Recipes

Kofta Curry

admin — Sat, 26 Dec 2009 18:29:05 +0000

Kofta Curry

Ingredients for kofta-

1 kg qeema

1 big onion

2-3 green chilies

2-3 tomatoes

2 Tbsp GG paste

Grind the masalas and add in qeema with salt, pepper and two eggs, make balls

2 Black Cardamoms

2 Cinnamons

2 tbsp Garam Masala

11/2 tbsp Coriander pwdr

1 tsp Red chili

Salt

Heat oil and make Gravy from the above and place the balls over carefully. Add water on the sides (avoid getting the kofta wet) of the pan and cover. Keep on low flame for 35 mins. Serve with boiled eggs.

Mutton Korma

admin — Fri, 25 Dec 2009 23:58:23 +0000

Tasty Mutton Korma

Another Korma recipe. Mutton is used in this one. For all the red meat lovers here’s a spicy and rich dish to tantalize your taste buds. You can also use Lamb or beef depending on what you like. I personally use mutton for most of my red meat treats. It is less gamey than the rest.

Ingredients-

1 kg Boneless Mutton

100gm Cashew (grinded with little water to form a smooth patse)

20 gms Poppy Seeds (Khuskhus)

1 medium sliced tomato

1 medium sliced onion

1 Cardamom, 2 Cloves, mace

1 tsp Cumin Seeds

2 tbsp ginger garlic paste

Red Chili Powder

Fresh Cream

1 tsp Kevra water (screwpine flower water )

1 tsp slivered almonds

Heat oil in pressure cooker and add onions and 1 cardamom, 2 cloves, mace, 1 tsp cumin Seeds. Add ginger garlic paste when onions turn pink. Add tomatoes and mutton. Add Khuskhus and cashew paste and let mutton simmer for some time. Shut the lid of the pressure cooker and let it cook on dim flame for 30 minutes after the whistle. After it gets cooled add the Kevra water and garnish with almonds.

Shami Kabab

admin — Thu, 24 Dec 2009 05:22:50 +0000

Shami Kabab is such a favorite choice of kabab in my family as swell as other Indian-Muslim homes. This kabab goes way back in the day when Syria was a prominent cultural and trade center. Infact, Syria is called Sham in Arabic,hence, the name Shami Kabab. Many people are scared to try making it on their own for the first time because it can seem a little complicated. But, this quick and efficient recipe begs to differ.

Syrian Shami Kabab

Ingredients-

1 kg washed and drained Qeema (Mutton Minced Meat)

250 gms Chana Daal (type of pulses)

5 Dried Red Chili

2 whole garlic

2 Chopped Onions

2 Kormas

2 Bay Leaves

2 Cloves

1 Cinnamon

1 tbsp salt

1 inch ginger

1 tsp Cumin Seeds

1Potato to add to quantity (makes no big difference in taste or texture)

1 Onion

1 tbsp Kevra Water

1 tbsp Fennel Seeds

2-3 Green Chilies

2 Eggs

Bunch of Coriander and mint (summers)

Add all of the above and ½ cup water in cooker and cook on dim for 20 mins after 1 whistle. Cool gradually and get rid of extra water over the flame and an open lid.

Pick out the kadha masala (whole spices) as they will not be able to blend in a food processor

Blend the rest in a food processor. You might want to do this in parts depending on the size of your food processor.

Fry onion and fennel Seeds (saunf).

Take off flame and mix this with grinded kebab.

Add chopped chilies and coriander and mint. Add eggs Kevra and make tikki (small patty)

Store in freezer and when needed, shallow fry.

Chicken Qorma

admin — Mon, 09 Nov 2009 21:35:35 +0000

This time I wanted to try out something very traditional. It came to me what could be possibly more traditional than chicken qorma ( or Korma). The dish had its roots in Mughlai cuisine. The characteristic braising in yogurt gives this dish its uniquely delectable flavor. It is very popular dish in moern day India, Pakistan and Bangladesh.

Ingredients-

1 kg Chicken

¾ cup Onions

¾ cup yogurt

½ tsp Shahi Cumin (caraway)

¼ cup ginger

¼ cup garlic

1 cup Oil

1 tsp white cumin

1 tsp Coriander powder

6 chopped green chilies

6 cloves

1 Cinnamon

3 Green Cardamoms

1 tbsp Kevra (Extract from a flower, with a heady fruity, rose-like fragrance)

1 pinch Saffron

Spicy Chicken Korma

Roughly chop onions and fry. Take out from oil when brown. lay them on a paper towel. After it has cooled grind with yoghurt, green chilies, ginger and garlic. In same oil add white cumin then chicken. Add salt, Cloves Cinnamon, cover and let cook for 5 minutes with the lid on. Add the Onion paste and coriander powder when from the chicken water dries. Cook till you can see the oil and the masala clearly seperate from each other. This will take about 3 minutes on medium low flame.

Blend cardamom, kevra and saffron in blender. Add and cover lid and simmer for 2 mins. Garnish with coriander.

Methi Murgh Malai

admin — Mon, 09 Nov 2009 16:22:04 +0000

Here is something we all love. A tasty chicken dish with a healthy twist. The secret is Methi leaves or Funegreek leaves. These greens are enriched with minerals like Potassium, Calcium, and Iron. That plus the protien from the chicken makes this a apower packed deliciuod recipe.

Fenugreek/ Methi Chicken

Ingredients-

1 kg Chicken

250 gms Methi Leaves

2 Sliced Onions

2 Sliced Tomatoes

1 ½ tbsp ginger garlic Paste

3 tbsp fresh Cream

1 ½ tsp red chilli powder

Heat oil in pan and add ginger garlic paste, after some time add onions

When onions turn light brown add chicken. Stir adding salt and red chili powder. Add tomatoes and cover, let chicken and tomatoes cook well. After 7 mins add methi and cook for another 15 mins.

Add cream and garnish with stripped ginger and tomatoes (optional)

Smoked Chicken

admin — Fri, 06 Nov 2009 05:05:17 +0000

Smoked Chicken

This one is my all time favorite. So easy to cook and a taste that people will remember forever. Seriously, you cannot go wrong with this one.

Marinade-

½ kg Chicken Marinated in

250 gms yoghurt for 2 hrs

2 tbsp ginger garlic paste

(I usually use this in every recipe of mine so I make some at home using a handful of garlic cloves and an inch of ginger, throw it in the food processor and you get the most wondruos ingredient inIndian cooking, you can store it the fridge and use for months )

1 tsp Red Chili Powder

Finely cut onion rings of 1 large onion

1 coal

Mint Leaves

2 tbsp Ghee

Pour oil in a pan and add marinade when oil is heated. Add salt and cover to cook for 5 mins. Open and let water dry. Once the water has dried out add ginger garlic paste and red chili powder, cook till chicken is cooked.

Pour in the serving dish and spread mint leaves and onion rings. Smoke it with hot charcoal (burn over fire for 5-7 minutes or till you see red ambers). Place it in an aluminium foil. Place the foil in the middle of the dish containing th chicken. Pour the ghee over the hot coal and shut the lid tightly for 10 mins.

Haryali Gosht

admin — Fri, 06 Nov 2009 04:34:34 +0000

Green_Chicken_Curry

Haryali Gosht is a great Chicken recipe to try out. It has a lot of visual appeal because of its vibrant green color and also healthy because it uses a fair amount of coriander, you can also add boiled and pureed spinach to make it even more healthier. It kind of reminds me of the Thai Green Chicken I had once at a restaurant. Of course, some of the ingredients were very different than the ones use in Indian cuisine.

Ingredients for Haryali Gosht

1 kg Chicken

200 gms Yoghurt

1 Bay leaf

1 big Onion

1 Black Cardamom

1 Cinnamon stick

2 Black Pepper

2 Cloves

Pinch of Turmeric Powder

Special Green Masala (”Masala” means a spice or mixture of spices in Urdu and Hindi) used in Haryali Gosht

Bunch of green coriander

5-6 Green chilies

1-2 Garlic Cloves

2 tbsp Salt

Mix the above in a food processor with little water to make it a liquidy mixture.

Pour oil in Kadhai (Indian Wok or a deep frying pan). When heated, add kadha spices ( “Khada” literally meaning standing refers to the non powder/ non paste spices). After some time add onions.

When Onions turn pink add the chicken and little salt and cover for 5 minutes.

Open lid and let water dry.

Add the green masala

Let oil part (seperating the oil and the masala is a sure shot way of knowing weather your masalas have been cooked long enough or not. You will clearly see the oil “part” from the rest of the masala ). Add turmeric, let the masala cook more, add little water if needed. Let water dry completely. Add yoghurt and mix. Let it cook for another 4-5 minutes and add water if needed. Remember not to over cook because that will cause the gravy to turn dark.

Enjoy Haryali Gosht also know as Green Chicken (that is because “Haryali” means greenery :))

Chicken Do Pyaza/Khada Masala Chicken

admin — Sat, 11 Oct 2008 14:40:13 +0000

khada-masala-chicken

Ingredients for making chicken do pyaza/khada masal chicken:

675 gram (1 ½ lb) Chicken

3 Curry leaves

¼ tsp Mustard seeds, Fennel seeds, Onion seeds

½ tsp White cumin, fenugreek seeds, crushed dried red chili

½ tsp pomegranate seeds

1 tsp ginger

3 cloves of garlic

4 green chilies

1 large onion

2 Tomatoes

Cilantro

Method for making chicken do pyaza/khada masal chicken

Mix curry leaves, mustard seeds, fennel seeds, onion seeds, dried red chili, cumin seeds, fenugreek seeds, crushed pomegranate seeds, salt in a large bowl. Add shredded ginger and crushed garlic.

Heat oil and throw in the spice mixture and green chilies. Throw in onions and stir for 5-7 min. Add tomatoes and let it cook for 10 minutes on low flame. Add chicken. Cook over medium heat till chicken is tender. Granish with cilantro.

Chicken Kentucky Recipe

admin — Tue, 07 Oct 2008 00:02:41 +0000

Chicken Kentucky

Ingredients: ½ kg Chicken

Marinade Sauce - in a medium bowl mix:

1 tbsp GG paste
1 Tbsp Vinegar
1 tbsp diluted crnflr
2 tbsp Gram Flour
2 tbsp Soya Sauce
2 tbsp Red Chili Sauce
2 tbsp Green Chili Sauce
½ tsp rcp

Make a thick sauce. You can also make and store it for 3-4 days. Dip in sauce and deep fry.

Serve with lemon, corriander, onions and chutney.

Enjoy your Chicken Kentuky!