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.

Laal Maas

Laal Maas
Laal Maas
  • PREP TIME 15 MINS
  • COOKING TIME 45 MINS
  • SERVES 3-4
  • 2 small onions, finely chopped
  • 2 green chilies, finely chopped
  • 18-20 dried red chilies
  • 2 teaspoons coriander seeds
  • 1 teaspoon jeera / cumin seeds
  • 1 cup Mustard oil
  • 10 cloves garlic, finely chopped
  • 1 piece small ginger, finely chopped
  • 1/2 kg lamb cut into pieces
  • 1 teaspoon salt
  • 1 small cup kachri powder
  • 3-4 pod cardamom
  • 1/2 teaspoon black pepper
  • 1 cinnamon stick
  • little bit mace
  • 1 pod black cardamom
  • water
  • handful coriander leaves, chopped

Roast the Kashmiri red chili, coriander seeds and cumin seeds to make a paste. Marinate the Red Meat (with bones) with this paste and keep it for 1 hour."

In a pan add 1 tablespoon mustard oil in that add whole spices like cinnamon, green cardamom, pepper corn, black cardamom. The spices are nicely fried and add 2 chopped onions, 2 green chilies. Fry it well and add the marinated Mutton along with 1 tablespoon Red chilly powder, 1 tablespoon Kachiri powder. Mix it up. Add salt and 3 cups of water. Stir it nicely. Make sure that none of the spices are stuck in the bottom of pan. Otherwise it starts burning. Put a handful of chopped coriander leaves while its cooks."

Allow to simmer gently for 45 minutes or in a pressure cooker for eleven whistles. After 45 minutes you can see that the meat and gravy has reduced and its nice dark brown in colour. Switch it off. Add a handful of coriander leaves. Transfer the Laal Mass in to beautiful bowl. Garnish with some coriander leaves and enjoy with Baajre ki roti. "

  • When you cook meat or chicken, you should first cook over high heat to seal juices and then lower the heat and cook till tender.
  • Meat that partially frozen is much easier to cut or slice.
  • Don’t add salt to the meat before you cook. The salt force the juices out and impede browning instead, salt meat halfway through cooking.

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.
 

Thalassery Chicken

Thalassery Chicken
Thalassery Chicken
  • PREP TIME 20 MINS
  • COOKING TIME 30 MINS
  • SERVES 10
  • 1 kg chicken
  • 2 kg coconuts
  • 250 gms shallots ((Madras Onion))
  • 100 gms green chilli
  • 50 gms garlic
  • 50 gms ginger
  • 25 gms curry leaves
  • 15 gms red chillies
  • 5 gms mustard seeds
  • 150 gms fennel seeds
  • 50 gms coconut oil
  • salt (to taste)

For the Masala: In a pan add some oil, in that add shallots (no need to make a small pieces), ginger, 3-4 cloves of crushed garlic, a tablespoon of fennel seeds and 2 green chillies. Mix it well and add a cup of grated coconut, a pinch of salt. Fry all for sometimes without changing the colour of coconut. Put it in the blender and make a paste. "

Heat the coconut oil in a pot, put the mustard seeds, few curry leaves and a couple of red dry chilies, once it starts crackling add the chicken with salt. Stir it for some times, then add the masala that we made before, mix it well with chicken, add some water and sliced green chilies. "

Cover the pot and keep it cook for 10 to 15minutes. Now it’ time to plate the yummy Thalassery Chicken curry! "

  • To check if the chicken has been cooked thoroughly, take a piece from the pot and set it on a plate or chopping board. Use a fork and a knife to cut a slit. If the inside is white, it is cooked. If it's not, put the piece back in the pan and cook the mixture for a little longer.
 

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.
 

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.
 

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.
 

Bhetki Macher Paturi

Bhetki Macher Paturi
Bhetki Macher Paturi
  • PREP TIME 20 MINS
  • COOKING TIME 45 MINS
  • SERVES 5
  • 1 kg Bhekti Fish ((cut into 6 to 8 pieces) )
  • 1 tablespoon poppy ((posto/khus khus) )
  • 2 teaspoons Black mustard
  • 3 tablespoons White mustard
  • 1 cup Grated coconut
  • 4/6 Green chilly
  • 1 teaspoon Turmeric powder
  • 4 mustard oil Mustard oil
  • Salt To taste
  • Banana leaf
  • Banana leaf

To get the right mix of marinade soak white mustard seeds, black mustard seeds and poppy seeds separately in warm water for about 30-40 minutes. Once it’s soaked, grind it to make a delicious yummy paste."

Add 2-3 tablespoons of this paste to the grinder, a pinch of turmeric powder, 2-3 tbsp of grated coconut, 1-2 green chilies, 1 tbsp of mustard oil, and some salt to make a nice marinade. "

Take the banana leaves and add 1-2 tbsp of the paste to the banana leaves. Add a dash of mustard oil to the paste and place the bhakti fish fillet on top of the paste. Add 1-2 tbsp of paste on top of the fish fillet. Place 1 green chilly on top and add a little bit of salt. Wrap it with the banana leaf and tie it with a cotton string and make it a parcel."

Heat the frying pan and add some water into it. Also add 1-2 tsp of mustard oil and mix it. Keep it on a low flame and then place the fish fillet parcels in the pan. Keep it covered and let it cook for about 7-10 minutes on onside and turn it over for the other side to cook. "

Once the fish is cooked, open the parcel and plate it. You could add some mustard sprout, edible flowers, coriander leaves, pudina for garnishing. Serve it hot. Enjoy! "

  • Heat the banana leaves directly in a low flame so that it becomes flexible and easy to wrap.
  • Wipe the banana leaves with a dash of mustard oil before you start placing the paste so that it does not get stick to the parcel.
  • The fish fillet parcels could be either fried on a frying pan or cooked in a steamer as per your convenience.
 

Kosha Mangsho

Kosha Mangsho
Kosha Mangsho
  • PREP TIME 20 MINS
  • COOKING TIME 45 MINS
  • SERVES 5
  • 850 grams mutton
  • 2-3 medium sized onion
  • 2 inch ginger
  • 4 pods garlic
  • 5 elaichi (whole cloves and green cardamoms)
  • 21 inch dalchini (cinnamon )
  • 1 tsp Red chilli powder
  • 2 tsp kashmiri mirch/deghi mirch
  • 1 and 1/2 tsp Turmeric
  • 1 tsp finely powdered cumin seeds
  • 3 tbsp heaped curd
  • Salt To taste
  • 6 tbsp Mustard oil

To marinate the mutton add ½ to 1 cup of curd, 1-2 tsp of red chilly powder, 1 tsp of roasted coriander powder, a pinch of turmeric powder and salt. Marinating the meat 6-8 hours in advance is recommended."

Add 2-3 spoons of mustard oil into your pan and let it become hot. Once the oil is hot, add couple of bay leaves, 2-3 dried red chilies, a cinnamon sticks, 2-3 cardamoms and 2-3 cloves. Once the spices start crackling, add the next mixes."

Add 1 cup of minced onions into the pan. Stir the mix until it gets caramelized. Once it’s caramelized add ginger garlic paste into it. Stir the mix until its dry and get the brown color. "

Add the marinated mutton into the mix. Add a dash of red chilly powder, coriander powder and keep it shut and let it cook. It may take 30 to 45 mins to cook. Once it is cooked, plate it and garnish it with some green chilies and a pinch of chopped coriander leaves. Serve it hot. Enjoy!"

While cooking meat, you should first cook it over high flame to seal the juices and then you can lower down the heat and cook till it becomes tender.  

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.

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.

Butter Chicken

Butter Chicken
Butter Chicken Partner
  • PREP TIME 10 MINS
  • COOKING TIME 15 MINS
  • SERVES 4
  • 1 packet Soul Butter Chicken Instant Wet Masala
  • 1/2 kg Boneless chicken
  • 2-3 tbsp butter cubes
  • 1 cup Yogurt
  • 1 tbsp red chilly powder
  • 1 tbsp Ginger-garlic paste
  • Salt to taste

Step 1 Cut open the Soul Butter Chicken Instant Wet Masala pouch and put it into a bowl. Add 200 ml water to dissolve the de-hydrated masala and mix it until it becomes soft and a gravy form. Let it sit on the side. "

Step 2 Marinate the boneless chicken pieces with little bit of salt, a dash of red chilly powder, a touch of ginger garlic paste, 1-2 tbsp yogurt and mix it well and let it rest aside for 5-10 minutes. "

Step 3 Heat 2-3 tbsp spoon of butter in a pan and let it melt. Once the butter is dissolved and hot, slide the marinated chicken pieces into the pan and mix it and keep it covered for 4-5 minutes. Add the Soul Butter Chicken Masala mix into the pan and stir it. Keep it covered for 10-15 minutes until the chicken is cooked. Add some fresh crème or cashew nut paste to make the dish a bit tastier. Add some finely chopped fresh coriander for flavor and serve it hot. Enjoy ! "

  • When looking for instant cooking products choose the ones which do not have added preservatives.
  • Chicken pieces could be marinated 3-4 hour in advance so that it becomes tender and it will absorb all the spices and masala faster.

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.

Chicken Biryani

Chicken Biryani
Chicken Biryani
  • PREP TIME 15 MINS
  • COOKING TIME 10 MINS
  • SERVES 2
  • 16 pieces chicken (750 grams of chicken)
  • 1.5 cups Basmati Rice (Soaked and drained)
  • 2-3 black cardamom (Salt to taste)
  • 1 inch Cinnamon
  • 1 bay leaves
  • 2-3 Green Cardamom
  • 3-4 cloves
  • 2 tbsp ghee (Plus for drizzling)
  • 1 tbsp caraway seeds (shahi jeera)
  • 2 medium onions (sliced)
  • 1 tbsp Ginger-garlic paste
  • 1/4 teaspoon Turmeric powder
  • 2 teaspoon Red chilli powder
  • 1 teaspoon coriander powder
  • 1 tbsp biryani masala
  • 3/4 cup Yogurt
  • 1/2 cup chopped fresh coriander leaves
  • 1 cup fresh mint leaves
  • 1 cup browned onions + for garnishing (A generous pinch of saffron, soaked in warm water)
  • 5-6 Green Chillies (slit)
  • 1 inch fresh ginger (cut into juliennes )
  • 2 teaspoons rose water (Whole wheat dough (atta) to seal)

Boil sufficient water in a deep non-stick pan. Add salt, black cardamoms, cinnamon, bay leaf, green cardamoms, cloves and Daawat Biryani Basmati Rice, cover and cook till the rice is fully done. Strain and set aside"

Heat ghee in a deep non stick pan, add caraway seeds and onions, mix and sauté till onions turn golden."

Add ginger-garlic paste and mix. Add turmeric powder, red chilli powder and coriander powder, mix well and sauté for 2-3 minutes."

Add chicken pieces, salt, biryani masala, mix well and cook for 3-4 minutes. Add yogurt and mix. Add half the chopped coriander, half the mint leaves, half the browned onions and cooked rice. Spread the rice evenly."

Drizzle saffron water on top and add green chillies, ginger juliennes, remaining browned onions, remaining chopped coriander and remaining mint leaves. Drizzle some more ghee and rose water and top."

Roll the dough into a long cylinder and press onto the edges of the pan. Place the lid on top, press to seal and cook on low heat for 15-20 minutes."

Let it stand for 5 minutes. Open the lid and transfer the biryani onto a serving plate. Serve hot garnished with browned onions and mint sprig"

Cooking Tips • In order to keep the rice fluffy with each grain separate, pre-soak the rice for about an hour and drain. When ready to cook, heat a pot, add 75g ghee (clarified butter), followed by the rice. Sauté for 3-4 minutes. Add 1.5 litres of water, cover and cook till al dente. • Instead of cooking oil, use ghee as it will make the biryani tastier and flavorsome. • If cooking with meat, marinate with spices, salt and yoghurt to tenderize and to ensure the meat is well flavored. • To avoid the biryani from sticking to the bottom of the serving dish, place sliced tomatoes as the bottom layer, and then top with biryani. • When adding saffron, soak in a small quantity of hot water for about 10-15 minutes. When ready, use the strands as well as the water, which will add yellow color. • If you burn the biryani, turn off the heat immediately. Transfer the good portions into a different dish, and add dried lemon to balance out the charred flavor. • When cooking dum style, use pastry sheets to cover the clay or copper pot. It is faster than rolling out the dough yourself. • A mistake most people make when making biryani is overcook it. Turn off the heat at the right time. (This tine varies depending on whether you are cooking meat, vegetable or fish.) • Lamb will result in the most flavorsome biryani, but takes the longest to cook. For quick biryanis, use shrimp or vegetable.

Chicken Lollipops

Learn how to make Chicken Lollipop a popular and delicious chicken starter recipe

Chicken Lollipos
Chicken Lollipos
  • PREP TIME 10 MINS
  • COOKING TIME 15 MINS
  • SERVES 4-5
  • 8 whole chicken wings
  • 3/4 teaspoon garlic paste
  • 1/2 teaspoon red chilli paste
  • 1/4 teaspoon light soy sauce
  • 1/2 teaspoon white vinegar
  • Pinch of white pepper powder
  • Salt to taste
  • 1/4 cup refined flour
  • 1/4 cup cornstarch
  • 1 egg
  • Oil for deep frying

Clean and wash the chicken wings. Cut off the wingtips, remove the thin bone and pull the flesh to one end of the thick bone to make a ‘lollipop’."

To make the marinade, put the garlic paste, one teaspoon red chilli paste, soy sauce, vinegar, white pepper powder and salt in a large bowl and mix well. Add the chicken wings, mix well and keep the bowl in the refrigerator to marinate for two hours."

Meanwhile, mix refined flour, cornstarch, egg, remaining red chilli paste and salt in another bowl. Whisk thoroughly, with some water if required, to make a thick batter of pouring consistency. Rest the batter for fifteen to twenty minutes."

Heat oil in a wok, dip the marinated wings in the batter and deep-fry on moderate heat, turning them over frequently, for three to four minutes, or until crisp and golden brown."

Drain on absorbent paper. Serve hot with Sichuan sauce."

  • Chicken wings made into lollipops are available in supermarkets, or ask your butcher to make them for you.
  • Marinate the chicken wings / drummettes in yogurt as it really helps to yield soft and tender chicken when fried or grilled. Keep the mix covered for about 2-3 hours for better results.
  • Ensure that you peel off the skin of the chicken wings / drummettes before margination.

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.

Masala Pomfret

It is one of the easiest fish dish to make. You can try it as an appetizer or serve with the main course. Learn how to make Masala Pomfret by chef Afraz Shaikh only on cookmydish.in

MASALA POMFRET
MASALA POMFRET
  • PREP TIME 10 MINS
  • COOKING TIME 15 MINS
  • SERVES 2
  • 2 fresh pomfrets (600 grams each)
  • Salt to taste
  • Crushed black peppercorns to taste
  • 1 teaspoon Red chilli powder
  • 1/2 teaspoon Turmeric powder
  • 6 tbsp olive oil
  • 1 tbsp garlic paste
  • 1 tbsp red chilli paste
  • 1 tbsp fresh coriander leaves paste
  • 1 tbsp Tamarind pulp
  • 1/2 teaspoon clovepowder
  • 1/2 cup rice flour
  • 1 tbsp chopped fresh coriander leaves
  • 1 medium onion, cut into rings
  • lemon, cut into wedges

1. Make one centimeter deep slits on either side of the pomfrets. Apply salt, crushed black peppercorns, red chilli powder and turmeric powder and set aside to marinate for fifteen minutes."

2. Prepare another marinade with two tablespoons olive oil, garlic paste, red chilli paste, fresh coriander leaves paste, tamarind pulp, clove powder and a pinch of salt. Apply this on the pomfrets on all sides. Set aside for another fifteen minutes."

3. Heat a tawa. Roll each pomfret in rice flour and place on the tawa. Drizzle some olive oil all round the fish and cook for two to three minutes. When the underside is golden flip over, drizzle some more olive oil all round and cook till the other side is evenly golden."

4. Garnish with coriander leaves and serve hot with onion rings and lemon wedges. "

Cooking Tips
  • Hold the fish by the tail and gently slide it into the oil. Letting go the whole fish along the side of the pan as close to its surface as possible will produce least amount of oil splash.
  • Keep the flame in medium heat for frying the fish better and to get a crispy pomfret fry.
 
  • Wrapping the fish with a piece of banana leaf would prevent the fish from absorbing a lot of oil. You could brush the banana leaf with few drops of oil so that it does not get stick to the fish while frying.
 
  • Clean the oil splatters off your stove as soon as possible. Heat dries the oil into varnish which becomes more difficult to remove with each passing hour.
 
  • Adding curry leaves to the oil before sliding the fish inside the frying pan would help the dish to have a nice aroma of the curry leaves and it’s healthy too.

Mutton Do Pyaza

Mutton cooked with plenty of onions, as the name suggests, is simply delicious

Mutton Do Pyaza
Mutton Do Pyaza
  • PREP TIME 1 MINS
  • COOKING TIME 15 MINS
  • SERVES 2
  • 12 chops mutton
  • 4 pieces Whole dry red chilies
  • 6 pieces green chilies
  • ¾ cup ghee
  • 2 teaspoons Fenugreek seeds (methi dana)
  • 2 tablespoons coriander seeds
  • 2 tablespoons Pomegranate seeds (anardana)
  • 1 tablespoon cumin seeds
  • 2 tablespoons lemon juice
  • 8 onions
  • 2 piece Ginger chopped
  • 2 tablespoon Fresh mint leaves, chopped
  • 1 teaspoon Turmeric powder
  • to taste salt
  • ½ teaspoon Garam masala powder
  • 2 tablespoons Fresh coriander leaves, chopped

1. Soak red chillies in half a cup of hot water. Chop two green chilies and slit the remaining. Sauté slit green chillies in one tablespoon of ghee, drain and set aside. Roughly chop four onions and slice the remaining."

2. Coarsely grind fenugreek seeds, coriander seeds and pomegranate seeds separately. "

3. Grind together cumin seeds and red chillies with one tablespoon of lemon juice. Apply this paste to the chops and marinate for one hour preferably in a refrigerator."

4. Heat the remaining ghee in a pan and add chopped green chillies, chopped onions and ginger. Sauté till light brown. If required, sprinkle water. Drain, cool and blend to a paste. Strain the ghee and heat it again. Add fenugreek seeds, sliced onions and mint leaves. Sauté well and add the marinated chops. Sauté till dry."

5. Add coriander seeds and one-fourth cup of water. Mix well and simmer till dry. Add pomegranate seeds, turmeric powder, salt and half a cup of water. Once it boils, lower the heat and simmer till almost dry. "

6. Add garam masala powder, fried green chillies and coriander leaves. Cover and cook on low heat for five to seven minutes. "

7. Add fried onion paste, mix well and cover and cook on low heat for fifteen to twenty minutes."

8. Sprinkle the remaining lemon juice, mix and serve hot."

Cooking Tips
  • The most difficult and important task for a perfect mutton dish is to make the mutton tender and soft. There are many ways to do so.  Slice the mutton in small and thin pieces and mix it with curd and keep aside for 1-2 hours.
  • Cooking mutton with raw papaya in it would help the mutton cook well and become soft and tender
  • Cooking slowly would also help mutton to become tastier, soft and tender.

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.