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Recipe Name. |
Description of the
Recipes. |
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Dhania Chicken
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Country of the Food:
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Posted on 20 April 2003 @ 13:55:54
Ingredients:
1 Kg Chicken (cut into desired sized pieces) 2 large bundles of fresh dhania leaves (washed and chopped fine) 1 bundle of mint (pudina) leaves (washed and chopped fine) 3-4 large onions (chopped fine) 2-3 ginger-garlic paste 3-4 green chillies chopped fine (or add more if you want spicier) 1/4 kg curd 3-4 sp. dhania powder 1 1/2 sp. jeera powder 1/2 sp red chilli powder Salt to taste Oil
Method:
Mix half the curd, the red chilli powder, and salt and marinate chicken in it for 15 mins. Saute the onions in a vessel little oil till transparent. then add the ginger-garlic paste and saute. Add the green chillies, dhania and jeera powder, mix well. Drain the chicken pieces and add to the cooking mixture, and fry well on high flame for 5 mins., taking care not to burn. Add the curd left over from the chicken marinade and the other half too, mix well Add the dhania and mint leaves, and mix well. Bring to a boil once, and then cover with a lid and cook on low flame till chicken pieces are cooked. Serve hot, and grate a little paneer on top if desired.
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Butter Chicken Masala
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Country of the Food:
India
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Posted on 20 April 2003 @ 13:55:23
Ingredients
Chicken - 1kg (whole) Butter for batter - 120 gms (approx.) Butter for basting - 125 gms (approx.)
Tandoori Masala: Red Hot Chilli Powder - 5 gms Kashmiri Chilli Powder - 10 gms Green Chillies - 20 gms Ginger - 10 gms Garlic - 10 gms (Grind all the spices)
Method
Mix ground masala with butter. Make cuts or slits on the fleshy parts (breast and legs) of the chicken, and rub in the mixture thoroughly. Leave it to marinade for 10-12 hours. Bake till chicken is three-fourths cooked, basting frequently with butter. Then remove it and fry in butter. Return again to the tandoor for 3-4 minutes. Keep basting till done.
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Chicken Biryani
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Country of the Food:
India
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Posted on 20 April 2003 @ 13:54:40
Ingredients
500 gms Rice (basmati) 500 gms Chicken 200 gms Potato (peeled and cut) 250 gms Onion (red, thin sliced) 100 gms tomatoes (chopped fine) 100 gms curd (Yoghurt) 25 gms Biryani Masala ( you can try Khamkar's brand or any other good one) 1 pinch Saffron 3 tsps. Milk Salt to taste 3 tbsps. Vegetable Oil 1 tsp ghee one boiled egg (sliced into circles for garnishing)
Method:
Wash and cut (small pieces) and marinate the chicken with the biryani masala powder, salt and yoghurt and keep it aside for an hour. Cook rice separately (do not cook fully. Keep it semi-cooked), add salt and keep aside. Heat milk, put pinch of kesar and keep aside. Heat 2 tbsp of oil in pan. Deep fry half the quantity of onions and all the potatoes till onion is golden brown. Remove both from the pan and keep aside. Fry the remaining onion in the same oil till golden brown and add the marinated chicken. Cook for 10 minutes. In a separate vessel, put ghee and 1 tbsp of oil, half quantity of semi-cooked rice, all fried potatoes and half quantity of fried onions and milk of kesar. Put the cooked chicken on top of it and then cover it with the remaining semi-cooked rice. Garnish with coriander leaves, boiled eggs and rest of the fried onions. Tightly cover the utensil and cook for another 10 minutes. Serve hot with Raita.
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Fish Masala
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India
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Posted on 20 April 2003 @ 13:53:29
Ingredients
500 gms fish, cleaned and cut into medium pieces 1/2 tsp turmeric powder 1 tsp red chilli powder 1 tbsp lemon juice (Marinate the fish for 1/2 hour)
2 onions, chopped finely 1 tomato, chopped finely 1/2 cup tomato pulp 1 tsp ginger paste 1 tsp garlic paste 1/4 tsp turmeric powder 1 tsp red chilli powder 1 tsp cummin powder 1 tsp coriander powder 1 tsp garam masala powder 3 tbsp oil Salt as per taste Coriander leaves for garnishing 1/4 cup grated coconut
Method:
Heat oil in a pan Fry onion till goden brown Add ginger-garlic paste Simmer for 2 minutes Add tomatoes and simmer for 3 minutes Add pulp and all the powders and salt Cook till oil separates Add 1 cup water Add fish and cook till fish is done (don't overcook the fish) Take in a bowl Garnish with grated coconut and coriander leaves Serve with rice
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Tandoori Fish
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Country of the Food:
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Posted on 20 April 2003 @ 13:52:53
Ingredients
1 cod fish (approx 1 kg) 2 tbsp lemon juice 1" ginger 7 galic flakes 5 green chillies 1/2 cup curd (yoghurt) 5 drops of red colour Salt to taste 2 tbsp oil
Make powder of: 1/2 tsp garam masala 1 tsp coriander seeds (roasted) 1 tsp cumin seeds (roasted) 1/2 tsp red chilli powder 2 dry red chillies 1 tsp turmeric powder
Method:
Clean the fish Remove gills and eyes Cut slits on both the side of the fish Apply salt and lemon juice over the fish Keep aside for 1/2 hour Grind green chillies, ginger and garlic to a paste Beat curds thoroughly. Add ground spices and ginger-garlic paste Add oil and colour and strain through fine sieve Rub the batter all over the fish and well inside the slits Keep aside for 5-6 hours Place the fish in tandoor Remove when golden brown Serve hot Optional: Instead of tandoor you can use an oven
Place the marinated fish in the baking dish Pour the remaining batter of the fish Bake the fish in moderate oven at 350 degree F. Remove when golden brown Serve hot
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Fish Podimas
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Country of the Food:
India
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Posted on 20 April 2003 @ 13:52:21
Ingredients
400 gms fish (preferably shark) 2 potatoes, boiled and peeled 2 onions, chopped finely 2 potatoes, chopped finely 1/2 tsp turmeric powder 1/2 tsp red chilli powder 1 green chilli, chopped finely 2 dry red chilli powder, halved 1/2 tsp mustard seeds 1 tbsp urad dal 2 tbsp grated coconut 3 tbsp oil Salt as per taste few curry leaves Coriander leaves for garnishing
Method:
Clean and wash the fish Make small pieces (approx 2") Boil the fish pieces till cook Drain the pieces Smash the potatoes and fish pieces Mix them well Add oil in a pan Add urad dal, when light brown add mustad seeds When they splutter, add curry leaves Add onion and fry till transparent Add green chillie, and red chillies Simmer for 2 minutes Add turmeric powder and red chilli powder Add fish-potato mixture Add salt Let it cook for 10-15 minutes, stirring continuously Add grated coconut and mix well Let is cook for another 2-3 minutes Serve in the dish Garnish with coriander leaves Serve hot
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Fish Methi
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Country of the Food:
India
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Posted on 20 April 2003 @ 13:51:50
Ingredients
500 gms fish (boneless) 1 onion, chopped finely 1 tomato, chopped finely 1" inch ginger 4 garlic flakes 5 green chillies, chopped finely 1/2 tsp turmeric powder 1/2 tsp garam masala 2 cup fenugreek leaves 1/2 tsp coriander powder 1/2 tsp cumin seeds powder 1 tbsp lemon juice Pinch of hing Salt as per taste 1 cup water 3 tbsp oil Corriander leaves for garnishing
Method:
Wash, Clean the fish Make small pieces (approx 1" inch) of fish Marinate fish pieces with lemon juice, salt and turmeric powder Keep aside for an hour Wash and chop finely the fenugreek leaves Make a paste of ginger-garlic Heat oil in a pan Add pinch of hing Add ginger-garlic paste, chillies and simmer for a minute Add onion and fry till transparent Add tomatoes and simmer for 2 minutes Add fenugreek leaves and stir Add garam masala, cumin seeds powder and coriander powder Add 1 cup water and let it cook for 5 minutes Add fish pieces and salt as per taste Cook till fish is tender Garnish with coriander leaves Serve hot with rice
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Indian Fish Curry
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Country of the Food:
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Posted on 20 April 2003 @ 13:51:08
Ingredients
4 fish (preferably salmon) milk of 1/2 coconut 3 tbsp tomato sauce 3 green chillies 1/2 tsp mustard 1/4 bunch coriander 2 tbsp butter salt to taste
Method
Grind the chillies, ginger, mustard, coriander and salt to a fine paste. Rub it onto the cleaned fish, and marinate for 10 mins. Fry the fish lightly and keep aside. Fry the remaining spices,and then put the fish back in. Add the thick coconut milk and tomato sauce. Add the butter and simmer till just cooked Serve hot.
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Fish Savoury Curry
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Country of the Food:
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Posted on 20 April 2003 @ 13:50:26
A tongue tingler, this Fish Curry is in a red masala and has faintly tangy flavour.
Ingredients
Grind coarsely: 1/2" piece Ginger 5-6 Big Green Chillies 6-8 Small Red Onions 1 tbsp Red Chilli Powder Turmeric - a pinch 3/4 tsp Corriander Powder
Other Masalas: Curry Leaves Salt - to taste Dried Mango Powder or tomato puree Coconut Milk - 1/2
Method
Marinate fish in the ground masala for 10 minutes. Remove coconut 1st milk and keep aside. Cook the fish with the masala in 2nd or 3rd coconut milk. When cooked, add 1st milk and boil on full flame for 2-3 minutes. Seasoning :
Slice small red onions and fry in a little oil. Pour over fish curry.
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Fish Moilee (White)
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Country of the Food:
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Posted on 20 April 2003 @ 13:49:54
It is traditionally a Goan recipe. The absolutely delicious kind which brings back memories of sitting around a huge dining table with the family, all chock full and content with good food and companionship. A true family winner, it tastes marvellous with white rice.
Ingredients:
Fish - Rawas, Surmai or Halwaa 1 Onion (cut in strips) 1 inch Ginger (make paste) 10-12 Green Chillies(chopped) 1 stem Curry leaves 1 Tomato (cut in strips) 1/2 Coconut (grated) 1/2 tsp Cornflower 1/2 Lime Juice Method:
Marinate fish in salt for 15-30 minutes and semi-fry carefully Saute the onion, ginger, chillies, curry leaves, tomato in oil till light brown. Soak the grated coconut in warm water and then remove and keep aside first milk. Take rest of the milk, pour into fried masala and put in fish pieces. Cook for 10 minutes. When cooked add cornflower dissolved in water and boil. Then add first milk. Add juice of half a lime or to taste.
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