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Special – iFood Chef http://ifoodchef.com Sun, 17 Aug 2014 13:39:47 +0000 en-US hourly 1 https://wordpress.org/?v=4.6.10 Chicken tikka tandoori http://ifoodchef.com/chicken-tikka-tandoori/ Sat, 16 Aug 2014 08:21:25 +0000 http://ifoodchef.com/?p=176 Ingrideints –

chicken breast cubes.     -1/2 kg

ginger paste.                     -1 tea sp

garlic paste.                       -1 tea sp

chilli powder.                     -1/2 tea sp

chilli flacks.                         -1/2 tea sp

tumeric powder.                 -1/2 tea sp

red food colouring.            -1/4. Tea sp

garam masala.                    -1 tea sp

black paper.                        -1/2 teas sp

fresh yogurt.                       -1 cup

fresh cream.                        -1/2 cup

roasted. Cumin powder.    -1 tea sp

Roasted. Besan ( Chana powder )   -1 table sp

lemon.  Juice.                  -2 table sp

Butter.                              -1 cup

dessi ghee.                       -1 tea sp

small piece of charcoal.( Koyla ). -1

salt.                               -according to taste

 

 

method –

take a large bowl,and pour yogurt and cream in this mix both very well.then add the other ingrideints in it, garam masala,tumeric powder,chilli powder,chilli flacks, black paper,ginger – garlic paste,red food colouring,roasted cumin powder,lemon juice and at last roasted besan.

make a smooth marination for chicken.now marinade the chicken cubes all  in this properly.

and keep aside for at least 2-3 hours.

beforeu going to cook the chicken tikka, pre- heat the oven for at least 15-20 mints  before at  maximum  temperature.

now,set the chicken cubes on the skewers , and put it on the wires of your oven for 20-25 mints.after 10 mints, when the chicken started cooking, set your oven temperature on 180 degree Celsius.

meanwhile keep brushing of butter on it.so that it would be soft,tender and juicy.

When it will done, take off all the chicken  from skewers in a pan.heat a piece of charcoal on other flame.put a aluminium foil piece or a small bowl over the reddy chicken,put the burning charcoal on this and drop few drops of dessi ghee, and cover the lid properly so that, the smoke will loack inside, and chicken could get smoky tandoori flavor.

garnish it with thin ginger slice,onion rings and lemon slice.

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Khmeeri parathe http://ifoodchef.com/khmeeri-parathe/ Fri, 15 Aug 2014 19:13:30 +0000 http://ifoodchef.com/?p=169 Ingrideients-

maida (all purpose flour)   -2 cup

yeast.                   -1 table sp

sugar.                  -3 tea sp

salt.                     -1/2 tea sp

milk.                 -2 table sp

warm water.    According to need

 

option-

if yeast. Is not available, you can use  yogurt as same as yeast

 

 

method-

 

take a bowl for kneading the dough , mix the ingrideints one by one in the maida.

knead it by your hand and make a soft dough,then cover it with a  soft cotton ( malmal) hanky or any small piece of  cloth completely  for at least 1-2 hours.

now,after that , make a chapati, it should not be very thin nor very thic.spread out dessi ghee all over it and roll it slowly,slowly.

cut this roll in between and again make a chapati of the cutted rolles.

heat the tawa and cook it  by spread out dessi ghee of both sides.

serve it with seekh kebab or chicken tikka.

 

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Dum ka keema http://ifoodchef.com/dum-ka-keema/ Sun, 10 Aug 2014 11:41:19 +0000 http://ifoodchef.com/?p=160 Ingredients –

mutton mince ( keema )       -1/2 kg

chopped onion         -2 medium size

chopped tomato.    – 2 medium size

green chilli.            – 3

ginger paste.         -1 tea sp

garlic paste.          -1 tea sp

garam masala powder.  -1 tea sp

chilli flacks.            -1 tea sp

crushed fennel seed.  1 tea sp

cushed whole coriender.  -1 tea sp

coriender powder.       -1 tea sp

turmeric powder.        -1/2 tea sp

oil.                              – 2 table sp

charcoal.          -1 small piece

salt.                   – according to taste

desi ghee.        – 1 tea sp

 

 

method.-

heat a pan ( kadhai ) , pour 2 table sp oil into this. First add chopped onion,stir it with a spatula till it gets a pinkish colour, after that add chopped tomato and ginger, garlic paste.

make a cut in chillies and  add them too.

Now add the spices, coriender powder,turmeric powder,garam masala and salt.mix all  very well and cover the lid, so that all the ingredients cook in the water of  mince ( keema) for 10 – 15 mints.keep checking meanwhile .

 

now when the mince ( keema ) became tender and soft, finely add crushed coriender,crushed fennel seed and chilli flacks,fry all the spices with keema all together , and cover the lid for 5 mints more.

 

at last, take a bowl or aluminium foil,put it on  the keema, on the other hand keep the piece of charcoal on the flame and let it be burned. After that put it on the foil or in the bowl and drope the desi ghee  over it and cover the lid properly, so that all the smoke could lock inside.

open it when you going to serve.

Garnish it with chopped green coriender and  very thin sliced ginger.

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Bhopali achari gosht http://ifoodchef.com/bhopali-achari-gosht/ Fri, 08 Aug 2014 11:57:16 +0000 http://ifoodchef.com/?p=151 Ingredients –

– mutton  – 1 kg

– onion paste – 1 cup

– tomato paste – 1 cup

– green chilli  – 6-7

– ginger paste – 1 tea sp

– garlic Paste – 1 tea sp

– nigella seed  – 1 tea sp

– cumin seed  –  1 tea sp

– mustard seed  – 1 tea sp

– fennel seed   – 1 tea sp

– dry methi leaves – 1 table sp

– coriander powder – 2 tea sp

– turmeric powder – 1 tea sp

– yogurt – 1 cup

– oil    – 2 table sp

– salt   – according to taste

– lemon juice      -1 table sp

– green coriender   -1 cup

 

Method –

First mix ginger – garlic paste and salt in mutton and  boil in two glass of water, till it became tender.

heat other pan for gravy. Pour two table spoon oil in that,  add onion paste and fry it,till it’s colour changed into light brown, then add tomato paste in that and fry it for 5 mints.after that add all the spices, fennel seed,cumin seed, mustard seed, nigella seed, coriander powder,turmeric powder,dry methi leaves and a pinch of salt. Make cuts in green chilli and add them also.fry the gravy  till all the spices  cooked,at last,  add the boiled mutton, and  1 cup yogurt,  mix it all slowly with a spatula, and cover the lid  for  6 to 7 mints.

before serve add the lemon juice and garnish with green coriander.

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Stuffed karele ( bitter gourd ) http://ifoodchef.com/stuffed-karele-bitter-gourd/ Thu, 07 Aug 2014 15:48:07 +0000 http://ifoodchef.com/?p=145 Ingredients

– karele ( bitter gourd)

green coriender – 2 cup

green chilli.         – 3 ( finnely chopped )

onion.                   – 2 big size

tomato.                 – 3  medium size

Red chilli powder. – 1 tea sp

turmeric powder   – 1/2 tea garam masala.       –  1 tea sp

roasted fennel seed  – 1 tea sp

roasted  fenugreek seed.  – 1/2 tea sp

roasted onion seed ( kalougi ). –  1/2 tea sp

musterd oil.               – 2 table sp

– ginger paste – 1 tea spoon

– garlic paste – 1 tea spoon

– lemon juice – 1 table spoon

salt              – according to taste

method-

first peel off the karela ( bitter gourd ) and take off all the seeds from inside.take a bowl and mix chopped onion,chopped tomato,chopped green coriender,green chilli , and add all the spices -red chilli powder,turmeric powder,garam masala,salt. Make a powder of all three spices – roasted fennel seed, fenugreek,and onion seed (kalougi ) and mix it with the spices,add two table sp mustard oil,mix it well.

Cut the karelas ( bitter gourd ) in between and make pockets of them. Fill the karelas ( bitter gourd) with the filling.take a pan and spread the  extra filling  in that then, put the karelas over it.cook it on a very low flame, for about 45 mints.

Garnish it with chopped green coriender and lemon slices.

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