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Name Image Ingredients Preperation Time Method Source Action
Chole Bhature
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For Bhature: 1 Cups Maida 2 Tbsp Yogurt 1 Tbsp Sooji 1 Tsp Baking Powder Salt To Taste 1 ½ Tsp Oil For Chole : 1 Kabuli Chana (white Chick Peas) 2 Medium Size Onions Chopped 1 Green Chilli Finely Chopped 2 Tomatoes Chopped 4 Pieces Dry Amla 1 Tsp Chole Masala 1 Tbsp Ginger Garlic Paste 1 Tsp Cumin Seeds 1/2 Tsps Coriander Powder 1/2 Tsps Garam Masala 1/2 Tsp Turmeric Powder 1 Green Chilli Finely Chopped 7-8 Curry Leaves 1 Bay Leaf Salt To Taste 2 Tbsp Oil For Bhature: 1. Take a bid vessel add maida, yogurt, salt, sooji, baking powder and 1 ½ tsp oil and mix it well. 2. Now add enough warm waterknead the dough and make it in to a soft dough. 3. Cover the dough with some wet cloth and keep it aside in warm place for 2 -3 hours. Now divide the dough into 6 equal portions and roll them into smooth balls. 4. And roll the small balls individually into big sized puri. 5. Now heat oil in kadai for deep frying, the oil is medium hot. 6. Now gently slide the flattened Batura dough into the oil. 7. Once its started rising gently press the batura with turner in the center keep pressing slowly till the baturs puff up nicely. 8. Once its golden brown take it out from the oil and keep it in a sieve for oil draining. For Chole : 1. Clean and Wash the Chole then sock it overnight. 2. Cook the soaked Chole in 2 ½ cups of water with dry amla salt and turmeric powder in a pressure cooker for 7-8 whistles and let it cool down. 3. Heat 2 tbsp oil in a non stick kadai, add Bay leaf, curry leaves and cumin seeds and stir for 1 minute 4. Now add chopped onions and chillies then fry till it become light brown color. 5. Add chopped tomato ginger garlic paste and fry till the oil begins to separate from the paste. 6. Add all powdered masalas and salt and fry everything for 3 minutes. 7. Now add cooked Chole and cook uncovered for 4 minutes. 8. Garnish with chopped dhania patta. edit delete
Soya Mutter Pasanda
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1 Tbsp Soya Oil 1/2 Tsp Cumin Seeds (jeera) 1 Tsp Ginger-garlic (adrak-lehsun) Paste 1/4 Cup Boiled Onion Paste 1/4 Cup Fresh Tomato Puree 1/2 Tsp Turmeric Powder (haldi) 1 Tsp Chilli Powder 1/2 Tsp Garam Masala 1/2 Tsp Sugar 1/2 Cup Boiled Green Peas 1/4 Cup Soaked And Roughly Chopped Soya Nuggets 1 Tbsp Fresh Cream 2 Tbsp Chopped Coriander (dhania) For Garnishing Salt To Taste 1. Heat the soya oil in a kadhai and add the cumin seeds. 2. When the seeds crackle, add the ginger-garlic paste and boiled onion paste and sauté till it turns golden brown in colour. 3. Lower the flame, add the tomato purée and sauté till the mixture leaves oil. 4. Add the turmeric powder, chilli powder, garam masala, sugar, salt and 2 tablespoons water and simmer for another 5 to 7 minutes while stirring continuously. 5. Add the green peas and soya chunks, mix well and cook for another 5 minutes. 6. Add the cream and mix well. 7. Serve hot garnished with coriander. edit delete
Moong Dal Kadhi Pakodi
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100 G Moong Dal (green Gram Lentil) 1½ Tsp Salt 200 G Curd 1 Tsp Red Chilly Powder 2 Dried Red Chilly 1 Tsp Coriander Powder (Dhaniya) 4 Kari Patta (curry Leaves) 1 Pinch Turmeric Powder (Haldi) 1 Pinch Soda 2 Cup Oil, For Frying ½ Tsp Mustard Seeds 2 Tbsp Oil (for Seasoning) 1. Wash the dal and then soak it for 5 to 6 hours. Strain it and grind it in a grinder. 2. Take a bowl and strain the curd through a strainer. Put 1 tsp salt, ½ tsp red chilly powder, ½ tsp coriander powder, 2 tsp moon dal paste and haldi in it and mix well. Keep it aside. 3. Now, take the dal and put ½ tsp salt, ½ tsp red chilly powder, ½ tsp coriander powder and soda in it. Mix well. 4. Take a heavy bottomed pan and heat oil in it. When hot, fry small sized dal pakories in it, till they are golden brown in color. 5. Take a kadhai and put 2 tbsp oil in it. When hot, add mustard seeds, hing (asafoetida) and kari patta to it and mix well. 6. Add curd mixture and cook it for 10 to 15 minutes. 7. Put pakoris in it and further cook it for 3 to 4 minutes. 8. Garnish it with dried red chilies and serve hot with missi roti. edit delete
Makhaane Ki Kheer
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1 Litre Full-Cream Milk 2 Tbsp Ghee 50 Gm Makhaane ½ Cup Sugar 4 Choti Elaichi 10-12 Almonds (chopped) 1. Heat ghee in a pan and sauté makhaane over a low flame. When sautéed, let them cool and then crush them coarsely. 2. Put makhaanas and milk in a deep pan, and bring the mixture to a boil. Simmer it over low flame, stirring occasionally till makhaanas get cooked and the milk thickens. 3. When cooked, add sugar and elaichi to the kheer. Stir to dissolve sugar and then simmer for 10-15 minutes. 4. Makhaane Ki Kheer is ready; garnish it with almonds before serving. Serve hot or chilled. edit delete
Lapsi
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1 Cup Broken Wheat (gehun Ka Fada Or Dalia) 1 Cup Sugar 1 Tbsp Cardamom Powder (elaichi) 1/4 Cup Warm Milk 6 Tbsp Pure Ghee 3 Cups Water 1. Take a pan and heat pure ghee in it. 2. Now, add broken wheat to it and fry it, while stirring continuously, till it turns golden brown. 3. Take another pan and heat 3 cups of water in it. 4. Add this warm water to the broken wheat and turn the knob to medium-high heat. 5. Reduce the heat when water starts to boil and stir it continuously, till wheat blends well into water. 6. Now, add cardamom powder and sugar to the mixture, mix well and cook it on slow flame. 7. Turn off the flame when the ghee starts to separate from the mixture. 8. Let the lapsi cool down. 9. Before serving, add milk to it and heat again. 10.Serve hot. edit delete
Dal Tadka
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2-3 Tsp Ghee 1/2 Tsp Mustard Seeds 1/2 Tsp Jeera/cumin Seeds A Pinch Of Hing 1 Red Chilli (dried) 1/2 Inch Piece Finely Chopped Ginger 5 -6 Cloves Of Garlic (optional) 1 Finely Chopped Green Chilli 3-4 Very Finely Chopped Shallots Or Small Onions Few Curry Leaves 1. Wash dal well, add water in the ratio 1:3. For 1/2 cups of dal, add 1 1/2 cups of water. 2. Add turmeric powder and pressure cook for 3 whistles. 3. After opening the lid, mash it well and add salt to taste. For Tadka (tempering) 1. Heat ghee, add mustard seeds, when it splutter, add jeera seeds and the rest of the ingredients mentioned above. 2. Saute till small onion changes color, then pour it over the dal. 3. Check seasoning and add salt if required. edit delete
Dal Fry
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1 Cup Split Pigeon Pea (toor Dal/arhar Dal) 4 Tablespoons Ghee 1 Medium Onion ,finely Chopped 3 Cloves Garlic,finely Chopped 3/4 Teaspoon Turmeric Powder Salt To Taste 1 Teaspoon Dry Mango Powder (amchur) 1 Teaspoon Cumin Seeds 1/2 Teaspoon Red Chilli Powder 1. Heat half of the ghee in a pan. 2. Add half of the chopped onion and garlic and sauté till golden. 3. Add turmeric powder, dal, two cups of water and salt to taste. 4. Stir and bring to a boil. Lower the heat and simmer for twenty minutes. 5. Add mango powder and simmer for another fifteen minutes. 6. Heat the remaining ghee in another pan. Add cumin seeds. 7. When they begin to change colour add the remaining onion and garlic and sauté till pink. 8. Add red chilli powder and sauté for two to three minutes. Add this seasoning to the dal, simmer for two minutes and remove from heat. 9. Serve hot. edit delete
Gudamma
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2 Lbs Green Mango, Peeled And Chopped Into Half Inch Cubes. 1 Tsp Panch Phoran 1/2 Lbs Gud (Jaggery) 3-4 Dried Red Chilli 1 Tsp Fennel (Saunf) 10-12 Whole Black Pepper Seeds. 2 Tbsp Mustard Oil 1. Heat oil in a pan and add Panchphoran and Dried Chilli. 2. When it splutters, add the cut mangoes and stir for 10 or so minutes, till they are light brown in color. 3. Then add salt to taste, add Gud and about 2 cups water. 4. Let it simmer/boil for 5-10 minutes, till the mangoes have softened/caramelized and the syrup has a somewhat viscous consistency. 5. Add powdered Saunf and Black Pepper to the mix and turn off the flame. edit delete
Jalebi
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2 Cups All Purpose Flour (maida) 11/2 Tbsp Fine Grained Semolina Or Rice Flour 1/4th Tsp Baking Powder 2 Tbsp Curd (plain Yogurt) 11/4th Cups Warm Water 1/2 Tsp Saffron Threads, Slowly Dry-roasted And Powdered 3 Cups Sugar 22/3rd Cups Water 1/2 Tsp Green Cardamom Seeds Powder 11/2 Tbsp Kewra Water Or Rose Water Ghee Or Vegetable Oil For Frying 1. Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk. 2. Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth. 3. Set aside for about 2 hours to ferment. 4. Whisk thoroughly before use. 5. Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder. 6. Heat oil in a kadhai. Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils. Make a few at a time. 7. Deep fry them until they are golden and crisp all over but not brown. 8. Remove from the kadhai and drain on kitchen paper and immerse in the syrup. 9. Leave for at least 4-5 minutes so that they soak the syrup. 10. Take the jalebi out of syrup and serve hot. edit delete
Malpua
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For Rabri: 1 Litre Milk 1 Cup Sugar For The Syrup: 1 Cup Sugar 1 Cup Water Saffron Strands 1/2 Tsp Cardamom Powder For The Malpua: 500 Gms All Purpose Flour 1/2 Tsp Baking Powder 400 Gms Sweetened Condensed Milk Slivered Almonds And Pistachios To Garnish Ghee 1. Mix the milk and 1 cup of sugar in a thick-bottomed pan 2. Cook to reduce it to a fourth of its original volume while stirring frequently 3. Remove it from the fire; allow cooling and then chilling in the refrigerator 4. Mix equal quantity of sugar and water in a pan 5. Boil it until a single-thread consistency is obtained 6. Add cardamom powder, saffron threads, mix well 7. Keep it aside to use later 8. In a large mixing bowl, blend the condensed milk, flour and baking powder together to form a smooth batter 9. Meanwhile heat enough ghee in a deep frying pan to cook the malpuas 10. Pour the batter into the oil to form circles about 4" in diameter 11. Cook till golden brown 12. Remove from the oil and put directly into the sugar syrup 13. Remove after 2-3 minutes and drain on a wire rack 14. Now to serve, place 2 malpuas in a plate, spoon rabri over them and garnish with slivered nuts. Tip : Rabri is optional. There are people who prefer having malpua without rabri. edit delete
Arbi Masala
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500 Gms Boiled And Chopped Arbi 75 Gms Tomato Puree 15 Gms Ginger (adrak) Paste 25 Gms Cashew Nut (kaju) Paste 1 Tsp Carom Seeds (ajwain) 1 Tsp Garam Masala 1/2 Tsp Turmeric Powder (haldi) 75 Ml Oil 1/2 Tsp Salt For Garnish Chopped Coriander Green Chillies 1. Combine the tomato puree, ginger paste, cashew nut paste, ajwain, garam masala , turmeric powder and oil in a microwave safe bowl and microwave on high for 3 minutes. 2. Add 1/2 cup water, salt and arbi, mix well and microwave on high for 8 minutes. 3. Garnish with chopped coriander and green chilies. 4. Serve hot. edit delete
Bhindi Masala
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2 Pounds Bhindi 2 Onions (chopped) 1 Tblsp Ginger Garlic Paste 1 Tblsp Coriander Powder 1 Tsp Cumin Seeds 1 Tsp Red Chilly Powder 1 Tsp Garam Masala Powder 1 Tsp Amchur Powder 1/4 Tsp Turmeric Powder Salt To Taste Oil 1. Wash and cut bhindi in halves. 2. Heat oil in a wok or kadai.Add cumin seeds and let it splutter. 3. Add chopped onions and ginger garlic paste.Fry till golden brown. 4. Now add cut bhindi with rest off the spices and stir well. 5. Cook it on medium flame and keep stirring it occasionally so it does not stick at bottom. 6. Keep frying till bhindis are cooked. 7. Serve bhindi masala hot with chapatis. edit delete
Pindi Chole
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1 1/2 Cup Chickpeas (kabuli Chana) 1 Tablespoon Tea Leaves 2 TablespoonsCoriander Powder 2 Tablespoons Cumin Powder 1 1/2 Teaspoons Red Chilli Powder 1/2 Teaspoon Turmeric Powder 2 Tablespoons Cumin Seeds 1 Tablespoon Pomegranate Seeds (anardana) 1/2 CupOil 4-6 Green Chillies, Slit 1 Tablespoon Garlic Paste 1 Tablespoon Ginger Paste Salt To Taste 2 Medium Tomatoes,quartered 1 Teaspoon Garam Masala Powder 1. Soak chickpeas in four cups of water overnight. Tie tealeaves in muslin cloth to form a bundle. 2. Drain chickpeas, add six to eight cups water, salt and tealeaves tied in muslin cloth. 3. Pressure cook for twenty minutes or until soft and completely cooked. Drain the cooked chickpeas and reserve the cooking liquor. 4. Discard bundle of tealeaves. Mix together coriander powder, cumin powder, red chilli powder, turmeric powder and amchur. 5. Dry roast cumin seeds till dark brown. 6. Dry roast anardana and grind to a powder along with roasted cumin seeds. 7. Heat four tablespoons oil in a kadai, add slit green chillies and ginger-garlic paste. 8. Stir-fry briefly. Add the mixed spice powder and stir-fry for half a minute. 9. Stir in half cup of the reserved cooking liquor and cook for two minutes. 10. Add the cooked chickpeas, salt to taste, one cup of reserved cooking liquor and cook on high heat for three to four minutes, stirring occasionally. 11. Top it with tomatoes, sprinkle garam masala powder, roasted cumin and anardana powder. 12. Heat the remaining oil to smoking point and pour over the prepared chickpeas. 13. Stir well, adjust seasoning and serve hot. edit delete
Malai Gobi
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1½ Lbs. Cauliflower 4 Tbsps. Clarified Butter 3 Tbsps. Milk(powder) 1¾ Cups Milk(low Fat) 2 Pinches Of Sugar 1½ Nos. Onion 2 Tbsps. Ginger(grated) 3 Cloves Garlic 5 Nos. Green Chilies 1 Piece Cinnamon(1/2") 2 Nos. Cardamom 1 No. Cloves 1. Boil Cauliflower florettes in salted water for a few minutes so that the vegetable is half cooked. Drain. 2. Make a paste of the powdered milk with 3/4 cup of milk. 3. Heat 2 tablespoons of oil and saute cauliflower florettes for 3 to 4 minutes. Set aside. 4. In the same pan, add the remaining 2 tablespoons of oil. Add curry paste and garam masala and fry until the oil seperates. 5. Add the milk powder paste and cook till the mixture looks like crumbled paneer. 6. Add sauteed cauliflower, remaining milk, sugar and salt to taste and simmer for 5 minutes until the gravy thickens. 7. Adjust sugar to taste. edit delete
Aloo Gobi
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1 Large Cauliflower (phool Gobhi), Chopped Into Small Florets 2 Large Potatoes, Peeled, Halved, And Sliced 1 Tablespoon Minced Fresh Ginger 4 Cloves Garlic, Minced 1 Large Onion, Sliced Thin 1 Tomato, Chopped Fine 10 Stalks Fresh Coriander, Stems And Leaves Separated ½ Teaspoon Cumin (jeera) Seeds 2 Green Chillis, Cut Into Fine Rings ½ Teaspoon Turmeric (haldi) Powder 1 Teaspoon Cumin (jeera) Powder 1 Teaspoon Coriander(dhania) Powder Salt To Taste ½ Cup Water ½ Teaspoon Sugar ½ Teaspoon Garam Masala ½ Teaspoon Red Chilli Powder (optional) 2 Tablespoons Tomato Puree (optional) 2 Tablespoons Vegetable Oil 1. Heat oil in a large frying pan or kadhai. Add onion, ginger, and garlic. Fry for a few minutes until golden brown. Finely chop the coriander stems and add to the kadhai. Add the green chillis. 2. Add the turmeric powder and fry for a minute. Now add the tomatoes. Cook a few minutes till the tomatoes are pulpy. 3. Add the potatoes. Fry for a few minutes till they are coated with the masala. Now add the cauliflower florets. Add the cumin and coriander powder, garam masala, red chilli powder, sugar, and salt. Add water , and stir well. 4. Bring the sabji to a boil, cover and reduce heat. Cook about 20 minutes till potatoes and cauliflower are very tender, but not mushy. 5. Check seasonings. 6. Garnish with the chopped coriander leaves and serve. edit delete
Paneer Pasanda
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400 Grams Cottage Cheese (paneer) 15-20 Cashew Nuts 2 Medium Onions 2 Inch Piece Coconut 1 Inch Piece Ginger 2-3 Cloves Garlic Fresh Coriander Leaves A Few Sprigs 5-6 Kashmiri Red Chillies 1 Tablespoon Poppy Seeds (khuskhus/posto) 1 Teaspoon Cumin Seeds 1 Tablespoon Coriander Seeds 2 Cloves 1 Inch Stick Cinnamon 2 Tablespoons Sunflower Seeds (charoli/chironji) 3 Tablespoons Oil To Deep Fry 1 Cup Tomato Puree 1 Teaspoon Sugar Salt To Taste 1/2 Cup Fresh Cream 1. Cut cottage cheese into one and a half inch sized cubes. 2. Heat sufficient oil in a kadai and deep-fry the cottage cheese cubes till light golden. 3. Drain onto an absorbent paper and set aside. 4. Deep-fry cashew nuts in the same oil till light golden. Drain onto an absorbent paper and keep aside. 5. Peel, wash and roughly chop onions. Wash and roughly chop the coconut. Peel, wash and roughly chop ginger and garlic. 6. Clean, wash and roughly chop coriander leaves. 7. Remove stems and dry roast Kashmiri red chillies along with poppy seeds, cumin seeds, coriander seeds, cloves and cinnamon. 8. Combine onion, coconut, ginger, garlic, coriander leaves, Kashmiri red chillies, poppy seeds, cumin seeds, coriander seeds, cloves, cinnamon and sunflower seeds and grind to a paste using a little water. 9. Heat three tablespoons of oil in a kadai, add the ground paste and fry for four to five minutes till it emits a nice aroma or till oil leaves the masala. 10. Add tomato puree, sugar, salt and half cup of water and continue to simmer on low heat for ten to fifteen minutes or till gravy is thick. 11. Add the fried cottage cheese and cashew nuts and cook further for a minute. 12. Gently stir in the fresh cream and serve hot. edit delete
Shami Kabab
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500 Gms Minced Mutton 2 Eggs 1meduim Sized Chopped Onion (Pyaj) 5 Green Chilly (Hari Mirch) Chopped 100 Gms Bengal Gram (Chana) Soaked Overnight 10 Pods Garlic (Lasan / Lahsun) 1 Tsp Cumin Seed (Jeera) 4 Cardamoms 1 " Long Piece Cinnamon (Tuj/Dalchini) 1 " Long Piece Ginger (Adrak) 6 Pepper Corns (Kalimirchi) 4 Red Chillies Clarified Butter (Ghee) 1. Boil minced meat in 3 cups of water and a teaspoonful of salt till water is absorbed and meat is tender. 2. Grind meat into a fine paste. 3. Take garlic, cumin seeds, cardamoms, cinnamon, ginger, peppercorns, red chillies and soaked gram dal and grind into a fine paste. 4. Mix both the pastes well. 5. Now mix well beaten eggs and prepare a uniform dough. 6. Add finely chopped green chillies and onion to dough and mix well. 7. Shape the dough into small round flattened balls or kababs. 8. Heat ghee and deep fry kababs till golden brown and serve hot with sauce or chutney. edit delete
Reshmi
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500 Gms Chicken (boneless And Skinless) 1 Inch Ginger 4-5 Cloves Garlic 1 Tsp Poppy Seeds 1/2 Tsp White Sesame Seeds 4 Green Chillies 1 Medium Size Onion 2 Tbsp Roasted Almonds 1 Tbsp Fresh Cream 1 Tbsp Yogurt 1 Tbsp Fresh Lemon Juice 2 Tbsp Vegetable Oil 1 Tbsp Fresh Cilantro Chopped Salt To Taste 1. Clean the chicken in normal running water and cut into medium size chunks. Keep aside. 2. Keep the almonds in warm water for about 20 minutes. 3. Remove out the skin. 4. Combine the skinless almonds, ginger, garlic, seeds, chillies and onion. 5. Grind in the food processor and make a smooth paste. 6. Now combine this paste, yogurt, cilantro, fresh cream, salt, lemon juice and 1 tsp of oil. 7. Mix well and add the chunks of chicken and coat well. 8. Cover and leave to marinate at least for whole day. 9. Preheat the oven to 450F degrees for 5 minutes. 10. Keep the wooden skewers into warm water for 5 minutes. 11. Thread the chicken pieces into skewers and place in the oven. 12. Lightly brush with the oil. 13. Grill for about 13-15 minutes until chicken tenders and becomes juicy. 14. When the chicken is done, then remove out from the skewers. 15. Serve hot with coriander chutney and salad. edit delete
Chicken Do Pyaza
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1 Kg Chicken 1/2 Kg Onions (cut Into Rings) 250g Yogurt 2 Tsp Chilli Powder 25g Whole Garam Masala 2 Tsp Salt 1 Tbsp Ginger-Garlic Paste 1 Tsp Turmeric (Haldi) 1 Tsp Garam Masala Powder 1 Tsp Coriander Powder 250g Tomato Puree 250g Oil 4 Eggs (boiled) 1. Heat oil in a wok (kadhai) and add whole garam masala to it. 2. On a grinder, take the yogurt, fried onions, blend it together and add into the kadhai. 3. Add, ginger-garlic paste to the mixture and garam masala and cook for a while. 4. Add, the remaining spices, mix well, and allow it to stand for some time. 5. Then, add tomato puree and water and bring the gravy to a boil. 6. Add the chicken to the gravy, and cook for 10 minutes, till soft. 7. Before you turn off the heat, add the eggs, and the sliced onions and bring the dish to boil. 8. Serve the Chicken Do Pyaza hot! edit delete
Murgh Makhani
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4 Chicken Breasts / 4 Leg Pieces Cleaned And Thawed If Frozen For The Marination 3/4 Cup Yoghurt 1 Inch Ginger Cube Finely Chopped 10 Garlic Cloves Finely Chopped 1 Tsp Salt 3/4 Tsp Paprika 3/4 Tsp Garam Masala 1/2 Tsp Red Food Color (i Used Rouge Red Used In Baking ) 4 Tablespoons Vegetable Oil 1/2 Tsp Lemon Juice For The Gravy 5-6 Peeled And Chopped And Pureed Tomatoes 3 Onions Pureed 1 Inch Cube Of Ginger Finely Chopped 10 Cloves Of Garlic Finely Chopped 75 Gms Butter 100-150 Gms Fresh Cream 1 Tsp Garam Masala 3/4 Tsp Paprika 2 Tsp Salt 1 Tsp Fenugreek Seeds(methi) Juice From 1/2 Lemon 1/2 Tsp Sugar 1/2 Tsp Food Coloring(optional) 2 Tablespoons Vegetable Oil Chopped Coriander Or Spring Onions For Garnish 1. Mix all the ingredients of marination in a small bowl, so as to take the chicken pieces, and then add the chicken pieces, rub the marination well into the chicken pieces by your hands, let it marinate for 3-4 hrs in the refrigerator. I never have the time to marinate, hence you can marinate the chicken when you start and you would be good. 2. Once marinated, drain off any excess liquid from the chicken and oven roast it at 220C and for 10-12 minutes, turning it around once in between. 3. In the meantime, heat 2 tablespoons of oil in a frying pan, and add the onion puree and let it fry till it changes it color to a very light brown. 4. Meanwhile crush the ginger garlic in a mortar pestle and make a mice paste, add this to the onion on the pan and let it cook, in a while the raw smell of ginger garlic will go off. 5. Now add the salt, and paprika and garam masala and fenugreek seeds and fry for 30 seconds. 6. Now add the tomato and let it fry and turn darker in color, this should happen in the next 4-5 minutes, keep stirring occasionally, and maintain a medium high flame. 7. At this stage i prefer to blend the masala by a hand blender in the same kadhai by turning off the heat, you may wish to skip this step altogether, but it just makes the gravy looks more smoother. 8. Now add the butter and the fresh cream, and mix till the color of the gravy looks consistent, the food color is for this stage, if the natural color is not satisfactory, add it here, the tomatoes i get are not as red, so i felt like adding the color. 9. Now add the oven roasted chicken pieces to this gravy and stir till its covered well with the gravy. 10. Cover the chicken with a lid and lower the heat and let it cook for 15 minutes, checking it in between every 5 minutes. edit delete
Murgh Musallam
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1 Whole Chicken, Cleaned And Washed Thoroughly 2 Tbsp Ghee 2 Cups Water 1/2 Kg Curds (dahi), Beaten To A Creamy Consistency 4 Large Onions, Sliced And Fried Till Golden Brown For Garnish For Paste 1 Tbsp Poppy Seeds (khus-khus) 8 Sticks Of Cinnamon (dalchini) 1 Tbsp Cumin Seeds (jeera) 1 Tbsp Caraway Seeds (shahjeera) 10 Black Peppercorns (kalimirch) 2 Large Black Cardamoms (badi Elaichi) 7 Cardamoms (elaichi) 7 Cloves (laung / Lavang) A 4-inch Piece Fresh Ginger (adrak) A Whole Garlic (lehsun) 6 To 8 Whole Red Chillies Salt To Taste 1. Grind the spices into a paste. chop up the heart, liver, into small pieces. marinate the whole chicken by smearing the ground masala, both inside, as well as outside the chicken as well as on the chopped up heart, liver for at least 1 hour. 2. In a vessel, large enough to hold the chicken, heat the ghee. pour in the marinade and chicken, and fry till well browned. add water and cook covered till tender. add the yoghurt, salt and golden fried onions. simmer for 10 minutes more. 3. Serve hot with naan. edit delete
Red Chilli & Garlic Chutney
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12 Cloves Garlic 10 Whole Dry Red Chilli 2 Tsp Lemon Juice 2 Tbsp Oil Salt To Taste 1. In a grinder, take garlic cloves, red chillies, lemon juice, and little water and grind to make a smooth paste. 2. Heat oil in a pan and add the paste along with salt and cook for a minute. 3. Cool and serve. edit delete
Baigan Bharta
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1 Medium Baigan (eggplant) 1/2 Cup Cooked Green Peas 1 Finely Chopped Onions 1 Finely Chopped Tomatoes 1 Finely Chopped Green Chilli 1/2 Tsp Red Chilli Powder 1/2 Tsp Garam Masala Powder 1/4 Tsp Turmeric Powder 3 Tbsp Vegetable Oil Salt To Taste Chopped Green Coriander Leaves For Garnishing 1. Brush baigan (eggplant) with oil and roast it on a gas burner over medium heat. 2. Frequently turn the eggplant upside down, until fully roasted. 3. Once done, hold it under cold running water or in a bowl full of water. Cool it and peel off the blackened skin. 4. Mash the flesh. 5. Heat oil in a pan / kadhai . Add green chilli and onion and fry over medium heat until light golden brown. 6. Add red chilli powder, turmeric powder, garam masala and salt and stir. Add tomatoes and cook until tender. 7. Add green peas and mashed baigan (eggplant). Stir well. Fry the baigan bhartha for 5-7 minutes over medium heat. 8. Garnish the baigan bharta with green coriander leaves and serve hot. edit delete
Baigan Bharta
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1 Medium Baigan (eggplant) 1/2 Cup Cooked Green Peas 1 Finely Chopped Onions 1 Finely Chopped Tomatoes 1 Finely Chopped Green Chilli 1/2 Tsp Red Chilli Powder 1/2 Tsp Garam Masala Powder 1/4 Tsp Turmeric Powder 3 Tbsp Vegetable Oil Salt To Taste Chopped Green Coriander Leaves For Garnishing 1. Brush baigan (eggplant) with oil and roast it on a gas burner over medium heat. 2. Frequently turn the eggplant upside down, until fully roasted. 3. Once done, hold it under cold running water or in a bowl full of water. Cool it and peel off the blackened skin. 4. Mash the flesh. 5. Heat oil in a pan / kadhai . Add green chilli and onion and fry over medium heat until light golden brown. 6. Add red chilli powder, turmeric powder, garam masala and salt and stir. Add tomatoes and cook until tender. 7. Add green peas and mashed baigan (eggplant). Stir well. Fry the baigan bhartha for 5-7 minutes over medium heat. 8. Garnish the baigan bharta with green coriander leaves and serve hot. edit delete
Baigan Bharta
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1 Medium Baigan (eggplant) 1/2 Cup Cooked Green Peas 1 Finely Chopped Onions 1 Finely Chopped Tomatoes 1 Finely Chopped Green Chilli 1/2 Tsp Red Chilli Powder 1/2 Tsp Garam Masala Powder 1/4 Tsp Turmeric Powder 3 Tbsp Vegetable Oil Salt To Taste Chopped Green Coriander Leaves For Garnishing 1. Brush baigan (eggplant) with oil and roast it on a gas burner over medium heat. 2. Frequently turn the eggplant upside down, until fully roasted. 3. Once done, hold it under cold running water or in a bowl full of water. Cool it and peel off the blackened skin. 4. Mash the flesh. 5. Heat oil in a pan / kadhai . Add green chilli and onion and fry over medium heat until light golden brown. 6. Add red chilli powder, turmeric powder, garam masala and salt and stir. Add tomatoes and cook until tender. 7. Add green peas and mashed baigan (eggplant). Stir well. Fry the baigan bhartha for 5-7 minutes over medium heat. 8. Garnish the baigan bharta with green coriander leaves and serve hot. edit delete
Aloo Methi
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1 1/2 Cup Fresh Methi (fenugreek) Leaves (cleaned, Washed And Finely Chopped) 2-3 Medium Peeled And Cut Into Small Pieces Aloo (potatoes) 1 Medium Tomato (chopped) 1-2 Flakes Of Garlic (crushed) Salt To Taste 1/4th Tsp Turmeric Powder Red Chili Powder To Taste 1/2 Tsp Cumin Seeds (jeera) 2-3 Whole Dry Red Chilies 2-3 Tbsp Vegetable Oil 1. Heat oil and add crushed garlic and fry till brown. Add cumin seeds and dry red chilies. 2. When cumin seeds are done and chilies turn brown add salt, turmeric, chili powder and chopped tomato. Sauté foe a moment. 3. Now add potatoes and mix well. Cook till potatoes are half done on a medium flame. 4. Add methi and cook on a medium flame till done and till water is fully absorbed. 5. Serve the aloo methi hot with chapati or paratha. edit delete
Bengali Fish Fry
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800 Gms White-Fleshed Fish 1/2 Tsp Ground Turmeric 1/2 Tsp Salt 2/3 Mustard Oil 1 Tbsp Grounded Coriander Seeds 1 Tsp Grounded Cumin Seeds 1 1/2 Tsp Ginger (finely Grated) 1/2 Tsp Red Chili Powder 1/2 Tsp Salt 1/4 Tsp Kalonji 4 Dried Whole Red Chillies 2 Bay Leaves 1 Large Onion (peeled And Chopped) 3 Whole Green Chillies 1. Cut the fillets in about 4cm size. 2. Rub the fish with turmeric and salt and set aside for 10-15 minutes. 3. Heat the oil in a non-stick frying pan over a medium flame. 4. Put in the fish pieces and brown lightly on all sides. 5. Gently lift the fish out of the oil and put it on a plate. Turn off the heat. 6. Combine the ground coriander seeds, the cumin, ginger, 1 tsp turmeric,chilli powder (cayenne pepper) and 1/2 tsp of salt in a small bowl. 7. Add 3 tbsp of water and mix. 8. Left only 5/6 tbsp of oil in the frying pan and heat it over a medium flame. 9. Now add kalonji and after a few seconds later, put in the red chillies. 10. As soon as they darken a bit, put in the bay leaves. 11. When the bay leaves start to darken, put in the onion, stir and fry the onion at low heat. 12. Add the spice paste. Stir and fry it for about 1 minute. 13. Now put in the fish in a single layer in a pan with 1 cup of water. 14. Lay the green chillies over the fish. 15. Simmer over a medium heat for 2 minutes. 16. Spoon the sauce over the fish pieces, cover it and cook the fish for 10-15 minutes. 17. Serve. edit delete
Doi Maach
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5 Pieces Fish • 5 Tbsp Curd • 1 Large Onion • 1 Large Ginger • 4 Tsp Cardamom Powder • 1 Tsp Turmeric Powder • 1 Tsp Cumin Seed Powder • 2 Green Chillies (chopped) • Oil For Frying • Red Chilli And Salt To Taste 1. Chop onion and grind it to make a paste. 2. Grind ginger to make a paste. 3. Wash the fish pieces properly. 4. Add salt and turmeric powder to fish pieces. 5. Heat the oil. 6. Fry onion paste, ginger paste, cumin seed powder and cardamom powder. 7. Add fish and fry till it gets cooked. 8. Now mix curd and chopped green chillies. 9. Put it over medium flame till it gets cooked properly. 10. Serve Dahi Mach hot with rice. edit delete
Batter Fried Fish
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500 G Fish (Pieces) 1 Cup Gram Flour 2 Tomatoes (Sliced) 1 Green Chili (Chopped) ½ Tbsp Turmeric Powder 3 Tbsp Bread Crumbs (Fresh) ½ Tbsp Red Chili Powder ½ Tbsp Black Pepper (Powdered) 2 Cups Water 1 Tbsp Lemon Juice (Fresh) ¾ Coriander Leaves Oil For Frying 1. Rub turmeric on fish and salt on the fish and keep it for ½ an hour. 2. Mix gram flour, chili powder, pepper, green chilis, bread crumbs, coriander and water to a smooth paste. 3. Heat oil in a wok. 4. Coat the fish nicely with batter and fry till golden brown on low flame. 5. Garnish with lemon and tomato. edit delete
Chettinad Veg Biryani
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300 Gms Basmati Rice 100 Gms Cauliflower (chopped) 100 Gms Carrot (chopped) 50 Gms Beans (chopped) 25 Gms Peas 1 Onion (chopped) 1 Flake Ginger 1 Flake Garlic 3 Red Chilies 1 Tsp Coriander Seeds 1 Tsp Cumin Seeds 3 Tsp Tomato Puree 3 Tsp Oil 2 Tsp Ghee Salt To Taste 1. Wash and soak the basmati rice for 30 minutes. 2. Now make a fine paste of red chilies, coriander seeds, cumin seeds, garlic and ginger. 3. Heat a pan and put some ghee into it. 4. Add the soaked rice (no water) in it and cook till rice start sticking together. 5. Remove the rice from fire. 6. Heat a pan and put oil into it. When the oil turns hot, add chopped onion in it. 7. Stir till the onion turns golden brown in color. 8. Now add the paste and all the vegetables to the onions. 9. Add a little water, tomato puree and salt to the vegetables. 10. Add the sauté rice and some more water so as to cover the rice with water. 11. Cover the pan and let the rice cook for 5 to 7 minutes. 12. Chettinad veg Biryani is ready to eat. Serve it hot with lime juice. edit delete