Tahreemje Recipes

[tahreemje 1]

Chicken Tikka kebabs

My introduction to Chicken Tikka came in the form of bar food. As a regular business traveler to India, I spent a little time in the pubs of Bangalore. Food always took the form of "snacks", which inevitably included Chicken Tikka. On one particular night out with locals, someone at the table complained "this chicken is not hot enough. I'm from Hyderabad…" I quickly learned that Hyderabad and Andhra are synonymous with shockingly spicy food.

There was (and probably still is) a restaurant/bar in Bangalore named Cosmo Village. Cab drivers always had a fun time trying to find it. It had multiple levels and a fantastic open air rooftop deck. Any trip to Bangalore included a night at Cosmo Village. On random nights they had a guy cooking chicken tikka skewers on a small bbq. It made for a great evening - keep the big bottles of Kingfisher and skewers of Chicken Tikka coming until the inevitable jet lag catches up with you.

Coming home from India, I set out to learn how to make Chicken Tikka like the guy at Cosmo Village. I made countless valiant efforts using the traditional Indian recipes, which are entirely yoghurt based. It was a complete surprise to finally find the correct recipe in an excellent book on BBQ. I cook these on a small charcoal grill with hardwood lump charcoal. Chicken Tikka is also a key ingredient in my favorite India street food - the Chicken Egg Roll.

Chicken Tikka

Marinade:

1 Tbsp coriander seeds

2 tsp whole black pepper

1 tsp cumin seeds

6 clove garlic

2 inches ginger

3 Tbsp vegetable oil

1/4 cup water

juice from 1 lemon

1 tsp Reshampatti or similar hot red chili (or cayenne)

1 tsp paprika

1 1/2 tsp salt

2 lbs boneless chicken

Directions

1-In a preheated cast iron pan, toast the coriander, black pepper and cumin until they are cooked but not burned. Usually no more than a couple minutes. Immediately grind in a spice grinder.

2-Blend the toasted spices and the rest of the marinade into a puree.

3-Cut the chicken into bite size pieces.

4-Marinate chicken for at least 2 hours

5-If using bamboo, soak the skewers for 30 minutes. Thread the chicken onto the skewers.

6-Grill the skewers. After the second turn, coat the skewers in ghee or butter.

[tahreemje 1]

Curd Raita

Ingredients

1 cucumber (chopped)

1 onion (chopped)

1 green chilli (sliced)

3-4 tbsp yoghurt

2-3 tsp salt

1 small clove garlic

½ tsp zeera

3 tbsp water

Directions

1-In a large bowl, put the cucumber, onion, green chilli and salt.

2-Now add the yoghurt and mix well.

3-Crush the garlic and zeera together til they become like a paste.

4-Add this to the curd mixture.

5-Add the water andrefrigerate for an hour before serving

[tahreemje 1]

Shahi Rice Pulao

Ingredients

2 cups of Basmati Rice soaked in water for 30 minutes

2 small diced carrots

1 cup of fresh green peas

2 cloves / long (in hindi)

1 stick of cinnamon/dal chini stick

1 bay leaf / tej pata

1 tsp of cumin / zeera seeds

2 tsp of oil

Water

Salt to taste

1 tbsp pf lemon juice

Directions

1-In a non stick deep dish pan add little oil.

2-On a low medium heat add cumin seeds, bay leaf, cloves, dalchini.

3-When the oil is infused with all dry spices. Add carrots and peas.

4-Let them cook for 2-3 minutes.

5-Add rice to the pan and add salt.

6-Add water to the pan with tbsp of lemon juice.

7-Let the rice cook for 10 to 12 minutes.

8-Enjoy the shahi pulao. Serve them on rice plate but take out the tej pata and cinnamon stick before serving.

Lemon is key ingredient here, it gives little citrus flavor to the rice and protects rice to stick to the pan. Cinnamon and tej pata gives so much of flavor and odour to the rice that you will remember the special rice order you eat in fancy restaurants. Neighbors will be dropping in anytime...

[tanha 2]

tahremje nice bht mazay ky per yah mujhy atay hain mmm ... kuch different or spice bataoo na

[shahabi 23]

ahan nice one....

[anaas 1]

Bhot khob Edited April 29, 2010 by anus

[shahabi 23]

thereemjee app kaha hain aur share karain

[tahreemje 1]

Fresh ripe banana is mashed and added to the pan along with sugar and milk. When the mixture forms a syrup, roasted wheat flour is added. The mixture is cooked thick thick and served garnished with chopped almonds.

Makes: around 4 Servings of Banana Halwa.

Ingredients:

Ripe Banana 1 Long

Wheat Flour 3/4 Cup

Milk 1/2 Cup

Cardamom Powder a big Pinch

Sugar 3/4 Cup

Cashews 10

Almonds 3

Ghee 4 Tbsps

Method of preparation:

Peel the ripe banana.

Grind the banana into smooth paste adding milk.

Grind cashews into fine powder and keep aside.

Thinly slice the almonds for garnish.

Heat a pan on low heat, add a tbsp of ghee and wheat flour.

Fry till wheat flour changes color or is aromatic.

Remove wheat flour from heat and stir in cashew powder.

Heat a pan on medium – low heat, add banana paste and sugar.

Cook till the sugar is completely melted and the mixture thickens, stir in cardamom powder.

Now add the wheat flour mixture and remaining ghee.

Keep stirring to make sure everything is incorporated well.

When the mixture becomes thick and gooey, remove from heat.

Serve a big scoop full of banana halwa onto a bowl.

Garnish the banana halwa with almonds and serve.

Notes: Make sure banana is very ripe and don’t over cook

the syrup.

Suggestions: If the sugar is not melted completely,

let it melt before adding flour. Add little water or milk to

adjust if the syrup becomes thick and sticks to the spatula.

Variations: You can also add your choice of nuts and raisins.

__________________

[tahreemje 1]

Fresh ripe banana is mashed and added to the pan along with sugar and milk. When the mixture forms a syrup, roasted wheat flour is added. The mixture is cooked thick thick and served garnished with chopped almonds.

Makes: around 4 Servings of Banana Halwa.

Ingredients:

Ripe Banana 1 Long

Wheat Flour 3/4 Cup

Milk 1/2 Cup

Cardamom Powder a big Pinch

Sugar 3/4 Cup

Cashews 10

Almonds 3

Ghee 4 Tbsps

Method of preparation:

Peel the ripe banana.

Grind the banana into smooth paste adding milk.

Grind cashews into fine powder and keep aside.

Thinly slice the almonds for garnish.

Heat a pan on low heat, add a tbsp of ghee and wheat flour.

Fry till wheat flour changes color or is aromatic.

Remove wheat flour from heat and stir in cashew powder.

Heat a pan on medium – low heat, add banana paste and sugar.

Cook till the sugar is completely melted and the mixture thickens, stir in cardamom powder.

Now add the wheat flour mixture and remaining ghee.

Keep stirring to make sure everything is incorporated well.

When the mixture becomes thick and gooey, remove from heat.

Serve a big scoop full of banana halwa onto a bowl.

Garnish the banana halwa with almonds and serve.

Notes: Make sure banana is very ripe and don’t over cook

the syrup.

Suggestions: If the sugar is not melted completely,

let it melt before adding flour. Add little water or milk to

adjust if the syrup becomes thick and sticks to the spatula.

Variations: You can also add your choice of nuts and raisins.

__________________