Wednesday, April 29, 2015

Easy Beef and Bell Peppers

 Assalamualaikum Friends!! :)
 
I love Chinese and I love Beef... usually my beef recipes are very Indian which is spicy and lots of masala  but this time decided to give a change. And the change was worth it Alhumdulillaah!!
This recipe can be made with mutton or chicken too.  
 
 


INGREDIENTS FOR MARINADE:
  • Soy sauce 3 tbsp.
  • Worcestershire sauce 1 tbsp
  • Water 1/3 cup
  • Vinegar 2 tbsp.
  • Corn flour 1 tbsp.
  • Coarsely ground black pepper 1 tsp
 
OTHER INGREDIENTS:
  • Beef steak or sirloin 1/2 kg (cut diagonally into thin strips)
  • Olive oil 2 tbsp (can use regular oil)
  • Fresh ginger 2 tbsp (finely chopped)
  • Garlic cloves 4 (finely chopped)
  • Spring onions- white and green separated sliced diagonally 1/4 cup
  • Bell peppers of your choice (green. red, yellow) 2 medium size thinly sliced
 
 
METHOD TO GET STARTED:
 
  1. Marinate beef with all the ingredients under marinade. Cover and refrigerate for 1 hour.
  2. Heat 1 tbsp oil in a large saucepan and add bell peppers and white part of spring onions, ginger, garlic and saute for 3 mins, stirring occasionally. remove and keep aside.
  3. In the same saucepan add 1 tbsp oil add marinated beef with a slotted spoon reserving the marinade and saute for 2-3 mins until browned, stirring occasionally. Remove the beef in a plate and keep aside.
  4. In that same saucepan add the reserved marinade and cook for 2 mins or until thickened.
  5. Add cooked beef, saute veggies and green parts of spring onions. stir well to combine. let it simmer down for 2 more mins, then remove from heat.
  6. Serve immediately over fried rice, noodles or just plain white rice.
  7. Enjoy!! :)
 
 
 

 

Sunday, April 26, 2015

Smoked Murgh Musallam

Assalamualaikum Warahmatullahi Wabarakatuhu!!
Alhumdulillaah its Friday again!

Last weekend I served Smoked Murgh Musallam, Saffron Almonds Rice and our favorite Kaddu ka Dalcha. The chicken was marinated night before and cooked the other day. Its was rich and creamy and super delicious. Authentic recipe read stuffed whole chicken with boiled eggs and sometimes vegetable like potatoes and peas. As this was my first take on this royal dish I skipped the stuffing part. InshaAllaaah next time will nail the authentic recipe.


Murgh Musallam literally means whole chicken; it is a rich dish in which a whole chicken is marinated, stuffed with eggs, prepared with spices like saffron, cinnamon, cloves, poppy seeds, cardamom and chili, and decorated with almonds and silver leaves. It is considered a gourmet dish in the book of Moghul cuisine Dastarkhwan-e-Awadh, where it is described as lending a certain majesty to the dastarkhwan (tablecloth upon which the dishes of a meal are places). Read more about Murgh Musallam Here





INGREDIENTS:

Chicken whole skinless 1kg
Onions 3 large deep fried and crushed
Yoghurt 1 cup/200gms
Ginger-garlic paste 2 tbsp
Red chilli powder 1tsp
Turmeric powder 1tsp
Black pepper powder 1tsp
Garam Masala 1tsp
Almonds 20
Poppy seeds 1tbsp or cashew  nuts 8
Coconut powder 3tbsp
Lemon juice 2tbsp
Coriander leaves paste
Mint leaves paste
Green chilli paste
Saffron pinch full
Salt to taste
Oil/ghee 3-4 tbsp


METHOD: Clean, wash and drain the whole chicken and keep in a colander for few mins.
Mark few deep cuts on it with knife.
In a deep pan heat oil and add sliced onions till golden brown. Remove and make a paste of it.
Dry roast almonds slightly and make thick paste using grinder.
In a bowl combine yoghurt, onions paste, poppy seeds and almonds paste,ginger-garlic paste, salt, chilli powder, garam masala powder, saffron strands, lemon juice, black pepper and turmeric powder, coriander and mint leaves paste. Mix it well and keep it cover for 15 mins.
Next coat the chicken with marinade using hand so that the chicken get well coated. Marinate it for 4-5 hours or overnight for best results.
Now take a heavy bottomed pan, add 3-4tbsp oil, add chicken with the marinade, cover the lid and let it cookon a very low heat. Check and stir in between and keep the chicken turning so that it get well cook on both sides. If you see masala gets stick to the pan then sprinkle some water on sides of pan and not on chicken. It will take 40-45 min to get completely cooked.

For the smokey flavour :
Heat a charcoal, and place it in a steel bowl with a small piece of aluminium foil. Place this bowl in the pan and drop a few drops of oil on burning coal. immediately close the lid tightly and let it rest for 10 mins. later remove the bowl and discard the coal.
Garnish with boiled eggs  and chopped vegetables salad.
Serve hot with saffron rice, butter naan and raita or curry of your choice.
Enjoy!! :)


Thursday, April 23, 2015

Kashmiri Yakhni

Assalamualaikum Warahmatulaahi Wabarakatuhu!! :)

Alhumdulillaah it's Friday again and  it's weekend over my place.
As you all know I try to make our weekends to be special by cooking something special for my family. And I made this delicious Kashmiri Yakhni for the first time and served with Spicy Zeera rice and Red bean salad.

Yakhni is a Kashmiri word for mutton stock which is simple, mild thin and delicious made with spiced yogurt gravy, fragrant with dried mint. This recipe has been shared to me by my sister in Islam **TANNU** who is a kashmiri herself. The original recipe can be found Kashmir ka zaiqa by sumera. I just tweaked the recipe little to adjust the liking for my family.


INGREDIENTS:
500 grams Indian mutton ( shoulder part preferred)
750 ml full fat yogurt
1 onion finely sliced
8 garlic cloves peeled
2 black cardamom
1 cinnamon stick
4 cloves
4 green cardamom
5 black pepper corns
2 bay leaves
4 tbsp dry mint leaves
3 tbsp ghee or  (mustard oil/veg oil can be used)
Salt to taste


METHOD:
Wash mutton well and drain.
Heat 1tsp oil in pressure cooker and add garam masala(whole spices) let it sputter for a min then add mutton with 2 glass of water, salt and all garlic cloves, close the lid and keep it on medium flame upto 4 whistles, switch off and let it cool down.
Now in a big cooking vessel preferably aluminium if not then non stick is also fine, heat ghee and fry onion till brown. Remove, make paste and keep aside.
switch off the flame and let the vessel cool down. In the same vessel pour the yogurt and stir with spatula or beater until its smooth with no lumps. Do this before switching on the flame and keep yourself completely free from any disturbance as its the crucial part. Use an spatula which you are good at handling now keep the cooking vessel in which yogurt is ready on stove and switch on flame in low heat. You have to keep stirring the yogurt in clockwise direction without taking your hand for a second until the yogurt doesn't become in buttermilk consistency and you see its bubbling. This stage is very important otherwise the yogurt will cuddle and it will spoil the whole dish. So do this with concentration. Once You see it boiling add cooked mutton, onion paste and dry mint leaves, give a stir again and let it simmer down till you get rich gravy. Adjust the seasoning. Enjoy this hot with steaming jeera rice and bowl of salad. :)

NOTE:
This dish needs little concentration and patience but who doesn't wants to work little for an amazing dish and use full fat yogurt to achieve the right thickness.


Always add a bowl of salad to your meals for healthy living. I made simple Red bean salad with salt, pepper, lemon and olive oil seasoning.


Wednesday, April 22, 2015

Chocolate Banana Muffins

Assalamualaikum Dear Friends!! :)

 Banana a favorite fruit of almost everyone, but once they get over ripe nobody care to even touch. Even I used to throw away all the over-ripe bananas. But now Alhumdulillaah no more ignorance towards this nutritious fruit. Whenever I see them changing color I stuff them in my freezer. And what a wonderful way to use them, make a banana bread with loads of walnuts or make healthy muffins. Chocolate team well with banana in these lovely muffins that are made even more delicious with the addition of vanilla.





INGREDIENTS:
All purpose flour 1cup
Sugar 1/3 cup
Cocoa powder 1/3 cup
Baking soda 1 tsp
Baking powder 1 tsp
Salt 1/4 tsp
Egg 1
Banana mashed 3/4 cup
Plain yoghurt 1/3 cup
Butter melted 4 tbsp.
Vanilla essence 1 tsp
Chocolate chips 1/4 cup (optional)



METHOD:
Preheat oven to 375 degrees. Line a standard size muffin tin with 12 cups.
2. In a medium sized bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt. Set aside.
3. In the bowl of a stand mixer, combine the banana puree, yogurt (or sour cream), egg, and vanilla. Beat on low until combined. Add the melted/cooled butter, mix on low for 10 seconds.
4. With mixing speed on low, slowly incorporate the dry ingredients into the wet mixture. Do not over mix. Remove bowl from stand and fold in chocolate chips (if desired).
5. Using a cookie scoop, fill each muffin tin ¾ of the way full. Place in oven and bake for 18-24 minutes, or until a toothpick inserted into the center comes out clean.
6. Remove from oven and allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.



Linking my Chocolate Banana muffins to the event Bake Fest # 42 lovely event hosting by Mayuri's Jikoni

Sunday, April 19, 2015

Street Food Style-Chicken Noodles

Assalamualaikum Friends!! :)

Hmm today's post might have raised your one eyebrow after reading the name of the recipe... :P
Yes its "chicken noodles made in street food style. Keeping hygiene in corner of mind I love to enjoy street food. Whether its pani puri, chaat or ganney(sugarcane) ka juice to name a few. As I miss my home place food soo much, I try to make such things at home to beat my cravings. So today I'll share chicken noodles recipe which my family loves to enjoy.


INGREDIENTS FOR NODDLES:
Noodles of your choice 250gms (i used egg noodles)
Eggs 5 beaten with salt and pepper
Carrots thinly sliced 1 cup
French beans finely sliced 1 cup
Capsicum thinly sliced 1 cup
Cabbage thinly sliced 1 cup
Spring onions finely chopped 1/2 cup
Soya sauce 4-5tbsp
Hot sauce 1 tbsp (optional)
Red chili powder 1 tsp
Black pepper powder 2 tsp
Vinegar 2 tbsp
Salt to taste

INGREDIENTS FOR CHICKEN:
Boneless chicken 1 cup (make very small pieces)
Turmeric powder 1/2tsp
Red chili powder 1tsp
Ginger-garlic paste 1 tsp
Corn flour 2 tbsp
Egg 1
Salt to taste
Red food color a pinch (optional)


Method for chicken:
Marinate chicken with all the ingredients for 1hour. Heat oil in deep saucepan and deep fry chicken pieces in two-three batches. Remove and keep aside.



METHOD TO STIR FRY NODDLES:
Boil noodles as per package instructions adding little salt and oil.
When it is about 85-90% cooked, drain the noodles and toss it lightly with cold water. Drain it completely and set aside until ready to use
We will make these noddles in batches so that everything gets well incorporated.
Take a heavy bottomed iron wok/pan or deep non-stick pan. Heat 2 tbsp oil, first add half beaten eggs. stir to scramble a little, next add half vegetables, half fried chicken and on medium to high heat keep stir frying for 1 minute. Add boiled noodles, salt, black pepper, soya sauce, hot sauce, red chili powder and vinegar. on high flame keep stirring for a minute till everything get well mixed. Check the seasoning and remove in a hot pot. Continue with other half eggs, vegetables, chicken and noodles in this same way. Be attentive while stir frying since it should be done on high flame.
Serve hot!!! :)
 
Cautious note: Don't use WhatsApp or Facebook while cooking. :P :P
 
 
 

Saturday, April 18, 2015

Spicy Zeera/Cumin Rice

Spicy Zeera/Cumin Rice

My favorite way of making dhaba style Zeera rice. It's easy, simple, spicy and delicious!! Goes well with many dhaba style non-veg curries and dal fry.



INGREDIENTS:
Rice Cooked 2 cups
Oil 3-4 tbsp
Zeera/cumin 1 tbsp
Green chilies 4-5slit
Curry leaves 2-3 sprigs
Black pepper powder 1/2 tsp
Ginger-garlic paste 1 tbsp



METHOD:
Heat oil in a wide bottomed non-stick pan.
Add zeera, curry leaves, green chilies and let it splutter for 30 seconds.(do not burn the cumin)
Add ginger-garlic paste and stir fry for a min.
Add rice and pepper and little salt to taste.
Stir fry on medium-high heat for a minute and simmer down on low flame for 5 mins.
Serve hot with Kashmiri Yakhni



Wednesday, April 15, 2015

Tamatar ki Chutney

Tamatar ki Chutney....
 
Assalamualaikum Warahmatullah!! :)
Today I have very simple staple and all time favorite recipe of "Tamate ki Chutney"
Every home has their own style of making this regular chutney, and I like mine to be tangy and spicy. Goes well with hot khichdi or plain white rice. We also add dry kabab or just an egg to give it a variation. Best made with desi tomatoes since it has its own rich sourness.
 

INGREDIENTS:
Red Tomatoes 1/2 kg chopped roughly
Ginger paste 1 tsp
Garlic cloves 5-6
Red chili powder 2 tsps full
Turmeric powder 3/4 tsp
Coriander powder 1 tsp (roasted)
Cumin powder 3/4 tsp (roasted)
Garlic cloves 4 sliced (for tempering)
Curry leaves 10+10
Green chilies 2-3 small
Cumin 1 tsp
Mustard seeds 1/2 tsp
Fenugreek seeds a pinch
Dry red chilies 5
Salt to taste
Oil 1+2 tbsps.


METHOD:
Heat 1tbsp oil in a saucepan. Add chopped tomatoes, cloves of garlic, 10 curry leaves and salt. cover and let tomatoes get cooked till very mushy.
Keep bhunoing (stirring) every now and then. When you see that tomatoes are well cooked then add red chili powder, turmeric powder, ginger paste, coriander powder, cumin powder, green chilies and cook for another 5 mins on low heat
Now for tempering/baghaar..
Heat 2 tbsp oil in small pan, add cumin, mustard seeds, 10 curry leaves, dry red chili and sliced cloves. let it sizzle for 1 min till it change its color but doesn't burn.
Pour this baghaar on tomato chutney, close the lid and let it sit for 10mins before serving.
Enjoy!! :)

 

Monday, April 13, 2015

Leftover-Makeover-Rice

Assalamualaikum Friends... :)

Hope you guys are doing great!! Today its very simple makeover recipe of leftover rice. At my mom's place we used to call this as "Baghara'hua Chawal" which we used to love soo much. Usually this is made when there is lot of leftover rice and you are in no mood to make curry. Best enjoy with pickle or any leftover curry.




INGREDIENTS:
Leftover  cooked rice 2 cups
Onion 1 medium sliced
Tomato 1 large chopped
Capsicum 1 medium chopped (optional)
French Beans 10 chopped (optional)
Ginger-garlic paste 1-2 tsp
Red chili powder 1 tsp
Turmeric Powder 1/2 tsp
Green chilies 2-3
Coriander leaves 2 tbsp. chopped
Salt very little to taste
Egg beaten 1 (optional)
Oil 2 tbsp.
Water 1/4 cup


 METHOD:
Take a wide pan and heat oil.
Add sliced onions and fry till they start changing its color.
Add all chopped vegetables and stir fry for a min or till tomatoes get mushy.
Add ginger-garlic paste, red chili powder, turmeric powder and saute for few seconds. Now add beaten egg if using and let it cook without stirring for 2 mins.  Add water give a nice stir and now add cooked rice and mix well. Sprinkle some salt, add green chilies and chopped coriander leaves. Close the lid of pan and simmer down for 5 mins.
Serve hot with favorite pickle, salad and any leftover curry.



Friday, April 10, 2015

Theeka(spicy) Masala Gosht

Assalamualaikum Warahmatullaah!! :)
 
Yumm!!! Here is another spicy recipe to relish. My family loves spicy food and they want it every now and then. I try to make different variations of fried gosht recipes and this is one of them which can be made very often. 
 

INGREDIENTS:
Beef boneless 1/2 kg
Ginger-garlic paste 1 tbsp full
Shallots sliced 1/2 cup
Kashmiri red chili powder 2 tsp
Coriander powder 2 tsp
Turmeric powder 1tsp
Onions sliced 1 big
Curry leaves 3-4 sprigs
Garam masala powder 1/2 tsp
Black pepper powder 1/2 tsp
Salt to taste
Oil 3-4 tbsp
Lemon juice 1 tsp


METHOD:
Marinate meat with salt, ginger-garlic paste, shallots, chili powder, turmeric powder and coriander powder for 1 hour.
Cover and cook the marinated beef adding sufficient quantity of water, until tender. (you can use pressure cooker if desired)
Uncover and coom until all the water is dried.
In a heavy bottomed pan heat oil, add sliced onions and curry leaves.
Saute until it turns golden brown and add cooked beef, add lemon juice, garam masala and black pepper powder. Mix well and stir fry on a medium heat until it turns dark and dry. Garnish with sliced green chilies and few curry leaves.
Serve hot with zeera rice and bowl full of salad.





Wednesday, April 8, 2015

Lahmacun-Turkish Pizza

Assalamualaikum Dear Friends... :)

Turkish pizza or Lahmacun is a round, thin piece of dough topped with minced meat (most commonly beef or lamb) and minced vegetables and herbs including onions, tomatoes and parsley and then baked. Turkish Pizza, Lahmajun and Lahmajoon) is very famous in Armenia and Turkey. Like any other pizza-like recipe, it is certainly nice to have a brick oven to bake Lahmacun, but I can assure you, it is absolutely doable in a simple oven. Do not get upset if something doesn’t go the way you wanted. You can always alter the recipe, according to your own need and taste.


Recipe is adapted from here : Turkish Pizza

INGREDIENTS FOR DOUGH:
All purpose flour 2cups
Instant dry yeast 1-1/2 tsp
Light brown sugar 1 tsp
Salt 1/2 tsp
Egg 1 large
Milk 1/2 cup (you can use water too)
1/4 cup Olive oil + extra for brushing

INGEDIENTS FOR TOPPING:
Fine mince of lamb/beef/chicken
Small onion diced 1
3-4 tomatoes
Tomato paste 2 tbsp
Chopped parsley 3 tbsp
Chopped mint 2 tbsp
Sumac powder 1/2 tbsp (optional)
Chili flakes 1 tsp
Paprika 1 tsp
Cumin powder 1/2 tsp
Cinnamon powder 1/4 tsp
Cloves of garlic 2-3


To make the lahmacun:  Microwave the milk on high for 30 seconds to warm up.  With hands or a stand-mixer, mix bread flour, instant dry yeast, light brown sugar and salt in a bowl.  Add large egg, warm milk and extra virgin olive oil (if mixing with hand, make a well in the center of the flour), then knead for 5~6  min until the dough is elastic and smooth.  The dough should be very soft and pliable, but not very sticky.  Cover the bowl with plastic wrap and let proof at a warm place for 2 hours, until the dough has doubled.
Gently scrape the dough onto a lightly floured surface, and divide into 4 equal portions.  Shape into balls then cover with plastic wrap, and let rest for 30 min.
Meanwhile, preheat the oven on 500ºF/250ºC, with a pizza-stone or inverted cast-iron skillet inside.  Then make the topping:  Cut tomatoes in half then squeeze out any excess juice and seeds.  In a food-processor, add everything under “the topping” except for the ground lamb.  Pulse and run until the mixture turns pesto-like.  Then add the ground lamb (or beef), and run until the mixture is paste-like.  The mixture will feel watery.  Set aside.  Then make the sumac salad:  Mix thinly sliced shallots, parsley, mint and ground sumac until even.  Set aside.
To bake the lahmacun:  Lightly flour 1 portion of the dough, then roll into a very thin disk.  Transfer onto a piece of parchment paper, then brush the edges with olive oil.  With your hands, distribute the topping evenly over the dough, press it gently into the dough without tearing it.  Slide the parchment with the lamacun on top, over the preheated pizza-stone or inverted skillet.  Bake for 5 ~6 min until golden browned on the edges.  Repeat with the rest of the lamacun.


Serve with sumac salad on top, a good squeeze of lemon juice and extra chili flakes. Slice it or roll it up and enjoy with cold laban.


Monday, April 6, 2015

Spicy Fish Fry

Assalamualaikum Warahmatullaah!! :)

Another day, another post, another recipe... and today its my favorite *SPICY FISH FRY*
I bought this fish at "Farmers market in Bahrain" but I don't remember the name lol :p yes my driver helped me in choosing these fish. Here you get different kind of fishes which I am not aware of the taste and that's the reason I don't buy often. but this was fresh and tasted soo yumm just like I used to have back home in Hyderabad. My father-in-law used to get specially for me as it was my favorite.


Ingredients:
Fish 2kgs (of your choice)
Ginger-garlic paste 2tbsp
Red Chili powder 2-3 tsp
Turmeric powder 1 tsp
Coriander Powder 1 tsp
Cumin powder 1 tsp
Green chilies crushed 2-3
Carom seeds powder 1/4 tsp
Curry leaves crushed 10
Lemon juice 2tbsp
Salt to taste
Oil for shallow frying


METHOD:

Wash  and clean and dry the fish pieces well.
Marinate it mentioned in the list except oil for 4-5 hours or overnight for best results.
Shallow fry crisp brown outside and juicy inside for about 10 mins on medium to low heat.
Enjoy with Tamate ka Chaar and White Rice which I will share soon Insha'Allaah!! :)



Thursday, April 2, 2015

Kabsa- My Mom's Way!!

Assalamualaikum Warahmatullahi Wabarakatuhu!! :)

Alhumdulillaah its Friday again ie., weekend over my place. From last two weeks its been daily weekend since my kids are having mini vacation. Very soon they will be joining another new academic year In'sha'Allaah!!
Today I will be sharing my mom's yummy recipe of *Kabsa- no authentic way*
Yes its not the authentic recipe of Arabian kabsa, but my mom's hyderabadi version. In my family we enjoy every now and then and a total hit in small Dawats! :))
 
 

 INGREDIENTS:
  1. Rice 4cups/ 1kg
  2. Chicken 1kg (cut into 10-12pieces)
  3. Tomatoes 2 large sliced 
  4. Tomato Puree 3/4cup
  5. Onion medium 1 sliced thinly
  6. Ginger-Garlic paste 2tbsp
  7. Turmeric powder 1tsp
  8. Red Chilli powder 1-2tbsp
  9. Garam masala 1tsp
  10. Black pepper corn 1/2tsp 
  11. Oil 1/3 cup
  12. Mint leaves chopped 1/2 bunch 
  13. Green chilies 5-6 
  14. Cloves 5-6
  15. Cardamom 4-5
  16. Cinnamon stick 1
  17. Salt to taste
 

I Used Organic Tomatoes which I got from "farmers market here in Bahrain" and this is my very first Photography picture which I Love to the fullest. Though I don't own a DSLR right now, but my little camera worked soo wonderfully with this tomatoes.... Alhumdulillaah!! :)


Method :
Wash rice and keep soaked for 1/2hour.
In a large pan heat oil, add onions and fry to light golden brown.
Add ginger garlic paste, sauté 
Then add chicken, turmeric pdr, red chilli pdr, salt, tomato paste/puree, garam masala pdr, whole black pepper add little water and cook until chicken is almost done. 
(u can adjust the gravy by adding more tomato paste...) 
Now add sliced tomatoes and mint leaves, cover cook chicken for more 5mins on low heat!
In another large cooking pot pour water along with cloves, cardamom cinnamon and salt to taste. Let it come to a boil, add drained rice and let the rice cook until it is half done. Drain the rice.
Now assemble chicken and rice, in large heavy-bottomed pan, put a little oil at the bottom and spread a layer of rice.
Then spread half the chicken mixture evenly, sprinkle little garam masala powder and slit green chiliies.
Repeat the layer with the final layer being the rice.
Finally, on top sprinkle little garam masala and mint leaves.
Now cover the vessel properly with an aluminium foil and place a heavy weight over the lid.
Place the pot on the iron tawa...and cook on low heat for 20-30 mins.
The tawa will help not to get burn at bottom!
Turn off the heat and Let the Kabsa rest for 15mins.
Serve hot!!



Bihari Chicken

Assalamualaikum Friends!! :)

Bihari Chicken...
Recipe belongs to my very lovely Devraani, cum friend cum soul mate "ASIYA SHARIEF" who is a brilliant cook herself and an awesome party host too.
This recipe was shared by her sometimes back on facebook which was an instant  hit with everyone. There were many feedbacks given not only by page members but many family members too. As I had a party at my house, finally decided to nail this recipe and I was flooded with many compliments and recipe demand.... Alhumdulilaah!! ^_^
So without wasting any time lets get started with this awesome recipe!! :))



INGREDIENTS:

Chicken 1 kg
Yogurt 1/2 kg
Crushed whole red chillies 5 to 6
Chat masala 2 tsp 
Ginger garlic paste 3 tsp
Salt as taste
Cumin powder 1-1/2 tbsp
Black pepper powder 2 tsp
Lemon juice 1-1/2 tbsp 
Oil 3 tbsp
Julienne ginger 2 tsp (for garnishing)
Coriander leaves chopped 2 tsp (for garnishing)
Green chillies 1 to 2(for garnishing)






METHOD:

Wash chicken and  drain keep aside.
Marinate chicken with yogurt,crushed whole dry red chillies,ginger garlic paste,cumin powder,chat masala,black pepper powder,lemon juice,salt.marinate for 2-3 hours.
Put oil in a pan then add chicken ..cook it on moderate flame till the chicken tenders and then cook it on high flame till the yogurt water dries and you get desired gravy.
Heat a charcoal on stove till ignited. put the charcoal(koila)on a piece of bread or roti for smoke on cooked chicken .Add 2 drops of oil on the charcoal n cover the pan tightly with a lid so the smoke doesnt escapes for 5 mins.
Then garnish with green chillies ,julienne ginger n coriander
Serve hot roti or rice...



Total Pageviews