Tandoori Chicken Without Oven

 

Ingredients :-

• Whole leg chicken pieces - 500 gm
• Curd - 100 gm
• Butter - 1 tbsp
• Oil - 3-4 tbsp
• Turmeric Powder - 1 tbsp
• Red Chili Powder - 2 tbsp
• Tandoori Masala - 2 tbsp
• Garam Masala powder - 1 tbsp (optional)
• Ginger and Garlic Paste - 2 tbsp
• Salt as per taste

Method :-

• Wash the chicken properly then make some deep cuts into the chicken pieces.
• For marination  take a big bowl then add the curd, red chili powder, turmeric powder,Ginger and garlic paste, salt to taste,Tandoori Masala and 1 tbsp of oil.
• Then mix it nicely, once the mixture is ready then add the chicken pieces into it and marinate it nicely and keep it aside for 25-30 minutes.
• Then take a Pan/Tawa and add some oil and butter  into it, once oil is hot then place the marinated chicken pieces into the pan.
• Cook it with medium flame from both the aside properly until you get nice golden brown co lour,cook for 10-12 minutes.
• Once it done then switch off the flame and keep the cooked tandoori chicken into a big bowl.
• Know heat the charcoal until its red in co lour.
• In a bowl where the tandoori chicken is placed, keep a small steel glace and place the charcoal in it and add some oil in it then cover the lid and keep it for 5 minutes.
• Then garnish the tandoori chicken with Onion,lemon and coriander leaves.
• Your Tawa Tandoori Chicken is ready to eat , served hot and enjoy your delicious Stater.

Cauliflower with Rohu Fish curry

Ingredients :-

• Cauliflower – 1 medium sized
• Potato – 2 nobs cut into halves
• Tomato – 1 chopped
• Fish pieces – 4-5 (i am using Rohu fish)
• Onion – 1 large sized chopped nicely
• Ginger and garlic paste – 1 tbsp
• Chili Powder – 1 tbsp
• Turmeric Powder – 1 tbsp
• Garam Masala Powder
• Salt as per taste
• Oil(I am using Mustard Oil)
• Coriander leaves – 1 tbsp

Instruction :-

• First wash the fish pieces properly then add little salt and turmeric powder, marinate the fish and keep aside.
• Cut the cauliflower with medium pieces and cut the Potato into half pieces, wash it properly and keep it aside.
• Take a kadai/pan add 2 tbsp of oil for hot, once oil is hot then add the marinated fish pieces and fry it nicely from both the aside till golden brown and keep it aside.
• In the same pan add Cauliflower and potato pieces and fry it with medium flame till the raw smell go off  then remove it to a plate and keep it aside.
• In the same pan add little more oil, once oil is hot then add the chopped Onion and saute it nicely.
• When it is translucent then add the ginger-garlic paste and saute it with medium flame.
• Then add the chili powder, turmeric powder and mix it nicely, then add the chopped tomato, little salt into it and mix it.
• If required then add little water and let the masala cook properly and when it start living oil then add the fried cauliflower, potato and mix it with medium flame for 3-4 minutes.
• Now add two glass of water and mix it, then cover the lid and let it boil with medium flame.
• When the gravy start boiling then add the fried Fish pieces ,then cover the lid and let it cook .
• Once the vegetables are well cooked and the gravy thicken slightly then add the garam masala powder and let it cook for another 2-3 minutes.
• you can keep gravy as per your requirement and switch off the flame.
• Now your Cauliflower with Fish curry is ready to eat.
• Serve hot with rice as a side dishes, garnish with coriander leaves

https://youtu.be/ewOrSL3txdQ

Prawns Pepper fry

 

INGREDIENTS

• 500 gm Prawns/Shrimp
• 2 tbsp Pepper Corns
• 1 tbsp Cumin seeds optional
• 2 nob Green chilli
• 1 inch Cinnamon stick
• 2 nobs Cardamom
• 2-3 nobs Cloves
• 2 nobs Dry red chilli 
• 2 nobs Onion (Chopped)
• 1 inch Ginger
• 10-12 nobs Garlic Cloves
• 1/2 tbsp Turmeric powder
• 1/2 tbsp Garam masala powder
• Salt to taste
• 1 string Curry leaves
• Oil As per requirement 

INSTRUCTIONS
 

• To devein the Prawn, slit in the middle so the veins are expose and it will be easy to remove.Remove the black veins.
• Wash it in water properly and keep aside.
• Now add 1tbsp of salt and 1/2 tbsp of turmeric powder into the Prawns, marinate well and keep it aside for 5 minutes.
• Take a blender jar add, garlic, ginger, Pepper corn, cumin seeds and blend it(make half crushed)don't make fine paste.
• Take a pan add 2 tbsp of oil, once oil is hot add the marinated prawns and sallow fry it for 5 minutes, then remove it to a plate and keep aside.
• In the same pan add another 2-3 tbsp of oil, once oil is hot add all whole garam masala(cardamon, cinnamon, cloves),dry red chilli and stir it for a minutes.
• Add chopped onions, curry leaves and saute it for some time till the onions became transparent.
• Now add half crushed pepper and ginger-garlic paste, and saute it for 5 minutes, adding with Turmeric powder and salt on medium flame.if needed you can add little water to cook masala.
• Once masala is well cooked, add sallow fried prawns and mix it nicely with masala for 5 minutes.Then add 1/2 cup of water, if required you can adjust salt.
• Cook the Prawns Pepper with masala for 7-10 minutes cover with a lid, in medium flame.
• Once Prawns are nicely cooked add some freshly ground Pepper powder, slit green chilli, some curry leaves on top to gate yummy taste and turn off the flame.
• Delicious Pepper Prawns are ready to serve.Serve it with Rice/Roti and enjoy.

Chicken 65

 

Chicken65

INGREDIENTS :
  

• 400 gm Boneless chicken
• 3 tbsp Hung Curd
• 2 tbsp Red Chilli Powder
• 1 tbsp Turmeric powder
• 1 tbsp Black pepper powder
• Salt to taste
• 3 tbsp Corn flour
• 1 tbsp All-purpose flour (Maida)
• 3 tbsp  Curry leaves
• 1 cup Oil
• 1 tbsp Ginger and garlic chopped
• 3 nob Green chili (Chopped)
• 3 tbsp Tomato sauce
• 1 tbsp Soya sauce
• 1 tbsp Chilli powder
• 2 tbsp Ginger and garlic paste

INSTRUCTIONS :
 

• First add the chicken pieces into a mixing Bowl.
• Now add 3 tbs of curd, red chilli powder , black pepper powder, turmeric powder, salt, ginger garlic paste, corn flour , all purpose flour with the chicken pieces.
• Mix everything Properly with a spoon or using your hand and keep it in refrigerator for at least 30 minutes.
• For frying chicken, heat 1 cup of oil in a pan with medium flame.
• When oil is hot enough, add marinated chicken pieces into the pan and cook it from both the sides, once it is became golden brown in colour take out the chicken pieces and drain the excess oil into a kitchen tissue.
• Take another pan for preparing chicken 65 masala
• Add two tbsp of oil for heat.
• Add chopped ginger, garlic, green chilly, curry leaves and saute it in medium flame, until raw smell goes out.
• After that add tomato sauce, soya sauce, chilly powder and mix it properly (If required, you can add just salt and spices as per your taste )
• Mix everything for two to three minutes in medium flame.
• Finally add fried chicken 65 in this gravy and quickly tossed it in medium flame for 2-3 minutes until all the chicken pieces completely mixed into the gravy.
• Your chicken 65 is ready to serve.
• For garnishing, sprinkle some chopped curry leaves on top and server hot spicy chiken 65 with some sliced onions and tomato sauce .

Egg Malai Curry

 

Ingredients :

  

• 5 nobs Boiled Eggs
• 3 nobs Onion(roughly chopped)
• 2 nobs Green Chili
• 2 tbsp Ginger and Garlic paste
• 1 tbsp Cumin Powder
• 1 tbsp Black /pepper Powder
• 1 tbsp Garam masala powder
• 3 tbsp Chopped Coriander leaves
• 200 ml Milk
• 3 tbsp Oil
• 2 tbsp Butter
• Salt as per Taste

INSTRUCTIONS :
 

• Boil the Egg and cut into halves.
• Put the roughly chopped onions and green chillies into a blender and blend into a smooth paste.
• In a pan add 2 tbsp of butter, once it heat the add sliced eggs and sallow fry it from both side very carefully.
• In a kadai, add oil for heat, add the onion-chilli paste and cook it for 2-3 minutes.
• Now add the ginger-garlic paste and Mix it nicely, keep cooking in low flame, string often for around 15 mints in low flame till it change the colour and the raw smell go off.
• Add milk with low flame and mix it well with the masala.
• Now add the cumin Powder,Pepper Powder, garam Masala and salt mix it well and let it cook till oil the separated from Masala.
• If required add some water to make gravy and let it boil for few minutes.
• Add fried egg halves into the gravy, yolk side down to absorb the spices.
• Cover and cook it with low flame for few minutes.after few minutes turns the egg halves yolk side up.
• Finally add chopped coriander leaves, butter on to mix well.Cook covered for few minutes till oil separated.
• Your Egg Malai Curry/Egg Malai Masala is ready to eat . serve hot with Roti/Nan/paratha and enjoy .

Mutton Yakhni Pulao

 

Mutton Yakhni Pulao is significantly a traditional pulao recipe Preparation of long grain basmati Rice cooked with aromatic spiced Mutton stock and meat .....Yakhni Pulao is a very simple yet flavourful recipe, made with very simple ingredients but bundled with lots of flavours and aroma.Its easy to make recipe for any function or occasion....

Ingredients:-

• 1 kg Mutton
• 2 nob Onion(cut into cubes)
• 20 Cloves Garlic
• 2 Inches Ginger(sliced)
• 1 tbsp Cumin Seeds
• 2 tbsp Coriander Seeds
• 1 tbsp Fennel Seeds
• 2 nobs Star Anise
• 5-6 nobs Green Cardamom
• 3 inch Cinnamon Sticks
• 10-12 nobs Cloves
• 1 tbsp Black Pepper
• 2 nobs Mace(javitri)
• Salt to taste
• 900 grams Basamati Rice
• A pinch of Saffron
• 2 nobs Bay Leaves
• 3 Nobs Onions(finely sliced)
• 4-5 Nobs Green Chilies(slit)
• 1 Cup Curd(whisked well)
• 1 tbsp Garam Masala Powder
• 2 tbsp Lemon juice
• 1/2 tbsp Kewara Water
• 3-4 tbsp Ghee
• 1/2 Cup oil
• 1/2 Cup Birista (golden fried Onion)
• 2 tbsp Mint Leaves
• Water as per requirement
• Yakhni Stock

INSTRUCTIONS
 

• Clean and soak the Basmati Rice for 30 minutes, also soak a pinch of saffron in 1/2 cup of milk.
• Take a cotton cloth, add coriander seeds, cumin seeds and fennel seeds then make a small pocket and tie it up with a string.
• Take Pressure cooker, add Mutton pieces, ginger pieces, garlic, chopped Onions,Black pepper, clove, cinnamon, cardamom, bay leaf, javitri, salt,2 tbsp of oil, the pocket made in previously.add 4 cup of water and pressure cook till meat is done(not over cook).
• Once Mutton is done, allow it to release the pressure to its own.
• Gently separate the mutton pieces from the stock, squeeze the spice bag tightly to extrat all juice,Discard the potli.
• Then squeeze the onion, garlic and ginger little bit to extract the flavour.
• Strain the stock using a strainer and reserve the stock then keep it aside.
• Heat 1/2 cup of oil in a thick bottom pan for Pulao, add sliced onions and fry until they are became golden in colour.
• Add green chilies slit and fry for another few seconds.
• Now add cooked Mutton and mix it gently for 3-4 minutes.
• Add whisked curd, salt cook for 5 minutes with low flame.
• Strain the rice and into the mutton then mix it gently.
• Now add the yakhni (mutton stock) by measuring, if yakhni is less in amount as requirement for rice, then you can add some more water along with yakhni but it should proper measurement as required for pulao.
• Add garam masala powder, lemon juice, kewara water mix it and let it bring to a boil.
• Allow it to cook on high heat until 80% water dries up.
• Now pour the soaked saffron,3 tbsp of ghee on top, then cover the lid very tightly (if required seal the edges with some dough ) then put it on dum for 15 minutes in low flame, till the rice cooked properly.
• Now your yummy Mutton Yakhni Pulao is ready to eat.
• Garnish it with mint leaves and fried onion and serve with raita.