INGREDIENTS
2 cups chickpeas
1 level teaspoon bicarbonate of soda
14 cup daal masoor
14 cup oil
1 medium onion finely chopped
1 teaspoon ginger fresh, peeled & chopped
1 teaspoon chilli powder
14 teaspoon turmeric powder (haldi )
1 teaspoon coriander powder
1 teaspoon salt
1 teaspoon garam masala
2 tablespoons coriander leaves , chopped
1 teaspoon green chili, finely chopped
PREPARATION
1. Wash the chick peas thoroughly to remove dirt. Then put the chickpeas and bicarbonate of soda in a large bowl and soak in plenty of water for several hours or overnight.
2. Place chickpeas along with soaking water in a heavybased saucepan; add more water, if most of the water is absorbed by the chickpeas. Bring the chickpeas to boil, cover and simmer on low heat for about 4045 minutes or until the chickpeas are 34 cooked.
3. Add lentil, stir, bring to boil, cover and simmer until the chickpeas are tender but still retain their shape. This process can be speeded up in a pressure cooker. Use half the quantity of water. (Follow the manufacturer's instructions for timing.)
4. Heat the oil in a large saucepan. Add the finely chopped onions and ginger. Stirring frequently, fry the mixture for 58 minutes until well browned. Add the chili powder, turmeric, ground coriander, salt and 34 tablespoons water. Stir fry for another few minutes.
5. Pour the cooked chick peas and liquid into the onion mixture. Stir well to mix all the ingredients and cover with a lid. Reduce the heat and simmer for 58 minutes or until the chick peas have absorbed the sauce.
6. Transfer the chick peas to a serving dish, sprinkle with the garam masala and the finely chopped fresh coriander leaves. Serve hot with chapati or nan.
Thursday, February 19, 2009
tandoori chicken pizza (by chef zakir)
1st of all pre heat the oven 200c. stage 1 dough: 1/2 cup hot water+ 1 t.s baking powder+ 1 tb.s yeast. mix them. 4 cup maida +salt + butter 3tb.s + 1 egg in a seperate pot. mix them well. add yeast mixture in to it. and knead with water.
step 2 (tandoori chicken: topping): heat the oil in the pan. add 1tb.s ginger garlic paste+ chopped chicken+ salt+ haldi+ red chilli+ garam masala+ zeera powder+ yogart. ab is ko achi terah bhoon lein.
step.3 tomato puree: tomatoes ko 7-8 mins boil ker lein . pir us ki skin utar dein. or grind ker lein. pizza sauce: pan main 1tb.s oil lein add ginger garlic paste and fry little. than add tomato puree+ rosemary+ oregano+ salt and tomato puree. cook it well . add black pepper and white pepper in it and cook till it done.
step.4 pizza dough............ pizza sauce...........chicken tandoori..................chopped capsicum+onion+ tomatos ................ black olives................. mozrella cheese.
step 2 (tandoori chicken: topping): heat the oil in the pan. add 1tb.s ginger garlic paste+ chopped chicken+ salt+ haldi+ red chilli+ garam masala+ zeera powder+ yogart. ab is ko achi terah bhoon lein.
step.3 tomato puree: tomatoes ko 7-8 mins boil ker lein . pir us ki skin utar dein. or grind ker lein. pizza sauce: pan main 1tb.s oil lein add ginger garlic paste and fry little. than add tomato puree+ rosemary+ oregano+ salt and tomato puree. cook it well . add black pepper and white pepper in it and cook till it done.
step.4 pizza dough............ pizza sauce...........chicken tandoori..................chopped capsicum+onion+ tomatos ................ black olives................. mozrella cheese.
Friday, January 30, 2009
Chicken Biryani
This is a delicious Pakistani/Indian rice dish which is often reserved for very special occasions such as weddings, parties, or holidays such as Ramadan. It has a lengthy preparation, but the work is definitely worth it. For biryani, always use long grain rice. Basmati rice with its thin, fine grains is the ideal variety to use. Ghee is butter that has been slowly melted so that the milk solids and golden liquid have been separated and can be used in place of vegetable oil to yield a more authentic taste."
INGREDIENTS (Nutrition)
4 tablespoons vegetable oil
4 small potatoes, peeled and halved
2 large onions, finely chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon salt
2 medium tomatoes, peeled and chopped
2 tablespoons plain yogurt
2 tablespoons chopped fresh mint leaves
1/2 teaspoon ground cardamom
1 (2 inch) piece cinnamon stick
3 pounds boneless, skinless chicken pieces cut into chunks
2 1/2 tablespoons vegetable oil
1 large onion, diced
1 pinch powdered saffron
5 pods cardamom
3 whole cloves
1 (1 inch) piece cinnamon stick
1/2 teaspoon ground ginger
1 pound basmati rice
4 cups chicken stock
1 1/2 teaspoons salt
DIRECTIONS
In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
Wash rice well and drain in colander for at least 30 minutes.
In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.
INGREDIENTS (Nutrition)
4 tablespoons vegetable oil
4 small potatoes, peeled and halved
2 large onions, finely chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon salt
2 medium tomatoes, peeled and chopped
2 tablespoons plain yogurt
2 tablespoons chopped fresh mint leaves
1/2 teaspoon ground cardamom
1 (2 inch) piece cinnamon stick
3 pounds boneless, skinless chicken pieces cut into chunks
2 1/2 tablespoons vegetable oil
1 large onion, diced
1 pinch powdered saffron
5 pods cardamom
3 whole cloves
1 (1 inch) piece cinnamon stick
1/2 teaspoon ground ginger
1 pound basmati rice
4 cups chicken stock
1 1/2 teaspoons salt
DIRECTIONS
In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
Wash rice well and drain in colander for at least 30 minutes.
In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.
Crispy Okra Salad
Kararee Bhindi
Ingredients
1/2 small red onion, thinly sliced (about 1/2 cup)
1 medium or 2 small tomatoes, quartered, seeded, and roughly diced
1/4 cup fresh cilantro, coarsely chopped
About 8 cups canola oil for frying
1 pound fresh okra, trimmed and cut lengthwise into thin strips
4 1/2 teaspoons fresh lemon juice (about 1/2 lemon)
1/2 teaspoon salt
1 1/2 teaspoons chaat masala*
Preparation
In small mixing bowl, stir together onion, tomato, and cilantro. Refrigerate until ready to use.
In wide, 4-inch-deep heavy pot over moderate heat, heat 1 1/2 to 2 inches oil until deep-fat thermometer registers 350°F. Fry okra in batches (returning oil to 350°F between batches) until golden brown, about 5 to 7 minutes. Transfer fried okra to paper towels to drain.
In large mixing bowl, combine okra, onion-tomato mixture, lemon juice, salt, and chaat masala. Toss gently and serve immediately.
Ingredients
1/2 small red onion, thinly sliced (about 1/2 cup)
1 medium or 2 small tomatoes, quartered, seeded, and roughly diced
1/4 cup fresh cilantro, coarsely chopped
About 8 cups canola oil for frying
1 pound fresh okra, trimmed and cut lengthwise into thin strips
4 1/2 teaspoons fresh lemon juice (about 1/2 lemon)
1/2 teaspoon salt
1 1/2 teaspoons chaat masala*
Preparation
In small mixing bowl, stir together onion, tomato, and cilantro. Refrigerate until ready to use.
In wide, 4-inch-deep heavy pot over moderate heat, heat 1 1/2 to 2 inches oil until deep-fat thermometer registers 350°F. Fry okra in batches (returning oil to 350°F between batches) until golden brown, about 5 to 7 minutes. Transfer fried okra to paper towels to drain.
In large mixing bowl, combine okra, onion-tomato mixture, lemon juice, salt, and chaat masala. Toss gently and serve immediately.
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