Ingredients
Tortillas (or Plain Rotis/Naans) – 4, cooked and kept warm, Chicken Breasts – 2, skinless, boneless, cut into small pieces, Plain Yogurt – 2tblsp, Ginger Garlic Paste – 3 tsp, Red Chilli Powder – 4 to 5 tsp (adjust as preferred), Garam Masala Powder – 2 tsp, Coriander Powder – 1/2 tsp, Juice of 1/2, Lime Lettuce as required, torn, Salt as per taste, Black Pepper Powder as per taste, Oil as required
Method
Heat oil in a pan over medium flame. Combine the yogurt, ginger garlic paste, redchilli powder, coriander powder, garam masala powder and lime juice.
Mix well.Season with salt and pepper powder.
Finally add the chicken pieces and mix everything. Keep aside for 10 to 15 minutes.
Then add to the pan and cook, stirring from time to time, for 5 to 10 minutes.Once the chicken is cooked, remove the pan from the flame.
Place the warm tortillas (or rotis) on a flat surface.
Tag: Food
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Tandoori Chicken Wraps
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Tawa Chicken Fry
A delicious lip-smacking dish, the Tawa Chicken Fry is easy to make and can be served as a starter or as an appetizer to a meal.
Ingredients
Chicken – 500 gms
Gram Flour – small handful
Juice of 1 Lemon
Ginger Garlic Paste – 2 tblsp
Turmeric Powder – 1/3 tsp
Coriander Powder – 1/3 tsp
Curry Leaves – few
Red Chilli Paste – 3 tsp
Saunf – 1/2 tsp
Cumin Seeds – 1/2 tsp
Salt as per taste
Oil as required
Method
– Clean, wash and dice the chicken into bite-sized pieces.
– Combine the gram flour, lemon juice, ginger garlic paste, turmeric powder, coriander powder, curry leaves, red chilli paste, saunf, cumin seeds and salt in a bowl.
– Mix well with a little water.
– Add the chicken pieces and mix until evenly coated.
– Keep aside for 45 to 75 minutes.
– Heat oil in a pan over medium flame.
– Fry the chicken pieces until golden brown and cooked.
– Remove and drain excess oil.
– Serve with mint chutney. -
Doodhi Ka Halwa
Ingredients
Lauki 300 gms, Milk 500 ml, Sugar 20 gms, Khoya 5 gms, Kishmish 2 gms, Cashewnuts 2 gms, Saffron 5 strands, Desi ghee 5 gms, Cardamom powder 1 gm
Method
– Remove the outer skin of bottle gourd (lauki) and grate it. Squeeze to remove excess water.
– Heat 3 grams of desi ghee in a handi.
– Add the grated lauki and saute for few minutes till it starts to get translucent.
– Now add milk and stir, till the milk boils and starts reducing. Keep stirring as the lauki has to be mashed in the milk and the milk gets completely reduced, this might take 20-30 minutes.Now add sugar and stir till the sugar dissolves completely. Soak the saffron in luke warm water for 10 minutes and add to the halwa.
– Heat the remaining desi ghee and once it is heated, pour over the halwa , mix moderately so that the desi ghee flavor gets infused.
– Finish with cardamom powder. -
Banana Burfi
Ingredients
5 banana, 100 gm sugar, 1/4 cup butter, 1 teaspoon pistachios, 1/4 cup milk powder, 1 tablespoon cocoa powder, 1 teaspoon crushed lightly cashews, 50 gm ghee
Method
– To make this delicious Navratri special recipe, heat 1 tsp ghee in a pan over moderate flame. Add crushed pistachios and cashews to the pan. Lightly fry them till they turn golden in color.
– Now take another heavy bottomed pan and heat it over medium flame. Add the remaining ghee and the bananas in it. Mix well. Add sugar and stir well. After a minute, add cocoa powder, milk powder and butter. Reduce the flame and gently stir till all ingredients are evenly combined.
– When the mixture starts to leave the sides of the pan and the bananas are well mashed, remove and transfer to a greased plate. Allow it cool. Before the mixture hardens completely, cut it into desired shapes and garnish with cashewnuts and pistachios. -
Crispy fried chicken wontons
Ingredients
Chicken – 300 gms, cooked, minced, Onion – 2, large, minced, Spring Onions – 3, minced, green parts only, Egg – 2, separated, egg yolks beaten well, Fish Sauce – 2 tblsp, Sugar – 2 tblsp, Pepper Powder – 1 tsp, Wonton Wrappers – 20 to 25, separated, Oil as required
Method
– Mix the chicken, onions, spring onions, egg white, fish sauce, pepper powder and sugar in a large bowl.Mix well for 4 to 5 minutes or until lightly stiff.
– Separate the wonton wrappers and cut each into triangles. Add 1 or 2 tblsp of the chicken mixture on each triangle. Brush the edges with the egg yolk and place another triangle on top.
– Press the edges and seal completely. Heat oil in a deep frying pan over medium flame. Fry the prepared wontons for 2 to 3 minutes each side or until golden brown and crispy. Remove and drain excess oil. -
Punjabi kadhi pakora
Method
– To a large bowl, add 1/2 cup besan (55 grams) and 1.5 cups (360 grams) yogurt. Make sure the yogurt is at room temperature.
– Whisk until besan and yogurt are well combined.
– Add 1/2 teaspoon red chili powder, 1/2 teaspoon turmeric powder and 1 teaspoon coriander powder and whisk until you have a lump free mixture.
– Add 6 cups water (around 1.4 liters of water) and mix until it’s all mixed together. Set aside.
– In a large and deep pan, add 2 tablespoons of mustard oil on medium-high heat. You can use any oil but mustard oil gives it a nice flavor.
– Once the oil is hot (make sure oil is heated through else mustard oil gives a raw taste), add the methi seeds and cumin seeds. Let them splutter and then add hing.
– Add the sliced onion along with chopped green chili and cook for 2 minutes.
– Then add the chopped ginger and garlic and cook for another 1 minute or so until the ginger and garlic start changing color.
– Add the prepared besan-yogurt mixture into the pan. Now with heat on medium-high, stir continuously until the kadhi comes to a boil.
– Stir continuously until the kadhi comes to a boil, then lower the heat to low-medium and let it cook for around 30 minutes. Keep stirring it in between.
– Add salt after the kadhi has been cooking for 15 minutes or so. While the kadhi is cooking, make the pakora.
– To a large bowl, add 1 cup besan (110 grams), along with 1 cup sliced onion, 1 chopped green chili, 1/4 cup chopped cilantro, 1/4 teaspoon turmeric, 1/8 teaspoon red chili powder, 1/2 teaspoon coriander seeds, 1/4 teaspoon ajwain and 1/2 teaspoon salt.
– Add 2 tablespoons yogurt and mix. Form a thick batter.
– Add 2 pinch of baking soda and mix the batter for a minute using your hands. This will make the pakoras nice and soft.
– Meanwhile heat oil (around 2 cups) in a kadai on medium heat to fry the pakoras.
– Heat ghee in a small pan on medium heat. Once ghee is hot, add 1/4 teaspoon cumin seeds and generous pinch of ajwain. Add 2-3 dried red chilies (you can break them for extra heat).
– Once seeds crackle, add 1/2 teaspoon kashmiri red chili powder and turn off the heat immediately.
– Pour tadka over kadhi, garnish with more cilantro and serve punjabi kadhi pakora with rice! -
Roasted Chicken
Ingredients
1 Kg Chicken (broiler-with skin)
6 Tbsp Butter
To taste Salt and Black Pepper ,
For gravy
1 Tbsp Cornflour1
Tbsp Vinegar
To taste Black Pepper and Salt,
1 tsp Worcestershire Sauce
1 Tbsp Tomato ketchup
How to Make Roast Chicken
– Place 1 1/2 cups water, gizzard, heart and neck, salt and pepper in a pan and cook for 2-3 minutes.
– Wash and wipe the chicken.
– Mix butter with salt and pepper and apply inside and out side the chicken.
– Truss the chicken (tie so that it stays in shape).
– Place the chicken, in a roasting pan with the stock and cook in a pre-heated oven for one hour, basting and turning every 15 minutes.
– Remove from oven.
– Strain the drippings from the pan into a cup and add water to make up one full cup.
– Untie chicken Add the gravy ingredients to the drippings solution and cook the mixture till a little thick.
– Serve this on the side with the chicken. -
Sabudana Khichdi
– Rinse 1 cup sabudana, sago or tapioca pearls a couple of times in running water until all the starch is washed away. Soak sabudana in water.
– Using a strainer or colander, strain all the water from sabudana.
– While sabudana is getting soaked, you can boil 2 medium-sized potatoes in a pan or in a cooker and keep aside.
– Heat 3 tablespoons peanut oil or ghee (or your preferred oil) in a heavy kadai or pan. Keep the heat to a low or medium-low.
– Add 1 teaspoon cumin seeds. Then, add 1 chopped green chilli
– Now, add the chopped boiled potatoes. Next, add the sabudana-peanut powder mixture.
– Sauté on a low heat, stirring continuously, for about 3 to 5 minutes.
– Once cooked, turn off the heat. Do not overcook. Then, add 1 teaspoon lemon juice for some tang.
– Serve Sabudana Khichdi hot or warm. -
Vermicelli Pulao
FOR ROASTING:
– 1 tsp ghee / clarified butter, 1 cup vermicelli / semiya
FOR MASALA PASTE
– handful coriander, handful mint / pudina
1 chilli
OTHER INGREDIENTS:
– 2 tbsp ghee / clarified butter, 2 bay leaf, 3 pod cardamom, 1 inch cinnamon, 4 clove, 1 star anise, 1 tsp cumin / jeera, 15 whole cashew / kaju, 1 onion, finely chopped, 1 tsp ginger garlic paste, ½ capsicum, finely chopped, ½ carrot, finely chopped, 2 tbsp peas / matar, 5 beans, finely chopped, ¾ tsp garam masala, ¾ tsp salt, 1½ cup water, 2 tsp lemon juice
INSTRUCTIONS
– Firstly, take 1 tsp ghee in a pan and roast 1 cup vermicelli.
– Roast on low flame until it turns golden brown. you can use roasted vermicelli in place. however, i still recommend roasting for non-sticky pulao. keep aside.
– In a small blender take handful coriander, mint and 1 chilli.
– Blend to smooth paste adding water as required. keep aside.
– In a large kadai, heat 2 tbsp ghee and saute 2 bay leaf, 3 pod cardamom, 1 inch cinnamon, 4 clove, 1 star anise, 1 tsp cumin and 15 whole cashew.
– Roast on low flame until spices turn aromatic and cashew turn crunchy.
– Now add 1 onion, 1 tsp ginger garlic paste and saute well.
– Further add ½ capsicum, ½ carrot, 2 tbsp peas and 5 beans.
– Stir fry for 2 minutes without overcooking vegetables.
– Add in prepared masala paste, ¾ tsp garam masala and ¾ tsp salt.
– Saute well until all spices are well combined.
– Pour in 1½ cup water and get the water to a rolling boil.
– Add in roasted vermicelli and give a good mix.
– Cover and simmer for 7 minutes or until water are absorbed completely.
– Now mix gently, making sure vermicelli is well cooked.
– Cover and rest for 5 minutes. this helps to get non-sticky semiya.
– Finally, just before serving vermicelli pulao, squeeze 2 tsp lemon juice. -
Suji Halwa
Ingredients
– 1/2 cup almonds, 1/2 cup suji, 2 tsp ghee, 1/2 cup sugar
– 1 1/2 cups water, 8 peach halves, chopped, 1-2 peach halves, sliced for garnish
Method
– Blanch the almonds in boiling water for 5 minutes, peel, and slice. Reserve
– Place sugar and water in a saucepan and bring to a boil. Stir to mix sugar. Simmer until suji is ready, 2-3 minutes
– In the meantime, roast the suji in a heavy bottom kadhai/wok over low heat until light golden brown. Reserve in a bowl
– Heat ghee in the same wok and add the almonds and roast for 2-3 minutes. Next add the suji and continue to roast for 1-2 minutes over low heat
– Gently pour in the boiling sugar syrup, keeping heat to low, and stir to mix
– Increase heat to medium, and stir until the water is absorbed and the halwa begins to thicken and leave the sides of the wok
– Add the peaches and stir well until the halwa leaves the sides, 1-2 minutes
– Transfer peach almond suji halwa to serving dish
– Serve hot garnished with peach slices and slivered almonds -
Kesar Peda
Ingredients
500g Soft white milk fudge (khoya)
300gms sugar powdered
½tsp cardamom powder
1tsp cardamom seeds semi crushed
1tbsp slivered or crushed pistachios
A few strands of saffron
1tbsp warm milk
2 drops saffron color (optional)
Method
– Soak the saffron in warm milk.
– Crumble the milk fudge. If very hard, grate the fudge. Add powdered sugar and mix well.
– Put mixture in a large heavy or nonstick pan. Heat on medium high for few minutes. Reduce the flame and cook till soft and gooey.
– Make sure to stir continuously, while on heat. When mixture is thick and gooey, add cardamom and saffron. Add the color if desired.
– Mix well, and take off fire. Allow to cool, gently turning occasionally.
– Use cookie molds, or shape pedas with palms into patty rounds. Mix pistachios and cardamom seeds and press a bit on top of each.
– If using molds, first sprinkle some at bottom. Take some mixture and press into mold. When set well, invert and carefully, unmold. -
Rasgulla
Ingredients
Paneer – made from 500 ml milk, Water – 500 ml, Sugar – 300 gms, Flour – 1/2 tsp, Rose Water – 1/2 tblsp
Method
– Place the paneer, flour and 1/2 tsp of sugar in a bowl. Knead well till smooth.
– Make small balls from this dough.
– Ensure the balls are smooth and crack-free.
– Make a thin syrup with the sugar and water.
– When it is slightly thick, drop the paneer balls and cover the pan. Boil for 5 to 8 minutes.
– As soon as the syrup starts thickening, add 1 tsp of hot water. Reduce flame and simmer.
– Add 1 tblsp hot water and continue to simmer.
– Once the rasgullas start to puff up (light and spongy) and rise to the top, transfer the them to a bowl that has a little cold water. 12.
– Once cool, refrigeratre for a few hours.
– Add the rose water before serving and serve them in a sugar syrup. -
Rava Ladoo
Ingredients
Rava (Sooji) – 1 cup, Dry Coconut (Koppara Thenga) – 1, grated, Sugar – 1 cup, Ghee – 4 tsp, Hot Water – 2 tblsp
Cardamom Powder – 1/4 tsp, Fried Cashewnuts – 10
Fried Raisins – 30,
Method
– Heat ghee in a pan over medium flame.
– Add the rava, fried cashewnuts and raisins.
– Mix well till the rava is lightly roasted.
– Add the grated coconut and reduce flame to low.
– Continue to fry till golden.
– Transfer to a shallow bowl and add the sugar.
n Mix well.
– Add cardamom powder and add the hot water.
– Make small balls of the mixture.
– Press them tightly so that they hold the shape and keep aside to cool.
– Store in an airtight container. -
Brown rice
Ingredients
– 2 cups rice, 2 tbsp jaggery, 2 onions nicely chopped into thin thin slices, 2 pieces of cardamoms, 2pcs cinnamon, 1 bay leaf, 3 or 4 whole peppers, 2 pepper corns, 1 piece star aniseed, ¼ tsp jeera and salt to taste, Ghee for frying
Method
Wash the rice and keep it aside. Fry onions in ghee till brown along with all the dry Masalas then put the jaggery and fry over low gas and put the washed rice add salt to taste and last add water. Cook till done. -
Dhansak Mutton
Ingredients
– ½ kg mutton
– 11/2 cup tur dal preferably wet ½ an hour before cooking
– 2 small brinjals cut into 4 pieces each
– Few mint leaves, coriander leaves and curry leaves
– 1 big tomato diced nicely
– ½ tsp haldi powder
– 1 tsp red chilli powder
– 11/2 tsp dhanajeera powder
– 11/2 tsp dhansak masala powder
– ½ tsp garam masala
– Salt to taste
– 1 or 2 green chillies slit into 2
– 1 tsp ginger garlic paste
– 1 tsp oil or ghee
Method
Wash the dal and mutton. take oil or ghee in the cooker put curry leaves , mint leaves and Ginger garlic paste and slit green chillies last add nicely diced tomatoes and fry over sim for Few moments then add mutton and cook till the mutton is nicely coverd in the masalas and Then add all the dry masalas let the mutton roast for sometime now add the dal and 1 glass Full of water and put the cooker lid on. Cook for ½ an hour. Open and add finely chopped Coriander leaves. -
Homemade malpua
INGREDIENTS
1 cup all purpose flour, 2 tablespoon almonds, 1 teaspoon saffron, milk as required, 1/2 cup wheat flour, 2 tablespoon pistachios, boiling water as required
Method
– For the malpua batter: take a mixing bowl, add all purpose flour, wheat flour and milk as per the requirement. Begin to stir till its a thick flowing batter without lumps. Allow the batter to rest for 30 minutes.
– Meanwhile, blanch the almonds and pistachios by soaking them in hot water.
– Next, to prepare the sugar syrup: Put a pan on low flame and add sugar in it along with 1/4th cup water. Stir it well till the sugar melts. (Note: You need to have a 1/2-1 inch string consistency in the sugar syrup or wait until the syrup is sticky. Add saffron in the sugar syrup.
– Now, we are ready to prepare the malpuas. Put a pan on medium flame and melt some ghee in it. When the ghee is hot enough, take 2-3 tablespoons of the flour batter and gently pour it into the hot ghee. Spread the batter in round shape lightly with the back of the spoon.
– Fry the malpuas on low to medium flame from both sides until they are golden and crisp. Thereafter, drain them on kitchen towels. Then immediately place them in the warm sugar syrup. Gently coat the malpuas with the sugar syrup with a spoon or small tongs.
– After a minute or two, remove them from the syrup and place them in a serving tray or plate. Garnish with chopped almond and pistachios along with hot rabdi. -
Chicken Gilafi Kebab
Chicken kebabs cooked in a Gilaf which means a cover. Chicken mince is mixed with an array of aromatic spices, nuts and a tang of lime along with kewra water. Baked to perfection, serve these mouth-watering kebabs with mint chutney.
Ingredients
300 gms chicken mince, 50 gms onion, chopped, 50 gms tomatoes, chopped, 50 gms green capsicum, chopped, 30 gms coriander leaves, chopped, 20 gms green chilli, chopped, 5 gms salt, 20 ml oil, 20 gms cashew, 20 gms almonds, peeled, 10 gms mint, chopped, 5 gms red chilli powder, 5 gms masala powder, 5 gms ginger garlic paste, 3 gms cumin powder, 10 ml lemon juice, 10 ml fresh cream, 5 ml kewra water
Method
– In a grinder add mince, onion, salt, red chili powder, garam masala, ginger garlic paste, cumin powder, lemon juice, coriander leaves, mint leave, green chilies, fresh cream, kewra water, cashew and almonds.
– Grind all these ingredients well.
– Skewer the mince on to wooden skewers.
– Take chopped onion, capsicum and coriander leaves in a flat plate.
– Wrap these chopped vegetables around the kebabs.
– Bake them in oven at 180 degree for 8 to 10 minutes.
– Your Gilafi kebabs are ready to serve. -
Kadai chicken
INGREDIENTS
– 1 kg chicken, washed, cleaned and cut into big pieces
– 4 tablespoons oil
– 1/2 cup onion, sliced
– 1 1/2 cups tomatoes, peeled and sliced
– 2 tablespoons fresh coriander leaves, chopped,
– 1 tablespoon ginger paste
– 1 tablespoon garlic paste
– 4 teaspoons garam masala powder
– 2 bay leaves
– 4 whole red chilies
– 2 teaspoons coriander seeds
– 1 teaspoon red chili, powder, salt
Method
– Grind corriander seeds and whole red chillies into a coarse powder.
– Heat oil in a kadai.
– Add bay leaves.
– After about 30 seconds, add onions and saute till they turn light golden brown.
– Add ginger-garlic paste.
– Saute for 2 minutes on medium flame.
– Add the above coarse powder.
– Stir well.
– Add tomatoes and cook till they are fully cooked.
– Add chicken pieces, salt to taste and red chilli powder.
– Mix well.
– Cover the kadai.
– Cook till the chicken becomes tender.
– Sprinkle garam masala powder over the chicken.
– Garnish with corriander leaves and onion rings.
– Serve hot with rotis or parathas. -
Paneer samosa
Ingredients
Paneer – 250 gms, finely chopped, Maida – 2 cups
Onion – 1, finely chopped, Green chillies – 2, finely chopped, Red chilli powder – 1 tsp, Cumin seeds – 1/2 tsp, Lemon juice – 1 tsp, Butter – 50 gms, melted, Salt as per taste, Oil as required
Method
– Combine the maida, butter and salt in a bowl, Mix well to a puri dough consistency. Fry the cumin seeds for 30 seconds.
– Add the onions, green chillies and saute for a minute or two, Add red chilli powder, lemon juice, salt and paneer, Mix well and stir-fry
– Remove from flame. Make small balls of the dough and roll them in small/ medium puris. 10.
– Shape the prepared puris into cones and add 1 or 2 tblsp of the paneer mixture. -
Mango Custard
Ingredients
Ripe Mangoes – 3 to 4 (approximately 200 gms), Vanilla Flavoured Custard Powder – 1 tblsp, Milk – 500 ml, Fresh Cream – 500 ml, Sugar – 1/4 cup (adjust as per taste)
Method
– Peel and finely chop the mangoes into small pieces. Reserve a few pieces for garnishing and grind the remaining to a thick pulp. No need to add water.
– Mix the custard powder with 100 ml (1/2 cup) of milk and stir until fully mixed without any lumps. Boil the remaining milk over medium flame. Add the custard mixture and stir gently.
– Ensure no lumps form and keep stirring constantly. Add sugar and switch off the flame.
– Add the mango puree, cream and mix well.
– Stir gently for a minute and keep it in the fridge for 4 to 6 hours. -
Nawabi Pulao
Ingredients
1/2 kg chicken
1/4 kg mutton
1/2 kg rice
1 cup curd, well beaten
1 cup milk
3 onions
2 eggs
1/2 cup green peas, shelled
1 pod arlic
1 big piece of ginger
1 tsp rose water
Ghee or oil for frying
Salt to taste
Method
– Clean and wash rice and soak it in water for 15 minutes.
– Cook the rice till half done. Keep aside. 3. Clean and cut the mutton into cubes. Joint the chicken. Boil the eggs and keep aside.
– Slice the onions. Grind ginger and garlic to a paste.
– Heat ghee in a frying pan, add onions, ginger-garlic paste and fry well.
– Add the jointed chicken and fry. Add 3 cups of water and salt to taste and cook on slow fire till the meat is tender and only 1/3 of the gravy is left.
– Add some more ghee and the well beaten curd. Cook on a slow fire until the curd gets absorbed.
– Add 1 tsp of rose water after the meat has cooled.
– Take a heavy bottomed pan and arrange alternate layers of rice and cooked meat taking care that the first and last layers are that of rice.
– Place in an oven and cook for about 15-20 minutes on low heat.
– Garnish with fried onions, quartered boiled eggs and boiled green peas. -
Tomato Fish
INGREDIENTS
250 gm tomato, 1 large onion, 2 teaspoon turmeric, 2 teaspoon ginger paste, 1 teaspoon coriander powder, 1 pinch salt, 1 tablespoon coriander leaves, 500 gm fish, 2 tablespoon yoghurt (curd), 1 teaspoon red chilli, 1/2 teaspoon cumin, 1/2 teaspoon sugar, 3 tablespoon refined oil.
Method
– Remove any pin bones from the fish fillets and cut into large chunks. Rub 1 ½ tsp turmeric powder and 1 tsp salt over the fish and set aside for 10 minutes.
– Boil water in a pan. Make a cross cut on the stem side of the tomatoes. Plunge the tomatoes in boiling water for 30 seconds and remove. Peel the tomatoes and chop them finely. Also, chop onions very finely.
– Heat oil in a large pan. Spread the fish pieces on the pan and fry till golden in color. Turn and fry on the other side as well. Remove with a slotted spoon and set aside.
– Add the onions to the same pan. Saute for 5-6 minutes till soft and cooked. Add the turmeric powder, red chili powder, cumin powder, coriander powder, ginger paste, sugar and chopped tomatoes. Mix well and cook for 4-5 minutes till the tomatoes are tender.
– Remove from fire, cool slightly and blend in a blender to get a coarse paste. Return the paste to the pan on the fire. Add 1 cup water and bring to a boil. reduce the heat and allow to simmer for a minute. Whisk the yoghurt and add to the simmering curry.
– Add the fish pieces along with any juices and simmer for 4-5 minutes. Add the chopped coriander and mix well.
– Remove from fire and serve hot with rice or rotis. -
Murgh Musallam
INGREDIENTS
1 kilograms chicken, 1 inch cinnamon stick, 1/2 tablespoon cumin seeds, 2 tablespoon fresh cream, 2 tablespoon almonds, 1/2 tablespoon peppercorns, 1/2 cup tomato puree, 3 clove, 1 tablespoon coriander seeds, 3 tablespoon refined oil, 2 tablespoon coriander leaves, 1/2 tablespoon turmeric, 1 1/2 tablespoon red chilli powder, 3/4 cup onion paste, 3 green cardamom
For Marination
Salt as required, 1 tablespoon ginger paste, 1/2 tablespoon black pepper, 1 tablespoon garlic paste
Method
Cut the chicken in pieces and marinate with ginger-garlic paste, black pepper powder and salt for about 30 minutes. In the meantime, dry roast the spices one by one on low flame for about 4-5 minutes. Leave it to cool and make a fine powder.
Then, add oil in a heavy-bottomed cooking vessel and shallow fry the marinated chicken pieces in a single layer. Add up to 5-6 chicken pieces at a time depending on the size of the vessel. Fry for 6-8 minutes per side or until the pieces are nice light brown. Remove using tongs on to a plate and repeat the process until all the pieces are done.
Drain the oil and take 2 tablespoons of oil from the drained oil and add to a heavy-bottomed vessel. Add brown onion paste and tomato puree. Fry for 2 minutes and add red chili powder, turmeric powder and roasted spice powder. Fry on low till oil starts to leave from sides.
Now add, the shallow fried chicken pieces one by one. Using a spoon gently fold the chicken pieces into the masala. Add half cup of water and let it cook for 15-20 minutes.
Now prepare the almond paste for a thicker and yummy gravy for the dish. For the same, soak 10 almonds in lukewarm water and after 15 minutes, remove the skin. Grind to smooth paste by adding little water.
When the chicken pieces are cooked, now add almond paste and give the curry nice stir. Cook for another 2-3 minutes and add cream if using along with fresh minced coriander leaves. Stir and turn off the flame. Serve with roomali roti, rice or naan. -
Mughlai Chicken
INGREDIENTS
– 3 tablespoons Ghee, 10 Cashewnuts, 4 large Onions, finely chopped, 6 Garlic Cloves, peeled, 1 inch piece Ginger, peeled, 3 Green Chillies, 2 Cardamom Pods, 1 Bayleaf, 3 Cloves, 1 inch Cinnamon stick
– 1/2 kg bone-in Chicken (cut into medium sized pieces)
– 1/2 teaspoon Turmeric Powder
– 1 teaspoon Coriander Powder
– 1/2 teaspoon Chilli Powder
– 1/2 teaspoon Garam Masala Powder
– 2 tablespoons Cream
– Salt to taste
Method
– To start with, soak cashewnuts in hot water for 10 minutes. Also rub turmeric powder all over the chicken. Set both things aside.
– Heat a tablespoon of ghee in a pan, and add the onions. Sprinkle 1/2 teaspoon salt over the onions and mix. Reduce the flame, cover and cook the onions till they are deep brown in colour. During the process of browning the onions, stir them around every 5-6 minutes to prevent them from sticking to the bottom and burning. This whole process of caramelizing the onions should take about 20 minutes.
– Once the onions are brown, transfer them to a food processor along with the soaked cashewnuts, garlic cloves, ginger, green chillies and 1/4 cup water. Grind to a smooth paste.
– Heat the remaining ghee in the same pan, and add cardamom pods, bayleaf, cloves and cinnamon. Saute for a minute or two and add the onion paste. Cook the onion paste on medium high heat, while stirring occasionally for 4-5 minutes. Add coriander powder, chilli powder, garam masala powder and salt and saute for another 2-3 minutes.
– Add chicken to the pan along with 1/4 cup water. Cover and cook the chicken for 20 minutes or till cooked through, while stirring the curry occasionally. This will be a thick gravy, but if you like your thinner, feel free to add a little water and bring the curry to a boil.
– Taste for seasoning, and finish it up by stirring in the cream. Switch off the flame. Let the curry sit for 10 minutes before serving with parathas and jeera rice. -
Egg Salad Sandwich
A delicious dish, Egg Salad Sandwich is a healthy recipe made using tomatoes, onions and mayonnaise with bread slices and eggs! This breakfast recipe is a great sandwich and is a kids favourite! Try out this simple and easy to make recipe.
INGREDIENTS
4 bread slices, 4 teaspoon mayonnaise, 1 pinch salt, 2 teaspoon ghee, 1/4 cup finely chopped spring onions, 1 handful chopped lettuce loose-leaf, 2 boiled,finely chopped egg, 1/2 teaspoon chilli flakes, 1 dash spice black pepper, 1 sliced tomato, 1 sliced Red onion.
Method
Mix the eggs, mayonnaise, red chilli flakes, salt and pepper powder in a bowl. Spread this on 2 bread slices. Top it up with the tomato, spring onions, red onion and lettuce leaves. Cover with the remaining slices. Heat a tawa over low flame. Place the sandwiches and apply little ghee around the edges. Cook for 30 seconds on each side and remove. Serve with french fries.