Ingredients
• Chicken-2.5 lbs
• Chilli Paste-2 tbsp
• Tandoori Paste -3tbsp
• Vindaloo Paste-2 tbsp
• Curry Paste-2tbsp
• Red Chilli Powder -3 tbsp
• Plain Yogurt-4 tbsp
• Buttermil-1/2 cup.
• Salt to taste
Method
Prepare the chicken by removing the skin and extra fat. Make long slits in the chicken so that the spice mixture can penetrate the meat during marinating. Put all Pastes, Chilli powder and salt in a bowl. Mix all of the above to a paste. Add yogurt (or buttermilk) and mix all of the ingredients till you have a smooth paste. Make sure that you do not have any lumps, especially if you use yogurt. Add some water so that all of the chicken will get soaked - do not add too much water to dilute the paste. The paste should have a thick consistency. Soak the chicken in the marinade for 6-8 hours (preferably overnight) in the refrigerator. Heat the oven to 450F. Prepare a pan for the oven by lining with aluminium foil. Place chicken pieces on the pan and dribble half of the marinade on the pieces. Put the pan in the oven for 15 minutes - uncovered - middle or top rack. Remove the pan and turn over all of the chicken pieces - add remaining marinade on the pieces Put the pan in the oven for another 15-20 minutes - check to see not to overcook. Remove pan and serve while hot. Garnish with sliced half-rings of onions, green chilli slices and lemon wedges.
Tuesday, November 25, 2008
Saturday, November 8, 2008
Indian Somosha
Ingredients
Heat the ghee for the stuffing and add the cumin seeds and cashew nuts. When the seeds splutter add the dry powders and fry for 10 seconds. Add the mashed potatoes and green peas and mix well. Mix in salt to taste. Fry on a low flame for about 10 minutes. Set aside.
Prepare the cover for the samosa by combining the maida, hot ghee or oil and salt to taste.
Add enough water and knead the dough. Set aside for about 10 minutes. Divide the dough into round portions. Take each portion and coat it with some maida so that it does not stick to your hands. Roll it into a not too thin perfect round. With a pizza cutter, make 2 semi circles with the round. Take one half circles. Dip your index finger into the cold water and apply it to the straight edge of the semi circle. Now hold the semicircle in your hand. Fold the straight edge, bringing together the watered edges. Seal the watered edges.
You should now have a small triangular maida pocket. Stuff it with the potato mixture and now water-seal the upper edges. Repeat for the rest of the dough. Deep fry in oil till golden brown and serve with mint chutney. Do not overheat the oil, since this will cook only the outer maida covering and the inner layer will remain uncooked even if the samosa has turned dark brown
on the outside.
- Potatoes( boiled, peeled and mashed)-4 large
- Green peas (cup boiled and drained)-1/2
- Cumin seeds-1 1/2 tsp
- Aamchoor(mango powder)- 1 tsp
- Red chilli powder-1 tsp
- Garam masala powder-1/2 tsp
- Cashewnuts-1 tablespoon
- Maida(all purpose flour)- 3 cups
- Ghee-2tbs
- Salt-as per taste
Heat the ghee for the stuffing and add the cumin seeds and cashew nuts. When the seeds splutter add the dry powders and fry for 10 seconds. Add the mashed potatoes and green peas and mix well. Mix in salt to taste. Fry on a low flame for about 10 minutes. Set aside.
Prepare the cover for the samosa by combining the maida, hot ghee or oil and salt to taste.
Add enough water and knead the dough. Set aside for about 10 minutes. Divide the dough into round portions. Take each portion and coat it with some maida so that it does not stick to your hands. Roll it into a not too thin perfect round. With a pizza cutter, make 2 semi circles with the round. Take one half circles. Dip your index finger into the cold water and apply it to the straight edge of the semi circle. Now hold the semicircle in your hand. Fold the straight edge, bringing together the watered edges. Seal the watered edges.
You should now have a small triangular maida pocket. Stuff it with the potato mixture and now water-seal the upper edges. Repeat for the rest of the dough. Deep fry in oil till golden brown and serve with mint chutney. Do not overheat the oil, since this will cook only the outer maida covering and the inner layer will remain uncooked even if the samosa has turned dark brown
on the outside.
Monday, November 3, 2008
Ras Malai
Ingredients
First keep the 3 cups of milk for ras to boil until it remains 1 3/4 cup. Bring 4 cups of milk to boil. Now to turn the milk adds lemon juice to it moving. Then drain it in a thin cloth. Hold it covered with cloth in the running water. Drain the excess water by pressing the cloth there must not be water remaining. In a pressure cooker take 3 cups of water and 1 cup of sugar. Take the channa out of the cloth in a dish, mash it and make around 15 small sizes of balls out of it Toss that balls in the cooker. In the mean time see the milk for ras may be ready. Add the sugar for ras to it and add cardamom, pista, almond and saffron to it. Let it cool asid as the pressure cooker is warm now open it take out the balls of channa with the spoon in a dish and let the water drain by pressing it little and let it cook. When the milk is cool add channa balls to it. Refrigerate it. And it is ready to serve.
- Milk-3 cup for Ras
- Sugar-5 tbsp for Ras
- sugar-1 cup
- Milk-4 cup for channa (2% milk)
- water-3 cups
- saffron, cardamom, pista, almonds
- lemon juice
First keep the 3 cups of milk for ras to boil until it remains 1 3/4 cup. Bring 4 cups of milk to boil. Now to turn the milk adds lemon juice to it moving. Then drain it in a thin cloth. Hold it covered with cloth in the running water. Drain the excess water by pressing the cloth there must not be water remaining. In a pressure cooker take 3 cups of water and 1 cup of sugar. Take the channa out of the cloth in a dish, mash it and make around 15 small sizes of balls out of it Toss that balls in the cooker. In the mean time see the milk for ras may be ready. Add the sugar for ras to it and add cardamom, pista, almond and saffron to it. Let it cool asid as the pressure cooker is warm now open it take out the balls of channa with the spoon in a dish and let the water drain by pressing it little and let it cook. When the milk is cool add channa balls to it. Refrigerate it. And it is ready to serve.
Subscribe to:
Posts (Atom)