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Showing posts with label Fried. Show all posts
Showing posts with label Fried. Show all posts

28 November, 2012

Yummy Crunchy Chicken

28 November, 2012

 Yummy Crunchy Chicken

This is a very crisp fried chicken which is quick and simple to prepare. This simply is a whole meal by itself. Enjoy!

Yummy Crunchy Chicken

Ingredients:


  • Chicken(700 -800 gms) - 1 (cut into 4/8 pieces)
  • Lemon juice - 2 tsp
  • Salt and pepper to taste
  • Maida/All purpose flour - 3 tbsp
  • Mustard powder - 1/2 tsp
  • Chilli powder - 1/2 tsp
  • Egg whites - 2
  •  Freshly chopped coriander - 2 tbsp
  • Breadcrumbs - 1/2 cup

Method:

1. Wash the chicken pieces.Sprinkle salt, pepper and 2 tsp lemon juice.Pressure cook with 1/2 cup water to give 1 whistle. Remove from fire. If chicken is not tender, simmer for 2 mins. and drain. Keep aside.
2. Add pepper, salt, chilli and mustard powder to the maida. 
3. Beat egg whites. Add coriander, a pinch of salt and pepper.
4. Press the chicken pieces well into the maida to coat.
5. Dip in beaten egg whites and then roll in bread crumbs.
6. Heat oil in a kadhai and deep fry the chicken on medium heat till golden brown.Drain on paper.
7. Serve hot with boiled vegetables, sauted in a little butter and sprinkled with some sesame seeds. 


10 November, 2012

Fish Fry- Deep fried Heaven

10 November, 2012

Fish Fry- Deep fried Heaven

Fish fry is a very easy deep fried heavenly dish which is enjoyed by all. With the goodness of fish protein useful for eyes and a crunchy cover of breadcrumbs this the perfect dish for a crunch during any season! So, hope you like it! (And don't forget to comment or subscribe! Njoy!)


For making 5 fish fries:

Fish Fry- Deep fried Heaven

  • Fish fillets-5
  • Ginger paste- 1 tsp.
  • Garlic paste- 1 tsp.
  • Chilli powder- 1/4 tsp.
  • Lemon juice- 1 tsp.
  • Turmeric powder- 1/4 tsp.
  • Coriander- A bunch of the leaves
  • Salt ot taste
  • Biscuits- 1/2 cup (Crushed)/ Breadcrumbs-1 cup
  • Vegetable oil- 5 tbsp.


Method:

1. Wash the fish fillets thoroughly till clean.
2. Next, make a mixture of ginger paste, garlic paste, chilli powder, turmeric powder, lemon juice, chopped coriander, and salt. Keep aside.
3. Baste the fish fillets in this mixture and double coat with the crushed biscuits or the breadcrumbs.
4. Heat oil in a pan. Deep fry the coated fish fillets in vegetable oil.  After the fish fries turns golden brown, remove from heat.
 6. Garnish with salad, onion wedges and mustard sauce or ketchup. Kasundi also tastes great with fish fry.

Fried Chilli Mutton- Special Diwali Snack

Fried Chilli Mutton- Special Diwali Snack

Mutton/lamb- One of the unhealthy meats! I must say that this is a fact but this Diwali the heart wants more- this season instead of sitting in your home like a bore- get outside, get enchanted in the beautiful glow of firecrackers, groove to funky beats and sit down to a steaming bowl of fried chilli mutton and a staple (Rice, noodles, chapatti). The best thing about this dish that may it be a Sunday or a Monday, child or an elderly person, fried rice or indian parathas it fits with everything! Hope this Diwali your life shines with a special glow! Have a blast! (And don't forget to comment or subscribe! Njoy!)

Fried Chilli Mutton- Special Diwali Snack

Ingredients:


  • Mutton (boneless) - 500 gms (cut in small pieces)
  • Onion 2 (cut in cubes)
  • Garlic (crushed) - 2tsp
  • Green chilli (slited) - 8/10
  • Soya sauce - 3 tsp
  • Sugar - 1 tsp
  • Salt to taste
  • Tomato sauce - 1 tsp
  • Vinegar - 1 tsp
  • Garlic paste - 2 tsp
  • Black pepper powder - 2 tsp
  • Oil - 1/2 cup

Method:

1. Wash mutton nicely and marinate with salt, black pepper and garlic paste for 3 hours.
2. Next pressure cook  the marinated mutton with 1/2 cup water.
3. Drain the water from the boiled mutton and stir fry the mutton pieces in a non stick pan.
4. In a pan pour oil and add the crushed garlic and fry a little adding the cubed onions.
5. Now add the fried mutton and all the other ingredients.
6. Mix and stir the mutton with the ingredients nicely and when the flavours and spices get soaked in remove from heat.
7. Serve hot with fried rice. As this is a dry item it can be served as snacks also. 
8. To make it colourful red, green and yellow capsicum can also be added.

05 November, 2012

Chilli Chicken Footlongs

05 November, 2012

Chilli Chicken Footlongs 


Chilli Chicken Footlongs


Ingredients:

  • 1 loaflong French bread, some butter to spread
  • 100 gms pizza cheese - grated
  • Tomato Spread:
  • 4 flakes garlic - crushed and chopped finely
  • 1/2 tsp red chilli paste
  • 3/4 cup ready made tomato puree
  • 2 tbsp tomato sauce
  • 1 tsp oregano(dried)
  • salt and pepper to taste
  • 1-2 tbsp oil
  • Chilli chicken topping:
  • 1 boneless chicken breast (100- 150 gms)- cut into tiny 1/2" pieces
  • 1/4 tsp red chilli paste
  • 1 tsp soya sauce
  • pinch of ajinomoto(optional0
  • salt and pepper
  • 1-2 tbsp cornflour/ maida
  • oil for frying
  • 1 small onion- chopped
  • 1 small capsicum - chopped
  • Variation:
  • For salami footlings, use prepared chicken or mutton salamis instead of preparing chilli chicken

Method:

1. Tomato Spread:
Heat oil. Reduce heat. Add garlic. Stir and add chilli paste, tomato puree and sauce, salt and pepper. Simmer for 2-3 minutes. Add oregano. Remove from heat.
2. Chilli Chicken Topping:
In a bowl marinate tiny pieces of chicken with chilli paste, soya sauce, salt, pepper and ajinomoto for 1/2 hour.
3. Heat oil in a kadhai. Drain the extra marinade from chicken pieces. Sprinkle flour and fry on medium heat till crisp and light brown. 
4. Cut the French loaf horizontally into half. Slightly butter the top and the sides and place on a baking tray. Heat oven to 200 degreeC and grill or bake for 5-7 mins till slightly crisp. Remove tray from the oven. Keep the oven hot.
5. Mix the fried chicken pieces, capsicum and onions in only1tbsp tomato spread and keep aside.
6. Assemble: Spread some tomato spread on the grilled footlong in the tray. Sprinkle cheese on the tomato spread. Spread chilli chicken, chopped capsicum and onions.
7. Place the tray back in the oven(210degreeC). Grill till cheese melts. Serve hot on a bed of lettuce and chilli flakes and mustard sauce.

15 September, 2012

Tikka & Kebab Corner

15 September, 2012

Tikka & Kebab Corner

Kick start your party with sizzling kebabs and tikkas that everyone will enjoy.Tikkas & kebabs are easy to prepare at home if certain tips are followed.

 TIKKAS

1. Marination of tikkas is very important, it tenderises the meat. The longer the marination, the shorter the cooking time.
2. Raw papaya acts as a tenderiser. If the marination period is short, grind 1" or 2" piece of papaya to a paste and apply on the pieces for 1/2 hour before 1st marinade and scrape it off 1/2 hour.(too much papaya and for a long time makes the meat mushy).
3. 1st marinade is to infuse flavour. 2nd marinade is the coating.
4. Always pat dry the pieces before the 1st marinade and gently pat dry after the1st marinade.
5. The 2nd marinade should be thick enough to coat the pieces.

 KEBABS

1. Mutton should be washed before mincing.
2. Mutton should be well dried and then minced. Thus it should be absolutely dry before grinding.
3. If ready mince (keema) is used in making kebabs, place it in a sieve and gently press to squeeze out excess water. Do not wash it under running water.
4. Kebabs should be shallow fried on a tawa.
5. If kebabs  break while frying, add 2-3 tbsp of beaten egg to the mixture.

Here are a few recipes of tikkas and kebabs which you all would definitely like.
        

HARYALI MURG TIKKA (serves 4)


INGREDIENTS:

  • 400gms boneless chicken breast - cut into 2" pieces (about 12 pieces)

         1st Marinade

  • 2tbsp malt vinegar or lemon juice
  •   1/4tbsp salt

        2nd Marinade

  • 200gm spinach, 2tbsp mint- chopped
  • 2tbsp green coriander -- chopped
  • 2 green chillies - chopped
  • 1/3cup hung curd (thick), 1/4 cup thick cream
  • 1tbsp cornflour or besan
  • 1/4 tbsp garam masala or tandoori masala, salt to taste.

         Garnishing  

  • Lemon wedges, onion rings, chat masala   

       METHOD:

1. Wash and pat dry chicken pieces on a kitchen towel.
2. Marinate the pieces in vinegar and salt for 1/2 hour
3. Discard the hard stems of spinach and chop. Wash under running water.
4. Place the spinach in heavy bottomed pan. Cook on medium heat in its own water, stir still the spinach is little mushy. Cool. Squeeze out excess water.
5. Blend spinach, mint, coriander and green chillies to a smooth paste.
6. In a bowl mix spinach paste, curd, cream, cornflour, garam masala and salt.
7. Remove chicken pieces from the 1st marinade. Pat dry gently. Add to the spinach marinade.Marinade for 6-8 hours in the refrigerator.
8. Heat gas tandoor or oven to 200 degree C.
9. Skewer the tikkas or place them on grill rack. Roast for 8-10 mins. Baste with oil or butter once in between. Cook till the pieces are tender.
10. Garnish with lemon wedges and onion rings and serve hot.


LAMB SHEEKH KEBAB(serves 6-8)


  • 500gms lamb mince (keema)
  • 2 onions - sliced
  • 8-10 garlic flakes
  • 1" piece ginger
  • 1 tbsp poppy seeds(khus khus)- soaked for 15 mins in water
  • 1tbsp broken cashewnuts
  • 1 tbsp garam masala
  • 1/2 tbsp red chilli powder
  • salt to taste

    For Garnishing

  • Lemon juice, chat masala, onion rings


METHOD:

1. Place the mince in a strainer. Press out the excess water.
2. Heat oil in a kadhai and deep fry the onions till golden brown. Drain with a slotted spoon and cool.
3. Blend the browned onions, ginger, garlic, cashewnuts and drained khus khus to a smooth thick paste.
4. Put the mince, onion paste, garam masala, chilli powder and salt in a mixer blender. Blend thoroughly to get a sticky consistency. Remove the mixture in a bowl and keep aside. Refrigerate for atleast 2-3 hours.
5. Preheat the oven to 200 degree C or heat the gas tandoor on gas.
6. Shape the mince mixture around the skewers.
7.Roast in the tandoor or oven for 10-15 minutes. Baste with little butter or oil in between.
8. Remove from the skewers, sprinkle lemon juice and chat masala.
9. Garnish with onion rings, chopped mint or coriander. Serve hot.


 GALOUTI KEBABS (serves 8-10)

  • 500 gm mutton (lamb) mince
  • 2 onion - cut into slices
  • 2 tbsp. ginger garlic paste 
  • 2 tbsp. besan (gram flour)
  • 1 egg
  • 1 tsp. garam masala
  • 1/2 tsp. red chilli powder
  • Salt to taste
  • Oil for frying


     METHOD:

  1. Place the mince in a strainer and squeeze out excess water.
  2. Heat 1 cup oil in a kadhai and fry the onion till golden brown. Remove from oil with a slotted spoon and grind to a paste.
  3. Place the mince in a mixer blender. Add the brown onion paste, ginger garlic paste, egg, salt, chilli and garam masala. Blend to get a sticky consisency. Remove in a bowl.
  4. Heat a non stick pan. Add the besan and roast on medium heat till light brown.
  5. Add roasted besan to the mince mixture. Add the chopped coriander also. Keep aside for 1-2 hours or till frying.
  6. Heat oil in a shallow pan. Shape the mince into flat tikkis. Shallow fry on medium heat till brown on both sides.
  7. Garnish with onion rings and a mint spring.

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