Aaj kya pakaaya/khaaya

Guac · February 26, 2010, 4:39am

went out today

shrimp and mushroom linguine with garlic bread

veggie sandwich

NaMaan · February 26, 2010, 6:08am

Oh wow this looks awesome . I had something similar today .

Sufi_Bhai · February 26, 2010, 6:26am

Re: Aaj kya pakaaya/khaaya

I ate a goose egg in breakfast and I'm kinda feeling sick now..lol

nasirahmed · February 26, 2010, 6:41am

Re: Aaj kya pakaaya/khaaya

mai nai khuch nai.isi liay is thread mai aagia hun shaid khuch mil jai

CharmedOne · February 26, 2010, 9:07am

Acha kara :),yaha toh ek se ek khane milenge

nutty123 · February 26, 2010, 1:41pm

Karachi in the year 1900

ok here it is..

-Buy the skinless whole chicken
-Remove the fat, clean it well and rinse it under water
-Rub ginger garlic paste on it.. let it sit for 15 mins and rinse it well
-Make deep cuts on the chicken
-Prepare a paste of 1/2 cup of yogurt, 1 tbsp on National lahori chargha masala, and a pinch of red food color
-Rub that paste on the chicken to give it reddish color when roasted
-Prepare the chargha masala paste following the recipe on box (remember the box doesn’t ask for any yogurt so that paste was made in olive oil and lemon juice)
-Rub the oil+masala paste over the entire chicken inside out
-We marinated it for only six hours but next time we will try it for 24 hours (longer the better)
-Preheat the oven to 350 degrees F (175 C)
-Discard 1/2 of gingerale can (the recipe said any lemon lime soda such as Sprite etc), pour some lemon juice in there.
-place the can in a baking pan, and make the chicken sit upright on that can.
-Plug the neck of chicken with an onion (soaked in vinegar)
-Remove the top rack from the oven and place the baking pan on the bottom rack.
-Roast the chicken for 1 and half hour at 350.. we did open the oven door couple of times just to make sure it wasn’t going to burn
-Remove the chicken from oven, take pics, discard the can (be very careful while removing it because it will be VERY HOT)
-Enjoy

Hi there i wanted to try this out just wanted to know doesnt the can of soda explode in the oven,

Gemini_the_Great · February 26, 2010, 2:05pm

Re: Aaj kya pakaaya/khaaya

^not in our case.. well you have to open up the can and discard half the soda and then you are roasting it only at 350F... so far it has worked for everyone.

dildirani · February 27, 2010, 11:42pm

Re: Aaj kya pakaaya/khaaya

Fish pie (cod chunks, sweetcorn, fine green beans in a white herby sauce topped with mashed potato)

Mixed Grill (Lamb chops and tandoori/steam chicken served on fried onions, peppers and cabbage)

Trifle

NJMasti · February 28, 2010, 12:50am

Re: Aaj kya pakaaya/khaaya

^please tell more about steaming chicken

how long can you steam it for? and how do you steam it? with masala or without?

nasirahmed · February 28, 2010, 1:13am

second one looks delicious

very nice

dildirani · February 28, 2010, 2:47am

NJMasti

I used 7/8 tbsps of yoghurt, 2 tbsps tandoori masala, a pinch each of garam masala/salt/pepper, 1 tbsp tomato ketchup and one quarter tsp of chilli powder.

I made the marinade, Coated the chicken and let it marinade over night. Added a little oil to a karhai and let the chicken cook over a low/medium flame for about 1 hour or till chicken is cooked, with the lid on(depends on how much chicken you are cooking).

Once the chicken is cooked set them aside. Reduce the masala sauce left by turning up the flame and at this point add a squeeze of lemon juice. Once reduced and thickened, coat the chicken with this mixture.

If you want it more tandoori style/drier then you can bake in the oven for a further 20 mins.

Hope that helps.

Sidra54 · February 28, 2010, 3:21am

Re: Aaj kya pakaaya/khaaya

PyariCgudia · February 28, 2010, 3:28am

Re: Aaj kya pakaaya/khaaya

omg are those donuts?

Sidra54 · February 28, 2010, 4:06am

Re: Aaj kya pakaaya/khaaya

No, truffles.

NJMasti · March 1, 2010, 12:10am

dildirani:

NJMasti

I used 7/8 tbsps of yoghurt, 2 tbsps tandoori masala, a pinch each of garam masala/salt/pepper, 1 tbsp tomato ketchup and one quarter tsp of chilli powder.

I made the marinade, Coated the chicken and let it marinade over night. Added a little oil to a karhai and let the chicken cook over a low/medium flame for about 1 hour or till chicken is cooked, with the lid on(depends on how much chicken you are cooking).

Once the chicken is cooked set them aside. Reduce the masala sauce left by turning up the flame and at this point add a squeeze of lemon juice. Once reduced and thickened, coat the chicken with this mixture.

If you want it more tandoori style/drier then you can bake in the oven for a further 20 mins.

Hope that helps.

Thanks for this info. I thought when you said steam it - you actually meant steaming it :D like Idli's are steamed to cook :D

dildirani · March 1, 2010, 12:21am

Re: Aaj kya pakaaya/khaaya

Oh ok. Nothing extraordinary like idli making. Just put the lid on and let the chicken cook in steam is simple enough for me:hehe:

SaadiaB · March 1, 2010, 10:15am

in gratitude to plusha

Masi_Museebtay · March 1, 2010, 10:20am

Re: Aaj kya pakaaya/khaaya

Dildi, Sidra and Saadia.. amazing food

Kinzz · March 2, 2010, 6:22pm

Re: Aaj kya pakaaya/khaaya

Palak with aloo…

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NaMaan · March 2, 2010, 6:36pm

Oh wow … they look really delicious