Hi Dearies, Try this and it tasted excellent for me.. :biglaugh my new try Ingredients: Shrimps 1/4 kilo Ridge gourd 1 large chopped finely Green chilies 3 chopped Onion chopped 1 cup Ginger 1" grated Garlic 2 minced Tomato 1 optional Salt Turmeric 1/4 spoon Chili powder 1 spoon Mustard seeds 1/2 spoon Cumin seeds 1 spoon Asafoetida 1 pinch(optional) Curry leaves few Sesame oil few spoons. Method: In a wide wok, heat oil. Add the spices and wait till they pop. Followed by chilies, ginger, garlic, onion and tomato. Fry real good, add shrimps and fry briefly. Add the chopped vegetables, salt, turmeric and chili powders. Cover and cook over low-medium heat...till they are done and tender. Remove from heat and serve to go with your steamed rice or rotis. It can be treated a side dish as well. Photo deleted because it has the name of a site.
:wowChicken Peper Leg!!! Ingredients: Chicken 2-4 pieces Salt Turmeric 1/4 spoon Garlic 2-4 cloves minced Ginger 1" grated Pepper powder to taste Curry leaves few Mustard seeds 1/4 spoon Cumin 1/4 spoon Sesame oil few spoons. Method: Cut and clean the chicken pieces, retain its skin and never de-bone...meat done with its own fat on and bone-in is easy to cook plus delicious Heat oil, in a wok. Add the spices, wait till they pop and splutter. Add meat, salt and turmeric. Cover and cook over low heat...minimum possible. Keep turning the pieces in between, often. Ensure thorough cooking. Once you are pleased with its aroma and in-depth cooking...add pepper powder and remove from heat.
Delicious Non veg.. check it out... BUTTER CHICKEN!!!!! INGREDIENTS: Chicken 800gm Lime Juice 1tbsp Redchilli pwd 1tsp butter 2tbsp, salt For marination: Yougart 1cup garlic paste 1/2tsp garam masala 1/2tsp red chilli pwd 1tsp ginger paste 2tbsp lime juice 2tbsp For Makhni Gravy: Butter 50gm giner paste 1tbsp green chillies 4-5 red chilli pwd 1tbsp salt, Kasuri methi 1/2 tsp garam masala 1 1/2tbsp garlic paste 1tbsp tomato puree 400gms <TABLE border=0 cellSpacing=0 cellPadding=0 width="90%" align=center><TD vAlign=top>METHOD Dry roast coriander seeds, cumin seeds and black peppercorns and grind to a coarse powder. Grind red chillies, ginger and garlic to a fine pasteHeat ghee and oil in a kadai, add onion and sauté till lightly browned. Add half the coarsely ground spice powder and red chilli-ginger-garlic paste and continue to sauté for three to four minutes. Add tomatoes and salt and continue to sauté till the tomatoes become soft. Add chicken and stir. Add coriander leaves and the remaining coarsely ground spice powder and mix. Add half a cup of water and stir. Cover and cook on medium heat till the chicken is done. Serve hot. <TD height=20>honey 2tbsp cream 1 cup METHOD Make incisions with a sharp knife on breast and leg pieces of the chicken. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and set aside for half an hour. Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil. Apply this marinade to the chicken pieces and refrigerate for three to four hours. Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200°C) for ten to twelve minutes or until almost done. Baste it with butter and cook for another two minutes. Remove and set aside. Heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes, add ginger-garlic paste and chopped green chillies. Cook for two minutes. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for ten minutes. Add sugar or honey and powdered kasoori methi. Add cooked tandoori chicken pieces. Simmer for five minutes and then add fresh cream. Serve hot with naan or parantha.
Prawns Masala!!! Very Spicy n Tasty!!! Ingredients: Shrimps 25 Green chilies 3 fienly chopped Purple Onions 2 large finely chopped Garlic 1 whole head - finely chopped Country tomatoes 3 fienly chopped Salt Turmeric powder 1/2 spoon Chili powder 1 spoon Mustard seeds 1/2 spoon Cumin seeds 1 spoon Asafoetida 1/4 spoon Chana dal 1 spoon Urad dal 1 spoon Fenugreek seeds 1/4 spoon Black pepper 4-6 numbers Curry leaves few Sesame oil 1/4 cup. Method: In a irok wok, heat oil. Add mustard, cumin, asafoetida, chana-urad dal, Fenugreek seeds, peppers and curry leaves. Let it pop and crackle. Now add chilies and allow it to crackle. Then add garlic...fry till they are fragrant. Add onions and fry real good too. Now actually add your salt, turmeric and chili powders. Fry for few more minutes. Add toamtoes and fry til they turn pulpy. Stir-in shrimps. Fry real good. COver and cook for 6-8 minutes. Cooking too long can make your shrimps go rubbery. So remove from heat, when they are done
Tengapal Mutton Biriyani.... Ingredients: Short grain rice 2 cups Goat's meat 1/2 kilo Coconut 1 large Green chilies 6-9 slitted Garlic 1 whole head, peeled Onion 1 large sliced Salt Mint leaves 1 fistful Fennel seeds 2 spoons Bay leaves 3 crushed Ghee 1 cup. Method: Cook meat till tender...with limited salt in it. Set aside, retain the meat cooked water. Shell the coconut and make a thick extract (milk) from it. Maybe make sure...if you're using 2 cups of rice, 4 cups of thick milk will be appropriate. In a wide vessel, heat ghee. Add fennel seeds, bay leaves and chilies. Wait till the chilies crackle up. Then add sliced onions and fry till fragrant. Followed by garlic and mint. Now stir-in, cooked meat. Cook over high heat. Once the water is reduced and oil shows up on sides. Add rice and fry for 2 minutes. Then add 4 cups of thick coconut milk to it. Cover and cook over sim heat
:cheers Hi, thanx a lot dear. all the recipes are selective and sounds delicious. they're a treat. will try them soon
