Indian Non-Veg Recipe - BUTTER CHICKEN !!

BUTTER CHICKEN - A very famous Indian recipe


Ingredients :


Chicken ( skinned, boned and diced ) : 1 kg
Curd : 150 ml
Almonds (crushed) : 50 gm
Cinnamon (crushed) : 1/4 tsp
Cloves (crushed) : 1/4 tsp
Bay leaves (crushed) : 1/4 tsp
Green cardamon : 4
Ginger pulp : 1 tsp
Garlic pulp : 1 tsp
Tomatoes (chopped) : 400 gm
Onions (chopped) : 2
Fresh coriander (chopped) : 2 tbsp
Fresh cream : 4 tbsp
Chilli powder ; 1-1/2 tsp
Garam Masala powder : 1 tsp
Corn Oil : 1 tbsp
Butter : 75 gm
Salt to taste


Method :


Take a bowl and put curd, all the dry spices, ginger, garlic, tomatoes, ground almonds and salt.
Blend Well
Put the chicken pieces in a large bowl.
Pour over the curd mixture
Heat butter and oil together in a pan,
Put onions and fry for three minutes
Add the chicken mixture.
Saute for about 7 to 10 minutes.
Add half of the coriander leaves. Blend well.
Add cream, Stir for sometime. Simmer.
When the chicken is done, garnish with the remaining coriander leaves before serving.
Tastes best with parathas or chappatis.


Source : Celeb Cook-In, TOI

Indian Non-Veg Salad Recipe - Grilled Chicken Salad

Grilled Chicken Salad


Ingredients :


¼ cup soy sauce 
¼ cup olive oil
2 pounds skinless boneless chicken breast – cut in bite size chunks
garlic powder – to taste 
2 cups lettuce
1 large tomato
1 medium cucumber 
½ red onion
black pepper – to taste 
balsamic vinegar – to taste




Method :


Heat oil in non-stick fry pan 
Saute chicken with garlic powder until just starting to turn a golden brown. 
Add soy sauce. 
Simmer on low heat for about 5 to 10 minutes. 
The oil will float a little to the top. That’s okay.
Make salad with the remaining items. 
Sprinkle with black pepper. 
NO SALT! That’s what the soy sauce is for.
When salad is ready, pour the hot mixture of chicken,oil and soy onto the salad.
Add balsamic vinegar to taste and toss. 
The lettuce will wilt a little.

EASTER SPECIAL - BUNNIES & BELLS

BUNNIES AND BELLS


Ingredients :


Chocolate slab, as required
Chocolate moulds


Method :


Painting the Moulds 
Paint the edges to define the bunny, bell or Easter Egg.
Use a toothpick dabbed in colored chocolate to paint the small raised designs of the mould.
Allow each colour to dry completely before adding the next to prevent colours from running into each other.
Place the moulds in the freezer for a few minutes to quickly harden the chocolate painting.


Making Chocolate Treats
Once the chocolate colours are set, fill the moulds with melted chocolate.
Place the filled moulds in the refrigereator or freezer to set. 
The time taken depends on the size of the mould and the thickness of the chocolate. 
Once the chocolate is hard, it will easily release from the mould when turned over.
Tap lightly, if needed.




Source : Taste Buds, TOI

EASTER SPECIAL - HOT CROSS BUNS !

HOT CROSS BUNS


Ingredients :


Refined Flour : 2 kg
Yeast : 100 gm
Salt : 40 gm
Castor Sugar : 400 gm
Eggs (whole ) : 700 gm
Wheat gluten : 5 gm
Milk : 400 ml
Water : 400 ml
Unsalted Butter : 900 gm
Raisins : 1 kg
Fondant icing : 320 gm
Old dough : 200 gm


Method :


Take a mixing bowl, add refined flour, yeast, salt, wheat gluten and sugar together and mix.
Then slowly add water, eggs, unsalted butter and milk, and very little quantity of old dough.
Mix it such that the dough structure should be soft and firm.
Also check whether the dough is stretchable for the perfect mix.
Then add raisins to it.
Knead the dough and keep it for refrigeration overnight.
Take out the dough from freezer and keep it at room temperature.
Then make round rolls of 80 gms each and arrange it on a tray.
Cut a cross on to it. Then prove it for one hour at room temperature.
Give an egg wash and set the oven temperature to 80 deg.
bake it for 20 min.
Put the buns on a cooling tray for 20 minutes to cool.
Then put the fondant icing strip across the cut on the bun.
Its ready to serve.




Source : Taste Buds, TOI

EASTER SPECIAL - EASTER EGGS !!

EASY TO MAKE EASTER EGGS


Ingredients :


For the Easter Egg  :
Sponge / Slice Cake : 300gm
Chocolate : 150 gm (melted)
Jam : 25 gm
Nuts : 25 gm
Raisins : 25 gm
Meusil : 100 gm


For Coating and Decoration :
Icing Sugar : 300 gm
Hot Water : 2-3 tbsp
Colour : few drops
Gems shaped chocolates for decoration


Method :


Crumble the sponge cake.
Add in the rest of the ingredients and work it so that it binds together.
Portion it into 60gm each, and press it into oval shapes with your hands.
Refrigerator for 30 minutes.
For the Coating, add hot water to the icing sugar along with the edible colour.
Cook it on a double boiler for about two minutes.
Place the eggs on a wire mesh and spoon out the hot icing onto the eggs.
Let the excess icing drip off.
Decorate with gems.
Carefully lift the eggs and place them in a decorative basket.


Source : Taste Buds, TOI