November 14, 2006

Chicken Mughlai

Ingredients :

  • 1/2 kg chicken (without skin)
  • 1/2 cup curd
  • 2 tsp grated coconut
  • 2tsp ginger-garlic paste
  • 1 onion
  • 2-3 green chillies
  • turmeric powder
  • red chilli powder
  • salt
  • 2tsp garam masala
  • oil
  1. Wash the chicken twice. Apply turmeric powder, chilli powder and salt to the chicken thoroughly. Also apply the curd and keep the chicken aside to marinate for atleast 1/2 hour.
  2. Heat the oil and add chopped onion, green chillies to it.
  3. After onion turns golden brown, add the ginger-garlic paste to it. keep low-flame to avoid burning. Fry for 2-3 minutes.
  4. Add marinated chicken and stir to mix onion and chicken evenly. Keep low-flame, keep the lid and leave it to cook for sometime.
  5. Add coconut- paste and cook for 5 minutes.
  6. Add one cup of water and let the chicken cooked properly. Taste the curry and add salt if required.
  7. Add garam masala 5 minutes before turning it off.
  8. Garnish with coriander leaves.

June 19, 2006

Corn Toast

  • 4 Bread slices
  • 1/2 cup corn kernel, boiled
  • 1/2 tsp black pepper powder
  • 3-4 green chillies
  • 1 onion
  • 2 tbsps tomato sauce
  • 2 tbsps mint chutney
  • oil
  • salt to taste

Heat oil in a pan , add chopped onions and saute till they become transparant. Add boiled corn, cook for sometime. Add pepper, salt, green chillies and mix well.
On two of the slices apply mint chutney and tomato sauce on the other two. Put the corn mixture between the slices and put them in the electric toaster.
Remove when done. Serve hot with tomato ketchup.

January 25, 2006

Mango Lassi

  • 3 cups yougurt (curd)
  • 1 cup mango pulp/2 cups mango juice
  • 3-4 ice cubes
  • 3 spoons of sugar
  • water

Crush the ice cubes in the blender.
Add the youghurt, mango pulp, water and sugar.
Run the blender for about 1 minute.
Serve chilled.