Kadalai Curry

Kadalai Curry

Ingredients:

*250g black channa
*6g red chilli powder
*A pinch of tumeric
*35g coriander powder
*10g sliced ginger
*1 clove garlic
*8g cumin seeds
*8g fennel seeds
*5g curry leaves
*50ml coconut oil
*100g sliced small onions
*Salt to taste

Procedure:

Relax the channa over night. Facial boil having sodium in addition to maintain to one side.
Brownish elements 2-10 within a warm kadai. Work to produce a okay paste. Warm the fat within a stove. Create cut onions in addition to saute till brown. Create the curry actually leaves in addition to combination the geared up floor masala in addition to make. Now add the boiled channa in addition to make. Function it having garam paratha.

Enjoy the dish.

Oven Baked Methi Hilsha

Oven Baked Methi Hilsha

Ingredients:

2kg hilsha (whole)
1/2 cup olive oil
200g fresh fengreek leaves
1tbs musterd powder
4tbs balsamic vinegar
1tbs fine red chilli flakes
2tbs shopped garlic
1/2 kg yogurt
Salt to taste

Procedure:

In a stainless steel dish set up the marinde by blending olive oil, hacked garlic, mustered powder, red stew flacks, balsamic vinegar and salt. Whisk well still smooth. Include yogurt and fengreek takes off. Cleans the fish and place in a preparing plate. Pour the marinade everywhere throughout the fish. Refrigerate for 2 hours. Presently prepare the fish in a preheated broiler (130*C) for 30 minutes. Serve hot with methi paratha.

Enjoy the dish.

Mutton and Potato Recipe

Mutton and Potato Recipe

Ingredients:

*800g minced lamb
*20g ghee
*50ml oil
*2 cinnamon sticks
*5g aniseed
*4 cloves
*1 star anise
*5g red chilies
*5g turmeric powder
*50ml vinegar
*500g sliced potatoes
*Salt to taste

Procedure:

At first dish the cinnamon, aniseed, cloves, red chilies and star anise together and make a paste. Mix the sheep mince with the paste and incorporate oil, turmeric powder, vinegar. Keep aside for a long time. 

In a holder warmth ghee and incorporate marinated sheep mince and potato. Cover and cook more than a moderate flame. 

Serve it hot with dehradun rice.

Enjoy the dish.

Chicken Cutlet

Chicken Cutlet

Ingredients:

2 chicken breasts each (80g -100g)
50g flour
40ml refined oil
1 egg
black peeper to taste
5g coriander paste
5g onion paste
5g green chilli paste
salt to taste

Procedure:

This is anything but difficult to prepare dish. Marinate the chicken bosoms with the onion, green bean stew and coriander glues. Season with the salt and peeper. Whisk the flour and the egg together. Coat every bosom with the flour blend. 

Profound sear in oil. Trim with bubbled vegetables and serve it.

Enjoy the dish.

Chicken stewed with cucumber, green chillies and crushed cumin

Chicken stewed with cucumber, green chillies and crushed cumin

Ingredients:
*250g boneless chicken
*100g de-seeded cucumber slices
*40g cucumber puree
*20g sliced green chillies
*2g tumreric powder
*20g cumin seeds
*75ml coconut limk
*60ml cooking creem
*70ml chicken stock
*40ml refined oil
*15ml mustard oil
*20g green chilles paste
*salt and sugar to taste

Procedure:
Cut the chicken into arge cube. apply a little salt, some sumin powder and green chilli paste. Keep it for 10 minutes. Then, lightly roast half of the cumin seeds, remove and crush.
Heat refined oli i the frying pan, temper with whole cumin seeds and toss the chicken in. Sprinkle tumeric on the top, add the sliced cucumber and sliced green chillies and toss again.
Add the chicken stock, cucumber puree and allow the chicken to simmer. Add seasoning and stir it coconut milk and cucumin powder.
Simmer chikcen is cooked. Now pour in the mustard oil and crushed cumin. Serve with steamed rice and green salad.
Enjoy the dish.

Coxa De Frango

Coxa De Frango

Ingredients:
*1kg chicken legs with bone and skin
*100g onion
*40g garlic
*3g thyme
*3g black pepper
*4tbs paprika powder
*2tbs chilli flakes
*60ml white wine
*100ml extra virgin olive oil
*salt to taste

Procedure:

At first clean and wash the chicken legs and keep in a colander for 10-15 minutes. Next. in a bowl, mix all the remaning ingredients.

Now, blend the mixture in blender till smooth. Marinate the chicken in the smooth mixture and refregerate the marinated chicken about 5-6 hours.

Barbeque or roast the chicken in a grill or an even at 200*F for 20 minutes. Now your dish isready and serve it hot.

Enjoy the dish.

Dhakai Mangho

Dhakai Mangho

Ingredients:
*165g mutton
*10g onion paste
*5g green chillies
*5g tumeric
*5g garlic paste
*5g ginger paste
*2g cumin powder
*5g garam masala
*50ml oil
*2g salt
*2g sugar

Procedure:
At 1st heat oil in a wok. Then add onion, gingerand garlic and cook till they turn brown. Now, add green chillies, cumin powder and tumeric powder and fry it for 10 minutes. Next, add the mutton and cook for 30 mimnutes.
Lastly add garam masala.Now add salt and sugar. Now the dish is ready to serve. serve it hot.
Enjoy the dish.

Prawn, Coriander and Pickled Lemon Moghlai Paratha

Prawn, Coriander and Pickled Lemon Moghlai Paratha

Ingredients:

• 450g de-veined prawn
• 30g ginger juice
• 35g chopped green chillies
• 40g chopped coriander
• 12 eggs
• 35g kobiraji lemon pickle
• salt and sugar to taste

Procedure:

At first chop the cleaned prawns and applied the ginger juice and refrigerated for 15 minutes. In a mixing bowl, the eggs are blended. Then, added the prawns and the rest of the ingredients and mixed them very well.
Now, to make a paratha, spread a portion of the prepared prawn and egg mixture, make an envelope fold. The eggs are applied wash to seal the filling. Next, heated a highly oiled non-stick pan. Grilled the paratha on low heat till the fillings is cooked. The outside crust would become golden and crispy. Now, serve it with potato bhaji, salad and mint tarmarind chutney.
Enjoy the Dish

Southern Fried Chicken

Southern Fried Chicken

Ingredients:
75 g salt
4ltr cold water
1 two-kg chicken cut into 8 pieces
1lt butter milk 
30ml Tabasco
250g all purpose flour
15ml baking powder
7.5g garlic powder
7.5g old bay seasoning (a mix of mustard,paprika, celery salt, bay leaf, black papper, crushed red papper flakes, mace, cloves, allspice, nutmeg, cardamom, and ginger)
5g cayenne papper
5g freshly ground black papper
vagetable oil for frying 

Procedure:
In a put dissolve 70 g salt in water. Submerge the chicken and refrigerate overnight. Drain and rinse the chicken.Rinse the pot. Add buttermilk and Tabasco to the chicken
and set aside for 8 hours.Then in a shallow bowl, flour, backing powder, garlic powder, old bay, cayenne pepper, black pepper and 5kg salt are peoperly mixed. Now, shake the excess marinade off chicken. Dredge in the mixed flour. Add one beaten egg to the buttermilk mixture. Dip the chicken in this, and then coat again with flour. Deep fry till golden.
Enjoy the dish.

Southern Fried Chicken

Southern fried chicken

Ingredients:

75 g salt

4 ltr cold water

1 two-kg chicken cut into 8 pieces

1 lt butter milk 

30 ml Tabasco

250 g all purpose flour

15 ml baking powder

7.5 g garlic powder

7.5 g old bay seasoning (a mix of mustard,paprika, celery salt, bay leaf, black pepper, crushed red pepper flakes, mace, cloves, allspice, nutmeg, cardamom, and ginger)

5 g cayenne pepper

5 g freshly ground black pepper

vegetable oil for frying 

Procedure:

In a put dissolve 70 g salt in water. Submerge the chicken and refrigerate overnight. Drain and rinse the chicken.Rinse the pot. Add buttermilk and Tabasco to the chicken

and set aside for 8 hours.Then in a shallow bowl, flour, backing powder, garlic powder, old bay, cayenne pepper, black pepper and 5 kg salt are properly mixed. Now, shake the excess marinade off chicken. Dredge in the mixed flour. Add one beaten egg to the buttermilk mixture. Dip the chicken in this, and then coat again with flour. Deep fry till golden.

Enjoy the dish.

Egg Sandwich

 Egg Sandwich

Ingredients:

6 pieces- Bread
1 or1/2 medium- Onion
1/2 tsp- Red Chilie Powder
4 piece- Egg Boiled
Butter
1/4 tsp- Garam Masala
Salt to taste

Procedure:

At 1st grate boiled eggs and add chopped onion, red chili powder, garam masala and salt properly.
Next, take a slice of bread, spread the butter and then spread the mix of grated eggs well and other spices on the bread. If you want, add the capsicum and tomato as well.Use toaster, sandwich maker or flat frying pan for making toast.
Your egg sandwich is ready.
Serve it hot tomato sauce.
Enjoy the dish.

Egg Biryani

Egg Biryani

Ingradients:

4 pieces- Egg
1 cup- Basmati Rice
1 medium- Chopped green Chilli
2 medium- Chopped Onion
2- Chopped Tomato
1 or 1/2 tsp- Turmeric powder
1/4 tsp- Red Chilli powder
1 or 2tsp- Black Cardamom
2- Cloves
1 tsp- Ginger Paste
1 tsp- Garlic Paste
1 tbsp- Cooking Oil
1 tsp- Ghee
Salt to taste

Procedure:

At 1st boil the egg, break the shell and cut into two vertical pieces with sharp knife. Heat the oil in a pan.Then, add cloves, black cardamom and saute for 30 seconds on low flames.Add chopped onion and fry till they turn light pink color.
Now add ginger garlic paste and fry till the paste turn light broen color. Keep the flames low.
Add chopped tomato and green Chilli and saute. Add turmeric powder and red Chilli powder. Add salt and cook till this paste starts seprating from the oil.
Add 3 cups of water and bring it to boil.
Now add rice and ghee. Ghee is added so that rice does not stick together.
Cook covered till the rice is done.
Now add egg pieces. Egg biryani is ready.
Serve it hot with tomato curry.
Enjoy the dish

Egg Paratha

Ingredients:

Egg Paratha

2 Cups- Whole Wheat Flour
8 pieces- Egg
1 or 1/2 tsp- Red Chilli Powder
Vegetable Oil for pan frying the paratha
Salt to taste

Procedure:

At 1st make a mix of whole wheat flour, red Chilli powder and salt. Then, make a dough using water or milk. Divided the dough into equal medium sized smooth round balls. Roll it in the shape of chapati (round shaped).

Next put the rolled stuffed paratha on pan or tawa and turn it when one side starts changing color.
Flip side again and the process repeated. When the chapati fills with steam, make a slit of an inch at the side of chapati and put egg in it. Now fry it evenly from both the sides.
Egg Paratha is ready now. Serve it hot with butter on top along with any curry.
Enjoy the dish

Now heat the frying pan,  it should not be deep.Break the egg and beat it properly.

Egg Pakora

Ingredients:

Egg Pakora

4 pieces- Hard Boiled Egg
1 or 1/2 tsp- Red Chilly powder
1 tsp- Mango powder
1 cup- Gram Flour
2 tsp- Baking Soda
Cooking Oil for deep frying egg pakora
Salt to taste

Procedure:

At 1st peel the boiled egg and cut in two vertical pieces with sharp knife. Then, sprinkle little salt, mango powder and red Chilly powder on each portion.After few minutes a batter of gram flouris made and 1 tsp red chilly powder, salt and add water and sitre it properly.Next baking soda is added.
Heat oil in a deep heavy bottom pan. Now dip the eggs in gram flour batter and deep fry in the oil. Fry till it turns golden brown. Finaly serve it hot with tomato sauce.
Enjoy the dish

Egg Chilli

Ingredients:

Egg Chilli

4 pieces- Boiled Egg
2 gm- Onions Chopped
2gm - Tomatoes Chopped
4/5- Green Chilli
1 tsp- Cumin Powder
1 tsp- Turmeric Powder
1tsp- Corriander Powder
1 tsp- Ginger Garlic Paste
1/2- Lemon Juice
1/2 tsp- garam masala
4 tsp- Oil
3-4 tsp- Chilli Sauce
Salt to taste

Procedure:

Heat 4 tsp of oil in a pan and fry the boiled egg properly. Then, fry eggs until the outer skin is golden brown. Heat oil in a pan and add onion and fry till it is golden brown.Now add cumin powder, red Chilli powder, turmeric powder and salt and stir it thoroughly.
Now add tomatoes and cook until it is tender. Add green Chillies. Let it cook for 5 minutes on medium flames.Add chilli sauce and mix well. Add fried eggs and cook for another 5 minutes.
Finally sprinkle garam masala. Chilli egg is ready. Serve it hot.
Enjoy the dish

Next, add few ginger garlic paste to it and let it cook until it is brown.

Bengali Chicken Kosha

Chicken Kosha

Ingredients:

1kg chicken
1 cup onion paste
1 cup tomato paste
1tbsp garlic paste
1tbsp ginger paste
1tbsp yogurt plain
1tsp turmeric powder
1tsp chili powder
1tsp cumin powder
1tsp coriander powder
1-2 bay leaf
4-6 cardamom
4-6 clove
2-3 cinnamam
1-2tsp garam masla
4-6tsp mustered oil
1-2tsp sugar or ghee
Salt to taste

Procedure:

At first the chicken placed in a bowl. Then onion paste , garlic paste, ginger paste, yogurt plain, cumin powder, turmeric powder, chili powder, coriander powder are added properly and mixed into them. Now it covers a small plate or plastic and placed them into 10-15 minutes.
Next in a frying panoil is pored and scattered all the pan. 

Now, bay leaf, cardamom, clove, cinnamam are added and sired them all thoroughly. after 3-4 minutes the mixed chicken with spices are added on the frying pan. Againg stire it for 10 minutes. After 5-6 minutes tomato paste mixed them all. This content mey need about 20-25 minutes. Then add garam masala and ghee or sugar. After stireing place it  for 20-25 minutes.

Now the chicken kosha is ready. You may serve this with chapatti, luchi, porota, or rice.

Enjoy the dish...

Chicken Curry a delicious dish

Chicken curry

 Ingredients:

3 tbsp oil1 red onion, thinly sliced salt, to taste1 bay leaf 3 tbsp water,1 tbsp turmeric ½ tsp chilly powder½ tsp Kashmiri degi mirch2 tbsp ground ginger 2 tbsp minced garlic1kg chicken breast chunks (or chicken thighs) 1 tomato¼ tsp sugar 3 pods cardamom, lightly crushed3 cloves 1 cinnamon stick1 tbsp ghee 1 tbsp ground coriander seedsA large bunch fresh coriander, finely chopped 

 

 Method: 

At first heat the oil in a medium deep pan over high heat. Add 1/3 of the onion, sprinkle a little salt  and fry for a few minutes, or until golden brown and crispy. Remove from oil and set aside on paper napkins as possible. 

Now add the bay leaf and the rest of onions to the oil. Season with a little salt to taste, and fry until golden brown. Add a spoonful of water and stir so that the onions break down – the water should turn a rich caramel colour. Add the turmeric, chilly, degi mirch, ginger and garlic; stir well. Reduce heat to medium high. When the fat leaves the sides, add a spoonful of water, and stir again. 

Finally add the chicken and the sliced tomato. Season with salt and sugar; stir. Add the cardamom, cloves, cinnamon, ghee and a spoonful of water. Reduce heat to low, cover and simmer for 30 or 35 minutes. 

Remove the lid, if there is water left in the pan, raise the heat to medium. Add the ground coriander and cook until all the water has evaporated (or you can leave as much gravy as you like).

This dish is served with rice or bread.