5 hard boil eggs 2 finely chopped onions 1 tbs ginger 3 tomatoes (chopped) 1/4 tsp pepper (crushed) 1 tbs coriander (ground) 1/2 tsp garam masala 1/2 tsp chili powder 1 stick cinnamon 1 bay leaf 2 ground cashew nuts 3 tbs oil salt to taste 1 tsp limejuice
Method of preparation for Indian recipe Egg Masala:
Take pan and pour oil to it. Now fry ginger, garlic, bay leaf, cinnamon and onions till onion turns golden brown. Now pour other ingredients including coriander powder, ground cashew nuts, tomatoes, red chilli powder and coriander powder and fry it further for 5 minutes. Pour 2/3 cup of water to it and bring it to boil. Add the eggs to it now and leave it for 5-10 minutes at simmer. Indian egg masala is ready. Sprinkle pepper powder, garam masala and lime juice on top of it. Garnish with chopped coriander leaves and serve hot.
2 cups of Wheat flour or 2 cups maida 2 tablespoons ghee 5 tablespoons milk Salt to taste Oil
Method of preparation for Indian recipes: Puri recipe-
Combine the flour, ghee, milk and salt with little water. Knead well to make even dough. Wrap with damp muslin cloth and set to one side for an hour. Construct lemon sized balls out of the dough. Spin out each ball into even round shape using a rolling pin. Dust it with some flour. Duplicate this with all the remaining balls.
Heat up a cup of oil in a deep curved pan (kadai). Place the puris in the hot oil and cook until both the sides are golden brown. Compress the puris with the spatula with light hands to puff up in between the process. Repeat this with all the puris. Serve hot …
Hardboiled eggs: 6 Besan: 1 cup Water: 1/4 cup Red chilli powder: 2 tsp Cumin seeds:1 tsp Hing(asoefetida): A pinch Salt to taste Oil for deep frying
Method of preparation for Egg Pakora:
Make a minute slit on each one of the egg. This is to avoid the oil from spurting when the egg is deep fried. Make a thick batter with the water, flour, red chilli powder, cumin, hing and salt. Coat each egg with this batter and deep cook. Keep the pan roofed when the egg is being fried. Serve up with tomato ketchup.
Ingredients for Mango chutney recipes (Indian food recipes):
Mango: one (ripe) Scotch bonnet pepper: One (finely chopped) Ginger: Half tsp (grated) Sugar: A pinch Vinegar: 1/4 cup Juice: Half lime Red bell pepper: Two tbs Garlic: One clove
Method of preparation for Mango chutney recipes (Indian food recipes):
First, take a bowl. Peel the ripe mango and dice it to the bowl. Mix all the ingredients as given above. Squeeze the lime over it and mix it properly. Refrigerate it for minimum 12 hours before enjoying it with anything to everything. :)
Ingredients for Chilli chicken wraps- Indian recipes :
For pepper chicken (chicken chilli): Boneless chicken: 1 cup Crushed black pepper and salt Soya sauce: 1 tbsp Chilli sauce: 1 tsp Garam masala powder: 1/2 tsp Green chillies: 1 tsp(chopped) Oil: 1 tbsp Capsicum: 1/2 cup(shredded) Thai red curry paste cooked with 1 cup coconut milk: 2 tbsp
For Soya wrapper: Soya bean flour: 1/2 cup Wheat flour: 1/2 cup Maida: 2 tbsp Salt to taste Water
Method of preparation for Chilli chicken wraps- Indian recipes (Chilli chicken):
Wash clean and marinate the chicken with all the other ingredients leaving oil, peppers and thai curry behind. Leave it for 20 minutes. Take a pan, heat it with oil, spread the chicken pieces, and heat it at high gas for few minutes. Cover the pan and cook it for 3-4 minutes. Remove it from gas, add pepper, and mix it well. Season it and mix it with Thai curry. Set aside
Method of preparation for Chilli chicken wraps- Indian recipes (Soya wraps):
Mix Soya bean, wheat, and maida flour and make it into smooth dough. Leave it for 15 minutes. Make 8 parts of it and make it in the form of rotis. Cook on tava.
Assembling wraps: Take each wrap; spread a layer of Dates spread. Top it with chicken chilli and fold securing the edges. Cut it into slices. Serve hot.
[i]For the gravy[/i]: Butter: 150 grms Cashewnuts: 75 grms Tomatoes: 1/2 kg Tomato ketchup: 1/2 cup Chilli sauce: 3 tsp Tandoori color: 1/2 tsp Kasuri methi: 1 tbs Salt|chilli powder: to taste Cream: 1 cup
[b]Method of preparation for Butter Chicken (mughlai recipe)[/b]
First of all mix all the ingredients under Marinade preparation and put it over chicken. Keep it to marinade well for 2 hours. Now cook the marinade with all the marinade ingredients till it becomes dry. Now take the chicken and skewer it and burn on gas flame.When it becomes cool shred it into bits and add to the gravy.
[b]Gravy preparation[/b]: Add cashewnut in butter and heat it till it becomes brown. Add tomoto ketchup, puree and chilli sauce. Cook it for 5 minutes. Add shredded chicken to it. If any marinade is left add it here with tandoori color and kasuri methi. Heat it on simmer for 5 minutes. Add cream to it and cook it for 4 minutes. Serve hot with roti or naan
Mutton - 750 gms Onions - 3 medium Ginger - 1 inch piece Garlic - 4 cloves Cinnamon - 2 pieces Cloves - 6 nos. Cardamoms (green) 2 Cardamoms (black) 4 Pepper - 1 tsp. Green chillies - 2 Kashmiri chillies - 4 Poppy seeds - 1 dsp. Cashewnuts 8-10 nos. Curd ¾ cup (thick) Turmeric powder - ¼ tsp Salt to taste Oil or ghee
[b]Method for preparing Mutton Korma[/b]:
Clean and cube mutton and keep aside. Chop one onion fine. Cut the other two roughly. Chop ginger, garlic and soak poppy seeds in a little warm water for 15 mins. Blend ginger, garlic, rough-chopped onions, de-seeded kashmiri chillies, pepper, turmeric, cashewnuts and soaked poppy seeds in a mixer till smooth. Heat ghee or oil. Add finely chopped onions and fry till transparent. Then add the cleaned mutton and fry over medium fire till the meat is brown. Add whole spices and fry for a few minutes. Add the ground mixture and fry again till the mixture is dry. Add salt and the well beaten curd, along with 2 cups of water. Pressure cook for 10 minutes, or till mutton is tender. Garnish with chopped coriander leaves. Serve hot with rotis or rice.
Chops ½ kg. Curd 1½ cup Tomatoes 200 gms. Garam masala ½ tsp. Ginger 75 gms. Green chili A few Red chili To taste Nutmeg A pinch Coriander powder 2 tsps. Coriander leaves (chopped) ½ cup Ghee 3 tbsps. Salt To taste
[b]Method of preparation for Mutton chops[/b]:
Put chops in pressure cooker with chopped chilies along with tomato, salt, coriander leaves and pressure cook for 5 minutes till half done. Then add ghee (oil) and fry for 10 minutes. Mix all dry spices, garam masala red chili powder, coriander powder and nutmeg in curd and beat it. Mix this in the chops and fry for 3 minutes. Pressure cook for 3-5 minutes. Garnish with coriander leaves and serve hot.
Chicken, cut into pieces - 1kg Coconut, grated - 2 tbsps. Coriander seeds - 2 tbsps. Cinnamon - 4 pieces Cloves - 6 nos. Onions, big - 3 nos. Garlic - 12 flakes Ginger - 1" piece Saffron powder - ½ tbsp. Red chillies - 12-15 nos. Coriander leaves - a handful Onions, cut finely - 2 nos. Tomatoes, chopped - 2-3 nos. Ghee for frying as required Salt to taste
[b]Method for preparing Dry Chicken Curry[/b]:
Fry the grated coconut till brown in a little ghee. Grind together fried grated coconut, coriander seeds, cinnamon, cloves, onions, garlic, ginger, saffron powder, red chillies and coriander leaves to a fine paste without water. Remove the masala, pass water in the mixer jar and keep the masala water aside. In a vessel heat 2 tbsps. ghee and fry onions till brown. Then add the chicken pieces, chopped tomatoes, salt and stir on low fire for 10 minutes. Add the ground masala and the masala water. Cook the chicken curry until quite dry.
Basmati rice 500 gms. Mutton cut in to small pieces 1kg. Cashew nuts 1/2 cup Curd (yogurt) beaten 1cup. Butter 50 gms. Boiled egg 4 nos Golden fried sliced onions 1/2 cup Garlic paste 4 tbsp. Rose Water 4 tbsp. Ginger paste 4 tbsp. Oil 5 tbsp Red chili 6 nos. Salt To taste Sliced onions 1 cup Saffron ½ gm. Turmeric powder 2 tsp. Bay leaf 4 nos. Whole garam masala 2 tbsp Garam masala powder 4 tsp. Lime juice 2 nos.
[b]Direction of preparation for Mutton Biryani[/b]:
1. Marinate mutton pieces with ginger garlic paste and beaten curd. Keep aside for 2 hours.
2. Wash and soak rice in water for about 30 minutes.
3. Make a fine paste of red chili and cashew nuts.
4. Heat oil in a thick bottomed pan. Fry red chili and cashew paste for 5 minutes .
5. Then add marinated mutton , 1tsp garam masala and salt to taste. Then keep frying untill oil separates from masala.
6. Again heat 1 tbsp oil and fry whole garam masala .Add rice and fry a little then add enough hot water and salt to taste. Cook till rice is done then remove and spread .Discard the whole masala.
7. Dissolve saffron in warm milk and keep aside.
8. Take a heavy bottomed pan lined with ghee .Spread bay leaves at the bottom. Spread a layer of rice and cover it with half of mutton .Sprinkling half of kothmir , garam masala and fried onions and one lime juice.
9.Cover with rice followed by a mutton layer and do the same as before .Finish with a rice layer. Sprinkling the saffron milk .
10. Cover and seal with aluminum foil . Cook in a preheated oven, for 20 minutes. Garnish with egg cut in to pieces. Serve hot
Mutton cut in to small pieces 1kg. Milk ½ cup. Garam masala powder 4 tsp. Whole garam masala 4 tbsp. Butter 50 gms. Sliced onions 1 cup. Golden fried sliced onions ¾ cup Garlic paste 4 tbsps. Rose Water 4 tbsps. Ginger paste 4 tbsps. Oil 5 tbsps Red chili powder 3 tsps. Salt To taste Coriander powder 1 tbsp. Saffron ½ gm. Turmeric powder 2 tsps. Curd (yogurt) beaten 1 cup Bay leaf 4 nos. Kewda water 2 tbsp
[b]Direction for preparing Hydrabadi Biryani:[/b]
1. Marinate mutton pieces .Mix salt, ½ of the red chili powder, ½ of the chopped ginger, ½ of the chopped garlic, 1 tsp. Garam Masala Powder, ½ of the turmeric powder and Curd/Yogurt. Mix well and put mutton pieces in this for two hour.
2. Wash and soak rice in water for about 30 minutes.
3. Boil water, add ½ of the Whole Garam Masala , bay leaf and salt and boil rice till ¾th done. Drain rice and keep aside.
4. Heat oil in a thick bottomed pan. Add remaining Whole Garam masala .Let it crackle. Add Sliced onions and sauté’ until light golden brown.
5. Then add remaining chopped ginger, chopped garlic, coriander powder, turmeric powder, red chili powder, 1 tsp. Garam Masala powder and chopped tomatoes. Cook for about 30 minutes. Add marinated mutton and cook till mutton is tender.
6. Dissolve saffron in warm milk and keep aside.
7. Arrange alternate layers of mutton and rice. Sprinkle saffron dissolved in milk, remaining Garam Masala powder, mint leaves, golden fried sliced onions and butter in between the layers and on top. Make sure that you end with the rice layer topped with saffron , rose water and spices.
8. Cover and seal with aluminum foil . Cook in a preheated oven, for 20 minutes.
675 g Chicken; weighed prepared -skinned and boned & cubed 3 tb Ghee or oil 3 Galic loves; up to double 225 g Onion; v finely chopped 4 tb Balti masala paste 200 ml Balti chicken stock 1 tb Balti garam masala 1 tb Coriander; v finely chopped Aromatic salt Marinade: yoghurt 1 tb Dry fenugreek leaves; ground 1 tb Dried mint; ground 2 tb Tandoori masala paste 1/2 ts Orange or red food colouring 1/2 ts Salt
Instructions for Chicken Tikka Masala
1 Mix together the marinade ingredients in a non metallic bowl. Put the skinned, boned chicken bits (3 cm cubes) in it, mix well, cover and marinate refigerated 24 hoursa or so.
2 After the marination, heat a third of the ghee/oil in the karahi. Spoon half the chicken and its marinade into the karahi and briskly stir fry for 5 minutes. Remove and repeat with the other half, using a further third of the ghee/oil (IMH or bake in very hot oven).
3 Wipe the karahi clean and heat the last third of the ghee. Stir fry the garlic for 30 seconds. Add the onions, reduce heat and stir fry for about 10 minutes, allowing the onion to become translucent and begin to brown.
4 Add the masala paste and the chicken, along with the stock. Simmer, stirring, on a lowish heat for about 10 minutes. When cooked right through, add the garam masala, very finely chopped fresh coriander leaves and aromatic salt to taste.
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