EGG SUKHKHA !!!!

INGREDIENTS:-

eggs -5
onions finely sliced - 4 large
coriander pow - 2 tbl sp
chilly pow - 2 tbl sp
tomatoes finely chopped - 2
garlic-ginger paste - 2 tbl sp
oil - 2 tbl sp
salt - as required
dessicated coconut - 1 cup (if you are using freshly grated coconut then fry them in lil ghee for a while)

METHOD:-

1. Peel the boiled eggs and cut them into half.
2. Heat the non-stick kadai, pour 2 tbl sp oil and add finely sliced onions, ginger-garlic paste, coriander pow, dessicated coconut. Fry until it turns slightly brown.
3. Add chilly pow and tomatoes and mix well.
4. Add water to get the desired consistency and add salt.
5. Let it boil well for about 5-10 mins.
6. Now add the boiled and halved eggs and boil it again.
7. Garnish it with coriander leaves.

HAPPY COOKING :))))))))

and here's a tip:-

You can use same recipe for mushroom, paneer, baby corn, baby potatoes etc.

CHILLY GARLIC STIR FRIED MUSHROOMS !!!!

I adapted this recipe from my lovely FB friend, an ace cook, KAF admin Shyamala Kini. It takes no time to cook and tastes great.

INGREDIENTS:-

olive oil - 1/2 tsp
coconut oil -  1/2 tsp
mushrooms - 200gm
garlic - 1 pod
chilly flakes - 2 pkts ( i used the PIZZA HUT ones)
salt to taste
pepper- 1/2 tsp
coriander leaves for garnishing
ajinamoto - 1 pinch (optional)

METHOD:-

1. Wash mushrooms and slice and keep it aside.
2. then take a nonstick pan and put both the oils(i used coconut oil too because my hubby don't like olive oil. If u want you can use only olive oil), add finely chopped garlic and red chilly flakes and saute it for a while.
3. Add the mushrooms and add lil salt-pepper and lil ajinamoto then add some coriander leaves and mix well (don't add water).
4. Your dish is ready. Serve hot.

HAPPY COOKING :))))))

and here's an tip :- 

For extra taste and flavour add lots of curry leaves with chopped garlic and chilly flakes.

WATER MELON FRUITDALI ....ONE MOR YUMMY WAY 2 EAT WATER MELON !!!!

I adapted this recipe again from SEEMA'S DINE DEVINE.

INGREDIENTS:-

kuve flour(arrowroot powder) - 1/2 cup
watermelon juice - 2 cups
sugar - 1/2 cup
cardamom pow - lil
ghee for greasing plate

METHOD:-

1. In a bowl soak 1/2 cup kuve flour for 1/2 an hour. & keep aside.
2. Now discard the upper portion of water as flour will settle down.
3. Now add 2 cups watermelon juice ( don't add water while making juice)+1/2 cup sugar+lil cardamom pow. Mix thoroughly without any lumps.
4. Pour the mixture in a pan, stir the mixture gently on a gas, once it starts boil, simmer the flame & keep stirring it...it leaves its side or when it gets thick consistency switch off the gas.
5. Grease the plate with lil ghee and spread the mixture and allow it to cool down. Now cut into desired shape and serve chilled.

Tip:- You can prepare it for Valentines day just by giving heart shape like i did below :D

HAPPY COOKING :)))))

and here's an tip:-

You can make fruitdalis like this by using any kind of juices like grape juice, pineapple juice etc.

MASALA GOBHI !!!!!!!!

I adapted this recipe also from SEEMA'S DINE DEVINE. She posts such a yummy and attractive posts that i am trying her recipes almost everyday :D For a change i added capsicum here coz my son likes it very much :)

INGREDIENTS:-

Gobhi florets - 2 cups
onion - 1
capsicum - half
tomatoes - 2
garam masala pow - 1tsp
chilly pow - 1/2 tsp
coriander pow - 1 tsp
kasoori methi - a pinch
salt to taste
coriander leaves for garnishing
turmeric pow - 1/4 tsp

Grind this together:-
coriander leaves - small bunch
green chillies - 3-4 nos
cashew nut -4-5 nos
onion - 1 no
garlic flakes - 6

METHOD:-

1. Steam the gobhi along with lil water, pinch of turmeric pow and salt. Keep it aside.
2. In a pan put 1 tblsp oil, fry chopped onion+chopped capsicum, add chopped tomatoes fry for 2 mins.
3. Add ground paste and fry until raw smell disappears.
4. Add garam masala pow+chilly pow+coriander pow...fry for a while.
5. Now add steamed gobhi florets and lil water stir and bring to boil.
6. Finally add pinch of kasoori methi and switch off the flame.
7. Garnish with coriander leaves and lil butter(optional).

HAPPY COOKING :)))))

GOBHI KABAB !!!!!

I adapted this recipe from SEEMA'S DINE DEVINE.  A very easy and quick to prepare starter. A perfect snack for rainy season. For a change i added thandoor masala pow here.

INGREDIENTS:- 

Gobhi florets - 15-20
Bengal gram flour(besan) - 1/2 cup
Rice flour - 2 tbl sp
Cornflour - lil
Turmeric pow- 1/2 tsp
salt to taste
garlic flakes - 5
Ginger - 1/2 inch
chilly pow - 3 tsp
jeera pow - 1/2 tsp
vinegar - lil
chopped curry leaves - half fistful
oil for deep frying
thandoor masala pow - 1/2 tsp

METHOD:-

1. Wash and drain gobhi florets and keep aside.
2. In a bowl combine besan flour+rice flour+cornflour+turmeric pow+thandoor masala pow+salt to taste+crushed ginger(1/2 inch) and garlic(5 flakes) but i use 1tsp ready made ginger-garlic paste here)+chilly pow+jeera pow+vinegar+chopped curry leaves.
3. Add lil water to make it a thick paste.
4. Now dip each gobhi florets in thick batter and deep fry.
5. Serve hot with hot steaming tea.

HAPPY COOKING :))))))

COFFEE CAKE !!!!!!!

I baked it on hubby's bday last year. 

INGREDIENTS:-

instant coffee pow - 3 tbl sp
boiling water - 1/4 cup
maida(all purpose flour) - 1 and 1/2 cup
baking soda - 1/2 tsp
salt - a pinch
sugar pow - 1 cup
butter - 1/2 cup
honey - 2 tbl sp
vanilla essence - 1 and 1/2 tsp
milk - 1 cup

METHOD:-

1. Dissolve coffee pow into boiling water and keep aside. Allow it to cool.
2. Combine flour+baking soda+salt.
3. In a seperate vessel mix sugar+butter.
4. Add coffe solution+sugar+honey.
5. Add maida mixture+milk and mix well.
6. Grease the baking dish with butter and sprinkle some soda. Pour the cake mixture.
7. bake it in preheated oven at 200*c for 40 to 45 mins or till done.

HAPPY COOKING :))))))

BREAD DAHI VADA !!!!!

No need of soaking, grinding here. This is an easy and quick recipe of making dahi vadas.

INGREDIENTS:-

bread slices - 10
paneer - 50 gm
curd - 250 gm
oil for frying
salt to taste
red chilly pow
jeera pow

METHOD:-

1. Remove the brown portion from all the slices. Soak these in water and squeeze.
2. Mix mashed paneer in soaked bread slices. Add a pinch of salt and mix well.
3. make small sized balls, flatten and deep fry until light brown.
4. Remove from oil and soak in warm water for 10 mins. Squeeze and keep aside.
5. Beat the curd. Add salt and chilly pow.
6. Add vadas and decorate with jeera pow.

HAPPY COOKING :)))))

PANEER-MUSHROOM MASALA !!!!

I adapted this recipe from APY COOKING. Goes well with chapathi/rotis/naan.

INGREDIENTS:-

paneer - 250gm
mushrooms - 12-14
onions - 2 large
tomato - 1 medium
cinnamon - 1 inch
cloves - 2
bay leaves - 1 or 2
turmeric - 1/4 tsp
kitchen king masala/thandoori masala/meet curry masala/mutton masala pow/pork vindaloo masala etc or a combination of all these - 1 tbl sp
garam masala - 1/2 tsp(optional)
chilly pow - 1/2 tsp (optional)
milk - 1/4 cup
water - approximate 1 cup
coriander leaves for garnishing
ghee - 1 tsp (optional)
oil

METHOD:-

1. Dice onions and tomatoes. Chop mushrooms into thin slices. Chop paneer inro smaller cubes.
2. In a large deep bottomed pan heat oil. Saute onion. Add gibger-garlic paste and roast till onion turns brownish (you can cover the pan to quicken the process)/ Add tomatoes and saute till completely cooked. Allow it to cool.
4. Transfer to a blender and grind into a smooth paste (without water).
4. In the same pan heat 1 tsp oil. Add cloves. cinnamon and bay leaves. With the heat on low, add the gound paste and mix.
5. Turn the heat to medium, add the powders and roast for a few mins. Check the spice level and adjust accordingly.
6. Pour milk and water, mix well and bring to a boil.
7. Add the chopped mushrooms and salt and cook covered for 4-5 mins.
8. Add ghee for extra flavour (i did not add).
9. Add paneer pieces and cook for another couple of mins.
10. Garnish with coriander leaves.

HAPPY COOKING :))))))

PANIPURI/ GOL GAPPA !!!!

PANIPURI....yummyyyyyyyyyyyy...my most favourite chat. When ever i hear the name panipuri my mouth starts watering. But i never thought making panipuri at home is this much easy. Only the thing is you should buy the puris from stores :D Rest method are damn easy like making dates-imli chutney, theeka pani, stuffing etc. You can make dates-imli chutney a little more and you can store them in freezer for a long time and this can be used as dip for samosas, dhoklas etc. Just dilute it by adding little water while serving. That's all.

INGREDIENTS FOR DATE-IMLI CHUTNEY :-

dates, deseeded(khajur) - 2 cups
tamarind, deseeded(imli) - 1/4 cup
grated jaggery (gur) - 1 cup
chilly pow - 1 tsp
hing - a pinch
salt to taste

INGREDIENTS FOR THEEKA PAANI :-

Water - 6-7 cups
chopped pudina leaves - 1/2 cup
green chilly - 1
ginger - small piece
amchur pow - 1 tbl sp
chat masala pow - 1/2 tsp
cumin pow - 1/4 tsp
black salt - a pinch (optional)
salt to taste
fresh coriander leaves. chopped for garnishing

HOW TO MAKE DATE-IMLI CHUTNEY :-

1. Wash the dates and tamarind and place them in a saucepan.
2. Add the jaggery, chilly pow. hing, salt and 4 cups of water and simmer for 20 - 25 mins.
3. Cool and strain the mixture through a sieve. OR make a fine paste in a mixer.
4. Use as required. Store refrigerated.

5. When ever required, add some water to this chutney & mix well & use it.

HOW TO MAKE THEEKA PANI:-

1. Make a paste of mint leaves+green chilly+ginger and keep it aside.
2. In a vessel, take water and mix well the mint paste in it.
3. Now, add cumin pow+chat masala+amchur pow+black salt+salt to taste and again mix well.
4. Garnish with corr leaves.
5. Chill in refrigerator till use.

ASSEMBLING PANI PURI ;-

1. Take small puri in your palm and lightly press the top to make a hole in the puri.

2. Stuff with a tsp of spiced mashed potato+1/2 tsp finely chopped onion+1/2 tsp dates-imli chutney+1/2 tsp finely chopped coriander leaves+1 tbsp chilled theeka pani. (as shown in the main picture). This is one method of assembling panipuri.
                                             OR 
you can use leftover masala puri gravy too. Add little more soaked & cooked green peas to this gravy & mix well as i did here.

3.  Now add 1/2 tsp of dates imli chutney.

4. Now add 1/2 tsp finely chopped onions.

5. Now add little sev.

6. Now pour 1 tbl sp of chilled theeka paani.

7. Stuff the delicious pani puri into your mouth.

HAPPY COOKING :))))))

ONION-CAPSICUM S/W !!!!!

INGREDIENTS:-

Bread slices - 4-6
mozzarella cheese - 4 tbl sp
green chilly - 1/2 (i used green chilly sauce here
finely chopped onion - 2 tbl sp
finely chopped capsicum - 2 tbl sp
finely chopped coriander leaves - 1/2 tsp
butter - 2 tbl sp
salt to taste

METHOD:-

1. Chop the onion, capsicum, green chilly and corr leaves.
2. Grate the cheese. Add the chopped ingredients and salt. Mix well.
3. take 2 slices of bread. Butter one slice and put 2-3 spoonful of cheese mixture on it,. Cover with the second slice and butter on top. Do the same with the rest of the bread.
4. Grill the sandwich until nicely brown,
5. Serve hot.

HAPPY COOKING :))))))

COFFEE BYTES !!!!!

COFFEE BYTES...My own recipe. I am a great fan of coffee bytes chocolates. since from my childhood. One day, i prepared CHOCOLATE LADDOOS using milkmaid but still 1/4 tin milkmaid was there. Just wanted to prepare something using COFFEE as that is my fav flavour. So, i added instant coffee pow+lil sugar pow+lil chocolate syrup and instead of butter i used ghee and followed the same procedure as of CHOCOLATE LADDOOS . To my surprise the taste was almost similar to my fav COFFEE BYTES. It tasted awesome !! My son also liked  it a lot.

INGREDIENTS:-

milkmaid- 100gms

ghee- 1tsp + 1/2 tsp  more for greasing the plate

powdered sugar- 1tsp

instant coffee pow(any)- 1 tbl sp

chocolate syrup- 2tsp

METHOD:-

1. In a kadai put 1 tsp ghee.

2. Now add milkmaid + powdered sugar+instant coffee pow+chocolate syrup and mix them well until the ghee leaves the sides of the dish.

3. Grease the plate with ghee and spread this mixture on the plate.

4. Let it cool....then cut them into squares and wrap them. 

HAPPY COOKING :)))))))

CHOCOLATE BADAM PEDAS !!!!!

INGREDIENTS:-

ghee - 1/2 tsp
milkmaid - 1 tin(400gm)
chocolate flavoured badam pow - 6 tbl sp
sugar pow - 1 tbl sp
cardamom pow - 2 pinches
extra ghee - 1/2 tsp

METHOD:-

1. In a thick non stick pan, heat 1/2 tsp ghee.
2. Reduce the heat to medium. Add milkmaid and stir continuously for 15-18 mins on a medium to low heat or until the mixture slightly thickens.
3. At this stage, add milk pow+sugar. Stir continuously for another 15 mins until it thickens and leaves from the sides of the pan.
4. Sprinkle cardamom pow and mix well.
5. Switch off the heat and keep aside to cool for half an hour.
6. Apply remaining ghee on both the palms and shape the mixture into small balls/pedas.
7. Decorate with cashew nut splits / almonds (optional).  

      
and here's a tip:-

You can make plain pedas by adding 4 tbl sp milk pow instead of badam pow to the recipe. below is the pic of plain pedas.

( This is the pic of plain pedas)

HAPPY COOKING :))))))

THUNDER MUSHROOMS / GUD GUD ALAMBE TAWA MASALA !!!!!!!

I adapted this recipe from SEEMA'S DINE DEVINE. Believe me this is the one of best recipes i have prepared using thunder mushrooms. Everyone liked it at home.

INGREDIENTS:-

peeled thunder mushrooms - 1 cup
onion cubes - 1/2 cup
capsicum cubes - 1/4 cup
tomato puree - 1/2 cup ( i used 1 big finely chopped tomato instead of tomato puree here)
chilly pow - 3 tsp ( i used 2 tsp here)
coriander pow - 1 tsp
garam masala pow - 2tsp ( i used 1 tsp thandoor masala pow+1 tsp MTR pav bhaji masala pow here)
jeera seeds - 1/2 tsp
turmeric pow - 1/4 tsp
ginger-garlic paste - 1 tsp
oil  - 2 tsp
curry leaves for seasoning

METHOD :-

1. In a pan put oil, splutter jeera seeds and curry leaves.
2. Now saute onion and capsicum until it becomes 1/2 cooked. Remove from the pan and keep it aside.
3. In the same pan put 1 tbl sp oil, add tomato puree until raw smell disappears.
4. Add ginger-garlic paste+red chilly pow+coriander pow+turmeric pow+garam masala pow and fry for a while.
5. Add 1/2cup water+mushroom+salt to taste. Cover the lid and cook until mushrooms become soft.
6. Finally add fried onion-capsicum mixture. Stir and switch off the flame.

NOTE:  Same recipe can be done with paneer or button mushrooms.  

HAPPY COOKING :)))))

MUGHLAI PANEER !!!!

I adapted this recipe from NIYA'S WORLD. This s a must try paneer recipe. very rich gravy and rich in taste too. But i skipped the step adding fresh cream to the gravy as i don't had that at home. And i added milk instead of water while cooking. It gives the gravy same texture and taste too.

INGREDIENTS:-

paneer - 200gms cut into cubes
oil - 1 tbl sp
onion, finely sliced - 1 large
tomato, finely chopped - 1
saffron - 2 strands(soaked in 1tsp of milk) (optional)
water - 1/2 cup/50 ml ( i added milk instead of water here)
salt - 1/2 tsp or to taste
fresh cream - 1 tbl sp (i skipped this step)
1 tsp extra fresh cream for garnishing (i skipped this step)
chopped coriander leaves - 1 tbl sp for garnishing 

FOR MUGHLAI MASALA:-
turmeric pow- 1/4 tsp
charoli - 1 tsp (optional) ( i skipped this)
cashew nuts, chopped - 1 tbl sp
hole red chillies - 4 or 1/2 tsp red chilly pow
garlic, chopped - 6 flakes
ginger, chopped - 1/2 inch
cumin seeds(jeera) - 1/2 tsp
cinnamon - 1 inch
cloves - 3
black cardamoms - 2

Make a smooth paste of above ingredients in mixture.

METHOD:-

1. Heat 1 tbl sp oil and fry onion till golden brown in colour.
2. Add ground mughlai masala and lightly fry till fragrant on a low heat for 5-7 mins.
3. Add finely chopped tomato and diluted saffron(optional). Fry for a few mins (till tomatoes are well blended with mughlai masala).
4. Then add paneer pieces. Stir to coat paneer with masala. Add salt to taste.
5. Pour 1/2 cup/50 ml milk. let it come to a boil. Then reduce heat. ( you can add 1/4 cup of water if you think gravy is too thick).
6. Cover and cook till paneer softens, stirring occasionally.
7. Finally add fresh cream and mix well ( i skipped this step).
8. Do not heat again. There should be a thick creamy gravy when the paneer is done.
9. Garnish with chopped coriander leaves and extra cream.

HAPPY COOKING :)))))))

and here's an tip :-

Soak paneer in water for half an hour before adding it to the gravy. Paneer will become soft.

BREAD RAS MALAI !!!!!

Ras malai...who don't like this dessert now a days...this is the easiest way of preparing ras malai. I adapted this recipe from SEEMA'S DINE DEVINE.

INGREDIENTS:-

milk - 2 cups

condensed milk - 2 tbl sp

saffron - few strands

sugar - 2-3 tbl sp

badam - 10

cardamom pow - 1/4 tsp

fresh bread - 5 slices

ghee - 1 tsp

METHOD:-

1. Grease a kadai with 1 tsp ghee.

2. Add 2 cups milk and 2 tbl sp of condensed milk in it. Boil and keep stirring till it becomes thick.

3. Squeeze saffron in lil milk and add this to the boiling milk and keep stirring.

4. Add 2-3 tbl sp of sugar and chopped badams. Continue stirring till rabri becomes thick.

5. Add cardamom pow and put off the flame. Allow it to cool and refrigerate.

6. Cut the bread into round circles with a help of a katori/ cookie cutter. Place this bread in a bowl and pour the rabri on top.

7. Serve chilled.

HAPPY COOKING :)))))

CAPSICUM-ONION SANNAPOLO/ CAPSICUM-ONION SPICY DOSA !!!!!

INGREDIENTS:-

Raw rice - 1 cup
Red chilly – 10
Red chilly pow - 1 tsp
Tamarind pulp – 1 Teaspoon
Asafoetida (soft ) Size of a peanut
Salt – To taste
Cooking oil 1/4 cup
Capsicum - 1
Onion - 1

METHOD:-

1. Wash and soak for about 1 hours.
2. Drain water rice and keep it aside.
3. Grind soaked rice+red chilly+red chilly pow+ tamarind+asafoetida+salt+lil water in the mixer to a medium course consistency.( do not make it watery)
4. Finely chop onion and capsicum mix well and add the grounded paste to it checking for salt.(The proportion of masala to capsicum-onion is 1/3 cup masala and 1 cup of the mixed veggies).
5. Place a dosa skillet with 1 teaspoon of cooking oil in it on low flame. When hot, just place a handful of the dosa-veggie mix on the skillet and flatten with your palm to required thickness and close it with a lid.
6. When cooked, just reverse the dosa and splash a little oil on it on medium or low flame depending upon your burners. Cooking on low flame will turn dosas very crispy and tasty.
7. Serve hot with steaming hot rice. Actually goes well with boiled rice (paej).
8. Keep remaining masala paste in the fridge and make spicy dosas when ever you want to eat.

and here's an tip:-

1. You can make different type of spicy dosas using this paste like cabbage-onion dosa, simply onion dosa, bamboo shoot dosa, methi leaves-onion dosa, mushroom(both thunder mushroom and button mushroom) and onion dosa etc.
2. You can use this paste to make bhajiyaas (we call podis in konkani) also. Add lil water+lil cornflour/lil bengal gram flour for crispness.

(here is the pic of cabbage-onion spicy dosa)

HAPPY COOKING :)))))))))))

KHAMAN DHOKLA !!!!!!

KHAMAN DHOKLA is a very common and popular dish of Gujrath. I tried to prepare dhokla in m/w too and it turned out too good. But forgot to click the pic :( Anyways, next time when i prepare will click the pic and post it along with recipe. Btw, i adapted this recipe from TARLA DALAL.

Ingredients:-

1 cup besan (bengal gram flour)
1 1/2 tbsp semolina (rava)
4 tsp sugar
1 tsp ginger-green chilly paste
1/2 tsp citric acid (nimbu ka phool) or 1 tsp lemon juice
salt to taste
2 tsp fruit salt

For tempering:-

3 1/2 tsp oil for greasing and cooking
1 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til) (i used JEERA instead of sesame)
1 tsp chopped green chillies ( i skip this )
a pinch of asafoetida (hing)
2 to 3 curry leaves (kadi patta)

For The Garnish

2 tbsp chopped coriander leaves (dhania)

Method;-

1. Combine the besan, semolina, sugar, ginger-green chilly paste, citric acid and salt along with little water (approximately ¾ cup) in a bowl and mix well with the help of your hand to get a smooth and thick batter.
2. Divide the batter into 2 equal portions and keep aside.
3. Add 1 tsp of fruit salt to a portion of the batter and mix gently.
4. Pour the batter immediately into a greased 125 mm. (5") diameter thali and spread evenly by rotating the thali clockwise.
5. Steam in a steamer for 12 to 15 minutes or till the dhoklas are cooked. Keep aside.
6. Repeat the steps 3 to 5 to make one more thali of dhoklas.
7. Heat 3 tsp of oil in a small pan and add the mustard seeds.
8. When the seeds crackle, add the sesame seeds. Green chillies, asafoetida and curry leaves, mix well and sauté on a medium flame for a few seconds.
9. Remove from the flame and add  1/4 cup  of water and mix well.
10. Pour this tempering over the dhoklas.
11. Cool slightly and cut into equal sized pieces.
12. Serve hot garnished with coriander.
13. 
    

HAPPY COOKING :))))))))

and here's a tip:-

You can add 1/4 tsp turmeric pow  for the batter. Dhoklas will look more beautiful and healthy too.

CHICKEN GHEE ROAST !!!!!

 I adapted this recipe from SEEMA'S DINE DEVINE. And my son told me it tasted great !

 INGREDIENTS:-

CHICKEN - 1KG

CURDS - 1/2 LTR

GARLIC- 15 FLAKES

RED LONG CHILLIES(KUMTE)- 2 HANDFUL

GINGER GARLIC PASTE -2TSP

TURMERIC POWDER-1/2 TSP

JEERA-1TSP

SALT TO TASTE

GHEE-200 GMS

 METHOD:

1.Marinate the chicken with salt,turmeric powder and ginger garlic paste.keep it aside for 1/2 an hr.

2. Slit the chillies and collect only broken chillies and discard the seeds.now boil the chillies for 5 minutes,drain and wash it twice and squeeze out the water and keep aside.

3.Boil the curds for 2-3 minutes,drain it and discard the water.collect thick portion of curds and keep it aside.

4.Paste the boiled and washed chillies,thick curds,garlic and jeera to a smooth paste.

5. In a pan heat ghee and fry the ground paste until it becomes dark brown.

6. Add the marinade chicken cover and cook till done.

7. Delicious ghee roast is goes well with neer dosa or steamed rice.

 

HAPPY COOKING :)))))) 

SHAHI CHICKEN KORMA !!!!

INGREDIENTS:-

500 gm chicken( preferably boneless)
10 Cashew Nuts (chopped)
5 Almonds (chopped)
3 tbsp Clarified Butter
½ tbsp Garam Masala
3 Onions (chopped)
8 Garlic Cloves (crushed)
1 tbsp Coriander Powder
1 tbsp Red Chili Powder
1 tbsp Turmeric
½ tsp Lemon Juice (fresh)
1 cup Yogurt (fresh and thick)
1 inch of Ginger (grated)
½ cup Coriander Leaves (chopped)

METHOD:-

1. Beat the yogurt well and mix chicken, turmeric and salt.
2. Marinate for 20 minutes.
3. Heat clarified butter or ghee in a pan and fry onion, garlic and ginger for a minute.
4. Add coriander powder and red chili powder, fry for a few seconds.
5. Now, add the marinated chicken and fry for 10 minutes on a low flame.
6. Add 2 cups of water and stir it.
7. Cover it tightly and cook for 35 minutes on a low flame.
8. Now, add garam masala and dry fruits. Mix it well.
9. Garnish with coriander leaves.

HAPPY COOKING :)))))))