Capsicum Masala

Capsicum Masala
Ingredients


Capsicums/Bell Peppers------------------2 No
Onion---------------------------------1 Big Size
Red Chilli--------------------------1
Oil-----------------2 Tbsp
Curry leaves-----------1 spring
Cumin seeds-------------1/4 tsp
Mustered Seeds----------1/4 tsp
Ginger-Garlic paste-------1 tsp
Rd chilli powder-----------1 tsp
Turmeric powder---------------1/4 tsp
Coriander powder-----------1 tsp
Coconut Powder---------------1 tsp
Ground nuts/peanuts powder-----------1 tsp
Sugar-----------1/4 tsp(optional)
Salt to taste

Preparations:

Cut the Bell peppers/Capsicums in to small pieces.

Finely chop the Onion.

Method:

Put the Pan on medium heat then add oil.

Once the oil is hot add red chilli pieces, cumin seeds and mustered seeds .

Once cumin and mustered seeds are splutter, then add curry leaves and finely chopped onions and salt.

When the Onions are slightly cooked then add turmeric and ginger garlic paste.

When the onions are sauté add Capsicum pieces and sauté it (do not cover with lid).

Once the capsicum is cooked add red chilli powder, coriander powder and coconut powder and then mix well.

Cook this mixture further 2 minutes on a slow flame.

Finally add peanut powder and suger, and then switch off the flame.

Serve this Capsicum Masala with Rice/Chapathi/pulka.

Butter Chicken

Butter Chicken:
Butter Chicken is a popular Indian Dish and it is also called as Murgh Makhani or Chicken Makhani. This delicious dish contains smooth and silky sause with tender chicken .It can be made as mild or spicy(hot) as you wish.

Ingredients:

Bone less and skin less chicken -----------------250 gm
Onion------------1
Green chillies---------2
Tomato puree--------3 Tbsp
Cashew nuts--------10
Butter----------2 Tbsp
Oil--------------3 Tbsp
Ginger garlic paste------1 Tbsp
Red chilli powder---------1 tsp
Coriander Powder-------1 tsp
Cumin Powder---------1 tsp
Garam masala--------1 tsp
kasoori methi(dry fenugreek leaves)-----1 Tbsp
Salt to taste
Milk ----------1 cup

For chicken marination:

Red chilli powder ------1/4 tsp
Salt to taste
Ginger-garlic paste--------1 tsp
Cumin powder-----1/4 tsp
Coriander powder----------1/4 tsp
Pepper powder------pinch(optional)

Preparation:

Cut the chicken into small pieces.

In a bowl mix red chilli powder,salt ,pepper powder, ginger and galric paste along with chicken and then keep it aside.

Then sprinkle little oil and then bake this chicken in oven at 450F for 15-20 minutes.

Generally for butter chicken we use Tandoori chicken pieces. If you don’t have the oven ,You could shallow fry the chicken pieces in oil.

Method:

Put the pan on medium heat and then add oil.

Add cumin seeds, once the cumin seeds are splutter then add finely chopped onions and green chillies.

Once the onions are transparent then add tomato puree, cashew nuts, coriander powder, cumin powder, red chilli powder, kasoori methi and water.

Now cover the pan with lid, then cook it in a slow flame around 10 to 15 minutes and then let it cool this mixture.

Put this mixture in blender to make fine paste.

In a hot pan add butter, onion-tomato puree, and sugar, salt and then add some milk to get the nice consistency.

Usually for butter chicken we have to add cream to give mild taste. In this recipe I used whole milk instead of cream. If you want to use cream instead of milk you can adjust the gravy consistency with water.

This gravy should be medium consistency.

Now add the chicken pieces to this gravy then adjust the seasoning ,and cook this gravy in slow flame around 10-15 minutes.

Then finally add garam masala and then switch off the flame.

Serve hot this Butter Chicken with Butter-naan or chapathi or paratha or Roti or rice.

Variation:

Repalce the chicken with paneer ,and then make the exact same recipe that is called Paneer Butter Masala.This is also one of the famous North Indian dish.

Mirchi Ka Salan

Mirchi Ka Salan:

Mirchi Ka Salan is one of the Hyderabadi signature vegetarian dish. It is the great accompaniment with outstanding Hyderabadi Dum Biryani /any Biryani/pulao.

Ingredients:

Chillies/peppars/bajji mirapa kayalu/any kind of green chillies ------6
Onion -----------1
Tomato----------1 small (optional)
Fenugreek seeds----1/4 tsp
Red chilli-----------1
Cumin seeds----1/2 tsp
Mustard seeds----1/2 tsp
Red chilli powder---------1 tsp
Curry leaves--------1 spring
Coriander powder----1 Tbsp
Cumin powder------1/2 tsp
Garam masala---------1/2 tsp
Oil ----- 3 Tbsp
Turmaric----------1/4 tsp
Ginger-garlic paste----------1 Tbsp
Bay leaf----1
Cloves-----4
Green cardamom------1
Cinnamon stick--------1 small
Peanuts-------2 Tbsp
Sesame seeds--------2 Tbsp
Freshly grated coconut powder----------2 tbsp
Tamarind -------goose berry size
sugar or jaggery -----1/2 tsp
Salt to taste
Coriander leaves for garnish

Preparation:

• Slit the each green chilli little bit.
• Finely chop the onion and tomato.
• Soak the tamarind in a cup of water, and then extract the pulp.
• Dry roast the peanuts, sesame seeds and coconut, then make a fine powder out of it.

You can dry Roast on the stovetop or microwave 30-40 seconds.

Method:

• Put the skillet on medium heat and then add oil.
• Then fry the green chillies till they are tender and remove from the oil keep aside.
• In the same pan add bay leaf,cloves,green cardamom, cinnamon stick, Fenugreek seeds, Red chilli, Cumin seeds, mustard seeds and curry leaves, then allow it to fry.
• Now add the chopped onions and salt ,then cook the onions till they are golden brown so that they get dissolve in the curry .
• Then add turmeric, ginger garlic paste and tomato pieces and cook it till they are tender.
• Then add little water, red chilli powder, coriander powder, cumin powder and garam masala powder and cook it till oil oozes out.
• Now add the grinded powder ( peanuts,seasame seeds and coconut) ,tamarind pulp and more water to it and then mix it well ,cover the pan with lid and let it cook till the oil oozes out.
  You must stirring in between otherwise it can get burn and it should be medium consistency.
• Add green chillies and sugar,then check the seasoning as per your taste and cook it for another 5 minutes. So that the juices of gravy get absorbed by chillies.
• Garnish with coriander leaves.
• Serve hot with any biryani /pulao

Carrot Milk Shake

Carrot Milk Shake:

Carrot has very good anti-inflammatory, anti-cancerous and anti-aging properties.It is a nutritious drink and good for health.Having a glass of fresh carrot juice/carrot milk shake in a day can substantially improve the overall health of you and your family members.This is very easy to prepare.

Ingredients:

Carrots-------2 big size

Cashew nuts------10

Water-------1 cup

Cold milk--------1 cup

Method:

Pressures cook the carrots, cashew nuts with a cup of water till 3-4 whistles; wait until the pressure is leaked.

Put them in a blender to make a fine paste.

Transfer this paste into a bowl and then add milk.

Pour this mixture into a large glass.

Now the tasty and healthy carrot milk shake is ready to serve.

It gives the very good taste when it is served chilled.

This should be medium consistency.

Variation:

1. You could replace cashew nuts with almonds.

2. You could also add sugar and green cardamom powder as per your taste.

Pappu Charu(Toor dal soup)

Pappu charu/pappu pulusu:

It is a very popular and staple dish in Andhra homes.There are many variations in it depends on vegitables, such as munakkaya(drum stick) pappu charu,mullangi(radish),bendakaya pappu charu.......etc. The basic recipe is same for any type of charu, but extra you can add any vegitables (drum sticks,radish,ladies finger.......etc.)as you like.

Ingredients:

Toor dal /kandi pappu ------1 cup

Oil------3 Tbsp

Tamarind ------Goose berry size

Onions------2 medium size

Green chillies------4

Tomatoes-------2 medium size

Turmaric------1/4 tsp

Red chilli powder-------1 tsp

Red chillies------2

Mustered seeds------1 tsp

Cumin seeds--------1 tsp

Hing/Asafoetida------pinch(optional)

Curry leaves--------1 spring

Garlic --------3 pods

Salt to taste

preparation:

• Pressure cook the toor dal(kandi pappu) with 3 cups of water till 3-4 whistles and mash it smooth.Then keep it aside.
• Cut the onions,tomatoes,green chillies length wise.
• Soak the tamarind in a cup of water ,then extract the pulp.
• Crush the garlic pods.
• Chop the cilantro/coriander leaves for garnish.

Method:

• Put the wide pan on medium heat,Then add Oil.
• Once the oil is hot add red chillis,mustered seeds,cumin seeds,crushed garlic,hing and curry leaves and allow them to splutter.
• Add onion slices,green chillies,turmaric and salt, then cook it till the onions are tender.
• Add tomato pieces and red chilli powder then cook it 3 minutes.
• Now add tamarind juice and cooked dal and water then allow it to cook for another 5 minutes on a slow flame.
• Finally garnish with cilantro/coriander seeds.
• Serve this Pappu Charu with Rice,any Vegitable fry and papad/vadiyalu.

Tandoori Chicken

Tandoori Chicken:

Tandoori chicken is a roasted chicken delicacy.It is popular in India.The chicken marinated in yougurt,lemon juice and some other spices(Tandoor masala), then roasted it in a clayoven/Tandoor.

I will make the Tandoori chicken marination in 2 ways.

1)By using different types of spices.

2)By using ready made Tandoori chicken masala paste.In this recipe iam using PATAK Tandoor Chicken masala paste.I like this brand.

Marination method-----I

Ingredients:

Chicken drumsticks-----3 skinned and washed
Thick yougurt---------2 Tbsp
Lemon Juice----------1 Tbsp
Ginge-garlic paste-----1 Tsps
Red chilli powder-----1 tsp
Coriander powder----1 tsp
Cumin powder-------1 tsp
Garam masala--------1 tsp
Food red color---------pinch
kasoori methi leaves(Fenugreek leaves)--------1 tsp
pepper powder--------1 tsp
Salt to taste

Method:

Wash the Chicken well and make 2 to 3 long 1-inch slits on each piece of the chicken . In a bowl

Mix all the above ingredients except chicken and make a paste. Apply this paste all over the

Chicken,make sure to apply well between all the slits and inside .

Store the chicken in the refrigerator to marinate minimum of 2 hours.

Marination method-----II

Ingredients:

Chicken drumsticks------3 skinned and washed

Tandoor chicken masala paste------3 Tsp

Thick yougurt-----2 Tbsp

Lemon Juice------1 Tbsp

Oil-------2 tsp

salt to taste

Method:

Wash the Chicken well and make 2 to 3 long 1-inch slits on each piece of the chicken .

In a bowl mix all the above ingredients except chicken and make a paste.

Apply this paste all over the chicken,make sure to apply well between all the slits and inside .
















Tandoori chicken paste is little milder.If you want to make it spicy,you could add extra spices as per your taste.

Store the chicken in the refrigerator to marinate minimum of 2 hours.

preheat the oven at 450F.

Cook the chicken 15-18 minutes one side.

Flip it another side then cook this chicken another 15-18 minutes till the chicken is tender.

Remove it from the oven,then cool it for few minutes.

Serve this chicken with onion,carrot,tomato,cucumber slices.

For good presentation cover the dumstick bottom part with aluminium foil.