Tuesday, January 11, 2011

CHICKEN JALFREZI



Ing:
500gms boneless chicken cult in 1 inch cubes
puree 1 lrage tomatoe or use 1 tbsp tomato paste (but the fresh one tastes better)
2 large cloves garlic
1/2 tsp minced ginger
1/2 cup yoghurt beaten well
1 tbsp maze flour (makai ka aata)
salt according to taste
1 tsp crushed red chilies1/2 tsp turmeric powder
1/2 tsp all spice powder
1 tsp freshly ground corriander seeds
1 cup capsicum cut in 1 inch sqs (use different colors for a nicer look)
1/2 cup tomato squares same size and make sure to take away seeds
1/2 cup onion sqs (saperate the layers)

FOR SPICY JALFREZY


1 green chili chopped
1/2 tsp crushed black pepper


METHOD:
  • Marinate chicken with half of the salt ginger, garlic, mazeflour and dry spices , For spicy jalfrezy add green chili to the marinate
  • heat oil about 1/4 cup and fry marinated chicken till the water dries and oil comes up
  • put in tomatoe puree and fry till the water is gone again
  • now add yoghurt and fry again till the oil shows
  • Put in crushed black pepper ,if using ,now
  • once the water is dry add in all the vegetables, stir fry to coat well then lower the heat and cook covered on low flame till the vegetables are just tender
  • do not over cook the vegs as they should keep their shape and texture
  • serve with white boiled rice or pita bread

Wednesday, January 5, 2011

GAJJAR KA HALWA (CARROT HALWA)


INGS:
2kg red large carrots
4 - 5 ltrs milk
1cup sugar or you can add 1  1/2  if you have a sweet tooth
green cardamom seeds about 1 tsp
kewra water (opt)
diced coconut ,if using dried soak it a night before
blanched almonds
dry milk powder 1 cup
1 cup ghee or oil

METHOD
  • Peel and grate carrots
  • Cook grated carrots and milk on low flame untill milk is thick like cream
  • now add coconut and half of the almonds
  • add sugar and adjust according to taste
  • heat ghee on low flame and put in cardamoms fry on low heat until the aroma rises
  • add this hot seasoned oil to the carrot mixture and stir frequently for a while
  • when milk evaporates almost completely add in the dry milk and stir to mix well
  • when the moisture is all gone and ghee shows up your halwa is done , do not over cook or it will become dry
  • garnish with remaining nuts and silver foil
  • add kewra or rose water at this time if liked
  • enjoy

Monday, December 27, 2010

KADHI

GRAMFLOUR AND YOGHURT DISH

Ings:
1/2 kg yoghurt (about 2 cups)
1/2 cup -3/4 cup besan ( gramflour ) according to the thickness of the yoghurt
7 - 8 cloves of garlic minced (large)
1tsp minced ginger
coarsly crushed corriander (sookha sabut dhaniya) 2tsp
1/2 tsp cumin
1 small onion finely chopped
1/4 cup oil
salt 1 1/2 tsp
red chili powder 1 tsp
1 tsp turmeric powder (haldi)
2 large green chilies

INGREDIENTS FOR PAKORA (spicy gramflour fried balls)
take about 2 cups of besan
1tsp salt heaped
1tsp red chili powder or crushed
2 medium or 1 large onion finely chopped
1 tbsp crushed corriander
1/2 tsp ajwain (caraway seeds)
2 tbsp chopped fresh corriander
1/4 tsp baking soda
1 tsp roasted cumin seed ,crushed
1 tbsp very hot oil
warm water to mix

INGS FOR TARKA (hot oil seasoning)
4-5 large garlic cloves finely chopped
curry leave or bay leave
1tsp zeera (cumin seed)
5 - 6 red chili rounds
1/4 cup oil

METHOD:
  • add enough water in yoghurt to make the consistancy of  milk (a little thicker) about 6-8 cups of  water. take a cup out of it and mix in the gramflour 3/4 cup add it in the whole yoghurt and mix well pass through a strainer to avoid any lumps
  • heat  oil and fry onions till light golden
  • add in salt, red chilies, turmeric, corriander crushed and ginger and fry put in a little water and cook till the onions are tender
  • put in the diluted yoghurt and besan lassi and ccok on high flame stirring all the time till it starts boiling
  • once it starts to boil cover and cook on low to medium heat unti a little thick and oil comes on top
  • now add green chilies and cook covered  for 5 - 10 more mins
  • do not let it too thick if it is too thick add in some boiling water as it is going to be thicker when we add pakoras
  • now put in hot pakoras just as you take them out of the wok and do not add too many or the gravy will be too thick, cook over low heat covered until the pakoras are tender
  • season with Tarka and all spice powder
METHOD FOR PAKORAS:
  • mix all the ings and make a thick mixture with warm water
  • add hot oil in the end and keep covered for 2 - 3 hrs
  • fry small balls in hot oil and make them dark golden brown because they will turn lighter in colour when we put them in kadhi
METHOD FOR TARKA:
  • heat oil on very low heat and fry all ings till the garlic is golden do not overfry if the garlic is too dark it will spoil the taste
  • if you are using curry leaves add them just at the time of pouring but if using bay leaf fry it till golden
  • pour the hot oil ings when the pakoras are tender and kadhi is ready to serve 
  • season with garam massala 

Friday, December 24, 2010

CHICKEN WITH CHICKPEAS

MURGH CHOLE
Ings:
1 medium onion chopped
1/4 tsp feenugreek seed (maithi dana)
1tsp ginger
1tsp garlic
3 large tomatoes chopped
salt 1tsp
red chili powder 1tsp
turmeric powder 1/2 tsp
1 chicken cut into 8 pieces
boiled chickpeas 2 cups
1/2 cup yoghurt beaten
1/2 tsp caraway seed (zeera) crushed with 1/4 tsp green cardamom seeds
1-2 green chillies chopped
1/2 cup oil

METHOD:
  •  heat oil and fry feenugreek seeds on low flame add garlic and fry 
  • when it starts turning golden add onions and stir fry
  • when onions are light golden put in tomatoes and stir fry till the water evaporates
  • put in yoghurt and fry till the oil comes out
  • take out some oil and keep asside
  • put in chickpeas add 2 cups of water and cook covered till the gravy is thick and chicken is cooked thorough
  • now add the crushed caraway and green cardamoms a little garam massala (all spice powder) and green chilies keep covered and cook on very light flame for 5 - 10 mins
  • serve with naan or chappati

Thursday, December 23, 2010

CHICKEN DRUMSTICKS

Ings:
8 chicken drumsticks.
1 medium onion chopped.
1 egg
1tsp salt
3-4 large green chilli chopped very finely
1 tbsp soya sauce
2tbsp plain flour
2tbsp cornflour
1/2tsp baking powder
1 large garlic clove minced
1 tbsp white vinegar
METHOD
  • Cut the meat off the bone from the back end of the drumsticks and gently spread like a flower , take care that it should be joined from the upper round end .Marinate with 1/2 tsp salt , vinegar and garlic and keep covered for 2-3 hrs
  • Mix together all the above remaining ings and make a thick paste (thick enough to coat the drumsticks )
  • put the marinated drumsticks in this mixture and coat well , let them marinated for 2 more hrs
  • Deep fry on medium heat till golden

Friday, February 26, 2010

CAKE DECORATION

This is a creation me and the boys are really proud of . Although we satrted for a rocket and ended up with this pretty looking truck ...heheheh!!! 



But you can find the real thing hereSPACE SHUTTLE CAKE
You will find a lot more cakes there and dont worry instructions are so good that you will definitely get some thing in the end...enjoy!

Monday, February 22, 2010

TOP TEN COOKIE BAKING TIPS

1. SUCCESS DEPENDS ON YOUR


INGREDIENTS.

 Use large-size eggs,

unsalted butter and nuts, and pure

fl avoring extracts. Toss out old baking

powder, baking soda, and ground

spices (they go fl at and lifeless with

time) and refresh everything for your

holiday baking.

2. MEASURE ACCURATELY.

 Most cookie

recipes call for all-purpose fl our;

don’t sift unless the recipes says to

do so. Lightly spoon fl our into a dry

measuring cup and level with a knife.

3. CHILL DOUGH FOR CUT-OUT


COOKIES.

 Soften it up at room

temperature for a few minutes before

rolling out. Try rolling dough between

sheets of waxed paper or plastic

wrap to reduce sticking.

4. PREHEAT YOUR OVEN!

Temperatures

vary from oven to oven, so use an

oven thermometer to check how

yours performs.



5. LINE BAKING SHEETS AND PANS

with parchment paper for stickfree

baking and easy clean-up.

6. PLACE DOUGH ON COOL COOKIE

SHEETS.

For a cookie-baking

marathon, have one sheet baking,

one cooling off, and one lined and

ready to go in the oven.

7. LEAVE 2 INCHES OF SPACE

between

cookies so they don’t spread into

each other.

8. ADJUST BAKING TIMES TO ACHIEVE


THE COOKIE TEXTURE YOU CRAVE.

A little less time produces chewier

cookies; a little more time makes

them crispy.

9. BAKE

bar cookies in the pan size

indicated in the recipe.

10. COOL COOKIES COMPLETELY


BEFORE DECORATING.

Slide

cookies onto cooling racks,

parchment paper and all