Spicy Chicken Curry

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Spicy Chicken Curry

Ingredients:

500 Gms Chicken (Curry Cut)

2 Medium Onions (Sliced)

½ Cup Fresh Coconut (Scraped)

½ Cup Dry Coconut (Grated)

2 Medium Tomatoes (Chopped)

½ tsp Turmeric powder

6 tbsp Oil

Salt to Taste

Red Paste:

2-3 Kashmiri Red Chillies

6-7 Spicy Red Chillies

4/5 Black Peppercorns

1 Inch Cinnamon (Dalchini)

4 Cloves

1 Cardamom

2 Pinch Nutmeg Powder

1 ½ tbsp Coriander Seeds

1 tsp fennel Seeds

1 tsp Poppy Seeds

6-7 Garlic Clove

½ Inch Ginger

2-3 Sprigs Coriander Leaves

Method:

Heat 2 tbsp oil in a pan and roast all red paste ingredients on low heat for 2-3 minutes. Stir continuously. Cool and grind to a smooth paste with little water. In the same pan heat 1 tbsp oil and sauté sliced onion, fresh and dry coconut till it changes colour to light brown. Cool and grind to a smooth paste using sufficient water. Heat 3 tbsp oil in a heavy bottom vessel; add turmeric powder, tomatoes and chicken, sauté for 3-4 minute. Now add the red paste and cook till the oil separates. Now add salt and 2 cups of water. Cover and cook till the chicken is done. Now add the onion coconut paste, adjust salt and water. Cook for 3-4 minutes on high heat. Garnish with coriander leaves and serve hot.

Fresh Nariyal Burfi [Fresh Coconut Dessert]

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Fresh Nariyal Burfi

[Fresh Coconut Dessert]

Ingredients:

4 Cups Freshly Scraped Coconut

3 Cups Sugar

¾ Cup Milk

¼ tsp Cardamom Powder (Elaichi)

10 Saffron strands (Kesar)

1 tsp Ghee (Vegetable Shortening)

Method:

In a bowl mix sugar and milk. Add scraped coconut and mix well. Transfer the mixture into a pan and cook on medium heat, stirring continuously with a spatula to prevent the mixture from sticking to the pan. Now add cardamom powder and saffron to coconut mixture and mix well. Continue cooking for about ten minutes or till the mixture becomes a little dry and begins to leave the sides of the pan. At this stage turn off the heat. Grease a tray with ghee. Transfer the coconut burfi mixture into it and spread evenly. Run a knife to cut into squares and allow it to cool and set on the tray for couple of hours.  Once cooled completely, separate the pre-cut Coconut Burfi and serve.

Bhindi Fry Punjabi Style

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Bhindi Fry Punjabi Style

(Okra Stir Fry)

Ingredients:

500 gms Bhindi[Okra]

1 Medium Onion (Chopped)

2 Medium Tomatoes (Chopped)

2-3 Pods of Garlic (Finely Chopped)

½ tsp Ginger (Chopped)

1 tsp Red Chilly Powder

¼ tsp Turmeric Powder[Haldi]

½ tsp Coriander Powder [Dhania]

½ tsp Cumin Powder [Jeera]

¼ tsp Garam Masala (Ready made)

¼ tsp Dry Mango Powder [Amchur]

1 tbsp Coriander Leaves (chopped)

4 tbsp Oil

Salt to Taste

Method:

Rinse the bhindi/okra well in water. Wipe with a kitchen towel to dry them. Remove the base and stalk while chopping the bhindi. Chop into ½ inch pieces. Heat 2 tbsp oil in a kadai/wok add the bhindi and sauté till they are completely cooked. Keep the sautéed bhindi aside. Add remaining oil to the same pan, to that add the chopped ginger & garlic and sauté for ½ a minute, now add chopped onions and fry till they become translucent. Add the chopped tomatoes and sauté till the tomatoes are soft and mushy. Add all the dry spice powders one by one. Stir well and sauté for a minute. Add the sautéed bhindi, salt and mix so that the onion-tomato masala coats the bhindi well. Cook for 2-3 minutes. Stir in between. Garnished with chopped coriander leaves and serve hot with chapattis or rotis.

Mutton Clear Soup

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Mutton Clear Soup

Ingredients:

250 gram Mutton Bones

1 Medium Onion (finely chopped)

1 Bay leaf

2-3 Cloves

6-8 Black Pepper

2 tsp Ginger Garlic Paste

Pinch of Turmeric Powder

½ tsp Red Chilly Powder

¼ tsp Black Pepper Powder

1 tbsp Lemon Juice

Few Coriander Leaves

1 tbsp Pure Ghee [Clarified butter]

Salt to taste

Method:

Wash the bones properly and keep aside. Heat ghee in a pressure cooker, to that add black pepper corns, cloves and bay leaf.  When they splutter, add onion. Sauté onion till it turns translucent. Now add ginger-garlic paste and Sauté over medium flame. Add turmeric powder, red chilly powder; add the mutton bones and sauté for 2-3 minutes. Add 2-3 cup of water and salt as per taste. Mix well and pressure cook. (1 whistle and 15 minutes simmer on slow flame). Turn off the heat and wait for the pressure to release on its own. Sieve the soup in serving bowl. Adjust salt as per taste and add lemon juice. Sprinkle pepper powder and garnish with coriander leaves. Serve hot.

मटन का शोरबा

सामग्री:

250 ग्राम मटन हड्डी

1 मध्यम प्याज (बारीक कटा हुआ)

1 तेज पत्ता

2-3 लौंग

6-8 काली मिर्च

2 छोटे चम्मच अदरक लहसुन का पेस्ट

हल्दी पाउडर की चुटकी

½ छोटा चम्मच लाल मिर्च पाउडर

¼ छोटा चम्मच काली मिर्च पाउडर

1 बड़ा चम्मच नींबू का रस

कुछ हरा धनिया

1 बड़ा चम्मच शुद्ध घी [कई मक्खन]

नमक स्वाद अनुसार

विधि:

ठीक से हड्डियों को धो लें और अलग रख दें। एक प्रेशर कुकर में घी गरम करे।उसमे काली मिर्च, लौंग और तेज पत्ता डाल दे। जब वह तड तड ने लगे तो उसमें कटी प्याज डाल कर भूरा होने तक पकाएं। फिर अदरक - लहसुन पेस्ट डाल कर मध्यम आँच पर दो मिनट फ्राई करें। हल्दी पाउडर, लाल मिर्च पाउडर और मटन की हड्डियों को डालकर 2-3 मिनट के लिए भून लें। 2-3 कप पानी और स्वाद के अनुसार नमक के मिलाकर अच्छी तरह मिलाले और प्रेशर कुकर में पकाएं ।(1 सीटी और 15 मिनट धीमी आंच पर)। आंच बंद करें और अपने दम पर दबाव रिहा होने तक प्रतीक्षा करें। परोसने वाली कटोरी मे शोरबे को छान लें। स्वाद के अनुसार नमक ठीक करें और नींबू का रस मिलाये। काली मिर्च पाउडर छिड़क कर और हरा धनिये के साथ गार्निश करे और गरमा गरम परोसें।

Egg Curry

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Egg Curry

Ingredients:

4 Eggs

1 Big Onion (Sliced)

1 Small Onion (Finely Chopped)

½ Cup Dry grated Coconut
7-8 Black Peppercorns
4 Garlic Cloves

2 Dry Kashmiri Red Chillies
2 tsp Sesame seeds

½ tsp Turmeric powder

2 tsp Red Chilly Powder

½ tsp Garam Masala

1 tbsp Fresh Coriander leaves (chopped)
3 tbsp oil

Salt to Taste

Method:

Hard boil 2 eggs out of 4 and keep 2 raw eggs aside to be use later in the gravy. Heat 1 tbsp oil in a wok (Kadai) and add the peppercorns and sliced onion, stir fry continuously on medium-high heat till they turn translucent. Now add the grated dry coconut, sesame seeds, garlic cloves & dry red chillies. Fry the mixture till it turns light brown. Cool the mixture and grind whole mixture to make a fine paste. Heat 2 tbsp oil in a saucepan. Add finely chopped onion and stir till it becomes soft and translucent. Add turmeric powder, red chilly powder, garam masala and stir, now add coconut-onion paste and sauté till oil starts coming out from the mixture. Add some water to make gravy thin. Add salt and bring it to boil. Add 2 raw eggs in the gravy and put a lid on saucepan and let the eggs cook for 2-3 minutes. Cut in half the hard boiled eggs and add to the gravy. Cover saucepan and boil for 1-2 minutes. Garnish with coriander leaves and serve hot.

Shakshuka

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Shakshuka

Ingredients:

1 large Onion (Finely sliced)

1 large Red Bell Pepper (seeded and finely sliced)

3 Garlic cloves (Finely sliced)

1 tsp ground Cumin

1 tsp Kashmiri Red Chilly Powder

4 Medium Ripe Red Tomatoes

¼ tsp black pepper powder

1¼ cups Paneer [Cottage cheese] (optional)

6 large Eggs

3 tbsp Olive oil/refined Oil

3-4 Sprigs of Fresh Coriander Leaves

Salt to Taste

Method:

Boil water in a vessel. Make a cross at the bottom end of the tomatoes and place them in a vessel of boiling water. Leave them for 1 – 1 ½ minute. Immediately remove them and place in cold water and once they cool completely, drain the water and peel and chop the tomatoes. Heat oil in a cast iron skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 10 minutes. Add garlic and cook until tender, now add in ground cumin, chilly powder, and cook for a minute. Pour in tomatoes and season with salt as per taste and pepper powder; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled Paneer (optional). Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Cover the skillet with lid and reduce the heat and simmer for 8-10 minutes or until eggs are done. Garnish with chopped coriander leaves and serve with Bread or Nan.

Tisryache Sukhe [Goan Style Clams]

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Tisryache Sukhe

[Goan style Clams]

Ingredients:

30-35 Clams [tisrya]

1 ½ Cup Chopped Onion

1 Cup Coconut (fresh & grated)

½ tsp Turmeric powder

3-4 Green Chillies (chopped)

4 Garcinia Indica(Kokum/Aamsul)

2 tbsp Coriander leaves (chopped)

2 tbsp Refined Oil

Salt to taste

Method:

Wash and clean the clams. Discard the clams which are already open. Add the clams in a pan, cover and cook for 2 minutes till the clams open. Take a butter knife and open the clams and discard the empty shell and retain the shell with meat. Heat oil in a pan and add chopped green chillies, now add the chopped onion and saute till the onion turns translucent. To this add turmeric powder and saute for a minute. Add the clams, stir and cover and cook for 5- 6 minutes or till the clams are cooked. Now add freshly grated coconut and garcinia indica(kokum)and stir well. Add salt if necessary (as it is clams are salty). Garnish with chopped coriander leaves and Serve hot.