Thursday 15 July 2010

Tunde ke Kawab


Cook Time: 5 Preparation Time: 15 Servings: 4
Recipe Description:
This is a very famous dish in North India popularised by the Nawabs of Lucknow.
The 100-year old Tunde ke Kebab in Lucknow Chowk is the most famous outlet for choicest Kebabs even today. Tunda Kebab is so named because it was a specialty of a one-armed chef. This restaurant's signature dish is its masala which is a zealously guarded family secret and prepared by women in the family. It is said to incorporate 160 spices.
Ingredients:
Mutton (without fat) 250gm
Cinnamon 05gm
Cumin Seeds 05gm
Pepper 05gm
Cloves 03 pieces
Red Chilly 05 pieces
Ginger 10gm
Raw Papaya 10gm
Garlic 05 pieces
Onion 02 pieces
Chickpea Flour - 50gm
Salt As per the taste
Refined oil 50g
Directions:
1. Make a past of Ginger, Garlic, onion and raw papaya.
2. Then put Chickpea Flour in a non stick pan and roast it till it turns brown.
3. Make another past of Cumin Seeds, Pepper, Cardamom, Cloves, red chilly and Cinnamon.
4. Then mix both the paste with the mutton and Chickpea Flour, mix it well. Then keep it for 1 hr.
5. After 1hr take the mixture out and make it in small round cutlet and fry it on non stick pan with refined oil.

Butter Chicken Recipe

Butter chicken is one of the best known Indian foods all over the world. Its a flavourful, spicy chicken dish. The gravy of this dish can be made as hot or as mild as you like so that it suits most people’s tastes. This dish is also called as Murg Makhani. You can even prepare Butter Chicken on the grill. For best results, use a whole chicken cut up into small pieces.
Ingredients :
• Boneless Chicken (skin removed) : 1 kg
• Fresh Yogurt (not sour) : 1 cup
• Red chilli powder : 1 table spoon
• Garam masala powder : 2 tea spoons
• Cumin powder : 1 table spoon
• Coriander powder : 2 tea spoons
• Turmeric powder : 1/4 tea spoon
• Cloves : 6-8
• Peppercorns : 6-8
• Cinnamon : 1″ stick
• Bay leaves : 2 nos.
• Cardamom : 3-4
• Almonds : 8-12
• Ginger paste : 1 tea spoon
• Onions (chopped) : 2
• Garlic paste : 2 tea spoons
• Oil : 3 table spoons
• Chicken Stock : 1/2 litre
• Lime juice : 1 whole lime
• Butter : 3 table spoons
• Coriander leaves : 4-5 strands
• Salt to taste
Preparation method :
1. Place the chicken in a deep bowl and mix it with lime juice, red chilli powder and salt and allow it to marinate for about 1 hour.
2. Roast the peppercorns, cardamom seeds, cloves, cinnamon, almonds and bay leaves for a minute and then grind them into a fine powder.
3. Now mix yogurt, the above made powder of spices and all the remaining spices and mix it with the chicken. Allow it to marinate for about 45-50 minutes.
4. Next, heat oil in a pan and add the chopped onions to it. Fry them until they turn golden brown and then add ginger garlic paste to it and fry for 1/2 to 1 minute.
5. Now add the chicken pieces and fry it till all pieces turn opaque (this indicates that the chicken is sealed now).
6. Add the chicken stalk to this fried chicken and cook till the chicken is done and the volume of the gravy is reduced to half.
7. Now, melt the butter and pour it all over the chicken.
8. Garnish with coriander leaves.
Additional Information on Butter Chicken Recipe:
Serving: Serves 4 Preparation Time: 45 minutes (excluding marinating time)
Difficulty Level: Easy Calories: 1120
Note : If you want to have an authentic an traditional cooked-over-the-coal flavour , heat a briquette of coal until it is red hot and once the dish is prepared, put the coal in the container and cover immediately. Remove the coal pieces just before serving.
Do comment on the recipe and provide your feedback.