Bored of trying out the same old curries with Brinjal/ Aubergine. Why not have a go at making this spicy tangy Brinjal Pickle?? more

In a hurry, why not cook up this simple and tasty Tomato Rice. Goes well with any yoghurt raita. more

A nutritious dal, especially with its combination of different lentils. A perfect accompaniment with plain rice. more

Another unusual dessert. This time with bread!. Never thought bread would taste so good, in a sweet dish other than bread and butter pudding! more

A typical Maharashtrian snack, Misal Pav. Both filling and tasty too! more

 

Category Archives: MEAT

MURGH MAKHNI (BUTTER CHICKEN)

Murgh Makhni or Butter Chicken as it is commonly known is probably one of the most popular dishes of Punjabi origin. This dish has become popular not only in India, but internationally as well, with slight changes in taste to adapt to the local pallet. I remember being given this recipe for butter chicken from a friend of mine who vouched that it was as good as what you get in the restaurants. I must admit after having tried it out I had to agree with her.

This is what you’ll need

Chicken: 1kg

Garlic paste: 1tbsp

Ginger paste: 1tsp

Chilli powder: 1tbsp

Garam masala: 1 ½tbsp

Hung yoghurt: 1 cup

Tandoori colour: A pinch (optional)

Butter: 200gms

Tomato puree: 750gms

Cashew powder:  100gms

Tandoori masala: 1tsp

Kasuri methi: 4tbsp

Bay leaves: 2

Cream: To garnish

Salt to taste

Let’s get cooking

1. Clean and wash the chicken. Cut into medium pieces.

2. Prepare the marinade by mixing the yoghurt, ginger garlic paste, 1tbsp of garam masala, chilli powder and one teaspoon of salt for 4-5 hours.

3. Grill the chicken at 180 deg C. Apply a little butter on the top. Cook for around 10 minutes. Turn the chicken over, brush some more butter and cook until done and brown. Remove from the grill and keep aside.

4. To prepare the makhni gravy, melt the remaining butter in a pan and add the bay leaves.

5. Add the cashew powder. Fry until it is light brown.

6. Add the rest of the salt, garam masala along with the tomato puree and cook for a couple of minutes, until the tomato cooks and the gravy darkens in colour.

7. Add 4tbsp of the kasuri methi and mix again.

8. Add the grilled chicken and mix lightly. Add a glass of water (depending on how thick you like the gravy)

9. Boil on a low flame and add the tandoori masala. Let it simmer for around 5 minutes.

10. When done, remove from flame and garnish with a dollop of butter, some cream and green chillies.

11. Serve hot with Tandoori rotis, naan or rice.

Approximate preparation and cooking time: 1hr 20 minutes

Serves: 4

Dietician’s Note

This dish contains significant amount of Fat. Not advisable for patients with hypertension, obesity and other cardiovascular diseases.

Chicken is a good source of protein, Vitamin A which is good for vision and tissue growth.

There is cashew nut used in the gravy therefore not permitted for those with nut allergies.

CHICKEN KHEEMA CUTLETS

Another one of the recipes  I learnt from my Amma and it tastes yummy! These cutlets can be had as a snack, but I usually end up making them for a main meal. Put them in between burger buns and voila, you have a chicken burger too!

This is what you’ll need

Kheema: ½ kg

Onions: 2

Ginger: 1” piece

Garlic: 6 cloves

Green chillies: 6

Potatoes: 3

Garam masala: 1tsp

Bread Slices: 3-4

Mint leaves: 1tbsp

Coriander leaves: 3tbsp

Bread crumbs: For coating

Salt to taste

Oil to shallow fry

Let’s get cooking

1. Wash and clean the kheema.

2. Boil, peel and mash the potatoes.

3. Chop the onions and green chillies, mint leaves and coriander leaves. Grind the ginger garlic to a paste.

4. Heat the oil in a pan. Add the chopped onions, green chillies and sauté. When transparent add the ginger garlic paste and cook for 2 minutes.

5. Add the garam masala and kheema. Cook till the kheema is done and mixture is completely dry.

6. Add the chopped mint and coriander leaves and salt. Stir again.

7. Let this mixture cool. Then add mashed potatoes.

8. Soak the bread in water. Squeeze out all the water and then add to the potato/ kheema mixture.

9. Shape into flat cutlets, coat with bread crumbs and shallow fry. Serve with ketchup.

Approximate preparation and cooking time: 45 minutes

Serves: 4

RED HOT CHICKEN MASALA

Another easy and absolutely tasty recipe from my favourite chef Nita Mehta. My son had been complaining that it had been a long time since I cooked any tasty chicken curry so looked up my recipe books and found this one, which required minimum ingredients. My son’s verdict was that the curry was one of the best he had eaten!!  Thanks to Nita Mehta. This recipe would also work well with prawns and paneer!

This is what you’ll need

For the chicken

Chicken: 1 (cleaned and cut into medium sized pieces)

Tomatoes: 2 (large, finely chopped)

Ginger garlic paste: 3tsp

Coriander powder: 1 1/2tsp

Garam masala: 1tsp

Oil: 6tbsp

Salt: 1 1/2tsp

To be ground to a paste

Kashmiri red chillies: 20 or Regular red chillies: 15

Onions: 2

Let’s get cooking

1. Remove the stem of the red chillies, deseed and soak in water for half an hour. Drain away the water and keep the chillies aside.

2. Roughly chop the onions and grind the chillies along with the onions to a smooth paste. Add a little water, if required.

3. Heat oil in a pan. Add the ground red chilli and onion paste, along with the ginger garlic paste. Fry well till the onion turns golden brown and leaves oil.

4. Add the tomatoes and cook until they turn pulpy.

5. Add the chicken, salt, coriander powder,garam masala and mix well. Stir fry for 3 to 4 minutes.

6. Lower the heat, cover and cook for 10 to 15 minutes or until the chicken is done. Add water if required.

7. Garnish with fresh coriander leaves and lemon wedges and serve hot with rotis, chappatis or naans.

Approximate preparation and cooking time: 35 minutes (excluding time to soak chillies)

Serves: 6

 

 

 

 

 

MUTTON CHOPS (WITH GRAVY)

I have posted a recipe for Mutton Chops earlier,  but that was what I learnt to make from my amma and was fried. This one is with a thick gravy and can also be had with Chappatis or Rotis.

This is what you’ll need

Mutton chops: 10

Onions: 2

Tomatoes: 2

Ginger: 1/2″ piece

Garlic: 6 cloves

Green chillies: 3

Chilli powder: 1tsp

Turmeric powder: 1/2tsp

Yoghurt: 2tbsp

Cardamom: 3

Cloves: 5

Cinnamon: 1/2″ piece

Pepper corns: 4

Garam masala: 1tsp

Lemon juice: 2tsp

Coriander leaves: To garnish

Oil: 2tbsp

Salt to taste

Let’s get cooking

1. Wash and clean the mutton chops well. Pat them dry.

2. Whisk the yoghurt and grind the ginger, garlic and green chillies. Mix them together.

3. Marinate the chops with the above mixture for around half an hour.

4. In the mean time, chop the onions, tomatoes and coriander leaves.

5. Coarsely powder the peppercorns, cloves, cardamom and cinnamon.

6. Heat the oil and saute the onions until brown.

7. Add the chilli powder, turmeric powder and the marinated chops. Fry for 5 minutes.

8. Add a little water, along with the chopped tomatoes. Cover and cook until done (around 25 -30 minutes)

9. Add the garam masala powder, lemon juice and salt. Mix well.

10. Garnish with coriander leaves and serve hot as a starter or with rotis.

Approximate preparation and cooking time: 45 minutes

Serves: 4

 

 

KARAAGE CHICKEN HOTDOG

Another day at home flicking through TV channels, I found this recipe on a cookery show for Teatime snacks by Chef Rakesh Sethi. It looked easy to make and since I hadn’t thought of what to make for dinner it was the perfect dish to cook up! The recipe did not have any spice in it, so added a few green chillies in the sauce. Hubbie and kids absolutely loved it, though nothing Indian about it, it was yumm. Karaage chicken is a Japanese chicken recipe.

This is what you’ll need

For the chicken

Boneless chicken: 250gms

Spring onion whites: 2tbsp (finely chopped)

Garlic: 3tsp (finely chopped)

Ginger: 3tsp (finely chopped)

Soya sauce: 2tsp

Rice vinegar: 1tbsp (the original recipe used rice wine)

Sugar: 1tsp

Flour: 2tbsp

Cornflour: 3tbsp

Salt: To taste

Oil to deep fry

For the sauce

Oil: 1tsp

Spring onion: 1 (big, chopped)

Soya sauce: 3tbsp

Rice vinegar: 1tbsp

Vinegar: 1tbsp

Green chillies: 3 (chopped)

Salt: To taste

Hotdog rolls, lettuce, mayonnaise and mustard to serve

Let’s get cooking

1. Clean the chicken and cut into bite sized pieces.

2. Marinate the chicken with all the ingredients listed under “for the chicken” except the cornflour for around 15 minutes.

3. While heating the oil for frying add the cornflour to the chicken and mix well.

4. Deep fry and drain on a kitchen towel. Keep aside.

5. For the sauce, heat oil in a pan and add the onions. Saute for 2 minutes.

6. Add the rest of the ingredients and continue cooking.

7. Mix in the fried chicken and let the sauce coat the chicken pieces well.

8. To assemble the hotdog, take a hotdog roll, place a lettuce leaf in the middle, spread a few of the chicken pieces, top with mayonnaise and mustard and serve hot.

Approximate preparation and cooking time: 50 minutes

Serves: 4

 

 

 

CHICKEN PEPPER FRY (KERALA STYLE)

Most times I find myself making what hubbie and kids like, today for a change thought it was time to pamper my own taste buds and was in the mood for something spicy. I have always preferred the spiciness of pepper over chilli powder, so decided to make some kerala style pepper chicken. Chose to use boneless chicken since it is easier for the kids to eat!

This is what you’ll need

To marinate the chicken

Boneless chicken: 500gms (cut into bite sized pieces)

Freshly ground pepper powder: 1tsp

Lemon juice: 1tsp

Salt to taste

For the pepper fry

Onions: 2

Garlic flakes: 5

Ginger: 1/2″ piece

Green chillies: 3

Tomato puree: 3tbsp

Coriander powder: 2tsp

Turmeric powder: 1/2tsp

Freshly ground pepper powder: 2tsp

Garam masala: 1tsp

Curry leaves: Few

Coconut: 2-3tbsp (Can use either freshly grated or desiccated coconut. I used desiccated coconut)

Oil: 2tbsp

Let’s get cooking

1. Marinate the chicken listed under “for the marinade” for around half an hour.

2. In the meantime, prepare the pepper fry.

3. Slice the onions finely and keep aside 2 tbsp for garnishing.

4. Slit the green chillies and crush the garlic and ginger coarsely.

5. Heat oil in a kadhai. Add the ginger, garlic and curry leaves. Fry for a minute.

6. Add the onions and saute until the onions are light brown.

7. Fry the coriander powder, turmeric powder and add the tomato puree. Fry well, until the mixture is almost dry.

8. Now add the marinated chicken and cook covered for 10 to 15 minutes, without adding water.

9. When done, open the kadhai and add the pepper powder, garam masala and coconut. Mix well and fry again for another 5 minutes. Let the mixture coat the chicken pieces well.

10. When done remove from kadhai and serve hot garnished with slightly browned onions.

 

Approximate preparation and cooking time: 40 minutes (excluding marination time)

Serves: 4

 

 

 

KASOORI MURGH MALAI

Another creamy, mildly flavoured chicken curry from one of my favourite Chef’s Nita Mehta.  My younger son is usually quite a fussy eater and doesn’t like very spicy food. He absolutely loved this curry.

This is what you’ll need

Chicken: 1 (cleaned and cut into medium sized pieces)

Yoghurt: 1 cup (hung for half an hour and beaten well)

Cream: 150ml

Kasoori methi (dried fenugreek leaves): 2tbsp

Oil: 6tbsp

Garam masala: 1tsp

White pepper powder: 1tsp

Salt to taste

Grind together

Onions: 2 (medium)

Garlic: 6 cloves

Ginger: 1″ piece

Green chillies: 2

Let’s get cooking

1. Grind the onions, ginger, garlic and green chillies with a little water to a fine paste.

2. Heat the oil in a pan and fry the onion paste until it changes colour. Do not brown it.

3. Add the chicken, garam masala, white pepper powder and salt. Fry for 3 to 4 minutes, until the chicken changes colour.

4. Add the yoghurt and kasoori methi. Mix well and cook for 3 to 4  minutes.

5. Cover, lower the heat and cook until the chicken is tender. Takes approximately 20 minutes.

6. Add half a glass of water and bring to a boil. Simmer for 2 to 3 minutes, until the gravy is thick.

7. Keeping the flame low, add the cream. Mix well and bring to a boil, stirring continuously.

8. Serve hot, garnished with kasoori methi and coriander leaves.

Approximate preparation and cooking time: 40 minutes

Serves: 4

 

 

 

 

CORIANDER CHICKEN (DRY)

My older son absolutely relishes non vegetarian. He likes it so much that he wouldn’t mind eating a chicken starter for his evening snack!! This time I tried making a dry version of the coriander chicken and the end result was quite delicious! (Enough of blowing my own trumpet)!!

This is what you’ll need

Chicken: 800gms

Coriander leaves: 2 cups

Peppercorns: 2tsp

Green chillies: 8-10

Ginger garlic paste: 2tbsp

Onions: 3

Salt to taste

Lemon juice: 1tsp

Oil: 1tsp

Let’s get cooking

1. Clean the chicken and make slits into the pieces. Slice the onions.

2. Grind the coriander leaves, peppercorns and green chillies to a paste.

3. Rub this mixture into the chicken pieces, along with the ginger garlic paste, salt and keep aside for an hour.

4. Take a pan and drop the chicken pieces in it. Fry well on a low flame for 10 minutes, until the raw smell disappears and the chicken is done. Remove and keep aside. (if you feel that the chicken is too dry, you can add a tsp of oil)

5. In the same pan fry the onions in the oil, until brown. Add the chicken pieces mix well.

6. Cook without the lid until nicely brown on all sides and the chicken is well coated with the gravy.

7. Serve hot as a starter on it’s own or with any chutney of your choice.

Approximate preparation and cooking time: 40 minutes (excluding marination time)

Serves: 4

 

 

 

 

 

MUTTON TAMBDA RASSA (SPICY MAHARASHTRIAN STYLE LAMB CURRY)

Last night when I told my son that I would make mutton curry for lunch I hadn’t thought of what curry I would be making. Woke up this morning and suddenly remembered the yummy Mutton Rassa that our next door neighbour used to make. I called Amma and asked her to find out how Maikaki made her rassa curry. Quickly made note of the recipe and got into action!

This is what you’ll need

Mutton: 500gms

For the marinade

Ginger garlic paste: 2tsp

Chilli powder: 2tbsp

Turmeric powder: 1/2tsp

Lemon juice: 1tbsp

Salt: 2tsp

To be roasted and ground 

Onions: 1 1/2 (finely chopped)

Coriander seeds: 1tbsp

Cloves: 3

Cinnamon: 1/2″ piece

Peppercorns: 5

Poppy seeds: 2tsp

Desiccated coconut or copra: 3tbsp

For the curry

Onions: 1 1/2 (chopped)

Ginger garlic paste: 1tsp

Tomatoes: 2 (chopped)

Salt to taste

Let’s get cooking

1. Clean and wash the mutton well.

2. Marinate it with all the ingredients listed under marinade for around half an hour.

3. Heat a little oil in a pan and fry the ingredients under roast and grind starting with coriander seeds, cloves, cinnamon, peppercorns and poppy seeds. Add the onions and let them brown. Lastly add the desiccated coconut and after that turns brown let the mixture cool. Grind to a smooth paste and keep aside.

4. Heat oil in a pressure cooker and add the onions for the curry. Saute until brown.

5. Add the ginger garlic paste and fry for another minute.

6. Mix in the tomatoes and cook until pulpy.

7. Add the marinated mutton pieces and fry for – minutes. Add 1 1/2 to 2 glasses of water and pressure cook until the meat is done. ( I like the meat well done, so cook it for around 5-6 whistles)

8. Once the pressure falls, add the ground paste and let the gravy boil for 5-7 minutes on a low flame. Check salt and add if required.

9. Serve hot with rice or chappatis.

Approximate preparation and cooking time:  About an hour

Serves: 4

 

 

 

NIMBU DHANIA CHICKEN (LEMON CORIANDER CHICKEN)

Ever since I started blogging, I end up searching for recipes on the internet. I had forgotten about my recipe books. On one of my cleaning sprees yesterday I happened to stumble upon some of my favourite recipe books and chose a couple of Nita Mehta recipes to cook. Being a weekend and with hubbie working , I had all the time to try out some fancy food for a good dinner. As usual Nita Metha recipes never disappoint. This was a perfect starter and easy to make. I used boneless chicken, just because it’s easier for the kids to eat the boneless chicken.

This is what you’ll need

Boneless chicken: 600gms

Garlic: 6 flakes (crushed)

Ginger: 2tsp (grated)

Oil: 6tbsp

Juice of 2 to 3 lemons

Coriander leaves: 6tbsp (chopped)

Spices

Turmeric powder: 1/4tsp

Cumin powder: 1/2tsp

Coriander powder: 1/2tsp

Garam masala: 1/2tsp

Chilli powder: 1tsp

Salt to taste

Let’s get cooking

1. Heat oil in a pan and cook the chicken on high heat until nicely brown.

2. Remove from oil and keep aside.

3. In the same oil add the crushed garlic and grated ginger. Cook for a minute.

4. Add the spices and mix well. Add the browned chicken and mix well.

5. Add 3/4 cup of water. Cover and cook on low flame for another 10 minutes or until chicken is soft and almost dry.

6. Add the lemon juice and fresh coriander leaves. Mix well and serve.

Approximate preparation and cooking time: 35 minutes

Serves: 4

 

 

Related Posts Plugin for WordPress, Blogger...