Showing posts with label Dinner Recipe. Show all posts
Showing posts with label Dinner Recipe. Show all posts

Sunday, December 15, 2019

Kadaknath Chicken Recipe With Ingredients

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The Karaknath is an Indian breed of chicken of Madhya Pradesh, area, where it is known as “Kali masi” (“fowl having black flesh”). The Kadaknath is popular mainly for its adaptability and the good-tasting black meat, which is believed to infuse vigor.

Kadaknath means something strong and it is jet black in colour. Its flesh, blood, bone everything is black and looks very aggressive much more than any other chicken breed in the country. This meat helps to increase blood cells and haemoglobin. It is said to be aids in curing pulmonary problems. The Kadaknath chicken eggs are used to treat headaches, post delivery problems, asthma and nephritis.

The kadaknath chicken eggs are used to treat headaches,post delivery problems.asthma and nephritis.The kadaknath chicken eggs are also have good nutrition valuse and good for old people. The kadaknath breed is hardy and highly resistant for diseases.

Chef Ajay Chopra shares the recipe for this wonderful chicken dish, which is super tasty and healthy. This dish can be enjoyed with roti or paranthas.

Cuisine: Indian
Type: Main Course
Cooking Time: 60 Min
Preparation Time: 10 Min
Serves: 1-2
Chef: Ajay Chopra


  • 2 sliced onions
  • Mustard oil
  • 1 whole garlic pod
  • 500 grams kadaknath
  • Water
  • Salt as per taste
  • 1 tsp turmeric powder
  • Dry red chillies
  • 1 tbsp wheat flour
For garnish:
  • Coriander leaves, 
  • Green Chilli
  •  Onion

How To Make Kadaknath Chicken Recipe:

  1. In a heated pan, add sliced onions and dry roast it until it turns brown.
  2. Add mustard oil, crushed garlic and saute.
  3. Add kadaknath and fry it.
  4. Add water, salt as per taste, turmeric powder and stir it.
  5. Add it in a clay pot and cook it.
  6. Crush the red chillies along with mustard oil and salt.
  7. Add wheat flour, chilli paste and mix it.
  8. Garnish with coriander, green chilli, onions and serve.

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Wednesday, December 11, 2019

Ritz Cracker Chicken Recipe | Chicken on the Ritz Recipe With Ingredients

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This casserole is perfect for a busy night and packs lots of flavor. You couldn’t get any easier made with ingredients you’re bound to have on hand.

Creamy chicken and broccoli, topped with my favorite crackers of all time, Ritz crackers, then slowly drizzled with some melted butter and finally baked until the casserole gets all bubbly and the crackers form a crispy topping. Need I say more? You’ll not only be blown away with the simplicity here but also the drool worthy flavors we’re accomplishing in the kitchen today.

Chicken on the Ritz | Ritz Cracker Chicken
Ingredients In Chicken on the Ritz:
Soup – Just 1 entire can of cream of chicken soup is all we need.
Sour cream – This will give us creaminess, tang, and acidity. These flavors are important for ensuring our dish doesn’t get too one note.
Chicken – Cooked chicken, cooled and cut into cubes.
Broccoli – We want to chop up the florets into bite size pieces and use just those in our dish.
Topping – Crushed Ritz crackers and unsalted butter, so easy.

Cuisine: American
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Servings: 6


  • 10 3/4 oz cream of chicken soup (1 can)
  • 1 cup sour cream
  • 3 cups cooked chicken breasts cut into cubes or shredded, about 4 breasts
  • 2 cup broccoli florets
  • 4 oz Ritz crackers
  • 1/2 cup butter melted

How To Make Ritz Cracker Chicken Recipe:

  1. Preheat oven to 350 F degrees. Spray a 9x13 casserole dish with cooking spray and set aside.
  2. In a bowl whisk the cream of chicken soup and sour cream together.
  3. Add the chicken, broccoli florets and toss it together with the cream of chicken/sour cream mixture, making sure each pieces is coated fully.
  4. Add the chicken and broccoli to the casserole dish.
  5. Add the crackers to a food processor and pulse a few times until the crackers resemble breadcrumbs.
  6. Sprinkled the crumbled crackers over the casserole the chicken and broccoli and then drizzle with the melted butter.
  7. Bake for 40 minutes until the casserole starts to bubble and the crackers start to turn golden brown.


  • Greek yogurt can be used to replace the sour cream.
  • Rather than use cream of chicken soup, feel free to sub in cream of mushroom soup.
  • Cauliflower, green beans, peas, etc. can be used instead of broccoli.
  • Feel free to add cheese to this dish. Either mixed in with the chicken and broccoli, or on top with the crackers.
  • If you don't have a food processor you can put the crackers into a ziploc bag and crush them with a mallet, or even your hands.
  • Store in an airtight container for 3 – 4 days in the fridge. If freezing ensure that your dish is wrapped in both plastic wrap and aluminum foil to prevent freezer burn. Be sure that your dish has fully cooled before it is placed in either the freezer or fridge because otherwise it will not cool properly.
  • Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used

Nutrition Information:

Calories: 546kcal (27%)Carbohydrates: 19.1g (6%)Protein: 31.9g (64%)Fat: 37.7g (58%)Saturated Fat: 18.5g (116%)Trans Fat: 0.2gCholesterol: 145mg (48%)Sodium: 719mg (31%)Fiber: 1.3g (5%)Sugar: 2.4g (3%)

Keyword: broccoli, casserole, chicken

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Sunday, December 8, 2019

Easy Mutton Curry Recipe at Home | How to Make Easy Mutton Curry Recipe at Home

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Mutton Curry is an Indian curry dish that is prepared from mutton. Mutton curry was originally prepared heated by a fire in a large pot. It may now be cooked using pressure cookers and slow cookers. Mutton curry may be served with rice, roti or naan.

Common ingredients used to prepare mutton curry include: mutton or goat meat, salt, turmeric powder, mustard oil, ginger garlic paste, dahi (yogurt), assortment of spices, onion, Chilli, tomato, and Coriander leaves.
Mutton Curry
You can easily make easy mutton curry recipe at home.

Type: Curry
Course: Main course
Cuisine: India
Prep Time: 15 Min
Cook Time: 25 Min
Total Time: 40 Min
Calories: 425
Servings: 6


  • 500 gm mutton
  • 2 tablespoon coriander powder
  • 4 onion
  • 2 teaspoon garlic paste
  • 4 clove
  • 5 green cardamom
  • 1 cinnamon stick
  • salt as required
  • 2 cup water
  • 4 tablespoon ghee
  • 2 cup yoghurt (curd)
  • 2 teaspoon ginger paste
  • 2 teaspoon red chilli powder
  • 3 tomato
  • 8 peppercorns
  • 1 teaspoon garam masala powder
  • 1/2 teaspoon turmeric
For Garnishing
  • 1 handful coriander leaves

How to make Mutton Curry:

  1. To prepare this easy recipe, first, clean and wash the mutton pieces.
  2. Then, put a large pan over medium flame and melt ghee in it.
  3. Once the ghee is melted, add cardamom, cloves, black pepper corns, cinnamon stick.
  4. Saute these for a minute and add the sliced onions along with salt in it.
  5. Saute till the onion turns light brown in color.
  6. Then, add ginger paste along with garlic paste and cook the mixture until the raw smell disappears.
  7. Now, add turmeric powder, red chili powder and coriander powder to the spice mixture and mix it well.
  8. Add the mashed tomatoes and mix it well with the other ingredients.
  9. Make sure the tomatoes turn pulpy and cook this mix until oil separates from the masala in the pan. Now, add mutton pieces in this masala and mix it well. Ensure that mutton pieces are evenly coated with masala.
  10. Pour the yoghurt in the mutton masala and mix it well. Let it cook for 4-5 minutes and, then, add water in it. Stir it well and check the seasoning once.
  11. Add chopped coriander leaves along with garam masala powder in this.
  12. Give it a quick stir. Cook it for another 25 minutes to ensure that mutton is no longer raw and is perfectly juicy.
  13. Once done, take it off the flame and transfer the dish in a bowl.
  14. Serve it hot with rice or naan.

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Thursday, November 28, 2019

Easy Mutton Biryani Recipe With Ingredients | How To Make Easy Mutton Biryani Recipe

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Biryani Recipe made by cooking Mutton three-fourth (75%) and layering it with Rice

This is basically an Indian style biryani recipe which is usually made by layers using mutton curry and rice.

Biryani recipes never end and the list of biryani recipes goes on such as egg biryani, chicken biryani recipes, paneer biryani, fish biryani, prawn biryani etc…Every region across India makes hundreds of different varieties of special rice recipes and each method and technique used is different.

This recipe does not require any marination and to tenderize the mutton just pressure cook the mutton with spices and also if one is perfect with making biryani recipes, one can always try many variations.

Biryani makes you fall in love with it because of the way it is cooked and it tastes.

You can serve it usually with a raita or kachumbar above in the pic which is my family's favourite, or gravy by the side, like a salan that tastes great with the meal. Pickled onions and cucumber slices as well are served along with the biryani meal.

Cuisine: Indian
Prep Time: 50 mins
Cook Time: 30 mins
Total Time: 1 hr 20 mins
Servings: 5 -6
Calories: 600kcal


For Tenderizing Mutton:
  • 1 kg mutton cleaned and washed well
  • salt as per taste
  • 1 tbsp ginger garlic paste
  • 1 tbsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala powder
  • 1 tsp black peppercorn powder (kali mirch powder)
  • 1 cup beaten yogurt
  • 1 cup deep fried onions finely crushed
  • 1 bunch freshly chopped coriander leaves
  • 2 tbsp oil
  • 3-4 small cinnamon sticks
  • 3-4 cloves
  • 3-4 chinese cubeb/kabab chini optional
  • 3-4 cardamoms brown/green
  • 5-6 green chillies vertically slit
For Cooking Rice:
  • water for boiling
  • salt to taste
  • 1 kg basmati rice
  • 2-3 small cinnamon sticks
  • 2-3 cloves
  • 2-3 cardamoms
  • 1 tbsp lemon extracted juice
For Layering or Seasoning:
  • 2 tbsp chopped coriander leaves
  • 2 tbsp chopped mint leaves
  • 3-4 tbsp deep fried onions
  • 3 tbsp lemon extracted juice
  • 2 tbsp oil or Ghee (I prefer ghee)
  • 1/4 cup saffron flavored milk 2 saffron strands dipped in milk

How To Make Simple Mutton Biryani at Home:

For Cooking Mutton:
  1. Take a large bowl or vessel, into it add mutton pieces, add salt, add ginger garlic paste.
  2. Add spices such as red chilli powder, turmeric powder, garam masala powder, black pepper corn powder and mix well.
  3. Add beaten yogurt, mix well and put it aside.
  4. Take a pressure cooker, add oil into the cooker and heat it.
  5. Add cinnamon sticks, add cloves, kabab chini, cardamoms and saute well.
  6. Add vertically slit green chillies and saute for few seconds.
  7. Add the mixed mutton mixture into it.
  8. Add chopped coriander leaves into it.
  9. Add deep fried onions into it.
  10. Mix the whole mixture well, cook for few minutes and pressure cook the mutton mixture by adding a cup of water.
  11. Reduce the steam, and place the cooked mutton aside.
For Cooking Rice:
  1. When the mutton is getting tenderized, soak basmati rice in water for 35-40 minutes.
  2. Meanwhile, take a cooking vessel, add water generously into it.
  3. Add salt according to taste.
  4. Add spices such as cinnamon sticks, cardamoms, cloves.
  5. Add lemon juice extract into it.
  6. Bring the water to a boil.
  7. Add the soaked rice into it.
  8. Cook the rice until it is 3/4th done or 75% done.
  9. Strain the rice completely.
For Layering Of Biryani:
  1. Take empty cooking vessel, add oil ( I prefer ghee)at the base and coat it well.
  2. Add a portion of the mutton mixture and spread it evenly.
  3. Over the mutton add a layer a rice.
  4. Season the layer with deep fried onions, coriander leaves, mint leaves, lemon juice, saffron flavored milk.
  5. Again add the remaining cooked mutton mixture over the seasoning.
  6. Add a layer of rice.
  7. Season it again with deep fried onions, chopped coriander and mint leaves, lemon juice, saffron flavored milk.
  8. Also add some ghee and some oil over the top if required and for fragrance.
  9. Cover the lid of the vessel.
  10. Switch on the stove.
  11. Place a tawa over the flame.
  12. Place the cooking vessel over it.
  13. Cook the biryani for 10 minutes on high flame and for 15 minutes on low flame.
  14. Place a weight on the vessel for quick results.
  15. Biryani is done and it's ready to go on the plate.


  • Biryani is done perfectly when steam appears inside the vessel.
  • The steam raises from the bottom to the top which means the biryani is cooked well.
  • Additional spices can be added or quantity of spices can be reduced or increased as per requirement.
  • Always soak the rice before we start cooking the mutton and simultaneously boil the water for rice in order to save time and make the recipe quickly.

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Tuesday, November 26, 2019

Nimona Recipe | Hare Matar Ki Daal | Matar Ka Nimona Recipe With Ingredients

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This dish is prepared in Uttar Pradesh, is traditional dish of UP. It is popularly known as Matar Ka Nimona. It is made of using green peas and just a few spices. This is a soupy curry which goes well with rice and any type of roti. You can enjoy it on your lunch or dinner too as it is a soupy curry recipe.

Tips to make best Nimona:
  • Use fresh peas to make Nimona. the taste of fresh peas makes a lot of difference in the final taste.
  • Adding tomatoes in the curry enhance the taste of the curry.
  • You can add some hing in the tempering too.
Let's make Matar ka Nimona following these simple steps-

Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 182 kcal


  • 2 tbsp Ghee or Veg. Oil For frying
  • 1 tsp Cumin
  • 2 Tejpatta
  • 1 cup Onion Chopped
  • 1 tsp Ginger Grated
  • 1 tsp Garlic Chopped
  • 1 cup Tomatoes Chopped
  • 2 tsp Green Chilli Chopped
  • 2 cups Fresh green peas You can use frozen peas in case fresh ones are not available but the real taste comes from the fresh peas
  • 1 cup Potato Peeled and Cut into pieces
  • Salt To taste
  • 1/2 tsp Garam masala powder
  • Fresh Coriander For garnishing
  • 1 tbsp Lemon Juice

How to Make Matar ka Nimona:

  1. Heat 1 tsp ghee or oil in a pan.
  2. Add peas and saute for a few seconds.
  3. Simmer the heat and cover and cook for 5-8 minutes until they are softened.
  4. Mash the peas roughly using a potato masher and keep aside.
  5. Heat the ghee or oil for frying in a pan and fry the potatoes until golden brown and keep aside.
  6. Heat 2 tbsp ghee in a pan.
  7. Add cumin seeds and tejpatta and let the cumin seeds crackle for a few seconds.
  8. Add onion, ginger and garlic and fry for 3-4 minutes.
  9. Now add tomatoes and green chilli and cook for 3-4 minutes until tomatoes are mushy.
  10. Add mashed peas, fried potatoes along with 2 cups of water and cook for 3-4 minutes.
  11. Add salt and garam masala and cook for another 5-6 minutes.
  12. Now add more water if required and bring to a boil.
  13. Add lemon juice and garnish with fresh coriander.
  14. Serve hot with parathas or steamed rice.


  • Some people mash the peas to a smooth creamy mixture but I like to keep them slightly intact.
  • Use fresh peas to make Nimona. the taste of peas makes a lot of difference in the final taste.
  • Adding tomatoes in the curry enhance the taste of the curry.
  • You can add some hing in the tempering too.
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Tuesday, November 5, 2019

Restaurent Style Shahi Paneer Recipe | Give me Shahi Paneer Recipe in Restaurent Style

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Shahi Paneer is a side made from delectable pieces of paneer cooked in a rich creamy base of almond and cashew. It tastes delicious with roti, paratha, naan or rice.

Shahi Paneer is perfect to serve your guests or make on special occasions.
Shahi Paneer

Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 30 minutes       
Total Time: 40 minutes
Servings: 4 people
Calories :597 kcal


  • 2 tbsp Almonds
  • 2 tbsp Cashew nuts
  • 8-10 strands Saffron
  • 2 tbsp Milk warm
  • 3 tbsp Vegetable oil
  • 2 tbsp Ghee
  • 3-4 Clove
  • 5-6 Black peppercorns
  • 2 Black cardamom
  • 2 Green cardamom
  • 1 inch Cinnamon
  • 1 and 1/2 cup Onion chopped
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • 3 tbsp Tomato puree
  • 2 tbsp Khoya
  • 1 tsp Kashmiri red chilli powder
  • 2 tsp Coriander powder
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Garam masala powder
  • Salt to taste
  • 400 g Paneer
  • 2 tsp Honey
  • 2 tsp Lemon juice
  • 1/2 tsp Cardamom powder
  • 5-6 drops Kewra essence
  • 2 tbsp Fresh cream

How To Make Restaurent Style Shahi Paneer:

  1. Soak almonds and cashew nuts in warm water for 15 minutes.
  2. Soak saffron in warm milk for 15 minutes.
  3. Heat oil and ghee in a pan.
  4. Add cloves, black peppercorn, black cardamom, green cardamom and cinnamon.
  5. Fry for 10-15 seconds.
  6. First, onion and fry till they turn pinkish.
  7. Add ginger and garlic and fry till onion turns golden brown.
  8. Finally add tomato puree and cook for a minute.
  9. Remove the pan from heat and let the masala cool.
  10. Blend the masala in a blender along with soaked almonds and cashew nuts to make a smooth paste.
  11. Transfer the paste in the pan.
  12. Add khoya and saffron soaked in milk
  13. Cook for another minute.
  14. Add kashmiri red chili powder, coriander powder, turmeric powder, garam masala powder, salt and a cup of water and cook for 1-2 minutes.
  15. Add paneer, honey, lemon juice, cardamom powder, kewra essence and a cup of water and cook on low heat for 5-6 minutes.
  16. Adjust water according to your preference
  17. Add fresh cream and cook for a minute.
  18. Garnish with fresh coriander and fresh cream and serve hot with Naan or pulao.

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