Chicken Tikka

When your husband or children ask for something great then you just thought of the right recipe Chicken Tikka which can also be eaten in form of a snack along with chutney and sliced onions.

Ingredients

• Chicken 1 Kilo or 4 boneless chicken breasts cut into bite size pieces




• Garlic 3-4 Cloves to marinate




• Ginger 10 Grams peeled (to marinate)




• Onion 1 Small Piece peeled (to marinate)




• Curd (Yoghurt) 150 ml (to marinate)




• Chilly Powder 1 Teaspoon (to marinate)




• Coriander Powder 2 Teaspoon (to marinate)




• Garam Masala 1 Teaspoon (to marinate)




• Lemon 1/2 Piece lemon Juice (to marinate)




• Oil 1 Tablespoon (to marinate)




• Salt To Taste (to marinate)




• Onion 1 Piece peeled and thinly sliced (for garnish)




• Lemon 1 Piece halved length wise and sliced thickly (for garnish)




• Corriander Leaves 1 Fistfull washed and chopped (for garnish)
  

Preparation

• Grind onion, ginger and garlic in a food processor.




• Add this to all other ingredients except chicken and mix well.




• Add chicken and mix well.




• Marinate overnight in a fridge. Keep in an airtight container otherwise everything else in the fridge will smell of garlic and spices!




• Preheat oven to maximum, 240 C or 475 F.




• Skewer the chicken pieces on thick skewers, not too tightly or they will not cook well on all sides. Chicken is dangerous eaten half cooked. It may cause salmonella food poisoning.




• Cook in an oven for 10 minutes or so, turning over once. It can also be cooked in a grill or on a barbecue.




• Remove chicken from skewers and serve on a warm plate, garnished with thinly sliced onions, coriander leaves and slices of lemon or lime.

Lamb Masala

Mutton Masala or Lamb Masala is one which stands for lamb meat lovers, with moth-watering taste and great looks the recipe is quite easy compared to other mutton recipes, so lets move on to prepare Mutton Masala .

Ingredients

• Lamb, chicken or beef - 1 kg


• Whole red chilli - 30


• Whole coriander - handful


• Cloves - 8


• cinnamon - 1 piece


• black pepper - 15


• cumin seeds - 1/2 tsp


• cardamom - 3


• turmeric powder - 1/2 tsp


• Ginger, finely sliced- 1 piece


• curry leaves - 10 leaves


• Onion - 2


• Oil - 2 tbsp


• Salt - to taste
  

Preparation

• Cut the lamb into small pieces and clean well.


• Fry ingredients 2-8 with out oil until brown.


• Powder this with turmeric powder.


• Mix well this masala powder, lamb, ginger, curry leaves and salt with hand.


• Add needed water and cook until there is no water.


• The masala must be well coated with the lamb.


• Slice onion thinly.


• Heat oil in a pan, add sliced onion and stirr fry util golden brown.


• Add the cooked lamb masala to this and stirr well for 5 minutes.


• Serve hot.
  

Chicken 65

Chicken 65 or call it dry fried chicken it goes well along with paratha or rice and paya but mostly in north India the recipe is taken by whine/whisky drinkers along with onions.
Ingredients

• Boneless Chicken - 1 - 1.5 lb cut into bite sized pieces



• Chilli powder - 2 tsp (or to taste)



• Lime Juice - 3 tbsp



• Curd - 2 tbsp



• Ginger garlic paste - 2 tsp



• Salt - to taste



• Food coloring - a little



• Oil - for deep frying



• For garnish:Curry Leaves Green Chillies – finely choppedRed Onions - slit lengthwiseLime slices
  

Preparation

• Take a bowl and mix all of the mentioned ingredients (except oil) and allow to marinate for 3-4 hrs.



• Then, heat oil in a pan and deep fry the marinated chicken pieces till golden brown.



• Pat dry with paper towels (to remove excess oil).



• Garnish with slightly sauted sliced onions and green chillies, curry leaves and lime slices.



• An excellent appetizer/starter and side dish for biryanis/pulaos/other rice varieties.

Tomato Chicken

Chicken Tomato goes well as a dinner recipe, surely the recipe is liked in India but specially found in hotels because the look of the recipe is great, so lets prepare Tomato Chicken.

Ingredients

1. Chicken- 1kg, cut into medium sized pieces


2. Tomatoes- ¾ kg, mashed into a fine paste


3. Big onions-1/4 kg, finely chopped


4. Ginger-100g


5. Garlic-50g


6. Green chillies- 4 nos


7. Ground masala – 3 tbsp(includes cinnamon, clove, bay leaves. Instead you can add any chicken masala available in shops)


8. Coriander powder- 1 tsp


9. Chilly powder- 1 tbsp


10. Garam masala- 1 tsp


11. Coriander leaves- to taste


12. Cashew nuts- to decorate


13. Raisins- to decorate


14. Cream- ½ cup – Optional


15. Curry leaves- few


16. Cooking oil- two tbsp


17. Salt-to taste
    

Preparation

1. Grind garlic and ginger separately and keep aside.


2. Mash tomatoes into a fine paste.


3. Heat oil in a pan and add cut onions, ground ginger, garlic, curry leaves, green chillies and sauté till the oniond become light brown.


4. Add the ground masala, chilly powder,coriander powder, salt and sauté again for a short while.


5. Add pieces of chicken and mix well with the spices.


6. Then add the tomato puree.


7. Cover it and cook till chicken is done.


8. Do not add water.


9. Take it from fire when the gravy becomes thick.


10. Finally add 1tsp garam masala .


11. Add chopped coriander leaves.


12. Stir in cream (instead thick milk can be added).


13. Fry cashew nuts and raisins and decorate the dish with that.


14. Let the tomato gravy be too thick when you finish cooking, then the cream will make it smooth.


15. If properly done the dish will look reddish brown in colour. Use semi ripe tomatoes.

Paya

Paaya, Whole of India knows what paya is capable of as it has a huge amount of energy and believe it or not the taste is mind blowing .

Ingredients

1. 1 Dozen Goat’s legs – clean, wash & cook with ½ tspn Turmeric powder; & a little salt for 1 hr. in a Pressure Cooker from the time the Cooker hiss’s put the stopper, lower the flame & leave to cook for 1 hour.


2. Whole Spices: 1” pc of Pattai & 4-6 Cloves


3. Finely Mince & Keep:- 2 Onions; 2 Green chillies, 8-10 mint leaves; a few Curry Leaves; ¼ bunch of coriander leaves.


4. Grind to a smooth paste the following:1” pc Ginger, 8-10 pods of Garlic; ¼-1/2 tspn Jeera Seeds.


5. Grind separately & Keep: ¼ scraped coconut to a smooth paste & keep.


6. Dry grind (powder)1 tspn. Broiled Sombu. Keep aside.


7. Other Ingredients:Oil 6-8 Tbspns; Chillie Powder-1/2-3/4 tspn; Corriander powder 1 tspn. Lime Juice from 1 lime or to taste, 2 Tomatoes finely chopped.


8. For Garnish: 1-2 Tbspns of Chopped Corriander leaves.
   

Preparation

• Heat Oil, when Oil is hot add the whole spices & fry, add the minced items & fry till onions are brown, lower flame and add the


• Ginger/Garlic/Jeera paste & fry for 2-3 mins., add chillie powder &


• Corriander powder & continue to fry for 2-3 mins on low heat till a good smell arises & oil comes to the surface – (you could add a little (say 6-8 tbspns of the soup - if the masala is too dry – it should not burn).


• Now add the tomatoes & continue to fry till soft, add the Coconut paste mix well, add the soup & the trotters, mix well check the Salt & add if necessary (because U have used salt while boiling the trotters – keep this in mind) – higher flame & leave to bubble nicely for 10/12 mins or till the gravy has obtained its thickness – remove from flame add lime juice, & sombu powder – mix well – garnish with chopped coriander leaves & serve with Iddiappam, Dosa, Parathas, Chappatti’s.

Lamb Liver

Spicy and one of the best recipes along with wine/whisky, so lets prepare Lambs liver.
Ingredients

1. Lamb Liver


2. Small onions (or) Red Onions big - 2


3. Pepper powder small amount


4. Salt as required


5. Cumin seeds Powdered
   

Preparation

1. Cut the Lamb Liver into small pieces.


2. Wash with enough water and dry in a colander.


3. Pour 4tsp of oil in a pan and fry the onions and then add the lamb liver pieces for sometime till it get cooked.


4. Then add salt and pepper as required.


5. Finally add the powdered cumin seeds.


6. Thats it.Enjoy this mouth watering dish!

Orange chicken

Orange chicken is one of the mouthwatering recipes, served hot with rumali paratha and rice this recipe taste well and looks beautiful to the eyes.
Ingredients

• 1 large chicken breast, (Chicken Breast should be skinned and boned. )


• 1/2 cup rice, Cooked


• 1/4 teaspoon orange rind, Finely Shredded


• 1 dash cinnamon, Ground


• 1/2 cup orange juice


• 1 1/2 teaspoons cornstarch


• 2 tablespoons walnut meats, Broken


• 2 cucumber roses (optional)
  

Preparation

• Halve chicken breast lengthwise.


• Place one portion, boned side up, between two pieces of clear plastic wrap.


• Working from the center to the edges, pound lightly with a meat mallet, forming a rectangle about 1/8-inch thick.


• Remove plastic wrap.


• Sprinkle chicken with salt to taste.


• Repeat with the remaining portion of chicken.


• In a small bowl stir together cooked rice, shredded orang peel, and ground cinnamon.


• Spoon half of the rice orange peel mixture atop one chicken breast portion, spreading it to within 1/4-inch of the edges.


• Fold in sides, roll up jelly-roll style, starting with one end.


• Repeat with the remaining rice-orange peel mixture and chicken portion.


• Place chicken rolls, seam side down, in a shallow baking dish.


• Cover with vented clear plastic wrap.


• Micro-cook the chicken rolls, covered, on 50% power for 7 to 8 minutes or till chicken is tender, rotating dish a half-turn after 4 minutes.


• Transfer chicken rolls to a serving platter.


• For orange sauce, in a 1-cup measure stir together orange juice and cornstarch.


• Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till mixture is thickened and bubbly, stirring every 20 seconds.


• Stir in broken walnut meats.


• Spoon the orange sauce atop the chicken rolls on the serving platter.


• Garnish with cucumber roses, if desired.
  

Chilli Chicken

Chilly chicken is specially for those who want more chicken pieces less gravy and spicy, the dish can be served along with paratha or sheermal in hot condition.

Ingredients

• Boneless chicken cut into small cubes(1 whole chicken)


• 1 tablespoon tomato sauce,


• 1 tablespoon chili sauce,


• 2 tablespoons Soya sauce,


• 2 tablespoons vinegar


• Salt to taste,


• 6 green chilies


• 4 big onions (chopped),


• 1 heaped tablespoon corn flour,


• 2 eggs,


• 1 teaspoon ajinamoto,


• Refined cooking oil
  

Preparation

• Wash the chicken pieces and dry them.


• Marinate the pieces with 1 tablespoon Soya sauce, 1 tablespoon vinegar, 1/2 tablespoon tomato sauce, 1/2 table spoon chili sauce and enough salt.


• Beat the eggs and pour them on the chicken pieces.


• Add half a tablespoon corn flour and mix well the whole mixture.


• Allow it to stand for 2 hours.


• Drain excess liquid and store in a container.


• Heat oil in a pan and fry the chicken pieces.


• Keep the fried pieces in a separate container.


• In the left over oil fry the green chilies and chopped onion slightly.


• Pour the excess liquid stored earlier.


• Stir continuously.


• Add the chicken pieces.


• Pour the rest of the sauces and a pinch of salt.


• Mix the 1/2 tablespoon corn flour with a little of water and pour in the pan.


• Add the ajinamoto.


• Stir well and serve hot.

Sheermal

Sheermal should be said as maida chapati which is specially made for serving along with non veg recipes which have gravy, colour is orange and shape/looks are like Pizza ( a little thinner than pizza), so lets make sheer mal.

Ingredients

• 3 cups plain flour


• 1 cup milk


• 2 tbsp. milk extra


• 1 tsp. sugar


• 3/4 cup ghee


• salt to taste


• few saffron strands

Method

• Soak saffron strands in 2 tbsp. milk warmed.


• Keep aside.


• Sift together flour and salt, sprinkle in sugar.


• Take in a large bowl, add melted ghee.


• Run in ghee with finger till evenly distributed.


• Add milk a little at a time, and knead in dough.


• When it forms a soft smooth lump, cover with moist cloth.


• Keep aside for 2 hours, knead, keep aside again for 2 hours.


• Knead again, divide into 7 parts.


• Rub saffron strands in milk to dissolve.


• Place an inverted heavy iron pan on lower shelf of oven.


• Keep the grill on upper rack. Preheat to 250C.


• Use dry flour for dusting while rolling.


• Roll to thick round about 6" in diameter.


• Prick with fork all over. Slap onto pan base.


• Allow to bake till brown spots appear.


• Move to grill with tongs.


• Dip fingers in saffron milk and splash on sheermal.


• Keep in oven few more seconds Or, bake in traditional tandoor or in inverted pressure cooker.


• Remove, serve hot or wrap in slightly moist towel to collect.


• Apply butter or ghee on top if desired.


• Serve with gravies, veggies, curds, pickles or jams.


• Sheermal is specially served along with mutton korma, chicken korma.


• Making time= 30 minutes Makes= 7 pieces.

Coconut Mutton

Mutton coconut is another cuisines of kerela specially the taste is mouthwatering and one should surely try this recipe, so lets gear up for Coconut mutton.
Ingredients:

• 500g mutton



• 1 cup grated coconut



• 6 green chilies



• 10g pepper corns



• 10g garam masala



• 10g cumin seeds



• 20g ginger-garlic paste



• 40g onions, chopped



• 50g oil



• 2 bunches curry leaves



• 1/4 tsp turmeric



• Salt to taste
  

Method:

• Mix mutton with salt, turmeric and pressure cook without any water.



• Heat oil in a pan, fry onions, curry leaves, ginger-garlic paste for 3-4 minutes.



• Then add cooked mutton, grated coconut, finely sliced green chilies and fry for few minutes.



• While frying, sprinkle ground red chilies, pepper corns, garam masala, cumin and salt. Fry for another 4-5 minutes.



• Remove from heat and serve with cilantro and coconut pieces on it.

Coconut Chicken

Chicken Coconut is one of the famous recipes of kerela and can be seen replacing chicken korma in kerela. Taste is too good specially when served traditionally on leaves of banana, so lets move on to prepare Coconut Chicken.

Ingredients:

• 2 cups grated coconut


• 1 tablespoon juliennes of ginger


• 1 teaspoon turmeric powder


• 12 medium sized pieces (about 800 grams) of chicken


• 2 medium onions sliced


• 2 tablespoons oil


• 8 cloves garlic


• 1 tablespoons each of coriander and red chilli powders


• 2 whole red chillies


• 12 curry leaves


• finely chopped coriander leaves for garnishing (optional)


• 2 green chillies slit


• 2 cups waterSalt to taste

Method:

• Heat half the oil in a heavy-bottomed pan on medium level till hot.


• Add the garlic, coriander and red chilli powders along with the grated coconut.


• Roast on low heat while stirring frequently till the coconut is evenly dark brown and aromatic.


• Allow to cool and grind with little water to make a thick paste.


• Heat the remaining oil in the same pan and add the curry leaves, ginger, green chillies along with the chopped onions.


• Fry on medium level for about 3 minutes or till the onions are light brown in color.


• Add the chicken, turmeric powder, whole red chillies, water and the coconut paste.


• Sprinkle salt to taste. Mix well.Cover and cook on low heat for about 25 minutes or till the chicken is tender.


• Garnish with finely chopped coriander.

Rogan Josh

Rogan Josh can be simply be defined as Mutton in Rich Gravy so lets enjoy this recipe which should always be served hot with rice, paratha or rumali roti.

Ingredients

• 500 GMS Mutton cut into pieces2 medium chopped Tomatoes


• 2 medium grated Onions


• 1 tsp. Degi mirch


• 3/4 cup beaten Curd


• 1 tbsp. Coriander seeds


• 2 tsp. Cumin seeds


• 1 tbsp. Poppy seeds


• 16 Almonds


• 4 Cloves


• 1/4 tsp. Peppercorns


• 2 brown cardamoms


• A pinch of Mace


• A pinch of Nutmeg


• 5 Green cardamoms, crushed


• 2 Bay leaves


• 1 Cinnamon Stick


• 1 tbsp. Turmeric & Red Chili powder


• 8 Garlic gloves


• 1 tsp. Ginger


• Serve with hot with Nan or roti.
  

Method

• Roast coriander, cumin, poppy seeds, almonds, brown cardamoms, pepper, cloves, mace and degi mirch in a pan.


• Grind the roasted ingredients to a paste along with ginger, garlic and nutmeg, adding a little water.


• Heat oil in a big pan. Add bay leaves, cinnamon and green cardamoms. Stir for a few seconds.


• Add the onions and fry till golden brown. Add the ground paste, tomatoes, turmeric and chili powder.


• Fry it well till the gravy turns thick now add the curd and mix till well blended.


• Cook till oil starts separating. Add the meat and salt. Cook till the meat is lightly browned.


• Add 1 cup water and mix well. Let it come to a boil.


• Close the pan and simmer on low heat till the meat is well cooked.

Chicken Keema

Keema for those who love chicken and peas , peas can be considered on of the main ingrediend for this recipe and lets not waste time as my mouth has started watering so lets get on with keema chicken.

Ingredients:

• 1 lb ground chicken or turkey


• 1 large onion,


• choppedgarlic and ginger paste, 1 tsp each


• 2 green chillies, chopped


• 1 8 oz. tomato sauce can or 4 tomatoes pureed.


• Turmeric, 1/2 tspn


• red chilli powder, 1/2 tspn


• salt 1 and 1/4 tspn


• 2 bay leaves


• 4 cloves


• 2 black cardamoms


• 1/2 inch piece cinammon


• 2 tspn kasoori methi leaves


• Cooking oil, 3 to 4 tbl spns


• Garam masala to garnish
  

Method:-

• Heat oil in a pan.


• Add onion and fry till golden brown.


• Add ginger, garlic paste.


• Add bay leaves, cloves, cadamom, cinammon.


• Add tomato sauce/puree.


• Add turmeric, salt, red chilli powder and kasoori methi leaves. cook till oil separates from masala.


• Add ground chicken/turkey.


• Keep stirring to mix it well with masala.


• Keep heat on medium high.


• Cook, stirring occasionally till all the water in keema dries up and it looks grainy.


• Remove from heat.


• Sprinkle garam masala and cover.


• Serve with naan, roti or paratha.

Mutton Keema

Keema is one on the delights amongst non veg recipes and specialy loved by those who are of tender age and for those who hate bones thus easy to prepare and extremely tasty. Keema can be said as minced mutton marinated and cooked in an exotic blend of coriander, spices and yogurt. So lets prepare Keema Mutton.....


INGREDIENTS

• Mutton kheema 500 gms.


• Yogurt ½ cup


• Onion chopped 2 nos.


• Coriander chopped 1 cup


• Juice of a lemon


• Cumin Seeds 1 tsp.


• Green chilli chopped 2 tbsp.


• Whole Coriander 1 tsp.


• Whole Garam Masala 1 tsp.


• Black pepper 1 tsp.


• Ginger chopped 1 tbsp.
  

Method

• Marinate the mince meat with lemon juice,
  Curd/Yogurt, salt, Garam Masala Powder and
  half of the Green coriander (dhania). Keep
  aside for 1 hour.


• Take oil in a pan. Add cloves, cinnamon,
  cumin seeds and whole coriander. Put onions
  and fry. Next add in green chillies and chopped
  garlic. Mix well.


• Add the mince and fry it for some time.


• Once fried, add coriander powder and mix
  well.
  

1. Coriander powder 1 tbsp.


2. Garam Masala Powder 1 tsp.


3. Garlic chopped 1 tbsp.


4. Ghee 2 tbsp.
   

• Add freshly ground pepper powder.


• Finally put in a generous quantity of
  coriander, a pinch of salt, Whole Garam
  Masala and lemon juice. Cook on a low flame.


• Keema is prepared, serve it hot with paratha and roti.