July 2013 By Indian Vegetarian Recipes

BOILED EGGS

Shweta Pandey 0 INDIAN NONVEGETARIAN RECIPES, Non-Vegetarian Thursday, July 11, 2013

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WE NEED<br />
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1 to 4 Eggs<br />
Water (enough to cover the eggs by 1 inch)<br />
High Saucepan with cover (large enough to completely cover eggs)<br />
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PREPARATION.....<br />
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Place the eggs in the pan with the help of a spoon and add cold water enough to cover the eggs by 1 inch.<br />
Bring the water to boil and then remove from heat. Cover the pan, and let sit for 15 - 20 minutes.<br />
Later transfer the eggs to a pan of ice cubes and water.<br />
Chill the eggs for 2 minutes. At the same time boil the water again in which the eggs were boiled earlier.<br />
Transfer the chilled eggs from the ice bowl to the boiling water pan & bring to the boil again. Let them boil for 10 seconds.<br />
Remove the eggs and place them back into the ice cold water. Placing them in the ice water agian prevents dark lines from forming . After 5 - 10 minutes take them out and use them accordingly</div>

BOILED EGGS

WE NEED 1 to 4 Eggs Water (enough to cover the eggs by 1 inch) High Saucepan with cover (large enough to completely cover eggs) PR...

MURGH AFGHANI RECIPE (Chicken With Melon Seed)

Shweta Pandey 0 Non-Vegetarian Thursday, July 11, 2013

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1 Small whole Chicken</div>
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1 tbsp Magaz (Melon Seed) paste </div>
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1 1/2 tbsp Cashewnut paste </div>
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1 tbsp Khuskhus (Posto / Poppy seeds) paste </div>
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1/2 cup Cream </div>
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2 tbsp Butter </div>
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2 tsp White pepper </div>
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Salt To Taste</div>
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How to make chicken afgani:</div>
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<li style="color: #515151; font-family: Verdana, Arial; font-size: 12px; line-height: 2; margin-left: 10px; margin-right: 10px; text-align: justify;">Clean the chicken and keep aside.</li>
<li style="color: #515151; font-family: Verdana, Arial; font-size: 12px; line-height: 2; margin-left: 10px; margin-right: 10px; text-align: justify;">Make a paste of all the ingredients and marinate the whole chicken well with this. Keep marinated for four hours.</li>
<li style="color: #515151; font-family: Verdana, Arial; font-size: 12px; line-height: 2; margin-left: 10px; margin-right: 10px; text-align: justify;">Grill in a tandoor (charcoal grill) till golden.</li>
<li style="color: #515151; font-family: Verdana, Arial; font-size: 12px; line-height: 2; margin-left: 10px; margin-right: 10px; text-align: justify;">Serve the murgh afgani hot with onion rings.</li>
</ul>
</div>

MURGH AFGHANI RECIPE (Chicken With Melon Seed)

1 Small whole Chicken 1 tbsp Magaz (Melon Seed) paste 1 1/2 tbsp Cashewnut paste 1 tbsp Khuskhus (Posto / Poppy seeds) paste ...

INDIAN BUTTER CHICKEN RECIPE

Shweta Pandey 0 INDIAN NONVEGETARIAN RECIPES, Non-Vegetarian Thursday, July 11, 2013

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<i>Indian butter chicken is slightly sweet and sour. Restaurant style Indian butter chicken has tomato and cashewnut based gravy garnished with butter and cream.</i></div>
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Serves : 2</div>
<div style="color: #c13e16; font-family: VERDANA, Arial; font-size: 11px; font-weight: bold; line-height: 16px; text-align: justify;">
Cooking time : 50 mins</div>
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<span style="color: #c13e16; font-family: VERDANA, Arial; font-size: 11px; font-weight: bold; line-height: 16px;"><br /></span></div>
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<span style="color: #c13e16; font-family: VERDANA, Arial; font-size: 11px; font-weight: bold; line-height: 16px;">Ingredients:</span></div>
<span style="color: #c13e16; font-family: VERDANA, Arial; font-size: 11px; font-weight: bold; line-height: 16px;">
</span>
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<br /></div>
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<center style="background-color: white;">
<table border="0" cellpadding="0" cellspacing="0" style="text-align: justify; width: 98%px;"><tbody>
<tr><td valign="TOP" width="250"><div class="text" style="color: #515151; font-family: verdana, Arial; font-size: 12px; line-height: 18px; margin-left: 15px; margin-right: 10px;">
300 gms Chicken breast boneless<br />
<b>Marinate:</b><br />
1 -2 tsp hung thick curd<br />
1 tsp salt<br />
1/2 tsp red chilli powder<br />
1 tsp tandoori masala<br />
1/4 tsp tandoori color<br />
<br />
<b>Curry</b><br />
2 tblsp Butter<br />
2 tsp garlic paste<br />
1 green chilly sliced<br />
1/2 tsp Cumin powder<br />
1/2 tsp Red chilly powder<br />
1 tsp Salt<br />
6 or 1/2 kg Tomato<br />
10 Cashewnuts<br />
1 Big tblsp Tomato Ketchup<br />
1/2 tsp Sugar<br />
1/4 cup Water<br />
1/2 cup milk<br />
2 tblsp Cream<br />
1/4 tsp garam masala<br />
1 tsp fenugreek crushed<br />
Finely chopped coriander leaves</div>
</td><td valign="TOP"><img align="middle" alt="Butter Chicken Indian" border="1" height="203" src="http://www.indianfoodforever.com/images/butter-chicken.jpg" width="214" /></td></tr>
</tbody></table>
</center>
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<br /></div>
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<div class="headpg" style="background-color: white; color: #c13e16; font-family: VERDANA, Arial; font-size: 11px; font-weight: bold; line-height: 16px; margin-left: 15px; margin-right: 5px; text-align: justify;">
How to make authentic butter chicken :</div>
<ul style="background-color: white;">
<li style="color: #515151; font-family: Verdana, Arial; font-size: 12px; line-height: 2; margin-left: 10px; margin-right: 10px; text-align: justify;">In a bowl take all the ingredients under the marinate head and the chicken pieces.The chicken pieces should be 1" inch in size. Mix well and keep aside for atleast 2 - 3 hrs</li>
<li style="color: #515151; font-family: Verdana, Arial; font-size: 12px; line-height: 2; margin-left: 10px; margin-right: 10px; text-align: justify;">Blanch, peel and puree the tomatoes. Keep aside.</li>
<li style="color: #515151; font-family: Verdana, Arial; font-size: 12px; line-height: 2; margin-left: 10px; margin-right: 10px; text-align: justify;">Soak the cashewnuts for 2 - 3 hrs in hot water and then strain and grind the cashewnuts into a fine paste.</li>
<li style="color: #515151; font-family: Verdana, Arial; font-size: 12px; line-height: 2; margin-left: 10px; margin-right: 10px; text-align: justify;">For the curry heat the pan and add butter and immediately add the garlic paste.</li>
<li style="color: #515151; font-family: Verdana, Arial; font-size: 12px; line-height: 2; margin-left: 10px; margin-right: 10px; text-align: justify;">Now add the sliced green chilly. Also add cumin powder, red chilly powder and salt. Add 1 tblsp water and mix well.</li>
<li style="color: #515151; font-family: Verdana, Arial; font-size: 12px; line-height: 2; margin-left: 10px; margin-right: 10px; text-align: justify;">Add the tomato puree and cook till the gravy leaves the side.</li>
<li style="color: #515151; font-family: Verdana, Arial; font-size: 12px; line-height: 2; margin-left: 10px; margin-right: 10px; text-align: justify;">Lower the flame and add the cashewnut paste and stir constantly.</li>
<li style="color: #515151; font-family: Verdana, Arial; font-size: 12px; line-height: 2; margin-left: 10px; margin-right: 10px; text-align: justify;">Now add the tomato ketchup, sugar and 1/4 cup water.</li>
<li style="color: #515151; font-family: Verdana, Arial; font-size: 12px; line-height: 2; margin-left: 10px; margin-right: 10px; text-align: justify;">Meanwhile in a separate pan shallow fry the marinated chicken pieces for 4 - 5 minutes. If overcooked then the chicken will get hard and stiff. Keep aside.</li>
<li style="color: #515151; font-family: Verdana, Arial; font-size: 12px; line-height: 2; margin-left: 10px; margin-right: 10px; text-align: justify;">Once the gravy comes to a boil add the chicken pieces. And cook for a minute.</li>
<li style="color: #515151; font-family: Verdana, Arial; font-size: 12px; line-height: 2; margin-left: 10px; margin-right: 10px; text-align: justify;">Now lower the flame add the milk and stir well. Cook for another minute and then add the cream. Mix well</li>
<li style="color: #515151; font-family: Verdana, Arial; font-size: 12px; line-height: 2; margin-left: 10px; margin-right: 10px; text-align: justify;">Now add the garam masala and crushed fenugreek leaves. Mix well.</li>
<li style="color: #515151; font-family: Verdana, Arial; font-size: 12px; line-height: 2; margin-left: 10px; margin-right: 10px; text-align: justify;">Transfer the chicken to a serving bowl and garnish with chopped coriander leaves, crushed fenugreek leaves and swirls of cream.</li>
<li style="color: #515151; font-family: Verdana, Arial; font-size: 12px; line-height: 2; margin-left: 10px; margin-right: 10px; text-align: justify;">Restaurant style Indian butter chicken is ready to be served with naan or tandoori roti. Authentic butter chicken is a very high calorie dish yet very very tasty. So dig in</li>
<li style="color: #515151; font-family: Verdana, Arial; font-size: 12px; line-height: 2; margin-left: 10px; margin-right: 10px;"><div style="text-align: justify;">
<b style="line-height: 2;">Note:</b></div>
<div style="text-align: justify;">
<span style="line-height: 2;">1. Milk should be at room temperature before adding to the gravy.</span></div>
<div style="text-align: justify;">
<span style="line-height: 2;">2. Add milk and cream at low flame only.</span></div>
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<span style="line-height: 2;">3. Add the garam masala only at the end.</span></div>
</li>
</ul>
</div>

INDIAN BUTTER CHICKEN RECIPE

Indian butter chicken is slightly sweet and sour. Restaurant style Indian butter chicken has tomato and cashewnut based gravy garnished wi...

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BOILED EGGS

MURGH AFGHANI RECIPE (Chicken With Melon Seed)

INDIAN BUTTER CHICKEN RECIPE

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