Indian Recipes: 2009

Thursday, September 10, 2009

Malai Kofta

Preparation Time: 25-30 min
Cooking Time: 40-45 min
Serves: 4-5 (makes 12 Koftas)
Style : Indian Vegeterian Recipes

Malai Kofta Ingredients:
For Koftas
1 cup/200 gms Paneer,
grated2 Potatoes,
boiled and mashed1/2 cup Green Peas
1 Carrot,
grated1 tsp Amchur / dry mango powder
1/2 tsp Garam Masala
1 tsp Kitchen King Masala
2 tblsp Corn Flour - for binding
1 slice bread crumbs - for binding
1 tblsp Cashews, chopped into small pieces - optional
1 tblsp Raisins - optionalOil for deep frying
Salt to taste
For Gravy
Onion Paste
1 large Onion, chopped into 4
1 tblsp Cashews
1 inch ginger 3-4 Garlic Cloves
1 tsp Jeera
1 inch Cinnamon Stick
2 Cloves
2 Green Cardamon
1 Bay Leaf
Tomato Paste
2-3 Tomatoes, chopped into 4
1 tsp Garam Masala
2 tsp Kitchen King Masala
1 1/2 tsp Coriander/Cilantro Powder
1 tsp Red Chilli Powder
1/2 tsp Turmeric Powder
1 cup Fresh or Whipping Cream
1 tbsp Oil/GheeSalt to taste
2 tbsp Coriander Leaves, finely chopped - for Garnish

Malai Kofta Directions :
Mix all ingredients under Koftas well. Make small oval balls with this mixture. Press it tight so that they don't disintegrate when deep frying. Deep fry these balls on low-medium heat till golden brown. Put 1 ball first to check if it breaks apart. If it does, you need to add more corn flour/bread crumbs. Ideally if you use the amounts mentioned above, it wouldn't break. Transfer fried koftas onto a paper towel to drain excess oil. Koftas are ready.
Make onion and tomato pastes. Heat oil/ghee in a pan and fry the onion paste for 5-7 min. Add tomato paste and fry for another 5-7 min till the ghee separates. Add salt, cream and 1/2 the coriander leaves and let it cook for another 5 min. If the gravy is thick add whole milk slowly till desired consistency is achieved.

Serve :
serving, place koftas in the serving tray, pour hot gravy over the koftas. Garnish with remaining coriander leaves and a little cream. Serve with paranthas / naan / kulcha.

Malai Kofta Video :

Lauki Kofta (Bottlegourd Kofta)

Prep time: 30 Mins
Serves: 6
Style : Indian Vegeterian Recipes
Lauki Kofta Ingredients:
For the koftas:
Lauki/Bottlegourd/Doodhi – 4 cups (peeled & shredded)
Chickpea Flour/Besan – 3/4 cup
Onion – 1/4, med.
Roasted Peanuts – 1/4 cup

Cilantro/Coriander Leaves – 10 sprigs (finely chopped)
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Dry Mango Powder /Amchur – 1/2 tsp
Garam Masala – 1/2 tsp
Red Chili Powder – to taste
Salt – to taste
For the gravy:
Oil – 2 tbsp
Onions – 2, med. (minced)
Salt – to taste
Garlic – 4 cloves (minced)
Ginger – 1 tsp (minced)
Green Chilies – to taste (finely chopped)
Tomatoes – 3 large (pureed)
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Garam Masala – 1/4 tsp
Yogurt/Curd – 1/2 cup
Water – 3.5 cups
Cilantro/Coriander Leaves – for garnish

Lauki Kofta Directions :
1. To make the gravy, in a wok, heat the Oil on medium heat.
2. Add Onions and a little bit of Salt to speed up the cooking.
3. Once the moisture has evaporated from the Onions, add in the Ginger, Garlic and the Green Chillies.
4. Allow the Onions to get a nice golden brown color and then add in the Tomatoes.
5. Cook till the oil seperates from the mixture.
6. Add in Turmeric, Cumin, Coriander, Garam Masala.
7. Give it a good mix and add in the well-beaten yogurt.
8. Mix and add in the water to deisred consistency and check and add in Salt to taste.
9. Cover and allow the gravy to come to a boil.
10.Meanwhile, for the koftas, squeeze out excess water out of the shredded Lauki/Doodhi.
11. Open it up and add in the Chickpea flour as needed (enough to form balls for the koftas).
12. Also add in Peanuts, Onions, Cilantro, Red Chili Powder, Dry Mango Powder, Cumin & Coriander Powders & Garam Masala.13. Going back to the gravy, make sure it is boiling really well.
14. Last thing to add to the koftas is Salt, add it and mix well quickly.
15. Form balls/koftas and drop them in the boiling gravy. Pour some gravy over them if not submerged.
16. Increase heat so the boil does not reduce once the koftas are in.17. Cover and cook for 5 minutes.
18. Turn the koftas over once inbetween if they are not fully submerged in the gravy.
19. Take them off the flame and garnish with cilantro.
20. Serve hot with Chapatis or Parathas.
1. Make sure the gravy is boiling really well or else the kofta will fall apart and not hold shape.
2. For a change, add in some anardana (pomegranate seeds) or a little bit of grated paneer…gives a unique flavor.
3. The koftas can be fried and frozen.

Lauki Kofta Vedio :

Paneer Tikka

Paneer Tikka Prep :

Serve :3

Time :30

Style :Indian Vegeterian Recipes

Paneer Tikka Ingredients:
1 Large block of Paneer

1 onion

1 Capsicum

1 Tomato

Few Mushrooms

Finely chopped Coriander leaves

To Marinade:

1/2 cup Curd (plain yogurt)

1 tsp Garlic paste

1 tsp Ginger Paste

2 tsp Tandoori powder

1 tsp cumin (jeera) powder

2 tsp Chaat powder

Salt to taste

Red chili Powder to taste
Paneer Tikka Directions:
Cut Paneer into long 1/2" thick cubes.
Cut all vegetables into cubes.
Mix all ingredients for marinade and keep aside.
Add the left marinade to the vegetables.
Brush the marinade to the paneer and refrigerate it for 3 hours.
Heat oil in a kadhai and fry marinated paneer till fully done.
Also fry other vegetables.
In a plate arrange fried vegetables and then paneer.
Garnish with coriander and lemon slices
Serve tandoori paneer tikka hot with hari chutney.

Paneer Tikka Video :

Cabbage Kofta

Koftas are fried dumplings in a variety of spicy gravies. The dumplings can be made using a variety of vegetables and some popular ones are cabbage, laucki (bottle guard), zucchini, or a potato-paneer mix. This particular recipe uses cabbage.
Cabbage Kofta Prep :
Time :45 Misn
serves: 4.
Style :Indian Vegeterian Recipes

Cabbage Kofta Ingredients:
For Koftas (dumpling):
2 cup shredded cabbage (patha gobhi)
3/4 cup gram flour or as needed
1/2 teaspoon cumin seed (jeera)
2 teaspoon chopped cilantro (hara dhania)
1 teaspoon shredded ginger
1 chopped green chili
1 teaspoon salt
Oil to fry
3 medium tomatoes
1/2 inch ginger (adrak)
1 green chili
2 tablespoon yogurt
2 tablespoon oil
Pinch asafetida (hing)
1 teaspoon cumin seed (jeera)
1 tablespoon gram flour (basen)
1 tablespoon coriander powder (dhania)
1/2 teaspoon turmeric (haldi)
1/2 teaspoon salt (adjust to taste)
1/2 paprika
1/4 teaspoon red pepper
2 tablespoon finally chopped cilantro (hara dhania)
1 teaspoon sugar
Cabbage Kofta Directions:Koftas (dumpling):
Mix together all the kofta (dumpling) ingredients. Adjust gram flour (besen) as needed to make a texture of very soft dough. Note: make this mix just before you are ready to fry the kofta otherwise it will become watery.
Heat the oil in a frying pan on medium-high heat.
The frying pan should have at least 1½ inch of oil. To check if the oil is ready, just put one small piece of the mix in the oil, it should sizzle and come up right away.
Slowly drop about 1 tablespoon of the dumpling mixture into the frying pan one at a time.
Fry the koftas (dumpling mix) in small batches, avoid overcrowding the frying pan.
Turn the koftas occasionally. Fry the koftas until they turn golden-brown all around.

Cabbage Kofta Directions Gravy:
Blend the tomatoes, green chilies and ginger to make a puree. If you prefer a milder version, take the seeds out of the green chili before blending.
Heat the oil in a saucepan on medium-high. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
Add the asafetida, cumin seeds and gram flour (basen). Stir-fry for a minutes.
Add the tomato puree, coriander powder, turmeric, paprika, and cook on medium heat until the tomato mixture starts leaving the oil and reduces to about half in quantity.
Next add yogurt and cook for another minute.
Add about 1½ cups of water and the salt. As it comes to boil reduce the heat to medium-low and let the gravy cook for few minutes.Note: adjust the thickness of the gravy to your taste by adjusting the water.
Add the prepared koftas and let it simmer for another 7 to 8 minutes.
Turn of the heat and add the cilantro and cover the pot.
Variations:Using the same recipe you can make these koftas replacing cabbage with laucki (bottle guard) or zucchini.
Tips:Koftas can be refrigerated for 5 days or freeze for a month.

Cabbage Kofta Video :

Baigan Bharta

Baigan Bharta Prep:
Cuisine : Indian Vegeterian Recipes

Baigan Bharta Ingredients:

1 medium Baigan (eggplant)
1/2 cup Cooked green peas
1 Finely chopped onions
1 Finely chopped tomatoes
1 Finely chopped green chilli
1/2 tsp Red chilli powder
1/2 tsp Garam Masala Powder
1/4 tsp Turmeric Powder
3 tbsp Vegetable oil
Salt to taste
Chopped green coriander leaves for garnishing

Baigan Bharta Directions:
Brush baigan (eggplant) with oil and roast it on a gas burner over medium heat.
Frequently turn the eggplant upside down, until fully roasted.
Once done, hold it under cold running water or in a bowl full of water. Cool it and peel off the blackened skin.
Mash the flesh.
Heat oil in a pan / kadhai . Add green chilli and onion and fry over medium heat until light golden brown.
Add red chilli powder, turmeric powder, garam masala and salt and stir. Add tomatoes and cook until tender.
Add green peas and mashed baigan (eggplant). Stir well. Fry the baigan bhartha for 5-7 minutes over medium heat.
Garnish the baigan bharta with green coriander leaves and serve hot.

Baigan Bharta Video :

Wednesday, September 9, 2009

Achar gosht

Prep : 45 Mins
Serve :5
Style : Indian Non Veg Recipes
Achar Gosht Ingredients :
1 to 1 1/2 kg meat (small cube)
3 Onion(finely sliced)
2 tbsp Ginger (freshly grounded)
2 tbsp. Garlic ( freshly grounded)
6 Green chillies (large,slit from 1 side)
juice of 2 Lemons
6 Tomatoes (red and ripe,dices)
2 cups of Yogurt whipped
2 cups Ghee/oil
1 cup Masala
Achar Gosht Directions :
Mix two tablespoon of shaan achar ghost masala with lemon juice and stuff it in chillies.
Heat oil and fry the onions till light golden. Add meat and fry well for 10 minutes. Thereafter add ginger garlic and fry well till colour changes. add tomatoes and fry for another 10 to 15 minutes.
Add yogurt and the remaining quantity of masalas and fry for 10 minutes till the spices are well cooked and oil starts to separate from the mass.
Add one glass of water, cover and cook on low heat till the meat is tender.
Add the stuffed large green chillies and cook for another 5 to 10 minutes till thick gravy is formed.
Serve hot with crisp nans or rotis.

Achar Gosht Video :

Hyderabadi Lal Gosht

Prep Time: 10 minutes plus minimum 1 hr marination
Cook Time: Approx 30 mins
Serves: 4
Cuisine :Indian Non veg Recipes

Hyderabadi Lal Gosht Ingredients:

Mutton – 1 pound (1/2 kg)
Yogurt – 1 cup
Ginger Paste – 1 tsp
Garlic Paste – 1 tsp
Red Chili Powder – to taste
Garam Masala – 1 tsp
Turmeric Powder – 1/4 tsp
Coriander Powder – 1/2 tsp
Cumin Powder – 1/2 tsp
Bay Leaf – 1
Whole Cloves – 4 to 5
Whole Peppercorns – 4 to 5
Green Cardamoms – 4
Cinnamon Stick – 2″ piece
Mint Leaves – 2 handfuls, chopped
Cilantro (Coriander Leaves) – 1/4 cup, chopped
Green Chilies – to taste, chopped
Salt – to taste
Cumin Seeds – 1/2 tsp
Tomato Sauce – 2 Tbsp
Fried Onions – 1 cup
Water – 1/2 cup

For the seasoning:

Oil – 1 Tbsp
Black Cumin Seeds – 1/2 tsp
Green Chilies – to taste, slit
Curry Leaves – 1 sprig

Hyderabadi Lal Gosht Directions:
1. Wash and drain Mutton.
2. From the ingredients list above, mix all of the ingredients from “Yogurt” to “Fried Onions” in a medium size mixing bowl.
3. Add washed and drained Mutton and mix well to coat evenly.
4. Cover the bowl and allow the Mutton to marinate for minimum 1 hour in the refrigerator.
5. Remove Mutton from the fridge and add it to a pressure cooker.
6. Add 1/2 cup water, mix well and pressure cook for 1 whistle. Reduce the flame to a simmer and continue cooking for 20 minutes.
7. Wait until all of the pressure is gone from the cooker before opening lid.
8. Continue cooking if you prefer the gravy to be less liquidy.
9. Heat Oil in a small skillet.
10. Add Black Cumin Seeds and allow them to sizzle.
11. Add Green Chilies and Curry Leaves. Mix well and add seasoning to the Mutton.
12. Serve hot with rice or naan.

Hyderabadi Lal Gosht Video:

Mutton Chilly Fry

Prep. Time:45 mins
Cuisine: Indian Non Veg Recipe

Mutton Chilly Fry - Ingredients:
Mutton 1 1/2 kg.
Dry red chilies 20 nos.
Cloves garlic 20 nos.
Onions 4 nos.
Cardamoms 6 nos.
Cloves 6 nos.
Cinnamon 2 sticks
Ginger 4" piece
Turmeric powder 1 tsp.
Coriander seeds 3
Sour curd 1 cup
Ripe lemon juice 1 no.
Coriander leaves 1
Ghee 6 tbsp.
Salt To taste

Mutton Chilly Fry - Directions:
Wash and cut the meat into 2 inch cubes.
Slice the onions into thin long pieces and also cut the ginger and garlic separately.
Heat a teaspoon of ghee on a tava and roast the chilies till dark in color. Fry the coriander seeds, garlic and ginger separately in the same way, using just 1 teaspoon ghee for each ingredient.
Keep these fried spices aside.
In a large saucepan, heat the remaining ghee and fry the onions till golden brown and crisp and keep aside.
Now add the cloves, cardamoms and cinnamon to the ghee and fry, put the mutton and turmeric powder and salt. Cover and cook till the meat is half cooked.
Pour a little water on the lid of the saucepan while cooking to avoid the meat from sticking to the bottom. Add the curds and remaining spices and mix and cook on low heat till the meat is tender. If necessary add a cup of warm water.
Just before serving mix in the lemon juice and fried onions
and garnish with chopped coriander leaves.

Tuesday, September 8, 2009

Coriander Chicken

Coriander Chicken Ingredients:

• 3 lb Skinless chicken pieces
• 2 tbsp Ground coriander
• 3 Garlic cloves, chopped
• 5 Ounces plain yogurt
• 1 Chicken stock cube
• 1/2 tsp Black pepper
• 1 tsp Ground mixed spice
• 1/2 tsp Turmeric
• 1/2 tsp Chili Powder
• 4 Fluid ounces warm water
• 1 Ounce ground almonds
• 1 Onion, sliced
• 2 Hard-boiled eggs and sliced
• 1/4 tsp Paprika
• 5 tbsp Oil
• Salt to taste

Coriander Chicken Directions:
• Wash and cut the chicken joints into two.
• Combine the garlic with the yogurt and pour over the chicken, leave to marinate over night.
• Heat the oil in a pot and saute the onions until golden brown.
• Take out the onion from the pot, set aside.
• Fry the coriander, mixed spice, black pepper and turmeric for about 30 seconds.
• Add chicken and the yogurt.
• Fry the chicken for 5 minutes over medium heat.
• Add the chili powder, stock cube, onions, water and salt to taste.
• Bring it to a boil, reduce the flame and simmer for about 30 minutes.
• Mix almond with it.
• Garnish it with the sliced eggs and sprinkled with paprika.

Coriander Chicken Video:

Chicken Tikka Masala

Chicken Tikka Masala Prep :

Serves :4

Time : 30 Mins

Chicken Tikka Masala Ingredients:
Part A:
2 lbs. boneless chicken breast
1/4 cup yogurt
3 tsp minced ginger
3 tsp crushed garlic
1/4 tsp white pepper
1/4 tsp cumin powder
1/4 tsp mace
1/4 tsp nutmeg
1/4 tsp green cardamom powder
1/4 tsp chili powder
1/4 tsp turmeric
3 tbsp lemon juice
4 tbsp vegetable oil
Melted margarine (for basting)
Part B:
5 oz. tomato paste
10 oz. tomato puree
2 lbs. tomatoes, chopped
2 tsp ginger paste
2 tsp garlic paste
2 tsp green chilies
1 tbsp red chili powder
2 tsp cloves
8 green cardamoms
Salt To Taste
3 tbsp butter
2/3 cup cream
1 tsp fenugreek
2 tsp ginger, julienned
honey to taste

Chicken Tikka Masala Directions :
Whisk all of the ingredients in Part A together in a large bowl. Add the chicken breast, cut into 2 inch cubes.
Marinate overnight in the refrigerator. Preheat oven to 350º F. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes.
While doing this, make the sauce in Part B. Deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water.
Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir.
If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken tikka masala

Chicken Tikka Masala video:

Sunday, September 6, 2009

Chicken Fried Rice

Chicken Fried Rice Prep:

Preparation Time: 15 mins

Servings: 2 persons

Main Ingredient: Chicken

Chicken Fried Rice Ingredients:
ajinamoto salt
chopped ginger garlic
3 cup cooked rice( left ove rice works best)
1/4 cup diced carrots
1/4 cup diced Celery
1/4 cup Diced chicken ( cooked)
1/4 cup diced peas
1 egg
1/2 tsp green or red chilli sauce
2 tsp soya sauce
to taste vinegar
Chicken Fried Rice Directions:
Take chicken but cut into small pieces and wash.Take a bowl add chicken,pepper,salt,cornflour and mix well and add half egg and keep it a side. Now cook rice and keep it a side see that its not cooked too much.Take a pan add oil to fry chicken, once chicken is cook transfer it to a plate, take the same pan but remove the oil, use only 1tsp of oil then add ginger,saute it for a min,add onion saute it,add egg, once it is cooked add pepper,salt,ajinamoto,vegetables,vinegar,soya sauce,chicken,saute it and lastly add cooked rice mix well. Lastly add some spring onions and finish it off.

Chicken Fried Rice Video:

Hyderabadi Chicken Biryani

Hyderabadi Chicken Biryani Prep :
Serves : 2-3
Preparation time: 1 and 1/2 hrs

Hyderabadi Chicken Biryani Ingredients :

1 kg Chicken legs
600 grams Basmati rice
4 medium Sliced onions
10 grams Ginger paste
12 grams Garlic paste
8 grams Red chilli powder
1 bunch Coriander leaves
1 bunch Mint leaves
4 nos. Green chillies
5 nos. Cardamoms (green)
6 nos. Cloves
2 inches Cinnamon
5 grams Peppercorns
3 grams Mace
200 grams Curds
3 tblsp Lemon juice
100 ml Milk
2 grams Saffron
100 ml Oil
30 ml Ghee
As per taste Salt

Hyderabadi Chicken Biryani Directions:
Pick, wash and soak the rice for 30-40 minutes. Heat oil in a pan and fry the sliced onions till golden brown. Keep aside. Finely chop the coriander and mint leaves. Grind the green chillies to a fine paste. Soak the saffron in warm milk. Grind mace, green cardamoms, cloves, cinnamon and peppercorn to a fine powder. In a bowl, mix together well beaten curds, red chilli powder, salt, ginger-garlic paste, green chilli paste, mint and coriander leaves, lemon juice, powdered spices and fried onions (crush the onions before adding them). Rub the chicken legs with this marinade and marinate it for 2 hours. Boil atleast 5 ltrs of water with a little salt. When the water starts boiling add the soaked rice. In the meantime, transfer the marinated chicken into a deep bottomed pan which has a tight lid. Once the rice starts boiling, drain the water and layer the rice over the marinated chicken in the deep pan. Sprinkle the saffron-milk mixture over the rice and chicken. Add the ghee. Cover the pan with the lid and cook on a high temperature till it just starts steaming. Then cook on a medium flame till the chicken is tender and all the moisture is absorbed. Transfer the contents gently into a serving dish. Serve garnished with mint leaves and ginger juliennes

Hyderabadi Chicken Biryani Video :

Chicken 65

Preparation Chicken 65 :
Time: 30mins
Servings: 2 persons
Main Ingredient: Chicken

Chicken 65 Ingredients :
1/2 tsp Aji no moto(MSG)
2 lbs Chicken-dark meat(boneless thigh meat)
1/2 bunch Coriander leaves-chopped
2 tsp Cornflour
1/2 tsp each tsp Cumin seeds, Pepper powder,chilli powder,salt
4-5 number Curry Leaves-chopped
1 number Egg
1 tsp Garlic-chopped
1/2 tsp Ginger-chopped
2 tsp Ginger/Garlic paste
4-5 number Green Chilli
to fry Oil
2-3 drops Red color(Optional)
Chicken 65 Directions :
To make the fried chicken pieces:- Take chicken pieces in a non reactive bowl-(We use dark meat so that it is nice and juicy when fried).Add salt, Aji-no-moto,1 tsp ginger/garlic paste, pepper powder-pinch, cornflour and mix-Then add 1 egg and mix in completely-(Egg coats the meat and keeps the juices in) Heat oil in a frying wok or kadhai-Add chicken pieces few at a time(Do not crowd the kadhai) and fry until lightly golden brown-Drain and remove on a paper towel To make the sauce:-This does not need to be very salty-so control salt Heat 2-3 tsp oil in a pan-Add cumin, add the chopped ginger and garlic and suate until fragrant-Add chopped chillies, curry leaves,1 tsp ginger/garlic paste, remaining pepper powder, chilli powder, salt,chilli/garlic paste, aji-no-moto, red color and mix-Cook for a few minutesAdd a little water and then add chicken to this paste and toss lightly-Stir in the coriander leaves and serve

Chicken 65 Video:

Monday, August 31, 2009

Indian Chicken Curry

Indian Chicken Curry Ingredients:
Chicken- 2 Lbs. (wash & cut into pieces)
Fresh green peas or green and red bellpepper- 1/4 cup
Carrot- 1 (cut into thin strips)
Small baby potatoes- 7
boiled and peeledOnions- 2 (chopped)
Grated ginger- 1.5 inch piece
Garlic- 6 cloves (chopped)
Green chilies- 3
Coconut milk- 1 1/2 cups
- Spices -
Cinnamon- 1 piece
Bay leaves- 2
Cloves- 2
Black peppercorns- 1 tsp.
Turmeric powder- 1/2 tsp.
Garam masala powder- 1/4 tsp.
Mustard seeds- 1/2 tsp.
Ghee- 2 tablespoons
Oil- 2 tablespoons
A bunch of curry leaves (optional)
Salt to taste
Indian Chicken Curry Directions :
Method:1. Grind the ginger, peppercorns, turmeric powder, onions and green chilies to make a coarse paste. 2. Heat oil and ghee in a large pan and add mustard seeds. When it pops add cinnamon, bay leaves & cloves. When it turns brown add garlic and curry leaves. 3. After a few seconds add the onion, ginger and chili paste. Fry for a couple of minutes. Then add the chicken pieces and fry. Add potatoes, carrots, garam masala and salt. 4. Cover the pan and cook for 5 minutes. 5. Then pour the coconut milk and add the green peas. Cover and cook until the chicken is fully cooked.

Indian Chicken Curry Video:

Monday, August 24, 2009

Bhindi Bhaji ( Bhindi Masala)

Serves: 4
Cooking time (approx.): 20 minutes
Style: Indian Vegetarian Recipes
Categroy : Indian Recipes

Bhindi Bhaji Ingredients:
1 pound okra 2 medium onions, chopped 1/4 tsp garlic paste or powder 1/4 tsp coriander paste or powder 1/8 tsp cumin 3 large tomatoes 2 tsp oil 1/2 cup chopped cilantro
Bhindi Bhaji Directions:
Cut the tip and the very bottom from the okra just to clean it, but do not slice.
Heat oil in a pan over medium heat. Add onion and cook for 3 minutes.
Add all ingredients except okra, tomato and cilantro. Cook for 3 minutes. Add okra, then cook for 6 to 8 minutes. Garnish with tomato and cilantro.
Serve the bhindi bhaji with rice, naan or pita bread.

Bhindi Bhaji -(Bhindi Subzi)- Bhindi Masala Video :

Indian Vegetable Curry

Serves: 4
Cooking time (approx.): 20 minutes Style: Indian Vegetarian Recipes
Category : Indian Recipes

Indian Vegetable Curry Ingredients:
1/2 medium-sized (100g/4oz) aubergine (eggplant) cut into 2cm x 1cm/¾in x 1/2 in sticks2 small carrots (100g/4oz), peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks100g/4oz/1 cup peas100g/4oz/1 cup French beans, cut into 2.5cm/1in pieces1 medium-sized potato (100g/4oz), peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks50g/2oz/ 1/2 cup freshly grated coconut4 fresh hot green chillies2 tbsp white poppy seeds1 1/4 tsp salt3 medium-sized tomatoes, roughly chopped1 tbsp natural plain yogurt1 tsp garam masala2 tbsp chopped, fresh green coriander
Indian Vegetable Curry Directions :
Place the aubergine (eggplant), carrots, peas, French beans and potato in a medium-sized saucepan. Add 250ml/8fl oz/1 cup water. Bring to the boil. Cover, turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender.
Meanwhile put the coconut, chillies, poppy seeds and salt in the container of an electric blender. Add 150ml/5fl oz water and grind to a fine paste. Set aside.
When the vegetables are cooked, add the spice paste and another 150ml/5fl oz water. Stir and simmer gently for 5 minutes. Now add the tomatoes, the yogurt and the garam masala. Stir gently to mix well. Bring to the boil and simmer gently for 2-3 minutes. Turn into a serving dish and garnish the vegetable curry with the fresh coriander.

Indian Vegetable Curry Video :

Aloo Gobi Masala

Serves: 4
Cooking time (approx.): 20 minutes
Style: Indian Vegetarian Recipes
Category : Indian Recipes

Aloo Gobi Masala Ingredients :
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450gms Potatoes 450gms Gobi (Cauliflower florets) 2 tbsp Oil 1 tsp Cumin seeds 1 no. Chopped green chillies 1 tsp Coriander paste 1 tsp Cumin paste 1/4 tsp Chilli powder 1/2 tsp Turmeric paste 1 tsp Chopped coriander leaves Salt To Taste
Aloo Gobi Masala Directions :
Par boil the potatoes in a large saucepan of boiling water for 10 minutes. Drain well and set aside.
Heat the oil in a large frying pan and fry the cumin seeds for about 2 minutes, until they begin to splutter. Add the green chilli and fry for a further 1 minute.
Add the cauliflower florets and fry, stirring, for 5 minutes. Add the potatoes, the ground spices and salt and cook for 7-10 minutes, until the vegetable are tender.
Garnish the aloo gobi with coriander and serve with tomato and onion salad and pickle.

Aloo Gobi Masala Video :

Navrattan Korma

Serves: 4
Cooking time (approx.): 20 minutes
Style: Indian Vegetarian Recipes
Category : Indian Recipes

Navrattan Korma Ingredients:
3 cups - Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans)150gms - Grated paneer 3 - Tomatoes 2 - Grated onions 1 1/2 tsp -Ginger paste 1 1/2 tsp - Garlic pasteSalt To Taste 1 tsp - Turmeric Powder 1 1/2 tsp - Red chilli powder1 tsp - Coriander powder 2 tsp - Garam Masala Powder 2 tbsp - Cream 6 tbsp - Vegetable oil 1 tbsp - Ghee 1 cup - Milk / water 1/4 cup - Dry fruits (cashew nuts, raisins) Coriander leaves for decoration
Navrattan Korma Directions:
Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree. Readymade tomato puree can also be used.
Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat.
Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown.
Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for 2-3 minutes.
Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. Ensure that the mixture doesn't stick to bottom of pan.
Add milk (use water alternatively). Bring it to boil. Reduce the heat and cook until the gravy becomes thick.
Add paneer to the gravy and stir well.
Finally add all the vegetables to the above gravy and cook for 5-7 minutes.
Serve the navratan korma hot. Put cream and chopped coriander leaves on the navaratna korma decorate .

Navrattan Korma Video:

Aloo Methi

Serves: 4
Cooking time (approx.): 20 minutes
Style: Indian Vegetarian Recipes
Category : Indian Recipes
Aloo Methi -Ingredients:
1 1/2 cup fresh methi (fenugreek) leaves (cleaned, washed and finely chopped) 2-3 medium peeled and cut into small pieces aloo (potatoes) 1 medium tomato (chopped) 1-2 flakes of garlic (crushed)Salt To Taste 1/4th tsp turmeric powder Red chili powder to taste 1/2 tsp cumin seeds (jeera) 2-3 whole dry red chilies 2-3 tbsp vegetable oil
Aloo Methi -Directions :
Heat oil and add crushed garlic and fry till brown. Add cumin seeds and dry red chilies.
When cumin seeds are done and chilies turn brown add salt, turmeric, chili powder and chopped tomato. Sauté foe a moment.
Now add potatoes and mix well. Cook till potatoes are half done on a medium flame.
Add methi and cook on a medium flame till done and till water is fully absorbed.
Serve the aloo methi hot with chapati or paratha.

Aloo Methi -Video :

Palak Paneer

Serves: 4
Cooking time (approx.): 20 minutes
Style: Indian Vegetarian Recipes
Category: Indian Recipes

Palak Paneer Ingredients:
Spinach - 1, 16oz pkt chopped, frozen (about 1/2 kg)Paneer - 7 oz or 200 gOil - 3 tbspOnions - 2 med, mincedGinger - 1″ pc, mincedGarlic - 4 cloves, mincedWater - 1/2 cupTomatoes - 2 large or 1, 14oz can diced (pureed)Garam Masala - 2 tspCumin Powder - 1 tspCoriander Powder - 2 tspRed Chili Powder - to tasteSalt - to tasteTurmeric Powder - 1/4 tspHeavy Whipping Cream - 8 tbsp or to tasteMilk - to taste (optional)
Palak Paneer Directions:
Cook frozen Spinach with 1/2 cup Water in a microwave safe dish for 7-8 minutes stirring in between.
Blend cooked Spinach to desired texture (avoid over-blending).
Heat 2 tbsp Oil in a medium non-stick pan on high heat.
Once Oil is hot, add in the minced Onions, stir, cover and let it cook for about 5 minutes.
Add in the Ginger and Garlic and mix. Cook for another 4-5 minutes.
Add in the Tomates, cover and cook till the oil seperates from the mixture.
Keep stirring frequently as the Masala (Onion, Tomato, Ginger & Garlic mixture) tends to burn very fast.
While the Masala is cooking, cube the paneer to desired size…1/2″ cubes work well.
In a non-stick frying pan, heat the remaining 1 tbsp Oil.
Once Oil is hot, add in the paneer cubes and let them cook till they are golden brown on all sides.
Remove from the pan into a plate with paper towel to soak the excess oil.
In a couple of minutes, pour the Paneer into a bowl of cold water. Let it sit for 5 minutes.
Meanwhile, once the Masala is prepared, add in the mashed Spinach.
Mix and add the Garam Masala, Cumin Powder, Coriander Powder, Salt, Chili Powder & Turmeric Powder.
Mix well and cook for 3-5 minutes.
Add in the desired amount of Cream and /or Milk. Mix and cook for another few minutes.
Gently squeeze the water out of the Paneer and put the Paneer in the Spinach.
Mix gently and serve hot.
Serves 4 . Enjoy with Naan, Chapati, Paratha or Rice.
Health tip- some great substitutes for Heavy Whipping Cream are Milk, Soymilk, Lactaid, Half and Half or Evaporated Milk.

Palak Paneer Video:

Mattar Paneer

Serves: 4
Cooking time (approx.): 20 minutes
Style: Indian Vegetarian Recipes
Category : Indian Recipes
Mattar Paneer - Ingredients:
medium sized onion, peeled and chopped 1
inch cube of fresh ginger, peeled and chopped 1
paneer (plus 2 cups of the whey)
veg. oil 6 tsb.
whole dried red pepper 1
ground coriander seeds 1 tbsp.
ground turmeric 1/4 tsp
medium sized tomatoes, peeled and minced 3
salt 1 tsp
freshly ground black pepper 1/8 tsp
frozen peas 3 cups

Mattar Paneer - Directions:

chopped onion and ginger and put to a blender along with 1/3 cup water and blend until you have a smooth paste.
Heat oil in a heavy 10 inch wide pot over a medium flame.
When hot put in the pieces of paneer in a single layer and fry until golden brown on all sides. This happens pretty fast. Remove to a plate.
Put the dried red pepper into the same oil. Within 2 seconds, turn the pepper over so that it browns on both sides. Now put in the contents of the blender (keep your face averted as the paste might splatter).
Fry, stirring constantly, for about 10-12 minutes, or until paste turns a light brown color. Add the coriander and turmeric and fry, stirring, for another minute.
Put in the minced tomatoes. Stir and fry for another 3 to 4 minutes or until the tomatoes turn a dark, reddish brown shade. Now pour in 2 cups of the whey.
Add the salt and the black pepper. Mix well and bring to a boil. Cover, lower heat, and simmer gently for 10 minutes.
Lift cover and put in the paneer pieces and the peas. Cover and simmer for 10 minutes or until the peas are cooked.

Mattar Paneer - Video:

Mutton Khorma (kurma)

Serves: 4
Cooking time (approx.): 45 minutes
Style: Indian Non Veg Recipes
Category : Indian Recipes
Mutton Khorma Ingredients :
Mutton - 1 1/2 lbs
Onion - 1 big chopped fine
Tomato - 2
Ginger - 1 inch piece
Garlic - 4 pieces
Clove - 3
Cinnamon - one peice
Fennel seeds - 1 tsp
Mint leaves - 5 or 6
Red chilli powder - 1 tsp
Dhaniya powder - 1 tsp
Cumin powder - 1/2 tsp
Garam Masala powder - 1 tsp
Turmeric powder - 1/4 tsp
Mustard seeds - 1/4 tsp
Urad dhal - 1/4 tsp
Curry leaves - few
Coconut - 1 cup grated
Salt as needed
Oil - 2 or 3 tbsp

Mutton Khorma - Directions :

Baby goat meat has been used in this curryClean and cut the mutton pieces into big pieces.Grind together:Coconut, ginger, garlic, mint leaves, clove, cinnamon, fennel seeds to a fine paste... keep asideHeat oil in a pressure cooker/pan and add mustard seeds, urad dhal, curry leaves... when they pop out add chopped onions and fry till golden brown... next add chopped tomatoes and fry till they are mashed and pulpy ... add the ground paste and all the powders( can subsitute with your home made curry powder)... reduce flame and fry till the raw smell leaves for about 5 minutes... next add the meat, salt ... 2 or 3 cups of water and fry again for another 5 minutes ... close the lid and cook for 2 - 3 whistles( check to see if the mutton is cooked or cook for one more whistle) ...

Mutton Khorma - Video :

Hederabadi Mutton Biryani (kacchi)

Serves: 4

Cooking time (approx.): 90 minutes
Style: Indian Non Veg Recipes
Category : Indian Recipes

Hederabadi Mutton Biryani Ingredients:
500 gms Basmati rice washed and drained
1 kg mutton cut into 2” pieces
1 tbsp adrak-lasan paste
5 big onions, sliced fine and fried till crisp (Birista)
2 tbsp red chilli powder
1 tsp haldi
2” piece raw papaya made into paste
1 ½ cups beaten curd
2 pinches saffron, dissolved in warm milk
Powder the following masala:
4 pieces dalchini
2 masala elaichi
6 green elaichi
6 lawang
2 tej patta
1 tsp kalimiri
1 tsp shahijeera
Whole masala for the rice:
1 masala elaichi
2 pieces dalchini
2 green elaichi
3 lavang
5 tbsp ghee or refined oil
A handful of chopped pudina and kothmir
Salt to taste

Hederabadi Mutton Biryani Directions:

To the mutton add the beaten curd, adrak lasan paste, raw papaya paste, chilli powder, haldi, powdered masala, salt and half of the crushed fried onions. Allow the mutton to marinate for 3 hours.
Heat water (2 ½ times more than the rice).
As soon as it boils, add the whole masala, rice and salt to taste.
Cook the rice till ¾ done and then drain in a colander.
Remove the whole masala. Melt the ghee and set aside.
To Assemble:
Take a heavy bottomed dekchi and add the marinated mutton and ½ of the melted ghee. Cover with chopped pudina and kothmir, fried onion and slit green chillies and juice of half a lemon. Spread the rice over this.
Sprinkle the remaining ghee, colouring or saffron milk and lemon juice.
Cover and seal the dekchi with atta paste. Place over high heat for 20 to 25 minutes.
Lower heat and cook for another 45 minutes. Allow to dum. Serve hot.

Hederabadi Mutton Biryani Video:

Chicken Chettinad

Serves: 4
Cooking time (approx.): 45minutes
Style: Indian Non Veg Recipes
Category : Indian Recipes, Indian Chicken Recipes
Chicken Chettinad - Ingredients:
chicken, skinned-cut into medium size pieces 1 kg
onion finely sliced 1/4 kg
tomatoes cubed 2 big
oil 5 tbsp
cinnamon stick 1 inch
cloves 4
cardamoms 2
cumin 1 tsp
jeera 1 tsp
turmeric powder 1 tsp
Salt to taste
coriannder leaves chopped 4 tbsp
For Grinding
small onions 6
ginger 4 inch
garlic 6 - 8 pods
cumin 1 tsp
jeera 1 tsp
black pepper corns 1 tsp
dried red chillies 10
coconut chopped 1 cup
Chicken Chettinad - Directions:
Marinate the chicken pieces in ground ingredients for about 20 minutes.
In a non-stick pan, add 5 tbsp oil and heat it.
Add cloves, jeera,turmeric powder and fry for 30 seconds.
Add the sliced onions and fry till it becomes pink.
Add tomatoes and fry till oil separates.
Now add the marinated chicken and turmeric powder and mix it throughly. After 10 minutes add enough salt and cover and cook it till done.
If needed add 1/2 cup water while cooking.
Garnish with coriander leaves.

Chicken Chettinad - Video:

Butter Chicken (Murgh Makhani )

Serves: 4
Cooking time (approx.): 30 minutes
Style: Indian Non Veg Recipes
Category : Indian Recipes, Indian Chicken Recipes
Butter Chicken(Murgh Makhani ) - Ingredients:
natural yogurt 150ml
ground almonds 2 50g
chili powder 1 1/2 tsp
crushed bay leaves 1/4 tsp
ground cloves 1/4 tsp
ground cinnamon 1/4 tsp
garam masala 1 tsp
green cardamom pods 4
ginger pulp 1 tsp
garlic pulp 1 tsp
can tomatoes 14 400g
salt 1 1/4 tsp
chicken, skinned, boned and cubed 2 1kg
butter 3 75g
corn oil 1 tbsp
medium onions, sliced 2
fresh coriander, chopped 2 tbsp
cream 4 tbsp
Butter Chicken (Murgh Makhani ) - Directions:
Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
Put the chicken into a large mixing bowl and pour over the yogurt mixture.
Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.
Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.

Butter Chicken (Murgh Makhani ) - Video:

Kadai Chicken Recipe|Kadai Chicken Recipe Video -Best Rated Kadai Chicken Recipe

Kadai Chicken RecipeKadai Chicken Recipe Method :
Serves: 4
Cooking time (approx.): 45minutes
Style: Indian Non Veg Recipes
Category : Indian Recipes, Indian Chicken Recipes
Kadai Chicken - Ingredients:
Chicken 1
Onion sliced 2
Medium Tomatoes 8-10 .
Medium onions 2 nos.
Garlic paste 2 tbsp.
Ginger, finely chopped 2 tbsp.
Chopped green chilies 8 nos.
Red chili powder 1 tsp.
Coriander (dhania) powder 1 tbsp.
Chicken masala powder 1 tsp.
Oil 2 tbsp.
Salt As per taste.
Coriander leaves a few .

Kadai Chicken - Directions:
Cut the chicken into pieces.
In a Kadhai take oil, add Chicken Masala,garlic, coriander , green chilies and red chilies mixture. Add onions. Saute till onions are golden brown.
Add tomatoes, ginger, dhania powder and red chili powder.
Add some water. Cover and let it cook. Once the gravy is reduced put in the chicken pieces, salt and coriander leaves.
Mix well, sprinkle the Chicken Masala Powder. Cover and cook for 8-10 mins on low flame.
Serve hot.

Kadai Chicken - Video:

Thandoori Chicken

Serves: 4
Cooking time (approx.): 45minutes
Style: Indian Non Veg Recipes
Category : Indian Recipes, Indian Chicken Recipes
Prep. Time : 30 Minutes
Chicken Thandoori - Ingrediants :
Chicken 1 kg,
Cloves 12,
Onion 1,
Ginger 1 inch-piece,
Yoghurt 3 tb sp,
Vinegar 2 tb sp,
Chilly powder 2 tsp,
Coriander ½ tsp,
Cumin 1 tsp,
Salt [required],
Curry powder 1 tsp,
Lemon 1
Thandoori Chicken - Directions:

Grind onion, garlic, ginger to a paste. Squeeze out its juice and throw residue away. Clean the chicken thoroughly and make three or four shallow cuts on either side. In a large plate beat the yogurt. In to this add the coriander and cumin powder, the onion- garlic, Ginger juice, the vinegar and the juice of the Lemon, with the back of a spoon blend this mixture well to form a smooth, thin paste.
Apply into the chicken, rubbing carefully with a spoon. Allow the chicken to marinate for 4 hours in the refrigerator. Skewer the chicken, tie its legs to the skewer and place in oven. Allow it to cook for 20 minutes until it turns golden brown colour. Just before removing it pour one spoon hot fat over the Tandoori chicken. Set it alight and sprinkle with Indian curry powder. Garnish with raw onion rings and mint leaves. Serve immediately.

Thandoori Chicken - Video:

Sunday, August 23, 2009

Ginger Garlic Chicken

Serves: 4
Cooking time (approx.): 30 minutes Style: Indian Non Veg Recipes
Category : Indian Recipes, Indian chicken Recipes

Ginger Garlic Chicken - Ingredients:
chicken (about a kg or less) cut into small pieces 1
corn flour 2 tbsp
oil 1/4 cup (60 g)
large onion-sliced finely 1
grated ginger 2 tbsp
garlic-finely chopped 10 cloves
Sauce ingredients to be mixed together
soya sauce 2 tbsp
water 1/2 cup
vinegar 1 tbsp
tomato puree 1/4 cup
salt to taste
powdered black pepper 1/4 tbsp
corn flour 1 tbsp
Ginger Garlic Chicken - Directions:
Wash chicken pieces and wipe dry. Put these and corn flour into a paper or plastic bag and shake well to coat chicken well. Remove the coated pieces, dust off the excess flour and keep aside.
Heat oil in a wok/kadahi. Add chicken pieces first over high heat then lower the heat and fry till golden and cooked through. Drain well and keep aside.
In the remainder oil, add sliced onion, ginger and garlic, and stir fry till onion is transparent.
Add chicken, turn around a few times, and then add the mixed sauce ingredients. Stir-fry till the sauce thickens a bit.
Transfer chicken to a serving dish, garnish with spring onions and serve.

Ginger Garlic Chicken - Video:

Chilly Chicken

Serves: 4
Cooking time (approx.): 90 Minutes
Style: Indian Non Veg Recipes
Category : Indian Recipes, Indian chicken recipes
Chilly Chicken Ingredients :

chicken boiled and shredded - 500 grams
onion sliced - 2 nos
turmeric powder - a pinch
chilly powder - 1/2 tspn or to taste
coriander powder - a pinch
jeera powder - a pinch
fennel (sauf) powder - 1/4 tspn
garam masala powder - 1/4 tspn
green chillies - chopped as per ur taste
curry leaves - little
coriander leaves chopped a little
salt to taste
oil - 4 tspn
orange food colour - till the dish is orange.

Chilly Chicken -Directions:

Boil and shred chicken, along with little salt, pepper, ginger and garlic paste and whole spices a little keep aside.The heat oil in a heavy pan, and fry the onions till light brown in colour, then add curry leaves, sprinkle water to avoid burning, then add all the powder masala and fry for few minutes till u get a nice colour, add the shredded chicken, with salt to taste and food colour and coriander leaves, keep stirring . No need to add lots of water but just sprinkle water and cook on a low flame. Remove when its dry.U can eat this with parathas, or use it as a stuffing which will be featured soon.

Pepper Chicken (Murg Kali Mirch)

Serves: 4
Cooking time (approx.): 20 minutes
Style: Indian Non Veg Recipes
Category : Indian Recipes, Indian Chicken Recipes
Pepper Chicken - Ingredients :
Cleaned Chicken cut to small pieces 1 kg
onions chopped 3
tomatoes chopped 2
ginger-garlic paste 2 tbsp
mustard seeds 1 tsp
Chicken masala 1 tsp
red chili powder 3 tsp
cumin seeds 2 tsp
turmeric powder 1/2 tsp
freshly ground pepper powder 4-6 tsp
coriander powder 2 tsp
fresh coriander leaves, finely chopped a few
Salt to taste
Oil for frying

Pepper Chicken - Directions :
In a pan, heat the oil, add mustard seeds and fry until seeds splutter. Add ginger-garlic paste onions and Saute until they turn golden brown in color. Then add chicken pieces. Sprinkle chicken masala, red chili powder, turmeric powder and salt and allow them to cook.Add cumin seeds, coriander powder and pepper powder. After 10 minutes, add coriander leaves, tomatoes and mix well. Cover the pan and let the chicken cook well. Serve hot with chapathis,Rice or parathas.

Pepper Chicken - Video :

Non Vegiatarian Dishes

Ali's Indian Recipes

Welcome to Ali's Indian recipes ,home to veriety of north indian recipes and south Indian Recipes.You can find recipes for mouth watering Vegetarian Recipes and Non Veg Recipes.
The Non Vegetarian side of Indian cuisine comprises of many juicy, tender delicacies made with eggs, mutton, chicken, fish etc. Here we have made an effort to present most of the non-vegetarian dishes like Chilli Chicken, Indian Chicken Curry, tandoori tikkas, kababs, roshan goshts, butter chicken, biryani and much more.
We offer a number of tempting Indian veg recipes of dishes like Biangan bartha ,Indian Curry, Navratan Korma, Shahi Paneer etc. to the connoisseurs of taste.