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CHAPPLI KABAB



INGREDIENTS:


1/2 kg minced meat


1 tomato


1 egg


2 Tbsp dried corriander


2 Tbsp flour of corn


1 onion


4 green chillies


1 tsp zeera


1 tsp red chillies


2 tsp ginger garlic paste


2Tbsp anar dana


1 tsp salt


fresh corriander




METHOD:




  1. Chop tomatoes and onions.


  2. Add all spices in meat and mix it.


  3. add tomotoes and onion in the last.


  4. Now make kabab from mixture.


  5. Shallow fry them.


  6. Serve with Green chutney and nan.




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CHICKEN KARAHI

INGREDIENTS:-


1 kg chicken


4 tomatoes


1 C youghurt


1 Tbsp kasoori methi


Fresh corriander


1 Tbsp garam masala


2 Tbsp ginger garlic paste


1 tsp salt


1 tsp white pepper


1 1/2 tsp red chillies


oil for frying




METHOD:-




  1. Put oil in pan and fry chicken

  2. Remove the chicken form oil.

  3. Now add ginger garlic paste ,salt,white pepper,red chillies and tomatoes in remaining oil.

  4. After 3 mins add chicken .Add yoghurt after 5 mins and cover it and let it be cook.

  5. After5-8 mins add fresh corriander,ginger,garam masala,kasoori methi and cover.

  6. Cook for 4-5 mins.

  7. Serve it with hot Nan.


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KOFTA ALOO QOURMA

INGREDIENTS:-


FOR GRAVY:





1-2 fried potatoes(cut if 4s)


2 onions


1 Tbsp ginger garlic paste


2 Tbsp garam masala


I tsp corriander powder


2 tsp red chillies


1 C youghurt


1 C cream 1 1/2 tsp salt


1/2 C oil


1/2 tsp zeera powder


water 5 Tbsp





FOR KOFTA:


1/2 kg minced meat


2 tsp red chillies


1/2 tsp corriander powder


1/2 tsp tumeric powder


salt to taste


1 tsp garam masala


fresh corriander,mint 1 bunch


2 Tbsp dried chana powder





METHOD:-



  1. Mix all ingredients of kofta and make small balls.

  2. Put oil and onion in pan and brown them.

  3. Remove them from oil and let it be cool, so that it will become crisp.

  4. Now in the remaining oil, add ginger garlic paste, garam masala,corriandr powder,red chillies and fry it.

  5. Now add yoghurt and add brown onion.

  6. Now add koftas and potatoes.Then add salt cream and zeera powder.

  7. Cook it on slow flame until koftas cooked out.

  8. Garnish with green corriander and mint



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CONTINENTAL DISHES

BUTTER CHICKEN BIRYANI:


INGREDIENTS:-

For gravy masala:


1kg chicken boneless

1/2 C butter

2 Tbsp ginger garlic paste

2 Tbsp chsew nuts paste

1 Tbsp red chillies

1 C cream

1/2 C tomato puree

2 C tomato paste

2 lemon juice

3-4 green chillies

2-3 fried potatoes

1 tsp yellow colour



For rice:

2 C rice

ginger for garnishing

fresh corriander , mint for garnishing

brown onion


METHOD:-


  1. Take a pan add butter and melt it and add add chicken and ginger garlic paste and fry it.

  2. When water dries add green chillies,chsew nut paste,red chillies,tomato puree and cook fo 4 mins.

  3. Now add cream and salt.

  4. When cream dries out add tomato paste and cook it.

  5. When water dries remove from flame.

  6. Now add lemon juice.

  7. Boil the rice.

  8. Take another pan and pour layer of gravy,then rice,ginger,corriander,mint,green chillies,brown onion and fried potatoes.

  9. Repaeat the layer until all gravy and rice are used.

  10. Now pour yellow color (mixed in milk).

  11. Put the rice on dum for 10 mins.


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DRY CHICKEN CHILLI

INGREDIENTS:-

250 g chicken

1 Tbsp garlic paste

1 Tbsp ginger paste

1/2 tsp salt

1 tsp black peper

1/2 tsp chinese salt

2 Tbsp soysauce

1tsp red chilli

4 green chillies

1 Tbsp vinegar

2-3 spring onion

1/4 C oil


METHOD:-


  1. Take boneless chicken and add salt,blackpepper,chinese salt and soysauce.Marinate it for half an hour.

  2. Heat oil in a pan and add garlic paste and chicken and fry for 3-5 mins.

  3. Now add red chillies,chopped green chillies ,ginger paste,soysauce,vinegar,salt,chinese salt and spring onin. Fry it for 3 mins.

  4. Remove from flame and enjoy it.




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CHICKEN NOODLES SOUP

INGREDIENTS:

1 onion

250g boiled chicken

1 1/2 Liter chicken broth

1/2 C boiled peas

2 boiled carrots

1/2 C corn

2 C boiled noodles

2 Tbsp butter

2 1/2 Tbsp whiteflour

2Tbsp black pepper

salt to taste

1 tsp oil


METHOD:-


  1. Take a pan and add butter and melt it.

  2. Now add oil,whiteflour and choped onion and fry it.

  3. When onion becomes brown add broth and cook on slow flame.

  4. Add shredded chicken after 10 mins.Let it be cooked.

  5. Now add all vegetables and corn,noodles,salt and black pepper.

  6. Soup is ready.ENJOY IT!



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SWEET AND SOUR CAULIFLOWER

INGREDIENTS:



2C chicken broth

1 C ketchup

1 onion

1 capsicum

1 carrot

1 small cauliflower

3 Tbsp vinegar

2 Tbsp soysauce

1 Tbsp whiteflour

1 Tbsp black pepper

1/2 C pineapple juice

salt to taste

1 Tbsp cornflour
2eggs
1tsp sugar

oil for frying



METHOD:-


  1. Take a pan and add chicken broth,ketchup and mix it,

  2. Then add vinegar,soysauce,whiteflour, 1Tbsp oil,blackpepper and pineapple juice.

  3. Cook it for 5 mins.Then remove from flame

  4. Now make a batter by mixing whiteflour,cornflour,sugar,salt,eggs.Add califlower to it and marinate it for 20 mins.

  5. Then fry it.

  6. Take another pan and add oil,chopped onion.capsicum,diced carrots and fry them

  7. Now add vinegar and salt.

  8. When vegetables are stir fried then add them to sauce and also add fried cauliflower to it.

  9. When the mixture boils,add 1Tbsp cornflower(mixed in some water) in it

  10. Remove from flame and enjoy it.



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