Quick and Easy Chicken Curry/ईजी चिकेन ग्रेवी कर्री /ఈజీ చికెన్ కర్రీ

Ingredients :

Chicken - 1 kg
large Onions, paste - 3
large Tomatoes -  pureed - 2
Green chilly - 3(sliced)

Garlic paste - 1 Tbsp
Ginger paste - 1 Tbsp
Coriander powder - 2 Tsp
Cumin powder - 2 Tsp
Turmeric powder - 1/2 Tsp
Red chilli powder - 1/2 Tsp
Garam masala powder - 1 Tsp
Oil - 4 Tbsp

Salt to taste
Chopped coriander for garnish

Preparation Method :

1. Heat oil in a pan and sauté the green chily and onion paste fry till golden brown. Then add, garlic & ginger paste. Mix well.

2. Add tomato puree. When the tomato puree dries up, add coriander powder, cumin powder, garam masala, red chilli powder, turmeric powder and salt. Let the spices cook.

3. Add chicken pieces into the masala. Stir well and cook till they are golden brown.

4. Add 1/2 cup of water and stir. Cover with a lid and let it simmer till the chicken is cooked.

5. Garnish with chopped coriander and serve.

* Tasty Chicken Gravy Curry Ready.

* Serve with hot Rice or Rotis.

Read More

Simple Prawns Fry / प्रॉन मसाला /రొయ్యల వేపుడు

Ingredients :

Prawns/Shrimp(cleaned) - 1/4 kg
Onions (chopped) - 3
Green chily(sliced) - 4nos.
Salt - To Taste
Turmeric Powder - 1/6 Tsp
Chily Powder - 2 Tsp
Coriander powder - 1/2 Tsp
Cumin Powder - 1/4 Tsp
Garam Masala Powder - 1/4 Tsp
Coriander Leaves(chopped) - handful
Oil - 4-5 Tsp

Preparation Method :

1. Take a Pan add Oil, after Oil heat add 5 tsp of Oil, then add Prawns then add salt and keep a lid for 5 minutes.

2. After 5 min. add chopped onions and chilies and keep a lid for another 5 minutes.

3. After add ginger garlic paste fry for 1 minute until raw smell gone, add Turmeric,chily,cumin and coriander powders. Mix well.

4. Then add garam masala and sprinkle coriander leaves and then switch off the stove.

* Easy and Tasty Prawns / Shrimp Fry Ready. It is a side dish for Sambar.

Read More

Goan Fish Curry / गोवा मीन सब्जी / గోవా చేపల కూర

Ingredients :

Fish Pieces(cleaned) - 1/2 Kg
Red Chily Powder -2-3 Tsp
Coriander Powder - 1 Tsp
Garam Masala Powder - 1/2 Tsp
Salt - To Taste
Oil - 4-5 Tsp
Curry Leaves - 2 Springs
Cilantro(chopped)- 1 Bunch
Tamarind - Big Lemon size

For Masala Paste :

Onion - 1
Tomato - 2
Green Chily - 5
Red Chily - 4
Ginger - 1 inch
Garlic pods - 6
Cumin Seeds - 1/4 Tsp
Coconut - 2 Inch piece

Preparation Method :

1. Take a bowl soak the tamarind in hot water for atleast 15 min. Then sieve the tamarind pulp and keep aside. (if you want more sour you add some tamarind). Make slices or slits to Green Chilies.

2. Take a Bowl then add Fish pieces(I used Pandugappa sea fish) after add some salt, Turmeric and 1 tsp of Chily Powder (before you are preparing curry Marination need not be needed) Mix well.

3. Take a jar or blender add all the masala ingredients and make a paste. Then chop the coriander.

3. Take a Pan or wok add 5 Tsp of Oil (add more Oil Fish curry is tasty thats why I added 5 Tsp of Oil). After Oil heat add sliced Chilies then add Masala Paste fry for 2-3 Min. add Curry leaves.

4. After 1 Min. add coriander, chily Powder, Salt and Garam Masala one by one. Fry for 5 minutes.
Then add Tamarind Juice and also add some water(according to your taste). I added 1 more Cup of water.

5. Keep a Lid and Cook for 5 Min. Then add Fish pieces. and keep a lid for 5 min. After remove the lid and cook for 3 Min. (in this time oil will be appear on top of the fish curry this is the right time the curry will be cooked)then add chopped Cilantro and Remove from the flame.

* Tasty Goan Fish Curry is Ready. It is very tasty with the plain rice.

Read More

Mutton Pulao in Pressure Cooker /मटन पुलाव /మటన్ పులావ్

Ingredients :

Mutton - 1/4 Kg
(cleaned)
Basmati Rice - 2 Cups
(cleaned & strained)
Onion - 2
Green Chily - 4
(sliced)
Bay Leaf - 1
Cashew Nuts - 3 Tsp
Star Anise - 1/2
Cloves - 5
Cardamom - 2
Cinnamon - 1 Inch
Ginger Garlic Paste - 1 Tsp
Turmeric - 1/4 Tsp
Salt - To Taste
Coriander Powder - 1/2 Tsp
Cumin Powder - 1/4 Tsp
Garam Masala - 1/2 Tsp
(optional)
Oil - 2 Tsp
Ghee - 1 Tsp
Coriandeer - 1 Small Bunch
Pudina - handful

Preparation Method :

1. Slice the Onions & Chilies. Clean the Mutton. Take a Pan add oil and Ghee after Oil heat add all masala spices then add chopped Onions and Chilies, fry until Onions turns brown.

2. After add ginger garlic Paste mix well then add cleaned Mutton then add Cumin, Coriander Garam masala Powders and Turmeric Powder mix well and keep a lid on Low flame for 5 Minutes.

3. Now remove the lid then add required Salt and Strained Rice and then add water (1:2 ratio) keep a lid upto 3-4 whistles.

4. Once Pressure is reduces then remove the lid then add chopped Cilantro and Mint Leaves.

* Serve Hot with any Vegetarian or non vegetarian Curry you like.

Read More

Egg Masala Curry / अंडे की सब्जी / మసాలా గుడ్లు కూర

Ingredients :

Eggs - 4
Boiled & peeled
Onion - 1
Chily - 3
Curryleaves - 2 springs
Turmeric - 1/4 Tsp
Chily powder - 1 Tsp
Salt - To Taste
Oil - 2 Tsp
Coriander

Ingredients for Paste :
Onions - 2
Tomato - 1
Red Chily - 4
Poppy seeds - 1/2 Tsp
Coriander Seeds - 1 Tsp
Cumin - 1/2 Tsp
Pepper Seeds - 8
Cardamom - 1
Cloves - 5
Ginger - 1 inch
garlic pods - 6

Preparation method :

1. Take a Pan add 1 Tsp of Oil then add masala Spices, Red Chily, Cumin, Coriander, Poppy Seeds then add sliced Onions and chopped Tomatoes. Fry until Onions turns Brown. Remove from Pan after Cool take a Jar add this Fried mixture then add ginger & garlic. Make a fine Paste & keep aside.

2.  Take a Pan add 2-3 Tsp of Oil after Oil heat add turmeric then take one Egg and make slits, then fry. fry all the Eggs like this . But dont fry too much Eggs are Rubbery. Thats why fry 1 Min. only. Remove from flame & keep aside.

3. Then add sliced onions , chilies, curry leaves and add salt. Onions turns brown add ground paste and fry for 2 min. until raw smell goes.

4. Then add Chily Powder (if you want more Spicy) and mix well then add fried Eggs and mix well once. Then add some(1 Small Cuo) water. Keep a Lid.

5. After 5 Min. curry is like a thick gravy sprinkle chopped Coriander and Switch off the Flame.

* Spicy and Tasty Egg Masala Curry is Ready.

Read More

How to Make KFC Style Fried Chicken

Ingredients :

Chicken drumsticks - 3

Ginger garlic paste - 1tbsp

All purpose flour / Maida - 1/2 cup

Red chilli powder - 2tbsp

Salt - To Taste

Bread crumbs - as much as you want

Coriander powder - 1tbsp

Tomato ketchup - 2tbsp

Freshly grounded pepper - 1 tbsp

Eggs - 2

Cornflakes Powder or Corn Powder - 2 Tsp

Oil- for deep frying

Preparation method :

1. Make thin slits to the chicken with a sharp knife.

2. Marinate the chicken in ginger garlic paste,chilli powder,salt,coriander powder,tomato ketchup,pepper for at least 5 hours.

3. Take a plate and mix all purpose flour,salt,chilli powder and bread crumbs.Bash the corn Powder into tiny pieces and mix them to the flour mixture.

4. Crack the Eggs in a plate and beat it well with milk.

5. Dip each drumstick into egg mixture and dip in the flour mixture.

6. Repeat the above step until the chicken is coated well.Egg makes to bind the flour mixture with chicken well and keep the juices inside tact.

7. Now heat oil for deep Fry and fry the chicken drumsticks until golden crisp.

8. The chicken pieces are cooked well inside. Remove From Oil and Keep in Paper Towel.

9. Serve with some onion Rings and lemon.

* KFC Style Chicen Drumsticks are Ready.

Read More

Chicken with sorrel Recipe / Gongura Chicken

Ingredients :

Chicken : 1/2 Kg
Sorrel Leaves - 2 Cups
Onions - 3
Green Chily - 4
G & G Paste - 1 1/2 Tsp
Turmeric - 1/4 Tsp
Red Chily Powder - 2 Tsp
Salt - To Taste
Masala Paste or Garam Masala - 1 Tsp
Curry Leaves
Coriander Leaves - 1 Bunch

Making of Masala Paste :

Poppy Seeds - 1/2 Tsp
Cloves - 4
Cardamom - 2
Cinnamon Stick - 1 Inch
Cumin Seeds - 1/4 Tsp
Coriander Seeds - 1/4 Tsp

Preparation Method :

1. Take a Bowl add Chicken after Add Turmeric, Salt, G&G Paste, and Chily Powder Mix it Well and Marinate for 30 Min.

2. Chopped Onions, Chilies, Coriander and Sorrel Leaves. Grind the Masala Paste With Masala Ingredients.

3. Take a Pan add Oil then add Sliced Onions, Chily and Curry Leaves Saute for 2 Min.

4. Add Marinated Chicken mix it Well and Covered with a Lid for 5 Min. Then add Garam Masala paste Fry for 1-2 Min. then add One Glass of Water if Required.

5. Remove the Lid then then add Chopped Sorrel Leaves. Mix Well and Keep a Lid.Now Its Time For Chicken Will be Well Cooked.Switch off the Flame.

* Serve Hot With Hot Rice or Chapathis.

Read More

Chicken Potato Curry / Aloo Chicken Curry

Ingredients :

Chicken - 1/2 Kg
Potato - 1/4 Kg
Onions - 3
Green Chily - 5
Ginger Garlic Paste - 2 Tsp
Red Chily Powder - 2 Tsp
Turmeric - 1/4 Tsp
Salt - To Taste
Oil - 3-4 Tsp
Curry Leaves - 2 Strings
Coriander Leaves - 1 Bunch

Making of Masala Paste :

Cumin Seeds - 1/4 Tsp
Coriander Seeds - 1/4 Tsp
Cardomom - 2
Cloves - 4
Star Anise - 1/2
Cinnamon Stick - 1 inch
Poppy Seeds - 1/2 Tsp

Preparation Method :

1. First Clean the Chicken, then Sliced Onions and Chilies. Peel the Potato and Sliced. Keep aside.

2. Take a Pan or Kadai add Oil, After Heat Oil add Sliced Onoins and Chilies. Fried after Light Brown. Then add Curry Leaves Fry for a Minute then add Ginger Garlic Paste, Fry for 2 Min. then add Cleaned Chicken and Sliced Potato. Mix Well and Keep a Lid for 5 Min.

3. After 5 Min. remove the Lid then add Turmeric and Chily Powder Mix Well then add Garam Masala Paste, Keep a Lid for 2 Min. on Medium Flame.

4. Add Water (1 Glass of Water ) and Mix Well With Spatula and Keep a Lid on Medium Flame.

5. Chicken absorbs all the Water and Oil Will be appear on Top. Now The Curry is Ready. Sprinkle Coriander Leaves and Turn Off the Flame.

* Tasty Potato Chicken Curry is Ready. It is Very Tasty With Hot Rice, Roti, Chapathis, and Dosa Also.

Read More

Chicken Raw Cashew Nuts Curry/काजू मुर्ग सब्जी /చికెన్ జీడిపప్పు కూర

Igredients :

Chicken - 1/4 Kg
Raw Cashew  Nuts - 100g
Onions - 3 (sliced)
Green Chily - 4(sliced)
Ginger Garlic Paste - 1 Tsp
Turmeric Powder - 1/4 Tsp
Red Chily Powder - 2 Tsp
Coriander Powder - 1/2 Tsp
Garam Masala Powder - 1/2 Tsp
Salt - To Taste
Curry Leaves - 2 String
Coiander Leaves - 1 Bunch

Preparation Method :

1.Take Kadai add Oil, after Heat Oil add Sliced Onions after add Green Chily and Curry Leaves fry Onions turns into Brown.

2. After add Chicken and Keep a Lid For 5 Min. Then Remove the Lid and Add Ginger Garlic Paste, Fry for 2 Min. and then add turmeric and Red Chily Powder then keep a lid.

3. After add required Water and Keep a Lid for 5min. After 5 min. add raw cashew nuts, Coriander Powder and Garam Masala Powder.

4. After 2 or 3 Min. add Coriander Leaves then Switch Off the Stove.

* Tasty Chicken Curry with Raw Cashew Nuts Curry is Ready.

Read More

Masala Fish Fry

Ingredients :
 fish Pieces - 5 Clean& rinse it well and set aside

To grind :

Onion - 1
Coriander Seeds - 1/2 Tsp
Poppy Seeds - 1/4 Tsp
Cinnamon Stick - 1 Inch
Cloves - 4
Garlic Pods - 6
Star Anise - 1/2
Fennel Seeds - 1/4 Tsp

For the marinade :

Curd - 2 Tsp
Coriander Powder - 1 Tsp
Red Chily Powder - 1 Tsp
Turmeric Powder - 1/4 Tsp
Salt - To Taste

Preparation Method :

1. Take a Jar add all Ingredients and Make a Paste. Mix all Ingredients

2. Apply the Masala Paste to The Fish Pieces, Marinate the Fish for 30mins and Set aside.

3. Take a Kadai or Dosa Pan add Oil  Heat Oil and add the fish pieces toast it till golden brown. You can deep fry the fish pieces.

4. Fry the fish pieces on low-medium flame on Both Sides. Then Fish Pieces changes Color into Light Brown. Remove From Pan.

* Serve with onion rings.

Read More

Kerala Fish Cury Recipe

Ingredients :

Fish Pieces (Cleaned with Crystal Salt ) - 1/2 Kg
Big Onions Sliced - 4
Green Chily Sliced - 6
Mustard seeds - 1/2 Tsp
Fenugreek Seeds - 1/2 Tsp
Ginger Garlic Paste - 1 Tsp
Turmeric Powder - 1/4 Tsp
Red Chily powder - 2-3 Tsp
Coriander Powder - 1/2 Tsp
Salt - To Taste
Tamarind - Big Lemo Size
Oil - 3-4 Tsp
Curry Leaves - 2 Strings
Coriander Leaves - 1 Bunch
Water - 1 Glass

Preparation Method :

1. Take Hot water and Soak Tamarind.

2. Take A Kadai add Oil, After Heat Oil,Add Mustard Seeds and Fenugreek Seeds after Splutter add Ginger Garlic Paste, Fry for 2 Min. add Curry Leaves and Green Chilies.

3. After add Sliced Onions Saute Well and Keep a Lid for 5 Min.Then Onions turn into Brown remove Lid  then add Turmeric, Red Chily, Coriander Powder and Salt. Mix Well then add Tamarind Juice with Required Water.Keep a Lid for 5 Min.

4. Remove Lid Drop Fish Pieces into Kadai.

5. Keep the Pan Covered and Cook in Low Flame till Oil Starts Appearing on the Top.It Will take Approx 20 Min.for This. By Time Fish Will Be Cooked and Gravy is Ready.

6. switch off the Stove.

* Tasty Kerala Fish Curry is Ready Combined with Hot Hot Rice or kappa (tapioca) vevichathu.

Read More

Prawns Pulav Preparation

Ingredients :

Prawns ( Washed & Shelled ) - 1/2 Kg
Basmati Rice - 2 Cups or 1/2 Kg
Onions Sliced - 2
Green Chilies - 2
Tomato - 2
Ginger Garlic Paste - 2 Tsp
Coriander Powder - 1/2 Tsp
Cumin Powder - 1/4 Tsp
Turmeric Powder - 1/4 Tsp
Red Chily Powder - 1 Tsp
Garam Masala Powder - 1/2 Tsp
Star Anice - 1
Cardomom - 2
Cinnamon Stick - 2 Inch
Cloves - 6
Bay Leaf - 2
Cashew Nuts - 100 g
Salt - To Taste
Ghee or Oil - 3 to 4 Tsp
Mint or Pudina Leaves - 1 Bunch
Coriander Leaves 1 Bunch
Lemon Juice - 1 Tsp

Preparation Method :

1.Clean & Soak the Basmati Rice for 15 Minutes.After Strained Water from Rice.

2. Take A Bowl & Marinate Prawns with Turmeric,Cumin,Coriander,Garam Masala,Red Chily Powder,Salt,Ginger Garlic Paste and Lemon Juice. Keep Aside for 15 Min.

3. Take a Kadai or Deep Vessel add Ghee,after Ghee Melts Add All Masala Spices then add Cashew Nuts Fry for 3 Min. after add Sliced Onions and Green Chilies fry until Brown.

4. After Add Marinated Prawns then add Sliced Tomatoes, Ginger Garlic Paste & Fry Well.

5. Add Strained Basmati Rice Then Stir Well add Hot Boiled Water 1:1 3/4 Ratio.Keep a Lid on Medium Flame.

6. After 5 Min. Pulav Half Cooked Then Reduce the Flame to Low. Then Add Some Cumin,Coriander and Garam Masala Powders.Stir Well and Keep a Lid.

7.After 2 or 3 Minutes Add Sliced Mint and Coriander Leaves.Then Switch off the Flame.

* Yummy Prawn Pulav or Shrimp Pulav is Ready.Serve Hot.

Read More

Fried Egg Masala Curry

Ingredients :

Eggs Boiled & Peeled - 4
Onions Sliced - 3
Tomatoes sliced- 3
Turmeric Powder - 1/4 Tsp
Red Chily Powder -  2 Tsp
Salt - To Taste
Ginger Garlic Paste - 1 Tsp
Coriander Powder - 1/2 tsp
Garam Masala Powder - 1/2 Tsp
Curry Leaves - 2 Strings
Coriander Leaves - 1 Bunch

Preparation Method :

1. Take a Pan Add Oil After Heat Oil Take Boiled Eggs applied With Turmeric and after Fry into Oil Until brown.Keep aside.

2. After add Sliced Onions,Green Chilies and Curry Leaves add Some Salt .and Keep a Lid.

3. After 5 Min. add Sliced Tomatoes and Turmeric And After Keep a Lid.

4. Then add Red Chily Powder and Ginger Garlic paste Fry For 2 Minutes.After add Coriander Powder and Garam masala Powder.Keep a Lid for 2 Min.

5. After remove Lid add some Little Water Keep a Lid.

6. Then Add Sliced Coriander Switch off The stove.

* Tasty Fried Egg Masala Curry Is Ready to Serve.

Read More

Prawns Raw Cashew Nuts Curry

Ingredients :

Wet Prawns(Peeled & cleaned) - 1/4 Kg
Raw Cashew Nuts - 1 Cup
Onions Sliced - 3
Tomatoes Sliced - 2
Green chilies - 4
Ginger Garlic Paste - 1 Tsp
Coriander Powder - 1/2 Tsp
Garam Masala Powder or Paste - 1/2 Tsp
turmeric Powder - 1/4 Tsp
Red Chily Powder - 2 Tsp
Salt - To Taste
Curry Leaves - 3 strings
Coriander Leaves - 1 Bunch

Preparatio Method :

1. Take a Kadai add Oil , After Heat Oil add Sliced Onions,After Onions Turns Brown add Sliced Chilies and Curry Leaves.

2. After add Cleaned Prawns fry for 5 Min. and Keep a Lid.

3. After Remove Lid add Sliced Tomatoes and Add Turmeric Powder Stir Well and Keep a Lid Until Tomatoes Become Mashy.

4. After add Ginger garlic Paste Fry for 3 Min. After add Red Chily Powder stir Well and then add a Glass of Water. Keep a Lid.

5. After 5 Min. Add Coriander Powder and Garam Masala If  Needed.Keep a Lid.

6. After add Sliced Coriander Leaves and then Switch Off the stove.

* Tasty Prawns and Raw Cashew Nuts Curry is Ready to Serve.

Read More

Chicken Gravy Curry

Ingredients :
Chicken - 1/2 Kg
Onions - 3 Sliced
Green Chily - 5
Ginger Garlic Paste - 2 Tsp
Turmeric Powder - 1/4 Tsp
Red Chily powder - 2 Tsp
Coriander Powder - 1/2 Tsp
Masala Powder - 1 Tsp(Ilachi,Cloves,Cinnamon,Poppy Seeds,Star Anise)
Raw Coconut Piece 4 Inches (make a Smooth Paste)
Coriander Leaves - 1 Bunch
Oil - 3 Tsp

Preparation Method :

1. Clean the Chicken, Cut Onions and Green Chilies into slices.

2. Take a Kadai add Oil after Heat Oil, add Sliced Onions.after onions Brown add Green Chilies.

3. After add Chicken and Close the Lid.

4. After 5-10 Minutes add Ginger Garlic Paste, after fry for 5 Min. add Turmeric and Red Chily powder.

5. After add 1 Glass of Water and Close the Lid.

6. After 5-10 Min. Chicken is almost Cooked add Coconut Paste.Boil for 3-4 Min.

7. Now Add Masala Paste and Coriander boil for 2 min. add Chopped Coriander Leaves ans Off The Stove.

* Serve Hot with Rotis or Plain rice.

Read More

Preparation of Pomfret Fish curry (Chanduva chepa iguru)

Ingredients :

pomfret fish (Chanduva Fish) Pieces - 8

onions   - 2

Green Mirchi - 5

2 tbsp ginger garlic paste

4-5 green chillis slit

5 tbsp Oil

2 tbsp lemon juice

2 tbsp chilli powder

2 tbsp salt (little less)

1 tsp turmeric powder

1 tbsp Garam masala

1 tbsp poppy seeds

1 cup of water.

Coriander leaves for garnish.

Preparation Method :

1. Heat 5 tbsp oil in an open broad pan and fry onions, green onions and chillis till tender and colored. Season the onions with 1 tbsp chilli powder, salt, turmeric, ginger garlic paste and saute for a minute.

2.Gently arrange the fish on to the seasoned onion and cover it and cook for 3-5 mins on low medium heat. Dust a tbsp of really spicy garam masala powder.

3. Slowly the fish pieces gives out water, add the Coconut-Poppy seed paste into the fish with a cup of water (do not over fluid the fish as it may break).

4. Cover and cook the fish with gravy for 15 minutes or more on low medium heat stirring in the middle.

5. Once the gravy is thickening off the heat and garnish it with coriander and cover it and let cool.

* serve with white rice.

Read More

Small Fish Fry (chinna chepalu vepudu)

Ingredients :

Kozhuva  - 200 gms
Ginger/garlic paste - 2 tsp
Lime juice - 1 nos
Salt to taste
Chilly powder - 1 tsp
Whole black pepper - 10 nos
Turmeric powder - 1 tsp
Rice flour - 1/2 tsp
Curry leaves few
Oil to fry the fish
Salad to serve with the fish

 preparation Method :

1) Clean and wash the fish. Squeeze out all the water.

2) Grind chilly powder, whole back pepper, turmeric powder and rice flour to a fine paste.

3) Add ginger garlic paste and salt to taste.

4) Marinate the fish with the paste. Add lime juice.

5) Keep it for 15 minutes.

6) Heat the oil in a kadai and fry the fish on slow flame, till crisp.

7) When the fish is almost done, add curry leaves into the oil.

8) Fry it for a minute. Remove the fish and curry leaves from the oil.

9) Serve hot with salads.

Read More

CHICKEN PICKLE

Ingredients :

1 kg chicken with bones, cut into bite sized pieces
1 1/2 tbsps ginger garlic paste
1 1/2 tbsps red chilli pwd
1/2 tsp turmeric pwd
juice of 3 lemons, heat for 3 mt and cool
1 1/2 – 2 tbsps salt (adjust)
4 tbsps oil
Dry roast and make a powder:
3 tbsps coriander seeds/dhaniyalu
1 tbsp cumin seeds/jeera
1 tbsp poppy seeds/khus-khus/ghasagasalu
1 1/2 tsps methi seeds/methulu/fenugreek seeds
6 cloves
2″ cinnamon stick
1 elaichi/cardamom
1 star anise

For tempering/poppu/tadka :

pinch of methi seeds
30 fresh curry leaves
3-4 dry red chillis
15 cloves garlic, slightly crushed
3/4 cup oil

Preparation Method :

1 Dry roast all the spices individually over low heat and cool. Once cool, combine all the dry roasted ingredients and grind to a fine pwd.

2 Heat 4 tbsps oil in a heavy bottomed vessel, add chicken, ginger garlic paste, red chilli pwd and salt and cook on high heat for 5 mts. Reduce heat to medium high and continue to cook till the oil separates and there is hardly any water content. This frying will take about 25 mts. This step is crucial to chicken pickle making. Keep stirring in between.

3 Heat 3/4 cup oil in another heavy bottomed vessel, add methi seeds, curry leaves, dry red chillis, crushed garlic and saute for a minute. Add the cooked chicken pieces along with any left over gravy and oil. Combine well. Add the ground spice pwd and combine well and cook on medium to high for 15-18 mts, stirring in between.

4 Add the cooled lemon juice and combine well and turn off heat. Cool and store in an airtight bottle and refrigerate.

* Serve Cool With Hot Rice.

Read More

Kolhapuri Chicken Curry

Ingredients :

chicken 1/2 kg

curd      1/2 cup

turmeric ½ tsp
lime juice  1 tsp

Salt to taste
red chilly powder 3 tsp

grated fresh coconut ½ cup

small tomatoes  2

onion      1

Coriander for garnish

peppercorns   8

cloves   4

bay leaf (Tej patta)  1

cinnamon  1-inch 

Ilachi  2
Cumin Seeds 1/2 tbsp.
Coriander Seeds - 1/2 tbsp.
ginger garlic paste  1 tsp

refined oil  4 tbsp

Preparation Method :

1. Beat curd in a bowl. To this mix red chilly powder, limejuice, salt, ginger garlic paste and turmeric.

2. Clean chicken and mix it in the bowl of curd. Marinate for 1 hour.

3. Heat 2 tbsp oil in a pan. Fry cloves, cinnamon, bay leaf and peppercorns for few seconds. Sauté chopped onion till translucent. Then fry grated coconut for 5 minutes. Stir in chopped tomatoes and fry till they are soft and cooked.

4. Cool this and blend in a mixer.

5. Heat the remaining oil in a kadai. Add the marinated chicken and cook over a medium flame closing the lid for about 20 minutes. Stir occasionally.

6. Add the previously blended mixture and mix well. Cook the chicken till it is done. Add more chilly powder and water if necessary.

* Garnish with chopped coriander. Serve hot with rice or roti.

Read More

Marinated Chicken With Basmati Rice

Ingredients :

1 kg chicken, washed and drained completely

2 large onions, finely sliced

2 tbsps chopped coriander leaves

1 tsp saffron

1/2 cup luke warm milk

salt to taste

2 tbsps ghee + 5 tbsps oil

For marination:

3/4 cup thick curd/yogurt

8-10 green chillis, make a small slit in them

1 1/2 tbsps ginger garlic paste

1 tbsp red chilli pwd (adjust)

1/4 tsp turmeric pwd

3/4 tbsp coriander pwd

1/2 cup chopped coriander leaves

3/4 cup pudina leaves

juice of 1 lemon

1 3/4 tsps salt

Biryani masala, make pwd:

8 cloves

1″ cinnamon stick

4 elaichi/cardamom

3/4 tsp shah jeera

12 pepper corns

Ingredients to cook rice:

4 cups Basmati rice

6 cloves

3 cardamoms

1″ cinnamon stick

3 bay leaves

1 marathi mogga

1 star anise

10 mint leaves

1 tbsp oil

1 1/2 tbsps salt

water as required

Preparation Method :

1 Marinate chicken with the ingredients called for ‘marination’ along with biryani masala pwd. Keep aside for 4 hrs or a min of 1 1/2 hrs. While the chicken is marinating, work on the rest of the preparation.

2 Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, marathi mogga, elaichi, oil, salt till its half cooked. Strain the water and spread the rice on a large wide plate. Allow to cool.

3 Heat 1 tbsp oil + 1 tbsp ghee in a vessel, add sliced onions, saute for 8-10 mts till caramelized. Remove and keep aside.

4 Add the saffron to the luke warm milk and combine well. Keep aside.

5 Take a wide deep vessel to prepare the biryani. Add 3 tbsps oil, add the marinated chicken and spread out over the vessel. Cook on high for 2 mts. Add a tbsp of oil over the chicken pieces. Reduce flame.

6 Spread half of the rice over the chicken layer, pour half a tbsp of ghee all over the rice, add half of the caramalized onions and spread over the rice. Next sprinkle a tbsp of coriander leaves and pour about one fourth cup of saffron milk over the rice. Over this layer, spread the remaining rice. Again pour half a tbsp of ghee all over, add remaining caramelized onions and spread over the rice. Finally sprinkle a tbsp of coriander leaves and pour remaining saffron milk over the rice.

7 Place lid and over the lid place a heavy weight and seal the edges with wheat dough. Cook on high flame for 2 mts. Remove the vessel from the stove and place a iron tawa. Allow to heat. Reduce to low flame and place back the biryani vessel on the iron tawa and cook biryani for 20-25 mts. Turn off heat and do not remove lid for 10 mts.

8 After 10 mts, remove lid, combine gently and serve hot with raita and curry of your choice.

Read More