Tuesday, January 13, 2009
Paneer Ki Kheer
2 Lt. Milk,
200 gms Paneer crushed,
1/4 tin milkmaid,
1 cup broken dry fruit (Almond,Cashew and Raisins),
2 pinches kesar,
1/2cup sugar
Method:
Boil milk on medium flame and reduce to almost half.
Then add paneer into it. Add milkmaid than add half of the dry friut & kesar in it and cook for 2 min. Cool a bit .Put kheer into serving dish and add remaining dry fruit. Cool that mixture in fridge for an hour or two.
Serve for 5 persons.
Jumbo prawn tikka kebab
INGREDIENTS:
16 oz. jumbo prawns
1 onion, coarsely chopped
½ cup oil
1 cup lemon juice
1 cup natural yogurt
½ cup Tikka paste or sauce
METHOD:
Combine onion, oil, lemon juice, yogurt and Tikkapaste or sauce. Add jumbo prawns and coat thoroughly. Cover and chill for 5 hours.
Preheat grill to hot. Using metal skewers, pierce centers of each piece until full.
Balance skewers on a grill pan and cook for atleast 5 minutes each side, or until juices run clean.
Serve hot with a spinach salad.
Skewered chicken with peanut sauce
Ingredients
8 boneless skinless chicken breast halves, cut into cubes
1/2 cup soy sauce
1/2 cup fresh orange juice
1/4 cup lime juice
2 tablespoons crunchy peanut butter
2 tsp curry powder
2 garlic cloves
1 tsp dried red chili pepper flakes
1 tsp cumin
24 bamboo skewers
For Peanut sauce:
3/4 cup coconut milk
1/2 cup crunchy peanut butter
1/4 cup fresh lemon juice
2 tbsp soy sauce
1 tbsp brown sugar
2 garlic cloves
1 tsp grated ginger
1 tsp crushed red pepper
1/2 cup heavy cream
Method
Combine all ingredients in a shallow dish for marination.
Thread chicken through skewers and place in marinade;refrigerate for one hour or overnight for an intense flavour.
To Grill: Prepare a covered grill for direct grilling.Arrange chicken on the grill, turning several times and basting with marinade until crispy on the outside and cooked through inside.
Garnish with cilantro and serve with the peanut sauce.
For the peanut sauce: In a medium saucepan overmedium heat combine all the ingredients except for the heavy cream. Stir constantly until the sauce is as thick as the cream, about ten minutes. Transfer to a food processor and puree briefly. Add the cream and blend until smooth. Serve at room temperature or slightly warm.
Monday, January 12, 2009
Chicken and Lamb balls with pita
Mixed Fruit Sizzle
Ingredients
1can canned pineapples
2 apples peeled
2 bananas peeled
1 muskmelon
Any other fruit of individual choice
1/2 cup lemon marinate (use syrup of pineapple insteadof water)
Method
Cut pineapple and peeled apple into square shape. Cut banana in 1" thick slices.Cut muskmelon into 10 inch sized cubes and cut other fruits also in desired size.
Drizzle the marinate on all fruit and toss lightly. Keep aside for 10-15 minutes.
Poke each fruit one by one into skewer.
Grill skewers over a barbeque fire or in an oven.
Serve sizzling hot.
Lasan (Garlic) Ni Chutney
Ingredients
20 cloves Fresh Garlic
2 teaspoons of Chillie powder (or according to taste)
1/2 teaspoon of salt (or according to taste)
2 teaspoons of vegetable oil
Method
Peel and grind the garlic until it is a paste.
Add the chillie power, salt and oil to the garlic. Mix again thoroughly.
You should have a thick, but smooth paste Enjoy the chutney in a variety of ways.
chutney should be stored in an airtight containerin the fridge or a cool, dark place. If stored in thefridge, it will last as long as it is not eaten up!
Uses: Mix a little chutney with some yogurt and use as adip.
Add a little more oil to the chutney so it is more'loose' in consistency, to marinade paneer, potatoes,mushrooms and other vegetables for a barbecue.
The chutney tastes great when eaten with hot rotis,rotlas, parantha, puris, bhakharis, naan etc etc.
The chutney can also be used in cooking, wherechillie, garlic and salt are required (just rememberto omit the chillie, salt and garlic the recipe asksfor!)
Friday, January 9, 2009
Masoor dal Kabab
Ingredients
1 cup masoor dal(soaked overnight)
1 boiled potato medium size
1 onion(finely chopped,medium size)
1 inch ginger(grated)
1to2 green chillies finely chopped
1tsp garlic finely chopped
salt and red chillipowder to taste
1/2 tsp roasted cumin powder
1tbsp lemon juice
1/4 tsp garam masala
1/2 tsp chaat masala
Method:
coarsely grind masoor dal.
Add mashed potato,onion,ginger,garlic,green chillies and other ingrediants.
make kababs out of the dough and shallow fry.
No cooking yummy Kulfi
Ingredients
1 can condensed milk
1 can evaporated milk
1 pint heavy whipping cream
Method
Churn all the ingrediants in a food processor/ mixer for a couple minutes and fill into kulfi molds and set for a few hours.
Alternatives: Kesar Kulfi- add some kesar while churning. Mango Kulfi- Add a few tea spoons of mango pulp while churning
Pasta salad with Mayonaise dressing
Ingredients
200gms Pasta (any design)
2 heapful Mayonaise
1/2 cup shreded Cabbage
1/2 cup thinly sliced carrot
Method
Cook pasta with little salt till it well done.Drain and keep aside.
Mix all the ingredients well with cooled pasta.
Garnish with coriander.
Fried Chicken with white sesame seed
Ingredients
150gms Chicken
150gms cornflour
4 tsp grounded red chilli paste
50gms white sesame seed
2 tsp grounded garlic paste
Method
Marinate all the ingredients with chicken for 2 hrs.
Deep fry it hot oil.
Serve hot.
Posts
