Friday, 22 September 2017

How To Make KHOL KHOLl KEBAB


Recipe for Khol Khol Kebab

Ingredients 

Knol khol (grated) - 1 cup.

Oil - tea spoon.
Onion (chopped) - 1 number.
Salt - to taste.
Potatoes (boiled and grated) - 2 number.
Red chili powder - 1 tea spoon.
Coriander powder - 1 tablespoon.
Cumin powder - 1 tea spoon.
Turmeric powder - pinch.
Green chilies (chopped) - 2 number.
Mint leaves (chopped) - 1 bunch.
Bread crumbs - 1/2 cup.
All-purpose flour (maida) - 1 cup.
Method 

Heat oil in a pan, add chopped onions, salt, grated knol khol and saute till moisture in knol khol gets evapourated.
Then add boiled and grated potato, red chili powder, coriander powder, cumin powder, turmeric powder, chopped green chilies, mint leaves, mix well and cook for about a minute and turn off the flame.
Now add bread crumbs, then transfer to a plate, shape the mixture into patties and dumplings.
Shallow fry the patties using oil and keep aside.
Usea large bowl to prepare a thick batter of all-purpose flour and water, season the batter with salt.
Now dip the dumplings in the prepared batter, coat them with bread crumbs and deep fry in hot oil.
Delicious Knol Khol Kebabs are ready to serve.

Friday, 15 September 2017

How To Make Daab Chingri

Recipe for Daab Chingri

Daab Chingri

Ingredients

Green coconut (which has started to form layers of cream inside) 1  
Prawns              500   grams
mustard oil             3   tablespoon
salt                            1   teaspoon
turmeric powder   1/2   teaspoon
onion                        1  
garlic cloves            6  
tomato                      1  
ginger (1 inch)         1  

green chillies           4  
home made mustard paste (ready made mustard powder is an easier option but would recommend home made paste)  3   tablespoon

Method

Take a tender coconut (green coconut) which has started to form soft layers of coconut inside. Make a whole (2x2 inches) on the top keeping the cutout to use as a lid later. Drain out the coconut water inside into a separate bowl and keep the coconut aside.



Make a paste of onion, garlic, ginger, green chilies and tomato

Remove the prawns from shells and marinate with salt, turmeric powder and mustard oil(1 table spoon)


Make a semi liquid paste of 3 tablespoon of mustard powder (home made mustard seed paste would be recommended) with coconut water (3-4 tablespoons).

Cook the marinated prawns for 2 minutes in microwave and keep aside.


Heat oil(2 table spoon) in a pan. Add paste of onion, garlic, ginger, tomato and green chili.


When the paste well cooked and all the water is released (approx 5 minutes), add the semi-liquid mustard powder paste and cook for 2 minutes.


Add the microwaved prawns and cook till the gravy is thick.


Pour the entire content of the step in the coconut, and then add 4 cut green chilies.


Cover the cut portion of the coconut with the coconut lid.

Put the coconut in the microwave and cook for 10-15 minutes.

Take out the lid of the coconut, check if the prawns are soft. If required may be cooked for 5 minutes more. Serve with rice.

Wednesday, 6 September 2017

Butter Chicken

Recipe for Butter Chicken

Ingredients

Chicken - 1 lb (boneless, skinless)
Whole Spices - 1" piece cinnamon, 2 cloves, 2 cardamoms
Hung Curd (or Greek Yogurt) - 1/2 cup
Lime Juice - 1 tbsp
Ginger Garlic Paste - 1 tsp
Kasoori Methi - 1/2 tsp
Turmeric Powder - 1/4 tsp
Red Chili Powder - 1/2 tsp
Coriander Powder - 1 tsp
Salt - 1 tsp
Sugar - 1/2 tsp
Cilantro - for garnish
Oil - 2 tbsp
For Makhani Sauce
Tomato - 5 (pureed)
Cashews (or Almonds) - 10
Ginger Garlic paste - 2 tsp
Green chili - 1 (chopped, optional)
Kasoori Methi -  1 tsp 
Fresh Cream ( or Heavy cream) - 1/2 cup
Red Chili powder - 1 tsp 
Turmeric powder - 1/2 tsp
Garam masala - 1/2 tsp
Salt - to taste
Butter- 2 tsp

Method


Wash the chicken, pat it dry using a paper towel and cut it into 1 inch thick cubes.
Marinate the chicken pieces with hung curd, required salt, red chili powder, turmeric powder, coriander powder, kasoori methi, little oil and ginger garlic paste.
Let it rest for at least 1/2 hour. Overnight marination will be good.
After marination, heat a grill pan or any frying pan. Add some oil and put the chicken pieces along with the marinade.
Shallow fry until all the moisture that oozes out evaporates. It will take about 10 minutes. You can also bake it in the oven, grill it or use an electric tandoor.
Remove the pieces and keep it aside while we prepare the makhani sauce.
Heat some butter in the same pan and add the whole garam masala. Add the ginger garlic paste and green chili.
Fry for a minute and then add the tomato puree, salt and red chili powder. Cook for 5 minutes.
Add the cashew paste. Also add about 1 cup of water and bring to a boil.
Next add the fried chicken pieces. Cover and let it cook for 5 minutes in medium low flame so the flavors combine nicely.
Now add the crushed kasoori methi and garam masala powder. Add the heavy cream, mix everything and let it simmer for few minutes.

Garnish with finely chopped cilantro and some more fresh cream. Enjoy your delicious butter chicken.

Detailed Steps to Make Butter Chicken

Wash the chicken, pat it dry using a paper towel and cut it into 1 inch thick cubes.Marinate with hung curd, required salt, red chili powder, turmeric powder, coriander powder, kasoori methi, little oil and ginger garlic paste. Instead of all these individual spices you can use about 1 tbsp of any good brand of tandoori chicken masala for marination along with yogurt. Let it rest for at least 1 hour. If there is time, overnight marination will be good.




After marination, heat a grill pan or any frying pan. Add some oil and put the chicken pieces along with the marinade. Lot of moisture will ooze out. Shallow until the pieces become dry and little browned. It will take about 10 minutes. You can also bake it in the oven, grill it or use an electric tandoor.






Remove the pieces. Now lets prepare the makhani sauce.
Heat butter in the same pan and add the whole spices. Add the ginger garlic paste, green chili and fry for a minute.






Add the tomato puree, salt and red chili powder. I just blend the raw tomatoes and strain it. Some people like to blanch the tomatoes before pureeing. Straining removes all the seeds and skin to give a smooth gravy. Cook for few minutes.



Add the cashew paste or almond paste. Also add about 1 cup of water and bring to a boil.


Next add the cooked chicken pieces. Cover and let it cook for 5 minutes in medium low flame so the flavors combine nicely.
Now add the crushed kasoori methi and garam masala powder. Add the heavy cream, mix everything and let it simmer for few minutes.

Garnish with finely chopped cilantro and some more fresh cream. Enjoy your delicious butter chicken.