Monday, December 12, 2011

Sutriyaa


INGREDIENTS:
  1. Left over rotis(chappati) 4 (you can even use fresh rotis)
  2. Chicken or meat 250grms (or left over meat or chicken)
  3. Red chilli powder 1Tspn
  4. Turmeric powder 1/2Tspn
  5. Garam masala powder 1Tspn
  6. Ginger-garlic paste 1Tspn
  7. Onion 1 big
  8. Tomato 1small
  9. Green chillies 3
  10. Yoghurt 250grms
  11. Lemon juice (1/2 a lemon is enough )
  12. Coriander leaves 1bunch
  13. Mint leaves 1/2 bunch
  14. Oil 2Tbspns
  15. Salt to taste
  16. Fried onion,coriander, mint leaves and boiled egg for garnishing.
METHOD
  • Heat oil in a cooker and add onion,greenchilles and fry the onions to golden brown in colour.
  • Add ginger-garlic paste and fry till it turns a bit brown in colour.
  • Add the tomato along with the chicken or mutton(if you are using left over chicken or mutton just shread it and add in)
  • Add salt,red chilli powder,turmeric powder,garam masala powder and yoghurt.
  • Add a glass of water and pressure cook till tender(appx 10-15mins)
  • Now shread the chicken(throw away the bones) or mutton and add to the cooker.
  • Add the left over rotis(using your hand cut the rotis to small bits)
  • Add about 2-3glasses of water,coriander and mint leaves
  • Add cook on a slow fire till the rotis go tender .Also add in the lemon juice.
  • The sutriyaan should look like harees (the consistency should be medium thick)
  • Finally dish out and garnish with fried onions,coriander leaves,mint leaves and some boiled egg.

Friday, September 16, 2011

Butter Chicken


INGREDIENTS:
  1. Chicken with bone or boneless chicken(cut to small) 1kg
  2. Ginger-Garlic paste 2Tbspns
  3. Coriander powder 1Tspn
  4. Garam masala powder 1 and 1/2 Tspns
  5. Fresh lemon 1
  6. Mustard seeds (1tspn)
  7. Curd 400 grms
  8. Red chilli powder 2Tspns
  9. Tomato paste 1box
  10. OIl 3Tbspns
  11. Orange red colour a pinch
  12. Unsalted butter 75Grms
  13. Salt to taste
  14. Green Chillies 4pcs
  15. Black Pepper 1Tspns
Step 1
ROASTED AND GRINDED TO PASTE
  1. Poppy seeds(khus khus) 1Tbspn
  2. Cashewnuts 10
  3. Almonds 8
  4. Dry coconut 1/4th tea cup
  5. Chironji 1Tbspn
METHOD:
Step 1
  1. Cut the chicken into cubes wash and drain well.
  2. Apply salt,fresh lemon juice and 2tbspns of ginger-garlic paste.
  3. Marinate for 30mins.
  4. Next add 1tspn garam masala powder,curd,dhania powder and orange red colour.
  5. Marinade this for atlesat 1hr.
  6. After marination roast the chicken pieces in the oven ,if ur not using the oven simply deep fry the chicken pieces to light crispy.(Drop the pieces without the masala,and save the remaining masala)
  7. Keep them aside.
Step2
  1. Heat oil in a vessel and add 1tbspn of ginger-garlic paste and fry to brown in colour.
  2. Add mustard powder,green chilli paste,black pepper powder,red chilli powder,1/2tspn garam masala powder and the masala that u roasted and grinded to paste.
  3. Now add the remaining masala i.e., the batter that was left after frying chicken.
  4. Add tomato paste and fry well.
  5. Now add the fried chicken pieces and cook till tender.
  6. Finally add butter and cook till oil starts floating.
  7. Garnish with almonds,cashewnuts and silver paper.
  8. Serve hot.
Suggested combination:
All type of Rotis,bagara khana,rice,Etc.,

Saturday, June 4, 2011

Kaddu ki kheer


INGREDIENTS:
  1. Milk (full fat)1 liter
  2. Kaddu(pumpkin) 1 Medium(grated)
  3. Khoa 50grms
  4. Cashewnuts(kaju) 1 mutthi(handful) grind to paste
  5. Basmati rice 1 mutthi(handful)(soak in water for 30mins)
  6. Elaichi powder pinch
  7. Saabudana 3tbspns(saoked for 20mins)
  8. Sugar to taste
  9. Green colour 2-3drops
  10. Vanilla essence 1tspn
  11. Saffron(zafran) few strands
  12. Almonds cut finely for garnishing(soak them a day before)
METHOD
  1. Boil grated kaddu in water or milk to almost done.
  2. Dry basmati rice on a soft cotton cloth then grind it to granuales and keep aside.
  3. Boil milk and add cashewnut paste,basmati rice,saabudana.
  4. Keep stirring every now and then.
  5. Add elaichi powder,few saffron strands.
  6. When the rice is almost done add cooked kaddu to it and cook till desired consistency(it should be thick).
  7. Finally add sugar,khoa,vanilla essence,green colour to it.
  8. Garnish with almonds and serve chilled .