Parshe Fish in mustard curry

Parshe Fish in mustard curry

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INGREDIENTS:

8 parshe mach (medium size fish)

6 tablespoon mustard oil

2 teaspoon salt

1/2 teaspoon turmeric powder

3 tablespoon mustard powder or mustard paste

INSTRUCTIONS:

• Soak mustard powder in a cup of water with little salt for 10 minutes. Mix it well. Note -You can make it using homemade mustard paste instead of readymade powder.
• Marinate the fishes with turmeric powder and salt.
• Heat oil in a pan and fry the fish and keep in a dish.
• Add kalonji to the remaining hot oil.
• Add the mustard paste and chili paste with little salt to the pan.
• 3 green chili.
• 1/2 teaspoon kalonji or kala zeera.
• Cook the mix for 1-2 minutes. Add about 1 cup (medium) of water and allow the mix to cook for 4-5 minutes. Add fishes and lower the flame, and then allow cooking for 4-5 minutes till the gravy is thick.

Source: bongong

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Chicken Vindaloo

Chicken Vindaloo

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INGREDIENTS:

1 teaspoon ground turmeric

 1/2 teaspoon ground cardamom

 1/2 tablespoon ground cinnamon

1/2 teaspoon ground coriander

 1/2 teaspoon ground cloves

 1/2 teaspoon ground cumin

 1/2 teaspoon paprika

1/4 teaspoon cayenne pepper, or to taste

 1 tablespoon olive oil

2 cups chopped onion

3 cloves garlic, minced

1 tablespoon grated fresh ginger root

 1 tablespoon tomato paste

1 pound skinless, boneless chicken thighs, cut into 1 1/2-inch pieces

 2 large potatoes, cut into 1/2-inch cubes

 2 (14.5 ounce) cans diced tomatoes, drained

1 1/2 cups chicken broth

 2 tablespoons wine vinegar

1 bay leaf salt

Black pepper to taste

INSTRUCTIONS:

• Toast the turmeric, cardamom, cinnamon, coriander, cloves, cumin, paprika, and cayenne pepper in a Dutch oven or large pot over medium-low heat until the spices are fragrant, about 2 minutes.
• Stir the spices constantly as they toast, taking care that they do not burn. Stir in the olive oil, onion, garlic, and ginger. Increase heat to medium, and cook until softened, about 5 minutes.
• Stir in the tomato paste until no lumps of paste remain.
• Add the chicken, potatoes, tomatoes, chicken broth, wine vinegar, and bay leaf.
• Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, and the chicken is no longer pink in the center, about 15 minutes.
• Remove the cover, and cook 5 minutes more to thicken slightly. Season to taste with salt, black pepper, and cayenne pepper to serve.

Source: allrecipes

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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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