| DEVILLED CHICKEN |
Cooking
and preparation Instructions
 |
| 1. |
Clean and disjoint the chicken. Sprinkle salt over the same and set aside. |
| 2. |
Grind the following together to make a fine paste – Red chillies, peppercorns, cloves, turmeric powder, cumin, cinnamon and cardamom. |
| 3. |
Heat butter/ghee and add chopped onions and green chillies.
Fry until onions turn golden brown. |
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Ingredients
| • |
Young tender chicken |
- 1 kg |
| • |
Red chillies |
- 10 pc |
| • |
Green chillies
(De-seeded) |
- 6 pc |
| • |
Peppercorns |
- 5 corns |
| • |
Cloves |
- 5 cloves |
| • |
Turmeric powder |
- ½ tsp |
| • |
Cumin seed powder |
- 1 tbsp |
| • |
Cinnamon (2 inch sticks) |
- 2 pc |
|
| • |
Green cardamom |
- 3 pc |
| • |
Garlic (Sliced) |
- 2 cloves |
| • |
Ginger (Sliced) |
- 1½ inch finger |
| • |
Red dry onion (Chopped) |
- 1 pc (large) |
| • |
Vinegar |
- 1 tbsp |
| • |
Tamarind juice |
- 2½ tbsp |
| • |
Coconut milk |
- 1 cup |
| • |
Butter or Ghee |
- 30 g |
| • |
Salt |
- To taste |
| • |
Coriander leaves |
- For garnish |
|
|
| 4. |
Add sliced ginger and garlic. Fry for another 5 minutes. |
8. |
Add tamarind juice and cook until chicken is tender. |
| 5. |
Add ground ingredients and fry for a further 2 to 3 minutes. |
9. |
Add vinegar and let it simmer for 5 minutes. |
| 6. |
Add the chicken and stir well; cover the vessel and let it cook for
about 15 to 20 minutes on low heat. |
10. |
Garnish with coriander leaves and serve hot. |
| 7. |
Add coconut milk and cook covered for a further 15 minutes. |
|
(This Recipe
Serves 6-8 persons)
Recipe by: CCK, Mr. Naushad Alam (MYA) |
|
| BUTTON MUSHROOM DRY PEPPER |
Cooking
and preparation Instructions
 |
| 1. |
Roll the mushrooms in the corn flour, salt and pepper mixture and deep fry. Drain and set aside. |
| 2. |
Heat oil and toss the dry red chillies. Add the chopped ginger and garlic and stir-fry for 2 minutes. |
| 3. |
Add cubes of onion, capsicum and leek and continue stir-frying. |
| 4. |
Add the dark and light soy sauces, red chilli paste, vinegar, sugar, salt, pepper and chilli oil. Stir-fry for another minute or so. |
|
|
Ingredients
| • |
Button Mushrooms, halved |
-
450 g |
| • |
Corn flour |
- 2 tbsp |
| • |
Salt & Pepper |
- To taste |
| • |
Cooking oil |
- 50 ml |
| • |
Dry red chillies, chopped |
- 3 pc |
| • |
Ginger, chopped finely |
- 1 pc (small) |
| • |
Garlic, chopped finely |
- 3 - 4 flakes |
| • |
Onion, cubed |
- 1 pc |
|
| • |
Green capsicum, de-seeded & cubed |
- 1 pc |
| • |
Leek, chopped diagonally |
- 1 stem |
| • |
Light soy sauce |
- 1 tsp |
| • |
Dark soy sauce |
- 1 tsp |
| • |
Red chilli paste |
- 1 tsp |
| • |
White vinegar |
- 1 tsp |
| • |
Sugar |
- 1 tsp |
| • |
Chilli oil |
- 1 tsp |
| • |
Vegetable stock |
- 3 tbsp |
| • |
Sesame oil |
- 5 ml |
|
|
| 5. |
Add vegetable stock to moisten the sauce and thicken it with a bit
of corn flour. |
|
* Chilli Oil
To make chilli oil, heat oil, remove from heat and add chilli powder. Let same mature for a day and then use it sparingly in all Szechwan dishes. |
| 6. |
Add the fried mushrooms and toss until all coated with the sauce. |
|
| 7. |
Finally, pour the sesame oil over the dish and serve hot. |
|
(This Recipe
Serves 4 persons)
Recipe by: CCK, Mr. Ramdoss Mohan Babu (SEN) |
|
| MUTTON ROGAN GOSH |
Cooking
and preparation Instructions
 |
| 1. |
Clean and cut mutton into medium sized pieces. Marinade it with salt and turmeric powder in curd and keep aside for some time. |
| 2. |
Grind all ingredients for ‘Masala’ to a paste. |
| 3. |
Heat ghee and add green cardamom, shah zeera, bay leaves and sliced onions. Fry until light brown and crisp. |
| 4. |
Add masala paste and fry it nicely, adding water when required. |
|
| 5. |
Add blanced and chopped tomatoes. Cook until the masala paste is ready. |
|
|
Ingredients
| • |
Mutton |
-
500 g |
| • |
Onions, sliced |
- 150 g |
| • |
Tomatoes, blanched & chopped |
- 100 g |
| • |
Curd |
- ½ cup |
| • |
Bay leaves |
- 2 pc |
| • |
Turmeric powder |
- ½ tbsp |
| • |
Salt |
- To taste |
| • |
Green cardamom |
- 2 pc |
| • |
Shah zeera |
- ¼ tsp |
| • |
Cashew nuts |
- 8 pc |
| • |
Ghee |
- 100 g |
| • |
Coriander leaves |
- For garnish |
|
| • |
‘MASALA’ |
|
| • |
Garlic |
- 10 flakes |
| • |
Red chillies |
- 6 pc |
| • |
Cinnamon |
- 2 pc |
| • |
Black cardamom |
- 2 pc |
| • |
Pepper corns |
- 4 pc |
| • |
Coriander seeds |
- 1 tsp |
| • |
Ginger |
- 1 pc |
| • |
Cumin seeds |
- 1 tsp |
|
| 6. |
Add the mutton pieces and let it cook in the masala until it is nicely brown and ghee floats on the surface. |
| 7. |
Add a little water and let the mutton cook till tender. |
| 8. |
When gravy thickens, remove it from the fire. Serve the dish
garnished with chopped coriander leaves, cashew nuts and a little
foil paper. |
(This Recipe
Serves 4 persons)
Recipe by: CCK, Mr. Bashir Ahmed Siddiq (JOL) |
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