Chicken Nawabi

Chicken Nawabi

Chicken Nawabi is very delicious curry and very rich in taste. In Restaurants, this curry made with two ways some Restaurants made it with boneless tandoori chicken pieces, some made with marinated chicken at last give the coal smoke to curry. 

Today I make it with a marinated chicken method so let's start making.

                        Prep time: 2 hrs
                        Cooking time: 30 min
                        Total time: 2 hrs 30 min
                        Serving for: 6 to 7

                                  Ingredients :

For marination : 

 Chicken washed and clean - 1 kg
 Curd or dahi - 1 tin
Cashew paste - 2 tbsp
Salt - 1/2 tbsp
Chilly powder - 1 tbsp
Tumeric powder - 1/4 tbsp
Lemon juice -  1 lemon

For curry or gravy : 

Oil  - 2 tbsp
Tomatoes - 4 to 5
Onion sliced - 3 to 4
Ginger garlic paste - 1 tbsp
Cashew paste - 2 tbsp
Salt - 1/4 tbsp or as per taste
Chilly powder - 2 tbsp or as per taste
Chicken masala - 1 tbsp
Orange food colour - 1 Tsp
Tomato sauce or ketchup - 2 tbsp
Water - as required
Coriander leaves - for garnishing
Coal - for a smoky taste



                             How to make : 

1. First, marinate the chicken with all marination ingredients keep aside or keep in fridge for 2 hr.

2. After 1 & 1/2 hr boil the tomatoes then remove the skin and grind it make tomato puree. Fry the sliced onion till golden brown in colour the grind it also.

3. In oil add ginger garlic paste fry it for two min then add grinded onion fry for 1 min then add tomato puree mix well fry for 5 min.

4. After that add cashew paste mix well cook for 2 min. Now add chilly pwdr and salt in it mix well cook for 5 min.

5. Now add marinated chicken mix well. Add orange food colour and chicken masala mix well close the lid  cook for 15  min on low to medium flame.

6. After 15 min open lid add water mix well close lid cook for 10 min.  After that open lid add tomato sauce or ketchup mix well cook for 5 min then switch off the flame.

7. now heat the coal on gas take out it in small plate keep plate on gravy add some oil on coal when smoke is coming out close lid for 5 min. After 5 min take out the plate from gravy and close the lid till serving.

8. Serve delicious curry with chapati, naan or rice.

Chicken Dalcha or daal gosht Recipe

Dalcha or daal gosht is very delicious curry specially in Pune (Maharashtra) . In Pune Muslim wedding menu is incomplete without Dalcha. Specially Dalcha made with lentils ( Pulses or daal) , meat and Chuka bhaji ( type of a green leafy vegetables) . But today I make it with chicken and  without Chuka bhaji . So let's start making.

                           Ingredients :

Orange lentils ( Masur daal ) - 1/2 cup
Split pigeon peas ( toor daal ) - 1/2 cup
Split green gram ( moong daal ) - 1/2 cup
Tumeric pwdr - 1 tsp
Salt - 1/4 tbsp or as per taste
Chilly pwdr - 1 tbsp or as per taste
Oil -  3 tbsp
Onion - 3 chopped
Tomato - 4 to 5 chopped
Chicken - 1/2 kg clean and washed
Bottle gourd ( Lauki) - 1 remove skin and cut in pieces
Dalcha or daal gosht masala - 1 tbsp
Ginger garlic paste - 1 tbsp
Dry fenugreek leaves - 2 tbsp roasted and crushed
Fennel pwdr- 1/2 tbsp
Dry mango pwdr - 1/2 tbsp
Mint leaves - chopped hand full
Coriander leaves - chopped hand full
Water - as required

               Description with pic :

Washed the lentils or pulses and soaked it for 15 min.

Now boil or cook it with some tumeric pwdr in pressure cooker adding 1 glass of water make the daal take 3 to 4 whistle and keep aside.

In pressure cooker heat the oil

Add onions in it fry till golden brown in color

Now add ginger garlic paste tomato and chopped bottle gourd

Add salt and chilly pwdr mix all very well 

Now add chicken pieces , mint leaves and coriander leaves mix well.

Add cooked lentils (daal)

Add water as required

Add dalcha masala, dry fenugreek leaves, fennel pwdr mix well

Now add dry mango pwdr mix very well close lid and take 4 to 5 whistle

After taking 5 whistle pour  the Dalcha in pan and close the lid cook it on low flame for 20 min.

Dalcha is ready serve with rice

Gulab Jamun ki sabzi. Gulab jamun kofta

Normally we make the sweet gulab jamun from Gulab jamun mix . But today I make the Kofta from the Gulab jamun mix. Let's start making.

Ingridients :

For Kofta :
1. Gulab jamun mix - 1/2 pkt
2 .Salt- 1 tsp or as per taste
3. Green chilly paste -  1/2 tbsp or as per taste
3. Chopped mix dry fruits - as required
4. Milk as required for kofta dough
5. Oil for frying.

For gravy :

1. 2 big onion paste
2. 2 big tomato paste
3. Ginger garlic paste 1 tbsp
4. Oil + butter 1 tbsp
5. Milk 1/2 cup
6. Salt - 1/4 tbsp
7. Red chilly pwdr - 1 tbsp
8. Water as required
9. Garam masala 1 tbsp
10. Kasuri methi 1 tbsp

For garnishing :
 Chopped coriander leaves
Chopped dry fruits


How to make :

First make the kofta . In bowl add half quantity of Gulab jamun mix , add salt, green chilly paste add little by little water mix well make soft dough.keep aside for 10 min.now make kofta take small ball add chopped dry fruits make round shape using palm like gulab jamun. Fry all.
     Now make the curry add butter and oil in pan heat it then add ginger garlic paste fry till nice aroma is coming. Now add onion and tomato paste fry till all water is dry , add chilly pwdr and salt mix well add milk mix well . Now add water as required close lid cook for 5 min on low to medium heat . Open lid add garam masala and kasuri methi mix well close lid cook on low heat for 2 min . Don't make the thick gravy because kofta soaked the gravy.
          Open lid switch off the heat add kofta in it mix well close lid for 2 min serve immediately garnish with coriander leaves and dry fruits .
        Serve with roti and rice.

Koyla Paneer gravy

               Koyla Paneer gravy

                   

Paneer is very popular cheese in India. Comnly available at  market. And we can also make it at home with milk and milk pwdr.We can make so many dishes from it like Shahi Paneer, butter Paneer, malai Paneer, Paneer Maratha, Paneer chilly, Paneer tandoori etc. 

Today I'm going to show you how to make Koyla Paneer gravy. This is very delicious and mouth watering recipe.

This is a spicy dish , but you can make it as your taste.

Let's check out the ingredients first

Ingredients :

1. Paneer - 250 grm

2. Grated Paneer - 2 tbsp

3. Oil - 1 tbsp

4. Butter - 1 tbsp

5. Spicy green chilly - 1  sliced (if you like more spicy you can use 2 Spicy green chilly, if  your green chilly is not spicy used 2).

6.ginger garlic paste - 1 tbsp

7.  Fine puree of Tomato and Onion- 2    tomato + 2 Onion.

8.cashew paste - 2 tbsp

9. Milk - 1/2 cup

10. Salt -  1/2 tbsp or as per taste

11. Chilly pwdr - 1 tbsp or as per taste

12. Water - as required

13.  Hommade Paneer Masala- 1/2 tbsp

14. Roasted crushed Kasuri methi- 1 tbsp

Coal - for smoky taste.

For garnishing - coriender leaves or mint leaves .

How to make :

1. In pan add butter with oil melt it. After that add green chilly fry it for 1 min , now add ginger garlic paste, saute till nice aroma is coming.

2. Now Add tomato oinion paste, saute till water is reduced from it. Add cashew paste mix well , add salt and chilly pwdr mix well. Add milk cook for 2 min .

3. Now add grated paneer mix well . After that add water , close lid cook for 5 min on low to medium flame .

4. Open lid add Homemade Paneer masala and kasuri methi, mix well , close lid cook for 5 min on low flame.

5.  Now Add paneer cubes mix well, cook for 5 min,After 5 min switch off the gas flame keep aside the gravy.

6. Heat the coal on gas for 5 min. Place the coal in small bowl, keep the coal bowl on gravy add little bit oil on it, smoke is coming out close the lid immediately for 5 min till smoke is over . When smoke is over, open lid remove the bowl from it.close lid till serving.

 7.For serving take out gravy in bowl ,garnish with some coriander leaves or mint leaves, serve hot with Chapati , parotha or rice.

Mutton sulemani kadai gravy

                 Mutton sulemani kadai gravy

Sulemani mutton kadai is popular dish in India .it's very tasty and mouth watering dish also . so let's make it 

Here is the ingredients :

Boiled mutton with Yakhni - 1/2 kg

Onion tomato paste ( paste from 1 big onion and 1 big tomato) - 1 bowl

Kaju badam paste ( paste from 10 to 15 kaju and 8 to 10 badam) - 1/2 bowl or 3 tblspn.

Ginger garlic paste - 2 tblspn

Dahi - 100 grm

Butter - 50 grm

Water - 1/2 cup

Chilly pwdr - 1 1/2 tblspn

Salt 1/4 tblspn or as per taste

Garam masala - 1 teaspn

Orange Food colour - 1/2 teaspn

For garnishing:

Fried kaju badam - 5 to 6

Coriander leaves

How to make :

In pan add butter melt it . Then add ginger garlic paste saute it . Add onion tomato paste mix it well .

Add kaju badam paste mix well.

Add dahi  then add chilly pwdr garam masala and salt mix well cook it 5 min then add colour mix well 

Now add mutton with yakhni add some water if required mix well . Cook it 10 min on low flame . Now heat the coal put it in bowl . Put the bowl in gravy pan add oil on it when smoke is coming ckclo the lid till mix all smoke in gravy. Now open and take out the coal bowl .

Sulemani kadai gravy is ready now garnish it with some coriander leaves and fried kaju and badam.

Sulemani mutton kadai gravy is ready to eat you can eat it with Naan, chapati and rice . 

Restaurant style PANEER MARATHA

   Restaurant style PANEER MARAtha

         2in 1 recipe

                      Paneer Maratha as starter

Paneer Maratha as gravy

Paneer Maratha is very tasty and delicious recipe my family love it very much I hope you all are also like this.

Ingredients :

Paneer - 200grm
Onion - 1 big
Tomato - 1 big
Lemon juice -1 lemon
Dried red chillies - 6 to 7
Butter - 50 grm
Oil - 2 tblspn
Water - 1/2 cup
Dahi - 2 tblspn
Orange food color - 1/2 teaspn
Coriander seed - 1 teaspn
Cumin seed - 1 teaspn
Kalonji - 1 teaspn
Red chilly pwdr - 1 tblspn
Garama masala pwdr - 1 teaspn
Roasted kasuri methi - 1 tblspn
Salt 1/2 tblspn
Coriander leaves - for garnishing

How to make :

1. In warm water soak dry red chillies for 15 min the remove the seeds.

2.Dry roast the Cumin , coriander and kalonji seed keep aside let it cool down completely. The grind fine powder from it. Then grind the red soaked red chilly with lemon juice make fine paste .

3.Cut the in cubes . Marinate paneer with masala and paste , curd and salt keep aside for 15 min.

4. In pan add oil Fry the onion in it and fry till light brown now add tomato and fry till soft keep aside .

5.Now grind the onion and tomato make fine paste and keep aside .

6.Grease the pan with butter and shallow fry the paneer pieces . Fry the pieces from all sides . Take it in plate garnish with coriander leaves and lemon piece the Paneer Maratha starter is ready.

7.Now in pan add oil and butter heat it now add ginger garlic paste fry till nice aroma is coming. Now add onion and tomato paste , Chilly pwdr, salt and garam masala, fry it . Then add kasuri -methi and water cook it 15 min . 

8. switch off the flame. 

Take the gravy in bowl add Paneer pieces on it garnish with coriander leaves and serve hot with chapati and rice.

Chicken Changezi Recipe

   Chicken changezi

A very delicious curry also Rich in taste . The Recipe name derived from the name of Mongolian Ruler  Changez Khan. 

Ingredients : 
 Chicken- 1/2 kg
Dahi- 1 tin
Milk- 1 cup
Chilly pwdr-1/2 tblspn
Garam masala- 1/2 tblspn
Chaat masala-1/2 tblspn
Salt-1/4 tblspn or as per taste
Kasuri methi roasted- 2 tblspn
Ginger garlic paste-2 tblspn
Magaz bean instead of kaju- 4 tblspn
Chopped onion- 3 nos
Chopped tomato- 3 nos
Oil- 1/2 cup
Coriander leaves for garnishing

How to make:

1.Marinate chicken with all masalas and dahi keep a side at least 1hr.

 2. In pan add oil when oil heating add chopped onion .when light brown in color add magaz bean and tomato .after that add salt and chilly pwdr in it cook it 5 min off the gas flame let it cool down and grind.

3.In pan add oil add ginger garlic paste and saute till nice aroma is coming. then add the grinded paste and fry it 5 min. now add marinated chicken, milk , kasuri methi and sprinkle some chaat masala and garam masala. cook it for 15 min on low to medium flame till chicken is  cooked.

4. Serve hot garnish with coriander leaves.