Tandoori Chicken

1 to taste chat masala
6 number chicken legs
1 tsp Coriander Powder
1 tsp Cumin Seed Powder
1 tsp garam masala pdr
1 piece Ginger garlic paste
1 tsp kastoori methi (dry fenu greek leaves)
1 tbsp Lemon Juice
2 tbsp oil
1 tsp Peppercorns pdr
1 tsp Red Chili Powder
1 tsp red color
1 tsp Salt
1 tsp turmeric
6 tbsp Yogurt

1. Clean and Cut 2 or 3 long slits on each piece. Apply salt, chilli pdr and lime juice all over the chicken and keep aside for 15 minutes.

2. make marination with coriander powder, cumin powder, red chilies, kastoori methi ,turmeric garam masala pdr red color to a smooth paste. Add 1/2 tsp salt to the paste and mix well with yogurt.

3. apply it all over the chicken, making sure to apply well between all the slits and inside.

4. Preheat your oven to 425 degree Fahrenheit. Cook for 20 to 35 minutes till the chicken is tender. Remove from oven.

5. Remove from oven and serve hot. garnished with sliced onions and lime wedges and also can be heated on griddle if serving later.

Aloo Gobi

potato and cauliflower cooked in North Indian style

1 number cauliflower, cut into florets
chopped coriander leaves
2 tsp coriander powder
1 tsp cumin seeds
1 tsp garam masala
1 tsp ginger-garlic paste
0 gr chilli
0 gr peas
1/4 cup oil
0 onion
4 number potatoes, cubed
1 tsp red chili powder
to taste salt
3 number tomatoes, chopped
3/4 tsp turmeric powder

Heat oil in a pan, saute cumin seeds, ginger-garlic paste for a minute and crushed tomato,onion and gr chilli and add turmeric cook till oil ozzes out add rest of spices mixed in water

add poatoes. and cauliflower
Also salt. Fry for few minutes.

Lower the heat, cover and simmer for about 15 minutes until thevegetables are cooked

serve hot with naan , chapati , roti

Puff Pastry

220 grams butter
220 grams maida/allpurpose flour
1 pinch salt
4 drops vinegar
110 ml water

Paneer Butter Masala

3 drops red color
1 tbsp butter
1/4 tsp chilli pdr
1 tsp coriander pdr
1 tbsp Fried Onion
1/4 tsp garamasala pdr
1 tsp ginger garlic paste
1/4 tsp kastoori methi pdr
1 tsp ketchup
1 cup milk to add to gravy
1 cup milk to mix spices
250 grams paneer
1 to taste salt
1 tsp tomato paste


melt butter add ginger garlic paste and mix

add fried onion crushed ( you can buy fried onions in the market ( this ingredient is optional)

add the mixture of all spices that are mixed with milk as shown

cover and cook for 3 min

add salt , paneer and remaining milk to adjust the thickness

add cream if you wish

serve hot with naan

CCC not KFC (chennai chukka chicken)

Potato Masala

2 tbsp cashewnuts
1 tsp channa dal
1 slice chopped ginger
2 number chopped gr chilli
1 bunch coriander leaves
1 pinch cumin
1 springs curry leaves
1 tbsp lime juice
1 pinch mustard
2 tbsp oil
3 small onion
4 number potato
2 number red chilli whole
1 to taste salt
1 pinch turmeric
1 tsp urad dal

Boil diced potatoes,till they are cooked soft.
Heat oil, add red chilli add mustard, when it splutters, add channa dal ,urad dal cashew ,chopped ginger and fry till reddish in color.
Add the onions and green chillies, curry leaves and fry till onions are cooked.
Add turmeric, and fry for 1/2 a min.
Pour over the potatoes, add the salt, and lemon juice, and coriander leaves.
if needed add some water

Chicken 65

1/2 tsp Ajinomoto (MSG)
2 lbs Chicken - dark meat (boneless thigh meat)
1/2 bunch Coriander leaves-chopped
2 tsp Cornflour
1/2 tsp each tsp Cumin seeds, Pepper powder,chilli powder,salt
4-5 number Curry Leaves-chopped
1 number Egg
1 tsp Garlic-chopped
1/2 tsp Ginger-chopped
2 tsp Ginger/Garlic paste
4-5 number Green Chilli
to fry Oil
2-3 drops Red color(Optional)

To make the fried chicken pieces:-

Take chicken pieces in a non reactive bowl
-(We use dark meat so that it is nice and juicy when fried).
Add salt, Aji-no-moto,1 tsp ginger/garlic paste, pepper powder
-pinch, cornflour and mix
-Then add 1 egg and mix in completely
-(Egg coats the meat and keeps the juices in) Heat oil in a frying wok or kadhai
-Add chicken pieces few at a time(Do not crowd the kadhai) and fry until lightly golden brown
-Drain and remove on a paper towel

To make the sauce:-
This does not need to be very salty-so control salt

Heat 2-3 tsp oil in a pan
-Add cumin, add the chopped ginger and garlic and suate until fragrant
-Add chopped chillies, curry leaves,1 tsp ginger/garlic paste, remaining pepper powder, chilli powder, salt,chilli/garlic paste, aji-no-moto, red color and mix
-Cook for a few minutesAdd a little water and then add chicken to this paste and toss lightly
-Stir in the coriander leaves and serve

Chicken Briyani

Chicken Biryani

submitted by vahrehvahchef at ifood.tv

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Chicken Fry

3 Chicken breasts
2-3 tbsp yoghurt
Juice of 1/2 lime
1 tsp coriander powder
1 tsp red chilli powder
1/4 tsp turmeric powder
Salt to taste
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1 onion (Chopped)
1/2 tsp garam masala powder
A pinch of cloves powder
chopped cilantro for garnishing
3 tbsp oil

1. Wash and cut chicken into cubes.
2. Marinate chicken pieces by adding yoghurt, lime juice, coriander powder, red chilli powder, turmeric powder and salt to taste.
3. Marinate for atleast 3 hrs or overnight by keeping it in refrigerator.
4. Heat oil in a skillet and add mustard seeds.
5. When they splutter, add cumin seeds and chopped onions.
6. Fry till onions are golden brown.
7. Add chicken pieces and cover. Cook till done.
8. Add garam masala powder and stir continuously on a high heat till all the moisture evaporates.
9. Add cloves powder and mix it again.
10. Serve hot garnished with chopped cilantro.

Chicken Masala

A yummy chicken masala recipe for all you chicken lovers. A simple easy to make recipe that is just right for a lazy day at home. Serve with rice or breads and enjoy a complete meal with family.

1 whole chicken
2 med. yellow onions, chopped
4 cloves garlic, minced
2" piece of ginger, minced
2 tomatoes, chopped
1 tsp. yellow mustard seeds
1 tsp. cumin seeds
1 tsp. turmeric
3" stick cinnamon
2 c. chicken stock
2 tbsp. curry powder
1 tsp. garam masala
1 tbs salt.

Cut the chicken into pieces and brown in oil.
Remove and add chopped onion.
Saute until tender.
Add garlic and ginger, make sure there is enough oil so that nothing sticks.
Add cumin and mustard seed.
Fry until the mustard seeds begin to "pop".
Add the turmeric and curry powder and stir constantly to prevent any sticking.
Stir the "paste" until the curry powder becomes fragrant; this usually takes 1 to 2 minutes (be careful not to burn the curry powder).
Add the chopped tomatoes and stir until they form a sauce (3-4 minutes).
Add the chicken broth, cinnamon stick and chicken.
Cover and simmer until chicken is cooked.
Stir in the garam masala garnish with chopped fresh celantro leavs and serve with white rice.

Chicken Tikka

Boneless chicken pieces richly flavored with spices and grilled to perfection.

- 1.5 lb (boneless breast pieces) Chicken
- 1 Cup Yogurt
- 2 Red Chili Powder
- 1 Inch piece Ginger
- 4 Cloves
- 3 Green Chili
- Salt to taste
- As reqd for busting Butter
- 1 Large Onion

1. Wash and cut the boneless chicken breasts into 2 inch pieces.
2. Grind ginger, garlic, green chilies, onions and red chilies and mix with yogurt and salt.
3. Marinate the chicken pieces in the above mixture and keep for 2 hours.
4. Arrange the chicken pieces on a skewer and cook on a charcoal grill, basting frequently and turning till done.
5. Serve hot garnished with onion rings, cucumber slices and lemon pieces.

Muruku

Ingredients:

450 gm Gram dhall flour
230 gm rice flour
2 tbsp chilly powder
1 tbsp Omam seeds
1 1/2 tsp salt
2 tbsp margarine
1/2 cup thick coconut milk
Enough thin coconut milk to bind mixture into a dough

oil for deep frying


Method:

Place the Gram dhall flour and rice flour into mixing bowl.

Add chilly powder, omam seeds, salt and margarine.

Add 1/2 cup of thick coconut milk and then gradually add thin coconut milk. mix to form a dough.

Heat oil, using the muruku press, force the dough into the oil in circles.

Fry until crispy, drain muruku on paper towel.

Allow to cool before storing.

Wadeh Tepong Gandum

Bahan-bahan

14oz tepong gandum
4oz tepong wade (white urad flour)...carilah kat kedai mamak sure ade.....(Kalo kat Spore boleh beli kat kedai Rasool Serangoon Rd).
11oz air
1 1/2 sudu teh garam
Ajinomoto kalo suka
1 sudu besar yeast (instant yeast)
1 sudu teh potas
2 biji telor
1/2 sudu lada hitam ditumbuk halus
1 inc halia hiris halus **
150gm bawang kecil hiris halus **
3 tangkai daun kari hiris halus
2 batang lada hijau hiris halus

Udang hidup secukupnya
Minyak utk deep fry.

Note** kalau tak suka tergigit bawang/halia boleh diblend.

Caranya
Campurkan semua bahan di atas kecuali udang dan minyak dan biarkan selama sekurang-kurangnya 1 1/2 jam.

Cara Menggoreng.
Setelah diperap bahan akan mengembang. Oleh kerana adunan ni lembut dan melekat kat tangan, sarungkan tangan kiri dengan plastic. Basahkan tangan kanan dgn air.
Ambil sejemput adunan dan tepekkan kat tangan kiri. Buat satu bulatan spt donut, letakkan udang diatasnya dan perlahan-lahan masukkan dalam kuali (minyak mesti banyak). Aromanya.. kalah mamak kat kedai you...

Note: Kena banyak praktis untuk menggoreng.....baru wadeh boleh cun..

Wadeh ni lembut dan sedap dimakan panas-panas bersama Cili Hijau.

Masala Thosei Set

THOSEI
Bahan-Bahannya:
1½ cawan beras (dibersihkan, cuci dan rendam dgn air selama 5-6 jam)
½ sudu teh halba
1½ cawan air
2 sudu besar nasi sejuk – (rendam bersama beras) atau 2 sudu besar tairu
½ cawan kacang hitam (ulundu) yg dah dibuang kulit - (dibersihkan, cuci dan rendam dgn air selama 5-6 jam)

Cara:
Toskan beras dan masukkan ke dalam pengisar bersama halba dan ½ cawan air. Kisar hingga halus. Masukkan pula kacang hitam dan lagi ½ cawan air. Kisar lagi. Kemudian, masukkan pula nasi sejuk atau tairu. Kisar lagi hingga ia pekat dan sebati. Tuang ½ cawan air lagi dan 1 sudu teh garam. Kacau hingga rata. Perap selama 5-6 jam.

Cara Memasak Thosei
Panaskan kuali leper (tawa). Sapukan minyak rata-rata ke seluruh kuali dgn menggunakan sehelai kain bersih. Tuangkan satu/dua senduk adunan tepung yg telah dibancuh tadi dan lebarkan bulatannya dgn menggunakan bahagian bawah senduk. Biarkan sebentar sehingga ia masak.Untuk membuat Masala Thosei, letakkan 1 senduk campuran sayur (isian) Masala ke atas thosei yg telah dimasak tadi lalu dilipat dua. Hidangkan bersama paceri kelapa, sambar dan tulu.

ISIAN UNTUK MASALA THOSEI
Bahan-Bahannya:
¼ cawan kacang dhal (bersihkan dan rendam)
3 cawan air
½ sudu teh serbuk kunyit
1 ulas bawang putih (hiris halus)
½ biji bawang besar (hiris kasar-kasar)
2 btg lada hijau (potong kpd beberapa bahagian)
1 tangkai daun
karigaram secukup rasa

Campurkan kesemua bahan di atas dalam sebuah periuk bertangkai dan didihkan.

1 btg lobak merah (potong dadu kecil-kecil)
10 btg kacang buncis (potong kecil-kecil) atau 3 sudu besar kacang peas
3 biji kentang (rebus hingga empuk, potong dadu)
2 btg lada hijau (kerat kpd beberapa bahagian)
sedikit hirisan kobis (jika suka)
1 sudu teh serbuk lada merah
½ sudu teh jintan manis
½ sudu teh jintan putih
1 sudu teh garam
1 sudu teh asam jawa (campur dgn 2 sudu besar air dan ambil air asamnya)

Cara:
Bila kacang dhalnya sudah empuk, masukkan lobak merah, kacang buncis, kentang, kobis dan lada hijau. Apabila sayurnya sudah lembut, masukkan serbuk lada merah, jintan manis, jintan putih, garam dan air asam (sket jer). Masak hingga kuahnya pekat.

Bahan-Bahan Utk DiTumis:
4 ulas bawang merah (hiris halus)
1 sudu teh biji sawi
3-4 tangkai lada kering (potong beberpa bahagian)
1 tangkai daun kari
2 sudu besar minyak

Cara:
Panaskan minyak dan masukkan bahan-bahan utk ditumis. Bila bawang sudah layu, tuangkan pada dhal/sayur-sayuran yg dah empuk tadi. Gaul rata dan biarkan sebentar sebelum dimatikan api.



Sambar Thosei
Bahan-Bahannya
½ cawan kacang dhal – bersihkan dan rendam 1 jam
4 cawan air
1 tangkai daun kari
2 ulas bawang putih – hiris halus
1 biji bawang besar – hiris tebal
2 btg lada hijau – potong-potong
1 sudu teh serbuk kunyit
1 batang lobak merah - dipotong dadu (atau ikut suka anda)
4 btg kacang panjang – potong kecil-kecil
1 biji kentang – dipotong dadu (atau ikut suka anda)
1 btg labu(petola) ular (potong kecil-kecil)

Campurkan dgn 2 sudu besar air, dijadikan rempah basah:
1 sudu teh serbuk lada
1 sudu teh serbuk ketumbar
½ sudu teh jintan putih
1 sudu teh asam jawa (campurkan dgn ½ cawan air, ambil airnya)
1 sudu besar kelapa parut – dikisar halus (atau 3 -4 sudu makan santan pekat)

Bahan-Bahan Utk DiTumis
2 ulas bawang merah – hiris halus
3-4 tangkai lada kering – dipotong kpd 3-4 bahagian
½ sudu teh biji sawi
1 tangkai daun kari
3 sudu besar minyak

Cara:
Toskan dhal, masukkan ke dalam sebuah periuk, tuangkan air dan masukkan daun kari, bawang putih, bawang besar, lada, garam dan serbuk kunyit. Biarkan hingga mendidih. Bila dhalnya dah empuk, masukkan lobak merah, kacang panjang, petola dan kentang.Bila kentangnya dah empuk/lembut, masukkan rempah basah. Didihkan lagi, kemudian masukkan air asam dan kelapa yg dah dikisar tadi atau santan. Didihkan bahan campuran ini sekali lagi. Panaskan minyak dan masukkan bahan-bahan tumis. Bila bawang dah garing, tuangkan pada dhal. Tutup periuk sebentar sebelum dimatikan api.




Paceri Kelapa & Lada Merah
Bahan-Bahannya
120 gm kelapa parut
10 tangkai lada kering (rendam dgn air panas)
3 ulas bawang merah (potong kasar-kasar)
1 ulas bawang putih (potong kasar-kasar)
½ sudu teh halia hiris
¾ cawan air
Kisar semua bahan di atas sehingga halus

1 sudu teh asam jawa (tuangkan ½ cawan air, ambil airnya)
beberapa tangkai daun kari
garam secukup rasa

Bahan Utk DiTumis
2 ulas bawang merah (hiris halus)
1 sudu teh biji sawi
1 tangkai daun kari
2 sudu besar minyak

Cara:
Campur bahan-bahan kisar dgn air asam dan garam lalu didihkan atas api kecil. Kacau sekali-sekala. Bila campurannya mula pekat, angkat. Panaskan minyak dan masukkan bahan-bahan tumis. Bila bawangnya dah garing, angkat dan tuangkan pada paceri yg dah masak tadi. Tutup periuk sebentar (1 minit) sebelum dimatikan api.

Paceri Kelapa & Lada Hijau

Bahan-Bahannya

120 gm kelapa parut

2-3 btg lada hijau (hiris kasar-kasar)

3 ulas bawang merah (hiris halus)

1 ulas bawang putih (hiris halus)

½ sudu teh halia hiris

¾ cawan air

Kisar semua bahan di atas sehingga halus

1 sudu teh asam jawa (tuangkan ½ cawan air, ambil airnya)

garam secukup rasa

Bahan Utk DiTumis

2 ulas bawang merah (hiris halus)

1 sudu teh biji sawi

1 tangkai daun kari

2 sudu besar minyak

Cara:

Masukkan bahan kisar ke dalam periuk. Masukkan pula garam dan air asam. Didihkan dgn api kecil dan dikacau sekali-sekala. Apabila kuahnya mulai pekat, angkat dari dapur. Panaskan minyak dan masukkan bahan-bahan tumis. Bila bawangnya dah garing, angkat dan tuangkan pada paceri yg dah masak tadi. Tutup periuk sebentar (1 minit) sebelum dimatikan api.

Nota: Jika anda kurang gemar dgn lada hijau, cuba resipi alternatif untuk sambal/paceri kelapa ini:

SAMBAL KELAPA

Bahan-Bahan

150 gm kelapa parut

¾ - 1 cawan air

Kisar semua bahan di atas sehingga halus, sedikit air asam (sket jer, jgn terlalu masam) garam secukup rasa

Bahan Utk DiTumis

2 ulas bawang merah (hiris halus)

1 sudu teh biji sawi

1 tangkai daun kari

1 tangkai lada kering (dipotong-potong)

2 sudu besar minyak

Cara:

Masukkan kelapa parut yg dah dikisar ke dalam periuk. Masukkan pula garam dan air asam. Didihkan dgn api kecil dan dikacau sekali-sekala. Apabila kuahnya mulai pekat, angkat dari dapur. Panaskan minyak dan masukkan bahan-bahan tumis. Bila bawangnya dah garing, angkat dan tuangkan pada sambal kelapa yg dah masak tadi. Kacau rata-rata dan tutup periuk sebentar (1 minit) sebelum dimatikan api.

Wadeh Udang

WADEH UDANG
Sumber: Abang Rozzan

Bahan-Bahannya :
150 gm kacang dhal hitam (ulundu) yg telah dibuang kulit (rendam 4-5 jam)
450 gm tepung gandum
1 biji bawang besar (potong dadu)
1 tangkai daun kari (dihiris)
½ sudu teh soda bicarbonate atau potas
1 sudu makan yeast segera
350 -400 gm udang hidup
1 sudu teh garam
2 batang lada hijau (dihiris)
1 cm halia (dihiris)
½ sudu teh serbuk lada hitam
1½ cawan air (lebih kurang)

Peraturannya:
Kacang dhal dikisar bersama air sehingga halus. Masukkan halia dan kisar lagi. Kemudian tuangkan ke dalam bekas dan bubuh yeast dan potas. Kacau rata-rata. Seterusnya, masukkan potongan/hirisan lada hijau, bawang dadu, daun kari, garam dan serbuk lada hitam. Akhir sekali masukkan tepung gandum dan adun sehingga rata semuanya.

Perapkan adunan ini selama 2-3 jam. Ambil sekeping plastik dan basahkan sedikit dipermukaannya. Dengan tangan yang basah, ambil sedikit adunan dan bulatkan seperti donut. Letakkan udang pada adunan itu lalu digoreng dengan minyak yang banyak. Hidangkan bersama lada hijau.