Jeera Murgi

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This is quick recipe and it suits bachelor very much.
Ingredients for Cooking:

1 kg of Chicken cut into pieces
1 tbsp of Jeera powder
1 tsp of Ginger Garlic powder
1 tsp of Salt and Turmeric powder
1 tsp of Garamasala powder
1 big finely chopped Tomatoes,

Methods of Cooking:

Clean the chicken pieces properly pat it dry and marinate with all the ingredients for 1/2 hr.
Heat the 2 tbsp of oil in the pressure cooker
Fry the marinated chicken for 5 minutes and add 1cup of hot water in it and cover it with lid
Wait for 2 whistles its ready to eat, after its simmered for 5 minutes.
Serve it with rice

Chicken with Capsicum and Tomatoes Sauce

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Ingredients for Cooking:

½ kg of Chicken with Bone
2 nos of Capsicum cut into square pieces

1 Tsp of Salt and Pepper
1 tsp of Garlic paste
2-3 Tbsp of oil for cooking the chicken.


Grind together:
1cup of Tomatoes Puree or Tomatoes
2-3 Cloves of Garlic
1 Tsp of Red Chilly paste.

Methods of Cooking:

Heat the oil in kadai,add the capsicum fry it for 2 minutes
Add the chicken in it with the salt and fry it for 5 minutes
Add the tomatoes puree in it and slow the flame
Add the chilly paste also keep it on slow flame till the chicken gets boiled with covered lid
Add pepper in it and simmer for sometime.
Serve it with rice.

Masala Pomfret

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Ingredients

1 Pomfret
2 small onions, sliced
1 tomatoes, chopped finely
6 green chillies, grounded,
3 garlic flakes, grounded
1" ginger, grounded
1/2 cup coconut milk
Salt as per taste
3 tbsp oil

Grind to a paste:
1 tsp corriander seeds
1 tsp cummin seeds
5 black pepper
2 cloves
1/2 tsp turmeric powder
1/2 tsp red chilli powder
2 tsp coriander
1/4 tsp bottle masala (optional) - Refer Recipe

Method

Cut the fish into small pieces
Marinate the fish with salt and keep aside for 20 minutes
Heat the oil, and fry the onions till golden brown
Add ginger-garlic-green chillies paste and stir for a minute
Add tomatoes and simmer for 2 minutes
Add the grounded paste and simmer for 1 minute Add little water and let it boil for 2 minutes
Add coconut milk and when it starts boiling add the marinated pieces
Let it cook till done
Serve hot with rice

Indian Stuffed Chicken

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Ingredients

1 Chicken

For Stuffing
1 big tomato, finely chopped
2 onions, chopped
2 small potatoes, chopped
2 carrots, finely cut
1/2 cup finely chopped french beans
1/2 cup green peas
1/2 " ginger
3 garlic flakes
3 green chillies
2 tbsp lemon juice
1 sprig mint leaves
salt and pepper to taste
chopped corriander leaves
5 chopped Cashewnuts
3 tbsp oil

Method:

Wash the chicken
Marinate the chicken with salt and keep aside for 1/2 hour
Boil carrots, potatoes, french beans and green peas.
Make ginger garlic and chillies paste
Heat oil in a pane and fry onions.
Then add ginger-garlic-chilli paste
Add tomatoes, mint leaves, boiled vegetables, lemon juice, salt and pepper and fry for a few minutes.
Take it from the gas and let it cool
Stuff the chicken with the above masala and then stitch.
Heat 1 tbsp. of ghee and fry the chicken till it become brown.
Cook the stuffed chicken in water till it is done.

Stuffed Crabs

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Ingredients

8 Crabs parboiled
7 medium onions, chopped finely
3 garlic flakes
1" ginger
4 green chillies
1 cup coconut, grated
2 tsp tamarind pulp
Salt as per taste
1 tbsp bottle masala - Refer Recipe
3 tbsp oil

For Garnishing:
1/2 cup grated coconut chopped corriander leaves

Method:

Clean the crab, open shell and remove the stomach sac and the feathered grills.
Roast the onion, ginger, garlic, chillies, coconut and grind to a fine paste.
Add bottle masala, tamarind pulp, salt and mix well.
Stuff the crab with masala filling and tie the crabs.
Take oil in a pan and add the crabs and steam it till done
Garnish with grated coconut and corriander leaves

Tope

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Ingredients

1 kg. Mutton
6-8 Onions
1 cup Poha
5 Green Chillies
1" ginger
3 tsp bottle masala
8 flakes garlic (grounded)
1" cinnamon, powdered
mint and coriander leaves
4 cardamom, powdered
4 tbsp ghee
Juice of 1 lemon

Method:

clean the mutton and cut into 1" cubes
Heat 4 tsp ghee. When ghee become hot put onions, chillies, ginger, fry till onion become transculent.
Add mutton and bottle masala, let it cook on slow fire.
Add lime juice, garlic, mint, coriander leaves, cinnamon and cardamom.
Bring the vessel down the gas then add poha.
Serve hot

Kofta Gravy

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Ingredients

1/2 kg mince
2 small potatoes, boiled and smashed
Bread crumbs of 4 breads
1 onion chopped finely
2 garlic flakes, grounded
2 tsp bottle masala
1/2 tbsp lemon juice
Salt as per taste
3 tbsp oil
oil for frying
Chopped corriander leaves

Make paste of

4 green chillies
1" ginger
3 tbsp grated coconut
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tbsp corriander seeds
1 tsp cummin seeds
3 black pepper
1 clove
2 tsp khus khus
1 tsp bottle masala
1 tsp garam masala


Method:

Mix well the mince, potatoes and half of bread crumbs
(If mixture is very soft then add more crumbs)
Add 1/4th of the above paste into the mixture
Add salt as per taste and make it into small koftas
Roll the koftas into bread crumbs and deep fry
Keep aside
Heat oil for the gravy
Fry the onions till golden brown
Add the remaining paste and the garlic and simmer for 1 minute
Add 2 tsp bottle masala
Add water to make it a gravy
When the water starts boiling, add the koftas
Put it on slow flame till koftas are cooked and gravy is as per your consistency
Add lemon juice
Garnish with corriander leaves
Serve hot with rice

Chicken Pulao

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Ingredients

1/4 kg basmati rice
1/2 chicken,
2 onion chopped finely
3 cloves
1" cinnamon
2 black cardamoms
4 bay leaves
4 tbsp ghee
Chopped corriander leaves

Make a paste of:
2 tsp cummin seeds
5 black pepper
7 green chillies
3 garlic flakes
1/2" ginger
1 tbsp corriander seeds
1 tsp red chilli powder
1/2 tsp turmeric powder
Salt as per taste

Method:

Wash the rice and soak it for 1/2 hour
Cut chicken into small pieces
Heat oil in a kadai
Fry the onions till golden brown
Add the grounded masala and simmer for 2 minutes
Add cloves, cinnamon, cardamoms, and bay leaves
Fry chicken pieces for 5 minutes
Add rice to it and add water required to cook the rice
Stir well
Let the chicken and rice cook
Once done garnish with corriander leaves
Serve hot

Boros

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Ingredients:

1 coconut, grated finely
275 gms rawa (semolina)
275 gms sugar, powdered
3 eggs
30 gms butter
Blanched and sliced 4-5 almonds

Method:


Beat the whites of eggs and 1 yolk
The add sugar, coconut, rawa and beat it more
Add butter and beta for 5 minutes
Leave the mixture for 8-10 hours
Make small flat balls and place almond piece on each ball
Place them in a baking tray
Bake at 350oC for 10 minutes
Test it whether it is baked; if not keep for 5 more min.

Shrimp Curry

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Ingredients

1 cup shrimps
1 tomato chopped finely
2 onion chopped finely
2 tbsp oil
Chopped corriander leaves

Make a paste of:
- 2 kashmiri chillies
- 2 green chillies
- 1 tsp cummin seeds
- 1 tsp corriander seeds
- 1" ginger
- 2 garlic flakes
- 1/2 tsp turmeric powder
- 1/2 tsp bottle masala (garam masala)
- salt as per taste

Method:

Wash and Clean the shrimps
Heat the oil in a pan
Fry the onions till golden brown
Fry the tomatoes for 2 minutes
Add the paste and simmer it for 2 minutes
Add shrimps and water as required
Let is cook for 5-10 minutes
Garnish with corriander leaves
Serve hot

Meat Stew

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Ingredients

1/2 kg meat
3 chopped potatoes
2 tbsp ghee (optional - oil)
lemon juice as per taste


Make a paste of:
- 3 small onions
- 1" ginger
- 2 garlic flakes
- 3 green chillies
- 3 cloves
- 1 black cardamoms
- 1" cinnamon
- 7 black pepper
- 1 tsp cummin seeds
- 1 tsp corriander seeds
- Salt as per taste

Method:

Cut the meat into small pieces
Cook in enough water till half done
Remove the pieces and keep the meat gravy aside
Heat the ghee in a pan
Fry the grounded paste for 5 minutes; till oil separates
Add meat pieces and fry till brown
Add potatoes pieces and fry for a minute
Add the meat gravy and let it cook
When done, add lemon juice
Serve hot

Masala Mince

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Ingredients

1/2 Kg Mince
1 big Onion (sliced)
1 tomato, chopped
4 small potatoes, chopped
1 big bunch of methi leaves, cleaned and chopped
2 tsp tamarind juice
chopped corriander leaves
2 tbsp oil

Grind to a paste:
4 red chillies
6 flakes garlic
1 tsp turmeric powder
2 tsp jeera
1" cinnamon
6 cloves
4 cardamoms
1/2 tsp bottle masala
Salt to taste

Method:

Fry the onions in oil and then add tomatoes pieces
Add the grounded paste and fry for couple of minutes
Add the mince
Cook till it is dried
Add potatoes , methi leaves, and little water.
Cook on medium heat for 20 min.
Add tamarind juice and simmer.
Garnish with corriander leaves
Serve hot