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MEAT DURBARI RECIPE

Ingredients of this recipe:

1 big sized Onion (Pyaj)


1 " Ginger (Adrak)
2 tblsp chopped Coriander Leaves (Dhania Patta)
2 fresh Green chilli (Hari mirch) slit lengthwise into halves
3 tblsp Clarified Butter (Ghee)
3 - 4 cloves Gralic peeled and coarsely chopped
3 tblsp Wine Vinegar
175 ml warm Water
1 tblsp Tomato (Tamatar) puree

For paste
1 tblsp Sesame seeds (Til)
1 kg Leg of Lamb
1 tblsp Mustard Seeds (Raai / Raee)
1 Bay Leaf (Tej Patta)
2 tblsp Poppy seeds (Khuskhus)
2 " piece Cinnamon (Tuj/Dalchini)
2 - 4 dried Red Chillies
4 Cloves (Lavang)
10 Black Pepper (Kali Mirch)
2 Brown Cardamom (Elaichi Moti)

Method to make this recipe : meat durbari:

• Trim off excess fat from the meat and cut into 2 " cubes.
• Rub the spice paste well into the meat and leave for marination for 4 -6
hours or overnight in the refrigerator.
• Add the salt to garlic and crush to a smooth pulp.
• Melt the ghee over low flame.
• Add the onions and ginger adjust flame to medium and fry them until the
onions are soft.
• Add the garlic paste and fry for a further 2 -3 minutes stiring frequently.
• Add the meat and cook in the onion mixture until all sides of meat are brown.
• Add water and bring to a boil. Cover and simmer until the meat is tender.
• Add the puree, green chillies and coriander leaves.
• Adjust the flame to medium and cook for 3 - 4 minutes stiring continously.
• Remove the pan from the flame and serve hot.

MURGH AFGHANI RECIPE (Chicken With Melon Seed) RECIPE

Ingredients of this recipe:

1 Small whole Chicken


1 tbsp Magaz (Melon Seed) paste
1 1/2 tbsp Cashewnut paste
1 tbsp Khuskhus (Posto / Poppy seeds) paste
1/2 cup Cream
2 tbsp Butter
2 tsp White pepper
Salt To Taste

Method to make this recipe : chicken afgani:

• Clean the chicken and keep aside.


• Make a paste of all the ingredients and marinate the whole chicken well with
this. Keep marinated for four hours.
• Grill in a tandoor (charcoal grill) till golden.
• Serve the murgh afgani hot with onion rings.

KESAR MURG (Saffron Chicken Recipe) RECIPE

Ingredients of this recipe:


6 large pieces Boneless Chicken
1 cup Onion paste
1 tsp Ginger paste
1 1/2 tsp Garlic paste
1/2 tsp Kesar (Saffron)dissolved in a little milk
1 tsp Dhania powder
4 tsp Cashewnut paste
1 cup Curd
2 Bay leaves
1/2 tbsp whole Cloves and green Cardamoms
1/2 cup Oil
3/4 cup Cream
1 tsp White pepper
Chilli powder and Salt as per taste

Method to make this recipe : kesar murgh :

• Heat oil. Add bay leaves and whole garam masala. Add onion, ginger and
garlic paste and fry on low heat till oil separates.
• Add dhania powder, cashewnut paste and stir further.
• Add boneless chicken, curd, salt, pepper, chilli powder and saffron.
• Bring to a boil, reduce heat and simmer till chicken is cooked.
• Whisk in cream. Serve kesar murg hot with tandoori rotis and parathas

CHICKEN CHETTINAD RECIPE

Ingredients of this recipe:


1kg Chicken
2 tsp Poppy seeds
1/2 Grated coconut
1 tsp Fennel seeds
1 tsp Coriander seeds
1/2 tsp Cumin seeds
6-8 no. Whole red chilies
1" stick Cinnamon
3 no. Green cardamom
2 no. Cloves
1/2 tsp Turmeric powder
1 no. Onion, large
2 tsp Ginger, chopped
2 tsp Garlic, chopped
1/2 Star anise
1 tsp Red chili powder
3 no. Tomatoes, medium
1 no. Lemon
10-12 no. Curry leaves
Fresh coriander Garnish.
1/2 cup Oil
Salt To Taste

Method to make this recipe : chicken chettinad:

• Clean the chicken, remove the skin and cut into small pieces.
• Chop the onions and tomatoes separately.
• Roast the whole red chilies, grated coconut, poppy seeds, coriander seeds,
cumin seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds in
oil and grind to a paste for 20mts along with ginger and garlic.
• Heat oil in a vessel and fry the onions till golden, then add curry leaves and
the ground paste and sauté for some time.
• Add the tomatoes, red chili powder and turmeric powder and sauté.
• Add the chicken, mix and cook for 5 minutes and then add 2 cups of water
and lemon juice.
• Cover and cook till the chicken is done.
• Serve chicken chettinad hot garnished with coriander leaves and
accompanied with boiled rice, rotis or tandoori naan .

VEG

CHILLI PANEER RECIPE

Ingredients of this recipe:

350 gms Paneer How to make paneer


2 tsp Salt
1 Egg
1/2 cup Corn Flour
1 tsp Ginger-Garlic Paste
2 cups Coarsely Chopped Onions
2 tbsp Sliced Green Chillies
1 tbsp Soya Sauce
2 tbsp Vinegar
1/4 tsp Ajinomoto
Oil for frying
Little Water

Method to make this recipe : chilly paneer:

• Cut the paner into cubes.


• Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic, ginger and
water to just coat the paneer pieces with the mixture.
• Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in
color.
• Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for
half a minute.
• Add the green chillies, salt, soya sauce, vinegar, ajinomoto and the fried
paneer cubes.
• Mix well, and garnish the chilli paneer with finely cut spring onions and
coriander.

HARA CHANA MASALA RECIPE

Ingredients of this recipe:

1.4 kg Hara Chana


50ml oil
4gm ginger and green chilly, chopped
1gm asafoetida
10gm cloves
10gm bay leaf
10gm salt
3gm sugar
Lemon juice
5gm garam masala powder
Garnishes:
5 gm chopped coriander

Method to make this recipe:

• Heat oil, add cumin, cloves, bay leaf, chopped ginger, green chilli, and saute
for 2 minutes.
• Add hara channa and cook until done.
• Add lemon juice, chopped coriander and garam masala powder.
• Garnish the hara chana masala with chopped corriander and serve hot.
PANEER BHURJI RECIPE

Ingredients of this recipe:

200 gms Paneer How to make paneer


1 tbsp Oil
1/4 tsp Cumin seeds
2 Green Chillies
1 Small Onion
1/4 tsp Turmeric Powder
1/2 tsp Garam Masala Powder
1 tsp Ginger-Garlic Paste
1 medium Tomato
1/2 tsp Salt

Method to make this recipe:

• Chop the onions, tomatoes and chillies finely.


• Heat oil in a deep bottomed pan, add the cumin seeds, chopped onions and
the ginger garlic paste, fry till brown.
• Add the chillies and tomatoes and fry till they are soft and pulpy.
• Add turmeric powder, garam masala powder, salt and little water so that all
the masalas are well combined.
• Add grated paneer and fry for 5 minutes till the paneer blends into the
masala.
• Garnish with chopped coriander and serve hot.

PANEER KOFTA RECIPE

Ingredients of this recipe:


For Koftas:
200 gms Cottage Cheese (Paneer) How to make paneer
2 Potato (Aloo)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Garam Masala
2 tblsp Cornflour
Oil for frying

For Gravy
4 Onion (Pyaj)
4 Tomato (Tamatar)
Coriander Leaves (Dhania Patta)
1/2 cup Curd (Dahi)
1/2 cup Cashewnut (Kaju) Powder
1/2 tsp Cumin Seed (Jeera)
1/2 tsp Salt
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/4 tsp Garam Masala
1 Bay Leaf (Tej Patta)
2 tblsp Clarified Butter (Ghee)

Method to make this recipe : paneer kofta:

• Boil potatoes and peel them.


• Grate paneer and potatoes.
• Add salt, red chili powder, garam masala, cornflour and mix well.
• Make round balls of this mixture.
• Now heat oil in a pan.
• Fry balls in the oil till brown in color.
• Grind onion and tomatoes together.
• Chop coriander leaves very finely.
• Heat oil in a pan.
• Add cumin seed and bay leaf.
• Add onion, tomato paste and brown it, stirring continously.
• When it leaves oil add curd, cashewnut powder, salt, red chili powder,
turmeric, garam masala.
• Stir it continously for a minute.
• Then add 2 cup of water.
• Put on the lid and simmer for 5 minutes.
• While serving reheat the gravy and then add koftas to it.
• Garnish it with chopped coriander leaves.

PANEER COCONUT GRAVY RECIPE

Ingredients of this recipe:

250 gms Cottage Cheese (Paneer) How to make paneer


3 Onion (Pyaj)
4 - 5 cloves Garlic (Lasun)
1 " long piece Ginger (Adrak)
4 Tomato (Tamatar)
Coriander Leaves (Dhania Patta)
2 fresh red chillies
1/2 tsp Cumin Seed (Jeera)
1 tsp Coriander Seeds Powder (Dhania Powder)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/2 tsp Sugar
3 tblsp Groundnut (Moong Fali) Powder
1 cup Coconut Milk
1 tsp Lime or Lemon Juice (Nimbu)
2 tblsp Clarified Butter (Ghee)

Method to make this recipe : paneer coconut gravy:

• Cut paneer in squares.


• Grind onions to a paste.
• Grind tomatoes finely.
• Grind ginger (adrak), garlic (lasun) to a paste.
• Chop coriander leaves (dhania patta) very finely.
• Chop fresh red chillies very finely.
• Roast the groundnuts and grind them to a fine paste.
• To make coconut milk, grate fresh coconut and mince in a grinder with 1 cup
of water. Sieve the mixture and coconut milk is ready.
• Heat clarified butter (ghee) in a pan.
• Add cumin seed (jeera), onion (pyaj) and pink it, stirring continously.
• Add the ginger garlic paste and stir it for 1 minute
• Now add tomato and fresh red chilly.
• Cook for sometime and then add tomato (tamatar).
• Continue cooking it on medium flame till ghee/oil begins to separate.
• Add coriander seeds powder (dhania powder), red chili powder (lal mirchi),
salt, sugar groundnut (moong fali) powder, coconut milk.
• Add the paneer pieces and let the gravy cook till it thickens.
• Take off the fire and serve hot garnish it with well chopped coriander leaves.

PANEER MAKHANA CURRY RECIPE

Ingredients of this recipe:

2 cup Makhana
250 gms Cottage Cheese (Paneer) How to make paneer
4 Onion (Pyaj)
4 Tomato (Tamatar)
1 " long piece Ginger (Adrak)
4 - 5 cloves Garlic (Lasun)
1/2 cup Cream (Malai)
2 cup Milk
1 tsp Red Chily Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/2 tsp Dried Pudina Leaves
1 cup Cashewnut (Kaju)
1/2 tsp Garam Masala
1 tblsp Poppy seeds (Khuskhus)
Coriander Leaves (Dhania Patta)
4 tblsp Clarified Butter (Ghee)

Method to make this recipe : shahi paneer makhana curry:

• Heat clarified butter in a pan.


• Fry makhana in the ghee.
• Cut cottage cheese in samll pieces.
• Mince onion, tomato, garlic, ginger.
• Cut cashewnut in samll pieces.
• Soak poppy seeds in 1/4 cup of water.
• After 1 hour grind the soaked poppy seeds to a fine paste.
• Chop coriander leaves very finely.
• Heat clarified butter in a pan.
• Add onion, tomato, garlic, ginger paste and brown it, stirring continously.
• Add poppy seeds and fry for 2 minutes and then turn off the gas.
• To this mixture add makhana, cottage cheese, cream , salt, red chili pepper,
turmeric, dried pudina leaves.
• Keep this mixture aside for half an hour.
• After half an hour put the pan on the flame and add milk.
• When it comes to a boil add 3 cups of water.
• Simmer it till the makahana are completely done and soft.
• Then add cashewnuts and garam masala.
• After 1 minute put the flame.
• Transfer the mixture to a dish and sprinkle some corainder on it.
• Serve it hot with nan, roti or parantha.

PANEER PASANDA RECIPE

Ingredients of this recipe:

500 gms Cottage Cheese (Paneer) How to make paneer


6 Onion (Pyaj)
400 gms Tomato (Tamatar)
1 " long piece Ginger (Adrak)
2 Green Chilly (Hari Mirch)
1 cup Cream (Malai)
1 cup Curd (Dahi)
100 Butter
1 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1 tsp Dried Pudina Leaves
1/2 tsp Garam Masala
1/2 cup Milk

Method to make this recipe : paneer pasanda:

• Cut cottage cheese in samll pieces.


• Chop onion very finely.
• Grind tomato, ginger, green chilly,.
• Heat butter in a pan.
• Saute onions till pink in color.
• Then add tomato paste.
• Continue cooking it on medium flame till ghee/oil begins to separate.
• Put off the flame.
• Add cottage cheese, cream , curd, salt, red chili powder, turmeric, garam
masala, dried pudina leaves and mix well.
• Keep it aside for an hour.
• Put the pan on the flame and then add milk to the mixture.
• Simmer for 5 minutes and then finally put off the gas.
• Take off the fire and serve hot.

INDIAN VEGETABLE CURRY RECIPE

Ingredients of this recipe:


1/2 medium-sized (100g/4oz) aubergine (eggplant) cut into 2cm x 1cm/¾in x 1/2 in
sticks
2 small carrots (100g/4oz), peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks
100g/4oz/1 cup peas
100g/4oz/1 cup French beans, cut into 2.5cm/1in pieces
1 medium-sized potato (100g/4oz), peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks
50g/2oz/ 1/2 cup freshly grated coconut
4 fresh hot green chillies
2 tbsp white poppy seeds
1 1/4 tsp salt
3 medium-sized tomatoes, roughly chopped
1 tbsp natural plain yogurt
1 tsp garam masala
2 tbsp chopped, fresh green coriander

Method to make this recipe : vegetarian curry:

• Place the aubergine (eggplant), carrots, peas, French beans and potato in a
medium-sized saucepan. Add 250ml/8fl oz/1 cup water. Bring to the boil.
Cover, turn the heat to medium and cook for 4 minutes or until the vegeatbles
are just tender.
• Meanwhile put the coconut, chillies, poppy seeds and salt in the container of
an electric blender. Add 150ml/5fl oz water and grind to a fine paste. Set
aside.
• When the vegetables are cooked, add the spice paste and another 150ml/5fl
oz water. Stir and simmer gently for 5 minutes. Now add the tomatoes, the
yogurt and the garam masala. Stir gently to mix well. Bring to the boil and
simmer gently for 2-3 minutes. Turn into a serving dish and garnish the
vegetable curry with the fresh coriander.