Mughlai Chicken Pulao Recipe

Mughlai Chicken Pulao Recipe

Ingredients:

• 1 Chicken cleaned and cut
• 1 kg Minced Mutton
• 2 cups Clarified Butter (Ghee)
• 4 big sized Onion (Pyaj) minced
• 1/4 kg Curd (Dahi)
• 1/2 kg Rice
• 1/2 tsp Saffron (Kesar)
• Few Sliced and fried Almond (Badam)
• 4 Bay Leaf (Tej Patta)
• 1 ” long piece Cinnamon (Tuj/Dalchini)
• 10 Cloves (Lavang)
• 10 Cardamoms
• 18 Pepper corns (Kalimirchi)
• 3 pods Garlic (Lasun)
• 1 ” long piece Ginger (Adrak)
• 1 tsp Red Chili Powder (Lal Mirchi)
• 2 tsp Coriander Seeds Powder (Dhania Powder)
• 1 tsp Cumin Seed Powder (Jeera)
• 1/4 tsp Turmeric (Haldi)

  COOKING DIRECTIONS

• First grind garlic, ginger, chiili powder, coriander, turmeric and cumin powder to a fine paste.
• Now heat 4 tblsp of ghee and fry 2 onions till brown.
• Add half the whole spices and then add chicken and mince meat and let it brown.
• Add ground spices and fry for a few minutes along with chicken and mince.
• Add 2 cups of hot water, cover and cook till chicken is tender.
• Beat the curd with saffron and add to chicken.
• Cook uncovered for 10 minutes.
• Remove from flame and keep aside.
• Now heat the remaining ghee and fry bay leaves and remaining whole spices.
• Add onions and brown them well.
• Add rice and fry till brown.
• Add enough water to cook rice and also 1 tsp of salt.
• Spread a layer of rice on a flat serving dish and then another layer of meat.
• Repeat with one more layer of each.
• Garnish with almonds.

Easy naan recipe

Easy naan recipe

Ingredients for Naan recipe:

• 4 cups White Flour (Maida)
• 1/2 tsp Baking powder
• 1 tsp Salt
• 1/2 cup Milk
• 1 tbsp Sugar
• 1 Egg
• 4 tbsp Oil
• 1 tsp Nigella seeds (Kalunji)

  COOKING DIRECTIONS

• Sift the flour, salt and baking powder into a bowl and make a well in the middle.
• Mix the sugar, milk, eggs 2tbsp of oil in a bowl.
• Pour this into the center of the flour and knead adding water if necessary to form soft dough.
• Add the remaining oil, knead again, then cover with damp cloth and allow the dough to stand for 15 minutes. Knead the dough again and cover and leave for 2-3 hours.
• About half an before the naan are required, turn on the oven to maximum heat.
• Divide the dough into 8 balls and allow rest for 3-4 minutes.
• Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting.
• Shape each ball of dough with the palms to make an oval shape.
• Bake the indian bread naan until puffed up and golden brown. Serve hot.

Nawabi Curry Recipe

Nawabi Curry Recipe

Ingredients:

• 100 gms Chopped and boiled vegetables (french beans, carrots, cauliflower)
• 3 Tomatoes
• 1 tbsp Oil
• 1/2 tsp Sugar
• 2 Teacup Water
• Salt to taste

Paste of:

• 1 tbsp Cumin seeds
• 1 tbsp Khus-khus
• 1 Large onion
• 2 Green chilies
• 3 Cardamoms
• 3 Cloves
• 1 tbsp Coriander seeds
• 2 tsp Aniseed
• 2 Sticks cinnamon
• 25 mm Piece of ginger

  COOKING DIRECTIONS

• Chop the tomatoes and add 1-1/2 teacups of water.
• Cook until the tomatoes turn soft.
• Make a tomato puree by passing it through a sieve.
• Heat oil and fry the above prepared paste for about 2-3 minutes.
• Now add the vegetables, tomato puree, sugar and salt.
• Nawabi Curry is ready. Serve it with kofta and parathas.

 

Easy Paneer Peshawari Recipe

Easy Paneer Peshawari Recipe

Ingredients

• 250 gms Paneer, cubed
• 1 Onion, finely chopped
• 1 Tomato, finely chopped
• 1 Onion, sliced
• 1 Tomato, sliced
• 1 Capsicum, sliced
• 2 Green Chillies, finely chopped
• 3-4 tbsp Oil (or as required)
• 1 tsp Jeera seeds
• 1 tbsp Ginger – Garlic Paste
• 1/2 tsp Turmeric Powder
• 1/2 tsp Jeera Powder
• 1/2 tsp Garam Masala Powder
• 1/2 tsp Kasoori Methi (Roast on a hot tawa for 10-15 seconds. Remove and crush in between hands)
• 1/4 tsp Black Pepper Powder
• 1 tbsp Boiled Cashewnut Paste (Boil 5-6 Cashews and then grind to a paste)
• 1 tbsp Butter
• Salt to Taste
• Coriander Leaves, for Garnishing
• A pinch of crushed Kasoori Methi, for Garnishing
• A little Cream, for Garnishing

Cooking Directions

• Heat oil in a kadai.
• Add jeera seeds & allow to crackle.
• Then add in the chopped onions and sauti until light brown.
• Add ginger – garlic paste + chopped tomatoes.
• Cook till the oil surfaces on top.
• Dilute the turmeric powder + jeera powder + garam masala powder + pepper powder in 2 tbsp water & add to the gravy.
• Also add in the chopped green chillies.
• Bhuno the masala for 2 mins.
• Then add in the sliced onions + tomatoes + capsicum + 8-10 tbsp water.
• Mix & cook for a couple of mins.
• Then add in the cashewnut paste + butter + salt to taste.
• Mix well & cook for 2-3 mins.
• Finally add in the cream + crushed kasoori methi + paneer cubes & cook for a further 5 mins or until the paneer heats thru & becomes soft.
• Check & adjust the seasoning.
• Dish out the “Paneer Peshwari” in a bowl.
• Garnish with chopped coriander leaves, sprinkle with crushed kasoori methi & dot with some cream.
• Serve with Roti or Naan

Palak Muragh

Palak Muragh

Ingredients

• 2 tablespoon oil
• 1 onion
• 1 clove of garlic (crushed)
• 1/2 inch piece of ginger
• 1 teaspoon coriander
• 1 levelled teaspoon chilli powder
• 1 lb chicken legs
• 500 grams tin of spinach puree
• 2 teaspoon milk
• 1 levelled teaspoon salt

  COOKING DIRECTIONS

Heat the cooking oil in a pan. Add chopped onion and fry it until golden brown. Now add ginger, coriander, chilli powder, garlic and salt. Fry this mixture for 10 minutes and keep it stirring every two minutes. Fry both sides of chicken legs in this masalah until brown and add the spinach, cover the pan with a lid and leave it on a gentle heat for 25 minutes. When the water has been absorbed, add 2 teaspoon of milk and let it cook for further 5 minutes. Serve with Boiled Rice
Tip: I always pour some water over the spinach to wash the preservatives off before adding it to the chicken legs, and then leave it to drain all the water for few minutes. It also gets rid of the extra salt.

Taway kay Kabab (Lamb Kabab)

Taway kay Kabab

Ingredients

• 1 lb Lamb leg (boneless - chopped into 1/2 inch (1 cm) cubes)
• 1/2 teaspoon ginger powder
• 4 tablespoonful oil, ghee or melted butter.
• 1 small onion
• 1/2 teaspoon garlic powder
• 1 heaped teaspoon coconut
• 4 Almonds
• 4 oz natural plain yoghurt
• 3 tablespoon water

 COOKING DIRECTIONS

First of all grind the almonds and mix them with the garlic powder, ginger powder and coconut. Now add this mixture to the yoghurt and stir it thoroughly. Put cubes of meat in a bowl and pour the mixed yoghurt over it. Leave it for 15 minutes to marinade.
Then pour the oil on the tawa and spread marinated meat over it. Cut the onion and layer it over the meat. Add 3 tablespoon of water and cover the pan. Leave it to cook for fifteen minutes on a low light. Take the lid off and stir the meat, put the lid back on and let it cook for further ten minutes. If the meat is golden brown and the oil starts to come out, its ready to be served, otherwise cook it for further five minutes.
Serve with Chutney and Salad Tip: Always use halal or kosher meat for curries. Non-drained meat changes the colour and the taste of curries. 

Lamb Pasanday

Lamb Pasanday

Ingredients

• 1/2 kilo lamb (boneless, cut into 1/2 thick slices)
• 2 onions
• 6 green chillies
• 1 tablespoon coriander seeds
• 250 grams yoghurt
• 6 tablespoon ghee or vegetable oil
• 1 clove garlic
• 1 teaspoon cumin seeds
• 8 whole black pepper
• 1/2 piece of bark
• 2 colves
• 1 teaspoon salt
• 2 tablespoon freshly chopped coriander

 COOKING DIRECTIONS

Cut one onion and place it into a food processor. Now add chillies, coriander seeds, garlic, salt, whole black pepper, cumin seeds, piece of cinnamon and cloves. Grind and mix it well with the onion to make a paste.
Peel the other onion and cut it into rings. Now fry onion rings in ghee or vegetable oil until light brown. Take the onion rings out of ghee or oil and add the onion paste. Stir/fry it until the ghee or oil comes out (or at least ten minutes).
Now add meat and yoghurt and fry it for a further ten minutes. Add 1 pint of hot water, and let it cook for twenty minutes. Add fried onion rings, chopped green coriander and let it cook for five minutes in a covered pan.
Serve with rice and Tarka dal

Ginger Chicken

Ginger Chicken

Ingredients

• 1 lb Chicken (breast off the bone)
• 3 inch long piece of ginger
• 1/2 teaspoon black pepper (ground)
• 1/2 teaspoon salt
• 2 tablespoon plain yoghurt
• 4 tablespoon vegetable oil
• 1 teaspoon garam masalah

   
COOKING DIRECTIONS

Cut the ginger into matck-stick like pieces (3 inches long 2mm thick). Mix garam masalah, black pepper and salt into yoghurt. Now heat the oil and pour the yoghurt mixture in it and stir/fry until the water of yoghurt has boiled away and you can see the oil. Add the ginger sticks and stir/fry for 10 minutes. Then add the chicken pieces and sprinkle 2 tablespoons of water over the chicken. Cover the pan and leave it to cook for 15 minutes. Stir the chicken thoughly and cook for a further 10 minutes. Stir it carefully (or carefully turn the chichen pieces over), leave the lid off and let it cook on a low light for 10 minutes

Chicken Masalah

Chicken Masalah

 Ingredients

• 1 lb Chicken fillets cut into 1/2 inch (1 cm) cubes
• 1 small onion finely chopped
• 1 levelled teaspoon chilli powder
• 1/2 teaspoon ginger powder
• 1 clove garlic crushed
• 1 levelled teaspoon salt
• 1/4 teaspoon turmeric powder
• 1 teaspoon garam Masalah
• 1 heaped teaspoon coriander powder
• 6 tablespoon oil, ghee or melted butter
• 1/2 tin of chopped tomatoes
• 2 tablespoons finely chopped coriander leaves

 COOKING DIRECTIONS

Heat the oil in a cooking pan and fry the chopped onion, browning it a little. Add chilli powder, ginger powder, salt, turmeric powder, coriander powder and fry the spices for two minutes. Then add chopped tomatoes and keep stirring it for ten minutes or until the butter leaves the spices. Now add the chicken cubes and stir them in the masalah to get the chicken pieces nicely coated. Add 1/2 a cup of water and leave the chicken to cook on a low light for fifteen minutes. Remove the lid, stir the chicken and cook for further ten minutes. When butter starts to come out, add 1/4 cup of water, sprinkle garam masalah and thinly chopped coriander leaves and cover the pan for five to six minutes.

Chicken Jalfarezi

 

Chicken Jalfarezi

Ingredients

• 3 lb. Chicken breast-boneless
• 8 oz Green Pepper
• 8 oz Tomato
• 8 oz Onion (Red-Large)
• 1 t Cumin Seed
• 10 Garlic cloves
• 2 oz Ginger root
• 2 oz Green Chili pepper
• 2 t Salt
• 1 t. Red Chili powder
• ¸ t Turmeric Powder
• 8 oz Butter solids
• ¸ bunch...... Cilantro 

 

COOKING DIRECTIONS

Gather all ingredients
b) Cut chicken in to 2 x ² inch pieces.
c) Dice 6 oz tomatoes, 6 oz onions & all green peppers into 1" pieces.
d) Melt butter in a wok (or hotel pan - or other thin utensil)
e) Finely cut 2 oz onions. - Finely dice garlic cloves and make a paste
f) Add chicken pieces, finely cut onions, cumin seeds, salt & garlic to butter and mix well
g) Cover and let the chicken steam at medium heat. Stir occasionally.
- Finely chop remaining 2oz tomatoes.
- Cut ginger into julienne.
- Wash cilantro and separate leaves from stem.
h) Remove cover. Add red chilies, turmeric powder, green chilies & finely chopped tomatoes.
i) Mix well and let the chicken cook in this mixture at medium heat until almost all water has evaporated.
- Add julienne garlic when half the water has evaporated.
j) Add diced green peppers, onions & tomatoes and mix.
k) Turn off heat and add cilantro. Cover.
l) Keep the cover in place for at least 5 minutes.

Fish Cutlets

Fish Cutlets

Fish(minced) 3 cups
Onions(big size and cut
fine)
4 nos.
Turmeric powder ½ tsp.
Garlic 2-3 flakes
Ginger 1 " piece
Coriander leaves(cut fine) As required
Mint leaves(cut fine) As required
Pepper As required
Breadcrumbs As required
Oil As required
Salt To taste

COOKING DIRECTIONS

First boil the fish.
Grind ginger and garlic to a paste.
Mix all the ingredients along with the paste.
Add two tablespoons of oil to the above and mix well.
Make cutlets of however shape you want and coat it with bread crumbs.
Heat oil well in a frying pan and fry till the cutlets are brown.
Serve hot.

Fish Cutlets

Fish Cutlets

Fish(minced) 3 cups
Onions(big size and cut
fine)
4 nos.
Turmeric powder ½ tsp.
Garlic 2-3 flakes
Ginger 1 " piece
Coriander leaves(cut fine) As required
Mint leaves(cut fine) As required
Pepper As required
Breadcrumbs As required
Oil As required
Salt To taste

COOKING DIRECTIONS 


First boil the fish.
Grind ginger and garlic to a paste.
Mix all the ingredients along with the paste.
Add two tablespoons of oil to the above and mix well.
Make cutlets of however shape you want and coat it with bread crumbs.
Heat oil well in a frying pan and fry till the cutlets are brown.
Serve hot.

Baked Fish Rolls

Baked Fish Rolls

For the filling:
Pomphret fillets(sliced in
half)
5 nos.
Carrots, grated 2 nos.
Cabbage, shredded 1 no.
Spring onions, chopped 3 nos.
Cream(thick) 10 tbsps.
Walnuts, chopped 25 gms.
Currants 25 gms.
Cheese, grated 100 gms.
Butter 1 tbsps.
Nutmeg powder ¼ tsp.
Pepper To taste
Salt To taste
For the dough:
Rice flour 200 gms.
Lemon juice 2 tbsps.
Lemon rind, grated 1 tbsp.
Oil 2 tbsps. 

COOKING DIRECTIONS

Mix all the ingredients for the filling except the pomphret fillets & cream in a
large bowl.
Make a stiff dough using hot water and the ingredients for making the dough.
Make 10 thin chapatis of this dough.
Place one fillet on one chapati and spread one teaspoon of cream on this.
Now roll this chapati and seal the edges.
Make the remaining fish rolls in the same way.
Grease a tray and place the fish rolls in it.
Pour the remaining cream over the fish rolls.
Bake the fish rolls in a moderately hot oven for one hour till the top is brown.
Sprinkle the cheese and bake till the cheese melts.
Serve hot with salad.

Keema Samosa

Keema Samosa

Mutton mince ½ kg.
Ginger 1" piece
Garlic 8 flakes
Garam masala 1 ½ tsp.
Coriander leaves chopped 2 tbsps.
Mint leaves chopped 2 tbsps.
Onion finely chopped 1 no.
Green chilies cut fine 4 nos.
Thick curd 1 tbsp.
Maida As required
Oil for frying
Salt To tasteKeema Samosa 

COOKING DIRECTIONS   
Make a stiff dough with the maida, 4 tablespoons oil and salt.
Make 20 medium sized balls of this dough.
Make thin round chappatis of the balls.
Heat a tava and roast the chappati on one side only.
Make all the chappatis in the same way.
Now cut each chappati into two pieces and keep them covered.
Using a little water make a thick paste of 2 tablespoons maida and keep aside.
Make a paste of the ginger and garlic.
Heat oil in a frying pan and fry the onions, chilies and ginger-garlic paste.
Now add the mince meat, salt and cook on a low flame till done.
Add the garam masala, curd, coriander and mint leaves and cook for some
more time.
Remove from the flame and let it cool.
Make a cone of each half chappati and fill with the mince.
Then seal the edges with the flour paste.
Make samosas of the balance chappatis in the above manner.
Heat oil well and deepfry the samosas till golden brown.
Serve hot with mint chutney   

Baisan Kadhi Recipes

Keema Samosa

INGREDIENTS

• Yoghurt 360 gm
• Gram flour (besan) 120 gm
• Carom (ajwain) seeds 2.5 gm
• Cumin (jeera) seeds 2.5 gm
• Fenugreek (methi) seeds 1.25 gm
• Green chillies, chopped 5
• Groundnut oil 60 ml
• Mustard (sarson) seeds 1.25 gm
• Oil to deep fry
• Onion rounds ( 1/4" thick) 150 gm
• Potatoes, cut round 150 gm
• Red chilli powder 1 tsp
• Red chillies, whole 4
• Salt to taste
• Soda bi-carb a pinch
• Turmeric (haldi) powder 1 tsp

COOKING DIRECTIONS

  

Whisk yoghurt, salt, red chilli powder, turmeric and half the gram flour together in a bowl.

Keep aside. Sieve the other half of the gram flour and soda bi-carb together, add the carom seeds and mix enough water to make a thick batter.

Beat well. Add green chillies. Heat enough oil in a kadhai to deep fry.

Drop large spoonfuls of the batter in the oil to get 1 1/2 inch puffy dumplings.

Fry till golden brown on both sides. Remove and keep aside.

Heat 45 ml/3 tablespoons oil in a handi, add the yoghurt mixture and 720 ml/3 cups water.

Bring to a boil, reduce to a low heat and simmer for 8-10 minutes, stirring constantly to avoid the yoghurt from curdling.

Add the potatoes and onions and cook till potatoes are done.

Add the dumplings and simmer for 3 minutes.

Heat the remaining 15 ml/1 tablespoon oil in a small frying pan.

Add the cumin, mustard and fenugreek seeds and saute till the cumin crackles.

Add the whole red chillies. Stir.

Pour this tempering over the simmering hot kadhi.

Remove to a serving bowl and serve with boiled rice.

Chicken Nuggets Recipe

Who in the world doesn't like chicken nuggets? In fact, it's one of the tastiest meals having chicken minced, seasoned with black pepper, garlic and salt. Chicken being a healthy source of nutrition renders a nutritious as well as delicious aspect to this recipe!

INGREDIENTS

• Chicken boneless (chopped) 1/2 kg
• Oil (for deep frying) as required
• Black pepper 1/2 tsp
• Garlic paste 1 tsp
• Salt 1 tsp
• Onion (small and chopped) 1
• Plain flour 1/2 cup
• Bread crumbs 1 cup
• Egg 1

COOKING DIRECTIONS

• Add chicken pieces in a pot.
• Add garlic paste, black pepper and salt in it.
• Also add onion in it and mix well.
• Add this meat mixture in chopper to mince it.
• Put in fridge for a while.
• Make small nugget shapes from the meat.
• Coat them in plain flour.
• Beat an egg.
• Dip in egg and then coat in bread crumbs.
• Heat some oil in a pan.
• Deep fry the nuggets.