admin December 25th, 2009
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.
Tags: Exotic, Indian, Korma, Mughlai, Muslim, Mutton, Pakistani, Spicy
admin November 9th, 2009
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.
Tags: Bangladeshi, chicken, Korma, Mughlai Inidan, Pakistani, Qorma, Spicy
admin November 6th, 2009
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 :))
Tags: chicken, Gosht, Haryali, Indian, Kadhai, Khada spices, Masala, Pakistani