Sunday, September 16, 2007
Nawabeekeema
| Ingredients: 250 gms thick curd, beaten 2 onions ground 1½ tsp coriander powder (dhania) 3 green ilaichis, crushed ½ tsp haldi - green chilies chopped 1 tsp jeera powder 500 gms minced meat 2 tbspn oil 1 tsp each cumin seeds and fennel ½ tsp garam masala 2 tsp garlic - ginger paste 1 cup peas Method: 1. Mix the curd with next eight ingredients. 2. Marinate for 1 hr at room temperature. 3. Put oil in dish and heat for 2 minute. 4. Drop in jeera and fennel and cook in covered 1 minute, add ginger and garlic paste and cook for another minute. 5. Pour meat with its marinate, salt and peas. 6. Micro high 6 minutes covered. Stir. 7. Micro high 6 minutes. Standing time 4 minutes. 8. Garnish with garam masala and coriander leaves. --------------------------- |
Saturday, September 8, 2007
Baked Shrimps
Ingredients:¼ kg shrimps 1 egg, beaten ¼ tsp chilli paste 1 tbsp chopped onion 1 tsp pepper powder 1 ½ tbsp chopped celery 1 ½ tbsp chopped parsley 1 tsp ginger powder 1 tsp garlic powder Salt to taste Method: De shell and de-vein the shrimps and boil them in salt water for 5 minutes. Mix all the ingredients to the shrimps to the shrimps and place them on a greased baking dish.Bake in moderate oven for 30 minutes. Ready to serve hot. |
Baked Chicken With Vegetables And Mushrooms
Ingredients :1/2 kg of Boneless Chicken150 gms of Safal Peas100 gms of Chopped Mushrooms50 gms of Chopped beans50 gms of grated Carrot100 gms of Maida1 cup of Tomato Puree200 gms of Mozzarella cheese, grated Finely Chop :7-8 Cloves of Garlic6-8 Green chillies1/2 bunch of Corriander leaves1/2 bunch of Parsley leaves Method : Wash all the vegetables mentioned above thoroughly. Pat it dry and chop it or grate it. Mix it with boneless chicken with 1 tsp of salt for 5 minutes. Now add tomato puree, corriander leaves, parsley leaves, along with it and put he white sauce in it. Add tomato puree in it. Take out a baking base grease it with 1 tbsp of butter.Spread the mixed ingredients in it and cover it up completely with the grated cheese. Keep it for baking at 120 centigrade for 20 minutes. Simmer it for sometimes and it will be ready to eat. This is very simple recipe and can be had as meal also. ---------------------- |
Friday, August 31, 2007
Double Tomato Bruschetta
| INGREDIENTS6 roma (plum) tomatoes, chopped 1/2 cup sun-dried tomatoes, packed in oil 3 cloves minced garlic 1/4 cup olive oil 2 tablespoons balsamic vinegar 1/4 cup fresh basil, stems removed 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 French baguette 2 cups shredded mozzarella cheese DIRECTIONSPreheat the oven on broiler setting. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese. Broil for 5 minutes, or until the cheese is melted. |