Hariyali Kebab / Pahadi Kebab

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Hariyali Chicken Kebab

Pahadi Kebab

Ingredients:

500 gms Boneless Chicken

2 tsp Ginger garlic paste

1 tsp Green chilly paste

1 tbsp Onion paste

3 tbsp Curd (Hung)

1 Small Bunch of Coriander Leaves

1 Small Bunch of Mint leaves

5-6 Spinach Leaves

1 tbsp Mustard Oil

1 tsp Garam masala

1 tsp Chaat Masala

Salt to taste

Butter & Oil for basting

Method:

Grind Coriander leaves, Mint leaves and spinach leaves to a fine paste. Keep the green paste aside. Cut the chicken in 2 inch cubes. In a bowl add the chicken cubes, ginger garlic paste, green chilly paste, onion paste, yogurt, mustard oil, garam masala, green paste and salt as per taste and mix well. Marinate the chicken for 2- 3 hours in refrigerator. Pre heat the oven to 200 degrees Celsius. Arrange the marinated chicken pieces on skewer and bake the chicken in an oven at 180 degrees Celsius for 20- 25 minutes. Brush it with refined oil and cooking butter mixture and put back in oven till it gets light golden colour. Take out in a platter  apply clarified butter and sprinkle chaat masala on top and serve with coriander mint chutney, slice onion and lemon wedges.

Mango Phirni / Aam Phirni

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Mango Phirni

Ingredients:

1 litre Full Cream milk

1 Cup Alphonso Mango Pulp

¼ Cup Basmati Rice

½ Cup Sugar

10-12 Strands of Kesar(saffron)

¼ tsp Cardamom powder (Optional)

2 tbsp Pistachios & Almonds (Finely Sliced)

Method:

Wash and soak rice for 30 minutes. Drain the water and grind it coarsely. Now in a heavy bottom pan, bring the milk to a boil. Now add coarse ground rice and allow it to cook on low flame. Add Kesar and Simmer it till the milk reduces to 3/4th of its volume and the rice gets completely cooked. Stir continuously to avoid scorching of milk and formation of lumps. Now, add sugar and keep stirring continuously. Cook for another 5-6 minutes. Allow the phirni to simmer until it reaches thick consistency.Now add cardamom powder and give it a quick stir. Take the phirni off the heat and allow it to cool completely at room temperature. Now, add mango pulp and mix well. Pour the mango phirni into earthen clay pots or regular serving bowls and garnish it with almonds and pistachios. Chill for few hours before serving.

Murgh Makhani / Butter Chicken

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Butter Chicken

Murgh Makhani

Ingredients:

1 *Tandoori Chicken

6 Big Tomatoes (Diced)

1 Onions (Sliced)

2½ Tbsp Butter

1 Tsp Ginger Garlic Paste

1 Tsp Kasuri Methi

1 Tsp Garam Masala

7-8 Cashew Nuts

2 tsp Red chilli powder

1 tsp Ginger (finely chopped)

1 Green chilli (finely chopped)

1 Tsp Fresh Coriander Leaves

¼ tsp Turmeric

2½ Tbsp Fresh cream

¼ tsp Sugar

1 Tbsp Oil

Salt to taste

Method:

Soak the Cashew nuts in a cup of warm water for half an hour. Drain them and grind them into a smooth paste using required quantity of water. In a saucepan heat oil and add tomatoes and sliced onion. Sauté till the tomatoes become soft and onion turns translucent. Remove from heat and keep aside to cool. Blend the mixture to make a fine puree. Heat butter in a heavy bottom pan, add chopped ginger, green chillies, ginger garlic paste and sauté for few seconds. Now add turmeric and red chilly powder and tomato onion puree. Cover and cook for 10 -15 minutes on low heat. Now add cashew paste, garam masala powder, Salt and sugar. Stir and cook for 2 -3 minute. Now add the shredded boneless pieces of tandoori Chicken and kasuri methi. Give a nice stir and cook for a minute. Remove from heat and add fresh cream and finely chopped fresh coriander leaves. Serve Hot.

*Please refer Tandoori Chicken Recipe

Tandoori Chicken

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Tandoori Chicken

Ingredients:

1 Chicken Skinless

1 cup Curd (Hung Curd)

¾ Tbsp Ginger Garlic Paste

1½ Tsp Garam Masala

2 Tsp Red Chilly Powder

¼ Tsp Pepper Powder

1½ Tsp Coriander Powder (dhaniya powder)

1 Tsp Jeera Powder (Cumin Powder)

1½ Tsp Chaat Masala                             

½ Tsp Turmeric (Haldi)

1 Tbsp Lemon Juice

2½ Tbsp Oil (preferably Mustard Oil)

¼ Tsp Tandoori Colour (Optional)

Salt to Taste

Method :

In a mixing bowl, add curd, ginger garlic paste, garam masala, red chilly powder, salt, turmeric,Jeera Powder,Chaat Masala, pepper powder, coriander powder and Colour. Add 1½  Tbsp Oil and lemon juice. Mix well. Consistency of the marinade should be thick, taste the marinade and adjust the salt and chilly powder as per your taste. Using a sharp knife, cut shallow incisions in the chicken pieces at about ½ -inch intervals. Apply the marinade to the chicken and Cover and set aside for at least 6 hours.

Preheat oven to 180C/350F. Line a tray with foil and place a wire rack on the tray. Remove chicken from the Marinade, shaking off excess Marinade, and place on the rack. Bake for 20 minutes, then slather on remaining Marinade (very generously), turn the chicken and slather Marinade on the other side. Bake for another 15 minutes. In between baste the chicken with Oil. Ones the chicken is cooked pierce a knife into the chicken to check if it is well-done. Restaurant style tandoori chicken is ready. Serve with onion and lemon wedges.

Paan Ladoo

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Paan Ladoo

Ingredients:

1 Cup condensed milk

½ Cup of desiccated coconut

a pinch of green cardamom (elaichi) powder

1 tsp Aniseeds

8 – 10 beetel leaves (paan)

a pinch of edible green colour

1 cup desiccated coconut for rolling

2 tbsp gulkand

1 tsp ghee for greasing

2 tbsp chopped dry fruits (cashew , pistachios , almonds)

Method :

In a pan, add Gulkand and the dry fruits and cook on slow flame till it binds together. Switch off the gas and keep it aside to cool. Roll the paan leaves together and finely chop them.Pour the condensed milk in heavy bottom pan. Add desiccated coconut to it and mix well. Cook the condensed milk and coconut mixture in the heavy bottom pan, on medium low flame. Stir the mixture continuously to avoid burning. Add the chopped paan leaves and a pinch of green food color and cardamom powder to it. Within 2 to 3 minutes, the mixture will start leaving the sides and come together as dough. Switch off the gas and let rest for 5 to 6 minutes. Grease your palms with ghee. Pinch a small portion of the mixture and make a depression with your thumb on it and place a bit of Gulkand and dryfruits mixture inside and roll between your hands into balls like ladoos. Roll the ladoos in desiccated coconut and keep aside.

Chicken Ghee Roast ( Kundapur Style)

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CHICKEN GHEE ROAST (KUNDAPUR STYLE)

Ingredients

For Marinate:

½ kg chicken (Curry Cut)

¼ cup Curd

½ tsp Turmeric powder

½ Lemon juice

¼ tsp Jaggery

8-10 Curry Leaves

3 tbsp Ghee

5-6 Red Chillies (Bedgi)

5-6 Black Pepper Corns

2-3 Cloves

¼ tsp Fenugreek Seeds

1 tbsp Coriander Seeds

½ tsp cumin Seeds

4-5 Garlic Pods

1 inch Tamarind Ball

1 tbsp Coriander Leaves (Finely chopped)

Salt to taste

Method:

Wash & clean the Chicken, marinate chicken in curd, salt, turmeric powder and lemon juice. Marinate for ½ hour .Meanwhile dry roast red chillies, coriander seeds, cumin seeds, peppercorn and fenugreek seeds for 1-2 minutes. When cool grind along with tamarind and garlic to thick and fine paste. Add little water if required. Heat heavy bottom pan on medium heat and add 1 tbsp ghee, when ghee is hot add all the marinated chicken and cook till half done. Transfer the chicken to another vessel. To the same pan add remaining ghee and add the ground masala paste, fry for 5 to 7 minutes till the raw smell disappears and oil leaves the side of the masala. Now add the chicken & jaggery to the masala and cook till it’s well done.(add little water if required) Now add curry leaves and coriander leaves. Take off from heat and serve hot.

Prawns Gassi

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Prawns Gassi  

(Manglorean style Prawns curry)

Ingredients:

250 Gms Prawns (Deveined)

1 tsp Turmeric Powder

1 tsp Lime Juice

1 tsp Salt

For Curry Paste:

1 tbsp Coconut Oil

1 tbsp Coriander Seeds

1 pinch Fenugreek seeds

1 tsp Peppercorns

1 tsp Cumin seeds

4-5 Dried red chillies

½ Cup Grated Coconut

1 medium Onion (Sliced)

3-4 Garlic pods

1 Inch ball of Tamarind

For Curry:

1 tbsp Oil

8-10 Curry leaves

1 tbsp Ginger Juliennes

1-2 Green Chillies (Slit)

1 Onion (Finely chopped)

1 tsp Red Chilly Powder

Salt to taste

Method:

Marinate the prawns for 10 minutes with lime juice, turmeric and salt. In a pan heat 1 tbsp oil and sauté all ingredients (without Tamarind) meant for curry paste for 4-5 minutes on medium heat. Cool the mixture and grind to smooth paste (with Tamarind) using little water. Now in a heavy bottom pan heat 1 tbsp oil and sauté the chopped onion, when onion turn translucent add ginger, curry leaves and green chillies. Add red chilly powder and fry for a minute, add the ground paste and let it simmer. Add water to adjust the consistency and add the marinated prawns and salt. Brig the curry to a boil and serve with steam Rice.