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Sunday, July 8, 2012
Chicken Roast
|
Chicken
|
|
|
Ghee
|
2 1/2 cups
|
Onion (sliced)
|
4 counts
|
Onion
|
1.5 cup
|
Garlic paste
|
1 tab spoon
|
Ginger paste
|
4 tab spoons
|
Mace paste
|
¼ tea spoon
|
Nutmeg paste
|
½ count
|
Cinnamon paste
|
1 teaspoon
|
Cardamom paste
|
½ teaspoon
|
Cloves paste
|
3 counts
|
Salt
|
|
Sugar
|
1 tab spoon
|
Lemon juice
|
2 tab spoons
|
Plain yogurt
|
1 cup
|
Milk
|
2 cups
|
Keora or Rose Water
|
2 tab spoons
|
Saffron
|
Lemon yellow color
|
|
|
Heat the ghee and add the sliced onions. When browned, remove half the fried onions. After few minutes put the chicken in and fry until golden brown. Mix the yogurt with
other spices and add to the pot. Stir and cover. The chicken will release water. When the water dries up and the chicken is cooked, stir in high heat until the sauce thickens and the ghee separates. Add the reserved fried onions, sugar, lemon juice and keora and keep stirring for a few more minutes.
This can be made into Morog Polao by mixing this with polao.
Labels:
Bangladeshi,
Chicken,
Curry
Mushroom Stir Fry in Butter
Heat butter in wok. Add cumin seeds.
Slice onions and fry until brown.
Slice potatoes thinly and add to the wok. Add salt and pepper. Stir fry until cooked.
Add the mushrooms and season more if needed. Stir fry in highest heat setting until browned and slightly charred and color resembles picture above.
Sliver green chilies and add.
Recipe from Shamima Bhabi (with the addition of cumin seeds and green chilies).
Labels:
Side Dish,
Vegetarian
King Prawn in Coconut Milk
Salt and fry the shrimp in oil until red color appears.
In the same oil add two pieces of star anise, cumin, bay leaves, cinnamon stick, black pepper, pinch of mustard seeds and let it sizzle.
Dice onions and add to the oil. Fry until golden brown.
Add turmeric, red chili powder, and pinch of cumin powder and stir for couple of minutes.
Add salt and a can of coconut milk.
Let it simmer and cook until the oil separates and it looks like picture above.
Add the shrimp and sugar (to taste) and cook on low heat for 15-20 minutes until sauce thickens and the flavor develops.
Optionally, add two green chilies and cover and cook on low heat for the flavor to infuse.
Sprinkle half to one teaspoon (to taste) of garam masala. Stir and keep on low heat for 10 more minutes.
For a little extra decadence- add a tablespoon of ghee. Yummmmm!
Enjoy!
Labels:
Bangladeshi,
Curry,
Indian,
Shrimp
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