Chicken 65

                                           Chicken 65

 

                                          

 Ingredients:

Update

·    1 -2 cup oil, for deep frying   

   4 chicken breasts, cut into strips

MARINADE FOR CHICKEN

·    1 teaspoon salt

·    1 teaspoon red chili powder

·    1/2 teaspoon turmeric

·    1 teaspoon ginger paste

·    1 teaspoon garlic paste

·    1/2 teaspoon ground black pepper

 

BATTER FOR CHICKEN

·    1 egg, beaten

·    3 tablespoons corn flour

 

YOGURT MIX

·     2 cups yogurt, beaten

·    1 teaspoon salt

·    1 teaspoon red Chile, powder

·    1/2 teaspoon turmeric

·    1 teaspoon ginger paste

·    1 teaspoon garlic paste

 

FOR TEMPERING

·    3 tsp oil

·    5 -6 green chilies

·    15 curry leaves

·    1 Onion cut in lengthwise

Directions:

1.      Mix the chicken in the marinade & leave for 1 hr, if you don’t have the time then go ahead to the next step.

2.      Put in the egg & corn flour & mix to coat well & make the marinade to stick to the chicken pieces.

3.      Heat oil for frying, & fry the chicken pieces till light golden brown.

4.      Make yogurt mix & put in a bowl nearby while frying.

5.     As you take out the chicken pieces just dip them directly into the yogurt mix.

6.     When done with the chicken, take another pan & heat the oil for tempering.

7.      Add the green chilies (you can slit them in the middle if you want an even spicier curry) & curry leaves, cover immediately with a lid because the oil will splutter a lot.

8.     Fry till charred, or blackened, be careful at this stage n lower the heat before opening the lid.

9.     Take this pan away from the heat and add the chicken n yogurt mix.

 Put it back on the heat, lower the heat n cook till the liquid from the yogurt dries up, & a dry curry is left.

Meat Yakhni

                                                                Meat Yakhni

                                               

                                               

                    

Ingredients

• 1lb Lamb meat or goat meat
• 1 1/2 yogurt/ Dahi
•  ½ tsp ginger shonth/ powder
• 1 ½ tsp of fennel /badiyan  powder
• 2 cloves /roung / laung
• 2 stick cinnamon/ dalchin/  or ½ tsp of cinnamon powder
• tsp of cumin powder/ zeera
• 2 green crushed cardmom /elaichi
• 1 big crushed Black cardmom / Badi elaichi
• pinch of asafetida heeng if powder or ½ a tsp. if liquid
• Salt to taste
• 1tbsp of oil
• 1 cup of thick yogurt

Method:

• Take 1½ cup of water in a Pot/ Patila. Turn heat on medium flame.
  
• Add meat, 1 tsp zeera, 1 green elaichi, 1big black crushed elaichi, cinnamon, pinch of heeng and salt.
• Boil meat with spices in a Pot, cover with lid
• Cook about ½ an hour till meat gets tender.
• Beat yogurt well with shonth and badiyan.
• Add mixture of yogurt to meat
• Boil meat with yogurt for 10 to 15 minutes on a medium heat.
• Warm oil in a pan and pour over Yakhani.
• Crush green elaichi and zeera to Yakhani
• Cover it with lid till ready to serve.

Serve with white boiled rice.

Doon- Mooj Chatni

                                                               

                                                       Doon- Mooj Chatni  

                                                       (Walnut-Radish Raita)

                                                                                   Kashmiri Dish 

                                                                               

                                                                              

 

Ingredients:

1)      1 Long Radish (Mooli) along with Greens.

2)      5 Akhroth (walnuts) Approx. ½ a cup

3)      2 green chilies

4)      1 ½ cup thick Yogurt

5)      1/2 tsp black pepper powder

6)      ½ cup mint leaves

7)      Salt to taste.

Method:

In a mixer, grind together Radish greens, Radish, green chilies, Mint & walnuts.  Add Yogurt, salt & Black Pepper Powder. Chatni or Raita is ready.

 

Indo-Chinese Eggplant

                                                 Indo-Chinese Eggplant

                                         (Fusion)

                                   

Ingredients

• 4 long Chinese eggplants, cubed or cut in round shape
• 3 tablespoons soy sauce
• 2 tablespoon red wine vinegar
• 2 tablespoon white sugar
• 2 green chili pepper, chopped
• 1 ½ teaspoon paprika
• Salt optional.
• 2 tablespoons vegetable oil
• 1 ½ teaspoon Cumin powder
• Pinch Heeng (asafetida)

Directions

1.                        Place the eggplant cubes or circles into a large bowl, and sprinkle with       salt. Fill with enough water to cover, and let stand for 30 minutes. Rinse  well, and drain on paper towels.

2.                        In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chili pepper, paprika & Cumin powder. Set the sauce aside.

3.                        Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the eggplant until it is tender and begins to brown, 5 to 10 minutes.

4.                         Pour in the sauce, and cook and stir until the sauce is thick and the eggplant is evenly coated. Serve immediately.

 

Tip:

You can Broil eggplants in a oven instead of frying.

Palak Tamater Nadur

                                                          Palak Tamater Nadur

                                                          Kashmiri  Recipe

                                                        

Ingredients:

2 packs of frozen Spinach
16 oz. Lotus root frozen (Should be available in local Indian stores)

1 can 8 oz. of Tomato puree
1 tsp Red chili powder
1/4 tsp Asafoetida water or pinch of Heeng
1/2 tsp Vaer  Masala Tikki (Kashmiri)
1 tsp Dry ginger powder
2  tbsp Oil.
Salt to taste

Method:

Take a pan, put it on the heat. Put oil in it. Put frozen Spinach and cover the pan. Let it cook till it loosens.

Put Tomato puree in it, stir well.
Put  salt and asafetida in Spinach and let it cook.
Put dry ginger powder, and Mirchi. ( if you don’t want to use Mirch then use Paprika.)

Wash frozen Nadur under running cold water and Put frozen Nadur (Lotas Root) in Spinach.
Add 1 cup of water, cover with a lid on keep on low heat until water almost dries.
Sprinkle the Vaer masala  at the end when Spinach is done and remove from heat
Serve with rice.

                                                                       Bok-Choy
                                                                  

                                                                 





Ingredients 

* 1 tablespoon olive oil 
* 2 cloves garlic, minced
* 1 tablespoon minced fresh ginger
* 8 cups chopped fresh bok-choy or whole Bok-Choy 
* 2 tablespoons reduced-sodium soy sauce
* Salt and ground black pepper 

Directions 

Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce & cook 3 to 5 minutes until greens are wilted and stalks are crisp-tender.
Season, to taste, with salt and black pepper. 

Goshtaba

                                                                      Goshtaba
                                                              

                                                               



Ingredients:

Ground Goat or Lamb Meat---1 lb
Butter or Gee---- 1 tbs
Green cardamom powder ---1 tsp
Meat stock or water --- 4 cups.
Yogurt ---- 3 cups.

Milk -----1 cup
Cloves --- 6-8.
Green cardamom--4-6
Black cardamom---2.
Fennel (saunf) powder --- 3 tsp
Dry ginger powder (saunth) ---- 2 tsp
Brown onion paste----  3 tbsp.
Garlic paste 1 and ½ tsp.
Ghee 2 tbsp.
Salt to taste.


Method

Mince ground Meat at home again.

Add cardamom powder and salt and continue to mince.

Add Gee or butter and mince.

Shape the mincemeat into round shape koftas. Heat meat stock or water in a pan.

Add koftas and cook for sometime.

Heat another pan on a stove.

Add milk in Yogurt and beat it. Then put beaten yogurt, cloves, green cardamoms and black cardamoms in a heated Pan.

Cook for 5 minutes on a medium heat.

Make paste of fennel powder and dry ginger powder and add to the yogurt mixture and cook.

Add brown onion paste and garlic paste diluted in a little water in yogurt mixture.

Add salt and ghee and continue to cook.

Drain the koftas from the stock and add to the gravy.

Simmer for a while.

Add crushed, dried mint & garam Masala and mix well.
Serve hot with Rice.