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Old 14th December 2005, 01:41   #1 (permalink)
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Chicken Rezala

Ingredients:
Chicken - 1 whole, Onion - 4, Garlic paste - 3 teaspoons. Ginger paste - 2 teaspoons, Garam masala, Bay leaf - 2, Peppercorn - 10. Keora water - ½ cup, Sour curd - 200 gms, Red chili - 8, White oil - 4 tablespoons, Ghee - 2 teaspoons, Wheat flour - 1 tablespoon. Salt according to taste.

Steps:
Cut chicken into pieces. Add bay leaf, black peeper and garam masala to heated oil. Stir fry chicken pieces with the spices. When the water in chicken gets halfway dry add onion and garlic. Cook well. In the dried up chicken add a mixture of curd and flour. Add keora water. Steam the preparation with 2 cups of water in a pressure cooker for 10 minutes. Heat ghee in a serving spoon with red chili and add to the chicken. Serve.
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Old 14th December 2005, 10:39   #2 (permalink)
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Re: Chicken Rezala

yummy yummy
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Old 14th December 2005, 11:17   #3 (permalink)
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Re: Chicken Rezala

Its a mouth-watering dish mujib !!
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Old 7th November 2008, 20:19   #4 (permalink)
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Re: Chicken Rezala

The above recipe was taken from http://www.indiaisgreat.com/details.php?recipe=677, word for word
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Old 7th November 2008, 21:40   #5 (permalink)
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Re: Chicken Rezala

The original post was made 3 years ago but thanks for the site link.
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Old 7th November 2008, 21:41   #6 (permalink)
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Re: Chicken Rezala

now thats plagiarism....although...hang on..maybe he wrote the recipe first and the book writer copied him......because the post is 3 years old

but what a strange first post..?
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Old 5th January 2009, 15:51   #7 (permalink)
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Re: Chicken Rezala

Anyone bought a pressure cooker in Turkey?
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Old 12th January 2009, 19:20   #8 (permalink)
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Re: Chicken Rezala

Quote:
Originally Posted by Lillylilly
Anyone bought a pressure cooker in Turkey?
YES! and its hissing away right now with those budget beans.
Was very wary of using it at first, but now more confident using it, very good for some beans and stews.
It is the old standard type where the top as to be shoved in under the lip and the clip seals it tight.
I have noticed that TEFAL has an interesting looking one called clipso ( or something like it) but havent looked hard at it.
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Old 15th January 2009, 21:57   #9 (permalink)
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Re: Chicken Rezala

yes,me too......I brought my English Prestige one over 12 years ago but 2 years ago it gave up and now I have the basic Turkish model. I find it very useful. To make marmalade, to tenderize a stew/casserole (and then finish off in the oven to give it that lovely 'oven' taste).
I cook whole chickens to feed my woofers,and use the water/juice to cook bulgar and pasta for them. Xmas puddings, treacle pudding, jam sponges...Fava salata (meze using dried broad beans)....the list is endless...they save loads of time and gas...but would not recommend using one for a whole meal, as, in my opinion, everything comes out tasting the same...steamed and bland...Essie x
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Old 25th March 2009, 14:15   #10 (permalink)
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Re: Chicken Rezala

Bit off thread but wasn't sure where else to post this. My wife has just returned from UK and a Chicken Tikka Masala packed in her suitcase has leaked and stained some new, white cotton T shirts. Anyone know of a remedy to remove said stains??
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