Friday, May 31, 2013

FRIED FISH WITH HOT SAUCE


INGREDIENTS

1-Fish bone less 1/2 kg
2-Chicken stock 1 cup
3-Carrot 1/4 kg
4-Capsicum 1/4 kg
5-Onion 1/4 kg
6-Oyster sauce 4 Tbs
7-Ginger garlic paste 1 Tbs
8-Cornflour 1 Tbs
9-Soya SAUCE 3 Tbs
10-Vinegar 1/4 cup
11-Chili sauce 4 TBS
12-Ajinomoto 1 TSP
13-Sugar 1/2 kg
14-Tomato ketchup
15-Oil 1/4 cup

INGREDIENTS FOR BATTER

1-Flour 1/2 cup
2-Egg 1 no
3-OIL 1/2 kg FOR FRYING
4-Cornflour 1/2 cup
5-Batter
6-Salt $ White pepper as per taste


METHOD

1-Cut fish into cubes and marinate in the batter for one hour.

2-Deep fry the fish till golden brown and keep aside.

3-Take a pan add the oil in which you fry the fish and add ginger, garlic paste.

4-Stir fry and add soya sauce, vinegar, chili sauce salt, white pepper, sugar, ketchup ajionomoto

  and cook it for few seconds.

4-Add the vegetables, cook till half done.

5-Add oyster sauce and  chicken stock if you need some gravy thick it with cornflour(dissolve in little amount of water).

6-Take a serving plate and arrange the fish pieces and pour over the hot sauce with vegetable.

7-Serve it with steamed or boil rice.

Wednesday, May 29, 2013

MASH KI DAL

MASH KI DAL

INGREDIENTS

1-White mash 250 g
2-Onion sliced 1
3-Green chili 4 50 5
4-Red chili(whole)6 to 8
5-Cumin seeds 1 Tsp
7-Ginger, garlic paste 1 tsp
6-Ginger(julienne)1 small piece
7-Oil 1/2 cup
8-Mint leaves for garnishing
9-Salt as per taste


Method

1-Clean dal and soak the dal for 30 minutes.

2-Put the dal in a pan, add water and cover the dal and boil it and remove the scums.

3-After that add whole red chili and ginger,garlic and cook until dal is soft.

4-Heat oil in a pan, add sliced onion and brown it and add ginger(julienne), cumin and sliced green chilies.

5-Now pour this mixture on prepared dal and garnish with mint leaves.

6-Serve with roti, nan or paratha.

Monday, May 27, 2013

CRISPY LEMON CHICKEN


INGREDIENTS

1- 3 Chicken breast cut into strips
2 -Oil for frying
3- Juice of 2 lemon and (zest of one lemon)
4- 50 g flour
5- 50 g cornflour
6- 1 tsp white vinegar
7 -Salt as per taste
8- 175 ml very cold soda water


METHOD

1-Heat oil in a large pan.Sift the flours in a bowl with white pepper and salt.

2-Mix well and than slowly pour cold soda water and mix it until smooth.

3-Take a chicken tong and dip the strips into the batter and deep fry it

 till crisp and drain it on a tissue paper.

4-Stir in the lemon juice on the chicken and sprinkle with lemon zest.

5-Serve it with tomato kethcup.

Wednesday, May 22, 2013

CHICKEN CHOPSUEY



INGREDIENTS

FOR FRYING NOODLES

1- Noodles one packet
2- water( for boiling)
3- Oil for frying
4- 1/2 tsp salt
5- flour 1 cup(dust noodles with flour then fry)


INGREDIENTS FOR SAUCE

1- 1/2 Chicken(cooked and shredded)
2- 1/2 cup spring onion( finely chopped)
3- 1/2 cup carrot (julienne)
4- 1/2 cup capsicum(julienne)
5 -1/2 tsp white pepper
6- 1 tsp ginger paste
7- 1/2 tsp chili powder
8- 3 cup chicken stock
9- 1 Tbs tomato sauce
10- 1 tbs soya sauce
11- 2 Tbs chili sauce
12- salt as per taste
13 -Sugar 1 Tbs
14-Vinegar 1 Tbs
15-1 1/2 Tbs corn flour(Mix in water approximately 1/4 cup)
16- 4 Tbs oil
17- 1 Tomato (chopped)

How TO MAKE SAUCE

METHOD

1- Heat 4 Tbs of oil in the pan.
2- Add ginger paste, spring onion, carrot, capsicum, pepper and chilli powder.
3- Stir fry these on a high flame for one minute
4-  After that add chicken and fry it for 2 to 3 minutes.
5- Add The stock, tomato sauce,soya sauce, sugar, vinegar and salt.
6- Bring it a boil and than add cornflour paste and cook it until mixture thickens.
7- Add chopped tomato in the last and remove it from the flame.


HOW TO MAKE CRISPY NOODLES

1- Boil water in the pan add salt and noodles in that.
2- Cook it until tender than drain it properly and cool it under running water.
3- Than take a tray and dust Noodles with flour and deep fry in the oil until crisp and golden in co lour.

HOW TO ASSEMBLE CHOPSUEY

1- Take a dish and place crispy noodles in it than pour the hot chopsuey mixture on the top
   serve immedaitely and granish it with green onion on the top.

Tuesday, May 21, 2013

KHEER



INGREDIENTS

1- Milk 2 litre
2- Rice (soaked crushed) 100 gm
3- Green cardamon 6 to 8
4- Sugar 200 gm
5- Kewra essence few drops
6- Almond (Thin slices) 25 gm
7- Pistachio (Thin slices) 25 gm
8- Silver paper for decoration


METHOD

1-Clean the rice and soak in the water for one hour.

2-Heat the milk and bring to boil.

3-After that add the rice in the milk.

4-Cook it over medium heat and stir it with a wooden spoon.

5-When cooked check it consistency and add sugar and cardamon seed.

6-When it become thick add kewra.

7-Take it out in a serving dish.

8-Sprinkle with almonds and pistachio.

9-Paste silver paper on it.

10-Serve cold.

Friday, May 17, 2013

CHICKEN WITH PINEAPPLE



INGREDIENTS

1- chicken Boneless 1/2 kg
2- Pineapple 1/2 tin
3- Whole red chili 08 pieces
4- Onion 2 medium
5- Stock 1 cup
6- Ajinomoto 1 Tsp
7- Salt/Pepper 1/2 tsp
8- White pepper1/2 tsp
9- Soya&sauce 2 Tsp
10-Sugar 1 Tsp
11-Vinegar 1 Tbs
11- Garlic paste 1 Tsp
12  Oil 3 Tbs
13- Corn Flour 2 Tbs


METHOD

1-Cut chicken into cubes.

2-Heat oil in a pan. Add garlic paste and stir fry it.

3-Add the chicken pieces & fry til half done.

4-Add the onions.

5-Add the red chili and ajinomoto, salt , pepper, white pepper, soya sauce sugar vinegar
  Cook till the chicken is tender.

6-Add the pineapple pieces and stir fry it.

7- If you want gravy then add 1 cup stock and thicken it with corn flour.

Thursday, May 16, 2013

CHICKEN CHOW MEIN




INGREDIENTS


1- Chicken Boneless 1/4 kg
2- Carrot 1 (julienne)
3- Capsicum 1 (julienne)
4- Cabbage 50 gm
5- Bean sprout 50 gm
6- onion 1 medium
7- Ajinomoto 1 Tsp
8- Soya Sauce 4 Tsp
9- Salt/pepper according to taste
10-Oil 6 Tbs
11 Garlic paste 1 Tsp
12-Chinese Noodles 1 packet


METHOD

1-Boil water in a pan .Add the noodles cooked till 3/4 tender.Drain off
the water$ spread the noodles in a tray & oil them. Keep aside and cool it
for one hour.

2-Heat oil in a wok. Add garlic paste $stir fry it.

3-Add chicken pieces& cook till tender.

4-Add the onions, bean sprout then the rest of the vegetables, stir fry till done.

5-Add the seasoning of salt,pepper, soya sauce,ajinomoto,and little sugar.

6-Reheat the noodles to the vegetable& toss well and serve hot.

Tuesday, May 14, 2013

CHICKEN WONTONS WITH PLUM SAUCE




INGREDIENTS

1- Chicken 1 cup
2- Oil 1 Tbs
3- carrot 1/3 cup shredded
4- 2 green onion finely chopped
5- 1 Tbs finely chopped coriander
6- 1 Tbs Soya sauce
7- 1 tsp ginger (grated)
8- 3 cloves garlic (crushed)
9- 1/2 tsp sugar
10- Salt as per taste
11- 30 round or square wontons wrappers
11- Oil for deep frying


PLUM SAUCE

1- 1 cup bottled plum sauce
2- 1 Tbs soya sauce



METHOD OF MAKING PLUM SAUCE

In a small pan combine plum sauce and soya sauce.Cook and stir on a medium heat
for few minutes and the sauce is ready.


METHOD

1- Heat oil in a pan and cook chicken until it cook properly.

2-Take it out and shred the chicken and combine carrot,green onion, coriander
  soya sauce, ginger garlic, salt and sugar and oil mix it well.

3-Place 1 rounded tsp of mixture into the center of each wontons wrapper.
  Brush edges of wrapper with a little water bring together to from a bundles
  and squeeze gently to secure.

4- Now take a pan and heat oil deep fry these bundles and cook until golden
   and crisp.

5- Remove from oil and and drain on a paper towel and serve it with plum sauce.

Sunday, May 12, 2013

GOLA KEBAB




INGREDIENTS

1- Meat(mince) 1 kg
2- 2 Tbs Ginger garlic paste
3- Salt as per taste
4- Red chili powder 2 Tbs
5- Gram masala powder 2 Tbs
6- Yougart 1/2 cup
7- Cumin seeds 1 Tbs
8- Whole coriander 1 Tbs
9- Raw papaya 2 Tbs
10 oil 1/2 cup
11-Onion 2 medium

METHOD

1- Grind, meat, ginger, garlic,salt onion red chili,coriander, gram masala and raw
   papaya and refrigerate it for 2 to 3 hours in the refrigerator.

2- Take out from the refrigerator add yougart and oil and mix it well.

3- Make kebabs and put them on a skewers and barbecue it on a hot coals or on a grill.

4- While kebab are roasting you can glaze oil on that with a tissue paper or some cloth.

5- You can also make these kebab on a non sticking pan and when they are cooked you can heat a piece
   a charcoal on a stove  and put it in the center and  pour a cooking oil on that and keep a lid on that
   for 5 to 7 minutes to give a nice smokey flavor.

6- You can serve it with some Raita or some fresh salad.

Thursday, May 9, 2013

THAI GREEN CHICKEN CURRY




INGREDIENTS

1- 8 thigh cutlets( approximately one kg)
2- 2 Tbs peanut oil
3- 3 to 4 garlic cloves (chopped)
4- 1 Tbs grated fresh ginger
5- 3 green onions finely chopped
6- 1 tsp curry powder
7- 1/4 cup green chili pepper
8- 1/2 tsp ground coriander
9- 1/2 tsp ground cumin
10- 2/3 cup coconut canned milk
11- 1 tsp Thai fish sauce
12- 2 medium tomatoes (chopped)
13- 1  1/4 cup water

METHOD

1-In a large pan heat oil.Add garlic,ginger,green onions and curry powder
  cook it for one minute. Than add chili pepper, coriander and cumin.

2- Add chicken cook over medium heat for 5 minutes.Add water and simmer
for 15 minutes.

3-Add coconut milk, fish sauce and chopped tomatoes.Simmer uncovered
  for 10 to 15 minutes or until the chicken is tender.

4-Serve green curry with hot steamed or boil rice.

Wednesday, May 8, 2013

CHICKEN WITH MUSHROOMS IN BROWN SAUCE



INGREDIENTS

1- Chicken breast 1 kg
2- 1 Tbs garlic paste
3- 1 Tbs ginger paste
4- 2 Tbs flour
5- 1 cup mushrooms
6- 2 Tbs butter
7- 1 Tbs mustard paste
8- 1 Tbs white pepper
7- 3 Tbs Worcestershire sauce
8- 1/2 cup  Oil
9- 2 cup brown sauce
10- 2 Tbs coriander leaves(finely chopped)

HOW TO MAKE BROWN SAUCE

1-Take a pan add oil and stir fry 1/2 kg bones until brown or you can roast it in the oven.
2 Add  6 to 8 cups of water and boil till 2 cup of stock remain.
3-Take a pan add butter, flour and add the bone stock you made and stir continuously to avoid lumps.Brown sauce is ready.


METHOD

1-Take a pan add oil in that than fry chicken breast and set aside.

2-Then fry mushrooms and set aside.

3-Now add the chicken breast to the brown sauce you made and cook on a medium heat
  until chicken is tender and sauce thickens.

4-In the end add mushrooms and cook it for five minutes.

5-Garnish it with fresh coriander and served with boiled rice.

Tuesday, May 7, 2013

CRISPY FRIED CHICKEN IN CHILI SAUCE




INGREDIENTS

1- Chicken bone less 500 gm
2- 1 tsp vinegar
3- 2 Tbs cornflour
4- 1 cup bread crumbs
5- Salt and freshly ground pepper to taste

FOR SEASONING

5- 2 Tbs oil
6- 10 TO 11 flakes garlic (finely chopped)
7- 8 to 10 green chilies (finely chopped)
8- 1 Tbs Soya sauce
9- 1 inch piece of ginger (finely chopped)
10- 1/2 Tbs vinegar
11- 2 Tbs tomato sauce
12- 2 Tbs chili sauce

METHOD

1-Take a pan and cook chicken until tender.

2-Add salt freshly ground pepper,vinegar over chicken.

3-Add water to a cornflour and make a thin batter.

4-Dip chicken pieces in cornflour batter roll over bread crumbsand
deep fry in a hot oil until golden or crisp.

5-Take a pan add 2 Tbs of oil, fry garlic, green chilies,ginger until brown.

6-Add salt, pepper,Soya sauce, vinegar, chili sauce, tomato sauce and fried chicken.

7-Stir gently and serve hot.

Monday, May 6, 2013

SPINACH AND CHICKEN LOAF




INGREDIENTS FOR CRUST

1- 2 Tbs butter (melted)
2- 3 cup flour
3- 1 1/2 tsp baking powder
4- 1/2 tsp salt
5- 1/3 cup butter or margarine
6- 3/4 cup cold water


FOR FILLING

1- 1 Tbs olive oil
2- chicken 500 g (ground)
3- 1 bunch of spinach(chopped )
4- 1 large tomato chopped
5- 1 1/2 cup cheddar cheese(shredded)
6- 3 Tbs flour
7- 1 egg beaten
8- salt and pepper as per taste
9- 1/3 cup coriander leaves(chopped)

METHOD

1 Preheat the oven at 200 centigrade
2 Take a 5*9 inch pan and brush with half of the melted butter and set aside.
3-Take a food processor bowl combine flour, baking powder salt and chopped butter
and process it, add water again process until you get a soft dough.
4-Take out the dough and roll it on a surface and roll three-quarters of a dough into
a rectangle shape and cover the bottom and side of the loaf pan. Again roll remaining dough into
10*6 inch and cover both with plastic wrap and refrigerate.

HOW TO MAKE A FILLING

1-Heat oil in a pan.Saute chicken over medium heat until brown.
2 Break up any large pieces of chicken, stir in spinach,tomato,cheese,flour
  pepper, egg, coriander,salt and mix well .
3-Take out the loaf pan from the refrigerator and add this mixture of chicken into
  it.Top with a remaining dough and remember to seal the edges.
4 Cut 2 or 3 small slits in the top to allow the steam to escape.
5-Brush with remaining melted butter and bake it for 40 to 50 minutes or until brown.
6 Leave loaf 15 minutes before removing from pan cut slices and served hot or cold.

Sunday, May 5, 2013

TANDOORI CHICKEN ON SKEWERS


INGRIDENTS

1-6 boneless breast halves(cut it into long strips 3/4 inch)
2-2 tsp turmeric powder
3-1 tsp paprika
4-1 tsp gram masala
5-1/2 tsp ground cardamom
6-1 tsp ground coriander
7-1 small onion grated
8-1 tsp garlic crushed
9-2 tsp lemon juice
10-1 tsp sugar
11-salt to taste
16-red food co lour(few drops)
17-8 oz yougart
18-16(10 inch skewers)
19- 1 tsp chili powder

METHOD

1-In a large bowl, mix turmeric,chili,cardamon,coriander,onion,gram masala,salt
yougart,sugar and lemon juice.

2-Mix mixture well and add few drops of red food co lour.

3-Cut the chicken into long strips 3/4 inch wide and marinate this strips
in the mixture and and cover and refrigerate it for three hours.

4-Thread the chicken on the skewers.Place on a lightly greased grill and cook
over medium hot coals for about 8 to 10 minutes on each side.

5-Turn often and brush with reserved marinade several time before cooking.

6-Serve it with salsa or some dip.


SALSA RECIPE

1-1 small cucumber
2-1 small onion finely chopped
3-1 medium tomato
4-1 Tbs white vinegar
5-1/4 tsp sugar
6-2 Tbs olive oil
1/4 cup freshly chopped coriander

Method

Mix all these ingredients in a bowl and serve.

Saturday, May 4, 2013

SESAME CHICKEN WITH TAHINI CREAM




INGREDIENTS

1-4 boneless chicken breast piece(cut it into halves)
2-1 tbs olive oil
3-2/3 cup bread crumbs
4-1/4 sesame seeds
5-1 Tbs ground cumin
6-1 tsp red chili powder
7 1 tsp freshly ground black pepper
8-Salt as per taste

HOW TO MAKE TAHINI CREAM


1-1/2 cup Tahini
2-1/2 cup sour cream
3-1 Tbs lemon juice
4-1 Tbs freshly coriander leaves
5-2 green onion finely chopped

Mix all these ingredients in blender and process it until smooth and serve sauce with chicken.



How to MAKE SOUR CREAM

1-1/4 cup milk
2-1 cup cream
3-3/4 tsp white vinegar


1-Combine the milk and vinegar and keep it aside for 10 minutes
2-Take a Jar Pour the heavy cream into a jar.
3- Stir in the milk mixture, cover the jar, and keep it at room temperature for 24 hours.
4- Chill before using.


METHOD


1-Preheat the oven at 400 FAHRENHEIT
2-Brush the chicken fillets with oil.
3-Combine bread crumbs, sesame seeds, cumin, chili, salt and pepper coat chicken with this mixture.
4-Place a chicken on a lightly greased baking dish.Bake it for 25 to 30 minutes or  until the chicken
cooked  properly and had a nice brown co lour.

Chef tip

 Tahini cream is made one day before store, covered in the refrigerator.Bring to room
temperature when serve.It is also available in most supermarkets.

Friday, May 3, 2013

SPECIAL CHICKEN SAJJI


INGREDIENTS

1-Chicken whole 1
2-Ginger Garlic paste 2 tsp
3-Salt as required
4-Zeera powder 1 Tbs
5-Black pepper 1 Tbs
6-Yougart one cup
7-Vinegar 5 Tbs
8-Chaat Masala 1 Tbs
9-Oil 2 Tbs

Method

1-Marinate chicken with all these spices mentioned above for at least 3 hours.

2-Take a non stick pan and brush oil on the chicken and cook it for 30 minutes put a lid on that.

3- When Chicken cook properly Put a coal on a piece of chapati and pour few drop of oil or butter and
 put a lid on that for 7 minutes.It will give a nice smoky aroma to your Sajji.

4- Serve with onion rings,chapati,rice or with some raita.