MAKAN CORNER

[batliwala]

INGREDIENTS:

Chiwra (Flat rice) 1 Onion
1 tbsp Coriander leaves (chopped)
1 Tomato
1 tsp Black Mustard Seeds
6-7 leaves of Curry patta
2 Green chillies
½ tbs Red chilli powder'
Salt to taste

DIRECTIONS:
Heat some oil in a Karahi and add black mustard seeds & chopped onions to it.
Fry till the onion turns pink
Add tomato to it & green chilly, red chilly powder mix it well.
Add curry leaves
Wash Chiwra & soak it. Once the rice is puffed, drain all the water completely. You may have to press it against a colander to drain it well.
Add Chiwra to the mixture.
Continue folding it on high heat.
Garnish it with Coriander leaves

[batliwala]

Butter Chicken

Makes 4 servings


INGREDIENTS:
¼ pint Sour Cream
1 tsp. Ginger(crushed)
¼ tsp. Food Color(Red)
3 lbs. Chicken(skinless, cut into pieces)
2 ozs. Butter
1 piece Cinnamon(1 inch)
6 nos. Cloves
6 nos. Cardamom
1 leaf Bay leaves
¼ pint Yoghurt
¼ tsp. Saffron(crushed)
¼ pint Raw Cream
2 tsps. Almonds(ground)
¼ tsp. Corn Flour
Vegetable Oil for garnishing
Salt to taste


DIRECTIONS:
Mix yogurt, ginger, salt and red coloring and rub into chicken.
Let it marinate overnight.
Place in an ovenproof dish and brush with oil.
Bake in a 375 degree oven for 40-50 minutes. Save the liquid, if any.

In a saucepan, melt butter and fry cinnamon, cloves, cardamoms and bay leaf for 1 minute.
Add sour cream and chicken liquid.
Add crushed saffron, and cream.
Cover and simmer gently for 5-6 minutes.
Add chicken pieces and adjust seasoning. Add ground almonds.
Dissolve cornstarch in water and add to the chicken.

Let it thicken. Cover and simmer for 3-4 minutes.
Remove from heat.

[batliwala]

Chicken 65
Hot and spicy chicken

Makes 4 servings


INGREDIENTS:
2 lbs. Chicken(boneless, skinless thighs)
2 tsps. Corn Flour
2 tsps. All Purpose Flour
1 no. Egg
1½ tsps. Ginger(paste)
1½ tsps. Garlic(paste)
2 tsps. Red Chilies(powder)
12 nos. Green Chilies
2 cups Yoghurt
1 tsp. All spice powder(cloves, cinnamon, cardamom)
4 drops Food Color(Red)
Onion for garnishing
3 tsps. Lime juice
Salt to taste
Vegetable Oil for frying


DIRECTIONS:
Mix corn flour, all purpose flour, egg, ginger garlic paste, chilli powder and salt to thick batter. Add water if required.
Add chicken pieces to the batter and marinate for an hour.
Deep fry the marinated chicken pieces till they turn golden.
Heat 4 tsp oil in a sauce pan and add slit chillies, yogurt, garam masala, red color, little salt and the fried chicken pieces.
Fry for 4-5 minutes and remove from heat.
Add lime juice, mix well and garnish with onions

[batliwala]

Dhuaan-Daar Murgh

Makes 4 servings


INGREDIENTS:
1 lb. Chicken
½ lb. Yoghurt
1½ tbsps. Ginger(paste)
1½ tbsps. Garlic(paste)
3 nos. Onion(medium)
3 nos. Tomato(big)
2 tbsps. Red Chilies(powder)
¼ tsp. Turmeric Powder
½ tbsp. Cumin Seeds
4 nos. Cloves
3 nos. Cardamom
5 nos. Black Pepper
1 piece Cinnamon
Vegetable Oil for frying
Salt to taste


2 pieces of charcoal for smoking the dish


DIRECTIONS:
Marinate chicken in curd, ginger-garlic paste, red chilli pwd, turmeric and salt and set aside.
Grind together Onions and tomatoes.
Heat oil and add jeera, cloves, cardamons, cinnamon and 2-3 bay leaves.
When tempered, to it add the ground tomatoes and onions and saute well till the masala begins sticking to the sides.
Then add the marinated chicken and cook for a while. Keep stirring occasionaly.
Now add required water for chicken to cook. Cover and let it simmer.
Meanwhile keep the pieces of charcoal on gas flame till it becomes embers.
When chicken is done and oil is floating on top. Turn off the heat.
Keep a small bowl or even onion peels on top of the gravy, place the embers on it and drop a few drops of oil on it. Cover the vessel immediately.
Do not allow smoke to escape. Let it stay for 5 mins and then dish out.
The smoking can be done after dishing out as well, It makes the dish very dramatic if opened at the table with the smoke coming out.

[chixchix]

why only chixy recipes. i hope you are not intending to cook me hahahhaa ..anyways what is raw cream yaar ??

[batliwala]

nahin yaar sab ke sab kahan Chix recipe hai..... beech mei ek snack item hai na (POHA). Raw cream is Malai........kya ab samaj mei aya kuch.


Haan yaar Chixx Briyani ka recipe nahin mil raha hai....Ja ab to bol kaise banate hai Briyani nahin tho aapko cook kar dunga, nahi tho aaja meri Gadi mei bait ja.... long drive jayenge, short drive jayenge, ship ke paas jake rukenge ham....


batli

[chixchix]

lol lol....challo thil hai ..wadhaa yaad arakhna..drive peh chalenghe..fir mat kena ke biwi neh danda maara tere ko

[chixchix]

Only batli boy,, tis recipe is specially for you!

MURGH BRIYANI

INGREDIANTS

1 1/2 cups, Basmati Rice
600gms Chix pieces( i usually get 1.8kg at least)
2 tbspn Whole Garam Masala
6 cardomoms,2 Bay leaf
2 cloves,1 cinnamon stick
2 onions
Chopped garlic and ginger
2 tbspn haldhi
1 tbspn red chilli powder
1 tbspn coriander powder
4 medium sized tomatoes
1 cup yoghurt
1/2 gm saffron
3 tspns Garam masala powder
1/2 cup milk
50 gms butter
3/4 cup golden fried onion slices
Mint leaves 1/2 cup

METHOD

1) Pick, wash and soak rice in wter for about 30 mins.
2) Boil water,add half of the whole garam masala,bay leaves and salt. Drain and add rice, boil till 3/4 done.

3) Peel ginger and cut into thin strips.Wash and chop tomatoes.
4) Mix salt, chopped garlic, yoghurt, half of the red chilli powder and half of the chopped ginger.Keep the chicken pieces in this for an hour.

5) Heat oil in a pot or ghee.Add remaining cardamoms ,etc. Let it crackle.

6) Add sliced onions and stir til golden brown.Add remaining chopped ginger,garlic,corainder powder,haldhi,red chilli powder,1 tspn garam masala powder and chopped tomatoes.

Cook for about 10 mins.

7) Add marinated chicken and cook on high heat for 5 mins.Simmer for 10-15 mins or till chix is tender. Add some chopped dhaniya and mix well.

8) Dissolve saffron in warm milk and keep aside.Now arrange alternate layers of cooked chicken and rice.Sprinkle saffron dissolved in milk,remaining garam masala powder, ginger strips, mint leaves,golden fried onion strips and butter in between the layers and on top.

Make sure that you end with the rice layers topped with saffron and spices.

9) Cover and seal with aluminium foil or roti dough.Cook in a preheated oven,for 10-12 mins.

Alternatively you can cook on indirect low flame for 10-12 mins.

10)Serve hot with raita of your choice.


Ok good night ,,, fingers are tired typing this long recipe [/u][/b]

[megha]

Ajitji
where are all the recipes u promised???

[chixchix]

[b]HONEY PRAWNS -CHINESE STYLE[/b]

INGREDIANT

1.5 kg Tiger Prawns
150g self raising flour
310ml water
1 egg, beaten
Cornflour
Oil, for deep frying
60ml honey
2 Tbsp white sesame seeds, toasted


METHOD

1) Clean prawns, remove shell, leaving tails. Dry,make sure prawn is not wet.

2) Place flour in a bowl,slowly whisk in water and egg until the batter is smooth.

3) Just before frying,coat prawns in cornflour,shake off the excess.

4) Dip prawns in batter,one at a time. Heat oil, deep fry the prawns.Put aside.

5) In another pan, heat a little oil(2 tsp) het honey.until bubbling.

6) Add prawns, coat wif the honey and sprinkle toasted seeds on it.

Thats it. Do use a good quality sweet honey.

[bunty]

I know this thread is for posting recipes, but just wanted to use this thread to get info on good eating places...

read in today newspaper about new place called masala ART. has anyone been there and tried it out... do give us review.

any other good indian buffet restaurants.

cheers

[batliwala]

"Awesome Lebanese sandwich served in most Lebanese restaurants. Can be served with Tahini sauce or Toum."
Original recipe yield: 8 servings.
Prep Time:10
MinutesCook Time:40
MinutesReady In:4 Hours 50 Minutes
Servings:8
--------------------------------------------------------------------------------

INGREDIENTS:
1/2 cup malt vinegar
1/4 cup plain yogurt
1 tablespoon vegetable oil
salt and pepper to taste
1 teaspoon mixed spice
1/4 teaspoon freshly ground cardamom
8 skinless, boneless chicken thighs

1/2 cup tahini
1/4 cup plain yogurt
1/2 teaspoon minced garlic
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon chopped fresh parsley
salt and pepper to taste

4 medium tomatoes, thinly sliced
1/2 cup sliced onion
4 cups shredded lettuce
8 pita bread rounds

--------------------------------------------------------------------------------

DIRECTIONS:
In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper. Place the chicken thighs into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.
Cover the chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through. Remove from the dish, and cut into slices.
Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top with the tahini sauce.

[batliwala]

Ingredients

- 500 g. lean ground beef
- 100 g. Chana dal
- 1 onion, skinned and roughly chopped
- 7-8 garlic cloves, skinned
- 1 inch piece of ginger, peeled and roughly chopped
- 4 black cardamoms
- 1 tsp. cumin seeds
- 1 inch cinnamon stick
- 1 tsp. whole black pepper
- 6 Whole cloves
- 2 tsp. Chili powder
- 1 tsp. salt
- 300 ml. water
- 1 egg beaten
- 1/2 cup finely chopped fresh coriander leaves
- 3-4 green chilies, finely chopped
- oil for shallow frying

Method

1. Wash dal thoroughly and soak in plenty of water for 3-4 hours. Drain and wash in few changes of water.
2. Place dal in a large saucepan. Add the mince, onions, ginger, garlic, black cardamoms, cumin seeds, chilli powder, cinnamon stick, black pepper, cloves, salt and water to it.
3. Cook over medium heat for 40-45 minutes until the meat and dal are tender and the water has been completely absorbed. This is very important otherwise kabab will split on frying. Remove from heat and allow to cool.
4. Put the mince in a food processor or chopper and grind to a smooth thick paste which holds its shape.
5. Add coriander leaves and green chilies to the paste and mix well.
6. Break off 2 tablespoons of the mince paste. Wet your palms and place it in the center of your palm. Shape it into a smooth ball and then press it into a smooth flat shape.
7. Heat a heavy based frying pan and add enough oil to just cover the surface. (if there is too much oil, the kebabs will split.
8. Dip the kababs in beaten egg and fry 3-4 kababs at a time to a rich brown color, turning them once. Remove from pan and put them on absorbent kitchen paper to absorb excess oil.
9. Serve hot with Pullao, Nan, and Podinay ki Chutney

Enjoy in this Ramadhan!!

[batliwala]

INGREDIENTS:
1 lb. Chicken
4 nos. Onion
2 nos. Tomato(puree)
2 tbsps. Yoghurt
1 tsp. All spice powder
1½ tsps. Ginger/Garlic paste
2 nos. Cardamom
4 nos. Cloves
2 nos. Bay leaves
Salt to taste
bunch Mint(leaves)
bunch Cilantro
bunch Red Chili Powder
bunch Turmeric Powder
1 tsp. Watermelon(seeds)



DIRECTIONS:
Cut the chicken into medium size pieces and put red chilly powder and salt and after 15 min. fry it.(should not fry till crisp)
Fry the onion till brown and then grind coarsly.
Make paste of watermelon seeds seprately.
Heat oil in a pan,put bay leaves,cardamom,cloves and onion paste and gingergarlic paste.
After frying onion paste for a while put chopped mint leaves.
Add yogurt ,salt,red chilly powder and turmeric powder and fry for sometime.
Add fried chicken ,tomato puree and watermelon seed paste and fry till oil seprates.
Add garam masala and water and let it boil till oil comes over the surface.
Now garnish with cylantro and serve.

[batliwala]

INGREDIENTS:
1 lb. Chicken(pieces, lightly fried)
¼ cup Yoghurt
1 tbsp. Cashews(powder)
¼ cup Vegetable Oil
½ tsp. Saffron
4 tbsps. Malai
¼ tsp. Food Color(Red)
4 nos. Red Chilies
1 tsp. Onion seeds
1 no. Onion(large)
1 no. Tomato


(Masala to grind)
1 large onion, 1 tomato, ½ tbs chilli powder,
¼ tbs salt, ½ tbs garam masala,
½ tbs garlic chopped, ½ tsp ginger chopped,
2 tsp coriander powder, 1 tsp jeera powder
and ¼ tbs turmeric powder.

DIRECTIONS:
Mix curd, cashewnut powder, kesar, food color, and malai. Set aside.
Heat oil and fry kalonji, add the whole chillies and fry.
Add masala paste and fry till oil separates.
Add chicken pieces, fry for 5 minutes, add 1/2 cup of water. Cover and Cook for 5 minutes.
Add the curd mixture.
Cook covered on a slow flame to a rich creamy gravy.
Garnish with grated boiled egg and fried chillies.