chicken legs- 2 pieces
curd- 2 tbsp
Ginger paste-1 tsp
garlic paste- 1 tsp
cumin powder- 1 tsp
red chilly powder- to taste
coriander powder- 1 tsp
chat masala- to taste
garam masala -1 tsp
fenu greek leaves- 1 tsp
lemon juice- 1 tbsp
pepper corn powder- 1 tsp
salt – to taste
food color- 1tsp
tandoori masala- 1 tsp
Wash chicken pieces properly & cut 2-3 slits on each piece.
Marinate chicken with all the ingredients mentioned above and freeze it for at least 7-8 hrs.
Preheat oven to 450 degree Fahrenheit and cook for 30 mins.
Meanwhile check the pieces .
Finally remove it from oven and serve hot with some onions, cucumber and lime wedges .
cook time-20 min
dry red chilli-5-6(chopped)
green bell pepper-1/2 chopped( can be used red,yellow bell pepper)
spring onions-for garnish
At first wash the chicken well & mix it with some salt,pepper, egg,cornstarch.Keep it aside.
Heat oil in a pan on medium-high heat.
Now deep fry the batter chicken all the way through & take it out from pan.
In the same oil, add dry chillies, minced ginger and garlic.
Add onion & bell pepper and cook for another minute.
Add soy sauce , chilli sauce,vineger, mix well.
Now add the fried chicken and cook for sometimes.
Finally mix little bit cornstarch in the same gravy.
Once done, garnish with spring onion and toss once again.
Serve hot with noodles or fried rice.
Chickpea Flour (Besan) – 1 cup
Sugar – 2 cups
Heavy cream – 1 cup
Clarified Butter (Ghee) – 1 cup
Shredded Coconut – 1 cup
Choice of Dry Fruits – 1 cup, chopped
Put the the Chickpea Flour in a heavy-bottomed pan and roast on medium-low heat till it releases a fantastic aroma. Keep stirring.
Once done, transfer the Chickpea Flour into a dish and keep aside.
In the same pan on medium heat, melt the Ghee and add in the chopped Dry Fruits and the shredded Coconut. Mix.
Add in the Chickpea Flour, Sugar and Heavy Cream. Mix well.
Keep mixing to ensure there are no lumps and allow the mixture to come to a boil.
Once it starts boiling, reduce the flame to a low and keep cooking till the mixture thickens and leaves the sides. Stir continuously.
Now grease a tray to set the Burfi in.
Once the Burfi has thickened , transfer the mixture onto the greased tray.
Garnish with dry fruits and allow to set in the fridge for at least atleast 2-3hrs.
Take out and make pieces with a greased knife and put it back in the fridge.
Allow to set for for another 5-6 hours.
Remove from the fridge and serve.
dried red chillies-2 or to taste(cut into pieces)
onion-1/2 midium(cut into pieces)
bell pepper- 1 midium size cubed
chilli sauce-1 tbsp or to taste
corn starch-1tbsp with 2tbsp water
Marinate cubed Paneer with 1 Tbsp of Soy Sauce for 10 minutes.
Heat Oil in a large wok or pan and add marinated Paneer. Saute until Paneer is lightly browned on all sided.
Drain excess oil and remove Paneer from the pan and keep aside. Leave excess Oil in the pan.
In the same Oil, add chopped Dried Red Chilies. Saute for 10-15 seconds.
Add Ginger, Garlic, Green Chilies and saute for 30-40 seconds.
Add Onions and Bell Pepper and saute for about 1 minute.
Add 2 Tbsp of Soy Sauce, Chili Sauce and White Vinegar and mix well.
Add back sauteed Paneer and mix well.
Add Corn Starch and Water mixture and mix well to coat evenly and serve hot.
paneer- 400 gms ,cut into piece
tomatoes- 1midium size, chopped finely
capsicum-1 large cut into strips
green chilles-to taste(finely chopped)
red chili powder-to taste
dry mango powder-to taste
Heat oil in a pan on medium heat.
Add mustard seeds and allow them to pop.
Add cumin seeds,fennel seeds,kalonji,allow them to sizzle.
Add turmeric powder,ginger,garlic ,green chillies and cook for sometimes
Add tomatoes and little salt and cook covered until the oil starts to separate from the mixture and tomatoes have cooked properly.
Add red chilli powder.
Add paneer and mix until all well coated.
Add capsicum , mix well,cover and cook for 3-4 minutes untill it is cooked but not overcooked.
Garnish with chopped cilantro and serve with chapati or roti.
palak or spinach-16oz, washed and chopped
green chillies -1to2 slit
paneer- 10-12 cubed(the more the better)
cinnamon stick- 1inch piece
turmeric powder-1/4 tsp
red chilly powder-to taste
garam masala-1/2 tsp
dry mango powder-1/2tsp
milk or heavy cream-1/2 cup ( i prefer cream)
dried fenugreek leaves-1tbsp
Heat a pan, bring 1cup of water to boil.
add green chillies & palak and allow to boil & cook.
Remove palak from water & allow to cool down before blending.
In a pan, heat 3tbsp of oil.
Fry paneer until lightly golden,remove paneer from pan.
In the same oil,add cinnamon stick,onions & a little salt.
Add ginger garlic paste and tomatoes,mix & cook until the oil comes out from the mixture.
Add all the dry spices & salt,mix well and cook for sometimes.
Add milk or heavy cream.
Add dried fenugeek leaves & cook for 1-2 minutes.
add paneer & mix gently, heat through and serve with naan,chapati,paratha,rice.
4 hard boiled eggs
5-6 tbsps oil
1 big onion
1midium sized onion
2tsps garlic paste
2tsps ginger paste
2 tsps coriander powder
1tsps cumin powder
1tsps turmeric powder
1/2 tsps red chilli powder
salt to taste
chopped fresh coriander leaves to garnish
Heat 2tbsps of the cooking oil in a deep pan, after that add the onion,fry till slightly golden.Then remove the onion from the pan.Now grind the onions, tomatoes,green chillies into a smooth paste.
Heat the remaining oil in the same pan and add the paste.fry for 2-3 minutes.
Add the ginger -garlic paste,all the dry spices,mix and fry till the oil begin to separate from the masala.
Now add 2cups of warm water to this masala and bring to a boil on a medium flame.
Half slit the boiled eggs and add them to the gravy.simmer the flame and cook for sometime till the gravy is thickened.
Turn off the fire & garnish with chopped coriand leaves.
Serve with hot rice or chapati.
ginger-garlic paste- 1-2 tsp
red chilly powder- to taste
turmeric powder-1/4 tsp
coriander powder-1/2 tsp
cumin powder-1/2 tsp
mint leaves- 2handfuls,chopped
green chilly- to taste
salt- to taste
cumin seeds- 1/2 tsp
For the seasoning:
black cumin seeds–1/2 tsp
green chilly -1-2 slit
curry leaves- 1sprig
Take a bowl and mix mutton with all the ingredients mentioned above.
Store it in the refrigerator for maximum 1hour.
Remove mutton from the fridge and add it to a pressure cooker.
Add 1/2 cup water,mix well and pressure cook for 1-2 whistle.reduce the flame to a simmer.
Continue cooking for 20minutes.
Now heat oil in a small pan.
Add black cumin seeds and allow them to sizzle.
Add green chillies and curry leaves.
Mix well and seasoning to the mutton.
red chilly powder- 1tsp
chilly sauce- 1tsp
tomato sauce- 1tsp
onion paste- 1-2 tsp
green chillies – 2-3(chopped)
gram flour – 1tsp
red chilly powder-1tsp
turmeric- 1/2 tsp
coriander leaves- handful (finely chopped)
Cut chicken into pieces and wash it clearly.
Then take the chicken in a bowl and add all the ingredients mentioned above.
Once the chicken is marinated, store it in refrigerator for maximum 7-8hours.
After that the marinated chicken is ready to fry.heat oil for deep frying, when the oil is hot,drop the chicken pieces,making sure the chicken is spread on the oil.
cook on all sides, making sure it,s cooked.
serve hot pakoda with red tomato sauce.
chicken, indian Tagged
chicken, coriander leaves, cornflour, Cumin, Garam masala, Garlic, gram flour, marinate, pakoda, pakora, Turmeric
mushroom-1cup(cut into pieces)
coriander powder- 1tsp
onion paste- 1/2 cup
tomato paste-2-4 tbsp
green chilly- 2 big
onion- 1/2 cup(finely chopped)
ginger-garlic paste-1 tsp
red chilly powder-1/2 tsp
cinnamon- 1 piece
turmeric powder-1/2 tsp
garam masala powder-1tsp
suger-1tsp (not necessary)
coriander leaves- to decorate
take a bowl and marinate mushroom pieces with all the ingredients mentioned for marinate, then store it in refrigerator for minimum 1hour .
After that take a pan and heat oil then add bay leaf, cardamom, cinnamon,ginger -garlic paste,chopped onion,turmeric powder, chilly powder .
Then add marinated mushrooms and mix it well.
Add milk and water and let it cooked until mushrooms softens.
In between check salt if needed, add sugar if you wish.
once the mushrooms is done ,sprinkle garam masala and chopped coriander for garnishing.
serve hot with paratha or chapati.