Tuesday, August 30, 2011

Tomato chicken


  • 1 kg chicken
  • 1 tbsp ginger-garlic paste
  • 1o no green chilli(according to taste)
  • 1 tsp pepper powder
  • 1/2 kg tomato
  • 100gm butter
  • salt to taste
  • 3 tsp oil for frying+1tsp for marination
  • curry leaves
Grind green chillies along with ginger-garlic paste.Marinate the chicken with this ginger-garlic-green chilli paste,pepper powder,salt and oil for 1 hr.Puree the tomato without adding water and keep aside.Heat the remaining oil in a pan and fry the marinated chicken till it becomes brown in color.Heat another pan and melt the butter.Add curry leaves,tomato puree,salt.oil and boil till oil separates.Now add chicken piece.Cook the chicken in low flame until masla get well coated on the chicken.Serve hot with rice.

Monday, May 23, 2011

Chicken ularthyathu

  • 1 kg chicken
  • 1tbsp ginger -garlic paste
  • 1 tsp pepper powder
  • 1/2 tsp turmeric powder
  • 2 tsp chilli powder
  • 1 tsp garam masala
  • 3 big onions,chopped
  • 2 big tomato,chopped
  • 1 tsp vinegar
  • salt to taste
  • 5 tbsp coconut oil
Marinate chicken with ginger-garlic paste,pepper powder,turmeric,salt and vinegar for 2hrs.Heat oil in a pan,add onion and saute untill it become light brown.Add chilli powder,garam masala ,tomato and saute till tomatoes become soft.Now,add chicken along with marination and 1/2 cup hot water.Cover and cook for 20-25 minutes.Heat oil in another pan and add curry leaves.Transfer the chicken with gravy into this pan and keep sauting adding enough oil until all water evaporated and chicken become well coated with masala.Serve hot garnished with some curry leaves.

Paneer Makhani

I love paneer.I like it in all forms .Be it a curry,dry one, cutlet, any thing will do.So every week I will try to experiment a new dish with paneer.This week I tried this dish.This lip smacking preparation is popular in almost all Indian states...originally of north India,every state adds a distinct touch to this recipe.I got this recipe from Tarla dalal's Punjabi subjis.

Ingredients :
  • 2 1/2 cup paneer,cut into cubes
  • 1 bay leaf
  • 1" piece cinnamon
  • 2 cloves
  • 2 cardamoms
  • 2tsp ginger-garlic paste
  • 1/2 cup fresh thick curds,whisked
  • 3tbsp tomato ketchup
  • 1 tsp garam masala
  • 2 tsp dried kasuri methi
  • 1/2 tsp sugar
  • 2 tbsp cream
  • 2tbsp butter
  • salt to taste
For makhani gravy
  • 1 cup chopped tomatoes
  • 1/2 tsp sliced onions
  • 1/4 cup cashew nuts
  • 2 whole dry red chillies
For garnish
  • 1 tsp butter(optional)

For makhani gravy, combine all the ingredients with 1 1/2 cup of water and simmer for about 30 minutes.Cool and blend to a smooth pate.Heat the butter in a pan and add the bay leaf,cinnamon,cloves and cardamoms to it.Add the ginger-garlic paste and saute for a few seconds.Add the makhani gravy,curd,tomato ketchup and salt.Simmer for about 5 minutes.Add about 1/4 cup water if required to adjust the consistency of the gravy.Add the paneer,garam masala,kasuri methi,sugar,cream and simmer for 4 minutes.Serve hot garnished with butter if u need.