Indian Non-Veg Starters - Spicy Reshmi Kebab

Spicy Reshmi Kebab

Ingredients :

800 gm Boneless chicken

1/3 cup Fresh yoghurt 

1/3 cup Almonds 

1½ tbsp Garlic paste

¾ tbsp Ginger paste

¾ cup Fresh coriander leaves

2 Onion-chopped

½ tsp Lemon juice

Salt to taste

1 tbsp cooking oil

Method :

 1.   Clean and cut the chicken into cubes.

 2.   Peel the skins of almonds after soaking in hot water for 15 minutes.

 3.   Combine the peeled almonds, coriander, onion, ginger and garlic pastes and grind to form a smooth paste. 

 4.   Add the salt, the lemon juice and mix well. 

 5.  Mix the above paste with yoghurt and add the chicken pieces, mix well to coat all the pieces. 

 6.   Cover and marinate the chicken in the refrigerator for 24 hours. 

 7.   Place the marinated chicken pieces on skewers by applying oil and grill for 15 minutes. 

 8.   When the chicken becomes tender, remove from the skewers.

Source : Sulekha

Indian Dessert Recipe - Sheer Korma

Sheer Korma

Ingredients :

* Vermicelli - 100gms

* Milk - 1.5litre

* Sugar - 250gms

* Chopped cashew nuts - 50gms

* Chopped almonds - 50gms

* Chopped dates - 50gms

* Powdered cardamom - 6nos

* Butter - 4tsp

* Water - 250ml 

Method :

Fry nuts in 2tsp butter till light golden colour, drain and keep aside. 

Fry vermicelli in the remaining butter until golden brown. 

Make a sugar syrup (one string consistency). 

Boil the milk until it is thickened to half the quantity. 

Add the fried vermicelli to the milk and cook. 

Do not allow lumps to form. 

Add sugar syrup and cook for a while until it comes to a homogeneous consistency. 

Sprinkle cardamom powder. 

Garnish with fried nuts.

Serve hot or refrigerated.

Chinese Chicken Recipe : Chinese Chicken Salad

Chinese Chicken Salad 

Servings:  4

Preparation Time:  18 min

Cooking Time:  0 min

Level of Difficulty:  Easy

Ingredients :

1/2 cup(s) fat-free mayonnaise   

1 Tbsp low-sodium soy sauce   

1 tsp ginger root, fresh, grated   

1 pound(s) Chicken breast, stewed, without skin, shredded (about 3 cups)   

1/2 cup(s) snow peas, cut in half lengthwise on a diagonal   

1/2 cup(s) sweet red pepper(s), diced   

1/2 cup(s) carrot(s), shredded   

1/4 cup(s) scallion(s), sliced   

4 piece(s) bibb lettuce   

Method :

• In a large bowl, whisk together mayonnaise, soy sauce and ginger until blended. 
• Add chicken, snow peas, peppers, carrots and scallions; toss to mix and coat.
• Immediately serve salad in lettuce leaves or cover and refrigerate up to 1 day. 
• Yields about 1 1/4 cups chicken salad and 1 lettuce leaf per serving.

Indian Chicken Recipe - Chicken with Creamy Mushrooms

Chicken with Creamy Mushrooms


Makes 6 servings.


Ingredients : 


1 pound sliced fresh mushrooms, such as button or shiitake
3 tablespoons butter
6 Italian-marinated skinless, boneless chicken breast halves
3 tablespoons rice vinegar or white wine vinegar
1-1/2 cups whipping cream
3 tablespoons capers, drained
1/4 teaspoon freshly ground black pepper


Method : 


In a large skillet cook mushrooms in 1 tablespoon the hot butter over medium-high heat about 5 minutes or until tender. 
Remove mushrooms from skillet.
Reduce heat to medium. 
Add the remaining 2 tablespoons butter and the chicken breast halves to skillet. 
Cook for 8 to 12 minutes or until no longer pink (170 degrees F), turning once. 
Remove chicken from skillet and keep warm.
Remove skillet from heat; add vinegar, stirring to loosen browned bits in bottom of skillet. 
Return skillet to heat. Stir in cream, capers, and pepper. 
Bring to boiling. Boil gently, uncovered, for 2 to 3 minutes or until sauce is slightly thickened. 
Return mushrooms to skillet; heat through. 
Top chicken with mushroom sauce. 


Notes :
This quick and easy recipe can be done from start to finish in 30 minutes. 
Use pre-marinated chicken breasts to cut both the marinating and the cooking time. 
If you can't find pre-marinated chicken breasts, plain skinless, boneless chicken breasts also work well for this main dish.