tag:blogger.com,1999:blog-83892961875821709252024-02-07T15:08:36.404-08:00Zebi ZubairZEBIhttp://www.blogger.com/profile/02883444508050091535noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-8389296187582170925.post-59547938586082162912011-03-06T11:04:00.000-08:002011-03-06T11:11:09.916-08:00Chicken Brinjal Surprise with Tomato Red Curry and Potato Chips<div dir="ltr" style="text-align: left;" trbidi="on"><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-GB"><span style="mso-tab-count: 5;"></span></span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoO-L7bDMo5weJPMLGgcRdnrKcNzu9EK77LN5C_W-mgUATqOitR-X0tGhG9k9FoSB9hsy2NgeLE5QHhXKAHqBgMD1mwZW2J-8V7RueqqTsckkyrrcmzdbqzfkNLjz8CWo-FmPsSN5t8TER/s1600/Chicken+Brinjal+Surprise.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="283" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoO-L7bDMo5weJPMLGgcRdnrKcNzu9EK77LN5C_W-mgUATqOitR-X0tGhG9k9FoSB9hsy2NgeLE5QHhXKAHqBgMD1mwZW2J-8V7RueqqTsckkyrrcmzdbqzfkNLjz8CWo-FmPsSN5t8TER/s320/Chicken+Brinjal+Surprise.jpg" width="320" /></a></div><br />
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-GB">Ingredients:</span></b></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><i style="mso-bidi-font-style: normal;"><span lang="EN-GB">For Chicken Tangri</span></i></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-GB">4 nos.<span style="mso-tab-count: 4;"> </span>Chicken Leg pieces</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-GB">1 ½ cup<span style="mso-tab-count: 4;"> </span>Curd (hung)</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-GB">1 tsp<span style="mso-tab-count: 4;"> </span>Red Chilli powder</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-GB">1 tsp<span style="mso-tab-count: 4;"> </span>Turmeric powder</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-GB">1 tsp<span style="mso-tab-count: 4;"> </span>Garam Masala powder</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-GB">3 nos.<span style="mso-tab-count: 4;"> </span>Green Chillies (finely chopped)</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-GB">1 tbsp<span style="mso-tab-count: 4;"> </span>Ginger-garlic paste</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-GB">1 tsp<span style="mso-tab-count: 4;"> </span>Cumin seeds</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-GB">To taste<span style="mso-tab-count: 4;"> </span>Salt</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-GB">2 tbsp<span style="mso-tab-count: 4;"> </span>Besan (dry roasted)</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-GB">For frying<span style="mso-tab-count: 3;"> </span>Refined Oil</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><i style="mso-bidi-font-style: normal;"><span lang="EN-GB">For Chicken Brinjal Surprise</span></i></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-GB">4 nos.<span style="mso-tab-count: 4;"> </span>Large Brinjals (2 whole brushed with oil, 2 sliced thickly)</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-GB">2 tbsp<span style="mso-tab-count: 4;"> </span>Butter</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-GB">3 nos.<span style="mso-tab-count: 4;"> </span>Onions (finely chopped)</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-GB">10-12 cloves<span style="mso-tab-count: 3;"> </span>Garlic (finely chopped)</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-GB">4 nos.<span style="mso-tab-count: 4;"> </span>Green Chillies (finely chopped)</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-GB">4 nos.<span style="mso-tab-count: 4;"> </span>Tomatoes (finely chopped)</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-GB">400 gm<span style="mso-tab-count: 4;"> </span>Boneless Chicken (cut into tiny dices)</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-GB">1 ½ tsp<span style="mso-tab-count: 4;"> </span>Red Chilli powder</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-GB">1 tsp<span style="mso-tab-count: 4;"> </span>Turmeric powder</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-GB">1 tsp<span style="mso-tab-count: 4;"> </span>Amchur powder</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-GB">To taste<span style="mso-tab-count: 4;"> </span>Salt</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-GB">150 gm<span style="mso-tab-count: 4;"> </span>Parmesan cheese (grated)</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-GB">2 pcs<span style="mso-tab-count: 4;"> </span>Gouda Cheese</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-GB">150 gm<span style="mso-tab-count: 4;"> </span>Mozzarella Cheese</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><i style="mso-bidi-font-style: normal;"><span lang="EN-GB">For the Gravy</span></i></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-GB">6 nos.<span style="mso-tab-count: 4;"> </span>Tomatoes (diced)</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-GB">4 nos.<span style="mso-tab-count: 4;"> </span>Onions (diced)</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-GB">3 nos.<span style="mso-tab-count: 4;"> </span>Black Cardamom</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-GB">5 nos.<span style="mso-tab-count: 4;"> </span>Green Cardamom</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-GB">50 gm<span style="mso-tab-count: 4;"> </span>Cashewnuts</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-GB">4-5 nos.<span style="mso-tab-count: 4;"> </span>Whole Red Chillies (dried)</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-GB">2”piece<span style="mso-tab-count: 4;"> </span>Ginger</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-GB">10 cloves<span style="mso-tab-count: 3;"> </span>Garlic</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-GB">3-4 nos.<span style="mso-tab-count: 4;"> </span>Green chillies</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-GB">3 sprigs<span style="mso-tab-count: 4;"> </span>Basil leaves</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-GB">1 cup<span style="mso-tab-count: 4;"> </span>Tomato puree</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-GB">50 gm<span style="mso-tab-count: 4;"> </span>Butter</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-GB">100 ml<span style="mso-tab-count: 2;"> </span><span style="mso-tab-count: 2;"> </span>Cream</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-GB">To taste<span style="mso-tab-count: 4;"> </span>Salt</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-GB">4 sprigs<span style="mso-tab-count: 4;"> </span>Fresh Coriander (finely chopped)</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><i style="mso-bidi-font-style: normal;"><span lang="EN-GB">For Potato Chips</span></i></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-GB">2 nos.<span style="mso-tab-count: 4;"> </span>Potatoes (peeled and cut into paper thin slices)</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-GB">For frying <span style="mso-tab-count: 3;"> </span> Refined Oil</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-GB">To taste<span style="mso-tab-count: 4;"> </span>Salt</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-GB">1/4<sup>th</sup> tsp<span style="mso-tab-count: 4;"> </span>Chaat Masala</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB">Method:</span></b></div><div class="MsoNormal" style="margin: 0in 0in 10pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span lang="EN-GB" style="mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">1.<span style="font-family: "Times New Roman";"> </span></span></span><span lang="EN-GB">Make cuts in the chicken leg and keep aside.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span lang="EN-GB" style="mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">2.<span style="font-family: "Times New Roman";"> </span></span></span><span lang="EN-GB">In a clean bowl combine hung curd with red chilli powder, turmeric powder, garam masala powder, green chillies, ginger-garlic paste, cumin seeds, salt and besan. Mix well and rub into chicken. Leave aside for half an hour.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span lang="EN-GB" style="mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">3.<span style="font-family: "Times New Roman";"> </span></span></span><span lang="EN-GB">Roast brinjals on an open flame, peel and mash well. Keep aside.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span lang="EN-GB" style="mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">4.<span style="font-family: "Times New Roman";"> </span></span></span><span lang="EN-GB">Heat 1 tbsp butter in a pan and add onions and garlic and sauté till golden. Add green chillies and tomatoes and cook for 5 minutes.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span lang="EN-GB" style="mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">5.<span style="font-family: "Times New Roman";"> </span></span></span><span lang="EN-GB">In a saucepan mix in chicken pieces, red chilli powder, turmeric powder, amchur powder and salt. Mix in mashed roasted brinjal, remove from flame and mix in parmesan.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span lang="EN-GB" style="mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">6.<span style="font-family: "Times New Roman";"> </span></span></span><span lang="EN-GB">For the sliced brinjals sprinkle some salt and pepper over them, then ear them in a pan with a little oil. </span></div><div class="MsoNormal" style="margin: 0in 0in 10pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span lang="EN-GB" style="mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">7.<span style="font-family: "Times New Roman";"> </span></span></span><span lang="EN-GB">Preheat oven to 100*C. Arrange seared brinjals on a baking tray and top with some chicken mixture. Top with 3 alternate layers of seared brinjals and chicken filling. Top with a slice of <city w:st="on"><place w:st="on">gouda</place></city> cheese and some mozzarella and bake for 5 minutes.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span lang="EN-GB" style="mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">8.<span style="font-family: "Times New Roman";"> </span></span></span><span lang="EN-GB">For the gravy, combine tomatoes, onions, black and green cardamom, cashewnuts, both types of chillies, ginger, garlic and basil in a pan. Add 2 cups water and bring to a boil, cook <span style="mso-spacerun: yes;"> </span>till ingredients are cooked. Puree the mixture in a blender and pass through a sieve.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span lang="EN-GB" style="mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">9.<span style="font-family: "Times New Roman";"> </span></span></span><span lang="EN-GB">Heat butter in a pan and add prepared gravy mixture. Also mix in tomato puree, cream and salt and cook the gravy till it thickens and till tomato puree gets cooked. </span></div><div class="MsoNormal" style="margin: 0in 0in 10pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span lang="EN-GB" style="mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">10.<span style="font-family: "Times New Roman";"> </span></span></span><span lang="EN-GB">Heat oil in a kadhai and deep fry potato slices till golden and crisp. Remove, drain on absorbent paper and toss with salt and chaat masala while still hot. Also deep fry marinated chicken leg till golden and cooked. Remove and drain on absorbent paper.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span lang="EN-GB" style="mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">11.<span style="font-family: "Times New Roman";"> </span></span></span><span lang="EN-GB">Spread tomato gravy on a serving plate, place fried chicken leg on it and drizzle over with more gravy. Place brinjal stack next to it and arrange potato chips around it.</span></div></div>ZEBIhttp://www.blogger.com/profile/02883444508050091535noreply@blogger.com0tag:blogger.com,1999:blog-8389296187582170925.post-71865488160988636852011-03-04T10:28:00.000-08:002011-03-04T10:28:24.783-08:00Cinnamon Punjabi Malpua<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvuBdIB8CZVGTtGbxzAbUbC9g8bJsJuEvuQJUi6XbEyYJdc1PE8k4Gq-6_Tbrv_u71-5t4oGus2gsxdI1MapNyEBfWr5VorrwmS6C38Tp4FKzaowCCoGS_bBPe9hJjUe1HW76zQr1k8qYe/s1600/malpua_home.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="236" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvuBdIB8CZVGTtGbxzAbUbC9g8bJsJuEvuQJUi6XbEyYJdc1PE8k4Gq-6_Tbrv_u71-5t4oGus2gsxdI1MapNyEBfWr5VorrwmS6C38Tp4FKzaowCCoGS_bBPe9hJjUe1HW76zQr1k8qYe/s320/malpua_home.jpg" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-size: 14pt; line-height: 115%; mso-ansi-language: EN-US; mso-no-proof: yes;">Cinnamon Punjabi Malpua</span></i></b></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><b style="mso-bidi-font-weight: normal;"><span style="mso-ansi-language: EN-US; mso-no-proof: yes;">Ingredients:</span></b></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="mso-ansi-language: EN-US; mso-no-proof: yes;">200 gm<span style="mso-tab-count: 4;"> </span>Khoya (grated)</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="mso-ansi-language: EN-US; mso-no-proof: yes;">300 gm<span style="mso-tab-count: 4;"> </span>Maida</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="mso-ansi-language: EN-US; mso-no-proof: yes;">80 ml<span style="mso-tab-count: 4;"> </span>Milk</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="mso-ansi-language: EN-US; mso-no-proof: yes;">80 ml<span style="mso-tab-count: 4;"> </span>Water</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="mso-ansi-language: EN-US; mso-no-proof: yes;">2”pieces<span style="mso-tab-count: 3;"> </span>Cinnamon sticks</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="mso-ansi-language: EN-US; mso-no-proof: yes;">2 cups<span style="mso-tab-count: 4;"> </span>Sugar</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="mso-ansi-language: EN-US; mso-no-proof: yes;">For frying<span style="mso-tab-count: 3;"> </span>Desi Ghee</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><b style="mso-bidi-font-weight: normal;"><span style="mso-ansi-language: EN-US; mso-no-proof: yes;">Method:</span></b></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span lang="EN-GB"></span><span style="mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-no-proof: yes;"><span style="mso-list: Ignore;">1.<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="mso-ansi-language: EN-US; mso-no-proof: yes;">In a bowl combine khoya, maida, milk and water to make a smooth batter.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="mso-ansi-language: EN-US; mso-no-proof: yes;"></span><span style="mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-no-proof: yes;"><span style="mso-list: Ignore;">2.<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="mso-ansi-language: EN-US; mso-no-proof: yes;">In a saucepan add cinnamon sticks and sugar with 2 cups water and boil to make sugar syrup thick enough to coat back of wooden spoon and keep aside.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="mso-ansi-language: EN-US; mso-no-proof: yes;"></span><span style="mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-no-proof: yes;"><span style="mso-list: Ignore;">3.<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="mso-ansi-language: EN-US; mso-no-proof: yes;">For malpuas, heat ghee in a frying pan, place a ring mould in the centre and spoon batter into the mould. Fry till golden on one side, remove mould, turn over and cook the other side till golden. Remove, put into the sugar syrup for a minute, remove and drain.</span></div>Serve with Rabri & enjoy...</div>ZEBIhttp://www.blogger.com/profile/02883444508050091535noreply@blogger.com3tag:blogger.com,1999:blog-8389296187582170925.post-34681401634198138762011-03-03T11:14:00.000-08:002011-03-03T11:15:44.312-08:00Presenting one of my invention from the Mystery Box Challenge in MasterChef India.<div dir="ltr" style="text-align: left;" trbidi="on"><br />
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<span style="color: #351c75; font-family: Georgia, "Times New Roman", serif;"><strong><u>Corn Rice Kebab and Green Tomato Chutney with Raw Papaya Peach Salad</u></strong></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSQJaac5GsZwBklRZJBdF1uLrx54WKDfmt0zUl_UXVpseEMyfeYC0cBfzDuovjlvRmZJypV8Bl8UJG3RQPWAE9vfofbpLlN4T-JQdG98KX5a3zN_CeEklXIXeU-oiy6629wBwnzF1owmAM/s1600/corn+kebab.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSQJaac5GsZwBklRZJBdF1uLrx54WKDfmt0zUl_UXVpseEMyfeYC0cBfzDuovjlvRmZJypV8Bl8UJG3RQPWAE9vfofbpLlN4T-JQdG98KX5a3zN_CeEklXIXeU-oiy6629wBwnzF1owmAM/s320/corn+kebab.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Corn Kebab</td></tr>
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<div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><b style="mso-bidi-font-weight: normal;"><span style="mso-ansi-language: EN-US;">Ingredients:<span style="mso-tab-count: 1;"> </span></span></b></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><i style="mso-bidi-font-style: normal;"><span style="mso-ansi-language: EN-US;">For Corn Rice Kebab</span></i></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="mso-ansi-language: EN-US;">1 cup<span style="mso-tab-count: 4;"> </span>Corn kernels (boiled, drained and crushed)</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="mso-ansi-language: EN-US;">1 cup Paste of raw Papaya</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="mso-ansi-language: EN-US;">1 cup<span style="mso-tab-count: 4;"> </span>Rice flour</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="mso-ansi-language: EN-US;">1 tsp<span style="mso-tab-count: 4;"> </span>Red chilli powder</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="mso-ansi-language: EN-US;">1 tsp<span style="mso-tab-count: 4;"> </span>Turmeric powder</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="mso-ansi-language: EN-US;">1 tsp<span style="mso-tab-count: 4;"> </span>Cumin seeds (roasted and powdered)</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="mso-ansi-language: EN-US;">To taste<span style="mso-tab-count: 4;"> </span>Salt</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="mso-ansi-language: EN-US;">1 tsp<span style="mso-tab-count: 4;"> </span>Ginger (ground to a paste)</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="mso-ansi-language: EN-US;">1 tbsp<span style="mso-tab-count: 4;"> </span>Coconut (grated)</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="mso-ansi-language: EN-US;">For frying<span style="mso-tab-count: 3;"> </span>Oil</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><i style="mso-bidi-font-style: normal;"><span style="mso-ansi-language: EN-US;">For chutney</span></i></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="mso-ansi-language: EN-US;">2 nos.<span style="mso-tab-count: 4;"> </span>Green Tomatoes (finely chopped)</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="mso-ansi-language: EN-US;">1 tbsp<span style="mso-tab-count: 4;"> </span>Oil</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="mso-ansi-language: EN-US;">1 tsp<span style="mso-tab-count: 4;"> </span>Red chilli powder</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="mso-ansi-language: EN-US;">1 tsp<span style="mso-tab-count: 4;"> </span>Lemon juice</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="mso-ansi-language: EN-US;">To taste<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 3;"> </span>Salt</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><i style="mso-bidi-font-style: normal;"><span style="mso-ansi-language: EN-US;">For salad</span></i></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="mso-ansi-language: EN-US;">1 cup<span style="mso-tab-count: 4;"> </span>Raw Papaya (diced and parboiled)</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="mso-ansi-language: EN-US;">1 cup<span style="mso-tab-count: 4;"> </span>Green Tomatoes (diced)</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="mso-ansi-language: EN-US;">1 cup<span style="mso-tab-count: 4;"> </span>Peach (diced)</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="mso-ansi-language: EN-US;">2 tsp<span style="mso-tab-count: 4;"> </span>Oil</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="mso-ansi-language: EN-US;">½ cup<span style="mso-tab-count: 4;"> </span>Corn kernels (boiled)</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="mso-ansi-language: EN-US;">3 tbsp<span style="mso-tab-count: 4;"> </span>Amul Curd</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="mso-ansi-language: EN-US;">3 tbsp<span style="mso-tab-count: 4;"> </span>Coconut (milk freshly squeezed)</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="mso-ansi-language: EN-US;">To taste<span style="mso-tab-count: 4;"> </span>Salt</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="mso-ansi-language: EN-US;">1 tsp<span style="mso-tab-count: 4;"> </span>Lemon juice</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="mso-ansi-language: EN-US;">½ tsp<span style="mso-tab-count: 4;"> </span>Sugar (powdered)</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="mso-ansi-language: EN-US;">1 tsp<span style="mso-tab-count: 4;"> </span>Mixed dried herbs</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="mso-ansi-language: EN-US;">1 nos.<span style="mso-tab-count: 4;"> </span>Bhut Jholokia (chopped)</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="mso-ansi-language: EN-US;">1 tsp<span style="mso-tab-count: 4;"> </span>Cumin seeds (roasted and powdered</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="mso-ansi-language: EN-US;">1 tsp<span style="mso-tab-count: 4;"> </span>Black Pepper (crushed)</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><i style="mso-bidi-font-style: normal;"><span style="mso-ansi-language: EN-US;">For garnish</span></i></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="mso-ansi-language: EN-US;">½ nos.<span style="mso-tab-count: 4;"> </span>Peach (julienned)</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="mso-ansi-language: EN-US;">Method:</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">1.<span style="font-family: "Times New Roman";"> </span></span></span><span style="mso-ansi-language: EN-US;">For kebab, combine corn, rice flour, red chilli powder, turmeric powder, cumin powder, salt, ginger paste and coconut and mash to a thick mixture. Shape into kebabs and roll into dry rice flour. Keep aside.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">2.<span style="font-family: "Times New Roman";"> </span></span></span><span style="mso-ansi-language: EN-US;">For chutney, heat oil and fry tomatoes till they soften. Mix in red chilli powder and remove from flame. Mix in lemon juice and salt.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">3.<span style="font-family: "Times New Roman";"> </span></span></span><span style="mso-ansi-language: EN-US;">For salad, heat 1 tsp oil and lightly fry raw papaya. Remove and keep aside.<span style="mso-spacerun: yes;"> </span>Heat 1 tsp oil and lightly fry tomatoes. Remove and keep aside.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">4.<span style="font-family: "Times New Roman";"> </span></span></span><span style="mso-ansi-language: EN-US;">In a mixing bowl, combine papaya, tomatoes, peach, corn, curd, coconut milk, salt, lemon juice, sugar and Bhut Jholokia and mix well. </span></div><div class="MsoNormal" style="margin: 0in 0in 10pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">5.<span style="font-family: "Times New Roman";"> </span></span></span><span style="mso-ansi-language: EN-US;">Just before serving toss in cumin powder and black pepper and garnish with peach juliennes.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">6.<span style="font-family: "Times New Roman";"> </span></span></span><span style="mso-ansi-language: EN-US;">Heat oil and deep fry kebabs till crisp and golden. Serve hot with prepared salad and chutney.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="mso-ansi-language: EN-US;">Leave me your valuable comments please...</span></div></div>ZEBIhttp://www.blogger.com/profile/02883444508050091535noreply@blogger.com1tag:blogger.com,1999:blog-8389296187582170925.post-55556129072392239712011-03-03T10:32:00.000-08:002011-03-03T10:32:56.289-08:00Article published in Varli Magazine, NewYork<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwVb9R6aGyPZR_oyJBEojoTh4OhBUz2wmDlCKMnlvFIaKXsJln-QLmM9qJsCy7L8EKPQiRH4G_Q7DjhrBcf-3XBn-r6D8_SDk6od57je8y94zRVCKhk1HGjrBJsc_2xuTvBliQKOWx_OKz/s1600/Varli_Magazine.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwVb9R6aGyPZR_oyJBEojoTh4OhBUz2wmDlCKMnlvFIaKXsJln-QLmM9qJsCy7L8EKPQiRH4G_Q7DjhrBcf-3XBn-r6D8_SDk6od57je8y94zRVCKhk1HGjrBJsc_2xuTvBliQKOWx_OKz/s320/Varli_Magazine.jpg" width="228" /></a></div></div>ZEBIhttp://www.blogger.com/profile/02883444508050091535noreply@blogger.com4tag:blogger.com,1999:blog-8389296187582170925.post-86855457714369402902011-03-02T11:30:00.000-08:002011-03-02T11:30:41.088-08:00Page 70, Varli Magazine, New York<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi19TjA2xpgi5lnmmKrFafxLWkdh-zR44AKZJceIetWNki7jOc8onS0_k2aVsU6zdCx7x9hzJGdSst02LYjASOc2y-9T0vrRXry1NtAAVgZ6Kh4TRD3yR2zvktPEk9n08JpDM4bkP3eWoVB/s1600/varli.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi19TjA2xpgi5lnmmKrFafxLWkdh-zR44AKZJceIetWNki7jOc8onS0_k2aVsU6zdCx7x9hzJGdSst02LYjASOc2y-9T0vrRXry1NtAAVgZ6Kh4TRD3yR2zvktPEk9n08JpDM4bkP3eWoVB/s320/varli.bmp" width="320" /></a></div><br />
Today received a bunch of VARLI magazine, 'Your ultimate guide to great Indian Dining' published from New York by Varli Singh.<br />
I am thankful for carrying out an entire page on me as a contestant of Master Chef India.<br />
Dont miss this magazine all you food lovers, specially this issue. Its worth subscribing as it carries a lot of interesting material.<br />
Thanks to Varli, once again.<br />
<br />
Regards<br />
<br />
Zebi</div>ZEBIhttp://www.blogger.com/profile/02883444508050091535noreply@blogger.com1tag:blogger.com,1999:blog-8389296187582170925.post-21953275120546634232011-03-01T11:21:00.000-08:002011-03-01T11:21:59.910-08:00Zebi Zubair: Today's treat is<a href="http://zebizubair.blogspot.com/2011/03/todays-treat-is.html?spref=bl">Zebi Zubair: Today's treat is</a>: "Gol Gappe stuffed Dahibara Origin: InnovationPreparation time: 10 minutesCooking time: 25 minutes 10 pcs Golgappe2 cup whipped sugared yoghu..."ZEBIhttp://www.blogger.com/profile/02883444508050091535noreply@blogger.com0tag:blogger.com,1999:blog-8389296187582170925.post-17259504516379921202011-03-01T10:49:00.000-08:002011-03-01T10:49:49.556-08:00Today's treat is<div dir="ltr" style="text-align: left;" trbidi="on"><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;">Gol Gappe <i style="mso-bidi-font-style: normal;">stuffed</i> Dahibara</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggz6H1PCQmvBYNIYg3NgU1hz3M2YffBaopdRIUjM99RqpFKDbf1GLvfA3w-wSu4HFa0UoiDZw9_dZT0ZfKrzHd_zL1ir4lUDHzgOjqSEf0216e3jdfBv-LK_88vkUB-YNyz1HIkLtI51QN/s1600/dahivada.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggz6H1PCQmvBYNIYg3NgU1hz3M2YffBaopdRIUjM99RqpFKDbf1GLvfA3w-wSu4HFa0UoiDZw9_dZT0ZfKrzHd_zL1ir4lUDHzgOjqSEf0216e3jdfBv-LK_88vkUB-YNyz1HIkLtI51QN/s320/dahivada.jpg" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Origin: Innovation</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Preparation time: 10 minutes</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Cooking time: 25 minutes</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">10 pcs <i style="mso-bidi-font-style: normal;">Golgappe</i></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 cup whipped sugared yoghurt</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;">Stuffing</b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 cup boiled & crushed white <i style="mso-bidi-font-style: normal;">Matar</i></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 Tablespoon chopped Dry fruits</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 Tablespoon chopped Green Coriander leaves</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 Tablespoon chopped Ginger</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 Tea spoon chopped Green Chilli </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">½ Tea spoon Red Chilli powder</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">250 gm boiled, grated Potato to envelope/cover</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 Tablespoon Cornflour for binding</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;">Topping</b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">½ cup Tamarind <i style="mso-bidi-font-style: normal;">Chutney</i></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 Tablespoon chopped Green Coriander </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 Tablespoon <i style="mso-bidi-font-style: normal;">Chaat Masala</i> powder</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 Tablespoon roasted Cumin seeds (<i style="mso-bidi-font-style: normal;">Bhuna Zeera</i>)</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 Tablespoon Red Chilli Flakes</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;">Method</b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Break the <i style="mso-bidi-font-style: normal;">Golgappas</i> at center top. Mix all stuffing ingredients’ with white <i style="mso-bidi-font-style: normal;">Matar</i> and stuff in <i style="mso-bidi-font-style: normal;">Golgappas</i> and keep aside.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Make potato dough with salt & corn flour. Envelope/cover stuffed <i style="mso-bidi-font-style: normal;">Golgappas</i> individually with small amount of potato dough and make round balls of each <i style="mso-bidi-font-style: normal;">Golgappa</i>.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Dip each ball in semi-thick corn flour syrup. Deep fry each ball till golden brown.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Place fried G<i style="mso-bidi-font-style: normal;">olgappa</i> balls into sugared & whipped yoghurt for 30 minutes.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Pour Tamarind <i style="mso-bidi-font-style: normal;">Chutney</i> & sprinkle all topping ingredients before serving.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div></div>ZEBIhttp://www.blogger.com/profile/02883444508050091535noreply@blogger.com1tag:blogger.com,1999:blog-8389296187582170925.post-55682214564182848022011-02-26T12:35:00.000-08:002011-02-28T12:48:29.496-08:00Benarsi Kewami Siwain<div dir="ltr" style="text-align: left;" trbidi="on"><div class="MsoNormal" style="margin: 0in 0in 0pt;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdW9FEYvfPaTzmosSRYpxRygIdIxn_WdiHDO-xodQ8cL-cqkvAdyMGX44ZInq80OQhV2Wco3Tt-lDzd80dQJYS-O5Xx8Oaw2z_QwI4Rd1JGLC_SZ2bid9kW_MSoBmeFdGOmufEmiDMhjhV/s1600/Episode+I+16-Oct.-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="243" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdW9FEYvfPaTzmosSRYpxRygIdIxn_WdiHDO-xodQ8cL-cqkvAdyMGX44ZInq80OQhV2Wco3Tt-lDzd80dQJYS-O5Xx8Oaw2z_QwI4Rd1JGLC_SZ2bid9kW_MSoBmeFdGOmufEmiDMhjhV/s320/Episode+I+16-Oct.-2.JPG" width="320" /></a></div><br />
<strong><span style="font-family: Arial; font-size: 11pt; mso-bidi-font-size: 10.0pt;">Benarsi Kiwami Siwain</span></strong><strong><span style="font-family: Arial; font-size: 11pt; font-weight: normal; mso-bidi-font-size: 10.0pt; mso-bidi-font-weight: bold;"></span></strong></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><div class="separator" style="clear: both; text-align: center;"></div><strong><span style="font-family: Arial; font-size: 11pt; font-weight: normal; mso-bidi-font-size: 10.0pt; mso-bidi-font-weight: bold;">Origin: Awadh</span></strong></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><strong><span style="font-family: Arial; font-size: 11pt; font-weight: normal; mso-bidi-font-size: 10.0pt; mso-bidi-font-weight: bold;">Preparation Time: 15 Minutes</span></strong></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial; font-size: 11pt; mso-bidi-font-size: 10.0pt;">Cooking Time: 60 Minutes <br />
<br />
<strong><span style="font-family: Arial;">Ingredients</span></strong><br />
<br />
1 cup Fine Benarasi Siwain<br />
1 cup Khoya <br />
1 cup Sugar<br />
1 cup Milk</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial; font-size: 11pt; mso-bidi-font-size: 10.0pt;">1 cup Water</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial; font-size: 11pt; mso-bidi-font-size: 10.0pt;">1 cup Pure ghee<br />
2 drops Kevra essence<br />
1 Teaspoon Nutmeg & Green Cardamom powder<br />
½ cup Makhana (chopped in two pcs)<br />
½ cup Mix chopped Dry fruits (chopped Kaju, Badam, Nariyal/Khopra, Kishmish)<br />
2 pieces Silver foil (chandi ka warq)<br />
<br />
<strong><span style="font-family: Arial;">Method</span></strong></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial; font-size: 11pt; mso-bidi-font-size: 10.0pt;">In a pan add Sugar, Khoya, Milk, Water and mix well. Boil it till you get four string consistency called Chashni (4 taar ki).</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial; font-size: 11pt; mso-bidi-font-size: 10.0pt;">In another pan add siwain and roast them till they turn dark brown and keep aside in a separate plate. Make sure to avoid over roasting the delicate siwain. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial; font-size: 11pt; mso-bidi-font-size: 10.0pt;">In the same pan heat ghee and fry chopped makhanas, then add nariyal/khopra & other dry fruits to fry.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial; font-size: 11pt; mso-bidi-font-size: 10.0pt;">Mix roast Siwain in chashni, then add fried dry fruits. Cook for two minutes & switch off the flame. Cover the lid for atleast 10 minutes then pour kevra essence and sprinkle nutmeg & green cardamom powder.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial; font-size: 11pt; mso-bidi-font-size: 10.0pt;">Decorate with Silver foil (Chandi ka warq) before serving.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div></div>ZEBIhttp://www.blogger.com/profile/02883444508050091535noreply@blogger.com16tag:blogger.com,1999:blog-8389296187582170925.post-21848510277708029642011-02-26T12:33:00.001-08:002011-02-26T12:33:59.105-08:00Shorba-e-Chicken Safeda (Chicken Soup in Yogurt)<div dir="ltr" style="text-align: left;" trbidi="on"><strong></strong> Origin: Mughlai<br />
Preparation Time: 15 Minutes<br />
Cooking Time: 10 Minutes<br />
Serves: 4-6 persons<br />
<br />
3 Cups low fat Yogurt<br />
1 Teaspoon refined flour (Maida)<br />
1 Teaspoon Turmeric Powder (Haldi)<br />
2 Tablespoon low fat Milk<br />
2 Teaspoon low fat Butter<br />
½ Teaspoon Cumin Seeds (Zeera)<br />
¼ Cup Chopped Onions<br />
2 pcs chopped Green Chillies<br />
½ Teaspoon chopped Ginger & Garlic<br />
1 Tablespoon Blanched chopped Tomato<br />
<br />
For Chicken Balls:<br />
2 Tablespoon grated Cucumber<br />
2 Tablespoon Sweet Corn<br />
2 Tablespoon shredded Chicken<br />
2 Tablespoon Corn flour<br />
Salt to Taste<br />
Chopped Coriander leaves for garnishing<br />
<br />
Method of Preparing Soup:<br />
<br />
<ol><li>Mix well Turmeric, Maida & Milk in whipped Yogurt and set aside.</li>
<li>Mark small cuts at tip of Tomato and dip into boiling water for few seconds. Then dip into cold water to cool down. Then peel of the skin of Tomato from the open tips neatly. Fine chop the peeled tomato or make puree in a blender.</li>
<li>Heat butter in a pan then add cumin seeds, chopped ginger & garlic till they start to sizzle. Sim the flames then add chopped onion, green chillies & sauté for 2 minutes. Then add chopped tomato or puree and stir for few seconds. Add the mixture of yogurt slowly and let it cook for 2 minutes and shut the flame off. Add salt at last as per your taste & mix it well.</li>
</ol><br />
Method of Preparing Chicken Balls:<br />
<br />
<ol><li>Grate the cucumber and wrap in muslin cloth to squeeze out all water from it. </li>
<li>Add corn flour, shredded chicken, sweet corn & salt with dry cucumber. Prepare small balls to deep fry in a pan till golden.</li>
<li>Serve the fried balls in Soup with chopped coriander garnishing.</li>
</ol><br />
Tips:<br />
<ol><li>Always cook Yogurt mixture on low flame to avoid spoiling.</li>
<li>Always serve this soup immediately as storing for more then 15 minutes will spoil the </li>
</ol></div>ZEBIhttp://www.blogger.com/profile/02883444508050091535noreply@blogger.com0tag:blogger.com,1999:blog-8389296187582170925.post-85781109090342075972011-02-26T12:31:00.000-08:002011-02-26T12:31:43.586-08:00Dahi ke Kebab<div dir="ltr" style="text-align: left;" trbidi="on">Origin: Awadh<br />
Preparation Time: 35 Minutes<br />
Cooking Time: 15-20 Minutes<br />
Serves: 15<br />
<br />
1 Cup Hung Yogurt & Whisked<br />
250 gm Roasted Gram Flour (Besan)<br />
2 medium size Bulbs - Chopped Onion<br />
2 pc Green Chillies deseeded & chopped<br />
1 Tablespoon Chopped Coriander Leaves<br />
2 inch size fresh Ginger Peeled & Chopped<br />
1 Tablespoon Garam Masala Powder<br />
1 Tablespoon ground dried Fenugreek leaves (Kasuri Methi)<br />
1 Tablespoon Turmeric Powder (Haldi)<br />
1 Tablespoon Red Chilli Powder<br />
2 Cup Bread Crumbs<br />
½ cup oil/ghee for shallow frying<br />
Salt to taste<br />
<br />
Method<br />
Whisk the hung Yogurt with roasted Gram Flour in a bowl to mix together and keep aside.<br />
Stuffing: In a separate bowl put the onions, chillies, coriander, ginger, garam masala, fenugreeks, turmeric, chilli powder & salt. Mix together & set aside.<br />
<br />
Spread the mixture of Yogurt & Gram Flour on wet palms of your hand very gently. Stuff small amount of the stuffing and cover up the sides to form small sized kebabs to prepare 15 pcs.<br />
Roll both sides of the kebabs gently in bread crumbs and put in for shallow frying for 3-4 minutes until golden brown.<br />
<br />
Serve Hot.</div>ZEBIhttp://www.blogger.com/profile/02883444508050091535noreply@blogger.com1