E d a t h i r i n j i . C o m - I n d i a n R e c i p e s
   
Butter Chicken Recipe
Ingredients
Chicken 1 lb Tomato puree � cup Cashew 10 Milk � cup Garam masala 1 tbsn Chilly powder � tspn Onion 1 Ginger-garlic paste 2 tbsn Butter 2 tbsn Salt as per taste Turmeric � tspn Chopped coriander 2 tbsn
Method
Soak cashew in milk for 30 minutes. Grind cashew adding enough milk to get a fine paste. Chop onion. Wash and pat dry chicken. Cut into bite sized pieces. Heat 1tbsn butter in a pan, add onion and ginger-garlic paste and fry till onion is golden brown. Add chicken and fry for while. Add tomato puree, Chilli powder, salt, turmeric, and masala, and cook for while. Add cashew paste along with milk. Cook covered till gravy is thickened and chicken is done. Top with remaining butter and remove from flame. Garnish with chopped coriander leaves. Serve hot with Roti or Nan.
Chicken 65 Recipe
Ingredients
Skinned chicken drumsticks- 7 pieces (washed and dried with paper towels) Onion- 1 (chopped finely) Green chili- 1 (chopped finely) Grated ginger- 1 inch piece Red chili powder- 1/4 tsp Freshly ground black pepper powder- 1/4 tsp Salt Plain yoghurt- 1/2 cup Chopped cilantro (coriander) leaves Oil for deep-frying
Method
Mix the onion, green chili, ginger, chili powder, turmeric powder, pepper powder, salt and yoghurt to make a marinade. Make 2-3 deep cuts in the chicken drumsticks. Place them in a glass dish and coat them evenly with the marinade and refrigerate for 3 hrs. Heat oil in a deep pan. Fry the marinated chicken pieces for about 12-15 minutes or until browned. Garnish with chopped coriander leaves and serve hot.
Chicken Curry Kerala Style Recipe
Ingredients
Chicken- 2 Lbs. (wash & cut into pieces) Fresh green peas- 1/4 cup Carrot- 1 (cut into thin strips) Small baby potatoes- 7 Onions- 2 (chopped) Grated ginger- 1 inch piece Garlic- 4 cloves (chopped) Green chilies- 3 Coconut milk- 1 1/2 cups Cinnamon- 1 piece Bay leaves- 2 Cloves- 2 Black peppercorns- 1 tsp Turmeric powder- 1/2 tsp Garam masala powder- 1/4 tsp Mustard seeds- 1/2 tsp Ghee- 2 tablespoons Oil- 2 tablespoons A bunch of curry leaves Salt
Method
Grind the ginger, peppercorns, turmeric powder, onions and green chilies to make a coarse paste. Wash the potatoes. Add salt and turmeric powder & boil them with skin. Then peel of the skin and cut into halves. Heat oil and ghee in a large pan and add mustard seeds. When it pops add cinnamon, bay leaves & cloves. When it turns brown add garlic and curry leaves. After a few seconds add the onion, ginger and chili paste. Fry for a couple of minutes. Then add the chicken pieces and fry. Add potatoes, carrots, garam masala and salt. Cover the pan and cook for 5 minutes. Then pour the coconut milk and add the green peas. Cover and cook until the chicken is fully cooked.
TANDOORI CHICKEN Recipe
Ingredients
6 pieces Thawed chicken, skinned 2 tsp Ground Coriander 2 tsp Masala (Tandoori paste is available) to taste Red pepper powder Dash Garlic powder to taste Salt 1 tsp Ground jeera Soy sauce (or yogurt) (needed only if tandoori masala is used)
Method
If you are using the ready made tandoori paste then life is a lot easier. Replace all occurences of masala and soy sauce (or yogurt) with the tandoori paste. Take the chicken and make *deep* cuts in it (so that the Masalas seeps in quickly). If you are using soy sauce as the base, put some on the chicken pieces and let it seep in the cuts. Rub in the Masalas as a mixture or one at a time. The idea is to let the Masalas seep in the cuts with the soy sauce. You can leave it for little while to seep in. If you are using yogurt, you'll get a more authentic taste since the original TC is after all marinated in it. In this case, mix the Masalas in the yogurt first and then rub the stuff into the chicken cuts as before. The yogurt tends to leave a considerable amount of water behind. DON'T THROW THIS AWAY. Let it evaporate in the oven with the chicken. This will keep the pieces from getting dry if over-cooked. I have not faced the same problem with the soy sauce version (of dry chicken). Cook the chicken until it starts turning brown. and the cuts you made start "expanding."
Fish Masala Recipe
Ingredients
White fish- 1 lb (skinned & cut into chunks) Grated coconut- 2/3 cup Large onion- 1 (chopped) Tomatoes- 2 (chopped) Grated ginger- 1 tablespoon Chopped green chilies- 1 Red chili powder- 1 tsp Turmeric powder- 1/4 tsp Fennel seeds - 1/4 tsp Juice of tamarind- 4 tablespoons Curry leaves- 5 Salt to taste Oil- 5 tablespoons
Method
Heat the oil in a pan and fry the coconut, fennel seeds and 3/4th of the onion until golden. Add chili powder and turmeric powder and stir-fry for a minute. Grind this in a food processor. Fry the remaining onions until golden brown. Remove from oil and set aside. Heat the tamarind juice in a pan over low heat. Add the ground spices, ginger, green chili and tomatoes. When the mixture starts boiling add the fish and salt. Cook for 10-15 minutes or until the fish is tender. Now add the fried onions and sprinkle the curry leaves. Serve hot
Kerala Fish curry Recipe
Ingredients
Macarel * 1 (about 1 lb) Coconut grated 1 cup Ginger chopped 2 tbsn Pearl onion � cup Red chilly powder � tspn Paprika 2 tspn Salt as per taste Turmuric powder � tspn Cocum** 2 Coconut oil 1 tbsn Curry leaves 1 sprig
Method
You may use any fresh fish. ** Cocum(Kudam Puli) is kind of tamarind used in Kerala. You can use ordinary tamarind also. Soak cocum in � cup of water for 1 hour. Clean and cut fish into 1inch pieces. Grind coconut with all other ingredients except fish to a fine paste. In deep pan put ground coconut, kudam puly, and 2 cups of water and bring to boil. Reduce the heat and cook for 10 minutes. Put fish pieces and cook on medium heat till fish is done and gravy is thickened. Pour coconut oil over the curry and garnish with curry leaves. Serve preferably after 2 hours.
Mutton Masala Recipe
Ingredients
Lamb- 2 lbs Large onions- 2 (finely chopped) Medium tomatoes- 3 (finely chopped) Grated ginger- 1/2 inch piece Crushed Garlic- 6 cloves Cumin seeds- 3/4 tsp Poppy seeds- 1/2 tsp Fennel seeds- 1/2 tsp Red chili powder- 2 tsp Turmeric powder- 1/2 tsp Coriander powder- 1 tsp Black peppercorns- 1/2 tsp Cinnamon- 1 stick Bay leaves- 2 Cloves- 2 Salt to taste Oil- 3 tablespoons Freshly grated coconut- 1 cup
Method
Grind half of the coconut with 2 cups of warm water until smooth. Strain and reserve the coconut milk. Grind the remaining half of the coconut with ginger, garlic and red chili powder, coriander powder, peppercorns, cumin seeds, poppy seeds and fennel seeds with little water. Heat the oil in a pan and fry the cinnamon, bay leaves and cloves for a minute. Add the onions and fry until brown. Add the coconut-spice paste and fry for 15 minutes over medium heat. Sprinkle little water if needed. Add the meat and saut� for 5 minutes and add the tomatoes, turmeric powder and salt and fry for 5 more minutes. Then pour 4 cups of warm water and cook for 45 minutes or until the meat is fully cooked. Now add the coconut milk and simmer for 10 minutes until the raw smell is gone. Serve hot.
Egg Masala Recipe
Ingredients
Hard boiled eggs- 5 Onions- 2 (finely chopped) Tomatoes- 3 (finely chopped) Grated Ginger- 1 tablespoon Garlic- 2 cloves (crushed) Crushed black pepper- 1/4 tsp Ground coriander- 1 tablespoon Garam masala- 1/2 tsp Red chili powder- 1/2 tsp Cinnamon- 1 stick Bay leaf- 1 Ground cashew nuts- 2 Oil- 3 tablespoons Salt to taste Lime juice- 1 tsp Chopped cilantro (coriander) leaves- 2 tablespoons
Method
Heat the oil in a pan and fry the cinnamon, bay leaf, ginger, garlic and onions until the onion is golden. Add the tomatoes, red chili powder, coriander powder and ground cashew nuts and fry for 5 minutes. Pour 2/3 cup of water and bring it to a boil. Then add the eggs. Reduce the heat and cook for 5-10 minutes. Sprinkle pepper powder, garam masala and lime juice on top of it. Garnish with chopped coriander leaves and serve hot.
Gobi Aloo Masala Recipe
Ingredients
1 cauliflower , 2 to 3 aloo's , 1tsp garam masala, 2 tomatoes(optional), oil 5tbs, salt, coriander leaves.
Method
Cut cauliflower abd aloo(into cubes).then take oil in the pan and add jeera after in has become hot.then add ur gobi in that, let the gibi fry for 3mins and then add aloo to it.to it just add some salt. and put the lid for it to cook and become soft. once it has become soft, thengrind the coriander leave with some ginger, garlic, green chillies and half tsp of jeera.grind it finely . take some butter in the pan add this paste to it and fry it until it starts leaving oil.after that add the vegetables and cook it for 3 to 4 mins. remove it from the gas serves it with hot fulka's or roti's.
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