Food Recipes Guide

Posts Tagged ‘cream’

Recipe Name:Chicken Makhani

Preparation Time : Less then 20 mins

Cooking Time : 1 hour and 30 mins

Ingredients:

• 700gms whole chicken

For marinade

• salt

• 1 cup vinegar

• 2-1/2 tsp red chilli powder

• 1 cup yoghurt

• 2 tbsp ginger/garlic paste

For  gravy

• 50gms butter

• 30 gms khoya

• 2 tbsp ginger/garlic paste

• 30 gms cashew nuts, ground

• 500 gms tomatoes, blanched, peeled and chopped

• 8 gms turmeric powder

• 2 1/2 tsp red chilli powder

• 3 gms all spices

• 1 cup cream

Method:

1. Make slits on the chicken.
2. Rub marinade all over it and keep aside for at least 15 minutes.
3. Put it on the skewer and grill for 15 minutes.
4. Let it rest for 10 minutes and then grill again for 10 minutes.
5. Cut into small pieces and keep aside.
6. To prepare the gravy, heat butter in a saucepan and sauté ginger/garlic paste on a slow flame until it begins to turn brown.
7. Add khoya and cashew paste.
8. Stir in remaining ingredients except cream and cook for 20 minutes.
9. Stir in cream on low heat to make thick gravy.
10. Add chicken and cook for 10 minutes.

Recipe Name :Guyana

Preparation Time : Less then 15 mins

Cooking Time : 60 mins

Ingredients:

• 500 grams pork/beef/trotters
• 1 Tbs. grace white cane vinegar
• 1 Tbs. grace fish and meat sauce
• 1 Tbs. soy sauce
• 1 packet grace cock soup mix
• 1 medium onion
• 3 cloves garlic
• 1 stalk escallion
• 1 sprig thyme
• 1/4 tsp. salt
• 1 Tbs. grace frying oil
• 2 cups water
• 1 medium scotch bonnet pepper

Method:

1. Clean meat with vinegar.
2. Cut meat into small pieces. Season with Grace Fish and Meat Sauce, soy sauce and use seasoning from Grace Cock Soup Mix over meat.
3. Add chopped onion, garlic, escallion, thyme and salt.
4. Rub in ingredients well.
5. Heat Grace Frying Oil in a pan and fry meat. Add water, scotch bonnet pepper, with additional seasoning and allow meat to cook until tender.

Recipe Name :Vegetable Roti

Preparation Guide : Less then 10 mins

Cooking Time : 20 mins

Ingredients:

• 1/4 Cup peanut oil
• 2 Small zucchinis, cubed into 1/2 inch pieces
• 2 Peeled medium all purpose potatoes, cooked and cubed into 1/2 inch pieces
• 4 Scallions cut into  thin rings
• 1 Scotch Bonnet pepper minced finely
• 1/2 cup baby peas
• 1/2 cup baby sweet corn
• 1 1/2 tbp Madras curry powder
• 1 large tomato, coarsely chopped
• 4 Cups baby spinach
• 2 Tbp water
• 1/4 Cup plain yoghurt
• Zest of 1 lime
• Salt
• freshly ground pepper to taste
• 4 roti breads, warmed
• Cilantro sprigs
• Mango Chutney

Method:

1. In a large, deep skillet, heat the penaut oil. Add the zucchini,potatoes, scallions and pepper and season with salt and pepper.
2. Cook over high heat, stirring occasionally, until the vegetables are just tender and lightly browned, about 4 minutes.
4. Add the peas, sweetcorn and curry and cook over moderate heat, stirring, for 5 minutes.
5. Add the tomato and spinach and cook, stirring occasionally, until the spinach is wilted and the tomato is just beginning to soften, about 3 minutes.
6. Add the water and lime zest and scrape up any browned bits stuck to the skillet.
7. Season the vegetables with salt and pepper and stir in the yoghurt. Stuff the roti bread with the vegetables, garnish with the cilantro sprigs  or Mango Chutney and serve immediately.

Recipe Name:Bread

Preparation Time :Less then 10 mins

Cooking Time : 70 mins

Ingredients:

• 1½-cups flour
• 1½-tsp baking powder
• ½-tps salt
• 1½-tbp lard
• few tsp of water

Method:

1. Mix all the dry ingredients thoroughly, then work in lard and add enough water to make a soft non-sticky dough.
2. Cover and let the roti bread dough rise for an hour.
3. Divide dough into six pieces, then roll out to 8-inch circles and cook individually in a heavy ungreased cast iron or nonstick skillet for about until they get just the slightest brown color to them.

Recipe Name: Chicken Roti

Preparation Time : Less then 15 Mins

Cooking Time : 45 mins

Ingredients:

• 3 boneless  chicken
• 1 medium chopped onion
• 1 green chopped pepper
• 1 large peeled sliced thinly carrot
• 2 large peeled and cubed potato
• 1 can chicken broth
• 1/2 cup water
• 2 cloves crushed garlic
• 2 Tbs. curry powder
• 2-3 tsp. Blind Betty Original Recipe
• salt and pepper to taste
• fresh chopped parsley
• 4 large flower tortillas
• 1 jar mango chutney
• fruit salsa

Method:

1. In a large skillet sauté garlic, onion 1-2 minutes.
2. Add chicken and sauté till cooked but tender add green pepper and carrots. Sauté 1-2 min.
3. Add chicken broth, potatoes and as much water as needed to cover everything. Simmer till potatoes are very tender and begin to reduce broth.
4. Add all spices and flavorings to taste.
5. Cover and turn off. This can now stand till just before serving time. It will thicken a little as it cools. At suppertime heat the roti mixture to a boil stirring with a wooden spoon.
6. You want a nice thick curry stew. Reduce more if too runny. Warm tortillas, place on plate, put generous portion of roti in center of tortilla. Fold into flat tube with ends folded under.