Category Archives: Indian Cuisine

Methi Chicken

Ingredients:

Chicken-750 grams
Onions-3 medium
Ginger Paste-1 tsp
Green chili- 3
Chopped Tomato -1 medium
1 Onion – Cut in big squares
Oil -2 tsp
Bay leaves -2 leaves
Green cardamom -5
Black cardamom -2
Cloves -3
Cinnamon -1 inch stick
Black peppercorns -5
Garlic paste -2 tbsp
Turmeric powder- 1/2 tsp
Red chili powder -1 tsp
Yogurt -1 cup
Dry fenugreek leaves (kasuri methi)-2 tbsp
Garam masala powder -1 tsp
Salt to tasteMETHOD:

Wash and cut chicken into medium sized pieces.Chop onions.Chop green chilies. Soak kasoori methi in a cup of water and keep aside.
Heat oil in a pan. Add bay leaves, green cardamoms, black cardamoms, cloves, cinnamon and peppercorns. Sauté until cardamoms start to crackle. Add onions and cook until translucent and soft. Make sure to stir continuously. Add ginger, garlic paste, turmeric powder, red chilli powder,Chopped green chillies and tomato. Sauté it till it releases oil. Add chicken pieces and cook on high heat for seven to eight
minutes.Cover the pan and cook on medium heat till chicken properly cooked.After that Switch off the flame and add beaten curd and square cut onions in it and mix it well.Now drain kasuri methi from water and add it. Add garam masala powder,and mix properly.Cook it for another 5 min on low flame.Serve hot with Indian bread.

MASALA EGG NOODLES

 

Ingredients:

  • 1 packet Noodles
  • 2 Medium Onion- Sliced Lengthwise
  • 3 chopped Tomato- Sliced Lengthwise
  • 3 Carrot – Sliced Lengthwise
  • 3 Green Capsicum – Sliced Lengthwise
  • 1 inch Ginger- Chopped
  • 3 – 4 Bulb Garlic- chopped
  • 4-5 Green chilli – Sliced Lengthwise
  • 1/2 tsp Red chili powder
  • 1/2 tsp Garam Masala Powder
  • 1/4 cup – Soya Sauce
  • 1/2 cup – Tomato Sauce
  • 1/2 cup – Green Chilli Sauce
  • 3-4 Tbsp- White Vinegar
  • Egg- 3-4
  • tblsp Oil

Method:

Boil the noodles as directed on the pack.
Drain them in a strainer and wash with cold water. Keep aside.
Heat oil in a nonstick pan and fry garlic, ginger, green chillies and onions until they are lightly brown.
Add Vegitables into it cook untill its 75% cooked.
Add tomatoes along with salt and masala.
Cook till tomatoes are tender.
Now add Eggs and mix it up with the mixture.
Add the noodles and stir well.
Add All Sauces and vinegar mix it well on high flame.
Cook for a while and remove the fire and serve immediately.

Matar Mushroom Masala

Ingredients:

  • Fresh Green Peas-2 cups
  • Button Mushroom – 300 gms
  • 2 tbsp oil
  • 4 cardamoms
  • 1 stick of cinnamon
  • 4 Cloves
  • 1 cup chopped onions
  • 2 tbsp ginger-garlic paste
  • 1 cup tomato
  • 1 tbsp chilli powder
  • 2 tsp Garam Masala Powder
  • 1 tsp turmeric powder
  • salt to taste
  • 1 tsp Sugar

Method:

Heat the oil in a pan, add the cardamoms, cinnamon and cloves and sugar saute it for 1 minute.Add onions and saute till onions turn golden brown.
Add the ginger-garlic paste, mix well and cook for 2 minutes on a medium flame.
Add the tomato, chilli powder, turmeric powder, garam masala and salt and cook till the oil leaves the masala.
Add the green peas and mushrooms and simmer for 20 to 25 minutes or till the green peas and mushrooms are cooked.When it becomes thick its ready.
Serve hot garnished with coriander.

MURG MUSSALLAM

Ingredients:
  • Whole chicken(with skin) – 1
  • Onion – 2 large
  • Ginger – 2 inch pc
  • Garlic – 10 – 15 cloves
  • Tomato – 4 large
  • Green chillies – 3-4
  • Garam masala powder – 1tspn
  • cinnamon – 1inch
  • cloves – 3-4
  • cardamon – 2-3 
  • Black Peppercorns – 1 tspn
  • Curd – 200 gm
  • vinegar – 1 tspn
  • turmeric powder – 1 tspn
  • orange color – 1/2 tspn 
  • Onion cut in large pcs – 1large
  • Refined oil 
  • Sugar to taste
  • Salt to taste

Method:

Get a whole chicken and prick it with a fork.Now take a grinder jar and make a paste with (onion,ginger,garlic,tomato,green chillies,garam masala pwd,cinnamon,cardamon,black pepper,cloves,curd,vinegar,turmeric pwd,orange color,salt,2tbsp refined oil).

Now marinate the chicken with this masala paste(quantity as required) for 5-6 hrs in refrigerator.

Take a heavy bottom(iron) vessel.Pour 3-4 tbsp refined oil in it and heat it.Now add the remaining masala paste n fry it for 5 mints.Place the marinated chicken in it along with cut onions.Cover it.And turn the chicken occasionally as required.After 45mins check the chicken if its cooked then serve with Indian Breads n salad.

PANEER BUTTER MASALA

 

Ingredients:
  • Paneer or Cottage Cheese(Cubes) – 200gm
  • Chopped Onion – 1medium
  • Ginger Garlic Paste – 1 tbsp
  • Green Chilli – 2-3 slit
  • Tomato Puree – 100ml
  • Tomato cut in 8 pcs -1 large
  • Chopped Coriander – 1tbsp
  • Garam Masala – 1 tspn
  • Tandoori Masala(optional) – 1/2 tspn
  • Cashew nut paste – 3 tbsp
  • Coriander Powder – 1 tspn
  • Turmeric Powder- 1/2 tspn
  • Red Chilli Powder – 1/2 tspn
  • Kasuri Methi – 1tbsp
  • Curd – 2 tbsp
  • Cream -1/2 cup
  • Refined oil
  • Sugar to taste
  • Salt to taste

 

Method:
Heat some oil and fry the Paneer cubes till it partially golden.
Take a kadhai Heat 3-4 tbsp oil in it.Add Onion fry it till golden brown and now add Ginger Garlic paste,green chillies cook it up.Now add tomato puree and cut tomato,sugar and salt cook till it release oil.Add all the dried masalas and little water again cook it till it release oil.Pour Cashew paste,curd and 75% of cream Cook it for 5-10 mins.

Garnish it with remaining cream and coriander.Serve hot with Indian Bread.

STUFFED CAPSICUM

Ingredient:
  • Capsicum(Blanched)- 4 small
  • Paneer – 250 gm
  • Chopped Onion – 1 medium
  • Chopped Ginger – 1/2 tsp
  • Chopped Garlic – 1/2 tsp
  • Chopped Tomato – 1 medium
  • Chopped green chilli – 2
  • Chopped coriander – 2-3 tsp 
  • Garam Masala powder -1/2 tsp
  • Chat masala – 1/2 tsp
  • Grated cheese – 4-5 tbsp 
  • Lemon juice – 1tsp
  • Salt to taste



Method:

Take a pan heat some oil.Add onion saute it,then add ginger and garlic paste saute for 5 min.Now add tomato,green chilies and salt to it and cook it for 5-6 min.Now add garam masala powder,chat masala n lemon juice.Mix it well and cook for 5-10 min.

Now take blanched capsicums sprinkle some salt inside it.Divde the mixture in parts and pour it in the capsicums.Pour some cheese on the top.Now place it all in greased baking tray and bake it in the oven at 200c for  10-15 min.

serve hot.

Crab Masala

Ingredients:
  • 1 kg medium size cleaned crab cut into pieces
  • Onion-1 medium
  • Green chilies- 3
  • Garlic cloves – 4-5
  • Ginger- 1 inch 
  • Tomato- 1 large  
  • Chili powder- 1tsp
  • Turmeric powder- ½ tsp 
  • Coriander powder - 1tbsp
  • Whole Garam masala 
  • Black pepper powder- 1 1/2 tsp  
  • salt to taste
  • 2 tbsp oil

Method:
Heat some oil in a pan and fry the crabs for 5- 10 mins on medium flame and keep aside.
Add onion,ginger,garlic,green chilies,whole garam masala and tomato in blender and make a roughly paste out of it.

Heat oil in a pan and Saute untill it releases oil then add all the powders and saute for another 2,3 minutes.add some water into it and Saute till oil separates from masala.Add Crab and salt,Cook well under low flame.
Add some lemon juice in it stir well.
Remove from heat and Serve hot with steamed Rice.

TANDOORI CHICKEN

Ingredient:
  • 4 Chicken Quarters
  • 2 tbsp Lemon Juice
  • 1 tbsp Garlic paste
  • 1 tbsp Ginger paste
  • 1 tbsp Green chilli paste
  • 4 tbsp  Yogurt
  • 1 tsp Cumin powder
  • 1 tsp Coriander powder
  • 1 tsp Garam masala
  • 1 tsp red chilli powder
  • 1 tsp Salt
  •  Half tspn orange Food Colouring
  • 2 tblsp melted Ghee
Method:
Make 3-4 cuts in each chicken quarter using a knife.
Put the chicken in an oven proof dish.Rub lemon into the chicken.Cover it.Let it marinate for about 30 minutes.
Combine garlic, ginger and green chilli and yogurt, red chilli powder,cumin,Coriander, Garam masala ,salt,food colour and the melted ghee and make a smooth paste like mixture.
Spread them over marinated chicken pieces.Coat the pieces with the yogurt marinade.
Cover it.Let it marinate at room temperature for about 5 hours.Turn once or twice maximum.
Place chicken in a oven at 180.Let it roast for 45 minutes.
 Check on it.
Bast frequently and turn once.The chicken should be tender and most of the marinade should be evaporated.Serve hot.

CHICKEN TIKKA

Ingredient:

  • 500 gm chicken(small pcs)
  • 1/2 cup yogurt
  • 1 tbsp red chilli powder
  • 1 tbsp ginger- garlic paste
  • 1/4 tspn food color
  • 1  tspn Garam Masala
  • 1 tsp salt
  • 1 medium Onion
  • 1 Green Capsicum
  • 1 Yellow Capsicum
  • 1 Red Capsicum
Method:
For the marinade, combine all the ingredients.
Mix the marinade and the chicken and leave it all day in the fridge, turning once or twice.
Place all Chicken and vegetables on the skewers(as shown on the image)To barbecue it.
Roast it on the oven at 180 for 30-45 minutes.Check on it,Turn the chicken often so that it doesn’t burn.
Serve hot with a pudina chutney.

VEGIE DELIGHT

INGREDIENTS:

  • 200 gm-Paneer (cut into squares)
  • 10-15 florets- Broccoli
  • 10 – Baby Corn(cut into 3 pcs)
  • 200gm- Button Mushroom
  • 1-Capsicum(cut in sqaures)
  • 1- Onion(cut in sqaures)
  • 1- Carrot(cut in lengthwise)
  • 1tspn- Ginger Garlic paste
  • 1 tspn- Kashmiri red chilli pwd
  • 1 tspn- garam masala pwd
  • 1/2 tspn – Tandoori masala pwd
  • 1/2 tspn- sugar
  • 1 tbsp- vinegar
  • 1/2 cup – tomato sauce
  • 3 tbsp- chilli sauce
  • salt to taste

METHOD:

Take a bowl n mix all ingredients (except sauces)marinade the vegies n keep it for 1 hr.

Then,take a kadhai or wok heat 3 tbsp refined oil ,then add the veg mix in it and cook it for some time when

its half done.Add Sauces in it give it a good mix and cook it for another 5-10 mints on high flame and stir it continuously.Its done.

Serve it hot.