Chicken Manchurian Recipe

Ingredients: 1/4 kg boneless chicken, cut into fine pieces
6-7 tbsps spring onion whites
3-4 tbsps spring onion greens
1/2 tbsp chopped garlic
1/2 tbsp chopped ginger
2 tsps soya sauce
1 tbsp chilli sauce
2 tsps vinegar
1 tbsp corn flour + 5 tbsps chicken stock or water
1/2 tsp brown sugar
2 tbsps tomato sauce
1/2 tsp red chilli pwd (preferably Kashmiri)
salt to taste
1 1/2 tbsps sesame oil
oil for deep frying
For marinade: (marinate chicken with below ingredients for at least 15 mts or 1 hr)
1/4 tsp pepper pwd
1 egg white
salt to taste
1 1/2 tsps ginger-garlic-green chilli paste
1/2 tsp soy sauce
1 tbsp maida/all purpose flour
2-3 tbsps corn flour
1-2 tbsps of water, if required

1 Heat oil in a heavy bottomed vessel, make small balls of the marinated chicken and carefully drop into the hot oil. Cook on low medium flame and towards the end of the cooking process increase flame to high and deep fry to a golden brown shade. Drain with a slotted spoon and place on absorbent paper. Keep aside.
2 Heat a heavy bottomed vessel, add oil, add the chopped garlic and saute on high flame for about 30 secs. Add the chopped ginger and green chillis and saute for a few more secs. Add the spring onion whites and saute for 3 mts on high flame.
3 Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Combine well and cook for 2 mts. Add 1/4 cup chicken stock or water and cook for a mt. Add the deep fried chicken balls and cook for 4 mts. Adjust salt, if necessary.
4 Add the cornflour water and cook, tossing the contents, for 4-5 mts. You will find that it becomes thick due to cornflour.
5 Add the chopped spring onion greens and combine. Garnish with more spring onion greens. Serve hot as a starter/appetizer

Butter Chicken - Murg Makhani

Ingredients:

• 1 kg boneless chicken skin removed
• Juice of 1 lime
• Salt to taste
• 1 tsp red chilli powder (adjust to suit your taste)
• 6 cloves
• 8-10 peppercorns
• 1" stick of cinnamon
• 2 bay leaves
• 8-10 almonds
• Seeds from 3-4 pods of cardamom
• 1 cup fresh yoghurt (must not be sour)
• 3 tbsps vegetable/canola/sunflower cooking oil
• 2 onions chopped
• 2 tsps garlic paste
• 1 tsp ginger paste
• 2 tsps coriander powder
• 1 tsp cumin powder
• 1/4 tsp turmeric powder
• 400g/ 14 oz of chopped tomatoes, ground into a smooth paste in a food processor
• 1/2 litre chicken stock
• 2 tbsps kasuri methi (dried fenugreek leaves)
• 3 tbsps unmelted, soft butter
• Salt to taste
• Coriander leaves to garnish

Preparation:

• Mix the chicken, lime juice, salt and red chilli powder in a large, non-metallic bowl. Cover and allow to marinate for 1 hour.
• Heat a flat pan or griddle on medium heat and gently roast (stirring frequently) the cloves, peppercorns, cinnamon, bay leaves and almonds till they darken slightly. Cool and add the cardamom seeds. Now grind into a coarse powder in a clean, dry coffee grinder.
• Mix the yoghurt, above whole spice powder (from previous step), coriander, cumin and turmeric powders together and add them to the chicken. Allow to marinate for another hour.
• Heat the oil in a deep pan on medium heat. When hot, add the onions. Fry till a pale golden brown in color and then add the ginger and garlic pastes. Fry for a minute.
• Add only the chicken from the chicken-spice mix and fry till sealed (chicken will turn opaque and the flesh will go from pink to whitish in color).
• Now add the tomato paste, chicken stock, kasuri methi and remaining part of the yogurt-spice mix to the chicken.
• Cook till the chicken is tender and the gravy is reduced to half its original volume.
• Melt the butter in another small pan and then pour it over the chicken.
• Garnish with coriander leaves and serve with Naan and Kaali Daal.
• For an authentic and traditional cooked-over-the-coals flavour: When the Butter Chicken is cooked, make a small bowl shape with aluminum foil and place it on top of the curry ('floating' on it). Heat a briquette of charcoal on an open flame till red hot and gently put the charcoal in to the aluminum foil bowl. Cover the dish immediately. Remove the cover just before serving, discard the foil bowl and charcoal and serve. The curry will be infused with a smokey flavor!

Mutton Fry

Ingredients

• 500 gms mutton, chopped in small pieces
  
  1 1/2 tsp ginger garlic paste
  
  1 tsp turmeric powder
  
  2 tsp chilli powder
  
  4 Tbsp vegetable oil
  
  1 cup water
  
  Salt to taste
  
  2 Tbsp ulavacharu paste (optional)
  
  
  For the base:
  
  3 Tbsp oil
  
  6-7 cloves
  
  1 inch cinnamon stick
  
  6-7 green cardamom
  
  2 tsp garam masala
  
  10-15  curry leaves
  
  1 onion, finely chopped
  
  4-5 sliced green chillies
  
  Fresh coriander, for garnishing

Method

Heat 4 tbsp of oil in a pan and lightly brown the mutton to seal the juices.

Add the ginger garlic paste, salt, chili, ulavacharu paste (optional) and turmeric powder.

Cook for 8-10 minutes on medium flame, stirring at intervals.

Add the water and pressure cook for 20-25 minutes or 4-5 whistles, till the mutton is tender.


For the base:

In another pan, heat the oil, add cinnamon stick, green cardamom and cloves and let them splutter.

Mix in the  green chillies, then add the onions and curry leaves.

Saute for 5-6 minutes and season it with salt.

Cook on low heat for 6-8 minutes, till the onions are soft.

Then add the cooked mutton  to this base and mix well.

Sprinkle in the garam masala and cook for 7-8 minutes. till all the flavors combine together.

Garnish with coriander.

MUTTON BIRYANI

Ingredients 1 1/2 kg basmati rice 1 1/2 kg mutton 200 gms ginger (ground) 150 gms garlic (ground) 3 tsp garam masala powder (clove, cinnamon, cardamom and shajeera) 500 gms oil 500 gms finely chopped onions 250 gms thick yoghurt 2 lemons 2 sprigs of coriander 1 1/2 tsp turmeric powder 2 tsp salt (salt to taste)

Method Cook mutton with salt, turmeric and ginger-garlic paste for 15 - 20 minutes in a cooker or in a thick-bottomed vessel. Heat oil in a wok and fry finely chopped onions until golden brown. To this add the cooked mutton pieces and fry for 15 minutes. Add the beaten yogurt, chopped coriander and juice of two lemons. Take one-and-a-half measures of water for each measure of rice. Bring the water to a boil and add washed and presoaked (for 30 minutes) rice and cook until done. Add the mutton pieces and cook for 10 minutes. Serve hot with raita (yogurt chutney).

Hyderabadi nargisi kofta

Ingredients

Serves: 8 

• ½ kg mutton mince
• 1 stick cinnamom (dalcini)
• Salt to taste
• ¼ teaspoon turmeric powder (haldi)
• ½ teaspoon cumin (jeera) powder
• 1 teaspoon coriander (dhania) powder
• 1 teaspoon garam masala
• ½ teaspoon red chilli powder
• 1 tablespoon ginger garlic paste
• 1 onion, chopped fine

• 3 green chillies, chopped fine
• 3 tablespoons besan (gram flour)
• 1 egg, beaten
• 8 hard boiled eggs
• Oil for deep frying
• 1 teaspoon chaat masala
• ½ cup chopped coriander leaves
• Lime wedges for garnish
• Food safe twine or rope

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Directions

Prep:10min  ›  Cook:45min  ›  Extra time:30min chilling  ›  Ready in:1hr25min 

1. Wash and cook mince with 1 cup water, salt, cinnamon stick, and turmeric powder until cooked and all liquid dries up, about 20 minutes. Let cool slightly.
2. In a large bowl, add cooked mince and onions, ginger, garlic, green chillies, and all spice powders. Add beaten egg and gram flour and mix well. Refrigerate for at least 30 minutes so the mixture binds well later.
3. Peel the hard boiled eggs. Make 8 equal sized portions from the meat mixture. Take one portion of meat and flatten the meat in your palm like a cutlet. Put a hard boiled egg in the center and wrap the meat tightly around it. Tie a piece of thread around the wrapped egg. Repeat with the rest of the eggs and meat. If possible, refrigerate the eggs again. You can make the koftas till this step and refrigerate overnight.
4. Heat oil in a pan for deep frying. Fry the koftas. Cut the thread. To serve, slit the eggs in halves lengthwise. Sprinkle with chaat masala and serve garnished with coriander leaves and lime wedges on the side.

Indian Mee Goreng Recipe (Indian Fried Noodles)

Ingredients:
Cooking Oil
2 cloves garlic (chopped)
3 tablespoons of chili paste or to taste (recipe below)
1 lb of Yellow Noodles (rinsed)
3 pieces of dried bean curds (cut into pieces)
1 potato (boiled, peeled, and sliced)
2 eggs
4 squids (cleaned and cut into rings)
A handful of bean sprouts
Lettuce leaves (for garnishing)
1 lime (cut into wedges)

Sauces:
2 tablespoon of soy sauce
2 tablespoon of dark soy sauce or kecap manis
3 tablespoon of tomato ketchup
Sugar and salt to taste

Chili Paste:
Blend 10 dried red chilies in a food processor. Add some water and some oil to blend well. Heat the wok and “tumis” (stir fry) the paste until the oil separates from paste. Set aside.

Method:
Heat the wok and pour in the cooking oil. Add garlic, 3 tablespoons of chili paste, sliced potatoes, bean curb pieces, and squids. Stir fry until fragrant. Add yellow noodles and sauces and continue stirring. Set the noodles to the side of the wok.
Add some cooking oil and then crack the eggs. Scramble the eggs and mix in with the noodles. Add in the beansprouts and quick stir for another 1 minute. Serve hot and garnish with chopped spring onions and sliced red chilies. Squeeze some lime juice over the noodles before eating.

Cook’s Note:
Indian Mee Goreng is Malaysian dish. Created by Mamak (Indian-Muslim in Malaysia), this version cannot be found in India.

Nasi Kandar Fish Curry

Ingredients

8 – 10 slices of tenggiri (mackerel fish)
1 tsp sea salt

1 Tbsp tamarind paste (soaked in 3 Tbsp hot water)
1 Tbsp turmeric powder
5 Tbsp grapeseed oil for frying fish
5 slices old ginger

Vegetables
10 lady fingers (washed and the top trimmed)
3 large ripe red tomatoes (cut into quarters)
5 small aubergines (cut into 2)

Aromatic herbs
2 Tbsp ‘rempah ratus’ spices
2 dried chili (washed and seeded)
4 sprigs of curry leaves (bruised)
1 Tbsp traditionally handmade coconut oil

Spices
10 shallots (peeled and sliced)
5 cloves garlic (peeled and sliced)
1 inch old ginger (sliced)
5 large dried chili (soaked and seeded)

Blend or pound all the above spices
1 Tbsp chili powder
1 tsp turmeric powder
1 Tbsp coriander seeds
1 Tbsp fennel (jintan manis)
1 Tbsp cumin (jintan putih)
5 Tbsp Baba’s meat curry powder
100 ml traditionally handmade coconut oil
1 Tbsp castor sugar
800 ml filtered water
1 Tbsp tamarind paste (soaked in 100 ml water and drained, discard the seeds retain the water)
sea salt to taste
100 ml thick coconut milk or santan

Directions

1. Marinate the fish slices in the tamarind paste, turmeric powder and salt for about 1 hour. Heat a non-stick pan and drizzle in the grapeseed oil. Pan fry the fish slices till slightly golden brown on the outside.

2. Remove from heat and set aside on some paper towels to absorb oil.

3. Set a large curry pot on the stove. Heat it up and drizzle in the 100ml coconut oil. Add in the blended spices, powdered spices, curry powder and ‘tumis’ or lightly fry until fragrant. Add sugar and keep stirring to avoid the spices from burning. Burnt spices have to be discarded as they will taste bitter.

4. Slowly add filtered water and let the spice paste simmer. Add the tamarind water and all the vegetables. Pour in the rest of the filtered water and simmer over low heat until vegetables are all tender. Put in the fish slices, coconut milk and sea salt to taste.

5. Fry aromatics in the used non stick pan by adding 1 Tbsp coconut oil to the pan. Fry over low heat until fragrant. Add to simmering curry and simmer for another 3 minutes. Cut off heat, curry ready to be served.

source: sparkpeople

Kidney Beans Curry (Rajma)

Ingredients:
Kidney Beans – 1 cup
Water – 4 cups
Salt – to taste
Turmeric Powder – 1/4 tsp
Green Chili – to taste (optional)
Oil – 2 tbsp
Onions – 2 medium, finely chopped
Ginger – 1 tsp, minced
Garlic – 1 tsp, minced
Tomatoes – 2 cups, puree
Salt – to taste
Turmeric Powder – 1/4 tsp
Cumin Powder – 1/2 tsp
Coriander Powder – 1 tsp
Chaat Masala – 1 tsp
Garam Masala – 1 tsp
Cilantro – for garnishing, finely chopped
Method:
1. Wash and soak the Kidney Beans in 4 cups of water overnight.
2. Put the Rajma in a pressure cooker, alongwith the water that you soaked it in.
3. Turn the flame on high and add in the Turmeric Powder, Some Salt and Green Chili.
4. Cooking time in the Pressure Cooker – 3 whistles, lower flame and cook for another 30 minutes.
5. Meanwhile, in a medium size pan on medium heat, add in the Oil.
6. Allow it to heat up and add in the Onions.
7. Add in a little Salt and cook till the moisture evaporates from the Onions. Stir frequently.
8. Add in the Ginger and Garlic, mix well and cook till the Onions start to brown.
9. Add in the Tomato Puree. Mix again.
10.Cook till the oil starts to seperate. Keep an eye on it and keep stirring frequently.
11.Add in Coriander Powder, Chaat Masala & Garam Masala.
12.Add in a little water (about 1/4 cup) to help mix in the dry spices and to prevent it from burning.
13.Cook for a couple of minutes.
14.Open the Pressure Cooker once the pressure has gone and add in the Rajma to the masala.
15. Make sure Rajma (kidney beans) is well cooked and should have opened up a bit.
16. Mix well and allow it to come to a boil again.
17. Add in some of the fresh Cilantro leaves and keep some for garnishing.
18. Serve over hot rice on a lazy sunday afternoon. Serves 4.

source: showmethecurry

chicken tandoori recipe

Ingredients

8 skinless, boneless chicken thighs (about 2 1/2 pounds)
Juice of 1 lemon
Kosher salt
1/2 cup plus 2 tablespoons plain yogurt
1 tablespoon vegetable oil
1/2 small red onion, roughly chopped
3 cloves garlic, smashed
1 2-inch piece ginger, peeled and roughly chopped
4 teaspoons tomato paste
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 3/4 teaspoons hot paprika
2 tablespoons chopped fresh cilantro
Cooked rice, for serving (optional)

Directions

Preheat the broiler. Make shallow cuts in the chicken thighs with a sharp knife. Toss the chicken with the lemon juice and 1 1/2 teaspoons salt in a large bowl.

Pulse 2 tablespoons yogurt, the vegetable oil, onion, garlic, ginger, tomato paste, coriander, cumin, 11/2 teaspoons paprika and 1/2 teaspoon salt in a food processor to make a paste. Toss the chicken in the mixture and let marinate 15 minutes.

Place the chicken on a foil-lined broiler pan. Broil, turning once, until slightly charred and a thermometer inserted into the center registers 165 degrees F, 5 to 6 minutes per side.

Meanwhile, combine the remaining 1/2 cup yogurt and 1/4 teaspoon paprika, the cilantro and a pinch of salt in a bowl. Top the chicken with the yogurt sauce and serve with rice, if desired.

 source: foodnetwork