Wednesday, June 7, 2017

Chicken Masala Recipe

Ingredients for Chicken Masala Recipe:

Chicken - 1 kg, cut into medium pieces, cleaned
Onions -  2  large, finely chopped
Green chili - 2 to 3, whole or sliced
Ginger garlic paste - 2 tbsp
Tomato paste - 2 cups
Red chili powder - 1 tsp
Garam masala powder - 1 tbsp
Turmeric - 1/2 tsp
Oil - 3 tbsp
Coriander leaves - 1 tbsp
Salt, as required

Method for Chicken Masala Recipe:

Heat a non-stick kadai, add onions and saute. Add to it ginger-garlic paste, green chilies and continue to cook until onions are soft.

Add red chili powder, salt, garam masala powder, turmeric and fry.

Add tomato paste and continue to cover and cook. Cook until the mixture is homogeneous.

Add chicken and mix well. Cover and continue to cook on a low flame. Add little water and allow the chicken to cook. Give a stir at regular intervals. Check the gravy, if needed add little water. But the gravy should be thick. Check the seasoning.

Garnish with coriander leaves and serve hot with roti and steam rice.

Tuesday, June 6, 2017

Prawns Balchao Pickle Recipe

Ingredients for Prawns Balchao Pickle Recipe:

Prawns - 500 gm
Onion - 1, chopped
Tomato - 2, finely chopped
Garlic - 10 flakes, chopped
Ginger - 5 gm
Dry red chilies - 5 to 7
Garam Masala Powder - 1 tbsp
Vinegar - 3 tbsp
Curry leaves - 1 sprig
Salt, as required
Oil - 2 tbsp

Method for Prawns Balchao Pickle Recipe:

Grind dry red chilies along with ginger, garam masala powder and vinegar.

Heat oil, saute garlic and onions. Drop in the ground paste and continue to saute.

Add the chopped tomatoes and cook on low flame until it is mixed well and homogeneous. Keep adding little water in intervals.

Add prawns and salt. Cook till done.

Monday, June 5, 2017

Indian Crab Curry Recipe

Ingredients for Indian Crab Curry Recipe:

Crabs - 4 medium sized
Onion - 3
Tomato - 2, finely chopped
Kashmiri red chilies - 3 to 4
Fresh coconut - 1 cup
Tamarind paste - 1 tbsp
Coriander powder - 2 tsp
Turmeric powder - 1/2 tsp
Ginger - 1" inch
Garlic - 5 to 6 flakes
Cumin seeds - 1 tsp
Cinnamon stick - small piece
Oil - 3 tbsp
Salt, as required

Method for Indian Crab Curry Recipe:

Wash and clean crab. Pull off the top shell, discard the stomach bag. Discard the greyish white fingers. Wash and clean them again.

Grind coconut along with red chilies, coriander powder, turmeric, garlic, cumin seeds, onion and cinnamon to fine paste. (Add little water if required).

Heat oil and fry the ground paste. Add the crabs and continue to fry.

Add chopped tomatoes and salt. Stir and continue to cook.

Add tamarind paste and mix well. Cook for few more minutes and check the seasoning.

Serve hot.

Sunday, June 4, 2017

Indian Masala Lobster Curry Recipe

Ingredients for Indian Masala Lobster Curry Recipe:

Lobsters - 4 large, live
Tomato - 4, chopped
Onion - 2 large, finely chopped
Tamarind paste - 1 tsp
Coriander powder - 1 tsp
Chili powder - 1 tsp
Turmeric - 1/2 tsp
Vinegar - 1 tbsp
Cumin seeds - 1 tsp
Cloves - 4
Ginger - 1 tsp, finely chopped
Salt, as required
Oil - 2 tbsp

Method for Indian Masala Lobster Curry Recipe:

Boil live lobsters. Once done set aside. Remove the meat from shells.

Dry roast coriander powder, cumin seeds, cloves, turmeric, chili powder and grind along with vinegar.

Heat oil, drop in chopped onions and ginger, saute. Add the ground paste and lobster meat. Fry for a few minutes.

Add water enough for desired gravy. Add salt, and finely chopped tomatoes. Cook.

Finally add tamarind paste. Check the seasoning and remove from heat.

Serve hot.

Wednesday, May 31, 2017

Chana Dal Pakora Recipe

I have learnt this Chana Dal Pakora recipe from my mom😊 This is an amazing all time vegetarian starter, very easy to make and tastes awesome. One can prepare it in no time. Best part about this pakora is that they stay crispy a lot longer time after frying. This chana dal pakora recipe can be served as anytime snack, or even in child's tiffin, a great party starter, good accompaniment with boring lunch and so on. Just need couple of hours to soak the dal and it's ready!

Ingredients for Chana Dal Pakora Recipe:

Chana dal (chickpea dal) - 2 cups
Onions - 1 large, finely chopped
Green chili - 2, finely chopped
Curry leaves - 8 to 10, coarsely chopped
Coriander leaves - 2 tbsp, finely chopped
Salt, as required
Oil, for frying

Method for Chana Dal Pakora Recipe:

Wash and soak chana dal for a couple of hours.

Remove water and ground the dal to coarse paste. Add to it chopped onions, chopped green chili, curry leaves and salt. Mix well.

Heat oil and drop spoonful of mixture in oil. Fry on medium flame till well done.

Serve hot with green chutney.

Tuesday, May 30, 2017

Kasoori Jhinga Recipe - Easy and Yummy Prawn Starter

Ingredients for Kasoori Jhinga Recipe:

Tiger prawns - 1 kg, deveined and cleaned
Curd - 1 cup, beaten
Besan (gram flour) - 1 cup
Coriander leaves - 2 cups, chopped
Lemon juice - 3 tbsp
Ginger garlic paste - 2 tbsp
White pepper - 2 tsp
Kasoori Methi - 1 tsp
Chaat masala - 1 tsp
Saffron - few strands
Oil, as required

Method for Kasoori Jhinga Recipe:

In a bowl, mix curd with ginger-garlic paste, coriander leaves, white pepper, kasoori methi, saffron strands and salt. Mix well.

Lightly dry roast gram flour and mix it with the marinade.

Add prawns  to the marinade and set aside for at least 4 hours.

Cook the prawns on a hot tandoor till done. Brush little oil on prawns while cooking.

Once done sprinkle lemon juice and chaat masala. Serve hot.

Monday, May 29, 2017

Vegetarian Chatpata Starter Recipe - Easy Savoury Starter with Sprouted Moong

Ingredients for Vegetarian Chatpata Starter Recipe :

Moong sprouts (green gram) - 1/4 cup, washed and parboiled
Cabbage - 1/2 cup, chopped
Carrot - 1, grated
Coriander leaves - 2 tbsp, chopped
Green chili - 2, chopped
Garlic - 1 tsp, chopped
Flour - 250 gm
Butter - 2 tbsp, melted
Vinegar - 1/2 tsp
Salt, as required
Oil, fir frying

Method for Vegetarian Chatapata Starter Recipe :

In a kadai, saute sprouted moong with cabbage and carrots with little oil till light brown. Turn off heat, add coriander leaves and mix well. Allow it to cool.

Once cool, add salt, vinegar, garlic and green chilies. Mix well.

Mix butter and salt with flour and knead to smooth dough using little water. Divide the dough into small, equal portions. Roll each portion into small puris or discs.

Apply butter and place a spoonful of vegetable filling over each disc. Close the disc in any shape you desire.

Heat oil and deep fry the chatpata starters till golden on medium flame.

Serve hot with green chutney and tomato ketchup.


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