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For paste
1 tblsp Sesame seeds (Til)
1 kg Leg of Lamb
1 tblsp Mustard Seeds (Raai / Raee)
1 Bay Leaf (Tej Patta)
2 tblsp Poppy seeds (Khuskhus)
2 " piece Cinnamon (Tuj/Dalchini)
2 - 4 dried Red Chillies
4 Cloves (Lavang)
10 Black Pepper (Kali Mirch)
2 Brown Cardamom (Elaichi Moti)
• Trim off excess fat from the meat and cut into 2 " cubes.
• Rub the spice paste well into the meat and leave for marination for 4 -6
hours or overnight in the refrigerator.
• Add the salt to garlic and crush to a smooth pulp.
• Melt the ghee over low flame.
• Add the onions and ginger adjust flame to medium and fry them until the
onions are soft.
• Add the garlic paste and fry for a further 2 -3 minutes stiring frequently.
• Add the meat and cook in the onion mixture until all sides of meat are brown.
• Add water and bring to a boil. Cover and simmer until the meat is tender.
• Add the puree, green chillies and coriander leaves.
• Adjust the flame to medium and cook for 3 - 4 minutes stiring continously.
• Remove the pan from the flame and serve hot.
• Heat oil. Add bay leaves and whole garam masala. Add onion, ginger and
garlic paste and fry on low heat till oil separates.
• Add dhania powder, cashewnut paste and stir further.
• Add boneless chicken, curd, salt, pepper, chilli powder and saffron.
• Bring to a boil, reduce heat and simmer till chicken is cooked.
• Whisk in cream. Serve kesar murg hot with tandoori rotis and parathas
• Clean the chicken, remove the skin and cut into small pieces.
• Chop the onions and tomatoes separately.
• Roast the whole red chilies, grated coconut, poppy seeds, coriander seeds,
cumin seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds in
oil and grind to a paste for 20mts along with ginger and garlic.
• Heat oil in a vessel and fry the onions till golden, then add curry leaves and
the ground paste and sauté for some time.
• Add the tomatoes, red chili powder and turmeric powder and sauté.
• Add the chicken, mix and cook for 5 minutes and then add 2 cups of water
and lemon juice.
• Cover and cook till the chicken is done.
• Serve chicken chettinad hot garnished with coriander leaves and
accompanied with boiled rice, rotis or tandoori naan .
VEG
• Heat oil, add cumin, cloves, bay leaf, chopped ginger, green chilli, and saute
for 2 minutes.
• Add hara channa and cook until done.
• Add lemon juice, chopped coriander and garam masala powder.
• Garnish the hara chana masala with chopped corriander and serve hot.
PANEER BHURJI RECIPE
For Gravy
4 Onion (Pyaj)
4 Tomato (Tamatar)
Coriander Leaves (Dhania Patta)
1/2 cup Curd (Dahi)
1/2 cup Cashewnut (Kaju) Powder
1/2 tsp Cumin Seed (Jeera)
1/2 tsp Salt
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/4 tsp Garam Masala
1 Bay Leaf (Tej Patta)
2 tblsp Clarified Butter (Ghee)
2 cup Makhana
250 gms Cottage Cheese (Paneer) How to make paneer
4 Onion (Pyaj)
4 Tomato (Tamatar)
1 " long piece Ginger (Adrak)
4 - 5 cloves Garlic (Lasun)
1/2 cup Cream (Malai)
2 cup Milk
1 tsp Red Chily Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/2 tsp Dried Pudina Leaves
1 cup Cashewnut (Kaju)
1/2 tsp Garam Masala
1 tblsp Poppy seeds (Khuskhus)
Coriander Leaves (Dhania Patta)
4 tblsp Clarified Butter (Ghee)
• Place the aubergine (eggplant), carrots, peas, French beans and potato in a
medium-sized saucepan. Add 250ml/8fl oz/1 cup water. Bring to the boil.
Cover, turn the heat to medium and cook for 4 minutes or until the vegeatbles
are just tender.
• Meanwhile put the coconut, chillies, poppy seeds and salt in the container of
an electric blender. Add 150ml/5fl oz water and grind to a fine paste. Set
aside.
• When the vegetables are cooked, add the spice paste and another 150ml/5fl
oz water. Stir and simmer gently for 5 minutes. Now add the tomatoes, the
yogurt and the garam masala. Stir gently to mix well. Bring to the boil and
simmer gently for 2-3 minutes. Turn into a serving dish and garnish the
vegetable curry with the fresh coriander.