Ingredients
500 gms. chicken (cut into pieces)
1 cup cornflour
1 tsp. garlic paste
2 tbsp. curd
2 cups ghee
1 plastic bag
1 tsp. ginger paste
1 tsp lemon juice
1 tblsp vinegar
1 tsp. black pepper
Salt to taste.
Method
Soak the chicken pieces in curd, salt, vinegar, ginger and garlic for 12 to 16 hours.
Put cornflour in the bag with little salt and black pepper.
Add pieces of chicken removed from the marinade
Shake the bag well with chicken, cornflour, salt and pepper in it.
Heat the ghee to a high temperature in a deep pan.
Then gradually lower few pieces of chicken and fry them golden brown on a very strong fire.
For frying the second lot of chicken pieces the fat should be heated again to a high temperature.
Serve it hot with green salad
Wednesday, May 22, 2013
Wednesday, March 31, 2010
Puris
Ingredients:
1/2 lb white flour
4 tablespoons vegetable oil
200 ml water
vegetable oil for frying
Method:
Blend the flour with the vegetable oil. Add water gradually and work into dough until a uniform consistency is obtained.
Allow the dough to rest for 30 minutes.
Break dough into small pieces and roll into dough balls. the size of a ping pong ball. Dip into vegetable oil. Then flatten each dough ball with a rolling pin.
Add enough oil to cover whole surface of pan. Heat oil in a pan over medium heat. Place each poori into pan and fry one at a time. As soon as poori expands, turn over and immediately remove from pan. Drain.
1/2 lb white flour
4 tablespoons vegetable oil
200 ml water
vegetable oil for frying
Method:
Blend the flour with the vegetable oil. Add water gradually and work into dough until a uniform consistency is obtained.
Allow the dough to rest for 30 minutes.
Break dough into small pieces and roll into dough balls. the size of a ping pong ball. Dip into vegetable oil. Then flatten each dough ball with a rolling pin.
Add enough oil to cover whole surface of pan. Heat oil in a pan over medium heat. Place each poori into pan and fry one at a time. As soon as poori expands, turn over and immediately remove from pan. Drain.
Baguette Fromage
Ingredients:
1 cup flour
6 portions of la vache qui rit
1/2 cup cold water
pinch of salt
Sieve the flour and the salt.
Mix vache qui rit with the flour and salt. Gradually add water and mix well into a smooth pastry. Roll pastry into sheets. Cut into thin strip. Place 10 to 12 cheese sticks in the pan. Fry slowly on a low flame. Wait till they are light brown. Drain and place on absorbent kitchen paper. When cold, put them in a tight fittinglid tin. Enjoy.
1 cup flour
6 portions of la vache qui rit
1/2 cup cold water
pinch of salt
Sieve the flour and the salt.
Mix vache qui rit with the flour and salt. Gradually add water and mix well into a smooth pastry. Roll pastry into sheets. Cut into thin strip. Place 10 to 12 cheese sticks in the pan. Fry slowly on a low flame. Wait till they are light brown. Drain and place on absorbent kitchen paper. When cold, put them in a tight fittinglid tin. Enjoy.
Thursday, March 18, 2010
Gateau Arouille
Ingredients:
500 grams arouilles (yam) (peeled and grated)
spring onions finely chopped
1 small onion
2 slices of white bread
1/2 teaspoon sugar
1 teaspoon freshly crushed ginger
5 tablespoons corn flour
salt to taste
vegetable oil for frying
2 spring onions finely chopped
1 lt oil
Method:
Combine grated arouilles (yam) and all the other ingredients.
Make small balls.
Heat oil in deep frying pan over medium heat.
Drop one ball by one ball into the oil and fry until golden brown.
Drain on kitchen paper towels and serve immediately.
500 grams arouilles (yam) (peeled and grated)
spring onions finely chopped
1 small onion
2 slices of white bread
1/2 teaspoon sugar
1 teaspoon freshly crushed ginger
5 tablespoons corn flour
salt to taste
vegetable oil for frying
2 spring onions finely chopped
1 lt oil
Method:
Combine grated arouilles (yam) and all the other ingredients.
Make small balls.
Heat oil in deep frying pan over medium heat.
Drop one ball by one ball into the oil and fry until golden brown.
Drain on kitchen paper towels and serve immediately.
Rougaille chevrette la riviere.
Ingredients:
250 grams red tomatoes
125 grams red chillies
250 grams small dried prawns (chevrettes la riviere)
1 small onion finely chopped
1 tablespoon crushed garlic
10 tablespoons vegetable oil
salt to taste
Roughly chop the red chillies ,the onion, tomatoes. Finely blend in a food processor.
Prepare the prawns: Remove any loose shells or impurities. Soak in water to remove excess salt.
Add the prawns to the tomatoes, chilies and onion. Blend very roughly (3 seconds approx).
Heat the oil. Add garlic. Then add the paste. Add salt per taste. Cook over very low heat for approx 15 mins.
Eat with bread or with rice, dhal and brede malbar :)
Enjoy.
250 grams red tomatoes
125 grams red chillies
250 grams small dried prawns (chevrettes la riviere)
1 small onion finely chopped
1 tablespoon crushed garlic
10 tablespoons vegetable oil
salt to taste
Roughly chop the red chillies ,the onion, tomatoes. Finely blend in a food processor.
Prepare the prawns: Remove any loose shells or impurities. Soak in water to remove excess salt.
Add the prawns to the tomatoes, chilies and onion. Blend very roughly (3 seconds approx).
Heat the oil. Add garlic. Then add the paste. Add salt per taste. Cook over very low heat for approx 15 mins.
Eat with bread or with rice, dhal and brede malbar :)
Enjoy.
Achard légumes
Ingredients:
500 grams finely sliced cabbage,
500 grams carrots cut into matchsticks,
500 grams French beans finely sliced lengthwise,
1 medium cauliflower, separated into small pieces,
3 tablespoons black mustard seeds,
2 tablespoons crushed garlic,
1 tablespoon turmeric powder,
sliced green chillies,
20 tablespoons of vegetable oil,
4 large onions finely chopped,
2 tablespoons white vinegar,
Salt to taste.
Method:
Was and dry out vegetables in the sun for 2 days.
Blend mustard seeds, turmeric powder with garlic and a little water.(You can use pickle masala as well, if you use Steward Lazzat, caution about the salt, as it's quite salty)
Heat oil, add the mustard/garlic/turmeric paste and some salt over VERY low heat.
Add vegetables and green chillies, mix well until well coated. Remove from heat.
Allow to cool and stir in the vinegar.
Place in dry jars and store in refrigerator.
500 grams finely sliced cabbage,
500 grams carrots cut into matchsticks,
500 grams French beans finely sliced lengthwise,
1 medium cauliflower, separated into small pieces,
3 tablespoons black mustard seeds,
2 tablespoons crushed garlic,
1 tablespoon turmeric powder,
sliced green chillies,
20 tablespoons of vegetable oil,
4 large onions finely chopped,
2 tablespoons white vinegar,
Salt to taste.
Method:
Was and dry out vegetables in the sun for 2 days.
Blend mustard seeds, turmeric powder with garlic and a little water.(You can use pickle masala as well, if you use Steward Lazzat, caution about the salt, as it's quite salty)
Heat oil, add the mustard/garlic/turmeric paste and some salt over VERY low heat.
Add vegetables and green chillies, mix well until well coated. Remove from heat.
Allow to cool and stir in the vinegar.
Place in dry jars and store in refrigerator.
Monday, August 31, 2009
Khowse
½ chicken cut into +- 10 pieces
1 onion sliced
2 Tbsp ghee1 cinnamon stick
1 cardamom pod
2 cloves
½ tsp ginger garlic
1 tsp chilli powder
½ tsp coriander cumin powder
¼ tsp tumeric
Salt to taste
¼ cup water
1 Tbsp chana flour
1 ½ litres milk
2 cups of coconut milk
1 Tbsp chopped coriander leaves/ spring onion
1 Tbsp crushed chillies
1 box 250g spaghetti
Samoosa or spring roll pastry
Cut into thin pieces.
Fry onion, cinnamon, cardamom and cloves in ghee until onion gets soft.
Marinate chicken with the following:
Ginger garlic
chilli powder
coriander cumin powder
tumeric
Salt
Braise well, lower heat and cook until chicken is tender.
Mix chana flour and water and add to chicken. Braise for 1-2 minutes.
Stir in milk or coconut milk and simmer for 10 – 15 minutes.
Garnish with coriander leaves
Deep fry pastry strips until golden brown and crispy.
Roast the crushed chillies in a pan until brown in colour.
Serve in individual bowls:
Place spaghetti in bowl
Pour soup over
Garnish with fried crispy strips
1 onion sliced
2 Tbsp ghee1 cinnamon stick
1 cardamom pod
2 cloves
½ tsp ginger garlic
1 tsp chilli powder
½ tsp coriander cumin powder
¼ tsp tumeric
Salt to taste
¼ cup water
1 Tbsp chana flour
1 ½ litres milk
2 cups of coconut milk
1 Tbsp chopped coriander leaves/ spring onion
1 Tbsp crushed chillies
1 box 250g spaghetti
Samoosa or spring roll pastry
Cut into thin pieces.
Fry onion, cinnamon, cardamom and cloves in ghee until onion gets soft.
Marinate chicken with the following:
Ginger garlic
chilli powder
coriander cumin powder
tumeric
Salt
Braise well, lower heat and cook until chicken is tender.
Mix chana flour and water and add to chicken. Braise for 1-2 minutes.
Stir in milk or coconut milk and simmer for 10 – 15 minutes.
Garnish with coriander leaves
Deep fry pastry strips until golden brown and crispy.
Roast the crushed chillies in a pan until brown in colour.
Serve in individual bowls:
Place spaghetti in bowl
Pour soup over
Garnish with fried crispy strips
Subscribe to:
Posts (Atom)
