Showing posts with label masala. Show all posts
Showing posts with label masala. Show all posts
Friday, March 28, 2014
Liver masala
Liver masala
Ingredients
- Mutton liver ½ kg
- Brown onion grinded ½ cup
- Coriander powder 1 tbsp
- Chili powder 1 tbsp
- Ginger garlic 1 tbsp
- Salt 1 tsp
- Turmeric ¼ tsp
- Tomatoes chopperized 3
- White cumin 1 tsp
- Yogurt ½ cup
- Allspice ½ tsp
- Kasori methi 1 tsp
- Chopped coriander leaves 2 tbsp
Method
- Heat oil add ginger garlic paste, chili powder, turmeric, salt, coriander powder with ¼ cup water and fry well, add chopperized tomatoes and bhunno well, add crushed cumin with liver and ½ cup yogurt, cover and cook for 10 minutes when water dries and oil comes on top add allspice, kasori methi 1 tsp and chopped coriander leaves.
Monday, March 24, 2014
Tandoori Mushroom Masala
Ingredients
Button mushroom sliced-1pack
Capsicum medium diced-1
Ginger and Garlic paste-1tsp
Thick curd-1tbsp
Tandoori masala-2tbsp
Kasoori methi( soaked in 1tsp warm water)-1tsp
Salt to taste
Oil-2tsp
Method
In a medium bowl mix ginger and garlic paste, curd, tandoori masala, kasoori methi and salt. Make a smooth paste and add the sliced mushrooms and diced capsicum. Mix well the mushrooms with masala paste and allow to marinate for 15 mins. Heat oil in a pan, when hot add the marinated mushroom and capsicum along with masala. Fry for few mins and cover with lid for 5 mins. Uncover the pan and sauté the mushrooms until semi dry. Serve hot with Roti.
Monday, March 10, 2014
Jheenga Masala
Jheenga Masala
Ingredients
- Prawns ½ kg cleaned
- Oil ¼ cup
- Onion chopped 2
- Ginger garlic paste 1 tbsp
- Curry leaves 20
- Chili powder 1 ½ tsp heaped
- Coriander powder 1 ½ tsp
- Turmeric ½ tsp
- Crushed red pepper ½ tsp
- Salt 1 tsp
- Dry fenugreek leaves 1 tsp
- Tomatoes chopped 2
- Green chilies chopped 6
- Coriander leaves 2 tbsp
Method
- Heat ¼ cup oil fry 2 chopped onion light golden, add 1 tbsp ginger garlic paste, also add 2 chopped tomatoes with 1 ½ tsp chili powder, ½ tsp turmeric powder, 1 ½ tsp coriander powder, ½ tsp turmeric powder, 1 tsp salt, ½ tsp crushed red pepper and fry well till oil comes on top, add ½ kg prawns with 6 chopped green chilies, 2 tbsp coriander leaves, 1 tsp dry fenugreek leaves and simmer for few minutes. Lastly add ginger slice and 20 curry leaves.
Wednesday, March 5, 2014
Whole masala fried fish
Whole masala fried fish
Ingredients
- Finely chopped onion 1
- Whole fish 1
- Egg 1
- Finely chopped green chilies 3-4
- Finely chopped ginger 1 medium sized piece
- Finely chopped garlic 4-5
- Turmeric 1 tsp
- Ground cumin 1 tbsp
- Ground coriander 1 tbsp
- Lemon juice 2 tbsp
- Crushed red chili 2 tbsp
- Finely chopped coriander leaves 2 tbsp
- Flour 3 tbsp
- Oil for frying
- Salt as required
Method
- Put cuts on the fish and keep aside.Finely chop 1 medium sized piece of ginger, 3-4 green chilies, 4-5 cloves and 1 onion.Now in a bowl with these vegetables mix 1 tsp turmeric, 2 tbsp crushed red chili, 1 tbsp crushed cumin, and 1 tbsp crushed coriander.
- Then add 1 egg, 3 tbsp flour, 2 tbsp lemon juice, 2 tbsp finely chopped coriander, salt to taste and mix well.Now marinate fish with this masala for 10-15 minutes.Now fry the fish will it gets golden from both the sides.
Sunday, February 16, 2014
SAMBHAR MASALA POWDER
SAMBHAR MASALA POWDER
INGREDIENTS
- Fenugreek seeds (methre)-1 portion
- Black peppercorn (kaali mirch)-2 portions
- Chane ki dal-3 portions
- Dry split black gram (urad ki dhuli hui dal)-3 portions
- Coriander seeds (sookha dhaniya)-6 portions
- Asafoetida (hing) to taste
- Dry red chillies-4-5 pieces
METHOD
- In a dry pan, roast all the ingredients separately.
- Grind all the roasted ingredients together.
- Sambhar masala powder is ready.
Monday, February 3, 2014
Chole masala with Mashed potato
Ingredients:
Kabuli chana/ white chick peas------------1/2cup
Tomato-----------------------1big
Onions-----------------------1big
Potato-----------------------1big
Chole masala----------------2ts
Chili powder----------------1/2ts
salt-------------------------to taste
Cilantro/ coriander---------2ts
Method:
- Soak kabuli chana in water for whole night and cook in a pressure cooker for 3whistles.
- Boil potato and mash it
- Chop onions and tomatos
- Take a pan heat 2ts of ghee/butter/vegetable oil in it
- Add onions and stir them for 3min
- Then add cooked kabuli chana and stir this mixture. Cook for about 10min by sirring in regular intervals.
- Now, add tomato and cook until they turn tender.
- Add chili powder+salt+chole masala and cook for 5min in simmer.
- Garnish with onions and serve hot.
Thursday, January 23, 2014
Chicken tikka masala recipe
Chicken tikka masala recipe - How to make a chicken tikka masala
If you always wanted to cook a chicken tikka masala at home then Chef Jeenas chicken tikka masala recipe is the curry recipe for you.
Chef uses Quorn vegetarian chicken in this masala recipe but real fresh chicken can be used.
This is a very tasty curry recipe and quite spicy, you can add less chilli if you prefer a more mild curry.
In this chicken tikka masala recipe Chef makes two variations of the chicken tikka masala. There is the wonderful red and spicy chicken tikka curry and then the creamy chicken tikka where yogurt or milk is added at the end of cooking.
Chefs chicken tikka curry tastes delicious, aromatic and authentic with all of the flavour of a chicken tikka masala curry that you know so well.
Why not make a home made naan bread to go with this scrumptious curry?
Ingredients for chicken tikka masala recipe
1 Pack of Quorn chicken pieces or fresh diced chicken breast
3 large Tomatoes
2 large handfuls Mushrooms (chopped)
2 medium Onions (chopped)
3 Green chillies
3 Garlic cloves (minced)
3-4 inch fresh Ginger (minced)
1 tsp Tomato puree
Rice bran oil or other flavourless oil
2 Tbsp Water
Drizzle oil
1/4 cup Water
2 Tbsp of Milk or Yogurt (optional)
Marinade
3 Garlic cloves (minced)
4-5 tsp Lemon juice
3/4 tsp Red colouring
1/2 Paprika
1 inch Ginger (minced)
1 tsp Tomato puree
2 Green chillies with seeds
Pinch salt
Spices
1 tsp Paprika
2 large pinches Dried methi leaves
1 pinch Dried curry leaves
1+1/2 tsp Ground cumin
1+1/2 tsp Ground coriander
1/2 tsp Garam masala
Pinch salt and black pepper
2/3 tsp Cardamon powder
1/2 tsp Turmeric
Note... Use less chilli if you prefer a more mild curry, it will still taste fabulous.
1 Pack of Quorn chicken pieces or fresh diced chicken breast
3 large Tomatoes
2 large handfuls Mushrooms (chopped)
2 medium Onions (chopped)
3 Green chillies
3 Garlic cloves (minced)
3-4 inch fresh Ginger (minced)
1 tsp Tomato puree
Rice bran oil or other flavourless oil
2 Tbsp Water
Drizzle oil
1/4 cup Water
2 Tbsp of Milk or Yogurt (optional)
Marinade
3 Garlic cloves (minced)
4-5 tsp Lemon juice
3/4 tsp Red colouring
1/2 Paprika
1 inch Ginger (minced)
1 tsp Tomato puree
2 Green chillies with seeds
Pinch salt
Spices
1 tsp Paprika
2 large pinches Dried methi leaves
1 pinch Dried curry leaves
1+1/2 tsp Ground cumin
1+1/2 tsp Ground coriander
1/2 tsp Garam masala
Pinch salt and black pepper
2/3 tsp Cardamon powder
1/2 tsp Turmeric
Note... Use less chilli if you prefer a more mild curry, it will still taste fabulous.
How to make a chicken tikka masala
In a bowl mix the marinade ingredients together.
Add the quorn or fresh chicken, stir then cover and leave in the fridge for a few hours.
Add the quorn or fresh chicken, stir then cover and leave in the fridge for a few hours.
Chop the tomatoes then blend.
Pour a generous amount of oil into a large pan and cook the onions for 5-8 minutes on a medium heat.
Pour a generous amount of oil into a large pan and cook the onions for 5-8 minutes on a medium heat.
Add the garlic and ginger.
Chop at the ginger and garlic and stir evenly.
Chop at the ginger and garlic and stir evenly.
Use scissors to chop the green chillies into the pan with the seeds.
Add the cumin, coriander, turmeric, curry leaves, methi leaves, paprika and 1/2 tsp cardamom. Stir very well then add the blended tomatoes and 1/4 cup of water.
Add the tomato puree and simmer for 10-15 minutes.
After 10-15 minutes add the salt and pepper, 1/4 teaspoon of cardamom and garam masala.
Simmer for 20 minutes.
Simmer for 20 minutes.
Do not boil the chicken tikka curry sauce or else the aromatic spices will turn bland.
Add the mushrooms simmer for 20 minutes.
You may need to add 1- 2 tablespoons of water and a drizzle of oil to loosen the up the tikka curry sauce.
Do not add too much water or else your curry sauce will turn into a stew.
Add the quorn pieces or fresh chicken pieces and stir well, simmer for 20 minutes or until chicken is cooked through.
You should be left with a thick and spicy aromatic chicken tikka masala.
If you want more of a creamy chicken tikka masala then you can add a few tablespoons of milk or yogurt and simmer for 2 minutes until hot and creamy.
Enjoy Chefs chicken tikka masala recipe.
Serve with fresh basmati rice and home made naan bread.
Or enjoy a creamy chicken tikka masala recipe.
For more curry recipes see Chefs :
Curry recipes page 1
Curry recipes page 2
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