|
Tandoori | |
| Ingredients:
- 2 inch piece fresh ginger root -- peeled/grated
- 4
cloves garlic -- peeled/grated
- 1 tsp
cumin seed
- 1/2 tsp cayenne pepper
- 1/4
tsp salt
- 1 cup plain yogurt
- 4
pounds chicken -- in serving pieces
- 2
tbl veg. oil
- 1/2 tsp turmeric
Method
:
Combine grated ginger, garlic, cumin seed, cayenne pepper, salt
and yogurt. Put the chicken pieces in a foil-lined baking pan, pour over the yogurt
mixture, and use your hands to coat the meat completely. Leave the chicken to
marinate for at least 2 hours. Heat the oven to 350 F. Dribble the oil over the
chicken in the baking pan, and sprinkle the chicken with turmeric. Place the pan
in the oven and bake for about 1 hour, basting frequently with the oil and yogurt
marinade at the bottom of the pan. Serve with hot pita bread and lentil dal.
| | |
Ingredients:
1
kg Maida
1and a half tbsp. Baking powder
15 gms Onion seeds
50 gms. Melted ghee
2 nos. Eggs
115 gms. Milk
2
and a half ounces Beaten curd
Salt according to taste
Method :
Beat egg well. Add sugar and milk
and beat nicely once again. Sieve together flour, salt and baking powder. Mix
in melted butter along with Curd and milk and mix well. Knead the dough until
it turns very smooth. Cover and set aside for half an hour. Then divide the dough
into large balls and shape each ball into an oblong-shaped roti. Apply melted
butter or Ghee on both sides of the roti and smear one side of the roti liberally
with onion seeds and then bake it in a tandoor/ oven.
|
| | Ingredients:
400 gms Whole Fish
1/4 cup Yogurt
6-8 Red Chilies
1 Garlic clove
1 tsp chopped Ginger
1 Onion
1/4
tsp. Turmeric powder
4 tsp. Vegetable Oil
Salt according to
taste
Method :
Wash and
clean the fish. Make diagonal slits on both sides of the fish with a knife. Grind
the red chilies, garlic, ginger, onion and turmeric powder to a thick and coarse
paste. Add salt to the marinade. Add Yogurt and mix well. Apply marinade evenly
on the fish and marinate for an hour. Grill on a tandoor and keep on brushing
till done. Serve Hot. | |
Mughlai |
Shahi
Shorba - Spicy Indian soup |
Ingredients:
Onions, 3 chopped
Butter 4 tbsp
Flour, 2 tbsp, sieved
Mint leaves,
1 tbsp crushed
Walnuts 1/4 cup, coarsely chopped
Sugar 1/2 tsp
Pepper
1/2 tsp
Salt to taste
Method :
Heat butter. Fry onions till they are transparent. Stir in flour and cook
until it is golden brown. There should be no lumps. Add crushed mint leaves, salt
and pepper, and walnuts. Fry for a few minutes longer. Add 5 cups of water and
sugar to taste. Bring to boil and simmer for 10 minutes. Serve hot with toasted
naans.
Serves: 4
Cooking time: 35 minutes |
| | Rich
chicken curry
Ingredients:
1 kg chicken,
cut into small pieces
3 green cardamoms
6 peppercorns
2 bay leaves
2 cinnamon sticks
l l/2 cups curd
75 gms khoya
12 almonds, blanched
and coarsely ground
1/4 tsp kewra essence
l cup coriander leaves, chopped
Oil, Salt to taste
The following ingredients have to be ground to a paste:
1 tsp cumin seeds
1 tsp coriander seeds
5 red chillies
1/2 tsp turmeric
powder
1(4) cms piece ginger
4 cloves garlic
2 onions,chopped
2 medium tomatoes, chopped
Method :
Heat 4 tbsp oil and add ground masala. Cook till golden brown. Add chicken
pieces, cardamoms, peppercorns, bay leaves and cinnamon sticks. Add salt to taste
and stir fry till the chicken is brown.
Add 2 cups of water and cook till
it is tender. Finally, add curd, broken khoya and blanched ground almonds and
cook till gravy is creamy. Sprinkle a few drops of kewra essence before serving.
Serve garnished with chopped coriander leaves.
Serves: 6
Cooking
time: 50 minutes | |
