Chicken tikka masala with cauliflower/Recipe

Learn how to make Chicken tikka masala with cauliflower/Recipe

Methods

1. The day before you make this, place the chicken pieces in a zip-top bag. Mix the coconut milk, cumin, coriander, turmeric, garlic, ginger, salt, and jalapeno in a large measuring cup or small mixing bowl. Pour the mixture into the bag with the chicken and mash the bag around to ensure that all of the chicken is coated. Chill for 4 to 12 hours.

2 On cooking day, place the chicken, marinade, and cauliflower into a 6-quart (5.7 liter) slow cooker.

3. Place the onion, bell pepper, tomatoes, and tomato paste into a food processor. Pulse until everything is chopped fine. Pour it over the chicken and cauliflower in the slow cooker. Give it a stir to coat everything in the marinade and vegetable mixture.

4 Cover and cook on low for 6 to 7 hours (or 3 to 31/2 hours on high).

5 Stir in the garam masala, lime juice, and cilantro.

6 Serve with Cauliflower Rice, zuc-chini noodles, or roasted potatoes.

Recipe Name And Quantity

Prep time:30 minutes, plus overnight marinating

Serves: 8 to 10

11/2 pounds (680 g) boneless, skinless chicken breasts or thighs, cut into 1-inch (2.5 cm) pieces

1 13.5-ounce (398 ml) can coconut milk

2 tablespoons (14 g) ground cumin

1 tablespoon ground coriander

1 teaspoon turmeric

6 cloves garlic, minced

1-inch (2.5 cm) knob of ginger, minced (about 1 tablespoon)

1 teaspoon sea salt

1 jalapeño, minced

1/2 cauliflower head

1 medium yellow onion, cut into large chunks

1 red bell pepper, cut into large chunks

2 large tomatoes, cut into large chunks

3 tablespoons (90 g) tomato paste

1 teaspoon garam masala

Juice from 1/2 lime

1/2 cup fresh chopped cilantro

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How To Cook Dal Makhani And Roti(Bread) Recipe

Methods

1. Clean and soak the whole Dal(Lentils) for overnight, to get soft Dal. Make the soft dough for the Roti(Bread) mixing with water and pinch of salt, wrap the dough give rest for 1/2 hour.

2. Make the ginger and garlic paste like previous class and keep aside.

3. Heat up a heavy bottom pan, add in ghee and butter, add the bay leaves, sweat for a while, then add the Garlic and ginger paste, soaked black dal, tomato puree, salt and water.

4. Cook the dal until very soft and creamy texture, at last finish with cream.

5. Divide the dough in even sized balls, and make as possible as flatten and round shape.

6. Grill the Roti normally on pre-heated TAWA(use plan griller), and serve along with DAL MAKHANI.

7. Garnish with ginger julienne and chopped coriander.

Recipe Name And Quantity

Black Dal Whole : 250 gms.

All Purpose Flour : 300 gms.

Wheat Flour : 200 gms.

Water : As Needed.

Ginger Garlic Paste : 100 gms.

Ghee/Butter : 200 gms.

Bay Leaf : 3 pcs.

Tomato Puree : 100 gms.

Salt : To Taste.

Cream : 150 mls.

Ginger Julienne : 2 Tbsp.

Coriander Chopped : 2 tbsp.

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Learn How to Make Bread Pokoda and Mint Chatney recipe

Learn How to Prepare Bread Pokoda And Mint Chatney recipe.

Methods

1. For the mint chutney : Hung the curd first, lightly beat the curd, blend mint, coriander, green chilly, yogurt and lemon juice, , salt, pepper together ad keep aside.

2. For the bread pokoda : Make the batter using gram flour, flour, water and salt. Make sure you don't make it runny, balance the consistency of batter.

3. Cut the four Edges of the bread slices, cut into triangle, and keep in the batter and deep fry into hot oil until golden and crispy. Remove from Oil, keep on paper towel .

4. Serve hot the bread pokoda along with mint chutney.

Recipe Name And Quantity

Hung Curd : 200 mls.

Mint Leaves : 100 gms.

Coriander Leaves : 100 gms.

Green Chilly : 4 pcs.

Lemon Juice : 15 ml.

Bread Slice : 4 loaf.

Salt/Pepper : To Taste.

Besan(Gram) Flour : 100 gms.

AP Flour : 30 gms.

Salt : To Taste.

Water : As Requried.

Cooking Oil : As Required for deep Frying.

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Learn How To Cook Chicken Biryani

Methods

1. Prepare the Chicken Stock as mentioned before in my post how to prepare Chicken Stock . Strain the stock and keep aside. Meanwhile cut the chicken leg into edible pieces. Cook the basmati rice normally and keep aside.

2. Thin slice the onion, for biryani, chop the ginger and garlic to make the paste.

3. Heat up a heavy bottom cooking pot, add ghee and oil, add whole garam masala, cook for a shile. Addsliced onion, then add g/g Paste, sweat further few minutes.

4. Add chicken, mix it well, add powder spices and stir well. Add stock, salt and cook till the chicken is cooked.

5. While chicken will almost cooked, add cooked rice into chicken, add rose water, saffron and cover or few minutes.

6. While serving mix the rice and chicken properly, garnish with fried onion and chopped coriander leaves.

Recipe Name And Quantity

Chicken Stock : 1 ltr.

Chicken Legs : 1 kg.

Basmati Rice : 250 gms.

Onion Slice : 3 pcs.

G/G Paste : 15 gms.

Saffron : For Garnish.

Fried Onion : For Garnish.

Coriander Leaves : For Garnish.

Ghee and Oil : 50 gms.

Whole Garam Masala : 35 gms.

Powder Spice : 50 gms.

Salt : To Taste.

Rose Water : Few Drops.

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Learn How to Make Onion Raita

Methods

1. Hung the curd in cheese cloth to remove the excess water, then beat normally and keep aside.

2. Mix the beated hung curd, kasmiri mirch, chopped onion, roasted cumin, lemon juice, foldy nicely and keep in chiller.

3. When chilled take out Onion raita and use as you need with biryani or else.

Recipe Name And Quantity

Kasmiri Mirch : 2 pinch.

Hung Curd(Beaten) : 200 mls.

Onion Chppped : 100 gms.

Roasted Cumin : 20 gms.

Lemon Juice : 15 mls.

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Learn how to Cook Fried Potatoes(Aloo Tareko)

How to make fried potatoes(Aloo Tareko)

Methods

1. Fine chop onion, chop the ginger and garlic to make the paste.Throughly wash the potatoes,boil until ala dente(80% cooked) and cut into wedges.

2. Then deep fry the potato wages in hot oil until golden. Remove from the oil and drain the excess oil, on a paper towel, keep aside.

3. Now heat up a frying pan, season with oi, add dry chilly, sautee onion, add ginger and garlic paste, saute until soft and aromatic.

4. Then add deep fried potato wages and season it. Add the red chilly powder and cook for about 5 minutes more.

Now arrange the potato wages on a serving plate and garnish it with chopped coriander leaves.

Recipe Name And Quantity

Onion(Chopped) : 100 gms.

Garlic Paste : 50 gms.

Ginger Paste : 50 gms.

Potatoes : 1 kg.

Cooking Oil : 1 ltr.

Red Chilly Whole : 2 pcs.

Salt : To Taste.

Pepper : To Taste.

Chilly Powder : 30 gms.

Coriander Leaves : 50 gms.

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learn how to make kuchumber salad

Methods

1. Wash and trim all the vegetables, cut into dice either julienne. Deseed the tomato, cut into dice chop choriander leaves.

2. Mix all the ingredients in a mixing bowl, add chat masala, lemon juice, chili powder,black pepper, finish it with chopped coriaender and toss it well.

3. keep in chiller and served it chilled.

Recipe Name And Quantity

Tomato : 2 pcs.

Onion : 2 pcs.

Carrot : 2 pcs.

Capsicum : 2 pcs.

Cucumber : 4 pcs.

Chat Masala : 25 gms.

Lemon Juice : 10 mls.

Chilli Powder : 10 gms.

Coriander leaves : 10 gms

Salt : To taste.

Crushed Black Pepper : To taste.

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Learn how to cook Chicken Curry With Boiled Rice.

How To Cook Tasty Chicken Curry with Boiled Rice

Methods

1. Prepare the white chicken stock as i have mentioned already in my earlier post (how to make chicken white stock) , Strain with cheese cloth and keep aside for later use.

2. Clean the mean from the leg of chicken and cut into cubes.Fine chop onion, clean and chop ginger and garlic to make the paste and keep aside.

3. Fine chop coriander leaves, chop the tomatoes and keep aside, collect all the powder spices. Wash and drain the rice and keep aside.

4. Now sautee the onion until golden in a hot pan with little oil. Then add ginger and garlic paste and cook further 5 minutes.

5. Now you can add chicken cubes and sautee again. Add the powder spices one by one stiring regularly.

6. After 10 minutes of cooking add in the chopped tomatoes and chicken stock, cover and cook until the chicken is cooked. Season it well. Serve hot, garnish with chopped coriander.

7. Cook the boiled rice normally( while cooking rice add double the water of rice measurement), and serve along with chicken curry.

Recipe Name And Quantity

Chicken leg : 1 kg

Chicken Stock(White) :1 litr.

Cooking oil : 30 ml.

Whole Garam Masala : 20 gms.

Onion(Chopped) : 3 Nos.

Ginger/Garlic-Paste : 100 gms.

Coriander Leaves(Chopped) : 2 tbsp.

Tomato(Chopped) : 8 pcs.

Chilli Powder : 20 gms.

Turmeric Powder : 20 gms.

Cumin Powder : 25 gms.

Coriander Powder : 25 gms.

Seasoning : To Taste.

Basmati Rice : 250 gms.

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