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.
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.
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.
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.
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.
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.
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.
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.
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.
