Archive for February, 2008

• Dum biriyani

  Date: 2008.02.13 | Category: Indian Recipes | Response: 0

  Ingredients: – 500 grams chicken, ½ cup curd(yoghurt), 1 cup basmati rice(long grain), 1 tablespoon milk, 3 cups water, 1 inch cinnamon, 2 bay leaves, 2 cloves, 2 green cardamoms, 2 black cardamoms, ½ teaspoon black pepper corns, ½ teaspoon cumin seeds, ½ tablespoon chopped ginger, ½ tablespoon chopped garlic, 1 blade mace, 1 teaspoon grated nutmeg, ½ cup mix of tightly packed coriander and mint leaves, 4 tablespoons poppy seeds, 1 tomato, 1 onion, 1 teaspoon saffron dissolved in a tablespoon warm milk, 3 potatoes halved, boiled and deep fried, 2 large onions cut into roundels, 2 tablespoons ghee(clarified butter) and salt to taste.

  Preparation time : – 30 minutes Serves: – 2

  HOW TO PREPARE: РFinely chop the onion, tomato each separately and set it aside. Now take a frying pan and pour 1 teaspoon ghee and fry half the onion roundels till dark brown. In a blender put the fried onion roundels, ginger, garlic, mace, nutmeg, green chillies, coriander-mint leaves, poppy seeds, tomato, onion and half of the cloves, cinnamon, cardamoms black and green, black pepper corns and bay leaves and make a paste of all these ingredients. Now cut the chicken into medium sized pieces and place it in a big bowl. Make slits on each side of every piece and then add the curd, red chilly powder, garam masala, turmeric and the paste with some salt. Now mix it all up and met it marinate for two hours at least. In a pot pour the water, milk and bring to heat. Add the rice, remaining spices except the cumin seeds, salt to taste and mix it all up. Now cook till the rice is half cooked. Drain the extra water and spread out the rice on a big platter. Let it cool for a while. Heat the ghee in a pan and when the oil is hot add the cumin seeds. Saut̩ till its golden brown. Put in the chicken with the marinade and fry for five minutes or till the chicken turns a light brown. Add the potato halves and mix it up. Cover and cook for another 15 minutes or till the chicken is done. Now smear melted ghee on the inside of the pan and lay the chicken and then a layer of rice. Make alternate layers like this till you have put in all the rice and chicken. Now cover with a silver foil and then put a tight lid so that the pot must become air tight. Then put a tava on the stove and this pot over it and cook for ten to twelve minutes till the rice is done or cook in a pre heated oven. Garnish with fried cashew nuts and raisins and serve. When serving ensure you put the spoon right inside so that you get the rice out in layers.

• Egg pakora

  Date: 2008.02.11 | Category: Indian Recipes | Response: 0

  Ingredients : – 4 hard boiled eggs, 3 tablespoons gram flour, 2 pinches red chilly powder, 1 pinch black pepper powder, oil to deep fry and salt to taste.

  Preparation time : – 5 minutes Serves : – 2

  HOW TO PREPARE : – Peel the egg shell and then cut it into half. Then take a bowl and add the gram flour, red chilly powder and a little bit salt. Now pour in water little by little and make a paste thick as chutney. Now sprinkle salt and pepper on the eggs as desired and then dip it in the batter. Ensure that each piece is coated with the paste on all sides. Take a frying pan and pour oil enough for deep frying. When the oil is very hot add a drop of the paste. If it floats it means the oil is hot enough and then fry each egg piece till the outer coating is golden brown. Remove and pat dry all the extra oil with some paper towels. Serve hot with some spicy tomato chutney.

• Shimla mirch Recipes

  Date: 2008.02.07 | Category: Indian Recipes | Response: 0

  Shimla mirch aur paneer
  

   

   

  Ingredients: – 250grams paneer, 2 medium sized onions, 1 small green, red and yellow bell pepper, 2 medium sized tomatoes, 1 big green chilly, 1 teaspoon grated ginger, 1 teaspoon turmeric, 1/2 teaspoon garam masala (hot spice mix), 1 teaspoon red chilly powder, 1/2 teaspoon cumin seeds, 2 table spoons lemon juice, 2 table spoons oil and salt to taste.

  Preparation time : – 10 minutes     Serves : – 2

  HOW TO PREPARE: -Cut the paneer into long thick slices. Cut the onion and thickly and ensure that all the layers are separated. Cut all the bell peppers into thick strips. Remove the pulp and cut the tomatoes into thick slices too. Finely chop the green chilly. Take a heavy-bottomed frying pan and pour the oil and bring to heat. Once it’s hot, add the cumin seeds and let them turn brown. Add the ginger, onions and green chillies and sauté for a minute. Once the onion has softened add the turmeric and red chilly powder. Stir well and add the bell peppers and cook for two minutes. Add the cottage cheese and stir well to avoid it sticking to the base. Add the salt and lemon juice and cook for another two minutes and then add the tomatoes and garam masala and cook for another two minutes. Garnish with coriander and serve
  
   Moonphali aur shimla mirch
  

   

   

  Ingredients : – 4 big capsicums, 5 teaspoon peanuts, 2 teaspoon tamarind paste, 2 teaspoon garam masala( hot spice mix), 1 teaspoon red chilly powder, 4 teaspoons grated coconut, 1 pinch turmeric, 1 teaspoon cumin seeds, 3 teaspoons oil and salt to taste.

  Preparation time: – 15 minutes      Serves : – 2

  HOW TO PREPARE : Roast the peanuts and once they are cool soak them in water for 10 minutes. Grind the coconut, tamarind paste and the soaked peanuts in a blender with very little water. Finely chop the capsicum. Take a frying pan and pour the oil and bring to heat. When oil is hot add the cumin seeds and cook till they become golden brown and add the capsicum. Sauté regularly and cook till the capsicum is softened. Add the coconut paste to the capsicum and cook for three minutes. Add the turmeric, red chilly powder, garam masala and salt to taste. Simmer and cook till the oil begins to leave the edges of the pan. Garnish with some coriander and serve.