Category Archives: Author

Shami Kabab

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Minced meat with oriental spices makes a great snack item.

Servings: 6 | Time To Prepare: 45 Minute | Submitted By: Chitra Nag

Ingredients

  • 1, Lb, minced Meat (lamb or goat)
  • 1/2, cup Bengal Gram
  • 2, Small (chopped) Onion
  • 0.5, Inch piece (chopped) Ginger
  • 6, Pods (chopped) Garlic
  • 3, Whole (or 1 tsp powder) Whole Red Chili
  • 1, Tsp Cumin Seeds
  • 1, Tsp Coriander Seeds
  • 0.5, Tsp Turmeric powder
  • 4, Chopped Green Chili
  • 4, Whole Cardamom
  • 1, Inch piece Cinnamon
  • 8, Cloves
  • 1/4, tsp Nutmeg powder
  • 4, Flakes Mace
  • 3, Bay Leaf
  • 8, Peppercorns
  • 1, tsp Salt
  • 12, Almond
  • 1/4, cup Coconut (grated)
  • 2, tsp Posto
  • 1, Cup Water
  • 4, Stalks Cilantro
  • 3, Chopped Green Chili
  • 1, Large Egg

Instructions

  1. Put all the ingredients from meat to water in pressure cooker and cook until 5 or 6 whistles. Else you can also cook in a pan for about 25 to 30 minutes till well done. Ensure that the meat mixture is not too dry and not too watery.
  2. Cool and remove and grind the mixture to a fine paste in an electric grinder. Check that the mixture is just about dry before removing from the pressure cooker. If you find too much watery then cook without lid for a few minutes till the meat mixture is little dry.
  3. Mix chopped cilantro (green coriander leaves), green chili chopped and one egg with the meat mixture.
  4. Take a handful of the mashed meat and make into round shape and then flatten each ball in the palm of your hand.
  5. Heat one table spoon oil in a flat pan and fry each of the kabobs in reduced heat turning a few times till both sides are light brown.
  6. Serve hot garnished with onion rings and lemon slice.

Ratings

indranib2000 (1/21/2006)….she writes in the recipe abt mixing ingredients from meat to water except that water does not seem to be in the list at all…what ingredients r we mixing in step 1.

Titlee (8/27/2004)….Excellent!!!! It just melts in the mouth.

Note: these are the reviews posted by users on the old angithi.com website,
which has been now ported to this blog site.

Green Mango Chutney

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Combination of sweet and sour taste with mango makes an Irresistible sauce as after meal condiments.

Servings: 6 | Time To Prepare: 15 Minutes | Submitted By: Chitra Nag

Ingredients

  • 1, Lb Mango (Green)
  • 1, Cup Sugar
  • 0.25, Tsp Salt
  • 1, Tsp (grated) Ginger
  • 1, Tsp Panch Phoron
  • 2, pc Whole Red Chili
  • 3, Cup Water
  • 2, Tbsp Raisins
  • 1/4, cup, grated Coconut
  • 1/2, tsp Salt

 

Instructions

  1. Green mangoes are preferable, but half ripe  mangoes can also be used. Peel off the skin and cut in small pieces.
  2. Heat oil add panch-phoron and whole red chili and fry for a minute.
  3. Add mango, ginger, raisins and cook for one minute. Add sugar, salt, water and bring to boil. Reduce heat and simmer till thickens.
  4. Remove, cool and serve.

Ratings

daisyguha (7/10/2003)….It was delicious. We all liked it.

 

Chili Chicken

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An all time Chinese favorite.

Servings: 4 | Time To Prepare: 20 Minutes | Submitted By: Chitra Nag

Ingredients

  • 1, Lb Chicken
  • 6,  Green Chili
  • 0.5, Inch piece Ginger
  • 3, tbsp Soya Sauce
  • 0.5, Tsp Ajinomoto
  • To taste Salt
  • 3, Tbsp Cooking Oil
  • 1, Red and 1 Green Bell Pepper

Instructions

  1. Dice the chicken into small pieces. Marinate in Soya sauce for about 15  minutes.
  2. Chop whole green chilies into thick slices. Chop the ginger finely. Cut the red and green bell peppers into bite size pieces.
  3. Heat oil in a non-stick pan and add the chicken pieces removing them from the marinade. Cover the pan and fry in medium heat, stirring occasionally till almost done. Remove the chicken.
  4. Fry the green chilies over low heat for a minute. Add the ginger and fry for a minute. Add the chicken pieces, bell peppers and one tablespoon of Soya sauce and a little water. Check for seasoning. Allow to simmer for a few minutes. Add ajinomoto (Chinese salt) before removing from heat.
  5. Serve hot with Chinese fried rice or plain steamed rice.

Ratings

sambuca (1/17/2005)….Simply delicious and so easy. A definite keeper on our menu.

tipoo (11/8/2004)….really mediocre

bindiyasama (8/19/2004)….really good and simple.

 

Red Chili Pickle

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Hot and spicy pickle having excellent aroma of spices and a must with Alu Paratha.

Servings: 25 | Time To Prepare: 2 Hour | Submitted By: Chitra Nag

Ingredients

  • 4 Lb  Whole Red Chili
  • 3 Oz (100 gm) Mustard Seeds
  • 3 Oz (100 gm) Cumin Seeds
  • 3 Oz (100 gm) Red Chili Powder
  • 3 Oz (100 gm) Kalo Jeera
  • 3 Oz (100 gm) Methi
  • 1 Oz (25 gm) Aniseed(   Saunf/Mouri)
  • 3 Oz (100 gm)  Ajwain
  • 1 Tsp Rock Salt (Kala Namak)
  • 6 Oz (200 gm) Salt (As required)
  • 1/2 tsp Asafetida
  • 3 Oz (100 gm) Mango Powder (Aamchur)
  • 1 Liter  Mustard Oil (As Required)

 

Instructions

  1. Select whole large red chili. Wash and wipe and dry in sun.
  2. Take each red chili and core through top and extract the seeds. Keep the seeds and the chilies separately.
  3. Roast all the spices and grind (course)
  4. Mix all the ground spices with the chili seeds and 2 table spoons (as required) of mustard oil.
  5. Stuff each red chili with the spice mix from Step 4 one at a time.
  6. Put all the stuffed red chilies in a glass jar and pour enough mustard oil to cover all the chilies.
  7. Expose the jar to sunlight for a few days and then store in a cool dry place. After about 7-10 days the chilies will become soft and ready to be served.

Ratings

pavneet (8/13/2001)….The pickle has an excellent aroma which makes the mouth water.The oil leftover after finishing the pickle is makes any cooking tasty and nice,that is,if used for cooking.

Chicken Curry

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Authentic Indian style curried chicken. An all time favorite.

Servings: 4 | Time To Prepare: 35 Minutes | Submitted By: Chitra Nag

Ingredients

  • 1, Whole Cornish Hen Chicken
  • 0.5, Tsp Turmeric powder
  • To taste Salt
  • 0.5, Tsp Sugar
  • 2, Tsp Red Chili Powder
  • 1.5, Tsp Coriander Seeds
  • 0.5, Tsp Cumin Seed Powder
  • 3, Cardamom
  • 0.5, Inch piece Cinnamon
  • 7, Cloves
  • 3, Small ( Chopped) Onion
  • 0.5, Inch piece Ginger
  • 2, pods Garlic
  • 3, tbsp. Yogurt

Instructions

  1. De-skin the chicken, clean, wash and cut into 8 pieces. Drain all water and dry.
  2. Grind one onion, ginger and garlic adding 2 tsp. water. Strain the paste and add the resulting juice to the chicken.
  3. Add all the ingredients from salt to the powdered cumin seeds to the chicken. Add the yogurt and mix well. Crush cardamom, cinnamon and cloves and add. Marinate for 30 minutes.
  4. Heat oil and fry the remaining chopped onion till brown in color. Add the marinated chicken and cook with occasional stirring till the oil starts to separate.
  5. Add two cups of water and add to the chicken and bring to boil. Reduce heat and simmer for another 10 minutes.
  6. Serve hot with basmati rice.

Ratings

daisee (9/24/2005)….The Colour did not turn out to be that nice as in picture. Taste was okay

Stephen3 (4/24/2004)….JUST HAD FOR TEA 10/10 ADD A LITTLE FRESH CORIANDER(USED CHICKEN BREAST INSTEAD(X 4 OFF) NICE MEAL MRS N

bukun (3/24/2004)….eXcellent Recipe. Thanks Mom!! I tell my wife to make this one whenever I Feel to the have chicken curry.

shri (12/25/2003)….Really yummy and authentic and so easy!

henrik (9/26/2003)….Absolutely beautiful. Reminded me fondly of the curries I ate when I was a hippy in India!! Beautiful gravy, so much nicer than the thick, cloying sauces so common in Indian restaurants in my area (Glasgow)

stuti25 (2/6/2003)….great chicken curry ….it is almost the way my ma made ..reminded me of her….good stuff ……..

shijee2 (1/23/2003)….I found this recipe really helpful

Shibaram

 

MALU (12/5/2002)….Very tasty..

fara (12/2/2002)….its very very good

Monika (11/14/2002)….Excellent…U can get taste of India while setting here in USA.

Hinanaz (10/27/2002)….Your family will shower you with complements -Hina

Note: these are the reviews posted by users on the old angithi.com website,
which has been now ported to this blog site.

Arahar Dal

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One of the most common lentil of Northern India cooked with spices.

Servings: 6 | Time To Prepare: 35 minutes | Submitted By: Chitra Nag

Ingredients

  • 1.5, Cup Yellow Split Peas (Toor/Arahar Dal)
  • 8, Cup Water
  • 1, Tsp Turmeric powder
  • 1, Tbsp Salt
  • 1, Tsp (powder) Coriander Seeds
  • 2, Tsp Sugar
  • 5, Sliced Green Chili
  • 2, Tbsp Cooking Oil
  • 2, Tbsp Ghee
  • 1, large (chopped finely) Onion
  • 3, Pods (chopped finely) Garlic
  • 2, Medium (chopped finely) Tomato
  • 2, Tbsp  (chopped) Cilantro
  • 1, Tsp Red Chili Powder
  • A pinch Asafetida

Instructions

  1. Wash the dal. In a pressure cooker take four cups of water and add the dal and one tea spoon turmeric powder, one tea spoon salt.
  2. Bring to boil and when starts steaming, reduce heat and cook for three minutes.
  3. Cool and mash the dal with a large spoon.
  4. Add, coriander powder, green chilies, sugar and remaining water. Bring to boil ,reduce heat and simmer for six to seven minutes.
  5. Heat oil and ghee in a non-stick pan for one minute. Add chopped onion and garlic and fry till light brown. Add chopped tomato and cilantro and continue frying for two minutes. Add a pinch of hing and cook for a few seconds and remove from heat. Add red chili powder and dal immediately..
  6. Serve hot with roti or steamed rice.

Ratings

daisee (12/15/2005)….Very good Arhar Dal recipe.

mimi75 (10/28/2004)….Excellent.

Shinu (3/5/2004)….Excellent dal recipe..

nilita (2/12/2004)….Lovely.. that elusive taste of small town India. And very light too.

Note: these are the reviews posted by users on the old angithi.com website,
which has been now ported to this blog site.

Handi Chicken

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Chicken cooked with cashew nuts and coconut.

Servings:  | Time To Prepare: 30 Minutes | Submitted By: J.K. Nag

Ingredients

  • 2, Lb Chicken
  • 6, Green Chili
  • 6, Pods Garlic
  • 1, Inch piece Ginger
  • 1, Lemon
  • 2, Medium Onion
  • 0.5, Cup Cashew nut
  • 0.25, cup Coconut
  • 0.5, Cup Cilantro
  • 2, Tsp Red Chili Powder
  • 2, Bay Leaf
  • 2, Tsp or to taste Salt
  • 0.5, Cup Yogurt
  • 2, Tbsp Ghee

Instructions

  1. Take Cornish hen and cut into eight pieces.
  2. Grind green chilies, ginger and garlic into a fine paste adding little water. Marinate the chicken pieces with this mixture and keep aside for 15 minutes.
  3. Either take grated coconut or best is to cut strips from fresh coconut. Grind cashew nut, coconut, yogurt and coriander leaves to a fine paste.
  4. Chop onion finely. Heat ghee and oil for two minutes add chopped onion and fry till light brown, add the marinated chicken and cook for five minutes in reduced heat stirring occasionally. Add ground cashew nut mixture and red chili powder and cook on slow fire for about twenty minutes adding one cup water till done.
  5. Add ground cashew nut mixture and red chili powder and cook on slow fire for about twenty minutes adding one cup water if required till done.
  6. Serve hot with basmati rice or roti or paratha.