Showing posts with label Indian. Show all posts

How To Make Indian Chicken Sandwich Recipe

Ingredients:

Chicken breast 1 cooked and shredded
Garlic 1 clove chopped
Cream cheese 3 tbsn
Salt and pepper as per taste
Butter 2 tspn
Cilantro chopped 2 tbsn
Sandwich bread 6 slices

Directions:

Heat butter and add garlic and fry till brown.
Add chicken boiled eggs cream cheese salt and pepper and mix well.
Top with choppedcilantro and remove from flame.
Make sandwich immediately with toasted bread or chill and make cold sandwich.

Indian Lamb Kebabs Recipe

Ingredients:

2 lbs boneless lamb
1 cup yogurt
¼ cup lemon juice
Salt to taste

To be ground into paste:

1 cup coriander leaves
1 cup mint leaves
3 green chilies
1.5" ginger piece
10 garlic flakes
120g raw papaya

Directions:

To the above paste, add all the remaining ingredients and mix thoroughly such that the lamb pieces are well coated with the sauce.
Marinate for 5 hours.
Skewer these pieces through a kebab rod and grill over fire such that they are evenly reddish brown.
Serve with onion pieces and lemon wedges.

More Recipes:

Indian Lamb Vindaloo Recipe

Ingredients:

For the Lamb marination :

500 gms boneless lamb
4 green chillies (halved)
6 cloves (pounded)
6 elaichi (pounded)
5 gms crushed black peppercorn
5 gms salt
5 gms sugar
100 ml malt vinegar
100 ml groundnut oil
70 gms onion paste
250 gms diced potatoes (deep fried)
1 tbsp chopped coriander
salt to taste
2 Green chillies (jullien)

To be ground into paste:

10 kashmiri red chillies
½ tsp jeera
2 tsp coriander seeds
½ tsp turmeric powder
6 cinnamon sticks
40gms ginger garlic paste
100ml malt vinegar to ground

Directions:

Marinate the lamb in Mari nation ingredients and keep refrigerated for 1-2 hours.
Ground all the ingredients using vinegar (100ml.)
Heat oil in pan and add onion paste and cook till golden brown.
Add all paste and cook till the masalas are cooked.
Now add marinated lamb and cook for few minutes.
Add around one litre of water, bring to boil and keep cooking on slow fire till lamb is cooked and gravy reduced a bit.
Finally add fried potato dices and boil until potatoes are fully done.
Add salt as per your taste and put some coriander.
Remove in a serving dish and garnish with chopped coriander and green chilli julliens.

More Recipes:

Indian Beef Liver Masala Recipe

Ingredients :

500 gm beef liver
2 medium-sized onions
2 tbsp ginger garlic paste
1 tsp red chilli paste
1 tsp cumin seeds paste
1 tbsp sugar
1 tbsp vinegar
coriander leaves (chopped)
4 tbsp oil
salt to taste

Directions:

Boil the liver in salted water till it is almost tender.
Drain out the water and cut into thin long slices.
Rub the liver pieces with the pastes and keep aside.
Peel and slice the onions into thin pieces.
Heat the oil in a kadhai and saute the onions till they turn light brown.
Lower the heat and put the liver pieces, chopped coriander leaves, vinegar and the sugar.
Also mix in 3 tbsp water.
Cover with a lid and cook for another 5 minutes till the water evaporates.
Ready to serve.

More Recipes:

Indian Fried Meat Balls Recipe

Ingredients:

½ kg mince meat
1 tsp red chilli powder
½ tsp haldi powder
½ tsp coriander powder
1 tsp garam masala
1 cup fried channa
2 bunches coriander leaves
¼ coconut
Salt to taste
Oil for frying

Directions:

Grind the red chilli powder, haldi powder, coriander leaves, coriander powder, garam masala, coconut and the fried channa in a mixer to make a fine paste.
To this mixture add the meat and mix it well.
On medium heat, add the meatballs in a non stick pan with some water.
Coook till all the water dries up.
Fry the meat balls in oil on medium heat till it turns golden brown.
Ready to serve hot.

More Recipes:

Indian Dry Mutton Assamese Style Recipe

Ingredients:

500 gms mutton
1 cup curd
1" piece of ginger
8-10 cloves of garlic
2 bay leaves
1 tbsp garam masala powder
1 cup mustard oil
1 tsp turmeric powder
Salt to taste

Directions:

Whip the curd. Marinate the mutton pieces with salt, turmeric, curd and 1tbsp of oil and leave aside for 2 hours.
Grate the ginger and crush the garlic.
Heat the remaining oil in a kadhai and add the ginger, garlic and the bay leaves.
Fry these for one minute and add the marinated mutton pieces.
Lower the flame and cook over a low flame for at least half an hour or until the mutton becomes tender.
Mix in the garam masala and stir well.
Once the mutton becomes tender and absolutely dry, remove from fire and serve.

More Recipes:

Indian Chicken Biryani Recipe

Ingredients:

2 chickens, 1.5 kg each, cut into portions
375 ml oil
12 medium onions, finely chopped
12 medium potatoes cubed
600 g rice
250 ml red lentils
15 ml ground coriander
5 ml saffron
2 sticks cinnamon
4 bay leaves
10 cardamom seeds
5 ml cumin seeds
15 ml turmeric
15 ml chopped chillies
3 tomatoes, skinned and coarsely chopped
125 ml lemon juice
10 ml salt
black peppercorns
8 cloves garlic
500 ml plain yogurt
2 pieces fresh root ginger, crushed
8 hard-boiled eggs, shelled and thinly sliced

Directions:

Heat oil in a frying pan and brown onions. Remove and set aside.
Add potatoes to pan and sauté until lightly browned. Remove, drain on absorbent paper and set aside.
Cook rice in salted boiling water until almost tender but still firm.
Boil lentils for a few minutes in salted water, then drain.
Combine rice, lentils and a quarter fried onions.
Rub salt into chicken pieces and place in a large mixing bowl.
Combine coriander, saffron, cinnamon, bay leaves, cardamom seeds, cumin seeds, turmeric, chillies, tomatoes, lemon juice, salt, peppercorns, remaining fried onion, garlic, yoghurt and ginger in a bowl. Pour over chicken and leave for 30 minutes.
Invert a heavy dinner plate in a large saucepan to cover bottom completely.
Arrange ingredients on top of plate as follows

half browned potatoes, sprinkled with 5 ml oil
chicken and marinade
hard-boiled eggs
rice and lentils
remaining potatoes
rest of oil sprinkled over contents.

Close tightly and simmer, without stirring, for 1½ hours.

More Recipes:

Indian Stuffed Eggplant Fry Recipe

Ingredients:

Small Eggplant / Brinjal – 8
Coriander seeds – 1 1/2 tbsp
Bengal gram / Channa dal – 2 tsp
Urad dal – 1 tsp
Cumin Seeds – 1 tsp
Coconut – 3 tbsp
Red Chillies- 4 to 5 (according to spice level)
Salt – to taste
Oil – 3tbsp
Mustard seeds – 1/2 tsp
Curry leaves – a few
Asafoetida – a pinch

Directions:

Indian Stuffed Eggplant Fry

Take very little oil in a pan and fry cumin seeds, followed by red chillies, bengal gram, urad dal, coriander seeds and coconut.
Add the salt and grind them to powder.
Cut the tip of the brinjals and split them into four parts almost till the end leaving the bottom part of the brinjal.
Stuff the masala powder in the brinjal.
Heat little oil in a wide pan add the mustard seeds, curry leaves and asafoetida.
Then put the brinjals one by one in the pan and cover it with a lid for 5 minutes in low flame.
Repeat the procedure for all the four sides of the brinjal.
Finally keep the brinjals in vertical position. Cover and cook them for 5 minutes in low flame.
When turning each side, add very little oil to each brinjal.
Remove the lid and check if the brinjals have become completely soft.
Serve hot with sambar rice or rasam rice.

Preparation time: 40 minutes
Yield: 2 servings
Spice level: 4