Paneer Dopyaaza

Ingredients

250 gms paneer (cottage cheese)

 oil for deep frying

2 tbsp oil

1 cup onion paste

1/4 tsp mustard seeds

2 bay leaves

1 tbsp garlic  paste

1 tbsp ginger  paste

1 tbsp green chilli paste

1/2 cup chopped coriander  leaves

1 tbsp coriander  seeds powder

1 tbsp chilli powder

1 tsp turmeric powder

 

2 tsp garam masala

2 tbsp curd

3/4 cup chopped tomatoes

4 tbsp cream

Method :

Cut paneer into 1" square pieces and keep aside.

Heat the oil in a kadhai and deep fry the paneer till golden brown and crisp from all the sides.

Drain on an absorbent paper and keep aside.

Heat 2 tbsp of oil in a non-stick kadhai and add the mustard seeds.

When the seeds crackle, add the bay leaves and onion paste, mix well and saute for 3 minutes.

Add garlic paste, ginger paste and green chilli paste, mix well and saute for 5 minutes.

Add the turmeric powder, coriander powder and red chili powder, mix well and saute for 3 minutes.

Add the garam masala and saute for 8 to 10 minutes.

Add the curd and cook for 3 to 5 minutes.

 

Add the tomatoes and coriander and cook for another 5 minutes.

Add the paneer and cook for more 15 minutes on low flame.

 

Add the cream, mix well and simmer for 2 minutes.

Serve hot.

Gajar ka Halwa

Ingredients:

1 kg Carrots
1 litre Milk or Khoya (if you need more richer halwa)

1 cup Condensed milk (to reduce chewy texture of carrots)
1 teaspoon Cardamom seeds
3/4 cup Water
3 tablespoons Ghee
2 tablespoons Raisins
2 tablespoons Almonds
2 tablespoons Pistachios
400 grams Sugar

Silver foil for decoration (if desired)

Preparation  :

• Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.
• Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.
• Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
• Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins. Mix well.
• Remove the gajar ka halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.
• Coat with Silver foil or Chandi ka Vark, for a richer appeal, if desired.

Vermicelli Upma

Ingredients:

2 cups Vermicelli
1 tsp Chana dal
1 tsp Urad dal
1/4 tsp Mustard seeds
2 tsp Cashewnuts
2 tsp Peanuts
1 Onions
2 Green chillies
1/2 inch Ginger
1 Potatoes
1/4 cup Peas
1 Carrots

1 Capsicum

1 Tomato

4 1/2 cups Water
3 tblsp Oil
2 tblsp Ghee
3 sprig Curry Leaves

Few fried Cashenuts for garnishing.
Salt to taste

Preparation:

• Chop the onions, tomatoes, capsicum, potatoes & carrots into small cubes. Slit the green chilly lengthwise and grate the ginger. Keep them aside
• In a kadai, dry roast the vermicelli stirring constantly till light brown and a sweet aroma is released. Roasting of vermicelli ensures that the vermicelli does not become a mushy pulp on boiling. All the strands are separate.
• Heat the oil and add chana dal, urad dal, mustard seeds and curry leaves. When they start to crackle, add peanuts and cashewnuts. Fry till they turn golden brown.
• Add chopped potatoes, carrots and fry for 4-5 minutes.
• Then add chillies,ginger ,onions, peas and tomatoes.
• Cook until they are done. Sprinkle some water if the vegetables start to stick.
• After that add salt and 4 &1/2 cups of water, cover with a lid and let it boil .
• When the water comes to boil add vermecelli and simultaneously stir ( so that no lumps are formed).
• Cover the upma with a lid for 5-6 minutes and then add 2tbsp of ghee and stir well.

• Garnish with fried Cashewnuts.
• Serve hot with coconut chutney.

Sabudana Khichdi

Ingredients:

1 cup sabudana pearls or grains(sago)
1/2 tsp Sugar
2 Green Chillies chopped lengthwise
1/2 cup peanuts
1 boiled and peeled potato
2 tsp Oil
1 tsp Cumin seeds
1 Pinch Hing (asafoetida)
2 tbsp grated fresh Coconut
1 tsp Lemon juice
Salt to taste
Few Coriander leaves
Few Curry Leaves

        Preparation:

• Washing And Soaking:  

  Wash the sabudana in water 2 -3 times. Then soak them in water just enough to cover 
  the top of the sabudana. Use a flat bottom vessel for soaking. Soak the sabudana in
  water for 6 - 8 hrs before you plan to make the khichdi. Every 2 - 3 hrs fluff them with
  the help of a fork. Later if you feel that the sabudana still has a hard center then
  sprinkle some water on them and wait for 30 mins for them to get soft. Fluff again with
  a fork and check. Repeat the process till you get perfectly soft centered pearly
  sabudana. Each and every pearl will be soft and well shaped. Also the sabudanas will
  double in volume.

• Chop the potatoes into small cubes.
• Heat the oil/ghee in a pan and add cumin seeds and hing. When the cumin seeds crackle add the green chillies and curry leaves.
• Add the chopped potatoes and stir well. Let them cook till they are light brown on the outside. Add sabudana mixture and mix gently. Let it cook for 10 - 15 mins stirring occasionally and scraping the sabudana layer from the bottom of the vessel. When the pearls get translucent and shiny sabudana is ready.
• Then add crushed peanuts, sugar and salt. Stir and make sure every thing gets mixed well.
• Add the grated coconut and garnish with coriander leaves.
• Sprinkle some lemon juice over it and serve hot.

Pav Bhaji

 

Ingredients

 

•	Potatoes,boiled and mashed	4 medium
•	Tomatoes,chopped	4 medium
•	Onions,chopped	2 medium
•	Green capsicum,chopped deseeded	1 medium
•	Cauliflower,grated	1/4 small
•	Green peas,shelled	1/4 cup
•	Ginger,chopped	1 inch piece
•	Garlic	8-10 cloves
•	Oil	3 tablespoons
•	Green chillies,chopped	3-4
•	Pav bhaji masala	1 & 1/2 tablespoons
•	Salt	to taste
•	Butter	3 tablespoons
•	Pav	8
•	Fresh coriander leaves,chopped	1/4 cup
•	Lemons,cut into wedges	2

Method

Boil green peas in salted water till soft, drain, mash lightly and set aside.

Grind garlic to a fine paste.

Heat oil in a pan and add three fourth quantity of onions. Saute till light brown.

Add green chillies and ginger-garlic paste. Stir-fry for half a minute. Add half the quantity of tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala.

Add capsicum, mashed peas, cauliflower, potatoes and one and half cups of water. Bring it to a boil and simmer for ten minutes, pressing with back of the spoon a few times, till all the vegetables are completely mashed.

Add Pavbhaji Masala, salt and remaining tomatoes. Cook on medium heat for two minutes, stirring continuously.

Heat half of the butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown. Garnish the bhaji with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onion and lemon wedges.

Garlic Chicken Fry

Ingredients:

 1 kg- boneless chicken

 4-5 tbsp - corn flour

 2 tsp - gramflour

 1 tsp -garlic paste

 3 - eggs, beaten

 1 tsp - soya sauce

 2 tsp - vinegar

 2 - green chillies, slit into smaller pieces

 Salt -as per taste

Preparation:

• Cut the boneless chicken into medium longitudinal pieces.
• Mix all the ingredients (corn flour, gram flour, garlic paste, eggs, soya sauce, vinegar, green chillies) with the chicken and keep in refrigerated condition for minimun 5-6 hours.
• Be very careful while slicing and marinating the chicken as it is a very important criteria for this item.
• When you would like to fry them just remove from the fridge and allow to stand for 30 minutes minimum in order to bring to normal temperature.
• Heat oil in a container and release the battered chicken pieces in it.
• Watch the pieces sizzle and fry till it takes a golden brownish color.

• When the desired color is obtained then place on a serving dish and garnish with onion rings, mint leaves and curry leaves.

Cheese Paratha

Cheese paratha is Indian flat bread stuffed with grated cheese and shallow fried with oil from both sides.



Ingredients:

2 cup whole wheat flour

Water for kneading a dough
1 cup Cheddar cheese, shredded
1 tsp black pepper powder
Salt to taste
Chopped green coriander leaves
3-4 tblsp oil

Preparation:

• First knead a simple soft dough by add water to the flour
• Now make small equal balls of the dough
• Roll each ball into a small round.
• Mix the cheese, salt, pepper and coriander together and stuff a spoonful in the rounds.
• Seal all the sides together and make small patties
• Now roll these back again into sizeable rounds keeping in mind that the cheese does not break the pastry and come out.
• Heat the tawa and put one rolled round on it.
• Once it starts getting half done from the bottoms side, switch sides and rub oil well on the previously bottom side.
• Now switch sides again and rub oil on the other side.
• Keep pressing both the sides on the tawa so that the paratha becomes crispy and serve hot cheese paratha with green coriander-mint-garlic chutney.

Sicilian Onion and Tomato Salad

3 -4 large ripe tomatoes

1/2-1 medium sweet onion, depending on how much onion you like .

1/4 cup extra virgin olive oil

1 tablespoon dried oregano

1/4 teaspoon garlic powder

1 tsp salt

1/8 teaspoon fresh cracked black pepper

Fresh Mint or Basil leaves for garnishing.

Preparation:

1. Cut tomatoes into bite size pieces.
2. Sprinkle with garlic salt and pepper.
3. Peel a cut onion in half vertically.
4. Along edge of open side, “sliver” cut onion and add to tomatoes.
5. Add the rest of ingredients and toss lightly.
6. Marinate for at least an hour.
7. Serve with  bread/rice/fried rice, provolone or emmenthal cheese or chicken/meat.

Kaju Shimla

Ingredients

• 1 teaspoon oil
• ½ teaspoon cumin seeds
• 2 medium onions, sliced
• 1 tablespoon ginger-garlic paste (equal quantities of ginger and garlic)
• 200 gms mixed peppers, deseeded and sliced
• 1 teaspoon turmeric powder
• Salt
• 2 tablespoons cashew nuts
• 2 tbsps grated fresh coconut
• 1 large tomato, sliced
• chopped fresh coriander leaves to garnish

 Preparation:

1. Heat the oil in a heavy saucepan and add the cumin seeds. When they begin to turn dark add the onion.
2. Chop the peppers finely.
3. Stir until the onion turns translucent then add the ginger garlic paste, turmeric, salt and cashew nuts. Stir and allow to cook for 7-8 minutes to just soften the mixture. 
4. Remove th saucepan from heat & cool the mixture.
5. Pour the cooled mixture in a mixer -grinder jar & grind it into a fine paste.
6. In a shallow pan , stir fry the peppers & let it cool.
7. Remove the stir fried peppers from heat , pour little ghee or oil & add the coconut & cashew mixture in the same saucepan .
8. Donot add water at all.The consistency of the gravy should be thick.
9. Beat some fresh cream & add in the coconut & cashewnut gravy.
10. Add the stir fried peppers to the gravy & simmer for 2 minutes so that everything mixes well.

11. Garnish with saffron threads or fresh coriander leaves along with a dollop of fresh cream, as desired.
12. Kaju Shimla is ready to eat.
13. Serve with Pulav , plain steamed rice or roti.

Paneer Pasanda

Ingredients:

500 gms Cottage Cheese (Paneer) How to make paneer
6 Onion (Pyaj)
400 gms Tomato (Tamatar)
1 " long piece Ginger (Adrak)
2 Green Chilly (Hari Mirch)
1 cup Cream (Malai)
1 cup Curd (Dahi)
100 Butter
1 tsp Red Chili Powder (Lal Mirchi)

Fine paste of khus-khus or poppy seeds 25 gms approx, soaked almonds 10-12  and cashewnuts 8-10
1/4 tsp Turmeric (Haldi)
1 tsp Dried Pudina Leaves
1/2 tsp Garam Masala
1/2 cup Milk

How to make paneer pasanda:

• Cut cottage cheese in samll pieces.
• Chop onion very finely.
• Grind tomato, ginger, green chilly,.
• Heat butter in a pan.
• Saute onions till pink in color.
• Then add tomato paste.
• Continue cooking it on medium flame till ghee/oil begins to separate.
• Put off the flame.
• Add cottage cheese, cream , curd, paste of poppy seeds, almonds n cashewnuts,salt, red chili powder, turmeric, garam masala, dried pudina leaves and mix well.
• Keep it aside for an hour.
• Put the pan on the flame and then add milk to the mixture.
• Simmer for 5 minutes and then finally put off the gas.

• Take off the fire and serve hot with roti, naan ,kulchha or veg/ kashmiri pulav as desired.

Malabar Prawn Curry

Ingredients



 Fresh tiger Prawns- 250 gms
 Few  fresh curry leaves
2 medium onions, finely chopped
1 tomato finely chopped
1 inch fresh ginger finely chopped
3-4  green chillies sliced
1/2 tsp fresh chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/4 tsp tamarind paste
300ml thick coconut milk or cream
6-8 fresh garlic cloves , thinly sliced
2 tbsp Oil
Salt to taste

Marination:

De-shell & de-vein the prawns one by one properly.
Clean the prawns  in running water.
Marinate the with salt, red chilli powder, turmaeric powder &a small spoon of tamarind paste & keep aside in refrigerator for about an hour for proper marination.

Method

• In a wok or sauce pan heat 2 tbsp of oil until hot.
• Add the  chopped onion, green chillies, garlic and the fresh ginger one by one and saute  for 30 seconds.
• Donot fry them for too long.
• Add the chopped tomatoes and remaining tamarind paste and fry for a further 2 minutes
• Add  warm water and continue to simmer (the consistency should not be too watery , so add warm water slowly, little by little)
• Add the marinated prawns and cook for 10 minutes
• Then reduce the heat to low and add the coconut milk

• You can add 2 tbsps of Eastern Prawn Curry Masala ,for more zing, if desired. 
•  Garnish with coriander leaves of fried Curry leaves
• Stir, taste for seasoning and serve immediately.

Bengali Mutton curry

Ingredients:

1.5 kgs of mutton
3-4 medium size potatoes cut into half.(Potatoes are very essential in cooking this style of mutton gravy)
1-2 tbs of mustard oil for frying potatoes.
6-8 onions

For Marinating the mutton:

garlic 10- 1ginger-1 ½ inch
2 tsp of turmeric powder
1 ½ tsp of salt
4 full (heaps) tbsp  of yogurt
1tsp of garam masala

For tempering :
10- 12 black pepper
3 bay leaf
4 whole cardamom
5 cloves (long)
½ inch long cinnamon stick
1 tsp of sugar
½ cup of mustard oil (Bengalis prefer cooking in mustard oil)
Marinating the mutton:

Fisrt make a smooth paste of Garlic and Ginger by grinding in mixer-grinder , add little bit of water also.Do the same with onions .

Marinate the mutton with Turmeric powder ,salt ,Coriander powder, Yogurt and 1-2 tbs of mustard oil and the garlic /ginger paste and half of the onion paste .Let it sit there for 1-2 hrs.

Heat up a kadai/ heavy bottom Pan ,add 1-2 tbs of mustard oil and fry the potatoes till brown on every side .Take out and keep aside .Dab with a tissue paper to soak excess oil.

Tempering the oil and deep Frying:

Add rest of mustard oil and temper it with Black pepper, Cinnamon stick,Bay leaf , whole Cardamom ,Cloves and sugar .Caramelization Of sugar gives a nice Red color to the Mutton gravy .Fry at low heat for 1 mints . Add the rest of the onion paste, and fry for 3-4 mints till the rawness of the onions is gone.

Add the marinated mutton at this point , deep fry at med for 15-25 mints, TIP-.If the oil comes out by the side of kadai , Mutton is deep fried well .If the mutton is raw it may take few minutes less to deep fry it.

Add fried potatoes and 2 cups of water ( it depends on the gravy you want , if you want a thick gravy don’t add much water).

Transfer the entire fried mutton to Pressure Cooker, add 1tsp of garam masala at this point, one whistle at high and then lower the flame and cook for about 15-17 mints .

Alternately you can cook the entire curry  in a deep bottom pan or kadhai at low for 1hrs and make sure it's covered,the gravy will be very dry or semi-dry.

Let it cool and open the pressure cooker lid  and sprinkle fresh chopped coriander leaves .
Serve hot with rice or poori  .

Chicken Chettinad

Ingredients:

 

 

1kg Chicken

2 tsp Poppy seeds (khus-khus)

1/2 Grated coconut

1 tsp Fennel seeds

1 tsp Coriander seeds

1/2 tsp Cumin seeds

6-8 no. Whole red chilies

1" stick Cinnamon

3 no. Green cardamom

2 no. Cloves

1/2 tsp Turmeric powder

1 no. Onion, large

2 tsp Ginger, chopped

2 tsp Garlic, chopped

1/2 Star anise

1 tsp Red chilli powder

3 no. Tomatoes, medium

1 no. Lemon

10-12 no. Curry leaves

Fresh coriander Garnish.

1/2 cup Oil

Salt To Taste

 

  

Preparation:

 

• Clean the chicken, remove the skin and cut into small pieces.
• Chop the onions and tomatoes separately.
• Roast the whole red chillies, grated coconut, poppy seeds(optional in uae, bcoz its banned here), coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds in oil and grind to a paste for 20 minutes along with ginger and garlic.
• Heat oil in a vessel and fry the onions till golden, then add curry leaves and the ground paste and sauté for some time.
• Add the tomatoes, red chili powder and turmeric powder and sauté.
• Add the chicken, mix and cook for 5 minutes and then add 2 cups of water and lemon juice.
• Cover and cook till the chicken is done.
• Serve hot, garnished with coriander leaves and accompanied with steamed rice, rotis or tandoori naan or appam .

Methi Muthiya

                            

 

Ingredients

• 1 cup bengal gram (chickpea flour)
• 1 cup fenugreek leaves (methi) ( frozen methi works too, but make sure you thaw it well before adding it and you need not add water additionally this way)
• 1 tsp grated ginger
• 1/2 tsp chilli powder (or as per taste)
• 1 tsp coriander-cumin powder (Jeera-dhaniya powder)
• 1/4 tsp turmeric
• 1 tbsp curd (optional)
• 1 tsp sugar
• 1 tbsp vegetable oil
• salt to taste

Preparation:

 

1 Mix all the ingredients together.

 

2 Bind them together to form a stiff dough. If  muthiyas are too stiff

   add few tsp  of water to loosen it up and if too watery, add the

   flour and rest of the ingredients proportionately to tighten it up. 

   It should allow you to shape it into small sausage shaped pieces 

   or long cylindrical pieces or any shape you desire.

 

3 Deep fry them in oil until golden brown.

 

4 Place them in a paper tissue to get rid of excess oil if any.

 

5 Serve warm as a standalone or with tomato ketchup or mint-

   coriander-green chilli-garlic chutney.

 

 

Roshogolla

Roshogollas are every Bengali's beloved sweet.They are homemade cheese or paneer dumplings soaked in chilled sugar syrup. This recipe is very easy to make and can be made at any time of the year just using a pressure cooker.

Ingredients:

• 1 litre milk
• 1/4 cup lemon juice
• 2 cups sugar
• 5 cups water
• Pressure cooker

Method:

For making Paneer or Chenna:

1. Mix lemon juice in half cup of hot water and keep aside.
2. Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
3. As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
4. Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth.

5. Wrap the curd in a muslin cloth, and hold under running cold water, and squeeze well. This process takes out the sourness from the lemon.
6. To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour.Taking the right amount of water out of the paneer is the most important part of this recipe.
7. To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.
8. Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.
9. Knead the paneer by dragging the palm of your hand hard on the paneer. Keep scooping it back to togather and knead more. If the paneer is too crumbly, add a teaspoon of water. Your palm will be little greasy.

Roshogolla:

1. Divide the dough into 12 equal parts and roll them into smooth balls.
2. To make the balls apply some pressure at the first and then release when forming the balls.
3. Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.
4. Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes.
5. Make sure the pressure cooker is large enough to accommodate the finished Roshogollas, as they will expand to about double in the volume while cooking in the syrup.
6. Close the heat and wait a few minutes before you opening the pressure cooker. Pour cold water over the pressure cooker before opening.
7. Rasgullas should be little spongy. After roshogollas are refrigerated the sponginess will reduce and will be soft in texture.
8. Serve the Roshogollas chilled.

Suggestions:

1. If the Roshogollas don’t turn out exactly the way you want, they are hard or not the right shape, do not worry. There’re many ways to create new dish out of the imperfect Roshogollas!
2. For example, if the Roshogollas are too hard or broken, try cutting them into small pieces and mix with soft vanilla ice cream.
3. You can use the Roshogollas pieces to make kheer, replacing rice with the Roshogolla pieces.
4. Cut the Roshogollas into half & serve them immersed in chilled dryfruit rabdi.
5. Your ultimate goal should be to enjoy your creation rather than getting heart-broken after all this struggle!

 

Aloo Mutter

Ingredients:

3 Potatoes
1/2 cup Peas
1/2 cup Curd
Salt To Taste
3 Green chillies
1 Onion
3 Tomatoes, chopped finely
1 inch Ginger
1/2 tsp Coriander powder
1 tsp Red chilli powder
1/2 tsp Garam masala
Salt To Taste
2 tbsp Oil
1 Turmeric powder
Handful of Corainder leaves for garnishing

Preparation:

• Boil the potatoes and peas. Cut half the potatoes into big pieces and mash the other half.
• Grind onions, chillies, ginger with little water to fine paste.
• Heat oil, add cumin seeds and fry till they pop up.
• Add the ground paste and fry until it is done.
• Add tomatoes, salt, turmeric powder, red chilli powder, coriander powder, garam masala and mix well.
• Add the boiled potatoes, peas, one cup of water. Cover and cook for few minutes.
• Add the beaten curd and cook on slow flame until a thick gravy is formed.

• Garnish with coriander leaves and serve hot with steamed rice, roti, nan or parathas.

Malabar (Kerala )Chicken Curry

Ingredients for Kerala Style Easy Chicken Curry Recipe

Chicken - 1 kg Chilly powder - 1 1/2 tsp Turmeric powder - 1/4 tsp Coriander powder - 3 tsp Garam masala powder - 1 tsp Pepper powder - 1 tsp Ginger paste - 1 tsp Garlic paste - 1 tsp Aniseeds(Perinjeerakam) - 1/2 tsp Cardamom(Elakka) - 6 nos

Ingredients for Kerala Style Easy Chicken Curry Recipe

Chicken - 1 kg Chilly powder - 1 1/2 tsp Turmeric powder - 1/4 tsp Coriander powder - 3 tsp Garam masala powder - 1 tsp Pepper powder - 1 tsp Ginger paste - 1 tsp Garlic paste - 1 tsp Aniseeds(Perinjeerakam) - 1/2 tsp Cardamom(Elakka) - 6 nos

Chicken - 1 kg
Curd- 2 tbsp- for marination.
Chilly powder - 1 1/2 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 3 tsp
Garam masala powder - 1 tsp
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Fennel seeds - 1/2 tspBay leaves -2
Cardamom - 6 nos (ground)
Cloves-4-6
Cinnamon- 2
Peppercorns- 8-10
Red Chilly Dried- 3-4
Ani seeds-5-6
Star Anise-5-6
Coconut- 4 tbsps grated.
Salt - As reqd
Eastern Chicken Curry Masala- 3-4 tbsp
Coriander leaves(chopped) - 2 tsp
Curry leaves - A few
Cooking oil - 2 - 3 tsp
Onions(medium) - 2 nos (chopped)
Green chillies - 3 nos (chopped)
Tomato(chopped) - 1
Hot water - 2 cups

Preparation Method of Kerala Style Easy Chicken Curry Recipe

1)Cut the chicken into medium sized pieces. 2)Marinate the chicken with red chilly powder, turmeric powder, coriander powder, pepper powder, garam masala and cardamom powder for 30 mins. 3)Heat oil in a pan. 4)Add ginger and garlic paste and fry until it turns golden brown in color. 5)Add sliced onions, green chillies, coriander leaves and curry leaves and stir well. 6)When it becomes light brown in color, add tomato pieces. 7)When the tomatoes become tender, add aniseeds. 8)Add chicken pieces followed by hot water and salt and cook thoroughly. 9)When the gravy becomes thick, remove from the stove. :- Kerala style chicken curry is ready. :- Serve Kerala style chicken curry with rice , idiyappam, appam, chappathis / tortillas or bread. :- Enjoy the yummy Kerala style chicken curry

Preparation Method of Kerala Style Easy Chicken Curry Recipe

1)Cut the chicken into medium sized pieces. 2)Marinate the chicken with red chilly powder, turmeric powder, coriander powder, pepper powder, garam masala and cardamom powder for 30 mins. 3)Heat oil in a pan. 4)Add ginger and garlic paste and fry until it turns golden brown in color. 5)Add sliced onions, green chillies, coriander leaves and curry leaves and stir well. 6)When it becomes light brown in color, add tomato pieces. 7)When the tomatoes become tender, add aniseeds. 8)Add chicken pieces followed by hot water and salt and cook thoroughly. 9)When the gravy becomes thick, remove from the stove. :- Kerala style chicken curry is ready. :- Serve Kerala style chicken curry with rice , idiyappam, appam, chappathis / tortillas or bread.

Method :

Wash and clean the chicken.

Marinate the chicken with red chilly powder, curd,turmeric powder, coriander powder,  garam masala powder & 1 tbsp Eastern Chicken Curry Masala for 30 mins.

Take a non stick kadai , heat oil ,then add grated coconut,bay leaves,Fennel seeds, dried red chilly, star anise, aniseeds, pappercorns, cinnamon and cardamom.

Add sliced onions,green chillies ,curry leaves and ginger-garlic- paste ( grind all these spices and make a fine paste ).Saute well.

Take a kadhai & pour oil in it.Take 1 medium sliced onion & fry it  in a kadhai.When the onion becomes golden in color add all the masalas (chilly powder,turmeric powder,coriander powder) and mix well and stir well until the raw smell of the masala goes and then add tomato pieces and salt.
Close the pan with a lid and allow it to cook for 5 minutes in a low flame & then open the lid and mix well .
Add cleaned, marinated chicken pieces into the masala and add 1/2 cup of water and mix well.
Then close the lid of the kadhai and cook.In between open the kadai and stir well .Check the salt.(If necessary add  more salt).
When the chicken is cooked(chicken will be soft by that time ) add garam masala powder, 2 tbsp Eastern Chicken curry Masala and curry leaves
Open the lid of the kadai and let the gravy become semi medium in thickness.
We can also add thick coconut milk to increase thickness of the gravy.
By the time,the gravy will be dark brown in colour ..
Delicious kerala chicken curry is ready .Transfer in to the serving bowl and garnish with coriander leaves.

Serve hot and spicy kerala chicken curry with roti, chapati, steamed white rice or kerala parotta.

Preparation Method of Kerala Style Easy Chicken Curry Recipe

1)Cut the chicken into medium sized pieces. 2)Marinate the chicken with red chilly powder, turmeric powder, coriander powder, pepper powder, garam masala and cardamom powder for 30 mins. 3)Heat oil in a pan. 4)Add ginger and garlic paste and fry until it turns golden brown in color. 5)Add sliced onions, green chillies, coriander leaves and curry leaves and stir well. 6)When it becomes light brown in color, add tomato pieces. 7)When the tomatoes become tender, add aniseeds. 8)Add chicken pieces followed by hot water and salt and cook thoroughly. 9)When the gravy becomes thick, remove from the stove. :- Kerala style chicken curry is ready. :- Serve Kerala style chicken curry with rice , idiyappam, appam, chappathis / tortillas or bread. :- Enjoy the yummy Kerala style chicken curry

Preparation Method of Kerala Style Easy Chicken Curry Recipe

1)Cut the chicken into medium sized pieces. 2)Marinate the chicken with red chilly powder, turmeric powder, coriander powder, pepper powder, garam masala and cardamom powder for 30 mins. 3)Heat oil in a pan. 4)Add ginger and garlic paste and fry until it turns golden brown in color. 5)Add sliced onions, green chillies, coriander leaves and curry leaves and stir well. 6)When it becomes light brown in color, add tomato pieces. 7)When the tomatoes become tender, add aniseeds. 8)Add chicken pieces followed by hot water and salt and cook thoroughly. 9)When the gravy becomes thick, remove from the stove. :- Kerala style chicken curry is ready. :- Serve Kerala style chicken curry with rice , idiyappam, appam, chappathis / tortillas or bread. :- Enjoy the yummy Kerala style chicken curry

Preparation Method of Kerala Style Easy Chicken Curry Recipe

1)Cut the chicken into medium sized pieces. 2)Marinate the chicken with red chilly powder, turmeric powder, coriander powder, pepper powder, garam masala and cardamom powder for 30 mins. 3)Heat oil in a pan. 4)Add ginger and garlic paste and fry until it turns golden brown in color. 5)Add sliced onions, green chillies, coriander leaves and curry leaves and stir well. 6)When it becomes light brown in color, add tomato pieces. 7)When the tomatoes become tender, add aniseeds. 8)Add chicken pieces followed by hot water and salt and cook thoroughly. 9)When the gravy becomes thick, remove from the stove. :- Kerala style chicken curry is ready.

Preparation Method of Kerala Style Easy Chicken Curry Recipe

1)Cut the chicken into medium sized pieces. 2)Marinate the chicken with red chilly powder, turmeric powder, coriander powder, pepper powder, garam masala and cardamom powder for 30 mins. 3)Heat oil in a pan. 4)Add ginger and garlic paste and fry until it turns golden brown in color. 5)Add sliced onions, green chillies, coriander leaves and curry leaves and stir well. 6)When it becomes light brown in color, add tomato pieces. 7)When the tomatoes become tender, add aniseeds. 8)Add chicken pieces followed by hot water and salt and cook thoroughly. 9)When the gravy becomes thick, remove from the stove. :- Kerala style chicken curry is ready.

Preparation Method of Kerala Style Easy Chicken Curry Recipe

1)Cut the chicken into medium sized pieces. 2)Marinate the chicken with red chilly powder, turmeric powder, coriander powder, pepper powder, garam masala and cardamom powder for 30 mins. 3)Heat oil in a pan. 4)Add ginger and garlic paste and fry until it turns golden brown in color. 5)Add sliced onions, green chillies, coriander leaves and curry leaves and stir well. 6)When it becomes light brown in color, add tomato pieces. 7)When the tomatoes become tender, add aniseeds. 8)Add chicken pieces followed by hot water and salt and cook thoroughly. 9)When the gravy becomes thick, remove from the stove. :- Kerala style chicken curry is ready.

Preparation Method of Kerala Style Easy Chicken Curry Recipe

1)Cut the chicken into medium sized pieces. 2)Marinate the chicken with red chilly powder, turmeric powder, coriander powder, pepper powder, garam masala and cardamom powder for 30 mins. 3)Heat oil in a pan. 4)Add ginger and garlic paste and fry until it turns golden brown in color. 5)Add sliced onions, green chillies, coriander leaves and curry leaves and stir well. 6)When it becomes light brown in color, add tomato pieces. 7)When the tomatoes become tender, add aniseeds. 8)Add chicken pieces followed by hot water and salt and cook thoroughly. 9)When the gravy becomes thick, remove from the stove. :- Kerala style chicken curry is ready.

Preparation Method of Kerala Style Easy Chicken Curry Recipe

1)Cut the chicken into medium sized pieces. 2)Marinate the chicken with red chilly powder, turmeric powder, coriander powder, pepper powder, garam masala and cardamom powder for 30 mins. 3)Heat oil in a pan. 4)Add ginger and garlic paste and fry until it turns golden brown in color. 5)Add sliced onions, green chillies, coriander leaves and curry leaves and stir well. 6)When it becomes light brown in color, add tomato pieces. 7)When the tomatoes become tender, add aniseeds. 8)Add chicken pieces followed by hot water and salt and cook thoroughly. 9)When the gravy becomes thick, remove from the stove. :- Kerala style chicken curry is ready.

Chicken Manchurian

INGREDIENTS:

·         Boneless Chicken (cubed) 1 kg

·         Salt as per taste

·         Garlic Paste 1 tbsp

·         Whole Red Chillies 4-6 (crushed)

·         Vinegar 2-3 tbsp

·         Soya Sauce 4 tbsp

·         Chilli Sauce 2 tbsp

·         Sugar 1 tsp

·         Tomato Ketchup 2 tbsp

·         Chicken Stock 2 cup( 2 maggi chicken cubes boiled in water)

·         Cooking Oil 4-6 tbsp

·         Corn Flour 2 tbsp (mixed with 5 tbsp chicken stock)

·         Carrot (julienne/pieces) 2 tbsp

·         Capsicum (julienne/pieces) 2 tbsp

For Marination:

·         Salt to taste

·         Vinegar 2 tbsp

·         Soya Sauce 2 tbsp

·         Sugar 1/2 tsp

For Garnish:

·         Spring Onion (chopped) 2 tbsp

Preparation :

 

      Marinate the chicken in marination ingredients.

      Keep aside for half an hour.

    In a pot, heat cooking oil on high flame. 

      Saute garlic paste in it for a while and add chicken (don't let the garlic change color).

      Fry the chicken on high heat till color changes and remove it from the pot.

      In the same pot, heat a little oil.

      Add in tomato ketchup, chili sauce, vinegar, soya sauce, salt, sugar, crushed chillies and pepper

   powder.

     Bring it to a simmer and add in stock.    Now add in chicken, capsicum and carrot.

   Then add in corn flour paste while mixing.

     Simmer it till gravy thickens, turn off the heat and add in spring onions.

   Pour the Manchurian over it.

    Serve hot with boiled rice or fried rice.