YOUR EASY RECIPES KITCHEN : NON VEGETARIAN

The Non-Vegetarian side of Indian cuisine comprises of many juicy, tender delicacies made with eggs, mutton, chicken, fish etc. There is a great variety of meat, poultry and fish dishes in Indian Cuisine, here we have made an effort to present most of the non-vegetarian dishes served as snacks, accompaniments and main dishes like tandoori tikkas, kababs, roshan goshts, butter chicken, biryani and much more.

Chetti nad chicken roast

This chicken is a very popular dish in southern part of Indian subcontinent.locally this is called as chettinad chicken roast.goes well as snack or with plain rice and Indian flat bread(Chapati)
simple dish,you don't need to spend lot of time for this dish

Main ingredients

1 whole chicken cut into eight -10 pieces

For paste

6 dried red chilies,broken(soaked in the water for about 15 minutes)

1 inch ginger piece

5 garlic cloves

1 green chili

2 medium onions roughly chopped

15 curry leaves

1/2 tbsp turmeric powder

1/4 th T spoon pepper cons (kali mirch)

3 Cloves

2 tbsp rice flour

salt to taste

For marination

1 tbsp lemon juice

For frying

2 tbsp edible oil - shallow fry

Method

1)Wash thee chicken throughly,make into 8-10 pices,Make slits randomly

2)Add all the ingradients mentioned above for paste in a blender/mixer (soaked dry chillies,ginger,garlic flakes,green chilli,onion,curry leaves,turmeric powder,Pepper cons,cloves

3.Add Rice flour to the paste

4.Apply the paste to all chicken pieces ,it should coat the chicken pieces completely

5.Now add Lemon juice for the chicken pieces bowl

6.marinate the coated chicken for 3-4 hours in refrigerator

7.Now place wok/kadai on medium flame

8.Add edible oil(Shallow fry level oil)

9.Add Chicken pieces to the wok slowly,each piece should not touch another piece,keep some distance

10.Fry for 4-5 minutes,place the lid to close.

11.turn to another side slowly.place the lid

once done,remove from the kadai and garnish with onion rings and fried vertically slit green chilies and serve hot

Note :

those who wants deep fry ,they can add more oil and more coating and do this dish.
You can also prepare this dish with whole or half cut chicken applying same marination on barbecue or in oven(for that you have to coat the chicken with edible oil sufficiently.

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SIMPLE FISH FRY

Main Ingredients

1)Fish prpreferably Pomfret fish or small fish (bangda) or tank fish
2.Turmeric 1/2 t spoon
3.rice flour 1/2 table spoon
4.ginger garlic paste 2 t spoons
5.chili powder 1-2 t spoons or as per your taste
6.salt to taste
7.fish masala 1 t spoon
8.coriander powder 1 t spoon
9.cumin powder 1 /2 t spoon
10.Lemon juice 2-3 T spoons
11.edible oil for shallow fry

Method

Clean fish and wash it twice to thrice. remove bones ,Set aside.

In a wide mixing bowl, add red chili, turmeric powder, coriander powder, lime juice and required salt.1/2 table spoon corn flour,Sprinkle a little water to make a paste-like consistency.

Then add the fish and mix well.

Coat the masala on all sides of the fish and marinate for at least 30 mins.

Heat oil in a pan /skillet/or dosa tawa and fry the fish until the fish turns Dark

Serve Hot with topping of onion ring ,Tomoato wedges and Mint leaves

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Egg Curry

Boiled Eggs cooked in tamarind and onion gravy is mouth watering dish.Best side dish with Indian Flat bread(Chapati,Pulka,Parantha,Roomali roti) and steamed plain white rice

Main Ingredients

1 tsp chilli Powder
3 piece chopped chili
3 number chopped onion
1 tbsp coriander powder
1 tsp cumin
1 tsp cumin powder
3 springs curry leaves
10 number eggs
1 tsp fenugreek leaves (kasuri methi)
1 tbsp ginger garlic paste
1 tsp mustard seeds
3 tbsp oil
1 to taste salt
100 ml tamarind juice
1 pinch turmeric

Method

• Heat oil in a vessel and mustard seeds and let them splutter. Now add cumin and add onions ,curry leaves and fry Add chopped onions and green chilies and fry till they turn light brown.

• add ginger garlic paste

• Now add chili powder, turmeric powder, coriander powder and cumin powder, mix well and saute for 2 minutes

• Add tamarind juice and 2 cups of water and bring to a boil. Add salt and sugar and reduce heat and let it simmer for 10 minutes.

Add Kasuri methi leaves crushed and powdered

Add the boiled and fried eggs and let it cook in the gravy for 3 minutes or till you get the required gravy consistency.
(ideally fry the boiled eggs in oil and little turmeric and Red Chilli powder and salt,this will keep egg intact)

• Garnish with chopped coriander leaves.Mint leaves Serve this hot steamed rice or Chapatis (Indian Flat Bread)

Note : For bright red color curry add chili powder immediately when the oil gets hot first ingredient after edible oil in the frying pan)
Note : Those who donot like tamarind juice may use tomato pure in place of tamarind juice

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Pickle styled Chicken curry - Achaari murg

Spicy Chicken cooked in ingredients of pickle, Tangy in taste,popular chicken dish of India,Easy andsimple to make dish

Main Ingradients

1 kg chicken pieces (any pieces of your choice) skin removed(Preferably hard chicken)
1 tsp fenu greek seeds (Methi seeds)
1 tsp mustard seeds (rai )
1 tsp aniseed/fennel seeds
1 tsp cumin seeds(Zeera Seeds)
1 tsp onion seeds(kalaonji)
3 Dry red chilies
1 tsp red chili powder
1 tsp turmeric powder
6 green chilies
2 large onions sliced thin
2 tsps garlic paste
1 tsp ginger paste
1 cup yogurt
Juice of 1 lime/lemon
2 medium sized Tomatos (chopped)Salt to taste
3 tbsps any vegetable edible oil

Method

Mix the onion, fennel, cumin, mustard and fenugreek seeds, red chilli powder, turmeric powder and salt together in a bowl. Take out about 3 tsps in another small bowl and mix with the lime juice.

Wash, pat dry and slit the green chilies and remove the seeds. Fill the chilies with the spice and lime juice mix and keep aside.

In a pan heat the oil and add the remaining spice mix. Allow to splutter and then add the onions and fry till golden.Add chopped tomatoes

Add the chicken and fry till the curry releases oil .

Add the ginger and garlic pastes and fry for a minute.

Whisk the yogurt to make it smooth and add it to the chicken. Stir well.

Add salt to taste, stir well. Put the stuffed green chilies on top of the chicken and cover the dish.
Cook till the chicken is done.

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TANDOORI CHICKEN MASALA

Main Ingredients:

For First Marinade:

Whole Chicken
2 tbsp. Degi Mirch powder
1 tbsp. Lemon Juice
1 tbsp. Oil
1 tsp Ginger
1 tsp. Garlic paste
Salt to taste

For Tandoori Masala

Second Marinade:

1/2 cup Yogurt (Curd) Hung
2 tbsps. Degi Mirch Powder
1 tbsp. Kasoori Methi
1 tsp Garam Masala
1 tsp Roasted Cumin powder
1 1/2 tsp Coriander powder
Few drops of Red or Orange color
Salt to taste
Melted butter for Basting
1 tbsp. Corn Flour for dusting

Method

First Step:

Pat dry the Chicken with a towel, make deep cuts on the chicken breast and thighs. Mix degi mirch,

lemon juice, oil, ginger garlic paste and salt, rub this masala on the chicken evenly outside and

inside. Leave chicken in this marinade for 30 minutes or little more.

Second Step:

Mix everything from the second marinade and put this on chicken all over, inside every cut too, leave

this in your refrigerator for at least 18 hours, 24 hours are more desirable.
After 24 hours take the chicken out of the refrigerator, at least one hour before roasting it in the oven.

Drizzle melted butter/oil over chicken

Take Corn flour in a sieve and, dust this all over the chicken on the both sides.
Put the Chicken on a wired rack and put a tray underneath the rack to collect drippings from the chicken.

Set the oven at 400 F/200 C

Roast the chicken for 30 Minutes on one side then turn and bake for 25 minutes, again turn and bake for

20 minutes, basting with the butter every time you take the chicken out.

Serve roasted chicken with lemon and, Onion wedges sprinkled with chat masala.

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AMBADA MUTTON CURRY - GONGURA MAMSAM

is a Sour leafy vegetable with mutton - Tasty,sour and hot curry. A specialty of southern Indian state Andhra /Telangana cuisine

Main ingredients

For pre boiling the Mutton

1/2 kg lamb meat, cleaned and cut into pieces
1/2 tsp turmeric powder
2 Tsp Coriander powder
1 tsp cumin powder
Salt to taste
10 cloves of garlic
1/2 inch piece of ginger
1 spoon red chili powder

For the curry

3 tblsp cooking oil
4 cloves (laung)
4 whole green cardamoms (hari ilaichi)
2 bay leaves
1 large cinnamon stick
200 g gongura leaves(5 small bunches)

1 large onion thinly chopped
1 stem large curry leaves
2 -3 green chili paste

Method

Boil the mutton and add chopped ginger garlic(about 2 t spoons),little turmeric,Coriander powder and cumin powder ,redchili powder with some salt in a pressure cooker.cook for 4 whistles
Make ginger garlic a paste with remaining garlic and ginger it and keep aside.
Now in a pan heat oil and add all the whole spices.
Once they start spluttering, add ,Bay leafs the ginger garlic paste, green chili paste(or vertically slit 2-3 green chilies) and then the chopped onions.
saute till it becomes pink in color and then add the gongura leaves, curry leaves and all the ground spices(coriander powder,cumin powder,red chili powder) and salt.
saute till the oil is separated from the mixture.
Now add the meat pieces and saute for five minutes so that they get well wrapped with the spices paste.
add garam masala(grounded spices powder)
Then add water for curry and boil till it thickens
Garnish with fresh coriander or mint leaves and serve with rice.

Note : vegetarians maty replace mutton with big soya chunks /chaps

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MOPLAH GHOSHT - KERALA MUTTON CURRY

MAIN INGRADIENTS

1 Kg Mutton :
1 Cup Hung Yogurt.
2 Teaspoons each Ginger & Garlic Paste.
3 Teaspoons Kashmiri Mirchi Powder.
1 Teaspoon Haldi.
1 Teaspoon Yellow Chili Powder ( use normal if unavailable ).
1/2 Teaspoon Minced Green Chilies.
1/2 Teaspoon Shahi Jeera
.1 Teaspoon Ginger Juliennes
2-3 Teaspoons Desi Ghee.
3 Teaspoons Cream ( I didn't have )
4- Medium Sized Onions Sliced and Browned. I fried in Mustard oil or any edible oil
15 Mint Leaves.
3-4 Slit Green Chilies.
3 Teaspoons Minced Coriander Stems.
4-5 Tablespoons Refined Oil
100 Ml Coconut Milk (I used about 100 gm of Coconut ground in a paste)
.50 Grams Mixed Whole Spice.
10 Grams Curry Leaves.
2 Tablespoons Poppy Seeds
Salt to taste
Raw papaya paste - about 4 tbsp

Method

marinate mutton overnight with all the above ingradients
or about 4 hours

Then cook it on low flame for 30 min then in cooker for 2-3 whistles.

Remove the Mutton gravy from cooker after resting period of 15 minutes

Garnish with Onion Rings and serve with Chapati/Biryani rice or simply steamed Rice !!!

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Tangy crab Fry - Kekda Fry

Ingredients:

Crab Pieces- 1/2 Kg
Tamarind Pulp- 3 tsp( thick paste like the consistency of tomato sauce)
Salt- To taste
Red Chilli Powder- 2 tsp
Onion- 1 medium
Coriander powder- 1 tsp
cumin powder- 1/4 tsp
Ginger Garlic Paste- 1 1/2 tsp
Green chillies – 3
Egg Plants – 4(small)

METHOD :

First take Onion, Ginger Garlic Paste, Coriander Powder, cumin powder and blend it to a coarse paste.
Pour oil in a pan and add the blended onion paste, fry it for 3- 4 minutes and then add tamarind pulp with a glass of water.
Add in green chillies( slit from top to bottom on one side only), salt, red chilli powder.
Let this come to a boil and drop the cleaned crab pieces(crab should be cleaned thoroughly, just tap on the legs to get it cracked a bit so that it absorbs all the spices).
add enough water for the pieces to cook well.
Drop the Egg Plants too at this time( should be cut from top to bottom keeping the stem intact).
Add coriander leaves and cook this covering the lid. If the curry is cooked with coriander leaves it gives a nice flavor.
Check the taste and adjust tamarind pulp, salt and red chilli powder as per your taste. This curry will need more salt and red chilli powder as we are adding tamarind pulp which is sour.
Cook this until you get the desired consistency.( it is always preferable to switch off the flame a bit before you get the desired consistency because gravy gets thickened when it cools down a bit, so that you get your desired consistency or else gravy may get too thick).
Finally Garnish with coriander leaves.

Tip:

When you check the taste you may feel everything is perfect but when you eat with rice after a while salt or spice may not be enough, so when you check the taste take little rice and mix the curry in it and taste it. When you are satisfied switch off the flame or else adjust what you feel is not enough and cook it.

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JUICY JAMBO PRAWN FRY - JINGA FRY

Sauteed prawns (Prawns Fry)

Main Ingradients

Prawns 10 (medium size tail on)
Chili powder 1 tsp
Pepper powder 1/4 tsp
Turmeric powder 1/4 tsp
Cumin powder 1/4 tsp
Curry leaf 1 sprig
Coconut oil 1 tsp

Method

Clean the prawns, wash well ,dry in kitchen towel
Marinate the prawn in the given ingredients heat a heavy pan pour oil
,put the prawn mixture and saute for 3 to 4 minute

Serve immediately

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Hyderabadi Kachi gosht Dum biryani

The Kachchi biryani is prepared with meat marinated with spices overnight and then soaked in yogurt before cooking. The gosht (meat) is sandwiched between layers of fragrant long-grained basmati rice

Main Ingredients

Serves: 6-8

Total Marinating time: 3 1/2 hrs

Total ‘Dum/slow cooking’ time: Around 1 hr and 10 mins
Any Edible oil – 6 tbsp
Ghee – 2 tbsp
Lean spring Lamb meat, with bone, preferably leg, cut into 5 cm cubes – 800 grams, excess fat trimmed, washed, drained and pat dried

for the tenderizing mix:

Raw Unripe Green Papaya skin – grated or made into a paste (optional-you can use meat tenderizer available in market)
garlic-ginger paste – 3 tbsp
Salt – 1 tsp
Turmeric powder – 1/4 tsp

for the marinade:
Thick Yogurt – 1/2 cup
Yellow onions – 3, medium sized, finely sliced
Fresh Mint leaves – 1 cup, loosely packed, roughly chopped
Fresh Cilantro – 1 cup, loosely packed, roughly chopped
Small green chillies – 4-6, slit lengthwise
Red chilli powder – 2 tsp
Salt – 1 tsp
Garam masala powder -1 tsp
Cardamom powder – 1/8 tsp
Coriander powder – 1 tsp
Lemon juice – 2 tbsp

for the rice:

Long Grained Fragrant Basmati Rice – 800 grams (old biryani rice)
Shah Zeera – 1/2 tbsp
Cardamom – 4
Cloves – 4
Cinnamon stick – one 2″ stick
Dagad Phool – 1 tbsp
Dried bay leaf – 2
Salt – 3-4 tsp

for the Biryani:(assembing layers)

Saffron threads – 2 big pinch
Warmed milk – 1/2 cup
Cilantro/coriander leaves – 1/2 cup, loosely packed and roughly chopped
Mint leaves – 1/2 cup, loosely packed and roughly chopped
Lemon juice – 2 tbsp

additional ingredients:

Dough made with maida/all-purpose flour (flour+water) to seal the vessel(optional)
1. In a large thick walled oven-proof vessel/saucepan (if you have a thick walled Degchi(big sauce pan), please use it) (also please choose a vessel that is large enough so that there is about 1/4 amount of free headspace left after the whole biryani is assembled for the steam to collect and aid in cooking), add the tenderizing mix and the marinade and mix well. Wear gloves, add the meat and thoroughly mix the meat well. Using a knife, gash/poke the meat in the marinade. Mix once and again gash/poke it with a knife and then mix. Cover and keep aside.

2. In a thick bottomed frying pan, pour in oil and ghee. Once the oil is hot add the sliced onions. Deep fry them until evenly golden brown in color, keep a close eye and make sure you do not burn them. Once done, remove the pan from heat. Using a slotted spoon, remove half of the fried onions into a platter and spread them out. In a while, they will crisp up as they cool. The crisped fried onions will be later used for garnish. Reserve the remaining fried onions and oil in the same pan and let cool. These will be added to the marinade.

3. In a small bowl, add the warmed milk and soak the saffron threads in it.

4. Add the cooled fried onions and about 4 tbsp of the oil from the pan to the marinating meat and thoroughly mix using a spoon. Cover and keep it back in the refrigerator for 3-4 hrs.

5. Wash the rice in 3 changes of water and soak it in surplus fresh cool water for 30 minutes.

6. In a large saucepan, pour in surplus cool water and add the shahzera, cardamom, cloves, dried bay leaf, dagad phool and salt (do not forget adding salt). Cover and bring it to a boil on high. Once the water is boiling, drain the soaking rice and add it to the boiling water and stir. Cook for just 2 minutes and drain the rice immediately.

7. Spread the drained half cooked rice over the marinating meat. Spread evenly

the chopped cilantro, mint, saffron soaking in milk, remaining crisped fried onions and lemon juice. Cover the vessel properly with aluminium foil or a tight lid (with vents closed with dough if any) so that no steam can escape. You can also apply dough to seal the lid which is the traditional method.
8. Cook the Biryani on high for 5 minutes. You will notice that a good amount of steam has built up, which is called as the pehli bhaap, meaning first steam.. Then take a flat dosa tawa and keep it below the vessel (so that the bottom does not burn and it slow cooks evenly) and lower the heat to simmer and let it slow cook for 30 minutes, until done. Remove from heat, and have a quick look to see if the rice has cooked and stick a fork through to test the meat (be careful as there will a lot of steam, do not burn yourselves). If it needs to cook a little longer, cover again tightly with the lid/foil again and cook for a further 10-15 minutes. when it is done and wait for 10 mins before mixing the rice with meat, and serve on a large serving platter.

For a special touch, garnish with more fried onions, cilantro and mint leaves, toasted/fried almonds or cashewnuts or pinenuts or raisins and quartered hard boiled eggs.

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Chicken Kofta Curry with gravy

This is very popular dish in Northern India Pakistan (Baluchistan) Iran and Turkey

Main Ingradients

For Kofta (Chicken Dumplings - Meat Balls )

1 K.G Minced Chicken (Chicken kheema)

1 tsp Garlic Ginger paste

1/2 tsp garam masala

1/2 tsp Red Chilli powder

1 green chili chopped

1/4 tsp Turmeric powder

1/4 tsp salt

1/2 cup bread crumbs

2 tbs chopped coariander leaves

1/2 table spoon corn starch

Method

For Making Chicken Kofthas

Add all the above ingredients in the minced chicken. make balls with slightly wet hands and set aside

Deep Fry them in oil in medium flame

For Gravy

Main Ingradients

1 Onion paste

1 tsp garlic paste

1 tsp ginger paste

1 tsp coriander powder

1/2 tsp haldi powder

1tsp lal mirch powder

salt to taste

4 clove

4 green cardamoms

2 bay leaf

1 cinnamon stick

oil for cooking

Method

Add Oil to Wok/Kadai/Pan

Add whole Grama masala ( (4 clove,4 green cardamoms,2 bay leaf,1 cinnamon stick) and fry for 1-2 minutes

Add Onion Paste ,saute for 3 minuts

Add Ginger Garlic Paste - saute for 2-3 minutes (till Rwa flavour goes way from recipe)

Add Spice Powders Such as Turmeric ,Corainder powder and cumin powder

Cook till oil separates from the onion paste mixture ,Add Red Chilli powder and Salt

Add 2 cups of Water and let it boil on medium flame,cook for atleast 5-10 minutes (till the gravy reduces to thickened solution)

Now Add Chicken dumplings(balls) and Cover with lid ,Cook in slow flame for another 5-8 minutes,do not stir as the chicken dumplings may break

Now Add Garam masala ,Chopped Corainder leaves (Cilantro/Parsely leaves)

Remove from Flame and Serve with Hot Chapathis or Steamed Rice

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Afghan Chicken Korma

Main Ingredients

•125 ml(½ cup) any edible oil
•1.5kg chicken, cut into small pieces on the bone
•1 tbsp finely chopped ginger
•1 tbsp finely chopped garlic
•1brown onion, finely chopped
•250 g(1 cup) thick Greek-style yoghurt
•2 tsp ground turmeric
•1 tsp salt
•⅓ cup Chick Peas (Chana Dal)soaked in cold water for 2-3 hours... Or overnight.
•10 dried sour plums, soaked in cold water for 1 hour
•2 tomatoes, diced
•4 green chillies, thinly sliced
•3 long fresh red chillies, thinly sliced
•Thinly sliced red onion rings, lime wedges, coriander sprigs and Afghan bread (alternatively you can use any hard bread/Tandoor roti), to serve

Method

Soaking time 3 hours or overnight for Chick Peas.

Heat the oil in a heavy-based frying pan over high heat. Cook the chicken pieces for 8 minutes, or until golden on all sides. Remove from pan and set aside.

Add the ginger and garlic to pan and stir for 1–2 minutes. Add the onion and cook for 6–7 minutes, or until golden.

Reduce the heat to low, then add the yoghurt, turmeric and salt. Stir well, bring to a gentle boil,

then Add chicken to the pan. Cover and simmer for 6–8 minutes.

Drain the Chic Peas (Chana Dal) and dried plums,

Add to the pan and simmer for another 2–3 minutes. Add the tomato and chilli and cook for 10 minutes, or until dahl is soft, sauce is thickened and oil has risen to the surface

Serve with red onion rings, lime wedges, coriander sprigs and Afghan Bread or tandoori roti .

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Chicken capsicum masala-

Main Ingredients:-

Chicken - 500 gms
Onions - 2 large, finely chopped
Tomatoes - 3, finely chopped
Capsicum - 1 large, chopped into cubes or strips
Ginger-garlic paste - 1 tbspn
Red chilie powder - 2 tbspn
Coriander powder - 1 tbspn
Chicken masala powder - 1 tbspn
Salt to taste
Cloves - 4 nos
Cinnamon sticks - 2 pieces
Oil - 3 tbspns
Water as required
Coriander for garnish

To marinate-
Red chilie powder - 1 tsp
Salt - 1 tspn

Method

1. Wash chicken 2-3 times. Add marination ingredients, mix well and let it sit for minimum 30-45 minutes.

2. Heat oil in a kadai. Add cloves cinnamon.

3. Add onions and saute till they turn soft. Add ginger garlic paste and cook till the raw smell gone.

4. Add tomatoes and cook till they turn mushy. Next add all the spice powders along with salt and cook for a minute.

5. Add marinated chicken pieces, cook until they start to turn color.

6. Add required amount of water and cook until chicken is completely cooked and water is almost drained.

7. Add capsicum pieces and cook for 2 minutes. By now the chicken masala should be dry(if not cook for some more time until all water is drained and chicken is cooked)

8. Remove from stove and garnish with coriander leaves.

9. Serve hot with sambar and steamed rice or Chapaties

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Butter chicken

Main Ingredients

•Chicken 800 grams
•Lemon juice 1 tablespoon
•Kashmiri red chilli powder 1 teaspoon
•Salt to taste
•Butter 2 tablespoons
•For marinade
•Yogurt 1 cup
•Salt to taste
•Garlic paste 1/2 teaspoon
•Garam masala powder 1/2 teaspoon
•Kashmiri red chilli powder 1 teaspoon
•Ginger paste 2 tablespoons
•Lemon juice 2 tablespoons
•Mustard oil 2 tablespoons
•FOR MAKHNI GRAVY
•Butter 50 grams
•Ginger paste 1 tablespoon
•Green chillies,chopped 4-5
•Red chilli powder 1 tablespoon
•Salt to taste
•Dry fenugreek leaves (kasuri methi) 1/2 teaspoon
•Whole garam masala 1 tablespoon
•Garlic paste 1 tablespoon
•Tomato puree 400 grams
•Garam masala powder 1/2 teaspoon
•Honey 2 tablespoons
•Cream 1 cup

Method

Make incisions with a sharp knife on breast and leg pieces of the chicken. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and set aside for half an hour.

Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water.

Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil.

Apply this marinade to the chicken pieces and refrigerate for three to four hours.

Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200°C) for ten to twelve minutes or until almost done. Baste it with butter and cook for another two minutes.

Remove and set aside. Heat butter in a pan.

Add green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes,

add ginger-garlic paste and chopped green chillies. Cook for two minutes.

Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for ten minutes.

Add sugar or honey and powdered kasoori methi. Add cooked tandoori chicken pieces.

Simmer for five minutes and then add fresh cream.

Serve hot with naan or parantha

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MUTTON /LAMB KHEEMA MATAR

Matar Keema cooked in Biryani gravy or akhani.
The biryani akhani can be used in different ways. Normally people prepare biryani gravy and have it with parathas or rice rotis.

The gravy is mild yet flavourful and the simplicity lies in it's ingredients.
Keema Matar (Biryani Akhani) Recipe:

Ingredients:

Mutton Keema - 1/2kg
Onion - 2
Tomato - 4 to 5
Ginger garlic paste - 1tspn
Fresh Green Peas - 1/2cup
Coriander leaves - handful
Mint leaves - handful
Yogurt - 6tbspn
Chilly powder - 1/2 - 3/4th tspn
Salt - according to taste
Cinnamon, clove, cardamon - 1each.

Method:

1. Heat sufficient oil in a cooker, once heated add cinnamon, clove and cardamon. Add finely chopped onion slices. Fry till light golden brown. Add ginger garlic paste. Sauté for a minute.

2. Add Keema and fry till all the water is reduced and keema is lightly roasted. Add fine cubes of tomato. Fry till tomatoes gets soft and leaves oil on sides of cooker.

3. Now add spices, finely chopped coriander leaves and mint leaves. Add fresh green peas. Mix well. Add yogurt too.

4. Fry well for a minute or two and add 1/2 glass water, cook till the meat is tender (1 or 2 whistle).

5. Once the cooker cools down reduce the gravy to desired consistency. Garnish with finely sliced coriander leaves and lemon slices.
Serve hot.
Note :
The spices can be varied suitable to your taste buds.

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CURRY LEAVES CHICKEN: KARI PATTE MURG

Main Ingradients

Whole chicken cut into small pieces - 2lb
Tomato - 2 cut into small pieces
Curry leaves - 10 to 15
Cooking oil - 3 to 4 table spoon
Yogurt - one cup
Pinch of turmeric

For masala paste:
Onion- 1 big
Coconut powder- 2 table spoons
Coriander powder - 2 table spoons
Green mirchi - 10 (based on your spice level)
Cardamom- 5
Cloves - 5
Cinnamon- 1 inch stick
Curry leaves -one bunch ( liberally add leaves)
Coriander leaves - half a bunch
Salt to taste
Cashews- 10 (optional)
Poppy seeds - 1 tea spoon (optional)
Ginger garlic Paste - 1 table spoon

Preparation:

1. In a nonstick pan, add cooking oil. When oil is hot, add tomatoes and curry leaves. paste Let them cook for few minutes till tomatoes become mushy

2. Add chicken to these cooked tomatoes. Add a tea spoon of turmeric. Mix well and cook it covered.

3. While chicken is getting cooked, in a blender take all the ingredients listed under masala paste and make a fine paste

4. Add the above paste to the cooking chicken. Mix well and cook it covered for another 15 minutes. Mix frequently.
5. Add whisked yogurt to the chicken and reduce the flame and let it simmer for another 5 to 10 minutes.

Garnish with coriander leaves and is ready to be served with rice or roti. Curry leaves flavor is awesome with chicken. Enjoy!!

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Shami Kabab (Flattened Mince Kababs)

Main Ingradients

500g minced Lamb Meat, without fat
½ cup split Bengal gram
½” ginger, coarsely chopped
5 cloves garlic
4 dry red chillies
4 black peppercorns
Seeds of 4 black cardamom
2X1” cinnamon sticks, cruched
Salt to taste
2 cups water
Spice Mix
1 tsp fragrant garam masala*
½ tsp mace powder
½ tsp green cardamom powder
1 tsp kewra water
Filling for the kabab
4 tbsp mint leaves, finely chopped
10 green chillies, finely chopped
1X1” ginger, finely chopped
3 onions, finely chopped
Ghee for shallow frying
* Fragrant Garam Masala
6X1” long cinnamon sticks
3g / 2 tsp cardamom seeds
3g / 1 tsp cloves
2g / 1 tsp powdered mace
1g / ½ tsp grated nutmeg

Method

Dry roast the cinnamon sticks, cardamom seeds, cloves and mace powder on low heat until aromatic. Mix

the dry roasted spices with the grated nutmeg and blend to make a fine powder. Then pass the powder

through a fine sieve. Store in an airtight container
1. Put the mince and the first set of ingredients in a deep pan and bring to a boil. Cook covered,

stirring occasionally, until all the water has evaporated and the mince starts to stick to the pan.

Remove the pan from the heat and cool. Put the mixture into an electric blender and grind to make a

smooth paste. (Traditionally, it is ground on a stone slab or silbatta and this produces better

results).
2. Add the spice mix to the mince paste and mix well.
3. Make equal balls of the mixture and flatten each between the palms to make round patties. Place a

portion of the filling in the middle, form a ball again, and flatten to make, 2” diameter and ½”

thickness.
4. Heat the ghee on a griddle and shallow fry over low heat until both sides are evenly brown and crisp.

***************************************************************

KADAI /KADHAI CHICKEN

Main Ingradients

- chicken boneless 500gms cut to pieces

- cubed capsicums/bell peppers 2

- onions 2 cubed and layers separated (optional, but adds good flavour)

- Tomatoes 2 cut into big pieces

- tomatoes 3 pureed

- oil and ghee 2-3 tblsns(adjust as needed)

- 1 broken red chilli

- ½ tsp cumin

- 1/2 tspn saunf/fennel seeds

- Finely chopped onions 2

- 1 tsp. ginger garlic paste

- Salt as needed

- 1/2 tsp garam masala powder

- 2 tsp Kashmiri red chili powder

- 1 tsp. kitchen king masala powder everest brand

- 1/4 tsp. garam masala powder to sprinkle

- 10 cashewnuts paste

- ¼ cup Amul fresh cream (optional)

- Few Coriander leaves chopped finely

METHOD :

1...Add oil to a kadai/wok and fry capsicum, Tomatoes pieces, cubed onion for 2 minutes, till you begin to smell them good. Transfer to a plate and keep it aside.

2...To the same kadai add broken chili, cumin and saunf (fennel seeds) and fry till the they begin to splutter.

3...Add chopped onions and fry till golden brown. Add ginger garlic paste and fry till the raw smell goes off. Do not burn it.

4...Add chicken and fry for just one to two minutes. Cover and cook till it is almost cooked in its own moisture.

5...Add kitchen king masala, garam masala with red chili powder. Mix and fry well for just two minutes.

6...Add tomato puree. Mix and cook till almost the raw smell goes off from the tomatoes and the masala thickens. This takes about 5 minutes on a low to medium flame.

7...Add sauted onions, tomatoes and capsicums. Mix and continue to cook for 2 to 3 minutes.

8...Add cashew paste and cream and mix. If desired you can add more red chili powder to bring a good color to the gravy. Cook till the gravy thickens to your desired consistency. Do not overcook kadai chicken.

9...Sprinkle garam masala and coriander leaves. Mix well and cook for just one to two minutes. Off the stove.

NOTE.

Capsicums, onions should be left crunchy.

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SEYAL GOSHT - SINDHI DISH

Serves 6 to 8

Main Ingredients -

1. 1 kg mutton ,cleaned ,washed and drained ,cut into cubes.
2. 2 cups curd
3. 1/4 cup oil
4. 2 black cardamoms
5. 4 sticks cinnamon
6. 6 to 8 cloves
7. 4 onions ,finely chopped
8. 1 tbs ginger paste
9. 1 tbs garlic paste
10. 6 green chillies
11. 2 teasp coriander powder
12. 1 teasp cumin powder
13. 1/2 teasp turmeric powder
14. 2 tomatoes , chopped
15. 1 teasp garam masala
16. 1 tbs coriander ,chopped
17. 1 tbs mint leaves ,chopped

Method -

Put the mutton cubes in an earthenware pot ( handi ).

Whisk the curd till smooth and add to the mutton .Mix well,and set it aside to marinate for 30 to 45 minutes .

In a pan heat the oil and fry the black cardamoms , cinnamon and cloves for a minute.

Then add the finely chopped onions and fry for 5 minutes till golden brown

.Stir in the ginger paste , garlic paste ,slit green chillies ,coriander powder , cumin powder, turmeric powder ,and chopped tomatoes and fry for about 3 minutes.

Remove from heat.

Add to the marinated meat ,mix thoroughly and seal the pot.

Preheat the oven to 250 C and cook the mutton at this temperature for 25 minutes, then reduce the temperature to 150 C and slow cook for another 2 hours ( MAY BE LESS - this will vary according to the tenderness of the mutton ) till the mutton is really tender.

Remove from the oven and keep it sealed for another 30 minutes.

Then open the pot ,add the garam masala ,chopped coriander leaves and mint leaves

.
Close the lid and set it aside for another 10 minutes.

It is now ready to be served .

NOTE - You can add a bit of red chillie powder along with the turmeric powder.

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MUTTON VARUVAL - CHETTINADU MUTTON FRY

(Tamil nadu lamb/goat meat speciality)

MAIN INGREDIENTS

Mutton - 1 kg
Shallots 100 gm
Ginger - 1 piece
Garlic pods - 5 - 8 nos
Cinnamon(Karugapatta) - 2 pieces
Cloves (Grambu) - 4 nos
Cuminseeds (Jeerakam) - 1/2 tsp
Fennel(Perinjeerakam) - 1/2 tsp
Pepper corns(Kurumulaku) - A few
Chillypowder - 2 tsp
Corianderpowder - 2 tsp
Salt - As reqd
Oil - 1/4 cup
Turmericpowder - 1/2 tsp
Onion (large) - 2 nos
(finely chopped)
Mustardseeds - 1/2 tsp
Curryleaves - 1 sprig
Tomato - 2 nos
(sliced)

METHOD

1. Clean and cut mutton into medium size pieces.
2. Grind together shallots, ginger, garlic, spices, pepper corn and all powders into a coarse paste.
3. Marinate the mutton with the above paste and salt for 30 mins.
4. Heat a tbsp of oil in a pressure cooker.
5. Add the marinated mutton.
6. Pressure cook upto 4 whistles.
7. Heat oil in a pan or a kadai.
8. Splutter mustard seeds.
9. Add curry leaves and chopped onions and saute, till they become golden brown.
10. Add chopped tomatoes and saute, till they become soft.
11. Add the mutton to it and cook, till the oil separates.

****************************************************************

FRY KEEMA (MINCE MEAT):

Main Ingredients:

Chicken or Mutton mince – 1/2 Kg.
Tomatoes – 3
Onion – 1 chopped
Garam masala powder – 1 tsp
Salt – to taste
Dry Coriander (fried and grounded) – 1 tbsp
White Cumin seeds (fried and grounded) – 1 tbsp
Turmeric powder – ½ tsp
Red Chilli powder – 1 ½ tsp
Ginger Garlic paste – 1 ½ tbsp
Oil – ½ cup
Ginger flakes – as required
Green chillies and fresh Coriander – as required

Method:

Take a pan or wok, put oil and heat it up.
Now add chopped onion and fry until light brown, and then add ginger garlic paste and fry.
Add salt, red chilli powder, turmeric powder and chopped tomatoes and fry well.
Now add fried cumin seeds and dry coriander along with mince and cook well.
Then add water and cover and let it cook till mince is done and the water dries.
Finally add garam masala powder and mix well and garnish with ginger flakes, green chillies and fresh coriander.

Serve with tandoori naan or home made paratha.

**************************************************************

Lahori Chicken Nihari

Main Ingredients:

2 kgs. Chicken pieces (large size pieces)
1 ½ cup oil
100 gms Aata (wheat flour)(pan roasted and mixed with water)
1 tspn garlic paste
1 tspn ginger paste
1 litre. Water

FOR MASALA GRAVY

2 tbspns red chilli powder
Salt to taste
1 tspn nigella seeds(Kalonji seeds,onion seeds)
½ tbspn garlic powder
½ tbspn Fried dried onion
1 tbspn cumin seeds
2 bay leaves
1 tspn Fennel seeds
1 tbspn black pepper
½ tspn mace
1 tspn nutmeg
1 tbspn ginger powder
1 tbspn black cumin
½ tspn cloves
½ cup lemon juice

Method :

-Combine all the masala ingredients except lemon juice and grind well into powder and mix with lemon juice.

-Now in a large, thick bottomed pot, heat one cup of oil. Add garlic and ginger and stir and then add Chicken and masala and Fry For Few minutes. Add 1 litre of water and cover. Cook on very low heat until the Chicken is very tender.

-Dissolve 100gms of pan roasted Flour in 1 glass of water (avoid lumps) and stir this mixture into the curry and stir well.

-Cook For 30 minutes.

-And Finally after a lot of struggle and cooking, Nihari is ready. Serve it hot with naan or parathas and enjoy

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Crispy Chicken Wings

| Step by Step guide :

Main Ingradients

Chicken Wings Marination:

Chicken wings ... 10 or 12 pieces
Vinegar ... half cup
Soya Sauce ... 3 table spoons
Chinese Salt ... 1 tea spoon
Black Pepper ... 1/2 tea spoon
Salt .... as per taste
Oil .... for wings Fry
Coating Mixture:
All purpose Flour ... 250g
Corn Flour ... 2 table spoons
Rice Flour ... 2 table spoons
Salt ... 1 tea spoon
Chinese Salt ... 1 table Spoon
White Pepper powder ... 1 tea spoon
Garlic powder ... 1 table spoon
Egg's Mixture:
Egg ... 1
Water ... 5 table spoons

Method:

Wash the Chicken wings gently.

Mix Vinegar, Soya sauce, black pepper powder, Chinese salt and salt in a bowl and add the chicken wings

in this mixture gently.

Marinate it for 2 to 3 hours at least.

Mix All purpose Flour, Rice Flour, Corn Flour, Salt, Black pepper powder, Chinese Salt (Ajinamoto/MSG) and Garlic powder in bowl for coating mixture.

Add water and egg in a separate bowl for coating.

Before frying chicken wings, First coat the chicken wing with coating mixture then dip it in egg

mixture then again coat it with coating mixture thoroughly.

Now put wok or frying pan on stove and pour the oil. Keep the stove flame low.

Gently place your chicken wings in the oil. Gently turn the chicken so that all sides are fried.

Dish out on absorbing paper.

*************************************************************

Khara masale ka bhunna keema

(roasted mince with whole spices)

Main Ingredients

½ kg minced Meat (Lamb/Chicken/Mutton)
3 - 4 onions
200 g baby potatoes (optional)
200 g green peas
5 - 7 cloves garlic
2 inch piece ginger
7 green chilies( or as per taste)
½ cup fresh coriander leaves
½ cup mint leaves
Spring oinons
2 - 3 dry red chilies
1 tsp shahjeera
2 bay leaves
6 -8 peppercorns
1 cinnamon stick
¼ tsp turmeric powder
Salt
Ghee
Piece of char coal (Koila)

Method:

Finely chop onions, garlic n ginger keep aside. Grind green chilies, coriander n mint into a fine paste keep aside.

Heat ghee in a pan, crackle shahjeera, and toss in bay leaves, red chilies and peppercorns.

Add in ginger garlic sauté until pink .Toss in the onions and cook until onions turn translucent.

Add in the green past. Mix well, toss in the mince n potatoes stir it around until the mince changes colour.

Add turmeric powder, salt and peas. Let the mince simmer for 20 minutes (can pressure cook). Dry off the excess water if any.

Take a large piece of coal place it over the gas on low flame and let it turn red. In a small bowl keep the burning hot coal , place this bowl over the mince ,

now pour 1 tablespoon ghee over the coal. It will turn smokey, immediately cover the vessel with the lid and leave it for a few minutes.

Remove the coal. Garnish with finely chopped spring onions, coriander. Serve with nan / rotis.

**************************************************************

Masala Boti Fry

Main Ingredients

250gm boneless Lamb /Goat meat
1 large onion sliced
1 teaspoon garlic n ginger paste
6 7 black pepper
1 stick cinnamon
3 cloves
3 green cardamom
Salt to tast
1/2 teaspoon red chilly powder
1/4 teaspoon all spices powder
1 teaspoon mutton masala powder
4 tablespoon cooking oil
1 cup water
1 tablespoon lemon juice
Chopped fresh coriander leaves for garnishing

Method

Mainate meat with salt, red chilly powder, mutton masala powder, all spices powder n lemon

Heat oil add cinnamon, black pepper, green cardamom, cloves let them splutter

Add onion n saute till it become pink

Add ginger garlic paste n saute for 2min

Add marinated meat in it n mix it well add water

Cover lid n let it cook on medium flame for 20minutes in between keep stirring it

Check the all masalas will be dry n meat have to cook well till meat is soft

Serve in plate n sprinkle coriander on it

Ready to eat

*************************************************************

Chicken65 - Starter - Appetizer

Main Ingredients

Boneless chicken cut into 1½ inch cubes450 grams
Yogurt 1/2 cup
Lemon juice 1 1/2 tablespoons
Rice flour 2 tablespoons
1pinch orange red colour
Salt to taste
Oil 6 tablespoons

For masala
Dried red chillies 4
Ginger 2 inch pieces
Garlic 6 cloves
Coriander seeds 2 tablespoons
Black peppercorns 12-15

Method

Step 1
Grind the ingredients of the masala to a fine paste. Mix the yogurt, lemon juice, rice flour, colour, salt and two tablespoons oil into the ground masala paste

Step 2
Coat the chicken with the masala paste and marinate for an hour in a refrigerator.

Step 3
Heat the remaining oil in a thick-bottomed kadai; add the chicken pieces in small batches of six to eight pieces and stir-fry over high heat for one minute, tossing continuously.

Step 4
Add another batch of the chicken and repeat. Lower heat once all the chicken has been added.

Step 5
Turn the pieces frequently, basting with the remaining masala. Cook till the oil separates and the chicken turns crispy on the outside, but moist and soft on the inside.

Step 6

Adjust salt, toss well and remove. Drain and serve hot

****************************************************************

Crispy Chicken Recipe:-

Main Ingradients

Boneless chicken 1/2kg(washed n clean)
1 table spoon Ginger garlic paste
Salt to taste
1tea spoon red chilly powder
1teaspn coriander powder
1/2 tea spoon garam masala powder
1 tea spoon chicken masala powder
1 lemon juice
1 cup All purpose flour
1 table spoon cornflour
1/2 litre oil for fry
Chat masala for sprinkle

Method

Marinate chicken with salt, redchilly powder, coriander powder, garam masala, chicken masala, ginger garlic paste, 1lemon juice keep it in refrigerator for an hour

Make batter maida cornflour 1pinch salt not more then 1pinch (salt already used in marination)

Heat oil and take marinated chicken pieces dip in batter 1 by 1 n deep fry in all chicken in heated oil on medium flame

When its done take out chicken crisp n keep it on absorbing paper

Sprinkle little chat masala on it

Ready to serve

**************************************************************

CHICKEN LOLLY POPS

Chicken lollypop to costly in restaurants n 6 pieces in 1 plate not enough for us so y should we all go to the restaurants if we have recipe, how to make it I will share with you

Main Ingredients:-

Chicken lollypop 1/2 kg (washed)

1 cup all purpose flour(maida)

Salt to taste

1tea spoon red chilly powder

1/2 teaspoon Ajinomoto

1/2 teaspoon ginger garlic paste

1 pinch orange red colour

Oil for deep fry

Method

Mix all ingredients along with chicken pieces keep aside or refrigerate it for half an hour

Heat oil in wok n put 1 by 1 lollypop in heated oil n deep fry all lollypop

Take out n keep it on absorbing paper Sprinkle some chaat masala n have it with any chilly sauce

Ready to eat

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Soya sauce Chicken Fry:-

Main Ingredients

4 whole chicken legs
4 tablespoon dark soya sauce
2 teaspoon black pepper powder
Little salt
1/2 cup oil or as per required

Method :-

Slit all chicken n marinate with soya sauce, black pepper powder n salt, keep aside for 30minutes

Take a pan add oil on a high flame n oil start smoking add chicken n cook again on high flame for 5minutes both side

Now medium flame and cover with lid for 5minute

Now remove lid again cook on medium flame in between sprinkle or spray water otherwise it will burn
After chicken turn crispy it will be ready to serve

********************************************************************************************************************************

Spicy Chicken(thick gravy)

Main Ingredients

1/2 kg chicken in medium pieces
1 tablespoon ginger garli paste
3 large onion thinly sliced
2 large tomatoes chopped
Salt to taste
1 teaspoon red chilly powder
1 tablespoon coriander powder
1 teaspoon garam masala
1/2 teaspoon black pepper powder
1 tablespoon Everest chicken masala
2 green cardamom
4 cloves
2 stick of Cinnamon
2 bay leaf
5 6 black pepper
1 cup water
1/2 cup oil
Fresh coriander leaves for garnishing

Method

Mainate chicken with turmeric, salt, ginger n garlic paste, keep aside for half an hour

Heat oil add akkha masala splutter

Add onion n cook on lower medium flame
till it turn in dark brown

Add tomatoes n all spices powder, mix it well

Add marinated chicken n water n stir it 2 minutes

Cover the lid and cook chicken on low flame for 20minutes in between keep stirring atleast twice

sprinkle black pepper powder

Switch off the gas n garnish with coriander leaves

********************************************************************************************************************************

Chicken kabab recipe

Main Ingredients

250gm minced chicken

1 finely chopped onion

Salt to taste

Ginger garlic paste

1 green chilly slit

1 teaspoon red chilly powder

1 tablespoon coriander powder

1/2 teaspoon garam masala powder

1 teaspoon chat masala

1 tablespoon fresh chopped coriander leaves

Oil for shallow fry

Method

Mix all ingredients well

Keep in refrigerator for 2 3 hours

Wet your palm with water

Take small balls and flatten in between of palm

Heat oil on tawa and put all kababs in heated oil and cook kababs well from both sides

Garnish with curd mint chutney

********************************************************************************************************************************

MILKY CHICKEN

Method

Heat oil and sauté ginger garlic paste followed by tomato paste and spices.

Pour the strained tomato sauce and simmer with butter and sugar till the oil floats on top. finish with cream and keep aside for further use.

Masala gravy

This is the most versatile Indian gravy as it incorporate onion and tomato and thus can be used in preparing most of the recipes as the dishes in India mostly require these two ingredients in one way or the other. This is also called ‘Kanda masala’ in Maharashtra as the word ‘Kanda’ means onion in Marathi language.

Main Ingredients

Oil 100ml

ginger garlic paste-30 gm

Onion 1 kg/ tomatoes 800 gm

tomato paste 50 gm

Red chili powder 5 gm,

turmeric powder 3 gm

coriander powder 10 gm
salt 15 gm

Method

Heat oil and saute onions till it becomes evenly golden brown and crisp, but not dark brown.Now

Add ginger garlic paste dissolved in water . It instantly cools it off and while the water is reduced now the onions are cooked as well to give the gravy a smooth taste.

Once the ginger garlic paste start sticking on pan and showing brown colour ,

Add turmeric and tomatoes , add salt, and spices. Saute well , till the tomatoes are cooked and the oil appears on surface . Now

Add the tomato paste to the sauce and simmered .The gravy must look shiny and chunky yet no clear signs of onion and tomatoes which must be semi dissolved during cooking.

_______________________________________________________________

Chicken Do pyaza shorter version

Method

Heat butter and saute the two sauces. Add powdered spices, and chopped ginger, garlic and green chilies. saute till the sauce is semi dry .Add chicken pieces and 30 ml of water to warm the chicken pieces and maintain the consistency of the sauce . else the masala will burn .

Now add cream and finish with fresh coriander. serve hot with a garnish of ginger juliennes.

________________________________________________________________

Masala sauce for Chicken Curry

Main Ingradients

Oil 100ml/ ginger garlic paste-30 gm /Onion 1 kg/ tomatoes 800 gm/ tomato paste 50 gm

Red chili powder 5 gm, turmeric powder 3 gm/ coriander powder 10 gm/ salt 15 gm

Method

Heat oil and saute onions till it becomes evenly golden brown and crisp, but not dark brown.Now add ginger garlic paste dissolved in water . It instantly cools it off and while the water is reduced now the onions are cooked as well to give the gravy a smooth taste.

Once the ginger garlic paste start sticking on pan and showing brown colour , add turmeric and tomatoes , add salt, and spices. Saute well , till the tomatoes are cooked and the oil appears on surface . Now add the tomato paste to the sauce and simmered .The gravy must look shiny and chunky yet no clear signs of onion and tomatoes which must be semi dissolved during cooking.

**************************************************************

Makhni gravy/sauce

Main Ingradients

Tomatoes 1 kg/Green chillies 1 no/Green coriander root 20 gm/garlic 4 pods/Ginger 1/2 ” piece

green cardamom, bayleaf , cinnamon stick 5 gm altogether

red chilli powder 5 gm/ salt 10 gm/ oil30 ml/water 50 ml/kasoori methi leaves 5 gm

Boil the tomatoes with all of the above and simmer till tomatoes are cooked . Grind and strain in a pot, leaving aside the residue.

Oil-30 ml/ ginger garlic paste-30 gm/ tomato paste-30 ml

Red chili powder-5 gm / salt 5 gm/kasoori methi powder(Fenugreek)-2 gm

butter 100 gm / double cream-100 ml/ sugar 30 gm

Method

Chicken tikka butter masala (Shorter version)

Main Ingradients

Onion 80 gm chopped/ tomato 100 gm chopped/ tomato paste 1 tbs / ginger garlic paste 5 gm

butter 20 ml/ cream 50 ml/ ginger chop 5 gm green chili 2 gm/ fried garlic 2 gm/ fresh coriander 20 gm

red chili powder 2 gm/ salt 5 gm/ garam masala powder 1 gm/ cumin powder 1 gm/ kasoori methi powder 2 gm

Method

Heat oil , saute onions till brown .but not dark brown.Now add ginger garlic paste dissolved in water . It instantly cools it off and while the water is reduced now the onions are cooked as well to give the gravy a smooth taste.

Once the ginger garlic paste start sticking on pan and showing brown colour , add turmeric and tomatoes , add salt, and spices. Saute well , till the tomatoes are cooked and the oil appears on surface . Now add the tomato paste to the sauce and simmered .The gravy must look shiny and chunky yet no clear signs of onion and tomatoes which must be semi dissolved during cooking.

Add powdered spices,tomato paste and chopped ginger, garlic and green chilies. saute till the sauce is semi dry .Add chicken pieces and 30 ml of water to warm the chicken pieces and maintain the consistency of the sauce . else the masala will burn .

Now add cream , butter and finish with fresh coriander. serve hot with a garnish of ginger juliennes.

**************************************************************
Categories: Main course

Chicken Makhni or makhanwala

As I mentioned in my previous Basic Indian gravy Blog that This dish can be prepared in a restaurant way only if we use the basic sauces , it is derived from . Although to equip my readers in all possible way , I am gonna provide a shorter way as well which can be handy in emergency , though it will always miss the origina charm , but not too much , I bet.

So, as we are ready to use the basic sauce/ gravy – Makhni , I will use a measured quantity of the basic sauce required in the recipe .

Main Ingradients

Makhni sauce 100 ml / oil 20 ml/ cream 10 ml/chicken tikka 5 pieces, 30 gm each

kasoori methi powder 2 gm/ garam masala powder 3 gm

Method

Heat oil in a pan, add chicken tikka , saute a bit add a little water if the chicken tikka pieces are a bit chilled. Warm the pieces , add makhni sauce, spices and simmer . Adjust the seasoning , finish with cream if required and serve hot.

________________________________________________________________

Makhni gravy/sauce

Prepared primarily with tomatoes and no onion .

Main Ingradients

Method

Boil the tomatoes with all of the above and simmer till tomatoes are cooked . Grind and strain in a pot, leaving aside the residue.

Oil-30 ml/ ginger garlic paste-30 gm/ tomato paste-30 ml

Red chili powder-5 gm / salt 5 gm/kasoori methi powder(Fenugreek)-2 gm

butter 100 gm / double cream-100 ml/ sugar 30 gm

Heat oil and sauté ginger garlic paste followed by tomato paste and spices.

Pour the strained tomato sauce and simmer with butter and sugar till the oil floats on top. finish with cream and keep aside for further use.

*************************************************************

TANDOORI CHICKEN WRAPS

Main Ingradients

Boneless chicken bite size cut 500 gms

Yogurt 3 tbs

1 tsp turmeric

2 tsp deghi mirch

2 tsp coriander powder

Salt

Mint leaves

2 tsp of kaccha mustard oil

1 lime juice

Tandoori chicken masala about 1 and half tbs.
Tandoori Food colour
Aaam chur powder (Dry Mango powder)

(Mix all of above and keep it in refrigerator for minimum one hour)

Ingradients for the wrap

50 % maida (All purpose flour)
50 % whole wheat flour
Salt
Pinch of baking powder
1 tsp sesame seeds.
Oil as per qty (this improves texture)

Method

Make a dough and let it rest for 15 mins. Covered.

Take one onion finely chopped and fry till brown in abt 2 tbs oil.

Drop the chicken which is marinated and cover the lid.

After abt 5 mins chicken would have released it juices.
Let it cook for some time .

Once done sprinkle some more tandoori masala and

Onion rings and chopped green or red pepper plus one green chilly.

Put off the flame and let it remain covered in the pan itself.

Now for the wrap.

After making equal size balls of the dough.

Roll the wrap.

Fold zig zag...twist from both ends....coil like a snake.

Let it remain for 15 mins.

Now roll with light hands.

Cook one side fully by applying oil and let the other side remain half done.

Now add a beaten egg on a skillet after adding oil and keep the under cooked side of wrap on the egg...let it cook by lighty pressing.

Apply oil on the cooked side with a brush and turn the egg side up.

Now the assembly part.

Spread the cooked chicken length wise.

Spread sliced onions and bell peepers along....add ketchup or sauce of choice.

Remove onto a plate where a foil is placed.

Wrap and fold in the foil.

Enjoy with mint chutney or sauce.

NOTES

P.S you see less of egg but pls be generous...atleast one egg per roll...i used half per roll.

________________________________________________________________

SPICY PRAWN BIRYANI - MALAY DISH

Main Ingradients

300g King prawn
2inch Ginger*
5clove Garlic*
1big Onion- chopped
1 Tomatoes- chopped
2 Green chillies
1stick Cinnamon+
5 Cardamon+
2 Star anise+
2-3 Bay leaves+
5 Clove*
1/2tsp Fennel seeds*
1/2 tsp Cumin seeds*
1tsp Coriander powder
1 tsp Turmeric powder
1.5tbsp Curry powder
1 cup Basmati rice
1.5cups Hot water
2tbsp Coconut milk/yogurt
Salt
Oil

Method:

1.Clean the rice and drain out the water completely and keep aside.Clean prawns and cut off the legs and remove the head.Using a mortar and pestle, crush all *marked ingredients.set aside.

2.Heat oil in a heavy bottomed pan,add the +marked ingredients with the crushed ingredients and onion cook until fragrant for 10 minutes.

3.Add chopped tomatoes,green chillies and sprinkle in the turmeric,curry powder and coriander powder,sauté till the raw smells disappear and oil starts separating.

4.Then add the prawns,coconut milk,hot water and seasoned with salt,give a quick stir.Then stir the rice in. Place a tight-fitting lid on the pan and bring to a boil, then lower the heat to a minimum and cook the rice for another 5-10mins.

5.Turn off the heat and leave for 10 minutes.Stir well, mixing through the coriander and cashew.Serve warm with relish or raita.

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ANDHRA STYLE - CHICKEN KORMA

It is simple, light, refreshing and absolutely delicious chicken curry. Goes well with parathas, jeera rice, plain rice..pretty much everything!

Main Ingradients

Chicken: 1 kg/1 bird cut into small pieces

Cinnamon: Two 1 1/2 inch pieces
Cloves: 12-15
Bay leaf: 2
Onion: 1/4 of a big onion sliced (Big size)
Green chillies: 5-6 slit
Tomato: 1 big
Ginger Garlic paste: 2 heaped tbsp
Coriander powder( Dhania powder) 3/4 table spoon
Cumin powder ( Jeera powder).: 1/4 th tbsp
Salt to taste (as per your tatse)
Turmeric Powder 1 /2 tsp
Red chili Powder 2 tsps or as per your tatse
Edible oil 1 table spoon

Preparation

.
Mix all of the above ingradients and coat the chicken pieces well ,apply oil and pressure cook without water for three whistles.

Turn off stove and allow to cool naturally.

Other Ingradients

Onion: 1/2 big sliced
Green chillies: 2-3 slit
Ginger garlic paste: 1/2 tsp
Cashew nuts: a small handful (quantity is up to you)
2 cups thick yogurt
1 cup coconut milk
4-5 tsppoppy seeds paste (soak the poppy seeds for 15-20 minutes and make paste of it ( you can omit this if poppy seeds is banned in your respective nation laws)

coriander leaves for garnish.

Method

In a separate wide pan, heat oil/ghee.

Fry some cashew nuts and keep aside.

Add sliced onions and slit green chillies and a little bit of salt to the same oil and fry till dark brown.

Add ginger garlic paste and caramelize further.

Add the cooked chicken along with the liquid and mix well. Bring to boil.

In the meantime, whisk together yogurt and coconut milk and poppy seeds paste .

On high heat, push all the chicken pieces to the sides and in the middle,

add the whiskedyogurt/coconut mixture to the existing liquid, one kadchi at a time, mixing quickly and thoroughly to prevent it from separating.

Keep adding the mixture till it is all incorporated and comes to a boil. Boil for 2 minutes, gently using the handles of the pan to swish the curry around.

Adjust salt. Garnish with fried cashew and Chopped Coriander Leaves

NOTES

.
Note: if the yogurt is not sour enough, you could add lemon juice at the end.

Note: it might seem like a lot of liquid when you add the yogurt and coconut milk, but the curry is supposed to be very soupy. Once it boils for the 2 minutes and oil floats, it will be just fine!

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BHUNA MUTTON GOSHT MASALA

(STIR FRIED /LAMB /MUTTON)

Main Ingradients

1) Mutton 1 kg
2) Yogurt 1/2 cup
3) Garam masala powder 1 tbsp
4) Red chili powder 1 tbsp
5) Salt 2 tsp
6) Zeera powder 1 tbsp
7) Ginger paste 1 tbsp
8) Garlic paste 1 tbsp
9) Oil 3/4 cup
10) Onion sliced 1
11) Green chilies chopped 6
12) Coriander leaves 1/2 cup

METHOD

1. Wash and clean the Lamb/Mutton meat.

In a bowl marinate meat with yogurt, chili powder, salt, zeera(Cumin powder) powder, garam masala, ginger and garlic paste.Turmeric,Coriander powder.

2. Cover and marinate for 2 hours.

3. Then cook the meat on slow flame, until its done and the water dries up.

4. Add oil in it and fry for 5 minutes, until the oil separates.

5. Add 1/2 cup of water in it ( or depending on how thin you want the curry) and cook on slow flame till it cooked.

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