QUEEN VICTORIA
Age: 124
7851 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
( Kehtey Yogurt Chicken ) Ingredients
4 lb chicken pieces skinned 3 T lemon juice 3 ea garlic cloves minced 1 1/2 t soy sauce 1/2 t fine herbs 1 1/2 t turmeric 1/4 t freshly ground pepper 3/4 t ground ginger 3 c plain yogurt 1/2 t cinnamon 2 ea onions finely chopped 1/2 t ground cloves
Method Rub chicken with garlic, fine herbs and pepper. Combine remaining ingredients in large bowl. Add chicken, turning to coat well. Cover and marinate in refrigerator 24 hours turning occasionally. Preheat oven to 350. Remove chicken from marinade and place in single layer in large roasting pan. Tent with foil and bake 30 minutes. Remove foil, turn pieces and bake about 30 minutes longer or until lightly browned, basting occasionally with marinade. Serve immediately.
Method a) Get all ingredients together and cut cilantro. b) Put water in a utensil and place it on high heat. c) Except cilantro, put all the ingredients in water. d) Cover the stockpot. e) When water comes to boil, turn the heat down and let the mixture simmer. f) Strain the soup through cheese cloth. ***chicken pieces can be fried in oil and used in rice***** g) Put soup in bowls. h) Garnish with cilantro leaves. i) The Chicken yakni makes 20 servings of 8 ounces each.
Method Slash chicken thighs in several places with small knife; place in shallow baking dish; set aside. In small bowl, combine yogurt, cumin, pepper, cinnamon, cloves, and salt. Pour over chicken; turn to coat well; cover. Chill 2 hours or overnight, turning occasionally. Preheat broiler. Place chicken thighs on broiler rack or foil lined jelly-roll pan. Broil 5 to 6 inches from heat, turning occasionally, 25 minutes or until chicken is tender. Place on serving platter; sprinkle with paprika.
Method 1. Cut the Chicken into 1 1/2" chunks and marinate with salt, chilli powder and lemon juice, keep aside. 2. Grind the Coriander, mint & Spinach leaves to a fine paste. Mix this paste with dahi, cream, ginger and garlic pastes and the garam masala. 3. Mix the paste with the Chicken & leave in the fridge overnight. 4. Remove from the fridge atleast one hour before cooking. 5. Grill the Chicken pieces on skewers or a grilling tray basting over with oil. 6. Cook until chicken is tender & browned on all sides. Serve hot with chutney & onion rings.
QUEEN VICTORIA
Age: 124
7851 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
( Curried Chicken Pieces ) Ingredients
One kg chicken pieces One tablespoon oil One tablespoon butter One onion, chopped Two sticks celery, sliced One cooking apple, chopped One clove garlic, crushed One tomato, skinned and sliced One green capsicum, chopped One tablespoon curry powder One tablespoon flour One-and-a-half cup chicken stock
Method (Step 1) Preheat large browning dish on High in the microwave oven for five minutes. (Step 2) Place chicken pieces with oil into dish and cook on High for six minutes. Turn over once during cooking. (Step 3) Remove chicken pieces and set aside. Wipe the browning dish. (Step 4) Place butter in the dish with onion, celery, apple, garlic, tomato and capsicum. Cook on High for three minutes. (Step 5) Return chicken pieces to dish. Blend curry powder and flour with a small quantity of stock. Add to chicken with remainder of stock. (Step 6) Cover and cook on High for twenty minutes. Stir occasionally during cooking.
Method (Step 1) Combine sugar, garlic, ginger, honey, lemon juice, sherry and crumbled stock cubes in a bowl to form a marinade. Add chicken strips and marinate for 30 minutes. Stir occasionally to coat. (Step 2) Drain chicken well and reserve marinade. (Step 3) Preheat a large browning dish on a microwave oven on HIGH for five minutes. Add oil and chicken strips and cook on High for three minutes. Stir once during cooking. (Step 4) Add reserved marinade, blended cornflour and water to chicken. Stir well. (Step 5) Cover and cook on High for five minutes.
Shahrukh Khan
Age: 125
7950 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Afghani Kabab
Cooking time: As Required Serves: 4-6
Ingredients : keema 1/2 kg or (1 lb) 3 tomatoes 2 small onion (square kate hue) 2ts kali mirch (pisi hui) 3tbsp oil hara dhaniya (for garnishing) hari mirch (for garnishing) salt according to taste
Method: 1-Keeme main 1tsp kali mirch , aik onion square kati hui aur taste ke lihaz se salt dal ker 1/2 hour ke liye marinate kare ge. 2-Phir keeme ke bade bade gol tikye banaye ge aur bahut thore se oil main sek lain phir thanda hone ke bad uss ke pieces ker lege. 3-Tomatoes ko boil kare ge aur phir pees lain . 4-Karhai main oil dal ker baqi onion dal lain laikin brown nahi kerna hai phir uss main tomato paste kali mirch aur salt dal dain jab paste thick hone lage tu keeme ki tikya jo sek ker rakhi hai dal dijye. 5-Jab tomato ka sara pani sok jai tu oper hara dhaniya aur
Shahrukh Khan
Age: 125
7950 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Balti Chicken Pasanda
Cooking time: As Required
Serves : 4-6
Ingredients : 4 tablespoon Greek-style yoghurt Half tablespoon black cumin seeds 4 cardamom pods 6 whole black peppercorns 2 tablespoon garam masala 2.5 cm or 1 in cinnamon stick 1 tablespoon ground almond 1 teaspoon (tsp) garlic pulp 1 tsp ginger pulp 1 tsp chilli powder 1 tsp salt 675 g chicken, skinned, boned and cubed 5 tbsp corn oil 2 medium onions, diced 3 fresh green chillies chopped 2 tbsp chopped fresh coriander 120 ml single (light) cream
Method :
1- Mix the yoghurt, cumin seeds, cardamoms, peppercorns, garam masala, cinnamon stick, ground almond, ginger, garlic, chilli powder and salt in a medium mixing bowl. 2-Add the chicken pieces and leave to marinate for about two hours. 3-Heat the oil in a large karahi or deep round-bottomed frying fan (skillet). Throw in the onions and fry for 2-3 minutes. 4-Pour in the chicken mixture and stir until it is well blended with the onions. 5-Cook over a medium heat for 12 - 15 minutes or until the sauce thickens and the chicken is cooked through. 6-Add the green chillies and fresh coriander (cilantro), and four in the cream. Bring to the boil and serve garnished with more coriander, if desired. COOK'S TIPS This Balti dish has a lovely thick sauce and is especially good served with a lightly spiced rice.
Shahrukh Khan
Age: 125
7950 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Aloo Shimla
Cooking time : 25Minutes
Serves 4
Ingredients: 4 medium potatoes - boiled 3 medium capsicum 1/2 tsp chilli powder 1/2 tsp garam masala 1/2 tsp cumin powder 1 tsp oil
Method:
1-Mash the boiled potatoes with the chilli powder, garam masala and cumin powder. 2-Add oil and Mix them well and cook the potato mixture for about 10 minutes in a pan. 3-Add salt as needed. 4-Wash the capsicum thoroughly and cut open the top by slicing the knife in a circle and remove the stem. 5-Fill the mashed potato mixture inside each capsicum. 6-Boil the stuffed capsicums in an oven for about 20 minutes and rotate the capsicum periodically so that it can cook on all sides.
Shahrukh Khan
Age: 125
7950 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Achar Gosht
Cooking time : 25 minutes
Serves 4-6
Ingredients: 1 Kg Mutton 1 Kg Yogurt 2 tbsp Kalvanji 4 - 5 Onions 4-5 tbsp Ghee/Oil a pinch of Haldi 1 tsp White Zeera Salt , Red Chilli Powder to tatse some fresh dhania (Coriander leaves)
Method:
1. Cut onion in slices. 2. Fry onion in Oil/Ghee till light brown. 3. Put in Yogurt and Meat and let it simmer on medium heat till meat become tender. 4. Put in salt, kalwanji, chili, and haldi. 5. Cook for sometime on high heat 6. Sprinkle Fresh dhania. 7. Serve with Nan.
Shahrukh Khan
Age: 125
7950 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
ALLU KA PARATHA
Cooking time: As Required Ingredients : Potato Onion Mint leave Coriander leaves Green chilly Red chilly powder White zirra Salt to taste Dry coriander seeds Annar danna Maida Milk Egg
METHOD:--- 1-First boiled potato than add all these things on it ...! 2-How we made dough? Maida Egg Milk Little bit hot water 3-Than mix all thing & put in few minutes in air tide box 4-How to make Paratha? 5-first make chapatti than in the center off 6-in chapatti put the potato masalla and pack on the side than fry
Shahrukh Khan
Age: 125
7950 days old here
Total Posts: 43596
Points: 0
Location:
Netherlands, Netherlands
Allo Ke Kabab
Cooking time: As Required
Serves : 4
Ingredients : 1/2 kg aloo 1 tbl spoon red chilli flakes salt .to taste 1/2 tbl spoon garam masala powder 4 or 5 green chili 1 tble spoon vinegar 1/2 tbl spoon Chinese salt 1 egg
Method
1-Boil Potatoes and mash them .Mix all Ingredients in it except egg. 2-And make kabab now whip egg , dip kabab in it and fry . 3-Eat with tomato ketchup
Method (Step 1) Place butter in a small micro-proof bowl. Microwave on High for 1 minute. (Step 2) Add honey, mustard, soy sauce, salt and curry powder. Stir well to combine. (Step 3) Arrange chicken pieces in a large micro-proof baking dish. Spoon sauce over chicken. Cook on high for 20 minutes. Baste frequently and turn pieces over at least once during cooking time. Allow to stand 10 minutes before serving. Serve with pan juices poured over chicken.
Method 1. Mix together ginger & garlic pastes. Add salt, black pepper and white pepper. 2. Rub the paste on the chicken pieces. Leave aside for one hour. 3. Heat oil in kadhai and add the chicken pieces 4. Stir fry for 10-15 minutes. 5. Lower the heat and add the green chillies and water. 6. Simmer until chicken is tender. 7. Add lemon juice and serve hot.
Method 1. Grind the roasted spices together with 1 onion. 2. Grate half a coconut and extract juice. 3. Grate the other half and roast in a pan. Then grind it finely. 4. Cut meat into small pieces, salt and set aside for 15 minutes. 4. Then cook with a little water until all liquid dries up. 5. Finely chop 1 onion, and sauté it. 6. Add cooked meat, ground spices, ground coconut and 1/2 a cup water. 7. Cook about 10 minutes. 8. Add coconut juice and tamarind. Cook until well blended.
QUEEN VICTORIA
Age: 124
7851 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
( Chicken and Mushroom Casserole ) Ingredients
Serves : Four Making Time : Four Ingredients : One kg chicken cut into serving pieces 250 gm fresh mushrooms, sliced 1 green capsicum, sliced 1 medium onion, chopped 4 teaspoons cornflour 2 chicken stock cubes 225 gm canned tomatoes Salt and pepper to taste Chopped parsley
Method (Step 1) Preheat large browning dish for five minutes. (Step 2) Place chicken pieces into the preheated dish, skin side down. Cover with paper towelling and cook on High for five minutes. Turn chicken pieces over and cook a further five minutes. Drain chicken pieces. (Step 3) Place mushrooms, capsicum and onion into browning dish and cook on High for threee minutes. (Step 4) Blend cornflour with small quantity of water, add to the browning dish with crumpled stock cubes,tomatoes and tomato liquid. Season with salt and pepper. Return chicken pieces to the dish and stir well. (Step 5) Cover with lid and cook on High for 20 minutes. Stir once during cooking. (Step 6) Sprinkle with choppped parsley. Serve with boiled rice or noodles.
QUEEN VICTORIA
Age: 124
7851 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
( Chicken Xacuti ) Ingredients
800 gms of chicken 2 medium sized onions 1 cup of grated coconut 2 one inch sticks of cinnamon 6 cloves 4 dry red chillies ½ tsp of turmeric powder 2 tblspns of poppy seeds (khus khus) 1 tspn of carom seeds (ajwain) 1 tspn of cumin seeds 1 tspn of peppercorns 1 tspn of fennel seeds (saunf) 4 Star anise (phoolchakri/badiyan) 1 ½ tblspns of coriander seeds 4-6 cloves of garlic 1/3 cup groundnut oil Salt to taste 1 tblspn of tamarind pulp ¼ tspn of grated nutmeg
Method 1. Wash, clean, remove the skin and cut chicken into twelve pieces. The size of the pieces used is normally a little smaller than the one used for chicken curry. 2. Peel and chop the onions. 3. Heat a little oil and slightly brown the grated coconut and keep aside. 4. Now dry roast cinnamon, cloves, red chillies, turmeric, khus khus, ajwain, cumin seeds, peppercorns, fennel seeds, star anise and coriander seeds till a nice aroma is given out. Grind to a paste together with garlic and coconut. 5. Heat the remaining oil in a thick-bottomed pan and sauté the finely chopped onions till brown. 6. Add the masala paste and cook till oil separates. Add the chicken pieces and saute for sometime. Add two cups of water and salt, bring to a boil and add tamarind pulp and grated nutmeg. 7. Simmer for five minutes and serve hot with Goan pav or Goan rice.
QUEEN VICTORIA
Age: 124
7851 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
( Chicken Chettinad ) Ingredients
1 kg of chicken 2 tspns of poppy seeds (khus khus) ½ grated coconut 1 tspn of fennel seeds 1 tspn of coriander seeds ½ tspn of cumin seeds 6-8 of whole red chillies 1 one inch stick of cinnamon 3 green cardamoms 2 of cloves ½ tspn of turmeric powder ½ cup of oil 1 large onion 2 tspns of chopped ginger 2 tspnsof chopped garlic ½ star anise 1 tspn of red chilli powder 3 medium sized of tomatoes 1 lemon 10-12 curry leaves Fresh coriander for garnishing Salt to taste
Method 1.Clean the chicken, remove skin and cut into twelve pieces. 2.Chop the onions and tomatoes separately. 3.Roast the whole red chillies, grated coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds in oil and grind to a paste along with ginger and garlic. 4.Heat oil in a degchi and fry the onions till golden. Add the curry leaves and the ground paste and sauté for some time. Add the tomatoes, red chilli powder and turmeric powder. 5.Add chicken and mix. Cook for five minutes and then put two cups of water. Add lemon juice, cover and cook till the chicken is done. 6.Serve hot, garnished with coriander leaves and accompanied with boiled rice or parantha.
QUEEN VICTORIA
Age: 124
7851 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
( Chicken Kandhari Kofta ) Ingredients
500 gms of chicken mince ½ tspn of cinnamon powder Salt to taste 3 tblspns of oil ¾ cup boiled onion paste 1 tblspn of ginger-garlic paste 1 tblspn of coriander powder 1 tspn of red chilli powder ½ cup of tomato puree 2/3 cup of cashewnut paste ½ tspn of garam masala powder 2 tblspns of pomegranate syrup ½ cup of fresh cream
Method 1.Mix cinnamon powder, one teaspoonful of salt and minced chicken thoroughly. Divide the mix into twelve equal portions. Shape them into balls (koftas). Keep the koftas aside. 2.Heat oil in a pan. Add boiled onion paste and cook till onions turn pink. Add ginger-garlic paste. Sauté for a minute, then add coriander powder and red chilli powder. 3.Stir in tomato puree and cashewnut paste dissolved in a little water. Cook for five minutes on a high flame, stirring continuously. 4.Add one and half cups of water and bring it to a boil. Add chicken koftas and cook for ten minutes, stirring occasionally. Add garam masala powder and pomegranate syrup. Correct seasoning. Simmer for five minutes. Stir in fresh cream. 5.Serve with naan or parantha. Chef’s tip : Make cashewnut paste by soaking half-cup cashewnuts in water for half an hour. Grind it to a smooth paste. You do not need to use expensive full cashewnuts, you can use cashewnut pieces (tukda).
QUEEN VICTORIA
Age: 124
7851 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
( Murgh Ke Shami ) Ingredients
600 gms of boneless chicken ½ cup of split bengal gram (chana dal) 2 one inch pieces of ginger 10-12 cloves of garlic 2 medium sized of onions 2 tblspns of coriander leaves 2 tblspns of mint leaves 2 tspns of lemon juice 3 tblspns of oil to shallow fry ½ tspn of cumin seeds 1 tspn of coriander seeds 5-6 peppercorns 3-4 large cardamoms 1 tspn of red chilli powder 1 tspn of garam masala powder ½ tspn of mace and cardamom powder Salt to taste
Method 1.Wash the boneless chicken and drain out excess moisture. Soak chana dal for at least three hours. 2.Peel and chop the ginger and garlic finely. 3.Chop the onions, coriander leaves, mint leaves and mix them with lemon juice to make a stuffing. Divide into sixteen equal portions and keep aside. 4.Heat oil in a pan and add cumin seeds, coriander seeds, peppercorns and large cardamom, stir fry for half a minute on medium heat. Add chopped ginger, garlic and chilli powder. 5.Add boneless chicken and chana dal. Add two cups of water and bring to a boil. Reduce heat, cook covered till chana dal is completely cooked. Cook on high heat to dry out the mixture completely, stirring continuously. 6.Remove from heat and cool. Mince chicken and chana dal mixture to a smooth consistency. 7.Add garam masala powder, mace and cardamom powder and salt. 8.Mix well and check the seasoning. 9.Divide into sixteen equal portions. Flatten one in the palm of your hand and place a portion of onion stuffing in the centre. Shape into roundels and flatten slightly. Similarly shape the rest of the chicken mixture and stuffing. 10.Shallow fry till golden brown. 11.Serve hot with onion lachcha and mint chutney.
Method Cut chicken into small serving pieces, dividing breast into quarters, separating thigh from drumstick and disjointing wings. Heat margarine in a heavy saucepan and gently fry onion garlic, ginger and chilies until onion is soft and starts to turn golden. Stir frequently. Pound saffron with mortar and pestle and dissolve in a tablespoon of very hot water. Add to pan with cardamom and stir well, then add chicken. Increase heat and turn chicken pieces for 4 or 5 minutes until each piece of chicken is golden and coated with the saffron mixture. Add salt, cover and cook over moderate heat for 10 minutes or until chicken is tender. Uncover pan and continue cooking until almost all the liquid evaporates. Especially suitable for serving with parathas or rice.
Method Skin the chickens, then make slits in the flesh of the thighs. drumsticks and breast, to allow spices to penetrate. Soak saffron in boiling water for 10 minutes and put into small blender jar with garlic, ginger and lemon juice. Blend until smooth. Scrape out blender jar and mix all other ingredients except margarine with the blended mixture. Dry the chickens inside and out with kitchen paper, then rub the spice mixture all over the chickens, especially in the slits made in the flesh. Cover and leave to marinate for 2 hours at least! or preferably refrigerate overnight. Preheat oven to 900_C (400_F). Put margarine in a roasting pan and heat in the oven for a minute to melt the margarine, then spread margarine over the base of the pan. Put chickens in the roasting pan, side by side but not touching. with the breasts downwards. Spoon the melted margarine over the birds. Roast in hot oven for 20 minutes. Baste with margarine. turn birds on one side and roast for 15 minutes. Then turn on other side, baste again and continue roasting for a further 15 minutes. Turn birds breast upwards, baste well with margarine and pan juices and cook for a further 10-15 minutes. basting every 5 minutes. Serve hot with parathas or naan roti and an onion salad. Note: If oven has a rotisserie, it is ideal for cooking tandoori chicken, but it will still be necessary to baste the birds because the skin has been removed.
Method Wash and dry chicken well. Combine all other ingredients with sufficient warm water to make a paste of spreading consistence Rub this paste inside and outside the chicken. leave for 1 hour. Roast in a preheated moderate oven 170_C (350_F) for 1 1/4 hours or until chicken is done. If bird browns too much during cooking. cover with foil. Serve warm or cold with rice, bread, or a salad
