Grilled Prawns

Ingredients:- 

500 gms cleaned prawns, 1/2 cup hung curd, 1/2 cup cream, 1 tbsp olive oil, 1 tbsp coarsely ground black pepper, 2 tbsp mozarrela cheese, 1 tbsp oregano, salt.

Method:- 

Mix all the ingredients except cheese and oregano well. Leave in the fridge for 2 hours.

Line in a baking tray & sprinkle cheese, organo on top of it. Grill in a preheated oven @ 180 degrees for 1/2 an hour or till you get golden brownish colour.

Happy cooking!

Mutton Sukha

Ingredients:- 

500 gms mutton, 3 medium onions finely chopped, 1 medium tomato chopped, 1 tbsp ginger-garlic paste, 1 tbsp dhania powder, 1 tsp garam masala, 1 tsp chilli powder or as per your choice, 1/2 tsp haldi, 1/4 cup oil, 1/2 cup thick curd, salt to taste.

Method:- 

• Wash mutton properly. Apply ginger-garlic paste, salt & curd to it.
• Mix well n leave it in the fridge for 2 hrs. Heat oil in a pan.
• Add onion to it. Fry well till it becomes translucent. 
• Add marinated mutton to it. Saute well for atleast 10 minutes on slow gas.
• Add tomatoes, haldi, salt, mirch powder and garam masala. Fry again for some more time.
• Add half cup warm water to it & put lid. Once the mutton is done again fry the mutton till the water dries up & all the mutton pieces are well coated with masala.

Serve hot with chapati.

Happy cooking!

Chicken Makhmali Tikka

Ingredients:-

1/2 kg medium sized boneless pieces, 1/2 cup thick curd, 4 tbsp cream, 1 tsp black pepper crushed, 4 tbsp finely chopped garlic, 1 tsp olive oil, salt to taste.

Method:-

Mix curd, cream, black pepper powder, garlic, olive oil & salt.
Add chicken pieces to this marinade & leave it in the refrigerator for 2 hrs.
Preheat oven @ 180 deg & then grill these pieces for 20-25 minutes or till it becomes golden in color. Serve hot as starters.


Happy cooking!

Prawns Sukkha Masala

Ingredients:- 

Fresh cleaned prawns 250 gms, 2 medium onions finely chopped, 1 medium tomato finely chopped, 1/2 tsp ginger-garlic paste, 1 tbsp chopped garlic, 1 tsp mirch powder (or as per your taste), 1/4 tsp haldi powder, 2 tbsp oil, salt to taste & fresh coriander to garnish.

Method:- 

Heat oil in a kadhai. Add onion & sauté for 2 minutes. 

Add tomato, ginger-garlic paste & sauté till it leaves oil. Add chopped garlic & half of coriander, prawns, haldi, mirch, salt & mix well. 

Keep stirring it. Do not put a lid else it will leave water. 

Add little warm water just enough for masala to coat the prawns.

Put the stove off once it is done & changes color. Serve with hot chapati or parathas.

Happy cooking!

Chicken Tikka Masala

Ingredients:-

1 cup chopped tomato, 4 onions finely chopped, 1/2 kg chicken,salt, 1/4 cup ghee, 2 cloves.

For marination:-
1/2 cup curd, 1/4 tsp salt, 1/2 tsp ginger garlic paste, 1/2 tsp garam masala, 1/4 tsp tandoori color
Masala for gravy:- 1 cup curd, 1 tbsp chili powder,1 tbsp ginger garlic, 1/2 tsp garam masala, 1/4 tsp saffron, 2 tbsp almonds, 1 bay leaf, 1/4 tsp haldi. Grind well & keep aside.


Method:-

• Marinate chicken with curd, salt, garam masala & tandoori color for 1 hour. 
• Heat little ghee in a kadhai. Dry the marinated chicken pieces in it & keep aside. 
• Heat remaining ghee, add cloves followed by onion. Saute till translucent. 
• Add tomato & fry well. Add ground gravy masala.Fry till oil separates. 
• Add chicken pieces, 1/2 cup warm water & cook till chicken is cooked & tender. 
• Garnish with coriander & serve hot with chapati or parathas. 

Happy cooking!

Anda Curry

Ingredients:- 
3 eggs, 2 medium onions, 1 medium tomato, 1 tsp ginger-garlic paste, 1/2 tsp haldi powder, 1 tsp mirch powder, 1 tbsp soaked cashew nuts, 4 tbsp oil, 1 tsp garam masala, salt to taste.

Method:-
Hard boil eggs. Take out shells.
Heat 1 tbsp oil in kadhai & fry eggs till you get slightly golden color. (Before frying prick 1-1 clove at each end of the egg.You can avoid the typical eggy smell by doing this.)
Heat 1 tbsp oil & fry onions. When cool, add tomato & soaked cashew nuts to it & make a smooth paste. Heat remaining oil & add this paste to it.
Saute for 2/3 minutes & add ginger-garlic paste. Fry very well till  oil separates.
Add mirch powder, haldi powder, salt & garam masala to it.
Add 1 cup hot water. Let it come to a boil. Add fried eggs.
Adjust the gravy consistency as per your choice. Garnish with coriander & serve hot with chapati or phulkas.

Happy cooking!