AwesomeCuisine.com English and Tamil Recipes Feed https://www.awesomecuisine.com Quick and easy recipes for you Fri, 25 May 2018 05:52:35 +0000 https://wordpress.org/?v=4.9.6 hourly 1 https://wordpress.org/?v=4.9.6 Rogan Josh https://www.awesomecuisine.com/recipes/708/rogan-josh.html https://www.awesomecuisine.com/recipes/708/rogan-josh.html#comments Thu, 24 May 2018 07:45:00 +0000 Praveen Kumar http://awesomecuisine.com/?p=708 Rogan Josh is a popular mutton/lamb dish from the Kashmiri cuisine and made during the cold winter months. Packed with flavours, this is best served with roti, naan or pulaos. There are numerous variations of this dish available. Some variations have onions and tomatoes in them while others will not have.

How to Make Mutton Rogan Josh

Ingredients:

  • Lamb – 500 gms, cubed
  • Yogurt – 1/2 cup, whisked
  • Asafoetida – a small pinch
  • Red Chilli Powder – 1 tsp
  • Water – 1 cup
  • Ginger Powder – 1 tsp
  • Saunf Powder – 2 tsp
  • Saffron – 1/4 tsp, soaked in 2 tsp
  • Garam Masala Powder – 1/2 tsp
  • Cloves – 2
  • Cinnamon – one inch stick
  • Black Cardamoms – 1
  • Bay Leaf – 1
  • Ghee – 1/3 cup
  • Salt as per taste

Method:

  1. Combine the yogurt, cloves, cinnamon, black cardamom and bay leaf in a bowl.
  2. Marinate the lamb in this mixture for 5 to 10 minutes.
  3. Heat ghee in a pan over moderate flame.
  4. Add the marinated lamb and cover the pan with a lid.
  5. Remove the lid after a minute or two.
  6. Add asafoetida and salt. Stir well.
  7. Increase the flame to high and cook till yogurt dries completely.
  8. Reduce flame and stir well to prevent the lamb from sticking to the pan.
  9. Add a little water and stir till lamb pieces turn light brown.
  10. Cook till the oil floats to the top.
  11. Add red chilli powder and increase flame to high.
  12. Stir and add water, ginger powder and saunf.
  13. Cook for 10 to 15 minutes.
  14. Add the saffron strands cook till lamb is tender.
  15. Add garam masala powder and stir to mix well.
  16. Remove and serve hot.
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Masala Dosa https://www.awesomecuisine.com/recipes/51/masala-dosa.html https://www.awesomecuisine.com/recipes/51/masala-dosa.html#comments Mon, 21 May 2018 12:15:00 +0000 Praveen Kumar http://awesomecuisine.com/?p=51 Masala dosa is one of the most popular dosa varieties not only in South India but all over India and abroad. It can be had at any time – whether it is breakfast, lunch or dinner, it is a snack and a meal by itself. With a delicious potato filling, the masala dosa has numerous regional variations. In the restaurants and hotels, the dosa will be crisp and comes in a triangle or cone shape or it is rolled up into 2 layers.

How to make Masala Dosa

Ingredients:

For the batter:

  • Parboiled Rice: 1 cup
  • Raw Rice: 1 cup
  • Urad Dal – 1/2 cup
  • Bengal Gram Dal – 2 tsp
  • Fenugreek Seeds – 1/4 tsp
  • Salt as per taste

For the Potato Masala:

  • Potatoes – 250 gms, chopped, boiled, peeled, chopped
  • Onion – 1, chopped
  • Green Chillies – 2, chopped
  • Ginger – 1/2 inch piece, peeled, chopped
  • Curry Leaves – handful
  • Coriander Leaves – handful
  • Mustard Seeds – 1/4 tsp
  • Urad Dal – 1/4 tsp
  • Bengal Gram Dal – 1/4 tsp

Oil as required

Method:

  1. Soak the parboiled rice and raw rice for 3 hours together.
  2. Soak the dals and fenugreek for 3 hours.
  3. Drain and grind them separately to a fine batter.
  4. Add salt and mix both the batters.
  5. Keep aside for 8 hours or overnight to ferment.
  6. To make the potato masala, heat oil in a pan over medium flame.
  7. Fry the mustard seed, urad dal and bengal gram dal for 30 seconds.
  8. Add the curry leaves, onions, ginger and green chillies.
  9. Add turmeric powder and stir well.
  10. When the onions turn light brown, add the potatoes and salt.
  11. Mix well.
  12. After 2 minutes, add the coriander leaves and mix. Remove and keep aside.
  13. Heat a tawa over medium flame.
  14. Pour a ladleful of the batter and apply oil around the edges.
  15. Cook on one side and flip it over.
  16. Add 2 tblsp of the potato masala and fold the dosa lightly.
  17. Do not fold fully.
  18. Cook for a minute or two and transfer to a serving plate.
  19. Serve hot with chutney and sambar.

image credit

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Shahi Chicken Korma https://www.awesomecuisine.com/recipes/2535/shahi-chicken-korma.html https://www.awesomecuisine.com/recipes/2535/shahi-chicken-korma.html#respond Mon, 14 May 2018 12:20:00 +0000 Praveen Kumar http://awesomecuisine.com/?p=2535 Shahi Chicken Korma (or also known as Shahi Chicken) is a traditional Mughali gravy dish. Boneless chicken pieces are cooked in a paste made with nuts and served as a side dish to pulao, paratha, roti or naan.

Shahi Chicken (Shahi Chicken Korma)

Ingredients

  • Chicken – 250 gms, cubed or curry cut pieces

For the marination:

  • Red Chilli Powder – 1/2 tsp
  • Turmeric Powder – 1/4 tsp
  • Garam Masala Powder – 1/8 tsp
  • Ginger Garlic Paste – 1 tsp
  • Salt as per taste

For the masala paste:

  • Almonds – 5, soaked overnight and peeled
  • Cashew nuts – 5, soaked overnight
  • Melon Seeds – 1 tsp, boiled
  • Coconut – 3 tsp, grated

For the gravy:

  • Oil – 1 1/2 to 2 tblsp
  • Bay Leaf – 1
  • Fennel Seeds (Saunf) – 1/4 tsp
  • Cumin Seeds – 1/4 tsp
  • Shah Jeera (Caraway Seeds) – 1/4 tsp
  • Onions – 2, big, sliced
  • Tomato – 1, medium, chopped
  • Ginger Garlic Paste – 1 tsp
  • Red Chilli Powder – 1/2 tsp
  • Turmeric Powder – 1/8 tsp
  • Coriadner Powder – 1/2 tsp
  • Garam Masala Powder – 1/4 tsp
  • Kasoori Methi – 1 tsp, crushed
  • Plain Yogurt – 1/2 cup, beaten
  • Water – 1/2 cup
  • Salt as per taste

Method:

  1. Mix all the marinade ingredients in a large bowl.
  2. Add the chicken pieces and mix until well coated.
  3. Keep aside for 30 minutes.
  4. Grind the ingredients given for the masala to a smooth paste adding little water if required.
  5. Heat oil in a pan over medium flame.
  6. Add the cumin seeds, saunf, shah jeera and bay leaf.
  7. After 10 seconds, add the onions, ginger garlic paste and saute until onions become light brown.
  8. Add the red chilli powder, coriander seeds, turmeric powder and mix well.
  9. Add the marinated chicken pieces.
  10. Mix well and cover the pan with a lid.
  11. Cook for 10 minutes over low flame, stirring from time to time.
  12. Add the tomatoes, mix well and cook for 5 minutes.
  13. Add the ground paste and mix well.
  14. Cover the pan with a lid and cook for another 5 minutes.
  15. Add the yogurt and salt.
  16. Mix well.
  17. Pour water and cook until the gravy becomes thick and oil starts to float on top.
  18. Add the garam masala powder, kasoori methi and mix well.
  19. Cook for a minute or two.
  20. Garnish with coriander leaves.
  21. Serve with roti, paratha or pulao.

image via

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Matar Paneer https://www.awesomecuisine.com/recipes/940/matar-paneer.html https://www.awesomecuisine.com/recipes/940/matar-paneer.html#comments Wed, 09 May 2018 11:00:27 +0000 Praveen Kumar http://awesomecuisine.com/?p=940 Matar Paneer is a very popular North Indian dish made with green peas, paneer (cottage cheese) and spices. It is a delicious curry often server as a side dish with roti, naan or pulao.

How to Make Matar Paneer

Ingredients

  • Paneer – 400 gms, cubed
  • Green Peas – 200 gms, boiled
  • Onion – 2, finely chopped
  • Tomatoes – 8, chopped
  • Ginger Garlic Paste – 1/8 cup or 2 Tblsp
  • Turmeric Powder – 2 tsp
  • Red Chilli Powder – 1/2 tsp
  • Coriander Powder – 2 tsp
  • Cumin Powder – 1 tsp
  • Black Pepper Powder – 1/2 tsp
  • Garam Masala Powder – 1 tsp
  • Kasoori Methi – 1 tblsp
  • Fresh Cream – 1/3 cup (5 to 6 tblsp)
  • Water – 200 ml
  • Salt as per taste
  • Coriander Leaves – handful, to garnish
  • Oil – 4 tblsp
  • Cashew Nuts – 10 to 15, soaked in water (optional)

Method:

  1. Grind the cashew nuts to a fine paste.
  2. Heat oil in a pan over medium flame.
  3. Add the onions and saute until lightly browned.
  4. Add the ginger garlic paste and stir well.
  5. Simmer for 2 minutes.
  6. Add the turmeric powder, red chilli powder, coriander powder, cumin powder, black pepper power, kasoori methi and garam masala powder.
  7. Keep stirring for a minute or two.
  8. Add the chopped tomatoes.
  9. Cook for 10 to 15 minutes.
  10. Now add the cream and water.
  11. Mix well and cook for 15 minutes on low-medium flame.
  12. Add the cashew nut paste and stir from time to time.
  13. Add the paneer cubes and green peas.
  14. Cook for 5 to 10 minutes.
  15. Switch off the flame.
  16. Garnish with coriander leaves.
  17. Serve hot with pulao, roti or naans.
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Tawa Masala Pomfret https://www.awesomecuisine.com/recipes/25345/tawa-masala-pomfret.html https://www.awesomecuisine.com/recipes/25345/tawa-masala-pomfret.html#respond Mon, 07 May 2018 11:05:35 +0000 Praveen Kumar https://www.awesomecuisine.com/?p=25345 A popular and one of the easiest fish recipes from the coastal regions of India, the Tawa Masala Pomfret is a great appetizer to any meal. Pomfret fillets are marinated in spices and cooked on a tawa. Serve with mint chutney and onion salad.

Tawa Masala Pomfret

Ingredients:

  • Pomfret Fillets – 4, medium
  • Juice of 2 Lemons
  • Red Chilli Powder – 1/2 tblsp
  • Turmeric Powder – 1/2 tblsp
  • Garam Masala Powder – 1 tblsp
  • Salt as per taste
  • Oil for cooking

Method:

  1. Combine the lemon juice, spices and salt in a bowl.
  2. Add the pomfret fillets and coat evenly.
  3. Heat little oil in a nonstick tawa over medium flame.
  4. Sear the marinated fillets on both sides and cook for 5 minutes.
  5. Remove and serve with onion salad and mint chutney.

image via youtube

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Tandoori Chicken https://www.awesomecuisine.com/recipes/88/tandoori-chicken.html https://www.awesomecuisine.com/recipes/88/tandoori-chicken.html#comments Thu, 03 May 2018 04:30:00 +0000 Praveen Kumar http://awesomecuisine.com/?p=88 Tandoori Chicken is a popular Indian subcontinent dish where the chicken is marinated overnight in a spicy yogurt marinade and grilled or roasted. Typically served as an appetizer / starter, it is also a great party or evening snack option.

Tandoori Chicken

Ingredients:
Chicken Breasts – 750 gms, cut into bite sized pieces
Green Chillies – 2 tsp, finely chopped
Red Chilli Powder – 1/4 tsp
Lemon Juice – 2 tblsp
Salt as per taste
Butter as required
Chaat Masala Powder – 1/2 tsp
Coriander Leaves – few, chopped

For the Marinade:
Plain Yogurt – 1 cup
Garlic – 2 tsp, finely chopped or crushed
Ginger – 2 tsp
Oil – 2 tsp
Lemon Juice – 2 to 3 tsp
Garam Masala Powder – 1 tsp

Method:
1. Mix the marinade ingredients in a large bowl.
2. Mix the green chillies, red chilli powder, lemon juice and salt.
3. Rub this all over the chicken and keep the chicken pieces in the fridge for 30 minutes.
4. Add the chicken pieces to the marinade bowl and mix until well coated with the marinade.
5. Keep aside for 6 to 8 hours.
6. Place the marinated chicken on a grill rack over a baking tray and baste with butter.
7. Place it in a preheated oven at 230C/450F and grill or roast for 15 minutes or until the chicken pieces are cooked and browned.
8. Remove and keep aside to cool.
9. Sprinkle the chaat masala powder and garnish with coriander leaves.
10. Serve with onion rings, lemon wedges, salad and mint coriander chutney.

image via flickr

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Fried Masala Prawns https://www.awesomecuisine.com/recipes/25327/fried-masala-prawns.html https://www.awesomecuisine.com/recipes/25327/fried-masala-prawns.html#respond Wed, 25 Apr 2018 10:17:11 +0000 Praveen Kumar https://www.awesomecuisine.com/?p=25327 A delicious and easy to make appetizer / starter, these Fried Masala Prawns are perfect for any occasion or party. Serve with mint chutney for the extra flavour.

Fried Masala Prawns

Ingredients

  • Prawns – 500 gms, deveined, washed
  • Eggs – 2, beaten
  • Red Chilli Powder – 1 tblsp
  • Juice of 2 Lemons
  • Maida (Plain Flour) – 1/4 cup
  • Breadcrumbs – 1 cup
  • Oil for frying
  • Chaat Masala as required
  • Salt as per taste

Method:

  1. Mix the beaten eggs, red chilli powder, lemon juice, maida and salt in a bowl.
  2. Add the prawns to this and keep it aside for 30 minutes.
  3. Heat oil in a deep frying pan over medium flame.
  4. Remove the prawns, one by one, shake off any excess marinade and coat them with the breadcrumbs.
  5. Add to the hot oil and deep fry until golden brown.
  6. Remove and drain excess oil.
  7. Sprinkle some chaat masala on them.
  8. Serve with mint chutney.

image via

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Egg Bhurji https://www.awesomecuisine.com/recipes/2350/egg-bhurji.html https://www.awesomecuisine.com/recipes/2350/egg-bhurji.html#comments Mon, 23 Apr 2018 11:20:00 +0000 Praveen Kumar http://awesomecuisine.com/?p=2350 Egg Bhurji is a very popular breakfast dish across India. Also known as Indian scrambled eggs, it is a great way to start your day. Loaded with nutrition, the Egg Bhurji is a simple and delicious dish to make.

Egg Bhurji

Ingredients

  • Eggs – 2
  • Onion – 1, finely chopped
  • Tomato – 1, chopped
  • Green Chillies – 1 to 2, finely chopped
  • Coriander Leaves – handful, chopped
  • Ghee – 3 tsp
  • Cumin Powder – 1/2 tsp
  • Red Chilli Powder – 1/2 tsp
  • Garam Masala Powder – 1/2 tsp
  • Turmeric Powder – 1/2 tsp
  • Salt as per taste

Method:

  1. Break the eggs into a large bowl and whisk well.
  2. Heat ghee in a pan over medium flame.
  3. Add the cumin powder, chopped onions and green chillies.
  4. Saute for 2 to 3 minutes or until onions turn golden.
  5. Add the tomatoes and cook for a minute.
  6. Add the red chilli powder, garam masala powder and turmeric powder.
  7. Add some salt and mix well.
  8. Pour the beaten eggs and mix well.
  9. Keep stirring till the eggs are cooked.
  10. Garnish with coriander leaves.
  11. Serve.
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Mughlai Baingan Masala (Baingan Mussalam) https://www.awesomecuisine.com/recipes/25189/mughlai-baingan-masala.html https://www.awesomecuisine.com/recipes/25189/mughlai-baingan-masala.html#respond Tue, 17 Apr 2018 06:11:21 +0000 Sunita Karthik https://www.awesomecuisine.com/?p=25189 Baingan Mussalam or Mughlai style Brinjals cooked in a tangy tomato gravy is a delicious and mouth-watering side dish for rotis, naans or parathas. This version of the recipe uses the brinjal whole and in the other version the brinjals are chopped.

Mughlai Baingan Masala (Baingan Mussalam)

Ingredients:

  • Brinjals (Aubergines) – 250g
  • Oil – 2 tsp
  • Onions – 4, medium, finely sliced
  • Ginger – 2 inch piece, chopped
  • Garlic – 5 cloves, chopped
  • Dried Red Chillies – 2
  • Peanuts – 2 tblsp
  • Sesame Seeds – 1 tblsp
  • Poppy Seeds – 1 tblsp
  • Red Chilli Powder – 1/2 tsp
  • Turmeric Powder – 1/4 tsp
  • Aniseed Powder – 1/4 tsp
  • Dried Mango Powder – 1/4 tsp
  • Black Pepper Powder – 1/4 tsp
  • Cumin Powder – 1/2 tsp
  • Coriander Powder – 1/2 tsp
  • Mace and Nutmeg – a pinch
  • Garam Masala Powder – 1/2 tsp
  • Green Cardamom Powder – a pinch
  • Coriander Leaves – to garnish
  • Salt to Taste

Seasoning:

  • Oil – 1 tblsp
  • Mustard Seeds – 1/2 tsp
  • Cumin Seeds – 1/2 tsp

Method:

  1. Slice the brinjals lengthwise, coming up 3/4th of the way up.
  2. Heat the oil in a pan.
  3. Saute the onions, ginger, garlic and red chillies for a minute.
  4. Allow it to cool and grind them into a paste.
  5. Roast the peanuts, sesame seeds and the poppy seeds on a dry pan.
  6. Leave it aside, till cool.
  7. Grind them to fine powder.
  8. Mix the ground paste, powder and remaining filling ingredients in a bowl.
  9. Stuff the brinjals with the filling.
  10. Take a shallow pan and heat oil in medium flame.
  11. Saute the cumin and mustard seeds.
  12. Add the stuffed brinjals and toss gently.
  13. Cover the pan with a lid and simmer the flame.
  14. Turn the brinjals occasionally, till tender.
  15. Garnish with coriander leaves.
  16. Serve hot with any naan, roti, pulao or paratha.

image via Tarla Dalal

 

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Coconut Potato Egg Curry https://www.awesomecuisine.com/recipes/25160/coconut-potato-egg-curry.html https://www.awesomecuisine.com/recipes/25160/coconut-potato-egg-curry.html#respond Mon, 16 Apr 2018 05:48:43 +0000 Sunita Karthik https://www.awesomecuisine.com/?p=25160 A simple and delicious dish, the Coconut, Potato and Egg Curry is a great side dish for any rice, roti or naan. You can slice the eggs or keep them whole.

Coconut, Potato and Egg Curry

Ingredients:

  • Eggs – 6
  • Potatoes – 100 gms
  • Onions – 25 gms
  • Coconut – 1 cup
  • Lemon – 1
  • Turmeric Powder – 1/2 tsp
  • Cashew nuts – 25 gms
  • Green Chillies – 8
  • Mustard Seeds – 1/2 tsp
  • Ghee – 25 gms
  • Coriander Leaves – few
  • Curry Leaves –  few

Method:

  1. Boil the eggs and potatoes separately and peel the outer skin.
  2. Chop the boiled eggs and potatoes.
  3. Grate the coconut and keep it.
  4. Chop the onions and green chillies.
  5. To a pan, heat ghee in medium flame.
  6. Add mustard seeds, cashew nuts and fry till golden brown.
  7. Add the onions and green chillies.
  8. When the onions are cooked , add the chopped eggs and potatoes.
  9. Add the turmeric powder, salt, coriander leaves, curry leaves and grated coconut.
  10. Allow it to boil for 5 to 10 minutes.
  11. Add required water and boil again.
  12. Tasty coconut potato egg curry is ready to serve hot.

image via YouTube

 

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