Chicken Korma Recipe
Ingredients:
2 lbs. chicken breast cubed
2 cups Onion chopped
1 tsp Turmeric (Haldi)
1 tsp Coriander Seeds Powder (Dhania Powder)
1 tsp Red Chilly Powder (Lal Mirch)
1 " long piece Ginger (Adrak) chopped
8 Garlic (Lasun) minced
1 cup yogurt (Dahi) fresh and thick
1/2 tsp Garam Masala
3 tblsp Clarified Butter (Ghee)
5 Almonds (Badam) chopped
10 Cashewnut (Kaju) chopped
Lemon juice to taste
Coriander Leaves (Dhania Patta)
Method:
Beat the yogurt and mix chicken pieces with turmeric and salt.
Set it aside for half an hour.
Now heat ghee and fry onions, ginger, garlic till light brown.
Add red chilly powder, coriander and simmer for few minutes.
Add chicken and fry for 5 minutes.
Add 2 cups of hot water and stir well.
Cover and cook till chicken is tender and dry.
Add garam masala and salt.
Mix all the dry fruits and garnish with coriander leaves.
Serve hot.
Mughlai Alu Recipe
Ingredients:
3 cups potato peeled and cubed
4 tblsp Cashewnut (Kaju) soaked in 1/4 cup water
1 tblsp chopped Ginger (Adrak)
1 tsp chopped Garlic (Lasun)
1/2 tsp Black Cumin Seed (Shah Jeera)
1 Bay Leaf (Tej Patta)
2 chopped Onion (Pyaj)
a pinch of Turmeric (Haldi)
1/4 tsp Garam Masala
2 tblsp chopped Coriander Leaves (Dhania Patta)
1/4 cup beaten yogurt (Dahi)
1/4 cup Milk
Oil for frying
Method:
Fry the potatoes to a deep golden brown and keep aside.
Grind cashewnuts, ginger and garlic to a paste in a grinder.
Keep this paste aside.
Heat some of the oil in a heavy bottomed pan.
Add black cumin and bay leaf.
Wait for 30 seconds till cumin seeds stop spluttering.
Add onions and cook on low flame till onions turn soft but do not let them turn brown.
Add turmeric and garam masala. Stir to mix well.
Add the paste prepared earlier. Cook for 1 minute.
Add yogurt and stir fry till water evaporates.
Cook till it dries.
Add milk and about 1/2 cup of water to the gravy.
Boil and simmer for 2 -3 minutes.
Add the fried potatoes and chopped coriander to the garvy and simmer on low flame.
Cook on low flame till the gravy thickens and coats all the potatoes.
Serve hot with nan or paranthas.
Baingan Ka Bharta Recipe (Mashed Roasted Eggplant)
Ingredients:
1 large eggplant, roasted in the oven on a pan until the insides are soft and the eggplant
skin is charred
2-3 tbsp oil
1 tsp ginger, finely chopped
2 onions, finely chopped
2 tomatoes, finely chopped or preferably grated
juice of 1/2 lime
salt to taste
1 tsp cumin powder
1/2 tsp red chilli powder
1 tbsp coriander powder
1 tsp garam masala
2 tbsp coriander leaves for garnish
Method:
Remove the charred skin. Sweating helps to remove the skin easily. Mash the eggplant into
a pulp.
In a wok or heavy skillet, heat oil. Add the onions, and cook until they become brown. Add
the chopped ginger, coriander, cumin and red chilli powders. Add the tomatoes and fry till
oil leaves the sides of the pan.
Add the eggplant pulp, lime juice and salt to taste. Stir.
Cover and cook on low heat.
Garnish with garam masala and coriander leaves. Serve with any indian bread.
Seekh Kebabs Recipe
Ingredients:
2 lbs. finely minced lamb or beef
1 small onion, chopped
5 garlic cloves, chopped
1 inch piece of ginger, chopped
1 tsp each of red chilli, ground clove, cinnamon, cumin powders
2 tsp each of coriander powder, garam masala
2 fresh green chillis, chopped
2 tsp lemon juice
1 tbsp gram flour
2 tbsp cilantro, chopped
2 tbsp mint leaves, chopped
3 slices white bread
2 tsp salt
1 large egg, lightly beaten
1/4 c oil for grilling and greasing the skewers
Method:
In a food processor, process the bread into bread crumbs. Add all the remaining
ingredients (except the oil) to the food processor and process the mixture into a thick
paste. Taste (if you can!) and adjust the salt. Keep the mixture in the fridge, overnight.
Grease the skewer. Take some mixture in your hand and using your palm and fingers, press
the mixture on the skewer, to form a sausage shaped kebab, about 5 inches long. Similarly,
make more kebabs along the length of the skewer. Work fast, as the meat tends to fall off.
Grill for about 20 minutes or until cooked, brushing with oil and rotating the skewers
frequently.
Chicken Hariyali or Palak Gosht Recipe - Spinach Chicken
Curry
Ingredients
1 lb chicken, boneless/skinless, cut into chunks
1 tomato, chopped
1 onion, minced
1/2 tsp crushed black pepper
Grind to paste1
1/2 cup cilantro/coriander leaves
1-2 green chilies
1/2 onion, chopped
3-4 garlic cloves
1" ginger
Whisk together
1/2 tsp turmeric powder
1/2 cup plain yogurt
Grind to paste2
1 bunch spinach, boiled
8-10 cashews
1 tbsp white poppy seeds
1 tbsp coriander seeds
Tempering
1 tbsp oil or ghee
3 cloves
1 cinnamon
Also need,
salt to taste
1/2 tsp kasoori methi, crushed
1/2 tsp garam masala
Method
1. Grind paste 1 . Mix with yogurt & turmeric powder. Marinate the chicken. Cover.
Refrigerate for 2-4 hours.
2. Clean spinach. Wash it several times in running water. Add 1/2 cup water. Bring to
boil. As the spinach wilts, switch off the gas. Let it cool down a little. Grind to a
smooth paste along with cashews, poppy seeds, coriander seeds.
3. Heat oil in a pressure pan/cooker or handi. Add all cloves and cinnamon.
4. As the spices leave a wonderful aroma, add onion. Saute till golden brown.
5. Add marinated chicken along with yogurt. Saute for 5 minutes. Add crushed black pepper.
6. Now add spinach paste, tomato and 1/2 cup water. Add salt to taste.
7. Pressure cook till 3-4 whistles.
8. Let the pressure drop completely. Open the lid. Let it simmer.
9. Add crushed kasoori methi and garam masala.
For a restaurant taste add 1/4 cup of heavy cream |
