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***QUEEN’s KITCHEN***

( CHICKEN YAKHNI )
Ingredients

2 lb. .............Chicken quarters 12 cloves..........Garlic 10 oz (or 2 ea.)...Onions (small-red) 6 sticks...........Cinnamon Sticks 1 T ...............Cumin Whole 1 T ...............Cloves (whole) 1 bunch ...........Cilantro ¸ oz ..............Black pepper (whole) 4 qt. .............Water


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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.

Posted on 5/30/2005 1:00:07 PM
( TANDOORI CHICKEN )
Ingredients

6 To 8 Chicken thighs, skin -off 16 oz Plain low-fat yogurt 1 tb Ground cumin 2 ts Coarse ground black pepper 1 ts Ground cinnamon 1/2 ts Ground cloves 1/2 ts Salt 2 ts Paprika


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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.

Posted on 5/30/2005 1:03:54 PM
( Murgh Tikka Haryali )
Ingredients

1 kg .. Boneless Chicken 5 tbsp .. Ginger paste 5 tbsp .. Garlic paste 2 tsp .. chilli powder 2 tbsp .. Garam Masala 3/4 cup .. thick Dahi(curd) 1/2 cup .. thick cream 1 bunch .. Coriander 1 bunch .. mint leaves 10-12 .. spinach leaves 3 tbsp .. lemon juice salt to taste Oil for Basting


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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.

Posted on 5/31/2005 12:42:20 PM
( 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


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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.

Posted on 5/31/2005 12:43:07 PM
( Lemon Chicken )
Ingredients

2 teaspoons sugar 1 clove garlic, crushed 1 teaspoon green ginger, grated 1 tablespoon honey 1/4 cup lemon juice 1 tablespoon dry sherry 2 chicken stock cubes 4 chicken fillets, cut into strips 1 tablespoon oil 1 tablespoon cornflour 1 cup water


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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.

Posted on 5/31/2005 12:44:21 PM
shuker hai shah aap ko bhi fursat mili
Posted on 6/1/2005 12:07:19 PM
( Honey-spiced chicken )
Ingredients

60 g (2 oz) butter 1/2 cup honey 1 tablespoon french mustard 2 teaspoons soy sauce 1 teaspoon salt 1 teaspoon mild curry powder 1 kg chicken pieces


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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.

Posted on 6/1/2005 12:07:53 PM
( Murgh Kaali Mirch )
Ingredients

1 .. medium Chicken 1 tsp .. fresh Ginger paste 1 tsp .. fresh Garlic paste 2 tsp .. coarsely ground black pepper corns 1 tsp .. white pepper powder 3 tbsp .. oil 1/2 cup .. water 2 tbsp .. lemon juice 3 .. green chillies-slit lenghtwise salt to taste


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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.

Posted on 6/1/2005 12:09:15 PM
( Xacuti )
Ingredients

Chicken 1 kg Onions, large2 nos Coconut, large1 nos Tamarind concentrate1/4 tsp Salt To tasteTo be roasted in one tbsp.of Oil : Red chilies 7 nos Cumin seeds1/2 tsp Garlic flakes 6 nos Poppy seeds (khus khus) 2 tsp Cloves 5 nos Coriander seeds 2 tbsp Dogorful (optional) 1/8 tsp Peppercorns1/2 tsp Turmeric1/2" piece Caraway seeds (shahjeera) 1/2 tsp Cinnamon 1" piece Cardamoms 2 nos Aniseeds1/2 tsp


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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.

Posted on 6/1/2005 12:10:15 PM
( 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


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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.

Posted on 6/2/2005 11:38:22 AM
( 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


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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.

Posted on 6/2/2005 11:41:01 AM
( 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


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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.

Posted on 6/3/2005 12:32:24 PM
( 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


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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).


Posted on 6/3/2005 12:33:11 PM
( 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


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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.

Posted on 6/3/2005 12:40:22 PM
whr r reciepies shah
Posted on 6/3/2005 2:44:32 PM
paidal aa rahi hain kya
Posted on 6/7/2005 2:32:54 PM
( KASAR MURGH, SAFFRON CHICKEN )
Ingredients

Serves 4-6 1 x 1.5 kg (3 lb.) roasting chicken 3 tablespoons margarine I large onion, finely chopped 3 closes garlic, finely chopped 11/2 teaspoons finely grated fresh ginger 3 fresh red chilies, seeded and sliced 1/4 teaspoon saffron strands 1/2 teaspoon ground cardamom 11/2 teaspoons salt


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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.

Posted on 6/7/2005 2:33:46 PM
( TANDOORI MURGH, SPICED ROAST CHICKEN )
Ingredients

Serves . 4 2 small roasting chickens, about 500 g (1 lb.) each half teaspoon saffron strands 1 tablespoon boiling water 4 cloves garlic, peeled 1 tablespoon finely chopped fresh ginger 1 tablespoon lemon juice half teaspoon chili powder 1 teaspoon paprika 1 half teaspoons curry powder 2 teaspoons salt 2 tablespoons margarine


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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.

Posted on 6/7/2005 2:34:16 PM
( CHICKEN EVEREST )
Ingredients

1 X 1.5 kg (3 lb.) roasting chicken 2 cloves garlic, crushed 2 teaspoons finely grated fresh ginger 1 half tablespoons curry powder l teaspoon paprika 2 teaspoons salt half teaspoon ground black pepper 2 tablespoons lemon juice half teaspoon ground curry leaves 2 teaspoons light soy sauce 2 tablespoons oil 2 tablespoons ground rice little warm water 2 tablespoons finely chopped spring onion 2 tablespoons chopped fresh coriander leaves


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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

Posted on 6/7/2005 2:35:16 PM
( MURGH TIKKA, SQEWERED BARBECUED CHICKEN )
Ingredients

500 g (l lb.) chicken breasts or thighs l medium onion, roughly chopped l clove garlic, sliced 2 teaspoons finely chopped fresh ginger 2 tablespoons lemon juice 1 teaspoon ground coriander half teaspoon ground cumin 1 teaspoon curry powder 1 teaspoon salt 2 tablespoons chopped fresh coriander or mint leaves


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Method
Bone the chicken and remove skin. Cut chicken meat into bitesize pieces. In container of electric blender put the onion, garlic and ginger and blend until smooth, adding the lemon juice if more liquid is required. Mix with the ground spices and salt and marinate the chicken in this mixture for at least 2 hours at room temperature, or refrigerate overnight if possible. Thread chicken on bamboo skewers and cook over glowing coals or under a preheated griller until cooked through.

Posted on 6/7/2005 2:36:07 PM
( Machi ka salan )
Ingredients

Fish, cut into slices 500 gms. Coconut grated 1 nos. Til 2 tps. Dhania 2 tsp. Mustard seeds 1 tsp. Jeera 1 tsp. Khus Khus 2 tsp. Haldi 1/2 tsp. Chili powder 2 tsp. Green Chilies slit 2 nos. Refined Oil 3-4 tbsp. Onions sliced fine 2 nos. Curry patta leaves Few Tamarind walnut sized Salt To taste


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Method
1. To make Masala grind the til, dhania, jeera, mustard, khus khus, 1 tbsp grated coconut, chili powder, haldi garlic and 1 onion to a fine paste. 2. Extract 2 cups milk from the grated coconut. 3. Extract the pulp from the tamarind soaked in 1 cup of water. 4. Heat oil and add the 1 sliced onion and fry till crisp. Put in the masala paste and fry till the oil separates. 5. Now add the fish pieces and fry a little. 6. Pour in the coconut milk and add salt to taste along with the curry patta. 7. Gently simmer till nearly done. Lastly add the tamarind water and again simmer a little. 8. Serve hot, sprinkled with chopped kothmir.

Posted on 6/8/2005 3:08:24 PM
( Fish curry )
Ingredients

Boneless fish 12 fillets Mustard seeds 1 tsp. Garlic, chopped 8 cloves Ginger, julienne 1" 1 no. Green chilies, slit lengthwise, deseeded and julienned 6 nos. Onions, grated 150 gms. Curry leaves 24 nos. Tomatoes, pureed and strained 3 nos. Turmeric powder ½ tsp. Coconut milk 2 cups Vinegar 1 tbsp. Coriander leaves 1 tbsp. Oil 2 tbsp. Salt To taste


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Method
1.Heat oil in a pan and season with mustard seeds. 2. Stir over medium heat until they begin to splutter. 3. Add garlic and ginger and stir for a minute. Add green chilies. Add onions and sauté until brown. Add turmeric powder,curry leaves and tomatoes. Fry for 2-3 minutes. 4. Add the coconut milk. Bring to a boil. 5. Add fish, salt and vinegar. Cover and simmer for a few minutes till the fish is tender. Stir only once or twice and very gently to make sure that the fillets do not break. 6. Taste and adjust the seasoning. Garnish with coriander leaves and serve with Steamed Rice.

Posted on 6/8/2005 3:13:57 PM
( Yogurt fish )
Ingredients

Fish (rahu or hilsa preferably) 500 gms. Yoghurt /curd (blended smooth) 2cups. Mustard Oil 4 tbsp. Flour a little Bay Leaf 1 nos. Cinnamon 1 nos. Cardomom 1 nos. Ginger (ground to paste) 2 pieces Onion (ground to paste) 1 nos. Red Chilly Powder 2 tsp. Turmeric Powder 1 tsp. Cummin Powder 1 tsp. Sugar 1 tsp. Salt To taste


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Method
1. Cut fish onto cubes, or as traditional cross-section. 2. Roll pieces separately in flour. 3. Heat 2 tbsp. oil. 4. Fry fish till pale golden.Drain and keep aside. 5. Add remaining oil and fry bay leaf, cardamom and cinnamon. 6. Add ginger, onion, chilli powder turmeric and cummin. 7. A little water may be added if it becomes too dry. 8. Fry for a while. 9. Add blended yoghurt/ curd. 10. Simmer on slow fire till oil comes up on top. 11. Add fish with a little water,salt and sugar. 12. Simmer till gravy is thick golden.

Posted on 6/9/2005 1:22:49 PM
( Pakistani prawns )
Ingredients

Prawns, peeled 4 cups Garlic, slices 8 cloves Chili powder 1 tsp. Water 1 cup Sugar 1 tbsp. Onions 4 nos. Tomatoes, peeled, seeded & chopped 6 nos. Bay leaves 6 nos. Olives, chopped 2 tbsps. Pepper 1 tbsp. Butter 4 tbsps. Salad oil 4 tbsps. Salt 1 dsp.


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Method
1.Chop onions and garlic and sauté in a mixture of oil and butter until golden brown. 2.Add tomatoes and cook for 10 minutes, then add cleaned prawns, salt, pepper, chili powder, sugar and ½ cup of water. 3.Cook till the prawns are pink, add the bay leaves and olives. 4.Serve hot.

Posted on 6/9/2005 1:24:54 PM
( Pakistani prawns )
Ingredients

Prawns, peeled 4 cups Garlic, slices 8 cloves Chili powder 1 tsp. Water 1 cup Sugar 1 tbsp. Onions 4 nos. Tomatoes, peeled, seeded & chopped 6 nos. Bay leaves 6 nos. Olives, chopped 2 tbsps. Pepper 1 tbsp. Butter 4 tbsps. Salad oil 4 tbsps. Salt 1 dsp.


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Method
1.Chop onions and garlic and sauté in a mixture of oil and butter until golden brown. 2.Add tomatoes and cook for 10 minutes, then add cleaned prawns, salt, pepper, chili powder, sugar and ½ cup of water. 3.Cook till the prawns are pink, add the bay leaves and olives. 4.Serve hot.

Posted on 6/9/2005 1:25:46 PM
( SWEET AND SPICY SHRIMP )
Ingredients

1/4 cup soy sauce 1/2 teaspoon sesame oil 2 teaspoons sugar 1/2 teaspoon crushed red pepper 2 teaspoons cornstarch 1 tablespoon vegetable oil 1 small onion, cut into 1-inch pieces 1/2 medium green bell pepper, cut into 1-inch pieces 1 medium carrot, thinly sliced (1/2 cup) 3/4 pound uncooked peeled deveined large shrimp, thawed if frozen Hot cooked rice, if desired


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Method
1. Stir together soy sauce, sesame oil, sugar, crushed red pepper and cornstarch until cornstarch is dissolved; set aside. 2. Heat oil in 12-inch skillet over medium-high heat. Stir-fry onion, bell pepper and carrot in oil 2 to 3 minutes or until crisp-tender. 3. Stir in soy sauce mixture and shrimp. Stir-fry 3 to 5 minutes, until shrimp are pink and firm and sauce is thickened. Serve over rice.

Posted on 6/9/2005 1:26:10 PM
( Tandoori fish )
Ingredients

Fish 800 gms. Ginger 1 cm. piece Cumin seeds 1 tsp. Chili powder ½ tsp. Amchoor 1 tsp. Turmeric powder ½ tsp. Ghee 1 tbsp. Garlic 1 tbsp. Salt to taste Dry mint leaves 1 tsp. Lime juice 1 tsp. A little curd


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Method
1. Grind together garlic, ginger, cumin seeds to a smooth paste. Add amchoor, chili powder, salt and Curd/Yogurt. 2. Clean and remove the skin of the fish and cut the fish crosswise into desired size pieces. Sprinkle with lime juice and set aside for 10 minutes. 3. Marinate the fish with the ground paste for 3 hours. 4. Remove the excess marinade, brush the wire mesh with oil and place the fish on it in the preheated tandoor/grill.Cook for 3 to 4 minutes. 5. Turn the fish over and smear with Ghee. Continue cooking for another 3 to 4 minutes until done. Brush the ungreased side with ghee and return to tandoor /grill for another minute.


Posted on 6/9/2005 1:27:47 PM
( Prawn Kofta Curry )
Ingredients

Prawns - 1 lb Turmeric powder - 1/2 tsp Onions - 3 Green pepper - 3 Chilly powder - 1/2 tsp Egg - 1 Bread crumbs - 1/2 cup Oil for frying Coconut extract - 2 cups Chopped cilantro (coriander) - 1 tbsp Chopped ginger - 2tsp Chopped garlic - 2tsp Garam masala powder - 2 tsp Tomato puree - 1/4 cup Salt to taste


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Method
Kofta: Cook shrimp with turmeric powder, mash it to thick paste with salt. Chop one onion and 2 green pepper.Mix this with shrimp and make small balls. Dip in beaten egg, roll in bread crumbs and deep fry to golden koftas, keep it aside. Curry: Chop 2 onions, 2 green pepper. Grind ginger, garlic to a paste. Heat 1 tbsp oil in a pan,add onion, green pepper, ground paste and fry for 5 minutes. Add tomato puree, garam masala, chilly powder followed by coconut extract and salt. Allow it to boil,gradually add the fried koftas in low flame and leave it till the gravy becomes thick.Garnish with chopped cilantro.

Posted on 6/11/2005 12:55:36 PM
( MACHA AMBIL ( FISH ) )
Ingredients

Fish ( Rohu / Catfish/Hilsa) 1 kg. Onion 1 no. Tomatoes 2 nos. Garlic paste 2 tbsps. Ginger paste 2 tbsps. Turmeric powder As required Red chili powder As required Chili 1 no. Lemon juice ½ no. Cumin seeds 2 tbsps. Poppy seeds 2 tbsps. Tamarind paste ¾ tbsp. Molasses ( Jaggery) 150 gms. Panch Phutana As required Sugar ½ tbsp. Garam Masala Powder As required Coriander leaves, chopped As required Mustard Oil As required Water 1 cup Salt To taste


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Method
1.Clean, cut and marinate the fish with lemon juice, salt, turmeric and chili powder for about 15-20 minutes. 2.Heat mustard oil in a pan, add the fish pieces, fry till they are just half done and remove and keep aside. 3.Soak the tamarind paste in water and boil the tomatoes and blend into a fine puree. 4.Mix the tamarind water with the tomato puree, turmeric powder, chili powder, molasses, sugar, salt, water and then add this mixture to the pan and simmer for a few minutes 5.Heat little mustard oil, add panch phutana and when it starts crackling add the tomato and tamarind mixture. 6.Grind the onion, chili, cumin seeds, poppy seeds with water to a fine paste, then add the ginger-garlic paste. 7.Heat mustard oil in another pan, add the onion paste, turmeric powder, chili powder and fry till the oil floats on top. 8.Next add the tomato mixture and let it simmer for 5-6 mins, then add the fried fish. 9.Cook till the fish is nicely done, then add the garam masala powder and garnish with coriander leaves. 10.Serve hot with rice.

Posted on 6/11/2005 12:59:08 PM
( FISH WITH CORIANDER SAUCE )
Ingredients

Fillets(boneless fish) 12 nos. Butter 25 gms. Spring onions finely chopped 4 nos. Parsley 1 sprig Dry white wine 300 ml. Coriander leaves for garnish Pepper to taste Salt to taste For the Sauce: Mustard powder 1 tbsp. Coriander leaves 1 large bunch Egg-yolk beaten 2 nos. Thick cream 5 tbsps.


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Method
1.Melt the butter in a sauce pan, add the green onions and cook gently for 5 mins, stirring occasionally until they are soft and translucent. 2.Put the fillet, in one layer on top of the lightly cooked green onions, add the sprig of parsley, then cover with dry white wine and 150 ml water. Season with salt and pepper. Cover and cook for 8 to 10 mins. 3.Remove the fillet without any liquid and carefully roll them up into a curl shape.Strain the liquid into a smaller pan and boil it rapidly until it reduces to 300 ml. 4.Put the chopped coriander leaves and the mustard powder into a blender and blend to a puree. 5.Add the puree to the reduced stock in the pan and turn the heat down to low. 6.Beat the egg yolk with the thick cream and add a little of the hot stock. Blend it well and pour the mixture into the pan. Stir constantly for 3 to 4 mins until the sauce is slightly thickened. Check the seasoning. 7.Pour the sauce over the fillet and serve garnished with coriander leaves

Posted on 6/14/2005 2:45:20 PM
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