April 25th, 2010
1. BONED CHICKEN 500 GM
2. WATER 1 LT
3. GARLIC 50 GM
4. CHINA SALT 50 GM
5. CORN FLOUR 15 GM
6. EGG WHITE 3 NOS
7. SO YA SAUCE 3 SPOON
8. CHILLY SAUCE 3 SPOON
9. TOMATO SAUCE 3 SPOON
10. SALT TO TASTE |
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METHOD :-
TAKE A PAN PUT 1 LT’S OF WATER TO IT THEN PUT THE CHICKEN PIC ES TO IT AND BOIL UNTIL THE WATER REDUCE TO HALF NOW STRAIN THE CHICKEN STOCK NOW TAKE ANOTHER PAN PUT SOME OIL TO IT ADD GARLIC AND SALLOW FRY IT NOW PUT THE CHICKEN STOCK TO IT NOW ADD CHINA SALT TO IT WHEN THE BOIL COMES ADD THE EGG WHITE TO IT AND STIR IT WELL NOW ADD ALL THE SAUCE TO IT NOW ADD CORN FLOUR TO IT AND STAIR IT WELL CHICKEN SOUP IS READY TO SERVE
Tags: CHICKEN SOUP
Posted in Karan Recipe | 2 Comments »
April 5th, 2010
1.BONE LESS CHICKEN BREAST 12 NOS
2.GINGER PASTE 0.40 GM
3 GARLIC PASTE 0.40 GM
4. LEMON JUICE 0.40 GM
5. WHITE PEPPER POWDER 0.10 GM
6. SALT 0.10 GM
7. BUTTER 0.60 GM
8. OIL 0.10 GM
9. GRAM FLOUR 100 GM
10. BREAD CRUMBS 80 GM
11.CHOPPED GINGER 0.20 GM
12. CHOPPED CORIANDER 0.20 GM
13. CARDAMOM POWDER 0.2 GM
14. EGG 3 NOS
15. BLACK CUMIN 0.3 GM
16 SAFFRON 0.3 GM
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METHOD : -
CLEAN AND CUT EACH CHICKEN BREAST INTO TWO MIX GINGER GARLIC, LEMON JUICE WITH SEASONING AND RUB THE CHICKEN PIC ES WITH THE MIXTURE KEEP IT FOR ONE HOUR NOW TAKE CHOPPED GINGER AND CORIANDER LEAVES
HEAT BUTTER AND OIL IN A KHADAI ADD GRAM FLOUR AND SAUTE OVER MEDIUM HE4AT UNTIL IT BECOME GOLDEN BR OWEN REMOVE 20 GM AND KEEP ASIDE ADD BREAD CRUMBS AND CHOPPED GINGER AND THE MARINATED CHICKEN AND SAUTE IT FOR 3 TO4 MINUTES NOW TAKE ONLY EGG YOLK AND TRANSFER TO A BOWEL NOW ADD CU MINE SAFFRON AND THE RESERVED GRAM FLOUR NOE ON THE OVEN AND PRE HEAT TO 300 DEGREE FARINITE SKEWER 6 CHICKEN PIC ES TO GET HER AND OVERLAPPING LEAVE A GAP OF 2 INCHES AND THIN SKEWER THE NEXT LOT COAT EACH SET WITH THE BATTER ROS TE IN A MODERATE HOT TAN DOOR FOR5 MINUTES REMOVE AND SPRINKLE CARDAMOM POWDER AND SERVE HOT
Tags: KASTOORI KEBABS
Posted in Karan Recipe | 1 Comment »