Ingredients:
10 flakes garlic (crushed)
2 tbsp grated ginger
Salt To Taste
1 cup curd or plain yogurt
1 tbsp lemon juice
1 chicken
1 cup long grain rice
3/4th cup shelled peas
6 bay leaves
1 cup ghee
2 large onions (finely chopped)
225gms/1/2 lb tomatoes (peeled & sliced)
2 cups hot water
3 tbsp chopped coriander leaves
Spices:
2 tsp garam masala powder
1 tbsp turmeric powder
8 cloves
6 black peppercorns
1 brown cardamom
1 tsp red chili powder
1 tbsp roasted coriander powder
1 tsp cumin seeds
1/2 tsp saffron strands
How to make chicken murgh musallam :
Mix three-quarter of garlic with half the ginger, half the garam masala, 1 tbsp. salt, 1/3rd of turmeric, half of curd and the lemon juice and mix to paste.
Make small cuts in the chicken flesh and rub the paste all over and in the cavity. keep aside for 2 hours.
Half cook the rice with peas, remaining garlic , 4 cloves, peppercorns, 1/2 tsp. salt, brown cardamom and 4 bay leaves and water and use to stuff chicken.
Heat the ghee in saucepan and fry the chicken until brown all over, being careful not to let the stuffing out. Drain the chicken.
In another pan fry half onions in the remaining ghee with 2 bay leaves, remaining cloves and green cardamoms, until golden.
Add the remaining turmeric and chili powder. Make a paste grinding together the coriander and cumin seeds and the remaining onion and grated ginger.
Cook, stirring, for 5-10 minutes, until the ghee starts to separate. add the remaining curd, the tomato and 1/2 tsp. salt.
Add the chicken to the pan and baste with the spice mixture. Pour over 300ml/ 11/4 cups of water, cover and cook in a moderately hot oven (200 degree centigrade, 400 degree Fahrenheit, gas mark 6) for 1 hour.
Steep the saffron in the remaining garam masala powder and coriander leaves before serving murgh musallam.
Monday, October 25, 2010
SRI LANKAN CHICKEN CURRY RECIPE
Ingredients:
30 gms ghee
1 Onion (Pyaj), chopped
2 clove(laung)s garlic (lasan), crushed
3 to 4 fresh green or red chilies, cut lengthways into thin strips and seeds removed
1 tsp ground turmeric (haldi)
1 tblsp ground coriander
1 1/2 kg chicken pieces
2 1/2 cups (625ml) coconut (narial) milk
2 tblsp coconut (narial) cream (malai)
2 tblsp fresh lemon juice
How to make sri lankan chicken curry:
Melt ghee in a frying pan, add onion, garlic, chillies, turmeric and coriander. Saute for 2 minutes.
Add chicken pieces and coconut milk. Bring to boil, reduce heat to low, cover, simmer for about 45 minutes or until the chicken is tender.
Add coconut cream and lemon juice, simmer uncovered for 5 minutes.
30 gms ghee
1 Onion (Pyaj), chopped
2 clove(laung)s garlic (lasan), crushed
3 to 4 fresh green or red chilies, cut lengthways into thin strips and seeds removed
1 tsp ground turmeric (haldi)
1 tblsp ground coriander
1 1/2 kg chicken pieces
2 1/2 cups (625ml) coconut (narial) milk
2 tblsp coconut (narial) cream (malai)
2 tblsp fresh lemon juice
How to make sri lankan chicken curry:
Melt ghee in a frying pan, add onion, garlic, chillies, turmeric and coriander. Saute for 2 minutes.
Add chicken pieces and coconut milk. Bring to boil, reduce heat to low, cover, simmer for about 45 minutes or until the chicken is tender.
Add coconut cream and lemon juice, simmer uncovered for 5 minutes.
GARLIC TOMOTA SOUP
Ingredients:
6 medium sized Tomatoes
2 cloves Garlic
10 gm Gelatin powder
2 Bay leaves
½ tsp crushed Pepper Corn
½ tsp Mixed herbs
Salt to taste
4 tblsp Port wine (optional)
2 tsp skimmed Milk Yogurt
2 tsp Lemon juice
4 sprigs fresh Mint
How to make garlic tomota soup:
Wash and finely chop the tomatoes. peel garlic and crush. soak the gelatin quarter cup cold water and keep.
Cook the tomatoes in a saucepan along with the crushed garlic, bay leaves and cook the tomatoes in a saucepan along with the crushed game, bay leaves and crushed pepper corn for about five to six minutes or until soft.
Remove from the heat, cover and leave to infuse for twenty minutes.
Remove the bay leaves, puree the mixture and pass through a sieve.
Stir in the mixed herbs, salt and wine. whisk the skimmed milk yogurt and mix into the tomato mixture.
Heat the gelatin lightly on a double boiler to dissolve and add to the tomato mixture. mix in the lemon juice and stir well.
Pour this into small ceramic pots for individual serving. refrigerate for threat to four hours to set. do not freeze.
Serve chilled in the same pot garnished with sprigs of fresh mint.
6 medium sized Tomatoes
2 cloves Garlic
10 gm Gelatin powder
2 Bay leaves
½ tsp crushed Pepper Corn
½ tsp Mixed herbs
Salt to taste
4 tblsp Port wine (optional)
2 tsp skimmed Milk Yogurt
2 tsp Lemon juice
4 sprigs fresh Mint
How to make garlic tomota soup:
Wash and finely chop the tomatoes. peel garlic and crush. soak the gelatin quarter cup cold water and keep.
Cook the tomatoes in a saucepan along with the crushed garlic, bay leaves and cook the tomatoes in a saucepan along with the crushed game, bay leaves and crushed pepper corn for about five to six minutes or until soft.
Remove from the heat, cover and leave to infuse for twenty minutes.
Remove the bay leaves, puree the mixture and pass through a sieve.
Stir in the mixed herbs, salt and wine. whisk the skimmed milk yogurt and mix into the tomato mixture.
Heat the gelatin lightly on a double boiler to dissolve and add to the tomato mixture. mix in the lemon juice and stir well.
Pour this into small ceramic pots for individual serving. refrigerate for threat to four hours to set. do not freeze.
Serve chilled in the same pot garnished with sprigs of fresh mint.
VEGETABLE MANCHURIAN RECIPE
Ingredients:
2 cups Grated Cabbage
2 cups Grated Carrots
1 Chopped Spring Onion
2 Chopped Green Chilies
3-4 Crushed Garlic Flakes
2 tbsp Corn Starch or Flour
Oil for deep frying
1 tbsp Soya Sauce
Salt to taste
1 tsp Pepper Powder
1 tsp Sugar
A pinch of ajinomoto
2 tbsp oil
Preparation of vegetarian manchurian :
Mix grated cabbage and carrots and squeeze the water out from them.
Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. corn starch and add few chopped chilies and little salt to it.
Make small balls (like koftas) of the mixture .
Heat the oil in a kadhai / wok and deep fry the balls till golden brown, drain and keep aside.
Now in a separate pan heat 2 tbsp oil.
Sauté garlic, green chilies and spring onions.
Add water, salt, pepper powder, ajinomoto, sugar and soya sauce. Bring it to a boil.
Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Gently add the fried balls to the gravy.
Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander.
2 cups Grated Cabbage
2 cups Grated Carrots
1 Chopped Spring Onion
2 Chopped Green Chilies
3-4 Crushed Garlic Flakes
2 tbsp Corn Starch or Flour
Oil for deep frying
1 tbsp Soya Sauce
Salt to taste
1 tsp Pepper Powder
1 tsp Sugar
A pinch of ajinomoto
2 tbsp oil
Preparation of vegetarian manchurian :
Mix grated cabbage and carrots and squeeze the water out from them.
Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. corn starch and add few chopped chilies and little salt to it.
Make small balls (like koftas) of the mixture .
Heat the oil in a kadhai / wok and deep fry the balls till golden brown, drain and keep aside.
Now in a separate pan heat 2 tbsp oil.
Sauté garlic, green chilies and spring onions.
Add water, salt, pepper powder, ajinomoto, sugar and soya sauce. Bring it to a boil.
Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Gently add the fried balls to the gravy.
Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander.
HOT AND SOUR SOUP RECIPE
Ingredients:
2 tbsp Chili Sauce
11/2 tbsp Corn Flour / Corn Starch
1 tbsp Soya Sauce
2 tbsp Vinegar
2 tbsp Capsicum Chopped
2 tbsp Spring Onions Chopped 2 tbsp Tomato Sauce
2 tbsp Carrots Chopped
1/4 cup Chopped Cabbage
1 tsp Black Pepper Powder
1/2 tsp Sugar
A pinch ajinomoto
Salt to taste
4 cups Water
Preparation for hot and sour soup:
Mix 4 cups of water, chili sauce, soya sauce, vinegar, sugar, salt, pepper powder and ajinomoto and bring to boil.
Now add all the chopped vegetables except paneer .
Cook for a minute on a medium heat. Dissolve corn starch in 1/2 cup water and add to the soup stirring constantly till it becomes thick.
Cook for a minute, add paneer slices. Serve hot .
Note: Soup should be prepared just before consuming and should be served fresh, else it will lose the taste.
2 tbsp Chili Sauce
11/2 tbsp Corn Flour / Corn Starch
1 tbsp Soya Sauce
2 tbsp Vinegar
2 tbsp Capsicum Chopped
2 tbsp Spring Onions Chopped 2 tbsp Tomato Sauce
2 tbsp Carrots Chopped
1/4 cup Chopped Cabbage
1 tsp Black Pepper Powder
1/2 tsp Sugar
A pinch ajinomoto
Salt to taste
4 cups Water
Preparation for hot and sour soup:
Mix 4 cups of water, chili sauce, soya sauce, vinegar, sugar, salt, pepper powder and ajinomoto and bring to boil.
Now add all the chopped vegetables except paneer .
Cook for a minute on a medium heat. Dissolve corn starch in 1/2 cup water and add to the soup stirring constantly till it becomes thick.
Cook for a minute, add paneer slices. Serve hot .
Note: Soup should be prepared just before consuming and should be served fresh, else it will lose the taste.
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