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10 April, 2024

Indian Food Recipe: Butter Chicken

Indian Food Recipe: Butter Chicken With its rich, velvety sauce and succulent tandoori chicken, this butter chicken recipe promises to satisfy your cravings for authentic flavours. Recreating the traditional smokiness of tandoor-cooked chicken, we opt for roasting followed by a quick broil in the oven. Serve this aromatic dish alongside salad, rice, or naan for a complete culinary experience. Yield: 4 to 6 servings Ingredients: For the Marinade: 2.25 lb/1 kg chicken thighs, skinless, bone-in, or 2 lb/910 g chicken thighs, skinless and boneless, cut into 1 in/2.5 cm cubes ½ cup/120 g plain unsweetened Greek yogurt 2 Tbsp fresh lemon or lime juice 1 Tbsp grated garlic 1 Tbsp grated ginger 1 Tbsp garam masala (homemade or store-bought) 1 tsp ground Kashmiri chilli powder 1 tsp kasoori methi (optional) ½ tsp ground turmeric ½ tsp fine sea salt For the Butter Chicken Sauce: ½ stick/55 g unsalted butter 1 Tbsp vegetable oil 1 Tbsp Kashmiri chilli powder 2 tsp ground toasted cumin 1 Tbsp grated garlic 1 Tbsp grated ginger 1 tsp garam masala (homemade or store-bought) 1 green chilli (such as jalapeno, serrano, or Bird’s eye) ¾ cup/180 g tomato paste 1 cup/240 ml heavy cream 1 Tbsp fresh lemon or lime juice Fine sea salt, to taste 2 Tbsp chopped cilantro, tender stems and leaves 1 Tbsp salted butter for garnish (optional) Instructions: If using bone-in chicken thighs, make 2 to 3 deep gashes in the chicken. Skip this step if using boneless pieces. In a medium bowl or ziptop bag, combine all marinade ingredients until smooth. Add chicken and ensure it is thoroughly coated. Refrigerate covered for at least 1 hour, preferably overnight. Preheat the oven to 400F/200C. Arrange marinated chicken pieces on a baking dish or roasting pan. Roast until internal temperature reaches 164F/74C, approximately 30 to 45 minutes (20 minutes for boneless chicken), rotating the dish halfway through cooking. Transfer to the upper rack of the oven and broil on high for 2 to 4 minutes until charred in spots. Remove from oven. Meanwhile, in a medium Dutch oven or saucepan over low heat, melt butter. Once foamy, stir in oil. Add Kashmiri chilli powder, toasted cumin, garlic, ginger, garam masala, and green chilli. Sauté until fragrant, about 30 to 45 seconds. Add tomato paste and cook until lightly browned, around 5 to 6 minutes. Pour in heavy cream and add chicken along with any liquids from the baking dish. Coat well. Stir in lemon juice, taste, and season with salt. Bring to a boil over medium-high heat until fat separates from the sauce. Remove from heat. Garnish with cilantro and optional salted butter. Serve hot with rice or naan. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

09 June, 2020

Indian Food Recipe: Palak Corn Sabzi

India Food Tour: Social Media Posts, Aug 2022 Palak Corn with chapati Ingredients Spinach puree – ¾ cup Blanched and chopped spinach – ½ cup Boiled sweet corn kernels – 1 cup Ghee – ½ tbsp. Cumin seeds – ½ tsp. Ginger garlic paste – 2tsp. Chopped green chillies – 1 tsp. Fresh cream – 2 tbsp. Garam Masala – 1/4tsp. Chilli powder – 1/2tsp. Salt – to taste Serves: 3 Procedure In a kadhai heat ghee over medium flame, add cumin seeds. When it starts crackling then add ginger garlic paste and green chillies. Now add spinach puree, spinach, corn, salt, ¼ cup water, cream, garam masala, and chilli powder. Stir well and cook for 3 minutes. Serve hot with chapati or paratha. Photo Credit: https://cookpad.com/uk/recipes/4607449-corn-palak-sabji

06 June, 2020

Indian Food Recipe: Tava Paneer

Indian Food Recipe: Tava Paneer Ingredients Paneer – ½ cups Sliced mushrooms – ½ cup Boiled green peas ½ cup Boiled potato cubes – ½ cup Chat masala – 2tsp. Dried fenugreek leaves – 2tsp. Oil – 2 tbsp. Chopped onions – ½ cup Chilli powder – ½ tsp. Chopped green chillies – ½ tsp. Turmeric powder – ¼ tsp. Finely chopped coriander – 1tbsp. Salt – to taste Serves: 3 Procedure In a mixing bowl combine potatoes, paneer, peas, mushroom, chat masala, fenugreek leaves and salt, mix well and keep aside. On a medium flame heat a non-stick tava, add the oil and saute onions for 1 minute. Add chilli powder, turmeric powder and green chillies and saute. Now add the prepared veggie mix and coriander as well, saute for 2 more minutes. Garnish with coriander and serve. Image credit: https://hebbarskitchen.com/tawa-paneer-recipe-paneer-tawa-masala

03 June, 2020

Indian Food Recipe: Badam Ka Sheera

Indian Food Recipe: Badam Ka Sheera Ingredients Blanched Almonds – ½ cup Milk – 9 tbsp. Ghee – 3 tbsp. Cardamom Powder – 1/4tsp. Saffron – few strands Almond slivers – for garnish Serves : 2 Procedure Mix saffron and 1 tbsp. Milk and keep aside. Blend almond and 3 tbsp. Of milk to a smooth paste. In a non-stick pan heat ghee over medium flame, add the almond paste, cook for 4 minutes. Keep stirring Add 5 tbsp of milk with 2tbsp. Of water and cook for another 2 minutes. Now, add sugar, cardamom powder, saffron milk mixture and mix well. Cook for 2 minutes or until it turns golden brown. Garnish with almond slivers and serve hot. Image credit: https://www.tarladalal.com/Almond-Sheera-30848r

01 June, 2020

Indian Food Recipe: Mushroom & Bell Pepper Tikka

Indian Food Recipe: Mushroom & Bell Pepper Tikka Mushroom tikka with bell pepper recipe Ingredients Mushroom – 15 pieces Bell pepper cubes – 15 pieces Onion cubes – 15 pieces Mustard oil – 1 tbsp. Ginger garlic paste – 1tbsp. Hung yoghurt – ½ cup Turmeric powder – 1 tsp. Coriander powder – 1 tsp. Black pepper powder – ½ tsp. Garam masala – ½ tsp. Chat masala – 1tsp. Dried fenugreek leaves – ½ tsp. Carom Seeds – ½ tsp. Caraway seeds – ½ tsp. Salt to taste Oil – for greasing Serves 5 Procedure In a mixing bowl combine mustard oil, ginger garlic paste, and salt. Now add mushrooms, onions, bell peppers and keep aside for 15 mins. In a mixing bowl add hung yoghurt, turmeric powder, coriander powder, Black pepper powder, Garam Masala, chat masala, fenugreek leaves, carom seeds, caraway and salt. Mix well. Now add the vegetable mixture to the yoghurt mixture and mix well. Keep aside for 15 more minutes. On a wooden skewer arrange the mushrooms, bell pepper and onions. Heat a non-stick Tawa add some oil, cook the skewers from all the sides until it turns light brown colour. Serve hot with mint chutney. Alternate method: You can cook the tikka in n preheated oven at 160°C for 5-6 minutes. Image Credit: https://hebbarskitchen.com/mushroom-tikka-recipe-tawa/

26 May, 2020

Indian Food Recipe: Dal Makhani

Indian Food Recipe : Green Chutney Ingredients Urad Dal – ¾ cup Chana Dal – 1 tbsp. Rajma – 1 tbsp. Onion – 1 Ginger – 2 tbsp. Green chillies – 4 Tomato – 1 Fresh cream – ⅓ cup Yoghurt – ⅓ cup Chilli powder – 1/2 tsp. Turmeric powder – ½ tsp. Cumin seeds – 1 tsp. Ghee – 2 tbsp. Salt – to taste Serves : 6 Procedure Soak the dals for 5 hours. Chop green chillies, ginger, onions and tomatoes. Now pressure cook the dals with water. Mash well with a masher and boil again for 20 minutes. Add the yoghurt and cream to the dal. In a vessel heat ghee and fry the onions, chillies and ginger and cumin for a few minutes. Now add tomatoes, turmeric and chilli powder and fry. Add dal and balance the salt. Cook for some more time. Serve hot with chapati or rice Image Credit: By Radhikamprabhu82 – https://commons.wikimedia.org/w/index.php?curid=40987022

23 May, 2020

Indian Food Recipe: Mutton Roganjosh

Indian Food Recipe: Mutton Roganjosh Mutton Roganjosh Recipe Ingredients Mutton – 1kg. mustard/refined oil – 1cup Red chilli powder – 3 tsp. fennel powder – 3 tsp. ginger powder – 2tsp. cumin powder – 2 tsp. black cardamom – 3 Asafoetida – 1 tsp. Green cardamom – 4 Cinnamon sticks – 2 Bay leaves – 2 Cloves – 2 saffron (optional) – ⅓ tsp. Yoghurt – 1 cup A pinch of salt Procedure Heat the oil in a pressure cooker. Now add cinnamon, bay leaves, green cardamom, cloves, a teaspoon of salt, asafoetida, and mutton. Fry the mutton until it turns brown in colour. Now add 1 cup of water, red chilli powder and saffron. Mix the yoghurt nicely and pour into the pressure cooker and mix well. Keep cooking and stirring until it appears red in colour. Now add 2 cups of water, fennel powder, ginger powder and pressure cook for 2 -3 minutes. Crush the green and black cardamom and add it to the cooker. Sprinkle some cumin powder cook for few more minutes. Serve hot. Image Credit: By gahdjun – Flicr, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=3033005

05 May, 2020

Indian Food Recipe : Green Chutney

Indian Food Recipe : Green Chutney Ingredients Chopped Mint Leaves – 2 cups Chopped coriander – 1 cup Lemon juice – 1tbsp, Chopped green chillies – 1tbsp. Chopped ginger – 1 tsp. Salt to taste Yield: 1.25 cups Procedure Combine all the ingredients in a blender and blend to a smooth paste, add some water if required. Serve with Tikkas, kebabs, Indian fried snacks, etc. Image Credit: https://www.vegrecipesofindia.com/green-chutney-for-chaat-recipes/

27 April, 2014

Indian Food Recipe : Meat Curry

How to cook Mutton Curry In Tamil curry essentially means sauce. The curries are made from the combination of different types of spices along with yogurt or coconut milk. This combination will depend upon different regions of India. The curry is served either wet or dry depending upon the taste of people. They are made out of mutton, chicken, fish, prawns, eggs and vegetables. Requirements: Cubed 500 grams mutton Chopped onions 5 Ginger – garlic paste 1 tbsp made in 1 cup of water Chilli powder one a half teaspoon Green chilli paste 1 teaspoon Half cup tomato puree Coriander powder 1 tablespoon Turmeric powder half tablespoon Yoghurt 2 cups 8 black peppercorns and cloves 1 tsp – cumin seeds, 1 cup of coriander leaves neatly chopped Half of cup oil Salt to taste Cooking Methodology: Firstly flatten all the meat cubes into flat pieces. Now mix the yoghurt, chilli, turmeric, coriander powder and salt in the flat pieces of meat. Next step is to arrange half of the chopped onions in the pressure cooker at the bottom along with this arrange the pieces of meat along with yogurt mixture on the top of onions. Sprinkle ginger garlic water and rest of the onions then the whole spices Add 2 cups of hot water Pressure cook till done Now remove from the pressure cooker and cook until the gravy is thick. Once the gravy is thick add the tomato puree along with the oil Blend until the oil separates Garnish with coriander leaves and serve hot.

26 April, 2014

Indian Food Recipe : Chicken Biryani

How to cook Chicken Biryani Biryani has been originated in Turkey or Persia. The Muslim travelers have brought this to India and other places on the map closer to Persia. You can make a vegetable, mutton, chicken, prawn, fish biryani. The famous and most consumed is the Chicken Biryani. Traditionally earthen pots are used to make biryani to bring out the best aroma from the best quality ingredients used in the dish. Ingredients:- 1 kg – chicken, cut into medium size pieces. ½ kg basmati rice. 1.5 glasses of water. 1 tsp. – Ginger paste. 1 tsp. – Garlic Paste. 3- Large onions finely sliced. 3 – Green chillies, chopped. 1 cup – chopped fresh mint leaves. 1 cup – chopped fresh coriander leaves. 1 tsp – red chilli powder. 10 strands of saffron. ½ cup – milk. 2 cups – yoghurt. 2-3 tbsp. – lemon juice. 7- Cloves. 2 – Bay leaves. 5 – Green cardamoms. 1 – Inch piece cinnamon. 2 tbsp. – ghee. ¾ cup – oil. Salt to taste. Grind to paste – 7 cloves, 4 cardamoms, ½ tsp – whole pepper, ½ inch piece – cinnamon. How to cook: Soak saffron in milk and keep aside. Fry the sliced onions till crispy golden brown in color. Set aside to cool. When cool, grind to a coarse texture and set aside Rub ginger and garlic paste all over the chicken Add red chilli powder, half of the mint and coriander, lemon juice, green chilles, the ground spices ,crushed onions, yoghurt and the oil in which the onions were fried .Marinate for 2 hours In a heavy-bottomed pan, put the chicken along with the marinade and cook on medium heat until the gravy is not fully fried. Boil 1.5 glasses of water, when hot enough add some whole cloves, bay leaves, cardamoms and cinnamon then add salt and the rice. Parboil the Rice Drain the water and keep the rice side To layer the biryani add ghee in an earthen pot and layer rice then chicken gravy then rice and add the saffron milk to it Put the remaining ghee , coriander, mint leaves to garnish Seal the biryani and cook till rice is fully cooked Serve hot with raita.