Archive for April, 2009

• Vegetable Sandwich Recipe

  Date: 2009.04.30 | Category: Vegetable Recipes | Response: 0

  Ingredients :

  Sliced bread – 1 loaf
  Butter – 100 gms
  Mint chutney – 3 tbsp
  Cucumber – 1
  Carrots – 2
  Tomatoes – 2
  Green chillies – 6
  Onions – 2
  Chopped coriander leaves – 2 tbsp
  Salt, Pepper powder – As required.

  Method :

  1. Remove outer skin and cut the vegetables into thin slices.
  2. Mince green chillies and coriander leaves.
  3. Trim brown edge crusts of the bread slices with knife or scissors.
  4. Apply butter on one side of bread slices.
  5. Take one buttered bread slices. Spread little chutney on top of butter.
  6. Arrange sliced cucumber and carrots on that.
  7. Put one more buttered slice as second layer on top of vegetables. (Butter applied side should face up).
  8. Now arrange onions and tomatoes slices with minced chillies and coriander leaves.
  9. Sprinkle salt, pepper with a squeeze of lime on the vegetables.
  10. Top with third slice of bread (buttered side facing down)
  11. Press well and cut into four square pieces with sharp knife.
  12. Dot with tomato ketchup and serve immediately.

• Butter Chicken

  Date: 2009.04.29 | Category: Chicken Recipes | Response: 0

  Ingredients:

  1/4 pint/150ml natural yogurt
  2 ounces/50g ground almonds
  1 1/2 tsp chili powder
  1/4 tsp crushed bay leaves
  1/4 tsp ground cloves
  1/4 tsp ground cinnamon
  1 tsp garam masala
  4 green cardamom pods
  1 tsp ginger pulp
  1 tsp garlic pulp
  14 ounce/400g can tomatoes
  1 1/4 tsp salt
  2 pounds/1kg chicken, skinned, boned and cubed
  3 ounces/75g butter
  1 tbsp corn oil
  2 medium onions, sliced
  2 tbsp fresh coriander, chopped
  4 tbsp cream

  How to make butter chicken :

  * Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
  * Put the chicken into a large mixing bowl and pour over the yogurt mixture.
  * Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.
  * Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.

• BUTTER CHICKEN

  Date: 2009.04.25 | Category: Chicken Recipes | Response: 0

  

  Butter chicken or murgh makhani is an Indian dish from the Punjab region popular in countries all over the world that have a tradition of Indian restaurants.

  Preparation Time : 4 hours

  Cooking Time : 30-40 minutes

  Ingredients

  Chicken – 800 grams
  Lemon juice – 1 tablespoon
  Kashmiri red chilli powder – 1 teaspoon
  Salt to taste
  Butter – 2 tablespoons
  FOR MARINADE
  Yogurt – 1 cup
  Salt to taste
  Garlic paste – 1/2 teaspoon
  Garam masala powder – 1/2 teaspoon
  Kashmiri red chilli powder – 1 teaspoon
  Ginger paste – 2 tablespoons
  Lemon juice – 2 tablespoons
  Mustard oil – 2 tablespoons
  FOR MAKHNI GRAVY
  Butter – 50 grams
  Ginger paste – 1 tablespoon
  Green chillies, chopped – 4-5
  Red chilli powder – 1 tablespoon
  Salt to taste
  Dry fenugreek leaves (kasuri methi) – 1/2 teaspoon
  Whole garam masala – 1 tablespoon
  Garlic paste – 1 tablespoon
  Tomato puree – 400 grams
  Garam masala powder – 1/2 teaspoon
  Honey – 2 tablespoons
  Cream – 1 cup

  Method

  Make incisions with a sharp knife on breast and leg pieces of the chicken.

  Apply a mixture of red chilli powder, lemon juice and salt to the chicken and set aside for half an hour.

  Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil.

  Apply this marinade to the chicken pieces and refrigerate for three to four hours.

  Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200°C) for ten to twelve minutes or until almost done. Baste it with butter and cook for another two minutes. Remove and set aside.

  Heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes, add ginger-garlic paste and chopped green chillies. Cook for two minutes.

  Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for ten minutes. Add sugar or honey and powdered kasoori methi.

  Add cooked tandoori chicken pieces. Simmer for five minutes and then add fresh cream.

  Serve hot with naan or parantha.

  Recipe Tip

  : Heat kasoori methi in the oven for sometime or broil kasoori methi on a tawa/griddle plate to make it crisp. It can easily be crushed to a powder with your hand.