Archive for August, 2007

• Butter chicken

  Date: 2007.08.14 | Category: Indian Recipes | Response: 0

  Ingredients : 500 grams chicken boneless, 1 tablespoon ginger garlic paste, 2 big tomatoes, 1 big onion, 1 teaspoon finely chopped ginger and green chillies, 1 teaspoon cumin powder, 1 teaspoon red chilly powder, 1 teaspoon coriander powder, ½ tablespoon lemon juice, ½ tablespoon yoghurt, 2 tablespoons butter, 1 tablespoon fresh cream, salt and sugar to taste.

  Preparation time : – 45 minutes Serves: – 2

  HOW TO PREPARE : – Cut the chicken into small pieces and make slits on all sides of each piece. Now add the curd, ginger garlic paste, ½ teaspoon coriander powder, ½ teaspoon cumin powder and ½ teaspoon red chilly powder, lemon juice and onion paste. Mix it all up together and let it marinate overnight for best results. Now take a frying pan and put in half the butter and add the chicken with the entire paste and sauté it. Then cover it with a lid and cook for 25 minutes or till the chicken is done. After the water evaporates there will be enough fat given out by the chicken. Fry the chicken in that fat for another five minutes. Remove from flame and set it aside. Now take another pan and put the remaining butter and bring to heat. Then add the red chilly powder, cumin powder, coriander powder and sauté briefly. Then put in the chopped tomatoes, sugar and salt to taste and cook for another five minutes. Then add the chicken, ginger and green chillies. Mix it well and simmer and cook for ten minutes. Garnish with butter flakes, fresh cream and coriander and serve.

• Inji mathi

  Date: 2007.08.13 | Category: Indian Recipes | Response: 0

  Ingredients: – 500 grams mathi, ½ cup tamarind juice, ½ cup grated coconut, 1 ½ teaspoons red chilly powder, 100 grams ginger, ½ teaspoon turmeric, few curry leaves, 2 tablespoons oil and salt to taste.

  Preparation time : – 25 minutes     Serves : – 2

  

  HOW TO PREPARE: – Wash and clean the fish and cut it into pieces of your desire size. Finely chop the ginger. Now take a mud pot and put in the tamarind juice, ginger, red chilly powder, turmeric powder, curry leaves and salt to taste. Mix all the ingredients well and then cook for five to ten minutes. Cook till the water thickens and becomes half. Now add the mathi and cook till the fish is half done. Put in the grated coconut. Now mix the coconut well so that it blends into the gravy but be careful and don’t break the fish. Cook till the water evaporates completely and only thick gravy is left. Turn of the flame and then pour oil on top. Garnish with a little bit coriander and serve.

• Jeera chicken

  Date: 2007.08.11 | Category: Indian Recipes | Response: 0

  Ingredients : – 500 grams chicken, 2 green chillies, 1 medium onion, 1 teaspoon grated garlic, 4 teaspoons grated ginger, ½ teaspoon garam masala(hot spice mix), ½ tablespoon cumin seeds, ½ teaspoon cumin powder, ½ tablespoon lemon juice, ½ cup hot water, 2 tablespoons oil, salt and freshly ground pepper to taste.

  Preparation time : – 25 minutes     Serves : – 2

  HOW TO PREPARE : РGrate the onion and finely chop the green chillies and set it aside. Now take a frying pan and pour in the oil. When the oil is really hot add the cumin seeds and let them crackle. When its golden brown add the green chillies and grated onion. Saut̩ for a while till the onion turns golden brown and the raw smell leaves. Put the chicken pieces in and saut̩ till the chicken becomes a light brown. Now add the cumin powder, pepper, lemon juice, garam masala, ginger, garlic and salt to taste. Pour in the hot water and mix it all up. Ensure all the spices have blended well. Now cover, simmer and cook for 15 minutes or till the chicken is done. The gravy must be thick and the chicken must be soft. Remove from flame and garnish with cumin powder. Keep it covered till you are ready to serve to trap the aroma within.