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Sweet Pongal | 35 mins | Ingredients used in Sweet Pongal
• Safron - 1 pinch.
• Raisins - 1 tablespoon.
• Cashew,pista,almonds - 50 grams.
• Milk - 1-1/2 cup.
• Water - 3 cups.
• Jaggery - 1 cup.
• Moong dal - 1/2 cup.
• Rice - 1 cup.
• Pepper powder - 1 pinch.
• Coconut pieces - 1/4 cup.
• Ghee - 3 tablespoons.
• Cardamom powder - 1 tea spoon. | Wash and boil rice and moong dal with 4 cups of water when the rice is almost cooked add milk and cook it.
Heat ghee in a pan add dry fruits fry it.
Till rice is mashy add sauteed nuts and add jaggery and cook till nice pudding consistency add chopped coconut and saffron.
Now sweet pongalis ready to serve.
| indian-sweet-recipes |
Kaja | 20 mins | Ingredients used in Kaja
• All purpose flour - 1 cup.
• Butter - 1 tablespoon.
• Cooking soda - pinch.
• Oil - as required.
• Sugar - 1 cup.
• Water - as required.
• Salt - pinch.
• Cardamom powder - 1 tea spoon.
• Slivered almonds - 1/2 tea spoon. | Take a bowl, add all purpose flour, salt, butter and mix nicely.
Add cooking soda, mix nicely using water to make a soft dough. Knead dough using little oil and allow it rest dough for 30-40 minutes.
In a pan, add sugar, water and boil it until we get gulab jamun syrup consistency. Add cardamom powder and mix it, transfer into a bowl.
Dust some flour and roll dough and cut into pieces like as shown in video.
Dust little flour and place the kaja and press it in center and roll it slightly. Deep fry in hot oil on very slow flame until it is crispy and golden in colour.
Transfer into sugar syrup for at least 3-4 hours.
Transfer into serving plate and garnish with slivered almonds and serve it.
| indian-sweet-recipes |
Sweet Shells - Gavalu | 50 mins | Ingredients used in Sweet shells - gavalu
• Water (if required add more) - 2 tablespoons.
• Salt - 1 pinch.
• Sugar - 1 cup.
• Oil - to fry.
• Ghee - 1+1/2 tablespoons.
• Maida - 2 cup. | Take a bowl pour maida into it add a pinch of salt, ghee and mix well. Now add water to make the dough, the dough should not be too hard or soft.
Take a Fork turn backside, then take a small piece of dough into hand and press at the back side of the fork and remove opposite direction repeat the same way for all the dough.
Keep the shells aside. Now take a pan add oil for fry add the shells into the oil and deep fry till light golden brown color fry in a low flame
Once it is done remove from oil and keep it aside. Now take another pan add sugar and little water and let it boil till you get a thick consistency and remove from the flame
Add the fried shells to the sugar syrup once the sugar sticks to shells transfer these shells into another plate.
Serve it.
| indian-sweet-recipes |
Bread Pudding | 55 mins | Ingredients used in Bread pudding
• Vanilla essence - 2 drops.
• Curstard powder - 1 tablespoon.
• Eggs - 3 numbers.
• Sugar - 1 cup.
• Bread - 5 slice.
• Milk - 2 cups.
• Butter - 2 tablespoons.
• Cinnamon powder - 1 pinch.
• Raisins - 10 grams.
• Jaggery - 1 tablespoon. | In a bowl take milk, butter mix well.
Take custard powder in a bowl add milk and make a paste mix this mixture to milk mixture keep aside.
In another bowl break eggs add cinnamon powder, vanilla essence, sugar mix all of these, now add milk mixture and mix well.
Now in a microwave bowl add bread cut into small pieces, add raisins, jaggery now pour the mixture half and repeat the same again see that the bread is completely dissolved in milk mixture.
340 f heat for 40 minutes or till it changes its color to light golden brown.
| indian-sweet-recipes |
Urad Dal Ladoo - Sunnundallu | 35 mins | Ingredients used in Urad Dal Ladoo - Sunnundallu
• Dry fruits (raisins, cashew nuts) - 1/2 cup.
• Cardamom powder - 1 tea spoon.
• Ghee - as required.
• Sugar - 1 and 1/2 cups.
• Urad dal - 2 cups.
• Rice - 1 tea spoon. | Dry roast urad dal in a pan till they turn to slightly golden in color.
Then add rice to the same pan, fry till they are golden in color.
Now, blend it to a fine powder, later even blend sugar in the same blender separately and keep aside.
Take a pan, add little ghee, fry dry fruits (raisins, cashew nuts), till raisins are slightly puffed up.
In a bowl, add all the ingredients ( urad dal powder, sugar powder, cardamom powder, dry fruits ) and mix well.
At last, sprinkle clarified ghee to it and make laddos.
Delicious Urad Dal Ladoo sunnundallu is now ready to serve.
| indian-sweet-recipes |
Raisins Halwa Kishmish Ka Halwa | 40 mins | Ingredients used in Raisins Halwa Kishmish ka Halwa
• Cardamom powder - 1/4 teaspoons.
• Corn starch - 1/2 cup.
• Sugar - 1&1/2 cup.
• Cashew nuts - 20 grams.
• Ghee - 1&1/2 cup.
• Raisins - 200 grams.
• Water - 150 ml. | Soak raisins in water over night then drain the water and put it in the blender, make a coarsely paste.
Take corn starch in a bowl, add water to make it into a slurry.
Heat ghee in a pan, add cashew nuts, till slightly color is changed.
To it, even add sugar, water cook this till sugar is dissolved.
Add raisins paste, cook it and once this comes to boil.
In the same pan, add corn starch slurry, keep mixing continuously. Later, add ghee in small quantities, when the ladle will become heavy at one point of the time getting to a thick consistency and the ghee will ooze out.
At last, add cardamom powder, transfer the halwa into a tray. Let it cool down then cut them into pieces.
| indian-sweet-recipes |
Coconut Rice Pudding | 25 mins | Ingredients used in Coconut Rice Pudding
• Sugar - 1 cup.
• Coconut (grated) - 3/4 cup.
• Boiled rice - 1 cup.
• Cardamom powder - 1 tea spoon.
• Eggs - 2 numbers. | In a bowl add boiled rice, freshly grated coconut, sugar, cardamom powder, eggs, mix this well.
take an aluminum mould and apply the butter, pour the mixture and sprinkle the sugar on top.
Bake them at 180 c for 20 minutes.
| indian-sweet-recipes |
Kala Jamun | 45 mins | Ingredients used in Kala Jamun
• Cardamom powder - 4 number.
• Sugar - as required.
• Oil - 1 cup.
• Milk - 1/2 cup.
• Store bought jamun powder packet - 1 number.
• Colour - pinch.
• Crush pepper - 1 tea spoon.
• Water - as required. | In a bowl add jamun powder mix will then add milk to make a soft dough keep it a side for 10 minutes.
After 10 minutes divide the dough into 2 parts.In one part add crush pepper, greencolour, sugar, cardamom powder mix will and make a small dumplings.
Now take the another dough divide into equal dumplings as coloured once.
Take the white dough spread it then stuff the coloured dough into it and close make a jamun shape, repeate the same process for the entire dough.
Once all the jamuns are ready heat oil fry in a very low flame till they are golden brown then remove and keep it aside.
After 5 minutes again fry then till they are light black colour. add these in to hot sugar syrup
soak for atleast for 3 hours.
| indian-sweet-recipes |
Mysore Pak | 50 mins | Ingredients used in Mysore Pak
• Water - 1/2 cup.
• Gram flour - 1/2 cup.
• Ghee - 2 cups.
• Sugar - 2 cups.
• Oil - 1/2 cup. | Mix besan gram flour with hot oil and sieve it.
Take sugar in thick bottomed saucer, add water and let it boil to form sugar syrup ( till it comes to a soft ball stage when a drop poured in a water bowl).
Heat oil and ghee (till it melts ) in a pan.
Now add the gram flour gradually to the sugar syrup and stir it all the while so that no lumps are formed.
Then add the above hot ghee and oil mixture to the flour and stir it continuously till the mixture starts bubbling.
Continue this process till all the ghee is consumed and there is a pleasant sweet roasted aroma.
Pour the mixture into a greased tray and Cool a little and cut into squares.
Separate the squares when completely cooled and enjoy your Mysore Pak.
Note:
Keep on low flame while stirring.
Store in an airtight container to retain its freshness and crispness.
| snacks-and-appetizers |
Gobi 65 Cauliflower 65 Restaurant Style Of Cooking | 20 mins | Ingredients used in Gobi 65 Cauliflower 65 Restaurant Style of Cooking
• Curry leaves(chopped) - 2 spring.
• Coriander leaves(chopped) - 1/2 bunch.
• Salt - to taste.
• Chilly paste - 1 tea spoon.
• Pepper powder - 1/2 tea spoon.
• Garam masala - 1/2 tea spoon.
• Ginger garlic paste - 1/2 tea spoon.
• Oil - to fry.
• All purpose flour - 3 teaspoons.
• Corn starch - 4 teaspoons.
• Cauliflower (medium size) - 1 number. | Take cauliflower florets blanch them in hot water for 1 minute.
Take a bowl add salt, ginger garlic paste, garam masala, chopped coriander, chopped curry leaves, red chilly paste, pepper powder, all purpose flour, corn starch.
Add water mix it like a thick batter, pour this batter on to the cauliflower, coat with the mixture to the cauliflower and deep fry them twice.
Green chilly and curry leaves also deep fried along with cauliflower, then serve this hot.
| snacks-and-appetizers |
Chilli Paneer | 40 mins | Ingredients used in Chilli Paneer
• Paneer - 200 grams.
• Corn flour - 1+1/2 tablespoon.
• Ginger garlic paste - 1/2 tablespoon.
• Water - as required.
• Egg - 1 number.
• Maida - 1 tablespoon.
• Oil - as required.
• Cumin seeds - 1/2 tea spoon.
• Garlic chopped - 1 tea spoon.
• Green chillies - 4 number.
• Onion - 1/2 cup.
• Coriander powder - 1/2 tea spoon.
• Chilli garlic sauce - 1 tea spoon.
• Ajinomoto - pinch.
• Red bell pepper - 1 cup.
• Yellow bell pepper - 1 cup.
• Soya sauce - 1 tea spoon.
• Curry leaves - 1 springs.
• Salt - to taste.
• Lime juice - 1 tea spoon.
• Coriander leaves (chopped) - 1 bunch. | Cut paneer into cubes. Take a dish add salt, ginger garlic paste, corn flour, water, egg and mix well and pour into the cubes mix well and add maida mix it again.
Take oil to fry add the mixed paneer into it and fry in very slow flame.
Take a pan add oil cumin, garlic, ginger garlic paste, chopped green chill, onion, coriander powder, little water, chill garlic sauce, Ajinomoto, red bell pepper, yellow , chilli powder, soya sauce, curry leaves, salt, lime juice, if you want to add colour you can, now add paneer and mix well
At last, add coriander leaves and serve it hot.
| snacks-and-appetizers |
Onion Pakoda | 15 mins | Ingredients used in Onion Pakoda
• Onion - 1 cup.
• Gram flour besan - 1 cup.
• Salt - to taste.
• Ginger finely sliced - 1 tea spoon.
• Curry leaves - as required.
• Green chillies - 2 no.
• Baking powder - 1/2 tea spoon.
• Oil or butter(for tempering) - 2 tablespoon.
• Rice flour - 1/4 cup.
• Cashew nuts (crushed/sliced) - 5 no.
• Jeera - 1/2 tea spoon.
• Oil - as required. | Take a bowl, add very thinly sliced onions, green chilies, ginger sliced, curry leaves, if you want to add cashew nuts soak in water for 10min and then add it to the onions, add salt and mix well.
In another bowl add chickpea flour, rice flour, salt, jeera, baking powder, oil, now add the onion mixture.
Mix well if need sprinkle water and mix well again. Heat oil and deep fry till it is golden brown.
| snacks-and-appetizers |
Vegetable Puff | 35 mins | Ingredients used in Vegetable Puff
• Puff sheets - 1 number.
• Boiled potato - 1 number.
• Peas - 1 tablespoon.
• Corn - 1 tablespoon.
• Beans - 1 tablespoon.
• Ginger garic paste - 1 tea spoon.
• Turmeric powder - 1 pinch.
• Red chili powder - 1 tea spoon.
• Coriander leaves - 1 bunch.
• Coriander powder - 1 tea spoon.
• Chaat masala - 1 as required.
• Lemon - 1 small.
• Cumin seeds - 1 tea spoon.
• Oil - to fry.
• Salt - to taste. | Take all type of vegetables cut into small pieces boil and keep it aside.
Take a Pan heatoil, then add cumin seeds, turmeric powder, ginger garlic paste, salt, red chilli powder, boiledvegetables, coriander powder, coriander leaves, then chaat masala and mix well. Saute it for 1-2 minutes
Lastly add lemon juice mix well once and transfer it to a plate and let it cool for some time.
Take Puff Sheets make it into different shapes.
Put the sheets into a baking tray. Add stuffing to it, add little water to the edges and seal the puff properly and keep it in the fridge for 5 minutes.
Now bake the puffs at 450 deg F for 10 minutes.
Serve hot with ketchup or chutney.
| snacks-and-appetizers |
Veg-manchurian | 40 mins | Ingredients used in Veg-Manchurian
• Garlic (chopped) - 1 tablespoon.
• Corn flour - 3 tablespoons.
• Ginger (chopped) - 1 tablespoon.
• Oil - 1 to fry.
• Onion (chopped) - 1/2 cup.
• Pepper powder - 2 teaspoons.
• Salt - to taste.
• Cauliflower florets - 50 grams.
• Carrots - 2 numbers.
• Sweet and sour sauce - 2 tablespoons.
• Sugar - 1/2 tea spoon.
• Spring onion (chopped) - 1 spring.
• Soya sauce - 3 tablespoons.
• Sesame oil - 2 tablespoons.
• Ajinamoto - 1 tea spoon.
• Capsicum pepper - 2 numbers.
• Cabbage - 100 grams.
• Rice (boiled) - 1 cup.
• Beans - 50 grams.
• Green chilies (chopped) - 5 numbers.
• Chili paste - 3 tablespoons.
• Celery - 2 piece.
• Water - as required. | Boil /steam finely chopped minced vegetables then strain the excess water (i.e., veg stock) and keep aside.
Then bind by adding salt, ajinomoto, chopped green chilies, pepper powder, ginger, soya sauce, chili paste, spring onion, boiled rice, corn flour.
Later, make small lumps with it in the size of a ping-pong ball. Roll in corn flour and deep fry in hot oil.
Add corn flour, pepper powder, chopped garlic, ginger, a pinch of salt, water accordingly to make a fine batter.
Now, dip the cauliflower florets and deep fry in hot oil. Keep aside.
For the preparation of Sauce:
Make a paste of corn flour with water.
Add cumin seeds, 2 tablespoons of chopped garlic, chopped ginger, chopped onion, soya sauce,pepper,chili paste, spring onion,ajinamoto, sweet sauce or sugar stock and cook by thickening with cornflour mixture adding very little at a time.
At last, add fried dumpling or cauliflower.
Serve hot with noodles or rice.
| snacks-and-appetizers |
Tandoori Chicken | 55 mins | Ingredients used in Tandoori Chicken
• Ginger garlic paste - 1 tablespoon.
• Garam masala powder - 1/2 tea spoon.
• Cumin powder - 1 tablespoon.
• Red chili powder - 2 tablespoons.
• Red color water - 1 tea spoon.
• Salt - to taste.
• Turmeric powder - 1/4 tea spoon.
• Yogurt - 6 tablespoons.
• Chat masala - 1 tea spoon.
• Coriander powder - 1 tea spoon.
• Chicken legs - 6 numbers.
• Kasuri methi powder (dry fenu greek leaves powder) - 1/2 tea spoon.
• Lemon juice - 1 number.
• Oil - 2 tablespoons.
• Pepper powder - 1/2 tea spoon.
• Mixed vegetable - 150 grams. | Clean and cut 2 or 3 long slits on each piece.
Apply salt, chili powder and 1/2 lime juice all over the chicken and keep aside for 15 minutes.
Make marination with coriander powder, cumin powder, red chilies, kasuri methi, turmeric powder, garam masala powder, red color, salt and mix well with yogurt.
Apply it all over the chicken making sure to apply well between all the slits and inside.
Preheat your oven to 425-degreesand cook for 25 to 35 minutes till the chicken is tender.
Remove from oven and serve hot.
garnished with sliced onions and lime wedges and also can be heated on a griddle if serving later.
| snacks-and-appetizers |
Double Ka Meeta | 35 mins | Ingredients used in Double ka meeta
• Pista - 1/4 cup.
• Lime juice - 4 drops.
• Cahsew nuts - 1/2 cup.
• Ghee or fresh oil - to fry.
• Milk - 500 ml.
• Safron color - 1 pinch.
• Cardamom - 3 numbers.
• Water - 2 cups.
• Sugar - 2 cups.
• Bread - 10 slice.
• Almonds - 1/2 cup.
• Dated - 1/2 cup.
• Raisins - 1/2 cup. | Cut bread into halves of the triangle and let them dry overnight, fry in ghee till golden brown.
Make sugar syrup flavored with cardamom and few drops of lime juice and saffron color.
Make rabdi with milk (slowly boil milk till it is reduced to 1/4).
Take fried bread soak in sugar syrup for few seconds and remove.
Put all nuts and dry fruits over the sweetened bread and pour over rabdi serve warm
| snacks-and-appetizers |
Chicken Majestic | 30 mins | Ingredients used in Chicken Majestic
• Chicken (strips- cut into thin lengths) - 250 grams.
• Curd - 3 tablespoons.
• Coriander powder - 1/2 tea spoon.
• Cumin powder - 1/2 tea spoon.
• Mint leaves (chopped) - 1/4 bunch.
• Curry leaves (chopped) - 2 springs.
• Green chilies (sliced) - 4 numbers.
• Ginger garlic paste - 1 tea spoon.
• Egg (beaten) - 1/2 cloves.
• Salt - to taste.
• Corn flour - 1 tablespoon.
• Msg / ajinomoto (optional) - pinch.
• Soya sauce - 1/2 tea spoon.
• Oil - to fry.
• Butter milk - 1 cup.
• Garlic (chopped) - 1 tablespoon.
• Turmeric powder - 1/4 tea spoon.
• Red chili powder - 1 tea spoon.
• Coriander leaves (chopped) - 1 tablespoon.
• Lime juice - 1 tea spoon. | Marinate chicken strips in buttermilk and salt (to taste) for 2 to 3 hours.
In a bowl, add marinated chicken, corn flour, salt, egg, ginger garlic paste, 1/2 teaspoon of oil, mix it well and rest for 1-2 hours in the refrigerator then deep fry the chicken till cooked.
Heat oil in a pan, add chopped garlic, sliced green chillies, chopped curry leaves, mint leaves, turmeric powder, red chili powder, cumin powder, coriander powder, curd, salt, MSG (optional), mix it.
Then add soya sauce, fried chicken strips and toss them.
At last, garnish with chopped coriander and lime juice.
Serve it hot.
| snacks-and-appetizers |
Apollo Fish Fry | 35 mins | Ingredients used in Apollo Fish Fry
• Curry leaves - 2 springs.
• Green chilies (slited) - 3 numbers.
• Oil - to fry.
• Ginger garlic (chopped) - 1 tea spoon.
• Turmeric powder - 1/4 tea spoon.
• Chili powder - 1 teaspoons.
• Ginger garlic paste - 1 tea spoon.
• Egg - 1 number.
• All purpose flour - 1 tablespoon.
• Corn starch - 1 tablespoon.
• Murrel fish - 250 grams.
• Chili paste - 1 tablespoon.
• Coriander powder - 1 tea spoon.
• Salt - to taste.
• Soya sauce - 1 tea spoon.
• Curd - 1/4 cup.
• Peppers (crushed) - 1/2 tea spoon.
• Lime juice - 1 tablespoon. | Take a bowl, add murrel fish pieces, salt, ginger garlic paste, chili powder, turmeric powder, lime juice, mix it well.
Then add egg, cornstarch, all-purpose flour, mix this well and deep fry on medium flame. Keep it aside.
Heat oil in a pan, add chopped ginger, garlic, green chilies, curry leaves, chili paste, coriander powder, salt, soya sauce (optional), curd, crushed pepper powder, chopped coriander leaves, cook this some time.
To it, even add fried fish to the same pan, toss it and squeeze in some lime juice.
Delicious Apollo Fish Fry is now ready to serve.
| snacks-and-appetizers |
Chicken Chargha | 30 mins | Ingredients used in Chicken Chargha
• Turmeric powder - 1/4 tea spoon.
• Citric acid - 1/4 tea spoon.
• Star anise - 2 numbers.
• Ginger - 1 piece.
• Whole chicken - 1000 grams.
• Salt - to taste.
• Mint leaves (finely chopped) - 1/2 bunch.
• Oil - to fry.
• Garlic (crushed) - 10 cloves.
• Cinnamon stick (1 inch) - 4 numbers.
• Green cardamom/choti ilaichi - 6 numbers.
• Mace - 1/2 number.
• Shahi jeera - 1/2 tea spoon.
• Cumin seeds - 1/2 tea spoon.
• Mustard seeds - 1/4 tea spoon.
• Red chilies dry - 4 numbers. | First cut the chicken into halves, and give them gashes.
Take a bowl, add ginger, garlic pieces, whole garam masala (star anise, cinnamon stick, green cardamom, mace, shahi jeera ), cumin seeds, mustard seeds, red chilies, citric acid, turmeric powder, salt, mint leaves, all these ingredients put them into the blender make a paste.
Marinate the chicken with prepared masala and rest it for 2 hours.
Arrange the chicken pieces into the steamer and steam for 10 minutes, then let it cool down so the masala also sticks with chicken.
Heat oil in a pan and deep fry the chicken pieces on both sides and serve.
| snacks-and-appetizers |
Bombay Karachi Halwa | 60 mins | Ingredients used in Bombay Karachi Halwa
• Corn flour - 50 grams.
• Ghee - 102 grams.
• Lime juice - 1 tea spoon.
• Water - 125 ml.
• Cardamom powder - 1 tea spoon.
• Sugar - 200 grams.
• Yellow color (or of your choice) - pinch.
• Cashew nuts (chopped) - 1/2 cup. | In a pan, add sugar, water, lime juice and let sugar dissolve completely.
When sugar comes to boiling point, remove from flame. Keep aside.
Take corn flour bowl, to it add around 100 ml of water and mix to a nice thin batter.
Add 1/2 teaspoon of ghee into a non-stick pan without switching on the flame of stove, then add corn flour mixture and switchon flame by putting to lowest flame possible.
When it is getting slightly thicken, switch off the flame then add sugar syrup in small quantities and keep mixing it.
After sugar is completely poured to make slightly thicker consistency, switch on flame, then add ghee little by little and keep stirring it.
To it, add pinch of color (of your choice), cardamom powder, when ghee oozes out of the halwa mixture.
At last, add chopped cashew nuts and mix it. switch off the flame.
Let it set for 1 hour by pouring it in serving plate, then cut it into small cubes.
Delicious Bombay Karachi Halwa is now ready to serve.
| snacks-and-appetizers |
Samosa | 35 mins | Ingredients used in Samosa
• Potato - 3 numbers.
• Maida/all purpose flour - 3 cups.
• Ajwain - 1/4 tea spoon.
• Salt - to taste.
• Ginger garlic paste - 1 tablespoon.
• Turmeric powder/pisi haldi - 1/4 tea spoon.
• Green chilies - 3 numbers.
• Coriander leaves - 1 springs.
• Cumin powder - 1 tea spoon.
• Coriander powder - 1 tea spoon.
• Red chilli powder - 1 tea spoon.
• Chat masala - 1 tea spoon.
• Cashew nuts - 2 tablespoons.
• Lime juice - 1/2 numbers.
• Oil (to deep fry) - to fry. | Dough for samosa:
Take the maida, add the ajwain seeds, salt and oil to the maida and mix well.
By mixing well each flour grain will be coated with the oil and it gives the crunchytexture to the samosas.
Start adding water little by little and kneading properly. Make a stiff dough and let it rest for 15 to 20 mins.
Potato stuffing for samosa
Heat some oil in the pan, add the cumin seeds, ginger garlic paste, green chilies, cashews and turmeric mix well and let cook for few mins.
Then add the red chilies powder, coriander powder, and cumin powder.
Add little water so the masalas don't burn. Then add the diced potatoes, salt, and coriander leaves. Sprinkle the lime juice over it.
you can make any stuffing of your choice with any variations.Samosa recipe
Make rolls of the dough depending on the size of samosa you want.
Roll the dough in a circle first and then make them oval in shape. Cut that oval shape into the half. Take that half apply water on all edge.
Take one end bend it in canter and taking other end overlap it on the first edge making it a triangle or cone.
Fill the cone with the stuffing and seal the edges as shown in the video to get a triangular shape for the samosa.
Samosa using spring roll sheet
Take 2 spring roll sheets and cut them in the center.
Take the half sheet which is 2 apply water on the sheet or egg wash and make a cone of it, stuff it with the stuffing and seal the cone using water or egg wash making it triangular in shape.
Now fry the samosas in the oil till they turn golden brown. The samosa with the dough requires oil temp. of @ 300 F while the spring roll samosas require a higher temperature of 350 F.
Enjoy the samosas with your favorite chutney.
| snacks-and-appetizers |
Gulab Jamun | 35 mins | Ingredients used in GULAB JAMUN
• Carnation milk powder - 2 cups.
• Sooji - 2 teaspoons.
• Milk just enough to make the dough - as required.
• Shortening - 2 teaspoons.
• Baking powder - 1/2 tea spoon.
• All purpose flour - 2 teaspoons.
• Sugar - 2 cups.
• Oil - 1 to fry.
• Rose water - 2 tablespoons.
• Water - 2 cups.
• Cardamom powder - 1 tea spoon. | In a bowl add sugar and water, lime juice bring it to boil if required add rose water also.
In another bowl add milk powder, shortening mix well then add maida or all purpose flour, baking powder mix well.
Now add the soaked sooji remove the water and mix well.
Now add little by little milk and make into a dough and keep aside for 10minutes.
After 10minutes make the dough into small ball and deep fry them and add to the sugar syrup.
Gulab jamun is ready to serve.
| snacks-and-appetizers |
Eggpuffs | 55 mins | Ingredients used in Eggpuffs
• Puff pastry sheets - 5 number.
• Salt - to taste.
• Chaat masala - to taste.
• Pepper - to taste.
• Eggs - 3 number. | Take boild eggs cut into half sprinkle pepper powder, chat masala, if needed salt.
Take puff pastry sheet put the sprinkled egg on top and close with edges applying little water as show in the video and bake for 10minutes at 450degree.
Once it is done serve with sauce.
| snacks-and-appetizers |
Murukulu Janthikalu | 50 mins | Ingredients used in Murukulu Janthikalu
• Water - as required.
• Butter - 1 tablespoon.
• Chilli powder - 1 tea spoon.
• Salt - to taste.
• Sesame seeds - 1 tablespoon.
• Oil - as required.
• Urad dal - 1 cup.
• Rice flour - 4 cups.
• Ajwain seeds - 1 tea spoon. | Take a pan dry roast urad dal and make into a powder.
In a bowl add rice flour, urad dal, sesame seeds, ajwain seeds, salt, chilli powder, butter, mix well and add water as need.
Make into a soft dough.
Now take the murukulu press add the dough into it and press on top into the oil and make a round. Fry till light golden brown colour then remove.
| snacks-and-appetizers |
Samosa Chaat | 35 mins | Ingredients used in Samosa Chaat
• Channa masala - 1/2 tea spoon.
• Coriander powder - 1/2 tea spoon.
• Cumin powder - 1/2 tea spoon.
• Salt - to taste.
• Tomatos - 1 number.
• Butter - 1 tablespoon.
• Onion chopped - 1 number.
• Chat masala - 1/2 tea spoon.
• Red chilli powder - 1/2 tea spoon.
• Samosa - 2 number.
• White peas - 1 cup.
• Water - as required.
• Curd - 1 tablespoon.
• Green chutney - 1 tablespoon.
• Sweet chutney - 1 tablespoon.
• Coriander leaves - 1 bunch. | Boil White peas and keep a side.
Take a pan add butter, peas, onions, tomatoes cook till both are soft then add salt, red chili powder, cumin powder, coriander powder, chat masala, channa masala, if required add water mix well.
Now add mashedsamosa and cook for few minutes.
Then add green chutney, sweet, chutney mix well.
Transfer to a plate and top it up with onions, tomatoes, sweet chutney, green chutney, curd, coriander leaves.
Serve hot.
| snacks-and-appetizers |
Street Food Chicken 65 | 25 mins | Ingredients used in Street Food Chicken 65
• Corn starch - 1 tea spoon.
• Red chili paste - 1 tea spoon.
• Coriander chopped - 1 tablespoon.
• Curry leaves - 3 springs.
• Salt - to taste.
• Garam masala - 1/2 tea spoon.
• Pepper powder - 1 tea spoon.
• Chili powder - 1/2 tea spoon.
• Ginger garlic paste - 1 tea spoon.
• Chicken (with bone) - 500 grams.
• All purpose flour - 1/2 tea spoon.
• Vinegar - 1 tea spoon.
• Oil - to fry.
• Green chillies - 4-5 numbers. | In a bowl add chicken pieces, add ginger garlic paste, chili powder, pepper powder, garam masala, curry leaves chopped, chopped coriander leaves, salt, mix it well.
Put it in the refrigerator for 2 to 4 hours.
Then add red chili paste, cornstarch, all-purpose flour, vinegar, mix it well and deep fry the chicken in the hot oil, and also deep fry green chilies, curry leaves with chicken.
| snacks-and-appetizers |
Channa Masala | 35 mins | Ingredients used in Channa Masala
• Whole garam masala (each) - 2-3 piece.
• Channa - 200 grams.
• Channa masala powder - 25 grams.
• Coriander leaves(chopped) - 1 tablespoon.
• Cumin seeds - 1 tea spoon.
• Ginger garlic paste - 1 tablespoon.
• Green chillies (chopped) - 3 numbers.
• Lime - 1/2 numbers.
• Oil - 3 tablespoons.
• Onion (chopped) - 2 numbers.
• Salt - 1 to taste.
• Tomatoes - 3 numbers.
• Turmeric (optional) - 1 pinch. | Soak chana in water overnight or to cook the same day soak them in warm water for at least 5-6 hours.
Pressure cook chole and drain the chole, reserve the liquid.
Heat oil in a deep saucepan and add cumin seeds, whole garam masala (cardamom, cloves, cinnamon stick, bay leaf, mace, black cardamom).
When the cumin seeds change colour, add chopped onion, salt to it and saute until they are brown.
Add the turmeric powder, Ginger-garlic paste to it and saute for a couple of minutes.
Add all the tomatoes, green chillies, dry chana masala powders to it and saute add salt, sautethe tomatoes till they are soft and mushed up.
Add the chana to the mixture before that pour the cooked chana water and mix gently so that chole are properly coated in the mixture.
Add the reserved water depending on the gravy you need, check and adjust the seasoning.
Simmer the stove and cook, covered for 5-6 minutes and garnish it with cilantro leaves.
Serve it with bhatura, puri or chapatti with sliced onion and lemon wedge by the side chole batura is just awesome - make it a point to make it soon
| indian-tiffins |
Idli Peanut Chutney | 12 mins | Ingredients used in Idli Peanut Chutney
• Oil - 2 tablespoons.
• Salt - to taste.
• Curry leaves - 2 springs.
• Urad daal - 3 tablespoons.
• Cumin seeds - 1/4 tea spoon.
• Mustard seeds - 1/4 tea spoon.
• Peanuts (roasted) - 1 cup.
• Garlic - 8 cloves.
• Tamarind juice - 1/2 cup.
• Asafoetida - 1 pinch.
• Chilly powder - 1+1/2 tablespoon. | Heat oil in a pan add garlic, roasted peanuts, red chilly powder, tamarind juice, salt, mix this all together, switch off the flame, put it into the blender and make a paste.
For tempering heat oil in a pan and add mustard seeds, when mustard seeds splutter, add cumin seeds, Urad daal, add asafoetida, curry leaves, roast this till Urad daal is golden in colour, let it cool down put it into the blender make a coarse powder.
Take a bowl add peanuts garlic paste and add the tempering mixture and mix it well.
Serve this with idli, upma.
| indian-tiffins |
Ven Pongal South Indian Ghee Khichdi Recipe | 25 mins | Ingredients used in Ven Pongal South Indian Ghee Khichdi Recipe
• Rice - 1 cup.
• Moong dal - 1/2 cup.
• Cashew nuts pieces - 15 numbers.
• Green chillies ( chopped) - 3-4 numbers.
• Cumin seeds - 1/2 tea spoon.
• Salt - to taste.
• Ghee - 3 tablespoons.
• Asafoetida - pinch.
• Pepper corn (crushed) - 1/2 tea spoon.
• Curry leaves - 2 springs.
• Water - as required.
• Ginger (chopped) - 1 tea spoon. | Heat a pan, add rice, moong dal, and dry roast for about 3 minutes.
Add ghee to the above pan, roast this on a slow flame for another 1 minute, keep it aside.
Take a pressure cooker add water (1 cup of moong dal and rice mixture: 6 cups of water), salt, cumin seeds, fried moong dal and rice mixture, green chilies, cook it till 3-4 whistles with closed lid (i.e, till rice, is nicely mashed).
For Tempering:
Heat ghee in a pan, add cumin seeds, cashew nuts, chopped ginger, asafoetida, curry leaves, crushed peppercorns and saute it.
In it, add mashed rice mixture, mix this well and serve this with gotsu.
| indian-tiffins |
Rava Dosa Quick Version | 25 mins | Ingredients used in Rava Dosa Quick version
• Cumin - 1 pinch.
• Pepper crushed - 1 pinch.
• Chopped onion - 1 small.
• Maida - 1/4 cup.
• Chopped gr chilli - 1 pinch.
• Chopped ginger - 1 pinch.
• Rice flour - 1 cup.
• Salt - 1 to taste.
• Sooji/rava/semolina - 1 cup.
• Ghee/butter/oil - 1 teaspoons. | Mix all ingredients as shown.
Then add water (or buttermilk) and make a thin batter and sprinkle over hot griddle if it is not a nonstick pan, spray non-stick spray, wipe clean and sprinkle the batter and apply butter or oil. Serve hot with pickle, chutney.
Use potato stuffing to serve it as a stuffed masala Rava Dosa.
| indian-tiffins |
Idli | 30 mins | Ingredients used in Idli
• Urad dal - 1 cup.
• Idli rava (cream of rice) - 2 cup.
• Salt - 1 tea spoon.
• Water - as required.
• Coriander leaves (chopped) - 1 bunch.
• Carrots (grated) - 1 cup.
• Beans - 1 cup. | Rinse and soak the above cream of rice and urad dal seperately in water for at least6 hours for urad dal and 4 hours for cream of rice.
Then grind urad dal in a blender (with adding little water).
Drain out water from cream of rice and add into urad dal paste.
Then add salt and keep it aside (to ferment ) for approx 12 hours in a large bowl.
Take idli plates and place a drop of oil in each idli mould and spread it over the entire mould.
Pour idli batter in every mould.
Garnish with chopped coriander leaves, carrot and beans or with gun powder. (Optional).
Heat 2 cups of water in a large vessel or pressure cooker and place the filled idli plates and cover with lid. Cook onhigh heat for about 20 minutes.
Remove the plates from the vessel and let it cool for 10 minutes. Then remove the idlis. Pour 2 teaspoons of sesame oil while serving.
Serve idli with sambar, dosai milagai powder, and coconut chutney.
| indian-tiffins |
Coconut Chutney | 30 mins | Ingredients used in Coconut Chutney
• Green chilies (chopped) - 2 number.
• Cumin seeds - 1 tea spoon.
• Coriander leaves (chopped) - 1 bunch.
• Curry leaves - 1 spring.
• Dhalia - 15 number.
• Hing/asafeotida - 1 tea spoon.
• Mustard seeds - 1 tea spoon.
• Oil - 2 tea spoon.
• Red chillies - 3 number.
• Ginger (chopped ) - 1 tea spoon.
• Cashew nuts - 20 number.
• Coconut (freshly grated) - 1 cup.
• Urad wash/black gram - 1 tea spoon.
• Tamarind or lime - 1 small.
• Salt - 1 tea spoon. | Mix all ingredients coconut, ginger, green chilies, dhalia, cashew, tamarind, salt and put in a blender to grind to fine paste.
Make tempering or tadka in hot oil. Add mustard seeds, red chilies, cumin seeds, urad dal, hing, curry leaves and top it on chutney and serve with dosa, idli or any south Indian breakfast.
| indian-tiffins |
Tomato Chutney | 15 mins | Ingredients used in Tomato Chutney
• Tomatoes (chopped) - 8 number.
• Garlic (chopped) - 6 clove.
• Green chilies (chopped) - 3 number.
• Cashew nuts - 1 tablespoon.
• Ginger (chopped) - 1 tea spoon.
• Urad dal - 1 tea spoon.
• Mustard seeds - 1/2 tea spoon.
• Hing - pinch.
• Cumin seeds - 1/2 tea spoon.
• Curry leaves for flavour - 6 leaf.
• Red chilies - 4 number.
• Tamarind (lemon size prefered) - to taste.
• Oil - as required.
• Salt - to taste.
• Mint (optional) - 1 bunch.
• Grated coconut (optional) - 1/2 cup. | Heat oil in a pan. Add Red chilli, mustard seeds, cumin seeds, ginger, garlic and saute.
Add green chillies, tamarind pulp, cashew nuts, curry leaves, hing and tomatoes. Add salt and cook well. Add mint leaves, grated coconut and cook for some time.
Now blend the entire mixture to coarse powder and season it with tempering .
Spicy Tomato chutney is ready to serve.
| indian-tiffins |
Masala Vada | 30 mins | Ingredients used in Masala Vada
• Chana dal (soaked) - 200 grams.
• Oil - to fry.
• Salt - to taste.
• Dry red chilies - 4 numbers.
• Cumin seeds / jeera - 1 teaspoons.
• Cinnamon sticks (2 inch) - 5 piece.
• Curry leaves (chopped) - 4 leaf.
• Green chilies (chopped) - 1 numbers.
• Onions (finely chopped) - 1 small.
• Besan flour - 1/2 cup.
• Coriander leaves (chopped) - 1 bunch. | soak channa dal for about 4-5 hours and strain the water. Keep aside.
In a blender, add cinnamom stick ,red chilies, cumin seeds along with soaked channa dal and coarsly blend as shown.
Then transfer this mixture to a bowl, season it with chopped coriander leaves, curry leaves, green chilies, onion and mix well.
To it, even add besan flour if the mixture is not bonding and pinch of salt, make into flat dumplings and deef fry in medium heat till golden color and crispy.
Delicious Masala vada is now ready to serve.
| indian-tiffins |
Dosa - Dosai | 25 mins | Ingredients used in Dosa - Dosai
• Water - as required.
• Salt - as required.
• Fenugreek seeds/methi seeds - 1 tablespoon.
• Channa dal/split bengal gram - 1/4 cup.
• Ural dal/split black gram - 1 cup.
• Rice - 2 cup.
• Oil - as required. | Take a bowl add rice, urad dal, channa dal, fenugreek seeds, wash and soak for about 6 hours.
After 6 hours blend it into a fine paste and keep it for ferment overnight.
Next day add salt and mix well.
Heat tava , pour the batter on it and spread it.
Apply oil remove once it is golden brown color.
Mysore Masala Dosa:
Top the dosa on tava with aloo masala and fold it. serve it hot.
Cone dosa:
Pour batter on tava and spread it in a circular shape.
When dosa is half cooked, cut the dosa on one side (half of the part), cook and fold it as shown in the video.
Set dosa:
Prepare2 dosa by applying oil. Similar to the earlier preparation.
Mysore dosa:
Pour batter ontavaand spread it in a circular shape.
Later, apply spicy tomato chutney, chopped onion, masala potato on top, cook and roll it.
Uthappam:
Pour the batter on tavaand let it spread on it own while cooking.
Later top with chopped onion, tomatoes, green chilies and serve it hot.
| indian-tiffins |
Bajji For Pavbajji | 40 mins | Ingredients used in Bajji for pavbajji
• Diced potatoes - 2 number.
• Sliced radish - 1 number.
• Diced carrot - 2 number.
• Chopped eggplant - 1 small.
• Chopped capsicum - 1 number.
• Chopped coriander leaves - 1 cup.
• Chopped green chillies - 4 number.
• Ginger garlic paste - 2 tea spoon.
• Lemon juice - 1/2 tea spoon.
• Coriander powder - 1 tablespoon.
• Fennel powder - 1/2 tea spoon.
• Dry mango powder - 1/2 tea spoon.
• Kasuri methi (fenugreek leaves) - 1 tea spoon.
• Chopped onion - 1 cup.
• Chopped tomatoes - 1 cup.
• Turmeric powder - 1 tea spoon.
• Red chili powder - 1/2 tea spoon.
• Cumin seeds - 1 tea spoon.
• Hing - pinch.
• Salt - to taste.
• Water - as required.
• Food color(optional) - as required.
• Oil - as required. | Pressure cook all the vegetables with water until it gets to a mashconsistency.
Heat butter in a pan, add cumin seeds, chopped onion and cook until they turn light brown.
Then add ginger garlic paste, turmeric powder, green chilies, chopped tomatoes and cook for another 1 minute.
Season with coriander powder, fennel powder, dry mango powder(optional) & also add water so that it won’t stick to the surface of the pan.
When comes to thick consistency, add half tsp of red chili powder, kasuri methi, hing(optional) to the same pan.
Add boiled vegetables and mash by using Vegetable Masher and season with salt.
Add chopped coriander leaves and butter and mix it well.
At last, add food color(optional) to bhaji if necessary.
In a separate pan heat ½ tsp of oil, add bhaji and garnish with chopped coriander leaves, lemon juice and serve it hot with pav.
Serve delicious Pav Bhaji as an evening snack.
| indian-tiffins |
Chapati | 15 mins | Ingredients used in chapati
• Salt - 1/2 tablespoons.
• Water - 2/3 cup.
• Whole wheat flour, - 2 cup.
• Ghee for skillet - 5 ml. | Combine the flour and salt in a large mixing bowl. Slowly add the water.
The amount of water varies each time due to the variations in moistness in the air and flour quality. Start with less water and gradually increase. Mix the water in the flour as you gather the flour together to make a moist dough. Knead well, folding and pushing until the dough is liable about 7 minutes.
Cover the dough with a damp paper towel and let it rest for 30 minutes and up to two hours. This is a good time to prepare the other foods that make up the meal. When you are ready to start making the chapatis, warm up a cast iron skillet or a heavy non-stick griddle on medium heat. Knead the dough again for several minutes.
Then tear off enough dough and divide it into walnut size balls. Roll out each ball of the dough evenly to a thin texture into a circular shape on a floured cutting board-6-7 in diameter. Do not stack the rolled out chapatis or they will stick to each other. To cook, place each chapati on a very lightly oiled skillet. When it is well heated through, small white bubbles will appear. Using a plastic spatula, flip to the other side.
nbsp;The chapati will get more air pockets and should only cook about 1 or 2 minutes on the second side. When cooked, it will look a mottled brown, and be dry but flexible. Remove the chapati from the griddle and with a pair of metal tongs, place it over a low direct gas flame or electric coil.
nbsp;The chapati should puff up into a ball almost immediately. Remove from heat and serve. If the chapati does not puff up, there may have been a small hole in the dough or the dough may not have been kneaded enough.
| indian-tiffins |
Sabudana Upma | 30 mins | Ingredients used in Sabudana Upma
• Cumin seeds - 2 teaspoons.
• Oil - 1 tablespoon.
• Salt - to taste.
• Sugar ( optional) - 1 tea spoon.
• Peanut powder - 1/2 cup.
• Onions(chopped) - 1 numbers.
• Lemon juice - 1 teaspoons.
• Green chilies - 3-4 numbers.
• Curry leaves - 1 springs.
• Sago (tapioca) - 2 cup.
• Coriander leaves - 1 bunch.
• Mustard seeds - 1/2 tea spoon.
• Urad wash - 1/2 tea spoon. | Soak sago in water for 3 hrs. Drain the water and keep it aside.
sometimes the sago needs to be rinsed in a little bit of water).In pan add oil, mustard seeds, cumin seeds, urad dal, onions, salt, turmeric, chopped green chillies, curry leaves, mix well then add sago mix well and cook for 5 minutes then add crushed peanuts, mix well and close it with a lid for 4 minutes and lastly top it of with lime juice, and coriander leaves.
Serve hot.
| indian-tiffins |
Masala Egg Paratha | 20 mins | Ingredients used in Masala Egg Paratha
• Coriander chopped - ½ bunch.
• Pepper powder - 1 tea spoon.
• Egg (boiled and grated) - 4 numbers.
• Salt - to taste.
• Whole wheat flour - 200 grams.
• Butter - 1 tablespoon. | In a bowl add boiled and grated egg and add pepper powder, chopped coriander leaves, salt, mix this well.
In a another bowl add whole wheat flour, salt, oil, water, mix it like a dough, rest for 15 minutes.
divide the dough into equal portions, Roll out into small circles and stuff the egg mixture and seal it and roll them.
Apply ghee or butter shallow fry the paratha on both sides till golden color.
| indian-tiffins |
Coconut Rice | 30 mins | Ingredients used in Coconut Rice
• Chana dal - 1 tablespoon.
• Curry leaves - 2 springs.
• Salt - to taste.
• Sugar - 1/2 tea spoon.
• Chopped ginger - 1/2 tea spoon.
• Mustard seeds - 1 tea spoon.
• Cumin seeds - 1 tea spoon.
• Green chilies - 1 number.
• Coconut oil - 2 teaspoons.
• Cashewnuts - 15 number.
• Grated coconut - 2 cup.
• Boiled rice - 6 cups.
• Red chilies - 3 number.
• Urad dal - 1 tea spoon.
• Hing (optional) - 1 pinch.
• Chopped coriander leaves - 1/2 bunch.
• Ghee - 0. | Cook rice separately and make sure it is fluffy.
Heat ghee in a pan, add cumin seeds, mustard seeds, red chillies whole and saute till the aroma is released.
Now add chana dal, urad dal, green chillies, ginger, curry leaves, cashew nuts, salt and saute it.
Then add the grated coconut, sugar and chopped coriander leaves then gently stir-fry.
At last, add the rice and toss it for 2-3 minutes. Serve it hot.
| indian-tiffins |
Pesarattu Green Gram Dosa | 20 mins | Ingredients used in Pesarattu Green gram dosa
• Green chillies - 2 numbers.
• Salt - to taste.
• Green gram/pesalu/moong whole - 1 small.
• Jeera - 1 teaspoons.
• Ginger (1 inch) - number.
• Rice - 1/2 small.
• Onion - 1 small. | Soak green gram and rice for 6 hours.
Grind soaked green gram (1 glass) and rice (1/2 glass) with green chilies, ginger, salt, jeera, and onions by adding water little by little till it gets dosa consistency.
Now take a dosa nonstick pan, heat it and pour a small cup of dosa batter in the middle and spread it.
Fry it by applying oil on the edges and turn around.
Serve hot with Palli chutney, ginger chutney, coconut chutney and sambhar or with upma.
| indian-tiffins |
Idli Peanut Chutney | 12 mins | Ingredients used in Idli Peanut Chutney
• Oil - 2 tablespoons.
• Salt - to taste.
• Curry leaves - 2 springs.
• Urad daal - 3 tablespoons.
• Cumin seeds - 1/4 tea spoon.
• Mustard seeds - 1/4 tea spoon.
• Peanuts (roasted) - 1 cup.
• Garlic - 8 cloves.
• Tamarind juice - 1/2 cup.
• Asafoetida - 1 pinch.
• Chilly powder - 1+1/2 tablespoon. | Heat oil in a pan add garlic, roasted peanuts, red chilly powder, tamarind juice, salt, mix this all together, switch off the flame, put it into the blender and make a paste.
For tempering heat oil in a pan and add mustard seeds, when mustard seeds splutter, add cumin seeds, Urad daal, add asafoetida, curry leaves, roast this till Urad daal is golden in colour, let it cool down put it into the blender make a coarse powder.
Take a bowl add peanuts garlic paste and add the tempering mixture and mix it well.
Serve this with idli, upma.
| chutney-and-pickles-recipes |
Coconut Chutney | 30 mins | Ingredients used in Coconut Chutney
• Green chilies (chopped) - 2 number.
• Cumin seeds - 1 tea spoon.
• Coriander leaves (chopped) - 1 bunch.
• Curry leaves - 1 spring.
• Dhalia - 15 number.
• Hing/asafeotida - 1 tea spoon.
• Mustard seeds - 1 tea spoon.
• Oil - 2 tea spoon.
• Red chillies - 3 number.
• Ginger (chopped ) - 1 tea spoon.
• Cashew nuts - 20 number.
• Coconut (freshly grated) - 1 cup.
• Urad wash/black gram - 1 tea spoon.
• Tamarind or lime - 1 small.
• Salt - 1 tea spoon. | Mix all ingredients coconut, ginger, green chilies, dhalia, cashew, tamarind, salt and put in a blender to grind to fine paste.
Make tempering or tadka in hot oil. Add mustard seeds, red chilies, cumin seeds, urad dal, hing, curry leaves and top it on chutney and serve with dosa, idli or any south Indian breakfast.
| chutney-and-pickles-recipes |
Tomato Chutney | 15 mins | Ingredients used in Tomato Chutney
• Tomatoes (chopped) - 8 number.
• Garlic (chopped) - 6 clove.
• Green chilies (chopped) - 3 number.
• Cashew nuts - 1 tablespoon.
• Ginger (chopped) - 1 tea spoon.
• Urad dal - 1 tea spoon.
• Mustard seeds - 1/2 tea spoon.
• Hing - pinch.
• Cumin seeds - 1/2 tea spoon.
• Curry leaves for flavour - 6 leaf.
• Red chilies - 4 number.
• Tamarind (lemon size prefered) - to taste.
• Oil - as required.
• Salt - to taste.
• Mint (optional) - 1 bunch.
• Grated coconut (optional) - 1/2 cup. | Heat oil in a pan. Add Red chilli, mustard seeds, cumin seeds, ginger, garlic and saute.
Add green chillies, tamarind pulp, cashew nuts, curry leaves, hing and tomatoes. Add salt and cook well. Add mint leaves, grated coconut and cook for some time.
Now blend the entire mixture to coarse powder and season it with tempering .
Spicy Tomato chutney is ready to serve.
| chutney-and-pickles-recipes |
Dosa - Dosai | 25 mins | Ingredients used in Dosa - Dosai
• Water - as required.
• Salt - as required.
• Fenugreek seeds/methi seeds - 1 tablespoon.
• Channa dal/split bengal gram - 1/4 cup.
• Ural dal/split black gram - 1 cup.
• Rice - 2 cup.
• Oil - as required. | Take a bowl add rice, urad dal, channa dal, fenugreek seeds, wash and soak for about 6 hours.
After 6 hours blend it into a fine paste and keep it for ferment overnight.
Next day add salt and mix well.
Heat tava , pour the batter on it and spread it.
Apply oil remove once it is golden brown color.
Mysore Masala Dosa:
Top the dosa on tava with aloo masala and fold it. serve it hot.
Cone dosa:
Pour batter on tava and spread it in a circular shape.
When dosa is half cooked, cut the dosa on one side (half of the part), cook and fold it as shown in the video.
Set dosa:
Prepare2 dosa by applying oil. Similar to the earlier preparation.
Mysore dosa:
Pour batter ontavaand spread it in a circular shape.
Later, apply spicy tomato chutney, chopped onion, masala potato on top, cook and roll it.
Uthappam:
Pour the batter on tavaand let it spread on it own while cooking.
Later top with chopped onion, tomatoes, green chilies and serve it hot.
| chutney-and-pickles-recipes |
Onion Chutney | 20 mins | Ingredients used in Onion Chutney
• Cashew nut - 50 grams.
• Salt - to taste.
• Tomatoes (chopped) - 2 number.
• Hing - 1 pinch.
• Tamarind - 20 grams.
• Red chilly - 4 number.
• Onions - 3 number.
• Jaggery - 1 tea spoon. | Heat oil in a pan, add red chilies, tamarind, onion, hing and saute it till the onions are golden in colour.
To it, even add salt, tomatoes, cashew nuts, cook for some time then add jaggery, switch off the flame. Let it cool down and make a paste in food processor.
Serve this with rawa dosa.
| chutney-and-pickles-recipes |
Vah Mango Pickle | 25 mins | Ingredients used in Vah Mango Pickle
• Cumin seed - 1/2 tea spoon.
• Mustard seeds - 1/2 tea spoon.
• Oil - as required.
• Turmeric powder - 1 tea spoon.
• Garlic crushed - 1 tablespoon.
• Fenugreek powder - 1/2 tea spoon.
• Mustard powder - 1-1/2 tablespoon.
• Red chilli powder - 1-1/2 tablespoon.
• Raw sour mango/aam - 1 cup.
• Red chilies dried - 3 number.
• Hing/asafeotida - pinch.
• Garlic - 6 cloves.
• Curry leaves - 3 springs.
• Salt - to taste. | Slice the chopped mango into small cubes and keep it aside.
Take a bowl add red chili powder, mustard powder, fenugreek powder, garlic mashed, turmeric powder, salt and mix this well and keep it aside.
Heat oil in a pan, add mustard seeds, cumin seeds, red chilies, hing, garlic once it is done switch off the flame and add curry leaves keep this tempering aside till it cool down.
Now take spices mixture add above tempering in it and mix it well, now add cut mango cubes into it and mix it well again. Keep this mixture for 24 hours aside.
| chutney-and-pickles-recipes |
Gun Powder For Idli Dosa Tava Fry | 10 mins | Ingredients used in Gun Powder for Idli Dosa Tava Fry
• Curry leaves - 3 springs.
• Sesame seeds - 1 tea spoon.
• Rice - 1 tablespoon.
• Roasted chana dal - 1 tablespoon.
• Urad dal - 1 tablespoon.
• Pepper corns - 1 tea spoon.
• Chana dal - 2 tablespoons.
• Whole red chillies - 30 grams.
• Hing - 1/4 tea spoon.
• Salt - to taste.
• Desiccated coconut powder - 1 tablespoon. | Heat a pan add whole red chilly, peppercorns, chana dal, urad dal, roast this for 4 - 5 minutes in a slow flame.
Now add roasted chana dal, rice, sesame seeds, roast for another 4-5 minutes this till rice will change color.
Add curry leaves, hing, salt, desiccated coconut powder, dry roast all the ingredients and switch off the flame and put it in the blender and make a powder.
Serve this with idly and dosa.
| chutney-and-pickles-recipes |
Ginger Chutney | 10 mins | Ingredients used in Ginger Chutney
• Ginger (grated) - 100 grams.
• Salt - to taste.
• Channa dal - 1 tablespoon.
• Fenugreek seeds - 1/4 tea spoon.
• Mustard seeds - ½ tea spoon.
• Sesame seed oil - 2 tablespoons.
• Tamarind juice - 1 cup.
• Jaggery - 3 tablespoons.
• Hing - 1 pinch.
• Red chili powder - 1 tablespoon. | Heat sesame seed oil in a pan add mustard seeds, fenugreek seeds, chana dal, grated ginger, cook this till golden in color, add hing (optional), salt, tamarind juice, chilly powder.
Cook it till tamarind raw flavor is gone.
Add some jaggery, cook for 5 minutes switch off the flame.
Serve this with dosa idly, curd rice, and upma also.
| chutney-and-pickles-recipes |
Basic Chicken Pickle | 35 mins | Ingredients used in basic chicken pickle
• Chicken - 1 kg.
• Vinegar - 2 teaspoons.
• Water - as required.
• Oil - to fry.
• Fengreek powder - 1/4 tea spoon.
• Mustard powder - 1 tea spoon.
• Turmeric powder (optional) - 1/4 tea spoon.
• Red chili powder - 1 cup.
• Salt - to taste.
• Garlic - 15 cloves.
• Lemon juice - 1 cup.
• Mustard seeds - 1/2 tea spoon. | Take chicken cut into small pieces.
Boil water in a pan then add vinegar and chicken into it.once it is cooked transfer into a plate.
Take oil in a frying pan add the cooked chicken and fry it.
In another bowl add fenugreek powder, mustard powder,turmeric powder, red chili powder, salt, garlic, lemon juice and mix well.
Now take a pan add 1 cup oil, mustard seeds, fried chicken, then add spices and mix well, once the pickle cools down then transfer it to a jar.
| chutney-and-pickles-recipes |
Idli Podi - Gun Powder | 45 mins | Ingredients used in Idli Podi - Gun Powder
• Tamarind (lemon size) - 1 tablespoon.
• Coriander seeds (optional) - 1 tablespoon.
• Urad dal - 1/2 cup.
• Pepper corns - 1/2 tea spoon.
• Hing - pinch.
• Methi seeds - pinch.
• Mustard seeds - 1/2 tea spoon.
• Red chilies (whole) - 10 number.
• Chana dal - 1/2 cup.
• Garic (optional) - 5 cloves.
• Oil - as required.
• Salt - to taste.
• Curry leaves - 3 spring. | In a pan put oil, red chilies, chana dal, mustard seeds, methi seeds.Mix well.
Add pepper corns when chana dal gets golden, add urad dal, coriander seeds. Cook slowly well to ensure every ingredient is cooked well.
Now, add tamarind, garlic pieces,hing powder,salt, curry leaves to the mixture. Mix well and cook it on a low flame.
As the entire mixture becomes golden in color, switch off the flame. Keep mixing till it has cooled down.
Blend the mixture in a blender,add salt if required.
Idli powder is ready to be smeared on idlis.
| chutney-and-pickles-recipes |
Chaat Green Chutney | 25 mins | Ingredients used in Chaat green chutney
• Onion - 1 tablespoon.
• Sugar - 1/2 tea spoon.
• Salt - to taste.
• Green chilies - 3 number.
• Lemon juice - 1 tea spoon.
• Coriander leaves - 3 bunch.
• Mint leaves - 1 bunch. | Wash and clean the mint and coriander leaves.
In a blender add mint, coriander leaves, green chilies, salt, sugar, onions, lemon juice then grind it till chutney turns fine paste.
Yummy Chaat green Chutney is ready to serve with dahi pooris.
| chutney-and-pickles-recipes |
Cucumber Chutney | 45 mins | Ingredients used in Cucumber Chutney
• Green chillies (chopped) - 2 number.
• Cumin seeds - 1 tea spoon.
• Cucumber (chopped) - 1 number.
• Tamarind - 1 tablespoon.
• Garlic cloves - 4 number.
• Salt - to taste.
• Oil - half tea spoon.
• Mustard seeds - pinch.
• Curry leaves - 1 spring.
• Urad dal - 1 tea spoon.
• Red chilli dry - 2 number. | Peel the cucumber remove the seeds and cut into pieces.add to blender cucumber pieces,green chillies, cumin seeds, garlic, tamarind, salt and blend to a coarse paste and transfer in to a bowl.
For tempering add oil, mustard seed, red chilli, urad dal, curry leaves once urad dal is light brown remove and add to the cucumber mixture.
serve with hot rice or naan.
| chutney-and-pickles-recipes |
Garlic Pickle | 45 mins | Ingredients used in Garlic Pickle
• Turmuric powder - 1/4 tea spoon.
• Curry leaves - 9 number.
• Ginger garlic paste - 1 tablespoon.
• Salt - to taste.
• Jaggery powderr - 1/4 cup.
• Fenugreek seeds - pinch.
• Hing (asafoetida) - pinch.
• Oil - 1 cup.
• Corriander seeds - 1 tea spoon.
• Cumin seeds - 1 tea spoon.
• Mustard seeds - 1 tea spoon.
• Chilli powder - 3/4 cup.
• Lemon juice - 10 number.
• Garlic peeled - 300 grams. | Heat the pan and pour the oil. When the oil is hot add mustard seeds, cumin seeds and when it splutters add, turmuric, ginger garli paste, curry leaves, jaggery, mustard, coriander powder, methi powder, switch of the flame and add lemon juice, chilli powder mix well and keep it a side let it cool down.
Take a bowl add garlic, salt, lemon juice mix well and then add the tempering to it amd mix well.Keep this pickle in a jar for 3 days.
| chutney-and-pickles-recipes |
Green Chilli Chutney | 45 mins | Ingredients used in Green Chilli Chutney
• Hing - pinch.
• Urad dal - 1 tea spoon.
• Channa dal - 1 tea spoon.
• Red chill - 3 number.
• Murstard - 1 tea spoon.
• Garlic - 15 number.
• Cumin seeds - 1 tea spoon.
• Coconut - 1 number.
• Oil - 1/2 cup.
• Tamarind - 100 grams.
• Green chillies - 250 grams.
• Curry leaves - 1 springs. | Take a pan add oil, cumin seeds, garlic, tamarind, green chillies, cook for 5 minutes then add coconut grated or cuts into cubes, mint leaves.
Cook till chillies changes its colour or tender, Then blend in a blender and add salt.In a pan add oil, red chilli dry, cumin seeds, mustard, channa dal, urad dal, garlic, hing, curry leaves mix well.
Add this tempering to the chuntey.
| chutney-and-pickles-recipes |
Ginger Pickle | 30 mins | Ingredients used in Ginger Pickle
• Hing - 1 pinch.
• Cumin seed - 1 tea spoon.
• Oil - 1 cup.
• Mustard seeds - 1 tea spoon.
• Curry leaves - 4 springs.
• Dry chillies - 2 numbers.
• Garlic cloves - 1/2 cup.
• Jaggery (grated) - 1 cup.
• Turmeric powder - 1 pinch.
• Salt - 3/4 cup.
• Red chili powder - 1 cup.
• Tamarind juice - 1 cup.
• Ginger (finely chopped) - 1 cup.
• Urad dal - 1 tea spoon.
• Water - as required.
• Coriander powder - 1 tablespoon.
• Cumin powder - 1 tea spoon. | Chop garlic to small pieces and keep aside.
Heat 2 teaspoons of oil in a pan, add chopped ginger and saute till they are slightly golden in colour.
Take another pan, add tamarind along with 1 cup of water and cook it for about 3 to 4 minutes. Once it is done, keep it aside
In a blender, add boiled tamarind along with water, ginger, red chillie powder, salt, turmeric, jaggery, garlic and blend till it become a nice paste. Keep aside.
For tempering, take a pan, add oil, dry red chilies, cumin seeds, chopped garlic, hing, curry leaves, pinch of turmeric powder and saute it.
Transfer this tempering to blended ginger mixtutre and serve it hot.
Note: We can store this pickle in a air tight container for long peroid of 6 months to a year.
| chutney-and-pickles-recipes |
Hot Red Chilly Hot Coconut Chutney | 13 mins | Ingredients used in Hot Red Chilly Hot Coconut Chutney
• Urad dal - 1/2 tea spoon.
• Mustard seeds - 1/2 tea spoon.
• Salt - to taste.
• Grated coconut - 2 cups.
• Tamarind pieces - 10 grams.
• Oil - 1 tablespoon.
• Chana dal - 1-2 tea spoon.
• Red chillies - 50 grams.
• Chana daal - 1 tea spoon.
• Asafoetida - 1 pinch.
• Curry leaves - 2 springs. | Heat oil in a pan add chana dal, roast this till brown, add tamarind pieces, red chilies, saute it and switch off the flame and add salt, grated coconut put all together into the blender and make a paste.
For the tempering heat oil in a pan add mustard seeds, chana daal, urad daal, asafoetida, curry leaves the switch off the flame and pour the tempering on the top of the chutney.
Serve this with dosa, idly.
| chutney-and-pickles-recipes |
Pizza Sauce | 40 mins | Ingredients used in Pizza sauce
• Olive oil - 3 teaspoons.
• Butter - 3 tablespoons.
• Fennel seeds powder - 1/4 tea spoon.
• Capsicum (chopped) - 3 numbers.
• Garlic (chopped) - 3 clove.
• Tomato - 8 numbers.
• Basil leaves - 1 tea spoon.
• Salt - 1 tea spoon.
• Sugar - 1/2 tea spoon. | Boil tomatoes bygiving gashes in hot water for 30 seconds then put it in cold water and peel off the skin.
Then chop the half of the tomatoes finely and remaining tomatoes make them paste.
Saute garlic in olive oil, add bell pepper and saute for few more seconds.
Then add chopped tomato, tomato paste of fresh tomatoes, salt and a pinch of sugar and cook till soft and juices evaporate to the right consistency, add basil, fennel seeds powder (optional).
Ready to use as topping on pizza.
| chutney-and-pickles-recipes |
Gongura Pickle Ambadi | 45 mins | Ingredients used in Gongura pickle Ambadi
• Gongura (sorrel leaves) - 10 bunch.
• Coriander seeds - 1+1/2 tablespoon.
• Methi (fenugreek) seeds - 1/4 tea spoon.
• Cumin seeds - 1 tea spoon.
• Mustard seeds - 1 tea spoon.
• Garlic - 1/2 cup.
• Urad dal - 1 tea spoon.
• Red chill dry - 3 no.
• Curry leaves - 2 springs.
• Salt - to taste.
• Red chili powder - 1 tablespoon.
• Tamarind - 10 grams.
• Turmeric powder - pinch.
• Hing - pinch.
• Oil - 1 cup. | Pluck gongura leaves wash them in water and dry them with cloth.
Take a pan, add halfcup of oil then add the Gongura leaves cook till oil oozes out.
Take another pan, add little water and tamarind bring it to boil and pour this into blender add some garlic and make to a fine paste.
Dry roast methi seeds,coriander seeds and make a powder.
Take another pan for tempering, add oil (1/2 cup), red chilli dry, cumin seeds, mustard seeds,urad dal, chopped garlic and switch of the flame, then add pinch of turmeric powder, hing, curry leaves and pour this mixture in to abig bowl.
In that tempering add red chilli powder, salt, prepared coriander and methi powder,then add cooked gongura leave, tamarind and garlic paste and mix it well. This can be stored for 3 months.
Delicious Gongura Pickle Ambadi is ready to serve with rice / roti's.
| chutney-and-pickles-recipes |
Raita | 15 mins | Ingredients used in Raita
• Green chillies - 10 grams.
• Coriander leaves - 1 springs.
• Tomato - 10 grams.
• Onion - 10 grams.
• Curd - 2 cup.
• Salt - 1 pinch. | Whisk the curd to a fine consistency. Add all the ingredients and mix well and serve.
| chutney-and-pickles-recipes |
Mint Tomato Chutney | 45 mins | Ingredients used in Mint tomato Chutney
• Red chillies dry - 3 number.
• Garlic - 5 number.
• Cumin seed - half tea spoon.
• Oil - as required.
• Seasame seeds dry roast - 2 tablespoons.
• Tomatoes - 5 small.
• Mint leaves - 5 bunch.
• Tamarind - 50 grams.
• Salt - to taste.
• Green chillies - 2 number. | Take a pan dry roast sesame seeds and keep it aside.
In the same pan add oil, cumin seeds, garlic, red chilies, tamarind and mix then add mint leaves, green chilies, chopped tomatoes, salt and mix well.
let it cook for 5 minutes.
In the blender add sesame seeds, and cooked mint, tomatoes into it and blend till a fine paste.
chutney is ready.
| chutney-and-pickles-recipes |
Hyderabadi Chicken Biryani | 45 mins | Ingredients used in Hyderabadi Chicken Biryani
• Pepper corns - 1/2 tea spoon.
• Lime juice - 1 tablespoon.
• Black cumin seeds - 1 tea spoon.
• Cloves/lavang - 2 numbers.
• Green chillies (chopped) - 4 numbers.
• Onion (fried) - 1 cup.
• Oil - 4 tablespoons.
• Salt - to taste.
• Black cardamom - 2 numbers.
• Coriander leaves (chopped) - 1 bunch.
• Ginger garlic paste - 1 tablespoon.
• Cinnamon stick (1 inch) - 2 numbers.
• Basmati rice - 3 cups.
• Javetri/mace - 1 number.
• Chicken medium pieces - 1000 grams.
• Yogurt - 2 cups.
• Turmeric powder - 1/4 tea spoon.
• Saffron - 1 pinch.
• Red chili powder - 1/2 tea spoon.
• Mint leaves (chopped) - 1 bunch.
• Bay leaf - 2 numbers.
• Coriander powder - 1 tea spoon.
• Cumin powder - 1 tea spoon.
• Cumin seeds - 1/2 tea spoon.
• Green cardamom - 3 numbers. | In a bowl take chicken, ginger garlic paste, mint, curd, green chilies, coriander leaves, peppercorns, 1/2 teaspoon black cumin, cumin, chili powder, turmeric powder, salt, cumin powder, coriander powder and whole garam masala dry( bay leaf, javitri, cinnamon stick,cloves, green cardamom, black cardamom), fried onion along with oil, mix all very nicely.
Soak rice in water for about 30 minutes.
Now in a bowl boil water by seasoning with shah jeera, salt, oil and bring to boil.
Then add rice to cook, once the rice is half cooked drain the water.
In a deeper vessel pan, add marinated chicken spread at the bottom and then add half cooked rice, mint leaves, onion fried, saffron colour and cook for 30 minutes with a closed lid or by covering with a cloth before closing lid.
| chicken-recipes |
Chicken Biryani Restaurant Style | 55 mins | Ingredients used in Chicken Biryani Restaurant Style
• Turmeric powder - 1/4 tea spoon.
• Salt - to taste.
• Ginger garlic paste - 1 tablespoon.
• Cumin powder - 1 tea spoon.
• Coriander powder - 1 tablespoon.
• Red chili powder - 2 tablespoons.
• Golden fried onions - 1/2 cup.
• Maze - 2 numbers.
• Pepper corns - 1/2 tea spoon.
• Biryani phool - 1 tea spoon.
• Shahi jeera - 1 tea spoon.
• Cardamom - 9 numbers.
• Cloves - 10 numbers.
• Cinnamon sticks - 2 numbers.
• Star anise - 2 numbers.
• Bay leaf - 2 numbers.
• Basmati rice - 400 grams.
• Chicken - 1000 grams.
• Yogurt - 1 cup.
• Coriander leaves (chopped) - 1 bunch.
• Mint leaves(chopped) or 1 cup - 1 bunch.
• Green chilies (chopped) - 5 numbers.
• Oil - 1 cup.
• Lime juice - 2 tablespoons.
• Saffron - 1 pinch.
• Ghee(optional) - 1 tablespoon.
• Rose water - 1 tea spoon.
• Kewra water - 1 tea spoon. | First, make a powder of all the spices (cardamom, cloves, cinnamon stick, star anise, bay leaf, biryani phool, shah jeera, maze) .
In a bowl add chicken pieces and add made masala, chili powder, ginger garlic paste, turmeric powder, salt, coriander powder, curd, chopped mint leaves, coriander leaves, green chilies, lime juice, oil, mix it well, and put it in the refrigerator overnight.
Heat water in a vessel and let it come to a boil add oil, salt, shahi jeera, bay leaf.
Once it comes to boil, add basmati rice (soak the rice for 1 hour) cook the rice till 75 % done.
Then in another pan, add a layer of marinated chicken andadd this layer of rice.
Sprinkle fried onions, and add dissolved saffron strands in milk, then add ghee (optional), kewra water, rose water and put the lid on which is lined with sticky dough for dum.
First, cook it on high for first 4-5 minutes then reduce the flame to low, use a griddle under this for even heat transfer. And cook it for 25 to 30 minutes and switch off the flame.
After 40 minutes this is ready for open the seal of the lid. Never mix the biryani just check it removing the top rice and checking the bottom of the vessel for burnt marks.
| chicken-recipes |
Butter Chicken | 40 mins | Ingredients used in Butter Chicken
• Tomato ketchup ( optional ) - 1 tablespoon.
• Coriander leaves - 1 springs.
• Oil - 4 tablespoons.
• Crushed kasuri methi - 1 tea spoon.
• Green chillies - 2 numbers.
• Coriander powder - 1 tablespoon.
• Fresh cream - 1/2 cup.
• Cashewnuts - 8 numbers.
• Red chilli powder - 1 tea spoon.
• Sugar - 1/2 tea spoon.
• Cumin seeds - 1/2 tea spoon.
• Tomatoes (chopped) - 150 grams.
• Butter - 100 grams.
• Salt - to taste.
• Red chilli powder - 1-1/2 tea spoon.
• Ginger garlic paste - 2 teaspoons.
• Onion(chopped) - 1 number.
• Raw chicken slices - 500 grams.
• Color water (optional) - 1 tablespoon.
• Garam masala - 1 tea spoon. | Cut the chicken into thin slices and apply 1 teaspoon ginger garlic paste,salt, 1/2 teaspoon chilli powder, a pinch of coriander powder mix it.
Now shallow fry in the hot oil then transfer onto a plate and keep it aside.
In this oil add cumin seeds,onions, ginger garlic paste mix it.
Now add water, coriander powder, cashew nuts, red chilli powder, kasurimethi powder, green chillies, tomatoes mix it and cook covered with a lid.
Now everything is mashed up, put it in a blender and blend it.
In the same pan add butter, chicken use out water, tomato puree, salt, colorwater, sugar and boil it.
Now add tomato ketchup, cream, chicken, garam masala mix it and boil.
Now butter chicken is ready to serve with rice or noon.
| chicken-recipes |
Chicken Fried Rice | 40 mins | Ingredients used in Chicken Fried rice
• Egg - 1 number.
• Oil - as required.
• Ajinamoto - pinch.
• Vinegar - 1/4 tea spoon.
• Soya sauce - 2 tablespoons.
• Green or red chilli sauce - 1/2 tea spoon.
• Peas - 1/4 cup.
• Diced carrots - 1/4 cup.
• Diced celery - 1/4 cup.
• Diced chicken - 500 grams.
• Cooked rice( left ove rice works best) - 3 cups.
• Pepper powder - 1 tea spoon.
• Ginger and garlic (chopped) - 1 tablespoon.
• Corn flour - 1/2 tea spoon.
• Diced onion - 1 number.
• Salt - to taste.
• Sweet corn - 1/4 cup.
• Spring onions(chopped) - 1 tablespoon. | Marinate chicken pieces with 1/2 teaspoon pepper powder, salt, corn flour, little egg for 20-30 minutes.
Take a pan, add oil to fry chicken, once chicken is cooked then transfer to a bowl.
Heat 1 teaspoon of oil in a pan, add finely chopped ginger, garlic, onion, egg and saute it.
Then season with pepper powder, salt, ajinomoto, vegetables, vinegar, soya sauce and cook until vegetables are semi-cooked.
At last, add chicken along with rice and mix it well.
Add spring onion, chilli sauce and mix.
Yummy Chicken fried rice is ready to serve.
| chicken-recipes |
Spicy Saoji Chicken Curry Nagpur Chicken | 40 mins | Ingredients used in Spicy Saoji Chicken Curry Nagpur Chicken
• Jawar ka atta - 2 tablespoons.
• Coconut powder - 2 tablespoons.
• Red chilies - 5 numbers.
• Shahi jeera - 1/2 tea spoon.
• Poppy seeds - 1 tablespoon.
• Fennel seeds - 1 tablespoon.
• Coriander seeds - 1 tablespoon.
• Stone flower - 1 number.
• Black cardamom - 2 numbers.
• Cinnamon(small) - 2 sticks.
• Cardamom - 8 numbers.
• Cloves - 1 tea spoon.
• Mace - 1 number.
• Pepper corns - 1 tea spoon.
• Chicken - 1 kg.
• Ginger garlic paste - 1 tablespoon.
• Turmeric powder - 1/2 tea spoon.
• Coconut oil - 3 tablespoons.
• Onion(chopped) - 1 number.
• Cumin seeds - 1 tea spoon.
• Salt - to taste.
• Coriander leaves (chopped) - 1 tablespoon.
• Chicken stock or water - 2 cups.
• Star anise - 1 number. | Heat a pan, add whole garam masala (cloves, cinnamon, cardamom, peppercorn, stone flower, black cardamom, mace, star anise), saute it in a slow flame.
Then add coriander seeds, fennel seeds, poppy seeds, shahi jeera, dry red chilies, mix it till nice flavor comes.
In the same pan, add coconut powder, jawar ka atta, roast it for a minute, let it cool down put this in a blender make a powder.
Heat coconut oil in another pan, add cumin seeds, chopped onions, salt, cook this till onions are golden in color, add ginger garlic paste, turmeric powder, mix this and add masala powder, mix it.
In itadd the chicken pieces, chicken stock, cook this for 20 minutes till chicken is tender then let it cook on slow flame till oil oozes out.
Garnish with chopped coriander and serve it with hot rice.
| chicken-recipes |
Chicken Curry | 55 mins | Ingredients used in Chicken Curry
• Whole chicken - 1 number.
• Onion (chopped) - 1 cup.
• Chopped coriander leaves - 1 cup.
• Poppy seeds - 3 tablespoons.
• Coconut powder - 1/2 cup.
• Turmeric paste - 1/2 cup.
• Red chilli powder - 1 tea spoon.
• Cloves - 4 numbers.
• Cardamom - 6 numbers.
• Cinnamon stick - 4 numbers.
• Turmeric powder - 1/2 tea spoon.
• Cumin seeds - 1 tea spoon.
• Coriander powder - 2 teaspoons.
• Curry leaves - 2 springs.
• Crushed black pepper - 1 tea spoon.
• Water - as required.
• Oil - 2 tablespoons.
• Salt - to taste.
• Ginger garlic paste - 2 teaspoons. | Apply Turmeric paste to the whole chicken and dry roast on stove top till chicken turns light brown in color and cut it into small pieces.
Dry Roast poppy seeds until they splutter, then add coconut powder and cook for another 1 minute and grind to a thick paste.
Heat oil in a pan, add whole garam masala (cloves, cardamom, cinnamon), cumin seeds and saute until they splutter.
Add chopped onions in the same pan and cook till they turn light brown.
Then add salt, ginger garlic paste, turmeric powder and cook for another 2 minutes.
In the same pan, add prepared paste, coriander powder, chili powder, curry leaves and mix it well.
Now add chicken pieces along with water and cook it with a lid.
At last season with crushed peppercorns and chopped coriander leaves and switch off the flame let it rest for another5 minutes.
Delicious Chicken curry is ready to serve with hot rice.
| chicken-recipes |
Tandoori Chicken | 55 mins | Ingredients used in Tandoori Chicken
• Ginger garlic paste - 1 tablespoon.
• Garam masala powder - 1/2 tea spoon.
• Cumin powder - 1 tablespoon.
• Red chili powder - 2 tablespoons.
• Red color water - 1 tea spoon.
• Salt - to taste.
• Turmeric powder - 1/4 tea spoon.
• Yogurt - 6 tablespoons.
• Chat masala - 1 tea spoon.
• Coriander powder - 1 tea spoon.
• Chicken legs - 6 numbers.
• Kasuri methi powder (dry fenu greek leaves powder) - 1/2 tea spoon.
• Lemon juice - 1 number.
• Oil - 2 tablespoons.
• Pepper powder - 1/2 tea spoon.
• Mixed vegetable - 150 grams. | Clean and cut 2 or 3 long slits on each piece.
Apply salt, chili powder and 1/2 lime juice all over the chicken and keep aside for 15 minutes.
Make marination with coriander powder, cumin powder, red chilies, kasuri methi, turmeric powder, garam masala powder, red color, salt and mix well with yogurt.
Apply it all over the chicken making sure to apply well between all the slits and inside.
Preheat your oven to 425-degreesand cook for 25 to 35 minutes till the chicken is tender.
Remove from oven and serve hot.
garnished with sliced onions and lime wedges and also can be heated on a griddle if serving later.
| chicken-recipes |
Chicken Majestic | 30 mins | Ingredients used in Chicken Majestic
• Chicken (strips- cut into thin lengths) - 250 grams.
• Curd - 3 tablespoons.
• Coriander powder - 1/2 tea spoon.
• Cumin powder - 1/2 tea spoon.
• Mint leaves (chopped) - 1/4 bunch.
• Curry leaves (chopped) - 2 springs.
• Green chilies (sliced) - 4 numbers.
• Ginger garlic paste - 1 tea spoon.
• Egg (beaten) - 1/2 cloves.
• Salt - to taste.
• Corn flour - 1 tablespoon.
• Msg / ajinomoto (optional) - pinch.
• Soya sauce - 1/2 tea spoon.
• Oil - to fry.
• Butter milk - 1 cup.
• Garlic (chopped) - 1 tablespoon.
• Turmeric powder - 1/4 tea spoon.
• Red chili powder - 1 tea spoon.
• Coriander leaves (chopped) - 1 tablespoon.
• Lime juice - 1 tea spoon. | Marinate chicken strips in buttermilk and salt (to taste) for 2 to 3 hours.
In a bowl, add marinated chicken, corn flour, salt, egg, ginger garlic paste, 1/2 teaspoon of oil, mix it well and rest for 1-2 hours in the refrigerator then deep fry the chicken till cooked.
Heat oil in a pan, add chopped garlic, sliced green chillies, chopped curry leaves, mint leaves, turmeric powder, red chili powder, cumin powder, coriander powder, curd, salt, MSG (optional), mix it.
Then add soya sauce, fried chicken strips and toss them.
At last, garnish with chopped coriander and lime juice.
Serve it hot.
| chicken-recipes |
Chicken Chargha | 30 mins | Ingredients used in Chicken Chargha
• Turmeric powder - 1/4 tea spoon.
• Citric acid - 1/4 tea spoon.
• Star anise - 2 numbers.
• Ginger - 1 piece.
• Whole chicken - 1000 grams.
• Salt - to taste.
• Mint leaves (finely chopped) - 1/2 bunch.
• Oil - to fry.
• Garlic (crushed) - 10 cloves.
• Cinnamon stick (1 inch) - 4 numbers.
• Green cardamom/choti ilaichi - 6 numbers.
• Mace - 1/2 number.
• Shahi jeera - 1/2 tea spoon.
• Cumin seeds - 1/2 tea spoon.
• Mustard seeds - 1/4 tea spoon.
• Red chilies dry - 4 numbers. | First cut the chicken into halves, and give them gashes.
Take a bowl, add ginger, garlic pieces, whole garam masala (star anise, cinnamon stick, green cardamom, mace, shahi jeera ), cumin seeds, mustard seeds, red chilies, citric acid, turmeric powder, salt, mint leaves, all these ingredients put them into the blender make a paste.
Marinate the chicken with prepared masala and rest it for 2 hours.
Arrange the chicken pieces into the steamer and steam for 10 minutes, then let it cool down so the masala also sticks with chicken.
Heat oil in a pan and deep fry the chicken pieces on both sides and serve.
| chicken-recipes |
Street Food Chicken 65 | 25 mins | Ingredients used in Street Food Chicken 65
• Corn starch - 1 tea spoon.
• Red chili paste - 1 tea spoon.
• Coriander chopped - 1 tablespoon.
• Curry leaves - 3 springs.
• Salt - to taste.
• Garam masala - 1/2 tea spoon.
• Pepper powder - 1 tea spoon.
• Chili powder - 1/2 tea spoon.
• Ginger garlic paste - 1 tea spoon.
• Chicken (with bone) - 500 grams.
• All purpose flour - 1/2 tea spoon.
• Vinegar - 1 tea spoon.
• Oil - to fry.
• Green chillies - 4-5 numbers. | In a bowl add chicken pieces, add ginger garlic paste, chili powder, pepper powder, garam masala, curry leaves chopped, chopped coriander leaves, salt, mix it well.
Put it in the refrigerator for 2 to 4 hours.
Then add red chili paste, cornstarch, all-purpose flour, vinegar, mix it well and deep fry the chicken in the hot oil, and also deep fry green chilies, curry leaves with chicken.
| chicken-recipes |
Methi Chicken | 45 mins | Ingredients used in Methi chicken
• Green chilies (chopped) - 3 numbers.
• Garam masala - 1 tea spoon.
• Red chili powder - 1 tea spoon.
• Coriander powder - 2 teaspoons.
• Turmeric powder - 1/2 tea spoon.
• Ginger garlic paste - 1+1/2 tea spoon.
• Cumin seeds - 1 tea spoon.
• Onion (chopped) - 2 numbers.
• Tomatoes (chopped) - 3 numbers.
• Chicken - 1000 grams.
• Methi leaves (chopped) - 3 bunch.
• Curd/yoghurt - 1/2 cup.
• Salt - to taste.
• Coriander leaves (chopped) - 1/2 bunch.
• Oil - 2 tablespoons. | Heat oil in a pan, add cumin seeds when to splutter add chopped onion and cook until golden brown.
To it even add turmeric powder, ginger garlic paste, cook, until raw flavour of the paste is gone.
Then add chopped tomatoes, green chillies, chilli powder, coriander powder, yoghurt (whisked in some water) and cook covered till well cooked
In the same pan, add methi leaves, chicken and cook with closed lid for 7 minutes then increase flame till the sauce thickens
At last, add coriander leaves and garam masala powder to it and mix.
Serve hot with rice or naan with cold curd accompaniment.
| chicken-recipes |
Chicken Biryani Arabic Makloubeh Rice | 50 mins | Ingredients used in Chicken Biryani Arabic Makloubeh Rice
• Egg plant(big) - 1 number.
• Lemon juice - 2 tablespoons.
• Ginger garlic paste - 1 tablespoon.
• Oil - 3 tablespoons.
• Salt - to taste.
• Cumin powder - 1 tea spoon.
• Coriander powder - 1 tea spoon.
• Garam masala - 1 tablespoon.
• Chicken stock - 2 cups.
• Basmati rice - 1 cup.
• Chicken - 500 grams.
• Potato(big size) - 1 number.
• Cauliflower florets - 8 numbers.
• Chili powder - 1 tablespoon. | First marinate the chicken, in a bowl add big pieces of chicken add garam masala, chilly powder, coriander powder, cumin powder, salt, oil, ginger garlic paste, lemon juice, mix it properly, rest for overnight.
Fry the eggplant (sliced), potato (sliced) and cauliflower keep it aside.
Heat oil a pan add marinated chicken, eggplant, potato, cauliflower and then add basmati rice.
Gently pour the chicken stock on the top of the rice, put the lid on and first 5 minutes high flame, 10 minutes medium flame, 20 to 25 minutes slow flame lined with a tawa.
Now take a plate upside down the biryani and serve it.
| chicken-recipes |
Khan Biryani | 60 mins | Ingredients used in Khan Biryani
• Turmeric powder - 1 pinch.
• Salt - to taste.
• Red chili powder - 1 tea spoon.
• Garam masala powder - 1/2 tea spoon.
• Coriander powder - 1 tea spoon.
• Ginger garlic paste - 1 tablespoon.
• Lemon juice - 1/2 number.
• Oil - 4 tablespoons.
• Curd - 2 cups.
• Onion (slices) - 3 numbers.
• Basamathi rice - 500 grams.
• Whole garam masalas (each) - 5 numbers.
• Bay leaf - 2 numbers.
• Mint leaves - 2 bunch.
• Coriander leaves(chopped) - 1 bunch.
• Food colour - pinch.
• Atta dough - 1 cup.
• Chicken - 1000 grams. | In a bowl add chilli powder, salt, turmeric powder, garam masala powder, coriander powder, ginger garlic paste, lemon juice, oil, mix well.
Then add chicken, mint leaves rub the chicken well with this masalas and pour curd do not mix the curd, keep in the fridge for overnight.
Boil Rice. In a muslin cloth add all the spices, wrap it and keep aside.
Now in a pan add oil then add chopped onions, salt, cook until slightly golden brown colour once it is done remove if any excess oil, and also half of the onion.
Now spread the balance fried onions and pour the marinated chicken spread it equally, and put the wrapped masala dry.
Now spread half of the rice, onions, mint leaves, chopped coriander leaves, now spread leftover rice, onions, coriander leaves.
Finally, sprinkle colour close it with a lid but the steam should not come out for this take a chapati dough and make a thread put an out the dish and close it with the lid and put some weight on top of the lid to avoid the steam.
Cook for 30 to 45 minutes.
Now khan biryani is ready to serve.
| chicken-recipes |
Chilli Chicken Indo Chinese | 40 mins | Ingredients used in Chilli Chicken Indo Chinese
• Chicken - 500 grams.
• Red chillis - 4 numbers.
• Green bell pepper - 1/2 number.
• Onions (cubes) - 1 number.
• Pepper powder - 1/2 tea spoon.
• Ajinamoto - 1/4 tea spoon.
• Cashew nuts - 15 numbers.
• Salt - to taste.
• Sugar - 1/2 tea spoon.
• Corn flour - 1 tablespoon.
• Sesame seeds oil - 1 tablespoon.
• Soya sauce - 2 tablespoons.
• Chilli garlic paste - 1 tablespoon.
• Celery - 1 number.
• Spring onions - 1 number.
• Egg - 1 number.
• Ginger (chopped) - 1 tea spoon.
• Garlic(chopped) - 1 tea spoon.
• Oil - to fry.
• Red chili powder - 1/4 tea spoon.
• Vinegar - 1-2 teaspoons.
• Corn flour slurry - 4 teaspoons. | In a bowl add chicken, cornflour, salt, a pinch ofajinamoto, egg mix all these and add pepper powder mix again.
Deep fry these chicken and keep aside.
In another pan addsesame seeds oil, red chilies dry, chopped ginger and garlic mix well then add cashew nuts, onions, bell pepper cubes, celery, spring onion, chili powder, pepper, soya sauce, chili garlic paste mix well then add ajinamoto, sugar, salt mix well.
Then add chicken stock or water bring it a boil and add chicken mix well then add the cornflour slurry cook for few minutes and the chili chicken is ready.
| chicken-recipes |
Pizza With Pizza Base | 75 mins | Ingredients used in Pizza with Pizza Base
• All purpose flour (maida) - 6 cups.
• Sugar - 1/2 tea spoon.
• Salt - 1 tea spoon.
• Yeast - 7 grams.
• Olive oil - as required.
• Water - 250 ml.
• Pizza sauce - 2 tablespoons.
• Jalapeno - 1/2 tablespoon.
• Pineapple (slices) - 1/2 tablespoon.
• Capsicum (slices) - 1 tablespoon.
• Onion (slices) - 1/2 tablespoon.
• Cheese - as required.
• Chicken (optional) - 1 cup. | In warm water, mix yeast, sugar, salt and a cup of all-purpose flour and mix. Set aside for 10-15 minutes.
in a bowl add 5 cup flour, 5 teaspoons of olive oil and mix in yeast mixture into flour. Knead it till soft dough. Tap with olive oil.
Coverwith wet muslin cloth and rest for 1 hour.
Knead again, for 3 minutes and rest it for 30 minutes.
Dust the rolling place with dry flour, take a lump of dough, pat or roll into a pizza base rest for 5 minutes..
Spread pizza sauce evenlyas required, add toppings (alpino, pineapple, capsicum, onion slices).
Add grated cheese evenly, some olive oil and brush the edges with olive oil.
Now place it in a hot pan and then in the oven to bake.
Bake in a hot (450 - 475 deg Fahrenheit) oven, till base, is crisp and light.
Let the pizza cool down for 5 minutes and then cut into slices.
For another thin variation, spread pizza base thin and top it with meat dumplings, onion slices, capsicum slices, alpino, grated cheese, sprinkle olive oil and bake it.
| chicken-recipes |
Frankie - Katti Roll | 50 mins | Ingredients used in Frankie - Katti Roll
• Egg - 1 number.
• Coriander leaves (chopped) - 1 springs.
• Lemon juice - 1 number.
• Chaat masala - 1/2 tea spoon.
• Coriander powder - 1 tea spoon.
• Cumin powder - 1 tea spoon.
• Bell pepper (chopped) - 1 number.
• Chili powder - 1 tablespoon.
• Tomatoes (chopped) - 3 number.
• Turmeric powder - pinch.
• Onion (chopped) - 1 number.
• Ginger and garlic (crushed) - 1 tablespoon.
• Chicken (minced /cut into small pieces) - 500 grams.
• Water - as required.
• Oil - as required.
• Salt - to taste.
• Wheat flour - 1/4 cup.
• Maida / all-purpose flour - 1 cup.
• Cumin seeds - 1/2 tea spoon. | Take a bowl, add maida, wheat flour, salt, 1 teaspoon of oil, mix well then add water to make a soft dough, keep it side for 15 minutes.
Slice tomato, onion, bell pepper and keep it a side. Beat an egg and keep it a side.
Take a pan, add oil, cumin seeds, crushedginger and garlic , onion, cook till onions are golden brown.
Then add turmeric powder, chopped tomatoes , chopped bell pepper, chill powder, coriander powder, cumin powder along with 1/4 cup of water, mix well and cook for 5 minutes.
To it, even add chicken to it, mix well and cook with closed lid till this chicken is tender, then add chaat masala, lemon juice, coriander leaves and keep it aside.
Now take the dough, make a thin chapati, apply oil spread all over, then sprinkle maida fold it.
Later fold the sheet like strips as shown in video, circle it and press in center, rest it for 10 minutes.
After 10 minutes, roll it again into a chapati, add it to tava cook both the side lightly, apply oil one side then spread beaten egg on top spread and turn it over.
Once it is cooked, transfer it to a plate then add the cooked chicked mixture, sprinkle sliced onions, tomatoes, bellpepper, lemon juice, roll the chapati as frankie.
Serve it hot.
| chicken-recipes |
Chicken Pukhi Biryani | 60 mins | Ingredients used in Chicken pukhi Biryani
• Curd - 1 cup.
• Mint leaves - 1 bunch.
• Saffron - 1/4 grams.
• Salt - to taste.
• Red chili powder - 2 teaspoons.
• Coriander leaves(chopped) - 1 bunch.
• Ginger garlic paste - 1 tablespoon.
• Golden fried sliced onions - 1/2 cup.
• Sliced onions - 1 cup.
• Oil - 6 tablespoons.
• Biryani masala - 2 tablespoons.
• Black cumin seeds - 1/2 tea spoon.
• Garam masala whole - 50 grams.
• Chicken pieces - 1000 grams.
• Basmati rice - 500 grams.
• Green chillies - 3 numbers.
• Lime juice - 1/2 number. | Soak basmati rice in a container for 30 minutes.
In a pan add 4 tablespoon oil, whole garam masalas, onions sliced, salt, ginger-garlic paste and mix well let the onions become into slight golden color then add the chicken.
Spread the chicken evenly in the pan then add biryani masala, green chillies, mint leaves, coriander leaves, lemon juice, red chilli powder, curd and close the pan with the lid and cook for 10 minutes.
Take a bowl add water to cook rice, let the water boil, then add 2 tablespoon oil, salt, cumin seeds and soaked rice into it.
Cook till the rice is done up to 90% once it is done remove it and strain the rice.
Now remove some chicken in another bowl then add rice, fried onions, mint leaves, coriander leaves, saffron water then add chicken, rest of the rice, mint, coriander, saffron water, onion fried, chicken sauce, close it with a lid.
Now take a bowl add all purpose flour, water to make a dough and seal the lid to avoid steam.
Cook in theoven for 25 to 30 minutes.
| chicken-recipes |
Chicken Rezala Mughlai Delicacies | 45 mins | Ingredients used in Chicken Rezala Mughlai Delicacies
• Garam masala - 1/4 tea spoon.
• Green chilies (chopped) - 5 numbers.
• Salt - to taste.
• Onion paste - 1 cup.
• Ginger garlic paste - 1 tablespoon.
• White pepper powder - 1 tea spoon.
• Oil - 2 tablespoons.
• Cashew nut and poppy seed paste - 1 tablespoon.
• Curd - 1 cup.
• Butter - 2 tablespoons.
• Bay leaf - 3 numbers.
• Cardamom - 4 numbers.
• Cinnamon sticks - 3 numbers.
• Cloves - 4 numbers.
• Chicken - 500 grams.
• Red chillies - 3 numbers.
• Saffron - 1 pinch.
• Sugar - 1/2 tea spoon.
• Onion rings - 12-15 numbers. | First marinate the chicken with salt, a little bit of white pepper powder, ginger garlic paste, curd, onion paste and rest for 2 to 3 hours.
Heat butter in a pan add whole garam masala (cloves, cinnamon sticks, cardamom, bay leaves), onion paste, ginger garlic paste cook till raw flavor is gone.
Now add white pepper powder, salt, chopped green chilies, cashew nut and poppy seed paste, curd mix it.
Add marinated chicken, water once it comes to boil put the lid on and let it cook for 30 minutes in a slow flame.
After that add garam masala, sugar mix it cook for till chicken is tender.
Heat oil in another pan add red chilly, onion rings, sprinkle some salt, cook till onions are brown and pour this on the top of the chicken cook it for 2 to 3 minutes and add saffron switch off the flame.
| chicken-recipes |
Chicken Korma | 40 mins | Ingredients used in Chicken Korma
• Coriander powder - 1 tablespoon.
• Cumin powder - 1 tea spoon.
• Curd - 1 cup.
• Curry leaves - 1 spring.
• Onion (finely chopped) - 2 numbers.
• Whole garam masala spices - 3-5 pieces.
• Ginger garlic paste - 1 tablespoon.
• Oil - 2 tablespoons.
• Coconut (grated) - 1 cup.
• Salt - 1 to taste.
• Turmeric powder - 1/4 tea spoon.
• Pepper powder - 1 tea spoon.
• Chicken - 500 grams.
• Cashewnuts or poppy seeds - 2 tablespoons.
• Green chilies (chopped) - 2 numbers.
• Coriander leaves (chopped) - 1 tablespoon.
• Cumin seeds - 1 tea spoon.
• Mustard seeds - 1 tea spoon. | In a big frying pan heat oil, add garam masala spices, mustard seeds, when splutter add cumin seeds, chopped onion, salt then fry the onions until they turn golden brown.
Blend cashews and coconut to a fine paste.
Now add the turmeric powder, ginger and garlic paste, curry leaves, chopped chilies.
After a few minutes add the coconut and cashew or poppy seed paste, stir and then add the yogurt, cumin powder, coriander powder.
Add the chicken pieces and cook in the gravy, add pepper powder and cook it.
Serve hot with chopped coriander as garnish.
| chicken-recipes |
Chicken Tikka Masala | 45 mins | Ingredients used in Chicken Tikka Masala
• Cashewnuts - 1 tablespoon.
• Whole garam masala (each) - 3-4 numbers.
• Methi powder - 1 tea spoon.
• Turmeric powder - 1/2 tea spoon.
• Cumin seeds - 1/2 tea spoon.
• Red chilli powder - 2 teaspoons.
• Ginger garlic paste - 2 tablespoons.
• Cumin powder - 1 tablespoon.
• Coriander powder - 1 tablespoon.
• Coriander leaves(chopped) - 1 tablespoon.
• Yogurt - 1 cup.
• Green chillies - 4 numbers.
• Red pepper - 1 number.
• Onion (chopped) - 1 number.
• Tomato - 2 numbers.
• Chicken - 500 grams.
• Salt - to taste.
• Lemon - 1/2 number.
• Cream (optional) - 1 tablespoon.
• Onion cubes - 1 number.
• Oil - 4 tablespoons. | Take boneless chicken but cut into small pieces and also vegetables, onions, bell peppers.
In a blender add tomato, cashew nuts and blend it.
Take a bowl add 1/4 teaspoon turmeric powder, 1 teaspoon chilipowder, little coriander powder, 1 teaspoon ginger garlic paste, 1/2 teaspoon kasuri methi powder, curd, lime juice, salt, 2tablespoon oil mix it and use half of this marinate to vegetables and a half to chicken mix well and keep aside for 1 hr.
After one hour grill chicken and vegetables till they are half cooked.
Take a pan add 2tablespoon oil, whole garammasala, cumin seeds, chopped onion, salt cook slowly.
Now add turmeric powder,ginger garlic paste, cumin powder, coriander powder, chili powder, little water mix well and add tomato paste which was blended mix well close it with a lid for 5 minutes.
Now add the cooked chicken and vegetables let it cook for 2minutes, and add cream optional, coriander leaves.
| chicken-recipes |
Andhra Chicken Pulao | 50 mins | Ingredients used in Andhra Chicken Pulao
• Fried cashewnuts - 10 number.
• Coriander leaves - 1 bunch.
• Poppy seeds - 2 teaspoons.
• Coriander powder - 1 tablespoon.
• Salt - to taste.
• Turmeric powder - 1/4 tea spoon.
• Chili powder - 1 tablespoon.
• Green chilies slit - 6 numbers.
• Ginger garlic paste - 1 tablespoon.
• Cinnamon stick (1 inch) - 4 pieces.
• Cloves - 6 numbers.
• Cardamom - 4 numbers.
• Curry leaves - 2 springs.
• Mint leaves - 1 bunch.
• Curd - 1 cup.
• Oil - 2 tablespoons.
• Onion sliced - 1 cup.
• Fresh coconut - 1/2 cup.
• Chicken - 500 grams.
• Basmati rice soaked - 1 cup.
• Water - as required.
• Black cumin seeds - 1 tea spoon.
• Lime juice - 1 tablespoons. | Marinate the chicken add salt, red chili powder, curd, mint leaves, curry leaves and mix it once and keep aside.
In a pan add poppy seeds, whole garam masala, after dry roasting let it cool down then transfer into a blender and make it into a fine powder. Then add fresh coconut pieces and make into a fine paste and keep aside.
Take another pan and add oil, whole garam masala, onion, salt and saute it well.
Add ginger garlic paste, turmeric powder, slit green chilies, curry leaves and saute it for 3 to 4 minutes.
Add coconut and poppy seeds paste, coriander powder and cook it for 5 minutes.
Add marinated chicken to the pan and mix with masala put on the lid and cook it for 10 minutes.
Then add one cup of soaked basmati rice and spread it and put on the lid and cook it.
Now add one glass of water and mix it once.
In the top add fried cashew nuts, coriander leaves and put on a lid and cook in a slow flame for 20 minutes.
| chicken-recipes |
Spring Onion Chicken | 40 mins | Ingredients used in Spring Onion Chicken
• Chicken - 800 grams.
• Coriander leaves (chopped) - 1 tablespoon.
• Ginger garlic paste - 1 tea spoon.
• Coriander powder - 1 ½ tea spoon.
• Chili powder - 1 ½ tea spoon.
• Salt - to taste.
• Turmeric powder - 1 pinch.
• Coconut power - 1 tea spoon.
• Oil - 1 tablespoon.
• Cumin seeds - 1/2 tea spoon.
• Garam masala powder - 1/2 tea spoon.
• Spring onion - 2 bunch.
• Lemon juice - 1 number. | First cut the spring onion into two parts(i.e., white & green parts) and separate them.
Nowblend the white part to a coarse paste or finely chop it and keep aside.
Then finely chop the green part and keep aside.
Heat oil in a pan, add cumin seeds, coconut powder and saute it for a minute.
Then add onion paste mix well.
Season it with ginger garlic paste, salt and cook by stirring occasionally until light golden brown color
In it add turmeric powder, chili powder, coriander powder, mix well.
Add chicken, chopped spring onion leaves and cook with closed lid till the chicken is tender.
At last, garnish with chopped coriander leaves, garam masala powder, lemon juiceand serve it.
| chicken-recipes |
Hyderabadi Mutton Biryani | 45 mins | Ingredients used in Hyderabadi Mutton Biryani
• Turmeric powder - 1 tea spoon.
• Saffron - 1 tea spoon.
• Coriander leaves (chopped) - 1 bunch.
• Salt - to taste.
• Red chili powder - 1 tablespoon.
• Oil - as required.
• Ginger garlic paste - 2 tablespoons.
• Golden fried sliced onions - 2 cups.
• Mint leaves (chopped) - 1 bunch.
• Green chilies - 3 numbers.
• Curd - 2+1/2 cups.
• Mutton - 1000 grams.
• Basmati rice - 500 grams.
• Black cumin seeds - 1 tea spoon.
• Garam masala powder - 2 tablespoons.
• Lime juice - 1 number.
• Meat tenderizer - 1 tea spoon.
• Coriander powder - 1 tablespoon.
• Cumin powder - 1/2 tea spoon.
• Pepper(crush) - 1 tea spoon.
• Mace - 1 number.
• Cloves - 3 numbers.
• Black cardamom - 1 number.
• Green cardamom - 3 numbers.
• Crush pepper - 1 tea spoon.
• Water - as required. | Soak rice for about 40 minutes.
First, boil the water, add oil, salt, rice, shahi jeera then cook the rice for 40% in it,
Then cook the rice until 50% done, a drain and keep aside.
Next, marinate mutton with a meat tenderizer for 1 hour, keep aside.
Then add chopped green chilies, salt, red chilli powder, shahi jeera, coriander leaves, half of the mint leaves, cumin powder, half of the fried onion, crushed pepper powder, mace, cloves, black cardamom, green, cardamom, lime juice, curd, some oil, mix well.
Now in another heavy bottomed pan, add the marinated mutton in the bottom and top it off with 40% cooked rice, add chopped mint leaves, coriander leaves, and fried onions.
Repeat the same process twice with 50% cooked rice, sprinkle saffron water, coriander leaves, mint leaves, garam masala powder, fried onion. Cook for 30 minutes by placing tightly closed lid.
Serve hot with raita and mirchi ka salan.
| mutton-and-lamb-recipes |
Mutton Rogan Josh | 51 mins | Ingredients used in Mutton Rogan josh
• Fennel seeds powder - 1 tablespoon.
• Ginger powder - 3/4 tablespoons.
• Kashmiri red chili powder - 1+1/2 tablespoons.
• Saffron - pinch.
• Cumin seeds - 1/4 tea spoon.
• Mace/javitri - 2 numbers.
• Green cardamom - 6 numbers.
• Cinnamon sticks (small) - 4 piece.
• Black cardamom - 4 numbers.
• Mutton - 500 grams.
• Salt - to taste.
• Hing/asafoetida - 1/4 tea spoon.
• Ghee - 2 tablespoons.
• Water - as required. | In a bowl add hing, red chili powder, ginger powder, fennel seeds powder and water mix this into a watery paste, keep it aside.
In a blender add cumin seeds, green cardamom, cinnamon stick, mace and make it into a coarse powder.
Heat ghee in a pan add black cardamom, mutton pieces and roast it.
Now add masala watery paste, saffron, water, and salt, then cover the lid, cook it for 45 minutes.
After 45 minutes add masala powder mix it and cook it for 30 minutes.
NowRoganJoshMutton is ready to serve.
| mutton-and-lamb-recipes |
Boti Curry | 60 mins | Ingredients used in Boti curry
• Coconut powder - 1 tablespoon.
• Coriander powder - 1 tablespoon.
• Turmeric powder - pinch.
• Ginger garlic paste - 1 tablespoon.
• Salt - to taste.
• Garam masala powder - 2 numbers.
• Oil - 1 tablespoon.
• Red chilli powder - 1 tea spoon.
• Boti - 500 grams.
• Coriander leaves (chopped) - 1 bunch.
• Onion (chopped) - 1 number.
• Water - as required.
• Cloves - 2 numbers.
• Cardamom - 1 number.
• Cinnamon - 1 small.
• Caraway seeds - 1 tea spoon. | Clean in hot water and cut all the meat and keep it aside.
Take a pan add oil, cloves, cinnamon, cardamom, caraway seeds and saute it.
Add onion chopped, salt, mix well then add ginger garlic paste, turmeric powder, all meat and mix well if required add water to cook.
Now add coriander powder, coconut powder, red chili powder mix well cook till meat is tender if required pressure cook.
Once meat is tender add garam masala powder, coriander leaves chopped.
Serve it hot with hot rice.
| mutton-and-lamb-recipes |
Liver Masala | 50 mins | Ingredients used in Liver Masala
• Water - as required.
• Coriander leaves (chopped) - 2 tablespoons.
• Lemon juice - 1/2 number.
• Oil - 2 tablespoons.
• Cloves - 4 numbers.
• Onion (chopped) - 1 cup.
• Coriander powder - 1/2 tea spoon.
• Coconut powder - 1 tea spoon.
• Turmeric - 1 pinch.
• Salt - to taste.
• Ginger garlic paste - 1 tea spoon.
• Red chili powder - 1 tea spoon.
• Liver - 500 grams.
• Cardamom - 2 numbers.
• Milk - 1 cup. | Take a bowl add liver pieces into it add some milk to it and soak for 30minutes and then wash it with water, then add a pinch of red chili powder, salt, oil, ginger garlic paste and mix it well.
Now take a nonstick pan add little oil then add the spices mixed liver pieces into it and saute them let it cook for 5minutes and transfer it to another plate.
Take the same pan add oil, cardamom, cloves, onions, ginger garlic paste, turmeric powder, mix them, then add red chili powder, coriander powder, coconut powder saute them add little water and let it cook for 5-10 minutes in very low flame.
Once masala is cooked add the cooked liver pieces into it and close with a lid cook for 2-3 minutes in slow flame.
After 3minutes remove the lid add some garam masala chopped coriander leaves if required lemon juice and serve.
| mutton-and-lamb-recipes |
Bheja Fry Brain Fry | 65 mins | Ingredients used in Bheja Fry brain fry
• Lemon juice - 1 tablespoon.
• Red chilli powder - 1/2 tea spoon.
• Coriander powder - 1 tea spoon.
• Pepper powder - 1/2 tea spoon.
• Curry leaves - 3 springs.
• Ginger garlic paste - 1 number.
• Green chillies (chopped) - 3 numbers.
• Turmeric powder - 1 pinch.
• Salt - to taste.
• Onion (chopped) - 3 numbers.
• Cinnamon stick (1 inch) - 2 small.
• Cloves - 2 numbers.
• Shah zeera - 1 tea spoon.
• Cardamom - 2 numbers.
• Brain (goat) - 3 big.
• Oil - as required.
• Coriander leaves (chopped) - 1/2 bunch. | Soak Brain in hot water for 5 minutes this helps in cleaning.
Take a pan add oil, cloves, cinnamon, cardamom, caraway seeds and saute.
Now add chopped onions, salt cook till it becomes light brown color.
Add Turmeric powder, ginger garlic paste, green chilies, curry leaves, pepper powder, coriander powder, red chili powder saute all this for few minutes.
Cut brain into equal pieces and add to the masala cook for 5 minutes by closing with a lid.
Lastly, add chopped Coriander leaves and lemon juice.
| mutton-and-lamb-recipes |
Paya Attu Kalu Curry | 85 mins | Ingredients used in Paya Attu kalu curry
• Turmeric powder - 1 tea spoon.
• Ginger garlic paste - 1 tablespoon.
• Curry leaves - 1 spring.
• Onions (chopped) - 1 number.
• Bayleaf - 3 numbers.
• Cardamom - 2 numbers.
• Cinnamon - 2 numbers.
• Shah zeera - 1 tea spoon.
• Cloves - 2 numbers.
• Oil - 2 tablespoons.
• Lamb legs - 8 numbers.
• Salt - to taste.
• Green chilles - 3 numbers.
• Coconut powder freshly made - 1 tablespoon.
• Coriander powder - 1 tablespoon.
• Garam masala powder - 1/2 tea spoon.
• Pepper powder - 1/2 teaspoons.
• Red chill powder - 1 tea spoon.
• Corainder leaves - 1 bunch.
• Water - as required. | Clean Lamb Legs with little turmeric and water and keep it aside.
Take Pressure Cooker add oil to it then add cardamom, cloves, cinnamon, caraway seeds, bay leaf, onions chopped, mix it a little bit then add curry leaves, ginger garlic paste, turmeric powder, Green chilies and salt as per taste mix these ingredients.
Now add Lamb legs to this mixture, mix it well and add water as required and close the pressure cooker with the lid, let it cook for at least 30 minutes in slow flame.
Once the lamb legs are cooked then add coconut powder, Coriander powder, garam masala powder, pepper powder, red chilly powder and mix all these ingredients well.
Cook for another 10 to 15 minutes if you want more soup you can add some more water to it.
Lastly, add choppedcoriander leaves and serve.
| mutton-and-lamb-recipes |
Kadai Gosht Mutton | 60 mins | Ingredients used in Kadai Gosht Mutton
• Ginger (juliennes) - 1 piece.
• Green chillies - 3 number.
• Kadai masala - 1 tablespoon.
• Tomatoes (slices) - 4 number.
• Onions (sliced) - 2 number.
• Turmeric powder - 1/4 tea spoon.
• Salt - to taste.
• Mutton - 500 grams.
• Yogurt - 1/2 cup.
• Coriander leaves(chopped) - 1/2 bunch.
• Mint leaves(chopped) - 1/2 bunch.
• Oil - 1 tablespoon.
• Chilli powder - 1 tea spoon.
• Dry red chilies - 3 numbers.
• Pepper corns - 1 tea spoon.
• Coriander seeds - 1 tea spoon.
• Cumin seeds - 1 tea spoon.
• Feenel seeds - 1 tea spoon.
• Dry fenugreek leaves - 1 tablespoon. | Heat oil in a pan, add mutton, cook this mutton until brown in color.
Now, add turmeric powder, slices of onions, tomatoes, cook this for 40 minutes till mutton is cooked.
Then add salt, yogurt, Kadai masala, chopped green chilies, red chili powder, ginger juliennes, chopped coriander leaves and mint leaves and cook it to the consistency required.
Kadai masala:
Dry roast the dry red chilies, peppercorns, coriander seeds, cumin seeds, fennel seeds, dry fenugreek leaves and transfer into a blender and make a fine powder.
| mutton-and-lamb-recipes |
Gongura Mutton Curry | 60 mins | Ingredients used in Gongura Mutton Curry
• Mutton - 500 grams.
• Turmeric powder - pinch.
• Ginger garlic paste - 1 tablespoon.
• Onion (chopped) - 1 number.
• Oil - as required.
• Salt - to taste.
• Red chili powder - 1 tea spoon.
• Coriander powder - 1 tea spoon.
• Cumin powder - 1/2 tea spoon.
• Green chilies (slited) - 5 numbers.
• Sorrel leaves - 5 bunch.
• Coriander leaves - 1/2 bunch.
• Garam masala powder - 1 tea spoon.
• Shahi jeera - 1 tea spoon.
• Water - as required.
• Cardamom - 2 numbers.
• Cloves - 2 numbers.
• Cinnamon stick - 1 small. | Take mutton in a presure cooker, add cumin powder, coriander powder, red chilli powder, 1/2 cup of water, salt and mix well and cook it with closed lid till the mutton pieces are tender.
Now in a pan, add oil, whole garam masala spices along with shahi jeera, chopped onions, salt cook this till onions change colour to golden brown.
Now add ginger garlic paste and saute it till raw flavor is gone.
To it, even add turmeric powder, green chillies,sorrel leaves, mix well and cook it on a very slow flame till oil oozes out .
Then add cooked mutton along with the remaining water to the same pan and let it cook for 5 more minutes.
At last, add some water (if required) then add garam masala powder, coriander leaves and mix well.
serve with rice or roti.
| mutton-and-lamb-recipes |
Spicy Lamb Chops | 60 mins | Ingredients used in Spicy Lamb chops
• Maida - 1 tea spoon.
• Pepper powder - 1/4 tea spoon.
• Sugar - pinch.
• Lamb chops - 10 numbers.
• Corn oil - 150 ml.
• Vinegar - 1+1/2 tablespoon.
• Lemon juice - 1/2 tea spoon.
• Salt - to taste.
• Ginger garlic paste - 2 tea spoon.
• Red chili powder - 1/2 tea spoon.
• Fresh chopped coriander leaves - 1 bunch.
• Curd - 3 tablespoons.
• Coriander powder - 1 tablespoon. | For Lamb chops first, need to marinate them.
In a plate,add ginger garlic paste, red chili powder, pepper powder, curd, salt, vinegar, sugar, coriander powder, coriander leaves, lime juice, flour and mix it well.
Now marinate the lamb chops with above mixture for about 20 minutes.
Take a nonstick pan, add oil to it then add the marinated chops into the pan evenly and cook for 5 minutes and turn over and close with a lid cook on very low flame for at least 20 -30 minutes keep turning in between.
Cook till they become tender and golden brown in color.
Delicious Spicy lamb chops are ready to serve.
| mutton-and-lamb-recipes |
Keema Paratha | 35 mins | Ingredients used in Keema Paratha
• Ginger garlic paste - 4-6 teaspoons.
• Garam masala powder - 1/2 tea spoon.
• Chilly powder - 3/4 tea spoon.
• Salt - to taste.
• Oil - as required.
• Onion (chopped) - 1 number.
• Tomatoes (chopped) - 1 number.
• Green chillies (chopped) - 2 numbers.
• Meat (leg portion) - 500 grams.
• Tumeric powder - 1 pinch.
• Coriander leaves (chopped) - 1/2 bunch.
• Atta/wheat flour - 1 cup.
• Cumin powder - pinch.
• Coriander powder - 1/2 bunch.
• Water - as required. | Take one cup atta (wheat flour) mix in a bowl with a pinch of salt, oil, and water and keep it aside.
Remove bones, skin, and fat from meat and cut into 1 to 2 size pieces and mince it.
Heat a pan add oil, Fry onions, salt, turmeric,ginger garlic paste, green chilies, Add tomatoes once the tomatoes are dry then minced meat, keep mixing, then add cumin powder,coriander powder, chili powder, garam masala cook till the meat becomes dry.
Once it is done add coriander leaves, Transfer it to a plate to cool down. Now take atta as dumpling take equal quantity of stuffing, and stuff this in atta and make a chapati.
Take a pan cook both the sides with butter or ghee.
Now keema paratha is ready to serve.
| mutton-and-lamb-recipes |
Basic Lamb Curry | 60 mins | Ingredients used in Basic Lamb Curry
• Cumin powder - 1 tablespoon.
• Ginger garlic paste - 1 tablespoon.
• Green chillies - 2 numbers.
• Lamb - 500 grams.
• Oil - as required.
• Pepper powder - 1/2 tea spoon.
• Turmeric powder - 1/2 tea spoon.
• Red cilli powder - 1 tea spoon.
• Coconut powder - 1 tablespoon.
• Cumin seeds - 1 tea spoon.
• Coriander powder - 2 tablespoons.
• Coriander leaves - 1/4 bottle.
• Onion (chopped) - 2 numbers.
• Salt - to taste.
• Water - as required.
• Cardamom - 2 numbers.
• Clove - 3 numbers.
• Cinnamon stick - 1 small. | Heat oil in a pan, add cinnamon, green cardamom, cloves, cumin seeds, chopped onionand cook till they are slightly brown at the edges.
Add salt, turmeric powder, ginger garlic pasteand saute it.
Add cleaned lamb pieces and cook for some time.
Then add chili powder, coriander powder, cumin powder and mix it.
Add water and cook for 20-30 minutes till lamb is 90%cooked (You can also cook lamb in a pressure cooker).
Add green chilies, coconut powder and pepper powder, coriander leaves and cook for another 10 minutes till the sauce is thickened.
Serve hot with rice, roti or naan by sprinkling coriander leaves on top.
| mutton-and-lamb-recipes |
Mutton Bones Rasam | 85 mins | Ingredients used in Mutton bones rasam
• Curry leaves - 1 spring.
• Tomato (chopped finely) - 1 number.
• Tender mutton bones with fat - 250 grams.
• Mint leaves(chopped) - 2 tablespoons.
• Salt - to taste.
• Dry red chillies - 3 numbers.
• Peppercorns - 1/2 tea spoon.
• Coriander seeds - 1 tea spoon.
• Fennel seeds - 1 tea spoon.
• Ginger - 2 pieces.
• Garlic - 5-6 cloves.
• Shallots - 4 numbers.
• Cumin seeds - 1/2 tea spoon. | First, boil the mutton bones in a lot of water for 1 hour.
Heat a pan add dry red chilies, peppercorns, cumin seeds, coriander seeds, fennel seeds, ginger, garlic and shallots, dry roast them, to make a coarsepaste
To the mutton bones, add tomatoes, curry leaves, mint, and salt.
Add the coarse masala paste and mix well, cover with a lid and cook until the tomatoes are totally cooked.
Switch off the flame and serve hot with any type of naan or rice.
| mutton-and-lamb-recipes |
Lamb Vindaloo | 50 mins | Ingredients used in Lamb Vindaloo
• Vinegar - 2 tablespoons.
• Sugar - 1/2 tea spoon.
• Mustard seeds - 1/2 tea spoon.
• Cumin seeds - 1/2 tea spoon.
• Cinnamon stick - 1 piece.
• Cloves - 3 numbers.
• Ginger small - 1 number.
• Garlic - 6-7 cloves.
• Pepper corns - 1/2 tea spoon.
• Red chilli dry (big) - 5-6 numbers.
• Salt - to taste.
• Lamb - 500 grams.
• Oil - 2 tablespoons.
• Coconut milk/ feni - 1/4 cup.
• Onions (chopped) - 1 number.
• Water - as required.
• Cardamom - 2 numbers.
• Papaya paste or meat tenderizer - 1 tablespoon. | Wash lamb, apply salt and meat tenderizer keep it aside for 1 hour.
Then add red chili, peppercorns, garlic, ginger, cloves, cinnamon, cardamom, cumin seeds, mustard seeds, sugar and soak all these in vinegar and coconut milk for 30 minutes
Then add this to a mixie jar blend it into a fine paste.
After one hour,take the lamb and add all the spice mixture mix well and keep aside for 4 hours.
After 4 hours take a pan add oil. When hot enough, add lamb and cook for about 5 minutes.
To it now add lamb masala, cook for 5 minutes then add chopped onions, cover the pan with a lid by adding some water and cook on a low flame.
Cook till the lamb is tender or oil oozes out and serve.
| mutton-and-lamb-recipes |
Achari Gosht | 50 mins | Ingredients used in Achari Gosht
• Lamb - 2 lbs.
• Oil - 1 tablespoon.
• Onion (chopped) - 1 number.
• Ginger garlic paste - 1 tablespoon.
• Turmeric powder - 1/2 tea spoon.
• Water - as required.
• Coriander powder - 1 tea spoon.
• Red chili powder - 1 tea spoon.
• Methi seeds - 1/2 tea spoon.
• Mustard seeds - 1/2 tablespoon.
• Cumin seeds - 1/2 tablespoon.
• Kalonji - 1/2 tablespoon.
• Saunf (fennel seeds) - 1/2 tablespoon.
• Chironji - 1/2 tablespoon.
• Dill seeds - 1/2 tablespoon.
• Green chilies (chopped) - 1 number.
• Salt - to taste.
• Curd - 1 cup.
• Sugar - pinch.
• Coriander leaves (chopped) - 1 bunch.
• Lemon juice - 1 tablespoon.
• Ginger (1 inch) - 1 small. | Take a pressure cooker, add oil, chopped onions, salt cook till the onions are brown color then add ginger garlic paste, turmeric powder mix well.
Add mutton, little water, coriander powder, red chili powder, mix well and cook till mutton is tender with closed lid .
Now for the achari powder, take a pan add methi seeds, mustard seeds, cumin seeds, kalonji, saunf, chironji, dill seeds, mix well till they are fried and blend them.
Take the same pan add oil, cumin seeds, methi seeds, kalonji, blended paste, cook it till oil oozes out
Now add the gravy of lamb which was cooked in the pressure cooker let it cook.
Now once the sauce is thick, add mutton, salt, curd and mix well cook for 10 minutes in slow flame, add sugar (optional).
Finally add chopped coriander leaves, green chilies, ginger slice, lemon and serve it with rice.
| mutton-and-lamb-recipes |
Bhuna Ghost | 60 mins | Ingredients used in Bhuna Ghost
• Methi leaves - 2 bunch.
• Water - as required.
• Red chili powder - 1 tea spoon.
• Coriander powder - 1 tablespoon.
• Mutton - 500 grams.
• Green chilies - 4 numbers.
• Turmeric powder - pinch.
• Ginger garlic paste - 1 tea spoon.
• Onion (sliced) - 1 cup.
• Bayleaf - 2 numbers.
• Oil - 1 tablespoon.
• Green bell pepper (chopped) - 1 number.
• Garam masala powder - 1/4 tea spoon.
• Coriander leaves (chopped) - 1 tablespoon.
• Salt - to taste.
• Whole garam masala (each) - 2 numbers.
• Black cumin seeds - 1/4 tea spoon. | Take a pressure cooker add oil, whole garam masala, bay leaf, sliced onions, salt cook until onions are golden brown color then add ginger garlic paste, turmeric powder, green chilies mix well.
Now add mutton mix well then add red chili powder, coriander powder, water mix well and cook until mutton is half cooked.
After that remove the pressure cooker lid and transfer the cooked mutton to a pan add methi leaves, bell pepper to it and cook till all the water is drained out keep mixing till it is dry.
Lastly, add garam masala powder and chopped coriander leaves and serve it with hot rice.
| mutton-and-lamb-recipes |
Goat Head Curry | 55 mins | Ingredients used in Goat head curry
• Coriander leaves (chopped) - 1 tablespoon.
• Garam masala powder - pinch.
• Coconut powder - 1 tablespoon.
• Coriander powder - 1 tea spoon.
• Pepper powder - 1/2 tea spoon.
• Red chilli powder - 1 tea spoon.
• Turmeric powder - 1/4 tea spoon.
• Ginger garlic paste - 1 tea spoon.
• Onion (chopped) - 1 number.
• Salt - to taste.
• Whole garam masala dry(each) - 2 number.
• Oil - 2 tablespoons.
• Goat head - 1 number.
• Water - as required.
• Black cumin seeds - 1/4 tea spoon. | Take a pan add oil, whole garam masala dry, onion chopped, salt mix and cook until onions are golden brown color.
Now add ginger garlic paste, turmeric powder, red chili powder, cut goat head mix well and add water as needed and transfer to apressure cooker, cook for 20 minutes.
Once it is cooked transfer into a pan and in this add pepper powder, coriander powder, garam masala powder, coconut powder and sprinkle Coriander leaves chopped mix well and cook.
Serve with rice or roti.
| mutton-and-lamb-recipes |
Mutton Masala Hyderabadi Style | 55 mins | Ingredients used in Mutton Masala Hyderabadi Style
• Coriander powder - 1 tablespoon.
• Ginger garlic paste - 1 tablespoon.
• Green chilly (chopped) - 4 numbers.
• Onion (chopped) - 1 cup.
• Whole garam masala - 1 tablespoon.
• Bay leaf - 3 numbers.
• Oil - 3 tablespoons.
• Dry coconut - 1/4 cup.
• Cashew nuts - 6 numbers.
• Sesame seeds - 1 tablespoon.
• Peanuts - 1 tablespoon.
• Mutton - 500 grams.
• Cumin powder - 1 tea spoon.
• Coriander leaves (chopped) - 1 bunch.
• Mint leaves(chopped) - 1/2 bunch.
• Mutton stock - 2 cups.
• Curd - 1/2 cup.
• Salt - to taste. | Cook mutton first in a slow flame till tender, and keep it aside with the liquid stock.
Heat a pan and add peanuts, sesame seeds, cashew nuts, dry coconut, roast them and make apaste and keep aside.
Heat oil in a pan add bay leaf, whole garam masala, finely chopped onions, salt, let this cook onion are lightly golden in color.
Add chopped green chilly, chopped coriander leaves, chopped mint leaves, cook this, greens are dried out and add ginger garlic paste, coriander powder, jeera powder, saute it.
Now add paste of coconut, peanutand sesame seeds, cook this till masala is nicely cooked, and add mutton stock, curd and bring to boil and cook it for at least 30 minutes.
Then add boiled mutton, cook it for 5 minutes in a slow flame, and after 5 minutes switch off the flame.
| mutton-and-lamb-recipes |