Tandoori Chicken Gravy

Serves : 4-5

Cooking time : 45 minutes

INGREDIENTS

Step 1

1. Boneless Chicken 750 grams ( cut into small chunks)
2. Ginger garlic paste 1 Tspn 
3. Black pepper powder 1 Tspn
4. Ginger garlic paste 1 Tspn
5. Soya sauce 1/2 Tspn
6. Vinegar 1Tspn
7. Red food color a pinch
8. Tandoori chicken masala 1 Tspn
9. Yogurt 1 Tbspn
10. Salt to taste

Step 2

1. Onions 2 medium sized
2. Tomato 1 big
3. Cashew nuts 1/2 cup
4. Almonds 1/4 cup

Step 3

1. Curry leaves handful
2. Green chillies 10
3. Yogurt 200 Grams
4. Kashmiri red chilli powder 1 Tspn
5. Turmeric powder 1/2 Tspn
6. Tandoori masala powder 1 Tbspn
7. All spice powder 1/2 Tspn
8. Fresh fenugreek leaves few / Kasuri methi 1 Tspn
9. Lemon 1
10. Coriander and mint leaves for garnishing
11. Butter 1/2 cup

Method

• Marinade the chicken with step 1 ingredients and leave aside for an hour.
• Shallow fry the chicken to almost done and keep aside.Take a heated coal piece, smoke the chicken to give a smoky flavor.
• Saute onions and tomatoes in some oil and make a paste by adding almonds and cashew nuts. Keep aside.
• Heat a pan add around 2 Tbpns of oil and saute the green chillies with curry leaves.
• Add the 1/2 tspn of ginger garlic saute for a few seconds and add in the ground paste. 
• Keep frying , on low heat. Add salt, all spice powder, kashmiri red chilli powder,turmeric powder, tandoori masala powder, Black pepper powder.
• Add some yogurt, butter and fry the masala till oil butter starts leaving sides.
• Finally add the chicken pieces with some water and fenugreek leaves.
• Cook for 5-10 minutes, finish off by adding some fresh lemon juice and garnish with coriander and mint leaves.

• Serve hot with butter nan.

 Mutton Chops

Serves : 4-5

Cooking time : 45 minutes

INGREDIENTS

1. Meat chops 600 Grams
2. Kashmiri red chilli powder 2 Tspns
3. Turmeric Powder 1/2 Tspn
4. Salt to taste
5. Ginger garlic paste 1 Tbspn
6. Everest tandoori masala 1 Tspn
7. Curry leaves handful
8. Green chilles 10
9. Coriander leaves 1 bunch
10. Mint leaves 1/2 bunch
11. Lemon 1
12. Oil 1/2 cup
13. Red color  a pinch ( optional )

Method

• Cooker the chops with salt, turmeric powder and ginger garlic paste with a cup of water to tender ( takes 10-15 minutes )
• Dry the water and keep the chops aside.
• Heat oil in a pan, add green chilles with curry leaves. Let them splutter.
• Add the chops, red chilli powder and fry well for 3-4 minutes.
• Add the red color with tandoori masala , fry for a minute.
• Add coriander and mint leaves, follow it up with lemon juice.

Serve as a starter dish.

Bhendi ka Shorba (Okra Curry)

 

                                        

                         Bhendi ka Shorba

Serves : 4-5

Cooking time : 30 Minutes

INGREDIENTS

1. Okra 300 grams
2. Onions 3 medium sized
3. Ginger garlic paste 1 Tspn
4. Meat with bones 250 grams
5. Green chilles 6
6. Tomato 1
7. Kashmiri red chilli powder 2 Tspns
8. Turmeric powder 1/2 Tsp
9. Salt to taste
10. Oil 1/4 cup
11. Coriander leaves 1 small bunch
12. Curry leaves few

PROCEDURE

• Heat oil in a cooker, add onions with green chilles.
• Once the onions turn brown in color, add ginger garlic paste and saute for a minute.
• Add salt, red chilli powder,turmeric powder, finely chopped tomato ,curry leaves. Cook till the tomatoes gets all mushy ,add a little water if the spices starts sticking to the pan.
• Add the meat bones with a cup of water and cooker for 10 minutes or till the meat is tender.
• Now add the okra, with some water, and cook till done, or cooker it for 1 whistle only.
• The Consistency of the gravy should be medium thick.
• Garnish with coriander leaves.

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Serve hot with steamed rice, shami/shikampur, mutton chops, fried mutton.

Chicken 65 - Dry

 Chicken 65

Serves : 4-5 people

Cooking time : 45 minutes

INGREDIENTS

Step 1

1. Boneless Chicken 500 grams (cut into small chunks)
2. Egg 1
3. Ginger Garlic paste 1 Tspn
4. Kashmiri red chilli powder 1 Tspn
5. Black pepper or white pepper powder 1 Tspn
6. Ajinomoto  a pinch (optional)
7. Corn Flour 2 Tbspns (heaped)
8. All purpose flour 2 Tbspns (heaped)
9. Green chilli sauce 1 Tspn
10. Orange red color a pinch
11. Oil for deep frying

Step 2

For the gravy

1. Oil 4-5 Tbspns
2. Slitted green chillies 10-15
3. Fresh curry leaves handful
4. Cumin seeds 1 Tspn
5. Finely chopped ginger and garlic 1 Tspn each
6. Soya sauce 1 Tspn
7. Tomato sauce 3 Tspn
8. Vineger or Fresh lemon juice 5 Tspns
9. Coriander leaves for garnishing
10. Red food color 
11. Water 4Tbspns

METHOD

• Marinade the chicken with Step 1 ingredients for an hour.(  longer marination time is good )
• After marination,deep fry the chicken pieces. (take care to add one by one and do not let them  stick them together)
• Keep aside. Take a wide pan and heat the oil mentioned in the step 2, add the cumin seeds, let them splutter a bit. Cook on low flame.
• Add ginger garlic and saute for a few seconds, add in green chilles with curry leaves.
• Add tomato sauce,vinegar/lemon juice and soya sauce.
• Add red food color mixed with some water and boil.
• Add the fried chicken pieces and stir well.
• Finally finish by adding a generous amount of coriander leaves.

Serve as a starter, or with steamed rice, mutton dum biryani, khatti dal.

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Cabbage Gosht

Serves : 4-5 people

Cooking time : 30 minutes

INGREDIENTS

1. Mutton 500 grams
2. Cabbage Small sized
3. Kashmiri red chilli powder 2 Tspns
4. Turmeric powder 1/2 Tspn
5. Ginger garlic paste 1 Tbspn
6. Green chilles 6-8
7. Onions 3 medium sized
8. Coriander leaves 1 bunch
9. Oil 1/2 cup
10. Salt to taste

METHOD

• Heat oil in a cooker and add the sliced onions with green chilles.
• Once the onions turn brown in color add ginger garlic paste saute for few seconds and add salt, red chilli powder, turmeric powder. Add the mutton fry for 1-2 minutes, add a cup of water and cooker till tender ( 10 minutes).
• Dry the water leaving around just about 1/2 a cup of water in.
• Add the cabbage n cooker for just one whistle,do not add any water.
• Dry the water if any and add generous amount of coriander leaves.

Serve hot with steamed rice and khatti dal.

Chicken 65 (Party Special)

 

Chicken 65

Serves : 5-6

Cooking time : 40 minutes

INGREDIENTS

1. Chicken 1.5 kgs
2. Kashmiri red chilli powder 3 Tspns
3. Turmeric powder 1/2 Tspn
4. Ginger garlic paste 1 Tbspn
5. All spice powder 1 Tspn
6. Tomato sauce 3 Tbspns
7. Soya sauce 1 Tbspn
8. Vineger 5 Tbspns
9. Red food color 1/4 Tspn
10. Salt to taste
11. Oil 1/2 cup

TEMPERING

1. Green chilles 10
2. Curry leaves handful

METHOD

• Marinate the chicken with salt, red chilli powder, turmeric powder, ginger garlic paste and all spice powder. Leave aside for 30 minutes.
• Heat oil in a wide vessel and add the marinated chicken to it.
• Cover and cook till tender on low fire, do not add any water to it. Add around 1/2 cup of water only if needed.
• Once the chicken is cooked , dry the water and switch off the flame.
• Add tomato sauce, soya sauce and vinegar with some food coloring.
• Cook for 2-3 minutes on low fire. Transfer to a serving bowl.
• Heat a small pan with around 2 Tbspns of oil and add green chilles with fresh curry leaves, let them splutter a bit.
• Add this mixture to the chicken.
• Garnish with some coriander leaves.

Tip : Add the tempering when you are about to serve your dish.

Serve with hyderabadi mutton dum biryani, rumali roti.

 

Ambade ki Chutney

Serves : 6-8

Cooking Time : 15 minutes

INGREDIENTS

1. Sour spinach (Ambada)  1 big bunch
2. Cumin seeds 1 Tspn
3. Coriander seeds 1 Tspn
4. Green Chilles 15
5. Dried red chilles 15
6. Garlic flakes 6 big
7. Oil 1 cup

METHOD

• Wash the sour spinach leaves well, and dry them using a kitchen towel.
• Heat oil in a pan, add cumin seeds,coriander seeds, green chilles, dried red chilles and garlic flakes.
• Fry till the garlic flakes turn brown in color, transfer this to a grinder jar, Do not add the oil in.
• In the same oil fry the sour spinach leaves till they change color.
• Transfer to the grinder jar, add some salt and coarsely grind the dip.