Ingredients
Meat of your choice:- Chicken/Lamb/Ground Turkey – 1 ½ lb.
Onions :- 2 ½ big onions diced
Ginger Garlic Paste:- 3 tbsp.
Chili powder:- 1 ½ tsp.
Dhaniya/Coriander Powder:- 2 ½ tsp.
Jeera/Cumin Powder ;- ¼ tsp.
Garam Masala Powder:- ½ tsp.
Salt :- According to Taste
Method:-Wash your meat properly and keep it aside. Then heat 5 tbsp. of oil on medium flame in a pressure cooker. To it add chopped onions and fry till golden brown in color , when fried add ginger garlic paste, chili powder, coriander powder, cumin powder, garam masala powder ,salt ,Turmeric & 2 tbsp. of water and fry till oil separates from masala Fry couple of times adding 2 tbsp. of water each time till oil separates from the masala then add meat and fry for 3-4 min then add ½ cup of water . Cover the pressure pan and cook till 3 whistles for chicken 5 for lamb 4 for Turkey .Turn off the heat and let it cool.
[Note:- Cooking time varies from one pan to another so please use your own timings before you switch off the pan.]
When cooled open the lid and on high flame let the excess water evaporate. Cover the dish with a splatter Guard. Check for taste and garnish with coriander leaves . Serve hot with plain rice.
In
gredients2 pounds of goat meat/lamb
Onions 2 big cut into small pieces
Ginger garlic paste - 4 tbsp.
Dhaniya powder 1 tbsp.
Butter milk/Yogurt 2 ½ oz.
Chili powder 2 tsp.
Jeera powder ¼ tsp.
Garam Masala powder ¾ tsp.
Saunf powder ½ tsp.
Ajinomoto ½ tsp.
Method:-Clean and wash meat properly then in the pressure pan mix raw meat along with ginger garlic paste, butter milk, dhaniya powder, jeera powder, saunf powder, salt, chili powder, garam masla and mix well so that all the pieces are coated with the masala then add ½ cup water to it and close the lid and pressure cook it with lid on till 5 whistles .Let it cool then open .
In a separate pan fry onions in oil till they are golden brown. Then to it add the pressure cooked meat along with the gravy and let it boil/fry till the gravy becomes thick and starts emitting oil out of it. Then garnish with coriander/cilantro leaves and check for salt and spice add any if needed. Serve hot with Rice or Indian Bread.
Ingredients
½ Kg Goat Meat/Lamb Meat
1 cup curd
½cup ghee
For grinding:-
2tsp. chili powder
½ tsp black pepper
8 cloves
1' inch piece ginger
1 tsp coriander powder.
Method:-
Clean and cut the meat into small pieces for curry. Grind all the ingredients listed under grinding into a smooth paste with little water if necessary. Now apply the ground paste to the meat pieces along with the curd and keep it aside for 4 to 5 hrs to marinate. Grease a baking tray, put the meat pieces in it and pour the melted ghee over it. Bake the mutton pieces in a pre-heated oven for 1 hr till done. Bake it at 200 deg for 60 min.
Ingredients:-
12 Chicken skinless drumsticks
2 cups Buttermilk / If using Yogurt blend 1 cup Yogurt with One cup water and use
1 ½ tbsp. red chili powder
2 tbsp. coriander powder
1 tbsp. garlic paste
1 tbsp. ginger paste
1 tbsp. cumin powder
1/2 tbsp. Garam masala powder
Tandoori Masala Powder – 1 ½ tsp. (Available at any Indian or Asian stores)
2 tbsp. salt
Red Food Color (optional)
Method:Clean the chicken pieces properly and put them aside. Now prick the chicken pieces with a fork all over. And place them in a wide container deep enough to hold all the chicken pieces. To this add yogurt / butter-milk , chili powder, ginger Garlic paste, cumin powder, tandoori masala, food color, coriander powder & salt and mix Now add the chicken pieces into the mixture, and mix well coating each piece with the spice yogurt mixture. Cover the bowl with a lid and let it marinate for 6 hours at least before use. (Preferably overnight. If marinating overnight refrigerate the container until use)
There are 2 ways of doing it from here. You can follow which ever is convenient to you
Process1 Grilling the Chicken:-When you are ready to grill bring the pieces of chicken to room temperature, Now take the pieces from the container and place them on the grill , slightly brush them with Butter or Ghee and grill till chicken is well done on both sides. For a garnish Grill sliced Onions, Lemon Pieces and Jalapeno/Banana Peppers or Bell Peppers on the side.
Process2 Baking in the Oven:-Bring the marinated pieces to room temperature then arrange them in a baking tray & cover with foil bake at 350 F for 25 minutes. Reduce heat to 250 F, and then bake and broil alternately in 30 min. cycles for 2 hrs. Occasionally, take the tray, out, and turn the chicken pieces before putting them back in. If there is too much liquid inside, drain the liquid carefully. If the chicken pieces look too dry, sprinkle some water mixed with lime juice on them. When Pieces attain the color and texture they need take the cover off and cook for another 5 minutes uncovered. As a garnish serve Raw sliced Onions sprinkled on top with lemon juice. Lemon Quarters & Bell Peppers.
Ingredients:-
2 lb. chicken pieces
1 ½ cups of whipped sour yogurt/ Sour Buttermilk
Freshly Grated Coconut – ¼ Coconut
2 ½ Big Onions
2 tsp. garam masala
1/2 tsp. pepper powder
ginger-garlic paste – 3 tbsp.
green chilies – 5-7 finely chopped
1tsp turmeric powder
2 tsp. coriander powder
Oil to cook
1 cup water
Mint and Coriander leaves to garnish
Salt to taste
Method :-Marinate the chicken pieces for 10 minutes with salt, turmeric powder, garam masala, coriander powder and ginger-garlic paste. In a pan fry Onions till golden brown. Then add chilies and the marinated chicken pieces along with juices if any & fry for 5 min. then add the whipped yogurt and a cup of water and stir well. Cook for 5 minutes. Then add coconut, pepper powder, chopped coriander and mint leaves. Cover and allow it to cook for 15 minutes. Serve hot with rice.
Ingredients:-
4 tbsp. Oil (Vegetable/Sunflower)
Onion – 1 Large finely chopped
Ginger Garlic Paste – 2 Tbsp.
1 tsp. chili Powder
¼ tsp. Turmeric powder
1 tsp. coriander powder
Little water
2 large dry red chilies, de-seeded
14 oz can diced tomatoes
6 curry leaves
Freshly Grated Coconut ¼ Coconut or Coconut Milk – ¼ cup
6 large hard boiled eggs, de-shelled and cut lengthwise into quarters
Salt to taste
Coriander/Cilantro leaves to garnish
Method:-Heat the oil in a large pan and fry the sliced onion until golden brown. Add garlic & ginger paste and fry for a minute then add chili powder, whole dry chilies, turmeric and coriander & 4tbsp. of water and fry on reduced .Fry until oil separates from the spices. Then add tomatoes, curry leaves, coconut milk/Coconut and salt to taste & simmer for about 15 minutes. Now the gravy should have become thick.
Check for salt and add the eggs, keeping the yolks upwards. Cover the eggs with the gravy & simmer for about 5 minutes. Serve hot garnished with coriander leaves .
Ingredients:-
Eggs:- 6 (Hard Boiled eggs, De-shelled)
Green Chilies:- 4 slit lengthwise
Onions :- 3 big finely chopped
Tamarind Juice :- 1 medium lime sized ball of tamarind soaked in ¾ cup water for 10 min and squeezed to extract juice .
Tomato:- 2 small cut into pieces
Mustard Seeds:- ½ tsp.
Dry Chilies :- 3
Garlic Pods:- 3
Asafetida Powder /Hing:- ¼ tsp.
Chili Powder:- ½ tsp.
Turmeric Powder:- 1 pinch
Salt To Taste
Sugar :- ¼ tsp.
Method:-Boil eggs in a Pressure cooker with 2 cups of water and 2 tsp. of salt until 4 whistles. When done remove shell and make 4 lengthwise incisions on each side of the egg.
In a sauce pan heat 6 tbsp. of oil and add Asafetida, dry chilies ,Garlic pods , Mustard seeds ,Curry leaves. When Garlic turns light golden in color add onions and fry till they are golden brown & then add chilies. When onions reach desired color add Tomatoes and fry till oil separates from it then add chili powder, Turmeric Powder & fry , then add tamarind extract and bring it to a boil and on medium flame let the gravy thicken till the oil starts to seep through it . Then add eggs and let it cook on medium flame for 5 min. Check for salt garnish with coriander leaves. Serve hot with Rice .
Ingredients:-
1¼lb. Chicken thighs, each cut into 2 pieces
¼ tsp. turmeric powder
1¼ tsp. salt
3" fresh ginger, peeled & finely chopped
4-5 tbsp. oil
1-2 dried chilies
¾ tsp. brown mustard seeds
¾ tsp. urad dal
½ tsp. fennel seeds
2 small sticks cinnamon
5-6 garlic cloves, peeled & finely chopped
1 onion, peeled & sliced in fine rings
2 medium tomatoes, peeled and chopped
½ tsp. Chili Powder
coriander to garnish
Method:-Marinate chicken pieces in a bowl with turmeric and 1 tsp. salt. Chop ginger finely and put into a blender along with about 2 tbsp. water. Blend to a fine paste. Squeeze the juice through a strainer over the chicken, discarding the pulp. Mix well. Cover and refrigerate for at least four hours before use. Preferably overnight.
Heat oil in a wok over medium heat. Then add chilies, mustard seeds, urad dal , fennel seeds and cinnamon. Stir for few seconds until the mustard seeds start to splutter. Then add the garlic and stir, then add the onion and fry on medium heat until onions turn golden brown in color. Then add tomatoes and fry for 2-3 minutes. Add chicken and its marinade juices, Chili Powder and the remaining salt. Stir and fry on a high heat for about 5 minutes until browned. Cover, turn heat to low and cook for 10-12 minutes, stirring occasionally. Remove the cover and If there is any liquid left turn up the heat and dry off before serving. Sprinkle with freshly chopped coriander. Serve with Rice
Ingredients:-
3 lb. chicken (Whole Chicken cut into medium size pieces)
1 Big Onion chopped finely
¼ tsp. turmeric powder
4 tbsp. vegetable oil
½ tsp. mustard seeds
Curry Leaves – 10 no
½ tsp. whole fennel seeds
5 whole dried red chilies
Water 5 Tbsp.
Salt to taste
Method :-In a bowl place properly washed chicken pieces and add to them turmeric powder and set aside for ½ hour. Then heat oil in a saucepan or frying pan over a medium flame. When hot add Chilies, fennel seeds mustard seeds & Curry Leaves. When mustard seeds begin to splutter add Onions and fry till they are golden in color. Then add the marinated chicken pieces and stir and fry for about 5 minutes. If the gravy starts to become dry sprinkle a Tbsp. Of water at a. Fry the chicken for about 10-15 minutes. When the chicken is cooked through and slightly browned remove into a serving dish. Serve hot with Rice.
Ingredients:-
2 Pounds of whole chicken cut into smaller pieces for curryCoconut Milk – 6 tbsp.
Onions – 2 big finely chopped
Ginger Paste 3tbsp.
Garlic Paste 3tbsp.
Tomato 1 ¼ (Big ) chopped finely
Dry red Chilies – 4
Mustard seeds ½ tsp.
Cumin seeds ¼ tsp.
Asafetida a pinch
Saunf / Fennel seeds – ¼ tsp.
Coriander Powder – 2 tsp.
Cumin Powder – 2tsp.
Chili Powder – 2tsp.
Garam Masala – 2tsp.
Curry Leaves - 10no
Turmeric Powder – 2tsp.
Saunf / Fennel seed powder – ¼ tsp. (optional)
1 big bunch of coriander/Cilantro finely chopped (Approx. ½ cup)
Salt according to taste
Oil
Method :-In a pressure pan/cooker heat 5 tbs. Of oil and add mustard ¼ tsp. , fennel seeds and onions and fry till onions turn golden in color then to it add Tomatoes and fry till tomatoes become soft like a paste. Now add the ginger garlic paste and fry well with 4 tbsp. Of water for 2 minutes then add to it Coconut milk and fry well till oil seeps through the masala. Now add cumin powder, chili powder, garam masala , coriander powder and salt and mix well don't over fry Then add well washed chicken pieces to the above masala mix well & fry for 5 min. Then add ½ bunch of cilantro/Coriander chopped and ½ cup of water . Cover and pressure cook for 3-4 whistles or until chicken is done.Switch off the flame and let it cool till the pressure cools down. When the above curry is cooled open it and in another pan add 3 tbsp. Of oil and heat when oil is hot add asafetida , Curry Leaves, dry red chilies, cumin seeds, remaining mustard seeds and fry till mustard seeds start to splutter. Now transfer the contents of pressure pan/cooker into the seasoned oil and cover with a splatter guard and let it boil/cook for 5 min or till gravy becomes a thick sauce. If preferred sprinkle on top with ¼ tsp. of saunf/fennel seed powder. Garnish with remaining freshly chopped coriander and dish it. Serve hot with white/Jeera Rice.
Ingredients:-
For kebab:
250gms(8oz)ground goat or minced lamb
2 cloves garlic, crushed
2.5cm(1 inch) piece ginger grated
½ teaspoon ground coriander seeds
½ teaspoon ground cumin seeds
½-1 teaspoon chili powder
¼ teaspoon ground cloves
1 tablespoon corn flour salt
1 egg yolk
4 small hard-boiled eggs
oil for shallow-
For Curry Sauce
4 tablespoons oil
5cm(2 inch) piece cinnamon stick
6 cloves
6 cardamom
1 onion finely chopped
2 cloves garlic crushed
2.5cm(1 inch) piece ginger grated
2 teaspoons ground coriander seeds
1 teaspoon ground cumin seeds
1 ½ teaspoon chili powder
4 tablespoons natural yogurt
1 x 400g can tomatoes
2 tablespoons chopped coriander
Method;-Mix together the meat, garlic, Spices, corn flour and salt to taste. Bind with the egg yolk and divide the mixture into 4 equal parts. With well floured hands, flatten each portion into a round, place a hard boiled egg in the center and work the meat round to cover. Roll into a ball. Heat the oil in a pan and shallow fry the kebabs until they are brown all over. Take out and set aside while making the sauce.
Heat the oil in a saucepan, add the cinnamon, cloves and cardamom and fry for a few seconds. Add the onion, garlic and ginger and fry until golden brown. Add the coriander, cumin and chili powder and fry for 1 minute. Add the yogurt, a spoonful at a time, stirring until it is absorbed before adding the next spoonful. Break up the tomatoes with a fork, add them with their juices and simmer fir 1 minute. Add kebabs to the sauce, season with salt to taste and cook, uncovered, for 25 minutes until the sauce is thick. Stir in the chopped coriander to serve.
Ingredients:-
For the marinade :2 Pounds of chicken small drumsticks/legs ( poke them all with fork)
Shan chicken tikka masala ¾ Pac (available in Indian or Pakistani stores)
Coconut Milk -- 2tbspn
Ginger Garlic paste -- 2tbspn.
Tomato Paste --- 3tbspn
Tasting salt a pinch
oil - 1tspn.
For Frying:-
Oil -- 3tbspn
Green chilies slit lengthwise - 6
Curry leaves - few springs
Coriander leaves to Garnish
Method;-
Mix together all ingredients mentioned under marinade and marinate it at least 6 hrs ( best if left overnight ). Once marinated transfer the contents into a pressure cooker along with the marinade sauce and pressure cook till you think the chicken drumsticks would be cooked. switch off and let it cool. Once cool take off the lid and evaporate excess water or fluids retain just the chicken ( do not let it burn retain a little of fluid in the pan)
Now in a wok heat oil for frying . when the oil is hot add green chilies and curry leaves then transfer the above cooked chicken pieces to the wok . Cover with a splatter guard and fry till it's nice and brown in color. Garnish with coriander before serving.
Ingredients:-
For the marinade :Goat chops - 20 no (slightly pound the chop meat not the bone)
Shan steak or chop masala
¾pac (available in Indian or Pakistani stores)Coconut Milk -- 2tbspn
Ginger Garlic paste -- 2tbspn.
Tomato Paste --- 3tbspn
Tasting salt a pinch
oil - 1tspn.
For Frying:-Oil -- 3tbspn
Green chilies slit lengthwise - 6
Curry leaves - few springs
Coriander leaves to Garnish
Method;-Mix together all ingredients mentioned under marinade and marinate it at least 6 hrs ( best if left overnight ). Once marinated transfer the contents into a pressure cooker along with the marinade sauce and pressure cook till you think the meat would be cooked. switch off and let it cool. Once cool take off the lid and evaporate excess water or fluids retain just the meat along with a little amount of gravy in the pan
Now in a wok heat oil for frying . when the oil is hot add green chilies and curry leaves then transfer the above chop pieces to the wok . Cover with a splatter guard and fry till it's nice and brown in color. Garnish with coriander before serving.
Ingredients:-
Goat Meat - 500gms
Potatoes - 2 medium size peeled and cut into 2" pieces
Onions - 3 big cut lengthwise
Green Chilies - 10 to 15 slit lengthwise
Ginger garlic paste -1tbspn
Tomatoes - 2 medium size cut into small pieces
Garam masala powder - 1tsp.
Coconut milk - 2 or 3 cups
Coriander leaves - 1/2 bunch chopped finely
Salt according to taste
Method;-Mix all ingredients except garam masala powder and coconut milk and pressure cook without adding any water till the meat is cooked and let it cool. Then take a sauce pan and transfer the contents of the pressure pan into it and add garam masala and coconut milk when it starts to boil simmer for 2 minutes and remove from heat and serve with Aaapam or dosa. It goes well with roti also
Ingredients
Goat Meat– 1 ½ lb.
Birakayalu - 4 big ( cut into 3" squares)
Onions :- 2 ½ big onions diced
Ginger Garlic Paste:- 3 tbsp.
Chili powder:- 1 ½ tsp.
Dhaniya/Coriander Powder:- 2 ½ tsp.
Jeera/Cumin Powder ;- ¼ tsp.
Garam Masala Powder:- ½ tsp.
Salt :- According to Taste
Method:-Wash your meat properly and keep it aside. Then heat 5 tbsp. of oil on medium flame in a pressure cooker. To it add chopped onions and fry till golden brown in color , when fried add ginger garlic paste, chili powder, coriander powder, cumin powder, garam masala powder ,salt ,Turmeric & 2 tbsp. of water and fry till oil separates from masala Fry couple of times adding 2 tbsp. of water each time till oil separates from the masala then add meat and fry for 3-4 min then add ½ cup of water . Cover the pressure pan and cook till the meat is cooked. Turn off the heat and let it cool.
When cooled open the lid and add birakayi pieces ( Cover the dish with a splatter Guard) and on medium heat let the vegetable cook until it's soft and tender then let any excess water evaporate till the curry reaches a gravy consistency.. Check for taste and garnish with coriander leaves . Serve hot with plain rice.
Cornish Game Hen with Tikka Masala
Ingredients
Cornish Game Hens - 2 (each around 20 oz. not including gizzards ... Thaw them and keep them at room temperature before use)
Ginger Garlic Paste:- 2 tbsp. ( 1 tbsp. for each hen)
Shan chicken tikka masala - ¾ Pac for each hen (available in Indian or Pakistani stores)Butter -
¼ cup meltedOil -
½cup for frying Method:-Wash your meat properly and drain any excess liquid . Now apply tikka masala and ginger garlic paste according to measurements to each hen thoroughly inside out and let it marinate for 1 hr or leave it overnight in the fridge .
Then heat oil on medium flame in a shallow pan and let each hen brown on both sides till golden in color or for 2 minutes on each side and transfer into a baking pan placing the hens breast side down . Brush on top with melted butter
Preheat your oven to 350 degrees and place the hens in the oven for 1 hour ( temperatures vary from oven to oven keep checking occasionally till they are soft and golden in color) . Keep applying butter to hens every 15 min for better results.
Ingredients
Whole Chicken cut into small pieces - 3 ½ pounds
Oil - 4 tbsp
Curry Leaves - 10
Green chilies slit -10
Freshly ground pepper powder - 1 tsp..
Coriander leaves to garnish
Grind together the following without adding water
Onions big - 2 ½
Ginger Paste - 3tbsp
Garlic paste - 2 tbsp
Green Chilies - 8 (or according to taste)
Vinegar - 2 ½ tbsp
Soya Sauce - 2 ½ tbsp
Red Color a pinch
Salt according to taste
Ajinomoto /Tasting salt a pinch (Optional)
Method:-Marinate chicken pieces with the ground mixture for an hour or two.
Then in a kadai or shallow pan heat oil and when hot add curry leaves and slit green
chilies and
fry for a minute then add to the above marinated chicken pieces along with marinade juices
and let the chicken cook with a cover on , on medium heat till it's soft and tender and
till all the water evaporates then sprinkle on top Pepper powder and fry till oil starts
to ooze from the sides. The final curry should look like fried chicken garnish on top with
coriander leaves and serve hot with rice.
Chili Chicken Dry
Ingredients for
marinade
Boneless skinless chicken thighs - 4 (cut them into 1" by 1" cubes)
Egg:- 1 (Whole)
Green Chilies:- 10 to
15 cut into small pieces
Corn flour/Corn
Starch:- 2 tbsp.
All purpose flour
(Maida) :- 2 ½ tbsp.
Salt:- according to
taste
Ginger garlic paste:- 1
½ tbsp.
Soya
Sauce:- 1 tsp.
Worchestshire
sauce – 1tsp.
Ajino Motto / Seasoning
salt:- 1 pinch ( optional )
Other ingredients
*Flour liquid ( ½ cup water + 2 tbsp.Maida + a pinch of red food
color + a pinch of salt & mix all these until the liquid is lump free )
Green chilies – 6
slit lengthwise
Ginger garlic paste
– 1tsp.
Curry leaves-10nos.
Cilantro/Coriander
leaves for garnish
Soya sauce-1tsp.
Method:- Mix all ingredients under
marinade and marinade the chicken overnight for best results or for at least 2 hrs. Then
heat oil for deep frying and put each individual chicken piece with batter and chilies and
deep fry till golden in color.(do not over cook/fry )Follow the same with rest.
Once above procedure is
done put a separate pan and heat 3 tbsp. of oil in it and fry curry leaves and rest of the
finely cut chilies along with Soya sauce. Then add to it ginger garlic paste... try
covering your nose while doing this as the smell is too strong. Now put into this fried
Chicken and fry for a 3 minutes. Then add *flour liquid and
fry well for 5 minutes or until oil separates. Garnish with cilantro .Goes well with Peas
Biryani / Chinese Fried Rice.
Chicken Malai Kabas
Ingredients for marinade
Ginger paste – 1 ½tsp.
Garlic paste – 1 ½tsp.
Garam Masala Powder – 1 tsp. ( u will find this in any Asian market)
Sour cream – ¾ cup
Fresh cream – 2 tsp.
Lemon Juice – ½ lemon
Cashew nut paste – 3 tbsp. (soak 15 nos. cashew nuts in 5 tbsp. of milk ½ hr and grind to a smooth Thick paste – add no water if requires add 1 extra tbsp. Of milk while grinding)
Black /white Pepper powder – ½ tsp
Red Chili Powder – ½ tsp. (optional-- only if u like it spicy use chili powder along with pepper powder)
Yellow food color a pinch or a pinch of saffron soaked in 2 tbsp. of warm water for 10 min.
Salt according to taste
Tasting salt a pinch (Optional)
Other ingredients
Boneless Chicken pieces (2” * 2” pieces ) – 25 nos.
2” pieces/wedges of bell pepper -- 30 nos.
2” pieces/cubes of onion -- 20nos
Method:- Mix all ingredients under marinade and marinade the chicken overnight for best results or for at least 4 hrs. After the above mixture has marinated enough mix well and now skewer them on to skewer rods alternating meat, onion and bell pepper slices leaving 1” space in between each.
Grill on medium heat covered for 7 min on each side basting with melted butter on each side until done. Serve hot
For garnish serve thin slices of onion & lemon wedges.
Reshmi Kabab
I
Ground Lamb/Goat meat – 2 lb (buy pre washed and drain away any liquid – best squeeze mince meat in a muslin cloth and let all the liquid drain out. No water should be present or else the meat won’t stick to the skewers)
Cumin/Jeera powder – 1 tbsp)
Chili powder – ¼ tsp.
Garam Masala powder – 1 tsp.
Green chilies finely chopped (add chilies according to your own taste)
Onion – 1 finely chopped
Finely chopped/minced ginger – 1 ½ tbsp.
Fresh Cilantro – ¼ cup finely chopped (make sure no water is present)
Finely chopped cashew nuts – 3 tbsp.
Salt according to taste
Ajinomoto /Tasting salt a pinch (Optional)
Oil – 1 tbsp.
Method:-
Mix all ingredients just before grilling and divide into 10 equal balls. Now slightly wet your hands (with oil) and spread one ball at a time lengthwise onto the skewer about 4” long each. Grill them covered for about 7 min basting with clarified butter until golden in color. Serve hot. For garnish serve thin slices of onion & lemon wedges.
Tip: - If using bamboo skewers soak them in water for 40 min before placing the meat on skewers.
Variation – Can use any ground meat for this recipe. Just make sure the meat has no liquid in it.
For garnish serve thin slices of onion & lemon wedges.
Sheek Kabab
I
Ground Lamb/Goat meat – 2 lb (buy pre washed and drain away any liquid – best squeeze mince meat in a muslin cloth and let all the liquid drain out. No water should be present or else the meat won’t stick to the skewers)
Cumin/Jeera powder – ¼ tsp)
Chili powder – ½ tsp.
Garam Masala powder – 1 tsp.
Green chilies finely chopped (add chilies according to your own taste)
Finely chopped/minced ginger – 1 tbsp.
Salt according to taste
Ajinomoto /Tasting salt a pinch (Optional)
Oil – 1 tbsp.
Method:-
Mix all ingredients just before grilling and divide into 10 equal balls. Now slightly wet your hands (with oil) and spread one ball at a time lengthwise onto the skewer about 4” long each. Grill them covered for about 7 min basting with clarified butter until golden in color. Serve hot. For garnish serve thin slices of onion & lemon wedges.
Tip: - If using bamboo skewers soak them in water for 40 min before placing the meat on skewers.
Variation – Can use any ground meat for this recipe. Just make sure the meat has no liquid in it.
For garnish serve thin slices of onion & lemon wedges.
Methi Murg
Ingredients
Green Cardamom pods – 5 (slightly crushed)
Cinnamon stick – 2” piece
Cloves - 5
Finely chopped onions – 2 big
Finely chopped tomatoes – ½ cup
Green chilies – 4 (made into paste along with ginger and garlic paste)
Ginger Garlic Paste – 2tbsp.
Dhaniya/Coriander powder – 1 tbsp.
Turmeric powder - pinch
Fresh tender Methi leaves/Fenugreek leaves– 10 gms or ¼ cup
Clarified Butter /Ghee – 2tbsp.
Oil – 2 tbsp.
For Marinade:-
Whole chicken cut up – 2 ¼ lbs
Plain Yogurt – 1 cup
Red chili powder – 1 tsp
Salt according to taste
Method:-
Mix all ingredients under “Marinade” and set aside for 2 hrs in the refrigerator. When the marinade is ready in a pan add ghee and oil and let them heat . Now add Cardamom, cinnamon & cloves and fry till cloves start to swell now add finely chopped Onions and fry till golden in color then add green chili and ginger garlic paste and fry for few more minutes add ¼ cup of water and fry till oil starts to seep from the sides.
Now add turmeric powder, garam masala ,coriander powder , chopped tomato and ¼ cup of water and fry till oil starts to seep from the sides. Now add the marinated chicken pieces along with marinade liquid and mix well and fry till ½ the liquid evaporates or until oil starts to seep from the side.
Now reduce the flame and add tender Methi leaves/Fenugreek leaves & cover and cook for 10 min on very low flame. Just before serving garnish with a dollop of butter/ghee.
Mutton pulusu
Ingredients
Goat Meat 2 lb.
Onions: - 2 big onions cut into small pieces
Ginger Garlic Paste: - 3 tbsp.
Green chilies - 4 slit lengthwise
Chili powder: - 2 tsp.
Dhaniya/Coriander Powder:- 2 tsp.
Jeera/Cumin Powder ;- ¼ tsp.
Garam Masala Powder:- ½ tsp.
Tomatoes Diced – 3 med size
Elaichi/Cardamom – 4 (crushed open)
Laung/Cloves – 4
Tamarind paste – 2 tbspn.
Salt :- According to Taste
Cilantro leaves for garnish
Method:-
Wash your meat properly and keep it aside. Then heat 5 tbsp. of oil on medium flame in a pressure cooker. To it add Laung , elaichi, chopped onions and fry till golden brown in color, when fried add ginger garlic paste, chili powder, coriander powder, cumin powder, garam masala powder, tomatoes, green chilies, salt, turmeric & 2 tbsp. of water and fry till oil separates from masala .Fry couple of times adding 2 tbsp. of water each time till oil separates from the masala then add meat and fry for 3-4 min then add ½ cup of water. Cover the pressure pan and cook till meat is done .Turn off the heat and let it cool.
When cool open the lid and on high flame add the tamarind paste ½ cup of water & let it boil on med flame for 7 min.. if there is excess water let it evaporate . Cover the dish with a splatter Guard. Check for taste and garnish with coriander leaves. Serve hot with plain rice.
Kheema Curry
Ingredients
· Kheema (Ground Turkey /chicken/goat meat)– 1 ½ lb.
· Green Peas – ½ cup
· Onions: - 2 ½ big onions cut into small pieces
· Ginger Garlic Paste: - 3 tbsp.
·
Chili powder:
- 2
· Dhaniya/Coriander Powder:- 2 ½ tsp.
· Jeera/Cumin Powder ;- ¼ tsp.
· Garam Masala Powder:- ½ tsp.
· Salt :- According to Taste
Method:-
Wash kheema properly and keep strain it and mash it with hands gently and set it aside. Then heat 5 tbsp. of oil on medium flame in a pressure cooker. To it add chopped onions and fry till golden brown in color, when fried add ginger garlic paste, chili powder, coriander powder, cumin powder, curd, garam masala powder, salt, Turmeric & 2 tbsp. of water and fry till oil separates from masala.Fry couple of times adding 2 tbsp. of water each time till oil separates from the masala then add meat and fry for 3-4 min then add ½ cup of water. Cover the pressure pan and cook till 5 whistles for chicken 12 for lamb 6 for Turkey. Turn off the heat and let it cool.
When cooled open the lid add the peas and on high flame cook till the excess water evaporates. Cover the dish with a splatter Guard. Check for taste and garnish with coriander leaves. Serve hot with plain rice.
Goat Pepper Fry
Ingredients
· Goat Meat 2 lb.
· Onions: - 2 big onions cut into small pieces
· Ginger Garlic Paste: - 3 tbsp.
· Chili powder - 2 tsp.
· Pepper – ¼ tsp.
· Green chilies slit – 6
· Curry leaves – 10 nos.
· Salt :- According to Taste
· Cilantro leaves for garnish
Method:-
Wash your meat properly and keep it aside. Marinate the meat with chili powder, salt , ginger garlic paste & turmeric powder and leave for 15 min to ½ hour. Now after marinating add ¾ cup water to the marinade . Cover the pressure pan and cook until the meat is done .Turn off the heat and let it cool.
When cooled open the lid and evaporate some of the excess water. In the meantime heat a kadai/pan add 5 tbsp. of oil .. when hot add curry leaves and green chilies and fry for 2 min. then add the onions and fry till transparent or light golden in color and then transfer the contents of the pressure cooker to it and fry covered till the desired texture. Then add the pepper powder. Check for taste and garnish with coriander leaves. Serve hot with plain rice.
Spicy Dry Chicken
Ingredients
Boneless chicken breasts -- 2 lb. (cut into 1” cubes)
· Onions: - 2 big onions cut into small pieces
· Ginger Garlic Paste – 3 tbsp.
· Marinade Chicken pieces with the following spices for ½ hr at least… best if left overnight.
o Red Chili Powder: - 2 tsp.
o Turmeric – A pinch
o Salt :- According to Taste
· Cilantro leaves for garnish
Method:-
Heat a pressure cooker and add 5 tbsp of oil and fry onions till golden … then add the ginger garlic paste and fry for another 2 min . now add the marinated chicken along with its marinating juices and mix well for 3 min, then add ½ cup of water and pressure cook covered until 6 whistles.
When cooled open the lid and on high flame if there is any excess water let it evaporate . Cover the dish with a splatter Guard. Check for taste and garnish with coriander leaves. Serve hot with plain rice and sambar or rasam.
Andhra chili kodi
Ingredients
Chicken - 1 whole cut into 8 pieces (can be done also with 8 chicken legs )
Ginger Garlic Paste – 3 tbsp.
3- 4 tbsp. of lemon juice
Curry Leaves -- 10 -15 nos.
Red Chilies dry - 10
Cooked rice - 2 tbsp
fresh chopped cilantro for garnish
oil for frying
Method:-
Make four to five half-inch deep slits in the chicken pieces. Apply salt and two tablespoons of lemon juice and keep aside. Grind ginger, garlic, curry leaves, whole red chilies and rice to a smooth paste with the remaining lemon juice. Add this paste to yogurt and whisk well to a smooth consistency. Add salt to taste. Apply this yogurt mixture liberally on the chicken pieces and leave to marinate for four to six hours, preferably in the refrigerator. Heat oil in a pan, roll the marinated chicken in refined flour, shake off the excess flour and shallow fry. Cook for one minute, turn over the chicken pieces and cook for another minute. Reduce heat and cook for five to six minutes, turning the chicken pieces frequently for uniform cooking. Remove and drain. Transfer the chicken to a shallow pan and keep on medium heat. Sprinkle chopped cilantro leaves, two tablespoons water and cover with a fitting lid. Reduce heat and cook for five minutes on low heat or until the chicken is completely cooked. Serve hot.
Green Chili Chicken
Ingredients
Chicken - 1 whole cut small pieces for curry
1 cup green small chilies (keep 5 aside and finely chop them)
Ginger - 2" piece.
Garlic cloves-- 10 to 12
2 medium onions chopped
Cumin --
cumin powder - 1 tsp
Turmeric powder - a pinch
Coriander powder - 1
Garam masala powder -
Pepper powder -
Fresh chopped cilantro --
salt to taste
Method:-
Grind together roughly chopped onions, garlic, ginger, roughly chopped green chilies, chopped coriander leaves and salt. Add this mixture to the cleaned chicken pieces and marinade for about half an hour. Heat oil in a wok or kadai. Add cumin seeds. When they begin to change color add turmeric powder. Add the marinated chicken, small green chilies and mix well. Add cumin powder, coriander powder and mix well. Add salt to taste and garam masala powder, pepper and mix again. Add half a cup of water and mix. Cover and cook on medium heat for eight to ten minutes. Lower the heat and cook for another eight to ten minutes or till the chicken is cooked. Serve hot.
Tangdi Kabab
Ingredients
Chicken drumsticks skinless - 6 (make 4 incisions on each)
Ground masala:- grind all the following into a paste
Green chilies -- 25 slit into halves
Ginger garlic paste- 2tbsp.
Thick Yogurt -
Cashew nut paste -- 100gms
(soak 25 cashew in
Fresh mint leaves- 25 nos.
Fresh chopped cilantro --
salt to taste
Method:-
Grind together all the ingredients under "Ground masala". Apply this to the chicken drumsticks and marinate at least 5 hrs .. best left overnight. In a pan add oil for deep frying . Fry 2 pieces at a time on medium heat till crispy and cooked. Remove onto paper towels in order to drain excess oil. Repeat the same with the rest of the chicken. Before serving cap the bottoms of the drumsticks with aluminum foil. Goes well with cocktails and drinks.
Chicken 65
Ingredients
Boneless chicken
breasts -- 3 cut into
Buttermilk or yogurt - 1 cup
Ginger Garlic Paste – 3 tbsp.
Garam masala powder - 1tsp
Egg - 1 beaten
Curry Leaves -- 10 -15 nos
Red Chili Powder - 1
Ajinomoto/MSG - 1 pinch (Optional)
Soya Sauce -
Red food color - a pinch
Milk - 4 tbsp.
4tbsp. Cornstarch/corn flour
fresh chopped cilantro for garnish
Method:- Marinade chicken pieces along with 2 tbsp of ginger garlic paste, chili powder, salt, egg, Maida & cornstarch. Leave it to rest for at let 1 hour. Then deep fry the chicken pieces like pakodas/fritters until golden in color. Strain them onto paper plate to cool.
In another pan heat 4 tbsp of oil when hot add curry leaves and green chilies, soyasauce ,additional 1 tsp of ginger garlic paste and fry these for a minute. Now add the fried chicken pakodas to this and mix well on medium heat while this is heating in a bowl mix buttermilk, garam masala, food color and a pinch of ajinomoto. Now add this liquid to the above pakodas. Cover and cook on medium heat till the pakodas become soft and all the liquid evaporates. check for salt garnish with cilantro and few more halves of green chilies. Serve hot.
Mutton Kofta Curry
Ingredients
Boneless ground meat -
Onions-2 big finely chopped
Ginger Garlic Paste – 2 tbsp.
Garam masala powder - 1tsp
Tomatoes- 4 small diced
Curry Leaves -- 10 -15 nos
Red Chili Powder - 1
Coconut paste -
Cashew nut paste - 2 tbsp
Coriander powder - 1 tsp
green chilies- 6
Turmeric powder-
Cardamoms whole - 5
Cinnamon Stick - 1
Cloves whole - 5
salt to taste
fresh chopped cilantro for garnish
Method:-
Grind meat along with salt, coriander powder, turmeric powder, chili powder. Just rough grind the meat. Remove and make small balls and deep fry them oil just for a minute or two and keep them aside.
In another pan heat 7 tbsp of
oil when hot add cardamoms, cloves and cinnamon, when they start to crack
add chopped onions and salt and fry till they become golden in color now add
ginger garlic paste, green chilies, garam masala and tomatoes and fry till
tomatoes become squished up. now add coconut paste, cashew nut paste , fried
kheema balls and