Drumsticks in Butter Chicken Gravy

Drumsticks in Butter Chicken Gravy

Butter Chicken

Ingredients:
4 Chicken Legs
5 medium Tomatoes in a paste
1 heaping tsp Red chillies powder
1 Maggie Chicken cube dissolved in hot water
Soya oil quantity as per your taste
Salt only if you think it is required as maggie cube is salted
Handful of kajus
1inch piece of Ginger cut in small pieces
1 heaping tsp of fresh garlic paste
2 tsp of Kasuri methi
1/2 tsp of garam masala powder
2 table spoon of maggie hot and sweet tomato sauce
1/2 Cup Malai
Some Amul butter

Method:
Make a paste of tomatoes and fry them in a pressure cooker with some oil till oil separates from the paste.
Add red chillies powder with a little water
And cook the masala till oil separates.
Add the hot water with the dissolved chicken cube.
Add the drumsticks.
Add enough water to cover them.
Let it cook for some time.
Make a paste of ginger , garlic and Kajus
With some water so that there are no lumps.
Add to the pressure cooker.
Let it cook.
When you see flesh leaving the bones from the leg pieces add kasuri methi, butter and malai while stiring the mixture so that it doesn’t curdel.
Cook a little so everything blends together.
Serve with hot chapatis or nan.

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 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

 

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!

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.

Picture Gallery

This gallery contains 9 photos.

Some photos shot around Jaipur Continue reading →

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.

Chicken Curry

Serves Four

Time Taken to Prepare – about 90 Min

Ingredients

Onions 4 large minced

Oil 1 cup

Red chilli powder 3 tea spoons heaping ( or to taste)

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

Turmeric Powder 1/2 tea Spoon

Salt -One and a half 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 Table Spoons

Ginger Paste 1 Table Spoons

Green Chillies 2 Minced ( optional as per taste)

Broiler Chicken 900 gms

Method

Heat the oil in a pressure cooker( thick bottom of the cooker prevents the masala from burning easily) and add the minced onions to the oil when the oil starts to smoke and fry the onions on low heat till brown.

Add the red chilli powder, salt, coriander powder & turmeric powder to the oil and the fried onions and add a little water so that the mixture does not burn.

Cook the mixture on low heat till the oil starts bubbling and the masala is cooked.Add some more water and cook some more till the oil starts bubbling again.

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 to the curry and cook some more.

Wash the Chicken and add to the curry and add enough water to cover the Chicken and cook on low heat till the chicken turns tender.

Add the green chillies to the prepared Chicken and serve with chapaties or tandoorie rotis.

A Recipe To Cook ‘Khichari’

Rice & Green Moong Lentil

To Serve: 1  OR 2 Persons

Time Taken: About 30 minutes

Ingredients:

Green Moon Dal( This is moong lentils with the green covering unlike the yellow moong dal): 4 heaping Table Spoons.

Rice: 4 heaping Table Spoons.

Turmeric Powder: 1/4 Tea Spoon

Salt: To Taste

Water: 400 ml.

Some Sugar & a Little Clarified Butter and Milk  OR  200 gm Fresh Curd. As per choice.

Mix the lentil and rice together and clean and wash the mixture in water and let it soak in water for 10-15 minutes.

Throw away the water used to soak the lentils & rice mixture and put the mixture in a pressure cooker. Add about 400 ml of water with the salt and  the turmeric powder.

Pressure cook at high flame till the cooker whistles once then lower the flame to simmer for 10 minutes. Switch off the flame after 10 minutes. Let the cooker cool down on its own for 5-10 minutes.

The ‘khichari’ is ready to be served.

It can be eaten with salt as it is Or with milk and sugar and clarified butter Or with fresh curd and salt or sugar Or with only sugar.

It is very light on the stomach and is generally made when somebody is recuperating from an illness.

The 50:50 ratio of the rice and green moong dal can be varied according to a persons  choice.

If you are in a hurry and do not have the time or inclination to soak the rice and green moong dal mixture in water before pressure cooking the mixture  just wash the rice and dal  thoroughly in water  and add 100 ml extra water to the mixture and cook for the stipulated time.

Khichari