Ingredients
1 kg minced mutton
15 cloves garlic
50 g green chilies
2 tablespoons garam masala powder
1/2 cup gram flour
4 medium onions
2-3 lemons
2 teaspoons red chili powder
1 teaspoon turmeric powder
salt
2 tablespoons fresh mint leaves
2 tablespoons fresh coriander leaves
2 tablespoons oil
oil, to deep fry
Directions
1-Heat oil in a pot.
2-Add onions and saute till golden brown.
3-Put the minced mutton in a big bowl.
4-Add the other ingredients, except the corriander and mint leaves and sauteed onions.
5-Mix well.
6-Grind for one minute.
7-Make round shapes (kebabs) of the above mixture.
8-Heat oil in a wok.
9-Add the patties.
10-Deep fry in the hot oil until browned on both sides.
11-Drain excess oil on clean absorbent paper towels.
12-Transfer to a bowl.
13-Garnish with onion and mint leaves.
14-Serve hot.
Showing posts with label Indian Mutton Curry. Show all posts
Showing posts with label Indian Mutton Curry. Show all posts
Indian Mughlai Biryani (Mutton)
Ingredients
3/4 cup ghee
1/4 cup oil
1 kg mutton, cubed
2 teaspoons crushed ginger-garlic paste
1/2 cup yogurt
6 medium onions, sliced,fried brown
3 teaspoons coriander powder
1 teaspoon cumin powder
1/2 teaspoon turmeric powder
1 teaspoon kashmiri chili powder
1 cup cilantro, chopped
1/2 cup mint leaf, chopped
2 green chilies, chopped
2 tomatoes, chopped
1/2 teaspoon saffron, soaked in a little warm milk
20 almonds, slivered
1 cup cashews, deep fried
1 cup raisins, deep fried
3 1/2 cups basmati rice, washed and drained
6 cups hot water
4 black cardamom pods
8 green cardamoms
2 cinnamon sticks
2 bay leaves
6 cloves
salt
Directions
1-Marinate mutton in yogurt, 1 tsp.
2-ginger-garlic and salt.
3-Heat 1/2 cup of ghee, add ginger-garlic and tomato.
4-Cook till soft and add powdered spices, half fried onions, herbs and chillies.
5-Add mutton and fry for 10 minutes, add water and salt.
6-Cook till done and gravy is thick.
7-Separately heat the oil.
8-Add whole spices, hot water, rice and salt.
9-Cook covered, on low heat, till almost done but firm.
10-Grease a suitable dish and layer the rice and meat, sprinkling fried onions, raisins and nuts.
11-Finish with a layer of rice.
12-Pour the saffron and 1/4 cup melted ghee.
13-Seal the biryani with foil.
14-Bake at 180C or cook on low heat for 15 minutes.
15-Serve HOT with yogurt raita.
16-This biryani is traditionally served with baghare baingan (spicy bringals).
3/4 cup ghee
1/4 cup oil
1 kg mutton, cubed
2 teaspoons crushed ginger-garlic paste
1/2 cup yogurt
6 medium onions, sliced,fried brown
3 teaspoons coriander powder
1 teaspoon cumin powder
1/2 teaspoon turmeric powder
1 teaspoon kashmiri chili powder
1 cup cilantro, chopped
1/2 cup mint leaf, chopped
2 green chilies, chopped
2 tomatoes, chopped
1/2 teaspoon saffron, soaked in a little warm milk
20 almonds, slivered
1 cup cashews, deep fried
1 cup raisins, deep fried
3 1/2 cups basmati rice, washed and drained
6 cups hot water
4 black cardamom pods
8 green cardamoms
2 cinnamon sticks
2 bay leaves
6 cloves
salt
Directions
1-Marinate mutton in yogurt, 1 tsp.
2-ginger-garlic and salt.
3-Heat 1/2 cup of ghee, add ginger-garlic and tomato.
4-Cook till soft and add powdered spices, half fried onions, herbs and chillies.
5-Add mutton and fry for 10 minutes, add water and salt.
6-Cook till done and gravy is thick.
7-Separately heat the oil.
8-Add whole spices, hot water, rice and salt.
9-Cook covered, on low heat, till almost done but firm.
10-Grease a suitable dish and layer the rice and meat, sprinkling fried onions, raisins and nuts.
11-Finish with a layer of rice.
12-Pour the saffron and 1/4 cup melted ghee.
13-Seal the biryani with foil.
14-Bake at 180C or cook on low heat for 15 minutes.
15-Serve HOT with yogurt raita.
16-This biryani is traditionally served with baghare baingan (spicy bringals).
Mutton Chops
Ingredients
8 mutton chops
2-4 black cardamom pods
1 teaspoon peppercorn
2-3 teaspoons chat masala
5-6 cloves
2-3 tablespoons ginger-garlic paste
3-4 tablespoons gram flour (besan)
1-2 tablespoon lemon juice
2-3 tablespoons mustard oil
1 teaspoon mustard seeds
1 teaspoon onion seeds (kalonji)
1/4 cup raw papaya, pieces ground into a paste (this is a tenederiser)
1/2 cup curd yogurt
salt
Directions
1-Beat the mutton chops with a hammer until they are softened.
2-Mix the raw papaya paste, ginger-garlic paste, salt and marinate the mutton chops in this mixture for an hour atleast.
3-Dry roast the gram flour in a pan till it gives out a nice aroma.
4-Mix this flour onto the marinated mutton chops.
5-Mix all the other ingredients except chaat masala and lemon juice in curd and again marinate the mutton chops for 2 hours.
6-Heat oil in a pan and fry the mutton chops until golden brown.
7-Sprinkle lemon juice, chaat masala and serve hot.
8 mutton chops
2-4 black cardamom pods
1 teaspoon peppercorn
2-3 teaspoons chat masala
5-6 cloves
2-3 tablespoons ginger-garlic paste
3-4 tablespoons gram flour (besan)
1-2 tablespoon lemon juice
2-3 tablespoons mustard oil
1 teaspoon mustard seeds
1 teaspoon onion seeds (kalonji)
1/4 cup raw papaya, pieces ground into a paste (this is a tenederiser)
1/2 cup curd yogurt
salt
Directions
1-Beat the mutton chops with a hammer until they are softened.
2-Mix the raw papaya paste, ginger-garlic paste, salt and marinate the mutton chops in this mixture for an hour atleast.
3-Dry roast the gram flour in a pan till it gives out a nice aroma.
4-Mix this flour onto the marinated mutton chops.
5-Mix all the other ingredients except chaat masala and lemon juice in curd and again marinate the mutton chops for 2 hours.
6-Heat oil in a pan and fry the mutton chops until golden brown.
7-Sprinkle lemon juice, chaat masala and serve hot.
Chinese Mutton Stew
Ingredients
2-3 cups cold cooked mutton or lamb, chopped
1/4 cup butter or margarine
1 cup frozen peas
1 cup broth or diluted consomme
1-2 garlic cloves, crushed
1 onion, minced
1/2 head finely shredded cabbage
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground ginger
1/2 teaspoon white sugar
4 cups cooked rice, to serve 4
soy sauce
Directions
1-Blend all ingredients together in a large saucepan; bring to a boil.
2-Reduce heat and simmer partially covered, 1 hour.
3-Serve over rice,sprinkled with Soy Sauce if desired.
2-3 cups cold cooked mutton or lamb, chopped
1/4 cup butter or margarine
1 cup frozen peas
1 cup broth or diluted consomme
1-2 garlic cloves, crushed
1 onion, minced
1/2 head finely shredded cabbage
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground ginger
1/2 teaspoon white sugar
4 cups cooked rice, to serve 4
soy sauce
Directions
1-Blend all ingredients together in a large saucepan; bring to a boil.
2-Reduce heat and simmer partially covered, 1 hour.
3-Serve over rice,sprinkled with Soy Sauce if desired.
Indian Spicy Mutton Curry
Ingredients
300 g mutton, cleaned, chopped and fat removed
4-5 tablespoons oil
2 medium onions, sliced
2 medium tomatoes, chopped
1/4 cup coriander leaves
1/4 teaspoon turmeric power
1 tablespoon chilli powder
1 tablespoon coriander power
1/4 teaspoon garam masala
4-5 green chilies, whole
1 teaspoon fresh ground black pepper
3 inches cinnamon sticks
2 cardamom
3 cloves
3 garlic, mashed
1/2 inch ginger, mashed
1 bay leaf
1 teaspoon salt
2 tablespoons yoghurt
2 tablespoons lime juice
1 large potato, deskinned & cubed
1/2 teaspoon mustard seeds
1/4 teaspoon cumin seed
1 cup water
1 hard-boiled egg (optional)
Directions
1-In a pressure cooker heat the oil on a medium flame.
2-Add the mustard and cumin seeds and heat till mustard seeds start splattering.
3-Add the onions and sauté till golden brown.
4-Add turmeric powder and sauté for another minute.
5-Add mashed ginger, garlic and green chillies and sauté for about 1 minute.
6-Add the bay leaf, cinnamon stick, cardamom and cloves and sauté for about 2 minutes.
7-Add the chopped tomatoes and sauté till the tomato smell disappears and mash the tomato with your stirring spoon.
8-Now add the potatoes and stir for 1 minute.
9Add the chilli powder, coriander powder, pepper powder, garam masala and sauté for about 1 minute.
10-Add the potatoes and stir well for about 1 minute coating the potatoes with the mixture.
11-Add the cleaned mutton pieces and stir till mutton turns slightly pale on the outside - approximately 3 minutes.
12-Now add the yoghurt, lime juice and salt and stir well mixing all the ingredients in the cooker. Let it cook for about 2 minutes.
13-Now add the water and coriander leaves and stir well.
14-Close the lid of the pressure cooker and let it cook for about 3 whistles and then off the gas.
15-Let the pressure escape from the cooker and then open it.
16-Check if the mutton is cooked thoroughly. If not switch on the gas and let it cook on medium flame till the mutton is cooked.
17-You may add additional water if you want more gravy or if you need more water for the mutton to cook.
18-Check for the salt content and add salt if required.
19-You may chose to add one boiled add cut into two halves at the end to the curry for those who love boiled egg.
20-Garnish with coriander leaves and serve warm.
300 g mutton, cleaned, chopped and fat removed
4-5 tablespoons oil
2 medium onions, sliced
2 medium tomatoes, chopped
1/4 cup coriander leaves
1/4 teaspoon turmeric power
1 tablespoon chilli powder
1 tablespoon coriander power
1/4 teaspoon garam masala
4-5 green chilies, whole
1 teaspoon fresh ground black pepper
3 inches cinnamon sticks
2 cardamom
3 cloves
3 garlic, mashed
1/2 inch ginger, mashed
1 bay leaf
1 teaspoon salt
2 tablespoons yoghurt
2 tablespoons lime juice
1 large potato, deskinned & cubed
1/2 teaspoon mustard seeds
1/4 teaspoon cumin seed
1 cup water
1 hard-boiled egg (optional)
Directions
1-In a pressure cooker heat the oil on a medium flame.
2-Add the mustard and cumin seeds and heat till mustard seeds start splattering.
3-Add the onions and sauté till golden brown.
4-Add turmeric powder and sauté for another minute.
5-Add mashed ginger, garlic and green chillies and sauté for about 1 minute.
6-Add the bay leaf, cinnamon stick, cardamom and cloves and sauté for about 2 minutes.
7-Add the chopped tomatoes and sauté till the tomato smell disappears and mash the tomato with your stirring spoon.
8-Now add the potatoes and stir for 1 minute.
9Add the chilli powder, coriander powder, pepper powder, garam masala and sauté for about 1 minute.
10-Add the potatoes and stir well for about 1 minute coating the potatoes with the mixture.
11-Add the cleaned mutton pieces and stir till mutton turns slightly pale on the outside - approximately 3 minutes.
12-Now add the yoghurt, lime juice and salt and stir well mixing all the ingredients in the cooker. Let it cook for about 2 minutes.
13-Now add the water and coriander leaves and stir well.
14-Close the lid of the pressure cooker and let it cook for about 3 whistles and then off the gas.
15-Let the pressure escape from the cooker and then open it.
16-Check if the mutton is cooked thoroughly. If not switch on the gas and let it cook on medium flame till the mutton is cooked.
17-You may add additional water if you want more gravy or if you need more water for the mutton to cook.
18-Check for the salt content and add salt if required.
19-You may chose to add one boiled add cut into two halves at the end to the curry for those who love boiled egg.
20-Garnish with coriander leaves and serve warm.
CHILLI CRAB MASALA..Non Veg.Dish
Ingredients
Fresh crab-10 count
Onion-1 (finely chopped)
Tomatoes-4(finely chopped)
Ginger&garlic paste-2tbsp
Green chilli-5
Chilli powder-1tsp
Coriander powder-2tbsp
Garam masala-1tbsp
Jeera powder-1/2tsp
Tumeric powder-1tsp
Salt to taste
Grind to paste
Coconut-1/2 cup
Cashew-5 count
Kuskus-1tsp
Coconut milk-1/4 cup
Methods
1.Heat a very big pan with oil,season it with cinnamon,cloves,fennel,cardomon
2.Saute finely chopped onions till transparent and add ginger garlic paste till
raw smell is gone and then add the tomatoes and green chillies.
3.when it is half cooked and coriander powder,chilli powder,garam masala ,tumeric powder and jeera powder.
4.Add little bit of water,cook masala till the raw smell is off.
5.Then add the ground mixture and cook for about 5 to 10 minutes in slow flame.
6.Finally add the cleaned crab,cook until mixture comes together and smells good.
Fresh crab-10 count
Onion-1 (finely chopped)
Tomatoes-4(finely chopped)
Ginger&garlic paste-2tbsp
Green chilli-5
Chilli powder-1tsp
Coriander powder-2tbsp
Garam masala-1tbsp
Jeera powder-1/2tsp
Tumeric powder-1tsp
Salt to taste
Grind to paste
Coconut-1/2 cup
Cashew-5 count
Kuskus-1tsp
Coconut milk-1/4 cup
Methods
1.Heat a very big pan with oil,season it with cinnamon,cloves,fennel,cardomon
2.Saute finely chopped onions till transparent and add ginger garlic paste till
raw smell is gone and then add the tomatoes and green chillies.
3.when it is half cooked and coriander powder,chilli powder,garam masala ,tumeric powder and jeera powder.
4.Add little bit of water,cook masala till the raw smell is off.
5.Then add the ground mixture and cook for about 5 to 10 minutes in slow flame.
6.Finally add the cleaned crab,cook until mixture comes together and smells good.
Punjabi Masala Chicken..Non Veg.Dish..
Ingredients:
Chicken - 3/4 kg
onion(big) - 2
chilli powder - 2 tsp
Coriander powder - 1 1/2 tbsp
cumin seeds - 1 tsp
tumeric powder - 1/2 tsp
sugar - a pinch
lime juice (optional)-to taste
curd - 1/4 cup
garlic - 1 tbsp
ginger - 1 inch
cashewnut - 10
coconut milk - 1/2 cup
tomato chopped - 3/4 cup
cloves - 3
cinnamon - 2 inch
salt - to taste
cardamom - 3
oil
Methods:
Grind the Garlic & mix it with curd.Slice half the onion grind the rest of the onion& ginger and cumin seeds.
And grind the coconut milk and cashewnut together.
Heat 1/2 cup of oil and add a pinch of sugar in it,when the sugar turns brown add all the spices,then the sliced onions and fry well.
Then add ground masala and fry well,sprinkle curd in-between.
When oil separates add tomato&fry well.
When oil again separtes add chicken pieces & cook well.
After 5 minutes add coconut and cashewnut paste and cook well.
Add 2 cups of water&cook.
When the chicken is cooked and gravy is thick finally add lime juice.
Garnish with fried cashewnut.
serve hot with naan or parotha.
Chicken - 3/4 kg
onion(big) - 2
chilli powder - 2 tsp
Coriander powder - 1 1/2 tbsp
cumin seeds - 1 tsp
tumeric powder - 1/2 tsp
sugar - a pinch
lime juice (optional)-to taste
curd - 1/4 cup
garlic - 1 tbsp
ginger - 1 inch
cashewnut - 10
coconut milk - 1/2 cup
tomato chopped - 3/4 cup
cloves - 3
cinnamon - 2 inch
salt - to taste
cardamom - 3
oil
Methods:
Grind the Garlic & mix it with curd.Slice half the onion grind the rest of the onion& ginger and cumin seeds.
And grind the coconut milk and cashewnut together.
Heat 1/2 cup of oil and add a pinch of sugar in it,when the sugar turns brown add all the spices,then the sliced onions and fry well.
Then add ground masala and fry well,sprinkle curd in-between.
When oil separates add tomato&fry well.
When oil again separtes add chicken pieces & cook well.
After 5 minutes add coconut and cashewnut paste and cook well.
Add 2 cups of water&cook.
When the chicken is cooked and gravy is thick finally add lime juice.
Garnish with fried cashewnut.
serve hot with naan or parotha.
Chicken Manchurian..Non Veg. Dish..
Ingredients
Chicken breast- 1 Pound(Cut into cubes of ½ “each)
Chicken broth- 1/4 cup
Chilli powder- ¼ tsp (optional)
Red onions – 2 cups(finely chopped)
Garlic- 2tbsp(chopped)
Green chilies- 6 ( finely chopped)
Spring onions- ½ cup
Soyasauce- 2 tbsp
Ketchup -1 tbsp
Pepper- 1 pinch
Salt to taste
Chicken marinate :
Chilli powder- 1 tsp
Soyasauce- 1 tbsp
Worcestershire Sauce- ¼ tsp
Ginger garlic paste- ½ tsp
Lemon juice-2 tsp
Red food color-1 pinch
Maida- ¼ cup
Corn Starch- 2 tbsp
Salt to taste
Methods
Clean ,wash and cut the chicken into cubes, marinate in the above mixture for 30 minutes to 3 hrs.
Heat kadai with oil in medium flame and deep fry the marinate chicken one by one, fry all the chicken till juicy and tender and set it aside.
On the other side heat a wok on high heat with oil , sauté onions, garlic, spring onions ,green chillies ,chicken broth and then add ketchup, soyasauce, chilli powder, pepper and salt to taste, let it stand for 5 minutes.
Finally add the fried chicken in the wok sauté in high flame and garnish it with spring onions.
Serve hot as appetizer or with rice.
Chicken breast- 1 Pound(Cut into cubes of ½ “each)
Chicken broth- 1/4 cup
Chilli powder- ¼ tsp (optional)
Red onions – 2 cups(finely chopped)
Garlic- 2tbsp(chopped)
Green chilies- 6 ( finely chopped)
Spring onions- ½ cup
Soyasauce- 2 tbsp
Ketchup -1 tbsp
Pepper- 1 pinch
Salt to taste
Chicken marinate :
Chilli powder- 1 tsp
Soyasauce- 1 tbsp
Worcestershire Sauce- ¼ tsp
Ginger garlic paste- ½ tsp
Lemon juice-2 tsp
Red food color-1 pinch
Maida- ¼ cup
Corn Starch- 2 tbsp
Salt to taste
Methods
Clean ,wash and cut the chicken into cubes, marinate in the above mixture for 30 minutes to 3 hrs.
Heat kadai with oil in medium flame and deep fry the marinate chicken one by one, fry all the chicken till juicy and tender and set it aside.
On the other side heat a wok on high heat with oil , sauté onions, garlic, spring onions ,green chillies ,chicken broth and then add ketchup, soyasauce, chilli powder, pepper and salt to taste, let it stand for 5 minutes.
Finally add the fried chicken in the wok sauté in high flame and garnish it with spring onions.
Serve hot as appetizer or with rice.
Egg Fried Rice..Non vegetarian Dish..
Ingredients
Egg - 3
Onion - 1(Big)
Soy Sauce - 1tsp
Ajinomoto(a pinch)(optional)
Spring onion(chopped)
oil
Salt(for taste)
Basmathi Rice 1 cup
Vegetables - (Red,yellow,green Capsicum(Bell pepper),peas&carrot)(optional)
Green chillies- 5 (cut them vertically)
pepper (for taste).
Methods
Cook the Rice with right amount of water(1 cup rice = 2 cup of water)Make sure that rice is not sticky.
Heat the oil in the kadai and add chopped onion,Add green chilles,fry well till golden brown and add ajinomoto.
Add vegetables like capsicum,carrot,peas(finely chopped),Fry well.
Add 3 eggs in the kadai and stir the well,Make sure the eggs are fried and separated.
Add soy sauce,fry well.
Add spring onion and pepper.
Finally add rice in the kadai ,Add salt to it and mix well for 2 minutes.
Add some more spring onions for garnishing.
Serve hot with tomato ketchup.
Egg - 3
Onion - 1(Big)
Soy Sauce - 1tsp
Ajinomoto(a pinch)(optional)
Spring onion(chopped)
oil
Salt(for taste)
Basmathi Rice 1 cup
Vegetables - (Red,yellow,green Capsicum(Bell pepper),peas&carrot)(optional)
Green chillies- 5 (cut them vertically)
pepper (for taste).
Methods
Cook the Rice with right amount of water(1 cup rice = 2 cup of water)Make sure that rice is not sticky.
Heat the oil in the kadai and add chopped onion,Add green chilles,fry well till golden brown and add ajinomoto.
Add vegetables like capsicum,carrot,peas(finely chopped),Fry well.
Add 3 eggs in the kadai and stir the well,Make sure the eggs are fried and separated.
Add soy sauce,fry well.
Add spring onion and pepper.
Finally add rice in the kadai ,Add salt to it and mix well for 2 minutes.
Add some more spring onions for garnishing.
Serve hot with tomato ketchup.
Mughlai Chicken Biriyani
Ingredients
3lbs. skinless bone-in chicken pieces
1/2 cup vegetable, corn or olive oil
3 cups sliced onions
1/4 cup halved cashews (optional)
1/4 cup raisins
2 Tbsp. finely chopped fresh ginger or 1 Tbsp. ginger powder
2 Tbsp. minced fresh garlic or 1 Tbsp. garlic powder
3 fresh green cayenne rano chiles, slit lengthwise (optional)
2 tsp. salt
3 Tbsp Biryani Masala
1 cup plain yogurt (optional)
1/2 cup chopped coriander (cilantro) leaves (optional)
1/4 cup chopped mint leaves (optional)
3 Tbsp. butter or ghee
3 cups basmati rice, washed and drained
1/2 tsp. saffron (optional)
1/4 cup water ( if using saffron)
3 hard-boiled eggs, peeled and halved
Methods
Marinate and rub well over chicken pieces about 1 Tbsp of spicy Biryani Masala & Lemon juice and keep refrigerate, covered, 1 hour.
In a medium pan or pot,heat oil over moderate heat and fry onions, stirring, until golden brown, 5 to 7 mins.
Remove onions with a slotted spoon and transfer to paper towels to drain.
In same oil fry cashews and raisins, stirring, until lightly browned, 3 to 4 mins., and transfer with slotted spoon to paper towels to drain.
In a bowl mix together remaining 2 Tbsp. masala, 1/2 fried onions, 1/4 cup water, ginger, garlic and chiles.
In a large pan or pot (non-stick is ideal) heat 2 Tbsp. oil, saute mixture, stirring, until liquid has evaporated, about 3 mins.
Add chicken and 1 tsp. salt and saute, stirring, 5 mins.
Add 1 cup water and simmer, covered, until chicken is tender, about 15 mins.
Stir in yogurt and 1 Tbsp. each of mint and coriander and simmer 5 mins.
Add salt to taste and remove from heat.
In a medium pot (non-stick is ideal) melt butter or heat ghee over moderate heat.
Add rice and 1 tsp. salt and saute, stirring, 3 mins.
Add 6 cups water to rice and bring to a boil. reduce heat and simmer, uncovered, 6 to 8 mins., or just until water is no longer visible on surface of rice.
Preheat oven to 300 F. Mix saffron with hot milk or water and sprinkle over rice.
Remove rice from heat and let stand, covered, 10 mins to allow rice to steam and fluff rice with a fork.
Fill a thick-bottomed large casserole dish with alternating layers of rice, remaining fried onions (reserving 1 Tbsp. for garnish), and chicken with gravy. Cover casserole tightly and bake 30 mins.
Garnish with reserved fried onions, mint, coriander, fried cashews, raisins, and eggs.
Serve hot with raita ,Indian pickles, and fried or roasted papads.
3lbs. skinless bone-in chicken pieces
1/2 cup vegetable, corn or olive oil
3 cups sliced onions
1/4 cup halved cashews (optional)
1/4 cup raisins
2 Tbsp. finely chopped fresh ginger or 1 Tbsp. ginger powder
2 Tbsp. minced fresh garlic or 1 Tbsp. garlic powder
3 fresh green cayenne rano chiles, slit lengthwise (optional)
2 tsp. salt
3 Tbsp Biryani Masala
1 cup plain yogurt (optional)
1/2 cup chopped coriander (cilantro) leaves (optional)
1/4 cup chopped mint leaves (optional)
3 Tbsp. butter or ghee
3 cups basmati rice, washed and drained
1/2 tsp. saffron (optional)
1/4 cup water ( if using saffron)
3 hard-boiled eggs, peeled and halved
Methods
Marinate and rub well over chicken pieces about 1 Tbsp of spicy Biryani Masala & Lemon juice and keep refrigerate, covered, 1 hour.
In a medium pan or pot,heat oil over moderate heat and fry onions, stirring, until golden brown, 5 to 7 mins.
Remove onions with a slotted spoon and transfer to paper towels to drain.
In same oil fry cashews and raisins, stirring, until lightly browned, 3 to 4 mins., and transfer with slotted spoon to paper towels to drain.
In a bowl mix together remaining 2 Tbsp. masala, 1/2 fried onions, 1/4 cup water, ginger, garlic and chiles.
In a large pan or pot (non-stick is ideal) heat 2 Tbsp. oil, saute mixture, stirring, until liquid has evaporated, about 3 mins.
Add chicken and 1 tsp. salt and saute, stirring, 5 mins.
Add 1 cup water and simmer, covered, until chicken is tender, about 15 mins.
Stir in yogurt and 1 Tbsp. each of mint and coriander and simmer 5 mins.
Add salt to taste and remove from heat.
In a medium pot (non-stick is ideal) melt butter or heat ghee over moderate heat.
Add rice and 1 tsp. salt and saute, stirring, 3 mins.
Add 6 cups water to rice and bring to a boil. reduce heat and simmer, uncovered, 6 to 8 mins., or just until water is no longer visible on surface of rice.
Preheat oven to 300 F. Mix saffron with hot milk or water and sprinkle over rice.
Remove rice from heat and let stand, covered, 10 mins to allow rice to steam and fluff rice with a fork.
Fill a thick-bottomed large casserole dish with alternating layers of rice, remaining fried onions (reserving 1 Tbsp. for garnish), and chicken with gravy. Cover casserole tightly and bake 30 mins.
Garnish with reserved fried onions, mint, coriander, fried cashews, raisins, and eggs.
Serve hot with raita ,Indian pickles, and fried or roasted papads.
CHICKEN PAKORA
Ingredients:
500 gm Boneless Chicken Pieces
500 gm Boneless Chicken Pieces
2 tbsp Oil
1 tsp Ground Cumin
11/2 tsp Salt
1-2 each Chopped Green Chillies (Jalapeno)
1 Chopped Onion
1 tsp Ginger-Garlic paste
2 tsp Vinegar
1 cup Curd
1 tsp Lemon juice
Preparation:
-Put everything but chicken and batter in blender and blend till fine
-Marinate the chicken pcs with the resulting mixture
-Keep in the fridge for 40 minutes.
-Put chicken in batter
-Deep fry it until its colour changes to golden brown Condiments
-Serve the chicken pakora with coriander or mint chutney or tomato ketchup
Preparation:
-Put everything but chicken and batter in blender and blend till fine
-Marinate the chicken pcs with the resulting mixture
-Keep in the fridge for 40 minutes.
-Put chicken in batter
-Deep fry it until its colour changes to golden brown Condiments
-Serve the chicken pakora with coriander or mint chutney or tomato ketchup
CHILLI CHICKEN RECIPE
Ingredients:
500-600gms. boneless chicken (cut into1-inch cubes)
500-600gms. boneless chicken (cut into1-inch cubes)
2 tbsp Soya sauce
1 egg
2 tbsp corn flour / corn starch
5-6 green chilies (finely chopped)
2 green onion tops (finely chopped),
if available1 tsp garlic paste
Salt To Taste
1/2 tsp white pepper powder or to taste1 tsp sugar
A pinch of ajinomoto (optional)
2 cups chicken broth / water
1 tbsp oil
Oil to fry
How to make chili chicken :
-Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.
-Heat oil and deep fry the marinated chicken pieces till golden brown.
-Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.
-Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.
-Add fried chicken pieces to it and cook for few minutes.
-Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps.
How to make chili chicken :
-Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.
-Heat oil and deep fry the marinated chicken pieces till golden brown.
-Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.
-Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.
-Add fried chicken pieces to it and cook for few minutes.
-Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps.
-Cook for 2-3 minutes.
-Serve chilli chicken hot garnished with chopped green onion tops. Goes well with steamed / boiled rice.
-Serve chilli chicken hot garnished with chopped green onion tops. Goes well with steamed / boiled rice.
Chicken Tikkas
Ingredients:
1 full: Chicken (large)
2 cups: Curd
1 cup: Onions(Grinded)
4-5 cloves: Garlic
1/2"piece: Ginger
2"piece: Raw papaya
1 tsp: Chilli powder
1tsp: Garam masala
2 tbs: Lemon juice
2-3 drops: Red colour
Ghee as required
Salt to taste
Method:
-Clean the chicken. Remove the bones and slice it into small pieces.
-Grind onions, garlic, ginger, and papaya into smooth paste.
-Mix it with curd, chilli powder and garam masala. Blend well to make the marinade.
- Add a few drops of red colour to the marinade with salt and lemon juice.
-Smear the chicken pieces with the mixture and let them marinate for 8-10 hours.
-Heat ghee in a pan and add the marinated chicken pieces, fry for 5-6 minutes, then pour the remaining marinade on it.
Cover the pan and cook on a low fire until chicken pieces are tender and dry. Serve hot.
1 full: Chicken (large)
2 cups: Curd
1 cup: Onions(Grinded)
4-5 cloves: Garlic
1/2"piece: Ginger
2"piece: Raw papaya
1 tsp: Chilli powder
1tsp: Garam masala
2 tbs: Lemon juice
2-3 drops: Red colour
Ghee as required
Salt to taste
Method:
-Clean the chicken. Remove the bones and slice it into small pieces.
-Grind onions, garlic, ginger, and papaya into smooth paste.
-Mix it with curd, chilli powder and garam masala. Blend well to make the marinade.
- Add a few drops of red colour to the marinade with salt and lemon juice.
-Smear the chicken pieces with the mixture and let them marinate for 8-10 hours.
-Heat ghee in a pan and add the marinated chicken pieces, fry for 5-6 minutes, then pour the remaining marinade on it.
Cover the pan and cook on a low fire until chicken pieces are tender and dry. Serve hot.
Butter Chicken
Ingredients
700 gm: Raw chicken
Marinade
½ kg: Curd
1 tsp: Ginger garlic paste
1 tsp: Red chilli powder
Salt to taste
700 gm: Raw chicken
Marinade
½ kg: Curd
1 tsp: Ginger garlic paste
1 tsp: Red chilli powder
Salt to taste
Gravy
100 gm: White butter
½ kg: Tomato (pureed)
½ tsp: Black cumin seeds
½ tsp: Sugar
1 tsp: Red chilli powder
Salt to taste
100 gm: White butter
½ kg: Tomato (pureed)
½ tsp: Black cumin seeds
½ tsp: Sugar
1 tsp: Red chilli powder
Salt to taste
To Prepare Chicken
100 gm: Fresh cream
75 gm: White butter
4-5: Sliced green chillies
½ tsp: Crushed fenugreek leaves
100 gm: Fresh cream
75 gm: White butter
4-5: Sliced green chillies
½ tsp: Crushed fenugreek leaves
Method
-For the marinade, mix red chilli powder, ginger garlic paste, salt and curd together. Marinade is ready.
-Now mix the raw chicken in the marinade and keep it in the refrigerator overnight.
-Then roast the marinated chicken in a tandoor or an oven for about 5-10 minutes till it is three fourth done.
-For the gravy, heat white butter in pan. Add black cumin seeds, tomato puree, sugar, red chilli powder and salt. Mix it well.
-Now add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves.
-Cook till chicken is done.
-Butter Chicken is ready to eat.
-Serve hot with rice or naan.
-For the marinade, mix red chilli powder, ginger garlic paste, salt and curd together. Marinade is ready.
-Now mix the raw chicken in the marinade and keep it in the refrigerator overnight.
-Then roast the marinated chicken in a tandoor or an oven for about 5-10 minutes till it is three fourth done.
-For the gravy, heat white butter in pan. Add black cumin seeds, tomato puree, sugar, red chilli powder and salt. Mix it well.
-Now add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves.
-Cook till chicken is done.
-Butter Chicken is ready to eat.
-Serve hot with rice or naan.
Chicken Korma (Curry) Recipe
Korma is a type of mild, creamy sauce thickened with ground nuts and seasoned with raisins.
Serves-4
Ingredients
1 lb. chicken cubed
2 tbs. cooking oil
1 large or 2 small onions (8 oz.) chopped
2-3 cloves of garlic minced
2-3 tbs. tomato puree or 4 sun-dried tomato or 2 tomatoes chopped
3 tbsp. Ajika Korma Mix
Salt to taste
3 tbsp. yogurt
Method:
Serves-4
Ingredients
1 lb. chicken cubed
2 tbs. cooking oil
1 large or 2 small onions (8 oz.) chopped
2-3 cloves of garlic minced
2-3 tbs. tomato puree or 4 sun-dried tomato or 2 tomatoes chopped
3 tbsp. Ajika Korma Mix
Salt to taste
3 tbsp. yogurt
Method:
-Heat oil in a heavy bottomed wok or pan.
-Add onions and garlic and fry until brown.
-Add korma spices and stir for a few seconds to allow flavours to come out.
- Add tomatoes and chicken and cook on medium-high flame, stirring frequently until it is well coated and sealed.
-Cover and cook on low-medium flame until tender, approximately 15-20 minutes.
-Turn off heat. Fold in yogurt. Cover and leave. Garnish with cilantro
Mushroom-Omelette Recipe
Ingredients:
2 Eggs
2 tblsp chopped Button Mushroom
5 small sized chopped Onion
Salt to taste
1/2 tsp White Pepper Powder
2 tblsp Butter
pinch of Mustard Powder
chopped coriander leaves
How to make mushroom omelette:
-Beat the eggs thoroughly along with the salt, pepper powder , mustard powder and the chopped small onions.
-Heat a little of the butter in a pan and add the washed and
sliced button mushrooms.
-Toss in the butter for 2 minutes. remove the mushrooms and keep aside.
-Melt the remaining butter in a non stick pan over a medium flame
and add the beaten eggs to it.
-Spread evenly around the pan and sprinkle the mushrooms on top.
-When one side is cooked slowly fold the omelette into half with a wooden spoon.
-Remove from the flame .
- Garnish with coriander leaves and serve.
2 Eggs
2 tblsp chopped Button Mushroom
5 small sized chopped Onion
Salt to taste
1/2 tsp White Pepper Powder
2 tblsp Butter
pinch of Mustard Powder
chopped coriander leaves
How to make mushroom omelette:
-Beat the eggs thoroughly along with the salt, pepper powder , mustard powder and the chopped small onions.
-Heat a little of the butter in a pan and add the washed and
sliced button mushrooms.
-Toss in the butter for 2 minutes. remove the mushrooms and keep aside.
-Melt the remaining butter in a non stick pan over a medium flame
and add the beaten eggs to it.
-Spread evenly around the pan and sprinkle the mushrooms on top.
-When one side is cooked slowly fold the omelette into half with a wooden spoon.
-Remove from the flame .
- Garnish with coriander leaves and serve.
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