Category Archives: Indian Cuisine

Lehsuni Mirch Murg

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Ingredients:
Chicken(with bone) – 500 gm
Garlic cloves – 10-15
Whole dry red chili – 5-8
Tomato – 1
Curd – 1 cup
Cream – 5 tbsp
Turmeric powder – 1/2 tsp
Kashmiri red chili powder – 1 tsp
Garam masala powder – 1 tsp
Lemon juice – 1-2 tbsp
Refined oil
Salt
Sugar

Method:
Marinate the chicken with lemon juice,garam masala,turmeric powder,red chili powder,curd,salt and keep aside for atleast 1-2 hour.
Soak whole red chilies in boiling water and keep aside for atleast 1/2 hour.
Make a paste with soaked red chilies,garlic and tomato.

In a kadhai heat some oil add the marinated chicken and saute it on medium flame.Stir occasionally.
When the chicken is half done add the chili garlic paste and sugar again cook it till the chicken is almost done.Add 1 cup of boiling water cook for another 8-10 minutes.Add cream in it cook for 5-8 minutes.
Serve it with any fried rice or pulao.

Tandoori Chicken in oven

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Ingredients:

Chicken(small) – Cut in four pcs
Ginger-Garlic paste – 2 tbsp
Hung Curd – 1 cup
Lemon juice – 1 tbsp
Garam masala powder – 1 tbsp
Cumin powder – 1 tsp
Coriander powder – 1 tsp
Turmeric powder – 1/2 tsp
Refined oil – 3-4 tbsp
kashmiri red chili powder – 1 tbsp
Kasuri methi – 2 tbsp
Red food color (optional) 2-3 pinch

Method:
Make some slits on the chicken.
Take a bowl add all the ingredients and make a good mixture.
Apply it all over the chicken well and keep it in the refrigerator overnight.
Then,keep it out of the fridge 3-4 hours before cooking.
Pre-heat your oven on 200 degree then place the marinated chicken two at a time on the rack or on a baking tray.Brush it with some oil and grill it for total 20-30 minutes or cooked perfectly.
(Flip it another side and brush with oil and again grill it in the middle.)
Repeat it with remaining chicken pcs.
Serve it with some onion,chili,lemon wedges and green chutney.

Gatte Ki Sabzi

INGREDIENTS:

For Gatte
Besan (Chick Pea Flour) – 2 cup
Turmeric Powder – 1/2 tsp
Red Chilli Powder – 1/2 tsp
Coriander seeds(Crushed) – 1 tsp
Salt – as per taste
asafoetida-1/3 tsp
Dahi (Yogurt) – 4 tbsp
Oil/Ghee – 5 tbsp

For Gravy
Tomato puree – 1 cup
Ginger-Garlic paste – 1 tsp
Dahi (Yogurt) – 1 cup
Cream- 1/2 cup
Coriander Powder – 1 tsp
Red Chilli Powder – 1/2 tsp
Kashmiri red chilli powder- 1 tsp
Kasuri methi- 1 tbsp
asafoetida- 1/2 tsp
Garam Masala – 1/2 tsp
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Salt to taste
Sugar- 1/2 tsp
Oil – 2 tsp

METHOD:

For Gatte
Take a bowl andmix all dry ingredients in besan.Add oil to the besan and dahi and mix it.Make it into a firm dough.Now, take a small ball of the dough and roll it into 1/2 inch thick cylinderical shape (about 6 inch long).Now take a large pot and boil water in it. Take enough water to put all the above made rolled gatte in it.Now, add the gatte in the boiling water. They should be fully merged in water.Cook it for10-15 min. Check by inserting a knife in one of the gatte shaped roll and make sure knife comes out clean.Once all are done, drain the gatte out of water. Do not throw water as we will use it for the gravy.Cut about 1/2 – 1 inch thick gatte.
Take a pan heat refined oil half of that pan.Fry the gattas till golden brown.Drain on a tissue and Keep aside.

For Gravy:
Add all dry masalas (except sugar and salt) to dahi and mix it well till smooth.Take a wide pan, add oil
Add asafoetida, mustard seeds,Cumin seeds and let them splutter
Now, add ginger and garlic and fry for a minute
Add tomato puree,salt,sugar and fry for 5-6 minutes.Add the dahi mixture and mix till the gravy releases oil.Now, add the fried gatte pieces in it, cover and cook for 10 minutes.Add Cream Cook for another 5 minutes.
Serve hot with steamed rice.

Beans Aloo Ki Sabzi

INGREDIENTS:
French beans/Beans(cut in 2 inch pcs)- 250 gm
Potato(cut in 16 pcs)-2 big
Tomato(cut in small pcs)- 1 large
Ginger paste- 1 tsp
Asafoetida- 1/2 tsp
Cumin seeds- 1/2 tsp
Turmeric powder- 1/2 tsp
Red Chilli powder- 1/3 tsp
Kashmiri red chilli powder- 1/ tsp
Garam Masala powder- 1/2 tsp
salt to taste
Sugar- 1/3 tsp
Refined oil-5 tbsp

METHOD:
Take a pan heat oil add all ingredients (except beans,potato,toamto)one by one on slow flame and add 1/3 cup of water.Now saute it for 5 minutes or till the masala releases oil on the sides of your pan.
Add tomato let it cook it for 5 minutes then add potato and beans mix it well in the masala gravy.Cook it with a lid till everything cooked properly.
Serve hot with any Indian bread.

Dahi Vada

INGREDIENTS:
Dhuli Urad dal/Skinless split black lentils- 1 cup
Curd- 250 gm
Tamarind Chutney- 1/2 cup
Chat Masala – 1/2 tsp
Cumin powder- 1/3 tsp
Salt
Sugar
Luke warm water – 5 cups
Black salt

METHOD:
For the vadas :-
Wash the Urad Dal till water runs clear. Soak overnight in 4-5 cups of water – overnight would be perfect.
Next day drain the dal,and add the dal about quarter cup at a time. Avoid adding water while grinding, but if the mixer/ grinder jams, add as little water as possible. Remember to wipe off and mix back the dal that sticks to the walls. Stop once you get a smooth thick batter.Take out the batter into a container.Add salt into the batter.Keep aside.
Heat oil in a kadhai for deep frying the vadas. Check the oil drop some of the batter and if it quickly rises to top with slight bubbles its ready.
Now time to fry,Wet your hand/spoon, take golf ball size batter and gently slide it in the hot oil. Don’t fry more than 4-5 at a time.Turn them around a couple of times so that they are evenly golden on all sides. Once done, take them out with a slotted spoon and put then into the Luke warm water and after 1-2 minutes take out the vadas n drain the water as much as possible by pressing with help of two palms.Set all the vadas like this in a big flat vessel.
In a bowl whisk the curd with 1/3 tsp of salt,1/2 cup of water and 1/2 tsp of sugar.Now pour half of the curd all over the vadas and keep aside for 1/2 an hour.

For serving:-
Put some of the vadas in a serving bowl and some of the whisk curd over it.Sprinkle some cumin powder,pinch of black salt and chat masala and pour some tamarind chutney over it and serve.

Peas Prawn

INGREDIENTS:
Prawn(Peeled)- 250 gm
Green Peas- 500 gm
Chopped Onion- 1 cup
Ginger-Garlic Paste- 1 tbsp
Chopped Tomato- 1/2 cup
Tomato Puree- 1/2 cup
Turmeric powder-1 tsp
Kashmiri red chili powder-1 tsp
Red chili powder- 1/2 tsp
Garam Masala powder- 1 tsp
Coconut Milk- 1 cup
Oil
Sugar-1 tsp
Salt to taste

METHOD:
Take a pan heat 5 tbsp of oil.Add chopped onion saute it until it becomes golden brown.Then add ginger-garlic paste again saute it till raw smell and flour gone.Now pour in tomato puree and chopped tomato into the pan.Cook it for 7-8 minutes.After that add all powdered masalas,salt,sugar and 1/2 cup of water,cook till masala releases oil.Add in prawn cook it for 5 minutes then add peas stir it well.Cook it for 10-15 minutes.Now pour coconut milk cook for another 7-8 minutes and its done
Garnish it with coconut milk and coriander.Serve hot with steam rice.

Kadhai Chicken

Ingredients:
Chicken Thigh-500 grams (cut into medium pieces)
Onions medium- chopped
Capsicum – 1 medium(cut in squares)
Cumin seeds-2 tsp
Black Pepper- 1 tsp
Coriander seeds- 2 tsp
Dry Red chili- whole and seedless
Turmeric powder-1 tsp
Kashmiri Chili powder-1 tbsp
Garam masala-1/2 tsp
Ginger paste- 1 tsp
Garlic paste – 1tsp
Tomatoes puree – 1 cup
Oil-4 tbsp
Salt to taste

METHOD:
Dry roast coriander seeds, cumin seeds,dry red chili and black peppercorns and grind to a coarse powder. Heat oil in a kadai,add onion and saute till lightly browned.Add Ginger-Garlic paste saute again for5 minutes.Add half the coarsely ground spice powder,turmeric,chili powder,garam masala and continue to cook for 5 minutes. Add tomato puree and salt.Add chicken and capsicum stir well.Add remaining coarsely ground spice powder and mix. Add half a cup of water and stir.Cover and cook on medium heat till the chicken is done.Garnish with green pepper slices and cream. Serve hot with indian bread.

Grill Chicken (indian style)

Ingredients:
Whole Chicken with skin – 500-700gms
Ginger-Garlic paste – 2 tbsp
1/2 tspn- black pepper
1/2 tspn- cumin powder
1/2 tspn-coriander powder
1 tspn- chili powder
1 tspn- kashmiri chili powder
2 tspn- garam masala powder
Salt to taste
3/4 cup- hung yogurt

METHOD:

Wash the chicken and prick it with a fork.
Combine all ingredients (except chicken) in a large bowl, stir until well blended. Add chicken,apply all masala mixture into the chicken in and out. Cover and refrigerate at least 8 hours and up to 24 hours.
Preheat your oven at 375.
Remove chicken from marinade and place on a grilling tray.Grill it for 1 hour turn in between.Check the chicken when its fully cooked.
Sreve it with salad and any indian bread.

Chole Bhature

Ingredients:
Bhature
1 cup Flour (Maida)
1/2 cup Suji (Semolina)
1/4 cup Dahi (Curd)
1/4 tsp Baking Soda
1/4 tsp salt
1/4 tsp Sugar
Water to make dough

For Chole:
1 cup boiled chole
1 big onion chopped
1 tsp ginger paste
1 tsp garlic paste
1/4 tsp Turmeric
1 tsp Coriander powder
3 medium tomatoes
1/2 tsp Garam Masala
1 tblsp Green Coriander chopped
1/4 tsp Red Chilly

METHOD:

To Make chole:
After the chole have boiled separate the chole from the water.
Heat oil in a kadhai and add the onion. Stir fry till little golden brown. Then add the powdered masala.
Fry for a 1 min and then add finely chopped tomatoes. Cook it till the masala leaves the side.
Now add only the chole and let it simmer for 5 – 7 minutes. Finally add some chole liquid and further cook for 10 minutes.
When the chole get be thick add the garam masala and chopped green coriander.
Transfer the choley to a serving dish and garnish with a piece of lemon split up into 4 pieces and finely chopped corainder leaves.

To Make Bhature:
Soak suji in 1/2 cup water for 15 – 20 minutes to make it soft.Then in a mixing bowl add all the ingredients under the bhature section along with soaked suji and mix well. Then little by little add water and knead a soft dough.
Now take a fresh bowl and transfer the dough in it and apply a thin layer of refined oil on the dough. Cover the bowl with a cling sheet and keep it aside for fermentation for 2 – 3 hrs in a warm place. Once it is ready it will be double in size.
Now remove the cling sheet and press the dough in the center to remove all the excess air and knead again.
To make the bhature, heat the oil and take a small ball of the dough and roll like puri but this needs to be kept thicker than poori. Fry the bhature’s till both sides are golden brown. Serve with chole and mix pickle.

If u don’t like bhature you can also serve chole with poori as poori chole.

Tandoori Chicken Masala

Ingredients:
For marinade:-
1 cup fresh yogurt (should not be sour)
1 cup finely chopped fresh coriander leaves
2 tbsps ginger paste
3 tbsps garlic paste
3-4 tbsps garam masala
6 peppercorns/ 2 dry red chillies
3 tbsps lime/ lemon juice
800 gm chicken (breast or thigh) skinless and cut into 4 parts.
For the gravy:
2 medium-sized onions finely chopped
1 tbsp ginger-garlic paste
1/2 cup tomatoes puree
1 tbsp garam masala
1 tspn kasmiri red pwd
1/2 tspn turmeric pwd
1 tsp sugar
1 cup cream
3 tbsps vegetable
Salt to taste

Method:
Make some slits on the chicken pieces.Keep aside.
Grind and all marinade ingredients (except yogurt) to a smooth paste in a blender.
Pour the above mix into a large bowl and add yogurt. Mix well. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate overnight.
Place the chicken pieces on the grill. Roast open till the chicken is browned on all sides and tender. Keep aside.(You can prepare it in your electric oven.Preheat your oven or grill to medium high (200 C/ 400 F. Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the chicken is browned on all sides and tender)

To make the gravy/ sauce:
Heat the oil in a deep pan on a medium flame and add the onion. Cook till soft.
Now add ginger-garlic paste.Fry for 2-3 minutes.
Add the Red chili powder,turmeric powder,garam masala,sugar,salt and tomato puree. mix well.Add the grilled Chicken pieces and stir. Cook for 10 minutes.Add the cream and mix well. Turn off the flame.
Serve hot with Naans.