INDIAN CHICKEN CURRY RECIPE!!!

INDIAN CHICKEN CURRY RECIPE

Ingredients:

1 tbsp butter
1 cup chopped apple
1 cup sliced celery
1 clove garlic, minced
1/2 cup chopped onion
2 tbsp cornstarch
2 to 3 tsp curry powder
3/4 cup cold chicken stock
2 cups milk
2 cups cooked chicken, diced
1 (3 ounce) can mushrooms, drained
Salt To Taste
Rice Ring
1/4 cup butter
1/2 cup chopped onion
1/4 cup slivered almonds
1/2 cup light raisins
6 cups hot cooked rice
6 1/2 cup ring mold

How to make curry chicken :

• Melt butter in saucepan; add apple, celery, garlic and onion. Cook until onion is tender. Combine cornstarch, curry powder, 3/4 teaspoon salt and broth.
• Stir into onion mixture; add milk. Cook until thickened, stirring constantly. Add chicken and mushrooms; stir and heat through. Serve over rice ring.
• Rice Ring : Melt butter in skillet; add onion and almonds (until golden). Add raisins; heat until plump. Add all to rice and mix.
• Press mixture into greased mold. Unmold at once on platter and fill with indian chicken curry.

INDIAN BUTTER CHICKEN RECIPE

Indian butter chicken is slightly sweet and sour. Restaurant style Indian butter chicken has tomato and cashewnut based gravy garnished with butter and cream.

Serves : 2
Cooking time : 50 mins

Ingredients:

300 gms Chicken breast boneless Marinate: 1 -2 tsp hung thick curd 1 tsp salt 1/2 tsp red chilli powder 1 tsp tandoori masala 1/4 tsp tandoori color Curry 2 tblsp Butter 2 tsp garlic paste 1 green chilly sliced 1/2 tsp Cumin powder 1/2 tsp Red chilly powder 1 tsp Salt 6 or 1/2 kg Tomato 10 Cashewnuts 1 Big tblsp Tomato Ketchup 1/2 tsp Sugar 1/4 cup Water 1/2 cup milk 2 tblsp Cream 1/4 tsp garam masala 1 tsp fenugreek crushed Finely chopped coriander leaves How to make authentic butter chicken : In a bowl take all the ingredients under the marinate head and the chicken pieces.The chicken pieces should be 1" inch in size. Mix well and keep aside for atleast 2 - 3 hrs Blanch, peel and puree the tomatoes. Keep aside. Soak the cashewnuts for 2 - 3 hrs in hot water and then strain and grind the cashewnuts into a fine paste. For the curry heat the pan and add butter and immediately add the garlic paste. Now add the sliced green chilly. Also add cumin powder, red chilly powder and salt. Add 1 tblsp water and mix well. Add the tomato puree and cook till the gravy leaves the side. Lower the flame and add the cashewnut paste and stir constantly. Now add the tomato ketchup, sugar and 1/4 cup water. Meanwhile in a separate pan shallow fry the marinated chicken pieces for 4 - 5 minutes. If overcooked then the chicken will get hard and stiff. Keep aside. Once the gravy comes to a boil add the chicken pieces. And cook for a minute. Now lower the flame add the milk and stir well. Cook for another minute and then add the cream. Mix well Now add the garam masala and crushed fenugreek leaves. Mix well. Transfer the chicken to a serving bowl and garnish with chopped coriander leaves, crushed fenugreek leaves and swirls of cream. Restaurant style Indian butter chicken is ready to be served with naan or tandoori roti. Authentic butter chicken is a very high calorie dish yet very very tasty. So dig in Note: 1. Milk should be at room temperature before adding to the gravy. 2. Add milk and cream at low flame only. 3. Add the garam masala only at the end.

Chettinad Chicken Masala / Chicken Dry Curry!!!

Chettinad Chicken Masala / Chicken Dry Curry

Chettinad is a small region in Tamil Nadu famous widely known for its delicious cuisine which very well reflects the authentic flavors of South India. People from almost all around the world have become fond of all the Chettinad recipes specially the non-vegetarian dishes. Kara kulambu, a spicy and tangy tasting vegetarian curry is another specialty of this cuisine. Luckily my neighbor is from that region and I have learnt some basic recipes from her which I'll be sharing with you later. Check out my beetroot coconut masala/beetroot pirattal recipe, it was one special recipe that she taught me. But today's recipe is from my Mom who learnt it from a recipe book she had. I love this preparation not only because it is chicken, but also because of the flavors. This Chettinad chicken masala is a dry version and has awesome flavors due to the addition of fennel seeds, cumin seeds and peppercorns. The masala powder made from these spices makes it too good and dry roasting these spices before grinding helps bring out the aroma and flavors very well. Goes well as sides with variety rice like pulao, biryani, fried rice, dal rice, sambar rice and also with chapatis and rotis. Lets see how to make this hot chicken masala. Try it out and let me know how you liked it. And thanks Mom for this wonderful recipe. 

To check out my other chettinad chicken recipe - Kozhi Vindhari/Chicken Vindhari click here!!

INGREDIENTS

(Serves 4 people)

1. Chicken - 500 grams (chopped into big cubes)
2. Shallots / Pearl onions - 75 grams (5 onions)
3. Ginger - 1 inch long piece 
4. Garlic pods - 1 
5. Dry red chillies - 6 to 8 
6. Cumin seeds - 3/4 spoon 
7. Coriander seeds - 1 spoon 
8. Fennel seeds - 1 spoon 
9. Peppercorns - 1/4 spoon 
10. Salt - As per taste
11. Oil - 5 spoon (Gingelly oil preferred)
12. Coriander leaves & Curry leaves - Few for garnishing (Optional)

PREPARATION METHOD

• Wash chicken pieces well in water and keep them aside.
• Heat a pan or wok and dry roast the following ingredients very slightly until you get a pleasant aroma. Take care not to over roast them or burn them. 

(For Masala Powder)
1. Dry red chillies - 6 to 8

2. Cumin seeds - 3/4 spoon

3. Coriander seeds - 1 spoon 

4. Fennel seeds - 1 spoon

5. Peppercorns - 1/4 spoon 

• After the dry roasted ingredients cools down and reaches room temperature, add them to a blender make a fine masala powder out of them and set aside. This is the authentic Chettinad chicken masala powder. You will get nearly 2.5 spoons of this masala powder.
• Peel onions put them in a blender and make a coarse paste out of it and set aside. 
• Also make ginger-garlic paste and set aside.
• Now heat a pan, add oil and after it heats up add the coarsely ground onions and saute until the raw smell goes. 
• Then add the ginger garlic paste and saute for a few minutes. 
• Now add the chicken pieces and saute well for 5 minutes. 
• Now add the prepared masala powder and stir well.
• After 2 minutes pour 1 cup of water, required salt and stir well. Cook on low flame.
• Close the pan with a lid and cook until the chicken gets cooked well. Sprinkle water if necessary and stir occasionally so that the chicken does not get burnt. Please cook on low flame. 
• When water evaporates and chicken seems well cooked remove from flame and serve. 
• Garnish with coriander and curry leaves if you wish.

TIP 1: The masala powder used here can be used to make other chicken curries too. You can prepare it in larger quantities and store them for future use. While preparing this spice powder please be careful not to over-roast or burn the spices. Just a mild roasting will do.

TIP 2: Use freshly prepared ginger-garlic paste for better flavor. 

TIP 3: You can also prepare this using a pressure cooker, after adding a cup of water close the pressure cooker with the lid and pressure cook for 10 minutes on low flame. But the pan method will be the best.

TIP 4: If you want a semi-gravy consistency pour another cup of water and cook until the oil starts to peep out of the gravy.

Delicious and Flavorful Chettinad Chicken Masala is now ready!! Serve with rice or any Indian bread varieties and enjoy!!

TASTY CHILLI PRAWNS FRY!!!

TASTY CHILLI PRAWNS FRY

Ingredients.

1. Prawns
2. Dry red Chillies
3. Garlic
4. Salt
5. Lemon Juice
6. Spring Onions
7. Soya sauce
8. Mixed Peppers
9. Oil

Preparation.

Step 1.

Wash Prawns devein it and marinate it with some crushed garlic,salt and lime juice.

Step 2.

Heat a not stick pan and dry roast some red chillies until nice aroma comes out and remove it in a plate.

Step 3.

Heat 2 tbsp of oil in a pan and add mixed peppers and fry them,then add the marinated prawns to it and fry them till they change it to pinkish in colour.. Now add roasted red chillies, some soya sauce and fry them for a while.

Step 4.

Add spring onions at the end when its time to remove it from heat, as it should be crunchy.Check the salt and lemon juice. 

  Enjoy……..

CHILLI CRAB GRAVY CHETTINADU STYLE!!!

CHILLI CRAB GRAVY CHETTINADU STYLE

Ingredients

1. Crab
2. Onion
3. Ginger & Garlic Paste
4. Turmeric
5. Coriander Powder
6. Garam Masala
7. Chilli Powder
8. Salt
9. Oil

Preparation

Step 1.

Crab what I took are small size and frozen one as you can see in the picture below.

Step 2.

Heat 2 tbsp of oil in a deep pan and add 1 finely chopped onion, when it turn slightly brown in colour, add 1/4 tsp of turmeric, 1 tsp of G & G paste and fry it until it loses its raw smell.

Step 3.

Now add 3 whole crabs and give a quick stir and cook for few minutes in oil, then add 2 tsp of chilli powder and salt a bit more than normal curries as it will be with shell we need to use more masala so that meat will absorb masala.

Step 4.

Now its time to add water till crab is dissolved in masala as you can see in the picture below.

Step 5.

Now add 1/2 tsp of Coriander Powder, 1/2 tsp of Garam Masala and mix it well and bring it to boil and take off from heat.

Step 6.

Crab should be in gravy for 2 or 3 hours so that they dissolve in masala and flavours will infuse to crab by this time, then Re-heat it and have it hot.

    
      Dip the crab meat in spicy masala gravy and have it.







Enjoy your Crab………

YUMMY FISH TIKKA!!!

YUMMY FISH TIKKA

Ingredients.

1. Fish
2. Salt
3. Ginger & Garlic Paste
4. Lemon Juice
5. Chilli Powder
6. Cumin Powder
7. Coriander Powder
8. Garam Masala
9. Orange & Red Colour
10. Yogurt
11. Oil

Preparation.

Step 1.

We have to Take skin and bone less fish (1/2 kg). Add 2 tbsp of lemon juice,1/2 tsp of G & G paste, Salt to taste as its first Marinate as you can see in the picture below and rest it for 20min.

Step 2.

For second marination add 1 tsp of chilli powder, 1/2 tsp of cumin powder, 1/ 2 tsp of coriander powder, colour, 1/4 tsp of garam masala and 2 tbsp of yogurt,2 tbsp of oil and mix well. Marinate it for at least 2 hours as you can see in the picture .

Step 3.

Pre Heat the oven  and place the fish in baking tray with foil in it and bake it for 20 min at 180c.

Step 4.

Turn the fish up side down once in between and then its ready to serve with chat masala on it, slice of lemon and onion or pudhina chutney.

Step 5.

You can even pan fry the fish with few tsp of oil.




Enjoy your Fish Tikka……….

MOST WANTED MUSHROOM EGG BIRIYANI!!!

MOST WANTED MUSHROOM EGG BIRIYANI


Ingredients.

1. Mushroom Curry
2. Eggs
3. Shahi Jeera
4. Corainder Powder
5. Kacha Masala
6. Garam Masala
7. Curd
8. Coriander
9. Mint
10. Green Chillies
11. Ginger & Garlic Paste
12. Lemon Juice
13. Chilli Powder
14. Red Colour
15. Ghee

Preparation.
Step 1.
I had some leftover mushroom curry, to that i added all biryani ingredients and  made biryani with some additional eggs in it, as it came out excellent here goes recipe for leftover mushroom biryani.
Step 2.
 
This is my leftover mushroom curry for that i added some mint, coriander, green chillies, garam masala, coriander powder, chilli powder, salt, G & G paste,Shahi jeera, kacha masala,curd and lemon juice roughly according to your curry and taste.
Step 3.

Add some boiled eggs to it. Please keep it in your mind that mushroom curry also consist of some masala, add extra ingredients according to it like salt, chilli’s and all.
Step 4.
Wash rice and soak it for 20 m.
Step 5.
Now boil water in a pan with some kacha masala, jeera and salt, once it starts boiling add rice and wait till it starts boiling. when it starts boiling wait for a while & drain rice and add it to marinated mushroom mixture and cook it for 30 mins under slow flame.
Step 6.

Rice should not be over cooked, as we want our rice to be grainy in our biryani. add some ghee and colour on top of it and cook for 30 mins.
Step 7.
Biryani is ready to eat, i assure you that no one can come to know that you used leftover curry in it. For my mushroom curry, do look at my mushroom curry with black pepper as i used this curry in this biryani.

 Enjoy……..

THE TOMATO CHUTNEY STYLISH FLAVOUR!!!

TOMATO CHUTNEY THE STYLISH FLAVOUR

Ingredients.

1. Tomatoes
2. Sesame seeds / Peanuts
3. Green Chillies
4. Fresh Coconut ( Optional )
5. Coriander
6. Curry Leaves
7. Turmeric
8. Ginger & Garlic Paste
9. Coriander Seeds Or Powder
10. Cumin Seeds
11. Mustard Seeds
12. Salt
13. Oil

Preparation.

Step 1.

Dry Roast 2 tbsp of sesame seeds  or peanuts and keep it aside.

Step 2.

Heat 2 to 3 tbsp of oil in a pan and add 1/4 tsp of mustard seeds and 1/4 tsp of cumin seeds and let them crackle. We can even skip this step of adding mustard and cumin seeds depend on personal taste.

Step 3.

Now add 4 green chillies or more as per your taste, few curry leaves and coriander and fry them.

Step 4.

Add 1/4 tsp of turmeric and 1/2 tsp of G & G paste some people will add garlic cloves instead of G & G paste  as it gives different taste.We can even make that if you like garlic flavour.

Step 5.

Now add 6 to 7 small pieces of fresh coconut and 4 tomatoes and fry them till they are soft and  tender.

Step 6.

Taste Depend on the way we cook, we can even fasten the process or cook it in low flame for longer period to get perfect taste.

Step 7.

Once its cooled blend it with roasted sesame seeds and  1/4th tsp of coriander powder, if seeds roast it along with sesame seeds and use it.

Step 8.

This tomato chutney will go very well with Dosa, Idly, Uthappam and chapathis.

Enjoy with Breakfast…….

EVER GREEN CHUTNEY!!!

EVER GREEN CHUTNEY

Ingredients

1. Mint
2. Coriander
3. Green Chillies
4. Lemon Juice
5. Garlic
6. Cumin
7. Salt

Preparation.

Step 1.

Wash all ingredients mint and coriander should be in equal quantities and add come green chillies according to the spicy you want and blend it with some cumin seeds, garlic & lemon juice.

Step 2.

Your Green chutney is ready. You can store as ice cubes as you can see in the picture above.

Step 3.

You can use this green chutney by mixing it with equal quantity of curd and serve it with any non veg starters as you can see in the pictures.

Step 4.

We can store it as ice cubes and use it when ever we want, we can even mix it with sour cream and use it for sandwich filler or as a spread on any type of bread.

Step 5.

Mix it with  some olive oil and use as dressing on salad.

Enjoy….

COCONUT CHUTNEY THE BEST

COCONUT CHUTNEY THE BEST

Ingredients

1. Coconut
2. Green Chillies
3. Coriander
4. Cumin
5. Tamarind Pulp
6. Salt
7. Oil
8. Curry Leaves
9. Mustard Seeds
10. Turmeric

Preparation.

Step 1.

Chop fresh coconut and add some green chillies, coriander, cumin seeds,salt, tamarind pulp and blend it to fine paste.

Step 2.

Heat oil in a pan add very small amount of mustard seeds, cumin seeds, curry leaves,and turmeric and add it to coconut paste and stir it well. Chutney is ready. It goes very well with any type of dosa.

Enjoy…….

BEST Puliyodharai Recipe!!!

BEST Puliyodharai Recipe

Ingredients:

Rice 1 1/2 cups
Tamarind (lemon-sized balls) 2 nos.
Peanuts (raw) ½ cup
White Til ¼ cup
Mustard seeds 1 tsp.
Whole Red Chillies 2 nos.
Gingelly oil 12 tbsps.
Turmeric powder ½ tsp.
Rice flour 1 tbsp.
Curry leaves 6-8
Salt to taste

Masala

Chana dal 2 tbsp.
Urad dal 1 tbsp.
Methi seeds 1 tsp.
Whole Red Chillies 10 nos.
Asafoetida ¼ tsp.
Curry leaves 6-8 nos.

Method:

1.Wash and boil rice in lots of water till ¾th done, drain, mix in 4 tablespoons of oil and let cool.
2.Soak the tamarind in warm water and extract the pulp and keep aside.
3.Heat 2 tablespoons of oil and fry the masala ingredients. Cool and grind to a coarse powder.
4.Soak the peanuts for 5 minutes and drain. Dry roast the til seeds on a tava on medium heat, cool and pound to a coarse powder.
5.Heat the remaining oil in a vessel. Temper oil with mustard seeds, red chillies and curry leaves. Add the peanuts and fry for a while.
6.Add the tamarind pulp and cook for a few minutes. Add the masala powder and turmeric powder and bring this to boil and continue simmering till the raw smell goes.
7.Add salt and rice flour dissolved in little water. Mix well.
8.Stir frequently till the oil floats on the top and the mixture reduces to a fairly thick consistency.
9.Add the cooled rice and toss to mix well. Sprinkle the til powder and serve immediately.

Tip: You can make this tamarind mixture in larger quantity and store in the refrigerator. Mix with hot rice whenever required. Use extra oil for longer shelf life.

SUPER INDIAN CHEESE OMELETTE!!!

INDIAN CHEESE OMELETTE

Ingredients.

1. Eggs
2. Mushrooms
3. Tomatoes
4. Onions
5. Green Chilli’s
6. Coriander
7. Chilli Powder
8. Pepper Powder
9. Turmeric
10. Ginger & Garlic Paste
11. Spring Onions
12. Cheese
13. Salt
14. Milk
15. Oil

Preparation.

Step 1.

Take a Bowl Add 1 tsp of finely chopped onion, 1tsp of tomatoes, 2 green chilli’s, some coriander, salt to taste, 1/4 tsp of chilli powder, pinch of turmeric, 1/4 tsp of coriander powder, 1/4 tsp of G & G paste, garam masala 1/4 tsp.

Step 2.

Mix them with few tsp of milk so that no lumps are formed.

Step 3.

Add 1 egg to it and mix them well mean while  heat a non stick pan with 1 tsp of oil and add the egg mixture to pan as you can see in the picture.

Step 4.

Now add chopped Mushrooms, spring onions, and grated cheese as you can see in the picture below and cook it in low flame for 10 m with lid covered.

Step 5.

This omelette will be cooked only one side no need to flip the omelette. Insert a fork and see if it is done or not.

Step 6.

Your omelette is ready to serve…. Good Breakfast

Enjoy…….

5 MINS MANGO PICKLE!!!

5 MINS MANGO PICKLE

 

Fresh mangoes are all over the place, sweet and sour delicious juicy goodness! After having my fill of sweet , I got my hands on some small sour raw ones and decided to make a super quick, fresh, ready to eat pickle...so here goes the recipe...

Ingredients-

Raw mangoes- 1 kg (washed and peeled)
Mustard oil-1\2  cup
Onion seeds (kalonji)- 1tsp
Fenugreek seeds (methi seeds)-2 tsp
Aniseed (saunf)- 2 tsp
Turmeric powder-1 tsp
White til- 1/2 tsp
Sugar/ jaggery-2 tsp
Whole red chillies-4-5
Green chillies- 4-5 slit
Asafoetida (hing)- 1 pinch
Cumin seeds-a pinch
Cayenne pepper ( deggi mirch)-2 tsp
Redchilli powder- acc.to taste
Salt- acc. to taste

Method-

Take the peeled mangoes and slice into small pieces.

Heat mustard oil in a heavy bottom pan and add mustard oil, after 2 mins, lower flame and add all the ingredients in the order listed.

Fry the spices for a minute.

Add the sliced mangoes, and mix well to coat evenly, cook for a minute.

Cool and transfer to an airtight container, keep refrigerated.

Will keep for upto 2 weeks.

Enjoy with hot parathas, dal- rice...basically to spice up any meal!