Warning: Cannot modify header information - headers already sent by (output started at /home1/inoxh/public_html/indianfooddishes.com/wp-load.php:1) in /home1/inoxh/public_html/indianfooddishes.com/wp-content/plugins/wp-super-cache/wp-cache-phase2.php on line 62
iFood Chef http://ifoodchef.com Sun, 17 Aug 2014 13:39:47 +0000 en-US hourly 1 https://wordpress.org/?v=4.6.10 Chapli kebab http://ifoodchef.com/chapli-kebab/ Sun, 17 Aug 2014 13:39:47 +0000 http://ifoodchef.com/?p=180 Ingridients-

mutton mince.          -1/2 kg

raw papaya paste.       -1tea sp

crushed roasted coriender seed.      -1 tea sp

crushed roasted fennel seed.             -1 tea sp

roasted chilli flacks.                             -1 tea sp

garam masala.                                       -1 tea sp

chopped green coriender.                  -1 cup

chopped onion.                                    -2

chopped green chilli.                         -4-5

ginger paste.                                        -1 tea sp

garlic paste.                                          -1 tea sp

Eggs.                                                      -2

salt.                                                        – according to taste

oil.                                                         – shallow fry

 

 

Method-

first, mix the raw papaya paste and ginger – garlic paste in mutton mince by your hands very well.keep this mixture just for 10 -15 mints.

after that- mix in this other ingrideints , garam masala,crushed coriender seed,fennel seed,chilli flacks,chopped coriender,chopped onion,chopped green chilli,and salt.

make sure that all the ingrideints could mix up in mutton mince  completely, so that, mutton mince could take all the flavours in itself.

at last – crack the eggs and whisk them in a bowl.when it whisked properly , mix this too in the mince mixture.

heat 2 table sp oil in a pan, make patty of the mixture,and fry it on low flame.when it became , little brown on one side, turn it ,

and press it with your spatula,so that the oil reach all over the patty and  kebab could cook completely.

Garnish it with lemon slice,and serve it hot with nan .

]]>
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.

]]>
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.

 

]]>
Cheesey chicken cutlet http://ifoodchef.com/cheesey-chicken-cutlet/ Tue, 12 Aug 2014 09:13:00 +0000 http://ifoodchef.com/?p=164 Ingredients –

Chicken mince.      – 1/2 kg

slice bread.             -3

boiled potato.       – 2

egg.                        -2

shredded  cheese.    -1 table sp

milk.                        -2 tea sp

green coriender.    -1 cup

green chilli.             -4 to 5

mint leaves.            -7 to -8

chilli flacks.           -1 tea sp

black paper.          -1 tea sp

roasted cumin powder.  -1 te sp

roasted crushed fennel seed.  -1 tea sp

roasted crushed  coriender seed.  -1 tea sp

garam masala.         -1/2 tea sp

garlic paste.              -1 tea sp

salt.                           -according to taste

oil for frying

 

method-

take a larg bowl and mix the chicken  mince and boiled potato properly with your hands

then soak the slice breads for a while, till it became more soft, squeeze it and mix it also in the chicken mixture.

now a add the herbs and spices,coriender , mint leaves, black paper,chilli flacks,fennel seed,coreiender seed, cumin powder, salt, shredded cheese,two tea spoon milk, garlic paste,garam masala.

chop the green chilli and add them too.

mix all the ingredients with chicken very well, so that all things tastes could mix with each other properly.

Now take a other bowl, break the eggs in this and sepreat the egg yokes from egg white.

whisk it with a whisker properly.

heat the pan ( kadhai ) on high flame,pour into the oil for deep frying.

make the cutlets of  batter, in shape which you want, – oval,round, long or patty.

dip them in egg white and fry in the oil.

 

ophtion –

You can use, all purpose flore ( maida ), bread crumbs, or rice floure  also, instead of egg.

serve hot with pudina ki chatni, or tomato suoce.

]]>
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.

]]>
Sheer khurma http://ifoodchef.com/sheer-khurma/ Sat, 09 Aug 2014 15:23:31 +0000 http://ifoodchef.com/?p=156 Ingredients-

milk.   – 2 ltr

milk powder.  – 3 table sp

sugar.             – 2 bowl ( 8 table sp )

sewaiin ( vermicelli )   -250 gm

green cardamom.      –  3

almonds.         – 8 -10

cashew nuts.   – 8-10

coconut ( shredded). – 1 cup

raises.              -10 -15

desi ghee.        – 2table sp

cloves.             – 2

 

 

Method –

Slice all the dry fruits accept raises, heat a pan ( kadhai)  pour into 2 table sp desi ghee, and  put into  cloves ans cardamom , then add. Sewai. ( vermicelli ) stir it very gently till gets lovely brownish hue. Carefull for not to. Break too much.

 

Once  this is done,  add the milk and stir it very gently and slowly, once the milk comes to a boil, add the sugar and milk powder and keep stirring slowly slowly.

now add all the dry fruits and shredded coconut.all dry fruitless will be more delicious if, all fried in 1 table spoon desi ghee.

 

cover the lid of the pan ( kadhai ) and leave for 4 to 5 mins.

 

serve it in a sweet dish bowl and  garnish it with some more sliced dry fruites , spread on the top.

]]>
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.

]]>
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.

]]>
Kalay Chanay (Black Chickpeas) Chaat http://ifoodchef.com/kalay-chanay-black-chickpeas-chaat/ Wed, 12 Sep 2012 02:55:30 +0000 http://ifoodchef.com/?p=118 chana masala spicy chickpeas chaatKalay Chana Chaat is one of the favorite snack for everyone, easy to cook and easy to take out on picnics and tours. As it last long without getting sour.

2 cups kalay channay (black chickpeas)
2 teaspoons chat masala
1 teaspoon khatai powder
1 teaspoon chili powder
1 teaspoon salt to find more about salt
3 tablespoons lemon juice

Soak the chick peas in warm water for several hours or overnight.

Then wash and boil the chickpeas in plenty of salty water until tender but still retain their shape. Discard the water.

Combine all the ingredients and chickpeas in a large bowl and mix well with hands or with a wooden spoon.

Transfer to serving dish.

Sprinkle more spices or lemon juice, if desire.

Variations:
Sliced green chilies, diced the onions and tomatoes can be added to the chickpeas.

]]>
Dum ka Keema (Minced Beef) http://ifoodchef.com/dum-ka-keema-minced-beef/ Wed, 12 Sep 2012 02:41:18 +0000 http://ifoodchef.com/?p=113 The Nizam’s special and spiced up culinary traditions are popular with many and till this day every foodie who visits Hyderabad for a proper full-fledged Hyderabadi breakfast. Dum ka keema with parathay is always on demand for its simplicity and scrumptious appearance and taste. It would make a great meal for breakfast. You can also make keema kachori with leftovers for lunch/dinner if you feel like. Grind all the whole spices finely Add these to the minced meat along with onion, papaya and lemon Marinate for 2 hours. Heat oil, add mince and cook on low heat. Sauté till brown and dry.

Dum Ka Qeema

1 kg lean Mince (beef or lamb)
3 medium onionClick to find more about onion skinned & thinly sliced
1 cup oil
1 tablespoon gingerClick to find more about ginger paste
2 tablespoon unripe green papaya (ground)
1 teaspoon garam masala
1.5 teaspoon saltClick to find more about salt
7-8 whole red chiliClick to find more about whole red chili
2 tablespoon yogurt
1 piece coal
2 tablespoon freshly chopped green coriander
1 teaspoon green chilies fine chopped
1 tablespoon roasted chick peaClick to find more about chick pea flour

1. Heat oil in a heavy based sauce pan. Add onions and stirring frequently, fry for 8-10 minutes to a light golden color. Remove onions from oil and fry the whole chillies just for a moment, otherwise they will burn. Reserve the oil and put the onions and whole chillies in a chopper or food processor and blend to a smooth paste without using water.

2. Thoroughly wash the mince and squeeze out any water.

3. Put the mince in a bowl. Add onionClick to find more about onion paste, gingerClick to find more about ginger paste, saltClick to find more about salt, garam masala and yogurt. Knead the mixture really well for a few minutes with your hands until it is smooth.

4. Cover and leave to marinate at room temperature for about 3-4 hours or overnight in the refrigerator. One hour before cooking mix in the ground papaya.

5. Put the charcoal over medium flame, wait until the coal is fully red and is covered by white ash.

6. Meanwhile place the mince in a metal pan. Make a well in the center. Put a small piece of aluminum foil in it. Place the burned coal over it and put 2-3 drops of oil on it. Cover it at once with a tight fitting lid and put aside for 20-25 minutes.

7. Take out 12 cup of oil from the reserved oil. Reheat the oil in a heavy based pan. Discard the charcoal and fry the mince over low heat for 45 minutes. Cover with a tight fitting lid and cook for 15-20 minutes or until all excess moisture has absorbed.

8.Transfer to a serving dish and decorate with onionClick to find more about onion ring, green chilliClick to find more about green chilli and coriander leavesClick to find more about coriander leaves.

]]>