Time Taken to Prepare – about 90 Min
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
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.
Posted in cookery, Cusine, food, Jaipur, rajasthan, rajasthani, recipe
Tagged broiler, chicken, Chile powder, Chili pepper, Chili powder, Cook, Coriander, curd, Garlic, Ginger, Home, Mincing, Turmeric
Serves: 2 persons
Time Taken :30 minutes
4 Hard Boiled Eggs
2 Medium Onions Minced
2 Tomatoes Minced
4 Green Chillies Minced
2 Tea Spoons of Garlic Paste
2 Tea Spoons of Ginger Paste
2 Tea Spoon of Red Chillies
1 Tea Spoon of Coriander Powder
1/2 Tea Spoon Turmeric Powder
Some minced green coriander leaves for garnishing
1/2 tea Spoon of Roasted Cumin (Jeera) Powder
200 gms Curd
1 Cube of Maggi Chicken Stock
1/2 Tea Spoon Salt OR to taste (Remember there is some salt and pepper in the chicken cube too)
6 Table Spoons Of Soya Oil
A simple curry for the eggetarians & the non-vegetarians among us.It does not take much time to prepare.But is a delicious substitute to a non vegetarian dish.
Put the four eggs to boil in a pot of water for 15 minutes.
Heat up the oil in a wok and fry the onions in it on low heat till the onions are a little brown.Add the minced tomatoes in the Wok and fry some more.Now add the garlic and the ginger paste and fry some more.Add the Red chillies,Coriander powder, Roasted Cumin Powder,turmeric powder and Salt with a cup of water to the mixture and cook it till the oil starts to bubble.Stir in the curd.Keep stirring the mixture on high flame till the mixture starts to boil.Add the chicken cube.See that it dissolves in the mixture.
Add the green chillies.Cook the mixture on low heat till it is oily red in color.
Cut the 4 boiled eggs in 2 halves each and add to the curry.
Garnish with minced green coriander leaves and serve with hot chapatis.
Posted in Accomodation, Around Jaipur, City Life, cookery, Cusine, Eggs, food, GuestHouse, Hotels, india, Jaipur, Jaipuri, Noth Indian Food, rajasthan, rajasthani, recipe, Street Food, Travel
Tagged Anda Curry, Ande Ki Sabzi, Chili pepper, Cook, Coriander, Cumin, Egg Curry, Garlic, Ginger, maggi chicken cube, Onion, recipe, Salt
Prepared fish Curry with Some of the Ingredients
This spicy recepie is for the people who do not know any thing about buying fish or cleaning it.But still like to eat fish.And want to cook it at home.
Enough for 1 or 2 persons.
Fish fillet : 250 gms.
Red Chillies Powder : 2 Tea Spoon Heaping(or to taste)
Coriander (dhaniya) Powder : 1 Tea Spoon Heaping
Turmeric (haldi) Powder : 1/4 Tea Spoon
Oil : Enough to fry the fillet
Onions : 3 No. Medium Size Grated
Garlic Paste : 1 Tea Spoon
Ginger Paste :1 Tea Spoon
Curd : 250 gms.
Bay Leaves : 2 Nos.
Cloves (laung) : 5 Nos.
Salt to Taste or 1 Tea Spoon ( not heaping)
Thaw the fish Fillet at room temperature and cut into 1 inch pieces.
Heat the oil in a non stick pan and add the bay leaves and cloves. Add the fish pieces and fry them till they are cooked.
Take out the fish pieces and fry the grated onions in the same oil till they are light brown.Add red chili powder, coriander powder,turmeric powder and salt and some water and cook the spices .
When the spices are cooked add the curd while stirring the pot on a high flame so that the curd does not curdle.Bring to boil.Add garlic and ginger pastes. Cook till the oil separates.Add the fried fish pieces to the ‘masala’. Cook for 5 minutes. The fish curry is ready.
Note. Use fresh Curd.If you like the curry to be ‘Khatta’ use a few days old curd because a lot of taste will depend on the curd.
1 Tea spoon of Kasoori Methi – Optional As per your taste.
This Recipe is tried and tasted and good.
Pix.Tajendra Singh Rathore
A recipe for preparing Laal Maans( Red Meat) rajasthani Style
Posted in Accomodation, Blogroll, City Life, Comments, cookery, culture, Cusine, Details, food, GuestHouse, Hotels, india, Jaipur, Photos, rajasthani, Shopping, Travel, Uncategorized
Tagged Bay leaf, Chili pepper, Clove, Coriander, curd, Fenugreek, Fisch, Fish Curry, fisk, Garlic, hot, Jaipur, Onion, pescado, pesce, Pix Tajendra Singh Rathore, poisson, rajasthani, recept, receta, recette, recipe, retsept, Rezept, ricetta, spicy