Ingredients:
salt to taste
1 tsp turmeric powder
1 kg chicken
25 - 30 peppercorns
3/4 cup tomatoes chopped
1/2 cup onions sliced
1 tblsp coriander powder
6 - 8 cloves8 -
10 curry leaves
2 tsp garlic chopped
3 tblsp oil
How to make murg kali mirch :
· Clean, wash and skin the chicken.
· Cut it into twelve pieces.
· Lb peppercorns to a coarse powder.
· Mix salt, crushed peppercorns and turmeric powder with the chicken pieces.
·Keep aside for half an hour.
·Heat up oil in a kadhai.
·Mix in cut onions and cloves.
·Stir fry on medium heat up till onions are light brown.
· Mix in cut garlic and stir fry for a minute.
·Mix in coriander powder and cut tomatoes.
· Stir fry till oil leaves the sides.
· Mix in marinated chicken, curry leaves and half cup water.
· Stir fry covered, stirring occasionally, till chicken is cooked.
·Correct flavor and serve hot.
Friday, September 19, 2008
Panchmel Daal
Ingredients
Tuar dal [arhar dal] 1/4 cup
Urad dal 1/4 cup
Moong dal 1/4 cup
Red masoor dal 1/4 cup
Chana dal, lightly crushed 1/4 cup
Cloves 4
Whole black peppercorns 4
Cinnamon [dal chini] 1 stick
Cumin seeds 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Coriander powder 1 teaspoon
Onion, finely chopped 1
Whole red chilies 3
Red chili powder 1 teaspoon
Salt to taste
Garam masala 1/2 teaspoon
Ginger-garlic paste 1 teaspoon
Clarified butter[ghee] or oil 2 tablespoons
Green coriander leaves, finely chopped 2 tablespoons
How to cook
1. Wash all the dals well, transfer into the pressure cooker, add water, salt and turmeric powder and pressure cook for 3 whistles.
2. Let it open. Heat oil or butter in a pan over medium heat, add cumin , whole red chilies, cloves, peppercorns and cinnamon, and let it splutter.
3. Now add onions, and ginger-garlic paste and saute until light brown.
4. Now add red chili powder, coriander powder and garam masala and saute for 1 minute, now add cooked dal, stir, bring to a boil.
5.Garnish with coriander leaves and serve.
Tuar dal [arhar dal] 1/4 cup
Urad dal 1/4 cup
Moong dal 1/4 cup
Red masoor dal 1/4 cup
Chana dal, lightly crushed 1/4 cup
Cloves 4
Whole black peppercorns 4
Cinnamon [dal chini] 1 stick
Cumin seeds 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Coriander powder 1 teaspoon
Onion, finely chopped 1
Whole red chilies 3
Red chili powder 1 teaspoon
Salt to taste
Garam masala 1/2 teaspoon
Ginger-garlic paste 1 teaspoon
Clarified butter[ghee] or oil 2 tablespoons
Green coriander leaves, finely chopped 2 tablespoons
How to cook
1. Wash all the dals well, transfer into the pressure cooker, add water, salt and turmeric powder and pressure cook for 3 whistles.
2. Let it open. Heat oil or butter in a pan over medium heat, add cumin , whole red chilies, cloves, peppercorns and cinnamon, and let it splutter.
3. Now add onions, and ginger-garlic paste and saute until light brown.
4. Now add red chili powder, coriander powder and garam masala and saute for 1 minute, now add cooked dal, stir, bring to a boil.
5.Garnish with coriander leaves and serve.
CHILLI PANEER
Ingredients
Cottage cheese (paneer) 200 grams
Cornflour/ corn starch 4 tablespoons
Oil 2 tablespoon + to deep fry
Garlic, crushed3-4 cloves
Green chillies, sliced3-4
Onions, sliced2 medium
Green capsicum, seeded and thick strips1 large
Vegetable stock 1/2 cup
Salt to taste
White pepper powder 1/2 teaspoon
Soy sauce 2 tablespoons
Chilli sauce 1 tablespoon
MSG 1/4 teaspoon
How to cook
Cottage cheese (paneer) 200 grams
Cornflour/ corn starch 4 tablespoons
Oil 2 tablespoon + to deep fry
Garlic, crushed3-4 cloves
Green chillies, sliced3-4
Onions, sliced2 medium
Green capsicum, seeded and thick strips1 large
Vegetable stock 1/2 cup
Salt to taste
White pepper powder 1/2 teaspoon
Soy sauce 2 tablespoons
Chilli sauce 1 tablespoon
MSG 1/4 teaspoon
How to cook
Drain paneer well and cut into diamond shaped medium sized pieces.
Heat sufficient oil in a wok, roll the paneer pieces in cornflour and deep fry on medium heat until the edges start to turn brown.
Drain on absorbent paper and set aside.
Blend remaining cornflour (nearly a tablespoon) in a quarter cup of water and set aside.
Heat two tablespoons of oil in a wok, add crushed garlic and stir-fry for a minute.
Add sliced green chillies, onions and green capsicum. Sauté for a couple of minutes.
Add fried paneer and stir in the vegetable stock. Add salt, white pepper powder, soy sauce, chilli sauce, MSG and stir well.
Stir in the blended cornflour and cook on high heat, stirring and tossing until the sauce thickens to coat the paneer and the vegetables.
Serve immediately.
KADHAI PANEER RECIPE
Ingredients:
250 gms Cottage Cheese (Paneer)
3 Capsicum (Shimla Mirch)
4 Onion (Pyaj)
4 Tomato (Tamatar)
1 " long piece Ginger (Adrak)
1 tsp Red Chili Powder (Lal Mirchi)
2 Bay Leaf (Tej Patta)
4 Cloves (Lavang)
1 piece Cinnamon (Tuj/Dalchini)
Little Orange Color
4 tblsp Clarified Butter (Ghee)
How to make kadhai paneer:
· Cut cottage cheese, capsicum in long pieces.
·Grind onion, tomato, ginger, salt, red chili powder and orange color.
·Mince cloves and cinnamom.
·Heat clarified butter in a pan.
·Add bay leaf, cloves, cinnamon.
Then add onion, tomato, ginger paste.
·Continue cooking it on medium flame till ghee/oil begins to separate.
·Add paneer and capsicum pieces.
·Cook on low flame.
·When the capsicum are done put off the flame.
·Take off the fire and serve hot.
·Serve with nan or paranthas..
250 gms Cottage Cheese (Paneer)
3 Capsicum (Shimla Mirch)
4 Onion (Pyaj)
4 Tomato (Tamatar)
1 " long piece Ginger (Adrak)
1 tsp Red Chili Powder (Lal Mirchi)
2 Bay Leaf (Tej Patta)
4 Cloves (Lavang)
1 piece Cinnamon (Tuj/Dalchini)
Little Orange Color
4 tblsp Clarified Butter (Ghee)
How to make kadhai paneer:
· Cut cottage cheese, capsicum in long pieces.
·Grind onion, tomato, ginger, salt, red chili powder and orange color.
·Mince cloves and cinnamom.
·Heat clarified butter in a pan.
·Add bay leaf, cloves, cinnamon.
Then add onion, tomato, ginger paste.
·Continue cooking it on medium flame till ghee/oil begins to separate.
·Add paneer and capsicum pieces.
·Cook on low flame.
·When the capsicum are done put off the flame.
·Take off the fire and serve hot.
·Serve with nan or paranthas..
VEGETABLE BIRYANI RECIPE
Ingredients:
2 cups Basmati Rice
1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans)
150 gms Green Peas
3 Finely Sliced Onion
2 Finely Sliced Green Chillies
Salt to taste
1 tsp Red Chilli Powder
2 tsp Cinnamon(dalchini), Caraway Seeds(zeera)
4 Cloves (laung)
1/2 tsp Black Pepper Powder
4 Tomato
1/2 cup Yogurt (curd)
4 tbsp Vegetable Oil
1/2 tsp Mustard Seeds
3 tbsp Dry Fruits (cashew nuts, raisin)
How to make vegitable biryani :
• Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or microwave.
• Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also.
• Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and saute them for a minute ot till they get pink in color.
• Add salt and red chilli powder and stir.
• Add fine chopped tomatoes and fry till they are properly cooked.
• Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.Heat it for about 10 seconds.
• Add all the fried vegetables.
• Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.
• Take this vegetable biryani out in a rice serving dish.
• Garnish with dry fruits and green coriander leaves.
• Serve the vegetable (veg ) biryani hot with raita and pickle.
2 cups Basmati Rice
1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans)
150 gms Green Peas
3 Finely Sliced Onion
2 Finely Sliced Green Chillies
Salt to taste
1 tsp Red Chilli Powder
2 tsp Cinnamon(dalchini), Caraway Seeds(zeera)
4 Cloves (laung)
1/2 tsp Black Pepper Powder
4 Tomato
1/2 cup Yogurt (curd)
4 tbsp Vegetable Oil
1/2 tsp Mustard Seeds
3 tbsp Dry Fruits (cashew nuts, raisin)
How to make vegitable biryani :
• Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or microwave.
• Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also.
• Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and saute them for a minute ot till they get pink in color.
• Add salt and red chilli powder and stir.
• Add fine chopped tomatoes and fry till they are properly cooked.
• Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.Heat it for about 10 seconds.
• Add all the fried vegetables.
• Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.
• Take this vegetable biryani out in a rice serving dish.
• Garnish with dry fruits and green coriander leaves.
• Serve the vegetable (veg ) biryani hot with raita and pickle.
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