Recipe of Vegetable pulao| Delicious veg pulao

Ingredients:

• Brown basmati rice - 200gms
• Olive oil -  2 tsp
• Bay leaf - 1
• Cloves - 2 to 3
• Cumin seed - 1 tsp
• Cinnamon - 2 & 1/2
• Salt to taste
• Carrot diced - 2
• French beans chopped - 10 to 12
• Cauliflower - half
• Green chilly - 2 sliced
• Chickpeas - 30 gms boiled
• Coriander - 1/2 cup chopped

Method:

• Soak the brown rice in 1 litre water for 2 hours. Drain and set aside.

• Heat a deep non-stick pan. Add the oil, followed by the bay leaf, cloves, cumin seeds and cinnamon, and sauté for a few seconds or until the spices are fragrant.

• Stir in the drained rice and salt and roast for 1–2 minutes.

• Add 700ml water, bring to the boil, then add the carrots, French beans, cauliflower, mushrooms and chillies. Return to the boil, reduce the heat, cover and cook for 35 minutes.

• Add the peas and chickpeas and mix gently. Cover and cook until the chickpeas are tender. Garnish with the coriander leaves.

 

Recipe of chicken korma| Tasty delicious Chicken korma

Korma (sometimes spelled kormaa, qorma, khorma, or kurma) is a dish originating in South Asia or Central Asia which can be made with yogurt, cream, nut and seed pastes or coconut milk; it is usually considered a type of curry.

^Ingredients

• Small Chicken pieces - 1 kg
• Cooking Oil - 1/2 cup
• Chopped Onion - 1 & 1/2 Cup
• Cloves Garlic - 10-15
• Ginger -1 piece
• Yogurt - 1 cup
• Milk - 1 1/2 Cup
• Lemon Juice - 4 tbs
• Coriander - 1/2 cup
• Cardamoms - 3
• Cinnamon - 2 sticks
• Black Pepper Powder - 1/2 tbs
• Garam Masala - 1 tbs
• Red chilli powder -  1& 1/2 tbs
• Salt to taste

Method:

• Take a non-stick pan and heat the Cooking Oil in it. Then fry Onion till it turns to golden.

• Add garlic, ginger, coriander, cardamoms, cinnamon, red chilli powder and salt. Stir and fry it untill oil separates from the gravy.

• Then add Chicken and fry it for 5-10 minutes. After that add yoghurt and milk, stir it well.

• Cover the pan and cook it on lowish heat for approx 20-25 minutes.

• Then open it and add sugar, garam masala and lemon juice.

• Stir it and cook it again until it gets creamy and oil separates from the gravy.

• Now it is ready to serve. Serve it with love and Garnish it with onion pieces and fresh coriander.

 

Recipe of Butter chicken| Delicious mouth watering recipe butter chicken

Butter chicken (or murgh makhani) is part of Indian cuisine, popular in countries all over the world. The origins of butter chicken can be traced back to New Delhi. Butter chicken is regarded to have been first introduced by Moti Mahal, Daryaganj . Butter chicken is usually served with naan, roti, parathas, roomali roti or steamed rice.

Ingredients:

• Boneless chicken skin removed - 1 kg
• Juice of 1 lime
• Salt to taste
• Red chilli powder - 1 tsp
• Cloves - 6
• Peppercorns - 8 to 10
• Stick of cinnamon - 1 inch
• Bay leaves- 2
• Almonds 8 to 10
• Seeds from 3-4 pods of cardamom
• Fresh yoghurt- 1 cup
• Cooking oil - 3 tbsps
• Onions - 2chopped
• Garlic paste - 2 tsps
• Ginger paste - 1 tsp
• Coriander powder - 2 tsps
• Cumin powder - 1 tsp
• Turmeric powder - 1/4 tsp
• Tomatoes, ground into a smooth paste in a food processor - 5 to 6
• Chicken stock - 1/2 litre
• Kasuri methi  - 2 tbsps
• Soft butter - 3 tbsps
• Coriander leaves to garnish

Method: 

• Mix the chicken, lime juice, salt and red chilli powder in a large, non-metallic bowl. Cover and allow to marinate for 1 hour.
• Heat a flat pan or griddle on medium heat and gently roast (stirring frequently) the cloves, peppercorns, cinnamon, bay leaves and almonds till they darken slightly. Cool and add the cardamom seeds. Now grind into a coarse powder in a clean, dry coffee grinder.
• Mix the yoghurt, above whole spice powder (from previous step), coriander, cumin and turmeric powders together and add them to the chicken. Allow to marinate for another hour.
• Heat the oil in a deep pan on medium heat. When hot, add the onions. Fry till a pale golden brown in color and then add the ginger and garlic pastes. Fry for a minute.
• Add only the chicken from the chicken-spice mix and fry till sealed (chicken will turn opaque and the flesh will go from pink to whitish in color).
• Now add the tomato paste, chicken stock, kasuri methi and remaining part of the yogurt-spice mix to the chicken.
• Cook till the chicken is tender and the gravy is reduced to half its original volume.
• Melt the butter in another small pan and then pour it over the chicken.
• Garnish with coriander leaves and serve with Naan and Kaali Daal.
• For an authentic and traditional cooked-over-the-coals flavour: When the Butter Chicken is cooked, make a small bowl shape with aluminum foil and place it on top of the curry ('floating' on it). Heat a briquette of charcoal on an open flame till red hot and gently put the charcoal in to the aluminum foil bowl. Cover the dish immediately. Remove the cover just before serving, discard the foil bowl and charcoal and serve. The curry will be infused with a smokey flavor!

Recipe of Dal Makhani| Delicious dal makhani

 Dal Makhani ("Lentil rich sauce") is a staple food originating from the Punjab region of the Indian subcontinent. The dish differs from other popular Punjabi dal dishes, such as dal tadka, in that the primary ingredients in dal makhani are whole black lentil (urad) and red kidney beans (rajma), rather than red lentil (masoor).

Ingredients:

•  whole urad - 3/4 cup

•  rajma - 2 tbsp

• salt to taste

•  butter - 3 tbsp

•  cumin seeds -1 tsp

• 2 green chillies , cut lengthwise

•  Cinnamon - 1 small stick

• Cloves - 1

• Cardamoms -3

• Finely chopped onions - 1/2 cup

• Ginger - 1/2 tsp

• Chilli powder - 1 tsp

• Turmeric powder - 1/4 tsp

• Fresh tomato puree - 1 &1/2 cups

• Cream - 1/2 cup

•  Chopped coriander - 2 tbsp

•  Fresh cream for the garnish - 1 tbsp

Method:

• Pick, wash and soak sabut urad and rajma overnight in three cups of water.
•  Drain. Pressure cook sabut urad and rajma in three cups of water with salt and half the red chilli powder (you can add half the ginger too if you wish) for three whistles. 
• Open the lid and see if the rajma is totally soft. If not cook on low heat till the rajma becomes totally soft. 
•  Heat butter and oil in a pan. Add cumin seeds. When they begin to change colour, add ginger, garlic and onion and sauté till golden. 
• Add slit green chillies, tomatoes and sauté on high heat.
•  Add the remaining red chilli powder and sauté till the tomatoes are reduced to a pulp. 
• Add the cooked dal and rajma along with the cooking liquour.
•  Add some water if the mixture is too thick. Add garam masala powder and adjust salt. 
• Simmer on low heat till the dals are totally soft and well blended. 
• Serve hot.