ANDA CHANA
INGREDIENTS...
• Chickpeas ( gorbanzo beans) ½ kg soaked overnight , and boiled till tender
• Oil ½ cup
• Onion 1 medium sliced thinly
• Tomatoes 3 to 5 sliced thinly
• Curd 1 cup whisked
• White cumin 1 tbsp
• Red chilli powder 1 tsp
• Black pepper powder ½ tsp
• Turmeric ½ tsp
• Coriander powder ½ tsp
• Garam masala 1 tsp
• Chaat masala 2 tsp
• Chicken stock 2 cups
• Boiled eggs 4
METHOD
Soak chickpeas overnight , boil them till done. Take a handful of boiled chickpeas and blend them in a blender.
In a pan heat oil add sliced onion when browned , add cumin and add tomatoes cook till tender , now add spices , bhuno , add curd , and cook till oil seperates, add chickpeas , chicken stock 2 cups , cook till it thickens.
Dish out , cut boiled eggs in quarters and add to the channa.
**please note that if you add salt when boiling chichpeas they don't go soft in the middle. A cinnamon stick when boiling chickpeas helps stomach digest chickpeas.
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Egg With Chickpeas
Ingredients:
Chickpeas: 1/2 Kg
Oil: 1/2 Cup... See More
Onion sliced: 1
Tomato: 3-5
Yogurt: 1 cup
White cumin: 1 tblsp
Red chilli Powder: 1/2 tsp
Turmeric: 1/2 tsp
Corriander Powder: 1/2 tsp
Garam masala: 1 tsp
Chat masala: 1 tsp
Salt: 1 tsp
Chicken stock: 2 cups
Boiled eggs: 4
Recipe:
1. Soak chickpeas overnight with water and boil with bit salt.
2. Take a handfull of boiled chickpeas and blend them in a blender.
3. Heat up oil in a pan and fry onion till gloden brown.
4. Add white cumin and tomatoes in the cooking pan. Cook till tomatoes in the cooking pan. Cook till tomatoes are tender.
5. Add blackpepper powder, redchilli powder, turmeric, salt, corriander powder, garam masala, chat masala, chicken stock, green chillies
6. Add yogurt and cook for sometime
7. Add blended chickpeas as well as boiled chickpeas in the cooking pan , blend and mix with spoon
8. Add 1 cup water and cook till it turns out in gravy.
9. Garnish with boiled sliced agg and serve.
Wednesday, 19 December 2012
Batter fried chicken nuggets by shireen
note Here is a recipe for battered chicken nuggets. Fry nuggets until batter has set in oil, then Derain on paper towl and allow to cool. Place in plastic bag and freeze. When ready to fry, either take biggest from freezer 3-4 hours prior to using and defrost in fridge and fry on medium high heat or fry on medium heat till nuggets are golden.
Batter fried chicken nuggets
Marinate:
2 cups Boneless chicken (cubed)...
1/2 tsp Salt
1/2 tsp Black pepper
1/4 cup Milk
1 Tbsp Lemon juice
Oil as needed for frying
For Batter:
3 Tbsp Plain flour
3 Tbsp Corn flour
1 tsp Baking powder
1/2 cup Water
1/2 tsp Salt
1/2 tsp Black pepper
Marinate chicken cubes with salt,black pepper,eggs,milk and lemon juice for 10 minutes.
For the batter mix plain flour, corn flour, baking powder, black pepper and salt to make a thick paste with the help of water.
Now heat oil, dip chicken pieces in batter and fry till crispy golden brown.
Serve hot with ketchup and french fries.
Saag Gosht by shireen
Saag Gosht
1/2 kg mutton pieces (or 1 kg chicken cut into 16 pieces.
2 large onions - sliced
2 tsp Ginger/garlic paste
1 tsp heaped red chilli powder... See More
1/4 cup water
1 tsp heaped corriander powder
1/4 tsp tumeric
2 tomatoes - sliced thin
1 tsp salt - heaped
1/4 cup water (extra)
1/2 cup yogurt beaten
1/2 kg spinach*finely shredded
4 bunches fresh fenugreek**
1/2 cup milk
Place pan on heat, add oil and sliced onions. Allow onions to become golden brown, then add Ginger/garlic past2 and stir well.
Add spices, 1/4 cup of water, salt and stir well. Add another 1/4 cup of water. Stir, and then add meat. Cook on medium heat till oil comes to the top - stirring every now and then. Once oil is to the top, add beaten yogurt, and stir well. Cook till oil come back to top of gravy again. Add fenugreek** andspinach. Stir well, cover and cook in medium/low heat until spinach is tender. Once well cooked, Add Kasoori methi** if fresh not added. Add milk and chillies stir well and cook for 5 minutes on low heat and then turn off heat.
Serve with tandooriparatha.
Enjoy
1/2 kg mutton pieces (or 1 kg chicken cut into 16 pieces.
2 large onions - sliced
2 tsp Ginger/garlic paste
1 tsp heaped red chilli powder... See More
1/4 cup water
1 tsp heaped corriander powder
1/4 tsp tumeric
2 tomatoes - sliced thin
1 tsp salt - heaped
1/4 cup water (extra)
1/2 cup yogurt beaten
1/2 kg spinach*finely shredded
4 bunches fresh fenugreek**
1/2 cup milk
Place pan on heat, add oil and sliced onions. Allow onions to become golden brown, then add Ginger/garlic past2 and stir well.
Add spices, 1/4 cup of water, salt and stir well. Add another 1/4 cup of water. Stir, and then add meat. Cook on medium heat till oil comes to the top - stirring every now and then. Once oil is to the top, add beaten yogurt, and stir well. Cook till oil come back to top of gravy again. Add fenugreek** andspinach. Stir well, cover and cook in medium/low heat until spinach is tender. Once well cooked, Add Kasoori methi** if fresh not added. Add milk and chillies stir well and cook for 5 minutes on low heat and then turn off heat.
Serve with tandooriparatha.
Enjoy
Chicken Shashlik by shireen
Chicken Shashlik
Ingredients:
1/2 kg Chicken (boneless) cut in medium size cubes
1 tsp Ginger garlic paste
1/2 tsp Chili powder ...
1/2 tsp Salt
1/2 tsp Black pepper powder
2 Tbsp Ketchup
2 Tbsp Worcestershire sauce
1 Tbdp Oil
2 onion - cut in 4 and seperated
2 Capsicum - cut in large squares
2 Tomato - cut in 8
Ingredients for Barbeque sauce:
4 Tbsp Tomato paste
4 Tbsp Ketchup
4 Tbsp Vinegar
1 tsp Garlic paste
1 tsp Salt
1 tsp Sugar
1/2 tsp Chili powder
2 Tbsp oil
Mix BBQ sauce ingredients together in a bowl - mix well and set aside.
Marinate chicken with spices, sauces, oil, Ginger/garlic paste and vegetables. Leave for 1 hour in fridge. Set aside
If using bamboo skewers, soak bamboo skewers in water while chicken marinates.
After 1 hour place chicken on skewers alternating with vegetables
Heat 1 tbsp oil in frying pan and Fryskewers on low flame for 8 to 10 minutes
Serve shashlik on bed of rice topped with prepared Barbeque sauce.
Enjoy
Ingredients:
1/2 kg Chicken (boneless) cut in medium size cubes
1 tsp Ginger garlic paste
1/2 tsp Chili powder ...
1/2 tsp Salt
1/2 tsp Black pepper powder
2 Tbsp Ketchup
2 Tbsp Worcestershire sauce
1 Tbdp Oil
2 onion - cut in 4 and seperated
2 Capsicum - cut in large squares
2 Tomato - cut in 8
Ingredients for Barbeque sauce:
4 Tbsp Tomato paste
4 Tbsp Ketchup
4 Tbsp Vinegar
1 tsp Garlic paste
1 tsp Salt
1 tsp Sugar
1/2 tsp Chili powder
2 Tbsp oil
Mix BBQ sauce ingredients together in a bowl - mix well and set aside.
Marinate chicken with spices, sauces, oil, Ginger/garlic paste and vegetables. Leave for 1 hour in fridge. Set aside
If using bamboo skewers, soak bamboo skewers in water while chicken marinates.
After 1 hour place chicken on skewers alternating with vegetables
Heat 1 tbsp oil in frying pan and Fryskewers on low flame for 8 to 10 minutes
Serve shashlik on bed of rice topped with prepared Barbeque sauce.
Enjoy
Masala Fried Rice by shireen
Masala Fried Rice
4 cups boiled rice
4 Tbsp green onion leaves - sliced
3 Tbsp carrot - finely sliced
1/2 tsp salt...
1/2 tsp black pepper
2 Tbsp soya sauce
4 Tbsp oil
1/2 tsp chilli powder
1/2 tsp tumeric powder
1 egg
1 pack Shan Chinese Egg Fried Rice mix
Heat oil, break egg into pan - and let it set before moving, to make egg into small pieces. Add chilli, tumeric, pepper, salt, soya sauce, and Shan mix. Add rice and carrot. Stir well, cook2 mins, turn off heat, add green onion, stir well and either serve hot or cold as rice salad.
Enjoy.
4 cups boiled rice
4 Tbsp green onion leaves - sliced
3 Tbsp carrot - finely sliced
1/2 tsp salt...
1/2 tsp black pepper
2 Tbsp soya sauce
4 Tbsp oil
1/2 tsp chilli powder
1/2 tsp tumeric powder
1 egg
1 pack Shan Chinese Egg Fried Rice mix
Heat oil, break egg into pan - and let it set before moving, to make egg into small pieces. Add chilli, tumeric, pepper, salt, soya sauce, and Shan mix. Add rice and carrot. Stir well, cook2 mins, turn off heat, add green onion, stir well and either serve hot or cold as rice salad.
Enjoy.
Sadi Dehli Biriyani byshireen
Sadi Dehli Biriyani
1 cup oil
2 medium onions - thinly sliced
1 kg chicken - cut into pieces
1-1/2 cup yogurt beaten...
Pinch orange colour
750 gms boiled rice* - cooked 3/4
1 Tbsp garlic paste
1 Tbsp Ginger - cut into thin strips
2 tsp salt
1/4 tsp sugar
1/2 tsp Kewra water
4 Tbsp malai from milk (use cream if malai not available) + pinch of orange colour
2 Tbsp oil - extra
Whole garam masala
12 whole black pepper corns
8 cloves
6 green cardamom
2 black cardamom
1 tsp black cumin seeds
Add oil in pan, fry onions until clear. Add chicken, Ginger, garlic and salt.
Add yogurt that has been mixed with a pinch of orange colour. Stir well and add the whole garam masala spices. Stir well, cover and cook on medium heat until chicken is cooked.
Set aside
In seperate pan, add half boiled rice, then chicken mix and then rest of the rice. Mix malai (or cream) with a pinch of colour that has mixed with a tablespoon of water, kewra water, saffron and sugar. Layer over rice. Add 2 Tbsp of oil ontop of malai then the browned onion. Put on dum.**Cook on high for 5 mins then put ontop of thava and cook for 15mins on low heat.
*Boiled rice.
Soak rice for 20mins. Boil water, once water has boiled add rice, 1 Tbsp vinegar, 1 Tbsp salt and cook till it's 3/4 done - not fully cooked and soft.
**potatoes can be added. Deep fry potato pieces and set aside. Put them with chicken before final layer of rice and continue as above.
Enjoy.
1 cup oil
2 medium onions - thinly sliced
1 kg chicken - cut into pieces
1-1/2 cup yogurt beaten...
Pinch orange colour
750 gms boiled rice* - cooked 3/4
1 Tbsp garlic paste
1 Tbsp Ginger - cut into thin strips
2 tsp salt
1/4 tsp sugar
1/2 tsp Kewra water
4 Tbsp malai from milk (use cream if malai not available) + pinch of orange colour
2 Tbsp oil - extra
Whole garam masala
12 whole black pepper corns
8 cloves
6 green cardamom
2 black cardamom
1 tsp black cumin seeds
Add oil in pan, fry onions until clear. Add chicken, Ginger, garlic and salt.
Add yogurt that has been mixed with a pinch of orange colour. Stir well and add the whole garam masala spices. Stir well, cover and cook on medium heat until chicken is cooked.
Set aside
In seperate pan, add half boiled rice, then chicken mix and then rest of the rice. Mix malai (or cream) with a pinch of colour that has mixed with a tablespoon of water, kewra water, saffron and sugar. Layer over rice. Add 2 Tbsp of oil ontop of malai then the browned onion. Put on dum.**Cook on high for 5 mins then put ontop of thava and cook for 15mins on low heat.
*Boiled rice.
Soak rice for 20mins. Boil water, once water has boiled add rice, 1 Tbsp vinegar, 1 Tbsp salt and cook till it's 3/4 done - not fully cooked and soft.
**potatoes can be added. Deep fry potato pieces and set aside. Put them with chicken before final layer of rice and continue as above.
Enjoy.
Chicken Haleem by shireen
Chicken Haleem
Dhalmix
1/2kggehun wheat soak overnight , wash cook with 12 cups water boil until soft. Set aside.
200 gms channa dhal
1/4 cup masoor dhal
1/4 cup argur ki dhal (also known as tuvar dhal)
1/4 cup moong dhal
1/4 cup marsh dhal
1/4 cup rice
Chicken mix
1 kg boneless chicken - 1/2 kg breast, 1/2 kg thigh - cut into large cubes
2 Tbsp salt
1 cup oil
2 Tbsp heaped Ginger/garlic paste
1/2 cup browned onion
1-1/2 cup yogurt - beaten
3 Tbsp red chilli powder
1 Tbsp Tumeric
1 Tbsp corriander powder
1 Tbsp Shan Zafrani Garam Masala
For bakhar
1/2 cup oil
1/2 large onion - sliced
In a pan place all Dhals, rice and water to cover, and boil on medium heat till all are soft. Once soft, blend mix until rough paste is made. Add the cooked wheat and blend till smooth.
In a seperate pan, heat oil, add Ginger/garlic paste, cook for 2 minutes, add red chilli, 1/4 cup
water, tumeric, corriander and salt. Stir well and allow mix to cook for 2 minutes. Then add browned onions* and yogurt. Mix well, add chicken and cook until the chicken is well cooked. Remove from heat, Blend this mixture so that mix is mashed. Add garam masala.
Add chicken mix into dhal and wheat mixture and return to heat and continue to cook on medium heat for 15 minutes for flavours to combine. Do stir regularly to avoid it sticking.
In a seperate small pan heat 1/2 cup oil, and add onion cook till onions are golden. Pour over haleem and garnish the chopped green corriander, sluced green chillies and julienne sliced ginger.
Serve with fresh hot naan, and extra corriander, Ginger julienned, green chilli and lemon wedges.
Enjoy
servings 15.
Dhalmix
1/2kggehun wheat soak overnight , wash cook with 12 cups water boil until soft. Set aside.
200 gms channa dhal
1/4 cup masoor dhal
1/4 cup argur ki dhal (also known as tuvar dhal)
1/4 cup moong dhal
1/4 cup marsh dhal
1/4 cup rice
Chicken mix
1 kg boneless chicken - 1/2 kg breast, 1/2 kg thigh - cut into large cubes
2 Tbsp salt
1 cup oil
2 Tbsp heaped Ginger/garlic paste
1/2 cup browned onion
1-1/2 cup yogurt - beaten
3 Tbsp red chilli powder
1 Tbsp Tumeric
1 Tbsp corriander powder
1 Tbsp Shan Zafrani Garam Masala
For bakhar
1/2 cup oil
1/2 large onion - sliced
In a pan place all Dhals, rice and water to cover, and boil on medium heat till all are soft. Once soft, blend mix until rough paste is made. Add the cooked wheat and blend till smooth.
In a seperate pan, heat oil, add Ginger/garlic paste, cook for 2 minutes, add red chilli, 1/4 cup
water, tumeric, corriander and salt. Stir well and allow mix to cook for 2 minutes. Then add browned onions* and yogurt. Mix well, add chicken and cook until the chicken is well cooked. Remove from heat, Blend this mixture so that mix is mashed. Add garam masala.
Add chicken mix into dhal and wheat mixture and return to heat and continue to cook on medium heat for 15 minutes for flavours to combine. Do stir regularly to avoid it sticking.
In a seperate small pan heat 1/2 cup oil, and add onion cook till onions are golden. Pour over haleem and garnish the chopped green corriander, sluced green chillies and julienne sliced ginger.
Serve with fresh hot naan, and extra corriander, Ginger julienned, green chilli and lemon wedges.
Enjoy
servings 15.
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