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.

CHICKEN TIKKA- GRILLED CHICKEN PIECES IN FLAVOURFUL SPICES!!!

Chicken tikka- Chicken is the most grill freindly foods,marinate them in spices put them on skewers then on to the grill or straight on the grill and you are ready with a superlicious yummy food..A very famous fast food and yet there is less usage of fat,you can practically avoid using fat,the food will cook in its own fats.Grilling food is a very summer time activity where fun and food comes together.

Heres the recipe:
Cooking time:20mins
Preparation time:15mins
Serves-4-5 persons

Ingredients:

• Boneless chicken-1kg( I used breast meat)
• Yogurt/dahi-3tbsp
• Ginger paste/adrak paste-1tsp
• Garlic paste/Lehsan paste-2tsp
• Red chilli powder-1tsp
• Whie pepper powder- 1tsp
• Cardamom powder- 1tsp
• Dried fenugreek leaves/kasuri methi powder- 1tsp
• Lime juice/Nimbu ka ras-2tsp
• Soya sauce-1tsp
• Salt to taste
• Oil-2tsp

Cooking instructions:

• Wash the chicken pieces thoroughly and squeeze out all the excess water,.

Note: the more the moisture in the meat the more the tikkas will become dry in the end.

• Mix all the ingredients in a bowl and rub it all over the chicken pieces,Keep it in the refrigerator for atleast 1 hr or up to maximum 4hrs.

• Put the chicken pieces on the skewere and grill them 10 mins on each side,drizzle oil if u want while grilling.

• Serve hot.

You may also like:

TANDOORI CHICKEN

CHICKEN SHAMI KABAB

CHICKEN SEEKH KABAB

GOAN SHRIMP CURRY!!!

Goa is famous for its exotic sea food gourmet.Rice,Coconut(coconut milk,coconut powder, fresh coconut),Sea foods,kokum(Gamboge),tamarind form important parts of the Goan cuisine.The dishes are mostly spicy and very similiar to Malvani cuisine/Konkani cuisine.

Coconut and sea food go very well with each other enhancing the taste and flavour of the dish.

Heres the recipe:

Cooking time:25min

Preparation time:15mins

Serves:4-5persons.

Ingredients:

• Large shrimps/Jhinga- 500gms.
• Fresh coconut/khopra- 1cup
• Green chillies- 2no
• Red chilly powder/lal mirch- 1tsp
• Black pepper powder/kali mirch - 1/2tsp
• Corriander powder/Dhanya powder- 1tsp
• Turmeric powder/haldi-1/2tsp
• Cumin powder/Zeera powder- 1tsp
• Tamarind paste-2tsp
• Whole cinnamon/dalchini- 2ïnch piece
• Garlic- 4cloves.
• Fresh corriander leaves- 2tbsp
• Salt to taste
• Oil- 2tbsp

Cooking method:

• Devein and wash the shrimps.keep aside.
• Grind coconut,garlic,green chillies and little salt to a fine paste.
• In a deep pan heat oil  Add the coconut paste and all the ingredients except fresh corrinader leaves and cook the mixture till oil oozes out of the mixture add liitle water if required,it takes about 15mins to cook the mixture completely and the raw smell of the spices to go.
• Add water according to the gravy consistency you want and let it boil.
• Add shrimps at this stage and fresh corriander leaves and simmer for about 6-7mins on a medium flame.
• Serve hot with rice .

FRIED KING FISH IN GREEN SPICE PASTE!!!

FISH- They are very rightly called the "BRAIN-FOOD"   because of the omega-3 fatty acids in them,lower in saturated fat, total fat and calories than comparable portions of meat or poultry,It helps in lowering cholesterol level and in controlling blood pressure. It is important that you make fish a part of your balanced diet but be little cautious about the source and the amount of intake.

In this recipe I used small King fish.

Heres the recipe:

Cooking time:15mins.

Preparation time:20mins

Serves- 5 persons.

 Ingredients:

• King fish/Mackerel- 1kg(cut in to medium sized pieces)
• Green chillies- 5 no
• Turmeric powder/haldi-1/2tsp
• Cumin seeds-1tsp
• Garlic- 6 cloves
• Corriander leaves- 2tbsp
• Lime juice-2tsp
• Salt to taste.
• Wheat flour-1tbsp.
• Oil for shallow frying.

Cooking method:

• Clean and wash the fish pieces.Keep aside.
• Grind to a fine paste with little water green chillies,garlic,corriander leaves,cumin seeds and salt.
• Now mix in the fish pieces the ground chilly paste ,put turmeric powder,flour and lime juice,mix well and marinate for 30mins.

• Heat oil for  shallow frying and put the fish pieces and fry till golden brown on both sides,Do not turn them again and again,let it brown on one side and then turn to the other side.

• Serve hot

KEEMA ALOO CURRY-MINCED LAMB MEAT WITH POTATOES

Keema aloo-is a very satisfying meal,You can categorize it as an exotic gourmet dish or a very simple homely dish,any which ways its very fulfilling and a treat to your taste buds.Serve it with rice,khichdi,bread,chapatis,etc and enjoy.

Heres the recipe.

Cooking time:20-25mins

Preparation time:15mins

Serves:6 persons

Ingredients:

• Lamb mince-500gms
• Potatoes/aloo-250gms(cut in halves or medium chunks)
• Onions/piyaz-1no large(sliced)
• Tomatoes/tamatar-1no large(sliced)
• Ginger and garlic paste/adrak n lehsun paste-2tsp
• Red chilly powder/lal mirch-1tsp
• Green chillies/hari mirch-4no(slit)
• Turmeric powder/haldi-1tsp.
• Corriander powder-1tsp
• Garam masala powder-1tsp
• Whole cumin seeds/zeera-1/2tsp
• Corriander leaves-2tbsp(chopped)
• Salt to taste
• Oil-2tbsp.

Cooking method:

• Wash the mince thoroughly and squeeze out all the excess water.keep aside.
• In a deep pan heat oil add onions and saute till they turn transluscent now add cumin seeds and ginger and garlic paste and saute for another minute.
• Add potatoes and mince meat and cook for about 7-8 minutes till water from the meat is absorbed and the mixture is dry,you have to keep on stirring in between to avoid burning.
• Now add tomatoes,green chillies and all the spices  with 1 cup of water,cover and cook on a medium flame for about 10-15minutes,the tomatoes will become soft and pulpy and all the spices cooked perfectly at this stage.
• Add little water if you want a little gravy and add corriander leaves,simmer for about a minute and switch off the gas flame.
• Serve hot.

POTATO AND CHICKEN PATTIES/CROQUETTES!!!

Croquettes-This is a great finger food with the main ingredient being potatoes combined with any meat or vegetables shaped in to patty and  normally deep fried but you can even bake it or shallow fry it.They are usually oblong in shape but one can give it any shape they want.
Heres the recipe:
Cooking time:30mins
Preparation time:30mins
Serves-6 persons

Ingredients:

• Chicken mince-500gms
• Potatoes/aloo- 3 (big ones)
• Corriander leaves/dhanya/kotmir-1/2 cup chopped
• Black pepper powder-1tsp
• Red chilli  powder/lal mirch powder-1/2tsp
• Ginger paste/adrak paste-1 tsp
• Garlic paste/lehsun paste- 1tsp
• Turmeric powder/haldi-1/2 tsp
• Eggs - 2 ( If  one doesnt want to use eggs then add 2tbp of cornflour to the potato mixture)(I dint use eggs)
• Salt to taste
• Oil for shallow frying.

Cooking method:

• Pressure cook or boil  the potatoes till soft ,when cool mash them finely,Add corriander leaves,black pepper powder and salt(Add cornflour also if one doesnt want to use eggs).keep aside

Note:after the potatoes are cooked remove immediately from water else they will become sticky and you cant shape them.

• In a pan put 1 tsp oil Add chicken mince,ginger paste,garlic paste,red chilly powder,turmeric powder and salt and cook till the mixture is cooked thoroughly and dry.cool.
• Beat the eggs with a pinch of salt.keep aside.
• To make the patties take a small round of the potato mixture,flatten and fill with 1tbsp of the chicken mince and  cover them nicely and flatten them.
• In a pan warm the oil,dip each patty in  eggs mixture and shallow fry them till golden brown on both sides.
• Serve hot and enjoy.

FRIED SILVER POMFRET-BLACKENED WITH SPICES AND FRIED!!!

SILVER POMFRET/WHITE POMFRET-This diamond shaped fish is healthy and is super tasty.Fishes are high in Omega 3 fatty acids,low in fat,high in proteins and are very heart-friendly.The one aspect of fish which I like the most is no matter how much you spice them it will always retain its own flavour,the spices can jus enhance the flavours but never kill the taste of the fish and are cooked very quickly.
Heres the recipe:
Cooking time:15mins
Preparation time:15mins.
Serves-4

Ingredients:

• Whole Silver/white pomfret-1 kg
• Red chilly powdr/Lal mirch powder-1 1/2tsp
• Garlic paste/Lehsun paste-2tsp
• Turmeric powder/haldi- 1/2tsp
• Cumin powder/Zeera powder-1 tsp
• Corriander powder- 1tsp
• Lemon juice- 3tsp
• Salt to taste
• Fried onions for garnishing.
• Oil for shallow frying.

Cooking method:

• Wash the whole fish and make slits in the flesh.Squeeze out all the excess water.
• Mix all ingredients in a bowl except fried onions,And rub this mixture nicely on the fish.
• Marinate atleast for half an hour.
• Heat oil and arrange the fishes and cook on medium flame,Let it cook on one side for atleast 5 mins and then turn else if you turn it very quickly it will stick to the pan. Cook on both sides till nice brown and crisp.
• Serve hot with lemon wedges and fried onions on top.Enjoy.

CHEESY POTATO SANDWICH- WITH MINT SPREAD!!!

Sandwiches-These  are such versatile food,made with breads of any type,shape or size just pop in your choice of filling and you are ready with a complete nutritious meal.Quick and easy to make,It can be a simple sandwich or a Gourmet dish,make it any way you like it and Enjoy.
This recipe is rich in carbohydrates,proteins and fibre with the use of potato,chesse and mint.
Heres the recipe:
Cooking time:5mins
Preparation time:7-8mins
Serves-1 person

Ingredients:

• Bread slices-4 no
• Mint dip- 2tsp.
• Tomato ketchup- 2tsp
• Cream cheese- 3tsp
• Potato -1no(medium sized)
• Butter- 2tsp.

Cooking method:

• Boil the potato and when cool cut it in to thin slices.keep it aside.
• On two bread slices spread evenly the mint dip and then the tomato ketchup.keep aside
• On the remaining two slices spread the cream cheese and put the potato slices and cover it with the bread slices spread wth mint dip and tomato ketchup.
• Heat a pan put butter and the sandwiches and toast them till nice golden brown on both sides.
• Serve.

"PAN-FRIED" CHICKEN SATAY WITH PEANUT SAUCE-A FIERY COMBINATION!!!

SATAY- is a meat dish which is marinated in spices,skewered and then grilled.The meat used can be chicken,beef,lamb or any of one's liking,The meat is usually cut in thin strips but one can use even pieces of meat,Its a very popular Thai and Indonesian dish,which is served with a spicy,tangy peanut sauce.
Heres the recipe:
Cooking time:30mins
Preparation time:15mins
Serves:4persons

Ingredients:
For Chicken satay:

• Chicken boneless-500gms(I used breast part and cut it in to long strips)
• Soya sauce-2tsp
• Fish sauce-2tsp
• Black pepper powder-1tsp
• Ginger and Garlic paste-1tsp
• Salt to taste( Fish sauce n soy sauce have high sodium content so do check first and then put salt)
• Olive oil-1tsp(for marinade)
• Oil-2tbsp

For Peanut sauce:

• Peanuts-1cup(coarse powder)
• Onion-1no (small-chopped)
• Garlic-2cloves(minced)
• Tamarind pulp-1/4cup
• Red chilli powder-3/4 tsp
• Brown sugar-1tbsp
• Soy sauce-2tsp
• Salt to taste
• Peanut oil-2tbsp

Cooking method:
For Satay chicken:

• Clean the chicken and cut the meat in to long strips
• Marinate with all the spices and keep it aside for 15mins atleast.
• Skewer them on wooden skewers.

• In a pan heat oil.the pan should be very hot ,put the skewered meat and cook them till nice golden brown on all sides and cooked.You have to keep turning them else they might burn.

• Serve hot with peanut sauce.

For the sauce:

• Heat oil in a pan and onions and garlic and saute them for a minute.
• Add Peanuts with all the other ingredients and cook for about 3minutes,stirring on a medium flame.
• Add 1 cup water and let it simmer for about 5-6minutes till its a thick sauce.
• Serve with Chicken satay.

CHICKEN PULAO- PILAF OF CHICKEN COOKED IN MIXED SPICES!!!

Pilaf -  a dish of persian origin is a one pot meal,where the rice is cooked with vegetables or meat or the combinatin of both along with various other spices.when no idea strikes in deciding the menu a one pot meal comes in very handy and yet very tasty,rich and exquisite.
Heres the recipe:
Cooking time:30-35mins
Preparation time:15mins
Serves: 5 persons

Ingredients:

• Chicken- 1kg(cut in to medium sized pices)
• Rice- 750gms
• Yogurt- 100gms
• Onions- 1no(thinly sliced)
• Ginger paste-1tsp
• Garlic paste- 1tsp
• Green chillies-8no (chopped)
• Whole garam masala- Cinnamon(Dalchini) stick- 2" inch piece,Green cardamom(Hari elaichi)-5 no,Peppercorns(sabut kali mirch)-5no,Bay leaf(tez patta)-2no,shahjeera(caraway seeds)- 1tsp
• Corriander leaves(kotmir or dhanya)-2tbsp(chopped)
• Mint leaves(pudina)-2tbsp(chopped)
• Salt to taste
• Oil-100gms. 

Cooking method:

• Wash the chicken pieces thoroughly and keep it in a sieve to drain out all the excess water.
• Wash and soak the rice for atleast 30 mins.
• Beat yogurt till smooth.keep aside.
• In a deep vessel heat oil and then add sliced onions,Saute them till golden brown and now add the ginger and garlic paste,saute it for another minute.Add chopped green chillies and whole garam masala,beaten curd,salt along with the chicken pieces,add 1/4th cup water,cover and cook for 10mins.Check in between to see the mixture not  sticking to the bottom.
• For every  1 cup of rice add 1 cup of water.let it boil.
• Now add washed rice,corriander leaves and mint leaves.Mix thoroughly.Cover and cook on medium flame for 7-8mins or till the water is absorbed by the rice and just little is left.

Note:If the rice is still little raw at this point add 1/2 cup of water

• And now on a very sim flame let it cook for another 5 mins.Turn it over and cook for another 5 mins.
• Ready to serve.
• Serve hot with Curd raita.

GREEN FISH CURRY-FISH IN THICK COCONUT SAUCE!!!

Curries are very famous in Asia especially India,its a thick sauce of spices,vegetables and the main ingredient of the curry can be a vegetable or meat or both.They are usually accompanide with rice but can be served with breads too,it goes down well with both.
                   The following recipe is of fish curry, in a coconut base,any sea food goes very well with coconut base,be it coconut powder or coconut milk,the combination of coconut and sea food gives a good texture,flavour and taste to the dish,coconut gives the dish a mild flavour without killing the main taste of the sea food.
               Heres the recipe:
Cooking time: 20mins
Preparation time: 10mins
Serves: 4-5 persons.

 Ingredients:

• Fish pieces-1kg(I took mackerel-you can take any fish u like)
• For the curry paste:
• Thick coconut milk-1cup or  fine coconut powder-3/4cup
• Green chilli-3-4nos
• White cumin seeds-1tsp
• Corriander leaves-1/4 cup
• Lime juice-1/2tsp
• Garllic pods- 3-4
• Onions-1no medium sized(chopped).
• Curry leaves-5-6nos.
• Salt to taste
• Oil- 2tbsp.

Cooking Instructions:

• Wash the fish pieces thoroughly.Apply lime juice.keep it for 5 mins and wash again.This takes out the smell.keep it aside.
• In a pan put a tsp of oil and saute the onions till they become translucent,you shouldnt let it get brown.
• In a grinder put all the ingredients except oil and curry leaves and grind to a very fine paste.
• In a pan put oil,warm it and put the curry leaves saute for about half a minute and then add the curry paste with 1/2 cup of water.Cook this mixture till oil  oozes out,this process takes about 5-10min on a medium flame.
• Add water according to your desired consistency,let it boil.Simmer the flame and add the fish pieces,cover and cook for 4-5mins.Do not overcook,the fish pieces will break and it kills the proteins in the fish.
• Serve hot with rice or any bread.

CHICKEN TANGDI KABAB- CHICKEN DRUMSTICKS BAKED IN AROMATIC FLAVOURS!!!

 Grilled dishes or baked ones are very healthy,as very less oil is use in its preparation and they are super yummylicious in taste.Thay are very popular fast food dishes,one can consume  it as a starter,side dish or a main dish.

  This dish uses chicken legs which are marinated and then baked.
Heres the recipe:
Cooking time:30mins
Preparation time: 20mins
Serves-5

Ingredients:

• Chicken legs- 1kg
• Ginger and garlic paste- 2tsp
• Lime juice-2tsp
• Curd-100gms
• Red chilli powder-1 tsp
• Turmeric powder-1/2 tsp
• Garam masala powder- 1tsp
• Salt to taste
• Oil- 2tbsp

Cooking method:

•  Wash the legs and squeeze out all the excess water.With a paring knife,cut the tendons at the narrow end of each drumstick,to loosen the meat and while holding the base, push the meat down gently to expose the bone and form a lollipop.Apply salt,ginger and garlic paste and lime juice and leave it for 10 mins.

• Now mix all the rest of the ingredients curd,red chilli powder,garam masala,turmeric powder and oil.Apply this marinade on to the chicken lollipops and leave it for 2-3hrs.

• Preheat the oven to 350 C .Put the chicken legs on a baking tray and bake it for 15 mins,then turn it over and again bake it for another 15 mins.
• Serve hot. 

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.

BROAST CHICKEN- STEAMED FRIED CHICKEN.

Broasting is a form of pressure-frying chicken and other foods using a 'Pressure fryer'.Broaster and Broasted are registered trademarks of the Broaster Co. in Beloit, Wisconsin, that has been broasting chickens since 1954.Pressure frying is mostly done in industrial kitchens. Ordinary pressure cookers are not suitable for pressure frying so never attempt to pressure fry using an ordinary pressure cooker as its very dangerous.
This method of cooking gives food a great taste and flavour as it seals in the juices and keeps the meat moist and less greasy.
                Heres the recipe of Broast chicken.
Cooking time:30-40mins
Preparation time:15mins.
Serves:4.

Ingredients:

• Chicken- 1kg(cut in ti pieces)
• White vinegar- 1/2 cup
• Red chilli powder-1/4 tsp
• Curd- 3tbsp
• Oil-1 tbsp
• Ginger and Garlic paste-1 tsp
• Salt to taste
• Turmeric powder- 1/2 tsp
• Black pepper powder-1/4tsp
• Whole red chilli(coarse powder)- 1/2 tsp
• Oil for frying.

Batter:

• Refined flour- 1cup
• eggs- 2 nos
• Baking soda- a pinch
• Salt- a pinch 

Cooking Instructions:

•  Wash the chicken pieces and squeeze out all the excess water.
•  Add all the ingredients and keep it aside for atleast 2hrs.
•  Take a vessel put the marinated chicken pieces with 1/4 cup water,Cover and let the chicken cook in its  own steam for around 20 mins till the water in the vessel is fully absorbed.Initially put it on high flame for 2-3mins then simmer the flame.
•  Mix the ingredients of batter with water to form a fine lump free paste of medium consistency.
•  Heat oil for frying.
•  Dip the steamed chicken pieces in the batter and fry till golden brown.
•  Serve hot.

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.

GREEN FISH CURRY-SUBTLE SPICES AND A LIGHT COCONUT GRAVY!!!

FISH CURRY-Fish and coconut  go very well with each other,enhancing the taste and flavour of the dish.Mostly fresh coconut is used but in case of non-availability you can use even dry coconut powder or coconut milk,easy to prepare and so delicious and Fish always makes any dish light and healthy and quick in preparation.
Heres the recipe:

Cooking time:20mins
Preparaton time:10mins
Serves: 6.

Ingredients:

• Fish pieces-1kg (I used king fish)
• Fresh coconut grated- 2cups (if using dry coconut powder take 1cup)
• Onions(sliced)- 1(medium sized)
• Green chillies-5no
• Corriander leaves- 1/2cup
• Garlic cloves- 5no
• Curry leaves-10no
• Whole cumin-1/2tsp
• Cumin powder-1/2tsp
• Cinnamon powder-1/4tsp
• Turmeric powder-1/2tsp
• Lime juice/Tamarind paste-3tsp
• Salt to taste
• Oil-1/4cup

Cooking method:

• Wash the fish pieces thoroughly,draining all the excess water.keep aside
• In a grinder put coconut,onion,green chillies,corriander leaves,turmeric powder and garlic cloves and grind to a very fine paste adding little water.
• Heat oil in a deep pan,add whole cumin and curry leaves,saute it for a minute.
• Put the ground paste and cook this mixture till oil separates and raw smell goes,add water if required.
• Adjust the gravy thickness according to ur taste and add lime juice and salt and let the mixture come to a boil,Now put the fish pieces,cinnamon powder and cumin powder.
• Cook covered for 5 mins.
• Serve hot with Rice or Rotis

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.

CHICKEN SHAMI KABAB-FLAVOURED MINCED MEAT PATTIES!!!

SHAMI KABAB-are patties made of minced meat of lamb,beef or chicken with various spices and herbs and split chick peas.Its origin points to many like the Lucknowi-Awadhi cuisine,Persia,Pakistan,Mughlai,etc but it literally means 'Syrian kabab' in Arabic.
Its texture is soft and they just melt in your mouth,can be consumed as a snack with mint dip or as a side dish to your meal.It forms a important part of Muslim festivities.
This Shami kabab mixture can be used to make various other kababs like Nargisi-kabab,Shikampuri-kabab,Kofta curry,etc
Heres the recipe with chicken:

Cooking time:40-50mins
Preparation time:15mins
Yields-15-20 kababs

Ingredients:

• Minced chicken-500gms
• Split chickpeas/Chana dal-100gms
• Split black gram/Urad dal-50gms
• Red chilli powder-2tsp
• Ginger and garlic paste- 2tsp
• Turmeric/Haldi-1/2tsp
• Garam masala powder-1tsp
• Green chillies (chopped)-5no
• Corriander leaves/Kotmir/Dhanya(chopped)-1/4cup
• Mint leaves/Pudina(choppped)-1/4cup
• Onions(chopped)-2 no(medium sized)
• Salt to taste
• Cooking oil-1tbsp
• Eggs- 2no
• Oil for shallow frying.

Cooking method:

• Wash the lentils(chana dal and urad dal) and soak atleast for half an hour.
• Wash the chicken mince and squeeze out all the excess water.It should be very dry esle after cooking it will be difficult to bind them.
• In a pressure cooker(I used pressure cooker) or a deep pan put the minced meat,soaked lentils(drain the water from them),Ginger and garlic paste,turmeric powder,oil(1tbsp) and salt.Put 1/4cup water.
• If using deep pan Cover and cook till the lentils are soft and meat is cooked,it will take around 20-25mins(add little water if required to avoid burning).If pressure cooker is used cook on high flame for 3 whistles and then simmer it for about 20mins.
• Once the mixture is cooked.Cool it and  dry grind to a smooth paste,adding no extra water else the mixture will become watery.
• Now add the rest of the ingredients and mix well.
• Shape in to desired shapes and sizes.

• Beat the eggs.
• Heat a pan put oil for shallow frying.
• Dip the patties in eggs and then fry on both sides till Golden-brown on both sides.
• Serve hot with Mint-dip.