Soak gelatin in water for few minutes. In a pan, add coconut milk, sugar and soaked gelatin. On medium-low heat, stir this until sugar and gelatin completely dissolve. Simmer it for 2 to 3 minutes. Pour into moulds and refrigerate it for at least 4 to 5 hours, or until completely set. Serve it with mangoes or any other fresh fruits or berries.
Mughlai chicken, a North Indian chicken curry with aromatic spices and royal flavours. This gravy is rich, creamy and perfectly spiced.
Ingredients
500 gms Chicken 1 Onion thinly sliced for Birista 1tbsp Dry Kasuri Methi 3 tbsp Cream (optional) 2 Bay leaves 1 tbsp Coriander powder 1 tbsp Red chilli powder 1 tsp Turmeric powder 1 tsp Cumin powder 1 tbsp Ginger garlic paste 2 tbsp Curd Salt to taste 1/4 cup Oil 1 tbsp Ghee
For grinding 1 Onion 2 Tomatoes 3 Chillies 1 inch ginger 10 garlic 3 Cardamom 1 inch Cinnamon 10 Peppercorn 6 Cloves 10 to 15 Almonds
Instructions Marinate the chicken with ginger garlic paste, red chilli powder, coriander powder, turmeric powder, cumin powder, salt and curd for 30 mins.
In a pan, heat oil and add the thinly sliced onions, fry it till they turn crispy and golden brown in color. Keep aside.
In the same pan, add the ghee, bay leaves and the ground paste, fry till it turns brown in colour and the oil starts to separate. Add the birista (fried onion) and mix it in well. Now add the chicken, sauté it for 5 mins on high flame. Check for the seasoning and add salt if required. Lower the heat and cook the chicken with the lid on, stirring it in between.
Once the chicken is cooked, add cream and stir it in well. This will make the gravy rich and creamy in texture. Add the dry kasuri methi at this point. Cook the gravy for 2 to 3 minutes. Garnish it with coriander leaves and serve it with rice or naan
One of the most popular North Indian dish. The spinach gravy has a rich creamy texture, its extremely delicious and flavourful. Totally healthy and rich in protein.
Ingredients 3 small bunch of Palak 200gms Paneer cut in cubes 1 Onion finely chopped 1 Tomato finely chopped 10 Garlic flakes minced 1 inch Ginger minced 3 Chillies 1 tsp Jeera 2 to 3 tbsp Oil 1 tbsp Ghee 1/2 tsp Turmeric powder 1 tsp Red chilli powder 1 tbsp Coriander powder 1tsp Garam masala 1 tbsp Kasuri methi 1/4 cup cream ( optional) Salt as per taste
Instructions Boil water in a vessel, add spinach leaves to it. Blanch the spinach leaves and then transfer it in cold water to retain the colour. You can even steam the spinach leaves Once cool, grind it into a nice puree along with the chillies ( you can increase chillies if you like it spicy) Heat a pan on a medium heat, once hot add oil. Add cumin seeds, now add the onions, once translucent, add garlic and ginger and sauté it, till you get a nice aroma. Add tomatoes and fry well till it’s soft. Add the powder masalas, mix it in well .Add the paneer, salt ( as per taste ) and fry well Add spinach puree, kasuri methi and cook it on a medium flame, add ghee at this point. Add cream and mix. Let it simmer for 4-5 minutes, Serve hot.
Spicy beef curry full of flavor and deliciousness. This beef is cooked in an aromatic mix of spices with an intense flavor of curry leaves.
Ingredients
500 gms Beef 2 Onion sliced 2 Chillies slit 2 Potatoes cubed/sliced 3 to 4 Sprigs of curry leaves 1/4 cup Coconut oil Water as required Salt- to taste
To grind into fine paste
5 Garlic 1 inch Ginger 1 tbsp Red chilli powder 1 tbsp Coriander powder 3/4 tsp Fennel seeds 1/4 tsp Turmeric powder 1/4 tsp cumin 1 Star anise 3 Cloves 1 inch cinnamon 2 Cardamom 10 Pepper
Instructions: In a pressure cooker heat oil. Add onion, green chilies and curry leaves. Saute it well. Add the ground masala, fry it well till the oil separates. Now add beef, mix in well Add potatoes, water and salt to taste. Cover the cooker and cook until beef is done. Release the steam to open the cooker. Add few more curry leaves if you prefer. Once again cook it on low flame, till the gravy is thick..
Delicious and Spicy chicken dish. One of the popular street food and great appetizer.
Ingredients
250 gm Boneless chicken pieces 1 tbsp Ginger garlic paste 3 tbsp Yogurt or 1 Egg 1/2 tsp Kashmiri chilli powder 1/2 tsp Cumin powder 1/2 tsp Coriander powder 1/4 tsp Black pepper powder 1/4 tsp Turmeric powder 1 tbsp Lime juice 1 to 1.5 tbsp Rice flour 3 springs Curry leaves 1 large Onion sliced 2 Chillies slit Oil, for frying Salt to taste
Instructions
Marinate the chicken pieces with ginger garlic paste , all the powder spices, lime juice, egg and salt. Keep it aside in the refrigerator for about 2 hrs.
Remove from the refrigerator and keep it out for 30 mins before frying. Add rice flour to the chicken batter and mix in well.
Heat oil in a pan, fry the chicken pieces in small batches until golden and crisp.
Heat 1 tbsp of oil in a wide pan , add sliced onions, saute it for 2 mins. Add curry leaves and slit chillies, sprinkle a little salt. Fry it for a minute. Now add the chicken pieces , saute in for 2 mins. Serve hot!!
Lip-smacking, flavourful, spicy beef chilli fry with aromatic spices. This can be made quickly with leftover beef roast and relished as a side dish or with Goan bread. It’s quick and simple!
Ingredients:
For Roast 1 kg Beef 2 medium Onion 3 Kashmiri Red Chillies 2 inch Cinnamon 5 Cloves 5 Peppercorns 2 -3 tbsp Oil Salt to taste
Roast Masala :To Grind 1 Onion 12 -15 Garlic 1 inch Ginger 10 Cloves 2 inch Cinnamon Stick 10 Peppercorns 1/2 tsp Cumin seeds ½ tsp Turmeric Powder Vinegar for grinding approx. 1/4 cup
Beef Chilli Fry 3 tbsp Oil 2 Onions Sliced 2 Potatoes cubed 2 Green chillies slit 2 Green capsicum chopped Salt to taste
Instructions
Wash the meat and pat dry it. Cut the beef into large slices. Grind the roast masala into a fine paste and apply it to the meat along with some salt. Marinate it for over 2 to 3 hrs or best overnight in the refrigerator.
Heat oil in a pressure cooker, add all the whole spices and red chillies. Add the onions and saute it for few minutes until soft. Add the beef pieces along with the marinade and stir it in well. Add in little water and pressure cook it till done.
Release the steam to open the cooker. Once again cook it on low flame, till the meat stock is reduced and well coated.
Serve it along with fries . You can use it to make sandwiches and chilli fry.
For Beef chilli fry Apply salt and deep fry the potatoes and keep aside. Heat oil in a pan and add onions and green chillies and sauté on low heat for a while. Add salt and saute it for 2 minutes. Add the cooked and sliced beef roast along with the marinade and cook it on low heat for 4 to 5 minutes. Add the fried potatoes, capsicum and mix in all well and cook for about 5 mins . Put off the heat. Add coriander leaves and serve hot.
Mutton chop cooked in flavourful green masala. The flavor of the meat and the bones makes this dish extremely delicious.
Ingredients 500 gms Mutton chops 2 large onions chopped 1 Tomato chopped 2 Potatoes cubed 1/2 Lime juice 1 tbsp ginger garlic paste 1 spring Curry Leaves Salt to taste 3 tbsp Oil 1 1/2 cup water
For the Green Masala Paste: 1 small bunch Green coriander leaves 1 small bunch 1 1/2 tsp garlic paste 1 1/2 tsp ginger paste 2 to 3 Green Chillies 10 Cloves 12 Peppercorns 1 inch Cinnamon 2 cardamom 1/2 tsp Cumin seeds 2 tsp coriander seeds 1/2 tspTurmeric Powder 1 marble sized ball Tamarind
Instructions Marinate the mutton with ginger garlic paste for 30 mins. In a cooker heat 3 tbsp oil , add onion and saute it till they are golden brown. Add the tomatoes and fry well. Once the tomatoes are soft , add the mutton and fry it for 5 mins. Now add the green masala, mix it in well till the mutton is well coated with the masala. Add water as per the consistency you prefer. Drop in chopped potato and pressure cook it till done. Once you open the cooker, check for the seasoning. Add curry leaves. You can add slit chillies if required. Cook it for 5 mins. Garnish with coriander leaves and serve.
Pure magic in my mouth with sweet and spicy chicken. Super delicious and easy to make!
Ingredients 2 spring onions chopped Garlic finely chopped 1/4 cup red bell pepper chopped 1/4 cup yellow bell pepper chopped 1/4 cup green bell pepper chopped 2 tbsp oil Sesame seeds for garnish Spring onion greens for garnish
For Sauce 1 tbsp soya sauce 3 tbsp hot and spicy tomato sauce 1 1/2 tsp brown sugar 2 to 3 bird eye chilli chopped or add 1 tsp red chilli flakes 1 tbsp cornflour 2 tbsp water
For Marination 250gms chicken boneless thighs 1 egg 1 tbsp cornflour 1/2 tsp pepper Salt to taste
Instructions
Heat a pan , add oil. Add chicken and fry it on high flame. Keep aside. In the same pan , add the spring onion and saute. Add garlic, saute it well with the onions. Add the prepared sauce, stir it in , once you find it getting thick add the chicken. Let the sauce coat the chicken well. Now add the bell peppers and cook it till done. Check for seasoning if required. Garnish it with spring onion greens and sesame seeds.
Popular street food, spicy and flavorful, mashed vegetables best served with a dollop of butter. Yummy!!!!
Ingredients
1 large onion finely chopped 3 large tomatoes finely chopped 1 1/2 tsp ginger garlic paste 2 potatoes boiled 2 capsicum chopped 1/4 cups peas ( Can add cauliflower and carrots as well) 11/2 tsp red chilli powder 1/4 tsp tumeric powder 1/2 tsp cumin powder 1 1/2 – 2 tbsp Pav Bhaji masala powder 2 tsp kasuri methi Lime juice as per you taste Coriander leave for garnish Chopped onions for garnish 3 tbsp butter Salt as per your tasteWater as per consistency Red edible colour optional
For toasting Pav 1 tbsp butter
Instructions
In a pan heat 1 tbsp butter, add the veggies ( potatoes, capsicum and peas, stir it in for 2 mins. Add water, salt to taste, about 1/2 cup , cover and cook completely. Once done ,mash the vegetables and keep it aside.
Heat 2 thsp of butter add the chopped onions and saute,. Add ginger, garlic paste and tomatoes, saute it until the tomatoes are soft and mushy. Now add the powdered masala and kasuri methi. Once the masala is fried well, add the mashed vegetables.
Give it a good stir and let it cook for about mins. Add coriander leaves and lime juice.
Add food coloring if you prefer.
Add water as per the consistency you need and let it cook for about 5 to 10 mins. Check for seasoning if needed. Last add coriander leaves as garnish.
Cut the pav into half, in a pan add butter and 1 tsp of pav bhaji mix . Place the bread and fry untill its crisp.
Serve the pav bhaji with a spoon of butter, coriander leaves and chopped onions.
Extremely refreshing, cooling and a delicious drink!! Packed with nutty flavor and fragrant spices. A perfect drink for Holi
Ingredients
1/4 cup whole almond 1/4 cup whole cashew 2 tablespoon whole pistachios 12 whole black peppercorn 10 whole green cardamoms 1 tablespoon dry rose petals 1 tablespoon white poppy seeds 1 tablespoon fennel seeds 1 tablespoon melon seeds 8 to 10 saffron
Instructions
Grind all the above ingredients together into a fine powder. (Do not over grind the nuts as it will release their oil and get into lumps) Add about 2 spoons in a cup of milk and stir in some sugar to make it sweet. Have it chilled. You can also add this powder to boiling milk, refrigerate and serve it chilled
