Ingredients:
Mutton:500gm
Beaten curd:4 tbsp
Salt
Mustard oil:3 tbsp
Bay leaves:2
Onion:3,large,finely chopped-do not make paste or grate it
Ginger-garlic paste:1 tbsp
Kashmiri red chili powder:1 tbsp or little more
Turmeric:1 tsp
Cumin powder:1 tsp
Shahi garam masala:1 tbsp.
Tamarind paste:1 tsp
Hot water:1 cup
Method:
Marinate the mutton with four table spoons of curd and salt to taste.
Keep it marinated for at least 2 hours or keep it overnight in the refrigerator to get a better result.
In a heavy bottomed pan (kadai), take three tbsp of mustard oil and heat it well.
Add two bay leaves, and finely chopped onions, and one tbsp of ginger garlic paste .
Reduce the heat to medium and let the onions and ginger garlic paste cook well till they change colour and release oil.
Add the mutton along with the curd, raise the flame to high and stir the mutton well for around three to four minutes.
Stir it well and frequently else the bottom of the pan may get burnt.
Add one tbsp of kashmiri red chilly powder, one tbsp of freshly ground garam masala powder and one tsp each of cumin powder and turmeric powder.
Mix well at mid flame and stir it for another one minute.
Then lower the flame and let cook for 20 minutes. You need to stir the mix at regular intervals.
Add one tsp of tamarind paste and mix it well.
Add one small cup of water or till the mutton is submerged, cover the pan and lower the sim. Wait till the mutton has softened.
At this stage if you feel the meat is not softening enough, put it in pressure cook for five minutes or two whistles.
Cook till the onion and garlic paste along with the oil coat the meat well.
Served with parathas, loochis or rotis.
Ingredients:
Rice 1 cup
Moong dal (yellow lentils) 1/2 cup
masoor dal(Red lentils) 1/2 cup
Onion 1 chopped
Cumin seed 1 tsp
Cinnamon stick:1, 1 inch
Cardamom 2 pods
Bay leaf 1
Ginger paste 1/4 tsp
Green chili 1-2
Turmeric powder
Salt to taste
Mustard Oil:3 tsp
Ghee(clarified butter):1 tsp
Eggs:3-4,beaten with pinches of salt
Method:
Heat 2 tsps of oil and pour into the beaten eggs.
Scramble it with a laddle when eggs start to set in.
Remove it from the flame and keep it aside.
Fry moong dal till light golden brown.
Heat remaining oil in a pan.
Put cumin seeds, cinnamon, cardamom, and bay leaf. Add onions, ginger paste, green chilies and fry for 2-3 mins.
Add fried moong dal, masoor dal and rice.
Add salt, turmeric powder and mix well.
Add 1 1/2 cup water and steam it.
Cook until it is done.
Add the scrambled egg and cook for 2-3 minutes.
Add the ghee,stir it,stop the flame and serve hot.
Ingredients
2 chicken thighs plus leg pieces without skin, pierced
2 cloves garlic, peeled and crushed
2 tsp peeled and grated root ginger
1/4 tsp salt
3 tbsp curd
1/2 tsp mace powder
Few pinches of cinnamon powder
1 tbsp chicken tikka masala or tandoori masala(I used Shaan's tikka masala)
1/4 tsp ground cumin
1/2 tsp or little more of Kashmiri chilli powder
Ghee(clarified butter) or refined oil: 2 tsp
Method
Preheat the oven to 200 C.
Place the chicken pieces in a bowl.
Heat ghee or oil.
Add in the chicken pieces.
Stir together the rest of the ingredients, then rub the mixture over the chicken pieces thoroughly.
Lay them on a roast proof tray and roast for 15 minutes.
Stop the oven and turn the chicken pieces to the other side.
Again roast for 12-15 minutes.
Serve hot.
Ingredients:
Basmati(Indian) rice: 1 cup
Green peas,shelled: 1 cup
Refined oil: 1 tablespoons
Ghee(Clarified butter):1 tablespoon
Salt to taste
White pepper powder:1/2 teaspoon
Bay leaf:1
Green cardamom:1
Cloves:2
Cinnamon stick:1",one
Nutmeg powder:1 pinch
Star anise(Badam phool):1
Rose water:1/2 tsp
Method:
Pick, wash and soak rice for twenty minutes. Drain.
Heat oil & ghee in a pan, add bay leaf,cardamom,cloves,cinnamon,star anise and once they start to crackle add the rice &
peas.
Sauté for two-three minutes.
Pour two cups of water and salt. Bring to a boil.
Reduce heat, cover with lid, cook till all water is absorbed.
Add nutmeg powder & Rose water,stir well to mix.
Serve hot.
Ingredients
For marination:
400 gms chicken (boneless or with bone chicken pieces)
1 tbsp Tandoori chicken masala
1 tbsp Shahi biryani Masala
1tsp Kashmiri red chili pow (I use Everest's Kashmiri red chili powder))
Lemon juice from ½ lemon
1 cup hung curd
Pinches of turmeric
1 tsp coriander powder
½ tsp cumin powder
1 tbsp ginger garlic paste
1 tbsp kasuri methi (dried fenugreek leaves)
Salt to taste
1 tbsp refined oil
Ingredients for gravy:
2 tbsps refined oil
1 bay leaf
2 black cardomoms
3 green cardamom
3 cloves
1 inch cinnamon stick
2 medium onion paste
1 medium tomato paste
1 tsp ginger garlic paste
1/2 tsp red chili powder(Degi mirch powder)
Pinches of turmeric
Pinches of salt
¼ cup cream or you can use paste of 6-8 almonds & 2-4 cashew nuts in 1/4 cup milk
Method:
Wash chicken pieces thoroughly, drain the water completely, pat dry.
Mix all the marination ingredients and marinate the chicken and refrigerate for at least 2 hrs. I refrigerate overnight!
Preheat your oven at 180 degree C & keep a oven proof tray with 2 cups of water under the grill tray(this water can be used during the preparation of the gravy).
Roast the chicken pieceswith marinade just coating the pieces for 10 minutes one side & then turn the side & roast for 5 minutes.
Keep the remaining marinade to make the gravy.
Wait till the oven is cooled down.
For gravy:
Heat oil & temper with bay leaf & whole garam masala.
Add onion paste when the garam masala starts to splutter.
Cook till the paste becomes dry & now add tomato paste,ginger-garlic paste & cook till oil separates.
Add the remaining marinade,turmeric,salt,chili powder & remaining water of the grill tray.
Add the grilled chicken pieces when the gravy starts boiling.
Cook till the gravy starts boiling.
Add the cream/almond-cashew paste & cook for another 2 minutes.
Serve hot with Tandoori roti/Paratha or Naan.
Ingredients
400 gm boneless chicken breast,cut into cubes
1 cup low fat curd
2 tablespoon ginger-garlic paste
1 teaspoon cashew nuts(4-5 pieces)
1 teaspoon lemon juice
2 tablespoon fresh cream(optional)
Few threads of Saffron soaked in 2-3 tablespoon warm milk
1 teaspoon white pepper powder
1/2 teaspoon turmeric powder
2 teaspoon kasuri methi(dried fenugreek leaves)
1 tablespoon clarified butter(ghee) or butter
Salt to taste
Method:
Rinse the chicken pieces in running water.
Now in a big bowl, mix the curd,1/2 tablespoon of ghee,ginger-garlic paste, cream, salt, lemon juice,kasuri methi,saffron
milk and spices very well.
Make the paste of cashew nuts and add into it.
Coat all the chicken pieces very well, cover the marination and keep it aside at least for 1 hour or overnight.
180 degree C and put the wooden skewers in warm water.
Thread the chicken pieces into skewers and place in the oven.
Lightly brush with some ghee.
Grill for about 10 minutes,turn them over to the other side & grill for 5 minutes until chicken tenders and becomes juicy.
When the chicken is done, then remove out from the skewers.
Serve hot.
I was craving for Chili Chicken since few weeks but not willing to have deep fried stuffs because of health issues. So tried this Roasted Chili Chicken where I used only 4 teaspoons of oil and it turned out to be very delicious!
Ingredients:
For marinating:...
Chicken 500-600 gm (you can use bone or boneless chicken cubes)
2 tbsp refined flour
2 tbsp cornflour
1 tbsp of ginger-garlic paste
1 tsp red chili powder or little less
1 tsp black pepper powder
1 tbsp soya sauce
1 tbsp refined oil
Salt
For cooking:
1, large onion (cut into cubes)
2 cups bell pepper,cut into cubes-you can use green,red or yellow
2-3 green chilies,chopped
2 tbsp minced garlic
2 tbsp soya sauce
1 tbsp vinegar or lemon juice
2 tbsp tomato ketchup
Salt & Sugar as per taste.
2 tbsp refined oil
1/2 cup water
Method:
Mix all the ingredients mentioned for marination with the water and make a smooth paste.
Add the chicken pieces into the paste & keep it for half an hour.
Preheat oven at 200 degree C,keep a oven proof plate under the grill rack to collect the juice.
Put the chicken pieces with marinade just coating the pieces on the rack.
Keep the remaining marinade aside.
Roast the chicken pieces for 10 minutes,then turn them and roast for another 5 minutes.
Heat oil in a pan,fry the chicken pieces in high flame till they turn brown.
Remove the chicken pieces and saute the bell peppers,chilies,onion and garlic till they become soft.
Now add the Soya sauce & tomato ketchup in the remaining marinade,mix well and check the seasoning.
Add in the veggies & stir well.
Finally add the chicken pieces and mix well.
Cook till the gravy thickens and coats the chicken pieces nicely.
Serve hot with Fried Rice.
