Saturday 1 March 2014
Recipe of Tomato soup
Ingredients
| • | Tomatoes | 10-12 medium |
| • | Garlic | 4 cloves |
| • | Carrot | 1/2 medium |
| • | Celery | 2 inch stalk |
| • | Onion | 1 medium |
| • | Basil leaves | a few |
| • | Sugar | 1 teaspoon |
| • | Oil | 1/2 teaspoon |
| • | Butter | 1 tablespoon |
| • | Bay leaf | 1 |
| • | Peppercorns | 4-6 |
| • | Salt | to taste |
| • | Peppercorns,crushed | 1/2 teaspoon |
Method
Wash and cut tomatoes into quarters. Peel, wash and chop garlic. Peel, wash and cut carrots into roundels. Wash and finely chop celery. Peel, wash and slice onion. Wash basil leaves and cut into thin strips. Heat oil and butter in a pan, add bay leaf, peppercorn, sliced onions and sauté until translucent. Add the chopped garlic and celery, stir-fry briefly. Add carrot roundels and tomatoes, stir-fry for a minute and add three cups of water. Bring it to a boil. Cook for ten to fifteen minutes covered with a lid. Strain the blended mixture through a strainer. Reserve the liquid. Remove peppercorns and bay leaf from the residue and allow it to cool. Blend in a mixer to get a smooth puree. Pass it through a sieve or strainer. Add the reserved liquid to the pureed tomatoes and adjust the consistency. Put it back on heat. Add salt, freshly crushed peppercorns and let it simmer for a couple of minutes. Just before serving, add the basil leaves.
Wash and cut tomatoes into quarters. Peel, wash and chop garlic. Peel, wash and cut carrots into roundels. Wash and finely chop celery. Peel, wash and slice onion. Wash basil leaves and cut into thin strips. Heat oil and butter in a pan, add bay leaf, peppercorn, sliced onions and sauté until translucent. Add the chopped garlic and celery, stir-fry briefly. Add carrot roundels and tomatoes, stir-fry for a minute and add three cups of water. Bring it to a boil. Cook for ten to fifteen minutes covered with a lid. Strain the blended mixture through a strainer. Reserve the liquid. Remove peppercorns and bay leaf from the residue and allow it to cool. Blend in a mixer to get a smooth puree. Pass it through a sieve or strainer. Add the reserved liquid to the pureed tomatoes and adjust the consistency. Put it back on heat. Add salt, freshly crushed peppercorns and let it simmer for a couple of minutes. Just before serving, add the basil leaves.
Recipe of Kachumber Salad
Ingredients
| • | Tomato | 1 |
| • | Cucumber | 1 |
| • | Onion | 1 |
| • | Green capsicum | 1 |
| • | White radish | 1/2 |
| • | Carrot | 1 |
| • | Fresh coriander leaves | 1 teaspoon |
| • | Lemon juice | 1 teaspoon |
| • | Green chillies | 2 |
| • | Salt | to taste |
Method
Wash and cut tomatoes into half inch dices. Wash, peel and cut cucumber and carrots into half inch dices. Wash and peel onions and radish and cut into dices. Wash, deseed capsicum and cut into half inch dices. Wash and chop the green chillies. Clean, wash and chop the coriander leaves. Mix all the vegetables. Add chopped green chillies, chopped coriander leaves, lemon juice and salt. Toss well. Arrange in a salad bowl and serve cold.
Wash and cut tomatoes into half inch dices. Wash, peel and cut cucumber and carrots into half inch dices. Wash and peel onions and radish and cut into dices. Wash, deseed capsicum and cut into half inch dices. Wash and chop the green chillies. Clean, wash and chop the coriander leaves. Mix all the vegetables. Add chopped green chillies, chopped coriander leaves, lemon juice and salt. Toss well. Arrange in a salad bowl and serve cold.
Recipe of Butter Chicken
Ingredients
| • | Chicken | 800 grams |
| • | Lemon juice | 1 tablespoon |
| • | Kashmiri red chilli powder | 1 teaspoon |
| • | Salt | to taste |
| • | Butter | 2 tablespoons |
| For marinade | ||
| • | Yogurt | 1 cup |
| • | Salt | to taste |
| • | Garlic paste | 1/2 teaspoon |
| • | Garam masala powder | 1/2 teaspoon |
| • | Kashmiri red chilli powder | 1 teaspoon |
| • | Ginger paste | 2 tablespoons |
| • | Lemon juice | 2 tablespoons |
| • | Mustard oil | 2 tablespoons |
| FOR MAKHNI GRAVY | ||
| • | Butter | 50 grams |
| • | Ginger paste | 1 tablespoon |
| • | Green chillies,chopped | 4-5 |
| • | Red chilli powder | 1 tablespoon |
| • | Salt | to taste |
| • | Dry fenugreek leaves (kasuri methi) | 1/2 teaspoon |
| • | Whole garam masala | 1 tablespoon |
| • | Garlic paste | 1 tablespoon |
| • | Tomato puree | 400 grams |
| • | Garam masala powder | 1/2 teaspoon |
| • | Honey | 2 tablespoons |
| • | Cream | 1 cup |
Method
Make incisions with a sharp knife on breast and leg pieces of the chicken. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and set aside for half an hour.
Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil.
Apply this marinade to the chicken pieces and refrigerate for three to four hours. Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200°C) for ten to twelve minutes or until almost done. Baste it with butter and cook for another two minutes.
Remove and set aside. Heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes, add ginger-garlic paste and chopped green chillies. Cook for two minutes.
Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for ten minutes. Add sugar or honey and powdered kasoori methi. Add cooked tandoori chicken pieces. Simmer for five minutes and then add fresh cream.
Make incisions with a sharp knife on breast and leg pieces of the chicken. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and set aside for half an hour.
Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil.
Apply this marinade to the chicken pieces and refrigerate for three to four hours. Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200°C) for ten to twelve minutes or until almost done. Baste it with butter and cook for another two minutes.
Remove and set aside. Heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes, add ginger-garlic paste and chopped green chillies. Cook for two minutes.
Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for ten minutes. Add sugar or honey and powdered kasoori methi. Add cooked tandoori chicken pieces. Simmer for five minutes and then add fresh cream.
Recipe of Gajar ka Halwa
Ingredients
| • | Carrots | 8-10 medium |
| • | Cashewnuts | 5-6 |
| • | Almonds | 5-6 |
| • | Raisins | 10-15 |
| • | Pure ghee | 3 tablespoons |
| • | Milk | 2 cups |
| • | Green cardamom powder | 1/4 teaspoon |
| • | Mawa (khoya) | 1 cup |
| • | Sugar | 3/4 cup |
| • | Silver warq | 1 sheet |
Method
Peel, wash and grate carrots. Chop cashewnuts. Blanch almonds in half a cup of hot water for five minutes. Drain, cool, peel and slice them. Wash raisins and pat them dry. Heat pure ghee in a thick-bottomed pan, add grated carrots and sauté for five minutes. Add milk, green cardamom powder and cook on medium heat for five to six minutes or until the milk evaporates and the carrots are cooked. Stir in the grated khoya and sugar and cook for two to three minutes or till the sugar melts and mixes well, stirring continuously. Continue to cook for two minutes more. Garnish with chopped cashewnuts, sliced almonds and raisins. Decorate with silver warq. Serve hot or at room temperature.
Peel, wash and grate carrots. Chop cashewnuts. Blanch almonds in half a cup of hot water for five minutes. Drain, cool, peel and slice them. Wash raisins and pat them dry. Heat pure ghee in a thick-bottomed pan, add grated carrots and sauté for five minutes. Add milk, green cardamom powder and cook on medium heat for five to six minutes or until the milk evaporates and the carrots are cooked. Stir in the grated khoya and sugar and cook for two to three minutes or till the sugar melts and mixes well, stirring continuously. Continue to cook for two minutes more. Garnish with chopped cashewnuts, sliced almonds and raisins. Decorate with silver warq. Serve hot or at room temperature.
Wednesday 26 February 2014
Recipe of Hara bhara kebab
Ingredients
| • | Spinach | 10 leaves |
| • | Green peas,shelled and boiled and mashed | 3/4 cup |
| • | Potatoes,boiled ,peeled and grated | 3-4 medium |
| • | Green chillies,chopped | 3 |
| • | Ginger,chopped | 2 inch piece |
| • | Fresh coriander leaves,chopped | 2 tablespoons |
| • | Chaat masala | 1 teaspoon |
| • | Salt | to taste |
| • | Cornflour/ corn starch | 2 tablespoons |
| • | Oil | for deep-frying |
Method
Blanch spinach leaves in two cups of boiling salted water for five minutes. Drain, refresh in cold water and squeeze out excess water. Finely chop. Mix spinach, peas and potatoes. Add green chillies, ginger, coriander leaves, chaat masala and salt to taste. Add cornflour for binding. Divide the mixture into twenty-four equal portions. Shape each portion into a ball and then press it between your palms to give it a flat tikki shape.
Blanch spinach leaves in two cups of boiling salted water for five minutes. Drain, refresh in cold water and squeeze out excess water. Finely chop. Mix spinach, peas and potatoes. Add green chillies, ginger, coriander leaves, chaat masala and salt to taste. Add cornflour for binding. Divide the mixture into twenty-four equal portions. Shape each portion into a ball and then press it between your palms to give it a flat tikki shape.
Lazeez Zaika Menu Card
| You will definitely be happy with our catering service. We launch a concept of delivery kitchen and are ever ready to make your functions/party a grand success for you. | |||||
Our Catering service is planned to service guests with a minimum of 20 and up to 50 guests.
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