Evening Point Restaurant

04/05/2012

LEMON CREAM CHICKEN

Serves 4
Prep time: 10 minutes
Cook time: 30 minutes

Ingredients
• 1 1/2 tablespoons butter
• 1 1/2 tablespoons olive oil
• 8 chicken legs
• Coarse sea salt
• Freshly ground black pepper
• 4 fresh thyme sprigs
• Grated zest and juice of 1 large lemon
• 1/2 cup creme fraiche

Directions
Preheat the oven to 375 degrees. Heat a large ovenproof skillet over medium-high heat. After 3 minutes, add the butter and oil. Season the chicken generously with salt and pepper. Place the chicken, skin side down, in the skillet and brown well, 4 minutes per side.

Scatter a few thyme sprigs over the chicken and transfer the skillet to the oven. Bake for 20 minutes, or until the juices run clear when the chicken is pierced with a fork.

Transfer the chicken to a platter to keep warm and return the skillet to the stovetop over medium heat. Remove all but 1 tablespoon of fat from the skillet. Add the lemon juice, and stir to scrape up any brown bits. Simmer for 1 minute, then add the creme fraiche and stir until melted and bubbling. (If the sauce is too thick, add a tablespoon of water.) Pour the sauce over the chicken and sprinkle with lemon zest, additional pepper, and garnish with fresh thyme sprigs, if desired. Serve hot.

03/05/2012

FOR HOME DELIVERY-

Contact EVENING POINT AT -
0-93 00 70 92 17
0-89 62 00 92 17

07/04/2012

___EGG CURRY___


Ingredients:

4 Eggs (hard boiled)
1 onion
1/2 tomato (pureed)
3-4 flakes of garlic
1/2-inch piece of ginger
1-2 green chilies
2 tbsp chopped coriander leaves
Salt To Taste
Red chili powder to taste
3/4th tsp turmeric powder
1/2 tsp coriander powder
3/4 tsp garam masala
2-3 tbsp vegetable oil / ghee
1 cup green peas or 250 gms paneer

Preparation:

Remove the shell of boiled eggs & keep aside. If using Paneer cut into cubes and fry till golden & set aside for later use.
Make a paste of onion, garlic, ginger and green chilies in a mixer or chopper.
Heat oil in a kadhi or wok and add onion-garlic paste and fry till golden brown.
Add all the spices (salt, turmeric, coriander & chili powder) except garam masala and fry for a minute and add tomato puree. Fry till it starts leaving oil.
Add a cup of water and cook till it dry's.
Now add the fried paneer cubes or green peas (which ever using) and boiled eggs.
Add 1 cup of water and bring to boil and reduce the flame.
Simmer for 10 minutes.
Garnish egg curry with garam masala and coriander leaves and serve hot with paratha, roti or rice.

13/02/2012

02/02/2012

**SEEKH KABAB**



----Ingredients----

1 medium Onion,grounded
1 Egg
1 kg Minced Beef
1 more medium Onion, chopped
4 Green Chillies
1 tsp Red Chilli Powder
8 Cardamom Pods
1 tsp Black Pepper
2 tbsp Chick Pea Flour
2 tbsp Milk Powder
8 Allspice, ground
Salt to taste
2 tbsp ghee or any Cooking Oil
1 tsp Green Papaya (crushed to a paste along with the skin)
1 bunch of Fresh Coriander Leaves, chopped
1 tsp Garam Masala Powder


---How to make Seekh Kabab---

In a bowl combine minced meat with all ingredients except for the oil and mix well.
Knead with hands for about 5 to 10 minutes.Set aside for 2 hours.Knead once again.Take a small portion of the mixture in hands and put on a barbecue skewer.These kababs can also be roasted directly on flame for a minute and later fried with a little oil in a frying pan. Serve with Ring Onions and Mint Chutney.

26/01/2012

**CHICKEN LOLLIPOP**

___Ingredients___

8 Chicken wings
2 Eggs
6 Green chilies, ground
¼ tsp Ajinomoto
¼ tsp Pepper powder
¼ tsp Garam masala
½ tsp Chili sauce
½ tsp Soya sauce
50 g Flour ( maida )
1 tsp Ginger, paste
1 tsp Garlic, paste
Yellow colour or red colour A pinch
½ cup Water
Oil for deep frying As required
½ tsp Salt

___Directions___

Cut the wings into two, chop the end bone, pull the flesh up with the skin and remove the thin bone and mould into a lollipop.
Boil the lollipops with ½ cup water, ½ tsp salt for 8 minutes and remove and cool.
Mix all ingredients thoroughly, except lollipops and prepare a thick batter.
Heat oil in a deep pan, dip lollipop into the thick batter and fry on medium heat to a light brown colour.
Serve hot with hot sauce

29/11/2011

***VEGETABLE MANCHURIAN***





•Cabbage,grated-1 medium
•Cauliflower,grated-1/4 small
•Carrot,grated-1 medium
•Green chillies,finely chopped-3
•Garlic,finely chopped 15 cloves
•Ginger,finely chopped 1- 1/2 inch piece
•Salt to taste
•Refined flour (maida)-1/4 cup
•Dark soy sauce 4 teaspoons
•Oil 1 tablespoon + to deep fry
•Celery,chopped 2 inch stalk
•Cornflour/ corn starch-1 teaspoon
•Vegetable stock-1 cup
•Black pepper powder-1/2 teaspoon
•Vinegar-1 teaspoon
•Sugar-1/2 teaspoon
•Spring onion greens,finely chopped-2 stalks


Heat sufficient oil in a kadai. Mix together cabbage, carrot, cauliflower, ⅓ of the green chillies, ⅓ of the garlic, ⅔ of the ginger, salt, refined flour and 2 tsps soy sauce well. Shape into small balls, roll in cornflour and deep fry till golden and crisp. Meanwhile heat 1 tbsp oil in a non-stick pan. Add remaining ginger, garlic and green chillies, celery, remaining soy sauce and sauté. Dissolve cornflour in 2 tbsps water. Add vegetable stock to the pan and simmer for 1-2 minutes. Add cornflour mixture, pepper powder, vinegar and sugar and mix well. Drain the vegetable balls and add to the sauce. Mix well. Switch off the heat. Add half the spring onion greens and mix. Transfer into a serving dish and serve hot garnished with remaining spring onion greens.

11/11/2011

****SWEET CORN SOUP****




•Sweet corn ( cream style) -150 grams
•Sweet corn kernels -1/2 cup
•Cabbage,chopped -1/4 small
•Carrot,chopped -1/4 medium
•Tofu,cut into 1/2 inch pieces-100 grams
•Oil-2 tablespoons
•Vegetable stock-4-5 cups
•Salt to taste
•White pepper powder-1/4 teaspoon
•Sugar-1/2 tablespoon
•MSG-1/4 teaspoon
•Cornflour/ corn starch ,dissolved in ½ cup water-3 tablespoons
•Spring onion green,chopped-1 stalk



Heat oil in a wok. Add corn kernels, cabbage and carrot.. Stir fry for two minutes. Stir in vegetable stock and bring to a boil. Mix in the cream style sweet corn and continue to cook for two to three minutes. Add salt, white pepper powder, sugar and MSG. Add tofu and stir in dissolved cornflour, cook on high heat for one minute or until the soup has thickened, stirring continuously. Serve piping hot, garnished with spring onion green.

31/10/2011

****HANDI BIRYANI****

Use flamboyance when you serve handi biryani…open the seal with a little bit of drama as the aromas that escape foretell the wonderful contents…your effort in making it deserves all the accolades you will get.

Preparation Time : 40-50 minutes
Cooking Time : 30-40 minutes
Servings : 4

**INGREDIENTS**

Rice, soaked and drained 1 1/2 cups

Onion 4 medium

Saffron (kesar) a few strands

Kewra water a few drops

Salt to taste

Green cardamoms 2-3

Black cardamom 1

Cloves 2-3

Cinnamon 1 inch stick

Bay leaf 1

Carrot, 1/2 inch cubes 1 medium

Cauliflower, cut into small florets 1/4 medium

French beans, 1/2 inch pieces 10-15

Green peas 1/2 cup

Oil 2 tablespoons + for deep-frying

Caraway seeds (shahi jeera) 1/2 teaspoon

Ginger paste 1/2 tablespoon

Garlic paste 1/2 tablespoon

Green chillies, chopped 4-5

Coriander powder 1 tablespoon

Turmeric powder 1 teaspoon

Red chilli powder 1 teaspoon

Yogurt 3/4 cup

Tomatoes, chopped 2 medium

Garam masala powder 1/2 teaspoon

Fresh coriander leaves, chopped 2 tablespoons

Fresh mint leaves, chopped 2 tablespoons

Ghee 2 tablespoons

Ginger, cut into thin strips 1 inch piece

**METHOD**
Chop one onion and slice the others. Soak the saffron in kewra water. Cool the rice in four cups of boiling salted water with green cardamoms, black cardamom, cloves, cinnamon and bay leaf, until three-fourth done. Drain and set aside. Mix together the carrot, cauliflower, French beans and peas and boil in three cups of salted water till three-fourth done. Drain and refresh under cold running water. Set aside. Heat plenty of oil in a kadai and deep-fry the sliced onions till golden brown. Drain on absorbent paper and set aside. Heat two tablespoons of oil in a thick-bottomed pan and add the caraway seeds. When they begin to change colour, add the chopped onion and sauté until golden brown. Add the ginger paste, garlic paste and green chillies and stir. Add the coriander powder, turmeric powder, red chilli powder and yogurt and mix well. Add the tomatoes and cook on medium heat till the oil seaprates. Add the boiled vegetables and salt and mix well. In a handi, arrange alternate layers of cooked vegetables and rice. Sprinkle the saffron-flavoured kewra water, garam masala powder, coriander leaves, mint leaves, fried onions and ghee in between the layers and on top. Make sure that you end with the rice layer topped with saffron and spices. Cover and seal with aluminum foil or roti dough. Place the handi on a tawa and cook on low heat for twenty minutes. Serve hot with a raita.

23/10/2011

Try something new on this DIWALI......

"CHOCOLATE WALNUT BURFI "

A delightful combination of walnuts, chocolate and mawa.
Preparation Time : 10-15 minutes
Cooking Time : 15-20 minutes


___INGREDIENTS___

Mawa (khoya) 2 cups

Walnuts, shelled 1/4 cup

Sugar 1/3 cup

Milk 1/4 cup

Oil 2 teaspoons

Cocoa powder 3 tablespoons

Silver warq 2 sheets

___METHOD___

Cut the shelled walnuts into small pieces.Heat the crumbled mawa in a pan and roast for a while. Add sugar and a little milk and cook till it thickens. Grease a baking tray with oil. Pour half the mawa mixture onto it and spread it evenly. In the remaining mixture add the cocoa powder and the walnut pieces. Spread this on top of the earlier layer, which by now has cooled slightly. Shake the tray so that the mixture spreads evenly. Spread silver varq on top. When completely cooled cut into square or diamond shaped pieces and serve or store.
Servings : 4

19/10/2011

# # RECEIPE OF THE WEEK # #

>>>HANDI PANEER