Mughlai zafraani murg / mughlai saffron chicken

Make your season sizzle with

Mughlai Zaafrani Murg
(Mughlai Saffron Chicken)

TOTAL TIME

1hr

PREP 30 MINS

COOK 30 MINS

INGREDIENTS

1kg chicken, cleaned, washed and cut into pieces
1teaspoon salt, to taste
1tablespoon ginger-garlic paste
2teaspoon red chili powder, paste
1pinch saffron, divided
4 -6tablespoons cashews, paste , 4tablespoons fresh plain yogurt, beaten
4 -5tablespoons oil
2 -3bay leaves
4 -5cloves
2tablespoons onion paste (paste of 2 onions)
1-1 teaspoon garlicpaste
2tablespoons fresh coriander leaves, chopped finely

DIRECTIONS

To make this richy chicken, first prepare the marinade.

Before doing that, soak red chili powder in water and prepare a paste of it.
Now,
in a bowl, mix together, the chicken, salt, ginger-garlic paste, 2-3 tablespoons of cashewnut paste, a pinch of saffron, yogurt and a tsp of red chili paste.Mix well, using your hand, and keep aside for 15-20 minutes.Heat oil in a skillet.Add bay leaves and cloves.

Stir-fry for a minute.Add onion paste and sauté till it turns brown.Add a teaspoon of garlic paste.
Continue to sauté till the raw smell of garlic is gone.Add the marinated chicken pieces and mix well.
Cover and cook for 15 minutes or until the chicken is tender.Add 2-3 tablespoons of cashewnut paste and a pinch of saffron.Mix well.
Remove from flame.Garnish with fresh chopped coriander leaves.

Serve hot with rotis/parathas/naan/kulcha!
YUM!

Chicken spaghetti

Chicken and spaghetti are one of those ingredients I die for..  😎 😊 😍
And when you combine both , its just a perfect end of another hetric week. 
This bowl of appetizer is simple and yet quick I prepared this in 30 min . (ok its soo simple tht u can be done in 15min also ) becuz I had my neighbors girl with me and we both decided to have some spicy thing .. And we endup finding this long sticks called spaghetti's lol. We had a good time while cooking .
$o letme share you the recipe .. 📖  🍴  🍝
Ingredients :
I used #goody spaghetti half pack
( boil with salt , vinegar and 1tsp oil .. Drain and keep it aside )
1/2 chicken breast microwaved with blackpepper
Frozen peas and corns 2 tbsp each
Tomato paste 2 tbsp
Tomato 1 chopped
Half onion chopped
Cumin seeds
Cabbage 1 bowl finally chopped
Salt and pepper to taste
Lemon juice of half lemon
1tbsp tomato ketchup
1tsp vineger
Pinch of oregano
1 tsp  redchilly pwd pinch of turmeric pwd
1 - 1 tbsp ginger garlic paste
Oil 2tbsp
Letse get started :
1.heat the oil add cumin seeds to crack , add onions and fry adding little salt so the onions are bit crispy add ginger-garlic and saute
2.add corns ,peas and mix well adding the chilly pwd n turmeric with tomato paste and salt to taste
3. Add cabbage mix well add vinegar and mix well do not over cook the veggies should be slightly crisp.
4. Finally add spaghetti and fold it into all the ingredients.  Adding  oregano and ketchup and mix well ckh the flavour and salt adjust if required.
Garnished with dry mint and olives !!
Viola !! The chicken spaghetti is ready to serve !!!
Do comment if you are trying this simple quick recipe…
Seeya soon !! 😎 😊

Aalu ka raaswala shak (Rajasthani potato in yogurt gravy)

I randomly came across this recipe , so thought to try out for today's dinner.
Later i found out that this is one of my grandmom's special recipe. My grandmom (maternal) was the best chef i  ever came across .
This easy recipe is quick and ingredients are easily available in your inventory! 
SO here is one of many recipe of my Nani I'm sharing with you!!
Im not a vegetarian all d time but sometimes having vegan menu is a worth try!!

  Ingredients:
3 Potatoes medium sized (boiled, peeled and chopped into 1/2 inch pieces)
3/4 cup Fresh Yogurt
1/2 cup Water
3/4 tbsp Chickpea Flour / Besan
1/2 tsp Garam Masala
1/2 tsp Cumin Seeds / zeera
1/4 tsp Turmeric Powder /haldi
1/4 tsp Red Chilli Powder /lal mirch
2 Green Chillies or as needed / hari mirch
1/2 inch Ginger, finely chopped / adrak
A pinch of  asafoetida/ Hing
A few Curry Leaves
Salt to taste
1 - 1.5 tbsp Ghee

Instructions:
1. Add the yogurt, chickpea flour, water and turmeric powder in a bowl and whisk well. Keep it aside.
2 .Heat ghee in a pan. Add the cumin seeds and fry till they begin to change color.
3. Then add the hing, finely chopped ginger, finely chopped green chillies and curry leaves and saute for a minute.
4. Now add the red chilli powder and prepared yogurt mixture and combine well.
5. Reduce the flame to low.
6. Add the boiled potatoes and salt and mix.
7. Let it cook on a low flame for 7 - 10 minutes or until the gravy thickens.
Now add the garam masala and cook for a minute.
Turn off the flame and serve hot with roti or puri.
Enjoy!!

CoralHearts.blogspot.com 

Rogan josh : An Persian Kashmiri cuisine !!

Hey, 

Sooo excited to post my first ever recipe tried and tasted !!

I love to cook and experiment different recipes ..

My ethnic holds me to an indian  cuisine ..

Here inshaAllah I will be posting the recipes which I personally liked or got inspired by particular cuisine..

Enjoy this amazing aromatic recipe full f spices .. Trust me u and your kitchen will smell amazing !! The blends of spices n there flavour makes this recipe a must try !! 

PS: don't forgot to follow n spread d words your comments will help me try more recipes in future. 

Love,

almas 

the name rogan josh is derived from the word rogan meaning "red color" (the same Indo-European root that is the source of the French "rouge" and the Spanish "rojo") and josh meaning passion or heat.

Rogan josh was brought to Kashmir by the Mughals, whose cuisine was in turn influenced by Persian cuisine. The unrelenting summer heat of the Indian plains took the Mughals frequently to Kashmir, which has a cooler climate because of its elevation and latitude.

Ingredients: (serves 2)

3/4  lb meat (mutton/goat meat/lamb), preferably meat with lot of fat - cut  in 2 inch pieces

scant  3/4 cup yogurt + 2 tablespoon yogurt (yogurt should be well drained or use Greek yogurt)

1 tablespoon lemon juice

4 green cardamom – powdered (peel the cardamom and grind the seeds to a fine powder either with a mortar & pestle or spice grinder) 

2 black cardamom – powdered (peel the cardamom and grind the seeds to a fine powder either with a mortar & pestle or spice grinder)

1 inch stick of cinnamon

2 tejpatta/Indian bay leaf

6 cloves, powdered

3/4 tablespoon saunf/fennel seeds, powdered – divided

1/2 tablespoon sooth/dried ginger powder

a few grinds of fresh black peppercorn

1/2 teaspoon hing/asafoetida powder (a generous pinch if using pure hing)

3 tablespoon Kashmiri red chilli powder or 10 whole red Kashmiri Chilis ground to a paste

4-5  tablespoon pure mustard oil + 1 tablespoon mustard oil ( or any cooking oil)

1 teaspoon Garam Masala (homemade or store bought)

fresh cilantro/coriander or fresh mint 

Onion finely sliced -2

Ginger garlic paste a tablespoon each 

 

Method:

Wash the meat and pat dry. Drizzle the lemon juice, and some salt and toss and allow it sit for about an hour. Add the 2 tablespoon yogurt and 1 tablespoon mustard oil to the meat and marinate it for at least 3 hours. Overnight works better.

If you are not using Greek yogurt, drain  the rest of the yogurt until thick and creamy. Whisk yogurt with red chili powder, half the amount of the green cardamom powder and half amount of the black cardamom powder , all of the ginger powder, half the amount of the fennel seed powder. Set aside.

Heat the mustard oil, or any other oil you are using. Traditionally mustard oil is used and it gives an extra edge to the flavor of the dish, but if you are not used to and do not like it, then just use any cooking oil.

Add the hing/asafoetida to the hot oil. Add the cinnamon, tejpatta/Indian Bay Leaf and the fresh grind of black peppercorn  and saute until aromatic, only a few seconds. When the spices sizzle add the onion Nd fry till golden brown add ginger garlic paste fry for awhile then add meat to the pan and cook at medium heat, while tossing them occasionally until they start to brown. This will take anywhere between 10-20 minutes.

Now add the powdered clove, rest of the cardamom,  and the rest of the fennel powder . Toss well for the spice mix to coat the meat and cook on low for another 10-15 minutes while scraping the bottom of the pan.

Remove pan from heat. Add a few splashes of water to the oil to cool down the content of the pan.

Wait for a minute and then add the whisked and spiced yogurt a little at a time to the pan and keep stirring it. Keep doing this until you have added the entire yogurt. Put the pan back on the stove in very low heat. Add 1.5 – 2 cups of water ( more if you want more sauce), give it a good stir and tightly cover the pan. Cook until the meat is cooked through and is tender and the oil has separated on the sides. This might take even 2 hours depending on the kind of meat you are using.

Uncover, stir in the Garam Masala. Add and adjust salt. Gently stir everything in and cover it back again until ready to serve.

Add the fresh cilantro or fresh mint if you want just before serving. It is best served over hot steamed white rice.

Serve over hot steamed rice or with tandoori roti .  Enjoy!

CoralHearts.blogspot.com