Spices and Recipes

Ingredients:

• chicken - 2 lbs
• cream - 2 tbsp
• butter - 2 to 3 tbsp
• yogurt (curd) - 4 tbsp
• oil - 1 tbsp
• red chilli powder - 1 tsp
• jeera powder - 1 tsp
• tomato (medium) - 1
• salt to taste

To Grind :

• onion (medium) - 1
• green chilly - 5
• coriander leaves - 2 tbsp

Method:

1. Boil the tomato and peel the skin off and make it into paste.
2. Put oil and butter in a non stick pan and fry the chicken in it for three to five minutes.
3. Then add the grinded paste (said above), jeera and salt.
4. Now add the tomato puree.
5. Stir and wait till the paste becomes thick.
6. Then add the curd.
7. When u find the oil leaving the gravy, butter chicken is ready.
8. Put the cream and mix it.
9. Garnish with coriander leaves.

Serve hot with roti, paratha or naan.

Ingredients:

• 1 1/2 lbs cleaned washed & cut Chicken
• 2 cups Chopped onion
• 2 tbsp. each of ginger and Garlic paste
• 1 tbsp. Chopped green chili
• 1 tbsp. Whole Garam masala
• 1 tbsp. Chopped green coriander
• 2 Bay leaf
• 2 tbsp. Methi / Fenugreek leaves
• 1 tsp. Coriander powder
• 1 tsp. garam masala powder
• 1 tsp. red chilli powder
• 1 tsp. turmeric powder
• 1 cup Curd (yogurt)
• 2 tbsp. Oil
• Salt to taste

Method:

1. Heat oil in a pan. Add Whole Garam Masala and bay leaf. Sauté until cardamom starts to crackle.
2. Add chopped onions and cook until translucent and soft. Make sure to stir continuously. Add ginger- Garlic Paste, turmeric powder, coriander powder, chili powder and chopped green chilies. Sauté’ for a minute.
3. Add chicken pieces and beaten Curd/Yogurt and cook on a high flame for 10 minutes. Add kastoori methi (dried fenugreek leaves), Garam Masala Powder, chopped fresh coriander, salt and 1 cup of water.
4. Cover the pan and cook on a slow flame for 10-15 minutes. Serve hot.

Serve hot with roti or naan

Ingredients:

• 6 pieces of big rohu/ katla fish (cleaned)
• ¼ tsp Turmeric Powder
• 1 cup curd
• 100 gm onion paste
• 1 inch ginger (paste)
• 1 tsp Red Chilli Powder
• 4 cloves
• 2½ inch Cinnamon Sticks
• 4 green cardamoms
• 1 tsp ghee
• ½ cup water
• 4 green chillies (sliced)
• salt and sugar to taste

Method:

1. Marinate the fish pieces in turmeric powder and salt.
2. Keep aside for 15 minutes.
3. Shallow fry in refined oil.
4. Keep aside.
5. Heat some oil in a sauce pan.
6. Add bay leaves, crushed cloves and cardamom to it.
7. Add onion paste and stir for 2-3 minutes.
8. Add ginger paste and fry for 2-3 minutes.
9. Add curd to it.
10. Add salt, sugar, red chilli powder and water.
11. Add the fish.
12. Cover the pan and bring to a boil.
13. Lower the flame and cook for 5-6 minutes.
14. Add ghee.
15. Garnish with sliced green chilli and serve hot.

Ingredients:

• Chicken, cut into 1 1/2 inch pieces - 2 Lbs
• Small green chillies - 1 cup
• Green chillies, roughly chopped - 3
• Medium onions, roughly chopped - 2
• Garlic - 10 cloves
• Ginger, sliced - 1 1/2 inch piece
• Fresh coriander leaves, chopped - 1/2 cup
• Salt to taste
• Oil - 3 tbsp
• Cumin seeds - 3/4 tsp
• Turmeric Powder - 1/4 tsp
• Cumin powder - 1 tsp
• Coriander powder - 2 tsp
• Garam Masala Powder - 1 tsp

Method:

1. Grind roughly chopped green chillies, onions, garlic, ginger, coriander leaves and salt.
2. Add this mixture to the cleaned chicken pieces and marinate for about half an hour.
3. Heat oil in a wok.
4. Add cumin seeds. When they begin to change color add turmeric powder.
5. Add the marinated chicken, small green chillies and mix well.
6. Add cumin powder, coriander powder and mix well.
7. Add salt to taste and garam masala powder and mix again.
8. Add half a cup of water and mix.
9. Cover and cook on medium heat for 8-10 minutes.
10. Lower the heat and cook for another eight to 10 minutes or till the chicken is cooked.

Serve hot.

Ingredients:

• Fish cubes: 2 Lbs
• Onions: 2
• Garlic: 2 cloves
• Ginger: 1
• Green chillies: 4-5
• Red Chilli Powder: 2 Tbsp
• Turmeric Powder: 1 Tbsp
• Methi / Fenugreek Seed Powder: 1 tbsp
• Mustard Seed Powder: 1 tbsp
• Oil: 1 Tbsp

Method:

1. Heat the oil in the pan and saute green chillies, onion, ginger and garlic.
2. Add fish into the sauted masala.
3. Add turmeric powder and water.
4. Cook for 10 minutes and add Methi and Mustard powders into it.
5. Serve with hot steam rice.