INGREDIENTS
Chicken minced meat - 250 grams
Gramflour or cornflour - 50 grams
Green chillies - 4
Onion - 3 medium sized
Garlic - 6-7 flakes
Ginger - half inch cube
Coriander leaves - a small bunch(25 grams)
Tomato puree - 50 grams
Garam masala powder (Mixture of black and green cardamoms, cinnamon, cloves, mace, jayatri, white pepper corns and white cumin seeds) - 1 tsp
Salt - 1-2 tsp
Oil - 1 cup
Cumin and coriander powder - 1 tsp
PROCEDURE
Put chicken minced in wok and cover in water. Boil on high flame for 10 minutes or till the water dries up. Drain out water if any by putting boiled minced meat on a colander. When cool enough, mix with the meat - half tsp salt, 1 chopped green chilly, 1 chopped onion, 2 flakes of garlic and 2 tbsp of gramflour or cornflour. Shape into lime sized balls. Roll the balls evenly in gramflour or cornflour. Heat the oil in a wok. Shift in oil as many balls as possible when oil smokes. Fry on high flame till light brown. Keep fried balls on a tissue.
Drain away most of the oil from the wok leaving behind only 4-5 tsp of oil. Grind the 2 onions, 4 garlic flakes and ginger into a paste. Heat the oil in the wok. When oil smokes add the slit green chillies. Now add the paste of ginger, garlic and onion. Add the tomato puree too. Fry all on high flame stirring continuously till light brown in color. Add 1 cup of water. When it boils add the chopped coriander leaves,the garam masala and last of all the koftas. Shut off the heat. If you want a thicker gravy add 1 tsp or more of gramflour paste to the boiling gravy. Your chicken koftas are ready.
Serve hot with rice or roti. This is a delicious side dish.
Posted by Keya
Showing posts with label NON VEG dish. Show all posts
Showing posts with label NON VEG dish. Show all posts
FISH TIKKA
Ingredients:
Fillets of fish (boneless of bhetki) cut into 1 inch cubes -500 grams
Salt - 1 or 2 tsp
Kashmiri red chili powder -1 tbsp
Ginger garlic paste - half tsp
Kasoori methi (dry fenugreek leaves) - one large pinch
Garam masala powder (equal portions of green and black cardamom ,cloves, cinnamon, mace, jayatri, white cumin seeds, white pepper corns.) - 1tsp
Lime juice - 1 tsp
Chaat masala - 1 tsp ( available under brand names of Everest, MDH, Sunrise and so on.)
PROCEDURE
Wash the fish pieces well. Smear with 1 tsp of salt and a little red pepper and put to drain on a colander. Make a paste of all the spices (execpt chaat masala), salt and lime juice. Smear the fish pieces with the spice mixture. Keep in the refrigerator to marinate for 4-12 hours. Pierce the fish pieces in wooden skewers. Probably 2 skewers should be enough to hold the fish pieces. Put in the oven in mode of grill for 5-7 minutes. You must brush oil in between grilling. Check if the fishes are done and drier outside.Take care as fishes are tender and turn soft very quickly which is not at all desirable. If the fishes are not done yet put to grill again for 2-4 minutes. Your tikkas are ready. Sprinkle chat masala over tikkas. Serve hot with mint sauce or chutney, thinly sliced onions (smeared with salt and lime juice).
Another fish dish you may like is sour fish. Steamed fish is no exception.
Posted by Keya
Fillets of fish (boneless of bhetki) cut into 1 inch cubes -500 grams
Salt - 1 or 2 tsp
Kashmiri red chili powder -1 tbsp
Ginger garlic paste - half tsp
Kasoori methi (dry fenugreek leaves) - one large pinch
Garam masala powder (equal portions of green and black cardamom ,cloves, cinnamon, mace, jayatri, white cumin seeds, white pepper corns.) - 1tsp
Lime juice - 1 tsp
Chaat masala - 1 tsp ( available under brand names of Everest, MDH, Sunrise and so on.)
PROCEDURE
Wash the fish pieces well. Smear with 1 tsp of salt and a little red pepper and put to drain on a colander. Make a paste of all the spices (execpt chaat masala), salt and lime juice. Smear the fish pieces with the spice mixture. Keep in the refrigerator to marinate for 4-12 hours. Pierce the fish pieces in wooden skewers. Probably 2 skewers should be enough to hold the fish pieces. Put in the oven in mode of grill for 5-7 minutes. You must brush oil in between grilling. Check if the fishes are done and drier outside.Take care as fishes are tender and turn soft very quickly which is not at all desirable. If the fishes are not done yet put to grill again for 2-4 minutes. Your tikkas are ready. Sprinkle chat masala over tikkas. Serve hot with mint sauce or chutney, thinly sliced onions (smeared with salt and lime juice).
Another fish dish you may like is sour fish. Steamed fish is no exception.
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
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