A Sanjeev Kapoor's recipe...
Ingredients:
Ginger 2 inches
Chicken 750 grams
Ginger paste 2 tablespoons
Black pepper powder 1/2 teaspoon
Turmeric powder 1/2 teaspoon
Juice of 1 lemon
Salt to taste
Oil 2-3 tablespoons
Onions 4 medium
Cumin seeds 1 tablespoon
Tomatoes 2 medium
Green chillies 3
Coriander powder 1/2 tablespoon
Red chilli powder 1/2 teaspoon
Cumin powder 1/2 teaspoon
Fresh coriander leaves 1 tablespoon + for garnishing
Method:
Place chicken pieces in a bowl, add ginger paste, black pepper powder, turmeric powder and lemon juice and mix well.
Add salt, mix. Set aside to marinate for half an hour.
Heat oil in a kadai. Chop onions finely.
When the oil is hot enough add cumin seeds and when they begin to change colour, add onions and sauté till lightly coloured.
Chop tomatoes finely.
Add marinated chicken to the kadai and sauté well.Cut ginger into thin strips. Cut green chillies into diagonal slices and add to the chicken.
Add coriander powder, red chilli powder, cumin powder and continue to sauté for 3-4 minutes.
Add tomatoes and 1 tbsp chopped coriander leaves.
Add ginger strips and cook till the chicken is done.
Transfer into a serving bowl, garnish with remaining coriander leaves and serve hot.
Ingredients:
Chicken:500gm
Curd:100gm
Garlic paste:1 tbsp
Green chilli paste:1 tsp(or more,if you
like)
Chopped garlic:1 tbsp
Fenugreek(Methi) seeds:1 tsp
Refined oil:2 tbsp
Salt to taste
Sugar:1/2 tsp
Cream:1 tbsp.
Method:
Marinate the chicken with garlic
paste,curd & salt.
Keep it in refrigerator for 3 hours.
Heat oil & temper with chopped garlic &
methi seeds.
Remove garlic from oil when garlic turns
golden.
Add chicken to the same oil & cook in
low flame.
Add half cup of water,salt & fried
garlic.
Cook it till the chicken becomes tender
& the gravy coats the chicken pieces.
Add cream & cook for another 2-3 mins.
Serve it hot with roti or paratha.
Ingredients:
Ilish:4-5 pieces
Mustard oil:1/2 cup
Roasted(dry) sesame powder:2 tbsp
Grated coconut:3 tbsp
Green chilli:3
Turmeric powder:1 tsp
Salt to taste
Method:
Make a smooth paste of sesame,coconut & chillies with water.
Rub the fish pieces with turmeric & salt.
Heat oil in a pan.
Saute fish pieces for 2-3 mins.
Remove the fish pieces from oil.
Add the coconut-chilli-sesame paste to the same oil.
Add turmeric & salt.
Cook till oil removes from sides.
Add 2 cups of water.
Add fish pieces when gravy starts boiling.
Cook for another 5 mins.
Serve hot with steamed rice.
Ingredients:
Chicken:500gm
Bay leaf:1
Green cardamom:1
Black cardamom:1
Cloves:3
Cinnamon:1 inch
Cumin seeds:1 tsp
Whole black peppercorns:1 & 1/2 tsp
Hung yoghurt/curd/dahi:1 cup
Lemon juice:1/2 tsp
Whole kashmiri chillies:2-3
Chopped corriender leaves:2-3 tbsp
Salt to taste
Method:
Coarsely ground the bay leaf along with the the green cardamom, cloves, cinnamon stick, cumin seeds and the black peppercorns.
Marinate the chicken in salt,hung yoghurt, cream, lime juice and the powdered masala.
Heat oil in a pan & add the marinated pieces of chicken without the marinade & fry both sides till they turn brown.
Add a little water to the marinade and stir the mixture and add it to the chicken.
Cover and cook till done.
Heat a little oil in a separate pan and add whole red chillies and 1 tsp chopped coriander leaves to the oil & temper for 2-3 mins.
Pour it over the chicken.
Garnish with remaining corriender leaves & serve with Roti or Paratha.
Ingredients:
Milk:250 ml
Lemon juice:1 tbsp
Nolen gur(date molasses): 1 cup or as required
Ghee:2 tbsp
Method:
Bring the milk to a boil in a large thick-bottomed non-stick kadai on high heat.
Add lemon juice and gur, and continue to cook, stirring continuously till the milk becomes grainy and begins to thicken.
Check the sweetness level,add some gur if required.
Add the ghee mix well and continue to cook till the mixture begins to leave the sides of the kadai.
Transfer the mixture to a greased dish and cover it.
Set aside for four to five hours.
Turn the milk cake out onto a serving dish, cut into pieces and serve.
Ingredients:
Potol/Parwal/Pointed gourd: 6
Khawa:1/4 cup
Ghee:1 tsp
Kewra water:2 tsp
Large sugar crystals:1 tsp
Broken cashew:1 tsp
Chopped raisins:1 tsp
Thick sugar syrup:: 1/2 cups
Thin sugar syrup:1 cup
Method:
Cut potol into halves,remove skin pulp & seeds thoroughly.
Boil potol in water first.
Then boil it in thin sugar syrup for 10 mins.
Drain the syrup.
Fry potol(both sides) in ghee for few seconds so that its rawness goes & colour does not changed.
Add 1 tsp of kewra water to thick syrup.
Soak Potol in thick sugar syrup for 10 mins.
For stuffing:
Mix Khawa,cashew,raisins & sugar crystals.
Heat ghee in a pan & add the mixture.
Cook for 2-3 mins.
Remove from pan.
Add kewra jol in the mixture.
Stuff the potol with 1 tsp of mixture.
Refrigerate it.
Serve it cool
Ingredients:
Brinjals/eggplants (cut into semicircular shapes):2,large
Yogurt, beaten:2 heaped tbsp
Tomatoes (chopped):2
Green chillies (chopped):4-5
Sesame seeds:2 tsp
Hing or asafetida powder:1/2 tsp
Bay leaf:1
Turmeric powder:1 tsp plus extra for coating the brinjals
kashmiri red mirch:1 pinch1 tsp
Cumin powder:1 tsp
Coriander powder:1 tsp
Ginger paste:1 tsp
Sugar:1 & 1/2 tsp
Salt to taste
White oil for cooking
Method:
Toss the eggplants in a pinch of turmeric powder and salt.
Fry them in hot oil till they are brown in color.
Set aside.
Dry roast the sesame seeds and then grind them into powder.
Keep aside.
Into the same oil that has been used for frying the eggplants, add hing or asafetida powder and bay leaf.
When they begin to sizzle, add tomatoes and fry till tomatoes soften.
Add ginger paste, turmeric powder, cumin powder, coriander powder, kashmiri red mirch, green chillies, salt and sugar.
Add 2 tbsp of water and sauté the mixture for 2 minutes.
Add yogurt and roasted sesame powder. Sauté again till yogurt blends into the spice.
Add 1/4 cup of water.
Simmer the gravy for 2 minutes.
Toss the fried eggplants in.
Cook on low heat for 1 minute and turn the heat off.
Serve hot with roti or rice.
