ cup
Ginger paste - 3 tbsp
Garlic paste - 3 tbsp
Green chili paste - 4 tsps
Ajwain - 3 tbsp
Red Chili Powder - 1 tsp
Turmeric - ½ tsp
White pepper powder - ½ tsp
Gram flour - 1 cup
Orange colour Few drops
Oil to fry
Salt to taste

Method

  • Wash the fish and cut into 1/2 inch thick slices and pat dry.
First Marination

  • Dissolve salt in vinegar and leave the fish in this marinade for atleast 25 mins.
  • Remove, place between two napkins and press gently to remove the excess moisture.
Second Marination

  • Mix the ginger, garlic & chili paste, ajwain, red chillis, turmeric, pepper and salt with gram flour.
  • Add 7 tbsps of water and orange colour and make a paste of coating consistency.
  • Apply the paste on both sides of the fish and arrange them on a tray atleast an inch apart.
  • Keep aside for 20 mins.
  • Heat ghee in a frying pan and fry the fish over medium heat until well cooked.