*Sweet N Salty Indulgence EDD SPECIAL*
Recipes by Huda Zariwala
*Achari Murgh*
Recipie by Huda Johari Zariwala
Ingredients
8 medium sized pieces (about 800 grams) of chicken
½teaspoon(s) each of fenugreek seeds(methi), cumin seeds and turmeric powder
4whole dry red chillies
2 tablespoon(s) each of ginger and garlic pastes
1 teaspoon(s)each of mustard, fennel(saunf) and onion seeds(kalonji)
2 teaspoon(s) red chilli powder
2 large onion(s) cut into cubes
1 cup(s) tomato puree
1 tablespoon(s)lemon juice
½ cup(s) water
2 tablespoon cooking oil
salt to taste
finely chopped coriander leaves for garnishing
Method
Step1-Dry roast chillies, dhania, methi, rai, jeera, sauf, kalongi and grind it coarsly
Step2-Heat oil and Add the onions and fry on high level for a few seconds till the onions are well coated with oil and are still crunchy (neither fried nor soft).
Step3-Add the ground masala and Transfer to a bowl, leaving the oil in the pan.
Step4-To the same pan, add the ginger-garlic pastes, turmeric, red chilli powder and saute for a few seconds.
Step5-Add the chicken pieces and fry on high level for about 2 minute(s) or till the chicken is a little white in color.
Step6-Cover and cook on low level for about 20 minutes or till the water evaporates, oil separates from the sides of the pan and the chicken is well cooked.
Step7-Add the tomato puree and fry on high level for a few seconds.
Step8-Now add the fried onion mix and sprinkle salt to taste.
Mix well.
Step9-Saute on high level for about 2 minutes.
Stir in the lemon juice.Garnish with finely chopped coriander
*Chicken Chettinad*
Recipie by Huda Johari Zariwala
INGREDIENTS
8 medium sized pieces (about 800 grams) of chicken
8 curry leaves (big)
2 medium onion(s) chopped
2 large tomato(es) chopped
1tspn red chilli
1tspn turmeric powders
2tspn lemon juice
2tbspn oil
2cups water
salt to taste
finely chopped coriander leaves for garnishing
For the Paste
2tspn poppy seeds(khus khus)
6 whole red chillies
6 tablespoons grated coconut
1tspn coriander,
1tspncumin
1tspn fennel seeds
1" piece cinnamon broken
2 cloves
2 green cardamoms
5-6 cloves of garlic
2 inch peice of ginger
Method
Step1-In a little hot oil roast all the ingredients for the paste except for ginger and garlic.
Allow to cool and grind to a paste along with ginger and garlic.
Step2-Heat oil in a heavy-bottomed pan on medium level till hot and fry the chopped onions till they are golden brown.
Step3-Add the curry leaves, the ground paste , turmeric and red chilli powders.
Fry for some more time.
Add the chopped tomatoes and fry for about 2 minute(s) or till the oil leaves the sides of the pan.step4-Add the chicken and mix well.
Cook on medium level for about 5 minutes.
Add the lemon juice and water. Sprinkle salt to taste.
Mix well.
Cover and cook on low heat for about 20 minutes or till the chicken is fully tenderised.
Garnish with finely chopped coriander leaves.
*Murgh Mussalam*
Recipie by Huda Johari Zariwala
INGREDIENTS
For Marination
1 whole chicken (you can keep it whole or get them cut into desired peices, I opt for peices)
1 cup curd
1 tbspn ginger garlic paste
1 tbspn red chilly powder
1 tbspn dhania jeera powder
1 tspn haldi powder
1 tspn garam masala powder
Salt to taste
INGREDIENTS
For Gravy
1 cup tomato puree
3 tbspn birista
1cup fresh cream
1 tbspn 5 spice powder (6 cloves, 1 javitri, 1/4 jaifal, 6 black pepper corns, 1 badi elaici, 2 choti elaichi)
1 tbspn tandoori chicken masala
1 tbspn redchilly powder
1 tspn haldi
1 tspn dhania jeera powder
1 tbspn desecated coconut
12 kaju
12 badams
4 tbspn oil
METHOD
Step1-Heat 2 tbspn oil in a pan and add in the marinated chicken,fry on both sides and remove it
Step2-In a blender grind in all the gravy ingredients to a fine paste.
Step3-in da same oil in wch u fried da chkn add in the gravy paste, cook till oil seprates and the masalas give out their aroma.
Step4-Now add in the cooked marinated chicken to the gravy and give it a swift stir.cover and cook on low flame for couple of minutes so that the chicken soaks in the flavour of gravy.
Garnish it with boiled egg, corriender and kaju..Serve hot!!!!
*Chicken Tikka Masala*
Recipie by Huda Johari Zariwala
Ingredients for Marination
500gms boneless chkn
1tbspn chkn tandoori masala
1tbspn dhania jeera powder
1tbspn red chilli powder
1tspn garam masala powder
1tbspn gng paste
1cup curd
*Marinate the chicken in above ingredients and set aside...later do dhungaar
Ingredients for gravy
5 lagrge onions roughly chopped
5 large tomatoes roughly chopped
Whole garam masala
1 large peice of garlic
10-12 cloves of garlic
4-6 green chillies
50 gms kaju
50 gms magaj
Oil
*heat oil add garam masala let it saute den add ginger n garlic followed by onion, cook till onions go pink..add tomotoes n cook till soft, Add kaju n Magaj and cook till it gives out aroma.
Let it cool dwn den grind it with 1 cup fresh cream to a fine paste.
For gravy
1tbspn red chilly powder
1tbspn dhania zeera powder
Salt to taste
Heat oil n fry the chkn pcs n set dem aside.
In da same oil add kasturi methi followed by da paste and sukha
masalas..add the marination masala and cook till oil seprates.
Add the fried chkn cubes and add water as needed.
In da end do dhungaar
*Murgh Dahi Lasooni*
Recipie by Huda Johari Zariwala
INGREDIENTS
1Kg Tender Chicken cut into pieces
3 tbspn Butter
3 tbspn Oil
1 tbspn kasturi methi
3 tbspn chopped garlic
2 tbspn chopped green chillies
1 tbspn ginger garlic paste
1 cup whipped curd
4 tbspn kaju paste
1 tspn zeera powder
1 tspn garam masala powder
1 tbspn diluted cornflour
METHOD
Step1-In a pan heat oil with butter, add kasturi methi followed by chopped garlic and chilles, fry till it becomes fragnant.
Step2-Add in the chicken and ginger garlic paste, give it a stir and let it cook on medium heat fr couple of mins.
Step3-Now add in the whipped curd folllowed by the dry masalas.Cover and cook for few mins.
Step4-Add in the kaju paste and give a quick mix.
Step5-Add the diluted corn flour and adjust the consistency
Serve hot with Naan!!!
*Saucy Chicken*
Recipie by Huda Johari Zariwala
Ingredients for Marination
500gms boneless chkn
1tbspn chkn tandoori masala
1tbspn dhania jeera powder
1tbspn red chilli powder
1tspn garam masala powder
1tbspn gng paste
1cup curd
*marinate the chicken and den later cook it
Ingredients for Gravy
1 capsicum cubed
1 onion cubed
1 tbspn garlic chopped
1cup tomato puree
3 tbspn shezwan sauce
3 tbspn chilly sauce
Oil
Salt to taste
Method
*Heat oil add garlic followed by onions n capcicum.saute fr abit
*Add tomato puree and the sauces.Cook on high heat
*Add the cooked chicken and cover it.cook till chkn is done
*Tangdi kulfi*
Recipie by Huda Johari Zariwala
Ingredients
12 pcs drum stick
1tbspn gng paste
Salt to taste
1tbspn vinegar
*marinate the drumsticks and then later cook it off
Ingredients for gravy
5 lagrge onions roughly chopped
Whole garam masala
1 large peice of ginger
10-12 cloves of garlic
8-10 green chillies
50 gms kaju
50 gms magaj
1tbspn til
Oil
*heat oil add garam masala let it saute den add ginger n garlic followed by onion, cook till onions go pink.. Add kaju n Magaj and cook till it gives out aroma.
Let it cool dwn den grind it with 1 cup fresh cream and milk to a fine paste.
*Heat oik add kasturi methi
And add the paste add zeera powder.
*add chicken stock and cook till oil seprates
*add the drumsticks and coat it well with da gravy
*do dhungaar
*pack each drumstick individually in foil n bake in oven fr 30 mins
*Kofta curry*
Recipie by Huda Johari Zariwala
Ingredients n Method fr kofta
500gms chicken kheema
4 slices of bread
4-5 clove of garlic
Half inch pc of ginger
4-5green chilles
2tbspn fresh cream
Salt to taste
*grind all the ingredients in da mixer..make small koftas n keep in fridge fr an hour.later shallow fry in butter
Ingredients n method fr gravy paste
3 large onions roughly chopped
3 large tomatoes roughly chopped
3tbspn kaju
Whole garam masala
3cloves of garlic n lil ginger
3 green chillies
100ml curd
100ml cream
*Boil all the above ingredients(except dahi n curd) with 1cup water and den later grind it to paste with 100gm dahi n 100gms fresh cream
INGREDIENTS N Method fr gravy
1tspn kasturi methi
2tbspn red chilli powder
1tbspn dhania zeera powder
2tspn haldi
Salt to taste
Oil.
*Heat oil n do kasturi methi ka wagaar.
*Add the paste and all the dry masalas.cook till oil seprates
*adjust the thickness of gravy by adding water n bring to boil.
*Add the fried koftas and let it simmer fr 10mins
Garnish n serve
*Mutton Khichda*
Recipie by Huda Johari Zariwala
Ingredients
500gms Meat
1tbspn ginger garlic paste
2 chopped onion
2 chopped tomatoes
2tbspn redchilly powder
2 tbspn dhania zeera powder
2tspn garam masala power
1tspn haldi
Akkha garam malasa
Hand full chopped mint leaves n coriander
Handfull birista
3 tbspn ghee
4 tbspn oil
100gms khichda gehu (soak over nyt den cook with sallt, ghee and haldi.later grind it)
50 gms barley (soak over nyt den cook with sallt, ghee and haldi.later grind it)
100gms mix daal (chana, masoor, tur n udad.soak over nyt den cook
with sallt, ghee and haldi.later grind it)
Method
*Heat oil with ghee n add whole garam masala
*Nw add onions n fry till golden
*Add tomatoes with all the masalas and salt, cook till oil seprates.
*Add meat, mint n corriender
*pressure cook till done
*Mix in the cooked wheat barley and daal.mix n let it simmer fr 15-20 mins
*garnish with birista n lime n serve hot
*Dabba Gosht*
Recipie by Huda Johari Zariwala
Ingredients
500GMS Boneless meat (boiled with salt,ginger garlic paste and 1 cup water)
1 packet Maggie or noodels (boiled without masala)
2 tbspn Maida (diluted in little water)
1 cup milk
1 onion chopped
5-6 green chillies finely chopped
1 cup chopped corriender and mint
1 tbspn jeera powder
1 tspn garam masala powder
2 tbspn chilly sauce
1 tspn pepper powder
1 tspn ajinomoto
1 tspn whole jeera
3 eggs (whisked with 3 tbspn milk and salt)
3 tbspn oil
METHOD
Step1 -In a pan heat oil and add whole jeera and chilles and onion,sauté for a while and then add 1 cup milk.
Step2-When milk starts to boil add in the diluted maida followed by all the other ingredients(meat with
stock, sauce, masalas, maggie, corriender and mint)
Step3 -Cook till everything comes together and gravy thickens.
Step4 - Transfer this to the baking tin, add whisked egg.Bake in oven on 180°till egg is cooked and golden.
***If you don't hv an otg oven you can do it in microwave and also in the pan.
*Paya Curry*
Recipie by Huda Johari Zariwala
INGREDIENTS
6 Paya (washed and each paya cut into 4 pcs)
1 cup curd
1 cup milk
2 onions whole
Whole garam masala (2 bay leaves, 4 green cardamon, 1 black cardamon, 1 stick cinnamon, 4 cloves, 1 tspn jeera)
2 tbspn ginger garlic paste
1 tbspn red chilly powder
1 tbspn jeera dhania powder
1 tspn garam masala powder
1 tbspn haldi powder
2 tbspn wheat flour diluted in water
3 tbspn oil
1 tbspn ghee
Salt to taste
METHOD
Step1 - In a pressure cooker add paya, 2 cups water, 2 whole onions, 1 tspn haldi, 1 tbspn ginger garlic paste and half of whole garam masala.Cook on high heat till 3 whistle then lower the heat and cook for another 20mins.
Step2-Open the cooker and remove the whole onion and grind it to paste.
Step3 - In a pan heat oil and add the remaining whole garam masala when it crackels add the pureed onions and all the dry masala, Saute while you add little by little curd, till oil seprates.
STEP4-Now add this to the cooker with paya and bring everything to a gentel boil, Add in the diluted flour and freshly chopped corriender, mix and pressure cook it till one whistle.
Step5 - Now add in the milk and mix well.Heat ghee in a pan and add 1 tspn of chilly powder add this to the gravy.
Serve hot!!!!
