Keema Tadka Achari........

Keema Tadka Achari........

It is a dry dish and it can be had with Parathas. 
Ingredients
500 grams Mutton / Chicken Keema
3 Onions chopped
2 Tomatoes chopped
1 tbsp Garlic and Ginger paste
3 Green chillies chopped
1 tsp Red chilli powder
1 tsp Turmeric powder
1 tsp Garam Masala powder
1 tsp Fennel seed powder
1 tbsp kasoori methi
Salt to taste
1 tbsp Mango pickle masala
4 tbsp Ghee
1/4 cup Coriander leaves chopped

Method
Take a pan, add the ghee and let it heat. Add the Onion and sauté it till brown in colour. Add garlic ginger paste and chopped  chillies.  Sauté it for 2 minutes. Add the tomatoes.  Stir and cook for 2 minutes. Add the salt, turmeric powder, chilli powder, garam masala powder, fennel powder, Kasoori  meethi and mango pickle masala. Stir and cook for 2 minutes. Add the Kheema. Stir it, cover and cook, stirring it occasionally till the keema is done. Garnish it with coriander leaves.

Murgh Korma Qutub Shahi

Murgh Korma Qutub Shahi

Mohammed Quli Qutub Shah the ruler of the Qutub Shahi dynasty found the city of Hyderabad lying on the banks of river Musi in the year 1591.Hyderabadi cuisine is the native cooking style of the Hyderabadi Muslims, and was developed after the foundation of Qutub Shahi dynasty by Sultan Quli, promoting the native cuisine along with their own. Hyderabadi cuisine is a combination of Mughlai, Turkish  and  Arabic along with the influence of the native Telugu and Marathwada cuisines. Hyderabadi cuisine comprises broadly of rice, wheat and meat dishes and the skilled use of various spices, herbs and natural edibles.

Net Source.... 

Murgh Korma Qutub Shahi is a chicken semi gravy dish made with different spices and dry coconut, it has a mild flavour of coriander, poppy seeds and sweet tangy taste of the raisins. It is served with Roti or Naan.

For the Wet Ground Masala

2 Onions roughly chopped

4 Green chillies

12 Garlic cloves

1 small piece of Ginger

6 tbsp Desiccated Cocount

1 tbsp Poppy seeds

1/2 tsp Turmeric powder

Handful of Coriander leaves

Method

Grind all the above ingredients into a fine  paste.

For the Gravy

1 kg Chicken pieces

2 Onions sliced

1 cup Curd

1 stick Cinnamon crushed 

3 Cloves crushed 

3 Cardomom crushed 

2 Bay leaves

Salt to taste

2 tbsp Raisins

Juice of 1/2 Lime

Wet ground paste

4 tbsp Ghee

1 tbsp Coriander leaves chopped for garnishing

Method

Take a pot, add ghee and let it heat. Fry the onions until brown in colour. Add bay leaves, cloves, cinnamon and Cardomom and sauté it for 2 minutes. Add the wet paste and stir fry till brown in colour. Add chicken pieces, curd, salt and raisins, stir well. Cover and cook on low heat for  20 minutes stirring it occasionally. The chicken should be tender by now. Pour a cup of water, stir and simmer the gravy until it thicken. Switch off the flame. Add the lime juice and stir. Garnish it with coriander leaves. Serve hot with Roti and Salad.....

Jhatpat Chicken Kabab

Jhatpat Chicken Kabab

This dish is a quick solution for a lazy day when you don't want to cook, but at the same time want to  eat some thing different. It is a very easy and a quick dish... 

Ingredients

200 grams Boneless Chicken pieces

1 Onion cut into big slices

3 fresh Chillies

6 to 8 Garlic cloves

1 small piece of Ginger cut into pieces

Handful of Coriander leaves

Handful of Mint leaves

Salt to taste

1/2 tsp Red Chilli powder

1 tsp Garam Masala powder

Juice of 1/2 Lime

Oil to fry the Kababs

Method

In a food processor or a chopper add all the above ingredients except oil. Grind the ingredients for 2 minutes properly. Take a  big lime size portion of the mixture and flatten it. Repeat it with the rest of the chicken mixture. Heat oil in a pan. Fry it on a medium low heat till golden brown in colour. Serve it with pudina chutney, onions and lime.    

Happy Holi

Happy Holi to all..
Art work done with Coloured Powder Sugar on a curd based drink Piyush...

Piyush

Piyush

It is a thick creamy drink popular in Maharashtra and Gujarat as lassi is popular in Punjab....

Piyush is made with hung curd or srikhand

and buttermilk or curd and milk with flavours of Saffron, Nutmeg and Cardomom...  it is a good summer drink....

Cooling for children and adults...

Ingredients 

1 cup Saffron Shrikhand 

4 cups Curd

1 cup Milk

1/4 tsp  Cardamom powder 

2 tbsp Sugar or more as per the taste 

Pinch of Nutmeg powder

2 pinches of Saffron

1/2 tsp Almond flakes 

Method 

Add shrikhand, curd, milk, cardomom powder, nutmeg powder and sugar in a blender. Blend it well. Pour the piyush in  glasses and garnish it with almond flakes and saffron and sprinkle little cardamom powder. Chill it before serving...