Thursday 30 June 2011

Chicken Paratha Roll












Ingredients Of Chicken Roll:

  • 300 gm boneless chicken, 1 inch cubes
  • 3 tbsp yogurt, beaten
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 1/2 tsp all spices (garam masala)
  • 1 tbsp red chili powder
  • 1/2 bunch fresh coriander
  • 2 tbsp oil


For Paratha:
  • 1 cup flour
  • 1 cup white flour
  • Salt to taste
  • 2 tbsp ghee
  • Water as required

For Chutney:
  • 1/2 bunch coriander
  • 4 green chilies
  • 1 onion
  • 1/2 bunch mint leaves
  • 1 tomato
  • 1 tbsp crushed red chili
  • Salt to taste
  • 1/2 cup tamarind paste


Cooking Method Of Chicken Roll:

Marinate chicken boneless pieces in yogurt, salt, turmeric and chili powder, all spices. Mix it and set it aside for 15 minutes. Add green coriander leaves in it.

Now heat the oil and cook marinated chicken in it on low heat till the water dries and chicken become soft and tender.

Method Of Paratha:

  • Take both flours and add ghee and salt in it. Knead it in a dough and put it aside for 1 hour. Make round parathas with the help of rolling pin and grease the pan and cook the parathas.

Method Of Chutney:

  • Grind all ingredients of chutney with very little water in grinder. Chutney should be thick in consistency.
  • Now take paratha and put boneless chicken in it. Pour chutney on it and roll it. Cut the roll from center and serve hot with salad of your choice…enjoy:)

Wednesday 29 June 2011

Achari Bhindi


 Ingredients with Quantity:


The achari gravy is prepared with various spices which form the achari masala like onion seeds (kalonji), mustard seeds, punjabi garam masala and dry mango powder (amchur)

For Marination:


Ginger Paste 1/2 tablespoon
Garlic Paste 1/2 teaspoon
Red Chilli Powder 1 teaspoon
Haldi (turmeric powder) 1/2 tsp
1 tablespoon oil
salt as per taste

 
Achari Masala Ingredients

Jeera (Cumin Seeds) 1/4 teaspoon
Rai (Mustard Seeds) 1/2 teaspoon
Methi Dana ( Fenegreek seeds) 1/4 teaspoon
Saunf ( Fennel Seeds) 1/2 teaspoon
Kalonji (Onion Seeds) 1/4/ teaspoon
Heeng ( Asafeotida) 2 pinches
Oil 1 tablespoon

Other Ingredients
 

Bhindi( Okra) 1 cup - cut them in small pieces or slit them length wise.
Dahi(Yoghurt) 1/2 cup
Onions finely diced 1/2 cup
Ginger Paste 1/2 tablespoon
Garlic Paste 1/2 teaspoon
Green Chilli chopped 1 teaspoon
Garam Masala 1/2 teaspoon
Amchur ( Dried Mango Powder) 1/2 teaspoon
salt as per taste
Fresh Coriander chopped finely 2 tablespoons
Oil, for deep frying


Method:

Marination

Take a small bowl.
Add all the Marinade ingredients including the oil and mix well.
Add the pieces of Bhindi in the mixture and mix well by hand.
Keep it aside for 30 minutes.

Method:


1. Take a frying pan and pour the oil for deep frying.
2. Add the already marinated Bhindi and fry it till crispy and keep aside on some tissue paper to drain the excess oil.
3. Take a heave bottom pan and put it on medium heat.
4. Add 1 tablespoon of oil.
5. Add Rai and let it crackle.
6. Add the Heeng .
7. Add the Methi Dana(Fenugreek Seeds)
8. Add the Jeera(Cumin Seeds)
9. Add the Saunf(fennel seeds).
10.Add the Kalaunji (Onion Seeds)
11.Add the garlic paste and stir the garlic paste so that it gets mixed in the oil and starts to change colour..
12. Add the ginger paste and stir to mix it well.
13. Add the onions and stir well for 2 minutes.
14. Add the turmeric powder and stir for 2 minutes.
15. Add the Garam Masala and stir till the onion mixture has been cooked.( you will see the oil oozing out from the onion mixture )
16. Add the Amchur (Dried Mango Powder).
17. Add the chilli powder and stir.
18. Add the salt as per taste
19. Add the yoghurt now and stir.
20. Now add the fried Bhindi or Okra

While serving add some fresh and chopped coriander on top.
 
Enjoy it with Roti , Naan  , Rice or Paratha.