MENU
Chicken Items
Tuesday, August 24, 2010
Capsicum Chicken Recipe
Capsicum Chicken Recipe
Ingredientschicken 1/2 kg , washed and cut into medium sized pieces
onion 1 large , finely chopped
tomatoes 2 , quartered
capsicums 2 , cut into big pieces
tomato sauce 1 1/2 tbsps
garam masala pwd (1″ dalchini, 1 elaichi and 2 cloves finely ground)
fresh coriander leaves for garnish
salt to taste
oil 1 1/2 tbsps
For marinade: (marinate chicken with below ingredients and place in refrigerator for 2-3 hrs)
curd/yogurt 1 tbsp
cumin pwd 1/2 tsp
coriander pwd 1 1/2 tsps
red chilli pwd 1/2 tsp
pepper pwd 1/2 tsp
pinch of turmeric pwd
ginger garlic paste 1 1/4 tsps
soya sauce 1 tsp
vinegar or lemon juice 1 tsp
salt to taste
Method of Preparation
onion 1 large , finely chopped
tomatoes 2 , quartered
capsicums 2 , cut into big pieces
tomato sauce 1 1/2 tbsps
garam masala pwd (1″ dalchini, 1 elaichi and 2 cloves finely ground)
fresh coriander leaves for garnish
salt to taste
oil 1 1/2 tbsps
For marinade: (marinate chicken with below ingredients and place in refrigerator for 2-3 hrs)
curd/yogurt 1 tbsp
cumin pwd 1/2 tsp
coriander pwd 1 1/2 tsps
red chilli pwd 1/2 tsp
pepper pwd 1/2 tsp
pinch of turmeric pwd
ginger garlic paste 1 1/4 tsps
soya sauce 1 tsp
vinegar or lemon juice 1 tsp
salt to taste
Method of Preparation
1. Marinate chicken with curd, red chilli pwd, pepper pwd, coriander pwd, cumin pwd, turmeric pwd, lemon juice, soya sauce, salt and ginger-garlic paste for at least 2 hrs. Place in refrigerator.
2. Heat half of the oil in a cooking vessel, add the chopped onions and fry till transparent. Add the capsicum and tomatoes and saute for 3 mts. Turn off heat, remove and keep aside.
3. In the same vessel, add the remaining oil, add the marinated chicken and cook on high heat for 4-5 mts, combining the ingredients once in a while.
4. Reduce to medium heat, let the chicken cook for 8-10 mts, uncovered. Add one fourth cup of water and cook till chicken turns soft and there is hardly any water left.
5. Finally add the garam masala pwd and tomato sauce. Add the sauteed onion, capsicum and tomatoes. Combine and cook on high for 3-4 mts. Turn off heat and garnish with fresh coriander leaves. This is a semi-dry dish with less gravy.
6. Serve hot with white steamed rice, rotis or naan.
2. Heat half of the oil in a cooking vessel, add the chopped onions and fry till transparent. Add the capsicum and tomatoes and saute for 3 mts. Turn off heat, remove and keep aside.
3. In the same vessel, add the remaining oil, add the marinated chicken and cook on high heat for 4-5 mts, combining the ingredients once in a while.
4. Reduce to medium heat, let the chicken cook for 8-10 mts, uncovered. Add one fourth cup of water and cook till chicken turns soft and there is hardly any water left.
5. Finally add the garam masala pwd and tomato sauce. Add the sauteed onion, capsicum and tomatoes. Combine and cook on high for 3-4 mts. Turn off heat and garnish with fresh coriander leaves. This is a semi-dry dish with less gravy.
6. Serve hot with white steamed rice, rotis or naan.
--
Munvar Miya Shaik
Methi Murgh Recipe
Methi Murgh Recipe
Ingredients
Chicken 1 kg , washed and cut into medium sized pieces
1 cup packed fresh methi leaves, add little salt+sugar+water, keep aside for 15 mts and squeeze out water
Large Onions 2 , sliced, saute in a tbsp of oil till brown and cool
Green Chilli Paste 1 tsp (2-3 green chillis)
Ginger Garlic Paste 3/4 tbsp
Tomato 1 pureed
Yogurt 1/4 cup
large pinch Turmeric powder
Red chilli powder 3/4 tsp
Coriander powder 1 tsp
Cumin powder 1/2 tsp
Garam masala powder (2 cloves, 1″ cinnamon, 1 elaichi)
Salt to taste
cashewnuts 7-8 , soak in warm water and make paste
Oil 2 tbsps
Method of Preparation
Chicken 1 kg , washed and cut into medium sized pieces
1 cup packed fresh methi leaves, add little salt+sugar+water, keep aside for 15 mts and squeeze out water
Large Onions 2 , sliced, saute in a tbsp of oil till brown and cool
Green Chilli Paste 1 tsp (2-3 green chillis)
Ginger Garlic Paste 3/4 tbsp
Tomato 1 pureed
Yogurt 1/4 cup
large pinch Turmeric powder
Red chilli powder 3/4 tsp
Coriander powder 1 tsp
Cumin powder 1/2 tsp
Garam masala powder (2 cloves, 1″ cinnamon, 1 elaichi)
Salt to taste
cashewnuts 7-8 , soak in warm water and make paste
Oil 2 tbsps
Method of Preparation
1. Make a paste of browned onions and curd. Keep aside.
2. Heat 2 tsps oil in a cooking vessel, add the methi leaves and saute for 7-8 mts or till they turn crisp. Remove and keep aside.
3. Heat the remaining oil in the same vessel, add ginger garlic paste and green chilli paste and saute for 3-4 mts. Add turmeric pwd, red chilli pwd, cumin pwd and coriander pwd and combine.
4. Add the tomato puree and cook for 3 mts. Add the onion-curd paste and cook for another 3 mts.
5. Add the chicken pieces and combine well. Cook on medium high flame for 3-4 mts. Reduce flame, place lid and let the chicken cook till three fourth done.
6. Add the cashewnut paste, garam masala pwd and sauteed methi leaves and combine well. Add few tbsps of water if necessary at this point of time. Cook till the chicken turns soft and you get the gravy consistency of your choice. It should be a thick creamy gravy.
7. Turn off heat and serve hot with white rice, biryani, flavored rice or rotis.
2. Heat 2 tsps oil in a cooking vessel, add the methi leaves and saute for 7-8 mts or till they turn crisp. Remove and keep aside.
3. Heat the remaining oil in the same vessel, add ginger garlic paste and green chilli paste and saute for 3-4 mts. Add turmeric pwd, red chilli pwd, cumin pwd and coriander pwd and combine.
4. Add the tomato puree and cook for 3 mts. Add the onion-curd paste and cook for another 3 mts.
5. Add the chicken pieces and combine well. Cook on medium high flame for 3-4 mts. Reduce flame, place lid and let the chicken cook till three fourth done.
6. Add the cashewnut paste, garam masala pwd and sauteed methi leaves and combine well. Add few tbsps of water if necessary at this point of time. Cook till the chicken turns soft and you get the gravy consistency of your choice. It should be a thick creamy gravy.
7. Turn off heat and serve hot with white rice, biryani, flavored rice or rotis.
--
Munvar Miya Shaik
Monday, August 23, 2010
Palak mutton curry
Palak mutton curry
Ingredients
Mutton 500 grams
Palak (spinche) as normally available one bunch (medium size)
Onions (Finely chopped) 4
Coriander leaves for garnish
Green chillies 2
Ginger garlic paste 3 teaspoon
Red chilly powder 1 teaspoon
Oil 2 tablespoons
Salt to taste.
Method of Preparation
Method of Preparation
Preparation of Palak Paste (Steam the leaves in cooker for min 3 whistles with a half a cup of water and 1/2 tea spoon salt... and grind it to get a thick paste. while grinding add one finely chopped green chilli and coriander leaves)
1. Finely and chop the onion and green chillies each separately and keep them aside.
2. Now take a frying pan and heat some oil.
3. When the oil is very hot add the onions and green chillies and sauté them till they are golden brown.
4. Now add the mutton pieces.
5. Next add the red chilly powder and ginger garlic paste and mix it all up.
6. Sprinkle salt to taste and mix well.
7. Then cover and cook till the mutton is done.
8. Now add the palak paste and cook for another two minutes.
9. Garnish with fried cashew nuts and almonds or butter flakes, coriander leaves and serve hot.
---
Munvar Miya Shaik
Chinese Sweet and Sour Chicken Legs
Chinese Sweet and Sour Chicken Legs
Ingredients:
chicken legs 6 tomato sauce 4 tbsp vinegar 2 tbsp soya sauce 1/2 tsp red chilli powder 1/2 tspblack pepper powder 1/4 tsp
chicken legs 6 tomato sauce 4 tbsp vinegar 2 tbsp soya sauce 1/2 tsp red chilli powder 1/2 tspblack pepper powder 1/4 tsp
salt to tasteonion finely chopped 1 big
red chilli deseed & tear into pieces(or chopped green chillis) 2 dry grated ginger-garlic (optional) 1 tsp oil 1 tbsp
Method of Preparation
1. Wash chicken and drain water completely.
2. Marinate the chicken with tomato sauce,vinegar,soya sauce,red chilli powder and pepper powder for half an hour.
3. Heat a vessel and add the marinated chicken and let the chicken cook in its own juices(don't add water)
4. Cover and cook till the chicken absorbs all the spices and sauces.Keep checking and stirring so that it doesn't burn.
5. Meanwhile heat oil in a pan.
3. Heat a vessel and add the marinated chicken and let the chicken cook in its own juices(don't add water)
4. Cover and cook till the chicken absorbs all the spices and sauces.Keep checking and stirring so that it doesn't burn.
5. Meanwhile heat oil in a pan.
6. When hot add the onions,chillis and garlic-ginger and fry well on high heat stirring continuously till well browned.
7. Add the fried chicken legs and stir fry for 4-5 mins till well roasted and coated with the onions.
8. Serve hot with salad.
---
Munvar Miya Shaik
Monday, February 15, 2010
HYDERABADI KHEEMA
INGREDIENTS QUANTITY
Mutton 500 gms
Tomatoes 450 gms
Ginger 20 gms
Garlic 03 flakes
Green chillies 06 Nos
Garam masala pinch
Potatoes 115 gms
Onions 115 gms
Curd 55 gms
Fat 30 gms
Oil to fry
Salt to taste
Method of Preparation
1. Clean and mince meat, onion garlic ginger and green chilies.
2. Heat fat, fry the ground masalas, onion, garlic, ginger, and green chillies.
3. Add meat and fry for a few minutes. And add cut tomatoes and cook over slow fire with a lid.
4.Sprinkle little water occasionally.
5. When almost cooked add diced potatoes, salt and beaten curd.
6. Cook till the potatoes are soft.
7.Remove and serve hot.
--- Munvar Miya Shaik
INGREDIENTS QUANTITY
Mutton 500 gms
Tomatoes 450 gms
Ginger 20 gms
Garlic 03 flakes
Green chillies 06 Nos
Garam masala pinch
Potatoes 115 gms
Onions 115 gms
Curd 55 gms
Fat 30 gms
Oil to fry
Salt to taste
Method of Preparation
1. Clean and mince meat, onion garlic ginger and green chilies.
2. Heat fat, fry the ground masalas, onion, garlic, ginger, and green chillies.
3. Add meat and fry for a few minutes. And add cut tomatoes and cook over slow fire with a lid.
4.Sprinkle little water occasionally.
5. When almost cooked add diced potatoes, salt and beaten curd.
6. Cook till the potatoes are soft.
7.Remove and serve hot.
Feed back - munvar.shaik@gmail.com
HYDERABADI KUTCHI BIRYANI
INGREDIENTS QUANTITY
Mutton (big chunks) - 500 gms
Basmathi rice - 500 gms
Ghee - 100 ml
Onions - 150 gms
Curd - 100 ml
Milk - 150 ml
Garlic small pods
Ginger - 30 gms
Chilli powder - 1/2 tsp
Green chillies - 03 Nos
Coriander - 1 bunch
Mint - 1 bunch
Lemon - 1 No
Cinnamon - 03 Nos
Cardamom - 03 Nos
Cloves - 03 Nos
Shahjeera - 1/2 tsp
Saffron few strands
Papaya skin 1 cm
Salt to taste
Method of Preparation
1. Wash the mutton and marinate with curd, ginger garlic paste, salt and papaya skin for 1 1/2 hour.
2. Fry sliced onions in ghee and keep aside a little fresh for garnish.
3. Wash and soak rice for an hour and cook till half done and drain the water.
4. Add saffron to luke warm water (50 ml).
5. Melt ghee in a heavy based vessel. Add the garam masala, sliced onions and fry till goden
brown. Add giger garlic paste, mint and coriander leaves.
6. Add the marinated mutton with the marinades, sprinkle lemon juice and milk.
7. Spread the half cooked rice in an even layer over the meat.
8.Sprinkle garnish onion, pour safforon flavoured milk.Cover with a lid and seal the edges of the lid with a firm dough and place a weight over the lid.
9. Place a coal fire for 20-25 mins. Reduce heat for futher 05 mins. Place live coal on the lid.
10. when the steam escapes, check for the rice, mix the meat and rice before serving.
11. Serve hot with bagara baingan and dahi ki chutney.
--- Munvar Miya Shaik
INGREDIENTS QUANTITY
Mutton (big chunks) - 500 gms
Basmathi rice - 500 gms
Ghee - 100 ml
Onions - 150 gms
Curd - 100 ml
Milk - 150 ml
Garlic small pods
Ginger - 30 gms
Chilli powder - 1/2 tsp
Green chillies - 03 Nos
Coriander - 1 bunch
Mint - 1 bunch
Lemon - 1 No
Cinnamon - 03 Nos
Cardamom - 03 Nos
Cloves - 03 Nos
Shahjeera - 1/2 tsp
Saffron few strands
Papaya skin 1 cm
Salt to taste
Method of Preparation
1. Wash the mutton and marinate with curd, ginger garlic paste, salt and papaya skin for 1 1/2 hour.
2. Fry sliced onions in ghee and keep aside a little fresh for garnish.
3. Wash and soak rice for an hour and cook till half done and drain the water.
4. Add saffron to luke warm water (50 ml).
5. Melt ghee in a heavy based vessel. Add the garam masala, sliced onions and fry till goden
brown. Add giger garlic paste, mint and coriander leaves.
6. Add the marinated mutton with the marinades, sprinkle lemon juice and milk.
7. Spread the half cooked rice in an even layer over the meat.
8.Sprinkle garnish onion, pour safforon flavoured milk.Cover with a lid and seal the edges of the lid with a firm dough and place a weight over the lid.
9. Place a coal fire for 20-25 mins. Reduce heat for futher 05 mins. Place live coal on the lid.
10. when the steam escapes, check for the rice, mix the meat and rice before serving.
11. Serve hot with bagara baingan and dahi ki chutney.
Sunday, February 14, 2010
DALCHA GHOST
INGREDIENTS QUANTITY
Leg of spring lamb - 600 gms
Bengal gram split - 200 gms
Ghee - 120 ml
Whole garam masala - 10 gms
Onions - 100 gms
Giger paste - 25 gms
Garlic paste - 25 gms
Red chillies - 10 Nos
Turmeric - 03 gms
Coriander powder - 05 gms
Curd - 400 gms
Coriander seeds - 20 gms
Curry leaves - 2 bunches
Lemon juice - 60 ml
Method of Preparation :
--- Munvar Miya Shaik
INGREDIENTS QUANTITY
Leg of spring lamb - 600 gms
Bengal gram split - 200 gms
Ghee - 120 ml
Whole garam masala - 10 gms
Onions - 100 gms
Giger paste - 25 gms
Garlic paste - 25 gms
Red chillies - 10 Nos
Turmeric - 03 gms
Coriander powder - 05 gms
Curd - 400 gms
Coriander seeds - 20 gms
Curry leaves - 2 bunches
Lemon juice - 60 ml
Method of Preparation :
1. Clean and cut lamb in to 1 1/2 inch chunks.
2. Pick and wash dal in running water and soak for 30 mins in handi. Drain, replenish with fresh water and add salt and boil until cooked.
3. Peel, wash and slice onions, chop green chillies, wash curry leaves, peel and crush garlic.
4. Heat ghee in a handi, add whole garam masala and saute over medium heat until it begins to crackle.
5. Add onions and saute until golden brown. Then add giger, garlic paste chopped green chillies and stir for 15 seconds, add lamb and "Bhunno"for 3-4 min.
6. Add red chilli powder, turmeric and coriander powder, stir, add water and bring to boil.
7. Add beaten curd,bring to boil and suspend potli( tied coriander seeds, curry
leaves in a muslin cloth), cover and simmer till lamb is tender.
8. Add dal and bring to boil, simmer for 15 mins .
9. Remove the muslin cloth, sprinkle lemon juice, stir and adjust the seasoning.
10. Prepare tempering with ghee, garlic, red chilli and pour over the lamb stew
and serve hot.
Haleem
HALEEM
INGREDIENTS QUANTITY
Wheat - 600 gms
Mutton Bone less - 200 gms
Green chillies - 20 gms
Ginger paste - 5 cm piece
Garlic paste - 6 flake
Lime - 2 nos
Fat -100 gms
Garam masala - 2 tsp
Onion - 100 gms
Coriander leaves - 1 bunch
Turmeric 1/2 tsp
Salt to taste
--- Munvar Miya Shaik
INGREDIENTS QUANTITY
Wheat - 600 gms
Mutton Bone less - 200 gms
Green chillies - 20 gms
Ginger paste - 5 cm piece
Garlic paste - 6 flake
Lime - 2 nos
Fat -100 gms
Garam masala - 2 tsp
Onion - 100 gms
Coriander leaves - 1 bunch
Turmeric 1/2 tsp
Salt to taste
Method of Preparation :
1. Take whole wheat, sprinkle, water little at a time and pound the wheat to dehusk and cook till very soft. 2.Clean and cook mutton with little salt till tender. Mince and grind to fine
paste.
3. Grind ginger, garlic and green chillies to fine paste. Heat oil, add finely chopped onion, fry till golden brown, add spices and ground mutton and fry for some time.
4. Add mashed wheat and salt. Cook on slow fire till it leaves the sides. Add lime juice.
5. Garnish with coriander leaves and finely sliced fried onions. Serve hot with fresh salad and Naan or Roti.
Subscribe to:
Comments (Atom)