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Poultry Recipe Recipes
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Total:
617 | Displaying: 81 - 120 | Pages: << 1 2 3 4 5 6 7 8 9 10 >> >>>> |
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Mix everything including
the 1/4 lb butter in a micro wave able dish or bowl on high heat in the
microwave cook for 5 mins. Stir it and cook again
for 5 mins. Stir it and cook again for 5 mins. -
All together it takes 15 mins. Pour in the plate
like you do for any burfi. Cut into squares and
enjoy.
Updated: 02/10/2006
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Mix the cocoa powder and
milk powder. in a kadai add the sugar and a little
water. Boil it till you get one string consistency,
add butter. When the butter melts add the cocoa and
milk powder and stir. When it leaves the sides of
the pan pour it on a greased plate and cut.
Updated: 02/10/2006
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Blend the ingredients
together with mixer in a flat bottom stainless steel utensil and cover with
wax paper and tie it. Keep it in the pressure
cooker and steam, take 2 to 3 whistles or 10 minutes. Remove
and can keep in the fridge, when nice and cold, cut and serve.
Updated: 02/10/2006
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In a medium - sized
saucepan, fry the ground almonds in the ghee. Stir
constantly for about 3 mins, or until the mixture turns a deep golden colour.
Pour in the cream, mix well. Add the milk powder, continue
to mix well. Reduce the heat to low. Stirring
frequently, until the mixture begins to thicken. Meanwhile,
in another saucepan, combine the sugar and 1/4 cup water, bring to the boil.
Reduce heat to medium and simmer until the syrup begins to
darken. (You are aiming at achieving a soft toffee
at " drop stage"). Pour the toffee
mixture onto the cream and almond mixture. Stir in
thoroughly, continue to cook for about 8 mins until the mixture is heavy thick
and leaves the sides of the pan. Lightly
grease an 8-18 cm plastic container or heat proof glass dish, spoon in the fudge
and smooth the surface. Chill
until firm, about 1 1/2 hours, then cut into bite-sized squares.
Updated: 02/10/2006
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Pour jelly pack contents
into a large mixing bowl. Boil 1 cup of water and
pour boiling water over jelly. Stir till jelly
dissolves in water. Add marsh mellows to this
mixture and stir well till they completely dissolve. Soften
the cream cheese by microwaving it for 2 minutes. Add
cream cheese to the jelly mixture. Add whipped
cream and mango pulp to this mixture and stir well. Blend
the mixture in a mixer or food-processor for 2 minutes. Pour
the batter into the ready pie crusts and refrigerate for 4-6 hours. Serve
chilled.
Updated: 02/10/2006
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Soak black gram (urad dal)
overnight and grind to smooth paste. Fry rice to
light brown color and grind it into fine rava. Mix
black gram (paste), coconut (scraped), jaggery, baking powder cashew, raisins
and coriander powder to it and make smooth paste.
Keep it for 15-20 mts. Put oil in the pressure pan
and pour the whole paste in it. Keep the lid
without gasket and cook for 50/60 mts on slow flame. Let
it cool and cut it into pieces. Its very tasty and
can use for breakfast/snacks and can store it for a week in the refrigerator.
Updated: 02/10/2006
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Crush 1 packet marie biscuits.
Mix with 1/2 cup melted butter. Line base of dish and place in fridge. Dissolve
1 packet lemon jelly in 1 1/2 cups boiling water, 1 tin condensed milk, 1
tingranadilla pulp. Mix well and filled cooled base. Serve chilled with whipped
cream
Updated: 02/10/2006
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Take 1 glass milk and add
sugar to it. stir it for 3 min until the sugar
dissolves. Now take the chocolate powder and mix it
with the sweet milk. Keep on adding the chocolate
powder until we get the dark chocolate color now take the biscuit
pack, and keeping on pouring little chocolate milk between the layers so that we
get the order first the biscuit then the chocolate milk.
And then keep it in the freezer for 2 hrs.
Updated: 02/10/2006
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Cream butter and sugar
until fluffy. Blend in the chocolate powder.
Dip four biscuits in coffee dicoction. Place
these biscuits on a flat tray. Spread a little of
the butter, sugar, chocolate mixture evenly on these biscuits. Add
another layer of coffee soaked biscuits. Repeat the
process till all the biscuits are over. Spread a
layer of butter, sugar, chocolate mixture on the last layer of biscuits. Decorate
with nuts or dry fruits (optional). Place the tray
in the freezer and freeze for 30 to 45 minutes. Cut into pieces and serve.
Updated: 02/10/2006
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font COLOR="#544b4b">Mix all ingredients well in
a pan. Then put the pan on slow flame, and stir
continuously. Stir gently till a soft lump forms. Set
in a tray and cut into pieces.
Updated: 02/10/2006
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First sieve the maida, baking
powder, cooking soda together. Now put all the ingredients in a mix and grind
them well. Take a round glass bowl, coat it inside with ghee or butter. Pour
batter into glass bowl. Microwave on 60-80% power for 10 mins. Let it stand for
a couple of mins before inverting onto a dish.
Updated: 02/10/2006
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Keep the rice overnight in
water. At morning take out from water and dry it.
Then grind it. Take a kadai
in it put water after 5 min add kaju, coconut, cardamom powder, gud (molasses).
When it start boiling add that grinded rice. Then
mix it and see that it is little soft. Then switch
off the gas and let it cool. Then in oven tray
spread little ghee and put that mixture again over it put more ghee and bake
for 30 min.
Updated: 02/10/2006
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Mix the yogurt, sugar, and
oil and vanilla essence together. Sieve all the dry
ingredients and mix to the batter. Add one tablespoon of milk and blend well.
Cook on high for 11 minutes. Allow
it to stand in the oven for sometime before serving.
Updated: 02/10/2006
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Place flour in a bowl and
rub in butter until looks like a bread crumbs. Add
mash potatoes and milk and mix to a soft dough and kneed until smooth Roll
the dough in a circle (1 inch thick). Cut with the
cookies cutter brush with little milk and sprinkle caraway seeds. Bake
at 180 degree Celsius for 30 min. 1
Updated: 02/10/2006
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COLOR="#544b4b">Sprinkle cardamom powder and nuts
over it. At 100 percent power, microwave for 7
minutes, stirring only once after 2 minutes. Stand
for 3 to 4 minutes. When cool, cut into squares.
Updated: 02/10/2006
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1. Place chicken breast between sheets of plastic wrap and gently pound with a rolling pin or meat pounder, until it is 1/3 inch thick. 2. Place the chicken breast in a large bowl and cover with milk. Refrigerate for at least 2 hours. Drain the chicken and shake off the excess liquid 3. Combine together lemon juice, hot sauce, 1 teaspoon salt, and 1\2 teaspoon black pepper in a small bowl. Place chicken in a large bowl, pour marinate over and rub it well onto the chicken pieces. Cover and refrigerate for 2 to 4 hours. 4. Stir together bread crumbs, chili powder, remaining 1\2 teaspoon black powder and remaining 1/2 teaspoon salt in another shallow bowl. Remove chicken from marinate 1 piece at a time, dredge in bread crumbs, press gently to adhere the bread crumbs. Transfer the coated chicken pieces to a cookie sheet lined with wax paper. 5. Heat the oil in a karahi or large heavy skillet over high heat until it is very hot but not smoking. Add the chicken breasts, 2 to 3 pieces at a time and cook for 6 minutes or until golden brown, turning as needed. As the pieces are cooked through, Transfer them to paper towels to drain. 6. Lightly toast or grill burger buns. Spread the bottom half of bun generously with mayonnaise. Place1 chicken breast over it, atop with cheese slice, lettuce, tomato slice and onion ring and top half of bun. Serves 4 people. Preparation Time: 20 minutes. Cooking Time: 30 minutes.
Updated: 27/09/2006
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1. Grease 2.5 liter loose-based heart-shaped cake tin or a 22 cm spring-relase cake tin. 2. To make the base, lightly toast the almonds, then finely chop. Mix with the biscuits and butter. Add the almond essence. Spoon the mixture into the base of the prepared tin and pack down with the back of a spoon. Chill while making the filling. 3. To make the filling, puree 225g of the raspberries in a blender or food processor, then press through a sieve. Pour three quarters of the puree into a bowl and reserve. Return the remaining puree to the blender or processor, add the yogurt and cheese and process until well blended. Transfer to a bowl. 4. Sprinkle the gelatin over 30 ml water in a small bowl and leave to soak for 2-3 minutes. Place the bowl over a pan of simmering water until the gelatin is dissolved. 5. In a bowl, whisk the egg whites with the icing sugar until very thick and shiny. Fold into the cheese mixture. 6. Arrange half of the reserved raspberries over the biscuit base. Pour the cheese mixture into the tin. Spoon in reserved puree and swirl with a knife to make a marbled pattern. Sprinkle with the remaining raspberries. Chill for 3-4 hours or until set. To serve, carefully remove from the tin and top with mint leaves. Serves 6 people. Preparation Time: 15 minutes. Cooking Time: 30 minutes
Updated: 27/09/2006
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ushrooms, sliced , 4 red chili crushed , For Pizza Sauce: 900 grams tomatoes, can crushed , or 1 kilograms tomatoes (chopped) , 3 tablespoons olive oil, extra virgin , 1\2 cup water. salt and water . 1. Mix the flour and salt into the a mixing bowl. Blend the fresh yeast with the warm water and add to the dry ingredients with the oil. If using dried yeast, dissolve the sugar in the warm water and sprinkle in the dried yeast. Leave to stand in a warm place for about 10 minutes until frothy, then add to the flour as above. Mix to a rough dough in the basin. Turn the dough out on to a clean working surface and knead for about 5 minutes or until the dough is firm and elastic. shape into a ball, place in basin and leave in a warm place until doubled in bulk. 2. Turn the risen dough out on to a floured working surface and press firmly with the knuckles to knock out the air. Divide the dough into four pieces. Shape each one into a ball and roll out each to an 8- inch (20 cm) circle. Place each circle of dough on to a greased baking sheet. Brush the dough with olive oil and cover with a layer of tomato sauce and grated cheese Season with pepper and sprinkle with oregano. Decorate each one with the topping of your choice. Use salami, cooked minced meat, black olives, sliced bell pepper, fried onions and mushrooms. Sprinkle with crushed red chilies, if you like spicy. Set the prepared pizza aside in a warm place for about 15-20 minutes before baking. 3. Bake the pizza in a preheated hot oven (425 F., 220C., gas mark 7) for 15 to 20 minutes. Cut in wedges and serve warm. Pizza Sauce : In a large saucepan bring tomatoes oil and water ( if using fresh tomatoes) to a simmer. Simmer, uncovered for 20 minutes, stirring occasionally and mashing the fresh tomatoes with the back of a wooden spoon, Simmer until sauce is reduces to about 2 1/2 cups. Season sauce with salt and pepper. Cool to room temperature. (Sauce can be frozen for 2 weeks.) Makes about 2 1/2 cups. Serves 6 people. Preparation Time: 15 minutes. Cooking Time: 30 minutes.
Updated: 27/09/2006
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1. Grease a 20 cm (8 inch) spring-release cake tin. To make the base, stir the crushed biscuits into the melted butter and mix well. Press the mixture over the base of the prepared tin. Chill to set while making the filling. 2. To make the filling, make up the juice from the lemons to 150ml with water. Sprinkle the gelatin over the lemon juice and water in a bowl and leave to soak for 2-3 minutes. Place the bowl over a pan of simmering water until the gelatin is dissolved. Leave to cool slightly. 3. Whisk the cheese, yogurt and honey together in a bowl. Stir in the grated lemon rind and dissolved gelatin. Whisk the egg whites until stiff, then fold into the mixture. Pour into the tin and level the surface. Chill for at least 4 hours until set. Remove cheesecake from tin and decorate with lemon rind to serve. Serves 6 people. Preparation Time: 15 minutes. Cooking Time: 30 minutes
Updated: 27/09/2006
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1. Preheat oven to 375°F. 2. In a small bowl stir together 2 tablespoons granulated sugar and cinnamon 3. Into a large bowl sift together flour, remaining tablespoon granulated sugar, baking powder, and salt. 4. Cut butter into small pieces and with your fingertips or a pastry blender blend into flour mixture until mixture resembles coarse meal. 5. In another small bowl whisk together egg and 3 tablespoons milk. 6. Add to flour mixture, stirring until just combined. 7. Transfer mixture to a lightly floured surface and gently knead, 3 or 4 times, until it forms a dough. 8. Pat dough into a 10- by 6-inch rectangle (about inch thick). Brush dough with some remaining milk and sprinkle evenly with cinnamon sugar. 9. Beginning with a short side, roll up rectangle to form a 6-inch log and cut crosswise into 4 pieces. Arrange pieces on a baking sheet, cut sides up, with seams touching. 10. Bake buns in middle of oven until pale golden and cooked through, about 18 minutes. 11. In another small bowl stir together confectioners' sugar and water until smooth and drizzle over warm buns Serves 4 people. Preparation Time: 60 minutes. Cooking Time: 60 minutes.
Updated: 27/09/2006
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1. Preheat the oven to 350F. Generously grease a 10 by 4 inch loaf pan. Line the bottom of the pan with parchment paper. 2. In a bowl, swift together the flour, baking soda, baking powder and 1\4 teaspoon salt. Keep aside. 3. In a small bowl mix together cocoa and oil and blend well to make thick paste. Add 1or 2 more drops of oil if the mixture is difficult to stir. 4. In the bowl of an electrical mixer, blend the oil with the sugar until light and fluffy, scraping the bowl often. Add eggs one at a time and blend well, until pale and creamy. Stir in the vanilla and water. Then fold in dry ingredients. 5. Remove one third of the batter to a smaller bowl. Add chocolate paste and stir to make a chocolate batter. 6. Using a metal spoon or spatula pour alternating layers of white and chocolate batter into the prepared pan. (Dont stir the better. It works out in the baking.) 7. Bake for 40-45 minutes or until the cake is lightly browned on top and spring back when lightly pressed. Cool in the pan for 15 minutes. Then glaze it with orange glaze. To make glaze, Combine sugar, orange juice and orange zest to make a thick paste. Drizzle this over the top of the cooled cake. Serves 6 people. Preparation Time: 15 minutes. Cooking Time: 50 minutes.
Updated: 27/09/2006
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1. Roll out the pastry on a floured surface and cut in circles to line an 8 inch quiche or tart tin. Lin the tin with the pastry, trim the edges and refrigerate while preparing the filling. 2. Grate the cheese, mix with flour and season with salt and pepper. Lightly beat the milk and eggs and thoroughly blend with cheese mixture. Pour into the prepared pastry case. (Cheese should evenly distributed over the pie.) 3. Bake in the oven at 190C (375F) mark 5 for about 35-40 minutes or until light brown in color. Serve warm. Serves 6 people. Preparation Time: 15 minutes. Cooking Time: 30 minutes.
Updated: 27/09/2006
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1. Preheat oven to 350 degrees. Lightly butter a 9*5 inch loaf pan. 2. In a mixing bowl, whisk together flour, baking powder, baking soda,, pinch of salt and spices. 3. In another mixing bowl cream butter and suger until light. 4. Add honey, eggs, 1 by 1, orange zest and juice. Fold wet ingrediants into dry ingrediants. 5. Add carrots and raisins to batter and transfer it to prepared loaf pan and bake in middle of oven for 45 minutes or until a toothpick when inserted in center comes out dry. 6. Rest on a rack for 15 minutes turn out, cool on a rack. Serves 6 people. Preparation Time: 15 minutes. Cooking Time: 30 minutes.
Updated: 27/09/2006
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1. Preheat oven to 350°F. Butter a 9x5x3 inch loaf pan. Dust pan with flour; tap out excess. 2. Sift flour, baking powder and salt in a large bowl. Add sugar stir with a fork. 3. Combine eggs, butter and juice in a small bowl. Add to the dry ingredients and using hand mixer; lightly mix in the egg mixture until just combined. Add apple and walnuts and gently stir to combine the ingredients. 4. Spoon batter into prepared pan and bake for 45-50 minutes or until top is golden and tester inserted into center comes out clean. Cool in pan on rack. Serves: 6 People. Preparation Time: 20 minutes. Cooking Time: 50 minutes.
Updated: 27/09/2006
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1. Wash dal thoroughly and soak in plenty of water for 3-4 hours. Drain and wash in few changes of water. 2. Place dal in a large saucepan. Add the mince, onions, ginger, garlic, black cardamoms, cumin seeds, chilli powder, cinnamon stick, black pepper, cloves, salt and water to it. 3. Cook over medium heat for 40-45 minutes until the meat and dal are tender and the water has been completely absorbed. This is very important otherwise kabab will split on frying. Remove from heat and allow to cool. 4. Put the mince in a food processor or chopper and grind to a smooth thick paste which holds its shape. 5. Add coriander leaves and green chilies to the paste and mix well. 6. Break off 2 tablespoons of the mince paste. Wet your palms and place it in the center of your palm. Shape it into a smooth ball and then press it into a smooth flat shape. 7. Heat a heavy based frying pan and add enough oil to just cover the surface. (if there is too much oil, the kebabs will split. 8. Dip the kababs in beaten egg and fry 3-4 kababs at a time to a rich brown color, turning them once. Remove from pan and put them on absorbent kitchen paper to absorb excess oil. 9. Serve hot with Pullao, Nan, and Podinay ki Chutney. 10. You can make special Shami Burgers for evening tea. Serves 6 people. Preparation Time: 15 minutes. Cooking Time: 15 minutes.
Updated: 26/09/2006
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1. Mash the potatoes coarsely. Cut the french beans, capsicums, carrots and cauliflower into small pieces. 2. Heat the oil in a pan vessel. When really hot, add the vegetables and cook for four to five minutes. Add the chilli powder, green chillies, ginger and salt. Remove and cool. Prepare filling by mixing chopped nuts, raisins and paneer cubes. Shape the prepared vegetables in the form of a cone. Make it hollow and place the filling in the center and seal well. Mix the flours well in a cup of water. Dip the cones in this paste and roll into breadcrumbs. Just before serving deep fry in oil. Place on a bed of lettuce leaves and decorate with the sliced onions, tomatoes and cucumber. Serve hot with tomato ketchup or chilli sauce. Serves 6 people. Preparation Time: 15 minutes. Cooking Time: 15 minutes
Updated: 26/09/2006
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1. Peel and pat dry the potatoes. Using a large knife cut the potatoes into sticks 1/4 inch wide and about 3 inches long or use French Fries cutter. Dry the potatoes thoroughly with kitchen papers. 2. In a 4-quart heavy deep fryer or karahi heat oil over moderate heat to 325°F. 3. Fry potatoes in oil for 3 minutes (potatoes will not be golden) and using a slotted spoon transfer potatoes to paper towels to drain. 4. Reheat oil to 350°F. Return potatoes to oil and fry until golden and crisp, about 5 minutes. Transfer fries with a slotted spoon to clean paper towels to drain. 5. In a large bowl stir together salt, chaat masala, chilli powder and khati powder. Toss the fries in spice mixture and serve with Broasted chicken. Serves 6 people. Preparation Time: 15 minutes. Cooking Time: 15 minutes.
Updated: 26/09/2006
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Heat the oil in a frying pan for few minutes. Cut sweet potato into very thin round pieces. Deep fry the pieces in the oil till they are crisp, drain excess oil on a kitchen towel & allow this to cool. Sprinkle Chilli Powder and Salt and mix well. Serve Cold. Serves 6 people. Preparation Time: 15 minutes. Cooking Time: 15 minutes.
Updated: 26/09/2006
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1. Add macaroni to a large pan of boiling, salted water. Cook until tender, about 10 minutes. Drain, rinse and keep aside. 2. Place milk in a medium bowl, sift in the flour and whisk until smooth. 3. Melt butter in a saucepan over medium heat, add milk mixture, stirring constantly ,bring to boil. Simmer for 2 minutes. Take off the heat, season well with salt and pepper. 4. Add half the cheese and mustard. Stir well to combine. Adjust the seasoning with salt and pepper. Add macaroni and stir well to combine the ingredients. 5. Pour macaroni into a well buttered ovenproof dish. Sprinkle with remaining cheese and bread crumbs. Brown under a hot grill or bake at 400F, 200C or mark 6 for 20-25 minutes or until golden and bubbling. Serve Cold. Serves 6 people. Preparation Time: 20 minutes. Cooking Time: 20 minutes.
Updated: 26/09/2006
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1. Mix dahi, besan, cumin, chilli powder, turmeric, salt, ginger and garlic in a saucepan. Add 3 glasses of water and stir well. Stirring all the time, cook over medium heat until the mixture is very thick and all the water has evaporated. Pour the mixture in greased tray and leave it to cool down. As soon as the khandvi begins to set, cut it into squares. 2. For the gravy, heat oil in a heavy based saucepan. Add the onions, ginger and garlic. Stirring frequently, fry for 5-8 minutes until the mixture turns to a rich golde color. 3. Add chili powder, turmeric, salt, green chili, coriander powder and a little water to prevent the mixture from sticking to the bottom of the pan. Stirring frequently, fry the mixture for few more minutes. Then add dahi. Still stirring frequently, fry the onion mixture for about 5-8 minutes, add a little water, if necessary, to prevent the mixture from sticking to the bottom of the pan. Keep frying until the oil begins to separate. 4. Carefully place the khandvi squares in curry. Add methi and garam masala and stir carefully. Reduce the heat, cover and allow to cook for about 10-12 minutes. Add coriander leaves, green chilies and lemon juice. 5. Serve with Nan, Roti or plain boiled rice. Serves 6 people. Preparation Time: 20 minutes. Cooking Time: 30 minutes
Updated: 26/09/2006
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: Soak the daals overnight. Drain and grind to make a paste. Rub a little ghee into the flour and salt. Gradually mix in enough water to make stiff dough. Grind the cloves, peppercorns, cardamoms and cummin seeds. Heat a teaspoon of ghee and fry the daal paste, ground masala and salt. Then fry minced meat adding a bit of salt, garam masala and green chillies to it. Knead the flour dough and divide into balls. Flatten and put in a portion of daal and minced meat filling. Close up and roll out into thick round puris. Deep fry in ghee till it bgins to turn golden. Serve with Chutnies. Serves 6 people. Preparation Time: 30 minutes. Cooking Time: 30 minutes.
Updated: 26/09/2006
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1. Sieve flour, baking powder, chili powder, salt and pepper in a bowl. 2. Cut the capsicums and onion into small pieces and add to the flour. 3. Add water to the flour mixture and stir with hand or wooden spoon to make a thick better like Paccar. If better is very thick or sticky then add little more water. Add cheese and stir. 4. Heat oil in a deep frying pan or karahi. Drop a tablespoon full in the hot oil and fry them like pakora. 5. Serve hot with ketchup or chutny. Serves 6 people. Preparation Time: 10 minutes. Cooking Time: 20 minutes.
Updated: 26/09/2006
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1. In a large saucepan cover potatoes with cold water by 2 inches and simmer until tender, 35 to 40 minutes. 2. Drain potatoes in a colander and cool slightly. While potatoes are still warm, peel and mash with a potato masher or fork and stir in 1 teaspoon salt and black pepper. Chill mashed potatoes until cold. 3. Meanwhile prepare the stuffing: Place mince in a skillet. Add ginger, garlic, chili powder, black pepper, water and remaining salt to it. 4. Cook over medium heat for 15-20 minutes until mince is tender and water has been completely absorbed. This is very important otherwise rolls will split on frying. Remove from heat; add vinegar and keep aside to cool. 5. Flour your palm and place about 2 tablespoons of the mashed potato and pat it into a round shape. Place a little of the stuffing in the center and fold the potato paste over it, covering the stuffing completely and roll it into an oval shape. 6. Dip rolls first in egg and then roll in bread crumbs to cover completely. Repeat with remaining rolls and place them in a single layer on a baking tray. 7. Heat oil in a karahi or wok over medium heat and fry rolls in batches for 3-5 minutes or until golden. Remove from oil and put them on absorbent kitchen paper to absorb excess oil. Serves 8 people. Preparation Time: 15 minutes. Cooking Time: 35 minutes.
Updated: 26/09/2006
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1. Sift the flour and salt into a bowl. Add the 4 tablespoons on oil and rub it in with your fingers until the mixture resembles coarse breadcrumbs. 2. Slowly add about 4 tablespoons water- or a tiny bit more -- and gather the dough into a stiff ball. 3. Empty the ball out on to clean work surface. Knead the dough for about 10 minutes or until it is smooth. Make a ball. Rub the ball with about 1/4 teaspoon oil and slip it into a plastic bag. Set aside for 30 minutes or longer. 4. Make the stuffing. Peel the potatoes and cut them into 1/4 inch dice. 5. Heat 4 tablespoons oil in a large frying pan over a medium flame. When hot, add the onion. Stir and fry until soft but not brown. Add the peas, ginger, green chilli, fresh coriander (cilantro), and 3 tablespoons water. Cover, lower heat and simmer until peas are cooked. Stir and add a little more water if the frying pan seems to dry out. 6. Add the diced potatoes, salt, coriander seeds, garam masala, roasted cumin, chilli powder and lemon juice. Stir gently to mix. Adjust the seasoning with salt and pepper. Turn off the heat and allow the mixture to cool. 7. Knead the pastry dough again and divide it into six balls. Keep 5 covered while you work with the sixth. 8. Roll this ball out into a 7 inch (18 cm) round. Cut it into half with a sharp, pointed knife. Pick up one half and form a cone, making a 1/4 inch wide (5 mm), overlapping seam. Glue this seam together with a little water. Fill the cone with about 2 1/2 tablespoons of the potato mixture. Close the top of the cone by sticking the open edges together with a little water. Again, your seam should be about 1/4 inch (5 mm) wide. Press the top seam down with the prongs of a fork or flute it with your fingers. Make another samosa from other half. Make 12 more samosas. Heat about 2 to 3 inches of oil in a karahi for deep frying over a medium-low flame. You may use a small, deep, frying pan for frying. When the oil is medium hot, put in as many samosas as the pan will hold in a single layer. Fry slowly, turning the samosas frequently until they are golden brown and crisp. Drain on paper towel and serve hot. Note: Ready made pastry wrap can be purchased from supermarket or oriental stores. Serves 6 people. Preparation Time: 30 minutes. Cooking Time: 15 minutes.
Updated: 26/09/2006
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1. Dry the fish fillets thoroughly with clean paper towels. Using a chefs knife, cut the fish into fingers 1\2 inch wide and about 3 inches long. 2. Place the fish in a large bowl, add ajinomoto soy sauce, salt and pepper and rub gently to coat the pieces with the marinade. Cover and leave to marinate for about 20 minutes. Drain the excess marinade. 3. Dip the fish fingers, one at a time, in the egg, then roll in the flour. Place them in single layers on a baking sheet. Pour enough oil into a heavy based frying pan to reach at least halfway up the sides of the pan. Heat the oil to 325°F. 4. Fry the fish fingers in batches until they are golden brown, 5-8 minutes. Drain on paper towels and serve immediately. 5. Serve with French fries, ketchup and Garlic Chutney. Serves 6 people. Preparation Time: 15 minutes. Cooking Time: 30 minutes.
Updated: 26/09/2006
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1. Place the tuna flakes, potato, green chilies and coriander leaves in a bowl. Add chili powder, chat masala and salt. Mix with potato masher or with clean hands, until evenly blended. 2. Shape the mixture into kababs of desired shape and size. 3. Dip the kababs first in the beaten eggs then coat with breadcrumbs and set aside. 3. Heat the oil in a frying pan. Add the kababs few at a time and fry until crisp and golden brown, turning occasionally. Serves 6 people. Preparation Time: 15 minutes.
Updated: 26/09/2006
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1. Wash fish , rub salt and Ajwain (freely) in it and leave it for 1 hour. 2. Wash again and leave in fridge for an hour. 3. Add all ingredients, like Garlic, ginger,zeera, salt,daarcheeni,ajwain, black pepper and grind together. 4. Add curd in the above ingredients and grind it again. 5. Rub this mixture in fish and keep it in fridge for 2 hours. 6. Then put in an open mouth pan and without oil keep on low heat until it becomes tender. * Note: Do not use a spoon to turn the fish, just give a shake to the pan. Serves 6 people. Preparation Time: 15 minutes. Cooking Time: 30 minutes.
Updated: 26/09/2006
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Remove any skin and bones from fish, rinse and pat dry with paper towels. Cut into large chunks. Mix together cumin, coriander, ground anise, chile powder, garlic, lemon juice and salt, blending to a smooth paste. Spread over fish, cover and refrigerate 1 hour. Half-fill a deep pan or deep-fryer with oil and heat to 350 F. (175C) or until a 1-inch bread cube browns in 50 seconds. Cook fish, a few pieces at a time, 2 to 3 minutes, until golden brown. Drain on paper towels. Serve hot, garnished with lettuce and radish slices. Serves 6 people. Preparation Time: 15 minutes. Cooking Time: 30 minutes.
Updated: 26/09/2006
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1. Wash and pat dry fish. Cut into1inch cubes. Rub the fish pieces with lemon juice and 1 teaspoon salt. Cover and marinate for half an hour. 2. Combine garlic, ginger, green chilies, chili powder, ajowan, turmeric, coriander and garam masala in a medium bowl and mix well with enough lemon juice or vinegar to make thick paste. 3. Coat the fish pieces with spice paste. Cover and marinate for at least 6 hours in refrigerator. 4. Place fish in a greased baking tray and bake at 180C (375) mark 5 for about 25-35 minutes or until cooked through. About 15 minutes before the end of the cooking time, turn the pieces over, baste well with oil and return to the oven until cooked. 5. Sprinkle with chat masala, if desire. Transfer to a serving plate and decorate with lemon slices. Serves 6 people. Preparation Time: 15 minutes. Cooking Time: 30 minutes.
Updated: 26/09/2006
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1. Wash the fish and pat dry. Cut into 1 inch pieces. Rub the fish with lemon juice and put aside. Mix the garlic, ginger paste with salt, chilli powder, turmeric, green chillies, ground coriander and ajowan. Smear the fish pieces with spice paste. Set aside for at least 2 hours. 2.Place the gram flour and the remaining dry ingredients and food colour in a bowl. Pour in the water gradually and beat to a smooth paste. The consistency should be like thick pancake batter. Leave aside to rest for 20 minutes. 3. Heat oil in a deep fryer or a karahai to smoking point, then reduce the heat to medium. 4. Dip a few pieces of fish into the batter to thoroughly coat them, then using your fingers lift them out of the batter and at once drop them into the hot oil. Be careful not to splash yourself with hot oil. Don't try to fry too many at a time. Fry for a few minutes, then carefully turn them over. Fry the pakoras for 3-5 minutes to a crisp golden colour on both sides, drain thoroughly with a perforated slice. Then place them on absorbent kitchen paper. Serves 6 people. Preparation Time: 15 minutes. Cooking Time: 30 minutes.
Updated: 26/09/2006
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Poultry Recipe Recipes
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