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

Saturday, December 7, 2019

Restaurant Style Jeera Rice Recipe With Ingredients

Leave a Comment
Jeera Rice is a simple and popular rice recipe that you can make on days you do not want to eat plain, steamed rice. To make the perfect restaurant- style Jeera Rice, you must be very careful about the cooking time of rice as it should not be overdone. This is one of the most popular rice recipes that can be prepared in just a few minutes. The best thing about making it at home is that you can control the quality and quantity of ingredients used to make this dish.

Rice is one such versatile ingredient, which can be paired with almost every veggie,meat and nuts This recipe is a nice option to go for as it does not change the true essence of rice, however, it adds on to the taste and makes it more delectable.Also, with Jeera Rice you can enjoy the true flavours of side dish, the non-spicy flavours of this dish blends well with other main course dishes. 

Jeera Rice is an Indian style Rice dish flavoured with cumin. This Indian restaurant style rice recipe goes very well with indian curries and lentils.

Make the perfect jeera rice that is non-sticky, fluffy and full of aromatic.

Course: Main Course
Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Calories: 244 kcal


  • 1 cup Long Grain Basmati Rice
  • 2 tbsp Ghee
  • 2 tsp Cumin Seeds
  • 1 Green Chilli Chopped
  • 2-3 Green Cardamom
  • 3-4 Cloves
  • 1 inch Cinnamon
  • 3-4 Black peppercorns
  • 2-3 drops Lemon Juice
  • 1 Bay Leaf
  • 1 tsp Salt
  • 1 tbsp Fresh Coriander Chopped

How to Make Restaurent Style Jeera Rice:

  1. Wash the rice and soak in 2-3 cups of water for 30 minutes.
  2. Drain the water.
  3. Heat ghee in a pan.
  4. When the ghee is very hot, add cumin seeds and when they starts to crackle, add green chilli and fry for a few seconds.
  5. Add cardamom, cloves, peppercorns and cinnamon.
  6. Fry for 20 seconds.
  7. Add the soaked rice, lemon juice, bay leaf, salt and 2 cups of water.
  8. Cover the pan and cook the rice on low heat till it's done and all the water is absorbed.
  9. Switch off the heat and let the rice rest for 5 minutes.
  10. Fluff the rice with a fork after it has slightly cooled.
  11. Garnish with fresh coriander.


  • Use very good quality long grain Basmati Rice to make jeera rice. Long grain and aged rice is the best.
  • Add cumin in the ghee, when it is really hot. The cumins will crackle immediately releasing all their flavour in the ghee.
  • Crushing the whole spices before adding them in hot ghee makes the jeera rice even more flavourful.
  • Even if you are making plain white rice, add a few drops of lemon to it. It will also keep the colour of the rice white.
  • Do not stir the rice while cooking. It will break the grains.
  • After the rice is cooked, make sure to rest it for 5-10 minutes before fluffing it with a fork.
Read More

Monday, December 2, 2019

Chicken Makhan Malai Recipe | How to make Chicken Makhan Malai

Leave a Comment
Tandoori Chicken pieces simmered in a rich and creamy gravy.

Chicken Makhan Malai Recipe | How to make Chicken Makhan Malai
Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min
Servings: 4

Ingredients to make Chicken Makhan Malai:

  • 500 gm medium sized Chicken pieces
  • 1 tsp Ginger garlic paste for marination
  • 1/5 tsp Turmeric for marination
  • 1 tbsp Curd for marination
  • 1/2 tsp tandoori Masala for marination
  • Salt to taste
  • 1 large Onion
  • 1 large Tomato
  • 7-8 Garlic cloves
  • 1 tsp Ginger Garlic paste
  • 1 tsp Coriander seeds
  • 1/2 inch Cinnamon
  • 1 green Cardamom
  • 1 tsp Kasuri Methi
  • 1 tsp kashmiri mirch powder
  • 1/4 tsp garam Masala
  • 1/3 tsp Cumin powder
  • 2-3 tsp Butter
  • 2 tbsp Cream
  • 4-5 tsp Oil
  • 1 green Capsicum ( cut into medium bits )
  • chopped Coriander leaves gor garnishing

How to make Chicken Makhan Malai:

  1. Marinate the chicken pieces with salt, turmeric, ginger-garlic paste and curd for 2-3 hours. Add the tandoori masala and rub it all over the chicken pieces along with a little oil.
  2. Skewer the chicken pieces and put inside a pre-heated oven. Bake for 20 mins at 200 degrees. Keep turning at intervals. Remove from oven and keep aside.
  3. Heat 3 tsp oil in a wok. Add the chopped onion, tomato, garlic cloves, coriander seeds, cloves, cinnamon and cardamon. Stir fry till onions turn translucent. Add the kasuri methi and a little salt at this stage
  4. Remove the fried onion and other ingredients from wok and transfer to a mixer jar. Grind into a smooth paste and keep aside.
  5. Heat 1 oil in a wok. Add the turmeric powder followed by onion-tomato paste and stir fry for 2 mins. Add ginger garlic paste and fry the masala for 5-6 minutes.
  6. Add the roasted chicken pieces along with Kashmiri lal mirch powder and cumin powder to the same wok. Mix well and stir fry for 3-4 mins.
  7. Add 2 1/2 cups water of boiled water along with salt to the wok and bring the contents to a slow boil. Cover with lid and allow to simmer for 10-15 mins. Add the garam masala, cream and butter along with the capsicum pieces.
  8. Mix well. Cover with lid and cook for 4-5 mins on a low flame. Remove from fire and garnish with coriander leaves.
  9. Serve hot with Basmati rice/tandoori rotis.

Read More

Thursday, November 14, 2019

Egg Masala Curry (Baida Curry) Recipe With Ingredients

Leave a Comment

Egg Curry is one of the India’s most popular curry. It is a very popular curry of North India. It is really delicious and flavourful. It is being the wonderful source of proteins can be used to make many delicious dishes.



 One such amazing dish is that of Egg Masala Curry where boiled eggs are just simmered in spicy masala gravy. It has a nice tangy taste of tomatoes coupled with the flavors and taste of the spices that are used. You can always use leftover eggs from the breakfast or a party and toss it in a curry when you doesn't feel like cooking elaborate dishes but still like to have a delicious, scrumptious meal for dinner.

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 3


  • 5 large eggs, boiled
  • 1 tablespoon oil
  • 1/2 teaspoon cumin seeds
  • 2 cloves
  • 4-5 peppercorns
  • 2 medium onion, finely chopped
  • 3 medium tomatoes, pureed
  • 2 green chili, finely chopped
  • 1 inch ginger, chopped and then crushed
  • 3-4 garlic cloves, chopped and then crushed
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon kashmiri red chili powder
  • 1/4 teaspoon garam masala
  • 1.5 teaspoon coriander powder
  • 1 cup water,or according to the thickness of your curry 
  • 2 tablespoons chopped cilantro
  • salt, to taste

How to make egg curry:

  1. For making Egg Curry, heat oil in a pan on medium heat. Once oil is hot, add cloves and peppercorn.
  2. Saute for few seconds till fragrant and then add cumin seeds. 
  3. Wait till cumin seeds sizzle, add chopped onions now and  saute for 2-3 minutes or till they start turning translucent in color.
  4. Add garlic, ginger and green chili and mix.
  5. Cook for another 2 minutes or till raw smell of ginger and garlic goes away.
  6. Add pureed tomatoes and mix.
  7. Cover the pan and cook for 5 minutes on medium heat.
  8. Open the pan and add salt, coriander powder, turmeric powder, garam masala powder and kashmiri red chili powder.
  9. Cover the pan again and cook for another 6-7 minutes.
  10. Once the tomatoes and spices are nicely cooked, add 1 cup of water to the pan.
  11. Add less water for a thicker consistency or more for thinner.
  12. Add boiled eggs ,potatoes and mix.
  13. Simmer the curry for 5-6 minutes on medium-low heat.
  14. Add chopped cilantro, cover the pan and simmer for another 2 minutes.
  15. Serve egg curry with your fav roti. It also tastes great with rice.


  • You can use onion chopped, grated or pureed. If you prefer to puree, then boil cubed onions in 2 cups water for 2 to 3 mins until they turn transparent. Cool and make a paste.
  • If using a stronger garam masala, use half tsp of it along with 1/2 to 1 tsp coriander powder.
  • To make the gravy richer pour 4 tbsps of cream or blend 10 cashews in a blender with half cup water to smooth milk. You can also substitute with coconut milk.
  • For a chunky egg curry, skip pureeing the onions. Just use the fine chopped onions.

Read More

Saturday, November 2, 2019

Authentic Punjabi Kadhi Pakoda Recipe With Ingredients

Leave a Comment

Kadhi or karhi is a dish originating from the Indian subcontinent. It consists of a thick gravy based on chickpea flour, and contains vegetable fritters called pakoras, to which dahi (yogurt) is added to give it a bit of sour taste. It is often eaten with boiled rice or roti.

In Northern India, pakoras are added to the gram flour gravy and sour yogurt is added to add flavour to it.

This is authentic Punjabi Kadhi recipe straight from my kitchen. This is cooked with curd mixture called Mattha in Punjabi.


Prep: 5 mins
Cook: 40 mins

Ingredients for the Punjabi Kadhi:

  • Curd ( sour the better) 400 grams / 2 cups
  • Besan / Gram flour ½ cup
  • Turmeric ½ tsp
  • Red chilli powder 1 tsp
  • Salt 1 ½ tsp or as per your taste
  • Water 7 cups
  • Dhanya / cilantro 1 tbsp

Ingredients for the Pakoda:

  • Besan / gram flour 1 cup
  • Red chilli powder 1 tsp
  • Hing / Asafetida pinch
  • Soda pinch
  • Salt as per your taste
  • Water 1/4 cup or as per need
  • Oil for frying

Ingredients for the Tempering:

  • Oil 1 tsp
  • Methi dana / Fenugreek Seeds ¼ tsp
  • Jeera / Cumin Seeds ¼ tsp
  • Dried Red Chilli 2
  • Kadhi Patta / Curry Leaves 5-6
  • Hing / Asafetida pinch
  • Kashmiri Red Chilli Powder 1/2 tsp

How to make Punjabi Kadhi:

  1. In a large bowl take the curd and add the Red chilli powder, Turmeric, Besan and salt. Mix well till no lumps.
  2. Add water and blend well.
  3. Method for making the Punjabi Kadhi
  4. In a large wok add the prepped curd mix and keep stirring it while the flame is on high till the time you see the curd mix starting to boil.
  5. No need to keep stirring it once the Kadhi has come to its first boil.
  6. Keep the Kadhi on Medium flame and now let it cook for at least half an hour (Meanwhile let’s work on the pakoda)

Prepping for the Pakoda:

  1. In a large bowl add the Besan with the salt, hing, soda, and red chilli powder. Mix well.
  2. Add water and make a thick batter. ( Please check the video for reference).
  3. Let the Pakoda mix rest for 10 minutes
  4. Method for making the Pakoda
  5. In a frying pan heat the oil.
  6. Once the oil it hot, lower the flame and take the Pakoda batter and using a spoon or your thumb drop bite size amount in the frying oil.
  7. Fry till golden brown all over.
  8. Remove it on a paper towel to remove the excess oil. Repeat this same process till all the batter is used up and all pakodas are ready.
  9. Now in a big bowl fill water and add these fried pakodas in it. This will help in making them soft as well as take away any excess oil.
  10. Keep in the water for 5-10 minutes. Then lightly press them removing any extra water.
  11. And simply add it to the Kadhi

Method for making the Tempering:

  1. In a tadka vessel add oil, and once it’s hot add the methi dana, once they start sizzling add the jeera.
  2. Followed by the dried red chilli , kadhi patta, hing, and red chilli powder.
  3. Now take this tempering and pour on top of our kadhi.
  4. Garnish with fresh dhania.
  5. Serve hot with boiled rice.

Read More

Kadhi Recipe | Punjabi Kadhi | Kadhi Pakora Recipe Method with Ingredients

Leave a Comment

Kadhi recipe is basically a yoghurt based curry prepared with chickpea flour, and topped fritters called pakoras. it is usually served with plain hot steamed rice and/or roti chapati.

Punjabi cuisine is primarily famous for its creamy based curries. kadhi pakora is one such rich and colourful curry prepared with mixture of curd and bessan flour. more interestingly, it is then topped with onion pakoras which makes it an exotic dish. while across india there are several varieties to kadhi recipe. however, this flavourful creamy recipe is from punjabi cuisine.

Kadhi Pakora

I would like to highlight few tips and variations to this recipe. for the kadhi pakora recipe, i have prepared the pakoras with only onion. however, if you prefer you can also make vegetable pakora as well. just add finely chopped cabbage, carrots, potato with onions and follow the same procedure. also, sour curd is preferred for kadhi recipe. moreover, do not forget to whisk the curd properly before transferring it pan. lastly, if you are feeling lazy to prepare pakoras, you can totally skip it.




  • ½ onion, thinly sliced
  • ½ tsp kashmiri chilli powder
  • pinch of turmeric powder
  • salt to taste
  • 1 green chilli, finely chopped
  • ¼ cup besan / gram flour / chickpea flour
  • 2 tbsp water
  • oil for deep frying
  • 1 cup thick curd / yogurt, sour
  • ¼ cup besan / gram flour / chickpea flour
  • pinch of turmeric powder
  • ¾ tsp kashmiri chilli powder
  • ½ tsp ginger-garlic paste
  • salt to taste
  • 1 - 1½ cup water

  • 3 tbsp oil
  • ¾ tsp mustard seeds
  • ½ tsp cumin seeds / jeera
  • 5-6 methi seeds / fenugreek seeds
  • ½ tsp coriander seeds, crushed
  • 1 dried red chilli
  • 1 inch cinnamon stick
  • few curry leaves
  • ½ onion, finely chopped
  • ½ tsp ginger-garlic paste
  • few coriander leaves, finely chopped

How To Make Punjabi Kadhi:


  1. firstly, take sliced onions, chilli powder, turmeric powder, salt and green chilli.
  2. also add besan and make a dough kinda batter.
  3. furthermore, make small balls and deep fry the pakoras.
  4. finally, once turned golden brown, drain and keep aside.


  1. firstly, in a large mixing bowl, take curd and besan.
  2. also add turmeric, chilli powder, ginger-garlic paste and salt. mix it properly
  3. further add 1 cup of water, whisk and keep aside.

  1. firstly take oil, and temper mustard, jeera, methi, coriander seeds, red chilli, cinnamon, curry leaves.
  2. add finely chopped onions and ginger-garlic paste.
  3. now add prepared besan-curd mixture and mix for 15 mins.
  4. later, the mixture will start to thicken.
  5. finally, top with onion pakoras, coriander leaves and serve.


  • use sour curd for authentic kadhi.
  • add onion pakoras into the kadhi and simmer for 2 minutes. however, i like my pakoras to be crunchy, so just add just before serving.
  • adjust the consistency by adding more water.
  • skip garlic if you do not like its flavour.
  • cook the entire kadhi on low- medium flame stirring continuously.

Read More

Monday, October 28, 2019

Kadahi Paneer- Karahi Paneer Gravy Restaurant Style

Leave a Comment

Kadahi Paneer is one of the popular paneer based main dish or gravy based curry recipe mainly served with roti or naan. basically the paneer is cooked in a tomato and onion based gravy with special spice powder known as kadai masala. the spice powder adds a unique flavour and taste to the curry compared to the other paneer curries.



  • 2 tsp coriander seeds
  • 1 tsp cumin / jeera
  • ½ tsp black pepper
  • 3 dried kashmiri red chilli
  • 2 tsp oil
  • 3 clove garlic, crushed
  • 1 inch ginger, chopped
  • 1 onion, sliced
  • 2 tomato, finely chopped
  • 1 tbsp butter
  • 1 bay leaf / tej patta
  • 1 green chilli, slit
  • 1 tsp kasuri methi / dry fenugreek leaves
  • ½ onion, petals
  • ½ capsicum, cube
  • ¼ tsp turmeric
  • ½ tsp kashmiri red chilli powder
  • 1 cup water
  • 12 cube paneer / cottage cheese
  • 2 tbsp cream
  • ¼ tsp garam masala
  • 2 tbsp coriander leaves


  1. For making Kadahi Paneer, take a large kadai, heat 1 tbsp butter and saute 1 bay leaf, 1 green chilli, 1 tsp kasuri methi till they aromatic.
  2. further saute ½ onion petals and ½ cubed capsicum.
  3. add ¼ tsp turmeric and ½ tsp chilli powder.
  4. further add blended tomato-onion paste and mix well.
  5. in addition, add prepared kadai masala and 1 tsp salt.
  6. cook till the masala paste starts to release oil.
  7. now add ½ to 1 cup water adjusting consistency as required.
  8. add 12 cubes homemade paneer, 2 tbsp cream and mix gently.
  9. cover and simmer for 5 minutes.
  10. furthermore, add ¼ tsp garam masala and 2 tbsp coriander leaves. mix well.
  11. finally, serve restaurant-style kadai paneer gravy hot with garlic naan or chapati.


  • firstly, use butter for restaurant-style flavour.
  • also, cook masala paste till the oil releases, this helps to enhance the flavour.
  • additionally, cut the pieces of paneer to the shape of your choice.
  • additionally, prepare fresh kadai masala for aromatic gravy.
  • finally, to prepare kadai paneer dry skip adding water and to prepare kadai paneer gravy add water.
Read More

Annakoot Ki Sabzi Recipe

Leave a Comment
Annakoot Ki Sabzi Recipe  / Mixed Veg for Govardhan Puja

Annakoot ki Sabzi is a special but simple mixed vegetable dish ideally prepared with 56 different ingredients for Annakut Bhog or Prasad. In practice, it is generally made with all sorts of seasonal vegetables that one can get hold off at the onset of winters.

Prep Time: 5 mins
Annakoot ki Sabzi

Cook Time: 35 mins
Total Time: 40 mins
Servings: 6


  • 1 Medium Sized Potatoes
  • 1/4 Cup Cauliflower florets
  • 1 Medium Sized Radish (Mooli)
  • 2 Small Eggplants (Brinjal / Baigan)
  • 1/4 Cup Peas (Matar)
  • 1 Cup Chopped Spinach Leaves (Palak)
  • 1 Cup Chopped Fenugreek Leaves (Methi)
  • 2 Medium Sized Tomatoes
  • 2 Green Chilies ~
  • 1 Inch Piece of Ginger
  • 1 Teaspoon Black Mustard Seeds (Rai)
  • 1 Teaspoon Cumin Seeds (Jeera)
  • 2 pinches Asafoetida (Heeng)
  • 2 Teaspoons Red Chilli Powder
  • 1/2 Teaspoon Turmeric Powder (Haldi)
  • 1 Tablespoon Coriander Powder (Dhania Powder)
  • 1.5 Teaspoon Garam Masala
  • 2 Teaspoons Salt, or to taste
  • 1 Tablespoon Cooking Oil

How to Make Annakoot ki Sabzi:

  1. Before you start, wash all vegetables, chop them and keep aside. Pour cooking oil in a heavy bottom pan. When oil is hot, lower the heat and put Mustard Seeds (Rai) into it. When the Rai starts to crackle, add Cumin Seeds (Jeera) and fry for a few seconds.
  2. Add Asafoetida (Heeng), Red Chilli Powder and Turmeric Powder (Haldi) to the pan.
  3. Put in minced ginger, green chillies and all the chopped vegetables like Potato, Cauliflower Add some salt and mix all the vegetables thoroughly with the spices and let them saute for a few minutes.
  4. Add some salt and mix all the vegetables thoroughly with the spices and let them saute for a few minutes.
  5. Add Garam Masala and Coriander Powder (Dhania Powder).
  6. Now add the chopped leafy vegetables like Spinach (Palak) and Fenugreek Leaves (Methi) and mix well.
  7. Add chopped Tomatoes. Mix well, then cover with a lid.
  8. Stir occasionally and cook for 10 minutes or till the vegetables are soft.
  9. Annakoot Ki Sabzi is ready. If made on the auspicious occasion of Govardhan Puja, this is first offered as Prasad to Lord Krishna and subsequently served hot with Roti or Poori.
Nutrition (per serving)
Calories: 99           Fat: 4g             Carbohydrates: 15g             Protein: 2g

Read More

Matar Paneer Restaurant Style

Leave a Comment



Prep Time: 10 Min
Cook Time: 30 Min
Total Time: 40 Min
Servings: 4


  • 2 tbsp oil
  • 1 onion, sliced
  • 3 clove garlic, chopped
  • 1 inch ginger
  • 3 tomato, sliced
  • 2 tbsp oil
  • 1 bay leaf
  • 1 inch cinnamon stick
  • 2 pods cardamom
  • 1 tsp cumin / jeera
  • ¼ tsp turmeric
  • 1 tsp kashmiri red chilli powder
  • 1 tbsp besan / gram flour
  • ¼ tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp salt
  • 1 cup water
  • 1 cup peas / matar
  • 12 cubes paneer / cottage cheese
  • 2 tbsp coriander, finely chopped
  • ¼ tsp garam masala
  • 1 tsp kasuri methi, crushed

How To Make Matar Paneer Restaurant Style:

  1. For making Matar Paneer Restaurant Style take a large kadai heat 2 tbsp oil and saute spices.
  2. add ¼ tsp turmeric, 1 tsp chilli powder and 1 tbsp besan. roast well.
  3. add in prepared onion tomato paste and saute well.
  4. further add ¼ tsp cumin powder, 1 tsp coriander powder and 1 tsp salt.
  5. now add 1 cup water and stir well.
  6. add in 1 cup peas and stir well. cover and cook for 10 minutes.
  7. add in 12 cubes paneer and simmer for 10 minutes.
  8. now add 2 tbsp coriander, ¼ tsp garam masala and 1 tsp kasuri methi.
  9. finally, enjoy matar paneer with roti or rice.


  • firstly, roast the besan to get rid of raw flavour in the curry.
  • additionally, add cashew paste or cream to make curry creamier and richer.
  • furthermore, saute the spices on low flame to prevent from burning.
  • finally, matar paneer recipe tastes great when served slightly spicy.
Read More

Sunday, October 27, 2019

Shahi Murgh Kofta (Royal chicken kofta curry) Recipe with Ingredients

Leave a Comment

Kofta is a dish that's popular among both vegetarians and non-vegetarians. It is such a versatile dish that it can be made in several different ways using various veggies and meats. Here is one such dish prepared using chicken meat and it is just amazing in taste. This delicious Chicken Kofta Curry is one of the best kofta recipes that you can enjoy with rumali or butter roti. It is a traditional dish taken from the Mughlai cuisine which is full of flavours. When compared to Veg Koftas, Chicken Koftas are easier to give shape to. The kofta balls are made from well seasoned minced chicken. The koftas are so juicy that when you take a bite into them, they instantly melts in your mouth. The kofta balls are incredibly flavoursome as they are coated with the thick gravy they are prepared in. Chicken Kofta Curry is usually made during the festival of Eid and enjoyed during the Ramadan feast. You can serve the curry for dinner as well as lunch.

shahi murgh kofta



  • 750 g minced chicken breast
  • 1 1/2 tbsp fresh ginger and garlic paste
  • 2 tbsp fresh mint
  • 2 tbsp fresh corainder
  • 1 tsp salt
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 2 green chillies
  • 1/2 red onion finely chopped

  • 4 tbsp Sunflower oil
  • 1 tbsp cumin seeds
  • 1 1/2 tsp salt
  • 3 1/2 red onions finely chopped
  • 3 tbsp fresh ginger and garlic paste
  • 2 tsp Kashmiri chilli powder
  • 2 tsp turmeric powder
  • 2 tsp coriander powder
  • 3 tbsp tomato puree
  • 1 tbsp honey
  • 60 g cashew nuts
  • 600 ml water (100ml for the cashew nut paste the rest for the masala)
  • 1 tsp garam masala
  • 2 tbsp chopped coriander
  • 150 ml double cream

How to make Shahi Murgh Kofta:

  1. Put the chicken, ginger, garlic, green chilli, coriander, mint, cumin powder, coriander powder, salt into a food processor and blitz everything until it forms a paste.
  2. Add 1/2 a finely chopped red onion and mix well then refrigerate for 1 hour. This allows the mixture to marinade the chicken and is easier to mould.
  3. Oil your hands and roll small balls with the mixture. You need something the size of a golf ball. Place the kofta on a foil lined oven tray and cook in the oven for 10 minutes at 180 degrees (fan oven).
  4. In a large pan heat the oil add the cumin seeds. Once the cumin releases it's aroma add the onions followed by the salt. Cook on a medium high heat for 7 minutes or just as the onions start turning golden.
  5. Add the ginger, garlic paste and stir for a couple of minutes. Add the dry spices: coriander powder, Kashmiri chilli powder and turmeric and stir for 30 seconds or so.
  6. Add the tomato puree and cook until you start seeing small bubbles of oil on the side.
  7. In a blender add the cashew nuts and 100 ml of water to make a paste.
  8. Reduce the heat to medium and then add the cashew nut paste and honey. Cook for 3-4 minutes stirring continuously to ensure the masala doesn't stick to the bottom and burn.
  9. Add the water and mix well, scrape down the sides of any residual masala.
  10. Place the koftas into the simmering masala and reduce the heat to low. Cover and cook for 10 minutes gently stirring as you don't want the kofta's to break. If you have two handles on your pan you can carefully rotate it to mix the masala and kofta which will help them from breaking.
  11. After the kofta have cooked add the cream, chopped coriander, garam masala and gently stir it ,serve with hot fluffy naan or basmati rice.
Read More

Afghani Chicken Kebabs Recipe With Ingredients

Leave a Comment

In Afghani Chicken Kebab, the chicken is really soft and tender, full of flavour but without the overpowering heat that most of us might expect. Traditionally cooked in a tandoor oven, this dish come out really very delicious.


  • 1 kg boneless chicekn thighs, cut in half.
  • 1/2 tbsp ginger and garlic paste
  • 1 1/2 tsp salt
  • 1/2 tsp white pepper powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • juice of 1 lime
  • 100 ml double cream

How to Make Afghani Chicken Kebabs:

  1. Add the ginger, garlic paste, white pepper powder, cumin powder, coriander, salt and lime juice in a bowl and mix well.
  2. Add the chicken and mix well. Marinate the chicken in the fridge for 4-24 hours.
  3. Add the cream after the chicken has marinated. Mix it well and skewer the chicken onto bamboo sticks.
  4. Preheat your grill to the highest setting and cook the chicken for 25 minutes, rotating it every 2-3 minutes.

Read More

Saturday, October 26, 2019

Nalli Nihari Recipe With Ingredients

1 comment

Niharii is a slow-cooked mutton curry. The word Nihar originates from the Arabic word 'Nahar' which means 'day'. It was served to the kings after the morning prayers.


Recipe Servings: 4
Prep Time: 15 mins
Cook Time: 1 hr 15 mins
Total Cook Time: 1 hr 30 mins


  • 1 cup baby lamb with bones
  • 1 tsp mace
  • 1 bay leaf
  • 2 pods green cardamom
  • 1 tsp cloves
  • 1 pod black cardamom
  • 2 tsp fresh garlic
  • 1 tsp fresh ginger
  • 1 tsp garam masala
  • 1 Tbsp coriander powder
  • 1 tsp yellow chilli powder
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 Tbsp fried onions
  • 1/2 cup curd
  • Salt to tast
  • 1 Tbsp ghee
  • 1 cup lamb stock
  • 1 tsp gram Flour (besan)
  • Kewda water
  • 1 tsp screw pine essence

How to Make Nalli Nihari :

  1. In a heavy bottomed pot boil lamb and remove the unwanted parts.
  2. In a hot pan, add some ghee, whole garam masala and ginger garlic paste; stir till the paste is cooked. 
  3. Add some fried onions.
  4. Put turmeric powder, cumin powder, yellow chilli powder and coriander powder.
  5. Saute with the boiled lamb. Add lamb stock to it and let it cook for sometime till the lamb gets tender.
  6. Add nicely whisked curd and add diluted gram flour to the gravy.
  7. Season with salt.

Read More