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:

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:

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:

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 :

pepper chicken indian cooking
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