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Gongura Chicken Fry
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2 Sprigs Of Curry Leaves ¼ Tsp Garam Masala (adjust As Needed) Pinch Of Cumin 1 Cup Of Gongura Leaves 2 To 3 Green Chilies 1 Tsp Oil Few Tbsp. Of Ghee For Frying Chicken Marination 300 Gram Of Chicken 1 Medium Sized Onion Coarsely Ground ½ Tbsp. Lemon Juice 1 Tsp Ghee ¼ Tsp Red Chili Powder ¼ Tsp Coriander Powder Or Garam Masala Powder 1 Tsp Ginger Garlic Paste 1. Marinate the chicken with the marination ingredients and set aside for 10 mins 2. Heat a pan with 1 tsp oil, sauté gongura leaves well till they wilt off fully. set aside to cool. 3. Once cool, add green chilies and grind coarsely 4. Cook the chicken till tender. if needed add few tsp. of water. But at the end no water should be left. if left, evaporate 5. Heat a pan with ghee, add curry leaves and cumin, sauté till they crackle 6. Add chicken, garam masala and fry till almost dry. 7. Add gongura paste and fry till no moisture is left in the leaves and gongura must cling on to the chicken. edit delete
Chicken Haleem
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600 Grams Chicken With Bone 125 Grams Wheat Berries(soaked In Water Overnight) 50 Grams Equal Quantity Of Barley + Moong Dal + Masoor Dal + Chana Dal (soak In Water Overnight) 1/2 Teaspoon Whole Cardamom 1/2 Teaspoon Whole Cinnamon 1/4 Teaspoon Cloves 1/4 Teaspoon Kabob Chini 1 Teaspoon Sesame Seeds 1/2 Teaspoon Cumin Seeds 1/2 Teaspoon Black Cumin Seeds (shah Jeera) 3 Tablespoon Dried Rose Petals 1/4 Teaspoon Turmeric 1/2 Teaspoon Red Chili Powder 1 Tablespoon Ginger Garlic Paste Salt To Taste 2 Cup Onions Chopped Lengthwise 6-8 Green Chilies(as Per Spice Level) 3 Tablespoon Ghee 2 Tablespoon Deep Fried Onions 1. Marinade the chicken in turmeric, ginger garlic paste, salt and chili powder overnight in the refrigerator. 2. In a pan heat 1 tablespoon of ghee and add the spices and saute until aroma starts coming(do not burn). 3. Grind the ingredients to a powder along with rose petals. 4. Coarsely grind all the soaked grains. 5. In a slow cooker add 1 tablespoon of ghee and add half the spice powder,salt and the coarsely ground grains and slow cook for 2 hours. 6. Meanwhile In a pressure cooker add 1 tablespoon ghee and add the onions and green chili and saute for 3-4 minutes. Add the ginger garlic paste and saute for 1 minute on medium flame. 7. Add the chicken and half the spice powder and saute for 4-5 minutes and add 1 cups water and pressure cook for 2 whistles. 8. After the grain is cooked, in a large saucepan take the cooked chicken and the cooked grains and simmer on low-medium flame for half an hour, stirring and mashing in between. Remove bones while mashing. Adjust salt and add red chili powder if more spice is desired. Serve the haleem topped with fried onions and half of a soft boiled egg and squeeze lemon juice on top. Traditional Hyderabadi Haleem uses much more ghee. Feel free to add more if you like. edit delete
Murg Malai Kabab
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1 Kg Chicken (boneless) 30 Ml Malt Vinegar 1 Egg 60 Gms Processed Cheese 10 Gms Green Coriander (finely Chopped) 100 Ml Oil 4 Portions Yield 15 Gms Salt 50gms Ginger Garlic Paste 10 Gms Corn Flour 10 Gms Green Chili (deseeded) 120 Ml Fresh Cream 50 Gms Butter 1. Clean and make boneless chicken pieces 60 gms approx. each of chicken breasts and legs. Marinate with salt, ginger, garlic paste and malt vinegar. Leave at least for half an hour. Squeeze lightly against palms and keep aside. 2. In a tray, rub processed cheese with palm to a smooth paste. Add half egg to it, a corn flour and mix them well. Add a part of cream to soften it. 3. To this mixture add the boneless marinated chicken lightly. Add chopped green chili and green coriander stalks. Pour in remaining cream and mix together. Let it rest for two to three hours in refrigerator. 4. Put the marinated chicken pieces on skewer and half cook in tandoor. Take it out and hang it for ten minutes. 5. Baste it with refined oil and cooking butter mixture and put back in tandoor till it gets light golden colour. 6. Take out a garnished platter, sprinkle with lemon juice, clarified butter and kebab masala on top and serve accompanied with green coriander/ mint chutney, lachha onion, lemon wedge along with Onion Kulcha. edit delete
Chicken Reshmi Kabab
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400 Gm Boneless Chicken Breast 1 Cup Curd (dahi / Yogurt) 2 Tablespoon Ginger-garlic Paste 1 Teaspoon Cashew Nuts 1 Teaspoon Almonds 1 Teaspoon Lemon Juice 2 Tablespoon Fresh Cream 1/2 Teaspoon Red Chili Powder 1/2 Teaspoon White Pepper Powder 1/2 Teaspoon Turmeric Powder 2 Tablespoon Fresh Coriander Leaves, Finely Chopped 1 Tablespoon Oil Or Butter Salt To Taste 1. Rinse the chicken pieces in running water and cut into medium size chunks. Also soak almonds in water for about 20 minutes. Remove the skin from almonds and keep them aside. 2. Now in a big bowl, mix the curd, ginger-garlic paste, cream, salt, lemon juice, chopped coriander and spices very well. 3. Make the paste of almonds and cashew nuts and add into it. 4. Add about 1/2 tablespoon of oil in yogurt mixture and marinate pieces of chicken in it. Coat all the chicken pieces very well, cover the marination and keep it aside at least for 1 hour. (In this way chicken gets the flavors and juices of ingredients of marination). 5. Preheat the oven at 350F degrees for 5 minutes and put the wooden skewers in warm water. 6. Thread the chicken pieces into skewers and place in the oven. Lightly brush with some oil. 7. Grill for about 20 - 30 minutes until chicken tenders and becomes juicy. When the chicken is done, then remove out from the skewers. 8. Serve hot with coriander chutney and cabbage salad. edit delete
Ras Malai
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10 Cups - Milk 8 Teaspoons - White Vinegar 1 Tablespoon - Refined Flour (maida) 1/2 Teaspoon - Cornflour/ Corn Starch 1.2 Kilograms - Sugar 2 Tablespoons - Milk Rabdi 10 Cups - Milk 6 Tablespoons - Sugar Few Strands Of Kesar 1. For the chhenna, bring the milk to a boil over high heat. Set aside to cool slightly to 77°C/170°F. 2. Mix the vinegar in one and three-fourth cups of water and add to the hot milk. Stir lightly till the milk curdles. Add three to four cups of water and a few ice cubes and stir. 3. Strain the chhenna through a piece of muslin and squeeze to remove all the water. You should have 250 grams of chhenna. 4. Transfer the chhenna onto a worktop. Mix together half teaspoon of refined flour and the cornflour and add to the chhenna. Knead, pressing with the heel of your hand, till the mixture is smooth. 5. Divide into twenty-five portions and roll into balls and then press lightly to make patties, taking care that there are no cracks. Mix the remaining refined flour with half a cup of water and set aside. 6. To make the syrup, cook the sugar with five cups of water, stirring continuously till all the sugar dissolves. Add the milk and let the syrup come to a boil. Collect the scum which rises to the surface with a ladle and discard. 7. Continue to cook the syrup for a few minutes longer. Strain the syrup into a bowl. 8. Take one cup of the syrup, reserving the rest, in a deep, wide non-stick pan and add four to five cups of water. When the syrup begins to boil add the chhenna patties. Add half the flour-water mixture. The syrup will froth. Cook, gently agitating the syru 9. Slowly drizzle half a cup of water along the sides of the pan every five minutes so that the syrup does not thicken. Continue cooking for fifteen minutes or till the chhenna patties spring back when pressed. This is a sign that they are cooked. 10. Remove from the syrup with a slotted spoon and place in the reserved syrup. 11. To make the rabdi, bring the milk to a boil in a deep, thick-bottomed non-stick pan on high heat Lower heat to medium and cook, stirring, till it reduces to three-fourth its original volume. Scrape off the cream that will collect on the sides. edit delete
Rajasthani Kadhi
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1/2 Cup +2 Tablespoons Gram Flour (besan) 1+ 2-3 Green Chillies Chopped 1/4 + 1/2 Teaspoon Red Chilli Powder 1/4 Teaspoon Carom Seeds (ajwain) 1/4+3/4 Teaspoon Turmeric Powder 1/4 TeaspoonCoriander Powder Salt To Taste 2 Tbsps Oil + To Deep Fry 2 Cup Yogurt Sour 1/2 Teaspoon Cumin Seeds A Pinch Of Asafoetida 1 Inch PieceGinger Chopped 10-12 Curry Leaves 1. For pakoda mix all the ingredients accept for oil with one fourth cup of water. Heat sufficient oil in a kadai, drop small portions of this mixture and deep fry till golden brown. 2. Drain and place on an absorbent paper and set aside. For kadhi, mix together yogurt, gram flour, salt, turmeric powder and beat well. Heat one tablespoon of oil in a kadai and add cumin seeds. 3. When they change colour add asafoetida, green chillies, ginger and sauté for a minute. Add curry leaves, red chilli powder and the yogurt mixture. Cook stirring continuously until it boils and turns thick. Stir in the pakodas and serve hot with rice. edit delete
Lasuni Dal Tadka
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For Cooking Dal: 1 Cup Pigeon Pea Lentils/tuhar Dal/arhar Dal 2.75 To 3 Cups Water For Pressure Cooking The Lentils 1.5 Tbsp Garlic/lahsun ¼ Cup Finely Chopped Onions/pyaz 1 To 2 Green Chillies/hari Mirch ½ Tsp Cumin Powder/jeera Powder ½ Tsp Turmeric Powder/haldi ½ Tsp Lemon Juice Or As Required (optional) Salt As Required ½ To 1 Tbsp Chopped Coriander Leaves For Garnish Tempering The Lasooni Dal 1 Tsp Finely Chopped Garlic/lahsun ½ Tsp Cumin/jeera 1.5 To 2 Tbsp Ghee ½ Kashmiri Red Chilli Powder Pinch Of Asafoedita/hing ½ Tsp Dry Fenugreek Leaves/kasuri Methi 1. Add rinsed tuvar/arhar dal, onions, garlic, green chilies, turmeric and asafoetida/hing in the pressure cooker. 2. Add water. pressure cook the lentils for 10 to 12 whistles till you get a smooth mashable consistency. 3. Mash the dal with a spoon or wired whisk. if the dal become thick, you can add some hot water and make it medium consistency. you can also have a thick consistency of this dal, if you prefer. season with salt. stir and keep aside. Tempering the dal/tadka: 1. Heat ghee or oil in a small pan. splutter the cumin first. 2. Then add garlic. saute the garlic for some seconds. a light brown garlic is also fine. 3. Switch off the flame and add red chili powder, asafoetida/hing and dry fenugreek leaves/kasuri methi. stir. 4. Pour the entire tempering/tadka in the lashuni dal. stir. 5. Garnish with coriander leaves and serve lasooni dal tadka hot, with steamed basmati rice or a fragrant rice like ambe mohur. you can also serve the lasooni dal tadka with rotis and bread too. 6. you can also add some lemon juice to the dal toward the end, to give a slight tang. edit delete
Shahi Korma Biryani
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For The Yellow Rice 1 1/4 Cups Uncooked Long Grained (basmati) Rice 3 Cloves (laung / Lavang) 2 Cardamoms 1 Bayleaf (tejpatta) 1 Stick Cinnamon (dalchini) 1/4 Tsp Turmeric Powder (haldi) Salt To Taste For The Shahi Korma 2 Cloves (laung / Lavang) 2 Cardamoms 1 Bayleaf (tejpatta) 1/4 Cup Grated Onions 1 Tsp Ginger-garlic (adrak-lehsun) Paste 1 Tbsp Tomato Puree 1/2 Tsp Sugar 1 1/2 Cups Boiled Mixed Vegetables (carrot , French Beans , Potato , Green Peas Etc.) 5 1/2 Tbsp Low-fat Milk , 99.7 % Fat-free Salt To Taste 1 Tsp Chilli Powder For The Paste 1 Tbsp Broken Cashewnuts (kaju) 2 Tbsp Poppy Seeds (khus-khus) Other Ingredients 1 Tbsp Finely Chopped Coriander (dhania) For The Garnish For the yellow rice 1. Clean, wash and soak the rice in water for 1 hour. Drain and keep aside. 2. Heat the pressure cooker and when hot, add the cloves, cardamom, bayleaf and cinnamom and dry roast on a slow flame for a few seconds. 3. Add the rice, turmeric piwder and salt, mix well and sauté on a medium flame for 1 to 2 minutes. 4. Add 2 cups of water, mix well and pressure cook for 2 whistles. 5. Allow the steam to escape before opening the lid. Keep aside. For the paste 1. Soak the cashewnuts and poppy seeds in ¼ cup of warm water for 1 hour. 2. Grind them in a mixer into a smooth paste. Keep aside. For the shahi korma 1. Heat a non-stick pan on a medium flame and when hot, add the cloves, cardamom and bayleaf and dry roast for a few seconds. 2. Add the onions and ginger-garlic paste and dry roast on a slow flame till the onions turn light brown in colour. Sprinkle a little water over it if the mixture starts burning. 3. Add the tomato purée, sugar and vegetables and mix well and cook on a medium flam for 1 to 2 minutes, while stirring occasionally. 4. Add the prepared paste, 3½ tbsp milk and mix well and cook on a medium flame for 1 minute, while stirring occasionally. . 5. Add the salt, chilli powder and ¼ cup of water, mix well and cook on medium flame for 1 to 2 minutes. How to proceed 1. Divide the yellow rice into 2 equal portions. 2. Spread one portion of the yellow rice at the bottom of the glass baking dish in an even layer. 3. Discard the bayleaf and spread the shahi korma over it. 4. Spread the remaining yellow rice over the shahi korma in an even layer. 5. Pour the remaining 2 tbsp of milk over it. 6. Cover and microwave on high for 2 minutes or bake in a pre-heated oven at 200°c (400°f) for 10 minutes. 7. Serve hot garnished with coriander. edit delete
Malvani Chicken Hara Masala
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800 Grams Chicken Skinned And Cut Into 16 Pieces On The Bone Salt To Taste 1 Tablespoon Ginger-garlic Paste 2 Medium Onions Cut Into Cubes 4 Tablespoons Oil 2 Black Cardamoms 3-4 Green Cardamoms 2-3Cloves ½ Inch Stick Cinnamon 1Bay Leaf 1/2 Teaspoon Garam Masala Powder 1/4 Cup Coconut Milk For Hara Masala ½ Small Bunch Fresh Coriander Leaves ½ Inch Ginger Piece, Roughly Chopped 4-5 Green Chillies 3 ½ Tablespoons Scraped Coconut 1. Apply salt and ginger-garlic paste to the chicken pieces and leave aside for ½ hour. 2. Finely chop onions in a chopper. 3. Heat oil in a non-stick pan. Add black cardamoms, green cardamoms, cloves, cinnamon, bay leaf and onions and sauté till onion is golden. 4. Chop coriander leaves and put in a mixer jar. Add ginger, green chillies and coconut and grind into a fine paste with a little water. 5. Add marinated chicken to the pan and mix well. Cook for 3-4 minutes and add ground masala and mix again. Add ½ cup water and mix. Cover and cook till the chicken is soft. 6. Uncover the pan, adjust salt and add garam masala powder. Mix well and add coconut milk. Mix well and cook for 2 minutes. 7. Serve hot. edit delete
Malvani Masala
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For The Malvani Paste 10 Whole Dry Kashmiri Red Chillies , Broken Into Pieces 2 Tsp Whole Coriander (dhania) Seeds 4 To 5 Cloves (laung / Lavang) 1/2 Tsp Black Peppercorns (kalimirch) 1/2 Tsp Cumin Seeds (jeera) 1/2 Tsp Caraway Seeds (shahjeera) 4 To 5 Cardamoms 2 To 3 Black Cardamom (badi Elaichi) 1 Tbsp Grated Dry Coconut (kopra) 1 Tsp Poppy Seeds (khus-khus) 2 Tsp Fennel Seeds (saunf) 2 Star Anise (chakri Phool) 25 Mm (1”) Piece Cinnamon (dalchini) Other Ingredients 2 Tbsp Oil 3/4 Cup Finely Chopped Onions For the malvani paste 1. Heat a broad non-stick pan and dry roast the red chillies for a minute. Keep aside. 2. In the same pan, dry roast the remaining ingredients for a minute or till they release aroma. Keep aside to cool. 3. Combine all the ingredients and blend in a mixer till smooth using ½ cup of water. Keep aside. How to proceed 1. Heat the oil in a kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes. 2. Add the prepared malvani paste, mix well and sauté on a medium flame for 30 seconds. 3. Add ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. 4. Use as required. Storage 1. Use this gravy on the same day to make recipes of your choice. If you wish to store it in the deep-freezer for a few weeks, cool the gravy completely, pour in food-grade zip lock bags or air-tight containers and store under refrigerated conditions. 2. While making the subzi using the stored gravy, thaw and use it as per the recipe. edit delete
Malvani Fish Curry
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500gms Fish 2 Tbsp Oil 1 TspMustard Seeds 1 Onion (large) 1 Tbsp Malvani Masala Powder 1/2 Cup Coconut Milk Salt To Taste To Marinate Fish 1/2 Tsp Chilli Powder 1 Tsp Turmeric Powder 1 Tsp Salt 1/2 Tbsp Lemon Juice To Grind 5 Tbsp Grated Coconut 6Dry Red Chilli - 4 Petals Of Kokum Or 1 Tsp Of Tamarind Paste 1/2 Tbsp Ginger-Garlic Paste 1. Wash and marinate fish with 1/2 tsp salt and 1/2 tsp turmeric powder for 10 minutes. Rinse 3-4 times and marinate with remaining ingredients until fish required to use or for 15 more minutes. 2. Soak kokum in 1/2 cup hot water for 10 minutes. 3. Grind all the ingredients 'to grind' into fine paste, use kokum soaked water to grind. 4. Finely chop onion and keep aside. 5. In a pan heat oil, add mustard seeds and allow to splutter, add onion and saute until soft. 6. Add masala paste and saute until oil floats on top around 10 minutes in medium to slow flame. 7. While masala gets cooked, in a pan or tawa grizzle 1 tsp oil and fry fish pieces both sides until light brown around 5 minutes each side on slow to medium flame. [this is optional step] 8. Once oil starts to floats on top, add 2 cups of water in masala, salt and bring it to good boil. 9. Now add fish pieces, malvani masala and simmer for 10 minutes. 10. Add coconut milk, adjust salt if required and simmer for 5-7 minutes or until oil floats on top. 11. Serve hot with Rice, chapati or Bhakri. edit delete
Malvani Fish Curry
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500gms Fish 2 Tbsp Oil 1 TspMustard Seeds 1 Onion (large) 1 Tbsp Malvani Masala Powder 1/2 Cup Coconut Milk Salt To Taste To Marinate Fish 1/2 Tsp Chilli Powder 1 Tsp Turmeric Powder 1 Tsp Salt 1/2 Tbsp Lemon Juice To Grind 5 Tbsp Grated Coconut 6Dry Red Chilli - 4 Petals Of Kokum Or 1 Tsp Of Tamarind Paste 1/2 Tbsp Ginger-Garlic Paste 1. Wash and marinate fish with 1/2 tsp salt and 1/2 tsp turmeric powder for 10 minutes. Rinse 3-4 times and marinate with remaining ingredients until fish required to use or for 15 more minutes. 2. Soak kokum in 1/2 cup hot water for 10 minutes. 3. Grind all the ingredients 'to grind' into fine paste, use kokum soaked water to grind. 4. Finely chop onion and keep aside. 5. In a pan heat oil, add mustard seeds and allow to splutter, add onion and saute until soft. 6. Add masala paste and saute until oil floats on top around 10 minutes in medium to slow flame. 7. While masala gets cooked, in a pan or tawa grizzle 1 tsp oil and fry fish pieces both sides until light brown around 5 minutes each side on slow to medium flame. [this is optional step] 8. Once oil starts to floats on top, add 2 cups of water in masala, salt and bring it to good boil. 9. Now add fish pieces, malvani masala and simmer for 10 minutes. 10. Add coconut milk, adjust salt if required and simmer for 5-7 minutes or until oil floats on top. 11. Serve hot with Rice, chapati or Bhakri. edit delete
Yakhni Veg Pulao
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To Prepare 2 ¼ Cups Stock ¾ Cup Potatoes Diced Small 1 Cup Carrot Chopped Small ½ Cup Onions Chopped Small 1 Cup Cauliflower Florets ¼ Piece Of A Nutmeg ½ Tsp Shahi Jeera 4 Cloves 1 Medium Cinnamon Sticks 4 Green Cardamoms Few Pepper Corn 1 Bay Leaf 4 ½ Cups Water Ingredients For Pulao 1 ½ Cups Basmati Rice ½ Cup Of Yogurt / Curd Fistful Mint Leaves Chopped 1 Tbsp. Ginger Garlic Paste ¼ Cup Soya Chunks (optional) 1 Tsp Garam Masala 2 Tbsps. Oil Vegetables 2 Green Chilies Slit 1 Small Carrot Cubed ½ Cup Green Peas 1 Potato Cubed (optional) Spices 1 Bay Leaf Few Pepper Corns 1 Star Anise 1 Strand Of Mace ½ Tsp Shahi Jeera 2 Green Cardamom 1 Cinnamon Stick 4 Cloves Garnishing (optional) 1 Tbsp. Ghee 1 Onion Sliced Thinly ½ Capsicum Cubed Cashews As Needed 1. To prepare the stock add all the ingredients mentioned under “to prepare stock” on a medium low flame till the veggies become completely mushy. Do not pressure cook the veggies, the taste differs. Mash the veggies with a ladle. Filter and collect the broth, discard the veggies or use for some other recipe. This can be done the previous day and refrigerated. 2. Wash and soak rice for 30 minutes. 3. If using soya chunks soak them in hot water till they soften, rinse and squeeze off excess water. Set aside. 4. Wash and chop veggies mentioned for the pulao 5. Heat a pan with oil and fry the spices to get an aroma. 6. Add green chilies and mint leaves sauté for a min 7. Add ginger garlic paste and fry till the raw smell goes off 8. Add all the chopped veggies. Fry for 2 to 3 mins on a medium high 9. Measure and pour 2 ¼ cups broth, add salt and bring it to a boil. If you do not have enough broth, you can use little water to make it 2 ¼ cups. 10. Mix the yogurt with rice and add this to the boiling water. This is done to prevent the yogurt from being split or coagulated when added to the hot pan.You can add some un mashed boiled potatoes to the pan , left from the stock. 11. veg yakhani pulao step 3 12. Cook the rice on a medium low flame till there is no water left which means the rice is almost cooked but al dente. If the rice is still undercooked, just sprinkle some water, mix and cook. Sprinkling can be done several times. 13. Sprinkle finely ground garam masala mix well. Cover the pan with lid and place it over a hot tawa for dum for about 5 to 7 minutes. 14. Meanwhile heat ghee in a wide pan. Add sliced onions and fry till golden, add capsicum and fry till soft, add cashews and fry till golden. Add this to the rice and garnish. edit delete
Yakhni Mutton Pulao
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½ Kg Mutton (with Bones) ½ Kg Rice Basmati 1 Medium Size Onion 1 Tsp. Ginger (Adrak) Paste 1 Tsp Garlic (lehsan) Paste 10 Cloves (laung) 10 Black Pepper (Kali Mirch) 1 Stick Cinnamon (Dalchini) 1 Tsp. Whole Cumin Seeds (Zeera) 2 Black Cardamom (Bari Ilaichi) 4 Green Cardamom (Chhoti Ilaichi) 1 Tbs. Coriander (Dhaniya) Powder 1 Tbs. Fennel (Saunf) Powder 1½ Tbs.salt ½ Cup Oil 1 Bay Leaves (Tezpatta) 1. Soak rice for half an hour. 2. Mix all the ingredients except rice and oil with the mutton and put on fire till the meat is tender. Strain yakhni and Keep it aside. 3. Fry onion in oil till dark brown. Add meat, fry a little, add rice, 4 cups of yakhni and cook. 4. When water dries keep it on slow fire for 4-5 minutes. 5. Serve with garlic chutney, Raita or Achaar. edit delete
Yakhni Veg Pulao
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To Prepare 2 ¼ Cups Stock ¾ Cup Potatoes Diced Small 1 Cup Carrot Chopped Small ½ Cup Onions Chopped Small 1 Cup Cauliflower Florets ¼ Piece Of A Nutmeg ½ Tsp Shahi Jeera 4 Cloves 1 Medium Cinnamon Sticks 4 Green Cardamoms Few Pepper Corn 1 Bay Leaf 4 ½ Cups Water Ingredients For Pulao 1 ½ Cups Basmati Rice ½ Cup Of Yogurt / Curd Fistful Mint Leaves Chopped 1 Tbsp. Ginger Garlic Paste ¼ Cup Soya Chunks (optional) 1 Tsp Garam Masala 2 Tbsps. Oil Vegetables 2 Green Chilies Slit 1 Small Carrot Cubed ½ Cup Green Peas 1 Potato Cubed (optional) Spices 1 Bay Leaf Few Pepper Corns 1 Star Anise 1 Strand Of Mace ½ Tsp Shahi Jeera 2 Green Cardamom 1 Cinnamon Stick 4 Cloves Garnishing (optional) 1 Tbsp. Ghee 1 Onion Sliced Thinly ½ Capsicum Cubed Cashews As Needed 1. To prepare the stock add all the ingredients mentioned under “to prepare stock” on a medium low flame till the veggies become completely mushy. Do not pressure cook the veggies, the taste differs. Mash the veggies with a ladle. Filter and collect the broth, discard the veggies or use for some other recipe. This can be done the previous day and refrigerated. 2. Wash and soak rice for 30 minutes. 3. If using soya chunks soak them in hot water till they soften, rinse and squeeze off excess water. Set aside. 4. Wash and chop veggies mentioned for the pulao 5. Heat a pan with oil and fry the spices to get an aroma. 6. Add green chilies and mint leaves sauté for a min 7. Add ginger garlic paste and fry till the raw smell goes off 8. Add all the chopped veggies. Fry for 2 to 3 mins on a medium high 9. Measure and pour 2 ¼ cups broth, add salt and bring it to a boil. If you do not have enough broth, you can use little water to make it 2 ¼ cups. 10. Mix the yogurt with rice and add this to the boiling water. This is done to prevent the yogurt from being split or coagulated when added to the hot pan.You can add some un mashed boiled potatoes to the pan , left from the stock. 11. veg yakhani pulao step 3 12. Cook the rice on a medium low flame till there is no water left which means the rice is almost cooked but al dente. If the rice is still undercooked, just sprinkle some water, mix and cook. Sprinkling can be done several times. 13. Sprinkle finely ground garam masala mix well. Cover the pan with lid and place it over a hot tawa for dum for about 5 to 7 minutes. 14. veg yakhani pulao step 4 15. Meanwhile heat ghee in a wide pan. Add sliced onions and fry till golden, add capsicum and fry till soft, add cashews and fry till golden. Add this to the rice and garnish. edit delete
Yakhni Mutton Pulao
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½ Kg Mutton (with Bones) ½ Kg Rice Basmati 1 Medium Size Onion 1 Tsp. Ginger (Adrak) Paste 1 Tsp Garlic (lehsan) Paste 10 Cloves (laung) 10 Black Pepper (Kali Mirch) 1 Stick Cinnamon (Dalchini) 1 Tsp. Whole Cumin Seeds (Zeera) 2 Black Cardamom (Bari Ilaichi) 4 Green Cardamom (Chhoti Ilaichi) 1 Tbs. Coriander (Dhaniya) Powder 1 Tbs. Fennel (Saunf) Powder 1½ Tbs.salt ½ Cup Oil 1 Bay Leaves (Tezpatta) 1. Soak rice for half an hour. 2. Mix all the ingredients except rice and oil with the mutton and put on fire till the meat is tender. Strain yakhni and Keep it aside. 3. Fry onion in oil till dark brown. Add meat, fry a little, add rice, 4 cups of yakhni and cook. 4. When water dries keep it on slow fire for 4-5 minutes. 5. Serve with garlic chutney, Raita or Achaar. edit delete
Chicken Pulao
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2 Cups Rice (washed And Soaked For 10 Minutes) 250 Gms Chicken (cut Into Cubes Or Medium Sized Pieces) 2 Onions (chopped Or Sliced) 1 Tomato (chopped) 2 Green Chilli (chopped) 1tsp Turmeric Powder 1 ½ Tsp Red Chilli Powder 1tsp Jeera Powder 1tsp Coriander Powder A Pinch Of Garam Masala 1tsp Cumin Seeds 1 Bay Leaf Salt To Taste 2tsp Oil 2 Cups Water 1. Heat oil in a pressure cooker. When the oil starts steaming, season with cumin seeds and bay leaf. 2. When the seeds start to splutter, add onions and saute on a medium flame for 2 minutes. 3. Now add green chilli, salt, turmeric, and mix well. Cook for another minute and then add the chopped tomatoes. 4. Cook for about 2 minutes and then add red chilli powder, coriander powder, jeera powder, garam masala and mix well. 5. Now add the chicken pieces and cook on a medium flame for 4-5 minutes. 6. Pour the rice with water and mix well so that the ingredients are evenly spread. 7. Pressure cook for the duration of 3 whistles. 8. When the pressure is released, open the lid and serve. edit delete
Bhapa Doi
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1 Cup Milk 400 G Condensed Milk 1 Cup Thick Yogurt (whisked) 10 Almonds (blanched And Peeled) 15 Pistachios (blanched And Peeled) 15 Raisins 1. Take sufficient water in a pressure cooker and heat it. 2. In a shallow steel pan, take the milk and add condensed milk and yogurt to it and blend well. 3. Add almonds, pistachios and raisins to the milk and mix well. 4. Cover the pan with cling wrap and seal it all around leaving a few slashes on top. 5. Place the pan in the cooker and steam cook it with the lid on for forty minutes. 6. Take it out of the cooker and allow it to cool down. 7. Refrigerate it till set and then cut into pieces and serve. edit delete
Shukto
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100 Gms Beans 50 Gms Lentil 150 Gms Bitter Gourd 150 Gms Ridge Gourd 150 Gms Parval 150 Gms Pumkin 4 Tsp Khus Khus 4 Tsp Mustard Seeds 100 Ml Coconut Milk 1/2 Cup Oil Salt To Taste 1. Grind Khus Khus and mustard seeds to make a paste. 2. Cut all the vegetables into sticks. 3. Heat the oil and fry all the vegetables till it turns soft. 4. Add coconut milk and some water. 5. Cook till all the vegetables turn tender. 6. Now fry Lentil till it turns brown. 7. Mix it with the vegetables. 8. Shukto is ready. edit delete
Ghugni
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2 Cups Soaked White Peas 1/2 Cup Chopped Onion 1 Tomato (chopped) 1 Tsp Garlic (crushed) 1 Tsp Ginger (grated) 1/2 Tsp Cumin Seed Powder 1/2 Tsp Coriander Powder 1 Tsp Garam Masala 1/2 Cup Oil Salt To Taste 1. Boil the soaked white peas till it turns soft. 2. Heat the oil. 3. Fry onion, ginger and garlic. 4. Fry it till onion gets brown. 5. Add tomatoes and stir it properly. 6. Now mix this with cooked peas. 7. Add cumin seed powder and coriander powder. 8. Allow it to boil. 9. Add garam masala. 10. Adorn with coriander and chopped onion. edit delete
Aloo Posto
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5 - 6 Medium-sized Potatoes 2 Green Chillies 2 Tbsp Mustard Oil 1 Tsp Pure Ghee 1/2 Tsp Onion Seeds (kalonji) 4 Tbsp Poppy Seeds (khuskhus) Salt To Taste 1. Cut the potatoes into one-inch pieces and soak them in water. 2. Soak poppy seeds in one cup warm water for 15-20 minutes. 3. Now drain water and grind poppy seeds to make fine paste. 4. Heat up mustard oil in a pot till it reaches smoking point. 5. Let the mustard oil cool and then, heat it again on medium heat. 6. Mix in kalonji to the heated oil and fry it briefly. 7. Mix the chopped potato pieces and stir fry on medium heat for around 5 minutes. 8. Mix in the poppy seeds paste, and stir. Put half cup of water and stir fry on low heat till the potatoes are almost cooked. Now, mix in salt and slit green chillies. 9. Continue to stir fry for another few minutes. 10. Make sure that potatoes are completely cooked. 11. In the end, stir in desi ghee and serve hot. edit delete
Baingan Bhaja
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1 Big Brinjal Or 2 Small Brinjal 3 Red Chilies 3 Green Chilies 1 Piece Ginger 2tsp Coriander Seeds 1tsp Turmeric Powder Oil For Frying Few Lemon Slices Salt To Taste 1. Cut the brinjal into circular pieces and keep it aside. 2. Make paste of green chilies, red chilies, ginger, turmeric powder, and coriander seeds, in a grinder. Now add salt to the paste and mix it well. 3. Coat the paste on both sides of the brinjal pieces. 4. Heat the oil in a pan and shallow fry the coated brinjal pieces. 5. Place the fried brinjal pieces on absorbent paper to do away with extra oil and serve with lemon slices. edit delete
Raan Musallam
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1 Kg Raan, Deboned 4 Chicken Breast Pieces, Boneless 50 Ml Mustard Oil 2-3 Bay Leafs 2 Sticks Of Cinnamon 4 Brown Cardamoms 8 Green Cardamoms 2 Florets Of Mace 1/2 Tsp Black Peppercorns 1 1/2 Tsp Cumin Seeds 1 1/2 Tsp Coriander Seeds 100 Gms Ginger, Garlic And Green Chilli Paste 150 Gms Hung Curd 2 Tbsp Red Chili Powder 2 Tbsp Turmeric Powder 150 Gms Poppy Seed, Coconut And Cashew Nut Paste 100 Gms Fried Onions 3 Tbsp Ghee 50 Gms Cashew Nut And Raisins 1 Lime 1. In a pan, dry roast the bay leaf, cinnamon, brown cardamom, green cardamom, mace, black pepper, cumin seeds and whole coriander seeds. 2. Transfer them into mortar and pestle, grind them finely to make fresh garam masala. 3. In a bowl, mix ginger garlic and chilli paste, hung curd, red chilli powder, turmeric powder, ground poppy coconut cashew nut paste, fried onions, ground garam masala and butter. This is your marinade. 4. First, apply mustard oil to the chicken breasts and then marinate them. 5. Next, marinate the raan, place the chicken breasts on it and add a layer of cashew nut and raisins. 6. Tie and roll up the raan and chicken breast together with the help of a thread. 7. Cook the the stuffed raan, in ghee, on a slow fire. Once both the sides of the raan are seared, cover and let it cook for an hour. 8. With the remaining marinade, make a quick gravy by cooking it out in mustard oil and adding a little water to it. 9. Ladle the gravy on to the cooked Raan. 10. Garnish with lime, sprinkle raisins, cashew nuts and fried onions. 11. Serve hot! edit delete
Murgh Do Piaza
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1 Kg Chicken-skinned And Cut Into 8 Pieces 1/4 Cup Ghee 1 Tbsp Cumin Seeds 1 Bay Leaf 4 Whole Peppercorns 4 Cloves 1/2 Tsp Fenugreek Seeds-roasted And Powdered 1 Tsp Fennel Seeds- Roasted And Powdered 1 Tsp Ginger Paste 1 Tsp Garlic Paste 1 Cup Grated Onions 1/2 Cup Yoghurt 1 Tsp Garam Masala Salt To Taste 1/2 Tsp Turmeric 1 Tbsp Coriander Powder 1 Tsp Chilli Powder 2-3 Green Chillies-slit 2 Cups Onions-sliced A Little Thick 2 Tbsp Chopped Coriander Leaves-to Garnish 1. Heat the ghee in a heavy-based saucepan, and add the cumin seeds, bay leaf, peppercorns, cloves, powdered fenugreek and fennel seeds. 2. When the seeds begin to splutter, add the garlic and ginger paste and the onions. 3. Saute over high heat till brown. 4. Add the yoghurt, stir-frying vigorously so that it blends well and does not curdle. 5. Cook till fat separates. 6. Add the garam masala, salt, turmeric, coriander and chilli powder. 7. Keeping the heat high, add the chicken pieces and stir till they look a little opaque and are coated with the masala. 8. Lower the heat, uncover and simmer for about 10 minutes. 9. Add the green chillies and sliced onions. 10. Continue cooking over low heat, till the chicken is cooked through and fat separates. 11. Takes 10-15 minutes. The onions should be crunchy. 12. Serve hot, garnished with chopped coriander leaves. edit delete
Pasanday
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Mix Together And Marinate For 4-5 Hours. 1 Kg Mutton-cut Into 3 1/2 Cm Cubes And Beaten Flat Salt To Taste 1 Tbsp Ginger Paste 1 Tbsp Garlic Paste 2 Tsp Chilli Powder 2 Tbsp Coriander Powder 2 Tbsp Poppy Seeds-soaked, Roasted And Ground 1 Tsp Onion Seeds 2 1/2 Cups Yoghurt 1/2 Cup Oil 6-7 Green Cardamoms 6-7 Cloves 2 Pieces Cinnamon 1 Cup Onion-chopped Fine 1 Cup Tomatoes-cut Fine 1/2 Cup Tomato Puree 10-12 Blanched And Slivered Almonds 1/4 Cup Cream 2 Tbsp Chopped Coriander Leaves 1. Heat the oil in a large saucepan; add the cardamoms, clove and cinnamon. 2. When these darken, add the onions and fry to a dark brown. 3. Add the flattened meat along with the marinade and cook uncovered, over low or high heat, till the water has evaporated and the fat separates. 4. By this time the meat should be cooked too. If not yet tender, add some water and cook till tender. 5. Add the tomatoes and puree, and sauté till the fat separates again, taking care not to break the meat pieces. 6. Add half the almonds. 7. Dish can be served dry too. 9. To make a gravy, add a little water and cook for a few minutes longer. 10. Garnish with cream, the rest of the almonds and the coriander leaves and serve. edit delete
Murgh Shahi Korma
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1 Kg Chicken-skinned And Cut Into 8 Pieces 1/2 Cup Ghee 2 Tsp Cumin Seeds 1 Cup Grated Onions 2 Tbsp Poppy Seeds-roast And Dry Separately 1/2 Tsp Turmeric 1/2 Tsp Chilli Powder 1/2 Tsp Garam Masala 1 Tbsp Coriander Powder Salt To Taste 2-3 Green Chillies-slit 1/4 Cup Khoya-mashed Into A Paste With Water Soak For Half An Hour And Grind To A Paste : 10 Cashew Nuts 1/4 Cup Milk 2 Tbsp Dessicated Coconut Garnish : 1/4 Cup Thick Cream 2 Tbsp Chopped Coriander Leaves 1. Heat the ghee in a heavy-based pan and add the cumin seeds. 2. When the seeds splutter, add the onions and sauté till light brown. 3. Add the ground paste and sauté again till the fat separates. 4. Increase heat, add the chicken pieces, and stir-fry until coated with the masala. 5. Add the turmeric, chilli powder, garam masala, coriander powder, salt and the green chillies. 6. Stir-fry to mix well. 7. Add 2 cups of water and the milk paste, bring to a boil and simmer uncovered for 15-20 minutes or till the chicken is tender. 8. Serve hot, garnished with the cream and coriander leaves. edit delete
Babru
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1/2 Kg Black Gram Daal 1 Kg Flour 1/2 Tsp Baking Powder Salt According To Taste Refined Oil, To Fry 1. Soak the daal in warm water and leave overnight. 2. Clean and husk the daal and grind it to a paste. 3. Add the baking soda to the flour along with some water and knead it well. 4. Make small rounds from the dough and add the prepared daal to each ball. 5. Roll it like a chappati and deep-fry it. Serve hot with any sabji. edit delete
Urulai Roast
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Chettinadu Masala: 1 Grated Coconut 10 Gm Whole Red Chillies 15 Gm Coriander Seeds 15 Gm Ginger 15 Gm Garlic 5 Gm Cinnamon 5 Gm Cardamoms 5 Gm Cloves 3 Gm Kalpasi Bark 3 Gm Star Anise Seeds 5 Gm Black Pepper Corns 3 Gm Curry Leaves 2 Gm Turmeric Powder Urlai Roast: 1/2 Kg Boiled Small Potatoes 1 Tsp Chettinadu Masala 2 Tbsp Oil 4 Chopped Onions 3 Chopped Tomatoes 1/2 Tsp Ginger Garlic Paste 3 Slit Green Chillies 5-6 Curry Leaves 1/4 Tsp Turmeric Powder 2 Tsp Red Chilli Powder 4 Tsp Coriander Powder 1/2 Cup Of Water Coriander Leaves 1. Keep boiled and peeled potatoes aside. For the chettinadu masala: 2. Gently shallow roast coconut, whole red chillies, coriander seeds, ginger, garlic, cinnamon, cardamoms, cloves, kalpasi bark, star anise seeds, black pepper corns, curry leaves and turmeric powder. 3. Grind the shallow roasted spices to a fine paste. 4. The Chettinadu masala is ready. For the main preparation: 5. Heat oil in pan. Add onions in the pan and saute them till translucent. 6. Now add tomatoes, ginger garlic paste, green chillies, and curry leaves, turmeric powder, red chillies, coriander powder and salt. 7. Pour water and cook the paste till it turns thick. 8. Then add the boiled potatoes and the chettinadu masala. 9. Cook for 3-4 minutes till it becomes dry. 10. Urlai Roast is ready. 11. Garnish with coriander leaves. 12. Serve hot with rice or appams. edit delete
Ragi Mudde
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1 Cup Ragi Flour Salt To Taste Water 1. Take a large mouthed vessel, add a cup of water to it. 2. Heat till the water boils, add salt to taste. 3. Mix the ragi in a cup of cold water. 4. Add the dissolved solution slowly to the boiling water, stirring it with a strong ladle (back end). 5. Keep whisking till the mudde (flour dough) becomes smooth and soft without gantu (lumps). 6. Reduce the flame, cover with a lid and cook for 5 minutes. 7. The consistency must be semi solid like the wheat dough. 8. When serving, wet your hand take out and make a ball and put it in the middle of a plate. 9. Pour some sambar around it. Add a spoon of ghee/butter if you wish. edit delete
Beetroot Pachadi
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2 Tbsp Coconut Oil 1 Tbsp Mustard Seeds 10-12 Curry Leaves 8-9 Shallots 1 Tsp Chopped Ginger 2 Split Green Chilli 2 Tbsp Coconut + 1 Tsp Coconut, Grated 1/2 Tsp Cumin Powder 1/3rd Tsp Coriander Powder Salt, To Taste Water, To De Glaze 1 1/2 Tbsp Tamarind Extract 1 Small Piece Jaggery 3 Beetroots, Grated Coriander Leaves, To Garnish 2 Tbsp Curd 1. In a kadhai, mix coconut oil, mustard seeds, curry leaves, shallots, sliced ginger, split green chillies and grated coconut. 2. Now add the grated beetroot. 3. Saute the beetroot and the spices together 4. Add cumin powder, coriander powder, little salt for taste and little water. 5. Mix them well with the grated beetroot. 6. Add tamarind extract, jaggery, grated coconut and little water. 7. Cover it and let the beetroot cook for 7-10 minutes. 8. Sprinkle some coriander leaves and grated coconut. 9. Simmer for 5 minutes. 10. Add curd, mix well. Cook for 2 minutes. 11. Serve. edit delete