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(01 Mar 2011)

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Recipes & Cookery

12 years 3 months ago #102 by Zehra
Ingredients :
Boneless chicken cut into small cubes(1 whole chicken)
1 tablespoon tomato sauce,
1 tablespoon chili sauce,
2 tablespoons Soya sauce,
2 tablespoons vinegar
Salt to taste,
6 green chilies
4 big onions (chopped),
1 heaped tablespoon corn flour,
2 eggs,
Refined cooking oil
Method:
Wash the chicken pieces and dry them. Marinate the pieces with 1 tablespoon Soya sauce, 1 tablespoon vinegar, 1/2 tablespoon tomato sauce, 1/2 table spoon chili sauce and enough salt.
Beat the eggs and pour them on the chicken pieces. Add half a tablespoon corn flour and mix well the whole mixture. Allow it to stand for 2 hours.
Drain excess liquid and store in a container. Heat oil in a pan and fry the chicken pieces. Keep the fried pieces in a separate container. In the left over oil fry the green chilies and chopped onion slightly. Pour the excess liquid stored earlier. Stir continuously. Add the chicken pieces. Pour the rest of the sauces and a pinch of salt. Mix the 1/2 tablespoon corn flour with a little of water and pour in the pan. Stir well and serve hot.

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12 years 3 months ago #103 by Zehra
Ingredients :
1 kg of small pieces of chicken
Soy Sauce - 300 gms
200 gms Ginger cut into small pieces
300gms Garlic cut into small pieces
Coriander leaves
1 Onion cut into long pieces
All purpose flour - 200 gms
Egg - 1
Bell pepper - 1 cut into small pieces
Agin-o-motto - a pinch
chilli powder, salt, black pepper to taste
Method:
Mix the all purpose flour, beaten egg, ginger garlic paste, salt, chilli powder to make a paste.
Add the chicken to the paste and let it for 45 minutes
Heat some oil in a pan and deep fry the chicken.
Heat a little oil in a pan and fry the onions, bell pepper, ginger and garlic pieces.
Add the soy sauce and let it boil
Add the fried chicken pieces to the boiling mixture.
Add the agin-o-motto and coriander leaves.

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12 years 3 months ago #104 by Zehra
Ingredients:
4 skinned Chicken Quarters
2 tblsp Lemon Juice (Nimbu Ka Raas)
1 Garlic Clove (Lahsun)
1 inch piece peeled and coarsely chopped Fresh Ginger (Adrak)
1 Green chilli (Hari mirch)
1 tblsp Water
4 tblsp Natural Yogurt (Dahi)
1 tsp Grouna Cumin (Zeera)
1 tsp Garam masala
1 tsp Paprika
1 tsp Salt (Namak)
A few drop of Yellow Food Colouring
2 tblsp melted Ghee
For garnishing:
Lemon Wedges
Onion (Pyaz) rings
Method:
Make 3-4 cuts in each chicken quarter using a knife.
Put the chicken in an ovenproof dish.
Combine lemon juice.
Rub it into the incisions.
Cover it.
Let it marinate for about 30 minutes.
Combine garlic, ginger and green chilli and water in a blender.
Grind to make a smooth paste like mixture.
Combine the paste to yogurt, ground cumin, garam masala, paprika, salt, food colouring and the melted ghee.
Mix all the ingredients well.
Spread them over marinated chicken pieces.
Coat the pieces with the yogurt marinade.
Cover it.
Let it marinate at room temperature for about 5 hours.
Turn once or twice maximum.
Place chicken in a oven at 325 F.
Let it roast for 1 hour.
Bast frequently and turn once.
The chicken should be tender and most of the marinade should be evaporated.
Then grill the chicken over hot charcoal.
Garnish it with lemon wedges and onion rings.

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12 years 3 months ago #105 by Zehra
Ingredients:
10 flakes garlic (crushed)
2 tbsp grated ginger
Salt To Taste
1 cup curd or plain yogurt(dahi)
1 tbsp lemon juice
1 chicken
1 cup long grain rice
3/4th cup shelled peas
6 bay leaves
1 cup ghee
2 large onions (finely chopped)
225gms/1/2 lb tomatoes (peeled & sliced)
2 cups hot water
3 tbsp chopped coriander leaves
Spices:
2 tsp garam masala powder
1 tbsp turmeric powder
8 cloves
6 black peppercorns
1 brown cardamom(Ilaichi)
1 tsp red chili powder
1 tbsp roasted coriander powder(Dhanya powder)
1 tsp cumin seeds
1/2 tsp saffron strands(Zafraan)
Method:
Mix three-quarter of garlic with half the ginger, half the garam masala, 1 tbsp. salt, 1/3rd of turmeric, half of curd and the lemon juice and mix to paste.
Make small cuts in the chicken flesh and rub the paste all over and in the cavity. keep aside for 2 hours.
Half cook the rice with peas, remaining garlic , 4 cloves, peppercorns, 1/2 tsp. salt, brown cardamom and 4 bay leaves and water and use to stuff chicken.
Heat the ghee in saucepan and fry the chicken until brown all over, being careful not to let the stuffing out. Drain the chicken.
In another pan fry half onions in the remaining ghee with 2 bay leaves, remaining cloves and green cardamoms, until golden.
Add the remaining turmeric and chili powder. Make a paste grinding together the coriander and cumin seeds and the remaining onion and grated ginger.
Cook, stirring, for 5-10 minutes, until the ghee starts to separate. add the remaining curd, the tomato and 1/2 tsp. salt.
Add the chicken to the pan and baste with the spice mixture. Pour over 300ml/ 11/4 cups of water, cover and cook in a moderately hot oven (200 degree centigrade, 400 degree Fahrenheit, gas mark 6) for 1 hour.
Steep the saffron in the remaining garam masala powder and coriander leaves before serving murgh musallam.

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12 years 3 months ago #114 by Zehra
Ingredients:
1 medium chicken, cut into big pieces
2 tsp adrak-lasan(Gingerand garlic) paste
3 tbsp beaten yogurt( curd/dahi)
1 ½ tsp garam masala
8 red chillies(mirch)
3 eggs, boiled and fried whole
A handful of kishmish, fried
3 tbsp ghee
2 pinches saffron(zafran), dissolved in ½ cup water
Salt to taste
Method:
Grind the following to a fine paste; red chillies and onion .
To the chicken apply the adrak-lasan(ginger and garlic) paste along with the yogurt( curd )and set aside. Heat the ghee and fry the onion-red chilli paste till the ghee separates. Add the marinated chicken and salt to taste, and fry till the ghee separates.
Add 1 ½ cups warm water and cook till nearly done. Add saffron water, boiled fried eggs, sprinkle cashewnuts and kishmish then simmer till done. Serve hot.

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12 years 3 months ago - 12 years 3 months ago #115 by Zehra
Ingredients:
1 medium chicken, cut into 8-10 pieces
2 onions, sliced fine
A handful of almonds blanched and sliced
A handful of cashewnuts,
2 tsp khus khus
1 tbsp ginger and garlic (adrak-lasan) paste
2 pieces cinnamon(darchini)
8 kalimiri
4 cloves( lavang)
4 cardamom( elaichi)
2 tez patta
¼ cup beaten yogurt(curd/dahi)
2 tbsp(cream) malai beaten
2 tsp chilli powder(mirch)
½ tsp haldi(tumeric)
3 tbsp ghee
Salt to taste
Method:
Grind the following to a fine paste: cashewnuts and khus khus.
Powder the following: dalchini, peppercorn, lavang, elaichi and tez patta.
Apply adrak-lasan paste along with the chilli powder and haldi to the chicken pieces. Then set this aside.
Heat the ghee and add the sliced onion. Fry till crisp before adding the chicken pieces, salt to taste and garam masala powder. Keep frying till ghee separates. Add ½ cup beaten curd and keep frying till the raw-curd smell evaporates.
Add 2 cups water and cook till the chicken is nearly done. Add cashewnut paste and beaten malai then simmer till the chicken is tender. Add sliced almonds.
Serve hot.

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