Hyderabadi dum biryani - Indian Recipes

Ingredients:

• 1 kg - chicken
• 1 kg - rice
• 1 bunch - pudina
• 1 bunch - coriander leaves
• 4 to 5 - onions
• 3 tbsp - ginger garlic paste
• 1&1/2tbsp - chilli powder
• 1/2 tbsp - turmeric powder
• 3 tbsp - chicken masala
• 2 tbsp - coriander powder
• Whole garam masala
• 3 to 4 - biriyani leaves
• 1 cup - curd
• 2 - lemon

Method

1. Clean the chicken and add chilli powder, coriander powder, ginger garlic paste, salt, turmeric powder, chicken masala, curd and keep aside for about 30 minutes.
2. Add enough oil and fry finely chopped onions till golden brown colour.
3. Remove from oil.
4. Now drop the marinated chicken in that oil and keep it aside.
5. Take rice in another vessel, add whole garam masala, biryani leaves, salt and allow it to cook.
6. When rice is half cooked, strain it.
7. Cook the chicken and add pudina and coriander leaves.
8. After that, add half the boiled rice and fried onions.
9. Add remaining rice and onions layer by layer and cover the vessel with a lid (don't allow pressure to go out). Reduce flame and cook for 40 min.
10. Finally, add lime juice mixed with turmeric powder through small holes made in the rice.
11. Serve with raita.

Nizami Hyderabadi Tandoori Chicken - Indian Chicken Recipes

Ingredients:

• 1/2 kg - chicken, cubed (can use chicken legs)
• 1 cup - curd
• 3 tsp - cream
• 1/2 cup - cornflour
• 1 tsp - maida
• 3 tsp - red chilli powder
• 2 tsp - garam masala powder
• 2 tsp - vinegar
• 1/2 cup - lime juice
• A pinch of red food colour
• 1/2 tsp - black pepper powder
• Salt
• Oil for deep frying
• Coriander leaves

Method

1. Marianate chicken (make slits on chicken) with ginger garlic paste, lime juice and vineger and keep aside for 30 min.
2. Meanwhile take a bowl, add curd, cornflour, maida, red chilli powder, garam masala powder, food colour and salt and mix well to make a thick paste.
3. Strain this paste into a pan through a strainer.
4. Add the marinated chicken and 2 cups of water and boil the chicken without covering pan till the chicken absorbs all the juices and is cooked partially.
5. Now let the chicken cool for 5-10 min.
6. Heat oil in a kadai, add 2-3 piecies of this juicy chicken to the oil and fry till red, crisp and golden.
7. Remove and place on a tissue so that all the oil drains out.
8. Sprinkle 1 tsp red chilli powder, black peper powder, lots of coriander leaves and garam masala powder on the chicken and serve hot garnished with onions slices and lime wedges.

Easy chicken kebab recipe - Indian Chicken Recipes

Ingredients:

• 1/2 kg - chicken
• 2 - eggs
• 3 - green chillies
• 1 bunch - coriander leaves
• 1 bunch - mint leaves
• 2 tsp - ginger paste
• 2 tsp - garlic paste
• 100g - khoya
• Salt to taste
• Oil for deep frying

Method

1. Blend together all ingredients in a blender, expect coriander leaves.
2. Once the chicken is blended, take out the blended paste in a bowl and add coriander leaves to it and mix well
3. well and kept aside for 5 min.
4. Shape into balls or rolls as per your style.

Deep fry in hot oil in a kadai and serve hot with sauce or mint chutney.

Chicken Laksa Recipe - Indian Chicken Recipes

Ingredients:

• 400 g - dried noodles
• 10 cm - ginger
• 5 cups - chicken stock
• 6 - chicken breasts without skin
• 1 cup - coriander
• 50 ml - sesame oil
• 1 litre - light coconut milk
• 2 tsp - coriander seeds
• 6 cloves - garlic
• 5 - red chillies
• Juice of 1 lime

Method

1. Soak noodles in boiled water.
2. When they are soft, drain and keep aside.
3. Make a paste of coriander seeds, fresh coriander, ginger, garlic, chillies and oil.
4. Slice chicken breasts diagonally.
5. Fry the paste, add coconut milk and stock to it and boil.
6. Simmer and cook for 15 minutes.
7. Add chicken to it and cook for another 5 minutes.
8. Add lime juice and mix well.
9. Place noodles in a bowl and pour the soup over it.
10. Serve with lime wedges.

Murgh Kaali Mirch Recipe - Chicken Recipes

Ingredients:

• 1/2 kg - chicken
• 2 tsp - ginger garlic paste
• Salt to taste
• 1 1/2 tsp - ground pepper
• 4 tbsp - oil
• 1/2 cup - water
• 1 tbsp - lemon juice
• 2 - green chillies

Method

1. Add salt and black pepper to ginger-garlic paste.
2. Marinate the chicken with this paste for one hour.
3. Heat oil in a kadai and add marinated chicken.
4. After frying for 10-15 minutes, reduce heat.
5. Add the green chillies and water.
6. Simmer till chicken is tender.
7. Add lemon juice and serve hot.

Dahi Methi Murg Recipe - Chicken Recipes

Ingredients:

• 500 g - chicken
• small methi leaves, finely chopped
• 2 tbsp - green chilly paste
• 5 tbsp - thick beaten curd
• 1 tsp - garam masala powder
• 1 tsp - shajeera
• 1/4 tsp - cinnamon
• 1 tsp - bay leaf
• 1 - finely chopped onion
• 1 tsp - ginger garlic paste

Method

1. In a heavy bottomed pan , heat oil; add shahjeera, cinnamon sticks, bay leaf.
2. Allow them to splutter, add onions and fry till onions turn pink.
3. Add methi leaves and fry; then add green chilly paste, ginger-garlic paste, salt and fry till oil seperates.
4. Add chicken and cook until it is tender, finally remove the pan from heat.
5. Add curd and put the vessel back on flame and cook until done.
6. Serve with steamed rice.

Fried Chicken Sandwich Recipe - Chicken Recipes

Ingredients:

• 1 - small chicken breast
• 12 slices - sandwich bread
• 30 g - flour
• 1 1/2 cups - milk
• 3 - eggs
• 1 cup - butter
• salt and pepper

Method

1. Boil chicken with salt, pepper and water.
2. Keep aside half the stock.
3. Dice the chicken.
4. Make white sauce with flour, 1 tbsp butter, 1 cup milk and the stock.
5. When it is thick, stir into the chicken pieces.
6. Soak bread slices in milk for a few seconds.
7. Remove and drain.
8. Melt 1/2 cup of butter and apply it to the bread slices.
9. Then place the chicken mixture onto the slices and cover with another buttered slice. Heat the remaining butter.
10. Beat the eggs.
11. Dip sandwiches into the beaten eggs and deep fry till golden brown and crisp.
12. Serve hot.

Quick weight loss is the key to long lasting weight loss - Health News Updates

Want to lose weight and keep it off? The best way to do it is to drop the pounds quickly, not slowly, according to new research.

Scientists at the University of Florida, who studied the link between the rate of initial weight loss and overall success long-term, said shedding weight quickly is the best way to achieve lasting results.

"Women who lost at a faster rate, greater than 1.5 pounds (0.68 kilos) a week, had lost more and maintained a greater loss in the long run than women who lost at a slower rate of half a pound (0.23 kilos) a week or less," said researcher Lisa Nackers, whose findings are published online by the International Journal of Behavioral Medicine.

The women who lost weight faster also kept better food records and ate fewer calories than the other women.

"It shows if you get off to a quick start ... it pays off more in the long run than making smaller behavioral changes," Nackers added in an interview.

About two-thirds of U.S. adults and nearly one in three children are overweight or obese. Research results have been mixed on whether dropping pounds at a slow or quicker pace is best for overall weight loss in the long term.

Nackers said the jury is still out on which is the best method but her findings support the quick approach.

"What we concluded in this study is that the results show that perhaps losing at a faster rate is more reinforcing in terms of the learning period of behavior," she added.

Nackers suggests that physical appearance, body image, increased energy and better mobility may be improved more by shedding weight quickly which can be encouraging to meet goals.

She and her team studied data on 262 middle-aged women who took part in an obesity treatment trial. All the women were encouraged to cut calories and do more exercise.

They split the women into three groups, fast, moderate and slow, according to how much weight they lost in the first month. They also studied how much weight the women had dropped at six and 18 months.

Nackers reported that women in the fast group were five times more likely to achieve a 10 percent loss of their body weight at 18 months than those in the slow group. Women in the moderate group were nearly three times more likely to reach that milestone than the slow group.

Dark chocolate could reduce the risk of brain damage from a stroke - Health News Updates

You may forgo the guilt the next time you gorge on dark chocolate, for a new study has claimed that it could reduce the risk of brain damage from a stroke. Scientists at Johns Hopkins University have discovered that a compound called epicatechin, commonly found in dark chocolate, actually protects the brain against strokes by shielding nerve cells.

They based their findings on tests in mice and hope the effects can be replicated in humans.

In their experiment, the scientists gave the mice a dose of epicatechin and then induced a stroke in rodents by cutting of blood supply to the animals' brains.

The findings revealed that the animals that had taken the epicatechin had significantly less brain damage than the ones that had not been given the compound.

And in positive news for eventual human trials, the scientists found epicatechin was a better treatment for stroke than current methods, the 'Daily Mail' reported.

According to the scientists, the findings could be important in the possible treatment of strokes.

"Animals that had preventively ingested the epicatechin suffered significantly less brain damage than the ones that had not been given the compound.

"While most treatments against stroke in humans have to be given within a two- to three-hour time window to be effective, epicatechin appeared to limit further neuronal damage when given to mice 3.5 hours after a stroke.

"Given six hours after a stroke, however, the compound offered no protection to brain cells," Professor Sylvain Doré was quoted as saying.

Prof Dore said the findings, published in the 'Journal of Cerebral Blood Flow and Metabolism' could be a step forward in the understanding of strokes.

"I hope this research into these pathways could lead to insights into limiting acute stroke damage and possibly protecting against chronic neurological degenerative conditions, such as Alzheimer's disease and other age-related cognitive disorders," he said.

Coffee and Carbonated soft drinks do not increase the risk of colon cancer- Health News Updates

There is a misconception that coffee and soda boost the risk of colon cancer. A new study suggests that coffee and carbonated soft drinks do not increase the risk of colon cancer.

Researchers at the Harvard School of Public Health have drawn the conclusion after analyzing 13 studies, which involved more than 730,000 people in North America and Europe. More than 5,600 developed colon cancer.

Previous studies are bit confusing whereas some findings were suggesting coffee and tea prevent the risk of cancer. And some other findings proved that anti-oxidants containing coffee and tea have also polyamines, which in theory promote cancer.

Sugary sodas are linked to weight gain, obesity, and other conditions that boost the risk of colon cancer.

However, the new study suggests not to consume tea or coffee and soda excessively as too much of everything is injurious to health.

The new research findings, published online on May 7 in the Journal of the National Cancer Institute, showed that drinking more than six eight-ounce cups of coffee or eight-ounce cups of sugar soft drinks a day did not boost the risk of colon cancer.

Double Sundae Ice Cream Recipe - Ice Cream Recipes

Ingredients:

• 1 1/2 litres - milk
• 250 g - sugar
• 200 g - fresh cream
• 100 g - glucose powder
• 3 tsp - corn flour
• 10 g - pistas
• 2 to 3 drops - pista essence
• 1/2 to 1 tsp - green colour

Method

1. Boil and reduce milk to 1/3rd keeping a little cold milk aside.
2. Mix corn flour in the cold milk, add to the boiling milk, add sugar and allow to boil for further 3 minutes
3. Remove from fire and add fresh cream, glucose powder, essence and colour. Allow to cool.
4. Blend in a liquidizer - 3 times as already described.
5. After the final blending add the powdered nuts, mix well and deep freeze in moulds. Allow to set completely

Cucumber Ice Cream Recipe - Ice Cream Recipes

Ingredients:

• 1 cup - thick fresh cucumber juice (blend the cucumber with its skin without water)
• 1 tbsp - lime juice
• 4 tbsp - powdered sugar
• 2 cups - thick heavy cream
• 2 tbsp - honey
• a pinch - ginger powder
• crystallised ginger for garnish.

Method

1. Dissolve powdered sugar in the cucumber juice.
2. Add honey, heavy cream and ginger powder
3. Whisk till soft peaks form in the light pale green cream.
4. Spoon the ice cream into a plastic container with a tight fitting lid.
5. Freeze overnight.
6. Scoop the soft ice cream into bowls.
7. Garnish with crystallised ginger and enjoy.

Note:

• You can pour a teaspoon of honey on the ice cream while serving.
• Blend the cucumber with its skin as it will give the ice cream a natural pale green colour.
• Use soft small or medium-sized fresh cucumbers

Ice cream with Orange Sorbet Recipe - Ice Cream Recipes

Ingredients:

• 1 cup - fresh orange juice
• 2 cups - thick double cream
• 3/4 cup - powdered sugar
• 1/2 cup - water
• 1 tbsp - fresh orange peel
• 2 tbsp - honey
• mint sprigs to garnish

Method

1. Dissolve sugar and water in a saucepan and cook with fresh orange peel for 5 min on low flame till you get 1/4 cup syrup.
2. Remove from heat and cool completely.
3. Add fresh orange juice and honey.
4. Whisk with an electric beater for 5 min.
5. Freeze for an hour then add cream and beat again with an electric beater for 10 minutes.
6. Freeze overnight in an air tight plastic container.
7. Scoop out and serve with sprigs of mint..
8. Use sweet oranges...

Tomato Ice cream Recipe - Ice Cream Recipes

Ingredients:

• 3 - big ripe red tomatoes
• 1 cup - powdered sugar
• 4 tbsp - honey
• a pinch - salt
• 2 cups - thick whipped cream
• 3 tbsp - milk powder
• 1/4 tsp - dry ginger powder

Method

1. Dip tomatoes in boiling water for 10 minutes.
2. Discard water and peel the tomato.
3. Discard the seeds and reserve the pulp.
4. Churn the tomato pulp and sugar, ginger powder and milk powder into a smooth paste (without adding any water).
5. Fold in the cream and honey and whisk gently for 10 minutes till smooth.
6. Freeze in an air tight plastic container.
7. When a bit frozen, take out and whisk slowly for 10 more mins and refreeze.
8. Best left to freeze overnight.
9. Scoop out and serve on fruit salad with nuts, or serve plain.
10. You can add a drop of pink colour to ice cream mixture if you like...

Melon Ice Cream Recipe - Ice Cream Recipes

Ingredients:

• 1 - medium sized melon
• 1 1/2 litre - milk
• 3/4 cup - sugar
• 1 small packet - custard powder
• 1/2 cup - butter or cream
• essence

Method

1. Combine custard powder and sugar with some cold milk.
2. Boil rest of the milk.
3. When it comes to a boil add the custard and sugar in boiling milk.
4. Mash flesh of melon well and keep aside.
5. Add butter to boiled milk, when it cools a little pour in ice tray and refrigerate.
6. When set, remove from fridge, beat well with an egg beater, add mashed melon and mix well now add essence too.
7. Mix well pour in ice trays and refrigerate to settle.
8. Once set, the icecream is ready.
9. Decorate with nuts.

Mocha ice cream recipe - Ice Cream Recipes

Ingredients:

• 2 - eggs
• 3 cups - cream
• 5 tbsp - sugar
• 3 drops - vanilla essence or chocolate essence
• 2 tbsp - bournvita
• 1/4 cup - cashewnuts
• 1 tbsp - instant coffee powder
• 1/2 litre - milk
• chocolate biscuits for decoration

Method

1. Mix sugar, eggs, milk, coffee and essence
2. Beat well. Keep in the fridge.
3. Refrigerate the cream for some time and beat well but it should not form butter.
4. Mix the cream with the previous mixture and refrigerate for 20 minutes.
5. Then mix bournvita and again let it set.
6. Now decorate with cashewnutsand chocolate biscuits

Strawberry Ice Cream Recipe - Ice Cream Recipes

Ingredients:

• 3 egg yolks (beaten)
• 1/2 pint (250ml) milk
• 1/2 pint (250ml) double/heavy cream
• 4 oz (100g) sugar
• 2 cups of strawberries
• 1 teaspoon of vanilla essence

Method

1. Take the strawberries and mash them in with half the sugar (ie. 2oz or 50g) in a bowl. Place in the refrigerator whilst making the rest of the recipe.
2. In a separate saucepan, mix the egg yolks with the milk, salt and the remaining sugar. Place over a medium heat just to boiling point (stirring all the time). DO NOT LET IT BOIL.
3. Transfer the mixture into a chilled bowl to cool. When cool place in the refrigerator for up to 3 hours, remembering to stir the mixture from time to time. When cool, stir into the mixture the cream and vanilla essence and then blend in the strawberry/sugar mixture.
4. Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.

Murg Masala in red chilli Recipe - Chicken Recipes

Ingredients:

• 500 g - chicken
• 8 to 10 - dried red chillies
• 3 tbsp - vinegar
• 2 - finely sliced onions
• 2 to 3 tbsp - tomato ketchup
• curry leaves
• 4 - garlic flakes
• 2 - slit green chillies
• 1 tbsp - corn flour
• 1 tsp - ginger garlic paste
• juice of 1 lemon

Method

1. In a mixer grind dried red chillies and vinegar to a fine paste.
2. In a bowl, take chicken, dried red chilly paste, corn flour, ginger garlic paste and lemon juice.
3. Mix thoroughly and keep aside for about an hour.
4. In a wok, heat oil and add curry leaves and garlic and allow them to splutter.
5. Add the sliced onions and fry until brown, add the chicken marinade and cook until done.
6. Serve with paranthas or rice.

Chutke chicken Recipe - Chicken Recipes

Ingredients:

• 1/2 kg - chicken, chopped
• 1 cup - onion, chopped
• 1/2 cup - dry coconut
• 1 tbsp - ginger-garlic paste
• 2 tsp - garam masala
• Salt to taste
• 1 tsp - turmeric
• 2 tsp - chilli powder
• Fresh coriander to garnish
• 2 tbsp - oil
• 1 tbsp - cashew nuts

Method

1. Grind onion and coconut make a to paste.
2. Put oil in a small cooker, add cashew and fry.
3. Add onion-coconut paste; fry and add washed chicken pieces, ginger-garlic paste, salt, turmeric and chilli powder.
4. Fry for 5 mins, cook covered.
5. Then cover and cook up to 3 whistles on medium flame.
6. Remove the lid after 10 mins, add garam masala, fresh coriander and mix well.
7. Chutke chicken is ready to serve.

Shahi paratha with chicken kheema Recipe - Chicken Recipes

Ingredients:

• 250g - chicken kheema
• 150g - chana dal
• 250g - maida
• 3 - egg white
• 2 tsp - garlic paste
• 2 tsp - lemon juice
• 1 tsp - black pepper powder
• 2 tsp - red chilly powder
• 2 - green chilli, finely chopped
• Coriander leaves, finely chopped
• Salt to taste
• 250 ml - oil

Method

1. Boil the chicken kheema and chana dal in some water and let it cool.
2. Then use your hands to mix it well, add the other ingredients (except maida and egg white).
3. Keep the mixture aside.
4. Now make a soft dough with maida and egg white.
5. You can use a little oil (but not water) if needed.
6. Leave the dough aside for 1 hour.
7. Make parathas with the chicken keema stuffing and fry well.
8. Serve with mutton or chicken curry.

Creamy Chicken Pasta Recipe - Chicken Recipes

Ingredients:

• Fussili Pasta
• Dolmoi Extra Mushroom (3-4 people)
• 1/2 tbsp - olive oil
• 100g - small onion
• Grated cheddar or mozzarella cheese
• 100 ml - thick cream
• 350g - chicken strips

Method

1. Dice the onion and fry in the olive oil for 2 mins.
2. Add the chicken strips, and fry gently for 1 min.
3. Add the jar of Extra Mushroom and simmer until the chicken is cooked and the sauce is hot.
4. Take off the heat, mix with cooked pasta, add the cream and stir.
5. Sprinkle the grated cheese liberally over the sauce, place under a grill for 2 mins, until cheese has melted.
6. Serves 4.

Green masala chicken Recipe - Chicken Recipes

Ingredients:

• 1kg chicken
• 1 large onion
• 1 Large bunch pudina/mint leaves
• 7-8 Green chillies
• 2tbsps Ginger-Garlic paste
• 1/2 tsp turmeric
• salt according to taste
• 1 big bunch fresh methi leaves or 2 tbsp kasoori methi
• Oil for cooking

Method

1. Clean chicken, rub with salt and pepper and shallow fry in oil till brown. Keep aside.
2. Make a paste of mint and green chillies. keep aside.
3. In a pan, add oil fry the onions till golden brown.
4. Add ginger garlic paste and turmeric.
5. After a few minutes, add methi leaves fry till transparent.
6. Add the chicken pieces, then add salt and the mint paste.
7. Fry till it changes colour and oil leaves the sides.
8. Add some water and cook till the chicken is tender.
9. Serve either with hot rice or rotis or with jeera rice.

Chicken Do Pyaza Recipe - Chicken Recipes

Ingredients:

• 1 kg - chicken
• 1/2 kg - onions, cut into rings
• 250g - curds
• 200g - onions
• 4 eggs
• 2 tsp - chilli powder
• 25g - garam masala (sabut)
• 2 tsp - salt
• 1 tsp - haldi (turmeric)
• 1 tsp - garam masala
• 1 tsp - coriander powder
• 250g - tomato puree
• 250g - oil
• 4 - boiled eggs

Method

1. Heat oil in a degchi and add sabut garam masala to it.
2. Make a paste of curds and 1/4 kg fried onions in a grinder and add along with ginger-garlic paste to the garam masala.
3. Add the remaining spices and cool.
4. Then add tomato puree and continue stirring while you add 1/2 litre water.
5. When it starts boiling, add the chicken and cook for 10 mins. and then add 4 eggs and 250 gms. onion rings.
6. Mix well and bring to a boil. Your dish is ready.

Chicken fry Recipe - Chicken Recipes

Ingredients:

• 1 kg chicken
• 1 medium onion
• 4-5 green chillies, slit lengthwise
• 2 tsp black pepper powder
• Juice of 2 limes 1 tbsp red chilli powder
• 2 tbsp ginger garlic paste
• 1/4 tsp turmeric powder
• Salt to taste
• Coriander leaves for garnishing
• Oil for cooking

Method

1. Wash chicken well and keep aside.
2. In a pan, add oil; then add onions fry till brown.
3. Add the ginger garlic paste, turmeric powder and chicken pieces and fry for some time.
4. Add red chilli powder and salt and fry for a few more minutes.
5. Add water and cook till almost done.
6. Then add green chillies, black pepper powder and lime and fry for a few minutes.
7. Garnish with fresh, chopped coriander leaves.
8. Serve hot with plain rice or rotis.

Reshmi Kebab Recipe - Chicken Recipes

Ingredients:

• 600g - boneless chicken breast
• 4 - eggs 2 tsp - salt
• 2 tsp - chilli paste
• 1/4 tsp - javitri cinnamon powdcr
• 20g - cheese spread
• 2 tsp - cream
• 1 - green chilli, chopped
• 5g - ginger, chopped
• A pinch of green coriander
• 20g - besan (gram flour)
• 2 tsp - ginger-garlic paste
• 15g - butter

Method

1. Slice chicken into 1&1/2 cm pieces.
2. Fry 20 gms. besan (gram flour) in butter till it is golden brown.
3. Cool it. Then put it in a large bowl and add chicken and other ingredients.
4. Whip eggs and add to the chicken.
5. Mix well and keep for 3 hours in the fridge.
6. Now arrange the 8-inch kebabs on the grill stick and grill for 6 mins.
7. Serve the kebabs with mint chutney.

Chicken Korma Recipe - Chicken Recipes

Ingredients:

• 1 kg - boneless chicken
• ½ kg - fried onion
• 200g - water melon kernel
• 250g - dahi (curds)
• ½ kg - milk
• 200g - oil
• 2 tsp - ginger-garlic paste
• 250g - tomato puree
• 2 tsp - chilli powder
• 2 tsp - salt
• 1 tsp - coriander powder
• 1 tsp - turmeric
• 25g - garam masala (sabut) 1 tsp - kasoori methi

Method

1. Heat oil in a degchi and add sabut garam masala.
2. Mix curds, water melon kernels and milk and whip.
3. Transfer ginger-garlic paste and this mixture to the degchi.
4. Cook well and add the remaining spices alongwith the onions.
5. Add 1/2 kg. of water and then the boneless chicken.
6. Cook for 10 mins.and add garam masala.
7. Your dish is ready for serving.

Goan Xacuti Recipe - Chicken Recipes

Ingredients:

• 800g chicken or any meat
• 2 medium onions
• 1 cup grated coconut
• 1 inch sticks of cinnamon
• 6 cloves
• 4 dry red chillies
• 1/2 tsp turmeric powder
• 2 tbsp poppy seeds (khus khus)
• 1 tsp ajwain
• 1 tsp cumin
• 1 tsp of peppercorns
• 1 tsp of fennel seeds (saunf)
• 4 Star-shaped black spice
• 1.5 tbsp coriander seeds
• 4-6 cloves of garlic
• 1/3 cup groundnut oil
• Salt to taste
• 1 tbsp of tamarind pulp
• 1/2 tsp grated nutmeg

Method

1. Wash skinless chicken and cut to small (12 total) pieces.
2. Peel and chop the onions.
3. Heat a little oil and slightly brown the grated coconut and keep aside.
4. Then dry roast cinnamon, cloves, red chillies, turmeric, khus khus, ajwain, cumin seeds, peppercorns, fennel seeds, star anise and
5. Coriander seeds till a nice aroma is given out.
6. Grind to a paste together with a little water, the garlic and coconut.
7. Heat the remaining oil in a thick-bottomed pan and fry the onions till brown.
8. Add the masala paste 2 tbsp at a time, stirring well in between, and cook till oil separates.
9. Add the chicken pieces and saute for sometime.
10. Add two cups of water and salt, bring to a boil.
11. Add tamarind pulp and grated nutmeg.
12. Simmer until meat cooks and serve hot with boiled rice or pav

Pepper Chicken Chettinaad - Chicken Recipes

Ingredients:
1 chicken cut to medium pieces
1 cup curd/ yoghhurt

• 4 tsp - garlic-ginger paste
• 2 tbsp - fresh coarsely ground peppercorns
• A few drops lime juice
• Cooking oil
• 3 - large onions, finely chopped
• 2 - ripe chopped tomatoes
• 1/2 tsp turmeric pwd
• salt � to taste
• 2-3 whole dried red chilies (to taste)
• 2 sprigs of curry leaves
• 1/2 tsp mustard seeds
• For garnishing: 1/4 cup each of chopped coriander, ginger juliennes & dessicated/grated fresh coconut

Method

1. Marinade the chicken pieces in well-beaten curd, half the garlic-ginger paste, pepper & lime juice for upto 1 hr.
2. Heat oil in a non-stick thick bottom vessel, fry onions in it & then add the remaining garlic-ginger paste & fry well again.
3. Add the tomatoes and stir fry till the oil separates.
4. Add turmeric & stir. Add the chicken-marinade mixture & add salt to taste - toss well & fry for 5-6 minutes.
5. Add 1 cup of water, cover and cook till the chicken is cooked.
6. In a small tempering-pan, heat 2 tbsp oil & toss in the red chillies & curry leaves.
7. Toss in the mustard seeds & when they stop spluttering, remove and pour at once over the chicken.
8. Garnish with ginger juliennes, chopped fresh coriander &/or grated or dessicated fresh coconut & serve with rice or Malabari parottas.

Chicken Muchboos Recipe - Chicken Recipes

Ingredients:

• 1 full 1kg - chicken
• 2 - large cut onions
• 1-inch - cinnamon stick
• 5 - cardamoms
• 3 to 4 - red dried chilies
• 5 - cloves
• 1/2 tsp - pepper corns
• 3 - bay leaves
• 1/2 tsp - garlic-ginger paste
• 2 tsp - salt
• cooking oil
• 1/2 tsp - red chili pwd
• 1/2 tsp - turmeric pwd
• 1/2 tsp - pepper
• 1/2 tsp - cumin pwd
• 1/4 cup - soy sauce
• 2 glasses - rice, washed & drained
• 4 glasses - water

Method

1. In a pressure cooker/vessel, fry chopped onions in 2 tbsp heated oil
2. Add whole spices (cinnamon, cardamoms, red dried chilies, cloves, tsp pepper corns, bay leaves) & fry well.
3. Add the garlic-ginger paste & salt & fry well.
4. Add the whole chicken & toss the spices over & around it and fry for 2 minutes tossing gently.
5. Add the water, cover & cook till the chicken is done (1 whistle on high & then simmer for 2 mins in a pressure cooker).
6. Take the chicken out from this vessel & add the rice to it.
7. Cook rice in this water & transfer onto a serving tray.
8. Smear the cooked chicken with the red-chilli, turmeric, cumin & pepper powders & the soy sauce and shallow fry on a frying pan in 2 tbsp heated oil.
9. Turn over & ensure both sides are well coloured to a dark red-brownish to golden-brown.
10. Place this cooked chicken on the rice tray & serve with a cold salad.

Note: This recipe can also be made with lamb.

Honey Sesame Chicken Recipe - Chicken Recipes

Ingredients:

• 1 3-pound chicken, cut into 10 medium size pieces
• 1/3 cup honey
• 2/3 cup sesame seed
• 1 tbsp lemon juice
• 1 tbsp soy sauce
• 1/4 cup melted margarine
• A pinch of ground garlic/garlic powder
• Freshly ground black pepper
• Salt to taste

Method

1. Pre-heat the oven to 400 degs.
2. Make a batter of the honey, lemon juice, soy sauce, margarine, garlic powder, salt and pepper.
3. Marinade the chicken in this mixture for 10 mins & then sprinkle with sesame seed.
4. Place the pieces on a non-stick baking pan.
5. Bake in preheated until chicken is cooked (check by piercing with a fork), opening occasionally & basting with pan drippings.
6. Serve with garlic bread, coleslaw, coke & fries.

Chicken chaap recipe - Chicken Recipes

Ingredients:

• 500g - chicken
• 100g - onion
• 4 flakes - garlic
• 75g - hung curd
• 1/4 tsp - nutmeg
• 1/2 tsp - garam masala powder
• 1 tbsp - dry coconut powder
• Salt to taste
• 1 pinch saffron colour
• 1 drop - mitta attar
• 2 tsp - oil

Method

1. Chop chicken into medium pieces.
2. Marinate chicken pieces with all the ingredients except oil in a bowl and keep aside for half an hour.
3. Heat oil in a kadai, add the marinated chicken.
4. Sprinkle some water and cook covered till the chicken is tender.
5. Garnish with shredded pista and serve with roti or rice

Stuffed chicken breasts recipe - Chicken Recipes

Ingredients:

• 4 chicken breasts

For the stuffing:

• 1 tbsp. oil
• 200 gms. mushrooms (chopped)
• 1/2 tsp. green chillies (chopped)
• 1/2 tsp. ginger (chopped)
• 1 tbsp. onions (chopped)
• Salt to taste
• 1/2 tsp. garam masala
• 20 gms. cheese (grated)
• 5 gms. nuts (cashewnuts, raisins etc.)

For the marinade:

• 80 gms. cream
• 25 gms. cheese (grated)
• A pinch of saffron
• 1/4 tsp. pepper (freshly ground)
• A pinch of cardamom powder
• Salt to taste

Method

1. Heat oil in a pan and add the onions, green chillies and ginger and saute until the onions are golden in colour.
2. Add mushrooms and saute at high temperature for a minute.
3. Add salt, garam masala and chopped cashewnuts and raisins. Stir well.
4. Remove from fire and add cheese.
5. Mix and set aside to cool.
6. Take a bowl and put together the ingredients for the marinade.
7. Slit the chicken breasts carefully, open them and stuff each breast with the stuffing and use toothpicks to wrap and hold the mixture inside.
8. Put the stuffed breasts in the marinade and keep in a refrigerator for half an hour or more.
9. Put in microwave oven which has been preheated to 180 deg C and cook till they are soft and golden (20 mins. or so).
10. Remove and sprinkle chaat masala.
11. Serve with a green salad

Chicken makhani recipe - Chicken Recipes

Ingredients:
For marinade 1:

• 800g - skinless, boneless chicken breast halves, cubed
• 1/2 tbsp - lemon juice
• 1/2 tbsp - chilli powder
• Salt to taste

For marinade 2:

• 1/2 cup - yogurt
• Salt to taste
• 2 tbsp - ginger garlic paste
• 1/2 tbsp - garam masala
• 1 tbsp - melted butter
• 1/2 tbsp - chilli powder
• 2 tsp - lemon juice
• 2 tsp olive oil

For sauce:

• 1/2 tbsp - butter
• 1/2 tbsp - garam masala
• 1/2 tbsp - ginger paste
• 1/2 tbsp - chopped garlic
• 1/2 tbsp - chopped green capsicum
• 1 cups - tomato puree
• 1/2 tbsp - chilli powder
• Salt to taste
• 1/2 cup - water
• 1/2 tsp - dried fenugreek leaves
• 1/2 cup - heavy cream

Method
For marinade 1:

1. Place chicken in a nonporous glass dish or bowl with lemon juice, chilli powder and salt.
2. Toss to coat; cover dish and refrigerate to marinate for 1 hour.

For marinade 2:

1. Drain yogurt in a cloth for 15 to 20 minutes.
2. Place in a medium bowl; mix in salt, butter, ginger garlic paste, garam masala, chilli powder, lemon juice and oil.
3. Pour yogurt mixture over chicken, cover again and refrigerate to marinate for another 3 hours.
4. Preheat oven to 200 degrees C.
5. Place chicken on skewers.
6. Place skewers in a baking dish and bake for 20 minutes, or until almost cooked through.

For sauce:

1. Melt butter in a pan over medium heat.
2. Stir in garam masala.
3. When masala begins to splutter, mix in ginger paste, chopped garlic and green capsicum.
4. Saute until tender, then stir in tomato puree, chilli powder, salt and water.
5. Boil, then reduce heat to low and simmer, stirring in the fenugreek.
6. Place chicken in sauce mixture.
7. Continue cooking for another 5 mins, or until chicken has absorbed the masala.
8. Stir in fresh cream before serving.

Thai chicken curry recipe - Chicken Recipes

Ingredients:

• 1 kg - diced chicken (preferably boneless)
• 250g - coconut milk
• 2 tsp - ginger garlic paste
• 1 cup - tomato puree
• 2 tsp - red chilly powder
• Oil
• Salt
• 300g - onions
• Red food colour, a pinch
• 1/2 tsp - turmeric powder
• 10 - peeled garlic cloves
• 4-5 - dried red chillies
• 2-3 tsp - cornflour
• 3 tsp - lemon juice
• Chopped corinader leaves

Method

1. Marinate chicken with cornflour, ginger-garlic paste and salt and lemon juice.
2. Prepare the tomato puree.
3. In a wok, heat oil and add the chicken marinade and the yellow paste.
4. Cook until oil starts separating, then add the coconut gravy and chopped coriander leaves cook until done.
5. Serve with rice.

For yellow paste:

1. In a mixer grind onions, turmeric, dried red chillies and garlic to a fine paste.
2. In a pan take coconut milk and to it add food colour and tomato puree.
3. Cook until it forms a fairly thick gravy and keep aside.

Thai yellow fried rice recipe - Chicken Recipes

Ingredients:

• 1.5 glasses white rice - washed & drained
• 2 tbsp Thai yellow curry paste
• 1/2 tsp turmeric powder
• 1 onion - chopped
• 1 inch stick cinnamon
• 3 cloves garlic, chopped
• 1 glass thick coconut milk
• A handful of chopoped fresh coriander or Thai basil leaves
• 1-2 cups firm tofu cubes
• 1 cube stock (veg/non-veg)
• 1/2 cup frozen peas
• 1 chopped capsicum/ bell pepper
• Salt & sugar to taste
• 4 tbsp olive oil
• 1/4 cup light soy sauce
• 2 tbsp fish/oyster sauce (optional)
• 2 tbsp Thai red-chilli paste/sauce
• 1 cup cooked boneless chicken, chopped (optional)

Method

1. Heat oil in a non stick deep vessel.
2. Fry the onions to pink followed by the garlic, cinnamon, stock cube and curry paste.
3. Fry well for 2 mins and then add the rice.
4. Toss and fold to coat the rice well - be gentle.
5. Fry for 1-2 mins, tossing in between.
6. Add the coconut milk, Thai basil leaves and 2 glasses water - taste & add salt and sugar.
7. Bring to boil, then simmer, covered till the grains are almost (3/4th) cooked.
8. Add the chopped capsicum, peas, tofu cubes (chicken pieces if non-veg) & soya sauce, cover the vessel and toss around.
9. Continue cooking till the rice is done.
10. Open and simmer until the grains dry up and are not too sticky (Do not toss or stir at this moment).
11. Transfer to a serving dish and garnish with chopped coriander, fish/oyster sauce and Thai red-chilli paste. Serve hot!

Barbecued Chicken Recipe - Chicken Recipes

Ingredients

• 1 Skinless broiler chicken
• 1 Cup low-fat yogurt
• 1/2 tsp Ginger
• 1/2 tsp Cumin seed
• 1/4 tsp Ground cloves
• 1/4 tsp Pepper
• 1/2 Cup low-fat buttermilk
• 2 Cloves garlic, minced
• 1/2 tsp Cinnamon
• Lime wedges

Method

1. Mix buttermilk, garlic, yogurt and spices in a big container.
2. Mix the chicken pieces and layer with the mixture.
3. Allow it to marinate for eight to twenty four hours in refrigerator.
4. Now grill it for 5 to 6 inches above hot coals for thirty minutes on each side, basting it every 10 minutes interval.

Makai ka Dhokla Recipe - Gujarati Recipes

Ingredients

• 1 cup Maize Flour (makai ka atta)
• ½ cup Sour Curd
• ½ cup Sweet Corn Kernels
• 2 tsp Ginger-Green Chili Paste
• ¼ tsp Asafetida (hing)
• 2 tsp Sugar
• 1 tsp Lemon Juice
• 1 tsp Fruit Salt
• 2 tsp Oil
• Water

For the Tempering

• 1 tsp Mustard Seeds (rai)
• 1 tsp Sesame Seeds (til)
• Pinch of Asafetida
• 1 tbsp Oil

For Garnishing

• 1 tbsp Coriander, chopped

Method

1. In a bowl, mix maize flour and sour curd, along with ½ cup of warm water, well enough to form a smooth batter. Keep the batter aside for at least 30 minutes.
2. To the batter, add in the sweet corn, ginger-chili paste, asafetida, sugar, lemon juice, and oil. Mix well.
3. Now add the fruit salt and mix the preparation gently.
4. Grease a 150 mm (6”) diameter thali with oil.
5. Pour the prepared batter into the thali and steam it for 15 to 20 minutes.
6. For the tempering, heat oil in a pan, add mustard seeds, sesame seeds and asafetida. Fry them until the seeds start crackling.
7. Remove the dhokla from the pot.
8. Pour the tempering over the prepared dhokla.
9. Use chopped coriander to garnish the dhokla.
10. Cut into pieces and serve hot.

Lilva rice Recipe - Gujarati Recipes

Ingredients

• 1-1/2 cups Rice, washed and soaked
• 1 cup Green Double Beans (Surti Papdi)
• 2 Cloves
• 2 Cinnamon Sticks
• 2 tbsp Ghee
• Salt to taste
• ½ cup Coriander Leaves
• I tsp Ginger, grated
• 1 tbsp Lemon Juice
• 3 Green Chilies
• ¼ cup Green Garlic

Method

1. Make a fine paste of coriander leaves, ginger, garlic and green chilies. Add lemon juice to this paste
2. Heat ghee in a pan and add cloves and cinnamon to it. Now add rice and mix it well by stirring.
3. Add boiled beans, freshly prepared paste, salt and four cups of warm water into the rice. Mix well the entire content.
4. Transfer this mixture into an earthen pot.
5. Place the earthen pot for 30 minutes in a preheated oven at about 200º C /400° F.
6. Take out the pot and serve the hot and spicy Lilva Rice with kadi.

Khasta Namkeen Recipe - Gujarati Recipes

Ingredients

• 3 tbsp Corn flour
• 100 gm Maida
• 1 tsp Ajwain
• 1/4 kg Ghee
• 3 tbsp Water
• 1/2 tsp Salt
• 1 tsp Mangrella (onion seeds)

Method

1. In a big bowl, combine corn flour, maida, ajwain, mangrella, and salt to taste.
2. Add 3 tbsp of ghee and water.
3. Knead the dough till soft.
4. Make small balls and roll out each of them to circular shape.
5. Cut them into half and grease with ghee.
6. Fold into triangular shape.
7. Heat oil and fry on low flame.

Asparagus Ginger Recipe - Appetizer Recipes

Ingredients:

• 1 bunch of asparagus
• 2 tablespoons olive oil
• 1 teaspoon cumin seed (jeera)
• 1 tablespoon minced ginger
• 2 teaspoon lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Method:

1. Break off the ends of asparagus, holding the stalk at both ends, bend the stalk until it snaps.
2. Cut them into about 2 inch pieces at a slight diagonal.
3. Heat the oil in a frying pan large enough to hold the spears over medium heat.
4. Add cumin seed after seeds crack add ginger, lemon juice, salt black pepper. Stir-fry for a minute and add the asparagus.
5. Stir-fry for about 4 to 5 minutes until asparagus are tender but still crunch.
6. Serve hot or at room temperature.

Serving suggestion:

• Sprinkle the shredded Parmesan cheese, or sprinkle cheddar cheese and melt it for few minutes in microwave oven.

Pav Vada Recipe - Appetizer Recipes

Ingredients

• 4 medium size boiled potatoes
• 2 tablespoons oil
• 1/2 teaspoon black mustard seeds (rai)
• 1/4 teaspoon turmeric (haldi)
• 1 teaspoon ginger paste
• 2 green chilies minced (hari mirch) adjust to taste
• About 2 tablespoons chopped cilantro (hara dhania)
• 1 1/2 teaspoon salt adjust to taste

For Batter

• 3/4 cup gram flour (besan)
• About 2 tablespoons chopped cilantro (hara dhania)
• 1/2 teaspoon salt adjust to taste
• About 1/4 cup of water

Peanut Chutney

• 2 tablespoons of shelled peanuts
• 1 tablespoons sesame seeds
• 1 tablespoons dry coconut powder
• 4 whole dry red chilies adjust to taste
• 1/2 teaspoon salt adjust to taste

Also Needed

• Oil to fry
• 6 buns

For Garnishing

• 1/4 cup tamarind chutney
• 1/4 cup hari cilantro chutney
• 1 thinly sliced tomato
• Some lettuce leaves

Method

Peanut Chutney

1. Dry roast peanuts on medium heat until peanuts lightly change color. Add red chilies and roast for another minute until chili become dark. Reduce the heat to low, add sesame seeds and roast for another minute. Turn off the heat, add coconut powder and mix it well.
2. Transfer the peanut mix into a bowl.
3. Wait until the peanut mix cools off. Grind it to make it a coarse powder. Adjust salt to taste. This is a dry powder chutney.

Batter

1. Mix gram flour, salt and cilantro (hara dhania), and add water slowly to make a thick but smooth batter. Set aside.

Vada

1. Peel and mash the boiled potatoes keeping the crumbly in texture.
2. Heat two tablespoons of oil in a pan on medium heat.
3. Add mustard seeds and as the seeds crack add mashed potatoes, ginger paste, minced green chili, turmeric, and salt.
4. Stir fry for about 3 minutes over medium heat. Add cilantro mix it well. Turn of the heat.
5. After mixture cools off, divide the potato mix slightly bigger than a golf ball.
6. Make them into smooth ½ inch thick patties, rolling between slightly greased palms.
7. Heat oil in a frying pan on medium high heat.
8. The frying pan should have about 1 ½ inch of oil. To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away.
9. Dip the potato patties into the batter one at a time, making sure the patties are completely covered by the batter. Then, slowly drop them into the frying pan.
10. Vada will take about 4 to 5 minutes to cook.
11. Turn them occasionally. Fry the vada until both sides are golden-brown.

How to Serve Pav Vada

1. Take one pav bun, slit in half, spread the cilantro chutney and tamarind chutney to each pav as desired.
2. Next sprinkle the peanut chutney.
3. Place the potato vada, lettuce leave and sliced tomato on one half of the bun.

Khaman Dhokla Recipe - Gujarati Recipes

Ingredients

• 2 Cups Besan
• 1 tsp Sugar
• 2 tbsp Lemon juice
• 2 tbsp Curd
• 4 Green chillies
• 1/2 tsp Mustard seeds
• 1/2 tsp Sesame seeds
• Shredded coconut powder
• 6 tsp Oil
• Fresh coriander leaves
• 1 Pinch soda

Method

1. Mix besan, oil, salt and sugar.
2. Add chilli powder, lemon juice, curd and boiled water to make a paste.
3. Now add soda.
4. Take a container and pour the paste in it.
5. Steam cook it in a pressure cooker it for 15 minutes.
6. Keep it for cooling.
7. Khaman is ready.
8. Heat the oil.
9. Add mustard seeds, sesame seeds and green chillies.
10. Fry it for minutes.
11. Cut the khamman into square pieces.
12. Spread fried green chillies and seeds on pieces.
13. Adorn with shredded coconut powder and coriander leaves.

Khakra Recipe - Gujarati Recipes

Ingredients

• 2 Cups flour
• 1 Cup kasoori methi
• 2 tbsp Red chilli powder
• 4 tbsp Ajawin
• 2 tsp Salt
• 6 tbsp Ghee

Method

1. Mix flour, kasoori methi and ajwain.
2. Add salt, ghee and red chilli.
3. Add water to make dough.
4. Keep it for1/2 an hour.
5. Roll out patties from this dough
6. Place it in tortilla maker and close its lid.
7. Keep it till it turns crisp.
8. Serve it with green chutney.

Gujarati Khichu Recipe - Gujarati Recipes

Ingredients

• 1 cup Millet (Jowar) Flour
• 1 tsp Ginger-Green Chilli Paste
• 1 piece large Garlic, grated
• 1 tsp Sesame (Til) Seeds
• 1 tsp Curd
• 1 tsp Oil
• 1 ½ cup Water
• Salt to taste

For Garnishing

• 1 tsp Sesame Oil
• 1 tbsp Coriander Leaves, chopped

Method

1. Take a clean microwave bowl and put all the ingredients in it.
2. Slowly, add water and keep stirring the mixture continuously, to avoid formation of lumps.
3. Cook this smooth mixture in the microwave for 5 about minutes on high temperature.
4. Serve hot, garnished with sesame seeds and chopped coriander leaves.

Gujarati Handvo Recipe - Gujarati Recipes

Ingredients

• 2 cups Rice
• 1 cup Toovar Dal (Arhar)
• 1/4 cup Urad Dal
• 1/4 cup Split Green Gram (Green Moong Dal)
• 1/4 cup Split Bengal Gram (Chana Dal)
• 1/4 cup Wheat (optional)
• 1 cup Sour Curd
• 2½ cups White Pumkin (Lauki) (grated)
• 4 tbsp Oil
• Juice of 1/2 Lemon
• 1 tsp Soda-bi-carb
• 2 tbsp Sugar
• 1 tsp Chilli Powder
• 1/2 tsp Turmeric Powder (Haldi)
• 3 tbsp Green Chilli-Ginger Paste
• Salt (to taste)

For Tempering

• 2 tsp Mustard Seeds
• 2 tsp Sesame Seeds (Til)
• 2 tsp Carom Seeds (Ajwain)
• 1/2 tsp Asafetida (hing)
• 4 tbsp Oil

Method

1. Wash rice and all the lentils (dals). Soak them for around 4-5 hours. Now, drain the water and keep them aside.
2. Using the grinder, make a paste of the rice and lentils and pour sour curd into it. Mix well.
3. Keep the mixture overnight, to let it ferment.
4. Now, take a large bowl and put the oil in it. After it gets hot, add green chili-ginger paste and saute it for a few seconds.
5. Add wheat, grated pumpkin, soda bi-carb, chili powder, sugar, lemon juice, salt and turmeric powder to the pan and mix it well.
6. Take a greased thali and pour this batter in it.
7. Now, take a saucepan and heat 4 tbsp oil in it, to prepare tempering.
8. When the oil is hot, put mustard seeds in it and let them crackle.
9. Now, put asafetida, sesame seeds and ajwain and fry them for a few seconds.
10. When the sesame seeds turn brown, pour the mixture over the prepared batter.
11. Bake the dish in a preheated oven for 30 to 35 minutes at a temperature of 200 degree C (400 degree F).
12. When the crust turns brown, it means that your handvo is ready to eat.

Gujarati Kadhi Recipe - Gujarati Recipes

Ingredients

• 4 tsp Besan
• 1 Pinch turmeric powder
• 1/2 tsp Cinnamon powder
• 2 Cups sour curd
• 1/2 Inch Ginger, chopped
• 2 Green chillies, chopped
• Handful Coriander leaves
• 2 tsp Oil
• Salt to taste

For seasoning:

1. 1 Pinch asafoetida
2. 1/4 tsp Mustard seeds
3. 1/4 tsp Cumin seeds
4. Few curry leaves

Method

1. Beat the yogurt and pour 2 cups water in it.
2. Add turmeric powder, besan and salt. Stir the contents well.
3. Prepare paste of cinnamon, ginger, chilies and coriander leaves.
4. Keep the curd mixture on low flame. Stir constantly while boiling.
5. Add the above prepared paste and bring to boil again.
6. Heat oil in a frying pan and saute all seasoning ingredients.
7. Add this spluttered seasoning to the kadhi.
8. Garnish with coriander leaves.
9. Serve with rice.

Gujarati Ghughra Recipe - Gujarati Recipes

Ingredients

For Dough

• 4 cups Plain Flour (maida)
• ½ tsp Asafoetida (optional)
• 4 tbsp Melted Ghee
• Salt (as per taste)
• Oil (for deep frying)

For Stuffing

• 3 tsp Sugar
• 2 tsp Sesame Seeds (til)
• 1 tsp Asafoetida (hing)
• 3 tsp Ginger-chilli Paste
• 4 tsp Chopped Coriander
• 1 tsp Cumin Seeds (jeera)
• 4 cups Green Peas
• 8 tbsp Grated Coconut
• 2 Lemon Juice
• 4 tbsp Oil
• Salt (as per taste)

Method

1. Take the flour and sieve it to remove unwanted particles from it. Add salt and asafoetida.
2. Mix melted ghee and water in it and make firm dough. Now, make 20- 30 small balls out of it and keep it aside.
3. Prepare stuffing by grinding the peas.
4. Now, heat the oil in a saucepan and put asafetida & cumin seeds in it. Let the seeds crackle.
5. Add mashed peas and stir, mixing in a few drops of water.
6. Now, cover the pan with a lid and let the mixture cook for some time.
7. When it is cooked, uncover it and let it dry for some time.
8. Put the mixture on a plate and let it cool. Add sugar, sesame seeds, lemon juice, salt, ginger-chilli paste, coriander and grated coconut to it and mix well.
9. Roll out the balls that you had prepared out of the dough into a 3 inch circle and put one spoon of the stuffing mixture in the centre of each circle.
10. Tenderly fold the circle into semicircle and seal the edges using a drop of water.
11. Decorate the edges of the semicircle using thumb and forefinger.
12. Heat oil in pan and deep fry the stuffed balls in it, until they become brown in color.
13. Serve hot with chutney.

Doodhi Muthia Recipe - Gujarati Recipes

Ingredients

For the muthias

• 2 cups White Pumpkin (lauki), grated
• 1 Onion, grated (optional)
• 1 cup Whole Wheat Flour (gehun ka atta)
• ¾ cup Semolina (rawa)
• ½ cup Bengal Gram Flour (besan)
• 2 tbsp Green Chili-Ginger Paste
• ½ tsp Turmeric Powder (haldi)
• ½ tsp Garam Masala
• ½ tsp Cumin Seeds (jeera)
• ½ tsp Fennel Seeds (saunf)
• Juice of 1 ½ Lemons
• 2 tbsp Sugar
• 2 tbsp Coriander, chopped
• 4 tbsp Oil
• ½ tsp Soda-bi-carbonate
• ½ tsp Asafetida (hing)
• Salt to taste

For the tempering

• 2 tsp Mustard Seeds
• 1 tbsp Sesame Seeds (til)
• ½ tsp Asafetida (hing)
• 4 tbsp Oil

For garnishing

• 2 tbsp Coriander, chopped
• 2 tbsp Coconut, grated

Method

1. Strain pumpkin and onion to remove excess water. Keep the liquid aside to use for kneading dough.
2. Combine pumpkin, onion, whole wheat flour, semolina, Bengal gram flour, green chili-ginger paste, turmeric powder, garam masala, cumin seeds, fennel seeds, lemon juice, sugar, coriander, oil, soda-bi-carbonate, asafetida and salt in a large bowl and knead the mixture to form soft dough.
3. Add the vegetable strained liquid to the dough if required.
4. Oil your hands and divide the dough in 3 parts.
5. Roll out each part into a cylindrical shape about 8 inches long.
6. Steam the muthias for 25 to 30 minutes or until they are done. Insert a toothpick in the centre of the muthias and if it comes out clean, they are done.
7. Cool them and slice into ¾ inches long pieces and keep them aside.
8. Heat oil in a pan. Add mustard seeds. When they start crackling, add the sesame seeds and asafetida.
9. Add the sliced muthias to the oil and fry for about 5 to 10 minutes. Remove them when they turn light brown in color.
10. Garnish them with coriander and coconut.
11. Serve hot with green chutney.

Dal Dhokli - Gujarati Recipes

Ingredients

For Dal

• 1½ cup Tuar Dal (pressure cooked and churned)
• 2 Tomatoes (chopped)
• ½ cup Groundnuts (boiled)
• ½ inch Ginger (chopped)
• 3 Green Chilies (slit)
• 4 Curry Leaves
• 1 tbsp Jaggery
• 1 tbsp Tamarind Pulp
• 1 tsp Red Chili Powder
• 1 tbsp Turmeric Powder
• ¼ tsp Asafetida Powder
• 1 tsp Cumin Seeds
• 1 tbsp Coriander Leaves (chopped)
• 1 tsp Desi Ghee
• 1 tbsp Oil
• 3 cups Water
• Salt to taste

For Dhokli

• 1½ cup Wheat Flour
• ½ cup Chana Dal Flour
• 1 tbsp Cumin Powder
• ¼ tsp Asafetida Powder
• ¼ tsp Turmeric Powder
• 2 tbsp Oil
• ½ tsp Red Chili Powder
• Water (for kneading dough)
• Salt to taste

Method

1. Add all the ingredients required for dough in the bowl and knead the dough. It can be made smoother by adding a little oil after kneading. Keep it aside.
2. Now heat oil in a kadhai and put cumin seeds into it. When seeds start spluttering, add asafetida powder, turmeric powder, red chili powder and dal into the oil.
3. Fry them for a minute. Add water, salt, ginger, green chilies, curry leaves, tomatoes, jaggery, tamarind and boiled groundnuts to it. Now boil the dal on medium flame.
4. Now roll out chapattis of the dough.
5. Cut the chapattis into squares or diamond shape. Add them in the boiling dal and let them cook for 5 minutes.
6. Garnish it with chopped coriander leaves and little desi ghee.
7. Dal Dhokli is ready to serve.

Dabeli Recipe - Gujarati Recipes

Ingredients

• 15 Small hamburger buns
• 1 Onion, chopped
• 1/2 Cup fresh coriander, chopped
• 1/2 Cup sev
• 1/2 Cup peanuts, roasted
• 2 tsp Fresh garlic chutney
• 1/2 Cup fresh pomegranates
• 6 tbsp Khajur imli ki chutney
• Butter or oil, for cooking

For Dabeli Masala:

• 1 Red chili
• 1/2 Inch cinnamon sticks
• 1 tsp Coriander seeds
• 1/4 tsp Cumin seeds
• 2 Cloves

For The Filling:

• 1 Cup boiled and mashed potatoes
• 1 Pinch asafetida powder
• 2 tbsp Khajur imli ki chutney
• 1/2 tsp Cumin seeds
• 1/2 Cup water
• 2 tbsp Oil
• Salt to taste

Method

1. Roast the masala ingredients in a pan for about 2 to 3 minutes.
2. Grind them to make a fine powder in a blender, set aside
3. For the filling, heat the oil in a pan and add the cumin seeds to it, until they crackle.
4. Add the asafoetida, dabeli masala, potato, water and salt, mix well.
5. Remove them from the heat, combine khajur imli ki chutney and mix well.
6. Divide it into 15 parts, set aside.
7. Cut the burger buns into halves and cook them in a pan using a little butter.
8. Now put a portion of the filling on the lower half of each bun.
9. Top it with the chopped onion, sev, coriander, pomegranate, peanuts, garlic chutney and khajur imli ki chutney.
10. Sandwich it with the top halves of the burger buns and serve it.

Cucumber Raitha - Gujarati Recipes

Ingredients

• 1 medium Cucumber (grated)
• 4 cups Fresh Curd (yogurt)
• Chili Powder
• Jeera Powder
• Salt

Method

1. Make the curd smooth by beating it lightly.
2. Add the grated cucumber, chili powder, jeera powder and salt.
3. Mix thoroughly and set to chill.
4. Serve chilled.