Food Corner

This is A very Delicious and enjoyable chicken dish.(kababs).
Ingredients:

800 g ~ boneless breast pieces of chicken
200 g ~ gram flour roasted
200 g ~ Cream
2 ~ eggs
Salt as per taste
White pepper as per taste
Garam masala as per taste
Cardamom powder as per taste
2 tsp ~ Garlic-ginger paste

Method:

Cut the boneless chicken into 14 to 16 pieces. Then make a paste of salt, garam masala and white pepper, ginger garlic paste, cardamom. Now marinate these chopped pieces with this paste about 25 minutes. Take another bowl and prepare a hard batter of egg, cream and flour of gram pulse and salt. Now take away the chicken pieces from the marinate, and paste this thick batter equally on each marinated chicken piece then roast all in to a microwave oven or you also use tandoor to cook them.

Note
Serve hot with any spicy chutney and it is very tasty with sliced onions.

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Use it as a starter.
 Ingredients

20 pieces of paneer
2 tablespoon soya sauce
1/2 cup chili sauce
1/2 cup ketchup
8 green chilies (finely chopped)
2 tbsp coriander leaves (finely chopped)
1 tsp garam masala powder
2 tsp cumin powder
1 cup of gram flour

Method

Take a pan and mix tomato, soya and chilli sauce mix them properly then add chopped green coriander and green chillies, also add jeera and garam masala in gram flour( besan) now make a thick batter of it. If required use more water in it. In a frying pan heat oil in a high temperature them low the flam in a medium. Now take paneer pieces and dip them one by one in the thick batter and fry them till they become golden brown. Take away from oil and put them on a kitchen paper or on a newspaper which absorbs extra oil. Now it is ready to Serve. It is delicious with sauce or green chutney.

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Ingredients:-

1 kilogram ~ Red gram dal
 5oo gram ~ Peppercorns
 400 gram ~ Cumin
 200 gram ~ Asafoetida
 600 gram ~ Dried red chilli
 1 and 1\2 kilo ~ Coriander seeds
 100 gram ~ Turmeric Powder
 Some Curry leaves (a bunch)

Method:-

Take a fry pan, heat the frying pan. Stir fry the asafoetida and put it one side. Now add      red gram dal, peppercorns, dried red chilli, curry leaves, coriander seeds, cumin and fry it until all thing turns light brown. After cooling grind all these ingredients in to a power mixer until they becomes in a form of powder. Now add turmeric powder in it and store it in a dry packed utensil. Now this is ready, this is the powder for preparing rasam. When you want to make 8 cups of tomato rasam you require 3 tea spoon rasam powders. In this way this is a previously made rasam powder which helps you to prepare instant and delicious rasam.

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paneer ki rori

You need:-

 (1)  ~ 200 grams of paneer finely choppe

(2)Â Â ~ 4 table spoon of green coriander leaves finely chopped

(3)Â Â ~ 2 bowl of onion finely chopped

(4)Â Â ~ salt as per your taste.

(5)Â Â ~ Ghee or vegetable oil

(6)Â Â ~ Wheat flour for making a smooth dough

Method:-

Take a pan and mix the crushed paneer, finely chopped onions, finely chopped fresh green coriander leaves and salt as your taste then mix all properly. Now make small balls of the previously making dough and put the filling inside the bolls. Then make bolls into roll and make the rotis of it. Roast the roti on a tawa in a mid slow flame. After 2 or 3 minutes when they cook slightly apply some oil or ghee on them and then again cook them for some more minutes. If you like you can add some chopped green chillies and garam masalas and chat masala in to the filling. Serve hot with any chutney or sauce.

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Ingredients

2 ~ cups of basmati rice
2 ~ tablespoon of Oil
Salt as per taste
Chili Powder as per taste
4 ~Tomatoes
4 ~ Capsicums
4 ~cups of Water        Â

  Method

 Start from chopping the tomatoes and capsicum in long and thin sized slices. Adjust the microwave to high heat. Take a container and mix half of the chopped tomatoes and capsicums with the oil and took it in the microwave oven for 2 - 4 minutes. Then mix oil, rice, and salt and chilli powder in it. Then after mixing it took it in the oven for 15 minutes. Mix the all contents once or in required twice in-between. After cooking take away it from the microwave oven. Garnish the cooked rice with the remaining sliced tomato and sliced capsicum, before you serve it.

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Ingredients:

Capsicum ~ 200g finely chopped
Onion ~ 2 chopped
Green chili ~ 4 to 5
Ginger paste ~ 2 teaspoon
Garlic paste ~ 2 teaspoon
Tomatoes ~ 4 Â chopped
Red chili powder ~ 1 teaspoon
Cumin ~ 1 teaspoon
Soya sauce ~ 3 teaspoon
A pinch of green coriander leaves
Salt ~ Â 1 teaspoon
Oil ~ 2 tablespoon

TIME ~ 20 - 25 min
SERVINGS- 4 to 6 persons

METHODS-
Take a fry pan and put oil in it and heat the oil. Now put cumin seeds in it after 2 sec. add garlic and ginger paste in it stir fry until it turns into brown. Then put finely chopped onions in it and stir fry it for 4 to 5 minutes. Now add finely chopped tomatoes and red chilli powder, soya sauce. Then add finely chopped capsicum in it then finely mix properly all the ingredients. Stir fry 4 to 5 minutes. Then add salt as your taste. Again cook it for 7 to 12 minutes. Now it is ready to serve, Garnish with green coriander leaves.

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Ingredients:-

Potatoes - 4 medium size
Mushrooms -500 grams or 20-25 small pieces.
Simla Mirch – Two big size, chop them in sliced.
Onion - 4 medium sizes, chopped.
Ginger garlic paste – 1 teaspoon.
Zeera and black peper powder- 1\2 tea spoon.
Garam masala - 1 teaspoon.
Curd-200 grams.
Salt - as to your taste.
Red Chilly powder- 2 teaspoon
Turmeric powder- 1 tablespoon
Vegetable Oil – you can use any oil which you like (mustard or corn or groundnut)

Preparation -

Deep fry the mushrooms in oil until they becomes golden brown, then take them aside. Now after boiling the Potatoes cut them into pieces. Now heat the oil in frying pan, after heating the oil put the thinly chopped onion in it. Stir fry it until it turns in light brown in colour. Now add a past of garlic and ginger, red chili, Zerra, black peper and turmeric powder in onion. Then mix 1 cup of water in it and cook it for five minutes then put shimla mirchi in it and then cook it again for 3 minutes, then put fried mushroom and sliced Potatoes and cook it again for10 minutes. Lastly mix curd and one small size bowl of water in it you can add garam masala in it, it give a spicy flavour.to the dish. Cook it for 3 minutes in a dim flame. Now it is ready.

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A new dish Aleecha

1 cup of sliced Onion
20 cloves of thinly sliced Garlic
4 cup of thinly sliced Carrots
2 cup of Water
6 table spoon of Corn oil
2 tea spoon of Turmeric powder
2 tea spoon Fresh hot green peppers
1 to 4 peppers 2 lb Cabbage; thickly sliced
2 tea spoon Queman; see note
2 table spoon Tomato paste
2 tea spoon of Salt as per taste
2 lb Potatoes cut long in size
HOW TO MAKE:-

Aleecha is a mixture of veggi stew. Quemam is a ingredient which normally not available in the US. So in place of it you can use dry berebere. Take a pan, in dry pan on a reasonable slow heat, stir fry garlic, onion, and carrots for 3 minutes. Then put 1 cup of the water and cook it for 10minutes long. Now put the oil and cook continuously in a slow heat. Then add the turmeric powder, red chilies, and sliced cabbage. Cover up the fry pan and cook for two minutes. Mix well and put the tomato paste, quemam, salt and the potatoes. Cover up the pan and boil for 8 minutes. Now pour the left over water and cook for 5 minutes in a dim flame. When you see that the potatoes become softer and the sauce becomes thick, so it is ready to serve. Serve at normal temperature with the Injeera.
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A DELICIOUS AALOO CURRY
YOU NEED:-

1/2 cup of Coconut oil*
4 table spoon Curry powder
2-Â Slices of green mango,
2 - Â Peeked (optional)if you like
4 -fresh Garlic cloves, crushed
4 - Â lb Potatoes, peeled and
2 - Â cup of Water
2 tea spoon Salt or as per taste
HOW TO PREPARE:-
Take the coconut oil or vegetable oil in a pan in a big pan and heat it. Put the crushed garlic in it and fry it when garlic becomes golden brown, stir fry continuously. Then take away the golden brown garlic from the oil and dispose of it. Now put the curry powder in to the oil and stir fry it for 7 minutes, stir fry continually. Then add the peeled potatoes, green mango, water and salt as per taste. Decrease  the heat, cover up it, and cook in a dim flame when the potatoes are becomes gentle, this will take about 20 minutes. Serve hot. If you like you can garnish this dish with green coriander leaves. This delicious dish can be served as a snack or as a vegetarian lunch.
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 Simple Bhindi Ki Sabji

You Need:-

2 Â lb of Fresh okra
6 Â table spoon Ghee or you can also use any oil which you like
3 Â table spoon Coriander powder
1 Â tea spoon Cumin powder
1 Â tea spoon Hungarian paprika powder
1 tea spoon Garam masala powder Â
or
1 tea spoon sabji masala powder
1 tea spoon Turmeric powder
2 tea spoon salt

Or
 Salt as per your taste
How To Prepare:-

Rinse carefully the dry fresh okra. Cut the top and bottom of it, slice them into rounds in shape, the size will be about half an inch thick.  Take a big pan, put oil or ghee in it and heat it. Now put sliced okra in it in a form of a single coat. Fry it in a medium heat for about 20 minutes. Stir it infrequently. Now mix the spices in it and carry on to stir and stir fry until the okra is becoming golden brown. Then take away  it from the heat, sprinkle the salt over it and now it is ready to serve.
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