POMFRET FILLETS IN LEMON BUTTER AND PEPPER SAUCE(TRIED N TESTED)(ITALIAN)

HI !!! POSTING ANOTHER REALLY DELICIOUS FISH RECIPE!!! THE FAMOUS LEMON BUTTER FISH BUT THIS ONE IS JUST FAB!!! I LEARNT THIS FROM A CORDON BLEU GRADUATE AND ITS ALWAYS A BIG HIT WITH THE KIDS!!! FISH IS NOT THE EASIEST THING TO FEED KIDS BUT THIS DELICIOUS LEMONY BUTTERY SAUCE JUST MAKES IT SO EASY..THE ORIGINAL RECIPE CALLS FOR POMFRET BUT AT THE TIME WE LEARNT IT BASA WASNT AROUND...I FEEL IT LL COME OUT FAR MORE SOFT AND TENDER WITH BASA BUT HAVE TO ADMIT,I HAVENT TRIED IT WITH ANYTHING BUT POMFRET!!! LET ME KNOW HOW IT COMES OUT WITH BASA IF ANY OF YOU DO GIVE IT A TRY...NOW HERE GOES THE RECIPE POMFRET FILLETS IN LEMON BUTTER AND PEPPER SAUCE INGREDIENTS 1)POMFRET FILLETS 2 2)LEMON JUICE AND GRAMFLOUR TO WASH OFF SMELL 3)GARLIC PASTE 2 TABLESPOON 4)SALT AND PEP 5)LEMON JUICE 4TABLESPOON 6)PARSLEY 7)OLIVE OIL 1TABLESPOON 1) CUT SIDES OF FISH 2)WASH IT IN LEMON JUICE OR BESAN TO REMOVE SMELL 3)MARINATE IN SALT PEP GARLIC PASTE AND PARSLEY AND LEMON JUICE 4)PUT IN FRIDGE FOR MIN ½ HOUR IN CLING FILM 5)TAKE SOME FLOUR 6)COAT FISH IN FLOUR 7)TAKE A GRILL PAN NON STICK 8)PUT 1 TABLESPOON BUTTER AND 1 TABLESPOON OLIVE OIL 9)LET IT BUBBLE,ADD FISH AND LET IT GET BROWNISH 10)TURN AND DO SAME TO OTHER SIDE 11)TAKE OUT MAKE SAUCE TO POUR OVER FISH(WARM IN PAN ) OUT OF: 11/2 T BUTTER ½ t PEPPER ½ t SALT ½ t LEMON JUICE TO SERVE HEAT FISH IN MICRO,GARN ISH WITH PARSLEY AND POUR SAUCE AND SERVE

CHICKEN AND MACARONI BAKE(TRIED AND TESTED)(ITALIAN)

HI ...IM POSTING A DELICIOUS BAKED CHICKEN DISH WHICH I TRIED LAST NIGHT FOR THE KIDS........IT CAME OUT RRRRICH AND DELICIOUS AND THEY POLISHED THE WHOLE DISH UP...THE RECIPE CALLS FOR BREADCRUMB TOWARD S THE END BUT MY DAUGHTER DIDNT CARE FOR THAT BIT..IF I HAD TO MAKE THIS AGAIN,ID AVOID THE BREADCRUMB BIT ..I ALSO DID NOT ADD ANY VEGETABLES AS SHE LIKES HER VEGGIES SEPARATELY...ALL IN ALL THE DISH CAME OUT REALLY TASTY SO HERE GOES THE RECIPE....... This is a tasty casserole, and the Gouda cheese can be replaced with a sharp Cheddar. CHICKEN AND MACARONI BAKE Ingredients: 8 ounces elbow macaroni or small shells salt 3 tablespoons butter 3 tablespoons flour 1 cup chicken broth 1/2 cup heavy cream 3 to 4 ounces smoked gouda cheese or chedder grated or cut in small pieces pepper, to taste 1 teaspoon fresh parsley, optional 1 1/2 to 2 cups thinly sliced chicken cooked chicken 1 1/2 cups frozen peas and carrots, thawed(opt) 1/2 cup soft bread crumbs 1 to 2 teaspoons butter, melted Preparation: Cook macaroni in boiling salted water as package directs. Drain and set aside. In a saucepan over medium low heat, melt butter; add flour. Cook, stirring, until flour mixture is well blended and bubbly. Gradually stir in chicken broth and cream. Stir in cheese until melted and smooth. Add pepper, to taste, along with parsley, if using. Cook, stirring, until thickened. Add the chicken and vegetables; cook for about 1 minute longer. Combine the sauce with cooked and drained macaroni; pour into a 2-quart casserole. Toss bread crumbs with melted butter and sprinkle over the casserole. Bake at 350° for about 25 minutes, until bubbly and browned.

CHICKEN 65(INDIAN)(TRIED AND TESTED)

HI GUYS!!! I TRIED OUT A REALLY GOOD CHICKEN DISH TODAY .IM SURE YOU ALL MUST HAVE HEARD OF CHICKEN 65(ANDHRA PRADESH)..ITS A DELICIOUS CHICKEN WHICH IS USUALLY DEEP FRIED AND SERVED.I HOWEVER MADE IT A LITTLE LESS HEAVY FOR MYSELF.THE RESULT WAS AN AMAZING SUPER SUCCULENT CHICKEN DISH WHICH JUST MELTS IN YOUR MOUTH.I DID AVOID THE RICE FLOUR IN THE RECIPE BUT IM SURE IT WOULD TASTE BETTER IF YOU ADDED IT AS ACC TO THE ORIGINAL RECIPE..I ALSO TONED DOWN THE OIL TO HALF........THERE ARE MANY STORIES HOW THIS CHICKEN FROM ANDHRA PRADESH GOT ITS NAME.ONE IS THAT THE GUESTS WOULD IDENTIFY A DISH BY ITS NUMBER ON THE HOTEL MENU .MAYBE THIS POPULAR DISH WAS THE 65 THE ITEM........ HERE GOES THE RECIPE.STEP BY STEP LINK IS RIGHT AT THE BOTTOM CHICKEN 65 (HOT AND SPICY CHICKEN) INGREDIENTS .300 GRAMS BONELESS CHICKEN CUT INTO CHUNKS AND PIERCED . 3/4 CUP YOGURT .1.5 TABLESPOON LEMON JUICE . 2 TABLESPOON RICE FLOUR . SALT TO TASTE . 6 TABLESPOON OIL MASALA . 4 DRIED RED CHILLIES . 1 TABLESPOON CHOPPED GINGER . 1 TABLESPOON GARLIC . 2 TABLESPOON CORIANDER SEEDS . 8-10 BLACK PEPPERCORN METHOD 1)GRIND THE INGS FOR THE MASALA TO A FINE PASTE 2)MIX TOGETHER THE YOGURT,LEMON JUICE,SALT ,RICE FLOUR AND TWO TABLESPOONS OIL INTO THE GROUND MASALA PASTE. 3)COAT THE CHICKEN WITH THE PASTE AND MARINATE FOR ABOUT 2 HOURS IN THE REFRIGERATOR. 3)HEAT THE REMAINING OIL IN A THISK BOTTOMED KADAI;ADD THE CHICKEN PIECES IN SMALL BATCHES OF 8-10 AND STIR FRY OVER HIGH HEAT FOR 1.5 MINUTES TOSSING CONTINOUSLY.ADD ANOTHER BATCH AND REPEAT. 4)LOWER THE HEAT ONCE ALL THE CHICKEN HAS BEEN ADDED.TURN THE PIECES FREQUENTLY,BASTING WITH REMAINING MARINADE. 5)COOK TILL OIL SEPARATES AND THE CHIKEN IS SLIGHTLY CRISPY ON THE OUTSIDE AND SOFT AND MOIST ON THE INSIDE. 6)ADJUST SALT,TOSS WELL REMOVE.GARNISH WITH CORIANDER LEAVES AND SERVE STEP BY STEP LINK(WITH PICTURES) http://www.facebook.com/media/set/?set=a.10150797977980344.739291.631380343&saved

meat kebabs

meat kababs
ings
Minced Meat (Qeema) 1kg
Green Chilli (Huree Mirch) 6 to 7 pieces
Green Coriander (Hara Dhuniya) ½ bundle (gaddi)
Cummin Seed (Zeera) 2 teaspoon
Green Coriander Seed (Dhunya) 1 teaspoon
Dried Pomegranate Seed (Anaar Dana) 1 teaspoon
Spices Powder (Garam Masala) 1 teaspoon
Crushed Red Chilli (Kutte Laal Mirch) 1 teaspoon
Sliced tomatoes (Kata Tamatur) 1 piece
Onion for garnish
Salad leaves for garnish
Oil for frying



For Chutnee:
Ingredients:
Talhaar Mirch 5 to 6 pieces
Crushed Red Chilli 1 teaspoon
Lemon 1 to 2 pieces
Sliced Green Chilli (Kutte Haree Mirch) 2-3 pieces
Water as per requirement
Raw Suger (Gurr) as per requirement

Recipe:

* Put minced meat, Green Chilli (Huree Mirch), Green Coriander (Hara Dhuniya), Dried Pomegranate Seed (Anaar Dana), Spices Powder (Garam Masala), Crushed Red Chilli (Kutte Laal Mirch), Salt, Roasted Cummin Seed (Zeera) and Roasted Green Coriander in blender and blend.
* Now put this mixture in a mixing bowl.
* Add sliced tomatoes to it, and after mixing it with hands, store in the refrigerator for 15-20 minutes.
# Now heat Oil in a pan.
# Then make kababs of the minced meat (Qeema).
# Now fry these kababs, after placing tomato slices and lemon slices on them.
# In the end, place the Kababs on Naan, and put Lemon, Salad Leaves, Tomatoes, Green Chilli (Haree Mirch) and Onion on it and serve with Chutnee.
# To prepare Chutnee, boil Talhaar Mirch in water and put in blender.
# Now put Crushed Red Chilli (Kutte Laal Mirch), Green Chilli (Haree Mirch), Lemon juice, Water and Dried Sugar (Gurr) and blend. Chutnee is ready!!!
Salt to taste

CREAMY SPICY PRAWN

HI GUYS!!! TRIED A VERY INTERESTING DISH TODAY...I WANTED TO MAKE SOMETHING DIFFERENT SO I TRIED OUT A PRAWN WITH SPICY CREAMY SAUCE AND IT CAME OUT DELICIOUS.....THE PRAWN ARE CHOPPED FINE AND THEN BAKED WITH A CREAMY SAUCE..THIS DISH IS GREAT AS A SMALL TAPAS AS WELL...I MADE THESE FOR MY DAUGHTER AND SHE LOVED THEM BUT JUST FOUND THE DISH A LITTLE SPICY.....NEXT TIME ,ILL REDUCE THE SPICE LEVELS........I GOT MY INSPIRATION TO MAKE THIS DISH FROM WASABI AT THE TAJ...THEY HAVE A DELICIOUS CRAB IN CREAMY SPICY SAUCE AND IM NOT TOO SAVVY WITH CRABS SO TRIED IT OUT PRAWNS INSTEAD.......HERE GOES THE RECIPE..DO CHECK OUT THE PICS IN THE LINKS SECTION ON TOP!!!!!!!

PRAWNS IN CREAMY SPICY SAUCE

INGREDIENTS

1) 8 PRAWNS DESHELLED AND DEVEINED
2)A KNOB OF BUTTER
3)4 TABLESPOON MAYONNAISE
4)A LITTLE LEMON JUICE
5)A PINCH OF SUGAR
6)1 TSP OF CHILLI GARLIC SAUCE SIEVED

METHOD

1) TAKE PRAWNS AND CHOP FINELY
2) MAKE THE SAUCE BY MIXING TH CHILLI GARLIC INTO THE MAYONNAISE AND ADDING THE LEMON JUICE AND SUGAR
3)NOW LIGHTLY STIR FRY THE PRAWNS IN A LITTLE OLIVE OIL AND THE KNOB OF BUTTER
4) MIX WITH CREAMY SPICY SAUCE AND BAKE IN AN OVEN TILL THE TOP HAS A SLIGHT CRUST ...ENJOY

CHICKEN SHAWARMA RECIPE(LOW FAT)

HI GUYS.... IM STILL TRYING SO HARD TO KNOCK OF A BIT OF WEIGHT AND IT SEEMS SO TOUGH... AGE SOMETIMES CATCHES UP AND METABOLISM JUST GOES DOWN, THE IMPORTANT PART IS THAT DETERMINATION SHOULD NEVER GO DOWN.... I TRIED A REALLY NICE MIDDLE EASTERN RECIPE FOR CHICKEN SHAWARMA AND IT TURNED OUT DELICIOUS. THE ONLY DIFFERENCE HERE IS THAT WE ROLLED OUR SHAWARMA IN LETTUCE LEAVES INSTEAD OF PITA BREAD OR A TORTILLA SHEET..THIS WAS JUST TO STAY OF THE CARBS AND I PROMISE YOU,IF I SHED MY WEIGHT AND MAKE THIS AGAIN, ILL NEVER USE LETTUCE LEAVES...THE KIDS AFCOURSE USED TORTILLA SHEETS...........SERVE THIS CHICKEN ALONG WITH TOMATOES ,SLICED GREEN CHILLIES,ONIONS AND CHOPPED PARSLEY AND CUCUMBER STICKS. PICKLED JALAPENOS WORKS GREAT AS WELL AS A FILLING.............HERE GOES THE RECIPE

CHICKEN SHAWARMA RECIPE

INGREDIENTS FOR MARINADE

1) THINLY SLICED CHICKEN 500 GRAMS
2)3/4 CUP YOGURT
3)GARLIC PASTE 1 BIG TABLESPOON
4)1/2 TSP CAYENNE PEPPER
5)1/2 TSP CURRY POWDER
6)1/2 TSP CINNAMON POWDER
7) SALT AS PER TASTE
8)LITTLE PEPPER POWDER
9)ALL SPICE 1/2 TSP(IF YOU HAVE..I DIDNT)
10)PAPRIKA 1/2 TSP
11) JUICE OF 2 LEMONS
12)1 TSP OIL

INGREDIENTS FOR SAUCE
1) 1/2 CUP YOGURT
2) LITTLE LEMON JUICE
3) 1 TSP TAHINI (SESAME SAUCE AVAILABLE AT MOST SUPERMARKETS)
4) SALT
5) 1 TSP GARLIC PASTE

METHOD FOR SAUCE
1)WHISK ALL INGREDIENTS AND SERVE WITH CHICKEN AND PITA BREAD/LETTUCE

METHOD
1) MARINATE CHICKEN SLICES IN ALL THE INGREDIENTS IN STEP 1
2) KEEP IN MARINADE FOR ATLEAST 4 HOURS
3) PAN FRY CHICKEN TILL DRY AND SERVE WITH PITA BREAD/LETTUCE,OMATO STICKS,SLICED ONION,GREEN CHILLIES,PARSLEY AND SAUCE.
4)TAKE PITA BREAD/L;ETTUCE AND SPREAD SOME SAUCE.ADD CHICKEN,AND TOMATO,ONIONS,PARSLEY CHILLIES AND MAKE A NICE ROLL AND EAT

IDEA: IF YOU LIKE YOIUR SHAWARMA SPICY,YOU CAN ADD A LITTLE BIT OF CHILLI GARLIC SAUCE TO THE ROLL..........

MASALA FISH

MASALA FISH

ngredients
1kg baby snapper(3 or 4 whole fishes) OR Fish cutlets can also be used & u can use any type of u like
1/2bunch green corriander
1 green chilli
...4 cloves of garlic
1 big tomato
1-2tbsp lemon juice
to taste salt
to taste red chilli powder
1/4tsp turmeric
1tsp zeera powder
1/2tsp garam masala
3tbsp oil
Method:
Sprinkle 1 tsp salt on fish.Wash after 1 hour.
Blend green corriander,green chilli,tomato,garlic cloves,lemon juice,salt,redchilli powder,turmeric,zeera powder & garam masala powder.Coat fish with the blended mixtuer.
In frypan add oil & add fish with the masala mixture cook on high on both sides.Grill if you like,its optional.

PAN FRIED FISH WITH THAI HERB SAUCE(tried and tested by divya burman)

HI GUYS...I TRIED OUT AN AMAZING FISH RECIPE YESTERDAY..THIS WAS FROM ON OF MY OLDEST AUTHENTIC THAI COOK BOOKS AND IT CAME OUT SUPER DELICIOUS.IT LOOKED GREAT AND TASTED EVEN BETTER.I TWITCHED THE RECIPE A BIT AS THE ORIGINAL CALLED FOR 3/4 CUP COCONUT MILK AND I WANTED TO MAKE IT TASTY BUT NOT TOO HEAVY.I SUBSTITUTED THE WHOLE CUP FOR 1/4 CUP COCONUT MILK AND 1/4 CUP LIGHT CHICKEN STOCK..I ALSO ADDED 1 TABLESPOON OF SRIRACHA CHILLI SAUCE TO GIVE IT A SLIGHTLY SPICY FLAVOR.ITS GREAT TO SERVE THIS FISH IN A LONG PLATTER AND POUR ALL THE SAUCE SO THE FISH IS ALMOST SWIMMING IN THIS SAUCE.. GARNISH IT WITH THINLY SLICED SPRING ONION GREENS.......MY 1 ST CHOICE WOULD ALWAYS BE BASA BUT FOR ANY OF YOU WHO HAVE BASA FISH ISSUE,SOLE FILLET SHOULD WORK TOO.ALTHOUGH I JUST CANT COMPARE THE TASTE AND LIGHTNESS OF BASA TO ANY OTHER FISH.........This pan-fried fish recipe is melt-in-your-mouth delicious and easy to make. The fish is lightly seared in a hot pan with a little oil for 5 minutes, then topped with a simple no-cook lemon-herb Thai sauce that really compliments the flavor of the fish and lets its tenderness shine through. Wonderful with rice, but equally good with potatoes, this easy fish recipe makes a great meal and is simple enough to fry up any night of the week. ENJOY!
.HERE GOES THE RECIPE

PAN FRIED FISH WITH THAI LEMON HERB SAUCE

Ingredients:

SERVES 2-3
1)2 white-fleshed fish steaks or fillets, such as Basa, cod, tilapia, trout,sole etc...
2) handful of fresh sweet basil leaves
3)pinch of salt and pepper
4) 2 Tbsp. oil for frying
LEMON-HERB SAUCE:
1/3 cup coconut oil OR olive oil
juice of 1.5 lemon
3 Tbsp. fish sauce (available in tall bottles at Asian/Chinese food stores)
2-3 cloves garlic, minced
1/3 cup fresh coriander leaves and stems, chopped
2 spring (green) onions, sliced
1.5 long red chili, minced,
1+1/2 tsp. sugar
1/2 coconut milk or coconut cream(to lighten things up put 1/4 cup coconut milk and 1/4 cup stock)
OPTIONAL(THIS TASTED FAB) 1 BIG TABLESPOON SRIRACHA CHILLI SAUCE
Preparation:

1)Place all lemon-herb sauce ingredients together in a sauce pan. Stir together and set aside.
2)Rinse fish and pat dry. Then, using a paper towel or clean tea towel, pat the fish on both sides, absorbing any remaining moisture. (This is the secret to getting a good sear.)
3)Heat a frying pan over medium-high heat. When pan is hot, add the oil and swirl around. Reduce heat to medium. Place fish in pan and season with salt and pepper.
4)Do not move the fish once you have placed it in the pan or the flesh will tear. Cover and allow fish to fry undisturbed for at least 2 minutes before turning. If pan is smoking, reduce heat to medium-low.
Turn the fish, but again, don't move it around - allow it to fry undisturbed for another 2 minutes with the cover on. Lightly season the second side with salt and pepper.
5)Fish is cooked when the inner flesh is opaque when gently pulled apart with a fork. One inch thickness will take roughly 5-6 minutes. (The halibut steaks shown here took 8 minutes)
Place lemon-herb sauce over medium heat for 2 minutes, or until warm. (Don't boil the sauce or it will lose its fresh flavor and nutrients.)
6)Before serving, taste-test the sauce. Note that this sauce tends toward the sour side; however, feel free to sweeten it with a little more sugar if it's too sour for you. If it's too spicy, add a little more coconut milk. If not salty enough, add more fish sauce. If too salty, add another squeeze of lemon or lime juice.
7)To serve, place the fish fillets or steaks on individual plates or 1 long platter. Spoon the sauce over and serve any extra on the side. Sprinkle with sweet basil leaves and spring onion greens. ENJOY

PESHAWARI KEBABS

PESHAWARI   KEBABS

INGREDIENTS
1)BONELESS LAMB 1 KG
2)BLACK CUMIN
3)ZEERA 1 TSP
4)CHAAT MASALA 1 TSP
5)CLARIFIED BUTTER FOR BASTING
6)GARAM MASALA 1 TSP
7)GARLIC PASTE 1 TSP
8)GINGER PASTE 1 TSP
JUICE OF 1 LEMON
9)RAW PAPAYA PASTE 2 TSP
10)RED CHILLI POWDER 2 TSP
11)SALT TO TASTE
12)YOGURT 1/2 CUP/120 GRAMS

METHOD
1)CUT MEAT INTO  1 INCH CUBES
2)MARINADE WITH SALT RED CHILLI,GARAM MASALA,PAPAYA PASTE,BLACK CUMIN,GINGER AND GARLIC PASTES AND YOGURT.MIX AND LEAVE ASIDE 6-8 HOURS
3)PUT MEAT PIECES ON SKEWERS AND COOK TILL HALF DONE
4)LEAVE TO COOL 10 MINS.BASTE WITH CLARIFIED BUTTER AND COOK FOR 8 MORE MINS
5)SERVE SPRINKLED WITH CHAT MASALA AND LEMON JUICE.

FUDGY CHEWY PERFECT BROWNIES

Note: If you wait until toothpick inserted comes out clean, they’re overcooked. You want fudgy crumbs.

FUDGY CHEWY PERFECT BROWNIES

Ingredients
2/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
veg cooking spray
2 ounces unsweetened chocolate
4 ounces bittersweet or semisweet chocolate
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
1 1/4 cups sugar
2 teaspoons vanilla extract
3 large eggs
optional: 3/4 cup toasted walnuts, pecans, macadamia nuts, peanuts

Method
Adjust oven rack to lower-middle position and preheat oven to 325 degrees.

Whisk flour, salt and baking powder in a small bowl; set aside. Spray an 8-inch baking pan with cooking spray. Fit a sheet of foil in pan and up two sides, so you can use it as a handle to pull cooked brownies from pan (I used parchment paper). Spray sheet with cooking spray.

Melt chocolates and butter in a medium bowl over a pan of simmering water. Remove from heat; whisk in sugar and vanilla. Whisk in eggs, one at a time, fully incorporating each one before adding the next. Continue to whisk until mixture is completely smooth and glossy. Add dry ingredients, whisk until just incorporated. Stir in nuts, if using.

Pour batter into prepared pan; bake until a toothpick or cake tester inserted in center comes out with wet crumbs, 35-45 minutes.

Cool brownies in pan on a wire rack for five minutes. Use handles to pull brownies from pan. Completely cool brownies on rack, at least three hours. Cut into squares and serve. If not serving immediately, do not cut brownies. Whole brownie cake can be wrapped in plastic wrap then foil, and refrigerated for up to five days.

Makes 16 brownies.

SINDHI SAYEL CHICKEN

SINDHI SAYEL CHICKEN

500 GRAM BONELESS CHICKEN

1 BIG ONION CHOPPED FINE


2 TOMATOES CHOPPED

1 BIG POTATO CUT IN BIG 
PCS

1 CAPSICUM CHOPPED

1 CUP YOGHURT


4 ELAICHI,4 CLOVES,2 TBS GARAM MASALA,1 TB JEERA 
POWDER,

1 TB DHANIA POWDER,RED CHILLIES ,TURMERIC 
POWDER,A PINCH OR AMCHOOR

2 TBS OLIVE OIL




METHOD:IN A PAN PLACE ALL INGREDIENTES AND MIX WELL .LEAVE FR AN 
HOUR.PUT ON SLOW FIRE AND STIR OR BHUNYA FOR A GOOD 10 MINS.LEAVE ON SLOW
FIRE FR ANOTHER 10-15 MINS.THIS CHICKEN TASTES BETTER COOKED A FEW HRS 
BEFORE SERVING.VERY SIMPLE AND DELICIOUS

GINGER CHICKEN

Ginger chicken

Ingredients :


1 kg - Chicken
1 tsp each of: Salt ,Chilli powder, Turmeric powder, Cumin powder
2 tbsp-Yoghurt
¼ cup - Ginger garlic paste


2 -5 tbsp - Oil
1 cup (140gms) – Onions
¼ cup- Slivered ginger
2 tbsp -Chopped green chillies
1 tsp - Garam masala
1 can Rainbow tea milk- 160ml
1 ¾ cup ( 385 gms) - Chopped and peeled tomatoes


1) Mix in all the contents of Ingredients A and marinate for 10 minutes.
2) Heat oil and add in onions.Fry on low medium heat till golden brown fry.
3) Add marinated chicken , ginger and green chillies. Cook uncovered on medium low heat for 15 min ,stirring frequently.
4) Add tomatoes and garam masala. Now cook covered for 10 minutes or till the the chicken is tender.
5) Gradually add in the milk .Cook further on low ehat for 3 to 5 minutes stirrinf continuously.

Since my family doesn’t like spicy and dry dishes I used the same measurements for ½ kg chicken and omitted the chilli powder- the reason why the dish has a bit of gravy and is yellow in colour. Otherwise it’s red and a bit dry.

CHICKEN HANDI

Chicken HAandi

Ingredients 

500 g chicken boneless (cut in cubes) 
2 tsp butter (optional)
1 tbsp ginger/garlic paste 
4-5 tomatoes, finely chopped 
1 tsp each Cumin & coriander seeds roasted & grinded 
Salt & black pepper to taste
1/2 tsp gram masala 
2-3 green chilies (slit in half) or as required 
2 tbsp cream or as required 
¼ cup coriander (finely chopped) 
1tsp ginger julienne
oil as required

Method
Heat oil and butter in a pan.
Add ginger/garlic paste and stir.
Add chicken cubes and stir again for 5 minutes.
Then add salt, Stir & mix well add in tomatoes & let it cook until the tomatoes r half done add the red whole chilies & cover with the lid & cook on a slow heat until tomatoes r soft & done,, bhonofy well & add in garam masala, black pepper, & roasted cumin & coriander powder, stir & mix well, add in cream, cover the lid & put it on dum for 5- 10 mts. 
Garnish with green chilies & coriander julienne ginger.
Serve hot with naan

KARAHI CHICKEN(PAKISTAN) TRIED AND TESTED

CHICKEN KARAHI

_______________________



INGREDIENTS:

400 GRAMS BONELESS CHICKEN CUT INTO CHUNKS2 TABLESPOON OIL
1/2 TSP BUTTER5 LARGE TOMATOES DICED
1 TSP GARLIC PASTE
1TSP GINGER PASTE
3/4 TSP SALT3/4 TSP RED CHILLI POWDER
1 TSP CORIANDER POWDER
1/4 TSP TURMERIC POWDER


1 RED BELL PEPPER/CAPSICUM THINLY SLICED
1 GREEN BELL PEPPER THINLY SLICED
2-3 GREEN CHILLIES SLIT
1 TABLESPOON GINGER THINLY SLICED

FRESH CORIANDER LEAVES CHOPPED

METHOD


1)HEAT OIL AND ADD CINNAMON AND BAY LEAF

2)NOW ADD GINGER AND GARLIC PASTE AND COOK 5 SECS.ADD TOMATOES AND SPICES AND COOK ON LOW FLAME 5-6 MINS


3)ADD CHICKEN.COVER AND COOK FOR AT LEAST 8 MINS OR TILL CHICKEN IS A LITTLE SOFT.


4)ONCE CHICKEN IS SOFT,ADD THE FRESH BELL PEPPPERS ,,GREEN CHILLIES AND GINGER.STIR.COVER AND CONTINUE COOKING ON MED


5)LET CHICKEN GET NICELY COATED IN THIS MASALA.NOW TASTE FOR SALT AND ONCE BELL PEPPERS ARE SOFT,ADD CORIANDER.


6)ENJOY AND EAT WITH NAAN/BREAD.

CHICKEN MASALAH (PAKISTAN)

CHICKEN MASALAH

INGREDIENTS
1)1 LB CHICKEN FILLETS CUT INTO 1/2 INCH CUBES
2)1 SMALL ONION FINELY CHOPPED
3)1 LEV TSP CHILLI PWDR
4)1/2 TSP GINGER PWDR
5)1 CLOVE GARLIC CRUSHED
6)1 LEV TSP SALT
7)1/4 TSP TURMERIC PWDR
8)1 TSP GARAM MASALA
9)1 HPD TSP CORIANDER PWDR
10)6 TABLESPOON OIL/BUTTER
11)1/2 TIN CHPD TOMATOES OR 8 FRESH AND CHOPPED
12)2 TABLESPOON CORIANDER LEAVES CHOPPED

METHOD
1)HEAT OIL IN A COOKING PAN AND ADD CHOPPED ONION BROWNING IT A LITTLE
2)ADD CHILLI PWDR,GINGER PWDR,SALT TURMERIC AND CORIANDER FRYING THE SPICES FOR A LITTLE.(2MINS)
3)NOW ADD CHOPPED TOMATOES AND STIR AND COOK TILL OIL LEAVES THE SPICES(ABOUT 10 MINS).
4)ADD CHICKEN CUBES AND STIR IN THIS MASALAH/GRAVY TO GET CHICKEN PIECES WELL COATED.
5)ADD 1/2 CUP WATER AND LET CHICKEN COOK ON A LOW FLAME FOR 15 MINS.COVER
6)NOW REMOVE LID AND STIR.LET CHICKEN COOK FOR A FURTHER 10 MINS.LET MORE OIL/BUTTER SEPARATE AND THEN ADD 1/4 CUP WATER ,GARAM MASALA ,THINLY SLICED CORIANDER LEAVES .COVER AND COOK 5 MORE MINS.TASTE FOR SALT