MYSORE STYLE KOLI SARU/CHICKEN CURRY

Mysore koli saru

Mysore Koli Saaru is a dish high on spices and chilly with some coconut and poppy seeds, tastes really fabulous.I otherwise call this red chicken curry for its brilliant red gravy.Chicken curry is well flavoured with spices.It can be prepared very easily.It is specially served with "Ragi mudde" a traditional a staple food of Mysore. If you love spicy dishes, you should definitely give this a try, here is Mysore Koli Saaru Recipe.

Mysore koli saru

Ingredients (serves 5-6 People)

1. 1 kg-Chicken (Curry cut)
2. Turmeric powder
3. Salt to taste
4. 2tbsp ghee

For the Masala: 

1. 3 tbsp-Poppy seeds (khus khus)
2. 2 cups-freshly grated coconut 
3. 1tbsp-Roasted gram/putane
4. 3-4 Green cardaomon
5. 10-Cloves
6. 2(1inch) pieces -Cinnamon
7. 10-Black pepper corns
8. 2-Onion,sliced
9. 10 Garlic cloves
10. 2 tbsp Dhania powder – 
11. 1tbsp Red chilli powder – 
12. Salt to taste
13. 1tbsp Ghee/clarified butter

Method:

• Marinate the chicken with salt and turmeric powder for about 30-50 mins.
• Add 1tbsp ghee to a pan and roast sliced onion,garlic  poppy seeds, black pepper corn, cloves, cinnamon and green cardamom on a low flame till onion turns to light brown in colour.Once done take it on to a plate.
• In the Same fan add  the grated coconut and fry till lightly brown. Remove coconut and add them to the blender along with roasted dry spices and grind into a smooth paste with 2-3 cups of water.
• Add the remaining Ghee in a kadai,add marinated chicken and saute for 5 minutes.
• Add the ground masala, dhania powder, red chilli powder and salt and fry for about 2 min,cover and cook till it is done.
• Garnish with dhania leaves, if you like.
• Serve hot with rice or ragi mudde

Soya nuggets/chunks Seekh Kebab

Soya Seekh kebab

Soya nuggets Seekh kebab is the variation of regular Seekh Kebab which are made using mutton or chicken.My version of this recipe tells you to make seekh Kebab using Soya Nuggets.With the same Barbecue Method, you will enjoy a different taste of soya nuggets and also seekh kebabs. The recipe is unique and simple to follow and this is the best BBQ item you can make with soya chunks.

Ingredients:

1. 2 cups -Soya nuggets/chunks
2. 2-3 - Medium Sized Potato boiled,mashed
3. 1/4 cup -Chana dal
4. 2 tsp -garam masala powder
5. 1/2 cup -Freshly chopped coriander leaves
6. Few fresh mint leaves,chopped
7. 1- Garlic bulb, chopped fine
8. 4-5- Green chillies chopped
9. 2 tsp -Ginger chopped
10. 2tsp Red chilly powder
11. 1tsp Chaat masala
12. 1tsp -Pepper powder
13. Salt - to taste
14. Butter 1/4 cup melted 

Method:

• Wash and Soak Chana dal for about 1 hour
• Pressure cook with 11/2 cups of water.Cook for about 20 minutes or take 3 whistle . Drain the excess water if any.
• Boil soya nuggets in enough water and drain.
• Take a blender and mix all above ingredients except butter ,onion, coriander leaves,mint leaves and mashed potato ,blend to a coarse mince mixture. Do not overdo it.You may also use a hand mince machine for the mixture. 
  Now place in a bowl and put melted butter. You may use desi ghee or oil but the taste is better with butter. 
• Remove the kebab mixture into a bowl and add rest of the ingredients and mix it well.
• Now make equal parts. It will make about 10 and put around skewers and shape them into seekh kababs. 
• Cook on a coal grill or in an oven grill with 400 degrees F for 10-12 minutes. Turn them in between and when cooked, remove and sprinkle the rest of the butter on top and serve with mint chutney,sliced onions, lemon.
  
  
  
  
  
  

Subz ki Tehri

The Uttar Pradesh is just as diverse as its geography. Ranging from simple everyday fare to rich, elaborate banquets, the cuisine of Uttar Pradesh has absorbed and adapted a variety of cuisines to create and entire smorgasbord of wonderful dishes.. Many of the hindu communities  are staunch vegetarians and they have created a vast variety of vegetarian dishes ranging from the all time favourite puri-aloo ,  adn to savouries and different types of biryani...
Subz/vegetableTehri, a delicious one pot rice meal which originated in Uttar Pradesh.Its aromatic,filled with varied Masalas and lots of vegetables especially cauliflower and potatoes.

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Ingredients:

1. Potato: 1, cubed.
2. Carrot: 1, cubed.
3. Frozen or Fresh Peas: One handful.
4. Cauliflower: 3 or 4 florets.
5. Beans: 1 handful, chopped (optional).
6. Onion-1
7. Ginger: 1 inch, finely chopped.
8. Garlic: 6 cloves, chopped.
9. Kashmiri Chilli Powder: 1 tsp.
10. Coriander Powder: 1 tsp.
11. Turmeric Powder: 3/4 tsp 
12. Garam Masala: 3/4 tsp.
13. Basmati Rice: 2 cups (200 ml cup)
14. Hot Water: 5 cups
15. Juice of 1 Lemon
16. Salt: 1 1/2 tsp or as needed.
17. Ghee-1 cup
18. Jeera: 1/2 tsp
19. Cardaomom-4-5,crushed 
20. Saunf: 1/2 tsp (optional)
21. Mint Leaves To Garnish,Fried onion

METHOD:

• Wash and clean rice and keep it on a strainer. Heat ghee in a pressure cooker, add in jeera ,saunf and cardamom
• Add in the chopped onion, ginger and garlic, allow it to turn light brown.
• Add in the cubed vegetables ,cauliflower,carrot, peas, beans, and potato. Let them fry in the oil for 3 minutes on medium flame.
•  At this point keep water to boil in a separate saucepan.
• Now add in dry powders: Kashmiri chilli powder, coriander powder, turmeric, and garam masala powder to the fried veggies.Saute for couple of minutes,on low flame.
• Add the rice and mix well again on low flame for 3-4 mins.
• Add in the boiled hot water, salt, juice of one lime and mix well.
• Cover the cooker with its lid and take 2 whistle.
• Open cooker after 15 minutes, fluff the rice with a fork.
• Garnish with chopped mint leaves,fried onion and some roasted cashewnuts
•  Serve hot with plain curd or boondi raitha.

Murgh/chicken Malai Kebab

Murgh Malai kebab

This delicious, melt-in-your-mouth Kebab is so easy to make you'll wonder why you haven't cooked it before! If you've got kids, they will love its mild flavours too. The Chicken Malai Kebab recipe listed below is the most basic of Indian recipes also one of the tastiest! Trying this Chicken Malai Kebab recipe at home is an easy way to get a delicious meal.

• Preparation time: 15 mins    
• Rest period: 12 hours   
• Cooking time: 15 mins    Serves: 5-6

Ingredients:

1. 1 kg chicken, cut into bite sized pieces
2. 3tsp Green chilly,coarse paste
3. 1 tbsp garlic paste
4. 1 tbsp ginger paste
5. 1 tsp cumin powder 
6. 1 tsp coriander powder 
7. 1 tsp chaat masala powder (optional)
8. 1 tsp garam masala powder
9. 1/4 cup  hung curd/ yogurt
10. 2 tbsp fresh cream
11. 2 tbsp grated cheese (any white cheese except Parmesan)
12. 1 tbsp lime juice
13. 1 tbsp butter
14. salt to taste
15. black pepper to taste

Method

• Wash the chicken pieces and pat dry. The idea is to get all excess moisture out of the chicken. This is the only way to ensure juicy and charred meat.
• Add the ingredients listed under 1st marinade. and refrigerate for 30 minutes. 
• To prepare the yogurt marinade just mix everything listed under  marinade in a large bowl. If you are making your own garlic and ginger paste (which I highly recommend), use as little water as possible. It is a good idea to use the curd to make the ginger garlic and green chilly  paste to control the moisture in the kebabs. 
• Add the chicken pieces to the  marinade.Mix to make sure that the chicken pieces are evenly coated. Cover with cling wrap  and refrigerate overnight.
• Generously grease metal skewers (you can use wooden/bamboo skewers, but make sure to soak them for at least 12 hours). 
• Thread the chicken pieces on skewers, making sure not to crowd them (you will need 6-7 skewers) and grill over charcoal,basting with oil or butter.
• Roast on high for 10 minutes,then flip and roast for 3-4 minutes on the other side.
•  If you don’t have a charcoal grill then preheat oven to the highest possible temperature and  grill at high heat (200C) for about 10 minutes and when you notice some water coming out, remove the tray and carefully turn over the kebabs one at a time so the other side can get done too.Return in oven and grill for another 10-15 minutes
• Once done, the kebabs should be slightly browned (not too much) so remove them from the tray and put them in a pan . Using a piece of coal, smoke the kebabs to give them a bbq smell.Serve hot with green mint chutney.