Hot Cooking Recipes

Shahi chicken korma Ingredients  1/2 cup oil  1 cardamom  1 tsp chilli powder  1 kg chicken pieces  1 tsp coriander powder  1 pinch nutmeg (jaifal)  2 tbsp garlic-ginger paste  4 green cardamoms  5 tbsp yoghurt  5 onions, medium-sized  8 cloves  10 whole black peppers Salt to taste A few drops of khewra essence  Method chiken Korma Ingredient Slice the onions finely and fry on low flame till they are golden-brown. Remove the fried onion from the oil and keep aside. Now add all the spices, except nutmeg and yoghurt, in the oil and add a little water to prevent burning. Mix well. Add the chicken pieces and fry for a couple of minutes on high flame. Add about a cup of water, or as much as needed, and cover. Now crush the fried onions and mix with yoghurt, and add to the chicken. Mix well, cover and cook at medium flame till the chicken is done. Add a little water if the gravy is too dry. Just before tak...

Dilpasand korma Ingredients  1/2 kg mutton  1/2 cup coconut paste  1/2 tsp cumin seeds  1/2 tsp turmeric powder  1 cinnamon stick  1 pinch nutmeg powder  1 tsp red chilli powder  1 tbsp garlic-ginger paste  1 cup onions,  finely chopped 1 tsp roasted coriander powder  2 tbsp poppy seed paste  3 bay leaves  4 green cardamoms  4 tbsp oil  6 cloves Salt to taste  Method of Korma Dry roast the cloves, cardamom, nutmeg powder, cumin seeds, cinnamon stick and grind into a fine paste. In a pan or a pressure cooker, heat oil and add bay leaves and chopped onions to it. Once the onions are golden-brown, add the ginger-garlic paste, mutton pieces and fry for a while. Now add grounded masala paste, turmeric powder, red chilli powder and some water. Sprinkle salt, cover the pan and cook for a while. Once the mutton is tender, add the poppy seed paste, coconut paste and coriander powder. Add more...

Paratha  Quantity Ingredient 1 c Whole wheat our Ghee Water   Make chappati dough.    Divide into 6 parts and make balls.   Flatten and roll each.   Spread ghee over them and fold.    Roll again.   Heat the paratha on a griddle like you would a chappati  but spread some ghee over the top side. Turn and spread ghee on the other side.  Fry until the bottom is crisp and golden, then turn and fry the remaining side.   Repeat with all six.  Serve at once, since they lose crispness if stored.