Kaju Badam Murg (Chicken with Cashew and Almond)

September 10, 2018 Nandini BhushanLeave a comment

Chicken with cashew and almond is a delightful recipe that is rich, creamy, spicy, nutty and tangy . Kaju Badam murg is a wholesome dish with the goodness of protein in chicken as well as host of health benefiting properties of dry fruits. If these dry fruits are included in our diet, it not only enhances the taste but also adds nutritional value to the food. As the name itself signifies, the kaju Badam murg is cooked with coarsely grinded almond and cashew nut along with curd and few spices. It’s rich and creamy texture makes it a perfect dish to impress your family and friend. Chicken with cashew and almond is easy to cook and is served best with Indian bread of all kind like naan, lachcha paratha or roti.

Ingredient

Chicken 1 kg
Onion 3 thinly sliced
Ginger paste 1 tsp
Garlic paste 1 Tsp
Cashew nut ¾ cup
Almonds 12 to 14
Curd ½ cup
Red chilli powder 2 tsp
Salt as per taste
Oil 4 tsp
Whole garam masala
Cinnamon stick 1
Peppercorn 5 to 6
Green cardamom 2
Black cardamom 1
Pictorial step by step recipe of kaju Badam murg

Step 1: Thinly slice the onion.

Step 2: Deep fry the onion slice till it turns golden brown

Step 3: Once done take it out in an absorbent paper and keep it aside

Step 4: Soak the cashew nuts and almond for about half an hour.later put the dry fruit mixture in a blender

Step 5; Coarsely grind it without adding water into it.Do not make a smooth paste out of it

Step 6: Marinate the chicken with fried onion,ginger garlic paste,coarsely grinned cashew and almonds, red chilli powder and salt

Step 7: Mix it all together and keep it aside for at least half an hour .

step 8 Take a pan and put oil into it. Once the oil gets heated add the whole garam masala into it.

step 9: Once the masala crackles add the chicken along with the marinade into it. Let it cook on high flame for about 5 to 7 minutes

Step 10 :Lower the flame and cover the pan . Cook it for almost half an hour or until the chicken becomes soft and tender. Stir the chicken regularly so that the masala does not stick to the pan

Step 11: Dish out the chicken in the serving platter and relish the kaju Badam chicken with roti or paratha.

Tip: Add half cup of milk along with 2 tsp of kasuri methi for velvety texture and richness.

Dahi Kebab ( Hung Curd Kebab)

August 25, 2018 Nandini Bhushan1 Comment

Dahi kebab is a very classic, healthy and protein rich Awadhi recipe that is made from hung curd along with few spices and seasoned with fresh herbs. In-fact when I first heard about dahi kebab, it was unimaginable for me to even think of a kebab made out of curd since it it so difficult to hold it together . But once I came to know the secret behind it I enjoyed making it myself. Curd or dahi is highly popular throughout south Asian countries like Pakistan,Bangladesh and India. But I believe that we Indians have a special love for dahi and we could have it any form. It is indeed an integral part of our culinary culture.
Dahi kebab is one such curd dish which could be served both as an appetizer and main course. It is crispy from outside and creamy and melting from inside with soft and subtle flavour of spices. There are different variations of making dahi kebab. Enjoy my take on this classic recipe.

Ingredients:

Curd : 700 gm
Ginger :1 Tsp grated
Green chilli : 3 finely sliced
Capsicum : 1 finely chopped
Cheese :100 gm grated
Sugar: 1 Tsp
Garam masala powder :1 Tsp
Salt : as per taste
Bread crumbs:
Besan :4 tsp ( Dry Roast besan in low flame till it becomes golden brown and aromatic)

Follow the steps for the perfect result:

Step 1: Tie the fresh curd in a muslin cloth

Step2: Hang it overnight so that the water completely drains out.

Step 3: Your hung curd with creamy consistency is done

Step 4: Mix the curd with green chillies, capsicum, Ginger, sugar, cheese,roasted gram flour, finely chopped coriander leaves, garam masala powder and salt. Be a little cautious while putting salt since cheese already has salt in it.

Step 5 : Mix it all together and put it into the fridge till you proceed.

Step 6 : Now apply water or oil in your palm and make tikkis out of the curd mixture. Since the texture of the mixture is very soft and creamy, one needs to delicately handle it.

Step 7 : Next coat the kebab with the bread crumbs.

Step 8 : Heat oil in the pan and shallow fry the kebab one by one on medium flame. Turn over the dahi kebabs once you get a nice golden crust on the top.

Step 9 : Your dahi kebab is ready to be served. Enjoy the appetizing dahi kebab with any chutney or sauce of your choice.

Tip: Sugar enhances the tangy flavour of dahi kebab with a pinch of sweetness.

Mutton Keema Kofta Curry

August 12, 2018August 12, 2018 Nandini BhushanLeave a comment

The mutton kofta curry is one such recipe that is very close to my heart as it takes me down the nostalgic memory lane of my childhood. My mother makes one of the most amazing Keema kofta curry. It is in indeed one of the favourite indulgent recipe of my son and every time I cook this recipe for my loved ones, l could experience the intense and exotic aroma in my entire household.lts all about my mom’s spice and secret that blends so well to create a fabulous dish like this mutton kofta curry. Mutton kofta curry is cooked using raw mutton keema and handful of spices that is easily available in every household . The meatball here is not deep fried but it is poached and cooked in the gravy.This cooking techniques gives a new dimension to the taste of the curry. One just needs to be a little extra careful with the koftas as it could disintegrate if not handled properly .The flavourful mutton kofta curry is served best with plain rice or any variety of Indian bread.

Ingredients :

Mutton mince (Keema) ½ kg
Ginger 1 inch
Green chilli 2 to 3
Egg 1
Garam masala powder 1 Tsp
Coriander leaves as per taste
Pudina leaves optional
Soaked bread optional( to be used in case Keema appears too difficult to handle)
Ingredients for the gravy
Onion 2 large finely chopped
Tomato 2 grated
Garlic paste 1 Tsp
Ginger paste 2 Tsp
Turmeric powder 1 Tsp
Red chilli powder 2 tsp
Coriander powder 2 tsp
Whole black pepper 5 to 6
Black cardamom 1
Green cardamom 2
Dalchini 1 stick
Whole jeera 1 Tsp
Oil 4 Tsp
Salt as per tasteFollow the steps by step instructions for perfect result:

Step 1 : Take a grinder jar and put raw Keema, Ginger,green chilli, green coriander, pudina, egg and a tsp of oil along with salt. Blend it all till it comes together. Egg will help to bind the koftas. Once done squeeze the water away.

Step 2 : Apply oil in hand and make small round ball shaped meatballs. Refrigerate them for an hour so that the koftas become firm.

Step 3 : Put oil in the pan and add the whole masala. Fry it till it crackles.

Step 4 : Add the finely chopped onion and fry it till it turns golden brown

Step 5 : Next add grated tomato, Ginger garlic paste, coriander powder,turmeric powder, red chilli powder and salt.stir it until the oil separates from the masala.

Step 6 : Add water as per your requirement and let it come to boil . Now place the kofta one by one into the boiling mixture. Do not stir or mix the koftas as it could disintegrate. Let it cook on a high flame for at least ten minutes. After that cover the lid and lower the flame and

let it cook in the gravy till the kofta becomes firm.

Step 7 : Check it out after almost twenty minutes to see if the masala and meatballs are done. Stir it carefully.

Step 8 : set the koftas aside in a serving dish.garnish it with cream and the tantalizing mutton kofta curry is ready to be relished with rice or any Indian bread of your choice.

Tip. Add one Tsp of oil in the mince while blending. This will keep the koftas moist and soft

Baked Palak Paneer

July 26, 2018July 30, 2018 Nandini Bhushan2 Comments

Baked Palak Paneer is one of the most popular vegetarian dish in the Indian menu. spinach is loaded with antioxidants and nutrients and is considered to be very healthy. While paneer is an excellent source of protein and calcium. I think at such Baked Palak Paneer is not only a power house of nutrients but also a delightful blend of flavour and texture. After so many years of cooking, I have realised that a little twist to the traditional recipe gives a totally new dimension to the conventional food. It eventually becomes not only a culinary delight but at the same time visual treat too. hope my blog reader likes my new variation of Baked Palak Paneer recipe of spiced spinach puree layered with paneer and topped with mozzarella cheese. It is best served with roti of your choice.
Enjoy it straight from the oven.

Ingredients :

For the spinach layer

Spinach 1kg
Blanch it along with green chilli and make a puree out of it
Onion 1 chopped
Ginger paste 1tsp
Garlic paste 1tsp
butter 2 tsp
Salt to taste

For the Paneer layer

Paneer 200gms cut into cubes
Onion 2finely chopped
Ginger paste 1tsp
Red chilli powder 1 tsp
Turmeric powder ½ tsp
Sugar ¼ tsp
Veniger 1 tsp
Garam masala powder 1 tsp
Salt to taste
oil 2 tsp
Mozzarella cheese 100gms grated

Follow the steps as mentioned below;

Step 1: Heat butter in oil and add onion into it.Saute it till it is translucent.

Step 2 : Add ginger garlic paste and salt into it and fry till the masala is cooked.

Step 3 : Now put the palak puree into the pan and mix it well. Cook it until the palak blends perfectly with the masala.

Step 4 : Once done keep it aside.

Step 5 : Take another pan and heat the oil. Add onion and fry it till it turns translucent.

Step 6 : Add ginger paste, red chilli powder,haldi powder, salt, sugar and veniger.This will give a nice sweet and tangy flavour to the dish.

Step 7 :Add the paneer cubes and let it cook with the masala till it coats the paneer thoroughly.

Step 8: Next sprinkle the garam masala powder and keep it aside.

Step 9 : Spread the spinach mixture in a shallow baking dish with the helpof a spatula or a spoon. Now spread the paneer over the palak layer.

Step 10 : Top the dish with grated mozzarella cheese and bake it in a preheated oven at 170 degree celcius for fifteen minutes or until the cheese melts.

Step 11 : Your luscious baked palak paneer is ready to be served.

Tip – Add half cup of milk with 1 tsp of kasuri methi ito the palak mixture for creamy texture.

Dahi-Chicken

AsideJuly 13, 2018July 18, 2018 Nandini Bhushan5 Comments

Dahi chicken is a delicious chicken dish cooked in curd and minimal spices.

Dahi Chicken

July 13, 2018March 17, 2019 5 Comments

Dahi chicken is a flavorful chicken dish cooked in curd and minimal spices.It’s tangy taste makes it a super delicious dish loved both by kids and adult alike.Since dahi chicken is a dry preparation, it is best served with roti, paratha or naan.Believe me, this dish will definitely become one of the simplest yet tastiest recipe on your next menu.

Check out the simple recipe here……

INGREDIENTS :

Chicken – 500 gms
Curd – 1 cup beaten
Ginger paste – 2 tsp
Garlic paste – 2 tsp
Turmeric powder – ½ tsp
Red chilli powder – 2 tsp
Kashmiri red chilli powder optional – 1 tsp
Green chilli – 3 slit it from centre
Kasuri methi – 1 tsp
Garam masala powder – ½ tsp
Onion – 2 cut into rings
Salt – to taste
Oil – 4tspFollow the step by step recipe :

Step 1: Take curd in a bowl. Add ginger garlic paste, 1 tsp oil,turmeric powder,red chilli powder,salt and garam marsala. At this stage you can also add Kashmiri red chilli powder for colour. mix them all together

Step 2 : Put chicken in the marinade and give them all a good mix.

Step 3:Keep it aside for at least half an hour so that chicken absorbs the flavour thoroughly.

Step 4:Add the rest of the oil in a pan and put the marinated chicken into it. Cook it till the moisture dries up and chicken is tender.

Step 5:Now add the sliced onion, slit green chillies along with kasuri methi into the chicken. Cover it for about five minutes till onion becomes soft.

Step 6: Dahi chicken is ready. Transfer the chicken into the serving dish and relish it with roti, paratha or naan.

Tip : Mix curd with one tsp of maida or rice flour to prevent it from curdling.

Nandini's Blog : Spice & Secret

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Tag: Indian food