Thursday, September 23, 2010

This is my version of Chicken Sweet n Sour with all the easily available ingredients at home. There was a packet of frozen Chicken Meat Balls and other vegetables in fridge. So I tossed up this dish and it was Yummy!

For the Sauce U need to mix Vinegar, Salt, Sugar, Cornflour, Water and a generous quantity of Ketchup. U could also add fresh Pineapple Juice.

For the Stir Fried Vegetable U need chopped garlic, carrots, onion, capsicum cut into cubes.

For the Meat Balls U need to deep fry them and add to the stirred vegetables.

In the same wok add the Sauce, tomatoes and stir for few mins.

When done serve with steamed rice.

Sweet-And-Sour Chicken

Monday, September 20, 2010

Lemon Chicken
For the Marinade U will need:
1. Chicken Breast cut into 8 slices
2. Vinegar
3. White Pepper
4. Salt
5. Ajinamoto
6. Cornflour
7. Onion paste
8. Chopped Garlic
Steam the marinated chicken.
Fry the marinated chicken and keep aside.
Saute 2 diced bell peppers and keep aside.
For the Sauce Uwill need:
a. Saute 2 tbl spn of Chopped Garlic
b. Add 1 cup of water
c. Add Juice of a Lemon
d. Take a pinch of cornflour and make a very light solution
e. Add the solution to the sauce
f. Add the diced and sauteed bell peppers
Add chopped Spring leaves
g. Add Salt and Ajinamoto
h. Add chopped Coriander/ Cilantro to the sauce.
Now the Sauce is ready.
Place the steamed/fried chicken on a serving plate.
Add the Sauce over it and SERVE with steamed rice.

Monday, September 6, 2010

Pomfret in Lemon and Coriander

I am compeltely hooked to the television program 'Radhuni' hosted by Ms Mollika on Akash Bangla at 5:30 in the evening. And I know many more bengalis like me who have love for cooking and eating are completely bowled over by the recipes shown by Mr. Debasish, the chef who amicably churns out simple dishes which make us drool over the food until Mollika the lucky lady gets to taste it.
One among many of such simple recipes is a Chinese preparation of fish, Pomfret in Lemon and Coriander. Its very easy to make and so I coaxed my loving husband into preparing it. After all who doesn't want her food to be prepared and served by her love? :)
The ingredients needed are:
1. Cornflour 2. Ajinamoto 3. Lemon juice 4. Salt 5. Chopped Garlic 6.Coriander 7. Pomfret 8. Red and Yellow Bell Peppers (Optional).I used Red and Green deseeded chillies.

Marinade the Pomfret with all the first four listed above.
Steam the marinated fish and keep one a servind dish. Though this was in the original reciped we liked it deep fried.
Now this is how we prepared the white Sauce.
1. Heat some oil in a sauce pan.
2. Saute the chopped garlic
3. Add a cup of water to it.
4. Add 2 tbl sp lemon juice.
5. Take 1 tbl sp of cornflour and make a very thin solution with water.
6. Add this to the sauce
7. Add the chopped bell peppers.
8. Add Salt and Ajinamoto.
9. Add chopped cilantro/coriander.
10. I also added some 1 tbl sp of Oyster sauce to it.

Stir well for 5 min and when it comes to a good consistency, neither very thick nor very light, the sauce is ready.
Pour the sauce over the steamed Pomfret and serve with steamed rice.

Wednesday, May 27, 2009

Tuesday, May 26, 2009

Badshahi Chicken, first originated as to my knowledge, in a Bengali Daily when I was a little kid. With it my father tried his hands at cooking for the first time. Though made in a small quantity it turned out to be a HUGE Success! His tenure as a good cook started with this recipe and ended with making Chicken Cutlets. The legacy was forwarded to my big brother who has honed his skills and made it into a bigger success of mouthwatering Cutlets. You take a bite and you feel like floating in the magical ocean of happiness. I have always been a helping hand when such chefs are around! But that is yet another story. Now coming to Badshahi Chicken all you need is a handful of chicken breasts or legs and the following ingredients…

Oil to sauté the ingredients
Onion paste
Ginger paste
Green Chilli paste
Poppyseed paste
Tomato puree
Coconut milk
Plain curd
Salt and Sugar
Garam masala
Haldi/Turmeric powder
Kashmiri Mirch
How to cook: Marinade the chicken in curd and keep it for an hour. Add oil to Kadai and sauté all the ingredients for 5-10 minutes. Add the marinated chicken, mix well, cover the Kadai and let it cook for another 5-10 minutes. Add 1 cup of warm/boiling water. Add roasted garam masala or powder and mix well. Done!

Wednesday, May 20, 2009