Showing posts with label Curd based dishes. Show all posts
Showing posts with label Curd based dishes. Show all posts

Tuesday, July 5, 2016

Nilgiri Style Chicken curry

Nilgiri style Chicken curry is a delicious curry bursting with flavors.It  is cooked in typical south indian style.I got this amazing recipe from FoodFood TV channel  has featured on cook smart. I saved this post in the draft for a rainy day.These kind of foods will help us enjoy the monsoon in the best possible way. ... The chill which the rain brings is best complemented with hot, tangy, spicy curry.


For main dish;
  1. 1kg-Chicken on Bone cut into medium sized pieces on bone  

  2. 3-Onions Finely chopped

  3. 6 tablespoons-Yogurt 

  4. 2 tablespoons-Oil

  5.  4-5-Cloves

  6. 1 tablespoon-Ginger-garlic paste 

  7. 1/4 teaspoon-Turmeric powder 

  8. 1 teaspoon-Coriander powder 

  9. Salt to taste

  10. A few thin strips of red capsicum for garnishing

  11. A few thin strips of ginger for garnishing

For paste;
  1. Spinach blanched 1 medium bunch

  2. 1/2 bunch-Fresh mint leaves roughly chopped

  3. 1/2 bunch-Fresh coriander leaves roughly chopped 

  4. 10-Green chillies roughly chopped

  5.  1 teaspoon-Fennel seeds (saunf)

  6. 1 cup-Scraped fresh coconut 

Method :
  • For the paste, put spinach, mint leaves, coriander leaves, green chillies, fennel seeds and coconut with a little water in a mixer jar and grind to a fine paste.

  • Heat oil in a deep non-stick pan, add cloves and onions and sauté for a minute. Add ginger-garlic paste, turmeric powder, coriander powder, chicken and salt and mix well. Cover and cook for 10-15 minutes.

  • Add the ground paste and mix well.

  • Add yogurt and mix well. Cover and cook on medium heat for 10 minutes.

  • Transfer into a serving bowl and serve hot garnished with red capsicum(here i have used fresh red chillies) and ginger strips.

Friday, October 2, 2015

Murgh/chicken Malai Kebab

Murgh Malai kebab

This delicious, melt-in-your-mouth Kebab is so easy to make you'll wonder why you haven't cooked it before! If you've got kids, they will love its mild flavours too. The Chicken Malai Kebab recipe listed below is the most basic of Indian recipes also one of the tastiest! Trying this Chicken Malai Kebab recipe at home is an easy way to get a delicious meal.

  • Preparation time: 15 mins    
  • Rest period: 12 hours   
  • Cooking time: 15 mins    Serves: 5-6

  1. 1 kg chicken, cut into bite sized pieces
  2. 3tsp Green chilly,coarse paste
  3. 1 tbsp garlic paste
  4. 1 tbsp ginger paste
  5. 1 tsp cumin powder 
  6. 1 tsp coriander powder 
  7. 1 tsp chaat masala powder (optional)
  8. 1 tsp garam masala powder
  9. 1/4 cup  hung curd/ yogurt
  10. 2 tbsp fresh cream
  11. 2 tbsp grated cheese (any white cheese except Parmesan)
  12. 1 tbsp lime juice
  13. 1 tbsp butter
  14. salt to taste
  15. black pepper to taste


  • Wash the chicken pieces and pat dry. The idea is to get all excess moisture out of the chicken. This is the only way to ensure juicy and charred meat.
  • Add the ingredients listed under 1st marinade. and refrigerate for 30 minutes. 
  • To prepare the yogurt marinade just mix everything listed under  marinade in a large bowl. If you are making your own garlic and ginger paste (which I highly recommend), use as little water as possible. It is a good idea to use the curd to make the ginger garlic and green chilly  paste to control the moisture in the kebabs
  • Add the chicken pieces to the  marinade.Mix to make sure that the chicken pieces are evenly coated. Cover with cling wrap  and refrigerate overnight.
  • Generously grease metal skewers (you can use wooden/bamboo skewers, but make sure to soak them for at least 12 hours). 
  • Thread the chicken pieces on skewers, making sure not to crowd them (you will need 6-7 skewers) and grill over charcoal,basting with oil or butter.
  • Roast on high for 10 minutes,then flip and roast for 3-4 minutes on the other side.
  •  If you don’t have a charcoal grill then preheat oven to the highest possible temperature and  grill at high heat (200C) for about 10 minutes and when you notice some water coming out, remove the tray and carefully turn over the kebabs one at a time so the other side can get done too.Return in oven and grill for another 10-15 minutes
  • Once done, the kebabs should be slightly browned (not too much) so remove them from the tray and put them in a pan . Using a piece of coal, smoke the kebabs to give them a bbq smell.Serve hot with green mint chutney. 

Saturday, July 25, 2015

Simple and Easy"Hara Baida(Egg Korma)"

There are many ways of making Egg kurma recipe and this style is more close to makhani gravy/sauce which is used in making butter masala or butter chicken. The only difference being there are green herbs in this one and it is slightly more spiced than a makhani gravy. This recipe can also be made with paneer or tofu. you just have to add the paneer/tofu fried in ghee towards the end.

Ingredients For Hara Baida/Egg Korma:

  1. 6 -Eggs (hard boiled and peeled)
  2. 1tsp Garam Masala powder
  3. 1 Red or green Capsicum,cut into squares
  4. 2tbsp Fresh Cream
  5. 1tsp Kasoori Methi/dried fenugreek leaves
  6. Salt  to taste
  7. 1/2 tsp Sugar (optional)
  8. 1tbsp Butter
  9. 2tbsp Ghee
For the Green Paste:
  1. 2-Tomato
  2. 1/2 cup Coriander leaves
  3. 1/4 cup-Mint leaves
  4. 5-6-Green chilies
  5. 2-Onion
  6. Curd 1tbsp
  7. 1inch Ginger
  8. 10 Cloves Garlic
  • Prepare the green paste by grinding all the masala ingredients to smooth paste with curd.
  •  Remove the shell and make some slits over the eggs vertically and keep aside.
  • Heat Ghee in a sauce pan,add in chopped capsicum ,sauté for couple of minutes.
  • Now add  green masala paste and Garam Masala powder, saute again till ghee comes on top.
  • Add boiled eggs,sugar and salt and boil for 3-4 minutes. If  the gravy is too thick add little water or milk.
  • Now sprinkle some  Kasroori methi and mix it well. boil again for a minute.
  • Lastly finishing off with some crèam.
Serving suggestion :This curry goes well with rotis, Paratas or even with Simple plain rice. It's rich curry as ghee, butter and cream are included.

Sunday, December 21, 2014

Kashmiri Dum Murgh

Kashmiri style a delicious chicken gravy!!Though a little time consuming,but worth trying specially for this new year and see how you will be appreciated...!!


For marination

  1. 1 kg chicken
  2. Juice of 1 lemon
  3. salt to taste
  4. 1 tsp turmeric
  5. 1 tsp ginger garlic paste
  6. 1 tsp green chilli paste

 For  gravy

  1. 1/2 cup curd
  2. 1/2 cup brown onion paste ( about 3-4 onion fried and ground to paste with little curd)
  3. 2 tsp ginger garlic paste
  4. 3-4 tsp Kashmiri red chilli powder
  5. 1 tsp turmeric powder
  6. wheat dough to seal the pot.
  7. 1/2 bunch of coriander
  8. salt to taste

For masala to grind
  1. 4-5 cloves
  2. 1 1/2 inch cinnamon
  3. A pinch of nutmeg powder
  4. 1 stand of mace
  5. 2-3 Cardamom/ elachi
  6. 1 tsp black cumin/shahi jeera
  7. 1/2 tsp poppy seeds
  8. 4-5 cashew nuts
  9. 2 tsp Fennel seeds
  10. A pinch of asafoetida
  11. Dry ginger powder
other ingredients


    1. Marinate the chicken with the above mentioned ingredients at least for an hour.
    2. Grind all the masala ingredients to smooth paste and keep aside
    3. Heat a thick bottomed pot and add 1tbsp of oil.
    4. Add the fried onion paste,ginger garlic paste and the remaining curd ,saute for a minute.
    5. Add the marinated chicken and toss well and then add the ground paste along with turmeric and red chilli powder and salt and cook on high till oil separates.
    6. At this stage pour in some water and cook further till chicken is well mixed with the gravy and cook for about 10 minutes till the chicken is half cooked.
    7. Now its time to give a Dum. For that you need to cover the pot with a tight fitting lid and seal it with roti dough or else you can use aluminum foil.
    8. Now place this pot on a thick bottomed pan or Tava and put on medium flame and cook for another 20 minutes.
    9. Serve hot with rice or roti

    Tuesday, December 2, 2014

    Radish kosambari/salad

    Radish Salad can be made in minutes and tastes great with any Indian meals..


    2  Radaish ,medium(2 cups grated)

    1 tsp Ginger ,grated

    1,Green chilly,chopped finely

    2 tbsp Coriander leaves,chopped

    1tsp Lemon juice

    Salt to taste                                                    
      1/4 cup hung curd
      1/4 tsp sugar

    For tempering:
    1. 1/2 tsp Mustard seeds
    2. 1/2 tsp Urad /black gram dal
    3. 1/4 tsp Jeera/cumin
    4. 1 spring curry leaves 
    5. 2tsp coconut or any veg oil

    1. Wash Radish nicely under the running water,peel and grate coarsely and keep aside.
    2. Peel ginger and grate finely.
    3. Chop green chilli and coriander leaves finely.
    4. Mix curd,sugar and salt.
    5. Mix muli, ginger, green chilli and coriander leaves. Add lime juice and curd mixture.Mix again 
    6. Now prepare the by heating oil in a small pan,add all the ingredients needed for tempering* and pour over the salad.
    7. Now salad is ready to serve.
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