Mutton Rogan Josh

 Mutton Rogan Josh 

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INGREDIENTS:

Mutton cut into 1½ inch pieces- 800 grams

Oil 4 tablespoons

Asafoetida 11/4 teaspoon

Cinnamon 2 one-inch

Cloves 6-8 Ratanjot

 4-6 inch pieces

Black peppercorns 5-6

Black cardamoms 4

Kashmiri red chilli powder 1 tablespoon

Fennel seed (saunf) powder 2 teaspoons

Dry ginger powder (soonth) 1 tablespoon

Coriander powder 1 tablespoon

Salt to taste

Yogurt, whisked 1 cup

INSTRUCTIONS:

Method

Step 1

• Heat oil in a thick-bottomed pan. Add asafoetida, cinnamon, cloves, black peppercorns and black cardamoms. Sauté till fragrant.
• Add lamb pieces and cook on medium heat, stirring constantly till lamb pieces turn a nice reddish brown colour. This may take twelve to fifteen minutes.
• Sprinkle a little water and continue cooking for twelve to fifteen minutes more on low heat. Make sure to stir constantly and scrape all the sediments from the bottom of the pan. Add Kashmiri red chilli powder, fennel powder, dry ginger powder, coriander powder and salt.
• Add yogurt and two cups of water. Cook, covered, till lamb is tender, stirring occasionally. Serve hot.

Source: sanjeevkapoor

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Chicken Tikka Masala

Chicken Tikka Masala

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INGREDIENTS:

2 Tbsp curry or tandoori paste

2 Tbsp natural yogurt

2 chicken breasts, skinned and chopped

3 Tbsp single cream

200 gm / 7 oz can tomatoes

2 tsp peeled and grated root ginger

2 cloves garlic, peeled and chopped

3 Tbsp olive oil

2 bay leaves (optional)

1 medium onion, peeled and chopped

2 medium sized red chillies, seeded and chopped (if using Birdseye use only half to one)

1/4 tsp turmeric

1/4 tsp paprika

1/4 tsp salt

1/2 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp garam masala

25 gm / 1 oz fresh coriander leaves (optional)

INSTRUCTIONS:

• Put the curry or tandoori paste into a bowl with the yogurt, stir well, then add the chicken pieces and stir again. Put the bowl into the fridge for 1-2 hours.
• Preheat the oven to 180C/350F/ Gas Mark 4.
• Put the chicken pieces into an ovenproof dish and bake for 10 minutes.
• Meanwhile, blend together the cream, tomatoes, ginger and garlic in a bowl and set it aside.
• Heat the oil in a saucepan, add the bay leaves (if using) and the onion and fry until the onion begins to turn golden-brown.
• Add the chilies, turmeric, paprika, salt, cumin, coriander and garam masala and stir for 1 minute.
• Put in the chicken pieces and fry for 5 minutes.
• Then add the tomato and cream mixture, cover and cook over a low heat for a further 5 minutes.
• The curry should look red and creamy, and its texture should be thick and fairly smooth, depending on how small you chopped the onions.
• Add 125 ml/5 fl oz water and cook for another minute.
• Take it off the heat, pour into a serving dish and garnish with the coriander leaves.
• Serve with pitta breads, naans, or rice.

Source: food.ndtv

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Coconut Chicken curry

Coconut Chicken curry 

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INGREDIENTS:

1/4 cup whole unsalted cashews

1 pound skinless, boneless chicken breasts, cut into 1-inch pieces

Salt to Taste

1/4 cup vegetable oil

1/4 tsp black mustard seeds

1/4 tsp cumin seeds

1/4 tsp ground coriander

1 tbsp curry powder

1 medium onion, thinly sliced

1 tsp finely grated fresh ginger

1 garlic clove, minced

1 (14 ounce) can unsweetened coconut milk

1/4 cup frozen peas

2 tbsp chopped cilantro

INSTRUCTIONS

• How to make chicken with coconut milk:
• Preheat the oven to 350 degrees F.
• Spread the cashews in a pie plate and bake for 5 minutes, or until fragrant and lightly toasted. Transfer to a plate to cool.
• Lightly season the chicken with salt. In a large, deep skillet, heat 3 tablespoons of the oil until smoking.
• Add the chicken and cook over moderately high heat until golden brown, about 1 1/2 minutes per side. Transfer the chicken to a plate and reduce the heat to moderate.
• Add the remaining 1 tablespoon of oil to the skillet and heat until smoking. Add the mustard seeds and cook for about 1 minute, or until they stop popping. Add the cumin seeds, coriander and curry powder, and cook, stirring occasionally, until fragrant, about 1 minute.
• Add the onion, ginger and garlic, and cook until the onion softens, about 10 minutes; if the mixture seems dry, add up to 1/4 cup of water to prevent sticking.
• Stir in the coconut milk and bring to a boil. Reduce the heat to low. Return the chicken to the skillet and simmer until cooked through, about 5 minutes. Stir in the peas and cook for 1 minute.
•  Transfer the coconut chicken curry to a bowl, sprinkle with the cilantro and cashews and serve.

Source: indianfoodforever

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Chicken keema & Egg

chicken keema & Egg 
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INGREDIENTS:

1 cup chicken keema

2 tbsp oil

1 tsp garlic 9 chopped)

1 tsp ginger (chopped)

1 small onion chopped

2 tomato chopped

1 tsp jeera powder

1 tsp dhaniya powder

1/2 tsp turmeric powder

1 tsp Thai curry paste (red)

8-10 curry leaves

2 tbsp hot –n sweet sauce

1/2 tsp mustard paste

4 hardboiled eggs.

Salte to taste.

For Garnishing

1 double fried egg

1 tbsp coriander chopped

INSTRUCTIONS:

• How to make chicken keema and egg:
• Heat, oil, saute the garlic, ginger, onion, add in tomatoes powdered spices, salt to taste.
• Thai curry paste, curry leaves,
• Add in the keema and saute for a few seconds and add in the hot-n- sweet sauce and mustard paste.
• Simmer the keema for 8-10 minutes on a medium flame.
• Fry the keema on high flame for 2-3 minutes.
• Add a little water and cook for another 15 minutes.
• Finally mix in the shredded egg and serve hot garnished with wedges of hard boiled eggs and chopped coriander.

Source: indianfoodforever

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Sesame Chicken in sweet and sour sauce

Sesame Chicken in sweet and sour sauce

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INGREDIENTS:

Chicken - 1 lb (boneless skinless, cut into small cubes)

Oil - 2 tblsp (preferably sesame oil)

Sesame seeds (white) - 2 tblsp

Ginger - 1 tsp (minced)

Veggies - 1 cup (chopped lengthwise optional). Any veggies like spring onion, bell peppers etc can be used.

Sauce Ingredients:

Chilly garlic sauce - 1 tblsp

Soy sauce - 2 tblsp

Vineger - 2 tblsp

Water/Chicken Broth - 1 1/2 cup (or as needed)

Salt - as needed

Optional Ingredients

Corn Starch - 2 tblsp (to thicken the sauce)

Honey - (to add some sweetness to the sauce)

INSTRUCTIONS:

Method

• Marinate the chicken with some soy sauce (2 tblsp) and salt for atleast 15 minutes.
• Heat the oil in a wok and stir fry the chicken until the chicken is cooked. (The chicken is traditionally deep fried.)
• Remove the chicken and keep it aside.
• Heat some oil in the same wok and stir fry the ginger and veggies for just a minute or two.
• Add the sauce ingredients - vineger, soy sauce, chilly garlic sauce and water/chicken broth.
• (You can add some corn starch and honey to the sauce depending on how thick and how sweet you want your sauce to be. I havent added either, to suit to my taste.)
• Bring the sauce to a boil and add the fried chicken pieces. (Check for salt and other seasonings at this stage. Add some chilly powder if you need more heat.)
• Transfer the chicken with the sauce to the serving tray and top it with the sesame seeds. Serve with fried rice/ noodles.

Source: simpleindianrecipes.com

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Kozhi Rasam

Kozhi Rasam

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INGREDIENTS:

Chicken - 1/2 lb (bony pieces)

Shallot onions - 5-8 (chopped)

Tomato - 1 (chopped or mashed up with hands)

Green Chilly - 1

Turmeric powder - 1/2 tsp

Chicken Masala - 1/2 tsp

Cilantro - 3 springs (chopped)

Ingredients For Tempering

Oil - 2 tbsp

Peppercorns - 1 tsp

Cumin Seeds - 1 tsp

Red chilly - 1

Garlic pods - 5 or 6

Curry Leaves - 5 leaves

INSTRUCTIONS:

·         In a pressure cooker add the bony chicken pieces, onion, green chilly and tomato.

·         Add about 5-6 cups of water, salt and turmeric powder.

·         Pressure cook for 7-8 whistles. We want the bones to break down and release all its essence.

·         In the meantime, coarsely grind the ingredients under 'For Tempering' using the pulse mode. You can also use a motar and pestle to crush the ingredients.

·         Heat oil in a small pan, add the coarsely ground masala and fry for a minute.

·         After the pressure goes down, open the cooker and turn on the heat.

·         Add the tempering, chicken masala and chopped cilantro to the rasam.

·         Bring it to a boil and switch off. Serve it piping hot.Serving Suggestion

·         This rasam is traditionally served with white rice.

Source: simpleindianrecipes

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Appetising Mutton Curry

Appetising Mutton Curry

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INGREDIENTS:

1 kg - Mutton chops

6 tbsp - Ghee

5 Onions

5 Tomatoes

3 cups - water

salt to taste

For the Masala:

½ fresh Coconut (grated)

2 Onion (finely chopped)

8 to 10 whole Red Chillies

2 tbsp - Coriander seeds

2 tsp - Cumin seeds

15 whole pepper Corns

2 tsp - Poppy Seeds

2 to 3 Cinnamon sticks

4 Cloves

10 Cloves Garlic

Finely chopped Coriander leaves (to garnish)

2 tbsp - oil

INSTRUCTIONS:

• Clean and wash the mutton pieces. Lightly heat oil in a non-stick kadai.
• Fry the grated coconut on medium flame, till it turns golden brown.
• Add two chopped onions and saute till they turn golden.
• Add red chillies, coriander seeds, cumin seeds, pepper corns, poppy seeds, cinnamon, cloves, garlic and saute till aromatic.
• Cool and grind all these ingredients to a fine paste. Add a little water while grinding.
• Lightly heat ghee in a heavy bottom vessel.
• Add finely chopped onions and fry on a low flame till golden.
• Add the mutton pieces and saute on a low flame for 15-20 mins.
• Add the ground masala paste and salt. Saute on a low flame till ghee separates.
• Add the finely chopped tomatoes and saute for another 10 mins.
• Add 3 cups of water and mix well. Cook on a low flame.
• Cover the vessel with a lid having some water on it, stirring at regular intervals.
• Cook till the mutton is tender.
• Garnish with coriander leaves, serve with steamed rice, hot phulkas and onion kachumbar.
• Or serve with plain rice.

Source: bawarchi.com

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