Saturday, October 27, 2012

Chicken kebab - Murg Tikka




Chicken kebabs - All juicy and healthy and so easy to prepare. 

Ingredients: 

1. Chicken breast  - 1 lb cut into cubes
2. Onion - 1 big cut into 1 inch square or triangle shapes
3. Green bell peppers - 1 big cut into 1 inch square or triangle shapes
4. Red bell peppers - 1 big cut into 1 inch square or triangle shapes
5. Skewers - 10-12

For the marinade: 

1. Ground red chilli - 1 tsp
2. Turmeric - 1/2 tsp
3. Garam masala - 1/2 tsp
4. Cumin powder - 1/4 tsp
5. Ground black pepper - 1/2 tsp
6. Non fat yogurt - 1/2 cup
7. Lemon juice - 1tsp
8. Salt - To taste

For the finishing glaze: 

1. Unsalted butter - 1 tbsp
2. Sesame oil - 1 tsp
3. Lemon juice - 1 tsp
4. Methi (Fenugreek leaves) - 1/2 tsp
5. Ground black pepper - 1/4 tsp



Preparation: 

1. Marinate the chicken with all the ingredients and refrigerate for 5-6 hrs.  
2. Soak the skewers(if using wooden skewers) in water for a minimum of 30 mins. 
3. Once ready to grill, arrange the chicken cubes, onion, peppers on the skewers. 
4. Grill on 350 F for about 20 minutes or until the chicken is cooked. 
5. Finally, glaze the kebabs with the finishing glaze and takeout from the grill after 30-40 seconds.

Tips: Remove the kebabs from the skewers, place them on a pita bread, top it up with a little mayo to make tasty kebab wraps. 

Enjoy! :)




Friday, October 26, 2012

Homemade Buttermilk Pancakes



This buttermilk pancake recipe is so simple and yummy that you would never want to go for a pancake mix/frozen pancakes again. Add blueberries, bananas, strawberries or anything you would like to add more flavor. This recipe makes about 4 servings. 

Ingredients: 

1.  Unbleached, unbromated all purpose flour - 1.5 cups
2. Baking powder - 1 tsp
3. Brown sugar - 2 tbsp or as desired
4. Buttermilk - 1.5 cups
5. Eggs - 2
6. Butter - 2 tbsp for the batter and 1 tsp for seasoning
7. Maple syrup or Honey - As desired 

Preparation: 

1. Sift the flour and baking powder into a mixing bowl. Add sugar. 
2. Combine buttermilk, eggs and melted butter in another bowl. 
3. Add the wet ingredients (2) to the dry ingredients (1). 
4. Whisk well to form a smooth batter. 
5. Season the griddle with butter on a low - medium flame. Make sure that the butter does not get burnt. Or you could always use cooking spray. 
6. Pour 1/4 cup or a ladle full of batter onto the pan. Cook for about a minute or until small bubbles form on the top. 
7. Turn the pancake and cook for another 1 min until golden and cooked through. 
8. Remove from the pan and keep warm. Repeat with the remaining batter. 
9. Place the pancakes on the serving dish, layer them with sliced bananas or any fruit of your liking, drizzle a little lemon or honey or maple syrup - all left to your taste!

Enjoy! :)

Chicken Curry



This simple and absolutely tasty chicken curry is from one of my favorite cookbooks. 1000 Indian Recipes by Neelam Batra. You can purchase this book here 1000 Indian Recipes by Neelam Batra

Ingredients: 

1. Chicken - 2 lbs - skinned and chopped to medium sized pieces
2. Garlic - 3-4 cloves peeled
3. Ginger - 2 inch pieces peeled
4. Onion - 1 large onion chopped
5. Tomatoes - 2 chopped
6. Cilantro - Half cup chopped
7. Green chilli peppers - 3-4 chopped
8. Bay leaves - 2
9. Green cardamom - 5 slightly crushed
10. Cinnamon - 2 inch sticks
11. Ground coriander- 1.5 tbsp
12. Ground cumin - 1 tsp
13. Garam masala - 1 tsp + 1/4 tsp for garnishing
13. Turmeric - 1/2 tsp
14. Salt - To taste
15. Black pepper - 1/4 tsp freshly ground 
16. Vegetable Oil - 3-4 tbsp
17. Water - 1 cup or as required
18. Yogurt - 1/2 cup non fat plain yogurt
19. Cilantro springs - for garnishing

Preparation: 

1. Mince garlic, ginger and onion together in a food processor and transfer to a bowl. 
2. Mince tomatoes, cilantro and green chilli peppers and transfer to a bowl. 
3. Heat oil in a pan over medium high heat. Add the bay leaves, cardamom pods and cinnamon sticks and saute for about 3o seconds. Then add the onion-garlic mixture and cook until browned. This would take about 7 mins. 
4. Add the tomato-cilantro mix, keep on stirring and cook for another 7 mins. 
5. Add coriander, cumin, 1 tsp garam masala, turmeric  salt and black pepper. Mix in the yogurt stirring slowly and continuously to prevent it from curdling. Let it cook until it is incorporated into the sauce. 
6. Add the chicken pieces and stir for about 5 mins until they are slightly browned. Then add the 1 cup water, cover and cook for about 5 mins on high heat. Reduce the heat, cover and cook for about 30 mins until the chicken is tender and sauce is thick. Turn the pieces a few times in between. 
7. Transfer to a serving dish, garnish with cilantro and garam masala. 
8. Serve with steamed basmati rice or hot rotis.

Enjoy! :)


 
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