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Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Saturday, 15 June 2013
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Chicken Aloo Qorma Recipe Ingredients:Chicken Aloo Qorma

  • Potato  ½ kg
  • Chicken  ½ kg
  • Onion (brown) 2
  • Yogurt  250 gm
  • Chili powder 2 tbsp
  • Coriander powder 1 tbsp
  • Nutmeg mace powder ½ tsp
  • Green cardamom 5 – 6
  • Black cardamom  3
  • Cinnamon  2 sticks
  • Cloves ½ tsp
  • Whole black pepper ½ tsp
  • Bay leaves 2
  • Water 2 cup
  • Ginger garlic paste  1 tbsp
  • Salt  to taste
  • Kewra water 1 tbsp
  • Ghee ½ cup

Chicken Aloo Qorma Recipe Cooking Method:

  1. Heat ½ cup ghee in a pan, add 2 sliced onion and fry till golden brown. Remove brown onion and keep aside.
  2. In the remaining ghee add 1 tbsp ginger garlic paste. Fry for few minutes.
  3. Now add ½ kg potatoes, ½ kg chicken, 5 – 6 green cardamoms, 3 black cardamoms, 2 cinnamon sticks, ½ tsp cloves, ½ tsp whole black pepper and 2 bay leaves. Fry for 1 – 2 minutes.
  4. Now add 250 gm yogurt, 2 cup water, 2 tbsp chili powder, 1 tbsp coriander powder and salt to taste. Cover and cook till chicken is tender.
  5. Crush brown onion and add to the pan. Also add 1 tbsp kewra and ½ tsp nutmeg mace powder. Mix well.
  6. Simmer on low flame for 1 – 2 minutes.
  7. Dish it out and serve hot.
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Friday, 17 May 2013
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Cooking Recipe :

Recipe Ingredients:

Banglori Chicken
  • Chicken boneless   ½ kg
  • Turmeric  ½ tsp
  • Salt  to taste
  • Oil  3 – 4 tbsp
  • Onion chopped   1 medium
  • Ginger garlic paste  2 tbsp
  • Coriander powder   1 tbsp
  • Chili powder   1 tbsp
  • Yogurt   250 gm
  • Green chilies chopped  3 – 4
  • Gram flour   1 tbsp
  • Coriander leaves  2 tbsp

Recipe Method:

  1. Flatten ½ kg chicken breast with steak hammer.
  2. In a bowl mix together 250 gm yogurt, ½ tsp turmeric, salt to taste, 1 tbsp coriander powder, 1 tbsp chili powder, 3 – 4 chopped green chilies, 1 tbsp gram flour and 2 tbsp coriander leaves. Mix well.
  3. Heat 3 – 4 tbsp oil in a pan, add 2 tbsp ginger garlic paste and 1 chopped onion, fry till golden brown.
  4. Now add flatten chicken breast and fry for 2 – 3 minutes. Then add yogurt mixture. Cover and cook on low flame for 8 – 10 minutes.
  5. Now turn the flame high. Fry well till done.
  6. Remove in a platter and serve with boiled rice.
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Cooking Recipe :

Ingredients

Shahi Roast Chicken
  • Whole chicken  1
  • Carrot  1
  • Capsicum  1
  • Chicken cubes  2
  • Onion  4
  • Potatoes  ½ kg
  • Garlic cloves  10 – 12
  • Thyme  1 tsp
  • Salt  to taste
  • Chili powder  1 tbsp
  • Oil  4 tbsp
  • Yellow color  a pinch
  • Black pepper powder  ½ tsp
  • Almond ground  25 gm
  • Pistachio ground  25 gm
  • Lemon juice  3 tbsp
  • Tamarind pulp  ¼ cup
  • Aluminum foil  as required

Method

  1. Heat 4 tbsp oil in a pan, add 2 chicken stock cubes, 1 tsp thyme, salt to taste, 1 tbsp chili powder, 1 tsp yellow color, ½ tsp black pepper, 3 tbsp lemon juice and ¼ cup tamarind pulp.
  2. Mix well. Marinate whole chicken with the paste.
  3. Finely chop 1 carrot, 1 capsicum, 4 onion, ½ kg potatoes, and 10 – 12 cloves of garlic.
  4. Stuff whole chicken with the chopped vegetables.
  5. Sprinkle top with 25 gm chopped almond and 25 gm chopped pistachios.
  6. Wrap with a piece of aluminum foil. Bake in a preheated oven on 200 degrees for 25 – 30 minutes.
  7. Now remove from oven, cut into 4 pieces and serve with boiled rice.
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Cooking Recipe :

IngredientsTarkey Wali Chicken

  • Chicken boneless  ½ kg
  • Boiled tomatoes  3
  • Onion chopped  1
  • Yogurt  125 gm
  • Lemon juice  2 tbsp
  • Oil  ¼ cup
  • Ginger garlic paste   1 tbsp
  • Chicken cubes  2
  • Salt   to taste
Ingredients for Tarka
  • Garlic (sliced)  4 – 5 cloves
  • Whole red pepper  5 – 6
  • Cumin seeds  1 tsp
  • Big green chilies  3 – 4
  • Curry leaves  7 – 8
  • Oil  2 – 3 tbsp

Recipe Method

  1. Heat ¼ cup oil in a pan, add 1 chopped onion and 1 tbsp ginger garlic paste and fry a little.
  2. Now add ½ kg chicken and fry till golden brown.
  3. Add 125 gm yogurt, 3 ground tomatoes, 2 tbsp lemon juice and 2 chicken cubes, also add 1 cup water and cook for 8 – 10 minutes on high flame.
  4. In another pan heat 2 – 3 tbsp oil. Add 4 – 5 cloves of sliced garlic, 5 – 6 whole red chilies, 1 tsp cumin seeds, 3 – 4 chopped green chilies and 7 – 8 curry leaves. Fry for few minutes.
  5. Then pour over chicken and serve hot.
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Cooking Recipe :

IngredientsMalai Masala Chicken

  • Chicken boneless     ½ kg
  • Yogurt  250 gm
  • Fresh cream     ½ cup
  • Green chilies chopped  3 – 4
  • All spice  1 tsp
  • Crushed cumin  1 tsp
  • Nutmeg mace powder ½ tsp
  • Black pepper powder  ½ tsp
  • Coriander leaves  2 tbsp
  • Ginger garlic paste  2 tbsp
  • Lemon juice  2 tbsp
  • Papaya paste  3 tbsp
  • Aluminum foil as required
  • Salt to taste

Method

  1. Cut ½ kg chicken into cubes, marinate with salt to taste, 2 tbsp lemon juice and 3 tbsp raw papaya paste.
  2. In another bowl mix together 250 gm thick yogurt, ½ cup fresh cream, 1 tsp all spice, ½ tsp black pepper, 1 tsp crushed cumin, 2 tbsp ginger garlic paste, ½ tsp nutmeg mace powder, 2 tbsp coriander leaves and 3 – 4 green chilies.
  3. Now coat marinated chicken with yogurt mixture.
  4. Put 3 to 4 cubes of marinated chicken in each aluminum foil piece.
  5. Wrap and make in to packet.
  6. Bake in a preheated oven on 200 degrees for 10 – 12 minutes.
  7. Remove in a platter, garnish with onion rings, lemon wedges and mint leaves.
  8. Serve with Raita.
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Cooking Recipe :

IngredientsHaryali Chicken

  • Chicken                       ½ kg
  • Onion                          1
  • Green chilies             3 – 4
  • Dry red chilies           3 – 4
  • Spinach boiled          1 bunch
  • Coriander leaves      ¼ bunch
  • Fresh fenugreek leaves    ½ bunch
  • Yogurt                         125 gm
  • Garlic                           3 – 4 cloves
  • Turmeric                    1 tsp
  • Fennel seeds             1 tsp
  • Coriander powder   1 tsp
  • Chili powder              1 tsp
  • Cumin seeds              1 tsp
  • All spice powder      ½ tsp
  • Ginger garlic paste  2 tbsp
  • Oil                                3 – 4 tbsp
  • Oil                                3 – 4 tbsp
  • Salt                               to taste

Method

  1. Boil 1 bunch of spinach and keep aside.
  2. Heat 3 – 4 tbsp oil in a wok, add 2 tbsp ginger garlic paste, ½ kg chicken and 1 chopped onion. Fry well till golden brown.
  3. Now add 125 gm yogurt, 1 tsp turmeric, 1 tsp fennel seeds, 1 tsp coriander powder, 1 tsp chili powder and salt to taste.
  4. Cover and cook for 8 – 10 minutes.
  5. Add in boiled spinach, ½ bunch of fenugreek leaves and ¼ bunch of coriander leaves.
  6. Mix well and turn the flame off.
  7. In a pan heat 3 – 4 tbsp oil, add 3 – 4 cloves of chopped garlic, 1 tsp cumin seeds and 3 – 4 dry red chilies. Fry well till golden brown.
  8. Now add 3 – 4 chopped green chilies and pour tarka on top of chicken mixture.
  9. Mix well, dish it out, sprinkle with a little all spice powder and serve.
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Saturday, 10 December 2011
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French Salad Recipe Ingredients:

  • Ice Burg-1 bunch
  • Mushrooms-6 to 8
  • Parsley-1 bunch
  • Cucumber-2
  • Tomato-2
  • Mayonnaise-4 tbsp
  • Tomato ketchup-1 to 2 tbsp
  • Salt-to taste
  • Black pepper-1/4 tsp
  • Lemon-1

French Salad Recipe Method:

  • Chopped ice burg in small pieces.
  • Slices the mushroom.
  • Peel the cucumber,  remove their seeds and put it in a bowl.
  • After that add tomato, mayonnaise, and 2 tbsp tomato ketchup.
  • Now add salt, Black pepper, lemon juice, parsley and mix it well.
  • After that put this salad in to fridge.
  • Now served chilled french salad.
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Monday, 28 November 2011
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Ingredients

  • Boneless chicken-37g gm
  • Onions (thin sliced)-2 medium
  • Oil-4 tbsp
  • Corn (boiled)-1/2 cup
  • Peas-1/2 cup boiled
  • Cream-1/2 cup
  • Green Chilies (chopped)-2
  • Tomato (chopped)-1
  • Crushed Red Pepper-1 tbsp
  • Oregano-1/2 tsp
  • Salt-to taste
  • Black pepper Powder-1/2 tsp
  • Cumin-• 1/2 tsp
  • Garlic cloves (chopped)

Method

  • Heat oil and sauté garlic, add onions and cook till the onions become soft on low flame.
  • Don’t let it to be brown.
  • Add oregano, cumin, and black pepper. Mix it well.
  • Now add tomato, green chili.
  • When tomato become soft then add chicken and cook it for 3-5 minutes.
  • When chicken changes it color then add corn and peas, mix it all well.
  • On this stage add red chili.
  • Remove it from heat and then add cream.
  • After adding cream put it again on heat and cook till the chicken becomes soft and gravy thickens.
  • Serve it with boiled rice or garlic bread.
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Ingredients

  • Potato-3 (boiled)
  • Onion-1
  • Coriander-As required
  • Green Chili-2 to 3
  • Turmeric-1 tsp
  • Crushed Red Pepper-1/2 tsp
  • Coriander Powder-1/2 tsp
  • Cumin-1/2 tsp
  • Salt-To taste
  • All Purpose Flour (maida)-1 cup
  • Oil-2 tbsp
  • Oil-For frying

Method

  • First of all take flour put cumin, salt, oil, water and make a smooth mixture.
  • After that take a bowl put potato, coriander, mint and all the spices and mix it well.
  • Take a flour and make a rectangular shape chapati and cut it into 2 pieces like samosa strips.
  • Fill up the strip with potato mixture and fold it like samosa.
  • Now deep fry it.
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Ingredients

  • Chick Pea (safaid Chunna)-11/2 cup
  • Potato-3
  • Yogurt-1 cup
  • Tamarind Paste-2 tbsp
  • Onion-1
  • Tomato-2
  • Coriander-Little Bit
  • Mint-Little bit
  • Green Chili-4 to 5
  • Salt-As required
  • Crushed Red Pepper-1/2 tsp
  • Chaat Masala-1/2 tsp
  • Khatai powder-1/2 tsp
  • Papri-As required
  • Oil-2 to 3tsbp

Method

  • To start, first boil the chick pea and potato.
  • Take a bowl put all the spices along with tamarind paste in it.
  • After that add yogurt and papri.
  • Take a frying pan and pour oil in it and heat it up.
  • Now add onion, tomato, coriander, and mint in the oil and fry it then put it on the chickpea.
  • Your Chuna Chaat is now ready.
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Sunday, 27 November 2011
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Ingredients

  • Gram Flour (Besan)-1 cup
  • Yogurt-1 cup
  • Sugar-2 to 3 tbsp
  • Crushed Red Pepper-As required
  • Salt-To taste
  • Baking Powder-1/2 tsp
  • Oil-for frying


Method

  • Firstly start by taking bowl and in that put flour, baking powder, and salt, crushed red pepper, and mix it well.
  • After that add water in the mixture in order to make it pasty and smooth.
  • Then take a frying pan containing oil, heat it up and then fry this mixture like pakora.
  • Now put these pakora in water.
  • Beat the yogurt and along with it mix salt and sugar.
  • After that remove pakora from the water and mix it with yogurt.
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