CHICKEN CHETTINAD RECIPE

Ingredients of this recipe:

1kg Chicken
2 tsp Poppy seeds
1/2 Grated coconut
1 tsp Fennel seeds
1 tsp Coriander seeds
1/2 tsp Cumin seeds
6-8 no. Whole red chilies
1" stick Cinnamon
3 no. Green cardamom
2 no. Cloves
1/2 tsp Turmeric powder
1 no. Onion, large
2 tsp Ginger, chopped
2 tsp Garlic, chopped
1/2 Star anise
1 tsp Red chili powder
3 no. Tomatoes, medium
1 no. Lemon
10-12 no. Curry leaves
Fresh coriander Garnish.
1/2 cup Oil
Salt To Taste

Method to make this recipe : chicken chettinad:
• Clean the chicken, remove the skin and cut into small pieces.
• Chop the onions and tomatoes separately.
• Roast the whole red chilies, grated coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds in oil and grind to a paste for 20mts along with ginger and garlic.
• Heat oil in a vessel and fry the onions till golden, then add curry leaves and the ground paste and sauté for some time.
• Add the tomatoes, red chili powder and turmeric powder and sauté.
• Add the chicken, mix and cook for 5 minutes and then add 2 cups of water and lemon juice.
• Cover and cook till the chicken is done.
• Serve chicken chettinad hot garnished with coriander leaves and accompanied with boiled rice, rotis or tandoori naan .

CHICKEN BIRYANI RECIPE

Ingredients of this recipe:

2 cups Basmati Rice
3/4 kg Chicken Pieces
1/2 cup Milk
1 cup Yogurt (curd)
3 sliced onion
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1 tsp Green Chilli Paste
1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
1/2 tsp Green Cardamom Powder
Saffron a pinch
1 tsp Coriander Powder
2 tbsp Green Coriander Leaves
Salt to taste
7 tbsp Oil

Method to make this recipe:

• Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
• Marinate the chicken with this mixture and keep aside for 3-4 hours.
• Heat oil in a pan. Fry the onions until golden brown.
• Add the marinated chicken and cook for 10 minutes.
• Add 4 cups of water to the rice. Mix saffron in milk and add to it.
• Add cardamom powder. Add the chicken pieces.
• Pressure cook the rice. Mix gently.
• Garnish with green coriander leaves and serve hot.

MURGH AFGHANI RECIPE

Ingredients of this recipe:

1 Small whole Chicken
1 tbsp Magaz (Melon Seed) paste
1 1/2 tbsp Cashewnut paste
1 tbsp Khuskhus (Posto / Poppy seeds) paste
1/2 cup Cream
2 tbsp Butter
2 tsp White pepper
Salt To Taste

Method to make this recipe : chicken afgani:

• Clean the chicken and keep aside.
• Make a paste of all the ingredients and marinate the whole chicken well with this. Keep marinated for four hours.
• Grill in a tandoor (charcoal grill) till golden.
• Serve the murgh afgani hot with onion rings.

BUTTER CHICKEN RECIPE

Ingredients of this recipe:

1/4 pint/150ml natural yogurt
2 ounces/50g ground almonds
1 1/2 tsp chili powder
1/4 tsp crushed bay leaves
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods
1 tsp ginger pulp
1 tsp garlic pulp
14 ounce/400g can tomatoes
1 1/4 tsp salt
2 pounds/1kg chicken, skinned, boned and cubed
3 ounces/75g butter
1 tbsp corn oil
2 medium onions, sliced
2 tbsp fresh coriander, chopped
4 tbsp cream

Method to make this recipe : butter chicken :

• Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
• Put the chicken into a large mixing bowl and pour over the yogurt mixture.
• Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.
• Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.

BARBECUED CHICKEN RECIPE

Ingredients of this recipe:

4 seeded and sliced Red chili (Lal Mirchi)
2 chopped Garlic cloves (Lasun)
5 small Onion (Pyaj)
2 tsp crushed Brown Sugar (Cheeni)
1/2 cup Coconut Cream (Nariyal Malai)
2 tsp Fish Sauce
1 tblsp Tamarind Water (Imli Ka Pani)
4 boneless Chicken Breast
As required Basil Leaves (Tulsi)
As required Coriander Leaves (Dhania Patta)
As required Salt (Namak)

Method to make this recipe

• Grind chilies, garlic and onion to make a paste like mixture.
• Combine sugar, coconut cream, fish sauce, tamarind water and salt.
• Stir continuously.
• Make cut 4 slashes in chicken breast.
• Place chicken in a shallow dish.
• Pour over spice mixture.
• Turn to coat.
• Cover dish.
• Place it aside for 1 hour.
• Place chicken on a piece of foil.
• Grill chicken for about 4 minutes a side.
• Bast occasionally till cooked thoroughly.
• Garnish with basil or coriander leaves.

Dal Dhokli

Dal Dhokli (Dumlpings in Lentil Curry)

Ingredients

For Dal
• 1 cup tuvar dal.
• 2 tbsps peanuts, soaked in water for 30 minutes.
• 1 tsp cumin seeds.
• 5 cloves garlic, chopped.
• 4 cocums.
• 1/2 tsp turmeric powder.
• 1/2 tsp chilli powder.
• 1 cup tuvar dal.
• 2 tbsps peanuts, soaked in water for 30 minutes.
• 1 tsp cumin seeds.
• 5 cloves garlic, chopped.
• 4 cocums.
• 1/2 tsp turmeric powder.
• l/2 tsp chilli powder.
For the dhokli :
• 1 cup wheat flour (aata).
• 1/2 tsp turmeric.
• 1/2 tsp chilli powder.
• 1/2 tsp asafetida.
• Oil.
• Salt to taste.'

Method
1. Boil the dal and the peanuts in a pressure cooker till soft. Keep aside.
2. Heat 1 tbsp ghee in a pan and add cumin seeds, garlic, asafetida and finally, the boiled dal.
3. Add cocum, turmeric powder, chilli powder, sugar and curry leaves. Boil and add salt to taste.
4. To make the dhokli, mix the flour, salt, turmeric, chilli powder, asafetida and a little oil and make a stiff dough with water.
5. Knead well and roll out into 10 cms discs.
6. Cut the discs into diamonds or squares with a knife and drop them into the boiling dal mixture.
7. When all the dhokli pieces are put in, boil the dal for a further 15 minutes on a low fire.
8. Garnish with coriander leaves and serve hot.

Gatte Ki Sabji

ingredients

• Besan 200 gm
• Dhaniya 1 tsp.
• Ghee 2 tbsp.
• Curd 250 gm
• Salt 1 tsp..
• Oil 2 tsp.
• Red chilly powder 1 tsp.
• Haldi a pinch

Method
1. Mix besan while adding ½ tsp. Salt, ½ tsp red chilly powder, ½ tsp. Dhaniya powder and ghee. Make a stiff dough.
2. Make 5-6 thin and long strips of the dough.
3. Put these strips in boiling water and cook for 5 minutes.
4. Cut these gattas into small pieces.
5. Strain the curd through a strainer.
6. Add ½ tsp. Salt, ½ tsp red chilly powder, ½ tsp. Dhaniya powder and haldi to the curd. Mix well.
7. Add the gatta pieces.
8. Heat oil in a kadahi.
9. Put the tadka of jeera and add the curd mixture.
10. Cook it for 5-7 minutes while stirring continuously till it comes to a boil.
11. Simmer the flame and cook for another 5-7 minutes.Turn off the gas.
12. Finally put the tadka of red chilly powder

Papad ki sabzi

Ingredients

* 200 gm papad (fried and broken into 2/3 inch pieces)
* 6 tbsp ghee
* 300 gm yogurt
* 1 tsp cumin seeds
* 2 tbsp coriander powder
* 1 tsp red chilly powder
* 4 tbsp ginger-garlic paste
* 1 tsp chopped ginger
* 1 tbsp chopped green chillies
* 2 tbsp chopped fresh coriander
* Salt to taste .

Method

1. Heat ghee in a pan add the cumin seeds.
2. When they start to crackle add ginger garlic paste, red chilly powder, coriander powder and turmeric powder.
3. Fry for 3-4 minutes over medium heat, add chopped ginger and green chillies.
4. Then add the beaten yogurt and fry for another 3 minutes.
5. Add 1 cup of water and bring to a boil.
6. Put the papad pieces into the boiling gravy and lower the flame to a simmer and
7. cook for 6 - 7 minutes.
8. Season to taste, remembering that papad is already salted.
9. Garnish with fresh coriander.

Dal Bati Churma

Dal Bati Churma (Puffed dough dumplings with lentil curry )

Ingredients
For dal
• 2 cups rajma beans (soaked in water overnight with a pinch of soda bicarb)
• 3/4 cup whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb)
• 3 onions, chopped finely.
• 2 tomatoes, chopped finely.
• 2 tsps garam masala powder.
• 2 tsps chilli powder.
• 1 tsp turmeric powder.
• 1 tbsp ginger-garlic paste.
• 2 green chillies, slit lengthwise.
• 2 tbsps cream
• 4 tbsps ghee.
• 1 cup coriander leaves, chopped finely.
• Oil.
• Salt to taste.
For dumplings
• 5 cups whole wheat flour, sieved.
• 1 cup ghee, melted.
• 2 tbsps curd.
• Salt to taste.
Method
1. Pressure cook rajma and black gram till it becomes soft.
2. Heat 4 tbsps oil.
3. Add onions. Brown them.
4. Add ginger-garlic paste and tomatoes. Fry.
5. Add all the masalas, beans and salt. Simmer till well blended. The gravy should be thick.
6. Pour over cream and ghee. Knead a soft dough with flour, ghee, curd, salt and just enough water.
7. Roll into lemon-sized balls.
8. Cover and keep for one hour.
9. Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot.
10. Garnish the dal with coriander leaves and slit green chillies. Dip hot dumplings in the dal while eating.

Dahi Kadi

Ingredients

• Yoghurt,sour 2 cups
• Jaggery 2 tbsp.
• Bengal gram flour 2 tbsp.
• Ginger 1" piece
• Curry leaf stalks 2-3 nos.
• Coriander leaves 1/2 cup
• Green chilies 2 nos.
• Salt To taste
For Tempering
• Cinnamon 1" piece
• Cloves 5 nos.
• Fenugreek seeds 1/4 tsp.
• Cummin seeds 1/2 tsp.
• Asafoetida powder 1/4 tsp.
• Oil 1 tbsp.

Method

1. Whip the sour yoghurt and add enough water to obtain a pouring consistency.
2. Add gram flour to it and set aside.
3. Scrape the ginger and finely chop and slit green chilies in two and set aside.
4. Chop the jaggery, wash, chop the coriander leaves and set aside.
5. To the yoghurt mixture add the chopped ginger, the jaggery and salt to taste.
6. Heat oil in a pan.
7. Add mustard seeds, cumin seeds and curry leaves.
8. Add slit green chilies and asafoetida.
9. Add the yogurt mixture and stir constantly till it boils.
10. Cook on slow flame for 5-8 minutes.
11. Serve hot with white steamed rice or khichdi

Gatte Ka Pulao

Ingredients

For the gattas
• 1 cup Bengal gram flour (besan)
• 1 teaspoon chilli powder
• teaspon fennel seeds (saunf)
• ½ teaspoon ajwain (carom seeds)
• 1 tablespoon curds
• 2 tablespoons oil
• salt to taste
• oil for deep frying
For the pulao
• 1½ cups cooked long grain rice
• 1 onion, sliced
• 1 cardamom (elaichi)
• 2 cloves
• ½ teaspoon cumin seeds (jeera)
• ½ teaspoon mustard seeds (rai)
• ¼ teaspoon asafoetida (hing)
• 1 teaspoon chilly powder
• ½ teaspoon turmeric powder (haldi)
• ½ teaspoon garam masala
• 1 tablespoon oil
• salt to taste
• Paste of 4 cloves garlic
• Paste of 2 green chillies
• 1 tsp ginger paste
• 2 tbsp onion paste
• chopped coriander

Method

For the gattas

1. Combine all the ingredients and knead to make a stiff dough adding a little water, if required.
2. Divide the dough into 8 equal portions and shape each portion into a 100 mm. (4") long 5 mm. (1/6") diameter cylindrical roll.
3. Boil plenty of water and put the gatta strands in it. Cook for 10 to 12 minutes.
4. When cooked, drain the gattas and keep aside.
5. Cut the gattas into small pieces when cool.
6. Deep fry the gatta pieces in hot oil. Drain on absorbent paper and keep aside.

How to proceed

1. Deep fry the sliced onions in hot oil. Drain on absorbent paper and keep aside.
2. Heat the oil in a pan and add the cardamom, cloves, cumin seeds, mustard seeds and asafoetida.
3. Add the prepared paste and sauté for 4 to 5 minutes.
4. Add the cooked rice, deep fried onions, deep fried gattas, chilli powder, turmeric powder, garam masala and salt and mix well.
5. Serve hot, garnished with coriander.

Beansno in Peanut Sauce

French Beans in Peanut Sauce Recipe

Recipe source: Friend

Prep & Cooking: 30 mts

Cuisine: South Indian

Ingredients:

1/4 kgs stringed and chopped french beans

2 medium onions, finely chopped

2-3 slit green chillis

2-3 garlic cloves, crushed

1 tbsp coriander seeds

2 dried red chillis

1 tsp cumin seeds

1″ cinnamon (dalchini)

2 cardamoms (elaichi)

1/4 cup roasted peanuts

salt to taste

1 tbsp oil

1 Steam the chopped beans, dont make them too soft and mushy.
2 Dry roast cumin seeds (1/2 tsp), coriander seeds, cardamom and cinnamon for a minute. Don’t burn the spices. Cool and grind them along with roasted peanuts and enough water to make a thick paste.
3 Heat oil in a cooking vessel and add 1/2 tsp cumin seeds and let them brown a bit, add the dry red chillis, curry leaves, crushed garlic and green chillis and toss them for a few seconds.
4 Add the chopped onions and saute them till transparent.
5 Add the steamed beans and salt and cook covered on medium heat for 4-5 mts.
6 Add the ground peanut paste and combine it well and cook covered for 2-3 mts. Turn off heat.
7 Serve with hot chapatis or white steamed rice.

Bisi - Bela Badh

ORIGIN

"BISIBELABADH" is a popular kannada dish made by kannadigaas (people of karnataka are kannadigaas).It is a heavy lunch as its main ingredient is Dhal with vegetables.It exists from the 19 th century.

INGREDIENTS

Raw Rice - 200 gms.

Thuvar Dhal - 100 gms.

Tamarind - a big lemon - sized ball

Mustard seeds - 1/2 tsp.

Red Chillis - 10 pieces.

Curry Leaves - 2 tsps. (chopped)

(sambar onions) Small onions - 100 gms.

Bengal grams - 1 tsp.

Coriander seeds (dhaniya seeds) - (chopped) 3 tsps.

Grated coconut - 2 tsps.

Water - 4 cups.

Oil - 100 gms.

Ghee - 2 tbsps.

Tumeric powder -1/4 tsp.

PROCEDURE

Step 1:Wash raw rice and Thuvar dhal in water and drain the water.

Step 2:Mix the rice and the dhal and add 4 cups of water to it and cook in a pressure cooker (add the weight on to the top of the pressure cooker)for 20 minutes.

Step 3:Soak tamarind (a big lemon-sized ball) in hot water for 10 minutes.

Step 4:After 10 minutes , dissolve the tamarind in the water and mix well.
Thus,thetamarind syrup is ready.

Step 5:Heat the frying pan and add 1 tsp.of oil.Now fry red chillis,coriander seeds,bengal gram dhal and grated coconut in the pan till the ingredients turn golden brown.

Step 6:Now,grind these fried ingredients in a dry mixer-grinder to get a dry powder.Thus the masala powder is ready.

Step 7:Add 100 gms oil into a frying pan (on flames) and add mustard seeds into it .

Step 8:When mustard sputters, add small onions and chopped curry leaves to it and fry for 5 minutes.

Step 9:Now add 2 cups of tamarind syrup , tumeric powder to the frying pan and boil for 15 minutes.

Step 10:Now add the masala powder to the boiling mixture in the frying pan and heat for 2 minutes.

Step 11:Add the cooked rice-dhal mixture to the pan and keep on mixing for 10 minutes.

Step 12:Add 2 tbsps. of ghee to it and mix well.

Serve hot with onion raithas and pappad.

NOTE:

*After heating the cooker for 20 minutes,donot open the cooker immediately.Wait for 15 minutes and then open ,otherwise the cooker would burst open.
*Donot add too much or too little of water.(Rice would not be cooked properly then).
*Donot forget to put the weight on the cooker top.
*Take all the ingredients in the above mentioned quantity only.

BUTTER NAAN

Butter naan ingredients:

1. Dry yeast – 1½ tsp
2. All purpose flour – 3 cups
3. Warm water – 1 cup
4. Sugar – 1 tsp
5. Ghee – 5 tbsp
6. Yoghurt – 4 tbsp
7. Onion seeds – 3 tsp
8. Salt – to taste

Preparation:

• Add the dry yeast and sugar to the warm water and stir till the yeast is dissolved.

• Cover and leave it 10 minutes.Keep it aside.

• Mix the flour and salt into a large mixing bowl.

• Now add the yeast mixture, ghee and yogurt.

• Mix all into a soft dough and knead about 15 mins.

• Grease a large bowl with a few drops of cooking oil and put the dough in it and cover with a clean cloth and allow resting for about an hour till it doubles in size.

• Punch down and knead again and let it stand for another hour.

• Divide the dough into equal size and roll between your palms.

• Pre heat oven to 450 ºF.Now take a round shape ball and roll out into a round shape with your hands.

• Naan is not rolled out with rolling pin.

• Instead, it is rolled out by hand to a round, oval or triangular shape.

• The thickness of Naan is about ½ inch.

• Brush the top of the rolled Naan with melted Ghee.

• Grease a baking sheet.

• Put the Naan on the baking sheet.

• Bake for 7 to 8 minutes.

Aloo paratha

Aloo paratha ingredients:

Duogh ingredients:

1. Wheat flour - 3 cups
2. Water - 1 cup
3. Salt - a pinch
4. Oil - 1 tsp
5. Some flour - for dusting

Stuffing ingredients:

1. Potatoes - 2
2. Onion - 1 finely chopped
3. Green chillies - 1or2
4. Garam masala - to taste
5. Coriander leaves - few (finely chopped)
6. Salt - to taste

Dough preparation:

Take a bowl and mix the flour,salt oil and water and make a dough.

Cover the dough and keep it restly for 30 mins.

Stuffing preparation:

Boil the potatoes, peel the skin and mash nicely with your hands and keep aside.

Now add all the remaining stuffing ingredients to the mashed potatoes and mix well.

Rolling alu parathas:

Divide the dough and stuffing mixture into small and equal size balls.

Take one dough ball and roll out into a small poori.

Place the stuffing ball in the centre of the poori and close it from all sides.

Gently pat the stuffed puri in the palms.

Apply some flour on both sides and roll it gently into a paratha.

Aloo ka paratha preparation:

• Now take the tava and preheat.Place the rolled parata on the tava.

• Allow one side to cook when the color changes into light brown.

• Turn the aloo parata to the other side and repeat the same.

• Drizzle some ghee on each side and flip.

• Finally your easy and tasty aloo paratha is ready to serve.

• Serve hot with pickle

PARATHA

Paratha ingredients:

1. All purpose flour - 4 cups
2. Melted butter- 3 tbsp
3. Water- 11/4 cup
4. Some flour- for dusting
5. Oil- for basting the paratha
6. Salt- 1 tsp

Preparation:

• Take a bowl and mix the flour, salt, oil and water and make dough. Cover the dough with a wet cloth and keep it for 2 hours restly.

• Now the dough is divided into lemon size balls.

• Keep the ball in a flat surface and Roll out approximately in 4 inch diameter.

• Now fold it into half. Again roll it. Roll it to a small round and apply some butter or ghee to it.

• Fold into two again fold the same. Start rolling and to form a round shape or a triangle shape paratha.

• Heat a flat pan and add the paratha and let it cook for a minute.

• When bubbles appear on top add a small teaspoon of oil around the paratha. Then turn it over.

• Bubbles colour change into light brown then remove the paratha from the pan and keep it in a covered box.serve with channa.

roti or chappathi

Ingredients for roti or chappathi

1. Wheat flour - 3 cups
2. Water - 1 cup
3. Salt - a pinch
4. Oil - 1 tsp
5. Some flour - for dusting

Preparation for chappathi:

• Take a bowl and mix the flour,salt oil and water and make a dough.Cover the dough and keep it for 2 hours restly.

• Now the dough is divided into small balls.Take some flour and dip the ball.

• Keep the dipped ball in a flat surface and take a rolling pin and roll out into a thin ,round shape.

• Now take the tava and preheat. Place the rolled dough on the tava.when bubbles appear on top then turn it over.

• Bubbles colour change into light brown colour then remove the chappathi from tawa.Now chappathi is ready to eat.Serve with aloo.