July 11th, 2009 | amirev777
Ingredients: 500 grams boneless chicken, ½ cup curd(yoghurt), 1 teaspoon red chilly paste, 1 tablespoon lemon juice, 1 tablespoon ginger garlic paste, 1 teaspoon cumin powder, 1 teaspoon red chilly powder, 1 teaspoon garam masala( hot spice mix), 1 tablespoon oil, 1 tablespoon butter and salt to taste.
Method of preparation: Cut the boneless chicken into 1 inch pieces and make slits in them. Now put the pieces in a bowl and add the red chilly powder, ½ of the lemon juice and salt to taste. Mix it all up and let it marinate for an hour. Then add the curd, ginger garlic paste, red chilly paste, cumin powder, garam masala, oil and mix it up. Then let this marinate for another four hours. Then roast it in a preheated oven for 15 minutes. Apply the butter and roast for another minute. Garnish with lemon juice and coriander and serve with chutney (paste) made from garlic, mint leaves and green chilies.
Serves: 2-4
Tags: Chicken tikka, dry and boneless Indian chicken recipe, indian chicken recipe
Posted in Uncategorized | 1 Comment »
July 11th, 2009 | amirev777
Ingredients: 400 grams boneless chicken, 1 cup sour curd(yoghurt), ¼ cup cashew nut paste, 2 cloves, 1 cardamom, 1 teaspoon cumin seeds, 1 teaspoon garam masala(hot spice mix), 1 teaspoon coriander powder, 1 tablespoon ginger garlic paste, ½ tablespoon green chilly paste, ¼ teaspoon turmeric powder, 1 tablespoon butter and salt to taste.
Method of Preparation: Take a thick bottomed pan and heat the butter. When the butter melts, add the cloves and crushed cardamom. Sauté briefly and add the cumin seeds. Cook till it turns golden brown and add the turmeric, garam masala, coriander powder and sauté till the masala blends well. Now put in the ginger garlic paste and green chilly paste. Sauté briefly and pour in the curd. Simmer and cook fro five minutes and keep stirring. Now add the chicken and very little water and mix it all up. Cover the pan with a lid and cook till it is half cooked. Add the cashew nut paste and salt to taste. Stir well and cover with a lid again. Cook for about 15 minutes. Check if the chicken is tender and then remove from flame. Garnish with fried onions and fresh cream in the centre and serve.
Tags: chicken korma, indian chicken gravy recipe, indian chicken recipe
Posted in Uncategorized | No Comments »
July 11th, 2009 | amirev777
Ingredients: 4 salmon fillets-about 5 ounces each, 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper,1 ½ tablespoons olive oil, juice of 1 lemon.
Method of preparation: Season the salmon fillets with salt, pepper and lemon juice, then drizzle with olive oil. Pre-heat the oven to 350ºF. Place an oven-proof sauté pan large enough to accommodate all the fillets over medium-high heat. Add the salmon and sear the fillets for 3 minutes per side. Place in the oven to finish cooking about 5 to 10 minutes more, depending on the thickness of the fillet.
Serves 4
Tags: lemon roasted salmon, salmon recipes, Sea food recipes
Posted in Uncategorized | No Comments »
July 11th, 2009 | amirev777
Ingredients: 2 medium garlic cloves, chopped, 1/2 lb medium size shrimp, peeled and de-veined, 3 tbsp fresh lemon juice, Sea salt and pepper to taste, 3 tbsp low-sodium chicken or vegetable broth,2 tbsp extra virgin olive oil,1/4 Cup of your favorite peanut sauce
Method of preparation: Chop garlic and let sit for 5 minutes. Peel and de-vein shrimp. Rub shrimp with 2 tbsp lemon juice, and salt and pepper to taste. Heat 3 tbsp broth over medium-low heat in a stainless steel skillet. When broth begins to steam, add shrimp and sauté. Stir frequently. After 2 minutes, turn the shrimp over and add garlic. Sauté until shrimp are pink and opaque throughout (approximately 3 minutes). Cook 4-5 minutes for large shrimp. Shrimps cook quickly, so watch your cooking time or they will become tough. Dress with extra virgin olive oil and the remaining 1 tbsp lemon juice.
Serve with mixed greens and top with your favorite peanut sauce.
Tags: peanut shrimp, seafood recipes, shrimp recipe
Posted in Uncategorized | No Comments »
July 11th, 2009 | amirev777
Clams are one of the favourite shell food in the western coastal belt of India, especially in Konkan and Goa. try this delicious and easy-to-make clam dish.
Ingredients
2 cups clams
1 cup chopped potatoes
1/4 cup chopped capsicum
1/4 chopped celery
1 tbsp butter
1/4 cup chopped onion
1/4 tsp pepper
4 cups water
2 cups milk
1 cup fresh cream
salt as per taste
Method
Boil clams in 2 cups water till cooked. Remove clams, and retain the stock.
Chop the clams. In another 2 cups water boil potatoes and celery till tender.
Heat butter in pan. Saute onion till transparent, add capsicum and saute for another 2-3 minutes.
Pour vegetables and its stock. Also add the clam stock.
Bring to boil, simmer for 5 minutes on slow flame. Add clams, salt and pepper.
Add milk and cream. Bring to simmering point. Serve hot.
Tags: clam shell recipe, sea food recipe, shell fish recipe
Posted in Uncategorized | No Comments »
July 11th, 2009 | amirev777
Ingredients:1 bay leaf
1/8 tsp cumin
1-1/2 tsp garlic powder
1/8 tsp black pepper
1/4 tsp saffron
500 gm skinless, boneless chicken breast
1/2 lemon
1 tbsp lemon juice
4 cloves garlic, minced
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 cup green peas, canned, drained
1/2 cup red bell pepper
1/2 cup dry wine (white)
3 tbsp soy sauce
1 cup and 2 tbsp brown rice
2-1/2 cups fat free chicken broth
1/2 cup tomato sauce
Method:In a medium bowl mix garlic powder, 1 tablespoon of soy sauce and 1/2 cup of chicken stock. Add chicken breast and marinate for at least one hour in the refrigerator. Preheat oven to 375 degrees F or 190 degrees C. Cook brown rice separately. Place chicken in a 6 by 12-inch (15 cm by 30 cm) baking dish and pour marinade over the chicken. Drizzle juice of half a lemon over the chicken and bake for 30 minutes. Add 1-1/2 ounces of chicken stock to a large pan and heat to a boil. Reduce heat and add onion, garlic, green pepper and bay leaf. Saute for one minute tender. Then, add baked chicken, wine, tomato sauce and 2 tablespoons of soy sauce and cook for an additional two to three minutes blending the ingredients. Stir in cooked rice, red bell peppers, green peas, remaining wine and saffron. Add remaining chicken stock as needed. Add cumin, pepper and lemon juice. Stir until almost all the liquid has evaporated.
Tags: spanish chicken and rice recipe, spanish rice recipe
Posted in Uncategorized | No Comments »
July 11th, 2009 | amirev777
Ingredients:
4 crabs
½ cup corn flour
1 cup cooking oil
1 medium sized onion-finely chopped
2 tbsp grated ginger
4 garlic cloves-grated
3 tbsp tomato chilly sambhal (to prepare it, stir fry the onion, garlic, tomato, red chillies, shrimp paste and make a paste)
1 tbsp oyster sauce
1 cup chicken stock
2 tbsp soy sauce
1 tbsp white wine
1 cup green/red bell pepper
½ cup onions cut into cubes
½ tbsp sugar
1 beaten egg
Coriander sprig for garnish
Method of preparation:
1.Using a large cleaver cur the crabs in half and crack the front claws.
2.Lightly coat the shells with corn flour
3.Heat 3/4 cup cooking oil in a large wok and cook the crab halves at a time. Carefully turn and hold the crab in hot oil until the shell just turns red.
4.Add the remaining oil to the wok and cook onion, ginger, garlic and chilli-tomato sambhal for 5 minutes over medium heat while stirring regularly.
5.Add the stock, soy sauce, and sugar. Bring it to boil and cook for 15 minutes. Return the crab to the wok and simmer, turning carefully in the sauce to coat it properly. Add the bell pepper, onion and beaten egg and cook for further 5 minutes on low heat.
6.Garnish with coriander.
Tags: crab recipe, spicy crab chilly recipe
Posted in Uncategorized | No Comments »
June 27th, 2009 | amirev777
Ingredients:
500 g - chicken breast, thinly sliced
1 1/2 cup - snow peas or snap peas
1/4 cup - almonds, blanched and slices
1/4 cup - fresh basil leaves or 2 tbsp. basil leaves, chopped
3 to 4 - green chilies, chopped
4 - spring onions, chopped
2 tbsp - oil
1 1/2 tsp - grated orange or lemon rind
1 tsp - crushed black pepper corns
1 clove - garlic, crushed
1 1/2 tbsp - vinegar
1/2 tsp – sugar
Method of preparation:
1.Heat half the oil in a non-stick wok.
2.Add the snow peas and stir-fry until they are crisp, tender and remove and keep aside.
3.Add nuts to the wok. Stir-fry until lightly browned, remove.
4.Combine chicken, orange rind, peppercorns and garlic in a bowl. Keep aside.
5.Heat the remaining oil in a wok; add the combined chicken mixture in batches.
6.Stir-fry until chicken is tender, remove.
7.Stir-fry spring onions for 2-3 minutes.
8.Add peas, chicken, vinegar and sugar, stir until hot.
9.Add the basil leaves. Garnish with almonds and serve.
Tags: almond chicken, chicken with peas and black pepperp
Posted in Uncategorized | 1 Comment »
June 27th, 2009 | amirev777
Ingredients:
700 g - chicken, cut into cubes
2 - chicken stock cubes
2 - large onions
5 - green chilies, chopped lengthwise
5 cloves - garlic, cut into long thin strips
3 tbsp - oil
2 tbsp - butter
2 tsp - curry masala powder (readily available in market)
1 cup - water
1 tsp - red chili powder
1 - tomato, thinly slices
1 tbsp - tomato sauce
1 - lemon juice
2 tbsp - coriander leaves, chopped
salt to taste
Method of Preparation:
1.Heat oil in a wok.
2.Stir-fry chicken until it is sealed.
3.Remove from oil and put in a pan.
4.In a wok, heat the butter and fry the garlic, ginger and red chili powder for 1 min.
5.Add onions and fry till well browned.
6.Add 1 tsp. of the curry powder masala and stir well.
7.Add the chicken pieces and salt and sauté for 10 minutes.
8.Add the fried onions, stock cubes and water to the chicken.
9.Mix well. Cook till done and dry.
10.Add the green chilies, tomato slices and the remaining curry masala powder and sauté for 3 minutes.
11.Serve garnished with coriander and a squeeze of lemon juice.
Tags: chicken chilly recipe, chicken recipe
Posted in Uncategorized | No Comments »
June 27th, 2009 | amirev777
Ingredients:
1 kg - chicken
1/4 kg - capsicum
6-7 - medium sized onions
100g - butter
50g - cream
1tbsp - each of ginger-garlic paste, chilli powder
1 cube - cheese
finely cut coriander
salt to taste
Method of preparation:
1.Wash chicken pieces well and marinate with ginger-garlic paste.
Keep it in a freezer for two hours.
2.Cut onions finely and fry them in butter.
3.When onions becomes brown add marinated chicken to it.
4.Add red chilli powder, salt and stir well.
5.Cover the vessel with a shallow plate and pour 1/2 glass of water in a plate.
6.This water will make the chicken tender.
7.After 10 minutes remove the chicken from plate.
8.Add cream and finely cut capsicum and stir chicken.
9.Again cover it with a plate till all the water evaporates.
Serve it hot and garnish with cheese and finely cut coriander leaves.
Tags: butter chicken, butter chicken with capsicum, indian chicken recipes
Posted in Uncategorized | No Comments »
