Chicken 65 Recipe

Credits:kitchentreats.blogspot.com

Ingredients:

• Boneless chicken - 250 gms/1/4 kg (cut into small bite sized pieces)
• Oil for deep frying
• Yogurt - a little less than 1/2 cup (perugu/curd)
• Salt to taste
• Turmeric powder - 1/4 tsp
• Red chili powder - 1/2 tsp
• Coriander powder - 1/4 tsp
• For Marinade:
• Turmeric powder - large pinch
• Red Chili powder - 1 tsp
• Black pepper powder - 1/4 tsp
• Ginger garlic paste - 1 tsp
• Lemon juice - 1/2 tbsp
• Salt to taste
• To coat chicken that has been marinated:
• Egg - 1
• Cornflour - 1 1/2 tbsp
• Rice flour - 1/2 tbsp
• For Tempering/poppu/tadka:
• Cooking oil - 1/2 tbsp
• Curry leaves - 1 sprg
• Garlic - 2 cloves, minced (optional)
• Ginger - 1/2", minced
• Green chilies - 4-5, slit length wise

Method:

• Marinate bite sized pieces of chicken in the ingredients called for marinade for 1 hour.
• In a bowl, mix yogurt, salt to taste, turmeric powder, red chili powder and coriander powder. Keep aside.
• After marinating the chicken, add egg, cornflour, salt to taste and rice flour to coat the chicken. Add a tbsp of water if required.
• Heat oil for deep frying. Once the oil is hot, add a few chicken pieces into the oil without crowding the vessel and cook on medium flame. Once the chicken is almost cooked, increase flame and deep fry the chicken pieces till golden brown.
• Remove onto absorbent paper. Keep aside. Repeat with rest of the chicken pieces.
• Heat a cooking vessel, add a tbsp of oil. Add garlic and ginger and saute for a few seconds. Add curry leaves and green chilies. Saute for a few secs. Add the deep fried chicken and toss well and cook for 2 mts.
• Add the yogurt mixture and cook on low to medium flame, mixing the contents well. Toss the chicken till the yogurt dries up and the chicken absorbs the yogurt mix.
• Remove onto a serving plate. Garnish with coriander leaves.

Watch And Learn:

Gushtaba (Minced Mutton Prepared in Curd)

Credits:
riot-of-flavours.blogspot.com
kashmirifood.com
youtube.com

Ingredients:

Very finely minced lamb mutton (800gms boneless and 200gms meat fat).

1 table spoon salt.

2.5 table spoons saunf powder (fennel powder).

1 table spoon zeera powder  (cumin powder).

1/2 table spoon zeera.

2 pieces dalcheeni powder (cinnamon powder).

2 crushed moti elaichi (black cardamom).

2 table spoon moti elaichi daane ( black cardamom seeds).

2 crushed elaichi (cardamom).

5 crushed laung (cloves)

2 tej patte (bay leaves).

2 ladles mustard oil.

1 table spoon pure ghee.

1 tea spoon dhania powder (coriander powder).

1 table spoon kasoori methi (powdered dry fenugreek leaves).

1'x1'white malmal cloth (thin cotton cloth).

3 medium size chopped onions.

1.5 cups dahi (curd).

1 egg.

1 big patila (big deep pan). 

Coriander or mint to garnish.

Method:

Take the minced mutton in a bowel (it is better to mince the mutton yourself at home with a wooden pestle in a mortar till is becomes fine).

Add moti elaichi seeds, 1/2 table spoons salt, 1/2 table spoon salt, 1/2 ladle mustard oil and egg white in it and mix evenly.

Wash the malmal cloth properly so as to remove the dirt or starch if any. 

Put salt, saunth powder, zeera powder, salt, dalcheeni powder, elaichi and motielaichi 

powder, laung, dania powder and methi powder in the cloth and make a knot in such a way so that all the ingredients remain inside it.

Put one litre of water in a big patila or big deep pan, Soak the cloth with spice and tej patte in it and keep it on full flame.

Make fine muton balls (about 30gms each) and put them in the patila as soon as the contents in the patila start boiling. Boil it on a medium flame till most of the broth evaporates. Put 1 cup of waterin a bowl. Take out the spice pouch, dip it in water in the bowl and squeeze it properly.

Add this water to patila and boil again for 30 seconds.

Decard the spice pouch.

Remove the patila and put a frying pan on full flame and add chopped onions as soon as smoke appears, and grind them when they turn brown. Put zeera in pain and add whipped curd along with crushed onions, stir it continuously so that curd will not curdle till it starts boiling properly.

Add this mixture and pure ghee to meat balls and cook for 5 minutes on a low flame.

Garnish with coriander or mint leaves and serve with boiled rice.

Watch And Learn:

Rogan Josh

Credits:
foodsphotosetc.blogspot.com
youtube.com

Ingredients:

1 kg  lamb mutton cut in 70gm. pieces

1/2  cup of mustard oil

1 tbs ghee

1/2 cup curd.

1/4 tsp asafetida (hing)

1/2  tsp cumin (zeera)

6-8 pieces of half crushed cloves (laung)

2 bay leaves (tej patta)

2 tbs kashmiri mirch powder

2 tbs fennel powder (saunf)

1 tsp dried ginger powder (saaunth)

1 tbs salt

1 tsp garam masala

4 cardamom (choti elaichi)

2 pcs of cinnamon (dalchini)

3 pcs of big cardamom (moti elaichi)

1 tbs ghee

Method:

Wash the mutton properly and keep it aside till extra water drains  off.

Put the mustard oil in a big, deep pan and heat it on full flame till the smoke starts coming out. Remove it from the flame for 2-3 minutes.

Mix the mutton with curd and put it in the pan on a full flame for frying.

Stir it time to time so that it does not stick to the pan till the liquid produced by the curd dries up.

Now add hing, salt, zeera, cloves and continue frying on low flame till it turns brown.

Add mirch powder and stir till deep red colour along with oil appears. Care should be taken so that the mirch powder does not burn. ( for that little quantity of water should be added from time to time.)

Add two glasses of water and add bay leaves, saunf powder, saunth powder, cinnamon pieces, crushed moti elaichi and stir it again so as to mix the ingredients properly. Cover it with a lid and allow it to cook till tender, on low flame.

Put garam masala,crushed elaichi and ghee and boil it for two minutes.

Garnish it with coriander leaves and serve with white boiled rice.

Watch and Learn:-

IGGARU ROYYA RECIPE

Credits:
fprecipes.blogspot.com
youtube.com

Ingredients:

36-40 medium prawns
2 onions ( pyaj)
2 tomatoes (tamatar)
1 tsp peppercorns
1/2 cup coriander leaves (dhania patta)
1 inch ginger (adrak)
10 cloves (lavang) garlic (lasan)
10-12 curry leaves (kari patta)
12 tblsp groundnut (moong fali) oil (tel)
salt (namak) to taste
1 cup coconut (narial) (scraped)
4 red chillies whole
1 tsp cumin seeds
1/2 tsp fenugreek seeds (methi seeds)

Method:

·    Shell, de-vein, wash and pat dry the prawns.

·    Peel and chop onions and tomatoes. Peel and grind the ginger and garlic to a fine paste.

·    Wash curry leaves and the coriander leaves.

·    Heat 2 tablespoons of oil and fry the masala ingredients and grind to a coarse paste.

·    Heat the remaining oil, add onion and fry till golden brown. Now add the ginger garlic paste and fry till all the water evaporates. Add the masala paste and stir.

·    Add tomatoes, salt, curry leaves and sauté on a low heat for a few minutes.

·    Add the prawns, toss well and cook till the prawns are done.

·    Sprinkle chopped coriander and serve hot.

Watch & Learn:

KAIKARI BIRYANI RECIPE

Credits:
chettinadrecipesblog.blogspot.com
youtube.com

Ingredients:

2 cups rice (chawal) (chawal) 2 onions ( pyaj) 1 tomatoes (tamatar) 1 carrot (gajar) 10 french beans (flas beans) 1/4 cup green peas (matar) (shelled)
2 potatoes
1 (medium sized) cauliflower (phool gobi)
1 capsicum (shimla mirch)
1 lemon
1/4 cup coriander leaves (dhania patta)
1/4 cup mint (pudina) leaves (pudina leaves)
4 green chillies
10-12 curry leaves (kari patta)
10 tblsp groundnut (moong fali) oil (tel)
salt (namak) to taste
for masala paste
1/4 cup coconut (narial) (scraped)
10-12 cloves garlic (lasan)
1 inch ginger (adrak)
4 red chillies whole
2 tblsp coriander seeds
1 tsp cumin seeds
1 tblsp poppy seeds (khuskhus)
2 tblsp fennel (saunf) seeds (saunf)
garam masala powder
1/2 inch cinnamon (tuj/dalchini)
2 cloves (lavang)
2 green cardamoms
2 blades mace (javitri)
1 tsp peppercorns
1/4 tsp nutmeg (jaiphal) powder

Method:

·    Clean, wash and soak rice for about 30-45 minutes. Peel and chop the onions. Wash and chop the tomatoes.

·    Wash and dice all the vegetables into equal sized pieces. Squeeze lemon, strain and keep juice aside.

·    Heat 4 tablespoons oil and fry the masala ingredients till light brown. Cool and grind to a smooth paste with little water.

·    Dry roast the ingredients for the garam masala powder for 2-3 minutes and pound it into a coarse powder. Wash and chop the coriander leaves and mint leaves. Wash and slit the green chillies and keep aside.

·    Heat the remaining oil and fry the onions till golden brown. Wash and add the curry leaves, green chillies and masala paste. Fry till oil separates. Add the chopped tomatoes and cook on high heat till the moisture evaporates.

·    Add the vegetables and stir. Cook for a couple of minutes on high heat, drain the rice well and add the vegetable mixture. Add salt to taste.

·    Add double the quantity or enough hot water as per the quality of the rice.

·    Bring to boil and reduce to medium heat. Cover and cook, stirring once in a while till almost done.

·    Sprinkle the chopped mint and coriander leaves, garam masala powder, sprinkle the lemon juice, stir well, cover with a tight lid.

·    Keep on hot charcoal for about 10 minutes.

Open when ready to serve.

Watch & Learn:

JAIPURI MEWA PULAO RECIPE (Dry Fruit Pulao)

Credits: indianfoodforever
Img Credits: priyaeasyntastyrecipes.blogspot
Video Credits: Youtube


Ingredients:

2 cups long grained white rice 
2 cups sugar 
1 cup ghee 
l/2 cup chironji, coarsely ground 
25 almonds, blanched, chopped
25 pistachios, chopped 
1 tsp cardamom powder 
1/4 tsp nutmeg powder 
1/2 tsp saffron, soaked in 1 tsp milk 
4 cups milk

Method:

·    Soak rice in water for 2 hours. Drain. Heat the ghee and add the drained rice. Add milk.

·    Cover and cook on a low fire stirring occasionally but gently so that the rice grains do not break.

·    As soon as the rice is cooked, add the cardamom and nutmeg powders, dry fruits, sugar and saffron.

·    Mix well. Bake in a moderately hot oven till each grain is separate. Serve jaipuri mewa pulao hot as a sweet dish.

Watch & Learn:

LASSI PATIALA RECIPE - Punjabi

Credits: indianfoodfo
Img credits: great-secret-of-live.blogspot
Video credits: youtube

Ingredients:

2 cups thick curd  10 strands of saffron (kesar)  1/2 tsp cardamom  2 tsp sugar  1 tsp hot milk  1/2 cup ice (crushed)  2 tsp pistachio (pista), almonds(badam) (very finely chopped)

Method:

·      Soak saffron in 1 tsp of hot milk and mix till saffron is dissolved properly.

·      Take a mixing bowl, add curd and sugar in it, mix them.

·      Add the saffron, cardamom and ice. Whip it well with the help of hand beater till lassi is frothy and light.

·      Garnish it with the strands of pistachio and almonds.

·      Add crushed ice over it. Serve chilled.

Watch & Learn:

RAJMA CHAWAL RECIPE - Punjabi

Credits: indianfoodforever
img credits: blleindianfood.wordpress
Video credits: youtube

Ingredients:

Ingredients for Rajma : 1 cup red kidney beans (soaked overnight)  2 onions (finely chopped)  6 cloves of garlic (chopped)  1 tbsp ginger (grated)  2 green chilies (finely chopped)  2 tomatoes (grated)  1 tbsp coriander leaves (finely chopped)  ¾ tsp red chili powder  ½ tsp turmeric powder  1 tsp black pepper  1 tsp coriander powder  1 tsp garam masala  Salt to taste  1 tsp butter  1 tbsp oil  Ingredients for rice 1 cup rice  3-4 cups of water  1 tsp salt

Method:

·      Method for making Rajma:

·      Take a pan, add 3 cups of water along with soaked kidney beans and a pinch of salt. Cook for 20 to 30 minute till the beans is soft and tender.

·      Take a small bowl add all the spices, chili powder, turmeric powder, cumin powder, coriander powder, salt and pepper. Mix all the spices well.

·      Take a kadai, heat oil in it. Add the chopped onions; cook for 7-8 minute until onions turns golden brown in color.

·      Add the garlic and green chili, cook for a minute.

·      Then add ginger and tomatoes and the spice mixture from the bowl. Cook for 7-8 minute till the mixture leaves oil.

·      Add the cooked rajma along with butter and one cup of water. Let it cook for 30 minutes on the low flame.(if the rajma is cooked for more time it becomes more tastier as all the spices gets into it).

·      Take it out in a serving bowl and garnish it with coriander leaves.

·      Serve hot with plain rice.

·      Method for making rice

·      Wash the rice properly and keep aside.

·      Take a pan, add water to it. Let it boil.

·      When water starts to boil, add rice and salt. Cook for 15 minute and then reduce the heat let it cook till the rice in completely soft but not mushy.

·      Switch off the heat and drain the starch water by pouring the rice and water over colander.

·      Transfer the rice in a bowl.

·      Serve hot.

Watch & Learn:

Hyderabadi Korma Recipe - Hyderabadi

Credits: indianfoodforever
img credits: indianrecipe-4u.blogspot

Ingredients:

1 medium Chicken
3 nos. Onions
12 nos. Garlic cloves
1 inch Ginger
6 nos. Red chillies
2 nos. Tomatoes
8 nos. Almonds
6 nos. Cashew nuts
1 tblsp Poppy seeds
4 nos. Cloves
2 pieces Cinnamon
3 nos. Cardamoms (green)
2 tblsp Khoya
2 pinches Saffron
1/2 cup Water
3 tblsp Ghee
As per taste Salt

Method:

·    Slice the onions and fry till they are crisp.

·    Blanch and chop the tomatoes. Grind together the almonds, poppy seeds, ginger, garlic, cardamoms, cinnamon and red chillies.

·    Soak the saffron in 1/2 cup water and keep aside.

·    Heat ghee and add the ground masala and fry till ghee leaves the sides.

·    Add the chopped tomatoes and fry till slightly tender.

·    Add the chicken pieces, crushed fried onion and salt.

·    Fry till ghee separates, then add 11/2 cups warm water.

·    When nearly done, add saffron and crumbled mava.

·    Simmer gently till chicken is tender.

·    Serve hot.

Make it yourself: