By yash, on February 9th, 2007%
- chicken pieces- 500 gms
- cream cheese-50 gms
- yoghurt-50 gms
- garam masala -yeah the same one in the other recipe-pinch
- ginger-10 gms
- green chillies-2 nos finely chopped
- saffron- few strands
- coriander-few sprigs finely chopped w/ stems and all
- salt- 5gms
- white pepper powder- 3gms
- javitri elaichi powder-2gms
- fresh cream- 30 ml
mix all …keep for 6- 8 hrs..
bbq /tandoor/oven cook..
whatever. baste w/ a little butter.
. . . → Read More: murgh malai kabab w/ a twist
By yash, on February 8th, 2007% here is my recipe for dosa batter after years of extensive experiments on the streets of hyderabad,chennai,pune ,bombay,and fancy restaurants in london,and most of all the maestros in saravana bhavan/dasa dosa, and kamats on lamington road.
- rice-1kgs
- white urad dal-250 gms
- chana dal-10 gms
- methi seeds -2 gms
- salt- to taste
- sugar- a little bittle if the batter gets to sour, or isnt colouring enough
soak all together, for abt an hr.then grind with minimal water till a fine batter is obtained.keep in a covered container for atleast12 hrs.tropical climates lesser.cold places keep near the radiator/or in an heated oven- set it at 100F, and keep door ajar.
next day tra la la la.
now all u need is a seasoned tawa/flat grill/whatever.and for for further instructions,pls make a payment of $ 34.99 at the site
www.freeos.com
baki enjoyed best with thengai thovial,kotthumaali chhamanthi, or takkali thoviyal(for all the north indians this is simbly coconut,coriander or tomato chutneys).since i dont like masala dosai, i will resist giving recipe for potato bhajee, for the same, and for the longest time possible.
. . . → Read More: dosa..die-nor??maybe find out na
By yash, on February 7th, 2007%
- green cardamon-100 gms
- cloves-30 gms
- cinnamon sticks- 35 gms
- fennel , saunf-25 gms
- nutmeg-2 nos abt 8-10 gms
- jeera-100gms
- corinader-40 gms
- bay leaves-4-5 nos
- dry rose petals- from abt 10 roses.
- back cardamon- 20 gms
method-toast all the spices excluding the rose petals in ,microwave- yes fastets and easiset way ..for abt 2.5 mins full power.add the jeera, cloves,corainder, saunf after abt 1.5 mins.zap the rose petals for abt 10 seconds
grind to fine powder.store in airtight jar/ziploc, in the refrigerator.
use for whatever.just a slight pinch though.
. . . → Read More: garam masala –xxx rated
By yash, on February 6th, 2007%
- peeled and deveined prawns-500 gms
- yoghurt-50gms
- turmeric-2gms
- red chilli flakes-2gms
- special garam masala powder(recipe to follow on another post)-pinch
- toasted fresh coconut flakes- 50 gms
- onions sliced-200 gms
- sliced garlic-50 gms
- ginger julienne-20 gms
- salt- to taste
- oil-30 gms
- curry leaves- 1sprig
- asafooetida-pinch
- crushed pepper -20 gms
- marinade the prawns with yoghurt, turmeric,salt garam masala powder, coconut flakes, asafoetida and crushed pepper.
- heat oil add garlic,ginger, onions , saute till light brown, add curry leaves,then on high heat add the prawns and the marinade , stir fry for abt 2 mins.turn off the heat.cover with a lid ,and hold for abt 5 mins.
- bon appetit with rice, tortillas, sour dough bread, baguette, or even cold as topping for caesar salad.
- optional ingredients to add are some star anise -1 ,and long pepper-1 (in south india called kalpasi, and marathi mugga),rest of india called badyan, badam phool and pipli.
. . . → Read More: south indian sirens aka.prawns with toasted coconut flakes and chettinad spices
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