500 gm Boneless Chicken Pieces
2 tbsp Oil
1 tsp Ground Cumin
1 1/2 tsp Salt
1-2 each Chopped Green Chillies (Jalapeno)
1 Chopped Onion
1 tsp Ginger-Garlic paste
2 tsp Vinegar
1 cup Curd
1 tsp Lemon juice
- Put everything but chicken and batter in blender and blend till fine
- Marinate the chicken pcs with the resulting mixture
- Keep in the fridge for 40 minutes.
- Put chicken in batter
- Deep fry it until its colour changes to golden brown Condiments
- Serve the chicken pakora with coriander or mint chutney or tomato ketchup
1 Small whole Chicken
1 tbsp Magaz (Melon Seed) paste
1 1/2 tbsp Cashewnut paste
1 tbsp Khuskhus (Posto / Poppy seeds) paste
1/2 cup Cream
2 tbsp Butter
2 tsp White pepper
Salt To Taste
How to make chicken afgani:
- Clean the chicken and keep aside.
- Make a paste of all the ingredients and marinate the whole chicken well with this. Keep marinated for four hours.
- Grill in a tandoor (charcoal grill) till golden.
- Serve the murgh afgani hot with onion rings.
1 cup – Wheat flour
2 tsp – Oil + Frying
Salt to taste
1/4 tsp – Ajwain
1 pinch – Asafoetida
1/2 tsp – Red chilli powder
- Sieve the wheat flour and salt.
- Mix all the ingredients and knead to firm dough adding enough water.
- Cover and keep the aside for half an hour.
- Take small lumps of dough and roll into small puris.
- Heat oil in a kadhai and deep fry the puris.
- Serve masala puri hot with curry of your choice.
2 lbs. boneless chicken breast
1/4 cup yogurt
3 tsp minced ginger
3 tsp crushed garlic
1/4 tsp white pepper
1/4 tsp cumin powder
1/4 tsp mace
1/4 tsp nutmeg
1/4 tsp green cardamom powder
1/4 tsp chili powder
1/4 tsp turmeric
3 tbsp lemon juice
4 tbsp vegetable oil
Melted margarine (for basting)
5 oz. tomato paste
10 oz. tomato puree
2 lbs. tomatoes, chopped
2 tsp ginger paste
2 tsp garlic paste
2 tsp green chilies
1 tbsp red chili powder
2 tsp cloves
8 green cardamoms
Salt To Taste
3 tbsp butter
2/3 cup cream
1 tsp fenugreek
2 tsp ginger, julienned
honey to taste
- Whisk all of the ingredients in Part A together in a large bowl. Add the chicken breast, cut into 2 inch cubes.
- Marinate overnight in the refrigerator. Preheat oven to 350º F. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes.
- While doing this, make the sauce in Part B. Deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water.
- Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir.
- If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken tikka masala
Cooked potatoes and peas tossed in spices, filled into a triangular pastry shell and deep fried. Served piping hot with ketchup or green chutney. A filling any time snack and a must at every tea party!
For the samosa stuffing:
½ cup(s) shelled green peas
2 tablespoon(s) oil
1 teaspoon(s) cumin seeds
2 green chillies chopped fine
1 teaspoon(s) finely chopped ginger
2 large potato(es) peeled and cubed
½ teaspoon(s) red chilli powder
salt to taste
½ teaspoon(s) dry mango powder (amchoor) or lemon juice
½ teaspoon(s) garam masala (hot spice mix)
2tablespoons chopped coriander leaves
For the samosa pastry shell:
1 cup(s) plain flour (maida)
½ teaspoon(s) baking soda
½ teaspoon(s) baking powder
½ teaspoon(s) carom seeds (optional)
3 tablespoons ghee (clarified butter) / oil
salt to taste
water as required for kneading
oil to deep fry
- Cook the peas in boiling salted water for about 10 minute(s) or till soft. Refresh in cold water and drain well.
- Heat the oil in a pan. Toss in the cumin seeds and let them crackle. Add the green chillies and ginger. Fry briefly. Add the potato cubes and mix well. Add the red chilli powder, salt, dry mango powder and garam masala powder. Toss well. Sprinkle some water. Cover and cook on low-medium heat for about 10 minutes or till the potatoes are cooked. Mix in the cooked green peas and put off the heat. Let cool. Mix in the coriander leaves.
- To make the samosa pastry shell, sieve together the plain flour, baking soda, baking powder and salt. Mix in the carom seeds and ghee / oil. Add water little by little whilst mixing with fingers to make a stiff dough, the consistency of a shortcrust pastry. Keep covered with a damp cloth for about 15 minutes.
- Divide the dough into 16 equal balls. Apply a little dry flour to each ball when rolling into a circle of 4″ diameter. Cut each circle into two and lightly dampen the edges of each semicircle with water. Shape each semicircle onto a cone by pressing the cut edges together. Place a spoonful of the potato-pea filling into the cone and seal the edges well (apply some water on the edges if they do not seal well). Repeat this procedure with the rest of the balls. Deep fry in medium-hot oil in batches on medium flame till crisp and golden brown. Remove onto a paper towel.
- To save on time, potatoes can be pressure cooked and then cubed and tossed in spices.
- Carom seeds are also called as omum, caraway seeds, thyme seeds and ajwain.
- Chillies can be increased or decreased as desired.
- The samosa pastry shell can be made with plain flour without the baking soda and baking powder.
- Self raising flour can be used instead of plain flour, in which case omit the baking soda and baking powder.
1 Drumsticks - 4 or 5 no.
2 Grated Coconut - 1 cup
3 Jeerakam - 1/4 teaspoon
4 Turmeric powder -1/4 teaspoon
5 Green Chillies - 3
6 Small Onions - 6 chopped
7 Mustard - 1/4 teaspoon
8 Salt - to taste
Split drumstick lengthwise and take out the soft part alone with a small knife or spoon.
Heat some oil in a pan, add mustard and onion and saute till brown.
Grind ingredients 2,3,4 and 5 together and add to the pan followed by the drumsticks and simmer for some time.
1 Shrimp – 200 gm
2 Dried Mango (Mangatholi-Amchur) - few pieces
3 green chilli - 3 no
4 red chilli powder - 1/2 teaspoon
5 turmeric powder - 1/4 teaspoon
7 grated coconut - 1 cup
8 garlic paste - 1/2 teaspoon
9 jeerakm - 1/4 teaspoon
10 mustard - 1/4 teaspoon
11 small onion -5 no.
Cook the shrimp with 2,3,4 and 5 with water.Then grind the coconut with 8 and 9 very well and add it to this.cook for some more time.Then in another pan take some oil and put the mustard and chopped onion and saute till golden brown.Add this to the cooked shrimp…..
1: Chakka Kuru - 2 cup
2: Coconut Shredded - 1 Cup
3: Coriander powder - 1/2 Teaspoon
4: Chilly powder - 1/2 Teaspoon
5: Pepper powder - 1/4 Teaspoon
6: Turmeric powder - 1/4 Teaspoon
8: Green Chilly- 3 or 4
9: Ginger - small piece
10: Garlic - 2 cloves
12: Mango - 1 small (nalla puli venam)
13: Mustard seed
14: Fenugreek- a pinch
Cook chakkakuru with salt and turmeric and water. When half done add mango and cook. Fry the coconut till its brown. Then add the powders and grind it without water to a fine paste.Add this to the cooked one. Now in another pan Add oil and splutter the mustard and fenugreek. Add the shallot, green chillies, ginger and garlic. Fry and add it to the cooked chakka kuru.
1. Sardine – 500 gm
2. Mango - 1
3. Onnam Paal (Coconut Milk)- 1 cup
4. Randam Paal (Coconut Milk)- 2 cup
6. Green Chillies- 3
7. Garlic - 3 or 4 Cloves
8. Ginger - Small Piece
9. Chilly Powder - 2 Table Spoon
10. Turmeric Powder - 1/4 Tea Spoon
Saute the shallots, green chillies, ginger and garlic. Add a paste of the turmeric and chili powder. When the oil separates add the mango, water, randaam paal and salt. When it starts boiling add sardines. It only take 5 or 6 minutes to get it done. add the onnam paal and remove before it boils.
|Beef preferably weal – 1 kg
Shredded onions – 100 gm
Green chilies(split) – 5 nos
Ginger – 25 gm
Garlic(chopped) – 25 gm
Tomatoes – 2 nos
Bay leaves(Karuga/Vazhana ela) – 3 nos
Cinnamom(Karugapatta) – 1″ piece
Cardamom(Elakka) – 5 nos
Cloves(Grambu) – 4 nos
Fennel(Perum Jeerakam) – 2 tsp
Black pepper seeds – 10 nos
Turmeric powder – 1/2 tsp
Coconut oil – 1 cup
Fresh coconut half sliced into small pieces called `kotthu`
Curry leaves – 4 stems
Lemon juice – 1/4 lemon
Salt – As reqd
Mustard seeds – A pinch
Powdered black pepper – 1 tsp
1)Prepare `GHARA MASALA` by grinding together bay leaves, cinnamom, cardamom, cloves, black pepper seeds and fennel.
2)Cook the beef with all the other ingredients including `ghara masala` in water.
3)Add salt and continue cooking on low heat until almost dry but cooked. Set this aside.
4)Heat the coconut oil in a frying pan and add a pinch of mustard seeds and allow them to break in the hot oil.
5)Add more chopped onions and saute` till brown.
6)Add curry leaves and coconut `kothu` and saute` till brown.
7)Add the previously prepared beef and powdered black pepper.
8)Stir in gentle heat until dark.