Category Archives: Shantanu Nag

Yakhni Pulao

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A combination of mutton and rice which is famous in Kashmir. Very tasty preparation.

Servings: 4 | Time To Prepare: 1 hour | Submitted By: Pallob Nag

Ingredients

  • 1, lb Meat (lamb or goat)
  • 1, small Onion
  • 6, flakes Garlic
  • 1, inch Ginger
  • 4, Green Chili
  • 1, inch Cinnamon
  • 6, Cloves
  • 2, tsp Coriander Seeds
  • to taste Salt
  • 4, cups Water
  • 2, cups, basmati Rice
  • 4, flakes Garlic
  • 1, inch Ginger
  • 3, tbsp Ghee
  • 1, large Onion
  • 2, tsp Black Cumin Seed (Shahi Jeera)
  • 2, inch Cinnamon
  • 6, Cardamom
  • 8, Cloves
  • 3, tbsp Yogurt
  • to taste Salt
  • 3, sliced hard boiled Egg

Instructions

  1. NOTE: The ingredient lists consists of both the Yakhni and Rice. For the YAKHNI part the ingredients are from Mutton to Water. For the RICE part the ingredients are from Rice to salt.
  2. FOR YAKHNI:
    Wash mutton. Cut into medium pieces.
  3. Peel and quart onion. Cut chilies into big slices. Put all the ingredients from onion to salt (before rice) in a muslin bag.
  4. In a saucepan, place mutton, the muslin bag, and water and slowly bring to a boil. Simmer gently till the mutton is almost done. Remove bag.
  5. FOR RICE:
    Wash and drain rice. Grind garlic and ginger to a fine paste.
  6. Heat the ghee. Fry the onion to rich brown and remove half for garnishing. Add the ground paste and all the dry spices. Fry for 2 or 3 minutes.
  7. Add mutton from Yakhni and curd, fry till brown. Add rice, salt and fry for 5 minutes.
  8. Add Yakhni (2 cups, use water if less yakhni) to soften rice. When rice is cooked, steam for about 5 minutes. Make sure not to over boil the rice. Keep on sampling the rice from time to time.
  9. Garnish with browned onions and sliced eggs.

More Pictures

1 Mutton cut into small pieces.
2 Ingredients for the muslin bag.
3 Mutton and Muslin bag (can use a cotton napkin) in a saucepan
4 Ingredients for making the rice.
5 Fry onions till brown
6 Fry with rest of spices
7 Fry with Mutton and curd.
8 Add rice and fry for few minutes.
9 Add yakhni and cook.

Ratings

ADMIN (11/18/2000)….Very tasty. Must try. Now there are lots of photos to guide you along.

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

Egg Paratha

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Wheat tortilla (paratha) fried in egg batter. Very tasty and easy to make.

Servings: 4 | Time To Prepare: 20 min | Submitted By: Shantanu Nag

Ingredients

  • 3, cups All Purpose Flour
  • as required for making the dough Water
  • 3, tbsp Cooking Oil
  • 1/2, tsp Salt
  • 4, beaten Egg
  • 1, medium, finely chopped Onion
  • 3, finely chopped Green Chili
  • 1/4, inch, grated Ginger
  • 1/4, tsp Ground Black Pepper
  • 1/2, cup Cooking Oil
  • 1/2, tsp Salt

Instructions

  1. In a bowl beat the eggs, onion, green chili, ginger, black pepper, and salt.
  2. Mix flour, oil, salt thoroughly in a bowl and then add sufficient water to make dough, knead for 5 minutes, cover and keep it aside for 15 minutes.
  3. Divide dough into small size balls (like golf balls), flatten each ball into a small circle (around 2 inch diameter).
  4. Spread onto the dough few drops of oil and roll it out into a circle.
  5. Heat a tawa (flat griddle) and when tawa is very hot, place the rolled out dough on it. Leave for half a minute and then turn over.
  6. The paratha will now slowly start to bubble up. Now add a teaspoon of oil onto the top of the paratha and turn over. The paratha immediately starts to blow up.
  7. Take 2 tbsp of the egg batter and spread it evenly over the paratha. Add 1/2 tsp of oil and flip it over. Fry till the egg is cooked (like 1 min).
  8. Remove from tawa when the paratha turns golden brown. Serve hot with fresh grounded pepper over it.

 

Bhatura

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Tasty Indian Wheat Bread goes very well with cholle/chana

Servings: 4 | Time To Prepare: 2 hour | Submitted By: Shantanu Nag

Ingredients

  • 2.5, cups All Purpose Flour
  • 1/2, cup Yogurt
  • 1/2, tsp Baking Powder
  • a pinch, Baking soda
  • 2, tsp Sugar
  • 1/2, cup, for frying Cooking Oil
  • 1, tsp Salt

Instructions

  1. In a bowl add flour, baking powder, baking soda and salt. Mix well and pass it through a sieve.
  2. Add yogurt, sugar and water (as required) and mix gradually to make a soft dough by light kneading.
  3. Add two tbsp. oil into the dough and cover the dough with a wet cloth. Keep it aside for an hour (The longer the better)
  4. Roll them into small golf size balls. Cover and keep to ferment for ten minutes.
  5. Flatten the balls to a round shape of 1 inch diameter. Then roll into five inch diameter circle.
  6. Heat oil in a kadai and deep fry bhaturas on high flame till light on both sides.
  7. Serve hot with cholle.

Ratings

mehkashi (10/16/2006)….i enjoyed both preparing and eating it.

twinkle83 (8/29/2006)….This recipe did very well with my family. Everybody liked it. It was very tasty. Thanks

lizseger (3/9/2006)….awesome recipe — can also use some whey if you have it instead of the water. (note to the person who said the old version of the recipe was ‘disappointing’ — when you make bread, you always add liquid or flour as needed. start small! the amounts listed are often maximums. this is standard in bread recipes.)

ADMIN (10/10/2004)….Thanks for the feedback and for pointing out the problem. We have fixed the recipe. Thanks

stuti25 (9/29/2004)….Caution …beware of this recipe….this recipe is not tried by the author …& i can bet on it …
i just tried it today …& the water is far too much …it doesn not even need half a cup of water …another let down frm angithi

 

Spicy Chicken Tikka

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This spicy tasty chicken tikka will blow off your mind. Beats any kind of barbequed dishes

Servings: 4 | Time To Prepare: 2 hr | Submitted By: Shantanu Nag

Ingredients

  • 2, lb, boneless cubes Chicken
  • 1/2, cup Yogurt
  • 2, tsp Red Chili Powder
  • 3, tbsp Lemon Juice
  • 3, tbsp Tikka Seekh Kabob Masala
  • 3, tbsp  Butter
  • 1, cut into 1 inch circle Bell Pepper
  • 1, large, cut into 1 inch circle Onion
  • 1, tbsp, paste Garlic
  • 1, tbsp, paste Ginger

Instructions

  1. Marinate the chicken with all the spices and ingredients for at least 4 to 24 hours. The more time you marinate the tastier it will be.
  2. Light the barbeque with charcoal. Make sure the coal are red hot.
  3. Cut small slices of capsicum, and cut onion skin into 1 inch square. Insert the marinated chicken, capsicum and onions into the barbeque rods.
  4. Put it in the barbeque, rotating every 10 min. Brush some butter over the chicken as you rotate.
  5. Remove from barbeque when the chicken turns golden brown.
  6. Serve hot with paratha or Nan. Do not forget the wine.

Ratings

grover (9/13/2004)….Marinated for only 1/2 hour. It still turned out really good. Anita

Shinu (2/29/2004)….Very tasty…

ADMIN (2/12/2003)….You can find coal bbq in any big store like walmart or k-mart.

stuti25 (2/11/2003)….please tell me where do i get coal bbq in the USA…is there sumwhe i can buy this….& how much do i pay for it

ale90 (7/26/2002)….it tastes so good.

anusuri_radhika (5/10/2002)….I like the way it is arranged.It has attracted all my guests

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

Prawns in Garlic Sauce

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An Indian Chinese Delicacy for preparing at home by the really lovers of Chinese preparations.

Servings: 6 | Time To Prepare: 30 min | Submitted By: Shantanu Nag

Ingredients

  • 12, shelled & deveined Prawn
  • 4, tbsp, for frying Cooking Oil
  • 1, lightly beaten Egg
  • 1, tsp Salt
  • 1/2, tsp Sugar
  • 1/4, tsp Ajinomoto
  • 1, tsp Sesame Oil
  • 1/4, tsp Ground Black Pepper
  • 1/4, cup Corn Flour
  • 2, tbsp, paste Garlic
  • 3/4, cup Cooking Oil
  • 4, tbsp Tomato Sauce
  • 2, tsp Soya Sauce
  • 1, cup Water
  • a pinch Sugar
  • 1/4, tsp Ajinomoto

Instructions

  1. First make the marinade. Use ingredients from Egg to Corn flour.
  2. Batter: Beat egg lightly with salt, sugar, ajinomoto, sesame seed oil, pepper and corn flour.
  3. Add prawns to this mixture, stir and leave to marinate for 30 min.
  4. Heat 1/2 cup oil in wok. Drain off excess marinade from the prawns and fry prawns to golden brown.
  5. Drain well and place on paper towel.
  6. Prepare the garlic sauce:  Heat oil and fry the garlic on low heat till it starts to change its color.
  7. Add Tomato ketchup, pepper, salt and  Soya  sauce. Cook for a minute.
  8. Add sugar and ajinomoto.
  9. Add water. Bring to boil and simmer for 2 minutes.
  10. Add corn flour paste, stirring all the time, until the sauce thickens. Remove from heat.
  11. Add the fried prawns and heat through. Serve hot.

Ratings

pralphs (7/15/2002)….Excellent recipe!

uroybarman (5/9/2002)….Woderful recipe.

 

Prawn Hakka Noodles

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Chinese noodles in thick Prawn sauce. Very tasty. A must try if you love Chinese food.

Servings: 4 | Time To Prepare: 60 min | Submitted By: Shantanu Nag

Ingredients

  • 3, tbsp Cooking Oil
  • 1, tsp Red Chili Powder
  • 5, flakes, crushed Garlic
  • 1, cup, small cleaned & deviened Prawn
  • 4, tbsp Bean Sprout
  • 1, tbsp, shredded Mushroom
  • 1, green, shredded Bell Pepper
  • 50, gms, shredded Cabbage
  • 2, tbsp Soya Sauce
  • 2, tsp Vinegar
  • 1, cup Chicken Stock
  • 1/2, tsp Salt
  • 1/2, tsp Sugar
  • 1/2, tsp, grounded Peppercorns
  • 1/2, tsp Ajinomoto
  • 1, tbsp, dissolved in 1/2 cup water Corn Flour
  • 100, gms Noodles
  • 1/2, tsp Red Chili Powder
  • 1/2, tsp Salt
  • 2, pc Red Chili pepper (dried)
  • 2, tsp Soya Sauce
  • 4, tbsp Cooking Oil

Instructions

  1. Boil the noodles: Boil 6 cups of water with 1 tsp salt. Boil the noodles in salted water for 3-4 minutes. Make sure not to over boil it. Drain the water. Wash the noodles under running cold water. Rub little oil to prevent it from sticking.
  2. Shred all the vegetables. In a frying pan, heat 3 tbsp oil, reduce heat and add chili powder. Add garlic. Add prawns. Fry to light golden brown.
  3. Stir fry in sequence- onion, bean sprout, mushrooms, green bell pepper, carrot and cabbage.
  4. Reduce heat and add the stock. Add the salt, sugar, pepper, and ajinomoto.
  5. Give a boil and add the corn flour paste. Cook till the sauce turns thick. Remove from fire and keep aside.
  6. In a frying pan heat 4 tbsp oil, add broken dried red chilies and 1/2 tsp chili powder.
  7. Mix in the boiled noodles. Add salt and Soya sauce. Stir fry for 3 minutes.
  8. To server, put noodles on a platter. Pour warm chicken and vegetable sauce over it.

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

Alu Jhuri Bhaja

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Finely chopped crispy fried potato. Eat it just like that or as a side dish with Lentil & Rice

Servings: 4 | Time To Prepare: 10 min | Submitted By: Shantanu Nag

Ingredients

  • 2, pc, finely chopped Potato
  • 1, tsp Salt
  • 3, cups Water
  • 1/2, cup Cooking Oil

Instructions

  1. Cutting the potato properly is the main step. First remove the potato skin with a peeler. Cut fine round slices of potato. Then take a bunch of the round slices and cut them lengthwise finely.
  2. Alternatively you can use a food processor to cut the potatoes. It is fast and easy.
  3. Wash the potato properly under running water.
  4. Mix the salt and water and soak the potato for 30 min.
  5. Heat oil in a frying pan. Take a handful of soaked potato. Strain the water, and deep fry.
  6. Goes well as a side dish with hot rice and butter, or with masur dal.

Ratings

daisee (10/30/2005)….Very tasty.

abanerji (12/26/2004)….For better results, do the following – (a) keep the potatoes in water overnight (b) In step 4, do not use salt, but add salt, immediately after frying. Both steps change the way water within the potato is used in this recipe.

Shinu (3/5/2004)….Tastes very good when eaten as soon as you fry them.

alonag (4/26/2003)….Shantanu-da…..it is delicious !!
Alo Nag

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