Thursday, 20 October 2011

Tandoori Chicken Legs


12 chicken drumsticks
3 tbsp. tandoori powder
3 tsp. ginger - garlic 
1 1/4 cup thick yogurt
1/2 tsp. red chilli powder
2 tsp. each of coriander powder, garam masala, cumin powder
1-2 tbsp. lemon juice
1 tsp. salt
1 tbsp. oil 
+ additional oil for grilling
For serving 3-4 lemons halved and chaat masala


1. Prick the chicken legs at several places with the tip of a knife and make cuts in the chicken.
2. Rub the tandoori paste and the ginger garlic paste on the chicken and allow the chicken to marinate, covered in a bowl, in the fridge for 1 hour.
3. Stir the remaining ingredients into the yogurt.
4. Add the yogurt mixture to the chicken and mix well. Taste the marinade. It should be well salted and have a distinctive flavor of ginger-garlic. Push the marinade well into the cuts.
5. Let the chicken marinate, covered in the fridge preferably for 10 hrs.
6. Grill for about 35 minutes or until cooked, keep brushing with marinade several times and lastly with oil.
7. During grilling, turn the chicken pieces frequently.

Serve with Squeeze lemon juice and sprinkle chaat masala.

Kozhi Kurma (Chicken Kurma) Recipe

Chicken - 1 kg, shredded into pieces
Oil - 4 1/2 tbsp.
Ginger - 1 tsp, chopped
Garlic - 1 tsp, chopped
Coconut - 1/2, grated
Green Chillies - 10, chopped
Poppy Seeds - 1 1/2 tsp
Chana Dal (Bengal Gram Dal)- 1 1/2 tsp
Aniseed - 1 1/2 tsp
Star Anise - 1
Cloves - 3
Cinnamon Stick - 1
Curry Leaves - 15
Onions - 150 gms, sliced
Tomatoes- 100 gms, chopped

1. Heat 1 tsp of oil in a kadai.
2. Add the ginger, garlic, coconut and green chillies.
3. Stir fry for a while.
4. Keep aside.
5. Dry roast the poppy seeds, chana dal, aniseed and star anise.
6. Grind to a paste with a little water.
7. Heat the remaining oil in a separate kadai.
8. Add the cloves, cinnamon stick, curry leaves and onions.
9. Saute till the onions turn light golden brown.
10. Add the chicken and the poppy seed paste and mix for 5 minutes.
11. Add a little water and the tomatoes.
12. Cook for 12-15 minutes. Check for seasoning.
13. Serve hot with rice.

Meen Mulaki Hathu Recipe


Fish - 4, medium sized and cleaned
Coconut Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Fenugreek Seeds - 1 tsp
Onions - 4, medium and chopped
Green Chillies - 3, chopped
Garlic Cloves - 6, crushed
Red Chilli Powder - 1 1/2 tsp
Turmeric Powder - 1/2 tsp
Tamarind Extract - 25 gms
Curry Leaves - 20
Salt to taste

Tomatoes - 2, chopped

1. Heat the coconut oil in a kadai.

2. Add the mustard and fenugreek seeds.

3. When they start to crackle, add the onions, green chillies and

4. Fry for a few seconds and then add the red chilli and turmeric powders.

5. Mix well for a minute.

6. Add the tamarind juice and let the mixture simmer for some time.

7. Add the fish, curry leaves, salt and tomatoes.

8. Cook covered for 10 minutes or till the fish is done.

9. Serve hot with rice.

Murg Malai Tikka Recipe

Chicken Breasts - 1 kg, cut into boneless cubes
Garlic Paste - 2 tbsp
Ginger Paste - 2 tbsp
Salt to taste
White Pepper Powder - 1 tsp
Egg - 1, whisked                       
Cheddar Cheese - 60 gms, grated
Green Chillies - 8, deseeded, finely chopped
Green Coriander - 1 cup,
 finely chopped
Mace-Nutmeg Powder - 1/2 tsp
Corn flour - 1 tbsp
Cream - 3/4 cup
Refined Oil/Butter for basting

1. Rub garlic-ginger pastes, salt and white pepper into the chicken cubes.
2. Keep aside for 15 minutes.
3. Mix the remaining ingredients together (except oil/butter).
4. Coat the chicken with this prepared mixture.
5. Marinate for at least 3 hours.
6. Skewer the chicken cubes 2 cm apart and roast in a preheated (140 degree Celsius/275 degree Celsius) oven/grill/tandoor for 5-8 minutes.
7. Hang the skewers for 3-5 minutes to allow excess marinade to drip off.
8. Brush with oil and roast again for 3 minutes.
9. Garnish with green coriander, tomato slices, and lemon wedges.
10. Serve hot with mint chutney.

Wednesday, 19 October 2011

Chicken Biryani Recipe


For the marinade:

Chicken pieces - 750 gms
Ginger & Garlic paste - 2 tsp
Yoghurt - 1 cup
Lemon Juice - 1 tbsp
Red chilli powder - 2 tsp
Turmeric powder - 1 tsp
Green chilli paste - 1 tsp
Garam masala powder - 2 tsp
Salt to tase
Chopped Tomato puree - 1 cup
Cumin powder - 1 tsp
Cardamom powder - 1/2 tsp

Coriander powder - 1 tsp

Green coriander leaves - 1/4 cup, chopped
Mint Leaves - 1/4 cup, chopped

For the rice:

Basmati rice - 2 cups

Bay Leaves - 2
Cloves - 5
Cinnamon - 2 (1 inch pieces) 
Cardamom pods - 5
Caraway Seeds - 1 tbsp
Salt - As required

Green Chillies - 1 to 2 (Slit)
Saffron - a pinch
Milk - 4 to 5 tbsp
Green coriander leaves - 1tbsp
Mint Leaves - 1 tbsp
Water - As required
Oil - 3 tbsp
Ghee - 3 tbsp
Salt as required
Red Onions - 3 large, sliced


 1. Mix the ingredients of the marinade in a large bowl. Add the chicken and make sure that the chicken well coated. Cover and refrigerate for about 3 - 4 hours (or for best results - overnight)

2. Place a large saucepan of cold water over high heat. Add the bay leaves, salt, cloves, cinnamon, cardamom & caraway seeds. 

3. Put the rice in the saucepan and cook it until it is about 75 to 80% cooked and then drain and set aside.

4. Heat half of the ghee and oil in a large, non - stick wok. Add the onions and cook them, stirring them at intervals until they turn brown.

5. Place saffron in a bowl with warm milk and set it aside to infuse. 

6. Once the onions are done, take out half of the onions and drain them on a paper towel and set aside.

7. Add the remaining ghee and oil and add the slit green chillies and chicken pieces and continue to sauté.

8. Then add a little bit of water to the chicken and cover it tightly, stirring it at regular intervals, until it is almost cooked.

9. Finally, take a big pot and start making layers - first a layer of rice and then a layer of chicken. Continue doing so until the last layer of rice covers the top. 

10. Sprinkle the mint leaves, coriander leaves, the remaining browned onions and the saffron milk on the top.

11. Cover again and cook on low heat for about 10 minutes. Serve hot. 

Hot and Sour Soup Recipe

25 g - grated carrot
¼ cup - grated cabbage
1 - onion
1 cup - vegetable stock
1 sprig - green onion
1 ½ - green chillies, finely cut
½ tsp - vinegar
1 tbsp - cornflour
¼ tsp - pepper powder
1 tbsp - soya sauce
¼ tsp - chilli garlic sauce
salt to taste

1. Cut the green chillies finely and mix it in vinegar.
2. Mix the cornflour, pepper, soya sauce with some water.
3. Then mix the vegetable stock in it and boil. Add the salt and stir.
4. Heat the oil and fry the carrot, cabbage and finely cut green onion.
5. Pour the corn flour. Add green chillies and vinegar.
6. Boil for a while and mix in the chilli and garlic sauce and serve hot

This is not my own recipe, but I have tried it, and it's awesome...