Murgh Malaiwala

Murgh Malaiwala
Author: 
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Murgh Malaiwala recipe is a perfect combination of marinated and roasted chicken pieces in rich malai and milk gravy. The recipe name sounds so royal so just think of the rich royal taste of the whole preparation. Here desi ghee is used for frying onions but for few the whole cooking is done without the use of oil or ghee but tastes equally good. The nutty flavor of almond and the cardamom is the secret to the chicken fries. The methi flavour of the creamy and milky gravy is an additional aroma enhancer. Include this recipe for weekend and party menu, and serve with butter naan.
Ingredients
  • 500 gram Chicken , cut into pieces
  • 2 teaspoon Ginger , paste
  • 1 teaspoon Garlic , paste
  • 2 tablespoon Fresh cream
  • 1 tablespoon Almonds , paste
  • ½ teaspoon Lemon juice
  • ¼ teaspoon Black pepper powder
  • Salt , to taste
  • 1 Onion , sliced
  • ½ cup Fresh cream
  • 1 cup Milk
  • 2 Cardamom Powder
  • 1 inch Cinnamon Stick
  • 2 Bay leaf (tej patta)
  • 2 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
  • 4 teaspoon Ghee
Instructions
  1. To begin making the Murgh Malaiwala recipe, firstly clean and wash the chicken pieces and dry it. Soak kasuri methi leaves in ¼th cup of water in a small bowl.
  2. Take a big bowl and add chicken, salt, pepper and mix it well. Refrigerate it for about 2 hours or more.
  3. After 2 hours, add garlic, ginger, lemon juice, almond paste and 2 tablespoons cream into the chicken and keep it aside for 20 minutes.
  4. Heat a heavy bottomed pan with ghee. Add cardamom powder and onions in the pan and let it cook till the onions become soft and translucent.
  5. Next, add the marinated chicken pieces and let it cook for 10 minutes. After 10 minutes, add in the cream and milk with cinnamon stick and bay leaf.
  6. Boil stirring occasionally till the chicken pieces are fully cooked and semi thick gravy consistency is formed. Strain the methi leaves and sprinkle on the gravy and stir it well. Switch off the gas, cover the pan and let it sit for 10 minutes before serving.

 

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Sweet Corn And Capsicum Gravy

Sweet Corn And Capsicum Gravy
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Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Corn and Capsicum are one nice pair to make a pure vegetarian dish. The simplicity of yogurt cashew based gravy makes for a delicious combination. Kids will love the natural sweetness of the two vegetables and it makes for quite a colourful plate. It is healthy, nutritious and digestive friendly recipe for your whole family to feel light and good for the entire day.
Ingredients
  • 1 cup Sweet corn
  • 1 Red Yellow and Green Bell Peppers (Capsicum)
  • 2 Onions , medium sized
  • 1 Tomato
  • 1 Green Chilli
  • 1 teaspoon Ginger , paste
  • ½ cup Yogurt (Curd)
  • 2 tablespoon Cashew nuts
  • 1 cup Water
  • 4 teaspoon Vegetable Oil
  • Salt , to taste
Instructions
  1. To begin making the Sweet Corn And Capsicum Curry, first soak the cashews in warm water.
  2. Heat a kadai with 2 teaspoons oil, add onion and ginger and let it cook till the onion turns soft.
  3. Once the onions turns soft, add the tomatoes, and cook till the tomatoes turn mushy and soft. Turn off the flame and let it cool.
  4. Once it cools down, add the tomato onion mixture, cashews, curd ,1 cup water in a mixer grinder and blend it to fine paste.
  5. Reheat kadai with oil, add the cumin seeds and stir for a minute. Add the cashew, onion and tomato mixture
  6. Stir continuously for 5 minutes. Add the corn and capsicum to the mixture.
  7. Add salt and stir the mixture and turn off the flame, keep it covered for a minute or two to settle it down.
  8. Serve hot with parathas and salad after garnishing with cashews.

 

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Methi Mushroom Masala

Methi Mushroom Masala
Author: 
Recipe type: Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This recipe is mouthwatering for all the mushroom lovers. Here, methi leaves are added to bring out a unique flavor which we always search to make a common dish taste extraordinary. Serve freshly made methi mushroom masala, as it is easy to prepare with parathas for weekday lunch or for dinner. Try this recipe and we are sure your family will love it! You can also make this recipe for lunch or dinner when you are expecting guests at home.
Ingredients
  • 200 grams Button mushrooms
  • 1 tablespoon Yogurt (Curd)
  • ½ teaspoon Kashmiri red chilli powder
  • ½ teaspoon Ginger , paste
  • 4 teaspoon Cooking oil , as required
  • 1 Onion , chopped
  • ¼ cup Homemade tomato puree
  • 1 teaspoon Ginger garlic paste
  • 1 Bay leaf (tej patta)
  • ¼ teaspoon Turmeric powder (Haldi)
  • ¼ teaspoon Red chilli powder
  • ¼ teaspoon Garam masala powder
  • ¼ teaspoon Kalonji (Onion Nigella Seeds)
  • 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
  • 1 teaspoon Lemon juice
  • 2 Dry red chilli
  • Salt , to taste
  • ¾ cup Luke Warm Water
Instructions
  1. To begin making the Methi Mushroom Masala recipe, firstly wash the mushrooms, in a bowl mix with curd, red chilli powder and ginger paste. Marinate for 5 minutes.
  2. Soak the leaves in water for 5 minutes, strain and set aside. Heat a small wok with oil, fry the mushrooms and remove after 2 minutes.
  3. In the same pan, add bay leaf, kalonji and ginger and garlic paste. Fry for 1 minute.
  4. Fry the onions for few minutes or till they become soft. Next, add tomato puree, red chilli powder and turmeric powder. Let it cook for about a minute.
  5. After a minute, add warm water, salt and garam masala powder.
  6. Let it boil to a semi thick consistency, now add the mushrooms and soaked and strained dry methi leaves.

 

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Restaurant Style Phool Gobhi Masala Recipe

Restaurant Style Phool Gobhi Masala Recipe
Author: 
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Phool Gobi or Cauliflower is one of our favourite vegetable for winter and for a spicy alternative you may always try to make like punjabi restaurant style preparation. Restaurant Style Phool Gobhi Masala Recipe is a semi dry popular vegetarian recipe that pairs well with rice and roti speaks enough for North Indian tasty cuisine. If you want to change the taste keeping the base recipe intact then try with a varied tempering of different cuisine. Shallow fried in mustard oil and having flavours of garlic ginger paste, garam masala and the redness of kashmiri chilli powder, it is mouthful to taste and lovely to eat.
Ingredients
  • 12 Cauliflower (gobi) , cut to clorets
  • ½ teaspoon Turmeric powder (Haldi)
  • 2-1/2 tablespoons Mustard oil , (adjust as per need)
  • ½ teaspoon Cumin seeds
  • 1 Bay leaf (tej patta)
  • 1 teaspoon Ginger garlic paste
  • 2 teaspoons Water
  • 1 cup Onion , finely chopped
  • 1 cup Water
  • ¼ teaspoon Garam masala powder
  • ¼ teaspoon Kashmiri red chilli powder
  • ¼ cup Homemade tomato puree
  • 2 tablespoons Fresh cream
  • 1 teaspoon Ghee
  • 1 Green Chilli
  • 2 teaspoons Cashew nuts , broken
  • Salt , to taste
Instructions
  1. To make Restaurant Style Phool Gobhi Masala Recipe, first clean the florets and toss with salt and turmeric.
  2. Heat a kadai with oil on a medium heat and fry the florets for about 5 minutes or till the raw smell vanishes. Take them out on to a plate.
  3. In the same kadai, add the onions, fry till translucent. Take this in a mixer grinder and make it into a fine paste.
  4. Add bay leaf and cumin seeds in the leftover hot oil, ginger and garlic paste with 2 teaspoon water. Fry for a minute.
  5. Add the fried florets and tomato puree and coat these well.
  6. Immediately add the fried onion paste, kashmiri red chilli powder and 1 cup water, cook for about 5 minutes.
  7. Turn to low flame Keep adding the cream, garam masala powder and ghee. Check for salt seasoning.

 

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Rajma Kofta In Milk And Poppy Seed Gravy

Rajma Kofta In Milk And Poppy Seed Gravy
Author: 
Recipe type: Side Dish
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Koftas are traditional Indian recipes mostly well done by the vegetarians. A peculiar variation is the key for making interesting koftas and this Rajma Kofta In Milk And Poppy Seed Gravy Recipe uses cooked rajma paste instead of regular besan, lentils etc as the basic ingredient to make the yummy kofta balls for shallow frying in paniyaram pan. Once fried those can be served as an appetizer but I have cooked a special gravy with milk and poppy seeds paste to make this recipe a delightful vegetarian side dish which can be served with various flatbreads or rice recipes.
Ingredients
  • ½ cup Rajma (Large Kidney Beans)
  • ¼ cup Cashew nuts
  • 2 tablespoons Raisins
  • ¼ teaspoon Asafoetida (hing)
  • ¼ teaspoon Cumin seeds
  • 2 tablespoons Besan
  • ¼ teaspoon Red chilli powder
  • 2 teaspoons Coriander leaves (Dhania) , chopped
  • 2 teaspoons Ghee
  • 3 teaspoons Poppy seed, ground to paste
  • 1 teaspoons Fresh cream
  • ½ cup Milk
  • ½ teaspoon Garam masala powder
  • Water, as required
  • Salt, to taste
  • Saffron strands, a few to garnish
Instructions
  1. To begin making Rajma Kofta In Milk And Poppy Seed Gravy Recipe, prepare the koftas first. Remember to first soak the rajma overnight and pressure cook with salt until the rajma is cooked and softened.
  2. Blend the boiled rajma, besan, cashew, raisins, chilli powder, hing, coriander leaves and salt in a food processor. Check for seasoning and adjust. Spread this mashed spiced rajma on a thali or a large plate. Make small round balls of rajma kofta with your palm.
  3. Heat a frying pan with half ghee and fry the kofta balls for about 10 minutes. Set aside.
  4. What you can also do is, heat a kuzhi paniyaram pan, drop in a few drops of oil into each cavity and put in these balls into each cavity. Once browned on the bottom, you can rotate the kofta balls and brown them evenly from the other side as well. This is a healthier way to prepare koftas instead of deep frying them in traditional way.
  5. Take a kadai and heat ghee, add cumin and allow to sizzle.
  6. Once sizzling, add in milk, cream, poppy seed paste and garam masala powder. Add salt and stir. Add water only if needed.
  7. Cook till the mixture comes to one boil and add the koftas and Switch off heat after half a minute. Serve with your favourite garnish like saffron or coriander leaves.

 

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Tikka Salmon And Peas Pulao

Tikka Salmon And Peas Pulao
Author: 
Recipe type: Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
If you are thinking about what to cook tonight as one pot dish from Punjabi cuisine then think no further, combine few exotic spices from your lovely kitchen to make this classical favourites for all of the family to enjoy. Prepare this delicious combo meal, peas pulao and the fish marinated in simple tikka masala in a semi gravy consistency for usual tikka preparation that only tastes rich.
Ingredients
  • For Peas Pulao:
  • 1 cup Basmati rice
  • 1-1/2 cup Water
  • ¼ cup Green peas (Matar)
  • 2 teaspoons Ghee
  • 2 Cardamom (Pods /Seeds)
  • 1 Cinnamon Stick
  • 5 Cloves
  • 1 Bay leaf (tej patta)
  • ¼ cup Onion , sliced
  • Salt , to taste
  • For Salmon Tikka:
  • 200 grams Salmon fillet
  • ¼ teaspoon Ginger , paste
  • 1 cloves Garlic , chopped
  • 2 tablespoons Homemade tomato puree
  • 1 Tablespoon Fresh cream
  • Mint Leaves (Pudina) , Few
  • Saffron strands , Few
  • ¼ teaspoon Kashmiri red chilli powder
  • ½ teaspoon Besan
  • ¼ cup Water
  • Salt , to taste
Instructions
  1. To begin making Tikka Salmon And Peas Pulao, we will firstly start with Peas Pulao.
  2. Wash rice and assemble all the dry spices in a glass bowl. Heat a heavy bottomed pan and add ghee, dry spices and onions. Cook till the onion becomes soft and a light brownish.
  3. Once the onions become soft, add rice and cook it for another 3 minutes. Add peas and water to the pan.
  4. Cover the pan and cook it for 10 to 12 minutes. After it is cooked let it rest for about 15 minutes.
  5. Meanwhile, marinate the fish piece with kashmiri chilli powder, salt, ginger, lemon juice for 10 minutes.
  6. After 10 minutes, add the tomato paste, saffron, besan and water in a glass bowl.
  7. Heat a frying pan with ghee, fry the fish for 5 minutes then pour the besan mix over the fish. Let it cook till done for another 5 minutes. Check the seasoning and garnish with mint leaves.

 

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