Frying tomatoes in butter gives a rich bright color to gravy with out any artificial food colors. 1 lb / 500gms cooked tandoori chicken( Check here for the recipe)To saute and puree. 2 tsp oil1 tbsp butter3 ~ 4 cardamom or as requiredlittle bit mace1 1/2 tsp garlic chopped1/2 kg red tomatoes or about 7-10 medium size tomatoes choppedFor Gravy. 1 1/2 tbsp butter1 1/2 tsp Julienned ginger 1 ~ 2 green chilies,deseeded and julienned1 1/2 tbsp kashmiri red chili powder1/2 cup fresh cream1 1/2 tbsp honey or to tasteSalt to taste1/4 tsp Kasoori methi / Dried fenugreek leavesMethod. / 500gms cooked. 1 1/2 tsp garlic chopped. 1/2 kg red tomatoes. 1 1/2 tbsp butter. 1 1/2 tsp Julienned. 1 1/2 tbsp kashmiri red chili powder. 1/2 cup fresh cream. 1 1/2 tbsp honey. 1/4 tsp
Fry in medium heat. 1 tsp curry powder or 1/2 tsp red chili powder1/2 tsp turmeric powder1 tsp lemon juice1/4 tsp salt For Grinding. 1 tomato, chopped2 green chilies or to taste2" ginger piece, peeled and chopped6 garlic cloves, peeled1/4 cup cilantro 2 thinly sliced coconut, chopped2 tsp Fennel seedsMethod. 1/2 tsp red chili powder. 1/2 tsp turmeric powder. 1/4 tsp salt. 1/4 cup cilantro
4 hard boiled eggs1 tsp red chili powder or to taste1/8 tsp turmeric powderSalt to taste2 tsp oil or as requiredMethod 1. Place the yolk side of the egg on the skillet and fry for till it change to golden brown color or for 2 ~ 3 minutes in low-medium heat. 1/8 tsp turmeric powder
Chicken pieces with bones - 1 lb or 500 kgOnion - 2 (medium - sliced thinly)Ginger garlic paste - 1 tsp eachTurmeric powder - A pinchGreen chili - 1( slit into two)Cilantro & mint leaves - Ar required (minced) Pepper powder - 1/4tsp or to tasteSalt - to tasteWater - ar required. Red chili powder - 2tbsp or to tasteCorainder powder - 1 tbsp or to tasteGaram masala powder - 1/2 tspCurd - 1/2 cupCoconut slices - 5 ~6 ( grind into fine paste)For Seasoning. Oil - 2 tbspFennel Seed or powder/ Sombu - 1/2 tspBay leaves - 2Cinnamon - 1"Method. Check here for parotta/ paratha recipe 1/2 cup
Mutton/ Lamb-1/2kg. Red chilly powder-2tbsp( +/- according to taste). Whole dry red chilly-8. In a pressure pan add the cleaned and washed mutton pieces, onions, ginger and garlic paste, red chilly powder, turmeric powder, salt and 1/4cup water. Pressure cook mutton for 20 mins or until tender. Next in a sauce pan heat oil, when the oil is hot add the whole dry red chilly and curry leaves, now add the pressure cooked mutton along with the gravy to the sauce pan, stir the mutton and cook for about 7 mins until the masala is well coated on all the mutton pieces and dry
We invited my newly wed brother and her wife for lunch that day and i made few dishes like chicken fry, garlic tomato chicken roast, chettinaad mutton curry, and this one
Add mutton and continue frying till the mutton gets slightly cooked. Add cinnamon, cardamom, cloves, star anise, fennel, bay leaves, marathi moggu and fry in a slow
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