MURGH METHI MALAI -CURRIED CHICKEN WITH FENUGREEK!!!

 A BASIC CHICKEN CURRY CAN BE MADE AS AN EXOTIC GOURMET DISH OR A VERY SIMPLE SOUL FOOD.CHICKEN ADAPTS VERY WELL WITH ALL THE FLAVOURS  AND SPICES.

CHICKEN CURRY WITH PLAIN RICE DEFINITELY BRINGS BACK MY CHILDHOOD MEMORIES.THIS IS A VERY SIMPLE RECIPE WITH BASIC INGREDIENTS AND THE  ADDITION OF FENUGREEK ENHANCES THE FLAVOUR OF THE DISH , SERVE IT WITH RICE,ROTI,BREAD OR YOUR CHOICE ACCOMPANIMENT AND ENJOY!!!

RECIPE CARD:

PREPARATION TIME:10 MINS

COOKING TIME:25-30MINS

SERVES:5-6 PERSONS

INGREDIENTS:

• CHICKEN -1 KG
• CURD/DAHI-200 GMS
• FENUGREEK LEAVES/METHI-1 CUP ( CHOPPED)
• MILK CREAM/MALAI-2 TBSP
• ONIONS/PIYAZ-2 BIG (SLICED)
• GINGER AND GARLIC PASTE /ADRAK LAHSAN -1TBSP
• WHOLE CUMIN SEEDS/ZEERA-1TSP
• RED CHILLI POWDER/LAL MIRCH-2TSP
• TURMERIC POWDER/HALDI-1TSP
• CORRIANDER POWDER/DHANYA-1TBSP
• WHOLE SPICED POWDER/GARAM MASALA-1TSP
• SALT TO TASTE 
• OIL -3 TBSP

COOKING METHOD:

1. CLEAN AND WASH THE CHICKEN ,DRAIN EXCESS WATER.
2. MIX IN THE CURD,RED CHILLI POWDER,CORRIANDER POWDER,GARAM MASALA AND SALT .KEEP ASIDE.
3. IN A DEEP PAN HEAT OIL ADD CUMIN SEEDS AND SAUTÉ.
4. ADD ONIONS AND COOK TILL BROWN,ADD GINGER AND GARLIC PASTE AND SAUTÉ .
5.  ADD THE CHICKEN AND COOK FOR 5MINS ON MEDIUM FLAME.
6. ADD THE CURD MIXTURE AND STIR AND COOK COVERED FOR ANOTHER 10 MINS,ADD 1/2CUP OF WATER .
7. ADD CHOPPED FENUGREEK LEAVES AND COOK FOR ANOTHER 5 MINS.
8. THIS DISH IS SEMI DRY YOU CAN ADD LITTLE WATER  IF YOU WANT 
9. FINISH IT WITH CREAM .MIX AND READY TO SERVE .

KADHI PAKORA- SPICED YOGURT CURRY WITH FRITTERS!!!

 

KADHI CHAWAl: A VERY POPULAR DISH  IN NORTHERN AND WESTERN PART OF INDIA ,IT IS MADE WITH YOGURT MIXED WITH SPICES AND CHICKPEA FLOUR/BESAN  AND ALSO CONSISTS OF FRIED FRITTERS.IT IS SERVED WITH BOILED RICE .IT IS GOOD FOR WEIGHT WATCHERS TOO, THE FRITTERS CAN BE AIR FRIED  AND LOW FAT YOGURT CAN BE USED.

CHICK PEA FLOUR/BESAN : IT HAS A LOW GLYCEMIC INDEX THAN REGULAR WHOLE WHEAT FLOUR.IT ALSO CONSISTS OF COMPLEX CARBOHYDRATES ,PROTEINS AND FOLATE .

YOGURT : HIGH IN PROTEINS,CALCIUM,VITAMINS AND LIVE CULTURE.ITS GOOD FOR OUR GUT HEALTH AS IT CONTAINS PROBIOTICS AND THUS INCREASES OUR IMMUNITY AND HEART HEALTHY TOO.

THIS IS AN ABSOLUTE GUILT  FREE RECIPE.ENJOY!!!

RECIPE CARD:

PREPARATION TIME -10-15 MINS

COOKING TIME -30-35 MINS

SERVES:4-5 PERSONS

INGREDIENTS:

FOR KADI :

• YOGURT-1  1/2 CUP 
• CHICK PEA FLOUR/ BESAN-2 TBSP
• RED CHILLI POWDER/LAL MIRCH -2 TSP
• TURMERIC POWDER/HALDI-1/2TSP
• GINGER AND GARLIC PASTE / ADRAK LAHSAN-1 TSP
• CUMIN POWDER-1 TSP
• CORRIANDER LEAVES/DHANYA-1 TBSP(CHOPPED)
• SALT TO TASTE 

FOR PAKORAS:

• CHICKPEA FLOUR/BESAN-2CUPS
• ONIONS/PIYAZ -3 MEDIUM (FINELY CHOPPED)
• CORRIANDER LEAVES/DHANYA-1/2 CUP ( FINELY CHOPPED)
• RED CHILLI POWDER/LAL MIRCH-2 TSP
• CORRIANDER POWDER/DHANYA-1TSP
• WHOLE CUMIN SEEDS/ZEERA-1TSP
• TURMERIC POWDER/HALDI-1TSP
• GINGER N GARLIC PASTE/ADRAK LAHSAN -1TSP
• SALT TO  TASTE
• BAKING SODA -2 PINCHES
• OIL FOR SHALLOW FRYING 

FOR TADKS/SEASONING:

• ONION/PIYAZ-1 SMALL ( CHOPPED)
• CUMIN SEEDS/ZEERA-1TSP
• MUSTARD SEEDS/RAI-1/2 TSP
• WHOLE RED CHILLIES/SABUT LAL MIRCH -2no 
• OIL 2TBSP

 METHOD :

1. TAKE THE YOGURT IN A BOWL AND MIX ALL THE INGREDIENTS FOR THE KADHI TO A VERY SMOOTH PASTE ADDING A CUP OF WATER .
2. TRANSFER TO A DEEP COOKING PAN ,ADD TWO CUPS OF WATER MIX WELL AND COOK ON A LOW FLAME FOR 10-15 MINS.
3. CHICK PEA WILL MAKE THE MIXTURE LITTLE THICK.KEEP IT ASIDE 
4. ADD ALL THE INGREDIENTS FOR PAKORAS IN A BOWL . MIX WELL.
5. HEAT OIL IN A PAN AND PUT LITTLE DUMPLINGS OF THE PAKORA MIXTURE AND FRY TILL GOLDEN BROWN..
6. PUT HALF OF THE FRIED PAKORAS IN THE  KADHI . 
7. TAKE OIL PUT ALL THE INGREDIENTS FOR TADKA AND  SAUTÉ TILL ONIONS GOLDEN BROWN AND PUT THIS ON THE KADHI .
8. KADHI PAKORA IS READY 
9. SERVE HOT WITH PLAIN RICE.
   
   
   

KEEMA MATAR- MINCED LAMB MEAT WITH SWEET PEAS!!!

 

A COMBINATION OF MEAT AND VEGETABLES IS ALMOST INDISPENSABLE,AND A PERFECT WAY TO BALANCE YOUR MEALS.

LAMB/YEARLING MUTTON/MUTTON- LAMB MEAT - THE FLESH OF THE ANIMAL LESS THAN A YEAR AND THE COLOR VARIES FROM LIGHT TO DARK PINK.THIS HAS A MILD FLAVOUR AND IS USED MOSTLY IN WESTERN COUNTRIES.

YEARLING MUTTON- THE FLESH OF THE ANIMAL FROM 12-20 MONTHS OLD AND THE COLOR VARIES FROM MEDIUM PINK TO LIGHT RED.

MUTTON IS THE MEAT OF THE MATURE ANIMAL WITH MINIMAL AGE OF ONE YEAR, THE COLOR VARIES FROM LIGHT TO DARK RED.THIS HAS A STRONG FLAVOUR AND MOSTLY PREFERRED IN MIDDLE AND FAR EASTERN COUNTRIES.

THIS MEAT IS AN EXCELLENT SOURCE OF HIGH QUALITY PROTEIN AND MANY VITAMINS AND MINERALS.

GREEN PEAS-AlSO CALLED THE GARDEN PEAS ARE SEEDS BELONGING TO THE LEGUME FAMILY.ITS A STARCHY VEGETABLE ,LIKE ALL OTHER VEGETABLES THEY ARE LOW IN CALORIES,HAVE A GOOD AMOUNT OF VITAMINS AND MINERALS AND HIGH IN FIBRE AND PROTEINS.

THIS DISH IS VERY FLAVOURFUL WITH THE SWEETNESS OF PEAS ADDING AN EXTRA ZING TO IT.

RECIPE  CARD:

PREPARATION TIME:5-10 MINUTES

COOKING TIME: 30-35 MINS

SERVES:4-5 PERSONS

INGREDIENTS:

• MUTTON/LAMB MINCE-500 GMS
• PEAS/MATAR-150GMS
• GINGER AND GARLIC PASTE/ADRAK LASSAN- 2TSP
• LEAVES/DHANYA-1/2 CUP(CHOPPED)
• RED CHILLI POWDER/LAL MIRCH-2TSP
• WHOLE SPICED POWDER/GARAM MASALA-1TSP
• CORRIANDER POWDER/DHANYA-2TSP
• TURMERIC/HALDI-1TSP
• ONIONS -2 BIG(SLICED OR CHOPPED)
• CUMIN SEEDS/ZERRA-1 TSP
• SALT TO TASTE
• OIL-2TBSP

METHOD:

1. WASH THE MINCED MEAT THOROUGHLY AND PUT IN A SIEVE TO DRAIN OUT THE WATER.
2. IN A PAN HEAT OIL ADD CUMIN SEEDS,SAUTÉ FOR FEW SECONDS,ADD ONIONSAND SAUTÉ TILL TRANSLUSCENT .
3. ADD THE SPICES AT THIS STAGE AND THE GINGER N GARLIC PASTE,COOK THE TILL SPICES ARE WELL COOKED AND LET OUT AN AROMA .
4. ADD MINCED MEAT AND COOK ON MEDIUM FLAME STIRRING  IN BETWEEN FOR 5 MINUTES.ADD A CUP OF WATER AND COVER AND COOK ON A SIM FLAME FOR 15 MINS.CHECK IN BETWEEN TO AVOID BURNING.
5. NOW ADD THE PEAS AND CORRIANDER LEAVES WATER 1/4 CUP AND COVER AGAIN AND COOK TILL PEAS ARE COOKED .
6. YOU CAN ADD WATER IF YOU WANT A LITTLE GRAVY CONSISTENCY,I KEPT IT DRY .
7. SERVE HOT WITH RICE OR ROTIS .
   
   
   

PAALAK PANEER KOFTA- SPINACH WITH COTTAGE CHEESE!!!

 

Spinach/Paalak- This low calorie superfood loaded with nutrients  is a must include in your diet,It provides proteins,minerals,iron and vitamins.This green leafy vegetable originated in Persia and considered  very healthy.Since the days of the Popeye Spinach has been famous belonging to a family of Chard,Beets and quinoa.

Indian Cottage cheese/Paneer- This Indian cottage cheese is made fresh by the process of curdling by adding an acidic agent like vinegar,lemon juice,curd,etc.It is rich in calcium which is good for the bones and teeth.The term paneer comes from the word " peynir" which just means cheese in the Persian and Turkish languages. "Halloumi" cheese can be a substitute to it although the acidic content are contrasting and Paneer is unsalted the other cheeses are salted.Paneer can be called a cousin to Feta, Halloumi.”,etc.

This vegetarian recipe is the most favourite North Indian dish,simple to prepare and can be prepared in many ways .Serve it with Rice,Naaans,Roti,etc.

RECIPE CARD:

COOKING TIME:20-25 mins.

PREPARATION TIME:5-10 mins

SERVES: 4-5 persons

INGREDIENTS:

• Spinach/Paalak-4 big bunches.
• Cottage cheese/Paneer- 150 gms.
• Whole spice powder/garam masala -1/4 tsp.
• Cashew nuts/kaju10-12 no(soak in hot water)
• Onions- 2 medium sized (roughly chopped and soaked in hot water)
• Red chilli powder-1 1/2 tsp.
• Chick pea powder/Besan-2tbsp.
• Turmeric powder/Haldi-1tsp
• Whole Cumin seeds/Zeera- 1tsp
• Coriander powder- 1tsp
• Cornflour-for coating
• Oil-for shallow frying and cooking- 2tbsp

METHOD:

1. Crumble the paneer add salt and garam masala.keep aside.
2. Wash the spinach and chop roughly.
3. Now put the spinach in hot water for 2-3 minutes. 
4. Drain and keep aside.
5. Add 1/2tsp chilli powder,besan,pinch of turmeric and salt. 
6. Take a small portion of spinach ,flatten it and stuff with paneer,make nice round balls.
7. Coat the spinach balls in cornflour.
8. Fry the balls in oil.keep aside.
9. Make a fine paste of cashewnuts and onions.(the soaking will give a smooth creamy texture to the gravy)
10. Take oil in a deep pan put whole cumin seeds,let it crackle add the paste, chilli powder ,corriander powder and salt and cook the gravy till oil leaves the side.
    

    
11. Put the fried spinach balls ,cover and cook for a minute,alternatively you can cut the fried spinach balls and put the cooked gravy and serve.
12. Serve hot.

DUM KA MURGH-SLOW COOKED CHICKEN IN ALMONDS,PISTACHIOS AND CASHEWS!!!

 

DUM-This is a method of cooking in which the food is slow cooked in a clay pot sealed with a dough  ,the food is cooked in its own steam and moisture let out by the vegetables,meat,fat content of the food.First the food is heated to a high temperature and then simmered for hours.This method of cooking was widely used in the kitchens of the mughals and popular in the norther part of India.

This method of cooking gives the dish amazing flavour and aroma apart from great taste and preserving the nutritional element also at the same time.The very famous 'Dum biryani','Dum aloo','Dum ke kabab','Dum ka muragh(chicken)', are all examples of this style of cooking and all a major part of the festivities of the city of Hyderabad,India.

RECIPE CARD:
Cooking time:40-45mins
Preparation time:20mins
Serves:4-5persons


Ingredients:

• Chicken pieces-1kg
• Yogurt/Dahi-1cup
• Almonds/Badam- 10no
• Pistachios/Pista-15no
• Cashewnuts/Kaju- 10no
• Black pepper powder-1tsp
• Green chillies-5
• Red chilli powder/lal mirch powder- 1tsp
• Ginger and garlic paste-2tsp
• Onions/Piyaz- 1no(medium size)
• Tomato ketchup- 2tbsp
• Red hot sauce-2tbsp
• White vinegar-4tbsp
• Garam masala powder- 1tsp
• Strawberry red food color-1/4tsp
• Cooking Oil-1/2 cup
• Corriander leaves/Dhanya(chopped)-1/2cup
• Stiff dough for sealing the pan or you can put a heavy object on the lid.
• Salt to taste

Cooking method:

• Clean the chicken trimming all the excess fat,wash thoroughly.Put it in a sieve draining all the excess water.
• Dry grind almonds,pistachios and cashewnuts to a fine powder.keep aside.
• Wet grind onion and green chillies to a fine paste.keep aside.
• Take a bowl whisk yogurt and then add red chilli powder,black pepper powder,ginger and garlic paste,garam masala powder,tomato ketchup,red hot sauce and white vinegar and the dry ground almonds,pistachios,cashewnuts powder..Mix well.keep aside.
• Heat oil in a heavy bottomed pan add onion and green chilli paste and saute for 5mins till the raw smell of onion goes.
• Now add the yogurt mixture and the chicken pieces,mix well.Add food color dissolved in 1/4cup water.mix well,Cook on high flame for 5 mins .
• Now cover it with a lid and seal it with the dough or keep a heavy object on the lid and simmer it on the lowest flame for about 30-40mins.

Note:if the flame is high the food will burn and stick to the bottom.

• By this time the water will be absorbed and the gravy will nicley coat the chicken.
• Serve hot.
  
  
  

MINCED MEAT COOKED IN YOGURT AND CASHEWNUTS - DAHI KEEMA

DAHI KA KEEMA-This dish is a very tasty preparation of minced meat cooked in yogurt,spices and cashewnuts making it rich,have it with Naans,Plain rice,fried rice,etc and it will give its best taste.

I usually serve this with  CASHEWNUT RICE the combination goes very well.Try it out and you all will love it.

RECIPE CARD:
Cooking time:30mins
Preparation time:10mins
Serves:5

Ingredients:

• Minced lamb or beef meat/Keema-500gms
• Yogurt-1cup
• Onions(sliced)- 1no(large size)
• Ginger paste-1/2tsp
• Garlic paste- 1/2tsp
• Red Chilli powder- 2tsp
• Garam masala powder- 1tsp
• Green chillies- 5-6no
• Cashewnuts- 10no
• Corriander leaves/Cilantro/Kotmir(chopped)-1/4cup
• Mint leaves/Pudina(chopped)- 1/4cup
• Salt to taste
• Ghee/Oil- 1/2cup

Cooking method:

• Clean and wash the meat.Put it in a sieve squeezing out excess moisture.
• Grind cashewnuts to a fine powder and blend it with yogurt to a smooth paste.
• Heat oil in a pan and fry the onions till golden brown,add ginger and garlic paste and saute it for a minute.
• Now add the yogurt and cashewnuts paste,red chilli powder and the minced meat.Add 1/4 cup water and cook for 10mins stirring  till all the moisture evaporates.
• Now add whole green chillies,salt,garam masala powder,chopped mint leaves and corriander leaves with 1/2 cup water and cook it covered for 15 mins on a very slow flame.
• Serve hot with KAJU RICE  or your choice of accompaniment.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  

KOFTA CURRY-MEAT BALLS IN CURRIED BASE FRAGRANT WITH CARDAMOM!!!

 

KOFTA CURRY-made with the basic  KOFTAS in a rich gravy of cashewnuts,Almonds,yogurt,spices and herbs.Its a very exquisite and popular recipe served with rice and naans.

RECIPE CARD:

Cooking time:30-35mins
Preparation time:10mins
Serves:5-6

Ingredients:

• Koftas (shallow fired)-15 nos
• Yogurt- 1 1/2cups
• Tomatoes-2no
• Cashewnuts-10 (soaked in hot water)
• Almonds- 10 (soaked in hot water)
• Red chilli powder-1tsp
• Green chillies- 4 no
• Dhanya powder-1tsp
• Ginger and garlic paste- 1tsp
• Turmeric powder/Haldi- 1/4tsp
• Cardamom powder/Elaichi-1/2tsp
• Corriander leaves(chopped)-1/4cup
• Salt to taste
• Milk Cream/Malai-2tbsp
• Oil-1/2cup

Cooking method:

• Prepare the koftas according to this RECIPE and keep them aside.
• In a grinder put tomatoes,cashewnuts,yogurt,almonds and all the ingredients except corriander leaves and grind to a very fine paste.
• In a deep pan heat oil and add the paste along with 1/2cup water and cook for atleast 15mins till oil separates from the mixture.
• Now put the koftas which are shallow fried in the gravy,coriander leaves and add water according to the desired gravy consistency.
• Cook covered for atleast 10mins on a very slow flame.Add cream mix well and  switch off the flame.
• Serve hot with rice or naan.

FISH CURRY IN COCONUT BASE!!!

 

Curries are very famous in Asia especially India,its a thick sauce of spices,vegetables and the main ingredient of the curry can be a vegetable or meat or both.They are usually served with rice but can be served with breads too,it goes down well with both.

                   The following recipe is of fish curry, in a coconut base,any sea food goes very well with coconut base,be it coconut powder or coconut milk,the combination of coconut and sea food gives a good texture,flavour and taste to the dish,coconut gives the dish a mild flavour without killing the main taste of the sea food.

 RECIPE CARD:

Cooking time: 20mins
Preparation time: 10mins
Serves: 4-5 persons.

 Ingredients:

• Fish pieces-1kg(I took mackerel-you can take any fish u like)
• For the curry paste:
• Thick coconut milk-1cup or  fine coconut powder-3/4cup
• Green chilli-5-6 nos
• White cumin seeds-1tsp
• Corriander leaves-1/4 cup
• Lime juice-1/2tsp
• Garllic pods- 3-4
• Onions-1no medium sized(chopped).
• Tamarind pulp/Imli paste- 2tsp
• Curry leaves-5-6nos.
• Salt to taste
• Oil- 3 tbsp.ess

Cooking Instructions:

• Wash the fish pieces thoroughly.Apply lime juice.keep it for 5 mins and wash again.This takes out the smell.keep it aside.
• In a pan put a tsp of oil and saute the onions till they become translucent,you shouldnt let it get brown.
• In a grinder put all the ingredients except oil and curry leaves and grind to a very fine paste.
• In a pan put oil,warm it and put the curry leaves saute for about half a minute and then add the ground paste with 1/2 cup of water.Cook this mixture till oil  oozes out,this process takes about 5-10min on a medium flame.
• Add Tamarind paste and water according to your desired gravy thickness,let it boil.Simmer the flame and add the fish pieces,cover and cook for 4-5mins.Do not overcook,the fish pieces will break and it kills the proteins in the fish.
• Serve hot with rice or any bread of your choice.
  
  
  

MINCED LAMB MEAT WITH POTATOES-KEEMA ALOO CURRY!!!

 Keema aloo-is a very satisfying meal,You can categorize it as an exotic gourmet dish or a very simple homely dish,any which ways its very fulfilling and a treat to your taste buds.Serve it with rice,khichdi,bread,chapatis,etc and enjoy.

Heres the recipe.

Cooking time:20-25mins

Preparation time:15mins

Serves:6 persons

Ingredients:

• Lamb mince-500gms
• Potatoes/aloo-250gms(cut in chunks)
• Onions/piyaz-2 no large(sliced)
• Tomatoes/tamatar-1no large(sliced)
• Ginger and garlic paste/adrak n lehsun paste-2tsp
• Red chilly powder/lal mirch-1tsp
• Green chillies/hari mirch-4no(slit)
• Turmeric powder/haldi-1tsp.
• Corriander powder-1tsp
• Garam masala powder-1tsp
• Whole cumin seeds/zeera-1/2tsp
• Corriander leaves-2tbsp(chopped)
• Salt to taste
• Oil-2tbsp.

Cooking method:

• Wash the mince thoroughly and squeeze out all the excess water.keep aside.
• In a deep pan heat oil add onions and saute till they turn transluscent now add cumin seeds and ginger and garlic paste and saute for another minute.
• Add mince meat and cook for about 7-8 minutes till water from the meat is absorbed and the mixture is dry,you have to keep on stirring in between to avoid burning.
• Now add tomatoes,green chillies and all the spices  with 1 cup of water,cover and cook on a medium flame for about 10 minutes,the tomatoes will become soft and pulpy and all the spices cooked perfectly at this stage.
• Add potato and  water accordingly to the gravy desired gravy consistency and add corriander leaves,simmer for about 5 minute till potatoes are cooked.
• Serve hot.