1 chicken – (make pieces)
1 tomato – cut into small pieces
1 cup yoghurt – mix well with 1 cup water
3-4 cloves of garlic
1 inch ginger piece
2-3 cloves
½ inch cinnamon piece
3 -4 pepper corns
½ tsp jeera powder
¼ tsp coriander powder
2-3 green chillies
Salt to taste
1 cup fresh cilantro
1 tbsp cooking oil
1 pinch mustard seeds
5-6 fresh curry leaves
1 ½ tbsp all purpose flour
1 tbsp SHAAN LAHORI CHICKEN MASALA ( OPTIONAL)
Preparation:
Marinade chicken pieces with paste of ginger, garlic, cinnamon, cloves, pepper , jeera pwd, coriander powder, tomatoes, salt for 2-3 hours.
Heat oil, crack mustard seed in it, then add curry leaves, green chillies, add flour and stir for 2-3 minutes, add marinated chicken and fry for 5 minutes, stirring continuously. Cover and cook for another 5 minutes, then add yoghurt, mix well and cover and cook for 10 minutes on slow flame.
Garnish with fresh cilantro, nuts (optional)Serve with nan, parathas, roti or plain rice
Tuesday, February 7, 2012
Dal alamgiri
Dal alamgiri
Chef Ahmad Aftab, Peppermill Restaurant, Al Barsha, Dubai
Published: 12:46 December 5, 2011
1
Cuisine
Asian
Dish
Starters
Viewer rating
0 Stars
Image Credit: Grace Paras/ANM
Prep time: 15 mins Cooking time: 2 hours 45 mins (serves 4)
Ingredients
500g whole urad dal (black lentils), soaked for 12 hours in room-temperature water
4 litres water
25g butter
100g ginger-garlic paste
200ml tomato paste
salt, to taste
50g chilli powder
125ml cream
fresh basil and grated carrot, both fried, to garnish
Preparation
1. In a heavy-bottomed pot boil 2 litres of water and cook
dal until tender, about an hour and a half over low heat. Drain, then wash dal thoroughly to remove husks. 2. Boil remaining 2 litres of water in another pot, add dal and cook for 45 minutes. 3. In a pan heat butter and sauté ginger-garlic paste for2 minutes. Add tomato paste and season with salt and chilli powder then add dal. Let it simmer for 30 minutes or until water is reduced and mixture acquires a thick consistency. 4. Mix in cream and serve garnished with fried basil leaves and carrot.
Chef Ahmad Aftab, Peppermill Restaurant, Al Barsha, Dubai
Published: 12:46 December 5, 2011
1
Cuisine
Asian
Dish
Starters
Viewer rating
0 Stars
Image Credit: Grace Paras/ANM
Prep time: 15 mins Cooking time: 2 hours 45 mins (serves 4)
Ingredients
500g whole urad dal (black lentils), soaked for 12 hours in room-temperature water
4 litres water
25g butter
100g ginger-garlic paste
200ml tomato paste
salt, to taste
50g chilli powder
125ml cream
fresh basil and grated carrot, both fried, to garnish
Preparation
1. In a heavy-bottomed pot boil 2 litres of water and cook
dal until tender, about an hour and a half over low heat. Drain, then wash dal thoroughly to remove husks. 2. Boil remaining 2 litres of water in another pot, add dal and cook for 45 minutes. 3. In a pan heat butter and sauté ginger-garlic paste for2 minutes. Add tomato paste and season with salt and chilli powder then add dal. Let it simmer for 30 minutes or until water is reduced and mixture acquires a thick consistency. 4. Mix in cream and serve garnished with fried basil leaves and carrot.
Dum ke bhutte
Ingredients
250g corn on the cob
a pinch of chaat masala
1/2 tsp finely chopped green chillies
20g butter
baby cress, to garnish
Preparation
1. Cook corn in water with salt for about 20 minutes or until tender. Cut cob into six pieces. 2. Melt butter in a wok and sauté corn until it has a nice glaze over it. Add chaat masala and green chillies and toss well. 3. Garnish with baby cress and serve immediately.
250g corn on the cob
a pinch of chaat masala
1/2 tsp finely chopped green chillies
20g butter
baby cress, to garnish
Preparation
1. Cook corn in water with salt for about 20 minutes or until tender. Cut cob into six pieces. 2. Melt butter in a wok and sauté corn until it has a nice glaze over it. Add chaat masala and green chillies and toss well. 3. Garnish with baby cress and serve immediately.
Butter chicken
Ingredients
800g store-bought prepared tandoori chicken, cut into large pieces
For gravy:
50g butter
1 tsp whole spices (a mix of green cardamoms, cloves, peppercorns and a cinnamon stick)
1 tsp ginger-garlic paste
4-5 green chillies, chopped
400g tomato purée
1 tsp red chilli powder
1/2 tsp each, garam masala powder and powdered dried fenugreek leaves
salt and sugar, to taste
1 cup cream
chopped coriander and tomato slices, for garnishing
Preparation:
1. To prepare the gravy, heat butter in a large saucepan. Add whole spices and sauté for a minute. Add ginger-garlic paste and green chillies. Cook for two minutes.
2. Add tomato purée, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for 10 minutes. Add sugar and dried fenugreek leaves.
3. Add cooked tandoori chicken pieces, simmer for 5 minutes and then add fresh cream. Garnish with chopped coriander and tomato slices. Serve hot with naan or steamed rice.
800g store-bought prepared tandoori chicken, cut into large pieces
For gravy:
50g butter
1 tsp whole spices (a mix of green cardamoms, cloves, peppercorns and a cinnamon stick)
1 tsp ginger-garlic paste
4-5 green chillies, chopped
400g tomato purée
1 tsp red chilli powder
1/2 tsp each, garam masala powder and powdered dried fenugreek leaves
salt and sugar, to taste
1 cup cream
chopped coriander and tomato slices, for garnishing
Preparation:
1. To prepare the gravy, heat butter in a large saucepan. Add whole spices and sauté for a minute. Add ginger-garlic paste and green chillies. Cook for two minutes.
2. Add tomato purée, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for 10 minutes. Add sugar and dried fenugreek leaves.
3. Add cooked tandoori chicken pieces, simmer for 5 minutes and then add fresh cream. Garnish with chopped coriander and tomato slices. Serve hot with naan or steamed rice.
Pan-fried chicken
Ingredients
400g chicken breast with bone on
50g garlic, chopped
salt and pepper
50ml olive oil
60g couscous
50g tomato, chopped
50g onion, chopped
50g parsley, chopped
For the Creole sauce:
50g onion, chopped
20g garlic, chopped
2 bay leaves
20g fresh thyme, chopped
300g tomato, crushed
4 tsp chicken stock
Preparation;
1. Marinate chicken with garlic and seasoning for 20 minutes.
2. Heat oil and pan-fry chicken until golden brown and cooked through. Remove from pan and reserve oil for Creole sauce. Slice chicken and set aside.
3. Steam couscous and gently mix in tomato, onion and parsley. Season to taste with salt and pepper.
4. To make Creole sauce, heat pan with reserved oil and saute onion, garlic, bay leaves and thyme until onion is translucent. Add tomato and stock. Stir and cook until oil begins to shine on top. Serve chicken with couscous and sauce.
400g chicken breast with bone on
50g garlic, chopped
salt and pepper
50ml olive oil
60g couscous
50g tomato, chopped
50g onion, chopped
50g parsley, chopped
For the Creole sauce:
50g onion, chopped
20g garlic, chopped
2 bay leaves
20g fresh thyme, chopped
300g tomato, crushed
4 tsp chicken stock
Preparation;
1. Marinate chicken with garlic and seasoning for 20 minutes.
2. Heat oil and pan-fry chicken until golden brown and cooked through. Remove from pan and reserve oil for Creole sauce. Slice chicken and set aside.
3. Steam couscous and gently mix in tomato, onion and parsley. Season to taste with salt and pepper.
4. To make Creole sauce, heat pan with reserved oil and saute onion, garlic, bay leaves and thyme until onion is translucent. Add tomato and stock. Stir and cook until oil begins to shine on top. Serve chicken with couscous and sauce.
Minestrone soup
Ingredients
30ml olive oil
10g garlic, finely chopped
120g carrots, diced
50g celery, diced
200g potato, diced
120g onion, finely chopped
150g courgettes, diced
120g cherry tomatoes
120g mushrooms, sliced
750ml vegetable stock
120g penne pasta
120g cannellini beans, cooked
10g fresh basil, chopped
20g parsley, chopped
1 bay leaf
2g peppercorns, crushed
200g tomato purée
Parmesan cheese and croutons, to serve
Preparation:
1. In a large pan, heat olive oil and sauté all vegetables for 2-3 minutes. Add vegetable stock and bring to the boil.
2. Add pasta and beans. Add fresh herbs and peppercorns and simmer for 10 minutes or until vegetables are tender.
3. Add tomato purée and cook for another 15 minutes. Remove bay leaf and serve with shaved parmesan cheese, chunky croutons and garnish with fresh basil.
30ml olive oil
10g garlic, finely chopped
120g carrots, diced
50g celery, diced
200g potato, diced
120g onion, finely chopped
150g courgettes, diced
120g cherry tomatoes
120g mushrooms, sliced
750ml vegetable stock
120g penne pasta
120g cannellini beans, cooked
10g fresh basil, chopped
20g parsley, chopped
1 bay leaf
2g peppercorns, crushed
200g tomato purée
Parmesan cheese and croutons, to serve
Preparation:
1. In a large pan, heat olive oil and sauté all vegetables for 2-3 minutes. Add vegetable stock and bring to the boil.
2. Add pasta and beans. Add fresh herbs and peppercorns and simmer for 10 minutes or until vegetables are tender.
3. Add tomato purée and cook for another 15 minutes. Remove bay leaf and serve with shaved parmesan cheese, chunky croutons and garnish with fresh basil.
Herb-crusted lamb
Serves 1Prep time: 20 mins Cooking time: 40 mins
Ingredients
200g lamb loin, seasoned with salt and pepper
For the herb crust, mix together in a blender:
40g panko breadcrumbs
30g softened butter
20g chopped parsley
For rosemary sauce:
30g chopped red onion
10g white sugar
100ml veal stock
20g rosemary
5g cornflour
For lentil-carrot side:
2 tbsp oil
15g each, finely chopped onion and minced garlic
150g lentils, boiled until al dente and strained
5 baby carrots, peeled and blanched
Method:
. Sear lamb in a pan. Smear herb crust over and cook in a preheated oven at 180°C until desired doneness.
2. Rosemary sauce: caramelise onion and sugar together in a frying pan then add veal stock and rosemary. Let it simmer until reduced. Whisk in cornflour and let it thicken. Set aside.
3. Lentil-carrot side: heat oil in a saucepan. Add onion, garlic and lentils. Stir until the mixture dries up. Add carrots and season with salt and pepper.
4. Serve lamb with sauce, lentil side and stuffed baby potato
Ingredients
200g lamb loin, seasoned with salt and pepper
For the herb crust, mix together in a blender:
40g panko breadcrumbs
30g softened butter
20g chopped parsley
For rosemary sauce:
30g chopped red onion
10g white sugar
100ml veal stock
20g rosemary
5g cornflour
For lentil-carrot side:
2 tbsp oil
15g each, finely chopped onion and minced garlic
150g lentils, boiled until al dente and strained
5 baby carrots, peeled and blanched
Method:
. Sear lamb in a pan. Smear herb crust over and cook in a preheated oven at 180°C until desired doneness.
2. Rosemary sauce: caramelise onion and sugar together in a frying pan then add veal stock and rosemary. Let it simmer until reduced. Whisk in cornflour and let it thicken. Set aside.
3. Lentil-carrot side: heat oil in a saucepan. Add onion, garlic and lentils. Stir until the mixture dries up. Add carrots and season with salt and pepper.
4. Serve lamb with sauce, lentil side and stuffed baby potato
Chicken Sandwich
Serves 1-2Prep time: 25 mins Cooking time: 15 mins
Ingredients
120g boneless chicken breast
1 tsp olive oil
salt and pepper, to taste
1 tsp garlic butter
1 multigrain brown ciabatta, slice it open the way you would do a bun
5g iceberg lettuce
1/2 fresh avocado, sliced
3 slices fresh tomatoes, halved
10g Parmesan cheese, crumbed
2 tsp basil pesto
Method:
Preparation
1. Marinate chicken in a mixture of olive oil, salt and pepper for about 20 minutes and then grill or pan-fry it until cooked through and crisp on the outside. Remove and let it cool. Slice horizontally and set aside.
2. Apply garlic butter on the insides of the bread and grill it until well toasted. Layer iceberg lettuce and chicken slices on the bottom half of the bread.
3. Arrange avocado and tomato slices alternately on top.
4. Sprinkle cheese and drizzle pesto. Close the sandwich and grill it again until the cheese begins to melt.
5. Cut the sandwich into half and secure each half with cherry tomatoes on toothpicks.
Ingredients
120g boneless chicken breast
1 tsp olive oil
salt and pepper, to taste
1 tsp garlic butter
1 multigrain brown ciabatta, slice it open the way you would do a bun
5g iceberg lettuce
1/2 fresh avocado, sliced
3 slices fresh tomatoes, halved
10g Parmesan cheese, crumbed
2 tsp basil pesto
Method:
Preparation
1. Marinate chicken in a mixture of olive oil, salt and pepper for about 20 minutes and then grill or pan-fry it until cooked through and crisp on the outside. Remove and let it cool. Slice horizontally and set aside.
2. Apply garlic butter on the insides of the bread and grill it until well toasted. Layer iceberg lettuce and chicken slices on the bottom half of the bread.
3. Arrange avocado and tomato slices alternately on top.
4. Sprinkle cheese and drizzle pesto. Close the sandwich and grill it again until the cheese begins to melt.
5. Cut the sandwich into half and secure each half with cherry tomatoes on toothpicks.
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