Wednesday, June 29, 2011

Crab meat cutlet


Readymade crab meat sticks - 1 packet
Bread crumbs - 1/2 cup
Egg - 1 no
Ginger-garlic paste - 1 tblsp
Red chilly powder - 2 tblsp
Coriander powder - 1 tblsp
Turmeric powder - 1 tsp
Asafetida (Hing) - 1/2 tsp
Lemon juice - 1 tsp
Salt as per taste
Oil for frying


1. Defrost the ready crab meat sticks. Fry these sticks with little oil in a pan.

2. Mince these sticks in a mixer.
3. Take this mixture in a bowl. Add egg, red chilly powder, coriander powder, hing, turmeric powder, lemon juice and salt as per taste.Mix all the ingrediants well.
4. For the binding of these cutlets add bread crumbs as per required.
5. Make cutlets with this mixture.
6. Add little oil in a pan and shallow fry these cutlets.
7. Serve these cutlets hot with tomato sauce or tamarind chutney.

Thursday, June 23, 2011

Koyla chicken (Smoked Chicken)


Chicken - 500 gm
Tomato - 3 tomato puree
Cashew powder - 1/4 cup
Cream - 4 tbsps
Red chilly powder - 4 tsps
Turmeric powder - 1 tsp
Garam masala - 2 tsps
Ginger-garlic paste - 2 tbsps
 Lemon - 1/2
Ghee - 4 tbsps
Charcol (Koyla)- 1 no
Salt as per taste


1. Cut the chicken in medium size pieces.
2. Marintae the chicken with ginger-garlic paste, turmeric powder, red chilly powder, garam masala and salt as per taste.
3. Add 3 tbsps ghee in a pan. Fry the marinated chicken in it for 2-3 minutes.
4. Once the chicken get little brown in color, add tomato puree to it and let it simmer for 2-3 minutes.
5. When the gravy becomes thick, add cashew powder and 1/2 lemon juice to it and cover it.
6. Till the chicken is getting cooked, heat the charcol on gas burner till it's red.

7. After 4-5 minutes chicken will get cook. Add cream and mix well. Switch off the gas.
8. Place one small bowl in the middle of chicken gravy. Put hot charcol in it and pour 1 tbsp of ghee on it.

 9. Cover the chicken immediately and let it be covered for 5-10 minutes.
10. Garnish the chicken with chopped corainder and serve hot with Naan or roti.
11. Smokey flavour of chicken gravy tastes awsome.

Monday, June 20, 2011

Imrati / Jangiri

Imrati / Jangiri is one of the popular Indian sweet. It is quite similar to Jalebi, only the difference is, Jalebi is made by Maida i.e. Rafined flour and Imrati is made by Urad dal i.e. black lentil. So, now we'll learn how to make Imrati.


Urad dal (black lentil) - 1 cup
Rice flour - 1/2 cup
Sugar - 1 cup
Water - 1 cup
Cardamom powder - 1 tsp
Saffron - 1/2 tsp
Red food color - 1/4 tsp
Oil for frying
Salt a pinch


1. Soak the urad dal for 8 hours. Grind it in a very smooth paste.
2. Add 1/2 cup of rice flour, salt and red color to it. Mix these all together.
3. In an another pan take 1 cup of sugar and 1 cup water. Let it simmer on the gas till it gets 1 thread constistncy. Add cardamom powder and saffron to it.
4. Heat oil in a pan for deep frying.
5. For making Imrati you can use any sauce bottle or piping bag. I used a plastic bag for it and made one small hole with the use of hot stick.

6. Take the urad dal mixture in this plastic bag and make Imrati in hot oil. At this time oil should not be too hot and it should be on medium flame.
7. Once the imrati is hard from one side, flip it on anothr side.
8. When the imrati is hard from both side, remove it from oil and soak it in the sugar syrup for 1-2 minutes.
9. After 1-2 minutes remove it. Imrati is ready to eat.