Ingredients:
600-750gms. boneless chicken [1-inch cubes]
2 cups chicken broth / water
2 tbsp corn flour / corn starch
2 tbsp Soya sauce
1 egg
5-6 green chilies (finely chopped)
1 tsp garlic paste
1 tsp sugar
1 tbsp oil
2 green onion tops (chopped)
A pinch of ajinomoto (optional)
Oil to fry
1/2 tsp white pepper powder or to taste
Salt To Taste
Cooking Directions:
1, Take 1tbsp. corn flour, 1tbsp. Soya sauce, salt, egg in a bowl and marinate chicken pieces for about 10 to 15 min.
2, Deep fry the marinated chicken pieces till golden brown.
3, Now in a separate kadhai heat 1 tbsp. oil and add garlic paste and green chilies and fry for few seconds, ensure it does not stick to the kadhai.
4, Bring 2 cups water to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce, add fried chicken pieces to it and cook for few minutes.
5, Put the remaining corn flour in 1/2 cup water and dissolve, no lumps, add to the curry stirring constantly. Cook for 2-3 minutes.
6, Serve hot, garnished with chopped green onion tops.
Friday, March 9, 2012
Thursday, March 8, 2012
Tuesday, February 28, 2012
Recipe: Fish
This is something i learnt from my neighbour, long time ago, kids love it.
Works good in Snacks!
Ingredients:
10 fish fillet
200 gms gram flour
1 tsp ajwain
100 gms curd
1 tbsp ginger paste
1 tbsp red chili powder
1 tbsp garlic paste
1 tbsp lemon juice
1 egg
oil for deep frying
Salt To Taste
Cooking Directions:
1. Clean, wash and cut fish into one and a half inch size cubes. Apply salt, lime juice, ginger paste, garlic paste and red chilli powder on the fish and keep aside for 20 minutes.
2. Make a batter of gram flour, curd, egg, ajwain, salt and water. Marinate the fish pieces in this batter, keep for 15 minutes.
3. Heat oil in a pan and deep fry the fish till golden brown and crisp.
4. sprinkle chaat masala and lemon wedges.
Serve Hot.
Works good in Snacks!
Ingredients:
10 fish fillet
200 gms gram flour
1 tsp ajwain
100 gms curd
1 tbsp ginger paste
1 tbsp red chili powder
1 tbsp garlic paste
1 tbsp lemon juice
1 egg
oil for deep frying
Salt To Taste
Cooking Directions:
1. Clean, wash and cut fish into one and a half inch size cubes. Apply salt, lime juice, ginger paste, garlic paste and red chilli powder on the fish and keep aside for 20 minutes.
2. Make a batter of gram flour, curd, egg, ajwain, salt and water. Marinate the fish pieces in this batter, keep for 15 minutes.
3. Heat oil in a pan and deep fry the fish till golden brown and crisp.
4. sprinkle chaat masala and lemon wedges.
Serve Hot.
Saturday, February 18, 2012
Recipe: AAM PANNAA - An Indian Mango Drink
Summers are around the corner, and wanted to share something that my Mom used to make, Aam Pannaa.
Aam Pannaa is good for stomach in the summers, and ensures you keep cool.
Ingredients:
Four Large Green Mangos (Aam)
3 tblsp chopped Mint Leaves (Pudina Leaves)
1 tsp dry roasted and grounded Cumin Seed (Jeera)
3 tblsp Sugar (Cheeni)
1/2 tsp Red chili Powder (Lal Mirchi)
12 crushed Ice-cubes
1 tsp Salt (Namak)
3/4th cup Water
Cooking Directions:
1, Place the mangoes in water to cover the mangoes in a deep pan and bring to boil and then simmer for 10 minutes.
2, Drain off the water and then peel it, remove the seed, to get the pulp with a spoon.
3, Take a deep bowl, and place the pulp in it, adding water, sugar, salt, chili and cumin. Whisk them thoroughly.
4, Stir in the mint and whisk again.
5, Transfer it to a jug.
Serve chilled with crushed ice, Enjoy!
Aam Pannaa is good for stomach in the summers, and ensures you keep cool.
Ingredients:
Four Large Green Mangos (Aam)
3 tblsp chopped Mint Leaves (Pudina Leaves)
1 tsp dry roasted and grounded Cumin Seed (Jeera)
3 tblsp Sugar (Cheeni)
1/2 tsp Red chili Powder (Lal Mirchi)
12 crushed Ice-cubes
1 tsp Salt (Namak)
3/4th cup Water
Cooking Directions:
1, Place the mangoes in water to cover the mangoes in a deep pan and bring to boil and then simmer for 10 minutes.
2, Drain off the water and then peel it, remove the seed, to get the pulp with a spoon.
3, Take a deep bowl, and place the pulp in it, adding water, sugar, salt, chili and cumin. Whisk them thoroughly.
4, Stir in the mint and whisk again.
5, Transfer it to a jug.
Serve chilled with crushed ice, Enjoy!
Friday, February 17, 2012
Roasted Chicken
Ever landed yourself in a scenario when guest pop in out of no where, and you were obliged to cook dinner. Well times like those you need rich recipes which need to make you look good. Some of the stuff here could be difficult to find, but the central store always works.
Roasted chicken is absolutely effortless and uses the herb rosemary ( गुलमेंहदी ), along with garlic and butter to infuse the chicken and vegetables with amazing flavor.
Ingredients:
2 medium onions, quartered
1/2 cup butter
6 medium carrots, cut into 2 inch pieces and halved lengthwise
2 Tablespoons dried rosemary, crushed
3 garlic cloves, minced
1 whole roasting chicken (5 to 7 pounds)
2 Tablespoons minced fresh parsley
8 small red potatoes, halved
1 teaspoon salt
1/2 teaspoon pepper
Cooking Directions:
1. Melt the butter in a small saucepan. Add rosemary ( गुलमेंहदी ) , garlic, parsley ( अजमोद ), salt and pepper.
2. Place chicken on a rack in a roasting pan, tie drumsticks together. put half of the butter mixture over chicken.
3. Arrange vegetables around chicken, drizzle remaining butter mixture over vegetables. Cover and bake at 350 degrees F for 1 1/4 hours, basting every 30 minutes.
4. Uncover, bake one hour longer or until a meat thermometer reads 180 degrees, basting occasionally.
7. Cover the vessel and let it stand 10 minutes before carving.
A little Garnish, and Serve!!
Roasted chicken is absolutely effortless and uses the herb rosemary ( गुलमेंहदी ), along with garlic and butter to infuse the chicken and vegetables with amazing flavor.
Ingredients:
2 medium onions, quartered
1/2 cup butter
6 medium carrots, cut into 2 inch pieces and halved lengthwise
2 Tablespoons dried rosemary, crushed
3 garlic cloves, minced
1 whole roasting chicken (5 to 7 pounds)
2 Tablespoons minced fresh parsley
8 small red potatoes, halved
1 teaspoon salt
1/2 teaspoon pepper
Cooking Directions:
1. Melt the butter in a small saucepan. Add rosemary ( गुलमेंहदी ) , garlic, parsley ( अजमोद ), salt and pepper.
2. Place chicken on a rack in a roasting pan, tie drumsticks together. put half of the butter mixture over chicken.
3. Arrange vegetables around chicken, drizzle remaining butter mixture over vegetables. Cover and bake at 350 degrees F for 1 1/4 hours, basting every 30 minutes.
4. Uncover, bake one hour longer or until a meat thermometer reads 180 degrees, basting occasionally.
7. Cover the vessel and let it stand 10 minutes before carving.
A little Garnish, and Serve!!
Thursday, February 16, 2012
Tuesday, February 14, 2012
Recipe : Tomato-mint Soup
This is something i saw on tv, and i just love it.
1, Peel off the skin of 3 large boiled tomatoes.
2, In a mixei, add the tomatoes, and 1/2 tsp chopped green chilly and make a fine paste.
3, In a pan add 1 tbsp Butter and warm it, and to this add the tomato paste.
4, Boil till red color is obtained.
5, Then add one and a half tsp sugar, 5 ~ 6 finely chopped mint leaves, 2 tsp chopped spring onions and carrot and one fourth tsp ginger paste.
Then add 1 tsp corn flour paste. Add salt. Serve hot, avoid reheating.
1, Peel off the skin of 3 large boiled tomatoes.
2, In a mixei, add the tomatoes, and 1/2 tsp chopped green chilly and make a fine paste.
3, In a pan add 1 tbsp Butter and warm it, and to this add the tomato paste.
4, Boil till red color is obtained.
5, Then add one and a half tsp sugar, 5 ~ 6 finely chopped mint leaves, 2 tsp chopped spring onions and carrot and one fourth tsp ginger paste.
Then add 1 tsp corn flour paste. Add salt. Serve hot, avoid reheating.
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