INDIAN STYLE BAKED CHICKEN CHICKEN

INDIAN STYLE BAKED CHICKEN





Recipe:

1 chicken (without skin) cut into 8 or 10 pieces....according to preference

Put the following ingredients into a blender:
1 mug yoghurt
2 tsp salt
2-3 green chillis
1 big bunch coriander
2 tsp tandoori masala
1 tsp garlic paste
1 tsp turmeric
1 tsp chilli powder
1 tsp whole cumin
1 onion chopped
2 tbsp tomato paste
2 tbsp oil
2 lemons' juice

Blend everything together. Then pour over the chicken, let it marinate for about 2-4 hours. Pour everything into a glass baking dish, cover with foil. Pre-heat the oven to 180 degrees C. Place your baking dish on the center rack and bake for 30-35mins. Remove dish, open the foil and turn the pieces over. Replace foil covering and put the dish back in the oven. Bake for another 30-35mins. Finally remove the dish from the oven and discard the foil. Baste the pieces of chicken with the sauce a little and put the tray back into the oven without the foil covering for about 10 mins just to give the pieces a good colour. 

MUTTON KORMA

Gosht shaahi khorma.

Recipe:

heat oil , add green n black cardamom, cinnamon, cloves, black peppercorns.

when it splutters add chopped onions. fry til they become very light brown and then add ginger garlic paste.
...
add lamb/mutton, salt, red chilli powder, coriander powder, yogurt and some water. bring to boil, cover and cook till the mutton is done. (i pressure cooked).

once the mutton is done, add cashew nut paste and some garam masala powder, simmer for some more time and its done.

Enjoy!! Happy cookin!!

December 15, 2010 ·  · 

mutton in gravy

MUTTON GRAVY
**********************
Marinade:
1/2kg mutton
2tbsp red chilli powder
...1tbsp black pepper powder
2tsp vinegar
1tsp soy sauce
3-4tbsp ginger garlic paste
1/4tsp turmeric powder
Salt to taste
(Mix the above marinade ingredients with the mutton and set aside for 45mins at least).

2 chopped onions
2-3 stalks of curry leaves
2bunches of coriander leaves
1bunch of mint leaves
Khada garam masala-according to the hotness you like
oil

-Pour oil and sweat the chopped onions(not brown).
-add the khada garam masala and curry leaves and sauté
-add the marinated mutton and fry for atleast 5-10 mins
-add water and check for seasoning.
-pressure cook this for 10mins or till the meat is almost done
-when the meat is almost done, add the coriander and mint leaves and bhuno-fy the meat

Mutton gray is ready to serve! Goes with anything-rice or rotis...it’s simple and easy!

*my measurements are mere approximations...you are free to judge them and vary according to your taste!*

YUMMY PAKISTANI SEEKH KEBABS

SEEKH KEBABS

INGREDIENTS

1)MINCED MEAT 500 GRAMS
2)BLACK CARDAMOMS 2
3)BLACK PEPPERCORNS 1.5 TSP
4)CINNAMON PWDR 1/2 TSP
5)CLOVES 2
6) COCONUT GRATED 1 TABLESPOON
7)CUMIN/JEERA SEEDS 1 TSP
8)GARLIC PASTE 3 TSP
9)GINGER PASTE 3 TSP
10) BESAN/GRAM FLOUR ROASTED 2 TABLESPOON
11)MACE/JAVITRI PWDR 1/2 TSP
12)OIL 1 TABLESPOON
13)ONION PASTE BROWNED 3 TABLESPOON
14)POPPY SEEDS/KHUS KHUS 2 TSP
15) RAW PAPPAYA PASTE 1 TABLESPOON
16)RED CHILLI PWDR 1 TSP
17)YOGURT/DAHI 2 TABLESPOON

METHOD

1)MIX MINCE WITH ALL INGS.KNEAD WELL FOR 10 MINS.LET STAND FOR 10 MINS
2)MOISTEN HANDS WITH COLD WATER AND MOULD MIX AROUND SKEWERS PRESSING AND SHAPING TO THE SIZE OF A FRANKFURTER SAUSAGE ABOUT 5.5 INCH LONG.ROAST THE KEBABS IN A MODERATELY HOT TANDOOR FOR 12 MINS TILL THEY ARE BROWN UNIFORMLY.
3)THE KEBABS CAN ALSO BE SLID OF SKEWERS AND COOKED ON THE FINE WIRE MESH OF THE GRILLING RSACK IN A CHARCOAL GAS GRILL.DO NOT TURN TO OFTEN AS THEY MAY SPLIT.
4)SERVE WITH HOT MINT CHUTNEY

MUTTON MASALA

MUTTON MASALA

INGREDIENTS:
Mutton: 250 gms
Salt: as per taste
Black pepper: half a tea spoon
Green chilies: 7 to 8 (in a fine paste)
Turmeric powder: one fourth teaspoon
Ginger garlic paste: one teaspoon
Yogurt: 2 to 3 tbsp.
Onions: 2 to 3
Oil: as per requirement
Garam masala powder: as per taste
Cilantro leaves: for garnishing
Fried onions and cashews: for garnishing
Method
Marinate mutton with green chili paste, salt, turmeric powder, g.g paste, and yogurt. Sliced onions, black pepper powder, garam masala, oil and pressure cook until mutton becomes tender. After that cook it on low flame for about 10 to 15 mins until the oil in it oozes out(u can see small bubbles).to this mixture add one fourth cup of water and keep it on low flame for abt 2 mins.squeeze lemon on top and mix well.you can garnish it with fried onions,fried cashews,and some cilantro leaves.

SHAMI KEBAB

SHAMI KEBAB

ingredients
diced beef 1kg
chana daal 250 gms or 1 cup
onion 1 med
garlic 3-4 cloves
ginger 1" piece chopped
black pepper corns 4-5
cloves 4-5
cardamom2-3
dried red whole chilies 8-10
cinnamon 1 stick
salt to taste
for garnishing
coriander 1 bunch finely chopped
mint 1/2 a bunch finely chopped
green chilies 3-4 finely chopped (or to taste)
onion 1 med finely chopped
eggs 3-4
Method
Boil meat with all the khara or sabat masala,ginger garlic & onion.
when meat is tender add chana daal & let it cook until the daal is tender & all the water is evaporated..
set aside & let it cool.
grind the prepared meat in a food processor
add all the chopeed green masala, onion & eggs.
mix well.
make small patties & shallow fry them on medium heat.
enjoy :)

CHAPLI /MEAT KABAB

Chappli Kabab

These are traditionally heavy, with a lot of fat content. You can of course adjust according to your preference.. but the taste will differ.

I dont have exact measurements, just approx..

600 gm mince - the best taste is of beef, but mutton will do too
3 tbls ground papaya with skin
2 eggs, loosely scrambled in 3 tbls ghee
1 egg raw
1/2 tsp each of: zeera and dhania powder
1/2 tsp each crushed whole zeera and dhania
1 tbls crushed anardana - dried pomegranate seeds
red chili flakes - as per ur taste, chaplis are quite mirchi walay :)
2 large tomatoes, finely chopped
2 large onions finely chopped
green chilies, fresh mint and ginger - according to taste and preference - finely cut
1 tbsp garlic paste
2 -3 tbls corn flour/normal flour

- scramble the eggs and let them cool a bit
- add all dry spices, raw egg, papaya and flour to the mince and mix really good
- the chopped tomatoes, chilies and mint should be added just before frying, otherwise they will turn soggy and make the kababs break
- so add all spices and leave it for 10 to 15 minutes. Not longer
- just before frying, add the egg with all the ghee and the rest
- mix in, form large chapplis and fry them in moderate hot oil
- they will burn a bit - because of the tomato

serve with onion rings and all the fat that is usable in the pan..

You can leave out the fat, as I said... thats a personal matter of choice. I serve with it, so that the chapplis stay moist, but we dont eat it.. it just stays in the plate to keep the aroma in.

HYDERABADI BIRYANI/RICE

Authentic Hyderabadi Biryani

Marinate
1 kg mutton meat
Garlic-Ginger paste (2tbs)
6 green chilies
Whole Garam Masala
1tsp Nutmeg powder
1tsp Allspice
1/2tsp Mace
200grams of fried onions
500ml yoghurt
2tbsp chili powder
2tsp haldi
3tsb shahi jeera
Harra pata - coriander, mint and parsley
juice from 1 lemin
half cup of raw papaya- shreded
4tsb of refined oil
2tsb of water
1tsp rose water
1tsp kewara
6tsp of saffron- soked in 2tsb of warm milk
6tsb of buffallo milk (can use cows milk)

Mix all the marinate together and leave for around 4-6 hours (overnight would be ideal). Chili and salt as per taste.

1kg meat = 1.5 rice

Boil 1.5 kg of rice. Could half of it upto 40% so if your rice takes 10mins to boil then 40% would be 4mins and the rest at 60% so again using the 10mins as an example cook it for 6mins. All depends on which rice you use and how long it takes to cook.

Put the marinated meat into a pan (clay or tangines are ideal) and put the 40% rice first and then 60% rice. Then pour the milk and then the saffron milk over the rice. Sprinkle some mint leaves.

For DAMM, get some dough and apply it on the edges of the pan and put the lid on. Put a heavey stone or anything on top of the pan.

Because you have added raw papaya that will tenderise the meat. If you have an open log fire which you can use then cook for 45 mins. If you are using a cooker then cook for 1 hour and 20mins. If you have a thin pan then put the pan on the tawa and cook on low flame. InshaAllah your biryani will be perfect. But if you are new to making this then I suggest you cook the rice to one grain i.e. 50% instead of using 2 layers. And as you progress you can use 2 and then 3. I use 3 layers, 40% 60% and 80%. Also remember when Hyderabadi biryani was first made they didn't have vinegar or any meat tenderisers. As Hyderabad is in South of India Papaya is often grown. It is a fantastic tenderiser. You can even use the juice of a raw papaya and pour it over the meat. Never use artificial ones the taste is never the same. Also this can be made with chicken but that is not authentic. For chicken you will need to cook the rice at 50-60% and cook for aroun 40-50mins. Also if you want you can use rose petals which is also used in Hyderabad. Give it a sweety taste.

To go with this you should have either mirchi ka salan or cut tomatoe ( I will upload recipes for that too IA).

FISH MASALA

Fish Masala


ingredients:fish(king fish/ny):1/2 kg,onion-2 sliced,pepper powdr-1tbsp,chilli powder-2tbsp,turmeric powder -1tsp,ginger-garlic paste-2tbsp,coriander powder-1Tsp,garam masala-1tsp,curry leaves ,oil-4-5 Tbsp,tomato-1 diced,green chilly-2 dic...ed,salt to taste.
first marinate the fish in a mix of pepper powder,chilli powder(1tbsp),soya sauce,gg paste(1tbsp),salt.keep it in fridge for 1 hr..then pour some oil in pan and fry the fish and in that oil itself saute the onion until its color changes ,add gg paste,green chilli,curry leaves,saute well,then add all the remaining powders to it n saute,and add tomato and saute until the tomato tturns juicy,then put the fried fish to the pan and layer the masala abov the fish..and clos wit the lid n steam for few minutes and switch off...garnish n serve with chappathi,n appam...

PEANUT BUTTER/SNICKERS CUPCAKES

Peanut butter/Snickers cupcakes

If you love all things sweet and nutty, these delicious peanut butter
and Snickers bar cupcakes will prove totally irresistible! Its very YUM!!!


Makes: 18 ( cupcakes)

Ingredients:

The cake!!!!:
150g(5½ oz) unsalted butter, chopped
115g (4oz) soft brown sugar
2 eggs
125g (4½ oz) crunchy peanut butter
125g (4½ oz) self-raising flour
30g (1oz) plain (all-purpose) flour
60ml (2 fl oz) milk

The frosting!!!:
Butter 3 oz
6 oz icing sugar
1 oz cocoa powder (depending on how strong you want it)
1 Tsp of Water
Roasted and cut (in small pieces) Hazlenuts
1-2 bars of snickers cut into small pieces

Directions!!!!

Cake:

Preheat the oven to 180°C (350°F/gas mark 4). Line 18 flat-bottomed cake tray holes with paper cases.
Beat
the butter and sugar together in a bowl with electric beaters until
light and creamy.
Add the eggs, one at a time, beating well after each
addition.
Add the peanut butter and beat until combined.
Fold in the
sifted flours alternately with the milk until combined. (e.g add some flour then some milk then some flour etc)
Divide
the mixture evenly among the cases.
Bake for 10-12 mins, or until a fork (yes i test with a fork or knife) comes out clean when inserted into the centre of a cake. Transfer
onto a wire rack to cool completely.

While it cools make:

Icing:
Beat 3oz butter until soft. Sift in 6oz icing sugar and up to 1oz of
cocoa, depending how strong you want the icing. Add 1tbsp boiling water
and beat until well blended.
Put in a pipe (if you have one, or you can simple spread) then gently sprinkle over some roasted hazelnuts and some snickers pieces

*****Just thought you would like to know: you can make cupcakes from any of your favorite chocolate bars, just swap the peanut butter for the same grams of that chocolate bar and include it in the topping!*****
mmmmmmmmmmmmm ENJOY!!!!!!!!!!!!!!!!

CHICKEN BIRYANI

Dum Biryani recipe:

For Biryani:
1. Basmati Rice - 4 Rice cooker cups (I measure rice with rice cooker cups and rest with US standard cups)
2. Chicken - 2 pounds/1kg, with or without bones cut into medium sized pieces
3. Oil - 1 tablespoon
4. Salt - 2 tablespoon
5. Cardamoms - 2
6. Star anise -1
7. Food color/Saffron - Mix with 1 tablespoon of water.

For marination:
1. Cloves/Lavang - 6
2. Cinnamon/Dalchini - 1 inch piece
3. Cardamom/Elachi - 4
4. Star Anise - 2
5. Black Cardamon - 2
6. Bay leaves - 5-6
7. Black peppers - 20
8. Javitri/Mace - 2
9. Shaji Jeera/Black Cumin seeds - 1 teaspoon
10. Yogurt/Curd - 1 1/2 Cup
11. Green chilies - 2, Split
12. Red chili powder - 1 teaspoon
13. Salt - 1 teaspoon
14. Mint - 1 cup, chopped
15. Cilantro - 1 cup, chopped
16. Lemon juice - 2 tablespoons
17. Turmeric - 1/2 teaspoon
18. Ginger Garlic paste - 2 tablespoons
19. Oil - 2 teaspoons

Cooking Procedure

1. Wash the chicken pieces and drain all the water from it. Make small slits into the chicken pieces with knife, in this way the spices incorporates well into the chicken, Add salt, lemon juice, turmeric and leave for 10 minutes. Add rest of the ingredients for marination and refrigerate overnight, or at least 3-4 hours.

2. Rinse the rice and soak it in water for 30 minutes. In a heavy deep pan boil about 2 liters of water. Let the water bubble, add salt, cardamoms, star anise, oil to the boiling water and cook for 1 more minute. Now add the rice and cook for just 5-6 minutes under medium-high heat(7 out 10 flame setting).

3. Drain the rice immediately. In a different pan add the chicken pieces, spread them flat and add the rice on top of the chicken pieces. Spread the rice in the pan, pour the saffron water, so that it spreads on some if the rice. Cover with a cloth and keep a plate or some heavy item on top so that the flavor wont go away, and cook for 10 minutes under medium heat, 10 minutes under high heat and again 15 minutes under medium heat(35 minutes total).

KACCHE GOSHT/MUTTON BIRYANI

KACCHI BIRIANI.....BANGLADESHI STYLE

PLZ NOTE THE RECIPE..
mutton-1/2 kg
ginger paste-2 tb.sp
garlic paste-1 tb sp
cardamom powder-1/2 t.sp
cinnamon powder-3/4 t.sp
clove powder-1/2 t sp
nutmeg and mace powder-1/4 t sp
black paper-1.2 t sp
chilli powder-1 t sp
yogurt-1 cup
raw papawa paste-2 tb sp
salt to taste
cumin powder-1 t sp
coriander powder-2 t sp

mix all together and merinate it overnight.
basmati rice-1/2 kg(i took Bangladeshi chini gura rice)half boil it in salty water
fried onion-1 cup
ghee-1/2 cup
alu bukhara-10 to 12

now take a sauce pan...1st put the marinated mutton at bottom and spread it.then put the fried onion over ti.then put alu bukhara.now put 1/2 ghee with 1 cup boiling water(try to take the water from the boiling rice).and spread ti on the sausepan.
then put the rice over it and cover the motton.now spread 1/2 t sp zarda colour on it.now cover the pan and seal it with aluminium foil. at 1st cook it in high flame for 15 min.then leave this in low flame for 60 to 70 min.
after 70 min open the cover and miw\x it well and put it in dum for 20 min.now it is ready to surve........thanx :-

SEEKH KABAB

seekh kabab ( lamb use is a must reallly in this recipe )




1 lb lean lamb mince
1 medium onion,
4 cloves garlic;
2 inches fresh ginger;
3 - 4 green chillies;
1/2 cup fresh chopped coriander
1/2 cup fresh chopped mint leaves
2 slices of bread
Juice of 2 limes
1/2 tspn garam masala
Salt to taste
red pepper / onions / coriander for garnish


Method
1. Place the mince lamb in a bowl
2. Place the bread in a food processors to make fresh bread crumbs; add to the mince
3. Place the onions, garlic, ginger, chillies, coriander and mint leaves; lime juice in the food processor;
4. Grind and add to the the mince with the salt and garam masala. Mix
5. Place in the fridge for about an hour.
6. Divide the mixture into 20 lumps
7. wet hands and shape into long sausgages on the skewers; should be 4-5 inches long, place in bbq or grill
8. Grill or broil about 4 minutes on each side.

SPICY MEATLOAF AND MASHED POTATOES

Spicy Meatloaf and Mashed Potatoes

To make this yummy meatloaf, you will need:

1/2 kg beef mince
3 tbsp oil
2 medium onions, grated
3 fresh tomatoes, blended with skin
2 tsp ginger/garlic paste
3 tbsp tomato paste
2-3 green chillis chopped (omit if you prefer mild)
1 tsp red chilli flakes
1/2 tsp black pepper
1 tbsp yoghurt
1/2 tsp turmeric powder
1 tsp freshly grinded cumin powder
juice of half a lemon
coriander, blended with some water to form a paste
2 eggs
3-4 tbsp breadcrumbs
2-3 tbsp ketchup

Heat the oil in a pan, add the onions and saute until transluscent. Then add the ginger and garlic paste, followed by the mince.

Fry it until it starts to brown, then add some salt, the tomato paste and blended tomatoes. Add the turmeric, cumin powder and 2 tbsp of the coriander paste.

Let this simmer covered until all the water is gone, then add the yoghurt and stir together.

Add the green chillis and red chilli flakes, adjust salt and keep cooking it down on medium heat until it dries up and starts to stick to the bottom of your pan.

Switch off and add the black pepper plus the lemon juice and let this mixture cool for about 15minutes.

Now beat the 2 eggs in a bowl and pour it into the mixture, stir it in using a fork, then sprinkle the breadcrumbs and combine.

Pour this mixture into your mold, even a deep plate will do, then bake in an oven for about 20-30mins at 180 C or until it darkens and solidifies and has a lovely brown colour. Remove and add the ketchup on top and then put it back in the oven for a few more minutes.

Garnish with coriander and serve with mashed potatoes, dinner rolls and gravy. It should easily serve 3-4 people.

For mashed potatoes, use about half a kg of good white potatoes. Peel and cube them, then boil in water with some salt. Make sure you cover the pan when the water starts boiling. Test the potatos with a knife to check when done, and if it sinks into the cubes easily, drain the potatoes and spill them into a big bowl. Add a tbsp of butter, some salt and 2-3 tbsp of milk. Mash them whilst still hot for best results, they will be soft and creamy! Adjust salt and garnish with coriander. I sometimes like to add a bit of black pepper

Masala Whole Fish


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