Showing posts with label onion. Show all posts
Showing posts with label onion. Show all posts
Sunday, April 13, 2014
Onion Roast Chicken Tikka
Onion Roast Chicken Tikka
Ingredients
- Yogurt 250 gm
- Chicken drumsticks 2
- Black cardamoms 2
- Onion 2
- Tomatoes boiled 3
- Cloves 6
- Water 1 cup
- Oil ¼ cup
- Turmeric 1 tsp
- All spice powder 1 tsp
- Chili powder 1 tbsp
- Whole black pepper ½ tsp
- Lemon juice 2 tbsp
- Ginger garlic paste 2 tbsp
- Cinnamon 2 pieces
- Oil for fry
- Salt to taste
Method
- Mark cuts on chicken leg pieces, marinate with 2 tbsp lemon juice and little salt for 10 – 15 minutes.Now deep fry chicken legs till golden brown, remove and keep aside.Heat ¼ cup oil in pan, add 2 chopped onion and fry till golden brown, remove a little brown onion and keep it aside.In the remaining onion and oil mixture add 2 tbsp ginger garlic paste, 6 cloves, 2 black cardamoms, ½ tsp black pepper, 2 pieces of cinnamon and fry for 1 minute.
- Now add 250 gm yogurt, 3 chopped tomatoes, 1 tsp turmeric, 1 tbsp chili powder and 1 tsp all spice powder. Fry well for 1 minute.Add 1 cup water and fried chicken legs, cover and cook on low flame for 10 – 15 minutes. Onion roast chicken tikka is ready to serve.
Thursday, February 6, 2014
Roast Beef Salad Over Baby Greens Cranberries Red Onion Toasted Walnuts and Crumbled Maytag Blue Cheese
I was trying to think of something a bit different to make with the little piece of roast beef left over from Friday nights dinner. I decided it was about time for a dinner salad so I came up with this Roast Beef Salad over baby greens, cranberries, sliced red onion, toasted walnuts, crumbled Maytag blue cheese and garlic toasts.
I started by cuting the beef up into little cubes and placing them in a bowl with 2 celery stalks cut up into a small dice. I seasoned with salt, pepper, garlic powder and tiny bit of cayenne pepper. Next, I combined about 2 tablespoons of sour cream and the same amount of mayonnaise, blended them well and poured it over the cubed roast beef and celery. Mix all together and refrigerator for several hours to allow the flavors to come together.
For the greens I washed and dried a mix of organic baby greens and placed them in a very large bowl with thinly sliced red onion, toasted walnuts, dried cranberries and crumbled blue cheese. I dressed it with red wine vinegar, extra virgin olive oil and salt and pepper. Tossed it really well to combine and placed it on a plate as a bed for the roast beef salad. I topped it with a few spoonfulls of roast beef salad.
Brush olive oil on sliced french bread and place under the broiler. Watch closely and turn over on the other side so both get brown and crusty. When they are finished rub with a garlic clove and serve with the salad.
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