MURG YAKHNI

MURG YAKHNI

 Bored of eating and making the same types of chicken gravies??Try making Murg Yakhni – spicy, refreshing gravy with a hint of mint!! An absolute favourite of me and my mom.

 

 INGREDIENTS:

500 grams boneless chicken

1 cup curd

A cup of fresh coriander leaves

A sprig of mint

3 green chillies

2 tsp fresh ginger garlic paste

2 green cardamom

2 cinnamom sticks

2 bayleafs

3 blackpepper corns

2 onions sliced

3 large tomatoes chopped

1 tsp coriander powder

½ tsp garam masala powder

½ tsp shahi zeera powder

1 tsp tamarind pulp

Salt

Oil

METHOD-

In a blender,combine the coriander leaves,mint and green chillies.

Blend to a puree,add little water if necessary.

Marinate the chicken pieces in ginger-garlic paste,beaten curd and 4 tsp green chilly coriander puree.

Keep aside overnight or minimum 2 hours.

In a kadhai,heat oil and add cloves,green cardamoms,cinnamom sticks,bayleafs and blackpepper corns.

When fragrant,add sliced onions and fry till golden brown.

Then add the roughly chopped tomatoes.

Saute for 5 mins.

Add the marinated chicken pieces to the kadhai and the spice powders as well i.e coriander powder,shahi zeera powder,salt and garam masala powder.

Stir everything well.

Cook the chicken pieces in the masala till the pieces are cooked.

Well almost done add tamarind pulp and chopped coriander.

Cook for 2 mins more.

The Murg yakhni is ready!!

MAMLEDAR USAL (BEAN SPROUTS IN SPICY INDIAN GRAVY)

MAMLEDAR USAL (BEAN SPROUTS IN SPICY INDIAN GRAVY)

I remember eating Mamledar Misal in Thane(Mumbai) at Gokhale Road when I was kid and its been my family’s favourite for the past 35 years.I tried making a similar one and It turned out absolutely delicious.Spicy,tangy and full of flavor.

INGREDIENTS:

250 grams bean sprouts(matki)

3 cloves

3 blackpepper corns

2 green cardamom

1 bayleafs

1 2 inch cinnamom stick
1 tsp mustard seeds
1 tsp cumin seeds

2 onions finely chopped

2 tsp fresh ginger garlic paste

3 large soft tomatoes finely chopped

1/4^th cup fresh grated coconut

1 ½ tsp coriander powder

1 tsp cumin powder

1 tsp garam masala powder

2 tsp kashmiri red chilli powder

½ tsp turmeric powder

2 tsp tamarind paste/water

2 green chillies slit

10 Curry leaves

3 tbsp chopped coriander leaves

3 tbsp oil

½ tsp sugar

Salt

METHOD:-

In a pressure cooker,heat oil.

Add the mustard and cumin seeds,cloves,green cardamom,cinnamom stick,blackpepper corns and bayleafs.

Add the finely chopped onions,ginger garlic paste,curry leaves and green chillies.

Sauté till the onions turn golden brown.

Then add the finely chopped tomatoes.Saute for another 5 mins.

Then add the coconut paste along with all the dry spice powders ie coriander,cumin,garam masala,turmeric,salt and the red chilli powders.

Sauté well till oil is separated from the mixture.

Add the bean sprouts along with a glass of water(you can add more water if you want more gravy)

Cover the pressure cooker with its lid and pressure cook till one whistle.

When done,open the cooker again and keep on medium flame.

Then add the tamarind paste,sugar and chopped coriander.

Cook for another 10 mins.

Done.

INDIAN CURRIED LAMB CHOPS

INDIAN CURRIED LAMB CHOPS

I love this dish.I have never really liked red meat much but I just cannot resist when my mom makes lamb chops.This recipe is so yummy that I had second thoughts of giving this recipe away(heheh..lol)but nevertheless here it is..

INGREDIENTS:

500 grams lamb chops

2 cloves

2 cinnamom sticks

2 green cardamoms

2 bay leafs

½ tsp shahi zeera

2 onions sliced

2 tsp fresh garlic paste

2 tsp fresh ginger paste

3 tomatoes finely chopped

½ cup fresh coconut paste

2 tsp kashmiri red chilli powder

1 tsp turmeric powder

2 tsp coriander powder

3 green chillies slit

2 tsp tamarind pulp

Salt

5 tbsp oil

Fresh coriander chopped

                                                      METHOD:

In a pressure cooker,heat oil and add cloves,cinnamom,green cardamom,bayleafs and shahi zeera.

Let it splutter,then add the sliced onions and sauté till golden brown.

Add 2 slit green chillies,garlic paste and ginger paste.

Add the finely chopped tomatoes and sauté for 2 mins.

Then add the coconut paste and all the spice powders i.e the red chilli powder,turmeric powder,coriander powder and the salt.

 Add the cleaned washed lamb chops and sauté them for 10 mins.

Add ½ cup of water or you can add more depending on the type of gravy you want.

Add a handful of chopped fresh coriander leaves.

Cover the lid of the pressure cooker and cook on medium flame till 3 whistles.

Let the pressure cooker rest for a while,then remove all the steam and open the lid.

Keep the cooker again on heat(without the lid).

Add the tamarind pulp,1 slit green chilli and more chopped coriander leaves and let the gravy come to a boil.

Your lamb chops are ready and can be eaten with zeera rice.

MY DEVIL MAY CARE GRILLED CHEESE SANDWICH

MY DEVIL MAY CARE GRILLED CHEESE SANDWICH

 

I was really bored in the evening and tired as well of eating all the healthy stuff so I thought of treating myself to a sandwich.Now,this wasn’t any normal sandwich.It was a deadly cheese overload sandwich(errrr….ya there goes my new new year resolution!!).But it was worth every crumb I wiped clean off my plate.

INGREDIENTS:(makes 1)

2 slices of white bread

2 slices of cheddar cheese

1 tbsp finely grated parmesan cheese

2 slices of mozzarella cheese

1 tbsp mayonaisse

4 slices of tomato

4 slices of peppered chicken mortadella/salami

A big leaf of iceberg lettuce

Pinch of chilli flakes

1 tbsp butter

METHOD-

Take a pan and low heat it.

Meanwhile,butter the bread slices on one side of each bread.

In the pan,first place the buttered slice face down.

Then,quickly spread ½  tbsp of mayo along with a slice of cheddar cheese,mozzarella cheese slice and ½ tbsp of parmesan cheese.

Sprinkle chilli flakes also add the tomato slices,mortadella slices,torn iceberg lettuce leaves and again repeat with the cheeses i.e the rest of parmesan cheese,mozzarella slices and finally cheddar cheese slice along with the rest of mayo.

Put the second buttered slice on top of the cheeses.

Press the sandwich down and when the buttered side turns golden brown,flip the sandwich carefully and grill till all the cheese melted and bread is crisp and golden brown.

As a side i made some spicy homemade fries for an added spice kick.

INDIAN STYLED FISH FRY

INDIAN  STYLED FISH FRY

Fish fry is an absolute favourite of mine especially when had with dal and rice.Simple yet delicious.

INGREDIENTS-

  5 pieces of cleaned surmai fish

  1 tsp fresh garlic paste

  2 tsp kashmiri red chilli powder

 1 tsp coriander  powder

 1/2 tsp turmeric powder

 1 tsp lime juice

 Salt to taste

5 tbsp Oil 

METHOD-

Marinate the fish pieces in all the mentioned spices above for atleast 3 hours.

In a pan,heat oil and shallow fry the fish pieces on both sides till done.