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Poultry Recipe Recipes
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Total:
617 | Displaying: 121 - 160 | Pages: << 1 2 3 4 5 6 7 8 9 10 >> >>>> |
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1.Wash the fish pieces with salt and garlic. Then place the fish pieces on a hot griddle (tava) on low heat and sprinkle vinegar on them. When the water dries completely remove from heat and leave to cool. 2. Add all the spices including the fresh coriander and green chilies, mix well to a fairly smooth consistency. Divide the mixture into equal pieces (about 18-20), making them into flat round shapes about 1/2 inch thick. 3. Dip the fish kabobs first into the egg and then into the bread crumbs, and deep fry in hot oil. Drain on kitchen paper towel. 4. Serve them hot. • Serves 6 people. • Preparation Time: 15 minutes. • Cooking Time: 30 minutes.
Updated: 26/09/2006
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1. Trim most of the fat from the meat. Wash thoroughly with cold water. Put water in a large heavy based saucepan and bring to boil. Tie aniseed and coriander seed in a piece of muslin to make spice bag. 2. Add meat, garlic, ginger, onions, cloves, black peppercorn, cinnamon, large cardamoms, bay leaves, salt and spice bag. Reduce the heat, cover and simmer gently for 40 to 45 minutes until the meat is tender. 3. Meanwhile, put the rice in a sieve and wash it thoroughly under running cold tap. Soak in plenty of water for 30 minutes. Drain in a sieve and let it stand for a minute or two. 4. Strain the meat and reserve the stock. Discard the spices bag, spices, onion and ginger from meat. Peel the garlic cloves to remove the garlic pulp and add this to meat. 5. To prepare masala heat ghee or oil in a large heavy skillet over medium heat. Add onion and fry to a golden color, stirring constantly. Reserve 3 tablespoons fried onions and to the rest add green cardamoms, black peppercorn, cinnamon, black cardamoms, cloves and bay leaves. Fry for a minute, add meat and ginger. 6. Stirring frequently, fry this over medium heat for 2-3 minutes then add yogurt and fry until meat turns to golden color and water from yogurt has evaporated, about 4-5 minutes. 7. Add rice to the meat and add just enough reserved stock to cover the rice by 1 inch. (Alternatively measure the stock; it should be 3 3/4 cups. Add water to make it to required quantity.) Cook rice over medium-low heat for about 5-8 minutes or until rice are 3\4 cooked, stirring occasionally. Add reserved fried onions. Cover with a tight fitting lid, reduce heat to very low and allow to cook for another 15-20 minutes until rice is tender. 8. Fluff up the rice with a fork, and then transfer it into to a heated serving dish. Serve with Raita. * Variations : Use chicken instead of lamb and reduce the time from 45 minutes to 20 minutes. Serve Immediately. Serve Hot. • Serves 6 people. • Preparation Time: 30 minutes. • Cooking Time: 30 minutes.
Updated: 26/09/2006
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1. Marinate meat with garlic, ginger, salt, chili powder and garam masala for half an hour. 2. Meanwhile, heat oil or ghee in a heavy based sauce pan and fry onions for 5-10 minutes to a golden brown. Remove onions from oil and stir into the yogurt. Rub this yogurt all over the marinated chicken cover and put in a cool place for at least an hour. 3. Reheat the oil, add the meat along with the marinade and all of the whole spices, and stirring frequently, fry the meat 5-10 minutes. Add 1\2 cup water, cover and cook over low heat. When meat is half cooked, add potatoes and cook over low heat. 4. While the meat is cooking, prepare spice water. In a small saucepan, put 1 1\2 cups water, 1 teaspoon black pepper corn, 1 cinnamon stick, 1 teaspoon cumin, 1 teaspoon cloves, 2 tablespoon coriander seeds, 2 tablespoons aniseeds, 1\2 teaspoon ground nut meg, 1\2 teaspoon mace, 1\2 teaspoon sandal bura (optional), 3-4 large cardamoms, 1 tablespoon green cardamoms, 3 bay leaves. Place the saucepan over high heat and bring to a boil, reduce heat to very low, cover and cook until the mixture reduced to 3\4 cup. 5. Wash and soak rice in water for half an hour. In another pan boil rice with 2-3 teaspoon of salt and plenty of water. When rice is 1\2 cooked drain water, add 1\4 cup oil or butter and fluff with a fork to prevent the rice from sticking. Keep rice to one side. 6. In a large pan place 2 inch layer of rice at the bottom, then a layer of meat, tomatoes, and dried plums on top, repeating this until the meat and rice have been used up. Sprinkle coriander and mint leaves over the top layer of the rice Pour spiced water and kewra over the rice. Do not stir. Mix the food color with a little water and sprinkle over the rice. 7. Cover with a tight fitting lid and cook on medium heat for about 4-5 minutes to produce steam, then lower the heat to very low and cook for 20 minutes until the rice is tender. 8. Once the dish is cooked, leave it covered for a few minutes. Remove the lid, fluff up the rice with a fork and transfer to a serving dish. 9. Serve with Raita and green salad. • Serves 6 people. • Preparation Time: 20 minutes. • Cooking Time: 30 minutes.
Updated: 26/09/2006
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1.wash & soak rice for few hours 2.heat the pot,fry finely chopped onion till golden brown 3.add ginger ,garlic paste & zeera 4.add chickenand fry it constantly for 5 min. 5.add dhania ,haldi, salt,black pepper&red chilli pdr 6.add dahi and fry for 5 min. 7.now add tomatoes 8.add enough water till chicken is cooked & tender 9.now boil the rice with cinnamon stick,cloves,whole black pepper &black zeera 10.when chicken is cooked,add aloo bukhara ,mint, corriander,green chilli &garam masala 11.stir the chicken for 5- 7 mins. 12.finally add kewra 13.soak the zafran in 2 tbsp of milk 14.now take a pot , place 1layer of rice than 1 layer of chicken 15.repeat till done 16.finally add zafran and fried onion 17.cover the vessel & cook 10 -15 on low flame • Serves 6 people. • Preparation Time: 20 minutes. • Cooking Time: 30 minutes.
Updated: 26/09/2006
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1. Put the rice and dal in a sieve and wash it thoroughly under running cold tap until the water runs clear. Soak in plenty of water for about 2 hours. Drain in a sieve and let it stand for a minute or two. 2. Heat the ghee or oil in the heavy base pan and add the onions, stirring frequently fry to a pale golden color. Add the all spices, fry for 1 minute. Add rice, lentil and salt and level with a spatula. 3. Add enough water to cover the rice by about 1 to 2 inches. ( The amount of water depends on, how mushy the rice you want.) 4. Cover with a tight fitting lid, reduce the heat and allow to cook for about 20 -25 minutes or until rice is very tender and mushy. Transfer it to a serving dish and add butter to it, butter will melt with the heat of the rice. Serve immediately. • Serves 4 people. • Preparation Time: 20 minutes. • Cooking Time: 30 minutes.
Updated: 26/09/2006
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1. Heat the oil or ghee in a heavy based sauce pan and fry the onions for 8-10 minutes until light brown. Remove the onions from the oil and reserve 1\4 onions for later use. 2. Put the fried onions, garlic, ginger, coriander leaves, mint, green chilies, salt and pepper in a blender or food processor and blend to a paste. Mix this paste with yogurt, garam masala, lemon juice and 2 tbsp. oil. Cut each chicken into eight pieces and then marinate with the yogurt mixture for about 6 hours or overnight in a refrigerator. 3. Put the rice in a sieve and wash it thoroughly under a running cold tap until the water runs clear. Soak the rice in plenty of water for half an hour. In a large heavy based pan put plenty of water and add 1 stick cinnamon, 6 cloves, 5 big cardamoms, 8 small cardamoms, 2 bay leaves and salt. Bring it to a rapid boil and add the washed rice. When the rice are 1\4 cooked, drain and keep aside. 4. In a large pan place 1\2 cup of oil at the bottom of a large heavy based pan then place the chicken and all the marinade. Cover the meat with the rice and level it with a spatula. Sprinkle reserved fried onions, chopped coriander, green chilies and saffron on the top of the rice. Mix the food color with a little water and sprinkle over the rice. 5. Cover with a tight fitting lid or cover with a large piece of thick aluminum foil and then place the lid. Cook for 15 minutes on medium heat then reduce the heat to a very low and cook for further 20 to 25 minutes, until the rice and meat are tender. 6. Once the dish is cooked, leave it covered for a few minutes. Then remove the lid, fluff up the rice with a fork. 7. Serve with Raita and Baingan Ka Raita. • Serves 6 people. • Preparation Time: 15 minutes. • Cooking Time: 30 minutes.
Updated: 26/09/2006
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1. Rinse the rice in a sieve under the running water and then soak it in cold water for 30 minutes. Drain. 2. Put water and gur in a pan and bring to boil. Boil for two minutes and then remove from heat and strain. 3. Heat ghee in another heavy based pan; add cardamom, aniseed and clove. Stirring all the time, fry these for few seconds. Stand well back, in case of spluttering, and add the rice along with syrup. Bring to boil, and then reduce the heat to low. 4. Add almonds, pistachio nuts, green raisins and lemon juice. Stir just once, cover with a tight fitting lid and cook for 20 minutes until the syrup is completely absorbed. * Variations : Add 1\2 cup grated carrots or boiled yellow lentils (channa dal) along with nuts. Serve Immediately. Serve Hot. • Serves 6 people. • Preparation Time: 20 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. In a blender grind the garlic ginger and chillies to a fine paste. Mix the paste with salt, chilli powder and ajowan. Smear the fish pieces with spice paste. Set aside for at least 2 hours 2. In the meantime heat the oil in a shallow frying pan, add the cumin and mustard seeds;they should pop and splutter at once. Add the chopped onions and , stirring frequently, fry them to a rich golden colour.Add the chopped tomatoes, still stirring frequently, fry the onions for about 10 minutes until the tomatoes are reduced to a pulp. Add a little water, if necessary, to prevent the mixture from sticking to the bottomof the pan. Keep frying until the oil begins to separate. 3. Add the fish and stir well to coat it with the tomato mixture.Reduec the heat to low, cover with a tight fitting lid and cook for 15 minutes until the fish is tender. Sprinkle with finely chopped coriander.Keep warm. 4.Soak the rice in water for half an hour.In another pan boil the rice with 2-3 tsp. of salt and plenty of water .when the rice are 3\4 cooked drain the water. Add 1\4 cup oil or butter and fluf with a fork to prevent the rice to stick each other. Keep rice to one side. 5. In a large pan place 2 inch layer of rice at the bottom, then a layer of fish mixture and dried plums on top,repeating this until the fish and rice have been used up. sprinkle the coriander and mint leaves over the top layer of the rice Pour 1\2 cup water and seeds of cardamom over the rice. Do not stir. Mix the food colour with a little water and sprinkle over the rice. 6. Cover with a tight fitting lid and allow to cook for 20 minutes until the rice are cooked. 7. Once the dish is cooked, leave it covered for a few minutes then remove the lid, fluff up the rice with a fork. 8. Serve with Raita. Serve Immediately. Serve Hot. • Serves 6 people. • Preparation Time: 30 minutes. • Cooking Time: 30 minutes.
Updated: 26/09/2006
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1.Grind the grated coconut and a little hot water and squeeze through a muslin clothes to extract milk.Repeat the process two more times until you have 2 cups of coconut milk Keep it aside. 2. In a deep pressure cooker, fry the whole spices and rice in ghee until the rice begins to stick to the pan. 3. Add water and coconut milk and stir well. Add salt to taste and the diluted turmeric (a pinch of turmeric in a tablespoon coconut milk). Cook under pressure for 5 minutes. Note:Serve hot garnished with deep-fried onion slices. Serve Immediately. Serve Hot. • Serves 6 people. • Preparation Time: 30 minutes. • Cooking Time: 30 minutes.
Updated: 26/09/2006
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1. Wash chicken thoroughly under cold water tap. Place the meat, 5 cloves, 1 teaspoon black pepper, 1 cinnamon stick, coriander seeds, 3 cardamoms, white cumin, 4 cups water, onion, garlic, ginger and 1 teaspoon salt in a large heavy based saucepan. 2. Bring it to a boil and skim off any scum that rises to the top. Reduce the heat, cover and boil gently for 10 minutes until the meat is tender. 3. Meanwhile, put the rice in a sieve and wash it thoroughly under running cold tap until the water runs clear. Soak in plenty of water for 30 minutes. Drain in a sieve and let it stand for a minute or two. 4. Strain the meat and the spices. Reserve the stock. Discard the spices by taking out the meat pieces from it. 5. Heat ghee or oil in a heavy based saucepan over medium heat. Add onion and stirring frequently, fry to a golden color. 6. Add 5 cloves, 1 teaspoon black pepper, 1 cinnamon stick, 3 cardamoms and 1 teaspoon black cumin, stir fry for few seconds. 7. Add meat, ginger and garlic. Stirring frequently, fry this over medium heat for 5 minutes until the meat turns to a golden color. 7. While the meat is cooking, measure the stock, it should be 3 1/2 cups. If it is less, add more water to make it to require. Boil the stock, add 1 teaspoon salt and rice in it and parboil for 5 minutes, adjust the seasoning with salt. 8. Carefully add the browned meat mixture into the rice and stir gently to mix. Cover with a tight fitting lid, reduce heat to very low and cook for another 10-15 minutes until rice is tender. Fluff up the rice with a fork and then transfer it into to a serving dish. • Serve with Raita. • Serves 6 people. • Preparation Time: 20 minutes. • Cooking Time: 30 minutes.
Updated: 26/09/2006
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1. Pour the milk into a skillet and bring to a boil, remove from heat and add lemon juice or vinegar. The milk will begin to separate, stir the milk with a spoon and let stand for few minutes. The milk will separate into cheese and whey. Place a piece of muslin in a sieve and strain the cheese. 2. Wrap the cheese in a clean cloth or in the muslin and place a weight on the top and leave for several hours. Cut the cheese into desired shape and use as required. • Serves 8 people. • Preparation Time: 10 minutes. • Cooking Time: 15 minutes.
Updated: 26/09/2006
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1. Finely chop spring onions including the green part. You can chop the onions in a chopper but don't make make paste. 2. Finely chop green chilies. 3. Put minced meat in a bowl, add all ingredients and mix well. Make sure all ingredients well blended with minced meat. 4. Keep minced meat for couple of hours in the refrigerator. 5. Light charcoal and wait for it to get a layer of ash on top. This will reduce the temperature of the fire. 6. Break of large ball of mixture and mold then on kabab skewers. Put skewers on fire. 7. Grill till brown on all side. Make sure to turn each side every now and then. Serve hot with Nan and Chutney. Serve Immediately. • Serves 12 people. • Preparation Time: 30 minutes. • Cooking Time: 40 minutes.
Updated: 26/09/2006
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1. Heat the oil in a sauce pan. Add the onions and stirring frequently, fry for about 10 minutes to a deep golden colour 2. Put the onions in a blender or food processor with all the other ingredients except mince and blend to paste. 3. Put the mince and the paste in a bowl. Knead the mixture really well for a few minutes with your hands until the mince hold its shape and is soft and pliable. 4. Break off large pieces of the mince and shape them into tennis ball sized balls. Insert the skewers in the centre of each ball, then carefully wrap each ball with thread. Brush the kababs with oil. Put skewers carefully over a gentle charcoal flame. Cook for 5 minutes until pale brown on each side. Remove from skewers and serve at once. Serve Immediately. Serve Hot. • Serves 4 people. • Preparation Time: 20 minutes. • Cooking Time: 30 minutes.
Updated: 26/09/2006
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1. Using a sharp knife, make 3 or 4 deep incisions in each chicken quarter. Place the chicken pieces in a large bowl and rub the lemon juice into the incisions. Cover and leave to marinate for about an hour. 2. Add ginger, garlic.green chilies, cumin, garam masala, chili powder, coriander, chat masala, salt and food coloring to the yogurt and mix well. 3. Pour the marinade over the chicken pieces and coat them liberally with the yogurt mixture. Cover and leave to marinate at room temperature for about 5-6 hours or over night in a refrigerator. 4. Thread the chicken pieces on metal skewers and grill the chicken over hot charcoal, Basting once at the end of the cooking time. Alternatively, Place the chicken in a oven at 325F, (170C) or gas mark 3. Roost for 1 hour, Basting frequently and Turing once or twice to brown the both sides. 5.Decorate with lemon wedges and onion rings. Serve Hot. * Variation : Cut the chicken breast into 2 inch pieces then marinate as above. Thread closely on metal skewers and grill as above. Serve with Nan, Poodinay Ki Chutney and Raita. • Serves 4 people. • Preparation Time: 120 minutes. • Cooking Time: 90 minutes.
Updated: 26/09/2006
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1. Put chicken, soy sauce, water, salt and pepper in a saucepan. Cover and cook over medium heat for about 20-25 minutes until the chicken is tender. Remove chicken and keep aside to cool slightly. Discard any left over water. has evaporated Boil Chicken till tender. Debone and chop it. Boil the potatoes, skin and mash them, mix with the chopped chicken. Make a paste from the cornflour and mix with the beaten eggs. Mix all the spices, dhania and chilies well and add to the chicken and potatoes. Make sure that the spices are evenly mixed with the chicken and potatoes. Make oval shaped Kababs about 1/2 inch thick. Coat with the mixture of eggs and cornflour paste. Dip the kababs in the bread crumbs and suji. Pre-heat the oven at 200 degrees F. Lightly brush the Kababs with cooking oil, place them in a baking dish greased with oil and put them in the oven. Turn sides till evenly light brown. Serve hot with tomato sauce or chutney. Serve Immediately. • Serves 8 people. • Preparation Time: 10 minutes. • Cooking Time: 20 minutes.
Updated: 26/09/2006
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1. Place the chicken on a chopping board and using a sharp knife, make deep incisions at 2 inches intervals. Place the chicken in a large bowl and rub 2 tablespoon lemon juice into the incisions. Cover and leave to marinate for about an hour. 2. Add ginger, garlic, cumin, garam masala, chili powder, salt and curry powder to the lemon juice to make a paste. 3. Rub the marinade over the chicken. Cover and leave to marinate at room temperature for about 5-6 hours or over night in a refrigerator. 4. Heat oil in a deep fryer or a karahai to smoking point, then reduce the heat to medium. 5. fry the chicken carefully in hot oil, turning many times to ensure even browning. Fry the chirgha for 12-15 minutes to a golden color, drain thoroughly with a perforated slice. Then place them on absorbent kitchen paper. 6. Sprinkle with chat masala. 7.Decorate with lemon wedges and onion rings. Serve with Nan, Poodinay Ki Chutney and Raita. • Serves 4 people. • Preparation Time: 20 minutes. • Cooking Time: 25 minutes.
Updated: 26/09/2006
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1. Put chicken, soy sauce, water, salt and pepper in a saucepan. Cover and cook over medium heat for about 20-25 minutes until the chicken is tender. Remove chicken and keep aside to cool slightly. Discard any left over water. has evaporated Boil Chicken till tender. Debone and chop it. Boil the potatoes, skin and mash them, mix with the chopped chicken. Make a paste from the cornflour and mix with the beaten eggs. Mix all the spices, dhania and chilies well and add to the chicken and potatoes. Make sure that the spices are evenly mixed with the chicken and potatoes. Make oval shaped Kababs about 1/2 inch thick. Coat with the mixture of eggs and cornflour paste. Dip the kababs in the bread crumbs and suji. Pre-heat the oven at 200 degrees F. Lightly brush the Kababs with cooking oil, place them in a baking dish greased with oil and put them in the oven. Turn sides till evenly light brown. Serve hot with tomato sauce or chutney. Serve Immediately. • Serves 8 people. • Preparation Time: 10 minutes. • Cooking Time: 20 minutes.
Updated: 26/09/2006
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1. Place the chicken on a chopping board and using a sharp knife, make deep incisions at 2 inches intervals. Place the chicken in a large bowl and rub 2 tablespoon lemon juice into the incisions. Cover and leave to marinate for about an hour. 2. Add ginger, garlic, cumin, garam masala, chili powder, salt and curry powder to the lemon juice to make a paste. 3. Rub the marinade over the chicken. Cover and leave to marinate at room temperature for about 5-6 hours or over night in a refrigerator. 4. Heat oil in a deep fryer or a karahai to smoking point, then reduce the heat to medium. 5. fry the chicken carefully in hot oil, turning many times to ensure even browning. Fry the chirgha for 12-15 minutes to a golden color, drain thoroughly with a perforated slice. Then place them on absorbent kitchen paper. 6. Sprinkle with chat masala. 7.Decorate with lemon wedges and onion rings. Serve with Nan, Poodinay Ki Chutney and Raita. • Serves 4 people. • Preparation Time: 20 minutes. • Cooking Time: 25 minutes.
Updated: 26/09/2006
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1. Prick the chicken all over with a fork and using a sharp knife make diagonal slashes 1/2-inch deep, 1 inch apart on each chicken quarter. Place chicken in a large dish. 2. Add lemon juice and rub into the slashes and all over. Cover and marinate for 1 hour. 3. Mix all the ingredients of the marinade in a small bowl and pour over the chicken pieces and mix, turning and tossing, to coat all the pieces well. 4. Cover and marinate for at least 4 hours at room temperature, or refrigerate overnight, turning several times. Note: Take out the chicken from the refrigerator at least 1 hour before cooking, to bring it at room temperature. * To Roast in the Oven : Preheat oven to 450°F. Place chicken pieces on an extra-large shallow roasting pan, preferably on a wire rack. ( Discard the leftover marinade). Brush chicken pieces with ghee or butter. Set the pan in the middle of the oven. Roast for 25-30 minutes, or until the meat is cooked through, basting and turning occasionally. Transfer to platter and serve. *To Grill Outdoors : Fire the coal well in advance, grill is ready when a layer of white ash forms over the surface of the coal. This is the point, when the coal is at its hottest. Place the grill at least 5 inches away from the heat. Place chicken pieces, over the grill, basting with ghee or butter and cook for 8 minutes, without turning. Basting with ghee or butter, turn and grill the other side for 8 minutes. Continue turning and basting, until chicken is cook through, about 12-15 minutes for each side. Transfer chicken to platter. Decorate with sliced onion and tomato. Serve chicken immediately, and accompanied by Nan and raita. • Serves 4 people. • Preparation Time: 30 minutes. • Cooking Time: 30 minutes.
Updated: 26/09/2006
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1. Clean the fish but leave the heads and tails on. Wash the fish thoroughly the inside and outside of the fish. Slash in 3-4 places on both sides. 2. Mix lemon juice and half the salt together and rub on both sides of the fish. Leave to marinate for 30 minutes. 3. Meanwhile, prepare the marinade. In a bowl, mix well the garlic paste, ginger paste, ajowan, turmeric, chili powder, remaining salt, garam masala and 2 table spoons of lemon juice. 4. Place the fish in a flat dish, pour the marinade over it and rub it well into the cuts. Cover and leave to marinate for about 4 hours or overnight in the refrigerator. 5. Pierce each fish with a large metal skewer. Brush on both sides with some oil and barbecue over live charcoal for about 15 minutes. If barbecue is not possible, it can be grilled or baked uncovered in a oven for about 20-25 minutes. 6. Turn the fish once during cooking and keep brushing with oil to prevent burning. • Serves 6 people. • Preparation Time: 15 minutes. • Cooking Time: 30 minutes.
Updated: 26/09/2006
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1. Finely chop spring onions including the green part. You can chop the onions in a chopper but don't make make paste. 2. Finely chop green chilies. 3. Put minced meat in a bowl, add all ingredients and mix well. Make sure all ingredients well blended with minced meat. 4. Keep minced meat for couple of hours in the refrigerator. 5. Light charcoal and wait for it to get a layer of ash on top. This will reduce the temperature of the fire. 6. Break of large ball of mixture and mold then on kabab skewers. Put skewers on fire. 7. Grill till brown on all side. Make sure to turn each side every now and then. Serve hot with Nan and Chutney. Serve Immediately. • Serves 12 people. • Preparation Time: 30 minutes. • Cooking Time: 40 minutes.
Updated: 26/09/2006
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1. Heat the oil in a sauce pan. Add the onions and stirring frequently, fry for about 10 minutes to a deep golden colour 2. Put the onions in a blender or food processor with all the other ingredients except mince and blend to paste. 3. Put the mince and the paste in a bowl. Knead the mixture really well for a few minutes with your hands until the mince hold its shape and is soft and pliable. 4. Break off large pieces of the mince and shape them into tennis ball sized balls. Insert the skewers in the centre of each ball, then carefully wrap each ball with thread. Brush the kababs with oil. Put skewers carefully over a gentle charcoal flame. Cook for 5 minutes until pale brown on each side. Remove from skewers and serve at once. Serve Immediately. Serve Hot. • Serves 4 people. • Preparation Time: 20 minutes. • Cooking Time: 30 minutes.
Updated: 26/09/2006
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1. Using a sharp knife, make 3 or 4 deep incisions in each chicken quarter. Place the chicken pieces in a large bowl and rub the lemon juice into the incisions. Cover and leave to marinate for about an hour. 2. Add ginger, garlic.green chilies, cumin, garam masala, chili powder, coriander, chat masala, salt and food coloring to the yogurt and mix well. 3. Pour the marinade over the chicken pieces and coat them liberally with the yogurt mixture. Cover and leave to marinate at room temperature for about 5-6 hours or over night in a refrigerator. 4. Thread the chicken pieces on metal skewers and grill the chicken over hot charcoal, Basting once at the end of the cooking time. Alternatively, Place the chicken in a oven at 325F, (170C) or gas mark 3. Roost for 1 hour, Basting frequently and Turing once or twice to brown the both sides. 5.Decorate with lemon wedges and onion rings. Serve Hot. * Variation : Cut the chicken breast into 2 inch pieces then marinate as above. Thread closely on metal skewers and grill as above. Serve with Nan, Poodinay Ki Chutney and Raita. • Serves 4 people. • Preparation Time: 120 minutes. • Cooking Time: 90 minutes.
Updated: 26/09/2006
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1. Put chicken, soy sauce, water, salt and pepper in a saucepan. Cover and cook over medium heat for about 20-25 minutes until the chicken is tender. Remove chicken and keep aside to cool slightly. Discard any left over water. has evaporated Boil Chicken till tender. Debone and chop it. Boil the potatoes, skin and mash them, mix with the chopped chicken. Make a paste from the cornflour and mix with the beaten eggs. Mix all the spices, dhania and chilies well and add to the chicken and potatoes. Make sure that the spices are evenly mixed with the chicken and potatoes. Make oval shaped Kababs about 1/2 inch thick. Coat with the mixture of eggs and cornflour paste. Dip the kababs in the bread crumbs and suji. Pre-heat the oven at 200 degrees F. Lightly brush the Kababs with cooking oil, place them in a baking dish greased with oil and put them in the oven. Turn sides till evenly light brown. Serve hot with tomato sauce or chutney. Serve Immediately. • Serves 8 people. • Preparation Time: 10 minutes. • Cooking Time: 20 minutes.
Updated: 26/09/2006
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1. Place the chicken on a chopping board and using a sharp knife, make deep incisions at 2 inches intervals. Place the chicken in a large bowl and rub 2 tablespoon lemon juice into the incisions. Cover and leave to marinate for about an hour. 2. Add ginger, garlic, cumin, garam masala, chili powder, salt and curry powder to the lemon juice to make a paste. 3. Rub the marinade over the chicken. Cover and leave to marinate at room temperature for about 5-6 hours or over night in a refrigerator. 4. Heat oil in a deep fryer or a karahai to smoking point, then reduce the heat to medium. 5. fry the chicken carefully in hot oil, turning many times to ensure even browning. Fry the chirgha for 12-15 minutes to a golden color, drain thoroughly with a perforated slice. Then place them on absorbent kitchen paper. 6. Sprinkle with chat masala. 7.Decorate with lemon wedges and onion rings. Serve with Nan, Poodinay Ki Chutney and Raita. • Serves 4 people. • Preparation Time: 20 minutes. • Cooking Time: 25 minutes.
Updated: 26/09/2006
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1. Preheat oven to 375°F. In a bowl with an electric mixer beat together butter, shortening, and sugar until light and fluffy. Beat in egg and vanilla extract until combined well. Sift flour, baking powder, and salt into mixture, add milk and mix until just combined. 2. Lightly grease 2 large cookie sheets. On lightly floured surface, roll out the dough to 1/8-inch thickness. Using cookie cutter, cut 3-inch-diameter rounds. Place the dough rounds to prepared cookie sheets. Cut additional cookies from scraps by re-rolling the dough. Sprinkle cookies with additional sugar. 3. Bake the cookies in preheated oven for 8-10 minutes or until golden brown on edges. With a metal spatula transfer cookies to a rack to cool. Store cookies in airtight container. Make about 2 dozens cookies. • Serves 12 people. • Preparation Time: 15 minutes. • Cooking Time: 12 minutes.
Updated: 25/09/2006
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1. If fresh mustard greens are used, remove any coarse stalks, chop finely and wash thoroughly in a few changes of water. Thaw the frozen mustard greens, if used. 2. Place mustard greens, chilies, ginger and salt in a heavy based saucepan and cook over low heat for about an hour or until the leaves are very tender, stirring occasionally. ( The leaves will release water during cooking. Add more water if it dries up quickly.) 3. During cooking mash the leaves with a saag masher or a wooden spoon against the sides of the saucepan. (alternatively put the cooked greens in batches in a food processor or blender and blend to a puree without adding more water. 4. Add cornmeal and stir hard to mix the ingredients. Stirring continuously cook for 10-15 minutes or until thick and creamy. 5. Heat ghee or butter in a small frying pan add finely sliced garlic and ginger and fry to a light golden color, Add green chilies, stir once and add to saag. Cook over low heat for 5-8 minutes, stirring constantly. 6. Transfer saag to serving dish, add butter, if wished, stir once to melt the butter with the heat of the saag Serve at once. 7. Serve with hot Makkai ki Roti. • Serves 6 people. • Preparation Time: 20 minutes. • Cooking Time: 30 minutes.
Updated: 25/09/2006
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1. Bring milk to the boil, Remove from heat and mix the yogurt in. Stir gently until all the milk curdles. Place butter muslin over a colander and pour the curdled milk into it. Draw up the corners of the muslin and squeeze gently. Shape the cheese into a round or a rectangle and place a weight (e.g. saucepan full of water) on it. Leave for 11\2 hours. 2. Dice the paneer and deep fry until golden. Wash spinach. Mince ginger very finely. Boil spinach, drain and puree in a blender. 3. Heat oil in a skillet, add onion and ginger and sauté until soft, about 3 minutes. Add chili powder, turmeric powder, coriander powder and salt to onion mixture. Stir once or twice, add spinach and mix well. Cover and cook for 10 minutes, stirring occasionally. Add diced paneer and transfer to a serving dish. Serve with rice or Naan. • Serves 6 people. • Preparation Time: 20 minutes. • Cooking Time: 20 minutes.
Updated: 25/09/2006
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1. Spike each eggplant with a fork and roast over the flame or place under a grill to char the skin. Turn eggplants a few times to make sure that the skin is completely charred.
2. Put the hot eggplant in a bowl of water and remove the skin. Discard the stalk and finely chop the flesh. Cut potatoes into small dices and keep them in cold water.
3. Heat oil in a heavy based pan and stirring frequently, fry onions until soft. Add ginger, garlic chili powder, salt, coriander powder, garam masala and turmeric to onions. Stir fry for about 3-4 minutes, add a little water if mixture sticks to the bottom of the pan.
4. Add tomatoes and stirring frequently, fry the onion mixture for about 5-8 minutes or until the tomatoes are reduced to a pulp. Add a little water, to prevent it from sticking to the bottom of the pan. Keep frying until oil begin to separate.
5. Drain potatoes and add to sauce. Stir well. Add 1\2 cup of water, stir once and reduce heat to low. Cover with a tight fitting lid, and cook until potatoes are almost tender.
6. Add chopped eggplant, green chilies and chopped coriander. Cover and cook for 3-5 minutes on low heat, add a little water, if necessary. Serve with plain yogurt and Chapati or Nan • Serves 6 people. • Preparation Time: 15 minutes. • Cooking Time: 30 minutes.
Updated: 25/09/2006
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1. Break chocolate into small pieces and melt in double boiler. Add butter mix until smooth. Keep aside. 2. Whisk egg yolk, evaporated milk and sugar in a metal bowl to blend. Set bowl over saucepan of simmering water, whisk constantly until the mixture is thick, about 3 minutes. Add in marshmellows, warm chocolate, vanilla and nuts. Stir until marshmallows melt and mixture is smooth. Remove from heat and keep aside. 4. Beat egg whites in another large bowl until soft peaks form. Gradually add remaining sugar and beat until stiff but not dry. Fold 1\3 of beaten whites into chocolate mixture to lighten. Fold in remaining whites. 5. Pour in 9 inches square buttered pan, cool and cut into squares. • Serves 6 people. • Preparation Time: 15 minutes. • Cooking Time: 30
Updated: 25/09/2006
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1. If fresh fenugreek leaves are used then remove any coarse stalks. Chop roughly. If dried leaves are used, carefully remove the coarse dry stalks. Wash in a few changes of water. then soak the leaves in cold water without disturbing them. When you are ready to use them, carefully scoop out just the leaves without disturbing the water at the bottom as this is where all the grit will have settled.
2. If the spinach leaves are very small and tender then leave them whole, if large and slightly coarse, then chop them. Wash the spinach thoroughly in a few changes of water.
3. Peel and cut the potatoes into small cubes. Keep them in cold water.
4. In a blender or food processor grind garlic and ginger to a fine paste.
5. Heat oil in a heavy based pan and stirring frequently, fry the onions to a light golden color. Add ginger, garlic and 3-4 tablespoons of water, ( to prevent the spices from burning) to onions. Stir fry for few minutes then add green chilies. Fry them for a minute or two then add chili powder, turmeric and salt. Stir well.
6. Add fenugreek, stir fry for about 5 minutes, if necessary, add very little water to prevent it from sticking. When fenugreek is well fried, add spinach and potatoes. Mix well.
7. Cover with a tight fitting lid, reduce the heat and cook until the potatoes are cooked and spinach is really tender and all the moisture has dried up. 8. It may be necessary to add extra water to prevent the spinach from sticking to the bottom of the pan.
9. It is ready to serve when the oil begins to float to the top.
10. Serve with Chapati • Serves: 6 People. • Preparation Time: 20 minutes. • Cooking Time: 30 minutes.
Updated: 25/09/2006
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1. Place 1\4 cup sugar, butter, egg yolks and 1\4 cup water in a large metal bowl. Whisk to blend. 2. Set bowl over saucepan of simmering water; whisk constantly until the mixture is thick, about 3 minutes. 3. Add chocolate and whisk until melted and smooth. Remove from water. 4. Beat egg whites in a large bowl until soft peaks form. Gradually add remaining sugar and beat until stiff but not dry. 5. Fold 1/2 of the whites into warm chocolate mixture. Then fold in remaining egg whites. 6. Spoon chocolate mousse into serving dish and decorate with whip cream. Chill until set, at least 5 hours or overnight. • Serves 6 people. • Preparation Time: 10 minutes. • Cooking Time: 20 minutes.
Updated: 25/09/2006
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1. Boil split peas with tumeric, salt and garlic. Do NOT allow to get too soft. Firm but soft enough to flatten with your fingers. 2 Pass through a grinding mill. Make sure there NO whole grains left or these will busrt the roti later. 3. Add zeera and salt to taste. 4. Knead flour with baking powder and a pinch of salt, to a soft dough. Rub oil over dough and leave to rest. About an hour should do. 5. Cut dough in to 6-8 pieces. 6 Shape into balls and leave to rest for 15 mins. 7. Flatten the ball in your hand and place about about 3 tsps. of the peas then make into a ball again. 8. Heat the baking stone or griddle to no more than medium heat and brush a little vegetable oil on it. 9. Roll out the dough into 8" circles. 10. Place the roti on the stone and brush with some of the veg. oil. when its starting to brown turn it over and brush again. 11. When the other side is starting to brown it should start to swell. 12. All done . Enjoy with any curry. 13. Try Raita with this dish. • Serves 6 people. • Preparation Time: 15 minutes. • Cooking Time: 15 minutes. • Serve Hot.
Updated: 25/09/2006
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1. Wash the baingan. Cut them into half lengthwise and then slice crosswise. Peel and cut the potatoes into dices. Keep the baingan slices and potato dices in cold water.
2. Heat oil in a heavy based pan and stirring frequently, fry the onions to a light brown color. Add the ground ginger to the onions. Stir fry for another few minutes then add the tomatoes, chili powder, salt, coriander powder, garam masala and turmeric. Stir well. Still stirring frequently, fry the onion mixture for about 7-8 minutes or until the tomatoes are reduced to a pulp. Add a little water, to prevent it from sticking to the bottom of the pan. Keep frying until the oil begin to separate.
3. Drain the baingan and potatoes, and add to the sauce. Stir well to coat the gravy. Add 1\2 cup of water, stir once and reduce the heat to low.
4. Cover with a tight fitting lid, and cook until the potatoes and baingans are really tender and all the moisture has dried up.
5. It may be necessary to add extra water to prevent the vegetables from sticking to the bottom of the pan.
6. Serve with Chapati. or boiled rice. • Serves: 6 People. • Preparation Time: 15 minutes. • Cooking Time: 30
Updated: 25/09/2006
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Take yogurt and mix salt salt,red pepper,and,garam masala garlic ,ginger,turmeric,coriander in it.Then add mutton in it and marinate it for 5 to 6 hours.afer that heat oil in a pot and add onoins in it when they are brown add tomatoes and marinated mutton in it.And cook on a slow heat until the mutton is tender and masala leaves oil and the water is dried.You need to make it little bit spicier than your regular taste.When you are done with this soak rice in water. and boil water in a large pan.you need to put
salt,zeera,sabit garam masala in it.when water is boiled put rice in them don't let water dry.When rice is semi cooked drain water and take out the rice.in that pan make one layer of half th rice and put mutton masala and then make another layer of rice
on top of that layer sprinkle mint leaves,brown onion and green chillies and food color.cover it tightly and cook on a low heat for 30 to 35 minutes.Serve with raita and salad and enjoy your day.
Updated: 23/09/2006
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1st steptake a baking bowl nd make layer of rice then add to tabble spoon of Ketchup then 1 omlate then 1 thick layer of mince.2nd step repet 1 step3rd step put this bowl in hot oven for 5 to 10 min then put this bowl on rice tray nd try to this cake should not crack decorte it with ketchup nd you can write happy birthday with ketchup you will like thi rain bow colured cake specially kids
Updated: 23/09/2006
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Mix all the spices together.
Put in a blender and make a paste.
Make 45 deep cuts on each side of the chicken peices. This will help it cook better on the inside as well as giving it a better flavour. Coat the peices with the paste and leave to marinate for a few hours preferably overnight in fridge.
Then BBQ or bake in oven.
If you're going to bake it in the oven:
Bake it in a aluminum tray covered with foil for the first 20 minutes at 375 F. Then uncover, turn the
chicken over, and cover it up again. Bake for an additional 1015 minutes. By this time the
chicken should be cooked. Now increase the temp to 450 F and uncover and bake until the top is dry and the cuts that you made have 'opened up'. Turn over and when it looks done its done!
Updated: 23/09/2006
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Add mutton, saltand garlic cloves in a pot with two glasses of water. If you're using
chicken, you can do with only one glass of water.
Cook on a low flame till the meat is tender and the water dries.
Take one medium onion. Slice it and fry it in about 45 tablespoons of oil till its light brown. Add the rest of the spices, yogurt and fry it a little.
Simultaneously soak the rice in water for half an hour.
Boil the rice till they're half cooked,
drain the water and keep them aside.
Add the cooked meat to the sauted onions to make the masala and cook uncovered for a few minutes to evaporate excess water.
When most of the water has evaporated,
transfer a little rice to a pot, and on top of that add some of the meat/masala combo. Make layers of this. The way I usually do it is put half the rice in, add all the meat/masala then top that off with the rest of the rice.
Sprinkle on it a solution of kewra, yellow food color and pinch of suger.
Keep it covered and on a low flame.
Keep the pot tightly closed you're trying to steam cook the rice. When the rice is done, the biryani is ready.
Serve with salad or garlic chutney.
Updated: 23/09/2006
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Mix Chat masala,Garam masala and Laal Masala .Pour water in it. Cut the chillies and onions and mix them in the masala. Then put the container on the Oven and heat for 15 min.It's ready!
Updated: 23/09/2006
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TAKE CHICKEN BREAST AND MAKE SLITS IN IT WITH SHARP KNIFE.THEN IN LEMON JUICE ADD ALL THE SESONINGS AND WHISK THEM TOGETHER.NOW TAKE A EMPTY CLEAN PLASTIC BAG PLACE
CHICKEN BREAT IN IT AND THEN POUR ALL SEASONING MIXTURE TO IT AND CLOSE THE BAG OPENING.WITH UR HANDS FROM OUTSIDE THE BAG COVER WHOLE
CHICKEN BREAST WITH SEASONING AND THEN LET IT MARINAT FOR 2HRS.THEN IN PREHEATED OVEN 450* TAKE
CHICKEN OUT OF THE PLASTIC BAG N PLACE IN UR BAKE PAN OR DISH AND COVER IT WITH ALUMINIUM FOIL AND PLACE IT INSIDE OVEN FOR ABT 45 MINS..
OPTIONAL METHID IS TO COOK OVER STOVE TAKE ANY PAN AND REPEAT THE SAME THING AND LET IT COOK OVER MEDIUM HEAT FOR ABT ONE HR OR UNTIL MEAT BCOME TENDER.
Updated: 23/09/2006
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Poultry Recipe Recipes
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