Friday, 16 November 2012

Chicken Momo



                                            Chicken Momo

Ingredients:

Flour -1 cup.
Salt  -¼ tsp.
Sunflower Oil  -1 tsp.
Water -As required to make soft dough.

For filling:
Chicken keema(boiled)- 300 grams.
Onion (finely chopped) – 2 small.
Garlic(finely chopped) -1 tsp.
Ginger(finely chopped) – 1 tsp.
Coriander leaves(finely chopped) – 1 tbsp.
Salt  - to taste.
Black pepper powder – ¼ tsp.
Olive oil/Peanuts Oil – 1 tbsp.
Green Chili (finely Chopped) – 2 nos.

For chutney:
Chopped coriander leave -1 tbsp.
Tomatoes – 2 medium.
Vineger – 1 ½ tbsp..
Salt – ¼ tsp.
Suger – ½ tsp.
Garlic  - 2 pods.
Meyanes  - 1 tbsp.
Oil - 1 tbsp.
Chili flex – ¼ tsp(optional). Instead of use chopped dry red chili.


Method to prepare Chutney:
  1. Make a smooth paste with ingredients mentioned for chutney except oil and chili flex.
  2. Now give a tadka with oil and chili flex and pour it on the chutney paste.

Method:
  1. Take a bowl, mix together flour, salt, oil. Pour water slowly in it to make soft dough.
  2. When done brush oil and cover it well, keep it for at least ½ an hour .
  3. FOR FILLING :Take a pan.Heat olive oil.Put onion, ginger and chopped garlic. Stir it for 2 minutes until change of the colour,now put boild chicken keema on it.
  4. Then remove it from heat and mix chopped green chili .
  5. Now divide the dough into small balls.
  6. Roll out each ball and apply flour lightly on it,then pleat it and make a thin circular roll.
  7. Put chicken keema into the this after carefully fold it out.
  8. Put it into momo pot for streaming keeps it for 15 minutes in low heat.
  9. When done take it out and serve hot with freshly prepared tomato chutney.


Wednesday, 7 November 2012

Diwali Special- Coconut Barfi.


                                                     Coconut Barfi.


Ingredients:



  •  Coconut (grated and paste non smooth) – 2cups.
  •  Mewa(grated ) -1/2 cup.
  •  Sugar- 1 cup.
  •  Cow milk- 1 cup.
  •  Keshar – 1 pinch.
  •  Ghee – 1/4th tsp.
  •  Raisins – 8 to 10 .
  •  Cashew nuts (broken) – for garnishing.
  •  Cardamom essence/Cardamom powder -1/4 tsp.
  •  Bay leaves – 2 pieces.


Method:

  • In a mixing bowl mix well grated coconut, grated mewa, sugar and milk.
  • Take a heavy bottom pan, grease ghee then heat it .
  • Pour the mixture in the pan and stir it well, meanwhile put bay leaves and Cardamom essence/Cardamom powder in low heat until water become totally consumed.
  • When done remove this from heat.
  • Spread keshar and again mix it well.
  • Pour in a flat tray and wait to cool it down/you may put it to freeze.
  • Cut into pieces in barfi shaped and garnish it with cashew nuts ,raisins and rest of mewa.and serve.


Mutton Rogan Josh ---Telecasted on Rannabati -Sananda TV

Tuesday, 6 November 2012

Fish Fry

                                                 
                                                        Fish Fry

 Serves: 2-4 persons


 Ingredients:
  •         Bhetki Fish/Cat Fish Fillet  -4 nos(cut into 5’’x3”)
  •         Salt                                   -To taste
  •         Lemon juice                      -4 tbsp.
  •         Ginger- garlic paste           -1 tbsp.
  •         Green Chilly  paste           -1 tsp.
  •         Black pepper powder      -1 tsp.
  •         Dry parsley                      -1 tsp. 
  •         Bread Crumbs                  -1 cup
  •         Egg                                  -2 nos.(Beaten)
  •         Cornflour                         -2 tsp.
  •         White oil                          - for deep frying


 Method:
  • Marinate the fillets with 2 tbsp. lemon juice & little bit salt. Keep aside remaining juice.
  • Leave it for 5 minutes and then wash.
  • Now marinate with remaining juice, salt and all other ingredient except beaten egg, bread crams and cornflour.
  • Leave it for ½ an hour.
  • In a bowl make a batter with mixing beaten egg and salt, black pepper powder and cornflour.
  • Take a fish fillet one by one and dip into the batter after then roll into the bread crumbs.
  • Deep fry it in preheated oil.
  • Serve this hot crispy fry with salad and sauce.

Monday, 5 November 2012

Mutton Liver Masala

                                         Mutton Liver Masala


Serves:              2-3 persons


Ingredient:

  1. Mutton liver                     -¼ kg.
  2. Potato (cubed)                 -1 medium
  3. Onions (2 medium size)    -finely  chopped
  4. Grated Ginger                  -1 tsp.
  5. Garlic paste                      -1 tbsp.
  6. Tomato ( 1 medium)         -cut into half ring
  7. Turmeric powder              - ¼ tsp.
  8. Red chili powder              - ¼ tsp.
  9. Jeer powder                     - ½ tsp.
  10. Coriander powder            - ½ tsp.
  11. Coriander leaves(chopped)-1 tbsp.
  12. Vinegar                             -1 tsp.
  13. Chicken stock -2 cups (optional/ worm water can be used)
  14. Bay leaves 2 no’s
  15. Cinnamon Stick                    - ½   Inch
  16. Green Cardamoms               -3 no’s
  17. Cloves                                 - 3 no’s
  18. Green chilly (finely chopped) - ½ tsp.
  19. Whole Mace                        -1/4th.
  20. Roasted Gram Masala powder
  21. (Mace ,Nutmeg, Green cardamom, clove, Cinnamon stick, white jeer, white pepper
  22. first roast and make powder)-1/4 tsp.
  23. Mustard oil                          -1 tbsp.
  24. Ghee                                   -1 tbsp.
  25. Salt                                     -As per taste
  26. Suger                                  - ½   tsp.


Method:

1. Cut the Mutton liver into small cubes and clean it.
2. Cut potato into cubes.
3. Heat mustard oil and ghee in a pan.
4. When heated, add whole mace,Bay leaf, cinnamon stick,clove and green cardamoms.
5. When it being started to crackle,add chopped onion and potatoes.Saute for 1 minutes.
6. Add Garlic paste, grated ginger, chopped green chili, salt and suger. Mix well for 1 minute.
7. Add liver and after mixing cover the lid and left over it with low flame for 5 minutes.
8. In the meantime in a pot mix Turmeric powder,Jeer powder,Coriander powder,Red chili powder with 2 tbsp. water.
9. After 5 minutes open the lid and add this mixture.Stir until the oil is floated over the masala.
10.When done add vinegar and chicken stock in it and with cover and low flame left over it  until
  liver is boiled.
11. When liver is boiled and gravy is became tricky, Spread roasted masala powder and off the  gas and give standing time.
12. Garnish with coriander leaves and Tomatoes.
13. Serve hot with roti or paratha.

Friday, 2 November 2012

Chichen Mughlai

                                                 
                                            Chichen Mughlai


Serves:              2-3 persons

       
Ingredients:

Plain White Flour                 - 1 cup
White Oil                             - 2 tsp
Curd                                    - 2tsp
Beaking Powder                  - 1pinch
Warm Water                       - As required
salt                                      - To taste

FOR STUFFING

Chicken Keema                   - 200 gm
Big Onion( 1 no)                  - Finely chopped
Grated Ginger                      -1 tsp
Garlic(finely chopped)          - 2 tsp
Jeera powder                       - 1/2 tsp
Coriander powder                - 1/2 tsp
Termeric powder                  - 1/2 tsp
Red chili powder                  - 1/2 tsp
Black pepper powder           - 1/2 tsp
Coriander leaves
(finely chopped)                   - 1 tbsp
Dry parselay
(optional)                             - 1/2 tsp
Tomato choppad                 - 1 medium
Salt                                     - To taste
Suger                                  - little bit
Green Chili chopped           - 1 tsp
Garam masala powder        - 1/4 tsp
5 beaten egg                       -mixed with onion chopped & little bit salt

Method:
(To make chicken)

i)Heat White oil in a pan.Put whole garam masala.
ii) When it being to crackle, put onion , garlic &ginger chopped.saute for 2 minutes.
iii)Add chicken keema.Mix well.
iv)Then add all others remaining stuffing ingredients except green chillies&garam masala powder and mix well.
v)With low flamecover the pan with lid to boil chicken for 10 to 12 minutes.
vi)Open the lid. With high flame mix it well for drying.
vii)remove from heat, Spread on it green chilies and garam masala powder and mix.
viii)keep aside.

(For dough)

1. In a mixing bowl put flour,oil, beaking powder,curd and one pinch salt.Mix well.Pour slowly warm water as required to make asoft dough.
2. Leav it for 1/2 an hour in a air tight container.
3. After 1/2 an hour divide the dough into equally 5 balls.
4. Roll out each ball and apply little flour on it,then pleat it and make a circular roll.
5.Press and rollout again into a bigger round.
6.Put chicken mixture to the medium in itand spread lightly.Pour one beaten egg(mixed with onion chopped     and one pinch salt) on it.
7.Fold from four sides covering the stuffing.
8. Now place this paratha into pan with hot oil for dip fry.
9.Serve hot with salad and tomato sauce.