Singh Chic 88

20/06/2014

Chicken soup is a soup made from chicken, simmered with various other ingredients. The classic chicken soup consists of a clear broth, often with pieces of chicken or vegetables; common additions are pasta, dumplings, or grains such as rice and barley. Chicken soup has also acquired the reputation of a folk remedy for colds and flus, and in many countries is considered a comfort food.
Recipe of Chicken Soup:
http://www.singhchic.com/chicken-soup/

SinghChic believes in taking dining to new heights and offer its customers, delightful taste.

19/06/2014

Jeera or Zeera rice is a popular north India dish made of basmati rice and cumin seeds. Jeera is the hindi word for cumin seeds. Jeera rice was introduced to the Indian cuisine by the Moguls and soon became one of the most in style dishes to be served in every Indian household. It’s a very versatile dish and can be served with almost any curry.
In some restaurants, this dish is also called the Jeera Pulao. The word Pulao comes from the Persian word “pullo” which describes any rice that is cooked with spices and herbs, meat, poultry, sea-food, vegetables and a plethora of other ingredients. Jeera Rice is an aromatic rice dish that is a superb accompaniment with any veg or non-veg side dish. I personally feel that Grandma chicken curry and Jeera Rice make the ultimate combination if you are looking for some simple flavorsome meal. Jeera rice also goes good with just raita (mixed or cucumber raita) too.
For the recipe of Jeera Rice visit:
http://www.singhchic.com/jeera-rice/

SinghChic believes in taking dining to new heights and offer its customers, delightful taste.

18/06/2014

Biryani is a rice-based dish made with spices and chicken, mutton, fish, eggs or vegetables.
The name is derived from the Persian word berya meaning "fried, roasted". It originated in Turkey or Persia and brought to South Asia by the Muslim travelers and merchants to the Mughal Empire. It was one of the most famous dishes in the kitchen of the Mughal Emperors. It is very popular in South Asia and is a key element of the Deccan- Hyderabad, India. Biryani was traditionally prepared in earthenware pots and is known for its unique aroma, flavor and spices.
For the recipe of Biryani with gravy visit:
http://www.singhchic.com/biryani-with-gravy/

SinghChic believes in taking dining to new heights and offer its customers, delightful taste.

17/06/2014

Paneer tikka is an Indian dish made from chunks of paneer marinated in spices and grilled in a tandoor. It is a vegetarian alternative to chicken tikka and other meat dishes. It is a popular dish that is widely available in India and other countries with an Indian diaspora.
"For the recipe of Paneer Tikka" visit:
http://www.singhchic.com/paneer-tikka/

SinghChic believes in taking dining to new heights and offer its customers, delightful taste.

16/06/2014

Chicken Tikka is a traditional and very popular Indian Chicken dish which is bursting full of flavor & colour. It is originating in the South Asia where it remains popular in both Pakistan and India. The word tikka means "bits" or "pieces". It is also a chicken dish served in Punjabi cuisine. The Punjabi version of the dish, however, is grilled over red-hot coals, and does not always contain boneless pieces. The pieces are brushed with ghee at intervals to increase its flavor, while being continuously fanned. It is normally eaten with onion rings, lemon wedges and a fresh green salad of your choice.

Chicken Tikka Recipe:

http://www.singhchic.com/chicken-tikka/

SinghChic believes in taking dining to new heights and offer its customers, delightful taste.

13/06/2014

According to Sevan Nisanyan, an etymologist of Turkish language, the word kebab is derived from the Persian word "kabap" meaning "fry". The word was first mentioned in a Turkish script of Kyssa-i Yusuf in 1377, which is the oldest known source where kebab is mentioned as a food. Kebab was served in the royal houses during various Islamic Empires and even commoners would enjoy it for breakfast with naanor pita.

CHICKEN TANGRI KEBAB RECIPE:
http://www.singhchic.com/chicken-tangri-kebab/

SinghChic believes in taking dining to new heights and offer its customers, delightful taste.

12/06/2014

Tandoori chicken originated in the restaurant Moti Mahal Delux of Kundan Lal Gujaral, in Delhi, India.
The tandoori chicken at Moti Mahal so impressed the first Prime Minister of India, Jawaharlal Nehru, that he made it a regular at official banquets. Visiting dignitaries who enjoyed tandoori chicken included American Presidents Richard Nixon and John F. Kennedy, Sovietleaders Nikolai Bulganin and Nikita Khrushchev, the King of Nepal, and the Shah of Iran.
The fame of tandoori chicken led to many derivatives, such as chicken tikka (and eventually the Indian dish popularized in Britain, chicken tikka masala), commonly found in menus in Indian restaurants all over the world.

"For Ingredients and preparation" please visit:
http://www.singhchic.com/tandoori-chicken/

SinghChic believes in taking dining to new heights and offer its customers, delightful taste.

11/06/2014

Paneer Tikka Masala is a spicy paneer (cottage cheese) dish with extensive use of onions and garlic. The garlic flavor is indispensable for the dish. The curry is prepared by the luxurious usage of yogurt or light cream.

History of Paneer Tikka Masala:

Paneer tikka masala recipe is popular in almost all the vegetarian and non-vegetarian eating joints across India and is considered to be a prestige dish in Middle-east and Europe. Paneer can be easily substituted with Chicken, keeping the entire taste of the dish same for e.g. Chicken Tikka Masala. The term masala has been derived from the addition of garam masala powder, a popular Indian spice variety, while making the dish.
"For Ingredients and preparation" please visit:
http://www.singhchic.com/paneer-tikka-masala/

History of Paneer Tikka Masala: Paneer tikka masala recipe is popular in almost all the eating joints across India and is considered to be a prestige dish in Middle-east and Europe.

10/06/2014

Do pyaza was created when a courtier of Mughal emperor Akbar Mullah Do Pyaza accidentally added a large quantity of onionsto a dish. The dish evolved further in Hyderabad, India, and became a staple of Hyderabadi cuisine.
Do pyaza (Persian)"from Persian meaning (having) two onions") is a South-Asian curry dish. It is prepared with a large amount of onions, both cooked in the curry and as a garnish. Onions are added at two stages during cooking, hence the name ("two onions"). The dish usually contains a meat, usually king prawns, chicken, lamb, or shrimp; however, it can also be prepared in a vegetarian style.

09/06/2014

Dal makhni was a staple in United India before partition. It was popularized in India following partition, when many people from the Punjab migrated to the northern regions of India. As the Punjabi diaspora migrated across India and internationally, the dish was introduced to local consumers by entrepreneurial Punjabi migrants who opened restaurant businesses. Dal Makhani’s popularity is due in part to its versatility and the rich vegetarian dish can be served as a main meal, included in a buffet (thali) or as an accompaniment to a principal meal. In India, soups and curries with a red or yellow lentil base are an important staple; however, due to dal makhani's rich texture and lengthy preparation process, many Indians only consume the dish on days of significance, such as birthdays, national holidays, weddings and religious observances.

06/06/2014

Chana masala is a savory dish of cooked garbanzo beans, also called chickpeas, chole masala or channay is a popular Punjabi dish in Indian cuisine and Pakistani cuisine, along with ingredients such as onion, garlic clove and various spices. Although this spicy vegetable entry has become increasingly popular in many parts of the world, it has been a traditional part of the cuisine of Pakistan and northern India for centuries. In India, it’s not only on the menu in most restaurants; it also is available at the booths of street vendors. Chana is the Hindi word for the brown chickpeas used in the dish.

05/06/2014

SHAHI RAJMA (Red kidney bean curry)
Rajma is a popular Indian vegetarian dish consisting of red kidney beans in thick gravy with lots of Indian whole spice and usually served with rice and roti. Although the kidney bean is not of Indian origin, it is a part of regular diet in Northern India. This dish prepared after the red kidney bean was brought to the Indian subcontinent from Central Mexico and Guatemala.
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Now if an idea to prepare laziz rajma get stuck in your mind you can prepare it within minutes with following steps:

Preparation time: 10 mins
Cooking time: 15-20 mins
Serves : 3 as side dish with Naan / Basmati Rice

Ingredients:

2 C Rajma (Red Kidney Bean), soaked overnight & boiled
1 C Tomato Puree
1 - 2 Jalapeno or Serrano Chili peppers, finely chopped
1 Medium Tomato, thinly sliced
1 Medium Onion, thinly sliced
1 Tbsp each, Ginger & Garlic
1 tsp Chilli powder
2 tsp Garam Masala */ Store bought Rajma Masala
1 Bay Leaf
2 Tbsp half & half,
1/2 Yogurt
3 Tbsp Canola oil
2 Tbsp Fresh Cilantro, chopped
Salt to taste

Method:

1.. Heat oil in a large pot over medium-high heat. Add bay leaf and chili peppers. Cook for 1 minute. Add onion & cook until translucent. Add tomato and cook untill it begins to soften. Now add tomato puree, and cook until oil separates.
2.. Now add ginger, garlic & garam masala. Cook and stir several minutes, add 3-4 tbsp of bean-water if needed.
3.. Add kidney beans, chili powder and cook for some time. In a bowl stir yogurt & salt (store bought rajma masala ) and pour in this mixture, cook for few more minutes while stirring continuously.
4.. Switch off the stove & stir in half -half, now garnish with cilantro and serve hot.
How to serve:This dish can be served with Basmati Rice or Naan (indian flatbread). Add fresh spinach for more flavor & color.