exotic foods & drinks
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PLEASE NOTE: There is currently a complete ban on Hunting/ Shikar in India. IFG DOES NOT ALLOW any posts of an illegal nature, and anyone making such posts will face immediate disciplinary measures.
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b.baracho
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Re: exotic foods
come on guys dont youl have any special recipie to share with our members .Come on please try to pitch in some of your home town delicacies could be veg or non veg
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Sakobav
- Old Timer
- Posts: 2973
- Joined: Wed May 31, 2006 7:28 pm
- Location: US
nagarifle
exotic for me is any dish which is cooked different from my way of cooking. I love the way Iranians cook their rice for me thats exotic if only I knew the trick. Every body to their own.
I always wanted to know how to make pickle (achaar)out of goat or chicken. Maybe some one has it.
Enjoy folks
Best
exotic for me is any dish which is cooked different from my way of cooking. I love the way Iranians cook their rice for me thats exotic if only I knew the trick. Every body to their own.
I always wanted to know how to make pickle (achaar)out of goat or chicken. Maybe some one has it.
Enjoy folks
Best
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b.baracho
- Almost at nirvana
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- Joined: Sun May 04, 2008 7:54 pm
- Location: goa
Re: exotic foods & drinks
ngrewal buddy this one is for you:
Pickled meat
For 1 ½ kg of (chicken/ mutton/pork)meat must have some fat.
5 tbsp salt
1 tsp saltpetre
Grind in vinegar-
60 red chillies
1 tsp cumin seeds
30 peppercorns
25 cloves
30 large flakes garlic
4 one inch turmeric (3 tsp)
6 one inch pieces cinnamon
4 two inch piece ginger
1 ¼ cup vinegar
6 tbsp rice wine or any equivalent white spirit
Pls note no water should be used while grinding masala preferably wash grinder with little vinegar, the best way to drain out the water from salted meat is to keep it in a clean vessel or bamboo sieve cover the meat with a thali and keep very heavy weight over it this will drain all the excess moisture from the meat
Method
Wash the meat well, cut into small cubes apply two tbsp salt and keep under weight for 4 hrs. Drain out all the water that collects around the meat, apply another 3 tbsp of salt and saltpetre and keep under weight for 48 hrs turning the meat after 12 hrs and keep under weight drain out any water that might be left, wipe the meat pieces with a clean dry cloth and keep in a clean dry vessel, mix the ground masala into the meat adding the white spirit little at a time as you constantly mix the masala well in the meat. Add vinegar if left store the meat in a air tight jar pls note if vinegar is Less add more as it acts as a natural preservative. Store the meat in a fridge if the climate is very hot. Meat will remain for days together if weather is cool. Using a clean dry spoon remove just enough meat that is required at a time cook the meat in a little water and fry in its own fat for a while.Serve hot.
Pickled meat
For 1 ½ kg of (chicken/ mutton/pork)meat must have some fat.
5 tbsp salt
1 tsp saltpetre
Grind in vinegar-
60 red chillies
1 tsp cumin seeds
30 peppercorns
25 cloves
30 large flakes garlic
4 one inch turmeric (3 tsp)
6 one inch pieces cinnamon
4 two inch piece ginger
1 ¼ cup vinegar
6 tbsp rice wine or any equivalent white spirit
Pls note no water should be used while grinding masala preferably wash grinder with little vinegar, the best way to drain out the water from salted meat is to keep it in a clean vessel or bamboo sieve cover the meat with a thali and keep very heavy weight over it this will drain all the excess moisture from the meat
Method
Wash the meat well, cut into small cubes apply two tbsp salt and keep under weight for 4 hrs. Drain out all the water that collects around the meat, apply another 3 tbsp of salt and saltpetre and keep under weight for 48 hrs turning the meat after 12 hrs and keep under weight drain out any water that might be left, wipe the meat pieces with a clean dry cloth and keep in a clean dry vessel, mix the ground masala into the meat adding the white spirit little at a time as you constantly mix the masala well in the meat. Add vinegar if left store the meat in a air tight jar pls note if vinegar is Less add more as it acts as a natural preservative. Store the meat in a fridge if the climate is very hot. Meat will remain for days together if weather is cool. Using a clean dry spoon remove just enough meat that is required at a time cook the meat in a little water and fry in its own fat for a while.Serve hot.
Last edited by b.baracho on Mon Jun 23, 2008 10:10 am, edited 1 time in total.
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b.baracho
- Almost at nirvana
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- Location: goa
Re: exotic foods
Crispy Fried chicken
2 to 2 1/2 pounds small chicken
1/3 cup lemon juice
crushed ice
1/3 cup milk
2 eggs -- separated
2 teaspoons vegetable oil
salt and pepper
2 cups all-purpose flour
vegetable oil for deep frying
Wash chicken thoroughly. Place in a large bowl; sprinkle with lemon juice, and cover with crushed ice. Refrigerate 1 to 3 hours. In a small bowl, whisk together milk, egg yolks, and 2 teaspoons oil. Beat egg whites until stiff; fold into milk and egg yolk mixture. Sprinkle chicken with salt and pepper; dip each in milk-egg mixture, then dredge in flour. Heat vegetable oil in a deep-fryer or skillet to 375°. Fry chicken until golden brown. When you remove the chicken transfer to paper towels to drain.
Serves 4 to 6.
chicken Sauce Piquant
Ingredients:
2 tbsp vegetable oil
1/4 cup all purpose flour
3 tbsp butter
1 large onion diced
1 celery stalk diced
1 small bell pepper chopped
3 cloves of garlic minced
1 can tomato paste 6 oz
1 can whole tomatoes
16 oz drained and chopped liquid reserves
4 cups chicken broth
1 tsp Tabasco pepper sauce
1 tsp Worcestershire sauce
1/2 tsp black pepper
3 pounds chicken (8 to 10 legs)
salt cayenne pepper
Directions:
In a large saucepan over medium high heat, combine the oil and 2 tablespoon of flour to make a roux. Stir constantly until the roux is a light to medium brown about 15 minutes.
Stir in the butter and add the onion, celery, green pepper and garlic and sauté' for 5 minutes or until soft.
Add the tomato paste and cook over medium heat for about 10 minutes, stirring frequently. Add the tomatoes with the liquid, chicken broth, Tabasco sauce, Worcestershire sauce and black pepper. Cover and
simmer over low for 45 minutes.
Meanwhile dust the chicken with the remaining 2 tablespoon flour seasoned with a small amount of salt and cayenne pepper. Coat a large skillet with non-stick cooking spray or a small amount of oil, add the meat and sauté' until lightly brown about 3 minutes on each side. Add the eggs to the sauce and simmer for an additional 15 minutes if chicken and 30 if using carcass meat. Serve over rice.
chicken in Fricassee
chicken (1 kg)
A pinch of dried mushrooms
One finger of oil
Fish broth
A piece of onion
A spoonful of parsley
A small piece of garlic
One or two egg yolks
One finger of white wine
Flour as necessary
Salt and pepper to taste
Fried or toasted 'crostini' (slices of bread)
Method
Take the required number of chicken which have naturally been skinned and thoroughly rinsed. Remove the legs and put to one side in cold water. The rest of the carcass will be used to prepare the sauce.
Put a finger of oil, a little finely chopped onion and a small piece of crushed garlic into a saucepan. Lightly fry the onion until it becomes transparent, then add a finger of white wine and once this has evaporated, add the chicken , salt, pepper and a pinch of dried mushrooms. Add sufficient water or, if available, fish broth, cover and allow to boil over a medium heat for about an hour, so as to obtain a tasty and aromatic broth.
Strain the quantity of broth required into a saucepan and discard any excess. Then dry the chicken, cover in flour, place in the broth and, mixing regularly, allow to cook over a medium heat. Once finished cooking, add a spoonful of parsley to the sauce and, away from the heat, one or two egg yolks that have been mixed into a little water. Mix and keep hot, near the hob. In the meantime, fried or toasted 'crostini' should have been prepared.
Place these onto the serving dish, then pour the chicken with their sauce onto these, taking care that the sauce be neither too liquid nor too much, but fairly smooth and tasty, just covering the 'crostini'. As a variant, try mixing the egg yolks not simply with water, but adding the juice of half a lemon.
Bull (Drink)
Ingredients:
15ml Bacardi White Rum
15ml Tanqueray Gin
15ml Jose Cuervo Tequila
15ml Blue Curacao
1 can of Red Bull
PREPARATION :
Take a Big Glass full of ice. Add all ingredients. Top up with Red Bull. Garnish with a lime wedge.
chicken Salad
One pound white,
medium sized chicken ,
onehalf teaspoonful salt,
one teaspoonful pepper,
one tablespoonful butter,
one tablespoonful lemon juice,
two artichokes, three potatoes,
three hard boiled eggs,
rule for French dressing.
Cook the chicken in water until tender, and season with salt, pepper, butter and lemon juice; when cold cut the meat into inch squares, and put them into a bowl with cooked artichoke bottoms, potatoes and hard boiled eggs, all cut the same size as the chicken. Macerate with French dressing for fifteen minutes. Drain the salad in a sieve, and arrange it in a salad bowl, dressing it with a mayonnaise, and smoothing the top to a dome. Split some lobster claw meat in two, season and form into a rosette in the center of the salad; decorate around with truffles and gherkins, having a lettuce heart exactly in the middle.
Green Bull (Drink )
Ingredients:
2 Liters Mt. Dew
2 envelopes Watermelon Kiwi Kool-Aid
1.5 cups Vodka
Directions:
Remove 10oz Mt Dew from the bottle. Add 1 envelope of Kool-Aid, re-cap the bottle and shake to mix. Repeat with the other envelope. (If you add both envelopes at the same time it will be clumpy, and won't mix correctly.) Top off the bottle of Mt. Dew/Kool-Aid with Vodka.
chicken Legs and Mushroom Teriyaki
Ingredients:
1/4 cup margarine
2 cups chopped onions
1 cup chopped bell pepper
1 cup fresh snipped parsley
1 pound sliced mushrooms
2 tablespoons minced garlic
1 1/2 teaspoons salt
3 tablespoons hot sauce
2 cups de-boned chicken legs
1/2 cup dry white wine
1/2 cup teriyaki sauce
In a large wok or pot, melt margarine. Add onions, bell pepper and parsley. Sauté until onions are clear. Add mushrooms and garlic. Stir well and continue to cook until mushrooms are hot. Add salt, hot sauce and chicken stir well. Add wine and teriyaki sauce. Reduce heat to medium-low and simmer for ten minutes. May be served over rice.
Angel's (Drink)
1 part(s) Crème de Menthe (Green)
1 part(s) Crème De Cacoa (white)
1 part(s) Bailey's Irish Cream
Directions: In a shot glass layer the ingredients
Stuffed chicken
6 lg Edible chicken, skinned, whole
1 c Finely chopped pork
1/2 Head garlic, chopped fine
1/4 Vinegar
1 Heaping teaspoon brown sugar
Salt and pepper to taste
Mix pork with garlic, vinegar and seasonings. Stuff body cavities of well cleaned chicken. Rub with seasoning and hang in the sun to dry. Fry in deep, hot fat until chicken is golden brown.
Leap Highball (Drink)
Ingredients:
2 oz Gin
Juice of 1/2 Lemon
Ginger ale
Mixing instructions:
Pour gin and juice of lemon over ice cubes in a highball glass. Fill with ginger ale, stir, and serve.
Hop (Drink )
Ingredients:
3/4 oz Light Rum
Juice of 1/2 Lime
3/4 oz Apricot-flavored Brandy
Ice
Directions:
Stir with ice and strain into a glass 1/4 full of ice.
2 to 2 1/2 pounds small chicken
1/3 cup lemon juice
crushed ice
1/3 cup milk
2 eggs -- separated
2 teaspoons vegetable oil
salt and pepper
2 cups all-purpose flour
vegetable oil for deep frying
Wash chicken thoroughly. Place in a large bowl; sprinkle with lemon juice, and cover with crushed ice. Refrigerate 1 to 3 hours. In a small bowl, whisk together milk, egg yolks, and 2 teaspoons oil. Beat egg whites until stiff; fold into milk and egg yolk mixture. Sprinkle chicken with salt and pepper; dip each in milk-egg mixture, then dredge in flour. Heat vegetable oil in a deep-fryer or skillet to 375°. Fry chicken until golden brown. When you remove the chicken transfer to paper towels to drain.
Serves 4 to 6.
chicken Sauce Piquant
Ingredients:
2 tbsp vegetable oil
1/4 cup all purpose flour
3 tbsp butter
1 large onion diced
1 celery stalk diced
1 small bell pepper chopped
3 cloves of garlic minced
1 can tomato paste 6 oz
1 can whole tomatoes
16 oz drained and chopped liquid reserves
4 cups chicken broth
1 tsp Tabasco pepper sauce
1 tsp Worcestershire sauce
1/2 tsp black pepper
3 pounds chicken (8 to 10 legs)
salt cayenne pepper
Directions:
In a large saucepan over medium high heat, combine the oil and 2 tablespoon of flour to make a roux. Stir constantly until the roux is a light to medium brown about 15 minutes.
Stir in the butter and add the onion, celery, green pepper and garlic and sauté' for 5 minutes or until soft.
Add the tomato paste and cook over medium heat for about 10 minutes, stirring frequently. Add the tomatoes with the liquid, chicken broth, Tabasco sauce, Worcestershire sauce and black pepper. Cover and
simmer over low for 45 minutes.
Meanwhile dust the chicken with the remaining 2 tablespoon flour seasoned with a small amount of salt and cayenne pepper. Coat a large skillet with non-stick cooking spray or a small amount of oil, add the meat and sauté' until lightly brown about 3 minutes on each side. Add the eggs to the sauce and simmer for an additional 15 minutes if chicken and 30 if using carcass meat. Serve over rice.
chicken in Fricassee
chicken (1 kg)
A pinch of dried mushrooms
One finger of oil
Fish broth
A piece of onion
A spoonful of parsley
A small piece of garlic
One or two egg yolks
One finger of white wine
Flour as necessary
Salt and pepper to taste
Fried or toasted 'crostini' (slices of bread)
Method
Take the required number of chicken which have naturally been skinned and thoroughly rinsed. Remove the legs and put to one side in cold water. The rest of the carcass will be used to prepare the sauce.
Put a finger of oil, a little finely chopped onion and a small piece of crushed garlic into a saucepan. Lightly fry the onion until it becomes transparent, then add a finger of white wine and once this has evaporated, add the chicken , salt, pepper and a pinch of dried mushrooms. Add sufficient water or, if available, fish broth, cover and allow to boil over a medium heat for about an hour, so as to obtain a tasty and aromatic broth.
Strain the quantity of broth required into a saucepan and discard any excess. Then dry the chicken, cover in flour, place in the broth and, mixing regularly, allow to cook over a medium heat. Once finished cooking, add a spoonful of parsley to the sauce and, away from the heat, one or two egg yolks that have been mixed into a little water. Mix and keep hot, near the hob. In the meantime, fried or toasted 'crostini' should have been prepared.
Place these onto the serving dish, then pour the chicken with their sauce onto these, taking care that the sauce be neither too liquid nor too much, but fairly smooth and tasty, just covering the 'crostini'. As a variant, try mixing the egg yolks not simply with water, but adding the juice of half a lemon.
Bull (Drink)
Ingredients:
15ml Bacardi White Rum
15ml Tanqueray Gin
15ml Jose Cuervo Tequila
15ml Blue Curacao
1 can of Red Bull
PREPARATION :
Take a Big Glass full of ice. Add all ingredients. Top up with Red Bull. Garnish with a lime wedge.
chicken Salad
One pound white,
medium sized chicken ,
onehalf teaspoonful salt,
one teaspoonful pepper,
one tablespoonful butter,
one tablespoonful lemon juice,
two artichokes, three potatoes,
three hard boiled eggs,
rule for French dressing.
Cook the chicken in water until tender, and season with salt, pepper, butter and lemon juice; when cold cut the meat into inch squares, and put them into a bowl with cooked artichoke bottoms, potatoes and hard boiled eggs, all cut the same size as the chicken. Macerate with French dressing for fifteen minutes. Drain the salad in a sieve, and arrange it in a salad bowl, dressing it with a mayonnaise, and smoothing the top to a dome. Split some lobster claw meat in two, season and form into a rosette in the center of the salad; decorate around with truffles and gherkins, having a lettuce heart exactly in the middle.
Green Bull (Drink )
Ingredients:
2 Liters Mt. Dew
2 envelopes Watermelon Kiwi Kool-Aid
1.5 cups Vodka
Directions:
Remove 10oz Mt Dew from the bottle. Add 1 envelope of Kool-Aid, re-cap the bottle and shake to mix. Repeat with the other envelope. (If you add both envelopes at the same time it will be clumpy, and won't mix correctly.) Top off the bottle of Mt. Dew/Kool-Aid with Vodka.
chicken Legs and Mushroom Teriyaki
Ingredients:
1/4 cup margarine
2 cups chopped onions
1 cup chopped bell pepper
1 cup fresh snipped parsley
1 pound sliced mushrooms
2 tablespoons minced garlic
1 1/2 teaspoons salt
3 tablespoons hot sauce
2 cups de-boned chicken legs
1/2 cup dry white wine
1/2 cup teriyaki sauce
In a large wok or pot, melt margarine. Add onions, bell pepper and parsley. Sauté until onions are clear. Add mushrooms and garlic. Stir well and continue to cook until mushrooms are hot. Add salt, hot sauce and chicken stir well. Add wine and teriyaki sauce. Reduce heat to medium-low and simmer for ten minutes. May be served over rice.
Angel's (Drink)
1 part(s) Crème de Menthe (Green)
1 part(s) Crème De Cacoa (white)
1 part(s) Bailey's Irish Cream
Directions: In a shot glass layer the ingredients
Stuffed chicken
6 lg Edible chicken, skinned, whole
1 c Finely chopped pork
1/2 Head garlic, chopped fine
1/4 Vinegar
1 Heaping teaspoon brown sugar
Salt and pepper to taste
Mix pork with garlic, vinegar and seasonings. Stuff body cavities of well cleaned chicken. Rub with seasoning and hang in the sun to dry. Fry in deep, hot fat until chicken is golden brown.
Leap Highball (Drink)
Ingredients:
2 oz Gin
Juice of 1/2 Lemon
Ginger ale
Mixing instructions:
Pour gin and juice of lemon over ice cubes in a highball glass. Fill with ginger ale, stir, and serve.
Hop (Drink )
Ingredients:
3/4 oz Light Rum
Juice of 1/2 Lime
3/4 oz Apricot-flavored Brandy
Ice
Directions:
Stir with ice and strain into a glass 1/4 full of ice.
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badshah0522
- Shooting true
- Posts: 783
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b.baracho
- Almost at nirvana
- Posts: 215
- Joined: Sun May 04, 2008 7:54 pm
- Location: goa
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sudhaiob
- Almost at nirvana
- Posts: 242
- Joined: Thu Dec 27, 2007 4:19 pm
- Location: Tiruchirapalli, Tamilnadu 620021
Re: exotic foods & drinks
Hello b.baracho,
an authentic pork vindalo please
Regs
sudhaiob
an authentic pork vindalo please
Regs
sudhaiob
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b.baracho
- Almost at nirvana
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- Joined: Sun May 04, 2008 7:54 pm
- Location: goa
Re: exotic foods & drinks
Sure buddy PORK VINDALO it is........ 
Last edited by b.baracho on Mon Jun 23, 2008 9:55 pm, edited 1 time in total.
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b.baracho
- Almost at nirvana
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- Joined: Sun May 04, 2008 7:54 pm
- Location: goa
Re: exotic foods & drinks
Pork Vindalo
Ingredients:
Cubed Pork With little fat on it -2kg
Salt-1 tsp
Cumin seeds -1 1/2tbs
Clove - 1/2tsp
Black peppercorns -1tsp
Oil - 5tbs
Vinegar - 1cup
For the Marinade
Green Cardamom pods -1 1/2tsp
Mustard seeds -1 1/2tsp
Turmeric -1 1/2tsp
Red Chili powder -21/2tsp
Ground cinnamon -1/2tsp
Chopped onion -2 no medium size
Chopped garlic or Garlic paste -12 flakes
Chopped ginger or Ginger paste -1"piece or 2tsp
Dry red chillies -6nos
Method :
Dry roast the cumin seeds, cloves, and black peppercorn in a pan until lightly toasted.
Grind all the marinade ingredients together with the roasted cumin, clove and peppercorn to a thick paste consistency by adding sufficient vinegar. Add salt and Marinate the pork with the masala. Cover and keep in the fridge overnight.(or app 8 to 10 hrs toss from time to time )
Heat oil and fry meat over a medium high heat till brown. Add vinegar and cook for 5 minutes. Simmer gently for 1/2 - 1hour, until meat is tender. serve hot.
Ingredients:
Cubed Pork With little fat on it -2kg
Salt-1 tsp
Cumin seeds -1 1/2tbs
Clove - 1/2tsp
Black peppercorns -1tsp
Oil - 5tbs
Vinegar - 1cup
For the Marinade
Green Cardamom pods -1 1/2tsp
Mustard seeds -1 1/2tsp
Turmeric -1 1/2tsp
Red Chili powder -21/2tsp
Ground cinnamon -1/2tsp
Chopped onion -2 no medium size
Chopped garlic or Garlic paste -12 flakes
Chopped ginger or Ginger paste -1"piece or 2tsp
Dry red chillies -6nos
Method :
Dry roast the cumin seeds, cloves, and black peppercorn in a pan until lightly toasted.
Grind all the marinade ingredients together with the roasted cumin, clove and peppercorn to a thick paste consistency by adding sufficient vinegar. Add salt and Marinate the pork with the masala. Cover and keep in the fridge overnight.(or app 8 to 10 hrs toss from time to time )
Heat oil and fry meat over a medium high heat till brown. Add vinegar and cook for 5 minutes. Simmer gently for 1/2 - 1hour, until meat is tender. serve hot.
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Sakobav
- Old Timer
- Posts: 2973
- Joined: Wed May 31, 2006 7:28 pm
- Location: US
Re: exotic foods & drinks
BB
Thanks bud now if I may any recipe for grilled or baked fish.
Best
Thanks bud now if I may any recipe for grilled or baked fish.
Best
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badshah0522
- Shooting true
- Posts: 783
- Joined: Wed Dec 06, 2006 3:14 pm
- Location: Qatar
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b.baracho
- Almost at nirvana
- Posts: 215
- Joined: Sun May 04, 2008 7:54 pm
- Location: goa
Re: exotic foods & drinks
OVEN BAKED FISH
Ingredients
1 kg fish of your choice)
200 gms Tahina
1 cup lemon juice
1 tsp salt
2 tsp chillie pdr
¼ tsp turmeric pdr
1 tsp coriander pdr
300 gms onion
8 cloves garlic
2 tsp vinegar
METHOD
Clean fish and cut into pieces apply salt and keep aside. Make paste of ingredients ,Chop the onions fry in little oil add the masala and fry the masala for 3 min adding 3 tbsp of oil. Add mixture and onions to the fish and mix well, put fish in tray and bake on medium heat till golden brown when cooked serve with lemon and parsely.
FISH RECHEIADO
Step 1
1 fish approx 1 kg
2 ½ tsp lemon juice
1 tsp salt
½ tsp turmeric pdr
Oil for frying
METHOD
Clean fish and pat dry, make a slit with sharp knife on either side of spine. Rub the salt, lemon juice, and turmeric inside and outside the fish and keep aside.
Step 2
Grind paste
INGREDIENTS:
10 dryed red chillies/ pepper or 3 tsp chillie pdr
½ tsp cumin seeds
8 cloves garlic
15 peppercorns
1” piece ginger
8 cloves
5 tbsp vinegar
1 ½ tsp salt
½ tsp sugar
METHOD
Grind all the spices to a paste using the vinegar, add salt and sugar,apply this paste inside the slits of the fish heat oil on a medium flame and fry the fish till it turns nice and golden.
CHICKEN CAFREALANOTHER FORM
I LARGE CHICKEN (1 ¼ KG)
6 green chillies
10 cloves garlic
1 tbsp coriander seeds
1 tsp cumin seeds
½ tsp garam masala
1 tbsp lemon juice
3 tbsp oil
2 medium onions chopped fine
4 large tomatoes halved
6 medium potatoes boiled and halved
METHOD
Grind to a fine paste the ginger, garlic and all the spices in lemon juice including the green chillies and half the chopped onions and also add the salt. Cut the chicken and apply the ground spices to the pieces marinade the chicken for three hrs. Heat oil in a pan on medium heat and sauté the rest of the onions, fry the chicken pieces turning them over so that both sides are brown and cooked ( approx 20 min ). In a separate pan heat 1 tbsp oil and fry the potatoes and then very lightly the halved tomatoes, serve the chicken surrounded with the fried potatoes and onions.
Ingredients
1 kg fish of your choice)
200 gms Tahina
1 cup lemon juice
1 tsp salt
2 tsp chillie pdr
¼ tsp turmeric pdr
1 tsp coriander pdr
300 gms onion
8 cloves garlic
2 tsp vinegar
METHOD
Clean fish and cut into pieces apply salt and keep aside. Make paste of ingredients ,Chop the onions fry in little oil add the masala and fry the masala for 3 min adding 3 tbsp of oil. Add mixture and onions to the fish and mix well, put fish in tray and bake on medium heat till golden brown when cooked serve with lemon and parsely.
FISH RECHEIADO
Step 1
1 fish approx 1 kg
2 ½ tsp lemon juice
1 tsp salt
½ tsp turmeric pdr
Oil for frying
METHOD
Clean fish and pat dry, make a slit with sharp knife on either side of spine. Rub the salt, lemon juice, and turmeric inside and outside the fish and keep aside.
Step 2
Grind paste
INGREDIENTS:
10 dryed red chillies/ pepper or 3 tsp chillie pdr
½ tsp cumin seeds
8 cloves garlic
15 peppercorns
1” piece ginger
8 cloves
5 tbsp vinegar
1 ½ tsp salt
½ tsp sugar
METHOD
Grind all the spices to a paste using the vinegar, add salt and sugar,apply this paste inside the slits of the fish heat oil on a medium flame and fry the fish till it turns nice and golden.
CHICKEN CAFREALANOTHER FORM
I LARGE CHICKEN (1 ¼ KG)
6 green chillies
10 cloves garlic
1 tbsp coriander seeds
1 tsp cumin seeds
½ tsp garam masala
1 tbsp lemon juice
3 tbsp oil
2 medium onions chopped fine
4 large tomatoes halved
6 medium potatoes boiled and halved
METHOD
Grind to a fine paste the ginger, garlic and all the spices in lemon juice including the green chillies and half the chopped onions and also add the salt. Cut the chicken and apply the ground spices to the pieces marinade the chicken for three hrs. Heat oil in a pan on medium heat and sauté the rest of the onions, fry the chicken pieces turning them over so that both sides are brown and cooked ( approx 20 min ). In a separate pan heat 1 tbsp oil and fry the potatoes and then very lightly the halved tomatoes, serve the chicken surrounded with the fried potatoes and onions.
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OhGod424
- On the way to nirvana
- Posts: 66
- Joined: Thu Jul 10, 2008 4:32 pm
- Location: Delhi
Here you go Badshaah:badshah0522";p="46275 wrote: Can you provide receipe for Chickan Afghani,(i need the true receipe not the one available on internet,so please do not google ,lolllllllllllll)
Thanks in advance
CHICKEN AFGHANI:
I can't list all the stuff out here like B. Baracho so will just go and write it all down as best as i can:
Take a normal size chicken (should not be very big as smaller, the juicier), wash and clean it.
Prepare a marinade with some thick curd/yoghurt (about a cup), Ginger-Garlic paste (1 to 1.5 table spoon), Salt (to taste), White Pepper Powder(to taste, may substitute with Black Pepper Powder) , Egg (one), Cream Cheese/Cheese Spread (about 1-2 table spoons). You may also add some home made Garam Masala if you want it a bit piquant.
Mix up all this stuff and then marinade the chicken in this for about 1-2 hours, preferably sealed and left in the refrigerator.
Remove from the refrigerator and you are good to go..set up your grill/tandoor/oven and grill the chicken on skewers, using some oil to dab it occasionally.
Let me know how it tastes....this is a recipe from my restaurant (I closed it down in 2003).
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OhGod424
- On the way to nirvana
- Posts: 66
- Joined: Thu Jul 10, 2008 4:32 pm
- Location: Delhi
Recipe for Butter Chicken, restaurant style:
The recipe below is for One Chicken, you may increase/decrease stuff as per requirement:
You will need one Tandoori Chicken (Half Cooked) whcih you can get from your neighbourhood Barbecue store. If you know the chicken could be spicy, you can wash off some of the masala from it.
Take roughly one kg of ripe, red tomatoes (halved/quartered), add about an inch and a half of ginger, 4-5 cloves of garlic, 1-2 sticks of Cinnamon, 7-8 cloves of Laung, 7-8 Black Pepper Corns, 2-3 Black Cardamoms, 1-2 Bay Leaves (Tej Patta) and mix it all up, add about 50 gms of butter and put it in a pressure cooker. Pressure cook it for about 10-15 minutes (or 2-3 whistles) and remove from heat.
Coarsely blend it all or chop with a hand blender, strain through a fine sieve so that you have a bright, orange colored thin gravy.
Put this gravy to cook for a while in a thick pan/sauce pan with some 50-100gms of butter, more butter the better 'cos we're making Butter Chicken, not some diet cuisine hehe.
In another Pan, stir fry the half cooked chicked in some butter for about 1-2 minutes, add the gravy to this, add some more butter, salt-garam masala-red pepper to taste, 2-3 green chillies (sliced lengthwise), about 2-3 spoons of cream and your butter chicken is ready.
Garnish with dollops of butter and cream.....Enjoy!
Akshat
The recipe below is for One Chicken, you may increase/decrease stuff as per requirement:
You will need one Tandoori Chicken (Half Cooked) whcih you can get from your neighbourhood Barbecue store. If you know the chicken could be spicy, you can wash off some of the masala from it.
Take roughly one kg of ripe, red tomatoes (halved/quartered), add about an inch and a half of ginger, 4-5 cloves of garlic, 1-2 sticks of Cinnamon, 7-8 cloves of Laung, 7-8 Black Pepper Corns, 2-3 Black Cardamoms, 1-2 Bay Leaves (Tej Patta) and mix it all up, add about 50 gms of butter and put it in a pressure cooker. Pressure cook it for about 10-15 minutes (or 2-3 whistles) and remove from heat.
Coarsely blend it all or chop with a hand blender, strain through a fine sieve so that you have a bright, orange colored thin gravy.
Put this gravy to cook for a while in a thick pan/sauce pan with some 50-100gms of butter, more butter the better 'cos we're making Butter Chicken, not some diet cuisine hehe.
In another Pan, stir fry the half cooked chicked in some butter for about 1-2 minutes, add the gravy to this, add some more butter, salt-garam masala-red pepper to taste, 2-3 green chillies (sliced lengthwise), about 2-3 spoons of cream and your butter chicken is ready.
Garnish with dollops of butter and cream.....Enjoy!
Akshat