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Posts Tagged ‘Non-Vegetarian’

Tandoori Chicken Tikka

Tandoori Chicken Tikka

Ingredients:

4 chicken breasts, cut into cubes
8-10 bamboo skewers
Oil for basting

Marinade:

1 cup Plain yogurt
1 tbsp Tandoori Paste ( I used Pathak’s or you may also use Tandoori masala powder)
1/2 tbsp tomato ketchup
2 tsp ginger garlic paste
2 tsp coriander powder
1 tsp turmeric powder
2 tsp red chilli powder
1 lemon Juice
2 tsp dried fenugreek leaves (kasuri methi (optional)
Salt to taste
1 tsp oil

Method:

Soak the bamboo skewers in water for about an hour.
Prepare the marinade by mixing all the ingredients listed under “Marinade”
Marinate the chicken cubes in the marinade and refrigerate for 2-3 hours or overnight.
Preheat the oven to 400 °F. Thread the chicken cubes onto the skewers.
Place the skewers on a baking sheet, baste with oil and bake in the oven for 8-10 minutes.
Turn the skewers, baste with some leftover marinade and bake for another 8 minutes.
Broil the chicken skewers on high for another 2-3 minutes till the chicken chars a little on the edges. Baste with oil, if needed.
Serve the chicken tikka as is on the skewers or remove from the skewers. Serve with onion rings, lemon wedges and mint chutney.

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Egg Omelette

Masala Omelette

Ingredients:

2 Eggs
1 small onion, finely chopped
2-3 green chilies, chopped
1/2 tsp red chili powder (cayenne pepper)
1/2 tsp turmeric powder
Finely chopped cilantro leaves as required
Salt to taste
Oil as required

Method:

In a bowl, add onions, green chilies, red chili powder, turmeric powder, salt and mix. Keep aside for 10 minutes.
After 10 minutes, add cilantro leaves and mix again. Add eggs and whisk all the ingredients thoroughly.
Coat a small frying pan with 2 tsp oil and add the egg mixture.
Cover the pan with a lid and let the omlette cook on a medium flame for about 5 minutes.
Flip the omlette and cook for another 5 minutes or till it is crispy around the sides.
Serve hot with ketchup or bread slices.

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Mutton Biryani

Goat Biryani

Ingredients:

For Rice:

2 cups Basmati Rice
2 pieces of cinnamon
1 tsp cumin seeds
2 bay leaves
5 pepper corns
1 masala elaichi (black cardamom)
5 cloves
6 cardamoms
3 tsp Oil
Salt to taste
Hot water – 4 1/2 cup

For Marinade:

1 lb ( 1/2 kg) Goat meat cut into pieces
1 cup Yogurt (Curd)
3 tsp ginger garlic paste
1 small onion, thinly sliced and fried in little oil till golden brown
1 tsp red chili powder
1 tsp turmeric powder
1 tsp coriander powder
2 tsp mutton biryani masala (or garam masala powder)
few mint leaves, chopped
few cilantro (coriander) leaves, chopped
1 tsp salt

For Goat  Masala (Gravy):

2 large onions, thinly sliced
2 large potatoes
4 green chilies, chopped
1 tsp ginger garlic paste
1 tomato, chopped
1 tsp red chili powder
2 tsp mutton biryani masala(or garam masala powder)
1 tsp coriander powder
2 bay leaves
1 masala elaichi (black cardamom)
1/4 cup chopped coriander leaves
1/4 cup mint leaves
Salt to taste
Oil as required

For garnish:

1 small onion, thinly sliced and fried in little oil till golden brown
3 tsp ghee
few mint leaves, chopped
few cilantro (coriander) leaves, chopped

Method:

Marinate the goat pieces with the ingredients in the “Marinade section“.Keep aside for 1 hour in a refridgerator.
Peel the potatoes.Halve and cut them in large chunks.Fry the potatoes in oil till golden brown.Keep aside.
Wash the rice and soak in little water for 30 minutes.
Heat about 2 tsp oil in a pressure cooker,add the marinated meat into the pressure cooker and fry on medium heat for 2 minutes.
Add about 1/2 cup water and bring to boil.Close the lid of the pressure cooker.
Pressure cook the meat till it is almost cooked, upto 3 whistles.Turn off the heat and let it cool.
Meanwhile,drain the soaking rice and keep aside.Add whole garam masalas mentioned in the “Rice section” to 4 1/2 cups of water and bring it to a boil.
As soon as the water starts boiling,add salt,oil and the drained rice and let it cook till the rice grains are just done.
Drain the extra water if any from the rice and keep aside.
Heat oil in a pan,add cumin seeds,bay leaves,masala elaichi and saute for a minute.
Add onions and green chilies and saute till the onions turn golden brown.
Add ginger garlic paste and saute till the raw smell evaporates.
Add red chili powder,tomatoes,coriander powder,mutton biryani masala powder,salt and saute.
Open the lid of the pressure cooker and add the meat to the above sauteed mixture and mix.Add the fried potatoes.
Cover and cook for about 10-15 minutes.There should a thick gravy left when goat is finished cooking.
If necessary cook uncovered for a few minutes to reduce the gravy.
Adjust the seasoning.Add chopped cilantro and mint leaves and mix well.Remove from the heat.
Now, for the layering of the biryani,take a deep thick bottomed pan wide enough to hold the meat and the rice.
Spread some ghee on the bottom of the pan.Add half of the rice in a layer at the bottom of the dish. Sprinkle some fried onions.
Now add the whole meat mixture in one layer.Then cover it with the remaining rice completely and work gently, try not to break the rice kernels.
Top it off with the remaining ghee,fried onions,some chopped cilantro and mint leaves. (Looks like this)
Cover the pan with aluminum foil and put a tight lid over the pan, so that it is sealed thoroughly.
Keep the pan on top of a heavy tawa (flat griddle) and heat it on a medium flame for 15-20 minutes,till a nice steam forms inside.
Alternatively, preheat oven to 400º F. Place the Biryani pot in the oven for 15-20 minutes.
After 15-20 minutes, remove from heat ( or from the oven) and let it rest for another 10 minutes before serving.
Serve hot with raita.

* If using the oven, make sure the pot is oven proof.

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