Loitta Macher Jhuribhaja

A different style dish. while cooking we mishmash the fish pieces. It’s quite spicy.

Ingredients:

1.Loitta fish 4 to 5 piece.

2.One large chopped onion.
3.One large chopped tomato.
4.Five to six clove of grated garlic.
5.Six to seven piece of green chopped green chili. (as per your taste)
6.One tea spoon turmeric powder.
7.One tea spoon red chili powder .
8.One tea spoon coriander powder.
9.Mustard oil.
10.Salt & Sugar as per taste.

Process:

Marinate the fish with some turmeric powder and salt .Keep it aside.

Now add the mustard oil in a karai add the chopped onions, tomatoes and green chilies.


Fry nicely then add the turmeric powder, coriander powder, red chili powder, salt & sugar. Mix them all.

Cook for few minutes till a nice color come out. Then add the marinated fish pieces.



 Reduce the flame and cook for at least 40 mint. Stir in between. Cook till the oil come out. Serve hot with plain rice.

Butter Fish

This recipe i came to know from one of my relative, once she called us for dinner and made this awesome fish preparation. It's buttery, creamy and smoothy . A easy and tasty recipe.

Prep Time :30 Mint

Serve for 4 people.

Ingredients:

1.Ruhu ,Katla or Vetki fish 8 to 10 piece.
2.One large grated onion.
3.Five to Six clove grated garlic.
4.Cashew Nuts 7 to 8 piece.
5.Raisin 7 to 8 piece.
6.Charmagoj one tea spoon.
7. One table spoon curd.
8.Half tea spoon of turmeric powder.
9.One tea spoon red chili powder.
10.One tea spoon cumin powder.
11.Two table spoon butter.
12.Sunflower oil (if you don’t want to use butter).
13.Garam Masala (clove 2,cinnamon1 stick ,cardamom 2 ,bay leave 1, dry red chili 1)
14.Salt & Sugar(Optional) as per taste.

Process:

Marinate the fish with little turmeric powder and salt and keep it aside. Make a smooth paste with the cashew nuts, raisin & charmagoj.

Put butter or oil in an heavy bottom vessel and fry the fish pieces (light fry).

Now on the same vessel add the Garam Masala fry for few seconds then add the grated onion’s and garlic. Fry for some time.

After a nice color come add the add the curd,red chili powder and cumin powder. Cook for 2 mint then sprinkle some water and add salt and sugar.

Cover with lid and reduce flame. Now after 2 mint add the cashew nuts paste and some water also add the fried fish pieces.



Cook for few minute. Reach gravy with the fish pieces is perfect for your dinner or lunch serve with plain rice or polao.

Murg Kali Mirch

Saturday night around 9 o’clock I entered into the kitchen and very first I prepared one chicken dish, its called “Murg Kali Mirch”. We relished it with homemade Roti and salad. You can try this at home. Very easy and simple recipe. It's a spicy dish and i used some tamarind pulp water which gave the chicken a tango taste.

Preparation time: 30 mints.
Cooking time : 30 mints.
Serve for 2 people.

Ingredients:

1.Chicken: 600 gm.
2.Sliced onion: one medium.
3.Two table spoon tomato puree.
4.One table spoon minced ginger & garlic.
5.One clove chopped garlic.
6.One tea spoon freshly crushed black pepper.
7.Half tea spoon red chili powder.
8.One tea spoon coriander powder.
9.One tea spoon turmeric powder.
10.Few black pepper, fenugreek seeds & one small dry red chili.
11.Few curry leaves.
12.Half tea spoon tamarind pulp water.
13.Salt & sugar as per taste.
14.Sunflower oil.

Process:

Marinate the chicken with turmeric powder, salt, black pepper powder & minced ginger and garlic for 30 mints.

Now add some oil in a vessel and the black peppers, fenugreek seeds and dry red chili after words add the sliced onion and fry for few mints.

Now add the chopped garlic and curry leaves, fry for few seconds, now add the tomato puree and the spices powder with some salt and sugar and cook for 3 to 4 mints.

Now add the marinated chicken and cook with cover still the chicken tender.

Remove the lid and add the tamarind pulp water and cook in low flame for another 5 mints.



Murg kali mirch is ready, serve hot with Roti or Polao.

Murg Karahi

Last weekend was a rainy weekend for us. We could not go outside and its weather change time, so both me and my husband were suffering with cold and cough. So I prepared some spicy Karai Murg for us to make us cry. Very easy recipe the twist is I added some fried onion into the gravy. And the taste was really too good.



Preparation time: 30 Mints.
Cooking Time: 20 mints.
Serve for 2 people.

Ingredients:
For marination:

1.Chicken: 500 gm.
2.One large onion paste.
3.Minced garlic half tea spoon.
4.Minced ginger half tea spoon.
5.Curd one table spoon .
6.Half tea spoon meethi powder.
7.Half tea spoon red chili powder, half tea spoon turmeric powder, half tea spoon coriander
powder.
8.A pinch of Kitchen King masala ( I use MDH Kitchen King Masala)
9.Salt as per taste.

For Gravy:

1.One small fried onion.
2.Half onion cut into cube size.
3.Half green Pepper cut into cube size.
4.Half tomato puree
5.one clove chopped garlic.
6.half tea spoon garam masala powder.
7.Two green chili .
8.Half tea spoon Kashmiri red chili powder.
9.One dry red chili, one small cinnamon stick,
10.Salt & sugar as per taste.


Process:

Marinate the chicken with all the mentioned ingredients for 3 to 4 hr.

Now add some oil in a heavy bottomed vessel and add a pinch of sugar for a nice color.

Now add the dry red chili and cinnamon stick and add half of the cube size onion and chopped garlic, fry for 3 to 4 mints, next add the tomato puree, Kashmiri red chili powder and some salt and cook for 2 to 3 mints.

Now add the marinated chicken and cook with a lid till the chicken tender.

After the chicken tender completely remove the cover and add the green bell pepper, rest of the onions, garam masala powder, and Kitchen King Masala, and cook for few mints in low flame.

Before switch off the gas add the fried onions.



Serve hot with Paratha or Naan.

Murg Tikka Butter Masala

Last weekend we had some guest for dinner. Most of them are vegetarian, so I just made one non veg item. One more favorite dish of our’s 'Murg Tikka Butter Masala' its perfect with Naan or Veg plao. Difference form this dish to other is you need to grill the marinated chicken before cooking.

 

Prep time: 30 mints.

Cooking time: 20 mints.

Serve for 4 people.

Ingredients:

For Marinating:

1.Boneless chicken 750 gm.

2.One tea spoon Ginger & Garlic paste.

3.One table spoon Curd.

4.One tea spoon red chili powder.

5.One tea spoon Garam Masala Powder.

6.A pinch of Kasori Meethi.

7.One tea spoon Lime juice.

8.Salt as per taste.

9.One tea spoon olive oil.

For Gravy:

1.One medium size sliced onion.

2.One tea spoon grated Ginger & Garlic.

3.Two table spoon cashew nuts paste.

4.One table spoon tomato puree.

5.Half tea spoon Kashmiri red chili powder.

6.A pinch of garam masala powder.

7.A pinch of kasoori meethi.

8.One table spoon fresh cream.
 
9.Two table spoon butter.

10.Salt & Sugar as per taste.

Process:

Marinate the chicken pieces with all above mentioned items for 30 mints and grill it on high heat for 20 mints. After the chickens are done keep it aside.



Now put the butter in a heavy bottomed vessel and add the sliced onion and grated ginger and garlic. Cook till the onions are turning brown.

Now add the Kashmiri chili powder and some salt & sugar. After 2 mints add the tomato puree and cook for some time.

Now add the Kasoori meethi and garam masala after two mints add the grilled chicken pieces, mix the chicken pieces with all the mixture and cook for 3 to 4 mints.

Now add the cashew nuts paste and the fresh cream, mix well with everything and cook for another 2 mints.



Your ‘Murg Tikka Butter Masala is ready serve hot with Veg Polao or Naan.

Tikhi Murg

Friday night we both wanted to go out for dinner but suddenly the weather became so bad and heavy rain started, No other way we have to drop our plan. But really wanted to eat something good, what else I had to cook, so around 9.30 I started cooking without any plan, and made a nice spicy chicken curry, after having our dinner my husband asked me what the name of this dish. Even I am also thinking what to call that, and finally I decided one name’ Tikhi Murg Curry’. How about the name? I just love the name. Because the chicken curry was quite Spicy and Hot.

Prep time: 30 mint.
Cooking time: 40 mints.

Ingredients:

For marination:

1.Chicken :600 gm.
2.One tea spoon Ginger & Garlic paste.
3.Half tea spoon chili paste.
4.One table spoon curd.
5.Half tea spoon of turmeric powder.
6.One tea spoon of red chili powder.
7.Some salt.

Masala:

1.Clove 2 to 3.
2.Cardamom 2 to 3.
3.One small cinnamon stick.
4.Few coriander seeds.
5.Half nutmeg.
6.Jovitri 2 to 3 piece.

For cooking:

1.One large sliced onion.
2.One small tomato puree.
3.One tea spoon tomato ketchup.
4.One clove chopped garlic.
5.Half tea spoon turmeric powder.
6.Half tea spoon Kashmiri red chili powder.
7.One and half table spoon almond paste.
8.Salt & Sugar as per taste.
9.Sunflower oil.



Process:

Marinate the chicken pieces with all the mentioned ingredients for 30 mints.

Dry roast all the whole garam masala, and grind them nicely and make a smooth powder.

Now put some oil in a heavy bottomed vessel and fry the chicken pieces and keep it aside.

Now add some more oil and add the chopped onion and chopped garlic and fry till the onions are brown.

Now add the tomato puree with all the spice powder. Cook till the oil come out.

Now add the tomato ketchup and the dry roast spice powder, cook for some time and add the
chicken pieces with some salt & sugar.

Cook with cover till the chickens are tender. Now remove the lid and add the almond paste and cook for another 10 mints in low flame.

Tikhi murg is ready to serve, Serve hot with Naan or Paratha.

Spicy Butter Chicken

We both love Butter Chicken, but in some restaurant we found Butter Chicken very sweet. But my husband doesn’t like sweet butter chicken. He used to tell me to cook some spicy Butter Chicken, even I also wanted to cook something like that. And finally I made this Spicy Butter Chicken. He just loved it. So friend’s just make this one I am sure your husband goanna love this too.

Preparation time:30 mints
Cooking time 40 mints.

Ingredients:

1.Chicken:One kg. (I prefer to use chicken with bone).
2.Onion: One large size (sliced).
3.Tomato: One medium size(sliced).
4.Ginger & Garlic paste: one tea spoon.
5.Five to six Clove chopped garlic.
6.Red Chili Powder, Black Paper Powder, (one tea spoon of each item).
7.Garam Masala powder: Half tea spoon.
8.Clove 4,Cardamom 2, Black pepper 8 to 10, one dry red chili, One small cinnamon stick.
9.Curd one table spoon.
10.One table spoon lime juice.
11.Butter 3 to 4 table spoon.(if you don’t want to use that much butter then u can use sunflower oil.)
12.sunflower oil one table spoon.
13.Fresh Cream: One table spoon.
14.Salt & Sugar as per taste.

Process:

Marinate the chicken pieces with lime juice, half tea spoon of red chili powder, half tea spoon of black pepper powder, ginger- garlic paste and some salt for 1 hr.

Now put one table spoon of sunflower oil in a vessel and add the chopped garlic, sliced onion, sliced tomato and cook till the onions are brown.

Now add half tea spoon of red chili powder, half tea spoon of black pepper powder. And let it cool.

Now make a smooth paste of all that.


 
Put some butter in a vessel and shallow fry the chicken pieces and keep it aside.



Now Put some butter in a heavy bottomed vessel and add the whole garam masala along with the dry red chili, after few seconds add the onion tomato paste with the curd.

And cook till the oil separate. Now add the fried chicken pieces with some sugar and cook in low flame.

Cover with lid and cook till the chicken tender.

Remove the lid and add the garam masala powder & fresh cream, cook for another 2 mints.
 


Spicy Butter chicken is ready serve hot with Roti or Partha or Naan.

Chicken in Spinach & Coriander Gravy

I love spinach in every way. So how about chicken with Spinach, So I just combined some spinach and coriander and made a nice gravy. And named it Chicken in Spinach & coriander Gravy. Quite big name right, I know that but I love to call the dish like that. Try it for sure it’s smell just too good.

Prep time: 20mints.
Cooking Time: 30 mints.
Serve for 4 people.

Ingredients:
1.Chicken : 1 Kg.
2.One large chopped onion.
3.One medium chopped tomato.
4.Five to six clove chopped garlic.
5.One inch ginger chopped.
6.A small bunch of spinach.
7.Two to Three green chili.
8.A small bunch of coriander.
9. Few Mustard seeds .
10.One tea spoon Turmeric powder.
11.One tea spoon Red chili powder.
12.One tea spoon Coriander powder.
13.One tea spoon Garam Masala powder
14.One table spoon curd.
15. Salt & Sugar as per taste.
16.Sunflower oil.



Process:

Marinate the chicken with some Turmeric powder, Curd & Salt .Keep it aside.



Make a smooth paste with the Spinach, Coriander & Green chili. (just grind it)

Put some oil in a heavy bottomed vessel. Now add the mustard seeds when it’s start popping add chopped ginger & garlic.

Next add the onions and fry till transparent.

Now add the chopped tomatoes and fry till the tomatoes cooked nicely, slowly add the red chili and coriander powder and cook till the oil separate.

Now add the marinated chicken. When the chickens are 50% done add the spinach and coriander paste.




Cook for some time now add the garam masala powder and some sugar. Sprinkle some water and cove with lid. Cook until done.



Enjoy the green gravy with Roti,Paratha or any kind of Rice.

Kashmiri Chicken

Kashmiri Chicken I just love the name. Long time before I got the recipe from a Magazine. I didn’t remember the name of that particular Magazine but I tryed to follow the same recipe and I did as much as I remember. Hopefully u all is going to try this at home and enjoy the aroma of the dish.

Prep time: 15 mints.
Cooking time: 30 mints.
Ingredients:


1.Chicken : 1 kg cut & clean.
2.One large chopped onion.
3.A small size chopped tomato.
4.One table spoon Ginger & Garlic paste.
5.One tea spoon Turmeric powder.
6.One tea spoon of red Chili powder.
7.One table spoon of curd.
8.One dry red chili.
9.One tea spoon of Cumin seeds.
10.One tea spoon of Master seeds.
11.Half tea spoon of Fenugreek seeds.
12.Cashew nuts( 15 to 16 piece).
13.One tea spoon Garam Masal powder.
14.Salt & Sugar as per taste.
15.Sunflower oil.




Process:

Marinate the chicken pieces with Turmeric Powder, Red chili Powder, Curd & Salt for an hour and keep it aside.

Make a smooth paste of Cumin Seeds, Master Seeds, Fenugreek Seeds & Dry red chili with some water and keep it aside.

Make a smooth paste with the cashew nuts.

Now Put some oil in a Heavy bottomed vessel and start frying the onions. After the onions are transparent add the ginger & garlic paste, Fry it for few mints.

Now add the tomatoes. Cook for some time and add the 1^st mixture & cook till the oil separate. Then add the cashew nuts paste.

Now add the marinated chicken pieces. After few mints add the Garam Masala Powder and some sugar.


Cook with the lid. (If you need some water u can add). Cook the chicken until done.



Serve hot with roti or any kind of Polao. Enjoy your Weekend.