Bhuna Chicken

 

 

Ingredients:

 

Chicken Boneless - 250gms(1inch cubes)

Onion slices - 2Big

Green chillies - 2(finely chopped)

Cashew nuts - 10pieces

Kashmiri Red chilli powder - 1tsp

Turmeric powder - 1/4tsp

Coriander powder - 1tsp

Cumin powder - 1/4tsp

Garam masala - 1/2tsp

Fresh coriander leaves - 2tbsps (finely chopped)

Oil - 4tbsp

Salt to taste

Ginger & garlic paste - 1tbsp

 

Tempering / Tadka:

 

Ghee/Oil - 1tbsp

Cumin seeds - 1/2tsp

Red chilli powder - 1/4tsp

 

Method:

 

1.     Marinate the chicken with red chilli powder, turmeric powder, salt, 1/2tsp oil & mix well & keep a side for half an hour.

2.     Meanwhile, Heat oil in a pan & fry the one onion till golden brown and remove, in the same oil fry the cashew nuts & remove from oil & keep aside.

3.     Next grind the fried onions & cashews make a smooth paste with little water, and keep aside.

4.     In the same oil add the remaining onion slices andGreen chilies & fry till golden brown, add ginger & garlic paste fry for 1minute.

5.     Next add marinated chicken pieces and cook for 2 to 3 minutes, then add cashew & onion paste and coriander, cumin, garam masala powders & add little water and mix all masalas well & cook till oil separate.

6.     Next in a pan heat 1tbsp ghee/oil add 1/2tsp cumin seeds & 1/4 tsp red chilli power and turn off gas, pour this on the chicken bhuna and mix it well.

7.     Garnish with fresh coriander.

 

Doodhi / Bottle gourd Mussallam

Ingredients for Stuffing:

Bottle gourd - 1small

Cottage cheese/paneer - 100gms

Potatoes - 2 medium size (Boiled)

Raisins - 2tsps

Cashew nuts - 5 to 6 (chopped)

Red chilli powder - 1/2tsp

Green chillies - 2 finely chopped

Coriander powder - 1/2tsp

Cumin powder - 1/2tsp

Garam masala - 1/2tsp

Fresh coriander - 2 tbsp (finely chopped)

Salt to taste

 

Ingredients for gravy:
 

Onions - 2 big sizes

Tomato puree - 1cup

Red chilli powder - 1/2tsp

Green chillies - 2 finely chopped

Coriander powder - 1/2tsp

Cumin powder - 1/2tsp

Garam masala - 1/2tsp

Ginger n garlic paste - 1tsp

Turmeric powder - 1/4tsp

Salt to taste

  

Method for stuffing:

1.     First prepare stuffing masala, take a bowl add all ingredients (except bottle gourd) mix together & keep aside

2.     Take the whole bottle gourd (lauki /Doodhi)  peel it, remove the edges, cut into two half’s & remove all the soft part from inside starting from the centre to form a hallow circle.

3.     Fill the stuffing inside the hallow part of the Bottle gourd

4.     Cut into 1 inch slices and shallow fry.

 

Method for gravy:

 

1. Heat oil in a pan add finely chopped onions fry the onions till brown.

2. Then add Ginger n Garlic paste fry for 1minute.

3. Next add turmeric powder red chilli powder fry few seconds.

4. Then add tomato puree, coriander,garam masala powder, cumin powder and mix well. Cook this till oil separates.

5. Next the stuffing which was earlier made needs to be put in the gravy about 1 to 2tbsps & cook for 2 minutes.

6. Now add 1/4 cup of water in the masala & mix well & cook the masala for 5 to 6 minutes.

7. Then add shallow fried bottle gourd and mix slowly and ensuring you keep the bottle gourd pieces intact.

8. Finally add fresh coriander.

 

 

Cashewnut Curry

 

Ingredients:

 

Cashewnuts - 100gms (Dry roast & soak in the hot water)

Onions - 2 Sliced

Red chilli powder - 1tsp

Coriander powder - 1tbsp

Garam masala powder - 1tsp

Tomato puree - 1/2 cup (Readymade 100ml)

Turmeric powder - 1/4 tsp

Ginger & garlic paste - 1 tbsp

Oil - 3 Tbsp

Salt - to taste

 

Dry Roast and grind into paste:
 

Cashewnuts – 15 nos

Dry coconut grated – 3 Tbsp

Poppy seeds – 1Tbsp

Peanuts- 2Tbsp

 

Method:

1.     Heat little oil in a pan add onion slices, and fry the onions till light brown & keep aside.

2.     Dry Roast and grind into fine paste along with fried onions.

3.     In a pan roast the cashew nuts & soak in the hot water for 30 minutes keep aside.

4.     Heat a oil in a pan add ginger & garlic paste fry a little, add Turmeric powder,  red chilli powder, grounded paste, salt, Coriander powder, garam masala powder & fry for 4 to 5 minutes. 

5.     Add Tomato puree and cook for 2 to 3 minutes.

6.     Then add 1 cup of water & mix well, and cook till oil floats on top.

7.     When oil floats on top, drain out the water & add the soaked cashew nuts in the gravy and mix well, and cook for another 5 minutes.

8.     Garnish with coriander and serve hot with rice.