Mutto n Curry Mutton Curry Ingredients

Method In a pressure cooker heat the oil on a medium flame. Add the mustard and cumin seeds and heat till mustard seeds start splattering. Add the onions and sautee till golden brown. Add turmeric powder and saute for another minute. Add mashed ginger, garlic and green chillies and sautee for about 1 minute. Add the bay leaf, cinnamon stick, cardamom and cloves and saute for about 2 minutes. Add the chopped tomatoes and saute till the tomato smell disappears and mash the tomato with your stirring spoon. Now add the potatoes and stir for 1 minute. Add the chilli powder, coriander powder, pepper powder, garam masala and saute for about 1minute. Add the potatoes and stir well for about 1 minute coating the potatoes with 300 g mutton, cleaned, chopped and fat removed 4-5 tablespoons oil 2 medium onions, sliced 2 medium tomatoes, chopped 1/4 cup coriander leaves 1/4 teaspoon turmeric powder 1 tablespoon chili powder 1 tablespoon coriander powder 1/4 teaspoon garam masala 4-5 green chilies, whole

1 teaspoon freshly ground black pepper 3 inches cinnamon sticks 2 cardamom 3 cloves 3 garlic, mashed 1/2 inch ginger, mashed 1 bay leaf 1 teaspoon salt 2 tablespoons yoghurt 2 tablespoons lime juice 1 large potato, deskinned & cubed 2 teaspoon mustard seeds 1/4 teaspoon cumin seeds 1 cup water 1 hard-boiled egg (optional)

the mixture. Add the cleaned mutton pieces and stir till mutton turns slightly pale on the outside - approximately 3 minutes. Now add the yoghurt, lime juice and salt and stir well mixing all the ingredients in the cooker. Let it cook for about 2 minutes. Now add the water and coriander leaves and stir well. Close the lid of the pressure cooker and let it cook for about 3 whistles and then off the gas. Let the pressure escape from the cooker and then open it. Check if the mutton is cooked thoroughly. If not switch on the gas and let it cook on medium flame till the mutton is cooked. You may add additional water if you want more gravy or if you need more water for the mutton to cook. Check for the salt content and add salt if required. You may chose to add one boiled add cut into two halves at the end to the curry for those who love boiled egg. Garnish with coriander leaves and serve hot with chappati or rice.

Mutton or Mutton Dum Briyani::

Difficulty level medium, Serves for- 4 persons,Marinating time - 6-7 hours Preparation time- 1 hour,Total time- ~ 8 hours Ingredients Basmati rice- 500 grams Mutton- 500 grams (Cut into medium pieces) Onion- 400 grams, chopped Tomato- 200 grams, chopped Ginger paste- 2 tablespoon Garlic paste- 2 tablespoon Mint leaves (paste)- 2 tsp Clove- 12 pieces Cardamom- 12 pieces Black cardamom- 3 Nos Cinnamon- 8 strips Black pepper- 15 Nos Bay leaves- 5 Nos Javitri (Mace) powder- 6 grams Jaiphal (Nutmeg) powder- tsp Saffron- 2 grams Cumin powder- 2 tsp Coriander powder- 2 tsp Red chilli powder- 2 tsp Garam masala powder- 1 tsp (find the content in the bottom of this recipe) Ghee (Clarified butter) - 250 grams

Dahi (Curd) - 100 grams Rose water- 10 drops Cashew- 10-12 Nos Salt- to taste The Marinating procedure Wash the Basmati rice and keep it soaked under water for 20 minutes. Wash the mutton chunks and add the curd, ginger paste and garlic paste, 1 tsp salt and tsp red chilli powder. Mix thoroughly. Keep it under refrigeration for 6-7 hours. The Procedure Boil the mutton until it becomes half done. Keep the stock aside. Heat the 50 grams of ghee in a pan. Add half of the amount of cardamom, cinnamon, clove, bay leaves and black pepper. Stir fry until the spices become golden brown. Add 750 ml of water and 2 tsp salt into it. Add the soaked Basmati rice into it when the water turn to boil. Cook the rice till it is half done. Heat 100 grams ghee in a pan. Add the rest of the of cardamom, cinnamon, clove, bay leaves and black pepper. Stir fry till it becomes light golden in color. Transfer the chopped onion and stir for 5-7 minutes in low heat or till the onion becomes golden in color. Add the chopped tomato and stir fry for 2 minutes. Transfer the marinated and boiled mutton chunks. Add the garlic paste, ginger paste, cumin powder, coriander powder; rest of the red chilli powder, garam masala powder and mint leaves paste. Saut for 15 minutes in low heat. Add a little amount of water if necessary. Cover the pan. Cook until the mutton becomes done. Soak the saffron with 20 ml of hot milk. Now, take a 'Handi' (deep bottom pan with round neck and opening with a lid). Brush 'ghee' all through the inner surface. Transfer half the amount of cooked 'Basmati' rice to the 'Handi'. Spread some cashew, fried onion, 2 tsp ghee, javitri, jaiphal, and half the amount of rose water over the rice. Transfer all the mutton chunks with the spices over it. Add rest of the 'Basmati' rice over it. Spread the rest of the cashew, javitri, jaiphal, fried onion, 2 tsp ghee, saffron and rose-water over it. Transfer 500 ml of the mutton stock to the 'Handi'. Cover the 'Handi' properly, so that steam can not escape from inside. Keep the 'Handi' inside the oven for 20-25 minutes under 250 C. Your 'Mutton Biryani' is ready. Serve hot. Note

 'Garam masala' contains three ingredients- equal amounts of clove, cardamom and cinnamon. You can try 'Chicken Biryani' if you like chicken. Get the recipe of 'Chicken Biryani' here. Tip You can make layers of rice, spices, mutton then again rice and so on, if you are dealing with greater amount of ingredients. 'Mutton biryani' best goes with 'Mutton Rezala'.

MUTTON KORMA:
Ingredients:

675gms / 11/2lb mutton 21/2 cups water 1/2 cup ghee 2 medium onions ( pyaj) (finely chopped) 4 bay leaves 4 flakes of garlic (lasan) (crushed) 1tblsp ginger (adrak) grated 2 cups curd (dahi) / plain yogurt spices 4 cloves (lavang) 2 pieces cinnamon (tuj/dalchini) stick 4 black peppercorns 2 brown cardamom (elaichi (moti)) 1tsp black cumin seeds 1tsp turmeric (haldi) powder 1tsp red chili powder 1tsp garam masala powder garnish 1 green chili (finely chopped) 1/2 tsp saffron (kesar) strands

How to make mutton korma:

Put the first five spices into a muslin cloth. Cut the mutton into 1-inch cubes and put in a saucepan with
the water and muslin bag.

Cover and simmer gently until the meat is tender and the water is reduced to half, about 11/4 hours.

 In another saucepan melt the ghee and add the onions, bay leaves, garlic and ginger. Fry until onions
are golden, add all remaining spice and mix well.

Cook gently for 5 minutes, stirring continuously. Add the curd and salt to taste and cook for further 5
minutes, stirring.

Stir in the cooked meat mixture, juices and discard the muslin bag. Simmer over a low heat for 15 minutes then pour into a heated serving dish. Scatter the chopped chili over it. Steep the saffron in 1 tbsp. hot water and sprinkle over the dish before
serving.

MUTTON WITH EGG MASALA RECIPE

Ingredients:

1/2 kg mutton 4 hard-boiled eggs 1 tbsp ghee 2 (100 g) onions, chopped fine 2 (150 g) tomatoes, chopped salt (namak) to taste tamarind (imli) pulp lemon juice as required a few sprigs mint (pudina) leaves (pudina leaves) for garnish grind for the masala paste 1/2 tsp (2 g) cumin seeds 1/2 tsp (2 g) turmeric (haldi) powder 1/2 tsp (2 g) coriander seeds

How to make mutton with egg masala:

Heat ghee and fry the onions till golden brown. Add tomatoes and fry well. Add the ground masala paste and fry lightly. Add mutton, salt and sufficient water and cook till done. Add the green chutney, tamarind pulp and lemon juice. Stir well. Check the seasoning. Add eggs and serve garnished with mint leaves.

MUTTON FRY RECIPE

Ingredients:

500 grams mutton 1 cup yoghurt 3 large onions ( pyaj) 3 medium tomatoes (tamatar) 4 tsp pepper powder 2 tsp red chillie powder 6 green chillie juliennes 3 capsicum (shimla mirch) juliennes 2-3 sticks cinnamon (tuj/dalchini) 1 pinch garam masala 3tsp dhania powder 1/2 cup dessicated coconut (narial)

How to make mutton fry:

Cook Mutton with turmeric and salt till in a pressure pan till it is well cooked. In a Non stick pan ,add oil .Put cinnamon stick .Fry the onions , tomatoes ,capsicum and green chillies
till its partly cooked .

To this add curd ,dhania powder ,a pinch of garam masala powder and pepper and cook till curd gets
mixed well with the other ingredients.

Add mutton pieces with the stock and mix well.cook till no water remains in the pan.It should be totally
dry .Garnish with fresh corainder leaves and dessicated coconut.

MUTTON KOLHAPURI RECIPE

Ingredients:

15 gms green chilies salt (namak) to taste 15 gms ginger (adrak) garlic (lasan) paste 40 ml oil (tel) 15 gms red chili powder 500 gms lamb medium sized pieces 150 gms onions ( pyaj) sliced 8 cloves (lavang) (whole)

6 8 curry leaves (kari patta) 5 gms cinnamon (tuj/dalchini) (stick) 3 gms mustard seeds (raai)

How to make mutton kolhapuri:

Mix in half onions, ginger/garlic paste, green and red chilies, cloves and cinnamon to a smooth paste. Heat up oil and fry lamb after adding salt . Take off and keep aside. Heat up oil, mix in remaining onions and stir fry for 10 mins. Mix in lamb and 1 cup of water and stir fry till done. Decorate with whole fried green chilies. serve hot with chapatis.

Prawn Curry Recipe

A very tasteful dish of prawns in a mouth watering traditional Indian style with an additional flavor of coconuts. Ingredients: 4 tblsp cooking oil 2 big onions finely chopped 2 big tomatoes 3 whole red kashmiri lal mirch 3 tsp ginger garlic paste 2 green chilies, chopped 2 cup coconut paste (made by grinding coconut in water) Salt to taste 2 tsp dry fenugreek leaves (kasoori methi) 1 tsp red chili powder (lal mirch powder) 1 1/2 tsp coriander powder (dhania powder) 1 tsp garam masala pwder 1/2 tsp turmeric powder. 1/2 cup tamarind paste (made by dissolving a large ball of tamarind in water and passing through a sieve) 1 kg prawns- washed, shelled and deviened. How to make Prawn Curry:

Heat oil in a deep pan and add the ginger garlic paste, and fry for 1 minute. Now add the onions and fry till they are pink in color.

 First soak the whole red chilies in water for 15 minutes and then grind them into a smooth paste along
with the tomatoes.

Add this tomato chili paste to the frying onions. Saut for sometime. Now add all the spices and the fenugreek leaves. Mix well and add the coconut paste. Saut till the time oil leaves this mixture and starts floating over and around it. Now add the tamarind paste and mix well. Add water and let it boil. Put in the prawns, cover and boil till a thick gravy is formed and prawns are tender. Garnish the Prawn Curry with cream, chopped coriander and serve hot.

Hyderabadi Fish Curry Recipe

Hyderabadi fish curry is quite popular in the south of India. Deep fried fish is added to the curry prepared with curd, saffron milk and garnished with green cardomom.

\Ingredients:
1 tsp garam masala 1/2 tsp kalaunji dana (onion seeds) 4 tblsp ghee Salt to taste 1 kg fish, cleaned and cut into pieces 1 c curd 10-15 strands of saffron, soaked in milk To be made into a paste 2 large onions 1 inch piece of ginger 10 cloves of garlic 1 green chili To be ground together separately: 3-4 dry whole red chilies, soaked in water 1/2 tsp black pepper corn (sabut kali mirch) 2 tsp coriander seeds (sabut dhania) 1/2 tsp cumin seeds (jeera) 2 tsp poppy seeds, soaked in water How to make Hyderabadi Fish Curry:

 First mix sprinkle some salt and turmeric powder over the fish pieces and deep fry them in the ghee. Now in the same pan, first add the ground powder of whole red chilies, poppy seeds and other spices
and stir fry for about two minutes

Now add the onion paste to this and saute well for 5-10 minutes. Slowly beat in the curd and mix well. You should keep stirring till the curry starts boiling and then add the fish pieces. Let the curry thicken and add the saffron milk. Sprinkle with freshly ground green cardamom powder and serve the Hyderabadi Fish Curry hot with
rice

KEEMA CURRY RECIPE

Ingredients: 4 tblsp oil (tel) 2 large onions, finely chopped 1 clove garlic, finely chopped 2 tsp grated, fresh ginger (adrak) 2 potatoes, cut into 1 cm cubes 1/4 cup (60ml) water 750gms minced beef or lamb or pork 1/4 tsp each : ground cinnamon, ground cloves, ground cardamom, ground turmeric (haldi) 2 tblsp ground coriander 1/2 tsp chilli powder 1/2 tsp ground aniseed (saunf) (saunf) 1/2 tsp ground cumin 1/2 cup shelled peas (matar) 4 tblsp coconut (narial malai) cream 1 tomato, chopped or 1 tsp tomato (tamatar) paste (optional)

How to make keema curry:

Heat oil in a large saucerpen. Saut onions until golden brown. Add garlic and ginger, saut for 2
minutes.

Add potatoes and water. Simmer, covered, for about 10 minutes, stirring occasionally.

 Add minced meat, cinnamon, cloves, cardamom, turmeric, coriander, chilli powder, aniseed and cumin.
Stir over heat until water has evaporated.

Add peas and coconut cream. Cook until pears are cooked and curry is dry, stirring constantly. Add chopped tomato or tomato paste with the pears and coconut, if desired.

Fish Kofta Curry Recipe

Find out how to make fish kofta curry. The recipe is simple to make but mouth watering.

Ingredients: 1 kg white fish filets 3 medium onions 1 bay leaf 2 green chillies, chopped and seeds removed 1/4 cup chopped coriander or parsley 1 egg 2 tblsp fresh breakcrumbs 250gms ghee 1 clove garlic, chopped 1 tsp ground coriander 1/2 tsp ground cumin 1 tsp ground turmeric 1 tsp chilli powder 1/2 tsp ground ginger 250 gms tomatoes, chopped 1 1/4 cups (310ml) water How to make Fish Kofta Curry:

Combine fish in a frying pan with a little water, half a chopped onion and the bay leaf. Simmer until
tender. Cook, remove fish, strain and reserve liquid.

Mash the fish filets in a bowl, add green chillies, coriander, egg and breadcrumbs. Shape tblsp of
mixture into balls.

Melt half the ghee in a frying pan. Add fish kofta balls, fry over medium heat until cooked, drain. Chop 1 1/2 onions and combine in a blender or food processor with garlic, coriander, cumin, turmeric,
chilli and ginger. Blend to a paste.

Slice remaining onion. Melt remaining ghee in a frying pan, saut onion and spice paste until onion is
tender.

 Add tomatoes, cook covered until tomatoes are pulpy. Add the reserved liquid from the fish and 1 1/4 cups (310 ml) water. Bring to the boil, add the fish balls
and simmer uncovered for 10 minutes.

Rajma Curry Recipe

Here is a delicious recipe for rajma curry. Rajma curry is quite popular in the Punjabi households. It is served with rice.

Ingredients: 400gms Rajma (Red kidney beans) 2 onions 3 tomatoes 2 green chilly 1/2 tsp turmeric powder 1tsp red chilly powder 1tsp garam masala powder 1tbsp tomato ketchup Salt to taste 1 tblsp oil corriander leaves to garnish How to make Rajma Curry:

If using fresh Rajma, soak it and cook in a pressure cooker with little salt and keep it aside. Grate the onions. Heat the oil and fry onions till golden brown. Add cut green chillies and finely chopped tomatoes. Add turmeric, chilly and garam masala powders with required amount of salt. Remember even canned beans contain salt. Cook till oil seperates. Add the rajma with little water and ketchup and let it cook for another 10 minutes
in a low flame.

Garnish with coriader leaves and serve with Cumin(Jeera) rice.

Dhal Curry Recipe

Dhal curry is both nutritious and tasty having ingredients like moong dal, potatoes, onion garnished with mustard and cumin seeds. Learn how to make dal curry.

Ingredients: 1 sliced onion 1 chopped tomato 1 tsp garam masala 1/2 cup moong dhal 2 medium size potato Salt to taste a pinch of turmeric powder 3 tsp vegetable oil 1 tsp mustard 1 tsp cumin seeds How to make Dhal Curry:

Boil the potatoes, peel and smash it. Cook the moong dhal and blend it. Set aside. In a skillet heat oil, add mustard when it crackles add cumin seeds. Add onion, tomato stir and cook till onions are golden. Add boiled moong dhal and smashed potatoes followed by salt, turmeric powder and garam masala. Fry for a minute. Add some water and keep boiling for 3 minutes.

SHAHI PANEER RECIPE

Ingredients: 3 tblsp ghee or grease 2 green chillies cut fine 1/2" piece ginger cut fine 1/4 cup beaten curd 2 cardamoms crushed salt to taste 1 onion cut into strips 1/2 tsp red chilli powder 1/2 cup milk

250 gms. paneer 1/2 tsp garam masala 4 tomatoes cut fine 2 tblsp tomato sauce To garnish: 2 tbsp grated paneer 1 tbsp chopped coriander (dhania patta)

How to make shahi paneer:

Cut the paneer into 2" fingers. Heat up half the ghee. Mix in onion,ginger, green chilli and cardamom. Fry for 3-4 minutes. Mix in tomatoes and stir fry for 7-8 minutes, covered. Mix in curd and stir fry for 5 minutes. Mix in 1/2 cup water and cool. Mix in in a mixie till smooth. Heat up remaining ghee, mix in gravy and other ingredients except milk and paneer. Boil to get a very thick gravy. Just before serving, heat up gravy, mix in milk and paneer fingers and boil for 3-4 minutes. Decorate with cut coriander and grated paneer.

Aloo Paneer Recipe

This is an easy to prepare aloo paneer curry recipe. It is simple and very delicious.

Ingredients: Paneer - 200 g (cut into cubes) Potatoes - 3 (cut into cubes similar to paneer cubes) Tomatoes - 4 (pureed) Onions - 3 (grated) Garlic cloves - 2 (finely chopped)

Coriander powder - 1 tbsp Chilli powder - 1 tsp Garam masala - 1 tsp Salt - to taste Turmeric powder - ? tsp Bay leaves - 2 Fresh cream 1/4 cup (optional) Coriander leaves - to garnish Cooking oil - 3 tbsp How to make Aloo Paneer:

Deep fry the paneer cubes in oil till light golden brown and keep aside. Deep fry the potatoes on low heat until cooked well. Heat the oil and saut?he onions and the garlic until brown. Add the bay leaves and the tomato puree - cook until the oil separates. Add the spices, salt and garam masala - cook on low flame for 2 minutes. Add the fried paneer and potatoes. Add enough water to get a gravy and cook for 5 minutes. You may add fresh cream if required. You may garnish with coriander leaves. The Aloo Paneer is now ready to serve with Indian Breads and Rice Dishes.

Palak Paneer Recipe

Relish this tantalizing indian palak paneer recipe or cottage cheese in spinach sauce as it is known in the western world.

Ingredients: Paneer - 200 g (cut into cubes) Spinach - 1 kg Onions - 2 Ginger - 1 inch piece Garlic - 5 cloves Tomatoes - 3 (chopped) Green chillies - 3 (chopped) Brown cardamom - 2

Salt - to taste Cooking oil - 3 tbsp Fresh cream - 1/2 cup How to make Palak Paneer:

Deep fry the paneer cubes in oil till light golden brown and keep aside. Wash and chop the spinach. Pressure cook with ? cup of water for 10 minutes on low heat. Then cool
and grind to a smooth paste.

Grind the onions, tomatoes, ginger, garlic, green chillies and the cardamom seeds to make a puree. Heat the cooking oil, add the onion-tomato paste and cook for 6 minutes till the oil separates. Add the spinach paste, salt and little water - cook for 5 minutes. Add the paneer cubes and the cream. Cook on very low heat for two minutes till the paneer gets soft. Before serving you may add one tsp of red chilli powder if required. The Palak Paneer is now ready to serve with Indian Breads and Rice Dishes.

Paneer Naan Recipe

Enjoy paneer naan along with any gravy or curry or simply relish it with green chutney.

Ingredients: For the naan 3 cup plain flour (maida) Salt to taste 1 tsp baking powder 3 tsp sugar 1 tsp soda bi carb 1/2 c sour curd Salt to taste 2 tblsp ghee Milk for kneading the dough For the Paneer Stuffing 250gms paneer 1 level tsp red chili powder (lal mirch)

1/2 tsp garam masala powder Salt to taste Chopped, fresh coriander How to make Paneer Naan:

First grate the paneer and mix it with all the rest of the ingredients togther. Now, for the naan, First sift the flour, baking powder, and the salt together. Now add the sugar in it. Make a mound of the flour and make a well in the center. Put the soda in the well and cover with the curd. Leave for 2 minutes. Now knead a soft dough by adding the milk. You can beat this dough against a clean flat surface or utensil 10-15 times to make it smooth and silky. Cover with a moist cloth and keep aside for at least two and maximum three hours. Once this is done, divide the dough into small equal balls. Roll out each ball into a round, put 1 tblsp of the paneer mixture in it and fold it so as to seal from all the
sides.

Now roll it into a triangular shape. Preheat the tandoor for ten minutes and put the naan in it. Bake till it become brown and crispy. Take out, rub some ghee liberally over it and serve hot with curd or mint chutney.

Malai Paneer Recipe

Savor this soft and melting recipe of malai paneer made of cream, tomato puree and paneer.

Ingredients: 1/2 kg fresh paneer, cubed and out in water 2 onions 1 tsp ginger garlic paste 1 cup thick tomato puree

3 whole red kashmiri lal mirch soaked in water 1/2 tsp garam masala powder 1/2 tsp turmeric Salt to taste 2 tblsp fresh beaten cream 1/2 cup milk 1 tblsp oil How to make Malai Paneer:

Heat oil in a wok and add the ginger garlic paste Grind onions and red chilies together and put into the wok. Saut till it changes color and add the tomato puree and salt. Fry for two minutes and add the rest of the spices. Keep stirring till the oil separates and the spices are roasted well. Now add the freash cream and milk and make a thick gravy. Finally add the paneer and serve garnished with coriander.

Matar Paneer Recipe

Savor this creamy Indian matar paneer made of peas and cottage cheese. Mutter (Muttar) paneer features regularly in north indian menu.

Ingredients: Paneer - 250 g (cut into cubes) Green peas - 1 cup Tomatoes - 4 Onions - 2 Garlic - 3 cloves Ginger - 1 inch piece Brown cardamom - 1 Cloves - 2 Khus khus - 1 tsp (optional) Fresh cream 1/4 cup Coriander powder - 1 tsp Red chilli powder - 1 tsp Garam masala - ? tsp Salt - to taste Cooking oil - 4 tbsp

How to make Matar Paneer:

Deep fry the paneer cubes in oil till light golden brown and keep aside. Grind the onions, tomatoes, ginger, cloves, garlic, khus khus (if required) and the cardamom seeds to
make a puree.

Heat the cooking oil, add the onion-tomato paste and cook till it is thick and dry. Add the cream, red chilli powder and coriander powder. Add the peas, salt and enough water. Cook covered until the peas are done. Add the fried paneer cubes and garam masala. Cook on very low heat for two minutes till the paneer gets soft. You may garnish with coriander leaves. The Mutter Paneer is now ready to serve with Indian Breads and Rice Dishes.

Paneer Makhani Recipe

This is an easy to prepare paneer makhani recipe (Cottage Cheese In Cream) which is made of paneer, tomatoes, ginger and fresh cream.

Ingredients: Paneer - 250 g (in desired shapes) Cooking oil - 4 tbsp Tomatoes - 8 (pureed) Ginger - 1 inch piece (finely chopped) Bay leaf - 1 Brown cardamom - 2 (skinned and crushed) Kasoori Methi (dry fenugreek leaves) - 2 tsp Chilli powder - 1 tsp Salt - to taste Garam masala 1/2tsp Fresh cream 1/2 cup How to make Paneer Makhani:

 Heat the oil - add the tomato puree, ginger, bay leaves, crushed cardamom, kasoori methi and chilli
powder, then cook covered for 10 minutes.

Add salt, garam masala and cream. Add the paneer pieces. Reduce the heat and cook for 2 minutes. You may garnish with coriander leaves. The Paneer Makhni is now ready to serve with Indian Breads and Rice Dishes.

METHI MATAR MALAI RECIPE

Ingredients: 2-3 green chillies 3 tblsp ghee or butter 1 pinch asafoetida (hing) powder 1 cup boil (tel)ed green peas (matar) 1/2 tsp cumin seeds(jeera) 1 bunch methi leaves chopped 1-1/2 tblsp cashewnut (kaju)s 1/2 cup cream (malai) or malai 1 tsp sugar (cheeni) Grind to a paste: together: 1 cardamom 1/2" stick cinnamon 2-3 cloves salt (namak) to taste 1 tblsp curd (dahi)s 1 tblsp khuskhus (poppy seeds) 1 onion (pyaj) 1/2" ginger (adrak) How to make methi matar malai:

Immerse methi in salted hot water for 5 minutes. Remove and wash well in colander under running water. Press out well to take off as much water as possible. Keep aside.

 Cream malai till smooth. Keep aside. Heat up ghee, mix in cumin seeds and asafoetida. Mix in paste and stirfry for 2-3 minutes. Mix in powdered spices. Stir, and mix in peas, methi leaves and malai. Mix in all other ingredients. Boil for 2-3 minutes or till gravy thickens. If gravy feels too watery sprinkle a pinch of flour and stir. If too thick, mix in a few tblsp of milk.

Baked Buttermilk Mustard Chicken Thighs Recipe

Ingredients Skinless, boneless chicken thighs (4), dried ground sage (1/4tsp), dried rosemary (1/4tsp), garlic powder (1/2tsp), pepper (1/4tsp),salt (1/2tsp), honey (2tsp), Dijon mustard (2tbsp), buttermilk (1/2c), dried minced onion flakes (1tsp optional), grated parmesan cheese (2tbsp)dry breadcrumbs (1/4c). Method of preparation:-

First heat the oven to 425 degrees F. take a bowl, mix bread crumbs, dried minced onion and parmesan cheese in it. Keep this bowl aside. Take another bowl, mix buttermilk, rosemary, garlic powder, Dijon, sage, pepper, honey and salt in it. Then divide this mixture into 2 parts. Keep one part aside. First coat the thighs in one part of buttermilk and then coat in breadcrumbs. Now place the thighs in plate and then place the plate in the refrigerator for about 20 minutes to chill. Take a baking sheet, coat it with cooking spray, place it in oven to heat and then place thighs on the sheet. Bake the thighs for about 24 minutes and turn the sides of thighs after 12 minutes. Place the left over buttermilk mixture in oven on high heat and then heat it for about 20 to 30 seconds until the mixture gets warm. Then spread this sauce over the chicken and serve it. Number of servings 4

Italian Lemon Chicken Recipe

Category: Italian Chicken Recipes

This chicken is very delicious and it is easy to make. Ingredients Lemons (2), chicken cut into serving pieces (3 to 4 pound), minced garlic (2cloves). Chopped fresh herbs, thyme, rosemary, parsley, basil, dry white wine (1c), extra virgin olive oil (2tbsp), salt and pepper according to taste. Method of preparation:-

Take a large bowl. Grate the zest of the lemon in it. The lemon should be large enough to hold all the chicken pieces and then squeezed lemon juice from the lemon. Take wine in a bowl, mix cup of olive oil, garlic and herbs. Now add chicken pieces in it. Turn the sides of the chicken to coat well in the marinade. Keep it in refrigerator for several hours. Preheat the oven to 350 degrees. Take a frying pan. Heat remaining 2 tablespoon of olive oil in it. Drain the chicken pieces from the marinade and then saut it in the frying pan over medium heat for about5 to 7 minutes until it gets golden and crispy on all sides. Take a large baking dish and place the chicken in single layer on the dish. Pour the marinade into the frying pan and boil it. Pour this hot marinade over the chicken pieces in the baking dish. Place the dish in oven and bake it for25 to 30 minutes. After baking when chicken gets ready then place the chicken on the serving dish and pour the pan juices over the chicken. Number of servings 8

Chicken Paprika Recipe

Category: Italian Chicken Recipes

This is our family recipe for chicken. It is very delicious. Ingredients Chicken parts about 2 broiler fryer, cut up (5 to6pounds), chicken broth (1can) about (1 3/4c) undiluted, butter (1/4c), vegetable oil (2tbsp), paprika (2tbsp), sliced onion (1 medium), sliced carrot (1/2c), sliced celery(1/2c), flour (3tbsp), pepper (1/2tsp), sour cream (1/2c), ketchup (1tbsp).

Method

of

preparation:-

Take a large heavy frying pan. Heat 1 tablespoon of vegetable oil and 2 tablespoon of butter in it over the medium heat. Put few pieces of chicken in it. Fry it until the chicken pieces get brown on all sides. Now take off the chicken from the heat and keep it aside. Saut onion, celery and carrot in the frying pan for about 5 minutes. Mix paprika and again cook it for 1 minute. Take off the pan from heat. Mix flour, pepper, salt and ketchup in it and then mix chicken broth in the pan and cook it over medium heat until the sauce starts boiling. Now reduce the heat and cover the pan and then cook it for 10 minutes on low heat. Add brown chicken in the pan and cook it for 35 to 45 minutes until the chicken gets tender. Place the chicken and vegetables in warm baking dish. Add sour cream into the sauce, heat it but do not boil it. Pour the sauce over the chicken pieces. Number of serving 6to 8

Chicken Enchilada Soup Recipe

Category: Mexican Chicken Recipes, Mexican Soup Recipes

Ingredients Chicken breasts (4 to 6), sour cream (2pints), diced onion (1), cumin (1/4tsp), margarine (1c), flour (1 1/2c), green chilies (1can), paprika (2tsp) and seasoned salt (1tsp), chopped garlic (1clove). Method of preparation:-

Take a pan, cook chicken in water of 12 to 16 cups in the pan until thechicken gets cooked. Remove the bones from the chicken and keep the broth aside. Take a saut pan, mix garlic, onion and margarine in it. Slowly add the paprika, flour and seasoned salt in it to make sauce. If the sauce gets too thick then add a little broth in it and mix it. Now add the sour creamand chicken broth in it. Mix it well. Add all the ingredients and mix them well. Cook it until it gets heated. Now serve this hot soup with tortilla chips, green onions, grated cheese and the picante sauce.