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.

Pongal

 

Khara Pongal

Pongal is a popular south indian Breakfast. Pongal is a delicious south indian Porridge made with rice and Yellow Moong Dal .It can be made sweet or Savoury. Here i share the savoury version of Pongal recipe known as Ven Pongal or Khara Pongal, laced with the wonderful flavours of cumin, asafoetida , curry leaves and the lovely aroma of Ghee in it...It can be served for a meal anytime of the day.....breakfast/Lunch/dinner...but it best to serve for breakfast with coconut chutney...

INGREDIENTS :
  

• 1/2 Cup - Rice
• 1/2 Cup  - Moong daal
• 3 tbsp - Ghee
• Salt to taste
• 1 tbsp  - Cumin Seeds
• 1/2 tbsp - Black Pepper (lightly Crushed)
• 10 nobs  - Cashew Nuts
• 1 spring - Curry leaves
• 1 pinch - Asafoetida / Hing
• 1 inch  - Ginger (finely Chopped)
• 2 nobs - Dry Red Chilli

INSTRUCTIONS :
 

• Wash rice and dal all together properly , remove all the water from it and keep aside.
• In a pressure cooker heat 1 tbsp of ghee, add washed rice and the moong dal, saute it for a minutes or until it turns aromatic.
• Add 4 cups of water and add salt as per taste, mix well .Cover the pressure cooker lid, cook for 4-5 whistles.
• Once the pressure cooker settles down, pressure releases naturally open the lid and give a good mix.
• You can mash up the cooked rice and dal to give it a creamy consistency.It should be mushy and creamy.If it is too dry you can add little water to bring it to a consistency you like. check and Add salt as needed.
• Heat 3 tbsp of Ghee in a pan. Split open cashew nuts and fry them till golden in colour and remove it in to a plate for garnish.
• To the same pan add cumin seeds, crushed Pepper, dry red chilli and saute.
• When the seeds splutter, add curry leaves,Chopped ginger and saute it with medium flame til it gives aroma and curry leaves turns crispy.
• Now add a pinch of Asafoetida (Hing),mix it with low flame.
• Pour the tempering over cooked rice and dal mixture, give it a good mix, add more ghee if required.
• Finally your Pongal/ Khara Pongal/ Ven Pongal is ready to it, add fried cashew nuts, ghee on top and serve hot with coconut chutney.