Monthly Archives: February 2014

Chilli Prawn Noodles

DSC_0258

INGREDIENTS:

Thin noodles(Boiled) – 1 cup
Prawn – 1/2 cup
Chopped garlic – 1 tsp
Chilli flakes – 1-2 tsp
Sriracha or hot sauce – 3-4 tbsp
Sugar – 1/2 tsp
Salt to taste

METHOD:
Take a wok add 4 tbsp oil saute garlic for 1 minute.Add chilli flakes and prawns cook till prawns cooked thoroughly.Now add onions and sauce in it saute till golden brown.
Add in the boiled noodles mix it well in the sauce.
cook it for 5- 8 minutes sprinkle 1/2 tsp chilli flakes.
Serve hot.

MUTTON KORMA

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INGREDIENTS:
Mutton – 500 GMS
Sliced onions – 1 big
Chopped Onion – 1 small
Tomato – 1 medium
Chopped coriander leaves – 1 tsp
Yogurt – 1 cup
Vinegar – 1 tbsp
Ginger – 1 inch
Garlic – 5-6 cloves
Poppy seeds – 1 tbsp
Cashew – 2 tbsp
Melon seeds (Charmagaz) – 1 tbsp
Green chili – 2-3
Red chili powder(kashmiri)- 1 tsp
Turmeric powder – 1 tsp
Cumin powder – 1 tsp
Coriander powder – 1 tsp
Sugar – 1/2 tsp
Salt to taste
Water
Oil

METHOD:
Marinate the mutton with curd, salt,Red chili,2 tbsp of oil powder(kashmiri)-,Turmeric powder ,Cumin powder,Coriander powder and vinegar for 2-3 hours.
Soak poppy seeds,cashew,melon seeds in water for 1 hours.
Take a pan and brown the sliced onion and make a fine paste with ginger,garlic,poppy seeds,cashew,melon seeds,tomato.
Now take a pan and heat 4 tbsp oil. Now sauté chopped onion till it gets golden brown and add the masala paste cook it till the raw flavor gone add 1/2 cup of water cook it till it releases oil. Then, add the marinated mutton into it and cook it for another 20-30 minutes without any water,adjust salt n sugar. Stir it occasionally.Now cook it on a medium flame till the mutton gets tender
Garnish with fresh coriander leaves.Serve hot with indian breads.

Chicken with Capsicum

DSC_0145Chicken with Capsicum

INGREDIENTS:
Chicken – 250 gm( cut in small pcs)
Capsicum – 1 medium(cut in small squares)
Onion – 1 medium(cut in small squares)
Egg – 1
Crushed Black pepper – 1 tbsp
Cornflour – 1 cup
Ginger-Garlic – 1 tbsp Finely chopped
Lemon juice – 1 tbsp
Green chillies – 5-6 slits
Oil
Salt
Sugar

METHOD:
Marinate the chicken with lemon juice,cornflour-6 tbsp,Black pepper-1 tbsp,Egg,salt.keep it aside for 1-2 hours.
Heat oil for deep frying.Deep fry the marinated chicken till golden brown and keep it on tissue paper.
Take a wok heat some oil.Add chopped ginger garlic saute it for 2 minutes Now,add onion and capsicum,salt sugar,black pepper.Cook till capsicum gets tender then add fried chicken stir it well.
Now add in the chicken stock let it boil.
Take small bowl mix 2 tsp of cornflour in 1/2 cup of milk and add it to the chicken cook it for 5 more minutes.
Serve it with any kind of fried rice.

 

Soya keema matar

DSC_0817INGREDIENTS:

1 cup -. minced Soya
500 grm – matar
2 -tomatoes (finely chopped)
1 – onion (large size)
6 – whole black pepper (Kali Mirch)
1/4 tsp.-  cumin (Jeera)powder
1 tsp.-  coriander (Dhaniya) powder
1 tsp.- salt to taste
¼ tsp -.turmeric (Haldi) powder
¾ tsp.- chili (Lal Mirch) powder
1 tsp.- ginger (Adrak) paste
1 tsp.- garlic (Lehsan) paste
½ tsp. garam masala powder

METHOD:

Finely chop the onion and sauté in oil until light brown.
Add Ginger-Garlic paste saute it for 2 minutes.Add all the spices and tomatoes.
Cook on medium heat till water is almost dried. Add minced meat, mix and dry the water again.
Add 2 glasses of water, cover till minced soya cooks and the water dries. Add matar and cook till it is soft.
Sprinkle garam masala powder. Garnish with fresh green coriander leaves.green chilies..
Serve with indian bread.