Tandori Batair


Tandori Batair Recipe
Tandori Batair 
Ummm!
                                                                                        
                                                                                          INGREDIENTS :
 Quails (batyer) 8  
 Salt to taste  
 Vinegar (sirka) 4 tbsp
4) Ginger (adrak) paste 4 tsp
5) Garlic (lasan) paste 4 tsp
6) Yoghurt (dahi) 2 tbsp
7) Red Chilli powder 2 tsp
8) Red chilli paste 2 tbsp
9) Rock Salt 1/2 tsp
10) Garam masala 4 tsp
11) Cumin (jeera) powder 1 tbsp
12) Nutmeg (jaiphal) powder 1 tsp
13) Butter 3 tbsp

Method:

1.Clean quails and rub them with salt, lemon juice and ginger-garlic paste.
2.Keep aside for 30 minutes.
3.Whisk Yoghurt and add Red chilli powder, Red chilli paste, cumin powder, nutmeg powder, tumeric powder and garam masala.
4.Coat the quails evenly with this mixture and keep aside for 2 hours.
5.Skewer the quails and roast in a moderately hot tandor for 3-5 minutes.
6.Remove from skewer and serve hot accompnied by chutney.

~Pasta

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Crispy Chicken Broast


            ‘Crispy chiken Broast’.

Crispy Chicken Broast

 

      

    

 

 

 

                     Ingredients

  •                     Skinned chicken (12 pieces) 1
  •          Water 1 bowl
  •                Chili powder 1-2 tbsp
  •                   Green chili paste 2 tbsp
  •                Ginger garlic paste 1 tbsp
  •               Salt to taste or 2 tbsp
  •            Meat tenderizer 1 tbsp
  •             White vinegar 3 tbsp
  • For Coating:
  • Flour 2 cup
  • Corn flour 1/2 cup
  • Rice flour 1/2 cup
  • Red mill flour 1/2 cup
  • Baking powder 1 tsp
  • Chicken powder 1 tsp
  • Salt 1 tbsp
  • White pepper 1 tbsp
  • Mustard powder 1 tsp
  • Garlic powder 1 tsp
  • Red chili powder 1 tsp
  • Cinnamon powder 1 tsp
  •   Onion powder (optional) 1 tsp
  • Oil for frying
  •  
  •  
  • Cooking Directions
  1. To marinate: Dip the skinned chicken in bowl of water, along with chili powder, green chili paste, ginger garlic paste, salt meat tenderizer and white vinegar.
  2. Leave it to marinate for about 4 hours.
  3. Now take out the chicken, let it dry and reserve the marination water.
  4. Mix all the coating ingredients properly.
  5. Coat the chicken pieces with the coating mixture.
  6. Leave it to rest for a while.
  7. Dip the coated chicken pieces in the reserved marination water or spray that water on the pieces.
  8. Again coat the chicken pieces with the coating.
  9. Repeat the procedure for about 2 to 3 times.
  10. Rest the coated chicken pieces for at least an hour before frying.
  11. Deep fry the chicken pieces, covered.
  12. Check after 10 minutes and turn.
  13. When chicken pieces turn golden brown, take them out.
  14. Serve hot with broast dip, dinner rolls, french fries and ketchup.

 

~Pasta

Mughlai Chicken Botti


Mughlai Chicken Botti

Yummy!
Ingredients:
Boneless chicken cut into small cubes, 1/2 kg
Coconut, desiccated 1/2 tsp
Cashew nuts, roasted and powdered 18
Garlic powder 1/2 tsp
Chili powder 1/2 tsp
Red food color 2-3 pinches
Green chillies, coarsely ground 8, seeds removed
Fresh coriander and mint, 3 1/2 tbsp, finely chopped
Butter / oil 2 tbsp
Lemon juice 6 tbsp
Salt to taste

Method:

  1.  In a bowl mix all the spices and make a thick paste. Marinate chicken overnight in the refrigerator. Grease a baking tray with butter or oil, spread marinated chicken cubes on it and bake in a preheated oven at 180°C for 10-15 minutes till chicken becomes crispy and tender.
  2.  Turn the chicken over halfway through baking. Garnish with finely chopped coriander and mint leaves.
  3.  Serve hot with parathas or rice.

~Pasta

Black-eyed Peas: Pakistani Style!



We’ve all eaten, and maybe made too, Black-eyed Pea Salad. But today, we’ll be making Black-eyed peas the way it’s cooked in the Indian Subcontinent. Prepare yourselves for a mouth-watering journey! Try serving it with rice or chapathi. Squeezed lemon on top adds a marvellous flavour.


Makes:
1 bowl (can serve 3-4 people)


Ingredients:
Black-eyed peas: 1 cup
Onion: 1 small sized
Turmeric Powder: 1/4 tsp
Garlic and Ginger paste: 1 tbsp
Red Chili powder: 1/4 tsp
Salt: 1/2 tsp
Tomato Paste: 1 tbsp
Cooking oil: 1 tbsp

Directions:

  1. Soak Peas for 1-2 hours. 
  2. Drain the soaked peas. 
  3. Heat oil, and fry chopped onion till it changes colour to milky white. 
  4. Add the turmeric powder, chili powder, black-eyed peas, salt, 
  5. and the gralic and ginger paste to the onions. Fry for 2 minutes. 
  6. Now add the tomato paste and 3 cups of water. 
  7. Cook on a pressure cooker for 10 minutes. 
  8. Serve! 

~Pasta