Kesari Murgh

Kesari Murgh
Kesari Murgh
  • PREP TIME 15 MINS
  • COOKING TIME 30 MINS
  • SERVES 3
  • 6 large pieces Boneless chicken
  • 1 cup onion paste
  • 1 teaspoon Ginger paste
  • 1 1/2 teaspoon garlic paste
  • 1/2 teaspoon kesar dissolved in milk
  • 1 teaspoon coriander powder
  • 4 teaspoon cashew nut paste
  • 1 cup curd
  • 2 bay leaves
  • 1/2 tablespoon whole cloves and green cardamoms
  • 1/2 cup oil
  • 3/4 cup cream
  • 1 teaspoon white pepper
  • salt (As per as taste.)

Marinate the chicken with 1 tablespoon of red chilli powder, 3 tablespoon curd and 1 teaspoon ginger garlic paste and a pinch of salt. Mix it nicely and keep aside for 3 to 4 hours."

Heat 3 tablespoon oil in a heavy duty pan, add 3 green cardamom, 3 cloves and a spring of bay leaves. Roast it nicely to come out of the original flavor of these spices. Then add 1 tablespoon of Onion paste, a teaspoon ginger garlic paste. Fry it for some times. Then add the marinated chicken in to this. Mix it well, cover it and simmer for 10 minutes. After 10 minutes, add the dry spices like 1 tablespoon coriander powder, 1 teaspoon of red chilli powder, 4 tablespoon of cashew nut paste as well and some salt to season."

Mix it well and add ½ teaspoon saffron milk. This gives a great flavor of saffron and a fabulous colour to this dish. To finish with add ¾ cup fresh cream. Cover it and keep for 10 to 15 minutes in very low flame until the chicken become soft and tender. Finally add some fresh coriander leaves."

Your Royal, Fabulous, Juicy Saffron chicken is ready to serve. Garnish with coriander leaves and Saffron."

  • Use deep vessels to cook chicken for proper cooking and avoid splashing of juices / masala / gravy all around the place.
  • Make ginger, garlic paste in bulk and store in the refrigerator to save the time of cooking.
  • Keep coriander leaves in an air tight container in the refrigerator to keep them fresh for a long time.
  • Always use sharp knives. Not only is it safer but it will make your work much more efficient.

Chicken Kofta Walnuts

Chicken Kofta with Walnuts
Chicken Kofta with Walnuts
  • PREP TIME 30 MINS
  • COOKING TIME 30 MINS
  • SERVES 6
  • 4 cup chicken stock
  • 500 gms boneless chicken mince
  • ½ cup walnut paste
  • 2 Green Chillies
  • 1 tsp Ginger paste
  • 3 elaichi
  • 1 tsp garlic paste
  • 1 tsp red chilly paste
  • 1 tsp Jeera
  • 2 tsp fresh cream
  • salt (To taste)
  • pinch Garam masala
  • coriander leaves

Take 500gm boneless minced chicken into a medium bowl. Add some jeera powder, garam masala, red chilli powder and salt. Blend everything thoroughly and make small balls of chicken Koftas (any shape and size)"

In a pan add 4 cups of chicken stock, 3 green cardamoms to give a flavor to the stock, get it to boil. And put chicken koftas directly in the chicken stock. Simmer the heat and let the koftas cook for some time."

Heat the oil for gravy in a pan; add boiled onion paste along with ginger garlic paste, some green chillies and a spoon of Elaichi powder. Keep on stirring. Then add 2 teaspoon of tomato puree, ½ cup of walnut paste, stir it well, then add 2tablespoon fresh cream. "

Now add some chicken stock for smooth paste and add all the koftas in to this. Give a gentle Mix. And boil it for a minute until everything is heated through. Turn it off. Your silky beautiful chicken koftas are ready. Garnish with cherry tomatoes, mint and walnut. "

  • Always make stock in large quantity and freeze it in plastic bags. That way, when you want to make a nice soup or boil veggies, you can simply pull the bag out of the freezer.
 
  • Koftas can be deep fried, instead of cooking in the chicken stock; it will be tastier than this.
 
  • We can use cashew nut or badam paste also for this dish.
 
  • Give a gentle fry to onion, garlic and ginger, before making the paste. Its gives a special aroma to the dish.
 

Fish Xacuti

Fish Xacuti
Fish Xacuti
  • PREP TIME 15 MINS
  • COOKING TIME 20 MINS
  • SERVES 6
  • 1 kg fish
  • 8 -10 Peppercorns
  • 1 inch (cinnamon stick )
  • 6 cloves
  • 1/4 tsp nutmeg powder
  • 4 pods cardamom split and seeds removed
  • 1 tsp Poppy seeds
  • 4 onions
  • 2 tsp garlic paste
  • 1 tsp Ginger paste
  • 1 tsp Turmeric powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 3 tbps white vinegar
  • 3 tbps Grated coconut
  • 3 tbps vegetable oil
  • salt (to taste)
  • Chopped coriander leaves

Marinate the fish with salt and a touch of turmeric. You could also pre-marinate the fish in advance and keep it for 2-3 hours to increase the taste. "

Take a frying pan and put 1-2 teaspoon of vegetable oil. Once the oil is hot, you could add chopped onion and fry it a bit and add ginger garlic paste after that. Stir the mix for a while and let it half frying and add spices like cinnamon powder, jeera powder, red chilly powder, turnmeric powder, khus khus, cloves powder, cardamom powder, nutmeng powder stir the mix and fry it. After 2-3 minutes add grated coconut to the mix and fry it till the masala gets a dry form. After that add 1 tsp of vinegar and stir it again and add half a cup of water let it boil. Add salt to taste and let it cook for 5 minutes and keep it covered. "

Once the gravy is ready, slide the fish into it and add some chopped coriander leaves. Keep it covered and let it cook for about 7-10 minutes. Once its cooked serve it along with rice or goan pao. Enjoy!"

• For convenience, you could add garam masala instead of adding each spice and herbs at every interval. The garam masala could be made at home by shallow frying all the spices and grind it. You could preserve it in a bottle or a sealed pouch for later usage. • Don’t use sharp or metal spoon for stirring fish curries as it may break the cooked fish pieces. • Don’t overcook fish. 7-10 minutes would be appropriate depending on the fish that you use. Firm fish may require 4-5 minutes more. • Adding vinegar would help to get a better flavor to the whole dish.

Vaghareli Khichdi

Vaghareli Khichdi
Vaghareli Khichdi
  • PREP TIME 10 MINS
  • COOKING TIME 15 MINS
  • SERVES 4
  • 1 cup Rice
  • ½ cup moong dal
  • ¼ cup Toor Dal
  • 1 medium size potato
  • 1 medium size onion
  • 2 tbsp oil
  • ¼ tbsp mustard seeds
  • ½ tbsp Chili paste
  • ½ tbsp Ginger paste
  • 1 tbsp turmeric paste
  • 1 tbsp Red chili powder
  • ¼ tbsp Garam masala
  • salt (to taste)
  • 5 cups water
  • Soaking the rice and dal for 5-6 hours would help the mix to cook and blend well.
  • Cook the khichdi the till the water level reduces and absorbed by the rice and dal mix.

Amritsari Fish

Amritsari Fish
Amritsari Fish
  • PREP TIME 10 MINS
  • COOKING TIME 15 MINS
  • SERVES 4
  • 275 gms boneless rawas (cut into one & half inches)
  • Oil for deep frying
  • salt
  • 1 tsp red chilly paste
  • 1/2 juice of lemon
  • 1 tsp Ginger paste
  • 1 tsp garlic paste
  • pinch carom seeds
  • 1 tsp vinegar
  • 2 tsp gram flour
  • 1 tsp refined flour
  • pinch Turmeric powder
  • 1/2 tsp Red chili powder
  • 1/2 tsp chaat masala + to sprinkle
  • 1/4 tsp chopped Garlic
  • 2 tbsp eggless mayonnaise
  • 2 tbsp coriander-mint chutney

Heat sufficient oil in a kadai."

Place fish in a bowl, add salt, red chilli paste, lemon juice, ginger paste, garlic paste and mix well and marinate for 30-45 minutes."

Add carom seeds, vinegar, gram flour, refined flour, turmeric powder, red chilli powder, chaat masala, garam masala powder and mix with hand. Add a little water if necessary."

The fish pieces should be well coated but the masala should be thick."

Gently slide in each fish pieces into hot oil and deep till deep golden. Drain on absorbent paper and sprinkle a little chaat masala over them."

To make the dip put eggless mayonnaise and coriander-mint chutney in a bowl and mix well. Pass the mixture through muslin cloth into another bowl. "

Serve fish hot with the dip."

  • Apply salt to fish and rinse it well. Drain thoroughly.  Mix all the ingredients except oil and apply to the fish so it marinates well.
  • It’s always nice to serve fried fish with Onion wedges.
  • Squeeze half a lemon on top of the fried fish as it helps digestion.

Tandoori Chicken

Learn how to make Tandoori chicken by chef Afraz shaikh only on cookmydish.in

Tandoori Chicken
Tandoori Chicken
  • PREP TIME 1 MINS
  • COOKING TIME 25 MINS
  • SERVES 2
  • 750 grams whole chicken, cut into 4 pieces on the bone
  • 1 tbsp garlic paste
  • 1 tbsp Ginger paste
  • 1 lemon juice
  • Salt to taste
  • 1 cup Hung yogurt
  • 1 teaspoon Garam masala powder
  • 1 teaspoon red chilli flakes
  • 1 teaspoon Kashmiri red chilli powder
  • 1.5 tbsp Kashmiri red chilli paste
  • 1 teaspoon Chaat masala for sprinkling
  • Black salt to taste
  • 3 tbsp oil
  • 1 tbsp gram flour (besan)
  • 1.5 teaspoon carom seeds (ajwain)
  • 1 tbsp Mustard oil
  • Butter for basting
  • Onion roundels for serving

Method 1. Make incisions in chicken pieces and put in a large bowl. Add garlic paste, ginger paste, lemon juice and salt and mix well. Set aside to marinate for 30-40 minutes. "

2. Combine hung yogurt, garam masala powder, chilli flakes, chilli powder, Kashmiri red chilli paste, 1 teaspoonchaat masala, black salt and salt in a bowl and whisk well. "

3. Heat 1 tablespoon oil in a non-stick pan, add gram flour and carom seeds and sauté on low heat till gram flour is fragrant."

4. Add the gram flour mixture to yogurt mixture and whisk well. "

5. Add yogurt mixture and mustard oil to the marinated chicken pieces and mix well. Set aside to marinate for 1 hour. "

6. Preheat oven to 200° C."

7. Heat remaining oil in a deep non-stick pan. Place the marinated chicken pieces and cook from both sides till golden brown."

8. Place the cooked chicken pieces on a baking tray. Put the tray into the preheated oven and bake for 10-15 minutes, basting with some butter."

9. Sprinkle some chaat masala and serve hot with onion roundelsand pudinyachi chutney."

Cooking Tips
  • Remove skin from chicken pieces, and cut slits into them lengthwise. Mix it with curd or yoghurt and keep aside for 45 mins to 1 hour before cooking.  This would help the chicken to become soft and tender.
  • Preheat the oven before cooking.
  • Brush the chicken pieces with a bit of ghee to make the chicken bit moister and soft.