Easy Malwani Chicken

 Learn how to make Malvani chicken curry with Chef Roopa Nabar. Malvani chicken recipe is a Maharashtrian chicken recipe, has great taste of Indian Herbs and Species. It simple and easy recipe to make for house party. 

INGREDIENTS

800 gms fresh chicken cut into small pieces 
2 onions finely cut 
1 onion sliced 
6 cloves garlic 
1/2 inch ginger 
4 green chillies fresh corriander chopped 
1/2 cup grated dry cocconut 
garam masalaa: 
3 cloves 
1 inch dalchini 
4 peppercorns 
1tsp coriander seeds 
1tsp poppy seeds 
1/2 tsp nutmeg powder 
1 stone flower, 1 nutmeg flower, 
3tbsp oil 
salt to taste 
1/2 tsp tumeric powder 
tsp malavani masala 
1tsp chilli powder
Read More....Recipe Video....

Mangalorean Style Chicken

Kori ghassi or Mangalorean Chicken Curry is a typical Karnataka style of making chicken gravy. Chicken Pulimunchi is a delicious Indian recipe served with a Rice and Naan or Roti

INGREDIENTS

600 gms chicken curry cut 
2 onions, finely chopped 
1/4 cup fresh coconut, grated 
1/2 tsp pepper powder 
1/2 tsp fenugreek seeds 
1 cup coconut milk 
Oil 
1tsp cumin seeds 
1tbsp coriander seeds 
4 cloves 
1/2 inch cinnamon 
1/2 tsp mustard seeds 
1/2 asafoetida 
1 tbsp tamarind pulp 
7-10 curry leaves 
1tsp turmeric powder 
6 red dry chillies 
1 tbsp ginger, garlic, green chilli paste 
Salt as per taste

DIRECTIONS

1. Marinate the chicken with ginger, garlic and green chilli paste, tumeric powder and salt.

2. In a flat pan, heat oil and fry the whole masala with dry red chilli and half the onion for a minute.

3. Add the coconut and fry again for a minute. When it cools down, grind it into a paste.

4. In a pan, heat oil. Add mustard seeds, asafoetida and curry leaves. Add the remaining onions and fry for 2 minutes.

5. Now add the marinated chicken and cook. Add 1 cup water and cover the lid.

6. Put the ground paste, cover and cook for five more minutes.

7. Add the tamarind pulp mix, coconut milk and cook for a few minutes.

8. Garnish with fresh coriander leaves and serve with steamed rice, ghavan or chapaati.

                             Rajasthani Papad Gathiya Curry

Rajasthani Papad Gathiya Curry at with minimum stuff like Urad Dal Papad, Curd, cup, Red chilli powder, Gathiya sev. 

INGREDIENTS

Vegetable oil - 1 tbsp 
Cumin seeds - 1 tsp 
Heeng - 1/2 tsp 
Dry red chilli - 2-3 
Methi seeds - 1/4 tsp ( Crushed ) 
Turmeric powder - 1/2 tsp 
Roasted cumin powder - 1/2 tsp 
Coriander powder - 1 tsp 
Urad Dal Papad - 3-4 ( Cut into small pieces ) 
Curd - 1/2 cup ( Whisked with 1 tsp Maida ) 
Red chilli powder - 1 tsp 
Gathiya sev - 1/2 cup 

DIRECTIONS

1. Heat water in a pan.
2. Once the water comes to a boil, add papad and cook for a minute.
3. Drain and keep aside. Heat oil in a pan. Once the oil is hot, add cumin seeds, heeng and dry red chilli and let them crackle for a few seconds. Add methi seeds and fry for another second.
4. Whisk curd with red chilli powder, turmeric powder, cumin powder and coriander powder. Add the curd in the pan and whisk until oil starts to separate from the sides. Add little boiled water to thin the gravy. Add the boiled papad and gathiya and cook for a minute.
5. Garnish with fresh coriander.

6. Serve hot with phulke or Paratha. 

                                       Kolhapuri Mutton 

Authentic Kolhapuri Mutton Recipe in Marathi Cuisine.This is the most popular Indian-Chinese chicken recipe for the meat lovers. It's spicy, it's got a crunch from the flour coating over the chicken and the capsicum, and it's really quite delicious.

INGREDIENTS

Mutton 
Salt 
Turmeric Powder 
Green Chutney 
Oil 
Onions 
Water 
Cinnamon 
Poppy Seeds 
Coriander Seeds 
Fresh Coconut 
Dried Coconut 
Chilli Powder 
Kolhapuri Masala
Peppercorns 
Cloves 
Black Stone Flower 
Fennel Seeds

DIRECTIONS

1. Take some mutton in a bowl and add salt, turmeric powder & green chutney & mix it well.
2. Take a deep pan, add some oil & chopped onions and sautée until translucent.
3.Add the mutton to the pan and cook it until the mutton turns slightly white.
4. Add some water & let the mutton cook.
5. Take a flat pan, add oil, cinnamon, peppercorns, cloves, black stone flower, fennel seeds, poppy seeds, coriander seeds and chopped onions and roast it until it becomes dark brown iin colour.
6. Add fresh & dried coconut and roast it.
7. Wait till the mixture gets cold & then grind it into a nice paste.
8. Strain off the mutton stock.
9. Take a pan , sautée some chopped onions.
10. Add the paste to it and mix it well.
11. Add chilli powder & kolhapuri masala to the pan and mix well.
12. Add the mutton pieces to the pan and stir it well.
13. Drizzle some stock in the pan and let it cook for sometime.

                               Betel Leaf Rasam (Vetallai Rasam)

                        Get Awesome Recipe of Most Famous dish Of South Indian Cuisine Rasam in new Version Betel Leaf Rasam or It is also Known as Betel Leaves Rasam because it made of Betel Leaves which has lots of medicinal properties. Vethalai Rasam very easy to make at home without any problem you can make it by using home appliance. 

INGREDIENTS

4 to 5 betel leaves 
¾ tsp black pepper 
1 tsp cumin seeds 
2 dried red chillies 
2 to 3 garlic cloves 
2 small tomatoes, pureed 
Pinch turmeric powder 
Hing dissolved in water 
Salt to taste 
1 tbsp ghee 
4 to 5 curry leaves, slivered or whole

DIRECTIONS

1.  Dry roast coconut on a medium flame till colour changes. Keep it aside to cool.

2.  In another pan, heat oil and fry hing.

3. Add dals. Roast on a medium flame till the dals change colour.

4. Add coriander seeds and dried red chillies. Roast on a medium flame till you get the aroma of coriander.

5. Grind along with coconut and salt to a semi coarse powder.

6. Store in air tight container and use as required. (If refrigerated, it can be used for upto a week)