FOOD FOR ME

Chicken Fried Rice

2009-11-10T04:48:00.000-08:00

Chicken Fried Rice

This site provides you the information for Indian Cooking Recipes. Learn to cook this delicious Indian Chicken Recipe. Be tantalised with the wonderful Indian Chicken Recipes provided just for you!

Ingredients :
6 cups boiled Basmati rice
1 cup chicken
1/2 cup prawns cooked
1 egg
1/4 cup capsicum cut into fine strips
1 cup regular onion, chopped fine
1 cup spring onions, chopped fine
2 tablespoons of ginger-garlic paste
1 cup of mixed vegetables
soya sauce
chilli sauce

Method :
Make sure the rice isn't overcooked or mushy.
Add a little oil when boiling so that it doesn't stick together.
Fry the regular onions till light brown.
Add ginger-garlic paste and fry.
Add the rice and fry with soya sauce to taste.
You can add a little chilli sauce if you want.
Separately, lightly fry the pre-cooked meats with a little soya sauce.
Beat the egg thoroughly and fry separately, stirring constantly. Add to the rice.
Separately, lightly fry each vegetable and keep aside. Do not over fry or the vegetables will become soggy. They should remain slightly crisp.
Add the meats and vegetables to the rice and mix thoroughly.
Your delicious meal is ready.

FRIED BANGDA

2009-11-10T04:46:00.002-08:00

Mackerels marinated in a spicy and tangy masala, and shallow fried.

Ingredients


Mackerels whole	8 medium
Salt	to taste
Lemon juice	2 tablespoons
Kokum petals	10-12
Red chilli powder	3 teaspoons
Turmeric powder	1/2 teaspoon
Ginger paste	2 tablespoons
Garlic paste	2 tablespoons
Oil	to shallow fry
Rice flour coarse	1 cup
Lemon, cut into wedges	1

Method

Make a small slit at the stomach and clean the mackerel from inside and wash thoroughly. Make four to five quarter inch deep cuts on both the sides, apply salt and lemon juice. Keep aside for fifteen minutes. Soak kokum in half a cup of warm water for fifteen minutes, crush slightly, strain and keep aside. Mix red chilli powder, turmeric powder, ginger paste, garlic paste, kokum pulp and salt and marinate mackerels in this paste for half an hour, preferably in a refrigerator. Heat two tablespoons of oil in a frying pan. Roll the fish in rice powder and shallow fry in small batches, without overcrowding the pan, for two to three minutes. Turn the fish, dribble some more oil and continue to cook on medium heat for two minutes or till the mackerels are light brown and crisp. Drain onto an absorbent paper. Serve hot garnished with lemon wedges.

Fish Patties

2009-11-10T04:46:00.001-08:00

Fish Patties

Ingredients :
2 eggs, beaten
1/2 cup bread crumbs
Oil for frying

Mix together for the patties :
250 gms codfish, cooked and minced
2 potatoes, boiled and smashed
1 small onion, chopped finely.
1/2" inch ginger, grounded into paste
3 garlic flakes, grounded into paste
5 green chillies, chopped finely
1/2 tsp garam masala
1/4 tsp turmeric powder
1 tbsp coriander leaves
Salt as per taste

Method :
Add to the patties mixture ½ of beaten egg. Mix it well.
Make small rolls of the mixture and flatten it. Heat oil for frying.
Dip the patties in the remaining beaten egg. Roll it in the bread crumbs.
Deep fry till golden brown. Remove and drain it. Serve hot with wafers.

Crisp-Fried Surmai Fish

2009-11-10T04:44:00.000-08:00

Crisp-Fried Surmai Fish

Ingredients :
6-8 thickish slices of Surmai fish
3 lemons, juice extracted
1 1/2 tsp chilly powder
oil as required salt to taste
25 gm ginger
8 cloves
20 gm black cardamoms
20gm cinnamon
15 gm cumin seeds
25 gm ani seeds
8 peppercorns

Method :
Wash the Surmai slices very nicely with water and place them on a layer of papers so that the water gets absorbed in the paper.
Pound finely ginger, cloves, cardamoms, cinnamon, cumin and aniseed powders and peppercorns.
Mix these in the lime juice along with chilly powder and salt to taste.
Cover the fish slices with this mixture and let them marinate thus soaked in the mixture for half an hour.
Place a frying pan on fire and fry these slices two or three at a time by adding oil as required.
When they are fried brown and crisp serve them directly from the pan with any chutney.

COCONUT RICE

2009-11-07T19:26:00.002-08:00

COCONUT RICE

Ingredients:

400 gms biryani rice
120 gms coconut
40 ml ghee
25 gms black gram dhal
25 gms broken pieces of nuts
6 gms dry chillies
2 gms curry leaves
2.5 gms asafoetida powder
20 gms (minced) coriander leaves
Salt to taste

How to make coconut rice:

Boil rice and keep aside.
Fry coconut evenly to a golden colour on a slow fire.
Heat 3 dessertspoon of ghee. Fry the cashewnuts and remove.
Fry the broken pieces of dry chillies, black gram dhal, and curry leaves well.
Mix rice, coconut, nuts, 1 teaspoon of ghee and salt.
Serve hot garnished with coriander leaves.

CHICKEN STIR FRY

2009-11-07T19:26:00.001-08:00

CHICKEN STIR FRY

Ingredients:

1/2 kg boneless chicken, cut into strips
2 tblspn oil
2 tsp garlic, minced
1 tsp ginger, grated
4-5 spring onions, chopped
Salt to taste
1 large onion, sliced
2 c shredded vegetables like cabbage and bell peppers
1 c water
2 tblsp soy sauce
2 tblsp sugar
2 tblsp corn flour

How to make chicken stir fry:

Heat oil in a wok and add ginger, garlic, spring onions and sprinkle with salt.
Stir fry till onion leaves color.
Now add the chicken and stir cook for about 3-4 minutes.
Add the sliced onions, other vegetables and half a cup water and cook covered for 5 minutes
Now, in the remaining half a cup of watermix soy sauce, sugar, and cornflour.
Stir this paste in to the wok making sure that it is mixed well.
Let the sauce thicken and serve over hot rice.

HOT AND SOUR SOUP

2009-11-07T19:24:00.001-08:00

HOT AND SOUR SOUP

2 tbsp Chili Sauce
11/2 tbsp Corn Flour / Corn Starch
1 tbsp Soya Sauce
2 tbsp Vinegar
2 tbsp Capsicum Chopped
2 tbsp Spring Onions Chopped 2 tbsp Tomato Sauce
2 tbsp Carrots Chopped
1/4 cup Chopped Cabbage
1 tsp Black Pepper Powder
1/2 tsp Sugar
A pinch ajinomoto
Salt to taste
4 cups Water

Preparation for hot and sour soup:

Mix 4 cups of water, chili sauce, soya sauce, vinegar, sugar, salt, pepper powder and ajinomoto and bring to boil.
Now add all the chopped vegetables except paneer .
Cook for a minute on a medium heat. Dissolve corn starch in 1/2 cup water and add to the soup stirring constantly till it becomes thick.
Cook for a minute, add paneer slices. Serve hot .
Note: Soup should be prepared just before consuming and should be served fresh, else it will lose the taste.

CARDAMON SHAKE

2009-11-07T19:21:00.000-08:00

CARDAMON SHAKE

Ingredients:

3 cup Milk (Doodh)
1 cup Water
3 tblsp White Poppy Seeds (Safed Khuskhus)
2 tblsp minced raw Cashews or Almonds (Badam)
3 tblsp shredded fried Coconut (Nariyal)
1/3rd cup Sugar (Cheeni) or use as desired
1/2 tsp freshly ground Cardamom Seeds (Elaichi)

How to make cardamon shake:

Place the poppy seeds in a frying pan over a moderately low heat and dry-roast, turning often, for about 5 minutes.
Combine the poppy seeds , cashews or almonds , coconut and water in a blender or food processor fitted with the metal blade and process for 2-3 minutes or until the nuts are reduced to a fine puree.
Add 2 cups of milk and process on low speed for 15 seconds.
Pour the mixture through a strainer over a pan.
Press out as much as liquid as possible, then add the remaining milk and cardamom seeds.
Stirring constantly bring to boil over moderately high heat.
Reduce the heat to low and simmer for 2 minutes.
Now add the sugar.
Pour the milk back to forth from one pan to another until it is frothy.
Serve immediately in warmed cups.

COOKIE SHAKE

2009-11-07T19:18:00.000-08:00

COOKIE SHAKE

A great treat as a dessert or a snack for chocolate and ice-cream lovers!

Ingredients


Chocolate cookies	12
Chocolate sauce	4 tablespoons
Milk, chilled	4 cups
Vanilla ice cream	4 cups

Method

Break the cookies and put them into a mixer container. Add chocolate sauce, milk, vanilla ice cream and blend. Take care not to blend till smooth. Pour into individual glasses. Put a scoop or two of vanilla ice cream on top. Break a few cookies and sprinkle on top and serve immediately.

CHILLI PINEAPPLE AND ANAR RAITA

2009-11-07T19:13:00.000-08:00

Pineapple cubes, pomegranate pearls mixed with chilli flakes and yogurt goes well as an accompniment

Ingredients


Pineapple, cubed Tinned	3-4 slices
Pomegranate seeds (anardana)	1/2 cup
Yogurt	2 cups
Sea salt	to taste
Cumin seeds	1/2 teaspoon
Red chilli flakes	1/4 teaspoon
Fresh mint leaves, chopped sprigs+for garnish	a few

Method

1. Whisk the yogurt and add sea salt. Dry roast cumin seeds and crush coarsely. 2. Mix chopped pineapple, pomegranate seeds, red chilli flakes and chopped mint leaves into the yogurt. 3. Garnish with cumin powder and a sprig of mint. Serve chilled

BATTER FRIED FISH

2009-11-07T04:52:00.000-08:00

Ingredients:

900 gms./ 2lb Fish
1cup gram flour (besan)
1 green chili (chopped)
Salt To Taste
1/2 tsp turmeric powder
3 tbsp fresh bread crumbs
1/2 tsp red chili powder
1/2 black pepper powder
2 cups water
3 tbsp chopped coriander leaves
For Garnishing :
1 lemon (sliced)
2 tomatoes (sliced)

How to make deep fried fish:

* Wash the fish thoroughly and cut into pieces. Rub the turmeric over the fish pieces with about 1tsp salt and set aside for 15-20 minutes.
* Rinse the fish under running water.
* Mix gram flour, bread crumbs, salt, chili & pepper powder, green chili, coriander and water and form a smooth batter.
* Heat the oil in a kadhai or wok .
* Coat the fish nicely with batter and deep-fry until golden all over on a moderate heat for about 8-10 minutes.
* Serve batter fried fish hot garnished with lemon & tomato slices.

BADAM PHIRNI

2009-11-07T04:51:00.000-08:00

Ingredients:

2 cups milk
2 tbsp rice
3 tbsp sugar
1/4th cup blanched almonds (sliced)
1 tsp green cardamom (crushed)
1/2 tsp kewra essence
silver or gold foil paper (varak)

How to make badam phirni:

* Soak rice in water for few hours, then drain water and grind rice into a smooth paste.
* In a non-stick saucepan bring milk. Over a moderatly low heat add rice, sugar and cardamom and stir constantly till milk turns thick.
* Remove from heat and add almonds.
* Put in serving bowl and chill.
* Garnish the badam phirni with silver or gold foil paper (varak) and serve.

CHICKEN KALI MIRCH

2009-11-07T04:50:00.000-08:00

1kg chicken, cleaned and cut into pieces
1/2 c black pepper corns (kali mirch sabut)
1 tsp turmeric powder(haldi)
Salt to taste
5 cloves (Laung)
1 stem large curry leaves
1/2 c tomatoes, chopped
1 medium onion, sliced
1 tsp coriander powder
10 cloves garlic, chopped
4 tblsp oil

How to make chicken kali mirch:

* Coarsely grind the pepper corns and along with turmeric and salt mix it with the chicken and refrigerate for an hour.
* Now heat oil in a wok and throw in the cloves first.
* After that put in the garlic and then the onion.
* Once the onions are pink in color add the tomatoes.
* Once the tomatoes start getting a little roasted, add the coriander powder.
* Sauté till oil gets separated from the paste
* Now add a cup of water and the curry leaves.
* Once it starts boling add the marinated chicken.
* Cook covered till the chicken is tender and serve hot with rotis.

CHICKEN SHORBA

2009-11-07T04:48:00.000-08:00

Chicken Shorba

Ingredients:

100 gms Boneless Chicken Shredded
500 ml Chicken Stock
1 tblp Garlic Finely Chopped
1 tsp Cumin Seeds
1 tblsp White Flour
2 tsp Butter
1 tblsp Oil
Salt & White Pepper to taste
1 tblsp Fresh Cream

How To Make Chicken Shorba:

* Heat the butter in a pan and fry the shredded chicken pieces till tender.
* Remove and keep aside. In a pan heat oil and let the cumin seeds splutter.
* Add the chopped garlic and saute for a few seconds.
* Add the white flour and fry for 1 min.
* Add the chicken, chicken stock, white pepper powder and salt.
* Cook on medium level for about 4 minutes while stirring all the time. Stir in the fresh cream just before serving.
* Note: For 500 ml of chicken stock, cook about 500 grams of chicken bones with one litre of water add chopped onions and garlic till the stock is reduced to half the quantity.

AMRITSARI FISH

2009-11-05T07:19:00.000-08:00

This mouth watering fried fish prepared with lot of spices is a popular street food of Amritsar.

Ingredients

King fish (surmai) fillets, cut into fingers 600 grams
Red chilli powder 1 tablespoon
Salt to taste
Carom seeds (ajwain) 1 teaspoon
Ginger paste 2 tablespoons
Garlic paste 2 tablespoons
Lemon juice 1 tablespoon
Gram flour (besan) 1 cup
Oil to deep fry
Egg 1
Chaat masala 1 teaspoon
Lemons, cut into wedges 2

Method

Take the fish fingers in a bowl. Add red chilli powder, salt, carom seeds, ginger paste, garlic paste, lemon juice, gram flour and mix well. Set aside.Heat sufficient oil in a kadai. Break an egg into the fish mixture and mix. Put the fingers, a few at a time, into the hot oil and deep fry till almost done. Drain and place on an absorbent paper. Deep fry again just before serving till golden and crisp. Drain and place on an absorbent paper. Serve hot, sprinkled with chaat masala and lemon wedges.

CHICKEN LAKSA

2009-11-05T07:18:00.001-08:00

A tangy soup with a combination of noodles and vegetables.

Ingredients

Boneless chicken, cut into thin strips 500 grams
Ginger, peeled 1 inch piece
Garlic, peeled 3-4 cloves
Shallots, peeled 4
Lemon grass 2 blades
Sesame oil (til oil) 3 tablespoons
Chicken stock 3 cups
Red chillies, seeded 2
Curry powder 1 teaspoon
Snow peas, trimmed 100 grams
Salt to taste
Black pepper powder to taste
Lemon juice 1 tablespoon
Coconut milk 1/2 cup
Noodles, boiled 1 cup
Spring onions, shredded 2-3
Cucumber, sliced with skin 1 medium
Fresh coriander leaves, chopped 1 tablespoon
Fresh mint leaves, chopped 1 tablespoon
Lemons, halved 2

Method

Grind ginger, garlic, shallots and lemon grass to a paste.Heat two tablespoons of sesame oil in a large frying pan or wok and cook the chicken over high heat until golden. Drain on absorbent paper. In the same pan heat the remaining oil, add the ground paste and sauté. Add chicken stock, red chilli slices and mix. Add curry powder and snow peas. Add salt and pepper powder and mix. Add lemon juice and coconut milk to the soup and bring to a boil. To serve take boiled noodles in serving bowls, add chicken, spring onions, cucumber, coriander and mint leaves. Pour hot soup into the prepared bowls, place half a lemon on the rim and serve immediately.

BADAM DOODH

2009-11-05T07:15:00.000-08:00

BADAM DOODH
Saffron flavoured milk enriched with almonds and served warm garnished with silver warq
Ingredients

Almonds, blanched and roughly chopped 1/4 cup
Milk 4 cups
Green cardamom powder a pinch
Nutmeg powder a pinch
Honey 3-4 tablespoons
Silver warq 1-2 leaves

Method

Heat milk in a thick-bottomed vessel and bring to a boil. Reduce heat, add chopped almonds and simmer on low heat for fifteen to twenty minutes. Add green cardamom powder and nutmeg powder and continue to boil for another two minutes. Remove from heat, add honey and stir. Serve warm in individual earthenware glasses, garnished with silver varq.

AAM KA ABSHOLA

2009-11-05T07:14:00.000-08:00

Ingredients

Fresh mint leaves, 1 cm cubes test 6-7 sprigs
Salt to taste
Rock salt (sendha namak) to taste
Roasted cumin powder 2 teaspoons
Powdered sugar 1 cup
Black peppercorns, crushed 1 teaspoon
Lemons, cut into roundels 2
Raw mango 1 kilogram

Method

Place serving glasses in a refrigerator to be chilled. Boil and peel raw mangoes and extract the pulp. Keeping aside a few mint leaves for garnish, grind the rest. In a pan mix raw mango pulp, sugar, salt, rock salt and two cups of water. Cook on high heat for a minute. Add crushed peppercorns, roasted cumin powder and ground mint leaves. Stir and cook for two to three minutes.Remove from heat and pass the mixture through a sieve. Coat the rims of the chilled glasses with a piece of lemon and dab them on a bed of salt. Pour the prepared drink into the glasses. Top it with chilled soda. Garnish with the reserved mint leaves and a lemon wedge and serve chilled

Pomegranate-Greens Salad

2009-11-04T04:58:00.000-08:00

Ingredients

* 3 cups finely-chopped Greens(sirukeerai) leaves-clean well before chopping
* 1 cup pomegranate seeds
* 1/2 cup finely chopped onions
* 3 green chillies - slit lengthwise
* 1/2 tsp cumin seeds
* 1 tsp freshly ground or crushed pepper corns
* 2 tbsp grated coconut - optional
* 1 1/2 tsp or salt to taste
* 1 tbsp lemon juice
* 1/2 cup water
* few coriander leaves
* 2 tsp salad oil

Directions

1. Take a microwave bowl. Add salad oil,chopped onions,cumin seeds,chopped Greens,Ground pepper corns,salt,1/2 cup water and coriander leaves.
2. Microwave this on high for 5 mins or till water runs dry.Take the bowl out.
3. Add lemon juice and mix well.
4. Mix the grated coconut well with the Greens Salad.
5. Finally add pomegranate seeds before serving this and mix this salad well.