Low Fat Pepper Chicken Dry

Ingredients
1 kg chopped chicken
Oil
2 tsp crushed pepper
1 green chilli
2 onions
Curry Leaves
1 tsp ginger-garlic paste
1/2 tsp turmeric powder
Salt


Method:
Marinate chicken with crushed pepper, turmeric powder and salt.
Keep aside for half an hour.
In a wok, add 2 tsp cooking oil, chopped onion and fry for a while.
Add sliced green chilli, curry leaves and ginger-garlic paste, Stir for about a minute.
Add marinated chicken and let it cook for about 15 minutes.
Garnish with fresh chopped coriander leaves.
Serve hot with bread or rice.

Key Ingredients:
Chicken, Vegetable Oil, Black Pepper, Green Chillies, Onion, Curry Leaves, Ginger, Garlic, Turmeric, Salt

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Hyderabadi Dum Ka Murgh

Ingredients:

1 chicken, whole cut-up
2 Tbsp cashew nuts
1 Tbsp chironji or buchanania lanzan
1 cup sour curd, well beaten
1 cup deep fried onion
2 tsp ginger paste
2 Tbsp garlic paste
1/2 tsp turmeric powder
1/2 tsp kashmiri red chilli powder
2-3 green chilli, chopped
1/2 cup mint leaves, chopped
1/2 cup fresh cilantro, chopped
1 Tbsp shahi jeera
4-5 green cardamom pods, crushed
2 cinnamon sticks
5-7 cloves, crushed
1 tsp cumin seeds
2 tsp coriander seeds
Juice of 1 lemon
3 Tbsp vegetable oil
1 Tbsp ghee or clarified butter
Whole wheat or attadough
Salt, to taste

Method:
Add cashew nuts and chironji in a spice grinder and dry grind them to make a fine powder. Take the ground nuts out of the grinder and put aside.
Now add cumin and coriander seeds and make a fine powder with them. Keep it aside.
In a large non-stick pan, add chicken, nut powder, curd, fried onion, ginger-garlic paste, chopped chillies, chopped mint and cilantro, turmeric, red chilli powder, cumin powder, coriander powder, cinnamon sticks, cardamom pods, cloves, shahi jeera, lemon juice, salt, vegetable oil and ghee in the pan. Mix well.
Leave the marinated chicken in the pan for at least 2 to 4 hours.
After 4 hours take the lid off the pan and seal it with theatta dough and put the pan on medium heat to cook the chicken for at least 35 to 40 minutes.
After 40 minutes, turn off the heat but do not open the lid. Leave the chicken as it is for 10 minutes.
After 10 minutes cut the seal and open the lid.
Chicken is ready. Serve hot with rice or any Indian bread.

Key Ingredients:
Chicken, Cashew Nuts, Chironji, Yogurt,Onion, Ginger, Garlic, Turmeric, Kashmiri Mirch, Green Chillies, Mint Leaves, Coriander Leaves, Cumin Seeds, Green Cardamom, Cinnamon, Cloves, Lemon Juice, Clarified Butter,Whole Wheat Flour, Salt

ALOO PARATHA

Ingredients for alu paratha :

Stuffing:
2 boiled Potatoes
1 small finely chopped Onion (optional)
Coriander leaves finely chopped
Small piece of Ginger (very finely chopped or grated)
1 or 2 green Chilies (finely chopped)
Salt Red Chili powder and Garam masala as per taste
Butter


Preparation of aaloo paratha :

1. For the cover make dough out of whole-wheat flour (atta), as you would do for any parantha/roti.
2. Mash the potatoes.
3. Add all the stuffing items to mashed potatoes and mix it properly.
4. Make two medium size chapati, add the filling to the one chapati and cover it with the second one.
5. Now roll it slightly. Put it in a pre-heated oven at 450-degree. Cover top oven grill with aluminum foil & Place Paratha over it for easy baking.
6. When top side is done change the side and keep a check (till properly baked)
7. Spread butter over it. Serve aloo paratha hot with yogurt (curd).

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INDIAN BUTTER CHICKEN

Ingredients:

300 gms Chicken breast boneless
Marinate:
1 -2 tsp hung thick curd
1 tsp salt
1/2 tsp red chilli powder
1 tsp tandoori masala
1/4 tsp tandoori color
Curry
2 tblsp Butter
2 tsp garlic paste
1 green chilly sliced
1/2 tsp Cumin powder
1/2 tsp Red chilly powder
1 tsp Salt
6 or 1/2 kg Tomato
10 Cashewnuts
1 Big tblsp Tomato Ketchup
1/2 tsp Sugar
1/4 cup Water
1/2 cup milk
2 tblsp Cream
1/4 tsp garam masala
1 tsp fenugreek crushed
Finely chopped coriander leaves


How to make authentic butter chicken :

1. In a bowl take all the ingredients under the marinate head and the chicken pieces.The chicken pieces should be 1" inch in size. Mix well and keep aside for atleast 2 - 3 hrs
2. Blanch, peel and puree the tomatoes. Keep aside.
3. Soak the cashewnuts for 2 - 3 hrs in hot water and then strain and grind the cashewnuts into a fine paste.
4. For the curry heat the pan and add butter and immediately add the garlic paste.
5. Now add the sliced green chilly. Also add cumin powder, red chilly powder and salt. Add 1 tblsp water and mix well.
6. Add the tomato puree and cook till the gravy leaves the side.
7. Lower the flame and add the cashewnut paste and stir constantly.
8. Now add the tomato ketchup, sugar and 1/4 cup water.
9. Meanwhile in a separate pan shallow fry the marinated chicken pieces for 4 - 5 minutes. If overcooked then the chicken will get hard and stiff. Keep aside.
10. Once the gravy comes to a boil add the chicken pieces. And cook for a minute.
11. Now lower the flame add the milk and stir well. Cook for another minute and then add the cream. Mix well
12. Now add the garam masala and crushed fenugreek leaves. Mix well.
13. Transfer the chicken to a serving bowl and garnish with chopped coriander leaves, crushed fenugreek leaves and swirls of cream.
14. Restaurant style Indian butter chicken is ready to be served with naan or tandoori roti. Authentic butter chicken is a very high calorie dish yet very very tasty. So dig in
    
    Note:

• Milk should be at room temperature before adding to the gravy.
• Add milk and cream at low flame only.
• Add the garam masala only at the end.

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CAPSICUM MASALA CURRY

Ingredients:

2 big capsicums (cut into lengthwise)
2 onions (grated)
2 tsp ginger garlic paste
2 green chilies (finely chopped)
2 tbsp tomato puree
1 tbsp sesame seeds
1/2tbsp peanuts
1/2 tbsp coconut powder
1 tsp roasted coriander powder
1 tsp roasted cumin powder
1 tsp turmeric powder
1 tsp red chili powder
1 tsp garam masala
1/2 tsp mustard seeds
1 tsp fenugreek seeds
Few curry leaves
1 tsp sugar
1 tsp fresh lemon juice
3 tbsp oil
Salt to taste
1 tsp finely chopped coriander leaves



How to make capsicum masala curry:

1. Dry roast peanuts, coriander, sesame seeds and dry coconut. Grind them into a fine paste and keep separate.
2. In a pan heat the oil and stir fry the capsicum pieces for 2 -3 minutes. The capsicum should not lose its crunch. Take out and keep separate.
3. Now in the remaining oil add mustard seeds, fenugreek seeds and curry leaves. When mustard seeds starts to splutter add grated onion, chopped green chilies and ginger garlic paste.
4. Saute for some time add turmeric powder, roasted cumin powder and red chili powder.
5. Fry the masala and then add peanut sesame paste. Saute it again with the continuous stirring until the oil separates from it.
6. Now add tomato puree, salt, and sugar. Cook for 5 minutes and then add garam masala and 1/2 cup of water. Cook till the gravy thicken.
7. Then add the lemon juice and the stir fried capsicum. Cook for another minute or two and then dish out.
8. Garnish it with the coriander leaves. Serve hot with chapatti.

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NAVRATAN KORMA RECIPE

Ingredients for navrattan korma :

3 cups - Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans)
150gms - Grated paneer
3 - Tomatoes
2 - Grated onions
1 1/2 tsp -Ginger paste
1 1/2 tsp - Garlic paste
Salt To Taste
1 tsp - Turmeric Powder
1 1/2 tsp - Red chilli powder
1 tsp - Coriander powder
2 tsp - Garam Masala Powder
2 tbsp - Cream
6 tbsp - Vegetable oil
1 tbsp - Ghee
1 cup - Milk / water
1/4 cup - Dry fruits (cashew nuts, raisins)
Coriander leaves for decoration

How to make navrattan korma :

1. Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree. Readymade tomato puree can also be used.
2. Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat.
3. Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown.
4. Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for 2-3 minutes.
5. Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. Ensure that the mixture doesn't stick to bottom of pan.
6. Add milk (use water alternatively). Bring it to boil. Reduce the heat and cook until the gravy becomes thick.
7. Add paneer to the gravy and stir well.
8. Finally add all the vegetables to the above gravy and cook for 5-7 minutes.
9. Serve the navratan korma hot. Put cream and chopped coriander leaves on the navaratna korma decorate .

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Kabuli Chane with Tomato

About this recipe:
Tender cooked kabuli chane are cooked with tomatoes, lemon juice and onions in a spicy blend of toasted jeera and mirchi. Eaten often during Ramadan for Iftar.

Ingredients

2 tablespoons vegetable oil
1 teaspoon cumin seeds
1/2 teaspoon salt
1/2 teaspoon chilli powder
2 tomatoes, chopped
400g kabuli chane, boiled
1 tablespoon lemon juice
1 onion, chopped

Directions
Prep:10min › Cook:20min › Ready in:30min

1. In a large pot over low heat, warm oil and cumin; heat until cumin turns a darker shade of brown.
2. Add salt and chilli powder; mix well. Stir in tomatoes; once the juice begins to thicken add in kabuli chane and mix well.
3. Mix in lemon juice. Add onions; cook and stir until soft.
4. Remove from heat and place into a serving bowl; serve immediately.

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Kabuli Chane Curry

About this recipe:
In typical North Indian style, kabuli chane (chickpeas) are simmered in a fragrant and spicy gravy and garnished with fresh coriander. Serve with rice for a great meal.

Ingredients

2 tablespoons vegetable oil
2 onions, minced
2 cloves garlic, minced
knob ginger, finely chopped
6 whole, dried cloves
1/2 teaspoon cinnamon
1 teaspoon ground cumin
1 teaspoon ground coriander
salt
1 teaspoon Kashmiri Degi Mirch (cayenne pepper ok to sub)
1 teaspoon ground turmeric
800g kabuli chane, soaked overnight, boiled. Or tinned, undrained
handful chopped fresh coriander

Directions
Prep:10min › Cook:30min › Ready in:40min

1. Heat oil in a large frying pan over medium heat, and fry onions until tender. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, degi mirch and turmeric. Cook for 1 minute over medium heat, stirring constantly.
2. Mix in kabuli chane and their liquid (if using tinned). Continue to cook and stir until all ingredients are well blended and heated through. Remove from heat. Stir in coriander just before serving, reserving some for garnish.

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Chicken Biryani

About this recipe:
An Easy to Cook and Delicious Chicken Biryani recipe by Reena Malhotra of rare recipes. Total Cooking Time including Preparation and Marination Time : Approx. 1 Hour 15 Minutes Serves : 4-5 Key Ingredients : 1 Chicken - Broiler - Approx. 600 grams and 0.4 Kg Basmati Rice. Can be made using a Gas Stove/ Electric Hot Plate/ an Induction Cooker.

Ingredients

4 Onions - Medium size
600g - 650g Chicken - Broiler - Small - 8 pcs.
400g Rice - Basmati
1/2 cup Curd
2 teaspoons Ginger Garlic Paste (Adrakh Lehsun Paste)
2 teaspoons Red Chilli Powder (Lal Mirch Powder)
2 teaspoons Biryani Masala
As per taste Salt
2-3 teaspoons Lemon Juice
1/4 cup Mint Leaves (Pudiney ke Patte)
1/4 cup Coriander Leaves (Hara Dhania) - chopped
6 Green Chillies (Hari Mirch) - cut from centre in two long strips
2 Bay Leaves (Tej Patta)
2 Green Cardamom (Choti Hari Elaichi)
2 Black Cardamom (Badii Kali Elaichi)
4 Cloves (Laung)
8 Black Peppercorn (Sabut Kali Mirch)
1 inch Cinnamon Bark (Dalchini)
2 litres Water
Small Muslin Cloth
100 grams Butter - melted
2 tablespoons Cooking Oil
1/2 cup Milk (luke warm)
2-3 drops Food Color - Orange
1 inch Ginger - Julienned (cut into long thin strips)
1 teaspoon Garam Masala Powder
2 teaspoons Kewra Jal
12" x 18" Food Wrapping Aluminium Foil

Directions

1. Cut Onions into Slices and Fry till Golden Brown. Don't Burn. Keep aside for use.
2. Wash and Clean the Chicken pieces. Poke the Chicken pieces with a Fork.
3. Take a Glass Bowl, add Chicken pieces, Curd, Ginger Garlic Paste, Red Chillies, Biryani Masala, Salt as per taste, Lemon Juice, few Mint Leaves, one fourth part of onions fried earlier and mix well. Apply the mix well on and around all the pieces of Chicken. Cover the Bowl and place it in a Refrigerator for Thirty minutes.
4. Wash and soak the Rice in Water for Thirty minutes.
5. Add and tie in a Muslin Cloth; the Bay Leaves, Green Cardamom, Black Cardamom, Cloves, Black Peppercorn and Cinnamon.
6. Boil Water in a Pan. Add and mix half a teaspoon of Salt into it. Put the tied Muslin Cloth Bag into the Boiling Water.
7. Drain the soaked Rice and add it to the Boiling Water. Parboil (Partially Boil) the Rice. Don't Overcook. When parboiled, Drain the excess Water from the Rice and let it dry.
8. Take out the Marinated Chicken from the Refrigerator.
9. Take a Pan with a thick bottom. Add Two Tablespoons of Cooking Oil in it and heat it on a slow flame for two minutes.
10. Add Marinated Chicken Pieces into it. Cook the Chicken on medium flame. Stir well but gently. Add One to Two tablespoons of water, if it appears dry. The Chicken will be cooked in Fifteen to Twenty minutes. Remove from flame and keep aside.
11. Take another large Pan with a thick bottom. Add and arrange a layer of cooked pieces of Chicken on the bottom of the Pan with a little Gravy. Then, spread and cover the Chicken pieces with half the parboiled rice.
12. Sprinkle : half of the remaining fried Onions, half of the Green Chillies, a few Mint Leaves, a few chopped Coriander Leaves over the layer of the parboiled Rice.
13. Pour : half the melted Butter, half the Milk, half the Kewra Jal and a few drops of Orange Food Color all-over the layer of the Rice.
14. Sprinkle : half a teaspoon of Garam Masala and half the Julienned Ginger all-over the layer of the Rice.
15. The first layer of the Chicken Biryani is now ready.
16. Add and arrange a layer of the remaining pieces of Chicken over the first layer of Rice.
17. Then, spread and cover the layer of the pieces of Chicken with the remaining parboiled Rice.
18. Sprinkle the remaining : fried Onions, Green Chillies, Mint Leaves and chopped Coriander Leaves over the layer of the parboiled rice.
19. Pour the remaining : melted Butter, Milk, Kewra Jal and a few drops of Orange Food Color all-over the layer of the Rice.
20. Sprinkle the remaining : Garam Masala and Julienned Ginger all-over the layer of the Rice.
21. Tightly Cover the Pan/ Cookware with Food Wrapping Aluminium Foil or Cover the Pan with a Lid and seal it with Cooking Dough.
22. Cook the sealed Pan on a very slow flame for Twenty Five to Thirty Minutes.
23. The Chicken Biryani is now ready. Stir and Mix all the Contents Gently.
24. Serve Hot with Mint Raita/ Chutney, Sliced Onions and Enjoy!

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Bhindi curry for rice

Watching the last match of sachin was very emotional. My grand father, uncle and brother are hard core cricket fans at home. i was left with no other option than joining them in cheering for Team India. I remember the days, when my grand father listens to cricket commentary in radio and also the days watching match in television munching snacks like seedai and boiled groundnuts. Those were the days sachin started to play. i started watching cricket in tendulkar era. it was also nice to watch the last match with my son. he kept on asking, why he is retiring, wont he touch the bat again and all.

I am a big fan of bhindi. i mostly prefer to have simple vendakkai poriyal with rice. sambhar and this kulambu are other preparations i make with bhindi. Now straight to the recipe.

Ingredients:

Bhindi / Vendakkai - 10
Shallots - 10 (finely chopped)
Garlic - 7
Tomato - 1 (finely chopped)
Tamarind - a lemon sized
Turmeric powder - a pinch
Chilly powder / Kulambu milagaai thool - 2 tsp's
Corriander powder - 2 tsp's
Salt to taste

For Tempering
Sesame oil - 1 tbsp
Mustard - 1 tsp
Fenugreek seeds - 1/4 tsp
Dry red chilly - 2
Curry leaves - 1 sprig

Method:
Soak tamarind in warm water for about 10 mins and squeeze and get the tamarind water ready.

Heat sesame oil in a pan. add mustard, fenugreek and dry red chilly. let the mustard pop. then add in the shallots and garlic. saute it well, till the onions turn translucent.

Add the chopped bhindi to the pan and saute it for 1 or 2 minutes. then add the tomatoes, turmeric powder, chilly powder / kulambu milagaai thool and corriander powder. mix well with the bhindi.

Add the tamarind water, salt to taste, curry leaves and mix well. add 1/2 cup of water and mix well. close the pan with its lid. let the curry get cooked in medium flame for about 8 - 10 minutes.

Check whether bhindi is cooked or not and remove the curry from flame. Serve hot with rice.

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Dry Stuffed Brinjal Curry

Brinjal is my favorite. Dry version is what i am making now a days. Mixing this thick curry with hot rice and a tsp of ghee is the best way to eat and relish. To make this curry, you need to pick tender and small purple brinjals. Recently my 6 year old boy started to enjoy this curry. though he felt the curry spicy, he liked the masala stuffed brinjal very much!!

Ingredients:

Purple brinjals - 5
Sesame oil - 2 tbsp
Turmeric - 1/2 tsp
Salt to taste
Curry leaves - 1 sprig

For the masala:


Dry roast the following


1 tsp chana dal
1 tsp dhania
1 tbsp groundnuts
1 tbsp dry grated coconut / kopparai
4 dry red chilly
1/2 tsp white sesame seeds


Roast the following:


10 small onions
4 garlic cloves
1 tsp oil

Method:



Wash and dry the brinjals. cut them in x-shape just half through the brinjals. stuff the masala with spoon or with your fingers.



Heat a pan, add 2 tbsp of sesame oil, then add these stuffed brinjals and saute them for at least 5-10 mins in slow flame till the brinjals get semi-cooked.



Once the brinjals are semi-cooked, add in the remaining masala to the pan and mix well with the brinjals. add 1/4 cup of water, salt to taste, turmeric powder and curry leaves. Close the pan with its lid. let the curry simmer in slow flame for about 10 minutes. once the brinjals are cooked well and the curry is ready to serve.


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Fannie Farmer's Classic Baked Macaroni and Cheese

Ingredients:
226.79 g package macaroni
59.16 ml butter
59.16 ml flour
236.59 ml milk
236.59 ml cream
2.46 ml salt
fresh ground black pepper, to taste
473.18 ml cheddar cheese, shredded good quality
118.29 ml breadcrumbs, buttered
Directions:
1. Preheat oven to 400°F.
2. Cook and drain macaroni according to package directions; set aside.
3. In a large saucepan melt butter.
4. Add flour mixed with salt and pepper, using a whisk to stir until well blended.
5. Pour milk and cream in gradually; stirring constantly.
6. Bring to boiling point and boil 2 minutes (stirring constantly).
7. Reduce heat and cook (stirring constantly) 10 minutes.
8. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
9. Turn off flame.
10. Add macaroni to the saucepan and toss to coat with the cheese sauce.
11. Transfer macaroni to a buttered baking dish.
12. Sprinkle with breadcrumbs.
13. Bake 20 minutes until the top is golden brown.
14. (You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.

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