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Butter Masala Chicken Favorite Indian Dish And Very Tasty To Eat

 Butter Chicken


Ingredient: 
  • Butter 100 grams
  • Cashewnuts 4  piece
  • Coriander leaves 1 springs
  • Coriander pdr. 1 tbsp
  • Crushed fenugreek leaves 1/2 tsp
  • Cumin seeds 1/2 tsp
  • Fresh cream 100 ml
  • Ginger garlic paste 1 tsp
  • Green chillies 2 slice
  • Oil 2 tbsp
  • Onion 1 piece
  • Raw chicken slices 500 grams
  • Red chilli powder 1 tsp
  • Red chilli powder 1 tsp
  • Salt to taste
  • Sugar 1/2 tsp
  • Tomato 200 grams
Method Of Cooking:
  • Cut chicken into thin slices and apply ginger garlic paste ,salt ,chillipdr and shallow fry in oil and set aside.
  • To the leftover oil add ,cumin,onion,ginger garlic paste , onion ,tomatoes, cashewand other spices and cook covered with little water till everything is mashed up.
  • Put it in a blender and add to hot melted butter and cook on a medium flame season ,color and add chicken and cook for few more minutes
Serve  With  Butter  Nan. 

Mixed Dal Adai Recipe Favorite And Very Tasty South Indian Recipe

Mixed Dal Adai Recipe


Ingredients:
  • Thuvar dal 2 cups
  • Channa dal 1 cup
  • Urad dal 1/2 cup
  • Moong dal 4 t-spoons
  • Cream of Rice 1.5 cups
  • Red chillies 8
  • Green chillies 4
  • Hing 1/4 t-spoon
  • Salt to taste
  • Cooking oil

Method Of Cooking: 

  • Rinse and soak thuvar dal, channa dal, urad dal, moong dal, and cream of rice together in 6 cups of water.
  • Grind the above coarsely with salt, hing, green chilles and red chillies.
  • Spread a big spoon full of the above batter on a hot non-stick pan, and put 1 t-spoon of oil around it.
  • Let it cook on this side for a few minutes.
  • Then turn over to the other side, and put 1 t-spoon of oil around it.
  • Wait till the adai turns brown.

Serve it hot with any chutney, or with some jaggery.

Sour Fish Curry Favorite And Very Tasty Assamese Dish

Assamese Sour Fish Curry

Ingredients:

  • Coriander seeds 1 tbsp 
  • Cumin seeds 2 tsp 
  • Ground tumeric 1/2 tsp 
  • Black peppercorns 1 tsp 
  • Fresh ginger (10g),2cm piece grated or chopped coarsely 
  • Cloves garlic 2nos
  • Sunflower oil
  • White firm fish  400g 
  • Brown onions,2 medium sliced thinly
  • Black mustard seeds 1 1/2 tsp 
  • Fresh curry leaves 4 dried 
  • Water 180ml 
  • Chicken stock powder 1 tsp 
  • Lime juice 2 fresh 
  • Fish sauce 1 tbsp 
Method Of Cooking:
  • Using a small pan, dry fry coriander seeds, cumin seeds and tumeric until fragrant.
  • Form a paste by crushing the peppercorns, ginger, garlic and chili with pestle and mortar.
  • Heat some oil in a large frying pan, pan-fry the fish fillet until cooked and lightly brown.
  • Remove the fish from the pan and keep oil.
  • Clean the pan and heat some oil, stir fry the onion, mustard seeds and curry leaves until the onion becomes lightly brown and translucent.
  • Then add the fried spices, keep stirring until fragrant.
  • Dissolve the chicken stock powder in the water and add into the pan.
  • Then add in the lime juice and fish sauce.
  • Bring the mixture to boil and then add the fish back into the pan. 
  • Simmer for about 5 mins or until the fish is cooked.

Xoriohor Maasor Jhol (Fish Curry with Mustard) Favorite Assamese Dish

Xoriohor Maasor Jhol (Fish Curry with Mustard)


Ingredients:
  •  Fish - 1 lb. cleaned catfish
  •  Half teaspoon turmeric
  • 2 green chillies
  • Cumin+corriandar powder 1 teaspoon
  • 1 chopped onion
  • 1 teaspoon mustard seeds
  • 2 teaspoon yogurt
  • 2 cloves garlic
  • Pinch of ginger
  • 2 tbsp water
  • Salt to tast
  • 3. 1 tbsp cooking oil.

Method Of Cooking:
  • Wash the fish and cut to about 3/4 inch pieces and keep aside.
  •  Mix the all Ingredients together into a fine paste.
  •  Marinate the fish pieces in this paste for about 30 min.
  • Heat 1 tbsp oil in a skillet or large pan.
  • Fry the marinated fish pieces for about 5 min.
  • Add the rest of the paste and cook for another 20 min.
Serve with rice.

Dhekia Xaak Bhajj( Fiddlehead fern stirfry ) Very Tasty Assamese Dish

Dhekia Xaak Bhajj( Fiddlehead fern stirfry )

Ingredients :
  • 500 grams Dhekia Xaak (Fiddlehead fern )
  • 2 tbsp Bengal gram
  • 2 green chili
  • 2 clove garlic sliced
  • 3 tbsps mustard oil
  • ½ tsp Turmeric powder
  • Salt to taste
  • 200 grams potatoes cubed
Method:
  • Wash ,drain and chop the greens.
  • Wash and soak the Bengal gram for an hour and boil slightly.
  • Heat mustard oil in a a pan.
  • Add the green chili and sliced garlic.
  • Add potato cubes followed by the turmeric and salt.
  • Saute the potatoes and spices.
  • When potatoes are almost cooked add the bengal gram and the chopped greens and stir upon medium heat till dry and done.
Serve Dhekia  Xaak Bhaji with rice.
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