CHICKEN WHITE KORMA-SUCCULENT PIECES OF CHICKEN IN A SUBTLE WHITE SAUCE!

WHITE GRAVY- A different version of "KORMA",In this we avoid using chillies of any kind and if one wishes a little spice then green chillies and red chillies should be avoided and use White pepper powder to give the spice and keep the color white,Its a very creamy and subtle gravy yet very very exotic in its taste.A great blend of mughlai and nawabi cuisine.
Heres the recipe:
Cooking time: 35mins.
Preparation time:15mins
Serves:-5 persons.

Ingredients:

• Chicken-500gms(medium sized pieces)
• Cashewnuts/Kaju- 15no
• Almonds/badam- 15no
• Curd-200gms.
• White pepper powder/Safed kali mirch- 1tsp
• Ginger paste/Adrak-1tsp
• Garlic paste/Lehsun-1tsp
• Rose water-1tsp
• Thin cream-3tbsp
• Salt to taste
• Oil/Ghee-2tbsp.

Cooking method:

• Wash the chicken pieces thoroughly and squeeze out all the excess water.
• Soak almonds and cashewnuts in a cup of hot water for about 20 mins.When cool peel the almonds,throw the peel and grind both in the same water to a very smooth paste.
• Beat curd till smooth and lump free.
• In a deep pan heat oil and add ginger and garlic paste saute for a minute and then add the chicken pieces,Cook for about 5 mins on a high flame,stirring continously to avoid burning.Now add the curd and the kaju and badam paste,pepper powder and salt with 1/2 cup of water,Cover and cook on a slow flame for about 20 mins.Check in between,this gravy has a tendency to stick to the bottom,Add lil water if needed.
• The gravy at this stage will be thick and the chicken cooked,Add rose water and the cream and cook covered for another 2 mins.
• Ready to serve.

MUTTON DOPYAAZA-LAMB COOKED IN PLENTY OF ONIONS AND RAW MANGO!!!

This dish is cooked in onions which are twice in amount of the meat used hence the name "Do-pyaza",it dates back to mughal period.At present it forms a important part of  Hyderabadi cuisine,a sour agent is added in the form of raw mango,lime juice to give it the tangy flavour.The sweetness of onions n tangy agent added gives the dish a taste to die for.
Heres the recipe:

Cooking time:1hr.
Preparation time: 20mins
Serves- 7-8persons.

Ingredients:

• Mutton- 1kg(you can use beef,chicken).
• Ginger paste-1tsp.
• Garlic paste- 1tsp.
• Ghee- 1/4cup.
• Onions-3 cups( little thick slices).
• Raw mango- 2no(medium sized- thinly sliced).
• Garam masala powder-1tsp.
• Turmeric powder-1/4tsp.
• Corriander powder-2tsp.
• Red chilli powder- 1tsp.
• Green chillies -2 -3nos (slit )
• Corriander leaves- 2tbsp
• Salt to taste.

Cooking Method:

• Wash the mutton thoroughly and take out all the excess water.
• Heat ghee in a pan and add the onions and saute till translucent now add ginger and garlic paste and stir for a minute.
• Add the mutton pieces and salt,on a medium flame keep stirring till water left by the mutton is fully absorbed.
• Now add all the spices.along with 2cups of water,cook covered for about 20-30 mins till mutton becomes tender.

Note: to cut down the time u can pressure cook at this stage.

• In the final stage add raw mango and corriander leaves and cook covered for another 10mins.
• Serve hot with rice or rotis or any bread.

NARGISI KABAB-MINCED MEAT PATTIES WITH EGG FILLING!!!

Nargisi kabab-made with minced meat of lamb,beef or chicken with various spices and herbs and lentils and then filled with whole eggs.It is basically prepared with SHAMI-KABAB mixture or normal KOFTA mixture and then covered on whole eggs and fried.
It is served as an appetizer or as a side dish in your main course meal.
Heres the recipe:

Cooking time:40-50mins
Preparation time:15mins
Yields: 6

Ingredients:

• SHAMI-KABAB MIXTURE OR KOFTA MIXTURE (Click on the link for the recipe).
• Eggs-8
• Oil for shallow frying

Cooking method:

• Make the kabab mixture(this recipe is made with shami-kabab mixture).
• Hard-boil six eggs.
• Cool and remove the egg shell.
• Now cover each  whole egg with the kabab mixture neatly.keep aside.

• Heat oil in a pan.
• Beat the remaining two eggs well.
• Dip the kababs in egg and then shallow fry on medium heat till golden brown evenly.
• Cut the kababs in half.
• Serve hot.

This goes to Mona's event.

Haleem-Blend of Meat slow cooked with wheat,lentils and spices!!!

This traditional dish is a blend of wheat, meat,lentils and spices and is slow cooked for atleast 7-8hours which results in a paste and sticky like consistency,It is especially prepared in the Muslim countries during Ramadan and Muharram months and relished by all.It is high on calories and therefore, is a nice way to break the month-long fast of Ramadan. Hyderabad is famous for its haleem,Be it parties,marriages and any get together,haleem is on the menu,haleem of  Pistahouse is very famous,with a dash of pure ghee n squeezed lemon it tastes divine.Its a complete meal but served as an appetizer. Many people have this with tandoor naan and boiled eggs.But with or without it,this dish is great in itself.So try it out ,I bet u all will love it!!Here is my version:



 Cooking time- approx 1 hr
 Preparation time-20 mins
 Serves- 4 to 5 persons




Ingredients:

• Boneless pieces of chicken/lamb/beef-500gms
• pounded wheat-250gms
• Ginger-Garlic paste-4tsp
• White lentils/urad daal-100gms
• Split bengal gram/chana dal-50gms
• Red Chilli powder-1 tsp
• Turmeric powder-1/2 tsp
• Yoghurt-200gms
• fried onions-1 cup
• Garam Masala powder- 1 tsp
• Black Pepper powder-1 tsp
• Whole garam masala- 1" cinnamon stick,2 cloves,1/4 tsp shahjeera,2-3 cardamom
• Ghee-1/2 cup
• fresh coriander-1/2 cup
• fresh mint-1/4 cup
• green chillies-5-6
• lemon juice-1tsp
• Cooking oil-1/2 cup
• medium-sized onion chopped-1
• Salt to taste

Cooking Directions:

• Clean the lamb/chicken/beef,trimming all the excess fat.Mix the lamb/chicken with chopped onion, 1tsp of Ginger-Garlic paste,salt,Red chilli powder,1/2 tsp Garam masala powder and 1/4 tsp tumeric n pressure cook it for atleast 25-30 mins,5 mins on high flame and rest on a slow flame.Cool and shred the meat.keep it aside.
•  Boil the cracked wheat along with lentils,1tsp ginger-garlic paste,1/4 tsp turmeric powder,3-4 green chillies,1/2 tsp black pepper powder.when this mixture is cool mash it lightly with a hand blender for a few seconds. 
•  Heat oil in another container add the whole spices,2 tsp ginger n garlic paste,the cooked and shredded lamb/chicken,remaining green chillies, fresh coriander n mint leaves and saute for few minutes.Add yoghurt and remaining garam masala powder and black pepper powder saute for another 10 min till oil starts to float on top.remove half of this oil n keep it aside.Add water and bring it to a boil.Add ghee and the cooked Wheat and mix well.Add salt to taste.let this simmer for 30 mins.keep stirring in between else it sticks to the bottom.
•     Serve hot Garnished with fried onions, cashew nuts.And on top put little oil(the floating oil which was taken out)

This goes to Mona's event.

DUM KA MURAGH-SLOW COOKED CHICKEN IN A RICH ALMONDS,PISTACHIOS AND CASHEWNUTS GRAVY-VIOLA!!!

DUM-This is a method of cooking in which the food is slow cooked in a clay pot sealed with a dough  to not let out the steam and the food is cooked in its own steam and moisture let out by the vegetables,meat,fat content of the food.First the food is heated to a high temperature and then simmered for hours.This method of cooking was widely used in the kitchens of the mughals and popular in the norther part of India.
This method of cooking gives the dish amazing flavour and aroma apart from great taste and preserving the nutritional element also at the same time.The very famous 'Dum biryani','Dum aloo','Dum ke kabab','Dum ka muragh(chicken)', are all examples of this tyle of cooking and all a major part of the festivities of the city of Hyderabad,India.
Heres the recipe:

Cooking time:40-45mins
Preparation time:20mins
Serves:4-5persons


Ingredients:

• Chicken pieces-1kg
• Yogurt/Dahi-1cup
• Almonds/Badam- 10no
• Pistachios/Pista-15no
• Cashewnuts/Kaju- 10no
• Black pepper powder-1tsp
• Green chillies-5
• Red chilli powder/lal mirch powder- 1tsp
• Ginger and garlic paste-2tsp
• Onions/Piyaz- 1no(medium size)
• Tomato ketchup- 2tbsp
• Red hot sauce-2tbsp
• White vinegar-4tbsp
• Garam masala powder- 1tsp
• Strawberry red food color-1/4tsp
• Cooking Oil-1/2 cup
• Corriander leaves/Dhanya(chopped)-1/2cup
• 2 cups of flour formed in to a stiff dough for sealing the pan or you can put a heavy object on the lid.
• Salt to taste

Cooking method:

• Clean the chicken trimming all the excess fat,wash thoroughly.Put it in a sieve draining all the excess water.
• Dry grind almonds,pistachios and cashewnuts to a fine powder.keep aside.
• Wet grind onion and green chillies to a fine paste.keep aside.
• Take a bowl whisk yogurt and then add red chilli powder,black pepper powder,ginger and garlic paste,garam masala powder,tomato ketchup,red hot sauce and white vinegar and the dry ground almonds,pistachios,cashewnuts powder..Mix well.keep aside.
• Heat oil in a heavy bottomed pan add onion and green chilli paste and saute for 5mins till the raw smell of onion goes.
• Now add the yogurt mixture and the chicken pieces,mix well.Add food color dissolved in 1/4cup water.mix well.Let the mixture come to a boil and cook for another 5 mins on a high flame.The chicken will lose its water,so do not add more water.
• Now cover it with a lid and seal it with the dough or keep a heavy object on the lid and simmer it on the lowest flame for about 30-40mins.

Note:if the flame is high the food will burn and stick to the bottom.

• By this time the water will be absorbed and the gravy will nicley coat the chicken.
• Serve hot.

KOFTA CURRY-MEAT BALLS IN YOGURT GRAVY FRAGRANT WITH CARDAMOM!!!

KOFTA CURRY-made with the basic kofta in a rich gravy of cashewnuts,yogurt and spices and herbs.Its a very exquisite and popular recipe served with rice and naans.
Heres the recipe:

Cooking time:30-35mins
Preparation time:10mins
Serves:5-6

Ingredients:

• Koftas(see this recipe)-15
• Yogurt- 1 1/2cups
• Tomatoes-2no
• Cashewnuts-10
• Coconut powder-1/4cup
• Red chilli powder-1tsp
• Green chillies-2no
• Dhanya powder-1tsp
• Ginger and garlic paste- 1tsp
• Turmeric powder/Haldi- 1/4tsp
• Cardamom powder/Elaichi-1/2tsp
• Corriander leaves(chopped)-1/4cup
• Salt to taste
• Oil-1/2cup

Cooking method:

• Prepare the koftas according to this recipe and keep them aside.
• In a grinder put tomatoes,cashewnuts,yogurt,coconut powder and all the ingredients except corriander leaves and grind to a very fine paste.
• In a deep pan heat oil and add the paste along with 1/2cup water and cook for atleast 15mins till oil separates from the mixture.
• Now put the koftas which are shallow fried in the gravy,coriander leaves and add water,Add water according to the desired consistency.
• Cook covered for atleast 10mins on a very slow flame.
• Serve hot with rice or naan.

CHICKEN SHAHI KORMA-CHICKEN IN THICK YOGURT AND CREAMY GRAVY!!!

KORMA-This curry of mughlai origin, is made up of thick yogurt, nuts paste, spices and herbs.Its a very festive dish, served with Naans and rice.They are varieties of it like the 'Navratan korma', 'Shahi korma' ,
'Vegetable korma', etc and is a very favourite of Mughlai cuisine lovers.
Heres the recipe:

Cooking time :20-25mins
Preparation time: 15mins
Serves: 6

Ingredients:

• Chicken with bones-500gms
• Yogurt-200gms
• Onions (sliced) - 1no (large-size)
• Ginger and garlic paste-2tsp
• Red chilli powder-2tsp
• Green chilies-4-5
• Garam masala powder-1tsp
• Turmeric powder/haldi-1/4tsp
• Corriander leaves (chopped) - 1/4cup
• Mint leaves / Pudina (chopped) - 1/4cup
• Almonds-10no
• Cashewnuts-10no
• Pistachios/Pista-10no
• Salt to taste
• Cooking oil-1/2cup (8tbsp)

Cooking Method:

• Wash and clean the chicken pieces.
• Grind Almonds, Cashewnuts and Pistachios in to very fine powder.
• In a blender put Yogurt, Ginger and garlic paste, Red chilli powder, Garam masala powder and turmeric powder and blend well.
• In a mixing bowl put the chicken pieces, put the blended yogurt mixture and the almonds, pistachios and cashewnuts powder and salt.Mix well.Keep it covered for atleast 1/2hr.
• Meanwhile in a deep pan heat oil and add the sliced onions and fry till nice goden brown.Add the chicken marinade cook for 5-8 mins on medium heat stirring well.
• Add 1 / 2 cup water along with the whole green chillies, corriander leaves, mint leaves.
• Cover and cook for another 15mins on a slow flame,stirring in between to avoid burning and add about 1/4 cup of water if it starts sticking.Adjust the gravy if you want a thinner consistency add water accordingly.
• Serve hot with Naan or Rice.

TANDOORI CHICKEN- CHICKEN IN SPICY MARINADE AND GRILLED TO PERFECTION!!!

This grilled Indian dish has Mughlai origins.It has become a major part of Indian fast-food and also forms a part of formal cuisine.A starter,side-dish or a whole-meal give it any name you want.
The word 'Tandoori' comes from the fact that it is baked in a 'Tandoor'- a clay chamber heated it up with live charcoal and used for baking at very high temperatures.The charcoal smoke gives the dish a distinctive flavour.Tandoor is used for cooking and baking Naans,tikkas,tandoori chicken and various breads.
Tandoori chicken-whole chicken marinated in thick yogurt and various spices and then grilled in a Tandoor.Heavenly!!!
Usually one doesnt have a Tandoor at home,one can bake it an oven,this recipe is for all who dont have a Tandoor and an oven,no worries you can still have your Tandoori-Chicken,I have used a pan but the taste is all the same.Try it out and you will never regret it.

Cooking Time: 20-30mins
Preparation time: 15mins
Serves: 2-3persons.

Ingredients:

• Whole Chicken/Chicken large pieces- 1kg
• Yogurt- 5tbsp
• Onions(Thick slices)- 1no(large)  -(optional)
• Red chilli powder- 1tsp
• Lime juice- 3tbsp
• Ginger and Garlic paste-2tsp
• Black pepper powder- 1tsp
• Garam masala powder- 1/2tsp
• Turmeric powder/haldi-1/2tsp
• Corriander powder/dhanya- 1tsp
• Cumin powder/Zeera powder- 1tsp
• Dried Fenugreek leaves/Kasuri methi(crushed)- 1tsp
• Chat masala powder- 1tsp
• Gram flour/Besan-1tsp
• Salt to taste
• Kewra essence/Rose water-1/4tsp
• Strawberry Red food color-1/4tsp
• Oil- 2tbsp

Method:

• Clean and wash the chicken/chicken pieces.
• Make deep diagonal cuts.
• Rub in the lime juice and salt in these cuts.keep aside.
• Take a muslin cloth and put yogurt  tie the cloth and hang it around 1/2 to 1 hr, with this all the excess water comes out and you get nice and thick yogurt.
• To the thick yogurt add all the ingredients except the onions and mix well,this is the marinade.
• Apply the marinade on the chicken nicely and keep the chicken in the fridge for atleast 2-3hrs.

Note:Give atleast 2-3hrs for the meat to marinate.Keeping  the marinade overnight gives a very good taste and meat comes out nice succulent.

• Heat a pan,lightly laze with oil ,the pan should be so hot that the moment we put the chicken it should immediately seal the juices without letting water ooze out of the chicken.

Note:Whenever one is using a pan to make tikkas or any marianted meat the pan should be very hot,so when we put the meat on the pan the juices are sealed else the entire dish is spoiled.

• Mix the onion slices with the chicken pieces.Put the chicken or chicken pieces on the pan,the pan should be hot and on medium flame.keep turning the chicken pieces once in a while to avoid burning.It takes about 20-25mins for the chicken to get cooked and get a even reddish-brown color.
• Serve hot with Naan and mint dip.

This goes to CWS event hosted by Radhika and Priya.