Egg butter masala

What we need : 

Boiled eggs 
Butter
Chopped onions 
Chopped tomatoes 
Cashew nuts
Cloves
Cardamom 
Cinnamon 
Red chili powder 
Turmeric powder
Ginger garlic paste
Coriander powder
Garam masala powder 
Kasuri methi
Salt

How we make it:

Add butter to a pan and sauté the eggs till they become golden brown. Add the chopped onions, tomatoes, and cashews to the pan.Once the tomatoes and onions soften, add turmeric, salt, and chili powder. Cook for 5-6 minutes and then remove from the flame.Cool it and transfer it to a blender and add ¾ cup of water. Blend it. Heat three-fourth tablespoons of butter and add cardamom, cinnamon, and clove. Sauté for 30 seconds. Add the blended tomato and onion mixture, cook it well, tget add the gigingegarlic paste and cook it until oil comes outoou. Next pour one-fourth cup of water. Cook for 7 minutes over medium flame. Add Kasuri methi and cook for 2 minutes. Add the eggs, cover and cook for 3 minutes. Remove from the flame and it is ready to serve. 

Prawn Pollichathu

What we need :

Prawns
Chopped onions
Chopped tomatoes
Ginger garlic paste
Coriander powder
Black pepper powder
Turmeric powder
Red chill powder
Mustered seeds
Fenugreek seeds
Curry leaves
Coconut milk
Salt

How we make it :

Marinate prawns in a mix of chilli powder, turmeric powder and  salt.  keep for 10 minutes. Heat oil in pan and saute the marinated prawns on a low flame for 5 minutes.Once done, keep aside. Then heat oil in a pan and crackle mustard and  fenugreek seeds. Add curry leaves followed by rest of the ingredients. Saute till onions turn brown. Then add ginger garlic paste and cook well. Next add the chopped tomatoes and cook till the tomatoes are ready. There after add all the spice powder and stir. When the masala is prepared, add prawns and cook covered for 5 minutes. Now remove the lid and cook for another 5 minutes. Finish by adding coconut milk, give a final cook for 1/2 a minute.

Add salt to taste and serve with rice or parantha.

Moorg Noorjehani

What we need :

Chicken 
Fennel seeds paste
Ginger garlic paste
Chopped onions 
Green chillies 
Yogurt 
Milk 
Saffron strands
Cardamom 
Cinnamon 
Star anise
Salt 
Butter /ghee 

How we make it:

Marinade the chicken with salt, yogurt and fennel seeds paste for some time. Heat a pan and add butter into it. When the butter is melted properly, add cinnamon, cardamom and star anise. When the flavor starts to come out, add chopped onions into the pan. Stir it a little and add sliced green chillies. When the onions get golden brown, add ginger garlic paste and cook. Now add the marinated chicken and mix them well with the masala. Cover with a lid and cook them in low flame. Add a pinch of saffron strands in one cup of warm milk. When the chicken becomes soft add the milk in the pan and stir. Cook it for few more minutes. Then serve with paratha, kulcha, roti or polao. 

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.