Style - North India (Amritsari)
Rating - 4/5
Serves - 6-8
Last made - 13 Jul 2024
Ingredients
Marinade
Chicken - 2 lbs (medium size)Ginger paste - 2 tsp
Garlic paste - 2 tsp
Kasuri methi leaves - 1 tsp
Ghee - 2 tsp
Oil - 2 tsp
Salt - 1 tsp
Red chili powder - 1 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/2 tsp
Curds - 2 tbsp
Raw masala powder (grind to fine powder)
Pepper corns - 1 tbsp
Cumin seeds - 1/2 tsp
Coriander seeds - 1 tbsp
Fenugreek seeds - 1/4 tsp
Mustard seeds - 1/4 tsp
Green cardamom - 1
Black cardamom - 1
Cloves - 2
Cooking
Bay leaves - 2
Green chili - 2
Onion - 2 cups finely chopped (~3 med onions)
Tomatoes - 1 cup finely chopped (~2 small tomatoes)
Curds - 1-2 tbsp
Salt
Oil
Coriander leaves
Notes
- As the marinade has oil & ghee, marination in the fridge will freeze. If you are doing overnight, add oil and ghee after taking out of fridge or allow to marinate for 2-4 hours outside before refrigeration.
- All of the raw masala powder will not be used for the recipe.
- Don't overcook the tomatoes.
Method
- Marinate the chicken for 4+ hours with ingredients under marinade.
- Heat oil in a pan. Fry chick in the oil in medium-high heat until a crust is formed. Turn to create crust as much as possible.
- In a large vessel, add oil and heat. Add oil from fried chicken as well. Add green chili and bay leaves. Fry for a min.
- Add onion and saute until light brown.
- Add butter and lower heat.
- When butter is melted, add 2 tsp of raw masala powder. Fry until raw smell is done.
- Add tomatoes & cook without making it mushy. Do not squash tomatoes. (4-5 mins)
- Add curds and cook until raw smell is gone (3-5 mins).
- Add chicken and cook in medium heat for 12-15 mins.
- Add warm/hit water to submerge chicken. Cook until gravy is semi gravy.
- Remove from heat. Add coriander leaves for garnish.
Style - Mexican
Feeds - 4-6 (12-16 tacos)
Rating - 5/5
Last made - 04 Jul 2024
Ingredients
Beef - 2 lbs (Cut beef into big chunks. Clean and pat dry)
Chipotle in adobo sauce - 2 tbsp (make paste)
Cumin powder - 2 tsp
Chili powder - 1 tsp
Chicken or beef broth - 2-3 cups
Bay leaf - 2
Pepper - 1/2 tsp
Salt - as needed
Notes: Traditionally made with beef cheeks. Can use chuck roast. Best with loin as loin cuts make soft barbacoa.
Method
- Heat oil in a pan on high heat. Do not let oil smoke too much. Fry sides of beef chunks to form crusts for 1-2 mins as necessary
- In a pot (Dutch oven or stew pot), place the chunks. Add all the ingredients and mix well.
- Cook-covered in low heat for 30 mins.
- Change to lowest heat and cook-covered for 3-4 hours.
Variations
- Can add onions (1 cup) made as paste or as julienne.
- Can cook in oven in a Dutch oven.
Reference
https://www.youtube.com/watch?v=LMmFzvcwwM0
Rating - 5/5
Style - Tamil
Serves - 10-12
Last made - 10 Mar 2024
Ingredients
Mutton - 1/2 kg
Cinnamon - 1 in
Bay leaves - 3
Cloves - 3
Cardamom - 2
Kal pasi - 1
Pearl onions - 1 cup (cut into half)
Ginger - 1 tbsp (smashed)
Garlic - 1 tbsp (smashed)
Tomato - 1/3 cup
Coriander leaves - 1/4 cup
Pepper powder - 1/2 tsp
Cumin powder - 1/2 tsp
Fennel powder - 1 tsp
Chili powder
Coriander powder - 2 tsp
Kashmiri chili powder - 2-4 tsp
Curry leaves
Coconut - 1 cup
Cashew - 1/4 cup
Peanuts - 1/4 cup
Khas-khas - 2 tbsp
Method
- Grind coconut, cashews, peanuts and khas-khas into a fine wet paste. As little water as possible
- Heat oil. Fry onions until color starts to change
- Add bay leaves and stone flower. Fry for a few seconds
- Add Ginger garlic paste and cook for a minute.
- Smash cloves, cinnamon and cardamom . Add and fry for a few seconds.
- Add tomatoes and coriander leaves. Cook until soft
- Add mutton. Saute for 3-5 mins.
- Add pepper powder, cumin powder, turmeric powder, coriander powder, fennel powder and mix well. Fry for a few seconds and do not allow to burn.
- Add Kashmiri chili powder and slat. Mix well and fry for some time. Do not allow to burn.
- Add curry leaves and mix. Fry for a few seconds
- Add copious amounts of water and allow to cook well. Cook covered for 45-60 mins stirring as needed. Meat should become tender.
- Add wet masala paste. Mix well and adjust water. Cook until well done 20-30 minutes.
Reference
https://www.youtube.com/watch?v=rzk74PGz4WQ
Style - Sandwhich
Serves - 1
Rating - 4/5
Cooking duration - 10 mins
Last made - 24 Dec 2023
Bread slices - 2
Mayo, mustard and ketchup
Salt and Pepper
Serves - 1
Rating - 4/5
Cooking duration - 10 mins
Last made - 24 Dec 2023
Ingredients
Egg - 1Bread slices - 2
Mayo, mustard and ketchup
Salt and Pepper
Method
- Mix 1 tbsp mayo, 1 tsp mustard and 1tsp ketchup in a bowl.
- Spread sauce on both bread slices
- Sprinkle oil in a pan. Heat oil well to fry the egg. Crack an egg open. Break the yolk and spread it. Shape the egg as close to the size and shape of the sandwich as possible.
- Sprinkle salt and pepper. Flip egg and fry the other side.
- Prepare the sandwich. Can grill on a panini press or on the pan.
Style - Chettinadu
Ratings - 4/5
Serves - 4-6
Last made - 22 Jul 2022
Ratings - 4/5
Serves - 4-6
Last made - 22 Jul 2022
Ingredients
Marination
Chicken - 1 kg
Turmeric powder - 1/2 tsp
Chili powder - 2 tsp
Curds - 1/4 cup
Masala
* Heat oil and cook below for a min until aroma. Do not allow to burn
Cinnamon sticks - 1 in
Cardamom - 4
Cloves - 4
Star anise - 1
Stone flower - 1/2 inch
* add following and cook for 2-3 mins in med-low heat. Do not allow to burn
Red chili - 6
Ginger - 2 inch (small slices)
Garlic pods - 8 (slices)
* add following and cook for 2-3 mins in med-low heat. Do not allow to burn
Coriander seeds - 1/4 cup
Pepper - 1 tbsp
Cumin seeds - 1 tbsp
Fennel seeds - 1 tsp
* add following and cook until onion is cooked light brown.
Pearl onions - 1 cup (slices)
Curry leaves - 1/4 cup
* allow to cool and grind to smooth paste with little water as possible
Cashew paste
* grind to a smooth paste
Cashew - ~12
Poppy seeds - 1 tbsp
Fennel seeds - 1 tsp
Coconut milk - 1/4 cup
Cooking ingredients
Onion - 1 medium (1/2 inch slices - 1-1.5 cups)
Tomatoes - 1 (1/2 inch cubes - 1 cup)
Curry leaves
Cooking instructions
- Heat oil in a vessel. Fry onions until golden brown
- Add tomatoes and fry until mushy
- Add chicken with marinade and cook in med-high for 5-6 mins
- Add ground masala and cook for 5-6 mins
- Add water and cook covered for 5-6 mins
- Add cashew paste and cook until oil separates and chicken is cooked well
- Add curry leaves and coriander leaves for garnishing
Reference
https://www.youtube.com/watch?v=auVnCRMDxe4Style - Hyderabadi / Mughlai
Rating - 4/5
Last made - 20 Jun 2023
Rating - 4/5
Last made - 20 Jun 2023
Serves - 4
Ingredients
Chicken - 1/2 kg (1 lb)
Paneer - 250-400gRaw jackfruit - 400g
Ginger paste - 1.5 tsp
Garlic paste - 1.5 tsp
Coriander powder - 1 tbsp
Cumin powder - 1/2 tsp
Garam masala - 1 tsp
Turmeric powder - 1/2 tsp
Chili powder - 1 tsp
Kashmiri chili powder - 2 tsp
Pepper powder - 1/4 tsp
Curds - 3 tbsp
Cashews - 6-7 powdered
Almonds - 6-7 powdered
Cardamom - 2 powdered
Tomato - 1 (pureed)
Red chili sauce (Indo-Chinese) - 1 tbsp
Green chili sauce (Indo-Chinese) - 1 tbsp
Tomato ketchup - 3 tbsp (2 tbsp if Veg)
Lemon juice - 2 tsp (1/2 tsp if Veg)
Fried onions - 1 cup
Salt - to taste
Oil - 1 tbsp
Ghee - 1 tbsp
Prep
- Chicken - Mix all ingredients and marinate overnight
- Paneer / Raw jackfruit - Toast in ghee until brown.
Cooking method
- Add to vessel. Cook in high heat for 3-4 mins
- Lower flame and cook for 15-20 mins in med-low flame. Stir often. Oil should separate. If Veg, add now and cook for another 3-4 mins
- Garnish with coriander leaves
Eggs - 3
Butter (melted) - 3 tbsp
Vanilla - 1 tsp
Milk - 1/2 cup
Coconut milk - 3 tbsp
Salt - 1/2 tsp
Sugar - 3 tbsp
Granulated sugar - as required
Butter (melted) - 3 tbsp
Vanilla - 1 tsp
Milk - 1/2 cup
Coconut milk - 3 tbsp
Salt - 1/2 tsp
Sugar - 3 tbsp
Granulated sugar - as required
Method
- Whip eggs, melted butter, vanilla, milk, salt and sugar to make a custard
- Soak bread and place on plan. Dust with granulated sugar
- Flip and dust with granulated sugar. Cook until done
Subscribe to:
Posts (Atom)