Kheema Pav With Salads

Kheema   Pav  With  Salads

Ingredients

2  tbsp vegetable oil
1 onion, finely chopped
6 cloves garlic, finely chopped
2.5 cm/1 in ginger root, finely chopped
2 red chilies, finely chopped
8 cloves
8 cardamom pods
4 bay leaves
2 cinnamon sticks
5 ml/1 tsp poppy seeds
2.5ml/1/2 tsp black peppercorns
10 ml/2 tsp chicken masala
1Oml/1/2 tsp ground cumin
20 ml/4 tsp ground coriander (cilantro)
5ml/1 tsp ground turmeric
25g/1 oz/1/4 cup ground almonds
1 tomato, skinned and chopped
1.5kg/3 lb minced (ground) lamb
250 milS fl oz/l cup natural (plain) yoghurt
salt
30 ml/2 tbsp chopped fresh mint

Method:

Heat the oil and fry the onion, garlic, ginger and chilies over a medium heat until browned.
Add the cloves, cardamom, bay
leaves, cinnamon, poppy seeds and peppercorns and cook for about 2 minutes, stirring.
Add the garam masala, cumin, coriander, turmeric and paprika ad cook for w minutes.
Add the almonds and tomato and mix well.
Stir in the meat, yoghurt and salt, cove r and simmer for 20 minutes, stirring occasionally, until the meat is tender.
Garnish with mint and serve hot with rice, Naan or Chapati .

Koyla Chicken

Koyla Chicken

Ingredients

Chicken 1(800) grams
Ginger 2 one-inch pieces
Garlic 6-8 cloves
Tomatoes 6 medium
Cashewnuts 10-15
 Garam masala powder 1 teaspoon
Red chilli powder 1 1/2 tablespoons
Salt to taste
Butter 3 tablespoons
Green chillies slit4-5
 Lemon juice 1 tablespoon
Fresh coriander leaves 2 tablespoons
Fresh cream 1/2 cup
Coal 2 large
Ghee 1 tablespoon


Method

Remove skin, wash and cut chicken into eight pieces on the bone.
Grind ginger and garlic to a fine paste.
Blanch tomatoes in boiling water for two to three minutes
Drain. Peel the tomatoes and puree them in a blender.
 Dry roast cashewnuts and coarsely grind with a mortar and pestle.
Marinate the chicken pieces in ginger-garlic paste, garam masala powder,
 red chilli powder and salt , give coal smoke effect for an hour or 2 hours .
Heat butter in a kadai. Add the marinated chicken and sauté for two minutes.
Add slit green chillies and continue to saute for a minute.
Add tomato puree and half a cup of water and cover and cook on medium heat for
 fifteen minutes or till almost done.
Add crushed cashewnuts and cover and simmer for three to four minutes
or till chicken is tender.
Add lemon juice and coriander leaves and cook for a minute or till oil leaves the masala.
Stir in the fresh cream and mix gently.
Remove from heat. Place coal on open flame and heat till it becomes red hot.
Remove from heat and put the coal in a small steel bowl,
place the bowl over the chicken, pour a tablespoon of warm ghee over the coal.
As soon as it begins to smoke, cover the kadai with a lid.
Open the lid after ten minutes, remove bowl with coal and serve hot.

Kasoori Methi Murgh

Kasoori Methi Murgh 

 

 

 

Ingredients

Chicken:700gm
Onion(finely chopped):1n1/2cups
Garlic(minced):1tbsp
Ginger:2tbsp
Tomato(chopped):1 large
Hung curd :1/2cup 
Brown onion paste 1/2cup
Methi/Fenugreek seeds:1tbsp
Dry red chilies:5-6
Turmeric powder:1/2tsp
Red chili powder:1tbsp
Cumin powder:2tsp
Garam masala powder:1tsp
Kasuri methi/dry fenugreek leaves: 2tbsp
Black pepper powder: 1tsp
Salt
Oil

Method

1. I used a chicken drumsticks weighing around 700gm. Skin the chicken and cut into 12-14 pieces. Wash well and pat dry with a kitchen towel. Marinate the chicken with hung curd salt, black pepper and 2tbsp oil.
Marinate the chicken at least for 4-5hrs.

2. Take a deep pan or kadai, heat 4tbsp oil. When the oil is hot reduce the heat to low and add the fenugreek seeds(methi dana). Let the seeds change color to brown, but take care not to burn them. You can smell the nice aroma of fenugreek by this time. Take out all the seeds out of oil and discard. Yes DISCARD all the seeds.

Though they are very flavorful, fenugreek seeds are very bitter in taste. We do not want any bitterness in our dish, just only the flavor.

3. In the same oil, add dry red chilies. Increase the heat and add minced garlic. Cook the garlic till brown. Add the chopped onions, mix well. Reduce heat to medium and cover the pan and cook for 3-4min. Stir well and cook for another 5min. Add the ginger paste and mix well. Uncover and cook for 1-2min and add the chopped tomatoes. Cover the pan and cook till the tomatoes are soft and mushy. Add turmeric powder, cumin powder, red chili powder. The amount of red chili powder always depends on how much heat you and your family members like or can stand. Mix well.

4. Increase the heat, add the marinated chicken pieces, stir well so all the masalas coat the chicken well. Cover and cook for 10min on medium flame.
Add brown onion paste . The chicken will release a lot of water, so now on uncover and cook till the chicken is done. Stir in-between, and take care so chicken is not over done.

5. When the chicken is cooked, increase the heat and reduce the gravy to a thick consistency. Add salt to adjust the seasoning. Add garam masala powder. I used home made garam masala. For that lightly dry roast some cardamom, cinnamon, cloves, shah jira(black cumin), and little nutmeg, let them cool and ground to powder.


6. Take kasuri methi in between your palms and crush them to powder and add the curry. Switch off the heat, mix well, cover and let it stand for 10min.
Serve with roti , paratha, steam rice or jeera rice.

Chicken Tikka Masala

Chicken Tikka Masala

Ingredients

Chicken breast 4
Kashmiri red chilli powder 1 teaspoon
Lemon juice 1 tablespoon
Salt to taste
Butter 2 tablespoons

Marination

Yogurt 1 cup
Kashmiri red chilli powder 1 teaspoon
Tandoori red orange food color
Salt to taste
Ginger paste 2 teaspoons
Garlic paste 2 teaspoons
Lemon juice 2 tablespoons
Garam masala powder 1/2 teaspoon
Mustard oil 2 tablespoons
Makhani Gravy
Butter 3 tablespoons
Green cardamoms 2-3 Cloves
4-5 Black peppercorns 7-8
Cinnamon 1 inch stick
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Green chillies chopped
2 Tomato puree
400 grams
Red chilli powder 1 tablespoon
Garam masala powder 1/2 teaspoon
Salt to taste
Sugar/honey 2 tablespoons
Dried fenugreek leaves (kasoori methi) 1/2 teaspoon
Fresh cream 1 cup

Method

Make incisions with a sharp knife on the chicken breast and leg pieces. Mix red chilli powder, lemon juice and salt and apply to the chicken. Set aside for half an hour. For the marination, hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water.
Add red chilli powder, salt, ginger paste, garlic paste, lemon juice, garam masala powder and mustard oil and mi well. Apply this marinade to the chicken pieces and refrigerate for three to four hours.
String the chicken onto a skewer of oven tray (otg) and cook in a moderately hot tandoor or a preheated oven (120°C) for ten to twelve minutes or until almost done. Baste it with butter and cook for another two minutes. Set aside.

For the makhani gravy

Heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes, add ginger paste, garlic paste and green chillies. Sauté for two minutes. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water and mix well.
Bring the mixture to a boil. Reduce heat and simmer for ten minutes. Add sugar or honey and powdered kasoori methi. Add the chicken pieces and simmer for five minutes. Add fresh cream.
Serve hot with naan or parantha.

Chicken Kheema

Chicken  Kheema

Ingredients

45ml/1/3 tbsp oil
1 onion, finely chopped
6 cloves garlic, finely chopped
2.5 cm/1 in ginger root, finely chopped
2 red chilies, finely chopped
8 cloves
8 cardamom pods
4 bay leaves
2 cinnamon sticks
5 ml/1 tsp poppy seeds
2.5ml/1/2 tsp black peppercorns
10 ml/2 tsp chicken masala
1Oml/1/2 tsp ground cumin
20 ml/4 tsp ground coriander (cilantro)
5ml/1 tsp ground turmeric
25g/1 oz/1/4 cup ground almonds
1 tomato, skinned and chopped
1.5kg/3 lb minced (ground) lamb
250 milS fl oz/l cup natural (plain) yoghurt
salt
30 ml/2 tbsp chopped fresh mint

Method:

Heat the oil and fry the onion, garlic, ginger and chilies over a medium heat until browned.
Add the cloves, cardamom, bay
leaves, cinnamon, poppy seeds and peppercorns and cook for about 2 minutes, stirring.
Add the garam masala, cumin, coriander, turmeric and paprika ad cook for w minutes.
Add the almonds and tomato and mix well.
Stir in the meat, yoghurt and salt, cove r and simmer for 20 minutes, stirring occasionally, until the meat is tender.
Garnish with mint and serve hot with rice, Naan or Chapati .

Kairi Murg Tikka With Hapus Salsa

Hapus Salsa


Ingredients

 Hapus (Alphonso) Mango – 1 no
 Ginger – 1” piece
 Green chilli - 1no
 Lemon juice – 2 teaspoon
 Fresh chopped dhania – 1 teaspoon
 Onion - 1

Method -1

Peel and remove mango pulp, chop finely
 Peel & grate the ginger & onion
 Chop the green chilli very finely
 In a big bowl, mix the pulp, ½ teaspoon grated ginger, 1 tablespoon grated onion,
 and the remaining ingredients.
 Add a pinch of salt & chill in a refrigerator



Kairi  Murg Tikka

Boneless chicken pieces (or even chicken on bone ) – 500 gms
 Grated Kairi – 1no
 Ginger - ½ teaspoon grated
 Garlic – 10 cloves
 Jeera powder – ½ teaspoon
 Red Chilli Powder – ½ teaspoon
 Oil – 1tablespoon
 Dahi - 2 cup
 Elaichi powder – ¼ teaspoon
 Salt

Method -2

Hang the dahi in a cloth or put in a strainer t0 remove all excess moisture
 till it becomes thick like a dough
 Peel the kairi & grate .
 Make a paste of kairi, ginger & garlic.
 Apply salt and kairi ,ginger and garlic to the chicken and keep aside for 30 -40  minutes.
 In a big bowl, take about ¾ cup of thick dahi & stir to smoothen.
 Add the oil, jeera powder, red chilli powder, salt & elaichi powder .
 Add the chicken to this, mix well & allow to rest for another one hour .
 Now, you can cook the chicken either on an open flame – barbecue style,
 or in an oven or even on a tawa (if using boneless pieces).
 Sprinkle with a pinchof elaichi powder.
 Cooking time will vary as per your choice of cooking style and size of pieces.
Serve along with the Hapus Salsa!!!

Kasoori Murgh Malai

Kasoori Murgh Malai

 Ingredients

Chicken Drumsticks 4...
Yoghurt: 1 cup (hung for half an hour and beaten well)
Cream: 150ml
Kasoori methi (dried fenugreek leaves): 2tbsp
Oil: 6tbsp
Garam masala: 1tsp
White pepper powder: 1tsp
Soaked kaju 8
Salt to taste
Grind together
Onions: 2 (medium)
Garlic: 6 cloves
Ginger: 1″ piece
Green chillies: 2

 Method 

 1. Grind the onions, ginger, garlic, soaked kaju and green chillies with a little water to a fine

      paste.
2.   Heat the oil in a pan and fry the onion paste until it changes colour. Do not brown it.
3.   Add the chicken, garam masala, white pepper powder and salt. Fry for 3 to 4 minutes,

      until the chicken changes colour.
4.   Add the yoghurt and kasoori methi
     Mix well and cook for 3 to 4 minutes.
5.  Cover, lower the heat and cook until the chicken is tender. Takes approximately 20 minutes.
6.  Add half a glass of water and bring to a boil. Simmer for 2 to 3 minutes, until the gravy is thick.
7.  Keeping the flame low, add the cream. Mix well and bring to a boil, stirring continuously.
8.  Serve hot, garnished with kasoori methi pd and coriander leaves.
     Garnish with cream n kaju.

Murgh Makhani

 Murgh Makhani

(Tandoori Chicken pieces served with tomato gravy. )


Ingredients

Chicken breast 4
Kashmiri red chilli powder 1 teaspoon
Lemon juice 1 tablespoon
Salt to taste
Butter 2 tablespoons

Marination

Yogurt 1 cup
Kashmiri red chilli powder 1 teaspoon
Tandoori red orange food color
Salt to taste
Ginger paste 2 teaspoons
Garlic paste 2 teaspoons
Lemon juice 2 tablespoons
Garam masala powder 1/2 teaspoon
Mustard oil 2 tablespoons
Makhani Gravy
Butter 3 tablespoons
Green cardamoms 2-3 Cloves
4-5 Black peppercorns 7-8
Cinnamon 1 inch stick
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Green chillies chopped
2 Tomato puree
400 grams
Red chilli powder 1 tablespoon
Garam masala powder 1/2 teaspoon
Salt to taste
Sugar/honey 2 tablespoons
Dried fenugreek leaves (kasoori methi) 1/2 teaspoon
Fresh cream 1 cup

Method

Make incisions with a sharp knife on the chicken breast and leg pieces. Mix red chilli powder, lemon juice and salt and apply to the chicken. Set aside for half an hour. For the marination, hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water.
Add red chilli powder, salt, ginger paste, garlic paste, lemon juice, garam masala powder and mustard oil and mi well. Apply this marinade to the chicken pieces and refrigerate for three to four hours.
String the chicken onto a skewer of oven tray (otg) and cook in a moderately hot tandoor or a preheated oven (120°C) for ten to twelve minutes or until almost done. Baste it with butter and cook for another two minutes. Set aside.

For the makhani gravy

Heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes, add ginger paste, garlic paste and green chillies. Sauté for two minutes. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water and mix well.
Bring the mixture to a boil. Reduce heat and simmer for ten minutes. Add sugar or honey and powdered kasoori methi. Add the chicken pieces and simmer for five minutes. Add fresh cream.
Serve hot with naan or parantha.

Butter Chicken

Butter Chicken


Ingredients:

300 gms Chicken breast boneless Marinate: 1 -2 tsp hung thick curd 1 tsp salt 1/2 tsp red chilli powder 1 tsp tandoori masala 1/4 tsp tandoori color Curry 2 tblsp Butter 2 tsp garlic paste 1 green chilly sliced 1/2 tsp Cumin powder 1/2 tsp Red chilly powder 1 tsp Salt 6 or 1/2 kg Tomato 10 Cashewnuts 1 Big tblsp Tomato Ketchup 1/2 tsp Sugar 1/4 cup Water 1/2 cup milk 2 tblsp Cream 1/4 tsp garam masala 1 tsp fenugreek crushed Finely chopped coriander leaves

           Method


In a bowl take all the ingredients under the marinate head and the chicken pieces.The chicken pieces should be 1" inch in size. Mix well and keep aside for atleast 2 - 3 hrs
Blanch, peel and puree the tomatoes. Keep aside.
Soak the cashewnuts for 2 - 3 hrs in hot water and then strain and grind the cashewnuts into a fine paste.
For the curry heat the pan and add butter and immediately add the garlic paste.
Now add the sliced green chilly. Also add cumin powder, red chilly powder and salt. Add 1 tblsp water and mix well.
Add the tomato puree and cook till the gravy leaves the side.
Lower the flame and add the cashewnut paste and stir constantly.
Now add the tomato ketchup, sugar and 1/4 cup water.
Meanwhile in a separate pan shallow fry the marinated chicken pieces for 4 - 5 minutes. If overcooked then the chicken will get hard and stiff. Keep aside.
Once the gravy comes to a boil add the chicken pieces. And cook for a minute.
Now lower the flame add the milk and stir well. Cook for another minute and then add the cream. Mix well
Now add the garam masala and crushed fenugreek leaves. Mix well.
Transfer the chicken to a serving bowl and garnish with chopped coriander leaves, crushed fenugreek leaves and swirls of cream.
Restaurant style Indian butter chicken is ready to be served with naan or tandoori roti. Authentic butter chicken is a very high calorie dish yet very very tasty. So dig in


Note:
1. Milk should be at room temperature before adding to the gravy.
2. Add milk and cream at low flame only.
3. Add the garam masala only at the end.

Chicken Kali Mirch

Chicken Kali Mirch

Ingredients

Chicken breast 500g
 Ginger paste 2tbsp
Garlic paste 2tbsp
Crushed pepper corns 3tsp
Chopped coriander leaves 4tbsp
Cream 200ml
Lemon juice 2tsp
 Oil to baste
Salt to taste

 Method

Cut the chicken breast into 1" dices. Marinate the pieces with the lemon juice, pepper corns, ginger paste and the garlic paste for 10-12 minutes. Baste with oil and grill for 3-4 minutes. Turn and baste again and grill for 2 minutes. Collect the dripping juices in a tray placed underneath.
 Put the chicken in a pan with the collected juices and the
cream and cook for another 3-4 minutes. Alternatively you could microwave the
chicken with the cream for 3-4 minutes.  Garnish with onion rings, lemon wedge,
chopped coriander. Serve hot.

Chicken Cafreal Goan Style Spicy Fried Chicken

Chicken  Cafreal  Goan  Style  Spicy  Fried Chicken


Ingredients

•1 whole chicken
•6 dry red chillies
•3 green chillies
•6 peppercorns
•30 cloves of garlic
•A thumb-sized piece of ginger
•Juice of 1 large lemon/ 2 limes
•Salt to taste
•Cooking oil (vegetable/ canola/ sunflower) to deep fry (traditional method is deep frying, you can also grill)

Method

•Wash the chicken well and pat dry. Now rub all over with the lime/ lemon juice mixed with salt to taste.
 Pour remainder of juice over the chicken and allow to sit for 30 minutes.
•While the chicken is in the lime juice, grind all the other ingredients together into a thick paste.
•Apply this paste all over the chicken, cover and allow to marinate in the refrigerator for 8-10 hours.
•Now cut the chicken into pieces.

•Heat the oil to deep fry the chicken, on a medium flame. Add the chicken to this oil (use a splatter cover to protect
yourself from splashing oil) and fry till golden. You can also grill the chicken if you so prefer.

•Serve piping hot with a fresh, green salad and mint chutney .
.

Chicken Cafreal

Chicken  Cafreal


Ingredients

2 pieces chicken
1 cup water
½ tsp salt...
2 tbsp chopped coriander
1 piece cinnamon
6 cloves
1 small piece ginger
5 green chillies
6 pieces garlic
½ tsp cumin seeds
2 pieces cardamom
1 tsp vinegar
4 tsp white rum
4 tbsp oil
10 onion rings

 Method

Add salt to chicken and cook in water on full flame for 3 minutes.
Grind coriander, cinnamon, cloves, ginger, green chillies, garlic, cumin seeds, cardamom, vinegar and white rum to a paste.
Add paste, two tbsp oil and onion rings to the cooking chicken and reduce flame to low.
After ten minutes add two more tbsp oil and white rum. simmer on fire till all the water evaporates and the chicken is ready.
Serve hot with salad and chips.

Badami Murgh

Badami  Murgh

Ingredients

Chicken bonless 400 grams
Almonds blanched Peeled1/2 cup
Fried badam paste 2 spoon
Red chilli powder 1 teaspoon
Roasted cumin powder 1/2 teaspoon
Chicken masala  powder a pinch
Salt to taste
Chicken stock cubes 4 cups
Green cardamoms 1/2 spoon
Oil 1 tablespoon
Brown onion paste 1/2 cup
Garlic paste 1 tablespoon
Ginger tbsp paste 1 tablespoon
Green chillies chopped 4
Tomato puree 2 tablespoons
Cream 2 tablespoons

Method


Grind almonds to a paste,  fried badam paste keeping a few aside for garnishing. Combine chicken cubes,  red chilli powder, cumin powder, chicken masala powder and salt. Mix thoroughly.

Bring chicken stock to a boil, crush green cardamoms . Heat oil and ghee, bay leaf, cloves, pepper corns , dalchini add brown onion paste, haldi pd red chilli pd and cook till oil begins to separate. Add ginger-garlic paste, green chillies and cook for a minute. Add almond paste and cook for a minute.
Add tomato puree and bring to a boil. Lower the heat. Add fresh cream, stirring continuously. Add chicken and bring to a boil. Adjust salt.
Serve hot garnished with red chilly,  whole blanched almonds or pd.
Serve hot with naan, garlic parantha, rice.

Idiyappam

Idiyappam

Ingredients

Roasted rice flour - 1.5 cups
Boiling water - 1¼ - 1½ cups
Salt

Method

Combine salt and roasted rice flour. Add boiling water gradually and using a wooden spatula mix the dough. Add water till the dough comes together. Using your hands (be careful the dough can be very hot), knead together until you get a smooth and soft dough. The dough should not be too tight and it should not be sticky also. Cover the dough with a wet cloth.

Grease the top and bottom of idli moulds .Take small portions of dough and press each portion through Idiyappam mould or Idiyappam presser or sev chakli maker but very fine seive onto greased idli moulds or banana leaves.

Once the water starts boiling in the steamer, place the idli moulds and steam for 7-9 mins on medium - high flame. Keep the steamed closed for a min or two. Transfer the cooked Idiyappam to a serving plate. Serve hot with any curry of your choice.

Kasoori Methi Murgh

Kasoori  Methi  Murgh

Ingredients

Chicken:700gm
Onion(finely chopped):1n1/2cups
Garlic(minced):1tbsp
Ginger:2tbsp
Tomato(chopped):1 large
Hung curd :1/2cup  
Brown onion paste 1/2cup
Methi/Fenugreek seeds:1tbsp
Dry red chilies:5-6
Turmeric powder:1/2tsp
Red chili powder:1tbsp
Cumin powder:2tsp
Garam masala powder:1tsp
Kasuri methi/dry fenugreek leaves: 2tbsp
Black pepper powder: 1tsp
Salt
Oil

Method

1. I used a  chicken drumsticks weighing around 700gm. Skin the chicken and cut into 12-14 pieces. Wash well and pat dry with a kitchen towel. Marinate the chicken with hung curd salt, black pepper and 2tbsp oil.
Marinate the chicken at least for 4-5hrs.

2. Take a deep pan or kadai, heat 4tbsp oil. When the oil is hot reduce the heat to low and add the fenugreek seeds(methi dana). Let the seeds change color to brown, but take care not to burn them. You can smell the nice aroma of fenugreek by this time. Take out all the seeds out of oil and discard. Yes DISCARD all the seeds.

Though they are very flavorful, fenugreek seeds are very bitter in taste. We do not want any bitterness in our dish, just only the flavor.

3. In the same oil, add dry red chilies. Increase the heat and add minced garlic. Cook the garlic till brown. Add the chopped onions, mix well. Reduce heat to medium and cover the pan and cook for 3-4min. Stir well and cook for another 5min. Add the ginger paste and mix well. Uncover and cook for 1-2min and add the chopped tomatoes. Cover the pan and cook till the tomatoes are soft and mushy. Add turmeric powder, cumin powder, red chili powder. The amount of red chili powder always depends on how much heat you and your family members like or can stand. Mix well.

4. Increase the heat, add the marinated chicken pieces, stir well so all the masalas coat the chicken well. Cover and cook for 10min on medium flame.
Add brown onion paste . The chicken will release a lot of water, so now on uncover and cook till the chicken is done. Stir in-between, and take care so chicken is not over done.

5. When the chicken is cooked, increase the heat and reduce the gravy to a thick consistency. Add  salt to adjust the seasoning. Add garam masala powder. I used home made garam masala. For that lightly dry roast some cardamom, cinnamon, cloves, shah jira(black cumin), and little nutmeg, let them cool and ground to powder.


6. Take kasuri methi in between your palms and crush them to powder and add the curry. Switch off the heat, mix well, cover and let it stand for 10min.
Serve with roti , paratha, steam rice or  jeera rice.

Mangalorean Chicken Pineapple Curry

Mangalorean   Chicken   Pineapple   Curry 











Ingredients

1 kg chicken
1 green mango, chopped
1/2 pineapple, chopped
1/2 tsp red chili powder
3/4 tsp turmeric powder
1 1/2 tsp palm sugar
Oil
Salt to taste
Fresh coriander for garnishing

Ingredients for dry masala

1 tsp sesame seeds
1 tsp fenugreek seeds (methi)
1 Tbsp grated coconut

Ingredients for tadka

1 tsp mustard seeds
6-7 curry leaves

Method

In a pan roast the ingredients for the dry masala, then grind or pound them together.
Blend the pineapple and green mango together into a thick puree.
Sear the chicken in three tablespoons of oil and some salt till it is half cooked and turns golden brown. Remove from pan and keep aside.
Pour the pineapple puree into the same pan with the left over oil from the chicken.
Mix in the red chili powder, turmeric powder, salt and palm sugar.
Add the ground dry masala and a dash of water. Stir well for a few minutes.
Now add the chicken to the gravy and cook till tender.
Heat two teaspoons of oil in another pan. Saute the ingredients for tadka till they crackle.
Pour the tadka over the chicken.
Garnish and serve hot.

Mughlai Chicken Kheema Lajawab

Mughlai Chicken Kheema Lajawab

Ingredients

Chicken kheema - 250 g
Garlic paste - 2 tbsp
Ginger paste - 1 tbsp
Tomato chopped - 1 large
Onions chopped - 2 large
Green chillies minced - 2
Red chilli powder - 1 tsp
Cumin powder - 2 tsp
Coriander powder - 1 tsp
Pepper powder - 1/2 tsp
Garam masala powder or Everest Chicken Masala - 1/2 tsp
Green cardamom crushed - 2
Cinnamon stick - 1 inch
Curd fresh - 2 tbsp
Cashews and Badam - 6-7 made to paste
1/2spoon soaked poppy seeds
Egg beaten -1 optional
Bay leaf - 2
Oil - 3 tbsp
Butter - 1 tbsp
Fresh Coriander leaves - a bunch

Method

Heat a frying pan with oil and butter in it and put bay leaf, cinnamon stick and onions. Gently fry the onions till golden brown. Add ginger-garlic paste, green chillies and all the dry ingredients and saute for a while, add tomatoes and stir fry it until tomatoes are tender.
Add curd, cashew, badam  paste and poppy seeds paste mix it nicely with all the ingredients and put chicken kheema and salt also. fry it for a while and cover it and cook it for 10 - 15 minutes in a slow fire. Sprinkle some water also so it does not stick to the pan. Finally add egg and the garam masala and fry it nicely until all are nicely incorporated.
Sprinkle handful of chopped coriander leaves and serve it hot with chapati, nan or paratha.

Butter Chicken

Butter  Chicken

Ingredients

300 gms Chicken breast boneless

Marinate:

1 -2 tsp hung thick curd
1 tsp salt
1/2 tsp red chilli powder
1 tsp tandoori masala
1/4 tsp tandoori color

Curry

2 tblsp Butter
2 tsp garlic paste
1 green chilly sliced
1/2 tsp Cumin powder
1/2 tsp Red chilly powder
1 tsp Salt
6 or 1/2 kg Tomato
10 Cashewnuts
1 Big tblsp Tomato Ketchup
1/2 tsp Sugar
1/4 cup Water
1/2 cup milk
2 tblsp Cream
1/4 tsp garam masala
1 tsp fenugreek crushed
Finely chopped coriander leaves

Method

In a bowl take all the ingredients under the marinate head and the chicken
pieces.The chicken pieces should be 1" inch in size. Mix well and keep aside for
atleast 2 - 3 hrs.
Blanch, peel and puree the tomatoes. Keep aside.
Soak the cashewnuts for 2 - 3 hrs in hot water and then strain and grind the
cashewnuts into a fine paste.
For the curry heat the pan and add butter and immediately add the garlic
paste.
Now add the sliced green chilly. Also add cumin powder, red chilly powder and
salt. Add 1 tblsp water and mix well.
Add the tomato puree and cook till the gravy leaves the side.
Lower the flame and add the cashewnut paste and stir constantly.
Now add the tomato ketchup, sugar and 1/4 cup water.
Meanwhile in a separate pan shallow fry the marinated chicken pieces for 4 - 5
minutes. If overcooked then the chicken will get hard and stiff. Keep aside.
Once the gravy comes to a boil add the chicken pieces. And cook for a minute.
Now lower the flame add the milk and stir well. Cook for another minute and
then add the cream. Mix well .
Now add the garam masala and crushed fenugreek leaves. Mix well.
Transfer the chicken to a serving bowl and garnish with chopped coriander
leaves, crushed fenugreek leaves and swirls of cream.
Restaurant style Indian butter chicken is ready to be served with naan or
tandoori roti. Authentic butter chicken is a very high calorie dish yet very very
tasty.

Note

1. Milk should be at room temperature before adding to the gravy.
2. Add milk and cream at low flame only.
3. Add the garam masala only at the end.

Nargisi Kofta

Nargisi   Kofta

Ingredients

For Preparing Kofta
4 Eggs, hard boiled
1 kg Lamb/Beef /Chicken Mince
1 tbsp ginger garlic paste
1 tbsp red chilli powder
1/4 tbsp turmeric powder
1 tbsp gram masala
1 tbsp lemon juice
2- 3 green chilli (finely chopped)
Coriander leaves (finely chopped)
Mint Leaves (finely chopped)
Salt to taste
2 cup Oil

For Gravy

2 Onions (finely chopped)
2 tbsp Almonds paste
1 tbsp Tomato puree
1 cup Plain Yogurt beaten
1 tbsp Ginger Garlic Paste
1 tbsp Garam Masala
1 tbsp Red chili powder
1/2 tbsp Turmeric Powder
1 inch Cinnamon stick
2 Cloves
2 Green Cardamom
4 Black Peppercorns
1 tbsp Caraway seeds/Shah Zeera
Salt to taste
1/4 cup oil

For Garnishing

Coriander leaves, Mint Leaves and Green chillies washed and fine chopped.

Method

In a large non-stick saucepan add Eggs at medium heat, add enough water to cover the eggs.
Bring the water to boil, then remove from the heat.
Cover it with a lid and let the eggs sit in the hot water for 3 minutes.
Crack and Peel the Eggs and keep aside.
Meanwhile wash mince and drain thoroughly.
In a Mixer/ Blender add raw mince, ginger garlic paste ,red chilli powder, turmeric powder,salt, green chilli,Garam masala powder, lemon juice,coriander leaves, mint leaves and grind to a smooth paste.
Take a piece of cling film place on to your work surface,then a take one portion of  mince,place in the center of the cling film and flatten and then place the egg in the middle.
Use the cling film to shape the egg, Gently slide up with your palm the plastic wrap and bring in the edges and enclose the egg in the patty.
Then remove the cling film and use your hands to shape into form of Egg.
Make sure the egg is completely wrapped and patch any holes.
Repeat same with the remaining eggs.
Meanwhile,In a non-stick pan add oil at medium heat.
Then fry them in hot oil.
Let it fry until it is golden brown, about 3-5 minutes.

For the Gravy :

In a large non-stick saucepan/Khadhai add oil at medium heat, add cinnamon stick, cardamom,black peppercorns,cloves and caraway seeds Let it splutter and fry.
Then add onions and fry till they change colour.
Add ginger garlic pastes, fry for 1 minute.
add red chilli powder, turmeric powder,salt, green chilli , garam masala powder,tomato puree, almond powder fry for 1 minute.
Then add plain yoghurt,coriander leaves, mint leaves and and mix well If needed add little water leave it for low heat till the thin layer of oil appears on the bottom surface.
Now add salt to taste,stir often to prevent masala burning,Do not cook on a high heat,simmer heat and cover the pan leave till done.
Remove pan from heat.
Cut egg into half and serve with gravy.
Garnished with coriander and mint leaves .

Cheesy Chicken Lolipop

Cheesy  Chicken  Lolipop







Ingredients

• grated cheddar cheese, 8 tbsp
• Chicken mince, 1 cup
• Fresh basil leaves 7-8
• Salt to taste
• fresh chopped tarragon
• Onion ,finely chopped 1 small
• Bread crumbs 2-1/4 cup
  Oil,for deep frying



Method

1. Finely shred basil leaves and put in a bowl. Add chicken mince, salt,
tarragon, onion and 1¼ cups breadcrumbs and mix well.
2. Divide the mixture into 8 equal portions, stuff each portion with 1
tbsp grated cheese and shape them into a ball. Coat the balls in the
remaining breadcrumbs.
3. Heat sufficient oil in a kadai. Deep-fry balls till golden and crisp.
Drain on absorbent paper.
4. Insert a lollypop stick in each fried ball and serve hot.