Thursday, January 18, 2007

Capsicum chicken

Ingredients

· Chicken (cut into medium-sized pieces) – 1 kg

· Onions – 2 nos, sliced

· Green chillies – 6 nos slit lengthwise

· Ginger-garlic paste – 2 tsps

· Green capsicum – 3 nos, sliced

· Garam masala – a pinch

· Turmeric powder – a pinch

· Coriander leaves – a bunch

· Red chilli power – 2 tsps

· Cashew paste – 1 ½ tbsp

· Pepper powder – ½ tsp

Cooking oil – 100ml

Preparation


Heat oil in a wok and saute ginger-garlic paste, sliced onions & slit green chillies till golden brown. Add turmeric, red chilli powder and garam masala and stir. Pour tomato puree and cook for 5 minutes.

Put the chicken pieces into the gravy and cover the wok. Let the mix boil for another 10 minutes. Add capsicum slices, cashew slices, pepper and salt. When the chicken is almost cooked, add finely chopped coriander leaves. Temper with a dollop of ghee. Serve hot with roti or steamed rice.

Monday, January 01, 2007

Chicken Makkani Butter Chicken


Ingredients:
Tandoori Chicken 1

whole
Butter 50 gms

Cream 1 cup

Tomato puree 3

cups
Garam Masala Powder 2 tsp.
Red chilli powder 1 tsp.Coriander powder 1/2 tsp.

Ginger paste 1 tsp.

Garlic paste 1 tsp.

Green chilli paste 1 tsp.

Salt to taste
Chopped green coriander leaves for garnishing

Method:

1. Take 1 whole tandoori chicken and cut it into pieces.

2. Heat half of the butter in a frying pan. Add ginger garlic and green chilli paste and saute for 1 minute. Add chicken pieces and fry until brown from all the sides. Remove and keep aside.

3. Add the remaining butter and reheat. Add tomato puree, red chilli powder, garam masala powder, coriander powder and salt. Stir well.

4. Add little water just enough to make a thick gravy and bring it to boil on high. Reduce the heat and add chicken pieces.

5. Stir gently to coat all the chicken pieces with tomato gravy. Add 1/2 cup cream and simmer for 10 minutes.
Garnish with coriander leaves and rest of the cream and serve hot.

Chilli chicken - Recipe North Indian Style

Ingredients:
Chicken whole (cleaned and cut into pieces) 1 Kg
Green chilli 10
Red chilli powder 1/2 tsp
White pepper powder 1/4 tsp
Black pepper powder 1/4 tsp
Yogurt (curd) 1/2 cup
Turmeric Powder 1/4 tsp.
Soya sauce 2 tbsp.
Cornflour 2 tbsp
Ginger 1/2 inch
Garlic 4 cloves
Onion 1
Tomato 1
Salt to taste
Vegetable oil as required
Green chilli and green coriander leaves for decoration
Preparation Method:
1. Cut onion, tomato into small pieces. Add ginger, garlic and make paste.
2. Cut thin slices of green chilli.
3. Mix red chilli powder, salt, turmeric powder, yogurt, 1 tbsp. soya sauce, 1 tbsp cornflour and 2 tbsp oil. Marinate the chicken with this mixture for half an hour.
4. Then apply onion-tomato paste to the chicken and again marinate for half an hour.
5. Heat oil in a pan. Add green chillis, white pepper powder and black pepper powder and fry for 30 secs.
6. Add chicken marinade and fry until half cooked. Stir ocassionally.
7. Mix rest of the cornflour and soya sauce in water and add to the chicken. Add little water (about 2-3 cups) to make thick gravy and bring it to boil.
8. Cover and cook for 8-10 mins on low flame. keep a constant watch.

Garnish with green chilli on the sides and sprinkle chopped green coriander all over the chicken. Serve hot.

Saturday, December 16, 2006

Classic Butter Roasted Chicken with Herbs and Roasted Vegetables

Ingredients:

* 1 whole 4 1/2-to-5-pound chicken
* 6 whole rosemary sprigs, plus more for garnish
* 1 pound (about 8 to 10) baby new potatoes
* 12 baby carrots, lightly peeled or scrubbed
* 8 tablespoons butter (1 stick), melted
* 2 teaspoons kosher salt
* 1 teaspoon cracked black pepper
* 1 whole lemon, 2 holes poked through the skin
* 4 parsnips, peeled and halved lengthwise
* 1 cup chicken broth
* 1 bunch parsley, cleaned, for garnish

Directions:

Preheat the oven to 450 degrees F.

Remove the giblets and neck from the chicken. Rinse the chicken inside and out with cold running water; drain and pat dry with paper towels. Chop enough rosemary to make 2 tablespoons (about 3 sprigs). In a large bowl, combine the chicken, potatoes and carrots. Add the butter, chopped rosemary, salt and pepper. Toss well.

Place the whole lemon and 3 rosemary sprigs inside the cavity of the bird. With kitchen string, tie the legs together.

Put the potatoes, carrots and parsnips on the bottom of a 9-by-13-inch roasting pan. Place the chicken right on top of the vegetables. (This will both flavor the vegetables and act as a rack for the chicken.) Roast for 20 minutes in the oven. Add half of the chicken broth to the pan and baste the chicken with the juices from the pan. Continue roasting, basting 1 or 2 more times using the additional broth. The chicken is done when the temperature on a meat thermometer inserted into the thickest part of the thigh reaches 175 to 180 degrees F and the juices run clear when the thigh is pierced with the tip of a knife, about 80 minutes. The vegetables should be very tender and give easily when a fork is inserted into them. Remove the pan from the oven and let sit for 10 minutes before carving the chicken.

Place the chicken to one side of a platter and arrange the vegetables on the other. Tuck a small bunch of parsley between the chicken legs and arrange the remaining parsley over the vegetables in single sprigs. Pull some of the parsnips from the bottom and lay them on an angle on top of the vegetables. Carving at the table is required, so have a cutting board on the table alongside the platter, and, if needed, remove the chicken to the cutting board to carve.

Meatball Hero Sandwiches

Servings: 8

Ingredients:

* 2 pounds lean ground beef
* 2 eggs
* 1 cup Italian seasoned bread crumbs
* 2 jars (1 pound 10 ounces each) Ragu Old World Style Pasta Sauce
* 8 Italian rolls (about 6 inches long each), halved lengthwise
* 2 cups shredded mozzarella cheese (about 8 ounces)

Directions:

In a medium bowl, combine the ground beef, eggs and bread crumbs; shape into 24 meatballs.

In a 6-quart saucepan, bring the pasta sauce to a boil over medium-high heat. Gently stir in the meatballs. Reduce the heat to low and simmer covered, stirring occasionally, for 20 minutes, or until the meatballs are done. Serve the meatballs and sauce in the rolls, topped with cheese.

Monday, December 11, 2006

Indian Cheese - Paneer & Channa Recipe

INGREDIENTS:

1 1 1/2 Quarts milk
1 1/2 cup Cultured buttermilk

DIRECTIONS:

Pour milk into a heavy 4-quart saucepan. Bring to a boil over medium-high heat, stirring occasionally.

Reduce heat to medium and stir in buttermilk. When the curds form a mass (you’ll see a clear, pale-yellow whey surrounding the curds), remove pan from heat, Let stand, partially covered, for 10 minutes.

Line a colander with a double layer of dampened cheesecloth. Set the colander in the sink or in a bowl if you wish to save the whey (see note). Gently pour the curds and whey into the cheesecloth. Gather together the corners of the cloth, give one or two twists, and tie with a kitchen twine. Hang the cheesecloth bag over the faucet and let the cheese drain for 1 hour, or until it is as thick as yogurt (this is channa).

If the weather is warm, leave the cheesecloth bag in the colander, set the colander on a plate to catch the drippings, and refrigerate until the cheese has thickened.

Unwrap the channa and use immediately, or cover and store in the refrigerator for up to 4 days.

Save the whey for making your next batch of paneer, use it for cooking lentils or pilafs, or add it to soups.

Paneer cheese: Snugly wrap cheesecloth around the channa to form a “cake.” Place on a cookie sheet, place another cookie sheet on top and add weights (for example, 2 or 3 large cans of tomatoes, 2 or 3 bricks, a large pitcher of water). Let the cheese sit for 2 to 4 hours. Use immediately, or cover and refrigerate for up to 5 days.

Asparagus and Chicken Soup (Asparagus aur Murghi Soup)

Ingredients: chicken stock 3 cups dough 50 g cream 1 cup salt & pepper pinch boiled chicken 50gdiced asparagus

Method: Make a cream soup by heating chicken stock and adding roux. Add all the cream, leaving 2 tsp for garnishing & cook to a thick consistency. Season with salt and pepper. Dice boiled chicken to small cubes and put into soup. Cut asparagus into small pieces & blend into soup. Pour into soup bowl & garnish with cream.