Murgh Do Piaza

Murgh Do Piaza

Ingredients:
Chicken - 800 gms
Onion - 8, medium size and cut into rings
Yogurt - 1 cup
Coriander leaves - 1 cup, ground to a thick paste
Tomatoes - 2, chopped fine
Green chillies - 2, chopped fine
Ginger and garlic paste - 1 tsp each
Coriander and cumin powder - 1 tsp each
Red chilli powder - 1 tsp
Black pepper powder - 1 tsp
Garam masala powder - 1 tsp
Lemon juice - 2 tsp
Clarified butter or Oil - 2 tbsp
Salt as per taste

For garnishing:
Coriander leaves - as required and finely chopped

Method:
1. Give fine incisions on the chicken pieces and marinate them with the yogurt, coriander paste and the onion rings and keep for an hour in a tightly heavy-bottomed pan.
2. Cook the chicken pieces in a covered pan over medium heat for about 12 minutes or till the chicken is almost done.
3. Now piur the hot clarified butter/oil and rest of the ingredients and cook over low flame for about 6 minutes or till the chicken is fully tenderised and well coated with the gravy.
4. Garnish with finely chopped coriander leaves.
5. Serve with rice or roti.

Boiled Egg Masala

Boiled Egg Masala

Ingredients:
Tomato puree - 1/4 cup
Onion - 1 small, chopped
Tomato - 1 sliced
Ginger garlic paste - 1 tsp
Turmeric powder - a pinch
Red chilli powder - a pinch
Green chillies - 2, sliced
Garam Masala - 1/2 tsp
Water - 1/4 cup
Eggs - 3, boiled
Cumin seeds - 1/2 tsp
Salt to taste
Coriander - little, chopped for garnishing

Method:
1. Heat oil in a pan and add cumin seeds.
2. Add chopped onions and salt to it for frying the onions faster.
3. Now add ginger garlic paste, red chilli and turmeric powder and mix well.
4. Add tomato puree and sliced tomatoes and stir for a while.
5. Add green chilli and garam masala and also put the water and sliced boiled eggs.
Garnish with coriander and Serve.

Keema Biryani

Keema Biryani

Ingredients :
350 gm basmati rice
400 gm keema
3 tbsp dahi
1 large-sized onion (chopped)
1 tbsp ginger-garlic paste
100 gm ghee
½ cup milk
a few strands of saffron
1″ piece of cinnamon
3-4 cardamoms
4-5 cloves
1 tsp red chilli powder
1 cup chicken stock
2 tbsp lime juice.

Method :
1. Cook the rice in salted water till it is just half done.
2. Drain out the water and keep aside. Mix the saffron in milk and keep aside.
3. Mix the saffron in milk and keep aside.
4. Heat the ghee in a kadhai and add the chopped onion. Fry till it is translucent.
Add the whole spices and allow to splutter.
5. Mix in the minced meat and the ginger-garlic paste and fry for 6-7 minutes over a medium heat.
6. Once the keema is nicely fried and a fine aroma rises, mix in the curd and the red chilli powder and continue to cook over a low heat for another 3-4 minutes.
Put off the flame and keep aside.
7. Take an oven-proof dish with a lid and place a portion of the half-cooked rice at the bottom of the half-cooked rice at the bottom of the baking dish.
8. Cover with a portion of the prepared keema and sprinkle half of the saffron milk and half the quantity of the lime juice.
9. Cover with another portion of rice and repeat the layers for the keema, lime juice and saffron.
10. Top with the remaining rice.
11. Pour the chicken stock over the layered biryani.
12. Seal the top with the lid or with foil, and bake in an oven at low temperature for 15 minutes.
13.Ready to serve.

MALBARI MUTTON

MALBARI MUTTON
A popular spicy mutton preparation from Kerala
Preparation Time : 25-30 minutes
Cooking Time : 1 hour 15 minutes
Servings : 4

INGREDIENTS
Mutton, 1 1/2 inch pieces on the bone 800 grams

Oil 1/2 cup

Cumin seeds 1 teaspoon

Coriander seeds 1 tablespoon

Whole dry red chillies, broken 4-5

Fenugreek seeds (methi dana) 1/2 teaspoon

Cinnamon 2 one-inch sticks

Green cardamoms 4-6

Cloves 6-8

Bay leaves 2

Coconut, scraped 3/4 cup

Poppy seeds (khuskhus/posto) 2 tablespoons

Black peppercorns 10-12

Ginger, roughly chopped 2 one-inch pieces

Garlic, roughly chopped 12-15 cloves

Green chillies, roughly chopped 3-4

Mustard seeds 1/2 teaspoon

Curry leaves 10

Onions, sliced 2 medium

Turmeric powder 1 teaspoon

Red chilli powder 1/2 teaspoon

Salt to taste

Tomatoes, chopped 3 medium

METHOD
Heat two tablespoons of oil in a pan and add cumin seeds, coriander seeds, red chillies, fenugreek seeds, cinnamon, green cardamoms, cloves and bay leaves. Stir fry for half a minute. Add coconut, poppy seeds, black peppercorns and cook till coconut changes its colour slightly. Remove from heat, cool slightly and then grind into a fine paste. Grind ginger, garlic and green chillies into a paste. Heat the remaining oil in a deep pan, add mustard seeds and curry leaves. When the seeds splutter add onions and sauté till golden brown. Add mutton pieces and ginger-garlic-green chilli paste. Sauté on high heat for ten minutes, stirring continuously. Add turmeric powder, red chilli powder, salt and tomatoes. Sauté till oil leaves the masala. Add four cups of water, bring it to a boil. Cover the pan and simmer for at least half an hour or till mutton is fully cooked. Now add the masala paste and salt. Mix well. Add more water if required. Simmer for ten more minutes. Serve hot.

PRAWN COCONUT MASALA

PRAWN COCONUT MASALA
Deliciously delightful prawn curry from Goa
Preparation Time : 10-15 minutes minutes
Cooking Time : 25-30 minutes
Servings : 4

INGREDIENTS
Prawns (kolambi/jhinga), shelled and headless400 grams

Cinnamon 1 inch stick

Cloves 8-10

Cumin seeds 2 teaspoons

Coriander seeds 1 tablespoon

Dried red chillies 8-10

Coconut, scraped 1/2 cup

Malt vinegar 2 tablespoons

Oil 3 tablespoons

Onions, finely chopped 3 medium

Ginger paste 1 tablespoon

Garlic paste 2 teaspoons

Salt to taste

METHOD
De-vein and wash prawns thoroughly. Drain well. Grind together cinnamon, cloves, cumin seeds, coriander seeds, red chillies, coconut and vinegar to a smooth paste. Heat oil in a kadai. Add onions and sauté for about five minutes or until light brown. Add ginger paste, garlic paste and the ground masala paste and sauté for two to three minutes. Add three-fourth cup of water and cook on high heat for four to five minutes. Add prawns and salt to taste. Cook for five minutes on medium heat or till prawns are tender. Serve hot with boiled rice.

EGG FRIED RICE

EGG FRIED RICE

An oriental rice preparation made with assorted vegetables and scrambled egg.
Preparation Time : 15-20 minutes
Cooking Time : 10-15 minutes
Servings : 4

INGREDIENTS

Eggs, whisked 2

Rice, cooked 2 cups

Spring onions with greens, finely chopped 2

Oil 1 tablespoon

Garlic 1 teaspoon

Carrot, finely chopped 1 medium

French beans, finely chopped 4-6

Green capsicum, finely chopped 1 medium

Soy sauce 2 teaspoons

Salt to taste

White pepper powder 1/4 teaspoon

Vinegar 1 tablespoon

METHOD

Reserve some spring onion greens for garnish. Heat oil in a wok, add garlic and spring onions and sauté for one minute. Add carrot, French beans and capsicum and continue to sauté for another minute. Add rice and cook on high heat for a minute or until the rice is heated through, tossing continuously. Add soy sauce, salt and white pepper powder and mix gently. Transfer into the serving bowl. In the same wok, pour the whisked eggs and lightly scramble. Add the fried rice to this and mix. Mix in vinegar and serve hot, garnished with the reserved spring onion greens.

MALWANI PRAWN CURRY

MALWANI PRAWN CURRY
Prawns cooked in a delicious malwani gravy
Preparation Time : 15 minutes
Cooking Time : 15 minutes
Servings : 4

INGREDIENTS
Prawns (kolambi/jhinga), shelled and deveined16 medium

Salt to taste

Coconut, scraped 1 cup

Onions, chopped 4 medium

Coriander seeds 2 teaspoons

Turmeric powder 1/4 teaspoon

Garlic, chopped 12 cloves

Whole dry red chillies, soaked 8

Oil 3 tablespoons

Kokum petals 5-6

Coconut milk 1/2 cup

Fresh coriander leaves, chopped 2 tablespoons

METHOD
Apply half a teaspoon of salt to prawns. Reserve one tablespoon of coconut and dry roast the remaining coconut and one onion in a thick bottomed kadai over medium heat for two to three minutes, stirring continuously or till coconut turns light brown in colour. Cool the roasted coconut and onion mixture and grind to a paste along with coriander seeds, turmeric powder, half the garlic and soaked red chillies. Marinate prawns in this paste and set aside until required. Heat oil in a pan. Add remaining onions and remaining garlic. Sauté on medium heat, stirring continuously till light golden brown. Add the marinated prawns, kokum and one cup of water. Bring it to a boil. Add salt. Reduce heat and simmer for two minutes. Stir in coconut milk and continue to simmer for two more minutes, taking care not to overcook the prawns. Serve hot garnished with reserved coconut and coriander leaves.

MALWANI FISH CURRY

MALWANI FISH CURRY
A simple fish curry from Malvan
Preparation Time : 20-25 minutes
Cooking Time : 10-15 minutes
Servings : 4

INGREDIENTS
King fish (surmai) fillets 500 grams

Cumin seeds 1 teaspoons

Coriander seeds 2 teaspoons

Whole dry red chillies 4-5

Salt to taste

Turmeric powder 1/2 teaspoon

Onions 2 medium

Tomato, chopped 1 medium

Tamarind pulp 1 1/2 tablespoons

Coconut, scraped 3/4 cup

Black peppercorns 6-8

Oil 3 tablespoons

METHOD
Wash and cut fish fillets into one inch sized cubes. Lightly roast cumin seeds and coriander seeds and grind them into a powder with dry red chillies. Apply salt, turmeric powder and the ground powder to the fish cubes and keep aside. Chop one onion. Soak tamarind in two tablespoons of water and squeeze to get pulp. Grind the other onion with coconut and black peppercorns into a coarse paste. Heat oil in a pan, add chopped onion and sauté till lightly browned. Add tomato and sauté till oil leaves the sides. Add the coconut paste and cook on high heat for a minute. Add two cups of water and bring the gravy to a boil. Add fish pieces and cook on medium heat for five to six minutes. Add tamarind pulp, adjust salt, stir and simmer for five minutes. Serve hot with steamed rice.

JHINGA KALIMIRCH

JHINGA KALIMIRCH
Prawns cooked in a black peppercorn flavoured gavy
Preparation Time : 20 minutes
Cooking Time : 20 minutes
Servings : 4

INGREDIENTS
Prawns (kolambi/jhinga), deveined 20 medium

Black peppercorns 20

Onions 3 medium

Ginger 3 inch piece

Garlic 10 cloves

Ghee 1/4 cup

Green cardamoms 5

Cloves 8

Tomatoes, chopped 4 medium

Cashewnuts 10

Mustard seeds 1/2 teaspoon

Whole dry red chillies 5

Curry leaves 10

Salt to taste

Red chilli powder 2 teaspoons

Saffron (kesar) a few strands

METHOD
Wash prawns thoroughly under running water. Slice two onions and chop one. Grind ginger and garlic to a paste. Heat two tablespoons of ghee in pan. Add green cardamoms, cloves and half the crushed black peppercorns. When they change colour, add sliced onions and tomatoes. Sauté for three to four minutes. Add one cup of water, cashewnuts and bring to a boil. Take off the heat, cool and puree in a blender. Heat the remaining ghee in a pan, add mustard seeds and whole red chillies. When the seeds splutter add curry leaves and chopped onions and sauté till light brown. Add salt, remaining crushed black peppercorns, red chilli powder and sauté. Add ginger-garlic paste and mix. Add prawns and sauté for two to three minutes. Add the pureed gravy and check the seasoning. Add salt and simmer for two minutes. Before serving add saffron dissolved in a tablespoon of warm water. Serve hot.

IGGARU ROYYA

IGGARU ROYYA
A delicious prawn curry from coastal Kerala
Preparation Time : 20 minutes
Cooking Time : 20-25 minutes
Servings : 4

INGREDIENTS
Prawns (kolambi/jhinga) 36 (350 grams) medium

Oil 5 tablespoons

Coconut, scraped 1 cup

Dried red chillies, broken 8

Cumin seeds 1 teaspoon

Fenugreek seeds (methi dana) 1/2 teaspoon

Black peppercorns 10-12

Onions, chopped 2 medium

Ginger paste 2 teaspoons

Garlic paste 2 teaspoons

Tomatoes, chopped 2 medium

Salt to taste

Curry leaves 10-12

Fresh coriander leaves, chopped 2 tablespoons

METHOD
Peel and devein the prawns and pat them dry. Heat two tablespoons of oil in a kadai and sauté the coconut with dried chillies, cumin seeds, fenugreek seeds and black peppercorns till the coconut turns light brown. Cool and grind to a coarse paste. Heat the remaining oil in the same kadai, add the onions and sauté till golden brown. Add the ginger paste, garlic paste and sauté till all the moisture evaporates. Add the ground paste and stir. Add the tomatoes, salt, curry leaves and sauté on low heat for three to four minutes. Add the prawns, toss well and cook till the prawns are done. Garnish with the coriander leaves and serve hot.

Recipe Tip :
Traditionally it should be a thick masala, but if you want to serve it with rice make the curry a little thinner.

FISH AND GREEN MANGO CURRY

FISH AND GREEN MANGO CURRY
Surmai cooked in a coconut gravy with raw mangoes
Preparation Time : 30 minutes
Cooking Time : 25 minutes
Servings : 4

INGREDIENTS
King fish (surmai), 1 inch slices 8

Raw mangoes, sliced 2 medium

Lemon juice 2 tablespoons

Salt, trimmed to taste

Turmeric powder 1 teaspoon

Oil 6 tablespoons

Coconut, scraped 1 1/2 cups + 2 tablespoons

Onion , chopped 1 medium

Red chilli powder 1 tablespoon

Mustard seeds 1/2 teaspoon

Green chillies, slit 4

Coriander powder 1 tablespoon

Curry leaves 10-12

Rice flour 1 1/2 tablespoons

Tamarind pulp 2 tablespoons

Fresh coriander leaves, chopped 2 tablespoons

METHOD
Marinate fish in a mixture of lemon juice and salt half a teaspoon of turmeric powder for about fifteen minutes. Heat two tablespoons of oil in a pan and shallow fry till half done. Drain and set aside. Soak one cup of scraped coconut in one cup of warm water for three to four minutes. Grind and squeeze to extract milk. Heat oil in another pan. Add onion and sauté till soft. Add half the remaining turmeric powder, half the red chilli powder, two tablespoons of scraped coconut and salt and sauté for two to three minutes. Add two cups of water and let the curry simmer. Add a little more oil to the oil in which the fish pieces were fried. Add mustard seeds, green chillies, coriander powder, remaining red chillli powder, curry leaves, remaining turmeric powder, raw mango slices and sauté. Strain the onion curry into this tempering, pressing well to extract all the flavours. Add the fried fish. Mix the rice flour with quarter cup of water to make a smooth paste and add it to the curry. Cook stirring continuously till the curry thickens. Add coconut milk and stir. Add a little tamarind pulp and let the gravy come to a boil. Switch off the heat and garnish with coriander leaves. Serve hot with steamed rice.

FISH AMBOTIK

FISH AMBOTIK
Sour and hot pomfret – a typical Goan dish
Preparation Time : 20 minutes
Cooking Time : 20 minutes
Servings : 4

INGREDIENTS
Pomfret, cut into ½ inch thick slices (400 grams each)2 medium

Salt to taste

Turmeric powder 1 teaspoon

Coriander seeds 1 tablespoon

Cumin seeds 1 teaspoon

Coconut, scraped 1 cup

Dried red chillies 8-10

Ginger, roughly chopped 1 inch piece

Garlic, roughly chopped 8-10 cloves

Cloves 5

Cinnamon 2 inch stick

Vinegar 2 tablespoons

Oil 2 tablespoons

Onions, chopped 2 medium

Green chillies, slit 4-5

Tamarind pulp 3 tablespoons

METHOD
Marinate the fish with salt and turmeric powder. Dry roast coriander seeds and cumin seeds. Grind coconut, whole red chillies, cumin seeds, coriander seeds, ginger, garlic, cloves, cinnamon and vinegar to a very fine paste with a little water. Heat oil in a pan. Add chopped onion and sauté till golden brown. Add ground masala and cook on high heat for two minutes stirring continuously. Add three cups of water and bring the gravy to a boil. Add slit green chillies and stir. Add the marinated fish pieces and simmer for five minutes. Add tamarind pulp and adjust salt. Stir gently and cook on low heat for five minutes. Serve hot with steamed rice.

CRAB SUKHE

CRAB SUKHE
Crabs cooked with onions, ginger, garlic and malvani masala - a lip smacking dish
Preparation Time : 30 minutes
Cooking Time : 30 minutes
Servings : 4

INGREDIENTS
Crabs 4 medium

Tamarind 1 lemon sized ball

Oil 4 tablespoons

Onions, sliced 3 medium

Ginger, sliced 1 inch piece

Garlic, sliced 12-16

Coconut 1 1/2 cups

Mustard seeds 1/2 teaspoon

Curry leaves 6-7

Turmeric powder 1/2 teaspoon

Malvani masala 1 teaspoon

Red chilli powder 1 teaspoon

Salt to taste

Fresh coriander leaves, chopped 2 tablespoons

METHOD
Clean crabs and wash thoroughly. Detach and crack the claws. Cut each crab into two pieces. Soak tamarind in one cup of warm water for half an hour, remove the pulp, strain and keep aside. Heat one tablespoon of oil in a pan and fry onion, ginger, garlic and coconut and till light golden brown. Remove from heat and cool. Add a little water and grind in to a thick paste. Heat remaining oil in a pan, add mustard seeds, when they start to crackle add curry leaves. Immediately add masala paste and cook on medium heat for half a minute, stirring continuously. Add turmeric powder, malvani masala, red chilli powder, tamarind pulp and salt. Stir well and add one cup of water. Bring it to a boil and add crab pieces and claws. Cook further on medium heat for ten to fifteen minutes, stirring occasionally or till the gravy becomes a little thick. Serve hot garnished with fresh coriander leaves.

Masala Crab Curry

Masala Crab Curry

Ingredients:
Big size Crab - 6 pcs
Onion paste - 1/4 cup
Ginger Garlic paste - 1/4 cup
Tomato Puree - 1/2 cup
Curd - 1/4 cup
Water - 1 cup
Whole Garam Masala few
Whole Jeera - 2 tsp
Bay Leaf - 2 nos
Garam Masala Powder - 2 tsp
Turmeric powder - 2 tsp
Salt as per taste
Fresh Coriander for garnish

Method:
Clean the crab and boiled it for 2 minutes. Take only the fleshy parts for cooking.
Heat a pan add bay leaf, jeera and whole garam masala in it. Add onion paste, garlic ginger paste, tomato puree in it.
Now add curd and salt, turmeric powder ,garam masala powder and the crab in it.
Mix all and fry them till it removes oil. Add water in it. Cover it for 10 minutes in a slow flame.
Garnish it with coriander leaves and serve hot with Rice or Paratha.

KOMBDI VADE WITH CHICKEN CURRY

KOMBDI VADE WITH CHICKEN CURRY
Deep fried indian bread served with chicken curry
Preparation Time : 25-30 minutes
Cooking Time : 35-40 minutes
Servings : 4

INGREDIENTS
Chicken skinless, cut into 16 pieces 800 grams

Fresh coriander leaves, chopped 1/4 bunch

Ginger, chopped 1 inch piece

Garlic, chopped 4-5 cloves

Green chillies, chopped 2-3

Dry coconut (khopra), grated 1/2

Whole dry red chilli 4-5

Oil 4 tablespoons

Onion , chopped 5 measures

Coconut, grated 1 1/2 cup

Malvani masala 2 1/2 teaspoons

Salt

FOR VADE

Vade flour 2 cups

Turmeric powder 1/4 teaspoon

Salt to taste

Red chilli powder 1 teaspoon

Oil to deep fry

METHOD
To make chicken curry, reserve one tablespoon chopped coriander leaves for garnish. Grind remaining coriander leaves to a paste along with ginger, garlic and green chillies and marinate the chicken in this paste. Dry roast grated dry coconut with whole red chillies in a thick-bottomed kadai, remove, cool and grind into a fine paste with half a cup of water Heat one-tablespoon oil in a pan, add three fourth quantity of chopped onion, stir-fry till golden. Add fresh coconut; continue to cook on medium heat, stirring continuously till coconut also changes its colour to light brown. Cool and grind to a fine paste with half a cup of water. Heat remaining oil in a handi, add remaining chopped onion and stir-fry till golden brown. Add the green paste marinated chicken pieces and two cups of water and bring it to a boil. Stir in dry coconut and red chilli paste and Malvani garam masala. Continue to cook for three to four minutes on medium heat. Add the fresh coconut and onion paste and cook further on medium heat for three to four minutes, stirring frequently. Reduce heat and simmer for three to four minutes. Add salt and mix thoroughly. Garnish with chopped coriander. Serve hot with vade. To make vade, take the vade flour in a bowl. Add salt, turmeric powder and red chilli power and mix well. Make a well in the centre and pour two tablespoons of oil into it. Slowly mix in the flour. Add enough warm water and knead into a firm dough. Make marble sized balls. Take a piece of banana leaf and lightly grease it. Place the dough ball over it and lightly press and spread with the fingertips to a puri. If you do not have a banana leaf, grease your palms generously and spread the dough on your palms to form a puri. Heat sufficient oil in a kadai and deep-fry the vade on medium heat till golden. Drain and serve hot with chicken curry.

FRIED CHILLI CHICKEN

FRIED CHILLI CHICKEN
An delicious Indian version of tempting spicy chicken
Preparation Time : 4-6 hours
Cooking Time : 20-25 minutes
Servings : 4

INGREDIENTS
Chicken thigh, skinned 1 kilogram

Salt to taste

Lemon juice 4 tablespoons

Onion , chopped 1 small

Garlic, chopped 4 cloves

Ginger, chopped 2 inch piece

Green chillies, chopped 6

Vinegar 1 tablespoon

Ghee 4 tablespoons

Sugar 1/4 teaspoon

Tomato puree 4 tablespoons

Fresh coriander leaves, chopped 2 tablespoons

For paste

Coriander seeds 2 tablespoons

Cumin seeds 1 teaspoon

Red chillies 2

Cinnamon 1 inch stick

Cloves 4

Green cardamoms 4

METHOD
Clean the chicken thighs and remove the skin. Rub in salt and lemon juice. Cover and set aside for thirty minutes. Grind the onions, garlic, ginger and green chillies with vinegar in a blender until smooth. Pour the ground mixture over the chicken. Stir and mix thoroughly. Cover and leave to marinate for four to six hours in the fridge. Remove from fridge thirty minutes before cooking. Put the chicken and the extra marinade in a large pan over a medium heat. Simmer the chicken in its own juices for forty minutes, stirring occasionally. Remove the lid, add the spice paste and continue cooking till the liquid evaporates and thick gravy is formed. Stir frequently. Add ghee, salt, sugar and fry the chicken until well browned. Add tomato puree, chopped coriander leaves. Stir for two minutes. Serve hot.

CHICKEN KURMA

CHICKEN KURMA
Chicken cooked in rich creamy gravy
Preparation Time : 20 minutes
Cooking Time : 30 minutes
Servings : 4

INGREDIENTS
Chicken 1 kilogram

Poppy seeds (khuskhus/posto) 2 tablespoons

Onion 4 medium

Red chillies 6

Garlic 2 cloves

Coriander seeds 1 tablespoon

Cumin seeds 1 teaspoon

Green cardamom 3-4

Coconut, scraped 1/2 cup

Oil 3 tablespoons

Salt to taste

Yogurt 1/2 cup

Fresh cream 1/4 cup

METHOD
Clean, wash and skin chicken. Cut chicken into twelve to fourteen pieces. Soak poppy seeds in one cup of warm water for ten minutes. Drain. Peel, wash and slice onions. Deseed red chillies. Peel and wash garlic. Peel, wash and grind ginger to a fine paste. Grind poppy seeds with red chillies, coriander seeds, cumin seeds, garlic, green cardamoms and scraped coconut. Heat oil in a pan. Add onions and cook till they are translucent. Add ginger paste and stir for fifteen seconds. Add chicken pieces and cook on high heat for five minutes, stirring continuously. Make sure the chicken does not brown. Stir in the ground paste and add one cup of water. Add salt and bring to a boil. Reduce heat and add beaten yogurt. Simmer for five minutes. Stir in fresh cream just before serving.

MURGH TAKA TAK

MURGH TAKA TAK
Seasoned chicken mince served with boiled eggs and delicately flavoured with mint
Preparation Time : 15-20 minutes
Cooking Time : 20-25 minutes
Servings : 4

INGREDIENTS
Chicken mince 1 cup

Oil 4 tablespoons

Cumin seeds 1/2 teaspoon

Onion 1 medium

Garlic, chopped 6-7 cloves

Ginger, chopped 1 inch piece

Tomatoes 2 medium

Red chilli powder 1 teaspoon

Green chillies, chopped 3-4

Salt to taste

Eggs, boiled 2

Garam masala powder 1 teaspoon

Fresh coriander leaves, chopped 2 tablespoons

Fresh mint leaves, chopped 1 tablespoon

Lemon 1

METHOD
Chop onions, tomatoes boiled and peel eggs and keep asideHeat oil on a tawa. Add cumin seeds. When they change colour add chopped onion and sauté for two-three minutes. Add chicken mince and mix. Break meat with a metal spatula and continue to sauté for five minutes. Add chopped garlic, ginger and mix. Add chopped tomatoes, red chilli powder, chopped green chillies and cook. Add a little water and cook for five more minutes. Crush bigger pieces of chicken. Add salt and whole boiled eggs. Break this with the metal spatula. Mix and add garam masala powder, coriander leaves, mint leaves. Mix well. Cut the lemon and sprinkle juice on the chicken mince and serve directly from the tawa.

MALVANI CHICKEN HIRWA MASALA

MALVANI CHICKEN HIRWA MASALA
Chicken cooked in rich, spicy green gravy
Preparation Time : 30-40 minutes
Cooking Time : 15-20 minutes
Servings : 4

INGREDIENTS
Chicken, skinned , cut into 16 pieces800 grams

Salt to taste

Ginger-garlic paste 1 tablespoon

Coconut, scraped 3/4 cup

Oil 4 tablespoons

Cinnamon 1/2 inch stick

Black cardamoms 2

Green cardamoms 2

Bay leaf 1

Cloves 2-3

Cumin seeds 1/2 teaspoon

Onions, finely chopped 3 medium

Garam masala powder 1/2 teaspoon

Fresh coriander leaves, chopped 1 tablespoon

For masala

Fresh coriander leaves, chopped 1/2 bunch

Coconut, scraped 1/2 cup

Ginger, roughly chopped 1/2 inch piece

Green chillies, roughly chopped 4

METHOD
Apply salt and ginger-garlic paste to the chicken pieces and set aside for half an hour. Grind three-fourth cup of coconut with a quarter cup of warm water. Pass it through a muslin cloth and extract thick milk. Set aside.Grind together the ingredients of hirwa masala to a fine paste. Heat oil in a pan. Add cinnamon, black cardamoms, green cardamoms, bay leaf, cloves and cumin seeds and sauté till fragrant. Add onions and cook until soft and translucent. Add the hirwa masala paste and sauté on low heat for two to three minutes. Add the chicken pieces and mix well. Continue to sauté for two to three minutes. Add half a cup of water, adjust salt and cook until the chicken is done. Add coconut milk and garam masala powder. Mix well and let it heat through. Garnish with coriander leaves and serve hot.

LAZIZ TIKKA MASALA

LAZIZ TIKKA MASALA
Pre-marinated pieces of chicken , grilled and then added to a thick creamy gravy.
Preparation Time : 4 hours
Cooking Time : 30-40 minutes
Servings : 4

INGREDIENTS
FOR CHICKEN TIKKA

Boneless chicken, 1 1/2 inch pieces 800 grams

Kashmiri red chilli powder 3 teaspoons

Lemon juice 2 tablespoons

Salt to taste

Oil 7 tablespoons

FOR MARINADE

Hung yogurt 1 cup

Ginger paste 1 tablespoon + 2 teaspoons

Garlic paste 1 tablespoon + 2 teaspoons

Garam masala powder 1 1/2 teaspoons

Mustard oil 2 tablespoons

FOR ONION-TOMATO MASALA

Onions, chopped 3 medium

Tomatoes, chopped 4 medium

Cumin seeds 1/2 teaspoon

Garlic 7-8 cloves

Roasted cumin powder 1/2 teaspoon

Coriander powder 1 1/2 teaspoons

For gravy

Butter 2 tablespoons

Tomato puree 1/4 cup

Onion tomato masala 1 cup

Fresh coriander leaves, chopped 2 tablespoons

Dry fenugreek leaves (kasuri methi), roasted and crushed 1 teaspoon

Cream 1/4 cup

Ginger, cut into thin strips 1 inch piece

METHOD
Mix one tablespoon lemon juice, salt and one teaspoon Kashmiri red chilli powder. Add chicken pieces and marinate for about thirty minutes. Mix hung yogurt, one tablespoon ginger paste, one tablespoon garlic paste, one teaspoon Kashmiri red chilli powder, one teaspoon garam masala powder, remaining lemon juice and salt. Add chicken pieces and mustard oil and mix well. Let the chicken marinate for about three hours in the refrigerator. Thread the chicken onto skewers. Heat four tablespoons oil on a tawa and place the skewers on it. Cook, turning the skewers a few times, so that the chicken gets cooked evenly brown from all sides. Take the pieces off the skewers and place on a plate. For onion-tomato masala heat remaining oil in a pan. Add cumin seeds and when they begin to change colour add onions and sauté till well browned. Add garlic and sauté till lightly browned. Add one teaspoon ginger paste, one teaspoon garlic paste and continue sautéing. Add cumin powder, coriander powder and mix well. Add tomatoes and continue to sauté on low heat till the tomatoes are completely cooked and the oil surfaces. Add salt and mix. Set this masala aside. Heat butter in another pan and add the remaining ginger paste, remaining garlic paste, tomato puree and sauté for two minutes. Add half a cup of water and cook for two to three minutes. Add the chicken pieces, onion-tomato masala and simmer till the gravy reduces a little. Adjust salt and add the remaining Kashmiri red chilli powder, remaining garam masala powder, half the coriander leaves and mix. Cook for two minutes. Add kasuri methi and cream and mix well. Remove from heat and serve hot garnished with ginger strips and the remaining coriander leaves.