Research "Ek Khoj"

Sweet-Hot Barbecue Sauce
from Better Homes and Gardens Grilling

1 1/4 cups water
1 6-ounce can tomato paste
1/2 cup mild-flavor molasses
1/2 cup dark-color corn syrup
1/4 cup vinegar
1/4 cup honey
1 tablespoon whiskey or bourbon (optional)
1 tablespoon Worcestershire sauce
2 teaspoons paprika
1 teaspoon garlic salt
1 teaspoon liquid smoke
1 teaspoon bottled hot pepper sauce
1/2 teaspoon chili powder
1/4 to 1/2 teaspoon cayenne pepper
1/4 teaspoon onion powder

In a medium saucepan, combine the water, tomato paste, molasses, corn syrup, vinegar, honey, whiskey (if desired), Worcestershire sauce, paprika, garlic salt, liquid smoke, hot pepper sauce, chili powder, cayenne pepper and onion powder. Bring just to boiling; reduce heat to medium-low. Cook, uncovered, about 45 minutes or until mixture reaches desired consistency, stirring frequently.

Brush the sauce on beef, pork or poultry during the last 10 minutes of grilling. If desired, reheat any remaining sauce until bubbly and serve it with grilled meat. Makes about 2 cups.

Espresso Barbecue Sauce
from Better Homes and Gardens Grilling

1 1/2 cups barbecue sauce
1 cup water
1/4 cup packed brown sugar
3 tablespoons instant espresso coffee powder or instant coffee crystals

In a medium saucepan, combine barbecue sauce, the water, brown sugar, and coffee powder.  Bring to boiling, stirring to dissolve brown sugar. Reduce heat. Boil gently, uncovered, about 20 minutes or until mixture is slightly thickened.

Brush sauce on beef, pork or poultry during the last 10 minutes of grilling. If desired, reheat any remaining sauce until bubbly and serve it will grilled meat. Makes about 2 1/2 cups.

Recipe type: Other

Number of serving: 8

Preparation time: 10 Minute(s)

Cook time: 35 Minute(s)

Difficulty: Easy

Ingredients:

Ingredients:
Puff
1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs


Chicken:
You can either use boneless chicken breast shredded or canned white chicken meat.
3 skinless boneless chicken breasts
3/4 - 1 sweet onion diced
2 cloves garlic
salt/ pepper
1 tsp. chili powder
2 stalks celery
1/2 cup sour cream
1/2 cup shredded cheese (your choice) I used Italian Mix
4 oz cream cheese (softened)
3 TBL mayo approx. This and the ranch you may want to add more..
4 TBL ranch dressing (I always make mine from the powdered ranch mix) approx. Preparation:

Directions: Puffs
In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet. bake at 450 for 10 minutes then reduce heat to 400 and cook approx. 25 minutes more, or until golden brown

Directions Chicken:
in large skillet cook chicken with some onion, salt and pepper until tender. Shred and then add ingredients. Chill until ready to use.

Ingredients:
1/2 kg of Boneless chicken (skinned and cleaned from the shop)
2 whole lime to be squeezed to take out the juice.
2 tbsp of sugar.
1 pinch of Ajino motto.
1tsp of salt
1tsbp of cornflour
1/2 tsp of Ginger Garlic paste
Refined Oil for frying the chicken.
1 medium sized Chopped Onion
2 cloves of Gralic finely chopped.
2 celery leaves for garnishing

Method:

Mix 1/2 cup of water into the sugar and make thick syrup
Mix the lime juice in it stir it for sometime ( syrup should be thick) and simmer it for sometime.
Keep it aside
Marinate the chicken pieces with cornflour, ginger paste and salt.
Heat the oil in non stick kadai
Fry the marinated pieces till brown in colour.
Keep it aside after its fried.
Try to make the chicken pieces if possible into finger shaped.
Fry the chopped onions, garlic till pink in colour
Slow the flame and add the fried chicken pieces, adding the sweet and sour syrup for sometime
Add the celery leaves into it
Simmer for sometime adding ajino motto in it.
Its ready to eat and this recipe is enjoyed by the kids.

Ingredients:

Can you tell we are gearing up for grilling season? This has to be one of the simplest chicken recipes for the taste, grilled or otherwise. It's just basic grilled (or oven broiled) chicken with a fresh mint and honey glaze. Nothing to it really, but it tastes fabulous. This recipe is set up for whole chicken parts, but you could easily use boneless, skinless breasts or thighs; just reduce the cooking time.

When we grill meat, we like to marinate the meat first in an acidic marinade. Even half an hour of an acid-based marinade (vinegar or lemon juice) help mitigate carcinogenic effects of grilling. The simple marinade in this recipe will do the trick, will not interfere with the honey mint taste, and will help keep the chicken pieces from sticking to the grill.

Ingredients:-

1/4 cup white vinegar
1/4 cup olive oil
1 4-5 pound chicken, cut into parts
Salt
Freshly ground black pepper
1/2 cup honey
2-3 Tbsp water
1/2 cup chopped fresh mint (or 2 Tbsp dried mint)

Method

1. Place chicken pieces in a bowl. Mix vinegar with olive oil and pour over chicken pieces. Turn chicken pieces so that all are coated with the simple marinade. Let marinate for 30 minutes to an hour.

2. In a small bowl mix honey, mint, and just enough water for a good basting consistency. Set aside for glazing the chicken.

3. Prepare grill for medium high heat. Remove chicken pieces from marinade. Sprinkle generously with salt and pepper. Place chicken pieces on the hot grill, skin side up. Cook for approximately 30-40 minutes, covered, turning every 7 or 8 minutes. For the last 5-10 minutes of cooking, baste all sides with the honey mint mixture. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165°F for the breast and 180°F for the thigh. Note that although the breast pieces are bigger, they may finish cooking earlier than the thighs.

Serves 6.

Ingredients:-

Ingredients:-

1 whole (800 grams) chicken
2 teaspoons Kashmiri red chilli powder
3 tablespoons lemon juice
Salt to taste
1 cup yogurt
2 tablespoons ginger paste
2 tablespoons garlic paste
½ teaspoon garam masala powder
2 tablespoons olive oil + to baste
½ teaspoon chaat masala
Onion rings and lemon wedges, to garnish

Method:-

Make incisions with a sharp knife on the chicken breast, legs and thighs.
Apply a mixture one teaspoon Kashmiri red chilli powder, one tablespoon lemon juice and salt over the chicken and set aside for half an hour.
For the marinade, tie up yogurt in a piece of muslin and hang over a bowl for fifteen to twenty minutes.
Remove the thick yogurt into a bowl.
Add the remaining Kashmiri red chilli powder, salt, ginger paste, garlic paste, remaining lemon juice, garam masala powder and two tablespoons olive oil.
Rub this mixture over the chicken and marinate for three to four hours in a refrigerator.
Thread the chicken onto a skewer and cook in a moderately hot tandoor or in a preheated oven at 200°C/400°F/Gas Mark 6 for ten to twelve minutes, or until almost done.
Baste chicken with a little oil and cook for another four minutes.
Remove and set aside.
Sprinkle chaat masala powder and serve with onion rings and lemon wedges.

Ingredients:-

Mutton mince (kheema) 750 gms
Green peas (shelled) 1 cup
Oil 4 tbsps
Onions (finely chopped) 2 medium sized
Garlic (finely chopped) 8 cloves
Ginger (grated) 1 inch piece
Green chillies (minced) 2
Coriander powder 1 tsp
Cumin powder 1 tsp
Red chilli powder ¾ tsp
Fresh coriander leaves (chopped) ½ medium bunch
Salt to taste
Garam masala powder 1 tsp
Lemon juice 1½ tbsps
Lemon juice 1½ tbsps
Water 1¼ cups

Method:-

Heat oil in a thick-bottomed pan and add chopped onion.
Fry till lightly browned.
Add garlic and stir-fry for a minute.
Add mutton mince, grated ginger, minced green chillies, coriander powder, cumin powder and red chilli powder.
Stir-fry for five minutes breaking up any lumps if formed.
Add three-fourth cup of water, bring to a boil.
Cover, lower the heat and simmer for half an hour.
Add peas, chopped coriander leaves, salt, garam masala powder, lemon juice and another half cup of water.
Mix well and simmer covered for about ten minutes till the peas are cooked well.
Adjust seasoning.
Serve hot.