Daily Archives: June 24, 2014

Ghee escort full chicken roast

Preparation Time : 40 minutes

Cooking Time : 25 – 30 minutes

Serving : 6 members

Description

Recipe post by lubna zia for the competition. Her description follows. Chicken Ghee Escort.
A mouth watering full flavoured tasty dish . This dish is my moms regular one, she got from a cooking book , 15 yrs back my mom is an excellent cook. Initially at the time of marriage , i am a very bad cook but nowadays i had strong passion for cooking. This dish was very excellent and all the people especially (my hubby and my bro)loved it. The full whole chicken,without cutting into pieces is used in this dish is its specially . So that all will grab their own favourite pieces like thigh, ribs, neck, drumstick etc . This dish is served with ghee rice, chapathi, parotta.

Ingredients

Ingredients	Quantity
Full whole chicken	1 kg without cutting into pieces
Onion	1/4 kg big sliced
Ginger	1 small piece , 2 spoon
Garlic	1 with 15 pods
Red chilli	8
Poppy seeds	2 teaspoon
Coriander seeds	1 tablespoon
Pepper corns	1/2-teaspoon
Cumin seeds	1/2-teaspoon
Coconut milk	1 cup
Curd	1 cup
Ghee	150 grams
Cinnamon	6
Cardamon	2
Cloves	3
Salt	to taste

Method

Heat 50 gms ghee in a pressure cooker and add onions and fry to golden brown in color for about 5 minutes.
Then add little water to pepper corns, cuminseeds , coriander seeds,poppy seeds and grind it to a very fine paste in the mixie.
Then marinade the full whole chicken with the fried onions and peppercorn paste covering the entire chicken and keep aside for 20 minutes so that it will be juicy.
Meanwhile grind the ginger, garlic and redchilli to a fine paste.Heat remaining 100gms of ghee in a pressure cooker
add cinnamon,cardamom and cloves to cracle then add the marinated whole chicken and saute.then add ginger, garlic and red chilli paste to the chicken and fry it
Then add a cup of curd to the chicken and then mix salt to 1/2 glass of water and add to the chicken and allow to pressure cook for 3 whistle or until chicken is cooked thoroughly.then add a cup of thick coconut milk to a pan.
And now add the entire chicken to the pan and saute for 5 minutes till ghee floats on top.now the gravy is ready to serve

Note

Instead of cumin.corriander seeds,pepper corns can also use its readymade powder but using the seeds to grind is very tasty

Haleem

Preparation Time : 40 minutes

Cooking Time : 1 hour 10 minutes

Serving : 4 to 6 members

Description

Noorie meeran from USA sent me this mail for the competition. This was her mother-in-law recipe for the competition. Her description follows Akka, Perima made haleem today and she wants to send this for the competition. when is the deadline ?
Haleem is a delectable dish which is popular among muslims in Hyderabad, India and particularly consumed during the months of Ramadan. this dish is traditionally made with soaking wheat, Barley and Channa Dhal over night. A spicy meat gravy is cooked until the meat becomes tender and mixed with the cooked, soaked lentils. It is a nutritional , fulfilling and versatile dish that you can serve on any day.

Ingredients

Ingredients	Quantity
Channa Dhal	3/4 cup
Barley	1/4 cup
Broken Wheat	Handful Rinse and Soak them in water for about 30 mins.
Goat Meat with bone	1/2 kg
Onion	1 chopped & 2 sliced (for garnishing)
Tomato	1 Big pureed
Ginger Garlic Paste	1 tablespoon
Chilly Powder	1 teaspoon
Cumin Powder	1 teaspoon
Coriander Powder	2 teaspoon
Turmeric Powder	1/2 teaspoon
Salt	1 teaspoon
Garam Masala	1/2 teaspoon
Ghee	2 tablespoon
Oil	4 tablespoon

Method

In a pressure cooker, add Ghee and Oil.Sautee the chopped onions. Once its golden brown, add the meat and sautee to get rid of excess water.
Add ginger-garlic paste and all the spices and sautee to get rid of raw smell. Add the soaked lentils.
Add more than enough water to cover the meat and lentils, make sure to add enough water to prevent the dhal and meat from burning at the bottom of the pot.
Pressure cook this for 30 minutes.
Once its done, make sure the meat is tender and taste it to adjust salt accordingly. Haleem will be thick because of the Dhal and wheat mixture. Slightly thicker than a soup.
Remove the meat using a spoon and discard the bones and shred the meat. Put them back in the gravy you took it from.

Garnish

Haleem comes with accompaniments like chopped coriander leaves, fried and caramelized onions, ginger slices and lemon.
Fry the sliced onions in oil until they are dark brown and well caramelized. Cut some ginger pieces and shred them into thin slices Chop some coriander leaves. Slice few lemons.

To Serve

In a bowl, pour the haleem, garnish with caramelized onions, ginger slices, coriander leaves and squeeze lemon on top. Enjoy!

Paneer tikka

Preparation Time : 15 minutes + marination time

Cooking Time : 8 -10 minutes

Serving : 4 members

Description

Paneer Tikka. This recipe post was sent to me by Hamidha Shabeer for the competition. She did not sent in a description so today’s post is just the recipe alone.

Main Ingredients

Ingredients	Quantity
Paneer cut into cubes	400gms
Hung curds	1cup
Ginger paste	1 teaspoon
Garlic paste	1 teaspoon
chilli powder	1/2 teaspoon
Tandoori chicken masala	1 tablespoon
Turmeric powder	1/4 teaspoon
Cornflour	1 1/2 tablespoon
Oil	1 teaspoon
Salt	to taste

Ingredients for Grilling

Ingredients	Quantity
red pepper	1/2 cut into squares
yellow pepper/green pepper	1/2 cut into squares
tomatoes de seeded and cut into squares	2 firm ripe
onion cut to get square flakes	1 big
oil for basting	1 tablespoon

For garnish

Lemon wedges,chat masala.

Accompaniments

Green chutney.

Method

Beat hung curds. (put curds in a cloth and let it hang till the water drains out)
Add all the spices and ingredients except paneer to it and mix into a smooth paste.
Marinate the paneer cubes in the mixture and put it in the refrigerator till serving time.
Heat an electric grill.
Arrange peppers,tomatoes,paneer,onion slices in skewers as shown in the picture.
Place it on the grill and cook till they are golden by basting oil in between.
Serve sprinkled with chat masala and squeeze of lemon juice with green chutney.