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Found 11 results

  1. The Cookery Showw

    Mixed Veg (dry) | Mixed Veg Sabzi

    This north Indian style mix veg recipe is a family favorite and my mom's recipe. Its tastes delicious with phulkas, parathas or pooris. The best part of this mix veg sabzi recipe is that you can use spare veggies that are in your kitchen. This can be prepared in no time INGREDIENTS 1 cup peas (matar) 2 Sliced onions (medium) 2 chopped carrots 1 cup cauliflower (1/4th) 2 boiled potatoes (cubed) 1 finely chopped capsicum 2 chopped tomatoes chopped coriander leaves Oil chopped ginger garlic chili Turmeric powder red chili powder cumin seeds black pepper powder Coriander powder dry mango powder salt DIRECTIONS WATCH VIDEO on this recipe CLICK LINK - https://www.youtube.com/watch?v=AbZrT35QCT0
  2. The Cookery Showw

    Mixed Veg (dry) | Mixed Veg Sabzi

    This north Indian style mix veg recipe is a family favorite and my mom's recipe. Its tastes delicious with phulkas, parathas or pooris. The best part of this mix veg sabzi recipe is that you can use spare veggies that are in your kitchen. This can be prepared in no time INGREDIENTS 1 cup peas (matar) 2 Sliced onions (medium) 2 chopped carrots 1 cup cauliflower (1/4th) 2 boiled potatoes (cubed) 1 finely chopped capsicum 2 chopped tomatoes chopped coriander leaves Oil chopped ginger garlic chili Turmeric powder red chili powder cumin seeds black pepper powder Coriander powder dry mango powder salt DIRECTIONS WATCH VIDEO on this recipe CLICK LINK - https://www.youtube.com/watch?v=AbZrT35QCT0
  3. The Cookery Showw

    Mixed Veg (dry) | Mixed Veg Sabzi

    This north Indian style mix veg recipe is a family favorite and my mom's recipe. Its tastes delicious with phulkas, parathas or pooris. The best part of this mix veg sabzi recipe is that you can use spare veggies that are in your kitchen. This can be prepared in no time INGREDIENTS 1 cup peas (matar) 2 Sliced onions (medium) 2 chopped carrots 1 cup cauliflower (1/4th) 2 boiled potatoes (cubed) 1 finely chopped capsicum 2 chopped tomatoes chopped coriander leaves Oil chopped ginger garlic chili Turmeric powder red chili powder cumin seeds black pepper powder Coriander powder dry mango powder salt DIRECTIONS WATCH VIDEO on this recipe CLICK LINK - https://www.youtube.com/watch?v=AbZrT35QCT0
  4. Hello everyone, I am new in this forum. Must try this very yummy n easy curry, you do not need green vegetables to cook this curry, as tgere is less greenery in Rajasthan thats why people cook or use dry vegetables there. This is one of the famous Rajasthani curry.
  5. Sanjiv Sood

    MamaGoto in Kolkata

    MamaGoto Much anticipated MAMAGOTO has created quite a deep stir in the Kolkata’s Dining-Out space. My first take is on that name. ‘MAMAGOTO’ itself has something quirky about it that stirs up the imagination of a prospect to Go To!! And trust me the imagination meets up with reality in the form of a very quirky exterior and an even quirkier interior. An interesting experiment you must try after you’ve been there; tell someone who hasn’t heard of it before “I went to MamaGoto” sure enough you will hear the word “MamaGoto” repeated by the listener. Now try that again with a Golden Dragon. The first impressions, scores are rather high…The design team has done an exceptional job of the space. MAMAGOTO has almost earned a legacy status among the food connoisseurs of Delhi. I’m sure the Delhites here would agree. Although there is no dearth of Asian/Oriental outlets in Kolkata and over that the market has tough ham shackles to be dealt due to its own home bred Chinese. MamaGoto was a welcome change waiting to happen. Name, fame, location, interiors, service and affordability aren’t enough to earn the patronage of Kolkata’s nobility; end of the day it has to be the food. MamaGoto brings out the best in Asian cuisines with a super quick order to delivery timing. No more ‘saliwaiting’. Even in a sardine-packed Sunday afternoon, one doesn’t have to wait!! Although, if you walk-in as a guest it could be over an hour to get a table. Starters were on the table in less than a jiffy. Trust me it‘s very important when you are undergoing pangs and salivating in expectation. Every second passes with a curse. For starters, the Basil Cup Chicken is prettily packed in lettuce boats were really flavorful and filling as well. I quite liked their Honey glazed chicken as well, which was quite different and is coated in a punch of fiery and soothing honey well balanced. Icing on the cake fortunately was not a dessert but their celebrated “ Chiang Mai Train Station Noodle” Again this name conjures up an imagination and if yours is fertile you would surely be in Thai countryside. This one dish lives up to my expectation of a perfect Coconut milk based curry. It was wholesome and unlike a Khaoksuey comes ready to eat, but, you do get accompaniments to beef it up further with some chilly / lime / peanuts and burnt garlic. It was utterly Lip Smacking and will surely take me back again soon for ‘once more’ for the Chiang Mai Station Noodle
  6. jyotirmoy

    Egg curry

    I must thank ravum for that book really rare book we are having egg curry cooked in freshly ground mustard & poppy seeds....
  7. Hi everyone, I am a homemaker from Singapore. I have been cooking mutton curry for my family for awhile now However, I always find that the result is not up to expectations. The mutton pieces are always cooked on the outside, but its dark pink in the inside. Will appreciate it if someone could give me some tips to help improve this situation with my mutton curry. Thank you!
  8. This is my first attempt in using Chinese sichuan peppercorns in Indian chicken curry. Few days back I brought one packet of whole sichuan peppers from Asian grocery store, tasting it raw was quite strong experience. It kicks multiple taste sensations and makes you very uncomfortable. It is not spicy but strong enough to numb your tongue for 15 minutes, intesity reduces slowly. I love sichuan pepper infused chinese curries from restaurant and they are very addictive. This recipe is of routine nature but sichuan peppercorn infused spice blend makes difference in the taste and aroma of the chicken curry. If you decide to use sichuan peppers in cooking do taste one single raw pepper to feel the shaking experience. Now I have included Sichuan peppercorns in my Garam masala pantry. [img]http://www.gourmetindia.com/uploads/gallery/album_8/gallery_447_8_90160.jpg[/img] [u][b]Ingredients :[/b][/u][list] [*]2 lb - Chicken breasts cut into 1 inch cubes (whole chicken with bone in pieces is much better.) [*]2 large onions - finely chopped (3 heaped cups yield) [*]2 inch - Ginger piece crushed to coarse texture [*]7-8 Garlic cloves - crushed to coarse texture [*]1/2 cup - Fresh chopped cilantro [*]2 Tb.spoon cooking oil [*]2 inch long - Cinnamon [*]2 inch long - Bay leaf [*]1 Tb.spoon - Kashmiri or good red colored chili powder or grind 5-6 byadgi chillies with below given spice blend. [/list] [u][b]Spices for Home ground Garam Masala spice blend :[/b][/u][list] [*]1 heaped T.spoon - corriander seeds [*]1 heaped T.spoon - fennel seeds [*]1 T.spoon - Cumin [*]8 cloves [*]1/2 star anise - 3-4 petals [*]5-6 Kabab chini [*]5-6 Nagkeshar [*]12-15 whole sichuan peppercorns (you can add few more for strong kick) [/list] [img]http://www.gourmetindia.com/uploads/gallery/album_8/gallery_447_8_6020.jpg[/img] [left][u][b]Recipe for preparing Curry :[/b][/u][/left] [list] [*]Marinate chicken lightly with salt. Cover and keep it aside. [*]Combine ginger and garlic - grind to dry coarse texture. [*]Heat 2 tablespoon oil in a thick bottomed pot ( 3-4 quart size ) Drop in cinnamon stick and bay leaf, sizzle for 15-20 seconds. Add finely chopped onions in the pot, saute over medium heat until they get transparent and soft, about 8-9 minutes. [*]Now add dry coarse mixture of fresh ginger and garlic. Saute for 2 minutes over medium low heat. [*]Then add home ground Garam masala spice blend. (save 1 tsp for later stage) Mix well, saute for 2-3 minutes over medium low heat. [*]Partly puree onion-spice mixture by using immersion blender, before blending move cinnamon stick and bay leaf to one side of the pot. In absence of immersion blender scoop out half onion-spice mixture and grind to fine paste, add it back to the pot. [*]Now add salt marinated chicken pieces, red chilli powder, salt. Combine well, turn the heat to medium low, cover with lid and allow to cook for 8-9 minutes. Make sure pot has enough steam water generated and meat is not sticking to the bottom, stir occasionally. [*]Sprinkle in reserved one tsp spice blend mixture, 1/4 cup chopped cilantro leaves. Taste and adjust salt level. I kept thick gravy but if you wish to have more gravy then at this point add 3/4 cup water. Cover with lid and continue to simmer over medium heat for another 10-12 minutes, stirring occasionally. [*]Lower down heat to low, remove lid, continue simmering for 7-8 minutes. Shut off the heat. Add remaining chopped cilantro. Let curry rest for few hours before serving warm with rice or roti. [/list] [u][b]Note : [/b][/u] I used sichuan peppers for the first time so added only 15 peppercorns. It brought mild aroma and taste. You can add 10-12 more for deeper effect that means you will be getting after taste sensation mostly on the tip of your tongue for few hours. You may not like to eat raw sichuan peppers but relishing sichuan pepper infused curries is very different experience. Peppercorns are powdered and roasted while cooking also combination of onion+Garam masala further reduces intensity of szechuan peppers. In my observation when they are used in Chinese cooking with lot of whole red chilies and chili oil, intensity is felt stronger. Sichuan pepper infused chinese curries are very tasty and addictive. This curry will taste better if you cook with whole chicken or red chicken meat pieces. You can expand your imaginations to cook various vegetarian and non-veg curries, pickles with sichuan peppers. I have cooked sweet and sour Baingan/Vangi/Eggplant subji, it was [url="http://www.gourmetindia.com/uploads/gallery/album_8/gallery_447_8_13540.jpg"]super delicious[/url]. [img]http://www.gourmetindia.com/uploads/gallery/album_8/gallery_447_8_155860.jpg[/img]
  9. Suresh Hinduja

    Chicken Thulle

    So here it is : Chicken Thulle 1 kg Chicken 1 and a 1/2 Coconut's milk 10 cloves garlic 1/4 tsp turmeric roast and grind: 15 - 20 mild red chillies 2 tsp coriander seeds 1 tsp Cumin seeds 1 tsp black pepper 1/2 tsp fenugreek 4 tbsps. ghee/coconut oil for frying masalas and chicken 2 - 3 medium tomatoes pureed or tamarind Fry the chicken in ghee or coconut oil. Drain and reserve liquid and continue frying till chicken pieces start browning. Add salt and red chilli powder. Continue frying and stirring, add back the liquid and the ground masalas and tomatoes. Switch off the gas, add the garlic and coconut milk. Watch the magic happen as the Red and White colours swirl around creating fractal patterns. Ultima Thule. This post has been promoted to an article
  10. lady_on_recipe_hunt

    Mangalore Style Chicken Thulle Curry.

    Recipe Name: Mangalore Style Chicken Thulle Curry..<br /> Ingredients .<br /> 1) 1.5 kg whole chicken cleaned/cut and marinated with salt.<br />2) 2 extra large onions finely chopped.<br />3) 12 cloves of Garlic finely crushed.<br />4) 2 inch piece of Ginger finely crushed.<br />5) 4 Tb-spoon cooking oil.<br />6) Fresh chopped cilantro.<br />7) One cup fresh grated coconut- grind to fine thick paste.<br /><br /><br />Spices Required<br />===============<br />1) 4 Tb-spoon corriander seeds.<br />2) 20 cloves.<br />3) 4 cardamom.<br />4) 2 BIG size bay leaf.<br />5) 2 inch long cinnamon stick.<br />6) 2 Tb-spoon fennel seeds<br />7) 1 Tb-spoon shahajira<br />8) 1 big size star anise.<br />9) 2 Tb-spoon bright Red chilli powder.<br /><br />Finely powder above spices.(Use coffee grinder or Indian mixer for best results) Preparation Method.<br />=============<br /><br />1) Use bigger and thick gauge non-stick pot. (4 quart size) Add 4 Table-spoon cooking oil. Add two extra-large size chopped onions.Keep stirring and Fry for 8 minutes on high heat.<br /><br />2)Reduce flames to medium low. Add finely crushed mixture of 12 Garlic cloves + two inch piece of ginger to fried Onions. Fry for three minutes.Add little salt.<br /><br />3)Add powdered spices and fry for three minutes on high heat.<br /><br />4)Add cut chicken pieces mix well and fry for 3 minutes. Let all chicken pieces get coated with Masala.<br /><br />5)Reduce heat to medium low and cook chicken covered for 15 minutes.Keep stirring and mixing at regular intervals to avoid sticking to bottom.It will create enough steam water after few minutes.<br /><br />6)Remove the lid and raise flames to high-heat.Add some chopped cilantro and thick ground paste of fresh coconut. At this stage you will see that some gravy is created. Let it cook for another 10 minutes .Keep stirring at some interval. This will evaporate extra gravy and give nice bright red color and oil layer over curry.Lastly add little more fresh cilantro. I loved Mangalore thread posted by Suresh...All pictures were so catchy...specially the rustic village kitchen...He mentioned about Chicken Thulle curry...Entire thread was so inspiring that tempted me to make an attempt to cook Chicken Thulle curry...I enjoyed cooking this curry...If not authentic Thulle but can be enjoyed as one of the tasty chicken curry. This post has been promoted to an article
  11. vikramkarve

    Rustic chicken curry

    MOUTHWATERING MEMORIES - RUSTIC Indian CHICKEN CURRY AT A WAYSIDE DHABA IN VIZAG By VIKRAM KARVE It's a cold, damp and depressing evening in the back of beyond place where I now live.. There is an ominous wind, menacing lightening and disturbing thunder, and it starts to rain. Predictably, the lights go off, adding to the gloomy atmosphere. My spirits plummet and I sit downcast in desolate silence and indulge in forlorn self-commiseration mourning the past (which makes me feel miserable), speculating the future (which causes me anxiety) and ruining my present moment (which makes me melancholic). Whenever I am in a blue mood, two things are guaranteed to lift my spirits – good food and beautiful women – or even merely thinking about them in my mind's eye. [in fact, I dread that the day I stop relishing good food, or appreciating beautiful women, for on that day I will know that I have lost the zest for living and I am as good as a dead man!]. As I languish out here in this godforsaken environment bereft of gustatory or visual stimulation (Colaba and Churchgate but distant memories), I close my eyes and seek to simulate my senses (that's the trick – if you can't stimulate; then simulate) trying to think interesting thoughts, evoke happy nostalgia, and suddenly a mouthwatering memory rekindles my spirits as I vividly remember the tastiest chicken curry I ever eaten and truly relished long back, almost twenty years ago, sometime in the eighties, at a rustic wayside dhaba on the highway near Visakhapatnam , or Vizag as we knew it. The ramshackle place was called NSTL Dhaba, why I do not know, and maybe it does not exist now, or may have metamorphosed into the ubiquitous motel-type restaurants one sees on our highways. We reached there well past midnight, well fortified and primed, as one must be when one goes to a dhaba, ordered the chicken curry and watched it being cooked. Half the joy of enjoying delicious food is in watching it being made – imbibing the aroma and enjoying the sheer pleasure of observing the cooking process. And in this Dhaba the food is made in front of you in the open kitchen which comprises an open air charcoal bhatti with a tandoor and two huge cauldrons embedded and a couple of smaller openings for a frying pan or vessel. They say that the best way to make a fish curry is to catch the fish fresh and cook it immediately. Similarly, the best way to make a chicken curry is to cut a chicken fresh and cook it immediately with its juices intact. And remember to use country chicken or desi murgi or gavraan kombdi for authentic taste. And that is what is done here. The chicken is cut after you place the order and the freshly cut, dressed and cleaned desi murgi is thrown whole into the huge cauldron full of luxuriantly thick yummy looking gravy simmering over the slow fire. How do you cook your Indian Mutton or Chicken curries? Do you fry the meat and then add water and cook it, or do you cook (boil) the meat first and then fry it? Here the chicken will be cooked first in the gravy, on a slow fire, lovingly and unhurriedly, and then stir fried later (tadka). There are a number of whole chickens floating in the gravy and the cook is keeping an eagle eye on each and every one of them, and from time to time gently nurturing and helping them absorb the flavor and juices of the gravy (As the chickens absorb the gravy they become heavier and acquire an appetizing glaze). Once the cook feels a chicken is ready (30-40 minutes of gentle slow nurtured cooking), he takes out the chicken, chops it up, and throws it into a red-hot wok pan to stir fry basting with boiling oil and then ladles in a generous amount of gravy from the cauldron. When ready the chicken curry is garnished with crisp fried onion strips and coriander and savored with hot tandoori roti. We have a bowl of dal (simmering in the other cauldron) duly "tadkofied" as a side dish. The chicken is delicious and the gravy is magnificent. Ambrosia! We eat to our heart's content – a well-filled stomach radiates happiness! I still remember how delightfully flavorsome, tasty and nourishing every morsel was, and just thinking about the lip-smacking rustic chicken curry has made me so ravenously hungry that I'm heading for one of those untried and "untasted" Dhabas in my vicinity to sample their wares. If I don't find it anywhere I'm going to try and make this rustic chicken curry at home. And if anyone in Vizag is reading this, do let us know whether the highway dhaba still exists or has it vanished. Till next time, Happy Eating VIKRAM KARVE vikramkarve@sify.com
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