ACHARI CHICKEN

<●●●●●●●○○○○○○○□■□ACHARI CHICKEN (dawato'n wali)●●●●●●●●□■□○○○○○○○




   

INGREDIENTS

750 gm chicken
1/2 tsp turmeric powder
1 cup onion (sliced)
1 tsp mustard seeds
5 cloves
1 tsp fenugreek seeds
1 tbsp crushed fennel seeds
1 tbsp red chili powder
1 tsp crushed cumin seeds
1 tsp black nigella seeds
1 tbsp ginger (chopped)
2 tbsp garlic (chopped)
1 cup yogurt
½ cup mustard oil
Salt to taste
For Green Chilies:
8-10 large green chilies
1 tsp crushed red chili
1 tsp crushed coriander
1 tsp crushed cumin
Rock salt to taste
½ tsp mango powder or lemon powder (to taste)

COOKING DIRECTIONS

Blend onion to make smooth paste.Beat yogurt and add 2 cups of water in it.

Heat oil in a sauce pan, and then add ginger garlic onion paste, cloves, mustard seeds, cumin seeds, black nigella, fenugreek seeds and fennel. Cook for 8-10 mins until all the water on onion would have been dried.

Now add red chili, salt and turmeric powder and cook for 2-3 mins more.

Add chicken pieces and yogurt to the spices and simmer for 15 mins.

Mean while prepare stuffed green chilies for that you need to cut each chili from center so that they should remain attach from the top end.

Now mix the spices for green chilies and add 1 tbsp of lemon juice just to make paste and then fill this spice paste into each green chili.

After that add stuffed green chilies, cover the lid and cook for 5 mins more.
When all the water from chicken have been dried and oil starts to appear on top then serve the hot spicy pickle chicken with cumin rice or Indian rice or else with sheermal

HAAJERA AMREEN BAQUER

Saucy chicken with veggies

<○○○○○○○■□■●●●●●●saucy chicken with veggies ●●●●●●■□■○○○○○○>

INGREDIENTS



 


Boneless Chicken fillet -2 cut into thin strips
Carrot, beans, capsicum cut into thin strips - 1cup each
Onion- 1 diced
Chopped Garlic and Ginger- 2 teaspoon each
Vegetables stock - ½ cup
Green chillies- 2 slit open
Ground pepper - 1 tablespoon
Olive oil - 1 tablespoon
Corn flour - ½ tablespoon mixed well in ¼ cup water
Sauce:
Tomato ketchup - ½ cup
Hot chilli sauce - a little less than ½ cup
Soya sauce - ½ cup
For marinating chicken:
Ginger garlic paste- 1 teaspoon
Pepper - 1 teaspoon
Soya sauce one teaspoon


COOKING DIRECTIONS

Mix chicken in marinade and keep aside.

Heat olive oil in a pan

Add chopped ginger and garlic, sauteing till that finger lickin' aroma comes about.

Add chicken and stir fry till its whitein colour.

Then toss in onion, carrot, beans and green chillies.

Keep sautéing till it cooks just enough so that the crunchy texture stays.

Finally add capsicum and pepper.

Now add vegetable stock and simmer at high flame so that water content is reduced to minimum.

Mix all contents for sauce in a bowl and add to the chicken and veggies

Last stir in the corn flour
Serve hot.

HAAJERA AMREEN BAQUER
Enjoy

Presentation

Now that you have spent so much time and energy in preparing the wonderful food, spend some time to ensure great presentation. Remember we eat with our eyes first.  Food that is presented beautifully is more appealing and starts the meal off with a smile on everyone’s face.

It is always good to have colorful bell pepper, mint, cilantro (green coriander), fresh fruit, shredded carrots, thinly sliced ginger pieces, variety of tomatoes, and fresh spinach on hand for garnishing a main dish or salad.
For example, you can place cooked rice in the center of a colorful salad.

Don’t be afraid to experiment with unique serving dishes instead of the usual cookware.  A pretty and decorative serving dish can make your food even more delicious!

Planning a Menu

Planning a menu is fun and easy. Many factors will affect your choice of menu.

• Are you planning a meal for only yourself, or for your family?
• What type of event is this? Is this a casual brunch of formal dinner?
• How many people have you invited?
• If it is a formal get-together, then for what occasion, what time of the day, and what time of year?
• What are the guests’ ages, and do any guests have any dietary restrictions?
• How long will be the get-together last?
• How much time do you have to prepare?

Think about the variety of dishes. Think of colors, textures and complementary dishes.

If you are cooking for your family, I believe the menu should be simple. You want to make sure that the food is balanced, healthy, and delicious. A simple Indian menu will include the following:

• Salad
• Lentil Soup
• Vegetable Dish
• Yogurt
• Bread

The meal may be finished with fruit or a simple dessert.

For a formal get-together, if your appetizers are heavy, then the dinner should be light. If the guests will be staying longer after dinner, then you can plan for a heavier dessert. Otherwise, the dessert should be light and served just after dinner. When making appetizers or snacks, I like to make sure they are light and not a substitute for my main dishes.

More tips for Menu planning and suggestions:

• Every Menu Suggestions
• Menu Suggestions for Lunch/Dinner

Cookware and Cooking Tools

Cooking Tools

• Food processor
• Blender
• Electric frying pan
• Coffee grinder
• Slow cooker
• Rolling pin
• Spatulas
• Whisk
• Skimmer
• Cooking Brush
• Ladles
• Cutting knives
• Cutting boards
• Grater
• Zester / Microplane grater
• Measuring cups
• Measuring spoons
• Colander

Essential Tips

Read the recipe before starting and make sure all ingredients are ready.

A zester or microplane grater works great to make a ginger paste. Squeeze the ginger paste for a ginger juice to flavor your dishes.

To get rid of the burn smell, when you have burned your dal or vegetables, immediately transfer the dal or vegetables to another (uncovered) dish and place that dish over a pot of cold water.

Make sure not to reuse oil to avoid any mixing of flavors. Oil absorbs the flavor of whatever you are cooking. This is especially true if you frying foods using gram flour or spices.

Use a skimmer when you are frying as the holes that help in draining excess oil.

To boil up to six cups of milk, use a glass or corning dish and microwave. This will prevent the milk from boiling over and burning from the bottom.
When cutting vegetables to cook, make sure to cut them in equal and bite sized pieces. This allows for the vegetables to be flavored and cooked evenly.

Make sure to select the right size pan. If a pan is very small proportionally to the food you are preparing, it will be difficult to evenly cook the food.
Using a pan that is too big will cause the liquid in the food to evaporate too quickly.

The suggested heat in my recipes may vary depending on your particular stove, so use the suggested heat as a guideline.

Measuring vegetables and fruits using cup measurements can vary depending on whether raw, chopped, or cooked foods are used. For everyday purposes, it is best to approximate measurements. Remember the cup measurements are just guidelines.

Chaunk (also known as tadka or baghar) is a seasoning technique made with spices fried in oil or ghee (clear butter) and added to a dish to give it a distinctive flavor. Chaunk is added to a dish in the beginning or end. Chaunk has endless possibilities of combinations of ingredients. It is important to prepare chaunk the right way to ensure the proper release of flavor and aroma of the spices. Make sure to have all the spices ready before because the spices need to be added to the hot oil at just the right time. Mostly chaunks are comprised of cumin seeds (jeera) or mustard seeds (rai) or both. The best way to know if the oil is hot enough is to add one or two seeds in hot oil and if the seeds sizzle or pop up right away, the oil is ready. After the seeds sizzle, start adding the other spices.