SPECIAL CHICKEN CURRY

"In the fifties and sixties, if you were invited to dinner and served this recipe (curry), it would show that your hosts had spared no expense or effort in your honor, and you would have been duly thankful. Thus was the status of a “Desi Murgh” curry, when chickens were hard to obtain, quite expensive, and difficult to cook. Farmed chicken changed all this and turned a glorious curry into an ordinary one. To get the real taste of the original, you have to use a desi murgh—a young, male, organic pastureraised chicken. Serve with mango pickle (p150) and nans or boiled or pulao rice."

1. Heat the oil in a large saucepan, add the onions, and cook until dark golden brown. Remove the

onions with a slotted spoon. Allow to cool, then chop them finely in a food processor. Set aside.

2. Add the garlic and ginger pastes to the hot oil in the saucepan and stir for a few minutes. Add the

tomatoes and stir in well, then stir in the yogurt. Cook for 5–6 minutes. Add the browned onion

paste and stir to mix, then add all the spices, the bay leaf, and salt to taste. Cook, stirring, until the

oil separates out.

3. Put the chicken pieces in the pan and spoon the spice mixture over them. Add 2 cups water. Put

the lid on the pan and cook over low heat, stirring occasionally, for 40–50 minutes or until the

chicken is cooked through and tender. Add more water if needed.

4. Remove the lid and continue cooking for 10 minutes or until the oil in the sauce separates out. Stir

in 1/4 cup of the chopped cilantro. Garnish with the remaining chopped cilantro and serve.

Dum Aloo Recipe

·        Step 1: Ingredients

1. three medium sized potatoes (any sort of potato works with this recipe)

2. 1 can diced tomato

3. 1 medium sized onion

4. 8-10 cashews

5. 1/2 teaspoon turmeric powder

6. 1 teaspoon garlic paste

7. 1/2 teaspoon ginger paste

8. 1/2 tablespoon red hot pepper powder (can be reduced if a light masala is preferred)

9. 1/2 tablespoon Garam masala

10. x 2 Bay leaves

11. x 3 Cardamom

 12.1 cup yogurt

13. Oil for shallow frying (~ 1 cup)

14. Salt to taste

15. 1/4 teaspoon kasuri methi leaves

Step 2: Boiling the Potatoes

1. Wash and peel the potatoes

2. Chop the bare-assed potatoes into medium sized items

3. Boil water during a pan and produce to a boil

4. Add the chopped potatoes to the boiling water

5. Remove the potatoes from the heat once the potatoes are cooked 3/4 way

6. Drain the potatoes and pat them dry in a paper towel and keep aside

Step 3: Onion, Tomato & Cashew Preparing

1. Chop the onions coarsely

2. Pour the will of tomatoes into a mixer

3. Add the cashews and cut onions to the mixer together with the tomatoes

4. mix along to get a swish paste (No have to be compelled to add any water)

- The cashews will be soaked in heat water for ten minutes (optional) before mixing

Step 4: Frying the Potatoes

1. Take a pan and add oil to that for shallow cookery the potatoes

2. Fry [*fr1] the batch of potatoes the primary go, until golden brown

3. Transfer the fried potatoes to a paper towel, to drain excess oil

4. Fry the second batch of potatoes and repeat a similar method

Step 5: Preparing the Masala

1. Add oil to a pan and fry the cardamom and bay leaves

2. Add the ginger and garlic paste and fry till raw smell goes away

3. Add the tomato-onion and cashew paste to the pan and cook for five minutes

4. Add the red chili pepper powder, garam masala and turmeric powder

5. Fry till the raw smell goes away and also the paste starts to thicken a bit

6. Add in the salt followed by the yogurt to the pan and mix well

Step 6: Adding the Potatoes and Finishing

1. Add within the cooked potatoes to the masala and cook for roughly five minutes till all potatoes ar well coated and combined with the masala

2. Water will be another at this time for a loose gravy

3. end the Dum aloo with kasuri methi leaves

4. Serve with rice or rotis and enjoy hot!

Fish Fry

·        Introduction

Fish is a really nutritious food, rich in protein, vitamins and minerals which are essential to maintain good health.

Purchase live if possible. In the refrigerator, keep in an airtight container, Place in bowl and put in the coldest part of your fridge.

We can make fry with any fish, I have prepared an item with Botcha or Catla, this an easy procedure to cook, I have added onions but it can be cooked without onions if you like crispy.

Marinating time: 30 Minutes

Preparation time: 10 minutes

Cooking time: 10 minutes for 2 fish pieces

Course: Main

Serves: 2-3

Main ingredient: Fish

·        Ingredients

Catla (Botcha) or Murrel (Korameenu) : 1/2 kg

Ullipayalu (Onions) : 1/4 kg

Pachimirapa (Green Chillies) : 5

Kothimeera (Coriander Leaves) : Few

·        Masala Powder :

Dhaniyalu (Coriander Seeds) : 25 grams

Lavangalu (Cloves) : 10 - 20

Yalukalu (Elaichi) : 4

Dalchina Chakka (Cinnamon) : 2 cm or 4 cm

Oil : To Fry

Salt : For Taste

Pasupu (Turmeric Powder) : 1 tsp

Allam Velulli (Ginger Garlic) Paste : 3 tsp

Karam (Dry Red Chilly Powder) : 1-2 tsp

·        Procedure

Step 1 : Marinate cleaned Fish pieces with 2 tsp Ginger Garlic Paste, 1 tsp Salt, 1 or 2 tsp Red Chilly Powder, 1 or 2 tsp Turmeric Powder for half an hour

Mean while mildly fry Coriander Seeds, Cloves, Elaichi and Cinnamon without oil, let it cool and blend them into powder

Cut Onions and Green Chillies into pieces

Step 2 : Heat Oil in a pan to fry Fish pieces, fry them into golden brown colour in medium flame (approximately 5min)

Keep them aside

Step 3 : Add 1tsp Oil in a pan, add Coriander Leaves, Onions, Green Chillies and Salt. Keep on moving in high flame for 5 min

Step 4 : Add 1 tsp Turmeric Powder, 1 tsp Salt, Mix thoroughly for a minute

Step 5 : Once Onions turn golden colour or fried, add 1 tsp Ginger Garlic paste, mix thoroughly for 2 min

Step 6 : Add 2 tsp prepared masala Powder (Can also add Dry Coconut Powder or Cashew Powder too)

Also add 1 tsp Red Chilly Powder, Coriander leaves and (Mint Leaves if required). Mix thoroughly

Step 7 : Add fried Fish pieces, once move them slowly. Off the flame

Garnish with Coriander Leaves and serve hot

Yummy Fish fry is ready, taste as it is or with plain rice or Coconut Rice :)

Karhi Pakora Pakistani Recipe

·        INSTRUCTIONS

·        Pakoras

Heat the oil in an exceedingly deep, wide pot (karahi).

Mix all the dry ingredients 1st and add water to form a mix that's not too thick and not too liquid.

Add the rest of the ingredients and mix.

Dip a wooden toothpick in the oil. If the pick sizzles and bubbles kind you'll begin adding spoonfuls of pakora mixture. Keep the heat on medium. Use a tablespoon to take up the mixture and transfer into the oil. Don't overcrowd the oil or the pakoras can persist with one another.

Turn over the pakoras when one side has browned up nicely. When both sides are done take them out of the oil and put them in a bowl.

·        Karhi

In a bowl add yoghourt, gram flour, red chilli powder, salt, turmeric powder, cumin powder and corriander powder. Mix thoroughly with an egg beater.

Heat 1 cup oil in a pot.

Add ginger garlic paste, curry leaves, whole cumin and whole red chillis. Cook for 2 minutes.

Now add the yogurt and gram flour mix into the pot. Keep stirring for five minutes or the mixture can persist with all-time low.

Add 7 cups of water and mix.

Let the mixture boil then flip the warmth to low. Let it cook for Associate in Nursing hour and keep stirring each ten minutes. Don't cowl the pot utterly or the mixture can boil. Don't let the mixture get too thick however do not keep it too skinny either.

Add the lemon juice and mix.

When the curry gets to a nice yellow colour and a good consistency, add the pakoras to it.

In a pan heat up the remaining oil and add the sliced onions.

When they flip golden brown, add the oil and onions to the curry pot. Let it sizzle!

·        Alternatively, you can take out the curry in a serving bowl and pour the onion and oil on top.

karhi Pakora or Kadhi Pakoda could be a delicious South Asian dish sometimes served with poached rice. It is equally delicious when eaten with ‘kameeri roti’. DH could be a huge fan of this dish and typically overeats on karhi day! Making it'd appear troublesome however trust Maine it’s not! The only factor you would like to fret concerning is obtaining the karhi to the right consistency as a result of the remainder is pretty uncomplicated. Check out the direction at the top and once you build it do let Maine shrewdness it clad in comments

palak chicken recipes

Palak Chicken Recipes - With Detail Photo and Video Recipe. Its One Of The Easy, Delicious And Tasty Recipe With Pack Of Nutrients. Usually For Palak Chicken Curry Is Done By Blending The Spinach Leaves Into Fine Paste And Added To Marinated Chicken and Brings To Become Thick.

Here In This Recipe Spinach / Palak Is Finely Chopped And Added To Marinated Chicken And Cooked on Low Flame Till The Chicken Is Cooked Well. This Way Of Doing The Palak Chicken Gives Very Delicious And Tasty Chicken Curry.

Marinating The Chicken Gives Very Soft And Juicy Chicken. For Any Chicken Recipes, Marination Plays A Very Important Role. Finally, I Want To Highlight Some Of My Chicken Recipes Like,

Gongura Chicken

Saucy Chicken Curry

Kolhapuri chicken curry

Chicken Dum Biryani

Chicken Paratha

Detail Recipe Of Palak Chicken Curry

Chicken - 250 g

Oil - 4 Tbsps.

Shahjeera - 1 Tsp.

Onion - 1 Big Chopped

Salt - As Required

Green Chillies - 3 Chopped

Curry Leaves

Turmeric Powder - 1 Tsp.

Ginger Garlic Paste - 1 Tbsp.

Tomatoes - 2 Big

Palak / Spinach - 150g Or 5 Bunches

Red Chilli Powder - 1 1/2 Tbsp.

Garam Masala Powder - 1 Tsp.

Coriander Powder - 1 1/2 Tsps.

Kasoori Methi - 1 Tsp.

Marination Ingredients:

Chicken- 250 g

Red Chilli Powder - 1 1/2 Tbsps.

Salt - 1 Tsp.

Turmeric Powder - 1 Tsp.

Ginger Garlic Paste - 1 Tbsp,

Marination Preparation:

In Bowl Take Cleaned Chicken.

Then Add All The Marination Ingredients.

Mix Well And Marinate It In Fridge For At least 1 Hour.

In Pan Add Oil.

Then Add Shahjeera, Then Add Chopped Onions With Salt.

Mix Well And Saute.

Then Add Green Chillies And Saute Well.

Add Curry leaves, Turmeric Powder And ginger Garlic Paste.

Mix Well And Saute Till It Releases Nice Aroma

Then Add Marinated Chicken And Saute 5 Minutes.

Then Add Chopped Tomatoes, SPinach / Palak And Red Chilli Powder And Mix Well.

Close And Cook 5 Minutes.

Chicken And Palak Releases Water, Mix Well

Again Close And Simmer For About 15 Minutes.

After 15 Minutes Chicken Is Cooked Well.

Finally Add Kasoori Methi, Garam Masala Powder And Coriander Powder And Mix Well.

Cook On High Flame Till Water  Gets Absorbs And Till Chicken Becomes Thick.

Serve Hot With Rice Or Roti.

Detail Photo Recipe Of Palak Chicken Curry

For Marination Preparation Check ( Chicken Marination )

Then Add Shahjeera, Then Add Chopped Onions With Salt.

Mix Well And Saute.

Then Add Green Chillies And Saute Well.

Add Curry leaves, Turmeric Powder And ginger Garlic Paste.

Mix Well And Saute Till It Releases Nice Aroma

Then Add Marinated Chicken And Saute 5 Minutes.

Then Add Chopped Tomatoes, Spinach / Palak And Red Chilli Powder And Mix Well.

Close And Cook 5 Minutes.

Chicken And Palak Releases Water, Mix Well

Again Close And Simmer For About 15 Minutes.

Finally Add Kasoori Methi, Garam Masala Powder And Coriander Powde

Chicken Is Cooked Well.

Cook On High Flame Till Water  Gets Absorbs And Till Chicken Becomes Thick.

Serve Hot With Rice Or Roti.

Pani Puri Recipe

2 cup semolina

water as required

3 tablespoon cumin powder

5 green chilli

1/2 teaspoon baking soda

refined oil as required

1 1/2 tablespoon black salt

4 tablespoon crushed jaggery

1 cup boiled chick peas

tamrind chutney as required

1 cup tamarind paste

3 tablespoon roasted cumin powder

1 cup coriander leaves

6 tablespoon wheat flour

salt as required

1 1/2 cup mint leaves

2 tablespoon boondi

4 boiled,mashed potato

green chutney as required

black pepper as required

To begin with, take an outsized bowl, place flour, sodium hydrogen carbonate together with very little salt and prepare a stiff dough with the assistance of the aforesaid ingredients. Then, cowl it with a fabric textile, let it stay aside for concerning [*fr1] AN hour.

Once done, roll out few little sized balls from the ready dough. Next, place the balls on a flat surface and with the assistance of flour, flatten and make them thin enough as to give them the appearance of that of round rotis. (Note- you'll be able to additionally use mould cutters to provide them the correct form.)

Now place a pan on medium flame and pour refined oil. Once the oil is sufficiently hot, fry the prepared round shaped puris. Fry 3-4 at a time whereas ensuring every one them puffs okay. Also, keep the flame medium as more heat might burn the puris.

Once well-cooked, take them out immediately and place them on paper towel in order of get rid of extra oil. Let them cool and keep aside. You next step would be to prepare pani for the puris.

So first, take out a blender, put green chilies, coriander along with mind leaves and blend until smooth. Once done, transfer the chili-mint paste to a jug and stir-in tamarind paste, 4 cups of water, boondi, black salt, crushed jaggery, roasted and raw cumin seeds. Mix the mixture thoroughly.

Then, make the prepared pani go through a sieve in order to remove the coarse particles. Once done, place it within the icebox to sit back. Now all that remains is to prepare the stuffing for the puris. For that, take a bowl and combine mashed potato along with chick peas. Add salt and pepper according to your taste.

Lastly, take the puris and make a small hole in it using your thumb. Stuff the chickpea-potato mixture in equal portions. Add a layer of green and tamarind chutney in them and serve along side chilled mint pani. Enjoy this street food direction together with your dear ones.

PIZZA

                         (RECEPIE)

•             2 1/2 cup flour

•             2 tsp yeast

•             2 pinch sugar

•             1/2 tsp salt

•             1-2 tbsp olive or cooking oil

•             1-2 tbsp oil

•             1 clove garlic, chopped

•             1 onion, sliced

•             500 gm tomatoes, chopped

•             2 pinch oregano

•             2 pinch sugar

•             Salt to taste

•             150 gm boneless chicken

•             Salt to taste

•             2 tbsp chili sauce

•             2 spring onions with leaves, chopped

•             2 tomatoes without seeds, chopped

•             1 capsicum, chopped

•             8-10 olives

•             5 mushrooms, chopped

•             1/2 tsp red chili flakes

•             1 cup mozzarella cheese, grated

•             1/2 cup cheddar cheese, grated

Just combine all the ingredients and knead them with water. Put it in temperature lined for 3-4 hours until it becomes double in its size.

Fry onion and garlic in oil, add spices and tomatoes. Cook it for 2-3 minutes then mix it in mixer. You can also store this sauce in refrigerator. I conjointly another the red chili flakes in sauce. Fry the chicken in oil than add little water and cook till the chicken is done. Add chili sauce and salt in it. Remove from heat and add all vegetables in it. Add red chili flakes and 1/2 tsp oregano in it and mix it well.

Now build a spherical pizza pie base from dough with the assistance of kitchen utensil. Preheat the pan on stove. Put the pizza pie base in pan and canopy it, cook it on low flame for 2-3 minutes.

Now confiscate the bottom from pan and apply the pizza pie sauce on different aspect, which is already cooked.

Put chicken and vegetable mixture on that then sprinkle each cheese on that.

Put it in pan once more and cook it lined for quarter-hour or until the pizza pie leaves the pan.

CHIKEN BARYANI

·        introduction of Chicken Biryani Recipe

Chicken biryani formula is not any doubt one in all the foremost common and adored a conventional dish of the Indian landmass. It is believed, though, the dish originally belongs to Persia and was migrated to northern India with the Mughal Emperors and then slowly gained acceptance due to the amazing flavour and tempting aroma. The pleasant-tasting dish derives its name Biryani from the Persian word Birian, that means; deep-fried before cookery and Birian is that the Persian word for rice. So here is that the chicken biryani formula that you'll be able to simply strive reception. Chicken biryani formula is one in all the various varieties which has chicken, basmati rice and a mix of authentic spices, yogurt. You can garnish the dish with fried crispy onions, tomatoes, mint leaves and serve it with salad and raita as a main course meal and on special occasions and parties.

·        INGREDIENTS:

2 cups Basmati- RIce

3/4kg Chicken pieces

Onion 3 large, slIced

1 cup Yoghurt

1 tsp Ginger paste

1/2 tsp Garlic paste

1 tsp Green chilli paste

1/2 cup Tomato puree

2 tsp Red Chilli powder

1 tsp Turmeric powder

1 tsp Cumin powder (roasted)

1/2 tsp Cardamom powder

2 tsp Garam masala powder

1/2 cup Milk

A pinch Saffron

1 tsp Coriander powder

Green Coriander leaves 2 tbsp, chopped

Water 3 1/2 cups

7 tbsp Oil

Salt as required

·        How to make Chicken Biryani

·        METHOD:

1. create a mix with tomato yoghourt, puree, inexperienced chili pepper paste, ginger garlic paste, red chilli powder, roasted cumin powder, turmeric powder, garam masala powder, coriander powder and salt.

2. Take the chicken and marinade it within the same mixture. Let it rest for 3-4 hours.

3. place oil in a very pan, heat it and fry onions until they flip golden brown.

4. Now, to the current add the marinated chicken and cook the whole mixture for ten mints.

5. After that in a pressure cooker, take the rice and add 3 1/2 cups of water to it. Also, take the saffron, combine with the milk and augment the rice.

6. Lastly, add the cardamom powder and also the chicken items, along with the marinade.

7. combine all the ingredients gently, cowl with the cookware lid and pressure cook for one whistle.