naidufoodrecipes: January 2012

Wednesday, January 25, 2012

Ginger Garlic Chicken


  1. 1 chicken (about a kg or less) cut into small pieces
  2. 2 tbsp corn flour
  3. 1/4 cup (60 g) oil
  4. 1 large onion-sliced finely
  5. 2 tbsp grated ginger
  6. 10 cloves garlic-finely chopped
  7. 2 tsp soya sauce
  8. 1/2 cup water
  9. 1 tbsp vinegar
  10. 1/4 cup tomato puree
  11. 1 tsp salt or to taste
  12. 1/4 tsp powdered black pepper
  13. 1 tsp corn flour
Sauce ingredients to be mixed together

Wash chicken pieces and wipe dry. Put these and corn flour into a paper or plastic bag and shake well to coat chicken well. Remove the coated pieces, dust off the excess flour and keep aside.
Heat oil in a wok/kadahi. Add chicken pieces first over high heat then lower the heat and fry till golden and cooked through. Drain well and keep aside.In the remainder oil, add sliced onion, ginger and garlic, and stir fry till onion is transparent.

Add chicken, turn around a few times, and then add the mixed sauce ingredients. 
Stir-fry till the sauce thickens a bit.Transfer chicken to a serving dish, garnish with spring onions and serve.

Garlic Prawns


  1. 1/2 kg prawns
  2. 2 tbsp chilli bean paste
  3. 2 tsp chilli paste
  4. 3 tbsp chopped garlic
  5. 3 spring onions
  6. 1 tbsp sugar
  7. 2 tbsp vinegar
  8. 2 tsp soya sauce
  9. 3 tbsp white wine
  10. cooking oil
  11. 3 tsp corn flour
  12. 2 tbsp beaten egg
  13. 100 ml chicken stock

Flatten and slit prawns. Marinate in corn flour, white wine, egg and salt.Deep fry the prawns until light golden. Remove from pan and drain.Fry the chilli paste and chilli bean paste together. Add the garlic and saute for a minute.

Add the soya sauce, vinegar, white wine, sugar and spring onions to the pan. 
Pour in the stock and stir in the corn flour mixed with water. Return the prawns to the pan. Heat through and serve.

Saturday, January 21, 2012

Feta Salmon Salad


  1. 1/4 teaspoon salt
  2. 1/4 teaspoon garlic powder
  3. 1/4 teaspoon ground ginger
  4. 1/4 teaspoon dried parsley flakes
  5. 1/4 teaspoon pepper
  6. 4 salmon fillets (6 ounces each)
  7. 1 package (5 ounces) spring mix salad greens
  8. 1 large cucumber, chopped
  9. 1 large tomato, chopped
  10. 1/2 cup crumbled feta cheese
  11. 1/4 cup red wine vinaigrette


Combine the seasonings; sprinkle over salmon. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack Grill, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork.In a large bowl, combine the salad greens, cucumber, tomato and feta cheese; 
divide among four plates. Top with salmon; drizzle with vinaigrette. 

Saturday, January 7, 2012

Chilli Chicken Curry


  1. • ¼ tsp Hot Chilli Powder 
  2. • 1 Cup Tomatoes (chopped) 
  3. • 350 gm Potatoes (peeled and cut into rough chunks) 
  4. • 500 gm Chicken Breasts (boneless, skinless & cut into 3cm chunks) 
  5. • ½ tsp Garam Masala 
  6. • 2 tbsp Coriander Leaves (chopped) 
  7. • 1 medium Onion (roughly chopped) 
  8. • 3 cm Root Ginger (roughly chopped) 
  9. • 2 cloves Garlic (roughly chopped) 
  10. • 2 tbsp Vegetable Oil 
  11. • 1 tsp Cumin Seeds (Jeera) 
  12. • ½ tsp Turmeric Powder 
  13. • Salt (to taste)

Blend the ginger, onion and garlic in a bowl with 1 tbsp water, until smooth.
Take a pan and heat oil.
Put cumin seeds into the oil and fry it for a few seconds.
Add chopped onion and fry it over a medium heat.
Add blended ingredients into that with a cup of water and cook for 5 minutes.
Sprinkle in the turmeric and chili powder.
Put the potatoes, tomatoes and cook it until the potato becomes soft.
Add the chicken, along with garam masala and simmer for 15-20 minutes, or until cooked.Scatter over coriander leaves.

Masala Fish Fry

1. 2 fish fillet any
2. 200gm all purpose flour 
3. 50gm corainder seeds
4. 3 dry red chillies 
5. 3 peppercorn 
6. 10gm fenugreek seeds 
7. 10gm turmeric powder
8. Salt (to taste)
9. 200ml oil
10. Water (for paste)

Preparation of Masala Fish:

  1. Soft Grind/Crush Ingredients 3-8.
  2. Mix flour with grinded items with water to make paste. 
  3. Paint the fish with masala or dip in the paste.
  4. Keep it aside for 15 - 30 mins minimum. (max 3-4 hrs)
  5. Heat pan over medium heat, add oil and fry the fish.Add lemon juice for more taste

Spicy Garlic Lime Chicken


  1. 3/4 teaspoon salt
  2. 1/4 teaspoon black pepper
  3. 1/4 teaspoon cayenne pepper
  4. 1/8 teaspoon paprika
  5. 1/4 teaspoon garlic powder
  6. 1/8 teaspoon onion powder
  7. 1/4 teaspoon dried thyme
  8. 1/4 teaspoon dried parsley
  9. 4 boneless, skinless chicken breast halves
  10. 2 tablespoons butter
  11. 1 tablespoon olive oil
  12. 2 teaspoons garlic powder
  13. 3 tablespoons lime juice


1.In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts. 
2.Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.

Malai Kofta

Ingredients:For Kofta:

  1. 2 Large Potatoes
  2. 125 gms Paneer
  3. 2 Green Chilli's
  4. 1 tsp Garam masala
  5. 2 tsp's Bread Crumbs
  6. 2 tsp's Corn Flour
  7. 2 tsp's Milk Powder
  8. Salt to taste
  9. 1 tbsp Chopped Corriander Leaves
  10. Oil to Deep Fry (1 cup of oil)

To stuff inside the Kofta's:

  1. 2 tbsp Cashew bits
  2. 2 tbsp Dry Grapes


1. Pressure Cook the Potatoes upto 4 or 5 whistles. peel the skin of the potatoes and mash them.

2. Grate the Paneer very finely. also chop the Green chilli's finely.

3. In a Large Bowl, Add the mashed Potatoes, Grated Paneer, finely chopped Green Chilli's and chopped corriander leaves & mix well.

4. Add salt to taste, Garam masala, Bread Crumbs, Milk Powder and Corn Flour and mix well.

5. Knead them all together. knead, as we do our chapathi dough. Shape them into small balls.

6. Make a dent on the kofta ball's, stuff it with one cashew bit and 2 dry grapes. likewise stuff all the kofta balls. Each Kofta ball should be of a medium lemon size.

7. Heat 1 cup of Oil in a Pan. Fry the Kofta's 2 or 3 at a time. Make sure to reduce the flame while adding the kofta balls. deep fry the kofta, till it turns into golden colour. [Frying them reminded me of doing gulab jamun, so use the same technique while we fry gulab jamun's]

8. Remove the Kofta's to a tissue paper and then add to the Gravy just before serving.

Ingredients:For Gravy

  1. Onion - 1
  2. Tomatoes - 3
  3. Cashews - 4
  4. Badam - 4
  5. Ginger-Garlic Paste - 2 tbsp
  6. Green Chilli's - 2
  7. Kashmiri Chilli Powder - 2 tsp
  8. Turmeric Powder a pinch
  9. Garam Masala - 1 tsp
  10. Kitchen King Masala - 1 tsp
  11. Kasuri Methi - 2 tsp
  12. Fresh Cream - 1/2 cup (75 ml)
  13. Butter - 1 tbsp
  14. Cloves - 2
  15. Cinnamon - 1 inch size
  16. Bay Leaf - 1
  17. Chopped Corriander Leaves - 2 tsp to Garnish

To Bake:

  1. Fresh Cream - 2 tsp
  2. Grated Cheese - 2tsp


1. Chop the Onion and Grind them into Paste by adding 1/3 cup water.

2. Boil the Tomatoes in a Cup of Water for about 5 minutes, till they remove their skin. cool them and Blend the tomatoes alone into Tomato Puree.

3. Soak the Cashews and Badam iin Hot water for about 1 hour. Remove Badam Skin and Grind the Badam and Cashews with little water into a fine paste.

4. Grind the Ginger-Garlic Paste and Green Chilli's together into a fine paste. add little water to grind.

5. Heat Butter in a Pan, add cloves, cinnamon, Bayleaf and fry them. Add Onion Puree and Fry till the raw smell of onion leaves. it takes at least 3 minutes in medium flame. 

Then add the the Ginger-Garlic-Green Chilli Paste and saute it for another 2 minutes. 

Add the Tomato Puree and mix well. Let the mix all come together and leave them to reset in pan at slow flame for another 2 - 3 minutes.

6. Add Turmeric Powder, Kashimiri Chilli Powder, Garam Masala, Kitchen King Masala and Kasuri Methi. add salt to taste to the pan and mix well.

7. Add the Cashew-Badam paste and mix well. add 1/2 cup water to get the desired Gravy Consistency.

8. Finally add the Fresh Cream. Remember to add the Fresh Cream at slow flame. Let the Gravy Thicken. Add little water or milk to dilute the gravy a little bit.

9.Transfer the Gravy to the serving bowl. preferably a oven proof bowl. add 2 tsp fresh cream at top and sprinkle cheese over the gravy. Bake or Grill the gravy for 4 minutes till the cheese melts.

10. Add Chopped Corriander Leaves to Garnish.

Serve with Roti's or Chapathi's.

Mughlai Chutney Chicken






CREAM1/2 cup

YOGURT1/2 cup



OIL1/2 cup




SALT1 1/2 tsp

for Chutney




SUGAR1/4 tsp

SALT .1/4 tsp

YOGURT.2 tbsp


Method For Chutney

In blender put ½ cup coriander leaves, 4 green chilies, 4 tbsp lemon juice, 2 tbsp yogurt, ¼ tsp salt, ¼ tsp sugar, 1 tbsp coconut and blend well till smooth. Keep aside.


Heat ½ cup oil, fry chicken pieces for 10 minutes till light golden. Now remove chicken and keep aside. Add 2 chopped onion to the same oil, fry till light pink, add 1 bay leaf, 4 cloves, 1 tbsp ginger garlic paste, 1 ½ tsp salt, 1 tsp chili powder, 1 tsp cumin powder and ½ tsp ground green cardamom, fry well, add in the fried chicken pieces, cover and cook for 15 minutes, then add ½ cup yogurt, ½ cup cream and the prepared chutney, cook on low flame till oil comes on top. Serve garnished with fried cashew nuts.

Green Chicken Biryani


  1. CHICKEN1/2 kg
  2. RICE1/2 kg
  3. CORIANDER1/2 bunch
  4. MINT1/2 bunch
  5. YOGURT250 gm
  6. GREEN CHILIES250 gm
  7. ONIONS2
  9. PEAS1 cup
  10. PLUMS100 gm
  11. HOT SPICESas required
  13. CARDAMON POWDER1/2 tsp

In a pan, heat 1/2cup clarified butter and fry onions till they turn golden brown, and take out half onions out of the pan. 
In remaining onions, add 2 tbsp ginger garlic paste,1/2 kg chicken and hot spices as required. 
Soak rice for half an hour. Chop 1/2 bunch of coriander, 1/2 bunches of mint and 250 grams green chilies in a chopper. 
When chicken color turns white, add all the chopped mixture in it and also include 1 cup peas. 
Boil rice in a different pan. When chicken is properly cooked, turn off the stove. 
When rice are almost ready for biryani, in chicken gravy, 
add a layer of yogurt, 1 tsp mace and nutmeg powder, 1/2 tsp cardamom powder, rest of the golden brown onions, 100 grams plums and 2 tbsp kewra. 
Put layer of rice over it. Pour rest of the clarified butter on rice and flatten it and allow simmering for 10 to 12 minutes. Delicious Green Chicken Biryani is ready.

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