Indian Chicken Tikka Masala

Ingredients:

CHICKEN MARINATION:

1 Kg Boneless chicken (cut into small pieces)
1/4 cup Yogurt
3 tbsp Ginger (minced)
3 tbsp Garlic (crushed)
1/4 White pepper
1/4 Cumin powder
1/4 Mace
1/4 Nutmeg
1/4 Green cardamom powder
1/4 Chilli powder
1/4 Turmeric
3 tbsp Lemon Juice
4 tbsp Oil

SAUCE (GRAVY) :

1.5 kg Tomato Paste
4 tbsp Ginger-Garlic paste
6 Green chillies (small size. Finely chopped)
1 tbsp Red chilli powder
6 Cloves
8 Green cardamom
3 tbsp Butter
2/3 cup Cream
1 tbsp Fenugreek
2 tbsp Ginger (thin strands)
2 tbsp tomato puree
Coriander leaves for garnishing
Salt to taste


METHOD:

1. Mix all ingredients of "Chicken Marination" above.
Add chicken pieces. Marinate 4-5 hours or best overnight.
2. Preheat oven to 350 F. Bake chicken for 5 mins.
Baste with little oil (or butter). Bake for another 5 mins.
Again baste with little oil (or butter). Bake for final 4 mins.
3. While the chicken is baking, prepare the sauce.
Add tomatoes, tomato paste and tomato puree in a pan.
Add 4 cups of water. Add ginger-garlic paste, green chillies,
red chilli powder, cloves, cardamom and salt.
4. Cook for a few minutes, lightly stirring in between till the
sauce becomes thick. Strain sauce.
5. Now add butter and cream. Mix well. Add fenugreek and ginger strands.
Mix and bring to boil.
6. Add baked chicken and let it cook for a couple of minutes.

Garnish with coriander leaves and serve hot.

Enjoy!

Badleeshah.

Chinese Garlic Chicken

Chinese Garlic Chicken is very simple and easy to prepare
but really finger licking good.

Ingredients:

1 kg chicken thighs
5 cloves garlic, minced.
1 cup soy sauce
flour
Oil

Preparation:

Mix chicken thighs, garlic and soy sauce in large bowl.
Keep in refrigerator for at least 3 hours.
Coat each chicken piece with flour.
Deep-fry chicken in oil until well cooked.
Serve hot or cold.
Enjoy!

Badleeshah.

The Making of Japanese Miso Soup

The most popular soup in Japan is Miso soup.
Typical Japanese-style meals include a cup of miso soup.
A must in Japanese meal.
A staple of Japanese cuisine, served with nearly every meal in Japan, including breakfast. It is very simple and quick to make, nutritious and low in calories.
It's also very tasty.
Miso soup is seasoned by soy bean paste.
Making miso soup is the basic of Japanese cooking.

Directions for Making Miso Soup:

1. Prepare dashi soup stock in a pan and bring to boil.
2. Add hard ingredients and cook until softened.
3. Scoop out some dashi soup from the pan and dissolve miso paste in the soup.
4. Gradually return the moistened miso in the dashi soup and stir gently.
5. Add soft ingredients and green vegetables and heat for a short time.
6. Turn off the heat before the soup boils.

The flavor of miso soup varies depending on the type of miso, soup stock, and ingredients. It's best to choose your favorite type of miso and ingredients.
In fact, several different kinds of miso soup is served daily in Japanese homes.

Ingredients for Miso Soup:

Tofu, Japanese pumpkin (kabocha), spinach, potato, onion, daikon radish, wakame seaweed, clams, Chinese cabbage, fried bean curd (abura-age), green onion, green peas, cabbage, natto, enoki mushrooms, eggplant, somen noodle.

INGREDIENTS for Miso Soup with Tofu Recipe:(for 4 servings)

* 3 cups of dashi soup stock
* 1 cake of tofu
* 3-4 tablespoons of miso paste
* 1/4 cup chopped green onion
* 2-3 fresh mushroom (thinly sliced)

PREPARATION:

Put dashi soup stock in a pan and bring to a boil. Cut tofu into small cubes and add them to the soup. Simmer the tofu for a few minutes on low heat. Scoop out some soup stock from the pan and dissolve miso in it. Gradually return the miso mixture in the soup.

Stir the soup gently. Stop the heat and add chopped green onion and sliced mushroom. Do not boil the soup after you put miso in.

Enjoy!

Arigato Gozaimasu.

Badleeshah.