May 272015

This is a popular Mughal dish prepared using chicken in a rich and creamy sauce.This goes great with roti or Rice

Shahi Chicken Kuruma (5)

Ingredients

  1. Chicken(cut into medium cubes) – 1 1/2 kg
  2. Curd – 1 cup
  3. Turmeric powder-3/4 tsp
  4. Salt
  5. Ghee –3 tbsp
  6. Garlic(chopped) –1 1/2 tbsp
  7. Ginger(chopped) –1 1/2 tbsp.
  8. Onion(chopped) –3
  9. Red chilly powder-2 tsp
  10. Coriander powder-2 tsp
  11. Garam Masala –1 tsp.
  12. Kasoori Methi Powder- 1 tsp
  13. Fresh cream-1 cup
  14. Water(boiled) –1 cup
  15. Almonds – 10
  16. Cashewnuts –15
  17. Coriander leaves –to garnish
  18. Salt

 

Shahi Chicken Kuruma (3)

Shahi Chicken Kuruma (4)

Preparation

  1. Marinate chicken with curd,turmeric powder and salt.Mix well using hands.Keep aside for 30-45 minutes.
  2. Heat ghee in a pan.Add chopped ginger,garlic,chopped onion and saute well.Once onion turns light brown in color,add red chilly powder,coriander powder,1/2 tsp garam masala powder and kasoori methi powder.
  3. Add marinated chicken to it and mix well.
  4. Add hot water to it.cover and cook on medium flame till chicken is fully cooked.
  5. Add 1 cup fresh cream to it.stir well.
  6. Add 1/2 tsp garam masala powder,almonds and cashewnuts to it. Mix well.
  7. Add coriander leaves to it.Mix.
  8. Remove from fire.
  9. Serve with rice or Roti.

Recipe Source: Magic Oven

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Rating: 5.0/5 (1 vote cast)

Posted by prajusha Tagged with: , , , , ,
Sep 192014

Today I am going to share a popular prawn delicacy of Kerala called chemmeen Thoran.This is prepared using prawn with grated coconut and spice powders. It is easy to make and goes well with rice.This recipe is adapted from chef Lakshmi Nair’s cookery show Kairali TV Magic Oven. 

Prawn Thoran (1)

Ingredients

  1. Prawn/Shrimp/Chemmeen(small size) – 1/2 kg/1 lb
  2. Ginger(chopped) –1 tbsp
  3. Shallots(cut into round pieces) – 1 cup
  4. Green Chilly/Banana Pepper(Thondan Mulaku) – 2
  5. Mustard seeds –1/2 tsp
  6. Dry Red Chilly –2
  7. Curry Leaves
  8. Coconut oil
  9. Salt

For the paste

  1. Grated Coconut – 1 1/2 cup
  2. Green chilly –4
  3. Shallots – 4
  4. Red chilly powder – 2 tsp
  5. Turmeric powder – 1/4 tsp

Prawn Thoran (4)

Prawn Thoran (5)

 

Preparation

  1. Grind the items mentioned above for the paste and make a coarse paste.
  2. Heat coconut oil in a manchatti(clay pot) or pan.Add mustard seeds,dry red chilly,curry leaves.once it starts to splutter add chopped ginger,shallots,green chilly or banana pepper and saute well.
  3. Once shallots turn brown in color,add prawn to it and mix well.
  4. Add coconut paste to it.Add 1 cup of water and salt.
  5. Cover and cook on low flame till dry.
  6. Garnish with curry leaves.it tastes great if you cook in a clay pot.
  7. serve with rice as side dish.

Recipe Source:Magic Oven,Kairali Tv

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Rating: 5.0/5 (2 votes cast)

Posted by prajusha Tagged with: , , , , , ,
Jun 282014

Lemon pickle is quite popular in south India.Last week, one of my friend gave me some lemons straight from her vegetable garden.So I made a yummy and spicy pickle with those fresh lemons.This recipe is adapted from Lakshmi Nair’s Magic Oven Pachaka Kala cook book.This goes well with rice or kanji.

Lime Pickle (4)

Ingredients

  1. Lime/Naranga(medium size) – 4
  2. Green Chilly(cut into small round pieces) – 3
  3. Kashmiri Red Chilly Powder – 1 1/2 tbsp
  4. Jaggery(grated) – 1/4 cup
  5. Asafoetida powder/Kaayam podi – 1/2 tsp
  6. Fenugreek powder/uluva podi – 1/2 tsp
  7. Tamarind – size of a gooseberry
  8. Mustard seeds /Kaduku – 1 tsp
  9. Dry Red Chilly – 4
  10. Gingely Oil – 1/4 cup
  11. Salt

Lime Pickle (6)

Lime Pickle (2)

Preparation

  1. wash lemon and grate the outer thick skin.cut into small pieces.Heat 1/2 portion of oil in a pan.Saute lemon with green chilly on medium flame for 5 minutes.
  2. In another pan, Boil tamarind(soak tamarind in 1 1/2 cup of water) water.once it starts to boil,add red chilly powder,jaggery,asafoetida powder,fenugreek powder and salt. stir well and once it starts to thicken add lime pieces to it and mix well..Let it cook for 2-3 minutes.Remove from fire.
  3. Heat the remaining oil and add mustard seeds to it.once it starts to splutter,add dry red chilly and pour the seasonings to the pickle mix.
  4. Once it is cooled completely, transfer it into a glass jar.
  5. You can refrigerate after one day.
  6. Serve with rice or kanji.
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Rating: 0.0/5 (0 votes cast)

Posted by prajusha Tagged with: , , , , ,
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