Wednesday, 19 November 2014
Sunday, 16 November 2014
Bezule Kat Chicken
Chicken 1 kg
Ginger-1 big piece
Garlic-4cloves
Coriander leaves-handful..chopped
Lemon juice-2tbsp
Green chilli-5 or 6 ....(as per ur choice..v r not adding red chili powder )..cut into roundel.
Salt – to taste
Rice Flour-3 tbsp
Corn flour-3tbsp
Red Colour - few
Oil for frying
Method
Grind ginger,garlic &make paste..
Marinate the chicken pieces with all the listed ingredients above.. refrigerate for minimum 1/2hours ..Fry it in the hot oil.. Do not over crowd the pan..first 4 minutes cover it with lid....so the chicken will cook inside well...changing sides occasionally..until the pieces are browned thoroughly. Drain onto paper towels.
Monday, 10 November 2014
Tuesday, 4 November 2014
Chicken Kofta Curry
recipe courtesy...Shamis Delicacies
FOR THE KOFTA
chicken mince 500 gms
ginger 1 tbsp chopped
green chilli 1 tbsp chopped
garlic 1 tbsp chopped
oinon 1 large chopped finely
salt to taste
FOR the gravy
black cardamoms 2
green cardamoms 4
cloves 6
bay leaves 4
onions 2medium finely chopped
ginger garlic paste 2 tbsp
cashewnut 20 depp fried to brown and ground to a paste
tomatoes 2 large pureed
coriander pwdr 1 tsp
red chilli pwdr 1 tsp
garam masala 1/2 tsp
oil 5 tbsp
salt to taste
method
in a food processor add the mince ,garlic ginger green chillies and process till the mince is fine,remove from the processor mix with onion ,salt make 12 to 16 balls and refrigerate for 30 mnts
heat oil in a kadai add the whole garam masalas saute for 30 seconds add the onions saute till pink add the ginger garlic paste and saute till onions turn brown,,add the cashew paste and stir for another 45 seconds,now add tomato purees and saute till oil leaves the masala ,add coriander and chilli powder stir for 15 scnds and add 2 cups of water when it starts to boil add salt and the koftas and cook till the koftas are firm,,reduce the heat to simmer and cook till oil floats on top sprinkle garam masala pwdr on top,,,
Monday, 3 November 2014
Cake Pops
I made these cake pops with ma left over cake crumbs..This s easy to make if u already having Chocolate ganache.. lets start..:)
Pour the cake crumbs into a bowl. Add little chocolate ganache..
Ready to get your hands dirty..;) Mix that in by hand. It’s gooey and messy and you have to work it for a bit..
Roll the dough by hand into each balls.
After making the balls, put them in the fridge for at least ten minutes.
go ahead and melt your chocolate &make ganache..Dip the bottom part of the cake pop into the chocolate.
After dipping the bottom in chocolate, insert your stick. This is where your egg carton will come in handy, as it makes a wonderful cupcake pop holding area.Let the excess drip off, turn over and top sprinkles of your choice.And then let set.
Sunday, 2 November 2014
Chicken Stew
Ingredients
Chicken 1kg
Ginger garlic paste 1 tbs
green chillies slit 10
Onion 2
Cumin 1/2 tsp
pepper powder 1/2 tsp
Thick coconut milk 3/4 Cup
Thin coconut milk 1 1/3 cup
Cardamom 3
Bay leaves 3
Cloves 2
Cinnamon stick 1
Pepper corns 8- 9
Sliced Potatoes 1
Sliced Carrot 1
Garam Masala 1 tsp (optional)
2 sprigs of curry leaves
Vinegar 1 tsp
Ghee 1/2 tsp
Salt to taste
method
Marinate chicken with 1 Tsp crushed pepper, vinegar and salt. Keep it aside for 10minutes.
preparation;
Heat oil in a pressure cooker add cloves, cinnamon, pepper corns ,cinnamonsticks &bay leaves&cumin and saute..Add onions..& ginger – garlic paste and saute chillies and fry till onions are transparent, add the chicken and saute for a few minutes.now add the thin milk & sliced potato..carrot salt,,cover &cook in 1 visil..,,or till chicken cooked.When the chicken is completely cooked, switch off the flame; add the thick coconut milk,&curry leaves.. mix well for 5 minutes at low flame..sprinkle some garam masala powder(optional) &ghee on the top. .
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