Degi Chicken - Steam Roasted in Pressure Cooker

 This simple recipe is courtesy of Kun Foods

I have made a variation of the above to give it more flavour.

• Get 1 KG of Chicken Tangadi from Licious.
• Wash and make deep cuts in the chicken pieces and keep it aside

Put the following ingredients in the Pressure Cooker

1. 2 cups water
2. 1/2 cup cooking oil
3. 2 tsp theeka laal mirch (red chilli powder)
4. 1 tsp Kashmiri laal mirch
5. 1 tsp crushed chill pepper or chilli flakes
6. 1 tsp jeera powder
7. 1 tsp Dhaniya powder
8. 1 tsp chicken masala
9. 1.5 tsp chat masala
10. 1 tsp turmeric powder
11. 2-3 tsp garlic paste
12. Salt to taste

• Add Chicken pieces in the cooker and mix everything well.
• Close the lid and cook for 5-6 whistles (15-20 mins).
• Take out the cooker weight and let it cool for 5 mins
• Open the lid and cook on high flame and let the remaining oil evaporate. DO NOT Stir until all the water evaporates because this will break the chicken pieces.
• Mix gently once the water evaporates

Take out the chicken pieces in a bowl. Serve with Pulav or Naan.

Enjoy!

Punjabi Masala Chole

This recipe is based on Tata Sampann Punjabi Chole recipe with variations done by me.

Ingredients

• 3-4 onions finely chopped
• 1 cup tomato puree
• 1 tbsp Ginger garlic paste
• 2tsp dhaniya powder
• 1 tsp jeera powder
• 1 tsp Kashmiri Lal mirch powder
• 1 packet Tata sampann Punjabi chole masala
• 3 cups chole boiled
• 4-5 slit green chillies
• Chopped coriander
• Salt & oil
• 1 Bay leaf
• 1 star Anise
• 2-3 cloves
• 2-3 cardamoms

Method

1. Take 2tbsp oil in a large pan and put Bayleaves, cinnamon, cloves and cardamoms and saute for some time
2. Add onions and fry for sometime until translucent
3. Add ginger-garlic paste and fry it well.
4. Add Dhaniya powder, jeera powder, chilli powder and mix well.
5. Add tomato puree and let it cook for some time. Add 1-2 tsp of sugar.
6. Once the oil separates, add Tata sampann chole masala powder 1 packet.
7. Cook for some time.
8. Add boiled chole, 1-2 cups of water and slit green chillies and let it cook with a covered lid
9. Once it boils, remove from heat and add chopped coriander and cover with lid.

Daal Dhaniya - (Lentil Coriander Soup)

 This is 100% original Puru's recipe! 😊

Ingredients

• 2 Cups - Boiled Daal (lentils) - Toor daal
• 2 - Onions - Finely Chopped
• 1 tsp - Turmeric powder
• 1 tsp - Dhaniya powder
• 2 tsp - Garam masala powder
• Oil, Ghee and Salt

For Paste

• 8-10 - Garlic Cloves
• 1-2 - Green Chillies
• 1-inch - Ginger
• 1/2 Spoon - Jeera
• 200 gms - Coriander (Dhaniya)

For Tadka

• 2 Spoons Ghee
• 1 spoon - Jeera
• 3-4 Garlic Cloves finely chopped
• 2 dry red chillies
• 1/2 tsp of red chilli powder

Method

1. Boil the daal in a pressure cooker, mash it well and keep it aside. 
2. Put Garlic, Green Chillies, Ginger, Jeera and Dhaniya in a grinder with a little bit of oil and half a cup of water and grind to a fine paste and keep it aside
3. Take a large pan and heat 1/2 tbsp of oil and 1/2 tbsp of Ghee. Add Onion and let it cook for some time until it becomes translucent
4. Add turmeric, Dhaniya powder and garam masala and mix well
5. Add the paste in point #2 and mix well again. Cover with lid and let it cook for 2-3 minutes.
6. Uncover and let it cook until oil starts to separate
7. Add Daal and Salt and mix well, add some water if necessary and bring it to boil. Adjust salt as necessary. Once it attains consistency remove from heat and keep it aside.
8. TADKA - In a Small pan heat 2 tsp of Ghee. Add jeera and let it sputter. Add red chillies and garlic. mix well. Add red chilli powder and remove from heat.
9. Add this tadka on the daal and cover with a lid.
10. Server with Jeera rice or Naan

Sev Ki Sabzi (Rajasthani)

 This recipe is courtesy of Sana Quazi.

Ingredients

• 2 Onions (small) - Finely Chopped
• 1 Tomato - Finely chopped
• 1-2 Green chillies - Finely Chopped
• 1 Cup Haldiram Ratlami Sev or any other bigger sev
• 1 tsp Turmeric
• 2 tsp Kashmiri Mirch
• 2 tsp Coriander (Dhaniya) powder
• Salt to taste (Go easy on Salt if you are using Sev with salt in it)
• Oil

Method

1. Take turmeric, Kashmiri mirch, dhania powder and salt in one small cup and add water to it to make it a Thick Paste and keep it aside.
2. Heat 1 tbsp of oil in a pan and put Onion and Green chillies and fry until onion is cooked (light brown)
3. Add Tomatoes And Thick Paste (in point #1)  and stir well. Cook it until the oil starts separating.
4. Once the mix is cooked, add 1 cup of water and bring it to a boil. 
5. Add 1 Cup Sev in mix gently once (don't stir too much) and immediately remove from heat.
6. Garnish with Coriander and green chillies

Serve With rotis!

Pepper Chicken Curry

 This recipe is courtesy of Spice Eats (Variations are mine)

Chicken Marination & Cooking

• 500 gms Chicken Curry Cut
• 2 tsp Pepper powder (adjust as per the need)
• 1 tsp Lemon juice
• 1 tsp Jeera Powder
• 2-3 tsp Oil 
• Salt to taste

1. Mix all the above and keep it for 30 minutes. 
2. After 30 minutes heat 1tbsp oil in a large pan. Once the oil is hot, add chicken to the pan and let it cook on high heat for 5-6 minutes
3. Turn the chicken over and let again cook for 5-6 minutes
4. Cover the pan with a lid and let the chicken cook until succulent
5. Take out the chicken and keep it aside

Onion-Cashew Paste

• 3-4 Onions (Small) - Sliced
• 1” piece Ginger - chopped
• 6-7 Garlic cloves
• 2-3 Green Chillies
• 8-10 Cashew nuts

1. Heat 1 tbsp of oil in a pan. Put Onion and fry for 4-5 minutes until Onion changes colour
2. Put Ginger, Garlic, Cashews and Chillies and fry for 5 minutes in medium flame
3. Once everything is fired, take them off the heat and let it cool for some time
4. Put these in a blender and make them into a fine paste. Add water if needed to make a paste

Main Curry

• 2-3 Cardamoms
• 2-3 Cloves
• 1/2 inch Cinnamon
• 2 tsp Everest Garam masala (adjust as needed)
• 2 tsp Everest Kitchen King masala (adjust as needed)
• 1 tsp Turmeric (Haldi) 
• 1 cup of Curd/yoghurt beaten and mixed with 1/2 cup of water

1. Take Garam Masala, Kitchen King Masala and Haldi and put in a small bowl and put a 1 tbsp of water to make a thick masala paste and keep it aside
2. Heat 1 tbsp oil in a large pan. Put the Onion-Cashew paste in the pan and let cook in medium heat for some time until it changes colour
3. Add chicken to the pan and mix well. Add Curd and the masala paste in point #1 and mix well. Let it cook for some time until oil starts separating,
4. Cover with a lid and cook for some time, stirring occasionally.
5. Once the gravy has attained consistency, Add some water and let it cook for 5-7 minutes.
6. Remove from heat and garnish with Green chillis and Coriander
7. Server with Rotis

Rajasthani Jeera Chicken Curry

 This recipe is courtsey my colleague Sana Quazi, who is from Udaipur.

Ingredients For Marination

1. 1 kg Curry Cut Chicken
2. 3 tsp Jeera (Cumin) powder
3. 1 tsp Dhaniya (Coriander) powder
4. 1 tsp Kashmiri Mirch powder
5. 1 tsp Ginger Garlic
6. 1/2 Cup Yoghurt (Dahi)
7. 2-3 tsp oil

Marination - Mix all the above and leave it for 30 mins

Ingredients For Curry

1. 2 Medium Onions roughly Cut
2. 4-5 Garlic Cloves
3. 5 tsp Jeera (Cumin)
4. 7-8 Dry Red chillies (Non-spicy ones) (Sookhi laal mirch)
5. 1 tsp Amchur powder
6. 1 tsp Jeera powder
7. 1 tsp turmeric powder
8. 1 tsp Kashmiri mirch powder
9. 2 cups Hung Curd (Take a clean cloth and hang the curd for few minutes to remove all the water and mix it well)
10. Salt to taste

Method

• Put Cut Onions and Garlic Cloves in a microwavable bowl and heat it for 1 minute. This is to take out the raw smell
• Remove water and put it in the blender and make a paste. Keep the onion-garlic paste aside
• Put Jeera, Amchur powder, red chillies and 1 tsp salt in a blender jar. Put half a cup of water and blend it into a fine paste. Keep Jeera-Redchilli paste aside
• Heat oil in a pan and put the onion-garlic paste and saute till it becomes slightly brown. Add 1 tsp jeera powder, turmeric powder and Kashmiri mirch powder and saute until oil starts to leave. 
• Turn the heat to high and Add Chicken and cover the lid for 2-3 minutes
• Reduce the heat to medium and turn the chicken pieces on the other side and cover the lid.
• Let the chicken cook for 10 to 15 mins with the lid covered- keep stirring them occasionally.
• Add Jeera-Redchilli paste and stir well. Let it cook for another 10-15 mins on low heat. Stir regularly. Add Salt
• Add Hung curd and mix well. Let it cook for 10 mins on low heat until Oil leaves from the mix and the gravy thickens.
• Add 1 cup of water and bring it to a boil and switch off the gas.
• Garnish with green chillies and Coriander leaves

Serve with Roti or Naan!

Andhra Chili Chicken Curry

 Andhra Chilli Chicken Curry: Courtesy Spice Eats

(Tsp-Teaspoon; Tbsp-Tablespoon) - Chicken, curry cut with bones - 1 Kg Green Masala Paste: - Sautéed onions- small onion, thick slices (40 gms) - Sautéed Green chillies - 8 nos., halved - Coriander Leaves, chopped- 1 cup - Mint leaves- 1/2 cup - Curry Leaves- 10-12 nos. Tempering: - Cumin Seeds-1 tsp - Cinnamon- 2 pieces - Curry Leaves- 10-12 Other Ingredients: - Onions, chopped- 2 big ones (200 gms) - Green Chillies, slit- 3 - Ginger, crushed- 2 tbsp - Garlic, crushed- 2 tbsp - Tomato, sliced- 2 small (100 gms) - Salt- 2.5 tsp or to taste - Thick coconut milk- 1/2 cup (120 ml) - Refined Oil- 5-6 tbsp - Coriander leaves for garnish- 2-3 tbsp

Spice Powders

- Turmeric Powder- 1/2 tsp - Red Chilli Powder- 1 tsp - Coriander Powder- 3 tsp - Garam Masala Powder- 1 tsp Preparation:

For Green Curry Paste: - Peel and make thick slices of 1 small onion. Wash and cut the green chillies into halves.

- To make the Green Masala paste, take a frying pan & heat 1/2 tbsp oil. Add the thick onion slices and fry on medium heat for 2-3 mins till translucent. Add the green chillies, give a mix and fry on medium heat for 30 secs. Remove to a plate and let it cool.

- Chop the coriander leaves and take out the mint and curry leaves.

- Add all the ingredients for the masala paste into a blender/grinder and coarse grind it. Give it a mix and then blend it into a paste after adding 2-3 tbsp water. Set aside.

For the Curry - Chop the onions finely, peel and crush the ginger & garlic and slice the tomatoes.

- Slit the green chillies, take out the curry leaves and chop the coriander leaves for garnishing. Process: - Heat oil in a pan and add the cumin seeds, cinnamon and curry leaves. Give a stir and then add the chopped onions & slit green chillies. Fry on medium heat for 8-9 mins till the colour changes.

- Add the crushed ginger and garlic and fry on medium heat for 2-3 mins.

- Add the sliced tomatoes and 1 tsp salt & fry on medium heat for 2-3 tsp till the tomatoes are soft.

- Add all the spice powders except Garam masala powder and mix and fry in medium heat for 2-3 mins till the spices are cooked and oil separates.

- Add the chicken pieces and 1.5 tsp salt and mix and fry on high heat for 4-5 mins. Continue to cook on medium heat for another 8-10 mins till the chicken is browned.

- Add the Green Masala paste, coconut milk and Garam masala powder. Give a mix, add 200 ml water and cook covered on low heat for 15 mins till the chicken is tender.

- Remove the lid, and add chopped coriander leaves. Add little water (if needed) for desired consistency of the gravy. Mix and cook for 2 mins on low heat.

Serve with roti or rice.

Shakshuka

 Shakshuka - Simple healthy breakfast recipe.

1. 6 - Eggs

2. 2 - Onions finely chopped

3. 2 - Red/Yellow pepper square cut

4. 1 or 2 - Tomatoes finely chopped

5. 1 cup - tomato puree

6. 1-2 tsp - Pepper powder

7. 2 tsp - Jeera (cumin) powder

8. 2 tsp - Coriander powder

9. 1 tsp - paprika or Kashmiri chilli powder

10. 4-5 - Cloves of garlic finely chopped

11. Coriander leaves chopped

12. Salt to taste

13. 1.5 tbsp - Olive oil 

1. Heat olive oil in a flat pan, add onion fry until translucent and bell pepper and let cook for sometime with covered lid.

2. Add pepper powder, jeera ppwder, coriander powder, garlic and peprika ppwder. Let it cook for sometime

3. Add tomatoes and tomato puree and salt and mix well, close the lid and let it cook until the oil starts to leave from the sides. Adjust the salt and spices as necessary. 

4. Flatten the cooked veggies to form a layer in the pan. Break 6 eggs in circle in the pan. DO NOT MIX THE EGGS WITH VEGGIES. Sprinkle little salt & pepper over eggs and sprinkle coriander leaves and cover the lid and let it cook for 5 to 10 mins on a low flame.

Once the eggs are cooked remove from heat and keep the lid on and let it cool down a bit. This will help in ensuring the eggs are properly cooked. Serve with garlic bread.

Note: You can also add chopped potatoes when frying onions to make it heavier.

Prawn Pasta in Creamy Red Sauce

A rich, creamy, spicy red sauce pasta.

Ingredients:

1. 500 gms prawns cleaned and deveined
2. Spaghetti Pasta - 1 packet
3. Tomato Pesto - 1-2 tablespoon
4. Oregano - 2-3 tsps
5. Chilli Flakes - 1-2 tsps
6. Pizza Seasoning (Optional) -  1-2 tsps
7. Onion or Shallots - 3-4 medium-sized - finely chopped
8. Garlic - 12-15 cloves - Finely chopped
9. Grated Cheeze - 3/4 cup
10. Cream - 1 cup
11. Salt to taste
12. Sugar - 1/2 tsp
13. Extra Virgin Olive Oil - For frying

Method:

1. Take 1/2  tablespoon of Olive oil in a pan and heat it. Add prawns cook them on both sides until they turn lightly orange/red in colour. Keep it aside
2. Boil the spaghetti pasta, drain and keep it aside
3. Take 1 tbsp of olive oil and heat it
4. Add Onion and Garlic and saute for few minutes until translucent.
5. Add tomato pesto and saute until it reaches the consistency
6. Add cream and grated cheese and mix well by stirring.
7. Once the sauce reaches consistency, add chilli flakes, Oregano, Pizza seasoning and salt to taste.
8. Add 1/2 tsp of sugar just to temper the taste and mix well
9. Add prawns and let it cook for some time in low heat
10. Add Pasta and mix well

Serve with Garlic Bread!

Bang Bang Shrimps (Prawns)

A crispy, creamy, sweet, and spicy Prawns with just a few ingredients. Tastes Yummy!

Ingredients

1. 1 cup mayonnaise
2. 2 tbsp Thai sweet chili sauce
3. 2-3 teaspoons Sriracha (as per your spice requirement)
4. 1/2 kg Prawns (shrimps) shelled and deveined
5. 3/4 cup cornstarch
6. 2 tsp ginger garlic paste
7. Salt to taste
8. Oil for frying

Method (For Sauce):

In a small bowl add the mayonnaise, Thai sweet chili sauce, and Sriracha sauce and stir. Keep it aside

Method (For Prawn preparation):

1. Put the prawns in a bowl and add ginger & garlic paste, cornstarch, and salt and stir to coat all the shrimp.
2. In a pan add 2 tbsp of oil and heat
3. Fry the prawns until lightly red and properly cooked  (1-2 minutes on each side).
4. Once Prawns are fried, coat them with the sauce, add chopped spring onions (greens) and serve.

Red Chilly Chutney (Sauce) for Momos

 Yummy, Spicy chutney for Momos (Dumplings)

Ingredients:

1. 2-3 tomatoes
2. 10-12 dry red chilli
3. 10-15 cloves garlic finely chopped
4. 1-inch ginger finely chopped
5. 4 teaspoon virgin olive oil
6. Salt as required

Method: 

1. Take dried red chillies in a small bowl and add water. Microwave for 5 minutes
2. Boil the water and tomatoes and let it boil for 5 minutes
3. Remove the skins of tomatoes and put the red chillies and tomatoes in a mixer and grind well to make a paste
4. Take 4 tsp of virgin olive oil in a pan and heat it..Add chopped garlic and ginger. Cool for a few minutes
5. Put the Ginger+garlic to the Tomato+chillies paste in the mixer and grind well.
6. Add salt as per taste and mix well

Server with Momos!

Paneer & Beans Sabzi

This is a simple and healthy Paneer & Beans Sabzi

Ingredients:

1. Paneer 250 GM
2. Beans 250 GM
3. Tomatoes 2-3
4. Garlic 6-8 cloves
5. Green Chillies 3
6. Cumin seeds
7. Kitchen king Masala 1 tsp
8. Turmeric 1/2 tsp
9. Oil 2 tbsp (Vegetable Oil or Extra Virgin Olive Oil)
10. Salt for taste

Method:

1. Put the paneer in hot water for a few minutes and then crumple it
3. Chop beans into small sizes
4. Grind cumin seeds, green chillies & Garlic
5. Boil tomatoes for 5 minutes and take out the skin. Make a puree of tomatoes in the mixer separately
6. Put oil in a pan heat & add chilly garlic paste
7. Saute for few minutes and then add tomato puree with salt in it. Let it cook for some time.
8. Once the oil separates, add chopped beans, turmeric powder, kitchen king Masala
9. Cover the pan with lid & leave for 2 mins on low flame, stir it well. Add paneer
10. Add 1 cup of hot water cover the lid and keep it on low flame until beans is fully cooked. Stir occasionally.

Serve with hot chapatis or plain parathas