Eid Special
Murgh do pyazza
By: MyKitchenRoom ON July 3rd, 2012Ingredients: 1 kg chicken. 2 tsp lemon juice. 3/4th cup ghee. 4 large onion (chopped). 2 garlic(crushed). 2cups yougrt. 2cups water. salt to taste. Spices: 6 cloves. 1 brown cardamom. 12 black pepercorns. 2 pieces cinamon stick. 1/2tsp ground ginger. 1tsp turmeric powder. 1tsp red chili powder. Garnish:1tsp garam masala powder. 2 tomatoes(sliced). 1 medium onion(chopped and fried). Method: Cut the chicken into four or eight pieces. Mix salt and lemon juice and rub all over the chicken. Set aid for 30 min. Heat the ghee in a deep pan and add the brown cardamom,black peppercorn, cinnamon stick, cloves. Stir well then add the onion, garlic, chicken and remaining spices. Cook gently for 15 min steering continuously. Add the yogurt and stir for 5 min over ...More
Chicken Jalfari
By: MyKitchenRoom ON July 3rd, 2012Ingredients: 2 cloves garlic(chopped) . 750gms skinless chicken cut in half . 3tsp ground turmeric. 1 onion finly grated. 1 tsp red chilli powder. 500gms tomatoes. 30gms ghee. 3tspn ground cumin. 3tsp coriander. 2tsp grated fresh ginger root. 30gms fresh coriander leaves. 2tbsp vegetable oil. salt to taste. Method: Heat up about 2 tbsp oil in a deep frying pot and fry the onion and garlic for 2 min over high flame heat. Mix in the chicken turmeric chili powder and salt,fry gently for 5-10 min or until golden. Turn the chicken frequently. Mix in the tomatoes, cover and stir fry over medium heat up for 20 min. Uncover and simmer for another 10 min to let all ...More
Mutton Biryani
By: MyKitchenRoom ON July 3rd, 2012Ingredients: 500 g mutton, pieces 600 g basmati rice, washed, drained and soaked for one hour before cooking 200 g potatoes 300 g onions, thinly sliced and fried crisp 200 g tomatoes, peeled and chopped 1 1/2 tablespoons garlic paste 1 1/2 tablespoons ginger paste 1/2 cup fresh yogurt salt 1/4 cup oil or 1/4 cup ghee 3 -4 pieces cinnamon 3 -4 cloves 8 -10 black peppercorns 2 green cardamoms 2 bay leaves 2 green chilies,slit slit 1 tablespoon cumin powder 1 tablespoon red chili powder 1/4 teaspoon turmeric powder 3 -5 saffron strands, dissolved in a little warm milk 3-5 leaves fresh mint 3 -5 leaves fresh coriander Method: First of all, cut potatoes into quarters. Apply salt to them. Deep fry. Pour oil/ghee in a ...More
Semai
By: MyKitchenRoom ON July 3rd, 2012Ingredients: 250 gms semai(broken) 2 litrs milk 1 cup sugar 40 gms Raisins 50 gms Cashew nut 1 tsp. Ghee 2 Bay leaves 4 cardamom (Coarsely grounded) Method: 1. Soak raisins in water for at least 2 hours. 2. In a pan add ghee. Now add broken semai and roast until it become golden in colour. Take it out and keep aside. 3. Take a large pan or handi and add milk and boil it. Reduce the flame and add bay leaves. Stir the milk for 8 to 10 minutes so that the volume get reduced to 1/3. Now add 1/2 cup of sugar. Stir well to mix the sugar uniformly. Add roasted semai, soaked raisins and ...More
Chicken Do Pyaaza
By: MyKitchenRoom ON July 3rd, 2012Ingredients: Chicken : 1 KG - 1000 grams (Cut into medium pieces) Bay Leaf (Tej Patta): 1 Onions: 8 medium (6 onions chopped in little big size and 2 medium) [Great with red onions] Green chilli - 3-4 Tomato - 1 medium chopped Ginger Garlic Paste: 2 tablespoon Oil: 5 tablespoons Jeera (Cumin) powder 1 tablespoons Black pepper powder: 1/4 teaspoon Turmeric (Haldi) powder: 1 teaspoon Coriander (Dhania) powder: 2 tablespoons Red chilli powder: 2 teaspoon (or more depending on how spicy you want) Salt to taste Garam masala powder: 1 teaspoon Method: Wash chicken well and keep aside Heat kadai without any ingredients till fumes start coming out of kadai Put oil in kadai, quickly add green ...More
Chawol ka Roti
By: MyKitchenRoom ON July 3rd, 2012Ingredients: 1/2 cup rice flour (chawal ka atta) 1/3 cup Steamed Rice salt to taste Method: Blend the cooked rice and spinach to a smooth purée in a blender without adding water. Combine the prepared purée, rice flour, salt and enough water to make a soft dough. Knead well. Divide the dough into 6 equal parts and roll out each portion into a thin circle of 150 mm. (6") diameter, using flour to roll the rotis. Cook one side of a roti on a tava (griddle) and put the other side directly over a gas flame for a few seconds till the roti puffs up and has brown ...More
Ginger Chicken
By: MyKitchenRoom ON July 3rd, 2012Ingredients: 1 1/2 tsp chilli powder 1/4 tsp turmeric (haldi) 1/2 cup oil (tel) 1 tblsp lemon juice 1 tblsp garlic (lasan) paste 3 tblsp fresh coriander leaves. chopped 3 medium tomatoes, chopped 3 tblsp yogurt, whisked 3 tblsp ginger, cut into thin strips 1 tsp chat masala 1 small onion, thinly sliced 1 tsp garam masala 1 kg boneless chicken breast, cut into small cubes 1 tsp coriander powder (dhania powder) 1 1/2 tsp salt (namak) 1 tblsp ginger (adrak) paste 2-4 green chillies, thinly sliced. Method: Heat up oil in a heavy based pot over medium heat. Mix in the onions and stir fry until soft or for about 2 minutes. Mix in ginger and garlic, stir fry about ...More
Chicken Shashlik
By: MyKitchenRoom ON July 3rd, 2012Ingredients: 500 gms boneless chicken breast dium tomatoes 1/4 cups lemon juice 1/2 ts2 capsicum 2 medium onions 2 mep. salt 1 tsp black pepper 1 tbsp Soya sauce 1 tbsp hot sauce oil for deep frying Method: Cut chicken into 1 " pieces. Put in a round dish with the lemon juice, salt ,black pepper soya sauce and hot sauce. Mix well,cover and leave to marinate for 2-3 hours. Cut the onion, capsicum, and tomatoes into small cubes. Skew chicken and vegetables closely on bamboo skewers. Heat up oil in a big size frying pot or karahi. Fry skewers for 8-10 minutes or until chicken begin to change its color and the vegetables are soft. Take off from ...More
Shahi Panner Korma
By: MyKitchenRoom ON July 3rd, 2012Ingredients: 250 gms Cottage Cheese (Paneer) 4 Tomato (Tamatar) 3 Onion (Pyaj) 1 " long piece Ginger (Adrak) 2 Green Chilly (Hari Mirch) 1 cup Mava 1 cup Cream (Malai) 1/2 tsp Red Chili Powder (Lal Mirchi) 1/4 tsp Turmeric (Haldi) 1/2 tsp Garam Masala 2 tblsp Clarified Butter (Ghee) Method: Cut paneer in square pieces. Grind onion (pyaj), ginger (adrak), green chilly (hari mirch). Grate mava. Heat clarified butter (ghee) in a pan. Add onion (pyaj), tomato (tamatar) paste. Continue cooking it on medium flame till ghee/oil begins to separate. Add mava, cream (malai). Simmer for 2 minutes. Add salt, red chili powder (lal mirchi), turmeric (haldi), garam masala. Add cottage cheese (paneer) pieceswith 1/2 cup of water When the gravy thickens ...More
Mughlai Chicken
By: MyKitchenRoom ON July 3rd, 2012Ingredients: 1 (1-inch) piece ginger, peeled 4 cloves garlic, peeled 2 teaspoons ground cumin 1 teaspoon ground coriander 1/2 teaspoon dried chili flakes 4 tablespoons ground almonds 1/2 cup water 5 cardamom pods, bruised 1 cinnamon stick, broken in half 2 bay leaves 4 cloves 1/4 cup vegetable oil 3 pounds boned chicken thighs, each cut into 2 2 onions, finely chopped 1 cup Greek yogurt 1 cup chicken stock 1/2 cup heavy cream 1/2 cup sultanas (golden raisins) 1 teaspoon garam masala 1 tablespoon sugar 1 teaspoon salt 3/4 cup flaked almonds, toasted, to garnish 3/4 cup flaked almonds, toasted, to garnish Method: Put the ginger, garlic, cumin, coriander, and chili into a food processor, or into a mortar and pestle, and blend to ...More
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