Indian Chicken Recipe - Ginger Chicken

This recipe is an adaption of chinese recipe by the same name. Much more spicy and more lip smacking.

Ingredients :

1¼ lbs. Chicken(skinless, boneless)

¼ tsp. Turmeric Powder

10 tbsps. Ginger(paste)

4 tbsps. Vegetable Oil

2 nos. Red Chilies

¼ tsp. Mustard seeds (black)

½ tsp. Fennel Seeds

2 pieces Cinnamon

5 cloves Garlic

1 no. Onion

1 no. Tomato

½ tbsp. Red Chili Powder

1 tsp. Black Pepper

Cilantro for garnishing

Method :

Put the chicken peices into a bowl and add the turmeric and 1 tsp salt.

Chop the ginger finely and put into a blender along with about 2 tbsps water. Blend to a paste.

Squeeze the juice through a strainer over the chicken, discarding the pulp. Mix well.

Cover and refrigerate for at least four hours but preferably overnight.

Heat the oil in a wok over a medium heat.

When hot add the chillies, mustard seeds, urad dal , fennel and cinnamon.

Stir for a few seconds until the mustard seeds pop.

Add the garlic and stir, then add the onion and stir and saute until soft and just starting to brown.

Add the tomatoes and fry for 2-3 minutes.

Add the chicken and its marinade, cayenne pepper and the remaining salt.

Stir and fry on a high heat for about 6 minutes until browned.

Cover, turn heat to low and cook for 10-12 minutes, stirring occasionally.

Remove the cover and sprinkle in the black pepper.

If there is any liquid left turn up the heat and dry off before serving.

Sprinkle with freshly chopped coriander.

Source : DSG Group

Indian Vegetable Recipe - Baigan ka Bharta

Ingredients :

1 medium Baigan (eggplant)
1/2 cup Cooked green peas
1 Finely chopped onions
1 Finely chopped tomatoes
1 Finely chopped green chilli
1/2 tsp Red chilli powder
1/2 tsp Garam Masala Powder
1/4 tsp Turmeric Powder
3 tbsp Vegetable oil
Salt to taste
Chopped green coriander leaves for garnishing


Method :

• Brush baigan (eggplant) with oil and roast it on a gas burner over medium heat.
• Frequently turn the eggplant upside down, until fully roasted.
• Once done, hold it under cold running water or in a bowl full of water. Cool it and peel off the blackened skin.
• Mash the flesh.
• Heat oil in a pan / kadhai . Add green chilli and onion and fry over medium heat until light golden brown.
• Add red chilli powder, turmeric powder, garam masala and salt and stir. Add tomatoes and cook until tender.
• Add green peas and mashed baigan (eggplant). Stir well. Fry the baigan bhartha for 5-7 minutes over medium heat.
• Garnish the baigan bharta with green coriander leaves and serve hot.

Source & Image Copyright : IndianFoodForever

Indian Snack Recipe - Golden Fried Corn

Golden fried corn

Ingredients :

Baby corns 6
Corn flour - 2 tbsps.
Flour - 2 tbsps.
Oil 1 tsp.
Baking powder 1/4 tsp
Ajinomoto - A pinch (optional)
Salt and pepper to taste
Oil for frying

Method :

Cut the baby corn into three juliennes each.

Mix corn flour, flour, oil, baking powder, ajinomoto, salt and pepper well.

Add enough water to make a smooth dough and beat well. The batter should be thick.

Heat oil in a frying pan.

Dip the baby corn in the batter and fry till golden brown.

Serve hot with chilli sauce

Source : Recipes Database

Indian Chicken Recipe - Butter Chicken

Butter Chicken

Ingredients :

• 2 tsp Sirka

• 8 tbsp Ghee

• 1 kg Chicken

• 4 tbsp Cream

• Salt as per taste

• 2 tsp Chilli powder

• 1 tsp Garam Masala

• ¼ Tomatoes, chopped

• 2 tsp Ginger-Garlic paste

• 150 gm Onions, chopped

• 4 tsp Cashewnuts, powdered

Method :

1. Remove skin of chicken and cut into big pieces.Wash and squeeze out the water.Add vinegar, salt. Allow to soak for half an hour.

2. Heat ghee in the pressure pan. Add 2-3 pieces of chicken at a time, cover ther pan and fry till brown and remove. Open it after 2 minutes.

3. In the remaining ghee fry the onions till brown.

4. Add ginger garlic paste and fry well.

5. Add chilli powder, garam masala and tomatoes. Fry till the tomatoes form a thick paste.

6. Add the fried chicken pieces and one cup of water.

7. Add salt to taste. Pressure cook for 8-10 minutes.

8. Cool the cooker for 10 minutes. Add cashew powder and simmer for 2 minutes.

9. Pour the cream on top and serve hot.

Source : TOI

Indian Salad Recipe - Bean Sprouts Salad

BEAN SPROUTS SALAD

It's the summer time of the year when most of us prefer to eat light and look fresh, rather than gorge on heavy, rich meals and feel lethargic. We get you an assortment of delicious salad recipes that'll keep you feeling light and bright!

Ingredients :

1½ cups bean sprouts (washed and drained)
1½ cups cucumber, peeled and cut into thin strips
½ cup spring onions, diced

For the garnish:

3 tablespoons roasted peanuts(to be mixed into a dressing)
2 tablespoons lemon juice
1 tablespoon castor sugar
2 tablespoons olive oil
½ teaspoon mustard powder
salt and pepper to taste

For the dressing:

Shake the ingredients thoroughly in a closed bottle.

Chill and use as required.


Method :

Combine the bean sprouts, cucumber and spring onions in a bowl and chill.

Just before serving, add the dressing as required and toss.

Serve immediately, garnished with roasted peanuts.

Source and Image Copyright : MSN India