recipe

Ginger Garlic Chicken

2007-11-25T19:46:00.000-08:00

Ingredients:
1 chicken (about a kg or less) cut into small pieces
2 tbsp corn flour
1/4 cup (60 g) oil
1 large onion-sliced finely
2 tbsp grated ginger
10 cloves garlic-finely chopped

Sauce ingredients to be mixed together
2 tsp soya sauce
1/2 cup water
1 tbsp vinegar
1/4 cup tomato puree
1 tsp salt or to taste
1/4 tsp powdered black pepper
1 tsp corn flour

Method:
Wash chicken pieces and wipe dry. Put these and corn flour into a paper or plastic bag and shake well to coat chicken well. Remove the coated pieces, dust off the excess flour and keep aside.

Heat oil in a wok/kadahi. Add chicken pieces first over high heat then lower the heat and fry till golden and cooked through. Drain well and keep aside.

In the remainder oil, add sliced onion, ginger and garlic, and stir fry till onion is transparent.

Add chicken, turn around a few times, and then add the mixed sauce ingredients. Stir-fry till the sauce thickens a bit.

Transfer chicken to a serving dish, garnish with spring onions and serve.

Murgh Do Piaza

2007-11-25T19:36:00.000-08:00

Ingredients:
1 kg chicken-skinned and cut into 8 pieces
1/4 cup ghee
1 tbsp cumin (zeera) seeds
1 bay leaf (tej patta)
4 whole peppercorns
4 cloves
1/2 tsp fenugreek (methi) seeds-roasted and powdered
1 tsp fennel seeds (saunf)- roasted and powdered
1 tsp ginger paste
1 tsp garlic paste
1 cup grated onions
1/2 cup yoghurt
1 tsp garam masala
salt to taste
1/2 tsp turmeric
1 tbsp coriander powder
1 tsp chilli powder
2-3 green chillies-slit
2 cups onions-sliced a little thick
2 tbsp chopped coriander leaves-to garnish

Method: Heat the ghee in a heavy-based saucepan, and add the cumin seeds, bay leaf, peppercorns, cloves, powdered fenugreek and fennel seeds. When the seeds begin to splutter, add the garlic and ginger paste and the onions. Saute over high heat till brown.
Add the yoghurt, stir-frying vigorously so that it blends well and does not curdle.
Cook till fat separates. Add the garam masala, salt, turmeric, coriander and chilli powder.
Keeping the heat high, add the chicken pieces and stir till they look a little opaque and are coated with the masala. Lower the heat, uncover and simmer for about 10 minutes. Add the green chillies and sliced onions. Continue cooking over low heat, till the chicken is cooked through and fat separates. Takes 10-15 minutes. The onions should be crunchy.

Serve hot, garnished with chopped coriander leaves.

Chicken Sagoti / Xacuti

2007-11-25T19:03:00.000-08:00

Ingredients:
Marinade
1 kg chicken
1/4 tsp turmeric powder
1 tsp salt

Paste-1 for marinade
2 inches of ginger
10 flakes garlic
1/2 bunch coriander
5 green chillies

For paste -2 of Sagoti Masala
1tsp groundnut oil
2 sliced onions
2 green chillies
1 pc of 1 inch ginger
5 flakes garlic
1 grated large coconut
1/2 bunch of coriander

For paste-3 of Sagoti Masala
2 inches cinnamon
3 peeled cardamoms (seeds of three cardamoms)
1 tsp aniseed
1 tsp black pepper
1 tbsp poppy seeds
1 tbsp coriander seeds
8-10 Kashmiri red chillies
1 star anise
1 maize flower
1/4 piece nutmeg (Jaiphal)
1/4 inch turmeric

For Finishing
2 tsp groundnut oil
2 sliced onions
2 slit green chillies
1/4 cup water

Method:
Add salt and turmeric powder to curry-cut chicken.
Add paste-1 of ginger, garlic, coriander, chillies and marinate for half an hour.

To make paste 2: Heat oil in pan and saute sliced onions, green chillies, ginger, and garlic for 3 minutes.
Add 1 grated coconut and saute for another 5-7 minutes. Once onions are crispy, keep aside.

To make paste 3: On a dry pan separately roast cinnamon, cardamom, aniseed, black pepper, poppy seeds, coriander seeds, Kashmiri red chillies,star anise, maize flower, Nutmeg, and turmeric.

Make Sagoti masala by grinding together paste 2 and 3.

For the final preparation, heat oil in pan and add onions and green chillies. After 1 minute add the marinated chicken pieces. After 2 minutes add Sagoti masala and water. Cook for 10 minutes.

Serve hot with bread or rice.

Chicken

2005-11-20T16:57:00.000-08:00

ingredients
Chicken - 1
soya sauce - 2.5 table spoon(tbsp)
white vinegar- 1 1/2 (tbsp)
tomato ketchup - 2 (tbsp)
red chilli powder - 2 (tbsp)
ginger n garlic - 1 1/2 tbsp(paste)
salt according to taste
yoghurt- according to requirement
food colour (orange) - 1/2 teaspoon
garam masala powder- 1 1/2 tea spoon

Procedure

Mix all the the above ingredients except yoghurt. mix it really well. keep it till half an hour. then mix yoghurt. yoghurt must b mixed in such a way that the whole chicken is dipped in it. Keep it in the fridge for atleast 1/2 an hour.

Put it in a nonstick pan and put oil. add lemon juice also just little bit. Cover it n cook. when steam comes out then keep it on sim. then keep looking till only little gravy is left. Then chicken is ready....

Let me know how it tastes

Recipe of Chinese fried rice

2005-11-20T16:55:00.000-08:00

Ingredients :-
Rice according to ur own measure. (here we will assume 2 cups of rice)
Spring onion (only the upper green part)-2
Capsicum - 2
carrot - 2
soya sauce - 2 table spoons
white vinegar - 1.5 table spoons
eggs - 3
salt n oil according to taste
Procedure
First put rice in the rice cooker according to ur requirement n add water accordingly add soya sauce n white vinegar n little salt too that timeitself. Don't switch on the rice cooker yet. Cut carrot, capsicum, and the upper part(green) of the spring onion n fry it in little oil (each of them separately) one by one. i.e. carrot seperately, capsicum separately onion separately.
Then take a small pan n make an omellate of the 3 eggs together. The ommellate must b thick so small pan is advised. Now put the fried (carrot,capsicum n onion) in the rice cooker. Switch it on it will get ready automatically.
Till then cut the ommelate in small n thick cubes. Once the rice is readymix it well along with the ommelate.