Re: Recipes from Aaj Kiya Pakaya/Khaya
CHICKEN STEAKS by Snik
5-6 CHICKEN STEAKS.flatten them with a mallet.
Worcestershire's sauce 2 tbsp
soya sauce 1 tbsp
vinegar 1 tbsp
A 1 steak sauce 2 tbsp
salt ,pepper, ajino motto, and red chili flakes. add them all together and marinate it overnight. grill it on a grilling pan .
Re: Recipes from Aaj Kiya Pakaya/Khaya
Fried Rice by Snik
chester the rice are very easy. in oil add one garlic. fresh let it brown. add whatever any veges you want in the fried rice.
i normally add carrots,peas, green onions, capsicum,onion, and cabbage.and egg omelete.
basic ingredients of chinese, salt pepper, soy sauce,vinegar,ajino moto. i sometimes add few drops of fish sauce also. it tastes good.
all these ingredients in pre cooked rice. stir fry and that's it.
Re: Recipes from Aaj Kiya Pakaya/Khaya
Chicken tikka by Shumaisa
Ingredients:
Shan tikka masala
Green paste
yogurt
ginger garlic paste
oil
Beat yogurt until smooth & well blended. Add tikka masala & green paste, mix well. Add chicken cubes to the yogurt mixture, marinate for an half hour.
Heat oil in a karahii.. Fry the garlic ginger paste a little. Now add chicken and cook on low heat till the water in the chicken dries and the oil began to separate.
Re: Recipes from Aaj Kiya Pakaya/Khaya
Green Chicken by Lusi
the green stuff is a blend of cilantro, green chilies, and yougurt.
I made a puree with blending cilantro, green mirchain, little onion, and little tomatoe for raita. I just used couple tsps of that mixture while cooking.
So this what I did... in a pot add little oil, ginger/garlic paste and let it saute it for few mins. Then add cilantro puree ( i had 1/4 piece of chicken breast piece sliced, and for this much chicken I used like 2 tsps of the puree), salt to taste, little haldi, little garam masala, like 1/4 cup of yougurt, and little lemon juice. Mix it all and let it cook for few mins then add the chicken, cook the chicken on medium low heat till tender. If you like dry karahi like masala then let it cook a little longer, if you don't like or don't want dry masala then you can turn of the heat earlier. If you like it extra spicy then add more green mirchain in the puree or add more chopped green mirchain while making the masala.
Re: Recipes from Aaj Kiya Pakaya/Khaya
Bean Burgers by Ira
SERVES 4
• 1 teaspoon olive oil
• 1/2 cup minced onion
• 1/2 cup chopped and seeded plum tomato
• 1 teaspoon minced jalapeno chile, more if you like or serrano pepper
• 1 clove garlic, minced
• 1 teaspoon chili powder
• 1 (15 ounce) can kidney beans, rinsed,well drained
• 1/4 cup dry breadcrumbs
• 2 tablespoons barbecue sauce (I like homemade or Uncle Dougie's, a brand out of Barrington, IL)
• 1 egg white, beaten
• 4 whole grain buns, toasted
Toppings
• 4 slices cheddar cheese
• 4 leaves lettuce
• 4 slices thick tomatoes
• avocado, slices
• barbecue sauce (Whatever else floats your boat ... sour cream?)
1. Heat oil in nonstick skillet over medium heat.
2. Add next onion, plum tomato, jalapeno, garlic and chili powder; sauté 5 minutes.
3. Cool slightly.
4. Using fork, coarsely mash beans in bowl.
5. Combine with onion mixture, breadcrumbs, 2 tablespoons of the barbecue sauce and egg white.
6. Shape mixture into four 1/2-inch-thick patties.
7. (Can be prepared 4 hours ahead. Cover and chill.) It will look as though these little burgers will just fall apart and turn to mush, but they stay together really well once they"hit the pan"!
8. If grilling, oil the rack or spray grill rack with nonstick spray, then fire up coals to medium heat.
9. If pan-frying, heat a little olive oil over medium heat.
10. Place patties on grill or in skillet and cook until golden brown and heated through, about three minutes per side.
11. Place burgers on buns.
12. Serve with more barbecue sauce, and cheese, tomato, lettuce, avocado, or whatever topping you like!
13. 4 cups baking mix
Re: Recipes from Aaj Kiya Pakaya/Khaya
Halwa, Poori, Chanay by Shinoo
Halva:
1 cup sugar
1 cup sooji
2 and a quarter cup of water
200 grams of unsalted butter or ghee
Place water for boiling and add the sugar to make syrup. Add ilaichi, kishmish, badaam/coconut and leave it on slow fire after boiling.
In seperate pan melt the butter/ghee, add the sooji and keep stirring till it is golden brown colour. When it's the right colour slowly add the syrup (in parts) mixture and keep stirring. When it is the right consistency it's done!
Poori:
250 grams flour (maida)
pinch of salt
1 tablespoon oil
pinch of kalonji seeds
Knead with water and keep it covered for half an hour.
Channay aalu:
2 cups boiled channay
2 big potatoes
1 big tomato
2 medium finely chopped onions
Heat around quarter cup of oil in a pan, add the onions and fry till golden. Add around 1 tbspoon ginger/garlic mixture and crushed green chilli's.
Add all the dry masala's: red chilli powder, haldi, dhaniya powder, salt, zeera powder and a pinch of garam masala and stir. Now add the tomatoes and thori dair bhoono with a splash of water. Now add the channay (and also half a chicken stock cube, if you have it). Dissolve a tbspoon of corn flour in few tbspoons of water and add it to the channay mixture. Boil the potatoes seperately, peel and cut in small cubes and add it at the end when the channay are cooked.
Sprinkle fresh dhaniya and chaat masala on top and you're done!
Re: Recipes from Aaj Kiya Pakaya/Khaya
Chicken and Mushroom Pasta by Married NY
Ingredients
• 2 teaspoons chopped fresh thyme
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 4 boneless, skinless chicken breast halves (1 lb. total)
• 1/4 cup olive oil
• 1 pound angel-hair pasta
• 1/2 pound mushrooms, thinly sliced
• 1 large red onion, sliced
• 3 large garlic cloves, minced
14-1/2 oz chicken broth
• 1 tablespoon flour
• 1 teaspoon Dijon mustard/or any other mustard...
• 6 plum tomatoes, thinly sliced
• 1/4 cup chopped, fresh flat-leaf parsley
• .................................
Directions
Re: Recipes from Aaj Kiya Pakaya/Khaya
Loaf Stuffed with Chicken by MarriedNY
Ing...for dough...
1 1/4c water(lukewarm)
1tsp sugar
2tsp salt
2tbs oil
3cup all purpose flour
1tsp Active Dry yeast
....
Filling..
1cup bolied chicken strips
1/2 cup Mozerrala cheeze
pinch basil
pinch oregano
1/2 cupolive
1.cup mashroom
1/2 onion,,al finely chopped
1/2 cupgreen bell pepper
1tspcurshed red pepper & salt
1/2 cup pizza sause
.....
crust glaze...
1egg beaten
poopy seeds
Direction...
Mix every thing like you normally would for Pizza and let it rest for few hours in a warm place.
Cook chicken in a bit of oil add all the ing and cook for 5-6 min.
Divide dough into 2 equal parts..keep other aside cover with paper towel in bowl.
Roll out dough to an oval shape of about 1/8 inch inthickness. Now on one of the one side,spread mixture ,add some pizza sauce and cheeze on top.The filling was placed on the center of the dough leaving a 1 inch edge all around.Now from the the long side with filling start rolling into a lof form.The edges were pinched and tucked under. Make small slashes onthe top ,Be carefull not to cut the loaf too much..
Next beat the egg in a small bowl and brushed the outside of the loaf with it. This allows the crust a golden brown color and gives a bit of a crunch.
Sprinkle poppy seed on top.
The loaf was baked on a baking sheet ,u can use pizza stone on the middle rack of the oven for about 15 min @ 429 gegree...Just watch it until the crust turned brown..
U can make 2 loafs...
Enjoy
Re: Recipes from Aaj Kiya Pakaya/Khaya
Khattay Baingan by wondergurl
chop the bainguns in big chunks if you have the large-sized variety or if you have the baby sized ones (desi style) than you can just cut off the stem and make 2 major cuts right through in the shape of a cross, that would look more presentable by it keeping its shape throughout cooking, with chunks it becomes a bhurta.
chop and slightly brown 1 onion, add 1 tsp of red chilli powder, salt to taste, 1 tsp ginger/garlic paste, 1 tsp soonf, half tsp kalongi, 1 tsp zeera, half tsp haldi, 1 and a half tsp dhaniya powder add a little water while you bhoonofy the masala so it doesnt burn. Add 3 chopped tomatoes or 3-4 tbsp tomato puree, little more water and bhoonofy till a thick gravy forms. Add the baiguns, stir well to coat them with masala, cover and cook on medium heat, about 30 mins (keep stirring at intervals) garnish with chopped dhaniya and green chillies.
Re: Recipes from Aaj Kiya Pakaya/Khaya
Steamed leg Roast by Shumaisa
Ingredients:
leg
Ginger garlic paste
white vinegar
salt, black pepper, black cumin
lemon juice
chatnii - Wash and put plums & dried pomegranate seeds in a saucepan. Add water. Bring to a boil. Cook for 10 mins. Smash with pestle..
yogurt
green paste (fresh coriander and green chili.)
cumin powder, garam masala, chinese salt
Method:
Combine chatnii, Ginger garlic paste, white vinegar, salt, and lemon juice. Rub the mixture into the leg pressing it deep into the cuts. keep aside for 2, 3 hours.
Beat yogurt until smooth & well blended. Add green paste, cumin powder, black cumin, garam masala, black pepper, salt, & chinese salt, mix well. Marinate leg for several hours or overnight in the refrigerator.
Fill the bottom of a large steamer with water, cover it and bring to the boil. Place the leg in the steamer, cover it and leave for 60-90 mins over a steady low simmer. The amount of time you cook it depends on how well you like it to cooked and the size of the leg. When the meat is ready remove it from the heat. To roast, place on a baking tray in the centre of a preheated oven at 200°C and cook the leg for 15 more mins. Then take it out.
Re: Recipes from Aaj Kiya Pakaya/Khaya
Achari Baingan by Sadi79
Adra here is the recipe for achaari bhaigan
Food For Thought: Nigella Awesome - Achaari Baingan
but what I did different is that I baked the eggplant and then mashed it with a potato masher (this way makes it less oily and also ppl who can’t eat eggplant can eat it easily)
Re: Recipes from Aaj Kiya Pakaya/Khaya
Fried Fish by Shumaisa
For Marinade:
Pomfret (fish)
Garlic paste
green chillli paste
Fresh coriander paste
Shan fish masala
Rub all the ingredients into the fish pressing it deep into the cuts. keep aside for 1 hour.
For Batter:
Pour half Cup of plain flour, 1 cup of gram flour, baking powder, and 1 cup of water in a large bowl. Stir until the batter becomes smooth. Add salt, black pepper, Red chiiili powder, cumin seeds. Mix well.
Take the fish pieces and dip into the batter. Coat well. Gently drop the fish into the hot oil and fry for 7-10 minutes to a golden color.
Re: Recipes from Aaj Kiya Pakaya/Khaya
Haleem by Plusha
Haleem
for masala:
fry the sliced onions add boneless meat + sum bones…add in ginger garlik paste n all the masalas chilli powder haldi salt coriander powder zeera powder and tomatoes…add in water n let it cook till the meat get too soft…bhoonify it n add about 1 cup of yoghurt
soak all the pulses atleast 5 hrs before:
moong ki daal
masoor ki daal
channa daal
maash ki daal
gandum (wheat)
rice
boil them all with a pinch of haldi…n add it in the masala…(remove all the bones from the masala n shread the meat)…now ghotafy it…i did it with a blender…but it sholud be coarsely blended…then add in water to have the required consistency…n let it cook for about 2 hrs…prepare a tarka of fried onions n loads of oil…throw it on the haleem..n njoyy with all the green n chat masalas
Re: Recipes from Aaj Kiya Pakaya/Khaya
Fish by Sheal
1. wash the fish with water putting some ginger garlic paste + 1 table spoon of vinegar.
chop ginger and garlic well. put them in a bowl. then add lemon juice in it of approx 3 lemons. add 1 table spoon mustard paste + crushed black pepper and salt to taste. mix it well and then add 1 tea spoon of cinnamon powder in it. again mix it and while mixing add 1/4 cup of oil and continue beating.
dip the fish in this mixture and coat it with flour.
put a little oil on grill pan and put fish on it. grill it on low flame.
let the fish cook from one side and then turn it, now put some sauce on this side (the mixture we made before). again after some time turn the fish and put some sauce. heat for just 1 minute.
tomato sauce
in a pan put little oil. add ginger garlic paste and heat it.
add finely chopped tomatoes, onion rings and green chilli. then add salt and black pepper.
cook it on low heat until the onions and tomatoes became tender.
Re: Recipes from Aaj Kiya Pakaya/Khaya
Gobi Manchurian (Cauliflower Manchurian | Archana's Kitchen by Sara516
sauce:
Ingredients for Sauce
• ½ cup chopped spring onions
• 1 tablespoon finely chopped garlic
• 2 teaspoons finely chopped green chillies
• 2 teaspoons finely chopped ginger
• 1 tablespoon corn flour
• 1 cup water or vegetable stock
• 1 tablespoon soy sauce
• 1 tablespoon tomato ketchup
• 1 tablespoon vegetable/sunflower oil
• Salt to taste
Method for Sauce
Mix the corn flour with ¼ cup of water. Add soya sauce, ketchup and salt.
Heat oil in a wok or frying pan on high heat; add garlic, ginger, green chillies, spring onions and stir fry for a few seconds.
Add the corn flour mixture to the above and cook for a few minutes until thick and the corn flour is cooked.
Turn off heat.
Re: Recipes from Aaj Kiya Pakaya/Khaya
Hakka Noodles BY Sara516
Ingredients
2 cups boiled flat noodles (marketed also as hakka noodles)
3 dried red chillies
1 small bunch green onion
1 small jalapeno thinly sliced
1/2 cup shredded cooked chicken or beef or shrimp
2 tsp. garlic finely chopped
1/2 tsp. vinegar
salt to taste
1 1/2 tbsp. oil
Preparation
Chop the green onions into 1/4" pieces cut slanting.
Pound red chillies and garlic coarsely.
Heat 1 tbsp. oil, add chilli and garlic and fry for a minute.
Add the jalapeno and fry till tender.
Add the green onion and fry again for 2-3 minutes.
Add noodles and chicken/beef/shrimp and salt and mix well.
What i did with the chicken, since i was also making butter hcicken, which calls for boneless chicken to be marinated with lemon juice and shan masala..i used some of that chicken and cooked itseparately..
Re: Recipes from Aaj Kiya Pakaya/Khaya
Chicken with bechamel sauce by Lusi
Chicken Breast: Take the chicken breast piece, cut it in half vertically from the middle (chicken breast is like a heart shape, so when you cut vertically from the middle it will be like a half heart). Then from the thicker side of the piece (which will probably the inner side, which will be straight), slice them from middle horizontally, so you will have 2 sort of thin slices. Then pound the chicken with a pounder (if you don’t have a pounder, you can use a heavy frying) .
Now cut those pounded pieces horizontally into two equal pieces.
Oh and make sure when you start working with the breast, it is dry not wet. Use paper towel to dry as needed.
Stuffing: my sister was making aloo samosas so we used some of that mixture with mozzarella cheese. (the mixture had mash potatoes, salt, blk pepper, cilantro, and finely chopped onions)
Take some butter in a bowl, make sure it has been softened in room temperature.
Now take the pounded breast strips. spread little butter, then leaving little edge add little of the potato mixture and sprinkle some cheese on it, then roll it. If you want you can pin up the edges with a toothpick. Stuff all the pieces.
Now in one plate take some bread crumb (i used italitain bread crumb as they are seasoned) and in another one beat few eggs (2-3)
Roll the chicken in bread crumb, egg, and bread crumb. In a skillet add some oil, let it get warm then add your chicken pieces and let them cook on medium low heat under cover. After few mins change sides. Take them out when golden brown from all sides.
Sauce:
I had skim milk at home and it was qiute a job to get the taste so I would suggest either use whole milk or better use some cream like half n half.
In a pot add little oil and butter, little garlic powder (if you use garlic paste then saute it for couple mins) then add flour to the oil butter, and bhonafy it for few mins ( i would say if you are using 1 cup of milk/cream then use like 1 tbsp of flour) after few mins add the milk, salt, blk pepper, and nut meg if you have. Also don’t add all the milk at once. Add it in smaller quantity and use a whisk so you can make a smooth sauce. Once you have added all the milk, let it come to a boil (but keep stirring with the whisk) then add parmesan cheese ( i added mozzarella cheese too). Mix it and let it cook for another couple mins or so.
In a serving plate layer your chicken, pour the sauce over (make sure you don’t pour too much sauce over) If you think you have extra then take it out in a separate bowl.
Enjoy it with rice, pasta, or veggies.
Re: Recipes from Aaj Kiya Pakaya/Khaya
Golden Chicken by Mano04
Marinate chicken with yogurt, ginger garlic paste, coriander powder, roughly crushed red pepper, garam masala powder.
Fry onions n take them out when they are golden.
Then fry cumin seeds, black seeds, fresh or dried curry leaves in oil; you can then take them out if you don’t like them.
Then add chicken n fry it till brown or little cooked, add little more yogurt so it won’t get dry. Then cook it covered till its cooked from inside.
In the end add brown onions and fresh coriander n mix a little, it will turn golden. Garnish with crushed almonds.
I can’t tell you accurate amounts of all ingredients as I just add the ingredients by my own idea.
Re: Recipes from Aaj Kiya Pakaya/Khaya
cholay ka pulao/chawal by Plusha
fry 2 sliced onions in lil bit of oil + zeera + sabut garam masala lyk kali mirch,peppercorns,elaichi,bari elaichi,tez patta etc...i add them in lil quantity...den add in 2-3 green chillies, salt, and yoghurt...bhoonify a bit n den add in boiled cholay and soaked rice....if uve boiled the cholay at home den add the cholay water which iz left after boiling and if ur using canned cholay then add in the normal water...let it simmer and den dum the rice the usual way...i even like adding 2 small tomatoes with the yoghurt u kno the punjabi way...its upto u!
Re: Recipes from Aaj Kiya Pakaya/Khaya
Achari Chicken by Shinoo
I tried this recipe today, first time. Before I used to make achaari gosht/chicken with a masala pack (laziza). It turned out realllllyyy yummy!
I used boneless chicken and also added more yoghurt than the recipe says. Before adding the yoghurt I also added 2 fresh tomatoes and bhoonafied it. I didn’t use 6 chilli’s btw, I used 2 big ones.
Here the recipe:
Preparation:
source: http://indianfood.about.com/od/chick...chaarimurg.htm