Friday, January 7, 2011
Moraccan chicken with Lemon and olives:
One whole chicken cut up, fat removed
1 medium lemon juiced- should make 1/4 cup
green olives, 1/5 cup
2 tsp cumin
1 tsp tumeric
pinch of paprika
2 tsps italian seasonings
1/8 cup chopped flat leaf parsley
2 tsps ginger and garlic paste
chopped onions, 1 medium
In a medium sized pot add one tablespoon olive oil plus two tsps butter. Add chopped onions to this. Saute for a few minutes until onions are translucent. Add ginger and garlic, then add seasonings. Saute then add chicken and let it cook on high heat until browned on all sides about 5 minutes to ten minutes. Pour in lemon juice and put heat on medium low and cover pot with lid. Let it cook for 20-25 minutes until chicken is tender. At the end add olives and stir. Serve with plain rice or bread.
Friday, October 8, 2010
Lemon Rice Ingredients:
2 cups cooked rice (long or short)
1/4 cup ffreshly squeezed lemon juice (about 1 1/2 lemons)
1 tsp tumeric
1/4 cup peanuts or broken cashews
3-4 red chili peppers
6-7 curry leaves
2 tsps dalia
pinch of red chili powder
salt to taste
In a medium saucepan heat 1 tablespoon oil on medium high heat. Add curry leaves, and chili peppers, and dalia, and add peanuts or cashews. Saute a little, and then tumeric, and red chili powder. Add lemon juice and salt, stir then add rice. Mix to coat rice kernals evenly. Fry for a few minutes. Turn off heat. Enjoy with baked fish or by itself.
Thursday, September 23, 2010
1/2 tablespoon channa dal
Saturday, September 4, 2010
To go along with the mutton biryani I made spicy tomatoe chutney. Hyderabadi biryani is not neccessarily spicy so many options for accompaniments are used like bhaghara bhaigan (spicy eggplant curry), or mirchi ka salaan (green chili curry).
This is my third entry to Mona's Hyderabadi Ramadan Food Festival.
What you will need:
Sunday, August 22, 2010
Hyderabadi biryani is a classic, this version is pakki gosht ki biryani, where the meat is cooked sepaeratley from the rice and then both are layered together.
It was indeed a robust meal. Served along with appetizers - potatoe stuffed spring rolls, lentil pakodis, raita and tomatoe chutney, and tandoori chicken.
For great biryanis it is imperative that your rice comes out perfectly. Therefore choosing the the best kind of long grain rice is in order. I prefer Tilda brand rice.
Hyderabadi Biryani Ingredients:
Serves 8-10 people
2 pounds mutton (with bone preferrably) cut into medium sized pieces
3 large onions chopped lenthwise very finely
1/2 cup chopped cilantro and mint
3 tablespoons ginger and garlic paste
3 medium serrano green chilis chopped in halves
3 tsp red chili powder
2 tsps tumeric
1.5 tablespoon garam masala
1.5 cup yoghurt
salt to taste
Preheat oven to 360 degrees Fareinheit.
Ramadan Mubarak! Here is a great way to fancy up your dates, these are delicious and simple appetizers.
For approximately 22 dates
1 cup whipping cream (heavy or light, your preference)
Slit each date in half and remove pits. Whip cream and put in a piping bag or a ziplock bag; pipe a spoonfull of cream into each date. Top with a pistachio. Delicious!
Thursday, August 19, 2010
Dahi Vadas are a tasty snack, they are fried lentil patties dipped in cool creamy yoghurt, garnished with paprika and a tempering of mustards seeds. These are great appetizers for a dinner party. I had to make a huge batch of these for a potluck. They turned out great.