Sunday, 14 August 2011

Butter Chicken with Parantha made on 13th August 2011

For Parantha: 
What did I use: 
  • Whole wheat flour – 3 cups
  • Water – as required to make dough
  • Oil or ghee – 1/2 tea spoon for each paratha
  • Salt – as per taste if required 
How did I cook:
  • Mix flour, salt and make soft dough by adding water little by little as required.
  • Apply one teaspoon of oil on the surface of the dough and keep it covered for 30 minutes.
  • Now shape the dough into balls. You can make 12 to 15 pieces as shown in photograph.
  • By using a chapatti roller and rolling pin, spread a dough ball in circular shape.
  • Use dry flour for dusting to avoid stickiness while rolling.
  • Apply oil or ghee on the surface; first fold it to a half circle; apply light oil again and further fold it to a quarter circle to look like a triangle.
  • Roll it again to shape it to a larger triangular shape as shown.
  • Now put it on a hot tava (griddle), cook on both sides by applying light coat of ghee or oil. (See the photographs to know how the surface swells while cooking in tava).
  • Repeat the process for the remaining dough balls also.
For Butter Chicken

What did I use:
  • 150ml plain natural yoghurt 
  • 50g ground almonds 
  • 1 ½ tsp chilli powder 
  • ¼ tsp crushed bay leaves 
  • ¼ tsp ground cloves 
  • ¼tsp ground cinnamon 
  • 1 tsp garam masala 
  • 4 green cardamom pods 
  • 1 tsp ginger pulp 
  • 1 tsp garlic pulp 
  • 400g can of chopped tomatoes
  • 1 ¼ tsp salt 
  • 1kg skinless chicken breast fillets
  • 75g butter 
  • 1 tbsp oil 
  • 2 medium onions, sliced 
  • 2 tbsp fresh coriander, chopped
  • 4 tbsp cream
How did I cook:
  • Place the yoghurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together well.
  • Place the chicken fillets into a large mixing bowl and pour the yoghurt mixture over and set aside.
  • In a large frying pan heat the oil and butter together. 
  • Add the onions and fry for about 3 minutes. 
  • Add the chicken mixture and stir-fry for about 7 to 10 minutes.
  • Stir in about half of the coriander and mix well. 
  • Pour over the cream and stir in well and bring to the boil. 
  • Garnish the Indian butter chicken with the remaining chopped coriander.
  • Serve with parantha.    

Tuesday, 9 August 2011

Lassyi made in August 2010

What did I use:

3 cup Curd (Dahi, Plain Yogurt)
2 tblsp Cream (Malai) (optional, I used it)
2 tblsp Lemon Juice (Nimbu Ka Raas) (optional, I didn’t use it)
1/3rd cup Ice-Water
To taste Salt (Namak)
6 Ice-cubes
1/2 tblsp dry-roasted Cumin Seed Powder (Jeera Powder)

How did I cook:
  • Place the curd, cream, lemon juice, ice water and salt in a blender.
  • Process for 2 minutes.
  • Add ice cubes and blend for another minute.
  • Add all but few pinches of cumin powder and process for 5 seconds.
  • Pour into chilled glasses, sprinkle remaining cumin, and serve immediately.

Paneer Raita - made in August 2010

What did I use:
2 3/4 cups paneer, cubed
Lettuce leaves
Zeera Powder
2 tbsp cream cheese
2 tbsp garlic croutons
2/3 cup plain yogurt
1/4 tsp garlic paste
Salt to taste

Grate the paneer very well and add yogurt to it.
Mix these two very well in the mixer grinder.
Add cheese, garlic and salt together till smooth and pour it into the mix.
Serve topped with paneer croutons and lettuce and pinch of zeera powder in each bowl.

Egg Omlet made in September 2010

Saturday, 6 August 2011

Mutton Babdi Haandi - made on 6th August 2011

What did I use: 

500kg Mutton
100gm White Curd
50gm Red Curd
1 tsp Pepper 
1tsp Cinnamon and Elichi
4 Red Chili
1 Cup Onion Extract
2 tbsp Ground Garlic
3 tbsp Ghee
3 tbsp Refine Oil
2tsp Coriander Powder
Salt to taste

How did I cook:

Marinade the mutton with these two curds, coriander powder, oinion, garlic and salt and keep it in fridge for 2 hours.
Then boil this marinate mutton in a pressure cooker for 30 minutes.
Then pour oil and ghee into a wok and bring it to boil.
Add cinnamon, elichi and pepper and cook for 2/3 minutes.
Then add boiled mutton to it and also add chillis.
Then cook it for 20 minutes.
Serve it with Pulao.

Mutton with poppy seed made on 10th July 2011

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