Follow by Email

Monday, 19 November 2012

Chicken green tikki (hariyali chicken tikki)

Chicken boneless 300 gms
Coriander leaves chopped 4 tbsp
Mint leaves chopped 3 tbsp
Green chilli 1
Ginger ½ inch
Garlic 6-7
Corn flour 2 tbsp
Salt and oil as required
1.      Grind chicken once in a food processor. Keep aside
2.      Grind coriander, mint leaves, ginger, garlic and green chilli.
3.      Add ground paste, salt and corn flour  to chicken
4.      Mix well and make small balls
5.      Pat it into tikkis and shallow fry in oil
Serve hot

Thursday, 15 November 2012

Chicken onion fry

Chicken 500 gms
Onion sliced thinly 1
Shallots chopped finely 1 cup
Ginger garlic paste 1 tbsp
Fennel seeds ½ tsp
Cinnamon 1
Bay leaf 1
Chicken curry masala 1 ½  tbsp
Chilli powder 1 tsp
Garam masala ½ tsp
Coarsely ground fresh pepper ½ tsp
Salt and oil as required
1.      In a pan add oil, fennel seeds, cinnamon and bay  leaf
2.      Add onion and shallot. Saute till transparent
3.      Add chicken and ginger garlic paste. Saute till chicken turn white
4.      Add chicken curry masala, chilli powder and salt
5.      Allow it to cook in low flame with lid closed
6.      Once done add garam masala and pepper. Toss once
Serve with rice, rotis , pulao or briyani

Friday, 9 November 2012

Saucy pasta and noodles stir fry

Chinese Noodles 200 Gms
Italian Pasta (macaroni) 75 Gms
Onion 1
Garlic 4 pods
Anchovies ¼ cup
Soy sauce 1 tbsp
Sweet chilli sauce 1 tbsp
Pepper powder coarse 1 tbsp
Salt and oil as requred
1.      In a pan add 4 cups of water, a tsp of oil and a little salt. Bring it to boil
2.      Add noodles and pasta , allow it to cook for 10 minutes
3.      Turn off the flame and drain the water
4.      Rinse it of in running water and keep aside
5.      Hand pound onion and garlic coarsely
6.      Ina pan add oil pound onion-garlic. Sauté well
7.      Add anchovy and fry it well
8.      Add soya sauce, sweet chilli sauce and noodles to it. Toss well
9.      Adjust salt
10.  Add pepper powder and toss once
Serve hot

Monday, 5 November 2012

Kadai chicken (Punjab style)

Chicken 1 kg
Onion 1
Ginger 1 inch
Garlic 10 pods
Dry red chilli 6
Green chilli 2
Tomato 3
Turmeric powder ½ tsp
Coriander leaf chopped 2 tbsp
Salt and oil as required
Roast and grind
Coriander seeds 4 tsp
Cumin 2 tsp
Pepper corns 1 tsp
Cinnamon 1
Cloves 4
Bay leaf 1
Dry roast and grind coarsely
1.      Grind ginger, garlic and dry red chilli into paste
2.      Puree the tomato
3.      In a pan add oil and onion.saute well
4.      Add ginger garlic chilli paste, toss once
5.      Add green chilli, ground powder and tomato puree
6.      Toss well and add turmeric powder and chicken
7.      Sauté well till it turns white and add salt and coriander leaves
8.      Mix well and add ½ cup of water
9.      Allow it to cook
10.  Once done , stir fry till masalas gets coat well with chicken
Serve with rotis

Thursday, 1 November 2012

Pan grilled sardines in banana leaf(mathi valailayil pollichathu)

Sardine 6 whole, cleaned
Small onion chopped ½ cup
Ginger garlic paste 2 tsp
Pepper powder 1 tbsp
Chilli powder 1 tsp
Turmeric powder 1 tsp
Coriander leaf chopped 4 tbsp
Curry leaf 2 sprigs
Banana leaf 1(for packing and steaming)
Oil and salt as required
1.      Tender the banana leaves by running it over flame
2.      Marinate the fish with chilli powder, ½ tsp turmeric powder and salt for 1/22 hour
3.      In a pan add oil, small onion. Saute well
4.      Add ginger garlic paste, pepper powder,1/2 tsp turmeric powder,salt,curry leaf and a tbsp of coriander leaf. Saute well
5.      Once done allow it to cool
6.      In the banana leaf place half of this masala in the middle
7.      Top it with fish pieces
8.      Add coriander leaf  to it
9.      Top it with remaining masala and pack it
10.  In a pan add little oil and place this banana wrap on it
11.  Close with a lid and cook for 10 minutes in low flame
12.  Then turn it to the other side and cook for another 10 minutes
13.  Repeat the same such each of  the side cooking time is approx., 20 minutes
Once done open it up carefully and Serve hot
Flavours good and tastes good