Lamb shank and pearl barley scotch broth

Lamb shank and pearl barley scotch broth 

This hearty lamb shank and pearl barley scotch broth makes a perfect winter meal.

Preparation Time

15 minutes

Cooking Time

130 minutes

Ingredients (serves 4)

• 1 tbs olive oil
• 2 lamb shanks
• 1 large fennel bulb, finely chopped
• 1 brown onion, finely chopped
• 1 carrot, finely chopped
• 2 celery sticks, finely chopped
• 2 garlic cloves, crushed
• 1 cup (250ml) dry white wine
• 4 cups (1 litre) beef stock
• 1/2 cup (105g) pearl barley
• 2 tbs tomato paste

Method

1. Heat the oil in a large saucepan over medium-high heat. Add the lamb shanks and cook, turning occasionally, for 5 minutes or until brown all over. Transfer to a bowl. Add the fennel, onion, carrot and celery and cook, stirring, for 5 minutes or until onion softens. Add the garlic and stir to combine. Add the wine, beef stock, barley and tomato paste and stir to combine. Return the lamb to the soup and bring to a simmer.
2. Reduce heat to low and cook, covered, for 2 hours or until lamb is falling off the bone. Transfer lamb shanks to a plate. Remove the meat and discard the bones. Cut into 2cm pieces. Return to the soup. Taste and season with salt and pepper. Ladle evenly among serving bowls. Serve immediately.

Coq au vin

 

Coq au vin 

Preparation Time

10 minutes

Cooking Time

120 minutes

Ingredients (serves 4)

• 1 1/2 tablespoons olive oil
• 8 small chicken thigh cutlets (skin on)
• 25g butter
• 8 eschalots, peeled, halved
• 6 rashers middle bacon, trimmed, chopped
• 3 garlic cloves, thinly sliced
• 2 tbsp plain flour
• 1 1/2 cups dry white wine
• 1 1/2 cups chicken stock
• 1 dried bay leaf
• 4 fresh thyme sprigs
• 300g button mushrooms, halved
• Crusty bread, to serve

Method

1. Heat 1 tablespoon oil in a large heavy-based, flameproof casserole dish over medium-high heat. Cook chicken, in batches, for about 4 to 5 minutes each side, or until browned. Transfer to a plate.
2. Heat remaining oil and butter in pan. Add eschalots and bacon. Cook, stirring for 5 minutes or until bacon is golden. Add garlic. Cook, stirring for 1 minute or until fragrant. Add flour. Cook, stirring for 1 minute.
3. Stir in wine. Bring to the boil. Boil for 2 minutes or until reduced by half. Add stock, bay leaf, thyme, mushroom and chicken. Season. Stir to combine.
4. Cover. Bring to the boil. Reduce heat to low. Simmer, for 1 hour 15 minutes or until chicken is tender and the sauce has thickened. Serve with crusty bread.

Notes

You could use swiss, small-field brown mushrooms instead of button mushrooms.

Chicken, tomato and chickpea casserole

 

Chicken, tomato and chickpea casserole 

Preparation Time

15 minutes

Cooking Time

120 minutes

Ingredients (serves 4)

• 2 tbs plain flour
• 1.2kg chicken pieces (such as drumsticks and thigh pieces)
• 1 1/2 tbs olive oil
• 4 garlic cloves, finely chopped
• 10 fresh sage leaves
• 3 sprigs fresh thyme
• 1 sprig fresh rosemary
• 2 x 7cm-long strips lemon rind, white pith removed
• 80ml (1/3 cup) white wine
• 1 x 800g can diced Italian tomatoes
• 125ml (1/2 cup) salt-reduced chicken stock
• 1 x 425g can chickpeas, drained, rinsed
• 2 tbs chopped fresh continental parsley
• Crusty bread, to serve

 

Method

1. Preheat oven to 150°C. Place the flour in a large bowl. Season with salt and pepper. Add the chicken and toss to coat. Shake off any excess.
2. Heat the oil in a non-stick frying pan over medium-high heat. Add half the chicken pieces and cook for 2-3 minutes each side or until golden. Transfer to a plate lined with paper towel. Repeat with the remaining chicken. Transfer the chicken to a 3.5L (14-cup) capacity ovenproof dish.
3. Place the frying pan over medium-high heat. Add the garlic, sage, thyme, rosemary and lemon rind and cook for 30 seconds or until aromatic. Add the wine and cook for 1 minute. Add the tomato and stock and bring to a simmer.
4. Pour the tomato mixture over the chicken. Cover and bake in oven for 1 1/2 hours or until the chicken is tender. Add the chickpeas to the dish and bake for a further 15 minutes. (To freeze, see note.)
5. Stir in the parsley. Divide the casserole among serving dishes and serve with crusty bread.

Notes

To freeze: Make the casserole to the end of step 4. Set aside to cool slightly. Transfer the chicken pieces to a large airtight freezerproof container. (To freeze in individual portions, divide the chicken pieces among 4 small airtight freezerproof containers.) Pour the sauce over the chicken. Cover with the lid or with 2 layers of plastic wrap and 1 layer of foil. Place in the fridge for 2-3 hours to chill. Label, date and freeze for up to 3 months. To thaw: Place the chicken in the fridge overnight or until thawed. To reheat: Preheat oven to 200°C. Transfer the casserole to an ovenproof dish and cover with 2 layers of foil. Bake in oven, stirring once, for 40-50 minutes or until heated through. Continue from step 5.

Chicken, leek and mushroom casserole

Chicken, leek and mushroom casserole

Preparation Time

30 minutes

Cooking Time

80 minutes

Ingredients (serves 4)

• 8 (about 2.2kg) chicken thigh pieces
• 1 tbs olive oil
• 250g rindless bacon rashers, coarsely chopped
• 2 leeks, pale section only, washed, ends trimmed, cut into 2cm-thick slices
• 400g button mushrooms, halved
• 2 garlic cloves, crushed
• 2 tbs plain flour
• 250ml (1 cup) salt-reduced chicken stock
• 250ml (1 cup) white wine
• 6 sprigs fresh thyme
• 125ml (1/2 cup) thickened cream
• Mashed potato, to serve

Method

1. Preheat oven to 180°C. Heat a 3L (12-cup) capacity flameproof, ovenproof casserole dish over medium-high heat. Add half the chicken and cook for 3-4 minutes each side or until golden. Transfer to a plate. Repeat with the remaining chicken, reheating the dish between batches. Use kitchen paper to wipe the dish to remove excess fat.
2. Heat oil in the dish over medium-high heat. Add the bacon, leek, mushroom and garlic and cook, stirring, for 5 minutes or until golden brown. Add the flour and cook, stirring, for 1 minute or until well combined. Add the stock, wine and thyme, and bring to the boil.
3. Return the chicken to the dish. Cover and bake in oven for 1 hour or until the juices run clear when the chicken is pierced with a skewer.
4. Use tongs to transfer the chicken to a plate. Transfer the remaining leek mixture to a medium saucepan. Add the cream and bring to the boil over medium-high heat. Cook for 5 minutes or until sauce thickens slightly.
5. Divide the mash among serving plates and top with the chicken. Pour over the leek mixture to serve.

Beef and vegetable curry

 

Beef and vegetable curry 

Ingredients (serves 8)

• 2 tablespoons Alfa One rice bran oil
• 1.25kg gravy beef, trimmed, cut into 3cm cubes
• 2 medium brown onions, halved, sliced
• 1/2 cup korma curry paste
• 750g lady christl potatoes, unpeeled, cut into 2cm cubes
• 1/2 (550g) cauliflower, cut into small florets
• 2 x 400g cans diced tomatoes
• 1 cup beef stock
• 1 cup frozen baby peas
• Steamed basmati rice, plain yoghurt and chopped coriander, to serve

Method

1. Heat half the oil in the bowl of a 7-litre slow-cooker (see note) over medium-high heat. Cook beef, in batches, for 3 to 4 minutes or until browned all over. Transfer to a plate.
2. Heat remaining oil in slow-cooker bowl over medium heat. Cook onion, stirring, for 3 minutes or until softened. Add curry paste. Cook, stirring, for 1 minute or until fragrant. Add potato, cauliflower, tomato and stock. Return beef and juices to bowl. Season with salt and pepper. Stir to combine. Return bowl to slow-cooker. Cover with lid. Turn cooker on low.
3. Cook for 8 hours or until beef is tender, stirring halfway during cooking. Stir in peas. Serve with rice, yoghurt and coriander.

 

Beef and vegetable casserole 

Ingredients (serves 6)

• 1/4 cup plain flour
• 1kg beef chuck steak, diced
• 1/4 cup olive oil
• 3 pickling onions, quartered
• 2 garlic cloves, crushed
• 2 cups beef stock
• 410g can crushed tomatoes
• 2 carrots, peeled, sliced
• 2 parsnips, peeled, halved, cut into 2cm pieces
• 1 swede, peeled, cut into
• 2cm pieces
• 3 celery stalks, sliced

• Parsley dumplings

• 1 1/2 cups self-raising flour, sifted
• 1/2 cup plain flour, sifted
• 2 tablespoons finely chopped fresh flat-leaf parsley leaves
• 3/4 cup milk
• 60g butter, melted

Method

1. Preheat oven to 160°C/140°C fan-forced. Place flour and beef in a snap-lock bag. Season with salt and pepper. Shake to coat. Heat 2 tablespoons oil in a heavy-based, ovenproof casserole dish over medium-high heat. Cook beef, in batches, for 3 to 4 minutes or until browned. Transfer to a plate.
2. Add remaining oil to dish. Add onions and garlic. Cook for 4 to 5 minutes or until tender. Return beef to dish with stock, tomato, carrot, parsnip, swede and celery. Bring to the boil. Cover with lid. Transfer to oven. Bake for 1 hour and 30 minutes or until meat is tender.
3. Meanwhile, make dumplings: Combine flours and parsley in a jug. Make a well in the centre. Add milk and butter. Stir to form a soft dough. Roll mixture into 12 dumplings.
4. Arrange dumplings over beef mixture. Bake, covered, for 20 to 25 minutes or until dumplings are cooked through. Serve.

 

Beef and eggplant stew

Ingredients (serves 4)

• 2 tablespoons olive oil
• 600g beef chuck steak, trimmed, cut into 4cm pieces
• 2 garlic cloves, crushed
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1 teaspoon ground paprika
• 1 teaspoon ground cumin
• 800g vine-ripened tomatoes, roughly chopped
• 1 long red chilli, halved lengthways
• 4 (300g) baby eggplant, chopped
• couscous, to serve

Method

1. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add beef. Cook, stirring, for 6 to 8 minutes or until browned. Add garlic, ginger, cinnamon, turmeric, paprika and cumin. Cook, stirring, for 1 minute or until fragrant.
2. Add tomato, chilli and 1/2 cup cold water. Bring to the boil. Reduce heat to low. Cook, covered, for 1 hour. Remove lid. Cook for 20 to 25 minutes or until beef is tender and sauce has thickened.
3. Meanwhile, heat half the remaining oil in a frying pan. Add half the eggplant. Cook, turning occasionally, for 5 to 6 minutes or until golden. Repeat with remaining oil and eggplant. Set aside.
4. Remove and discard chilli. Add eggplant to saucepan. Season with salt and pepper. Cook, stirring, for 3 to 4 minutes or until heated through. Serve with couscous.

 

Beef & potato pot roast

Beef & potato pot roast

Preparation Time

20 minutes

Cooking Time

200 minutes

Ingredients (serves 6)

• Olive oil spray
• 1.5kg-piece beef bolar blade
• 800g Kipfler potatoes (see note), peeled
• 35g butter
• 2 brown onions, halved, thinly sliced
• 1 baby fennel bulb, trimmed, thinly sliced
• 2 bacon rashers, rind removed, coarsely chopped
• 1 tbs plain flour
• 125ml (1/2 cup) red wine
• 125ml (1/2 cup) beef stock
• 90g (1/3 cup) cranberry sauce
• 2 tbs Worcestershire sauce
• Steamed broccolini, to serve
  
  Method
  1. Heat a frying pan over medium-high heat. Spray with oil. Cook beef for 2-3 minutes each side or until well browned. Transfer to a 5L (20-cup) capacity slow cooker. Add potato.
  2. Heat butter in pan over medium heat until foaming. Cook onion, fennel and bacon, stirring occasionally, for 5 minutes or until golden. Add the flour and cook, stirring, for 1 minute. Add wine, stock, cranberry sauce and Worcestershire sauce. Stir until the mixture comes to the boil. Cook, stirring, for 1-2 minutes or until thick. Pour over beef. Cover and cook on high for 3 hours or until tender.
  3. Slice the beef. Divide beef and vegetables among serving plates. Drizzle with sauce. Serve with broccolini.

Lazy day chocolate cake

Preparation Time

20 minutes

Cooking Time

40 minutes

Equipment

You'll need 2 x 20cm springform pans.

Ingredients (serves 6)

• 120g unsalted butter, chopped
• 220g (1 cup firmly packed) brown sugar
• 2 eggs
• 240g (1 cup) sour cream, at room temperature
• 1 tsp vanilla extract
• 225g (1 1/2 cups) plain flour
• 75g (3/4 cup) Dutch cocoa (see top tips)
• 1/2 tsp baking powder
• 1/4 tsp bicarbonate of soda
  

  Method

  1. To make ganache, place chocolate in a large heatproof bowl. Place cream in a saucepan and bring to a simmer over medium heat. Pour cream over chocolate and stir until melted and combined. Divide ganache between 2 bowls. Cover with plastic wrap. Refrigerate 1 bowl. Stand second bowl at room temperature.
  2. Preheat oven to 160°C. To make cake, grease pans and line with baking paper. Place butter and sugar in a saucepan. Cook, stirring, over medium heat for 3 minutes or until sugar dissolves and butter is melted. Remove from heat and whisk in eggs, sour cream and vanilla. Sift over flour with cocoa, baking powder and bicarbonate of soda, then whisk until smooth. Divide batter between pans.
  3. Bake, swapping pans halfway, for 35 minutes or until a skewer inserted into centres comes out clean. Cool cakes in pans for 5 minutes. Turn out onto a wire rack to cool completely.
  4. Remove ganache from fridge, stir until smooth, then spread over top of 1 cake. Top with second cake, then gently press together. Pour over room temperature ganache to serve.

GRANDE SALADE VARIEE

GRANDE SALADE VARIEE

 


GRANDE SALADE VARIEE

Ingrédients :

 
carottes
pomme de terre
2 betteraves ou de chou rouge
1 mortadilla ou du fromage râpé3 cuillères à soupe d’huile d’olive
Jus d’un citron
Poivremaïs
concombre
Vinaigrette
  Préparation :

Épluchez, lavez et râpez les carottes, concombres, betteraves et coupé finement puis disposez-les dans un plat et arrosez-les de vinaigrette.

Egg Manchurian Recipe

Ingredients for Egg Manchurian:

• 4 Egg hard boiled
• 8 pieces Bread slice
• 1/2 tsp Pepper powder
• 2tbsp Corn flour
• 2-3tbsp Bread crumb
• Salt (as per taste)
• Oil (for deep frying)
• 3-4 cloves Minced Garlic
• 1/2tsp Soya sauce
• 2tbsp Manchurian sauce
• 2-3 Green chilli slit optional
• 1tbsp Hot and sour tomato sauce optional

How to Make Egg Manchurian:

• Hard boil the eggs, remove skin and slice them lengthwise into two pieces.
• Add salt and little pepper powder to it, keep them aside.
• Now in a small bowl add corn flour, salt and pepper powder and mix with little water.
• Soak bread slices in water for 2-3 minutes and set aside after squeezing.
• Now place egg pieces in bread slice and roll them into a ball.
• Roll those eggs into breadcrumb, deep into the corn flour mixture and deep fry one by one in hot oil.
• Fry them till both sides are golden brown. You can serve them as snacks if you want.
• Now in another pan add 1tbsp oil, once oil become hot add chopped garlic and saute them for a while.
• Add soya sauce, manchurian sauce, hot and sour tomato sauce and mix them well. Add little water and salt if needed and adjust your gravy as you want.
• Once the gravy started boiling put those fried eggs to it and boil for 2-3 minutes.

Now serve hot egg manchurian with rice, chapatti, naan or paratha as you wish. Hope you like this egg Manchurian. Do not forget to leave me two lines. I am looking forward to hear from you.

 

Spicy Lamb Chops Recipe

Ingredients for Lamb Chop:

• 4 pieces lamb loin chops
• 1/2 teaspoons coriander seeds
• 1/2 teaspoons fennel seeds
• 1 ½ tsp tomato paste
• 2tsp plain yogurt
• 1/2tsp hot and sweet ketchup
• 2 tsp finely grated ginger
• 2 tsp minced garlic
• 1 ½ tsp hot sauce (or as per your taste I like hard sauce so used here 1 n ½ tsp but you can use as per your taste)
• 1 ½ tsp light brown sugar
• Salt(as per taste)
• ¼ tsp Black pepper
• ½ tsp apple cider vinegar
• 2 tsp vegetable oil

Recipe for Lamb Chop:

• In a pan toast the coriander and fennel seeds in a medium flame. Shake them continuously so that it does not burn. Turn off the flame once you smell the lovely aroma from these seeds and it turns slightly brown. Now take them out and let them cool.
• Now make a fine powder of this seeds.
• In a mixing bowl mix all the spices with the yogurt, tomato paste, ginger, garlic, hot sauce, Hot n sweet ketchup, brown sugar, salt, black pepper, apple cider vinegar, and oil. Now marinade these lamb chops for 30 minutes. You can leave it overnight or 2-3 hours as you wish but it will give you the great taste in all ways.
• Now preheat the oven to 475 degrees F. Add those marinated lamb chops in a baking sheet/dish, bake these for 20 minutes. After 20 minutes reduce the heat to 300 degree F and again bake it for 10-15 minutes.
• Now remove this from the oven and allow it to cool for about 5 minutes before serving.

Now your lamb chops are ready to serve hot with your favorite sauce or salad. I love to eat this with creamy green peas sauce and crispy potatoes. My husband likes the green peas sauce a lot. Hope you enjoy my version of lamb chops. Please do not forget to add your comments here.

Indian Chicken Korma Recipe

Ingredients for Chicken Korma:

• 1lb Chicken(You can use boneless)
• 2 cups yogurt/coconut milk/cream
• 1 tsp cumin seed
• Whole garam masala(2 cloves, 1 bay leave, medium cinnamon stick, 2 cardamoms, 3-4 black peppercorns)
• 1 tbsp Ginger garlic paste
• 1 tsp Coriander powder
• 1 tsp Cumin powder
• 1 tsp Garam Masala
• 1 tbsp Red Chilli powder/paprika
• 1 tbsp Vegetable Oil
• 1 tbsp Kasoori Methi
• 1/4 cup fried Onion
• Salt(as per taste)

Recipe for Shahi Chicken Korma:

• Cut the chicken into small cubes as shown in the picture, wash them really well and put them in to a mixing bowl.
• Add yogurt, shahi jeera, whole garam masala, ginger garlic paste, coriander powder, cumin powder, red chilli powder and mix well.
• Now take a pan, add oil. When oil becomes hot add this chicken and cook for three to four minutes.
• Now reduce the heat to medium and again cook it for 15 minutes.
• Now time to add fried onion and water to the chicken, mix well and cook for another 10 minutes.
• Finally mash the kasturi methi with your palm and add to the chicken. Cook it for 5-6 minutes more. Adjust your gravy by adding water.

Now your delicious chicken korma is ready to serve hot with fried rice, roti, naan or poori. I and my husband love to eat this with plain basmati rice, we don’t forget about our favorite cucumber salad though. If you know any better version of chicken korma please share your recipe with us and connect with me by commenting here.
Note: You can use mutton/lamb/beef instead of chicken, if you are a vegetarian then you can use your choice of vegetables with paneer.

 

Goan Fish Curry Recipe

Ingredients for Fish Curry:

• Fish(you can use any fish, I have used Catfish 1lb cut into small pieces as shown in picture)
• Cumin seeds(5tsp)
• Mustard seeds(2 1/2tsp)
• Garlic (5-6pods)
• Turmeric powder(2tsp)
• Salt(as per taste)
• Red chilli powder(2tsp)
• Mustard oil(2-4tsp)
• Onion(1small finely chopped)
• Yogurt(2-3tsp thick)
• Green chilli(3-4 optional)

Recipe of Yogurt Fish Curry:

• Clean the fish well, make sure to drain all the water. Add 1tsp turmeric powder and salt to taste, mix it well.
• In a pan add oil and fry this fish for a while till both side of the fish turns slightly brown. Do not fry too much.
• Now remove those fried fishes from pan and drain the excess oil.
• Add chopped onion to the oil and fry till it turns slightly brown.
• In the meantime grind cumin, mustard and garlic together and make a fine paste. 
• Now add this paste to fried onion and fry 2-3 minutes (Remember do not fry this paste too much as mustard paste gives a bitter taste when it is over fried). Add turmeric, chilli powder and green chilli to this paste and mix it well.
• Add two cups of hot water to this mixture, add fried fish to the gravy. Let it boil for five to seven minutes.
• Now add little water to this thick yogurt and make it little thin before adding to the gravy. Mix it well and let it boil for another three-four minutes.
• Add salt as per your taste and you can manage the thickness of the curry as per your requirement.

Now your yogurt fish is ready to serve with rice or roti. I love to eat this with rice and cucumber salad. Enjoy your fish and do not forget to leave me comment about this recipe and if you have any new fish recipe ideas feel free to share here.

 

Spicy Lamb Stew

Ingredients for Making Mutton Stew:

• Mutton(1lb neck meat is best but you can use boneless as well)
• Black pepper(4-5)
• carrots/turnips(1medium size chopped)
• Red onion(1medium chopped and make a paste with around 2tbsp)
• coconut milk(1/2 cup)
• yogurt(1/2 cup)
• All purpose Flour(1tbsp)
• Ginger garlic paste(1 ½ tbsp)
• Celery(optional cut into small pieces)
• Oil (2tbsp any oil but I love to use mustard oil)
• Potatoes(1 large cut in to cubes)
• Tomato(1/2 finely chopped its optional even I don’t like to add tomatoes)
• Salt(to taste)
• Vinegar(1tbsp)
• Red chili powder(1tbsp you can use according to your taste)
• Turmeric powder(1tsp)
• Coriander powder(1tsp)
• Cumin powder(1tsp)
• Whole garam masala

Recipe of Mutton Stew:

• Wash the meat and drain all the water from it. Add flour and salt to it, coat it well.
• Add oil in a pan and shorted the meat for few minutes, when it turns slightly brown replace those meat to the pressure cooker with one cup of water and give 1-2 whistle.(Don’t overcook or 100% cook the meat, cook it till it is 70% done)
• Now in this oil add whole garam masala and shorted for a while, then add chopped onion and fry it for a while till it is soft, no need to make it brown.
• Add onion, ginger garlic paste, red chili powder, turmeric powder, coriander, and cumin powder and shorted it for two-three minute.
• Add yogurt, coconut milk and vinegar. Mix it well.
• Add vegetable to it and cover it for 4-5 minutes. Now time to add those 70% done meat to this gravy. Add one more cup of water and adjust according to your taste, cover it in a low flame and allow it to cook at least 30-40 minutes. So that the meat will become tender and your vegetables will become nicely cooked.

Now your mutton stew is ready to serve, you can serve it hot with rice/paratha/naan, whatever you like. I love to eat this with rice. Enjoy your stew and do not forget to leave me a comment with your experience.

 

Indian Keema Recipe

Ingredients for Keema Matar:

• Minced lamb Meat (1lb you can choose any meat)
• Green Peas (1/4lb)
• Turmeric powder(1/2 tsp)
• Red Chili Powder (1 tsp or you can adjust according to your taste)
• Gingergarlic paste (1tsp)
• Garam Masala (1 tsp)
• Coriander powder(1/2tsp)
• Cumin powder(1/4tsp)
• Keema powder(optional 1tsp, I use it as it gives a nice flavor)
• Green cardamom(2 crushed)
• Cloves(2 small)
• Cinnamon stick(1/2 inch roughly crushed)
• Fresh and thick curd yogurt (1 cup)
• Onion(1small chopped)
• Tomato(1/2 finely chopped)
• Clarified Butter/oil (4 tbsp)
• Coriander Leaves (chopped for garnishing)

Lamb Keema Recipe:

• Wash the minced meat and drain all the water from it.
• Add oil in a pan when oil become hot, add cloves, cinnamon stick, cardamom and fry it for a while.
• Add finely chopped onion to the oil and fry till it turns slightly golden brown. Add ginger garlic paste and mix it well.
• Add turmeric, coriander and cumin powder to the masala and fry it for a while. Now add chopped tomato to the masala and fry it till oil comes out of the masla(if you want to use the ready-made keema powder then use it now).
• Add minced meat, chili powder and salt to the fried masala and mix it well. Fry it till the meat becomes half cooked.(Add 3-4tbsp of water to the chili powder and make it a paste, it will give a nice color to your keema. You can also use powder for color)
• Now add yogurt to the meat and fry it for five to seven minute in a low to medium flame, cover it till meat become tender.
• You can adjust your gravy by adding little hot water. Finally add garam masala and chopped coriander leaves.

Now your keema matar is ready to serve with naan/roti/chapatti/rice. I love to eat this with naan and raita.

Egg Coconut Curry

In some part of India people eat coconut oil but I have seen majority of people in US don’t like to have this oil in their regular food. In some recipes I like to have coconut flavor so use coconut milk in those cases. Here is a delicious egg coconut recipe for you, can call it malai egg. You can make this spicy curry with various ingredients like shrimp, vegetables and chicken. If you plan to go for vegetable malai curry then replace egg with potatoes or cauliflower. The recipe is for two to three people.

Ingredients for Malai Egg:

• Egg(3-5 large hard boil)
• Onion(1 ½ medium size, make a fine paste with one onion and finely chop the rest half)
• Ginger garlic paste(1tsp)
• • Tomato(1/2 of a medium size finely chop)
• Turmeric powder(1tsp)
• Red chili powder(2tbsp you can adjust according to your taste)
• Cumin powder(1tsp)
• Coriander powder(1tsp)
• Egg masala powder (1tsp optional, I use it to give a nice flavor)
• Whole garam masla(clove, black pepper, cinnamon stick, bay leaves)
• Oil(1 tbsp)
• Coconut milk(1cup)
• Coriander leaves(for garnishing)
• Salt(to taste)
• Water(1/2 cup or adjust according to your need)

How to Make Malai Egg Curry:

• Peal the outer skin of boiled eggs. In a pan add oil, when oil become hot fry these eggs with little turmeric powder and salt till they turn to slight brown.(before frying make a small cut in egg to avoid from bursting)
• Drain extra oil and keep those eggs aside. Add whole garam masala to this hot oil and saute it for one minute in a low flame.
• Add chopped onion, fry till it turn to slight brown. Now add onion, ginger garlic paste, turmeric, cumin, coriander powder and fry it till all water evaporate from the paste.(you can use onion paste but I love to use finely chop onion with onion paste because it gives a nice gravy)
• Add chop tomato and fry it till oil comes out of the masala.
• Add coconut milk, water slowly and stir constantly.
• Then add salt, egg masala and fried eggs to this gravy. Allow it to cook till the gravy if formed in right thinness in a low to medium flame.

Now the egg curry is ready to serve, garnish this with chopped cilantro and serve hot with rice, chapatti, paratha or naan. Hope you will enjoy this dish.

 

Easy Spicy Chicken

Ingredients for Capsicum Chicken Curry:

• Onion (2 medium finely chopped)
• Coconut (2tsp)
• Ginger Garlic paste (1 tsp)
• Chili Powder(1 tsp)
• Coriander Powder(2 tsp)
• Turmeric powder (1/4 tsp)
• Chicken (1 lb)
• Capsicum (1/2 of a medium size cut into cube size)
• Coriander leaves(1/2cup)
• Mint leaves(4-5 leaves)
• Oil (2-3tbsp)
• Chicken masala powder( 1tbsp it is optional I use it sometimes to give the restaurant flavor to my chicken)
• Tomato(1/2 medium finely chopped)

How to Make Chicken Capsicum Curry:

• Grind half of Onion, Coconut, Ginger Garlic, coriander, mint leaves to a fine paste
• Add oil to the pan when oil becomes hot; add the chopped onion and saute for 3-5 minutes. Add grind paste to the onion. Add turmeric, chili, chicken and coriander powder and mix it well. Fry the masala in a medium heat for 3-4 minutes.
• Add chicken to the masala and again fry it for 5-8 minutes.
• Now add tomato to the chicken and cover it in low to medium heat for 2-3 minutes.
• Now add capsicum and again fry it till chicken becomes tender.
• Then switch off the gas and garnish it with Coriander/Cilantro leaves.

Now the capsicum chicken curry is ready to serve with rice, naan bread or chapatti. If you have any new chicken recipe ideas just feel free to comment here.

 

How to Make Pav Bhaji

Pav Bhaji Ingredients:

• Potato (4medium boiled and grated)
• Tomato(4 medium finely chopped)
• Onion(2 medium finely chopped)
• Green peas (shelled ¼ cup)
• Cauliflower (grated ¼ cup)
• Ginger and green chili paste (2tbsp)
• Coriander leaves (1/4 cup)
• Capsicum (finely chopped 1 medium size optional)
• Carrot (finely chopped 1medium size)
• Pav bhaji masala (2tbsp - available in Indian grocery store)
• Tomato puree (1/4 cup)
• Oil (2tbsp)
• Butter (3tbsp)
• Pav/Bun Bread (8 pieces)
• Salt (to taste)

Pav Bhaji Masala Recipe:

• Take a pan add butter and oil to it when it start melting add chopped onion to the butter. If you want to make your pav bhaji tasty you can make it without oil, rather add 2tbsp butter.
• Fry the onion till it turns to transparent color, add green chili and ginger paste to it and fry it for some time, later add chopped tomato and fry it till tomato gets cooked properly.
• Add pav bhaji masala, mix it well and fry it 2-3minutes.
• Add grated cauliflower, carrot and peas. Again fry it till the time it is nicely cooked. If it becomes dry then add little water and mix it well.
• Add the mashed potato, mix it well and fry it 2-3 more minutes.
• Take one vegetable masher and mash the entire vegetable well.
• Sprinkle chopped coriander, lime juice and mix it well. Bhaji masala is ready
• Take another flat pan put the pav to this pan and add butter to both side of the pav and make it with the medium flame till both side of pav become brown.
• Now your pav bhaji masala and pav is ready to serve.
If you are in hurry but want to make something good for your family or friends you can make this lovely pav bhaji. Instead of frying all the raw vegetables just boil all the vegetables and mash it with masher and add with the onion to save some good amount of time, if you prefer to go for taste then fry them before mashing. Rest steps will remain same. Let me know here how it goes with you.

How to Make Spicy Chicken Curry

Ingredients for Spicy Chicken Curry:

• 2 lb chicken (cut into small pieces, I use drumstick these here as I love it)
• Ginger garlic paste(1 and 1/2tbsp)
• Tomato(1medium chopped)
• Turmeric(1tbsp)
• Red chili powder(1/2tbsp/as per your taste)
• Coriander powder(1tbsp)
• Cumin powder (1/2tbsp)
• Cashew paste (2-3tbsp optional)
• Chicken masala(1tbsp)
• Salt(as per taste)
• Oil(2-3tbsp)
• Fresh coriander leaves(chopped)
• Onion(1large chopped)

Chicken Curry Recipe

• Cut the chicken into medium size pieces, wash it well and drain excess water from it. Marinate with turmeric and oil. Keep it aside for 10-15 minutes.
• Take a heavy pan, add oil and fry the onion till golden brown.
• Add ginger garlic paste and fry it for 1 minute, add all the spices that I have given before. Mix it well.
• Add chopped tomato and fry it till tomato becomes tender.
• Fry this masala in a low flame until oil starts coming out.
• Add the chicken to this fried masala, again fry it for 5 minutes.
• As I love to use cashew paste I am using it here but it is totally optional. Add the cashew paste to the chicken and fry it another 5-7 minutes.
• Adjust salt and water according to your taste. Let it boil in low flame till chicken become tender.
• Garnish it with fresh chopped coriander leaves.
Serve it hot with rice or chapati. Hope you will make it in your kitchen today and leave comments with your experience.

Bengali Fish Curry Recipe

Ingredients for Fish Curry:

• 4 fish fillets
• Red chili(2-3red chili whole)
• Coriander seed(1/2tbsp)
• Garlic paste(1/2tbsp)
• Ginger paste(1/2tbsp)
• Cumin powder (1/2tbsp)
• Fish masala(1tbsp)
• Salt(to taste)
• Mustard oil(for frying)
• Lemon/lime juice(2tbsp)
• Turmeric powder (1tbsp)
• Onion (1/2medium chopped)
• Tomato(1/2 chopped)

Making Bengali Fish Curry:

• Clean the fish and wash it well with water. Drain excess water and marinate the fish with lime juice, turmeric powder and salt. Keep it aside for 30 minutes. Hilsa is the most popular fish in Bengal but you can use your own fish.
• Take a pan add 2tbsp of mustard oil and shallow fry both side of fish in a medium heat.
• Heat the pan with 1tbsp of oil, fry onion till it gets golden brown.
• Add the paste of ginger, garlic, coriander, turmeric, cumin powder to onion and fry it for a minute. Now it’s the time for tomato. Add the chopped tomatoes to this fried masala.
• Mix it well and fry it in low heat till tomato become tender. Add the fish masala and fry nicely until oil starts coming out.
• Add 1 cup of warm water to this paste and leave it for a minute to boil.
• Add the fried fish and let it boil till fish is cooked and oil starts floating on the top of the curry.
• Adjust the salt and water according to your taste.
• Now the fish curry is ready to serve. Garnish it with tomato and coriander leaves.
• Serve it with rice or chapati.
If you cook this odia/bengali fish curry at your home then let me know how it went. You can also send me your fish curry picture and I will add it here. Good luck.

 

Mutton Curry Recipe

Ingredients and Spices for Mutton Curry

• Mutton/Goat meat (1/2 lb)
• Oil (3tbsp) (I prefer to use mustard oil as it has a good smell but you can use any oil)
• Whole garam masala (1cinamon stick, 1 cardamom, 2cloves, 3 black pepper, 1bey leaf)
• Onion (1medium finely chopped )
• Coriander powder (1/2tbsp)
• Cumin powder (1/4tbsp)
• Turmeric powder (1tbsp)
• Red chili powder (optional ½ tbsp)
• Salt (as per taste)
• Mutton powder (1 and ½ tbsp)
• Tomato (1 medium finely chopped) ( you can use puree also)
• Cilantro (finely chopped for garnishing)
• Ginger garlic paste (1/2 tbsp)

How to Make Goat Meat Curry

• Take a pressure cooker and add oil to it, when oil becomes hot add the whole garam masala to it.
• Then add the chopped onion and fry it till it become golden brown.
• Then add the ginger garlic paste, fry it for 2-3 minutes.
• Then add coriander, cumin, turmeric, chili and mutton powder. Then mix it well and fry it till oil comes out of the masala.
• Then add tomato to masala and fry it for 5-6 minutes.
• Add the mutton to the masala and fry it 10-15 minutes with medium heat, when it becomes little tender add 2 cups of warm water and give 3 whistles to it.
• After pressure comes out of the cooker open the lid and sprinkle garam masala and chopped cilantro.

Now your mutton curry is ready to serve. You can eat this with rice, chapatti, naan or poori. You know something? I usually add potatoes to it as I love the gravy with potatoes, you can also do the same and let me know how it turns out for you.

 

Tilapia Fish Curry

Spicy Tilapia Fish Curry Ingredients:

• Tilapia fish (1lb)(You can use any fish here)
• Onion (1 medium size, finely chopped)
• Ginger garlic paste (1tbsp)
• Coriander powder (1tbsp)
• Cumin powder (1/2tbsp)
• Chili powder (1/2tbsp as per your taste)
• Turmeric powder (1tbsp)
• Salt (as per taste)
• Tomato (1 medium size, finely chopped)
• Whole garam masala (1 cardamom, 2 cloves, 2-3 black pepper)
• Oil (2-3tbsp)
• Coriander leaves and green chili (for garnishing)
• Fish powder (1tbsp)
• Potato (1 medium size boiled) (optional)

Process of Making Indian Fish Curry, Cooked with Tilapia Fish:

• Cut the fish into three four pieces as for your own size, wash it in cold water. Add 1/2tbsp salt, 1/2tbsp turmeric powder, 1tbsp oil.
• Keep the fish in oven for 20 minutes at 400-450 degree Fahrenheit, I would like to bake the fish using oven as I don’t get the smell out.
• Take a pan and add 2tbsp oil, when oil becomes hot add whole garam masal and onion. Fry it until it becomes golden brown.
• Add ginger garlic paste and fry it 1-2 minutes then add coriander powder, cumin powder, chili powder and fish masala.
• Fry it till oil comes out from the masala. Add chopped tomato and fry it for 5 minutes.
• Then add boil/baked potato and fish with the mixture, stir it well. Add 1 cup warm water and boil it for 5 minutes.

Now the spicy fish curry is ready to serve, garnish it with chopped coriander leaves and chopped green chili. This recipe can be served to two people, eat with roti or rice. If you ever decide to cook this tilapia fish at your home then don’t forget to write me back here. I would love to listen your experience.

 

Chicken Tikka Masala Recipe

Ingredients for Chicken Tikka Masala Recipe:

• Chicken (1/2lb I prefer boneless chicken)
• Yogurt (2-3tbsp)
• Ginger garlic paste (3tbsp)
• Cashew paste (2tbsp)
• Onion (2medium)
• Tomato (1medium size finely chopped)
• Cumin seeds (1/4tbsp)
• Cardamom (1)
• Turmeric powder (1/2tbsp)
• Chili powder (as per taste)
• Salt (as per taste)
• Curry leaves (2-3)
• Oil (3-4tbsp)
• Capsicum (1medium size)
• Tandoor masala (1tbsp)
• Cumin powder (1/2tbsp)
• Coriander powder (1/2tbsp)

Steps to Cook Chicken Tikka Masala:

• Cut the chicken into small pieces and marinate (add yogurt, ginger garlic paste, tadoor masala to the chicken), mix it well and keep aside for about half an hour.
• Take pan and add 1tbsp oil, when it becomes hot add the marinated chicken and fry it till it turns golden brown.
• Cut the capsicum and onion into small pieces like chicken.
• Fry the onion and capsicum for 4-5 minutes.
• In the mean time again cut another onion into small pieces.
• Take another pan add 2-3 tbsp oil when oil becomes hot add cumin seeds and curry leaves.
• Add chopped onion and fry it till turns brown.
• Add ginger garlic paste and fry it for about 5 minutes.
• Then add cashew paste and again fry it for about 3-4 minutes.
• Add tomato to the masala and grind it well.
• Take the grinded masala add turmeric powder, coriander powder, cumin powder and salt and fry it till oil comes out of the masala.
• Add these fried chicken,capsicum and onion to this masla and mix it well.
• Add milk and leave it in the medium heat for about 5 minutes

Now the chicken tikka masala is ready to serve with naan (kind of Indian bread), chapati or roti. You can eat this with rice also. Hope you will enjoy it. Try it today and leave me a comment with your experience.

Spicy Shrimp Curry with Cashew

Spicy Shrimp Curry Ingredient:

• Fresh shrimp or Frozen shrimp (10-12 pieces) (I prefer Jumbo Shrimps)
• Ginger paste (1/2tbsp)
• Garlic paste (1/2tbsp)
• Cashew paste (1tbsp)
• Finely chopped Onion (1medium size)
• Oil (2-3tbsp)
• Coriander powder (1/2tbsp)
• Cumin powder (1/2 tbsp)
• Fish masala (1/2 tbsp)
• Turmeric powder(1/2 tbsp)
• Red chili powder(1/2 tbsp)
• Coriander leave chopped
• Tomato (1/2 finely chopped)

Process to make Shrimp Curry:

• Take a pan add oil. When the oil starts heating add onion.
• After onion gets golden brown add ginger garlic paste, coriander powder, cumin powder, fish masala, turmeric powder and red chili powder.
• Fry it about 5-10 minutes.
• Add chopped tomatoes and fry it again about 10 minutes.
• Now add the jumbo shrimps and fry it about 5 minutes.
• Then add ½ cup of warm water and cashew paste and fry it about 10 minutes.

Now the spicy jumbo shrimp curry is ready to serve. Two to three people can enjoy this spicy seafood. I think you will enjoy the food more with parathas, let me know if you have anything to add here by commenting.

 

Thanksgiving Deviled Eggs

Ingredients for Deviled Eggs:

• 3 large eggs
• 2tbsp mayonnaise
• Salt and pepper(as per taste)
• 1/2tsp Paprika
• 1tsp finely chopped Spring onion
• 1tsp finely chopped coriander leaves
• 1/2tsp vinegar

How to Make Deviled Eggs without Mustard:

• First hard boil the eggs. (Add vinegar to water, this will help contain egg whites from leaking out if any of the shells crack while cooking and add pinch of salt that will help the eggs boil faster)
• Boil the eggs for 10-15 minutes, once it is done replace the hot water with cold and let it cool down for a while.
• Now peal the shells and let it sit in the cold water for couple of minutes.
• Now slice these eggs lengthwise with a sharp knife and make it two parts as shown in picture.
• Gently remove the egg yolks, place in a small mixing bowl and arrange the eggs white in a serving plate.
• Mash these egg yolks with a fork, once it’s done add mayonnaise, salt, paprika and black pepper to it.
• Again mix mashed yolk and mayonnaise well, make a fine paste.
• Now fill a tbsp of yolk mixture to the eggs white and sprinkle some red paprika, spring onion and coriander leaves on top.

Now your deviled eggs are ready to serve. You can serve it with your favorite chips and salad. Please feel free to post your comments and suggestions.

 

Pineapple Mayo Recipe

Ingredients for Pineapple Mayo:

• 10 large size shrimp(peeled)
• 1/2 tsp cumin seeds
• 1/2 tsp fennel seeds
• 1 small red onion finely chopped
• 1/2 tsp turmeric
• 1green chili/Serrano pepper(finely chopped optional)
• 1 tsp oil(vegetable /olive I prefer to use olive oil)
• 1 (20-ounce) can pineapple chunks(finely chopped)
• 2tbsp Coriander/Cilantro(finely chopped)
• 2tbsp mayonnaise
• Salt (as per taste)
• 2tbsp paste(make a paste using garlic, onion, chilies, black pepper, mustard and celery)
• 2tbsp Corn meal
• Oil (for frying)
• Tomato and lettuce for sandwich(or you can use your fav vegetables)

How to Make a Quick Sandwich with Pineapple Mayo:

• In a mixing bowl, toss the shrimp with salt, and the shrimp marinating paste. Let it sit for 20 minutes.
• In the mean time we will make our pineapple mayo. In a pan add olive oil when it becomes slightly hot add cumin and fennel seeds. Once it’s done add finely chopped onion, green chili and fry it in a medium heat till it turn to light pink in color.
• Now time to add turmeric powder and mix it well. I added the turmeric now so that it doesn’t burn.
• Add your chopped pineapple with this onion and let it cook for 5-7 minutes.
• Now transfer the pineapple to another bowl and let it cool for a while. Add mayo and cilantro to it and mix it well. Your pineapple mayo is ready to serve.
• Now it’s time to make crispy shrimps. Coat those marinated shrimps with cornmeal.
• In a skillet add oil when it becomes hot add those cornmeal coated shrimps and fry it in a medium heat until it turn to brown.

Now your pineapple mayo is ready to serve with crispy shrimps. Serve this with bread bun or your favorite bread with some slice tomatoes and lettuce. Hope you will like this easy and quick recipe. Please post your suggestions, recipes and comments here.

 

Grilled Stuffed Chicken Recipe

This time I came up with a very mouth-watering recipe, hope you all will enjoy it. I did not celebrate Christmas, Thanksgiving and New Year with traditional American foods, this time I thought of adding some American flavours to my food. As usual I love chicken and prefer to do lots of experiment with it. The recipe is for 2-3 people.

Ingredients for Roasted Chicken Legs:

• 3-4 medium size chicken drumsticks(wash and dry it)
• ½ cup minced chicken
• 1 tsp butter/Oil
• 1 small onion finely chopped
• 1 garlic cloves, minced
• 2 tsp chopped fresh parsley
• 1 tsp chopped fresh basil
• 1/2 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• Pinch of pepper powder
• One serrano pepper minced (optional)
• Salt as per taste

How to Make Grilled Chicken:

• In a skillet add 1tbsp of oil/butter, when it becomes hot add minced garlic, parsley, basil leaves and Serrano pepper and saute for a while.
• Now add Chopped onion and fry for a while till it turns slightly brown.
• Add minced chicken to the fried onion and let it cook till tender. Add salt and 1tbsp keema masala (it is purely optional I use it just for flavour).
• Transfer it to a bowl and let it cool down. Once it cools down add mozzarella cheese, ricotta cheese, black pepper and mash it well.
• Now time for dressing that chicken. With a sharp knife slit at one side of chicken drumstick so that it will become a pocket to hold this stuffing.( This slit should be 1 inch from the top where the most meat is)
• Now add 1 tbsp of stuffing inside this chicken pocket and close the pocket carefully.
• Preheat the oven in 375 degree Fahrenheit and bake stuffed chicken for about 30-45 minutes till become golden brown. (Brush oil/butter in-between and turn them periodically so that chicken will not burn).

Now your stuffed chicken drumsticks are ready to serve with your favourite salad and sauce. I love to eat them with cabbage, carrot salad and with green chutney. I hope you like it and don’t forget to share your suggestions, comments and feedback here.

Egg Manchurian Recipe

I do remember making omelette after returning from school having my mother stand next to me, no doubt I use to burn them often. After failing many times I lost my interest and never cooked till I became 20. People usually love to make egg curry, Egg bhurji(scrambled egg) or egg omelette. Today I cooked something different with egg, if you want to learn more about my recipe then keep reading this. It’s simple, easy and of course delicious. Let’s start our today’s recipe egg Manchurian.

Ingredients for Egg Manchurian:

• 4 Egg hard boiled
• 8 pieces Bread slice
• 1/2 tsp Pepper powder
• 2tbsp Corn flour
• 2-3tbsp Bread crumb
• Salt (as per taste)
• Oil (for deep frying)
• 3-4 cloves Minced Garlic
• 1/2tsp Soya sauce
• 2tbsp Manchurian sauce
• 2-3 Green chilli slit optional
• 1tbsp Hot and sour tomato sauce optional

How to Make Egg Manchurian:

• Hard boil the eggs, remove skin and slice them lengthwise into two pieces.
• Add salt and little pepper powder to it, keep them aside.
• Now in a small bowl add corn flour, salt and pepper powder and mix with little water.
• Soak bread slices in water for 2-3 minutes and set aside after squeezing.
• Now place egg pieces in bread slice and roll them into a ball.
• Roll those eggs into breadcrumb, deep into the corn flour mixture and deep fry one by one in hot oil.
• Fry them till both sides are golden brown. You can serve them as snacks if you want.
• Now in another pan add 1tbsp oil, once oil become hot add chopped garlic and saute them for a while.
• Add soya sauce, manchurian sauce, hot and sour tomato sauce and mix them well. Add little water and salt if needed and adjust your gravy as you want.
• Once the gravy started boiling put those fried eggs to it and boil for 2-3 minutes.

Now serve hot egg manchurian with rice, chapatti, naan or paratha as you wish. Hope you like this egg Manchurian. Do not forget to leave me two lines. I am looking forward to hear from you.

 

Pomegranate Milk Shake

It is really very hot in India and it is good to have lots of liquid intake every day. Today I thought of adding Pomegranate milk shake. Here is the recipe.

Ingredients for Pomegranate Milk Shake:

• 2 no ofPomegranate
• 1banana
• 1cupgrapes
• 100 mlmilk/ cold water
• 1/2 tspvanilla extract
• 1 scoopVanilla ice cream
• 1 tbsphoney
• 2ice cubes (optional)

Pomegranate Shake Recipe:

• De-seed the pomegranate, put it in blender and reserve some in a bowl.
• Blend rest of the fruit along with milk and filter it to remove seeds.
• Now add vanilla extract, vanilla ice cream, honey, ice cube and again blend it for a while till everything is mixed together.
• Now pomegranate shake is ready to serve. Serve it immediately or chill it before serving. You can also add couple of ice cubes while grinding to make it chilled.

Enjoy the healthy and tasty pomegranate milk and don’t forget to hit like and write two lines here.

 

Dahi Bhindi Masala

I was thinking what to make with bhindi as I have affluent of these in my freezer, suddenly bhindi masala came to my mind. So today’s section is hydrabadi bhindi masala, let’s see how it goes. Hope you will enjoy this recipe.

Ingredients for Hydrabadi Bhindi Masala:

• 3 cups Bhindi/Okra
• 2 tomatoes finely chopped (you can use tomato paste as well)
• 1 large onion, finely chopped
• 1 tsp ginger garlic Paste
• A pinch of sugar
• 1 tbspgrated coconut
• 1 cup yogurt well beaten
• 8-10no cashew nuts
• 1 tsp garam masala
• 1 tsp red chilli powder
• ½ tsp turmeric powder
• A pinch of kasuri methi
• ½ tsp amchur / dry mango powder
• 1 tsp coriander powder
• 1 tsp Mustard Seeds
• ½ tsp Jeera/Cumin Seeds
• 1 tsp Urad Dal
• 2-3Dry Red Chillies
• A Pinch of Asafoetida
• Few Curry Leaves
• 1 tbsp oil
• Salt as per taste

Hydrabadi Bhindi Masala Recipe:

• Clean and dry your okra with a kitchen towel or with paper towel.
• Cut okra into small size pieces and sprinkle little salt to it and keep it aside for an hour. This helps in reducing the sliminess while frying the okra.
• Heat 1 tbsp of oil in a pan and add okra pieces to it. Now fry them continuously at high flame till they turn brown retaining their crispiness, now keep them aside.
• Now grind soaked cashews and coconut to smooth paste adding the milk used for soaking.
• Heat oil in a pan and add mustard seeds to it. When they pop, add cumin seeds, urad dal, dry red chillies, hing and curry leaves and saute it for a minute till the dal turns golden brown in colour.
• Now add finely chopped onions and fry till onion turn slight golden brown.
• Add ginger-garlic paste and fry for another minute. Add garam masala, red chilli powder, amchur, turmeric, coriander powder and kasuri methi to it. Fry for a minute in a very low flame.
• Add finely chopped tomato and saute till they completely mash up with this masala.
• Now add cashew and coconut paste to it and saute continuously for a minute or two.
• Add water according to your required gravy. (Here I have used one and half cup of water). Let it boil in a medium low flame for a minute or two.
• Now add well beaten yogurt, salt and sugar as per your taste.
• Finally add fried okra to this yogurt mixture and mix it well. Cook it for another 2-3 minutes in a low flame.

Now your hydrabadi bhindi masla is ready to serve with plain rice or roti. I love to eat this with plain basmati rice and cucumber salad. Hope you all will try it in your kitchen and leave me two lines with your experience. If you like the recipe then feel free to recommend it below.

 

Pakistani Chicken Biryani Recipe

Ingredient For Chicken Biryani Recipe:

• Chicken (1lb cut into medium pieces)
• Yogurt (4-5tbsp)
• Ginger paste (1/2tbsp)
• Garlic paste (1/2tbsp)
• Turmeric powder (1/2tbsp)
• Coriander powder (1tbsp)
• Kesar (1/4tbsp)
• Butter (2tbsp)
• Ghee (1tbsp)
• Onion (1 sliced)
• Mint leaves (5-10 finely chopped)
• Any Biryani powder (1/2 pack i prefer Bombay biryani masala)
• Coriander leaves (3-4 sticks finely chopped)
• Whole garam masala (3-4 cloves, 1sinamon stick, 1bay leaf)
• Milk (1/2cup)
• Rice (1cup)
• Ginger (1tbsp finely chopped)
• Red chili powder (1tbsp  according to your taste)
• Salt as per taste
• Cumin seed (1/2tbsp)

How to Cook Chicken Biryani:
Soak the rice for about 20-30 minutes in cold water. Marinate the chicken (add yogurt, turmeric powder, ginger garlic paste, salt as per taste) for about an hour. Take a deep pan and add the ghee after it gets heated. When ghee starts melting add the whole garam masala, sliced onions and fry it till it become golden brown. After that add the marinate chicken to the fried masala, add 1/2tbsp ginger garlic paste, bomaby biryani powder, coriander powder, red chili powder and cook it until the chicken becomes almost ready to eat(80-90% cooked). On the other hand take 3-4 cups of cold water and add few drops of oil, then add salt and cumin seed before putting the container on the stove. When the water starts boiling pour the socked rice to it. When the rice gets half boiled drain all the water from it. Now add the half done rice on top of chicken and add some fried onions, chopped coriander, mint leaves, some chopped ginger, butter and sprinkle few drops of red color.

In the mean time take half cup of milk and add some keser to it, later sprinkle the keser milk on the biryani. Generally keser gives the nice flavor to your biryani. Now just put a tight lid to the pot incase if you don’t have tight lid then don’t worry for that, just put a kitchen towel on the top of the pot along a regular cover to hold it tight. Cook the biryani in a very low flame for about 20 minutes. Open the lid and mix the rice and chicken well. Remember, mix the rice and chicken very slowly otherwise the rice will brake and that will not look good. Now your Pakistani Chicken Butter Biryani is ready to serve. Serve it with yogurt salad to add the flavor. Try it in your kitchen and enjoy the taste. Hope you will enjoy it and write us here about the experience. Don’t worry if you fail to make it as like as you get in a restaurant but I bet you will cook it better the next time.