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Hoorainraza, September 30, 2010 in Kitchen Korner
Good to see another chef joined Kitchen corner
ThAnKs ChInKy 7& WaQaS BhAi
Nice Sharing..Keep Sharing
ahan nice one
1 cup pasta
2 no. apples(cut into small cubes)
1 cup boil potatoes
1/2 cup cabbage
1/2 cup boil pease
1/2 bell peppers (cut into small cubes)
1/2 cup carrots
1/4 cup suger
1 tsp balck pepper powder
1 cup chicken boil and debone
1/2 tsp chaat masala
1/2 cup pine apple
2 tbsp oil
Boil water with 2 tbsp oil.
when it boils put the pasta and stir it around,stir occasionally so the pasta doesn't stick to itself.When the pasta is done, remove the pot from the burner immediately and carefully pour the contents into a colander in the sink.
shake any excess water free over the sink, and lay the cold water on it and squeeze the pasta.
use a tsp olive oil to prevent the spaghetti from sticking.
Add sugar in the yogurt and beat it until sugar dissolves, now add apples, potatoes, chicken, cabbage, pasta, peas and pineapples.
Now add chat masala and black pepper and mix it very well.
Now its ready to serve.
1 tin Lychee (in sugar syrup)-drain the sugar syrup
300ml low fat milk or soy milk
200 gm Vanilla Ice cream
1 tsp vanilla essence
1 tbsp honey
1 tbsp sugar
Grind the Lychees with 100gm vanilla Icecream,low fat milk,sugar and vanilla essence using a blender.
Serve this chilled in two tall glasses with Vanilla Icecream scoop on each of them and with honey toppings and wafers.
1 KG —— Salmon Fish or any of your choice
1/4 cup —— Onion, sliced
10 —— Red Chilies, grounded
1 tsp —— Garlic Paste
1 tsp —— Ginger Paste
1 tsp —— Garam Masala Powder
Salt —— to taste
1/2 cup —— Plain Yogurt
Cooking Oil —— for frying
Fry the onion in oil until the onion soft or light brown and place it on paper towel to remove access oil. Set aside.
Cut the fish into small pieces and rub them with 1 tea spoon salt, 2 table spoon of plain yogurt, garlic paste, Then washed thoroughly.
Marinate them with remaining ingredients that is ginger paste, garam masala, plain yogurt, ground chili, salt and fried onion for an hour.
Skew the marinated fish in wooden skewer.
Brush the oil on the fish and grill them until brown.
Insert stick on fish kebab after taking off skewers for a sizzling serve.
Beef Stuffed Peppers
1 pound ground beef
3/4 cup chopped onion
4 medium green, red or yellow bell peppers
3 tablespoons ketchup
1/4 cup uncooked regular white rice
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/2 teaspoon salt
1 can (14-1/2 ounces) Italian-style stewed tomatoes, undrained
1 tablespoon ketchup
Heat oven to 350#176;F.
Cut tops off bell peppers and remove seeds.
Combine ground beef, rice, onion, 3 tablespoons ketchup,1/2 teaspoon oregano, salt and pepper in large bowl, mixing lightly but thoroughly.
Spoon into peppers; stand peppers in 8 x 8-inch baking dish.
Combine all the sauce ingredients and pour over peppers.
Cover dish tightly with aluminum foil.
Bake in 350#176;F oven 1-1/2 hours to medium (160#176;F) doneness, until beef is no more pink in center and the juices show no pink color.
Thanks for sharing good recipes....
• 1/2 kg Beef
• 1/2 tsp Turmeric powder
• 1 tsp Coriander powder
• 1 tsp Ginger paste
• 1 tsp Pepper
• 1tsp Chili powder
• 4 tbsp Oil
• 3 tbsp Flour
• Salt to taste
• 2 tsp Fennel seeds
• 2 Small cardamom pods, seeds
• 2 Whole black cardamom pods
• 2 tsp Coriander seeds
• 1/2 tsp Whole black peppercorns
• 1/2 tsp Cumin seeds
• 10 Cloves
• 1 Cinnamon stick
• 1 Bay leaf
• 1/4 tsp Nutmeg
• Onion slices, coriander, ginger and green chilies for garnishing
How to make ...
• Take a heavy based pot and heat oil.
• Fry the meat a little.
• Mix salt, chili powder, turmeric, coriander powder, pepper and ginger paste.
• Pour a little water.
• Mix flour in half cup of water.
• Add this mixture to the meat and boil it.
• Grind all the spice mix until powdery fine.
• Add this to the meat.
• Add 3-4 cups of water cover and leave it to tenderize over very low heat.
• It will take about 5 - 6 hours for chicken and more if using beef.
• Fry some onion slices in oil until golden brown.
• Garnish the Nihari with it.
• Fresh coriander, ginger and green chilies can also be used for garnishing.
Delicious friend chicken
1/2 kg chicken, preferably boneless,
cut into 1-1/2 inch pieces
2 tbls of yogurt and corn flour each
1 tbls normal flour and soy sauce each
1 heaped tbsp GG paste
1 heaped tsp, or according to taste
red chili flakes
1/2 tsp Garam masala
1/2 tsp or more salt
1/2 tsp vinegar
2 to 3 green chilies, the lage long ones for frying
Oil – for deep frying
Mix well all the ingredients together except green chillies.
Add the chicken pieces to this marinade along with the vinegar
and mix it again evenly.
Marinate it covered for 2-4 hours in a refrigerator.
Heat oil in a fry pan and when the oil is very hot, deep fry the
chicken pieces until they turn reddish brown.
Serve hot with salad, or just lemon,
onion rings and fried green chilies..
* 2 cups maida flour
* 3/4 cup gramdhal flour(kadalai mavu)
* 1 cup grated cheese
* 2 tsp chilli powder
* 1 tsp pepper powder
* 1/2 tsp garam masala powder
* 1 tsp salt or needed
* 1/2 cup milk
* 1/2 cup refined oil
1. Mix all the ingredients except oil to make a stiff fine dough.
2. Divide the dough into lemon-size balls. Roll it out into small poories.
3. Take a knife and cut the spread dough to triangles of 1 inch size.
4. Heat oil in a fryin pan and deep-fry the cheese triangles till golden brown on both sides.
5. Serve this hot at teatime
Dhaba Style Daal
200 gm split urad dal
75 gm channa dal
2 tbsp chopped ginger
2 tbsp chopped garlic
4 tbsp ghee/ oil
3 chopped onions
6 chopped green chillies
2 chopped tomatoes
1 tbsp mint leaves chopped
1 tbsp chopped coriander
1/2 tsp red chilli powder
1 tbsp Butter
2 tablespoon Garam Masala
Dhaba is a road side restaurant, which are famous for their quick and delicious food along the road sides, Dhabas are used by travellers and truckies en route.. Dhabas has some distinct flavours and are famous for their Daal.
Soak lentils in water for 1 hour. Drain. Heat a litre of water. Add lentils, 1 tbsp ginger paste , 1 tbsp garlic paste and 1 tbsp Ghee. Cover and cook until soft. Mash the lentils against the side of the pan. Heat ghee in a frying pan. Add onions and fry until colored. Add the red chilli powder and stir. Add remaining ginger and garlic. Fry for two minutes. Stir in chopped green chillies and tomatoes Pour over lentils. Put it on slow heat and let it cook for 5 minutes. Serve it with Naan, Rice or Roti Add some Butter while serving
TIP: To cook Dhaba style daal, the when you put Garam Masala, let it get overcooked ( burnt) slightly. This gives the usual Dhaba Style Flavour.
Spaghetti 1 pack.
Beef or Chicken lbs.
Onion 1 small cut length wise.
Cabbage 1 cup, shredded.
Carrots cup shredded.
Salt 1 tsp.
Black Pepper tsp.
Crushed Red Pepper tsp.
Vinegar 1 tbsp.
Cooking Oil 2 tbsp
Boil the Spaghetti in a large sauce pan. Follow directions on box for cooking.
When spaghetti is cooked, rinse with cold water. Set aside.
Put oil in a large fry pan and cook the meat. Cook on medium to high heat, till the meat is well done.
Now add the carrots and fry for a few minutes. Add the rest of the ingredients, and fry.
Keep stirring for a few minutes, now add the spaghetti and mix well.
When the spaghetti and vegetables are mixed well, add the vinegar. Cook for another 2 minutes.
Chilli Chicken Recipe
Prep Time: 60 minutes
Baking Time: 40 minutes
500-600gms. boneless chicken (cut into1-inch cubes)
2 tbsp Soya sauce
2 tbsp corn flour / corn starch
5-6 green chilies (finely chopped)
2 green onion tops (finely chopped), if available
1 tsp garlic paste
Salt To Taste
1/2 tsp white pepper powder or to taste
1 tsp sugar
2 cups chicken broth / water
1 tbsp oil
Oil to fry
Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.
Heat oil and deep fry the marinated chicken pieces till golden brown.
Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.
Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt and remaining Soya sauce.
Add fried chicken pieces to it and cook for few minutes.
Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. Cook for 2-3 minutes.
Serve chilli chicken hot garnished with chopped green onion tops. Goes well with steamed / boiled rice.
Cheesy Chicken Boti is best served as Appetizer :
1/2 cup Mozzarella Cheese( Room temperature)
2tb Cheddar cheese ( Room temperature)
2tb Cream Cheese ( Room temperature
3 tbsp Corn Flour
1 Egg Yolk
250 gms Chicken Breast
2 tbsp Green Chilli paste
1tsp Crushed red chilli Flakes
1 tsp Ginger Garlic paste
1 tsp Vinegar
1/4 cup Coriander Leaves
1 tsp Kasoori Methi
Wash and dry chicken pieces really good.
Then cut thin steaks out of chicken breast & make thick strips Like we do for Bihari Kabab .
Add ginger garlic paste, vinegar, salt (be careful on salt as cheese also have salt) on to chicken pieces, mix well and keep aside for 30 mts.
Take mozzarella cheese in mixing bowl and mash up well with hand to make it in to soft dough.
Add cream cheese, corn flour, egg yolk and mix everything together really good to make it in to smooth paste.
Season it up using chilli paste, kasoori methi, coriander leaves and salt to taste.(if needed)
Mix everything together well, cover and refrigerate overnight.
Soak skewers in cold water for 30 mts.
Arrange marinated chicken pieces on to skewers leaving enough spacing between chicken pieces.
Put the skewers on to baking tray in a way that they don't touch the bottom of the tray. You want to keep the skewers hanging on the baking tray.
Bake on 200 C .
After 15 min turn the side until both sides little golden & chicken is done
Serve hot with salad on the side.
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