Posted by olivia lewis on 12:41 AM
Posted by olivia lewis on 6:31 AM
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Posted by olivia lewis on 5:20 AM
Ingredients : | |||
Surmai fish | * | 6-8 thickish slices | |
Lemons, | * | 3 juice extracted | |
Chilly powder | * | 1 1/2 tsp | |
Oil as required salt to taste | * | ||
Ginger | * | 25 grm | |
Cloves | * | 8 pcs | |
Black cardamoms | * | 20 grm | |
Cinnamon | * | 20 grm | |
Cumin seeds | * | 15 grm | |
Ani seeds | * | 25 grm | |
Peppercorns | * | 8 corns |
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Posted by olivia lewis on 6:36 AM
Ingredients : | |||
Chicken breasts | : | 4 whole | |
Cornflour | : | ½ cup | |
Water | : | ¼ cup | |
Egg yolks | : | 4 egg | |
Spring onion, chopped | : | 6 spring | |
Oil for deep-frying | |||
For the lemon sauce : | |||
Chicken stock cubes | : | 2 cubes | |
Honey | : | 2 tbsp | |
Brown sugar | : | 2½ tbsp | |
Grated fresh ginger | : | 1 tbsp | |
Water | : | 1¾ cups | |
Cornflour | : | 2 tbsp | |
Lemon juice | : | ½ cup |
Posted by olivia lewis on 11:41 PM
Ingredients : | ||||
Chicken,cut into small pieces | * | 1 whole | ||
Oil | * | 4 tbsp | ||
Onions, sliced | * | 1/2 cup | ||
Tomatoes, peeled and sliced | * | 1 1/2 cups | ||
Fresh coriander leaves, chopped | * | 2 tbsp | ||
Ginger paste | * | 1 tbsp | ||
Garlic paste | * | 1 tbsp | ||
Garam masala powder | * | 4 tbsp | ||
Bay leaves | * | 2 leaves | ||
Red chilies | * | 4 whole | ||
Coriander seeds | * | 2 tbsp | ||
Red chili powder | * | 1 tbsp | ||
Salt (optional) |
Method : | ||||||||
1. Grind corriander seeds and whole red chillies into a coarse powder. | ||||||||
2. Heat oil in a kadai. | ||||||||
(A Kadai is a not-so-shallow not-so-deep frying pan, of fairly heavy grade aluminum) | ||||||||
3. Add bay leaves. | ||||||||
4. After about 30 seconds, add onions and saute till they turn light golden brown. | ||||||||
5. Add ginger-garlic paste | ||||||||
6. Saute for 2 minutes on medium flame. | ||||||||
7. Add the above coarse powder. | ||||||||
8. Stir well. | ||||||||
9. Add tomatoes and cook till they are fully cooked. | ||||||||
10.Add chicken pieces, salt to taste and red chilli powder. | ||||||||
11.Mix well. | ||||||||
12.Cover the kadai. | ||||||||
13.Cook till the chicken becomes tender. | ||||||||
14.Sprinkle garam masala powder over the chicken. | ||||||||
15.Garnish with corriander leaves and onion rings. | ||||||||
16.Serve hot with rotis or parathas. |
Posted by olivia lewis on 1:56 AM
Ingredients : | ||||
Fish | : | 2 whole | ||
Salt | : | 1/2 tsp | ||
Lemon juice | : | 1 tbsp | ||
Coriander leaves for garnishing | : | |||
For Stuffing : | ||||
Onion, | : | 1 chopped finely | ||
Spring onion, chopped finely | : | 1 sprig | ||
Green chillies, chopped finely | : | 2 chilli | ||
Ginger paste | : | 1/2 tsp | ||
Garlic paste | : | 1/2 tsp | ||
Boiled peas | : | 1/4 cup | ||
Boiled french beans | : | 1/4 cup | ||
Cooked minced meat | : | 1/2 cup | ||
Chopped mushrooms | : | 1/2 cup | ||
Chopped corriander leaves | : | 2 tbsp | ||
Lemon juice | : | 1/2 tbsp | ||
Butter | : | 1 tbsp | ||
Salt as per taste | : | |||
For Sauce : | ||||
Sour cream | : | 1/2 cup | ||
Salt as per taste | : | 1/4 tsp | ||
white pepper powder | : | 1/2 tsp | ||
Method : | ||||||
* Clean the fish, remove the scales and fish. Slit the fish lengthwise. | ||||||
* Marinate the fish with salt and lemon juice for ½ hour. | ||||||
* Heat butter in a pan. Fry onion till transparent. | ||||||
* Simmer green chillies, garlic and ginger for 2 mins. | ||||||
* Add vegetables, mushrooms and meat. Cook for 5 minutes. | ||||||
* Add mushrooms and salt. Cook for 2-3 minutes. | ||||||
* Add lemon juice and corriander leaves. Mix it well. | ||||||
* Remove from fire. Stuff the fish with the above stuffing mixture. | ||||||
* Butter the baking fish. Place the fish. Spread little butter on the top of fish. | ||||||
* Bake at 350 degree F for 45 mins. Mix the mixture for sauce. | ||||||
* After the fish is cooked, pour the sauce over it. | ||||||
* Let it bake for another 5 mins. Remove the fish into serving dish. | ||||||
* Garnish with chopped coriander leaves |
Posted by olivia lewis on 1:28 AM
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Method: | |||||||
1. Grate the hard boiled eggs finely. | |||||||
2. Combine with all other ingredients except oil. | |||||||
3. Mix well and Knead into smooth dough. | |||||||
4. Divide mixture into 10-12 equal portions. | |||||||
5. Shape each portion into medallions and keep aside. | |||||||
6. Heat Oil in kadai/pan and fry kababs, few at a time until crisp and golden brown. | |||||||
7. Serve hot, garnished by onion rings and accompanied by mint. | |||||||
Posted by olivia lewis on 5:58 AM
Ingredients : | |||
Chicken | : | 1kg | |
Vegetable Oil | : | 2 tbsp | |
Vlarified Butter (Ghee) | : | 0.30 cup | |
Yogurt | : | 2 cups | |
Leaves | : | 2 Bay | |
Onions | : | 3 medium | |
Masala for sauce | : | ||
Cinnamon Sticks (flat) | : | 1/2 inch | |
Aniseed (Saunf) | : | 11/2 tsp | |
Cumin Seeds (Cumin, Jeera) | : | 1 tsp | |
Dry Red Chili | : | 4 medium | |
Cloves (Whole) | : | 5 PCS | |
Ginger Paste | : | 2 tsp | |
Saffron | : | 1 pinch | |
Salt to taste |
Method | ||||||||
* Cut chicken into large pieces. | ||||||||
* Roughly chop onions and fry in oil, until brown. Then, make them into a paste. | ||||||||
* Heat ghee in a wide skillet and fry chicken pieces, on high heat, until brown. | ||||||||
* Add yogurt and cook on high heat until all of it is absorbed and the meat looks dry. | ||||||||
* Grind together the "masala for sauce" ingredients and add the mixture to the above. | ||||||||
* Add 1 cup water and cook for fifteen minutes on low heat, until, you see oil coming to the top. | ||||||||
* Add salt to taste, bay leaf, onion paste and fry for five minutes on medium heat. | ||||||||
Posted by olivia lewis on 2:19 AM
Ingredients : | ||||
Boiled eggs | * | 5-6 hard | ||
onion | * | 1 large-sized | ||
Ginger | * | 1" piece | ||
Cumin seeds | * | 1 tsp | ||
Green chillies | * | 2-3 pcs | ||
Coconut (freshly grated) | * | 1 cup | ||
Turmeric powder | * | ½ tsp | ||
Mustard oil | * | 5-6 tbsp | ||
Garam masala powder | * | 1½ tsp | ||
Salt to taste |
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