Saturday, December 20, 2008

Chicken 65

This is my favourite dish, i often prepare this as a side dish, it is very easy to prepare & gives restaurant taste... I got this wonderful recipe from "vahrehvah.com", thanks to Mr. Vah Chef for sharing this recipe & video of preparation..!!



INGREDIENTS:
1/2 tsp - Aji no moto(MSG)
2 lbs - Chicken-dark meat(boneless thigh meat)
1/2 - Bunch Coriander leaves-chopped
2 tsp - Cornflour
1/2 tsp each tsp Cumin seeds, Pepper powder,chilli powder,salt
4-5 number Curry Leaves-chopped
1 - number Egg
1 tsp - Garlic-chopped
1/2 tsp - Ginger-chopped
Red Chili Sauce - as reqd
2 tsp - Ginger/Garlic paste
4-5 number Green Chilli
Oil to fry
2-3 drops Red color(Optional)
Spring Onions to garnish

METHOD:

To make the fried chicken pieces:-
1. Take chicken pieces in a non reactive bowl-(We use dark meat so that it is nice and juicy when fried.Add salt, Aji-no-moto,1 tsp ginger/garlic paste, pepper powder-pinch, cornflour and mix-Then add 1 egg and mix in completely-(Egg coats the meat and keeps the juices in)
2. Heat oil in a frying kadhai-Add chicken pieces few at a time(Do not crowd the kadhai) and fry until lightly golden brown-Drain and remove on a paper towel.

To make the sauce:-
This does not need to be very salty-so control salt Heat 2-3 tsp oil in a pan-Add cumin, add the chopped ginger and garlic and saute until fragrant-Add chopped chillies, curry leaves,1 tsp ginger/garlic paste, remaining pepper powder, chilli powder, salt,chilli/garlic paste,Red Chili Sauce, aji-no-moto, red color and mix-Cook for a few minutes. Add a little water and then add chicken to this paste and toss lightly-Stir in the coriander leaves.

Garnish with Spring Onions and serve hot!

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Coconut Chutney



INGREDIENTS:

Coconut Grated - 3/4 cup
Green Chillies - 6-8
Bunch of coriander leaves
Mint leaves
Hurgadle/Fried gram - 4tbsp
Mustard seeds - 1 tsp
Red chillies - 1-2
Urad dal - 1 tsp
Chana dal - 1 tsp
Pinch of Hing
oil - 1 tbsp
Curry leaves
Salt to taste

METHOD:

1. Blend Coconut, green chillies, fried gram, coriander & mint leaves, salt.
2. For seasoning heat oil in a pan, add mustard, pinch of hing, red chillies, curry leaves, urad dhal & chana dal.

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Friday, December 19, 2008

Mushroom Manchurian



INGREDIENTS:
Onion - 1
Capsicum - 1 (diced to 2 inch pieces)
Green chillies 2-3
Ginger A small piece (finely chopped)
Garlic pods 5-6 (finely chopped)
Red chillie sauce - 1 tsp
Tomato sauce - 2-4 tbsp
Soya sauce - 1 tsp
Vinegar - 1 tsp
Ajinomoto - A pinch
Salt - As reqd
Oil - As reqd

For frying:-
Mushroom 1 Cup
Allpurpose flour(Maida) - 1/4 cup
Corn flour 1/4 Cup
Rice flour 1/4 Cup
Baking soda A pinch
Chilli powder 1 Tsp
Water - As reqd
Salt - As reqd
Oil to deep fry

METHOD:
1. Make a paste of maida, rice flour, corn flour, baking soda, red chilli powder, and salt. Check the spice level & make a smooth paste. If u like manchurian crispy add more rice flour and less maida. Add water to make a smooth paste.
2. Marinate the mushroom in this batter, each mushroom should be well coated with the paste. Allow to marinate for 1/2 hour.
3. Deep fry coated mushrooms till the color changes to dark brown. Keep aside
4. Heat oil in a pan and add chopped ginger and garlic, chopped onions, diced capsicum & chopped green chillies to it. Saute for 2 mins so that the onions and capsicum are still crunchy.
5. Now add the red chillie sauce, tomato sauce, soya sauce, vinegar, and ajinomoto. Saute for a minute
6.Add the fried mushroom to this and saute, until the masala and the florets get fried together nicely. Serve the mushroom manchurian hot.

VARIATION:- Can use the same recipe to make Gobi/baby corn manchurian as well.

For Gobi manchurian - Clean the florets and put them in hot water for about half an hour with salt so that worms, if any, would settle at the bottom of the vessel. & then dip the gobi florets in the paste and deep fry till golden brown

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Saturday, December 13, 2008

Palak Khichdi (Green Khichdi)

INGREDIENTS:
1 bunch of Spinach (Palak)
1 or 2 green chilli
1/4 tbsp of cumin seeds
6-8 whole peppercorns or powder
1/4 tbsp of turmeric powder
1/4 tbsp of sliced ginger
1/4 tbsp of sliced garlic
1/4 tbsp salt1 cup of soaked rice ( should be kept soaked for 30 min)
1/4 tbsp of ghee

METHOD:

1. Boil the spinach & green chilli in water and after draining the water make a puree of it and keep it separately.
2. Pour ghee in a pan add cumin seeds, peppercorns, sliced ginger & sliced garlic . Fry it for 2-3 mins.
3. Add salt, turmeric powder and the puree of spinach to it also add the soaked rice after draining water from the rice. Fry it for some time and then add water to it. Cook it for some time and serve it hot.

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