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Cookery Book

Cookery Book

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Published by Tara Gorur

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Published by: Tara Gorur on Mar 02, 2013
Copyright:Attribution Non-commercial


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60gms ghee2 Onion (Pyaj)s, thinly sliced2 clove (laung)s garlic (lasan), thinly sliced2 tblsp curry powder 1 tblsp tomato (tamatar) paste1 1/2 kg chicken pieces
How to make dry chicken curry:
Meld ghee in a frying pan, sauté onions and garlic until onions is tender.
 Add curry powder and tomato paste, sauté 3 minutes.
 Add chicken pieces, mix well, cover, simmer for about 45 minutes or until chicken is tender.
 Add lemon juice and coconut, which will absorb any excess gravy.
The pan must be continually watched, as the contents may stick. If this happens, add just sufficient water to prevent it.1 chicken1/2 -1 tsp salt2 tbsp lemon juice3/4th cup ghee4 large onions (chopped)2 flakes garlic (crushed)2 cups /142ml curd / plain yogurt11/4th cups water 
6 cloves1 brown cardamom12 black peppercorns2 pieces cinnamon stick1/2 tsp ground ginger 1 tsp turmeric powder 1 tsp red chili powder 
1 tsp garam masala powder 225gms tomatoes (peeled & halved)1 medium onion (chopped and fried)
How to make murg do pyaaz:
Cut the chicken into four or eight pieces. Mix the salt and lemon juice and rub all over the chicken. Set aside for 30 minutes.
Heat the ghee in a deep pan and add the first four spices. Stir well then add the chicken, onion ,garlic and remaining spices.
Cook gently for 15 minutes, stirring continuously.
 Add the curd / yogurt and stir for 5 minutes over a low heat. Add the water, cover and simmer for 40-50 minutes, or until the chicken is tender.
Sprinkle the top with garam masala powder, arrange the tomatoes around the dish and cover with the onion.
Cook murgh do pyaaza over moderate oven (180 degree C, 350 degree F, gas mark 4) for 10 minutes before serving.
500-600gms. boneless chicken (cut into1-inch cubes)2 tbsp Soya sauce1 egg2 tbsp corn flour / corn starch5-6 green chilies (finely chopped)2 green onion tops (finely chopped), if available1 tsp garlic pasteSalt To Taste1/2 tsp white pepper powder or to taste1 tsp sugar  A pinch of ajinomoto (optional)2 cups chicken broth / water 1 tbsp oilOil to fry
How to make chili chicken :
Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.
Heat oil and deep fry the marinated chicken pieces till golden brown.
Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.
 Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.
 Add fried chicken pieces to it and cook for few minutes.
Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. Cook for 2-3 minutes.
Serve chilli chicken hot garnished with chopped green onion tops. Goes well with steamed / boiled rice.
10 flakes garlic (crushed)2 tbsp grated ginger Salt To Taste1 cup curd or plain yogurt1 tbsp lemon juice1 chicken1 cup long grain rice
3/4th cup shelled peas6 bay leaves1 cup ghee2 large onions (finely chopped)225gms/1/2 lb tomatoes (peeled & sliced)2 cups hot water 3 tbsp chopped coriander leaves
2 tsp garam masala powder 1 tbsp turmeric powder 8 cloves6 black peppercorns1 brown cardamom1 tsp red chili powder 1 tbsp roasted coriander powder 1 tsp cumin seeds1/2 tsp saffron strands
How to make chicken murgh musallam :
Mix three-quarter of garlic with half the ginger, half the garam masala, 1 tbsp. salt, 1/3rd of turmeric, half of curd and the lemon juice and mixto paste.
Make small cuts in the chicken flesh and rub the paste all over and in the cavity. keep aside for 2 hours.
Half cook the rice with peas, remaining garlic , 4 cloves, peppercorns, 1/2 tsp. salt, brown cardamom and 4 bay leaves and water and use tostuff chicken.
Heat the ghee in saucepan and fry the chicken until brown all over, being careful not to let the stuffing out. Drain the chicken.
In another pan fry half onions in the remaining ghee with 2 bay leaves, remaining cloves and green cardamoms, until golden.
 Add the remaining turmeric and chili powder. Make a paste grinding together the coriander and cumin seeds and the remaining onion andgrated ginger.
Cook, stirring, for 5-10 minutes, until the ghee starts to separate. add the remaining curd, the tomato and 1/2 tsp. salt.
 Add the chicken to the pan and baste with the spice mixture. Pour over 300ml/ 11/4 cups of water, cover and cook in a moderately hot oven(200 degree centigrade, 400 degree Fahrenheit, gas mark 6) for 1 hour.
Steep the saffron in the remaining garam masala powder and coriander leaves before serving murgh musallam.
6 medium sized Tomatoes2 cloves Garlic10 gm Gelatin powder 2 Bay leaves Â½ tsp crushed Pepper Corn Â½ tsp Mixed herbs

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