Archive for August, 2007

• Jeera chicken

  Date: 2007.08.20 | Category: Indian Recipes | Response: 0

  Ingredients : – 500 grams chicken, 2 green chillies, 1 medium onion, 1 teaspoon grated garlic, 4 teaspoons grated ginger, ½ teaspoon garam masala(hot spice mix), ½ tablespoon cumin seeds, ½ teaspoon cumin powder, ½ tablespoon lemon juice, ½ cup hot water, 2 tablespoons oil, salt and freshly ground pepper to taste.

  Preparation time : – 25 minutes     Serves : – 2

  HOW TO PREPARE: РGrate the onion and finely chop the green chillies and set it aside. Now take a frying pan and pour in the oil. When the oil is really hot add the cumin seeds and let them crackle. When its golden brown add the green chillies and grated onion. Saut̩ for a while till the onion turns golden brown and the raw smell leaves. Put the chicken pieces in and saut̩ till the chicken becomes a light brown. Now add the cumin powder, pepper, lemon juice, garam masala, ginger, garlic and salt to taste. Pour in the hot water and mix it all up. Ensure all the spices have blended well. Now cover, simmer and cook for 15 minutes or till the chicken is done. The gravy must be thick and the chicken must be soft. Remove from flame and garnish with cumin powder. Keep it covered till you are ready to serve to trap the aroma within.

• Chicken yakhini

  Date: 2007.08.18 | Category: Indian Recipes | Response: 0

  Ingredients: – 500 grams chicken, 1 cup curd(yoghurt), 1 green cardamom powdered, 1 red chilly, 1 bay leaf, 1 clove, ½ teaspoon cumin seeds, ½ teaspoon hot spice mix(garam masala), ½ teaspoon fennel seeds, ½ teaspoon dry ginger powder, ½ teaspoon cinnamon powder,1 tablespoon oil and salt to taste.

  Preparation time : – 25 minutes     Serves: – 2

  : РTake a frying pan and pour the oil and bring to heat. When the oil is very hot add the cumin seeds. Saut̩ till its golden brown and add the bay leaf, cloves, red chilly and saut̩ briefly. Add the chicken pieces and saut̩ till it begins to give out oil. This will take around five minutes. Then put in the fennel seeds, dry ginger powder, cloves, cardamom powder and fry for a while. Then add the beaten curd and stir well. Add half a cup water and keep stirring till it begins to boil. Cover and cook for 20 minutes or till the chicken becomes tender. Sprinkle the garam masala and keep it covered till you serve so that the aroma is still kept inside.

• Ahmedi biryani

  Date: 2007.08.17 | Category: Indian Recipes | Response: 0

  Ingredients : – 500 grams chicken, 1 cup basmati rice(long grain), 3 cups water, 1 inch cinnamon, 1 big bay leaf, 2 cloves, 2 cardamoms, 5 black pepper corns, 1 tablespoon curd(yoghurt), 1 tablespoon chopped ginger garlic, 1 big green chilly, ½ tablespoon chopped coriander, 1 onion, ½ cup hot water, 1 teaspoon sugar, ½ teaspoon red chilly powder, ½ teaspoon coriander powder, 1 tablespoon ghee(clarified butter) and salt to taste.

  Preparation time :- 50 minutes Serves : – 2

  HOW TO PREPARE : – Take a large pot and pour the three cups water. Then add the rice, half of all the spices and salt. Mix it well and cook till the rice is half cooked. Drain the water completely and spread out the rice on a big platter. Let it cool. Finely chop the onions and slit the green chilly in the centre and keep them aside. Now in another pan heat the clarified butter. When the ghee begins bubbling add the remaining spices and sauté till an aroma begins to rise. Now put in the chopped onions and sauté till golden brown. Add the chicken pieces, masala powders, green chilly, coriander leaves, ginger-garlic, salt and sugar. Pour in the hot water. Mix it well and cover, simmer and cook for 20 minutes or till the chicken is soft. Then pour the yoghurt and cook till the gravy reaches your desired level of thickness. Now take a big pot and smear it’s inside walls with melted ghee/butter. Then put a layer of rice, then a layer of chicken. In this way put in all the rice and chicken in layers. Cover with a lid. Now make some dough from wheat flour and with that dough seal the edges of the pan so that its air tight. Then take a tava and place it on the flame. Keep this sealed pot over it so that it’s not directly on the fire. Cook for another 25 minutes on a low flame till the rice is ready. You can cook in a preheated oven too. Garnish with fried cashew nuts and fried onion slices.