Posted By All Recipes Blog
Ingredients:
- 4 cups Basmati Rice
- ½ Lemon
- 6 Green Chilli
- 200 gms Ghee
- 1 chopped Onion
- 300 gms Chicken
- 3 tsp Chilli powder
- 2 chopped Tomato
- 2 tsp Garam Masala
- 4 cups Coconut milk
- 100 gms Cashewnuts
- 200 gms Ginger-Garlic paste
- Mint leaves & Coriander leaves
- 10 gms each of Cinnamon, Cloves, Cardamom
Method:
- Add ghee to a pan and fry the chopped onions and tomatoes.
- Grind cashewnuts, cloves, cinamon, cardamom , green chillies, mint and coriander leaves.
- Add the mixture to the ghee.
- Add ginger & garlic paste, garam masala and chilli powder to it.
- Now add chicken to it.
- Add coconut milk to the mixture and add salt to taste.
- Bring the mixture to a boil and add the rice.
- Add the lemon juice to it and then let the rice to be cooked.
Posted By All Recipes Blog
Ingredients:
- 750 gms Singhara fish (boneless)
- 3 tbsp Oil
- Salt to taste
- ½ cup Water
- 1½ tsp Cumin
- 6 dry Red Chilli
- 1 tsp Chilli powder
- 2 tbsp Lemon juice
- 1½ tsp Onion seeds
- 2 tsp chopped Garlic
- 2 Tomatoes, chopped
- 1 large Onion, chopped
- 2 tbsp Coriander leaves
- 1½ tsp Coriander powder
- 3 tbsp desiccated Coconut
Method:
- Wash and pat dry the fish.
- Heat oil in a frying pan, add onions and fry until soft.
- Add kalonji, rad chilli and garlic, cook for 2-3 minutes.
- Add tomatoes, coconut, salt, coriander, cumin and chilli powders. Cook for 10 minutes.
- Add the fish pieces alongwith water, cook for 10 minutes, until fish is tender and water has almost evaporated.
- Mix in lemon juice and coriander leaves. Serve hot.
Posted By All Recipes Blog
Ingredients:
- 400 gm Chicken
- Salt to taste
- 100 gm Curd
- 50 gm Cream
- 100 gm Butter
- 1 tsp Chilli powder
- ½ tsp Kasoori Methi
- 1 tsp Garam Masala
- 1 chopped Capsicum
- ½ tsp Fennel powder
- 100 gm chopped Onions
- 100 gm chopped Tomato
- ½ tsp Cardamom powder
- 1 tbsp Ginger-Garlic paste
- 4 gm chopped green Chilli
- 5 gm chopped Coriander leaves
Method:
- Wash the chicken in cold water and cut into diced pieces (boneless).
- Marinate the chicken with ginger-garlic paste, garam masala powder, chilli, salt and curd and rest it for 10 minutes.
- Later insert in the skewer and cook in the tandoor till the chicken is cooked about 80 per cent.
- Take a saucepan, put butter and heat it up and add onions and cook till it turns golden brown.
- Add ginger-garlic paste, garam masala powder, chilli, saunf powder saute it for five minutes.
- Add chicken tikka to it and put 1/2 cup water and cook it for ten minutes.
- Garnish with juliennes of ginger, chopped green coriander and cream.
Posted By All Recipes Blog
Ingredients:
- 2 tsp Sirka
- 8 tbsp Ghee
- 1 kg Chicken
- 4 tbsp Cream
- Salt as per taste
- 2 tsp Chilli powder
- 1 tsp Garam Masala
- ¼ Tomatoes, chopped
- 2 tsp Ginger-Garlic paste
- 150 gm Onions, chopped
- 4 tsp Cashewnuts, powdered
Method:
- Remove skin of chicken and cut into big pieces.Wash and squeeze out the water.Add vinegar, salt. Allow to soak for half an hour.
- Heat ghee in the pressure pan. Add 2-3 pieces of chicken at a time, cover ther pan and fry till brown and remove. Open it after 2 minutes.
- In the remaining ghee fry the onions till brown.
- Add ginger garlic paste and fry well.
- Add chilli powder, garam masala and tomatoes. Fry till the tomatoes form a thick paste.
- Add the fried chicken pieces and one cup of water.
- Add salt to taste. Pressure cook for 8-10 minutes.
- Cool the cooker for 10 minutes. Add cashew powder and simmer for 2 minutes. Pour the creami on top and serve hot.
Posted By All Recipes Blog
Ingredients:
- ½ kg Fish
- 2 Eggs
- Salt to taste
- 5 gm Ajwain
- 100 gm Curd
- 200 gm Besan
- 20 ml Lemon juice
- Oil for deep frying
- 10 gm Chilli powder
- 50 gm Ginger-Garlic paste
Method:
- Clean, wash and cut the fish into fillets or fingers.
- Apply salt, lime juice, ginger garlic paste and chilli powder.
- Make a batter of besan, curd, eggs, ajwain, salt and water.
- Marinade the fish in the batter for 10 minutes.
- Heat oil in a pan and deep fry the fish until lightly brown and crisp.
- Serve sprinkled with chaat masala and lemon wedges.
Posted By All Recipes Blog
Ingredients:
- 3 tbsp Oil
- 2 tsp Salt
- 1 cup Curd
- ¼ tsp Nutmeg
- 6 Chicken legs
- 1 Onion, chopped
- 3 tbsp Lemon juice
- 1 tsp Chilli powder
- 1 tsp Cumin powder
- 1 tsp Garam Masala
- ¼ tsp Cloves. ground
- 1 tsp Turmeric powder
- 2 tbsp Ginger, chopped
- ¼ tsp Cinnamon powder
- 1 tbsp Coriander powder
- 3 Chicken breasts, halved
- 6 flakes of Garlic, chopped
- ½ tsp Food color powder or Paprika
Method:
- To make marinade, place onions, garlic, ginger, and lemon juice into a blender and blend to a smooth paste.
- Put this mixture in a large bowl and thoroughly mix in all the other ingredients.
- Make three diagonal scores in each piece of chicken. Then place the chicken in the marinade and mix to cover completely. Cover and place in refrigerator for 24 hours.
Grill the chicken, basting with the marinade as it cooks. Grill till fully cooked through.
- Serve with lemon wedges and naan.
Posted By All Recipes Blog
Ingredients:
- 100 gm fried Paneer
- 3 Tomatoes
- 3 Onions
- 1 cup Milk
- 4 tbsp Ghee
- Salt to taste
- 3 tbsp fresh Cream
- 1 tsp Garam Masala
- 1½ tsp Chilli powder
- ½ tsp Turmeric powder
- 2 tsp Coriander powder
- 1 tsp Ginger-Garlic paste
- 2 cups mixed boiled Vegetables
Method:
- Grate the onions.
- Put the tomatoes in hot water. After 10 minutes take off the skin and chop.
- Heat the ghee in a vessel and fry the onions for a few minutes.
- Add the ginger and garlic paste and fry for half a minute.
- Add the chopped tomatoes, turmeric powder, coriander powder, chili powder, garam masala and salt. Fry for at least 3 to 4 minutes.
- Add the boiled vegetables, milk, cream and fried paneer pieces.
- Cook for a few minutes.
Posted By All Recipes Blog
Ingredients:
- 2 tsp Salt
- ¼ cup Oil
- 1 Bayleaf
- 1 tsp Cumin seeds
- 1 tsp chopped Garlic
- ¼ tsp Garam Masala
- ½ cup grated Onions
- 1 tsp chopped Ginger
- ½ tsp Chilli powdered
- 1½ cups pureed Palak
- 1 tsp Coriander powder
- 1 cup chopped Tomatoes
- 500 gm Paneer, lightly fried
Method:
- Heat oil and add cumin, when it splutters, add bay leaf, ginger and the garlic, and sauté till a light brown.
- Add onions and sauté till a golden brown, then add tomatoes and stir fry over medium heat.
- When fat separates, add the salt, garam masala and chilli powder and stir till well mixed.
- Add spinach and sauté for 2-3 minutes and add paneer.
- Turn around a few times and serve hot.
Posted By All Recipes Blog
Ingredients:
- 4 tbs Oil
- 4 Onions
- ½ tsp Salt
- ½ tsp Sugar
- Oil for frying
- ½ tbsp Besan
- 500 gm Paneer
- ½ tsp Turmeric
- 3/4 cup Cream
- 1 tbsp Khuskhus
- Coriander leaves
- 1 cup Tomato sauce
- 8 pieces Cashewnuts
- ½ tsp Garam Masala
- Pinch of Baking powder
- 2 tsp Garlic-Ginger paste
Method:
- Take paneer, baking powder and besan in a bowl and beat them until soften.
- Make small balls and deep fry at high flame, and keep aside.
- Heat 4 tbsp oil in a pan and put chopped onion and fry until golden brown.
- Add ginger-garlic paste to the above and mix.
- Grind cashewnuts & khas-khas and mix it to the above. Add tomato sauce and cook for 5 minutes. Add turmeric powder, salt, sugar and 3/4 cup of water. Cook for 10 minutes.
- Leave 2 tbsp cream aside and add rest to the above gravy.
- Add garam masala and mix well. Pour gravy in serving pan.
- Add fried paneer balls to the gravy and garnish with rest of the cream and coriander leaves.
Posted By All Recipes Blog
Ingredients:
- 2 tbsp Oil
- 200 gm Paneer
- 2 Onions, sliced
- Oil for deep frying
- ½ tsp Chilli powder
- Salt according to taste
- 2 Tomatoes, chopped
- ¼ tsp Turmeric powder
- 2 cups Fenugreek leaves
Method:
- Add handful of salt for 6-8 hours to fenugreek leaves.
- Wash & drain the excessive salt. This will avoid the bitterness of fenugreek leaves.
- Heat the oil in a pan and fry the onion for a few minutes.
- Add the tomatoes, turmeric powder, chilli powder, and salt and fry again for a few minutes.
- Cut the paneer into cubes. Deep fry. Soak in warm water for 30 minutes. Drain.
- Add the paneer and fenugreek leaves and cook for a few minutes. Don`t cover the methi while cooking as that would make it lose its color.
- Serve hot.