Chicken Soup

Ingredients
››1 teaspoon vegetable oil
››1 pt or 575ml of homemade chicken stock
(page 22) or 1 low‑salt stock cube dissolved
in 1pt or 575ml of boiling water
››2oz or 50g flour
››½ pt or 275ml semi‑skimmed milk
››pinch of salt if desired
››pepper
››1 finely chopped onion

Method
1. Heat the oil in a saucepan.
2. Add the finely chopped onion and fry for 1 minute.
3. Add in the flour and cook for 2 minutes, stirring all the time.
4. Gradually stir in the stock and the milk with the salt and pepper.
5. Bring to the boil and simmer for 15 minutes, keep stirring until thickened.

Scrambled Eggs

Ingredients
››3 eggs
››1 tablespoon vegetable oil
››pinch of salt if desired
››pepper
››4 dessertspoons of semi‑skimmed milk

Method
1. Break the eggs into a shallow bowl and beat well with a fork.
2. Heat the oil in a saucepan then add the milk, pepper and salt.
3. Add the beaten eggs and stir over a moderate heat until mixture is
thick and creamy.
4. Do not cook for too long or it will curdle.
5. Serve on hot toast.

Chicken Tortillas

Serve with low‑fat natural yoghurt or sour cream

Ingredients
››2 chicken fillets
››1 green pepper
››1 red pepper
››1 small onion
››4oz or 100g low‑fat grated cheese
››4 tortilla wraps
››1 tablespoon chilli powder mix
››1 teaspoon vegetable oil
Method
1. Cut the chicken into small strips.
2. Slice the peppers and onions into thin strips.
3. Fry the chicken in the olive oil over a medium heat for 8–10 minutes.
4. Add the chilli powder mix and vegetables.
5. Stir fry for a further 3 minutes until the seasoning mix
coats them thoroughly to make a juicy filling.
6. Heat the tortillas in either:
Oven Pre‑heat the oven to 180°C or Gas Mark 4.
Wrap in tin foil and heat for 15 minutes.
Microwave Place on a plate, cover with cling film and
heat for 1 minute on full power.
7. Place the chicken mix on top of the wrap, sprinkle cheese on
top and roll the tortilla around the filling to make a fajita.
8. Serve with Tossed Green Salad (page 72).

Baked Stuffed Fish

Serve with vegetables of your choice, for example, chopped carrots, peas or sweetcorn

Ingredients
››8 small fillets of fish
››2 oz brown breadcrumbs
(2 slices)
››1 onion finely chopped
››pinch of salt if desired
››pepper
››1 tablespoon finely chopped
parsley (or 1 tablespoon
dried parsley) or ¼
teaspoon mixed herbs
››1 teaspoon of vegetable oil
››a little lemon juice
(or grated rind)

Method
1. Pre‑heat the oven to 180°C or 350°F or Gas Mark 4.
2. Clean and prepare fish. Dry in kitchen paper.
3. Mix breadcrumbs, chopped onion, parsley or mixed
herbs, salt and pepper, in a small bowl.
4. Heat oil and stir into crumb mixture. Finally
add a little lemon rind or juice.
5. Lay 4 fillets on a greased dish, skin side down and spoon
stuffing carefully onto each fillet. Flatten well down and
cover with the other four fillets. Cover with foil.
6. Bake for 20–30 minutes, depending on size and thickness of fish.
7. Lift fish carefully on to a warmed serving dish and
surround with cooked peas, lemon wedges and parsley.

Mushroom Pasta with Chicken

Ingredients:

• Chicken fillets 2
• Sirka (Vinegar) 1 tbs
• Soy sauce ½ tbs
• Adrak lehsan paste (Ginger garlic paste) 1 tsp
• Kali mirch (Black pepper) crushed ½ tsp
• Namak (Salt) ¼ tsp
• Oil 1 tbs
• Makhan (Butter) 2 tbs
• Pyaz (Onion) chopped ½ Cup
• Lehsan (Garlic) chopped 1 tbs
• Mushroom sliced ½ Cup
• Maida (All-purpose flour) 2 tbs
• Kali mirch (Black pepper) crushed 1 tsp
• Paprika powder 1 tsp (optional)
• Namak (Salt) ½ tsp or to taste
• Thyme ½ tsp
• Yakhni (Stock) 1 & ½ Cups or as required
• Cream ¾ Cup
• Doodh (Milk) ½ Cup or as required
• Farfalle pasta 200 gms boiled as per pack’s instruction

Directions:

 Pound chicken fillets slightly with steak/kitchen hammer.
In bowl,add chicken fillets,vinegar,soy sauce,ginger garlic paste,black pepper and salt,mix well & marinate for 20 minutes.
Grease grill pan with oil,place marinated chicken fillets and grill from both sides until done (4-5 minutes each side) & set aside.
In pot,add butter and let it melt,add onion,garlic and fry until translucent (2 minutes).
Add mushrooms and mix well for 3 minutes.
Add all-purpose flour,black pepper,paprika powder,salt,thyme and mix well for 2 minutes.
Add stock and mix well.
Switch off the flame,add cream and mix well.
Add milk and mix.
Add pasta and give it a good mix.
Cut grill chicken fillets into desire shapes,place over cooked pasta & serve.

 

 

Bhindi Gosht

Ingredients:
-Oil ¼ Cup
-Tez paat (Bay leaves) 2
-Laung (Cloves) 4
-Sabut kali mirch (Black pepper corns) 5-6
-Badi elaichi (Black cardamom) 1
-Zeera (Cumin seeds) ½ tsp
-Pyaz (Onion) sliced 2 medium
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Haldee powder (Turmeric powder) 1 tsp
-Lal mirch powder (Red chili powder) 2 tsp or to taste
-Dhania powder (Coriander powder) 2 tsp
-Pani (Water) ¼ Cup
-Chicken  boti ½ kg
-Pani (Water) 2 Cups or as required
-Namak (Salt) 1 tsp or to taste
-Bhindi (Ladyfinger) ½ kg
-Pani (Water) ¾ Cup or as required
-Lemon juice 1 tsp
-Garam masala powder ¼ tsp
-Hara dhania (Green coriander) chopped 1 tbs

Directions:
-In pot,add oil,bay leaves,cloves,black pepper corns,black cardamom,cumin seeds,onion and fry until golden brown.
-Add ginger garlic paste and mix well.
-Add turmeric powder,red chili powder,coriander powder and water,mix well & cook for 2 minutes.
-Add Chicken boti,water and mix well.
-Add salt and mix,bring it to boil,cover and cook on medium flame until meat is tender (approx. 1 hour).
-Add ladyfinger and mix well.
-Add water and mix,cover and cook on medium low flame for 15 minutes.
-Add lemon juice,garam masala powder,green coriander & serve.

 

 

Fish Korma

Ingredients:

1 kg fish
1/2 cup curd
1/2 cup onion paste
2 tsp ginger paste
1 tsp garlic paste
1 tbsp coriander paste
6 cardamom
1 inch cinnamon
2 tsp salt
3/4 cup ghee or oil
6 green chilli
2 tbsp kewra
1 tbsp sugar
1 tbsp lemon juice

How to make Fish Korma :

• Use large fish for korma.
• Do not cut the fish into too small pieces.
• Carp is great for Korma.
• Except for the green chilles and kewra, add all the rest of stuff into the cooking dish. Mix well. Heat covered in low heat.
• Turn over the fish once (be careful).
• When the water has almost dried up, add the green chilli and the kewra heat for another half hour in very low heat.
• When the oil begins to float on top, you are done.
• Serve fish korma hot with tandoori roti or rice.

 

Chicken Pakora

 

Chicken pakora is Indian style chicken nuggets. This Indian style chicken pakora is very easy and simple to make and very delicious to eat.

Ingredients:

500 gm Boneless Chicken Pieces
2 tbsp Oil
1/2 cup Besan
1 tsp Ground Cumin
1 1/2 tsp Salt
1-2 each Chopped Green Chillies (Jalapeno)
1 Chopped Onion
1 tsp Ginger-Garlic paste
2 tsp Vinegar
1 cup Curd
1 tsp Lemon juice

How to make Indian style Chicken pakora:

• Put everything but chicken and batter in blender and blend till fine
• Marinate the chicken pcs with the resulting mixture
• Keep in the fridge for 40 minutes.
• Put chicken in batter
• Deep fry it until its colour changes to golden brown Condiments
• Serve the chicken pakora with coriander or mint chutney or tomato ketchup

 

Murg Noorjehani

Ingredients:

1 Chicken
6 tblsp Clarified Butter (Ghee)
4 Bay Leaf (Tej Patta)
1/4 tsp Saffron (Kesar), soaked in lukewarm milk
3 meduim sized Onion (Pyaj)
2 cups beaten Curd (Dahi)
1/2 " Ginger (Adrak)
8 pods Garlic (Lasun)
4 Green Chillies
4 Cloves (Lavang)
1 " Cinnamon (Tuj/Dalchini)
3 Brown Cardamom (Elaichi Moti)
1 tsp Aniseed (Sauf)
2 boiled eggs
2 -3 Almonds Few Sultanas

How to make murg noorjehani:

• First grind ginger, garlic, green chillies, cloves, cinnamom, cardamoms, aniseed to a fine paste.
• Now prick the chicken well with a fork.
• Mix curd with ground spices and rub it over the chicken.
• Set it aside and allow the chicken to marinate for 3 - 4 hours.
• Heat ghee, fry bay leaves, add onions and let them brown well.
• Add the chicken along with marinade.
• Cook on medium flame till nearly done.
• Add salt and saffron and fry chicken till the masal begins to coat the chicken and it is well brown.
• Pour the chicken in a dish and top it with silver foil.
• Also add chopped boiled eggs, almonds sliced and fried sultanas.
• Serev with fried rice, nan and paranthas

Murgh Afghani

Murgh Afghani

Murgh afghani is a different version of tandoori chicken. In this recipe chicken is marinated with melon seeds and cashewnut paste.

Ingredients:

1 Small whole Chicken
1 tbsp Magaz (Melon Seed) paste
1 1/2 tbsp Cashewnut paste
1 tbsp Khuskhus (Posto / Poppy seeds) paste
1/2 cup Cream
2 tbsp Butter
2 tsp White pepper
Salt To Taste

How to make chicken afgani:

• Clean the chicken and keep aside.
• Make a paste of all the ingredients and marinate the whole chicken well with this. Keep marinated for four hours.
• Grill in a tandoor (charcoal grill) till golden.
• Serve the murgh afgani hot with onion rings.

Chicken Biryani

Chicken Biryani

Ingredients:

2 cups Basmati Rice
3/4 kg Chicken Pieces
1 cup beaten Yogurt (curd)
3 sliced onion
1 medium Tomato chopped 1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
1/2 tsp Green Cardamom Powder
1 tsp Coriander Powder
1/2 cup Warm Milk
Saffron a pinch
Salt to taste
7 tbsp Ghee / Oil Grind to Paste: 1 tsp Ginger Paste
1/2 tsp Garlic Paste
1/4 cup Coriander Leaves
1/4 cup Mint Leaves
3 -4 Green Chillies
For garnish 2 tbsp Green Coriander Leaves
2 tblsp Mint Leaves (Pudina)

How to make easy chicken biryani :

• First make a fine paste of all the ingredients under the Grind to paste using a tablespoon of water.
• Mix tomato puree, yogurt, green paste made earlier, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
• Marinate the chicken with this mixture and keep aside for 3-4 hours in refrigerator.
• Heat oil in a pan. Fry the onions until golden brown.
• In a small bowl take the warm milk and soak the saffron in it and keep aside.
• Add the marinated chicken and cook for 10 minutes. Stir occasionally.
• Now add the beaten curd and chopped tomato and cook further till the oil separates.
• Check the salt at this stage as later you cannot add the salt.
• Now add the rice and mix well with soft hand as not to break the rice grains.
• Add 4 cups of water to the rice. Mix saffron in milk and add to it.
• Add cardamom powder. Stir once.
• Cover the lid and cook on low flame till the rice is done.
• Take it out on a rice platter.
• Garnish with green coriander and mint leaves and serve hot.
• This chicken biryani goes well with mix vegetable raita.