Ingredients:
Flour (Maida) 2 cups
Salt 1 tsp
Milk as required
Frying:
Mince (prepared)
One egg in each paratha
Tomotoes (chopped)
Gram masala powder
Spring onion(finely choped)
For mince:
Mince 1 pao
Oil 2 tbsp
Ginger & garlic paste 1 tsp
Salt 1 tsp
Chinese salt half tsp
Black pepper half tsp
Corriander leaves
Mint leaves
Green chillies
Preparation:
For Mince:
Heat oil & add mince & other ingredients & cook until water dries.Sprinkle with corriander leaves, mint leaves & green chillies.
Kneed flour with milk until the dough smooth, make into 34 equal portion.Apply oil on top and leave aside for 15 minutes.Apply oil on a marble top or a smooth surface and roll one ball of the dough. Put preapred mince sprinkle gram masala chopped tomatoes sprink onions.Break an egg on top and fold sides so that a squres is formed.Fry on medium heat till golden on both sides.
Sunday, December 7, 2008
CHATPATAY ALLU
Ingredients:
Allu
Tandoori Masala
Chicken Tikka Masala
Kari Patta
Imli ka Paani
Salt
Zeera
Red chilli powder
Haldi
Oil
Corriander powder
Chaat masala
Preparation:
Boil potatoes,cut into cubes pieces but not so small,otherwise it will spoil the look of potatoes.then in a pot heat the oil,put zeera,kari patta,red chilli powder,haldi (too little),imli ka paani,corriander powder and potatoes.mix it for a while,add salt and tandoori masala,and chicken tikka masala,this will give a fine taste and a good colour to ur potatoes.serve it with corriander leaves and chaat massala sprinlke on it.
Allu
Tandoori Masala
Chicken Tikka Masala
Kari Patta
Imli ka Paani
Salt
Zeera
Red chilli powder
Haldi
Oil
Corriander powder
Chaat masala
Preparation:
Boil potatoes,cut into cubes pieces but not so small,otherwise it will spoil the look of potatoes.then in a pot heat the oil,put zeera,kari patta,red chilli powder,haldi (too little),imli ka paani,corriander powder and potatoes.mix it for a while,add salt and tandoori masala,and chicken tikka masala,this will give a fine taste and a good colour to ur potatoes.serve it with corriander leaves and chaat massala sprinlke on it.
CHICKEN NUGGETS
Ingredients:
1/2 pound skinless boneless chicken (cut into 1/2 inch cubes)
Salt
1 tablespoon Mustard Powder
1 tablespoon Black Pepper
1/2 Teaspoon Sugar
2 tablespoons Soya Sauce
1 tablespoon Vinegar
3 Eggs (Beaten)
Bread Crumbs
Cooking Oil
Preparation:
In a large bowl mix together vinegar, soy sauce, salt, mustard powder, black pepper, and sugar.Marinate the chicken in the mixture for as long as possible.Dip the chicken in eggs then bread crumbs and fry until golden brown.
1/2 pound skinless boneless chicken (cut into 1/2 inch cubes)
Salt
1 tablespoon Mustard Powder
1 tablespoon Black Pepper
1/2 Teaspoon Sugar
2 tablespoons Soya Sauce
1 tablespoon Vinegar
3 Eggs (Beaten)
Bread Crumbs
Cooking Oil
Preparation:
In a large bowl mix together vinegar, soy sauce, salt, mustard powder, black pepper, and sugar.Marinate the chicken in the mixture for as long as possible.Dip the chicken in eggs then bread crumbs and fry until golden brown.
CHICKEN BIRYANI
Ingredients:
1 kg Mutton/Chicken
1 kg Basmati rice
100 grm Yogurt Salt to taste
1 medium onion
6 garlic clove
1 tbs ginger paste
8 small Ellaichi
1 tbs gralic paste
10 cloves
Oil or Kewra few drops
Yellow food color two pinch
Sugar a pinch
Preparation:
Add mutton salt and garlic cloves in a pot with two glasses of water. If you're using chicken, you can do with only one glass of water. Cook on a low flame till the meat is tender and the water dries.Take one medium onion. Slice it and fry it in about 45 tablespoons of oil till its light brown. Add the rest of the spices, yogurt and fry it a little.Simultaneously soak the rice in water for half an hour.Boil the rice till they're half cooked,drain the water and keep them aside.Add the cooked meat to the salted onions to make the masala and cook uncovered for a few minutes to evaporate excess water.When most of the water has evaporated,transfer a little rice to a pot, and on top of that add some of the meat/masala combo. Make layers of this. The way I usually do it is put half the rice in, add all the meat/masala then top that off with the rest of the rice.Sprinkle on it a solution of kewra, yellow food color and pinch of suger.Keep it covered and on a low flame.Keep the pot tightly closed you're trying to steam cook the rice. When the rice is done, the biryani is ready.Serve with salad or garlic chutney.
1 kg Mutton/Chicken
1 kg Basmati rice
100 grm Yogurt Salt to taste
1 medium onion
6 garlic clove
1 tbs ginger paste
8 small Ellaichi
1 tbs gralic paste
10 cloves
Oil or Kewra few drops
Yellow food color two pinch
Sugar a pinch
Preparation:
Add mutton salt and garlic cloves in a pot with two glasses of water. If you're using chicken, you can do with only one glass of water. Cook on a low flame till the meat is tender and the water dries.Take one medium onion. Slice it and fry it in about 45 tablespoons of oil till its light brown. Add the rest of the spices, yogurt and fry it a little.Simultaneously soak the rice in water for half an hour.Boil the rice till they're half cooked,drain the water and keep them aside.Add the cooked meat to the salted onions to make the masala and cook uncovered for a few minutes to evaporate excess water.When most of the water has evaporated,transfer a little rice to a pot, and on top of that add some of the meat/masala combo. Make layers of this. The way I usually do it is put half the rice in, add all the meat/masala then top that off with the rest of the rice.Sprinkle on it a solution of kewra, yellow food color and pinch of suger.Keep it covered and on a low flame.Keep the pot tightly closed you're trying to steam cook the rice. When the rice is done, the biryani is ready.Serve with salad or garlic chutney.
BAR.B.Q FISH
Ingredients:
2lbs fillet of fish about 1&3/4inches thick
1 lemon sliced round shape
1 onion sliced round shape
2 tsp fennel seeds (saunf)
3tbs Olive oil
Salt to taste
Alumunium paper for wrapping
Green fennel leaves for garnish
Preparation:
Wash and clean fillet of fish with dry cloth. Rub olive oil with brush or with hand on both side of fish and put on alumunium foil.Layer on top with onion & two lemon slices and sprinkle salt & pepper and fennel seed and wrap the foil and put hot B.B.Q grill and cook on high on both sides .When cooked garnish with lemon slice and green fennel leaves.
2lbs fillet of fish about 1&3/4inches thick
1 lemon sliced round shape
1 onion sliced round shape
2 tsp fennel seeds (saunf)
3tbs Olive oil
Salt to taste
Alumunium paper for wrapping
Green fennel leaves for garnish
Preparation:
Wash and clean fillet of fish with dry cloth. Rub olive oil with brush or with hand on both side of fish and put on alumunium foil.Layer on top with onion & two lemon slices and sprinkle salt & pepper and fennel seed and wrap the foil and put hot B.B.Q grill and cook on high on both sides .When cooked garnish with lemon slice and green fennel leaves.