Sunday, November 22, 2009

Chicken Keema with Baby Peas

Curried Ground Chicken with baby peas for reduced saturated fats. Traditionally, Keema is made with ground Mutton. Mutton is high in saturated fats. So, Its better to use ground chicken.

1. Canola: 2 teaspoons
2. Finely chopped red-onions (preferably ground): ½ Cup
3. Garlic: 2 Large cloves peeled and minced
4. Finely chopped ginger: 1"x1"
5. Chopped Hari Mirch (Serrano Pepper): 1 (Remove seeds and white membrane to reduce spice)
6. Ground Chicken: 1½ Pound
7. Curry powder: 1 Tablespoon
8. Ground Cinnamon: ½ teaspoon
9. Ground Cloves: ¼ teaspoon
10. Ground black pepper: ½ teaspoon
11. Lal Mirch powder (Cayenne): ¼ teaspoon or to taste
12. Salt: ½ teaspoon or to taste
13. Tomato Puree: 1 Cup
14. Dahi (Yogurt): ¼ Cup
15. Water: ¾ Cup
16. Defrosted Baby green peas: 1 Cup
17. Chopped fresh Cilantro: 2 Tablespoons (Optional)

1. Heat oil in a non-stick pan. Add onions. Sauté till clear (about 3 minutes). Add Garlic, Ginger and Serrano. Continue Sautéing about 90 seconds.
2. Add Chicken. Continue Sautéing breaking up the chicken, till the chicken starts to change color
3. Add Curry Powder, Cinnamon, Cloves, Black Pepper, Cayenne, and Salt. Continue Sautéing for one minute
4. Add Tomato Puree. Continue sautéing till it forms a mixture.
5. Stir in Dahi. Continue sautéing for 2 minutes
6. Add water. Bring to a near boil. Turn down heat to medium. Cover. Simmer covered for 20 minutes or till done.
7. When chicken is tender, stir in baby peas. Bring it to a boil. Shut off heat. Do NOT cook peas for long time, they loose color and become mushy.
Optional: Garnish with fresh chopped Cilantro

Tuesday, November 3, 2009

cherry tomatoes with pesto stuffing

These are the little bite size treats on any appetizer trays,creating a flair of bright colour on the tray.This is easy and requires only a few common items always present in kitchen.



for the pesto:
1/2 cups coarsely chopped toasted nuts(walnuts,peanuts,cashews)
1/4 cup grated mozzarella cheese.
2 tbsp extra virgin olive oil.
1 tbsp fresh lime juice.
1/4 tsp paprika powder.
1 clove of garlic very finely chopped.
a pinch of oregano.
1/2 cup fresh loosely packed basil leaves.
salt to taste.
To complete:
12 cherry tomatoes.
pinch of paprika (garnish).
To make pesto:
Toast the nuts on a dry skillet over medium heat till they are brown ,3-4 mins,then coarsely chop them.
mix all the pesto ingredients in a bowl.Taste and adjust the seasoning.
To serve:
Cut the tomatoes at the top where the stalks remain attached,horizontally.Using a small melon baller or a spoon,scoop out the inside pulp ,seeds of the tomato.Store it for further use in other dishes.Gently fill in each tomato shell with about 1 teaspoon of the pesto e the tomato top as the tiny lid.Sprinkle lightly with paprika just before serving.
Arrange the stuffed tomatoes on a plate and garnish with basil leaves.Serve chilled or at room temperature. best when served chilled.

Monday, October 26, 2009

Murg Kaali Mirch


1 kg chicken
1 tsp turmeric powder
25 - 30 peppercorns
3/4 cup tomatoes chopped
1/2 cup onions sliced
1 tbsp coriander powder
6 - 8 cloves
8 - 10 curry leaves
2 tsp garlic chopped
3 tbsp oil
salt to taste


Clean, wash and skin the chicken.
Cut it into small pieces.
Ground peppercorns to a coarse powder.
Marinate chicken pieces with ground pepper,salt, turmeric and little vinegar.
Keep aside for an hour.
Heat up oil in a kadhai.
Mix in chopped onions and cloves.
Stir fry on medium heat up till onions are golden brown.
Mix in chopped garlic and stir fry for a minute.
Mix in coriander powder and chopped tomatoes.
Stir fry till oil leaves the sides.
Mix in marinated chicken pieces only, curry leaves and sitr fry them till they are light brown.
Add the remaining stock from marination and half cup water.
Cook them covered, stirring occasionally, till chicken is cooked.
Reduce the gravy,with stirring.
Adjust the salt.
Correct flavor and sprinkle lime juice and serve hot.

Thursday, October 15, 2009

Potato with black pepper (Aloo Marich)

300 g (11 oz) Potatoes, boiled, diced
2 tbsp (30 g) 1 oz Ghee
4 tsp (24 g) Black peppercorns (sabut kali mircti), crushed
Salt to taste

1. Heat the ghee in a wok (kadhai); add the potatoes and fry for 2 minutes.
2. Add black pepper and salt. Toss till the potatoes are coated well with the mixture. Serve hot.

serves: 2 - 4 persons

Egg Fried Rice

This is a basic recipe for fried rice that you can add to as desired. If adding other ingredients, increase the number of eggs to 3.

Need a bit of help? Here are step by step photo instructions showing how to make basic fried rice.

1 - 2 green onions, as desired
2 large eggs
1 teaspoon salt
Pepper to taste
4 tablespoons oil for stir-frying, or as needed
4 cups cold cooked rice
1 - 2 tablespoons light soy sauce or oyster sauce, as desired

Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper.

Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan.

Add 2 tablespoons oil. Add the rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in the soy sauce or oyster sauce as desired.

When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Stir in the green onion. Serve hot.

This item Serves 4 to 6.

Tuesday, October 13, 2009

Easy Baked Chicken Kiev

Halve, then remove skin and bone from 4 whole chicken breasts (12 oz. each). Pound between pieces of waxed paper until each is about 1/4 inch thick.Mix together 1/4 cup soft butter, 1/2 teaspoon oregano leaves, and 1 tablespoon chopped parsley. Also cut 1/4 pound jack cheese into 8 fingers, each about 1/2 inch thick and 1 1/2 inches long. In a pie pan, combine 1/2 cup each fine dry bread crumbs and grated Parmesan cheese, 1 teaspoon oregano leaves, 1/2 teaspoon garlic salt, and 1/4 teaspoon ground black pepper. Also melt 5 tablespoons butter.

Spread chicken pieces with an equal amount of the herb butter and top with a finger of cheese. Roll up, tucking ends under. Dip in melted butter, drain briefly, then roll in crumbs. Place seam side down, without sides touching in a 9 x 13 inch baking dish. Drizzle with remaining melted butter. Cover and chill at least 4 hours or overnight.

To serve, uncover and bake in a 400 degree oven for about 20 minutes or until chicken is no longer pink when slashed. Transfer to a serving plate. Serves 8.