My Yummy Recipes: September 2016

Wednesday, September 28, 2016

Fruit Cream Recipe

Youtube Video

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Saturday, September 24, 2016

Chicken Raja Dry

This recipe originated in Bengal during the British Raj and the word raja means King. It is Chicken Raja Dry This recipe was prepared in the royal families of India because, the ingredients that are used to prepare this recipe are royal in nature. Cashew nuts, fresh cream, butter, almonds and raisins are some of the ingredients that are mainly used in the recipes that were prepared in the royal families of India.

Ingredients

Chicken (boneless, skinless) - 500 Grams
Ginger Garlic Paste - 1 Teaspoon
Corn Flour - 2 Tablespoons
Rice Flour - 1 Tablespoon
Salt as per taste
Turmeric Powder - A pinch
Egg (beaten) - 1
Cooking soda (Optional)
Cooking oil for deep frying
Ghee - 2 Tablespoons
Garlic (minced) - 1 Teaspoon
Ginger (Juliennes) - 1 inch
Green Chilies (half slit) - 2 to 3
Cashew Nuts -1 Tablespoon
Onions (Finely Sliced) - 1
Garam Masala Powder - 1/2 Teaspoon
Red Chili Powder - 1 Teaspoon
Pepper Powder - 1/2 Teaspoon
Coriander powder - 1/2 Teaspoon
Tomato Ketchup - 2 Teaspoons
Soy Sauce - 1 Teaspoon
Lemon Juice - 1 Teaspoon
Fresh Cream - 2 Teaspoons
Kasturi Methi (Few)
Coriander Leaves (Few)
Curry Leaves - Few (For garnishing)
Green Chilis - 2 to 3 (For garnishing)

Directions / Method

First marinate the chicken.
Add 500 grams of chicken in a bowl, a teaspoon of ginger garlic paste, 2 tablespoons of corn flour and a tablespoon of rice flour for crispiness.
Add little bit of salt, a pinch of turmeric powder and a beaten egg.
Add cooking soda if chicken needs to be more soft. But it is optional.
Mix them well. Allow them to marinate for an hour.
In a wok, add cooking oil and let it heat on a medium flame.
When the oil is hot enough, add 2 to 3 green chilis and fry them for few seconds for garnishing.
Next add curry leaves and fry them.
Both fried curry leaves and green chili will be used for garnishing.
Now add the marinated chicken pieces into the oil.
Deep fry them until they are light brown in color for about 80%, as they will be pan fried with masala for the other 20%.
When the chicken have been deep fried, transfer them to a plate.
Now add 2 tablespoons of ghee in a pan, a teaspoon of minced garlic, an inch of ginger which have been cut into juliennes, 3 green chilies which have been half slit, a tablespoon of cashew nuts.
Sauté them all until the raw smell for ginger and garlic is gone.
Add an onion which have been finely sliced and sauté them till the onions have become light translucent.
Add 1/2 teaspoon garam masala powder, 1 teaspoon of red chili powder, 1/2 teaspoon of coriander powder, Mix them well.
Add 1/2 teaspoon of pepper powder and mix them well.
Add 2 teaspoons of tomato ketchup, a teaspoon of soy sauce and mix them well.
Add a teaspoon of lemon, 2 teaspoons of fresh cream.
Add a little bit of salt because we have already added salt during the marination of chicken.
Now add fried chicken and mix them well.
Add few kasturi methi and few chopped coriander leaves.
Mix them well.

Youtube Video

Friday, September 16, 2016

Capsicum Curry

Capsicum Curry is a delicate, spicy yet delicious curry. Capsicums have always been used in the restaurant as an additional ingredient to add flavor for the gravy dishes. It is a delicious masala curry with whole lot of capsicums.

Ingredients

Capsicum - 4 (cut into cubes)
Onions - 1 (finely sliced)
Green Chilies - 3 to 4 (slit into half)
Ginger Garlic Paste - 1 Teaspoon
GroundNuts / Peanut - 4 Tablespoons
Sesame Seeds - 5 Teaspoons
Cumin Seeds - 1/2 Teaspoon
Tomato - 1 Small (finely chopped)
Garam Masala Powder - 1/4 Teaspoon
Turmeric Powder - 1/4 Teaspoon
Coriander Powder - 1/2 Teaspoon
Red Chili Powder - 1/2 teaspoon
Coriander Leaves - Few (finely chopped)
Curry Leaves - Few
Salt as per taste
Cooking Oil - 3 Teaspoons
Water - 1 cup

Directions

On a pan, add 4 tablespoons of groundnuts (peanut) and dry roast them for a minute.
When you see dark brown patches on groundnut, transfer it to a plate.
On the same pan, add 5 teaspoons of sesame seeds and dry roast them for a minute until it becomes light brown. Transfer it to the same plate and allow them to cool for some time.
Blend them together and prepare a coarse powder.
Using the same pan, add 3 teaspoons of cooking oil and let it heat on a medium flame for few seconds.
Add 1/2 teaspoon of cumin seeds.
Add finely sliced onion into the pan.
Sauté the onions for a minutes.
Add 3 to 4 slit green chilies, 3 springs of curry leaves and 1 teaspoon of ginger garlic paste.
Sauté them together until the onions become light brown in color.
Add a tomato which has been finely chopped and sauté them until the tomato becomes soft.
Add 4 capsicums which have been cut into cubes and add salt as per taste
Mix them well.
Close the lid and cook it for 2 to 3 minutes on a low flame.
Open the lid and give it a mix.
Add 1/4 teaspoon of turmeric powder, 1/2 teaspoon of coriander powder, 1/2 teaspoon of red chili powder and 1/4 teaspoon of garam masala powder.
Mix them well and sauté them for a minute.
Add a cup of water and mix them well.
Close the lid and cook it for 2 to 3 minutes on a low flame.
Add roasted groundnut and sesame seeds powder.
Add few finely chopped coriander leaves. Roasted sesame are used to thicken the sauce.
If required, add more of roasted ground and sesame seeds powder to adjust the consistency of the curry. Also add water as required.
Mix them well and cook for a minute.

Sprinkle few finely chopped coriander leaves. Alright capsicum curry is ready to be served with rotis and rice.

Youtube Video

Wednesday, September 14, 2016

Paneer Bhurji

Paneer Bhurji is the easiest paneer recipes that can be made with less effort and time. Just like the egg bhurji, the ingredients will be almost similar. This can be a perfect lunch box idea, you can even wrap the paneer bhurji with roti for your kids.

Ingredients

Paneer - 200 grams (Scrambled)
Onion - 1 (finely chopped)
Tomato - 1 small (finely chopped)
Green Capsicum - 1 (finely chopped) {Optional}
Cumin Seeds - 1 Teaspoon
Coriander Powder - 1 Teaspoon
Red Chili Powder - 1 Teaspoon
Turmeric Powder - 1/4 Teaspoon
Garam Masala Powder - 1/4 Teaspoon
Salt as per taste
Green Chili - 1 (Finely chopped)
Ginger Garlic Paste - 1 Teaspoon
Curry Leaves - 1 spring
Coriander Leaves - Few (finely chopped)
Cooking Oil - 3 tablespoons

Directions

For this recipe, the Paneer should be scrambled first. An Oven can be used to do that, heat it up a little bit and then it can be scrambled. A shredder can also be used or using hands, they can be scrambled.
Add 3 tablespoons of cooking oil into a wok. Let it heat for some time on a medium flame.
Add 1 teaspoon of cumin seeds.
Add 1 green chili which has finely chopped and a spring of curry leaves.
Add 1 teaspoon of ginger garlic paste. Sauté them for few seconds until the raw smell of ginger and garlic is gone.
Add 1 finely chopped onion, 1/4 teaspoon of turmeric powder and salt as per taste.
Sauté them for a minute until the onion has become translucent.
Add a small tomato which has been finely chopped and sauté them with onion for few seconds.
Close the lid and cook them for a minute or two on a low flame until the tomato has become soft.
Add 1 teaspoon of coriander powder, 1 teaspoon of red chili powder, 1/4 teaspoon of garam masala powder.
Mix them well for a minute.
Add 200 grams of scrambled paneer and a capsicum which has finely chopped and mix them well. Capsicum can be replaced with green peas and adding capsicum or green peas is optional.
Mix them well.
Close the lid and allow them to cook for 3 to 4 minutes on a low flame.
Keep mixing them every now and then.
Finally, add few finely chopped coriander leaves and mix them well.

Alright, the paneer bhurji is ready. Serve hot with roti or naan or any stuffed parathas too…