2007-01-05 00:02:30 · 3 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Onion Chutney
Onions Big 1 no
Green chillies 2 nos
Red Chillies(dry) 2 nos
mustard seeds 1 tsp
urad dal 2 tsp
tamarind dry 1 small piece
salt to taste
brown sugar 1 tsp
oil 1 tbsp
Chop the Onions corarsley.In a pan heat the oil & add 1 tsp of urad dal,&chilliies. fry for a minute. Add the Onions & salt.
Fry till all the ingredients gets mixed & raw smell of onions are gone. Let it cool completely . Add the tamarind,brown sugar & grind it to a fine paste . Season with the other tsp of urad dal , mustard seeds in a tsp of oil.
Paper Dosa
150 g raw (boiled) rice
50 g urad dal
15 g cooked rice
10 g poha (pressed rice)
5 to 7 methi seeds
salt to taste
Oil
Wash the urad dal, raw rice and methi seeds. Soak them in a little water along with poha and cooked rice for at least an hour. Grind to a smooth paste with a little water. Cover and keep aside for at least five hours. Add salt to taste and mix well. This batter can be used as basic batter for preparing paper masala dosa. The batter is enough to make about four to six dosas. Use a stainless steel cup to pour the dosa batter onto the tawa.
Pour about 300 ml dosa batter (on as wide a surface as possible), on a pre-heated, greased dosa plate in an oval shape. Allow it to cook on low heat for one-and-a-half minutes. Scrape the upper layer to get a thin and crisp dosa. Roll it up.
Butter Chicken
* 1 3/4 pounds skinless, boneless chicken breast halves - cubed
* 1 tablespoon lemon juice
* 1 tablespoon chili powder
* salt to taste
* 1 cup yogurt
* salt to taste
* 2 tablespoons garlic paste
* 1/2 tablespoon garam masala
* 2 tablespoons melted butter
* 1 tablespoon chili powder
* 2 tablespoons ginger garlic paste
* 2 tablespoons lemon juice
* 2 tablespoons olive oil
* 1 tablespoon butter
* 1 tablespoon garam masala
* 1 tablespoon ginger paste
* 1 tablespoon chopped garlic
* 1 tablespoon chopped green chile pepper
* 2 cups tomato puree
* 1 tablespoon chili powder
* salt to taste
* 1 cup water
* 1 tablespoon honey
* 1/2 teaspoon dried fenugreek leaves
* 1 cup heavy cream
To Marinate: Place chicken in a nonporous glass dish or bowl with lemon juice, 1 tablespoon chili powder and salt. Toss to coat; cover dish and refrigerate to marinate for 1 hour.
Drain yogurt in a cloth for 15 to 20 minutes. Place in a medium bowl; mix in salt, garlic paste, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Pour yogurt mixture over chicken, replace cover and refrigerate to marinate for another 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C). Place chicken on skewers. Place skewers in a 9x13 inch baking dish and bake in preheated oven for 20 minutes, or until almost cooked through.
To Make Sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger, garlic paste and green chile peppers. Saute until tender, then stir in tomato puree, chili powder, salt, garam masala and water. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek.
Place chicken in sauce mixture. Continue cooking for another 5 minutes, or until chicken is no longer pink inside. Stir in fresh cream.
2007-01-05 00:06:24 · answer #1 · answered by Anonymous · 0⤊ 0⤋
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2007-01-05 00:09:01 · answer #2 · answered by raindrops 5 · 1⤊ 0⤋
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2007-01-05 01:22:13 · answer #3 · answered by zeba l 1 · 0⤊ 0⤋