Showing posts with label Non - Veg. Show all posts
Showing posts with label Non - Veg. Show all posts

Wednesday, March 8, 2017

PAN FRIED SALMON WITH ONION JEERA RICE


INGREDIENTS:
1) 500 gms Salmon fillets
2) 2 Cups of Rice
3) 2 Onions
4) 250 gms Beans
5) 2 Green Chillies
6) 1 Teaspoon Jeera/Cumin seeds
7) 1/4 Teaspoon Red chilly powder
8) Salt to taste
9) Black pepper to taste
10) 1/2 Lemon Juice
11) Few Roasted Peanuts
12) 2 Tablespoon oil

PREPARATION TIME : 20 Minutes

HOW TO PREPARE:
* Marinate the fish in salt, pepper and lemon juice. Leave for an hour
* Wash and cook rice till done, drain water and keep aside
* In a pan, heat oil and crackle jeera seeds
* Saute chopped Onions and green Chillies
* Add Rice and mix well, saute for a minute and keep aside
* In another pan heat oil, put fish fillet skin down first
* Sprinkle red chilly powder, cook for 5 minutes on each side
* When fish is done take it out, put beans in the same pan and leftover oil
* Add salt and pepper to beans and saute till they are soft
* All three elements done, time to plate up
* Serve rice on plate with salmon fillet and beans on the side
* Sprinkle some peanuts and fresh coriander seeds


Friday, February 10, 2017

BROCCOLI GARLIC RICE


INGREDIENTS:
1) 2 Cups Rice or leftover cooked rice
2) 1 Broccoli
3) 4-5 Garlic Cloves Chopped
4) 1-2 Onion
5) Salt to taste
6) Black pepper to taste
7) 1 Tablespoon Clarified Butter/Ghee
8) 2-3 Eggs

PREPARATION TIME: 30 minutes

HOW TO PREPARE:
* Cook the rice in 5 times water and salt, when cooked drain water and keep aside
* Wash and Chop the broccoli very finely and keep aside
* Finely chop garlic cloves and onions too
* In a wok heat up butter, add in the garlic and saute for few seconds
* Add onions and saute till onions turn translucent
* Add in chopped broccoli and mix well, let the broccoli cook for a few minutes
* Add in Cooked rice or leftover rice and mix well till everything turns green
* Sprinkle salt and black pepper according to ur taste
* Prepare a sunny side up egg for each member
* Serve the rice hot with sunny side up on the bed of broccoli rice



Sunday, September 25, 2016

STEAM AJWAIN FISH


INGREDIENTS:
1) 250 gms Single bone fish(Seer/Pomfret etc)
2) 1 Teaspoon Ginger Garlic paste
3) 2 Green Chilli Slit
4) 1 Lemon Juice
5) 1/2 Teaspoon Ajwain/Carom seeds
6) Salt to taste
7) 1/2 Teaspoon Turmeric
8) Black Pepper Powder to taste
9) 1 Cup Mixed Vegetables
10) Fresh Coriander Leaves for garnish

PREPARATION TIME: 6 Hours

HOW TO PREPARE:
* In a bowl keep the washed and cleaned fish, slit the fish
* Add ginger garlic paste, ajwain, salt, pepper, turmeric and lemon juice
* Rub it on the fish till completely covered with marination
* Keep the slit green chillies in the slits of fish
* Keep in refrigeration for 5 hours for marinate
* Heat the steamer or a vessel with lid with 3 cups of water
* Put the fish in a foil packet and keep the packet in the steamer
* Add the vegetables too in the steamer for steaming
* After 30 mins fish is done
* Serve hot, garnished with fresh coriander and lemon wedge

Tuesday, July 26, 2016

PRAWN MALAI CURRY



INGREDIENTS:
1) 500gms uncooked de-veined Jumbo/King Prawns/Shrimps/Chingri
2) 200 ml Coconut Milk
3) 1/2 Cup fresh grated coconut
4) 2 Onion finely Chopped
5) 2 Teaspoon Ginger paste
6) 2 green cardamoms
7) 2" Cinnamon sticks
8) 1 Tej patta/Bay Leaf
9) 1 Teaspoon Sugar
10) 1 Teaspoon Turmeric
11) 1 Teaspoon Red Chilly Powder
12) 1 Teaspoon Panchforan seeds(Cumin, mustard, fenugreek, nigella and fennel)
13) 1 cup water
14) Salt to taste
15) 2 Tablespoon Mustard Oil
16) 2 Potatoes chopped in big chunks
17) 2 Green Chillies
18) Fresh coriander for garnish

PREPARATION TIME: 45 Minutes

HOW TO PREPARE:
* Wash the prawns clean and keep it in a bowl
* Sprinkle 1/2 teaspoon turmeric, little salt and red chilly powder and keep aside for 20 minutes
* In a pan heat up mustard oil and crackle cardamom, cinnamon, and bay leaf
* Add ginger paste and saute for a minute before adding onions
* Cook till the onions get translucent and oil is seperated
* Add in green chillies, potatoes, salt and sugar, cook for a minute
* Sprinkle Turmeric, and red chilly powder and let it cook
* Pour Coconut milk, mix well and let it come to a boil on medium heat
* Let it cook till the gravy turns a little thick
* Meanwhile in a seperate pan, heat 1 teaspoon oil and crackle panchforan
* Immediately add a cup of water and let it come to a boil
* Add the prawns and fresh grated coconut, let it cook till they r pink in color and curled up
* Once done add prawns and little water to the coconut gravy
* Cook on simmer for 5-6 minutes till prawns and potatoes are soft
* Serve hot with boiled rice, garnished with fresh coriander



Tuesday, July 5, 2016

CHICKEN TIKKA FRY



INGREDIENTS:
1) 1 Kg Chicken Breasts
2) 2 Tablespoon Yogurt
3) 3 Tablespoon Lemon Juice
4) 3 Teaspoon Ginger Garlic Paste
5) 1 Teaspoon Coriander Powder
6) 1 Teaspoon Garam Masala
7) 1 Teaspoon Turmeric
8) 1 Teaspoon Kashmiri red chilly powder
9) A pinch of fennel powder
10) A pinch of clove powder
11) A pinch of cinnamon powder
12) 1/2 Teaspoon Black Pepper
13) 1/2 Teaspoon Jeera powder
14) Salt to taste
15) 2 Tablespoon oil
16) 2 Onions Chopped
17) Few Curry Leaves
18) 1/2 Teaspoon Mustard seeds
19) 3-4 Green Chillies
20) 5-6 Garlic cloves chopped
21) Fresh Coriander for garnish

PREPARATION TIME: 2 Hours 40 Minutes

HOW TO PREPARE:
* Wash the chicken breasts and cut it into chunks
* In a bowl, put chicken chunks, add yogurt, ginger garlic paste and lemon juice
* Add dry ingredients - salt, red chilly, turmeric, garam masala, coriander powder
* More - fennel, cinnamon, clove powder, jeera powder, and black pepper
* Mix well, and keep it marinated for 2 hours in the refrigerator
* After 2 hours, in a grill pan, apply oil and heat it up
* Put the chicken chunks on the pan and grill it
* Grill all the chicken chunks and keep it aside
* It will be yellow in color as i have not added any food coloring
* In a wok, heat up oil, and crackle mustard seeds, chopped garlic and curry leaves
* Add in green chillies, and chopped Onions, mix well
* Saute till onions get brown, add in grilled chicken chunks
* Saute till the onions get coated on the chicken and serve
* Serve hot, with fresh coriander as garnish


Wednesday, May 18, 2016

EGG CURRY / ANDA CURRY



INGREDIENTS:
1) 4 - 6 Hard Boiled n Deshelled Eggs
2) 2 Onions (Paste form)
3) 2 Tomatoes (Paste form)
4) 1 Tablespoon Ginger-Garlic Paste
5) Salt to taste
6) 1/2 Teaspoon Red Chilli powder
7) 1/2 Teaspoon Turmeric powder
8) 1/4 Teaspoon Garam Masala
9) 1/2 Teaspoon Coriander Powder
10) 1/2 Teaspoon Jeera Seeds
11) 1 Tablespoon oil
12) Few Coriander leaves chopped for serving

PREPARATION TIME : 15 Mins

HOW TO PREPARE :
* Heat oil in a pan and add jeera seeds when it crackles then
* Add Ginger-Garlic paste, when it turns its color a bit then
* Add Onion paste, When paste turns golden brown then
* Add Tomato paste, when paste gets dry and leaves oil, then
* Add all the dry masalas(Coriander, garam masala, tumeric, Red Chilli and salt)
* Add water to make gravy of consistency of your choice
* Simmer & Boil the gravy 5-10 mins,Let water absorb all flavours of the masala
* Finally Add Boiled Eggs( Cut in half)
* Serve and decorate with Coriander Leaves.


Prepare this my style and have a yummy main dish for dinner or lunch!

Tuesday, May 3, 2016

CHICKEN KHURCHAN WITH RICE



INGREDIENTS:
1) 2 Cups Rice
2) 1 Kg skinless Chicken
3) 2 Onions Chopped
4) 1 Capsicum Chopped
5) 1 Cup Tomato Puree
6) 2 Teaspoon Ginger Garlic Paste
7) 1 Teaspoon Jeera
8) 3-4 Cardamom/Elaichi
9) 1 Bay Leaf
10) 3-4 Cloves
11) 1" Cinnamon Stick
12) 1 Teaspoon Turmeric Powder
13) 1 Teaspoon Coriander powder
14) 1/2 Teaspoon Red Chilly powder
15) 1/2 Teaspoon Garam Masala
16) 1 Teaspoon Kasoori Methi
17) 1 Lemon Juice
18) 1 Teaspoon Ginger Julienne
19) Salt to taste
20) Black Pepper to Taste
21) 2 Tablespoon Oil
22) Coriander Leaves for Garnish

PREPARATION TIME: 45 Minutes

HOW TO PREPARE:
* Wash rice and soak it in water for 15 minutes
* In a Pot, boil water and add the rice with some jeera seeds and let it cook
* When done, drain excess water and serve hot rice, sprinkle some garam masala on it
* Wash the chicken and keep it in the strainer to remove excess water
* In a wok, Add oil and crackle Cloves, Elaichi, bay Leaves, and Cinnamon sticks
* Add Ginger Garlic paste and mix well
* Immediately add Chopped onions and let it saute for a few minutes
* When it starts sticking to bottom add 1/2 cup of water and cook further for 2 minutes
* Add Chicken Pieces and saute till chicken changes color to pale pink
* Add Salt, red chilly powder, garam masala, coriander powder, turmeric and black pepper
* Add Tomato puree and a cup of water and let it cook for 5 minutes
* Add chopped capsicum and Kasoori methi, mix well, cook till chicken is done
* Check if there is enough gravy else add a little water and give it a boil
* Pour in lemon juice and further cook for 2 minutes
* Serve hot, Garnish with coriander leaves and ginger julienne



Monday, November 2, 2015

GRILLED FISH WITH CHICKPEA BATTER


INGREDIENTS:
1) 6 Pomfret Fillets
2) 1/2 Cup Dahi/Curd
3) 1 Tablespoon Chickpea Flour/Besan
4) 1/2 Teaspoon Turmeric Powder
5) 2 Teaspoon Ginger Garlic Paste
6) 2 Teaspoon Olive Oil
7) 1 Teaspoon Red Chilli Powder
8) 1 Teaspoon Fish Fry Masala
9) Salt to taste
10) 1 Lemon to garnish

PREPARATION TIME: 1 Hour and 30 Minutes

HOW TO PREPARE:
* In a bowl mix chickpea flour and curd and beat it well
* Add turmeric, red chilly, fish fry masala, and salt
* Add Ginger garlic paste and olive oil and give it a good mix
* Apply this mix to the fish fillets on both the sides
* Refrigerate the fillets for an hour to marinate
* On a Grill pan apply little olive oil and heat it
* Grill the fillets on each side for 8 mins
* Serve hot on a dish with lemon wedges


Sunday, June 21, 2015

EASY YAKHNI CHICKEN BIRYANI


INGREDIENTS:
1) 1/2 Kg Chicken small pieces
2) 300 gems Rice
3) 1 Teaspoon Fennel seeds
4) 2 Teaspoon Coriander Powder
5) 2 Onions Sliced
6) 3-4 Green Chilies
7) 1 Teaspoon Turmeric Powder
8) 3-4 Green Cardamom
9) 1 Black Cardamom
10) 3 - 4 Cloves
11) 1 Stick Cinnamon
12) 6-7 Whole;e black Pepper
13) 2 Star Anise
14) 1 Cup Water
15) 1 Teaspoon Jeera/Cummins Seeds
16) 1 Tablespoon Ginger Garlic Paste
17) Salt to taste
18) 4 Tablespoon Clarified butter/Ghee

PREPARATION TIME: 1 Hour

HOW TO PREPARE:
* Heat Butter in a pot and fry onions, and ginger garlic paste
* Add Chicken and sauté for few minutes
* Add Fennel seeds and coriander powder
* Add whole spices when the chicken changes color
* Add turmeric, salt, green chilies and water
* In a separate pan, boil rice with star anise, cumin and salt
* Drain the almost cooked rise and add a rice layer on top of chicken
* Pour ghee on top of it and cover
* Cook on low heat for 10-15 minutes or until done
* Mix and Serve Hot with rata


Wednesday, March 4, 2015

LEMON GARLIC CHICKEN



INGREDIENTS:
1) 6 Chicken drumsticks
2) 5-6 Garlic cloves
3) 1-2 Cloves/Long
4) 1 Lemon
5) 2 Tablespoon Curd
6) Salt to taste
7) Black pepper to taste
8) 1 Teaspoon Red Chilly Flakes
9) 1/2 Cup Spring Onions
10) 1/2 Cup Orange juice

PREPARATION TIME: 1 Hour

HOW TO PREPARE:
* Wash the chicken and make slits on it
* In a bowl put chicken and add curd
* Add grated garlic and rub it on chicken
* Add salt, black pepper, chilly flakes and long
* Mix properly and keep the marinated chicken for 30 minutes
* In a wok, add the drumsticks and lemon
* Let it cook in curd, if needed add a little water
* Cook covered so that the chicken cooks in its own juices
* When done, take out the chicken drumsticks in a bowl
* You can serve as it is as a snack
* To make curry or gravy, add orange juice in the wok
* All the left over things get mixed up with juice
* Give it a boil and curry is done. Pour over the chicken
* Serve hot with rice and garnish with spring onions


Tuesday, February 3, 2015

CHICKEN MASALA DRUMSTICKS


INGREDIENTS:
1) 6 Pieces Chicken Drumsticks
2) 1 Onion chopped
3) 1 Tomato Chopped
4) 1 Tablespoon Ginger Garlic Paste
5) 1 Teaspoon Coriander Powder
6) 1 Teaspoon Chicken Masala Powder
7) 1 Teaspoon Red Chilly Powder
8) 1/2 Teaspoon Garam Masala
9) 1 Tablespoon Curd/Yogurt
10) 1/2 Teaspoon Turmeric Powder
11) Salt to taste
12) 1 Cardamom pod
13) 2 Cloves
14) 1 Tablespoon oil

PREPARATION TIME: 40 Minutes

HOW TO PREPARE:
* Wash chicken drumsticks, make slits and keep aside
* Take chopped onion and make a paste of it, keep aside
* In a bowl, keep chicken, add turmeric powder, coriander powder
* Add Salt, red chilly powder, garam Masala, chicken Masala and curd
* Mix well and keep it for an hour to marinate
* In a wok, heat oil, and crackle cardamom and cloves
* Add onion paste and cook for few minutes, add ginger garlic paste
* Cook till Masala turns color to pale yellow or light brown
* Add marinated chicken and cook for 10 minutes before adding water
* Amount of water varies with the curry consistency
* Add chopped tomatoes and cook till chicken is soft
* Garnish with lemon and coriander
* Serve hot with Chapattis, nan, or parathas


Tuesday, January 6, 2015

BAKED FISH MANCHURIAN



INGREDIENTS:
1) 500 gms Fish - any boneless
2) 1 Teaspoon Black pepper
3) Salt to taste
4) 3 Teaspoon Soy Sauce
5) 2 Tablespoon oil
6) 1 Tablespoon Ginger Garlic paste
7) 1 Onion Chopped
8) 2 Green chilli Chopped
9) 1 Tomato Chopped
10) 1 Teaspoon Sugar
11) 1 Tablespoon Red Chilly paste
12) 2 Teaspoon green chilly paste
13) 1 Tablespoon Tomato Ketchup
14) 1 Teaspoon vinegar
15) 1/2 Cup water
16) 1 Teaspoon cornflour
17) Coriander Leaves for garnish

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* In a bowl put 2 Teaspoon of soy sauce, salt and black pepper to taste
* Apply the above mix evenly on the fish pieces
* Pour little oil over fish pieces and bake it at 180 degrees for 5 minutes on each side
* In a wok heat oil and add ginger garlic paste and mix well
* Add Onions and green chillies, Cook for a minute
* Add Tomatoes, salt and sugar, cook them for a minute
* Add soy sauce, red chilli paste, green chilli sauce, ketchup and vinegar, mix well
* Add water and bring it to a boil to form a thin sauce like consistency
* Add in cornflour mixed in little water to the above sauce to make it thick
* Add in fish pieces and cook for 5 minutes
* Check salt and pepper, add them if not perfect to taste
* Add Coriander leaves and spring onions for garnish
* Serve hot with rice or noodles


Monday, December 15, 2014

GRILLED MINT CHICKEN AND POTATOES


INGREDIENTS:
1) 2 Chicken Breast (500 gms)
2) 6 Potatoes
3) 250 gms Green Beans
4) 5 - 6 Garlic Cloves
5) 2 Onions
6) Salt to taste
7) Black Pepper to taste
8) Red Paprika to taste
9) 2 Tablespoon Olive Oil
10) 1/4 Cup Dry Mint Powder or Leaves
11) 2 Lemons

PREPARATION TIME : 1 Hour

HOW TO PREPARE:
* In a bowl mix Olive oil, salt, garlic, pepper, paprika, and dry mint
* Apply the mix to chicken, potatoes, and onions
* Keep it marinated to 15 - 20 minutes
* Grill the chicken at 200 degrees for 20 minutes on each side
* Wash beans and blanch them and keep aside
* Done! Plate the Chicken, Potatoes, Onions, and Beans
* Sprinkle Lemon Juice on it and Serve with Sweet Chilly Sauce

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Wednesday, December 3, 2014

CHICKEN KOFTE


INGREDIENTS:
1) 500 gms Chicken Minced
2) 2 Onions Grated
3) 6 Garlic Cloves Grated
4) 2 Teaspoon Paprika Powder
5) 1 Teaspoon Black Pepper
6) 1/2 Cup fresh mint leaves
7) 2 Green Chillies Chopped
8) Salt to taste
9) 2 Teaspoon Garam Masala
10) 1 Egg
11) 2 Tablespoon Flour/Maida

PREPARATION TIME: 2 Hours

HOW TO PREPARE:
* Chop Mint leaves and keep aside
* In a bowl, put minced chicken, grated onions and grated cloves
* Add paprika, black pepper, green chillies, garam masala
* Add Salt, Maida, Mint Leaves, and egg
* Mix, and knead till it is soft and kind of comes together
* Keep it aside for and hour to let the flavours get in chicken
* Apply oil on palm and make balls out of the chicken
* Take each ball and flatten it to give it oval flat shape
* On a non stick pan, heat little oil and cook the koftas on both side
* After it is cooked on both sides, serve hot!
* Garnish with Onions and lemons and serve with coriander chutney

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Monday, November 17, 2014

SPINACH OMELETTE


INGREDIENTS:
1) 1 Egg
2) 1/2 Onion Chopped
3) 1/2 Tomato Chopped
4) 1/2 Cup Spinach Chopped finely
5) Pinch of Black Pepper
6) Pinch of Red Chilli Powder
7) Salt to taste
8) 2 Teaspoon oil to cook
9) 2 Teaspoon Milk

PREPARATION TIME: 10 Minutes

HOW TO PREPARE:
* In a Bowl beat the egg till fluffy
* Add salt, red chilli, and black pepper
* Add milk and beat for few seconds
* Add in onions, tomatoes and spinach and mix well
* Apply oil on non stick pan or tawa aand let it heat
* Pour the beaten egg mixture on tawa and cook both sides well
* Done! Serve Hot with toasts or parathas!


Thursday, August 14, 2014

CHINESE BAKED FISH


INGREDIENTS:
1) 2 fish fillet/Pomfret fish washed and cleaned
2) 1 Lemon juice
3) 5- 6 Garlic cloves
4) 2 Teaspoon soya sauce
5) 1 Teaspoon green chilli sauce
6) 1 Teaspoon Vinegar
7) 2 Teaspoon Tomato sauce/ Puree
8) Black Pepper to taste
9) Salt to taste
10) 2 Onion diced
11) 2 Capsicum diced
12) 2 Tomatoes Diced
13) 1 Green Chilli paste
14) 1 Tablespoon oil
15) Coriander and Lemon wedge to garnish

PREPARATION TIME: 45 minutes

HOW TO PREPARE:
* In a bowl add oil, garlic cloves, green chilli paste, salt and pepper
* Add in soya, green chilli, vinegar, and tomato sauce, mix well
* Grease the baking tray and keep aside
* In a flat bottom bowl keep the fillets, onions, tomatoes and capsicum
* Add the sauce marinate to fillets and vegetables
* Turn the fillets sides to apply marinate on both sides
* Keep in marination for about half an hour
* Preheat the oven before baking
* Put fillets, vegetables and sauce marinate to baking tray
* Bake the fish at 200 degrees for 8 - 10 mins on both sides each
* When done serve hot with lemon wegdes and coriander Leaves

Nutrition Facts Widget Image

Friday, January 24, 2014

BUTTER CHICKEN


INGREDIENTS:
1) 1 kg Chicken, skinless and cut into 8 - 12 pieces
2) 2 Onions
3) 2 Tomatoes
4) 2 Tablespoon ginger Garlic paste
5) 1 Piece Star Anise
6) 2 Bay Leaves
7) 3-4 Elaichi/Cardomom
8) 3-4 Long/Cloves
9) 2 Tablespoon Oil
10) 1 Teaspoon Sugar
11) 1/2 Teaspoon Turmeric Powder
12) 1 Teaspoon Coriander Powder
13) 1/2 Teaspoon Garam Masala
14) 1/2 Teaspoon Red Chilli powder
15) 2 Teaspoon Chicken Masala
16) 1 cup Curd/Yogurt beaten
17) 4 Cups of water
18) Salt to taste
19) 2 Tablespoon Malai/Cream
20) 1/2 Cup Milk

PREPARATION TIME: 45 mins

HOW TO PREPARE:
* Wash and clean the chicken and keep aside
* Make a paste of onions and puree tomatoes and keep aside seperately
* In a wok, heat oil, add cloves, bay leaves, elaichi and star anise
* After they crackle add onion paste and ginger garlic paste
* Saute till the paste drieds up and changes color to brown
* Add Tomato puree and sugar, saute till it sticks to bottom and leaves oil
* Add Curd and saute till curd gets absorbed and masala turns brown in color or leaves oil
* Add all dry spices(Red chilli, coriander, garam masala, turmeric, salt, chicken masala), mix well
* When done, add chicken pieces and cook covered till chicken starts loosing water
* Add Water and let it cook for next 20 mins or till chicken gets soft
* Keep the gravy consistency thick. If too much water is there cook uncovered for 5 mins
* Finally add malai or cream to it and mix well, cook for 2-3 minutes uncovered
* Add milk and mix well, take off gas and its ready to be served!
* Serve hot with Nan, or chapatis or roomali rotis!


Wednesday, November 27, 2013

CHICKEN CURRY - HOME STYLE


INGREDIENTS:
1) 1 Kg Chicken cut into pieces
2) 3 Onions
3) 3 Tomatoes
4) 1 Tablespoon Ginger garlic paste
5) 2 pieces Elaichi/ Cardamom
6) 1" Dalchini/Cinnamon stick
7) 2 Tablespoon oil
8) 1 Cup Beaten Curd/Yogurt
9) 3 Teaspoon Chicken Masala
10) Salt to taste
11) 2 Teaspoon Red Chilli Powder
12) 2 Teaspoon Coriander powder
13) 1 Teaspoon Turmeric Powder
14) 1 Teaspoon Garam Masala Powder
15) 1 Onion sliced and deep fried to garnish
16) 1/2 Cup Coriander Leaves chopped for garnish

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* Wash the chicken pieces and keep aside.
* Make onion paste and tomato paste and keep aside
* Deep Fry 1 onion slices till brown for garnish and keep aside
* In a pressure cooker/wok heat up oil and add cinnamon and cardamom
* Then Add in Ginger garlic paste and cook for few minutes
* Add in onion paste and cook till paste turns color
* Add in tomato paste and cook till water dries out
* Add in Curd and cook till the paste leaves oil in the utensil
* Add Turmeric, salt, Garam masala, red chilli, coriander powder and chicken masala* and mix well

** Chicken Masala is common masala found in any grocery shop

* Cook the paste well for 5 - 6 minutes till it starts to stick at the bottom
* Add 1/2 Cup water and Chicken pieces and mix well
* Cook with open lid till chicken changes color
* Finally add water according to the curry style you want**

*** Less water for a thick gravy to have it with nan, parathas or Chapatis
*** More water for a thinner gravy to have it with rice or boiled dalia

* Cook for 20 minutes till the chicken is soft and its done
* Garnish with fried onions and coriander leaves and serve hot with chapatis or rice.


Tuesday, September 17, 2013

GRILLED FISH IN MUSTARD GRAVY/ Machcher Jhol with RICE




INGREDIENTS:
1) 1 kg Phagus/Rohu Fish cut into pieces
2) 2 - 3 Tomatoes chopped
3) 1/4 Cup Yellow Mustard Seeds
4) 2 Green Chillies
5) 9 - 10 Cloves of Garlic
6) Salt to taste
7) Red Chilly powder to taste
8) 3 Tablespoon of Mustard Oil
9) 1/2 cup of beaten curd
10) 2 Cups of Basmati Rice
11) 1 Teaspoon Turmeric Powder
12) Coriander leaves for garnish

PREPARATION TIME: 30 mins

HOW TO PREPARE:
* Boil rice in a pan and keep aside
* Wash and clean the fish pieces and keep in a bowl
* Add salt, turmeric and little oil, mix and keep aside for half an hour
* After half an hour fry the fish pieces or grill for 6 mins on each side at 180 degrees
FOR MUSTARD GRAVY
* Grind mustard seeds, green chillies and garlic to form a paste
* In a Wok add 2 tablespoon of oil and add the mustard paste
* Cook for 3 -4 mins till it starts to stick to the pan, then add curd
* Cook till curd reduces and the paste releases oil in pan, add turmeric powder
* Add 4 cups of water and mix well, add salt and red chilly powder
* Give it a few boils and then add chopped tomatoes
* Cook for 5 - 6 mins and finally add fish pieces
* Cook for 2 - 3 mins and serve hot with boiled rice
* You can garnish with coriander leaves and some onion slices

Monday, August 26, 2013

CHICKEN CLEAR SOUP with SOYA SAUCE


INGREDIENTS:
1) 4 Cups of Water
2) 1 Cup Chicken Breast Diced
3) 1/2 Teaspoon Jeera Powder
4) 1 Onion diced
5) 1" pcs Ginger thinly sliced
6) 1/4 Teaspoon Black Pepper Powder
7) Salt to Taste
8) 1 Tablespoon Butter/Ghee
9) 1 Teaspoon Soya Sauce
10) 1/4 Teaspoon Fish Sauce
11) 1/4 Teaspoon Chilli Sauce
12) Chopped Green Onions for garnish

PREPARATION TIME: 20 Mins

HOW TO PREPARE:
* Boil the diced chicken pieces in water till chicken gets cooked
* Add Onions and ginger to the water
* Add Black Pepper, salt, Jeera powder and Butter
* Add Chilli, Fish and soya sauce
* Let it simmer for 5 - 8 mins
* Serve hot Clear chicken soup
* Garnish with green chopped onion

CAN HAVE IT ANYTIME! VERY LIGHT AND HEALTHY!

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