Re: Authentic Turkish Chicken Shish Kebab Marinade
Here are few recipes.
2 lbs cubed chicken breast
3 tablespoons lemon juice
1 tablespoon olive oil
2 cloves garlic, finely chopped
1/4 teaspoon cumin
1/2 teaspoon pepper
1/8 teaspoon cayenne
In a medium bowl, combine all ingredients. Allow chicken to marinate for 2-24 hours, covered in the refrigerator.
4-6 chicken breasts
1 cup plain yogurt
1 tablespoon paprika
1 teaspoon ground cinnamon or 1 tablespoon ground cumin
1/4 teaspoon cayenne pepper (to taste)
4 garlic cloves, minced
1 lemon, juice of
6 tablespoons olive oil
1/2 teaspoon fresh ground black pepper
1/2 cup grated onion
Combine all ingredients in a non-reactive bowl.
Add chicken, cover & refrigerate 6 hours or overnight.
Grill, broil or bake chicken as desired.
1/2 Cup Olive Oil
1 Lemon Lemon Juice
2 Onions -- crushed
2 Bay Leaves
2 Teaspoons Dried Rigani
2 Large Tomatoes -- crushed
Salt And Pepper -- to taste
Marinate choice of meats and vegetables 4-12 hours, the longer the better, grill on skewers or under broiler.
1/2 Cup Olive Oil
2 Large Onions -- crush
1 Teaspoon Cinnamon
Salt And Pepper -- to taste
Marinate choice of meats and vegetables 4-12 hours, the longer the better, grill on skewers or under broiler.
1/2 Cup Yogurt
1 Large Onion -- crushed
Salt And Pepper -- to taste
Marinate choice of meats and vegetables 4-12 hours, the longer the better, grill on skewers or under broiler.
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1)YouTube:
Chicken kebab
½ cup of chana daal
3big pieces of chicken breat
2/1 onion, 2jalapena peppers
1teaspoon each of ginger and garlic
1tablespoon of yoghurt
1tablespoon of breadvrumbs
1 Egg
4cloves
4 blackpeper
4red chilli
Pinch of cumin seeds
2black cardamom
4green
1teaspoon of salt
Oil to stir fry.
Saturday, 14 December 2013
TANDOORI CHICKEN
Ingredients :
1 tsp coriander seeds
½ tsp mint
1 tsp coriander leaf
½ tsp turmeric
2 tsp paprika
½ tsp hot chili powder
¼ tsp ground cumin
2 cardamon pods, crushed and the husks discarded
1 tsp salt
1 tbsp garlic
1 inch fresh root ginger, finely chopped
100g (4oz) Greek yoghurt
2 tbsp lemon juice
4 large chicken breasts
Recipe :
1. Pre-heat the oven to 180ºC, 350ºF, Gas Mark 5.
2. Scatter the coriander qeeds onto a baking tray and roast in the oven for 7-8 minutes. Remove and allow to cool.
3. Using a pestle and mortar, grind the coriander seeds and then add the remaining herbs and spices and grind until thoroughly mixed.
4. Transfer to a large bowl, then stir in the yoghurt and lemon juice.
5. Score each chicken breast 4 times with a sharp knife and add to the marinade, turn to coat thoroughly.
6. Cover and refrigerate for 30 minutes or for best results overnight.
7. Pre-heat the grill to a medium heat.
8. Place the marinated chicken breasts on a wire rack and grill for 20-25 minutes, turning regularly, until the juices run clear and the surface has taken on a slight blackened appearance.
9. Ensure chicken is piping hot and cooked through before serving.
1 tsp coriander seeds
½ tsp mint
1 tsp coriander leaf
½ tsp turmeric
2 tsp paprika
½ tsp hot chili powder
¼ tsp ground cumin
2 cardamon pods, crushed and the husks discarded
1 tsp salt
1 tbsp garlic
1 inch fresh root ginger, finely chopped
100g (4oz) Greek yoghurt
2 tbsp lemon juice
4 large chicken breasts
Recipe :
1. Pre-heat the oven to 180ºC, 350ºF, Gas Mark 5.
2. Scatter the coriander qeeds onto a baking tray and roast in the oven for 7-8 minutes. Remove and allow to cool.
3. Using a pestle and mortar, grind the coriander seeds and then add the remaining herbs and spices and grind until thoroughly mixed.
4. Transfer to a large bowl, then stir in the yoghurt and lemon juice.
5. Score each chicken breast 4 times with a sharp knife and add to the marinade, turn to coat thoroughly.
6. Cover and refrigerate for 30 minutes or for best results overnight.
7. Pre-heat the grill to a medium heat.
8. Place the marinated chicken breasts on a wire rack and grill for 20-25 minutes, turning regularly, until the juices run clear and the surface has taken on a slight blackened appearance.
9. Ensure chicken is piping hot and cooked through before serving.
CHICKEN TIKKA MASALA
Type of dish : Main course
To serve : 6
Preparation : 10 min
Cooking : 10 min
Budget : Reasonable
From : India
Difficulty : Medium
Ingredients :
6 boneless chicken thighs, skin removed
2 onions
2 cloves garlic
piece root ginger
1/4 l yoghurt
1 tsp powdered chilli
1 tsp garam masala
1tsp ground cumin seeds
1 tsp ground coriander
1 tsp red colouring
juice of a lemon
2tbsp tomato purée
Salt
Salad garnish:
Slices of lemon
Lettuce
Sliced onion and tomato
Recipe :
Grate the onions, garlic and ginger and chop the chicken into pieces.
Mix with the yoghurt, purée, chilli, cumin, garam massala and coriander.
Season, add colouring and lemon juice.
Add to chicken and leave to marinate overnight.
The next day, put the chicken pieces on skewers and grill for 10 minutes. Meanwhile, warm the sauce and add chicken pieces when cooked.
Serve with rice or naan and salad.
To serve : 6
Preparation : 10 min
Cooking : 10 min
Budget : Reasonable
From : India
Difficulty : Medium
Ingredients :
6 boneless chicken thighs, skin removed
2 onions
2 cloves garlic
piece root ginger
1/4 l yoghurt
1 tsp powdered chilli
1 tsp garam masala
1tsp ground cumin seeds
1 tsp ground coriander
1 tsp red colouring
juice of a lemon
2tbsp tomato purée
Salt
Salad garnish:
Slices of lemon
Lettuce
Sliced onion and tomato
Recipe :
Grate the onions, garlic and ginger and chop the chicken into pieces.
Mix with the yoghurt, purée, chilli, cumin, garam massala and coriander.
Season, add colouring and lemon juice.
Add to chicken and leave to marinate overnight.
The next day, put the chicken pieces on skewers and grill for 10 minutes. Meanwhile, warm the sauce and add chicken pieces when cooked.
Serve with rice or naan and salad.
CHICKEN TIKKA KEBABS
To serve : 6
Preparation : 10 min
Cooking : 10 min
Difficulty : Medium
Ingredients :
1 large chicken
2 onions
2 cloves garlic
1 small root ginger
1/4 l yoghurt
1 teaspoon chilli powder
1 teaspoon garam masala
1 teaspoon powdered coriander
1 teaspoon red food colouring
juice of 1 lemon
salt
Garnish :
Slices of lemon
Lettuce leaves
Slices of tomato and onion
Recipe :
Joint the chicken, remove the bones and slice the flesh.
Grate the onion, garlic and ginger.
Mix the vegetables into the yohurt, with the chilli, garam masala and coriander.
Season, add lemon juice and red food colouring.
Put the chicken into the sauce and leave to marinate overnight.
The next day, skewer the pieces of chicken and roast for 10 minutes.
Serve on a bed of lettuce, with slices of onion, lemon and tomato.
Advice :
Served with rice, this can also be a main course or side dish.
Preparation : 10 min
Cooking : 10 min
Difficulty : Medium
Ingredients :
1 large chicken
2 onions
2 cloves garlic
1 small root ginger
1/4 l yoghurt
1 teaspoon chilli powder
1 teaspoon garam masala
1 teaspoon powdered coriander
1 teaspoon red food colouring
juice of 1 lemon
salt
Garnish :
Slices of lemon
Lettuce leaves
Slices of tomato and onion
Recipe :
Joint the chicken, remove the bones and slice the flesh.
Grate the onion, garlic and ginger.
Mix the vegetables into the yohurt, with the chilli, garam masala and coriander.
Season, add lemon juice and red food colouring.
Put the chicken into the sauce and leave to marinate overnight.
The next day, skewer the pieces of chicken and roast for 10 minutes.
Serve on a bed of lettuce, with slices of onion, lemon and tomato.
Advice :
Served with rice, this can also be a main course or side dish.
GRILLED CHICKEN
Marinade: 3 h
4 chicken thighs and 8 breasts
200g natural yoghurt
1 tsp powered coriander
1 tsp garam masala
1/4 tsp curcuma
1/4 tsp powdered ginger
1/4 tsp powdered garlic
1/4 tsp paprika
2 tsp lemon juice
3 tbsp oil
Salt
Recipe :
Mix the spices with the lemon juice and yoghurt.
Mix the chopped chicken into the marinade and set aside for at leastr 3 hours.
Grill the chicken at 210°C (GM 7) for around an hour.
Serve drizzled with a few drops of lime.
Advice :
Use ready-made tandoori powder in place of the coriander, garam massala, curcuma, ginger, paprika and garlic if you're in a hurry.
4 chicken thighs and 8 breasts
200g natural yoghurt
1 tsp powered coriander
1 tsp garam masala
1/4 tsp curcuma
1/4 tsp powdered ginger
1/4 tsp powdered garlic
1/4 tsp paprika
2 tsp lemon juice
3 tbsp oil
Salt
Recipe :
Mix the spices with the lemon juice and yoghurt.
Mix the chopped chicken into the marinade and set aside for at leastr 3 hours.
Grill the chicken at 210°C (GM 7) for around an hour.
Serve drizzled with a few drops of lime.
Advice :
Use ready-made tandoori powder in place of the coriander, garam massala, curcuma, ginger, paprika and garlic if you're in a hurry.
CHICKEN KORMA
Type of dish : Main course
To serve : 4
Preparation : 15 min
Cooking : 60 min
Budget : Reasonable
From : India
Difficulty : Medium
Ingredients :
1 medium-sized chicken
2 large onion
2 cloves garlic
1 small root of ginger
500g tomatoes
2 small dried red chillies
6 cloves
2 sticks cinnamon
2 cardamon pods
oil
8 black peppercorns
4 pots yoghurt
1 teaspoon turmeric
A pinch of saffron
Salt
1 teaspoon blanched almonds
Recipe :
Take the skin off the chicken, bone and slice off flesh.
Slice onions, garlic and ginger.
Chop tomatoes and chillies.
Brown cloves and cardamon in a little oil and add onions, pepper, garlic, ginger and chillies. Fry for 5 minutes.
Add chicken and brown.
Mix the saffron and turmeric into the yoghurt.
Pour mixture into pan with tomatoes, cover and leave to simmer for an hour.
Add almonds and cook over a low heat for 10 minutes.
Serve with basmati rice or naan bread.
To serve : 4
Preparation : 15 min
Cooking : 60 min
Budget : Reasonable
From : India
Difficulty : Medium
Ingredients :
1 medium-sized chicken
2 large onion
2 cloves garlic
1 small root of ginger
500g tomatoes
2 small dried red chillies
6 cloves
2 sticks cinnamon
2 cardamon pods
oil
8 black peppercorns
4 pots yoghurt
1 teaspoon turmeric
A pinch of saffron
Salt
1 teaspoon blanched almonds
Recipe :
Take the skin off the chicken, bone and slice off flesh.
Slice onions, garlic and ginger.
Chop tomatoes and chillies.
Brown cloves and cardamon in a little oil and add onions, pepper, garlic, ginger and chillies. Fry for 5 minutes.
Add chicken and brown.
Mix the saffron and turmeric into the yoghurt.
Pour mixture into pan with tomatoes, cover and leave to simmer for an hour.
Add almonds and cook over a low heat for 10 minutes.
Serve with basmati rice or naan bread.
Friday, 16 August 2013
Fried Chicken Recipe
Someone claiming it to be the best fried chicken recipe just like KFC's original fried chicken. I collected the recipe. Let's hope it tastes exactly like the KFC ones.
1 whole chicken, cut into pieces
3 beaten eggs
4 tablespoons oil
For the coating
2 cups flour
4 teaspoons paprika
2 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon poultry seasoning
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon tarragon
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/2 teaspoon celery salt
Directions:
1. Sift together all the coating ingredients and place in a clean plastic bag. Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. Make sure you coat each piece completely with the flour.
2. Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered. Once browned, cover the skillet and keeping frying on a very gentle heat until the chicken is fully cooked. Place on paper towels to drain out the excess oil.
LINK: http://bestfoodsworld.blogspot.co.uk/2013/08/kool-freaken-chicken.html
1 whole chicken, cut into pieces
3 beaten eggs
4 tablespoons oil
For the coating
2 cups flour
4 teaspoons paprika
2 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon poultry seasoning
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon tarragon
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/2 teaspoon celery salt
Directions:
1. Sift together all the coating ingredients and place in a clean plastic bag. Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. Make sure you coat each piece completely with the flour.
2. Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered. Once browned, cover the skillet and keeping frying on a very gentle heat until the chicken is fully cooked. Place on paper towels to drain out the excess oil.
LINK: http://bestfoodsworld.blogspot.co.uk/2013/08/kool-freaken-chicken.html
Tuesday, 13 August 2013
Cream cheese frosting by Sammantha Patel
Cream cheese frosting
70g softened butter
200g cream cheese (I use Philadelphia )
400g icing sugar sifted
Beat the butter till its super soft then add the cream cheese till combined don't over beat or cream cheese goes runny, next add half the sugar till combined then add the rest.
Now you will have perfect pipe-able, spreadable non runny cream cheese frosting. This is the method I use and always comes out delish .
AND
Red velvet cake
150g softened butter
150g sugar
2eggs
Pinch of salt
1 tbsp vanilla essence
125g flour
25g cocoa powder
1 tbsp red food colouring
1/1-2 tsp baking powder
Preheat oven Gas mark 4
Line tin with parchment paper
Mix together the butter and sugar till fluffy then gradually add the beaten eggs, salt and vanilla.
Add half the flour to stop from curdling.
Then add rest of flour, cocoa powder and baking powder till all mixed.
Add food colouring and mix well.
Tip into tin and cook for 40-45mins or until skewer comes out clean from the middle of cake.
Leave in tin for 5mins, then remove from tin remove parchment paper nd leave to cool on wire rack.
If making cupcakes same temperature but for 20-25 mins check after 20 mins with skewer then leave to cool on wire rack.
Made them before came out lovely light and delicious.
70g softened butter
200g cream cheese (I use Philadelphia )
400g icing sugar sifted
Beat the butter till its super soft then add the cream cheese till combined don't over beat or cream cheese goes runny, next add half the sugar till combined then add the rest.
Now you will have perfect pipe-able, spreadable non runny cream cheese frosting. This is the method I use and always comes out delish .
AND
Red velvet cake
150g softened butter
150g sugar
2eggs
Pinch of salt
1 tbsp vanilla essence
125g flour
25g cocoa powder
1 tbsp red food colouring
1/1-2 tsp baking powder
Preheat oven Gas mark 4
Line tin with parchment paper
Mix together the butter and sugar till fluffy then gradually add the beaten eggs, salt and vanilla.
Add half the flour to stop from curdling.
Then add rest of flour, cocoa powder and baking powder till all mixed.
Add food colouring and mix well.
Tip into tin and cook for 40-45mins or until skewer comes out clean from the middle of cake.
Leave in tin for 5mins, then remove from tin remove parchment paper nd leave to cool on wire rack.
If making cupcakes same temperature but for 20-25 mins check after 20 mins with skewer then leave to cool on wire rack.
Made them before came out lovely light and delicious.
Red velvet cupcakes
Aysha Karolia
60g butter
150g caster sugar
1 egg
10g cocoa powder
20ml red food colour
1/2 tsp vanilla essence
120ml buttermilk
150g plain flour
1/2 tsp salt
1/2 tsp bicarbonate of soda
11/2 tsp white vinegar
Preheat oven to 170 , beat butter And sugar till fluffy, add in egg and beat well. In a separate bowl add the cocoa, vanilla and red colour and make a thick dark paste, add to the butter mixture and beat well, then add in 1/2 buttermilk and slowly mix in then 1/2 of the flour and mix in then the remaining buttermilk and mix again and the flour and thoroughly mix well. Finally add salt, vinegar and bicarbonate of soda and mix again spoon mixture into cupcake cases and bake for 20 mins. Cool completely the make icing as follows ...300g icing sugar, 50g soft butter, 125g cream cheese, beat well together and pipe onto buns, decorate with a crumbs from a crushed bun.
Makes 15
60g butter
150g caster sugar
1 egg
10g cocoa powder
20ml red food colour
1/2 tsp vanilla essence
120ml buttermilk
150g plain flour
1/2 tsp salt
1/2 tsp bicarbonate of soda
11/2 tsp white vinegar
Preheat oven to 170 , beat butter And sugar till fluffy, add in egg and beat well. In a separate bowl add the cocoa, vanilla and red colour and make a thick dark paste, add to the butter mixture and beat well, then add in 1/2 buttermilk and slowly mix in then 1/2 of the flour and mix in then the remaining buttermilk and mix again and the flour and thoroughly mix well. Finally add salt, vinegar and bicarbonate of soda and mix again spoon mixture into cupcake cases and bake for 20 mins. Cool completely the make icing as follows ...300g icing sugar, 50g soft butter, 125g cream cheese, beat well together and pipe onto buns, decorate with a crumbs from a crushed bun.
Makes 15
Passion fruit cheese cake
Links shared by Atia Zahra Gillani. She made this cheesecake from the shared link. http://www.nigella.com/recipes/view/nigel-slaters-a-simple-passion-fruit-cheesecake-1576
Rosher Duba by Luthfa Rahman
Make dough using boiled milk n plain flour, massage well add egg n a spoon of ghee, make like a shondesh n pattern ass desired, fry in ghee or oil slowly then over night soak in suger syrup
similar recipe by Rowshan Komoruzzaman
need to boil water add dahl (red split lentils) and fine rice flour as you would make nonor boora. make into dough roll out cut into shapes or make small shandash and press patterns onto it. fry in oil, soak in syrup. you can also freeze it before frying, a quick nasta when guests come a round. or make some and store in an air tight jar it keeps for a while. it tastes sweet and crunchy similar to mashala handash but with the sweetness.
similar recipe by Rowshan Komoruzzaman
need to boil water add dahl (red split lentils) and fine rice flour as you would make nonor boora. make into dough roll out cut into shapes or make small shandash and press patterns onto it. fry in oil, soak in syrup. you can also freeze it before frying, a quick nasta when guests come a round. or make some and store in an air tight jar it keeps for a while. it tastes sweet and crunchy similar to mashala handash but with the sweetness.
Grilled Chicken- Tried and tested
Hamda Gharib
After washing your chicken rub with salt, lemon juice & tumeric.
Cook 2 cups of plain white rice as normal.
Chop a big bunch of coriander with fresh mint and dill. Stir these chopped herbs into the cooked rice and also add a teaspoon each of ground cumin & paprika. Add as many stoned olives as you like.
Stuff the chicken cavity with some of this herby rice. Pile the rest of the rice into your roasting tray. Place your chicken on top of this bed of rice and roast at gas 7 until cooked.
When you come to serving: scoop out the rice from inside the chicken and mix it with the roasted rice. Quarter the chicken and pile on top of the rice. Makes a great dinner centre piece!
Khadijah Zaidi Hamda gharib how much salt lemon n turmeric for 1 roaster chicken? Jkk!
Sunday at 21:08 via mobile · Like
Hamda Gharib Khadijah - I don't actually have a precise amount in mind for the marinating rub :-[ I shake some salt with tumeric (perhaps approx 1.5 tsp of each) into a tiny bowl & shake onto that lemon juice from a bottle enough
After washing your chicken rub with salt, lemon juice & tumeric.
Cook 2 cups of plain white rice as normal.
Chop a big bunch of coriander with fresh mint and dill. Stir these chopped herbs into the cooked rice and also add a teaspoon each of ground cumin & paprika. Add as many stoned olives as you like.
Stuff the chicken cavity with some of this herby rice. Pile the rest of the rice into your roasting tray. Place your chicken on top of this bed of rice and roast at gas 7 until cooked.
When you come to serving: scoop out the rice from inside the chicken and mix it with the roasted rice. Quarter the chicken and pile on top of the rice. Makes a great dinner centre piece!
Khadijah Zaidi Hamda gharib how much salt lemon n turmeric for 1 roaster chicken? Jkk!
Sunday at 21:08 via mobile · Like
Hamda Gharib Khadijah - I don't actually have a precise amount in mind for the marinating rub :-[ I shake some salt with tumeric (perhaps approx 1.5 tsp of each) into a tiny bowl & shake onto that lemon juice from a bottle enough
Grilled Chicken
Grilled chicken by Rujie Khatun Uddin
1 diced onion, 1/2 a tsp of tumeric,ginger powder, white pepper, 1/4 tsp of safron, 1/2 a cup of freshly diced parsley and coriander,1 zest of a lemon and lemon cut in half , 1/4 cup of olive oil and salt.
Mix altogether and stuff the chicken.
Place in the oven and bake for 1 and a half hrs add little olive oil in the tray with one cup of water..
When serving place olives and fry chips..i used the chicken stock to make gravy. Just make it thick with flour or corn flour.
1 diced onion, 1/2 a tsp of tumeric,ginger powder, white pepper, 1/4 tsp of safron, 1/2 a cup of freshly diced parsley and coriander,1 zest of a lemon and lemon cut in half , 1/4 cup of olive oil and salt.
Mix altogether and stuff the chicken.
Place in the oven and bake for 1 and a half hrs add little olive oil in the tray with one cup of water..
When serving place olives and fry chips..i used the chicken stock to make gravy. Just make it thick with flour or corn flour.
Tuesday, 6 August 2013
Fathema Shahzadi Ahmed- Chiili cheese bites
Ingredients
Grated cheddar cheese, I used 250g and got about 30 out of them.
Roughly chopped tomatoes
As much jalapenos as you like, chopped small
Chopped coriander
Salt and pepper to season
Method
Mix all ingredients together
Mould into balls, I made them quite big, next time I’d make them slightly smaller, they’re very filling!
Beat egg in a dish
Pour breadcrumbs in dish
Have a little production line going: cover balls in egg mix, coat with breadcrumbs.
When you’re done, do it all again, dip in egg and re-coat with breadcrumbs, this will ensure that the cheese is doubly coated so less danger of it spilling out when frying.
Freeze! This is an important step. They need to be frozen so they can set. If you fry straight after making the cheese will probably spill out.
When you’re ready to eat, deep fry. They don’t take long, take out when golden brown. Enjoy!
Ingredients
Grated cheddar cheese, I used 250g and got about 30 out of them.
Roughly chopped tomatoes
As much jalapenos as you like, chopped small
Chopped coriander
Salt and pepper to season
Method
Mix all ingredients together
Mould into balls, I made them quite big, next time I’d make them slightly smaller, they’re very filling!
Beat egg in a dish
Pour breadcrumbs in dish
Have a little production line going: cover balls in egg mix, coat with breadcrumbs.
When you’re done, do it all again, dip in egg and re-coat with breadcrumbs, this will ensure that the cheese is doubly coated so less danger of it spilling out when frying.
Freeze! This is an important step. They need to be frozen so they can set. If you fry straight after making the cheese will probably spill out.
When you’re ready to eat, deep fry. They don’t take long, take out when golden brown. Enjoy!
Friday, 2 August 2013
CREAM
Heavy Cream is also known as 'Whipping cream' with a high percentage of fat.
Mascarpone is an Italian cheese made from cream. Mascarpone is milky-white in color and is easy to spread. Can be used in frosting & icing.
ALWAYS mix butter with cream cheese/soft cheese or mascarpone.
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