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Friday, 2 August 2013

Pulao-Yakhni Recipe

Total Time:  35 mins
prep time :  15 mins
cook time :  20 mins










  Ingredients: 
2 lbs boneless chicken breasts, cut into bite-size pieces
1 -2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce




Pulao-Yakhni Recipe

Ingredients

Mutton or chicken

½ Kg Mutton or chicken (with bones)
½ Kg Rice Basmati
1 medium size onion
1 tsp. ginger (Adrak) paste
1 tsp garlic (lehsan) paste
10 cloves (laung)
10 black pepper (Kali Mirch)
1 stick cinnamon (Dalchini)
1 tsp. whole cumin seeds (Zeera)
black cardamom (Bari Ilaichi)
green cardamom (Chhoti Ilaichi)
1 tbs. coriander (Dhaniya) powder
1 tbs. fennel (Saunf) powder
1½ tbs.salt
½ cup oil
1 bay leaves (Tezpatta)


Instructions

Soak rice for half an hour.

Mix all the ingredients except rice and oil with the meat and put on fire till the meat is tender. Strain yakhni and Keep it aside.

Fry onion in oil till dark brown. Add meat, fry a little, add rice, 4 cups of yakhni and cook.

When water dries keep it on slow fire for 4-5 minutes.

Serve with garlic chutney, Raita or Achaar.

Serving: 5-6 persons

Chicken Curry Recipe


Ingredients

½ Kg chicken
100 ml. onion paste
50 ml. yogurt
1 tsp. coriander (Dhaniya) powder
2 tsp. salt (adjust to taste)
¼ tsp. turmeric (Haldi) powder
1 tsp. chili (Lal Mirch) powder
1 tsp. garlic (Lehsan) paste
1 tsp. ginger (Adrak) paste
100 ml. oil
100 ml. tomato-ground
1-2 green chilies-chopped
1 tsp. garam masala. OR 1 black cardamom (Bari Ilaichi) seeds,
green cardamom (Chhoti Ilaichi) seeds,
1 small stick cinnamon (Dalchini)
10 black pepper (Kali Mirch)
6-8 cloves (Laung)
¼ tsp. cumin seeds (Zeera)

Garnish

2 tsp. fresh coriander (Dhaniya) leaves and green chilies (chopped)

Instructions

Fry onion paste in oil to light brown. Add ginger (Adrak), garlic (Lehsan) paste, yogurt, coriander(Dhaniya) seeds powder, chili powder, turmeric (Haldi) powder, tomato, and salt.
Mix and fry briefly and then add the chicken.
Mix it and let it cook for 10-15 minutes till the chicken becomes tender and the desired consistency of curry is achieved. (add water only to have the required consistency)
Garnish with green chilies, green coriander (Dhaniya) leaves and garam masala.
Serve with naan or boiled rice.
Serving: 3 to 4 persons.

Chicken Karahi Recipe

Ingredients

½ Kg. chicken
3-4 tomatoes–chopped
1 onion-chopped (optional)
3-4 whole green chilies
¼ tsp crushed black pepper (Kali Mirch)
½ tsp. salt (adjust to taste)
3 tbs. oil
1 tsp garlic (Lehsan) paste
½ tsp. ginger (Adrak) pas
t



Instructions

Remove skin of tomatoes.
In a pot add chicken, garlic (Lehsan), ginger (Adrak) and salt. Cover and cook on low heat till the water from the chicken has dried and chicken is half cooked.
Add oil, tomato, green chili and onion. Cover and continue cooking. When the water dries and chicken is tender add the black peppercorn (Kali Mirch), stir and remove from heat.
Serve with naan or boiled rice.
Serving: 2 persons

Thursday, 1 August 2013

chicken hakka noodles


 Prep Time      Cook Time      Serves
   15 min               15-20                2-3

                                                                                       This Chicken Hakka Noodles are simple to prepare and tastes amazing. An extra chili flavor makes them delicious.

           







Ingredients

  • Noodles 2 cups
  • Dried red chilies 3
  • Ginger 1 inch piece
  • Garlic 2 tsp (chopped)
  • Capsicum 1 (sliced)
  • Carrot 1 (thinly sliced)
  • Spring onion 2 (chopped)
  • Soys sauce 2 tsp
  • Chicken 300 gm (cooked)
  • Salt to taste
  • Vinegar 1 tsp
 

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