Murgh Malai Kebab

Murgh Malai Kebab

Ingredients

300gm boneless chicken

150gm mozzarella cheese

half cup hung curd

11/2 tsp ginger-garlic paste

2-3 tsp heavy cream

2 tsp crushed kasoori methi

2 tsp black pepper pwd

11/2 tsp cornflour

2tsp garammasala

salt

1 tsp oil

2tsp melted butter

some onions and red bellpepper cubes

Method

In a bowl mash the cheese with your hand for 4-5mts and make smooth.Now add hung curd,kasoori methi,salt,garam masala, black pepper pwd,and g-g paste.Add the cream and cornflour.Mix everything very well.Add chicken cubes and oil to the curd mixture.Mix well.Keep the chicken marinated overnight or for atleat 4-5 hrs.Secure the marinated chicken cubes with some onion and capsicum cubes in skewers.Grill them in preheated oven for 20 mts at 230 c.after that change the sides and again grill them for 15mts.Brush some butter each side after grilling.Yummy murgh malai kebabs are ready to eat 🙂

youtube video:

DSC_1259

                                                                      Chicken Liver Fry

Ingredients

Liver 300gms

2 onions medium sized

2-3 green chillies

Curry leaves

Coriander leaves

2 tsp coriander pwd

2 tsp ginger-garlic paste(g-g paste)

1 tsp garam masala

2-3 tsp oil

Salt as required

2 tsp red chilli pwd

Pinch of turmeric

Method

Clean the chicken liver…now, add salt,1tsp chilli pwd,pinch of turmeric pwd,1 tsp coriander pwd,11/2 tsp g-g paste to the liver and keep it aside….in a cooking dish heat up the oil and saute the finely chopped onions and green chillies till they turn light brown….now add turmeric,1tsp chilli pwd,and 1 tsp coriander pwd….saute for a minute and add the liver….mix slowly and cook covered for 5 Mts….in between make stirs else the liver sticks to the bottom….cook till the liver is soft (takes 10mts)…finally add 1/2 tsp g-g paste ,green chillies(slit length wise), curry leaf and coriander leaves….and cook for 2 minutes….serve with hot rice…..

Youtube Video:

Motichoor Laddu

Motichoor Laddu

 

Ingredients

Besan flour/gram flour  1 cup (I took rice cup measurement)

Sugar 1 cup

Water (3/4th cup for besan flour and 1/2 cup for sugar syrup)

2 stp Watermelon seeds

Orange food colour

Boondi laddle

Method

In a bowl add gram flour and add 3/4th cup water to it and mix without no lumps….add food color and mix well….Now,in a pan add sugar and water and boil till you get one string consistency….switch off the stove and keep aside….now,heat the oil for deep frying the boondi…..oil should be on medium-high flame….once the oil is hot ,place the laddle over the oil and pour the gram flour batter in a circular motion….fry the boondi only for a minute or till the sizzling sound stops and remove from oil…..now repeat the process for the remaining batter….mix all the cooked boondi to the sugar syrup and mix well….let the boondi absorb the sugar syrup for a minute or two….add the boondi-sugar syrup to the processor and coarsely grind the mixture….now,add this mixture back to the pan and cook for a minute….add the melon seeds and make laddu’s….

Note1:  don’t over cook the boondi,if so it will not absorb the sugar syrup

Note 2:Let the boondi fry only for a minute….remove immediately once the sizzling sound stops

Note 3:once the gram flour batter is ready…just immerse your index finger in the batter and drop the batter drops in the oil….if the batter is in the right consistency the boondi should be hollow in shape….

youtube video:

March 2019
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