Chicken Masala

Chicken masala has lots of version, this is a simple one, and if you have very less time, this will be the better option. This masala can be used as a side dish for chapati or any bread. I had with white rice. Boneless chicken won't taste good, try to get the regular one. I'm sure you will enjoy this simple recipe.

Ingredients
250 grams Chicken
1/2 cup Shallots
1 big Tomato
1 tablespoon Ginger Garlic paste
1 teaspoon Fennel powder
1 tablespoon Chili powder
1 tablespoon Coriander powder
1/2 teaspoon Turmeric powder
1 teaspoon yogurt
1 tablespoon Coconut paste
1 inch Cinnamon
1 Cardamon
1 Clove
6-8 Curry leaves
Coriander leaves for garnishing
1 Green chili
Oil and Salt

Method

• Clean chicken and marinate with 1/2 tablespoon ginger garlic paste, yogurt, fennel, chili, coriander, turmeric powder, salt. Keep it in refrigerator for at least 15 mins.
• Finely chop shallots, tomato. Heat 1 tablespoon oil in a pan and saute the shallots till it turns transparent, then add the remaining ginger garlic paste and fry till the raw smell goes off.
• Add chopped tomatoes and saute for a min, then add the marinated chicken and fry for 3-5 mins and add water as required. ( If you want a dry masala, keep the flame in low and add just 1/4 cup of water)
• If it is a gravy, add sufficient water and allow it to cook. Add the coconut paste and cook for a min.
• In a separate small pan, add 3 tablespoon of oil , add the cinnamon, cardamon, clove, when it splutters, add the curry leaves and pour the tempering in your masala.
• Stir well and garnish with coriander leaves and green chili cut into half.
• Serve hot

Note

• The more shallots you add, the more taste you get.
• If you do not have the coconut paste, no prob at all. You can skip it.
• Powder the fennel seeds and store it in a Air tight container, so that you can use in most of the non-veg dishes.
• If you do not have the time to marinate the Chicken, then add all the powder, yogurt and salt after you saute the tomatoes.

Mutton Biryani

Here comes my fav mutton biryani:):). It is very special for me, because my family loves my mutton biryani so much. It is very simple and very very delicious. Most important for this recipe is that the choice of the mutton, always try to get the tender one and also the fresh one. Easy to cook and very tasty. Served with onion raitha or any curry (which shouldn't be much strong as it may dominates the biryani flavour).
If you are the beginner, trust me this is gonna be the easiest biryani recipe for you.

Ingredients
250gm Boneless Mutton
2 cups basmati rice
2 large Onions
1 large tomato
6-8 green chili
1 tablespoon ginger garlic paste
1 teaspoon red chili powder
1 teaspoon fennel powder
1/2 cup mint leaves
1 tablespoon yogurt
2 inch cinnamon
2 cardamon
3 cloves 
1 star anise
Salt
Oil and ghee

Method

• Clean mutton, cut onions into strips, chop tomatoes, cut green chilies into halves.
• In a heavy bottom pan or in pressure cooker add 5 tablespoon of oil and 2 tablespoon of ghee.
• When the oil is hot, add cinnamon, cardamon, cloves and star anise. When it splutters add the onions and green chilies.
• When the onions turn golden brown, add ginger garlic paste and fry till the raw smell goes off.
• Add tomatoes and saute for a min, then add mint leaves, yogurt, mutton, salt, fennel powder, red chili powder and salt.
• Saute for 3-5 mins. Then add 4 cups of water and close the lid, if it is pressure cooker leave it for 2-3 whistles.
• When you feel the mutton is well cooked, you can add the basmati rice and pressure cook for 1 whistle or accordingly.
• When the basmati rice is cooked well, stir once (so that the masala is spread evenly) and serve hot.

Note

• You can adjust the spicy level, it you don't like the rice much spicy, you can reduce the number of green chili.
• If you are totally away from ghee, then no prob you can prepare only with oil.
• Some mutton may take more time to cook so it make take more than 3 whistles.
• If it is taking more time to cook the mutton, it may absorb the water and it won't be sufficient for the basmati rice to cook, so add extra 1 cup of water.
• Fennel powder is nothing but just grind the fennel seeds with the help of your food processor.  

Chicken Manchurian

Chicken Manchurian seems to be very tough, but it isn't. My chicken Manchurian recipe is kind of Indo-Chinese style. It goes best with Fried rice or any bread of your choice. It is a good starter when it is cooked dry.

Ingredients
1/4 kg Boneless Chicken (Cut into small pieces)
1 Onion 
1 Capsicum
1 tablespoon finely chopped Ginger
1 tablespoon finely chopped Garlic
1 tablespoon light soy sauce
1 tablespoon chili sauce
2 pinches of Ajinomoto (optional)
Salt as required
1 tablespoon Chili powder
1 teaspoon soy flour
1/2 cup spring onions (finely chopped)
1 cup water or chicken stock
Oil

For Marinade
1/4 cup all purpose flour or  maida
2 tablespoon corn flour
1 teaspoon ginger garlic paste
1 Egg white
1/2 teaspoon chili powder
1 teaspoon light soy sauce
1 teaspoon chili sauce

Method

• Marinade all chicken pieces with the ingredients under marinade and keep it aside for at least 15 mins - 45 mins.
• After few mins deep fry the marinaded chicken pieces.
• In a deep sauce pan, add 2 tablespoon of oil, finely chopped ginger garlic and saute for 30 secs.
• Cut onions and capsicum in cubical shape and add these in the pan.
• Saute for 2 mins, you don't have to cook until golden brown.
• Add soy and chili sauce, chili powder, ajinomoto and salt as required.
• Add the chicken stock or water and allow it to boil.
• When the gravy starts boiling add the fried chicken.
•  Add 2 tablespoon of water with 1 teaspoon of soy flour, mix well and add to the gravy, allow it to cook for 3 mins, now the gravy gets  thick consistency.
• Garnish with spring onions and  Serve hot.

Note

• If you don't have chicken stock, you can use water but if you add chicken stock, the gravy will taste too good.
• Ajinomoto is optional, if you don't like to add it, instead of ajinomoto you can add 1 teaspoon of sugar.
• If the gravy isn't much spicy, you can add white pepper powder.
• If you want this dish as a starter (dry), you can follow the same recipe and avoid water and soy water mix.

Mushroom Biryani

Ingredients

200 gms Button Mushrooms

2 cups Basmathi Rice

3 Onions

2 Tomatoes

6 Green chilies

1/4 cup mint leaves

1/4 cup coriander leaves

1/2 teaspoon chili powder

1 teaspoon coriander powder

1 teaspoon garam masala

1 tablespoon ginger garlic paste

1/2 cup Coconut milk

1 small piece Cinnamon

2 cardamons

3 cloves

Salt

Oil and Ghee

Method

• Wash the mushrooms and cut into halves or quarter pieces of your choice.
• Wash and drain rice from water and keep it aside.
• In a deep bottom pan or pressure cooker, pour 2 tablespoon of oil and 2 tablespoon of ghee, add the cardamons, cloves and cinnamon, when it splutters add the finely sliced onions, green chilies and saute till it turns transparent.
• Add ginger garlic paste and fry till the raw smell goes off, then add the tomatoes, saute for 2 mins.
• Add chili powder, coriander and garam masala powder and also the cleaned mushrooms and fry for 2-3 mins, when the mushrooms leaves water add the mint leaves and coriander leaves.
• Add salt, coconut milk and  2 cups of water and also the rice.
• When the rice is cooked, serve hot with Onion raitha or any raitha of your choice

Note

• Add water carefully because mushrooms leave lots of water, so adjust the water accordingly.
• If your green chilies are very spicy then you can avoid chili powder.

Pineapple Kesari

The first time i tasted pineapple kesari is at my college canteen. I'm a big fan of my canteen's kesari, only then i thought of trying it. Trust me... it was successful and very tasty at my first try. It is very easy and fast to cook. It doesn't kill much of your time. 

Ingredients
1 cup Rava
1 1/2 cups sugar
1/2 cup Pineapple pieces
4-5 tablespoons Ghee
8 Cashews
2 teaspoons Pineapple essence
1 tablespoon Oil 
1 teaspoon Cardamon Powder
1/4 teaspoon Yellow food color powder (I used 1/2 tsp liquid yellow color)
3 cups of water

Method

• With 1/2 tablespoon of ghee, roast the rava in low flame for 2-3 mins.
• In a separate pan, heat oil and 2 tablespoon ghee, fry cashews till golden brown, drain it and keep it aside.
• In the same oil mixture, add chopped pineapples and fry for for a min and add water.
• When the water starts boiling, add sugar and pineapple essence.
• After sugar dissolved in water, add the roasted rava gradually, stir it continuously for a min.
• Add 2 tablespoons of ghee, stir it and close the pan and let it cook for a couple of mins in low flame.
• If you feel the kesari is bit tight add a tablespoon of  ghee.
• Finally add the cardamon powder and roasted Cashews.

Note

• If your pineapple is bit sour, you can add a tablespoon of sugar in your pineapple pieces and soak for half an hour and then cook.
• To save your time, you can use boiled water instead of ordinary water.
• You can increase or decrease the sugar level. 1 1/2 is the regular measurement, not too sweet or less sweet.

Peas Pulao

Peas pulao is one of the simple dish and tastier too. If you have frozen peas with you, then this recipe becomes much easier. It goes with any non-veg gravy or any spicy veg gravy.

Ingredients
3 cups - Basmati rice or any rice of your choice
1 cup peas
3 Onions
7-9 green chilies (according to your taste)
3 tablespoons coconut paste
1 tablespoons ginger garlic paste
1 inch Cinnamon
2 Cloves
2 Cardamon
1 teaspoon Ghee (optional) 
Salt
Oil

Method

• Slice onions into strips shape, and also cut chili halves lengthwise.
• Rinse and drain the rice.
• In a pressure cooker, pour oil and ghee, add cinnamon, cardamon and cloves, when it splutters add the onions and chili.
• Fry for few mins, when it turns golden brown, add the ginger garlic paste and fry until the raw smell goes off.
• Add the peas, coconut paste, and 5-6 cups of water( as required) and salt.
• Add rice and allow it to cook in the closed pressure cooker.
• After the whistle, switch off the stove and let all the pressure to release by itself and then mix the rice once, so that the flavor is spread equally.
• Peas pulao is ready to be served.

Note

• Count of whistle vary according to each cooker, if you don't use pressure cooker, you can cook in heavy bottom pan, but you have to stir once or twice while cooking rice to avoid the rice to stick at the bottom of the pan 
• I have used 5 cups of water for 3 cups of basmati rice, if you are using any other rice, adjust the water accordingly.
• Coconut past is optional but if you use coconut paste it gives more flavor, instead of paste you can use 1/2 cup of coconut milk. 
• Too much of peas will turn your rice sweeter so be careful in adding peas.
• Green chilies can be reduced if you want less spicy.

Paneer Butter Masala

Paneer Butter Masala is a Popular Indian gravy with the main ingredient Panner (Indian cottage cheese).
It goes well with chapatti, paratha, or even any pulao. This Paneer masala is the restaurant type, which has a creamy and rich gravy. 

Ingredients
1 whole Paneer or approx 250gms
3 onions
4 tomatoes
1 tbsp Ginger garlic paste 
1 tsp Garam masala powder
1/2 tsp kasuri methi powder (Dried fenugreek leaves)
1 tsp chili powder
2 tsp coriander powder
3 tbsp cashews
Salt as required
Butter and oil
Fresh cream 3 tbsp
Cinnamon 1 inch, cloves-3, cardamon - 2 (for seasoning)

Method

• Add 2 tbsp of oil in the pan and shallow fry paneer cubes till it turns golden brown and keep it aside.
• Soak cashew in water for 10 mins and grind it to paste.
• Roughly chop the onions and boil in the hot water for about 6-8 mins, add the whole tomatoes in the boiling water and allow it to boil for 6 mins.
• Drain water and grind the onions. For tomatoes, remove skin and make it puree.
• In a pan add oil and onion paste and fry till it turns light brown in color.
• Then add the ginger garlic paste and fry till the raw smell goes off.
• Add the tomato puree and cook till the oil separates from the mix.
• Roughly powder the kasuri methi, just with your fingers, add the powdered kasuri methi, chili powder, coriander powder and garam masala powder. Add water and salt according to taste.
• Let it cook untill all the masala powders are well cooked, then add the cashew paste, cook for 10 mins and finally add the fried paneer cubes and fresh cream.
• Heat oil and butter in a separate small pan, add the cinnamon, cardamom, cloves, when it splutters add it to the gravy and garnish with fresh coriander leaves.

Note

• If you are very health conscious, you can reduce the cashew paste amount and avoid fresh cream, instead you can add milk.
• If you want a bit more spicy, add extra chili powder or grind green chili with onion and fry.
• If you don't have paneer at home, you can use Tofu (bean curd). 

Indian Mee Goreng

Mee goreng is very common in Malaysia, Indonesia, Singapore. It is generally prepared with thin yellow noodles. This is one of my fav because it is mostly spicy and it has all the non-veg ingredients like chicken, fish, prawn. There is no hard and fast rule that you should use only these ingredients, you can add beef, meat balls etc,. In the original recipe they add oyster sause, shao hsing wine, which is not required in the Indian version.

Ingredients
1 lb of yellow noodles
1/2 cup chopped shallots
5 cloves chopped garlic
6 tablespoon chili paste or according to your taste (recipe below)
4 eggs
1/4 cup bean sprouts
1/2 bean curd (tofu) cut into cubes
150 grams prawns
200 grams chicken breast- cut into cubes 
150 grams fish- cut into cubes (optional)
4 tablespoon Spring onions
2 tablespoon dark soy sauce
3 or 4 tablespoon tomato ketchup
sugar and salt to taste
Cooking oil
1 Lime

Chili paste

Blend 15-20 dried red chilies in a food processor. Add some water and oil to blend well.

Heat the pan and stir fry the paste until the oil separates from paste and set aside.

Method

• Fill the saucepan with water and 1/2 teaspoon of salt and allow it to boil and then add noodles, when it is cooked transfer into the cold water, so that the noodles won't be over cooked.
• Heat the pan and pour cooking oil and then crack the eggs, scramble the eggs and set aside. 
• In the same pan add oil, add the bean curd and stir fry till golden brown and keep aside.
• Pour oil in the pan and add finely chopped shallot, garlic, chili paste and stir fry until fragrant.
• Then add pieces of chicken, shrimps, fish and fry till it is cooked.
• Add soy sauce, tomato ketchup, sugar and salt, mix it well, then add the noodles and continue stirring.
• Add in the beansprouts and quick stir for another 1 min. Finally add the scrambled egg, fried bean curd. Mix well.
• Serve hot and garnish with chopped spring onions and sliced red chilies. Squeeze some lime juice over the noodles before eating.

Note

• If you have only chicken or shrimps, absolutely not an issue. If you don't like seafood, just do with chicken.
• For Veg, just add 1 whole bean curd instead of half and also add potato.

Kuzhi Paniyaram (Sweet)

Kuzhi paniyaram is one of the most traditional recipe in South India. It is exclusively prepared in Kuzhi Paniyaram  pan. If it is a non-stick Paniyaram pan, your work will be much easier than the ordinary one.
If you have thick Idly batter you can prepare with that also but it is more and more delicious with the original recipe. With the following batter recipe both sweet and spicy recipe can be prepared.

Ingredients
1 cup Idly rice
1 cup Raw rice
1/2 cup urad dal
2 teaspoons Fenugreek seeds

salt for fermenting

For sweet mixing

3 cups jaggery

1 cup Coconut flakes (optional)

1/2 teaspoon Cardamon powder

1 tablespoon Water 

Method

• Wash and soak rice, dal, fenugreek seeds together for 6-8 hrs.
• Grind into fine thick batter. try avoiding water when grinding the batter.
• Add salt and mix well and allow it to ferment for overnight or 10 hrs.
• Powder the jaggery and bring it to boil by adding 1 tablespoon of water, do not add much water, when the whole jaggery is melted, turn off the heat.
• Filter the melted jaggery, with the strainer to remove the dust.
• Add the filtered syrup, cardamon powder to the batter and mix well. The batter should be neither too thick nor too thin.
• Heat and grease the paniyaram pan with sufficient oil and pour the batter in the pan.
• After a minute flip it to the other side. There is no need to cover the pan with the lid.
• Serve hot.

Note

I always prefer to add coconut flakes with the batter, because the paniyaram will be more soft than usual.

Chicken Tandoori

I love Chicken recipes, Chicken Tandoori is very popular in India. It is done by marinating some spices and of course yogurt. The only one thing which is very important is, your patience;). It has to be marinated and kept in refrigerator for about 6-8 hrs. Preferably If you marinate it and keep it overnight, the very next day you have a delicious Chicken Tandoori

Ingredients

1 Whole Chicken - Cut into serving pieces
3/4 cup plain yogurt
3 tablespoon lemon juice
1 tablespoon ginger paste
1 tablespoon garlic paste
1 tablespoon ground fennel 
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon red chilly powder
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/2 teaspoon ground black pepper
Coriander leaves, cucumber, onion and lemon, for garnish 
Salt to taste
Oil

Preparation

• Remove chicken skin and cut into pieces, prick the chicken flesh all over with a fork. Using a sharp knife, cut slashes in the flesh to allow marinate to penetrate. Place the chicken in large shallow dish.
• In a bowl add yogurt, lemon juice, ginger, garlic paste, fennel, cumin, coriander, cardamom, cloves, black pepper, red chilly powder and salt. Mix it.
• Pour the mixture over the chicken and rub it into the flesh.
• Cover the dish and refrigerate for 6-8 hrs or overnight.
• Remove the chicken at least half an hour before cooking.
• The chicken may be grilled or roasted.
• If roasting, preheat oven to 450 degrees. Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear when a piece is pierced near the bone with a knife.
• Serve with springs of coriander leaves and slices of cucumber, onion and lemon.

Note:

• Instead of lemon, vinegar can be used.
• Do not marinate for longer than 2 days.