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Poultry Recipe Recipes
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Total:
617 | Displaying: 321 - 360 | Pages: << 1 2 3 4 5 6 7 8 9 10 >> |
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Heat oil. Add red chili, cloves, cardamom, cinnamon stick, and
bayleaf, and cook until the bay leaf turns golden brown. Add the onion and fry for two minutes. Add the
ginger garlic paste and fry for 4 6 minute.
Add the chicken and fry for 5 minutes.
Sprinkle in chili, coriander powder, cumin powder and turmeric.
Cover chicken + s salt (add water if needed) and cook for around 15 minutes until 3/4 cooked. Add
tomato paste and cook on low heat.
Just before removing, add Garam Masala and coriander leaves.
Serve warm with rice.
Updated: 21/09/2006
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First of all, combine chicken with garlic, salt, and vinegar. Set it aside for half an hour. Then add flour, corn flour, egg white, and soy sauce, mix it till it becomes a smooth mixture. Then dip the
chicken pieces into this mixture one at a time. In a pan, heat oil. When the oil becomes really hot, turn down the heat and start frying the
chicken pieces till they are done. When they turn golden brown, take them out of the pan, and place them on a paper towel so it will absorb the extra oil.
Updated: 21/09/2006
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MARINATE CHICKEN WITH GARLIC, SALT AND VINEGAR FOR 1/2 AN HOUR.
NOW MIX MAIDA, CORNFLOUR, EGGWHITE, CHILLIE SAUCE AND SOYA SAUCE.
NOW DIP EACH PIECE IN THE BATTER AND DEEP FRY IN HOT OIL,I N A DEEP VESSAL(KARAHI).
STRAIN ON PAPER NAPKIN.
SERVE WITH SAUCE.
Updated: 21/09/2006
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Mark cuts on the chicken pieces. Mix salt, chili powder, lemon juice, paprika and cumin powder. Apply the paste on the
chicken pieces and marinade them for 2 hours. Brush oil on both sides of thechicken and bake in a moderately heated oven for 20 to 25 minute
Updated: 21/09/2006
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Mix all the given ingredients. Then heat the oil and fry the paste till light brown. Add
chicken and fry it for five minutes. Add the yogurt and fry till water dries up. When cooked add lime juice and serve.
Updated: 21/09/2006
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Apply the garlic ginger paste and salt to the chicken. Heat the oil and fry the red ground chilies till dark brown. Add the chopped tomatoes and cook for a little while. Add the
c chicken and cook it till done. Fry the green
chilies and serve it with chicken.
Updated: 21/09/2006
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Remove the skin and make 23 deep cuts in each chicken piece. Roast the corriander seeds in a hot cast iron skillet. After cooling, grind to powder. Mix all dry ingredients with the lemon juice or
vinegar and make a paste. Put this paste onto chicken pieces and leave them for at least 45 hours to marinate. Better if left in refrigerator over night.
Grill method
Rub each piece of chicken with a few drops of vegetable oil. Grill the chicken using indirect heat over hot coals.
Oven method
Put the chicken pieces (with the paste still on it) onto a broiler tray and cover them with aluminum foil. Put the tray into a medium oven (350 F) for 30 minutes. Then remove tray and pour off any liquid. Baste
t chicken with 2 tablespoons of oil and return to the oven for another 15 minutes until outside of
chicken is crispy.
Updated: 21/09/2006
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Cut the t chicken into 1 inch cubes. Mash cottage cheese and mix it with fresh cream to make a fine paste. Hang the curds in a muslin cloth for about half an hour. Mix all the ingredients together except the oil. Put the chicken pieces into this mixture and let it marinate for 2 hours.
Roast the pieces in a preheated oven (220C) for about 15 minutes. Turn the pieces over and baste with oil. Cook for another 56 minutes or till the
chicken tender.
Serve with lemon slices, mint chutney and onion rings
Updated: 21/09/2006
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Cut the wings off the chickens. Remove the neck bone carefully. Place on a cutting board and quarter them neatly. Remove the skin. (Reserve the wings, neck, and skin for the stockpot.) Prick the
t chicken all over with fork or a thin skewer. Make diagonal slashes, + inch deep, 1 inch apart on the meat. Put it in a large bowl. Add meat tenderizer and lemon juice to the
chicken, and rub them into the slashes and all over for 2 minutes. Cover and marinate for + hour. Put all the ingredients of the marinade into the container of an electric blender or food processor, blend until reduced to a smooth sauce. Pour this marinade over the
chicken pieces and mix, turning and tossing, to coat all the pieces well. Cover and marinate for 4 hours at room temperature, or refrigerate overnight, turning several times.
Chicken should not remain in the marinade for more than 2 days, because the marinade contains a meat tenderizer which, with prolonged
marinating, alters the texture of the chicken meat to very soft and doughy. Take the
chicken from the refrigerator at least 1 hour before cooking to bring it to room temperature. The
chicken is now ready to be either roasted in the oven or broiled over an electric or charcoal grill.
TO ROAST IN THE OVEN:
Start heating the oven to 500550 degrees. Take the chickens out of the marinade. Brush them with the
ghee or vegetable oil, and place them on an extra large shallow roasting pan, preferably on a wire rack. Set the pan in the middle level of the oven, and roast for 25 to 30 minutes, or until the meat is cooked through. There is no need to baste while the
chicken pieces are roasting, because the enclosed environment keeps the chickens from drying excessively.
TO BROIL INDOORS:
Preheat the broiler. Brush the grill with a little oil to prevent the meat's sticking. Place the
chicken pieces, slashed side up, on the grill, and brush the slashed side with
ghee or vegetable oil.
Cook 2 to 3 inches away from the heat for 20 minutes. Turn and cook the other side for another 10 minutes, or until the chicken pieces are cooked through. Brush often with
ghee or vegetable oil during cooking.
TO GRILL OUTDOORS:
Fire the coal well in advance (about 11/2 hours before you are ready to begin cooking), so that a white ash forms over the surface of the coal. This is when the coal is at its hottest. Place the grill at least 5 inches away from the heat, and rub generously with oil. Place the
chicken pieces, slashed side up, over the grill and brush them with ghee or vegetable oil. Let
chicken cook without turning for 10 minutes. Turn, baste the other side, and cook for 10 minutes. Continue to cook, turning and basting the chicken every 10 minutes, until it is done. The cooking time for broiling and grilling usually varies widely. Much depends upon the intensity of the heat and its distance from the
chicken. The point to remember is that the chicken pieces have been marinating in a very strong tenderizing solution for two days and therefore will cook much faster than standard broiled or barbecued
cchicken.
Updated: 21/09/2006
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Take the chicken and make *deep* cuts in it (so that the masalas seep in quickly).
If you are using soy sauce as the base, put some on the chicken pieces and let it seep in the cuts.
Rub in the masalas as a mixture or one at a time.
The idea is to let the masalas seep in the cuts with the soy sauce.
You can leave it for little
while to seep in.
If you are using yogurt you'll get a more authentic taste since the original TC is after all marinated in it. In this case, mix the masalas in the yogurt first and then rub the stuff into the chicken cuts as before.
The yogurt tends to leave considerable amount of water behind.
DON'T THROW THIS AWAY. Let it evaporate in the oven with the chicken. This will
keep the pieces from getting dry if overcooked.
Cook the chicken till it starts turning brown, and the cuts you made start "expanding".
Updated: 21/09/2006
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Gather all ingredients
Cut chicken in to 2 x inch pieces.
Dice 6 oz tomatoes, 6 oz onions & all green peppers into 1" pieces.
Melt butter in a wok (or hotel pan or other thin utensil)
Finely cut 2 oz onions.
Finely dice garlic cloves and make a paste
Add chicken pieces, finely cut onions, cumin seeds, salt &
garlic to butter and mix well
Cover and let the chicken steam at medium heat. Stir occasionally.
Finely chop remaining 2oz tomatoes.
Cut ginger into julienne.
Wash cilantro and separate leaves from stem.
Remove cover. Add red chilies, turmeric powder, green chilies & finely chopped tomatoes.
Mix well and let the chicken cook in this mixture at medium heat until almost all water has evaporated.
Add julienne garlic when half the water has evaporated.
Add diced green peppers, onions & tomatoes and mix.
Turn off heat and add cilantro. Cover.
Keep the cover in place for at least 5 minutes.
****** Makes 9 servings of 5 oz. each
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Get all ingredients together and cut cilantro.
Put water in a utensil and place it on high heat.
Except cilantro, put all the ingredients in water.
Cover the stockpot.
When water comes to boil, turn the heat down and let the mixture simmer.
Strain the soup through cheese cloth.
*chickenClick to find more about chicken pieces can be fried in oil and used in rice*
Put soup in bowls.
Garnish with cilantro leaves.
The ChickenClick to find more about Chicken yakni makes 20 servings of 8 ounces each.
Updated: 21/09/2006
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Take the chicken pieces and marinade in the garlic paste.
Then heat some oil in a wok (known as 'Karaahi') and add red peppers to brown.
Then add the marinated chicken to the wok.
Let the chicken cook on low flame until it becomes slightly tender.
Then add the diced tomatoes mixing them thoroughly with the chicken.
Let this cook also on a low flame for 15 minutes and then serve it by garnishing it with green chilies and coriander.
Serves 67
Updated: 21/09/2006
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Firstly add ginger + garlic paste, salt and water in the chicken and cook till tender. Now heat oil and add
ginger garlic paste and cook a little. Then add the chicken and cook adding
ginger slices, salt, red chilli powder, pepper and green chillies and cook until little brown. Serve hot with corrinder leaves on top.
Updated: 21/09/2006
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deep fry the bringles until they are golden brown and remove all the excess oil mix them with tomatoes in serving dish and puor the dressing over it allow atleast an hour to absorbe all the ingredient.and dont forget to sprinkle salt over it according to taste
Updated: 21/09/2006
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Cut cabbage. mix in mayonnaise and sugar to smooth it out. add the sweetened mayonnaise with
cabbage to fully coat cabbage. Now add walnuts, raisins and chickpeas.
Updated: 21/09/2006
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Boil the beetroots. When cool, peel and dice them into halfinch cubes. Chill them.
Mix orange juice, oil, salt, pepper, mustard powder and orange rind in a bowl and whisk till the mixture is homogeneous. Pour the dressing over the
beetroot pieces and garnish with rings of spring onion.
Updated: 21/09/2006
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Boil eggs in water for twelve minutes. Cool them, peel and place in cold water. Wash the lettuce leaves in running water and keep in chilled water.
Cut eggs into pieces. Tear lettuce leaves with hand and gently mix eggs with them. Make a dressing by mixingt salt, white pepper powder, crushed black peppercorns,
v vinegar, mustard powder and salad oil. Mix this gently with the prepared lettuce and eggs.
Updated: 21/09/2006
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Mix yogurt and curry powder together and stir in the cubes of cooked chicken
Serve on a bed of fresh green salad vegetables.
Updated: 21/09/2006
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Place the lettuce and green salad on a large dinner plate. Prepare the fruits by peeling, coring and slicing. Lay the slices in a circle on top of the salad vegetables and in the centre put the chopped
chicken.
Serve with a dressing made of plain yogurt mixed with t vinegar, g garlic and seasonings.
Updated: 21/09/2006
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Mix chick peas with paneer, pomegranate and all the vegetables.
Prepare a dressing by combining chili powder, chaat masala, salt, lime juice, and oil.
Toss the chick peas mixture with the dressing.
Sprinkle mint and coriander leaves on top.
Updated: 21/09/2006
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1. Shred red cabbage, cut spring onions into slices and dice the pear . 2. Toss cabbage, carrot, green
green onion and pear together in a large bowl. 3. whisk vinegar, fresh cream, mayonnaise mustard,
salt & pepper. 4. Pour the dressing over the salad and toss well to coat. 5. Break the lettuce up into large leaves and use to line a salad bowl. Spoon the vegetable mixture on the top of the leaves. Refrigerate for 1 hour.
Updated: 21/09/2006
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Boil 34 cups of water with 1 tsp of salt and 1 tsp of oil.
Add macaroni to the boiling water.
Cook covered for 810 minutes till soft and well cooked but not mushy.
Strain and wash several times with cold water.
To boil chicken, add 1/4 cup of water in a pressure cooker with 1/4 tsp of
t salt and chicken.
Pressure cook to give 2 whistles.
Drop the pressure by putting water on the lid of the cooker.
Cool and shred the cooked chicken.
Heat oil in a nonstick pan.
Add the chili paste and tomato puree.
Stir for 1/2 minute.
Add the tomato sauce and 3/4 cup of water.
Simmer the sauce on low flame for 12 minutes.
Add salt, sugar, chili powder.
Keeping the flame low add the cream.
Switch off the flame immediately.
Add the cooked macaroni, chicken and parsley.
Stir gently.
Transfer to a bowl and cover and keep in a refrigerator to chill.
Before serving arrange some lettuce leaves on a serving platter.
If salad gets a little dry add a few tablespoons water to get a slightly wet consistency.
Transfer the macaroni salad on the lettuce leaves.
Deseed the capsicum and cut into thin rings.
Half the rings and arrange on the edges.
Serve cold.
Updated: 21/09/2006
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boil potato peeled and made in small pieces. cut tomato, cucumber, onion into small pieces, mix with
potato pieces, add slices of boiled eggs and add salt and pepper to taste. add a little lemon and serve as such or cold.
Updated: 21/09/2006
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Place the mustard, oil, vinegar, basil, salt, garlic, and vegetables in a bowl, mix well, and let marinate for one hour. Cook pasta in water, and set aside to cool. Add to mustard mixture and mix.
This salad seems to taste best when still warm, and when fresh, but it tastes fine days later. The
vinegar flavor becomes stronger with time, and it becomes much drier, so take care if you are making it in advance.
Updated: 21/09/2006
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mix all dressing ingredients in a bowl cut fruits in any shape boil and rinse pasta mix all and serve cold garnish with chopped
almonds
Updated: 21/09/2006
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get a bowl,put the peas in the water for 2 mins, then pour the peas in the bowl, rinse them clearly, add some corriander and chilli to garnish it with some pepper sauce and now ready to be served with chip, masla fish.
Updated: 21/09/2006
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1. boil pasta
2.cut apple and pinapple in small cubes
3.add all the ingedients in a bowl.if u are using sugar than dont add pineapple syrup
4.russian salad is now ready to serve.
Updated: 21/09/2006
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cut tomato, cocumber, salad ke pate ,and onion then put in yougurt add chat masala
salt and imli ki chutney mix them and serves them with food
Updated: 21/09/2006
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cut tomato, cocumber, salad ke pate ,and onion then put in yougurt add chat masala
salt and imli ki chutney mix them and serves them with food
Updated: 21/09/2006
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In a medium sized bowl place grated carrots, cabbage and onion paste.Add mayyonaise ,sugar and water.
Mix well and refridgerate for 10 mins or until desired.
Updated: 21/09/2006
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FIRST OF ALL BOIL WATER THEN JAB BOIL HO JAHAY WATER THEN ADD MACRONEESE WO BOIL HO JAHAY PAK JAHAY THE GOBBI
KATOO AK BARAY PATEELAY MAINSARAY FRUIT APPLES, AMROOD, CHEEKO,BANANASOR MACRONEESE JO AAP NAYY BOIL KIYEE HAY US MAIN
LOO THEN ADD SUGARTHEN MAYOONESEE ORR USSAY BOHOT HULIAHAYNOW TASTE ITUR SALAD IS COMPLETE
Updated: 21/09/2006
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Boil Noodles until Cooked. Add rest ingrien a large salad bowl. After Noodles are cooked rinse them in cold water to cool down. Add mayon Then Add teh Noodles into teh Bowl
Mixture adn Enjoy
Updated: 21/09/2006
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In bowl, combine mango, cucumber, onion, cilantro,
Jalapeno pepper and lime juice.
Add salt and pepper to taste
Salsa is ready to enjoy !.
Updated: 21/09/2006
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First take the onion then peal, cut, and put it in the bowl. Then take the tomato cut it, and put it in the bowl. last put lemon and/or
lime juice on the salad
Updated: 21/09/2006
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Combine all vegetables and eggs together. Toss in mayonnaise and french dressing and mix well. Serve on a bed of lettuce or chopped cabbageClick to find more about cabbage.
Updated: 21/09/2006
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In a large mixing bowl combine black beans, kidney beans, corn , green pepper, and
\ onion. For dressing, in a screwtop jar combine oil, vinegar vinegar , lime juice, sugar, chili powder, cumin,
salt and garlic. Cover and shake well. Pour dressing over the beans mixture. Toss lightly to coat. Cover and chill for 4 to 24 hours, stirring occasionally.To Serve, Line bean salad with salad leafs.
Updated: 21/09/2006
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Put all the ingredients in a jar and shake very well. Add dressing to the salad 5 minutes before serving. Shake very well before use.
Updated: 21/09/2006
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Mix all the dry ingredients in yolks and beat well. Gradually add in oil and continue beating. Add in 1 tsp. of
vinegar at intervals. Beat till all oil has been added and mayonnaise thickens.
Updated: 21/09/2006
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Mix together all ingredients. Cover and refrigerate at least one hour before serving.
Updated: 21/09/2006
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Poultry Recipe Recipes
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Total:
617 | Displaying: 321 - 360 | Pages: << 1 2 3 4 5 6 7 8 9 10 >> |
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