Cashew Makhana Curry

What we need:

Makhana

Cashew (use half of the amount for gravy)

Tomato

Green chilli

Cumin seeds

Asafoetida

Coriander powder

Turmeric powder

Red chilli powder

Ginger paste

Salt

Oil

How we make it:

Soak the cashews that you keep for the gravy in water for half an hour. Now put these in your grinder along with tomatoes and green chilli and make a paste of it. Now take a frying pan, pour oil in it and heat it. Then fry the makhana and remaining cashews. Keep it in a separate bowl. Now sprinkle cumin seeds, a pinch of asafoetida to the oil. Then add ginger paste, turmeric powder, red chilli powder and salt to it and cook it. When the masala is cooked well, pour the mixture into the pan and cook it well. When oil starts to come out from the mixture, add a cup of water and let it boil. Now add the fried cashew and makhanas into the mixture, cover the pan with a lid and cook it in low flame. Your dis is ready to serve.

Chicken Mulkatani

What we need:

Chicken
Curry leaves
Coconut milk
Poppy seed paste
Ginger-garlic paste
Onions
Tomato
Green chilli
Red chilli powder
turmeric powder
Kashmiri red chilli powder
Bay leaves
Salt
Musterd oil

How we make it:

Marinade the chicken with salt, turmeric powder, red chilli powder and musterd oil for atleast 15mins. Add musterd oil in kadai. When the oil is heated enough, add one bay leaf to the oil. Then add sliced onions. When the onion turns into pale brwon in colour, add curry leaves and fry that with onions. Then add sliced tomatoes. When all these are cooked well, add ginger-garlic paste and cook it well. Then add salt, turmeric powder, kashmiri red chilli powder, green chilli in the kadai And mix them properly. When oil start to come out from the mixture, add the chicken pieces and cook. when the chicken is half done, add the poppy seed paste to the chicken and cook ultil the chicken turns tender enough. Then pour the coconut milk to make the gravy. Give the whole thing a good boil. Your chicken mulkatani is ready to serve.

Fish Rezala

What we need:

Rohu or katla fish pieces
Yogurt
Ginger paste
Onion paste
Onion sliced
Green chilli paste
Cardamom
Cinnamon
Bay leaf
dry red chilli
Whole peppercorns
Sugar
Nutmeg powder (optional)
Turmeric powder
Salt
Musterd oil

How we make it:

Whisk the yogurt and add onion paste, ginger paste and green chilli paste and keep it aside. Marinade the fish pieces with salt and turmeric and fry it. Now marinade the fried fish pieces with the yogurt misture. Pour masterd oil in a paN and heat it. When the oil is ready, add the cardamom, cinnamon, bay leaf and dry red chilli. then add the whole peppercorn and sliced onion. When the onion softens, pour the marination into the pan and stir. The oil starts to come out add some sugar. Then pour a little warm water to make the gravy. And then add the fish pieces. When the gravy starts boiling, add nutmeg powder. Fish rezala is now ready to serve.

Achari Dum Aloo

What we need:

Baby potatoes

Finely chopped onion

Finely chopped tomatoes

Ginger garlic paste

2 teaspoon Vinegar

Small chunk of Jaggery

1/2 teaspoon Ajwain seeds

pinch of asafoetida

1 Bay leaf

1 dry red chilli

Turmeric powder

Red chilli powder (you can use kashmiri red chilli powder)

Salt

For achari masala:

1/2 teaspoon cumin seeds
1/2 teaspoon onion seeds
1/2 teaspoon fennel seeds
1/2 teaspoon fenugreek seeds
1/2 teaspoon musterd seeds
Roast them in a tawa and make a powder of it

How we make it:

Boil the baby potatoes in water (you can add salt in the water), and fry them golden brown and keep them aside. heat musterd oil in a pan. Add ajwain seeds, asafoetida, bay leaf and dry red chilli in the oil. When the aroma starts to come out, add chopped onion in the oil. When the onion softens, add chopped tomatoes. When the tomato gets cooked well, add ginger garlic paste, salt, turmeric powder, red chilli powder and cook them well. Then add the achari masala and cokk for sometime. When oil starts to come out, add the fried potatoes. Pour some water.when the water starts to boil, add jaggery and cover with a lid. When the jaggery melts properly, add the vineger and put the gas burner off.

Now enjoy the khatta meetha dum aloo with roti or paratha.

Prawn Tikka Masala

What we need:

Prawn (medium size)
Onion
Tomato or tomato puree
Curd
Lime juice or vinegar
Ginger garlic paste
Cumin seeds
Whole peppercorn
Turmeric powder
Red chilli powder
Garam masala powder
Salt
Butter
musterd oil

How we make it:

Marinade the prawns with salt, lime juice or vinegar, ginger garlic paste and red chilli powder For 15 to 20 mins. Add butter in a kadai and fry the prawns, keep aside. Now heat musterd oil in a kadai, add whole peppercorn and cumin seeds. Then add sliced onions. Sprinkle a little bit of salt. When the onions turn into golden color, add the chopped tomatoes or tomato puree (if you use chopped tomatoes, smash them well when the softens). Then add the ginger garlic paste, turmeric powder, red chilli powder and salt and mix them well. Then add the whisked curd to the spices. When oil starts to come out from the spices, pour a little water to make the gravy. When the gravy starts boiling add the fried prawns and boil it again. Now sprinkle some garam masala powder and it is ready to serve.

Soya Prawn Curry

                                

What we need:
Soya chunks
Potato
Prawn
Onion
Tomato
Ginger garlic paste
Cumin powder
Salt
Turmeric powder
Chilli powder
Garam masala powder
Coriander leaves


How we make it:
At first marinade the prawns with salt and turmeric powder for 15 to 20 mins. then boil the soya chunks in water, with a little salt. Squeeze it to remove the water. Heat a pan and pour some musterd oil and fry the soya chunks and keep aside. Now cut the potatoes in cube and fry it. Now fry the marinated prawns. Now heat some musterd oil in a pan and add sliced onions. Saute it for sometime. When the onion turns softer, add sliced tomato and let them to get cooked for sometime. Then add ginger-garlic paste, cumin powder, chilli powder, turmeric powder, salt and cook it for sometime. When oil comes out from the spices, add fried soyabean chunks, potatoes and prawns and mix them well with the spices, then add water and cover it with a lid to bring it to boil. When the potatoes get the proper softness, sprinkle some garam masala powder mix it properly. Garnish with some coriander leaves and serve with roti or paratha.

Murg Do Pyaza

What we need:

chicken
Onion (half sliced, half cubed)
Tomato (amount - half of the amount of onion)
Ginger-garlic paste (garlic is double in amount than that of ginger)
Coriander powder
Turmeric powder
Red chilli powder
Bay leaf
lemon juice
Salt
Coriander leaves for garnishing

How we make it:

Marinate chicken with salt, turmeric powder, red chilli powder and coriander powder for at least half an hour. Heat oil in a pan. Add bayleaf for tempering. Add sliced onions, stir. Then add a little salt. Cook till it turns into brown in colour. Then add tomato pieces. Cook well. Add ginger-garlic paste and cook well until oil separates from the mixture. Then add the marinated chicken pieces with all the spices it was marinated with. Cook it well until chicken is half-done. Then add the cubed onion pieces and mix it well. Cook it for sometime. Now ass warm water to the chicken to make it softer. Cover with a lid. Leave it for sometime. Cook until the chicken is done. It does not have lots of gravy, so keep that in mind. now check the salt. If it is ok then add lemon juice. Serve hot with roti or naan or fried rice after garnishing with coriander leaves.