Chicken Korma Recipe
Ingredients: ½ kg chicken 2 tbsp oil 2 cups onion 1 cup cashew nuts 1 tbsp poppy seeds 3 tbsp shredded coconut ¼ cup water 2 tbsp oil 1 bay leaf 1 inch cinnamon stick 3 cardamom 3 cloves 10 black pepper corns 2 tsp…
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Badam Burfi
Ingredients: 1 cup almonds (soaked) ¼ tsp saffron strands 3 tbsps milk ¾ cup sugar ½ cup water 1 tsp ghee ½ tsp of cardamom powder Directions: Soak almonds in hot water for an hour. Peel off almond skin and pat dry with…
Sabudana Khichdi Recipe
Ingredients:
- 2 cups roasted peanuts
- 1 cup sago/sabudana (soaked in water)
- Salt
- 1 tbsp sugar
- 2 tbsp ghee
- 3 sliced green chillies
- 2 ½ cups diced potatoes (boiled)
- Coriander leaves for garnish
Directions:
Begin by making the peanut powder. Roast peanuts for 4 to 5 minutes and grind to a powder consistency.
For the Khichdi, combine soaked sago, peanut powder, salt and sugar in a bowl and mix well.
In a pan, melt ghee and add sliced chilis and boiled potatoes. Mix for a minute until the potatoes are done. Add in sago mixture and stir on medium high heat. Cover the pan and let cook in low flame for 5 to 8 minutes. Garnish with coriander leaves and serve.
Tandoori Roti
Ingredients: 1 tbsp ghee 1 cup curd 1 tsbp baking powder Salt 4 cups wheat flour Directions: In a bowl, combine white flour, ghee, curd, baking powder and salt. Mix and knead until a dough is formed.Cover and let the dough rest for…
Dal Palak
Ingredients: 1 tbsp oil 1 tsp cumin seeds 1 cup tomatoes 1 tbsp minced garlic 1 tsp Coriander powder 2 curry leaves 1 stp chili powder 1 tbsp butter 1 ⅓ cup shredded spinach leaves 1 ½ cup cooked Dal – 4 tbsp and…
Chicken Vindaloo
Ingredients:
- ½ kg chicken
- 2 large onions
- 12-15 dried chillies
- 5 garlic cloves
- 2 tbsps ginger
- Cinnamon stick
- 6 cloves
- ½ cup malt vinegar
- 3 cups water
Directions:
Begin by dicing the onions. Place it in the grinder with garlic, ginger, cinnamon, pepper corns, cloves, cumin seeds, turmeric, salt and dried red chillies. Add a few tablespoons of vinegar in between pulses to achieve the consistency of a fine paste. Set aside.
For the curry, pour water in the pan. Add chicken and mix in the spice paste. Cover lid and let it simmer for 20 minutes. Turn off the flame but keep the cover for another 15 minutes to allow the chicken and spices to rest and the fat floats on top.