Grilled Prawns

Ingredients
Prawns/Shrimps 200 grams
Black grapes 8-10
Red grapes 8-10
Green grapes 8-10
Salt to taste
Honey ½ cup
Balsamic vinegar ¾ cup
Red chilli flakes 1 teaspoon
Oil 2 tablespoons + to grease

Method
1.shell, wash and de-vein prawns.
2.skewer the prawns and grapes onto a skewer in the following order: first black grape, prawn, red grape and finally green grape.
3.Season with salt and cook on an oiled grill.
4.Heat a pan and add honey. Add salt and balsamic vinegar and mix well.
5.Add red chilli flakes, mix and set aside.
6. Baste the prawns with a little oil and turn around so that they get cooked evenly all round.
7.Once ready, place the prawns and grapes on a platter. Pour the sauce over and serve hot.

Jhatpat Dry Soya Chicken

You all must have tried chicken tikka and tangri kebabs but i bet this is one excellent dish that i have just learnt from my helper and its soooooo easy and quick as well as makes a wnderful dish. A must try

My recommendation: Highest

So try it now

Ingredients:

Chicken cut into pieces..take the one with the bones
Dark Soya Sauce - 2 tsp
Light soya Sauce - 2 tsp
Garlic paste -1 tsp
Black pepper - a pinch or two
Refind oil - 1 tbsp

Thats it..
Method:
1.Mix the soya sauce both dark and light with chicken and garlic paste.
2.Sprinkle black pepper powder on it and cover, marinate it for an hour.
3.Take oil in a karai and put the chicken in it and cook for 5-10 minutes on high flame turning just one to two times.
4. Cover and slow the flame and let it cook for another 10 to 15 min until done and stirring it two three times in between.
5. It should be dry when done and the top skin should be a lttle reddish should give a feeling of kebabs.

It doesn't need salt as soya sauce is salty but if its less for you just sprinkle some as per ur taste.

This is one of the most handy dishes that i have learnt...chicken is cooked so perfectly and soya leaves an excellent texture and flavour....it's a must try !!!

Easy Egg Salad

Just two important Ingedients Egg and Lettuce needed for this quick one salad.
It is served cold

Ingredients
8 Eggs
Lettuce leaves bunch

For Dressing:

2 tbsps Salad oil
6 tbsps Vinegar
1 tsp Mustard powder
5-6 Peppercorns (crushed)
1/2 tsp White pepper powder
Salt to taste

Method:
Hard Boil the eggs in boiling water for ten to twelve minutes.
When cool, peel and place in cold water.
Wash lettuce leaves in running water and keep in chilled water.
Cut eggs into bite sized pieces.
Tear lettuce leaves with hand and gently mix eggs with them.
Prepare dressing by mixing all the ingredients.
Mix the dressing gently into the prepared lettuce and eggs.
Serve cold.

Roasted Garlic Prawns

Ingredients
Serves 4
200 gms Prawns (cleaned and de-veined)
10-15 cloves Garlic (chopped)
8 florets Broccoli
1/2 medium sized Carrot (½ inch pieces)
1 tsp Garlic paste
2 tbsps Tomato ketchup
2 tsps Mustard paste
Salt to taste
7-8 Black peppercorns (crushed)
1 tsp Lemon juice
5-6 Fresh basil leaves


Method:

First of all boil broccoli florets and carrot pieces in two cups of water.
Now drain and set aside.
Take prawns in a bowl and add garlic paste, tomato ketchup, mustard paste and mix well.
Then add broccoli, carrots, salt, crushed black peppercorns, lemon juice and mix.
Heat a pan, add garlic and roast on medium heat till lightly browned.
Add the marinated mixture and sauté for five minutes.
Add hand torn basil (Tulsi)leaves and mix.
Serve hot.

Italian Style Grilled Prawns

Ingredients
Serves 4
8-12 Jumbo prawns
2 tbsps Olive oil
1/2 tbsp Lemon juice
Salt to taste
1 tsp Peppercorns (crushed)
Fresh basil (finely chopped)a few leaves
1/2 tsp Rosemary (dry)
1 medium sized Green capsicum (cubed)
1 medium sized Red capsicum (cubed)
1 medium sized Yellow capsicum (cubed)


Method:
1. First shell and de-vein prawns taking care to keep the tail intact. Wash well.
2. Now make a marinade using one tablespoon of olive oil, lemon juice, salt, crushed peppercorns, basil leaves and dry rosemary.
3. Thread the prawns on satay sticks and marinate them in the above marinade.
4. Place it in refrigerator for approx. half an hour.
5. Preheat the barbecue and arrange the prawns on the hot barbecue and cook until done.
6.Heat remaining olive oil in a pan and add coloured capsicums and sauté.
7.Add the remaining marinade and mix.
8.Serve the barbecued prawns with sautéed capsicums.

Do not forget to include this really easy grilled dish to ur Barbeque list!!
Chers with Wine and Vodka!!!

Batter Fried Prawns

Crunchy Starters for cocktails/Dinners!!
Very easy to make

Serves 4

Ingredients:
250gms or 12 Large Prawns (u can take the grey ones or tiger prawns) - Cleaned and deveined

Marinade Ingredients:
1 Tbsp Soya Sauce
1 Tbsp Wine or sherry
1/4 tsp ajinomoto (optional)
1/2 tsp salt
1/4 tsp black pepper (Kaali Mirch)

Batter Ingredients:
3 Tbsp Cornflour
3 Tbsp Plain Flour (Maida)
1 Egg
1 Tbsp Refind Oil
1/4 tsp white pepper
1/4 tsp salt
1/4 tsp ajinomoto(optional)
1 Tbsp Sesame Seeds (Til)

Method:
1.First of all mix the soya Sauce, wine/sherry, ajinomoto,salt and black pepper in a bowl.
2. Marinate the prawns in it for approx. half an hour.
3. Take all the batter ingredients like Maida, Egg, Cornflour, Oil, White pepper, Ajinomoto, Salt, and Sesame Seeds and add very little water just good enough for a very thick batter i.e. of Coating consistency.
4. Now dip the prawns one by one into the batter.
5. Deep fry 4-5 pieces at a time for just about Two minutes until golden brown and immediately remove from the oil karai.
6. Now Serve the crispy prwns hot with the chilli Sauce.

Pls. Note: You can leave the tail remain and then marinate the prawns if desired.

Enjoy with a glass of Beer/Wine !! Just chill chill Just chill !!

Pomfret in sweet and sour Sauce

This is a good change for all those who love Pomfrets..
Serves 4

Ingredients:
2 medium sized Pomfrets
1 large sized Onion
1/2 bunch Fresh coriander leaves
3 Green Chillies
1 medium sized Tomato
1/4 cup Refind Oil
2 tsps Ginger paste
2 tsps Garlic paste
1 tsp Cumin powder
1 tbsp Vinegar
1 tbsp Worcestershire sauce
1 tsp Sugar
1 tbsp Refined flour
Salt to taste


Method
1.)First take the fish and trim it by removing the head and cleaning the insides.
2.)Then cut into one inch thick slices and wash thoroughly. Pat dry.
3.)Peel, wash and thinly slice onion and also clean, wash and chop coriander leaves. Remove stems, wash and slit green chillies. Wash and chop tomato finely.
4.)Heat oil in heavy bottomed pan on moderate heat. Add sliced onion and fry till light brown in colour. Add ginger paste, garlic paste, cumin powder, chopped coriander leaves and slit green chillies. Fry till the mixture turns light brown.
5.)Place fish slices gently in the pan and cook, gently spooning the masala over the slices. Add chopped tomato.
6.) Now blend the vinegar, Worcestershire sauce, sugar and refined flour and stir into the fish-tomato mixture.
7)Add one cup of hot water and salt to taste. Cover the pan and allow to simmer gently over very low heat until fish is cooked.
8)There should be a piquant, thick gravy clinging to the slices of fish. Adjust seasoning. Remove from heat.
9) Serve Hot!!!

Mouth watering!! Isn't it!! Must try !!

Besanwali Murg Tangri

Serves 3-4

Ingredients:
400 gms chicken - cut into 1 and 1/2" pieces or 6 legs (drumsticks)
3/4 cup milk
1 tsp red chilli powder
3/4 tsp salt

GRIND TOGETHER TO A PASTE THESE INGREDIENTS
1/2" piece ginger
2-3 flakes garlic
2 saboot kali mirch (peppercorns)
2 Laung (cloves)
2 chhoti iIIaichi (green cardamoms)
1 tsp jeera (cumin seeds)
2 tsp saboot dhania (coriander seeds)
3/4" stick dalchini
3/4 tsp saunf (fennel)

COATING INGREDIENTS:
8 tbsp Besan
6 tbsp curd
1 tbsp chopped fresh dhania
1/2 tsp salt
1/4 tsp red chilli powder
1/4 tsp ajwain (carom seeds)

Method:

1. Grind together ginger, garlic along with all the saboot masalas to a paste. Use a
little water if required. Keep the ground paste aside.
2. Mix together 3/4 cup milk with 1/4 cup water. Heat and bring to a boil.
3. Add the above ground masala, 1 tsp red chilli powder and 3/4 tsp salt.
4. Add chicken also to the milk. Give 1-2 boils. Cover and lower heat. Cook for 8-10 minutes or till the chicken is tender. Increase the heat and cook till completely dry. Remove from fire. Cool.
5. To the cooked chicken add all the coating ingredients. Mix well.
6. Heat 3 tbsp oil in a pan and fry 2-3 pieces at a time to a golden brown colour.
7. Sprinkle some freshly ground pepper and serve hot with chilli garlic chutney and Dhaniya Pudina Chutney.

Punjabi Malai Chicken Tikka

Serves: 6-7

Ingredients:

500 gms Boneless Chicken - cut into 1 1/2" pieces
or you can also use 500 gms of chicken breasts (3) - cut into 2" pieces

For Marinade:
3/4 cup thick cream
1/4 tsp green cardamom powder (seeds of 2-3 chhoti iIIaichi - crushed)
1 tsp white or black pepper powder
1 tsp garlic paste
2 tsp ginger paste
3 tbsp cornflour
1 tbsp melted butter
1/2 tsp garam masala powder
1/4 tsp amchoor
1/2 tsp jeera powder
1 1/2 tsp salt
2 green chillies - crushed, optional

For BASTING (POURING ON THE KEBABS)
2 tbsp melted butter or oil

Method:
1. Mix all the ingredients of the marinade- cream, chhoti illaichi powder, white pepper, ginger-garlic paste, cornflour, melted butter,garam masala, amchoor, jeera powder, salt and green chillies.
2.Marinate chicken covered with a plastic wrap/cling film for 1 hour in the refrigerator.
3.Heat an oven at 180°C or heat a gas tandoor on gas for 15 minutes on low heat.
4. Place the well coated chicken pieces on the grill or skewer the chicken pieces.
Roast for 10 minutes or until cooked, thoroughly basting (pouring) with melted butter or oil at least once in between. Roast for another 5 minutes.
5.Sprinkle chaat masala and serve hot with poodina chutney or garnished papadums.

Imp Note:

• Grilling or roasting should be done on constant moderate heat, otherwise it toughens the protein of the meat, making the kebabs shrink and turn hard. Always grease the wire rack or grill nicely with oiltoavoidthe kebabs sticking to the grill .
  
• Cover the tray beneath the wire rack or the skewers with aluminium foil to collect the drippings of the tikkas.

Murgh Kasoori Methi

Delectable Chicken with aromatic dried fenugreek leaves

Ingredients:
700 gm Chicken without skin (8 pieces)
1/2 cup desi ghee / refind oil
3 Cloves (laung)
2 Black Cardamoms (Bari kaali Elaichi) cracked
3 Onions medium sized sliced
12 gm / 3 tsp Garlic (Lahsun) chopped
25 gm / 3 tsp Ginger (Adrak) chopped
18 gm / 6 Green chillies without the stems
3 cups water
3 gm / 2 tbsp dried fenugreek leaves (Kasoori Methi)
100 ml / 1/2 cup Yogurt (Dahi)
1 1/2 gm / 1 tsp Red chilli (lal Mirch) powder
1 gm / 1/2 tsp Turmeric (haldi) powder
Salt to taste

Method:
First heat ghee in a heavy bottomed karai.
Put cloves and black cardamoms in the ghee.
Fry until they crackle.
Add the onions, stir for a minute, add the garlic, ginger and the green chillies and stir for 30 seconds.
Add one cup of hot water and bring to a boil.
Let the water evaporate and then add the dried fenugreek leaves.
Add half a cup of hot water and let it evaporate again.
Thereafter, saute until all the ingredients turn golden in colour.
Add the chicken pieces, yogurt, red chilli powder, turmeric and salt and stir.
Cook until the yogurt is absorbed, then add 1 1/2 cups water and cook until the chicken becomes tender and the ghee comes to the surface.
Serve hot.

Sindhi Murgh

aka Succulent Chicken Legs

Serves 4

Ingredients:

8 Chicken Drumsticks (Tangri)
3/4 Cup Dahi, whisked
1 tsp Turmeric Powder
1 and 1/2 tsp Lal Mirch Powder
1 tsp Garam Masala
Salt to taste
100 ml Desi Ghee/Refind Oil
6 cloves (laung)
6 whole Peppercorns (Kalli Mirch Sabut)
1 tsp poppy seeds (khus khus)
1 tsp Corriander Seeds (Dhaniya)
1/2 tsp cumin seed (Jeera)
4 Onions medium sized chopped
2 Tomatoes medium chopped
3 tbsp/ 12 gms. Mint leaves (Pudina)
1 1/2 inch piece ginger
8 garlic cloves (lahsun) finely chopped

Method:

1. Marinate the chicken pieces in the yogurt, turmeric, red chilli powder, garam masala and salt for 1 hour.
2. Heat 2 tbsp of ghee in a karahi, add the cloves, peppercorns, poppy seeds, coriander seeds and cumin seeds to it.
3. Let them crackle then add onions and saute till onions are brown.
4. Remove the pan from the heat and let it cool.
5. Put the contents of the pan in the blender and make a paste with the tomatoes, mint leaves, ginger and garlic.
6. Blend until the mixture is smooth.
7. Heat the remaining desi ghee and add the chicken pieces with the marinade and cook until the water has evaporated.Cook until the chicken turns a light brown.
8. Add the onion paste and 1 cup of hot water. Bring to a boil. Cover the pan and simmer, stirring occasionally until tender.
9. Serve Hot.

Sweet and Sour Chicken

Hi, This one is my personal best. What a perflect blend with Fried Rice and Noodles.
Really very easy to make, I am 100% sure it is a perfect family delight !!
A must Try !!

Ingredients:

For preparing Chicken:

Chicken 500 gms. (Chopped in small size pieces, You can take boneless or the
one with bones) (Chicken with bone tastes very well though)

2 tsp Soya Sauce

1 Egg

1 tsp Vinegar

2 to 3 tsp Maggie Tomato Ketchup

White Pepper Powder 1/2 tsp.

Salt to taste

Chilli Powder 1/2 tsp

Cornflour 2 tsp

For preparing Sweet and Sour Gravy:

Maggie Tomato Ketchup - 3 tbsp.
White Vinegar- 1 tbsp.
Sugar - 3 tbsp.
Cornflour - 1 tbsp
Ginger - one small piece 1/2 inch
Garlic - 2-3 flakes coarsly smashed
Salt to taste
Chilli Powder to taste
Water - 3 Tea Cups or 2 Large Cups

Refind/Vegetable Oil for frying - 2 tbsp.

Chop Carrot, French Beans, Capsicum, Onions Long thin stripes and fry them separately just for 2 -3 minutes each.

Method:

Lets first prepare the Gravy:
1. Take a Big Bowl, Mix together Sugar, Tomato Ketchup, Vinegar and Cornflour.
2. Mix it well.

3. Now Put it on high flame and let the whole thing start to boil.

4. Add 3 cups of water and keep stirring continuously, don't let the lumps form.

5. You will see small bubbles on the surface and then a glaze like gravy, there will be shiny surface in the gravy and thats when you have to add the crushed ginger and garlic to add a flavour to the gravy.

6. Now add all the fried veggies in this gravy while it is boiling.

To prepare chicken:

1. Mix together egg, cornflour, vinegar, soya sauce, chilli sauce, salt, chilli to a semi thick batter.

2. Add chicken pieces to it and let it marinate for at least an hour.

3. Take 1 tbsp. Refind Oil and heat it, then deep fry chicken pieces one by one in the oil and take it out.

4. Add the deep fried chicken pieces in the gravy that we have just made above and let it boil for 5 minutes on the gas.

5. Remove from heat and serve piping hot with fried rice or noodles by sprinkling some spring onions on the top.

** Important please note that the gravy should not be very thick, if you want please add some more water while it was boiling before adding the veggies and chicken.

Sounds Yummy !!! Don't forget to leave your comment.

Murgh Musallum/Chicken- Mughal Style

Ingredients:
Good for 8 people.

• 1 kg 250 grams chicken pieces
• 4 Green chillies
• 20 flakes garlic
• 20 gms. ginger
• 1 tsp. garam masala powder
• 5 tsp. salt
• 1 tsp. turmeric powder
• 1 cup curd beaten
• 2 tsp. red chilli powder
• 12 cloves
• 12 peppercorns
• 2 sticks (2 cms. each) cinnamon
• 8 brown cardamoms (peeled)
• 16 almonds (shelled)
• 1 tsp. cumin seeds
• 2 tsp. coriander seeds
• 1 cup Refind Oil
• 3 large (1/2 kg.) Onions (Thinly sliced)
• 3/4 cup water
• 3 large (1/2 kg) Tomatoes (blanched and pureed)
• 2 tbsp. coriander leaves (finely chopped)

Method:

1. Prick chicken pieces all over with the help of fork.
2. Grind together chillies, 12 garlic flakes, and half of the ginger piece into a fine paste.
3. Mix chicken well with ground paste, garam masala powder, 1 tsp salt, turmeric powder, curd and half of the red chilli powder.
4. Allow to marinate it for about 1/2 an hour.
5. In a pan, roast together cloves, peppercorn, cinnamon, cardamoms, almonds, cumin and corriander seeds.
6. Heat oil in a pan for about 3 minutes.
7. Add onions and remaining garlic flakes (8).
8. Fry till onions are golden brown and remove from heat.
9. Strain oil and pour into cooker and keep it aside.
10. Grind together fried and roasted ingredients and remaining ginger (10gms.) into a paste, adding a little water (1/2 cup) from time to time.
11. Remove chicken pieces and reserve the marinade.
12. Group chicken into 2 batches.
13. Place the pressure cooker with oil on high heat. Lightly brown each batch and remove.
14. To the remaining oil in cooker add the ground paste. Stir and fry for about 2 minutes.
15. Add chicken pieces, marinade, tomato puree, remaining chilli powder (1 tsp) and salt (4 tsp) and mix really well.
16. Now add the remaining water (1/4 cup)
17. Close the pressure cooker. Bring to full pressure on high heat. After one or two whistles reduce the heat and let it cook on slow for another 5 minutes.
18. Remove cooker from heat and let the steam come out on its own.
19. Open the cooker and Serve hot chicken garnished with fresh green coriander leaves.

Chicken 65

Ingredients
Serves 4

450 gms Chicken (boneless, 1½ inch pieces)
1/2 cup Yogurt
1½ tbsps Lemon juice
2 tbsps Rice flour
Salt to taste
8-10 tbsps Oil
20 Curry leaves

Masala
6 cloves Garlic
1/2 inch stick Turmeric (fresh)
2 tbsps Coriander seeds
1 tbsp Peppercorns
4 Red chillies whole
2 one inch pieces Ginger


Method

• Grind masala ingredients to a fine paste along with ten curry leaves.
• Blend yogurt, lemon juice, rice flour, salt and four tablespoon oil into the ground masala paste.
• Mix chicken pieces and the masala paste and marinate for an hour in the refrigerator.
• Heat the remaining oil in a thick kadai or fry pan and add the chicken pieces in small batches of six to eight pieces at a time and stir-fry on high heat for a minute, tossing it continuously.
• Add another batch of the chicken and repeat.
• Lower the heat once all the chicken has been added.
• Turn the pieces frequently, basting with the remaining masala.
• Cook till the oil separates and the chicken pieces become crispy from outside but remains moist and soft from the inside.
• Adjust salt, add the remaining curry leaves, toss well and remove.
• Drain the excess oil and serve the chicken hot.
  

Imp Tip:
If you cook the chicken with the bones it will be more succulent and tasty.

Shahi Murgh Do Pyaza with Saffron

Ingredients
Serves 4

800 gms Chicken (1 inch pieces on the bone)
25 Almonds (roasted)
1 tbsp Sunflower seeds (chironji)
1 tbsp Poppy seeds (khuskhus)
1/2 cup Oil
2 medium sized Onions (sliced)
3 tsps Ginger paste
1 tsp Garlic paste
2 tsps Red chilli powder
1 tsp Turmeric powder
Salt to taste
1 cup Yogurt
3 cups Chicken stock
1/2 tsp Garam masala powder
Saffron a pinch

Method:

• Grind almonds, chironji and khuskhus to a fine paste.
• Heat oil a pan and sauté sliced onions to golden brown colour.
• Add ginger paste, garlic paste and sauté for two minutes.
• Add red chilli powder and turmeric powder.
• Add chicken pieces and stir-fry for five minutes.
• Sprinkle a little water at intervals so that the masala does not burn.
• Add salt.
• Add the yogurt and cook further for a minute.
• Add almond-chironji-khuskhus paste and cook for five minutes stirring continuously.
• Pour in three cups of chicken stock and bring to a boil.
• Once the mixture boils cover and simmer for twenty minutes.
• Once the chicken is cooked, add garam masala powder and saffron, stir and remove from heat.
• Serve with parathas.

Dahi Tamatari Murgh

Ingredients good for 4 people:
800 gms Chicken (1 inch pieces on the bone)
1½ cups Yogurt
4 medium sized Tomatoes (blanched, de-skinned & pureed)
2 medium sized Onions (sliced)
Fresh mint leaves a few sprigs
3 tbsps Oil

Paste:
1 tsp Green chilli paste
2 tsps Garlic paste
2 tsps Ginger paste

Masalas:
1 tbsp Coriander powder
1/2 tsp Turmeric powder
1 tsp Red chilli powder
1/2 tsp Green Cardamom Powder
1/2 tsp Nutmeg powder
4 Cloves
1 tsp Pepper powder
4 Black cardamoms
2 inch sticks Cinnamon
2 Bay leavesSalt to taste

Method:
Wash chicken under running water. Keep it aside.
Marinade for chicken : In a bowl whisk three-fourth cup of yogurt, green chilli paste, black pepper powder, one teaspoon of ginger paste, one teaspoon of garlic paste and salt.
Rub this marinade on the chicken pieces and keep them in the refrigerator for an hour.
Heat oil in a pan, add black cardamoms, cloves, cinnamon and bay leaves.
Stir-fry for a few seconds and add sliced onions.
Sauté until golden brown.
Add the remaining ginger and garlic pastes.
Sauté for two minutes.
Add the marinated chicken and sauté on high heat for two minutes stirring constantly.
Lower the heat and put it to simmer for another two minutes.
Add the coriander powder, turmeric powder and red chilli powder.
Cook further for three to four minutes.
Whisk the remaining yogurt and add.
Cook for two to three minutes.
Add fresh tomato puree and cook until the raw flavours of tomato are gone.
Simmer until the chicken is cooked.
Sprinkle green cardamom and nutmeg powder.
Stir and remove from heat.
To serve arrange in a bowl and garnish with mint sprigs.

Murgh Dum Pukht

This one is a microwave special , a fabulous treat for you and your family...did you just check the long list of 22 ingredients..it has to be good really good.

Ingredients

1. 2 inch stick Cinnamon
2. 6 Black cardamoms
3. 6-8 Cashewnuts
4. 2 medium sized Onions
5. Fresh mint leaves a few sprigs
6. 1 tbsp Garlic paste
7. 1 tsp Red chilli powder
8. Oil to deep fry
9. Fresh coriander leaves a few sprigs
10. 1 cup Yogurt
11. 1 tbsp Ginger paste
12. 1 kg Chicken
13. Salt to taste
14. 4-5 strands Saffron
15. 6 tbsps Lemon juice
16. 1 tsp Rose water
17. 4 Cloves
18. 6 Green cardamoms
19. 1 tbsp Poppy seeds (khus khus)
20. 1 tbsp Sunflower seeds (chironji)
21. 1 inch piece Ginger
22. 3 Green chillies

Method
First and foremost crush together cinnamon, cloves, green cardamoms, black cardamoms.
Clean, wash coriander leaves and mint leaves.
Soak khus khus, cashewnuts and chironji in warm water and then grind to a fine paste.
Peel, wash, slice and deep fry onions till golden brown.
Peel, wash and cut ginger into julienne.
Remove stems, wash and chop green chillies.
Make a fine paste by grinding together browned onions, green chillies, mint leaves with water.
Take whipped yogurt and add cashewnut paste, ginger paste, garlic paste and mix well.
Add salt, red chilli powder, onion paste and mix again.
Add saffron dissolved in water, finely chopped coriander leaves, ginger julienne, lemon juice and freshly crushed garam masala and mix.
Add rose water and mix.
Apply this marinade to chicken properly.
Let the chicken stand with the marinade for half an hour.
Apply oil to a microwave ovenproof glass bowl and transfer the chicken with marinade into it.
Cover with a lid or cling film on which make two to three holes.
Cook in the microwave at micro HIGH for ten minutes.
Lower the power to half and cook for another ten minutes. Serve hot.

Bhavnagri Mirch Wala Murgh

Ingredients
Serves 4

800 gms Chicken (2 inch pieces on the bone)
10-12 small Bhavnagri chillies
2 tsps Fennel powder (saunf)
1/2 tsp Fenugreek seed powder (methi powder)
2 tsps Roasted cumin powder
2 tsps Yellow mustard seeds (crushed)
1/2 tsp Onion seeds (kalonji)
Salt to taste
1 cup Yogurt (whisked)
2 Green chillies (crushed)
2 tbsps Oil
2 medium sized Onions (sliced)
1 tbsp Ginger paste
1 tbsp Garlic paste
1 tbsp Coriander powder
1/2 tsp Turmeric powder
1/2 tsp Red chilli powder

Method:

1. Slit bhavnagri chillies and remove seeds.
2. In a bowl mix together fennel powder, fenugreek seed powder, roasted cumin powder, crushed yellow mustard seeds, onion seeds and salt.
3. Stuff this mixture into the slit chillies and set aside.
4. Take chicken pieces in a bowl.
5. Add salt, yogurt and crushed green chillies and let it marinate for about fifteen minutes.
6. Heat oil in a pan.
7. Add onions and sauté till they soften.
8. Add the stuffed chillies and mix.
9. Add ginger paste, garlic paste, coriander powder, turmeric power, red chilli powder and sauté for two to three minutes.
10. Cover and cook till the chillies soften.Add marinated chicken and mix well.
11. Cover and cook on high heat for about ten minutes.
12. Uncover and stir once.
13. Cover and cook on low heat for another ten minutes.
14. Serve hot.

Karai Chicken

This is a wonderful non veg side dish. Perfect if you are hosting a lunch or dinner or cooking for your folks at home.
Ingredients:
Serves 4

• 500 gms Chicken (1 inch sized pieces)
• 3 tbsps Oil/Desi Ghee
• 1/2 tsp Cumin seeds (जीरा)
• 2 medium sized Onions (finely chopped)
• 1 tbsp Garlic paste
• 6-7 Red chillies whole (साबुत लाल मिर्च)
• 1 cup Tomato puree
• 1/2 tsp Kasoori methi (सूखी कसूरी मेथी)
• Fresh coriander leaves (finely chopped)a few sprigs
• 1 inch piece Ginger (julienne) (लम्बा लम्बा कटा हुआ अदरक)
• 1/2 tsp Red chilli paste (Just gring some red chiilies with a little water/you can also use the readymade ones available commonly at all grocery shops)
• 1 small sized Capsicum (long thin sliced)
  

Method

1. Heat oil in a pan and add cumin seeds, chopped onions and cook till brown.
2. Add garlic paste and sauté.
3. Add chicken pieces and sauté.
4. Break red chillies and crush to a coarse powder.
5. Add crushed red chillies and mix.
6. Add tomato puree and cook for a few minutes or till the chicken is done.
7. Add kasoori methi, fresh coriander leaves and ginger julienne.
8. Sauté.
9. Add red chilli paste and mix well.
10. Add sliced green capsicums, mix and cook for a minute.
11. Serve hot in a karai.

Yes serve in a karai, these days there are many karai style serving bowls available specially the ones with a copper bottom..As the name suggest this dish becomes doubly tempting if served in a karai...

Enjoy Folks and don't forget to give your reviews...Would really appreciate a comment from you.

Aaloowala Gosht (Mutton)

You all must be thinking Aaloo is mostly cooked as a veg dish...Today i thought of posting a non veg dish with aaloo. I always get some great reviews about this dish...as it is perfect for mutton lovers and perfect for those who don't eat mutton but eat aaloo marinated in the mutton gravy...Sounds interesting..try this one truly a perfct north indian dish ( Saddae Punjaab se)...

Ingredients:
Serves 4
3 large sized Potatoes (cut into 1 inch cubes)
1/4 cup Yogurt (whisked)
1 inch stick Cinnamon
Salt to taste
1 Bay leaf
1 tsp Garam masala powder
600 gms Mutton (cut into 1 inch cubes)
2 tbsps + to deep-fry Oil

Ground into a fine paste these following ingredients:
1 tsp Red chilli powder
2 Red chillies whole
2 cloves Garlic
1 large sized Onion (roughly chopped)
2 medium sized Tomatoes (roughly chopped)
1 tsp Cumin seeds
1 tsp Coriander powder
2 Cloves

Method:
First of all heat oil in a pan and deep-fry potatoes till light brown in colour.
Drain onto an absorbent paper and keep it aside.
Now pressure-cook the mutton pieces with salt till three forth done.
Heat two-table spoon of oil in a kadai and add bay leaf, cinnamon, ground masala,yogurt and salt and fry till the oil surfaces. (घी ऊपर तक आ जाना चाहिये)
Add boiled mutton pieces and cook in masala till almost done. This is an important part ensuring you are stirring it very well with the masala so that the mutton pieces are mixed really well.
Now add fried potatoes garam masala powder and one cup water and simmer for two to three minutes.
Serve hot with steamed rice.