Chicken Chilly

Chicken Chilly RecipeIngredients:One kg boneless chicken cut into small pieces, One tbsp tomato sauce, One tbsp chilli sauce,Two tbsps soya sauce, Two tbsps vinegar,Six green chillies or capsicum(either of the one), Four chopped onions, One tbsp corn flour, Two eggs, One tbsp ajinamoto, Cooking oil andSalt to tasteHow To Make Chicken Chilly:Washing the chicken pieces,dry them. Marinate the

Butter Chicken

Butter Chicken RecipeIngredients:Half kg chicken cut into small pieces, One big Onion,One tomato cut into small pieces,One tbsp ginger & garlic paste,One tbsp chilli powder,1/4 tbsp turmeric,One tbsp garam masala,One tbsp tandoori powder,Half tbsp cumin ground,Two tbsps lemon juice,50 gms cashew paste and Butter/oil as neededHow To Make Butter Chicken:Marinating the chicken with tandoori powder,

Chicken Shakuti

Chicken Shakuti Recipe(Chicken in Coconut Gravy)Ingredients:One Kg chicken medium sized pieces, Five-six tbsps ghee,Eight-ten onions,Juice of two limes,Thick and thin milk extracted from one coconut andOne coconut-grate and roast with two of the onions(sliced lengthwise) and a little ghee,until coconut turns pale brown. For roasting and grinding: Roasted coconut and onion mixture,Two tbsps

Gosht Palak Curry

Ingredients :

1 kg - Mutton
4 nos - Onions
1 cup - Spinach
2 tsp - Green chillies
6 tsp - Red chillies
2 tbsp - Coriander leaves
1 tsp - Ginger-Garlic paste
3 tbsp - Oil
Salt to taste

Cooking Instructions :

- Fry the onions and green chillies in oil till the onions become brown in color.
- Add mutton, mix ginger-garlic paste, red chillies.
- Put the lid over the pan and allow it to cook.
- Add blanched and chopped spinach and again cook for 2 minutes.
- Mutton Paalak Curry is ready, check salt
- Garnish the curry with coriander leaves.

Nihari

Ingredients :

1/2 kg - Beef
1/2 tsp - Turmeric powder
1 tsp - Coriander powder
1 tsp - Ginger paste
1 tsp - Pepper
1 tsp - Chilli powder
4 tbsp - Oil
3 tbsp - Flour
Salt to taste

Spice mix :

2 tsp - Fennel seeds
2 nos - Green cardamom
2 nos - Black cardamom
2 tsp - Coriander seeds
1/2 tsp - Peppercorns
1/2 tsp - Cumin seeds
10 nos - Cloves
1 no - Cinnamon stick
1 no - Bay leaf
1/4 tsp - Nutmeg
Onion slices, coriander, ginger and green chilies for garnishing

Cooking Instructions :

- Take a heavy based pot and heat oil. Fry the meat a little.
- Mix salt, chili powder, turmeric, coriander powder, pepper and ginger paste. Pour a little water. - Mix flour in half cup of water.
- Add this mixture to the meat and boil it.
- Grind all the spice mix until powdery fine.
- Add this to the meat.
- Add 3-4 cups of water cover and leave it to tenderize over very low heat.
- It will take about 7 hours for beef to get done.
- Fry some onion slices in oil until golden brown.
- Garnish the Nihari with it.
- Fresh coriander, ginger and green chilies can also be used for garnishing.

Mirch ka Salan

Ingredients :

500 gms - Green chillies
1 no - Large onion
1 no - Large tomato
1/2 tsp - Turmeric powder
1 tsp - Ground corriander
2 tbsp - Roasted cumin seeds
2 tbsp - Roasted peanut seeds
2 tbsp - Coconut grated
2 no - Garlic flakes
1 no - Ginger
1/2 Cup - Tamarind juice
3 Cups - Oil
Salt to taste

Cooking Instructions :

- Grind the roasted peanut and cumin seeds to make a powder.
- Chop onions and tomatoes finely.
- Grind garlic and ginger to make a paste.
- Heat the oil and fry chilies and keep it aside.
- Fry chopped onions and tomatoes.
- Add ginger garlic paste and fried chillies, saute for 10 minutes.
- Sprinkle tamarind juice and salt
- Add this mixture to fried green chillies.
- Serve it with rotis.

Mirchi Ka Salan

Ingredients :

250 gms - Green chillies
50 ml - Oil
30 gms - Tamarind pulp
100 gms - Beaten yogurt
2 tbsp - Lemon juice
Salt to taste
250 gms - Onions
35 gms - Roasted peanuts
35 gms - Grated coconut
10gm - Ginger
10gm - Garlic
1 Tsp - Sesame seeds
Chopped coriander leaves

Cooking Instructions :

- Saute onions in oil
- Grind sauteed onions, peanuts, coconut, ginger, garlic and sesame seeds to a fine paste.
- Heat oil and deep fry green chillies, remove and keep aside.
- Fry the ground paste in the same oil by stirring continuously.
- Pour little water at regular intervals while frying the paste.
- Stir well by adding yogurt, lemon juice and salt.
- Add tamarind pulp and stir well until the gravy is of sauce consistency.
- Add fried chillies. Bring to a boil and remove from fire.
- Garnish with chopped coriander leaves and serve hot with biryani.