Showing posts with label North Indian Recipes. Show all posts
Showing posts with label North Indian Recipes. 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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Monday, December 2, 2019

Makhan Recipe With Ingredients | How To Make Homemade Butter

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Making butter at home is very easy to make and just ready with only two ingredients within few minutes.

Making makhan was a regular practise at home and was usually served with the rotis and parathas. You can also enjoy it with adai and parathas or use it to toast bread or make cakes and biscuits.

Cuisine: North Indian Recipes
Course: Side Dish
Diet: Vegetarian
Prep Time: 10 Min
Total Time: 10 Min
Servings:10 Servings


  • 2 cups Fresh cream
  • 1 cup chilled Water
  • Curd

How to make Makhan Recipe (Homemade Butter):


  • Boil milk. Let it cool to room temperature. Then refrigerate the milk overnight or for 5-6 hours.

Next Day:

  1. You will find a thick layer of thick cream on the surface. Collect that cream in a container, add a tsp of curd to it and store it in the freezer or in the refrigerator section.
  2. Collect cream everyday and keep adding to the already collected cream. Add a tsp of curd once in 4-5 days.
  3. Once you have collected enough cream, you can make butter from it.
  4. Take the cream from the refrigerator, add a tsp of curd/plain yogurt and keep it out overnight or for 5-6 hours. Let it come to room temperature.
  5. After 6 hours- Place the cream in the blender/mixie/food processor . Add 2-3 cups of water.
  6. Run the blender for 2-3 minutes. Then leave a gap for a few seconds and then run again.
  7. After 10-15 minutes, you will see butter collecting at the top. The liquid remaining is buttermilk.
  8. Collect the butter with a slotted ladle and place it in a bowl of chilled water.
  9. Wash the butter 2-3 times in chilled water or until the water is clear. Drain the water completely. Press and squeeze as much water as you can from the butter and then store it in a container.
  10. Homemade butter is ready. Store in a container or any box in the refrigerator for a week. It can be stored in the freezer for a month.

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Thursday, November 14, 2019

Egg Masala Curry (Baida Curry) Recipe With Ingredients

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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.

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Wednesday, November 6, 2019

Kaju Curry Recipe -Kaju Masala Recipe-Cashew Nut Masala Curry

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Basically the roasted kaju’s or cashew nuts served in a spicy creamy sauce prepared with tomato and onion base.perhaps one of the favourite punjabi cuisine or north indian cuisine creamy curry recipe with all age groups. The combination of crunchy roasted cashew nuts and spicy sauce is just lips smacking. typically it is served with naan or butter roti in restaurants, but it can also be enjoyed with puri, chapathi or even bhatura.


  • 1 tbsp ghee / clarified butter
  • 2/3 rd cup cashew / kaju, whole
  • 2 tsp oil
  • 1 tsp jeera / cumin
  • 1 inch cinnamon stick
  • ½ onion, finely chopped
  • 1 bay leaf / tej patta
  • ½ tsp turmeric / haldi
  • 1 tsp kashmiri red chilli powder / lal mirch powder
  • ½ tsp coriander powder
  • ½ tsp salt, or to taste
  • 1 cup water
  • ¼ cup cream / malai
  • ½ tsp garam masala
  • 1 tsp kasuri methi / dry fenugreek leaves, crushed
  • 1 tbsp coriander leaves, finely chopped
  • 1 tsp oil
  • 1 onion, finely chopped
  • 3 large tomato, finely chopped
  • 1 tsp ginger-garlic paste


  1. firstly, heat a tsp of oil and add 1 tsp jeera, 1 inch cinnamon stick and 1 bay leaf. saute till they turn aromatic.
  2. further add ½ onion and saute well.
  3. add in prepared tomato onion paste and saute till the paste thickens.
  4. keeping the flame on low, add ½ tsp turmeric, 1 tsp red chilli powder, ½ tsp coriander powder and ½ tsp salt.
  5. saute on low flame for a minute.
  6. now add 1 cup water and ¼ cup cream.
  7. stir continuously till the cream completely combines well.
  8. further add roasted cashews and stir well.
  9. cover and simmer for 5 minutes or till the gravy thickens slightly.
  10. add in ½ tsp garam masala, 1 tsp kasuri methi and 1 tbsp coriander leaves.
  11. finally, serve kaju masala or cashew curry with roti or chapati.


  • firstly, roast the cashews on low flame till they turn golden and crunchy.
  • also, adding cream is optional. replace it with cashew paste for more rich flavour.
  • additionally, if adding cream make sure to stir well on low flame, else cream might curdle.
  • finally, kaju masala or cashew curry taste great when served hot.
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Monday, November 4, 2019

Bhindi Fry Recipe with Indian Style

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Bhindi fry recipe, a simple, healthy everyday North Indian style okra dry saute that’s perfect as a side for rice and chapati and its vegan too.This simple bhindi fry recipe is with onions and garlic. The only spices are turmeric powder and red chili powder. Minimal spices are used which allow the flavor of the vegetable to come through. Less is more here. This bhindi fry sabji is high on nutrition and flavor as well.


Prepare time: 10 min
Cook Time: 30 min
Serves: 5


  • Bhindi 1/4 kg (okra/bendakaya), wash, dry, trim the ends and cut into 1" pieces
  • Onions 1, large, sliced or roughly chopped
  • Garlic 1- 2 cloves, crushed (optional)
  • Turmeric powder 1/4 tsp
  • Red chili powder 1 1/4 tsp (adjust)
  • Salt to taste
  • Jaggery or sugar 1/2 tsp
  • Lemon juice 1 tbsp
  • Cooking oil 1 1/2 tbsps
  • For tempering:
  • Cumin seeds 1/2 tsp

Method for making Bhindi fry recipe:

  1. Heat oil in a cooking vessel. Once hot, add the cumin seeds and allow to crackle. Add crushed garlic and saute for few secs.
  2. Add the bhindi and saute on high flame for 2 to 3 mins, Mix the bhindi once in a while. Reduce flame to low-medium, add lemon juice and cook for 10 mins.
  3. Add the chopped onions and mix well. Cook without lid for 15-18 mins or till the bhindi is cooked. Add red chili powder, turmeric powder, and mix. Add jaggery or sugar and mix well
  4. Add salt to taste and turn off heat.
  5. Remove to a serving bowl and serve warm with rice or chapatis.


  • If you are not using crushed garlic, you can add 1/4 tsp asafoetida in the tempering along with cumin.
  • You can sprinkle a large pinch of amchur or raw mango powder towards the end of the cooking process instead of lemon juice.

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No Onion No Garlic Lauki Paneer Kofta Curry Recipe with Ingredients

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No Onion No Garlic Lauki Paneer Kofta Curry Recipe is a flavoured tomato based curry. The koftas are made by combining Lauki/bottle gourd and paneer with Indian spice and just pan fried to give a healthy touch to the dish. The koftas are then soaked onto the curry. Bottle gourd and paneer is an innovative way of using the ingredient to make koftas which gives it a unique taste to the whole dish. The dish becomes healthy as well as tasty when it is eaten.
Serve your mouth-watering No Onion No Garlic Lauki Paneer Kofta Curry Recipe with Ajwain Puri, Palak Raita and Kachumber Salad for your weekday meal. No Onion No Garlic Lauki Paneer Kofta Curry, a delicious Kofta Curry made from Lauki and Paneer which you can also make for your house parties. Serve it with Puri, Raita and Salad for your everyday meals.
Lauki Paneer Kofta Curry

PREP TIME: 25 mins
COOK TIME: 45 mins
TOTAL TIME: 70 mins
SERVING: 4-5 Servings


For Kofta

  • 500 grams Bottle gourd (lauki) , peeled and grated
  • 200 grams Paneer (Homemade Cottage Cheese) , crumbled
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 1/4 teaspoon Garam masala powder
  • 1/4 cup Rajgira Flour (Amaranth Flour) , for binding
  • Salt , or rock salt to taste
For Kofta Curry
  • 2 cups Tomatoes , cubed
  • 2 Green Chillies , finely chopped
  • 1 Bay leaf (tej patta) , torn
  • 1 Cinnamon Stick (Dalchini)
  • 2 Cardamom (Elaichi) Pods/Seeds , pounded into powder
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1/2 teaspoon Coriander Powder (Dhania)
  • 1/2 cup Curd (Dahi / Yogurt)
  • Salt , or rock salt to taste
  • 2 sprig Coriander (Dhania) Leaves , finely chopped
  • Cooking oil , for cooking 

How to make No Onion No Garlic Lauki Paneer Kofta Curry Recipe:

  1. We begin making No Onion No Garlic Lauki Paneer Kofta Curry Recipe, heat a heavy bottomed pan or kadhai with oil. Add tomatoes, green chillies, cumin seeds, little bit of turmeric powder and salt. Cook till the tomatoes are soft and mushy.
  2. Once the tomatoes are cooked set aside to cool.Then blend the mixture into a smooth paste using a blender or a mixer grinder.
  3. For making the Koftas, Keep all the ingredients ready, drain out the water from the lauki and mix it with other ingredients including paneer, turmeric powder, garam masala powder, rajgira flour, salt in a bowl and make small sized kofta balls.
  4. In order to use less oil for the kofta you can fry the koftas in a Paniyaram Pan with a teaspoon of oil for each kofta and cook it for about 2 minutes.Once done keep it aside until the gravy is made.
  5. Heat a separate Kadai with little bit of oil and add the spices - cinnamon,cardamom pods and bay leaf. Then add the tomato paste with the rest of the spice powders into the curry and cook it for about 5 minutes.
  6. Once done add the yogurt, give it a stir and let it boil for 5 more minutes. Add the koftas after you transfer the gravy into a serving dish so that the koftas do not turn soggy.
  7. Serve your mouth-watering No Onion No Garlic Lauki Paneer Kofta Curry Recipe with Ajwain Puri, Palak Raita and Kachumber Salad for your weekday meal.
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