Tastily Touring: Visiting Bhutan A Ema Datshi Recipe

Ingredients

• 8 oz chillies (green and of medium hotness, cut lengthwise)*
• 1 onion, chopped lengthwise
• 2 tomatoes
• 8 oz Danish Feta cheese
• 5 cloves of garlic, finely crushed
• 3 leaves of cilantro
• 2 tspn vegetable oil
• 4 cups cooked red or white rice

Directions

• Put the chillies and chopped onions in a pot of water (about 12 ounces). Add the vegetable oil. Then boil on medium heat for about 10 minutes. Add tomato and garlic and boil for another 2 minutes.
• Add cheese and let it remain for 2-3 minutes.
• Add coriander and turn off the heat. Stir. Put a lid on the pot for another 2-3 minutes.
• Serve on red or white rice.
• This dish is REALLY HOT!
• The cheese that is actually used cannot be found outside Bhutan. Farmers cheese or feta cheese are good substitutes.

Chicken 65 Recipe

This delicious, deep-fried chicken from the house of Tamil Nadu is marinated in a host of spices and tempered with red chillies, mustard seeds and curry leaves.

Ingredients

• 4 chicken breasts (cut into strips)
• 1 tsp ginger paste
• 1 tsp garlic paste 
• Salt to taste
• 2 tsp turmeric powder 
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 1/2 tsp cumin powder
• 1 cup oil
• 2 Tbsp flour
• 1 Tbsp corn flour
• 1 egg
• 1 tsp kashmiri chili powder
• 500 ml soda
• 4 guntur chillies
• 1 tsp mustard seeds
• 6-7 curry leaves
• 5-6 pepper corns

Method

• Marination of the chicken:
• In chicken strips add ginger and garlic paste, salt, turmeric, red chili powder, coriander powder and oil for binding.
• Mix well and put it in fridge for 15-20 minutes.
• Now add one egg, soda, flour and corn flour for the batter.
• Put the batter in fridge for 30 minutes.
• Pour the batter onto the chicken strips.
• Then deep fry them.
• Tempering:
• Add oil in a tadka pan and add Guntur chilly, mustard seeds, curry leaves and sea salt.
• Pour it on the deep fried chicken.
• Serve hot.

Prawns Biryani made in Hyderabadi Style.

Prawns Biryani made in Hyderabadi Style.
Ingredients (used american measuring cup, 1 cup = 250 ml)
For the Masala:

• 2 tbsp oil
• 40 prawns shelled and de-veined
• 2 tbsp red chili powder
• 1 t/s coriander seed powder
• 1 t/s turmeric powder
• 1 tbsp fennel seed
• 1 tbsp biryani masala (I used shaan biryani masala)
• 1 tbsp garam masala powder (I used homemade)
• 300 gms onion julienne
• 1 cup coconut milk / 1 cup yogurt
• 4 green chilies
• 7 tbsp ginger-garlic paste
• 250 gms tomatoes sliced
• 1.5 tbsp pepper powder
• 3 cinnamon stick
• 1 tbsp caraway seed (shahi jeera)
• 1 bay leaf
• 2 black cardamom
• 4 green cardamom
• 1 star anise
• 1 tbsp pepper powder
• 4 to 5 cloves
• 4 to 5 peppercorn
• 2 stone flower (dagad phool)
• ½ cup chopped coriander leaves
• 2 potatoes diced lengthwise (optional)
• few mint leaves
• 2 lime juice
• salt as per taste

For white paste:

• 2 tbsp melon seed
• 2 tbsp white sesame seed
• 1 tbsp poppy seed
• 6 to 7 almonds
• 3 to 4 cashewnut
• For the rice- 1 kilo basmati rice
• 2 cups coconut milk
• 4 cups water Or as required
• 150 gms onion julienne
• 1 tbsp sugar
• 10 to 12 cashew nuts
• 10-12 raisins
• big black cardamom
• 1 cinnamon stick
• 1 star anise
• 1 bay leaf
• 1 t/s mace powder (javitri)
• salt as per taste
• few drops of ghee
• few saffron strands (optional)
• few mint leaves
• salt as per taste

Instructions:-

• Firstly mix prawns with chili powder, coriander powder, turmeric powder, lime juice and salt.
• Marinate prawns for 20 mins.
• Soak basmati rice in water for 30 mins.
• To make the biryani rice. Heat oil / ghee in a large pan. Saute onion until golden brown. Add sugar which will help the onion to caramelize faster.
• In the same pan add cashew nuts, raisins. Saute for 2 mins more. Place these fried onion and cashews aside.
• Add little oil in the above pan Or in the vessel which you will cook rice. Add bay leaf, star anise, cinnamon and black cardamom.
• Saute until it leaves nice aroma. Now add coconut milk and half of mace powder stir all nicely.
• It's time to add the soaked basmati rice. Add water and cook uncovered on high heat. When the water is reduced lower the heat. Cover tightly and cook till half cooked. Strain if a any excess water.
• Blend all the ingredients for white paste. Grind until smooth paste is formed add little water if required.
• Take oil / ghee in another wide bottomed vessel. Add caraway seed, green cardamom, bay leaf, pepper corn, cinnamon stick, black cardamom and stone flower.
• Saute for a minute then add onion. Add some salt stir for 2 to 3 mins until they change color to light brown.
• Now time to add tomatoes, green chilies and ginger-garlic paste. Mix all nicely.
• Also add pepper powder and stir until tomatoes are slightly soft.
• Add coriander leaves mix all nicely.
• Now put biryani masala and garam masala powder . Stir all well.Put chopped potatoes.
• Pour coconut milk and mace powder.
• Add the grounded white paste. If you like it spicy then add some more red chili powder this time.
• Stir all nicely.
• Finally add prawns. Cover and cook with some water over a lid. Cook until potatoes are half cooked. Check the taste and alter any spices if required.
• Take another big vessel / pan for stacking layers for biryani. Spread some prawns gravy first.
• Now spread some parboiled rice enough to cover the prawns gravy.
• Place some fried onion, ghee, mint leaves, saffron strands, fried cashews and raisins over the parboiled rice.
• Again spread prawns gravy , then parboiled rice, again spread some fried onion, ghee, mint leaves, saffron strands, fried cashews and raisins. Repeat until gravy is over and finish with rice on top.
• Cover tightly with a heavy weight and cook till done. Should take about 25 mins on slow heat. Just remove one potato and check if potatoes are cooked so is your prawns biryani.
• Serve prawns biryani with fried onion and salad.

Methi Chutney Recipe

Methi chutney is a traditional north Indian sauce and is mainly served with Kachori. I have never missed a chance to eat Kachori whenever i have visited Chandni chowk.

Prep time: 12 Hours
Cook time: 20 Min
Total time: 12 hour 20 min

Ingredients:

• 1 Tsp  Fenugreek Seeds (Methi dana)
• 5 numbers  Dry Mango Piece 2″ Inch Each
• 1/2 Tsp  Salt
• 1/2 Tsp  Red Chili Powder
• 1/4 Tsp  Turmeric Powder
• 2 Pinch   Asafoetida (Hing)
• 2 Cup (Our 1 Cup = 240 ML) Water

Method:-

• Soak Fenugreek Seeds and Mango Pieces for 12 hrs in separate bowls with 1/2 Cup (Our 1 Cup = 240 ML) of water in each bowl. Fenugreek Seeds and Mango pieces will puff up after 12 hrs.
• We now need to boil both items. Add soaked Fenugreek Seeds and Mango Pieces in same pressure cooker with water.
• Add Red Chili, Salt, Turmeric and Asafoetida (Hing) in cooker. Mix well.
• Now cover the cooker with lid and let it have 2 whistles on high flame.
• After 2 whistles, turn the stove on low flame and wait for 10 minutes.
• After 10 minutes, switch off the stove.
• Do not open the lid of the pressure cooker until it has pressure in it. Keep it aside to cool.
• Now open the lid of the cooker. We will mash the Fenugreek seeds (Methi) and mango pieces with spatula.
• Mash It with the help of a Spatula to thicken its consistency.
• Methi chutney is ready to serve. Enjoy it with Khasta Kachori.

Gajar Ka Halwa

One of the most popular Indian dessert, here's for you the 'Gajar ka Halwa' recipe. Known to have originated in Punjab, it is a delight during the winter months. Grated carrots, milk, sugar and nuts are stirred and cooked together.

Ingredients

• 1 kg carrots 
• 1 1/2 litre milk 
• 8 green cardamoms 
• 5-7 Tbsp ghee 
• 5-7 Tbsp sugar 
• 2 Tbsp raisins 
• 1 Tbsp shredded almonds
• 2 Tbsp chopped dates

Method

• Peel and grate the carrots. 
• Simmer in milk with the cardamom until liquid evaporates. 
• Heat ghee in a heavy pan and add the carrot mixture. 
• Cook over a gentle flame for 10-15 minutes. 
• Stir in sugar and continue cooking until the halwa turns deep reddish color. 
• Stir in dried fruit and serve.

Hyderabadi Chicken Biryani recipe

Prep time:-  1 hour
Prep time:-  1 hour
Total time:- 1 hour 45 mins
Ingredients (used american measuring cup, 1 cup = 250 ml)

• 500 gms Basmati Rice
• 500 gms Onion chopped
• 250 gms Tomatoes chopped
• 200 gms Potatoes chopped
• 250 gms Yogurt
• 4 Tejpata Leaves (Bay Leaf)
• 7 to 8 Cloves
• 6 to 7 Sweet Spice
• 4 to 5 Green Cardamom
• 4 Cinnamon Sticks
• 1 Mace (Javitri)
• 12 to 14 Pepper corn (Kalimiri)
• 1 tbsp Shahi Jeera
• 1 tbsp Ginger Garlic paste
• 1 tbsp Shaan Biryani Masala
• ½ t/s Red Chili Powder
• ½ tbsp Coriander Seeds powder
• 3 to 4 Strands or Mint Leaves
• 2 to 3 Strands of Coriander Leaves
• 3 Green Chilies
• 1 t/s Turmeric
• 4 tbsp Ghee Or Oil
• 2 strands of Saffron mixed with warm milk Or 1 tbsp Food Color
• Salt as per taste
• Marination:500 gms Chicken
• 4 tbsp Yogurt
• 2 tbsp Ginger Garlic Paste
• Salt as per taste
• Garnishing:1 Onion juliennes
• Few Coriander leaves

Instructions:-

• Marinate the chicken pieces with salt, yogurt, ginger-garlic paste for about 1 hour. Keep it aside. in the meanwhile we will make rice.
• First take a big wok or vessel. Add water with few spices ( 1 bayleaf, 2 inch Cinnamon stick, 3 green Cardamom, 1 Mace, 4 Cloves, 4 to 5 Pepper corn). Boil the water with all these garam masala. Take water as required to make the basmati rice.
• Please note you just have to par boil the rice (half cook). Don't cook the rice completely. Remove from fire once the rice is half cooked.
• Strain the water and keep the rice aside.
• For Garnishing: Take some oil in a pan and fry the chopped onion till dark brown and crispy. Chop coriander leaves and keep it aside.
• Grind Mint Leaves, Green Chilies and Coriander leaves in the processor.
• Add little water if requires. Keep this green paste aside.
• Please keep the gas flame on low mode. Now take a big wok or vessel.
• Add ghee to it.
• Saute 3 Bay leaves, shahi jeera, rest of cloves, pepper corn, cinnamon and green cardamom.
• After about 2 mins add chopped Onion to it. Fry them until they are dark brown in color but on low flame.
• Now add ginger garlic paste to it. Stir for some time.
• Add the green paste as well. Stir for a minute more. Now add shaan biryani garam masala, coriander seed powder, turmeric, red chili powder. Combine all of them well. It is time to add tomatoes and few coriander leaves.
• Saute tomatoes for 1 more minute.
• Add yogurt and combine all of them well. Let it cook for a minute.
• Put potatoes to them. Let it again cook for a minute more.
• Finally add marinated chicken along with all yogurt. Let it cook for about 5 mins. Please don't boil the chicken completely. Just half cook the chicken. Switch off the gas.
• Now we will arrange layers for the biryani. Take another big vessel.
• Now add half of the above chicken gravy to it.
• Gently spread half of the par boiled rice to it. Sprinkle some saffron mixed with warm milk Or if using food color to the rice along with some ghee on it.
• Now again spread the rest of chicken gray on the rice.
• Finally spread the rest of par boiled rice on it. Again top the rice with ghee and rest of saffron mixed with warm milk or food color.
• Place it on low heat. Keep a large heavy bottomed tava or pan on the gas. Now place the stacked layers of biryani vessel on the heavy bottomed pan .
• Now cover with a lid. Also you could cover with dough covering the edges of the vessel. But We have chosen to cover with a lid and than placing a grinding stone on it. If you don't have a grinding stone you could place any heavy object which is fire proof on the lid. This process is important to give dum (pressure) to the biryani.
• Roughly about 20 -25 mins your Hyderabadi Chicken Biryani is ready.
• Switch off the gas and keep it on low mode for the entire process of making Biryani. Serve hot with salad or raita.
• Garnish your Hyderabadi Chicken Biryani with fried onion and coriander leaves.

Chicken Soup

Ingredients

• 1 Whole chicken , 
• 3 to 4 pounds
• Parsley 2-1/2 Quarts cold water
• 2 Cubes chicken bouillon (optional)
• 2 Teaspoons of salt
• 1 Small onion,
• chopped
• 2 Stalks celery with leaves, 
• chopped
• 2 Large carrots, 
• chopped
• 1 Bay leaf
• Salt and pepper to taste

Part 1 of 1: Brewing the Soup

Rinse chicken thoroughly:- As with all poultry, use cold water when rinsing. Warm or hot water can promote the growth of bacteria that cause salmonella and other diseases.

Check the internal cavity:- Some chickens have their gizzards, neck, and/or other organs stuffed into their chest cavity. If this is the case with your chicken, be sure to remove these before proceeding, though it's unlikely that you would accidentally add them to the soup.

Trim excess fat:- Use a sharp knife, a pair of kitchen shears, or your bare hands to remove the loose, excess fat at the base of the chicken's torso. If put in the soup, this loose fat becomes a gross surprise for whoever is unlucky enough to eat it.

Remove the legs:- Pull each leg out from the body and remove it with a sharp knife. Once removed, you may want to divide the thigh from the drumstick by cutting along the "fat line" that marks the joint between the leg and thigh.

Remove the wings:- Similar to how you removed the legs, pull each wing out from the body and cut it away from the torso with a sharp knife. Cut the wing in half at the joint and discard the smaller "tip" portion.

Cut up the breast:- Use a sawing motion to remove the breast from the ribs (for safety purposes, cut back to front). Spread the breast out on a cutting board and separate it from the bone by making lengthwise cuts along either side of its center. Double check each breast after cutting to ensure there are no remaining bones or fragments.

Place chicken pieces in a large stock pot:- When you've cut as much chicken meat as you'd like, simply add it to a large pot and you're done. If you'd prefer, you can also remove the skin, though this isn't essential.

Part 2 of 2: Brewing the Soup:-

• Add water to cover, salt, and bay leaf. Add enough water to cover all of your chicken, but don't feel the need to over-do it - if your soup is too thick, you can always add more water later, while waiting for a watery soup to reduce is time-consuming.
• For added flavor, you may optionally add the chicken bouillon at this point as well.
• Cover the pot and bring to boil. Over medium-high heat, this should take about 8-10 minutes, but may take more or less time depending on how much water you use.
• Uncover and skim off the top froth. When your water starts boiling, remove the lid and remove the froth at the top with a wooden spoon. This prevents the water from boiling over.
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• Allow to simmer about 2 1/4 hours. Your goal is to make the chicken meat so soft that it falls off the bone. As your soup simmers, periodically check on it to ensure that the chicken is cooking nicely and to skim any froth off the top of the pot.
• Add the onions, celery, and carrots and a pinch or two of parsley. After your chicken has cooked for a few hours, you may add your vegetables, which take less time to cook.
• Allow to simmer about 45 minutes. Stir periodically to ensure even mixing and to eliminate top froth.
• Strain soup, saving the broth. Strain your soup into another pot or similar container so that you retain the broth. Remove chicken meat from the bone, discarding any unappetizing pieces. When finished, return broth, chicken, and vegetables to the pot and serve.
• Optionally, place cooked noodles or rice in bowl and add soup. To recreate a bowl of classic childhood "chicken noodle soup", simply add cooked noodles (or rice) to your soup. Pasta and rice take less time to cook than your soup takes to make, so you can prepare them while your soup is simmering with ample time to spare.

Aloo bonda or Potato bonda is a deep fried evening snack recipe popular in different parts of India.

Ingredients used for making Aloo Bonda or Potato Bonda

• 3 medium sized potatoes
• 1 finely chopped ginger piece
• 2-3 finely chopped garlic
• 5 medium sized sliced green chillies
• 1 sprig of curry leaves
• A pinch of turmeric powder
• 1/4 teaspoon of mustard seeds
• 1 medium sized chopped onion
• 1 cup of gram flour/Kadalamavu
• 1 teaspoon of red chilli powder
• A pinch of asafoetida powder
• 1 cup of water
• Salt for the taste
• A string of coriander leaves
• Cooking oil for frying

Method of preparation of Aloo Bonda or Potato Bonda

• Wash and clean the potatoes in clean water. Peel the potatoes and cut them into medium sized pieces.
• Cook these potato pieces with some water and salt.
• Once cooked, mash this pieces with a ladle or spoon and keep it aside.
• Heat some oil in a deep frying pan. Once the oil is hot, add the mustard seeds and once it pops up, add curry leaves, sliced green chillies and chopped garlic, ginger and onion pieces. Saute these contents for 3-4 minutes.
• Add a pinch of turmeric powder, mashed and cooked tomatoes and the salt. Mix it well and cook it for further 5-6 minutes.
• Add some coriander leaves and keep it aside. When it cools, take some portions from the mixture and roll it to form small ball shapes. Keep this aside.
• Take the gram flour/Kadalamavu, rice flour in a mixing bowl. Add the salt, red chilli powder, a pinch or turmeric powder, asafoetida and salt. Slowly pour the water and mix it to form a thin batter.
• Heat some oil in a deep frying pan. Dip each of the ball-shaped potato mixture in the batter and deep fry it to a light golden colour.
• Once it is ready, take it off from the oil and use kitchen tissues to drain the excess oil.
• Serve it hot with a cup of tea.

Paneer Bhurji

Prep Time: 10 mins
Cook Time: 10 mins
Ingredients:

• Paneer – 14 ounce pkg, grated, crumbled or roughly food processed
• Oil – 1 Tbsp
• Cumin Seeds – 1/2 tsp
• Onion – 1/2 medium, finely chopped
• Turmeric Powder – 1/4 tsp
• Ginger – 1 tsp, minced
• Garlic – 1 tsp, minced
• Tomatoes – 2 medium or 1 large, chopped
• Green Chilies – to taste, finely chopped
• Cumin Powder – 1/2 tsp
• Red Chili Powder – 1/2 tsp
• Chaat Masla – 1/2 tsp
• Garam Masala – 1/2 tsp
• Coriander Powder – 1 tsp
• Salt – to taste

Method:

1. Heat Oil in a medium pan on medium heat.
2. Add Cumin Seeds and allow them to sizzle.
3. Add Onions, Turmeric Powder, Ginger and Garlic and saute for 1-2 mins until Onions are translucent.
4. Add Tomatoes and Green Chilies and cook for 2-3 minutes until Tomatoes are soft.
5. Add Cumin Powder, Red Chili Powder, Chaat Masala, Garam Masala, Coriander Powder and Salt. Mix and cook for 1 minute.
6. Add crumbled Paneer and mix until Paneer is well coated with the masala.
7. Cover and allow the Paneer to heat through (2-3 minutes).
8. Garnish with Cilantro and serve hot with roti or chapati.

Masala Egg Curry Recipe

Masala Egg Curry is best enjoyed with Indian breads like homemade roti or paratha, and can be served in any of the main meals. So let’s see how to make this delicious curry, with this Masala Egg Curry Recipe.

Ingredients needed for Masala Egg Curry

• Eggs – 4
• Onion – 1 cup (cut in small pieces)
• Tomato – 1 cup (cut in small pieces)
• Ginger garlic paste – 2 tsp
• Salt to taste
• Garam masala – 1/2 tsp
• Red chili powder – 1 tsp
• Turmeric powder – 1 tsp
• Coriander powder – 2 tsp
• Oil – 3 tbsp

How to make Masala Egg Curry

• Hard-boil the eggs and remove the shell. Keep aside.
• Heat the oil in a pan. Once it is hot, add onions and fry on medium flame until they turn light golden-brown.
• Add ginger-garlic paste and fry for another min.
• Add tomatoes with a little water, and fry for a min.
• Add all the dry masala and fry for about 2 min.
• Add 1 cup water and let it boil.
• Cut the boiled eggs into halves and add it to the curry and let them cook for a min.
• Serve hot with roti or paratha.

Dahi Pakhala

Cooking Time Required: 20 Mins
Cost of preparation: 20-30 Rupees

Ingredients: 

• Par boiled rice ( 1/2 kg ), 
• curd (200 ml), onion ( 1 medium, diced ), 
• green chilli (2-3 nos), 
• curry leaves, 
• coriander leaves,
• cumin seeds (1-2 tsp), 
• salt to taste.

Preparation: 

• Wash rice thoroughly (3-4 times) . 
• Boil water in a vessel. 
• Add washed rice and cook till soft( keep it slightly more soft than regular rice ). 
• Drain off excess water. 
• Add sufficient fresh water to completely cover the rice and allow to stand for 2-3 hours.
• Add diced onion, green chilli, curd and salt to the rice. 
• Heat oil in a pan. When it starts smoking, add cumin seeds and curry leaves. 
• Pour the contents over the rice and garnish with coriander leaves. 
• Eat with roasted papad/badi chura, spinach bhaji or fried ladies finger or any stir fry/poda.

Mixed Vegetable Curry Recipe

A vegetarian’s favourite dish with roti or rice, the mixed vegetable curry is tasty, healthy and very easy to make.

Ingredients for Mixed Vegetable Curry Recipe

• Mixed vegetables – 150 gms (a mix of beans, cauliflower and carrots)
• Potatoes – 2 (peeled and cubed)
• Onion – 1 big (chopped)
• Ginger garlic paste – 1 tsp
• Turmeric powder – ½ tsp
• Chilli powder – ¼ tsp
• Green chillies – 2 (slit)
• Tomato– 1 (chopped)
• Salt – to taste
• Garam Masala – 1 tsp
• Coriander leaves – ½ cup (chopped)
• Oil – 2 tbsp

Procedure for preparing Mixed Vegetable Curry Recipe

• Boil the vegetables along with the potatoes and keep aside.
• Heat oil in a pan/kadhai and add the onions, green chillies and ginger garlic paste. Sauté for 2 minutes and then add turmeric powder and chilli powder to it, again sauté for 1 minute till the masala is cooked.
• Now add the tomato and mix well. To this add the boiled vegetables and mix again. Add some water if required (if you want more gravy) , add salt and garam masala and mix well again . Check seasoning and remove from fire.
• Garnish with chopped coriander leaves.
• Serve hot with phulkas, nan or chappati.

Dragon chicken Rice

Dragon Chicken: Today’s Sunday special post is Spicy Dragon Chicken. It is one of the easiest Indo-Chinese chicken dishes. It tastes irresistibly good and looks very appetizing due to its vibrant red color. 

I just love this recipe so much that whenever I prepare fried rice, the side dish choice goes for dragon chicken. Check out the yummy recipe below which will make your tummy..

Ingredients:
For Marinating:

• Boneless chicken breast            - ½ kg
• Soya sauce                                  - 2 tsp
• Egg                                               - 1
• Red chilly paste                          - 2 tsp
• Corn flour                                    -2 tbsp
• Maida / all purpose flour           - 2 tbsp
• Ginger garlic paste                     - 1 tsp
• Pepper pwd                                 - ½ tsp
• Salt to taste
• Oil to deep fry

To prepare Gravy:

• Oil                                    -2 tbsp
• Cashews                          - 6 to 8
• Onions                             - 2
• Ginger garlic paste         - 1 tsp
• Capsicum sliced              -  ¼ cup
• Soya sauce                      - 1 tsp
• Sugar                               - ½ tsp
• Tomato ketchup              -2 tbsp
• Red chilly sauce              - 1 tbsp
• Corn flour paste              - 2 tbsp
• Fresh coriander leaves & spring onions to garnish
• Salt to taste

Method:

• Wash and slice boneless chicken to lengthwise pieces.
• Prepare a  marinade with the ingredients given above for marination.
• Add chicken and mix well so that the chicken is coated with spices well.
• Allow to marinate for 30 mins.   
• Heat oil in a frypan.
• Drop the marinated chicken pieces gently.
• Deep fry till the chicken is cooked crisp and brown.
• Drain in kitchen tissue and set aside.
• Heat 2 tbsp oil in a frypan.
• Add cashews and red chilly.
• Saute for a minute and add sliced onions.
• Fry till transculent.
• Add ginger garlic paste and continue sautéing for few more seconds.
• Now add sliced capsicum and toss.
• Now add soya sauce, salt, sugar, tomato ketchup, red chilly sauce and mix well.
• Mix well and cook in low medium flame for 2 to 3 mins.
• Add 1 cup of water and corn flour paste.( mix 1 tbsp of corn flour in ½ cup of water and mix)
• Stir until it thickens and comes to boil.
• Now add the fried chicken and toss well in the sauce.
• Mouthwatering Dragon Chicken is ready.( if you prefer dry version of Dragon chicken, skip the step 17)
• Sprinkle freshly chopped coriander leaves and spring onions.
• Serve hot with fried rice, noodles or with any Indian breads.

Chicken Biryani

Basmathi rice and chicken marinated in spices and cooked in a dum style to yield a flavorful biryani.

Ingredients (240 ml cup used)

• 1 ½ cups aged basmathi rice (soaked for 20 to 30 mins, drain and set aside)
• ½ kg or 1 lb bone-in-chicken or boneless
• ¼ to ½ tsp. biryani masala powder for sprinkling in between layers
• Fried onions from 1 large onion (Learn to make Fried Onions for Hyderabadi Recipes )
• Fistful of finely chopped coriander leaves
• Fistful of finely chopped mint leaves
• 2 to 3 tbsp. Sunflower oil or ghee
• ¼ tsp saffron strands soaked in 3 tbsps. hot milk

Marination for hyderabadi chicken biryani recipe

• 1 tbsp. ginger garlic paste
• ¼ tsp turmeric
• 3 green chilies slit (adjust to suit your taste)
• ½ cup + 1 tbsp. yogurt / curd
• 2 tbsps. Lemon juice (adjust)
• 1 ½ tsp Kashmiri / byadgi red chili powder
• ½ tsp biryani masala powder
• ¼ tsp green cardamom powder
• Salt to taste

Dry Spices for rice

• 2 ½ cups water
• 1 tsp oil
• 2 small strands of mace
• 1 large or 2 small black cardamom
• 4 green cardamom
• 3” cinnamon stick
• 6 cloves
• 1 large or 2 small bay leaf
• ½ tsp pepper corn
• ½ tsp shahi jeera / caraway seeds

Instructions

• Marinate the chicken with the ingredients mentioned under marination and set aside for at least 2 hrs and overnight is best.
• This step is optional. Tie up all the dry spices for rice in a muslin cloth.
• Wash rice till the water runs clear. Soak for 20 to 30 minutes. Heat 2 ½ cups water in a utensil to cook rice. Add 1 tsp oil, dry spices and salt, let the water boil rapidly for 5 mins, this way the aroma released is best. Add the soaked rice and cook till it is ¾ done. Remember this is very important. Do not make the rice mushy. Drain off if any excess water is left.
• While the rice cooks, transfer the marinated chicken to a heavy bottom casserole, handi or non-stick. Add fried onions, green chilies, ½ of the mint, coriander leaves and pour in the oil or melted ghee. Mix well and level the surface.
• Layer the cooked rice evenly, add fried onions, mint and coriander leaves over the chicken.
• Sprinkle ¼ tsp to ½ tsp. biryani masala powder.
• Repeat steps of layering rice, coriander mint leaves and then fried onions.
• Pour the saffron milk all over.
• Cover the rim of the casserole with foil to trap the dum or use a cloth. Rinse a thick kitchen cloth and squeeze off the excess water, it must be just moist and not with dripping water. Make a double layer. Spread this cloth over the rim and cover the lid over the casserole.
• Place this over a thick hot tawa, set the flame to medium high such that the flame reaches all over the diameter of the casserole. Cook this way for exactly 20 mins. After 20 mins, if you have a see thru lid you can see the vapour filled.
• Now reduce the flame to min (as low as in Indian stoves or burners, where the flame barely touches tawa). Cook this way for exactly 10 to 15 mins. You can see the vapour dripping on the moist cloth. Off the flame and leave it as it is for at least 20 to 30 mins. Garnish chicken biryani and serve.

Punjabi murgh makhani recipe (Butter Chicken).

India's most popular creamy and unique tasting punjabi murgh makhani recipe (butter chicken).

Prep time- 4 hours
Cook time- 30 mins
Total time- 4 hours 30 mins


Ingredients (240 ml cup used)
First marination

• 450 grams to ½ kg chicken (or 1 lb.)
• ¾ tbsp. lemon juice
• ¼ tsp. Salt
• ½ tsp. Red chili powder
• Second marination
• ¾ tsp. kasuri methi
• ⅛ tsp. turmeric
• ½ tsp. garam masala powder
• ¾ tbsp. oil
• 1 tbsp. ginger garlic paste
• ½ cup thick curd/ hung yogurt (or greek yogurt, refer notes)

Makhani masala (gravy)

• 2 tablespoons butter
• 1 tsp. ginger garlic paste
• One thin 2 inch cinnamon stick
• 2 green cardamoms
• 2 cloves
• Generous pinch of methi powder (fenugreek seeds powder)(optional)
• 1 to 2 green chilies slit
• 4 large tomatoes (pureed in the blender and filtered to remove skin and seeds) or tinned puree as needed
• 1 tsp red chili powder (adjust to suit your taste and color)
• 8 cashew nuts or blanched soaked almonds (refer notes)
• ½ tsp. garam masala powder (refer notes)
• ½ tbsp. kasuri methi
• ¼ tbsp. sugar
• 80 to 100 ml chilled cream (refer the notes)
• Coriander leaves for garnishing

Instructions

• Wash chicken under running water and pat dry. Marinate with lemon juice, chili powder and salt for 20 minutes
• Marinate chicken from step 1 with yogurt, kasuri methi, oil, turmeric, ginger garlic paste, and garam masala powder. Refrigerate for at least 3 to 4 hours, overnight works best.
• Grill the chicken in an oven or stove top. For stove top method, Add one tsp. butter and add the marinade. Fry on high flame till all the moisture evaporates. Keep stirring constantly to prevent burning. Cook till it is cooked. Transfer this to a plate and set aside.
• Heat a pan with butter, add dry spices and fry for a min or two. Add ginger garlic paste, green chilies and fry till it turns fragrant.
• To the pan, add the tomato puree, red chili powder and salt. Mix and cook until the tomato puree becomes thick and begins to leave the sides of the pan
• Pour 1 cup water and add methi powder, almond paste or almond milk. Adjust the water to suit your desired consistency
• Bring the mix to a boil and simmer for 3 to 5 minutes. Add kasuri methi and garam masala now, or add at a later step for the best aroma
• Add chicken and simmer for about 5 to 7 minutes till it becomes soft and tender.
• Add garam masala, kasuri methi. Stir and simmer for about 2 to 3 minutes. Pour chilled cream and switch off the stove.
• Garnish punjabi murgh makhani with coriander leaves and extra cream if desired