Tuesday, December 28, 2010

Chicken Mexicana

Chicken fillet 4 without bone (cut into strips)
Ketchup 3 tbsp
Chili garlic sauce 3 tbsp
Salt 1 tsp
Pounded chili flakes 1 tsp
BBQ Sauce 1 tbsp heaped
Soy sauce 1 tbsp
Crushed black pepper ¼ tsp
Oyster sauce 1 tbsp
Mustard paste ¼ tsp
Garlic crushed 2 cloves
Olive Oil 2-3 tbsp

Chicken Mexicana

Method:  Heat oil, add crushed garlic, fry till light golden in color.

Add chicken strips, saute` till its tender. Add all the above seasoning. Mix well.

Cook for 5 more minutes on medium-high flame. Remove from stove.

Serve with brown rice or Garlic Fried Rice.

Saturday, December 25, 2010

Chicken Tikka Biryani

Ingredients for Chicken:

Chicken 1 kg (16 pieces)
Vinegar 4 tbsp
Red chili powder 1 tbsp heaped
Garam masala 1 tsp
Salt 1½ tsp
Tandoori color ¼ tsp
Black pepper color 1 tsp
Ginger/Garlic paste 1 tbsp heaped
Yogurt 2 tbsp (beaten)
Potatoes 3 medium size 

  1. Marinate all the above ingredients in chicken. Keep it overnight or 4-5 hours. 
  2. Heat ¼ cup of oil, add marinated chicken, add potatoes cover and let them cook till done. 
  3. You can bake the chicken too. Give dum of coal. Keep is aside.

Ingredients for masala:

Tomatoes 4 sliced
Onion chopped 1 large
Yogurt 1 cup (beaten)
Oil ½ cup
Ginger/Garlic paste 1 tsp
Red Chili powder 1 tsp
Water ¼ cup
Haldi ½ tsp
Dhania powder 1½ tsp
Salt ½ tsp

Other ingredients:

Rice 1/2 kg boiled (with 1 tez patta, 1 tsp kala zeera, 2 cinnamon sticks, 4-5 whole black pepper, salt 3 tsp)
Kewra 1 tbsp
Coriander leaves ¼ bunch
Mint leaves ¼ bunch
Green chillies 6-8 whole
Yellow color ¼ tsp heaped

Method for masala:
  1. Heat oil in a separate pan, add onions let it golden brown. 
  2. Add ginger, garlic paste, sliced tomatoes, red chili powder, water, salt, haldi, dhania powder, fry a little over a medium high flame. 
  3. Add beaten yogurt, bhuno till oil leaves aside. 
  4. Now put cooked chicken, and potatoes mix well. Add mint leaves, coriander leaves, green chillies, put layer of boiled rice. 
  5. Sprinkle yellow color on top mix, put another layer of boiled rice. Drizzle kewra and 3-4 tbsp oil. 
  6. Put on dum for 10-15 minutes. Serve hot!

Thursday, December 9, 2010

Palak Paneer


Paneer 1 cup 
Palak 1/2 kg
Onion chopped 2
Ginger paste 1 tsp
Garlic paste 1 tsp
Salt to taste
Black pepper 1/4 tsp
Red chili powder 1 tsp
Garam masala powder 1/2 tsp
Cream 1/2  cup
Soya (Dill) 2 tbsp (optional)
Oil or Butter 4 tbsp

  1. Cut the Paneer into cubes, shallow fry until light golden brown. Keep aside.
  2. Boil water, add Palak and let it boil for just 5-6 minutes only and blend it into a smooth paste. 
  3. Heat butter or oil, add chopped onions, fry. When light golden in color, add ginger and garlic paste, salt, chili powder, and fry. 
  4. Add the blended Palak paste, and soya (dill). Mix well.
  5. Cook for few minutes, add cream and fried Paneer, sprinkle garam masala on top.
  6. Cover and put it on dum for 5 minutes. Serve immediately



Print as PDF

Related Posts Plugin for WordPress, Blogger...