Kebab Curry

Kebab Curry is a quick fix for non veg lovers. To tell you honestly, i learned this from my dear hubby. He is fond of kebabs and what better than a kebab curry for him. This dish is easy to make and doesn't need much time for cooking. Here, I am sharing the recipe with step by step pics...



Ingredients:

Mutton seekh / Chicken Seekh Kebab  - 2 Cut in pieces

Gram flour / besan - 1 tbs

Red Gravy - 3 tbs

Green chilly - 1 chopped

Ginger Garlic paste - 1 tbs

Turmeric powder - 1/2 tbs

Red chilly powder - 1/4 tbs

Meat masala-  1 tbs

Coriander powder - 1/2 tbs

Salt to taste 

Coriander leaves

Oil for frying

Method:

In a wok heat oil and fry kebab pieces for 5 minutes. Keep on tissue paper.



I fried and sauteed kebabs in the sam wok..If you wish you can also do the same.

In a wok, heat 2tbs oil, add chopped green chilly and ginger garlic paste. Saute for a minute.



Add  Red Gravy now and after a minute add turmeric, coriander, red chilly powder, meat masala and salt. Saute again.



Add fried kebabs in it ( you can also roast kebabs instead of frying). Toss.

 Now add approx. 1.5 cups of water. Let it boil. In a bowl mix gramflour and water. Pour this in the curry and mix.

Slowly, the curry will turn slightly thick. After 2 minutes switch off the flame.

Kebab curry is ready. Garnish with chopped coriander. Serve with fulkas, tandoori roti, naan or simple tawa chapati..



Hope you liked it...

Indian Chicken Curry

Chicken Curry is the basic chicken recipe in India. A fragrant mix of spices give it a rich aroma and taste. When it comes to chicken gravy dishes, chicken curry is the first dish that comes in mind and if it is Indian Chicken Curry, the name says it all. Here, I am sharing the recipe with pictures ...



Ingredients:

Chicken - 1/2 kg cut into pieces
Curd - 1 cup whisked
Onion - 2 big chopped
Tomatoes - 4 medium chopped
Ginger Garlic paste - 1 tbs
Green chillies- 2 chopped
Garlic - 10 cloves
Bay leaves - 2
Cloves- 3
Cumin - 1 tbs
Black cardamom - 2
Black pepper - 8-10
Cinnamon stick - 1 small
Turmeric powder - 1 tbs
Coriander powder - 2 tbs
Red Chilly powder - 1/2 tbs
Meat Masala  - 2 tbs
Oil for frying
Salt to taste

For Marination;

Lemon juice - 4 tbs
Salt - 1 tbs
Ginger garlic paste - 1 big tbs
Red chilly powder - 1/2 tbs

Method:

Wash and slit chicken pieces, rub salt, ginger garlic paste, red chilly paste and lemon juice on the pieces and marinade for 30 minutes.

Dry roast cumin, bay leaves, cloves, pepper, cinnamon, black cardamom and make paste of all of these alongwith chopped onion, ginger, green chilly and 6 garlic cloves. Add few tablespoons water if needed.

Make paste of chopped tomatoes also seperately.

Now, heat 1/2 cup of oil. Add chopped garlic, 1/2 tbs ginger garlic paste and the onion paste. Saute for about 10 minutes. Add tomato paste and saute again for 7-8 min till it leaves oil.



Add 1 tbs turmeric powder, 2 tbs coriander powder, 2 tbs meat masala, 1/2 tbs red chilli powder and salt. Saute for 5 minutes and add marinated chicken. Saute for about 20 minutes now.

Add whisked curd and 1 tbs of Kasuri methi ( optional) and toss. After 5 minutes add 2 cups o f water and let it pressure cook for about 4 whistles or for 8 -10 minutes.



Check if its cooked. the dish is ready.

garnish with chopped coriander. serve with tandoori roti, naan or simple rice and enjoy the authentic Indian Chicken curry.

Hope you liked it....

Kashmiri Mutton

As the name suggests, this a non vegetarian Kashmiri dish. Its easy to make  infact best part of this dish is that it is easy to make, no onion tomato gravy required and is actually very tasty. This recipe was shared by a dear friend Kavita, again a very good cook . Here, I am sharing the recipe with pictures.

Hope you liked it..



Ingredients :

1. Mutton - 1kg.
2. Curd - 250 gms beaten, 3. Coriander powder - 2 tbs.,
4. Turmeric powder - 1 tbs.,
5. Kashmiri Mirch Powder - 3 tbs.,
6. Hing - A small pinch,
7. Ginger Powder - 2 tbs.,
8. Saunf Powder - 3/4 tbs.,
9. Salt to taste,
10. Mustard Oil - 1 cup
11. Water - 3-4 cup
12. Chopped coriander leaves for garnishing.

 Method:

1. In a Pressure cooker, heat mustard oil till vapours ome out.

2. Add mutton pieces in hot oil in pressure cooker and fry for 15- 20 minutes, till they turn light brownish in colour.

3. Now add, beaten curd in cooker. Mix well.





4. In a bowl mix coriander powder, turmeric powder, saunf powder, ginger powder, salt, kashmiri mirch powder and 1/4 cup water to make wet masala mixture.

5. To the mutton add a pinch of hing and pour wet masala mixture in it and mix well.

6. Keep tossing the mutton in cooker for another 6-7 minutes and then add 2- 3 cups of water , mix and cover the lid of pressure cooker.

7. Let it cook for 10 minutes or for 7-8 whistles.

8. After 10 minutes, check if it is properly cooked , else give some more time to cook.

9. Once cooked garnish with chopped coriander leaves. Kashmiri mutton is ready to be served.

10. Tastes best with steamed rice.