Apr 2008 | Page - 7
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CHICKEN AFGHANI
  Ingredients              
• Chicken 3 kg • Bengal gram flour 50g

•

 Cardamom 5g
• Ginger 20g • Cumin powder 5g • Cloves 5g
•  Garlic 30g • Salt To taste • Bay leaves 10pcs
•  Yellow chilli powder 10g •  For Gravy • Green Coriander 1bunch
• Turmeric 4g •  Tomatoes 400g. • Cashew nut paste 150g
•  Curd 250g •  Onions  400g • Cream 100g
• Garam masala 5g • Cinnamon 5g • Fat 100g
  Cooking and Preparation Instructions
1.
Clean, skin and de-bone chicken and cut into smaller pieces.
2.
Grind ginger and garlic. Beat curd and mix it with the ginger-garlic paste, yellow chilli powder, turmeric, cumin powder, garam masala and Bengal gram flour. Mix well and add salt.
3.
Add chicken to curd mixture and set aside for bout half an hour.
4.
Put pieces of chicken on a skewer and grill over hot charcoal till chicken is half done then remove.
5.
To prepare gravy, chop tomatoes and onions.
6.
Heat fat in a pan, add spices (Cloves, Cinnamon, Cardamom, Bay leaves) and chopped onions. Sauté without discolouring.
7.
Add tomatoes and sufficient water to form thick gravy. Cook for about 10 minutes. Add cashew nut paste and chicken pieces. Cook till chick is tender.
8.
Add cream last and serve garnished with chopped coriander leaves.
(This Recipe Serves 20 persons)
 

Recipe by: CCK, Mr. Ashok Kumar Gokal Solanki (PMC)
SPICY & CRISPY SALMON BURGER
  Ingredients        
• Atlantic Salmon 1 Fish • Green chilli

10 nos.

•  Tomato paste 2 tsp
• Chopped onion 2 kg • Vinegar

2 tsp

 •  Bread crumbs 300g
•  Chopped garlic   200g • Turmeric powder

1 tsp

 •  Salt To taste
•  Chopped ginger 50g •  Soya sauce 2 tsp •  Burger buns 2-4 nos.
• Chopped coriander 50g •  Ajinomoto 1 tsp •  Thousand Island dressing To taste
•  Chopped curry leaves 50g •  Eggs (beaten) 5 nos. •  Cooking oil  
  Cooking and Preparation Instructions
1.
Wash the salmon with turmeric powder and salt. After washing, boil the fish in low heat for 20 minutes
2.
Remove fish and cool, remove skin and bones. Mash it well. Mix all the ingredients well, stir it for 5 minutes.
3.
Fry the mixture in a frying pan at low to medium heat
4.
Add this mixture to the mashed fish and mix well. Shape the mixture into round meat patties
5.
Dip the fish patties into the beaten eggs and bread crumbs. Heat oil in a frying pan and fry the bread crumb coated patties to cook for 15 minutes.
6.
Remove from frying pan when the patties turn a light to golden brown colour.
7.
Prepare the burger buns with lettuce, onions, tomato slices, cucumbers and Thousand Island dressing.
(This Recipe Serves 2 - 4 persons)
8
Serve hot with salad dressing and tomato ketchup
Recipe by: CCK, Mr. Thangavelu Muthukrishnan (MAA)
CHICKEN NAWABI
  Ingredients              
•

Chicken

 1 kg • Cumin Seed 5g • Fat / Oil            100g
• Onion 350g • Cloves, Cinnamon, Cardamom

3g

 • Ghee 20g
•  Tomatoes 350g • Curd

150ml

 • Kasoori Methi 1 large pich
•  Cashew nuts 75g •  Red Chilli powder 20g • Salt To taste
• Ginger

40g

 •  Coriander powder 20g • Curry leaves 3 springs
•  Green Chilli

30g

 • Coconut milk 300ml • Coriander leaves Few springs
• Garlic

25g

 •  Fennel 

5g

 • Gar Masala powder 1/2 tsp (optional)
  Cooking and Preparation Instructions
1.
Clean and de-joint chicken. Wash and drain.Grind together half of red chilli powder, coriander powder and ginger along with fennel, cumin and garlic. Mix with curd and salt to prepare marinade.
2.
Soak chicken pieces in the marinade and keep for half an hour. Soak crushed cashew nuts in hot water and grind into a fine paste
3.
Drain chicken pieces and grill by applying oil for 15 – 20 minutes. Finely chop onion and tomatoes. Slice remaining ginger into thin strips. Slit green chilli.Add the marinated meat, tomato puree and ginger paste.
4.
Heat fat / oil, add cardamom, cinnamon, cloves and add onion when the spices are heated. Sauté till pale brown.
5
Add tomatoes, ginger, green chilli and fry for 2 minutes, then add cashewnut paste and the mixture in which the chicken was marinated plus remaining coriander powder and red chilli powder. Fry well.
6 Add chicken and continue frying till the masala is cooked.Add the coconut milk and garam masala powder. Check for seasoning and cook till the chicken is tender. Remove from fire.
7 Heat ghee in a separate pan and add mustard seeds. When mustard seeds start to pop, add kasoori methi and curry leaves. Add this to the chicken and mix well.Serve hot garnished with chopped coriander leaves
 
(This Recipe Serves 4 - 8 persons)
Recipe by: CCK, Mr. Morris Robert Diniz (LEX)
 
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