Posts filed under ‘Side Item’

Gobi Manchurian

This can be made dry or with gravy.

Ingredients

  • 1 Green bell pepper, cut into big dices
  • 1 Green chilli, minced
  • 1 tsp Ginger garlic , minced
  • ¼ cup Scallions/Spring onion, finely chopped
  • 1 tsp Dark soy sauce
  • 4 tsp Tomato ketchup
  • ¼ tsp Salt to taste
  • 3 tsp Oil for sauteing
  • 2 cup Oil for deep frying
  • 2 tsp Maggi Chilli Garlic Sauce

For Frying

  • 4 cup Cauliflower , cut into florets
  • 2 tsp Ginger garlic paste
  • 3 tbsp All purpose flour
  • 2 tsp Corn flour
  • 1 tsp Red chilli powder
  • 1/4 tsp White pepper powder
  • ½ tsp Salt
  • 2 pinch Orange red food colour
  • 1 tsp Soy sauce
  • ½ tsp Vinegar
  • 1 pinch Ajinomoto (optional)
gobimanchurian
Method

  • Wash the cauliflower florets; cook with salt water for few minutes.
  • Drain the water completely; pat dry with a kitchen towel.
  • Mix these items all purpose flour, corn flour, salt, red chilli powder, white pepper powder, ginger garlic, vinegar, soy sauce, food color and ajinomoto.
  • Make fine paste ; toss cauliflower in and coat it with the paste.
  • Heat 2 cups of oil; fry the cauliflower florets; keep it aside.
  • Heat 3 tsp. of oil in a pan, saute green peppers, ginger garlic, green chilli for 1 to 2 minutes, once they turned tender, add the fried cauliflower with soy sauce, tomato ketchup, chilli garlic sauce and salt.
  • Mix everything for few minutes till masala becomes dry. Add scallion and saute for 2 to 3 min.
  • Garnish with Scallions.
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February 27, 2009 at 4:08 pm 1 comment

Egg Curry

 

Ingredients

  • 4 Eggs , boiled
  • 1 Onion, chopped
  • 1/2 Tomato, chopped
  • 1 tsp Ginger Garlic Paste
  • 1-2 Green chilies
  • 2 Tbsp Cilantro/Coriander leaves, chopped
  • 3/4 tsp Turmeric powder
  • 3/4 tsp Garam masala
  • 1/2 tsp Coriander powder
  • Red chili powder to taste
  • Salt To Taste
  • Cilantro leaves, chopped for garnish
  • 2 Tbsp Vegetable/Canola oil
Egg Masala

Method

  • Boil the eggs in water for 20 min. approximately or untill completly cooked. Immediately plunge them into cold water to cool.
  • Remove the shell of boiled eggs & keep aside.
  • Make a paste of onion, tomatoe, garlic, ginger and green chilies in a  chopper or food processor.
  • Heat oil in a pan; add all the spices (salt, turmeric, coriander & chili powder,garam masala ).
  • Fry for a minute and add grounded paste and fry till golden brown;fry till it starts leaving oil.
  • Add a cup of water and cook 2 to 3 min.
  • Add boiled eggs; cook for 10 minutes on medium heat. (npte, add desired water if you need more gravy)
  • Garnish egg curry with chopped cilantro and serve hot with paratha, roti or rice.

Note

  • Add 1 cup cooked green peas or paneer to make special.
  • 1/2-inch piece of ginger & 3 cloves of garlic instead og ginger garlic paste.

February 22, 2009 at 7:51 pm 1 comment

Chicken Tikka Masala

Chicken Tikka Masala

Chicken Tikka Masala (CTM)- mild curry dish of chicken in a tomato-based sauce, and cooked in a tandoori style.

Ingredients

  • 1 lb. Chicken breast, skinless, boneless
  • 1 pocket any brand store brand tikka masala
  • 1 cup Onion, finely chopped
  • 1 cup Tomato puree
  • 2 or 3 Green chilies,Julienne Strips
  • 1 tsp Salt or to taste
  • 4 tsp Cooking oil
  • ¼ cup Water
  • Honey to taste

Marinating :

  • 2 Tbsp. Yogurt
  • 1 pinch Orange Red food color

Baking:

  • 4 or 5 Bamboo Skewers
  • 1 oven proof tray

Garnishing:

  • ¼ cup Onion cut into lengthwise
  • 4 stks Coriander leaves
  • 1 Lemon, cut into length wedges

Method

  • Wash and cut the chicken into small cubes.
  • In a medium size bowl, take yogurt and 2 Tbsp of store bought chicken tikka masala; marinate them for 2 hours(marinate overnight if you desired)
  • Preheat oven to 350° F.
  • Thread marinated chicken cubes onto the skewers;place them on oven proof aluminium tray. 
  • Place the tray on the preheated oven and bake for 10 minutes; rotate them and cook again for another 5 min.
  • After Chicken is baked, let it cool.
  • Slightly twist the chicken before removing from the skewers, this would help them loosen up and come off easily without hurting fingers.
  • While chicken is cooling, prepare masala by heating 2 tsp. oil in a pan.
  • Sauté chopped onion till they turn golden; add green chillies
  • Add tomato puree and 1/4 cup of water.
  • Add remaining masala from the store brought masala packet .
  • Add salt; add honey if you desired; cook for 3-4 min
  • Add baked marinated chicken into the the masala.
  • Let cook for 3-4 min.
  • Meanwhile, in a small pan heat 2 tsp oil; fry onion on Medium Low heat for 1-2 min. or until crispy.
  • Garnish with fresh chopped coriander leaves,fried onion and lemon wedges before serve.
  • Serve hot with Tandoori Naan, Paratha or Roti.

Note

  • Canned tomatoes/tomato puree works fine for this recipes.
  • Store brought chicken tikka masala will gives you good restaurent style taste.

November 29, 2008 at 8:49 pm Leave a comment


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