Close [X]
LOG IN
Close [X]
PLEASE LOG IN OR REGISTER

Sorry, you need to be a registered member and logged in to access this page.
Please login or register below.

REGISTER

It's easy, quick and FREE!




Like Tree4Likes
  1. #11
    Eljaype's Avatar
    Eljaype is offline Silver ILite
    Join Date
    Oct 2006
    City
    Chennai
    State
    Tamil Nadu
    Country
    India
    Posts
    747
    Blog Entries
    19

    Default Chicken Vindaloo

    CHICKEN VINDALOO

    Ingredients:

    1 chicken, cut into small pieces, about 1 kilo
    2 tomatoes, chopped
    3 onions, chopped
    8 cloves garlic chopped
    2"piece ginger chopped
    1 tsp mustard
    1 1/2 tsp turmeric powder
    1/4 cup oil
    salt to taste
    1 1/2 tsp jeera powder
    3 tsp vinegar
    5 cloves
    1 tsp saunf
    2 cardamoms
    2 pieces cinnamon

    Method:

    Grind 1/3 of the chopped onions, garlic, ginger, mustard, turmeric powder, jeera, vinegar, and the whole garam masalas to a smooth paste.
    Apply the paste to the chicken pieces and leave it in the refrigerator for three/ four hours to marinate.
    Heat oil in a kadai. Saute the remaining onions, till they are golden. Add the chicken pieces with the masala with half a cup of water.
    Cover and cook till done. Stir it in between to ensure that the pieces are uniformly cooked and also that it does not stick to the bottom.
    Serve hot as a side dish with rice, roti or pulaos...


  2. #12
    Eljaype's Avatar
    Eljaype is offline Silver ILite
    Join Date
    Oct 2006
    City
    Chennai
    State
    Tamil Nadu
    Country
    India
    Posts
    747
    Blog Entries
    19

    Default Shami kababs

    SHAMI KABABS

    Ingredients:

    1/2 kilo minced meat
    2 medium sized onions chopped
    1/2 cup channa dal ( kadalai paruppu), soaked for half an hour
    1 tsp cardamom seeds
    2 tsps garlic, chopped
    2 tsps ginger, chopped
    1/2 cup coriander leaves
    3 green chillies
    2 tsps salt
    1 tsp garam masala
    1 tsp cumin seeds powder
    2 1/2 cups water
    oil for shallow frying
    2 eggs
    1 lime
    2 tbsp chopped coriander leaves

    Method:

    Cook minced meat, channa dal, cardamom seeds, salt and the 2 1/2 cups of water, till the meat and the dal are tender.
    Grind the ginger, garlic, green chillies, coriander leaves and cumin seeds powder. add the cooked meat and dal mixture and grind it to a nice paste.
    Add the eggs and mix well. Knead the mixture till it is smooth. Add the chopped coriander leaves and lime juice.
    Shape into cutlets and shallow fry them till both sides are golden and drain them in a kitchen towel to remove the excess oil.
    Serve with lemon wedges and tomato ketchup.


  3. #13
    Eljaype's Avatar
    Eljaype is offline Silver ILite
    Join Date
    Oct 2006
    City
    Chennai
    State
    Tamil Nadu
    Country
    India
    Posts
    747
    Blog Entries
    19

    Default Chicken Pepper Fry

    CHICKEN PEPPER FRY

    Ingredients:

    ! chicken, cut into 8 pieces
    salt to taste
    1 tsp turmeric powder
    2 tsp red chilli powder
    1 tbsp ginger-garlic paste
    juice of 1 lime
    1 tsp Garam masala
    2 tsps pepper powder
    2 onions diced
    4 tbsps oil

    Method:

    Make a mix of salt, turmeric powder, chilli powder, garam masala, ginger and garlic paste.
    Apply this mix on the chicken pieces and leave it for an hour.
    Heat oil in a pan, fry the onions to a golden colour. Add the chicken pieces with the remaining masala.
    Fry them for about five minutes and then cover and cook till tender. Sprinkle the pepper powder and lime juice. Stir well so that the masala is well coated and the gravy is dry. Garnish with coriander leaves and serve.


  4. #14
    Eljaype's Avatar
    Eljaype is offline Silver ILite
    Join Date
    Oct 2006
    City
    Chennai
    State
    Tamil Nadu
    Country
    India
    Posts
    747
    Blog Entries
    19

    Default Green peas with Mutton Kheema

    GREEN PEAS WITH MUTTON KHEEMA

    Ingredients:

    250 grams mutton Kheema,
    1 cup shelled green peas
    1 piece ginger crushed
    4 flakes garlic crushed
    1 tbsp coriander leaves chopped
    2 green chillies chopped
    2 onions, chopped
    1 tomato chopped
    1 tsp red chilli powder
    1/2 tsp turmeric powder
    1/4 tsp garam masala powder
    1/2 tsp pepper powder
    1 tbsp coriander powder
    salt to taste
    3 tbsp oil

    Method:

    Wash and clean kheema nicely and add salt and chilli powder. Leave it aside.
    Heat oil in a pan. Add chopped onions and saute till golden.
    Add ginger and garlic and saute for a minute. Add green chillies, coriander leaves and saute for a second.
    Add kheema and green peas and fry for a few minutes. Add pepper powder, coriander powder and garam masala to it.
    Cook till the meat and green peas are tender. Then, add the chopped tomatoes and cook till the tomatoes are soft and the gravy thickens.
    Garnish with a little more coriander leaves and add lime juice.
    Serve hot with rotis, naans and phulka etc.


  5. #15
    Eljaype's Avatar
    Eljaype is offline Silver ILite
    Join Date
    Oct 2006
    City
    Chennai
    State
    Tamil Nadu
    Country
    India
    Posts
    747
    Blog Entries
    19

    Default Mughlai Chicken Parathas

    MUGHLAI CHICKEN PARATHAS

    Ingredients:

    500 grams minced chicken
    6 green chillies
    4 tomatoes, chopped
    2 onions chopped
    1 tsp chilli powder
    1 tsp garam masala
    10 garlic flakes chopped
    2" piece ginger crushed
    salt to taste
    a handful of chopped coriander leaves
    2 tbsp oil

    For the dough:

    2 cups wheat flour
    2 tbsps ghee
    salt to taste

    Method:

    Heat 2 tbsps of oil in a pan.
    Fry ginger and garlic well and then add the chicken mince. Simmer and cook till tender. No need to add water.
    Add garam masala , salt and chilli powder. Mix well and cook till dry.
    Add tomatoes and fry till the tomatoes are soft and the oil starts oozing out. Add onions, green chillies and chopped coriander leaves. Mix well, simmer for two minutes and let it cool.

    Take wheat flour and rub in the ghee . Add salt to taste and enough water to make a soft pliable dough.
    Roll it out with hands into a long roll and cut them into uniform sized pieces.
    Roll it into a thick chappathi put in some filling. Put another rolled chappathi on top of this and seal the edges with the use of water.
    Flatten it a little more with the help of a rolling pin.
    Shallow fry on a tava . Pour ghee around the edges and when the side turns golden, flip it over and cook the other side.
    Serve it with some spicy curry and raitas.


  6. #16
    Eljaype's Avatar
    Eljaype is offline Silver ILite
    Join Date
    Oct 2006
    City
    Chennai
    State
    Tamil Nadu
    Country
    India
    Posts
    747
    Blog Entries
    19

    Default Fried Prawns with Hot Garlic Sauce

    FRIED PRAWNS WITH HOT GARLIC SAUCE

    Ingredients:

    250 grams of Prawns
    1 cup maida
    3/4 cup water
    1 tsp baking powder
    1 tsp ajinomoto
    1 tsp of salt or as per taste
    oil to fry

    Method:

    Clean, devein and then dry the prawns with a kitchen towel.
    Mix maida, salt and ajinomoto with enough water to make a thick batter. Mix in the prawns and leave it for about 2 hours.
    Deep fry spoonful of batter and prawn mixture till light brown.
    It should be fried on medium fire, otherwise it'll get burnt and will not get cooked properly.
    keep them aside to serve with hot garlic sauce.


    HOT GARLIC SAUCE

    Ingredients:

    1 tbsp garlic chopped
    1 tsp ginger chopped
    1 tsp chilli powder
    1 tsp ajinomoto
    1/2 cup tomato sauce
    1 tsp salt or as per taste
    1/2 cup chicken stock
    2 tbsps oil
    1 tbsp green chillies chopped
    1 stalk spring onion chopped

    Method:

    Heat oil in a pan. Frythe chopped onion part of the spring onion, ginger and garlic till golden.
    Add chilli powder and simmer.
    Add tomato sauce, ajinomoto and salt to taste.
    Cook for a minute and add green chillies and the leaves of the spring onion.Remove from fire.
    Add the fried prawns to this and serve hot.


  7. #17
    Eljaype's Avatar
    Eljaype is offline Silver ILite
    Join Date
    Oct 2006
    City
    Chennai
    State
    Tamil Nadu
    Country
    India
    Posts
    747
    Blog Entries
    19

    Default Fish fry with Flour

    FISH FRY WITH FLOUR

    Ingredients:
    10 Fish Fillets (boneless)
    1 cup maida
    1/2 tsp baking powder
    1/2 tsp ginger paste
    salt to taste
    1 egg
    1 tsp ghee
    oil to fry
    juice of half lime

    Method:

    Sift maida, baking powder and salt to taste. Add ginger paste and the beaten egg to this and add enough water to make it a batter.
    Add lime juice and mix well. The batter should be of a smooth consistency. Just before using it add the melted ghee and mix well.
    Dip the fish pieces in the batter and deep fry in oil.
    Drain and serve with tomato ketch up or sauce.


  8. #18
    Eljaype's Avatar
    Eljaype is offline Silver ILite
    Join Date
    Oct 2006
    City
    Chennai
    State
    Tamil Nadu
    Country
    India
    Posts
    747
    Blog Entries
    19

    Default Fish balls

    FISH BALLS OR KOFTAS

    Ingredients:

    1 cup fish , cooked and cleaned without bones
    2 cups maida
    2 green chilli, chopped
    2 onions, chopped
    1 stalk celery, chopped
    1 tsps pepper powder
    1/4 cup bread crumbs
    salt to taste
    oil as needed

    Method:

    Crumble the fish pieces.
    Heat 2 tsps of oil. Saute onions and green chillies.
    Add the fish to this and stir well. Add chopped celery, pepper powder and salt to taste.
    Mix so that all the ingredients blend well together.
    Knead maida with salt and enough water to get a stiff dough.
    Roll out small puris, put the filling in it and shape them as per your liking.
    ie, into rounds or any other shape you fancy. Deep fry in oil till golden and drain in a towel.
    Serve hot with ketchup or sauce.

    1


  9. #19
    Eljaype's Avatar
    Eljaype is offline Silver ILite
    Join Date
    Oct 2006
    City
    Chennai
    State
    Tamil Nadu
    Country
    India
    Posts
    747
    Blog Entries
    19

    Default Fish Vindaloo

    FISH VINDALOO

    Ingredients:

    1 kilo fish, cut into small pieces
    3 tsps chilli powder
    1 tsp ginger chopped
    15 flakes garlic
    1/2 tsp mustard
    1/4 tsp fenugreek
    1/2 tsp turmeric powder
    1/4 cup oil
    1 cup onions sliced finely
    250 grams tomato chopped finely
    1 tbsp vinegar
    2 tsps ginger julienned

    Garnish:

    1 tbsp vinegar,
    1/4 tsp sugar
    coriander leaves

    Method:

    Grind chilli powder, chopped ginger, 6 flakes garlic, mustard, fenugreek, and turmeric powder, with a little water to a smooth paste.
    Heat oil in a pan. Add onions and saute till they are golden. Add chopped tomatoes and 1 tbsp of vinegar to the onions and saute till the oil satrts oozing out.
    Add the ground masala paste.
    When the masala is cooked, add the fish pieces and the salt to taste.
    Sprinkle the julienned ginger and the remaining garlic sliced finely and mix well. Cover and cook for a few minutes more. Remove.
    Add the rest of the vinegar and the sugar and mix well in the gravy.
    The vindaloo is ready and serve hot with coriander leaves as the garnish

    Note:

    Even if kept outside, the curry will stay for more than a week. For reheating purposes. just heat in a micowave or steam it in a cooker/ steamer.
    Do not put on direct fire.


  10. #20
    Eljaype's Avatar
    Eljaype is offline Silver ILite
    Join Date
    Oct 2006
    City
    Chennai
    State
    Tamil Nadu
    Country
    India
    Posts
    747
    Blog Entries
    19

    Default Karimeen Pollichhathu

    KARIMEEN POLLICHHATHU

    Ingredients:

    3 medium sized karimeen
    2 bits of plantain leaf ,enough to cover the fry pan
    1"piece ginger
    1/2 cup small onions chopped
    4 green chillies
    a handful of curry leaves
    1 1/2 tsp chilli powder
    1/2 tsp turmeric powder
    2 tbsps coconut oil
    salt to taste

    Method:

    Wash clean and draw slashes on it with a sharp knife, on both sides but keep them whole.
    Mix chilli powder, turmeric powder and salt to make a marinade with a little water.
    Apply on the fishes and keep them aside.
    Heat a flat bottommed fry pan. Put one plantain leaf in the pan and place the fish on the leaf.
    Crush the chopped ingredients, onions, ginger, garlic an curry leaves together with a little salt. Pour 2 tsps of oil over the fish.
    Spread 1/3 rd of the mix over the fish and cover it with the other plantain leaf
    Pour a tsp of oil over the leaf and in the sides. Once the fish gets cooked flip it over and get the other side also cooked.
    Remove from fire and repeat the same with the other two fish.
    Serve garnished with lemon wedges.

    Last edited by Eljaype; 6th December 2006 at 04:54 PM.

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  
All times are GMT +5.5. The time now is 02:43 AM.

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 117 118 119 120 121 122 123 124 125 126 127 128 129 130 131 132 133 134 135 136 137 138 139 140 141 142 143 144 145 146 147 148 149 150 151 152 153 154 155 156 157 158 159 160 161 162 163 164 165 166 167 168 169 170 171 172 173 174 175 176 177 178 179 180 181 182 183 184 185 186 187 188 189 190 191 192 193 194 195 196 197 198 199 200 201 202 203 204 205 206 207 208 209 210 211 212 213 214 215 216 217 218 219 220 221 222 223 224 225 226 227 228 229 230 231 232 233 234 235 236 237 238 239 240 241 242 243 244 245 246 247 248 249 250 251 252 253 254 255 256 257 258 259 260 261 262 263 264 265 266 267 268 269 270 271 272 273 274 275 276 277 278 279 280 281 282 283