The Malaysian Indian e-Community

kutty_penn · Posted: Wed Mar 12, 2008 1:49 pm Post subject: INDIAN FOOD.........YUMMY

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manie

kutty_penn · Posted: Wed Mar 12, 2008 1:53 pm Post subject:

RICE RECIPPES

CURD RICE RECIPE

Ingredients:

1 Cup Boiled Rice
2 cups of plain yogurt (Curd)
2 Tbsp Oil
1/4 cup milk
Finely chopped coriander leaves
1-2 green chilies
1 tsp. chana daal
[1 tsp. urad daal
1 tsp. mustard seeds
1 1/2 tsp. finely chopped ginger
2 Tbsp desiccated coconut
1/2 tsp. salt

How to make curd rice:

* In a saucepan heat 2 tablespoonful of oil.
* Add mustard seeds to the oil.
* When the mustard seeds start popping add chana and urad daal.
* After a minute, add in the ginger, coriander and green chilies.
* Saut� them for a minute.
* Take the pan off the gas. Add in the rice.
* Mix the salt and desiccated coconut.
* Just before serving, mix all the ingredients with yogurt (curd) and milk. Curd rice is ready to be served.

CHICKEN BIRYANI

Ingredients:

2 cups Basmati Rice
3/4 kg Chicken Pieces
1/2 cup Milk
1 cup Yogurt (curd)
3 sliced onion
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1 tsp Green Chilli Paste
1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
1/2 tsp Green Cardamom Powder
Saffron a pinch
1 tsp Coriander Powder
2 tbsp Green Coriander Leaves
Salt to taste
7 tbsp Oil
Preparation:

* Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
* Marinate the chicken with this mixture and keep aside for 3-4 hours.
* Heat oil in a pan. Fry the onions until golden brown.
* Add the marinated chicken and cook for 10 minutes.
* Add 4 cups of water to the rice. Mix saffron in milk and add to it.
* Add cardamom powder. Add the chicken pieces.
* Pressure cook the rice. Mix gently.
* Garnish with green coriander leaves and serve hot.
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manie

kutty_penn · Posted: Wed Mar 12, 2008 1:55 pm Post subject:

JEERA PULAO RECIPE

Ingredients:

1 cup Long Grain (Basmati) Rice
2 cups Water
11/2tsp Cumin seeds(jeera)
1tbsp oil
salt to taste
2 Bay leaves
3-4 cloves
Few whole Black pepper
1 Black Cardamom

How to make jeera pulao (rice):

* Clean and wash rice. Wash and drain rice 2-3 times and soak in water for 15-10 minutes.
* Heat oil and add cumin seeds (jeera), bay leaf, cardamom, whole black pepper and cloves.
* When Cumin seeds are done add the rice and salt, mix well.
* Add water.
* When it starts boiling low down the flame of the gas and cover it partially.
* Keep an eye, rice will be done when holes appear on the surface and water is completely absorbed.
* Serve the jeera pulao hot with any gravies or raita.
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manie

kutty_penn · Posted: Wed Mar 12, 2008 1:56 pm Post subject:

NDIAN EGG BIRYANI RECIPE

Ingredients:

1/2 cup ghee / oil
8 large eggs (hard boiled)
1 large onion (finely chopped)
2 flakes garlic (curshed)
2 bay leaves
1-inch cinnamon stick
1 brown Cardamom (badi elaichi)
4 green cardamom pods (chhoti elaichi)
1/2 tsp turmeric powder
1/2 tsp chili powder or to taste
2 cups Basmati (long grain) Rice
21/2 cups warm water
Salt To Taste
1 tsp garam masala powder
1 tbsp chopped coriander leaves
3-4 tomatoes (thickly sliced) to garnish

Preparation:

* Heat the oil / ghee in a deep sauce pan and fry onions and garlic together with the bay leaves, cinnamon and cardamoms, until golden.
* Carefully prick the eggs with a fork and add to the pan.
* Stir in turmeric, chili powder and fry for about 5 minutes.
* Add pre-soaked rice and stir slowly and carefully for 2 minutes.
* Pour in water and salt to taste, and cook over a modeate heat until the rice is tender and water is absorbed.
* Sprinkle garam masala powder over it.
* Garnish egg biryani with chopped coriander and tomato slices, serve hot.
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manie

kutty_penn · Posted: Wed Mar 12, 2008 1:57 pm Post subject:

LEMON RICE RECIPE

Ingredients:

2cups boiled Rice
1/3rd cup Lemon Rice
6Tbsp Oil
1/2tsp Black Mustard seeds
Few curry leaves
3-4 green chilies
Salt to taste
1/4th tsp. turmeric powder
1/4th cup peanuts

How to make lemon rice:

* Heat oil in a pan and add mustard seeds, allow to splutter.
* Add turmeric powder and peanuts, fry till brown.
* Now add green chilies, curry leaves, salt and fry for 2 minutes.
* Take it off from the flame and add lemon juice and mix well.
* Now add this to the boiled rice and mix well.Lemon rice is ready to be served.
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manie

kutty_penn · Posted: Wed Mar 12, 2008 1:58 pm Post subject:

HYDERABADI MUTTON BIRYANI RECIPE

Ingredients:

1 kg Rice
1 kg Mutton
10 gms Cardamom
10 gms Cinnamon
10 gms Cumminseed
10 gms Cloves
40 gms Ginger
20 gms Garlic
100 gms Green Chillies
50 gms Fried Onion
1 bunch Coriander Leaves
1bunch Pudina
2 Lemon
1/4 Curd
1/4 kg Ghee

How to make meat biryani:

* Wash mutton and take it in a vessel.
* Grind green chillies, ginger, garlic, spices, fried onion, and mix them all, then add this mixture to the meat.
* Then add curd to it, mix the stuff thoroughly. Leave the material for half an hour.
* Take 2 litres of water in a vessel and put it on the stove.
* When water boils well put the rice in the vessel. Take out the semi-cooked rice and spread it on the meat and spices mixture as a layer. Take some more rice and spread as second layer. Finally, spread the fully cooked rice.
* Prepare a mixture of one cup of boiled water and 1/4 kg ghee and spill it on the rice.
* Now put a plate on the vessel and seal the edges with dough. Put the vessel on the stove, cook for 15 minutes on medium flame.
* Then turn off the stove. Leave the stuff for 15 minutes.
* Hyderabadi mutton biryani is ready to serve.
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manie

kutty_penn · Posted: Wed Mar 12, 2008 1:58 pm Post subject:

VEGETABLE BIRYANI RECIPE

Ingredients:

2 cups Basmati Rice
1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans)
150 gms Green Peas
3 Finely Sliced Onion
2 Finely Sliced Green Chillies
Salt to taste
1 tsp Red Chilli Powder
2 tsp Cinnamon(dalchini), Caraway Seeds(zeera)
4 Cloves (laung)
1/2 tsp Black Pepper Powder
4 Tomato
1/2 cup Yogurt (curd)
4 tbsp Vegetable Oil
1/2 tsp Mustard Seeds
3 tbsp Dry Fruits (cashew nuts, raisin)

How to make vegitable biryani :

* Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or microwave.
* Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also.
* Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and saute them for a minute ot till they get pink in color.
* Add salt and red chilli powder and stir.
* Add fine chopped tomatoes and fry till they are properly cooked.
* Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.Heat it for about 10 seconds.
* Add all the fried vegetables.
* Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.
* Take this vegetable biryani out in a rice serving dish.
* Garnish with dry fruits and green coriander leaves.
* Serve the vegetable (veg ) biryani hot with raita and pickle.
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manie

kutty_penn · Posted: Wed Mar 12, 2008 2:02 pm Post subject:

INDIAN CHICKEN RECIPE

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manie

kutty_penn · Posted: Wed Mar 12, 2008 2:04 pm Post subject:

INDIAN BUTTER CHICKEN RECIPE

Ingredients:

1/4 pint/150ml natural yogurt
2 ounces/50g ground almonds
1 1/2 tsp chili powder
1/4 tsp crushed bay leaves
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods
1 tsp ginger pulp
1 tsp garlic pulp
14 ounce/400g can tomatoes
1 1/4 tsp salt
2 pounds/1kg chicken, skinned, boned and cubed
3 ounces/75g butter
1 tbsp corn oil
2 medium onions, sliced
2 tbsp fresh coriander, chopped
4 tbsp cream

How to make butter chicken :

* Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
* Put the chicken into a large mixing bowl and pour over the yogurt mixture.
* Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.
* Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.
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manie

kutty_penn · Posted: Wed Mar 12, 2008 2:06 pm Post subject:

MURGH AFGHANI RECIPE (Chicken With Melon Seed)

Ingredients:

1 Small whole Chicken
1 tbsp Magaz (Melon Seed) paste
1 1/2 tbsp Cashewnut paste
1 tbsp Khuskhus (Posto / Poppy seeds) paste
1/2 cup Cream
2 tbsp Butter
2 tsp White pepper
Salt To Taste

How to make chicken afgani:

* Clean the chicken and keep aside.
* Make a paste of all the ingredients and marinate the whole chicken well with this. Keep marinated for four hours.
* Grill in a tandoor (charcoal grill) till golden.
* Serve the murgh afgani hot with onion rings.
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manie

kutty_penn · Posted: Wed Mar 12, 2008 2:07 pm Post subject:

CHICKEN BIRYANI

Ingredients:

2 cups Basmati Rice
3/4 kg Chicken Pieces
1/2 cup Milk
1 cup Yogurt (curd)
3 sliced onion
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1 tsp Green Chilli Paste
1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
1/2 tsp Green Cardamom Powder
Saffron a pinch
1 tsp Coriander Powder
2 tbsp Green Coriander Leaves
Salt to taste
7 tbsp Oil
Preparation:

* Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
* Marinate the chicken with this mixture and keep aside for 3-4 hours.
* Heat oil in a pan. Fry the onions until golden brown.
* Add the marinated chicken and cook for 10 minutes.
* Add 4 cups of water to the rice. Mix saffron in milk and add to it.
* Add cardamom powder. Add the chicken pieces.
* Pressure cook the rice. Mix gently.
* Garnish with green coriander leaves and serve hot.
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manie

kutty_penn · Posted: Wed Mar 12, 2008 2:09 pm Post subject:

CHICKEN BON BON

Ingredients:

2 cups cooked and shredded Chicken
Salt to taste
2 small sized Cucumber (Kheera)
1 tblsp Soya Sauce
3 tblsp Seasame Seeds
3 Red Chili (Lal Mirchi)
1 tblsp Vinegar (Sirka)
1 tsp crushed Black Pepper (Kali Mirch)
1 tsp powdered Sugar
1 tblsp chopped Spring Onions
1 tsp chopped Ginger (Adrak)

How to make chicken bon bon:

* Cut the cucumber into half length wise.remove the seeds and cut the cucumber into half.
* Divide the halved cucumber into length wise pieces approximately 1 inch in thickness. keep aside.
* Grind the red chillies in a blender along with the vinegar to a smooth paste. keep aside.
* Prepare the bon bon sauce by mixing in a basin the sesame oil, sesame seeds, salt , soya sauce, ginger, sugar, red chilly paste, crushed pepper corns and the spring onions.
* Mix thoroughly.
* Arrange the chicken pieces in a bowl. surround with the cucumber pieces.
* Pour the bon bon sauce on top of the chicken.
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manie

kutty_penn · Posted: Wed Mar 12, 2008 2:10 pm Post subject:

CHICKEN CHETTINAD RECIPE

Ingredients:

2 cups cooked and shredded Chicken
Salt to taste
2 small sized Cucumber (Kheera)
1 tblsp Soya Sauce
3 tblsp Seasame Seeds
3 Red Chili (Lal Mirchi)
1 tblsp Vinegar (Sirka)
1 tsp crushed Black Pepper (Kali Mirch)
1 tsp powdered Sugar
1 tblsp chopped Spring Onions
1 tsp chopped Ginger (Adrak)

How to make chicken bon bon:

* Cut the cucumber into half length wise.remove the seeds and cut the cucumber into half.
* Divide the halved cucumber into length wise pieces approximately 1 inch in thickness. keep aside.
* Grind the red chillies in a blender along with the vinegar to a smooth paste. keep aside.
* Prepare the bon bon sauce by mixing in a basin the sesame oil, sesame seeds, salt , soya sauce, ginger, sugar, red chilly paste, crushed pepper corns and the spring onions.
* Mix thoroughly.
* Arrange the chicken pieces in a bowl. surround with the cucumber pieces.
* Pour the bon bon sauce on top of the chicken.
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manie

kutty_penn · Posted: Wed Mar 12, 2008 2:11 pm Post subject:

INDIAN CHICKEN CURRY RECIPE

ngredients:

1 tbsp butter
1 cup chopped apple
1 cup sliced celery
1 clove garlic, minced
1/2 cup chopped onion
2 tbsp cornstarch
2 to 3 tsp curry powder
3/4 cup cold chicken stock
2 cups milk
2 cups cooked chicken, diced
1 (3 ounce) can mushrooms, drained
Salt To Taste
Rice Ring
1/4 cup butter
1/2 cup chopped onion
1/4 cup slivered almonds
1/2 cup light raisins
6 cups hot cooked rice
6 1/2 cup ring mold

How to make curry chicken :

* Melt butter in saucepan; add apple, celery, garlic and onion. Cook until onion is tender. Combine cornstarch, curry powder, 3/4 teaspoon salt and broth.
* Stir into onion mixture; add milk. Cook until thickened, stirring constantly. Add chicken and mushrooms; stir and heat through. Serve over rice ring.
* Rice Ring : Melt butter in skillet; add onion and almonds (until golden). Add raisins; heat until plump. Add all to rice and mix.
* Press mixture into greased mold. Unmold at once on platter and fill with indian chicken curry.
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manie

kutty_penn · Posted: Wed Mar 12, 2008 2:13 pm Post subject:

INDIAN CHICKEN DILRUBA RECIPE

Ingredients:

2 medium onions
1 cup milk
2 tbs chopped fresh ginger root
2 tbsp Punjabi garam masala
6 tbs butter or vegetable oil
1 tsp ground turmeric
3-4 lb. chicken, skin removed, cut
2-3 fresh green cayenne peppers, minced, into small pieces or serranos/jalapenos as substitute
1 cup fresh plain yogurt
Salt and ground cayenne to taste
1/4 cup almonds, ground A few strands whole saffron, soaked in 2 tbs. warm milk
1/4 cup walnuts, ground

Preparation:

* Minced fresh cilantro and whole 1/4 cup melon, pumpkin or squash seeds almonds/cashews for garnish (optional), ground
* Put the onions and ginger in a blender or food processor and process into a smooth paste (consistency of apple sauce).
* Heat the butter or oil in a heavy, deep skillet and gently brown the onion-ginger mixture, stirring often. Add the chicken and yogurt.
* Combine well and cook over medium heat until the mixture becomes rather dry and the chicken begins to brown.
* Grind the almonds, walnuts and melon seeds until quite fine. Stir them into the milk, then add the mixture to the chicken along with the garam masala, turmeric, chili peppers, salt and ground cayenne.
* Cook over medium heat, stirring often, until the chicken is very tender and the sauce is very thick (about 10-15 minutes). Stir in the saffron/milk mixture and cook 1-2 minutes longer. Serve chicken dilruba with roti, naan or paratha.
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manie