DHANIA CHICKEN
Ingredients:
Chicken 1 kg made into karhai pieces.
Ginger garlic paste 1 tbsp
All spice powder / garam masala ¾ tsp
Tomato paste 4 tbsp
Coriander powder 1 tbsp, heaped
Chilly powder 1 ½ tsp
Salt 1 ½ tsp
Ketchup 2 tbsp
Coriander leaves ½ cup, Chopped
Green chilies 2, chopped
Olive oil 2 tbsp
Method:
1. In a pan, add oil, add tomato paste & all the ingredients, except, coriander leaves.
2. Add chicken & cook for 5 minutes.
3. Add 1 cup water, cover pan & cook for 15 minutes, till chicken tender.
4. Serve hot sprinkled with chopped coriander leaves ½ cup & green chilies.
Friday, 21 December 2012
SAVOUR BITES
SAVOUR BITES
butter 125gm
rice flour 1 cup
maida 1 cup
cheddar cheese or cottage cheese 1 cup
salt 1/4 tsp
tobassco sauce 1/2 tsp
pre-heated oven at 180 dgree,
Mix all the ingredients by hand or with machine and thenmake a small balls and arrange in a greesed baking dish, and bake in pre-heated oven for 15 min.
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SAVOUR BITES
Ingredients:
Butter 125gm (5 ounces)
1 cup rice flour
1 cup sifted maida/flour
1 cup chedder or cottage cheese
1/4 tsp salt
1/2 tsp tobasco/hot sauce
Method:
1. Mix these ingredients well in a mixer or can kneed with hands (without water)
2. Once it becomes like a dough, make balls and put them on a greased oven tray.
3. Bake in a preheated over at 180 degrees C for 15 min.
butter 125gm
rice flour 1 cup
maida 1 cup
cheddar cheese or cottage cheese 1 cup
salt 1/4 tsp
tobassco sauce 1/2 tsp
pre-heated oven at 180 dgree,
Mix all the ingredients by hand or with machine and thenmake a small balls and arrange in a greesed baking dish, and bake in pre-heated oven for 15 min.
//////////////////////////////////////////////
SAVOUR BITES
Ingredients:
Butter 125gm (5 ounces)
1 cup rice flour
1 cup sifted maida/flour
1 cup chedder or cottage cheese
1/4 tsp salt
1/2 tsp tobasco/hot sauce
Method:
1. Mix these ingredients well in a mixer or can kneed with hands (without water)
2. Once it becomes like a dough, make balls and put them on a greased oven tray.
3. Bake in a preheated over at 180 degrees C for 15 min.
THAI SOUP
THAI SOUP
INGREDIENTS
• Chicken breast 1 thinly sliced and marinate with salt , ajinomoto , white pepper ½ tsp each, soya sauce 1 tsp and cornflour 1 tbsp
• Chicken stock 8 cups
• Ginger jullienes 1 tbsp heaped
• Green chillies whole 4
• White pepper ½ tso
• Coriander leaves green 1 tbsp
• Salt 1 tsp
• Lemon juice ¼ cup
• Tobacco sauce 2 tbsp
• Sugar 1 tbsp
• Oil 2 tbsp
• Rice boiled and deep fried till crisp
METHOD
Heat oil and add sliced ginger , fry for a minute , add in stock and boil when boiling add marinated chicken , add lemon juice , tobacco ,cook for 5 mins till chicken is tender .
Just before serving add fried rice and coriander leaves
note aunty made a vegetarian version and therefore , did not use chicken but carrot 1 sliced and mushrooms 1/2 cup, keep the same recipe omit chicken and add vegs. and it was a low cal so she did not deep fry the rice instead she baked them and she also said that if u cant do that , use murmure or puffed rice, rice krispies one handul per bowl before servng
BASIC chicken STOCK
INGREDIENTS:
bones of 1 chicken
1 carrot divide in 2 peices
1 green onion whole leaf plus bulb
1 ince peice of ginger
cook with 16 cups of water till 8 to 10 remain behinde strain it and use
INGREDIENTS
• Chicken breast 1 thinly sliced and marinate with salt , ajinomoto , white pepper ½ tsp each, soya sauce 1 tsp and cornflour 1 tbsp
• Chicken stock 8 cups
• Ginger jullienes 1 tbsp heaped
• Green chillies whole 4
• White pepper ½ tso
• Coriander leaves green 1 tbsp
• Salt 1 tsp
• Lemon juice ¼ cup
• Tobacco sauce 2 tbsp
• Sugar 1 tbsp
• Oil 2 tbsp
• Rice boiled and deep fried till crisp
METHOD
Heat oil and add sliced ginger , fry for a minute , add in stock and boil when boiling add marinated chicken , add lemon juice , tobacco ,cook for 5 mins till chicken is tender .
Just before serving add fried rice and coriander leaves
note aunty made a vegetarian version and therefore , did not use chicken but carrot 1 sliced and mushrooms 1/2 cup, keep the same recipe omit chicken and add vegs. and it was a low cal so she did not deep fry the rice instead she baked them and she also said that if u cant do that , use murmure or puffed rice, rice krispies one handul per bowl before servng
BASIC chicken STOCK
INGREDIENTS:
bones of 1 chicken
1 carrot divide in 2 peices
1 green onion whole leaf plus bulb
1 ince peice of ginger
cook with 16 cups of water till 8 to 10 remain behinde strain it and use
CHICKEN CHEESE BALLS
CHICKEN CHEESE BALLS
INGREDIENTS
• Potatoes boiled and mashed ½ kg
• Chicken breast boiled and shredded 4
• Green coriander leaves 2 tbsp
• Green chillies thinly sliced 2 tbsp
• Cornflour 2 tbsp heaped
• Egg 1 + 1
• Salt 1 tsp
• Black pepper ½ tsp
• Bread crumbs fresh
• OPTIONAL if u like more spicy ones u can add ½ tsp of either red chilli powder or chaat masala , aunty did not use either.
• Cheddar cheese cubes
METHOD
Mix well potatoes and chicken with all the ingredients , add egg carefully u may not need entire egg. Add half mix and if u need add remaining half.
Make flat round patty on your palm place a cheese cube on it and roll it to make a ball around it.
Beat an egg and dip in it then roll in fresh breadcrumbs , deep fry for 2 to 3 mins not more on high heat otherwise they will break.
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Chicken Cheese Balls
Ingredients:
Chicken breast 4 (boiled & shredded)
Potatoes ½ kg (boiled & mashed)
Cheddar cheese 8 ounce
Corn flour 2 tbsp
Salt ½ tsp
Black pepper ¾ tsp
Bread crumbs as required
Eggs 2 (well beaten)
Coriander leaves 2 tbsp (chopped)
Green chilies 1 tsp (chopped)
Cooking oil for deep fry
Method:
Mix together boiled potatoes with boiled shredded chicken, corn flour, salt and pepper, also mix in 1 beaten egg with chopped coriander leaves and green chilies.
Make into balls fill each ball with a cube of cheddar cheese dip in beaten egg, roll in crumbs and deep fry.
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INGREDIENTS
• Potatoes boiled and mashed ½ kg
• Chicken breast boiled and shredded 4
• Green coriander leaves 2 tbsp
• Green chillies thinly sliced 2 tbsp
• Cornflour 2 tbsp heaped
• Egg 1 + 1
• Salt 1 tsp
• Black pepper ½ tsp
• Bread crumbs fresh
• OPTIONAL if u like more spicy ones u can add ½ tsp of either red chilli powder or chaat masala , aunty did not use either.
• Cheddar cheese cubes
METHOD
Mix well potatoes and chicken with all the ingredients , add egg carefully u may not need entire egg. Add half mix and if u need add remaining half.
Make flat round patty on your palm place a cheese cube on it and roll it to make a ball around it.
Beat an egg and dip in it then roll in fresh breadcrumbs , deep fry for 2 to 3 mins not more on high heat otherwise they will break.
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Chicken Cheese Balls
Ingredients:
Chicken breast 4 (boiled & shredded)
Potatoes ½ kg (boiled & mashed)
Cheddar cheese 8 ounce
Corn flour 2 tbsp
Salt ½ tsp
Black pepper ¾ tsp
Bread crumbs as required
Eggs 2 (well beaten)
Coriander leaves 2 tbsp (chopped)
Green chilies 1 tsp (chopped)
Cooking oil for deep fry
Method:
Mix together boiled potatoes with boiled shredded chicken, corn flour, salt and pepper, also mix in 1 beaten egg with chopped coriander leaves and green chilies.
Make into balls fill each ball with a cube of cheddar cheese dip in beaten egg, roll in crumbs and deep fry.
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recipe of landi kotal biryani
recipe of landi kotal biryani
Ingredients:
Chicken 1 kg (16 pieces)
Chick peas 2 cups (boiled)
Spring onion ½ cup (chopped)... See More
Onion 1 (chopped)
Pomegranate seeds 1 tbsp
Green chilies 10
Mint leaves ¼ bunch
Coriander leaves ½ bunch
Tomato 3 (chopped)
Ginger garlic paste 2 tbsp
Coriander seed 1 tbsp (crushed)
Cumin seeds 1 tbsp (crushed)
Red pepper 1 tbsp (crushed)
Salt ½ tsp
Oil ½ cup
Rice ½ kg (boiled)
Method:
Heat oil, add onions fry till light golden, add ginger garlic paste, crushed red pepper, salt, coriansder and cumin crushed add ¼ cup water and fry well. add chicken fry , add ½ cup water cover and cook til chicken tender .
Open lid and add to chicken, coriander, mint, green chilies, spring onions, tomato and remove.
Boil rice with 2 tbsp salt and whole spices till ¾ done. Drain and keep aside in a pan add ½ rice, top with cooked chicken, chick peas again top with rice put on steam for 15 minutes
Ingredients:
Chicken 1 kg (16 pieces)
Chick peas 2 cups (boiled)
Spring onion ½ cup (chopped)... See More
Onion 1 (chopped)
Pomegranate seeds 1 tbsp
Green chilies 10
Mint leaves ¼ bunch
Coriander leaves ½ bunch
Tomato 3 (chopped)
Ginger garlic paste 2 tbsp
Coriander seed 1 tbsp (crushed)
Cumin seeds 1 tbsp (crushed)
Red pepper 1 tbsp (crushed)
Salt ½ tsp
Oil ½ cup
Rice ½ kg (boiled)
Method:
Heat oil, add onions fry till light golden, add ginger garlic paste, crushed red pepper, salt, coriansder and cumin crushed add ¼ cup water and fry well. add chicken fry , add ½ cup water cover and cook til chicken tender .
Open lid and add to chicken, coriander, mint, green chilies, spring onions, tomato and remove.
Boil rice with 2 tbsp salt and whole spices till ¾ done. Drain and keep aside in a pan add ½ rice, top with cooked chicken, chick peas again top with rice put on steam for 15 minutes
Qorma Achari
Qorma Achari
Ingredients:
Mutton ½ kg
Turmeric ¼ tsp
Salt 1 tsp
Water 3 cups
Brown onion ½ cup
Chili powder ½ tsp
Lemon juice 1 tbsp
Ginger garlic paste 1 tbsp
Whole red chilies 6
Mustard seed ½ tsp
Cumin seeds ½ tsp
Onion seed ½ tsp
Cloves 4
Jiggery 2 tbsp
Yogurt ½ cup
Method:
1. In a large skillet boil together the mutton, water, turmeric and salt , till the meat becomes tender and 1 cup of stock is left.
2. In another pan heat oil and add whole red chilies, mustard seeds, cloves, cumin seeds, onion seeds. Sauté for 1 minute.
3. Now add the boiled meat into the pan with the chili powder, ginger garlic paste and jiggery. Fry well . Then add the stock, lemon juice and cook for 5 minutes.
4. Then add the yogurt and fry very well till the oil forms a separate layer on top.
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Ingredients:
Mutton ½ kg
Turmeric ¼ tsp
Salt 1 tsp
Water 3 cups
Brown onion ½ cup
Chili powder ½ tsp
Lemon juice 1 tbsp
Ginger garlic paste 1 tbsp
Whole red chilies 6
Mustard seed ½ tsp
Cumin seeds ½ tsp
Onion seed ½ tsp
Cloves 4
Jiggery 2 tbsp
Yogurt ½ cup
Method:
1. In a large skillet boil together the mutton, water, turmeric and salt , till the meat becomes tender and 1 cup of stock is left.
2. In another pan heat oil and add whole red chilies, mustard seeds, cloves, cumin seeds, onion seeds. Sauté for 1 minute.
3. Now add the boiled meat into the pan with the chili powder, ginger garlic paste and jiggery. Fry well . Then add the stock, lemon juice and cook for 5 minutes.
4. Then add the yogurt and fry very well till the oil forms a separate layer on top.
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Chicken Corn Pasta Recipe by Dr. Afsheen
Chicken Corn Pasta Recipe by Dr. Afsheen
Ingredients:
Chicken Marinade:
Chicken Boneless,thin strips 4 breast fillet
Salt 1 tsp level
White Pepper ½ tsp
Chinese Salt 1 tsp
Chilli Sauce 1 tbsp
Oregano 1 tsp
Egg 1 beaten
Corn flour 2 tbsp
Sweet Corn 1 Can
Capsicum (Julliens) 2
Garlic chopped 3 cloves
Mushrooms sliced 4 to 5
Oil 1/4th cup.
White Sauce:-
Butter 2 tbsp
Flour 3 tbsp
Chicken Stock 1 ½ Cup
Milk 1 ½ cup
Mustard Paste 1 tsp
Salt To Taste
White Pepper ¼ tsp
Cheddar Cheese 2 slices or 2 tbsp
Pasta
Cavatappi pasta (spiral macaroni) 3 cups,250 gms...before boiling
Mozzarella Cheese (Grated) 200 gm 0r 1 cup heaped
Parmesan Cheese 2 tbsp
Oregano 1 tsp
Chilli Garlic Sauce ½ to 1 cup
Butter 1 tbsp
Procedure:
1. Marinate chicken, cut in strips with salt, white pepper, chinese salt, chilli sauce, oregano, egg and corn flour,leave for 15 min.
2. Saute garlic in oil
3. Pan fry chicken for 5 minutes,
4. add sweet corn, capsicum and keep aside
5. boil pasta with 1 tsp salt strain and keep aside,boil for about 6 to 8 min only.
6. For white sauce, heat butter, add flour, stock, milk, mustard, salt, white pepper, cheddar cheese as per the qty mentioned above,whisk till thick
Assemble:
1. Grease oven proof dish, layer with all the pasta, then all mozzarella cheese, then chicken, then chilli garlic sauce. Finally pour all the white sauce.
2. Sprinkle Parmesan cheese, oregano,dot with chilli garlic sauce and butter
3. Bake in Pre-heated oven for 25 minutes.at 180 degrees. till white sauce is seen boiling on the edges
4. serve with garlic bread :)
note for pasta chicken took 4 breast fillets which is slightly less than half a kg. half kg chicken packet usually has 5 fillets
Ingredients:
Chicken Marinade:
Chicken Boneless,thin strips 4 breast fillet
Salt 1 tsp level
White Pepper ½ tsp
Chinese Salt 1 tsp
Chilli Sauce 1 tbsp
Oregano 1 tsp
Egg 1 beaten
Corn flour 2 tbsp
Sweet Corn 1 Can
Capsicum (Julliens) 2
Garlic chopped 3 cloves
Mushrooms sliced 4 to 5
Oil 1/4th cup.
White Sauce:-
Butter 2 tbsp
Flour 3 tbsp
Chicken Stock 1 ½ Cup
Milk 1 ½ cup
Mustard Paste 1 tsp
Salt To Taste
White Pepper ¼ tsp
Cheddar Cheese 2 slices or 2 tbsp
Pasta
Cavatappi pasta (spiral macaroni) 3 cups,250 gms...before boiling
Mozzarella Cheese (Grated) 200 gm 0r 1 cup heaped
Parmesan Cheese 2 tbsp
Oregano 1 tsp
Chilli Garlic Sauce ½ to 1 cup
Butter 1 tbsp
Procedure:
1. Marinate chicken, cut in strips with salt, white pepper, chinese salt, chilli sauce, oregano, egg and corn flour,leave for 15 min.
2. Saute garlic in oil
3. Pan fry chicken for 5 minutes,
4. add sweet corn, capsicum and keep aside
5. boil pasta with 1 tsp salt strain and keep aside,boil for about 6 to 8 min only.
6. For white sauce, heat butter, add flour, stock, milk, mustard, salt, white pepper, cheddar cheese as per the qty mentioned above,whisk till thick
Assemble:
1. Grease oven proof dish, layer with all the pasta, then all mozzarella cheese, then chicken, then chilli garlic sauce. Finally pour all the white sauce.
2. Sprinkle Parmesan cheese, oregano,dot with chilli garlic sauce and butter
3. Bake in Pre-heated oven for 25 minutes.at 180 degrees. till white sauce is seen boiling on the edges
4. serve with garlic bread :)
note for pasta chicken took 4 breast fillets which is slightly less than half a kg. half kg chicken packet usually has 5 fillets
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