Masala Prawns

Ingredients you will need:

Jumbo Prawns (15-20) cleaned and peeled .

Olive Oil for cooking -2 big table-spoon.

Salt – 1 teaspoon

Pepper -1/2 teaspoon

Turmeric powder-1 teaspoon

Chilli powder 1 teaspoon

Coriander powder – 1 teaspoon

Garam masala powder – 1 teaspoon

Onion-one- medium size

cashews (8-10)

1 tablespoon of ginger garlic paste (or  chopped garlic cloves 4-5, ginger shreds 4-5 )

One green chilli (optional)

Tomato puree – 1 cup medium size

Coriander seeds (1/2 tsp)

Cumin seeds (1/2 tsp)

Mustard Seeds (1/2 tsp)

Curry Leaves – 5

Chopped Coriander for garnishing

Preparation time : 10 minutes           Cooking time : 20 minutes 

Serves 2 people

Method :

Heat oil in pan,   add chopped onions first saute for a minute and then add ginger garlic  paste and chili.

Fry the  onions  until you see them turning slightly brown.

Add the cashews and saute for a minute till they get slight golden colour.

Start  adding spices :red chilli  powder,turmeric,coriander powder , salt, pepper, garam masala.

Saute for a minute then add tomato puree.

Once you see oil is separated from gravy,turn the gas off.

Cool and grind  it into a fine paste , it now has more creamy and consistent gravy texture.

On a flat plan, add one tablespoon of oil, add the crushed coriander seeds, cumin seeds, mustard seeds, one chopped pod of garlic  and curry leaves.

Once the mustard seeds splutter add the prawns and let the prawns cook  for 5-10 minutes on medium flame.

Add these cooked prawns into the gravy , mix well and simmer it  on low flame covered for 5 minutes.

Garnish with  chopped coriander .

Your masala Prawns  are ready , you can enjoy it with steamed rice or naan.

 

Chicken Nihari

This dish is  quite popular in India and Pakistan. It is spicy , aromatic , melting in mouth Mughlai recipe which all chicken lovers crave for. I have used the Nihari Masala along with some other spices from my kitchen. Although the packet says to add one full of it  into 1 Kg of chicken, I found quite  much chilli in there for my taste buds when I tried it last time  ,so  this time I have  just added 2 tbsp of it for flavor and aroma and  I haven’t  tried  making my own nihari masala yet . Next time may be 🙂

Ingredients you will need:

Chicken  with bones  500 gms

Oil for cooking – half cup.

Salt – 1 teaspoon

Pepper -1/2 teaspoon

Turmeric powder-1 teaspoon

coriander powder-1 teaspoon

Chilli powder 1 teaspoon

Onion-1 medium size sliced

Ginger and garlic paste ( 2 tbsp)

clarified butter ( ghee ): 1 tablespoon

Shan Nihari Masala- 2 tablespoons

wheat Flour -3 tablespoon

for garnishing- One green chilli ,ginger julienne cut, chopped Coriander,lemon wedges, fried onions

Preparation time : 15 minutes           Cooking time : 3 hours 

Serves 2-3 people

Method :

Put oil and ghee in the cooking pot on medium flame , add in the sliced onions and fry them till light golden brown.

Add in  ginger garlic paste  and fry for a minute.

Add chicken pieces to the pot and fry for another few minutes.

Start adding spices : salt, pepper, chilli powder,turmeric,coriander powder and nihari mix  .Saute for some time till you see oil separates from gravy.

Add  about 4-5 cups of water in it , cover the lid and keep it on low flame for about 2 hours. ( You can check it between and stir the mix after every half an hour )

Check if chicken is tender enough , You have to cook  it till  the chicken flesh start separating from the bones .

Roast the normal wheat flour till golden brown in a pan and mix with one cup of water and add to the nihari pot and stir well till liquid starts thickening.

Cover and cook for another 15 minutes . check for the salt and add if necessary. ( There is salt already in the Nihari mix as well so check before adding salt ) .

Turn off the flame , Garnish with chopped coriander, chillies ,ginger and lemon and some fried onions .  Your chicken Nihari is ready  , you can enjoy it with steamed rice or naan.

The dish is also cooked with beef  and mutton but they takes way more time  around 6-7 hours since it is slowly cooked on low flame.

 

Mutton Qorma Eid Style

Last week I had few requests for Qorma recipe after I posted pictures on Instagram  on Eid.So as promised here is the recipe.

Preparation Time: 20 min                                                                  Cooking time : 60 minutes

Serves- 4-5 people

Ingredients

Lamb/Mutton  1 kg

2  big  onion ( paste )

Fresh Ginger and  Garlic paste (100 gm)

Green chillies 1  (sliced) ,Depending on hotness of chili

Fresh Cream 1 cup,

Concentrate Tomato paste 2 Tablespoon.

Salt 1 tablespoon

Cumin Powder  1 teaspoon

Turmeric       1 teaspoon

Chili Powder ( 1/2 teaspoon) Depends on your spice level.

Coriander powder 1 teaspoon.

Garam masala ½ teaspoon

Cumin Seeds,(one teaspoon)

Peppercorns(4-5)

Clove(2-4)

Cardamom (4)

Cinnamon Stick(one small piece,half an inch)

Bay Leaves (2-3 )

Oil – 100 ml

Lemon Juice and chopped coriander leaves for Garnishing

Method: 

1. Grind onion as paste and ginger garlic as a paste .
2. slit  chilli into long 4 pieces.
3. In a wok/pan  heat oil  and  add whole spices first,
4. Let them splutter them for a minute or less.
5. Add the ginger garlic   paste with chilli pieces.
6. Fry for two mins on low flame.
7. Now add the onion paste , fry them until the paste becomes golden brown and you see a fine aroma coming out.
8. Add all the powdered spices (chili,turmeric,coriander,cumin) now, and fry for a minute,
9. Now add mutton pieces. Sauté for 5-7 minutes.
10. Put in tomato paste and salt. Saute for 5 minutes till oil start separating a bit from curry.
11. Add the fresh cream now and stir, put the lid on for another 10 minutes.
12. Add one and half cup of water and cook it on low flame for 10-15  minutes in pressure cooker(5-6 whistles)
13. You can check now, if mutton pieces are soft enough for you , Some people like them too soft, so they add a little water 50 ml and cook for another 10-15 mins or until they come up really soft as per your liking)
14. Add garam masala and mix .Simmer for 5 minutes.The Qorma should not be too liquid or two thick.
15. Before serving add  lemon juice and some chopped coriander leaves on top for garnishing .

 

Fiery Chicken in Red Sauce

 

Sometimes I miss eating very spicy food although that makes me cry , my face all red and my nose running 😛 but I still enjoy it. This recipe is dedicated to one of those days and similar people like me.

Preparation time : 15 minutes           Cooking time : 20 minutes

Serves 2 people

Ingredients you will need:

Chicken boneless  200-250 gms small pieces

Green chili -1 big

Salt – 1 teaspoon

Pepper -1 teaspoon

Turmeric powder-1 teaspoon

Chilli powder 1 teaspoon

garlic cloves 4 finely chopped

yogurt -1 cup

Harissa sauce- 1 tablespoon  ( If you don’t have Harissa sauce at home, you can grind 3-4 red chillies with 4 garlic cloves ,add some water and use that paste)

Tomato paste – concentrated 1 tablespoon

Oil for cooking -2  tablespoons

Coriander for garnishing

Method :

Finely chop garlic and green chili 

Marinate the chicken with salt, pepper, chilli powder,turmeric,yogurt and chopped chili and garlic .Refrigerate for an hour at least.

I kept for 3 hours.

Now heat oil in pan at medium flame,  add the marinated chicken and start frying till chicken looks cooked.

Now add the tomato paste and cook on low flame,

Also add harissa sauce . Cover and cook for another 5 minutes.

Now add the chopped coriander and cook for 5 mins.The curry already looks red by now.

Your fiery chicken is ready , Enjoy it with steamed rice or naan.

 

Garden salad with grilled chicken

I like this salad as it has chicken and eggs which makes you full and you don’t feel hungry after one or two  hours . The spicy flavor of grilled chicken satiate my spice cravings too.

               Preparation Time: 15 mins         Cooking time :10mins

                                   Serves – 2 

Ingredients:

2 boiled eggs

Tomato    1 big

yellow pepper  1/2 medium

Feta cheese-few cubes

1 carrot- shredded

courgette-1/2

onion-few slices(optional)

boiled corns- canned ( 50 gm)

lettuce (10 big leaves)

Salt -1:2 teaspoon

Pepper-1/4 teaspoon

chicken boneless  (200 gms)

barbecue powder -1 spoon

Garlic Powder-1/2 teaspoon

chili powder-1/2 teaspoon

1 tablespoon Olive oil

Dressing for Salad- I had already in my fridge, used Caeser Salad Dressing One tbs. ( otherwise you can prepare you own dressing -> 1 tbs mayonnaise ,one teaspoon olive oil,vinegar few drops , sprinkle salt ,pepper, other herbs as you like and  mix well)

Directions :

Marinate the chicken with salt,pepper, chili powder , garlic powder ,barbecue powder and some olive oil . Keep it aside for sometime before you think to prepare your salad.

Grill the chicken pieces first.

Chop lettuce, tomatoes ,pepper and onion.

Grate carrot and courgette and mix everything in salad bowl.

Slice the boiled eggs , add to your salad bowl.

Add the boiled corns and cheese cubes as well.

Now add grilled chicken , salad dressing . Mix well

Enjoy !!

Ijaa (Chakchouka with Sausage )

Chakchouka ( read as Shakshuka)  is quite popular mediterranean food and easy to cook as well . In Algeria and Tunisia they add merguez (sausages ) to it which even makes it more tasty!

Do give it a try, I am sure you will love this combination of eggs,sausages, and spices

Preparation time : 10 minutes                                            Cooking time : 15-20 mins

Serves :2 

Ingredients

Tomato  1 medium size ,cut into big pieces

Onion-1  medium size,finely chopped

Green pepper  –  1/2 ,finely chopped

Garlic -4 big cloves finely chopped

Sausages -2

Tomato puree or sauce -2 tablespoon

Green chili -1 (medium hot) finely chopped

Salt -1 teaspoon

Pepper-1/2 teaspoon

Cumin powder-1/2 teaspoon

chili powder-1/2 teaspoon

paprika powder -1/2 teaspoon

Persil  (for dressing)

2 big eggs

2 tablespoon Olive oil

(You can even add Harisa to it, if you like very spicy,I prefer it medium hot.

**Harisa is chili paste for my friends who donot know.

*If is hard to find freshly made sausages like in India , it can be substituted with kebab or small meat balls made  from keema)

Directions:

In a wok/pan  heat oil  and  add chopped onion,garlic,chili and green pepper and fry them for 3-4 minutes on medium flame.

Add the spices and fry for a minute.

,

Add now tomatoes. Sauté for 2 minutes.

Now add pieces of sausage,and fry them until they look cooked.

 

Now add  tomato paste  and salt.Cover the lid for 3-4 minutes on low flame.

Now add eggs on top, do not move the eggs and let it cook on low flame.

Top it with some persil or coriander and enjoy with bread .

Pulao – Basmati Rice cooked with Chicken,Spices and Pickle

This is an easy recipe, tastes good too,  especially for people who love the aroma and taste of Indian Pickles.

Preparation Time:15-20 minutes                   Cooking time:20 minutes

Eating time : 5 mins 😛

Serves :2

Ingredients:

1 Potato peeled ,cut into small pieces

chicken boneless 150 gm

Green peas- half cup

green pepper- half

ginger-same amount as garlic,finely chopped

garlic-2-3 cloves ,finely chopped

2 cups  basmati rice soaked in water for 15-20 mins.(for 2 cups rice take 2 cups of water to soak them)

1 tablespoon – Mixed pickle ( from Indian store)

1 teaspoon salt

1/2 teaspoon turmeric,

1/2 teaspoon cumin powder

1/2 teaspoon chili powder

1 teaspoon cumin seeds for frying, 1 bay leaf.

1 tablespoon olive oil.

Directions :

Put  oil in wok or cooker and heat for a minute ,add cumin seeds  and let it splutter.

Add  chicken pieces and the spices over chicken ,fry the chicken for a minute.

Add green pepper to your cooker and fry  for another 2-3 minutes on medium flame.

Now add potatoes and peas and cook for another 2 minutes.

Now add pickle to the sauce ,

and add the rice to cooker along with its water.

Add 1 bay leaf and close the lid of cooker/pot and let it cook on low flame for 10-15 minutes.

For cooker I cook it upto 2 whistles and turn it off.If you are cooking in other pot,cover it and cook over low flame and check in between if rice are cooked .Enjoy it with raita  or simple pulao is also good enough.

Mahchi(Mahshi) – Baked Vegetables Stuffed with Rice,Minced Meat !

This dish is Algerian,  my husband calls it Mahshi but writes as Mahchi in french , I absolutely loved it,

It has rice, some minced meat, veggies,some spicy sauce and cheese on top! ,

absolutely finger licking and lip smacking good!

                                  Preparation Time: 15 mins         Cooking time :30- 40 mins

                                   Serves – 2 

Ingredients:

Potato 1 big

Tomato    1 big

Green pepper     1 medium

Brinjal      half, medium

Minced meat (100-200 gms) Depends, if you want to add more meat and less rice in stuffing or vice-versa .

Boiled rice, 2 cups

Tomato puree or sauce -1 cup for sauce

Green chili -1

Salt -1 teaspoon

Pepper-1/2 teaspoon

Cumin powder-1/2 teaspoon

Garlic Powder-1/2 teaspoon

chili powder-1/2 teaspoon

Dry origano,Persil  (to sprinkle on sauce)

Shredded Cheese for topping

2 tablespoon Olive oil

Directions :

Peel the vegetables and make them hollow like this :

Now we will first prepare the stuffing of rice with minced meat.

Put one tablespoon of olive oil in pan, Add minced meat, Fry it with spices(salt,chili powder,cumin powder,garlic powder,pepper )  and add rice to it,

Fry the rice well and put off the flame.

Now stuff the vegetables with this rice stuffing.

Place them in baking tray.

After this, we will prepare the sauce to pour it over the stuffed vegetables,

Take oil in pan, add tomato puree, sprinkle some salt, pepper,chili powder, dried oregano and persil  on the sauce and mix with a spoon, add the chopped chili to it as well!

When you see oil separating from sauce, turn off the flame and pour it over the stuffed vegetables.

Cover them with some cheese and bake them for 20 minutes for 250 degree Celsius.Depends on your oven too if they are slow or fast, you need to adjust accordingly.

Enjoy different flavour of veggies with rice stuffing and sauce!

Baingan -(Brinjals in sauce made of onion,tomatoes and Yogurt)

This recipe I have learnt few months before and I am in love with it ! So sharing it with you all.

It is a simple vegetarian dish of brinjals,many people don’t like the plain taste of brinjals ;but if you combine it well with the onion,tomatoes and spices , it is just so delicious!

Preparation time:15 mins                                                                       Cooking time:30 minutes

Serves: 2-3

Ingredients :

Brinjal , 1 Big ( ~ 400 grams),cut into small pieces.

onion (1  medium, finely chopped)   

Green chillies 1 piece (chopped)

tomato Puree 1  small Cup(100 ml) or freshly cut tomatoes

yogurt.(1 cup)

Salt 1 tablespoon

Cumin Powder  ½ teaspoon

Turmeric       ½ teaspoon

Chili Powder ( 1/4 teaspoon) Depends on your spice level.

Cumin Seeds, (1 teaspoon each)

Garam Masala(½ teaspoon)

Oil – 2 tablespoon

Chopped coriander leaves for Garnishing

Method: 

In a wok/pan  heat 1 tablespoon of oil  and  add cumin seeds.

Splutter them for a minute or less.   Add brinjal pieces and saute them for 10 minutes on medium flame.             

Take out the brinjal from wok in a plate.

Add  one table spoon of oil in wok, now add finely chopped   onion and chilli pieces.

Fry the chopped onions and green chillies. Saute till the onions become light brown.

Add the spices and fry for a minute.

Now  tomato puree  and salt.  Fry for a minute.

Add  back brinjals  to sauce, Add pinch of garam masala,

Put the lid on and cook on low flame for 10  minutes.

Now add yogurt to wok, mix and put back the lid for another 5 minutes.

Check before turning off the flame if brinjal pieces are soft, else cook for another 5 mins on low flame.

Garnish with some chopped coriander and enjoy with rice or roti(indian bread,also called chapati, )

Murgh Achari or Achari Chicken ( Chicken in pickled sauce)

If you are bored of regular curries of Chicken, try this one! It has a different tangy taste resembling Pickle(Achaar)  and fast to cook as well , the taste of different seeds used make it so unique! You can opt out  adding garam masala if you don’t want too spicy, the green chilies used are medium spicy in this recipe. Some people also add actual pickle one spoon full, I prefer it simple for dinner .

Preparation time – 15 minutes                                                                Cooking time – 30 minutes

Serves  2-3 people

Ingredients 

Chicken 200-250 grams

1  medium onion ( finely chopped)

Fresh Ginger and  Garlic chopped (3-4 cloves ,chopped ginger should be same amount as garlic)

Green chillies 2 pieces (sliced) ,Depending on hotness of chili

Yogurt 1 cup,tomato Puree or diced tomatoes 1 Cup

Salt 1 tablespoon

Cumin Powder  ½ teaspoon

Turmeric       ½ teaspoon

Chili Powder ( 1/4 teaspoon) Depends on your spice level.

Garam masala ½ teaspoon

Cumin Seeds, Onion seeds, Fenugreek Seeds,Coriander Seeds,Fennel Seeds for frying (1 teaspoon each)

Oil – 2 tablespoon

Garam Masala and Mint leaves for Garnishing

Method: 

Grind onion,ginger garlic as a paste or finely chopped using chopper.

slit each chilli into long 4 pieces),

In a wok/pan  heat oil  and  add cumin seeds ,onion seeds,fenugreek ,coriander,fennel seeds.

Splutter them for a minute or less.

Add the  onion and ginger garlic   paste and chillies

(fry the chopped onions and green chillies. Saute till the onions become light brown.

Add the spices and fry for a minute, add now chicken. Sauté for 5 minutes

Now  tomato paste and salt. Put the lid on and cook the chicken on low flame for 7-8  minutes.

Add yogurt now and stir, put the lid on for another 3-4 minutes.

Add  garam masala and some mint leaves for garnishing .

Serve hot with chapati or rice .

Link for the video —>>Achari chicken