Skip to main content

Corn on the cob

Heat your barbecue (grill).

Brush your cobs with cooking oil or butter and sprinkle with salt. 

Add the corn to the barbecue, cook for about 8 minutes, flipping every 2 to 3 minutes to char each side. Transfer grilled corn to a plate.

In a medium-sized bowl combine the softened butter, lime juice, lime zest, half of the chopped coriander (cilantro), garlic, paprika, chilli powder and black pepper.

Brush the butter mixture on each side of the warm corn.

Spoon the garlic and herb soft cheese over the cobs and sprinkle with remaining coriander (cilantro). Serve with lime wedges. 
____________________________________________
अपने बारबेक्यू को गर्म करें।

 खाने का तेल या बटर  के साथ अपने भुट्टे को ब्रश और स्वादानुसार नमक छिड़के।

 बारबेक्यू या ग्रिल में मकई लगाए, लगभग 8 मिनट पकाना, प्रत्येक पक्ष को हर 2 से 3 मिनट में पलटे।  ग्रील्ड भुट्टे को एक प्लेट में निकाल लें।

 मध्यम आकार के कटोरे में नरम मक्खन, नींबू का रस, नींबू जेस्ट, कटा हुआ हरा धनिया (सिलेंट्रो), लहसुन, पेपरिका, मिर्च पाउडर और काली मिर्च मिलाएं।

 गर्म भुट्टे के प्रत्येक पक्ष पर मक्खन मिश्रण को ब्रश करें।

 लहसुन और हर्ब के नरम cheese को ऊपर से डालें और शेष धनिया (सिलेंट्रो) को छिड़के।  नींबू  वेजेज के साथ सर्व करें।
Labels:

Comments

Post a Comment

Popular posts from this blog

Roti Pe Boti

  For Roti flour- 500g egg-2 milk- to knead  salt- 1 tsp oil-1 tbsp For boti mutton boneless-250g onion- 1 tomato- 1 jeera powder-1 tsp garam masla- 1 tsp kashmiri red chilli powder- 1 tsp cinnamon stick- 1 green cardamom- 2 clove- 2  mace- 1 bay leaves- 1 coriander leave For Gravy heat oil and tempered with whole garam masala then add chopped onion and cook till golden brown then add ginger and garlic paste turmeric powder, kashmiri red chilli powder Then add tomato chopped and garam masala powder cook till oil float on the surface. then add brown cashewnut paste Now mutton cook till masala coat the mutton surface. then add water and cook till the mutton become tendor. reduce the liquid part. For Roti In a bowl beat egg with sugar and salt. In a seperate bowl, shift flour and pour the egg mixture. knead a soft dough Make paratha of required shape & size and keep aside. serve mutton (boti) on the top of paratha with onion rings and lemon slice.   ...
1 comment
Read more

Murg Awadhi Korma

MURG AWADHI KORMA ·        Chicken                           - 200g ·        Green cardamom          - 4 no. ·        Bayleaf                            - 2 no. ·        Clove                               - 5 no. ·        Mace                   ...
Post a Comment
Read more

Makhni chooze

Butter Chicken or Makhni chooze was introduced in 1947 by the founder of Moti Mahal Restaurant. This dish was made 'by chance' by  mixing leftover chicken with tomato gravy rich in butter and cream. In 1974  it was published as Murg Makhni. In 1975, the English phrase "Butter Chicken" was first appeared in the print, as a speciality of Gaylord Indian Restaurant Manhattan. Later Butter Chicken become the National dish of Britain For marination Chicken boneless- 400g ginger and garlic paste- 2 tsp lemon juice- 2tsp kashmiri red chilli powder- 2 tsp garam masala- 1/2 tsp jeera powder- 1/2 tsp kasoori methi- 1 tsp black salt- to taste hung curd- 1/2 cup mustard oil- 2 tsp For gravy Butter- 4 tsp ginger and garlic paste- 2 tsp tomato- 4 medium cashewnut- 13-15 honey- 2 tsp fresh cream- 1tbsp Marinate chicken with salt, ginger and garlic paste and lemon juice and keep aside for 30 min. In a bowl add hung curd, kashmiri red chiili powder, jeera powder, garam masl...
Post a Comment
Read more