Pav Bhaji

Pav Bhaji

Watch Here How to Make pav Bhaji

Butter Chicken

Butter Chicken

Ingredients

• 1 kg boneless chicken skin removed
• Juice of 1 lime
• Salt to taste
• 1 tsp red chilli powder
• 6 cloves
• 8-10 peppercorns
• 1" stick of cinnamon
• 2 bay leaves
• 8-10 almonds
• Seeds from 3-4 pods of cardamom
• 1 cup fresh yoghurt
• 3 tbsps vegetable or sunflower oil
• 2 onions chopped , 2 tsps garlic paste
• 1 tsp ginger paste
• 2 tsps coriander powder
• 1 tsp cumin powder
• 1 Pack (400g or 14 oz) of tomato paste
• 1/2 litre chicken stock
• 3 tbsps unmelted, soft butter
• Salt to taste & Coriander leaves

Preparation

1. • Mix the chicken, lime juice, salt and red chilli powder in a large, non-metallic bowl. Cover and allow to marinate for 1 hour.
2. • Heat a flat pan or griddle on medium heat and gently roast (stirring frequently) the cloves, peppercorns, cinnamon, bay leaves and almonds till they darken slightly. Cool and add the cardamom seeds. Now grind into a coarse powder in a clean, dry coffee grinder.
3. • Mix the yoghurt, above whole spice powder (from previous step), coriander, cumin and turmeric powders together and add them to the chicken. Allow to marinate for another hour.
4. • Heat the oil in a deep pan on medium heat. When hot, add the onions. Fry till a pale golden brown in color and then add the ginger and garlic pastes. Fry for a minute.
5. • Add only the chicken from the chicken-spice mix and fry till sealed (chicken will turn opaque and the flesh will go from pink to whitish in color).
   • Now add the tomato paste, chicken stock, kasuri methi and remaining part of the yogurt-spice mix to the chicken.
6. • Cook till the chicken is tender and the gravy is reduced to half its original volume. Melt the butter in another small pan and then pour it over the chicken.Garnish with coriander leaves and serve with Naan and Kaali Dall.
   • For an authentic and traditional cooked-over-the-coals flavour:

Mushroom Rice

Spice Mushroom Rice

Mushrooms and Chinese 5 spice powder together make this rice very traditional fare.This dish is a delicate blend of flavours and textures that may not appeal to all, but it's a "must" for those who like to experiment beyond the conventional Chinese fried rice. 

Preparation Time: 15 mins.
Cooking Time: 10 mins.
Serves 4. 

Ingredients

2 cups Chinese Rice

1/3 cup Mushrooms

1/2 cup  Dark Black Mushrooms Sliced or Socked

1 tsp Chinese 5 Spice Powder

a pinch of sugar

2 tbsp oil

salt to taste

Method

1. Heat the oil, add the mushrooms and sauté till they are tender.
2. Add the dried black mushrooms and sauté for 2 to 3 more minutes.
3. Add the Chinese 5 spice powder and sauté for ½ a minute.
4. Add the rice, sugar and salt and mix well.
5. Serve hot.

Tips

1. Soak the dried mushrooms in hot water for 15 minutes. Remove and discard the stalk.

RECIPE SOURCE : Easy Chinese Cooking

Vegetable Biryani

 Vegetable Biryani

Ingredients

• Basmati rice - 2 cups
• Mixed vegetables - 1 cup (Carrot, Potato, French beans)
• Green peas :- 150 Gms
• Onion - 3 nos, chopped finely
• Green chilies - 2 nos, finely sliced
• Salt :- as per taste
• Red chili powder - 1 tsp
• Cinnamon (dalchini) - 2 tsp
• Caraway seeds (Jeera) - 2 tsp
• Cloves (Laung) - 4 nos
• Black pepper powder - ½ tsp
• Tomato - 4 nos
• Yoghurt - ½ cup
• Vegetable oil - 4 tbsp
• Mustard seeds:- ½ tsp
• Dry fruits - 3 tbsp (cashew, raisin)

Preparation

1. Take the rice, wash it well.  Then in 3¾ cup of water, add salt, 2 tbsp dry fruits and pressure cook it in a microwave or a pan.
2. Take all the vegetables, cut it in small piece. Fry each vegetable individually including the green peas.
3. Take a pan, and one tbsp of oil. To this add green chili, mustard, cinnamon, cloves, caraway seeds powder and black pepper powder. Keep stirring it for a while. To this add onions and sauté well till it appears pink in color.
4. To this add chili powder and salt. Keep stirring it. Add tomatoes and keep cooking till they are done.
5. Take the yoghurt, to make it fine blend it well.  Once done add the curd to this mix and keep stirring well. Add in the fried vegetables, Add in the rice and keep mixing it softly. Cook for close to 3 mns.
6. Take the biryani in a serving dish, Garnish with coriander leaves and fruits. To be served with Raita or pickle.

Chinese Rice

Chinese Rice

Ingredients:

3/4 cup finely chopped onion
2 1/2 tablespoons oil
1 egg, lightly beaten (or more eggs if you like)
3 drops soy sauce
3 drops sesame oil
8 ounces cooked lean boneless pork or 8 ounces chicken, chopped
1/2 cup finely chopped carrot (very small)
1/2 cup frozen peas, thawed
4 cups cold cooked rice, grains separated (preferably medium grain)
4 green onions, chopped
2 cups bean sprouts
2 tablespoons light soy sauce (add more if you like)

Method:

1 Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
2 Allow wok to cool slightly.
3 Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
4 Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg       sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop    into small pieces.
5 Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
6 Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
7 Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
8 Set out additional soy sauce on the table, if desired.

 

Chinese Noodles

Chinese Noodles

Sam's

Note:

Wonderful oriental side-dish. So quick and easy! I serve this with chicken or pork tenderloin marinated in Teriyaki sauce

Ingredients:

3 tablespoons oil
1 -2 tablespoon sesame oil
2 cups shredded cabbage (or Chinese cabbage)
1/2 cup chopped green onion
8 ounces angel hair pasta
2 -4 tablespoons soy sauce (to taste)
4 ounces sliced cooked chicken breasts (optional)
1 can bean sprouts, drained (optional)

Method

1 Cook pasta according to package directions;drain.
 

2 Heat oil and sesame oil in skillet.
 

3 Saute cabbage and green onion for about 5 minutes.
 

4 Add pasta and soy sauce (also chicken and/or bean sprouts if desired) and heat through.

 

UPMA

Upma

Ingredients

• 1 Cup Sooji/Rawa
• 1 Onion (chopped)
• 2 Green chilies (chopped)
• 1 teaspoon Urad Dal
• 2 tablespoon Ghee
• 2 Cups water
• 1/4 teaspoon Mustard seeds
• 1/4 teaspoon Ginger(chopped)
• 1/4 teaspoon Cumin seeds
• 8 Cashew nuts
• Curry leaves
• Salt to taste

Preparation

1. Roast rawa in a dry skillet on low flame until it starts to give off a distinct aroma. Take it out.
2. Heat ghee in the same and add cumin seeds, curry leaves, mustard, urad dal and cashew nuts.
3. Now add chopped greed chilli, ginger, onions and cook again for 3 minutes.
4. Now add salt, roasted sooji and water.
5. Stir well and cover it.
6. Upma is ready. Serve it with pickle or Sugar

Grilled Fish

 Grilled Fish

Ingredients

• 600 gm fillet of Pomfret Fish
• 1 Lemon
• 50 ml Extra Virgin Olive Oil
• 2 tbsp Lemon Juice
• 1 pod Garlic (minced)
• A few sprigs of Rosemary or Oregano
• Salt and pepper to season

Preparation

1. For the marinade, mix all the ingredients though roughly in a mixing bowl and give it a good whisk.
2. Add the cleaned fish fillet to the marinade, making sure it is well coated.
3. Now after 45-60 minutes, grill the fish on a medium flame in a non-stick pan.
4. Allow 2-3 minutes for each side, depending on the thickness of the fillet.
5. Grilled fish is ready .
6. Serve it with a squeeze of lemon and a big salad.

Egg Pakora (Delicious snack for Food Lovers)

Egg Pakora:-

Ingredients

• 2 - Large eggs
• 1 cup - Besan / gram flour
• 1/4 tsp - Red chili powder
• 1/4 tsp - Coriander powder
• 1/4 tsp - Garam masala powder
• 1/4 tsp - Amchoor powder / dry mango powder
• 1/8 tsp - Dry ginger powder
• 1 to 2 tbsp - Coriander leaves, chopped finely
• Salt to taste
• Oil to deep fry

Preparation

1. Beat eggs. Do not add salt to it. Heat a little oil in a pan. Pour egg to the pan and make omelette. Take off the pan, cool and cut it into thick long strips.
2. For the batter - Sift besan to remove lumps. Add to besan, red chili powder, coriander powder, garam masala powder, amchoor powder, dry ginger powder ( if you don't have dry ginger, add little grated fresh ginger ) coriander leaves, salt to taste and by adding little water at time make a semi-thick batter. ( you can adjust the masala powders as per your taste) Add egg strips into the batter and coat it well with batter.
3. Heat a wok or kadai with enough oil to deep fry. Let the oil heat up. Then add one by one egg strips well coated with batter into the hot oil. Deep fry on both sides to a golden brown color. Take pakoda out of the oil and drain on a paper towel.

Indian Recipes

Shahi Paneer :  

 

(Ingredients)

             

250 gms. paneer (cottge cheese)
3 tbsp. ghee or butter
1 onion chopped into strips
1/2" piece ginger chopped fine
2 green chillies chopped fine
4 tomatoes chopped fine
2 cardamoms crushed

1/4 cup beaten curd
1/2 tsp. red chilli powder
1/2 tsp. garam masala
salt to taste
1/2 cup milk
2 tbsp. tomato sauce
To garnish:
2 tbsp. grated paneer
1 tbsp. chopped coriander

Method:
Chop the cheese into 2" fingers.
Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.
Add tomatoes and cook for 7-8 minutes, covered.
Add curd and cook for 5 minutes.
Add 1/2 cup water and cool.
Blend in a mixer till smooth.
Heat remaining ghee, add gravy and other ingredients except milk and cheese.
Boil to get a very thick gravy.
Just before serving, heat gravy, add milk and cheese fingers and boil for 3-4 minutes.
Garnish with chopped coriander and grated cheese.
Making time: 45 minutes.
Makes for: 6
Shelf life: best fresh.