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
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.
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 delicious snack and a great appetizer. These croquettes are fried to perfection crisp from the outside and moist on the inside.
INGREDIENTS
1/2 kg Chicken mince 1 Onion finely chopped 2 Chilly green chopped 1 tbsp. Garlic paste 1 tbsp. Ginger paste 1 tsp chili powder 1/2 tsp turmeric powder 1 tsp garam masala 1 tsp pepper powder 1 potato boiled and mashed 1/4 cup coriander leaves 1/2 Sour lime 4 Bread slices 1 egg Salt to taste 1/2 to 3/4 cup Bread Crumbs Oil for frying
INSTRUCTIONS
In a pan add the mince and salt to taste, keep stirring. Let it cook till the mince is dry. Remove and keep aside. Now in the same pan, add 1 tbsp. oil and sauté the onions till translucent. Add the ginger, -garlic paste and chopped chilies, fry it well. Add the powder spices and the mashed potatoes, blend all of this mixture well. Add the mixture to the mince, along with coriander leaves, sour lime and egg. Mix it well. Take a small portion and form it into cylindrical shape. Coat these with bread crumbs. Keep the croquettes in the refrigerator for about 30 minutes You can shallow or deep fry till golden brown, as per your choice
Note: Bind well while forming the Croquettes , so they don’t break. Add 3 to 4 Croquettes while frying and do not over crowd the pan. You can even add semolina along with bread crumbs to coat the croquettes
Kebab a middle eastern cuisine, traditionally made of mutton or lamb and also cooked with various other meats. It tastes wonderful when you marinate and season the meat well.
INGREDIENTS 450 gms Chicken mince 2 to 3 tbsp Oil (for frying) 1 Onion 2-3 Green Chillies 10 to 12 Garlic Flakes 1 inch Ginger Piece 1 1/2 tbsp. Mint leaves 2 1/2 tbsp. Coriander leaves 1/2 tsp Baking soda 1 tsp Garam masala powder 1 1/4 tsp Red Chilli flakes or Red chillies ( roasted and crushed) 11/2 tbsp. Coriander seeds ( roasted and crushed) 11/2 tbsp. Cumin seeds ( roasted and crushed) 2 tsp Red Chilli powder 1 tsp Pepper powder 1 tbsp. Ghee Juice of 1/2 lime Salt to taste
INSTRUCTIONS
In a chopper add ginger, garlic, green chillies, mint leaves, fresh coriander leaves and finely chopped it( it should look like its grated) and keep aside. Do the same with the onions and squeeze out the water/ moisture and keep it aside.
Now to this mixture add the mince, red chilli flakes, red chilli powder, baking soda, garam masala powder, coriander seeds, cumin seeds, pepper, lime, ghee, salt and mix well. Refrigerate this for almost 1 hour.
Apply oil to your palm. Take a ball of this mixture and make kebabs on a skewer.
In a frying pan, add oil and fry kebabs on all sides or grill the kebabs on 160 degree C for15 to 20 mins until done.
Serve it with green chutney & sprinkle some chat masala.
Spicy and delicious chicken with a burst of aromatic flavours. Extremely simple preparation with basic ingredients.
INGREDIENTS
500 gms Chicken pieces 2 medium Onions finely chopped 1 1/2 tsp Garlic paste 1 tsp Ginger 1 spring Curry leaves 1 tbsp Pepper 1 tbsp Coriander seeds 1 tsp Fennel 1 tsp Cumin 1 tbsp Kasuri Methi / Fenugreek leaves dry 1 tsp Turmeric powder 1 tsp Chili powder 4 tbsp Coconut oil 10 Whole shallots (Optional) Salt to taste Water as per consistency
INSTRUCTIONS Dry roast coriander seeds, fennel, cumin and pepper. Grind it to a fine powder. Heat oil in a vessel, add chopped onions, once translucent, add ginger, garlic paste and curry leaves. Sauté it well. Now add the chicken and fry it well. Add the ground spice powder along with the chilli powder and turmeric powder. Add the shallots in and let the chicken fry in these spices. Now add water around 1 cup or add more if you want a little more gravy. Cover and let it cook. Once done add dry fenugreek leaves. Let it cook for 2 to 3 mins. Serve hot.
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.
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.
A perfect side dish, amazingly crispy on the outside and tender from within. Spiced up with flavors and a delicious snack!!!
Ingredients
10 to 15 baby potatoes 1 tbsp olive oil 1 tsp garlic powder/ grated 1 tsp chilli powder Mix herbs of your choice Lime juice as per taste Salt as per taste Coriander leaves & chillies flakes for garnish
Instructions
Take about 10 to 15 baby potatoes, boil it with salt until soft and drain the water. Toss the potatoes with olive oil ( u can use butter as well), garlic powder / grated garlic, chilli powder, mix herbs, lime juice, salt and let it rest for 10 mins While the potatoes are still warm,place them on the baking tray, use a glass to gently press down on the potatoes to flatten them. Apply the marinate over the potatoes. Bake them for 25 to 30 mins on 180°C flipping them in between or until golden n crispy.
Sprinkle some chopped coriander leaves and chilli flakes and serve with some spicy chutney.
