Murg Afgani (Chicken with Melon Seeds) Recipe

Murg Afgani (Chicken with Melon Seeds) Recipe : Popular Chicken Recipes

Ingredients

1 Small whole Chicken
1 tbsp Magaz (Melon Seed) paste
1 1/2 tbsp Cashew nut paste
1 tbsp Khuskhus (Posto / Poppy seeds) paste
1/2 cup Cream
2 tbsp Butter
2 tsp White pepper
Salt To Taste

Method

Clean the chicken and keep aside.

Make a paste of all the ingredients and marinate the whole chicken well
with this.

Keep marinated for four hours.

Grill in a tandoor (charcoal grill) till golden.

Serve the murgh afgani hot with onion rings.

9:47 AM | 0 comments | Read More

Rice With Raisins Recipe

Yield: 6 servings

4 tb Olive oil
1 Garlic clove
-finely minced
1 tb Parsley; fresh - chopped
1 1/2 c Rice; short grain
1/2 c Raisins; dark seedless
1/2 ts Salt
3 c Broth; hot
Pepper; black

"Riso coll'Uvetta is an ancient Venetian dish prepared mainly during
Chanuka. It has an interesting taste, nut is not for every palate."

Heat oil in large skillet. Add garlic, parsley and rice. Cook over
high heat, stirring with wooden spoon, till garlic begins to
discolour. Add raisins and sal! ! t. Add hot broth, 1/4 cup at a time and
continue to cook, uncovered over high heat till rice is done - about
15 minutes in all. Taste for salt and pepper and add if necessary.
Serve hot or at room temperature.

9:47 AM | 0 comments | Read More

Talawa Gosht (Hyderabadi ) Recipe

Ingredients:
Meat - 1 Kg
Coriander Leaves - 2 Bunches [handful]
Salt - 2-3 tsp or according to taste
Red Chilli - 2 tsp
Turmeric - 1/4 tsp
Garam Masala (Mix of Spices) - 1/2 tsp
Ginger Paste - 1 1/2 Tbsp
Garlic Paste - 1 1/2 Tbsp
Vinegar - 1 tsp
Lime juice - 4 tsp
Oil for frying

Method

1.Cut cube sized pieces of beef and grind them slightly in a mixer. Make
sure that the cubes are not fully minced but are only torn due to the
grinding action.

2.Add Ginger paste, Garlic paste, salt, red chilli powder, turmeric
powder and vinegar to the beef. Mix it well and keep aside for 30
minutes to an hour. One can refrigerate overnight for better taste.

3.Heat 4 tbsp oil in a pressure cooker and fry the beef for 3 minutes.
Add 2 cups of water and pressure cook on medium heat for 25 minutes.

4.Heat a non-stick cooking vessel/pan with several Tbsp of oil for
frying beef.

5.Unload the contents of the pressure cooker into the frying pan. Fry
the beef for 10 minutes. Add coriander leaves and fry for another 5
minutes or until the beef is blackish brown in color. Add more oil if
need be.

6.Heat the coal pieces to red hot. Cut slices of onion and place them in
a funnel shape in the fried beef. Add some ghee to it. Drop the heated
coal pieces into the onion slices holding ghee. Immediately put the lid
on the pan and let the smoke settle to give a tempting aroma.

7.Pour lime juice, mix well and serve hot with slices of onion and
tomato.

9:46 AM | 0 comments | Read More

Salmon with Pears, Apples and Limes Recipe

Ingredients:

6 Salmon Steaks
2 Tbsp Butter
2 Limes
fresh ground Pepper
1 Apple
1 Pear

Method

Prepare the fruit by thinly slicing the lime, including the ends.

Halve and core the apple and pear and cut into thin slices, about 1/8".

In a large skillet, at a low heat, melt the butter and sprinkle with
pepper.

Add the lime slices, turning to coat them with butter.

Add apple and pear and sauté' until butter is absorbed by the fruit,
about 5 minutes.

Fruit should be tender, but not browned.

Place salmon steaks on the grill.

Remove the lime ends from the sautéed fruit and rub over salmon,
simultaneously squeezing juice.

Broil about 5 inches from the heat until brown, about 7 minutes.

Turn and repeat on the other side.

Carefully remove steaks.

Serve immediately with sautéed fruit complimented with brown rice
milanese and green beans with mushroom and sesame seeds.

Serves 6.

9:45 AM | 0 comments | Read More

Seafood Marinade Recipes

Asian Marinade Recipe : Seafood Marinade Recipes

Ingredients

1/4 cup Soy Sauce
2 Tbsp dark Sesame Oil
2 Tbsp Rice Vinegar
1 Tbsp minced Garlic
1 Tbsp minced Ginger
1 Scallion, sliced thin (about 2 Tbsp)
1 ground Black Pepper, to taste

Method

Marinate fish for 30 minutes, turning after 15 minutes.

Then grill for about 8 minutes.

9:44 AM | 0 comments | Read More

Cham-Cham Recipe

Ingredients:

2 liters full cream/ whole milk
2-3 tbsps lime/lemon juice
5 tsps flour
4 cups water
2 cups sugar
2-3 tbsps rose water or a few strands of saffron
A few drops of yellow food colour (according to your preference)
200 gms fresh thickened/ heavy/ double cream

Method

Bring the milk to a boil over a medium flame. Stir occassionally to
ensure the milk does not burn. When the milk begins to boil, add the
lime juice and mix well. When the curds begin to separate from the milk,
turn off the fire and leave the millk aside for 10 minutes to let the
curdling process finish.

Strain the cheese and wash it well under running water - to remove all
the lime juice from it.

Now put the cheese in a cheesecloth and hang for 1 hour to completely
drain all the liquid from it.

Put the drained cheese into a mixing bowl and begin to knead it.
Continue till all the lumps are removed and the cheese is absolutely
smooth. When this happens the cheese will begin to release its fat and
your hands will feel greasy. The smoother you knead the cheese, the
better the Cham-Chams. This is the time to add the yellow food color and
mix well.

Now sprinkle the flour over the surface of the cheese and work it into
the cheese to mix thoroughly.

Mix the sugar and water in a pressure cooker and bring the mixture to a
boil (without covering the pressure cooker). Make sure the cooker is
large enough to accomodate the finished Cham-Chams, as they will expand
to double their size while cooking in the syrup!
While the sugar syrup boils, divide the dough into small marble-sized
balls and roll between your palms till smooth. Now gently press them
into an oblong shape and then flatten a little.

Gently add the balls to the sugar syrup and cover the pressure cooker.
Add the cooker weight and wait for the first whistle. Once the first
whistle blows, wait another 8-10 minutes and then turn off the fire.
Release the steam from the pressure cooker and allow the Cham-Chams to
cool completely before touching them. They will have expanded to almost
double their original size and will be delicate when hot.

When cool, pour the rose water or saffron syrup (made by soaking the
saffron strands in a little warm water) on the Cham-Chams and chill for
a few hours. When chilled, remove the Cham-Chams from the syrup and
arrange in a platter.

Whisk the fresh cream till thick and fluffy. Fill into an icing bag and
pipe a swirl out (with a thick nozzle) onto each Cham-Cham.

Garnish with slivers of your favorite dried fruit and serve.

9:44 AM | 0 comments | Read More

Halloween Finger Cookie Recipe

Halloween Finger Cookie Recipe - Festivals Ceremony and Celebrations
Ingredients
* 1 cup Butter, softened
* 1 cup Icing Sugar
* 1 Egg
* 1 tsp Almond Extract
* 1 tsp Vanilla
* 2 2/3 cups Flour
* 1 tsp Baking Powder
* 1 tsp Salt
* 3/4 cup Whole Almonds, blanched
* 1 tube of Red Decorator Food Gel
Method
* Put butter, egg, almond extract, vanilla and sugar in a bowl and beat
them well.
* Mix flour, baking soda and salt in a bowl and add them to the earlier
mixture.
* Beat the ingredients some more. until they blend together well.
* Cover the bowl and put it in the refrigerator for about half an hour.
* Take out only one quarter of the dough at a time, while keeping the
rest of it in the fridge and shape finger-shaped cookies from it.
* Create knuckles by squeezing the dough and create the wrinkles on the
knuckle by using the knife.
* Use an almond as a nail, at the end of your finger.
* Lightly grease the baking sheets and place the cookies on them.
* Bake them at 325oF or 160oC, for 20 to 25 minutes or till they turn
pale-golden.
* Let the cookies cool down on the racks, for 3 minutes.
* For a more-gory look, you can make use of the red gel.
* Lift up almond; squeeze red decorator gel onto nail bed and press
almond back in place, so the fake blood seems to ooze out.
* Makes about five dozen cookies.

9:15 PM | 0 comments | Read More