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ANJANA'S SPICY Recipes....

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Anjana Mathur>>>>Kuch Khatta Meetha Ho Jaye............

I owe my interest in cooking
to my mother and grand mother who had great culinary skills and made a variety of delicious vegetarian and non-vegetarian dishes at home...
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                                                                                                    Anjana Mathur

Gujia  | Papri | Katori Chaat | Bhuni Kaleji | Karahi Paneer | Butter Chicken | Pindi Chole | Stuffed Bhatura | Shahi Bread Tukada | Tamator Pulao | Safed Kofte | Paneer Stuffed Potatoes | Baked Chicken with Vegetables and Mushrooms | Paneer Pinwheels | Apples Stuffed with Chicken | Pin Wheel Sandwiches | Cutlets | Moong Ki Daal Ke Gatte | Palak Chicken | Indori Puri Palak Ki | Dhania Chicken | Hara Pulao | Egg Korma | Potato Onion Soup | Potato Raita | Nargisi Kofta | Egg Biryani

ANJANA this week...  Last updated August 21, 2005


Paneer : 200 grams cut into 1 inch cubes
# Cumin Powder : 1 tsp
# Ginger-Garlic Paste
# Bengal Gram Flour : 1 cup
# Cooking Soda : 1 pinch
# Oil for deep frying
# Water

Marinate Paneer cubes with cumin powder, 1/2 tsp. salt and ginger-garlic paste, for about 20 minutes. Mix the Bengal gram flour, cooking soda and 3/4 tsp. salt in a bowl. Add water till the batter thickens. Heat oil in a pan for deep frying. Dip each Paneer cube in the batter and fry in oil till golden brown. Crisp Paneer Bhaji is ready.

Serve with green chutney or Tomato Ketchup. 

One Whole chicken about 1-1/2 Kg
# Thinly sliced onions 4 ( medium size)
# Finely chopped tomatoes 5 (medium size)
# Garlic paste : 1 tsp.
# Ginger paste : 2 tsp.
# Finely chopped green chilli : 1 tbsp.
# Yogurt (curd) : 1/2 cup
# Bay leaves : 2-3
# Black pepper : 6-7
# Cloves : 3-4
# Brown Cardamom : 2
# Red chilli powder : 1 tsp.
# Coriander powder : 1 tsp.
# Turmeric Powder : 1 tsp.
# Roasted Cumin Powder : 1 tsp.
# Salt to taste
# Vegetable Oil : 7 tbsp.
# Green coriander leaves for garnishing

Thoroughly clean the chicken and cut into pieces. Heat 4 tbsp. oil in a big frying pan. Add chicken pieces and saute them until brown on all sides. Remove the chicken pieces. Add the remaining oil and heat. Add bay leaves, black pepper, cloves and brown cardamom and fry for few seconds. Add sliced onion, ginger, garlic and green chilli and fry over medium heat until they turn light brown. Add red chilli powder, coriander powder, turmeric powder, roasted cumin powder and salt. Stir well. Add tomatoes and cook until tender. Add churned yogurt and water (3 cups). Stir and bring it to boil on high. Reduce the heat to medium and add chicken pieces. Cover the pan and cook until the chicken is tender and the gravy is thick.

Garnish with chopped green coriander leaves and serve hot.  

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