Recipes by Rashmi

SESAME CHICKEN STRIPES
Sunday, June 24, 2007

Cooking time – 20 min

Serves – 3

INGREDIENTS:

1. 2 boneless chicken breast (cut in 2 inch long stripes)
2. White vinegar – 1/3 cup
3. Salt to taste
4. White pepper – 2 tsp
5. Black pepper – 1 tsp
6. All purpose flour – 2 tbsp
7. Sesame seeds – 3-4 tbsp
8. Oil for greasing

METHOD

1. Wash all chicken stripes. Take a ziploc bag and place all chicken stripes in it.
2. Now take a bowl and pour white vinegar and add all ingredients except sesame seeds & oil. Mix them well and pour this liquid marinade in ziploc bag/sealable plastic bag over chicken stripes. Seal this bag and shake it well to mix the chicken with marinade. Keep this ziploc bag in refrigerator to marinate the chicken for 4-5 hr.
   
   
3. After marination, take out the ziploc bag and place chicken stripes in a greased baking tray. Sprinkle sesame seeds over marinated chicken stripes.
   
   
4. Preheat an oven at 400 degree F for 8-9 min. Now place the baking tray in oven at lower rack and bake the chicken stripes for 10 min. After that place this tray at upper rack and broil them for 6-7 min. Remove sesame chicken stripes from oven and serve hot with sauce/chutney.

Labels: Appetizer, Breakfast and Brunch, Chicken, Snacks

posted by Rashmi @ 2:43 PM, ,

PEANUT CAPSICUM CHICKEN CURRY
Tuesday, June 19, 2007

Serves – 4

Cooking time – 30 min

INGREDIENTS:

1. Boneless chicken – 1 lb(cut into bite size)
2. 1 capsicum [(green bell pepper) cut in ½ inch square pieces]
3. Peanuts [soaked in water for 1 hr(approx 30)]
4. 1 medium size onion (finely chopped)
5. 1 tbsp paste
6. 1 tbsp garlic paste
7. 1 bay leaf
8. 1 tsp cumin seeds
9. 1 tbsp roasted sesame seeds
10. 1 medium size tomato
11. 1 tsp red chili powder
12. 1 tsp garam masala
13. ½ tsp turmeric powder
14. 1 tbsp coriander powder
15. salt to taste
16. Olive oil – 3-4 tbsp
    

METHOD:

1. Take a processor and put roughly chopped tomato, soaked peanuts and sesame seeds in it. Make a smooth paste.
   
   
2. Now heat a heavy bottomed vessel with oil. Add cumin seeds & bay leaf. When they crackle, add chopped onion, ginger, garlic paste and salt. Fry them till they turn to translucent.
3. Now add prepared paste (peanut,tomato & sesame seeds) in this vessel and mix them well. Reduce the heat to medium heat and stir occasionally. Add all spices (garam masala, chili powder, coriander powder & turmeric powder) and mix them well. Cover this vessel with lid and cook for 5-6 min on medium heat.
   Now uncover the vessel and add chicken & capsicum (bell pepper) pieces and cook on high heat for 3-4 min & stir occasionally. Now reduce the heat to medium low heat and cover it again. Cook for 10-12 min on medium low heat. Add little water if the gravy is thicker than desired.
4. Remove from heat .Serve hot with rice, roti, naan or parattha.
   
   

Labels: Breakfast and Brunch, Chicken, Healthy Recipes, Side Dish

posted by Rashmi @ 5:10 PM, ,

CRISPY TASTY TOASTY TOAST
Friday, June 8, 2007

1. Wheat bread /white bread slices – 4
2. Hummus – 4 tbsp
3. Salsa sauce- 4-5 tbsp
4. Sesame seeds (roasted) – 2 tbsp
5. Mushroom (thin slices) – 8-9
6. Green bell pepper (capsicum) slices – 8-9
7. Mozzarella cheese (grated) – 2 tbsp (optional)

METHOD:

1. Take all bread slices on a chopping board and cut them diagonally.
2. First spread chickpeas spread and then salsa sauce on each diagonally cut slice.
3. Use mushroom slices and bell pepper slices as toppings. Sprinkle sesame seeds and add grated mozzarella cheese on them. Place all bread slices in lightly greased baking tray.
   Preheat an oven at 400 degree F. Keep the baking tray in oven at lower rack and bake the slices for 10-12 min or until they turn to crispy.
   
   
4. Turn off the oven and remove the tray. Serve it hot with honey mustard sauce.

Labels: Appetizer, Breakfast and Brunch, Snacks

posted by Rashmi @ 6:10 PM, ,

MANGO-MINT CHUTNEY

1. 1 cup mint leaves
2. 1 medium size peeled raw mango
3. 5-6 green chilies
4. 2 red chilies
5. 3-4 roasted garlic
6. ½ inch of ginger piece
7. Salt to taste
8. 1 tbsp mustard oil/olive oil

METHOD:

Take all ingredients except oil, in food processor and grind them finely. If required, add 1-2 tbsp of water. Place it in a bowl and add mustard oil. Mix it well. Mango-mint chutney is ready. Try this chutney with Shahi Kebab, Shami Kebab, and Gram Flour Pancake.

Labels: Sauces and Dips

posted by Rashmi @ 5:45 PM, ,

SPINACH RICE

Spinach is good for health but it can be really boring and monotonous to eat regular salad and other bland dishes. If you are really bored of it then try this dish. I first tasted it at a friend’s place and instantly liked it. It is really easy to cook and does not take much time either.

Serves – 2-3

Cooking time – 15-20 min

INGREDIENTS:

1. 1 cup white basmati rice (soaked in water for 1 hr)
2. 2 cups spinach (chopped)
3. ½ red onion (roughly chopped)
4. 2-3 green chilies (cut along length)
5. 1 tsp chopped ginger
6. 1 tsp cumin seeds
7. 2 tbsp butter/olive oil
8. 1 ¾ cups of water
9. Salt to taste

METHOD:

1. Soak the rice in water for 1 hr. Drain the water in a colander and leave the rice for 15 min to drain the extra water.
2. Take spinach leaves and wash them properly. Drain the extra water.
3. Take a heavy bottomed vessel and heat oil/butter. Add cumin seeds, chilies & ginger. Sauté them for 1-2 min on medium high heat. Now add roughly chopped onions and fry them till they turn to translucent. Add chopped spinach and mix well. Keep stirring for 3-4 min on medium heat.



4. Now add soaked & washed rice. Fry for 3-4 min. Keep stirring otherwise rice will start to stick to the bottom.


5. Add 1 ¾ cups of water. Mix well and cook on high heat till water gets evaporated. Reduce the flame to low heat and cover with lid. Let it cook for 4-5 min.
   Remove the rice from heat. Let it stay for a while so that the grains become separated.
   Spinach rice is ready to serve. Serve hot with any curry.
   
   

Labels: Breakfast and Brunch, Healthy Recipes, Traditional Indian, Vegetarian

posted by Rashmi @ 5:17 PM, ,

SHAHI (Royal) KEBAB
Wednesday, June 6, 2007

Here comes another kebab. Last one was Shami Kebab. This time it is Shahi (Royal) Kebab. Why is it Royal? Well, you better taste it first!! Yesterday, my husband requested me to prepare something which I had never made. I vaguely knew how to make Shahi Kebabs but had never tried before. After googling for an hour and talking to my mother and Maneesha, I decided to make it. My husband also deserves some credit for his suggestions.

INGREDIENTS

1. Ground chicken – 200gm
2. Paneer/ tofu – 100gm (mashed)
3. Ginger paste - ½ tbsp
4. Garlic paste - ½ tbsp
5. Chopped coriander/cilantro leaves – 2 tbsp
6. Dried fenugreek leaves – 1 tbsp
7. Chopped red onion – 2 tbsp
8. White pepper powder – 1 tbsp
9. Black pepper powder - ½ tsp
10. Salt to taste
11. White vinegar – 2 tbsp
12. Cumin powder – 1 tsp
13. Coriander powder - ½ tbsp
14. Red chili powder – 1tsp
15. Chopped cashew – 2 tbsp
16. Chopped almonds – 2 tbsp
17. Pistachio – 2 tbsp
18. Butter/olive oil – 2 tbsp
19. Egg – 1 or egg white - ¼ cup
    

METHOD:

1. Take a bowl and mix all the ingredients except butter/oil in it. Make soft dough from the mixture. Place this dough in a covered box or Zip lock and keep it in refrigerator. Let it marinate for 2-3 hr.
2. After marinating it, divide in 10-12 equal portions. Now grease your palms and make kebabs like italian sausage/ salami. Put bamboo or steel skewer through them and brush little bit of oil/butter.
   
   
3. Now preheat an oven at 375 degree F. Keep all kebabs with skewer in a baking tray. Place this tray in oven at upper rack and broil them for 8-9 min each side or until they turn to golden brown.
   
   
4. Remove the kebabs from oven and serve hot with Mango-Mint chutney/dip.
   If you are going to use bamboo skewer then soak them in water for 15-20 min to prevent burnnig of bamboo skewers.
   
   
   

Indian Cuisine Traditional Indian Appetizer Snack Recipe Recipes Kebab Royal Shahi Kebab Chicken

Labels: Appetizer, Chicken, Mughlai, Snacks

posted by Rashmi @ 5:44 PM, ,