Showing posts with label Punjabi. Show all posts
Showing posts with label Punjabi. Show all posts
Tuesday, 2 October 2012
Chicken Methi
Chicken Methi
Ingredients:
500gms chicken cut into small pieces
One large onion finely chopped
One medium tomato finely chopped
One tsp ginger-garlic paste
1 bunch of fresh methi/fenugreek leaves chopped
½ tsp turmeric
1 tsp red chilli powder
1 tsp garam masala
salt to taste
One bay leaf, cinnamon and two green cardamoms
2 tbsp pure ghee or vegetable oil
freshly chopped cilantro leaves for garnish
One large onion finely chopped
One medium tomato finely chopped
One tsp ginger-garlic paste
1 bunch of fresh methi/fenugreek leaves chopped
½ tsp turmeric
1 tsp red chilli powder
1 tsp garam masala
salt to taste
One bay leaf, cinnamon and two green cardamoms
2 tbsp pure ghee or vegetable oil
freshly chopped cilantro leaves for garnish
Preparation:
>Heat ghee or oil in kadai,
>Add bay leaf, cinnamon and two green cardamoms
>After few mins add the onions and stir fry still it is golden brown
>Then add ginger – garlic paste and fry.
>Add Methi leaves and cook for 3-4 mins
>Now add red chilli powder, turmeric, garam masala.
>Add the chicken pieces, stir well and cook for a few minutes
>Then add tomatoes and salt
>Now add ½ cup water and cover kadai and simmer
>Cook for 5-6 minutes until the chicken is thoroughly cooked.
>Finally, garnish methi chicken with cilantro leaves
>This dish can be served with either rice or chapattis.
>Add bay leaf, cinnamon and two green cardamoms
>After few mins add the onions and stir fry still it is golden brown
>Then add ginger – garlic paste and fry.
>Add Methi leaves and cook for 3-4 mins
>Now add red chilli powder, turmeric, garam masala.
>Add the chicken pieces, stir well and cook for a few minutes
>Then add tomatoes and salt
>Now add ½ cup water and cover kadai and simmer
>Cook for 5-6 minutes until the chicken is thoroughly cooked.
>Finally, garnish methi chicken with cilantro leaves
>This dish can be served with either rice or chapattis.
Labels:
Chicken Kofta
Chicken Kofta
Ingredients:
For
the koftas
Minced chicken - 500 gms
Ginger paste - 2 tsp
Garlic paste - 2 tsp
Roasted gram flour - 2 tbsp
Cumin powder - 1 tsp
Black cardamom - 1, powdered
Red chilli powder - 1 tsp
Fennel powder - 1 tsp
Curry powder or Garam masala - 1 tsp
Freshly milled pepper as per taste
Salt as per taste
Minced chicken - 500 gms
Ginger paste - 2 tsp
Garlic paste - 2 tsp
Roasted gram flour - 2 tbsp
Cumin powder - 1 tsp
Black cardamom - 1, powdered
Red chilli powder - 1 tsp
Fennel powder - 1 tsp
Curry powder or Garam masala - 1 tsp
Freshly milled pepper as per taste
Salt as per taste
For the gravy:
Bay leaves - 2
Cloves - 2
Green cardamoms - 4
Black cumin seeds - 1 tsp
Ginger paste - 1 tsp
Garlic paste - 2 tsp
Onion - 1, grated
Red chilli powder - 1 tsp
Cinnamon powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 2 tsp
Cumin powder - 2 tsp
Pureed tomato - 4, large size
Chicken stock - 4 cups
Fresh cream - 4 tbsp
Ghee - 3 tbsp
Sugar as per taste
Salt as per taste
Preparation:
2. Fry the bay leaves, cloves, cardamoms and cumin seeds in hot ghee in a heavy bottomed pan till aromatic.
3. Add the ginger-garlic pastes and the grated onions and fry for about 4 minutes or till the onions are golden brown. Add all the spice powders and fry for a few more seconds.
4. Add the pureed tomatoes and simmer for about 5 minutes.
5. Pour the chicken stock, salt and sugar to taste. Bring to a boil.
6. Now add the chicken kofta balls one by one and shake the pan gently to stir (do not use a ladle to stir as it may break the koftas). Cook over the low heat for about 20 minutes or till the meat balls are cooked thorough and the curry thickens.
7. Put off the heat and stir in the fresh cream.
8. Garnish with a swirl of fresh cream and finely chopped coriander leaves.
9. Serve with plain rice, roti or ghee rice.
Achari Mutton
Achari Mutton
Ingredients:
1/2 cup
coriander leaves chopped
1/2 tsp fenugreek seeds
1 tsp fennel seeds
1/2 tsp cumin seeds
800 gms mutton800 gms.
1 tsp turmeric powder
8 red chillies whole
1 tsp red chilli powder
4 medium tomatoes
5 cloves
1 tsp onion seeds
7 tblsp mustard oil
2 tblsp ginger chopped
4 medium onions
salt to taste
1 tblsp garlic chopped
1 tsp mustard seeds
1/2 tsp fenugreek seeds
1 tsp fennel seeds
1/2 tsp cumin seeds
800 gms mutton800 gms.
1 tsp turmeric powder
8 red chillies whole
1 tsp red chilli powder
4 medium tomatoes
5 cloves
1 tsp onion seeds
7 tblsp mustard oil
2 tblsp ginger chopped
4 medium onions
salt to taste
1 tblsp garlic chopped
1 tsp mustard seeds
Preparation:
Wash and cut the mutton into 11/2" cubes.
Take off and cut the onions.
Cut the tomatoes.
Roast the whole spices separately and grind everything coarsely.
Heat up oil in a thick-bottomed pot to smoking point, cool and again heat up the oil and stir fry the onions till brown.
Mix in the cut ginger-garlic.
Mix well.
Mix in coarsely ground masala powder.
Stir fry for half a minute, stirring all the time.
Mix in mutton, stir fry on high flame heat up till mutton pieces are well browned.
Mix in the tomatoes, turmeric powder, red chilli powder and salt and mix well.
Stir fry till oil leaves the masala.
Mix in sufficient quantity of water, bring it to a boil and cover.
Stir fry till the mutton is fully done.
Adjust the flavor and serve hot decorated with coriander leaves.
Aloo Amritsari
Aloo Amritsari
Ingredients:
500 gms. potatoes, peeled and cubed
2 onions sliced into thin rings
1 tsp. ginger grated
1 tsp. garlic crushed fine
1/2 tbsp. coriander finely chopped
1 tsp. ajwain seeds
3/4 cup gram flour
1 tsp. red chilli powder
1/2 tsp. turmeric powder
1/2 tsp. tandoori masala
1/2 tsp. punjabi garam masala
1/2 tsp. sugar
1 anardhana powder
salt to taste
2 tbsp. oil
500 gms. potatoes, peeled and cubed
2 onions sliced into thin rings
1 tsp. ginger grated
1 tsp. garlic crushed fine
1/2 tbsp. coriander finely chopped
1 tsp. ajwain seeds
3/4 cup gram flour
1 tsp. red chilli powder
1/2 tsp. turmeric powder
1/2 tsp. tandoori masala
1/2 tsp. punjabi garam masala
1/2 tsp. sugar
1 anardhana powder
salt to taste
2 tbsp. oil
Preparation:
v Make a thick mixture of flour, salt,
ginger, garlic, turmeric, ajwain, garam & tandoori masalas.
v Sprinkle 2-3 tbsp. water if necessary.
Add 1/2 tbsp. oil, mix well.
v Use 2 tbsp. mixture to marinate
onions, and rest to marinate aloo cubes.
v Marinate aloo for 10 minutes.
v Either fry pieces or grill on a
bar-b-que skewer or grill mesh till crisp and brown.
v Heat remaining oil, add onions, saute
till light brown.
v Add marinate paste, stir well and
cook.
v When dry add fried potatoes, chilli,
anardhana powder, sugar, salt.
v Toss well. Garnish with coriander.
v Serve hot with tooth picks to pick up
easily.
Saturday, 29 September 2012
LOBIA RECIPE (Black Eye Beans Curry)
LOBIA RECIPE (Black Eye Beans Curry)
Ingredients:
2 cups Labia (Black
Eye Beans)
1 1/2 tsp
Salt To Taste
1 1/2 tsp ground coriander
3/4 tsp ground cumin
1/2 tsp ground turmeric
2 tbsp oil
1 small onion, chopped
2 large cloves garlic, chopped
1 (3/4-inch piece) ginger root, peeled and chopped
1/2 tsp Scant cumin seeds
1 medium tomato, chopped
1 1/2 tsp
Salt To Taste
1 1/2 tsp ground coriander
3/4 tsp ground cumin
1/2 tsp ground turmeric
2 tbsp oil
1 small onion, chopped
2 large cloves garlic, chopped
1 (3/4-inch piece) ginger root, peeled and chopped
1/2 tsp Scant cumin seeds
1 medium tomato, chopped
Preparation:
·
In pot soak beans
overnight in water to cover generously. Next day, drain beans, cover with fresh
water and bring to boil.
·
Add salt,
coriander, cumin and turmeric. Simmer until beans are just tender, about 30 to
45 minutes.
·
Heat oil in deep
saucepan. Add onion, garlic, ginger and cumin.
·
Fry 10 minutes and
add tomato. Cook another 5 minutes and add labia (black eyed beans) and cooking
liquid. Continue to simmer, uncovered, until labia are soft but not completely
dissolved.
·
Mixture should be
soupy.
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