This is definitely one of my all time favorite Indian dish. I love hunting for Banana Leaf Rice shops and have a taste of their Chicken Masala in order to perfect mine. At the end of the day there will always be a few variation but all still taste heavenly. One of the main differences I guess is the use of yogurt as an ingredient. Some Chicken Masala I've tasted uses it and some does not. Anyways this is a version which doesn't which makes it a little on the dry side. Hope you guys enjoy it!


Ingredients:
1 whole Chicken - cut into small pieces.
2 medium OnionsOnions
- chopped.
5-6 TomatoesTomatoes
- cut.
1 1/2 tsp. Salt
1 1/2 tsp. Red Chili PowderRed Chili Powder

1 tbsp. GarlicGarlic
- crushed
1 tbsp. GingerGinger
- crushed

Garnishing
Fresh Coriander LeavesCoriander Leaves
- chopped
4-5 Green Chili
2 tbsp. Coriander SeedsCoriander Seeds

1 tsp. Kalonji
1/2 cup Cooking Oil


Directions:
1. In a large saucepan over medium heat, fry onions till golden brown.
2. Now add the chicken, and stir.
3. Add the remaining ingredients and cook over medium flame.
4. When the oil separates from the chicken cook for additional 15 minutes, and keep stirring.
5. When the meat is cooked, reduce heat and cook for an additional 5 minutes.
6. Garnish with fresh coriander and green chili.
7. Serve with rice, roti or naan.



Technorati Tags: recipe, indian food, main dish, chicken masala

Labels: chicken masala, indian, Spicy

A quick delicious chutney to go with Biryani Rice or indian snacks.

Ingredients
5 Garlic ClovesGarlic Cloves

1 medium TomatoTomato

5 Red ChiliesRed Chilies

Salt to taste
Oil


Directions
1] Fry the 1st 3 ingredients in little oil.
2] Add salt and grind into a smooth paste.
3] Heat little oil in a pan and add this ground paste and fry until it becomes thick.
4] Serve hot or cold.



Technorati Tags: recipe, indian food, vegetarian, garlic chutney

Labels: dip, indian, sauce, side dish

Ingredients
6 Medium sized PotatoesPotatoes
- cut into quarters
1 cup Fresh Green PeasFresh Green Peas

1/2 CauliflowerCauliflower
- chopped into small florets
2 OnionsOnions
- chopped
1 Large TomatoLarge Tomato
- chopped
3 GarlicGarlic
- crushed
1 small pc of GingerGinger
- grated
1 tsp Red Chili PowderRed Chili Powder

1/4 tsp Turmeric PowderTurmeric Powder

1 tsp Mustard Seeds
1/2 tsp Urad Dhal
Chopped Coriander LeavesCoriander Leaves

Salt to taste
Oil


Directions
1] Heat oil in a pan add mustard seeds.
2] When it pops add the urad dhal and fry until golden.
3] Add ginger, garlic and fry for few minutes.
4] Then add the chopped onions and fry until it is translucent.
5] Add the chopped tomatoes and mix well.
6] Then add the potato pieces and green peas and fry for few minutes.
7] Add cauliflower, red chili powder, turmeric powder and salt.
8] Mix well and pour water until the potatoes are covered. Cover the pan.
9] Lower the heat and cook until the potatoes becomes soft and the gravy becomes thick.
10] Garnish with chopped coriander leaves.
11] Serve hot with steamed rice or roti canai.



Technorati Tags: recipe, indian food, vegetarian, potato curry

Labels: Curry, indian, potatoes, vegetarian

I apologize for not posting this yesterday evening but its better late than never huh? Anyway this is the dish which went along with the Cucumber Raita I posted earlier and I must say it was just heavenly as it turned out much better than when I prepared it several months ago. I practically couldn't walk after dinner yesterday.

Marinating the lamb is probably the most important part, so let it marinate for at least 4-5 hours and don't be too hasty to just grill it before then. During the grilling process, try to get it done quickly and evenly as this will hold in the moisture and make the meat tender.

Ingredients
1 lb boneless Lamb - wash & cut into cubes
2 small OnionsOnions
- finely chopped
1 inch pc GingerGinger
- chopped
5 cloves of GarlicGarlic
- chopped
1 tsp Red Chili PowderRed Chili Powder

1 tsp Cumin PowderCumin Powder

4 Green ChiliesGreen Chilies

3 cups plain Yoghurt
Salt to taste


Directions
1] Add the chopped onions, green chilies, red chili powder, cumin powder and salt to the yoghurt and mix well.
2] Set aside while you thread the meat cubes into the skewer.
3] Arrange this skewer in a tray and pour the spiced yoghurt mixture over the lamb pieces.
4] Let it marinate for about 4-5 hours.
5] Then roast this in a hot grill until golden brown.
6] Serve hot with pickled onions, mint sauce or raita.

Note: You may add slices of green pepper and onions in between the cubes for extra flavors.



Technorati Tags: recipe, indian food, main dish, lamb kebab

Labels: indian, lamb kebab

I just finished preparing my cucumber raita for tomorrow's dinner. I plan to accompany this with a special dish which I will feature tomorrow if time permits. This creamy dish is best served chilled and for me it goes very well with lamb kebabs or tandoori chicken. I will be refrigerating over night and serve it for dinner tomorrow.


Ingredients
1 cup plain Yoghurt
1/2 cup finely chopped CucumberCucumber

Salt to taste
1 tsp chopped Coriander
1/8 cup Cumin PowderCumin Powder

Salt to taste
Pepper to taste
Red chili Powder to taste


Directions
1] Whisk the yoghurt with little water.
2] Add the cucumber.
3] Season with salt, pepper & cumin powder and mix well.
4] Sprinkle the red chili powder on top


Note: You may use some chopped coriander as garnishing.




Technorati Tags: recipe, indian food, side dish, vegetarian

Labels: indian, side dish, vegetarian

Today I'm featuring two recipes, the Vegetarian Biryani and Tomato Chutney which recipe I posted just before this. I'm not sure whats gotten over me this week going healthy all of a sudden but anyways it can still be delicious no doubt.

While preparing these two dishes my kitchen was like an aromatic musical show starring all the herbs and spices. At the end I was kinda sad to have finished cooking but so hungry that I can't wait to dig in. The Tomato Chutney I prepared is a little thick which is the way I like it but you can add more water to your liking.


Ingredients
1 cup Long Grain Rice
10 Fresh Green Beans - sliced
1 Cauliflower - cut into florets
1 CarrotCarrot
- sliced
1/2 cup Fresh Peas
5 - Mushrooms
2 OnionsOnions
- chopped
1 pc CinnamonCinnamon

3 tsp Cardamom SeedsCardamom Seeds

1 tsp Cumin SeedsCumin Seeds

1 tsp Red Chili PowderRed Chili Powder

5 tbsp Ghee
3 ClovesCloves

Chopped Coriander LeavesCoriander Leaves

Salt to taste
Water


Directions
1] Grind the cloves and cinnamon coarsely.
2] Heat the ghee in a pan and fry the ground cinnamon, cloves & cardamom pods.
3] Add the cumin seeds & onions and fry until golden.
4] Add the chili powder in it.
5] Then add all the vegetables and cook for 5 minutes.
6] Lower the heat and add the rice and fry until all the ghee has been absorbed.
7] Then add salt and 2 cups of water.
8] Cover the pan tightly and bring this to a boil by raising the heat.
9] Then reduce the heat and cook for about 30 minutes or until rice & vegetables are done.
10] Garnish with chopped coriander.
11] Serve hot with any kind of salad, mint, chutney and curry.



Technorati Tags: recipe, indian food, vegetarian, biryani, kerabu, appetizer

Labels: biryani, indian, rice, vegetarian

Ingredients
1 OnionsOnions
- chopped
3 TomatoTomato
- chopped
4 GarlicGarlic
flakes
5 Red ChiliesChilies

1/4 tsp Mustard SeedsMustard Seeds

1/2 tsp Bengal GramBengal Gram

Salt to taste
Oil


Directions
1] Heat 1 tablespoon of oil in a pan and fry the 1st four ingredients for 5-10 minutes
2] Fry until transparent and moisture is absorbed.
3] Then add salt and grind it into a smooth paste.
4] Heat 2 tsps of oil in the same pan and put mustard seeds.
5] When it starts to pop add bengal gram,
6] When it becomes brown add the ground paste
7] Fry till the mixture becomes thick and changes it's color.
8] Serve either hot or at room temperature.


Technorati Tags: recipe, indian food, tomato, chutney, appetizer

Labels: Appetizer, indian, tomato chutney

I'm kinda short of time today with a tight schedule which I apologize, so I thought of posting this quick homemade rasam powder recipe I use all the time on many Indian cuisines.

Ingredients
6 Red Chilies
1 tbsp Thoor Dhal
1 tbsp Coriander Seeds
1/2 tbsp Cumin Seeds
1 tsp Whole Black Peppers
1 tsp Dried Curry Leaves
1/2 tsp Ghee

Directions
1. Heat the ghee in a pan and slightly roast all the above ingredients.
2. Grind them into a fine powder. Store it in an airtight container.

Labels: homemade, indian, ingredients, rasam powder

Had a little family gathering at my house with my relatives from Sweden during the afternoon last Saturday and I wanted to prepare a light snack as we have dinner reservations later. After going through my fridge I found some of the leftover frozen vegetables for our usual quick Fried Rice lunches. I ran quickly down to the sundry shop and bought some potatoes which is a crucial ingredient to make my Spicy Vege Cutlet.

We had a blast chatting about their businesses in Sweden and exchanging their family stories with us. I rarely meet my 5 cousins who are mostly half my age and am shocked when they called me uncle when they arrived. I just thank god we are all in good health and got the opportunity to get to know each other better.


Ingredients
2 Cups Finely chopped Carrots, Beans & Cabbage
3 PotatoesPotatoes
boiled & mashed
1/2 cup of Fresh Green Peas
2 OnionsOnions
- chopped
2 tsp Green chili and Ginger Paste
1 tsp Salted Masala Powder
Salt to taste
5 slices of Bread
1/2 cup of Rusk Powder
Oil


Directions
1. Steam the chopped vegetables & peas in a pressure cooker.
2. Heat oil in a pan.
3. Fry ginger & green chili paste for few minutes
4. Add onions fry until golden brown.
5. Put the mashed potatoes, steamed vegetables and fry for 10 minutes.
6. Mix garam masala & salt to the vegetables and saute well.
7. Remove from heat and let it cool.
8. Dip the bread slices in water one at a time, take this out from water immediately and squeeze out the excess water.
9. Put this in the veg mixture, add 1/4 cup of rusk powder and mix well.
10. Make lemon sized balls out of this mixture and coat with rusk powder.
11. Flatten this into thin patties.
12. Heat 2 tbs of oil in a shallow frying pan and fry few cutlets at a time until both sides becomes brown.
13. Repeat this until all the cutlets are fried.
14. Place cooked cutlets on napkins to drain oil.
15. Serve hot.

Note: Mint & Tomato Ketchup makes a good accompaniment.



Technorati Tags: recipe, indian food, vegetable, vegetarian, spicy, fried

Labels: fried, indian, Spicy, vegetable, vegetarian