Ingredients
1 kg chicken
4 tablespooons of butter
2 tomatoes
2 tablespoons of tomato ketchup
4 tablespoons of oil
2 tablespoons of yoghurt
1 tablespoon of cumin seeds
Salt for taste
(For the masala)
1 onion
1 green chilli
2 tomatoes
Procedure
Heat the butter and oil in a pan.
Add the chicken, masala and the cumin seeds in the oil pan.
Cook till the Chicken is done.
Sprinkle chopped cilantro when all done.
Serve hot with Chappati,naan,biriyani.
Friday, January 19, 2007
Chicken Biriyani
Ingredients
500gms chicken
6 tblspns oil
1 teaspoon salt
½ cup yoghurt
1 teaspoon ginger garlic paste
3/4 cup onions, chopped
1/2 cup tomatoes, pureed
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
5-6 strands saffron soaked in ¼ cup milk
5 clove
1 cinnamon stick
5 black pepper corns
2 bay leaves
5 cardamom pods
1 black cardamom pod
Procedure
Half cook soaked and washed rice.
Marinate the chicken in lemon juice, yoghurt, ginger-garlic paste, salt, turmeric powder and red chili powder for 2 hours.
Heat oil in a cooker and add Clove, Cinnamon, Black pepper, Bay leaf, Black Cardamom and Cardamoms. Add onions and cook till onions turn golden brown.
Add tomato puree.
Cook till the fat separates.
Add the marinated chicken pieces and a little water and cook till the chicken is done.
Grease a heavy bottomed deep and wide mouthed pan.
Place a layer of rice. Sprinkle some saffron milk Place a layer of chicken. Repeat the layers. Seal the pan with some kneaded flour and a lid.
Cook for 15mins on low flame.
Serve the biryani garnished with chopped cilantro.
500gms chicken
6 tblspns oil
1 teaspoon salt
½ cup yoghurt
1 teaspoon ginger garlic paste
3/4 cup onions, chopped
1/2 cup tomatoes, pureed
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
5-6 strands saffron soaked in ¼ cup milk
5 clove
1 cinnamon stick
5 black pepper corns
2 bay leaves
5 cardamom pods
1 black cardamom pod
Procedure
Half cook soaked and washed rice.
Marinate the chicken in lemon juice, yoghurt, ginger-garlic paste, salt, turmeric powder and red chili powder for 2 hours.
Heat oil in a cooker and add Clove, Cinnamon, Black pepper, Bay leaf, Black Cardamom and Cardamoms. Add onions and cook till onions turn golden brown.
Add tomato puree.
Cook till the fat separates.
Add the marinated chicken pieces and a little water and cook till the chicken is done.
Grease a heavy bottomed deep and wide mouthed pan.
Place a layer of rice. Sprinkle some saffron milk Place a layer of chicken. Repeat the layers. Seal the pan with some kneaded flour and a lid.
Cook for 15mins on low flame.
Serve the biryani garnished with chopped cilantro.
Thursday, January 18, 2007
Chicken Vindaloo
Vindaloo is a hot and spicy dish from the Goa region of India. Vindaloo has grown in popularity in the UK, where it is often made with chicken, lamb, prawns, or vegetables such as mushrooms.
There are many variations of the Vindaloo recipe. Some derivatives use potato, or vary the amounts and types of spices used.
Ingredients
2 fresh chilli peppers
6 cloves of garlic
small piece of ginger
1 tsp turmeric
2 tbs white wine vinegar
1 tsp dried coriander powder
1 tsp garam masala
1/2 tsp cinnamon powder
1 and 1/2 tsp black peppercorns
1 tsp mustard seeds
Salt as required
1 tbl chopped fresh coriander leaves half a cup of water
Procedure
Take a thick based frying pan, and pour into it enough vegetable oil to cover the base, with a little excess.
Now take the raw onions, and slice them into fairly thin slivers.
Heat the oil on a hot stove. When the oil is very hot, add the onions.
Turn the stove down to a low heat, so the onions just gently sauté.
After around 3 minutes they should be starting to caramelize.
Gradually turn up the heat and keep stirring the onions. You want them to brown quite heavily without burning them.
Add the white wine vinegar , just keep stirring them.
Keep frying them for several more minutes, until they are very brown, but not burnt.
Now remove the onions from the pan into a bowl, taking care to let as much oil as possible drip back into the pan. We should now have a bowl of nicely crisped fried onions.
Grind the onions
Add 1 tablespoon of oil, and process for around a minute until you have a fairly thick, dark brown sauce.
This is the basic onion sauce from which vindaloo is made.
Coarsely chop the garlic cloves (and ginger if you're using it).
De-seed the chilli peppers and chop in the same way. Add the chopped garlic and chillies to the food processor.
Blend the garlic and chillis until you have a fairly grainy (but liquid) sauce. For this I used an attachment on my blender which is intended to grind coffee beans. It has a much smaller container and so there's less waste.
Add the turmeric, coriander powder and cinnamon to the sauce. Stir it until it's well mixed, and set aside.
Gently crush the black peppercorns in a pestle and mortar. Once coarse, add the mustard seed and rock salt. Bash the pestle and mortar, until all the spices form a nice coarse powder.
Add little oil and fry the spiced garlic and chilli pasten. It needs to be ever so slightly floating on oil, not touching the bottom of the pan.
When the sauce is bubbling quite hot, add the chopped chicken. Keep stirring so the chicken absorbs the spice mix, until it is browned and mostly cooked.
Now add the onion sauce to the pan. After stirring for 1 minutes, add a little water and stir for another 2 minutes, then turn the heat to quite low. The sauce at this stage should
be quite runny, and orange/tan in color. Remember a lot is going to evaporate off as it cooks.
Add a cup of frozen peas.
Cover and cook for around 30-40 minutes.
Keep checking and stirring the pan every 5 or 10 minutes to make sure it doesn't stick, or burn.
Towards the last 5 minutes of cooking time, boil 2 cups of pilau, or basmati rice in a pan.
The sauce will darken in color as it cooks. Now its ready to serve. Add the rice, and spoon the curry over the top. Sprinkle the chopped coriander leaves over the curry, and serve immediately.
serve with chappati,naan,and pulav.
There are many variations of the Vindaloo recipe. Some derivatives use potato, or vary the amounts and types of spices used.
Ingredients
2 fresh chilli peppers
6 cloves of garlic
small piece of ginger
1 tsp turmeric
2 tbs white wine vinegar
1 tsp dried coriander powder
1 tsp garam masala
1/2 tsp cinnamon powder
1 and 1/2 tsp black peppercorns
1 tsp mustard seeds
Salt as required
1 tbl chopped fresh coriander leaves half a cup of water
Procedure
Take a thick based frying pan, and pour into it enough vegetable oil to cover the base, with a little excess.
Now take the raw onions, and slice them into fairly thin slivers.
Heat the oil on a hot stove. When the oil is very hot, add the onions.
Turn the stove down to a low heat, so the onions just gently sauté.
After around 3 minutes they should be starting to caramelize.
Gradually turn up the heat and keep stirring the onions. You want them to brown quite heavily without burning them.
Add the white wine vinegar , just keep stirring them.
Keep frying them for several more minutes, until they are very brown, but not burnt.
Now remove the onions from the pan into a bowl, taking care to let as much oil as possible drip back into the pan. We should now have a bowl of nicely crisped fried onions.
Grind the onions
Add 1 tablespoon of oil, and process for around a minute until you have a fairly thick, dark brown sauce.
This is the basic onion sauce from which vindaloo is made.
Coarsely chop the garlic cloves (and ginger if you're using it).
De-seed the chilli peppers and chop in the same way. Add the chopped garlic and chillies to the food processor.
Blend the garlic and chillis until you have a fairly grainy (but liquid) sauce. For this I used an attachment on my blender which is intended to grind coffee beans. It has a much smaller container and so there's less waste.
Add the turmeric, coriander powder and cinnamon to the sauce. Stir it until it's well mixed, and set aside.
Gently crush the black peppercorns in a pestle and mortar. Once coarse, add the mustard seed and rock salt. Bash the pestle and mortar, until all the spices form a nice coarse powder.
Add little oil and fry the spiced garlic and chilli pasten. It needs to be ever so slightly floating on oil, not touching the bottom of the pan.
When the sauce is bubbling quite hot, add the chopped chicken. Keep stirring so the chicken absorbs the spice mix, until it is browned and mostly cooked.
Now add the onion sauce to the pan. After stirring for 1 minutes, add a little water and stir for another 2 minutes, then turn the heat to quite low. The sauce at this stage should
be quite runny, and orange/tan in color. Remember a lot is going to evaporate off as it cooks.
Add a cup of frozen peas.
Cover and cook for around 30-40 minutes.
Keep checking and stirring the pan every 5 or 10 minutes to make sure it doesn't stick, or burn.
Towards the last 5 minutes of cooking time, boil 2 cups of pilau, or basmati rice in a pan.
The sauce will darken in color as it cooks. Now its ready to serve. Add the rice, and spoon the curry over the top. Sprinkle the chopped coriander leaves over the curry, and serve immediately.
serve with chappati,naan,and pulav.
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