Shahi Chicken Korma

 

This Shahi Chicken Korma recipe is easy to follow and will give you the perfect ‘restaurant style’ dish with a creamy texture! The dish tastes not only delicious but is also very flavourful and is the ultimate crowd pleaser. 

What you need:

• 500 gms chicken 

• 1 & 1/2 tsp poppy seeds 

• 10 cashew nuts

• 1/2 cup coconut 

• 1/2 tsp garam masala powder

• 1 & 1/2 tsp red chilli powder 

• 1/2 tsp pepper powder 

• 1 tsp coriander powder 

• 1/2 cup milk

• 2 tbsp fresh cream

• 1 tbsp ginger garlic paste 

• 1 green chilli (finely chopped)

• 1 tsp cumin

• 1 large onion (chopped)

• 1 tbsp ghee/butter

• 1 tbsp coriander leaves for garnishing 

• Salt to taste

Method:

1. Wash the chicken. Roast the poppy seeds and keep them aside. Soak the cashew nuts and coconut in milk for about 15 minutes and grind to form a fine paste along with the poppy seeds.
2. Heat 2 tbsp ghee/butter. Add the cumin, chopped onion and fry until they turn golden brown. Add ginger garlic paste. Keep frying for 2 more minutes. 
3. After frying it for 2 minutes, add in the chicken pieces and chopped green chilli. Fry until all the chicken pieces get coated well. Close and cook for  3-4 minutes.
4. Add to it the ground paste, red chilli powder, salt and coriander powder. Bring it to a consistency of a thick gravy. Close and boil for 4-5 minutes. 
5. Check the salt.
6. Garnish with coriander leaves and fresh cream. Serve hot with roti, naan or bread. 

Chocochip Cookies

 

These cookies are simple, straightforward and turn out perfect every single time! The flavour and texture of these cookies is so good that it’ll leave you wanting for more :)

What you need:

• 1/2 cup salter butter (softened)
• 1/2 cup light brown sugar
• 1/2 cup white sugar
• 1 large egg
• 1 & 1/2 cup all-purpose flour
• 1 tsp pure vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp sea salt
• 1 cup chocolate chips/chopped chocolate 

Method: 

1. Preheat the oven to 375° fahrenheit. Line a baking pan with parchment paper and set it aside.
2. Take a separate bowl, mix flour, baking powder, salt, baking soda. Set aside.
3. Blend together butter and sugar until combined.
4. Beat in eggs and vanilla until fluffy.
5. Mix all the dry ingredients of step two, three and four until combined. Add in the chocolate chips to the mix.
6. Dust a plain surface. Flatten the dough. You can use a cookie cutter to cut out shapes of your preference.
7. Arrange these cut out shapes on the baking pan and bake it in the oven for approximately 6 to 8 minutes. take them out when they are just starting to turn brown. 
8. Let them sit on the baking pan for two minutes and then move them to a cooling rack.

Thukpa

 

Thukpa is a Tibetan noodle soup, which originated in the eastern part of Tibet. This soup is a good source of protein and carbs. It’s fragrant, hearty and easy to prepare.

 

What you need:

• 1/2 cup cabbage 
• 1/2 cup carrot 
• 2 cups of boiled noodles

for chicken broth:

• Chicken or the bones
• 3 garlic
• 1 large onion
• salt

Boil the above ingredients for 45 minutes. Strain. Discard the bones and keep the chicken aside for garnishing. 

for the paste:

• 1 tomato
• 1 onion
• 2 tbsp fresh coriander 
• 3-4 garlic 
• ginger 
• 2 green chillies 
• 1/2 tsp pepper

Grind the above mentioned ingredients to form a paste. 

Method:

• Heat 2 teaspoons oil. Sauté the paste for 3 to 4 minutes. Add sliced carrot and cabbage. Add the chicken stock and salt. Boil.
• Arranging thukpa: place the noodles in a bowl. Add the prepared soup. Drizzle half teaspoon of soya sauce all over. Garnish with shredded chicken and spring onion.

Aloo-Pudina Pulao

 

 Pudina is rich in antioxidants, phytonutrients and menthol, which helps the enzymes to digest food. This aloo-pudina recipe is easy, quick and has a great aroma to it. It can be served plain or paired with curd or raita and pickle.

What you need:

• 250 gms rice 
• 3 large potatoes (cubed)
• 1 & 1/2 cup pudina leaves
• 1/2 tsp turmeric powder 
• 3 green chillies 
• 1/2 tsp pepper
• 1/2 cup coconut 
• 1 tsp mustard
• 1 tsp lime juice
• 1/2 tsp jeera
• 1 tbsp oil
• salt to taste

Method:

1. Wash the pudina leaves and grind along with green chilies, coconut, turmeric powder, pepper and jeera.
2. Add 1 tablespoon oil in a pan. Add the mustard. Add the cooked potatoes. Fry till the potatoes turn light brown. Add the masala. Keep frying for about 2 to 3 minutes.
3. Add 500 ml of water and salt. Close the pan with a lid. When the water boils, simmer and add the rice. Check the salt and add lime juice. Close the lid and cook till done.
4. Serve hot with pickle or raita. 

Chicken 65

This chicken 65 recipe is easy, quick and delicious and will leave you wanting more!

• 1/2 tsp cornflour

• 300 gms chicken breasts (cut into cubes)

• 1 tsp garlic paste 

• 1 tsp black pepper powder 

• 2 egg whites 

• 1 tsp red chilli powder 

• 1 tsp ginger garlic paste 

• 1/2 cup hung curd

• 1/2 tbsp oil

• 1 tsp lemon juice 

• salt to taste

Method:

• Mix all the above mentioned ingredients. Check the salt. Marinate this paste with chicken for about two hours.

• If you are using microwave, arrange the pieces on the crusty plate and microwave it on high for about 20 minutes.

• Alternatively , add 1 teaspoon oil in a nonstick shallow fry pan. Arrange the chicken pieces and fry on medium flame for about 15 to 20 minutes. Flip the pieces in between.

Stuffed Bhindi

Stuffed bhindi is a very popular gujarati dish. It’s spicy, tangy and sweet, basically everything you could ask for. Made with easily available ingredients this dish is sure to be a hit!

What you need:

• 250 gms ladyfingers 
• 1/2 cup bengal gram flour
• 1/2 tsp turmeric powder 
• 1/4 tsp asafoetida 
• 1 & 1/2 tsp coriander powder
• 2 tsp lime juice 
• 1 tsp cumin powder
• 2 tsp sugar
• salt to taste
• oil for shallow frying

Method:

1. Wash the ladies finger. Trim the ends and cut it into two. Slit them lengthwise. Keep them aside.
2. Heat a kadai or a pan and roast the besan till it is dry for about 3 to 4 minutes. Let it cool. Add the chilli powder, turmeric powder, asafoetida, coriander powder, cumin powder, sugar and lime juice. Mix well.
3. Fill the above prepared mixture into all the slit ladies finger. Keep the remaining masala aside.
4. Heat the oil, add the stuffed bhindi and remaining masala over it. Mix well and cover it with a lid for about 5 to 7 minutes. Stir occasionally. Serve hot. 

Ladyfinger Pepper

Ladyfingers pepper

This ladyfingers pepper recipe is easy, quick and hassle free to prepare. This recipe takes very little time but the end result will leave you wanting for more. Go ahead and try this dish!

What you need:

• 10 ladyfingers 
• 1 tsp pepper powder 
• 1 large onion (sliced)
• 1 tbsp oil
• Salt to taste 

Method:

Heat oil in a pan. Add the sliced onions. Fry for three minutes and keep stirring continuously. Add the chopped ladyfingers. Fry well till oil coats each piece of the vegetable. Add the grounded pepper and salt. Add 1 tablespoon of water close the lid and let it cook till the vegetable is soft. Serve hot.

Paneer Bhurji

Paneer Bhurji

It is hard to imagine Indian cuisine without paneer. Paneer is rich in proteins and is good for heart health. This paneer bhurji recipe is simple, quick and delicious and goes perfectly with rice and chapati. 

What you need:

• 200 gms paneer (crushed)
• 1 medium tomato (chopped)
• 1/2 tsp cumin seeds 
• 1 large onion (chopped)
• 1 green chilly (finely chopped)
• 1 tsp lime juice 
• 1 tsp paav bhaji masala 
• 2 tsp oil
• 1/2 tsp turmeric powder 
• 1 tsp ginger garlic paste 
• 1/2 tsp red chilli powder 
• 1/2 tsp pepper powder 
• Salt to taste
• 1 tbsp coriander leaves for garnishing

 Method:

1. Heat oil in a kadai/ pan. Add the cumin seeds. Add the onion, green chillies. Sauté for 3 minutes. Add in the ginger garlic paste. Fry for a while. Add the chopped tomato and turmeric powder. Don’t overcook the tomato. Keep mixing them for 2 minutes.
2. Add the red chilli powder, pepper powder, lime juice, paav bhaji masala and salt. Mix well. 
3. Add 1 tbsp water and crushed paneer. Close the lid and cook for 3 minutes. 
4. Mix and garnish with coriander leaves. Serve hot with rice or chapati.

Veg Momos & Spicy Red Chutney

Veg Momos & Spicy Red Chutney

Momo is a type of East and South Asian steamed filled dumpling, popular across the Indian subcontinent and the Himalayan regions of East-South Asia border. Momos are extremely popular and can be found in every kind of shop from restaurants to street vendors. 

Momos are a favourite among every age group and can be served with spicy red chutney as a tea time snack. 

Veg momos: 

What you need:

• 300 gm maida
• 1/2 tsp baking powder
• 1 tsp salt 

For filling:

• 1 & 1/2 cup cabbage (shredded)
• 1/2 cup carrot (shredded)
•  1 onion (small)
• 1 tsp oil
• 1/2 tsp pepper powder 
• 1/2 tsp soya sauce 
• 1/2 tsp tomato sauce 
• 1 tsp garlic (chopped)
• 1 green chilli (finely chopped)
• Salt to taste

Method:

1. Knead the dough by adding sufficient water. Cover and keep aside.
2. Heat 1 teaspoon oil in a pan. Add the chopped garlic. Sauté for 1 to 2 minutes. Add onions, stir and sauté for 30 seconds. Add all the other vegetables. Increase the flame and stir fry on medium flame. Add soya sauce, tomato sauce, pepper powder and salt. Stir fry it for two minutes and mix well. Check the taste and switch off the flame.
3. Make small balls from the dough that you have already prepared. Roll each dough ball into a thin circle of 2-3 inch diameter and Place 1 to 2 teaspoon of vegetable stuffing in the centre. Lift one side of the edge and start pleating. Join all the pleats in the centre. Prepare all momos this way and keep them in a steamer and steam for 10 to 12 minutes.

Red chutney:

What you need:

• 2 ripened tomatoes 
•  2 dried red chillies 
• 3 garlic cloves
•  1” ginger 
•  1 tsp sugar
• 1 tsp vinegar
• 1 tsp soy sauce
• 1/2 tsp soy sauce

 Method:

Take 2 cups of water add the whole tomato and red chilies boil for 3 to 4 minutes. Cool and remove the skin of the tomato. Transfer the peeled tomatoes and red chillies to a blender. Add the other ingredients & blend to form a smooth paste. Do not add water. Serve this sauce with the hot momos. 

Chicken Cutlets

Chicken Cutlets 

These delicious chicken cutlets are easy to make and can be served as a snack or an appetiser. They can be served with green chutney or ketchup. 

What you need:

• 350 g chicken 
• 3 medium potatoes 
• 1 large onion (finely chopped)
• 2 green chillies (finely chopped)
• 2” ginger (chopped)
• 8” garlic seed (peeled & finely chopped)
• 1/2 tsp pepper powder 
• 1/2 tsp green chilli sauce 
• 4 tbsp oil for shallow frying 
• Seasoning 
• 1 tsp lime juice
• Salt to taste 

Method:

1. Boil the potatoes in a cooker. Peel and mash them. Boil the chicken along with half teaspoon salt with very little water for 10 minutes. Remove it and let it cool. Discard the bones and chop the meat into fine pieces. Keep it aside. 
2. In a saucepan heat 2 tsp oil. Add the chopped onion, ginger, garlic and green chilies. Fry till they you a nice flavour. Add the green chilli sauce and pepper powder. Mix well. Add chicken, lime juice and mashed potatoes. Check the salt. Remove from heat. Mix well. 
3. Once it is cold make flat balls as shown in the picture. Shallow fry it in a pan or you can also use a microwave to fry them.
4. Serve hot with ketchup.

Ash gourd Curd Curry

Ash gourd Curd Curry

Ash gourd comprises of 96% water and is very low in calories and fat. It is rich in fibre and it helps in improving digestion. This ash gourd curd curry is easy to make and tastes delicious. Serve it hot with rice.   

What you need:

• 2 cups ash gourd (chopped into cubes)
• 1/2 cup chana dal
• 1/2 cup beaten curd 
• 2 green chillies 
• 1/2 cup coconut 
• 1/2 tsp rice
• 1/4 tsp fenugreek seeds 
• Salt to taste

For tempering:

• 1 tsp oil
• 1/2 tsp mustard leaves 
• 6-7 curry leaves 
• 1 pinch asafoetida 

Method:

1. Cook the ash gourd pieces in 2 cups of water. Cook the chana dal in a cooker till soft.
2. Roast the fenugreek seeds and grind with green chilies, coconut and rice.
3. Mix vegetable, dal and masala. Boil well. Check the salt. Switch off fire. Add the beaten curd.
4. Prepare the tempering and pour it on the curry. 
5. Serve hot with rice.