Baingan Di Kachri

INGREDIENTS:-

Brinjal - 1 medium and round
Red chilli powder - 2 teaspoon
Wheat flour - 5 tablespoon
Salt - as per taste
Oil - for shallow frying

METHOD OF PREPARATION:-

• Wash and cut the brinjal into thin slices.
• Sprinkle salt on the brinjal slices and leave to sweat for 20 minutes.
• Drain out water and pat dry.
• Spread the brinjal slices on a plate. Sprinkle red chilli powder and wheat flour on the slices.
• Overturn and sprinkle more red chilli powder and wheat flour on the other side too.
• Add little salt if required and keep aside.
• At the time of serving, heat oil in a frying pan and fry the brinjal slices till crisp on both sides. Turn with the help of a tong to brown both sides.
  
  
  

Palak Pakoras

INGREDIENTS:-

Palak leaves - 24

for the batter:

Gram flour - 1/2 cup

Semolina - 1/4 cup

Carom seeds - 1/2 teaspoon

Salt - as per taste

Red chilly powder - 1/4 teaspoon

Coriander powder - 1/2 teaspoon

Water - as required

Oil - for deep frying

METHOD OF PREPARATION:-

• Take palak leaves including a little stem of about 2 ". Wash the palak and pat dry on a clean kitchen towel.
• Put all the ingredients for the batter in a bowl, adding water to make a thick batter with a coating consistency. Do not make it thin as it will not coat the leaves properly.
• Heat the oil in a wok.
• Dip each palak leaf in the batter so that it gets well coated.
• Fry the leaves on medium heat, a few at a time, till golden and crisp on both sides. Remove and drain on an absorbent paper.

Baghaare Baingan

INGREDIENTS:-

Brinjals - 250g round ones
Onions - 2 cut into small pieces
Ginger - 2 teaspoon chopped finely
Garlic - 1 tablespoon chopped finely
Coriander seeds - 1 teaspoon
Sesame seeds - 1 1/2 teaspoon
Roasted peanuts - 3 tablespoon
Cumin seeds - 1/2 teaspoon
Poppy seeds - 1 teaspoon
Dry coconut - 1 " square
Fenugreek seeds - a pinch
Jaggery - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Red chilly powder - 1/2 teaspoon
Tamarind - 1 lemon sized ball soaked in hot water for 15 minutes
Curry leaves - a few
Oil - 1/2 cup
Salt - as per taste

METHOD OF PREPARATION:-

• Wash brinjals, make cross slits along the length of the brinjals ensuring that the brinjals are held together at the stem and keep aside.
• Roast the onions on a tawa for 8 minutes, till they soften a little and turn slightly golden brown.
• Dry roast on a medium heat, coriander seeds, sesame seeds, peanuts, cumin seeds, poppy seeds, dry coconut and fenugreek seeds till they are slightly brown and gives  out a roasted smell.
• Grind together the onions, roasted spices, ginger, garlic, salt, turmeric, red chilly powder and jaggery to a fine paste. Using only about 5 teaspoon of this paste stuff the brinjals, and keep aside. Add tamarind water to the remaining paste.
• Heat oil in a pan, add curry leaves and after a few seconds, add the stuffed brinjals. Shake the pan instead of stirring, to brown the brinjals evenly, for about 10 minutes.
• Add the ground spice paste mixed with tamarind water. Cook covered over medium heat for 7 minutes. Add 1/2 cup water and stir occasionally till brinjals get tender and oil separates.
  
  
  

Aloo ki Subji

INGREDIENTS:-

Baby potatoes - 4 cups boiled, peeled and cubed
Fresh yogurt - 1 cup
Gram flour - 1 teaspoon
Mustard seeds - 1/2 teaspoon
Cumin seeds - 1 teaspoon
Fennel seeds - 1 teaspoon
Bay leaf - 1
Cloves - 2
Cinnamon - 2 sticks
Asafoetida - a pinch
Red chilly powder - 2 teaspoon
Turmeric powder - 1/4 teaspoon
Coriander powder - 1 teaspoon
Ghee - 1 tablespoon
Coriander leaves - 2 tablespoon chopped

METHOD OF PREPARATION:-

• In a bowl combine the yogurt and gram flour and whisk well. Keep aside.
• Heat the ghee in a pan and add the mustard seeds. When they crackle, add the cumin seeds, fennel seeds, bay leaf, cloves, cinnamon and asafoetida and stir for a few seconds.
• Add the yogurt and gram flour mixture, chilly powder, turmeric powder, coriander powder and continue to stir till it comes to a boil.
• Add the potatoes and salt with 1/2 cup of water and mix well. Bring to a boil.
• Serve hot garnished with coriander leaves.
  

Dum Aloo

INGREDIENTS:-

Baby potatoes - 16
Cashew nuts - 2 tablespoon
Oil - 6 tablespoon
Cardamom - 2
Cinnamon - 1
Onion - 2 chopped roughly
Ginger - 2  " piece chopped
Green chillies - 1
Tomato - 3
Turmeric powder - 1/4 teaspoon
Coriander powder - 1/2 teaspoon
Red chilly powder - 3/4 teaspoon
Garam masala powder - 3/4 teaspoon
Salt - as per taste
Coriander leaves - 3 tablespoon chopped
Curds - 3 tablespoon

METHOD OF PREPARATION:-

• Soak the cashew nuts in curds for 15 minutes
• Peal potatoes. Prick them all over with a fork. Soak in salt water for 15 minutes.
• Drain and wipe dry the potatoes. Deep fry potatoes on medium flame till golden brown and till they are soft. Remove from oil and dry on an absorbent paper.
• Grind the onion and ginger to a paste. Keep it aside.
• Grind the tomatoes and green chilly to a fine paste.
• Heat oil in a kadai. Add cardamom and cinnamon. After a minute add the onion paste. Stir for 7 minutes till oil separates and onions turn golden brown.
• Add turmeric powder, coriander powder, red chilly powder, garam masala powder and salt. Cook on low heat till well browned.
• Add the tomato puree and cook till oil separates.
• Add the curd and cashew nut paste. Cook for 5 minutes till dry.
• Add enough water to get a thick gravy.
• Boil well, add the fried potatoes and keep on low heat for 5 minutes till the oil separates and the potatoes are well cooked and coated with the masala.
• Garnish with chopped coriander leaves.

Chicken Cafreal

INGREDIENTS:-

Chicken - 1 Kg
Oil - 3 tablespoon and for deep frying
Onion - 2 thinly sliced
Coriander seeds - 1 tablespoon
Cumin seeds - 1 teaspoon
Cloves - 6
Cardamoms - 8
Peppercorns - 8
Cinnamon - 1 " stick
Ginger - 1 " piece roughly chopped
Garlic - 5 flakes roughly chopped
Salt - as per taste
Vinegar - 3 tablespoon

METHOD OF PREPARATION:-

• Wash the chicken pieces and make deep incisions using a sharp knife.
• Heat oil in a kadai and deep fry onions till crisp and golden in colour. Drain on an absorbent paper and reserve for garnishing.
• Dry roast coriander seeds, cumin seeds, cloves, cardamoms, peppercorns and Cinnamon.
• Grind ginger, garlic, green chillies and roasted spices to a fine paste using little water.
• Add salt to the paste and apply to the chicken and refrigerate for 3 hours.
• Heat 3 tablespoons of oil in a pan, add the marinated chicken and cook covered on medium heat stirring occasionally. Add a little warm water if required to avoid scorching. Cook for 10 minutes.
• When almost done add vinegar and cook for 2 minutes.


• Serve hot garnished with the fried onions.

Palak Roti

INGREDIENTS:-

Palak leaves - a bunch washed and chopped
Salt - as per taste
Green chillies - 2 small chopped
Cumin Seeds - 1 teaspoon
Water - as required
Salt - as per taste
Turmeric powder - 1/2 teaspoon
Wheat flour - 2 to 3 cups

METHOD OF PREPARATION:-

• Wash the palak leaves and chop them
• Heat a pan and fry the palak leaves along with green chillies and cumin seeds and allow them to cool.
• Grind the above fried ingredients in a mixer by adding a little water
• In a mixing bowl add the above ground mixture, turmeric powder, salt, wheat flour and water and mix to form a dough.
• Make small lemon sized balls of the dough and roll them into rotis and fry them in a griddle to get fresh rotis.
• Add ghee on both sides and serve hot with curries.
  
  
  

Crab Sukka

INGREDIENTS:-

Crabs - 4  medium sized
Tamarind - 1 lemon sized ball
Oil - 4 tablespoon
Onions - 3 medium sliced
Ginger - 1" piece finely chopped
Garlic - 16 flakes finely chopped
Coconut - 1 1/2 cups
Mustard seeds - 1/2 teaspoon
Curry leaves - 7
Turmeric powder - 1/2 teaspoon
Garam masala - 1 teaspoon
Red chilly powder - 1 teaspoon
Fresh coriander leaves - a few springs


METHOD OF PREPARATION:-

• Clean crabs and wash thoroughly. Detach and crack the claws.
• Soak tamarind in one cup of warm water for half an hour, remove the pulp, strain and keep aside.
• Heat one tablespoon of oil in a pan and fry sliced onions, ginger, garlic and scrapped coconut till light brown in colour.
• Remove from the heat and cool. Add a little water and grind into a thick paste.
• Heat the remaining oil in a pan. Add mustard seeds. When they start to crackle, add curry leaves. Immediately add ground masala paste and cook on medium heat for half a minute, stirring continuously.
• Add turmeric powder, garam masala powder, red chilly powder, tamarind pulp and salt. Stir well and add one cup of water. Bring it to a boil and add crab pieces and claws.
• Cook further on medium heat for 10 minutes, stirring occasionally or till the gravy becomes a little thick.
• Serve hot garnished with coriander leaves.


• Goes well with steamed white rice and dosa.

Spinach Paratha

INGREDIENTS:-

Wheat flour - 3 cups
Spinach - 1 1/2 cups washed and finely chopped
Turmeric powder - 1/2 teaspoon
Red chilly powder - 1/2 teaspoon
Garam masala powder - 1/2 teaspoon
Ajwain ( carom seeds ) - 3/4 teaspoon
Salt - as per taste
Water - as required

METHOD OF PREPARATION:-

• Put the flour in a mixing bowl and add spinach, turmeric powder, red chilly powder, garam masala powder, carom seeds and salt.
• Mix well adding just enough water to make a firm dough of rolling consistency. Knead till the dough is smooth and elastic. Cover and keep aside for at least 1/2 an hour for the dough to become soft and stretchy.
• Divide the dough into balls, roll out each ball into a circle and smear with oil. Fold in half again to form a triangle. Roll out once more to make a triangular paratha.
• Put the paratha on a heated griddle, cook one side and turn over. Dribble a little oil from the sides and some on the top. Turn and cook on medium heat, till crisp and golden brown.

Methi ki Roti

INGREDIENTS:-

Wheat flour - 2 cups
Fenugreek leaves ( methi ) - 1 cup chopped
Onions - 1 very finely chopped
Salt - as per taste
Green chillies - 2 finely chopped
Hot water - to knead the flour
Ghee or oil - to fry the roti

METHOD OF PREPARATION:-

• Sieve the flour.
• Wash and remove the stems and chop the methi leaves.
• Mix the chopped leaves in the flour, add salt, chopped onions and green chillies.
• Just before making the rotis, knead the flour with hot water to a smooth dough.
• Put 1 ball of the kneaded dough and carefully roll to a slightly thick roti.
• Heat the griddle. Put the roti on the hot tawa and cook on both the sides, and fry the roti on low flame.

Methi Aloo

INGREDIENTS:-

Baby potatoes - 200 gms
Fenugreek leaves ( methi leaves ) - 1 large bunch
Oil - 4 tablespoon
Garlic - 4 flakes crushed
Garam masala powder - 1/2 teaspoon
Dry mango powder - 1/4 teaspoon
Red chilly powder - 1/2 teaspoon
Turmeric powder - 1/2 teaspoon
Salt - as per taste

METHOD OF PREPARATION:-

• Remove the hard stem of fenugreek and chop the leaves finely. Rub 1 teaspoon salt on them and keep aside for 15 minutes.
• Wash and scrub the small potatoes. Do not peel.
• Wash fenugreek leaves in several changes of water. Strain. Squeeze well to remove excess water.
• Heat oil. Add garlic. When it changes colour, add potatoes. Stir for 5 minutes. Add fenugreek leaves. Mix.
• Add turmeric powder, salt, dry mango powder, garam masala powder and red chilli powder. Mix well. Cook covered for 12 minutes till potatoes get cooked.


• Uncover and stir fry for 10 minutes till fenugreek leaves become tender.

Chilli Prawns

INGREDIENTS:-

Prawns - 500 gms
Oil - 4 tablespoon
Cornstarch - 2 teaspoon

For red  paste:

Red chillies - 3 seeded and soaked in a little water for 15 minutes
Onion - 1 chopped
Garlic - 1 1/2 tablespoon chopped
Ginger - 1 tablespoon chopped
Peppercorns - 15
Coriander seeds - 2 teaspoon
Cumin seeds - 2 teaspoon
Lemon juice - 2 teaspoon
Salt - as per taste
Vinegar - 1 1/4 teaspoon

METHOD OF PREPARATION:-

• Wash the prawns and pat them dry. Add oil and mix well.
• For the red paste, soak the red chillies in hot water for 15 minutes.
• Drain the soaked chillies and put the in a grinder. Add all the other ingredients and using little water grind to a paste.
• Remove the paste to a large bowl. To the paste add cornstarch.
• Add the prawns to the bowl and mix well coating them well. Cover and leave to marinate for 1  hour.
• Deep fry  the prawns in oil for 4 minutes or till they turn brown in colour.

Honeyed Prawns

INGREDIENTS:-

Large prawns - 500 gms
Honey - 1 1/2 tablespoon
Salt - as per taste
Pepper powder - 1 teaspoon
Soya sauce - 1 teaspoon
Ginger - 1 teaspoon roughly crushed
Garlic - 1 teaspoon roughly crushed
Green chillies - 2 roughly crushed


METHOD OF PREPARATION:-

• Mix all the ingredients and marinate prawns for 2 hours.
• Grease the oven grill/tawa. Preheat oven to low medium heat. Cook the prawns on the greased grill for 10 - 12 minutes or till done.

Mushroom and Matar in Malai

INGREDIENTS:-

Mushrooms - 250 gms
Boiled or frozen peas - 1 cup
Kasoori methi - 4  tablespoon
Ginger garlic paste - 1 teaspoon
Pepper powder - a pinch
Butter - 1 tablespoon
Oil - 3 tablespoon
Onions - 2 ground to a paste
Fresh cream ( malai ) - 1/2 cup
Salt - as per taste
Red chilly powder - 1/2 teaspoon
Garam masala powder - 1/2 teaspoon
Amchoor ( dry mango ) powder - a pinch
Milk - 1/2 cup

For grinding:

Cinnamon - 1/2 stick
Cardamom seeds - 2
Cloves - 3
Pepper corns - 4
Roasted gram dal - 2 tablespoon
Cashew nut - 5


METHOD OF PREPARATION:-

• Trim the stems of mushroom. Heat 1 tablespoon butter in a kadai and add the mushrooms. Stir fry on high flame till dry and brown. Add 1 teaspoon ginger garlic paste, 1/2 teaspoon salt and a pinch of black pepper. Stir for a minute more and remove from fire. Keep aside.
• Grind together the grinding ingredients to a powder in a mixer.
• Heat 3 tablespoon oil and add onion paste and cook on low heat till oil separates.
• Add the freshly ground masala powder. Cook for a few seconds.
• Add kasoori methi and malai, cook on low heat for 2-3 minutes till malai dries.
• Add salt, red chilly powder, garam masala powder and amchoor powder. Stir for 1 minute.
• Add the boiled peas and mushrooms.
• Add 1/2 cup milk to make the gravy thick. Boil for 2-3 minutes and remove from the flame.

Chicken Curry

INGREDIENTS:-

Chicken - 1Kg
Coriander seeds - 2 tablespoon ( roasted )
Cumin seeds - 1/2 teaspoon
Poppy seeds - 1 tablespoon ( roasted )
Pepper corns - 6
Coconut - 1 full grated
Cloves - 6
Ginger - 1" piece
Garlic - 4 flakes
Coriander leaves - a small bunch
Oil - 2 tablespoon
Onion - 2 finely chopped
Red chilly powder - 1 tablespoon
Turmeric powder - 1 teaspoon
Salt - as per taste
Vinegar - as per taste

METHOD OF PREPARATION:-

• Grind together coriander seeds, cumin seeds, poppy seeds, pepper corns, coconut, cloves, ginger, garlic and coriander leaves with required amount of water to form a fine paste.
• Clean and wash the chicken pieces. Apply red chilly powder, turmeric powder and salt.
• Heat oil in a pan, add onion and fry till light brown.
• Add the chicken pieces and fry for 5 minutes.
• Cover and simmer in a low flame. Add the ground masala and add as much water as required for the gravy.
• Add vinegar and salt to taste and boil well.

Chicken fry

INGREDIENTS:-

Chicken - 1 Kg washed and cut into small pieces
Onion - 2 big finely chopped
Tomato - 2 big finely chopped
Green chilly - 4
Turmeric powder - 1 1/2 teaspoon
Red chilly powder - 1/2 tablespoon
Oil - 3 tablespoon
Vinegar - 1 tablespoon
Salt - as per taste

For brown masala:

Cumin seeds - 1 teaspoon ( roasted and powdered )
Coriander seeds - 2 tablespoon ( roasted and powdered )
Pepper corns - 10 ( roasted and powdered )
Cloves - 4 crushed

For green masala:

Garlic - 5 flakes
Ginger - 1" piece
Coriander leaves - 1 cup chopped


METHOD OF PREPARATION:-

• Clean and wash the chicken pieces. Apply turmeric powder, red chilly powder and salt. Keep for 10 minutes.
• Heat oil in a pan, add onions, green chillies, tomatoes and fry till colour changes.
• Add the green masala and fry until oil floats.
• Add the chicken pieces and mix well. Cook for 10 minutes in medium flame then add powdered masala, vinegar or lime juice to taste.
• Stir well and keep for 10 minutes to simmer.
• Add 1/2 cup of water if required while cooking.

Egg/Vegetable Biriyani

INGREDIENTS:-

Eggs - 4 boiled
Vegetables - beans, carrots, green peas and potatoes ( cut into pieces and boiled )
Basmati rice - 2 cups
Oil - 4 tablespoon
Onion - 2 finely chopped
Ginger garlic paste - 2 tablespoon
Green chillies - 2 slit
Turmeric powder - 1 teaspoon
Coriander powder - 1 tablespoon
Biriyani powder or garam masala powder - 1 tablespoon
Tomato - 1 small finely chopped
Curds - 4 tablespoon
 Pudina leaves - 1/4 cup
Salt - as per taste
Lime juice - 1/2 spoon

METHOD OF PREPARATION:-

• For egg biriyani boil the eggs and keep it aside and for the vegetable biriyani boil the chopped vegetables and keep.
• Boil the basmati rice and keep.
• Heat oil in  a pan and fry the onions till they turn brown.
• Add the ginger and garlic paste, turmeric powder, green chillies, coriander powder and biriyani powder and mix well.
• Add tomatoes, curds and pudina leaves and fry for 2 more minutes.
• Add the eggs or vegetables and fry well. Add the required salt and mix well.
• At the last add the prepared rice and mix well.
• Sprinkle the lemon juice on the rice and serve hot.
  
  
  

Murg Lahori

INGREDIENTS:-

Chicken - 1Kg boneless
Yogurt - 1 cup hang for 15 minutes and beat well till smooth
Onions - 2 medium
Garlic - 6 flakes
Ginger - 1" piece
Green chillies - 2
Oil - 10 tablespoon
Garam masala - 1/2 teaspoon
Salt - as per taste
White pepper powder - as per taste
Kasoori methi ( dried fenugreek leaves ) - 1 1/2 teaspoon
Fresh cream - 300ml

METHOD OF PREPARATION:-

• Grind together onions, green chillies, garlic and ginger to a fine paste.
• Heat oil. Add ground onions and fry on low heat for 3 to 4 minutes till pink and soft. Do not brown them.
• Add cleaned chicken pieces, salt, garam masala and white pepper powder. Fry for 3 to 5 minutes till chicken changes colour.
• Add the hung yogurt and dried fenugreek leaves. Mix well and stir for 5 minutes.
• Cover, lower the heat and cook till chicken is tender, maybe till ten minutes.
• Add fresh cream. Mix well and give one boil on low heat.
• Serve hot garnished with kasoori methi.

Atte ka malpua

INGREDIENTS:-

Whole wheat flour - 1 cup
Sugar - 3/4 cup
Fennel seeds - 1 tablespoon
Curds - 1/4 cup, beaten
Milk - 1/2 cup
Ghee - for deep frying
Pistachios - 2 teaspoon for garnish

METHOD OF PREPARATION:-

• Combine all the ingredients in a bowl and add 1 1/2 cups of warm water. Mix well to make a smooth batter. Leave aside for 45 minutes.
• Heat ghee in a shallow kadai, pour a spoonful of the batter into the hot ghee and deep fry over a medium flame. Cook on both sides till the malpua is golden brown in colour.
• Drain on absorbent paper.

You can use 2 tablespoons of semolina with coarsely ground wheat flour for the above recipe.

Crab Masala

INGREDIENTS:-

Crabs - 4 medium sized
Oil - 2 tablespoon
Bay leaves - 1
Onions - 3 medium finely chopped
Turmeric powder - 1/2 teaspoon
Red chilly powder - 1 teaspoon
Salt - as per taste
Water - as required

For green masala:

Fresh cilantro -  1 bunch
Green chillies - 5
Ginger - 2 tablespoon grated
Garlic - 2 tablespoon grated
Cloves - 2
Peppercorns - 6
Cinnamon - 1/2 inch stick

For coconut masala:

Oil - 2 tablespoon
Coriander seeds - 1 tablespoon
Peppercorns - 2
Cloves - 2
Cinnamon - 1 1/2 inch stick
Onions - 1 medium sliced
Coconut - 1 1/2 cups grated
Water - as required

METHOD OF PREPARATION:-

• Grind all the ingredients of the green masala into a fine paste using about 2 tablespoon of water.
• For the coconut masala, heat 2 tablespoon of oil in a pan and fry coriander seeds, peppercorns, cloves, cinnamon for 2 minutes. Add onions and continue to saute till the onions turn light brown. Add coconut and continue to saute on very low heat till the coconut turns brown taking care that it does not get burnt. Cool this mixture and grind to a very fine paste using half a cup of water.
• Heat 2 tablespoons of oil in a kadai. Add bay leaves and saute for 2 minutes. Add the green masala and saute till a nice aroma is given out. Add finely chopped onions and saute till the oil leaves thew masala.
• Add turmeric powder and red chilly powder and saute for a couple of minutes more.
• Add the washed and cleaned crab and mix well.  Add 1 cup of water and salt to taste. Bring it to a boil. Lower the heat and cook till the crabs are done.
• Add the coconut masala and half a cup of water and mix well. Adjust seasoning. Once the gravy comes to a boil take it off the heat and keep it covered for about 5 minutes.
• Serve hot with steamed rice or chapatis.

Bangda Fry

INGREDIENTS:-

Mackerels - 3 medium sized
Salt - as per taste
Lemon juice - 2 tablespoon
Tamarind pulp - 1/2 cup
Red chilly powder - 3 teaspoon
Turmeric powder - 1/2 teaspoon
Ginger paste - 2 tablespoon
Garlic paste - 2 tablespoon
Oil - to shallow fry
Rice powder - 1 cup
Semolina - 2 tablespoon


METHOD OF PREPARATION:-

• Wash and clean the fish well. Make small deep cuts on both the sides, apply salt and lemon juice. Keep it aside for 15 minutes.
• Soak tamarind in warm water for 5 minutes and remove the pulp and keep aside.
• Mix red chilly powder, turmeric powder, ginger paste, garlic paste, tamarind pulp and salt and marinate mackerels in this paste for half an hour, preferably in the refrigerator.
• Heat 2 tablespoon of oil in a frying pan, roll the fish in rice flour mixed with semolina and shallow fry for 2 to 3 minutes.
• Turn the fish, dribble some more oil and continue to cook on medium flame for 2 more minutes or till the mackerels are light brown and crisp.
• Drain on absorbent paper.

Andhra Chicken

INGREDIENTS:-

Chicken - 1 kg washed, cleaned and cut into small pieces (preferably boneless)
Turmeric powder - 1 tablespoon
Salt - as per taste
Vinegar - 2 tablespoon
Water
Oil -  3 tablespoon
Curry leaves - 1 cup
Garlic - 60 flakes finely chopped
Red chilly powder - 1 tablespoon
Coriander powder - 1 tablespoon
Garam masala powder - 1/2 tablespoon
Pepper powder - 1/2 tablespoon


METHOD OF PREPARATION:-

• In a cooker pan boil the chicken pieces along with vinegar, salt and turmeric powder. Add required amount of water.
• To a kadai add oil and deep fry the curry leaves and keep it aside.
• In the same kadai remove the excess oil and fry the garlic pieces till they turn brown and then add to it the red chilly powder, coriander powder, pepper powder and garam masala powder. Mix well.
• At the end add the fried curry leaves and mix well.

Lucknowi Chicken Masala

INGREDIENTS:-

Oil - 3 table spoon
Cashew nuts - 3 tablespoon
Onion - 3 large chopped
Chicken - 1/2 kg cleaned and washed
Oil - for deep frying
Bay leaf - 2
Cloves - 5
Cinnamon - 2 sticks
Green chillies - 3 slit
Ginger garlic paste - 3 tablespoon
Curds - 4 tablespoon
Coriander powder - 2 tablespoon
Red chilly powder - 1 tablespoon
Salt - as per taste
Turmeric powder - 1 teaspoon
Coriander leaves -  2 tablespoon chopped
Lime juice -  1 tablespoon
Water

METHOD OF PREPARATION:-

• Heat oil in a pan and deep fry cashew nuts and chopped onion till golden brown. Allow it to cool and grind it to a paste in a mixer. Keep aside.
• Heat 3 tablespoons of oil in a kadai and add bay leaves, cloves, cinnamon and green chillies and fry.
• Add ginger garlic paste, turmeric powder, coriander powder, red chilly powder and curds and mix well. (dissolve the coriander powder and red chilly powder in a cup of water and then add)
• Add chicken pieces, water and salt and mix well. Let it boil well until chicken becomes tender.
• Add the above prepared paste to it and add water if required to make curry of required consistency. Boil well and remove from the flame.
• Add chopped coriander leaves and lime juice.