Monday, 31 October 2011

Fenug-Chicken



Ingredients.....................

  1. Chicken breast or drumstick- 4-5
  2. Onion chopped- 1
  3. Garlic chopped- 3
  4. Ginger chopped-inch
  5. Green whole chili- 3
  6. Oil- 7tbsp
  7. Turmeric pwd- 1tbsp
  8. Cumin seeds- 1tbsp
  9. Red chilipwd- 1tbsp
  10. Coriander pwd- 1/2t bsp
  11. Garam masala- 1/4tbsp
  12. Salt to taste
  13. Tomato chopped can- 1/2
  14. Thick cream-5tbsp
  15. Fenugreek dry leaves
  16. Water- 1cup

Method.......................
  • Heat he wok , put chicken pieces and fry till light brown from both sides, now take a baking tray - pre heat oven 200oc and put the brown chicken about 15 min.


  • Now heat the wok add chopped onion, ginger, garlic, cumin seeds, and green chili fry till golden brown.

  • Now add turmeric pwd, red chili pwd, coriander pwd, garam masala , salt after 5 sec add chopped canned tomato  and fry about 1 min , now pour the masala in jar and make a smooth paste using mixer.

  • Now put the the tomato paste in wok, add 1 cup water and leave for boiling, now add cream, fenugreek dry leaves and  roast brown chicken , cook - low medium flame about 10 min.

  • Fenug-chicken is ready to serve.

Monday, 24 October 2011

Bengal Lentil Curry (daal pakudi sabji)



Ingredients......................

For fritters...................

  1. Bengal gram/ chana daal- 200gm (soaked in water for 4 hours)
  2. Grated ginger- 1tbsp
  3. Garlic- 2
  4. Black pepper- 5-10
  5. Green chili-2
  6. Black Cardamom- 2
  7. Cumin Seeds- 2tbsp
  8. Oil for fry- 1/2 cup
  9. Chopped onion- 4tbsp


For Curry...............
  1. Chopped tomato- 4tbsp
  2. Ginger grated- 1tbsp
  3. Cumin seeds- 1/2 tbsp
  4. Corriander pwd- 1tbsp
  5. Garsm masala- 1/4 tbsp
  6. turmeric pwd- 1tbsp
  7. Red chili pwd- 1/2 tbsp
  8. Fenugreek leaves- 1tbsp crushed
  9. Oil- 6tbsp
  10. Water- 1cup
Method.......................
  • for fritters - make a smooth paste of Bengal gram+ black cardamom +cumin seeds+black pepper+salt+green chili using mixer now take of from jar and add chopped onion  , chopped green Chili mix it

  • Heat the wok pour oil after 1/2 min drop Bengal gram paste in small shape balls, fry golden brown from both sides, transfer to another vessel and keep aside.

  •  Now for curry, you can use rest oil - add cumin seeds, grated ginger, chopped onion- fry till light brown, now time to add chopped tomato and powder spices like- turmeric pwd, corriander powder, garam masala , red chili powder mix it all togather and fry about 1min.

  • Now pour the paste in mixer and make a smooth paste , pour the paste in wok again and add 1cup water and leave for 1st boiling, hen after add fritters and cook 1min, add fenugreek leaves.


  • Bengal Lentil Curry (daal pakudi sabji) is ready to eat.

Wednesday, 12 October 2011

Banana Loaf




Ingredients....................

  1. Self Raising Flour- 150 gm
  2. Vegetable oil- 75gm
  3. Sugar- 100gm
  4. Egg- 2
  5. Banana-2
  6. Bicarbonate of soda- 1/2tbsp
  7. Baking pwd- 1tbsp
  8. Cinemon pwd- 2pinch
  9. Milk- 1/4 cup
  10. Vanilla essence- 2tbsp


Method...........................

  • Mash the bananas and keep aside.

  • Now take a vessel pour flour, baking pwd, bicarbonate of soda, oil, vanilla assence and whisk it.

  • Now add egg one by one, milk according to consistency, sugar, cinemom pwd mix it all together  then after add mashed banana.


  • Now cover the loaf tin with butter pepper and pour the batter and keep aside  for 5 min .

  • Pre -heat the oven 200oc, place the banana loaf and low the tempreture 150oc and bake about 40 min.

  • Now take 0ff after 30 min and check using fork/toothpick if it comes clearly that means cake has baked otherwise keep it again for bake-10 min. 


  • Banana loaf is ready to serve. 

Sunday, 9 October 2011

Duck-Egg Curry





Ingredients...............

  1. Boiled Duck Egg- 5
  2. Chopped onion- 2
  3. Grated ginger- 2tbsp
  4. Chopped green chili- 3
  5. Sliced onion- 1
  6. Chopped garlic- 2tbsp
  7. Roughly chopped tomato- 1
  8. Onion paste-1bowl link ishttp://noopurnikhil.blogspot.com/2011/02/onion-paste.html
  9. Coriander pwd- 1tbsp
  10. Turmeric pwd- 1tbsp
  11. Cumin pwd- 1tbsp
  12. Red chili pwd- 1/2 tbsp
  13. Salt to taste
  14. Curry leaves- 3-4
  15. Mustard oil- 10 tbsp
  16. Fenugreek seeds- 4-5 seeds

Method....................
  • Heat the pan, pour oil , add 1pinch turmeric pwd, fenugreek seeds now add one by one boiled egg and fry light golden brown. I use fenugreek seeds to reduce sticky bottom.

  • Now take off the fried eggs, then  add chopped onion, curry leaves,garlic, ginger, green chili  and fry till golden brown.

  • Now pour onion paste and fry till thick and brown, after 1/2 min, add spices like red chili pwd, coriander pwd, salt , cumin pwd, turmeric pwd and mix it well.

  • Now add tomatoes, cook till tender, now add water and wait for boil. then after add fried eggs and cook for 10 min or 2whitsle.

  • Duck egg curry is ready to serve.

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