Coconut Green Chutney

Ingredients

Coconut – ½ grated

Garlic flakes – 2

Green chilli – 1 or as per taste

Corriadner leaves – 1 cup

Lemon juice – 2 tsp or tamarind pulp – 2 tsp

Salt as per taste

Water for grinding

For tampering

Mustard seed – 1 tsp

Cumin seed  - 1 tsp

Few Curry leaves

Method

In a blender, put coconut, garlic flakes, coriander leaves, lemon juice and salt and add little water to it and grind it to a fine paste and remove in a bowl.

Heat 2 tbl.sp of oil in a pan, add mustard seed, cumin seed and curry leaves, when they spluuter, immediately pour in the chutney bowl  and mix well.

Can be used with dosa, bread, chapati

Ragi Dosa

Ingredients

Ragi/millet – 1 cup

Rice flour – 1 cup

Salt – ¼ tsp

Oil

Method

Make a thick batter of ragi, rice flour and salt by adding water. Take a non stick dosa pan, and spread the batter evenly in a round shape. Put little oil on the sides. When cooked, flip to the other side and cook for a minute. Remove and serve hot with chutney.

Almond Chicken (Badami Chicken)

Ingredients

Chicken – 1

Onion - 3

Almonds soaked in water -250 gms

Ginger garlic paste – 1 tbl.sp

Tomato - 2

Yoghurt – 3 tbl.sp

Red chilli and green chili as per taste

Bay leaf – 1

Coriander powder – 1 tbl.sp

Cumin powder – 1 tsp

Saffron soaked in milk

Coriander and mint leaves

Salt as per taste

Roast and make a fine powder of

Cloves – 4

Cinnamon – 1 inch stick

Poppy seed – 1 tsp

Green cardamom – 3

Fennel seed – ½ tsp

Method

Wash and cut chicken into medium pieces.

Make a paste of half of the almonds and other halves cut into thin long slices and fry in oil and keep aside.

Cut onions finely.

Heat ghee in a pan and add bay leaf, sauté for a minute and then fry  onions till golden brown in colour. Then add ginger garlic paste and sauté for a minute till the raw smell goes. Then add tomatoes and sauté till it is completely mashed. Then add red chilli powder, green chilli paste, coriander and cumin powder, roasted garam masala, yoghurt  and salt and fry till the oil separates from the masala. Then add chicken pieces and cook on a slow flame till it becomes tender. Add a cup of water and keep on stirring in between.  When chicken is cooked, add a  paste of almond and half of coriander and mint leaves.

While serving, garnish with fried almonds and coriander and mint leaves

Apricot Chicken

Ingredients

Chicken – 1 kg

Onion – 3

Apricot – 3

Tomato – 2

Ginger garlic paste – 2 tsp

Ghee/butter – 200 gm

Garam masala – 1 tsp

corriander powder - 1 tbl.sp

turmeric powder - 1/2 tsp

cumin powder - 1 tsp

bay leaf - 1

Saffron soaked in milk

Red chilli and salt as per taste

fresh cream - 2 tbl.sp

Corriander and mint leaves for garnishing

Method

Cut chicken into medium size pieces.

Cut thin slices of onion

Wash and remove the seed from apricot and chop them into small pieces.

Heat oil in a  pan, add bay leaf and then  add onions and fry till golden brown in color.

Then add ginger garlic paste and sauté till the raw smell goes, then add tomatoes and cook till they are mashed. Then add chicken pieces and stir fry for two to three minutes. Then add apricot, red chilli powder, turmeric powder, corriander powder, cumin powder salt, garam masala  and little water.

When the chicken pieces are cooked, add saffron and cream and leave it to simmer on a low flame for 2 to 3 minutes. Garnish with coriander and mint leaves and serve hot with rice, roti, naan or paratha.

Malabari Chicken Curry

Ingredients

Chicken – 1 kg

Onion – 3

Ginger garlic paste – 1 tbl.sp

Tomato - 2

Turmeric powder – ½ tsp

Mustard seed – 1 tsp

Cumin powder – 1 tsp

Few curry leaves

Coconut milk – 3 cup

Potato – 3

Red chilli powder – 1 tsp

Coriander powder – 1 tbl.sp

Garam masala – 1 tsp

Salt as per taste

Method

Cut chicken into medium pieces.

Cut each potato into four pieces

Make a paste of onion.

Make a puree of tomato.

Heat oil in a pan, add mustard seeds and curry leaves. When they splutter, add onion paste and sauté  till the colour changes, then add ginger garlic paste, tomato puree and sauté till the raw smell goes. Then add the chicken pieces  and chop potatoes and stir fry for a minute and then add cumin powder, coriander powder, red chilli powder, salt and garam masala. Stir fry till the oil separates from the masala. And coconut milk and mix well and leave it to cook till the chicken becomes tender.

Serve hot with rice or chapatti.

Hyderabadi Chicken

Ingredients

Chicken – 1 kg

Ginger – 1 tbl.sp

Garlic – 1 tbl.sp

Yoghurt – 250 gm

Onion – 2 medium size onions

Raw papaya – 100 gm

Roasted peanuts  powder– 1 tbl.sp

Freshly grated coconut – 2 tsp

Lemon juice – 1 tsp

Turmeric powder – ½ tsp

Pepper powder – 1 tsp

Green chilli paste and salt as per taste

Make a powder of

Cloves – 3

Cinnamon – 1 inch piece

Cardamom – 2

Black cardamom – 1

Star aniseed – 1

Bay leaf – 2

Cumin seed – 1 tsp

Coriander seed – 1 tbl.sp

Method

First clean and cut the chicken pieces into medium pieces .

Make a paste of raw papaya

Dry roast whole garam masala and blend it to a fine powder

Apply this raw papaya paste on the chicken and leave it aside for half an hour.

Fry onion in oil  till golden brown in colour and then add this chicken into it and stir fry this on a low flame.

Now add ginger garlic paste, yoghurt, turmeric powder, garam masala, green chilli paste, pepper powder, roasted peanut powder and salt and stir fry till oil separates from the masala. Add little water and leave it to cook till the chicken becomes tender.

When done, remove from fire, add freshly grated coconut and lemon juice and serve hot.

Chicken Biryani

Ingredients

Chicken – 1 kg

Rice – 750 gm

Onion – 250 gm

Yoghurt – 250 gm

Garlic  garlic paste – 1 tbl.sp
Bay leaf - 1

Cloves – 8

Cinnamon – 1 inch piece

Egg – 4

Sliced almonds – 2 tbl.sp

Raisins – 1 tbl.sp

Kewra essence – 2 tbl.sp

Saffron soaked in milk

Ghee – 250 gm

Salt and red chilli powder and green chilli as per taste

Mint and corriander leaves

Make a powder of

Pepper corns – 8

Coriander powder – 1 tbl.sp

Black cardamom - 2

Shahi jeera – 1 tsp’

Cumin seed – 1 tsp
star aniseed - 1
mace - 1
poppy seed - 1 tsp
bay leaf - 1
green cardamom - 2

Method

Cut chicken into medium size pieces. Finely slice onions. Fry onions till brown in colour, remove on a tissue paper. When it becomes crispy, take half of the onions and blend it finely.

Soak rice in water for half an hour.
Roast the whole garam masala and then blend it to a fine powder.

Boil egg.

In the same oil, add bay leaf, cloves and cinnamon and then add chicken pieces and cook on a low flame for few minutes. Then add salt and yoghurt and mix well and cook for 2 minutes. Then add ginger garlic paste and powdered garam masala and stir fry till the oil separates from the masala.

Then add  half of the onions and red chilli powder and green chilli  and sprinkle little water.

Boil rice in water, when it is half cooked, remove from fire. Strain the water.

In a pan, first spread a layer of rice, then spread chicken masala on top, then again spread rice on it and then chicken masala  and then again rice.

Cut round slice of eggs, fry raisins and almond slices in ghee.

Spread this round slices of eggs, remaining fried onions, mint and corriander leaves, raisins, almond, sprinkle saffron water and kewra essence and cook on a slow flame till the rice is cooked well.

Fried chicken – 2

Ingredients

Chicken – 1

Ghee/butter – 250 gm

Garlic – 4 flakes

Ginger – 50 gm

Eggs – 3

Shahi jeera – 1tsp

Green chilli, Red chilli and salt as per taste

Cumin seed – 1 tsp

Coriander seed – 1 tbl.sp

Whole pepper corns – 8

Cloves – 8

Coriander and mint leaves 

Lemon juice

Method

Clean and wash the chicken and cut into medium pieces.

Make a paste of ginger, garlic, green chili, coriander leaves and mint leaves and salt and keep aside.

Make a pasre of shahi jeera, cumin seed, coriander seed, cloves, pepper corn and keep aside.

Put chicken in a pan, add a cup of water and keep for boiling till all the moisture is absorbed.

In a bowl, take three eggs and whisk it. Add the paste of both the masalas.

Dip these chicken pieces in the egg mixture and deep fry in oil. Sprinkle little lemon juice on top and serve hot.

Roasted Chicken - 3

Ingredients

Chicken – 1 cut in medium pieces

Peppercorns – 24

Ghee/butter – 250 gm

Vinegar –  1 tbl.sp

Ginger – 50 gm

Garam masala – 1 tsp

Salt as per taste

Method

Clean and wash chicken and prick with a fork.

Make a paste of ginger.

Powder pepper corns.

In the vinegar, add powdered pepper corns, paste of ginger and garam masala and apply that masala on the chicken pieces.

Heat ghee in a pan and stir fry this chicken for few minutes. Then add two cups water and cook till the chicken becomes soft and tender.

When the chicken pieces are cooked, lower the flame and again stir fry the chicken pieces till the oil separates from the masala. Serve hot.

Roasted Chicken -2

            

Ingredients

Chicken – 1 chopped in medium pieces

Yoghurt – 250 gm

Garlic – 12

Ginger – 50 gm

Whole Pepper corns – 10 to 12

Potato – 250 gm

Ghee – 250 gm

Whole Red chillli and salt as per taste

Method

Prick chicken pieces with a fork.

Make a paste of ginger garlic and mix with yoghurt and also add salt to it.

Apply this mixture on the chicken and leave it to marinate for an hour.

Heat ghee and stir fry it, sprinkle yoghurt water if needed.

When the chicken is half cooked, add whole red chilli and pepper corns and stir fry.

Add little water if needed and cover the lid and cook, till the chicken becomes tender and there is no moisture left in the masala.

Roasted Chicken - 1

Ingredients

Chicken – 750 gm

Ghee/butter - 200 gms

Garlic – 10 flakes

Ginger – 50 gm

Potato – 250 gm

Yoghurt – 250 gm

Coriander powder – 1 tbl.sp

Cumin powder – 1 tsp

Garam masala – 1 tsp

Salt and red chilli powder as per taste

Lemon juice and round slice of onions

Method

Prick the chicken with a fork. Make a paste of ginger garlic. Mix it with salt and yoghurt and apply on the chicken and leave it for marinating for an hour.

Cut potatoes into round thick slices.

Heat ghee and add this marinated chicken and stir fry on a low flame till oil separates from the masala.

When it is half cooked, add potatoes and fry them also in oil. Then add coriander powder, cumin powder, red chilli powder and garam masala and stir fry for a few seconds. Cook this on a low flame till the chicken pieces are cooked well. Remove in a plate, sprinkle lemon juice on top and decorate with sliced onions and serve hot.

Murgh DO Pyaza

Ingredients

Whole Chicken –1

Onion – 1 kg

Potato - 3

Ghee/butter – 500 gm

Make a paste of

Ginger garlic paste –1 tbl.sp

Coriander powder – 1 tbl.sp

Turmeric powder – 1 tsp

Red chilli powder – 1 tsp

Cardamom – 3

Black cardamom – 2

Cinnamon – 1 inch stick

 Freshly grated coconut – 250 gm

 Cloves - 4

Pepper corns – 5 to 6

Cinnamon – 1 inch stick

Salt as per taste

Lemon juice

Method

Wash chicken and cut in the centre . Make a paste of all the masala given and stuffed it inside the chicken,

Tie it with a thread.

Slice onions and cut each potato into four pieces.

Heat ghee/butter in a pan and spread onion and potato on it. Keep the whole chicken on it and cover it tightly. You can even seal it with wheat flour dough.

Cook on a slow flame for one hour and serve hot.

Shahi Murgh

Ingredients

Whole Chicken –1

Onion – 4

Ghee/butter – 250 gm

Bay leaf – 1

Cloves - 4

Pepper corns – 5 to 6

Cinnamon – 1 inch stick

Salt as per taste

Lemon juice

Make a paste of

Ginger garlic paste –2 tsp

Coriander powder – 1 tbl.sp

Turmeric powder – 1 tsp

Red chilli powder – 1 tsp

Cardamom – 3

Black cardamom – 2

Cinnamon – 1 inch stick

Method

Cut chicken into medium size pieces.  Fry onion till golden brown and  remove. In the same oil, add chicken pieces and fry them till are half cooked. Add powdered masala, salt,  bayleaf, peppercorns, cloves and cinnamon and fry them till oil separates from the masala. Add one cup water and leave it to simmer for 10 to 15 minutes on a slow flame. Sprinkle lemon juice and serve hot

Chicken Mulgatani

Ingredients

Whole Chicken –1

Onion – 125 gm

Ghee/butter – 250 gm

Salt as per taste

Lemon juice

Make a powder of

Cloves – 6

Cardamom – 6

Make a paste of

Ginger garlic paste –2 tsp

Coriander powder – 1 tbl.sp

Turmeric powder – 1 tsp

Red chilli powder – 1 tsp

Cloves – 6

Cardamom – 6

Black cardamom – 4

Cinnamon – 1 inch stick

Method

Clean and wash the chicken and cut into desired pieces.

Chop onion and fry till translucent and keep aside.

Make a paste of all the ingredient and fry in ghee and keep aside.

Tandoori Chicken - 1

Ingredients

Whole Chicken – 1

Ghee/butter – 200 gm

Make a paste of

Ginger garlic paste – 1 tbl.sp

Red chillli powder and salt as per taste

Turmeric powder – 1 tsp

Coriander powder – 1 tbl.sp

Crushed black pepper powder – 1 tsp

Cloves – 6

Green cardamom – 5

Black cardamom – 3

Cinnamon– 1 inch stick

Onions - 2

Method

Clean and wash chicken.

Make a paste 0f all the ingredients given and apply on the chicken from inside as well as outside.

Leave it to marinate in the refrigerator for about half an hour.

Apply ghee on the chicken and cook this in tandoor or oven cooking both the sides evenly. Sprinkle lemon juice on it and 

Serve hot.

Fried Chicken

Ingredients

Whole Chicken – 1

Egg – 1

ginger garlic paste

Bread crumbs

Ghee/butter – 250 gms

Pepper corns – 10 to 12

Wheat flour – 125 gm

Salt as per taste

Method

Wash and cut chicken into medium pieces.

Make a batter of wheat flour and egg and add water to it and make a thick batter like dosa.

Dip these chicken pieces into it  and roll on bread crumbs till all are coated well.

Heat ghee in a pan and fry these pieces till half done on a medium flame. Then add little water, salt and crushed pepper corns and stir fry till the gravy becomes thick.

 Remove from fire and serve hot.

Murgh Irani

Ingredients

Whole Chicken – 1

Ghee/butter – 250 gm

Yoghurt – 250 gm

Pepper corns – 10 to 12

Cream – 125 gm

Onion – 125 gm

Ginger – 50 gm

Garlic - 6

Chopped almonds – 100gm

Green cardamom – 3

Lemon – 2

Saffron – a pinch

Salt as per taste

Method

Wash and cut chicken into medium pieces.

Chop almonds. Crush pepper corns, garlic flakes and ginger together.

Powder cardamom and soak saffron in milk.

 Fry half of onions in ghee and remove and keep aside.

In the same ghee, add chicken pieces along with ginger, yoghurt and cream, crushed pepper corns and garlic flakes, chopped almonds and cook on a slow flame without adding water for an hour. Keep on stirring in between.

When cooked, remove from fire and add saffron, green cardamom powder  and lemon juice and leave it covered for 15 minutes.

Murgh Musallam - 3

Ingredients

Whole Chicken – 1

Onion - 2

Garlic flakes – 15 to 16

Ginger – 50 gm

Coriander seed – 1 tbl.sp

Mace – 1 small piece

Nutmeg powder – 1 /2 tsp

Cloves – 10

Pepper corns – 5to 6

Yoghurt – 250 gm

Freshly grated coconut – 2 tbl.sp

Salt, green chilli  and red chilli powder as per taste

Method

Wash the whole chicken and dry it. Grind the whole masala into a fine paste, and mix with yoghurt. Make a paste of onion, ginger, garlic, green chilli, red chilli , coconut and salt. Add it to yoghurt. Apply this masla on the chicken from both inside and outside and tie it with a thread. Leave it to marinate.

Heat ghee in a pan about 250 gm and add this marinated chicken and cook on a low flame turning at regular intervals. Add little water and cover and cook till the chicken is done.

Murgh Musallam - 2

Ingredients

Whole Chicken – 1

Onion - 3

Ginger garlic paste – 1 tbl.sp

Green peas – 250 gm

Yoghurt – 250 gm

Potato – 250 gm

Cumin seed – 1 tsp

Shahi jeera – ½ tsp

Pepper corns – 9 to 10

Cloves – 9 to 10

Black cardamom – 3

Green cardamom – 5

Cinnamon – 1 inch piece

Egg - 2

Salt and red chilli powder as per taste

Method

Boil green peas and potato. Cut potato into 8 pieces. Boil egg.

Fry onion in oil till golden brown. Make a paste of whole masala.

Make a mixture of green peas, potato, boiled egg, onion, salt, chilli powder and whole masala and apply it on the chicken both from outside and inside and tie it with a thread.

Heat ghee about 250 gm and add youghrt to it and stir for a minute and then add this whole chicken and cover it with yoghurt. Cover the lid and cook on a low flame. Check at regular intervals so that it doesn’t burn. While serving cut into pieces, garnish with coriander and mint leaves and slice of onion.

Murgh Musallam - 1

Ingredients

Whole Chicken – 1

Ginger garlic paste – 1 tbl.sp

Yoghurt – 250 gm

Cumin seed – 1 tsp

Shahi jeera – ½ tsp

Pepper corns – 10 to 12

Cloves – 10 to 12

Black cardamom – 4

Green cardamom – 6

Cinnamon – 1 inch piece

Salt and red chilli powder as per taste

Method

Wash chicken.  Add 250 ml of water to yoghurt.

Make a paste of cumin seed, shahi jeera, pepper corns, black cardamom, green cardamom and mix with the yoghurt along with salt and chilli powder. Apply this on the whole chicken both from inside and outside and refrigerate it for two hours for marinating.

Heat ghee/butter about 250 gm and cook this whole chicken on a very low flame till the chicken is cooked and the whole moisture is absorbed.(cover it with a lid and cook)

Moong Dal Hummus

Ingredients

Moongdal - 1 1/2 cup 

tahini paste or sesame seed paste - 1 1/2 tbl.sp

olive oil - 1 cup

lemon juice - 2 tbl.sp

Garlic - 1 tbl.sp

Roasted Cumin powder - 1 tbl.sp

black pepper powder - 1 tsp

red chillli powder - 1 tsp

salt as per taste

Method

Soak moong dal in water overnigh. the next morning, boil water, add this moong dal in the boiling water and cook for 2 minutes and then strain it.

blend it to a fine paste by adding tahini, lemon juice, cumin powder, crushed garlic, pepper, chilli powder, olive oil, salt and serve hot with pita bread.

for making tahini, roast sesame seeds in a pan and then grind it to a fine powder

Aloo Tikki

Ingredients

boiled potato - 2
finely chopped ginger - 1 tsp
onion - 1 small finely chopped
cumin powder - 1 tsp
red chilli and green chilli and salt as per taste
mint and corriander leaves
cornflour - 2 tbl.sp
bread crumbs

Method

take a bowl, add all the ingredients except cornflour and mix it well. make small flat round tikkis.
make a paste of cornfour and water. Dip this tikki  in  cornflour paste and then roll it on breadcrumbs and shallow fry in oil. Sprinkle chaat masala on top.

Rajma Galauti Kabab

Ingredients

Red kidney bean - 250 gms
soya granules - 100 gm
chopped ginger - 1 tsp
chopped green chilli - 1 tsp
red chilli powder - 1 tsp
corriander leaves
garam masala - 1/2 tsp
cumin powder - 1 tsp
corriander powder - 1 tsp
salt as per taste
oil to fry
lemon juice


Method

Soak rajma overnight, drain the water, boil it and mash it. To this add soya chunks and other ingredients and make small flat round balls and shallow fry, Sprinkle little lemon juice on top.