Butter Chicken

BUTTER CHICKEN

North Indian Butter chicken is one of our favourite Indian side dish. Children loves it ... and it taste really good even without chilly powder...or you can use cashmiri chilly powder which is extremely red in color but don't have any spicy taste like the usual ones.

Butter chicken goes well with Basmati Reis, Naan, Salad & pappad.

Here goes my recipe,

THINGS NEEDED:

2 cup boneless chicken breasts, cut into cubes

1 medium onion finely chopped

2 tbsp ginger garlic paste 

1 cup tomato paste 

1 tablespoon garam masala

1 teaspoon paprika, adjust to taste

2 sp chopped Fenugreek leaves

10 cashew nuts / Almonds

1/2 cup heavy cream 

Salt

Butter

PREPARATION METHOD:

Marinate a day before : 

Take Chicken pieces in a bowl. Marinate adding 1 tsp salt, 1 tbsp ginger garlic paste, 1 tsp garam masala, 5 tbsp Joghurt . Refreigerate overnight or 4 hours.

So start Cooking: 😊

Soak Cashew nuts in water.  Grind to make a paste

Heat a medium saucepan. Add 2 tbsp butter . After melting toss in the chopped onions and saute until lightly golden, about 3-4 minutes.

Add 1 tbsp ginger -garlic paste. Saute and cook till rawness goes.

Add the chicken and fry till the  chicken is half cooked & water is almost gone and start turning brown on sides.

Add tomato paste, Cashew nut paste and spices ( 1tsp Garam masala, fenugreek leaves). 

Close the lid & cook covered in medium heat for 15 min.

Before finishing add 1/2 cup cream and cook 5 more min.

Garnish with chopped coriander leaves & serve with Basmati reis or Naan.

South Indian Chilly Chicken

CHILLY CHICKEN 

One of my favourite dishes . 

Really tasty and it goes well with Parotta.

THINGS NEEDED 

Chicken breast sliced long 3 cup

Green capsicum cubed 1 cup

Garlic – finely chopped 2 tbsp

Spring onions  - 1/2 cup chopped

Red Onions cubed – 1 cup 

Green chillies - 1/2 cup 

All purpose flour  - 2 tbsp

Corn flour  - 2tbsp

Chilly sauce

Tomato sauce

Soya sauce

 PREPARATION METHOD

Marinate Chicken with 2 tbsp soya sauce, 1 tbsp chilly sauce , 1 tsp pepper powder , 1 tsp salt , 2 tbsp all purpose flour, 1 tsp chilly powder , 2 tbsp corn flour.

Refrigerate the chicken while you prepare other ingredients.

Fry the chicken in hot oil till golden brown. Set aside.

Heat oil in nonstick pan. Saute garlic in it. Add onions, green chillies, capsicum  & spring onions and saute for 5 min .

Add 1 cup of soya sauce , ½ cup of chilly sauce , ½ cup of tomato sauce & 1 tsp salt to it.

Dilute 1 tbsp of corn flour  in water. Add this to the sauce .

Add 1 tsp chilly powder if you need.

 Boil for 5 min till rawness goes .

Now toss in the fried chicken pieces . Saute well .

 Cook covered in medium heat for around 10 min..

Top with chopped spring onions and serve with Parotta, Naan oder Basmati reis.

Rinder Gulasch / Beef goulash

Tomorrow is Sunday and we are celebrating Carneval.(Scroll down to see some pics from carneval)  Its going to be loud and colourful and there will be cheerful happy ppl all around the streets tomorrow .  My good friend invited to go there with kids .
Prepared some extra amount of  food saturday evenings, Rinder Gulasch / Beef goulash and spiral noodles.. All prepared for "Fasching sunday".

Things needed

Beef  -  1 1/2 kg
Tomotoes - 1 chopped
Carrots - 2 cup, sliced thin
Onions - 2 cup , big chopped

Savoy leaves - 1 cup, chopped big
Green pepper - 1 chopped big

Olive oil - 1/2 cup
Garlic chopped - 2 tbsp
Tomato paste - 5 tbsp around

Parsley leaves chopped -  2 tbsp
Red sweet paprika powder - 3 sp
Corn starch - 2 tbsp
Beef goulash spice mix - if any , 2 tbsp .
I used a native Bulagarian Beef goulash powder which i had then

Preparation method

Marinate the cleaned Beef with some salt , the Beef goulash powder and set aside.
Heat olive oil in a pan. Fry chopped garlic till the rawness goes.
Add some from chopped onions and then Beef .
Saute till the meat turns white in color.
Add water  chopped tomatoes and allow to cook covered for around 30 min. in medium heat.

In another pan heat some olive oil, saute tomato paste in it.
Add cut vegetables. Saute for 5 min.

Mix the vegetables and meat together.
Add the spices..paprika powder,parsley leaves, goulash powder etc.
cook covered for 10 min.

Mix corn starch with some water extra and mix well into the goulash.
Cook for 5 min sauting and its done.


------------------------------------------From Frankfurt Carneval 2017--------------------------------------

Lasagne Bolognese

ITALIAN LASAGNE BOLOGNESE 

Lasagne's is one of the most loved recipe at home, 

since my children are crazy over it.

Even if its time consuming once you get familiar with the  recipe 

you will find its easy.

THINGS NEEDED :

To make Ragout Bolognese (meat mix):
Ground meat( Hackfleisch) - 500 gm
Onion          - 1, chopped
Garlic          - 2 pods, chopped
Tomato paste- 2 tbsp
Tomato puree- 1 bottle
Parsley (Petersilie)     - 1 bunch, chopped
Olive oil

To make Bechamel sauce:
Milk              - 500ml
Butter            - 30 gm
All purpose flour - 40 gm
Lemon juice   - from 1/2 of a lemon
Muskat nut powder - 1 pinch

Other things needed to Layer:
Lasagna Noodles
Grated cheese
Extra butter

Hand blender

PREPARATION METHOD:

Ragout Bolognese (meat mix):

Heat some olive oil in a bottom thick pan.
Add ground meat saute uniformly for 3 min. till they turn the color.
To this add onion, garlic, parsley and then tomato paste. Saute and cook 5 min.
Mix in tomato puree. Add salt and pepper as per need.
Cook open in middle flame for atleast  half hour.


Bechamel sauce:

Melt 30 gm butter in a deep pan.
Add flour to this and saute continously till the rawness goes.
Add milk to this. Mix and cook.
Smoothen the lumbs using a handblender. Cook for 20 min in medium/low heat.
Add pepper, a pinch muskat nut powder, lemon juice.


Lasagna layering:

In a baking dish, spead some meat mix first.
Place Lasgna noodles.  Spread some meat mix.  Then spread some Bechamel sauce evenly.
Then repeat the abve step with Lasagna noodles, meat mix and Bechamel sauce.
Finish it by spreading some grated cheese and butter flakes for better taste.
Bake in oven for 45 min. till done

Squid Thoran - Kanava Thoran

KANAVA THORAN - SQUID STIR FRY

Squid thoran is my hus's favourite, so whenever we goes home mom used to make it for him.
This is her recipe, writing down for my future use as well..


THINGS NEEDED:

Squid - 2 cup , washed and cut round,  or cut to small pieces if the squid is big.
Turmeric - 1/2 tsp

Coconut grated - 1/2 cup
Ginger chopped- 1tbsp
Garlic chopped- 1/2 tbsp
Green chilly chopped - 1

Mustard seeds
Red onion thinly sliced - 1
Curry leaves - 2 spring


PREPARATION METHOD:

Marinate Squid with 1/2 tsp salt and turmeric and keep aside.

Grid coconut with ginger, garlic and green chilly and keep aside.

Take two bottom thick pans.

Add some oil in a pan. Toss in the squid pieces. Saute and cook till the water comes out from the squid.

Cover the squid and allow it to cook. Add some water if there is not enough water.

In another pan add oil splutter mustard seeds, curry leaves, add onion and saute till they turn transparent.

Add cooked squid, ground coconut mix to the pan with onion and mix well.

Cook covered for 5 min. in medium flame. Check for salt.

Kanava thoran is done. Serve with rice.

Beef Cutlet

SPICY MEAT CUTLET

The most memorable experience I had with cutlets is, during our school tour we came to an "Indian Coffee House" to drink Tea & have got the best big spicy cutlets along with tomato sauce & sliced onions.
Since then I always used to associate "Indian Coffee House" with the big cutlets they serve. The following is my home made recipe, but i think nothing can top the Coffee House chefs ;-)

THINGS NEEDED:

Beef  - 1kg cleaned, small cubed
Potato - 3 big
Onion - 2, chopped
Green chilly - 3-4, chopped
Ginger - 1 inch chopped
Meat masala - 2 full tbsp
Turmeric - 1 tsp
Coriander leaves - 3 springs, chopped
Curry leaves - 1 spring
Salt as per need

Oil to fry
3 eggs, Breadcrumbs

PREPARATION METHOD:

Pressure cook the Potatoes. Peel & mash them. Set aside.

Pressure cook the Beef with 1 tbsp meat masala & 1 spring curry leaves. Allow to cool down.Mince the meat using a food processor. Set aside. 

Heat 2 spoon oil in a pan . Add chopped ginger, green chillies and curry leaves.

Add turmeric & saute. 

Then onions.Saute onion till it becomes soft. 

Add minced meat. Mix well. 

Add meat masala. Saute well.

Add the cooked potatoes & mix well.

Allow the mixture to cool down.

Beat eggs in a bowl.

Take spoon sized beef mixture and form oval shaped cutlets using palm. 

Dip first into the eggs then cover with bread crumbs & deep fry till crispy.

Beef cutlet is done.

Best served with Tomato sauce & sliced onions. 

Nadan Fish Curry

KERALA STYLE NADAN FISH CURRY - Trivandrum

This mouth watering fish curry is made by my mom. I have been to other houses n tried their version of fish curries but none could beat my mom's. Its her special recipe. I am writing it just like she told me.

This time when we were at home mom was sun drying some kudam puli(Garcinia cambogia) that she plucked from my uncle's home. My mom's native place is full of Garcinia trees and whenever we goes there we used to eat it n make our teeth yellow..some memories !!!

This recipe includes coconut paste . There is another version of fish curry without using coconut paste called Fish moly is here.

Things Needed:
Fish - Something you like but with a hard flesh, cut properly, washed n so
Kudam puli - 2 pieces
Tomato - 2 small, sliced
Raw Mango or Drum stick(Muringa) -1, sliced

Tampering:
Finely chopped ginger - 1 tsp
Uluva - 2 pinches
Curry leaves - 2 spring

Grind to paste:
- 1/2 coconut
Shallot - 1 tbsp, cut
Chilli powder - 2tbsp
Coriander - 1 tbsp
Salt - 1 tbsp

Preparation Method:
Pour the ground coconut mixture in the pot. In house mom uses a clay pot (chatti), which actually brings more flavour to the curry.
Add kudam puli.
Place all fish pieces in the pan.The pieces should be dipped in it so add enough water if needed.
Cover & cook.
When it is almost cooked place sliced tomato pieces , mango pieces or green chillies.
Well adding mango or muringa & green chilli part is optional but it makes the curry damn tasty.
For tampering heat 2sp oil in another pan. Add ginger, uluva & curry leaves into it & finally pour this over the cooked curry.

This curry tastes its best even the2nd day & if you are using manchatti then you dont even need to put it in the refrigerator, it will stay good !

Non.Vegetarian Recipes

CHICKEN RECIPES
Yogurt chicken curry	Thai Green Chicken Curry
Spicy chicken curry	Chilli Chicken
Thenga Varutharacha Nadan Chicken Curry	Kerala Chicken Fry
Kozhikode Style Chicken Biryani	Simple Chicken Biriyani
Pepper Chicken Chettinad
MUTTON RECIPES
Mutton Biriyani	Spicy Tasty Mutton Curry
Mutton Fry
BEEF RECIPES
Spicy Tasty Beef Fry	Beef Potato curry
Beef Garam masala curry
FISH RECIPES
Fish Moly (Kerala)	Fish Fry
Prawn Spicy Fry	Prawn Curry

Yogurt chicken curry

YOGURT CHICKEN CURRY

Inspired from the Yogurt chicken that I had from the flight back home.

Simple Ingredients & very easy to make!!!

THINGS NEEDED:
Chicken - 1kg, cleaned n cut into small pieces
Ginger - 1tbsp crushed
Green Chilly - 1 sliced
Onion - 1 handful ,thinly sliced

Yogurt - 1 cup ( 400 gm)
Coconut powder - 3 tbsp
Curry powder - 1 tsp
Fresh garam masala- (5 cloves, 3 cardamom, 2 small cinnamon, 1 tsp fennel seeds)

PREPARATION METHOD :
Marinate chicken with 1tsp salt, 1tsp turmeric & 1/2tsp chillypowder.Set aside.
Heat oil. Saute ginger in it.Then fry onions until it starts turning brown on the sides.
Add chicken . Saute until it turns whitish. Add curry masala, garam masala . Saute well.
Add yogurt. Mix & cook covered.
After sometime like 10min. Add coconut powder. It makes the sauce creamy. Cook until done .
After finishing top with some chopped coriander leaves.

Serve with rice or chappathi.!!

My first Thai Luv !!

Thai Green Chicken Curry

I got introduced to this exotic food by my hus. from a Thai Restaurant nearby named 'Thai Imbiss' in bürger straße. The restaurant is very small but cozy , the foods are served very warm & the aroma there is simply killing . The most important thing in the curry is a green paste containing galagant( a version of ginger), garlic, sugar, salt, lemon leaves , sojabean oil, bambus shoot n so ...there is so many exotic ingredients , which is tough to buy.
But for gods sake we gets everything in tins & cans ....I bought a tin of green thai curry paste called 'Exotic Thai food ' from Real. But it was tasting the same as from the restaurant. May be they r also using this . So here comes the recipe !!

What all you need ??
Boneless Chicken - 1+1/2 kg
Capsicum - 1/4 from all three colors , red green yellow
Carrots - 2 thinly sliced
Zucchini(courgette) - thinly sliced
Basilicum(Basil) - 2 strand
Bamboo shoot - a handful ( if u want )
Coconut Milk - 1 tin


Clean the chicken , marinate with salt & set aside.
Heat oil in a pan. Add curry paste to this & saute for 3 min. until fragrant.
Add coconut milk , simmer for 5 min.
Add chicken & cook for 10 min. until its half done.
Then add all the vegetables ( adding them later to keep it crispy).
Add basil leaves , simmer & remove from heat when chicken is cooked.

Serve it with aromatic Jasmin rice !!!! :)

Chilli Chicken

CHILLY CHICKEN

This Chilly chicken is a mix of Indian and Chinese cooking. Very popular dish in South Indian restaurants. Mostly eaten with Parotta ( a layered bead ) . In the restaurants back home they also used to add ajinomoto which I have omitted in my recipe, mainly because its not healthy. Of course at home we want to make it most healthy as possible for our loved ones. So here's my recipe.

Recipe:
Things needed :

Chicken 500 gm ( breasts or almost boneless taken from a whole chicken)
Red Onion - 1 big cut into big cubes
Spring onion - 1 or 3/4 th of one
Ginger - 3 tsp
Garlic - 3 tsp
Bell Pepper or Capsicum 1/4th of one
Dry red chillies 3-4 broken into big pieces

Corn flour 1 full spoon for marinating the chicken
Cornflour 1 tsp dissolved in water to thicken the curry

Egg - 1
Pepper 2 tsp total, 1 tsp to marinate the chicken & 1 tsp to add in the curry making
Chilly powder - 1/2 tsp
Salt required

Soya sauce - 3 sp
Tomato sauce or ketchup - 1 sp
Chilly sauce - 1 sp

Preparation method :


Cut the chicken into medium sized pieces.Clean.
Marinate the chicken with 1 full sp of cornflour, 1 egg , 1 tsp pepper powder & 1/2 levelled tsp salt.

Fry the chicken pieces in oil until brown like in the pic.




Heat oil in a nonstick pot , add dry red chillies , saute for some seconds.
Add ginger garlic chopped till its aroma comes out well and rawness goes.





Now add the Onion, white part of spring onion & green chillies.
Saute until onion becomes soft & transparent.
Add the capsicum.Saute for a min.





Now add the chilly powder ,saute .
Add soya sauce 3 sp, Tomato sauce 1 sp, Chilly sauce 1 sp mix well. Add 1/2 cup of water to make it a gravy.
Boil the gravy in medium heat for 2 min., simmering in between.
Add the fried chicken pieces into this gravy. Mix well so that the chicken pieces may get coated with the gravy.
Add cornflour syrup. Add enough water if required.
Cover the pot with a lid & cook .
If required season with salt.
Add the greens of the spring onion .
Let it stay in the heat for 1 min.

Chilly chicken is ready now.

This can be served with parotta, naan , chappathi or rice.

Mutton Fry

Yet another super recipe from my favourite site pachakam.com . A must try!!

Things Needed:
Mutton - 1 kg
Turmeric powder - 1/2 tsp
Ginger-Garlic paste - 3 tbsp
Shallot - 2 tbsp
Chilly powder - 1 1/2 tbsp
Coriander powder - 1 tsp

Garam masalas
Cinnamon(Karugapatta) - 4 sticks
Cloves(Grambu) - 8 nos
Pepper - 1 tsp

Salt

For seasoning:
Curry leaves
Onion(big) - 1 nos

Method:
Marinate mutton with turmeric & salt first. Then chilly powder & coriander powder.Then Ginger garlic shallot paste. Then ground garam masala. Mix each time well.
If possible refrigerate for some time.
Heat oil & deep fry mutton in it. Drain using paper.
After finished fry the sliced onions & curry leaves . Mix it with the mutton .Tasty mutton fry ready.

Beef Garam masala curry

Beef Garam masala curry Recipe

BEEF GARAM MASALA CURRY

Things needed :

Beef - 500 gm
Onion 1 big , chopped
Green chillies 2 or 3
Tomato , big - 1 chopped
Ginger chopped - 1 tsp
Garlic chopped - 1 tsp

Chilly powder - 1 1/2 sp
Coriander powder - 1 sp
Turmeric - 1/4 tsp
Garam masala - 1 tsp

Curry leaves


Preparation method :

Cut beef into medium sized square pieces n clean .
Cook adding turmeric , salt & 1 cup water. Fastest & economical way is to pressure cook it.
Now to make gravy, heat oil in a nonstick pot . Add the ginger garlic & fry for some seconds until its rawness goes.
Add onion,fry till transparent.
Add the tomato chopped. Saute , cook until tomato is mashed.
Add Turmeric first saute until its raw flavour fades . Add Chilly powder ,Coriander powder Saute for 10 seconds.
Now add beef pieces along with cooked water. Boil well . When the gravy thickens to your desired level, add Garam masala ,cook for another 10 seconds and turn off the flame.

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Kerala Chicken Fry

Kerala Chicken Fry Recipe

CHICKEN FRY , the Kerala way
Crispy fried chicken pieces with fried ginger - garlic paste are very tasty and is a regular item in my home . It goes well with kerala parotta also with rice. Give it a try !

Things needed :
1 kg chicken ( if available buy the chicken legs)
3 sp ginger pasted
3 sp garlic pasted
1 full spoon chilly
1 tsp turmeric
Salt

Preparation method :
Clean the chicken . Marinate with the chicken with the rest of the ingredients. Deep fry in oil turning around.

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Spicy Tasty Mutton Curry

Mutton Curry Recipe

SPICY MUTTON CURRY

Its a very tasty spicy flavourful recipe for mutton. Try it yourself and leave your comments.
Basic idea is to cook the vegetables in oil, make a paste of the cooked vegetables and cook the meat in it , adding all the spices you need to make it a spicy curry.

Things needed :

Mutton - 1 kg
Red onion - 325gm, 2 big, coarsely cut
Green chillies - 3 big coarsely cut
Tomato - 225gm, 2 big coarsely cut
Ginger 1 1/2 sp Garlic 1 1/2 sp chopped

Chilly powder - 1+1/2 sp
Coriander powder - 2 sp

Garam masala - 1 tsp
Meat masala - 1 levelled spoon

Curry leaves 2 spring

Coconut milk - 1/2 cup ( adjust to ur taste)

Preparation method :

Cut the mutton into cubes, clean it, marinate it with 1 tsp salt , 1/2 tsp turmeric and keep aside.
Heat oil in a pressure cooker.
Add Ginger garlic chopped and fry for some seconds until its rawness goes.
Add cut onion, green chillies and saute until onion becomes soft and transparent.
Add tomatoes and cook until it gets mushy.
Put all these cooked ingredients into a blender and make a paste. Add small quantity of water if needed.
Tip:If you have enough time then allow the ingredients to cool before blending.

Pour the paste back into the cooker , and boil for 2 min.
Mix in the mutton pieces add chilly powder , coriander powder , required salt and pressure cook for 20 min..

After the mutton pieces are cooked soft , add coconut milk. add the Garam masala & meat masala. Let it stay in medium heat for 2 min .
Thats it..Aromatic,spicy Mutton Curry is ready , it is best served with rice , chappathi or appam.

Pepper Chicken Chettinad

Pepper Chicken Chettinadu Recipe

PEPPER CHICKEN CHETTINAD (Pepper chicken in TamilNadu style)

Spiced with pepper this dish is ideal for the winter & rainy seasons.Very good for your appetite.
I just made it today for my in-laws , they are having a fever.
I am waiting for their response and will post it soon.

Things needed :
Chicken - 1 kg
Onion - 2 big finely chopped 250 gm
Tomatoes - 2 finely chopped 200 gm
Pepper - 4 tsp
Ginger - Garlic - 1 full sp
Mustard seeds - 1 leveled tsp
Cumin seeds - 1 leveled teaspoon
1/2 tsp turmeric ,1 sp chilly powder , 2 sp coriander powder , 1 sp fennel seeds

Preparation method :
Clean the chicken,make pierces on it,marinate with 3 tsp pepper & 2 tsp salt . keep for 2 hrs in the refrigerator.

Heat some oil in a nonstick vessel , shallow fry the chicken pieces.
So that the chicken pieces wont go separated while cooking.

In the same vessel add mustard seeds & 1 tsp cumin seeds .allow to spluter .




Add the garam masalas into this..... 4- cloves, 3 cardamom crushed , 2 bay leaves broken, 3 small 1 inch pieces of cinnamon.
The cloves will splutter. Then add the chopped onions, green chillies and saute until transparent.

Add the ginger- garlic paste and saute until its rawness goes.

Add 1/2 tsp turmeric , saute until rawness goes.










Add tomatoes chopped, 1 sp chilly powder , 2 sp coriander powder , 1 sp fennel seeds crushed saute & cook until tomatoes are mashed.








Add the chicken pieces.

Add a 1/4 cup water, mix and cook until the chicken becomes tender.

Add 1 tsp pepper while cooking .

Garnish with curry leaves .





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