Recipes
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| Ingredients you need to have: Ginger Garlic Paste, 1 Egg and oil for deep frying. |
| Do not add water while mixing. Mix together 1 egg, 2 tsp ginger garlic paste and 50gms Chicken Kabab Powder to make a paste. Add 500g. chicken pieces and mix well. Set aside for 30 mins. Deep fry the pieces of chicken in oil till done. Serve hot with onion rings and lime wedges. |
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| Ingredients you need to have: Ginger Garlic Paste, 1 Egg and oil for deep frying. |
| Fish Fry: Mix Fish Fry powder, 2 tsp garlic paste, 1 egg (optional) and Salt to taste. Apply the paste to the fish and fry on tawa after 1 hour. Fish Kabab: Deep fry the masala applied fish in oil. |
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| Ingredients you need to have: Ginger garlic paste, Curd. |
| Using curd, mix 12 tsp Tandoori powder with 2 tsp ginger garlic paste. (If you wish, you can add orange food color). Check the salt. Apply this paste on the chicken / Paneer / Fish and leave it for one hour. Heat some oil in a pan and fry on both the sides till done. The marinated dish can be also grilled in an oven or cooked in a tandoor. |
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| Ingredients you need to have: Ginger Garlic Paste, 1 Egg and oil for deep frying. |
| Do not add water while mixing. Mix together 1 egg, 2 tsp ginger garlic paste and 25g Kabab Masala Powder and salt to make a paste. Add 500g. chicken, meat, vegetables, or seafood and mix well. Set aside for 30 mins. Deep fry the pieces in oil till done. Serve hot with onion rings and lime wedges. |
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| Ingredients you need to have: Garlic, Coriander Leaf, Tomato, Cinnamon, Clove, Onion, Grated Coconut or Curd and Green Chilly. |
| Pressure Cook 500g chicken with 12 cloves, 3 inch cinnamon, ¼ tsp turmeric, 1¼ tsp salt, 1½ onion sliced and one tomato sliced. With some water for 3 whistles. Masala: Grind to paste 8 to 10 cloves garlic, 1 green chili, ½ onion, ½ cup coconut (if you don’t like coconut, you can add ½ cup thick curd), ½ cup dhania leaf and 5 tsp chicken curry masala. Heat a pan with some oil and fry the ground masala till oil separates. Add this fried masala to cooked chicken. And cook for some time. |
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| Ingredients you need to have: Garlic, Coriander Leaf, Tomato, Cinnamon, Clove, Onion, Grated Coconut or Curd and Green Chilly. |
| Pressure Cook 500g meat with 12 cloves, 3 inch cinnamon, ¼ tsp turmeric, 1¼ tsp salt, 1½ onion sliced and one tomato sliced. With some water for 1 whistle. Then simmer cook for 15 mins. Masala: Grind to paste 8 to 10 cloves garlic, 1 green chilli, ½ onion, ½ cup coconut (if you don’t like coconut, you can add ½ cup thick curd), ½ cup coriander leaf and 5 tsp meat curry masala. Heat a pan with some oil and fry the ground masala till oil separates. Add this fried masala to cooked meat. And cook for some time. |
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| Ingredients you need to have: Garlic, Ginger, Coriander Leaf, Tomato, Cinnamon, Clove and Onion. |
| Heat 3 tbsp oil in a vessel. Add 2 sliced onions, 5 cloves, a 1 inch piece of cinnamon and stir. Add 4 to 5 tsp ginger garlic paste and stir. Next, add 3 sliced tomatoes, ½ cup chopped coriander leaves, 1 tsp salt and cook till tomatoes are soft. Add 25g of Meat Masala powder and cook till oil separates. Add 500g meat, close the lid and simmer until the meat is cooked. If required, add water to reduce the thickness of the gravy. Check the salt. |
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| Ingredients you need to have: Garlic, Ginger, Onion, Green Chilly, Tamarind and Tomato. |
| Soak lime sized tamarind. In curry vessel heat 4 tbsp oil, fry 2 tomatoes till soft. Turn of the stove. Now add ½ onion sliced, 2 green chillies sliced, 1 inch ginger sliced. Masala: Grind to fine paste ½ onion, 3 clove garlic, 5 to 6 tsp Fish Masala Powder along with some tamarind. Add this to the curry vessel with some water to bring to curry consistency add salt and extra tamarind juice as per your taste and boil cook for 8 minutes. Now add cleaned 500g fish. Cook for 4 mins. |
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| Ingredients you need to have: Garlic, Coriander Leaf, Lime Juice |
| Grind 4 tsp tava fry powder, 10 clove garlic, ¼ cup coriander leaf and 1 tsp salt with some water. Add this ground masala to 500gm meat/chicken/paneer/potato with some lime juice and mix well. Heat a pan with some oil and add the marinated chicken/meat/paneer/potato with ½ cup water. Bring to boil, close the lid then simmer cook till cooked. After this, fry till the water evaporates. |
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| Ingredients you need to have: Garlic, Egg |
| Make a paste by grinding 25gm Fish Fry powder, 1 egg white (optional), 8 cloves garlic and salt. Check the salt. Apply the paste on the fish or prawn and keep aside for one hour. Heat oil in a pan and fry the fish on both the sides. To deep fry: Roll the masala applied fish or prawn in fine rava (semolina) and deep fry in oil. |
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| Ingredients you need to have: Garlic, Ginger, Mint (pudina leaf), Coriander Leaf, Onion, Tomato, Green Chilly, Cinnamon, Clove, Cardamom and Curd. |
| In a pressure cooker, heat ½ cup oil in a vessel. Fry 2 sliced onions till brown. Add 8 cloves, 3 whole cardamoms and a 2 inch cinnamon piece and saute. Add 5 tsp ginger garlic paste and saute. now add ½ cup chopped mint leaf, ½ cup chopped coriander leaf, 5 whole green chillies, 1 sliced tomato, ½ cup curd, 1½ tsp salt and 4 tsp Biryani masala powder and saute. Now add 500g Chicken or Meat and saute for 2 mins, add 1 cup water. Cook for 4 to 5 whistles. Once cooled add 500 gm soaked rice and enough water. Check the salt and cook for 1 whistle. |
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| Ingredients you need to have: Onion, Ginger, Green Chilly, Garlic, Cinnamon, Clove and Vinegar |
| In a vessel add 500g of meat cut into small pieces. 2 sliced onions, 2 sliced green chillies, 15 peeled garlic cloves sliced, 2-inch piece of ginger sliced, a 2-to-3-inch piece of cinnamon, 8 cloves, a big bay leaf and a little water and cook. When the meat is half cooked, add salt to taste. Cook till the meat is cooked. Now add vinegar and Bafat Powder as per your taste and cook. Add water, if required. (If the meat has no fat add little oil while cooking). |
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| Ingredients you need to have: Garlic, Ginger, Coriander Leaf, Tomato, Cinnamon, Clove and Onion. |
| Heat 3 tbsp oil, Add 2 sliced onions, 5 cloves, 1 inch cinnamon piece fry for some time. Now add 4 to 5 tsp ginger garlic paste and saute. Add 3 sliced tomatoes, ½ cup coriander leaf, 1 tsp salt and cook till the tomato is soft. Now add 25gm of Chicken Masala powder and cook till oil separates. add 500g Chicken and close the lid and simmer cook till the Chicken is cooked. If needed add water, Check Salt. |
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| Ingredients you need to have: Garlic, Ginger, Butter, Onion, Tomato, Cashew nuts and Onion. |
| Heat 2 tbsp of oil in a pan. Fry one sliced onion till it is pink. Add 3 tomatoes chopped, 4 to 5 tsp ginger garlic paste, ½ cup broken cashew nuts and fry till the tomato becomes soft. Add 25g Butter Chicken powder and fry for a minute. Once cooled, blend in mixer to a smooth paste. To the same pan, add more oil and fry 500gm cut chicken, 100gm butter, salt to taste and cook slowly till the chicken is done. Add the ground paste and water if required. Cook for some more time. Sprinkle kasuri methi on the top (optional). |
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| Ingredients you need to have: Garlic, Ginger, Onion, Green Chilly, Tamarind, Coconut or Coconut milk. |
| Grind 2 cups of grated coconut or 400 ml coconut milk (2 cups) with 25 gm Fish Curry powder, 5 cloves garlic, 1 lime sized tamarind piece and half onion into a fine paste. Into a vessel, add 1 ½ inch sliced ginger, 3 slit green chillies, ½ sliced onion and the ground masala. Add sufficient water to bring it to curry consistency. Add salt to taste. Boil the curry for 5 mins or till the raw taste has gone. Add the fish or prawn to the curry and cook for another 5 mins. |
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| Ingredients you need to have: Tomatoes, Onions, Vegetables, Coriander Leaf, Tur Dal, Hing, Mustard, Curry leaf and Tamarind. |
| Pressure cook 1 cup toor dal with a pinch of turmeric, little oil and 3 cup of water for 2 whistles, Open the lid, add 2 tomatoes, 2 onions, vegetables, salt to taste and cook till 1 whistle. Open the lid and bring to boil. Now add the sambar powder as per your taste and adequate water. Add tamarind juice and salt. Boil the sambar for 5 mins. Tempering: Heat oil in a pan. Add hing, fry some mustard and curry leaf. Pour it over the sambar and close the lid. Sprinkle some chopped coriander leaf. |
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| Ingredients you need to have: Tomato, Onion, Green Chilly, Tamarind and Hing. |
| Pressure cook ½ cup toor dal with a pinch of turmeric, little oil and 2 cup of water for 2 whistles. In a curry pot cook 2 sliced tomatoes, 1 onion sliced, 2 green chilli slit, salt, water and cook till tomato cooks. Now add the cooked dal and hing mixed in little water and cook for 5 mins. Now add rasam powder and tamarind juice as per taste. Check the salt. Boil the rasam for 5 mins. Sprinkle some chopped coriander leaves.Tempering: Heat some oil and fry some mustard and curry leaves. add this to rasam. |