( ! ) Warning: Cannot modify header information - headers already sent by (output started at /var/www/html/backend_indiamarks/includes/config.php:27) in /var/www/html/backend_indiamarks/recipe.php on line 12
Call Stack
#TimeMemoryFunctionLocation
10.0001233856{main}( ).../recipe.php:0
20.0005236104header ( ).../recipe.php:12
Backend Indiamarks
Manage Recipe
Name Image Ingredients Preperation Time Method Source Action
Gonguru Mamsam
Large Preview
250 Gm Lamb Meat Turmeric Powder To Taste Salt To Taste Ginger-garlic Paste For The Curry: 2 Tbsp Refined Oil 6 Cloves 3 Cardamoms 1 Stick Of Cinnamon 1/2 Tsp Cumin Seeds 3 Tbsp Chopped Onions 1 Tsp Ginger Garlic Paste 100 Gm Gongura Leaves 1 Tbsp Red Chilli Powder 1 Tsp Coriander Powder 1/2 Tsp Turmeric Powder 10 Curry Leaves 6 Slit Green Chillies Chopped Coriander Leaves 50 Ml Water 1 1/2 Tsp Salt Fried Red Chilli, Curry Leaves Clarified Butter 1. Boil the meat with turmeric powder, salt and ginger garlic paste, keep aside. 2. Now heat oil in pan. 3. Add cloves, cardamoms, cumin seeds and chopped onions. 4. Saute onions till they turn translucent. 5. Then add ginger garlic paste, gongura leaves, red chilli powder, coriander powder, turmeric powder, curry leaves, slit green chillies, chopped coriander leaves, boiled meat, water and salt. 6. Mix well and cook for 5 minutes. 7. Garnish it with fried red chillies, curry leaves and clarified butter. 8. Serve hot with rice. edit delete
Meen Muringakka Curry
Large Preview
Marination: 3 Sardines (You Can Also Use Sear Fish) Salt To Taste 1/4 Tsp Turmeric Powder Paste: 1/2 Grated Coconut 2 Tsp Chopped Garlic 1 Tsp Chilli Powder 1 Small Ball Tamarind For The Preparation: 2 Tbsp Coconut Oil 1/4 Tsp Fenugreek Seeds 1 Sliced Onion 1 Tsp Chopped Ginger 2 Sliced Green Chillies 5-6 Curry Leaves 1 Cup Water 6 Piece Drumsticks (1 Drumstick Cut Into 2 " Pieces) Salt To Taste For Tempering: 1 Tsp Coconut Oil 1/4 Tsp Mustard Seeds 5 Shallots 1 Whole Red Chilli 1. Marinate the sardines in salt and turmeric powder for 1/2 hour. 2. Grind coconut, garlic, chilli powder and tamarind to a fine paste. 3. Heat oil in pan and crackle fenugreek seeds. 4. Add onions, chopped ginger, green chillies and curry leaves. 5. Saute till onions turn brown. Add paste. Add water and drumsticks. Cook drumsticks till done. 6. Add salt. Add marinated fish. Cook for 5 minutes. 7. Temper with coconut oil, mustard seeds, shallots and an intact red chilli. 8. Serve hot with rice. edit delete
Kodi Vepudu ( Andhra Chicken Fry)
Large Preview
1lb Chicken Pieces Onion Paste 2 Tbsp. Ginger Paste 1 Tsp. Garlic Paste 1 Tsp. Turmeric Powder ½ Tsp. Chili Powder 2 To 3 Tsp. Salt To Taste Water ¼ Cup Mix All The Above Ingredients And Pressure Cook In A Cooker Until Pieces Are Well Cooked. Onion 1 Medium Finely Sliced Salt And Chili Powder To Taste Oil 5 Tbsp. Coriander Leaves 2 Tbsp. Finely Chopped Mint Leaves 2 Tbsp. Finely Chopped Masala Powder ( Fry Below Listed Ingredients In A Tsp. Of Oil And Then Powder Them ) Coriander Seeds 3 Tbsp. Whole Cloves 5 Nos. Cardamom 5 Nos. Cinnamon Stick 5 In Black Pepper Corns 5nos.. Poppy Seeds 1 Tbsp. Coconut (dry Or Fresh) 2 Tbsp. 1. Heat a deep nonstick pan with oil on medium heat and add sliced onions and fry until golden in color. (keep mixing to prevent from burning of onions) 2. Now to the above fried onions add the pressured cooked chicken along with any leftover gravy, masala powder, mint and coriander leaves and fry until all the water is evaporated and the curry becomes dry . 3. Before taking off the stove, check the taste and accordingly add salt and chili powder and give a final mix. 4. Take it in to a serving bowl and enjoy it with rice, biryani or roti with onion rings and lemon wedges. edit delete
Andhra Style Chicken Curry
Large Preview
3 Tbsp Refined Oil 1 Bay Leaf 3 Green Cardamom 3 Cloves 1 Small Stick Cinnamon 1 Onion, Sliced 1 Tbsp Ginger-garlic Paste 1/2 Kg Chicken, Cut Into Bite Size Pieces 1 Tsp Turmeric Salt, To Taste 2 Cups Water 2 Green Chillies, Slit A Handful Of Curry Leaves 2 Tsp Red Chilli Powder 2 Tbsp Cashew Nuts - Poppy Seed Paste (Soak 15 Cashews And 1 Tbsp Poppy Seed In A Cup Of Milk For An Hour. Grind It Into A Paste.) 2 Tsp Chicken Masala 2 Tsp Kasoori Methi 1 Tsp Garam Masala 2 Tsp Dhaniya Powder Chopped Coriander Leaves, To Garnish 1. In a wok add refined oil. Add a bay leaf, green cardamom, cloves, cinnamon. Let them release the aroma. 2. Now add onions. Saute till golden brown and then add the ginger-garlic paste. Mix and add the chicken pieces. Saute till they start to color a bit. 3. Now add the turmeric and salt. Toss and add water. 4. Add the green chilli and curry leaves. Let the curry simmer. 5. Add the red chilli powder, cashew nut -poppy seed paste, chicken masala, kasoori methi, garam masala and dhaniya powder. Mix well and let the curry simmer till the chicken is cooked. Add more water if required. 6. Garnish with coriander leaves and serve with steamed rice. edit delete
Chicken Chettinad
Large Preview
500 Gm Chicken 75 Ml Oil 150 Gm Onions 100 Gm Tomatoes 2 Gm Cinnamon Sticks 2 Gm Cloves 2 Gm Cardamoms 5 Gm Cumin 2 Gm Curry Leaves 10 Gm Turmeric Powder Salt 25 Gm Coriander Leaves Paste: 100 Gm Onions 50 Gm Ginger 50 Gm Garlic 50 Gm Fennel Seeds 20 Gm Cumin Seeds 25 Gm Peppercorns 10 Gm Red Chillies 100 Gm Coconut 1. Grind the ingredients for the paste. 2. Clean and cut the chicken into 16 pieces. Marinate the chicken with the paste. 3. Chop the tomatoes, coriander leaves and the onions. 4. Heat oil and add the cinnamon, cardamom, cloves and cumin, Saute. 5. Add the chopped onions and the curry leaves. Saute until the onions are golden. 6. Add the tomatoes and saute for 5 minutes. 7. Add the marinated chicken and turmeric powder. Saute for 10 minutes, sprinkling water at intervals. 8. Add enough salt, cover with a lid and cook until done. Add more chilli or pepper if required. 9. Serve garnished with coriander leaves. edit delete
Batata Wada
Large Preview
6 Medium Potatoes Boiled And Peeled 2 Cups Gram Flour (besan) Oil 2 Tablespoons + To Deep Fry 10-12 Curry Leaves 1 Tablespoon Crushed Garlic 1 Teaspoon Grated Ginger 3 Green Chillies 1/4 Teaspoon Turmeric Powder Salt To Taste A Few Sprigs Fresh Coriander Leaves 1 1/2 Teaspoons Red Chilli Powder 1 Teaspoon Baking Soda (soda Bicarbonate) 12 Pavs 1. Mash the potatoes with hand and put into a bowl. 2. Heat 2 tbsps oil in a non-stick pan. Heat sufficient oil in a kadai. 3. Tear curry leaves and add to the pan. Add crushed garlic and saute. Add ginger and saute. Finely chop green chillies and add along with turmeric powder and potatoes and mix well. 4. Add salt and mix well. Transfer into a bowl and let it cool. 5. When it cools, finely chop coriander leaves and add and mix well. Shape into medium sized balls and flatten them slightly. 6. Take gram flour in another bowl. Add ½ tsp red chilli powder, salt and soda bicarbonate and mix well. Add sufficient water and whisk to make a smooth and semi thick batter. 7. Dip the potato balls in the batter and slide into hot oil. Deep fry till golden. Drain on absorbent paper. 8. Also drain the extra batter dumplings that form in the oil and put in a bowl. Add remaining red chilli powder and crush to make dry chutney. 9. Gently split open the pavs without cutting through, apply a little chutney on the inside, place a wada and arrange on a serving plate. Serve hot. edit delete
Chicken Pakoda
Large Preview
400 Grams Boneless Chicken Cut Into 1 Inch Pieces 8 Green Chilli 10 Cloves Garlic 1 Inch Piece Ginger 6 Tablespoons Cornflour/ Corn Starch 2 Tablespoons Mustard Oil 1 Tablespoon Tamarind Paste Salt To Taste Oil To Deep Fry 1. Blend together to make a fine paste of chillies, garlic and ginger. In a bowl mix together chicken, the above paste, mustard oil, tamarind paste and salt. Set aside for an hour. 2. Heat oil in a kadhai. Deep fry the chicken pieces till crisp and golden. Remove on absorbent paper and serve hot. edit delete
Kibbeh
Large Preview
2 Tablespoons Cracked Wheat 2 Onion Chopped 500 Grams Lamb Mince 1 Teaspoon Peppercorns Crushed 1/4 Teaspoon Allspice Powder Salt To Taste Oil To Fry 1. Soak the burghul in water for about 15 minutes. Drain well. In a blender, add lamb mince, burghul, chopped onion, crushed peppercorns and blend. To maintain the temperature, add a little ice and blend to a smooth and fine paste. Keep the refrigerator for ½ hour. 2. Take a little mince at a time, shape into torpedo shape. Heat oil and deep-fry the kibbeh on medium heat so that the mince gets cooked. If you so wish you can stuff them with pine nuts. Fry till they turn golden. Drain and serve hot with chutney or sauce. edit delete
Kesari Phirni
Large Preview
A Few Strands Of Saffron (kesar) 1 Litre Milk 50 Gram Basmati Rice Soaked 1 Cup Sugar 1/2 Teaspoon Green Cardamom Powder A Few Drops Of Rose Water 8-10 Pistachios Chopped 1. Bring the milk to a boil in a deep pan. 2. Lower the heat and let it simmer till it reduces a little. Grind the soaked rice to a coarse paste. 3. Add a little milk to it and mix to make it a little thinner. edit delete
Kachche Gosht Ki Biryani
Large Preview
750 Grams Mutton Cut Into 2 Inch Pieces 1 1/2 Cups Basmati Rice Soaked 2 Tablespoons Raw Papaya Paste Oil For Deep-frying 4 Large Onions Sliced 1 1/2 Cups Yogurt Saltto Taste 1/2 Teaspoon Turmeric Powder 1 1/2 Teaspoons Red Chilli Powder 1 1/2 Tablespoons Ginger Paste 1 Tablespoon Garlic Paste 2 Tablespoons Rose Petals 1/2 Cup Fresh Mint Leaves 1/2 Cup Fresh Coriander Leaves Chopped 1 Tablespoon Garam Masala Powder 3 Green Cardamom 1 Inch Stick Cinnamon 3 Cloves 1 Black Cardamom 7-8 Black Peppercorns 1/2 Teaspoon Kewra Water 1/2 Teaspoon Rose Water 3 Tablespoons Pure Ghee 1/2 Teaspoon Caraway Seed (shahi Jeera) Powder Few Strand Saffron (kesar) 2 Tablespoons Milk 2 Inch Piece Ginger Cut Into Thin Strips Wheat Flour Dough To Seal 1 .Place the mutton pieces in a deep bowl, add the papaya paste and mix well so that all the mutton pieces are covered with the paste. 2. Cover the bowl with cling film and place the bowl in the refrigerator for eight to ten hours so that the mutton gets tenderized. Heat sufficient oil in a kadai. Add the onions and deep-fry till well browned. Drain on absorbent paper. Take the mutton out of the refrigerator. 3. Add yogurt, green chillies, salt, turmeric powder, red chilli powder, ginger paste, garlic paste, half the fried onions, one tablespoon rose petals, half the fresh mint, half the fresh coriander and garam masala powder and mix well. 4. Cover the bowl with cling film and keep it in the refrigerator to marinate for at least thirty minutes. Cook the rice in plenty of water with salt till half done. 5. Drain well. Sprinkle green cardamoms, cinnamon, cloves, black cardamom, peppercorns, half kewra water, rose water, two tablespoons ghee and caraway seeds over the rice and mix well. 6. Dissolve saffron in warm milk. Take a non stick deep pan and spread the marinated mutton and top it with the rice. 7. Sprinkle the remaining fried onions, remaining kewra water, fresh mint, fresh coriander, saffron milk, milk, remaining ghee, remaining rose petals and ginger strips. Cover the pan with a lid and seal with the wheat flour dough. 8. Place a tawa under the pan and cook on low heat for forty five to sixty minutes or till both the mutton and rice are completely cooked. 9. Let it stand for fifteen minutes before opening the seal and lid. Serve hot with any raita. edit delete
Paneer Butter Masala
Large Preview
250 Gms Paneer 1 Big / 2 Small Onion (chopped) 1 Tbsp Ginger Garlic Paste - 3 Small / 2 Big Tomato (blanched And Pureed) 2 TbspCashew Paste 2 Tsp Chilly Powder 1 Tsp Coriander Powder 1/2 Tsp Garam Masala Powder 1/4 Tsp Turmeric Powder 1 Tsp Kasoori Methi (dry) 1/2 Tsp Cumin Seeds (Shahi Jeera) 2-3 Tbsp Butter 1 Tsp Oil 1/4 Tsp Orange / Red Food Color (optional) Salt To Taste 1/4 Cup Heavy Cream (Fresh Cream) Coriander For Garnish (finely Chopped) 1. Heat little oil in a pan, and saute the onions till it sweats and cooks nicely. You need not brown it. 2. Let it cool nicely and then puree the mixture. 3. In a different pan, melt the butter and splutter some cumin seeds. 4. Add the onion puree to this and fry for few minutes. 5. Add the ginger garlic paste and fry for another minute. 6. Add the turmeric powder, tomato puree, cashew paste, kasoori methi, chilly powder and coriander powder. 7. Reduce the flame and let the mixture cook for 5 minutes. 8. Add about a cup of water, food color and required salt and let the gravy come to a boil. 9. Add the garam masala powder, paneer cubes and the heavy cream/evaporated milk and let the whole gravy cook for another 5 minutes till all the flavors blend together. 10. Garnish with finely chopped cilantro or fresh cream. edit delete
Kelichi (Banana) Shikran
Large Preview
2 Ripe Bananas 1 Tsp Gud (jaggary) Or Brown Sugar Or White Sugar (more Or Less According To Taste) 1/4 Cup Milk (more Or Less According To Taste) Cardamom Powder(optional) – A Pinch - See More At: Http://www.vegetarian-cooking-recipes-tips.com/maharashtrian-kelichi-shikran-banana-recipe.html#sthash.Ypo5gsX3.dpuf 1. Chop or mash bananas lightly 2. Mix together the chopped bananas, sugar and milk. 3. Mix till sugar dissolves which may take about a minute. 4. Add cardamom powder if you wish. edit delete
Palak Dal Recipe
Large Preview
1 Cup Moong Dal (split Mung Beans) 2 1/2 Cups Spinach, Chopped Salt To Taste For Seasoning 6 Tsp Vegetable Oil 2 1/2 Tsp Urad Dal (split Black Gram) 1 1/2 Tsp Mustard Seeds (rai) Asafoetida Powder (hing), A Pinch 4 Red Chillies, Cut Into Big Pieces 1/2 Tsp Red Chilli Powder 1/4 Tsp Turmeric Powder 1. Wash the moong dal a couple times, so it’s not too sticky when cooked. 2. Cook the dal and spinach in the pressure cooker with 1 1/2 cups of water for about 3 whistles or 8 minutes. 3. Heat oil in a deep pan on high heat. 4. Add hing, urad dal, and mustard seeds. When the seeds start to pop, add the red chillies and fry for a few seconds until they brown. 5. Add the red chilli powder and turmeric powder. 6. Add the cooked dal and spinach to this seasoning with 1 cup of water and salt. 7. Let the spinach dal come to a boil. 8. Serve the dal with chapatis or any Indian bread or with rice, ghee, and lime pickle. edit delete
Chicken Hariyali Kabab
Large Preview
400 Gm Boneless Chicken Breast 3 Tablespoon Thick Curd 2 Teaspoon Lemon Juice 1 Cup Coriander Leaves 1 Cup Mint Leaves 1/2 Cup Methi Leaves (fenugreek) Chopped 1/2 Cup Spinach Leaves, Chopped 1-1/2 Inch Ginger Piece 6-8 Cloves Garlic 4-5 Green Chilies Thinly Chopped 1/2 Teaspoon Red Chilli Powder 1/4 Teaspoon Turmeric Powder 2 Teaspoon Coriander Powder 1-1/2 Teaspoon Garam Masala Powder 1 Teaspoon Butter 2 Tablespoon Cooking Oil Salt To Taste Bamboo Skewer Stick/ Satay Sticks To Grill 1. Wash the chicken breast and cut into medium size chunks. Apply salt, butter, lemon juice and red chilli powder on the chicken pieces and keep aside for 10-15 minutes. 2. In the meantime, chop the methi leaves thinly, boil in little amount of water and drain aside. Combine the boiled methi, spinach, coriander-mint leaves, ginger, garlic and green chilies. Grind into a smooth paste. 3. Now add curd and spices in ground paste of leaves and coat the chicken pieces very well in it. Cover the marinated chicken and keep it aside at least for 20 minutes, so that chicken gets the aroma and flavors of green paste and spices. 3. Soak the wooden skewers in normal water for about 4-5 minutes. Apply some oil on the skewers and arrange the pieces of chicken onto the skewers. Spread some more oil on top of the chicken pieces. 4. Preheat the oven at degrees 350F for 5 minutes and place the skewers in the oven. Leave to grill for about 15-18 minutes. 5. Keep checking and turn the skewer sticks to cook evenly from all the sides. Grill till the kabab is well done. Remove the kabab from the skewers and arrange on the serving plate. Serve hot with lemon wedges, cabbage kachumber and spicy green chutney. edit delete
Murg Adraki
Large Preview
1 Kg Chicken Pieces Of Your Choice (with Or Without Bones And Skin) 4 Tbsps Fresh Yogurt 2 Tbsps Coriander Powder 2 Tbsps Cumin Powder 1/2 Tsp Turmeric Powder 1 Tsp Red Chilli Powder 1"stick Of Cinnamon 5 Cloves 4 Pods Green Cardamom Seeds Removed 8 Black Peppercorns 1 Large Bay Leaf 1 Star Anise 1 Tsp Mace Powder 1 Large Onion Chopped Very Fine 2 Medium Tomatoes Chopped Fine 1/2 Cup Water Salt To Taste 4"piece Of Ginger Cut Into Julienne 3-4 Tbsps Vegetable/ Canola/ Sunflower Cooking Oil Chopped Fresh Coriander To Garnish 1. Heat a flat pan on a medium flame and gently roast the whole spices till aromatic. Stir often to prevent scorching. When done, remove from fire and allow to cool. 2. Grind the spices to a fine powder and mix with the other powdered spices. Keep aside. 3. Put the yogurt in a large mixing bowl and add the powdered spice mix. Blend all ingredients to a smooth paste with a whisk. Add the chicken to this marinade and mix to coat on all sides. Cover and keep aside for 30 minutes. 4. About 10 minutes before the marinating time is up, heat the oil in a deep pan on a medium flame. Add the onions and fry till they are pale golden in color. Now add the tomatoes and fry till they are pulpy. 5. Add the chicken and marinade and stir fry for 10 minutes till the chicken is sealed and browned on all sides. 6. Add the water (1/2 cup), stir and cover the pan. Reduce the flame to simmer and cook till the chicken is almost done. 7. Remove the cover now, add the ginger (keep a little aside for garnishing), stir and increase the flame to medium. Cook like this (checking and stirring every 2-3 minutes) till most of the gravy has dried up. 8. Turn off fire, garnish with remaining ginger and chopped coriander and serve with hot Chapatis or Parathas and a green salad. edit delete
Chicken Kathi Roll
Large Preview
3 Tbsps Vegetable/ Canola/ Sunflower Cooking Oil 1 Tsp Cumin Seeds 1 Large Onion Sliced Thinly 1 Tbsp Garlic Paste 1 Tbsp Ginger Paste 1 Tsp Coriander Powder 1 Tsp Cumin Powder 1/2 Tsp Turmeric Powder 1 Tsp Garam Masala Powder (see Link Below For Recipe) 300 Gms Boneless, Skinless Chicken Cut Into 2" Cubes/ Pieces 3 Tomatoes Chopped Fine Salt To Taste 6 Parathas (see Link Below For Recipe To Make These Pan Fried Flabreads) 6 Eggs 1/2 Cup Vegetable/ Canola/ Sunflower Cooking Oil 1/2 Cup Mint-Coriander Chutney (see Link Below For Recipe) 1. Heat the oil (3 tbsps) in a deep pan on medium heat. When hot, add the cumin seeds and fry for a minute. 2. Add the sliced onions and fry till soft. Add garlic and ginger pastes and fry for 1 minute. Now add all spice powders (including garam masala) and fry until oil begins to separate from the masala (spice-onion mix). 3. Add the chicken pieces and brown. Add the tomato and salt to taste. Stir well and add 1/2 cup of water. Cook till chicken is tender. There should be almost no gravy at this stage. 4. Heat a frying pan on low heat and add a tablespoon of oil to it. While the oil is heating, break an egg in a bowl. Season with salt to taste and whisk the egg till fluffy. Pour onto the pan and spread by tilting the pan from side to side. Now quickly put a Paratha onto the still 'wet' egg and allow to cook. The egg will soon cook and 'set'. This is when you flip the egg-paratha over. Cook for 30 seconds and remove from the pan. 5. To assemble the rolls: Lay one egg-paratha on a plate and spread Mint-Coriander Chutney on it. How much is a matter of personal choice. Now add roughly 2 tbsps of the cooked chicken in a line down the center of the paratha. Roll tightly. You can wrap in foil at this stage, to help keep the lot together and tidy for eating - the filling can fall out otherwise. Serve hot. edit delete
Chicken Tikka Makhani
Large Preview
Chicken Marination 800 Gms Chicken Pieces (boneless) 1 Tsp Coriander Powder 1 Tblsp Sour Curd 2 Tsp Ginger Paste 2 Tsp Garlic Paste 1 Tblsp Lemon Juice 1 Tsp Cumin Powder 1 Onion Paste 1 Tsp Red Chilli Powder Salt To Taste Few Drops Of Orange Color Gravy 4 Large Tomatoes Chopped 4 Tblsp Butter 1 Tblsp Fresh Cream 1 Tsp Coriander Powder 1 Tsp Cumin Powder 1 Tsp Red Chilli Powder 1 Tsp Black Pepper Powder 2 Tsp Ginger Finely Chopped 2 Tsp Green Chilly Finely Chopped Salt To Taste Sugar To Taste Garnish Melted Butter Fresh Cream Coriander Leaves Finely Chopped 1. Make small cuts in the chicken pieces. 2. Mix all the marinate ingredients. Mix the the chicken pieces and the marinate. 3. Let the chicken marinate for a few hours. 4. Take half the butter in a heavy bottom wok and put in the chicken with the marinade. Cover it and cook till the chicken is fully cooked. Stir fry the chicken for some time. 5. Now heat the remaining butter in a saucepan and add the red chilli, coriander, cumin and black pepper powders. 6. Fry for some time then add the chopped tomatoes, sugar, salt and cook on medium flame till the puree thickens and the fat separates. 7. Add the beaten cream and cook on low flame for few minutes. 8. Then add the chicken pieces along with chopped ginger and green chillies to the gravy. Cover and simmer on low heat till the curry is hot simmering hot. 9. While serving pour the melted butter and garnish with fresh cream and finely chopped coriander leaves. 10. Serve the Murgh Tikka Makhani hot with rice or naan. edit delete
Achari Murg Tikka
Large Preview
800 Gm Boneless Chicken 2 Tbsp Ginger Paste 2 Tbsp Garlic Paste 3 Nos Green Chillies (chopped) 200 Gms Thick Curd 2 Tbsp Achari Masala 50 Ml Mustard Oil ¼ Tsp Methi Seeds ¼ Tsp Kalonji Seeds 1 Tsp Saunf (fennel) Seeds Salt - To Taste ½ Tsp Garam Masala Powder For Serving: 2 Tbsp Green Coriander Leaves (chopped) 1 Tsp Chat Masala 1. Cut the boneless chicken in to tikka size pieces. Apply ginger, garlic paste & chop green chillies and keep it aside for 15-20 minutes. 2. Whisk the thick curd in a bowl, add achari masala, mustard oil, methi seed, kalonji seed, saunf, garam masala powder and salt. 3.Mix the above marination will ass the prepared boneless pieces in it. 4.Mix it well, keep it aside for 1 hour. 5.Arrange these tikka in the seekh, cook it in a moderate hot tandoor for 15-20 minutes. 6. Take out the achari tikka pieces once cooked. 7.Serve hot, garnished with chat masala and coriander leaves. edit delete
Kasundi Murgh Tikka
Large Preview
1 Kg Chicken Fillets, Cut Into Pieces 1/4 Cup Hung Curd 3 Tsp Ginger Garlic Paste 50 Ml Mustard Oil 2 1/2 Tsp Salt 3 Tbsp Kasundi Mustard 3 Tsp Garam Masala (Indian Spice Mix) 1/2 Tsp Hot Chilli Powder 1 Tbsp Lemon Juice 1 Tsp Of Tandoori Color Or Turmeric Powder 2 Gms Chaat Masala 1. Marinade chicken with salt, ginger garlic paste and 1 Tbsp mustard oil. 2. By creaming method cream hung curd. 3. Add mustard oil, kasundi mustard and all other ingredients except chaat masala and lemon juice and prepare a marinade. 4. Marinade the chicken in the marinade prepared and keeps it for resting for 4 hours. 5. Put the chicken on the skewers and put it in preheated tandoor and cook for approximately 12 minutes or till well done. 6. Place chicken tikkas in a plate and sprinkle with chat masala and lemon juice. 7. Serve on a warm plate, garnished with fresh coriander. edit delete
Mysore Masala Dosa
Large Preview
1 Cup Par-boiled Rice 1/4 Cup Black Gram (urad Dal) 3 Tbsp Toor Dal 3 Tbsp Semolina 1 Tsp Methi Seeds (fenugreek Seeds) Salt - To Taste For The Dosa Masala: 250 Gm Potatoes 1 Cup Onions - Finely Sliced 1 Tsp Chopped Garlic 1 Tsp Chopped Ginger 2 Tbsp Chopped Coriander Leaves Green Chillies - To Taste Salt - To Taste Oil 1 Tsp Mustard Seeds 1 Sprig Of Curry Leaves For Red Chutney: 5-6 Cloves Garlic A Dash Of Ginger 2 Red Chillies 1/2 Onion, Chopped 2 Tbsp Fried Chana Dal Salt To Taste 1. Soak all the ingredients except semolina for about four hours. 2. Mix the semolina, salt and water. Make a batter and keep it aside overnight to ferment. For the dosa masala: 1. Boil and peel the potatoes and mash them. 2. Grind the garlic, coriander leaves, green chillies and onions to make a paste. 3. Heat oil in a pan and add the mustard seeds to it. 4. Saute the remaining onions in it. 5. Add the paste and fry for some time. 6. Add the tomatoes, potatoes, salt and curry leaves. For the red chutney: 1. Roast the chana dal, until slightly browned. 2. You could roast the onion, garlic and ginger for a minute also or just add them raw to the blender. 3. Mix all ingredients and blend to form a paste. For the dosa: 1. Heat a little oil in a pan and spread the dosa batter over it. 2. Pour oil around the dosa and fry well. 3. Smear the dosa with the red chutney. 4. Place some filling in the dosa, fold and serve hot. edit delete
Cabbage Poriyal
Large Preview
1 Medium Cabbage 1 Tbsp Channa Dal 1 Tsp Mustard Seeds 1 Tsp Urad Daal-washed 2 Sprigs Of Curry Leaves 1 Green Chilli A Pinch Of Turmeric Powder Salt To Taste 1 Tbsp Oil 1/2 Bunch Of Coriander 3 Tbsp Grated Fresh Coconut 1. Shred the cabbage very finely. 2. Chop the green chillies. 3. Wash the coriander and chop very finely. 4. Heat oil in a deep pan and add the mustard seeds, channa dal, urad dal one after another. 5. After mustard seeds crackle, add cabbage and green chillies to it. 6. Stir and keep it covered at medium flame for a minute. 7. Add turmeric and salt. Stir and keep covered for another minute. 8. Add the grated coconut and chopped coriander. Serve hot. edit delete
Ladakhi Chicken Thukpa
Large Preview
2 Chicken Legs 1 Onion 1 Carrot 5 Gm Ginger 7 Spring Onions 3 Green Chilies Coriander Leaves 4-5 Cloves Of Garlic Salt 1/2 Lemon 200 Ml Water 1 Tsp Honey 1 Tsp Soy Sauce 2 Tbsp Olive Oil Handful Of Egg Noodles (you Can Use Regular Noodles Also) 1. De-join the 2 chicken legs. 2. Julienne 5 gm ginger. Chop 5-6 spring onions and halve 3 green chilies. Finely chop 4-5 garlic cloves. 3. Heat 2 Tbsp olive oil and shallow fry the chicken till it turns light brown. 4. Now add chopped onion, and sliced carrot to the chicken. 5. Then add ginger, garlic, spring onions and green chilies. 6. Sprinkle salt, pepper and some fresh coriander leaves and saute. 7. Add 200 ml of water and let it simmer for about 2-3 minutes. 8. Squeeze in 1/2 lemon. 9. Add 1 tsp of soya sauce and 1 tsp of honey. 10. Stir the broth gently and cover it. 11. Let it simmer away for 10 minutes. 12. Remove the chicken from the broth and shred it. 13. Add handful of egg noodles in the broth and cook for 5 minutes. 14. Now add the shredded chicken back in the broth and let it cook for 2-3 minutes. 15. Garnish with some spring onions, green chili and fresh coriander. edit delete
Veg Thukpa
Large Preview
1 Lb Tibetan Noodles, Similar To Spaghetti, Cavatelli 3 Cup Assorted Vegetables (cauliflower, Carrots, Green Beans, Mustard Greens, Potatoes) ½ Lb Spinach, Washed, Chopped 1 Cup Onion, Chopped 1 Tbsp Garlic, Minced 1 Tbsp Ginger, Minced 1 Tsp Turmeric 1 Tsp Cumin Powder ½ Tsp Jwanu (lovage Seeds) 3 Fresh Chilies, Julienned 1 Bay Leaf 1 Cup Tomatoes ½ Cup Yogurt 2 Tbsp Soy Sauce 2 Cup Vegetable Broth 2 Tbsp Mustard Oil Salt And Pepper 1 Tbsp Chopped Cilantro 1. Cook noodles in boiling salted water until slightly undercooked. Drain and rinse. 2. In a sauce pan heat 2 tablespoons of mustard oil. 3. Add onions, fry till light brown. 4. Add turmeric, garlic, ginger, cumin powder, and chilies. 5. Stir well for 1 minutes. 6. Put the assorted vegetables and stir-fry well, about 5 minutes. 7. To the vegetable mixture add tomatoes, soy sauce, yogurt, broth, jwanu, bay leaf, salt and pepper and cook until vegetables are tender. 8. Add the noodles and stew for 5 more minutes or until nice consistency of the sauce is attained. 9. At last, add spinach and fold into the stewed noodles for a minute or so, until wilted. 10. Garnish with chopped cilantro. edit delete
Phagshapa
Large Preview
600 Gms Pork, Cut Into Thin Slices 1 Onion, Sliced 9-10 Dry Whole Red Chillies 1 Tsp Ginger Paste 1 White Radish, Cut Into Thick Slices 1 Tsp Red Chilli Powder 1 Tsp Oil Salt To Taste 1. Heat oil in a pressure cooker. Add the sliced onions and stir fry for 2-3 mins till the onions become soft. Add the ginger paste and whole red chillies and fry for additional 2 mins. 2. Add the radish and mix well with the onions and ginger. Now add the Pork slices and red chilli powder and cook for 2-3 mins. Add 1 cup of water and cover the pressure cooker and cook for 10-15 mins. 3. Release the steam from the pressure cooker , open the lid and simmer for 10 mins till some of the water dries up. 4. Server hot with rice. edit delete
Lauki Thepla
Large Preview
¾ To 1 Cup Grated Lauki/dudhi/opo Squash 1.5 Cups Whole Wheat Flour/atta 3 Tbsp Gram Flour/besan 2 Tbsp Curd/dahi/yogurt, Add 1 Or 2 Tbsp More If Required While Kneading 1 Green Chili + ½ Inch Ginger, Crushed To A Paste In Mortar Pestle Or 1 Tsp Ginger-green Chili Paste ½ Tsp Coriander Powder/dhania Powder ½ Tsp Cumin Powder/jeera ½ Tsp Red Chili Powder/lal Mirch Powder ¼ Tsp Turmeric Powder/haldi 1 Tbsp Oil ¾ Tsp Salt Or Add As Required Oil For Roasting, As Required 1. First rinse, peel and then grate the lauki in a bowl or parat/large plate. grate about ¾ to 1 cup lauki 2. Add the spices - 1 tsp ginger-green chili paste, ½ tsp coriander powder, ½ tsp cumin powder, ½ tsp red chili powder, ¼ tsp turmeric powder and ¾ tsp salt. 3. Mix the spices & salt very well with the grated lauki and keep covered aside for 5 minutes. the lauki will release its juices. 4. Then add 1.5 cups whole wheat flour and 3 tbsp besan or gram flour. if you don't have gram flour, then skip. just make the theplas with whole wheat flour. mix well. 5. Add 2 tbsp yogurt and 1 tbsp oil. 6. Mix and then begin to knead into a dough. 7. Make a smooth soft dough. 8. Make medium sized balls from the dough. 9. On a dusted rolling board, take each ball and begin to roll it. 10. Sprinkle some more whole wheat flour, if required while rolling. 11. Roll to a round of about 5 to 6 inches in diameter. 12. Place the rolled thepla on a hot tawa or griddle. 13. Then you see bubbles on the thepla, flip it. 14. Spread some oil on the thepla all over. 15. Flip again. 16. Spread some oil on this side now. if making for tiffin or picnic lunches, then add some more oil, so that the theplas stay soft. 17. Flip once or twice till the lauki theplas are well cooked. make all theplas this way. 18. Serve the lauki thepla hot, warm or at room temperature with mango pickle or curd/yogurt. edit delete
Matar Kachori
Large Preview
For The Pastry: 1 Cup All Purpose Flour/maida (you Can Also Use Whole Wheat Flour Or Both The Flours In 50:50 Amount) 1 Tbsp Oil Or Ghee ((i Used Sunflower Oil) ¼ Cup Warm Water ¼ Tsp Baking Powder ¼ Tsp Salt For The Stuffing: 1 Cup Peas, Fresh Or Frozen ¼ Tsp Red Chili Powder/lal Mirch ¼ Tsp Turmeric Powder/haldi ½ Tsp Coriander Powder/dhania Powder ½ Tsp Fennel Powder/saunf Pwder ½ Tsp Chaat Masala ½ Tsp Amchur Powder/dry Mango Powder ½ Tsp Green Chili-ginger Paste Or Crushed Or Minced (use About ¼ Inch Of Ginger And ½ Or 1 Green Chili And Crush In A Mortar & Pestle) ¼ Tsp Cumin/jeera 1 Tbsp Besan Or Gram Flour 2 Tsp Oil Or Ghee Salt As Required For Frying: 2 To 3 Cups Oil Preparing the pastry: 1. Sift the flour, salt and baking powder. add oil and form a bread crumb like mixture. 2. Add water and form a tight dough. cover with a damp cloth and keep aside. Preparing the pea stuffing: 1. Boil or steam the peas. mash them coarsely or semi-coarsely. 2. Heat oil and fry the cumin. then add the crushed ginger and green chili. 3. Fry for a minute. now add the dry spice powders and salt. 4. Stir and add the gram flour. saute for 2-3 minutes. 5. Check the seasoning and add some more of the spice powders or salt, if required. Preparing the kachoris: 1. Make equal sized 5-6 balls from the dough. roll into 3-4 inch round on a dusted board. 2. Add some of the stuffing in the center. brush some water on the edges. 3. Bring together all the edges and pinch them. press the edges downwards below. 4. Roll into a 4-5 inches kachori. prepare all matar kachoris like these. keep the kachoris covered with a wet cloth. 5. Now heat oil. at medium flame, fry the kachoris till they become golden, flaky and crisp. 6. Serve matar kachori hot with some coriander chutney or tamarind chutney. edit delete
Peshawari Chole
Large Preview
For Cooking Chickpeas: 1 Cup Dried White Chickpeas/chole/kabuli Chana 2.5 Cups Water For Pressure Cooking 2 Black Cardamoms/badi Elaichi 1 Inch Cinnamon/dal Chini 2 To 3 Cloves/lavang 2 Small Or 1 Medium To Large Tej Patta/indian Bay Leaf 3 To 4 Pieces Of Dried Amla Or 1 Black Tea Bag ½ Tsp Salt Or As Required For Making The Gravy: 70 Grams Onion Or ⅔ Cup Finely Chopped Onions, About 1 Large Onion, Finely Chopped 100 Grams Tomatoes Or 1 Cup Finely Chopped Tomatoes Or 3 Medium To Large Tomatoes, Finely Chopped 1 To 1.5 Tsp Ginger Garlic Paste Or ½ Inch Ginger + 4 To 5 Garlic Crushed To A Paste In A Mortar-pestle 2 To 3 Green Chilies, Slit 1 Tsp Pomegranate Seeds Powder/anardana Powder (or 1 Tsp Amchur Powder. Crush About ½ Tsp Dried Roasted Pomegranate Seeds In A Mortar-pestle Or In A Spice Grinder. For More Tang Add 1 Tsp More Of Anardana Powder) ½ Tsp Red Chili Powder/lal Mirch Powder ½ Tsp Cumin Powder/jeera Powder 1 Tsp Coriander Powder/dhania Powder 1 Tsp Garam Masala Powder ½ Cup Stock Or Water 2 Tbsp Chopped Coriander Leaves For Garnish Salt As Required To Be Served With: 1 Medium Onion, Thinly Sliced 1 Medium Lime Or Lemon, Quartered Or Sliced Pressure cooking chana: 1. Soak 1 cup dried white chickpeas overnight in water or for 8 to 9 hours. drain and rinse them. 2. In a cooker take the chickpeas, black cardamoms, cinnamon, cloves and tej patta along with dried amla. if you do not have dried amla, then either skip it completely or you can add 1 black tea bag. 3. Add 2.5 cups water. pressure cook the chana for 10 to 12 whistles or till the chana have softened and completely cooked. Preparations: 1. Powder 1 tsp lightly roasted pomegranate seeds in a small grinder or mortar-pestle to a fine powder. 2. Finely chop the onions and tomatoes. also crush the ginger and garlic to a paste in a mortar-pestle. slit the green chilies and chop the coriander leaves. Preparing peshawari chole gravy: 1. Heat 2 tbsp oil + 1 tbsp ghee or 3 tbsp oil in a pan. 2. Add 1 to 1.5 tsp ginger garlic paste and 2 to 3 slit green chilies. saute till the raw aroma of ginger-garlic goes away. 3. Then add ⅔ cup chopped onions. stir and saute the onions on a low to medium flame till they turn golden. 4. Then add 1 cup chopped tomatoes 5. Add the spice powders - ½ tsp red chili powder, ½ tsp cumin powder, 1 tsp coriander powder. 6. Mix very well and saute till the tomatoes become mushy and you see fat releasing from the sides of the masala. 7. Now add the cooked chana. reserve the stock. stir very well. 8. Add the pomegranate seeds powder. substitute 1 tsp dry mango powder if you do not have anaradana powder. 9. Add ½ cup stock or water. i made a semi dry version, but you can have more gravy by adding 1 cup water. 10. Season with salt. stir very well and simmer the chana masala till the gravy thickens. mash a few chickpeas which helps in thickening the gravy. about 12 to 14 minutes on a low to medium flame. 11. Lastly add 1 tsp garam masala powder. stir and mix very well. 12. Serve peshawari chole masala hot with some chapatis, naan, pooris or bhatura. edit delete
Besan Wali Bhindi
Large Preview
8-10 Ladyfingers (bhindi) 4 Tablespoons Gram Flour (besan) 2 Tablespoons Oil 1 Medium Onion 1 Teaspoon Cumin Seeds Salt To Taste 1 1/2 Teaspoon Coriander Powder 1 Teaspoon Turmeric Powder 1 Teaspoon Red Chilli Powder 1/2 Teaspoon Dry Mango Powder (amchur) 1/2 Teaspoon Onion Seeds (kalonji) 1. Thinly slice the bhindi diagonally. 2. Heat oil in a non-stick pan. Slice the onion. Add cumin seeds and onion to the pan and sauté till onion is soft. 3. Add bhindi, salt, coriander powder, turmeric powder and red chilli powder. 4. Toss to mix and cook for 3-4 minutes, stirring occasionally. 5. Add besan and toss to mix. Add amchur and mix well. 6. Add onion seeds and mix again. Cook, stirring occasionally, till bhindi is done. 7. Adjust salt, if required. Serve hot. edit delete
Chakkara Pongal
Large Preview
½ Cup Rice ⅓ To ½ Cup Moong Dal / Pesara Pappu ½ Cup Powdered Or Grated Jaggery Or Palm Sugar ⅛ Tsp. Green Cardamom Powder Small Pinch Of Edible Camphor / Pacha Karpooram (optional) 2 To 3 Tbsp. Ghee (you Can Reduce It To 1) 1 Tbsp. Raisins 1 To 2 Tbsp. Cashews Broken 1 To 2 Cloves (optional) Few Chopped Coconut Pieces Sliced Or Chopped (optional) 1. Add moong dal / pesara pappu to a heavy bottom pan or pressure cooker and roast it till they turn fragrant 2. Add rice to the same pan and wash them at least twice. 3. Pour 2 ¼ cups of water. Cook till soft either in the pressure cooker for 2 whistles or in the pot. 4. Pour ¼ cup water to grated jaggery. On a low flame stir and melt it. Keep this aside. 5. When the pressure from the cooker is down, remove the lid and mash the rice. 6. Filter jaggery syrup to the cooked rice dal 7. Add green cardamom powder. Mix and cook on a medium flame till the jaggery syrup blends well with rice. It should begin to bubble up well. Off the stove. 8. Heat a pan with ghee, add coconut pieces and fry them till they turn aromatic. Add them to the rice. To the pan, add cashews, clove and fry till golden, off the stove and add raisins, camphor. Mix this with the rice. edit delete
Badam Halwa
Large Preview
1 Cup Almonds ¾ Cup Sugar (you Can Reduce By 2 Tbsp) 2 Pinch Of Saffron (optional) ⅛ Tsp. Cardamom Powder ¾ Cup Milk (vegans Can Use Water) 4 Tbsp Ghee Or 2 To 3 Tbsp Virgin Coconut Oil Few Drops Of Rose Water (optional) 1. Wash and soak badam in lot of water for 4 hours. peel off the skin and rinse them. If you have blanched almonds, you can skip this step and soak them for about 2 to 3 hours. 2. Blend badam, sugar, cardamoms, saffron with milk or water to a smooth paste 3. Heat a nonstick pan or heavy bottom pan, add half of the ghee, add the ground paste and cook till the halwa thickens, constantly stirring otherwise it will get burnt 4. In between add few tsp ghee in intervals and stir 5. when it reaches a desired consistency , switch off and add a spoon of ghee 6. You can adjust the consistency, you can add more milk. 7. serve with added nuts edit delete