Popular homestyle chicken karachi served in North India., cooked in aromatic tomato gravy.
Ingredients
3 tbsp oil
750 gms Chicken
4 to 5 garlic, minced
1 inch ginger, minced
3 tomatoes
1 thsp chilli powder
1/2 tsp tumeric powder
1 thsp coriander powder
1 tsp cumin powder
4 to 5 chillies
1/4 cup curd
1 tsp pepper powder
1tbsp kasuri methi
Coriander and ginger juveniles for garnish
Instructions
Heat oil in a vessel add chicken, salt. Fry for 2 to 3 minutes until color changes. .
Add ginger and garlic, saute till aromatic..
Cut the tomatoes in to half and add it to the chicken, cover and let it cook on high flame.
Once they are soft pull out the skin and mash the tomatoes in.
Now add in the chilli, tumeric, cumin and coriander powder and let it cook.,add in the whole chillies and curd. Mix it in well and cook for 4 to 5 mins , on a high flame. keep stirring the chicken.
Add in pepper powder and kasuri methi and mix it in well.
Garnish with ginger and fresh coriander leaves
Spicy and flavorful egg curry , simple and easy to make
Ingredients
5 boiled eggs
1/4 cup mustard oil or regular oil
1/2 tsp cumin seeds
1 bay leaf
1/2 inch cinnamon
2 cardamon
3 cloves
1 large Onion finely chopped
1 tsp ginger garlic paste
1 tomato finely chopped
1 green chili
1 tsp red chili powder
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp Garam Masala
1 tbsp dried fenugreek leaves
1.5 cup water
Coriander leaves for garnish
Salt to taste
Instructions
Boil eggs in water ,once done, peel the eggshell, cut each egg into half.
In a vessel, heat oil. Add cumin, bay leaf, cardamon, cinnamon, cloves and add the chopped onion. Saute the onion until golden brown.
Add the ginger-garlic paste and fry well.
Now add the green chili, tomato along with the powder spices, salt, and fry the mix untill the oil leaves from the sides of the pan. Keep adding little water about 2 tbsp and keep frying the mixture well.
Add 1.5 cup of water and bring the gravy to a boil until thick.
Now add dry fenugreek leaves, garam masala,
Add the boiled eggs to the gravy. Let it cook in the gravy for 5 mins .Once the eggs are well soaked in the gravy, granish it with coriander leaves
A simple dish which can be relished and slurped by pouring it over hot rice, best during monsoon time to keep you warm
Ingredients
300m chicken
2 onions
6 garlic pods
1 inch ginger
3 green chillies
2 tomato chopped
1/2 tsp mustard
2 tsp cumin seeds
2tsp coriander seeds
2 tsp peppercorn
15 curry leaves
1 1/2 tsp chilli powder
1 tsp turmeric powder
1/2 tsp garam masala
3 to 4 cups water
1 marble size tamarind ball soaked in 1/4 cup water
2 to 3 tbsp oil
Coriander leaves for garnish
Salt to taste
INSTRUCTIONS
Grind onions, ginger, garlic, green chillies, cumin seeds, coriander seeds and peppercorns to a fine paste.
In a vessel heat oil. Add the mustard seeds and let it splutter. Now add the onion paste. Cook till the oil separates. Add the tomatoes, turmeric powder, chilli powder, garam masala and cook it till the tomatoes are soft.
Add the chicken and saute for 8 to 10minutes. Add water and salt to taste and bring it to a boil. Add the curry leaves and tamarind pulp. Cook the chicken till its tender. Check for seasoning. Garnish with coriander leaves.
Note: you can add 1/2 lime juice if you need it sour.
Tender meatballs simmered in flavorful green masala. It's delicious, warm and a comforting meal.
Ingredients:
1 medium onion finely chopped
1 tomato finely chopped
2 potatoes cut into cubes
2 green chillies slit
1 marble size tamarind ball soaked in water
1 cup water
2-3 tablespoons oil
Salt to taste
For the meatballs
500gms ground mince
1 small onions finely chopped
1 tbsp ginger garlic paste
1/2 tsp pepper powder
Salt to taste
Green Masala
1/2 cup coconut
1 cup coriander leaves
3 green chillies
6 garlic flakes
1/2 inch ginger
6 cloves
8 peppercorns
2 green cardamoms
2 inch cinnamon sticks
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
Method:
Mix the ingredients for the meatballs.Shape into balls and keep aside
Heat oil in a vessel and saute onions till soft. Add tomato , saute it its mushy
Add the ground green masala, fry well.
Add 1 cup water and bring it to a boil.
Now add the potatoes and one by one add the balls into the vessel. Do not stir or touch the meatballs. Cover the vessel with lid and cook on medium heat till meatballs cooked and the potatoes are soft.
Add tamarind water and green chillies.Simmer on medium heat. Garnish with coriander leaves.
Undeniably delicious prawn curry cooked with perfection. Its extremely easy to make and pairs well with vade & rice bhakri
Ingredients
300 gms Prawns (peeled and deveined
)5 garlic cloves chopped
1.5 tbsp red chilli powder
1.5 rbsp coriander powder
1 tbsp garam masala powder
1tsp tumeric powder
Juice of 1 lime
3 to 4 pcs kokam
3 tbsp oil
1.5 cup water
Salt to taste
Coriander leaves to garnish
Masala - Grind
1 cup grated coconut
6 garlic flakes
1 inch ginger
3 chillies
Handful coriander leaves
Instructions
Marinate the prawns with lime juice, tumeric and salt.
In a vessel, add oil and chopped garlic flakes.
On low flame add chilli, coriander and garam masala powder to the oil and mix
Add the ground masala and saute it well for 2 to 3 mins.
Add the kokam and add the marinated prawns , stir in well. And let cook for a min.
Add 1.5 cup water and let it simmer for a while till you see the oil floating.
Garnish with coriander leaves and serve.
Crispy Chicken tossed in sweet and sticky sauce, it’s delicious and addictive!!
INGREDIENTS
Marinade:
250 chicken breasts - sliced into long thick strips
1/2 cup buttermilk
1/2 tsp white pepper
1/2 tsp garlic powder
Salt to taste
Coating:
2.5 tbsp All purpose flour
1 tsp pepper powder
1/2 garlic powder
1/2 tsp baking powder
1 tsp chilli powder
Sprinkle some salt
Oil for deep frying
Sauce:
4 to 5 tbsp tomato sauce
2 tbsp brown sugar
1 tbsp soy sauce
2 tbsp Oyster sauce
4 garlic cloves- finely chopped
2 tsp ginger finely chopped
3 bird eye chilli
1 tbsp vegetable oil
1 spring onions - sliced into thin strips
1 tsp sesame seeds
½ tsp chilli flakes
2 Karif leaves , thinly sliced (optional)
INSTRUCTIONS
Marinate the chicken with buttermilk, salt, pepper and garlic powder. Mix together, cover and place it in the fridge at least for 1 hour.
Heat oil, add in 5 to 6 pieces of chicken. Make sure not to overcrowd the pan. Fry it for 3-5 minutes until golden brown. Keep.it aside.
Heat oil in a pan. Saute ginger garlic and chilli. Add all the sauces and brown sugar, stir in all together and let it simmer till its thickened .
Add in the chicken and carefully toss it together, top with the karif leaves, spring onions, chilli flakes and sesame seeds. Serve hot.
Rich texture and packed with flavour, A easy and delicious preparation.
INGREDIENTS
500 gms Chicken 2 Onions, finely chopped 1 Tomato finely choppsd 4 tbsp Almond powder 3 Fresh Cream 1 tbsp Kasuri Methi/ dry fenugreek leaves 4 Green Cardamom 4 -5 Cloves 1 1/2 inch Cinnamon stick 2 small Bay leaves 1 1/2 cup hot water 4 tbsp oil Salt to taste
For Marination :
1 tbsp Ginger garlic paste 2 Green chillies, chopped 1 tsp Red Chilli Powder 2 tsp Coriander Powder 1 /2 tsp Turmeric Powder 1 tsp Pepper powder 1 tsp Garam Masala Powder 1 tbsp Kasuri Methi / dry fenugreek leaves 1/2 cup curd 3 tbsp water
INSTRUCTIONS
Marinate the chicken for 1 to 2 hrs In a vessel heat oil, add the whole spices, once the splutter, add the onions and fry till they are nice and golden brown. Add the tomato, sauté it until they are soft and mushy. Add the chicken and fry well for 6 to 7 mins on medium heat stirring continuously. Now add the almond powder and salt and kept frying till the oil separates at the sides. Add hot water and cook it on low heat till the chicken is done. Garnish it coriander leaves and serve hot
Spicy and delicious paratha, best enjoyed with curd, chutney and pickle
INGREDIENTS
For the dough
2 cups whole wheat flour 1 tsp salt 1 tbsp oil Water for kneading Ghee or oil for frying
For the Filling
3 Potatoes, boiled 1/4 tsp Mustard seeds 1/4 tsp Cumin seeds 1/4 tsp Asafoetida/ Hing 1 spring Curry Leaves, finely chopped 6 Garlic pods, finely chopped 1/2 inch Ginger, finely chopped 2 Green Chillies finely chopped 1/4 cup Coriander, finely chopped 1/2 tsp Chilli powder 1/4 tsp Turmeric powder 1/4 tsp Garam masala 1/2 tsp Chaat masala
INSTRUCTIONS
For the dough
In a large bowl, mix together the wheat flour, salt and oil. Add water little by little and knead to make a soft dough. Knead it well. Cover the dough and keep it aside.
For the filling
Boil potatoes and mash it well and keep it aside.There should be no potato pieces.
Heat oil, add mustard seeds and cumin seeds, once they splutter, add curry leaves and asafoetida.
Now add ginger-garlic and chillies and fry well. Add the powder masalas , fry for few seconds.
Add the mash potatoes and coriander leaves. Mix everything well.
For the Paratha
Knead the dough once again and divide it into equal balls. Dust each ball with some dry flour and roll the dough about 4 inches in diameter.
Place a ball sized prepared aloo stuffing in the centre of the dough. Bring the edges of the dough together and seal the edges. Secure it by pinching out the excess dough out.
Dust the surface with some wheat flour. Press the ball slightly and keep it on surface and roll it slightly thick making sure the filling is distributed evenly. Heat a pan and place the rolled paratha and cook for about 30 seconds. Flip the paratha and apply some ghee or oil on it and once again flip it and apply some oil or ghee. Flip it few times till both the sides are cooked properly. Serve hot with chutney, pickle or yogurt.
A popular preparation that serves as a great appetizer, packed with right amount of flavours. It’s definitely one of my favourite
INGREDIENTS
250 – 300 gms Squids/Calamari cleaned 1 large onion, finely chopped 1 tomato, chopped 1 tbsp ginger garlic paste 2 to 3 tbsp Goan recheado masala 2 tbsp oil 1/4 tsp salt to taste
Recheado Masala
25 Kashmiri chillies 1 Onion 1 inch Ginger 20 to 25 Garlic flakes 2 inch Cinnamon 1 tsp Peppercorn 1 tsp Cloves Marble size Tamarind 1/2 tsp Turmeric 1 1/2 tsp Sugar or according to taste Salt according to taste 1/4 cup vinegar to grind
INSTRUCTIONS
Wash the squids well and slice it into rings and chop the tentacles. In a pan, add oil and sauté the onions until translucent. Add tomato and ginger garlic paste and fry well till mushy. Now add the squids and salt to taste. Mix in well, cover and let it cook. The squids will leave water, cook it till the water almost dries up. Add recheado masala and saute well. Let it cook for 2 mins. Add about 2 to 3 tbsp water if needed. You can also add salt, sugar and vinegar if required. Stir everything well and let it simmer until desired consistency. Garnish with coriander and serve hot!
A rich creamy chicken curry, very easy to make and absolutely delicious!
INGREDIENTS
600 to 700 gms Chicken. 1 Onion medium size 2 inches Ginger. 7 cloves of Garlic. 3 Green chilies, chopped. 1/2 cup Coriander leaves 6 Cashews 3 tbsp Fresh cream. 3 tbsp Curd 1/2 tsp Red chili powder, 1 tsp black pepper powder, 1/2 tsp chaat masala 1/2 garam masala powder, 1 tsp + 1/2 tsp kasuri methi/ dry fenugreek leaves Juice of 1 lemon Salt to taste 1/2 cup of hot water 4 to 5 tbsp Oil
INSTRUCTIONS
Make a paste of onion, ginger, garlic, green chilies, cashews and coriander leaves Now marinate the chicken with the ground onion paste, cream, curd , lime juice, kasuri methi, salt and all the powder spices Marinate the chicken overnight or for atleast 4 to 5 hrs.
Heat oil in a pan and only fry the chicken on high flame till its brown and remove aside. Now add the rest of the onion paste in the same oil and fry well for around 10 to 12 mins. Add the chicken and stir it in well. Add 1/2 cup of hot water and let it cook for a whole on medium heat. Add the additional kasuri methi and cook in low heat for 10 to 15 mins till the gravy is thick. Serve hot.
