Monday, March 26, 2007

Corn Tortillas

2 cups corn flour
1¼ cups hot water

Mix corn flour and water by hand until all of the tortilla mix is moistened and a dough forms. Add more water if necessary. Cover with damp towel and let rest 10 minutes.

Make about 12 one inch balls. Flatten and roll each ball into a tortilla. Cook on a very hot cast iron skillet. No oil is necessary. Flip when the edge starts to stiffen and the top looks dry. Use a spatula to lift the edge and check for doneness before flipping

Wednesday, March 14, 2007

Tandoori Chicken

1 (800 gms) chicken
1 tspn of cashmere red chili powder
1 tblspn of lemon juice
Salt to taste

For Marination
200 gms of yogurt
1 tspn of cashmere red chili powder
Salt to taste
2 tblspns of ginger paste
2 tblspns of garlic paste
2 tblspns of lemon juice
½ tspn of garam masala powder
2 tblspns of mustard oil

For basting of butter
½ tspn of chaat masala
For garnishing
Onion rings and lemon wedges

Skin, wash and clean the chicken. Make incisions with a sharp knife on breast and leg pieces.

Apply a mixture of cashmere red chili powder, lemon juice and salt to the chicken and keep it aside for half an hour.

Remove whey of yogurt by hanging it in a muslin cloth for fifteen to twenty minutes. Mix Kashmiri red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil to the yogurt.

Apply this marinade onto the chicken pieces and refrigerate for three to four hours.

Put the chicken onto the skewers


Spicy Chicken Tikka Recipe

2 lb, boneless cubes Chicken
1/2 cup Yogurt
2 teaspoons Red Chili Powder
3 tablespoons Lemon Juice
3 tablespoons Tikka Seekh Kabob
3 tablespoons Butter
1 cut into 1 inch circle Bell Pepper
1 large Onion, cut into 1 inch circle
1 Tbsp, paste Garlic
1 Tbsp, paste Ginger


Marinate the chicken with all the spices and ingredients for at least 4 to 24 hours. The more time you marinate the tastier it will be. Light the barbecue with charcoal. Make sure the coal are red hot. Cut small slices of capsicum, and cut onion skin into 1 inch square. Insert the marinated chicken, capsicum and onions into the barbecue rods. Put it in the barbecue, rotating every 10 min. Brush some butter over the chicken as you rotate. Remove from barbecue when the chicken turns golden brown. Serve hot with paratha or Nan. Do not forget the wine.



2 pound chicken tikka(or can use boneless tandoori chicken ,cut into cubes)
4-tablespoon butter
One small chopped onion
Salt to taste
One small tomato chopped
One teaspoon ginger paste
3cups tomato sauce
1/4-teaspoon ground cumin
3/4-teaspoon garam masala
11/2 teaspoon red chili powder
3/4 heavy cream
1tbs chopped cilantro

Heat the butter/oil in a saucepan over medium heat. Add the cloves, onion, ginger and garlic and sauté for 5 minutes. Add tomato sauce,tomato chopped, cumin, garam masala and red chili powder and simmer for 15 minutes, stirring occasionally. Add the cream and cook over medium heat for more 5 minutes then add tandoori chicken pieces and cilantro.

Friday, March 9, 2007

Basic Pancakes


  • 2 cups all-purpose flour, stirred or sifted before measuring
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg, slightly beaten
  • 1 1/2 cups milk
  • 2 tablespoons melted butter


Sift together flour, baking powder, and salt. In a separate bowl, combine egg and milk; add to flour mixture, stirring only until smooth. Blend in melted butter. Cook on a hot, greased griddle, using about 1/4 cup of batter for each pancake.

Cook until brown on one side and around edge; turn and brown the other side. Recipe for pancakes serves 4.


Vegetable Spring Rolls


  • 2 cups mung bean sprouts
  • 6 dried black mushrooms
  • 1/2 red bell pepper
  • 1 medium carrot
  • 2 ounces canned bamboo shoots
  • 2 1/2 tablespoons oyster sauce
  • 1 tablespoon low-sodium chicken broth or water
  • 2 teaspoons light soy sauce
  • 1 teaspoon sugar
  • Salt and/or freshly ground pepper to taste, optional
  • 18 – 20 spring rolls wrappers
  • 1 egg, lightly beaten
  • 2 tablespoons oil for stir-frying
  • 4 to 5 cups oil for deep-frying, as needed


Vegetable spring rolls directions:
To make the spring rolls filling: About 30 minutes ahead of time, rinse and drain the mung bean sprouts to give them time to dry thoroughly. Soak the Chinese dried mushrooms in warm water to soften (20 to 30 minutes). Squeeze any excess water out of the mushrooms and thinly slice. Dice the red bell pepper. Grate the carrot and finely slice the bamboo shoots.
In a small bowl, combine the oyster sauce, chicken broth or water, soy sauce and sugar. Set aside.
Heat 2 tablespoons in a frying pan, swirling so that it coats the pan. When the oil is sizzling, stir-fry the vegetables

starting with the dried mushrooms and then the bamboo shoots, bell pepper, mung bean sprouts and grated carrot. Taste and season with salt and/or freshly ground pepper if desired. Remove from the heat and cool.
To make the spring rolls, lay a wrapper in front of you so that it forms a diamond shape. Brush the edges of the wrapper with the lightly beaten egg. Place 2 tablespoons of filling in the bottom half, spreading it out sideways to form a rectangle shape but not touching the edges. Lift the bottom corner of the wrapper and tuck it in under the filling. Fold over the left and right sides of the spring roll wrapper. Continue rolling up the wrapper. When you are almost finished, lightly brush the edges of the top corner of the diamond with the beaten egg mixture, fold over and seal.
Heat oil for deep-frying to 360 degrees Fahrenheit. When the oil is ready, carefully add the spring rolls, a few at a time, cooking until they are golden brown and crispy (3 to 4 minutes). Remove and drain on paper towels. Serve with plum sauce, hot mustard, or sweet and sour sauce. Yields 18 - 20 spring rolls.