Ingredients
Prawns - 1/2 kg
Red Chillies - 3 to 4
Garlic - 2 flakes
Cumin - 1/2 tsp
Salt to taste
Vinegar - 1/2 tbsp
Onions - 1
Oil
Method
1. Grind red chillies, garlic, cumin and salt.
2. Apply it to prawns and set aside for half an hour.
3. Heat oil. Add chopped onions, fry well.
4. Add prawns. Cover and cook on slow fire in its own gravy till done. Remove and serve hot.
Wednesday, December 9, 2009
Fried Fish Curry-Malabari Style
Ingredients
Pomfret - 1/2 kg
Red chillies- 2 no.
Salt to taste
Oil to fry
Onion - 1 no.
Green chillies - 2
Ginger - 1 small piece
Curry leaves -few
Coconut -1 no.
Vinegar - 15 ml
For tadka
Oil
Small red onion - 1 no.
Cloves - 1
Mustard seeds - 1/2 tsp
Method
1. Grind red chillies soaked in water and salt. Apply to the fish and set aside for half an hour.
2. Heat oil and shallow fry the fish.
3. Slice onion, ginger and green chillies.
4. Extract coconut milk and salt to taste.
5. Heat oil. Fry onions till tender. Add fried fish, coconut milk and vinegar.Boil and remove.
6. Heat oil for tempering. Add onions, cloves and mustard seeds. Pour over fish and mix well.
Pomfret - 1/2 kg
Red chillies- 2 no.
Salt to taste
Oil to fry
Onion - 1 no.
Green chillies - 2
Ginger - 1 small piece
Curry leaves -few
Coconut -1 no.
Vinegar - 15 ml
For tadka
Oil
Small red onion - 1 no.
Cloves - 1
Mustard seeds - 1/2 tsp
Method
1. Grind red chillies soaked in water and salt. Apply to the fish and set aside for half an hour.
2. Heat oil and shallow fry the fish.
3. Slice onion, ginger and green chillies.
4. Extract coconut milk and salt to taste.
5. Heat oil. Fry onions till tender. Add fried fish, coconut milk and vinegar.Boil and remove.
6. Heat oil for tempering. Add onions, cloves and mustard seeds. Pour over fish and mix well.
Jinga Cutlets
Ingredients
Large Prawns - 1/2 kg
Onion - 1 no.
Garlic - 3 flakes
Ginger - 1 small piece
Green chillies - 2 no.
Salt to taste
Egg -1 no.
Breadcrumbs to coat
Oil to fry
Method
1. Shell prawns.
2. Grind onion, ginger, garlic, green chillies and salt to fine paste.
3. Apply the paste to prawns. Marinate for half an hour.
4. Dip the prawns in egg one by one and then coat with breadcrumbs ans shallow fry till crisp and brown.
Large Prawns - 1/2 kg
Onion - 1 no.
Garlic - 3 flakes
Ginger - 1 small piece
Green chillies - 2 no.
Salt to taste
Egg -1 no.
Breadcrumbs to coat
Oil to fry
Method
1. Shell prawns.
2. Grind onion, ginger, garlic, green chillies and salt to fine paste.
3. Apply the paste to prawns. Marinate for half an hour.
4. Dip the prawns in egg one by one and then coat with breadcrumbs ans shallow fry till crisp and brown.
Masala Fried Fish
Ingredients
Pomfret - 1/2 kg
Oil for frying
Masala Ingredients-
Kashmiri red chillies - 2 to 3
Ginger - 1 small piece
Garlic- 2 to 3 flakes
Cumin - 1 tsp
Mustard Seeds - 1/2 tsp
Cinnamon - 1 small piece
Cloves - 2 no.
Peppercorns - 3
Tamarind - 10gm
Onion - 1/2 no.
Salt to taste
Vinegar - 20 ml
Method
1. Wash fish with vinegar.
2. Grind all the spices and stuff in the fish. Keep it aside for 1 hour so that masala sets in the fish.
3. Shallow fry.
Pomfret - 1/2 kg
Oil for frying
Masala Ingredients-
Kashmiri red chillies - 2 to 3
Ginger - 1 small piece
Garlic- 2 to 3 flakes
Cumin - 1 tsp
Mustard Seeds - 1/2 tsp
Cinnamon - 1 small piece
Cloves - 2 no.
Peppercorns - 3
Tamarind - 10gm
Onion - 1/2 no.
Salt to taste
Vinegar - 20 ml
Method
1. Wash fish with vinegar.
2. Grind all the spices and stuff in the fish. Keep it aside for 1 hour so that masala sets in the fish.
3. Shallow fry.
Moong Dal Wada
Ingredients
Green gram with skin(Moong Dal) - 1 cup
Ginger - 1 small pc
Green chillies - 1 no.
Coriander leaves - chopped
Cumin - a pinch
Grated coconut - 1 tsp
Salt to taste
Besan - 1 tsp
Peppercorns crushed - 1 no.
Oil to fry
Method
1. Soak moong dal overnight. remove the husk as much as possible.
2. Grind coarsely.
3. Add chopped onion, green chillies, ginger, coconut, coriander leaves, cumin, peppercorns, besan and salt.Mix well.
4. Make small pakodas and deep fry.
Masala Wada
Ingredients
Split red gram (Tur Dal) - 1 cup
Onion - 1/2 no.
Green Chillies - 1no.
Turmeric - 1/4 tsp
Red chilli powder - 1/4 tsp
Salt - to taste
Oil for frying.
Method
1. Soak tur dal for 2 hours. Grind it coarsely.
2. Chop onion, green chillies.
3. Add turmeric, red chilli powder and salt. Mix well.
4. Make small flat round tikkis and deep fry.
5. Serve hot with coconut chutney.
Split red gram (Tur Dal) - 1 cup
Onion - 1/2 no.
Green Chillies - 1no.
Turmeric - 1/4 tsp
Red chilli powder - 1/4 tsp
Salt - to taste
Oil for frying.
Method
1. Soak tur dal for 2 hours. Grind it coarsely.
2. Chop onion, green chillies.
3. Add turmeric, red chilli powder and salt. Mix well.
4. Make small flat round tikkis and deep fry.
5. Serve hot with coconut chutney.
Corn & Green Pepper Fritters
Ingredients
Capsicum - 1 no
Corn - 1 no.
Sugar - 1/2 tsp
Medium White Sauce - 120 ml
Baking Powder - 1/4 tsp
Egg - 1 no.
Sifted flour - 15 gm
Salt to taste
Oil to fry
Method:
1. Cook the corn in salted water.
2. Combine corn with sugar,salt, white sauce, egg and copped capsicum.
3. Sift baking powder and flour and add it to the mixture.Mix well.
4. Deep fry in hot oil like fritters.
Capsicum - 1 no
Corn - 1 no.
Sugar - 1/2 tsp
Medium White Sauce - 120 ml
Baking Powder - 1/4 tsp
Egg - 1 no.
Sifted flour - 15 gm
Salt to taste
Oil to fry
Method:
1. Cook the corn in salted water.
2. Combine corn with sugar,salt, white sauce, egg and copped capsicum.
3. Sift baking powder and flour and add it to the mixture.Mix well.
4. Deep fry in hot oil like fritters.
Tuesday, December 8, 2009
Rawa Dhokla- Instant
Ingredients
Rawa - 1 cup
Oil - 1 tbsp
Curd - 1 tbsp
Green chillies - 1
Ginger - 1 small pc
Mustard seeds - 1 tsp
Eno - 1 small sachet
Turmeric- 1 tsp
Coriander leaves.
Salt to taste.
Method:
1. Mix rawa and oil thoroughly. Add curd. Grind green chillies,turmeric and ginger.Mix well by adding water to a semi thick consistency.Set aside for 15 to 20 min .
2. Prepare cooker by adding little water without whistle .
3. Just when water in cooker is steaming hot add sachet of eno and mix well. Dont mix too much or else the batter will go flat.
4. Add the batter in the greased tray and place in the cooker.
5. Steam about 8 to 1o min
6. Heat little oil. add mustard seeds. Pour over the steamed tray. Sprinkle coriander leaves.
7. Let it cool then divide into dhokla shapes.
Rawa - 1 cup
Oil - 1 tbsp
Curd - 1 tbsp
Green chillies - 1
Ginger - 1 small pc
Mustard seeds - 1 tsp
Eno - 1 small sachet
Turmeric- 1 tsp
Coriander leaves.
Salt to taste.
Method:
1. Mix rawa and oil thoroughly. Add curd. Grind green chillies,turmeric and ginger.Mix well by adding water to a semi thick consistency.Set aside for 15 to 20 min .
2. Prepare cooker by adding little water without whistle .
3. Just when water in cooker is steaming hot add sachet of eno and mix well. Dont mix too much or else the batter will go flat.
4. Add the batter in the greased tray and place in the cooker.
5. Steam about 8 to 1o min
6. Heat little oil. add mustard seeds. Pour over the steamed tray. Sprinkle coriander leaves.
7. Let it cool then divide into dhokla shapes.
Bread Uppama
Ingredients
Bread slices - 6-7
Onions- 1 no.
Tomatoes - 1 no.
Green Chillies - 1
Curry Leaves - 2 to 3
Lime - 1/2
Mustard Seeds - 1 tsp
Turmeric- 1/2 tsp
Salt to taste
Red chilli powder - 1/2 tsp
Coriander powder - 1/2 tsp
Sugar- a pinch
Coriander leaves
Oil
Method
1. Cut bread slices into cubes
2. Chop green chillies, onions, tomatoes.
3. Heat oil. Add mustard seeds let it crackle. Add chopped green chillies, onions and tomatoes.
4. Add turmeric, red chilli powder, coriander powder and salt.
5. Sprinkle little sugar. Add bread cubes and mix gently.
6. Sprinkle little water.
7. Add lime juice. cover for 2-3 min. Garnish with coriander leaves.Serve hot.
Bread slices - 6-7
Onions- 1 no.
Tomatoes - 1 no.
Green Chillies - 1
Curry Leaves - 2 to 3
Lime - 1/2
Mustard Seeds - 1 tsp
Turmeric- 1/2 tsp
Salt to taste
Red chilli powder - 1/2 tsp
Coriander powder - 1/2 tsp
Sugar- a pinch
Coriander leaves
Oil
Method
1. Cut bread slices into cubes
2. Chop green chillies, onions, tomatoes.
3. Heat oil. Add mustard seeds let it crackle. Add chopped green chillies, onions and tomatoes.
4. Add turmeric, red chilli powder, coriander powder and salt.
5. Sprinkle little sugar. Add bread cubes and mix gently.
6. Sprinkle little water.
7. Add lime juice. cover for 2-3 min. Garnish with coriander leaves.Serve hot.
Methi Balls
Ingredients
Methi - 1 bunch
Potatoes - 1
Besan - to bind the dough
Green chillies - 2
Garlic - few flakes
Garam Masala - 1 tsp
Dry Mango Powder
Salt to taste
Oil to fry
Method
1.Boil and Mash Potatoes. Chop green chillies, garlic and methi.
2. Heat oil add green chillies,garlic and garam masala. Add chopped methi. cook till the liquid dries. Grind to fine paste.
3. Add mashed potatoes to the grinded paste.Add dry mango powder and salt and mix well.
4. Make small balls and fry in hot oil till crisp.
5. Serve with mint chutney.
Methi - 1 bunch
Potatoes - 1
Besan - to bind the dough
Green chillies - 2
Garlic - few flakes
Garam Masala - 1 tsp
Dry Mango Powder
Salt to taste
Oil to fry
Method
1.Boil and Mash Potatoes. Chop green chillies, garlic and methi.
2. Heat oil add green chillies,garlic and garam masala. Add chopped methi. cook till the liquid dries. Grind to fine paste.
3. Add mashed potatoes to the grinded paste.Add dry mango powder and salt and mix well.
4. Make small balls and fry in hot oil till crisp.
5. Serve with mint chutney.
Brinjal Bhajjias
Ingredients
Brinjals - 3 to 4
Besan - to prepare batter
Chilli Powder - 1/2 tsp
Turmeric - a pinch
Salt to taste
Oil to fry
Method
1. Wash and cut brinjals into thin roundels.
2. Apply turmeric and salt.
3. Prepare batter of besan, chilli powder,salt and water.
4. Dip the roundels of brinjals into batter and deep fry.
Brinjals - 3 to 4
Besan - to prepare batter
Chilli Powder - 1/2 tsp
Turmeric - a pinch
Salt to taste
Oil to fry
Method
1. Wash and cut brinjals into thin roundels.
2. Apply turmeric and salt.
3. Prepare batter of besan, chilli powder,salt and water.
4. Dip the roundels of brinjals into batter and deep fry.
Panner Pakodas
Ingredients
Panir cubes
Besan
Salt to taste
Oil to fry
Red Chilli powder - 1 tsp
Method
1. Prepare a smooth batter of besan, salt, red chilli powder, oil and water. The batter should be of pouring consistency.
2. Dip panir cubes and fry in hot oil. Serve.
Panir cubes
Besan
Salt to taste
Oil to fry
Red Chilli powder - 1 tsp
Method
1. Prepare a smooth batter of besan, salt, red chilli powder, oil and water. The batter should be of pouring consistency.
2. Dip panir cubes and fry in hot oil. Serve.
Batata Wada
Ingredients
Potatoes - 4 medium size
Onions - 1
Ginger - 1 small pc
Garlic - few flakes
Green Chillies - few
Turmeric -
Mustard seeds - 1 tsp
Lime - 1/2
Curry leaves - few
Besan - to prepare batter
Salt to taste
Water
Oil
Method
1. Boil and mash potatoes.
2. Chop onions,ginger,garlic and green chillies.
3. Heat oil. Add mustard seeds, chopped green chillies,ginger, garlic and onions.
4. Add turmeric and salt. Add lime juice.Mix well and keep it aside.
5. Prepare batter of besan and water of medium thick consistency.
6.Heat oil. Make medium size balls of the potato mixture. Dip in the batter and deep fry.
Potatoes - 4 medium size
Onions - 1
Ginger - 1 small pc
Garlic - few flakes
Green Chillies - few
Turmeric -
Mustard seeds - 1 tsp
Lime - 1/2
Curry leaves - few
Besan - to prepare batter
Salt to taste
Water
Oil
Method
1. Boil and mash potatoes.
2. Chop onions,ginger,garlic and green chillies.
3. Heat oil. Add mustard seeds, chopped green chillies,ginger, garlic and onions.
4. Add turmeric and salt. Add lime juice.Mix well and keep it aside.
5. Prepare batter of besan and water of medium thick consistency.
6.Heat oil. Make medium size balls of the potato mixture. Dip in the batter and deep fry.
Sabudana Wada
Ingredients
Sabudana - 2 cups
Mashed Potato- 1 cup
Peanut Flour - 1 cup
Green chillies
Salt
Red Chilli powder for colour
Method
1. Soak sabudana in just enough water to cover it for 3 to 4 hrs.
2. Boil and mash potatoes.Chop green chillies.
3. Mix together sabudana,mashed potatoes, peanut flour,green chillies,salt and little red chilli powder. Prepare a dough.
4. Prepare small balls from the dough and flatten them on your hand. (Apply oil to your palm to avoid sticking)
5. Heat oil and fry till golden brown.
6. Serve with cold curd.
Sabudana - 2 cups
Mashed Potato- 1 cup
Peanut Flour - 1 cup
Green chillies
Salt
Red Chilli powder for colour
Method
1. Soak sabudana in just enough water to cover it for 3 to 4 hrs.
2. Boil and mash potatoes.Chop green chillies.
3. Mix together sabudana,mashed potatoes, peanut flour,green chillies,salt and little red chilli powder. Prepare a dough.
4. Prepare small balls from the dough and flatten them on your hand. (Apply oil to your palm to avoid sticking)
5. Heat oil and fry till golden brown.
6. Serve with cold curd.
Beetroot Barfi
Ingredients
Beetroot - 225 gms
Sugar - 115 gms
Mawa - 115 gms
Ghee - 50 gms
Cardamoms - a pinch
Pistachio nuts - few
Silver paper
Method
1. Peel and grate beetroot.
2. Heat ghee. Add grated beetroot and fry. Add little water and let it cook.
3. Add sugar and continue cooking.
4. When mixture is dry add mawa and cardamom powder.
5. Remove and spread it on greased plate. Sprinkle nuts and garnish with silver paper.
6. Let it set and cut into barfis of desired shape and size.
Beetroot - 225 gms
Sugar - 115 gms
Mawa - 115 gms
Ghee - 50 gms
Cardamoms - a pinch
Pistachio nuts - few
Silver paper
Method
1. Peel and grate beetroot.
2. Heat ghee. Add grated beetroot and fry. Add little water and let it cook.
3. Add sugar and continue cooking.
4. When mixture is dry add mawa and cardamom powder.
5. Remove and spread it on greased plate. Sprinkle nuts and garnish with silver paper.
6. Let it set and cut into barfis of desired shape and size.
Phirnee
Ingredients
Rice Flour - 30 gms
Sugar - 60 gms
Milk - 300 ml
Almonds - few
Pistachios - few
Cardamoms - a pinch
Method
1. Mix rice flour with little cold milk. Boil remaining milk. Add rice flour paste.
2. Cook till thick. keep this aside and sprinkle sugar and let it cook till it gets dissolved.
3. Add cardamom powder.
4. Pour in flat dishes and garnish with sliced almonds and pistas. Cool and Serve.
Rice Flour - 30 gms
Sugar - 60 gms
Milk - 300 ml
Almonds - few
Pistachios - few
Cardamoms - a pinch
Method
1. Mix rice flour with little cold milk. Boil remaining milk. Add rice flour paste.
2. Cook till thick. keep this aside and sprinkle sugar and let it cook till it gets dissolved.
3. Add cardamom powder.
4. Pour in flat dishes and garnish with sliced almonds and pistas. Cool and Serve.
Semiya Payasam
Ingredients
Vermicelli/sewai - 225 gm
Ghee - 1 tbsp approx
Milk - 300 ml
Sugar - 225 gm
Saffron - a pinch
Raisins - few
Cashewnuts - few
Method
1. Heat ghee. Roast sewai till slight brown in colour.
2. Add boiling milk and sugar.
3. Add saffron, nuts and raisins.
4. Boil till sewai are cooked. Can be served cold or hot.
Vermicelli/sewai - 225 gm
Ghee - 1 tbsp approx
Milk - 300 ml
Sugar - 225 gm
Saffron - a pinch
Raisins - few
Cashewnuts - few
Method
1. Heat ghee. Roast sewai till slight brown in colour.
2. Add boiling milk and sugar.
3. Add saffron, nuts and raisins.
4. Boil till sewai are cooked. Can be served cold or hot.
Shahi Tukra
Ingredients
Bread Slices - 4
Sugar - 400 gm
Milk - 300 ml
Cardamoms- 2
Saffron - a pinch
Cashewnuts - few
Pistachio - few
Oil for frying
Silver paper
Method
1. Cut bread slices into triangle shapes. Heat oil and fry bread slices. Remove and keep them aside.
2. Boil milk and reduce it to half. Add sugar and boil. Add saffron.
3. Arrange the bread slices, pour prepared milk over it.
4. Garnish with slices cashewnuts, pista and silver paper. Serve hot.
Bread Slices - 4
Sugar - 400 gm
Milk - 300 ml
Cardamoms- 2
Saffron - a pinch
Cashewnuts - few
Pistachio - few
Oil for frying
Silver paper
Method
1. Cut bread slices into triangle shapes. Heat oil and fry bread slices. Remove and keep them aside.
2. Boil milk and reduce it to half. Add sugar and boil. Add saffron.
3. Arrange the bread slices, pour prepared milk over it.
4. Garnish with slices cashewnuts, pista and silver paper. Serve hot.
Sooji Halwa
Ingredients
Sooji/Rawa - 100 gm
Sugar - 100 gm
Ghee - 40 gm
Cardamom - 2 no.
Saffron - a pinch
Water - 200 ml
Method
1. Melt ghee. Roast rawa till golden brown.
2. Add hot water and mix well.
3. Add sugar,saffron and cardamom.
4. Cook till sugar melts.
Sooji/Rawa - 100 gm
Sugar - 100 gm
Ghee - 40 gm
Cardamom - 2 no.
Saffron - a pinch
Water - 200 ml
Method
1. Melt ghee. Roast rawa till golden brown.
2. Add hot water and mix well.
3. Add sugar,saffron and cardamom.
4. Cook till sugar melts.
Hyderabadi Kheema
Ingredients
Mutton Kheema - 1/2 kg
Tomatoes - 1 no.
Ginger - 1 small pc
Garlic- 2 flakes
Green Chillies - 2
Garam Masala - 1 tsp
Turmeric
Red chilli powder
Coriander powder
Potatoes - 1 no.
Green Peas- few
Onions - 1 no.
Milk - 2 tbsp
Whole Garam Masala- Bay leaf,Peppercorn,cardamom and cloves.
Oil
Salt
Method:
1. Chop onions,tomatoes, green chillies, ginger and garlic.
2. Heat oil. Add whole garam masala, add chopped green chillies, ginger and garlic. Now add onions fry till golden brown. Add tomatoes and cook till it leaves oil.
3. Add diced potatoes and green peas. Cook for 5 min on slow flame.
4. Now add turmeric, red chilli powder, coriander powder and salt. Sprinkle little water.
5. Add mutton kheema. Mix thoroughly and let it cook by adding water. Add milk. Cook till kheema is done.
Mutton Kheema - 1/2 kg
Tomatoes - 1 no.
Ginger - 1 small pc
Garlic- 2 flakes
Green Chillies - 2
Garam Masala - 1 tsp
Turmeric
Red chilli powder
Coriander powder
Potatoes - 1 no.
Green Peas- few
Onions - 1 no.
Milk - 2 tbsp
Whole Garam Masala- Bay leaf,Peppercorn,cardamom and cloves.
Oil
Salt
Method:
1. Chop onions,tomatoes, green chillies, ginger and garlic.
2. Heat oil. Add whole garam masala, add chopped green chillies, ginger and garlic. Now add onions fry till golden brown. Add tomatoes and cook till it leaves oil.
3. Add diced potatoes and green peas. Cook for 5 min on slow flame.
4. Now add turmeric, red chilli powder, coriander powder and salt. Sprinkle little water.
5. Add mutton kheema. Mix thoroughly and let it cook by adding water. Add milk. Cook till kheema is done.
Rogan Josh
Ingredients
Mutton - 1.5 kg
Tomatoes - 1.5 no
Onions - 1.5 no
Kashmiri chillies without seeds soaked in hot water till soft
Ginger - 1 small piece
Garlic - 2 flakes
Mace - a pinch
Nutmeg - a pinch
Saffron- a pinch
Cumin - 1 tsp
Ratan Jog - small pc.
Milk to dissolve saffron
Salt to taste
Oil
Method:
1. Chop onions. Grind Kashmiri chillies, coriander,garlic,ginger and cumin.
2. Heat oil. Add onions, grinded spices and fry well.
3. Add tomatoes and continue frying. Add mutton and saffron dissolved in milk. Continue frying.
4. Add salt, water, nutmeg, mace and ratan jog.
5. Cook till mutton is done.
Mutton - 1.5 kg
Tomatoes - 1.5 no
Onions - 1.5 no
Kashmiri chillies without seeds soaked in hot water till soft
Ginger - 1 small piece
Garlic - 2 flakes
Mace - a pinch
Nutmeg - a pinch
Saffron- a pinch
Cumin - 1 tsp
Ratan Jog - small pc.
Milk to dissolve saffron
Salt to taste
Oil
Method:
1. Chop onions. Grind Kashmiri chillies, coriander,garlic,ginger and cumin.
2. Heat oil. Add onions, grinded spices and fry well.
3. Add tomatoes and continue frying. Add mutton and saffron dissolved in milk. Continue frying.
4. Add salt, water, nutmeg, mace and ratan jog.
5. Cook till mutton is done.
Mutton Do Pyaaz
Ingredients
Mutton - 1/2 kg
Oil
Onions - 1 1/2
Salt
Turmeric
Red Chillies- 1
Coriander - 1 tsp
Ginger & Garlic Paste- 1tsp
Method
1. Pressure cook mutton by adding a pinch of turmeric.
2. Grind turmeric, red chillies, coriander and half onion.Slice the remaining one onion.
3. Heat oil. Add grinded spices and fry well.
4. Add sliced onions and fry till golden brown.
5. Add mutton and continue frying for few minutes. Sprinkle salt and hot water.Cook till mutton is cooked.
6. Garnish with dices of onions and coriander leaves.
Mutton - 1/2 kg
Oil
Onions - 1 1/2
Salt
Turmeric
Red Chillies- 1
Coriander - 1 tsp
Ginger & Garlic Paste- 1tsp
Method
1. Pressure cook mutton by adding a pinch of turmeric.
2. Grind turmeric, red chillies, coriander and half onion.Slice the remaining one onion.
3. Heat oil. Add grinded spices and fry well.
4. Add sliced onions and fry till golden brown.
5. Add mutton and continue frying for few minutes. Sprinkle salt and hot water.Cook till mutton is cooked.
6. Garnish with dices of onions and coriander leaves.
Chicken Khorma
Ingredients1
Chicken: 1/2 kg
Coconut- 2 tbsp
Poppy seeds
Cashewnuts- 3 to 4
Red Chillies - 1
Green Chillies- 1
Coriander- 100 gms
Onions- 1
salt to taste
turmeric
Curd for Marination
Oil
Method
1. Grind coconut,poppy seeds,cashenuts,red chillies,green chillies,coriander and half of the onions.
2. Heat oil, add other half of the onions.
3. Add grinded masala and fry till it leaves oil. Add turmeric and marinated chicken with curd and fry for a few minutes.Add little water, salt and let it cook.
Chicken: 1/2 kg
Coconut- 2 tbsp
Poppy seeds
Cashewnuts- 3 to 4
Red Chillies - 1
Green Chillies- 1
Coriander- 100 gms
Onions- 1
salt to taste
turmeric
Curd for Marination
Oil
Method
1. Grind coconut,poppy seeds,cashenuts,red chillies,green chillies,coriander and half of the onions.
2. Heat oil, add other half of the onions.
3. Add grinded masala and fry till it leaves oil. Add turmeric and marinated chicken with curd and fry for a few minutes.Add little water, salt and let it cook.
Chicken Curry
Ingredients
Chicken- 1/2 kg
Onions- 1
Tomatoes-1
Ginger - small piece
Garlic- 2 flakes
Jeera- 1 tsp
Green Chillies-2
Turmeric
Red Chilli powder
Coriander Powder
Garam Masala
Whole Garam Masala- Cloves,Bay leaf,Cardamom,Pepper corn
Salt to taste
Method:
1. Pressure cook chicken till tender.
2. Grind onions,tomatoes,jeera, add little bit of red chilli powder for colour to masala.Now grind ginger,garlic and green chillies seperately.
3. Heat oil, add whole garam masala. Then add ginger,garlic, green chillies paste.Fry for 2 min.
4. Add grinded masala of onion,tomatoes & jeera.Fry till it leaves oil. (Golden brown in colour)
5. Add turmeric,red chilli powder,coriander powder,garam masala and salt. Mix properly.
6. Add chicken and fry till it coats the masala. (2 min)
7. Add the chicken stock (water in which chicken was pressure cooked).
8. Garnish with coriander leaves.
Chicken- 1/2 kg
Onions- 1
Tomatoes-1
Ginger - small piece
Garlic- 2 flakes
Jeera- 1 tsp
Green Chillies-2
Turmeric
Red Chilli powder
Coriander Powder
Garam Masala
Whole Garam Masala- Cloves,Bay leaf,Cardamom,Pepper corn
Salt to taste
Method:
1. Pressure cook chicken till tender.
2. Grind onions,tomatoes,jeera, add little bit of red chilli powder for colour to masala.Now grind ginger,garlic and green chillies seperately.
3. Heat oil, add whole garam masala. Then add ginger,garlic, green chillies paste.Fry for 2 min.
4. Add grinded masala of onion,tomatoes & jeera.Fry till it leaves oil. (Golden brown in colour)
5. Add turmeric,red chilli powder,coriander powder,garam masala and salt. Mix properly.
6. Add chicken and fry till it coats the masala. (2 min)
7. Add the chicken stock (water in which chicken was pressure cooked).
8. Garnish with coriander leaves.
Mutton Khorma
Ingredients
Mutton - 1/2 kg
Dry coconut- 30 gms
Onions- 2
Ginger & Garlic Paste- 1 tbsp
Red Chillies- 1 tsp
Curd- for marination
Turmeric-1 tsp approx.
Coriander Powder- 1 tsp
Poppy Seeds
Green Chillies - 2
Cloves- 2
Peppercorns-3
Cardamoms-2
Oil for cooking
Salt to taste
Method:
1. Marinate mutton for half an hour. Make a paste of poppy seeds,dry coconut,coriander powder,red chillies (soaked in water & seeds removed), green chillies and half of the onions.
2. Heat oil add peppercorn,cardamom,cloves. add the other half of the onions.
3. Add grinded spices and fry till it leaves oil. Add turmeric and salt
4. Add the marinated mutton along with the curd.Cook till mutton is tender.
5. Garnish with Coriander leaves.
Mutton - 1/2 kg
Dry coconut- 30 gms
Onions- 2
Ginger & Garlic Paste- 1 tbsp
Red Chillies- 1 tsp
Curd- for marination
Turmeric-1 tsp approx.
Coriander Powder- 1 tsp
Poppy Seeds
Green Chillies - 2
Cloves- 2
Peppercorns-3
Cardamoms-2
Oil for cooking
Salt to taste
Method:
1. Marinate mutton for half an hour. Make a paste of poppy seeds,dry coconut,coriander powder,red chillies (soaked in water & seeds removed), green chillies and half of the onions.
2. Heat oil add peppercorn,cardamom,cloves. add the other half of the onions.
3. Add grinded spices and fry till it leaves oil. Add turmeric and salt
4. Add the marinated mutton along with the curd.Cook till mutton is tender.
5. Garnish with Coriander leaves.
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