Sunday, January 22, 2012

Jhatpat Chicken

Ginger Gralic paste-2tsp
Green Chillies-4-5
Ginger-small piece
Turmeric Powder-1 tsp
Garam Masala powder-1tsp
Coriander powder-1tsp
Cumin powder-1/2tsp
Chilly powder-2tsp
Coriander leaves

Marinate chicken in ginger garlic paste,turmeric and salt for half an hour.
 In a pan take 2tbs of oil.Add sliced onions and fry till its transparent.Now add chillies and finely chopped ginger and saute for a minute.Add tomatoes and stir for some time.Add garam masala powder,Coriander powder,Cumin Powder,Chilli powder,and saute for some time.add the marinated chicken and mix well.Add little salt if required.Pour  little water and cook for 10 to 15min.Garnish with Coriander leaves.

Friday, January 20, 2012

Kori Gasi/Gravy

Roasted Chillies-1 big handful(mix byadgi and Harekala)
Cumin seeds-1tsp
Pepper seeds-6
Fenugreek-1/2 tsp
Cinnamon-small piece
Turmeric powder-1/2tsp
Tamarind-lemon size ball
Coconut-1 small
Curry leaves



Take oil/ghee in a pan.Add chopped garlic cloves,cinnomon,cloves,pepper and 2 sliced onions.when it starts turning brown in colour add Coriander,Frnugreek,Cumin seeds and saute then till they become crispy.In a mixer jar pour all these ingredients along with chillies and grind with out water.Now add tamarind,turmeric powder,grated coconut(you can roast the cocunut for 2min if required)with enough of water and grind it into paste.
Pour this paste in to a kadai,add 1 chopped onion,salt and bring it to boil.After 10-15min add the chicken pieces and cook untill its done.

Take 1tbs of ghee in a pan .Add finly chopped onions and fry till its golden brown.Add this into the gravy and cover the lid.Serve with Rotti or Rice

Chicken Biriyani

Basmathi rice-1 kg
Chicken-1.5 kg
Curd-1/2 cup
Ghee-1 cup
Turmeric-1/2 tsp
Onion-6 to 8
Ginger Garlic paste-2tsp
cinnamon-2 piece
Pulao leaves-2
Poppy seeds(khaskhas)-1/2 tsp
Kesar-4-5 petals
Milk-2-3 tsp
Biryani Powder-2 tbs
Coriander leaves-big bunch
Green chillies-4
Salt-as per taste

Step 1:

Soak rice in water for half an hour.
Take cleaned chicken in a big bowl and add curd and salt and marinate for 1/2 an hour.

Step 2:

In a big kadai pour 4tbs of ghee.Add 3 sliced onions and fry it for some time.Now add a medium sized cinnamon piece,2 cloves,2 cardamom and pulao leaves and saute it.Add handful of cashew,raisins and saute for a drain the soaked rice and add into the pan.Mix it well and saute for some time.Add double quantity of water for one quantity of rice i.e( 1 cup of rice=2 cup of water).Add salt as per taste.When it starts boiling bring the flame to sim and cook for 15 to 20min.cover the lid while cooking.(if cooking in a cooker do not keep the weight.Cook it for 7 to 8 min.)

Step 3:

Take the chopped  coriander leaves,tomatoes,pudina,green chillies,handful of cashews,small piece of cinnamon,2 cloves,khaskhas 1/2 tsp,.Grind everything together in a mixer jar and keep a side(use very little water because the mixture should be thick in texture).Now in a kadai take 3tbs of ghee,add 3 chopped onions and saute till it turns transperent.Add ginger garlic paste and saute for a minute.Add the grinded mixture in to the kadai and saute for 2 to 3 min.Add 2tbs of any instant biriyani powder(I use BON).Now add only the chicken pieces from the marinated mixture and mix well for 2 min.At the end add the marinated mixture and cook until its done.Add salt if necessary.Do not add water as the gravy has to be thick.

Step 4:

Take a big vessel.Put one layer of cooked rice ,on that sprinkle some drops of kaser diluted in milk.Now for the second layer should be of chicken gravy.Now put some drops of lemon and again continue doing layers of rice and chicken gravy untill its done.Decorate with fried onions,cashews,raisins and coriander leaves.

Wednesday, January 18, 2012

Ginger Chicken

ginger-big piece
tomato-3 to 4
green chillies-4 to 5
turmeric-1/2 tsp
onion -3
garam masala-1tsp
garlic cloves-8
salt-as per taste
coriander leaves
water-1/2 cup  

In a pan heat the oil.Add the chopped onions and fry till it turns transparent.Now add the finely chopped tamatos,ginger, garlic  and green chillies and fry it for some add turmeric,garam masala,salt, and mix it well.At the end, add the chicken pieces and fry for some time.Add some water and cook till its done.After switching off the flame add 2 tsp of lemon water and mix it well.Decorate with coriander leaves and serve with chapathi or rice.

Chicken Green Kabab

Ginger Garlic Paste-1 tb spoon
Cornflour:1-2 tb spoon
turmeric-1 tsp
salt-to taste
Coriander leaves:a big hand full of
Pudina leaves:a little


Grind Coriander leaves,Pudina,Chillies in a mixer and keep it a side.In a bowl take ginger garlic paste ,cornflour,turmeric,salt,eggs and mix it add the grinded mixture and mix it well.Add the chicken pieces and rub the mixture properly on them.Marinate for two hours. For frying heat oil in a frying pan.Deep fry the chicken in low flame till its done.Green Kabab is ready to serve.

Chicken Sukka/Kori Aajadina

roasted coriander seeds:2-3 tsp
roasted cumin seeds:3/4 tsp
fenugreek:1/2 tsp
chillies-5 to 6
garlic-3 cloves
oil-2-3 tb spoon
salt-as per taste
Prepared Chicken Pulimunchi


Except coconut grind the rest things in a mixer with out adding water.when its done add the grated coconut and  grind it for only a few seconds, just to mix it well .Now in a thick kadai take some oil,add chopped onions and fry till golden brown.add the grinded mixture and saute it properly till the moisture is removed and it is dry.See that its not over fried.Now take only the Chicken pieces from the cooked pulimunchi dish and a little gravy and saute it for few min.we add gravy to give taste and moisture to the dish.but the dish should be dry but not more of moisture.add a little salt (remember that the pulimunchi gravy you add  also has salt) .Saute it for some time .

Mustered seeds
garlic-2 cloves
ghee-2 tsp
curry leaves

In a pan take some ghee.Add mustered seeds.when it starts popping add curry leaves ,two cloves of garlic, one chopped onion.saute it and add it into the Chicken sukka.Chicken sukka is ready to serve.

Tuesday, January 17, 2012

Kori Pulimunchi


roasted chillies-10 to20(12 byadgi chillies,8 long size red chillies)
coriander seeds-2 to 3 tb spoon
fenugreek-1/2 tsp
cumin seeds-1 tsp
cinnamon-small piece
onion-4 to 5
garlic-4 to 5 cloves
turmeric-1 tsp
tamarind- lemon size
ghee-3-4 tb spoon
salt-as per taste


Take 2 tb spoon of ghee in a pan.add garlic cloves, 3 sliced onions and fry for 2 to 3 add cinnamon piece,cloves ,coriander seeds,fenugreek,pepper,cumin seeds and fry till the onion turns into golden brown in colour(check that they are not over fried).now take the roasted chillies,tamarind,turmeric and the above said fried ingredients in a mixer and grind it into fine paste.
           Take the grinded mixture in a deep pan.add chopped onions ,salt as per taste  into the mixture and keep for cooking.add some water but let the gravy be little thick in texture.when it starts boiling, after 10 min add the chicken pieces.cook until its done.

In a small pan take 1 tb spoon of ghee.fry 1 finely chopped onion till it turns golden in colour.add it into the chicken curry and close the lid.Delicious chicken pulimunchi is ready to serve.