Sunday, 30 October 2011

Indian Chicken Recipes

Indian Chicken Recipes;
Butter Chicken

1/4 pint/150ml natural yogurt
2 ounces/50g ground almonds
1 1/2 tsp chili powder
1/4 tsp crushed bay leaves
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods
1 tsp ginger pulp
1 tsp garlic pulp
14 ounce/400g can tomatoes
1 1/4 tsp salt
2 pounds/1kg chicken, skinned, boned and cubed
3 ounces/75g butter
1 tbsp corn oil
2 medium onions, sliced
2 tbsp fresh coriander, chopped
4 tbsp cream

How to make butter chicken :
  • Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
  • Put the chicken into a large mixing bowl and pour over the yogurt mixture.
  • Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.
  • Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.

Chicken Afgani

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

How to make 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.

Chicken Chettinad

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

How to make 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 .

Chicken Curry

1 tbsp butter
1 cup chopped apple
1 cup sliced celery
1 clove garlic, minced
1/2 cup chopped onion
2 tbsp cornstarch
2 to 3 tsp curry powder
3/4 cup cold chicken stock
2 cups milk
2 cups cooked chicken, diced
1 (3 ounce) can mushrooms, drained
Salt To Taste
Rice Ring
1/4 cup butter
1/2 cup chopped onion
1/4 cup slivered almonds
1/2 cup light raisins
6 cups hot cooked rice
6 1/2 cup ring mold

How to make curry chicken :
  • Melt butter in saucepan; add apple, celery, garlic and onion. Cook until onion is tender. Combine cornstarch, curry powder, 3/4 teaspoon salt and broth.
  • Stir into onion mixture; add milk. Cook until thickened, stirring constantly. Add chicken and mushrooms; stir and heat through. Serve over rice ring.
  • Rice Ring : Melt butter in skillet; add onion and almonds (until golden). Add raisins; heat until plump. Add all to rice and mix.
  • Press mixture into greased mold. Unmold at once on platter and fill with indian chicken curry.

Chicken Dilruba

2 medium onions
1 cup milk
2 tbs chopped fresh ginger root
2 tbsp Punjabi garam masala
6 tbs butter or vegetable oil
1 tsp ground turmeric
3-4 lb. chicken, skin removed, cut
2-3 fresh green cayenne peppers, minced, into small pieces or serranos/jalapenos as substitute
1 cup fresh plain yogurt
Salt and ground cayenne to taste
1/4 cup almonds, ground A few strands whole saffron, soaked in 2 tbs. warm milk
1/4 cup walnuts, ground

  • Minced fresh cilantro and whole 1/4 cup melon, pumpkin or squash seeds almonds/cashews for garnish (optional), ground
  • Put the onions and ginger in a blender or food processor and process into a smooth paste (consistency of apple sauce).
  • Heat the butter or oil in a heavy, deep skillet and gently brown the onion-ginger mixture, stirring often. Add the chicken and yogurt.
  • Combine well and cook over medium heat until the mixture becomes rather dry and the chicken begins to brown.
  • Grind the almonds, walnuts and melon seeds until quite fine. Stir them into the milk, then add the mixture to the chicken along with the garam masala, turmeric, chili peppers, salt and ground cayenne.
  • Cook over medium heat, stirring often, until the chicken is very tender and the sauce is very thick (about 10-15 minutes). Stir in the saffron/milk mixture and cook 1-2 minutes longer. Serve chicken dilruba with roti, naan or paratha.

Murgh Do Pyaaza

1 chicken
1/2 -1 tsp salt
2 tbsp lemon juice
3/4th cup ghee
4 large onions (chopped)
2 flakes garlic (crushed)
2 cups /142ml curd / plain yogurt
11/4th cups water


6 cloves
1 brown cardamom
12 black peppercorns
2 pieces cinnamon stick
1/2 tsp ground ginger
1 tsp turmeric powder
1 tsp red chili powder


1 tsp garam masala powder
225gms tomatoes (peeled & halved)
1 medium onion (chopped and fried)

How to make murg do pyaaz:

  • Cut the chicken into four or eight pieces. Mix the salt and lemon juice and rub all over the chicken. Set aside for 30 minutes.
  • Heat the ghee in a deep pan and add the first four spices. Stir well then add the chicken, onion ,garlic and remaining spices.
  • Cook gently for 15 minutes, stirring continuously.
  • Add the curd / yogurt and stir for 5 minutes over a low heat. Add the water, cover and simmer for 40-50 minutes, or until the chicken is tender.
  • Sprinkle the top with garam masala powder, arrange the tomatoes around the dish and cover with the onion.
  • Cook murgh do pyaaza over moderate oven (180 degree C, 350 degree F, gas mark 4) for 10 minutes before serving.

Chicken Drumsticks

6 Chicken Drumsticks
1 tbsp ginger-garlic paste
2 tbsp All-purpose flour (maida)
2 tbsp corn flour
2 eggs (beaten)
1/4 tsp pepper / chili powder
A pinch of sugar
Salt To Taste
1 tbsp Soya sauce
Oil for frying

How to make chicken drumsticks:

  • In a bowl add Soya sauce, ginger-garlic paste, sugar.
  • Add chicken wings coat well and set aside for 1/2 hour.
  • Make a smooth batter by adding corn flour, all purpose flour, salt, pepper and beat in the eggs .
  • Heat oil in a wok / kadhai.
  • Dip each wing in the batter and coat evenly and deep fry the drumsticks till golden brown.
  • Serve chicken drumsticks hot with thin slices of onions and lemon.

Chicken Korma

1 (2 1/2 pound) cut-up chicken
2 cups yogurt
3 cloves garlic
2 medium onions, chopped
1 tsp paprika
2 tsp fresh ginger, chopped
2 tsp peanut or sunflower oil
2 tsp ground coriander
1/2 tsp ground chili
1 tsp cumin
Seeds of 2 peeled cardamom pod
1 tsp poppy seed
1 tsp turmeric
1 bay leaf
2 tbsp fresh coriander, chopped

How to make chicken korma:

  • Place chicken in bowl and marinate in yogurt, 1 clove garlic, half an onion, paprika, ginger, salt and pepper for a few hours.
  • Heat oil in large heavy casserole; gently sauté remaining onion and garlic for 1 minute. Remove and set aside.
  • Add to casserole the coriander, chili, cumin, cardamom seeds, poppy seed and turmeric. Fry for a few minutes. Add the chicken. Pour enough water to cover and add remaining marinade.
  • Add onion and garlic with bay leaf. Simmer 45 minutes or until chicken is tender. Sprinkle the chicken korma with fresh coriander and serve.

Murgh Makhani


Chicken Marination
800 gms Chicken Pieces (boneless)
1 tsp Coriander Powder
1 tblsp sour Curd
2 tsp Ginger Paste
2 tsp Garlic Paste
1 tblsp lemon juice
1 tsp Cumin Powder
1 Onion paste
1 tsp Red Chilli Powder
Salt to taste
Few drops of orange color
4 large tomatoes chopped
4 tblsp Butter
1 tblsp Fresh Cream
1 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Red Chilli Powder
1 tsp Black Pepper Powder
2 tsp Ginger finely chopped
2 tsp Green Chilly finely chopped
salt to taste
sugar to taste
Melted Butter
Fresh Cream
Coriander Leaves finely chopped

How to make murgh makhani :

  • Make small cuts in the chicken pieces.
  • Mix all the marinate ingredients. Mix the the chicken pieces and the marinate.
  • Let the chicken marinate for a few hours.
  • Take half the butter in a heavy bottom wok and put in the chicken with the marinade. Cover it and cook till the chicken is fully cooked. Stir fry the chicken for some time.
  • Now heat the remaining butter in a saucepan and add the red chilli, coriander, cumin and black pepper powders.
  • Fry for some time then add the chopped tomatoes, sugar, salt and cook on medium flame till the puree thickens and the fat separates.
  • Add the beaten cream and cook on low flame for few minutes.
  • Then add the chicken pieces along with chopped ginger and green chillies to the gravy. Cover and simmer on low heat till the curry is hot simmering hot.
  • While serving pour the melted butter and garnish with fresh cream and finely chopped coriander leaves.
  • Serve the Murgh Makhani hot with rice or naan.

Chicken Pakora


500 gm Boneless Chicken Pieces
2 tbsp Oil
1 tsp Ground Cumin
1 1/2 tsp Salt
1-2 each Chopped Green Chillies (Jalapeno)
1 Chopped Onion
1 tsp Ginger-Garlic paste
2 tsp Vinegar
1 cup Curd
1 tsp Lemon juice


  • Put everything but chicken and batter in blender and blend till fine
  • Marinate the chicken pcs with the resulting mixture
  • Keep in the fridge for 40 minutes.
  • Put chicken in batter
  • Deep fry it until its colour changes to golden brown Condiments
  • Serve the chicken pakora with coriander or mint chutney or tomato ketchup

Chicken Tikka

1 (3 to 4 pound) chicken
1 1/2 cups yogurt
1 tbsp paprika
4 garlic cloves, pressed
1/8 tsp chili peppers
1 tsp salt
1/4 tsp cinnamon
1/2 tsp ground cumin
1/8 tsp ground cloves
A spritzer of the type used to mist plants or dampen clothes for ironing for the barbecue flare ups.

Ho to make indian barbecue chicken :

  • Wash the chicken and cut it up. Cut off and discard as much of the fat as possible from under the skin, because the fat catches fire while cooking and causes the chicken to burn. Dry the pieces.
  • For the marinade, combine all the remaining ingredients.
  • Mix the marinade and the chicken and leave it all day in the fridge, turning once or twice.
  • To barbecue, either a wood or a charcoal fire will do. Turn the chicken often so that it doesn't burn, and when the fire does flare up, extinguish the blaze by spraying it with water from your spritzer. It takes about 30 minutes to cook the chicken tikka.
Chicken Tikka Masala

Part A:
2 lbs. boneless chicken breast
1/4 cup yogurt
3 tsp minced ginger
3 tsp crushed garlic
1/4 tsp white pepper
1/4 tsp cumin powder
1/4 tsp mace
1/4 tsp nutmeg
1/4 tsp green cardamom powder
1/4 tsp chili powder
1/4 tsp turmeric
3 tbsp lemon juice
4 tbsp vegetable oil
Melted margarine (for basting)
Part B:
5 oz. tomato paste
10 oz. tomato puree
2 lbs. tomatoes, chopped
2 tsp ginger paste
2 tsp garlic paste
2 tsp green chilies
1 tbsp red chili powder
2 tsp cloves
8 green cardamoms
Salt To Taste
3 tbsp butter
2/3 cup cream
1 tsp fenugreek
2 tsp ginger, julienned
honey to taste


  • Whisk all of the ingredients in Part A together in a large bowl. Add the chicken breast, cut into 2 inch cubes.
  • Marinate overnight in the refrigerator. Preheat oven to 350º F. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes.
  • While doing this, make the sauce in Part B. Deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water.
  • Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir.
  • If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken tikka masala

Chilli Chicken

500-600gms. boneless chicken (cut into1-inch cubes)
2 tbsp Soya sauce
1 egg
2 tbsp corn flour / corn starch
5-6 green chilies (finely chopped)
2 green onion tops (finely chopped), if available
1 tsp garlic paste
Salt To Taste
1/2 tsp white pepper powder or to taste
1 tsp sugar
A pinch of ajinomoto (optional)
2 cups chicken broth / water
1 tbsp oil
Oil to fry

How to make chili chicken :

  • Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.
  • Heat oil and deep fry the marinated chicken pieces till golden brown.
  • Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.
  • Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.
  • Add fried chicken pieces to it and cook for few minutes.
  • Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. Cook for 2-3 minutes.
  • Serve chilli chicken hot garnished with chopped green onion tops. Goes well with steamed / boiled rice.
Coconut Curry Chicken

1/4 cup whole unsalted cashews
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
Salt To Taste
1/4 cup vegetable oil
1/4 tsp black mustard seeds
1/4 tsp cumin seeds
1/4 tsp ground coriander
1 tbsp curry powder
1 medium onion, thinly sliced
1 tsp finely grated fresh ginger
1 garlic clove, minced
1 (14 ounce) can unsweetened coconut milk
1/4 cup frozen peas
2 tbsp chopped cilantro

How to make chicken with coconut milk:
  • Preheat the oven to 350 degrees F.
  • Spread the cashews in a pie plate and bake for 5 minutes, or until fragrant and lightly toasted. Transfer to a plate to cool.
  • Lightly season the chicken with salt. In a large, deep skillet, heat 3 tablespoons of the oil until smoking.
  • Add the chicken and cook over moderately high heat until golden brown, about 1 1/2 minutes per side. Transfer the chicken to a plate and reduce the heat to moderate.
  • Add the remaining 1 tablespoon of oil to the skillet and heat until smoking. Add the mustard seeds and cook for about 1 minute, or until they stop popping. Add the cumin seeds, coriander and curry powder, and cook, stirring occasionally, until fragrant, about 1 minute.
  • Add the onion, ginger and garlic, and cook until the onion softens, about 10 minutes; if the mixture seems dry, add up to 1/4 cup of water to prevent sticking.
  • Stir in the coconut milk and bring to a boil. Reduce the heat to low. Return the chicken to the skillet and simmer until cooked through, about 5 minutes. Stir in the peas and cook for 1 minute. Transfer the coconut chicken curry to a bowl, sprinkle with the cilantro and cashews and serve.
Murg Musallam

10 flakes garlic (crushed)
2 tbsp grated ginger
Salt To Taste
1 cup curd or plain yogurt
1 tbsp lemon juice
1 chicken
1 cup long grain rice
3/4th cup shelled peas
6 bay leaves
1 cup ghee
2 large onions (finely chopped)
225gms/1/2 lb tomatoes (peeled & sliced)
2 cups hot water
3 tbsp chopped coriander leaves


2 tsp garam masala powder
1 tbsp turmeric powder
8 cloves
6 black peppercorns
1 brown cardamom
1 tsp red chili powder
1 tbsp roasted coriander powder
1 tsp cumin seeds
1/2 tsp saffron strands

How to make chicken murgh musallam :

  • Mix three-quarter of garlic with half the ginger, half the garam masala, 1 tbsp. salt, 1/3rd of turmeric, half of curd and the lemon juice and mix to paste.
  • Make small cuts in the chicken flesh and rub the paste all over and in the cavity. keep aside for 2 hours.
  • Half cook the rice with peas, remaining garlic , 4 cloves, peppercorns, 1/2 tsp. salt, brown cardamom and 4 bay leaves and water and use to stuff chicken.
  • Heat the ghee in saucepan and fry the chicken until brown all over, being careful not to let the stuffing out. Drain the chicken.
  • In another pan fry half onions in the remaining ghee with 2 bay leaves, remaining cloves and green cardamoms, until golden.
  • Add the remaining turmeric and chili powder. Make a paste grinding together the coriander and cumin seeds and the remaining onion and grated ginger.
  • Cook, stirring, for 5-10 minutes, until the ghee starts to separate. add the remaining curd, the tomato and 1/2 tsp. salt.
  • Add the chicken to the pan and baste with the spice mixture. Pour over 300ml/ 11/4 cups of water, cover and cook in a moderately hot oven (200 degree centigrade, 400 degree Fahrenheit, gas mark 6) for 1 hour.
  • Steep the saffron in the remaining garam masala powder and coriander leaves before serving murgh musallam.
Saag Chicken

3 pounds chicken pieces, skinned
5 cloves garlic, minced
2 large onions, minced
2 large tomatoes, crushed
1-inch piece ginger, minced
4 tbsp milk
4 bunches spinach, washed and chopped
2 tbsp butter
1/2 tsp cayenne pepper
1 tsp coriander powder
1/2 tsp turmeric
2 large cardamom pods
2 cloves
7 tbsp vegetable oil
1 tsp garam masala
1/2 tsp salt

How to make chicken sag :

  • Fry the chicken lightly in 4 tablespoon of oil for 3-4 minutes until lightly browned and set aside.
  • Put the spinach into a deep pan; add 1/4 cup water. Bring to boil and remove from heat. When cool, grind in blender and set aside.
  • Heat the remaining oil and add ginger, garlic and onions; sauté until lightly brown. Add tomatoes, salt, cayenne, coriander powder, turmeric, cloves, and cardamom.
  • Sprinkle with one tablespoon water. Cook for 10 minutes over low heat. Add chicken and milk. Simmer until the chicken is tender.
  • Add spinach and garam masala. Cook until spinach starts sticking to pan. Remove from heat. Add butter to chicken saag and cover until ready to serve.

Saturday, 29 October 2011



                                                                  Bhindi Bhaji

1 pound okra
2 medium onions, chopped
1/4 tsp garlic paste or powder
1/4 tsp coriander paste or powder
1/8 tsp cumin
3 large tomatoes
2 tsp oil
1/2 cup chopped cilantro

How to make bhindi dopiaza :

  • Cut the tip and the very bottom from the okra just to clean it, but do not slice.
  • Heat oil in a pan over medium heat. Add onion and cook for 3 minutes.
  • Add all ingredients except okra, tomato and cilantro. Cook for 3 minutes. Add okra, then cook for 6 to 8 minutes. Garnish with tomato and cilantro.
  • Serve the bhindi bhaji with rice, naan or pita bread.

                                                                     Ghiye Ke Kofte

For the kofte:

4 cups (500 gms) Ghiya or Lauki (bottlegourd), peeled and grated
1/2 tsp Ginger paste
1/2 tsp Sendha namak (rock salt)
1/2 tsp Kali mirch, pissi (black pepper powder)
2 tbsp Singhare ka atta (waterchestnut flour)
Oil for deep-frying
For the gravy:
2 tbsp Ghee (clarified butter)
1 tsp Jeera (cumin seeds)
1 tsp Ginger, finely chopped
1/4cup (50 gms) Dahi (yogurt), beaten smooth
1/4 cup Khus-khus (poppy seeds) soaked in milk for 1/2 hour
1 1/2 tsp Dhania (coriander) powder
1 1/2 tsp Sendha namak (rock salt)
1/4 tsp Chilli powder
Hara dhania (green coriander), chopped for garnishing

How to make lauki ke kofte:

  • Squeeze water out of the ghiya; mix in salt, ginger and black pepper. Sauté over high flame, to dry up excess liquid and leave to cool.
  • Add singhare ka atta, mix well and shape into walnut sized balls.
  • Deep-fry koftas to a golden brown over high flame and keep aside.
  • Heat ghee; add jeera followed by ginger and sauté to a light brown.
  • Grind the khus-khus into a paste. Add dhania powder, salt and chilli powder and sauté till oil separates.
  • Add 2-3 cups water and bring to a boil, then simmer for about 10 minutes. Add koftas and dahi, simmer for another 2 minutes, and serve hot. Garnish the lauki ke kofte with hara dhania.

                                                             Hara Chana Masala

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
5 gm chopped coriander


  • 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.

Malai Kofta
For the Kofta:
1 1/2 lb. potatoes
2 heaped tbsp each of crumbled paneer,
khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream)
4-5 cashewnuts chopped
1 tbsp raisins
2-3 finely chopped green chillies
1/4 tsp sugar
1 tsp coriander powder
1 tsp cumin powder
1 tsp red-chilli powder
1/2 tsp cardammom powder
Salt To Taste
3 tbsp cooking oil/ghee(clarified butter)
Oil for frying the koftas
For the gravy:
2 medium onions,chopped
3 flakes garlic,crushed
1 inch ginger,crushed
3 large tomatoes,pureed
1 tsp red-chilli powder
1/2 tsp garam masala powder
1/2 tsp dhania(corainder) powder
1/2 tsp cumin powder
2 tsp powdered poppy seeds
1/2 tsp sugar
1 tbsp ground peanuts/cashewnuts

How to make malai koftha :

  • Boil the potatoes till tender.
  • Peel, mash and add salt to taste.
  • Keep aside.
  • Mix all the other ingredients for the kofta into a paste.
  • Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.
  • Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside.
  • Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate.
  • Add the pureed tomatoes and the masala powders.
  • Add the sugar and the ground peanuts.
  • The gravy will begin to thicken.
  • You can also add some malai to thicken it some more.
  • Mix in some water if necessary.
  • When the gravy comes to a boil, add the koftas.
  • Heat through and serve the malai kofta.
  • Note: In this malai kofta receipe , the koftas should be put in just before eating the dish or else they will turn soggy.

                                                              Sindhi Kadhi

oil- 5 tblsp
asafoetida (hing) a pinch
green chillies - to taste
cumin seeds - 1 tsp
fenugreek seeds (methi) - 1 tsp
gram flour (besan / chane ka atta) - 6 tblsp
coriander/cumin powder- 1 tsp
turmeric powder (hadli)- a pinch
mixed vegetables (carrots, ladyfinger, brinjal, drumsticks, bottle gourd)- 2 cups/200 gms
tamarind (imli) pulp - 2 tblsp
salt (namak) - to taste
coriander leaves (dhania patta) - 2-3 sprigs

How to make sindhi kadhi :

  • Heat oil in a pan.
  • Add asafoetida and after a few seconds, add the chopped chillies, cumin and fenugreek seeds.
  • Allow them to stop spluttering, then add the gram flour, stirring continuously.
  • Fry it, till the flour becomes brown in colour and aromatic.
  • Add around 5-6 cups (1 lt.) of water, stirring continuously to avoid forming lumps.
  • Cook on a simmering flame for at least 15- 20 minutes and then, bring it to a boil.
  • Stir in the vegetables and the spices.
  • Add the tamarind pulp and cook further, till the vegetables become tender.
  • Add the salt and garnish with chopped coriander.

                                                 Navratan Korma

Ingredients for navrattan korma :
3 cups - Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans)
150gms - Grated paneer
3 - Tomatoes
2 - Grated onions
1 1/2 tsp -Ginger paste
1 1/2 tsp - Garlic paste
Salt To Taste
1 tsp - Turmeric Powder
1 1/2 tsp - Red chilli powder
1 tsp - Coriander powder
2 tsp - Garam Masala Powder
2 tbsp - Cream
6 tbsp - Vegetable oil
1 tbsp - Ghee
1 cup - Milk / water
1/4 cup - Dry fruits (cashew nuts, raisins)
Coriander leaves for decoration

How to make navrattan korma :

  • Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree. Readymade tomato puree can also be used.
  • Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat.
  • Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown.
  • Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for 2-3 minutes.
  • Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. Ensure that the mixture doesn't stick to bottom of pan.
  • Add milk (use water alternatively). Bring it to boil. Reduce the heat and cook until the gravy becomes thick.
  • Add paneer to the gravy and stir well.
  • Finally add all the vegetables to the above gravy and cook for 5-7 minutes.
  • Serve the navratan korma hot. Put cream and chopped coriander leaves on the navaratna korma decorate

                                                    Stuffed Tomato

5-6 medium size Tomatoes / Tamatar
100-150gms Paneer grated or mashed
1 Onion finely chopped
Finely chopped Coriander leaves
2 Green chili (finely chopped)
Salt, Red chili powder to taste.
Gram Masala to taste
1/2 tsp turmeric powder
1 tbsp grated cheese
1 tbsp oil

How to make bharwan tamatar:

  • Wash the tomatoes and set dry.
  • Cut the top of tomato (tamatar ) like a cap. Gently scoop out the centers . Keep aside the scooped portion and chop the cut tops .
  • Heat oil in a kadhai add chopped onions and green chilies till tender.
  • Now add the pulp and chopped tomato and fry for a minute and all dry masalas and fry for a minute more.
  • Add paneer ,mix well and cock for a minute.
  • Fill tomatoes with the mixture.
  • Top with grated cheese and chopped coriander.
  • Place tomatoes in a cooker container . put little butter and pressure cook for one whistle. (or you can also bake it in a hot oven at 200 degree c for 20 minutes.
  • Serve the stuffed paneer tomato hot.

                                                                 Vegetable Curry

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

How to make 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

                                                       Makhani Arbi Masala

Arbi (medium size) - 250 gms
Besan (gram flour) - 2 tblsp
Oil (tel) (tel) - 3 tblsp
Ajwain - 1/2 tsp
Onion (pyaj) (chopped)- one
Green chilli (slit) (deseeded and chopped)- one
Red chilli (lal mirch) powder - 1/2 tblsp
Chopped coriander - 1 tblsp
Salt (namak) - 1/2 tsp or to taste
Lemon juice - 1/2 tblsp
Garam masala - 1/4 tsp

Makhani Gray :

Tomatoes (tamatar) (chopped roughly) - 250 gms
Ginger (adrak) paste - 1/2 tsp
Garlic (lasan) paste - 1/2 tsp
Green chilli - one
Red chilli (lal mirch) powder - 1/2 tsp
Laung (cloves)- 2
Choti elaichi (green cardamom)- one
Salt to taste
Butter - 2 tblsp
Honey- 1 tsp
Kasoori methi - 1 tblsp

How to make makhani arvi masala :

  • Pressure cook the whole arbi with three cups of water to give one whistle.
  • Keep on low flame for 2-3 minutes.
  • Remove from fire. Cool and drain.
  • To prepare makhani gray, put tomatoes in a bandi, add one cup of water, ginger and garlic paste, green chilli, red chilli powder, laung and chot elaichi.
  • Boil. Cover and cook on low heat till it is reduced to a saucy consistency.
  • Remove from fire.
  • Blend in a mixer.
  • Strain into a clean pan.
  • Add butter. Stir in honey.
  • Add salt to taste.
  • Keep on fire.
  • Boil. Simmer on low flame for 1-2 minutes.
  • Add kasoori methi and remove from fire.
  • Keep the makhani gray aside.
  • Peel and flatten each piece or arbi.
  • Sprinkle some salt and red chilli powder on it.
  • Sprinkle dry besan.
  • Overturn the pieces and sprinkle salt, red chilli and besan on the other side too.
  • mix, so as to coat lightly.
  • Heat oil on a large tawa, add half the arbi and sauté over medium heat till golden.
  • Shift the fried arbi from the center to the sides (periphery) of the tawa.
  • Add the rest of the arbi, fry and shift to the sides.
  • In the same oil, add ajwain, when it turns golden, add chopped onions, grated ginger and green chilli and sauté for three minutes.
  • Add 1/2 tsp salt.
  • Return the arbi to the center, add red chillies and half of the coriander.
  • Fry for a minute.
  • Add the prepared makhani gray and fry until the arbi is coated with the gravy.
  • Adjust seasoning.
  • Sprinkle lemon juice, garam masala and the remaining coriander.
  • Stir and serve immediately.

                                                              Pindi Chana

1 cup chickpeas ( kabuli chana)
1 tea bag or 1 tbsp black tea leaves tied in a cheesecloth
21/2-inch ginger, 3/4th of it shredded finely for garnish
2-3 tbsp oil
2 onions chopped
2 tsp garlic, finely crushed
2 green chilies, sliced
3 medium sized tomatoes, chopped
2 tsp ground coriander
1 1/2 tsp ground cumin
1/2 tsp turmeric powder
1/2 - 1tsp red chili powder or as per taste
Salt To Taste
1/2 tsp garam masala
finely chopped coriander leaves

How to make pindi chole:

  • Soak Chole in water overnight or for about 6 hr.
  • Cook the chole with salt and enough water in the cooker for about 20 minutes or till fully done.
  • Drain, reserving 1 cup of cooking liquid.
  • Finely chop the remaining ginger. Heat oil and sauté onions till golden, then add garlic and chopped ginger and green chilies. Sauté for 5 minutes.
  • Add tomatoes, coriander, cumin, turmeric and chili powder and sauté over low heat until the oil separates.
  • Add chole, the reserved cooking liquid, salt and half of the coriander leaves. Simmer, uncovered until the liquid has been absorbed.
  • Add a pinch of garam masala and serve pindi chana sprinkled with the remaining garam masala, coriander leaves and shredded ginger.

                                                       Stuffed Bhindi

Ingredients for stuffed bhindi:
1 pound Okra (Bhindi), washed and dried
3 tbsp - oil
1 tsp cumin seeds (jeera)
1 medium sized onion, chopped
2 green chilies, seeded and chopped
3/4-inch ginger, finely chopped
A pinch of Asafetida powder
1 tomato chopped
Stuffing :
3 tsp coriander powder
2 tsp turmeric powder
2 tsp ground fennel (saunf)
2 tsp dried mango powder (amchur)
1/2tsp chili powder or to taste
Salt To Taste

Preparation of stuffed okra:

  • Cut the stalk of each okra and make lengthwise slit.
  • Combine stuffing ingredients and mix well. Stuff each okra with the mixture.
  • Sauté cumin with the little oil until it starts to crackle.
  • Add onions, green chilies and ginger. Sauté till onion turns transparent, then put in asafetida and cook for a few seconds.
  • Add tomato and cook until it turns pulpy.
  • Add the okra and cook for 5 minutes until tender and well coated with the sauce (masala).
  • Serve stuffed bhindi hot with chapati, paratha or rice.

                                                            Stuffed Capsicum

5-6 Capsicum (simlamirch)
2 boiled potatoes
2 tbsp boiled green peas
1 Onion finely chopped
1/4th tsp turmeric powder
Red chili powder to taste
1/4th tsp Garam masala
1/4th tsp Dry mango powder (amchur)
Salt To Taste
Oil/ghee for frying


  • Wash the capsicum and boil them whole till they are tender (not too much), drain water and keep aside to cool.
  • Mash the boiled potatoes.
  • Now in a pan heat 2-tbsp oil/ghee and add chopped onion and fry till it turns golden brown.
  • Now add all spices, mashed potatoes and peas and fry for few moments.
  • With a sharp knife cut the stem of the capsicum and take out seeds from the top gently and add the stuffing in it.
  • Now take oil/ghee in a kadhai and fry the stuffed capsicums on all sides.
  • Garnish the bharawan capsicum with grated paneer, chopped coriander leaves and thinly sliced rings of tomato. Serve hot.

                                                           Rajma Rasmisa

rajma (kidney beans)- 200 gms
cumin seeds - 1/2 tsp
onions ( pyaj) (medium-sized and chopped ) - 3 nos.
fresh tomato (tamatar) puree - 1 cup
ginger (adrak) paste - 1 tblsp
green chillies (chopped)- 3-4 nos.
cumin seeds powder (jeera powder) - 1 tsp
coriander powder (dhania powder) - 1/2 tsp
red chilli (lal mirch) powder -1 tsp
salt (namak) - to taste
oil (tel) - 2 tblsp
curd (dahi) - 1/4 cup
green coriander leaves (dhania patta) (chopped)- 2 tblsp

How to make rajma rasmisa :

  • Pick, wash and soak the rajma overnight.
  • Boil the soaked rajma till well cooked.
  • Heat oil, add cumin seeds.
  • When it crackles, add chopped onions.
  • Saute it till light golden brown in colour.
  • Add ginger paste and garlic paste and sauté it.
  • Add the tomato puree and sauté it.
  • Now add the green chillies, cumin seeds powder, coriander powder, red chilli powder, curd and salt.
  • Cook the masala for 5-6 minutes.
  • Add the rajma, mix it well and add half a cup of water.
  • Cook it for another 15- 20 minutes.
  • Garnish with green coriander leaves.

Aloo Palak
Ingredients for palak aloo sabzi :

2lb Spinach (chopped)
1lb potatoes (quartered)
2 green chilies
1 tbsp melted butter
A pinch of asafoetida
1 tsp white cumin seeds
Salt To Taste
Garnish :
Tomato slices
Lemon wedges

How to make palak aloo recipe:

Heat the butter in a sauce-pan and fry the asafoetida and cumin seeds and fry for 2 minutes.
Add the spinach, potatoes, salt and chilies.
Cover and cook over a moderate heat for about 10 minutes.
Stir several times and then arrange the tomato and lemon slices over the mixture.
Cover, lowering the heat and cook for another 5 minutes.
Serve the aloo palak hot as a side dish.

Methi Aloo

1 1/2 cup fresh methi (fenugreek) leaves (cleaned, washed and finely chopped)
2-3 medium peeled and cut into small pieces aloo (potatoes)
1 medium tomato (chopped)
1-2 flakes of garlic (crushed)
Salt To Taste
1/4th tsp turmeric powder
Red chili powder to taste
1/2 tsp cumin seeds (jeera)
2-3 whole dry red chilies
2-3 tbsp vegetable oil


Heat oil and add crushed garlic and fry till brown. Add cumin seeds and dry red chilies.
When cumin seeds are done and chilies turn brown add salt, turmeric, chili powder and chopped tomato. Sauté foe a moment.
Now add potatoes and mix well. Cook till potatoes are half done on a medium flame.
Add methi and cook on a medium flame till done and till water is fully absorbed.
Serve the aloo methi hot with chapati or paratha.

Stuffed Aloo

8 medium Potatoes (peeled)
2 cauliflower florets (chopped)
1 tbsp chopped onion
1 capsicum (cored, seeded and chopped)
1 tbsp peas
2 green chilies (chopped)
4 medium tomatoes (cubed)
2 cloves of garlic (chopped)
Salt To Taste
2/3rd cup water
1/4th cup ghee
1tsp chopped coriander leaves

How to make bharawn aloo:

Slice off the top from the aloo (potatoes) - a thick slice to be used as a lid later, and carefully scoop the inside.
Place the Cauliflower, capsicum, peas, onion, chilies, garlic and half salt in a saucepan with the water.
Parboil until the water is fully absorbed into the mixture.
Fill the mixture into the potatoes, cover with the potato lids and secure with wooden cocktail sticks (toothpicks).
Heat the ghee in a kadhai or saucepan and cook the tomatoes with the remaining salt over a moderate heat for 2 minutes.
Carefully arrange the stuffed aloo (potatoes) over the tomato mixture, cover tightly and cook potatoes in their own steam for about 10 minutes until tender.
Garnish the stuffed aloo with chopped coriander and serve hot with roti or paratha.

how to make Aloo Rassewale Aloo Took Baigan Aloo Dum Aloo

Aloo Rassewale

500 gm aloo (potatoes) - peeled, boiled
5-6 badiyan
2 tbsp oil
1 tsp cumin seeds
1 tbsp salt
1/2 tsp turmeric powder
1/4 cup yogurt-beaten smooth
2 1/2 cups water
1 tbsp coriander leaves

How to make aloo badiyan rasedaar :

  1. Break the potatoes, by holding them in your palm and closing your fists.
  2. Heat oil and add the badis in very briefly-just put them in, quickly turn them over and remove from oil, keep aside. They should barely get darkened.
  3. In the same oil, add cumin, when it splutters, add the potatoes and fry over high flame but just slightly. Add salt, turmeric and badis.
  4. Stir-fry till mixed well. Add enough water to cover the potatoes and badis, bring to a boil and simmer, till the badis get soft, but hold their shape.
  5. Add the yogurt and mix well and serve the aloo badi curry immediately garnished with coriander leaves.

Aloo Took

500 gm aloo (potatoes) -peeled and cut into rounds
Oil for deep frying
1 tsp salt
1 1/2 tsp red chillies-coarsely pounded
1/4 tsp black pepper
1 tsp dried mango powder

How to make aloo tuk:

  1. Heat oil in a kadahi to a point when a piece of potato put in, comes up at once. Put in the potato rounds, lower flame to medium and fry to a creamish colour, with the edges a little darker.
  2. Remove from kadahi, drain excess oil. Put aside to cool a little.
  3. Once cool, flatten by pressing between palms.
  4. Just before serving, reheat oil and re-fry aloo (potatoes) to a golden brown, over high flame to make them crisp on the outside and fully cooked inside.
  5. Drain excess oil on absorbent paper. Mix in salt, red and black pepper, dried mango powder and coriander and serve hot aloo took.

Baigan Aloo
Ingredients: of bagara baigan:

1/2" piece of ginger root
2 Minced green chilies
1/4 cup Shredded unsweetened coconut
1/2 tsp Garam masala
4 tbsp Ghee
1 tsp Black mustard seeds
1/2 tbsp Whole cumin seeds
1/8 tsp Asafetida
6 md Potatoes, boiled & cubed
1 tsp Turmeric
1 tbsp Coriander
1 sm Eggplant in 1" cubes
1 tsp Salt
3 tbsp Fresh coriander, chopped
1 tbsp Lemon juice

Preparation of aloo baingan:

  1. Combine ginger, green chilies & coconut in blender with 1/3 cup of water till smooth. Add garam masala & pulse for a few seconds. Set aside.
  2. Heat ghee. Whe hot, add mustard & cumin seeds & fry for a few seconds. Stir in the asafetida & almost immediately put in the potatoes. Stir fry for 5 minutes Then pour in the mixture from the blender. Add the turmeric, coriander, eggplant, salt & half the fresh coriander. Mix very gently so as not to break the vegetables.
  3. Reduce heat & fry very gently until the liquid has evaporated. In the aloo baigan mix lemon juice & remaining coriander greens & serve.

Dum Aloo

Ingredients for dhum aloo:
900gms Aloo (Potatoes)
33/4th cups water
Salt To Taste
Ghee or oil for deep-frying
1 cup ghee
1 large Onion (finely chopped)
4 tbsp tomato puree
140 ml curd
4 tbsp hot water
1 green pepper (seeds removed and sliced)
1tsp garam masala powder
4 cloves
4 bay leaves
6 black peppercorns
4 green cardamoms
1 brown cardamom
1piece cinnamon stick
1 large onion (chopped)
12 flakes garlic
2 tbsp ginger
6black peppercorns
1 tsp poppy seeds
1 tbsp coriander seeds
1 tsp cumin seeds
2 dry red chilies
1 tsp turmeric powder
A pinch of ground mace
A pinch of ground nutmeg

How to make kashmiri dum aloo:

  1. Scrape the aloo (potatoes), prick all over with a fork and soak in the water with little salt for 2 hours.
  2. Dry the potatoes on a cloth and heat the ghee or oil.
  3. Deep fry the potatoes until golden brown. Drain and set aside.
  4. Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden.
  5. Grind the paste ingredients to a fairly smooth paste and stir into the onions.
  6. Cook for 10 minutes. Stir in the tomato puree, curd and salt.
  7. Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes.
  8. Sprinkle the dum aloo with pepper and garam masala and cook for few minutes.
welcom commands..........

500gm aloo (potatoes) boiled and peeled
1 tbsp ginger-finely sliced
a pinch asafoetida
1 tsp cumin seeds
1/2 tsp garam masala
2 tsp coriander powder
2 tsp salt
1/2 tsp chilli powder
1/2 tsp turmeric powder
1/2 cup yogurt (curd)
3-4 green chillies
2 tbsp clarified butter
1 tbsp coriander leaves-chopped


  1. Break the aloo (potatoes), by holding each in the palm of your hand and closing the fist. Keep these unevenly broken potatoes aside until further use.
  2. Heat the ghee, add cumin and asafoetida. When the cumin splutters, add ginger and sauté till slightly fried.
  3. Lower the flame, add yogurt 1 tbsp at a time, stirring vigorously until all of it is well blended.
  4. Add garam masala, coriander, salt, turmeric and chilli powder. Stir a few times until well mixed, add potatoes and green chillies, turn around over high heat, until they look slightly fried.
  5. Add about 2 cups water, bring the mixture to a boil, and then simmer uncovered for about 15 minutes.
  6. Serve aloo dahi wale hot, garnished with coriander leaves.
 Aloo Ghobi;
Ingredients for aloo gobi masala :

450gms Potatoes
450gms Gobi (Cauliflower florets)
2 tbsp Oil
1 tsp Cumin seeds
1 no. Chopped green chillies
1 tsp Coriander paste
1 tsp Cumin paste
1/4 tsp Chilli powder
1/2 tsp Turmeric paste
1 tsp Chopped coriander leaves
Salt To Taste

How to make aloo ghobi :

  1. Par boil the potatoes in a large saucepan of boiling water for 10 minutes. Drain well and set aside.
  2. Heat the oil in a large frying pan and fry the cumin seeds for about 2 minutes, until they begin to splutter. Add the green chilli and fry for a further 1 minute.
  3. Add the cauliflower florets and fry, stirring, for 5 minutes. Add the potatoes, the ground spices and salt and cook for 7-10 minutes, until the vegetable are tender.
  4. Garnish the aloo gobi with coriander and serve with tomato and onion salad and pickle.
 Aloo Ki Sabji;
Ingredients for potato curry recipe:

250gms Aloo (Potatoes)
2 tbsp Oil
1/4 tbsp Turmeric powder
2 nos. Green chillies
4-5 nos. Curry leaves
1/2 tsp Mustard seeds
Salt To Taste

How to make aloo subzi:
  1. Boil, peel and cube the potatoes. Heat oil in a pan, add the mustard seeds, slit green chillies, curry leaves, fry till the seeds start spluttering, add salt and turmeric powder and cubed aloo (potatoes), add little water so that the aloo (potatoes) absorb the masala and simmer for 4-5 minutes till well blended. Serve the aloo sabzi hot with roti or paratha.
  2. For a different taste in aloo sabzi , you can substitute mustard seeds with cumin seeds.