Zafrani Mutton

 

           If you wish to give a bit of a Royal touch to your dish, then go ahead and prepare this Mughlai delicacy which is a must try. This great party recipe is very delicious, divine and apt to be served on special occasions. Brimming with flavor, the perfectly cooked mutton will melt in your mouth and deserves a spot on your weekend dining table.

           The addition of saffron and kewra water gives a nice aroma to the lovely thick gravy. This particular dish is best relished with steamed rice, plain biryani, naan or tandoori roti. So check out a quick step by step pictorial recipe to prepare my version of this exotic restaurant style royal dish.

 

Marination - 

• 500 gms. mutton with bones, curry cut
• 1/2 cup yoghurt, whisked
• 1 tbsp. ginger-garlic paste
• 2 tbsp. oil
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1/2 tsp. pepper powder
• 1 tbsp. roasted coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tsp. kasuri methi, crushed

Other ingredients - 

• 2 tbsp. ghee
• 1 tbsp. oil
• 1" cinnamon stick
• 2-3 green cardamoms
• 4 cloves
• 1-2 onion, chopped
• 2 pinches of saffron & 1 tsp. kewra water soaked in 1/4 cup water
• 1 sprig of coriander leaf to garnish

          Marinate the mutton with all the mentioned ingredients overnight. 

          Heat oil and ghee in a kadai / pan. Temper with cinnamon, cardamom and cloves. Sauté for a few seconds. 

          Add the onion and sauté till light brown. Now add the marinated mutton and continue to stir fry on a low flame till the oil separates.

          Add 1 cup water and pressure cook for 20 minutes on a low flame after the first whistle. 

          Transfer to a kadai and simmer till the gravy is slightly thick. Now add the saffron water and give it a mix. 

          Simmer further for a minute and switch off the flame. Garnish with a sprig of coriander leaf and relish with steamed rice. plain biryani, naan, tandoori roti or chapatti. 

                           Marinate the mutton with all the mentioned ingredients overnight. 

                       Heat oil & ghee in a pan. Temper with cinnamon, cardamom & cloves. 

                       Sauté for a few seconds. Add onion & sauté till light brown. 

                       Add marinated mutton & stir fry on a low flame till the oil separates.

                                  Add 1 cup water.

                            Pressure cook for 20 minutes on a low flame after the first whistle. 

                                 Transfer to a kadai & simmer till the gravy is slightly thick. 

                       Add the saffron water & simmer for a minute & switch off the flame. 

                       Garnish with a sprig of coriander leaf & relish with steamed rice. plain

                       biryani, naan, tandoori roti or chapatti. 

Tomato Chicken

 

            If you are looking for a simple chicken curry, then you need to try this easy No-Frills Tomato Chicken. It is a must try recipe that can be served during special occasions. In this recipe, the chicken is first fried and then cooked in a tomato based curry. It is very yummy, divine and is a great party recipe. It goes very well with steamed rice, jeera rice, plain biryani, kulcha, tandoori roti, naan or just plain chapatti. So check out the step by step pictorial recipe to prepare it.

• 500 gms. chicken, curry cut
• 3 tbsp. oil
• 2 bay leaves
• 1" cinnamon
• 2-3 green cardamoms
• 1 big cardamom
• 4-5 cloves
• 1 onion, sliced
• 1 tbsp. ginger-garlic paste
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tbsp. red chili powder
• 1/2 cup tomato puree
• 2 tbsp. tomato paste
• 2 green chilies, slit
• 1/2 tsp. kasuri methi, crushed
• handful of coriander leaves, chopped

          Marinate the chicken with a pinch of salt, turmeric powder and red chili powder for an hour. 

          Heat 1 tbsp. oil in a pan and fry the marinated chicken till light golden in colour. Drain and keep aside. 

          Heat remaining oil and temper with bay leaves, cinnamon, green cardamoms, one big cardamom and cloves.

          Add the sliced onion and sauté till light brown. Now add the ginger-garlic paste and all the dry spices (except salt) mixed with some water. Cook till the oil separates. Add the tomato puree and the tomato paste. Sauté well. 

          Add the fried chicken and salt to taste. Mix everything well so that the chicken is well coated with the masala. 

          Now add 1 cup water, kasuri methi and slit green chilies. Give it a stir. Cover and simmer for 10-15 minutes or till the chicken is tender.

          When done, garnish with coriander leaves and serve with steamed rice, jeera rice, plain biryani, kulcha, naan, tandoori roti or just plain chapatti.

                          Marinate the chicken with a pinch of salt, turmeric powder & red 

                          chili powder for an hour. 

                        Heat 1 tbsp. oil & fry the marinated chicken till light golden in colour. 

                        Drain and keep aside. 

                              Heat remaining oil & temper with bay leaves, cinnamon, green

                              cardamoms, one big cardamom and cloves.

                   

                                  Add the sliced onion and sauté till light brown.

                      Add the ginger-garlic paste and all the dry spices (except salt) mixed 

                      with some water. Cook till the oil separates. 

                                 Add the tomato puree and the tomato paste. Sauté well. 

                        Add the fried chicken & salt to taste. Mix well so that the chicken is

                        well coated with the masala. 

                             Add 1 cup water, kasuri methi & slit green chilies. Give it a stir.

                         

                              Cover & simmer for 10-15 minutes or till the chicken is tender.

                                  When done, garnish with coriander leaves.

                        Serve with steamed rice, jeera rice, plain biryani, kulcha, naan, tandoori 

                        roti or just plain chapatti.

Zafrani Chicken

 

           If you wish to give a bit of a Royal touch to your dish, then go ahead and prepare this delicacy which is a must try. It is very delicious, divine and apt to be served on special occasions. The addition of cashew nuts gives a nice creamy texture to the gravy along with the rich aroma coming from the saffron. 

           This particular recipe is cooked in a milk-saffron based gravy and is relished with steamed rice, plain biryani, naan or tandoori roti. So check out a quick step by step pictorial recipe to prepare my version of this exotic Mughlai dish.

 

• 500 gms. Chicken with bones, curry cut
• 3-4 tbsp. ghee
• 1" cinnamon stick
• 2 green cardamoms
• 1 large cardamom
• 4 cloves
• 2 whole dry red chilies
• 2 bay leaves
• 1 onion, sliced
• 8-10 cashew nuts
• 1 tsp. ginger-garlic paste
• 1/2 turmeric powder salt to taste
• 1 tbsp. coriander-cumin powder
• 1 tbsp. red chili powder
• 1/2 tsp. garam masala powder
• 1 tsp. roasted kasuri methi, crushed
• 1 cup milk
• 1/4 tsp. saffron
• 2 tbsp. coriander leaves

                    In a small small, mix together ginger-garlic paste and all the dry spices (except garam masala powder and kasuri methi). Keep aside. Soak the saffron in the milk. Keep aside. 

                    Heat 1 tsp. ghee in a pan / kadai and sauté the onion till light brown. Keep aside to cool. Then grind along with the cashew nuts and 1/4 cup water into a smooth paste. Keep aside.

                    Heat remaining ghee and temper with the bay leaves, dry red chilies, cinnamon, both the cardamoms and cloves. Sauté for a few seconds. 

                    Now add the chicken and fry till light brown. Add the spice paste and continue to stir fry for 1-2 minutes. 

                     Then add the onion-cashew paste and sauté on a low to medium flame for a couple of minutes. 

                     Add the saffron milk and cook, covered till the chicken is cooked and the oil separates. 

                     Now add the garam masala and kasuri methi. Give it a stir and switch off the flame. 

                    Garnish with coriander leaves and serve with steamed rice, plain biryani, pulao, naan, tandoori roti, paratha or phulka. 

Egg Noodles in Spicy South Indian Flavour

 

          Noodles is an universal favorite and there are many versions to preparing it. It can be adapted according to individual preference. Easy and a quick recipe, noodles can be enjoyed anytime of the day or packed for a lunch box / picnic meal. 

          So check out my version of a healthy Bajra Noodles made with lots of  veggies and scrambled eggs. I added some sambar powder and idli Podi for a spicy South Indian flavour. You can simply omit the egg for a veg. version. So dish out this colourful stir fry in a new avatar and enjoy. Do check out the step by step pictorial recipe to prepare this yummy one-pot comfort food.

• 1 packet bajra noodles, boiled al dente & drained
• 2 cups chopped / sliced veggies (beans, carrots, capsicum, baby corn, mushroom)
• 1/4 cup boiled black chickpeas
• 2 eggs, beaten well with a pinch of salt & red chili flakes
• 2 tbsp. oil + 1 tsp. oil
• 1 onion, sliced
• 1 tsp. garlic, sliced
• 2 green chilies, chopped
• 1 sprig curry leaves
• 1/4 tsp. asafoetida
• 1 stock cube, crushed
• 1 tbsp. sambar powder
• 1 tbsp. idli podi 
• 1 tsp. red chili flakes 
• 1-2 tbsp. coriander leaves, chopped

          Heat 1 tsp. oil in a wok / kadai and stir fry the egg till it is well scrambled. Keep aside. 

          Heat remaining oil and sauté the onion, garlic, green chilies, curry leaves and asafoetida till translucent. 

          Add the beans, carrot and baby corn. Mix well and sprinkle some water. Cover and cook till it is fork tender.

          Now add the capsicum, mushroom, boiled chickpeas and the stock cube. Combine everything well and stir fry for 1 minute on high flame.

          Add the boiled noodles, followed by the sambar powder, idli podi and red chili flakes. Mix well and add in the scrambled eggs. 

          Give it a toss and switch off the flame. Garnish with coriander leaves and enjoy. 

                        Heat 1 tsp. oil & stir fry the egg till it is well scrambled. Keep aside. 

                     Heat remaining oil & sauté the onion, garlic, green chilies, curry leaves &                                           asafoetida till translucent. 

                     Add the beans, carrot & baby corn. Mix well & sprinkle some water. Cover 

                     and cook till it is fork tender.

                 Add capsicum, mushroom, boiled chickpeas & the stock cube. Mix well and 

                 stir fry for 1 minute on high flame.

                                 Add the boiled noodles, 

                     followed by the sambar powder, idli podi and red chili flakes. Mix well.

                      Add the scrambled eggs. Give it a toss & garnish with coriander leaves.

Chicken Soya Curry

          Chicken curry is very popular and is everyone's favourite main course. In fact, you must have had various versions of chicken curry. Now do try out my version, where I have paired chicken with soya bean granules to come up with this extremely unique and an equally yummy dish. It is a great party recipe, which is a must try, to surprise your loved ones. It is of course a great weekend lunch menu that can be enjoyed with naan, kulcha, tandoori roti, jeera rice, pulao or plain biryani.

          Just check on the marinade spices that I used. They are slightly different. I tempered the oil with mustard seeds, urad dal and chana dal. Then sautéed onion, ginger, garlic and green chilies, which I ground to a smooth paste along with fresh grated coconut, roasted peanuts, tamarind paste and yoghurt. The end result was this super yummy chicken curry to be enjoyed with your favorite Indian bread or any flavored rice.

• 500 gms. chicken, curry cut
• 1/4 cup soya granules, soaked in warm water for 10 minutes & drained
• 2 tbsp. oil
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 1 onion, chopped
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• salt to taste
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• coriander leaves to garnish

Marinade -

• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 tsp. urad dal (split black gram)
• 1 tbsp. chana dal (Bengal Gram)
• 1 onion, sliced 
• 2-3 garlic cloves
• 1" ginger
• 1-2 green chilies
• 2 tbsp. fresh grated coconut
• 2 tbsp. roasted peanuts
• 1/2 tsp. tamarind paste
• 1/2 cup yoghurt

          Marinade - Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add urad dal and chana dal. Sauté for a few seconds.

          Add onion, ginger, garlic and green chilies. Sauté till light brown. Set aside to cool down. Then grind along with coconut, peanuts, tamarind paste and yoghurt into a smooth paste. 

          Marinate the chicken with this paste overnight in the refrigerator. 

          Heat oil and temper with cinnamon, cloves and cardamom. Sauté for a few seconds. 

          Add onion and stir fry till light brown. Add all the dry spices mixed with some water. Sauté till the oil separates.

          Now add the marinated chicken and cook, covered till the moisture has evaporated.

          Add 1 cup water and the drained soya. Bring it to a boil and then cook, covered till the chicken is soft and the gravy comes to a desired consistency. Switch off the flame. 

          Garnish with coriander leaves and serve along with naan, kulcha, tandoori roti, jeera rice, pulao or plain biryani for a great weekend lunch.