Kadai Mushroom

Kadai Mushroom

Another interesting, tasty recipe with mushrooms. Kadai Mushroom, which literally means mushroom cooked in  a pan. Its a very much flavorful recipe, which is because of roasted and ground spices..

Here goes that aromatic recipe..

Ingredients: (Recipe for 2)

For the Gravy:

Mushrooms                               - 200 gm

Big Onions                                - 2 (medium size)

Ginger-Garlic Paste                   - 1 tbsp

Capsicum                                   - 1 (small)

Salt                                             - As required

Turmeric Powder                       - 1/4 tsp

Dried Kasthuri Methi Leaves     - 2 tbsp      

Garam Masala Powder               -  1 tsp

Oil                                               - As required

To Roast And Grind:          

Coriander Seeds          - 1 tsp    (Malli)

Cumin Seeds               - 1 tsp    (Seeragam)

Red Chillies                - 2

Cardamom                  - 2          (Yelakkai)

Cloves                         - 2          (Krambu)

Cinnamon Stick          - 1          (Pattai)

Pepper                         - 1 tsp       

To Grind:

Tomatoes         - 2 (medium size)

Procedure:

• Roast and Grind everything under 'To Roast and Grind'.
• Grind tomatoes separately.
• I used white beech mushroom, which is available here. you can use any mushroom. Since its a white beech mushroom, i simply separated it and used it. If you are using Button mushroom, chop them into little bigger pieces.

• Chop Capsicum also to bigger pieces. Chop finely big onions.
• Heat oil in a pan. Add mushrooms to it. Saute till the mushroom is cooked and after that take it out.
• Add some oil to the pan. When the oil is hot, add chopped onions to it. When they are translucent, add Ginger-Garlic paste. 
• After a second, add ground tomatoes.
• When the tomato puree is cooked,  add chopped capsicum.
• Saute for some time, and then add ground masala, enough salt, turmeric powder and water.
• When the gravy is half done, add sauteed mushrooms. Mix it well.
• Take dried kasthuri Methi leaves between your palms. Crush  it and add to the gravy.
• Cook the gravy in low flame, till everything gets blended well. Switch of the flame and add Garam Masala Powder to the gravy.
• Garnish with coriander leaves and serve.
• Enjoy with chapathi or roti of your choice.

Butter Chicken

Butter Chicken

Butter Chicken can be tried easily at home.. The special ingredient is Fresh Cream.. Can  prepare Butter Chicken with those are available at home itself.

 Fresh cream is nothing but 'aadai' or 'malai' which forms over the boiled milk.  Just take it out daily and keep it in a airtight box in fridge. The day when you are going to prepare, just take malai from the fridge. Whisk for some time and your Fresh Cream is ready.

Ingredients:

For Marination:

Boneless Chicken  ( Chopped Lengthwise) - 250gm

Salt                                                               - As required

Red Chilli Powder                                        - 2 tsp

Cumin Powder                                              - 1 tsp

Coriander Powder                                         - 2 tsp

Garam Masala Powder                                 - 1 tsp

For Grinding:

Cumin Seeds                                               - 1 tsp

Big Onion                                                    - 2

Medium Size Tomatoes                              - 3

Green Chilli                                                - 1

Cashew nuts                                                - 5

Salt                                                              - As required

Red Chilli Powder                                       - 2 tsp

Coriander Powder                                        - 2 tsp

Kasthuri Methi ( Dried Fenugreek Leaves) - 2 tsp

Oil                                                                 - As required

For Gravy:                                                              

Butter                                                           - 2 tbsp

Oil                                                                - 1 tbsp

Garam Masala Powder                                 - 1 tsp

Sugar                                                             - 1/2 tsp

Tomato Ketchup                                           - 2 tsp

Fresh Cream                                                  - 1/2 cup ( Around 120 ml)

Procedure:

1. Marinate the chicken with the things given under the marination for at-least 2 hours.
2. Heat oil in a pan. Add marinated chicken. Saute it for some time . Once its done, take out chicken in a plate.
3. Add oil to  the same pan. To that add Cumin seeds, onion, green chilli, cashew nuts, tomatoes, salt, chilli powder, coriander powder,  and kasthuri methi. Let it cool.. Blend it after the mixture gets cool
4. Then add Butter + oil in  a pan.. Add blended   masala.. Add some water if needed. Add sugar and ketchup. Ketchup is used for the color. Add fresh cream. After adding fresh  cream, gravy will get thick a little. Add water accordingly. Then Garam Masala.. 
5. Add chicken and after five minuted switch off the flame and serve it with chapathi or roti..

Quick Tips:

1. Trust me, you can skip adding Butter and Cashew nuts.. I won't add both most of the times. We are using enough cream. It will give that enough makhani taste. If you are in Diet you can skip both.
2. I haven't used artificial red color since its un- healthy,  my gravy din't turn get that color. If you want the ,color you can use it.You can also use Kashmiri Red Chilli Powder which gives enough color to the gravy.. 
3. Adjust the spice according to your taste.

Malvani Chicken (Konkani Style Chicken)

Malvani Chicken (Konkani Style Chicken)

Thinking of preparing Chicken Gravy?? Why don't you give a try to this Konkani style,  Malvani Chicken Gravy??

Here is the Western Coastal side chicken recipe!!!  Chicken cooked in, coconut paste and in spices.  Though, it involves little more steps, for preparing this chicken, its worth it.. Just follow the recipe.. You will get an extra-ordinary chicken gravy for rice..

Ingredients: (Recipe For 2)

To Grind (1) :

Red Chilli             - 1

Coriander Seeds   - 1/2 tsp

Whole Pepper       - 1/2 tsp

Cinnamon Stick    - 1

Big Onions            - 2

Grated Coconut     - 2 tbsp

To Grind(2): 

Chopped Ginger    - 2 tsp

Chopped Garlic     - 2 tsp

Green Chilli           - 1

For the Gravy:

Chicken (With Bones)      - 250gm

Malvani Masala Powder   - 1 tbsp

Turmeric Powder              - 1/4 tsp

Garam Masala Powder      - 1/2 tsp

Salt                                     - As required

Grated Coconut                  - 3 tbsp

Oil                                      - As required

Procedure:

Procedure For 'To Grind ( 1)':

• Chop Big onions. Grind grated coconut to a smooth paste, adding little water.
• Heat oil in a pan. Add red chilli, coriander seeds, pepper, and cinnamon sticks to it.
• Saute it for some time, and then add chopped onions.
• When onions are translucent, add coconut paste.
• Saute for some time. Let the mixture cool, and grind it.

Procedure For 'To Grind ( 2)':

• Grind giner , garlic and green chilli

Procedure For The Gravy:

• Heat oil in a pan. Add 'To Grind (2)' i.e, Ginger, Garlic and green chilli paste.
• After the raw flavor goes off, add 'To Grind(1)'. 
• Add also Turmeric powder and .Malvani Masla Powder.
• When the masala is cooked little, add chicken and enough salt.
• Add water needed for the gravy and close the pan with a lid.
• Cook until chicken is completely cooked. Keep on stirring in between. Switch off the flame and add Garam Masala Powder.
• Dry roast grated coconut in another pan. The coconut should completely change the color to Brown. And also sprinkle the browned coconut in the gravy,  
• Serve the yummy Malvani Chicken With Rice, Chapathi or Roti.. From my personal experience, it tastes so good with rice.

Baby Corn Butter Masala

Baby Corn is extremely low in fat, and thus helps in weight loss. It has loads of Potassium and Folic Acid, which is very essential for women's health. Today's recipe is exciting gravy with Baby Corn..

Here is the recipe for Baby Corn Butter Masala!!!

Recipe For : 2

Preparation Time : 40 minutes

Ingredients:

For Grinding:

Cumin Seeds                                               - 1 tsp

Big Onion                                                     - 2

Medium Size Tomatoes                               - 3

Green Chilli                                                  - 1

Ginger-Garlic paste                                     - 1 tbsp

Cashew nuts                                                - 5

Salt                                                               - As required

Red Chilli Powder                                         - 2 tsp

Coriander Powder                                        - 2 tsp

Kasthuri Methi ( Dried Fenugreek Leaves)   - 2 tsp

Oil                                                                 - As required

For Gravy:   

                                                           

Baby Corn                                                    - 8 to 10

Butter                                                           - 2 tbsp

Oil                                                                - 1 tbsp

Garam Masala Powder                                - 1 tsp

Sugar                                                           - 1/2 tsp

Tomato Ketchup                                           - 2 tsp

Fresh Cream                                                 - 1/2 cup ( Around 120 ml)

For Baby Corn Marination:

Salt                        - As required

Turmeric Powder   - a pinch

Chili Powder          - 1/2 tsp

Cumin Powder       - 1/2 tsp

Coriander Powder  - 1/2 tsp

Procedure:

1. Cut Baby Corn into bigger pieces. Marinate Baby Corn with everything under ' For Baby Corn Marination' for 1 hour. After 1 hour, shallow fry Baby corn in a pan. Chop onions and tomato.  Slit Green Chili.
2. Add oil to  the same pan. To that add Cumin seeds. When they splutter add chopped onions, Cashew nuts and slit green chilli.  When the onions turn translucent add Ginger - Garlic paste. Saute for a minute and then add chopped tomatoes. Cover with a lid and cook it.
3. When onions and tomatoes are half cooked add salt, chilli powder, coriander powder,  and kasthuri methi. Saute till everything cooks well. Switch off the flame and  Let the mixture cool.. Blend it after the mixture cools down.
4. Then add Butter + oil to the same pan.. Add blended   masala.. Add some water if needed. After the raw flavor of masala goes off add sugar and ketchup. Ketchup is used for the color.  
5. Add  also fresh cream.  Fresh cream is nothing but 'aadai' or 'malai' which forms over the boiled milk.  Just take it out daily and keep it in a airtight box in fridge. The day when you are going to prepare, just take malai from the fridge. Whisk for some time and your Fresh Cream is ready.. After adding fresh  cream, gravy will get thick a little. Add water accordingly. Then at-last add Garam Masala powder.
6. Add Baby Corn and switch off the flame after five minutes. and serve it with chapathi or roti..

Chicken Tikka Masala

Today's recipe is Restaurant style Chicken Tikka Masala!! It involves only two steps.  Preparing Chicken Tikka and another step is preparing a gravy and adding Tikkas to  the it. You  can also have Chicken Tikka as Appetizer. Here is the link for preparing Chicken Tikka...

                                          How to prepare Chicken Tikka??

You can prepare this tikka even on stove top. So don't ever hesitate to prepare it.  Enjoy this Chicken Tikka Masala... Here is the recipe..

Ingredients:

For Grinding:

Medium Size Tomatoes                               - 2

Cashew nuts                                                - 5

For Gravy:                                                              

Chicken Tikka                                              - 200 gm

Cumin Seeds                                               - 1 tsp

Big Onion                                                     - 2

Green Chilli                                                  - 1

Salt                                                               - As required

Red Chilli Powder                                         - 2 tsp

Coriander Powder                                        - 2 tsp

Kasthuri Methi ( Dried Fenugreek Leaves)   - 2 tsp

Butter                                                           - 2 tbsp

Oil                                                                - 1 tbsp

Garam Masala Powder                                - 1 tsp

Sugar                                                           - 1/2 tsp

Tomato Ketchup                                           - 2 tsp

Fresh Cream                                                 - 1/2 cup ( Around 120 ml)

Procedure:

1. Prepare Chicken Tikka using the link How to Prepare Chicken Tikka??. Chop onions and tomato. Grind Tomato and Cashew nuts to a smooth paste.
2. Add oil+butter to  a pan. To that add Cumin seeds, chopped onions, green chilli. When they are translucent add ground tomato paste.
3. When both onions and tomatoes are cooked, add salt, chilli powder, coriander powder,  and kasthuri methi. Cover with a lid and cook the gravy well.
4.  Add some water if needed. Add sugar and ketchup. Ketchup is used for the color. Add fresh cream. After adding fresh  cream, gravy will get thick a little. Add water accordingly. Then add Garam Masala.. 
5. Add Tikkas and after five minutes  switch off the flame and serve it with chapathi or roti..
6.  Fresh cream is nothing but 'aadai' or 'malai' which forms over the boiled milk.  Just take it out daily and keep it in a airtight box in fridge. The day when you are going to prepare, just take malai from the fridge. Whisk for some time and your Fresh Cream is ready.
7.  Enjoy your Chicken Tikka Masala!!

Chicken Kazza

Chicken Kazza

Chicken Kazza is a rich & spicy gravy... You can have this gravy with almost everything..Rice, Chapathi , Dosai, Idli or even with Roti.. Its a very aromatic gravy.. If you are a chicken lover, you will surely love this gravy. 

And one more thing.. This recipe is our blog's 100th post.. Here goes the recipe!!

Ingredients:

To Marinate:

Chicken (With Bones)    - 1/2 kg

Ginger-Garlic Paste        - 2 tbsp

Red Chilli Paste              - 1 tbsp

Salt                                  - As required

Turmeric Powder            - 1/2 tsp

Cumin Powder                - 1 tbsp

Others:

Big onions                      - 4 or 5

Tomato                           - 1

Ginger-Garlic Paste       - 1 tbsp

Garlic Pods                    - 3

Oil                                   - As required

Coriander Leaves            - few

Powders:

Salt                                  - As required

Turmeric Powder            - 1/2 tsp

Cumin Powder                - 1 tbsp

Coriander Powder           - 1 tbsp

Chilli Powder                  - 1 tsp

Red Chilli Paste              - 1 tbsp

Garam Masala Powder   - 1 tbsp

Whole Garam Masala     - Everything 2

Sugar                               - a pinch

Procedure:

• Marinate everything under 'To Marinate' for at-least 2 hours. Chop finely onions and garlic. Grind tomato.
• Heat oil in a cooker.. Add whole garam masala.. After a second add onions and garlic.. When the onions become translucent add tomato paste.
• Add in everything under 'powders' .. saute it till the raw smell goes off..
• Add the marinated chicken and enough water..Mix the gravy well.. Close the lid and keep the cooker for 1 whistle. Reduce the flame and switch it off in another 10 minutes.
• Garnish with coriander leaves and serve!!!

Paneer Butter Masala

Paneer Butter Masala

Here is the recipe for Paneer Butter Masala, which is favourite for everyone.

Ingredients:

For Grinding:

Cumin Seeds                                               - 1 tsp

Big Onion                                                     - 2

Medium Size Tomatoes                               - 3

Green Chilli                                                  - 1

Cashew nuts                                                - 5

Salt                                                               - As required

Red Chilli Powder                                         - 2 tsp

Coriander Powder                                        - 2 tsp

Kasthuri Methi ( Dried Fenugreek Leaves)   - 2 tsp

Oil                                                                 - As required

For Gravy:   

                                                           

Paneer                                                         - 200 gm

Butter                                                           - 2 tbsp

Oil                                                                - 1 tbsp

Garam Masala Powder                                - 1 tsp

Sugar                                                           - 1/2 tsp

Tomato Ketchup                                           - 2 tsp

Fresh Cream                                                 - 1/2 cup ( Around 120 ml)

Procedure:

1. Cut Paneer into cubes. Chop onions and tomato. 
2. Heat oil in a pan. Add paneer. Saute it for 3-4 minutes . After that take paneer in a plate. Remember to take out paneer soon or else it will become hard.
3. Add oil to  the same pan. To that add Cumin seeds, onion, green chilli, cashew nuts, tomatoes, salt, chilli powder, coriander powder,  and kasthuri methi. Let it cool.. Blend it after the mixture gets cool
4. Then add Butter + oil in  a pan.. Add blended   masala.. Add some water if needed. Add sugar and ketchup. Ketchup is used for the color. Add fresh cream. After adding fresh  cream, gravy will get thick a little. Add water accordingly. Then Garam Masala.. 
5. Add paneer and after five minutes  switch off the flame and serve it with chapathi or roti..
6.  Fresh cream is nothing but 'aadai' or 'malai' which forms over the boiled milk.  Just take it out daily and keep it in a airtight box in fridge. The day when you are going to prepare, just take malai from the fridge. Whisk for some time and your Fresh Cream is ready.