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Sunday, January 30, 2011

STUFFED TOMATO CURRY

hai frds

STUFFED TOMATO CURRY: "

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INGREDIENTS


Tomatoes – 9 nos

Potatoes – 2 nos

Peas – 1cup

Onions – 2 nos

Oil – 2 tbsp

Gingergarlic paste – 1 tbsp

Curry leaves – 4-5 nos

Cumin – 1 tsp

Salt – 2 tbsp

RedChilli powder – 2 tbsp

Turmeric – pinch of it

Amchur / dry mango powder – 1 tsp

Garam masala – 1 tsp


PREPARATION


Microwave cook onions, potatoes, and peas for 10 min. Cut one end of the tomatoes and squeeze out the center of the tomato in order that you can fill in the tomato.Heat oil and fry ginger garlic paste to golden brown. Add cooked and mashed potatoes , onions and peas and mix well. Add curry leaves ,1 tsp garam masala,1 tsp salt , turmeric, 1 tsp amchur powder and 1 tsp redchilli powder . Mix well and put off the flame.

"

Curried Cauliflower

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Curried Cauliflower: "

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Ingredients


1/2 cup plus 2 tbsp extra-virgin olive oil

2tbsp plus1/2 tsp curry powder

salt to taste

1/2tsp groun cumin

1/2 tspgroun coriander

dry mustard, a pinch

2 tbsp peeled and juliened giner

3 heads cauliflower, trimmed and cuts into small florets about 8 cups


Process


In a large bowl, whisk together the olive oil, curry powder, salt, cumin,coriander, mustard and ginger..

Add the cauliflower floretsand toss to combineand evenly coat. spread the florets in a single layer on a baking sheet and roast in a preheated oven at 204degrees. roast until golden brownand aromatic, about 20mins, tossing, every few minutes for even cooking. remove from heat and cool completely then serve.This recipe I got through friday gulf news book.

"

Prawn Fry

hai frds

Prawn Fry: "

how to make prawn fry, prawn fry,prawn masala


Its as good as it looks…trust me! :) This one is as easy as it can get…Cooking it in coconut oil add to the flavor and gives the prawns the perfect Mallu touch. Chemeen fry can be served as a starter or as a side accompaniment to rice/rotis


ingredients:

Prawns – 250grams, deveined

Red Chilli powder – 1tsp

Turmeric – 1/2tsp

Ginger Garlic Paste – 1tsp

Salt to taste

Curry leaves

Mustard seeds – 1tsp

Coconut oil – 1tbsp

Lemon juice – 1tsp



  • Marinate the prawn with red chill powder, turmeric powder, salt, and ginger garlic paste for about an hour.

  • Heat the coconut oil, add the mustard seeds. Once they splutter, add the curry leaves and then the marinated prawns.

  • Cook for about 5mins. Remember prawns cook fast..remove from fire in 5mins else it will overcook.

  • Serve hot and top with some freshly squeezed lemon

"

Barbecued Tandoori Chicken

hai frds

Barbecued Tandoori Chicken: "

Chicken Curry Recipe,Chicken Recipes for Non - Vegetarian Chicken Curries


INGREDIENTS

3 very young broiling chickens (about 2 to 2-1/4 pounds each)

2-1/2 teaspoons unseasoned natural meat tenderizer

1/3 cup lemon juice


FOR MARINADE

2 large cloves garlic

1 tablespoon chopped fresh ginger root

1 teaspoon ground roasted cumin seeds

1/2 teaspoon ground cardamom

1/2 teaspoon red pepper

1 teaspoon tandoori coloring, or 1 tablespoon paprika

1/3 cup plain yogurt

Usli ghee or light vegetable oil for basting


METHOD

Cut the wings off the chickens. Remove the neckbone carefully. Place the chickens on a cutting board and quarter them neatly. Then pull away the skin, using kitchen towels for a better grip if necessary. (Reserve the wings, neck, and skin for the stockpot.) Prick the chicken all over with fork or a thin skewer. Make diagonal slashes, + inch deep, 1 inch apart on the meat. Put the meat in a large bowl. Add meat tenderizer and lemon juice to the chicken, and rub them into the slashes and all over for 2 minutes. Cover and marinate for + hour. Put all the ingredients of the marinade into the container of an electric blender or food processor, and blend until reduced to a smooth sauce. (Alternatively, garlic and ginger may be crushed to a paste and blended with the remaining ingredients.) Pour this marinade over the chicken pieces and mix, turning and tossing, to coat all the pieces well. (A note of caution: Since certain brands of Tandoori coloring tend to stain the fingers, it is advisable either to use a fork to turn the chicken pieces in the marinade or use a pastry brush to spread it over the chicken.) Cover and marinate for 4 hours at room temperature, or refrigerate overnight, turning several times. Chicken should not remain in the marinade for more than 2 days, because the marinade contains a meat tenderizer which, with prolonged marinating, alters the texture of the chicken meat to very soft and doughy. Take the chicken from the refrigerator at least 1 hour before cooking to bring it to room temperature. The chicken is now ready to be either roasted in the oven or broiled over an electric or charcoal grill.


TO ROAST IN THE OVEN:

Start heating the oven to 500-550 degrees. Take the chickens out of the marinade. Brush them with the ghee or vegetable oil, and place them on an extra-large shallow roasting pan, preferably on a wire rack. Set the pan in the middle level of the oven, and roast for 25 to 30 minutes, or until the meat is cooked through. There is no need to baste while the chicken pieces are roasting, because the enclosed environment keeps the chickens from drying excessively.


TO BROIL INDOORS:

Preheat the broiler. Brush the grill with a little oil to prevent the meat’s sticking. Place the chicken pieces, slashed side up, on the grill, and brush the slashed side with ghee or vegetable oil. Cook 2 to 3 inches away from the heat for 20 minutes. Turn and cook the other side for another 10 minutes, or until the chicken pieces are cooked through. Brush often with ghee or vegetable oil during cooking.


TO GRILL OUTDOORS:

Fire the coal well in advance (about 1-1/2 hours before you are ready to begin cooking), so that a white ash forms over the surface of the coal. This is when the coal is at its hottest. Place the grill at least 5 inches away from the heat, and rub generously with oil. Place the chicken pieces, slashed side up, over the grill and brush them with ghee or vegetable oil. Let chicken cook without turning for 10 minutes. Turn, baste the other side, and cook for 10 minutes. Continue to cook, turning and basting the chicken every 10 minutes, until it is done. The cooking time for broiling and grilling usually varies widely. Much depends upon the intensity of the heat and its distance from the chicken. The point to remember is that the chicken pieces have been marinating in a very strong tenderizing solution for two days and therefore will cook much faster than standard broiled or barbecued chicken.

Serve the chicken immediately, lightly brushed with ghee or oil.

"

DONDAKAI CURRY

hai frds

DONDAKAI CURRY: "

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INGREDIENTS

Dondakai – 20 nos

Dry grated Coconut powder – 1 cup

Garlic pods – 4 nos

Cumin – 1 tbsp

Salt – 2 tbsp

Redchillipowder – 1 tbsp

Oil – 3 tbsp


PREPARATION

Wash dondakai and microwave cook for about 10 min.


Heat oil in a pan and fry cumin and 2 chopped garlic pods to golden. Add the dondakai and 1 tbsp salt and fry them to golden brown.


Add redchillipowder , 1tbsp salt and 1 garlic pod as a whole to the dry grated coconut powder and grind it once in a grinder. Add the powder to the dondakai and mix well. Cook for 5 min on low flame and remove from the flame.

"

Broker (2010) – Telugu Movie

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Mazaa Mazaa (2005) - Hindi Movie

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