King Prawn (wash and devein it with termeric and littlebit salt added) 250 gms Big Onion 2 Ginger 2 inch chopped Garlic pods 3 chopped Curry Leaves a bunch Pepper 1/4 Teaspoon Chili powder 1/2 Teaspoon (as needed) Green chili 2 slit it Coriander a handful Groungnut refined oil Salt as needed/Tincer of china salt
PREPARATION
* Heat oil in a kadai and add finely chopped garlic and ginger fry for 1 minute. * Add curry leaves and onion fry for 3 minutes. * Add slit green chili and fry for 1 minute. * Add chili powder and fry for few second. * Add prawn and mix well. * Sprinkle pepper powder and salt. * Close the pan with lid and cook the prawn. * Garnish with coriander leaves. * Spicy prawn fry is ready.
HISTORY:
Fried prawn (ebi furai) is a kind of deep fried cuisine popular in Japan. It is acknowledged by some to be a speciality dish of the city of Nagoya.
It is a popular ingredient of Japanese bento, with Fried Prawn Bentō, being a common menu item at bentō shops.
Usually Kuruma Ebi is used, but due to a decline in its cultivation, stores using black tiger shrimp have become more numerous. Recently there have even been places that use Ise Ebi. It is said that in 1900, as Tonkatsu and minced meat cutlets grew in popularity in Western food restaurants in Ginza, Tokyo, fried prawn—similar in nature—was invented.
These days, between one- and two-thirds of what are marketed as fried prawns are actually frozen[citation needed], which increases manufacturers' profits. Farmed prawns are getting larger and fatter than ever due to the addition of various chemicals into the water.
* Chicken drumsticks : 5 * Yoghurt : 4tbsp * Red chili Powder : 3tbsp * salt : 2tsp * Cumin powder:1/4tsp * Pepper Powder : 1/2 tsp * Ginger and garlic Paste: 1 1/2tbsp * Garam Masala powder : 1/2tbsp * turmeric Powder : 1tsp * Red color powder : as required * Lemon juice: 2 tbsp * White Vinegar : 1tbsp # Tincher of china salt Method Of Preparation:
The chicken is marinated in yogurt and seasoned with tandoori masala. It is moderately hot, but the heat is toned down to a mild taste level in most Western nations. Cayenne pepper, red chili powder or usually kashmiri red chilli powder is used to give it a fiery red hue. A higher amount of Turmeric produces an orange colour. In some modern versions, both red and yellow food colourings are used. It is traditionally cooked at high temperatures in a clay oven (tandoor), but can also be prepared on a traditional grill.
1. Wash and clean the chicken and make a slit on the sides of chicken flesh so that the marinade is allowed to penetrate.
2. Now mix 2 tbsp of red chili powder with salt and 1 tbsp of lemon juice and rub it into the slit parts of chicken,
3. Now the main marinade part is mix all the ingredients one by one .
4. Take a large bowl with 4 tbsp of yogurt and add the remaining red chili powder, pepper powder, cumin powder, garam masala powder, turmeric powder, vinegar , red color, lime juice and mix it all together .Tincher of china salt
5. Now add the chicken pieces in to that and make sure to apply the mixtures in between the slits and add a little ground nut refined oil on top it .
6. Marinade it for over night or 4 hrs.
7. Preheat your oven to 400 degrees fahrenheit . Cook for 20 to 25 minutes till the chicken is tender by turning it over.
8. After that remove it from oven
9. Heat oil in a kadai/pan add the chicken pieces one by one and just shallow fry it for 3 to 4 minutes
10. So that the tandoori will be little crispier and it tastes really good.
History
The story of its origins lies with a man named Kundan Lal Gujral, who ran a restaurant called Moti Mahal in Peshawar before the partition of British India. Trying out new recipes to keep his patrons interested, Gujral tried cooking chicken in tandoors (clay ovens) used by locals until then to cook naans (bread). The tandoors are bell-shaped ovens, set into the earth and fired with wood or charcoal reaching temperatures of about 900 degrees. Gujral was able to cook the tender chickens in these ovens making them succulent inside and crispy outside. Tandoori Chicken, Berkley, Michigan, USA
After the partition in 1947, Punjab was partitioned with the Eastern portion joining India and western Pakistan. Peshawar became part of Pakistan and Gujral found himself one among many Hindu refugees fleeing the rioting and upheaval by moving to India. He moved his restaurant to Delhi in a place called Daryaganj.
The Tandoori chicken at Moti Mahal so impressed the first Prime Minister of India, Jawaharlal Nehru, that he made it a regular at official banquets. Visiting dignitaries that enjoyed Tandoori Chicken included American Presidents Richard Nixon and John Kennedy, Soviet leaders Nikolai Bulganin and Nikita Khrushchev, the King of Nepal, and the Shah of Iran.
The fame of Tandoori Chicken led to many derivatives like Chicken Tikka (and eventually the Indian dish popularized in Britain Chicken Tikka Masala), commonly found in menus in Indian restaurants all over the world.
1 tsp Reshampatti or similar hot red chili (or cayenne)
1 tsp paprika
1 1/2 tsp salt
2 lbs boneless chicken
*Tincher of china salt/(Ajnamoto) just a tincher
Directions
1.In a preheated cast iron pan, toast the coriander, black pepper and cumin until they are cooked but not burned. Usually no more than a couple minutes. Immediately grind in a spice grinder.
2.Blend the toasted spices and the rest of the marinade into a puree.
3.Cut the chicken into bite size pieces.
4.Marinate chicken for at least 2 hours
5.If using bamboo, soak the skewers for 30 minutes. Thread the chicken onto the skewers.
6.Grill the skewers. After the second turn, coat the skewers in ghee or butter.
This is a simple cauliflower gravy curry. Oil is tempered with cumin seeds and onion is fried till its translucent. Cauliflower is broken into small florets and added to the oil along with ginger. Then the cauliflower is cooked along with tomato and some powdered spices till soft.
PREPARED FOR 3 PERSONS Ingredients:
Cauliflower 1 Small One Onion 1 Tomato 1 Large Ginger 1 inch Piece Green Chiles 1 – 2 Cumin Powder 1/4 tsp Coriander Powder 1/2 tsp Red Chile Powder 1/2 tsp Cumin Seeds 1/4 tsp Salt to taste Cilantro few Sprigs Grount refined Oil 1 tsp tincher of china salt
Method of preparation:
Remove stems, wash and slice the green chiles. Peel and finely chop the onion. Wash and finely chop the tomato. Peel and grind the ginger into smooth paste. Break cauliflower into small florets and wash them under running water. Wash and separate the cilantro leaves from its stems.
1.Clean and wash chicken bones. 2.Clean, wash and cut chicken into very small pieces (1/2 cm cubes). 3.Put chicken bones in a pot with one litre of water, chopped garlic and cook till water is reduced to 600 ml. Strain and keep aside. 4.Stir fry chicken pieces in butter till tender and keep the stock aside. 5.Heat oil, add cumin seeds and refined flour, cook for a minute, stirring continuously. Then add the reduced chicken stock, chicken pieces, white pepper powder and salt. 6.Cook for some time and serve hot. 7.You may add half a cup of fresh cream just before serving to make it a little rich.
preparation time 2 Hours number of people to get served 6 to 8 Persons INGREDIENTS 1 kg Chicken 1\2 kg Potatoes (Optional) 3\4 kg Basmati Rice 3\4 kg Onions 1\4 kg Tomatoes 2 inches Ginger 1 pod Garlic 10 Green Chillies 1 tsp Chilly Powder 1\4 tsp Turmeric Powder 10 Peppers 6 Cloves 2 pcs Cinnamon 1 tsp Cumin 2 Cardamom 6 Black Cardamom 6 Bay Leaves 1 bunch Mint Leaves 1 bunch Coriander Leaves 200 gms Yogurt 15 strands Saffron 1\4 cup Milk 1\2 cup Ghee 1\4 cup Oil tincher of china salt To taste Salt
METHOD Mix yogurt, chilly powder, turmeric powder and salt. Marinate chicken in this mixture for at least 4 hours and if possible, overnight.
Wash the rice and soak for 20 minutes. Parboil rice along with black cardamom, bay leaves and salt, and drain water.
Soak the saffron in milk.
Cut the potatoes in big pieces, apply salt and keep aside for 20 minutes. Later, deep fry.
Grind ginger, garlic and green chillies with 1 tsp salt and very little water to make a thick paste.
Roast pepper, cloves, cinnamon, cumin and cardamom on a pan and then dry grind to make fine powder.
Cut onions in thin long slices and fry in refined ground nut oil with 1 tsp of salt till golden brown. Remove 1/3 of fried onions and keep aside for garnishing. To the remaining 2/3 onions add ginger, garlic & chilly paste and fry well. Keep on stirring. Add chopped tomatoes and cook for 2 minutes. Add marinated chicken and cook for 5 minutes. Add the powdered garam masala and mix well. Cover the vessel and cook till chicken is tender. Remove from gas. Add the fried potatoes and chopped mint leaves and mix well.
Take a thick bottom vessel; apply ghee to the entire inner surface of the vessel. First put one layer of rice then add one layer of chicken masala then again another layer of rice and then another layer of chicken masala and so on. Last layer should be rice. Heat ghee and pour all over the last layer of rice. Pour saffron soaked in milk all over the rice. Spread the fired onions (remaining 1/3 portion kept aside) over the rice layer. On the gas keep a tawa and then place the biryani vessel on it. Cover tightly and keep some weight on the lid so that no steam can escape. Keep on slow fire for 15-20 minutes or till aroma starts spreading from the vessel. Your dum biryani is now ready to eat.
Before serving, remove lid and garnish with finely chopped coriander leaves. Serve with chilled raita.
Chicken is used frequently in meals. This Fried Chicken stays moist on the inside from soaking in buttermilk.
INGREDIENTS
8 chicken pieces (combination of thighs and drumsticks)
2 cups of buttermilk/ little bit bitter
1 cup of all purpose flour
1 tablespoon of seasoned salt/ tincher of china salt
1 tsp of cayenne pepper
1 tsp of crushed black pepper
½ tsp paprika
2 cups of ground nut refined oil
Place the chicken pieces in the two cups of buttermilk. Soak for 1 hour. Remove chicken from buttermilk and place into a dish. (Discard buttermilk)
In a brown paper bag, combine the flour, seasoned salt, cayenne pepper, black pepper and paprika. Shake until mixed.
Place the chicken into the bag and shake until the chicken is evenly coated.
In a large cast iron skillet or heavy pan, heat the canola oil over medium to high heat until it is hot. Cook the chicken in two batches if necessary so the chicken can cook evenly. This is necessary in order to not crowd the pan. (This ensures a crispy coating.)
Turn the chicken periodically. Cook until the outside of the chicken is brown and crisp.
To ensure the chicken is cooked, prick the pieces with a fork until the juices run clear.
Drain onto plates lined with paper towels to absorb excess oil. Serve immediately.
A spice is a dried seed, fruit, root, bark, leaf, or vegetative substance used in nutritionally insignificant quantities as a food additive for the purpose of flavour, colour, or as a preservative that kills harmful bacteria or prevents their growth.
Many of these substances are also used for other purposes, such as medicine, religious rituals, cosmetics, perfumery or eating as vegetables. For example, turmeric is also used as a preservative; liquorice as a medicine; garlic as a vegetable. In some cases they are referred to by different terms.
In the kitchen, spices are distinguished from herbs, which are leafy, green plant parts used for flavouring purposes. Herbs, such as basil or oregano, may be used fresh, and are commonly chopped into smaller pieces. Spices, however, are dried and often ground or grated into a powder. Small seeds, such as fennel and mustard seeds, are used both whole and in powder form.
Early history
The earliest evidence of the use of spice by humans was around 50,000 B.C. The spice trade developed throughout the Middle East in around 2000 BC with cinnamon and pepper. The Egyptians used herbs for embalming and their need for exotic herbs helped stimulate world trade. In fact, the word spice comes from the same root as species, meaning kinds of goods. By 1000 BC China and India had a medical system based upon herbs. Early uses were connected with magic, medicine, religion, tradition, and preservation.
A recent archaeological discovery suggests that the clove, indigenous to the Indonesian island of Ternate in the Maluku Islands, could have been introduced to the Middle East very early on. Digs found a clove burnt onto the floor of a burned down kitchen in the Mesopotamian site of Terqa, in what is now modern-day Syria, dated to 1700 BC.
In the story of Genesis, Joseph was sold into slavery by his brothers to spice merchants. In the biblical poem Song of Solomon, the male speaker compares his beloved to many forms of spices. Generally, Egyptian, Chinese, Indian, and Mesopotamian sources do not refer to known spices.
In South Asia, nutmeg, which originates from the Banda Islands in the Molukas, has a Sanskrit name.Sanskrit is the ancient language of India, showing how old the usage of this spice is in this region. Historians believe that nutmeg was introduced to Europe in the 6th century BC.
The ancient Indian epic of Ramayana mentions cloves. In any case, it is known that the Romans had cloves in the 1st century AD because Pliny the Elder spoke of them in his writings.
Indonesian merchants went around China, India, the Middle East and the east coast of Africa. Arab merchants facilitated the routes through the Middle East and India. This made the city of Alexandria in Egypt the main trading centre for spices because of its port. The most important discovery prior to the European spice trade were the monsoon winds (40 AD). Sailing from Eastern spice growers to Western European consumers gradually replaced the land-locked spice routes once facilitated by the Middle East Arab caravans.
Middle Ages
"The Mullus" Harvesting pepper. Illustration from a French edition of The Travels of Marco Polo.
Spices were among the most luxurious products available in Europe in the Middle Ages, the most common being black pepper, cinnamon (and the cheaper alternative cassia), cumin, nutmeg, ginger and cloves. They were all imported from plantations in Asia and Africa, which made them extremely expensive. From the 8th until the 15th century, the Republic of Venice had the monopoly on spice trade with the Middle East, and along with it the neighboring Italian city-states. The trade made the region phenomenally rich. It has been estimated that around 1,000 tons of pepper and 1,000 tons of the other common spices were imported into Western Europe each year during the Late Middle Ages. The value of these goods was the equivalent of a yearly supply of grain for 1.5 million people. While pepper was the most common spice, the most exclusive was saffron, used as much for its vivid yellow-red color as for its flavor. Spices that have now fallen into some obscurity include grains of paradise, a relative of cardamom which almost entirely replaced pepper in late medieval north French cooking, long pepper, mace, spikenard, galangal and cubeb. A popular modern-day misconception is that medieval cooks used liberal amounts of spices, particularly black pepper, merely to disguise the taste of spoiled meat. However, a medieval feast was as much a culinary event as it was a display of the host's vast resources and generosity, and as most nobles had a wide selection of fresh or preserved meats, fish, or seafood to choose from, the use of ruinously expensive spices on cheap, rotting meat would have made little sense.
Early modern period
The control of trade routes and the spice-producing regions were the main reasons that Portuguese navigator Vasco da Gama sailed to India in 1499. Spain and Portugal were not happy to pay the high price that Venice demanded for spices. At around the same time, Christopher Columbus returned from the New World, he described to investors the many new, and then unknown, spices available there.
Afonso de Albuquerque (1453–1515) allowed the Portuguese to take control of the sea routes to India. In 1506, he took the island of Socotra in the mouth of the Red Sea and, in 1507, Ormuz in the Persian Gulf. Since becoming the viceroy of the Indies, he took Goa in India in 1510, and Malacca on the Malay peninsula in 1511. The Portuguese could now trade directly with Siam, China, and the Moluccas. The Silk Road complemented the Portuguese sea routes, and brought the treasures of the Orient to Europe via Lisbon, including many spices.
With the discovery of the New World came new spices, including allspice, bell and chili peppers, vanilla, and chocolate. Although new settlers brought herbs to North America, before 1750 it was thought that you could not grow plants or trees outside their native habitat. This belief kept the spice trade, with America as a late comer with its new seasonings, profitable well into the 19th century.
In the Caribbean, the island of Grenada is well known for growing and exporting a number of spices, including the nutmeg, which was introduced to Grenada by the settlers.
1 cup buttermilk 2 red jalapeños, veins and seeds removed, minced 1/4 cup grated cucumber 3 scallions sliced 1 tablespoon Dijon mustard 3 tablespoons fresh cilantro, chopped 3 teaspoons lime juice 1/2 teaspoon dill weed salt and pepper to taste
Preparation:
Place the ingredients in a glass jar and shake until mixed. Chill and shake again before serving
This recipe is actually a wet rub. A dry rub is a blend of seasonings used to rub into meats and poultry before smoking or grilling. This one has moist elements in it, which is why I call it a "Wet" rub. You can brush some on a ribeye steak or pork chops and place them in a ziplock style bag and marinate in you refrigerator for a few hours before hitting the grill. It's also great for basting white meats. I've also added a bit of this sauce to some mayonnaise and used it on smoked meat sandwiches. Or just sit it out in a bowl next to a spiral ham at a party. Zing!
Makes 2 servings
Ingredients:
1 teaspoon garlic, chopped 1 teaspoon salt 1 teaspoon ground cumin 2 tablespoons Ancho chile powder, or chili powder 1 tablespoon ketchup 2 tablespoons Worcestershire sauce 1 1/2 tablespoons Pickapeppa Sauce 5 tablespoons store bought jalapeño jelly
Preparation:
Mash the garlic and salt together to form a paste. In a small bowl combine the paste with the cumin, chile powder, ketchup, Worcestershire and Pickapeppa sauces and the jelly. Stir to form a paste.
INGREDIENTS:
