Anda Paneer Masala, Chicken Handi And Spicy Chicken Broast by Zubaida Tariq
Nov 29, 2012
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Ingredients for Anda Paneer Masala:
Boiled eggs 6
Chopped onion 3
Small cardamom 4
Green chilies 8
Oil 1 cup
Rice 1 cup
Cottage cheese 2 packets
Mint leaves 1/2 bunch
Ginger garlic paste 1 tbsp
Yogurt 3 tbsp
Salt to taste
For stock:
Garlic 1
Onion 1
Big cardamom 4
Water 4 cups
Fennel seeds 1 tsp
Coriander seeds 1 tbsp
Salt to taste
Method:
For making stock: Put water, garlic, fennel seeds, whole coriander, onions, big cardamom and salt in one pot, make stock and filter it.
Wash rice and soak it.
Now heat oil in one big pot, fry onions until golden brown, take out half onions and spread on paper.
Add yogurt, ginger garlic paste and chopped cardamom in remaining onion, roast it lightly and mix in stock.
When stock boils, take out soaked rice from water and put in stock.
Together add salt, cover it and cook it.
When water dries, simmer it.
Then cut boiled eggs into round slices.
After that, heat oil in separate frying pan, fry cottage cheese lightly and take out.
Now roast chopped green chilies lightly.
Then take out small quantity of rice in dish, put some slices of eggs, some green chilies and some cubes of cottage cheese.
After that, put rice, egg slices, cottage cheese, green chilies and fried onions on top and serve hot.
Ingredients for Chicken Handi:
Chicken boneless 1/2 kg
Oil 1 cup
Tomato chopped 2
Onion paste 2
Lemon 2
Green chilies 4
Turmeric powder 1 tsp
Black pepper 1 tsp
Red chili crushed 1 tbsp
Ginger garlic paste 1 tbsp
Ginger chopped 2 tbsp
Salt to taste
Method:
Heat oil in handi and put onion paste.
When light pink in color, put add ginger garlic paste, salt, turmeric, black pepper and chopped red chili and roast it.
Then add chopped tomatoes,
When water of tomatoes dries, put chicken boneless and then roast it.
After that, add chopped green chilies, lemon juice and chopped ginger and simmer for 5 minutes.
In end, put green coriander and serve with chapati or parathay.
Ingredients for Spicy Chicken Broast:
Chicken 1-1/2 kg
Flour 1/2 cup
Corn flour 1/2 cup
Rice flour 1/2 cup
Baking powder 1 tsp
Egg whites 3
Sugar 1 tsp
Mustard powder 1 tsp
Red chili flakes 1 tbsp
White vinegar 2 tbsp
Corn flakes or chili chips 2 cups
White pepper 1 tsp
Salt to taste
Oil to taste
Method:
Heat water in one pot and put chicken pieces.
Together put vinegar and salt and take out chicken from water after 5 minutes.
Then mix flour, baking powder, corn flour, rice flour, sugar, salt, mustard powder, chopped red chili and white pepper on one big try and keep dry,
Then beat egg whites nicely.
Keep corn flakes or chips in separate tray.
Then coat chicken pieces with dry masala individually.
Then dip in egg whites.
Then paste corn flakes or chips.
Now heat oil in karahi pan and deep fry it.
When golden brown, take out and keep on tissue.
Serve with chips and ketchup.
Recipe of Anda Paneer Masala, Chicken Handi And Spicy Chicken Broast by Zubaida Tariq in Handi on Masala TV
By: federer on Nov 30, 2012