Carrot and Cucumber Salad with Spiced Mustard Dressing SERVES 2 4 tablespoons plain yogurt 2 tablespoons sesame seeds,

toasted and ground 2 teaspoons cumin seeds, toasted and ground pound cucumbers, peeled seeded and diced pound carrot, grated Salt to taste 2 teaspoons mustard oil teaspoon mustard seeds teaspoon nigella seeds 1 green cayenne chile, slit lengthwise and seeded teaspoon cayenne pepper teaspoon turmeric 1 tablespoon fresh lemon juice 2 tablespoons mint leaves, minced In a small bowl add the yogurt, sesame and cumin and mix well to make a smooth paste. Add the cucumber, carrot and salt. Set aside. Heat the oil in as small skillet over medium heat. Add the mustard, nigella, and chile and cook for about a minute, stirring until the spices are aromatic. Add the cayenne and turmeric. Stir and pour the flavored oil over the cucumbers; toss gently. Add the lemon juice and chill. Serve cold topped with mint leaves.

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Prawn Malai Curry

Posted by baby pink 17 Mar 2008 | Views 4588 | Comments (0) Leave a Comment Print this Recipe Post a comment Send to Friend

Ingredients: 10-12 Prawn 2 Bay leaves 2 tsp Onion paste 1 tsp Ginger garlic paste 2 tsp Tomato Puree

halfcup coconut milk 1 tsp ghee 1/2 tsp turmeric powder 1 tsp chilli powder Salt to taste 1/2 tsp sugar 1/2 tsp garam masala powder few corriander leaves 3 tsp oil

Method: 1. Wash the prawn. Sprinkle salt and turmerice powder on them. Keep aside 2. Heat the oil, fry the prwan till the golden brown. Keep them aside. 3. Add the bay leaves in the remaining oil, add onion, ginger garlic paste and stir well. Add tomato puree turmeric powder, chilli powder, sugar and salt and stir till oils gets seperated from the mixture. 4. Add prawn now and mix it well. 5. Slowly add the coconut milk and then add half a cup of water and bring it to boil in low heat. 6. When the curry thickens, spread the ghee & garam masala powder evenly all round the pan. 7. Garnish with coriander leaves and serve hot with rice and Naan. Green Broast

Ingredients

Chicken pieces 4 Egg 1 Green chili paste 2 tbsp Fresh coriander bunch Mint leaves bunch Black pepper tsp Salt to taste Lemon juice 4 tbsp Chaat Masala 1 tsp Cumin 2 tsp (roasted) Mustard paste 1 tsp

Oil (for frying) Ingredients for Coating: Eggs 2 Fresh bread crumbs 1 cup

Blend together green chili paste, fresh coriander and mint leaves. Marinate chicken pieces with egg, black pepper, lemon juice, salt, chaat masala, roasted cumin, mustard paste and blended green mixture. Leave the marinade for 2 hours. Cook the chicken in steamer till tender. Now take out from steamer, dip in beaten eggs, and roll in fresh bread crumbs. Now deep fry in hot oil till its color turn to light golden.

Spicy Honey Chicken

Chicken cubes 250 gm (boneless) Corn flour 4 tbsp heaped Oil for frying Garlic paste 1 tsp heaped Red pepper 1 tsp (crushed) Ketchup 4 tbsp Soya sauce 2 tbsp Honey 1 tbsp Spring onion 1 (chopped) For Marinade: Egg 1 Salt tsp Black pepper tsp Corn flour 2 tbsp Oil 1 tbsp

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1. 2. 3. sides. 4. Cut boneless chicken into 1 inch cubes. Marinate chicken cubes with egg, salt, black pepper, corn flour and oil. Now pick up each piece of chicken from marinade and coat with dry corn flour on all the Deep fry the chicken till crisp and golden brown, keep aside.

5. Heat cup oil in a wok, add garlic paste, red pepper, ketchup, soya sauce and honey, fry for 2 minutes. 6. Add spring onions and crispy fried chicken, toss well to coat chicken cubes. 7. Serve hot.

Kung Pao Chicken

Prep Time
30 Mins

Cook Time
8 - 10 Mins Serves 4
Kung Pai Chicken is stir fried, instead of deep fry, thus reducing fat content. It is simple and easy even we can add some extra vegetables.It can be served with steamed rice. Viewed: 666 Source: Chef Rida Aftab

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Ingredients

Chicken kg (boneless cut into cubes) Corn flour 2 tbsp Lemon juice 2 tbsp Peanut butter 2 tbsp Salt upto taste Ginger garlic paste 1 tsp Capsicum 1 Fresh red chili 10 Peanut 50 gm (fried) Soya sauce 2 tbsp

Brown sugar 1 tbsp Oil 3 tbsp

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1. Marinate chicken with corn flour, lemon juice, ginger garlic paste, salt, crushed black pepper and peanut butter. 2. Leave it for hour. 3. Heat oil, fry marinated chicken for 4 - 5 minutes. 4. Add capsicum, fresh red chilies, and cook for 2 more minute. 5. Add brown sugar and soya sauce and turn the flame off. 6. Take out in a platter, garnish with fried peanuts and serve.

Chicken 65

Chicken kg (boneless) Red color 1 pinch Red chili powder 1 tsp Red pepper 1 tbsp (crushed) Black pepper 1 tbsp (crushed) Salt tsp Corn flour 2 tbsp Oil for frying For Masala: Yogurt 250 gm Curry leaves 10 Green chilies 10 (cut lengthwise) Turmeric tsp Red chili powder tsp Ginger garlic paste 1 tbsp

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1. Marinate boneless chicken with corn flour, red color, red chili powder, salt and crushed red pepper. 2. Mix well and keep aside for 10 minutes. 3. Now stir fry marinated chicken in oil. 4. Heat 2 tbsp oil in a wok, add ginger garlic paste and fry well. 5. Now add red chili powder, turmeric and curry leaves. 6. Also add yogurt and fry well. 7. Lastly add green chilies and fried chicken. 8. Simmer for 10 minutes and serve.

Lahori Murgh Chana (Lahori Chicken and Chickpeas)


Chickpea 1 cup (boiled) Chicken kg Yogurt 1 cup Onion 2 medium (sliced) Cumin 2 tsp Whole coriander 2 tsp Cinnamon stick 1 Mace and nutmeg tsp Black pepper 1 tsp Red chili powder 1 tsp Ginger garlic paste 1 tsp All spice powder 1 tsp Salt to taste Green chilies 4 (chopped) Fresh coriander bunch Oil cup

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1. Heat oil in a pan, add chopped onion and fry till golden brown. 2. Now take the fried onion out of pan and blend with yogurt. 3. Add chicken in oil with ginger garlic paste, red chili and salt, fry till color of chicken changes. 4. Now pour blended mixture in chicken and stir for 2 - 4 minutes, then add 1 cup water and cook for 5 mintes. 5. Separately roast cumin, whole coriander, cinnamon stick, mace and nutmeg and black pepper on a flat pan. 6. Grind this mixture and sprinkle it over chicken. 7. Add in boiled chickpea and cook for 20 minutes on low flame. 8. Lastly garnish all spice powder, chopped green chilies bunch fresh coriander. 9. Dish out and serve with Tandoori Naan.

For baray: White lentil kg White lentil powder 1 cup Garlic paste 1 tsp Cumin powder 1 tsp

Baking soda 1 tsp Oil for fry Salt to taste For Masala: Whole red chilli 5 to 6 Whole black pepper 1 tsp Whole cumin 1 tbsp Black salt tsp Salt as required For garnish: Yogurt kg Chat masala 1 tsp

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1. Soak white lentil with baking soda and leave it overnight. 2. Then blend it in grinder with garlic paste, cumin powder and salt to mix and leave it for 5 to 6 hours. 3. Now add white lentil flour to mix. 4. Heat oil in pan and make donuts from batter and fry till it turns golden brown. 5. Now take whole red chili, whole black pepper, cumin, black salt and salt in grind and grind it. 6. Take a deep dish and beat yogurt with water and pour it in dish. 7. Now add baray in it and put remaining yogurt and sprinkle Masala from top and present it with chat Masala.

Chicken Cheese balls

Ingredients

Chicken mince kg Egg 1 Mozzarella cheese 1 cup Spring onions 250 gm (chopped) Ginger paste 1 tsp Red chili powder 1 tsp Soya sauce 1 tbsp Corn flour 1 tbsp Garlic 2 tsp (minced) Salt tsp Parsley 2 tbsp (chopped)

Oil 4 tbsp Oil for frying

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1. Mix mozzarella cheese in chicken mince along with ginger paste, soya sauce, corn flour, salt, chopped parsley, chopped spring onions, red chili powder, minced garlic and oil. 2. Shape the mixture into medium sized balls and dip in a beaten egg. 3. Heat oil in a wok and deep fry until golden brown.

Roasted Lemon Potatoes

Ingredients

Potatoes 1/2 kg Lemon juice 1/2 cup Black pepper 1/2 tsp (crushed) Garlic 1 tbsp (sliced) Salt tsp Oregano 2 tsp Olive oil 4 tbsp Parsley or Fresh Coriander leaves for garnishing

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1. Cut potatoes into long, thin slices like french fries. 2. Boil water in a pan and add potato slices and boil potatoes for 5 minutes. 3. Dry boiled potato slices and mix in lemon juice, garlic, oregano, crushed black pepper, olive oil and salt. 4. Now put the potato slices on the baking tray and bake in the oven for 15 minutes. 5. Garnish with parsley or coriander leaves and serve scrumptious Roasted Lemon Potatoes.