Ramadan Special : Noodles Pakora

Ingredients

Egg Noodles, 100 gms.
Green chilies, 3 (Chopped)
Green Onion Leaves, 1/3 Cup (Chopped)
Capsicum, 1 (Cut into small pieces)
Hard Boiled Eggs, 2 (cut into small pieces)
Cottage cheese, 100g (cut into smaller cubes)
Egg 1 (Beaten for covering)
Salt to taste
Pepper to taste
Water, 1 ½ cup
Oil, 2 cups (for deep frying)

Recipe

Boil Egg noodles and Eggs and Keep aside.
When cools down, mix egg noodles with green chilies, Green onion leaves, capsicum, hard boiled eggs and cheese (All cut into small pieces).
Add Salt and Pepper and Mix well.
Heat oil in a wok; shape the mixture into small pakoras and deep fry until golden brown.


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Murgh Mussallam

Ingredients:

1 kg Chicken
4 Medium-Sized Onions (sliced)
1 tbsp Raw Papaya Paste
20 gms Coriander Seeds
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
20 gms Cumin Seeds
2 tsp Almond Slivers
2 Silver Leaves
2 Green Chillies
4 Garlic Flakes
2 Ginger Pods
250 gms Ghee
Salt to taste
1 cup Curd

Masala
8 Cloves
5 gms Cinnamon
5 gms Black Pepper
8 gms Green Cardamom
5 gms Poppy Seeds
50 gms Coconut (desiccated)
20 gms Chironji

How to make Murgh Musallam:

Wash the chicken thoroughly and prick it all over with a fork.
Marinate it with papaya paste and salt. Keep it aside for at least 2 hrs.
Heat ghee in a pan and put the sliced onion pieces in it.
Fry the onions till it turns golden brown. Put off the flame and keep it aside.
Now grind half the onions to a paste and keep aside.
Grind garlic and ginger to make a paste.
Dry roast the masala ingredients on a griddle and grind them to a paste.
Now roast cumin seeds and coriander seeds on a griddle and grind them as above.
Now take curd in a bowl and add all the grinded and roasted masala in it. Blend well.
Add the chicken to the above and marinate for about 25 minutes.
Heat oil in a pan and add fried onions, red chilli powder, turmeric powder, green chillies, ginger garlic paste to it. Fry till they turn brown.
Now add the chicken along with the marinade to the above. Allow it to boil till the ghee appears on the sides and chicken pieces turn tender.
Empty the contents into a dish. Garnish it with silver leaf and almond slivers.
Murg Musallam is ready to eat. Serve it hot.

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Crispy Deep Fry Chicken Wings

Ingredients:

1)Seasoning:

6 chicken wings
¼ tsp salt
1 Tbsp oyster sauce
Pinch of black pepper

2) Coating :

50gm cornflour
25gm rice flour
¼ tsp salt
Pinch of black pepper
¼ tsp garam masala (optional)

Method :

1. Marinate the chicken wings with the seasoning and keep in the fridge overnight.
2. Put all the coating ingredients into a plastic bag. Drop each wing into the bag and give it a good shake to coat the wings.
3. Rest the wings for 5-10 minutes.
4. Drop the coated wings into the bag again for a second coating.
5. Heat up your deep fryer.
6. Deep fry the chicken wings until golden brown.
7. Serve immediately with a salad or chips.

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Mutton Chops

Ingredients:

10 to 14 pieces of mutton chops
1 1/2 cup yoghurt
1 tsp salt
1 1/2 tsp red chillies
1 tsp coriander powder
1 tsp all spice powder
1 tsp green chilies (chopped)
2 tsp tomato paste
1 tbsp ginger/garlic paste
1 tsp meat tenderizer powder/ raw papaya paste
Juice of two lemons
1/2 cup oil
1/2 tsp black pepper powder

Preperation:

Mix all the ingredients in yoghurt except black pepper powder.

Marinate the chops in this mixture for at least five hours.

In a deep pan, heat oil and one by one put the chops in the pan. Avoid putting in the mixture as much as possible.

Fry chops for about five to ten minutes and then add the marinate mixture.

Cover and cook on medium heat for about 15 minutes, turning the chops a few times.

When almost cooked, uncover and fry them till they are golden brown in colour. Sprinkle some black pepper powder and serve hot.



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Fish Fingers Recipe

 

Ingredients:

• 500 gm Fish (boneless and skinless)
• 1 Egg
• 1 tsp Salt
• 2 tsp All Purpose Flour
• 2 tsp Lemon Juice
• Oil for deep frying
• 1/4 tsp White Pepper
• 6 tsp cooking Sauce
• 1/4 tsp Mustard powder
• Bread crumbs for coating

 

How to make Fish Fingers:

Cut the fish into finger shaped pieces.

Marinate the fish fingers with pepper powder, lemon juice and salt.

Keep these in refrigerator for about 15 minutes.

Now make a paste of flour and beaten egg.

Dip and coat each fish finger in this mixture and roll it in the bread crumbs.

Dip them in beaten egg and roll with the breadcrumbs properly.

Heat oil in a pan. Deep-fry the pieces till they turn golden brown.

Fish fingers are ready.

Serve it with tartar sauce or tomato sauce.

Simple Vegetable Pulao

Serving Size : 6 persons

You’ll need:

• 2 cups Basmati Rice
• 3 cups of water
• 2 cups of mixed chopped “pulao kind” vegetables (I used carrot, green beans, green peas and yellow bell pepper)
• 1 small yellow/white onion, sliced
• 3 green chilies/jalapenos, slit (adjust to your taste)
• 4 cloves
• 2 inch stick of cinnamon bark
• 4 pods of green cardamom
• 2 small or 1 large dried bay leaf
• 1 tbsp oil
• 1 tsp ghee (optional)
• Salt to taste

Method:

• Wash and soak the rice in water for about 30 minutes.
• In the meantime, chop the vegetables and thaw green peas if using frozen.
• Heat the oil and ghee in a pot and add the whole spices – cloves, cinnamon, whole cardamoms and bay leaves.
• Stir for a few seconds, taking care not to scorch them.
• Add the sliced onions and green chilies. Sauté until onion is just transparent. Do not brown them!
• Add the rest of the chopped vegetables, season with salt, stir and cover the pot. Let the vegetables soften just a tad, about 4 minutes on medium heat.
• Now turn up the heat to High and add the soaked rice along with the water into the pot. Stir well to combine.
• Let this whole mixture come to a rolling boil on high heat. Leave it on for 5 minutes.
• When the water seems to have evaporated quite a bit and the rice grains look plump, turn down the heat to low (I set it to 3 on my gas mark), gently mix, cover the pot and let the pulao cook, about 12 minutes or so, until the rice and vegetables are cooked through.
• Fluff with a fork and serve with raita or simple dal.

Pepper Steak

Ingredients:

• 3 tablespoons butter or oil
• 1 1/2 pounds round or flank steak (The flank steak is a beef steak cut from the belly muscles of the cow)
• 1 1/2 cups thinly sliced onion
• 1 cup diced celery
• 2 cups canned tomatoes, chopped
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon sugar
• 2 bay (Tezpath) leaves
• 3 large green bell (Capsicum) pepper
• 1 1/2 teaspoons cornstarch
• 2 teaspoons soy sauce
• 1/4 cup cold water

Preparation:

Heat butter over medium high heat, brown meat, which has been cut into 1/4-inch wide strips. Brown the meat in 2 or 3 batches so that each batch just covers the bottom of the skillet without crowding. Remove meat and set aside. Reduce heat, saute onions for 5 minutes. Return meat to skillet, add remaining ingredients except peppers, cornstarch, soy sauce and water. Add peppers, which have been seeded and cut in 1/2-inch strips, simmer covered for 10 minutes. Blend cornstarch, soy sauce and water in small dish; stir into meat mixture. Cook until thick and clear, about 1 minute.

Channa (Chick Pea) Pulao

Ingredients

Basmati/Long grained rice - 2 cups
Water - 3 1/2 cups
Chick peas/Channa - 1 cup
Onion - 1 large
Tomato - 1 large
Cardamom - 2
Cloves - 4
Cinnamon - 1 inch
Ghee/oil - 2 tbsp
Salt to taste
Cashewnuts - few
Raisins - few (optional)

To grind

Ginger - 1 inch
Garlic - 6 pods
Coriander leaves - 1/2 cup
Mint leaves - 1/2 cup
Chilli powder - 1 teaspoon
Green chilly - 2
Garam Masala - 1 teaspoon
Grated Coconut - 2 tablespoon
Onion - 1 medium sized

Directions

Soak the channa/ chickpeas overnight. You can use canned chickpeas instead.

Wash and soak the rice for about 30 minutes. Grind the masala ingredients into a smooth paste.

In a pressure cooker/pan , heat the ghee/oil. Fry the cashews and raisins. Once they turn golden brown, remove them aside. In the same ghee/oil, add cloves, cinnamon and cardamom. Fry until it gives a nice aroma. Add the washed and soaked rice and fry for a while. Add the water and salt. Keep closed and cook until the rice is done.

Heat some oil/ghee and saute the chopped onion until translucent. Add the ground masala and cook till raw flavour disappears. Add the diced tomato and saute for a while. Add salt to taste. Now add the channa and simmer for a few minutes so that it blends with the spices.

Finally add the cooked rice and mix gently. Garnish with fried cashews , raisins and coriander leaves..

Serve with a simple raita or kurma of your choice.

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Crispy Zinger Burger (Chicken)

Ingredients:

4 Chicken Breasts (boneless, with skin)
Lettuce
1/2 tsp. of White Pepper
1/2 tsp. of Salt
1/2 tsp. of Aginomoto Salt
1/2 tsp. of Mustard Paste
Mayonnaise
Cooking Oil (for deep frying)

Ingredients for btter

3 tbsp. of Refined Flour (Maida)
1 tbsp. of Corn Flour (Makai Ka Aata)
1/2 tsp. of Baking Powder (Soda)
1 Egg
1 tbsp. of Milk


Method:

1) Mix all of the batter ingredients together and make a batter and set aside.
2) Marinate the chicken breasts with: aginomoto salt, white pepper and mustard paste. Let it marinate for 1/2 hour.
3) Dip the chicken breasts in the prepared batter and deep fry in oil until well done.
4 Take bun apart and spread mayonnaise on the buns. Put a leaf of lettuce and fried chicken breast in bun and close bun and serve.


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Fried Chicken Drumsticks

Ingredients:

8 chicken drumsticks

Seasoning :

1 tsp of salt
½ tsp of black pepper
1 tsp of garlic powder
1 tsp of chili powder
1 tsp of brown sugar

Flour Mixture :

1 cup of flour
4 tbsp of cornstarch
1 tsp of salt
1 tsp of pepper
1 tsp of paprika
1 tsp of chili powder

Preperation :

Wash, clean, removes skin and fat from chicken drumsticks. Give the drumstick a few cuts with a knife.

Pat the chicken dry with a paper towel and place it in a large bowl. Add all the seasoning and mix well. Let it marinate overnight or for at least 4 hours.

Mix all the flour mixture ingredients together. Mix well and set it aside.

In a frying pan, put in some vegetable oil and bring it up to medium heat.

Lightly coat the drumstick with the seasoned flour, shake off the excess flour. Fry the drumstick, turning it often so that it cooks evenly and doesn’t get brown too fast.

Cook until drumstick it’s done and golden brown. Drain on paper towels and serve warm or at room temperature.

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Chicken Yogurt

Ingredients

1 Kg. chicken
6-7 tbs. yogurt
2 tsp ginger (Adrak) paste
2 tsp garlic (Lehsan) paste
½ tsp. salt (according to taste)
1 tsp chili (Lal Mirch) powder
½ tsp. garam masala powder
2-3 tbs. oil
2 lemon

Instructions

Mix all the spices together, coat the chicken pieces and leave to marinate for a few hours (3-4 at least).

Heat oil in pot. Add chicken and cook on high heat to dry water.

IT CAN ALSO BE BAKED IN AN OVEN AT 400*F

Serve with salad and naan.

Serving: 2 to 3 persons

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Spicy Indo- Pak Vegetable Curry

Serving : 4 persons

Ingredients

1 onion
1/2 cup cooking oil
1 tablespoon tomato paste
2 tomatoes
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon fenugreek seeds
2 teaspoons salt
1/2 teaspoon turmeric
2-3 carrots
2-3 potatoes
1/2 cup peas
1 cauliflower

Directions

1. Dice the onion and fry in the oil for 15 minutes till gold and crispy but not burnt. add the salt as you fry.

2. Add all the spices one by one, stir to prevent burning. fry for 10 min till fragrant.

3. Add the tomato puree and chop the fresh tomatoes and add them. break the tomatos with a wooden spoon into the mixture and stir fry for ten minutes or so till you get a thick, wet red curry paste and the tomatoes are well cooked.

4. Peel and chop the vegetables, breaking the cauliflower into bite size florets and add them to the pot with 1-2 cups of water. simmer for an hour till cooked through.

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Vegetable Biryani Recipe

Ingredients:

2 cups Basmati Rice
1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans)
150 gms Green Peas
3 Finely Sliced Onion
2 Finely Sliced Green Chillies
Salt to taste
1 tsp Red Chilli Powder
2 tsp Cinnamon(dalchini), Caraway Seeds(zeera)
4 Cloves (laung)
1/2 tsp Black Pepper Powder
4 Tomato
1/2 cup Yogurt (curd)
4 tbsp Vegetable Oil
1/2 tsp Mustard Seeds
3 tbsp Dry Fruits (cashew nuts, raisin)


How to make vegitable biryani :

Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or microwave.

Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also.

Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and saute them for a minute ot till they get pink in color.

Add salt and red chilli powder and stir.

Add fine chopped tomatoes and fry till they are properly cooked.

Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.Heat it for about 10 seconds.

Add all the fried vegetables.

Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.

Take this vegetable biryani out in a rice serving dish.

Garnish with dry fruits and green coriander leaves.

Serve the vegetable (veg ) biryani hot with raita and pickle.

Mashed Potato Nuggets

Ingredients

• 1 C. mashed potatoes
• 2 eggs, beaten
• 1/2 C. milk
• 1 C. shredded American cheese
• 1/2 C. flour
• 1/4 tsp. baking powder
• salt and pepper to taste
• oil for deep frying

Directions

1. In a large bowl combine first seven ingredients.
2. In a deep fat fryer heat oil to 375°F.
3. Drop by tablespoonfuls 4 or 5 at a time into the hot oil.
4. Fry 3 to 4 minutes or until golden brown.
5. yields 24

Crispy Chicken Nuggets

Great tasting chicken with a twist. Cornflakes are crunchier than breadcrumbs and your family will love them!

Ready in 30 minutes

Yield : Makes 4 servings

Ingredients

• 3 cups Corn Flakes
• 1/3 cup grated Parmesan Cheese
• 1/2 teaspoon Salt
• 1/4 teaspoon Onion Powder
• 1/4 teaspoon Garlic Powder
• Pinch of Black Pepper
• 1 pound skinless, boneless Chicken Breast Halves, cut into nugget-size pieces
• 1/4 cup All-Purpose Flour
• 2 Large Eggland’s Best eggs, lightly beaten

Preparation

• Preheat the oven to 425°F. Lightly oil or coat a large baking sheet with nonstick cooking spray and set aside.
• Place the corn flakes in a resealable plastic bag and crush to a fine texture using a rolling pin or the bottom of a small saucepan, or place in a food processor and pulse several turns until finely crushed. Combine with the Parmesan cheese, salt, onion powder, garlic powder, and pepper in a medium bowl.
• To bread the chicken, coat in flour, shaking off excess. Dip in the egg, then coat well in the corn flake mixture.
• Arrange the chicken on the prepared baking sheet and cook until golden brown, about 12 minutes.

Nutritional Facts

1 Serving: Calories 290; Fat 7g (2.5g saturated), Sodium 630mg; Carbohydrate 25g, Fiber 1g; Protein 31g; Vitamin A 10%, Calcium 10%; Iron 45%

Tandoori Chicken (Tandoori Murghi) Recipe

Classic tandoori chicken is marinated in yogurt, lemon juice, and plenty of spices, then grilled or broiled. Plan ahead. This recipe needs to marinate at least 8 hours or overnight.

Prep Time: 8 hours, 45 minutes

Cook Time: 45 minutes

Ingredients:

1 (3-pound) chicken, cut into serving pieces, skinned and trimmed of all visible fat

1/2 cup plain yogurt

2 tablespoons fresh lemon juice or malt vinegar

1 tablespoon minced garlic

1 tablespoon peeled and grated or crushed ginger root

1 tablespoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon cayenne pepper

1/4 teaspoon ground cardamom

1/4 teaspoon ground cloves

1/4 teaspoon fresh-ground black pepper

2 teaspoons salt, or to taste

Vegetable oil, for brushing

Fresh cilantro sprigs for garnish

Slices of cucumber, red (Spanish) onion, tomato and lemon, for garnish

Preparation:

Prick the flesh of the chicken all over with a fork. Then, using a sharp knife, cut slashes in the flesh to allow the marinade to penetrate. Place the chicken in a nonreactive large, shallow dish.

In a nonreactive bowl, combine the yogurt, lemon juice or vinegar, garlic, ginger, cumin, ground coriander, cayenne pepper, cardamom, cloves, black pepper and salt. Stir until well-mixed, then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times. Cover and refrigerate 8 hours or overnight. (Do not marinate for longer than 2 days.) Remove the chicken from the refrigerator at least 30 minutes before cooking.

The chicken may be grilled or roasted. If using a charcoal grill, prepare a fire for direct-heat cooking. Position the grill rack 5 inches from the fire. Allow the coals to burn until white ash covers them and the heat is moderate.

Remove the chicken from the marinade, pressing lightly to extract excess marinade, and brush with oil. Place the chicken pieces on a well-oiled grill rack and; grill, covered, with the vents open, turning 3 or 4 times, 45 minutes or until the juices run clear when a piece is pierced near the bone with a knife.

If roasting, preheat the oven to 450 degrees. Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear when a piece is pierced near the bone with a knife.

Serve with sprigs of cilantro and slices of cucumber, red onion, tomato, and lemon.

Yield: 4 servings

Nutrition Facts:

Per serving (without cucumber, red onion, tomato or lemon, for garnish): 303 calories, 33 percent calories from fat, 45 grams protein, 3 grams carbohydrates, .54 gram total fiber, 11 grams total fat, 124 milligrams cholesterol, 707 milligrams sodium.

Chicken Shawarma Recipe

Shawarma is like the ultimate on the go meal. Thinly sliced meat, wrapped in a pita bread with veggies and sauce is a delicious quick meal.

Ingredients:

• 1 1/2 lbs boneless, skinless chicken thighs or breasts (thinly cut)
• 1 cup plain yogurt
• 1/4 cup vinegar
• 2 cloves garlic, crushed
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 2 cardamom pods
• 1 teaspoon allspice
• juice from 1 lemon

For Sauce:

• 1 cup tahini
• 2 cloves garlic, crushed
• 1/4 cup lemon juice
• 2 tablespoons yogurt

For Pita Fillings:

• 8 loaves of pita bread or 4 large
• thinly slice cucumbers
• thinly sliced onions
• 1/2 teaspoon sumac
• thinly sliced tomatoes
• 1/2 cup fresh parsley, finely chopped
• pickle slices (optional)

Preparation:

Combine all ingredients except for chicken, fillings, and sauce ingredients to make marinade. If it seems a little dry, add a little olive oil (a tablespoon at a time). Here is an excellent tahini recipe, if you do not have some handy.

Add chicken, cover and refrigerate at least 8 hours, preferable overnight.

In a stockpot or large saucepan, cook chicken over medium heat for 45 minutes or until done. Be sure not to overcook! If chicken becomes a little dry, add a few tablespoons of water throughout cooking duration.

While chicken is cooking, prepare the sauce. Combine sauce ingredients and mix well. Set aside.

Take the onions, tomatoes, cucumbers and sprinkle with sumac. Add other filling ingredients in a large bowl and combine well.

When the chicken is done, you can shred it, slice it, or leave into large pieces. As long as it it thinly cut, there is not much difference. I prefer to cut mine into wide strips.

Prepare the Pita:

Place enough chicken on pita that cover 1/4 of the loaf. Add veggies and pour sauce. Roll like a soft taco or burrito and you have shawarma! You can also stuff the pocket of the pita if you like. I prefer to roll large pitas (this is where making your own pita comes in handy), but it is hard to find large loaves of pita at the supermarket.

Serving Shawarma:

You can serve shawarma with fries, falafel, hummus, or with a salad like tabouleh.