Ingredients
Green peas (fresh or frozen) - 250 - 300 grams
Potatoes - 700 - 800 grams
Flour - 1 tbsp
Salt - 3 tsp
Ginger paste - 1 tsp
Chilly paste - 1 tsp
Saunf powder/paste - 1 - one and half tsp
Asafoetida (hing) - half tsp (optional)
White oil (sunflower oil) - 2 cups
PROCEDURE
Grind the green peas into a paste. You can also use dry peas. In this case soak the peas overnight and then grind the peas as usual. Now, take a non- stick pan (wok) and heat 2 tsp of oil. Shift in the asafoetida (hing) , saunf powder/paste, chilly paste and ginger paste. Stir for a minute and add the peas paste and 1 tsp of salt. Stir continuously on a low flame for 10 minutes. Stop stirring when the mixture resembles a dough. Peel the potatoes. Put them (whole - do not cut) in the pressure cooker. Pour in water so that potatoes are just covered. Close lid tightly. Put on full flame. When there is full pressure (whistles) lower the flame and keep for 4-5 minutes or more according to the size of potatoes. Let the pressure open up automatically (not by artificial cooling) . Check for doneness by inserting a skewer in 1-2 potatoes. If cooked fully, shift the potatoes immediately on a colander to drain out water. After 1 minute shift the potatoes on a large flat tray or dish. Immediately mash the potatoes with a ladle. Put the mashed potatoes under a fan to cool. When it is cool enough to handle, sprinkle 2 tsp of salt and 1 tbsp of flour. Now mash the potatoes into a smooth paste ( dough like) using tour hand. While you were boiling potatoes - make small balls from the peas paste mixture, resembling the size of peas. Now take a handful of the potato paste and make a ball (half the size of a tennis ball) . Put the ball on your left hand and using a finger of your right hand press in middle of the ball. A small hole appears. We must increase the size of this hole by patting at the sides with our right hand fingers. The gap must be large enough to fit in the peas ball. Put the peas ball in the gap of the of the potato ball. Pat and roll the potato ball to cover the peas ball properly. Cover properly so that the peas ball does not get out by any chance. They should shaped like leaves such that the middle is thicker but flatter and the sides are tapering. Press very lightly to flatten a little. Make as many possible with the peas balls and potato paste. Once shaped keep them covered. When all are complete, heat oil in a deep vessel, on high flame. When ol smokes, carefully shift some of the pakoras in the oil (shift in as many the oil can comfortably hold) . Fry to brown colour and take them out of the oil using a slotted spoon. Put them on a plate covered with tissue paper. Fry all in this way, in batches. Serve hot with tomato sauce.
Posted by Keya
WANTON SOUP
This tasty Chinese soup, also called wonton soup, is liked by many.
INGREDIENTS
Chicken stalk - 5-6 cups /chicken soup cubes - 8-10 /chicken soup powder - 1 packet or
100 grams
Boneless chicken piece of any sizes - 100 grams
Spring onions - 100 grams / onions - 2 medium sizes
Carrot - half of one
Ajino motto - 1 tsp
Salt - 1-2 tsp
Black pepper powder - 1-2 tsp
Flour - one to one and a half cup
Egg - 1
Lettuce- just one leaf
PROCEDURE
Make the chicken stalk first. There 3 ways to make it. (1) Boil about 100 grams chicken meat, 500 grams of chicken bones and 1 tsp salt with for 5 minutes on high flame and 10- 15 minutes on low flame. Strain and keep aside. (2) Boil half liter or 5 cups of water and crumble the soup cubes and add them to the water when it just starts to boil. Simmer for 2-3 minutes. Put off the flame. (3) Make the chicken soup using the packet of chicken soup powder. Follow the instructions given on the packet. Only make the soup more dilute (thinner) than that instructed on the packet.You can dilute the soup by adding double the water instructed on the packet. You must dilute it because the soup becomes quit thick when the wantons are added to the stalk/soup and the instructions given on the packet are only for making a plain chicken soup.
Boil the 100 grams of boneless chicken pieces till just done. Cool and mix/grind in a mixer. Chop half of the spring onions/1 onion in very tiny pieces. Mix the ground meat, chopped onions and half tsp of salt. Make balls of marble size with the mixture. Keep aside covered. Beat the egg and knead the flour and one fourth tsp salt, with it. Add water if needed to make a dough neither soft nor hard. Divide the dough into balls and roll out each into thin circles. Cut the circle into squares of 3 inch sides. Place a meat ball in the center of each square. Roll the square along with the meat ball, curling the strip of square, to seal the meat ball. These would take the shape of a round with 2 tails. Keep these wantons on a generously floured plate, kept covered. Now grate the carrot (only half) into fine strips and the rest of the onions slitted in fine strips - one inch long. Heat the soup and shift the wantons when the soup starts to boil. Simmer for 5 minutes. Now add the strips of carrot and onion and simmer for 2-3 minutes. Add the ajina moto (mono sodium glutamate) and shut off the heat. Cut the lettuce into thin strips and put in the serving bowl. Pour the hot wanton soup over the lettuce - in the serving bowl. Sprinkle the pepper powder over the soup. Check whether the salt is right in the soup. The soup itself should not be too thick or thin. You can make it thicker by adding flour mixed in water or make it thinner by adding water - only while the soup is boiling. Serve hot, in small soup bowls with soup spoons. One can add tomato sauce and chilly sauce according to personal taste.
Posted by Keya
INGREDIENTS
Chicken stalk - 5-6 cups /chicken soup cubes - 8-10 /chicken soup powder - 1 packet or
100 grams
Boneless chicken piece of any sizes - 100 grams
Spring onions - 100 grams / onions - 2 medium sizes
Carrot - half of one
Ajino motto - 1 tsp
Salt - 1-2 tsp
Black pepper powder - 1-2 tsp
Flour - one to one and a half cup
Egg - 1
Lettuce- just one leaf
PROCEDURE
Make the chicken stalk first. There 3 ways to make it. (1) Boil about 100 grams chicken meat, 500 grams of chicken bones and 1 tsp salt with for 5 minutes on high flame and 10- 15 minutes on low flame. Strain and keep aside. (2) Boil half liter or 5 cups of water and crumble the soup cubes and add them to the water when it just starts to boil. Simmer for 2-3 minutes. Put off the flame. (3) Make the chicken soup using the packet of chicken soup powder. Follow the instructions given on the packet. Only make the soup more dilute (thinner) than that instructed on the packet.You can dilute the soup by adding double the water instructed on the packet. You must dilute it because the soup becomes quit thick when the wantons are added to the stalk/soup and the instructions given on the packet are only for making a plain chicken soup.
Boil the 100 grams of boneless chicken pieces till just done. Cool and mix/grind in a mixer. Chop half of the spring onions/1 onion in very tiny pieces. Mix the ground meat, chopped onions and half tsp of salt. Make balls of marble size with the mixture. Keep aside covered. Beat the egg and knead the flour and one fourth tsp salt, with it. Add water if needed to make a dough neither soft nor hard. Divide the dough into balls and roll out each into thin circles. Cut the circle into squares of 3 inch sides. Place a meat ball in the center of each square. Roll the square along with the meat ball, curling the strip of square, to seal the meat ball. These would take the shape of a round with 2 tails. Keep these wantons on a generously floured plate, kept covered. Now grate the carrot (only half) into fine strips and the rest of the onions slitted in fine strips - one inch long. Heat the soup and shift the wantons when the soup starts to boil. Simmer for 5 minutes. Now add the strips of carrot and onion and simmer for 2-3 minutes. Add the ajina moto (mono sodium glutamate) and shut off the heat. Cut the lettuce into thin strips and put in the serving bowl. Pour the hot wanton soup over the lettuce - in the serving bowl. Sprinkle the pepper powder over the soup. Check whether the salt is right in the soup. The soup itself should not be too thick or thin. You can make it thicker by adding flour mixed in water or make it thinner by adding water - only while the soup is boiling. Serve hot, in small soup bowls with soup spoons. One can add tomato sauce and chilly sauce according to personal taste.
Posted by Keya
BONELESS DRY CHILLY CHICKEN
This is a very tasty Chinese dish .
INGREDIENTS
Boneless chicken cut into about half inch or three fourth inch pieces - 250 grams
Salt - 2 tsp
Black pepper powder - one fourth tsp
Flour - 50 grams (as needed)
Eggs - 1
Ginger garlic paste - 1tsp
Tomato sauce - 2-3 tbsp
Chilly sauce - 1 tbsp
Soy sauce - 1-2 tbsp
Vinegar - 1tsp
Ajina motto (mono sodium glutamate) - 1tsp
Capsicum (large) - 1
Onion (large) - 1
Green chillies (optional) - 2-5
Oil(any white oil such as sunflower oil) - 1 cup
PROCEDURE
Wash the boneless chicken pieces well. Smear with 1 tsp salt and one fourth black pepper powder. Keep to drain on a colander for thirty minutes. Now beat the egg, mix in it the ginger garlic paste and half tsp salt. Mix in the flour ( amount as needed) and make a smooth batter (should be thick but of pouring consistency) To form a smooth batter mix water if needed. Marinate the chicken pieces in the batter. The chicken pieces should be fully covered in the batter. Cover and refrigerate for 3-5 hours. Take it out 30 minutes before cooking. Heat oil in deep vessal. When oil smokes lower flame to medium level. Pick out a chicken piece ( should be coated in batter) from batter and put in oil. In this way fry as many pieces the oil can hold. Fry till golden brown. In this way fry all the chicken pieces in batches and keep them aside. Put off the flame. Also keep aside the remaining batter. Drain out most of the oil from the wok leaving in it only about 1 tsp of oil. Chop the onion and capsicum coarsely in large pieces and slit the green chillies finely. Heat the 1 tsp oil remaining in the wok. Put flame to medium. Shift in the onion, capsicum and chillies slowly. Fry till just done ( translucent in appearance ). Add the tomato sauce, chilly sauce, soy sauce, vinegar and half tsp salt. In the remaining batter (kept aside) add 2-3 tbsp of water. Shift the batter in the wok now. When it just starts to bubble add the fried chicken pieces. After a minute add the ajino motto. Stir and mix for 2-3 minutes until desirably dry. It is according to personal taste to keep the chilly chicken DRY, MOIST or GRAVY LIKE. If you like to have it in gravy style, add more of the sauces and 1-2 tsp more of the flour mixed in 1 cup of water. Your Chilly Chicken is ready. This dish is quite rich and is ideal for large parties as each chicken piece is fried separately and does not get broken (smashed) which is a common problem when large amounts of chicken is cooked.
Related Links: CHICKEN MOMO
Posted by Keya
INGREDIENTS
Boneless chicken cut into about half inch or three fourth inch pieces - 250 grams
Salt - 2 tsp
Black pepper powder - one fourth tsp
Flour - 50 grams (as needed)
Eggs - 1
Ginger garlic paste - 1tsp
Tomato sauce - 2-3 tbsp
Chilly sauce - 1 tbsp
Soy sauce - 1-2 tbsp
Vinegar - 1tsp
Ajina motto (mono sodium glutamate) - 1tsp
Capsicum (large) - 1
Onion (large) - 1
Green chillies (optional) - 2-5
Oil(any white oil such as sunflower oil) - 1 cup
PROCEDURE
Wash the boneless chicken pieces well. Smear with 1 tsp salt and one fourth black pepper powder. Keep to drain on a colander for thirty minutes. Now beat the egg, mix in it the ginger garlic paste and half tsp salt. Mix in the flour ( amount as needed) and make a smooth batter (should be thick but of pouring consistency) To form a smooth batter mix water if needed. Marinate the chicken pieces in the batter. The chicken pieces should be fully covered in the batter. Cover and refrigerate for 3-5 hours. Take it out 30 minutes before cooking. Heat oil in deep vessal. When oil smokes lower flame to medium level. Pick out a chicken piece ( should be coated in batter) from batter and put in oil. In this way fry as many pieces the oil can hold. Fry till golden brown. In this way fry all the chicken pieces in batches and keep them aside. Put off the flame. Also keep aside the remaining batter. Drain out most of the oil from the wok leaving in it only about 1 tsp of oil. Chop the onion and capsicum coarsely in large pieces and slit the green chillies finely. Heat the 1 tsp oil remaining in the wok. Put flame to medium. Shift in the onion, capsicum and chillies slowly. Fry till just done ( translucent in appearance ). Add the tomato sauce, chilly sauce, soy sauce, vinegar and half tsp salt. In the remaining batter (kept aside) add 2-3 tbsp of water. Shift the batter in the wok now. When it just starts to bubble add the fried chicken pieces. After a minute add the ajino motto. Stir and mix for 2-3 minutes until desirably dry. It is according to personal taste to keep the chilly chicken DRY, MOIST or GRAVY LIKE. If you like to have it in gravy style, add more of the sauces and 1-2 tsp more of the flour mixed in 1 cup of water. Your Chilly Chicken is ready. This dish is quite rich and is ideal for large parties as each chicken piece is fried separately and does not get broken (smashed) which is a common problem when large amounts of chicken is cooked.
Related Links: CHICKEN MOMO
Posted by Keya
PRAWN BALLS
This is a very delicious Chinese dish which is extremely easy to make and can be served as a snack or as a side dish. It is sure to get appreciation.
INGREDIENTS
Prawns (shelled and de -veined) - 500 grams
Salt - 1 or 2 tsp
Pepper ( optional ) - one fourth tsp
Ajina motto (mono sodium glutamate) - 1 tsp
Corn flour - 1tsp
Baking soda - one fourth tsp
White oil (preferably sunflower oil) - 2 cups
PROCEDURE
Wash the prawns well. Smear a little salt and keep on a colander to drain for 30 minutes. Squeeze out any remaining water. Put prawns in a mixer jar along with salt, ajina motto and corn flour. Make a paste with mixer (grinder) at high speed.Shift the paste in a large bowl. Add the baking soda and stir and beat the paste with a wooden spoon for 3-4 minutes. Heat oil in a deep vessal. Wet your hands and form balls (size of a small lime) from the paste. When oil smokes slowly lower in as many balls the oil can hold. Fry on medium heat till golden brown. Serve hot with tomato sauce.
Posted by Keya
INGREDIENTS
Prawns (shelled and de -veined) - 500 grams
Salt - 1 or 2 tsp
Pepper ( optional ) - one fourth tsp
Ajina motto (mono sodium glutamate) - 1 tsp
Corn flour - 1tsp
Baking soda - one fourth tsp
White oil (preferably sunflower oil) - 2 cups
PROCEDURE
Wash the prawns well. Smear a little salt and keep on a colander to drain for 30 minutes. Squeeze out any remaining water. Put prawns in a mixer jar along with salt, ajina motto and corn flour. Make a paste with mixer (grinder) at high speed.Shift the paste in a large bowl. Add the baking soda and stir and beat the paste with a wooden spoon for 3-4 minutes. Heat oil in a deep vessal. Wet your hands and form balls (size of a small lime) from the paste. When oil smokes slowly lower in as many balls the oil can hold. Fry on medium heat till golden brown. Serve hot with tomato sauce.
Posted by Keya
MIXED FRIED RICE
This is a non veg Chinese dish. It is a delicious dish that can be served as a main dish. This dish is sure to satisfy most palates.
INGREDIENTS:
Rice (fine grained or basmati rice) - 2 cups or 200 grams
Carrots (medium size) -2
Beans - 100 grams
Capsicum (green) - 1
Spring onions (green part only) - 50 grams
Soya sauce - 1tsp
Ajinomoto (mono sodium glutamate) - 1tsp
Sunflower oil or any other white oil - 4-5 tsp
Boneless chicken meat of thin pieces ( sliced thinly) - 100 grams
Shelled prawns of small size - 50 grams
Eggs - 2
PROCEDURE
Wash rice well and soak in water for 30 minutes. Drain rice on a strainer for 1 hour. Meanwhile cut carrots into thin strips ( matchstick size ) , beans into half inch long strips, capsicum sliced thinly and further cut into half inch long pieces and chop the green part of spring onions into fingertip sizes.
In a large wok (round heavy bottomed vessal) heat 1 tsp of oil. Meanwhile in a bowl lightly beat eggs with one fourth tsp of salt. When the oil is hot lower the heat and shift in the beaten eggs. Make a thin omelet and keep it aside. Heat 1 tsp of oil in the same wok and fry the prawns on lower heat for 3-4 minutes. Take the prawns out of the wok using a slotted spoon to drain out excess oil. Keep aside the prawns. Now raise the flame and reheat the same oil(add a little more oil if there is barely any oil left in the wok after frying the prawns) . Now lower the flame and add the chicken pieces slowly. Fry for 3-4 minutes on slow flame. Again use spoon to take out the chicken pieces out of the wok . Keep aside. In same wok heat 2 tsp of oil. Lower flame shift in all the sliced carrots, beans, capsicum and spring onions. Fry over low heat for 2-3 minutes. Add the rice and stir continuously. Now fry over high flame for 2-3 minutes. Put off the flame. Heat 2 cups (the very same cups in which the rice was measured) of water in a pressure cooker of not less than 4 liters capacity. Add 2 tsp of salt in the water. The cooker should be lightly covered with a lid when water is heated. When the water just starts boiling (slightly bubbles) - lower flame and shift the rice etc from the wok into pressure cooker very carefully. Add soya sauce and tightly close the pressure cooker lid. Raise the flame to full. When the full steam comes out (whistles) - put off the flame. If you suspect that the pressure cooker is taking more than expected time (2-3 minutes) to whistle - shut off the flame immediately. This may happen if the water in pressure cooker dries up too fast. When the pressure cooker opens up automatically (do not open by artificial cooling ), check if the rice is done. It should be just cooked not overcooked. If you think that the rice is overcooked - shift the rice in a large wide open vessal. Let cool. If you think that the rice is quite hard, sprinkle a handful of hot water over the rice and close the cooker lid tightly. Keep in this position for 10 minutes. The rice should be softer by now. With the help of the handle of a long spoon - mix the fried chicken pieces, prawns, omelet ( shredded into small pieces) and ajinomoto. Your fried rice ready to be served.
If you have to cook a larger amount of rice do not use this "absorption" method of cooking in a pressure cooker. Follow this method:- Soak and drain rice as mentioned. On high flame boil water 3 times the amount of rice. Add salt ( example : 1 cup of rice needs about half tsp of salt) . Shift the rice in fast boiling water. Let remain on high flame for 3-5 minutes. Put off the flame. Check for doneness ( just cooked) . If it is too hard keep covered for 10 minutes. Check again and keep covered for some more time if it is still hard. You should be able to judge well if the rice is just cooked and the rice grains not sticky (separate). If the rice is done - drain it on a strainer/colander/ muslin cloth. Leave to drain for at least 1 hour. After one hour, work some oil into the rice (amount of oil according to amount of rice) and keep in a large vessal for 30 minutes. Using the handle of a spoon mix in the soya sauce, ajina motto, salt, fried vegetables, prawns, and chicken pieces. You can also use the layering method of laying one layer of rice and one layer of fried vegetables and other ingredients and go on in this way till all the cooked items are used up. You should make fried rice in this method when you cook more than 3 cups of rice.
Side dishes that goes well with this dish are:
Prawn balls, Boneless dry chili chicken, Wonton soup- a starter that goes well 'these'.
Posted by Keya
INGREDIENTS:
Rice (fine grained or basmati rice) - 2 cups or 200 grams
Carrots (medium size) -2
Beans - 100 grams
Capsicum (green) - 1
Spring onions (green part only) - 50 grams
Soya sauce - 1tsp
Ajinomoto (mono sodium glutamate) - 1tsp
Sunflower oil or any other white oil - 4-5 tsp
Boneless chicken meat of thin pieces ( sliced thinly) - 100 grams
Shelled prawns of small size - 50 grams
Eggs - 2
PROCEDURE
Wash rice well and soak in water for 30 minutes. Drain rice on a strainer for 1 hour. Meanwhile cut carrots into thin strips ( matchstick size ) , beans into half inch long strips, capsicum sliced thinly and further cut into half inch long pieces and chop the green part of spring onions into fingertip sizes.
In a large wok (round heavy bottomed vessal) heat 1 tsp of oil. Meanwhile in a bowl lightly beat eggs with one fourth tsp of salt. When the oil is hot lower the heat and shift in the beaten eggs. Make a thin omelet and keep it aside. Heat 1 tsp of oil in the same wok and fry the prawns on lower heat for 3-4 minutes. Take the prawns out of the wok using a slotted spoon to drain out excess oil. Keep aside the prawns. Now raise the flame and reheat the same oil(add a little more oil if there is barely any oil left in the wok after frying the prawns) . Now lower the flame and add the chicken pieces slowly. Fry for 3-4 minutes on slow flame. Again use spoon to take out the chicken pieces out of the wok . Keep aside. In same wok heat 2 tsp of oil. Lower flame shift in all the sliced carrots, beans, capsicum and spring onions. Fry over low heat for 2-3 minutes. Add the rice and stir continuously. Now fry over high flame for 2-3 minutes. Put off the flame. Heat 2 cups (the very same cups in which the rice was measured) of water in a pressure cooker of not less than 4 liters capacity. Add 2 tsp of salt in the water. The cooker should be lightly covered with a lid when water is heated. When the water just starts boiling (slightly bubbles) - lower flame and shift the rice etc from the wok into pressure cooker very carefully. Add soya sauce and tightly close the pressure cooker lid. Raise the flame to full. When the full steam comes out (whistles) - put off the flame. If you suspect that the pressure cooker is taking more than expected time (2-3 minutes) to whistle - shut off the flame immediately. This may happen if the water in pressure cooker dries up too fast. When the pressure cooker opens up automatically (do not open by artificial cooling ), check if the rice is done. It should be just cooked not overcooked. If you think that the rice is overcooked - shift the rice in a large wide open vessal. Let cool. If you think that the rice is quite hard, sprinkle a handful of hot water over the rice and close the cooker lid tightly. Keep in this position for 10 minutes. The rice should be softer by now. With the help of the handle of a long spoon - mix the fried chicken pieces, prawns, omelet ( shredded into small pieces) and ajinomoto. Your fried rice ready to be served.
If you have to cook a larger amount of rice do not use this "absorption" method of cooking in a pressure cooker. Follow this method:- Soak and drain rice as mentioned. On high flame boil water 3 times the amount of rice. Add salt ( example : 1 cup of rice needs about half tsp of salt) . Shift the rice in fast boiling water. Let remain on high flame for 3-5 minutes. Put off the flame. Check for doneness ( just cooked) . If it is too hard keep covered for 10 minutes. Check again and keep covered for some more time if it is still hard. You should be able to judge well if the rice is just cooked and the rice grains not sticky (separate). If the rice is done - drain it on a strainer/colander/ muslin cloth. Leave to drain for at least 1 hour. After one hour, work some oil into the rice (amount of oil according to amount of rice) and keep in a large vessal for 30 minutes. Using the handle of a spoon mix in the soya sauce, ajina motto, salt, fried vegetables, prawns, and chicken pieces. You can also use the layering method of laying one layer of rice and one layer of fried vegetables and other ingredients and go on in this way till all the cooked items are used up. You should make fried rice in this method when you cook more than 3 cups of rice.
Side dishes that goes well with this dish are:
Prawn balls, Boneless dry chili chicken, Wonton soup- a starter that goes well 'these'.
Posted by Keya
MUTTON REZALA
This is a delicious non veg dish which can be prepared very easily and quickly. You will find it very helpful when you have prepare something special very quickly.
INGREDIENTS
Mutton -500 grams
Curd - 250 grams
Ginger paste -half tsp
Garlic paste- 1 tsp
Cinnamon -3-4 one inch long sticks
Dried whole red pepper - 4-5
Bay leafs - 2
Sugar - 1 tsp
Sunflower oil or ghee( clarified butter ) - 1tbsp
PROCEDURE
Wash mutton well. Smear with salt and white pepper powder and keep to drain on a colander( a vessel with holes ) for 30 minutes. Marinate the mutton with curd and ginger paste. Keep for at least 30 minutes in the refrigerator. Take out half an hour before cooking. Heat the oil or ghee in a heavy bottomed vessal. When oil smokes lower the flame and add bay leafs, cinnamon, dry red pepper (stems cut) and garlic paste. After a minute or two (when the things turn brown) add the marinated mutton slowly. Raise the flame. Turnover and stir for 3-4 minutes. Lower the flame and transfer the ingredients into a pressure cooker. Close lid. When full steam comes out (whistles) , lower the flame and keep for 7-8 minutes. When pressure cooker opens up automatically (do not open by artificial cooling) - check whether it is fully cooked. Serve hot with puris ,chappatis etc.
serves -3-4 persons
Posted by Keya
INGREDIENTS
Mutton -500 grams
Curd - 250 grams
Ginger paste -half tsp
Garlic paste- 1 tsp
Cinnamon -3-4 one inch long sticks
Dried whole red pepper - 4-5
Bay leafs - 2
Sugar - 1 tsp
Sunflower oil or ghee( clarified butter ) - 1tbsp
PROCEDURE
Wash mutton well. Smear with salt and white pepper powder and keep to drain on a colander( a vessel with holes ) for 30 minutes. Marinate the mutton with curd and ginger paste. Keep for at least 30 minutes in the refrigerator. Take out half an hour before cooking. Heat the oil or ghee in a heavy bottomed vessal. When oil smokes lower the flame and add bay leafs, cinnamon, dry red pepper (stems cut) and garlic paste. After a minute or two (when the things turn brown) add the marinated mutton slowly. Raise the flame. Turnover and stir for 3-4 minutes. Lower the flame and transfer the ingredients into a pressure cooker. Close lid. When full steam comes out (whistles) , lower the flame and keep for 7-8 minutes. When pressure cooker opens up automatically (do not open by artificial cooling) - check whether it is fully cooked. Serve hot with puris ,chappatis etc.
serves -3-4 persons
Posted by Keya
CHICKEN MOMO
This is a delicious Tibetan non-veg dish which is very special and unique. It needs little ingredients and can be served as a side dish or as a snack.
INGREDIENTS
Chicken breast pieces- 500-600 grams
Onion -250-300 grams
Green chillies - 5-10 or more according to personal taste
Flour - 300-400 grams or 3-4 cups
Salt-3 tsp
White oil- 1tbsp
PROCEDURE
Debone( making boneless) the chicken breast pieces. Cut into pieces and wash the meat well. Keep in a colander for 30 minutes smeared with a little salt. After 30 minutes mince the meat in a mixer. Cut the onions (thinly sliced and further cut) into small pieces. Slice the chillies( very thinly). Mix the minced meat, onions, chillies and 1 tsp salt and keep in a colander for 30 minutes. Meanwhile mix the flour with half tsp salt and 1tbsp white oil. Knead with water into a dough (neither soft nor hard). Divide into small balls. Roll out balls into flat circles of 3-4 inch diameter. Prick circles in 4-5 places with a fork. Place more than a tsp of meat mixture on the middle of the circle.Put a little water on the side or border of the circle. Curl up the sides and gather like a frill -into a half circle. Press the sides. The meat should remain inside with all the sides sealed nicely. Prepare momos till all the meat has been used up. Keep momos well covered while preparing them (rolling dough and filling momos) . Now, bring water to boil in a steamer *(a vessal where water is boiled in the lower portion and the upper portion has holes - over which the object to be cooked is placed) .you can also use a momo steamer. Put as many momos as you can without overlapping (one layer only). Steam for 30 minutes. If you wish, you can boil the minced meat before mixing it with onions etc. In this case you need to steam the momos for only 15 minutes.
Prepare a special chillie sauce to be served with momos. Take 10-15 dry red chillies (crisped in sun or roasted in micro oven for 30 seconds). Grind to a powder in mixer- at high speed for 2-3 minutes. Add venegar(enough to make a thin paste) and one fourth tsp salt. Grind for one more minute. The sauce is ready.
Take out momos from steamer just before serving. Serve momos with the special chillie sauce.You can also serve a chicken soup along with the momos.
Serves-4-5 persons
* A steamer is a vessal with boiler at the bottom and colander like vessel/vessels placed over it. Here the food is cooked only in steam (water does not touch the food).
Posted by Keya
INGREDIENTS
Chicken breast pieces- 500-600 grams
Onion -250-300 grams
Green chillies - 5-10 or more according to personal taste
Flour - 300-400 grams or 3-4 cups
Salt-3 tsp
White oil- 1tbsp
PROCEDURE
Debone( making boneless) the chicken breast pieces. Cut into pieces and wash the meat well. Keep in a colander for 30 minutes smeared with a little salt. After 30 minutes mince the meat in a mixer. Cut the onions (thinly sliced and further cut) into small pieces. Slice the chillies( very thinly). Mix the minced meat, onions, chillies and 1 tsp salt and keep in a colander for 30 minutes. Meanwhile mix the flour with half tsp salt and 1tbsp white oil. Knead with water into a dough (neither soft nor hard). Divide into small balls. Roll out balls into flat circles of 3-4 inch diameter. Prick circles in 4-5 places with a fork. Place more than a tsp of meat mixture on the middle of the circle.Put a little water on the side or border of the circle. Curl up the sides and gather like a frill -into a half circle. Press the sides. The meat should remain inside with all the sides sealed nicely. Prepare momos till all the meat has been used up. Keep momos well covered while preparing them (rolling dough and filling momos) . Now, bring water to boil in a steamer *(a vessal where water is boiled in the lower portion and the upper portion has holes - over which the object to be cooked is placed) .you can also use a momo steamer. Put as many momos as you can without overlapping (one layer only). Steam for 30 minutes. If you wish, you can boil the minced meat before mixing it with onions etc. In this case you need to steam the momos for only 15 minutes.
Prepare a special chillie sauce to be served with momos. Take 10-15 dry red chillies (crisped in sun or roasted in micro oven for 30 seconds). Grind to a powder in mixer- at high speed for 2-3 minutes. Add venegar(enough to make a thin paste) and one fourth tsp salt. Grind for one more minute. The sauce is ready.
Take out momos from steamer just before serving. Serve momos with the special chillie sauce.You can also serve a chicken soup along with the momos.
Serves-4-5 persons
* A steamer is a vessal with boiler at the bottom and colander like vessel/vessels placed over it. Here the food is cooked only in steam (water does not touch the food).
Posted by Keya
STEAMED FISH
This is a non veg dish prepared very easily.INGREDIENTS
Fish (Rohu or Hilsa) -500 grams (cut into 5-6 pieces)
Mustard seeds- 2-3 tsp
Green chillies-5-6
turmeric powder- one fourth tsp
Salt- 1 tsp Mustard oil - 2-3 tsp
PROCEDURE
Soak mustard seeds in water overnight.
Remove all scales of fish. Clean inner part of fish well. Wash fish and smear a little salt and turmeric powder and keep on a colander to drain out water for 30 minutes. Meanwhile wash and drain out water from mustard seeds. Put seeds and 1 tsp of water in small jar of mixer and grind at high speed for 2 minutes . Open jar to check if a smooth paste has formed. If not, put a little more water and grind at high speed till a smooth paste is formed. Strain the mustard paste through a strainer pressing with a spoon. In this way you would get a smoother paste without seeds. Smear the fish with this mustard paste, 2 tsp mustard oil , one fourth tsp turmeric powder and whole green chillies. Put in a flat metal box with a tight lid. Let water boil in a larger vessel. Put the covered box of fishes in the water when it starts boiling . Put a cover. Let steam on high flame for 5 minutes .and on lower for 15 minutes. When cool enough to handle open the container ( box ). Serve hot. Can be served with plain rice.
Posted by Keya
CHEESE AND EGG CHOPS
This is a non-veg dish requiring very few ingredients and little time.
INGREDIENTS
Eggs- 3+2
Potatoes - 500 grams
Cheese cubes -2
Green chillies - 3 or 4
Coriander leaves - a small bunch
Salt-1.5 tsp
Pepper powder- half tsp
Dried bread crumbs-1 cup
White oil -2 cups (sunflower oil)
PROCEDURE
Hard boil 3 eggs. Remove shells and shred( cut) in thick pieces. Boil, peel and smash the potatoes. Grate the cheese.Chop the chillies very finely. Pluck the coriander leaves from the bunch to gather a cup of the leaves. chop them up finely. Mix lightly the boiled and shredded eggs,boiled and smashed potatoes,chopped chillies and coriander leaves, cheese, salt and pepper. Shape into cylinders (elongated rounds) . Beat the 2 eggs in a bowl and spread bread crumbs on a plate. Using your left hand dip a cylinder in the beaten egg - take it out and place on the plate of bread crumbs. Now use your right hand and roll the cylinder over the bread crumbs till it is well coated. Keep aside on a flat tray or dish. Prepare all the chops in this way - using both hands. When all are done cover the plate of chops and refrigerate for 2-4 hours. Take out from fridge . Heat oil and when it smokes, slowly shift in the chops in batches and deep fry till golden brown.Do not lower the flame while frying the chops as cracks may appear over the chops. Serve hot with tomato sauce or salad.
Serves- 2 or 4 persons .
Posted by Keya
INGREDIENTS
Eggs- 3+2
Potatoes - 500 grams
Cheese cubes -2
Green chillies - 3 or 4
Coriander leaves - a small bunch
Salt-1.5 tsp
Pepper powder- half tsp
Dried bread crumbs-1 cup
White oil -2 cups (sunflower oil)
PROCEDURE
Hard boil 3 eggs. Remove shells and shred( cut) in thick pieces. Boil, peel and smash the potatoes. Grate the cheese.Chop the chillies very finely. Pluck the coriander leaves from the bunch to gather a cup of the leaves. chop them up finely. Mix lightly the boiled and shredded eggs,boiled and smashed potatoes,chopped chillies and coriander leaves, cheese, salt and pepper. Shape into cylinders (elongated rounds) . Beat the 2 eggs in a bowl and spread bread crumbs on a plate. Using your left hand dip a cylinder in the beaten egg - take it out and place on the plate of bread crumbs. Now use your right hand and roll the cylinder over the bread crumbs till it is well coated. Keep aside on a flat tray or dish. Prepare all the chops in this way - using both hands. When all are done cover the plate of chops and refrigerate for 2-4 hours. Take out from fridge . Heat oil and when it smokes, slowly shift in the chops in batches and deep fry till golden brown.Do not lower the flame while frying the chops as cracks may appear over the chops. Serve hot with tomato sauce or salad.
Serves- 2 or 4 persons .
Posted by Keya
QUICK KHEER
This kheer is tastier than the one prepared by the traditional method of boiling a lot of milk for long hours . Anyone can prepare it with ease.
Ingredients:-
Small grained and fine quality rice with aroma( gobindo bhog rice) -100 grams
Milk- one liter
Condensed milk - one 1 tin(400 grams)
Sugar- 100 \200 grams (optional- according to personal taste)
Green cardamoms - 6-8
Cashew nuts and raisins -2 tbsp
PROCEDURE
Soak rice in water for 1 hour. Drain water from rice and boil with the milk in a pressure cooker. After full steam, lower flame and keep for 2 minutes. When the pressure cooker opens up -check whether the rice is fully cooked( it should be a little overcooked) . If it is OK , put on high flame. When it starts boiling add condensed milk and sugar(optional) and boil for 5 minutes stirring continuously. Add the cashew nuts and raisins. Coarsely grind the green cardamoms( black grains only) and add to the kheer stirring it. Shut off the heat after 30 seconds. After the kheer cools down put in the fridge for at least 4 hours. The kheer can also be can also be served warm.
Serves 8-10 persons.
Posted by Keya
Ingredients:-
Small grained and fine quality rice with aroma( gobindo bhog rice) -100 grams
Milk- one liter
Condensed milk - one 1 tin(400 grams)
Sugar- 100 \200 grams (optional- according to personal taste)
Green cardamoms - 6-8
Cashew nuts and raisins -2 tbsp
PROCEDURE
Soak rice in water for 1 hour. Drain water from rice and boil with the milk in a pressure cooker. After full steam, lower flame and keep for 2 minutes. When the pressure cooker opens up -check whether the rice is fully cooked( it should be a little overcooked) . If it is OK , put on high flame. When it starts boiling add condensed milk and sugar(optional) and boil for 5 minutes stirring continuously. Add the cashew nuts and raisins. Coarsely grind the green cardamoms( black grains only) and add to the kheer stirring it. Shut off the heat after 30 seconds. After the kheer cools down put in the fridge for at least 4 hours. The kheer can also be can also be served warm.
Serves 8-10 persons.
Posted by Keya
CHOLAR (BENGAL GRAM ) DAL
Ingredients:-
Split yellow bengal gram-250 grams
Salt-1-1.5 tsp
Turmeric powder-1tsp
Sugar -4-5 tsp
Ghee(clarified butter)-2-3tsp
Bay leafs-2-3
Whole green chillies-4-5
Whole dry red chillies-2
Whole cumin seeds-1tsp
Whole garam masala spices of green cardamoms, cloves and cinnamons-1tsp
1 Coconut of medium size-half
PROCEDURE
Soak gram in water of twice the grams amount for 4-5 hrs or overnight. Wash and drain out water from gram.In a pressure cooker put the gram. Add salt, turmeric powder, and sugar. Now add water till water level is just 1 inch above gram. Close the cooker.Turn the stove on . After full pressure steam comes out -lower the flame. Let remain in the low flame for five to seven minutes. Turn off the stove.
Meanwhile slice half the coconut. Cut the slices to still smaller pieces of fingertip sizes. In a heavy bottomed deep vessel heat one tsp of ghee and fry the coconut pieces on medium flame for 3-4 minutes. Take them out of the oil and keep aside. With the hand molar grind the garam masala very coarsely. Heat 2 tsp ghee or oil in the same vessel. When oil is hot, add dry red chillies and bay leafs. Lower the heat and after a minute add cumin seeds and garam masala. After a minute shift the boiled gram very slowly in the vessel. Raise the flame and when it just starts boiling add the fried coconuts and whole green chillies and let boil for 5 minutes. Stir to avoid sticking at the bottom. Serve hot or cool. This is best served with puris , chappaties etc. This is easy to prepare as it requires little ingredients and time.
Serves 4-5 persons.
You may also like this dessert that goes well with chholar dahl.
Posted by Keya
Split yellow bengal gram-250 grams
Salt-1-1.5 tsp
Turmeric powder-1tsp
Sugar -4-5 tsp
Ghee(clarified butter)-2-3tsp
Bay leafs-2-3
Whole green chillies-4-5
Whole dry red chillies-2
Whole cumin seeds-1tsp
Whole garam masala spices of green cardamoms, cloves and cinnamons-1tsp
1 Coconut of medium size-half
PROCEDURE
Soak gram in water of twice the grams amount for 4-5 hrs or overnight. Wash and drain out water from gram.In a pressure cooker put the gram. Add salt, turmeric powder, and sugar. Now add water till water level is just 1 inch above gram. Close the cooker.Turn the stove on . After full pressure steam comes out -lower the flame. Let remain in the low flame for five to seven minutes. Turn off the stove.
Meanwhile slice half the coconut. Cut the slices to still smaller pieces of fingertip sizes. In a heavy bottomed deep vessel heat one tsp of ghee and fry the coconut pieces on medium flame for 3-4 minutes. Take them out of the oil and keep aside. With the hand molar grind the garam masala very coarsely. Heat 2 tsp ghee or oil in the same vessel. When oil is hot, add dry red chillies and bay leafs. Lower the heat and after a minute add cumin seeds and garam masala. After a minute shift the boiled gram very slowly in the vessel. Raise the flame and when it just starts boiling add the fried coconuts and whole green chillies and let boil for 5 minutes. Stir to avoid sticking at the bottom. Serve hot or cool. This is best served with puris , chappaties etc. This is easy to prepare as it requires little ingredients and time.
Serves 4-5 persons.
You may also like this dessert that goes well with chholar dahl.
Posted by Keya
Chicken Tandoori In Oven
INGREDIENTS:
Chicken - 1 kilo ; 1 chicken cut into just 4 large pieces (The whole chicken should not weigh more than 1100 grams)
Curd-100 grams
Lime juice- 1 tsp
Ginger garlic paste-1 tsp
Kashmiri red chili powder- 2 tbsp
salt -1 tsp
Green chili paste- 1tsp (optional)
Garam masala powder-1 tsp (consisting of equal portions of green and black cardamoms, cloves, cinnamon, mace, jayatri* , white cumin seeds (shah jeera), and white peeper corns(optional) )
PROCEDURE:
Leave the curd in a warm place till it shows water. Strain the curd through a muslin. Keep in muslin for 30 minutes. Wash chicken and make diagonal slits all over. Smear the chicken with 1tsp salt and 1tsp red or black pepper powder. Keep in a colander to drain water.
Now make a paste of the strained curd and all the other ingredients except chicken. Smear the chicken with the paste. Make sure the paste reaches in the slits. Keep the chicken marinated for 2-12 hours in the fridge.
If you have a micro+grill combination in your oven - put the chicken directly ( without dish) on high rack . Put an oven proof tray/dish at the bottom to collect the drippings. Brush oil/butter over chicken. Switch on COMBI 1( grill + micro) mode for 30 - 40 minutes. About 10 minutes is the time for each large piece. After 20 minutes turn over and brush oil/butter over chicken.
After 40 minutes put oven to grill mode and keep for 20-30 minutes -turning over and brushing oil after every 10 minutes, till desired browning is done.
If you have only grill mode in your oven -keep for 50 - 80 minutes, till desired browning is reached. Turn over and brush oil from time to time while grilling.
Serve hot with thinly chopped onions and sliced lime.
*Jayatri is the dried flower of the mace. It is deep orange \ brownish in color.
Chicken - 1 kilo ; 1 chicken cut into just 4 large pieces (The whole chicken should not weigh more than 1100 grams)
Curd-100 grams
Lime juice- 1 tsp
Ginger garlic paste-1 tsp
Kashmiri red chili powder- 2 tbsp
salt -1 tsp
Green chili paste- 1tsp (optional)
Garam masala powder-1 tsp (consisting of equal portions of green and black cardamoms, cloves, cinnamon, mace, jayatri* , white cumin seeds (shah jeera), and white peeper corns(optional) )
PROCEDURE:
Leave the curd in a warm place till it shows water. Strain the curd through a muslin. Keep in muslin for 30 minutes. Wash chicken and make diagonal slits all over. Smear the chicken with 1tsp salt and 1tsp red or black pepper powder. Keep in a colander to drain water.
Now make a paste of the strained curd and all the other ingredients except chicken. Smear the chicken with the paste. Make sure the paste reaches in the slits. Keep the chicken marinated for 2-12 hours in the fridge.
If you have a micro+grill combination in your oven - put the chicken directly ( without dish) on high rack . Put an oven proof tray/dish at the bottom to collect the drippings. Brush oil/butter over chicken. Switch on COMBI 1( grill + micro) mode for 30 - 40 minutes. About 10 minutes is the time for each large piece. After 20 minutes turn over and brush oil/butter over chicken.
After 40 minutes put oven to grill mode and keep for 20-30 minutes -turning over and brushing oil after every 10 minutes, till desired browning is done.
If you have only grill mode in your oven -keep for 50 - 80 minutes, till desired browning is reached. Turn over and brush oil from time to time while grilling.
Serve hot with thinly chopped onions and sliced lime.
*Jayatri is the dried flower of the mace. It is deep orange \ brownish in color.
Chicken Biryani
INGREDIENTS:1.Chicken: cut into medium pieces ( preferably from the leg porti0n )_ 1 Kilogram
2.Fine grained parboiled rice_ 250 grams
3.Curd (preferably home made) - 250 grams
4.Ginger paste- 2 tbsp
5.Whole green chillies (do not slit)- 1 cup
6.Onion- 3 large
7.Refined white oil (preferably sunflower oil )- 2 tbsp
8.Clarified butter (ghee)- 2tbsp
9.Bay leafs- 4\6
10. 8 Spice garam masala- 2tbsp - this masala contains equal portions of:-
green cardamoms ,black cardamoms , cloves , cinnamons , mace(jaiphal) , jayatri (dry flower of the mace - being brownish orange in color) , white cumin seeds , white pepper corns (omit this if you do not want the hot\chillies taste) .
11. Keora water(essence)- 1 or 2 tsp
12.Salt-4\5 tsp
13.Medium sized potatoes- 6\7
14Coriander and mint leaves (optional) -2\3 handfuls
PROCEDURE
Wash the chicken well. Smear the chicken with a tsp of salt, black pepper and vinegar each. Put it in a colander( a vessel with holes) for 30 minutes.
After 30 minutes mix\smear the chicken with 250 grams of curd, 1 cup green chillies(10\15 in number) , 2 tbsp ginger paste, 1 tsp salt and coarsely chopped leaves (only) of coriander (dhania) and mint(pudina). Keep the chicken in the fridge to marinate for4-12 hours.
After 4-12 hours take out the marinated chicken from the fridge. Wash the rice well and put in a colander to drain out water for 30-60 minutes. Slice the 3 onions thinly. Peel the potatoes. Boil them in a pressure cooker on full flame. Lower the flame after cooker whistles. keep for 2\3 minutes.
Meanwhile heat 2 tbsp of ghee in a large wok\kadai (round and heavy at bottom) on high flame. When the oil emits smoke, slowly stir in the sliced onions along with a little salt. Fry them, stirring continuously- till light brown. Remove and keep aside the fried onions. In the same oil, fry the boiled potatoes with a little salt. Fry lightly for a minute. Remove the potatoes and keep aside. In the same wok add two tbsp of white oil. When the oil emits smoke, slowly stir in 4-6 bay-leafs. Now stir in the marinated chicken along with all the ingredients of the marinade. Stir slowly on high flame. Lower the flame to medium and keep covered for 10-15 minutes. After 10 mins remove the cover. Stir the chicken once in every 2 minutes till the chicken shows oil and is almost dry. Stir in the garam masala. Stir for 2-3 mins. Put off the flame. Cover and keep aside.
In a large vessel boil 2 liters of water with 2-3 tsp of salt. When water starts boiling, put the rice in water. After 2 mins cover it. After 5-7 mins, put off the flame. After 10-12 mins, remove cover to see if the rice if the rice is cooked. If it is not cooked, keep covered for a few more mins. The rice should be just cooked (not overcooked). The rice should be chewy (NOT SOFT!) and look firm. When ready, put in a large colander or a large piece of muslin. Keep to drain for at least 30 mins.
In another large vessel, put a layer of boiled rice. Smear or spread some fried onions, half tsp salt, half tsp keora water. Spread some meat over the rice. Again put a layer of rice, fried onions, keora water and salt. Spread some meat again. Repeat this process till all the rice and meat has been used. Put a cover. Serve after 10 mins. Put the potatoes in the serving plate. Take out portions of the biryani, stirring lightly with a stick or a round shaped serving spoon. Serve hot.
N.B. The 8 spice garam masala should be roasted a little, before grinding them to a powder/paste, in a mixer-at high speed.
Bon apetit!!
Another tasty chicken dish:Chicken tandoori in oven
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