TANDOORI CHICKEN - KHANA KHAZANA

TANDOORI CHICKEN - KHANA KHAZANA  Chicken marinated in yoghurt and spices and slow cooked in a hot clay oven or an electric oven.  Preparation Time : 4-6 hours Cooking Time : 10-15 minutes Servings : 4

INGREDIENTS Chicken , whole 800 grams Kashmiri red chilli powder 2 teaspoons Lemon juice 3 tablespoons Salt to taste Yogurt 1 cup Ginger paste 2 tablespoons Garlic paste 2 tablespoons Garam masala powder 1/2 teaspoon Mustard oil 2 tablespoons Butter to taste Chaat masala 1/2 teaspoon Onion , cut into rings as required Lemon, cut into wedges as required

METHOD Make incisions with a sharp knife on the chicken breast, legs and thighs. Apply a mixture one teaspoon Kashmiri red chilli powder, one tablespoon lemon juice and salt over the chicken and set aside for half an hour. For the marinade, tie up yogurt in a piece of muslin and hang over a bowl for fifteen to twenty minutes. Remove the thick yogurt into another bowl. Add the remaining Kashmiri red chilli powder, salt, ginger paste, garlic paste, remaining lemon juice, garam masala powder and mustard oil. Rub this mixture over the chicken and marinate for three to four hours in a refrigerator. Skew the chicken onto a skewer and cook in a moderately hot tandoor (clay oven) or in a preheated oven at 200°C/400°F/Gas Mark 6 for ten to twelve minutes, or until almost done. Baste chicken with a little butter and cook for another four minutes. Remove and set aside. Sprinkle chaat masala powder and serve with onion rings and lemon wedges.

KADAI CHICKEN

Chicken cooked in a red gravy  Preparation Time : 5-10 minutes Cooking Time : 20-30 minutes Servings : 4

INGREDIENTS Chicken, 10-12 pieces 1 kilogram Coriander seeds 2 teaspoons Cumin seeds 2 teaspoons Black peppercorns 6 Whole dry red chilli 6 Ginger 2 inch piece Garlic 15 cloves Ghee 2 tablespoons Oil 2 tablespoons Onion , chopped 1 large Tomatoes, chopped 4 large Salt to taste Fresh coriander leaves, chopped 2 tablespoons

METHOD Dry roast coriander seeds, cumin seeds and black peppercorns and grind to a coarse powder. Grind red chillies, ginger and garlic to a fine pasteHeat ghee and oil in a kadai, add onion and sauté till lightly browned. Add half the coarsely ground spice powder and red chilli-ginger-garlic paste and continue to sauté for three to four minutes. Add tomatoes and salt and continue to sauté till the tomatoes become soft. Add chicken and stir. Add coriander leaves and the remaining coarsely ground spice powder and mix. Add half a cup of water and stir. Cover and cook on medium heat till the chicken is done. Serve hot.

ANDHRA CHILLI CHICKEN

A shallow-fried spicy chicken dish from Andhra Pradesh.  Preparation Time : 4- 5 hours Cooking Time : 20-30 minutes Servings : 4

INGREDIENTS Chicken 1 medium Salt to taste Lemon juice 4 tablespoons Ginger 2 inch piece Garlic 6-8 cloves Curry leaves 8-10 leaves Whole dry red chillies 8-10 Rice 2 tablespoons Yogurt 1/2 cup Oil 1/4 cup Refined flour (maida) 1/4 cup Fresh coriander leaves, chopped 2 tablespoons

METHOD Cut chicken into four pieces - two legs and two breasts. Make four to five half-inch deep slits on the chicken pieces. Apply salt and two tablespoons of lemon juice and keep aside. Grind ginger, garlic, curry leaves, whole red chillies and rice to a smooth paste with the remaining lemon juice. Add this paste to yogurt and whisk well to a smooth consistency. Add salt to taste. Apply this yogurt mixture liberally on the chicken pieces and leave to marinate for four to six hours, preferably in the refrigerator. Heat oil in a pan, roll the marinated chicken in refined flour, shake off the excess flour and shallow fry. Cook for one minute, turn over the chicken pieces and cook for another minute. Reduce heat and cook for five to six minutes, turning the chicken pieces frequently for uniform cooking. Remove and drain. Transfer the chicken to a shallow pan and keep on medium heat. Sprinkle chopped coriander leaves, two tablespoons water and cover with a fitting lid. Reduce heat and cook for five minutes on low heat or until the chicken is completely cooked. Serve hot.

CHICKEN KURMA RECIPE

1 kg chicken
1 cup onions ( pyaj) (sliced)
2 tblsp poppy seeds (khuskhus) (khuskhus)
1 tblsp coriander seeds
1 tsp cumin seeds
1/2 cup coconut (narial) (scraped)
1/2 cup yogurt
2 cloves garlic (lasan)
2 tsp ginger (adrak) paste
3-4 green cardamoms
3 tblsp oil (tel)
salt (namak) to taste
6 red chillies whole
1/4 cup fresh cream (malai)

How to make chicken kurma:

• Clean, wash and skin the chicken. Cut the chicken into 12-14 pieces.
• Soak poppy seeds in 1 cup warm water for 10 minutes.
• Grind soaked poppy seeds with de-seeded red chillies, coriander seeds, cumin seeds, garlic, green cardamom and scraped coconut.
• Heat oil in a pan. Add sliced onions and cook till they are translucent. Add ginger paste and stir for 15 seconds.
• Add chicken pieces and cook on high heat for 5 minutes stirring constantly. Make sure the chicken does not brown.
• Stir in the ground paste and add 1 cup of water. Add salt and bring to a boil. Reduce heat and add beaten yogurt. Simmer for 5 minutes.
• Finish with fresh cream.

Biryani Nawabi Recipe

Ingredients:

750 grams Basmati rice
1 kg Mutton
5-6 medium Onions
1 tblsp Ginger-garlic paste
2 tblsp Garam masala
6 nos. Red chillies
1 cup Curds
2 nos. Cinnamon
6 nos. Cardamom powder
1 tblsp Shahjeera
10 nos. Black peppercorns
1 tblsp Turmeric powder
2 pinches Saffron
1/2 cup Milk
10 nos. Apricot
1 tblsp Almonds
1 tblsp Cashew nuts
1 tblsp Sunflower seeds
1 tblsp Raisins

How to make biryani nawabi:

• Heat 5 tbsp ghee and fry the almonds, cashewnuts, chironji, raisins, apricots (halved) till light brown in colour.
• Fry the onions till crisp.
• Grind the fried onions and chillies to a fine paste.
• Marinate the meat in beaten curds, ginger-garlic paste, onion-chilli paste, turmeric powder and salt for 1 1/2 hours.
• Heat 2 1/2 tblsp ghee and saute the marinated meat till it is dry and oil leaves the sides of the pan.
• Heat 2 tblsp ghee and fry the cinnamon, cardamom, shahjeera and black pepper till the seeds start spluttering.
• Add the drained rice and saute for 4-5 minutes.
• Add warm water. The level of water should be 1 1/2 inches above the rice level.
• Add salt as per taste. Cook till rice is done.
• Spread on a plate and remove the cinnamon, cardamoms and cloves.
• To Assemble
• Take a heavy bottomed pan and line it with ghee.
• Add the prepared mutton and sprinkle garam masala over it.
• Cover with cooked rice and dot with ghee.
• Make deep holes in the rice and add the saffron (soaked in 1/2 milk) and sprinkle fried nuts and onions.
• Cover the pan and seal the edges with dough.
• Heat a tawa and place the pan on top and cook on a very low flame for 20-25 minutes.
• Mix and serve hot garnished with chopped mint leaves.

Kachchi Biryani Recipe

Ingredients:

1 kg Chicken legs
600 grams Basmati rice
4 medium Sliced onions
10 grams Ginger paste
12 grams Garlic paste
8 grams Red chilli powder
1 bunch Coriander leaves
1 bunch Mint leaves
4 nos. Green chillies
5 nos. Cardamoms (green)
6 nos. Cloves
2 inches Cinnamon
5 grams Peppercorns
3 grams Mace
200 grams Curds
3 tblsp Lemon juice
100 ml Milk
2 grams Saffron
100 ml Oil
30 ml Ghee
As per taste Salt

How to make kachchi biryani:

• Pick, wash and soak the rice for 30-40 minutes. Heat oil in a pan and fry the sliced onions till golden brown. Keep aside.
• Finely chop the coriander and mint leaves. Grind the green chillies to a fine paste.
• Soak the saffron in warm milk. Grind mace, green cardamoms, cloves, cinnamon and peppercorn to a fine powder.
• In a bowl, mix together well beaten curds, red chilli powder, salt, ginger-garlic paste, green chilli paste, mint and coriander leaves, lemon juice, powdered spices and fried onions (crush the onions before adding them).
• Rub the chicken legs with this marinade and marinate it for 2 hours.
• Boil atleast 5 ltrs of water with a little salt.
• When the water starts boiling add the soaked rice.
• In the meantime, transfer the marinated chicken into a deep bottomed pan which has a tight lid.
• Once the rice starts boiling, drain the water and layer the rice over the marinated chicken in the deep pan.
• Sprinkle the saffron-milk mixture over the rice and chicken. Add the ghee.
• Cover the pan with the lid and cook on a high temperature till it just starts steaming.
• Then cook on a medium flame till the chicken is tender and all the moisture is absorbed.
• Transfer the contents gently into a serving dish. Serve garnished with mint leaves and ginger juliennes

Egg Korma Recipe

Ingredients:

250 grams Mutton
3/4 cups Bengal gram dal
2 tsp Ginger-garlic paste
1 1/2 tsp Coriander powder
1/2 tsp Turmeric powder
1 tsp Chilli powder
2 nos. Green chillies
3 nos. Sliced onions
2 tblsp Oil

How to make dalcha:

• Cut the mutton into 1 inch cubes. Soak the chana dal in water for 30 minutes.
• Boil the dal with 1/4 tsp. turmeric powder and enough water till tender.
• Mash well and set aside.
• Fry two sliced onions till they are crisp.
• Crush and keep aside.
• Heat oil, add the remaining sliced onion and fry till brown.
• Add the giner-garlic paste, remaining turmeric powder and fry till light brown, then add the mutton and fry till oil separates.
• Add chilli powder, coriander powder and 2 cups water and cook till the mutton is tender.
• To the mutton add the mashed dal, crushed fried onions, 1/2-1 cup warm water and salt to taste.
• Simmer till completely cooked.
• Serve hot.

KAKARAKAYA RECIPE

Ingredients:

7-8 pieces of bitter gourd
2 onions made into a paste
1 tsp red chili powder
Salt to taste
1/2 tsp turmeric
2 tsp amchoor powder
1 tblsp oil + Oil for deep frying

How to make kakarakaya:

• Wash the kekarakaya and slit lengthwise.
• Remove all the flesh from inside and make hollow.
• Deep fry them and keep aside
• Now in a wok heat 1 tblsp oil and put in the onion paste.
• Once they become brownish in color add the spices and salt
• Roast well till oil separates.
• Fill this mixture into the kekarakayas and serve.

CHARUPODI RECIPE

Ingredients:

1c coriander seeds (dhania sabut)
1/2 c cumin seeds (jeera)
1/2 c whole black pepper (sabut kali mirch)

How to make charupodi:

• Mix all the ingredients together and grind.
• You can store it in jar and not in a refrigerator

VEGETABLE BIRYANI RECIPE

Ingredients:

2 cups Basmati Rice
1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans)
150 gms Green Peas
3 Finely Sliced Onion
2 Finely Sliced Green Chillies
Salt to taste
1 tsp Red Chilli Powder
2 tsp Cinnamon(dalchini), Caraway Seeds(zeera)
4 Cloves (laung)
1/2 tsp Black Pepper Powder
4 Tomato
1/2 cup Yogurt (curd)
4 tbsp Vegetable Oil
1/2 tsp Mustard Seeds
3 tbsp Dry Fruits (cashew nuts, raisin)

How to make vegitable biryani :

• Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or microwave.
• Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also.
• Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and saute them for a minute ot till they get pink in color.
• Add salt and red chilli powder and stir.
• Add fine chopped tomatoes and fry till they are properly cooked.
• Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.Heat it for about 10 seconds.
• Add all the fried vegetables.
• Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.
• Take this vegetable biryani out in a rice serving dish.
• Garnish with dry fruits and green coriander leaves.
• Serve the vegetable (veg ) biryani hot with raita and pickle.

CHICKEN CORN SOUP RECIPE

Ingredients:

• 4 Chicken Fillets (boiled and shredded) • 1 kg Chicken Bones • 1 Bay Leaf • 4 cloves Garlic • 6 Whole Black Peppers • 1 tin Cream Style Corn • 2 Eggs • 1 tsp White Pepper Powder • 1 tsp Sugar • 1 tbsp Sesame Oil • 4 tbsp Corn Flour • 4 cups Water • Salt to taste

How to make Chicken Corn Soup:

• Boil chicken bones in 4 cups of water with black pepper, garlic cloves and bay leaf until cooked. Strain the stock through a sieve. • Boil corn in the stock. Add chicken, salt, sugar and white pepper powder. • Combine corn flour with little water and stir in the soup. Simmer until thickens, stirring constantly. • Beat eggs and add to the soup. • Heat sesame oil and add a few drops to the soup while serving

CHICKEN MANCHURIAN RECIPE

Ingredients:

• 4 Chicken Thighs (chopped) • 1 tsp Soya Sauce • 1 small Onion (finely chopped) • 2 tbsp Corn Flour • 1/4 cup All Purpose Flour • 8 Garlic Pods (finely chopped) • 8 Green Chillies (finely chopped) • 4 tsp Refined Oil • Salt to taste • 1 tsp Tomato Ketchup (optional)

How to make Chicken Manchurian:

• Smear salt and marinate chicken for an hour. • Make a batter of all purpose flour and cornflour in a bowl. Soak the chicken pieces into it. • Deep fry the chicken pieces and keep them aside. • Heat oil in a pan and add garlic, onion and green chillies and fry till brown and crispy. • Now add chilli powder, salt to taste, deep-fried chicken pieces, tomato ketchup and Soya sauce. • Cook at high flame (may be for 7-8 minutes) till the chicken turns soft and absorbs ketchup and Soya sauce. • Add water while stirring, if necessary. • Chicken Manchurian is ready to be

CHICKEN MANCHURIAN RECIPE

Ingredients:

• 4 Chicken Thighs (chopped) • 1 tsp Soya Sauce • 1 small Onion (finely chopped) • 2 tbsp Corn Flour • 1/4 cup All Purpose Flour • 8 Garlic Pods (finely chopped) • 8 Green Chillies (finely chopped) • 4 tsp Refined Oil • Salt to taste • 1 tsp Tomato Ketchup (optional)

How to make Chicken Manchurian:

• Smear salt and marinate chicken for an hour. • Make a batter of all purpose flour and cornflour in a bowl. Soak the chicken pieces into it. • Deep fry the chicken pieces and keep them aside. • Heat oil in a pan and add garlic, onion and green chillies and fry till brown and crispy. • Now add chilli powder, salt to taste, deep-fried chicken pieces, tomato ketchup and Soya sauce. • Cook at high flame (may be for 7-8 minutes) till the chicken turns soft and absorbs ketchup and Soya sauce. • Add water while stirring, if necessary. • Chicken Manchurian is ready to be