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.

Papad Ki Sabzi

Papad Ki Sabzi
Papad Ki Sabzi
  • PREP TIME 10 MINS
  • COOKING TIME 15 MINS
  • SERVES 2
  • 5-6 papad
  • 75 ml oil
  • ½ teaspoon cumin seeds
  • 2 onions
  • 1 tablespoon kachri powder
  • 2 Garlic Cloves
  • 2 tablespoon Red chilli powder
  • 2 tablespoon coriander powder
  • ½ tablespoon Turmeric powder
  • 3 tablespoon Yogurt

Cut the Papads in triangle shape. In a bowl, put 3 teaspoon yogurt, 2 teaspoon chilli powder, 2 tablespoon coriander powder, 1/2 turmeric powder, 1 tablespoon kachiri powder and just a dash of water to mix it well."

In a pan heat a tablespoon of oil in to which add ½ teaspoon of cumin seeds. Once it starts crackling add the onions, fry it till golden brown add some chopped garlic, after the spices getting colored add the yogurt spice mix. Add some salt. Simmer the heat and toss it for sometimes."

Now add the papads and just enough water as long as the papad is covered. Simmer the fire until the papad become nice and soft. It should take about 7 to 8 minutes. After 8-10 minutes, the water is absorbed by papad. Papad become nice and tender. Add some coriander leaves. Time to plate the Papad Ki Sabzi. Garnish it with coriander and mint leaves."

  • Whenever curd is to be added to the masala. It should be beaten well and add gradually.
  • Always add hot water to the gravy to enhance the taste.
 

Fish and Mango Curry

Fish and Mango Curry
Fish and Mango Curry
  • PREP TIME 15 MINS
  • COOKING TIME 30 MINS
  • SERVES 3-4
  • 2 tablespoon oil
  • ½ cup sliced shallots
  • ½ teaspoon methi seeds
  • 8 curry leaves
  • 4 cups water
  • 500 gm Fish Fillets
  • 1 cup sliced sour green mango
  • 1 teaspoon salt
  • Coconut paste
  • 1 cup fresh grated coconut
  • 1 teaspoon fresh ginger
  • 2 green chilies
  • 8 cloves garlic
  • ½ cup water

Marinate the fish in turmeric, salt and little bit of tamarind pulp and keep it for 5 to 10 minutes."

For the Coconut Paste: In a blender add 1 cup of grated coconut, ¼ teaspoon of turmeric, ½ teaspoon of chilli powder, 2 green chilies, 1 teaspoon of ginger, 8 cloves of garlic and ½ a cup of shallots. Grind it well with some water to make a smooth paste."

In a pan add a tablespoon of coconut oil, in that add some Methi seeds and Jeera let it crackle add the coconut gravy which we made before and toast it well for some time, then add some water stir it nicely to make a gravy, you can add more water in to it if required. Now it’s time to put the marinated fish and a cup of sliced sour Mangoes. Close the pan with a lid and allow cooking for 5 to 10minutes. Finally put some curry leaves on top of it. The mouth watering Fish and mango curry is ready to eat."

  • Don’t overcook fish ever as it’s very soft and bound to break if you overcook.
  • The taste of any fish curries depend on the masala / tamarind you use. You could use any tamarind or kokum locally available near you.
  • Kerala has a typical tamarind which they use of only fish curries.
 

Kurkuri Bhendi

Kurkuri Bhendi
Kurkuri Bhendi
  • PREP TIME 15 MINS
  • COOKING TIME 15 MINS
  • SERVES 5
  • 500 gms bhendi
  • 3-4 tbsp besan ((gram flour) )
  • 1 tsp red chilly powder
  • 1 tsp Garam masala
  • 1/2 tsp amchur powder
  • salt (To taste)
  • oil (For frying)
  • Heat the oil thoroughly before adding seasonings or vegetables.
  • Fry the seasonings until they change color, to get full flavor of seasonings.
  • Besan removes the stickiness of Bhendi and it stands as a binding agent.
  • Always keep besan in the refrigerator to avoid getting small insects in it.
 

Dhaabe di dal

Dhaabe di dal
Dhaabe di dal
  • PREP TIME 20 MINS
  • COOKING TIME 30 MINS
  • SERVES 4
  • 1/4 cup bengal gram divide ((chana dal))
  • 1/4 cup red kidney beans ((rajma))
  • 1/2 cup black gram divide ((urad dal))
  • 2-3 Green Chillies
  • 1/4 cup coriander leaves
  • 8 - 10 garlic flakes
  • 4 tsp oil
  • 3 medium sized tomatoes
  • 1/2 tsp cumin powder
  • 1 tsp Red chilli powder
  • 2 tsp medium size onions
  • 1 kasoori methi
  • 3 tsp Butter milk
  • salt (Taste)

In a pot add all three dals (1/4 cup chana dal, ¼ cup rajma, ½ cup urad dal) cook altogether till the dals get cooked and soften."

Let’s melt 3 teaspoon butter in a pan, add sliced garlic, green chilies and sliced onions, mix it till light brown colour. Now add a teaspoon of red chilly powder, roasted jeera powder, 3 chopped tomatoes, toss it well and add some more butter and salt in to this. Cover it for some time."

Then add the boiled dhal mixture in to the tadka. Simmer it. Mix it well and keep for 5 minutes. Finally add some kasoori methi, chopped coriander leaves and a pinch of jeera powder. It’s time to plate the “Dhaabe di dal”, garnish with Methi Sprouts and enjoy with Jeera Rice or Roti."

 
  • Soak the Dals overnight for fast cooking (or soak it for about 4-5 hours)
  • To make it even easier, you could also soak it in boiling water for an hour before cooking.
  • For the health conscious you can use vegetable oil instead of butter.
  • Use Pressure cooker instead of using a pot to boil the dhal and can save energy.

Lime Rice

Lime Rice
Lime Rice
  • PREP TIME 15 MINS
  • COOKING TIME 15 MINS
  • SERVES 4
  • 2 cups cooked rice
  • 3 limes
  • 4 dry red chilies
  • 1/2 Bengal gram dhal
  • big pinch hing ((asafoetida) )
  • 1/2 teaspoon mustard
  • 1/4 teaspoon Turmeric powder
  • 2 tablespoons oil
  • 1 sprig curry leaves
Heat 2 tablespoon of Oil in a pan and add ½ teaspoon of mustard seeds, curry leaves after crackling the mustard seeds add 4 dry red chilies, ½ tsp of soaked chana dal, hing and turmeric powder. Mix and fry all this for some times till the chana dhal becomes brown in colour, add salt and green chilies (if required more spicy). Now add the main ingredients lime juice and cooked rice. Mix it well. Your favorite Lime Rice is ready to serve.  

Chicken Chettinad

Chicken Chettinad
Chicken Chettinad
  • PREP TIME 20 MINS
  • COOKING TIME 30 MINS
  • SERVES 5
  • 1 kg chicken
  • 4 onions
  • 3 green chilies
  • 2 springs curry leaves
  • 4 tbsp ginger (garlic paste)
  • 3 ripe tomatoes
  • Fresh coriander leaves
  • ½ cup oil
  • salt
  • 3 tbsp lemon juice
  • 1 tsp Turmeric powder
  • salt
  • 3 tbsp black peppercorns
  • 10 dry red chilies
  • 2 tbsp Khus Khus
  • 2 tbsp Saunf
  • 1 tbsp cumin seeds
  • 3 cardomom
  • 6 cloves
  • 2 one inch pieces cinnamon sticks
  • 1 sprig curry leaves
  • 4 tbsp Grated coconut
  • Store spices in a cool, dark place, not above your stove. Humidity, light and heat will cause herbs and spices to lose their flavor.
  • Dry roast spices masala can also use for vegetable dishes. Its gives the special flavor to any dish.
  • When you fry the onions add some salt in to that before adding the oil. It dries the onion and fry faster.
  • When we make the masala for chicken, fry it till oil separates, before adding the water. Its gives a nice flavor and original colour to the dish.
 

Sevai kothamalli balls

Sevai with kothamalli balls
Sevai with kothamalli balls
  • PREP TIME 10 MINS
  • COOKING TIME 15 MINS
  • SERVES 4
  • 1 big bunch coriander leaves
  • 1/4 cup bengal gram
  • 1/4 cup urad dal
  • 8-10 red chillies
  • 1 pinch hing
  • 1/2 tsp oil
  • salt (To taste)
  • 1 cup Sevai
  • 1/2 Kothamalli balls
  • 1 tbsp Peanut
  • 1 tsp urad dal
  • 2 tsp oil
  • few curry leaves
  • pinch hing
  • salt (to taste)
  • corainder (for garnishing)
  • Kothamalli can be used in various dishes like Curd Rice, Masala Rice, Fry Idli etc
  • Kothamalli balls can make and store it in the refrigerator for long time; it’s a time saver of variety cooking.
  • Rice Sevai is very good to make noodles. Kids will enjoy with rice noodles.

Meen Kozhambu

Meen Kozhambu
Meen Kozhambu
  • PREP TIME 25 MINS
  • COOKING TIME 30 MINS
  • SERVES 5
  • fish
  • 3 tsp oil
  • 1/2 tsp Mustard oil
  • 1/4 tsp methi seeds
  • 2 onions chopped
  • 4 Green Chillies
  • 1 1/2 tsp Ginger-garlic paste
  • 3 tsp Red chilli powder
  • 2 tsp coriander powder
  • 1/2 tsp Turmeric powder
  • salt (to taste)
  • 1 cup tomato puree
  • 1/2 cup (soak about 75 (pulp (soak about 75 gm of tamarind))
  • 1/2 cup water
  • curry leaves
  • coriander leaves
  • Always clean the fish with salt and lemon juice, which remove the smell of fish.
  • Try to use the earthen pot for cooking fish. Its gives the traditional taste.
  • Fry the masalas till the oil separates, to get an original colour for the dish.
 

Chingari Malaikari

Chingri Malaikari
Chingri Malaikari
  • PREP TIME 20 MINS
  • COOKING TIME 30 MINS
  • SERVES 4
  • 500 gms Prawns ((big/medium size) )
  • 2 medium sized onions
  • 2 tbps Ginger-garlic paste
  • 1 slit up Green chilli
  • 3/4 cup Coconut milk
  • 2 tsp Turmeric powder
  • 2 tsp Red chilli powder
  • 1 tsp sugar
  • salt (to taste)
  • 2 tbps oil
  • bay leaves
  • 4 cardamoms
  • 2 cardamoms
  • 5-6 cloves

Wash the prawns very well before you marinate it. Add salt and a touch of turmeric powder and mix it."

Heat 1-2 tsp of mustard oil in a pan. Once the mustard oil comes to a smoking point, add a bit of salt. When the mustard oil is hot, put some mustard seeds into it and once the mustard seeds start to crackle you could add 2 pieces of cardamom, 2-3 of cloves, 1-2 pieces of cinnamon sticks, 1-2 bay leaves, 1 cup of onion paste, 2-3 tsp of ginger garlic paste, paste of 1-2 green chilies and mix it very well until it becomes a bit dry. Once the masala is ready, add 1-2 tsp of turmeric powder and 1 tsp of red chilly and mix it well. Add a little water to the mix so that the masala comes out well. Continue to stir and add 1 cup of coconut milk to the masala. Please keep the stove simmer and continue to mix it add more water if you want more gravy. Keep it covered for sometime. Let the mix get boiled, keep it for a 2-3 minutes. "

  • Coconut milk could be made at home or you could use the ready to cook instant coconut milk available in the market.
 

Chicken Cafreal

Chicken Cafreal
Chicken Cafreal
  • PREP TIME 15 MINS
  • COOKING TIME 20 MINS
  • SERVES 5
  • 1 kg chicken
  • 7-8 green chilies
  • 8 Stocks Coriander leaves
  • 1 piece ginger
  • 13-14 cloves garlic
  • 1 tablespoon Khus Khus
  • 7-10 Peppercorns
  • 1 big piece Cinnamon
  • 1 teaspoon Jeera
  • 1 teaspoon oil
  • 1 teaspoon salt
  • 1/2 teaspoon Turmeric powder
  • 1 teaspoon lemon juice
  • 1 small ball Tamarind
  • 4-6 cloves

For marinade, add coriander leaves, 1-3 green chilies, 3-4 cloves of garlic, 1-piece of ginger, a pinch of jeera (roasted recommended), a pinch of khus khus (poppy seeds), salt to taste, tamarind, 1-piece of cinnamon, 7-10 pepper corns, 1-teaspoon oil (olive oil recommended). Grind these spices together and you will get a nice, spicy, tangy, green thick paste. "

Once the paste is ready, take the cleaned chicken and mix it. You could either use chicken leg pieces or chicken normal pieces as convenient. You could also use the chicken with or without the skin removed. Add the ground paste to the chicken pieces. And add a pinch of salt (for taste if required) and a little turmeric powder and mix it well with the chicken pieces. Would recommend doing the marinating process at least 3-4 hour before the preparation. It helps the chicken pieces to absorb all the spices and herbs used in the marinade. "

Once the marinating is done, take a pan and put some oil and wait for the oil to become hot. When the oil is hot, place the chicken pieces in the pan and wait for it to cook. While you frying the chicken, make sure that the flame is not so high or not so low. Keep a medium flame so that the pieces are cooked equal to taste well. Once it starts coloring, turn the pieces so that both sides are cooked well. Once both sides are colored, cover it for a while (3-5 mins) and then rest it for 5 mins and plate it. Service it nice and hot with some nice salads."

  • Marinating the chicken 3-4 hours in advance will increase the taste.
  • Maintain a medium flame to avoid burning the pieces.
  • Heat the pan first and put the oil later so and let the oil heat well before you place the chicken pieces.
  • Add more of peppercorn than green chilies, as it’s healthier.
  • You could make a cut mark in the chicken pieces so that masala catches the pieces fast and become easy to marinate.
  • Use fresh and soft chicken.

Prawns Ambotik

Prawns Ambotik
Prawns Ambotik
  • PREP TIME 15 MINS
  • COOKING TIME 20 MINS
  • SERVES 4
  • 500 gms prawns, peeled, deveined
  • 6 Red Kashmiri Chilies
  • 1 teaspoon Turmeric powder
  • 1 teaspoon cumin seeds
  • 20 Pepper Corns
  • 3 Cinnamon sticks
  • 2 Green Cardamom
  • 10 Garlic Cloves
  • 2 table spoon Tamarind pulp
  • 1 teaspoon sugar
  • 2 onion chopped
  • 2 teaspoon Ginger chopped
  • 2 table spoon oil
  • 1 cup Tomato chopped
  • ½ cup water or as consistency required
  • Triphala Spice ((Sichuan Pepper))
  • salt (to taste)
  • 4 to 5 Coriander and sprigs
  • To get a sweet and sour effect use tamarind and sugar in an equal proportion.
  • It’s always advisable to have the tamarind pulp stored in a bottle for convenience.  This can be made at home. Soak the tamarind in a cup of water for an hour and squeeze the tamarind into the water and a nice ready to use tamarind pulp is ready.
  • Always cook or fry masalas on a moderate heat to avoid burning the masala.

Ringan nu Shaak

Ringan nu Shaak
Ringan nu Shaak
  • PREP TIME 15 MINS
  • COOKING TIME 20 MINS
  • SERVES 4
  • 2 medium Ringan ( white ones preferred)
  • 1 medium size Onion ((fine chopped))
  • 1.5 tsp garlic paste
  • 2 cup Groundnut ((crushed))
  • 1.5 cup curd
  • 1.5 tbsp oil
  • ½ tsp Turmeric powder
  • 2 tsp Red chili powder
  • 1 tsp cumin coriander powder
  • 1 tsp Garam masala
  • salt (to taste)

Wash the baby eggplant and cut each into 4 pieces. Soak the cut eggplant into a cup of water and salt. This is called purging and it takes all the bitter taste of the eggplant away. Keep it for about 10 minutes and squeeze the water away and keep it dry in a separate bowl."

Heat up a pan with 1 tbsp of vegetable oil. Once the oil becomes hot, add 1 cup of chopped onions, 2 tbsp of garlic paste, add the eggplant pieces into it and give it a nice toss and let the eggplant get nicely coated with the sorted onions and garlic. Add ½ tbsp of turmeric powder, ½ tbsp of red chilly powder, ½ tbsp garam masala, ½ tbsp of roasted jeera powder, ½ tbsp coriander powder and salt to taste and mix it well. Add a dash of water into it and cover it keep it for cooking. The cooking should take 7-10 minutes. "

Add 1 cup of curd into the mix, few ground nuts, little bit of coriander leaves and stir it well and let it be on a simmer for about 7-8 minutes. Once its cooked you could garnish it with some edible flowers, coriander leaves and plate it and serve it hot. Enjoy!"

 
  • Soak the cut pieces of eggplant in a cup of water and salt to get rid of the bitter taste of eggplants.

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.

Methi Muthia

Methi Muthia
Methi Muthia
  • PREP TIME 15 MINS
  • COOKING TIME 20 MINS
  • SERVES 4
  • 1 c cup hopped fenugreek ( (methi))
  • 1/3 cup whole wheat flour ( (gehun ka atta))
  • 1/3 cup besan ((Bengal gram flour))
  • 1/2 tsp ginger-green chilli paste
  • 1 tsp sugar
  • 1 tsp lemon juice
  • 1/4 tsp Turmeric powder ( (haldi))
  • 1/4 tsp Garam masala
  • 1 tsp oil
  • oil (for greasing)

Start cooking by mixing the finely chopped fenugreek leaves (methi) with 1/3 cup of Bengal gram flour (besan) and 1/3 cup of whole-wheat flour. Add a pinch of salt, some garam masala, some chilly paste, some ginger paste, a little turmeric powder, a little bit of sugar and mix it up and add a ¼ cup of water and make a nice dough. While mixing the dough add a little lemon juice and rest the dough for 15-20 minutes."

Once the dough is ready, make small balls. Take a pan and heat ½ cup of vegetable oil. When the oil is hot, start sliding the balls to the oil and fry it. Turn the pieces once they’re cooked. It will have a little brownish colour after they’re fried."

After frying, take the balls out and place it on a tissue paper so that it absorbs all the oil. You could serve it along with some nice green chutney."

  • Washing leafy vegetable in warm water would help reduce the level of contamination of soil, water, bacteria etc.
  • Heat the oil proper before you start sliding the balls for frying.
  • Always fry the food in low simmer.
  • Do not slide anything to fry in cold oil as the food may end up absorbing more oil.
 

Kadai Prawns

Learn the recipe of kadai prawns by chef Afraz shaikh

Kadai Prawns
Kadai Prawns
  • PREP TIME 25 MINS
  • COOKING TIME 10 MINS
  • SERVES 2
  • 12-16 medium prawns (peeled and deveined)
  • 4 tbsp kadai masala
  • 2 tbsp oil
  • 2 medium onions (chopped)
  • 1 tbsp Ginger-garlic paste
  • 2 medium tomatoes (chopped)
  • 1/2 cup tomato puree
  • 1/2 teaspoon Turmeric powder
  • 1 teaspoon cumin powder
  • 1 tbsp Red chilli powder (salt to taste)
  • 1/4 cup cashew nut melon seed ((kaju-magaz) paste)
  • 2 tbsp dried fenugreek leaves ((kasurimethi) powder )
  • 1 medium green capsicum (chopped)
  • 1 large Onion (diced and layers separated)
  • 2 medium tomatoes (diced )
  • Chopped fresh coriander leaves for garnishing

1. Heat oil in a non-stick kadai. Add onions and sauté till golden brown. "

2. Add ginger-garlic paste and sauté. Add chopped tomatoes and tomato puree, mix well and cook till the tomatoes soften. "

3. Add turmeric powder, cumin powder, chilli powder and mix well. Add 2-3 tablespoons water and stir well. Add salt, mix and cook till the oil separates. "

4. Add cashew nut-melon seed paste, mix well and cook for a few seconds. Add prawns and mix. "

5. Add dried fenugreek leaves powder and mix. Addcapsicum, onions, tomatoes, and mix well. Add kadai masala, mix well and cook for 1-2 minutes"

6. Serve hot garnished with coriander leaves. "

Cooking Tips
  • Devein the prawn before you cook it. Deveining prawn is very easy to do.  While prawns can be cooked and eaten with or without the vein, most people remove it. This is more for presentation rather than taste, but leaving the vein in can result in a gritty taste when it is bitten into. Just remember, the vein is the digestive tract of the prawn, so more times than not, you will probably want to remove it.
Marinated the prawns in salt and turmeric before adding the main ingredients or kadai masala.

Masala Omelette

Masala Omellete is a indian way of making a yummy traditional omelette. Learn how to make Masala Omelette only on cookmydish.in

MASALA OMELETTE
MASALA OMELETTE
  • PREP TIME 10 MINS
  • COOKING TIME 2 MINS
  • SERVES 1
  • 2 eggs
  • 1/2 medium onion, finely chopped
  • 1/2 medium tomato, finely chopped
  • 1 green chilli, finely chopped
  • 1/2 small green capsicum,finely chopped
  • 1/2 small yellow capsicum,finely chopped
  • Salt to taste
  • 2 tbsp tablespoons chopped fresh coriander leaves
  • 1 tbsp Butter
  • 1 teaspoon oil
  • 2 Toasted Bread for serving
  • Grilled Tomatoes for serving

1. Break the eggs in a bowl and beat."

2. Heat butter and oil in a non-stick pan,Add onion, tomato, green chilli, capsicum and sauté well."

3. Add salt and mix well, add beaten eggs and mix well"

4. Fold the egg and cook for 2 minutes."

5. Serve hot with toasted bread and grilled tomatoes."

Cooking Tips
  • Try and undercook your eggs slightly as eggs normally continue to cook a bit after they are no longer on the stove. So by the time you plate it, your egg would perfectly cooked and ready eat.
  • If you are taking out eggs from the refrigerator, make sure that it’s kept out for 10-15 minutes for the eggs to come back to the room temperature before cooking. Cold eggs take longer to set and this may result in over cooking.
  • Choose your masala carefully ;Try not to include too many ingredients as this will make the omelette hard to fold and it may break. Cheese, herbs, tomatoes, onions, mushrooms, bacon and sausages are some of the most favored ingredients used for toppings.

Mutton Pepper Fry

A simple delicious fry recipe with mutton that goes beautifully with rotis, rice and dal or even dosas.

Mutton Pepper Fry
Mutton Pepper Fry
  • PREP TIME 15 MINS
  • COOKING TIME 25 MINS
  • SERVES
  • 500 grams boneless mutton (cut into 1 inch pieces)
  • ¼ teaspoon Turmeric powder
  • 1 teaspoon Ginger-garlic paste
  • to taste salt
  • 6-7 curry leaves
  • 2 tbsp oil
  • 1 Onion (sliced)
  • to taste Crushed black peppercorns
  • 1 pinch sugar
  • 1 tbsp chopped fresh coriander leaves
  • 1 tbsp scraped fresh coconut
  • 1 tbsp oil
  • 10-12 curry leaves
  • 1 teaspoon caraway seeds
  • 4-5 Garlic Cloves
  • ½ inch ginger
  • 8-10 black peppercorns
  • 1 star anise
  • 3-4 green cardamoms
  • 1 black cardamom
  • ½ inch Cinnamon
  • 4-5 cloves
  • 1 tbsp coriander leaves
  • 1 onion, sliced
  • 1½ tbsp scraped fresh coconut
  • ½ teaspoon Turmeric powder
  • 1 teaspoon Red chilli powder

1. Heat some water in a deep non-stick pan. Add mutton pieces, turmeric powder and ginger-garlic paste and mix. Add salt, mix, cover and cook till mutton is done. Drain in a bowl and reserve the stock."

2. To prepare paste, heat oil in a non-stick pan. Addcurry leaves, let it crackle and drain in a bowl. Switch off heat. "

3. To prepare the paste, slice garlic cloves and ginger."

4. Place the oil pan back on heat, add caraway seeds, peppercorns, star anise, green cardamoms, black cardamom, broken cinnamon, cloves, coriander seeds, remaining curry leaves, sliced ginger and garlic to hot oil and sauté for 1 minute."

5. Add onion and coconut and sauté for onion and coconut turns golden brown. Add turmeric powder and chilli powder and mix well. Transfer on a plate and cool. "

6. Heat oil in another non-stick pan. Add onion and sauté. Add dried red chillies and sauté till onion turns golden brown. "

7. Grind the sautéed spice mixture alongwithsomewater into fine paste. "

8. Add ground paste to the sautéed onion, mix and cook till the mixture slightly dries. Add cooked mutton pieces, mix and cook for 1-2 minutes."

9. Add salt and mix. Add crushed peppercorns, tamarind pulp, sugar and coriander leaves and mix. Add 1 cup reserved stock, mix and cook till the mixture boils. "

10. Add fried curry leaves and coconut, mix and cook for 1-2 minutes. "

11. Serve hot. "

Cooking Tips
  • Rinse the muttons pieces with salt and turmeric before cooking so that it becomes soft and tender.
  • Leave the meat in curd or papaya paste to tenderize the meat for at least 2-3 hours, and if you have enough time, leave it for about 6-7 hours. For making the prefect Mutton Pepper Fry, meat is left to marinade overnight. You could also use acidic fruits like lemon or kiwi with salt and pepper, which help in breaking down the solid fibers of meat. Once these fibers break down, that's when the meat becomes tender and ready to devour. Marinating not only makes the meat tender, but also adds moisture to it, further making it juicy.

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.
 

Palak Paneer

Learn how to make Palak paneer by chef Afraz Shaikh only on cookmydish.in.

Palak Paneer
Palak Paneer
  • PREP TIME 8 MINS
  • COOKING TIME 8 MINS
  • SERVES 2
  • 2 large bunches fresh spinach leaves (palak)
  • 250 grams cottage cheese (paneer), cut into 1 inch cubes
  • 1-2 Green Chillies
  • 1 tbsp oil
  • 1.5 teaspoon cumin seeds
  • 1 tbsp chopped Garlic
  • Salt to taste
  • A few drops lemon juice
  • 1 tbsp fresh cream + for drizzling

Method 1. Blanch spinach leaves in sufficient water for 30-40 seconds. Remove from heat and refresh in ice cold water. "

2. Squeeze out the excess water and grind into a fine puree with green chillies."

3. Heat oil in a non-stick pan. Add cumin seeds and sauté till it changes colour."

4. Add garlic, mix and sauté well. Add prepared spinach puree and little water and mix well."

5. Cut cottage cheese into large cubes."

6. Add salt, lemon juice and cottage cheese cubes, mix lightly and cook for 2-3minutes."

7. Add cream and mix well. Switch off heat."

8. Drizzle cream on top and serve hot. "

Cooking Tips
  • Remove stems and wash the spinach thoroughly, till the water it is dipped into remains clean.
  • Strain the spinach using a large strainer and turn it immediately over into the bowl of chilled water.By keeping it in chilled water helps Palak (Spinach) to maintain it’s original green color.
  • Paneer should always be added at the last stage of the dish. Once the dish is done, then add paneer cubes or chunks and gently mix the paneer with the gravy base.  Cook for 1 minute.  Don’t overcook for more time as the paneer will become rubbery and hard.