Boneless Chicken In Shahi Gravy

Serves: 3 Persons
Time Taken: 90 minutes
Ingredients:
300 grams Boneless Chicken
150 grams Oil
4 medium onions minced
1 inch piece of Ginger
5 TBS Fresh Milk Malai
2 heaping TSP chili powder
1 heaping TSP coriander powder
1/2 TSP Fried Cumin Powder
2 TSP (not heaping) salt
100 grams fresh Curd
25 numbers of Cashew nuts
1/4 TSP Cardamom powder
1 TBS Kewra water
Juice of Fresh 1/2 piece of Lemon
1 pinch of safron diluted in warm water.
Method:
Fry the onions till lightly brown in oil in a cooker.
Add red chili powder, coriander powder and salt with some water and cook till oil separates.
Add curd and cook till masala takes a deep red color and oil separates again.
Add boneless chicken with some water.
Cook on low flame for 30 min.
Make a thin paste of cashew nuts and ginger in a mixer and add to the cooker.
Cook for another 30 min.
Add cardamom powder, kewra water,lemon juice and safron water to the cooker and cook for 10 min. and take off the gas.
Serve with hot chapaties or boiled rice.

 

Chicken tomato masala

Serves: 2 Persons

Ingredients:

500gms Boneless Chicken

Fresh tomato puree* of 5 medium tomatoes

2  Paste of two Medium raw  onions

oil

2 Tsp (Heaping) Red chili powder

1 Tsp (Not Heaping) Dhania Powder

1/4 Tsp Haldi Powder

1 Tsp Salt

3 heaping Table spoons Curd

2 Table Spoons Garlic Paste

2 Table spoon Ginger paste

3 Table spoon Cashew Nuts

Method:

* To make fresh tomato puree boil water in a pan and put 5 tomatoes in it after scooping their eyes out and making a plus sign with a knife on the bottom of the tomatoes. after 5 minutes throw out the hot water and rinse  the tomatoes in cold water. Now peel off the skins and blend the tomatoes in a mixer.

Heat some oil in a cooker and add the fresh tomato puree. Cook till oil separates. Add the onion paste cook till oil separates. Add all the dry masalas with some water and cook till oil separates. Add curd and mix it well in hi-flame till oil separates.

Add the chicken pieces and cook on low flame for about 30 minutes.

(Take the specified amount of ginger, garlic and cashew nuts and make a paste in a mixer. Add a little water so that there are no lumps.)

Add this paste to the masala in the cooker and fry well till oil separates and the white color of the cashew paste is gone.

By now the chicken should be done. Serve hot with fresh chapaties.

 

Chicken Masala In An Oven

Chicken Masala In an Oven
Serves 2 persons
Ingredients
Desi Ghee 100 gms
Oil 100 gms
Saabut Garam Masala ( 4 Doda, 1 ½ inch Dal chini, 5 Big Tej Patta, 20 Kali Mirch,
10 Cloves, 4 Small Ilaichi)
Oninons 4 large minced
Red chilie powder 2 tea spoons heaping ( or to taste)
Corriender Powder 1 tea spoons heaping( or same proportion as the red chilies)
Turmeric ½ Tea Spoon
Salt -One Tea Spoon (Not heaping) or to taste.
Sour Curd 200 gms
Garlic Paste 2 Tea Spoons
Ginger Paste 2 Tea Spoons
2 green chillies minced
2 Tea Spoons(heaping) Kachari Powder
300 grams Chicken

Heat the oil & Desi Ghee in a cooker. Add all the Saabut Gram Masala. Add the onions & fry the onions till they are brown.
Add red chilies, dhania, turmeric & salt with some water & fry till oil septrates.
Add curd.While adding the curd ensure to stir the mixture on high flame till the masala comes to a boil. Keep the flame on low heat and keep frying the curry till it takes the color of deep oily red chilies.
Add the Garlic paste and the ginger paste & green chilies to the curry and cook some more.
Pre-heat the oven at 300 Degrees
Add Chicken to the Masala and put in a baking tray and put in the oven to cook.
Once the oil starts bubbling set the temperature to 150 degrees and cook till done.

Serve with hot chapaties.

CHICKEN LOVER’S RECIPE EXCHANGE

Click photo for A recipe for Chicken curry from Rajasthan

The idea for this post was triggered by the recent news report  about thousands of chicken consumed everyday in Delhi. It got me thinking about the number of different ways we can prepare chicken for our daily consumption.

We all have a pet recipe to prepare chicken or any other food for that matter. As you know chicken is white meat and good for health. Furthermore, what we eat everyday at home is way more tastier than any dish cooked in any restaurant.

So, why not, let us share that recipe with everybody thru a post on your Blog or thru the comments section of this post.

If you have a Blog include this Post’s link in a post about a chicken recipe. ( It can be an old post also)

https://karansguesthouse.wordpress.com/2014/02/17/chicken-lovers-recipe-exchange/

& Tag the Post  #Chickenloversrecipe Exchange & post the link in the comments of this post.

If you do not have a Blog you can Post the recipe in the comments of this Post with a link of a photo posted on flickr.com

 

An Encounter With The Naga King Chillies

Chicken Preparation with Naga King Chillie

All trades & hobbies naturally have their pitfalls for a novice. By happenstance I cook as a hobby & am also an admin for a Facebook group about food for the city of Jaipur. When a member procured some Naga King Chillies & offered to share some with the group members I naturally also asked for some. He kindly brought some over when he visited the Guesthouse for dinner one evening.

You can imagine my apprehension when I saw that the jar in which the chillies came was pasted with a write up and also instructions on how to use them safely.

Anyway I decided to use them in a very simple recipe of Junglee Maans. This recipe is from the book “Cooking Delights of Maharajas” by Maharaja Digvijay Singh ji of the princely house of Sailana.

The recipe was intended for the use of the Shikari who would not have any measuring tools or the various comforts of the kitchen & would have very limited masalas at hand.

So he uses only 5 ingredients mutton,whole red chillies,salt,water & Desi ghee or Oil. The measures are also approximate only.

Instead of mutton I used 1/2 a Kg of Broiler & for the whole red chillies I put just ONE Whole Naga King Chilli in 250 gms of desighee with some salt.

Later on I added little water at regular intervals to ensure that the chicken did not fry nor boil till it was cooked.

When I tasted it the slight bite of the chillies came when I swallowed the chicken bite.

Even if I say so myself it was a tasty preparation.

Now, the trouble started because I underestimated the punch of the chillies( The Desighee had taken off the full bite of the chillies) & on the next day made the same preparation but with 3 Naga King Chillies & had the whole dish all by my self.

Everything was fine till I finished eating, I could not get enough. But once I was through eating, my outer mouth area started burning. I drank copious amounts of water & ate large quantities of icecream, before things settled down.

When I related my experience to my wife who had been away at an opening ceremony of a Spa at a famous hotel, she very kindly suggested for me to avoid taking any laxative that night!

My Version Of Masala Papad Recipe

Masala Papar

During my childhood I loved to read books & while I was so occupied I loved to eat countless Masala Papads. This is how we used to make it then.

Ingredients:

Some Papads

1 minced Tomato

1 minced Onion

1 minced green chillies

Some Desi Ghee

2 pinches of red chilli powder

Method:

Roast the papad on a slow gas fire so that it takes on a uniform yellow color & does not burn.

Sprinkle minced tomato, onion & green chilli evenly on the roast papad.

Now heat a little desi ghee in a cooking spoon & add red chillies to the ghee, wait a bit & sprinkle on the roast papad sprinkled with the minced vegetables.

The spicy snack is ready to eat!

How To Make A Simple Tomatoe Cheese Sandwich

Ingrediantes:

2 slices of your choice of fresh bread

 Some Butter

Salt & Pepper a pinch each

Some grated cheese

Sliced tomatoe

Method:

Apply butter to each slice of bread. (If the butter is frozen dice as much as you require show it a little heat & make it into a paste.)

Sprinkle grated cheese on one slice of buttered bread & sprinkle salt & pepper & cover with  sliced tomatoe & put the second bread on top.

Serve with Tomatoe sauce.

If you do not like tomatoe in your sandwich you can put sliced cucumber pieces or omit both the vegetables all together. All three versions taste delicious.

If you are making a lot of sandwiches wrap them in a damp cotton muslin cloth so that they do not become dry by the time you serve them.

How To Grill a Perfect Cheese Vegetable Sandwich

This recipe would seem like a no brainer , as simple as boiling an egg! But if you want to do it right this is the way…

Grilled Vegetable Cheese Sandwaich

Ingredients:

Some grated cheese, onions, tomatoes & green chillies.

 Bread slices 4 No.s

Some Salt & Black or White pepper

Method:

Apply some oil on a home sandwich griller & place 2 slices of bread side by side and put the grated cheese, onions,tomatoes & green chillies on both  the  bread slices, sprinkle some salt and pepper & cover them with the remaining 2 bread slices. Put some oil on top of the bread slices on top & close the lid of the griller & wait till the green light goes on.

Serve with Hot & Sweet tomatoe sauce.

(If you like to restrict your oil intake in your food diet get a Sandwich griller which has a non-stick coating on it.)

Times Food Guide-First Jaipur Edition-2012

Times Food Guide-First Jaipur Edition

As you can see by the scan of the cover of the book it  is the Times Of India’s, Times Food Guide-First Jaipur Edition-2012 by Ms. Dharmendra Kanwar. The secret is out Jaipur is a Foodie heaven. It took the TOI to let the world know. There is no dearth of options for the food lover in Jaipur. There are bars, resto bars,lounge bars,alfresco bars & joints offering North Indian & South Indian food. And places specializing in Chinese, Italian & Mexican & Continental cuisine. There are mithai shops, Bakery shops & Coffee Shops galore.

The book not only covers the Best Food joints of Jaipur but also offers  a judicious selection from the cities like Delhi, Pune, Mumbai, Bangalore, Goa, Chennai,Hyderabad, Ahemedabad & Kolkata.

The book will be launched on the 10th December 2011 at the Le Méridien, Kukas,  Jaipur, in a Gala ceremony attended by glitterati of Jaipur.

The Times Food Guide-First Jaipur Edition-2012  is priced at Rs.199/- only.

A Big Thank you to the JAIPUR FOOD GUIDE group members & congratulations to Ms. Dharmendar Kanwar.

A Recipe To Cook Raan At Home

Cooked leg piece-Raan

How To Cook A Raan At Home

Serves 4 persons

Marinade

Ginger Paste 2 Tea Spoons Heaping

Garlic Paste  2 Tea Spoons Heaping

Curd 400 gms Strained ( with as little water in it as possible)

Rum 1 large peg

Kachri Powder 2 Tea Spoons

2 Tea Spoons Red Chillie Powder

Salt ½ Tea Spoon or to taste

Masala

Ghee 150 gms

Oil     150 gms

Saabut Garam Masala ( 4 Doda, 1 ½ inch Dal chini, 5 Big Tej Patta, 20 Kali Mirch,

10 Cloves, 4 Small Ilaichi)

Oninons 4 large minced

Red  chillie powder 2 tea spoons heaping ( or to taste)

Corriender Powder 2 tea spoons heaping( or same proportion as the red chillies)

Turmeric ½ Tea Spoon

Salt -One Tea Spoon (Not heaping) or to taste.

Sour Curd 200 gms ( or lesser in proportion to the red chillies as this much curd is needed to take the bite out of the red chillies)

Garlic Paste 2 Tea Spoons

Ginger Paste 2 Tea Spoons

2 green chillies minced

1 leg piece Mutton ( 750 gms. to 1 Kg)

Wash the leg piece and prick it with knife thoroughly. Mix the marinade ingredients & apply them to the raan. Put it in your fridge overnight.

When preparing the mixture for the marinade make sure that it is not watery. You should  get rid of the water in the curd by tying it in a thin muslin cloth.

Heat the oil in a cooker till it is smoking & add the ghee. Add all the Saabut Gram Masala fry in oil for on low heat for a moment. Add the onions & fry the onions till they are brown.

Add red chillies, dhania, turmeric & salt with some water & fry till oil sepatrates.

While adding the curd ensure to stir the mixture on high flame till the masala comes to a boil. Keep the flame on low heat and keep frying the curry till it takes the color of deep oily red chillies.

Add the Garlic paste and the ginger paste & green chillies to the curry and cook some more.

Pre heat the oven at 300 Degrees and assemble the marinated leg piece and the masala in the oven tray & put it the oven.

Once the oil starts bubbling set the temperature to 150 degrees and cook till done. If you wish you can turn the leg piece a couple of times as the oil will settle at the bottom of the tray & may not cover the leg piece.

It can also be cooked in a Cooker on a slow fire.

Serve with hot  chapaties.