My Indian Recipes

Difficulty Rating #3 (Special Ingredient Needed, little bit tedious) Chicken, boneless skinless thighs preferred – 2 lb. cut bite size Tomatoes, diced – 2 large Onion diced – 1 large Ginger garlic paste – 2 Tbsp. Chili powder – 1 tsp. (adjust to taste) Turmeric – ½ tsp. Coriander powder – 2 tsp. Cumin powder – 1 tsp. Garam Masala – 2 tsp. Kasoori Methi leaves – 2 Tbsp. Coconut Milk – 1 can Cilantro leaves, chopped – 2 Tbsp. for garnish Salt to taste Oil – about 2 Tbsp. 1.   Heat in the bottom of a pan.  Add onion and cook until they turn golden. 2.   Add ginger garlic paste mix and cook for a minute or two until the raw smell is gone. 3.   Add chili powder and turmeric and mix well 4.   Add tomato and cook until it starts to break down just a little. 5.   Add coriander powder, cumin powder and garam masala and salt.  Mix well. 6.   Add chicken and mix well.  Simmer stirring occasionally until the chicken i...

Difficulty Rating 3: Number o f steps required 1 -2 cup oil, for deep frying 8 boneless skinless chicken thighs cut into bite size pieces Marinade for Chicken 1 tsp salt 1 tsp red chili powder ½ tsp turmeric 1 tsp ginger paste 1 tsp garlic paste ½ tsp ground black pepper Batter for Chicken 1 eggs, beaten 3 TBsp corn flour Yogurt Mix 1 ½ Cups yogurt, beaten 1 tsp salt 1 tsp red chili powder ½ tsp turmeric 1 tsp ginger paste 1 tsp garlic paste For Seasoning 2 tsp oil 5 -6 green chilies (adjust as needed) 6-8 curry leaves (optional) 1.  Mix the chicken in the marinade and leave for 1 hour.  If you don’t have the time to wait for it to marinate, then go ahead to the next step. 2.  Coat the chicken well in the egg n corn flour n mix 3.  Heat a large amount of oil for frying.  Fry the chicken pieces till light golden brown. 4.  Mix the yogurt ingredients and place nearby ...

Difficulty Rating 4 (Difficult prep etc.) This dish is a traditional favorite from my husband's home town.  I don't have my own recipe for this one but I highly recommend this one  http://www.vahrehvah.com/Hyderabadi+Chicken+Biryani:3144 . It is relatively easy compared to many biryani recipes and it is also very authentic.  It's really worth the work.

Difficulty Rating 4 (Difficult prep, Grinding required, Special Ingredients needed) 1 lb Chicken (wash and cut into bite size pieces) 2 Tomatoes (Pureed) 1 ½ tsp Ginger & Garlic Paste ¼ tsp Turmeric powder 2 tsps Chilli powder Salt to taste 3 tbsps cooking oil 8 to 10 Curry leaves (optional) 3 Green chilies (slit into halves) 2 Medium onions (about 2 cups of chopped or sliced lengthwise) 2 tbsps Coriander leaves finely chopped (for garnish) For the masala 4 Cloves (lavangalu) 4 Pepper corns (miriyalu) 2 Elaichi ¼ tsp Cumin seeds (jjeera) ¼ tsp Coriander seeds (dhaniyalu) 1 inch Cinnamon stick (dalchini) 1 tbsp Poppy seeds 1 tbsp Cashew nuts (roasted with ¼ tsp of oil) 1. In a bowl, mix the chicken with tomato puree, ginger & garlic paste, salt, turmeric powder and chilli powde. Set it aside for about 5 min. 2. In a sauce pan, add the chicken mixture, 2 cups of water and cook till the water evaporates and the chicken pieces turn soft. (about 15-20 mt...

Difficulty Rating 1 2 lbs Chicken pieces 2 tsp Salt 2 tsp Turmeric 2 Tbsp Ginger garlic paste 4 Tbsp Coriander powder(dhaniya powder) ½ Tbsp Chili powder. (Combined these two powders with water until you get smooth paste.) 1. Wash and pat dry the chicken pieces 2. Mix them with ingredients 2,3 and 4. 3. In a non-stick pan heat 5-6 tbsp of oil add chicken mixture 4. Fry the pieces for about 10-15 minutes (stir the pieces every 3 minutes) until you notice the browning on the chicken pieces. 5. At this point add the coriander and chili powder paste and mix well. 6. Fry the mixture for 5 more minutes. 7. Cover the pan and allow the mixture to cook for 10 more minutes in medium-low heat. 8. Adjust salt if necessary and garnish with coriander leaves. 9. Serve with rice and rasam or sambhar

Difficulty Rating 4 (Difficult prep, Grinding required) 750 g Chicken with bones (diced in to big bite size pieces) 3 tsp Chilli powder 1 tsp Turmeric 3 tsp Ginger 3 tsp Garlic paste Marinate chicken pieces with all above ingredients until needed. Oil 2 sprigs Curry leaves Onions Chopped finely (about half the qty of chicken) 4 tsp Home made Masala Powder - Salt to taste Handful Coriander leaves (chopped finely) 1. Heat a large nonstick pan, add oil and heat. Add curry leaves and onions and fry until light brown. 2. Add marinated chicken and fry until chicken looses it's pink color. Add masala powder and fry. 3. Add 1 and ½ cups of water and bring to a boil. Cover and simmer for 10 minutes stirring occasionally. 4. Add salt to taste. Add coriander leaves. Mix and cook until chicken is cooked through. 5. Serve with Rice and Yoghurt on side. Home made masala : 6 tsp Coriander seeds, 2 tsp Poppyseeds, 10 Cloves, 8 Cardamom, Cinnamon stick 2 inch, 1 Star anise - grin...

Difficulty Rating 1 2 tsp Ginger garlic paste 1 tsp Chili powder 1 cup Curd (plain yogurt) 1 ½ lbs Chicken diced 2 Tbsp Oil 1 ½ Onions diced 3 Tomatoes diced 1 ½ tsp Turmeric 1 tsp Garam masala Salt to taste (about 1 ½ tsp) 1. Combine the curd, 2 tsp of ginger garlic paste and chili powder. 2. Add the chicken to the yogurt mixture. 3. Heat the oil. Add onions until golden. 4. Add the tomato until they break down. 5. Add the turmeric. 6. Add the chicken. Until cooked. 7. Add the garam masala. 8. Add the salt. 9. Serve hot with rice (Talimp anum) or flat bread.

Difficulty Rating 2 (Special Ingredient needed) Oil 2 Green Chili - slit (optional) 2 Onions diced 2 lbs Chicken diced 1 cup Tomatoes diced Salt to taste 2 tsp Ground coriander 1 ½ tsp Garam masala 1 ½ tsp Ground cumin 3 Tbsp Curry paste (from the Indian grocery store) 1 ¼ cup Coconut milk (found in and can in the international section at any grocery store) 1 Tbsp Cilantro chopped (optional) 1. Heat the oil. Add the chilies and onions. Cook until the onions are golden. 2. Add the chicken and cook. 3. Add the tomato and salt and stir. 4. Mix the ground coriander, 1 tsp garam masala, cumin, curry paste and coconut milk together and then add to the pan. 5. Cook on medium heat for 45 minutes until the sauce thickens (or cook in the pressure cooker for 4-5 minutes). 6. Sprinkle with ½ tsp garam masala and cilantro. 7. Serve with rice (Talimp anum) or flat bread.