Recipe – Mixed vegetable Paratha

(This is a perfect and healthy recipe for those who do not like eating vegetables)

Ingredients: 1.5 Cup Wheat flour, ¼ cup shredded carrot, 1/4 cup finely chopped capsicum,

2 tbsp finely chopped spring onion, 1/2 cup finely chopped cabbage, 2 tbsp finely chopped fenugreek leaves, 1 tsp crushed ginger-garlic,1/2 tsp turmeric powder,1/4 cup boiled and mashed green peas,1tbsp finely chopped coriander leaves,1 chopped green Chili, ¼ tsp garam masala powder, 1tsp coriander powder, ½ tsp red chili mirchi powder, Oil to sprinkle on paratha, Salt to taste.

Preparation:

-Heat 1tsp oil in a non-stick pan. Add Carrot, cabbage, capsicum, spring onion, fenugreek leaves and crushed ginger-garlic.

-Sprinkle salt and turmeric powder and sauté for 3-4 minutes or until vegetables are tender over low flame.  Add mashed green peas.

-Mix well and turn off the heat.  Cool the mixed vegetables for 5-7 minutes.

-Take 1 cup wheat flour, 1-tsp oil and salt in a bowl.  Add vegetable mixture, chopped coriander leaves, chopped green chili, red chili powder, garam masala powder and coriander powder.  Mix these properly.

-Kneed until smooth by adding small amount of water.  Grease its surface with little oil, cover and let rest for 7-10 minutes.

-Divide the dough into 8 equal parts and mold them into a small ball.  Take ½ of dry wheat flour in plate for dusting.  Take one dough ball; flatten it like petty and dust dry wheat flour over it.  Roll out the paratha.

-Place the paratha on hot Tava and cook over medium flame. Apply some oil around edges and spread over the paratha.  Flip it and reduce the fame to low. Cook until golden brown on both sides.

-Follow same process for remaining dough balls and enjoy delicious vegetable parathas with Mint Chutney or sauce.

-This is a perfect breakfast, brunch and can be enjoyed with evening tea.

pic courtesy:http://www.madhurasrecipe.com/media/mixed_veg_paratha_1.jpg

Sweet Potato with Chicken Soup-Recipe

(Chicken soup with mysterious twist of flavor)

Ingredients:- 750 ml chicken stock  of 500 gm chicken, 1 stalk lemon grass, 1 Sweet Potato peeled and cubed, 1tbsp lime juice, 6-7 button mushrooms, washed and cut in halves, 1-2 red chilies, 1 cup coriander finely chopped.

Preparation: Put the stock in a pan with lemongrass.  Let it simmer for about 20 minutes. Now add potato and let it cook till the potato is soft and tender. Add Lime juice, mushrooms, chili and shredded boiled chicken pieces.  Let it simmer for some time.

Serve hot garnished with coriander leaves finely chopped.

pic courtesy:http://www.melskitchencafe.com/wp-content/uploads/2013/04/Soup-1-jpg.jpg

Tomatoes Rellenos - Recipe

(Tomatoes are used as container for delicious Spanish stuffing)

Preparation time: 20 min

Refrigeration time: 1.5 hr

Serves -6

Ingredients:

Small tomatoes -12

Hard boiled eggs-6

Garlic mayonnaise-8tbsp

Chopped parsley-1.5tbsp

White break cumbs-1tbsp

Salt and pepper to taste

Recipe:

-Cut out the core of Tomatoes with a sharp knife and make a ‘+’ on other end.  Put these tomatoes in a pan of boiling water for 10 seconds, remove and plunge into a bowl of iced or very cold water to stop the tomatoes from cooking and going mushy.  Slice the top off the tomatoes and just enough of their bases remove the rounded ends so that they will sit squarely on the plate.  Remove the seeds and insides, either with a teaspoon or small sharp knife.

-Mesh the eggs with the mayonnaise, salt, pepper and parsley.  Stuff the tomatoes, firmly pressing the filling down.  Replace the lids at the jaunty angle.  If keeping for serving later, brush them with olive oil and black pepper to prevent them from drying out. Cover with cling film and keep.  Refrigerate for 1 hour and then slice with a sharp carving knife into rings. Sprinkle with chopped parsley and serve.

 pic courtesy:http://whilehewasout.files.wordpress.com/2012/06/tomates_rellenos-02.jpg

Chatpate Chane (Spicy Dry Bengal Grams) – Recipe

Preparation time: 10 min+ soaking time

Cooking time: 20 min

Serves: 4

Ingredients:

Bengal gram -02 cups

Oil – 2 tbsp

Bay leaf -1

Black Cardamom -1

Cumin seeds-1tsp

Coriander powder-2tbsp

Red chili powder-1tsp

Garam Masala-1tsp

Dry Mango Powder (Amchoor)-1tbsp

Carom Seeds-1/2 tsp

Coriander leaves and green Chilis to garnish

Salt to taste

Preparation:

-Soak the Bengal gram overnight or a minimum of 5 hours.  Boil the soaked Bengal gram with the bay leaf, black cardamom, 1tsp salt in 3 cups water till done.

-Heat oil in a pan.  Add the cumin seeds.  When seeds start to splutter, add all the other spices and mix well.

-Add some of the strained water to prevent burning of spices.  Cook till the oil separates.

-Add the boiled Bengal grams with the remaining water and toll well. Cook till all the water disappears.

-Serve hot garnished with coriander leaves and green chilies.

pic courtesy:https://foodwithapinchoflove.files.wordpress.com/2008/02/chaat.jpg?w=497

Yasai Tameh

Ingredients:

-Seasonal vegetables -200 gm

-Japanese soy sauce -40 ml

-Dossinomoto-3gm

-Chinese cabbage and bock choi -12gm

-Sake sauce-2 ml

-Olive oil -1tbsp

-Dark soy sauce: 2ml

Recipe:

-Ready all the ingredients and sauté all vegetables in 5 ml oil. Add Soy sauce.

-Add Dossinomoto sake dark soy sauce and stir fry.

-Serve hot.  You may add scallion to this dish as well.

pic courtesy: http://www.wagamama.com/~/media/WagamamaGlobal/Food/Main/kare-yasai-itame.png?h=428&la=en-GB&w=558

Crispy Potato with honey Chili sauce:

Ingredients:

-Cut (Finger) potato-150 gm

-Honey chili sauce: 100 gm

-Scallion stamp -50 gm

-Corn flour -10 gm

Recipe:

-After readying all ingredients, coat the finger cut potato pieces with corn flour and deep fry it.

-Add honey chili sauce to the sauté potatoes.

-Garnish with scallion and serve hot.

 pic courtesy: http://www.chefolicious.com/wp-content/uploads/2011/08/HONEY-CHILLI-POTATOES-300x225.jpg

Vegetable suited with hot basil sauce:

Ingredients:

-Fresh basil leaf -5gm

-Mixed vegetables -200 gm

-Garlic-2gm

-Corn flour -15 gm

-Salt-5gm

-Corn flour liquid-3ml

-Light soy sauce-4ml

-Sugar-2gm

-Pepper corn-2gm

Preparation:

-After readying all ingredients mix the vegetables together and add corn flour to it and blend well before deep frying the mixture.

2. Take garlic sauté and make a sauce out of it, and mix it with the fried vegetables.

3. Garnish the dish with basil leaves and serve.

pic courtesy:http://provocativepalate.files.wordpress.com/2012/02/roastedveggiericebowlblueberrybalsamic.jpg

Wishing you very happy coming New Year 2015

Top healthy Indian curries – Recipe

Indian curries are loved across the word for their wide variety, flavours, aromas and elegant colors.  With the right balance of seasoning and aromas following few recipes are healthy and perfect for winter treats.

Parcha Paneer –

Ingredients:

-Paneer -300 gm

-Cream – 300 gm

-A pinch of Black pepper powder

-Chopped onion-150 gm

-Chopped green chilis-10 gm

-Kaju Paste -100 gm

-Salt to taste

-Deghi Mirch-1tsp

-Turmeric power-1tsp

-Green cardmom-5gm

-Chopped Tomatos-100 gm

-Ghee – 1 tbsp

Preparation:

-Cut Paneer cubes into small pieces and keep aside.

-Heat ghee and add chopped ginger, green chilies and crushed black pepper.

-Add the mixture of cream and Kaju paste and cook until done.

-Add salt and black pepper powder.

-Pour the gravy over the top of paneer cubes and serve with chapattis.

  

  Jheenga (Prawn) Curry

Ingredients:

-Prawn Grade -400 gm

-Fresh Tomato Puree -300 gm

-Ghee-50 gm

-Mustard seeds -10 gm

-Fresh Coriander -60 gm

-Ginger -25 gm

-Yogurt-100 gm

-Salt to taste

-Lemon juice -50 gm

-Green chilis-5 gm

-Turmeric powder -10 gm

-Coriander Powder -10 gm

-Red Chili powder-10 gm

Preparation:

-De-skin prawns and clean vein by giving cut on middle.

-Chop fresh coriander and chilly green separately.

-Apply salt, turmeric & lemon juice to the prawn and lemon juice to the prawn and leave it for 15 minutes to marinade.

-In a pan take ghee and put on fire.  Add mustard seeds, chopped green chilies, fresh tomato puree and cook.  Whisk yoghurt well and put it in the pan for the gravy to cook.  Add salt and all the dry spices and cook well.

-In another pan sauté the prawns separately and add it to the gravy.

-Garnish with chopped coriander leaves and serve with rice.

Dal Makhani

Ingredients:

-Black gram dal-800 gm

-Butter -500 gm

-Chili Powder-15gm

-Cumin powder-20 gm

-Garam Masala -20 gm

-Coriander Powder-20 gm

-Garlic Paste-25gm

-Ginger Paste-30 gm

-Tomato Puree- 300 gm

Preparation:

-Wash the Dal thoroughly with salt, vinegar and water

-Boil till mashed thoroughly

-In a Deep pan, sauté ginger-garlic paste, Cumin powder, coriander powder, red chili powder and add tomato puree.  Cook for some time, add salt and cook the dal for 10 minutes.

-Garnish with chopped coriander leaves and serve with chapatti or rice.

Methi Murgh:

Ingredients:

-Chicken boneless: 500 gm

-Methi leaves: 100 gm

-Salt -10gm

-Garam Masala Powder -10 gm

-Ginger – 15 gm

-Green Chilly-10gm

-Finely chopped onion-150 gm

-Tomato puree-100 gm

-Ghee-1tbsp

-Ginger garlic paste-25gm

-Tomatos-100 gm

-Turmeric powder-1tsp

-Red chili Powder -1tsp

-Chicken stock -200 ml

-Coriander leaves finely chopped – 50 gm

Recipe:

-Heat ghee in a heavy bottom pan

-Add Methi leaves and chopped onion and sauté till it turns light brown in colour. 

-Add ginger and garlic paste.

-Now add chicken pieces and dry spices.

-Add chopped tomatoes and cook on low flame.

-Add chicken stock and cook again.

-Garnish with chopped coriander and serve with chapatti.

Mushrooms with Green Chili

Ingredients:

-Button Mushroom – 600 gm

-Chopped Onion-100 gm

-Garam Masala powder-10 gm

-Ghee – 1 tbsp

-Garlic -50gm

-Salt to taste

-Cooking Cream-200 ml

-Green Chili pickle 2 gm

-Cumin Powder-20 gm

-Morel-15 gm

-Javitri Ellaci powder-1tsp

-Ginger-5gm

-Chopped mint leaves-10gm

-Black Pepper powder -10 gm

-Recipe:

-Dice Mushrooms and Wash

-Heat Ghee in a pan and add chopped garlic. Add chopped onion and sauté it along with diced mushroom and salt.  Cook it on slow flame.

-Soak the Morels (Gucchi) to the mushroom mix.

-Add double cream, cumin powder and block pepper powder

-Garnish with chopped mint leaves Javitri Elichi powder and green Chilies and serve with chapattis.

Grilled fish in pepper sauce: Recipe

(It’s delicious and easy to prepare)

Ingredients:

-Grouper filet- 180 gm

-Chopped Onions -20gm

-Chopped Garlic -10 gm

-Olive oil-30 gm

-Tomato concasse-30 gm

-Heavy Cream- 60gm

-White wine-40 gm

-Dijon mustard-20 gm

-Chopped parsley-15 gm

-Salt and pepper to taste

-Chicken stock -120 gm

Preparation:

-Heat Olive oil and sauté the onions and garlic until transparent.

-Add green peppercorns and the Dijon mustard

-Add white wine and chicken stock.  Head till boils and add the grouper filet and poach for approximately 15 minutes.

-Remove the fish and add the tomato concasse, heavy cream, salt and pepper

-Reduce until the sauce thickens

-Add the chopped parsley and pour over the fish

-Serve with mashed boiled potatoes or pasta.

pic courtesy:http://www.annabel-langbein.com/images/recipes/heros/FLASH-ROASTED-FISH-PEPPPERS-HERO.jpg

Chicken Club Sandwich- Recipe

(It’s a recipe to prepare yummy chicken club sandwich at home)

Ingredients:

-½ tbsp olive oil

-1 Chicken fillet

-Sea salt

-Freshly ground pepper

-2thick slices of bread

-1/2 of an avocado, peeled and chopped

-1tbsp mayonnaise

-1bunch rocket

-2 rashers bacon, cooked

½ Tomato (sliced)

-1tbsp lemon juice

-Potato chips

Recipe:

Cook the Chicken- Take oil in a frying pan over high heat.  Place chicken in the pan, season with salt and pepper and cook for 3 minutes.

Slice the chicken breast- When the chicken breasts are cooked, remove it from the pan and cut into 2 cm slices.

Make the mayonnaise- Place the   avocado, lemon juice, salt, pepper and mayonnaise into the food processor and process until smooth.  Place in a bowl and keep on one side.

-Spread a spoonful of avocado mayonnaise on a slice of bread, top with a handful of rocket salad, then chicken, bacon and sliced tomato.

-Finish with another spoonful of the mayonnaise and place the remaining slice of bread on top. Cut the sandwich in half garnish with salad and potato chips and serve.

pic courtesy:http://cdn.awesomecuisine.com/content_images/1/chicken_club_sandwich.jpg

Gujarati Chewda: Recipe

(Gujarati Chewda is a healthy snake with a cup of tea or Coffee. Gujaratis enjoy it as snack on their holidays abroad as it is light and easy to digest.)

Ingredients:

Poha- 3 bowls

Peanuts- ½ cup

A pinch of mustard seeds

Handful of green chilies –cut into big pieces

Kari leaves cut into small pieces.

A pinch of asafetida

A pinch of turmeric

Sugar – 1tbsp

Oil -1tsp

Salt to taste

Preparation:

-Roast the Poha and peanut in a non-stick pan and make them crispy.

-Heat the oil in another pan and add the mustard seeds, asafetida, green chilies, Kari leaves and stir.  When the seeds crackle, add the turmeric as well.

-Add Poha and peanuts mixture to this other pan and mix it with the green chilis and Kari leaves.  Add salt and mix well.  Add sugar to it.

-You may also add fried cashew nuts and raisins to the mixture to enhance its calories.

-Let it cool for a while and store it in a box so that it remains crisp.

 pic courtesy:http://i.ytimg.com/vi/uzoiKvjU4ao/maxresdefault.jpg

Shahi Tukra-Recipe

(It’s delicious sweet dish from Muglai kitchen)
Ingredients:

Bread roundels -1 sliced bread

Sugar- 1 kg

Milk – 2Kg

Ghee-1 Kg

Pistachio silvers-25 gm

Almond Silvers-25 gm

Cloves-15 no

Cardamom-15 no

Green Cardamom Powder-1tsp

Recipe:

-Cut the bread slices into round shape.  Heat a pan, add ghee cloves and cardamom.  Fry sliced bread.

-Boil the milk, till it reduces to ¼ Th.  Place the sliced bread on a plate and pour Rabri on top while serving.  Garnish with sliced Pistas, almond, silver warq and saffron.

 pic courtesy:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE_xoFKSdj4CYhOiH-MsvLp-ONSK9h_2wHCaqQ3N32B3U5-kiKBcADl_4rE3ZDJ65kMvSFT0Wq9Mqg6JyzIDRekWAQqNAbmBLGwqTlybnrqjlmVhe3l9rzhdMDthME1cYyTb0DxuWlh3Y/s1600/IMG_0755.JPG

Awadhi Gosht Biryani – Recipe

(It’s delicious Awadhi variant of Biryani)
Ingredients:

Mutton – 1 Kg

Rice Basmati -1/2 gm

Onions-50 gm

Ghee Desi-200 gm

Cloves -10 gm

Cinnamon sticks -10gm

Bay leaf -10 gm

Green Cardamom -10 gm

Cream-10gm

Beaten curd-250 gm

Salt to taste

Yellow chili powder-10gm

Mace cardamom powder: 15 gm

Ginger garlic paste: 50gm

Rose water -5ml

Keyda water (screwpine) -5ml

Sweet ittar -2 drops

Slit green chillies-25 gm

Mint leaves -50gm

Ginger julienne-50 gm

Royal cumin seeds-50gm

Lemon Juice-25 ml

Water -1/2 Liter

Whole wheat flour dough (for lining the lid) -100 gm

Preparation:

1) Cooking of Mutton: 

Heat Ghee in a copper Vessel (Lagan) and add the whole spices.  When they crackle add the mutton pieces and sauté.  Add salt to the mutton pieces.  Add ginger Garlic paste and brown onions and sauté again for a while.  Add beaten curd and heat till the oil separates.  Now put yellow Chili powder and mace – cardamom powder.  Add water and cook the Biryani mutton.

2) Boiling Rice:

Wash, soak rice for 10 minutes.  Boil water in a pan and add the whole spices, salt and lemon juice.  Add the rice and cook till 2/3^rd done.

3) Cooking on Dum:

Layer the cooked mutton with the boiled rice.   Add a mixture of ghee and cream.  Garnish with mint leaves, ginger juliennes, brown onions and saffron dissolved in water.  Line the lid with dough and seal the vessel.  Put the vessel on an iron griddle and cook for 15 minutes.

 pic courtesy:http://media-cache-ak0.pinimg.com/736x/39/c2/f1/39c2f18f98459a17b48d8336b5db0275.jpg

How to prepare ‘Fluffy’ omelettes – Some secrets

(Right ingredients and proper cooking utensils help make good omelette)

The omnipresent omelette is a significant part of the day breakfast.  But, very few of us know how to get the fluffy omelette.    Sometimes, inadvertently it becomes too mushy and breaks before you can shift it to the serving dish and at others it is too flat.  Getting the omelet fluffy and melt in your mouth right is a skill that can be easily perfected with some quick practice and handy ingredients.

Ingredients:

Butter:  Use a bit of butter (1tsp) in your omlette before you start whisking it in with salt and pepper.  Beat continuously until the batter is foamy.

Cream: Fresh whipped cream (unsweetened) (1tsp) is also a good ingredient to add to the omlette before you whisk it.

Pancake batter: Pancake batter (basic pancake batter needs: a tbsp flour,2tbsp mik,1tbsp melt butter to be mixed or it could be bought from a super market) makes omelettes very fluffy.

Break eggs (usually 02 eggs make a nice fluffy omelette, but you can use more depending on how you may want to eat) into the bowl, add milk and pancake batter.  Beat with fork.

Whip the egg white separately and then fold in egg yolk in that mixture for best results.  You can add cream to the egg whites to make them fluffier and then add the yolk to the mixture.

Preparation:

Beating the egg mixture vigorously either with the fork for 1 minute or with hand blender can give a fluffy result.

Fry omelette in butter over vegetable oil if possible at medium flame.  Add the egg mixture only when the butter’s foam dies.  Leave the mixture on the pan for 15-20 seconds.  Now, add the cheese, tomato, grated onion, chilies, mushroom or any other filling.  Draw in the sides for the eggs to the centre and shake the pan to distribute the egg evenly.   The omelette is done when it is runny at the center.

Average cooking time for a good omelette is between 1.5- 2 minutes. Be sure to take out immediately off the pan once it is cooked and serve piping hot.

 pic courtesy:http://www.bestcollegehunt.com/images/content_images/new_sort_img/1397022460.jpg

Phirni Dessert

(It is a creamy mouthwatering Awadhi dessert)

Preparation time: 15 minutes

Cooking time 20 minutes

Serve 08

Also taste InstantJalebis – syrup soaked fried spirals

Ingredients:

Milk 1 liter

Basmati Rice-100 gm

Sugar 175 gm

Cardamom powder -1/2 tsp

Almond slivers-1tbsp

For news about Dehradun, India and the whole World, please visit Doonspot

For latest jobs - Government and Private, do visit The Jobs Portal

For delicious recipes, please take a look at Khao Piyo Jiyo

For articles on blogging, online money making, funny, games, one-liners, social and political, movies, do visit The Writer

Recipe:

-Soak the rice in water for half an hour and grind to a smooth past.

-Bring the milk to a boil in a heavy bottomed pan and add the rice paste.

-Simmer the milk till it thickens taking care to stir continuously.  Add the sugar and cook for 2 minutes.

-Add the cardamom powder and remove from fire.

-Cool and serve in earthen bowls (Sakora) garnished with almond slivers and sliver leaf

pic courtesy:http://im.rediff.com/getahead/2010/nov/01recipe2.jpg

Lasagna with meat sauce: Recipe

(It’s mouthwatering non veg. recipe for meat lovers)

Ingredients:

1. Ground mutton: 500 gm

2. Bulk Pork sausage – 125gm

3. Tomato sauce: 20 gm

4. Minced garlic cloves- 2tsp

5. Italian seasoning-tsp

6. Salt -1tsp

7. Pepper ½ tsp

8. Eggs-03

9. Fresh parsley minced 3tbsp

10. Curd (Cottage cheese) -3 cups

11. Ricotta Cheese – 20 gm

12. Grated parmesan cheese – ½ cup

13. Lasagna noodles (Cooked and drained)-10

14. Sliced provolone cheese-06

15. Shredded mozzarella cheese -3 cups

Preparation:

-In a skillet, cook mutton and sausage over medium heat until no longer pink; drain;

-Add next seven ingredients. Simmer, uncovered for 1 hour, stirring occasionally

-Combine the eggs, parsley, cottage cheese, ricotta and parmesan in a bow.

-Spread One cup of meat sauce in an ungreased 13x9x2 in backing dish.  Layer with 3 noodles, provolone cheese, 2 cups of cottage cheese mixture, 1 cup of mozzarella, three noodles, c ups of meat sauce, remaining cottage cheese mixture and 1 cup of mozzarella

-Top with remaining noodles, meat sauce and mozzarella.

- Cover and bake at 3785 degree F for 50 minutes.  Uncover; bake 20 minutes longer.

-Let it stand for 20 minutes before cutting.

 pic courtesy:http://www.campbellskitchen.com/recipeimages/beef-mushroom-lasagna-large-60207.jpg

Egg Bhurji Curry – Recipe

(Easy to prepare and delicious to each recipe)

Ingredients:

-Finely chopped onion -1

-Tomato cut into big pieces -1

-Eggs – 02

-Ginger Garlic paste

-Turmeric power-1/2 tsp

-Chili powder-1/2 tbsp

Garam Masala -1/2 tbsp

Oil

 Salt to taste

Recipe:

-Saute the onion in a Kadhai with oil.

-Add ginger garlic paste, tomato, turmeric powder, Chili powder, Garam masala and

Salt

-Saute it for some time, and then keep the mix aside. 

-In another vessel, break the eggs and prepare Bhurji (scrambled eggs).  Add this Bhurji to the mix that has been kept aside.

-Garnish with coriander leaves and taste with chapatti or alone.

pic courtesy:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwebjiQMdK-HMFUxdLNfmKKFx-YX6Qambx571GN4IaGbgfxN5_7eS4Tz3d2oaTRUCKhcqzR0KrjsU3L7vrVRAmL7wQQ2ZwfX8q3Bn2XK_9hiQOXMzRGxsgZfz6vDgmxx4_s7Fjy5LIdwhO/s1600/IMG_0316.JPG

Hummus – Recipe

Preparation time: 15 minutes

Serve: 5 to 6

Ingredients

Soaked Chickpeas (Kabuli Chana) - 250 gm

Lemon Juice: 2-3 tbsp

Tahini 02tbsp

Crushed garlic- 02 cloves

Salt to taste

Olive oil 3 tbsp

Preparation:

-Combine all ingredients in blender.  Add ¼ cup of water.

-Blend for 3-5 minutes on low until thoroughly mixed and smooth.

-Place in serving bowl and create a shallow well in the center of the hummus

-Add a small amount (1-2 tbsps) of olive oil in the well.

Serve immediately with fresh pita bread, lavash or falafel.  Cover and refrigerate.

 pic courtesy:http://www.culicurious.com/wp-content/uploads/2013/04/Southwestern-Hummus-Recipe-2.jpg

Kalimirch Chicken –Recipe

(In creamy sauce flavored black pepper, it is a delicious chicken recipe)

Ingredients:

Chicken breast- ½ Kg

Ginger (Paste)-2 tbsp

Garlic paste – 2 tbsp

Pepper corns (Crushed -3tsp

Coriander leaves (finely chopped) -1/4 cup

Fresh cream -200 ml

Oil-1 cup

Lemon Juice -2tsp

Salt to taste

Preparation:

-Cut the chicken breast into 1” cubes. Marinate the pieces with the lemon juice, pepper corns, ginger paste and garlic paste for 30 minutes. 

-Baste with oil and grill for 3-4 minute.  Turn and baste again and grill for 2 minutes. 

-Collect the dripping juices in a try placed underneath.  Put the chicken in a pan with the collected juices and the cream and cook with the cream for 3-4 minutes.

-Garnish with chopped coriander and serve hot.

piccourtesy:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRY_wEsviR21-98rOW-zMD8eyTIA4OPppg_O_I2DqyElWrvfO4soTEHWJks6l4UKcXA8rxK8qVTFAhQKvKi9XnG7fwcGx1mP8gVtI7xik-mi9m94p9Z0kePkB2fvRHcs0QQ_Pqu76SfNQ/s1600/CIMG8230.JPG