Lets COOK something.....

yaar tum to bhag jaati ho ...

Chicken Tikka Masala!

Prep Time- 500 Minutes
 
Serves: 2
250 gms Curd
5 tsp Garam Masala powder
10 tbs Mustard Oil
125 gms Ginger / garlic paste
10 tsp Red chilly paste
5 tsp Cumin powder
5 tsp Coriander powder
5 tsp Black salt
1,000 gms Cooked chicken tikka cubes
200 gms Chopped Onion
200 gms White Butter
50 gms Ginger Paste
50 gms Garlic Paste
10 gms Cumin Powder
10 gms Red Chili Paste
10 gms Coriander powder
10 gms Garam masala
100 ml Tomato ketchup
200 ml Tomato puree
50 gms Cashewnut paste
100 ml Fresh cream
5 gms dry fenugreek leaves
 


Instructions:

1.Marinate the chicken cubes in the in the mixture of the above ingredients up to and including the black salt, for at least for 6 to 8 hours (Important).
Add Salt to taste

2.Grill this chicken cubes on skewers over a charcoal grill(must) in India we use tandoori oven for grilling.
it gives the smoke flavour.

3. the chicken cubes must me not fully cooked, should be juicy.


Chicken Tikka Masala
1. Saute the onion in the white butter till it become light golden brown.

2. then add all the dry powder and mix it well ,add ginger garlic paste cook it for some time.

3. Add chili paste mix it thoroughly, then cashewnut paste , tomato puree and tomato ketchup. Cook over a small fire and keep stirring till it become a solid consistency.

4.Add chicken tikka cubes mix it well .then add garam masala powder and salt. Let it cook for some time ,keep stirring to avoid sticking at the bottom but gently.
5. Finally finish it with cream before removing from fire just add the crushed fenugreek !

Enjoy :D

Lamb Rogan josh:

Prep: 25 Min
cooking time: 1 - 2 hours
Serves: 4 - 6

Ingredients:

6 garlic cloves, roughly chopped
1 large onion, roughly chopped
thumb-size piece fresh ginger, peeled and roughly chopped
1 tsp ground cinnamon
2 tsp ground cumin
2 tsp ground coriander
1 tbsp paprika
1 tsp chilli powder
1 tsp salt
1 tbsp tomato purée
4 tbsp vegetable oil or ghee (clarified butter)
1kg/2¼lb casserole lamb, cut into bite-size cubes
8-10 cardamom pods, lightly crushed with the back of a spoon
300ml/10fl oz lager



Method
1. In a food processor, blend together the garlic, onion, ginger, all of the ground spices, salt and tomato purée.
2. Heat the oil or ghee in a large saucepan or flameproof casserole and add the lamb pieces and cardamom pods. Quickly fry until the lamb is browned all over. This may need to be done in 2 batches, depending on the size of your pan. Stir in the spicy paste and cook for about 5 minutes, stirring frequently. Pour in the lager and bring to a simmer. Cover with a lid and cook for about 1-1¼ hours, stirring occasionally, until the sauce has thickened and the lamb is lovely and tender. Leave the dish to relax for 5 minutes before serving.


Enjoy :D

Tosha ji ......  zarra kudh bhi bna ke dekho kabhi ke roz roz hum hi khilaye !!

how do u lite a stove???

cholaaaaaaaaaa....!!

super Tea (Tim Tim) (serving for One)

 Half Cup Water
 Half Cup Milk
 2 Tea Spoon Sugar
 1 Tea Spoon Tea Leaf
 Ginger
 Cardmom
 
 Boil Water and put Sugar, Tea Leaf, Ginger and Cardmom.

When u get the Supreme Aroma of All mixed put milk and boil for another 5 minutes.

 Filter it in a cup, take ur seat in the balcony look at the horizon n live the life.

 This is the Best Tim Tim

       Kaash me wahan pe hota toh mujhe bhi peene ko mill jaati :D  :D  :D  :D

tchchchchch .. chooooooo sadd
mujhe tumse hamdardi hai