Recipes

Tamarind Chicken Recipe

Tamarind Chicken Recipe

Ingredients:

Preparation time: 15 minutes + 2 hours marinating
Total cooking time: 30 minutes
Serves: 4
Ingredients:

.4 chicken thighs

.4 chicken drumsticks

.1/3 cup (80 ml) tamarind concentrate

.2 teaspoons ground coriander

.1 teaspoon ground turmeric

.2 cloves garlic, crushed

.2 tablespoons peanut oil

.2 red chilies, finely chopped

.6 spring onions, finely chopped

.Oil, for deep-frying

Method:
Remove the skin from the chicken pieces. Place the chicken in a large pan with enough water to cover it. Cover and simmer for 15 minutes, or until cooked through. Drain and cool.

Combine the tamarind, coriander, turmeric and garlic. Add the tamarind mixture to the chicken and toss well to coat. Cover and marinate in the refrigerator for at least 2 hours, or preferably overnight.

Heat the peanut oil in a frying pan; add the chili and spring onion, and stir-fry over low heat for 3 minutes. Set aside.

Heat the oil for deep-frying in a large pan; cook the chicken in 3 batches over medium heat for 5 minutes, or until the chicken is golden brown and heated through. Drain the chicken on paper towels, and keep it warm while frying the remaining chicken. Serve the chicken pieces with a spoonful of the chili mixture on the side.

Kashmiri-Style Lamb Recipe

Kashmiri-Style Lamb

Ingredients:

•Serves 4-6)
• 4 tablespoons vegetable oil
• 1/4 teaspoon asafoetida
• 900 g/2 lb lean lamb, cubed
• 1 piece fresh ginger, 5 cm/2 in long, crushed
•2 cloves garlic, crushed
• 4 tablespoon masala paste
• 1 teaspoon chili powder or 2 teaspoons sweet paprika
• 8-10 strands saffron (optional), plus more for garnishing/b>
• Salt, to taste
• About 150 ml/0.25 pint natural (plain) yogurt, beaten

Description :This curry originated in Kashmir, and derives its name from the chilies originally used in the dish. The chili powder may be reduced for a milder flavor, just add the paprika and 2 teaspoons tomato puree (paste) to retain the color.

Method:

1.Heat the oil in a pan and fry the asafoetida and lamb, stirring well to seal the meat. Reduce the heat, cover and cook for about 10 minutes.
2. Add all the remaining ingredients except the yogurt and almonds and mix well. If the meat is too dry, add a very small quantity of boiling water. Cover the pan and cook on a low heat for a further 10 minutes.



3.Remove the pan from the heat and leave to cool a little. Add the yogurt, 1 tablespoon at a time, stirring constantly to avoid curdling. Return to a low heat and cook uncovered until thick. Garnish with a spoonful of yogurt and a few saffron strands.



Source: Kashmiri-Style Lamb Recipe

Garlic Chilli Chicken with Cardamom Rice

Garlic Chilli Chicken with Cardamom Rice

Ingredients:

• 1 onion , peeled and grated or very finely chopped
• 3 green chillies , finely chopped
• 4 garlic cloves , crushed
• 4cm piece ginger , finely grated
• flavourless oil such as groundnut or sunflower
• 1 tsp ground cumin
• ¼ tsp turmeric
• ½ tsp chilli powder /b>
• 4 chicken thighs , cut into chunks
• 4 tomatoes , cut into chunks
• 80g bag spinach , roughly chopped
• butter or oil
• 4 cardamom pods , squashed
• 1 teacup basmati rice

Description : A light chicken curry makes a great midweek meal at any time of year.

Serves 2
Preparation time: 10 mins
Cook 45 mins

Method:

1.1. Cook the onion, chillies, garlic and ginger for 5 minutes in 2 tbsp oil. Add the spices and cook for 2 minutes. Add the chicken pieces, season and cook for 5-7 minutes until they start to colour a little. Add the tomatoes and a splash of water. Bring to a simmer, then cover for 20 minutes. Add the spinach and cook for another 10 minutes.
2.2. Meanwhile, heat a large knob of butter or 1 tbsp oil in a pan with a lid. Add the cardamom pods and cook for 2 minutes, tip in the rice, add a large pinch of salt and cook for another minute. Add 2 teacups of water using the same cup to measure. Bring to the boil, turn down to a gentle simmer and put on the lid. Cook for 15 minutes until all the water is absorbed. Fluff up the rice and serve with the curry.


Nutrition Per Serving:
654 kcalories

protein 51.8g
carbohydrate 95.4g
fat 24.1 g
saturated fat 5.1g
fibre 5.1g
salt 0.66 g


Source: Garlic Chilli Chicken with Cardamom Rice

Chicken Pepper Soup Recipe:

Chicken Pepper Soup Recipe

This Chicken soup is very good therapy for bad cold and sour throat. Try and enjoy!

Summary

Prepration Time             10 Min

Cooking Time                15 Min

Ready In                        25 Min

Difficulty Level               Easy

Health Index                  Healthy

Servings                         4

Cuisine                          Indian

Course                          Side Dish

Speciality                       Halal

Main Ingredient              Chicken

Ingredients

1. Chicken with bones - 1 cup,

2. Coconut milk - 1/4 cup,

3. Green chilly - 2 (Slit lengthwise),

4. Turmeric powder - 1 tsp,

5. Ginger& Garlic paste - 2 tsp,

6. Salt - as per taste,

7. Cumin seeds - 1 tsp(Powder),

8. Black Pepper seeds - 2 tsp(Powder),

9. Pearl onion - 3 (Very finely chopped),

10. Tomato - 1/2 (Finely chopped),

11. Curry leaves and cilantro for garnish.

To crush:

1. Cloves - 1,

2. Cinnamon - 1 stick,

3. Fennel seeds - 1 tsp.

How to make Chicken Pepper Soup

1. In a pressure cooker, put the chicken, 1 tsp of ginger-garlic paste, turmeric powder - 1/2 tsp, little salt with enough water and cook till 2 whistles. 
2. Heat oil in kadai, add the crushed spices, add the onions, green chilly, remaining ginger-garlic paste and saute. 
3. Add tomato and saute till cooked and mashed. 
4. Now add the cooked chicken, stalk and enough salt. 
5. When its boiling, add the coconut milk and leave for boil for 5 mins. 
6. Add the powdered cumin and pepper. Leave for boil and garnish with curry leaves and cilantro

Source: Chicken Pepper Soup Recipe

Egg Mutton Mughlai Paratha:

Egg Mutton Mughlai Paratha

Servings : 4

Time Taken : 15-30 mins

Ingredients: 

250g - mutton keema (boiled) 
4 - egg
500g - maida
2 - onion, finely chopped
2 tsp - garlic paste
2 - green chillies, finely chopped
2 tsp - red pepper powder
1 tsp - black pepper powder
2 tsp - lemon juice
Refined oil
Salt to taste

Method

1. Make a soft dough with maida, 3/4 oil and 1/4 water.
2. Keep it aside for 30 mins.
3. In a large bowl, mix mutton keema, eggs and the other ingredients and mix well.
4. Make 4 big round parathas (16 cms diameter) and 4 small round parathas (12 cms diameter).
5. In each big paratha, using your hand spread the mutton keema mix throughly and put the small parathas over it.
6. Press the sides with a finger so that the stuffing does not come out.
7. Fry well.
8. Serve with tomato chilli sauce and salad or with mutton or chicken or egg curry.

Source:Egg Mutton Mughlai Paratha

Achari Gosh:

Achari Gosh

Preparation Time:  7 min

Cooking Time :  25 min

Yield : 4 (4 servings)

Recipe Type :    NonVeg-Main

Standing Time :   5-8 mins

Ingredient : Lamb

Description :  meat dish with pickle spices cooked into a spicy curry

 Recipe of Achari Gosh

Ingredient Name	Unit	Quantity
bell pepper green	number	1
chironji	tsp	1/2
coriander leaves	bunch	1
coriander powder	tsp	1
cumin seeds	pinch	pinch
curd	cup	1
ginger	number	1
ginger garlic paste	tsp	1
kaloongi	tsp	1/2
lamb	lbs	2
lemon	number	1
methi seeds	pinch	pinch
mustrad seeds	tsp	1/2
Oil	tbsp	1
onion	cup	1
red chilli powder	tsp	1
salt		as per the taste
saunf	tsp	1/2
sugar	pinch	pinch
till seeds	tsp	1/2
turmuric powder	pinch	pinch
water		as needed
zeera	tsp	1/2

Directions | How to make Achari Gosh

Take a presure cooker add oil, onion, salt cook till the onions are brown colour then add gingergalic paste, turmuric mix well now add mutton.

Now add little water, coriander powder, red chilli  powder mix well and close it with the lid and cook till mutton is tender.
Now for the achari powder take a pan add methi seeds, murstard seeds, zeera, kaloongi,  saunf, chironji, till, mix all well till they are fried and blend them.
Take the same pan add oil cumin seeds, methi seeds, kaloongi, blended paste, cook it the oil loses out now add the gravy of lamb which was cooked in the presure cooker let it cook.
Now once sauce is thick add mutton, salt, curd and mix well cook for 10 min in slow flame, sugar optional.
Finaly add coriander leaves, chillis, ginger slice, lemon.




Source:Achari Gosh

Moroccan Chicken Tajine with Carrots and Olive:

Moroccan Chicken Tajine with Carrots and Olives 

How to make a classic Moroccan tajine of chicken with carrots and olives. It is healthy, so easy to make, and simply delicious. The olives give an unexpected twist to this dish, and bring authentic Mediterranean aromas to the palate. 

Summary

Prepration Time         15 Min

Cooking Time             40 Min

Ready In                    55 Min

Difficulty Level           Easy

Health Index              Healthy

Servings                     2

Cuisine                      Mediterranean

Course                       Main Dish

Speciality                   Halal

Main Ingredient          Chicken

Ingredients

1 pound of chicken

1 small onion - finely chopped

6 carrots - peeled, cut into halves, and cored

1/4 cup of finely chopped parsley

2 teaspoon of olive oil

1/2 teaspoon of ginger powder

A large pinch of saffron

1/2 teaspoon of salt (to taste)

1/4 teaspoon of pepper (to taste)

2 cups of water

How to make Moroccan Chicken Tajine with Carrots and Olives

1- On medium heat, drizzle the olive oil in your pan, add the onion, all the spices, and the chicken. Cover your pan and let them cook for 5 minutes. 
2- After 5 minutes, add the carrots to the chicken and pour 2 cups of water. 
3- Cover your pan with the lid, and let the chicken cook for 30 minutes. 
4- After 30 minutes, check if the chicken is fully cooked by poking it with a fork - the meat should be tender. Add the parsley and olives and cook the chicken for another 5 minutes. 

Serving: Serve this tajine with bread. Enjoy!

Source:  Moroccan Chicken

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