Sunday, February 2, 2014

Mutton Masala

Serves        5-6 persons
Preparation Time    1 Hour

Mutton          1 KG
coriander whole   1tspn
cumin whole      1tspn
mustard whole     1.5tspn
Fenugreek whole   1.5tspn
curry leaves      2 shreds
Ginger paste       1 teaspoon
garlic paste       1 teaspoon
Onion            1 finely chopped
tomato           1 finely chopped
Coriander leaves    few finely chopped  

   Roast the above ingredients,And blend it. In a pressure cooker, add oil, onions, coriander,
tomato, ginger garlic paste, add mutton, one cup of water and cook for two whistles.
In a pan add oil, crack curry leaves, add blended ingredients and add tomato and fry them for
few minutes.
Server hot with Nan

Pepper Chicken

Serves        8 persons
Preparation time    40 min's

Chicken        1KG
Pepper        1 tablespoon
water        2 cup
salt        as per taste
Soya Sauce    2 tablespoon
Tomato Sauce    2 tablespoon
Green Chilli    3 chopped
curry Leaves    2 sherds

Wash chicken, add salt pepper and one cup water in a pressure cooker. cook for one whistle.
in a frying pan, add oil, curry leaves, soya sauce, tomato sauce, chopped green chillies, add
the chicken, remove excess water, if wanted gravy add chicken stock if required.

Chicken N Cheese Cutlets

Serves        8 persons
Preparation time    40 min's


Chicken        500 grams boneless
Cheese slices    1 pack
Potatoes    2 large
salt        as per taste
Tomatoes    1 large
Chilli Flakes    2 Teaspoon
Egg        2
Bread Crumbs    250 Grams

Boil the chicken, shred them. Cut cheese slices into four quarters. boil potatoes and grate.
Cut tomatoes finely and saute in oil and mix with boiled potatoes, chilli flakes, chicken, salt and potatoes together. Take small portion of the mixture and make it into round shape, place the cheese in the center and cover above with same mixture and pat well in bread crumbs and set in refrigerate 15 min's, beat the egg, and dip the cutlet and deep fry until golden brown.Serve hot with Tomato ketchup

Sunday, January 26, 2014

Corn Vada

Preparation time        1 Hour
Serves            3-4 Persons

Corn Meal        1 Cup
Green peas        1/2 Cup boiled
Onions            1 chopped
Coriander        1 Tablespoon chopped
Plain flour        1 Tablespoom
Salt            As per taste
Chilli Powder        1 Teaspoon
Fenugreek Leaves    1 Tablespoon

Mix all the ingredients with little water to form a thick batter. Once the batter is ready set aside for 15 min's.
Make round shapes from the batter and deep fry them until golden brown.

Server hot with tomato sauce or Chilli sauce

Tandoori Tadka di Phal

Preparation Time           1 Hour
Serves                            3-4 Persons
Cuisine                           Indian

Curry leaves                   Few
Mutton                           1 Kg
Tandoori Powder           1 Tablespoon
Coriander Powder         1 Tablespoon
Ginger paste                  1 Tablespoon
Garlic paste                 1 Tablespoon
Red Chili Powder       1 Tablespoon
Tomatoes                     4
Green peppers             1 Diced and Grilled
Onions                         1 finely cut

Put oil in a pan and crack curry leaves. Add onions, ginger, garlic paste, mutton, coriander powder, red chili powder, tomatoes, salt, tandoori powder and mix well. Once the Mutton is half done add the grilled peppers and mix well. Cook on low heat till the meat is done.
Serve with hot Nan or Tandoor


Saturday, January 25, 2014

Devil Fish

Tempt your taste buds with spicy Devil Fish.....Warm yourself with warmth of chilly

Preparation Time        1 Hour
Marination Time         2 Hours
Serves                         2-3 Persons

Green Capsicum         1 Diced
Red  Capsicum           1 Diced
Green Chillies            4 Sliced     
Tomatoes                    2 Seeded and Diced
Onion                         2 Diced
Coriander                   1 Teaspoon
Fish Fillet                   1/2 kg boneless(Salmon/King Fish) cubed
Curry Leaves              3 Sterds
Soya Sauce                 2 Tablespoon
Tomato Sauce             2 Tablespoon
Ginger paste               1 Teaspoon
Garlic paste                1 Teaspoon 
Salt                             As per taste
Banana chillies           4 Diced
Lemon                        1 Tablespoon
Oil                              1 Tablespoon

Marinate fish by adding salt, lemon, chilli flakes, ginger and garlic paste for 2hrs.
In a frying pan add oil,curry leaves,diced onions, marinated fish and saute for few minutes.
Now add remaining vegetables and saute for few more minutes and allow to cook on low heat till the fish is done.
Garnish with shredded Ginger and corriander.
Serve hot with Nan or butter kulcha.

Pistachio Cardamon Kulfi

Pistachio Cardamon Kulfi

Preparation time        30 mins
Freezing time             04 hrs
Serves                        8-10 persons

Sugar                         3 Teaspoon
Cream                       1 Cup
Ground Cardamon    3 Teaspoon
Condensed Milk        1/2 Cup
Pistachio                    1.5 Cups
Green Foot Color      4 Drops
Lolly Holder             8

Heat cream and sugar in a heavy bottom pan and boil gently and stir frequently till the mixture is reduced half. Avoid sticking to pan by stirring frequently. Remove from heat and let it coll aside.
Add cardamon, pistachio and green color. Mix well.
Pout into lolly holders and freeze until hard.

Monday, January 13, 2014

Chicken Patiala

 Patiala Chicken is one of the famous recipes from the Northern part of India. It is rich in  texture and creamy and juicy to eat.

 Preparation time 45 min's
 Serves                 3-4 persons
 Category             Indian
    Chicken                        1 KG
    Yogurt                          1/2 cup   
    Garlic paste                  1 Tablespoon   
    Ginger paste                 1 Tablespoon   
    Oil                                4 Tablespoons   
    Onions                          4-5 medium pieces grated   
    Coriander seeds            2 Tablespoons   
    Cumin seeds                 1 1/2 Teaspoons   
    Cinnamon                     1 medium stick    
    Cloves                           4   
    Green cardamoms         4   
    Black cardamoms         3   
    Black peppercorns        1 Tablespoon   
    Salt                                As per taste   
    Red chilli powder         2 Teaspoons
    Tomato puree                3-4 Tablespoons   
    Turmeric powder          1/2 Teaspoon   
    Dried red chillies          2-3   
    Green chillies                3-4
Roast cloves, green cardamoms, black cardamoms,coriander seeds, cumin seeds, cinnamon and black peppercorns till fragrant in a pan. Set aside to cool.

Take a bowl add chicken, salt, red chilli powder and yogurt and mix well. Add garlic-ginger paste and mix and marinate for 15 minutes

Take non stick pan and saute onions with oil till well browned. In the mena time Grind the roasted spices with dried red chillies. Add tomato puree,turmeric powder and green chillies chopped to the browned onions, mix well and saute for 4 minutes.
Now get the marinated chicken and add it to above mixture and mix well.
Pour half of the spice powder and mix well, slowly add 3-4 table spoons of water and cover the pan and allow the chicken to cook on low heat till the chicken is tender.

Serve hot with Nan, bread, paratha.

Saturday, January 11, 2014

Oats Chicken

Oats chicken are juicy, crunchy and diet food to be delighted by adults and children.

Preparation time      1 hour
Serves                      4-5 persons
Category                  French

Chicken                1kg boneless
Ginger                  1 Teaspoon
Garlic                   1 Teaspoon
Vinegar                1 Table Spoon
Plain Oats            1 cup
Corn flakes          1cup plain
Salt                      As per taste
Pepper powder    1 Teaspoon

Marinate the chicken for half an hour with ginger, garlic paste, egg and vinegar along with salt and pepper. Refrigerate for 45 min’s.
Blend oats, corn flakes, pepper powder and salt till they become granules.
Get the marinated chicken and pat with the powder prepared above and deep fry.
Serve hot with French fries and garlic sauce

Mughlai Chicken

Roots of Mughlai chicken are basically from Afghanistan and inspired to be one of the best foods of Central Asia. This dish was bought to India during the rule of Famous Mughul Dynasty.
This dish will make you feel Royal not any other exceptional  reason but for its richness, beautiful texture, and creamy Gravy.
I know your mouth is watering to taste the recipe, let us start exploring the preparation of a Royal Dish....

Preparation time           20 Min’s
Serves                           5 Persons
Category                       Asian

Onions                                      2
Cashew                                    1/2 cup
Tomatoes                                 3
Fresh Cream                           1.5 cup
Ginger paste                           1 Tea Spoon
Garlic paste                            1 Tea Spoon
Coriander powder                  1 Tea Spoon
Red Chili Powder                  1 Tea Spoon
Dried Fenugreek Leaves       1 Tea Spoon
Sugar                                     1 Tea Spoon
Butter                                    2 Tea Spoon
Salt                                        AS per taste
Oil                                         4 table Spoons
Chicken                                 1kg boneless
Curd                                      ½ Cup


Cardamom                            2 pieces
Cloves                                   2 piece
Cinnamon                             1 piece medium
Bay Leaf                               2 leaves

Slice onion’s and fry till golden brown, set aside to cool and make a paste out of it.
And also make a paste of cashew and set aside.
Add tomatoes to boiling water and peel the skin out of it and make the puree.
Put butter in a pan and once the butter starts to melt add the spices, onion paste , cashew paste along with ginger garlic paste, sauté for 2 min’s on low flame.
Once the oil starts leaving the sides add chicken and sauté the mixture for 2 minutes.
Add coriander powder, red chili powder, salt, sugar and mix well.
Now add tomato puree, mix well and let it cook for 5 minutes.
Now let us add fresh cream along with half cup curd and mix well. Allow it to cook for 2 minutes.
Once the chicken is tender, add fenugreek leaves and  mix well.
Garnish with coriander and onions.
Serve with hot Nan or Ghee rice.
So friends please do let me know with your comments on the Royal Recipe...