Archive for December, 2006

• Balti murg

  Date: 2006.12.27 | Category: Chicken Recipes | Response: 0

  Ingredients:- 500 grams chicken, 1 tablespoon tomato puree, 1 tablespoon curd(yoghurt), 1 onion, 1 tomato, 2 big green chillies, 1 teaspoon ginger garlic paste, ½ inch cinnamon, 1 black cardamom, 2 black pepper corns, ¼ teaspoon black cumin seeds, ½ teaspoon red chilly powder, ¼ teaspoon garam masala, 1 teaspoon lemon juice, 1 tablespoon oil and salt to taste.

  Preparation time:- 30 minutes     Serves:- 2

  HOW TO PREPARE:- Finely slice the onion, tomato and set them aside separately. Now take a frying pan and heat the oil. Put the onion slices and sauté till golden brown. Add the tomato slices, green chillies and ginger garlic paste and sauté till the raw smell leaves. Then add the cinnamon, cardamom, pepper corns, black cumin seeds, red chilly powder and garam masala. Sauté for a minute or till an aroma begins to rise. Put in the chicken pieces and sauté for five minutes so that the masala may seep into the chicken very well. Now pour the tomato puree and add salt to taste. Stir well, simmer and sauté briefly. Now add the smoothly beaten curd and sauté vigorously so that no lumps are formed. Cover with a lid and cook for 15 minutes or till the chicken is nice and soft. Pour the lemon juice and stir well. Garnish with coriander leaves and butter flakes and serve hot.

• Chatpata cuttle fish

  Date: 2006.12.27 | Category: Fish Recipes | Response: 0

  Ingredients:- 500 grams cuttle fish, 2 big onions, 10 red chillies, 5 dried chillies, 2 tablespoons chopped coriander leaves, 1 cup coconut milk, 1 teaspoon tamarind paste, 1 ½ teaspoons sugar, oil for frying and salt to taste.

  Preparation time:- 20 minutes   Serves:- 2

  HOW TO PREPARE:- Take the fish it and clean it and cut it into slices. Now take a frying pan and pour oil just enough to shallow fry the fish. When the oil is very hot put in the fish slices, ensure they are dry before putting them in. Sauté on a high flame for five minutes. Remove and then put the pieces on paper and drain all the oil. In a blender put the onions, red chillies, dried chillies, coriander leaves and make a fine paste. Now in the pan pour a little oil and bring to heat. When the oil is hot add the freshly ground paste and sauté till the raw smell of the onions leaves. Add the fried fish slices and half the coconut milk. Stir well and then add the tamarind paste, sugar and salt to taste. Mix well and let it boil. Pour in the remaining coconut milk and stir well. Let it cook for another ten minutes or till the fish is cooked yet firm. Remove from flame and serve.

• Hara chicken

  Date: 2006.12.26 | Category: Chicken Recipes | Response: 0

  Ingredients:- 500 grams chicken, 1 onion, ½ cup tightly packed coriander and mint leaves, 1 celery stick, 2 green chillies, 1 teaspoon ginger garlic paste, ½ teaspoon cumin powder, ½ teaspoon garam masala(hot spice mix), 2 teaspoons lemon juice, 1 tablespoon oil and salt to taste.

  Preparation time:- 35 minutes     Serves:- 2

  HOW TO PREPARE:- Finely chop the onion and set it aside. Take a blender and put in the coriander, mint, celery, green chillies, onion and lemon juice and make a fine paste. Now take a frying pan and pour the oil and bring to heat. When the oil is very hot add the paste and sauté till it becomes light green in colour. Then add the ginger garlic paste, cumin powder, garam masala and sauté till the raw smell leaves. Add the chicken pieces and add salt to taste. Mix it up well, cover, simmer and cook for 30 minutes or till the chicken is done. Garnish with fresh cream in the centre and coriander leaves and serve.