9. MUTTON/LAMB KORMA ( BOHRA TYPE )
Ingredients ( 6-8 Servings ):-
3/4 kg Lamb/Mutton pieces, 1 tablespoon ginger-garlic paste, 1/2 teaspoon cumin seed ( black ), 1 big cardamom, 4 cloves, 1 piece cinnamon, 5 pepper corns, 1/2 cub yoghurt, 1 teaspoon chilli powder, 2 to 3 onions chopped, 1 1/2 teaspoon saffron ( pinch of yellow colour ), 5 to 6 green chillies, 10 to 12 almonds blanched and slices and 2 tablespoon cream.
Method:-
Thoroughly clean and wash mutton/lamb pieces with water. Grind all remaining dry-ingredients. Heat crushed saffron and soak in 2 tablespoon hot milk. Mix together yoghurt, chilli powder, green masala(spices) paste, grinded dry-spices powder and lamb/mutton pieces. Keep it for atleast 1 hour. Heat oil and brown onions. Fry all for a few minutes including mutton/lamb pieces. Cover and cook on slow fire/heat till mutton/lamb pieces are tender. Add warm water if necessary. Add saffron, almonds and cream. Mix very well, cover and cook for another 10 minutes, or more. And serve hot with any bread or chappati or nan
10. CHICKEN COOKED WITH FISH MASALA:
Ingedients ( For 8 Servings ):-
1 kg. Chicken pieces, 1 teaspoon salt, 1 tablespoon crushed red chilli, 2 tablespoon coriander seeds, 1 tablespoon pomegranate crushed seeds, 1 dessert spoon oil and 2 onions (medium-size) chopped.
Method:-
Properly wash chicken pieces with water and keep it on a clean plate. Heat oil in a pan. Add chopped onions, salt and chicken pieces. Cook it till it becomes tender. When water is absorbed and chicken is almost cooked, sprinkle crushed red chilli/crushed pomegranate seeds/corriander seeds ( known as: Fish Masala/Spices ). Mix well and serve hot with chappatis/parathas or nans Or bread.
Posted by rehanalakda at 3:48 PM 0 comments
Cooking Recipes for Chinese, Indian & Pakistani Delicious Foods
11. CHICKEN WITH CHILLI:-
Ingedients (for 6-8 Servings):
Chicken boneless 4 pieces or 1/2 kg. approx., 1/4 kg spring onions, 1/4 capsicum, 1/2 cup oil ( sunflower or mustard ), 1 to 2 tablespoon vinegar ( white or red ), 2 to 3 tablespoon cornflour, and 1 teaspoon Chinese Salt (Ajinomoto). Soya sauce and chilli sauce ( add later as per your taste )
Method:
Thoroughly wash boneless chicken pieces. Boil with salt and 4 cups of water. Cook till chicken becomes tender and 2 cups stock left. Cut boneless chicken into small pieces about 1 inch-size. Cut capsicum and spring onions into thin slices. Heat oil in a pan. Fry chicken pieces, spring onions and capsicum for 5 minutes. Add chicken stock, vinegar, and soya sauce. Blend cornflour in water and add to the chicken mixture. When mixture becomes thickened, remove from fire (heat). Serve hot with chilli sauce as per your taste.
Posted by rehanalakda at 3:24 PM 0 comments
Home
Subscribe to: Posts (Atom)
Thursday, April 8, 2010
Friday, April 2, 2010
Cooking Asian Recipes by: Rehana Saifuddin Lakda
1.Lamb or Beef Kabab ( Indian & Pakistani Boti Kabab )
Delicious Cooking Asian Recipes-Easy Methods: 7. Lamb or Beef Kabab ( Indian & Pakistani Boti Kabab )
Ingredients ( for 6 Skewers ):
1/2 kilo Lamb or Beef boneless cut into 1 inch pieces, 2 cup coriander powder, 1 teaspoon turmeric powder, 1 1/2 teaspoon red-chilli powder, 1 teaspoon ginger paste, 1 tablespoon yoghurt and 2 tablespoon oil.
Method:-
Soak Lamb or Beef meat pieces in boiling water for 5 to 10 minutes. Drain water and use grinder to grind all remaining items ( from above ingredients ) from onions to salt to a fine thick-paste. Mix this thick paste with yoghurt and then coat meat pieces with it. Keep aside in a covered pan at room temperature for about 2 hours. Thread the meat pieces lightly on metal/steel-round rods or Skewers. Finally grill it till meat is tender and remove skewers from the grill. Serve hot with tomato-ketchup and French-fries/potato-chips.
2. Fish Curry ( Indian & Pakistani Recipe )
Ingredients:
1 kilo fish ( large variety ), 2 teaspoon turmeric powder, 2 teaspoon red-chilli powder, 2 teaspoon salt, 1 medium onion, 2-inch size ginger piece, 4 medium green chillies chopped, 2 teaspoon mustard powder, 5 to 6 tablespoon yoghurt beaten in a cup, 1 medium sliced onion, 3 tablespoon oil, and 2 teaspoon hot-spices ( garam masala )
Method:-
Thoroughly clean and wash fish pieces ( cut thick ). Apply salt, red-chilli poder, turmeric powder to all the pieces/slices of fish evenly/thoroughly and keep for about 10 to 15 minutes.Grind onion and ginger to a fine paste in an electric grinder. Add in this, green chillies, mustard powder, beaten yoghurt and mix well with onion&ginger fine paste. Smear this yoghurt-mixture all over fish pieces and let the fish soak for about 25 to 30 minutes.Heat oil and fry sliced onion till it gets golden-brown. Add soaked fish pieces along with yoghurt-mixture. Bring to boil by covering the pan and simmer till the fish is cooked ( done ). Add hot-spices ( garam masala ) and continue cooking on low temperature on stove for few minutes ( say 10 to 15 minutes ). Remove from stove and serve hot with boiled rice.Note: All above ingrediens should be available in your local Indian/Pakistani/Chinese-shops including Garam-Masala ( hot-spices ).
3.Fish with Masala ( Spices ) in Banana Leaves
Ingredients:
1 medium pomfret ( or any kind of fish ), 1/4 cup desiccated coconut, 2 stalks coriander leaves, 4 gree chiilies, 3 flakes garlic, 1 teaspoon cumin seeds, 1 medium onion, 1 teaspoon salt, 1 banana leaf, 1 tablespoon lemon juice.
Method:-
Thoroughly clean and wash fish, and cut about 1/2 inch thich slices. Sprinkle salt and leave aside for 10 to 15 minutes. Ground all the ingredients to a fine paste. Mix lemon juice and 1 tablespoon oil in it. Apply on the fish slices. Cut banana leaf into 10X10 inches pieces. Wash and wipe, both sides lightly grease each of the banana leaf on one side..Place a slice of fish on greased side of the banana leaf and wrap separately each slice of fish. Secure up with a piece of string. Heat one tablespoon oil in a frying pan. Arrange wrapped slices in it. Cover and cook over slow heat for 5 to 10 minutes. Turn over and cook for another 5 minutes, or more. Serve hot in a plate.Note: To make a whole fish apply paste and wrap it in a large piece of banana leaf and follow the methods.
Cooking Asian Recipes- Chicken Chow Mein, Chinese Fried Rice, and BBQ Chicken with Sauce
Easy methods by: Mrs.Rehana Saifuddin
4. Chicken Chow Mein:
Ingredients:
1 kilo Chicken,, 3 cups water, 1 teaspoon salt, 1 medium onion, 1 dessert spoon oil, 1 cup bean, 2 cups chicken stock, 1 teaspoon soya sauce, 100 gms noodles, 1-2 table-spoon cornflour, 4 table-spoon water, 1 capsicum, 1 carrot and 1 piece small cauliflower.
Method:
Clean & cut chicken in small/large pieces and wash thoroughly. Add water & salt and cook chicken till it is almost done. Drain& keep the chicken stock aside. Remove the bones & cut cut chicken-flesh in 1 inch strips. Heat oil in a pan & fry chicken pieces. Then add onion slices & fry. Add capsicum, carrot & cauliflower pieces. Finally add chicken soya sauce & blended cornflour. Boil till mixture thickens. Remove from stove (fire). Boil noodles with salt & water till it is tender. Place the hot noodles in a serving dish. Pour chicken mixture on the noodles & serve with chilli-sauce.
5. Chinese Fried Rice:
8 ServingsIngredients:
3 cup rice, 2 tablespoon salt, 4 tablespoon oil, 100 gms peas, 2 medium sized dices carrots, 1 medium size sliced onion, 100 gms cabbage, 100 gms spring onions, 1 capsicum, 125 gms boiled boneless chicken ( 1 cup ) and 1/2 teaspoon Ajinomoto. All vegetables cut into small pieces. 2 eggs, a pinch of salt, 1 tablespoon oilMethod: Beat eggs & salt. Heat oil & cook an omelette with beaten eggs. Cool & cut into small pieces. Heat oil in a pan and fry sliced onions, shredded chicken, capsicum, peas, carrots, cabbage and spring onions. Add salt & soya sauce and cook for 5 minutes. Add rice and 4 cups of water to vegetables mixture. When rice is almost done and water is dry, remove from stove (fire). Serve hot with chilli sauce. In a serving dish arrange omelette piece on top of rice and spread chilli sauce.
6. BBQ Chicken with Sauce:
Ingredients:
1 Chicken cut into 4 pieces. 1 1/2 tablespoon ginger-garlic paste, 1 tablespoon yoghurt, 1 tablespoon vinegar, 1 medium onion, 2 lemons, 2 tablespoon cumin seeds powder, 2 tablespoon corriander seeds powder, 2 tablespoon red chilli powder,2 tablespoon oil and 2 teaspoon salt.
Method:
Clean & wash chicken pieces thoroughly. Rub 1 teaspoon salt and make slits in Chicken-breast and leg portions.Grind or mix all spices in yoghurt, lemon juice and vinegar. Apply it on chicken pieces. Refrigerate over night or merinate at least 8 hours in cold temperature. Apply oil and grill it till done. Serve with barbecue sauce.How to make Barbecue Sauce: Take 2 onions, 2 tablespoon oil, 1 capsicum, 1 cup tomato ketchup, 2 tablespoon vinegar, 2 tablespoon brown sugar, 1 teaspoon mustard powder, and 1/4 teaspoon salt. Heat oil in a pan and add onion slice & capsicum shred. Cover the lid & cook till its soft. Add all other ingredients and mix well. Boil it for few minutes. Remove and cool the BBQ-sauce. Serve with chicken pieces
Delicious Cooking Asian Recipes - Easy Methods
By: Rehana Saifuddin on March 23, 2010
7. Roasted Mutton Lamb:
Ingredients:
1 1/2 Kilo mutton lamb, 1 tablespoon ginger-garlic paste, 1 teaspoon Indian Garam-Masala (Hot-Spices), 1 teaspoon black pepper, 1 teaspoon lemon-juice, 2 teaspoon salt, 1 1/2 cup yoghurt, 2 onions chopped, 4 cardamoms, 2 tablespoon raw papaya, and 3/4 cup oil.
Method:
Fry onion in oil till it gets brown. Drain off and chopped. Mix all the ingredients and apply on lamb. Make slits with knife. Marinate lamb for 4 hours. Pre-heat oven and bake for about 30 to 45 minutes or until lamb-meat is tender. Brush with oil and again put it in the oven till lamb-meat gets light brown. Serve with potatoes chips and tomato ketchup.
8. Spring Chicken:
Ingredients:
1 medium size chicken ( cut into 4 pieces ), 1 cup cornflour, 3 tablespoon Arrots powder, 2 tablespoon soya sauce, 2 teaspoon Chinese salt, 1/2 teaspoon salt and 1 cup water.
Method:
Clean and wash chicken pieces thoroughly. Boil chicken with salt, cook it till tender. Mix cornflour, arrots and Chinese salt in 1 cup water to make a paste. Dip chicken pieces in the paste. Heat oil in a pan and deep fry till chicken pieces get brown. Serve with onion rings, tomato and cucumber slice.
Delicious Cooking Asian Recipes-Easy Methods: 7. Lamb or Beef Kabab ( Indian & Pakistani Boti Kabab )
Ingredients ( for 6 Skewers ):
1/2 kilo Lamb or Beef boneless cut into 1 inch pieces, 2 cup coriander powder, 1 teaspoon turmeric powder, 1 1/2 teaspoon red-chilli powder, 1 teaspoon ginger paste, 1 tablespoon yoghurt and 2 tablespoon oil.
Method:-
Soak Lamb or Beef meat pieces in boiling water for 5 to 10 minutes. Drain water and use grinder to grind all remaining items ( from above ingredients ) from onions to salt to a fine thick-paste. Mix this thick paste with yoghurt and then coat meat pieces with it. Keep aside in a covered pan at room temperature for about 2 hours. Thread the meat pieces lightly on metal/steel-round rods or Skewers. Finally grill it till meat is tender and remove skewers from the grill. Serve hot with tomato-ketchup and French-fries/potato-chips.
2. Fish Curry ( Indian & Pakistani Recipe )
Ingredients:
1 kilo fish ( large variety ), 2 teaspoon turmeric powder, 2 teaspoon red-chilli powder, 2 teaspoon salt, 1 medium onion, 2-inch size ginger piece, 4 medium green chillies chopped, 2 teaspoon mustard powder, 5 to 6 tablespoon yoghurt beaten in a cup, 1 medium sliced onion, 3 tablespoon oil, and 2 teaspoon hot-spices ( garam masala )
Method:-
Thoroughly clean and wash fish pieces ( cut thick ). Apply salt, red-chilli poder, turmeric powder to all the pieces/slices of fish evenly/thoroughly and keep for about 10 to 15 minutes.Grind onion and ginger to a fine paste in an electric grinder. Add in this, green chillies, mustard powder, beaten yoghurt and mix well with onion&ginger fine paste. Smear this yoghurt-mixture all over fish pieces and let the fish soak for about 25 to 30 minutes.Heat oil and fry sliced onion till it gets golden-brown. Add soaked fish pieces along with yoghurt-mixture. Bring to boil by covering the pan and simmer till the fish is cooked ( done ). Add hot-spices ( garam masala ) and continue cooking on low temperature on stove for few minutes ( say 10 to 15 minutes ). Remove from stove and serve hot with boiled rice.Note: All above ingrediens should be available in your local Indian/Pakistani/Chinese-shops including Garam-Masala ( hot-spices ).
3.Fish with Masala ( Spices ) in Banana Leaves
Ingredients:
1 medium pomfret ( or any kind of fish ), 1/4 cup desiccated coconut, 2 stalks coriander leaves, 4 gree chiilies, 3 flakes garlic, 1 teaspoon cumin seeds, 1 medium onion, 1 teaspoon salt, 1 banana leaf, 1 tablespoon lemon juice.
Method:-
Thoroughly clean and wash fish, and cut about 1/2 inch thich slices. Sprinkle salt and leave aside for 10 to 15 minutes. Ground all the ingredients to a fine paste. Mix lemon juice and 1 tablespoon oil in it. Apply on the fish slices. Cut banana leaf into 10X10 inches pieces. Wash and wipe, both sides lightly grease each of the banana leaf on one side..Place a slice of fish on greased side of the banana leaf and wrap separately each slice of fish. Secure up with a piece of string. Heat one tablespoon oil in a frying pan. Arrange wrapped slices in it. Cover and cook over slow heat for 5 to 10 minutes. Turn over and cook for another 5 minutes, or more. Serve hot in a plate.Note: To make a whole fish apply paste and wrap it in a large piece of banana leaf and follow the methods.
Cooking Asian Recipes- Chicken Chow Mein, Chinese Fried Rice, and BBQ Chicken with Sauce
Easy methods by: Mrs.Rehana Saifuddin
4. Chicken Chow Mein:
Ingredients:
1 kilo Chicken,, 3 cups water, 1 teaspoon salt, 1 medium onion, 1 dessert spoon oil, 1 cup bean, 2 cups chicken stock, 1 teaspoon soya sauce, 100 gms noodles, 1-2 table-spoon cornflour, 4 table-spoon water, 1 capsicum, 1 carrot and 1 piece small cauliflower.
Method:
Clean & cut chicken in small/large pieces and wash thoroughly. Add water & salt and cook chicken till it is almost done. Drain& keep the chicken stock aside. Remove the bones & cut cut chicken-flesh in 1 inch strips. Heat oil in a pan & fry chicken pieces. Then add onion slices & fry. Add capsicum, carrot & cauliflower pieces. Finally add chicken soya sauce & blended cornflour. Boil till mixture thickens. Remove from stove (fire). Boil noodles with salt & water till it is tender. Place the hot noodles in a serving dish. Pour chicken mixture on the noodles & serve with chilli-sauce.
5. Chinese Fried Rice:
8 ServingsIngredients:
3 cup rice, 2 tablespoon salt, 4 tablespoon oil, 100 gms peas, 2 medium sized dices carrots, 1 medium size sliced onion, 100 gms cabbage, 100 gms spring onions, 1 capsicum, 125 gms boiled boneless chicken ( 1 cup ) and 1/2 teaspoon Ajinomoto. All vegetables cut into small pieces. 2 eggs, a pinch of salt, 1 tablespoon oilMethod: Beat eggs & salt. Heat oil & cook an omelette with beaten eggs. Cool & cut into small pieces. Heat oil in a pan and fry sliced onions, shredded chicken, capsicum, peas, carrots, cabbage and spring onions. Add salt & soya sauce and cook for 5 minutes. Add rice and 4 cups of water to vegetables mixture. When rice is almost done and water is dry, remove from stove (fire). Serve hot with chilli sauce. In a serving dish arrange omelette piece on top of rice and spread chilli sauce.
6. BBQ Chicken with Sauce:
Ingredients:
1 Chicken cut into 4 pieces. 1 1/2 tablespoon ginger-garlic paste, 1 tablespoon yoghurt, 1 tablespoon vinegar, 1 medium onion, 2 lemons, 2 tablespoon cumin seeds powder, 2 tablespoon corriander seeds powder, 2 tablespoon red chilli powder,2 tablespoon oil and 2 teaspoon salt.
Method:
Clean & wash chicken pieces thoroughly. Rub 1 teaspoon salt and make slits in Chicken-breast and leg portions.Grind or mix all spices in yoghurt, lemon juice and vinegar. Apply it on chicken pieces. Refrigerate over night or merinate at least 8 hours in cold temperature. Apply oil and grill it till done. Serve with barbecue sauce.How to make Barbecue Sauce: Take 2 onions, 2 tablespoon oil, 1 capsicum, 1 cup tomato ketchup, 2 tablespoon vinegar, 2 tablespoon brown sugar, 1 teaspoon mustard powder, and 1/4 teaspoon salt. Heat oil in a pan and add onion slice & capsicum shred. Cover the lid & cook till its soft. Add all other ingredients and mix well. Boil it for few minutes. Remove and cool the BBQ-sauce. Serve with chicken pieces
Delicious Cooking Asian Recipes - Easy Methods
By: Rehana Saifuddin on March 23, 2010
7. Roasted Mutton Lamb:
Ingredients:
1 1/2 Kilo mutton lamb, 1 tablespoon ginger-garlic paste, 1 teaspoon Indian Garam-Masala (Hot-Spices), 1 teaspoon black pepper, 1 teaspoon lemon-juice, 2 teaspoon salt, 1 1/2 cup yoghurt, 2 onions chopped, 4 cardamoms, 2 tablespoon raw papaya, and 3/4 cup oil.
Method:
Fry onion in oil till it gets brown. Drain off and chopped. Mix all the ingredients and apply on lamb. Make slits with knife. Marinate lamb for 4 hours. Pre-heat oven and bake for about 30 to 45 minutes or until lamb-meat is tender. Brush with oil and again put it in the oven till lamb-meat gets light brown. Serve with potatoes chips and tomato ketchup.
8. Spring Chicken:
Ingredients:
1 medium size chicken ( cut into 4 pieces ), 1 cup cornflour, 3 tablespoon Arrots powder, 2 tablespoon soya sauce, 2 teaspoon Chinese salt, 1/2 teaspoon salt and 1 cup water.
Method:
Clean and wash chicken pieces thoroughly. Boil chicken with salt, cook it till tender. Mix cornflour, arrots and Chinese salt in 1 cup water to make a paste. Dip chicken pieces in the paste. Heat oil in a pan and deep fry till chicken pieces get brown. Serve with onion rings, tomato and cucumber slice.
Subscribe to:
Posts (Atom)
Posts
