White Creamy Chicken

What we need:

Chicken
Onions
Green chillies
Almonds
Cashews
Poppy seed paste
Ginger garlic paste
Yogurt
Cinnamon
Cardamom
Mace 
Star anise
Bay leaf
Milk
Salt
Butter or ghee

How we make it:

Marinade the chicken with salt. Soak almonds and cashews in water for some time and then peel off the skin of almonds and keep aside. Add butter in a pan and when it becomes hot and melted, add bay leaf, cinnamon stick and cardamom. When they start to change the colour, add sliced onions and cook. When the onions become translucent, add almonds and cashews and green chillies and cook them properly. Then take the whole thing out of the pan and make a smooth paste in the grinder. Now put more butter or ghee into the pan. When it becomes hot enough, add mace and star anise. When aroma starts to come, add the chicken pieces in it and cook. Then add the ginger garlic paste and stir. Then add bitten yogurt and mix it well. When oil starts to come out, add the paste and cook them properly in low flame. When the chicken is done then pour warm milk for the gravy. Cover it with a lid and make it to boil. When the gravy thickens, serve hot with roti or parathas. 

Malabar Chicken

What we need:

Chicken cut into small pieces
Mustered oil (though originally coconut oil is used) 
Coriander seeds 
Dry red chilies 
Black peppercorns 
Cumin seeds 
Mustard seeds
Fenugreek seeds
Cinnamon 
Coconut grated
Ginger-garlic paste
Green chilli 
Curry leaves 
Onion sliced
Turmeric powder
Salt to taste
Fresh coriander leaves

How we make it:

Heat one tablespoon oil a non stick pan and add coriander seeds, dry red chillies, black peppercorns, cumin seeds, mustard seeds, fenugreek seeds, cinnamon stick and coconut till fragrant. Remove from flame and grind to a coarse paste adding sufficient quantity water. Heat oil in a non stick pan add ginger garlic paste, green chillies, curry leaves and saute for a minute.Add onions and saute till light brown. Add chicken pieces, turmeric powder, salt and grounded paste and ½ cup water and saute for a minute and let it cook till chicken is tender. Serve hot and enjoy. 

Recipe courtesy: Sanjeev Kapoor 

 

Chicken Noorjahani

What we need:

Chicken

Salt

Turmeric powder
Pepper powder

Star anise

Clove

Cardamom

Cinnamon stick

Ginger garlic paste
Sliced onions

Bay leaf

Whipped curd

Milk

Kesar

Fennel seeds

Green chillies

Ghee

How we make it:

Clean the chicken properly and marinade with salt, turmeric powder and pepper powder for sometime. Then make a paste of green chillies, ginger, garlic, fennel seeds with a little water. Add the paste to the chicken and prick the meat for the flavor to sink in. Add whipped curd to the chicken and leave it to marinate for 3 hours at least. Heat the ghee in a pan, add the bay leaves, cinnamon stick, cloves, cardamom and star anise into it.  After that add sliced onions and saute on high flame till they turn golden- brown. In another pan, warm the milk, add the saffron, stir gently and keep aside. Add the marinated chicken to the sauteed onions. Let it cook on high flame for 5-6 minutes. When the chicken is almost done, pour the milk into the chicken and cook on low flame for 30-40 mins.serve hot with roti or chapati.

Stuffed Bitter Gourd (Bharwan Karela)

What we need:

4 bitter gourds
Soya granules
Finely chopped onions
Chopped tomatoes
Ginger paste
Cumin seeds
Coriander powder
Turmeric powder
Red chilli powder
Boiled potato
Coriander leaves
Musterd oil
Salt

How we make it:

Rinse and peel the skin of bitter gourds. Cut one side of the bitter gourds vertically keeping the base intact. Keep out all the seeds and marinade them for around two hours with salt and turmeric powder. Then boil them in hot water for sometime, until they become soft, take them out of water and keep aside. Now for stuffing, heat oil in a pan. Add one teaspoon of cumin seeds into the pan. When the aroma of cumin seeds starts to come out add the chopped onions into the pan. When the onions become softer, add ginger paste and let it cook. Then add salt, turmeric powder, red chilli powder, coriander powder and chopped tomatoes to it. Cook them properly until oil comes out from the mixture. Then add the boiled soya granules And cook them well. Add chopped coriander leaves and cook. Now take them out of the pan and cool it. Then smash boiled potatoes and add them with the mixture properly So that the stuffing become tight. Now take each bitter gourd and stuff the mixture inside it. Take a thread and bind it tightly so that the stuffing does not come out. Now heat oil in a pan and fry all the stuffed bitter gourds properly. Add the remaining stuffing into the pan and pour some water and cover it with a lid. When the gravy starts boiling remove the lid. cook the gravy as per your desired consistency, generally this dish comes with thick gravy. garnish with coriander leaves and serves hot.

Cauliflower Roast

What we need:

One small or medium couliflower

2 to 3 Cardamom

1 half inch cinnamon stick

One onion

10 to 11 cashew soaked in water

yougurt

Ginger pagas

Coconut milk 

Bay leaf

Salt

Suger

Green chilli

soyabean oil

Ghee

How we make it:

Make a paste of cashew nuts and keep aside. Cut the cauliflower in pieces and boil in salted water for sometime for make it softer. then pour oil in a kadai and heat it. Fry the couliflower pieces till golden brown. Take them out from the kadai. Then add some ghee with the remaining oil And heat it. When the ghee is hot enough, add the cardamoms and cinnamon. When the are half fried, add the onion paste and cook well. Then add the ginger paste and salt, cook them properly. After that, add the cashew paste and mix well. When oil starts to come out from the mixture, put off the gas and add whisked yogurt and mix well. Then turn on the gas. Pour the coconut milk into the kadai and stir well. Add water if you need more gravy. Bring the whole thing to boil. Add some sugar at the end. Serve hot with roti or paratha or simply rice. 

Keema Stuffed Pointed Gourd(Keema Potoler Dolma)

What we need:

Potol or Pointed Gourd
Minced Chicken or chicken keema
Ginger paste 
Garlic paste 
Finely chopped onions for stuffing and finely sliced onions for gravy (you can use onion paste also for gravy) 
Chopped tomatoes 
Chopped green chilli 
Red chilli powder 
Garam masala powder 
Turmeric powder 
Kashmiri red chillI powder (optional)
Cardamom 
Cinnamon 
Cloves 
Dry red chilli
Salt 
Sugar 
Ghee

How we make it:

Stuffing :

Marinade the chicken keema with salt, turmeric and red chilli powder. Clean the Potol and cut it one side. Use a spoon or knife to scoop out the inner part of the potol and make a paste of it. Now take a pan and heat oil or ghee in it. Add chopped onions and fry it well. Then add garlic paste and ginger paste. Add salt, turmeric powder and red chilli powder into it and cook until oil comes out 
Then add the keema and the scooped out paste and mixerox them properly. Add some chopped green chilli. Now pour it into a pan and keep aside. Now fry the potol in oil. Then stuff the cooked chicken keema into the potol. 

Gravy:

Heat oil and ghee in a pan. When the oil is hot, add the cardamom, cinnamon, cloveso and red chilli in the oil. Now add the sliced onions into the pan and stir for some time. Then add garlic and ginger paste and stir again for few minutes. Then add chopped tomatoes and salt and cook until oil starts to come out of the mixture. Then pour some water and cover it with a lid. When the gravy starts boiling add the stuffed potol and cook it. When gravy thickens add a little sugar and garam masala powder.

Dhabe da Keema

What we need :

Soyabean oil
Butter
bay leaf
Green cardamom
Cloves
Cumin seeds
Onion, finely chopped
Garlic paste
Ginger paste
Green chilli, finely chopped
Capsicum, chopped
Tomatoes, finely chopped
Turmeric powder
Red chilli powder
Cumin powder
Coriander powder
Salt
A pinch of asafoetida
Mutton, minced
Sugar
Coriander leaves, optional

How we make it :

In a pan heat oil, add bay leaf, green cardamom, cumin seeds and cloves. Now add chopped onions. Saute till golden brown. Add garlic, ginger and butter, cook.
Add capsicum and tomato pieces and saute. Then add the mutton mince and mix it well. Now add the spices, turmeric powder, red chillI powder, cumin powder, coriander powder, pinch of asafoetida and salt. Now add a little water and cook the spices properly. Now add the chopped chillis and cook. Then add a little milk and cover the pan and keep it on medium flame. Lastly add a little sugar and garnish with chopped coriander leaves. Serve it with hot roti or parathas and enjoy.