BUTTER CHICKEN

Butter Chicken

Ingredients

• Boneless Chicken-1/2 K (Cut Into Strips)
• Cumin Seeds-1/2 Teaspoon
• Chopped Onion-1 Big
• Ginger Garlic Paste-1 Tablespoon
• Green Chilly-2
• Chopped Tomato-1
• Nuts-12-15
• Kashmiri Red Chilly Powder-1 Tablespoon (Up To Your Spice Level)
• Coriander Powder-2 Tablespoon
• Kasoorimethi(Dried Fenugreek Leaves)-1 Teaspoon
• Ketchup-2 Tablespoon
• Fresh Cream-1/2 Cup
• Garam Masla-1/2 Teaspoon
• Salt-As Needed
• Oil-3 Tablespoon (For Frying)
• Butter-1 Tablespoon
• Chopped Coriander Leaves-As Needed

For Marination

• Ginger Garlic Paste-1 Tablespoon
• Kashmiri Red Chilly Powder-1 Tablespoon (Up To Your Spice Level)
• Coriander Powder-1 Tablespoon
• Salt –As Needed

Method

STEP-1

Cut chicken into thin slices and apply ginger garlic paste, red chilly powder, coriander powder and salt.

STEP-2

Marinate for 1 hour and shallow fry in oil and set aside.

STEP-3

 In that fried oil add, cumin, onion and ginger garlic paste. Saute it.

STEP-4

Then add spices (red chilly powder, coriander powder and kasoorimethi)tomatoes, cashew nuts and cook covered with little water till everything is mashed up.

STEP-5

Then put it in a blender with enough water and make a paste.

STEP-6

Heat butter in a pan and pour the grinded paste along with 2 cups water.

Cook on medium flame.

STEP-7

Then add ketchup and fresh cream. Mix well.

STEP-8

Finally add chicken pieces along with gram masala and cook for 5 minutes in medium flame.

Sprinkle chopped coriander leaves.

MUTTON MASALA

Mutton Masala

Ingredients

• Mutton-1/2 K
• Sliced Onion-2
• Pepper Powder-1/2 Teaspoon
• Coriander Powder-1 Teaspoon
• Chopped Coriander Leaves-As Needed
• Coconut Oil-2 tablespoon
• Salt-As Required

For Marination

• Red Chiily Powder-1 Teaspoon
• Pepper Powder-1 ½ Tablespoons (Up To Your Spice Level)
• Turmeric Powder-1/2 Teaspoon
• Coriander Powder-2 Tablespoon
• Yogurt-1 ½ Tablespoon
• Garam Masala-1 Teaspoon
• Fennel Seed Powder-1/2 Teaspoon
• Salt-As Needed

Method

STEP-1

Marinate the mutton with ingredients listed under “for marination”. (1 hour)

STEP-2

Take a pressure cooker, put marinated mutton along with ¼ cup of water and pressure cooks this till done. Set aside.

STEP-3

In a pan, pour coconut oil and add the onions. Saute it till onions become soft.

STEP-4

Then add ½ teaspoon pepper powder, 1 teaspoon coriander powder and salt. Saute it for another 2 minutes

STEP-5

Add the cooked mutton pieces and pour some water. Cook it for some time.

STEP-6

Add coriander leaves.

EGG KABAB

Egg Kabab

Ingredients

• Boiled Eggs-2(cut into four pieces)
• Onion-3(Finely Chopped)
• Boiled Potato-1(Big)
• Ginger Paste-1 Teaspoon
• Garlic Paste-1 Tablespoon
• Green Chilly -1 Finely Chopped
• Turmeric Powder-1/4 Teaspoon
• Red Chilly Powder-1 Teaspoon (Up To Your Spice Level)
• Coriander Powder-1 Tablespoon
• Fennel Seed Powder-1/2 Teaspoon
• Garam Masala-1 Teaspoon
• Chopped Coriander-Few
• Chopped Curry Leaves-Few
• Lime Juice-1 Teaspoon
• Oil-1-2 tablespoon
• Salt- As Needed

For Coating and Frying

• Egg-1(Beaten)
• Bread Crumbs-1 Cup
• Oil-For Frying

Method

STEP-1

Add 1-2 tablespoon of oil in a pan and fry finely chopped onion till it turn transparent.

STEP-2

Add chopped green chilly, ginger paste and garlic paste and saute again.

STEP-3

Then add turmeric powder, red chilly powder, coriander powder, fennel seed powder, ½ teaspoon of garam masala and salt. Mix well and saute in low flame.

STEP-4

Mash the boiled potato and mix with the onion mixture.

STEP-5

Finally add chopped coriander leaves, chopped curry leaves, 1/2 teaspoon of garam masla and lime juice.

Mix well and let it cool.

STEP-6

Cut the boiled egg into four pieces.

STEP-7

Take small part of potato mixture and flatten with fingers.

STEP-8

Place one piece of egg at the center and roll it.

STEP-9

Dip each roll in beaten egg and then coat with bread crumbs.

STEP-10

Heat oil in a pan at medium flame and deep fry each roll till it turns golden brown.

GINGER CHICKEN

Ginger chicken

Ingredients

• For marination
• Pepper powder-1 ½ tablespoons (up to your spice level)
• Soya sauce-1 teaspoon
• Lime juice-1 ½ tablespoons
• Salt –as needed

For grinding

• Onion-3
• Ginger-1 (3 inch piece)
• Garlic-4-6

Other Ingredients

• Chicken-1/2 k
• Red chilly powder-1 tablespoon (up to your spice level)
• Green chilly-2 (slit)
• Soya sauce -1/2-1 teaspoon
• Ketchup-2 tablespoon
• Cornflour-1 ½ tablespoon
• Capsicum-1/4 cup

Method

STEP-1

Marinate the chicken with ingredients listed under “for marination”. (Pepper powder, soya sauce, lime juice and salt).

Set aside for 1-2 hours.

STEP-2

In a blender, put onion, garlic and ginger and make a paste. Set aside.

STEP-3

Heat oil in a pan and add the marinated chicken and fry it and set aside.

STEP-4

In same pan over medium heat, cook ginger, onion, and garlic paste stirring until raw taste goes out. Add green chilly, red chilly powder and a teaspoon of soya sauce; cook over medium heat.

STEP-5

In bowl mix corn flour and ¼ cup water.

Pour the corn flour mix to the pan and cook until thick, 3 to 4 minutes.

STEP-6

Add chicken and mix well.

Finally add ketchup and capsicum. Cook for 2-3 minutes on high flame.

SCRAMBLED EGG

Scrambled Egg

Scrambled eggs are a dish made from whites and yolks of eggs (usually chicken eggs) stirred, beaten, and cooked together typically with milk and butter and variable other ingredients. Only eggs are necessary to make scrambled eggs, but very often other ingredients such as water, milk, butter, cream or in some cases vegetables may be added. The French Scrambled Eggs include grated cheese all the time, it is not necessary for scrambled eggs. Here I used two vegetables onion and tomato.

Ingredients

• Oil-2 Teaspoon
• Chopped Onion -2
• Chopped Tomato-1
• Green Chilly ( Slit)-4
• Red Chilly Powder-1/4 Teaspoon
• Egg -5
• Pepper Powder-1 Tablespoon
• Salt – As Needed
• Curry Leaves- 1 String

Method

STEP-1

Crack eggs.

STEP-2

Season with salt and pepper powder. Set aside.

STEP-3

Warm up skillet over moderate heat, pour oil. Saute curry leaves along with onion and green chilly.

STEP-3

And chopped tomato and red chilly powder, fry tomatoes together with onion for 3 minutes.

STEP-4

Add egg mix. Using spatula scramble eggs and start mixing content of the skillet to fry it evenly.

CHICKEN BIRIYANI

Chicken Biriyani

Biriyani is a classic Indian dish that is often served at weddings and celebrations. But nowadays, it is a common dish.

Ingredients

•  Rice -4 Cup(cooked)
• Chicken-1k
• Onion-4-5
• Tomato-2
• Turmeric Powder-1/2 Teaspoon
• Coriander Powder-1 Tablespoon
• Red Chilly Powder-3/4 Teaspoon
• Garam Masala -1 Teaspoon
• Chopped Mint and Coriander Leaves-1/4 Cup
• Yogurt-1 Cup
• Lime Juice-2 Tablespoon
• Ghee-1 Tablespoon
• Oil-2 Tablespoon
• Salt-As Needed

For Crushing

• Cloves-10-12
• Ginger -1 Piece
• Green Chilly-5-7
• Jeerah(Big)-1/4 Teaspoon
• Whole Pepper-1 Teaspoon

For Layering

• Fried Onion-1 Cup
• Fried Nuts and Kismis-Few
• Chopped Mint and Coriander Leaves-As Needed
• Garam Masala - As Needed
• Ghee-2 Tablespoon

Method

STEP-1

Crush all the ingredients listed in”for crushing”.

STEP-2

Heat oil in a kadai,saute onion until it become soft.

STEP-3

Add crushed mix to it and saute again.

STEP-4

Add chicken along with 1 tablespoon of ghee and salt.

Cook for 2 minutes.

STEP-5

Then add all spice powders. (Turmeric powder, coriander powder, red chilly powder and garam masala)

Saute until the raw smell of masala goes out.

STEP-6

Add yogurt, lime juice, chopped coriander and mint leaves. Mix well.

STEP-7

Then add chopped tomato and cook until chicken cooked.

For layering

Start by layering the chicken at the bottom of the dish.

STEP-8

Fluff up the Rice and add a layer of it on top of the chicken with half of the rice.

STEP-9

Layer fried onion, nuts, raisins, 1 tablespoon ghee ,garm masala ½ teaspoon and chopped coriander mint leaves on the rice layer.

STEP-10

Next spread the balance of rice.

STEP-11

Again layer with fried onion, nuts, raisins, 1 tablespoon ghee, garm masala ½ teaspoon and chopped coriander leaves on the rice layer.

STEP-12

Drizzle with a little bit of turmeric water for the yellow color.

STEP-12

Cover with an air-tight lid or a foil .Cook in low flame for 20 minutes.

EASY CHICKEN FRY

Easy Chicken Fry

Ingredients

• Chicken-1/2 K
• Kashmiri Red Chilly Powder-3 Tablespoon
• Turmeric Powder-1/2 Teaspoon
• Salt- As Needed
• Vinegar-1 Teaspoon
• Oil-For Frying
• Green chilly-For Garnishing

Method

STEP-1

Marinate the chicken with kashmiri red chilly powder, turmeric powder, vinegar and salt for a minimum of half an hour.

STEP-2

Shallow fry in oil . Fry till the chicken is tender and it gets a reddish brown colour.(in medium flame).Fry green chillies in that same oil.

Kashmiri chicken

Ingredients

• Finely Chopped Onion-3
• Tomato (Medium Size)-3 (Make A Paste)
• Kashmiri Whole Chilly-6-7(Soaked Overnight and Make a Paste)
• Kashmiri Red Chilly Powder-1 1/2 Teaspoon
• Coriander Powder-2 Teaspoon
• Turmeric Powder-1/4 Teaspoon
• Ginger Paste-1/2 Teaspoon
• Garlic Paste-1/2 Teaspoon
• Jeerah (Small)-A Pinch
• Garam Masala-1 Teaspoon
• Nuts Paste-2 Teaspoon
• Kismis Paste-2 Teaspoon
• Chopped Coriander Leaves-As Needed
• Fried Nuts and Kismis –For Garnishing
• Oil-For Frying

For Marination

• Chicken-1k
• Jeerah (Small)-A Pinch
• Kashmiri Red Chilly Powder-3 Teaspoon
• Coriander Powder-3 Teaspoon
• Turmeric Powder-1/2 Teaspoon
• Ginger Paste-2 Teaspoon
• Garlic Paste-2 Teaspoon
• Egg (Beaten)-1
• Garam Masala-1 Teaspoon
• Salt-As Needed

Method

STEP-1

Marinate the chicken for 1 hour with the ingredients of “for marination”.

STEP-2

In a kadai, half cook the marinated chicken (in medium flame).

STEP-3

Take the chicken pieces out and fry in oil. (Keep the gravy aside)

Keep the fried chicken pieces aside.

STEP-4

Take another kadai, pour the same fried oil. Then saute onions until it become golden brown.

STEP-5

Add ginger garlic paste, saute again

STEP-6

Then add tomato paste saute for 2 minutes.

STEP-7

Add spices. (Turmeric powder, whole red chilly paste, coriander powder, kashmiri red chilly powder, garam masala and jeerah).Mix well. Cook until oil is released from the masala.

STEP-8

Add kismis paste and mix well.

STEP-9

Then add chicken gravy (already kept) along with fried chicken pieces and ½ cup of water.

Cover the kadai and cook in medium flame until the gravy thickens.

STEP-10

Add nuts paste and coriander leaves. Cook for 2 minutes.

Garnish with fried nuts and kismis.

Serve hot.

NADAN CHICKEN CURRY

Nadan chicken curry

Chicken curry is a common delicacy in South Asia. A typical South Asian curry consists of chicken stewed in an onion and tomato-based sauce, flavored with ginger, garlic, chili peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, cardamom and so on. Outside South Asia, chicken curry is often made with a pre-made spice mixture known as curry powder.   Indian cuisine has a large amount of regional variation, with many variations on the basic chicken curry recipe. Today I am sharing a nadan chicken curry .Coconut bites are used in this recipe. Chicken curry is usually garnished with coriander leaves, and served with rice or roti. 

 Ingredients

• Chicken -1/2 k
• Coconut Oil -2 Tablespoon
• Shallots-1 Cup
• Sliced Onion-1
• Curry Leaves-2 String
• Whole Red Chilly-4-5
• Coconut Bites-1 Hand Full
• Sliced Ginger-1 Pieces
• Sliced Cloves-4
• Salt- As Needed
• Fenugreek Seed – A Pinch

For The Masala Paste

• Shallots-1 Cup
• Turmeric Powder-1/2 Teaspoon
• Kashmiri Red Chilly Powder-2 ½ Teaspoon
• Coriander Powder-1 ½ Tablespoon
• Jeerah (Big)-1 Tablespoon
• Cinnamon-1
• Cardamom-5-6
• Cloves-4-5
• Star Anise-1

Method

STEP-1

Grind all ingredients listed in “for the masala paste” by adding little water.

STEP-2

In a pot pour coconut oil and splutter fenugreek seeds.

STEP-3

Then add whole red chilly along with coconut bites and curry leaves .Mix  and saute well.

STEP-4

Add onion, shallots and ginger garlic paste, saute it until onion become soft and translucent.

STEP-5

Add grinded paste along with ½ cup of water. Boil it until the raw smell of masala goes out.

STEP-6

Add chicken pieces along with salt. Close the lid and cook the chicken in medium flame by stirring occasionally.

Finally sprinkle curry leaves and serve hot.

MIXED FRIED RICE

Mixed Fried Rice

Ingredients

For cooking the rice

• Long Grained Rice or Basmati Rice-1 Cup
• Water-4.5 to 5 Cups
• Salt - As Required
• Oil-2 to 3 Drops

For Egg Strips

• Butter-1 Teaspoon
• Egg-2
• Pepper Powder-1/2 Teaspoon
• Salt –As Required

For Chicken Strips

• Boneless Chicken Pieces-2
• Red Chilly Powder-1/2 Teaspoon
• Salt –As Required
• Turmeric Powder-A Pinch

Other Ingredients

• Onion, Carrot, Capsicum (Finely Chopped)-1 Cup
• Garlic-2 Cloves (Finely Chopped)
• Soya Sauce-1 Tablespoon
• Pepper Powder-1 Tablespoon
• Butter-1 Tablespoon

Method

STEP-1

Chop the veggies finely and keep aside.

STEP-2

For Chicken Strips

Cook chicken along with red chilly powder, turmeric powder and salt. Cut Into thin strips and set aside.

STEP-3

For cooking the rice

Rinse rice very well till the water runs clear of starch. Soak rice in water for 30 minutes. Drain and keep aside.

In a pot, bring to a gentle boil 4.5 to 5 cups of water with salt and 2 to 3 drops of oil.

Add the soaked and drained rice to the hot water.

On a low to medium flame cook the rice without the lid.

When the rice becomes just cooked, remove the pot from fire and drain the rice.

Cover the rice and keep aside till the rice cools completely.

STEP-4

For Egg Strips

Beat eggs with a whisk in a small bowl and season with salt and pepper, to taste.

Heat butter in a medium frying pan over medium heat and make an omelette using half the beaten eggs.

 Turn out onto a plate to cool (do not fold omelette).

Repeat process with remaining beaten eggs.

Remove from frying pan and cut into thin strips.

STEP-5

Heat butter in a wok or a pan.

Add the garlic and saute for some seconds. No need to brown the garlic. At this stage, you can also add ginger, if you prefer.

STEP-6

Then add all the finely chopped veggies.

 Increase the flame on a high and stir fry the veggies on a high flame.

If you cannot handle stir frying on a high flame, then stir fry on a medium flame.

You have to continuously toss and stir while frying so that the veggies are uniformly cooked and do not get burnt.

The veggies have to be stir fried, till they are almost cooked and yet retain their crunchiness and crispiness.

STEP-7

Add the soy sauce, salt and pepper, chicken and egg. Stir quickly and add the rice. Stir fry for a few minutes till the sauce has coated the fried rice well. Keep a check when adding salt, as soy sauce already has salt in it. Stir fry together for about 5 minutes, Serve hot.

MUTTON PERALAN

Mutton Peralan

Ingredients

• Mutton Pieces -500 gm

For marination

• Red Chilly Powder -1 Teaspoon
• Coriander Powder - 1 Teaspoon
• Turmeric Powder -1/2 Teaspoon
• Tomato -1/4 Piece