1 chicken First marinade Kashmiri chilli powder 1tbsp Lemon juice 1 tbsp Salt per taste Second marinade Yoghurt 200 gms Kashmiri red chilli powder 1 tbsp Salt per taste AL masala 2 tbsp Lemon juice 2 tbsp Garam masala powder ½ tsp Oil 2 tbsp Butter for basting Chaat masala ½ tsp Apply first marinade for half an hour Remove whey of yoghurt by hanging in muslin cloth for 15 to 20 mins. Mix it with rest of ingredients. Apply to chicken pieces and refrigerate for 3-4 hours Bake in oven. When done, baste in butter and finish in frying pan. Sprinkle with chaat masala.
Chicken - boiled and shredded 1 large onion - cut fine 1 large capsicum - cut fine 2 -3 tbsp flour ketchup chilli powder, garam masala powder milk butter Heat butter and add onions and capsicum. Saute till soft. Add flour and stir. Add a little milk and chicken stock, stirring constantly. Then add chilli powder, ketchup and garam masala powder. Then add shredded chicken. Pastry: 6-7 slices of bread - edges removed 2 eggs 4 cubes cheese milk chilli powder, salt In milk, add eggs and beat it. Add remaining ingredients. Grease a baking dish and add the egg-bread mixture. On it, put a little butter. Cook till knife comes out clean. Top it with the chicken mixture. Sprinkle grated cheese and cheeselings. Pop back in over till cheese melts.
2 cups tinned or boiled corn 3 large onions, finely chopped 1 large tomato - chopped kothmir finely chopped ½ cup beaten curd 1 cup sev 1 tsp adulasan masala Juice of ½ lemon 1 tbsp oil pinch of rai ½ tsp chilli powder Sweet date chutney (as required) In a kadhai, heat oil and add rai. Fry 2 onions until soft. saute adulasan masala and chilli powder. Add corn and lime juice. Cover and cook till tender. Serve garnished with sev, curd, onion, tomato, kothmir and chutney.
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