Hyderabadi Chicken Korma

I have always believed that the longer you saute the tastier the dish is. This is one dish which proved me that it is not true all the time. This is a easy recipe for any day.

Ingredients:
(Serves 6-8)

Chicken - 1 3/4lbs or 800gms
Curd - 1 cup
Ginger - 3tbsp of paste
Garlic - 4tbsp of paste
2 onoins - Finely sliced
Red chilli powder - 1tsp
Salt - to taste or 2tsp
Coconut - 1/4 cup grated or coconut milk
Cashew - 4Tbsp. (Soaked in warm water and ground to paste)
Sesame seeds - 4Tbsp
Nutmeg powder - 1/3 tsp

Marinate the above ingredients and leave it for atleast 30 min

Garam masala:
Cardamom - 8-10
Cloves - 6-8
Cinnamon - 2''
Bay leaf - 1

Method:

- Heat oil in the kadai and add the listed garam masalas above. Saute for a minute
- Add the marinated chicken and cook it in medium high flame for 5 minutes
- Add little wate and simmer till the chicken cooks
- When the chicken in fully cooked add 1tbsp lemon juice and fresh coriander leaves
- Serve hot

Milagai(Spicy) Chutney

Ingredients

 

Onion - 1 medium sized
Tomato - 1 medium sized
Garlic - 2 to 3 cloves
Coriander seeds - 1tsp
Curry leaves - 1 string
Green Chilly - 2 to 3

Method :

- Grind together everything in the ingredients without adding water

- Heat the kadai and add one spoon gingelly oil(optional) and splutter the mustard and urad dhal
- Saute it in medium/low flame till the raw smell is gone.
- Serve it with dosa/idli

Mushroom Biriyani

Ingredients 

Basmati Rice - 1 cup
Button mushroom – 250 Grms,Diced
Onion -2 thinly sliced
Green chilli – 2/3 slitted
Ginger-Garlic paste - 1 tblspn
Tomato – 2 small, chopped
Coconut milk – 1 cup
Coriander leaves - handful
Mint leaves - handful
Lemon juice - 1 tbsp
Oil - 2 tbsp
Ghee – 2 tbsp

Chilli Powder - 1/2 tsp

For the seasoning

Cloves – 7 to 8
Cardamom -2
Cinnamon –1 piece about an inch in size

Star Anise – 2

Bay Leaf – 1 leaf

Fennel seeds ( soampu) – 1 tspn

Cumin seeds (jeera) - 1/2 tspn

Cashews - few (optional)

Method

- Wash and soak the rice for 15 minutes.

- Heat 2 tbsp oil, sauté the seasoning for 2 mins and add onions, fry till onion turn golden brown.- Add chillies and ginger-garlic paste and sauté well.

- Add chopped tomatoes, mushrooms chilli powder and sauté for few more 

minutes.

- Add 1 cup of coconut milk, 1 cup of water and the cup of rice and bring it to a boil.

- Add the mint leaves, coriander leaves, salt needed and close the cooker lid and instead of the cooker whistle place an inverted tumble on the nostril and cook for 10-12 mins .

- Open the cooker lid after the pressure subsides and add the ghee on top and mix it once loosely and serve.

Stuffed Shimla Mirch

Ingredients :

Shimla/ooty chilly - 5 to 6

Dhaniya Powder -  2 Tblspns

Aamchoor Powder - 1 Tspn

Chat masala - 1/2 Tspn

Ajwain Powder - 1/2 Tspn

Oil - 3 to 4 Tblspns 

Salt to taste 

Method :

- Mix all the dry powders and salt with about 2 spoons of oil to make it a thick paste.

- Make a slit in the chillies and stuff in the masala paste.

- Heat oil in a tawa and place the full chillies and

- Cook evenly turning them once in a while until done.

- Garnish with seasoning made of cumin seeds,jeera and serve. 

Mushroom Dopiaza

Ingredients:

Button Mushrooms – 1 packet diced
Oil – 2 Tbspns
Onion – 2 medium,1 finely chopped and the other grind to paste

Tomato – 2 medium ,1 finely chopped and the other grind to paste

Pepper corns – 1 Tspn
Coriander leaves – 1 small bunch
Dry Red chillies – 4 to 5
Cumin seeds – 1 Tspn

Ginger Garlic Paste – 1 Tbspn

Turmeric powder – ½ tsp
Garam masala – 1 tsp
Salt to taste

Method:

·  Grind 1 onion, 1 tomato, pepper corns, coriander leaves, cumin seeds and dry red chillies to form a smooth paste.

·  Heat oil in a pan and add the finely chopped onions, Sauté till its transparent.

·  Add the tomatos and let it cook till its pulpy at this stage add the ground paste and let the raw smell subside…

·  Once the gravy is cooked add the ginger garlic paste, garam masala powder, turmeric powder and mix for a minute or so

·  And then add the diced mushrooms with salt and little water

·  Allow it to cook for 8-10 mins and serve.