Murg Zaffrani korma

I always like to cook something special on fridays like chicken curry which is my son's favourite and I always look out for some classic chicken curries and this is one of them shared by Sarita Bhat which she got it from chef Harjit Kumar. It was not only quick but turned out delicious !
     So do try this I am sure you will love it and don't forget to share in your feedback !

Ingredients

1/2 kg Chicken (cut into curry cut pieces)

2 tbsp oil  + 1 tbsp ghee

2 tbsp Ginger Garlic paste

3 tbsp Fresh Curd

1 med sized onion (finely chopped)

4 tbsp Tomato puree

1 -2 Green cardamom

1' Cinnamon

3 cloves

salt to taste

1/4 tsp Haldi / Turmeric Powder

1 tsp Coriander Powder

2 tsp Red chilli powder

2 tbsp cashew (ground it into fine paste)

few strand saffron soaked in water

1 tbsp chopped coriander leaves 

Method

• In  a Large kadai add in oil / ghee add in green cardamom , Cinnamon , cloves saute on a medium flame when they begin to crackle. Add in onions and saute till golden brown.
• Add in ginger garlic paste and saute for 5 mins , then add in yogurt and in all dry masala powders fry well till it leaves oil completely and then add in tomato puree fry well till it leaves out oil , make sure you fry on a low flame . Add in cashew paste and cook on a low flame .
• Now add in chicken pieces and cook on a high heat for 10 -15 mins till cooked add in little water i needed. Lastly add in saffron water .
• Garnish with coriander leaves .

Amla Edgai (Instant Amla Pickle)

Amla /Gooseberries / Avalo  are so high is Vitamin C and it's got so many health benefits such as it is good Immune booster, very good for reducing blood sugar levels, it is also said that it is a body coolant and helps to flush out toxins ...it's benefits are endless and I always make sure I buy them whenever I manage to find them in my local Indian grocery shop . I still remember my college days when I used to buy gooseberry and pineapple mixed with a very spicy paste from a local shop and I used to absolutely relish every bite of it .

      So this recipe is quiet close to the taste and when I came across this recipe given to me by Shobha Kumar akka which she got it from a cook ...so  I had bookmarked it straight away it was fab and it was so simple to make that it was ready in no minutes . I Loved it with simple rice and dal and relished it !!!...Do try this chatpata amazing easy pickle if you are a absolute pickle lover just like me :D

Ingredients 

7-8 Amla / Avalo / Indian Gooseberries 

3 tbsp  Kashmiri Red chilli powder

1/4 tsp haldi 

1 tsp Hing / Asafoetida powder

2 tbsp Sesame oil / Gingelly oil 

1 tsp salt to taste

Method

• Boil Amla till cooked well . Leave it to cool down to room temperature.
• Cut into thin slices and keep aside.
• In non stick pan add in sesame oil when it it smoking hot add in sliced & cooked Amla then fry for 2 - 3 mins. 
• Add in 3 tbsp Red chilli powder, haldi powder, hing powder , salt and fry well till all the masala coats the Amla well.
• Store in a container and keep it refridgerator
• Serve with Rice Ganji or just simple Rice and dal ....Heavenly combo !

Khatti Aloo Gobhi ( No onion No garlic )

Aloo gobhi this combination of vegetables rocks I absolutely try so many variations and this recipe what I am going to share today is a very hot dish perfect to go with dal and rice and what's more it's a no onion no garlic recipe when I tried it I absolutely fell in love with the Dish from the very first bite I took ..flavours were just Awesome . Here is the recipe of this amazing dish which I got from Chef Atul Khocchar's book and I hope my reader do try this and enjoy this dish as much as I did .

Ingredients 

4 Small Potatoes (cut into quarters)

2 cups of cauliflower (cut into med sized florets)

1/2 tsp crushed black peppercorns

2 green chillies (cut into thin roundels)

2 ' ginger ( 1 big tbsp ginger grated) 

2 tbsp oil 

1/2 tsp cumin seeds

3 tbsp tomato puree / Passata (used store brought here)

1/4 tsp coriander powder

1 and 1/2 tsp Kashmiri Red chilli powder ( mild)

1/4 tsp haldi /Turmeric powder

1/4 tsp Amchur powder (dry Mango powder)

1/2 tbsp freshly squeezed lemon juice

1 tbsp fine chopped coriander leaves

salt to taste

Method 

• Parboil Potato and cauliflower and drain and keep aside.
• Heat oil in a pan add in cumin seeds, when it starts to crackle add in green chilli, ginger fry for a minute.then add in peppercorn , tomato puree fry well it it leaves out oil.
• Now add in haldi, red chilli powder, coriander powder, Amchur powder, salt and fry well it all the masalas get mixed well and it leaves out oil .
• Now add in  parboiled potato and cauliflower and mix well .
• Now add in coriander leaves and lemon juice .

Bread Masala

Million dollar question every morning in most of the household esp for a housewives is what to be cooked for breakfast ?.....I face the same question especially sometimes when I want to cook something like a brunch and this Bread Masala is  perfect answer . It's not only filling  but the flavours did come out soo well just like restaurant style dish ! We absolutely loved  this dish......there are so many variations that could be followed there is a simple bread upkari which I learnt from my mom and follow and  here is one more variation which I came across lately which was shared in a food group by Arathi Shenoy  it was just fab turned out soo good ...I was so happy with the outcome ...... here you can use either cubed pav bread or bread ...I have used regular bread which I diced into 1 ' cubes and have used it . This is def going to be regular at my house . Hope my readers try it and do share your feedback at my space would love to read it :)

Ingredients

7-8 slices on Bread (cut into 1' cubes)

2 med sized onion

2 med sized Tomato

2 Green chilli

3 Red chilli

2-3 Garlic flakes

2 cloves

2 tbsp cashewnuts  (soaked in half cup water)

1 tsp Red chilli powder

1/4 tsp garam masala powder

1 tbsp oil + 1 tbsp ghee + 2 tbsp oil For frying (Bread)

1 tsp sugar (opt) ( I didn't use)

salt to taste

1 tbsp cashews (for garnishing)

2 tbsp coriander leaves (finely chopped) ( for garnish)

Method

• Grind tomato, ginger, garlic, green chilli, Red chilli, cloves, cashews to a smooth paste.
• Take a non stick pan 2 tbsp oil drop in  cubed Bread cubes fry till crisp. ( this is key as bread doesn't get too soggy ( but original recipe doesn't have this step). Make sure you do it on a slow flame ensuring that you don't burn them this might take a good 5 mins but worth it :) 
• Heat a wok add in 1 tbsp oil + 1 tbsp ghee fry the chopped onion till they become golden brown  add the paste and fry till raw smell goes away and oil starts oozing out put little salt and sugar , Red chilli powder, garam masala powder saute well till all flavours get mixed in well.
• Add roasted Bread pieces then lightly toss well till all Bread is well coated with masala. Now add in coriander leaves , roasted cashews .
• Enjoy this dish ...it's absolutely fab !