MUST TRY ANDHRA CHICKEN FRY| SPICY CHICKEN FRY STYLE
Andhra Chicken Fry | Spicy Chicken Fry Recipe
Andhra Style | Must Try Andhra Chicken Fry I
Chicken Fry Recipe 1 Chicken Fry Andhra Style 1
Simple and Tasty Chicken Fry | Masala Chicken
Fry | Spicy Chicken Fry I Spice Eats Chicken Fry
Ingredients for Andhra Chicken Fry:
(Tsp-Teaspoon; Tbsp-Tablespoon)
Chicken - 500 gms (curry cut with bones
For Marination:
Salt-1 tsp
Turmeric powder-1/2 tsp
Crushed Pepper-1/2 tsp
To be roasted and ground/blended into a powder:
Coriander seeds-1 tbsp
Cumin seeds-1/2 tsp
Dry red chillies-6 nos
Green Cardamom-3
Cloves-3
Cinnamon-2 small pieces
Shahjeera (caraway seeds)- 1/2 tsp
Garlic cloves-6
Other Ingredients:
Refined Oil-3 tbsp
Onions, fine chopped - 2 medium (150 gms)
Curry leaves-20-25 leaves
Coriander leaves chopped- 3-4 tbsp
Juice of 1/2 lemon or 2 tsp
Preparation:
Marinate the chicken pieces with the items
specified above. Give a mix and set aside for 30
mins.
To make the masala powder, take a pan and add
all the whole spices. Dry roast the spices on low
heat for 2-3 mins. Lastly add the garlic cloves
and roast on low heat for 1-2 minutes. Remove
the spices to a plate and let it cool.
Grind/ blend it to a fine powder. Set aside.
Chop the onions and the coriander leaves.
Process:
Take a kadhai and heat 3 tbsp refined oil.
Add the chopped onions and fry on medium
heat for around 7 mins till light brown in colour
Add the marinated chicken pieces, mix and fry
on high heat for around 2 mins and then on
medium heat for 2 mins.
⁃ Now cover and cook on low heat for around 15
mins. Remove the cover and give a stir after 5
mins. The chicken will release water and will also
get cooked.
Now remove cover, add the blended spice
powder and mix it well. Mix and fry on medium
heat for around 5-6 mins making sure the
chicken pieces are coated with the masala/spice.
- Add the chopped coriander leaves and curry
leaves, mix and continue to fry on medium heat
for around 2-3 mins.
Lastly add the juice of lemon, mix and serve
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Malai Chicken Bread Pocket | Special Recipe I|
Malai Chicken Bread Pocket Il
Very easy and Tasty must try.
28
views
1
comment
Honey garlic chicken ! Dinner ready in 15 minutes
Honey garlic chicken ! Dinner ready in 15 minutes
34
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VEG PULAO RECIPE | VEGETABLE PULAO | HOW TO MAKE VEG PULAO
Veg Pulao Recipe | Vegetable Pulao|
How To Make Veg Pulao | Mixed Vegetable Pulao
I Simple Veg Pulao Recipe | Veg Pulao I Simple
Vegetable Pulao | How To Make Vegetable Pulao
| Aapkirasoi Recipes
Ingredients for Vegetable Pulao:
(Tsp-Teaspoon; Tbsp-Tablespoon)
Basmati Rice- around 350 gms (2 US cup
measures)
Vegetables
Green Beans, cut- 75 gms (1 cup)
Carrots, 75 gms (1 cup)
Cauliflower, small florets- 100 gms (1 cup)
Fresh or frozen green peas- 50-60 gms (3/4
cup)
Potatoes, cubed-100 gms (1 big)
Spice Powders:
Turmeric Powder-1/4 tsp
Coriander Powder-2 tsp
Garam Masala Powder-1 tsp
Whole spices:
Cumin Seeds-1 tsp
Green Cardamom-5
Cloves-5
Cinnamon-2 pieces
Black cardamom-1
Star Anise -1
Bay leaf- 2
Other Ingredients
Onions, sliced- 2 medium
Ginger Garlic Paste-2 tsp
Green chillies, slit- 4
Coriander leaves, chopped- 3 tbsp
Mint leaves (Pudina), chopped- 2 tbsp
Salt- 1 tsp+ 1.5 tsp
Oil-4 tbsp
Ghee-1 tbsp
Preparation:
Wash and soak the Basmati rice for 30 mins.
Cut all the vegetables and chop the coriander &
mint leaves
Slice the onions and slit the green chillies.
Process:
Heat oil and ghee in a pan and then add the
whole spices and bay leaves
Once it splutters, add the sliced onions and fry
on medium heat for 10 mins till light brown
Now add the ginger garlic paste and fry on low
heat for 2 mins.
Add the beans, carrot and potatoes and fry on
medium heat for 2 mins.
Now add the cauliflower and green peas and
give a mix.
Add the slit green chillies, the spice powders
and 1 tsp salt.
Fry on medium heat for another 5-6 mins and
then add 700 ml water.
Switch to high heat and allow the water to come
to a boil. Add the chopped coriander leaves, mint
leaves 1.5 tsp salt and give a stir.
Once it comes to a boil add the soaked and
drained rice. Give a mix and then cover with lid.Cook covered on medium heat for 5 mins.
Remove cover & give a mix after 5 mins.
Cover and cook on low heat for another 10
mins. Remove lid and give a mix after 5 mins.
Switch off and let it rest for around 15-20 mins.
Remove and garnish with finely chopped
coriander leaves and fried cashews.
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CHICKEN MANCHURIAN |RESTAURANT STYLE CHICKEN MANCHURIAN RECIPE
Chicken Manchurian | Restaurant Style Chicken
Manchurian Recipe | How to Make Perfect
Chicken Manchurian | Chicken Manchurian Dry I
Manchurian Recipe | Chicken Manchurian Recipe
| Chicken Manchurian Starter
Ingredients for Chicken Manchurian:
For the marination:
Boneless Chicken thighs - 300-350 gms
Salt-1/2 tsp
White Pepper powder- 1/2 tsp
Ginger Garlic paste-1 tsp
Egg-1small
For the coating:
Cornflour-3 tbsp
For Tempering:
Garlic, chopped- 7-8 cloves (4 tsp)
Ginger chopped-2 tsp
Green Chillies, chopped-2
Other Ingredients:
Onion Petals-1 cup
Green Pepper (capsicum) diced-1 cup (70
gms)
Red pepper(capsicum), diced-1 cup (70 gms)
Spring Onion whites, sliced- 2-3 tbsp
Soy sauce- 2 tsp
Tomato Ketchup- 4 tbsp
Vinegar-2 tsp
Black Pepper Powder-1/2 tsp
Cornflour slurry- 1 tbsp cornflour mixed in 3
tbsp water
Oil-2 tbsp
Spring Onion greens, chopped, for garnish-3-4
tbsp
Preparation:
Wash and cut the boneless thigh pieces into 1"
pieces
Marinate with the items indicated. Mix well and
set aside for 30 mins.
⁃ After 30 mins, mix in the corn flour to coat the
chicken pieces.
Peel and chop the ginger & garlic and chop the
green chillies.
Dice the onion, green and red pepper.
Slice the spring onion whites and chop the
greens for garnish.
Process:
To fry the chicken pieces, heat oil till medium
hot and drop the battered chicken pieces one at
a time. Do not crowd the pan and if required, fry
in batches.
Fry on medium heat for 5-6 mins till golden.
Remove and keep on a plate.
Now take a wok or kadhai & heat 2 tbsp oil.
⁃ Add the chopped garlic & ginger and stir for 15
secs. Now add the green chillies and continue to
fry for 30 secs.
⁃ Add the spring onion whites and fry for 30 secs.
Now add the diced white onions, mix and fry on
high heat for a minute.
Add the areen and red nenners.mix & stir fry on
high heat for a minute
Add the green and red peppers,mix & stir fry the
vegetables on high heat for a minute.
Now add the soy sauce, tomato ketchup, mix &
stir fry on high heat for 15 secs
Add the vinegar & black pepper powder & stir fry
on high heat for 15 secs, add a splash of water if
required.
Add the fried chicken pieces and mix & stir fry
on high heat for 1 min till these are coated by the
sauce.
Add the corn slurry, mix & stir fry cook for 30
secs.
Garnish with spring onion greens, mix and
serve
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SHAHI MIX VEGETABLE RECIPE RESTAURENT STYLE MIX VEG
SHAHI Mix Vegetable Recipe | Restaurant Style
Mix Veg Sabji | Mix Veg Fry I Restaurant Style Mix Veg
| Mix Veg Recipe | Restaurant Style Mix Veg Sabji
Mix Vegetable Recipe | Mix Veg Sabji Mixed Veg
Recipe
Ingredients for Restaurant Style Mix Veg Sabji:
(Tsp-Teaspoon; Tbsp-Tablespoon)
Vegetables:
Cauliflower florets,1 cup- 100 gms
Beans cut into big pieces- 1 cup (around 90-100
gms)
Carrots, sliced-1 cup (around 100 gms)
Potato, long pieces-1 cup (100 gms)
Babycorn, sliced- 50-60 gms
Brinjal, cut into slices- 2 small
While frying the vegetables:
Oil 4 tbsp
Turmeric-3/4 tsp
Salt-1/2 tsp
Tempering:
Cumin seeds-3/4 tsp
Bay leaf, cut-2
Spice Powders:
Kasuri Methi, unroasted-1 tsp
Turmeric powder-1/4 tsp
Red Chilli Powder-1 tsp
Kashmiri Chilli Powder-1 tsp
Cumin powder- 1/2 tsp
Garam Masala Powder-1/2 tsp
Amchoor Powder-1/2 tsp
Other Ingredients:
Onions, fine chopped- 100 gms
Ginger Garlic paste- 1.5 tsp
Fine chopped green chillies-2-3
Tomato purée, readymade-5 tbsp
Coriander leaves, chopped- 3 tbsp
Butter-1-2 tbsp
Oil-2 tbsp
Preparation:
Cut the vegetables into big pieces.
Chop the onions and fine chop the green
chillies.
Also chop the coriander leaves
Heat oil in a kadhai and add the carrots, beans
and potato slices.
- Add salt & turmeric powder.
Fry on medium heat for around 6 mins. Remove
and set aside on a plate
Now add the cauliflower and the baby corn
slices. Mix and fry on medium heat for 6 mins.
Remove & set aside
Lastly add the brinjal slices, and fry on medium
heat for around 3-4 mins
Process:
Heat oil in a frying pan and then add cumin
seeds and bay leaf.
Give a stir and add the finely chopped onions
Mix and fry on medium heat for around 3-4 mins
and then add the finely chopped green chillies.
Also add the unroasted Kasuri methi
Give a mix and fry for another 1 min and then
add the ginger garlic paste. Mix and fry on low
heat for 2 mins till raw smell is gone
Now add the tomato purée and mix and fry on
low heat for around 2 mins.
Now add all the spice powders and 1/4 tsp salt
and then fry on low to medium heat for 3-4 mins
by adding splash of water to make it smooth.
Now add the fried vegetables and give a mix to
coat the vegetables well.
- Add the garam masala powder and amchoor
powder and mix and fry the vegetables on low
heat for 2-3 mins. Also add 1-2 tbsp of butter.
Now lastly add the chopped coriander leaves
and dry roasted Kasuri methi powder. Mix and
simmer for a minute.
Serve with rice or roti
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TANDOORI CHICKEN TANDOORI CHICKEN IN OVEN TANDOORI CHICKEN RECIPE
Tandoori Chicken | Tandoori Chicken Recipe
Tandoori Chicken in the Oven | Tandoori Chicken
in OTG | Chicken Tandoori | Tandoori Chicken
Restaurant Style | How to Make Tandoori
Chicken | Chicken Tandoori Recipe
...more
Ingredients for Tandoori Chicken:
Chicken Whole legs-4 nos. (approx. 750 gms)
1st Marinade
Salt-1.5 tsp
Lemon Juice-3 tsp
Ginger Garlic Paste- 1.5 tbsp
2nd Marinade:
Hung Curd- 6 tbsp
Kashmiri Chilli Powder- 5 tsp
Turmeric Powder-1/4 tsp
Garam Masala Powder-1/2 tsp
Cumin Powder-1/2 tsp
Mace (Javitri) powder- 1/4 tsp
(Optional)
Cardamom Powder-1/2 tsp
Roasted & powdered Kasuri Methi ( dried
Fenugreek leaves)-1 tsp
Salt- pinch
Red Food Colour (optional)- pinch
Oil- 3 tbsp
Other Ingredients:
Butter or Oil for basting- 4-5 tbsp
Preparation:
Wash and pat dry the whole Chicken Legs
Now make slits on them, 3 on the thigh portion
and 2 on the legs as shown in the video.
To make the Hung Curd, add around 300 gm of
curd or plain yogurt in a strainer kept on a bowl
and allow the water to drain completely. This
should take around 1 hr.
1st Marination:
For the 1st Marination, take the whole legs in a
bowl and add all the items for the 1st marinade.
Mix it well, making sure that the marinade is
rubbed inside the slits made earlier.
Cover the bowl and keep it in the refrigerator for
around 1 hour.
2nd Marination
To make the 2nd Marinade, take another bowl
and add all the ingredients as shown in the video.
Whisk it well to make a uniform and smooth
marinade.
⁃ Now add the marinated chicken legs to the 2nd
marinade and mix it well, making sure the
marinade coats the chicken completely and
massaged well inside the slits made earlier.
Now cover the bowl and keep in the refrigerator
for minimum 3 hrs or overnight.
Process:
Preheat the oven/OTG to 250 degrees C
⁃ Arrange the marinated chicken legs on a metalrack.
Slide in the rack/tray in the top slot of the oven.
Roast for 10 mins at 250 degrees C. After 10
mins flip the chicken
Roast for another 10 mins at 250 degrees C on
the other side.
Flip the chicken legs and baste with melted
butter.
Reduce the oven temperature to 200 degrees C
Roast for total of another 20 mins at 200
degrees C. Flip the chicken after 10 mins and
continue basting with melted butter.
Remove the tray once the edges of the chicken
are lightly charred.
Serve as an appetizer.
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Date Cake Recipe | Moist Date Cake | Special Cake Recipe
Welcome to Aapkirasoi In The Kitchen
Today's Recipe is healthy fruit cake which is
super soft, delicious & moist date cake recipe in
blender. without breater, without oven, without
butter, without colour and without essence
special cake for new year and christmas eve by
Aapkirasoi In The Kitchen.
Subscribe to my YouTube Channel. It's free.
91
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HALWAI STYLE MIX VEGETABLE RECIPE HALWAI STYLE MIX VEG SABJI IX VEG FRY
Halwai Style Mix Vegetable Recipe | Halwai Style
Mix Veg Sabji | Mix Veg Fry I Halwai Style Mix Veg
| Mix Veg Recipe | Halwai Style Mix Veg Sabzi
Mix Vegetable Recipe | Mix Veg Sabjil Mixed Veg
Recipe
Ingredients for Halwai Style Mix Veg Sabji:
(Tsp-Teaspoon; Tbsp-Tablespoon)
Vegetables:
Cauliflower florets,1 cup- 100 gms
Beans cut into big pieces- 1 cup (around 90-100
gms)
Carrots, sliced-1 cup (around 100 gms)
Potato, long pieces-1 cup (100 gms)
Babycorn, sliced- 50-60 gms
Brinjal, cut into slices- 2 small
While frying the vegetables:
Oil 4 tbsp
Turmeric-3/4 tsp
Salt-1/2 tsp
Tempering:
Cumin seeds-3/4 tsp
Bay leaf -cut 2
Spice Powder
Kasuri Methi, unroasted-1 tsp
Turmeric powder-1/4 tsp
Red Chilli Powder-1 tsp
Kashmiri Chilli Powder-1 tsp
Cumin powder- 1/2 tsp
Garam Masala Powder-1/2 tsp
Amchoor Powder-1/2 tsp
Other Ingredients:
Onions, fine chopped- 100 gms
Ginger Garlic paste- 1.5 tsp
Fine chopped green chillies-2-3
Tomato purée, readymade-5 tbsp
Coriander leaves, chopped- 3 tbsp
Butter-1-2 tbsp
Oil-2 tbsp
Preparation:
Cut the vegetables into big pieces.
Chop the onions and fine chop the green
chillies.
Also chop the coriander leaves
Heat oil in a kadhai and add the carrots, beans
and potato slices.
- Add salt & turmeric powder.
Fry on medium heat for around 6 mins. Remove
and set aside on a plate
Now add the cauliflower and the baby corn
slices. Mix and fry on medium heat for 6 mins.
Remove & set aside
Lastly add the brinjal slices, and fry on medium
heat for around 3-4 mins
Process:
Heat oil in a frying pan and then add cumin
seeds and bay leaf.
Give a stir and add the finely chopped onions
Mix and fry on medium heat for around 3-4 min and then add the finely chopped green chillies.
Also add the unroasted Kasuri methi
Give a mix and fry for another 1 min and then
add the ginger garlic paste. Mix and fry on low
heat for 2 mins till raw smell is gone
Now add the tomato purée and mix and fry on
low heat for around 2 mins.
Now add all the spice powders and 1/4 tsp salt
and then fry on low to medium heat for 3-4 mins
by adding splash of water to make it smooth.
Now add the fried vegetables and give a mix to
coat the vegetables well.
- Add the garam masala powder and amchoor
powder and mix and fry the vegetables on low
heat for 2-3 mins. Also add 1-2 tbsp of butter.
Now lastly add the chopped coriander leaves
and dry roasted Kasuri methi powder.
Mix and
simmer for a minute.
Serve with rice or roti
81
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Chicken Steak with White Garlic Sauce |Quick Delicious Chicken Steak Recipe
Chicken Steak with White Garlic Sauce | Quick
Delicious Chicken Steak Recipe
Ingredients:
Chicken Breasts - 2
Garlic Cloves-5 to 6
Cooking Oil-1 tbsp
Black Pepper Powder -1 tsp
Salt-1/2 tsp
Dark Soy Sauce - 1 tsp
Tomato Sauce -1 tsp
Kashmiri Red Chili Powder- 1 tsp
Crushed Dried Red Chilies- 1 tsp
Oregano -1/2 tsp
White Vinegar - 1 tbsp
Cooking Oil
Butter-1 tbsp
Boiled Carrot - 1/2 cup
Boiled Broccoli-1/2 cup
Boiled French Beans- 1/2 cup
Potato Wedges - 1 medium sized
Tomato -1 medium sized
Salt-1/4 tsp
Black Pepper Powder - 1/2 tsp
Butter-2 tbsp
Chopped Garlic -1 tbsp
All Purpose Flour - 2 tbsp
Milk-1.5 cup
Salt-1/4 tsp
Black Pepper Powder - 1/2 tsp
Chili Flakes-1/2 tsp
Oregano- 1/2 tsp
how to make fried chicken steak,chicken steak
with mushroom sauce recipe,grilled
chicken,grilled chicken recipe,how to make grilled
chicken,lemon garlic chicken,grill chicken
recipe,easy chicken recipes,chicken recipes for
dinner,lemon garlic chicken recipe,grilled lemon
chicken recipe,garlic lime grilled chicken,lemon
and garlic chicken breast,easy grilled chicken
recipe,Aapkirasoi,grilled chicken
breast,grilled chicken recipe healthy.
106
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DHABA SPECIAL EGG CURRY |DHABA STYLE |EGG MASALA curry|
DHABA SPECIAL EGG CURRY |DHABA
STYLE |EGG MASALA curry|
Ingredients for Dhaba Special Egg Curry:
Boiled eggs-6
Hor trying eggs:
Oil-1 tbsp
Turmeric powder-1/4 tsp
Red Chilli Powder-1/4 tsp
Tempering:
1. Cumin seeds-1 tsp
2. Whole red chillies-2
Spice Powders
Red Chilli Powder-1 tsp
Coriander powder-1 tsp
Cumin powder-1/2 tsp
Kashmiri Chilli Powder-1/2 tsp
Garam Masala Powder-3/4 tsp
Kasuri Methi (dry roasted & powdered)- 1 tsp
Other Ingredients:
Onions, fine chopped- 2 medium (150 gms)
Ginger, fine chopped- 2 tsp
Garlic, fine chopped-2 tsp
Green chillies, chopped-2 nos
Fresh Tomato paste- 3 medium (200 gms)
Besan- 2 tsp to be mixed in 2 tbsp of water
Oil-3 tbsp
Butter-1 tbsp
Coriander leaves, chopped- 3-4 tbsp
Salt-1 tsp
Preparation:
Boil the eggs & shell them. Now heat oil in a
pan, add 1/4th tsp turmeric powder, 1/4 tsp Chilli
powder & give a stir.
Now add the boiled eggs and stir & fry on low
heat for 1-2 mins till golden in colour. Remove
and set aside.
Fine chop the onions, ginger, garlic, green
chillies & coriander leaves
Blend red & ripe tomatoes into a paste
Dry roast the Kasuri methi for 30 secs. Cool and
crush it into a coarse powder.
Process:
Heat 3 tbsp of oil in a kadhai. Add the cumin seeds & allow it to splutter.
Now add the red chillies and give a stir.
Now add the chopped onions and fry on
medium high to medium low heat for around 8
mins till the onions are light brown in colour. Also
add a pinch of salt after adding the onions.
- Add in the chopped ginger, garlic & green
chilies. Fry for another 2 mins on low heat.
Now add the tomato paste, mix well & then add
1 tsp of salt.
Fry/bhunno for around 5-6 mins till the tomato
is totally cooked, gravy is like a smooth sauce &
oil separates.
Now add the Chilli powder,coriander powder &
cumin powder.
Fry for another 2-3 mins till the masala is
cooked.
Now add the besan mixed in water & fry on low
heat stirring continuously for 2-3 mins till the
besan is cooked.
Add 200 ml water and then add the Kashmiri
chilli powder, garam masala powder & Kasuri
Methi. Mix well & cook for a minute.
Drop in the fried eggs, mix well, cover & cook for
around 5 mins.
Garnish with coriander leaves & mix well.
Add a tbsp of butter to finish.
Serve hot with roti or rice.
82
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CHATPATA FISH FRY |SPICY MASALA FISH FRY
Chatpata Fish Fry | Spicy Masala Fish Fry IMasala Fried Fish | Masala Fish Fry Recipe ISpicy Fish Fry Fish Fry Tawa Fish Fry | Fish Fry Recipe | Chatpata Masala Fish | Tasty Fish Fry
Recipe
Ingredients for Chapata Fish Fry:Rohu/Katla/Asian Carp fish pieces - 500 gm(7-8 big pieces)
For Marination:
1st Marinade:
Salt-1 tsp
Turmeric powder-1/2 tsp
2nd Marinade:
Masala Mix:
Besan (Gram flour)-1 tbsp
Red Chilli Powder-1 tbsp
Coriander powder- 1.25 tsp
Garam masala powder- 3/4 tsp
Salt-1/4 tsp
Ginger garlic paste-2 tsp
Juice of lemon- 2 tsp
Water-1tbsp
Oil- 2 tbsp
Curry leaves fine chopped- 2 tbsp
Coriander leaves fine chopped-2 tbsp
Other Ingredients:
Oil-3 tbsp
Preparation:
Clean and wash the fish pieces. Pat dry
Fine chop the curry leaves and coriander leaves.
Marination:
Add 1 tsp salt and the turmeric powder to the
fish pieces. Rub it on both sides and set aside for
around 10 mins.
For the 2nd marinade, take a bowl and add all
the items for the marinade specified above. Mix
it well and then add the marinated fish pieces
Mix well and set aside for 1 hr.
Process:
Take a frying pan and heat the oil.
Now place the fish pieces side by side and fry
on medium heat for 3 mins.
Now turn the pieces on the other side and
repeat the same on the other side
(on medium
heat for 3 mins)
Turn it again and continue frying on low heat for
2-3 mins more on both sides till browned.
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PANEER TIKKA |RESTAURANT PANEER TIKKA RECIPE
Paneer Tikka I
Restaurant Paneer
Tikka Recipe I
Paneer Tikka on
Tawa | How To Make Paneer Tikka | Tandoori
Paneer Tikka | Paneer Tikka without Oven I
Paneer Recipe
Ingredients for Paneer Tikka:
(Tsp-Teaspoon; Tbsp-Tablespoon)
Ingredients:
400 gms Paneer- around 12 cubes (1.5 inch
square and 1/2 inch thick)
Green Capsicum - 100 gms (around 16 cubes)
Red Capsicum -100 gms (around 16 cubes)
Onion petals-1 medium onion (75-80 gms
around 16-20 cubes)
For the Marination:
Hung Curd- 5 tbsp
Ginger Garlic paste-1.5 tsp
Lemon juice-1.5 tsp
Turmeric powder- 1/2 tsp
Kashmiri Chilli Powder-5 tsp
Cumin Powder-1/2 tsp
Garam Masala Powder-1/2 tsp
Chaat Masala-1/2 tsp
Pepper powder-1/4 tsp
Ajwain (Carom seeds) crushed- 1/2 tsp
Salt-1.25 tsp
Cooking oil- 4 tbsp
Kasuri Methi powder -3/4 tsp (Dry Roasted and crushed by hand)
Other Ingredients:
Refined oil-2 tbsp
Preparation:
To prepare the hung curd, strain the water from
the curd or plain yogurt using a strainer or cloth
to have a thick curd without any water
Cut the paneer into flattish cubes, 1/2 inch thick
and set aside.
⁃ Also cut the green & red peppers (capsicum)
and onions into cubes approximately same size
as the paneer and set aside.
Dry roast the Ajwain (Carom seeds) and then
lightly crush it.
⁃ Also dry roast the Kasuri Methi (Fenugreek
Leaves) and then crush it with your hand once cooled.
To marinate, add all the inaredients for the
To marinate, add all the ingredients for the
marinade in a bowl and whisk it well.
Now first add all the paneer cubes and mix it
well to coat the paneer pieces with the marinade.
Also add all the cubed peppers and onion. Give a
mix again gently to not break the paneer pieces.
Cover and set it aside in the refrigerator for 1
hour to marinate
⁃ Also soak the chop sticks or wooden sticks in
water for around 30 mins. Remove from water
and pat it dry with a kitchen towel just before skewering the kebab
Process:
To skewer:
To make the tikka skewers, skewer the paneer,onions, pepper cubes alternately as shown in the video. This will make around 4 skewer sticks Set aside on a plate
To roast:
Heat a tawa and brush it with oil
Now place the skewered paneer tikkas side by
side and roast it on medium low heat.
Roast on medium low heat initially for around
10 mins, turning the skewer sticks every 2-3 mins
to roast it uniformly on all sides.
Continue to roast on low heat for another 8
mins. Keep turning the skewers every 2 mins. Cook till the edges are brown and crisp.
Serve as Starter/Appetizer .
105
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1
comment
CHICKEN HAKKA NOODLES RESTAURANT STYLE | CHICKEN HAKKA NOODLES RECIPE
Chicken Hakka Noodles Restaurant Style I
Chicken Hakka Noodles Recipe | Chicken
Noodles Recipe | Chicken Hakka Noodles
Chicken Fried Noodles Recipe I Chicken
Chowmein I Hakka Noodles | Aapkirasoi Chicken Noodles
Ingredients for Chicken Hakka Noodles:
150 gms. chicken, boiled and shredded (Boiledin water with salt and pepper powder)
Noodles, 150 gms pack, sufficient for 2 persons
Garlic, chopped - 5-6 cloves (around 2 tsp)
White onion, thick sliced - 1 medium
Green Chillies, sliced - 3 numbers
Carrots, julienned- 1 cup
Shredded cabbage-1 cup
Green Bell peppers/Capsicum, julienned- 1 cup
Spring onion/scallions, greens- 3 tbsp
Soy sauce- 2.5 tsp
White Vinegar- 2 tsp
Salt- 1/4 tsp or to taste
Pepper powder-1/4 tsp
Refined Oil- 1.5 tbsp
Preparation-
Slice the white onion into thick slices.
Chop the garlic cloves, julienne/fine slice the carrots, capsicum (green bell peppers) and shred
the cabbage.
Chop the green portion of spring onions/
scallions for garnish later.
To boil the noodles, follow the instructions on
the packet.
OR
For 150 gm noodles, heat 1.5 litres of water in a
pan on high heat till it comes to a boil.
Add the noodles and stir it lightly for it to open
up.
Boil it for 2-3 mins, should not be soft but "al
dente".
Drain it in a colander and wash it with cold
water to stop the cooking
⁃ Add 1 tsp of oil and mix it well to coat the boiled
noodles so that they don't stick
Set it aside.
Process:
Heat 1.5 tbsp oil in a wok.
⁃ Add the chopped garlic and give a stir.
Now add the thick onion slices and stir fry on
high heat for 30 secs
Add the sliced chillies, give a mix and sauté on
high heat for another 30 secs.
Now add the julienned/sliced carrots and the
shredded cabbage, mix and sauté for 1 min on
high heat.
Add the boiled & shredded chicken pieces and
give it a mix.
Now add the julienned capsicum/green pepper,
mix and sauté for 1 min on high heat.
Add the boiled noodles and toss it with the
chicken and veggies to combine everything.
Add the dark soy sauce and vinegar and toss to
coat with the sauce
Add salt, pepper powder and mix it well. Toss it
on high heat for around 2 mins.
Lastly garnish with spring onion greens, give a mix and serve hot.
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CHICKEN LABABDAR MURGH LABABDAR MUGHLAI CHICKEN LABABDAR
Chicken Lababdar | Murgh Lababdar | Mughlai
Chicken Lababdar | Lababdar Chicken Recipe I
Chicken Curry Lababdar
Ingredients for Chicken Lababdar:
Chicken, large pieces, preferably leg and thigh pieces-500gm
To be marinated with:
Salt-1 tsp
Turmeric powder-1/4 tsp
Red Chilli powder-1.5 tsp
Cumin powder-1/2 tsp
Whisked curd/yogurt- 4 tbsp
To be boiled in 2 cups of water for 5 mins,
strained & blended to a paste:
Boiled Water-2 cups
Onion- 1 medium onion cubed
Ginger- 1" piece chopped
Garlic cloves-6
Cashew nuts-5
Green chillies, halved- 2 small
Whole garam masala/ spices for tempering:
Green cardamom-3
Cloves-3
Cinnamon-1
Javitri (Mace)- 1/4 piece
Black peppercorns-8
Bay leaf-1
Kashmiri Chilli powder-1 tsp
Coriander powder-2 tsp
Garam masala powder-1/2 tsp
Tomato purée- 3 tbsp
Fresh cream-3 tbsp
Kasuri Methi roasted and powdered-1 tsp
Salt for seasoning- 1/8 tsp (a pinch)
Oil-4 tbsp
Preparation:
Marinate the chicken pieces with the items
indicated. Mix well and set aside in room
temperature for an hour.
Boil 2 cups of water in a sauce pan and add the
items indicated above. Mix with a spoon and
continue to cook for another 5 mins. Drain the
items and allow it to cool. Transfer to a
blender
and blend it to a paste.
Process:
Heat oil in a kadai/pan and add the whole
spices. Give a stir and add the blended paste.
Mix well and fry on medium heat for around 5
mins.
Now add the Kashmiri Chilli powder, Coriander
powder, Garam masala powder, tomato purée
and a pinch (1/8 tsp) of salt. Mix well & cook on
low heat for 2-3 mins.
Now add the marinated chicken, mix well & fry
on high heat for 5 mins. Continue to cook,
stirring it occasionally for another 5 mins on
medium heat.
Add 200 cup water, mix and cover & cook on
low heat for around 15 mins.
Remove lid and add 50 ml water. Give a mix.
Add the cream & the roasted, powdered Kasuri
Methi.
Mix well and cook for 2 mins on low heat till oil separates
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VEG CHOWMEIN RESTAURANT STYLE | VEG CHOWMEIN EASY RECIPE | VEG NOODLES
Veg Chowmein Restaurant Style 1 Veg Chowmein
Easy Recipe | Veg Noodles | Vegatable Noodles
Recipe I Veg Chow Mein Recipe | Restaurant
Style Veg Noodles Recipe | Noodles Recipe I
Aapkirasoi Recipes
Ingredients for Vegetable Chowmein:
(Tsp-Teaspoon; Tbsp-Tablespoon)
Noodles- 1 pack (150 gms.) sufficient for 2
persons
Vegetables:
Shredded cabbage-1 cup
Carrots,sliced- 1 cup
Green Capsicum -1/2 cup (50 gms)
Red Capsicum - 1/2 cup (50 gms)
Sauces and spices:
Dark Soy sauce-2 tsp
Green Chilli Sauce-2 tsp
Vinegar-1 tbsp
Pepper Powder- 1/4 tsp+ a pinch to season
Salt - 1/4 tsp+ a pinch to season
Refined Oil- 1.5 tbsp+ 1/2 tbsp for the noodles
Other Ingredients:
Garlic, chopped- 2 tsp (5-6 cloves)
Ginger, chopped-1 tsp
Sliced green chillies-2
Sliced onion-1 small (50 gms)
Spring onion/scallions, greens-3 tbsp
Preparation-
Fine chop the garlic cloves and the ginger, slice
the onion and green chillies.
Slice the carrots, green and red capsicum (bell
peppers) and shred the cabbage
- Also slice/chop the green portion of spring
onions/scallions.
To boil the noodles, follow the instructions on the
packet.
OR
For 150 gm noodles, heat 1.5 litres of water in a
pan on high heat till it comes to a boil.
⁃ Add the noodles and stir it lightly for it to open
up.
Boil it for 2-3 mins, should not be soft but "
dente".
Drain it in a colander and wash it with cold
water to stop the cooking.
- Add 1/2 tbsp of oil and mix it well to coat the
boiled noodles so that they don't stick.
Set it aside.
Process
Heat 1.5 tbsp of oil. Add the chopped garlic and
ginger and give it a stir for 15 secs
⁃ Add the sliced green chillies and give a stir for
15 secs and then add the sliced onions, give a
mix and stir fry on high heat for 1 min.
Add the shredded cabbage and sliced carrots
mix and stir fry on high heat for 1 min.
Now add the green and red capsicum (bell
peppers, add 1/4 tsp pepper powder and 1/4 tsp
salt, mix and stir fry for another 2 mins on high heat.
Now reduce heat to medium and add the boiled noodles and toss it with the veggies to combine
everything for 1 min
Now add soy sauce, green chilli sauce, vinegar
and a pinch of salt & pepper to season
Continue to mix and toss on medium heat for
1-2 mins till the sauces coat the noodles evenly
Add a splash of water while tossing if required.
Lastly garnish with chopped spring onion
greens, give a mix & serve hot.
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VEG DIWANI HANDI RECIPE | SUBZ DIWANI HANDI | VEG HANDI RECIPE
Veg Diwani Handi Recipe | Subz Diwani Handi
Veg Handi Recipe | Diwani Handi Recipe | Veg
Handi | Subz Diwani Handi Recipe | Veg Handi
Restaurant Style | Mix Veg Handi Recipe | Aapkirasoi Recipes
Ingredients for Veg Diwani Handi:
(Tsp-Teaspoon; Tbsp-Tablespoon)
Vegetables:
Cauliflower florets- 100 gms (1 cup)
Green Beans, sliced-100 gms (1 cup)
Carrots, thick slices- 100 gms (1 cup)
Fresh or frozen green peas-100 gms (1 cup)
Capsicum (Green Pepper), cubed- 50 gms
Tempering:
Green Cardamom-
Cinnamon- 2
Cloves-3
Bay Leaf-1
Cumin Seeds (Jeera)-1 tsp
Spice Powders:
Turmeric Powder- 1/4 tsp+ 1/4 tsp
Red Chilli Powder-1.5 tsp
Kashmiri Chilli Powder-1 tsp
Coriander Powder-1.5 tsp
Fried Onion- Cashew nuts paste:
Fried Onions (Birista)- 3 onions (180 gms )
Cashew nuts-12
Other Ingredients:
Garam Masala Powder-1 tsp
Ginger Garlic paste-2 tsp
Readymade tomato purée- 5 tbsp
Green Chillies, chopped- 2 nos.
Fresh Cream-4 tbsp
Roasted and crushed Kasuri Methi- 2 tsp
Ghee-1 tbsp
Refined Oil- 3 tbsp
Salt- 1/2 tsp+ 1/2 tsp+ 1/4 tsp for seasoning
Coriander leaves, chopped, for garnish- 2 tbsp
Preparation:
Slice 3 medium onions (180 gms) and fry in oil
till golden
Once cooled, add into a grinder along with the
cashew nuts and grind into a coarse paste.
Now add 3-4 tbsp water and blend into a
smooth paste.
For the vegetables, slice the beans and carrots,take out florets of cauliflower.cube thecapsicum (green pepper) and shell the fresh
peas. You can also use frozen peas.
For the tomato purée, you can use readymade
tomato purée. In case you're using tomato paste,
dilute it with water if it's too thick/concentrated.
In case readymade tomato purée is not available,
you can blend 2 red tomatoes and use that
instead. There will of course be a variation in
taste and color.
To sauté/fry the vegetables, heat 1 tbsp ghee in
a pan and add the sliced beans. Sauté for 1-2
mins on medium heat and then add the sliced
carrots and cauliflower florets
- Add 1/2 tsp salt to taste, give a mix and
continue to sauté for 2 mins on medium heat.
Now add the green peas and 1/4 tsp turmeric &
give a mix.
Continue to sauté on medium heat for another
1 min and then remove all the sautéed
vegetables onto a plate
Dry roast the Kasuri Methi(Fenugreek leaves)
and crush by hand once cooled.
Process:
Heat 3 tbsp oil in a pan and then add the cumin
seeds.
Once it splutters, add the whole Garam masalas
and lastly the bay leaf.
Give a stir and then add the ginger garlic paste
Fry on low heat for 2 mins till the raw smellis
gone.
Now add the tomato purée and 3-4 tbsp water.
Give a mix and cook on medium heat for 2-3
mins till cooked and oil separates
⁃ Add all the spice powders (Turmeric, Red Chilli
Powder, Kashmiri Chilli Powder, Coriander
Powder) and 1/2 tsp salt. Give a mix, add the
chopped green chillies and cook on medium heat
for 2-3 mins till oil separates
Now add the Onion-Cashew paste made in the
grinder earlier, mix and fry for 3-4 mins on
medium heat till it's cooked and oil separates
Now add the sautéed vegetables and the cubed
capsicum (green pepper) mix and fry on medium
heat for 3-4 mins till the vegetables are coated
well with the masala and oil separates
Now add 200 ml water, give a mix & cover and
cook on low heat for 12 mins till the vegetables
are cooked and oil separates.
⁃ Add the cream, Garam masala powder and
Kasuri Methi & salt for seasoning
Give a mix and simmer for 2 mins on low heat.
Garnish with finely chopped coriander leaves.
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CHICKEN MALAI HANDI |MURGH MALAI HANDI |CREAMY CHICKEN RECIPE
Chicken Malai Handi | Murgh Malai Handi
Creamy Chicken Recipe | Boneless Chicken Gravy
Ingredients for Chicken Malai Handi:
(Tsp -teaspoon; Tbsp-tablespoon)
Boneless Chicken thighs - 500 gms (cut into 2"
pieces)
For Marination:
Salt-1 tsp
White Pepper Powder-1 tsp
Onion-Cashew Paste:
Onion, sliced- 2 medium (130 gms)
Cashew nuts-12 nos
Green Chillies, cut- 3
Whole Spices:
Green Cardamom-5
Cloves-5
Black Peppercorns-12
Spice Powders:
White Pepper Powder-1/2 tsp
Coriander Powder-1 tsp
Cumin Powder-1 tsp
Garam Masala Powder-3/4 tsp
Nutmeg Powder (Jaiphal)- 1/4 tsp
Other Ingredients
Ginger Garlic paste-2 tsp
Whisked Curd/Yogurt- 3 tbsp curd whisked with
3 tbsp water
Fresh Cream-4 tbsp
Oil-3 tbsp
Butter (optional)-1 tbsp
Kasuri Methi (Dry Fenugreek Leaves), roasted &
powdered-2 tsp
Preparation:
Clean and cut the boneless thighs into 2"
pieces.
Grind the white peppercorns or use readymade
white pepper powder.
Grate the Nutmeg (Jaiphal) into a powder.
Marinate the chicken pieces with salt & white
pepper powder. Mix and set aside for 30 mins.
For the Onion/Cashew Paste, slice 2 medium
onions (130 gms), cut 3 green chillies (Serrano
Peppers) into halves and take around 12 whole
cashew nuts.
Now heat 1.5 tbsp oil in a pan and add the
sliced onions. Fry on medium heat for 3 mins till
the onions are translucent and then add the
cashews and the green chillies. Mix and fry for
another 2 mins and then set " it aside aSIde on on a a plate plate to
cool.
Once cooled, add these into a blender and first
coarse grind. Add 3 tbsp water and blend it into a
smooth paste.
For the Yogurt mix, whisk 3 tbsp of Curd or
Plain Yogurt and add 3 tbsp water. Whisk again &
set aside for use later.
Process:
Heat oil in a wok or kadai and add the whole
spices.
Once it splutters, reduce heat to low and add
the ginger garlic paste. Give a mix and fry on low
heat for around 2 mins.
Now add the Onion-Cashew paste made earlier
and fry on medium heat for 5 mins till the color
starts changing.
⁃ Add the marinated chicken pieces and mix & fry
on high heat for 4-5 mins till the chicken pieces
are light brown.
Now add all the spice powders other than
Kasuri Methi, give a mix and fry on medium heat
for 3-4 mins.
Lower the heat and add the yogurt-water mix
Cook on low heat for around 3 mins till oil
separates.
Add 100 ml water give a mix and cover & cook
on low heat for 15 mins till the chicken pieces
are tender.
Remove the lid and add the fresh cream. Give a
mix and add another 50 ml water.
Cover and cook on low heat for another 5 mins
till oil separates.
Remove the lid and add 1 tbsp butter (optional)
and dry roasted & powdered Kasuri Methi
(Fenugreek leaves)
Mix and simmer on low heat for 2 mins.
Serve with roti or naan.
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ChICKEN TIKKA NO OVEN | CHICKEN TIKKA KEBAB ON TAWAI CHICKEN TIKKA RECIPE
Chicken Tikka No Oven | Chicken Tikka Kebab on
Tawa | Chicken Tikka Recipe | Chicken Tikka
Kebab | Chicken Tikka Without Oven | Tandoori
Chicken Tikka Kebab | Chicken Kebab | How to
Make Chicken Tikka | Murgh Tikka Kebab
Ingredients for Chicken Tikka Kebab:
(Tsp-Teaspoon; Tbsp-Tablespoon)
Boneless Chicken - 500 gms (cut into 2" tikka pieces)
1st Marinade:
Salt-1 tsp
Lemon Juice-2 tsp
Ginger Garlic Paste-1 tbsp
2nd Marinade
Hung Curd- 5 tbsp
Turmeric Powder-a pinch (1/8 tsp)
Kashmiri Chilli Powder-5 tsp
Garam Masala Powder-3/4 tsp
Kasuri Methi(Fenugreek Leaves), dry roasted &
powdered-1/2 tsp
Salt-a pinch (1/8 tsp)
Red Food colour- a pinch (optional)
Cooking Oil- 2.5 tbsp
Other Ingredients:
Cooking Oil- 2 tbsp
Piece of charcoal (for infusing smoke to the
marinated chicken for a barbecue flavour)
Ghee-1tsp
Preparation:
To prepare the hung curd, strain the water from
the curd or plain yogurt using a strainer or cloth
to have a thick curd without any water. This may
take 1.5 to 2 hrs, so plan accordingly.
You can use chicken tikka pieces or
alternatively cut boneless chicken fillets into
tikkas.
Wash and pat dry the boneless chicken fillets.
Cut into 2" tikka shapes
Marination:
For the 1st marinade, add all the ingredients,
mix well and set aside for 30 mins.
To prepare the 2nd marinade, add all the
ingredients
mix well and set aside for 30 mins.
To prepare the 2nd marinade, add all the
ingredients specified above in a bowl.
Whisk everything together and then add the
marinated chicken pieces without the water that
has released from the chicken. Mix everything
well so that the chicken tikka pieces are well
coated with the marinade.
Now infuse the marinated chicken pieces with
smoke using a burning coal to give a tandoor
flavor to the chicken
For that keep a small bowl in the marinade to
put the coal piece.
Now take a small piece of coal & keep on gas
flame till it has red embers.
Hold it with a kitchen tong & place it in the small
bowl.
- Add 1 tsp of ghee on the coal. It will start to
smoke. Cover the bowl immediately with a lid or
plate so that the smoke remains inside the bowl.
You can remove the coal after 30 mins.
Set aside to marinate for 3-4 hours in the
refrigerator. Take out the marinated chicken from the refrigerator 30 mins before cooking.
Process:
Heat 2 tbsp oil in a pan and arrange the
marinated chicken tikkas side by side. Don't
crowd the pan, make it in 2 batches.
Fry on high heat for 2 mins, flip the tikkas on the
other side and continue to fry on high heat for 2
mins on the other side.
Flip again on the other side and continue to fry
on medium heat for 3 mins on each side. Baste
the chicken pieces with oil in the pan on both
sides while the chicken is being fried.
Repeat the above steps for the next batch too.
Serve as an appetizer
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PANEER KHURCHAN |HOW TO MAKE PANEER KHURCHAN|
Paneer Khurchan | How To Make Paneer
Khurchan | Paneer Khurchan Recipe | Paneer
Khurchan Delhi Style I Restaurant Style Paneer
Khurchan|
Masala Paneer Khurchan
Paneer Curry
Ingredients for Paneer Khurchan:
(Tsp-Teaspoon; Tbsp-Tablespoon)
Paneer - 250-300 gms (cut into thick slices
inch thickness, 2 inch length)
Paneer fried with:
Oil-1 tbsp
Salt-1/4 tsp
Turmeric powder-pinch
Kashmiri Chilli Powder-1/4 tsp
Kasuri Methi (dry roasted & crushed)-1/4 tsp
Tempering:
Cumin seeds-1 tsp
Spice Powders
Turmeric Powder-1/4 tsp
Red Chilli Powder-1 tsp
Kashmiri Chilli Powder-1 tsp
Coriander Powder-1.5 tsp
Cumin Powder - 1/2 tsp
Garam Masala Powder-1/2 tsp
Kasuri Methi, roasted and crushed- 1 tsp +
pinch
Vegetables for sautéing
Onion, thick slices-75 gms
Green capsicum, thick slices-75 gms
Red Pepper-thick slices-75 gms
Yellow pepper-thick slices-75 gms
Other Ingredients:
Onion, chopped- 100 gms (1 big onion)
Ginger Garlic paste-1.5 tsp
Readymade Tomato purée- 5 tbsp
Green chillies, sliced-2-3
Fresh cream-2 tbsp
Oil-2 tbsp
Ghee-2 tbsp
Preparation:
Cut the paneer into longish pieces. Set aside.
Chop one big onion.
Make thick slices of the onion & peppers.
⁃ Also slice the green chillies & chop the
coriander leaves
Dry roast the kasuri methi for around 30 secs
and crush it with your hand once cooled.
Process:
Heat oil and ghee in a kadhai and add the cumin
seeds.
Once it splutters, give a stir and add the
chopped onions.
Fry on medium heat for around 5 mins till
yellowish in colour.
Add the ginger garlic paste and fry on low heat
for 2 mins till raw smell is gone.
Add the readymade tomato purée, and all the
spice powders other than garam masala powder.
Give a stir, add 3 tbsp water and fry on medium
heat for 3-4 mins till oil separates.
Now add the sliced onions, red, yellow, green
pepper and green chillies.
Also add salt, garam masala powder, kasuri
methi and mix & fry on medium heat for 5 mins
till these are cooked but not too soft. These
should be crunchy.
Now add the fried paneer slices and give a mix.
⁃ Add 150 ml water, give a mix and cook covered
on low heat for 5 mins till oil separates
Now add the fresh cream, pinch of crushed
kasuri methi & chopped coriander leaves
Give a mix and simmer for around 2-3 till oil
separates.
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PALAK CHICKEN CURRY | SPINACH CHICKEN RECIPE |SAAG WALA CHICKEN |
Palak Chicken Curry | Spinach Chicken Recipe
Saag Wala Chicken | Palak Chicken Recipe I
Chicken Saagwala | Palak Chicken | Chicken
Recipe | How To Make Palak Chicken | Spinach
Chicken Curry I Chicken Curry Recipe
Ingredients for Palak Chicken Curry
Chicken - 500 gms (curry cut with bones)
Spinach sliced- 3 cups ( 200-220 gms)
Tempering:
Green Cardamoms-4
Cloves-4
Cinnamon-1
Black Peppercorns-15
Cumin Seeds-1/2 tsp
Spice Powders:
Turmeric Powder-1/2 tsp
Red Chilli Powder-1 tsp
Kashmiri Chilli Powder-1 tsp
Coriander Powder-1tsp
Cumin Powder-1/2 tsp
Salt-1 tsp
Garam Masala powder-1/2 tsp
Other Ingredients:
Crushed Ginger-1 tsp
Crushed Garlic- 1 tbsp
Green chilli, crushed- 1 tbsp
Fried Onions (lightly crushed) - 5-6 tbsp-(150gms sliced onions)
Whisked curd/yogurt-100 ml (4-5 tbsp)
Oil-3 tbsp
Preparation:
Slice the onions and fry in oil till golden
Remove and when cooled, roughly crush it with your hand.
Now peel and crush the Ginger & Garlic in
mortar & pestle.
Also cut and crush 1 or 2 green chillies.
Wash, pat dry and slice the spinach leaves.
Process:
Heat oil and add the whole Garam masalas.
Also add the cumin seeds and when it splutters
give a stir.
Now add the crushed ginger, garlic & green
chillies.
Give a mix and fry on medium heat for 1 min.
Now add the chicken pieces and fry on medium
heat for 3-4 mins till browned
Now add all the spice powders (other than
garam masala powder) & salt and mix & fry the
chicken pieces on medium heat for 2-3 mins till
oil separates
Now switch off heat and add the whisked curd/plain yogurt and the crushed fried onion and give
a mix.
Switch on heat and cook on low heat for
another 3-4 mins till oil separates
Now add the sliced spinach and cover & cook
on low heat for 2 mins for the spinach to soften.
Remove lid, give a mix and cover and cook on
low heat for 10 mins.
Now remove lid and add the garam masala
powder. Give a mix and simmer on low heat for
another 5 mins.
You can add around 50 ml water if you want Gravy.
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DHABA STYLE PANEER CURRY |RESTAURANT STYLE PANEER |CURRY PANEER GRAVY |
Dhaba Style Paneer Curry | Restaurant Style
Paneer Curry | Paneer Gravy | Dhaba Style Paneer
Masala | Dhaba Style Paneer Sabzi | Paneer
Masala Recipe | Paneer Curry Recipe I Dhaba
Style Paneer Gravy
Ingredients for Dhaba Style Paneer Curry:
(Tsp-Teaspoon; Tbsp-Tablespoon)
Paneer, cut into around 1" rectangular piece
250 gms
For tempering:
Cumin seeds-1 tsp
Green cardamom-3
Cloves-4
Cinnamon-1 small
Black cardamom-1
Bay leaf-1
Red Chillies-3
Spice Powders:
Turmeric-1/2 tsp
Deggie Mirch (or Red Chilli Powder)-1 tsp
Kashmiri Chilli Powder-1 tsp
Coriander powder-1.25 tsp
Cumin powder -1/2 tsp
Later,
Kasuri Methi, roasted and crushed-2 tsp
Garam Masala -1/2 tsp
Other Ingredients:
Ginger crushed-1 tsp (1" piece)
Garlic crushed-1 tsp (3 cloves)
Onions chopped-2 small or 1 big (120 gms)
Whisked curd/yogurt-3 tbsp
Tomato purée, readymade- 5tbsp
Fresh cream, (optional)- 1-2 tbsp
Coriander leaves, chopped - 2 tbsp
Oil-4tbsp
Salt-1/2 tsp +1/2 tsp
Preparation:
Cut the paneer into around 1" rectangular
pieces.
Peel and chop the onions. Peel & crush the
ginger & garlic in a mortar & pestle or on a
chopping board. Set aside.
Whisk the curd/plain yogurt till smooth & set
aside.
Dry roast the fenugreek leaves for around 30secs. Cool and roughly crush it with your hand.
Fine chop the coriander leaves for garnish.
Process:
Heat 1-2 tbsp oil in a pan and then add the cut
paneer. Fry it on medium heat for around 2 mins
till slightly brown and then flip. Repeat on the
other side for another 2 mins. Remove onto a
plate.
Now heat oil in a kadhai, add the whole spices
and give a stir.
Add the crushed ginger and garlic and fry on
low heat for around 2 mins.
Add the chopped onions and 1/2 tsp salt and fry
on medium heat for 6-7 mins till light brown.
Now add the spice powders and a splash of
water. Mix and fry on low heat for 2-3 mins and
then add tomato purée.
Fry on medium to low heat for 2-3 mins till oil
separates.
Now switch off heat & add the whisked curd/yogurt. Give a mix and switch on heat.
Cook on low heat for 3 mins till oil separates
Add the fried paneer pieces, give a mix and add
200 ml water. Also add 1/4-1/2 tsp salt and cover
& cook on low heat for 10 mins
Now remove lid add garam masala powder,
kasuri methi & fresh cream and simmer for 2-3
mins.
Garnish with chopped coriander leaves, give a
mix and serve hot with Naan, Kulcha or Zeera rice.
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PANEER KALI MIRCH RECIPE| RESTAURANT STYLE PANEER KALI MIRCH |PANEER RECIPE
Paneer Kali Mirch Recipe | Restaurant Style
Paneer Kali Mirch | How To Make Paneer Kali
Mirch | Paneer Kalimirch I
Paneer
In White Gravy | Spice Swad Paneer Recipe
Ingredients for Paneer Kali Mirch Recipe:
(Tsp-Teaspoon; Tbsp-Tablespoon)
Paneer(cheese)-250gm
To fry Paneer
Salt-1/4 tsp
Crushed Black Pepper-1/4 tsp
Coriander leaves chopped-1 tbsp
Oil- 1 tbsp
Onion-Cashew Paste
Onion, sliced- 2 small (120 gms)
Ginger, chopped- 1" piece (8-9 gms)
Garlic cloves-6-7(8-9 gms)
Green Chillies-2-3 (8-9 gms)
Cashew nuts-10
Whole Spices:
Green Cardamom-3
Cloves- 3
Cinnamon-2 pieces
Whole peppercorns-10
Other Ingredients:
Whisked Yogurt- 3 tbsp whisked and then 3 tbsp
water added
Garam Masala Powder-1/2 tsp
Crushed Pepper-1tsp
Other Ingredients:
Whisked Yogurt- 3 tbsp whisked and then 3 tbsp
water added
Garam Masala Powder-1/2 tsp
Crushed Pepper-1 tsp
Kasuri Methi (Dried Fenugreek Leaves)- 2 tsp
Salt for seasoning- 1/2 tsp
Preparation:
Slice the onions, peel the ginger and garlic &
chop the ginger. Cut the green chillies to pieces.
Heat 1.5 tbsp oil in a pan and add the sliced
onions. Fry on medium heat for 4 mins till the
onions are soft and translucent
Add the chopped ginger and garlic and keep
frying on medium heat for 1 min.
Now add the cashew nuts and cut green
chillies. Mix and fry on low heat for another
minute.
Remove onto a plate and allow to cool.
To blend, add the items to a blender/grinder and
coarse grind it. Now add 3 tbsp water and blend it into smooth paste
Whisk the curd/plain yogurt till smooth and then
add 3 tbsp water. Give a mix and set aside
Dry roast the Kasuri Methi, set aside and crush
it with your hand.
Chop 2-3 tbsp coriander leaves and set aside.
Process:
Heat 1 tbsp oil in a pan and place the paneer
pieces side by side.
Sprinkle the pepper powder, salt and 1 tbsp fine
chopped coriander leaves.
Fry on medium to low heat for a min and then
flip. Continue on the other side for another
minute. Remove onto a plate and set aside.
Now take another pan/kadhai and heat 2-3 tbsp
oil.
Add the whole spices and allow it to splutter.
Give a stir and keeping the heat on low, add theAdd the whole spices and allow it to splutter
Give a stir and keeping the heat on low, add the
paste blended earlier.
Add the salt and crushed pepper after 2-3 mins.
Stir and fry on low heat for another 4-5 mins till
oil separates
Switch off heat and add the whisked curd/
yogurt (mixed with water) and the garam masala
powder. Mix and then switch on heat.
Stir and cook on low heat for 2-3 mins till oil
separates.
Now add 150 ml water, mix and simmer for 2
mins till oil separates
⁃ Add the fried paneer pieces, mix and cover &
cook on low heat for 10 mins till chicken pieces
are tender.
Open the lid and sprinkle a pinch of crushed
pepper and Kasuri Methi. Mix and simmer on low heat for 2-3 mins till oil separates
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ONE POT CHICKEN AND RICE| CHICKEN RICE RECIPE| CHICKEN AND RICE
One Pot Chicken and Rice | Easy Chicken Rice
Recipe | One Pan Chicken Rice | Chicken and
Rice Casserole | Chicken Rice Bowl Recipe | One
Pot Meals | Chicken Rice Recipe
Ingredients for One Pot Chicken and Rice:
Boneless Chicken - 500 gms or 1 lb
Basmati Rice- 2 US cups measure (375-400)
Whole Spices:
Star Anise-2
Whole Black Peppercorns- 20
Bay Leaves-2
Spice Powders:
Coriander Powder-2 tsp
Fennel Powder-1 tsp
Garam Masala Powder-1 tsp
Other Ingredients:
Onions sliced- 2 medium (150 gms)
Green Chillies slit-4
Ginger Garlic paste-2.5 tsp
Coriander leaves, chopped-4 tbsp +1 tbsp for
garnish
Mint leaves, chopped- 3 tbsp
Salt- 1 tsp + 1 tsp in rice
Refined Oil- 3-4 tbsp
Butter-1 tbsp
Fresh Cream -3 tbsp
Hot water-650ml
Preparation
Wash and soak the Basmati Rice for 30 mins.
Slice the onions, slit the green chillies and chop
the coriander & mint leaves.
Process:
Heat 3 tbsp oil + 1 tbsp butter in a pan
Now add the whole spices and give a stir
- Now add the sliced onions and fry on medium
heat for 6-7 mins till light brown in color. (Check
the timing, the onion needs to be little brown)
Now add the chicken pieces and fry on high
heat for 4-5 mins till the chicken pieces are
browned.
Add the ginger garlic paste and mix & fry on low
heat for 3 mins.
⁃ Now add the coriander powder, fennel powder,
garam masala powder and 1 tsp salt.
Mix and fry on medium heat for 2-3 mins till the
chicken pieces are browned & coated with
masala.
Now lower heat and add the fresh cream. Mix
and cook on low heat for 2-3 mins till it's cooked
and oil separates
Now add the hot water and give a mix.
Keep the heat on high and add slit green chillies,
chopped coriander & mint leaves and 1 tsp salt.
Give a stir and wait for the water to come to a
boil.
Add the drained rice to the boiling water and
give a gentle stir. Cook the rice on medium heat
for 5 mins.
Again give a gentle stir, reduce the heat to low
and cover & cook on low heat for 5 mins.
Remove the lid, give a gentle stir and cover and
cook on low heat for another 5 mins.
Once done, garnish with chopped coriander
leaves and let it rest for around 30 mins before serving.
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INSTANT CHICKEN FRY RECIPE | QUICK MASALA CHICKEN FRY RECIPE
Instant Chicken Fry Recipe | Quick Masala
Chicken Fry Recipe | Chicken Fry For Bachelors I
Simple Chicken Fry For Beginners I Chicken Fry I
Chicken Fry Recipe | Masala Chicken Fry | Simple
and Tasty Chicken Fry | Easy Chicken Fry
Ingredients for Instant Chicken Fry:
(Tsp- Teaspoon; Tbsp- Tablespoon )
Chicken curry cut small pieces - 500 gms
Marination:
Turmeric Powder-1/2 tsp
Red Chili Powder -1 tsp
Coriander Powder-1 tsp
Kashmiri Chilli Powder-1 tsp
Pepper Powder- 3/4 tsp
Garam Masala Powder-1/4 tsp
Salt-1 tsp
Ginger Garlic paste-2 tsp
Green chillies, thick chopped -3
Coriander leaves chopped- 4 tbsp
Kasuri Methi- 1.5 tsp
Lemon juice-2 tsp
Half sliced onions- 1 large (100 gms)
Groundnut oil-2 tbsp
Tempering:
Green Cardamom-3
Cloves-4
Cinnamon-2 pcs
Other Ingredients:
Oil-2-3 tbsp
Cariander leaves chonned-2 tbsp for garnish
Preparation:
Take one large onion and slice these into small
slices.
Chop the coriander leaves and cut the green
chillies into one inch pieces.
Marinate the chicken with the ingredients
mentioned above and set aside for 30 mins.
Process:
Heat oil in a pan and add the whole garam
masala. Give a stir and then add the marinated
chicken pieces.
Fry on medium heat for 2-3 mins till chicken is
little browned.
Flip these and fry on medium heat for another
2-3 mins.
Flip the pieces again, reduce heat and
and cover &
cook on low heat for 10 mins.
Remove lid, flip the pieces again and cook on
low heat for another 10 mins till chicken is tender
and browned.
Remove lid, give a stir and garnish with chopped
coriander leaves
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