Splendid Recipies - Collection of world famous recipes

Artichokes and Shrimp Dip

noreply@blogger.com (Shilpa Agarwal) — Mon, 10 Jan 2011 17:28:00 +0000

Ingredients:

8 whole artichokes
¼ cup olive oil
¼ cup lemon juice
2 tsp. salt
1 tsp. rosemary
2 4½ oz. cans shrimp
3/4 cup mayonnaise
2 tbs.. dijon mustard
2 tsp. tarragon
1 bay leaf
¼ tsp. pepper
1 tsp. Worcestershire sauce
½ cup onion, minced

Preparation:

1. Wash and trim artichokes leaves. Cook artichokes in boiling water. About 1 inch deep. Add to the water lemon juice, salt, pepper, bay leaf, tarragon and rosemary. Cook for about 45 minutes or until leaves pull off easily.
2. To make shrimp sauce you add mayonnaise, mustard, Worcestershire sauce, onions and shrimp. Mix all ingredients well.
3. Place shrimp dip in ramekins and artichokes on one plate each. Makes nice appetizer or first course.

Anchovy Antipasto

noreply@blogger.com (Shilpa Agarwal) — Mon, 10 Jan 2011 17:26:00 +0000

Ingredients:

1/2 cup vegetable oil
3 anchovy fillets, finely chopped
1 can of tuna, drained and mashed
1 6 oz. jar marinated artichoke hearts, drained and cut up
1 small bag of baby greens
2 tbsp. lemon juice
4 tomatoes cut into 8 slices each
8 slices of pepperoni

Preparation:

1. In small bowl combine anchovy, oil and lemon juice. Let stand.
2. Pour anchovy mixture into larger bowl and add all ingredients except baby greens.
Mix well.
3. Place baby greens on individual dishes and pour mixture ontop of greens.
4. Serve.

Vegetarian Chili

noreply@blogger.com (Shilpa Agarwal) — Tue, 09 Nov 2010 22:52:00 +0000

Ingredients:

4 tsp olive oil
1 medium butternut squash about 2 lb, peeled and cut into ¾ inch cubes
3 medium carrots cut into ¼ pieces
1 lg. Onion, chopped
2 tbsp chili powder
2 garlic cloves, crushed
1 can whole tomatoes in juice
3 jalapeno chili’s, seeded and finely chopped in food processor or minced
1 cup vegetable or chicken broth
1 tbsp sugar
½ tsp salt
2 15 oz. Cans of black beans, rinsed and drained
Fresh cilantro leaves and yogurt for garnish (optional)

Preparation:

In nonstick Dutch oven or saucepot, heat 2 tsp olive oil over medium heat until hot. Add squash; cook about 8-10 minutes, until golden brown, stirring occasionally. Transfer squash to a bowl set aside.
In same pot, heat remaining 2 tsp olive oil add carrots and onion cook about 10 minutes or until golden brown stirring occasionally. Stir in chili powder and garlic cook 1 minute longer.
Add tomatoes with juice, jalapenos, broth, sugar and salt heat to boiling over medium heat, stirring to break up tomatoes with spoon.
Stir in squash heat to boiling over med-high heat. Reduce heat to low, cover and simmer for about 15 minutes or until squash is tender. Remove from heat and stir in cilantro.

Shish Kabobs

noreply@blogger.com (Shilpa Agarwal) — Tue, 09 Nov 2010 22:49:00 +0000

Marinade:

¼ cup oil
2 tbsp cider vinegar
1 tsp onion salt
1 tsp celery salt
¾ tsp garlic salt
½ tsp table salt
1 tsp oregano
½ tsp pepper
1 tbsp mustard
1 bay leaf
Mix all ingredients. Bring to boil. Let cool to room temperature.

Ingredients:

2 lbs. Of stew meat
Lots of grilling vegetables such as green or yellow peppers cut into 8ths, onions cut into quarters, mushrooms, cherry tomatoes sliced or chunk zucchini

Preparation:

Marinate for at least 24 hours. Soak wooden skewers in water for an hour. Assemble kabobs alternating vegetables and meat. Grill until desired. Discard any unused marinade.

Summer Corn Chowder

noreply@blogger.com (Shilpa Agarwal) — Tue, 09 Nov 2010 22:45:00 +0000

Small new potatoes can be substituted for fingering potatoes in this recipe.

Ingredients:

4 ounces bacon, cut into ¼- dices
1 small onion
2 ribs celery, strings removed, cut into ½-inch dices (approx. ¾ cup)
8 sprigs of thyme
Salt & freshly ground pepper
3 cups homemade or low-sodium canned chicken stock, skimmed of fat
3 ears of corn, kernels removed (approx. 2-1/2 cups)
5 ounces small fingering potatoes, cut into ½-inch thick slices
1 poblano chili, seeded and cut into ½-inch dices
1-1/2 cups half & half

Preparation:

1. Place bacon in small stockpot over medium-high heat. Cook, stirring occasionally, until bacon is deep golden brown and all the fat has been rendered (approx. 4 minutes). Remove bacon with slotted spoon, transfer to paper towel to drain, set aside. Discard all but 2 tablespoons of bacon fat.
2. Add onions, celery, thyme, and salt and pepper to taste stockpot, cook over medium-low heat until translucent, about 8 minutes. Add stock; bring to boil. Reduce heat to medium; simmer 15 minutes.
3. Add corn, potatoes, and chili; cook until potatoes are tender (8-10 minutes). Remove and discard thyme. Add salt and pepper, and garnish with the reserved crisp bacon pieces.

Pesto Crescents

noreply@blogger.com (Shilpa Agarwal) — Tue, 09 Nov 2010 22:38:00 +0000

Ingredients:

1 8 oz. can crescent rolls
2 tbsp. parmesan cheese
1 egg yolk
6 tsp., sun dried tomatoes in oil
3 tbps. pesto sauce ( use envelope)
1 tbsp. water

Preparation:

1. Open crescent roll can.
2. In bowl combine parmesan cheese, sundried tomates and pesto sauce. Mix well.
3. Open each individual crescent and place 1 tbsp. of mixture into center. Fold over like a triangle. Press edges down firmly with fork.
4. In small bowl mix together egg and water and with finger paint the egg mixture over the crescent.
5. Bake for 10−15 minutes or until golden brown.

Calamari Imbottiti

noreply@blogger.com (Shilpa Agarwal) — Wed, 06 Oct 2010 02:23:00 +0000

Ingredients:

8 small squid
1 small onion,chopped
2 tablespoons raisins
1−1/2 cups bread crumbs
1 teaspoon minced parsley
2 tablespoons grated Parmesan cheese
salt and pepper
1 egg ,well beaten
1 #2 can tomatoes
4 tablespoon olive oil
1 clove garlic

Procedure:

Have fish dealer clean squid thoroughly, removing eyes, outside skin and
intestines. Cut off heads and tentacles. Wash well, and drain. Combine
remaining ingredients, and fill the cavity in each squid with stuffing. Sew
squid closed, or fasten with toothpicks. Place in baking dish or pan, and
cover with the following sauce: 1 #2 can tomatoes, 4 tablespoon olive oil,
1 clove garlic. Brown garlic in oil, mash tomatoes with fork, and add.
Simmer for 10 minutes. Then pour over squid and bake in hot oven 400 degree
for 35 minutes, or until tender. Serve whole with sauce.

Antipasto

noreply@blogger.com (Shilpa Agarwal) — Wed, 06 Oct 2010 02:19:00 +0000

Ingredients:

1/2 Pound sliced Genoa salami
1 slicing tomato
1 large white onion
2 roasted red bell peppers
1 Pound sliced provolone
2 cans black pitted olives
1 can baby corn on the cob
1 small jar of Pepperoncini peppers
2 stalks of celery
1 can of rolled anchovies
extra virgin olive oil

Procedure:

Use a long platter, and arrange in the following order:
Salami, provolone, tomato, onion, red peppers, and achovies. Put the baby corns
and olives in the center of tray. Take and cut in half celery sticks. Then
slice each again length wise. Arrange celery sticks in between each
antipasti. Sprinkle some salt lightly on everything. Then drizzle olive oil
on everything. Let the antipasti sit covered in the refrigerator till ready
to serve. Sitting helps enhance the flavors.

Tomato Bruschetta

noreply@blogger.com (Shilpa Agarwal) — Wed, 06 Oct 2010 02:15:00 +0000

Ingredients:

1 Loaf Italian bread, halved lengthwise then cut
crosswise diagonally, into 1−in slices
1 Garlic clove; minced
2 Tablespoon Olive oil
2 Large Tomatoes; peeled, seeded, and chopped
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Cup Chopped fresh basil

Procedure:

Toast the bread under the broiler until lightly browned. Combine the garlic
and olive oil and brush over one side of the bread. Spread the tomatoes over
the bread. Sprinkle with salt and pepper. Broil for about 30 seconds to heat
the tomatoes. Sprinkle with basil and serve.

Pasta E Fagioli

noreply@blogger.com (Shilpa Agarwal) — Wed, 06 Oct 2010 02:13:00 +0000

Ingredients:

1/4 cup extra virgin olive oil
6 cloves garlic, minced
1 can (6 ounces) tomato paste
2 cans (15 ounces each) cannellini beans, undrained
2 teaspoons dry basil leaves
3−4 cups boiling water, divided usage
2 cups beef broth
1/3 cup dry red wine
12 ounces ditalini, elbow macaroni, or any short tubular pasta
Salt and pepper to taste
Parmesan cheese, freshly grated
Chopped fresh basil leaves, optional

Procedure:

1. Place olive oil and garlic in a large saucepot (6 quart). Cook over
medium heat just until golden. Add tomato paste and cook 3−4 minutes
stirring occasionally.
2. Puree 1 can of beans in food processor or blender; add to saucepot with
remaining beans. Cook 2 minutes; stir in basil. Add 2 cups boiling water,
broth, wine, salt and pepper. Increase heat and bring to a boil, stirring
occasionally, about 5 minutes. Add pasta. Cook about 8 minutes or until al
dente, adding remaining hot water, if needed and stirring occasionally.
3. Serve hot topped with Parmesan and fresh basil, if desired.

Eggs A La Reine

noreply@blogger.com (Shilpa Agarwal) — Sat, 04 Sep 2010 06:23:00 +0000

Ingredients

6 eggs
1/2 pint of chopped cold cooked chicken
1/2 can of mushrooms
2 tablespoonfuls of butter
2 tablespoonfuls of flour
1/2 pint of milk
1/2 teaspoonful of salt
1 saltspoonful of pepper

Preparation

Use ordinary shirring dishes for the eggs; butter them, break into each one egg.
Stand these in a pan of boiling water and in the oven until they are "set."
Rub the butter and flour together.
Add the milk, stir until boiling, add the salt, pepper, chopped chicken and mushrooms.
Put one tablespoonful of this on top of each egg and send at once to the table.

Tip

This is also nice if you put a tablespoonful of the mixture in the bottom of the dish, break the egg

into it, and then at serving time put another tablespoonful over the top.

Poha

noreply@blogger.com (Shilpa Agarwal) — Sat, 04 Sep 2010 06:17:00 +0000

Ingredients

1 cup beaten rice (poha)
1/4 cup crushed groundnuts
1/4 cup grated or scraped coconut
1/4 cup coriander leaves
1 stalk curryleaves chopped
1/4 tsp sugar
salt to taste
5-6 green chillies
1 tsp lime juice
1 1/2 tbsp oil
2 onions chopped
1 small potato chopped
1/2 tsp each cumin & mustard seeds.

Preparation

Wash poha till clean. Drain water sprinkle a handful of clear water and keep aside.
After 15 minutes loosen the poha gently, and break lumps with fingers. In a heavy saucepan, heat oil, add seeds and then potatoes.
Stir for 2-3 minutes. Add onion, chillies and curry leaves.
Stir and fry onions till tender.
Take off fire.
Add poha and all other ingredients. Save some coconut and coriander leaves for garnishing.
Mix very well.
Adjust salt and lime as per taste.
Return to low flame till hot.
Stir gently every now and then transfer to serving dish and garnish with coriander and coconut.
Serve hot with freshly brewed coffee.

Pav Bhaji

noreply@blogger.com (Shilpa Agarwal) — Sat, 04 Sep 2010 06:14:00 +0000

Ingredients

8 pavs (squarish soft buns about 4" x 5" size)
butter to shallow fry.

For Bhaji

1 capsicum chopped fine
2 onions chopped fine
2 tomatoes chopped fine
2 1/2 cups chopped mixed vegetables (beans, carrots, cauliflower, potota, beans, bottle gourds, etc.)
1/2 cup shelled peas
2 tbsp. butter
2 tsp. pavbhaji masala
1 1/2 tsp. chilli powder
1/4 tsp. turmeric powder
1/2 tsp. sugar
salt to taste
1 cup water (in which vegetables were boiled)
1/2 tsp. each ginger grated, garlic crushed
juice of 1/2 lemon.
To Garnish
1 tbsp. coriander chopped
1 onion chopped
small pieces of lemon

Preparation

Pressure cook mixed vegetables and peas till well done.
Mash them coarsely after draining.
Heat butter in a pan.
Add ginger-garlice, capsicum, onion, tomatoes.
Fry for 2-3 minutes till very soft.
Add pavbhaji masala , chilli powder, turmeric, salt, sugar and fry further 2-3 minutes.
Bring to boil.
Simmer till gravy is thick, stirring and mashing pieces with masala, in between.
Add lemon juice, stir.
Garnish with chopped coriander and a block of butter.

For Pavs

Slit pavs horizontally leaving one edge attached. (To open like a book).
Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.
Serve hot with bhaji, a piece of lemon and chopped onion.

Lasagna

noreply@blogger.com (Shilpa Agarwal) — Sat, 04 Sep 2010 06:08:00 +0000

Ingredients

1 - 2 lbs Stew beef or hamburger, cook beef until tender or brown hamburger
1 large onion, finely chopped
1 small clove garlic, finely chopped
1 lb. fresh mushrooms
1 large zucchini, chopped
1 large bell pepper, chopped
1 medium egg plant, cubed
1 – 10 oz. package garden peas
2 – 16 oz. cans of tomato sauce
2 teaspoons oregano
2 teaspoons anise
2 teaspoons basil
1 – 16 oz. can water

Preparation

Sauté vegetables in olive oil. Add sauce, herbs, beef, and water.
Bring to almost boil.
Turn down to low heat and let simmer 1 hour or longer.
Cook 9 to 12 lasagna noodles, depending on size pan being used.
Cook White Sauce as follows:
Brown 3 tablespoons flour in 2 tablespoons oil.
Slowly pour in 2 cups milk, stirring constantly until slightly thick.
Spoon into 9x13 inch pan enough sauce to cover bottom of pan.
Layer 3 noodles and pour on top 1/3 lasagna sauce and 1/3 white sauce.
Layer next 3 noodles and pour on top 1/3 of each sauce.
Layer next 3 noodles and pour on top 1/3 of each sauce.
Sprinkle about 1-1½ cups mozzarella cheese or cheese of choice on top.
Bake at 375 degrees for 1 hour. Remove from oven and let sit 30 minutes before serving.

Tip

Can use 16 oz. of ricotta cheese mixed with 1 cup milk and ¼ cup
chopped parsley in place of white sauce. If doing this, use ½ cup mozzarella
cheese on each layer as well.

Amritsari Fish

noreply@blogger.com (Shilpa Agarwal) — Sun, 29 Aug 2010 01:15:00 +0000

Ingredients:

8 fish fillet
200 gms gram flour
1 tbsp garlic paste
1 tbsp ginger paste
1 tsp ajwain
1 tbsp red chili powder
1 tbsp lemon juice
1 egg
100 gms curd
oil for deep frying
Salt To Taste

Preparation:

Clean, wash and cut fish into one and a half inch size cubes.
Apply salt, lime juice, ginger paste, garlic paste and red chilli powder.
Keep aside for 20 minutes.
Make a batter of gram flour, curd, egg, ajwain, salt and water.
Keep marinated fish pieces dipped in this batter for 15 minutes.
Heat oil in a kadai and deep fry the fish till golden brown and crisp.
Serve amritsari fish hot sprinkled with chaat masala and lemon wedges.

Egg Biryani

noreply@blogger.com (Shilpa Agarwal) — Sun, 29 Aug 2010 01:14:00 +0000

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.

Chicken Tikka Masala

noreply@blogger.com (Shilpa Agarwal) — Sun, 29 Aug 2010 01:14:00 +0000

Ingredients:

Part A:
2 lbs. boneless chicken breast
1/4 cup yogurt
3 tsp minced ginger
3 tsp crushed garlic
1/4 tsp white pepper
1/4 tsp cumin powder
1/4 tsp mace
1/4 tsp nutmeg
1/4 tsp green cardamom powder
1/4 tsp chili powder
1/4 tsp turmeric
3 tbsp lemon juice
4 tbsp vegetable oil
Melted margarine (for basting)

Part B:
5 oz. tomato paste
10 oz. tomato puree
2 lbs. tomatoes, chopped
2 tsp ginger paste
2 tsp garlic paste
2 tsp green chilies
1 tbsp red chili powder
2 tsp cloves
8 green cardamoms
Salt To Taste
3 tbsp butter
2/3 cup cream
1 tsp fenugreek
2 tsp ginger, julienned
honey to taste

Preparation:

Whisk all of the ingredients in Part A together in a large bowl. Add the chicken breast, cut into 2 inch cubes.
Marinate overnight in the refrigerator. Preheat oven to 350º F. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes.
While doing this, make the sauce in Part B. Deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water.
Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir.
If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken tikka masala.

Fish Curry

noreply@blogger.com (Shilpa Agarwal) — Sun, 29 Aug 2010 01:12:00 +0000

Ingredients:

250 gms fish washed, sliced
1 cup coriander leaves chopped
2 tomatoes finely chopped
8 cloves garlic
2 green chillies chopped
1 tsp methi seeds
1 tsp coriander powder
A pinch turmeric powder
Salt To Taste
oil as required.

Preparation:

Marinate the fish in salt and turmeric powder for 15 minutes.
Shallow fry the fish pieces, drain and keep aside.
Grind the coriander leaves, garlic and green chillies.
Heat oil, add masala paste and fry till the oil separates out.
Add tomatoes, methi seeds and powder masalas and fry till the oil begins to float on top.
Add about 1 cup water. Bring the gravy to a boil.
Add the fish slices and cook for 10 minutes.
Serve fish curry hot.

Egg Curry

noreply@blogger.com (Shilpa Agarwal) — Sun, 29 Aug 2010 01:11:00 +0000

Ingredients:

4 Eggs (hard boiled)
1 onion
1/2 tomato (pureed)
3-4 flakes of garlic
1/2-inch piece of ginger
1-2 green chilies
2 tbsp chopped coriander leaves
Salt To Taste
Red chili powder to taste
3/4th tsp turmeric powder
1/2 tsp coriander powder
3/4 tsp garam masala
2-3 tbsp vegetable oil / ghee
1 cup green peas or 250 gms paneer

Preparation:

Remove the shell of boiled eggs & keep aside. If using Paneer cut into cubes and fry till golden & set aside for later use.
Make a paste of onion, garlic, ginger and green chilies in a mixer or chopper.
Heat oil in a kadhi or wok and add onion-garlic paste and fry till golden brown.
Add all the spices (salt, turmeric, coriander & chili powder) except garam masala and fry for a minute and add tomato puree. Fry till it starts leaving oil.
Add a cup of water and cook till it dry's.
Now add the fried paneer cubes or green peas (which ever using) and boiled eggs.
Add 1 cup of water and bring to boil and reduce the flame.
Simmer for 10 minutes.
Garnish egg curry with garam masala and coriander leaves and serve hot with paratha, roti or rice.

Chicken Drumsticks

noreply@blogger.com (Shilpa Agarwal) — Sun, 29 Aug 2010 01:10:00 +0000

Ingredients:

6 Chicken Drumsticks
1 tbsp ginger-garlic paste
2 tbsp All-purpose flour (maida)
2 tbsp corn flour
2 eggs (beaten)
1/4 tsp pepper / chili powder
A pinch of sugar
Salt To Taste
1 tbsp Soya sauce
Oil for frying

How to make chicken drumsticks:

In a bowl add Soy sauce, ginger-garlic paste, sugar.
Add chicken wings coat well and set aside for 1/2 hour.
Make a smooth batter by adding corn flour, all purpose flour, salt, pepper and beat in the eggs .
Heat oil in a wok / kadhai.
Dip each wing in the batter and coat evenly and deep fry the drumsticks till golden brown.
Serve chicken drumsticks hot with thin slices of onions and lemon.

Fish Korma

noreply@blogger.com (Shilpa Agarwal) — Sun, 29 Aug 2010 01:08:00 +0000

Ingredients:

1 kg fish
1/2 cup curd
1/2 cup onion paste
2 tsp ginger paste
1 tsp garlic paste
1 tbsp coriander paste
6 cardamom
1 inch cinnamon
2 tsp salt
3/4 cup ghee or oil
6 green chilli
2 tbsp kewra
1 tbsp sugar
1 tbsp lemon juice

Preparation:

Use large fish for korma.
Do not cut the fish into too small pieces.
Carp is great for Korma.
Except for the green chilles and kewra, add all the rest of stuff into the cooking dish. Mix well. Heat covered in low heat.
Turn over the fish once (be careful).
When the water has almost dried up, add the green chilli and the kewra heat for another half hour in very low heat.
When the oil begins to float on top, you are done.
Serve fish korma hot with tandoori roti or rice.

Egg Pakora

noreply@blogger.com (Shilpa Agarwal) — Sun, 29 Aug 2010 01:06:00 +0000

Ingredients:

4 Eggs (hard boiled)
3 tbsp Gram flour (Besan)
Salt To Taste
Red Chili powder to taste
Little Black pepper powder
Oil to fry

Preparation:

Peel and cut boiled egg into two halves.
Sprinkle little salt and pepper on eggs.
In a bowl take gram flour salt, chili powder and make a thick batter using water.
Heat oil in a kadhai.
Dip each egg piece in the batter and deep fry till golden brown on medium flame.
Serve egg pakora hot .

Murgh Musallam

noreply@blogger.com (Shilpa Agarwal) — Sun, 29 Aug 2010 01:05:00 +0000

Ingredients:

10 flakes garlic (crushed)
2 tbsp grated ginger
Salt To Taste
1 cup curd or plain yogurt
1 tbsp lemon juice
1 chicken
1 cup long grain rice
3/4th cup shelled peas
6 bay leaves
1 cup ghee
2 large onions (finely chopped)
225gms/1/2 lb tomatoes (peeled & sliced)
2 cups hot water
3 tbsp chopped coriander leaves

Spices:

2 tsp garam masala powder
1 tbsp turmeric powder
8 cloves
6 black peppercorns
1 brown cardamom
1 tsp red chili powder
1 tbsp roasted coriander powder
1 tsp cumin seeds
1/2 tsp saffron strands

Preparation:

Mix three-quarter of garlic with half the ginger, half the garam masala, 1 tbsp. salt, 1/3rd of turmeric, half of curd and the lemon juice and mix to paste.
Make small cuts in the chicken flesh and rub the paste all over and in the cavity. keep aside for 2 hours.
Half cook the rice with peas, remaining garlic , 4 cloves, peppercorns, 1/2 tsp. salt, brown cardamom and 4 bay leaves and water and use to stuff chicken.
Heat the ghee in saucepan and fry the chicken until brown all over, being careful not to let the stuffing out. Drain the chicken.
In another pan fry half onions in the remaining ghee with 2 bay leaves, remaining cloves and green cardamoms, until golden.
Add the remaining turmeric and chili powder. Make a paste grinding together the coriander and cumin seeds and the remaining onion and grated ginger.
Cook, stirring, for 5-10 minutes, until the ghee starts to separate. add the remaining curd, the tomato and 1/2 tsp. salt.
Add the chicken to the pan and baste with the spice mixture. Pour over 300ml/ 11/4 cups of water, cover and cook in a moderately hot oven (200 degree centigrade, 400 degree Fahrenheit, gas mark 6) for 1 hour.
Steep the saffron in the remaining garam masala powder and coriander leaves before serving murgh musallam.

Fried Fish

noreply@blogger.com (Shilpa Agarwal) — Sun, 29 Aug 2010 01:04:00 +0000

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.

Stuffed Eggs

noreply@blogger.com (Shilpa Agarwal) — Sun, 29 Aug 2010 01:03:00 +0000

Ingredients:

4 eggs (hard boiled)
1 tbsp ghee / oil
1 tbsp chopped onions
3 tbsp cooked ground / minced meat
Salt To Taste
1 green chili (chopped)
1/2 tsp ginger (grated)
1 tbsp tomato paste
1 tbsp corn flour / corn starch
1 egg (beaten)
1 tbsp coriander leaves (chopped)
1 lemon juice
breadcrumbs for coating
12 pieces of liver (fried) for garnishing
Oil for deep-frying

Preparation:

Heat the oil / ghee in a frying pan and fry the onions till golden.
Add the meat, salt, chili, coriander, ginger, tomato paste and lemon juice and fry for about 5 minutes.
peel the shell and cut the hard boiled eggs into half lengthways.
Take out the yolks and add to the frying mixture.
Cook for another 5 minutes and remove from the heat and allow to cool.
Stir the corn flour into the beaten egg, making a batter.
Place the breadcrumbs on a flat dish.
Fill the meat mixture into the yolk cavity ( hole from where yolk is separated) of each egg half, cover with another half to make complete egg shapes.
Dip the stuffed egg into the egg and corn flour batter and roll over the breadcrumbs.
Heat oil in a kadhai / deep-frying pan over a moderate heat and fry the stuffed eggs until golden all over.
Remove and drain on a paper towel.
Serve garnished with fried liver, coriander leaves and with chutney or sauce.